The Grateful Girl Cooks!

18
Mar
2016

Dover Sole In A Browned Butter Lemon Sauce

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Dover sole fillets are pan-seared, then drizzled in a browned butter lemon herb sauce in this easy to prepare, delicious, low-calorie seafood dish!Well, I was walking through a local store the other day and found a package of frozen Dover Sole fillets on sale. I bought them and made this light and delicious recipe for Dover sole in a browned butter lemon sauce (commonly called Dover Sole Meunière). Pretty sure $6.08 (my cost) is a good price for 2-3 main course servings (and it beats fast food)!

I found the recipe on Pinterest, and decided to give it a try. Sure glad to have cooked it, as my husband and I really thought the fish had a great taste, due to a browned butter sauce with fresh squeezed lemon juice, fresh parsley and oregano, cooked and spooned over the lightly browned pan cooked fish.

Anytime I find a simple to prepare, good sounding recipe (with only a few ingredients) is a winning combo for me. Here’s how to make this:

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

Prepare The Dover Sole

The recipe calls for four (4 ounce) Dover sole fillets. The fillets are very thin, and my package contained 6 of them (a couple were small), so I made the whole package. Rinse and dry the fish, then lightly season each piece with salt and pepper. *Note: Some recipes for this classic Dover sole dish call for dredging the fish in flour before cooking, but the recipe I was using did not, which is why I tried it!

Heat 2 Tablespoons butter in a large skillet on medium heat. Cook the butter until it turns a golden brown color ( a lot of the “foaming” will settle down).

Cook The Dover Sole Fillets

Gently add the fish pieces to the hot skillet. Cook 2-3 minutes on the first side (the bottom edges will begin to turn light brown). CAREFULLY turn the fish to the other side (the fillets are usually very thin…they will tear easily if you are not extremely careful).

Continue cooking for 2-3 minutes on other side, until fish is done. Carefully remove fish to a baking sheet; keep fish warm while you make the sauce.

Without wiping out the skillet, add remaining 3 Tablespoons butter to the pan. Let it melt and cook until the butter has turned brown. Once butter has a golden brown color, add the juice of one lemon.

(*Note: I cut a couple thin slices off before juicing to use as a garnish on finished fish), chopped fresh parsley and fresh oregano (oregano is totally optional, but adds a bit more flavor to the sauce). Stir to fully combine herbs and butter/lemon sauce.

Remove sauce from stove. Place one or two fish fillets onto individual serving plates; spoon some of the sauce over the top of the fish. If desired, you can also garnish each portion with a thin slice of lemon.

I served the fish with a side of roasted broccoli/red peppers and some Easy Homemade Rice Pilaf. And… in case you’re wondering…It was absolutely delicious (and NOT “fishy tasting”), filling, but not “gut-bomb” heavy!

This was such a simple, delicious, easy meal to prepare. My husband and I agreed we will enjoy having this again! If you enjoy Dover sole, you will LOVE my recipes for Dover Sole Fillets with Mango Avocado Salsa OR Baked Dover Sole Rollatini! Hope you will check out the recipes!

Have a wonderful day… the sun is finally out here in Portland and it is stunningly gorgeous as I write this blog post. After several weeks of rain, I can honestly tell you we are THRILLED!

Looking For More SEAFOOD Recipes?

You can find all my recipes in the Recipe Index, located at the top of the page. I have a nice variety of seafood recipes there, including:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so. If you’re interested, I publish a newsletter 2 times per month (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!
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Recipe Adapted From: http://www.coffeeandcrumpets.com/dover-sole-meuniere/

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Dover Sole In A Browned Butter Lemon Sauce

Prep Time

10 mins

Cook Time

10 mins

Total Time

20 mins

Dover sole fillets are pan-seared, then drizzled in a browned butter lemon herb sauce in this easy to prepare, delicious, low-calorie seafood dish!

Category: Entree, Seafood

Cuisine: American

Keyword: dover sole

Servings: 3 servings

Calories Per Serving: 301 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

4-6 (4 ounce) Dover sole fillets
Salt and pepper
5 Tablespoons butter , divided
Juice of 1 lemon (cut a couple thin slices for garnish before juicing, if desired)
1 Tablespoon finely chopped parsley
1/4 teaspoon finely chopped fresh oregano (completely optional)

US Customary - Metric

Instructions

To cook fish:

Rinse and dry pieces of fish. Lightly season each piece with salt and pepper.
Melt 2 Tablespoons butter in a large skillet on medium heat until golden brown (and a lot of the "foaminess" has settled down a bit). Carefully add the fish fillets to the hot skillet. Cook for 2-3 minutes (the bottom edges of the fish will start to turn light brown in color).
CAREFULLY turn the fillets with a large spatula (they will easily tear if not extremely careful). Continue cooking for 2-3 minutes on other side, until done, spooning melted butter over the top of fish as it cooks. Carefully remove fish to a large platter or dish, and keep warm while you make the sauce. Do not clean out the skillet.
To make sauce:
Using same skillet you cooked fish in, melt remaining 3 Tablespoons butter on medium heat. Let it cook until it turns golden brown (but do not let it burn). Add juice of lemon , chopped parsley, and oregano (if using) to skillet. Stir to combine ingredients. Remove pan from heat.
Place 1-2 pieces of fish onto individual serving plate, then spoon some of the sauce and herbs over the top of the fish. Garnish with a thin slice of lemon and additional parsley, if desired. Enjoy!

Nutrition Facts

Dover Sole In A Browned Butter Lemon Sauce

Amount Per Serving (1 fillet)

Calories 301 Calories from Fat 162

% Daily Value*

Fat 18g28%

Saturated Fat 11g69%

Cholesterol 50mg17%

Sodium 167mg7%

Vitamin A 695IU14%

Vitamin C 1.7mg2%

Calcium 6mg1%

Iron 0.1mg1%

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

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16
Mar
2016

Chocolate Chip-Coconut Monkey Bread Minis

categories: Breads, Breakfast, Muffins

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Chocolate Chip Coconut Monkey Bread Minis are a yummy, hand-held version of this breakfast treat! They’re filled with chocolate chips, coconut, butter, brown sugar and cinnamon!
Recently I made an eggs, bacon, and biscuit breakfast for my husband and I, but had some leftover biscuit dough. I decided to create miniature, hand-held monkey bread using the leftover dough. These yummy Chocolate Chip Coconut Monkey Bread Minis were the result!

I didn’t use a recipe, but instead, just went with what I knew would work (based on making monkey bread previously). The decision was made to add coconut and chocolate chips to the middle, as a nice surprise! These chocolate chip coconut monkey bread minis are very easy to make.

Since I was using canned biscuits (Grands), I only had 4 rounds of biscuit dough left over, so the recipe I post will make 4, but it is absolutely easy to double the recipe if you have more mouths to feed. Here’s how I made these chocolate chip coconut monkey bread minis. Let me tell you… they are incredibly delicious!

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

How To Make Chocolate Chip Coconut Monkey Bread Minis

You will need to start with biscuit dough, right out of the can! I used Grands biscuits, because they are so big!

