The Grateful Girl Cooks!

02
Mar
2016

Coconut Pecan Chocolate Chip Granola

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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:

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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?

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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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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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24
Feb
2016

Almond Poppyseed Muffins

categories: Breads, Breakfast, Muffins

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Almond Poppyseed Muffins are incredibly EASY to make, taste wonderful, and are a perfect breakfast treat or snack for those you love. Recipe makes 18.

I tried a new recipe for Almond Poppyseed Muffins recently, and thought I’d share the recipe for these easy and delicious breakfast treats with you today!

These almond poppyseed muffins are incredibly EASY to make, and have a delicious light almond flavor. In about 30 minutes total time, I had 18 of these tasty muffins out of the oven and waiting to be eaten… not too shabby! They are the perfect muffins to grab on the way out the front door for work, school, etc.

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

How To Make Almond Poppyseed Muffins

Mix the dry ingredients (flour, sugar, poppyseeds, baking powder, and salt) in a large mixing bowl. Set aside.

In a separate bowl, whisk together eggs, milk, oil, vanilla and almond extracts.

Pour the egg mixture into the dry ingredients, and stir only until just mixed together.

Bake The Almond Poppyseed Muffins

Divide the batter evenly into greased or paper-lined muffin cups. Fill them 2/3 of the way full. Bake in a pre-heated oven at 350 degrees for 20-25 minutes, or until done.

To test for doneness, stick a toothpick into center of muffin. If toothpick comes out clean, muffins are done. The muffins should be light golden brown, as well.

When done, let the muffins cool for about 10 minutes in the muffin pans, then remove them to a wire rack to finish cooling.

That’s it!!! Now you can serve and enjoy these tasty muffins! Hope you enjoy these simple almond poppyseed muffins. In no time at all, you can make a dozen and a half of these! They also are freezable, if wrapped well.

If you enjoy these almond poppyseed muffins, be sure and check out my other muffin recipes for Apple Crumb, Cranberry Orange, Chocolate Chip, Blueberry Crumble, Banana Crumb, Apple Raisin, and many others, all found in the Recipe Index at the top of each blog post.

Have a great day – my sincere prayer is that you will know and sense the amazing, unconditional love of God. He loves you and me so very much… for THAT I am forever grateful.

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Recipe Source: http://chefronlock.com/recipes/almond-poppyseed-muffins/ (domain has expired)

0 from 0 votes

Almond Poppyseed Muffins

Prep Time

10 mins

Cook Time

20 mins

Total Time

30 mins

Almond Poppyseed Muffins are incredibly EASY to make, taste wonderful, and are a perfect breakfast treat or snack for those you love. Recipe makes 18.

Category: Breakfast

Cuisine: American

Keyword: almond poppyseed muffins

Servings: 18 muffins

Calories Per Serving: 220 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

3 cups all purpose flour
2 1/2 cups granulated sugar
2 Tablespoons poppy seeds
1 1/2 teaspoons baking powder
1 1/2 teaspoons salt
3 large eggs
1 1/2 cups milk
1 cup vegetable or canola oil
1 1/2 teaspoons vanilla extract
1 1/2 teaspoons almond extract

US Customary - Metric

Instructions

Before beginning, preheat oven to 350 degrees. Grease muffin pan or fill it with paper-lined muffin cups.
Mix the dry ingredients together in a large bowl.
In a separate bowl, whisk the eggs, milk, oil, vanilla and almond extracts together until combined.
Stir the wet ingredients into the bowl with the dry ingredients. Stir mixture only until ingredients are moist and mixed together.
Fill the prepared muffin cups 2/3 full of batter. Bake muffins at 350 degrees for 20-25 minutes or until light golden brown and tested for doneness (I use a toothpick into the middle of the muffin).
Remove from oven. Let muffins cool in the muffin tin for 10 minutes, then remove them to a wire rack to finish cooling. Serve and enjoy!

Nutrition Facts

Almond Poppyseed Muffins

Amount Per Serving (1 muffin)

Calories 220 Calories from Fat 18

% Daily Value*

Fat 2g3%

Saturated Fat 1g6%

Cholesterol 28mg9%

Sodium 214mg9%

Potassium 102mg3%

Carbohydrates 45g15%

Sugar 28g31%

Protein 3g6%

Vitamin A 80IU2%

Calcium 61mg6%

Iron 1.2mg7%

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

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22
Feb
2016

Strawberry Coconut Overnight Oats

categories: Breakfast

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It’s easy to make Strawberry Coconut Overnight Oats with this recipe that uses almond milk, rolled oats, chia seeds, and maple syrup for a sweetener!

Recently I tried a new recipe for Strawberry Coconut Overnight Oats, and they were wonderful. This breakfast treat is flavorful and full of filling, healthy chia seeds for a tasty breakfast with an extra nutritional boost. A friend of mine posted this recipe on a Facebook page, and I thought it looked promising, and very simple.

In this recipe, rolled oats are combined with strawberry puree, coconut, almond milk, pure maple syrup (for sweetness), chia seeds (which help fill you up!), vanilla extract and lemon juice. The oats are then refrigerated overnight. By breakfast the next day, the oats will have absorbed quite a bit of the liquid and flavor, and will be waiting for you in your refrigerator!

Most of the time I put the oats into individual containers with lids and then refrigerate. I also do this with my Apple Cinnamon Steel Cut Oats With Pecans. Single serving containers are very convenient to grab, while running out the front door. Here’s how simple it is to make these tasty oats:

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

Puree The Strawberries

Puree fresh or frozen strawberries, whichever ones you have handy. You can add a tiny bit of the almond milk to help with the blending. You want this strawberry mixture to be very smooth and fully mixed once done.

