May
2018

Easy Chile Relleno Casserole

categories: Casseroles, Main Dishes, Meatless Meals, Mexican / Southwestern
125.6K Shares
Pin125.5K
Share
Tweet
Yum183
Email

This easy chile relleno casserole (vegetarian) has all the wonderful Southwest flavors of the traditional dish, but is baked not fried, and it’s DELICIOUS!
This scrumptious chile relleno casserole is easy to make, is vegetarian, and has all the Southwest flavors of the traditional dish, but is baked, not fried!

I received this wonderful, meatless chile relleno casserole recipe over 20 years ago from my friend Lanita, who I sang with in a church choir. 

She’s an amazing, strong woman, and I love her dearly! I’ve made her recipe for this dish several times over the years but hadn’t made in quite a while.

So, I decided to make it once again, tweaked her original recipe ever so slightly, made it, devoured it, and am sharing how you can make it, too! Now I’ve made it countless times, and we love it!

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

The Origins of Chile Rellenos

Did you know that the words “chile relleno” actually mean “stuffed chile” in Spanish?  This popular dish had its origins in Puebla, Mexico, and showed up in recipe form over 150 years ago. 

If you enjoy Tex-Mex food or enjoy eating chile rellenos at your favorite Mexican food spot, I’m confident you will enjoy this twist on the original in this delicious, layered casserole.

This easy to prepare dish has lots of mild flavor from whole green chiles and gooey melted cheese, and all the taste commonly found in the original dish, but guess what?

It is BAKED, not FRIED, so there’s much less prep work (and calories) and it’s in casserole form! Did I mention how simple it is to prepare?

So How Do I Make This Casserole?

Start by spraying a 9×9 inch baking dish (bottom and sides) with non-stick spray. Slice whole canned green chiles open; rinse out any seeds and then drain.

Using HALF of the chiles, place a first layer of chiles (spread open) on the bottom of the 9×9 inch baking dish.

Slicing and cleaning whole green chiles for casserole.

Whole green chiles on bottom of glass baking dish.

Sprinkle the chiles with HALF of the grated jack and cheddar cheeses, then add another layer of the remaining green chiles on top of the cheese.

Layers of green chiles and grated cheese for relleno casserole.

Top the chile layer with the remaining jack and cheddar cheeses.

Grated jack and cheddar cheese on top of green chiles in glass baking dish.

Make The Sauce For Topping The Casserole

In a small bowl, whisk together eggs, flour, milk and salt until fully blended.  Pour this mixture over the casserole, distributing it evenly over the surface.

Mixing flour, milk and salt for the casserole.

Pouring milk/flour mixture over chile relleno casserole before baking.

Bake The Easy Chili Relleno Casserole

This is what the casserole looks like when it is ready to bake (below).  Bake the casserole at 350°F. for about 30-35 minutes (uncovered).

Casserole with green chiles and cheese is ready to go into oven

When done, the casserole should be golden brown in color on top.  Remove dish from oven and transfer it to a wire rack. Let it cool and firm up for a few minutes.

Serve The Easy Chile Relleno Casserole

When ready to enjoy it, slice the easy chile relleno casserole with a sharp knife into 6 equal sized pieces, serve and enjoy!  See how simple it is to prepare?

Easy chile relleno casserole, hot out of the oven!

I took a photo after dinner so you could see what the INSIDE of the casserole looks like (after hungry humans had their fill).  See those chiles peeking out from under the cheese?

Ooh- I’m telling you, this is one great tasting MEATLESS casserole! Truth is… it’s not only good for lunch or dinner-it’s even good for breakfast!

A close up look at the inside of chili relleno casserole after baking.

I hope you enjoy this recipe and I have a similar recipe for a layered casserole on this blog that uses tortillas, green chiles and chicken.

If you are interested in checking out that one, it’s called Layered Chicken Enchilada Casserole and it also tastes fantastic.

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

Looking For More Southwestern-Style Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have some delicious Southwestern-Style recipes to choose from, including:

Want More Recipes? Get My FREE Newsletter!

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

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

Find Me On Social Media:

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

Author's signature

Recipe Adapted From: My sweet friend, Lanita Moen

↓↓ PRINTABLE RECIPE BELOW ↓↓

4.5 from 2 votes
PRINT
Easy Chile Relleno Casserole
Prep Time
10 mins
Cook Time
35 mins
Total Time
45 mins
 

This scrumptious chile relleno casserole is easy to make, is vegetarian, and has all the Southwest flavors of the traditional dish, but it is is baked, not fried!

Category: Dinner
Cuisine: Mexican, Southwestern
Keyword: chile, relleno
Servings: 6 servings
Calories Per Serving: 385 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 14 ounces whole green chiles , canned (2 -7 ounce cans)
  • 3/4 pound jack cheese , grated
  • 1 cup cheddar cheese , grated
  • 2 eggs
  • 1/2 cup all purpose flour
  • 1½ cups milk
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
US Customary - Metric
Instructions

  1. Spray a 9x9 inch baking dish with non-stick spray. Slice whole canned green chiles wide open; rinse out any seeds, then drain. Arrange half of the chiles  in the bottom of the dish.

  2. Sprinkle chiles with HALF of the grated jack and cheddar cheeses.  Add remaining green chiles in another layer on top of the cheese. Top with remaining jack and cheddar cheeses.

  3. In a small bowl, whisk together eggs, flour, milk and salt until fully blended.  Pour this mixture over the casserole, distributing evenly.

  4. Bake casserole (uncovered) at 350 degrees for 30-35 minutes, until golden brown on top.  Remove dish from oven and transfer to a wire rack.  Let it cool and firm up for a few minutes, then slice casserole with sharp knife into 6 equal sized pieces, serve (a spatula works great) and enjoy!

Nutrition Facts
Easy Chile Relleno Casserole
Amount Per Serving (1 serving)
Calories 385 Calories from Fat 225
% Daily Value*
Fat 25g38%
Saturated Fat 15g94%
Cholesterol 127mg42%
Sodium 1118mg49%
Potassium 259mg7%
Carbohydrates 14g5%
Fiber 1g4%
Sugar 3g3%
Protein 23g46%
Vitamin A 905IU18%
Vitamin C 22.6mg27%
Calcium 665mg67%
Iron 2.2mg12%
* Percent Daily Values are based on a 2000 calorie diet.

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

This scrumptious chile relleno casserole is easy to make, is vegetarian, and has all the Southwest flavors of the traditional dish, but is baked, not fried!


May
2018

Chocolate Peanut Butter Frosted Krispy Bars

categories: Bar Cookies, Desserts
17 Shares
Pin17
Share
Tweet
Yum
Email

The traditional snack or dessert treat of families everywhere gets an update in this delicious recipe for Chocolate Peanut Butter Krispy Bars!The traditional snack or dessert treat of families everywhere gets an update in this delicious recipe for Chocolate Peanut Butter Krispy Bars!

I made these dessert snack bars about a month ago, while trying to think of a way to make Krispy treats with a twist.  I slightly tweaked a recipe for the bars I found on a box of puffed rice cereal (a generic brand), then came up with a simple, quick and easy chocolate peanut butter topping for the bars, that would add another layer of flavor!

They turned out GREAT!  The addition of chocolate and peanut butter… really yummy! One of my favorite flavor combinations!!!  Even my hubby (who doesn’t typically like plain rice “krispy” treats) kept getting into these treats, once made!  They are really very simple to prepare… here’s how!

Scroll Down for A Printable Recipe Card At The Top Of the Page

How To Make Chocolate Peanut Butter Krispy Bars

Butter bottom and sides of a 9×13 rimmed pan, then set aside.  Measure and pour krispy cereal into large mixing bowl; set aside. Place butter, peanut butter, vanilla and marshmallows in a large saucepan. Cook on low until these ingredients have completely melted, stirring often to prevent sticking (sorry, no picture).

Once completely blended and smooth, remove from stove and pour immediately over krispy cereal. Stir very well, to fully coat cereal with marshmallow mixture.  Pour the mixture into the buttered 9×13 inch rimmed pan. Press down on the mixture with your fingers, spreading it out to cover the entire pan. Press hard to compress the layer. Let cool.

Krispy bars pressed into pan, ready for chocolate peanut butter frosting

While krispy bars are cooling, prepare the frosting. In a medium saucepan, melt together butter, peanut butter, and cocoa powder until completely smooth.

Remove the pan from the heat. Stir in vanilla extract, then add powdered sugar and enough milk (approx 2-3 Tablespoons plus) to make the frosting easily spreadable.

Chocolate peanut butter frosting cooking in saucepan

Pour the frosting over the surface of the krispy bars, then quickly spread to fully cover the entire top.

Chocolate peanut butter frosting poured over krispy treats

Ready To Cut Into Bars

This is how it looks once all the frosting is evenly spread over top surface. This will cover it all with a thin layer of frosting. NOTE: If you want a THICKER layer of frosting, simple double the ingredients! Use a knife to cut into 24 bars. Once cut, let the frosted bars sit for a while to let the frosting firm up a bit.

