The Grateful Girl Cooks!

04
May
2016

Shrimp, Quinoa & Veggie Bowl

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Make a delicious, filling shrimp quinoa veggie bowl, an all-in-one meal with cajun seasoned shrimp, fluffy quinoa, Swiss chard, onions, and colorful bell peppers.
Looking for a healthy, yummy, complete meal? How about this Shrimp, Quinoa & Veggie Bowl? Easy to prepare, and delicious… you’ll be eating a nutritious dinner in no time at all!

This really is a healthy all-in-one meal… pan seared shrimp and seasoning, super-food quinoa, and a few healthy (and colorful) veggies round off this easy dish. I simply put together a few ingredients I love, to create this one bowl meal.

If you can juggle cooking quinoa, and sautéing veggies and shrimp all at the same time, this dish will be ready in about 15-17 minutes… yay for multi-tasking! If not, no biggie- it will just take a few minutes longer to prepare. Here’s how you make it:

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

Cook The Quinoa

First, rinse quinoa and drain, then cook according to package instructions. (Optional- If you wish to add a bit more flavor to the quinoa, add a large chicken bouillon cube to the water before cooking- I did this!)

This is what the quinoa looks like, when done.

Cook The Veggies

While the quinoa is cooking, cook the veggies. Heat 1 teaspoon olive oil in a skillet. Sauté the onion, Swiss chard STEMS (set the chopped leaves aside), and bell peppers (I used red, orange, and green for color) for 2-3 minutes.

Add the chopped Swiss chard leaves and cook for an additional minute. The reason to cook the Swiss chard stems and bell peppers first is to give them additional cooking time necessary to soften them before adding the chopped leaves (which wilt and cook quickly!).

Add sautéed veggies to the cooked quinoa; keep warm.

Pan-Sear The Shrimp

While the quinoa was cooking, I also cooked the shrimp. In a medium bowl, combine the shelled, cleaned and de-veined shrimp. Sprinkle with Cajun seasoning and a bit of dried parsley. Mix, to cover the shrimp with spices. Here they are before parsley was added.

Heat 1 teaspoon olive oil in a skillet. Sauté the shrimp on medium heat for 2-3 minutes per side, or until pink and cooked through.

Time To Make The Shrimp Quinoa Veggie Bowl!

Mix the veggies and quinoa together. Reheat in microwave, if necessary. Place hot mixture into individual serving bowls.

Top the quinoa/veggie mixture with several of the pan-seared shrimp. Serve the shrimp quinoa veggie bowl while hot, and enjoy this healthy and filling meal!

Hope you enjoy this shrimp quinoa veggie bowl. The recipe, as written, makes 2-3 main course servings, but can be easily doubled. If you can multi-task like a champ, you can cook the veggies and shrimp while the quinoa is cooking, so you can easily assemble the finished bowl all at once!

If you don’t want to use Swiss chard, then substituting fresh spinach or cooked/chopped broccoli would be another option. You really can’t hurt this dish… just get creative in your kitchen, and make it your OWN!

Looking For More SHRIMP Recipes?

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

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0 from 0 votes

Shrimp, Quinoa & Veggie Bowl

Prep Time

5 mins

Cook Time

15 mins

Total Time

20 mins

Make a delicious, filling shrimp quinoa veggie bowl, an all-in-one meal with cajun seasoned shrimp, fluffy quinoa, Swiss chard, onions, and peppers.

Category: Entree

Cuisine: American

Keyword: shrimp quinoa veggie bowl

Servings: 3 servings

Calories Per Serving: 230 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For quinoa:

1/2 cup quinoa , rinsed
1 cup water
1 large chicken bouillon cube (optional, but helps to add flavor to quinoa)

For veggies:

1 teaspoon olive oil
3/4 cup bell peppers , chopped (I used red, orange and green for COLOR!)
1/4 cup chopped onion (brown onion)
2 cups Swiss Chard , separated (chop stems & set aside) (chop leaves & set aside)

For shrimp:

1 teaspoon olive oil
1/2 pound medium shrimp (shelled and de-veined)
1 teaspoon Cajun seasoning
1/2 teaspoon dried parsley flakes

US Customary - Metric

Instructions

Rinse, then drain quinoa. Cook, according to package directions, adding chicken bouillon to the cooking water for flavor, if desired. When done, set aside and keep warm.
Heat 1 teaspoon olive oil in skillet on medium heat. Add chopped onion, Swiss Chard STEMS, and bell peppers. Cook 2-3 minutes until stems have softened. Add chopped Swiss Chard LEAVES, and cook for an additional minute or until leaves have wilted and are cooked through (leaves will cook quickly). Add veggies to quinoa and keep warm.
Sprinkle shrimp with Cajun spice and dried parsley flakes. Toss to coat shrimp with spices. Heat 1 teaspoon olive oil in skillet. When hot, add shrimp. Cook shrimp on medium heat for 2-3 minutes per side, or until pink and fully cooked through.
Mix veggies and quinoa together. Reheat in microwave, if necessary. Place hot quinoa/veggie mixture into individual serving bowls. Top with shrimp. Serve hot... and enjoy!

Nutrition Facts

Shrimp, Quinoa & Veggie Bowl

Amount Per Serving (1 g)

Calories 230 Calories from Fat 45

% Daily Value*

Fat 5g8%

Cholesterol 190mg63%

Sodium 965mg42%

Potassium 424mg12%

Carbohydrates 23g8%

Fiber 3g13%

Sugar 2g2%

Protein 20g40%

Vitamin A 2965IU59%

Vitamin C 58.8mg71%

Calcium 135mg14%

Iron 3.6mg20%

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

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02
May
2016

Skillet Zucchini, Mushrooms And Peppers With Parmesan

categories: Side Dishes, Vegetable Dishes

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Skillet Zucchini is a delicious veggie side dish, with sautéed mushrooms, red bell pepper, and onions, topped with Parmesan cheese to serve.
You know how Moms always say “EAT YOUR VEGETABLES!”? Well… I AM a Mom, and I still have to tell myself this all the time! I’m always looking for new ways to make veggies more appealing! So here’s a quick & tasty side dish for Skillet Zucchini, Mushrooms and Peppers With Parmesan.

Sometimes it’s nice to get out of the “vegetable rut” and cook a new combination of veggies for taste and color of the dish, for a change! Here’s how easy it is to make this side dish:

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

How To Make Skillet Zucchini

Melt 1 teaspoon butter in skillet. Add chopped red onion and sliced mushrooms; sauté on medium heat for 3-4 minutes, until mushrooms have softened, and are cooked through.

