The Grateful Girl Cooks!

26
Aug
2016

Classic Bruschetta

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You’ll love this Classic Bruschetta appetizer with tomatoes, basil, Parmesan, garlic, olive oil, and balsamic vinegar, served on a garlic toasted baguette slice.
Do you enjoy classic Bruschetta appetizers? I sure do. The amazing Italian flavor of garden fresh tomatoes, paired with fresh basil, Parmesan cheese, garlic, olive oil, and balsamic vinegar served on a garlic infused, toasted baguette slice pushes all my buttons… it’s delicious!

Bruschetta basically means “toasted Italian bread with toppings”. Okay… that works for me. Sounds pretty good! Here’s what you need to do to make this classic appetizer!

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

How To Make Classic Bruschetta Appetizers

To make this classic bruschetta appetizer, first slice a small baguette into thin slices. You can also buy the baguette pre-sliced, if your grocer sells it that way.

Two or three small slices per person is about the average serving size. The beauty of this recipe is that you can make as many or as little as you want. Lightly brush each slice with olive oil.

Rub a garlic clove over each slice of baguette. This will add some delicious “extra” flavor to each piece.

Broil The Seasoned Baguette Slices

Place the seasoned baguette slices on a wire rack. Position the rack about 5 inches away from the heating element in your oven.

Broil the baguette slices until they turn golden brown and lightly toasted. Remove from oven.

Prepare The Classic Bruschetta Topping

Combine finely chopped Roma tomatoes, minced garlic, olive oil, balsamic vinegar, Parmesan cheese, salt and pepper in a medium bowl.

I’m sorry this photo (below) is blurry. Not sure what happened. I included it just so you could get a hint of what the tomato mixture will look like. I am confident yours will look a lot better (some days are like that)!

Classic Bruschetta Is Ready To Serve!

When you are ready to serve this appetizer, use a slotted spoon to help drain a little bit of the juices off. Spoon a little of the tomato mixture onto each toasted baguette slice.

Arrange the classic bruschetta slices on a serving platter. Garnish each slice with thinly sliced fresh basil, and then serve and enjoy these delicious bite-sized treats.

That’s it! It’s an easy and tasty classic bruschetta appetizer to serve because the tomato mixture is made ahead.

If you’re pressed for time, you can also toast the baguette slices ahead of time. Then all you have to do is put the bruschetta together at the last minute before serving!

Time To Eat!

The fresh taste of classic bruschetta appetizers will wow your guests. The taste will also wow your mouth, as you devour these bites of Italian goodness!

My photos only reflect HALF of the recipe as written. This recipe for bruschetta makes enough for 5-6 servings (averaging 3 small pieces per person!).

Have a fantastic day! Hope you will give this recipe for classic bruschetta appetizers a try. I really think you will LOVE them!

You might also like Crostini with Figs, Gorgonzola, Honey and Walnuts, Tomato, Basil and Cheese Appetizers or Sun-Dried Tomato and Kalamata Olive Bruschetta!

Looking For More APPETIZER Recipes?

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

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Recipe Adapted From: http://www.food.com/443987

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Classic Bruschetta

Prep Time

15 mins

Cook Time

0 mins

Total Time

15 mins

You'll love this Classic Bruschetta appetizer with tomatoes, basil, Parmesan, garlic, olive oil, and balsamic vinegar, served on garlic toasted baguette slices.

Category: Appetizer

Cuisine: Italian

Keyword: classic bruschetta

Servings: 15 slices (3 per person)

Calories Per Serving: 98 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1 baguette , cut into thin slices.
2 Tablespoons Olive oil (approx-for brushing on bread slices)
1-2 cloves garlic (to rub on bread slices)

For bruchetta:

2 ½ cups minced Roma tomatoes (FINELY chopped)
1/4 cup grated Parmesan cheese
3 Tablespoons olive oil
2 teaspoons minced garlic
2 Tablespoons balsamic vinegar
1/2 teaspoon salt
1 teaspoon ground black pepper
3 Tablespoons fresh basil leaves (thinly sliced approx.-for garnish)

US Customary - Metric

Instructions

Place the minced tomatoes, Parmesan cheese, olive oil, minced garlic, balsamic vinegar, salt and pepper in a small bowl. Stir to combine, then let this mixture sit at room temperature for 15-20 minutes to let the flavors "come together".
Brush each baguette slice with a small amount of olive oil. Rub a clove of garlic over each piece for added flavor. Place baguette slices on a rack under the broiler (abut 5 inches from heating element), and lightly toast until golden brown. Remove from oven.
When ready to serve, place tomato mixture onto each slice of toasted baguette. Sprinkle each slice with thinly sliced fresh basil. (To easily slice basil, roll leaves up together into tight cylinder, then slice).
Serve, and enjoy!

Recipe Notes

Caloric calculation is approximate, as size of baguette may vary.

If you want additional flavor, you can add thinly sliced fresh basil to the tomato mixture, if desired (about 1/3 cup). I left it out, but added fresh thinly sliced basil to each slice.

Nutrition Facts

Classic Bruschetta

Amount Per Serving (1 slice)

Calories 98 Calories from Fat 45

% Daily Value*

Fat 5g8%

Saturated Fat 1g6%

Cholesterol 1mg0%

Sodium 206mg9%

Potassium 45mg1%

Carbohydrates 9g3%

Protein 2g4%

Vitamin A 120IU2%

Vitamin C 1.7mg2%

Calcium 34mg3%

Iron 0.6mg3%

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

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24
Aug
2016

Split Pea and Ham Soup (and how to can it)

categories: Canning And Preserving, Soups

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Make this filling, delicious Split Pea and Ham Soup on a cold day to warm you up! Recipe also includes tutorial for canning this soup for long term storage!
Last week I decided to can some Split Pea and Ham Soup to store in our pantry for the cold Fall and Winter months ahead. It’s always satisfying to pull out a homemade “bone-warming” hearty soup out of our pantry when it’s cold and stormy outside!

Guess what? Even if you don’t can jars of food, this is a delicious, easy, and economical soup to prepare for your family! This recipe makes a big pot of split pea and ham soup.

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

How To Make Split Pea And Ham Soup

Combine 2 cups of split peas (a one pound bag) with water in a large soup pot. I used water PLUS added 2 large chicken bouillon cubes for flavor. Cook the split peas on medium-low for about an hour, just until they become tender.

Puree The Cooked Split Peas

Use an immersion blender to completely blend the peas until smooth. I puréed the peas until smooth, but it’s okay to leave them a bit chunky, if that’s how you enjoy them. NOTE: You can also process the peas and liquid in a food processor or blender. If using these appliances, work in batches, a little at a time, until puréed.

Make The Split Pea And Ham Soup

Add the carrots, ham, onion, bay leaf, and allspice to the puréed pea mixture in soup pot.

Bring the split pea and ham soup to a boil using medium-high heat. Once the soup is boiling, reduce heat to low. Cook the soup on reduced heat for about 30 minutes. If the soup gets too thick, you can add a little bit more boiling water.

Once fully cooked, the split pea and ham soup will be ready to eat (if NOT canning).