Pour the blended strawberries into a large bowl. Add the rest of the ingredients to the bowl.

Stir well, to completely mix and combine the ingredients together. The maple syrup gives the mixture enough sweetness for my taste, but you might prefer it a little sweeter. Taste the oats and add more maple syrup, if you want them sweeter.

Refrigerate The Strawberry Coconut Overnight Oats

Pour the strawberry coconut overnight oats into a large container (with a lid) or several smaller containers. I usually divide the oat mixture into small, plastic containers that have lids. It’s not necessary to do that, but I really like the convenience of individual servings ready to go in the fridge. That way, I can just “grab and go”, even taking them in the car if necessary to eat a quick meal on the go.

You can also leave the oats in large covered bowl overnight, and dish it up from there. Whatever works best for you is certainly okay with me. Refrigerate the strawberry coconut overnight oats overnight, The oat mixture will firm up, and be ready to eat first thing in the morning, nice and chilled! YES… the overnight oats are not heated, but are eaten chilled. I tell you that because I once had a reader ask me that question.

That’s it! These strawberry coconut overnight oats are incredibly easy to make, and they taste good, too. You can store the covered oats in the refrigerator for up to 3-4 days. I like not having to think about what I’m going to fix for breakfast, because I know there’s a little container of overnight oats waiting for me in the fridge! Hope you will consider giving this recipe a try.

Looking For More OVERNIGHT OATS recipes?

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

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Recipe Source (Adapted Slightly): http://www.eatgood4life.com/strawberry-coconut-overnight-oats/

0 from 0 votes

Strawberry Coconut Overnight Oats

Prep Time

10 mins

Cook Time

0 mins

Total Time

10 mins

It's easy to make Strawberry Coconut Overnight Oats with this recipe that uses almond milk, rolled oats, chia seeds, and maple syrup for a sweetener!

Category: Breakfast

Cuisine: American

Keyword: strawberry coconut overnight oats

Servings: 6 servings

Calories Per Serving: 390 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

4 cups rolled oats
12 ounces fresh or frozen strawberries , pureed
5 1/2 cups almond milk
1/2 cup shredded unsweetened coconut
1/3 cup chia seeds
1/4 cup pure maple syrup
1 teaspoon vanilla extract
1 teaspoon fresh lemon juice (optional, but I like the freshness it adds!)

US Customary - Metric

Instructions

Puree strawberries with a tiny bit of the almond milk (just enough to fully blend the strawberries), and place in large mixing bowl.
Add remaining ingredients and stir thoroughly, to fully combine. Place oat mixture into a large covered bowl or into individual serving cups (with lids), and refrigerate overnight. Remove from refrigerator when ready to eat. Serve chilled.
Mixture will keep for up to 3-4 days (covered) in refrigerator.

Recipe Notes

This should be made the day before you wish to eat them and refrigerated overnight. The overnight refrigeration time allows the liquid, etc. to be absorbed more into the oats.

Nutrition Facts

Strawberry Coconut Overnight Oats

Amount Per Serving (1 serving)

Calories 390 Calories from Fat 126

% Daily Value*

Fat 14g22%

Saturated Fat 5g31%

Sodium 307mg13%

Potassium 392mg11%

Carbohydrates 56g19%

Fiber 11g46%

Sugar 12g13%

Protein 10g20%

Vitamin C 33.8mg41%

Calcium 388mg39%

Iron 3.5mg19%

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

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19
Feb
2016

Corn, Bacon & Potato Chowder

categories: Bacon, Soups

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Corn Bacon Potato Chowder- this thick, creamy soup with potatoes, corn, and bacon is filling, delicious, and easy to prepare. Perfect dish for a cold day!When it’s cold outside, a big pot of hot soup always helps to take the chill off! A few days ago, on a drizzly, cold Pacific Northwest day, I made corn bacon potato chowder, from a recipe I’ve used for over 30 years.

This thick, creamy soup is easy to prepare, very filling, delicious, and it’s definitely a family favorite I am confident you will enjoy!!

The recipe is simple to prepare, and the reward for a small amount of your time is a big pot of thick, tasty chowder! Here’s how easy it is to prepare:

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

Cook the Bacon

Start by cooking the bacon (everything is better with bacon, right?). Fry the bacon until fully cooked and crisp.

TIP: Stack the bacon, slice into thin strips, then fry it in the pan you are using for the soup. The smaller pieces cook faster this way.

When I make this, I fry the bacon in the same pan I cook the soup in, so it makes this a one pot meal! Less cleanup! YES!!!

Once bacon is really crisp, remove (using a slotted spoon) to a paper towel lined plate. The paper towels will absorb any leftover bacon grease.

Set a few bacon pieces aside to garnish the soup with later, if desired. Leave 3 Tablespoons of bacon grease in pan, and discard the rest.

Prepare The Chowder Base

Add onion and celery (including celery tops) to the 3 Tablespoons bacon drippings left in the pan. Cook & stir until the onion is translucent in color and tender (3-4 minutes).

Add 3 Tablespoons flour (this will act as a thickening agent for the corn bacon potato chowder). Stir to combine, and cook on low heat for a minute or two (this helps to “cook out” the floury taste).

Time To Add The Milk

Add milk to the saucepan. Stir well, to combine all the ingredients. Heat the liquid until it boils, stirring constantly, and scraping the bottom of pan, so it doesn’t stick.

Once it comes to a boil, cook for one more minute, stirring constantly. The chowder mixture will thicken as it cooks.