Using kitchen scissors, cut each biscuit in half. Next, cut each biscuit half into 3 pieces. Note that each biscuit will end up being cut in 6 pieces when done.

Let the Biscuit Pieces Go Swimming In Butter

Melt the butter in a microwave safe bowl. Dip each piece of biscuit in the melted butter. Make sure to turn each piece over, to fully coat with butter.

Put all the buttered biscuit pieces in large bowl. Sprinkle liberally with cinnamon (I didn’t measure… just eyeballed it!) This is what it looked like.

Add the brown sugar, and stir to completely coat the biscuit pieces.

Prepare Chocolate Chip Coconut Monkey Bread Minis For Baking

Spray a muffin tin with non-stick spray. Place 3 biscuit pieces into each of the 4 muffin cups.

Add the shredded coconut and chocolate chips to the monkey bread minis. I didn’t measure, but estimate it is about a teaspoon of each per muffin cup.

Place 3 more biscuit pieces over the top of the chocolate chips. Once that’s done, top the monkey bread minis with any butter/brown sugar mixture left in bowl.

Place a few chocolate chips (pointy side down) into the top of each of the monkey bread minis.

Bake The Monkey Bread Minis

Place the monkey bread minis in a preheated 350 degree oven. I baked them for 17 minutes (check them around the 15 minute mark). When done, they should be golden brown and not look “doughy” on top.

Place the hot muffin tin on a wire rack. Let cool for 5 minutes, then carefully removed the the monkey bread minis. You can use a large kitchen spoon to scoop the monkey bread minis out without any trouble. Once removed from pan, let them cool down a bit.

You can pull away the pieces just as you would do with monkey bread. Make sure to enjoy the chocolate chip coconut monkey bread minis while warm. You can also simply eat them just like a muffin!

I cut one in half so you can see the inside. See how the monkey bread minis are filled with melted chocolate chips and coconut? YUMMO!

These monkey bread minis are so good! The flavors of butter, cinnamon, brown sugar, chocolate and coconut really come together. I hope you enjoy this portable, handheld miniature version of a fun (and somewhat decadent) breakfast treat!!! The recipe can easily be doubled, as well. Really hope you will give these a try.

Have an amazing day… my sincere hope is that you may you feel and fully comprehend the unconditional love God has for you. This is something I truly am profoundly grateful for.

Looking For More BREAKFAST TREATS?

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

Interested In More Recipes?

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

You Can Also Find Me On Social Media:

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Recipe Source: My brain… on coffee.

↓↓ PRINTABLE RECIPE BELOW ↓↓

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Chocolate Chip-Coconut Monkey Bread Minis

Prep Time

10 mins

Cook Time

17 mins

Total Time

27 mins

Chocolate Chip Coconut Monkey Bread Minis are a yummy, hand-held version of this breakfast treat! They're filled with chocolate chips, coconut, butter, brown sugar and cinnamon!

Category: Breakfast

Cuisine: American

Keyword: monkey bread minis

Servings: 4 servings

Calories Per Serving: 479 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

4 large biscuit dough rounds (I used Grands because they are big)
1/2 cup butter , melted
1 teaspoon cinnamon (approx.)
1/4 cup packed brown sugar
4 Tablespoons shredded coconut flakes
4 Tablespoons semi-sweet chocolate chips (plus a few more for top of dough)

US Customary - Metric

Instructions

Preheat oven to 350 degrees. Melt butter. Pour into a large mixing bowl.
Cut each piece of biscuit dough in half, then cut each half into 3 pieces. (I used kitchen scissors). Toss the biscuit pieces into the butter. Stir to completely coat each piece with butter. Sprinkle with cinnamon, then add brown sugar. Stir to fully coat pieces of dough.
Spray 4 muffin cups with non-stick spray. Place 3 pieces of dough into each of 4 muffin cups. Add 1 Tablespoon of coconut followed by 1 Tablespoon chocolate chips per muffin cup. Top each one with 3 more pieces of dough. If desired, poke a few extra chocolate chips into the top of the dough (point side down to make it stick into the dough). Spoon any leftover brown sugar/butter mixture onto top of each one.
Bake at 350 degrees for approx. 17 minutes (check them at 15 minutes since oven times vary). When done, they should be golden brown in color (and the top should be cooked through and not "doughy" looking). Let them cool in the pan for about 5 minutes, then carefully lift them out to a wire rack to cool. (I used a large serving spoon to scoop all the way under the finished mini monkey breads and to get them out in one piece). Let cool slightly, then serve. Enjoy!

Recipe Notes

This recipe is for 4 servings, but can EASILY be doubled, if you have more mouths to feed. Leftovers can be re-warmed in a microwave on a low temperature setting.

Nutrition Facts

Chocolate Chip-Coconut Monkey Bread Minis

Amount Per Serving (1 serving)

Calories 479 Calories from Fat 315

% Daily Value*

Fat 35g54%

Saturated Fat 20g125%

Cholesterol 62mg21%

Sodium 481mg21%

Potassium 189mg5%

Carbohydrates 38g13%

Fiber 2g8%

Sugar 23g26%

Protein 3g6%

Vitamin A 710IU14%

Calcium 46mg5%

Iron 2.1mg12%

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

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14
Mar
2016

Easy Homemade Rice Pilaf

categories: Side Dishes

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Homemade rice pilaf is delicious, and is a perfect side dish for beef, poultry, and seafood. Who needs a box mix when it can easily be made from scratch?

Do you buy rice pilaf from a box on the grocery store shelf? What if I told you it’s VERY easy to make your own and it tastes FANTASTIC?!!! That’s right… this Easy Homemade Rice Pilaf is my latest recipe “find” and it is amazing. Seriously GOOD.

I love rice pilaf, and have been buying boxes of it (“The San Francisco Treat” – wink, wink) for years and years, until I found this recipe. This homemade rice pilaf is delicious, very easy to make, and is my new “go to” homemade rice pilaf recipe.

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

How To Make Easy Homemade Rice Pilaf

Melt 2 Tablespoons butter in a medium-sized skillet. Add orzo pasta and the black wild rice to the skillet. Cook the rice on medium-low heat, stirring often, until the orzo becomes golden brown in color.

Add the diced onions and continue cooking until the onions have softened and become translucent in color. Toss in the minced garlic, and cook for an additional minute.

Add the white rice, salt, pepper, turmeric and chicken broth to the skillet, and stir well, to combine.

Let The Rice Pilaf Cook

Bring the mixture to a boil, and stir the rice often. Once the liquid is boiling, reduce the heat to Low. Put a cover/lid on the skillet, and continue to cook rice for 25-30 minutes. *Note: Check the rice at 25 minutes. If it’s almost done, but not all the way done, add a little water, and give it a quick stir. Try cooking it for another 5 minutes, to be sure the rice is completely done.

Here is a photo (below) of what the homemade rice pilaf looked like when it was done. The rice will be soft, and the black wild rice will have a touch of firmness. It looks very similar to what you get from a boxed mix (but honestly think it tasted better).