How To Can Split Pea And Ham Soup

If canning, while soup is cooking, prepare pressure canner, canning jars and flat lids per manufacturer instructions (for cleaning, heating, etc.). Typically I put clean canning jars on a dish towel lined baking sheet. Let the jars heat in a 225 degree oven for about 20 minutes before filling.

Ladle the hot split pea and ham soup into prepared hot jars. Leave 1 inch headspace in each jar. The soup will thicken during the canning process, by the way!

Remove air bubbles from each jar, and make sure you have the correct headspace. Adjust the headspace, if necessary, by removing or adding liquid. Wipe rims of each jar clean with a wet paper towel to ensure a proper seal. Place a prepared flat lid on each jar, then tighten the screw band on, to fingertip tightness.

Carefully place the prepared jars of soup into the prepared pressure canner using canning tongs. Lock the lid, and process, according to manufacturer and USDA instructions for YOUR specific pressure canner. Example: Bring to boil, vent steam for 10 minutes, close vent, etc..

How Long To Process The Split Pea and Ham Soup In Pressure Canner

Process jars of soup at 10 pounds pressure. Pint jars are processed for 75 minutes and Quart jars are processed for 90 minutes.

When processing time is done, turn the heat off. Let the pressure in your canner drop to zero on it’s own. Wait a couple additional minutes, then open vent. Let canner sit for an additional 10 minutes once vent is open. Carefully remove lid, then remove jars, using canning tongs.

Place the hot jars of split pea and ham soup onto a dish towel. Do NOT set jars directly onto kitchen counter, because the extremely hot jars could crack, because of temperature variations. Let the hot jars cool undisturbed, for 24 hours, then label the jars of soup, and store in your pantry.

This recipe (from one of myBall canning books), makes 5 pint sized jars or 2 quart sized jars of split pea and ham soup. I made 5 pint jars this time, and now they are happily shelved in our pantry for a “rainy” day!

Canned split pea and ham soup tends to thicken quite a bit during the processing. When you open a jar, simply add a little bit of hot water to the soup. Heat soup until hot, and serve! It’s delicious!

It’s very fulfilling to prepare canned foods to stock our pantry with foods like this split pea and ham soup! I hope you enjoy the canning process, as well as this wonderful tasting soup! Have a great day!

Looking For Other Canning Recipes On This Blog?

You can find my canning recipes in the Recipe Index in the top Menu Bar at the top of each blog post. Some of my canning recipes include:

I have many more canning recipes, including lots of Jam recipes, too! Hope you will check them out in my Recipe Index!

Interested In More Recipes?

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

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Recipe Source: My book called “Ball Complete Book of Home Preserving”, Published 2012, Robert Rose, Inc., page 403.

5 from 5 votes

Split Pea and Ham Soup (and how to can it)

Prep Time

1 hr 30 mins

Cook Time

1 hr 15 mins

Total Time

2 hrs 45 mins

Make this filling, delicious Split Pea and Ham Soup on a cold day to warm you up! Recipe also includes tutorial for canning this soup for long term storage!

Category: Soup

Cuisine: American

Keyword: split pea and ham soup

Servings: 10 cups (5 pints)

Calories Per Serving: 163 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

2 cups dried split peas
8 cups water
2 large chicken bouillon cubes (optional, but adds additional flavor to broth)
1 cup diced ham
1 ½ cups sliced carrots
1 cup chopped onion
¼ teaspoon ground allspice
1 bay leaf
Salt and Pepper , to taste

US Customary - Metric

Instructions

Place split peas, water and chicken bouillon cubes into a large saucepan or soup pot (stainless steel is best). Bring the ingredients to a boil with medium-high heat, stirring occasionally. Once they come to a boil, turn down the heat to a low simmer; let the peas continue to cook for about an hour (or until the split peas become tender).
When peas are done, purée peas and liquid, using a stick immersion blender OR processing in batches using a food processor. If using food processor, return purée to pan.
Prepare pressure canner, jars, lids, etc. per manufacturer guidelines.
Add ham, carrots, onion, allspice and bay leaf to soup. Bring soup to a boil. Reduce heat to low and cook for 30 minutes. Season soup with salt and pepper, to taste. If soup is a bit too thick, you can thin it out a little by adding a bit of boiling water to pan. Stir to combine. Remove bay leaf.
Place hot, prepared jars on a dish towel. Ladle the soup mixture into jars, being sure to leave 1 inch headspace on each jar. Remove or add liquid, as necessary, to ensure correct headspace. Remove air bubbles from jars, then wipe the rim of jars clean using a wet paper towel, to ensure a good seal. Place hot flat lids on jar, then screw the bands into place until they are fingertip tight.
Carefully put the jars into water in prepared pressure canner. Lock lid; turn heat to medium-high. Once vent begins steaming, let it vent for 10 minutes, then close vent. Heat until canner reaches 10 pounds pressure. After it reaches 10 pounds pressure, process PINTS for 75 minutes and QUARTS for 90 minutes.
When done, turn off heat. Let the pressure in the canner drop to zero naturally. Once it gets to zero, wait a couple more minutes, then open the vent cover. Wait another 10 minutes, then carefully remove the canner lid. Place the hot jars on a dish towel on counter, and let them sit undisturbed for 24 hours. Check for proper seal, then label and store jars in pantry.

Recipe Notes

If using quart sized jars, this recipe will make 2 quarts (plus a bit more). The recipe is easily doubled.
When you open a can, you will notice that the soup will have thickened slightly during the canning process. Just add a bit of water to soup, reheat and enjoy!

Nutrition Facts

Split Pea and Ham Soup (and how to can it)

Amount Per Serving (1 cup)

Calories 163 Calories from Fat 9

% Daily Value*

Fat 1g2%

Cholesterol 6mg2%

Sodium 359mg16%

Potassium 471mg13%

Carbohydrates 27g9%

Fiber 10g42%

Sugar 5g6%

Protein 12g24%

Vitamin A 3265IU65%

Vitamin C 3.1mg4%

Calcium 33mg3%

Iron 1.9mg11%

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

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22
Aug
2016

Gingerbread Scones

categories: Breads, Breakfast, Holidays!, Scones

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Gingerbread Scones flavored with cinnamon and molasses and drizzled with vanilla glaze are a delicious family treat during the holidays or any time!
I made Gingerbread Scones recently (trying a new recipe). If you know me, you KNOW I love a good scone. It felt weird… like it “should” be Christmas time when I made them, but it was 90+ degrees outside and the middle of summer! Who cares if it’s hot or cold outside… when you’ve got a tasty breakfast treat in one hand and a mug of coffee in the other!

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

We Sure Do Enjoy Our Scones

Do YOU enjoy a good scone? If you like scones (that aren’t dry and crumble like sawdust), then I hope you will check out my Recipe Index for all my other delicious scone recipes.

I’ve posted the recipes for Cinnamon Chip Scones, Cranberry Orange Scones, and Banana Nut Scones, to name a few. Here’s a photo of just some of the delicious scones you can find on this blog.