Time To Add The Corn And Potatoes

The next step is to add in the cream style corn, potatoes, bacon, salt and pepper. Canned potatoes are used in this recipe.

Here is a photo of the kind of canned potatoes you need for this recipe. They are called new potatoes (or whole white potatoes) at the grocery store.

Drain, then dice the potatoes before adding them to soup. I cut them in half length-wise, then in half again lengthwise, then dice.

Once potatoes are diced, add in the potatoes, cream style corn, bacon pieces, salt and pepper; stir to combine.

Cook The Corn Bacon Potato Chowder Until Hot And Thick

Cook the corn bacon potato chowder only until it is heated through. Take a small taste of the chowder, and add additional salt and pepper to suit your preference.

See how nice and thick this corn bacon potato chowder is? That is perfect, and this means it is now ready to be served and enjoyed.

Serve The Chowder!

Ladle the chowder into bowls (or cups). If you use bowls, this recipe will make 4-5 servings. If you use small mugs or cups, it should make about 6-8 smaller servings.

Garnish each portion with reserved bacon pieces, and chopped celery tops, if desired. Enjoy this hearty and filling corn, bacon & potato chowder!

I really hope you will consider making this corn bacon potato chowder… it is so good for lunch OR dinner, especially on a cold day!

If you enjoy this chowder, be sure to check out my recipe for Fully Loaded Potato Soup! Have a great day, and may God bless and hold you close throughout it.

Looking For More SOUP Recipes?

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

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I publish a newsletter 2 times per month (1^st and 15^th) with lots of recipes, tips, etc..
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Recipe Source: I got this recipe from my sister-in-law over 30 years ago, written on a 3×5 card. Do not know the original source, however!

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Corn, Bacon & Potato Chowder

Prep Time

15 mins

Cook Time

10 mins

Total Time

25 mins

Corn Bacon Potato Chowder- this thick, creamy soup with potatoes, corn, and bacon is filling, delicious, and easy to prepare. Perfect dish for a cold day!

Category: Soup

Cuisine: American

Keyword: corn bacon potato chowder

Servings: 6 servings

Calories Per Serving: 349 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1/2 pound bacon (I used 6 thick slices bacon)
1/2 cup chopped onion
1/2 cup sliced celery (including the celery tops)
3 Tablespoons flour
4 cups milk
1 can cream style corn
1 can new potatoes (whole white), drained and diced
1/2 teaspoon salt
1/4 teaspoon black pepper
Bacon pieces and celery tops (chopped), for garnish if desired

US Customary - Metric

Instructions

In large soup pot, cook bacon until crisp; drain and set aside (save a few bacon pieces for garnish). Leave 3 Tablespoon bacon drippings in pan (discard the rest).
Add onion and celery; cook/stir until onion is tender (3-4 minutes).
Add and blend in flour; cook over low heat for 1-2 minutes, stirring constantly.
Stir in milk, mix well to combine. Heat to boiling, then boil for 1 minute, stirring constantly.
Add in creamed corn, diced potatoes, bacon pieces, salt and pepper to pan. Heat only until heated through. Taste test soup; add additional salt/pepper, if necessary, to suit your taste.
Ladle soup into serving dishes. Garnish with crisp bacon pieces and chopped celery green tops. Serve hot, and enjoy!

Nutrition Facts

Corn, Bacon & Potato Chowder

Amount Per Serving (1 serving)

Calories 349 Calories from Fat 144

% Daily Value*

Fat 16g25%

Saturated Fat 6g38%

Cholesterol 32mg11%

Sodium 726mg32%

Potassium 745mg21%

Carbohydrates 37g12%

Fiber 2g8%

Sugar 11g12%

Protein 13g26%

Vitamin A 415IU8%

Vitamin C 18.5mg22%

Calcium 216mg22%

Iron 1.2mg7%

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

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17
Feb
2016

Cinnamon Crunch Bagels

categories: Bagels, Breads, Breakfast

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Cinnamon crunch bagels are New York-style chewy bagels, easily made from scratch, with a cinnamon-sugar crunchy top, and are a tasty breakfast treat!

Well, I tried a new bagel recipe this past weekend… Cinnamon Crunch Bagels! Oh my goodness – they were absolutely delicious!!!

I love the Cinnamon Crunch Bagels (my favorite!) at Panera Bread, and love the cinnamon-sugar coating on top of the bagels that crisps up as they bake, AND the cinnamon flavor that permeates the bread dough. Recently I found this recipe on Pinterest and decided to make my own! I’m so glad I tried this recipe… these “cinnamon-y” bagels are amazing!

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

I Enjoy Making Bagels From Scratch

I enjoy making bagels. They’re easy to prepare, and this recipe for cinnamon crunch bagels makes a dozen! I’ve already made New York Style Blueberry Bagels, Gingerbread Bagels, Cranberry Orange Bagels, Everything Bagels, and Jalapeño Cheddar Bagels, so I was excited to try a new variety. And, wow… these were so good!

Basically, the process for making bagels is: dough is mixed, rises, bagels formed, boiled, then baked, and the result is a chewy New York style bagel, for the fraction of the cost of buying them. Here’s how you make them:

How To Make Cinnamon Crunch Bagels

Combine yeast, warm water and brown sugar in the bowl of a stand mixer, and let it rest for 10 minutes, to activate the yeast. Once the yeast is bubbly, add cinnamon, salt and flour.

Knead the dough (with a dough hook) on low speed, and and additional flour slowly. Knead the dough for approximately 10 minutes, until a smooth, slightly elastic ball of dough is formed.