Chocolate frosted krispy bars in long metal pan

Krispy bars cut into 24 servings

Now We’re Ready To EAT!

All that’s left to do is grab one… and take a big bite! Want one? There’s plenty for everyone, and I enjoy sharing.

Holding krispy bar above platter of goodies

The bars are chewy, and have a wonderful chocolate peanut butter flavor… a perfect after school treat or after dinner dessert bar! Try not to eat them all at one time!

Platter of chocolate peanut butter krispy treats, on blue cloth

Hope you enjoy these simple, delicious treats!  Have a GREAT day… and thank God for each and every breath you have been given – it truly is a gift!

Looking For More BAR COOKIE Recipes?

You can find all of my recipes in the Recipe Index, located at the top of the page. I have quite a few ba cookie recipes, including:

Interested In More Recipes?

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

You Can Also Find Me On Social Media:

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

Author's signature

Recipe for bars (only) adapted from box of Kroger Crispy Rice Cereal

0 from 0 votes
PRINT
Chocolate Peanut Butter Krispy Bars
Prep Time
10 mins
Cook Time
5 mins
Total Time
15 mins
 
The traditional snack or dessert treat of families everywhere gets an update in this delicious recipe for Chocolate Peanut Butter Krispy Bars!
Category: Dessert, Snack
Cuisine: American
Keyword: krispy bars
Servings: 24 bars
Calories Per Serving: 110 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For Krispy Bars
  • 6½ cups puffed rice cereal (like Rice Krispies)
  • 1/4 cup butter
  • 4 cups miniature marshmallows
  • 1 Tablespoon (heaping) peanut butter
  • 1 teaspoon vanilla extract
For Chocolate Peanut Butter Frosting
  • 2 Tablespoons butter
  • 1½ Tablespoons (heaping) unsweetened cocoa powder
  • 1 Tablespoon (heaping) peanut butter
  • 1/4 teaspoon vanilla extract
  • 1 cup powdered sugar
  • 2-3 (or more) Tablespoons milk (enough to make frosting spreadable)
US Customary - Metric
Instructions
To Make Krispy Bars:

  1. Butter bottom and sides of a 9x13 rimmed pan; set aside.  Measure krispy cereal into large mixing bowl; set aside. Place butter, peanut butter, vanilla and marshmallows in a large saucepan. Cook on low until they have completely melted, stirring often to prevent sticking. Once completely blended/smooth, remove from stove; pour immediately over krispy cereal. Stir well, to fully coat cereal.  Pour mixture into buttered 9x13 pan.  Press mixture down with fingers to compress; spread to cover entire pan.  Let cool.

To Make Frosting:

  1. In a medium saucepan, melt butter, peanut butter, and cocoa powder until completely smooth, stirring often until smooth.  Remove from heat. Stir in vanilla extract, then add powdered sugar and enough milk (approx 2-3 Tablespoons +) to make the frosting easily spreadable. Pour frosting over surface of krispy bars, then quickly spread, to fully cover.

  2. Let frosted bars sit for a while to let frosting firm up slightly, then use a knife to cut into 24 equal sized bars. When ready, serve and ENJOY!

Nutrition Facts
Chocolate Peanut Butter Krispy Bars
Amount Per Serving (1 bar)
Calories 110 Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 2g13%
Cholesterol 7mg2%
Sodium 77mg3%
Potassium 31mg1%
Carbohydrates 19g6%
Sugar 10g11%
Protein 1g2%
Vitamin A 595IU12%
Vitamin C 4.8mg6%
Calcium 2mg0%
Iron 2.5mg14%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!The traditional snack or dessert treat of families everywhere gets an update in this delicious recipe for Chocolate Peanut Butter Krispy Bars!


May
2018

Easy Stuffed Beef Rolls

categories: Beef, Main Dishes
390 Shares
Pin389
Share
Tweet
Yum1
Email

You’ll love these Easy Stuffed Beef Rolls, featuring ground beef with a savory bread crumb, onion and spice stuffing inside, and baked with brown gravy on top!You'll love these Easy Stuffed Beef Rolls, featuring ground beef with a savory bread crumb, onion and spice stuffing inside, and baked with brown gravy on top!

I recently found an old recipe in my old, “practically ancient” recipe box.  This recipe for easy stuffed beef rolls is at least 15-20 years old (probably more than that!).

I used to write recipes down on 3×5 cards (back in the day before computers… ha ha), and came upon this one a couple weeks ago.

Not sure what the original source was (back then I was too ignorant to write it down), but I knew I wanted to modify the recipe slightly and try it.

I made the stuffed beef rolls for my husband and I, and then saved the leftovers for another meal (recipe makes 6!).  The recipe is VERY easy to make, and the results are very good!

Easy stuffed beef rolls are also quite economical to make (especially when it makes 6 servings), so it’s a “good on the ol’ family budget” recipe, as well! Hope you will consider making them for an easy dinner for family or friends.

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

Here’s How To Make Stuffed Beef Rolls

Mix ground beef, slightly beaten eggs, Worcestershire sauce, salt, pepper and garlic powder together in a large bowl until fully combined. Set aside.

Ground beef, eggs and spices in bowl before mixing

Combine the ingredients for stuffing in a small bowl (bread crumbs, onion, sage, pepper, marjoram and chicken broth). Set aside.

Bread crumb, onions and spices for beef roll stuffing, in bowl

Form The Meat Patties

Divide the meat evenly into 6 portions. Place on wax paper, leaving space between each ball of meat.  Lay a piece of wax paper on top of the meat (enough to cover).

Use your hands to flatten out each piece of meat, shaping it into a 4 inch square.

Beef divided into 6 four inch squares

Add The Stuffing And Roll The Patties Up

Place 2 Tablespoons of stuffing mixture onto each meat square. Use your fingers to “spread”  the mixture out to within 1/2″ of each edge. Carefully roll up each square, one at a time, tucking filling in as you go.

If the stuffing falls out, just put it right back in, continuing until all 6 beef rolls are done. Make sure you seal up or tuck in the seam and ends of each roll to hold stuffing in while it bakes.

Bake The Stuffed Beef Rolls

Spray a 13×9 inch baking dish with non-stick spray.  Place beef rolls, SEAM SIDE DOWN onto baking pan, leaving space between each roll. Bake in a preheated 375° oven (uncovered) for 20 minutes.

Stuffing is added to beef, then rolled up to seal it in

Make The Gravy

While the stuffed beef rolls are baking, make the gravy by combining an envelope of brown gravy mix with a cup of water. Bring the gravy mixture to a full boil, then reduce heat and simmer for one minute.

Brown gravy is cooked, to add to stuffed beef rolls

After the beef rolls have baked for 20 minutes, remove pan from oven.  Spoon the gravy over the top and sides of the meat. Place the pan back into the oven and continue cooking for an additional 25 minutes (uncovered).

Partially baked beef rolls are covered with gravy then baked again

When the stuffed beef rolls are done, carefully remove hot pan from oven.

Stuffed beef rolls with gravy, hot out of oven

Serve the Stuffed Beef Rolls!

Using a spatula, transfer a beef roll to individual serving plates.  If desired, you can always have more gravy on hand (by making a second batch) to spoon over meat and/or potatoes (if serving), but it is not necessary!

Easy Stuffed Beef Roll on plate, served with mashed potatoes and peas

You can see some of the filling inside this stuffed beef roll that has been cut in half.

One of the stuffed beef rolls, cut in half to show inside.

This recipe is so simple… and yet it is delicious!  It’s a nice, easy way to present/serve individual beef portions to your family or guests.  If you enjoy this type of “old-school” dinner, you will enjoy this, and you might also love my recipe for Beef Tips And Gravy, or Really Good Meatloaf! YUM.

Have a great day, and remember, as always, to be KIND to those you cross paths with today. You just never know what pain or hurt someone may be going through, and all it takes is a simple kindness extended, to possibly ease the burden a little for them.

Looking For More BEEF Recipes?

You can find all of my recipes in the Recipe Index, located at the top of the page. I have some delicious recipes featuring ground beef you might enjoy, including:

Want More Recipes? Get My FREE Newsletter!

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

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

Find Me On Social Media:

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

Author's signature

Original recipe source: Unknown

↓↓ PRINTABLE RECIPE BELOW ↓↓

5 from 1 vote
PRINT
Easy Stuffed Beef Rolls
Prep Time
10 mins
Cook Time
45 mins
Total Time
55 mins
 
You'll love these Easy Stuffed Beef Rolls, featuring ground beef with a savory bread crumb, onion and spice stuffing inside, and baked with brown gravy on top!
Category: Dinner
Cuisine: American
Keyword: stuffed beef rolls
Servings: 6 servings
Calories Per Serving: 350 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 1½ pounds ground beef
  • 2 eggs , slightly beaten
  • 1 Tablespoon Worcestershire sauce
  • 1/2 teaspon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon garlic powder
For Stuffing:
  • 1/2 cup dry bread crumbs
  • 2 Tablespoons onion , finely chopped
  • 1/4 teaspoon sage
  • 1/4 teaspoon marjoram , optional
  • 1/8 teaspoon black pepper
  • 1/3 cup chicken broth
For Gravy:
  • 1 envelope brown gravy mix
  • 1 cup water
US Customary - Metric
Instructions

  1. Mix ground beef, slightly beaten eggs, Worchestershire sauce, salt, pepper and garlic powder together in a large bowl until fully combined. Set aside.