How To Make Gingerbread Scones

Place flour, brown sugar, ginger, baking soda, baking powder, salt and cinnamon in mixing bowl. Cut in the COLD butter with a pastry blender (or two forks), until the mixture is the size of small peas.

Mix together the molasses, egg yolk, and milk in a small bowl, until combined.

Pour the molasses mixture into the flour mixture. Stir until dough is moistened and has come together.

The mixture will be slightly crumbly. Place the dough onto a lightly floured work surface. Knead the dough 6-7 times, incorporating the crumbles into dough, and it forms a solid ball.

Roll The Dough Into Circle And Slice

Pat or roll the dough ball out into an 8 inch circle, then slice evenly into 8 pieces.

Put the gingerbread scones onto a parchment paper lined baking sheet; keep them about an inch apart from each other. Whisk an egg white until it becomes frothy. Using a pastry brush, evenly brush the egg white over the top of each scone wedge. Sprinkle the top of each scone with coarse sugar (I used raw sugar).

Bake The Gingerbread Scones

Bake the gingerbread scones in a preheated 400 degree oven for 12-15 minutes. Mine took the entire 15 minutes to turn golden brown. When done, remove baking sheet from oven. Transfer the scones to a wire rack (including the parchment paper). Let cool.

I moved the scones near our open kitchen window to cool in the morning air. See the raw sugar glistening on the top of the scones?

Drizzle The Scones With Icing

It’s not necessary to garnish the scones once they’ve cooled off, but I wanted to add a bit of pretty icing to each one to make them look even better! To do this, simply mix up powdered sugar, water, and a bit of cinnamon into a glaze-like consistency.

Pour the glaze into a squeeze bottle (you can also use a resealable bag, then snip a little corner off the bottom) and decorate the scones with the icing.

Let the glaze firm up just a bit, and then the gingerbread scones are all done! Ready to eat… so where’s my huge mug of coffee?

Hope you will consider trying this recipe! It certainly doesn’t have to be the Holiday season to enjoy a good scone now, does it? Have a fantastic day!

Looking For More Gingerbread-Inspired Recipes?

You can find all of my recipes in the Recipe Index, located at the top of the page. I have some wonderful gingerbread-inspired recipes, including:

Interested In More Recipes?

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Facebook page: The Grateful Girl Cooks!
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Recipe source: http://heritageschoolhouse.blogspot.com/2009/11/gingerbread-scones-8-servings-2-cups.html

0 from 0 votes

Gingerbread Scones

Prep Time

15 mins

Cook Time

12 mins

Total Time

27 mins

Gingerbread Scones flavored with cinnamon and molasses and drizzled with vanilla glaze are a delicious family treat during the holidays or any time!

Category: Breakfast

Cuisine: American

Keyword: gingerbread scones

Servings: 8 servings

Calories Per Serving: 296 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For Scones:

2 cups all purpose flour
3 Tablespoons brown sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon ground ginger
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 cup COLD butter (1/2 a cube)
1/3 cup molasses
1/4 cup milk
1 egg , separated
Coarse sugar (for dusting tops of scones prior to baking)

For Icing (to decorate scones)

Powdered Sugar (approx. 1 cup)
Few dribbles of water
1/2 teaspoon vanilla extract

US Customary - Metric

Instructions

In medium bowl, mix together flour, brown sugar, baking powder and baking soda, ginger, salt and cinnamon. Using a pastry blender (or two forks), cut in COLD butter until mixture is about the size of small peas.
In separate bowl, combine molasses, milk and egg yolk until fully mixed. Pour this into the dry ingredients in other bowl. Stir until just moistened. (Mixture was fairly crumbly. I added just a smidge more milk).
Turn dough out onto a lightly floured work surface, then knead dough about 7-8 times. Shape dough into an 8 inch circle (using your hands). Using a sharp knife, cut into 8 equal sized pieces.
Place scones onto a greased (or parchment paper covered) baking sheet. Place the dough wedges about an inch apart (but still in a circle shape).
In a small dish, beat the egg white until it is frothy. Brush the egg white over the top of each scone using a pastry brush. Sprinkle scones with coarse sugar.
Bake scones in preheated 400 degree oven for 12-15 minutes, or until they are light, golden brown in color. When done, remove to wire rack. Let cool.
To add decorative icing to the scones, mix together powdered sugar, vanilla extract and a teaspoon of water. Stir well. Continue to add a couple drops of water at a time until you have an icing that is "drizzle-able" (not too thick... not too thin). Place icing into a plastic squeeze bottle and decoratively drizzle over cooled scones OR place icing into a resealable plastic storage bag, snip a little piece off the bottom corner, and decorate.

Nutrition Facts

Gingerbread Scones

Amount Per Serving (1 scone)

Calories 296 Calories from Fat 54

% Daily Value*

Fat 6g9%

Saturated Fat 4g25%

Cholesterol 36mg12%

Sodium 283mg12%

Potassium 363mg10%

Carbohydrates 54g18%

Sugar 30g33%

Protein 4g8%

Vitamin A 220IU4%

Calcium 94mg9%

Iron 2.4mg13%

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

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19
Aug
2016

Pasta Salad

categories: Salads

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This quick (15 min.), and easy to make pasta salad with Italian dressing, salami, cheese, broccoli, olives and carrots will become a family favorite!
Do you enjoy Pasta Salad? We sure do. I like to make them in the summer (when it’s HOT), and have the chilled, yummy salad “hang out” in our refrigerator for quick bites here and there! It’s so easy to make this Pasta Salad, and it tastes quite wonderful.

I’ve been making Pasta Salad like this for at least 20 years, and we always enjoy it. This salad has black olives, cheddar cheese, Genoa salami, red pepper, broccoli, baby carrots, red onion, cucumber, and cherry tomatoes! YUM. Here’s how to make it:

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

How To Make This Pasta Salad

Here’s a closeup of the “Cast Of Characters”, chopped and ready to go. TIP: Chop and cut all of salad ingredients while the pasta in this recipe is cooking, to save time! Once that is done, you’re practically ready to eat this delicious pasta salad! The prep time to make this is minimal. It can be ready in under 15 minutes!

Cook The Pasta

Start by cooking pasta according to package directions. I like to use rainbow pasta (as shown) for color and variety, but elbow macaroni, bow-tie pasta, etc. will work fine, as well! When done, rinse and drain the pasta well.

Add the cooked and drained pasta and all of the other ingredients into a large salad bowl.

Dress The Pasta Salad

Pour Italian salad dressing over top, and mix well, to fully coat it all. Any Italian dressing will be just fine (just use what you have), BUT this is my FAVORITE dressing to use on this salad! No… I am not sponsored by Olive Garden – I just really like their creamy Italian dressing paired with this salad.

Let The Salad Chill For BEST Flavor!

Cover and refrigerate the salad for at least an hour (for best flavor!). Right before serving, taste, and add additional salad dressing if necessary (the dressing will absorb into the pasta while refrigerating). That’s it. Serve it up, and ENJOY the great flavors in this delicious pasta salad.