When the rice is done, remove skillet from the heat. Take the lid off the skillet, and let the rice stand (uncovered) for a couple minutes. Fluff the homemade rice pilaf with a fork, and serve!

Serve The Homemade Rice Pilaf

I served the homemade rice pilaf to accompany a chicken dinner I made recently (Rosemary Chicken With Caramelized Onion Wine Sauce). We’ve also enjoyed this homemade rice pilaf as a side dish for seafood and pork chops, which was also delicious.

This flavorful rice is a perfect side dish for beef, poultry, pork or seafood, and in my book, you can’t beat that! The leftovers are incredible, too (with a good stir and a quick heat up in the microwave!).

I really hope you will give this delicious homemade rice pilaf a try. We LOVE it, and it’s now been added to our regular rotation. It’s wonderful being able to make rice pilaf from scratch! It sure saves unnecessary trips to the grocery store!

Looking For More SIDE DISHES?

You can find all my recipes in the Recipe Index, which is located at the top of the page. A few favorite side dish recipes you might enjoy include:

Interested In More Recipes?

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
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Have a great day!

Recipe Adapted From: http://www.favfamilyrecipes.com/stovetop-rice-pilaf-with-orzo.html

0 from 0 votes

Easy Homemade Rice Pilaf

Prep Time

10 mins

Cook Time

25 mins

Total Time

35 mins

Homemade rice pilaf is delicious, and is a perfect side dish for beef, poultry, and seafood. Who needs a box mix when it can easily be made from scratch?

Category: Side Dishes

Cuisine: American

Keyword: homemade rice pilaf

Servings: 6 servings

Calories Per Serving: 152 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

2 Tablespoons butter
1/2 cup orzo
1/2 medium brown onion , diced
2 cloves garlic , minced
1/2 cup white rice
1 Tablespoon black wild rice
Salt and pepper , to taste
1/8 teaspoon turmeric (a spice, gives the rice it's yellow color & it's good for you!)
2 cups chicken broth

US Customary - Metric

Instructions

Melt butter in medium skillet. Add orzo and black wild rice; cook on medium heat, stirring occasionally until the orzo is golden brown in color (about 5 minutes).
Add diced onion and cook until onions soften and are translucent. Add minced garlic; cook for one minute, stirring often.
Add white rice, salt and pepper, turmeric, and chicken broth. Stir to combine.
Cook mixture until the liquid comes to a boil. Reduce the heat to Low, put a lid on the skillet. Continue simmering the rice for 25 minutes. When done, the rice will be softened, and the liquid will be absorbed.
*Test the rice at the 25 minute mark. If the rice is in need of a bit more cooking (but most liquid is absorbed already), add just a touch more water, and cook for another 5 minutes. The black wild rice will still be a bit firmer than the rest of the rice... (that's okay).
When rice is done, remove the skillet from the heat. Take off lid, and let it stand for a couple minutes. Fluff the rice with a fork, and serve. Enjoy!

Nutrition Facts

Easy Homemade Rice Pilaf

Amount Per Serving (1 g)

Calories 152 Calories from Fat 36

% Daily Value*

Fat 4g6%

Saturated Fat 2g13%

Cholesterol 10mg3%

Sodium 322mg14%

Potassium 132mg4%

Carbohydrates 24g8%

Protein 3g6%

Vitamin A 115IU2%

Vitamin C 6.2mg8%

Calcium 14mg1%

Iron 0.5mg3%

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

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11
Mar
2016

Rosemary Chicken With Caramelized Onion Wine Sauce

categories: Chicken

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Rosemary chicken with caramelized wine sauce is a simple, easy and delicious one skillet dinner! You will love it’s flavor!

I am always on the lookout for new chicken recipes. It seems that we eat more poultry than anything else in our home, so it’s fun to try new recipes. I recently tried a recipe for Rosemary Chicken With Caramelized Onion Wine Sauce, and it was fantastic!

Chicken tenderloins are pan-seared, then complimented with a delicious sauce, featuring caramelized onions and a wine sauce. There is so much flavor in this dish, and guess what? IT IS SO EASY TO PREPARE!

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

How To Make Rosemary Chicken

Sprinkle chicken tenderloins with finely chopped rosemary, and season both sides generously with salt and pepper. If you don’t have tenderloins, you can also cut thick chicken breasts into strips – I used 2 large chicken breasts, cut them into strips… my husband and I had dinner and we had leftovers!

Heat olive oil in a skillet on medium heat. When oil is hot, add chicken pieces; cook chicken for 3-4 minutes per side (until light golden brown, and juices run clear).

Remove the chicken pieces to a plate; keep warm (I used an oven safe plate and put them in a 200 degree oven to keep warm). DO NOT CLEAN THE SKILLET OUT!

Make The Caramelized Onion Wine Sauce

Add the sliced onions to the skillet, add in 1 teaspoon of finely chopped rosemary, and season with salt and pepper.

Cook the onions for about 6-8 minutes on medium heat, until they have caramelized and become golden brown. Remove the onions to a plate and keep warm (yep, I put them in the oven to keep warm, next to the chicken!). DO NOT CLEAN THE SKILLET!

Add the white wine to the skillet; cook for a couple minutes (this will help to deglaze the skillet). Add the chicken broth to the wine sauce, and continue cooking until the sauce has been reduced by about half.

Once sauce has reduced to about half, add butter. Taste test the sauce at this point. If it needs more salt and/or pepper, add them at this time. Stir to combine.

Add Rosemary Chicken Back Into Onion Wine Sauce

Add the warm chicken strips back into the sauce (heat is still on medium).

Add the caramelized onions on top of the chicken. Continue reheating only until chicken and sauce is heated through. Spoon some of the sauce on top of the chicken and onions.

Serve Rosemary Chicken With Caramelized Onion Wine Sauce

Place 2 or 3 chicken strips onto each serving plate, then add onions. Spoon a bit of sauce over the top, and serve while hot.

I served the chicken with my Easy Homemade Rice Pilaf, and a veggie on the side. It was delicious; the chicken, sauce, and rice pilaf have so much flavor!

I hope you will consider making this chicken dish. We sure loved every bit of it, and trust you will, also! Have a great day and remember to be kind as you go about your day. There’s someone out there that might greatly need your encouragement!

Looking For More CHICKEN Recipes?

You can find ALL my recipes in the Recipe Index, located at the top of the page. I have LOTS of wonderful chicken recipes you’ll enjoy, including:

Interested In More Recipes?

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

Recipe Source: http://bamskitchen.com/dietary-restrictions/diabetic-friendly/rosemary-chicken-with-sauteed-onion-wine-sauce/

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Rosemary Chicken With Caramelized Onion Wine Sauce

Prep Time

10 mins

Cook Time

20 mins

Total Time

30 mins

Pan-seared, rosemary seasoned chicken tenderloins, served in a caramelized onion wine sauce.