Add sliced zucchini and red pepper to the skillet. I kept the mushrooms in the skillet, but moved them to the side while cooking zucchini. Continue cooking and and stirring this skillet zucchini mixture for 4-5 minutes until zucchini is cooked through (but not too soft).

Time For Some Seasoning

Add minced garlic to the veggies, and cook for an additional minute, stirring often. Be careful to NOT let the garlic burn. Season the vegetables with salt, pepper, and oregano to taste.

Serve The Skillet Zucchini

When done, pour the sautéed vegetables into a serving bowl. Finely grate fresh Parmesan cheese over the top of the vegetables while they are still hot, so it melts.

Serve this simple skillet zucchini dish while it is still hot… and enjoy! It’s a nice combination of vegetables, and the colors make it more tempting to want to dig in! I enjoyed creating and eating this vegetable dish, and the recipe can be EASILY doubled.

Sometimes it’s more fun to have a mixture of colorful, tasty veggies than to just have a lump of broccoli on the plate. Amen! Have a GREAT day!

Looking For More VEGGIE Recipes?

You can find all of my vegetable dishes in the Recipe Index, located at the top of the page. I have lots of them, including:

Interested In More Recipes?

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5 from 1 vote

Skillet Zucchini, Mushrooms And Peppers With Parmesan

Prep Time

5 mins

Cook Time

8 mins

Total Time

13 mins

Skillet Zucchini is a delicious veggie side dish, with sautéed mushrooms, red bell pepper, and onions, topped with Parmesan cheese to serve.

Category: Vegetables

Cuisine: American

Keyword: skillet zucchini

Servings: 3 servings

Calories Per Serving: 65 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1 teaspoon butter
1 cup sliced mushrooms
1/4 cup red onions (chopped)
1 large green zucchini (or 2 medium sized), sliced
1/2 cup red bell pepper (sliced or chopped)
1 Tablespoon minced garlic
Salt and Pepper , to taste
1/4 teaspoon dried oregano
Fresh Parmesan cheese (finely grated- amount is your choice!)

US Customary - Metric

Instructions

Melt butter in skillet. Sauté sliced mushrooms and red onion on medium heat for 3-4 minutes.
Move mushrooms to side of skillet; add sliced zucchini and red bell pepper. Cook zucchini, etc. for 4-5 minutes, or until zucchini has softened slightly , but is not "soggy". Add minced garlic to pan. Stir to combine. Cook for additional minute, stirring often. Do not let garlic burn.
Season with salt, pepper and oregano, to taste. Remove mixture to serving dish. Immediately grate fresh Parmesan cheese over the top of the hot veggies. Serve... and enjoy!

Nutrition Facts

Skillet Zucchini, Mushrooms And Peppers With Parmesan

Amount Per Serving (1 g)

Calories 65 Calories from Fat 18

% Daily Value*

Fat 2g3%

Saturated Fat 1g6%

Cholesterol 6mg2%

Sodium 72mg3%

Potassium 364mg10%

Carbohydrates 7g2%

Fiber 1g4%

Sugar 3g3%

Protein 3g6%

Vitamin A 980IU20%

Vitamin C 46.6mg56%

Calcium 56mg6%

Iron 0.6mg3%

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

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29
Apr
2016

Cinnamon Roll Coffee Creamer

categories: Beverages

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Cinnamon Roll Coffee Creamer is a quick and easy, made from scratch recipe for making your own yummy coffee creamer (with the flavor of a great cinnamon roll)!

Have you ever made homemade coffee creamer? I make creamers occasionally (mostly when I want to try a new flavor). I recently made a delicious Cinnamon Roll Coffee Creamer. Yum! It was the perfect addition to make my beloved coffee NOT taste like coffee!

I found this particular recipe on Pinterest and decided to give it a try as I am a HUGE fan of cinnamon rolls. And coffee. Seriously… how could you go wrong mixing the two tastes together… in an easy to prepare coffee creamer?

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

How To Make Cinnamon Roll Coffee Creamer

Combine milk and half and half in a saucepan. Whisk in the brown sugar. Heat this up a little bit on LOW heat, but DO NOT BOIL. Remove from heat.

Add the cinnamon and vanilla extract to the slightly heated milk mixture. Whisk to combine. The cinnamon will incorporate itself better into the creamer when the milk is warm.

Once mixture has cooled slightly, you can add this cinnamon roll coffee creamer to your cup of coffee or store in refrigerator until ready to use.

How Much Creamer Does This Recipe Make?

This recipe makes approximately 2 cups of creamer, which fills a standard size creamer bottle up about half way. If you want to make more, simply double the recipe… easy!

How Do I Store Cinnamon Roll Coffee Creamer?

To store, simply pour the mixture into a covered container. I like using empty, clean creamer bottles when I make homemade coffee creamer. Using a funnel really helps get it into the container! If you peel off the old labels from used creamer bottles, you can see your beautiful homemade cinnamon roll coffee creamer inside!

Cinnamon roll coffee creamer can be stored in refrigerator for 5-6 days once prepared. Be sure to give the bottle a good shake to re-mix ingredients before each use.

Why I Use Half and Half For This Recipe

The original recipe called for heavy cream, and I tried it that way the first time I made this. The next time I ended up replacing the heavy cream with half and half. I did that because the whipping cream thickened over time from shaking the bottle each time before adding it to my coffee. It simply got way too thick over the course of a few days.

Guess what? This cinnamon roll coffee creamer tastes great when made with half and half! Problem solved! That’s how I’ve made it ever since!

Hope you’ll give it a try! Pour yourself a cup of coffee and enjoy this cinnamon roll coffee creamer that you made all by yourself! If you enjoy this creamer, be sure to check out my recipes for Peppermint Mocha Coffee Creamer and Creme Brulee Coffee Creamer. You can find ALL of my recipes in the Recipe Index, located at the top of the page.

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Recipe Adapted From: http://www.crunchycreamysweet.com/homemade-cinnamon-rolls-coffee-creamer-recipe-card/

5 from 4 votes

Cinnamon Roll Coffee Creamer

Prep Time

5 mins

Cook Time

4 mins

Total Time

9 mins

Quick and easy recipe for making you own coffee creamer with the flavor of a great cinnamon roll!