Have a great day! Make the most of every opportunity to be a blessing to someone that crosses your path today. Life is short, friends. Be kind! Thanks for stopping by, and I hope you will come back again soon.

Looking For More PASTA SALAD Recipes?

You can find all of my recipes in the Recipe Index, located at the top of the page. A couple pasta salad recipes you might enjoy are:

Interested In More Recipes?

You Can Also Find Me On Social Media:
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0 from 0 votes

Pasta Salad

Prep Time

15 mins

Cook Time

0 mins

Total Time

15 mins

This quick and easy to make pasta salad with Italian dressing, salami, cheese, broccoli, olives and carrots will become a family favorite!

Category: Salad

Cuisine: American

Keyword: pasta salad

Servings: 8 servings

Calories Per Serving: 309 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1 lb. bag rainbow pasta (or any kind you like, elbow macaroni, bow-tie, etc)
20 slices Salami , thinly sliced and cut into quarters
3 slices Cheddar Cheese (3 med. thick slices), cut into 1" cubes
10 Cherry tomatoes , halved
½ cup Broccoli , cut into tiny pieces (about 1/2 cup)
¼ cup Red Onion , diced
10 Baby carrots , sliced thin
1 small can sliced black olives , drained
1/2 cup chopped red pepper
1 cup Cucumber , peeled, sliced, then quartered
½ cup Italian Dressing (1/3- 1/2 cup)

US Customary - Metric

Instructions

Cook pasta according to package directions. When done, rinse, drain, then set aside.
While pasta is cooking, chop, dice, slice (etc.) all the veggies and cheese, etc. for salad.
Combine cooked and cooled pasta and remaining ingredients in large salad bowl.
Pour 1/3 to 1/2 cup salad dressing over salad. Toss well, to combine. If it needs a bit more salad dressing, add it! The salad dressing will absorb a bit into the salad as it refrigerates. If necessary, add just a bit more dressing right before serving!
Cover and refrigerate for about an hour before serving, to give all the flavors a chance to mingle!
Serve, and enjoy!

Recipe Notes

The quantity of chopped veggies and cheese used in this recipe is approximate. Change quantities up and/or add other ingredients as you prefer! You really can't hurt this salad. Trust me!

Nutrition Facts

Pasta Salad

Amount Per Serving (1 g)

Calories 309 Calories from Fat 72

% Daily Value*

Fat 8g12%

Saturated Fat 3g19%

Cholesterol 19mg6%

Sodium 322mg14%

Potassium 295mg8%

Carbohydrates 45g15%

Fiber 2g8%

Sugar 3g3%

Protein 12g24%

Vitamin A 2240IU45%

Vitamin C 17.6mg21%

Calcium 99mg10%

Iron 1.3mg7%

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

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17
Aug
2016

Ham, Egg & Cheese Bagel Breakfast Sandwich

categories: Bagels, Breakfast, Sandwiches

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You’ll love this hearty, delicious and filling bagel breakfast sandwich, with egg, ham and cheese, which can be ready in under 10 minutes!
I stared and stared at a bagel calling to me this morning from it’s shelf in our pantry. It looked so forlorn just sitting there, so I decided to turn it into something beautiful. I “morphed” it into a delicious Ham, Egg & Cheese Bagel Breakfast Sandwich (try saying that in one mouthful)!

Being the nice wife that I am (*cough, cough), I asked my husband if he wanted to have one also, since there were actually 2 bagels left in the bag. Of course he said yes (he hardly ever turns down food), so off into the kitchen I went to play… I mean cook us breakfast! Guess what? It tasted fantastic!

Less than 10 minutes later, we were chowing down on these hearty breakfast sandwiches… delicious and filling! And truthfully, they were so easy to make! Here’s how to make them:

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

How To Make This Bagel Breakfast Sandwich

Split a bagel in half. Lightly butter both sides. Place on wire rack under oven broiler (about 5-6 inches away from heating element) and broil, only until they are light golden brown.

Once you take them out, place sliced cheddar cheese on one half of the bagel (while bagel is still hot). Put on enough thin slices of cheese to cover.

Fry The Eggs

In a skillet, fry one egg (per sandwich) however you like them cooked (over medium, over easy or hard). Salt and pepper egg, to taste.

When egg is done, place it on top of the cheese half. Place a thin slice of deli ham onto the other half, folding the ham to make it cover bagel.

Broil The Bagel Breakfast Sandwich

Place the bagel halves back into the oven under the broiler (about 5-6 inches away from broiler). Re-heat only until cheese begins to melt, and the bagel breakfast sandwich is re-heated.

Remove bagel halves from oven. Place the half bagel with the ham on top of the other half. Ta-Da! Your breakfast sandwich is now ready to devour!

I cut mine in half, just so I could show you the inside of the bagel breakfast sandwich in all of it’s glorious “bagely-eggy-cheesy-hammy” goodness!

This bagel breakfast sandwich was so good… don’t think I will be eating lunch, because it was pretty filling! Hope you’ll consider making these for your family. My hunch is that these would be great made up, then frozen (wrapped very tightly). It would be fantastic to have some of these breakfast sandwiches around for a quick re-heating in a microwave on a busy morning!

Have a fantastic day! Try to find time (in this crazy, busy day) to stop pedaling for just a minute and recharge your soul (and body!). I am always glad for those stolen moments of rest. Take care, and may God bless you and yours.

Looking For More BREAKFAST 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 delicious breakfast recipes you might enjoy, including:

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Recipe Source: My hungry brain.

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Ham, Egg & Cheese Bagel Breakfast Sandwich

Prep Time

7 mins

Cook Time

0 mins

Total Time

7 mins

You'll love this hearty, delicious and filling bagel breakfast sandwich, with egg, ham and cheese, which can be ready in under 10 minutes!

Category: Breakfast Sandwich

Cuisine: American

Keyword: bagel breakfast sandwich

Servings: 1 sandwich

Calories Per Serving: 568 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1 bagel (I used an "Everything" bagel)
1 teaspoon Butter (enough to spread on bagel for broiling)
1 slice Cheddar cheese slices (cut into enough pieces to cover bagel)
1 slice deli ham (thin slice)
1 egg , fried the way you like it!
1 pinch Salt and pepper , to taste (for egg)

US Customary - Metric

Instructions

Slice bagel in half. Lightly butter bagel. Place bagel halves (on a rack) under oven broiler until golden brown. Remove.
Place cheddar cheese on top of one half of the bagel (enough to cover). Fold slice of ham and place on other half of bagel, to cover.
Fry one egg (however your like it). Salt and pepper egg to taste. Remove from skillet and place on top of cheddar cheese.
Place both halves back under oven broiler again to heat it all back up and slightly melt the cheese. Remove from oven, put the two halves together... and enjoy!