Place the dough ball in a large, greased bowl, and turn the dough over to make sure all sides are lightly coated (so it won’t dry out). Cover the bowl and leave it in a warm place (for the dough to rise) for an hour, or until the dough has doubled in size.

While the dough is rising, mix up the ingredients for the cinnamon sugar topping in a small bowl, and set aside. Easy.

Once the dough for the cinnamon crunch bagels has doubled in size, it’s ready to go!

Give the dough a good punch with your fist, which helps to “deflate” the dough. “BOOM”.

Shaping The Cinnamon Crunch Bagels

Divide the bagel dough into 12 equal sized dough balls. Smooth the dough by pulling the edges (with your hands) toward the bottom of the dough ball. This will make for a more rounded, uniform appearance on top. Place the 12 dough balls on a lightly floured work surface, with the seam side down.

Working on one bagel at a time, use your thumb to make a hole in the center of the dough ball. Open the hole up through the bottom of the dough, and slightly pull on the dough to expand the hole a bit.

Repeat process for all 12 bagels. By the way… can you see all the little specks of cinnamon in dough? I can, and love the extra flavor the cinnamon provides.

Let The Formed Cinnamon Crunch Bagels REST

Here they are after all the holes have been formed, in the photo below, so you can see what they will look like. Let the formed bagels rest for 10 minutes, undisturbed.

Boil the Cinnamon Crunch Bagels

While the cinnamon crunch bagels are resting (for 10 minutes), bring a LARGE pan of water to a full boil. Add a Tablespoon of brown sugar to the water.

Once the water in pan is boiling, add 2-3 bagels at a time. Boil for 45 seconds, then flip them to the other side and boil for an additional 45 seconds. I use 2 chopsticks to flip them (one in the middle of hole and one on the outside).

Once done, remove the cinnamon crunch bagels with a slotted spoon (to drain), and place on a paper towel to absorb any extra water. Place the drained bagels seam side down onto a greased baking sheet. Repeat process until all the bagels are boiled and on the baking sheet.

Here are the cinnamon crunch bagels on the greased baking sheet after boiling. Not too glamorous, right? Just wait! By the way, boiling the bagels helps ensure a nice chewy bagel!

Topping The Bagels Before Baking

Grab the cinnamon topping mixture and evenly sprinkle it over the tops of the bagels. It’s a bit messy, because the topping will fall onto the baking sheet, but just keep going. Use all the topping mixture!

See how much topping fell onto the baking sheet below? I used a pastry brush to brush as much of it as I could get onto a plate, then simply added it back onto the tops of the bagels.

Bake The Cinnamon Crunch Bagels

The bagels are baked in a 400° F. oven for 18-20 minutes (mine took a bit longer to get them the golden brown color I desired). Check on them around the 18 minute mark, and don’t hesitate to cook them a few minutes longer until they’re a golden brown color.

Let the bagels cool on a wire rack. They taste great broiled, with cream cheese! NOTE: Do NOT put these bagels into a toaster or you will be sorry, as the sugar will melt into the appliance.

If you are going to broil them (which is what I do), gently slice them in half with a serrated knife. Place them, topping side down, on a baking sheet to broil. Please note that a bit of the topping will probably crumble or melt a bit when broiling, but no worries. Just scoop it right back up onto the bagel once it’s done, slap some cream cheese on it… and ENJOY these amazing bagels!

I am thrilled with the way these cinnamon crunch bagels turned out. They are so GOOD! I took several bagels and some cream cheese over to my friend Stephanie’s home as a surprise, and her family ate them for Valentines Day breakfast. She told me they really enjoyed them.

Don’t be afraid to try making bagels at home… be FEARLESS! These cinnamon crunch bagels are fairly easy and FUN to make, and even better to EAT! Hope you’ll give these a try! Have a GREAT day, and don’t forget to check out ALL of my recipes in the Recipe Index, located at the top of the page.

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Recipe Source: http://www.bunsinmyoven.com/2014/03/31/cinnamon-crunch-bagels/

0 from 0 votes

Cinnamon Crunch Bagels

Prep Time

1 hr 30 mins

Cook Time

20 mins

Total Time

1 hr 50 mins

Cinnamon crunch bagels are New York-style chewy bagels, easily made from scratch, with a cinnamon-sugar crunchy top, and are a tasty breakfast treat!

Category: Breakfast

Cuisine: American

Keyword: cinnamon crunch bagels

Servings: 12 bagels

Calories Per Serving: 249 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For Bagels:

2 teaspoons active dry yeast
1 1/2 cups warm water (110-120 degrees)
1/4 cup brown sugar , divided
3 teaspoons cinnamon
1 1/2 teaspoons salt
5 cups all purpose flour

For Topping:

1/4 cup granulated white sugar
1/4 cup brown sugar
3 teaspoons cinnamon

US Customary - Metric

Instructions

Place yeast, warm water and 3 Tablespoons brown sugar into the bowl of a stand mixer. Stir gently, then let rest for 10 minutes for yeast to activate. Yeast should be foamy and bubbly when ready.
Stir in cinnamon, salt, and 2 cups of the all purpose flour. Turn the mixer onto LOW and begin kneading the dough (using the dough hook attachment). Slowly add in the rest of the flour, a little at a time, until the dough begins form a ball. (You may or may not need to use all of the remaining 3 cups cups of the flour-I used it all). Continue to knead the dough on low for approximately 10 minutes or until a dough ball has formed that is both smooth and elastic in texture.
Place the dough into a greased or sprayed large bowl. Flip the dough over to ensure it is coated with the grease or spray, enough to ensure dough doesn't dry out. Cover the bowl with a dish towel or plastic wrap, and set in a warm place. Let dough rise for an hour or until it has doubled in size.
While dough is rising, make the topping by mixing granulated sugar, brown sugar and cinnamon in small bowl. Set aside.
Once dough has doubled in size, punch the dough down; divide evenly into 12 dough balls. Using your thumb, push down into the center of each one, breaking through the bottom. Use your fingers to gently spread the hole a bit more. Repeat process for all 12, then let the bagels rest for 10 minutes on a lightly floured surface.
While bagels are "resting", bring a large pan full of water to a boil. Add the last Tablespoon of brown sugar to the water. Once the bagels have rested and water is boiling, gently place 2-3 bagels at a time into the boiling water. Boil for 45 seconds, then carefully flip each to the other side, and cook for another 45 seconds. Remove bagels, using a slotted spoon. Place on paper towel (to absorb water). Repeat process with remaining bagels. Put all boiled bagels onto a greased baking sheet about 2 inches apart. Evenly distribute the cinnamon sugar topping over the tops of the bagels.
Bake bagels at 400 degrees for 18-20 minutes (or more) until lightly golden brown. Remove to wire rack to cool.

Nutrition Facts

Cinnamon Crunch Bagels

Amount Per Serving (1 bagel)

Calories 249

% Daily Value*

Sodium 295mg13%

Potassium 87mg2%

Carbohydrates 54g18%

Fiber 2g8%

Sugar 13g14%

Protein 6g12%

Calcium 25mg3%

Iron 2.6mg14%

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

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15
Feb
2016

Lemon & Garlic Chicken Kabobs

categories: Chicken, For The BBQ Grill, Main Dishes

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Flavorful, yet light in calories, these tasty, marinated Lemon and Garlic Chicken Kabobs (with veggies), are an EASY meal to BBQ or broil for dinner!

YUM! That was the reaction my husband and I had when we first tasted these Lemon & Garlic Chicken Kabobs! These chicken kabobs and the accompanying veggies combine for a delicious meal! The afternoon I was going to grill them outside on our BBQ, it started raining… hard. So, “Plan B” was put into effect, and I ended up broiling the chicken kabobs in my oven.

They still had a wonderful taste due to the marinating of the meat, but I think the smoky flavor from an outside BBQ grill would add even more flavor to the chicken. Next time I will try grilling them, if our Pacific Northwest weather will cooperate! Anyways, here’s what you do to make these kabobs:

How To Make Lemon & Garlic Chicken Kabobs

Cut chicken breast (skinless, boneless) into 3/4 inch chunks. Set aside.

Mix up ingredients for marinade by combining lemon zest, garlic, flat leaf parsley, salt and pepper in a small bowl.

Add olive oil. Mix oil and spices together. Pour over chicken chunks and stir, to fully coat chicken pieces.

This can be put in a large resealable plastic bag, or into a covered container. Let chicken marinate in refrigerator for 2-8 hours… the longer the better for full flavor!

I mixed up the chicken and refrigerated it in the morning; by dinner time it was fully seasoned and ready to go, which made the prep time very quick!

Cooking The Chicken Kabobs

When ready to grill (or oven broil), place chicken pieces onto metal or wooden skewers (Important note: If using wooden skewers, make sure to soak them in water for 30 minutes prior to cooking – you don’t want the skewers to burn).

Because the pouring rain destroyed my terrific plans to grill outside on our BBQ, I simply switched my plans and broiled them in our oven.

To broil kabobs (indoors in the oven), put the skewers on a rack, with a baking sheet underneath to catch the drips and put it on the middle rack in the oven. Halfway through the cooking time, turn the kabobs to the other side, and continue broiling until chicken is fully cooked.

I also made skewers of some simple veggies to broil, to serve on the side with the chicken. I mixed up a simple sauce with lemon juice, olive oil, and chopped red onion, and threaded large mushroom quarters with yellow and green bell peppers. I used a pastry bush to brush on the sauce on all sides, and broiled the veggie skewers in the same way as the chicken.

This is what they looked like (minus a couple other skewers) once they were cooked and out of the broiler. Had it not been raining and we went with “Plan A” (outdoor grilling), the meat would have been a bit browner, but let me tell you, “Plan B” (in the broiler) turned out to be a great backup solution. The chicken and veggies were flavored so well from their marinades/sauces, that they still tasted wonderful!

My husband and I really enjoyed this easy to prepare, delicious meal! I served the chicken and veggies with rice. The chicken was light in calories and incredibly flavor-filled; the glazed mushrooms and peppers were a great little side dish, and complimented the chicken well.

I hope you will consider trying this easy meal! I am looking forward to trying it on our Weber BBQ grill, once our weather warms up and dries out a bit! Until then, my good old oven broiler is a good option! Hope you have a wonderful day, and may God bless you!

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Recipe (slightly adapted) from: http://oneperfectbite.blogspot.co.uk/2011/05/lemon-garlic-chicken-kabobs.html

0 from 0 votes

Lemon & Garlic Chicken Kabobs

Prep Time

2 hrs 15 mins

Cook Time

12 mins

Total Time

2 hrs 27 mins

Full of flavor, yet light in calories, these tasty, marinated Lemon and Garlic Chicken Kabobs (with veggies), are an EASY meal to BBQ or broil for dinner!