Category: Beverage

Cuisine: American

Keyword: cinnamon roll coffee creamer

Servings: 32 (2 cups total)

Calories Per Serving: 21 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1 cup milk
1 cup Half and Half
2 ½ teaspoons ground cinnamon
2 teaspoons vanilla extract (use pure vanilla extract for the best taste!)
4 Tablespoons packed brown sugar (light or dark-I used dark)

US Customary - Metric

Instructions

Pour the milk and half and half into a medium sized pan; add the brown sugar. Whisk to combine ingredients. Warm up the milk mixture on low, but do NOT let it come to a boil. When milk mixture is heated through, but NOT boiling, remove pan from heat.
Add cinnamon and vanilla extract; whisk these into the milk mixture until fully integrated. Let creamer cool to room temperature, then pour into a large bottle or jar (I used an old, clean and empty "store bought" creamer container). Make sure the container you select has a lid.
Cover the bottle and store in the refrigerator for up to 5 days.
Before using, give the bottle a little shake each time to redistribute the ingredients. Enjoy!

Recipe Notes

*You MAY substitute heavy whipped cream for the Half and Half for a "creamier" creamer. I also tried it that way first, but found I didn't like the way the cream eventually "firmed or clumped up" after being shaken each time before using.

Nutrition Facts

Cinnamon Roll Coffee Creamer

Amount Per Serving (1 Tablespoon)

Calories 21 Calories from Fat 9

% Daily Value*

Fat 1g2%

Cholesterol 3mg1%

Sodium 6mg0%

Potassium 21mg1%

Carbohydrates 2g1%

Sugar 1g1%

Vitamin A 40IU1%

Vitamin C 0.1mg0%

Calcium 19mg2%

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

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28
Apr
2016

Macaroni and Cheese with Smoked Gouda and Spinach

categories: Main Dishes, Meatless Meals, Pasta

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Macaroni and cheese with smoked gouda, fresh spinach, and Parmesan cheese is a creamy, delicious comfort food meal!
My husband and I tried a new recipe a few weeks ago for “Macaroni and Cheese with Smoked Gouda and Spinach”. Let me tell you… it was a fantastic, flavorful, “meatless” dinner, and must be totally “HEALTHY” because it has spinach in it, right? (snicker, snicker)

It actually was very delicious and EASY to prepare! I found the recipe online and played around with it just a bit to suit our taste buds, and boom! Macaroni and Cheese with ATTITUDE! Here’s how easy it is to make:

Preheat your oven to 350 degrees. Cook and drain macaroni noodles, according to the package directions (then set aside). Melt butter in a large skillet on medium heat. Add chopped green onion; cook & stir for a couple minutes, then add minced garlic and cook for one more minute.

Stir (or whisk) in flour. Continue cooking for one minute.

Add in half and half and milk, stirring continuously. Turn the heat on the stove up to medium-high. While stirring, bring the mixture to a boil. Continue stirring. This should take several minutes. The sauce will thicken and smooth out.

Once the sauce for the macaroni and cheese has come to a boil and has thickened (see photo below), add salt and pepper, to taste.

Turn heat down to medium-low. Stir in the smoked Gouda and freshly grated Parmesan cheeses. Mix well to melt cheeses.

Once cheese has melted, add in the chopped spinach and the cooked and drained macaroni noodles. Stir to combine.

Once the macaroni and cheese is fully mixed, taste the sauce. If necessary, add additional salt and pepper, to suit your taste.

Spray a 2 quart baking dish with nonstick spray, then pour macaroni mixture in. Sprinkle the top with dried bread crumbs. Cover the dish with aluminum foil and bake it for 10 minutes in a 350 degree oven.

After 15 minutes, remove the foil , and continue baking for approximately 6-7 additional minutes, until the cheese sauce is nice and bubbly!

Here’s what the macaroni and cheese looked like straight out of the oven. Can you see the bubbling sauce on the edges of the pan?

We let it cool down just a touch, then dished up our servings! It was really delicious! The combination of flavor from Smoked Gouda Cheese and Parmesan really give this comfort food dish a LOT of flavor!

I sure hope you will give this macaroni and cheese recipe a try. It’s that kind of recipe that makes you want to curl up on the couch (in sweatpants) with a big bowl of this comfort food after a long day. No matter HOW you eat this, I think you’ll LOVE it!

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Recipe Adapted From: http://www.recipegirl.com/2011/03/21/spinach-macaroni-and-cheese/

0 from 0 votes

Macaroni and Cheese with Smoked Gouda and Spinach

Prep Time

15 mins

Cook Time

22 mins

Total Time

37 mins

Macaroni and cheese with smoked gouda, fresh spinach, and Parmesan cheese is a creamy, delicious comfort food meal!

Category: Meatless Entree

Cuisine: American

Keyword: macaroni and cheese

Servings: 6 servings

Calories Per Serving: 686 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

3 Tablespoons butter
1/2 cup chopped green onion , thinly sliced (stem and bulb)
1 teaspoon minced garlic
1/3 cup all purpose flour
2 cups Half and Half
2 cups low-fat milk (I used 1%)
Salt and Pepper , to taste
1 1/2 cups Smoked Gouda cheese , grated
1/2 cup fresh Parmesan cheese , grated
4 cups fresh spinach leaves , cut into 1/2 inch strips
3/4 pound elbow macaroni , cooked and drained (use pkg. directions)
1/2 cup dried bread crumbs

US Customary - Metric

Instructions

Preheat oven to 350 degrees. Cook macaroni, according to package directions. Drain and set aside.
Melt the butter over medium heat, in a large skillet or saucepan. Add chopped green onion. Cook for 3-4 minutes, then add minced garlic and cook for additional minute. (do not burn garlic!)
Stir or whisk in flour. Cook for additional minute.
Add half and half and milk. Stir or whisk in to the flour mixture in pan to fully combine. Turn heat up to medium high. Continue cooking, stirring often until mixture comes to a boil. This will take several minutes. The sauce will thicken quite a bit. Once thickened, season to taste with a little bit of salt and black pepper. Turn heat down to medium-low.
Stir in Smoked Gouda and Parmesan cheeses. Stir to combine. Add chopped spinach and cooked & drained macaroni noodles. Stir well to fully mix ingredients together. Once mixed, taste it again. Add additional salt and pepper, if desired.
Spray a 1 quart baking dish with non stick spray. Pour macaroni mixture into dish. Sprinkle the dried bread crumbs evenly over the top of macaroni. Cover pan with foil.
Place covered dish in 350 degree oven and bake for 15 minutes. Remove foil from dish, then continue baking for 6-7 minutes. When done, the sauce is hot and bubbly around the edges of the pan.
Remove from oven, let it rest for about a minute, then serve it up! YUM. Enjoy!