  2. Mix ingredients for stuffing in a small bowl (bread crumbs, onion, sage, pepper, and chicken broth). Set aside.

  3. Divide the meat evenly into 6 portions. Place on wax paper, leaving space between each ball of meat.  Lay a piece of wax paper on top of the meat (enough to cover). Use your hands to flatten out each piece of meat, shaping it into a 4 inch square. Place 2 Tablespoons of stuffing mixture onto each meat square. Use your fingers to "spread"  the mixture out to within 1/2" of each edge. Carefully roll up each square, one at a time, tucking filling in as you go (if stuffing falls out, just put it right back in), continuing until all 6 beef rolls are done. Make sure you seal up or tuck in the seam and ends of each roll to hold stuffing in while it bakes.

  4. Spray a 13x9 inch baking dish with non-stick spray. Place beef rolls, SEAM SIDE DOWN onto baking pan, leaving space between each roll. Bake in a preheated 375° oven (uncovered) for 20 minutes.

  5. While beef rolls are baking, make the gravy by combining an envelope of brown gravy mix with a cup of water. Bring the gravy mixture to a full boil, then reduce heat and simmer for one minute. After the beef rolls have baked for 20 minutes, remove pan from oven.  Spoon the gravy over the top and sides of the meat. Place the pan back into the oven and continue cooking for an additional 25 minutes (uncovered). When the stuffed beef rolls are done, carefully remove hot pan from oven. Using a spatula, transfer beef rolls to individual serving plates or a serving platter. Serve and enjoy!

Recipe Notes

*If you want additional gravy to pour over the FINISHED beef rolls (or to use on mashed potatoes, simply DOUBLE the amount of gravy you make, use half to bake beef rolls and the other half to spoon over finished beef rolls (or potatoes on the side)!

Nutrition Facts
Easy Stuffed Beef Rolls
Amount Per Serving (1 beef roll)
Calories 350 Calories from Fat 216
% Daily Value*
Fat 24g37%
Saturated Fat 9g56%
Cholesterol 135mg45%
Sodium 295mg13%
Potassium 356mg10%
Carbohydrates 7g2%
Protein 22g44%
Vitamin A 80IU2%
Vitamin C 1.2mg1%
Calcium 45mg5%
Iron 2.9mg16%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!You'll love these Easy Stuffed Beef Rolls, featuring ground beef with a savory bread crumb, onion and spice stuffing inside, and baked with brown gravy on top!

 

 


May
2018

Apple Raisin Muffins

categories: Breads, Breakfast, Muffins
912 Shares
Pin911
Share
Tweet
Yum1
Email

These moist and delicious apple raisin muffins, full of fresh apples, raisins, cinnamon and pecans, are an easy to make treat for breakfast or brunch!
The recipe makes 18 incredible tasting muffins that you and your family will LOVE!

The recipe makes 18 incredible tasting muffins that you and your family will LOVE! We first tried these delicious apple raisin muffins many years ago, and I recently re-discovered the old battered 3×5 index card with the handwritten recipe, in my old recipe box.

I did not write on the index card where I got the recipe from, so I truly have NO CLUE what the original source was. However, I DID write GREAT!!! on the recipe card the very first time I made them, so I could remember how GOOD they were. They really DO taste GREAT and are also very easy to make!

The recipe is very easy to follow, and seriously, the only “slightly time consuming” thing about is chopping up the apples.  No biggie.

Everything else is really just adding ingredients, stirring, and baking! Oh yeah… and EATING (they are ridiculously delicious)! Here’s how to make a dozen and a half of these fabulous breakfast or brunch treats!

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

How To Make These Apple Raisin Muffins

Start by preheating your oven to 325° F.  The next thing is dicing the apples into small chunks.  You will need a total of 4 cups diced apples.

I used 3 Granny Smith apples and 1 Gala apple (but 4 cups of any firm apple will do just fine!).  Make sure to leave the peel ON the apples!

Apples diced into small pieces for muffins

Place the diced apples in a large mixing bowl.  Add granulated sugar and stir to combine. Mix slightly beaten eggs, oil and vanilla extract in separate bowl; add to apples and stir.

Diced apples for muffins are coated with sugar in bowl

Egg, oil and vanilla added to apple muffin mixture in bowl

Add Dry Ingredients

In a separate bowl, combine flour, baking soda, cinnamon and salt.  Add this dry mixture to the apple mixture; stir well, to combine the ingredients.

Once they have been combined, add raisins and chopped walnuts (or pecans), and stir well, until the batter is completely blended.

Flour and spices added to muffin mixture in bowl

Raisins and pecans are added to apple muffin batter in bowl

Fill The Cupcake Tins

Coat the sides and the bottoms of the muffin tins with non-stick spray. This recipe makes 18 muffins, so you will need two 12-cup muffin tins, (or bake these in two batches if you only have one muffin tin). 

Spoon the batter into muffin tins, filling them with batter until each muffin cup is about ¾ full. Now the apple raisin muffins are ready to bake.

Apple raisin muffin batter in metal muffin tin

Bake The Apple Raisin Muffins

Bake the muffins at 325° F. for approximately 23-25 minutes. Apple raisin muffins should be golden brown on the outside when done, and a toothpick inserted into middle should come out clean.

Remove muffins from muffin tin to a wire rack to cool.  Don’t they look GOOD? See those apple chunks? YUM. These apple raisin muffins taste best at room temperature!

Eighteen baked apple raisin muffins on wire rack

Close up photo of muffins with apples, raisins, and pecans

Time To Eat!

Here’s a close-up picture of the INSIDE of one of the muffins and you can see it is filled with raisins, apples and nuts!

Inside photo of muffin with apples inside

Apple raisin muffin cut in half, on a plate

And there you have it! Delicious apple raisin muffins! When baked correctly, the muffins are not dry (due in part to the natural juices released from the apples).

They also freeze very well, so it makes sense to make the whole batch at once, then put a few away in the freezer in a food storage bag or container to save for another day!

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

Looking For More MUFFIN Recipes?

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

Want More Recipes? Get My FREE Newsletter!

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

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

Find Me On Social Media:

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

Author's signature

Original Recipe Source: Unknown

↓↓ PRINTABLE RECIPE BELOW ↓↓

4.5 from 2 votes
PRINT
Apple Raisin Muffins
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
 

These moist and delicious apple raisin muffins, full of fresh apples, raisins, cinnamon and pecans, are an easy to make treat for breakfast or brunch!

Category: Breakfast
Cuisine: American
Keyword: apple raisin muffins
Servings: 18 muffins
Calories Per Serving: 235 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 4 cups apples diced small (leave peel ON)
  • 1 cup granulated sugar
  • 2 eggs , slightly beaten
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 2 cups all purpose flour
  • 2 teaspoons baking soda
  • 2 teaspoons cinnamon
  • 1 teaspoon salt
  • 1 cup raisins
  • 1 cup walnuts (or pecans) , chopped
US Customary - Metric
Instructions

  1. Preheat oven to 325° F.  Dice apples into small chunks.  You will need a total of 4 cups diced apples. Make sure to leave the peel ON the apples! Place diced apples in a large mixing bowl.  Add granulated sugar, and stir to combine. Mix slightly beaten eggs, oil and vanilla extract in separate bowl; add to apples, and stir. 

  2. In a separate bowl, combine flour, baking soda, cinnamon and salt.  Add this dry mixture to the apple mixture; stir well, to combine ingredients. Once combined, add raisins and chopped walnuts (or pecans), and stir until batter is completely blended.

  3. Coat sides and bottom of muffin tins with non-stick spray; the recipe makes 18 muffins, so you will need two 12-cup muffin tins, (or bake in two batches if you only have one muffin tin).  Spoon batter in muffin tins until each cup is about 3/4 full.

  4. Bake muffins at 325° F. for approximately 23-25 minutes. Muffins should be golden brown on the outside when done, and a toothpick inserted into middle of muffin should come out clean.  Remove muffins from muffin tin to a wire rack to cool. Best served at room temperature. Enjoy! 

Recipe Notes

These muffins freeze well. Wrap each muffin in plastic wrap, then insert in a freezer storage bag, and freeze until ready to thaw and eat.