Category: Entree

Cuisine: American

Keyword: chicken kabobs

Servings: 4 servings

Calories Per Serving: 252 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For Chicken and Marinade:

zest of 1 lemon
2 Tablespoons minced garlic
2 Tablespoons chopped flat leaf parsley
2 teaspoons salt
1 teaspoon black pepper
1/3 cup olive oil
3 chicken breasts ,boneless, skinless

For Veggies And Marinade:

Juice of 1 lemon
1/2 cup olive oil
1/2 large red onion , minced (* see Notes section)
4-5 large button mushrooms , quartered
2 red, yellow and/or green bell peppers ,cut into 2" pieces

US Customary - Metric

Instructions

Cut the chicken breast into 3/4 inch chunks. Place in large bowl.
In separate bowl, combine lemon zest, garlic, flat leaf parsley salt and pepper. Add olive oil and stir well, to combine. Pour marinade over chicken chunks; mix well to fully coat chicken. Place chicken and marinade in a covered container or a large resealable plastic storage bag. Refrigerate 2-8 hours (the longer chicken marinates, the better the flavor!). When done marinating, divide and thread chicken pieces onto 4 long metal or wood skewers (remember to soak wood skewers for 30 minutes prior to using so they don't burn). Discard remaining marinade.
Mix the sauce for the veggies by combining juice of 1 lemon, olive oil, and minced red onion in small bowl. Cut mushrooms into quarters. Cut peppers into 1 inch thick slices. Thread veggie slices onto metal or wood skewers. Brush all sides of veggies with sauce.
If grilling, cook chicken over hot grill, rotating to other side halfway through grilling time. Grill for 5-6 minutes per side or until chicken is fully cooked through.
If broiling in oven, place skewers on a wire rack, which is on top of a baking sheet (to catch juices which drip). Place on middle rack in oven. Broil for 10-12 minutes, or until chicken is fully cooked through and golden brown, turning skewers over to other side halfway through cooking time. Keep an eye on the chicken to make sure it doesn't burn. Remove from broiler, when fully cooked through.
Remove chicken and veggie from skewers, transfer to plate, and serve with a side of rice, for a great meal. Enjoy!

Recipe Notes

Note: I minced red onion and added it to veggie sauce. However, if you wish, you may leave the onion out of the sauce, and instead slice it into large pieces and thread it onto the skewers with the other veggies. Both ways work well.

Nutrition Facts

Lemon & Garlic Chicken Kabobs

Amount Per Serving (1 skewer (+ veggies))

Calories 252 Calories from Fat 144

% Daily Value*

Fat 16g25%

Saturated Fat 2g13%

Cholesterol 54mg18%

Sodium 1267mg55%

Potassium 549mg16%

Carbohydrates 7g2%

Fiber 1g4%

Sugar 3g3%

Protein 19g38%

Vitamin A 2055IU41%

Vitamin C 82.3mg100%

Calcium 22mg2%

Iron 1mg6%

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

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12
Feb
2016

Chili’s Chicken Enchilada Soup (copycat)

categories: Copycat Recipes, Mexican / Southwestern, Soups

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Enjoy a taste of the Southwest, with this delicious Chili’s Chicken Enchilada Soup recipe (copycat), with pico de gallo and tortilla strips!
If you enjoy the flavor of chicken enchiladas, chances are pretty good you will love this copycat recipe of this famous restaurant’s much requested item… Chili’s Chicken Enchilada Soup! It’s so good… all that cheesy, chicken enchilada goodness in a big bowl of soup!

I found this soup recipe in one of my cookbooks I’ve had for a long time. This Chili’s chicken enchilada soup is thick and cheesy, and packed with chicken. Because of the addition of masa harina, enchilada sauce and spices, this soup tastes just like a good ol’ chicken enchilada!

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

How To Make A Copycat Version Of Chili’s Chicken Enchilada Soup

Here’s what you do to make this delicious soup: Add boneless, skinless chicken breasts to hot oil in a large pan, and cook each side for 4-5 minutes, until browned.

Remove the browned chicken from the pan. Set the chicken aside, to cool.

Add chopped onion into the pan. Cook the onions on medium heat for a couple minutes. Add minced garlic for the last 30 seconds. Stir the garlic well, for only 30 seconds, to keep garlic from burning (and becoming bitter). Immediately add the chicken broth to the pan.

In a separate bowl, mix 2 cups of water with Masa Harina (found in Mexican food section in grocery store). Whisk this mixture until it is well blended and smooth. Add the water/Masa Harina mixture to the onion/garlic broth, and stir (or whisk) well, to combine.

Add 1 additional cup of water, enchilada sauce, cheese cubes, and spices to the soup. Stir to combine. Bring the Chili’s chicken enchilada soup to a boil over medium heat, stirring often until the cheese has completely melted.

Shred the cooled, reserved chicken into small pieces. I use two forks to do this, because the chicken shreds well, when pulled by two forks. Add all of the shredded chicken to the Chili’s chicken enchilada soup.

Reduce heat, and simmer soup on low heat for 30-40 minutes. Chili’s chicken enchilada soup will thicken quite a bit as it cooks.

Preparing Tortilla Strips To Garnish Chili’s Chicken Enchilada Soup

While the soup is simmering, prepare the corn tortilla strips. These will be used later to garnish the soup! To do this, cut 3-4 corn tortillas in half, then into thin strips.

Coat the strips with a Tablespoon or two of vegetable oil. Gently mix the tortilla strips and oil, to coat, then spread them out in a single layer on a baking sheet.

Bake the tortilla strips at 375° for 6-8 minutes, then flip the strips over. Bake the other side of the strips for 6-8 minutes, until they are crispy and light brown in color.

When done, set them aside to cool completely.