Recipe Notes

Any combo of cheeses would probably work in this dish... Just be sure that the total amount of cheese added is 2 cups! Have fun creating your OWN version!

Nutrition Facts

Macaroni and Cheese with Smoked Gouda and Spinach

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

Calories 686 Calories from Fat 297

% Daily Value*

Fat 33g51%

Saturated Fat 20g125%

Cholesterol 114mg38%

Sodium 739mg32%

Potassium 571mg16%

Carbohydrates 64g21%

Fiber 3g13%

Sugar 7g8%

Protein 30g60%

Vitamin A 2850IU57%

Vitamin C 8.3mg10%

Calcium 674mg67%

Iron 2.4mg13%

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

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22
Apr
2016

Ranch Dressing

categories: Sauces and Dressings

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You will LOVE how EASY it is to make incredible tasting homemade Ranch Dressing (from scratch) for your favorite green salads, in under 5 minutes!
If you enjoy ranch dressing on salads, you will love this easy “make it yourself” version, which can be made in under 5 minutes!

It’s so easy to make, you will have no need to run to the store for a bottle of ranch salad dressing anymore! It is DELICIOUS!

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

How To Make Homemade Ranch Dressing

Here’s what you do (look how SIMPLE this is): First place all the ingredients for the ranch dressing in a medium sized bowl.

WHEW! Did ya break out in a sweat doing that? Yeah… didn’t think so!

Now mix all the ingredients up, using a whisk or fork to fully combine. Easy peasy! Stand back, and take a good look. You just made your very own homemade ranch dressing!

That’s it! {{TOLD YOU IT WAS EASY}}. Pour the ranch dressing into a covered, airtight container, and refrigerate until ready to use. The ranch dressing has a wonderful flavor, very similar to the well-known store-bought version.

This recipe, as written, makes about 1½ cups of salad dressing, but the recipe is very easily doubled!

Hope you enjoy this simple Ranch Dressing! We sure enjoy it on salads and in other recipes that require this type of salad dressing.

Other Homemade Salad Dressings On This Blog

You can find ALL my recipes in the Recipe Index, located at the top of the page. If you enjoy making your own salad dressings from scratch, here are a few others I think you will enjoy!

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Recipe Source: http://www.spendwithpennies.com/chicken-club-pasta-salad/

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Ranch Dressing

Prep Time

5 mins

Cook Time

0 mins

Total Time

5 mins

You will LOVE how EASY it is to make incredible tasting homemade Ranch Dressing (from scratch) for your favorite green salads, in under 5 minutes!

Category: Salad Dressing

Cuisine: American

Keyword: ranch dressing

Servings: 10 ounces (approx 1¼ cups)

Calories Per Serving: 45 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1/2 cup buttermilk
1/2 cup mayonnaise
1/2 cup sour cream
1 Tablespoon fresh chives , chopped
1 Tablespoon dried dill weed (can also use fresh dill)
1 Tablespoon fresh parsley , chopped
1 teaspoon onion powder
1 teaspoon garlic powder
salt & black pepper , to taste

US Customary - Metric

Instructions

Place all ingredients in a medium bowl. Whisk together ingredients, to fully combine.
Pour dressing into a covered container and refrigerate until ready to serve. Enjoy!

Nutrition Facts

Ranch Dressing

Amount Per Serving (1 Tablespoon)

Calories 45 Calories from Fat 36

% Daily Value*

Fat 4g6%

Saturated Fat 1g6%

Cholesterol 5mg2%

Sodium 40mg2%

Potassium 19mg1%

Vitamin A 70IU1%

Vitamin C 0.4mg0%

Calcium 13mg1%

Iron 0.1mg1%

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

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20
Apr
2016

How To Make Candied Bacon

categories: Bacon, Tip Of The Day

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Candied bacon is becoming a popular ingredient in desserts, salads, etc. Here’s how to quickly make this sweet/salty treat!
Recipes for cookies, salads, desserts, etc. are popping up all the time that include “candied bacon”. It would be helpful to know “HOW” to make this treat, right? Well… it’s EASY! Candied bacon can be used in salads, on appetizers, or even in ice cream. I used this batch in some homemade Candied Bacon Ice Cream. Amazing!

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

How to Make Candied Bacon

Here’s how you can easily make candied bacon: First line a baking sheet with aluminum foil (or a silicone mat). If using aluminum foil, put the shiny side down. Lay strips of bacon down on the foil in a single layer, leaving a bit of space between each piece.

Sprinkle approximately 1½ – 2 teaspoons brown sugar over the length of each slice.

Cook The Bacon

The strips of bacon looked like this (see photo below). Put the bacon in a preheated 400 degree oven and bake it for 12-16 minutes. NOTE: About half way through the baking time, turn the bacon strips over and pull them through the syrupy glaze (to coat) on the baking sheet.

After turning the bacon over and dragging the pieces in the brown sugar syrup on the foil, continue baking for the rest of the baking time, until the bacon is done and dark in color.

Remove the bacon strips from the foil, and transfer them to a wire rack. Let the candied bacon strips cool completely.

The Candied Bacon Is Now Ready To Use

Once the bacon has cooled, chop it up or cut with kitchen scissors into small pieces. It is now ready to be added to a great salad, or recipe that requires candied bacon. If you’ve never had a mixed green salad with these sweet little bacon bits added, you’re missing out! It’s a great tasting addition.

See how easy it is to make? The sugary, salty taste of the sweet bacon bits is AMAZING! Hope you’ll try this easy technique for making candied bacon. You can store the bacon bits in an airtight covered container in refrigerator for a couple days, OR you can freeze them for a couple weeks ahead of when you will be using them! Try not to eat them all BEFORE adding it to a recipe! Have a great day.

Looking For More Simple Tips?

You can find all my recipes and easy tips in the Recipe Index, located at the top of the page. I have quite a few you might be interested in, including:

Interested In More Recipes?

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Recipe Source: http://www.davidlebovitz.com/2008/03/candied-bacon-i-1/

0 from 0 votes

How To Make Candied Bacon

Prep Time

5 mins

Cook Time

16 mins

Total Time

21 mins

Candied bacon is becoming a popular ingredient in desserts, salads, etc. Here's how to quickly make this sweet/salty treat!