Category: Entree

Cuisine: American

Keyword: rosemary chicken

Servings: 4 servings (2 pieces per)

Calories Per Serving: 238 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

8 Chicken tenderloins , or 2 large chicken breasts, cut into 1" wide strips (rinsed and dried)
2 teaspoons finely chopped fresh rosemary (divided)
Salt and pepper , to taste
2 Tablespoons olive oil (divided)
1 large onion (or 2 medium), peeled and sliced into rings
1/2 cup white wine
3/4 cup chicken broth
1 Tablespoon butter

US Customary - Metric

Instructions

Season chicken pieces on both sides with 1 teaspoon finely chopped rosemary, salt and pepper.
In a large skillet, heat 1 Tablespoon olive oil until hot. Add chicken tenderloins, and cook for about 3-4 minutes per side, until the juices run clear, and the chicken is done/golden brown in color. Transfer the chicken from the skillet onto a plate, and keep warm. (I put chicken on an ovenproof plate and kept warm in a 200 degree oven). Do not clean out the skillet.
Add remaining 1 Tablespoon olive oil to skillet and heat on medium heat. Once oil is hot, add onion slices, and season with remaining 1 teaspoon finely chopped rosemary, salt and pepper (a generous sprinkle!). Cook the onions, stirring frequently for 6-8 minutes, until golden brown and softened. When done, remove the onions from skillet and keep warm. Do not clean out the skillet.
Add white wine to the skillet. Cook on medium heat for about 2 minutes. This will help burn off the alcohol and will de-glaze the skillet.
Add the chicken broth to the wine; continue cooking until the sauce has been reduced by about half.
Add butter to skillet;stir to melt and combine. Taste test... if needed, add additional salt and pepper.
Add cooked chicken, then onions back into skillet. Cook only until reheated through.
Place hot chicken pieces (2-3 per serving) onto serving plate; top with caramelized onions, and spoon some of the sauce over the top. Serve, and enjoy!

Nutrition Facts

Rosemary Chicken With Caramelized Onion Wine Sauce

Amount Per Serving (2 pieces)

Calories 238 Calories from Fat 108

% Daily Value*

Fat 12g18%

Saturated Fat 3g19%

Cholesterol 71mg24%

Sodium 305mg13%

Potassium 466mg13%

Carbohydrates 3g1%

Sugar 1g1%

Protein 21g42%

Vitamin A 120IU2%

Vitamin C 6.4mg8%

Calcium 17mg2%

Iron 0.6mg3%

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

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09
Mar
2016

Lemon Coffee Cake Muffins

categories: Breakfast, Muffins

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Enjoy one of these jumbo lemon coffee cake muffins with lemon glaze, and start the day with a smile! Make 6 JUMBO muffins or 12 regular muffins.

Anyone out there want a JUMBO sized Lemon Coffee Cake Muffin for breakfast? Here’s a recipe I found on Pinterest that makes 6 tasty jumbo sized (or 12 small) muffins!

I tried this recipe because it looked good, and I love lemon flavored muffins, cupcakes, scones, etc.). Anyways, I received a jumbo muffin pan (6 cups) as a gift, and was aching to give it a “test drive”, so this is the recipe I chose.

I made these muffins several months ago, but am just now getting around to posting the recipe. It’s fairly straightforward and easy to make these lemon coffee cake muffins. Because I chose to make JUMBO muffins, the calorie count is high, but you can easily make 12 “normal” sized muffins (for less calories).

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

Make The Streusel Topping

Mix up the flour, brown sugar, salt and cold butter for the streusel with a pastry cutter. You could also use a food processor and give it a few pulses.

Once mixed, the butter in the streusel should be about the size of small peas. When the streusel is done, refrigerate it until ready to add to the muffin tops.

Make The Lemon Muffin Batter

To make the muffin batter, combine flour, baking powder, baking soda, and salt in a large bowl, and then set aside. In a mixing bowl (or stand mixer), beat the butter and granulated sugar on medium low power until creamy.

Stir in lemon zest, then add one egg at a time (while beating on LOW). Add the vanilla, and blend well (making sure to scrape down sides of bowl). Pour in 1/3 of the buttermilk, then 1/3 of flour mixture, and continue beating on low. Add the rest of the buttermilk and flour in 1/3 increments until all have been incorporated..

Evenly divide the batter into 6 large greased or buttered muffin cups (or 12, for smaller muffins).

Top each muffin with the streusel topping. Completely cover the top of each muffin.

Bake The Lemon Coffee Cake Muffins

Bake the muffins at 350 degrees for 45-55 minutes or until done. Stick a toothpick into the center of a muffin to test for doneness. If it comes out clean (without batter), then the lemon coffee cake muffins are done. Remove the muffin tin to a wire rack to let the muffins cool when they are finished baking. Let the muffins cool completely in the muffin tin.

Make The Lemon Glaze While Muffins Cool

While muffins are cooling, make the lemon glaze, by mixing powdered sugar and fresh squeezed lemon juice until smooth.

Time To Glaze The Lemon Coffee Cake Muffins!

Once the muffins have cooled, gently transfer them out of the muffin tin to a wire rack. Place aluminum foil under the rack to catch any drips from the glaze! When the lemon coffee cake muffins are at room temperature, drizzle the lemon glaze over the top of each one. I even let it run down the sides! Let the glaze firm up, then serve, and enjoy!

Hope you enjoy these lemon coffee cake muffins! Have a great day. The JUMBO muffins have lots of calories, so I’ve also included the caloric count for standard sized muffins in the printable recipe below, as well. Have a good day!

Looking For More MUFFIN Recipes?

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

Interested In More Recipes?

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

Recipe Source: http://www.simplyscratch.com/2011/07/jumbo-lemon-coffee-cake-muffins.html

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Lemon Coffee Cake Muffins

Prep Time

15 mins

Cook Time

45 mins

Total Time

1 hr

Enjoy one of these jumbo lemon coffee cake muffins with lemon glaze, and start the day with a smile! Make 6 JUMBO muffins or 12 regular muffins.

Category: Breakfast

Cuisine: American

Keyword: lemon coffee cake muffins

Servings: 6 huge muffins

Calories Per Serving: 985 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For The Muffin Batter:

2 cups all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1/2 cup butter , room temperature
1 cup granulated sugar
1 1/2 Tablespoons Lemon Zest
2 large eggs
1 teaspoon vanilla extract
1 cup buttermilk

For The Streusel Topping:

1 3/4 cup all purpose flour
3/4 cup brown sugar
1 teaspoon salt
3/4 cup butter , chilled

For The Glaze:

1 cup powdered sugar
3 Tablespoons fresh squeezed lemon juice

US Customary - Metric

Instructions

Preheat your oven to 350 degrees. Butter or spray a jumbo (6 cup) muffin pan OR a regular 12 cup muffin pan.
Make the streusel by combining flour, brown sugar and salt. Cut in chilled butter with a pastry cutter OR pulse in a food processor until butter is size of small peas and evenly distributed. Refrigerate mix.
To make muffins: Whisk the flour, baking powder, baking soda, and salt together in large bowl; set this aside. In a separate bowl (or stand mixer), beat the butter and sugar on medium low until mixture is creamy. Add the lemon zest, then slowly add one egg at a time (while beating on low and scraping down edges), until fully combined. Add vanilla extract and blend.
Alternate adding 1/3 of buttermilk and 1/3 of the flour mixture, blending together until all has been added and mixed into batter. Divide batter into 6 greased jumbo muffin cups (or 12 regular muffin cups). Distribute the streusel over the entire surface of each muffin.
Bake muffins (jumbo sized) in 350 preheated oven for 45-55 minutes, or until done. (If you are making 12 regular sized muffins, make sure to reduce the cooking time!). You can test for doneness by inserting a toothpick into center of muffin. If it comes out clean, muffins are done. Let muffins cool completely in the pan, then remove muffins to a wire rack (with a piece of aluminum foil underneath to catch drips from glaze).
To make glaze, whisk the powdered sugar and fresh lemon juice together. Drizzle the glaze over the tops of the cooled muffins. Let sit until glaze firms up, then serve and enjoy!