Make a quick pico de gallo while the tortilla strips are baking in oven. Chop and mix the pico de gallo ingredients in a small bowl.

The pico de gallo contains chopped tomatoes, red onion, cilantro, lime juice, salt and pepper. It will be used to garnish Chili’s chicken enchilada soup before serving.

Serving Chili’s Chicken Enchilada Soup

When the Chili’s chicken enchilada soup is done, ladle it into individual bowls. Top each bowl of soup with pico de gallo, and baked tortilla strips.

You can also add grated cheddar cheese or sour cream too, if desired.

While I think we will agree that this is probably not the “healthiest soup”, it really is delicious, and tastes just like a yummy chicken enchilada. Every once in awhile, that’s a GOOD thing!

Hope you will consider trying this recipe! It’s really tasty, and besides that, all those people requesting it at Chili’s can’t be wrong. Agreed?

Take care, have a great day, and please come back again soon for more family-friendly recipes!

Looking for More SOUP Recipes?

You can find all of my recipes in the Recipe Index, which is located at the top of the page. I have lot of absolutely delicious soup recipes, including:

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1^st and 15^th) with lots of recipes, tips, etc..
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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.
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Original Recipe Source: “Top Secret Restaurant Recipes 2”, by Todd Wilbur, Published by Penguin Group, 2007, pages 118-119.

5 from 1 vote

Chili's Chicken Enchilada Soup (copycat)

Prep Time

25 mins

Cook Time

35 mins

Total Time

1 hr

Enjoy a taste of the Southwest for lunch or dinner with this delicious Chili's Chicken Enchilada Soup recipe (copycat), with pico de gallo and tortilla strips!

Category: Soup

Cuisine: Southwest

Keyword: Chili's chicken enchilada soup

Servings: 10 servings

Calories Per Serving: 248 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For Soup:

1 Tablespoon vegetable oil
3 chicken breasts (skinless/boneless)
1/2 cup diced onion
1 clove minced garlic
4 cups chicken broth
1 cup Masa Harina (found in Mexican food section of grocery store)
3 cups water
1 cup red enchilada sauce
16 ounces Velveeta Cheese (small box), diced into cubes
1 teaspoon salt
1 teaspoon chili powder
1/2 teaspoon ground cumin

For Tortilla Garnish:

3-4 corn tortillas
1 Tablespoon vegetable oil

For Pico de Gallo:

1 medium tomato , diced
1 heaping Tablespoon minced red onion
1 Tablespoon lime juice
1 handful cilantro (approx. 3 Tablespoons), chopped
Salt and Pepper , to taste

US Customary - Metric

Instructions

To prepare soup:

Add vegetable oil to a large pan. Heat on medium heat. When oil is hot, add chicken breasts to pot; cook chicken for 4-5 minutes per side, until they are light brown. Remove from pan; set aside.
Add chopped onion to pan. Cook over medium heat for two minutes,; add the minced garlic for the last 30 seconds (so it won't burn and become bitter). Add chicken broth to the onions.
In bowl or large mixing cup, mix the masa harina with 2 cups of water. Mix well, to combine, then add to chicken broth and onion mixture in pan. Whisk well, to combine.
Add remaining water, enchilada sauce, cheese cubes, and spices to the pan. Cook, and bring it all to a boil.
Shred the chicken into small pieces (I use two forks to do this); add chicken to soup. Reduce the heat and let soup simmer for 30-40 minutes, stirring often to prevent scorching on the bottom of pan. Soup will thicken as it cooks. Prepare tortilla strips and pico de gallo while soup cooks. When done, ladle soup into serving bowls, and garnish with pico de gallo and tortilla strips.

To Make Tortilla Strips:

Cut tortillas in half, then cut into thin strips. Coat strips with vegetable oil, then bake at 375 degrees for 5-6 minutes on each side (flipping midway through baking), until light brown and crispy.

To Make Pico de Gallo:

Combine ingredients in small bowl. Mix well. Taste test; add additional salt/pepper, if desired.

Recipe Notes

Original Recipe Source: "Top Secret Restaurant Recipes 2", by Todd Wilbur, Published by Penguin Group, 2007, pages 118-119.

Nutrition Facts

Chili's Chicken Enchilada Soup (copycat)

Amount Per Serving (1 serving)

Calories 248 Calories from Fat 81

% Daily Value*

Fat 9g14%

Saturated Fat 5g31%

Cholesterol 40mg13%

Sodium 1552mg67%

Potassium 462mg13%

Carbohydrates 22g7%

Fiber 2g8%

Sugar 6g7%

Protein 18g36%

Vitamin A 815IU16%

Vitamin C 11.1mg13%

Calcium 295mg30%

Iron 1.6mg9%

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

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10
Feb
2016

Mom’s Swiss Steak

categories: Beef, Main Dishes

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Mom’s Swiss Steak is comfort food at it’s very BEST! Sliced round steak with a flavorful onion gravy, and baked until tender. Economical and delicious!

My family didn’t have a lot of money as I was growing up. Truth is, things were fairly tight most of the time, but my Mom sure knew how to stretch a dollar and feed her family well. This delicious “comfort food” recipe for Mom’s Swiss Steak is one she fixed often for our family.

Mom’s Swiss steak really is quite simple to make and only has a few ingredients: round steak, an onion, some flour, water, a bit of oil, salt and pepper. Not too expensive to make, either!

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

How Do You Make Mom’s Swiss Steak?

To begin, you need to cut a 1 1/2 – 2 pound round steak into serving pieces (the pieces don’t have to be too big, because they will “get bigger” once flattened by pounding out thinner). Place one piece at a time between two pieces of plastic wrap. This helps to prevent splatters- put one piece plastic wrap on bottom and one on top of meat.