Category: Miscellaneous

Cuisine: American

Keyword: candied bacon

Servings: 8

Calories Per Serving: 114 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

8 strips Bacon strips (or as many as desired)
12 teaspoons Brown sugar (can use dark or light-I use dark)-will need 1½-2 teaspoons per slice of bacon

US Customary - Metric

Instructions

Preheat oven to 400 degrees. Cover a baking sheet with aluminum foil (or a silicone mat).
Place bacon strips in single layer on foil. Sprinkle each piece of bacon with 1½ - 2 teaspoons brown sugar.
Bake at 400 degrees for 12-16 minutes. Halfway through the baking time, turn the pieces over and drag them through the brown sugar glaze to coat. Finish baking time. Remove from oven when bacon is done and is dark brown in color. Place bacon strips on wire rack to cool completely.
Once cooled to room temp., cut or chop bacon into small pieces. Bacon pieces may be stored in a covered airtight container in refrigerator for a couple days. Bacon can also be stored in freezer for a couple weeks prior to using.

Nutrition Facts

How To Make Candied Bacon

Amount Per Serving (1 slice)

Calories 114 Calories from Fat 72

% Daily Value*

Fat 8g12%

Saturated Fat 2g13%

Cholesterol 14mg5%

Sodium 147mg6%

Potassium 51mg1%

Carbohydrates 6g2%

Sugar 5g6%

Protein 2g4%

Vitamin A 10IU0%

Calcium 5mg1%

Iron 0.1mg1%

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

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18
Apr
2016

Loaded Hash Browns – Waffle Style

categories: Breakfast

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You’ll enjoy Loaded Hash Browns, made with grated potatoes, ham, cheddar cheese, red/green peppers, & red onion, cooked till crispy in a waffle iron!
Crispy on the outside, and brimming with ham, red & green peppers, cheddar cheese, and red onion, these yummy loaded hash browns are cooked in your old trusty waffle maker! Yep… WAFFLE-STYLE hash browns!

I’d seen photos of hash browns cooked in waffle irons before, but decided to put my own spin on them. I LOVE to make fully loaded hash browns (I mean… “seriously love”), so decided to give it the old “college try” and make my own version in our waffle iron. Oh my goodness… they were delicious. And crunchy! Here’s how to make them:

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

Prepare The Loaded Hash Browns

Prep the ingredients before starting. Chop red & green peppers, ham and red onion, grate cheese and generously oil, then preheat waffle iron. Having all this done ahead is a GOOD thing.

For the potato part… peel, and then grate 2 medium potatoes. I used our box grater to do this.

Remove Moisture From Grated Potatoes

Now here’s the really important part. You want to get as much moisture out of the grated potatoes as possible. The drier the potatoes are, the crispier the hash browns will be. I like to use a clean dish towel.

Place the potatoes in the dish towel, the roll it up and twist the ends. Continue to twist and press to absorb as much moisture onto the towel as possible. When done, the potatoes should be a LOT drier, and the towel will be ready for the washing machine… (just sayin’).

Mix the potatoes with the peppers, ham, cheese and onion. Add melted butter, generously salt and pepper mixture and stir together to combine.

This is what you will be looking at, once mixed. The recipe makes enough for two waffles (4 servings).

Cooking Loaded Hash Browns In A Waffle Maker

Make sure waffle iron is heavily oiled and PREHEATED before beginning to cook. Add half of the potato mixture to the waffle iron. Press down lid, and cook for approximately 7-10 minutes.

Halfway through cooking, press down hard on the lid to really seal in those potatoes (and help them crisp up). Check the potatoes at about 6 minutes. You want them to be very crispy and golden brown on the outside, yet cooked through. Times may vary per appliance.

Remove the hash browns from the waffle iron once done, and divide them between four serving plates. Here’s one serving, after a quick toss with a fork.

These loaded hash browns – waffle style are delicious! Cooking them in a waffle iron takes some of the pressure off pan frying. While they are happily cooking away, minding their own business in the waffle maker, you’re free to make eggs or other dishes to go with them for a hearty breakfast!

Hope you’ll try these hash browns… and enjoy putting the old family waffle iron to good use!

Looking For More BREAKFAST Recipes?

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0 from 0 votes

Loaded Hash Browns - Waffle Style

Prep Time

5 mins

Cook Time

7 mins

Total Time

12 mins

You'll enjoy Loaded Hash Browns, made with grated potatoes, ham, cheddar cheese, red/green peppers, & red onion, cooked till crispy in a waffle iron!

Category: Breakfast

Cuisine: American

Keyword: loaded hash browns

Servings: 4 servings

Calories Per Serving: 145 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

2 Tablespoons chopped ham
2 Tablespoons chopped green bell pepper
1 Tablespoon chopped red bell pepper
1 Tablespoon chopped red onion (or green onion)
3 Tablespoons grated cheddar cheese
1 Tablespoons melted butter
2 medium russet potatoes
Salt and pepper , to taste
Oil , for waffle iron

US Customary - Metric

Instructions

Prep ham, bell peppers, onion, and cheddar cheese before peeling and grating potatoes. Set aside.
Preheat waffle iron that has been generously coated with oil (IMPORTANT so they don't stick).
Peel, then grate (shred) potatoes. Place grated potatoes on a cloth dish towel. Twist, press, etc. to remove as much liquid as possible from potatoes. When dried, place potatoes in large bowl. Add prepped veggies, ham, etc. to bowl of grated potatoes. Add melted butter, season generously with salt and pepper (to taste). Stir to combine.
Fill preheated waffle iron with approximately half of the potato mixture. (I used a round waffle iron, so there were enough for two waffle sized servings (enough servings for 4 people). Just fill your waffle iron enough to form a nice layer of potatoes. No need to overstuff.
Press down lid and cook hash browns for about 6-7 minutes. Check for crispy outside and "doneness". I usually cook them for a few more minutes after checking them to ensure a really crunchy outside. Pressing down pretty hard on the lid also helps. Appliance temps. vary, so keep an eye on your hash browns. When done, repeat with additional potato mixture, remembering to re-oil waffle iron and preheat before adding. Once done, remove hash browns from waffle iron and divide portions equally (makes 4 servings).