Nutrition Facts
Apple Raisin Muffins
Amount Per Serving (1 muffin)
Calories 235 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 5g31%
Cholesterol 18mg6%
Sodium 260mg11%
Potassium 146mg4%
Carbohydrates 33g11%
Fiber 2g8%
Sugar 14g16%
Protein 3g6%
Vitamin A 40IU1%
Vitamin C 1.8mg2%
Calcium 17mg2%
Iron 1.2mg7%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!These moist and delicious apple raisin muffins, full of fresh apples, raisins, cinnamon and pecans, are an easy to make treat for breakfast or brunch!


May
2018

Peach Cobbler Overnight Oats

categories: Breakfast
431 Shares
Pin431
Share
Tweet
Yum
Email

Enjoy creamy peach cobbler overnight oats that taste like peach cobbler! Made in 5 minutes, chill overnight, and they’re ready at breakfast!
Enjoy creamy peach cobbler overnight oats that taste like peach cobbler! Made in 5 minutes, chill overnight, and they're ready at breakfast!

Peach Cobbler Overnight Oats are as simple to make as mixing up the ingredients, putting the mixture in a couple jars (in 5 minutes or less), chilling them overnight, and BOOM!

They’ll be ready to go for a quick, creamy, filling and delicious breakfast the next morning!

I am having fun trying different flavors of overnight oats because there are so many possibilities! So far, I’ve made and posted the recipes for lots of different flavors of overnight oats. 

I love the convenience and taste of this filling breakfast food! Here’s how to make peach cobbler overnight oats.

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

Do You Eat Overnight Oats HOT or COLD?

I recently read a comment on another blog where a visitor was wondering HOW are they supposed to cook the oats once they are in the jar with other ingredients.

It made me giggle, but then I realized that someone who has never made overnight oats before actually might want the answer to that question.

Guess what? YOU DON’T COOK THE OATS!  The oats become thick (kind of like a creamy pudding) overnight, and you eat them cold. That’s right!

You eat them COLD, right outta the fridge, right outta the jar… and they taste wonderful! AMEN… and please pass me a spoon!

Cold and creamy peach flavored overnight oats are ready to eat!

There’s Flaxseed In The Overnight Oats?

YES, there is added flaxseed. This recipe includes flaxseed (which I keep on hand), but isn’t an absolute necessity, in case you don’t have access to it!  However, I heartily recommend it for its health benefits!

Did you know that ground flaxseed is touted for being high in Omega 3 essential fatty acids (the “good fats”), is high in fiber (yet easily digestible), and has antioxidants? 

Flaxseed apparently been around since as early as 3,000 B.C. (grown in Babylon), and is nice to have handy in the kitchen, especially to use in this yummy recipe!

Here’s a peek at the whole “cast of characters” used to make peach cobbler overnight oats (in the photo below). I even was able to use some of the canned peaches from our pantry!

Ingredients for peach cobbler overnight oats.

HOW Do You Make Peach Cobbler Overnight Oats?

If you’ve made overnight oats before, you are probably familiar with the “process”.  Basically, you will place all the ingredients into resealable containers, then mix them until combined.

Typically, I use small jars (or canning jars) with lids. I like to layer the ingredients, so I put the old-fashioned oats on the bottom of the jar, followed by the canned, drained peaches.

Peaches are added to oats in glass jars

Top the peaches with low-fat vanilla yogurt, vanilla extract, salt, chia seeds, ground flaxseeds and ground cinnamon. Give them a really good stir until the ingredients are fully combined.

Yogurt, chia seeds, cinnamon and flaxseed added to oats in jars.

Last Step- Add The Milk

Pour milk over it all, to cover. I enjoy using almond milk, but any milk will do just fine.  Stir the ingredients again, to ensure they are thoroughly combined in the jar.

Check to make sure there is enough milk to cover the top of the oats- if not, add a tiny bit more milk and stir again to combine.

See those pretty pieces of peaches in the final mix (see photo below)? YUM. There’s some great flavor, right there!

Almond milk added to overnight oats and stirred until combined.

Refrigerate The Jars Of Overnight Oats

Once all of the ingredients are fully blended, cover the containers and refrigerate overnight or for at least 8 hours.

Two jars of peach overnight oats, ready to refrigerate

Time To EAT!

In the morning, you will notice the oats have thickened considerably. Give them a stir and dig in, to enjoy this delicious, cold and creamy breakfast treat!

If you’ve ever eaten a bite of peach cobbler or crisp the morning after it has been made and then refrigerated, you will find an amazing similarity in taste to these oats! YUM!

A spoonful of peach cobbler overnight oats ready to eat!

I hope you will consider making this delicious breakfast treat and trust you and those you love will enjoy them as much as I do. 

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

Looking for More OVERNIGHT OAT Recipes?

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

Want More Recipes? Get My FREE Newsletter!

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

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

Find Me On Social Media:

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

Author's signature

Recipe Adapted From: https://www.ladybehindthecurtain.com/overnight-peach-cobbler-oatmeal/

↓↓ PRINTABLE RECIPE BELOW ↓↓  

0 from 0 votes
PRINT
Peach Cobbler Overnight Oats
Prep Time
5 mins
Cook Time
0 mins
Total Time
5 mins
 
You'll love the convenience of creamy overnight oats that taste like a peach cobbler! Make them in 5 minutes, chill overnight, and they're ready at breakfast!
Category: Breakfast
Cuisine: American
Keyword: overnight oats
Servings: 2 servings
Calories Per Serving: 254 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 2/3 cup old fashioned oats
  • 8 ounces canned sliced peaches , drained and chopped
  • 5.3 ounces vanilla yogurt (I used Oikos Triple Zero)
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1/2 Tablespoon flaxseeds (optional, but recommended)
  • 1/2 Tablespoon chia seeds
  • 1/2 teaspoon ground cinnamon
  • 2/3 cup almond milk
US Customary - Metric
Instructions
METHOD 1

  1. The EASIEST way to make these oats is to combine all ingredients in a medium sized mixing bowl. Stir well, to fully combine.  Transfer the oat mixture into 2 half-pint sized containers (with lids). Cover, and refrigerate overnight. When ready to eat, stir and enjoy!

METHOD 2

  1. To make (with one less bowl to wash!), as shown in photos... Place oats in each jar or container. Add peaches, then top with vanilla yogurt, vanilla extract, salt, flaxseeds, chia seeds and cinnamon. Stir. Top with milk. Stir to fully combine. Add additional milk if necessary, to ensure oats are fully covered. Cover container. Refrigerate overnight; stir, serve and enjoy!

Recipe Notes

NOTE: Overnight oats will keep for 3-4 days (covered), in refrigerator.

Nutrition Facts
Peach Cobbler Overnight Oats
Amount Per Serving (1 serving)
Calories 254 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 1g6%
Cholesterol 3mg1%
Sodium 451mg20%
Potassium 498mg14%
Carbohydrates 42g14%
Fiber 6g25%
Sugar 20g22%
Protein 9g18%
Vitamin A 400IU8%
Vitamin C 8.1mg10%
Calcium 275mg28%
Iron 1.8mg10%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Enjoy creamy peach cobbler overnight oats that taste like peach cobbler! Made in 5 minutes, chill overnight, and they're ready at breakfast!


May
2018

Easy German Chocolate Cake with Homemade Frosting

categories: Cakes, Desserts
577 Shares
Pin551
Share
Tweet
Yum26
Email

It’s EASY to make an absolutely delicious German Chocolate Cake for dessert, thanks to a simple shortcut (using a box mix) and then topping it with yummy HOMEMADE coconut pecan frosting! SO GOOD!!!!
It's EASY to make a delicious German Chocolate Cake for dessert, thanks to a shortcut using a box mix and topping it with yummy HOMEMADE coconut pecan frosting!

Do you enjoy German chocolate cake? We sure do, but I think my Mom might be the biggest fan of all. She is the one who taught me this quick shortcut which I have used for years to make this delicious dessert!

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

My Mom LOVES German Chocolate Cake

German Chocolate Cake is my Mom’s all-time favorite cake – (she used to make one for herself for her birthday whenever possible).  I recently flew down to see her in Southern California because she was very sick (and it was her birthday), and made her a German chocolate cake as a SURPRISE!

She loved it, and I even froze a few extra slices for her, which she was able to enjoy long after I had returned home to Oregon.

My mom, holding her birthday German Chocolate Cake

My mom has made LOTS of German chocolate cakes over the years. She told me how easy it has NOW become, thanks to using a boxed cake mix for the base.  Her cakes are always good; she cooks most of them from scratch, so I assumed she still made this particular cake from scratch. Nope. She switched because of the time it saved her to make this cake (a box mix can be made lickety split)!

So that’s how I make it now, too. She insists it’s the FROSTING that needs to be made from scratch for a PERFECT TASTING German chocolate cake! I gotta tell you – this frosting is the best – better than a tub of frosting from the store!

How To Make This EASY German Chocolate Cake

So here’s how to make this delicious cake, easily and quickly!  Prepare boxed cake mix using the ingredients and instructions on the box. I made a 9″ two layer cake, but it’s perfectly okay to make a 13×9 sheet cake with this recipe, as well (even EASIER).