Nutrition Facts

Ham, Egg & Cheese Bagel Breakfast Sandwich

Amount Per Serving (1 sandwich)

Calories 568 Calories from Fat 207

% Daily Value*

Fat 23g35%

Saturated Fat 11g69%

Cholesterol 221mg74%

Sodium 1203mg52%

Potassium 246mg7%

Carbohydrates 56g19%

Fiber 2g8%

Protein 29g58%

Vitamin A 645IU13%

Calcium 245mg25%

Iron 2.6mg14%

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

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15
Aug
2016

Peach Coulis

categories: Sauces and Dressings

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Peach coulis (Koo-LEE) is an easy to prepare fruit sauce that can be used as a decorative garnish and flavor enhancer for many desserts!
If you’re looking to enhance a peach dessert this summer, why not make a simple Peach Coulis (Koo-Lee) to decorate the plate OR the dessert, and make it even MORE beautiful?

A coulis is simply a slightly thickened, puréed and sweetened fruit sauce that is an easy way to bring more fruit flavor to a dessert. It can also be used to make the dessert LOOK GOOD (like they do in restaurants!) If that sounds good, be sure to check out my recipe for Raspberry Coulis! Decorating with a raspberry or peach coulis gives your dessert the “wow” factor, and is so easy to make.

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

How To Make Peach Coulis

Place fresh peeled and sliced peaches, granulated sugar, cinnamon and water in a medium skillet or saucepan. Bring this mixture to a boil.

Continue to cook until the sugar is completely dissolved (about 5-6 minutes) and peaches have significantly softened and begun to break down.

Put the peach coulis mixture into a blender, and mix until smooth.

Strain The Peach Coulis

Once blended, place a mesh colander over a bowl, then pour blended liquid into strainer.

Push the peach coulis through the strainer (any leftover chunks or pieces of peach will remain in the strainer). I like to use a wooden spoon to press down the sauce into the mesh strainer.

Don’t forget to scrape down the underside of the mesh strainer for more sauce! Once all the liquid has been strained through strainer, what is left in the bowl underneath is the coulis. It will be a slightly thick peach sauce that tastes amazing!

Decorating With Peach Coulis

I like to pour the coulis into a plastic decorating bottle with a cap on it (fairly inexpensive – I got a set of plastic bottles at Michael’s craft store). The squeeze bottles make it easier to decoratively drizzle the sauce over the dessert.

*You can also put the peach coulis into a zip-loc bag, snip off a tiny corner of the bag, and squeeze sauce out that way). The sauce is ready to be used right away, or can be refrigerated until ready to use (coulis will keep for several days in the refrigerator).

You can use peach coulis whenever you serve cake, pie, ice cream, or any kind of peach dessert (or in this case my Peach Shortbread Tart, shown below). Decoratively drizzle the Peach Coulis onto the plate and/or dessert and jazz it up a little bit! The sauce would also taste great as an ice cream or pancake topping!

Hope you have a fantastic day! May you feel loved, encouraged, and supported as you go about your work today, whether it be in a professional setting or working in your home. Thanks for stopping by. Be sure to check out ALL of my recipes in the Recipe Index, located at the top of the page.

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Recipe Adapted From: http://www.marthastewart.com/338850/raspberry-coulis

0 from 0 votes

Peach Coulis

Prep Time

10 mins

Cook Time

0 mins

Total Time

10 mins

Peach coulis (Koo-LEE) is an easy to prepare fruit sauce that can be used as a decorative garnish and flavor enhancer for many desserts!

Category: Entree

Cuisine: American

Keyword: peach coulis

Servings: 8 (total of 2 cups, 1/2 c. per serving)

Calories Per Serving: 63 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

2 cups peeled , thinly sliced fresh peaches
1/2 cup granulated sugar
1/2 teaspoon cinnamon
1/2 cup water

US Customary - Metric

Instructions

Put the peach slices, sugar, cinnamon and water into a skillet or saucepan. Bring mixture to a boil on Medium-High heat. Once it boils, reduce heat to Medium-Low, and continue cooking for about 5-6 minutes, until all sugar is dissolved and peaches have softened considerably and begun to break down. Remove pan from heat and let cool slightly.
Place cooled mixture in blender and blend until smooth. Place a mesh strainer/colander (fine mesh) over a bowl. Pour blended fruit purée into strainer. Use a spoon or spatula to push the mixture down into the strainer. Continue pushing liquid through strainer (remember to scrape down the underside of strainer for additional sauce!), until all liquid has been pushed through. You might have a few solids left in strainer. Discard these.
The sauce will be in the bowl below the strainer. Place sauce (coulis) into a covered decorator bottle with a cap or another covered container. The sauce is ready to use once completely cool. Coulis will last for several days when stored in refrigerator. Drizzle over desserts, and enjoy!

Recipe Notes

No plastic decorator squeeze bottle? No problem! Another way to decoratively drizzle coulis is to place it into a zip-loc bag. When ready to use, use scissors and snip a tiny bit of the bottom corner of the bag off, then squeeze coulis out THAT WAY!

Nutrition Facts

Peach Coulis

Amount Per Serving (1 (1/4 cup))

Calories 63

% Daily Value*

Potassium 73mg2%

Carbohydrates 16g5%

Sugar 15g17%

Vitamin A 125IU3%

Vitamin C 2.6mg3%

Calcium 2mg0%

Iron 0.1mg1%

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

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12
Aug
2016

Pork Chops Olé

categories: Main Dishes, Mexican / Southwestern, Pork

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Pork Chops Olé is a flavor-filled “all in one pan” Southwest inspired meal (pork chops, rice and sauce). Very easy to prep, then put dish in oven to bake!If you enjoy pork chops, easy to prepare dinners, and Southwestern flavors, then this recipe for Pork Chops Olé might be just the recipe you’re looking for!

I was on the phone with my sister a couple days ago, and I told her I had some pork chops laid out for dinner, but hadn’t decided on HOW to cook them yet. She told me about a recipe she had made previously, and it sounded promising. I got off the phone, tweaked the recipe just a tiny bit, and a couple hours later we were eating it for dinner… and it was GOOD!

Here’s how I made it (NOTE: the recipe, as written serves 6 – I made everything exactly the same as written in the recipe, but only used 3 pork chops for my hubby and I):

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

Prepare The Pork Chops

Season the boneless pork chops with a sprinkling of salt, pepper, chili powder, cumin, and garlic powder.

Heat the oil on medium high until hot. Carefully place pork chops into hot oil. Do not move them once they hit the pan.

After 2-3 minutes (when they have a good “sear” on the bottom), flip them over and cook the other side for 2-3 minutes until golden brown. Brown on all sides, as well (I stand them up using tongs, to get nice brown color on the sides).

Into The Baking Dish They Go…

Spray a 9×13 casserole dish with non-stick spray. Add uncooked rice, can of diced tomatoes (including juice), water, diced green peppers, and a packet of taco seasoning to the dish. Stir to combine. Place seared pork chops on top of the rice/tomato mixture.

Garnish the top of each piece of pork chops olé with thin strips of green bell pepper.

Bake The Pork Chops Olé

Cover the dish with aluminum foil, and bake for 90 minutes in a preheated 350 degree oven. At the end of 90 minutes (when your kitchen smells amazing!), carefully remove the pork chops olé from oven.

Remove foil (and discard), then top each piece of pork with grated Cheddar cheese. Put the dish back into the oven (uncovered) for a couple more minutes, until cheese has melted.