Nutrition Facts

Loaded Hash Browns - Waffle Style

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

Calories 145 Calories from Fat 45

% Daily Value*

Fat 5g8%

Saturated Fat 3g19%

Cholesterol 18mg6%

Sodium 166mg7%

Potassium 444mg13%

Carbohydrates 20g7%

Fiber 1g4%

Sugar 1g1%

Protein 5g10%

Vitamin A 240IU5%

Vitamin C 12.8mg16%

Calcium 60mg6%

Iron 1mg6%

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

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15
Apr
2016

Chocolate Pecan Pie Bars

categories: Bar Cookies, Desserts

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These delicious Chocolate Pecan Pie Bars are cookies with a chewy chocolate and pecan pie filling on a shortbread crust, and are always a big hit for dessert!

Chocolate Pecan Pie Bars… for the win! These delicious treats, with a chewy chocolate and pecan pie filling on a shortbread crust, will be a big hit at your next potluck, family dinner, or get together!

Have mercy… the recipe makes 2 dozen of these decadent goodies! They combine the rich flavor of pecan pie with chocolate, in a chewy bar cookie. With that flavor combo, it’s no wonder these chocolate pecan pie bars taste fantastic!

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

How To Make Chocolate Pecan Pie Bars

Before starting, preheat your oven to 350 degrees. Mix together the crust ingredients. You can use either a mixer on medium speed OR a pastry blender. Mix the shortbread crust ingredients until crumbly.

Line a 9×13 baking pan with aluminum foil, making sure the edges completely overlap all sides of the pan. You will need the edges to lift out the bars from the pan after baking. Spray the aluminum foil (bottom and sides) with a non-stick cooking spray.

Pour the shortbread crust mixture into the prepared pan. Press the crumb mixture firmly and evenly into pan to form a solid crust on the bottom.

Bake The Shortbread Crust

Bake the shortbread crust in a preheated 350 degree oven for 20 minutes.

When done, remove the baking pan from the oven. This is what the shortbread crust should look like, right out of the oven.

Prepare The Chocolate Filling

While the crust is baking, heat the corn syrup and chocolate chips in medium pan on LOW heat. Do NOT fully melt chocolate chips. NOTE: You only want to heat this mixture until the chocolate is almost melted. Immediately remove pan from heat.

This is what it looked like when I removed the pan from the heat. Notice how the chocolate is NOT fully melted. Set aside.

Finish Making The Batter For The Chocolate Pecan Pie Bars

In a separate bowl, mix together granulated sugar, eggs, and the almond and vanilla extracts. Add this to the (slightly cooled) chocolate mixture, whisking continuously as you add it. Make sure to whisk so the eggs will not scramble when added to the warm chocolate in pan.

The next thing you need to do is stir in the chopped pecans.

Pour the mixture for the chocolate pecan pie bars on top of the cooked crust. Be sure to spread the filling evenly over the surface of the baked crust. Set the chocolate pecan pie bars aside.

Bake The Chocolate Pecan Pie Bars

Mix up the topping ingredients (brown sugar, cinnamon, butter and chopped pecans) in a small bowl. Sprinkle the topping evenly over the top of the chocolate pecan pie filling before baking.

Put the pan into the oven and continue baking the bars for 35 minutes. When done, the outside edges of the bars will be firm, but the middle of the pan will be slightly soft. The chocolate pecan pie bars will firm up in the middle as they cool.

This is what the chocolate pecan pie bars looked like when I took them out of the oven. Place the pan on wire rack to cool. Let the chocolate pecan pie bars cool completely while still in the pan.

Once the bars have completely cooled, carefully lift entire pan of bars out of the dish, using the foil to easily lift up and out of pan.

Slice And Serve!

Peel away the sides of the foil from the bars. The easiest way I have found to cut the chocolate pecan pie bars is to use a pizza cutter! This makes it very easy to cut the cooled dessert into 24 bars.

They sure look good, don’t they? Well… guess what? THESE CHOCOLATE PECAN PIE BARS ARE FANTASTIC! Chewy, chocolatey pecan pie goodness right there, folks!

I gave some away to friends AND took some to a potluck we attended, but did manage to taste a sample. Boy are they good!!!

Hope you’ll consider making these sweet dessert bars. I know I will make them again, for sure! Thank you for stopping by, and I hope you will come back again soon.

Looking For More Bar Cookie Recipes?

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Recipe Source: http://www.spendwithpennies.com/chocolate-pecan-pie-bars/

0 from 0 votes

Chocolate Pecan Pie Bars

Prep Time

25 mins

Cook Time

35 mins

Total Time

1 hr

These delicious Chocolate Pecan Pie Bars are cookies with a chewy chocolate and pecan pie filling on a shortbread crust, and are always a big hit for dessert!

Category: Dessert

Cuisine: American

Keyword: chocolate pecan pie bars

Servings: 24 bars

Calories Per Serving: 361 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For crust:

1 cup butter , softened (not melted)
2 cups flour
1/3 cup granulated sugar
1/4 teaspoon salt

For Filling:

1 1/2 cups corn syrup (Karo)
8 ounces semi-sweet chocolate
1 cup granulated sugar
4 eggs
1/2 teaspoon almond extract
1 teaspoon vanilla extract
2 cups chopped pecans

For Topping:

2 Tablespoons brown sugar
1/2 teaspoon cinnamon
1 Tablespoon butter
1/2 cup chopped pecans

US Customary - Metric

Instructions

Before beginning, preheat your oven to 350 degrees. Line a 9x13 baking dish with aluminum foil, being sure to leave foil hanging over the edges of pan. (You will use the overhanging foil to lift bars out of dish when done). Spray the foil generously with a cooking spray (sides and bottom of foil covered pan).
Mix crust ingredients with electric mixer (on medium) or pastry blender until crumbly. Pour crumbs into foil-lined and sprayed pan, then press the crumbs firmly into the bottom of dish to form crust.
Bake crust at 350 degrees for 20 minutes. Remove.
While crust is baking, make filling. Put corn syrup and chocolate into a saucepan. Heat it on LOW only until the chocolate is ALMOST melted (don't let it melt all the way!). Remove pan from heat.
In separate bowl, mix sugar, eggs and vanilla and almond extracts. Slowly add this to the warm (not hot) chocolate mixture, WHISKING THE ENTIRE TIME YOU ARE ADDING EGG MIXTURE.
Fold chopped pecans into filling. Pour pecan filling over baked crust. Evenly distribute.
Mix together Topping (I used a fork to mix-it will be crumbly). Sprinkle topping over the top.
Put pan back into the oven, and continue cooking for 35 minutes longer, or until the edges of the dessert are firm (and the center is slightly soft). Remove pan from oven. Set pan on wire rack and cool completely. Once dessert is completely room temp., carefully lift out the entire pan of dessert using the foil overhangs. Peel away foil from sides. Cut into 24 bars. I used a pizza cutter! Enjoy!