Pound the meat flat with the flat side of a meat mallet, one at a time, until each piece is flattened out and much thinner. Think of this as cheap therapy. Remove the meat from the plastic. Repeat with the remaining pieces until all the meat pieces have been “tenderized”.

Season each piece generously with salt and pepper, then dredge each piece in flour, to cover all sides of the meat.

Prepare The Meat

Heat the oil in a large skillet. Once the oil is hot (medium-high), add the pieces of meat. Sear the meat, turning over once, until browned on both sides but not fully cooked. Do this in batches, if necessary, to avoid overcrowding the skillet.

Lay the browned pieces of meat in a large casserole dish. Top each piece with a round slice of onion. Once one layer is done, add more meat and onion slices to make another layer, until all pieces of browned meat are in the baking pan. Leave 1/4 cup of the meat oil/drippings in the skillet, and discard the rest.

Make The Thin “Gravy” For Mom’s Swiss Steak

Make a very thin flour/water gravy and add to skillet. I add 4 cups water to the previously used skillet, then whisk the flour with the remaining one cup of water. Add this flour/water liquid to the skillet, then mix to combine.

Salt and pepper the “gravy” liberally, to taste. Bring the mixture to a boil (and slightly thickens), then carefully pour the thin “gravy” over the meat in the baking pan.

Time To Bake Mom’s Swiss Steak

Once the thin “gravy” is poured over the meat/onion in the pan, cover the casserole dish with a lid or aluminum foil. Bake at 350 degrees for 1 1/2 hours. It doesn’t look too appealing before going into the oven, but trust me, it will come out fabulous!

Serve Mom’s Swiss Steak

When done, the meat will be very tender, and the gravy will taste wonderful, due to the onions infusing flavor while baking. Serve the meat and onions onto serving plates. Spoon some of the gravy over the top, and serve!

We LOVE having Mom’s Swiss Steak with mashed potatoes, and use some of the gravy for the potatoes, as well. This is a definite “comfort food” meal; the smell and taste of the tender Swiss Steak is wonderful!

Sure hope you will consider giving this family recipe for Mom’s Swiss Steak a try. It’s a fairly simple way to stretch your hard earned money, and makes enough to feed a hungry family or provide ample leftovers for a couple (like us)! Have a great day!

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Recipe Source: My Mom Fredia, who has been making this for over 50 years!

5 from 1 vote

Mom's Swiss Steak

Prep Time

25 mins

Cook Time

1 hr 30 mins

Total Time

1 hr 55 mins

Mom's Swiss Steak is comfort food at it's very BEST! Sliced round steak with a flavorful onion gravy, and baked until tender. Economical and delicious!

Category: Entree

Cuisine: American

Keyword: Mom's swiss steak

Servings: 5 servings

Calories Per Serving: 398 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

2 pounds round steak
1 teaspoon Salt and Pepper
1/2 cup Vegetable oil (approx. 1/2 cup) Enough to fully cover bottom of large skillet
1 large large brown onion , cut into thin round slices
1/2 cup Flour (enough to dredge meat in - approx. 4 heaping Tablespoons)
4 cups water
3 Tablespoons flour

US Customary - Metric

Instructions

Preheat oven to 350 degrees.
Cut round steak into serving pieces (approx 10- remember each piece will become slightly "larger" after being flattened out by pounding). One at a time, lay each piece of meat between plastic wrap. Pound with flat side of meat mallet until flattened and thinned down and tenderized. Repeat process for each piece of meat. Salt and Pepper each piece of meat, then dredge/fully cover each piece (all sides) in flour (put flour on a dinner plate to do this).
Heat oil on medium high heat. Once hot, brown meat (turning once) until browned on both sides. (You may need to cook the meat in batches, depending on quantity and size of skillet). When done, reserve 1/4 cup of the oil and drippings in skillet ; discard the rest of oil.
Place browned meat pieces in a single layer in casserole dish. Top each piece of meat with a slice of onion. Add another layer of meat, then onion, until all pieces are in dish.
Make a really thin gravy by adding 4 cups water to 1/4 cup of oil/pan drippings remaining in skillet. Mix 1 cup water with 3 HEAPING Tablespoons flour. Mix well, then add to skillet and whisk to combine. Season this thin gravy to taste with additional salt and pepper. Bring "gravy" to a boil. It will slightly thicken. Remove "gravy" from heat, and carefully pour it over meat.
Cover dish with lid or tightly cover with aluminum foil. Bake at 350 degrees for 1 1/2 hours.
Remove from oven when done. Serve meat, topped with onions and gravy... and enjoy!

Recipe Notes

Note- Active prep time is 25 minutes. Rest of the total time for this recipe is inactive time, while meat is baking!

Nutrition Facts

Mom's Swiss Steak

Amount Per Serving (1 (1/5 of total))

Calories 398 Calories from Fat 171

% Daily Value*

Fat 19g29%

Saturated Fat 11g69%

Cholesterol 114mg38%

Sodium 569mg25%

Potassium 682mg19%

Carbohydrates 10g3%

Sugar 1g1%

Protein 42g84%

Vitamin C 2.2mg3%

Calcium 43mg4%

Iron 4.4mg24%

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

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How Do You Make Mom’s Swiss Steak?

Prepare The Meat

Make The Thin “Gravy” For Mom’s Swiss Steak

Time To Bake Mom’s Swiss Steak

Serve Mom’s Swiss Steak

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Facebook page: The Grateful Girl Cooks!
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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