When cheese has fully melted, remove dish from oven. Use a spatula and place a serving of pork (and the Spanish rice it is sitting on) onto individual serving plates.

Ready To EAT!

Serve immediately while hot, and enjoy! The pork chops and rice have a wonderful Southwestern flavor. Pork Chops Olé is ready to be gobbled up! I served it with some sautéed yellow and green zucchini we grew in our garden!

Hope you will give this recipe a try! Once you brown the pork chops, the rest of the meal is cooked in one dish, all together! It couldn’t be easier! The rice cooks under the pork chops olé, and comes out light, fluffy, and full of flavor! OLÉ! Can’t beat that! Have a fantastic day, friends.

Looking For More PORK CHOP Recipes?

You can find ALL my recipes in the Recipe Index, located at the top of the page. I have lots of great recipes using pork chops, including:

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You Can Also Find Me On Social Media:
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Recipe Source: My sister, Joni.

0 from 0 votes

Pork Chops Olé

Prep Time

10 mins

Cook Time

1 hr 30 mins

Total Time

1 hr 40 mins

Pork Chops Olé is a flavor-filled "all in one pan" Southwest inspired meal (pork chops, rice and sauce). Very easy to prep, then put dish in oven to bake!

Category: Entree

Cuisine: Southwestern

Keyword: pork chops ole

Servings: 6 servings

Calories Per Serving: 457 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

6 pork chops , about 1½" thick (I used boneless, but bone-in would work, too!)
Salt , pepper, garlic powder, chili powder & cumin (to season chops)
2 Tablespoons vegetable oil
1 cup uncooked rice
1¾ cups water
1 can (14.5 ounces) diced tomatoes (use entire can, plus juice)
1 envelope taco seasoning
1/3 cup chopped green peppers (goes in with rice)
3-4 thin slices green pepper per pork chop (as garnish for pork chops)
1 small handful grated cheddar cheese for each pork chop

US Customary - Metric

Instructions

Preheat oven to 350 degrees. Lightly season pork chops with salt, pepper, garlic powder, chili powder and cumin.
Heat oil in large skillet. Once oil is hot, lightly brown pork chops on all sides (2-3 minutes per side).
Spray a 13x9 inch baking dish with non-stick spray. Add the UNCOOKED rice, water, diced tomatoes (including juice), chopped green peppers, and envelope of taco seasoning.Stir to combine.
Place the browned pork chops on top of the rice/sauce mixture. Garnish each pork chop with several thin slices of green pepper.
Cover dish with aluminum foil and bake at 350 degrees for 1½ hours. When done, remove dish from oven. Remove foil. Cover each pork chop with a handful of grated cheddar cheese. Place dish back into oven, (uncovered). Let cook for a couple minutes, until cheese has completely melted.
Remove dish from oven, and serve. I found it easiest to use a spatula and remove rice and pork chops at the same time. Enjoy!

Recipe Notes

Prep time is very fast... then it bakes for 90 minutes, so this is very simple to prepare. Find a quiet spot to put your feet up... and enjoy the wonderful aromas coming out of your kitchen as it bakes!

Nutrition Facts

Pork Chops Olé

Amount Per Serving (1 chop and rice)

Calories 457 Calories from Fat 135

% Daily Value*

Fat 15g23%

Saturated Fat 7g44%

Cholesterol 92mg31%

Sodium 279mg12%

Potassium 1042mg30%

Carbohydrates 41g14%

Fiber 5g21%

Sugar 8g9%

Protein 37g74%

Vitamin A 1370IU27%

Vitamin C 229.8mg279%

Calcium 124mg12%

Iron 2.3mg13%

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

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10
Aug
2016

Southern Bacon Gravy (For Biscuits)

categories: Breakfast, Sauces and Dressings

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Make thick, creamy Southern BACON Gravy for biscuits- from scratch! Easy to make, and tastes absolutely DELICIOUS!
I grew up loving biscuits and gravy! It was always a big treat when my Mom (a Texas girl) made us Southern Bacon Gravy For Biscuits. Can there be anything better than fresh, fluffy biscuits smothered in a thick gravy made with BACON? Now I will concede that biscuits and gravy will probably not help you get that girlish figure you’ve always wanted, but sometimes you simply want a hearty breakfast that fills you up!

I’ve made biscuits and gravy so many times over the course of my almost 40 year marriage I can’t even count them. My hubby LOVES it when I make biscuits and gravy for breakfast (must be HIS Southern heritage, too)!

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

SO HOW DO I MAKE SOUTHERN BACON GRAVY?

Well- I’m glad you asked. Here’s how I make ’em: First cook the bacon until it is crispy.

Once the bacon is done, remove it from pan to a paper towel, to drain off any remaining grease. When the bacon is cool enough to handle, crumble it into small pieces.

Do not wipe out the skillet you cooked the bacon in. Discard MOST of the bacon grease (I save mine in a jar in the freezer), BUT KEEP ABOUT 2 TABLESPOONS IN THE SKILLET (My Mom calls this Liquid Gold – ha ha). See all those little bitty bacon bits on the bottom of the skillet? Those, plus the bacon grease will incorporate LOTS of flavor into your gravy!

Mixing the Gravy

In a bowl or measuring cup, whisk together milk, flour, pepper and salt, until lump free.

Put the bacon crumbles and the milk/flour mixture into the skillet. Heat on medium, stirring constantly, until it comes to a boil. Reduce heat a bit, continuing to stir while the mixture thickens. Absolutely give it a taste, to check for seasoning. I always add a lot of pepper, and usually more salt to get it to taste just right!

Once the gravy has thickened, add a Tablespoon (or two!) of cold butter. Stir until butter is melted and incorporated into gravy.

It’s a fairly thick gravy. See how it coats the spoon when done?

Time To Eat Some Southern Bacon Gravy For Biscuits!

Once bacon gravy is heated through, seasoned to taste, etc. get your warm biscuits ready! Split them in half and place them on a plate. I used my recipe for homemade Southern Buttermilk Biscuits here. They’re nice and tall, but any store bought biscuits will do just fine!

Spoon the hot bacon gravy over each biscuit half. Smother them good!

That’s IT! Grab a fork, and dive on in! Biscuits n’ Gravy may not be so good for your HIPS, but, mercy… they sure taste good on the LIPS! (Go take a long walk after breakfast… it’s all about balance, right?). I really think you’re gonna LOVE this gravy! Bacon really DOES make everything BETTER!

The gravy can be refrigerated if you have leftovers. Cover it well, and it will keep for a couple days. Reheat (you might need to add a touch of milk), stir it well, and it will be ready to eat again!

I see biscuits and gravy on the menu at lots of restaurants that serve breakfast, but honestly, I’d rather have my homemade version. It’s DELICIOUS (and inexpensive too!). Have a great day, and give this bacon gravy a try on your favorite biscuit. I think you will LOVE it! Don’t forget to check out ALL of my recipes in the Recipe Index, located at the top of the page.