Nutrition Facts

Chocolate Pecan Pie Bars

Amount Per Serving (1 bar)

Calories 361 Calories from Fat 180

% Daily Value*

Fat 20g31%

Saturated Fat 8g50%

Cholesterol 49mg16%

Sodium 121mg5%

Potassium 123mg4%

Carbohydrates 43g14%

Fiber 2g8%

Sugar 32g36%

Protein 3g6%

Vitamin A 300IU6%

Vitamin C 0.1mg0%

Calcium 25mg3%

Iron 1.5mg8%

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

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13
Apr
2016

Broccoli Salad

categories: Salads, Vegetable Dishes

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It’s EASY to make this delicious, cold and crunchy broccoli salad side dish (w/ bacon, raisins, & sunflower seeds) for family meals, BBQ’s or potlucks!
Broccoli Salad is one of my all-time favorite side dishes! I choose it often (if offered) at salad bars, but love to make it at home, too! Guess what? You can have this delicious crunchy salad made (and in the refrigerator) in a flash! It’s an EASY make ahead side dish for BBQ’s or potlucks!

I received this recipe close to 37 years ago from an older woman named Fern Bain. She attended the same church we were a part of, back then. Fern brought broccoli salad to a church potluck – we absolutely loved it, so I asked her for the recipe. She kindly gave it to me, and the rest is HISTORY. Nothing dramatic, just my true story of how I got the recipe. I’ve made broccoli salad using this recipe ever since!

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

What Is IN This Broccoli Salad?

This broccoli salad is SO EASY to make… it features raw fresh broccoli (chopped), raisins, crispy bacon, red onion, sunflower seeds in a creamy dressing. Here’s the “cast of characters”:

A simple, creamy dressing is mixed together, and is added to the salad. The broccoli salad is then stirred to combine all ingredients, covered with plastic wrap and put in the refrigerator.

Broccoli Salad Tastes Best When Made Ahead Of Time

The salad is at it’s very best if chilled overnight (the flavors really come together this way), but if you’re short on time, make it up in the morning and let it refrigerate at least 4-6 hours for great flavor!

Who Wants Some Broccoli Salad?

Once the broccoli salad has had plenty of chilling time, serve it up! It’s always a BIG HIT, and TASTES SO GOOD!

The crunch of the sunflower seeds and broccoli, the sweetness of raisins, and saltiness of the cooked bacon pieces add so much to the salad. A yummy combination of taste and textures is what make this broccoli salad absolutely delicious!

It’s so easy to make this classic broccoli salad in the comfort of your own home! I think you will also be surprised at how fast this salad disappears at a potluck or BBQ! The flavors in the broccoli salad are at their very BEST if you make the salad up the day before you wish to serve it!

Sure hope you’ll consider making this yummy broccoli salad side dish! It’s simple, easy to make, delicious… and I’m pretty sure you’re gonna LOVE it! Have a fantastic day! God Bless You-

Are You Looking For More Side Salads Like This One?

You can find ALL of my recipes in the Recipe Index, located at the top of the page. If you’re looking for additional side salad recipes for a BBQ, potluck, or your own dinner, may I suggest:

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Recipe Source: Fern Bain

0 from 0 votes

Broccoli Salad

Prep Time

5 mins

Cook Time

0 mins

Total Time

5 mins

It's EASY to make this delicious, cold and crunchy broccoli salad side dish (w/ bacon, raisins, & sunflower seeds) for family meals, BBQ's or potlucks!

Category: Salad

Cuisine: American

Keyword: broccoli salad

Servings: 8 servings

Calories Per Serving: 354 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For Salad:

6 cups fresh broccoli , chopped (2 large bunches)
1/2 cup sunflower seeds
1/2 cup raisins
1 small red onion , chopped
5 slices crispy cooked bacon (5-6 slices), crumbled

For Dressing:

1 cup mayonnaise
2 teaspoons white vinegar
1 teaspoon granulated sugar

US Customary - Metric

Instructions

Place salad ingredients into a large serving bowl.
In a separate small bowl, whisk together the dressing ingredients. Pour over the salad ingredients, and mix well, to combine. Cover bowl and refrigerate for at least 4-6 hours. (I think it tastes BEST if you refrigerate it overnight. The longer it chills, the flavors come together even better!
Serve, and enjoy! Keep leftovers refrigerated!

Recipe Notes

Looking to cut out some of the calories? Use Light Mayonnaise and/or turkey bacon!

May substitute slivered almonds for sunflower seeds, if desired. May substitute dried cranberries for raisins, if desired. They look good if you make this salad around Christmas time!

Nutrition Facts

Broccoli Salad

Amount Per Serving (1 serving)

Calories 354 Calories from Fat 279

% Daily Value*

Fat 31g48%

Saturated Fat 5g31%

Cholesterol 20mg7%

Sodium 295mg13%

Potassium 397mg11%

Carbohydrates 15g5%

Fiber 3g13%

Sugar 2g2%

Protein 6g12%

Vitamin A 445IU9%

Vitamin C 62.5mg76%

Calcium 47mg5%

Iron 1.3mg7%

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

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11
Apr
2016

Fried Shrimp

categories: Main Dishes, Seafood

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You’re going to love these crunchy, classic fried shrimp… they taste delicious, and are SO EASY to prepare, for a fraction of the cost of eating out! $You're going to love these crunchy, classic fried shrimp... they taste delicious, and are SO EASY to prepare, for a fraction of the cost of eating out!$

The other night I went “old school” for dinner… crunchy Fried Shrimp, with a seafood cocktail sauce on the side. I had a half of a pound of shrimp begging to be used, and decided to just “fry ’em up”. I usually grill or pan sear shrimp, but these bad boys were destined for hot oil.

Guess what? They were GOOD and CRUNCHY. They are also ridiculously EASY to make. Pass the seafood cocktail sauce, please! Crunchy and delicious… just the way they’re SUPPOSED to be!

Since I bought a pound of shrimp on sale, and only used 1/2 pound, the cost for my husband and I was only $3 total for some mighty delicious crunchy fried shrimp (cheaper than fast food!)! Best part – the shrimp were on our plates in under 20 minutes total. Such a deal!