Recipe Notes

NOTE: If making 12 muffins (standard size), the calories per muffin is 492. Remember to reduce cooking time if you are preparing 12 muffins instead of 6 jumbo sized muffins.

Nutrition Facts

Lemon Coffee Cake Muffins

Amount Per Serving (1 muffin)

Calories 985 Calories from Fat 378

% Daily Value*

Fat 42g65%

Saturated Fat 26g163%

Cholesterol 161mg54%

Sodium 1369mg60%

Potassium 276mg8%

Carbohydrates 143g48%

Fiber 2g8%

Sugar 82g91%

Protein 12g24%

Vitamin A 1325IU27%

Vitamin C 4.9mg6%

Calcium 131mg13%

Iron 4.1mg23%

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

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07
Mar
2016

Hawaiian Macaroni Salad

categories: Salads, Side Dishes

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Hawaiian Macaroni Salad is a creamy, delicious, easy to prepare side dish with a few simple ingredients! It’s so good it will have you saying “Aloha”.I found a simple recipe for a Hawaiian Macaroni Salad while searching online the other day. I first tried Hawaiian macaroni salad (and loved it) several months ago, when our oldest son dropped by our home with pulled pork and macaroni salad he picked up from a local, well known authentic Hawaiian restaurant.

We loved this recipe! I grew up not really liking “regular” macaroni salad, due to all the sweet pickle relish my Mom put in the recipe (not a big fan!). Perhaps that is why I really like this simple, creamy Hawaiian-style macaroni salad, made with a few simple ingredients (and no pickle relish!) Finely shredded carrots are what give this tasty salad it’s slight orange coloring. Here’s how to make this fantastic “Hawaiian-style” side dish:

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

How To Make Hawaiian Macaroni Salad

Cook one pound (16 ounces) of elbow macaroni according to package instructions.

Finely shred the carrots and onion while the macaroni is cooking. I used the smaller opening of my hand grater to finely shred both the carrots and the onion.

Drain Macaroni, But Do Not Let It Cool

When the macaroni has finished cooking, drain it well, but don’t let it cool off. Just let the water drain out, but don’t rinse the noodles. The hot macaroni will absorb more if it mixed while still hot.

Put the macaroni in a bowl, or container with a lid. While the macaroni is still hot, add apple cider vinegar, carrots and onion. Stir well. After ingredients are mixed together, let it cool for about 15 minutes.

While macaroni is cooling off, mix together mayonnaise, milk and sugar in a separate container. Once macaroni is completely cool, add the mayonnaise mixture; gently stir it in, until ingredients are fully combined.

Time To Refrigerate The Hawaiian Macaroni Salad

After ingredients are completely mixed together, add salt and black pepper, to taste. At this point the salad will seem “wet” , but never fear! The macaroni will absorb lots of the moisture as it refrigerates.

Cover the salad and refrigerate for at LEAST 4 hours (trust me, the longer it refrigerates, the better it tastes!). Make sure to give it a stir before serving, then enjoy this great side dish with some pulled pork (and rice), for an authentic Hawaiian meal!

I’m really glad I made this Hawaiian macaroni salad. I kept coming back and having a few bites of it here and there (couldn’t stay out of it!). I even invited our son over to taste test it, and he loved it (and took some home for later)! It is (or WAS… we scarfed it) delicious, simple to prepare, very creamy (like it’s supposed to be), and a great side dish. Hope you’ll give it a try!

Looking For More SIDE SALAD Recipes?

You can find ALL my recipes in the Recipe Index, located at the top of the page. I have lots of side salad recipes you might enjoy, including:

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Recipe Source: http://www.favfamilyrecipes.com/authentic-hawaiian-macaroni-salad.html

5 from 1 vote

Hawaiian Macaroni Salad

Prep Time

20 mins

Cook Time

10 mins

Total Time

30 mins

Hawaiian Macaroni Salad is a creamy, delicious, easy to prepare side dish with a few simple ingredients! It's so good it will have you saying "Aloha!"

Category: Salad/Side Dish

Cuisine: American

Keyword: Hawaiian macaroni salad

Servings: 10 servings

Calories Per Serving: 561 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1 pound elbow macaroni , uncooked
2 Tablespoons apple cider vinegar
2 large carrots , finely shredded
1/4 cup finely shredded onion
2 1/2 cups mayonnaise (Best Foods or Hellman's recommended by original source)
1/4 cup milk
2 teaspoons granulated sugar
Salt and pepper , to taste

US Customary - Metric

Instructions

Prepare the elbow macaroni, according to package instructions. When done, drain macaroni and put it into a large bowl while still hot.
While the macaroni is hot, add the apple cider vinegar, shredded carrots and shredded onion. Stir and mix well. Let the macaroni cool down for 15 minutes.
In a small bowl, mix the mayonnaise, milk, and granulated sugar together until fully combined. Gently stir in the mayonnaise mixture into the macaroni (which is now at room temp). Stir until all ingredients are fully coated. Season with salt and pepper, to taste.
Cover bowl; place salad in refrigerator for at least 4 hours (or overnight-the longer it refrigerates, the better it will taste!). When ready to serve, give the salad a light stir... and enjoy!

Nutrition Facts

Hawaiian Macaroni Salad

Amount Per Serving (1 g)

Calories 561 Calories from Fat 378

% Daily Value*

Fat 42g65%

Saturated Fat 6g38%

Cholesterol 23mg8%

Sodium 369mg16%

Potassium 166mg5%

Carbohydrates 36g12%

Fiber 1g4%

Sugar 4g4%

Protein 6g12%

Vitamin A 2085IU42%

Vitamin C 1mg1%

Calcium 25mg3%

Iron 0.7mg4%

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

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04
Mar
2016

Honey Garlic Chicken And Veggies

categories: Chicken, Main Dishes

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Honey garlic chicken breasts are baked in a honey garlic sauce, with red potatoes and broccoli in this delicious, easy, one pan dinner!

Last evening I tried a new chicken recipe… for ALL IN ONE PAN Honey Garlic Chicken And Veggies. Plump chicken breasts, a yummy sauce, red potatoes and broccoli all bake together for this meal.

The honey garlic chicken recipe was very simple to prepare, and the cleanup was a breeze. A main reason cleanup is easy, is because the chicken, baby red potatoes and broccoli are all cooked in the same baking dish. Hooray for one dish meals! On top of that, the final results tasted GOOD.