When done baking, transfer the cake pans to a wire rack. Let the cake cool for about 10 minutes, then carefully invert cake layers onto wire rack, one at a time. You can do this by placing a wire rack on top of the cake pan. Quickly and carefully turn it over while holding both the wire rack and the cake pan tightly together. This will release the cake from the pan.  Let the cake layers cool to room temperature before frosting.

German chocolate cake mix batter in two pans, ready to bake

Two baked cake layers, cooling on wire rack

Time To Make The Easy German Chocolate Cake Frosting!

Once you put the cake in oven, make the homemade frosting: Cook butter, evaporated milk, sugar, egg yolks and vanilla in medium saucepan over medium-low heat. Cook for a full 12 minutes, stirring often, until mixture thickens. Remove the pan from the heat.

Butter, evaporated milk, eggs, cooking in pan for homemade German chocolate cake frosting

Thickened sauce for homemade cake frosting in saucepan

Stir in shredded coconut and chopped pecans until fully blended. Let this frosting cool to room temperature before frosting cake. You can speed up the cooling process by stirring the frosting often, if desired.

Shredded coconut and chopped pecans added to German chocolate cake frosting

Homemade coconut pecan frosting for German chocolate cake

Frost The Cake

To frost the cake, place one layer onto a serving platter. Spread a thin layer of frosting over the top of this layer.  Place another layer of cake on top of the frosted layer. Carefully spread frosting lightly over the top and sides of cake until fully covered.

Homemade coconut pecan frosting is spread onto and covers cake

Serve The German Chocolate Cake

Once the cake is frosted, all that is left for you to do is… slice cake, serve… and ENJOY! (Insert everyone’s happy face here!!!!!). The frosting is so incredibly good, and you made it from SCRATCH. You don’t have to tell your friends that you used a boxed cake mix for convenience… that will be OUR little secret (wink, wink).

Slice of German chocolate cake served on white plate with fork

Easy German chocolate cake with homemade frosting on white plate

This is a light, moist, absolutely delicious cake… one you will be proud to serve to family and friends, and the homemade frosting is outta this world good! The recipe makes enough frosting to lightly frost a two layer cake or a 13×9 inch cake (see NOTES section in printable recipe for larger quantity ingredient calculations), if additional cake layers or a thicker layer of frosting is desired.

Thank you for stopping by today!  I hope you will check out some of the other cake recipes here, like Apple Cake, Carrot Cake, Hummingbird Cake, Lemon Jello Cake, and several others. They are delicious, and can easily be found in the Recipe Index at the top of this page.  Have a fantastic day, friends.

Interested In More Recipes?

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

You Can Also Find Me On Social Media:

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

Author's signature

Frosting Recipe Source: My Mom

0 from 0 votes
PRINT
Easy German Chocolate Cake with Homemade Frosting
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
 
It's EASY to make a delicious German Chocolate Cake for dessert, thanks to a shortcut using a box mix and topping it with yummy HOMEMADE coconut pecan frosting!
Category: Desssert
Cuisine: American
Keyword: German chocolate cake
Servings: 12 servings
Calories Per Serving: 449 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 1 German chocolate box cake mix
  • 1/2 cup butter
  • 1 cup evaporated milk
  • 1 cup granulated sugar
  • 3 egg yolks , beaten slightly
  • 1 teaspoon vanilla extract
  • 1½ cups shredded coconut
  • 1 cup chopped pecans
US Customary - Metric
Instructions

  1. Prepare boxed cake mix using ingredients and instructions from box.  When done baking, transfer cake pans to wire rack. Let cool for about 10 minutes, then carefully invert cake onto wire rack (place wire rack on top of cake pan, then quickly and carefully turn over, to release cake from pan.  Let cake layers cool to room temperature before frosting.

  2. To make frosting (make while cake is baking): Cook butter, evaporated milk, sugar, egg yolks and vanilla in medium saucepan over medium-low heat. Cook for a full 12 minutes, stirring often, until mixture thickens. Remove pan from heat.

  3. Stir in shredded coconut and chopped pecans until fully blended. Let frosting cool to room temperature before frosting cake layers. (You can speed up the cooling process by stirring the frosting often, if desired).

  4. To frost cake, place one layer onto serving platter. Spread a thin layer of frosting over top of cake layer.  Place another layer of cake on top of frosting. Carefully spread frosting over top and sides of cake until covered. Slice cake, serve... and ENJOY!

Recipe Notes

NOTE: This makes enough frosting for a 13x9 or two layer cake.  If you want more frosting for your cake, use these ingredients: 1 can (12 oz.) evap. milk, 1½ cups sugar, 3/4 cup butter, 4 yolks, 1½ tsp. vanilla, 1 pkg (7 oz.) shredded coconut, and 1½ cups chopped pecans. (this will make 4½ cups total)

Nutrition Facts
Easy German Chocolate Cake with Homemade Frosting
Amount Per Serving (1 serving)
Calories 449 Calories from Fat 234
% Daily Value*
Fat 26g40%
Saturated Fat 11g69%
Cholesterol 75mg25%
Sodium 418mg18%
Potassium 263mg8%
Carbohydrates 51g17%
Fiber 2g8%
Sugar 37g41%
Protein 5g10%
Vitamin A 355IU7%
Vitamin C 0.6mg1%
Calcium 126mg13%
Iron 2.2mg12%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards! It's EASY to make a delicious German Chocolate Cake for dessert, thanks to a shortcut using a box mix and topping it with yummy HOMEMADE coconut pecan frosting!


May
2018

Garlic Focaccia Bread

categories: Appetizers, Breads, Side Dishes
719 Shares
Pin719
Share
Tweet
Yum
Email

Garlic Focaccia Bread, with olive oil and herbs, is delicious with a variety of meats and salads, or as an appetizer, with seasoned dipping oil! 
Garlic Focaccia Bread, with olive oil and herbs, is delicious with a variety of meats and salads, or as an appetizer, with seasoned dipping oil!

Garlic Focaccia Bread is a versatile side dish for a variety of meats or salads, can be served as an appetizer (served with dipping oil and herbs), or simply used to make a great sandwich!

The crispy “dimpled” crust of this delicious bread (with olive oil, garlic and fresh thyme topping), is its trademark feature!

My friends and I used to frequent a local restaurant that brought baskets of sliced warm focaccia bread and a small bowl of dipping oil (with herbs) to the table before dinner. Oh. My. Goodness.

I’m fairly certain that restaurant is where I really fell in love with focaccia bread in all its glory!

Talk about GOOD!!! I knew I wanted to make something similar at home, so I decided to try an old recipe I had stored in my trusty (and practically dilapidated) file box.

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

Where I Discovered The Original Recipe

Many years ago, I found a recipe in a newspaper, cut it out, and taped it to a 3×5 index card. It’s now old and yellowed, but I had NEVER tried that particular recipe until recently.  WOW- it was DELICIOUS!

The original recipe was titled “Nona’s Courtyard Cafe Focaccia”, and I THINK (not sure) it might have originated from a restaurant (now closed) in Ventura, California.

I tried to find the recipe online, but no luck… oh well. At least I had this old recipe on file to try. It’s very easy to make, and here’s how!

How To Make Garlic Focaccia Bread

Mix yeast with warm water (100 degrees) in a large bowl. Stir, then set the bowl aside for 5 minutes to let yeast fully dissolve.

Bubbles will begin to appear on the surface, which tells you the yeast is active, alive, and working.

Yeast is dissolved in warm water to make bread dough.

Add flour, 1 Tablespoon olive oil, Parmesan cheese, honey, salt and cold water to bowl. Mix the ingredients well. I started mixing it with a spoon, then switched to using my (clean) hands to mix it up, because it was easier that way, as it is a thick dough.

Form the dough into a ball, then put it on a lightly floured work surface. Roll the dough out with a rolling pin, smoothing and shaping it into a circle of dough about 10 inches wide.

Focaccia dough is mixed, formed into ball and rolled into 10" circle.

In a separate small bowl or measuring cup, mix together 1/3 cup olive oil and crushed garlic.  Set aside to let the flavors “mingle”, while you get the dough ready for it!

Olive oil and minced garlic for bread, in measuring cup.

Poke Holes In The Dough

Transfer the dough circle to a large baking sheet with edges (I used a ratty old pizza pan with edges).  Poke holes in the top of the dough using your finger.

Make deep holes all over the top of the dough, but don’t go all the way through dough to the bottom.

Holes poked into top of focaccia bread dough with finger.

Brush Dough with Oil

Cover the top and sides of dough with the olive oil/ garlic mixture.  I started off spooning it on top, then used a pastry brush to fully coat top and sides of dough, and to spread the garlic around.

There is a lot of “excess” oil that will run off the edges of dough onto pan. Just scoop it up with a spoon and fill up all the holes with it.

Sprinkle top of dough with chopped fresh thyme (or fresh rosemary, if substituting). There will STILL be excess oil around bottom of dough, as you can see in the photo below. Leave it there! It absorbs into the bread while it bakes and helps to make a nice crispy crust!