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

Prepare The Shrimp

Here’s what you do to make these “old school” crunchy fried shrimp: First clean, remove shells and de-vein (if necessary) the shrimp.

Let the shrimp soak for a couple minutes in a bowl filled with an egg and some milk that have been beaten together. Make sure to coat all sides with egg mixture (so the flour coating will adhere).

Combine self-rising flour (see recipe for an easy substitution tip) and spices. Place flour mixture on a dinner plate.

Dredge the shrimp in the flour mixture, one at a time, to completely coat all sides.

Dredge The Shrimp TWO Times!

Place each shrimp onto baking sheet (or aluminum foil) and set aside. This is what they looked like after the FIRST flour coating.

Once they have all been dredged in flour mixture… dredge them AGAIN (in flour mixture) for the second time. Shake off excess flour. Let shrimp rest while oil is heating to temperature in pan.

Time To Make Some Fried Shrimp!

Add enough oil to pan to fill about 2 inches deep. I used my electric skillet, but you can also use a pan or regular skillet (but you WILL need a thermometer to get the oil heated to the necessary temperature for frying these successfully!).

Heat the oil to 350 degrees. It must be this hot to fry these correctly and get a great outside crunch!

Once the temperature is 350 degrees, carefully add the shrimp one at a time (remember- oil is very HOT). They will need to fry for about 4 minutes, flipping them over halfway through the cooking time.

If you are doubling recipe or cooking a large amount of fried shrimp, cook them in batches, BUT remember to bring oil back to 350 degrees after each batch!

Once done, the fried shrimp should be golden brown and crunchy on all sides. I placed the fried shrimp on a wire rack (with a paper towel underneath the rack to catch any drips).

By placing the paper towel UNDER the rack, the shrimp won’t stick to the paper towel. Great tip!

Serve The Fried Shrimp

These fried shrimp taste wonderful when served with seafood cocktail sauce on the side for dipping. We also paired them with a green salad and fresh fruit… and we LOVED them! Crunch, Crunch, Crunch!

This was an easy way to make great tasting fried shrimp… like you would pay big bucks for at a nice restaurant. The only catch was that I had to do the dishes, but it was still worth it for this easy, quick, great tasting dinner at home!

I sure hope you will consider trying this great tasting recipe, and as always, I really do hope you and those you love will enjoy it! Thanks for stopping by, and come back soon! Have a GREAT day.

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↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Fried Shrimp

Prep Time

15 mins

Cook Time

4 mins

Total Time

19 mins

You're going to love these crunchy, classic fried shrimp... they taste delicious, and are SO EASY to prepare, for a fraction of the cost of eating out!

Category: Entree, Seafood

Cuisine: American

Keyword: fried shrimp

Servings: 2 servings

Calories Per Serving: 529 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1/2 pound large (or medium) shrimp
1 large egg
1/2 cup milk
1 cup self-rising flour (see Notes section for substitution tip)
1/4 teaspoon Creole or Cajun seasoning (optional, but good)
Salt (approx. 1/4 teaspoon)
Black pepper (approx. 1/8 teaspoon)
Vegetable oil for frying (at least 2 inches deep in pan or skillet)

US Customary - Metric

Instructions

Clean, shell and de-vein shrimp before beginning.
Whisk together egg and milk in a medium sized bowl. Add shrimp, stirring to coat all sides. Set aside.
Place self-rising flour and seasonings onto a dinner sized plate. Stir with a fork to mix together. Dredge shrimp, one at a time, in flour mixture, coating all sides. Set shrimp on a baking sheet or foil. Repeat process until all shrimp have been dredged in flour. Once all have been coated in flour, DO IT AGAIN. Coat all shrimp in flour mixture for the second time. Set aside.
Heat oil (at least 2 inches deep) until it reaches a temperature of 350 degrees. Once it reaches temperature, carefully add shrimp, one at a time (oil is HOT). Cook shrimp for about 4 minutes, turning over shrimp halfway through cooking time. When done, shrimp should be golden brown and crispy on the outside.
Remove shrimp to a wire rack for just a second (with a paper towel underneath rack to catch drips).
While hot, serve fried shrimp with a side of seafood cocktail sauce, and enjoy!

Recipe Notes

Substitute for self-rising flour: 1 cup all purpose flour, 1+ 1/2 teaspoons baking powder, 1/2 teaspoon salt. Directions: Measure 1 cup all purpose flour. Take OUT 2 teaspoons of that flour and discard. Add baking powder and salt, Stir to combine. This equals 1 cup total of self-rising flour!

Nutrition Facts

Fried Shrimp

Amount Per Serving (1 serving)

Calories 529 Calories from Fat 180

% Daily Value*

Fat 20g31%

Saturated Fat 13g81%

Cholesterol 373mg124%

Sodium 939mg41%

Potassium 264mg8%

Carbohydrates 48g16%

Fiber 1g4%

Sugar 3g3%

Protein 35g70%

Vitamin A 340IU7%

Vitamin C 4.6mg6%

Calcium 255mg26%

Iron 3.4mg19%

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

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Cook The Quinoa

Cook The Veggies

Pan-Sear The Shrimp

Time To Make The Shrimp Quinoa Veggie Bowl!

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How To Make Skillet Zucchini

Time For Some Seasoning

Serve The Skillet Zucchini

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How To Make Cinnamon Roll Coffee Creamer

How Much Creamer Does This Recipe Make?

How Do I Store Cinnamon Roll Coffee Creamer?

Why I Use Half and Half For This Recipe

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How To Make Homemade Ranch Dressing

Other Homemade Salad Dressings On This Blog

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How to Make Candied Bacon

Cook The Bacon

The Candied Bacon Is Now Ready To Use

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Prepare The Loaded Hash Browns

Remove Moisture From Grated Potatoes

Cooking Loaded Hash Browns In A Waffle Maker

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How To Make Chocolate Pecan Pie Bars

Bake The Shortbread Crust

Prepare The Chocolate Filling

Finish Making The Batter For The Chocolate Pecan Pie Bars

Bake The Chocolate Pecan Pie Bars

Slice And Serve!

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What Is IN This Broccoli Salad?

Broccoli Salad Tastes Best When Made Ahead Of Time

Who Wants Some Broccoli Salad?

Are You Looking For More Side Salads Like This One?

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Prepare The Shrimp

Dredge The Shrimp TWO Times!

Time To Make Some Fried Shrimp!

Serve The Fried Shrimp

Looking for More SHRIMP Recipes?

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

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

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