The honey garlic chicken is coated in a honey, garlic, brown sugar and Dijon sauce, which imparts great flavor to the chicken. All the chicken breasts are baked with baby red potatoes and broccoli florets, and they are yummy!

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

How To Make Honey Garlic Chicken And Veggies

The sauce is made first by combining olive oil, melted butter, honey, brown sugar, Dijon mustard, garlic, and spices. It’s so easy!

Prep The Potatoes And The Chicken

Spray a baking dish lightly, then place cut up baby red potatoes in the pan in a single layer. Drizzle the potatoes with olive oil, and season with salt and pepper. **Please note: this recipe makes 4 servings… my pictures only reflect amount of chicken, potatoes and broccoli used for 2 servings.

Brush the sauce onto both sides of the chicken, then place the chicken breasts on top of the potatoes. Spoon additional sauce onto the top of each of the chicken breasts. You will also need to sprinkle the chicken with additional salt.

Bake The Honey Garlic Chicken

Bake the chicken and potatoes in a 400 degree (preheated) oven for 25-30 minutes (mine took 30 minutes), or until completely cooked through (internal temp. of 165 degrees F). About 10 minutes before the chicken is finished baking, put the broccoli into the pan (nestle it in), and continue baking.

Caramelize The Honey Garlic Chicken and Veggies

When the chicken (and potatoes) are fully cooked through, place the pan under the broiler (in the middle of oven) for 2-3 minutes. This small step of broiling will help to caramelize the tops of the chicken breasts and will slightly char the broccoli.

Serve The Honey Garlic Chicken and Veggies

When done, spoon some of the sauce left in the pan over the top of the honey garlic chicken. Garnish the chicken breasts with chopped or dried parsley (if desired), dish up the potatoes and broccoli… and serve!

I truly hope you enjoy your one pan honey garlic chicken dinner (and the easy cleanup)! Have a fantastic day, friends. May God bless and keep you.

Looking For More CHICKEN Recipes?

You can find ALL my recipes in the Recipe Index, located at the top of the page. I have a LOT of chicken recipes for you to enjoy, including:

Interested In More Recipes?

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Recipe Source: http://damndelicious.net/2015/06/27/one-pan-honey-garlic-chicken-and-veggies/

0 from 0 votes

Honey Garlic Chicken And Veggies

Prep Time

10 mins

Cook Time

35 mins

Total Time

45 mins

Honey garlic chicken breasts are baked in a honey garlic sauce, with red potatoes and broccoli in this delicious, easy one pan dinner!

Category: Entree

Cuisine: American

Keyword: honey garlic chicken

Servings: 4 servings

Calories Per Serving: 443 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For sauce:

3 Tablespoons olive oil , divided
2 Tablespoons butter , melted
2 Tablespoons honey
2 Tablespoons brown sugar
1 Tablespoon Dijon mustard
3 cloves garlic , minced
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
Salt and Pepper , to taste

For chicken and veggies:

1 pound baby red potatoes , halved)
4 boneless , skinless chicken breasts
4-5 cups broccoli florets
Chopped fresh parsley leaves or dried parsley for garnish

US Customary - Metric

Instructions

Prepare the sauce: Whisk 2 Tablespoons olive oil, melted butter, honey, Dijon mustard, brown sugar, minced garlic, oregano and basil together in a small bowl. Add salt and pepper, to taste. Whisk until smooth. Set sauce aside.
Preheat oven to 400 degrees. Spray a 13x 9 baking dish with non stick spray (or lightly oil pan).
Cut the baby potatoes in half. (If using larger red potatoes, make sure to cut them into fourths (so they will cook all the way through). Put the potatoes in the baking pan, in a single layer. Drizzle with remaining 1 Tablespoon olive oil, and sprinkle with salt and pepper.
Brush the sauce onto both sides of the chicken breasts and lay the chicken in a single layer on top of the potatoes. Brush additional sauce onto top of each chicken breast. Bake the chicken and potatoes at 400 degrees for 25-30 minutes. About 10 minutes before the chicken is done, add the broccoli (nestling it in the pan). Continue cooking for 10 minutes, or until the chicken is fully cooked (chicken should have an internal temp. of 165 degrees when done).
Once chicken (and potatoes) are done, place the pan on the middle shelf of the oven and broil for 2-3 minutes, until the sauce on top of the chicken is slightly caramelized, and the broccoli has a slight char.
Place chicken on individual serving plates, and spoon more of the sauce from the pan on top. Garnish chicken breasts with chopped parsley (fresh or dried), if desired. Dish up potatoes and broccoli, serve and enjoy!

Nutrition Facts

Honey Garlic Chicken And Veggies

Amount Per Serving (1 serving)

Calories 443 Calories from Fat 171

% Daily Value*

Fat 19g29%

Saturated Fat 5g31%

Cholesterol 87mg29%

Sodium 286mg12%

Potassium 1230mg35%

Carbohydrates 39g13%

Fiber 4g17%

Sugar 17g19%

Protein 29g58%

Vitamin A 775IU16%

Vitamin C 93mg113%

Calcium 76mg8%

Iron 2.2mg12%

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

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02
Mar
2016

Coconut Pecan Chocolate Chip Granola

categories: Breakfast

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It’s easy to bake up a batch of Coconut Pecan Chocolate Chip Granola to have around for a delicious, family-friendly breakfast treat!
I recently saw a recipe on Pinterest for Coconut Pecan Chocolate Chip Granola. Because I love to make (and eat) granola, I decided to give this slightly decadent sounding recipe a try! I love to sprinkle granola on top of vanilla Greek yogurt as a breakfast treat, so I was all over this recipe when I saw it. Guess what? It’s even good sprinkled on top of a scoop of ice cream (at least that’s the word on the street).

Granola with coconut and pecans and chocolate chips? Be still my heart. Did I also mention that the coconut and pecans are slightly toasted by the end of the baking time (which makes them even more delicious!)? Yes, please.

The recipe is a cinch to make with only a few ingredients. The prep time is 5 minutes, and the coconut pecan granola is baked for only 30 minutes. That’s it!! Before you have time to think about it, the granola is done… and your home will smell wonderfully “coconut-y”! Here’s what you do:

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

How To Make Coconut Pecan Granola

Preheat your oven to 300 degrees. Place the oats, coconut and chopped pecans in a large mixing bowl.

In a separate microwave safe bowl, combine the coconut oil and honey. Cook in microwave on high for about 25-30 seconds to melt the honey and coconut oil.

Remove the bowl from the microwave, and stir until smooth. Pour the honey and oil mixture into the bowl with the oats, etc. Stir well to combine ingredients.

Once the mixture is evenly coated, spread the granola out on silicone baking mat or parchment paper lined baking sheet.

Bake The Coconut Pecan Chocolate Chip Granola

Bake the coconut pecan chocolate chip granola at 300 degrees for 30 minutes. Halfway though the baking time, give the mixture a quick little stir and re-distribute the granola on sheet.