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Recipe Source: My Mom

5 from 5 votes

Southern Bacon Gravy (For Biscuits)

Prep Time

10 mins

Cook Time

6 mins

Total Time

16 mins

Make this thick, delicious Southern Bacon Gravy to pour over hot biscuits. Biscuits and Gravy... yum!

Category: Breakfast

Cuisine: American

Keyword: bacon gravy

Servings: 8 servings (2 cups total)

Calories Per Serving: 113 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For gravy:

2 cups milk
2 Tablespoons flour
1/2 teaspoon ground black pepper
3/4 teaspoon salt
6 pieces bacon , cooked until crisp (RESERVE 2 Tablespoons bacon grease in skillet)
1-2 Tablespoons cold butter
8 warm biscuits (pre-cooked, or bake them while cooking bacon)

US Customary - Metric

Instructions

Cook bacon in large skillet until crispy. Remove cooked bacon to paper towels to absorb grease. When cool, crumble bacon into small pieces. Set aside.
Do NOT clean skillet. Leave 2 Tablespoons bacon grease in skillet. Discard the rest.
In separate bowl or container, whisk together milk, flour, salt and pepper, until lump-free. Pour the milk/flour mixture into skillet with remaining bacon grease. Add crumbled bacon pieces. Heat mixture on medium (whisking/stirring constantly) until it comes to a boil; reduce heat a bit, and continue cooking and stirring, until gravy has thickened (5-6 minutes). Give it a taste test.
Add additional salt and pepper, to taste (I ALWAYS add more). Once gravy has thickened, add 1-2 Tablespoons cold butter. Stir until butter is melted, incorporated into gravy, and mixture is heated through.
Slice warm biscuits in half horizontally. Place biscuit halves onto serving plate. Spoon hot gravy over each half. Serve and enjoy!

Recipe Notes

In the words of my Mom... "you can't have enough pepper in this gravy!". Don't be afraid to season this gravy well! Taste, taste, taste, and add salt and pepper until it tastes exactly the way you want it to. *Caloric calculation is for gravy only.

Nutrition Facts

Southern Bacon Gravy (For Biscuits)

Amount Per Serving (1 serving (1/4 cup))

Calories 113 Calories from Fat 72

% Daily Value*

Fat 8g12%

Saturated Fat 3g19%

Cholesterol 17mg6%

Sodium 365mg16%

Potassium 121mg3%

Carbohydrates 4g1%

Sugar 3g3%

Protein 4g8%

Vitamin A 160IU3%

Calcium 74mg7%

Iron 0.2mg1%

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

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08
Aug
2016

Summer Fruit Medley Green Salad

categories: From Our Veggie Garden, Salads

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Mixed greens, strawberries, peaches, blueberries, feta, red onion and pecans combine to create a delicious, colorful, summer fruit medley green salad!
I love salads during the HOT Summertime! They are light, cold, and taste yummy when it is too hot outside to want a heavy dinner. A few nights ago I made this delicious Summer Fruit Medley Green Salad. It was soooo good, I’m making it again tonight!

Summer and fresh picked fruit just really seem to go together! Juicy sweet fruits, like blueberries, strawberries, and fresh peaches taste absolutely amazing when you pair them up in a savory salad.

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

Fresh Fruit Makes This Fruit Medley Green Salad The Best!

The day I made this salad the first time, I had just picked fresh peaches at a local U-Pick Farm. I also had fresh blueberries, strawberries and mixed greens right in my little backyard raised bed garden! They were nice and RIPE! How could I NOT use them in something yummy?!!!

The fruit medley green salad came together in a FLASH! In about 10 minutes, I had all the ingredients in a serving bowl. It sure looks pretty with colorful fresh fruit, feta cheese, red onions, Romaine lettuce, mesculin greens, and pecan pieces in it!

Add Salad Dressing And Serve

To dress the salad I made a super quick balsamic vinegar and olive oil dressing (that took all of about 30 seconds to mix together), drizzled it over the salad, and BOOM! Love at first bite! I served the summer fruit medley green salad with slices of rotisserie chicken on the side.

The sweetness of the fresh ripe fruit, paired with the slight saltiness of feta cheese, and the crunch of the crisp lettuce and pecans makes ONE GREAT TASTING SALAD!

Sure hope you will consider making this quick, easy, and scrumptious fruit medley green salad, especially now, when summer fruits are at their peak of delicious-ness! Gotta go now and get our dinner ready. We’re having salmon, with this salad on the side tonight! YUM! Have a great day!

Looking For More SALAD Recipes?

You can find all of my recipes in the Recipe Index, located at the top of the page. I have quite a few salad recipes for you to enjoy, including:

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0 from 0 votes

Summer Fruit Medley Green Salad

Prep Time

10 mins

Cook Time

0 mins

Total Time

10 mins

Mixed greens, strawberries, peaches, blueberries, feta, red onion and pecans combine to create a delicious, colorful, summer fruit medley green salad!

Category: Salad

Cuisine: American

Keyword: fruit medley green salad

Servings: 4 servings

Calories Per Serving: 87 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1 small head Romaine lettuce , chilled and chopped
2 cups mixed salad greens (Spring greens or mesculin, chilled and chopped)
1 fresh peach (peeled, pitted, and sliced thin)
5-6 fresh strawberries (sliced thin)
1/2 cup fresh blueberries
1/3 cup crumbled feta cheese
1/4 cup red onion (thinly sliced)
8-10 pecans or walnuts (broken into pieces)
Optional Dressing: (but it goes perfectly with sweetness of fruit/saltiness of feta!)
2 parts dark balsamic vinegar to 1 part olive oil (can make as much or as little as desired)

US Customary - Metric

Instructions

Place cold chopped mixed greens in large salad bowl.
Add peach slices, strawberry slices, blueberries, and crumbled feta cheese. Top with red onion slices and broken pecan (or walnut) pieces.
In a separate bowl, mix the olive oil and balsamic vinegar together with a fork until fully emulsified/combined. Drizzle dressing over salad..
Serve chilled, and enjoy!

Recipe Notes

NOTE: Caloric calculation does not include the optional oil/vinegar dressing.
If by any chance you happen to have a Peach-Cinnamon balsamic vinegar hanging around your kitchen... by all means, use it in the salad dressing!!!

Nutrition Facts

Summer Fruit Medley Green Salad

Amount Per Serving (1 serving)

Calories 87 Calories from Fat 36

% Daily Value*

Fat 4g6%

Saturated Fat 2g13%

Cholesterol 11mg4%

Sodium 145mg6%

Potassium 171mg5%

Carbohydrates 9g3%

Fiber 1g4%

Sugar 6g7%

Protein 2g4%

Vitamin A 1010IU20%

Vitamin C 18mg22%

Calcium 64mg6%

Iron 0.6mg3%

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

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05
Aug
2016

Southern Buttermilk Biscuits

categories: Breads, Breakfast

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You will LOVE eating these delicious classic Southern buttermilk biscuits for breakfast… big and tall, big and soft, and big in flavor!
I love a good biscuit, especially if it’s Southern Buttermilk Biscuits! I grew up eating homemade biscuits because my Texas born and raised Mom made them perfectly! We ate our biscuits with jam OR smothered with thick gravy (made with bacon, NOT sausage!).