Set the pan aside and let the dough rise a bit (uncovered) for about 30 minutes in a warm place, free from drafts. Preheat oven to 400º F. while dough is rising.

Focaccia dough, covered with olive oil, garlic and thyme before baking.

Bake The Garlic Focaccia Bread

After dough has risen, bake it in a 400º F. oven for 23-25 minutes, or until the bread is evenly browned all over.  Remove from oven, transfer the garlic focaccia bread to a wire rack, and let it cool for 20-25 minutes before you serve it.

Doesn’t it look GOOD? See the little pieces of garlic in the “dimples”?  ALL the oil has been absorbed into crust. The 2 photos below show the top and bottom of the bread… nice and crispy on the outside, but soft on the inside!

Top crust of garlic focaccia bread after baking

Bottom crust of baked focaccia bread.

If you want to make the garlic focaccia bread ahead of time, you can easily reheat it by covering it tightly with aluminum foil and reheat on low heat (250º F.) in oven for 10-15 minutes.

Serve The Focaccia Bread

To serve, slice the bread in half from left to right, then cut the garlic focaccia bread into 2″ wide strips from top to bottom.

You can serve it with a (2 to 1) mixture of olive oil and balsamic vinegar or olive oil and fresh herbs (like garlic, thyme and rosemary, etc.) in a little bowl for dipping, if you wish.

Baked garlic focaccia bread, cooling on wire rack.

Here’s a close up of a slice of the garlic focaccia bread once it has been cut into pieces, so you can see what the inside looks like! YUM.

My husband, son and I enjoyed this bread served with Orange and Rosemary Glazed Salmon, steamed broccoli and rice. It was delicious.

We ended up with a few pieces of focaccia bread left over, so I will serve it on the side with spaghetti, made with Easy Spaghetti Sauce with Italian Sausage for tonight’s dinner!

Close up photo of sliced focaccia bread

Perhaps you will consider making this garlic focaccia bread! It’s a great side dish to compliment a variety of main courses or salads. I hope you’ll enjoy it.

It can also be used as an appetizer BEFORE the meal, when served with a mixture of olive oil and fresh herbs (or olive oil/balsamic vinegar). You can also use it to make a delicious sandwich!  Lots of possibilities.

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

Looking For More BREAD Recipes?

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

Want More Recipes? Get My FREE Newsletter!

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

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

Find Me On Social Media:

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

Author's signature

Adapted from Recipe Source: old newspaper article (original source/newspaper/author unknown)

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes
PRINT
Garlic Focaccia Bread
Prep Time
15 mins
Cook Time
25 mins
Rising Time
30 mins
Total Time
40 mins
 
Garlic Focaccia Bread, with olive oil and fresh herbs, is a great side dish for a variety of meats and salads, can be used to make sandwiches, or served as an appetizer with dipping oil!
Category: Appetizer, Bread, Side Dish
Cuisine: Italian
Keyword: garlic focaccia bread
Servings: 10 slices
Calories Per Serving: 229 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 1/2 ounce dry active yeast
  • 1 cup water heated to 100 degrees
  • 3 cups flour (all purpose)
  • 1 Tablespoon olive oil
  • 1/4 cup cold water
  • 1 teaspoon honey
  • 3/4 teaspoon salt
  • 1/4 cup Parmesan cheese ,freshly grated
  • 1/3 cup olive oil
  • 1 teaspoon garlic (crushed)
  • 1/2 teaspoon fresh thyme (or rosemary) , finely chopped
US Customary - Metric
Instructions

  1. Mix yeast with warm water (100 degrees) in a large bowl. Stir, then set bowl aside for 5 minutes to let yeast fully dissolve. Bubbles will begin appearing on the surface, which tells you the yeast is active and working.

  2. Add flour, 1 Tablespoon olive oil, Parmesan cheese, honey, salt and cold water to bowl. Mix ingredients well. NOTE: I started mixing it with a spoon, then switched to using my (clean) hands to mix it up, because it's easier (it's a thick dough). Form dough into a ball, then place on a lightly floured surface. Roll dough out with a rolling pin, smoothing and shaping it into a circle 10" wide.

  3. In a separate small bowl or measuring cup, mix together 1/3 cup olive oil and crushed garlic.  Set aside to let flavors "mingle" while you get dough ready.

  4. Transfer the dough circle to a large baking sheet or pizza pan (with edges) .  Poke holes in top of the dough using your fingertips. Make deep holes all over the top of the dough, but don't go all the way through to the bottom.

  5. Cover top/sides of dough with olive oil/ garlic mixture using spoon and/or pastry brush.  There will be oil that runs off edges onto pan. Scoop it up with a spoon and fill the holes with it. Sprinkle top with chopped fresh thyme (or rosemary, if using). There will STILL be excess oil on pan around bottom of dough. Leave it there! It will absorb into the bread when it bakes, and help to make a nice crust!  Set bread aside, and let dough rise a bit (uncovered) for 30-40 minutes in a warm place, free from drafts. Preheat oven to 400º F. while dough rises.

  6. After dough has risen, bake in 400º F. oven for 23-25 minutes, or until bread is evenly browned.  Remove from oven, transfer bread to a wire rack, and let cool 20-25 minutes before serving. To serve, slice in half from left to right, then cut into 2" thick slices from top to bottom.  If desired, serve with dipping sauce of (2 to 1 mix) olive oil and balsamic vinegar OR olive oil and fresh herbs, like thyme, garlic, rosemary. ENJOY!

Recipe Notes

NOTE: Yeast used is equivalent of 2 (¼ ounce) packages OR 4½ teaspoons of bulk dry active yeast. 

Nutrition Facts
Garlic Focaccia Bread
Amount Per Serving (1 slice)
Calories 229 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 1g6%
Cholesterol 1mg0%
Sodium 216mg9%
Potassium 53mg2%
Carbohydrates 29g10%
Fiber 1g4%
Protein 5g10%
Vitamin A 20IU0%
Vitamin C 0.1mg0%
Calcium 35mg4%
Iron 1.8mg10%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!  Garlic Focaccia Bread, with olive oil and fresh herbs, is a great side dish for a variety of meats and salads, can be served as an appetizer with dipping oil and herbs, or simply used to make sandwiches!


Apr
2018

Slow Cooker Carne Asada

categories: Beef, Main Dishes, Mexican / Southwestern, Slow Cooker Recipes
569 Shares
Pin569
Share
Tweet
Yum
Email

You’re gonna love delicious slow cooker carne asada style Mexican shredded beef! An easy filling for tacos, burritos, nachos, and enchiladas! The possibilities for using this tasty shredded beef are endless!You're gonna love this delicious slow cooker carne asada style Mexican shredded beef, an easy, perfect filling for tacos, burritos, nachos, and enchiladas!

Traditional carne asada (which means “grilled meat”) is typically made using flank steak or skirt steak.  I stumbled upon this variation recipe on Pinterest which uses stew meat (a less expensive type of beef). Since I had some already in our freezer, I decided to try this particular recipe.

Oh. My. Goodness. The Southwestern flavor of the meat is incredible, and the beef turns out so tender it shreds easily! The recipe is very easy to prepare and only involves a couple of simple “prep” steps.

After that, turn on your crock pot and let it do all the rest of the work for you, while you go about your day! Here’s how to make slow cooker carne asada.

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

How To Make Slow Cooker Carne Asada

Heat a large skillet on medium-high heat (I lightly sprayed my skillet with non-stick spray before heating).  Cook the stew meat cubes on all sides.  This will usually take about 8-10 minutes.

If you need to, cook the beef in two batches, to not overcrowd the pan. Once beef is browned nicely, transfer it to slow cooker.

3 pictures of stew meat for carne asada, browning in skillet

Once the meat has cooked, your skillet will probably look like the first photo below, with lots of remaining little bits of charred meat. Add 1/3 cup of water to skillet. Cook on medium heat for a couple minutes, to help de-glaze the skillet.

Be sure to scrape all the browned bits up off the bottom of the skillet into the water. It will blend into the water, to make a thin flavor-filled sauce.

Pour all of this liquid over the meat in the slow cooker. Stir well to combine. Set aside.

Skillet is de-glazed with water, then poured into slow cooker over beef

Make The Sauce

Mix up the carne asada sauce ingredients in a medium bowl with a fork or whisk until thoroughly combined and the brown sugar has dissolved. Pour the marinade over the beef. 

The meat should be almost completely submerged. If not, you can add a little bit more water to slow cooker. Stir the ingredients until they are combined.

Time For The Slow Cooker

Put lid on slow cooker, turn to the HIGH setting, and cook the meat for 4 hours, with the slow cooker covered.

TIP: Do not open lid of slow cooker during the cooking time, so you don’t lose any heat! Your kitchen should start to smell really good about halfway through the cooking time!