Once the granola is done, let it cool (it will be soft, but will become firmer and crunchier as the mixture cools down). Let the coconut pecan granola cool completely on the baking sheet, then pour into a bowl.

Add Chocolate Chips To The Cooled Granola

Once the granola is completely cool, add the chocolate chips; stir to combine. Your granola is now ready to enjoy as a breakfast treat, a snack, or a topping for ice cream, etc.

Store the coconut pecan chocolate chip granola in a covered container. I found that the recipe as written makes exactly a quart of granola, so I stored it in a quart sized canning jar. I wanted to try this granola before increasing the quantity, but now that I’ve tasted just how yummy it is, NEXT TIME I will make a DOUBLE batch, so we will have more!

If you like granola, I’m sure you’ll enjoy this recipe. You might also like to try my recipes for Gingerbread Granola and Cranberry Almond Granola. Sure hope you will give either these recipes a try! I sincerely wish for you a wonderful day… filled with hope and encouragement for your heart and soul!

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 large variety of delicious breakfast recipes, including”

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Facebook page: The Grateful Girl Cooks!
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Recipe Source: http://chefsavvy.com/recipes/coconut-pecan-chocolate-chip-granola/

0 from 0 votes

Coconut Pecan Chocolate Chip Granola

Prep Time

5 mins

Cook Time

30 mins

Total Time

35 mins

It's easy to bake up a batch of Coconut Pecan Chocolate Chip Granola to have around for a delicious, family-friendly breakfast treat!

Category: Breakfast

Cuisine: American

Keyword: coconut pecan granola

Servings: 16 (1/4 cup each)

Calories Per Serving: 154 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1/4 cup coconut oil
1/4 cup plus 2 Tablespoons honey
2 cups old fashioned oats
1/2 cup shredded coconut
1/2 cup chopped pecans
1/2 cup semi-sweet chocolate chips

US Customary - Metric

Instructions

Preheat your oven to 300 degrees while preparing granola.
Place oats, coconut, and chopped pecans in a large mixing bowl. Set aside.
In a microwave safe bowl, cook the honey and coconut oil for 25-30 seconds in microwave on high.
Remove from microwave and stir until smooth. Pour the honey/oil mixture over the oats/coconut/pecan mixture. Stir well until well combined and coated.
Evenly distribute the oat mixture onto a baking sheet that is lined with either a silicone mat, or parchment paper. Bake granola for 30 minutes, stirring it a bit and redistributing it half way through the cooking time. The granola will be golden brown when done. It will firm up as it cools, and get crunchy. Let the granola cool completely.
Once granola is completely cooled down, add the chocolate chips and stir.
Granola is now ready to enjoy! Store in a covered container.

Recipe Notes

Recipe makes approximately 4 cups granola total.

Nutrition Facts

Coconut Pecan Chocolate Chip Granola

Amount Per Serving (0.25 cup)

Calories 154 Calories from Fat 81

% Daily Value*

Fat 9g14%

Saturated Fat 5g31%

Sodium 8mg0%

Potassium 94mg3%

Carbohydrates 15g5%

Fiber 1g4%

Sugar 7g8%

Protein 2g4%

Calcium 11mg1%

Iron 1mg6%

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

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29
Feb
2016

Poppyseed Salad Dressing

categories: Sauces and Dressings

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This delicious poppyseed salad dressing is EASY to make in under 5 minutes, using common pantry ingredients! Why buy it when you can make it from scratch?

I love to make salad dressing from scratch. Don’t get me wrong… I have bottles of brand name salad dressings in my fridge, but when I stumble on a great “made from scratch” recipe, I add it to my collection. That’s how it is with this simple poppyseed salad dressing.

I found this recipe on Pinterest, and thought I’d give it a try pairing it with one of my favorite salads that I make often. Sure enough… it was FANTASTIC!

I love knowing the salad dressing is made without a lot of chemicals, but with common household ingredients! And guess what? This salad dressing is wonderful, and can be ready in under 5 minutes!

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

How To Make Poppyseed Salad Dressing

Here’s how you can make it, too! Gather the ingredients: apple cider vinegar, dry mustard powder, chopped red onion, salt, poppy seeds, sugar and oil.

If you prefer, you can substitute half cup of olive oil and half cup of canola oil (both) as a replacement for the cup of vegetable oil.

Mix all the ingredients together really well, until the sugar has dissolved, and everything has been blended together. Pour into a covered bottle or serving container.

Refrigerate the poppyseed salad dressing until ready to use (the flavors really “marry” well, the longer you let it refrigerate).

I’m not kidding you- this poppyseed salad dressing is GOOD! I might have even taken a spoonful taste the day AFTER we had it on a salad, and oh boy… this one’s a keeper! My husband loved it, as well!

We used this salad dressing on a mixed green salad that has mixed greens, toasted almond slices, blueberries, strawberries, and feta cheese. Perfect!

I will definitely make this poppyseed salad dressing again, because it tastes wonderful!

Hope you’ll give this recipe for salad dressing a try! Have a blessed day, friends.

Looking For More SALAD DRESSING Recipes?

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

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

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Recipe Source: http://thefoodcharlatan.com/2014/05/23/copycat-cafe-zupas-poppyseed-dressing-spinach-bleu-cheese-salad/

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Poppyseed Salad Dressing

Prep Time

5 mins

Cook Time

0 mins

Total Time

5 mins

This delicious poppyseed salad dressing is EASY to make in under 5 minutes, using common pantry ingredients! Why buy it when you can make it from scratch?

Category: Salad Dressing

Cuisine: American

Keyword: poppyseed salad dressing

Servings: 24 (1 T. per serving)

Calories Per Serving: 106 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1/2 cup apple cider vinegar
1 teaspoon dry mustard powder
4 teaspoons chopped red onion
1/2 teaspoon salt
1 1/2 Tablespoons poppy seeds
2/3 cup granulated sugar
1 cup vegetable oil

US Customary - Metric

Instructions

Place all ingredients into medium bowl or blender.
Whisk all ingredients together by hand for a minute or two until completely blended, OR blend in electric blender until ingredients are fully incorporated.
Refrigerate dressing, so the flavors have time to fully come together.
Serve, and enjoy!

Recipe Notes

You can also substitute half cup of olive oil and half cup of canola canola oil for the cup of vegetable oil.

Nutrition Facts

Poppyseed Salad Dressing

Amount Per Serving (1 Tablespoon)

Calories 106 Calories from Fat 81

% Daily Value*

Fat 9g14%

Saturated Fat 1g6%

Trans Fat 0.1g

Polyunsaturated Fat 5g

Monounsaturated Fat 2g

Sodium 49mg2%

Potassium 9mg0%

Carbohydrates 6g2%

Fiber 0.1g0%

Sugar 6g7%

Protein 0.1g0%

Vitamin A 0.03IU0%

Vitamin C 0.04mg0%

Calcium 9mg1%

Iron 0.1mg1%

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

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26
Feb
2016

Cheesy Ham, Spinach & Macaroni Bake

categories: Casseroles, Main Dishes, Pork

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Ever have one of those days when you can’t think of anything you want to fix for dinner? Well, that was my predicament recently… so I put my “thinking cap” on, grabbed some things from my refrigerator, and came up with this recipe for Cheesy Ham, Spinach & Macaroni Bake!