To me, a good biscuit has to be tall and fluffy! There’s something majestic about a good rise on one… a far cry from the “hockey puck like” ones I’ve had (and made, unfortunately) before. Well this is a great recipe for making tall, homemade, fluffy buttermilk biscuits. They are easy to make, with a couple helpful “tips”.

SCROLL DOWN FOR A PRINTABLE RECIPE CARD AT THE BOTTOM OF THE PAGE

A Couple Of TIPS:

Tip #1 is to put the butter you are going to use in the freezer for about 20 minutes before using it in this recipe. (It keeps the butter from melting in the dough… little flecks of butter will remain intact, and be, oh so delightful).

Tip #2 is to not pat the dough down too thin. You want to cut the biscuits with the dough about 1-1½ inches thick. Trust me on this! So here’s HOW you make these:

How To Make Southern Buttermilk Biscuits

First (while butter is freezing), sift together flour, sugar, baking powder, baking soda and salt.

I used a cheese grater to grate the frozen butter. It’s easy when butter is frozen! Add the butter to the dry ingredients.

Use a pastry cutter and cut the butter shreds in with the dry ingredients until mixture becomes small coarse crumbs. (If you want, you can use a food processor to mix the dry ingredients and butter… pulse until it becomes small crumbs).

Make a deep well in the mixture. Add cold buttermilk, then stir the mixture together until fully combined. The dough will be a bit sticky… don’t worry about it!

Cutting The Biscuits

Turn the dough out onto a flour covered work surface. Put a little flour on your hands (to help prevent sticking), and shape the dough into a rectangle.

Once dough is a rectangle shape, fold the dough over onto itself 6 times. I folded one end over to touch the other, then rotated dough a quarter turn and did it again, etc. until I had “turned” the dough over on itself 6 times (this helps to create “layers”).

You should end up with a tall square. Use your hands to flatten down the dough until the dough is about 1-1½ inches thick. You can use a 2½ inch biscuit cutter OR use a clean half-pint canning jar (like I did – same size!). Cut out biscuits. Try not to twist the edges of the dough when you cut.

If you have leftover scraps, you can put them together and cut out more biscuits, but don’t combine the dough more than a couple times! I was able to get 12 biscuits out of the dough.

Time To Bake These Southern Buttermilk Biscuits

Carefully place the biscuit dough rounds onto a parchment paper lined baking sheet. Put the biscuits close together (just so they are ALMOST touching). Bake biscuits in a preheated 450 degree oven for 12-15 minutes, or until golden brown on top.

Brush melted butter over the tops of the biscuits when done. You can also take the biscuits out a minute or two before they are done, brush the melted butter on the tops, then put it back into oven for a couple more minutes. I’ve done it BOTH ways!

Ready To Eat!

The finished biscuits should come out of the oven, with some nice height and soft layers!

These buttermilk biscuits taste fantastic topped with butter and some jam (this is with some of my homemade raspberry jam!). Delicious!

They are also fantastic smothered in thick, homemade gravy. Here’s my recipe for Southern Bacon Gravy (for biscuits). Lip-smackin’ GOOD!

However you enjoy eating homemade biscuits (with jam, gravy or plain), I really think you will LOVE these delicious buttery buttermilk biscuits!

If you really enjoy biscuits for breakfast, be sure to check out this one for Vanilla Glazed Blueberry Biscuits! They’re so good!

Have a great day! I am grateful my husband and I were recently able to visit Victoria, BC for a weekend getaway (for my birthday).

It was good to have an adventure together, see new sights, enjoy great food, each other’s company, etc., but it was sure good to come back to our home sweet home in the beautiful Pacific Northwest! For all of those blessings, I am thankful.

Looking For More BREAKFAST Recipes?

You can find ALL my recipes in the Recipe Index, located at the top of the page. I have a wonderful variety of breakfast recipes to check out, including:

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Recipe Source: http://www.thechunkychef.com/buttermilk-biscuits-and-sausage-gravy/

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4.86 from 7 votes

Southern Buttermilk Biscuits

Prep Time

15 mins

Cook Time

12 mins

Total Time

27 mins

You will LOVE eating these delicious classic Southern buttermilk biscuits for breakfast... big and tall, big and soft, and big on flavor!

Category: Bread, Breakfast

Cuisine: American

Keyword: southern buttermilk biscuits

Servings: 12 biscuits

Calories Per Serving: 159 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

6 Tablespoons butter (frozen-put in freezer 15-20 minutes before using)
2 cups all purpose flour
1 Tablespoon granulated sugar
1 Tablespoon baking powder
1/4 teaspoon baking soda
1 teaspoon salt
1 cup buttermilk (cold)
2 Tablespoons melted butter (for brushing on tops of baked biscuits)

US Customary - Metric

Instructions

Put butter into freezer for about 20 minutes before beginning! Preheat oven to 450 degrees.
Sift together flour, sugar, baking powder, baking soda, and salt in a large bowl. Grate frozen butter into the bowl. Using a pastry blender (or two forks), cut the butter into the dry ingredients until the mixture becomes coarse crumbs (with butter about the size of small peas).
Create a "well" in the middle of the crumbs. Add buttermilk. Mix the ingredients together until combined, and you have a slightly sticky soft dough.
Turn the dough out onto a floured work surface. Flour your hands and shape dough into a rectangle. Gently fold the dough onto itself 6 times. End to end, rotating between folds. Once done, you should have a rather tall square piece of dough. Pat this down until dough is between 1 and 1½ inches thick.
Cut biscuits out of dough (using a 2½ inch biscuit cutter OR you can use a half pint canning jar (like I did). Try not to twist the dough as you make the cuts. If you have leftover dough, you can combine them and cut some more biscuits (but only do this once or twice or the dough will flatten).
Place cut biscuit dough onto parchment paper-lined baking sheet. Place them very close together, so that they are ALMOST touching.
Bake biscuits in preheated 450 degree oven for 12-15 minutes, or until they are golden brown on top.
Brush the finished biscuits with melted butter right when you take them out of oven OR take them out right before they are finished, brush them with melted butter and pop them back in oven for last couple minutes. (I've done BOTH).
Serve, and ENJOY!

Recipe Notes

* When freezing butter... I cut the amount needed, froze the cube, then grated it while frozen. You can also cut the butter into small chunks, put the pieces on a plate, then freeze. You can mix the dry ingredients and frozen butter in a food processor, then transfer to a bowl, but I found it just as easy (and less cleanup) to do it all in a bowl, from start to finish!

Nutrition Facts

Southern Buttermilk Biscuits

Amount Per Serving (1 biscuit)

Calories 159 Calories from Fat 72

% Daily Value*

Fat 8g12%

Saturated Fat 5g31%

Cholesterol 22mg7%

Sodium 305mg13%

Potassium 150mg4%

Carbohydrates 18g6%

Sugar 2g2%

Protein 2g4%

Vitamin A 265IU5%

Calcium 71mg7%

Iron 1mg6%

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

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You Can Also Find Me On Social Media:
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You Can Also Find Me On Social Media:
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