Marinade mixed for carne asada in bowl, then into slow cooker over beef

Shred The Slow Cooker Carne Asada

After meat has fully cooked, remove the lid of the slow cooker. Shred the meat (it should shred VERY easily) using two forks to pull the meat apart. Leave the shredded beef in the juices in the slow cooker.

Shredding beef for carne asada with two forks

The meat is now ready to serve!  Whatever you don’t eat right away can be frozen in food storage bags (once it’s cooled down), to save for other meals.

What Else Can The Shredded Meat Be Used For?  

I’ve prepared several dishes with the meat (it went a long way since there are only two of us at home these days). I made shredded carne asada enchiladas (below). They were a HUGE hit with my husband and I.

The meat turns out so tender and it’s totally packed with flavor.  I also used the last bit of meat to make a big plate of nachos for my husband, myself and our son.

Nachos are another great way to use the shredded beef (sorry, no pics, they were eaten too fast)! YUMMO!

Carne asada meat used to make shredded beef enchiladas

We also use the carne asada to make simple street tacos with chopped onion, cilantro, freshly made guacamole… and lime slices!

They are absolutely fantastic! I’m telling you, the flavor of this slow cooker carne asada is wonderful!

Shredded carne asada meat used to make tacos

There are so many ways to use this meat!  I’ve already bought more stew meat to make this recipe again.  I’m planning to make some shredded beef burritos and possibly a couple tostadas with it this time! I can hardly wait!

I hope you try this delicious version of carne asada.  The flavor is OUTSTANDING, and I think you will LOVE it. You may also enjoy my recipe for Easy Slow Cooker Pulled Pork too, because it’s really delicious!

Have a great day, and please come back soon for more great recipes.

Looking For More Mexican-Style Recipes?

You can find all of my recipes in the Recipe Index, located at the top of the page. I have quite a few Mexican-inspired recipes there, including:

Want More Recipes? Get My FREE Newsletter!

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

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

Find Me On Social Media:

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

Author's signature

Original recipe source: https://lifecurentsblog.com/crock-pot-carne-asada/

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes
PRINT
Slow Cooker Carne Asada
Prep Time
15 mins
Cook Time
4 hrs
Total Time
4 hrs 15 mins
 

You're gonna love this delicious slow cooker carne asada style Mexican shredded beef, an easy, perfect filling for tacos, burritos, nachos, and enchiladas!

Category: Dinner
Cuisine: Mexican
Keyword: carne asada
Servings: 12
Calories Per Serving: 244 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 3 pounds stew meat , cut in 2" cubes
  • 1 cup water , divided
Carne Asada Sauce
  • 2/3 cup soy sauce
  • 4 green onions , cut in thin slices
  • 2 limes (juice only)
  • 6 Tablespoons dark brown sugar
  • 1 teaspoon red pepper flakes , or more, if you like it spicy!
  • 1 teaspoon ground cumin
  • 1 teaspoon garlic powder
US Customary - Metric
Instructions

  1. Heat a large skillet on medium-high heat (I lightly sprayed my skillet with non-stick spray before heating).  Cook the stew meat cubes on all sides.  This took about 10 minutes. If you need to, cook the beef in two batches, to not overcrowd the pan. Once beef is browned nicely, remove and transfer it to slow cooker.

  2. Add 1/3 cup of water to skillet you cooked the beef in. Cook on medium heat for a couple minutes, to de-glaze the skillet. Be sure to scrape all the browned bits up off the bottom of the skillet into the water. It will make a thin flavor-filled sauce. Pour this over the meat in the slow cooker. Stir well to combine. Set aside.

  3. Mix up the carne asada sauce ingredients in a medium bowl with a fork or whisk until thoroughly combined and the brown sugar has dissolved. Pour the marinade over the beef.  The meat should be almost completely submerged. If not, add a little bit more water to slow cooker. Stir to combine.

  4. Put lid on slow cooker, turn to the HIGH setting, and cook the meat for 4 hours, covered. After meat has fully cooked, remove lid. Shred the meat (it should shred VERY easily) using two forks to pull the meat apart. The meat is now ready to serve, and can be used for tacos, enchiladas, burritos, nachos, etc. Enjoy!!!

Recipe Notes

Caloric calculation is only for carne asada. Any other additions (tortillas, etc.) are not included.

Nutrition Facts
Slow Cooker Carne Asada
Amount Per Serving (1 serving (1/12th of total))
Calories 244 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 3g19%
Cholesterol 88mg29%
Sodium 519mg23%
Potassium 311mg9%
Carbohydrates 8g3%
Sugar 6g7%
Protein 31g62%
Vitamin A 90IU2%
Vitamin C 2.2mg3%
Calcium 19mg2%
Iron 3.2mg18%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!You're gonna love this delicious slow cooker carne asada style Mexican shredded beef, an easy, perfect filling for tacos, burritos, nachos, and enchiladas!


Apr
2018

Pistachio Pineapple Fluff Salad

categories: Salads, Side Dishes
892 Shares
Pin892
Share
Tweet
Yum
Email

This sweet, creamy and delicious pistachio pineapple fluff salad is incredibly easy to make in 5 minutes or less, serves 8, and is a great side dish or dessert your family will LOVE!  This sweet, creamy pistachio pineapple fluff salad is incredibly easy to make (5 minutes), serves 8, and is a great side dish or dessert your family will LOVE!

We LOVE this simple salad, too!  The best part is that it’s so EASY to make, in 5 minutes or less… and tastes so yummy!  It’s so easy – if you can stir, you can make this! 

Last Fall, I made a scrumptious Piña Colada Fluff Salad (which we devoured, by the way!), so the thought of making a different recipe that had pistachio pudding in it sounded wonderful!

Seriously, if you need a quick, last-minute item to add to your table as a side dish, or even a simple dessert, you can literally have this one in the fridge in 5 minutes or less!

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

True Story

True story – the day I made this salad I was headed out to the doctor for my annual physical.  For certain I knew I wanted to make it and decided to do so exactly 5 minutes before leaving my home.

I glanced at the clock, then decided it would be great to have this salad made up already when I returned home and fixed dinner.

So, I quickly grabbed the ingredients from our pantry, “dumped” it all together, gave it a good sir… and boom! Made a salad, took photos of it, AND made it to my appointment on time!  Yee Haw!

How To Make Pistachio Pineapple Fluff Salad

Here’s how easy it is to make:  Place pistachio pudding mix, mini marshmallows, chopped walnuts or pecans, and a can of crushed pineapple (including the juice!) into a large bowl.

I made this salad up in the same bowl I was going to serve it in later! How’s that for a one dish salad!

Pineapple, pecans, mini marshmallows and pistachio pudding mix in bowl.

Stir all ingredients well, until thoroughly blended. At this point, it looks like something The Grinch would like, right? This would also be a fun GREEN colored salad to whip up for St. Patrick’s Day!

Pistachio Pineapple Fluff Salad is also an EASY dish to bring with you to a potluck, because it can be made in no time at all!

Ingredients stirred together for fluff salad in glass bowl.

The Last Step

The last thing to do is add a thawed (8 ounce) container of whipped topping. I use Light Cool Whip, in order to cut out a few calories from this salad. 

Blend the whipped topping into the pistachio pineapple fluff salad with a spoon until all the ingredients are fully combined.

Whipped topping is stirred into fluff salad ingredients

Refrigerate The Salad Before Serving

the photo below shows what the salad will look like once fully blended.  Cover the dish and refrigerate the pistachio pineapple fluff salad until you’re ready to serve it. 

TIP: The salad tastes BEST when it is really cold and thick so whenever it’s possible, prepare this (and refrigerate) at least a couple hours before serving. Sometimes I make it the night BEFORE we will enjoy it!

Fluff salad with pineapple and pistachio pudding is ready to refrigerate!

When ready to serve, you can add chopped pistachios or mini marshmallows to the top as a garnish, grab a big spoon, and enjoy this creamy, fluffy DELICIOUS pistachio pineapple fluff salad! 

It’s so good, I’ll bet once you take one bite, you will want another… and another. YUM!

A big spoonful of pistachio pineapple fluff salad, ready to eat!

I hope you will give this pistachio pineapple fluff salad a try!  I like to think of it as a QUICK way to add another great tasting side dish to any meal! 

Pistachio Pineapple Fluff Salad would be a perfect side dish to take to a potluck or holiday gathering, and the recipe can be easily doubled or tripled for large crowds.

Your friends and family will enjoy it, and they don’t have to know that it ONLY TOOK YOU 5 MINUTES TO MAKE! We’ll keep that our little secret, okay? (wink, wink).

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

Looking For More SALAD 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 salad recipes (savory and sweet) to choose from, including:

Want More Recipes? Get My FREE Newsletter!

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

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

Find Me On Social Media:

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

Author's signature

Original recipe source: Trish, at https://www.momontimeout.com/pistachio-dessert-salad-pistachio-fluff-recipe/

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes
PRINT
Pistachio Pineapple Fluff Salad
Prep Time
5 mins
Cook Time
0 mins
Total Time
5 mins
 

This sweet, creamy and delicious pistachio pineapple fluff salad is incredibly easy to make (in 5 minutes), and is a great side dish or dessert your family will LOVE!