With a few ingredients and a little imagination, this meal actually turned out very well! Ham and veggies are cooked, a basic cheese sauce is made, elbow macaroni noodles are cooked, then it is all mixed together and baked, and BOOM… dinner is served (without too much work!). And guess what? It tasted great! Here’s what I did to make this dish:

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

In a large skillet, sauté ham, fresh spinach, red pepper, green onions, and mushrooms in a bit of butter for 3-4 minutes. The spinach will reduce down quite nicely as it cooks. Set aside when done.

In separate pan, cook 2 cups of macaroni noodles according to package instructions, then drain. It saves some time if you cook the pasta while cooking the ham and veggies. (yippee for multi-tasking!)

Make The Cheese Sauce

Make the cheese sauce by cooking butter and flour on medium low in large pan for a couple minutes until butter is melted, and flour is cooked (to reduce “pasty” taste).

Add milk to flour/butter mixture, and whisk to combine. Continue cooking (and whisking) until mixture has thickened (approximately 3-4 minutes)

Add cheddar cheese to sauce. Cook (and stir) until cheese is melted and fully incorporated into sauce.

Add the sauteéd ham and veggie mixture to the sauce. Stir to combine.

Add the macaroni noodles. Stir to combine.

Prepare Cheesy Ham Spinach Macaroni Bake For The Oven

Pour the pasta, ham and veggie mixture into a well-buttered (or sprayed) casserole dish.

Sprinkle the top of the cheesy ham spinach macaroni bake casserole with Panko crumbs (or dried bread crumbs). Top this mixture with grated cheddar cheese.

Time To Bake!

Cover the pan with foil, then bake in preheated 350 degree oven for 25 minutes. Remove foil from the cheesy ham spinach macaroni bake, then cook an additional 10-15 minutes, until heated through and bubbly.

Remove from oven, let cool for just a second, then dish it up onto individual dinner plates. Enjoy this simple, yet filling and tasty dish!

Hope you enjoy this cheesy ham spinach macaroni bake. It has a little bit of everything in it: Meat, Cheese, Pasta, and Veggies! We enjoyed the leftovers the next day for lunch, too (Yum!) Hope you will consider making this “comfort food” kind of dinner, and really hope you enjoy it like we did. Have a great day!

Looking for More Cheesy Pasta Dishes?

You can find all of my recipes in the Recipe Index, located at the top of the page. I have some delicious cheesy pasta dishes there, including:

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Recipe Source: My brain (once I put my “thinking cap” on).’

0 from 0 votes

Cheesy Ham, Spinach & Macaroni Bake

Prep Time

25 mins

Cook Time

35 mins

Total Time

1 hr

A comforting casserole, filled with pasta, ham, cheese, spinach, mushrooms, and red bell peppers, in a light cheese sauce.

Category: Entree

Cuisine: American

Keyword: ham spinach macaroni bake

Servings: 6 servings

Calories Per Serving: 530 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

2 Tablespoons butter
1 cup ham (cubed in bite sized pieces)
1/4 red bell pepper , chopped
2 green onions , sliced
2 cups fresh spinach , chopped
8-10 mushrooms , chopped
1 heaping teaspoon minced garlic
2 cups elbow macaroni noodles , cooked and drained
2 Tablespoons butter
2 heaping Tablespoons flour
1 1/2 cups milk
1 cup grated cheddar cheese
1/3 cups Panko crumbs (or bread crumbs) for garnish
Additional grated cheddar cheese (for garnish)

US Customary - Metric

Instructions

Melt 2 Tablespoons butter in large skillet. Add diced ham, red bell pepper, green onions, spinach and mushrooms. Cook for 4-5 minutes or until mixture (spinach) is dramatically reduced. Add minced garlic and cook for an additional minute (but do not burn garlic). Set skillet aside.
While cooking ham and veggies, also cook elbow macaroni according to package instructions; drain, rinse, and set aside.
In a separate large skillet, melt 2 Tablespoons butter. Add flour; stir to combine. Cook this mixture on low for 1-2 minutes (this helps the pasty taste of the flour to cook out). Add milk. Whisk to combine, and cook for 3-4 minutes on medium low, stirring constantly, until mixture thickens, and is heated through. Add 1 cup grated cheddar cheese; stir until cheese has melted into sauce.
Add the ham and veggie mixture to the sauce, then add the macaroni noodles. Stir well, to fully combine ingredients.
Place mixture into a greased or buttered casserole dish. Cover dish with aluminum foil.
Bake at 350 degrees for 25 minutes. Remove foil and continue cooking for 10-15 additional minutes or until heated through and slightly bubbly.
Remove from oven; let sit for a minute or two to solidify a bit, then cut and serve. Enjoy!

Nutrition Facts

Cheesy Ham, Spinach & Macaroni Bake

Amount Per Serving (1 serving)

Calories 530 Calories from Fat 180

% Daily Value*

Fat 20g31%

Saturated Fat 11g69%

Cholesterol 57mg19%

Sodium 564mg25%

Potassium 344mg10%

Carbohydrates 66g22%

Fiber 2g8%

Sugar 4g4%

Protein 20g40%

Vitamin A 1710IU34%

Vitamin C 12.2mg15%

Calcium 228mg23%

Iron 2.1mg12%

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

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Prepare The Dover Sole

Cook The Dover Sole Fillets

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How To Make Chocolate Chip Coconut Monkey Bread Minis

Let the Biscuit Pieces Go Swimming In Butter

Prepare Chocolate Chip Coconut Monkey Bread Minis For Baking

Bake The Monkey Bread Minis

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How To Make Easy Homemade Rice Pilaf

Let The Rice Pilaf Cook

Serve The Homemade Rice Pilaf

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How To Make Rosemary Chicken

Make The Caramelized Onion Wine Sauce

Add Rosemary Chicken Back Into Onion Wine Sauce

Serve Rosemary Chicken With Caramelized Onion Wine Sauce

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Make The Streusel Topping

Make The Lemon Muffin Batter

Bake The Lemon Coffee Cake Muffins

Make The Lemon Glaze While Muffins Cool

Time To Glaze The Lemon Coffee Cake Muffins!

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How To Make Hawaiian Macaroni Salad

Drain Macaroni, But Do Not Let It Cool

Time To Refrigerate The Hawaiian Macaroni Salad

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How To Make Honey Garlic Chicken And Veggies

Prep The Potatoes And The Chicken

Bake The Honey Garlic Chicken

Caramelize The Honey Garlic Chicken and Veggies

Serve The Honey Garlic Chicken and Veggies

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How To Make Coconut Pecan Granola

Bake The Coconut Pecan Chocolate Chip Granola

Add Chocolate Chips To The Cooled Granola

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How To Make Poppyseed Salad Dressing

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Make The Cheese Sauce

Prepare Cheesy Ham Spinach Macaroni Bake For The Oven

Time To Bake!

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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

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

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

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

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