Category: Dessert, Salad
Cuisine: American
Keyword: pistachio pineapple fluff salad
Servings: 8 servings
Calories Per Serving: 197 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 3.4 ounces pistachio instant pudding mix (1 small box)
  • 1 cup miniature marshmallows
  • 20 ounce can crushed pineapple
  • 1/2 cup walnuts or pecans , chopped
  • 8 ounces lite whipped topping (Cool Whip), thawed
US Customary - Metric
Instructions

  1. Place pudding mix, mini-marshmallows, crushed pineapple (including juice), and chopped walnuts or pecans in a large bowl. Stir these ingredients very well, to fully combine.

  2. Fold in container of thawed whipped topping until fully blended into salad.  Cover bowl, and refrigerate until you are ready to serve (I recommend at least an hour or two, if possible).

  3. When ready to serve, grab a spoon and dig into this salad (or dessert). It's scrumptious!

Nutrition Facts
Pistachio Pineapple Fluff Salad
Amount Per Serving (1 serving)
Calories 197 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 1g6%
Cholesterol 4mg1%
Sodium 199mg9%
Potassium 150mg4%
Carbohydrates 35g12%
Fiber 1g4%
Sugar 29g32%
Protein 2g4%
Vitamin A 85IU2%
Vitamin C 6.7mg8%
Calcium 51mg5%
Iron 0.4mg2%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!  This sweet, creamy and delicious pistachio pineapple fluff salad is incredibly easy to make (in 5 minutes), serves 8, and is a great side dish or dessert your family will LOVE!


Apr
2018

Mediterranean Chicken Sandwich

categories: Chicken, Main Dishes, Sandwiches
235 Shares
Pin235
Share
Tweet
Yum
Email

Enjoy this flavorful Mediterranean chicken sandwich, with tomato, lettuce, red onion, and creamy sauce (feta cheese, yogurt, dill, garlic, & oregano)!  Enjoy this flavorful Mediterranean chicken sandwich, with tomato, lettuce, red onion, and creamy sauce (feta cheese, yogurt, dill, garlic, & oregano)!

I ended up making this sandwich as a way to use a couple of thawed chicken breasts in our refrigerator. Ever have those moments when you look at raw chicken breasts, and wonder what on earth you are going to do with them?

Yeah. That was me… one day at lunch, so I put on my thinking cap, and came up with this sandwich. I chose to grill the chicken right then, but by ALL MEANS, if you’ve got it, use warmed leftover grilled chicken or a 1″ thick slice of store bought rotisserie chicken (per sandwich) and save even more time!

Guess what? This simple Mediterranean chicken sandwich ended up being fairly low in calories and very tasty, if I may say so myself! 

I knew where I wanted to end up when trying to create this (i.e. a yummy chicken sandwich), and the rest was just figuring out WHAT to put ON that sandwich! Ultimately, I decided to go the “Greek” route, because I love the flavor combinations. Here’s how to make this yummy sandwich.

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

Make The Mediterranean Sauce

The Mediterranean inspired sauce was easy to make. I racked my brain for inspiration, then picked out some traditional Greek seasonings from my spice rack and added other ingredients to make a simple, creamy sauce to compliment the chicken on the sandwich.

I mixed together crumbled feta cheese, non-fat plain Greek yogurt, milk (just a bit to make it even creamier), dried dill (from my garden-yay!), garlic powder and oregano in a small bowl until fairly smooth, then seasoned it with a little salt and pepper, to taste.

Ingredients for Mediterranean inspired sauce for chicken sandwich

Once the sauce was done, I covered and refrigerated it for 30 minutes, to give the ingredients a chance to blend and incorporate their unique flavors.

That is not completely necessary, if you’re in a hurry to eat, but I do recommend it, for best flavor!  Here’s what the sauce looks like.

Mediterranean inspired sauce to go on chicken sandwich, in bowl

While the sauce was chilling in the fridge, I grilled thin chicken breasts on an indoor cast iron grill until done, using my Mom’s easy grilled chicken basting sauce.

NOTE: You can cook the chicken breast any way that is easiest that you prefer (or use leftover grilled chicken or rotisserie chicken breast slices). Whatever is easiest and most convenient for you works… just make sure the chicken is seasoned well, at least with salt and pepper!

Prepare The Mediterranean Chicken Sandwich

When ready to make the sandwiches, get all the ingredients together. You need thinly sliced red onion, tomatoes, lettuce, chicken breasts and “toasted” kaiser rolls.

Lightly butter the rolls, then “toast”, cut sides down, in a hot skillet until golden brown. Remove sauce from the refrigerator, and then you’re ready to build your Mediterranean chicken sandwich!

Ingredients to make a grilled chicken sandwich, Mediterranean style.

To assemble, spread Mediterranean sauce generously on both sides of the toasted bun.  A warm, grilled chicken breast goes on top of the sauce on the bottom half.

Top it with a few thin red onion slices, a thin slice of tomato, and finish off with a great big lettuce leaf (I used romaine). Put the two halves together, and the sandwich is ready to eat!

Mediterranean sauce, with chicken, lettuce, tomatoes & onion on sandwich bun

Time to EAT!

I cut one of the sandwiches in half so you can see the inside.  The creamy, delicious Greek sauce oozes out from the top and bottom bun and coats the whole thing, bringing LOTS of traditional Mediterranean flavors to this simple sandwich.

Go ahead and take a big bite, then grab a napkin to wipe all that yummy sauce from your face! Ha Ha.

Chicken sandwich with sauce, cut in half, on plate.
I hope you will consider making this yummy, flavorful sandwich. It’s even easier (and more timesaving) to make if you already have leftover grilled chicken or rotisserie chicken available. This recipe is a perfect way to use up that chicken for a quick lunch time treat!

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

Looking For More SANDWICH Recipes?

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

Want More Recipes? Get My FREE Newsletter!

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

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

Find Me On Social Media:

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

Author's signature

Recipe Source: My brain… in hungry mode.

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes
PRINT
Mediterranean Chicken Sandwich
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
 
Enjoy this flavorful Mediterranean chicken sandwich, with tomato, lettuce, red onion, and creamy sauce (feta cheese, yogurt, dill, garlic, & oregano)!
Category: Sandwich
Cuisine: Mediterranean
Keyword: Mediterranean chicken sandwich
Servings: 2 sandwiches
Calories Per Serving: 371 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For Mediterranean Sauce
  • 1/4 cup feta cheese crumbles
  • 1/3 cup plain Greek yogurt , non-fat
  • 1 teaspoon milk
  • 1/4 teaspoon dried dill
  • 1/4 teaspoon oregano
  • 1/4 teaspoon garlic powder
  • 1 pinch salt and pepper , to taste
For Sandwich
  • 2 Kaiser rolls (or hamburger buns)
  • 2 teaspoons butter , for toasting kaiser rolls
  • 2 thin chicken breasts (boneless, skinless) , grilled/pre-cooked (can use 1" thick slices rotisserie chicken breast)
  • 2 slices tomato
  • 2 slices red onion
  • 2 leaves romaine lettuce
US Customary - Metric
Instructions
Make Sauce

  1. Combine all ingredients for sauce in medium bowl. Stir well, to fully blend ingredients into creamy sauce. Cover; refrigerate for 30 minutes.

Toast Buns

  1. Lightly butter kaiser roll halves. "Toast" them lightly by placing them cut side down, in a dry skillet on medium heat. Cook until golden brown and crispy. Remove from heat; set aside.

Assemble Sandwich

  1. Generously spread sauce on top/bottom halves of  the toasted sides of rolls or buns.  Place cooked chicken breast (or 1" thick slice of rotisserie chicken breast, if using) onto bottom half of bun.  Add red onion slices, tomato slice, and a large lettuce leaf.  Place top half of toasted bun onto sandwich (make sure it has sauce on it!). Repeat process for other sandwich. Serve, and enjoy.

Recipe Notes

TIP: If using previously cooked chicken breasts or rotisserie chicken, the time it takes to make this sandwich will be considerably shortened.

If using a LARGE, thick chicken breast, simply slice it in half horizontally and use the two halves (a total of one whole breast) for two sandwiches.

Nutrition Facts
Mediterranean Chicken Sandwich
Amount Per Serving (1 sandwich)
Calories 371 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 6g38%
Cholesterol 101mg34%
Sodium 628mg27%
Potassium 673mg19%
Carbohydrates 27g9%
Fiber 2g8%
Sugar 6g7%
Protein 35g70%
Vitamin A 2900IU58%
Vitamin C 7.8mg9%
Calcium 218mg22%
Iron 2.4mg13%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Enjoy this flavorful Mediterranean chicken sandwich, with tomato, lettuce, red onion, and creamy sauce (feta cheese, yogurt, dill, garlic, & oregano)!