The Grateful Girl Cooks!

17
Jan
2024

Apricot Almond Breakfast Quinoa

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Make delicious Apricot Almond Breakfast Quinoa with dates, apricots, honey, almonds and cinnamon. It’s a simple, healthy, protein-packed meal!

If you’re looking for a healthy, unique, and protein-packed breakfast, may I suggest this recipe for Apricot Almond Breakfast Quinoa?

I found the original recipe in one of my cookbooks, featuring healthy recipes from the Mediterranean. It sounded good, so I tweaked the recipe a bit to suit our tastes, and this delicious breakfast dish (which I’ve made again and again) is the result!

Quinoa is the star ingredient, and it is now recognized world-wide as a “super food”, full of fiber, nutrients and protein! It’s an ancient food that has made a huge comeback in our modern food culture!

The quinoa is cooked with cinnamon and milk, then fresh chopped dates, toasted almonds, dried apricots, honey and vanilla are added to it, for a huge boost of flavor! It’s delicious, and I would like to show you how easy it is to make.

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

Toast The Chopped Almonds In A Skillet

The first thing you need to do is lightly toast raw almonds. Place raw, chopped almonds in a skillet. Turn the heat to MEDIUM, and cook the almonds, stirring often, for about 3 minutes.

The almonds are finished toasting when they become fragrant, and are lightly browned. Once done, transfer them out of the hot skillet to a plate or paper towel, and let them cool.

Once cooled, set aside about a Tablespoon of the almonds, because you will garnish the finished dish with them after it’s done. Let the rest of the almonds continue cooling.

Warm The Quinoa And Cinnamon

Put the uncooked quinoa and ground cinnamon in a medium sized saucepan. Give it a quick stir to combine the two ingredients, then heat this for about a minute (Medium heat) until it is warmed through.

Time To Cook The Quinoa

Now add low fat milk and salt to the quinoa in the saucepan, and stir to combine. Bring this mixture to a boil on Medium heat.

Once the milk comes to a boil, turn the heat down to very LOW. Put a lid on the saucepan, and simmer this mixture on low heat for approximately 13-14 minutes. Stir the quinoa every 3-4 minutes, then put the lid back on and continue cooking.

Check the quinoa at the halfway point. If it seems like it is cooking and absorbing the milk really fast, add a couple more Tablespoons of milk, make sure the heat setting is at it’s lowest, and continue cooking.

Stir the milk into the quinoa and continue cooking until it is done. The quinoa should be tender, and the liquid absorbed when it has finished cooking.

Add Remaining Ingredients To The Cooked Quinoa

Once all the milk is absorbed (and the quinoa is tender), stir in the chopped apricots (reserving a few to garnish each serving).

Add the chopped dates, honey, vanilla extract and the chopped, toasted almonds (except the reserved almonds for garnish).

Stir to fully combine these ingredients. Now all that is left to do is divide the quinoa into serving dishes, garnish and serve.

Serve The Apricot Almond Breakfast Quinoa

Equally divide the apricot almond breakfast quinoa into two small serving bowls or dishes. Garnish the top of each portion with a few of the reserved toasted almonds and apricots.

Serve the apricot almond breakfast quinoa immediately while it is still hot (or warm, depending on your personal preference). Grab a spoon and dig in to this delicious, protein-filled breakfast!

I really hope you have the opportunity to try this yummy breakfast, and trust you will enjoy it as much as we do. The recipe can easily be adapted to make more servings, depending on the quantity you need.

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

Looking For More BREAKFAST Recipes?

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

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Recipe adapted from: “The Essential 450 Best Mediterranean Diet Recipes” (Kindle Edition), published in 2016 by Topflight Cookbooks

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Apricot Almond Breakfast Quinoa

Prep Time

10 mins

Cook Time

13 mins

Total Time

23 mins

Make delicious Apricot Almond Breakfast Quinoa with dates, apricots, honey, almonds and cinnamon. It's a simple, healthy, protein-packed meal!

Category: Breakfast, Brunch

Cuisine: Mediterranean

Keyword: apricot almond breakfast quinoa

Servings: 2

Calories Per Serving: 393 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

5 dried apricots *DIVIDED USE, chopped
1 dried date pit removed, finely chopped
2 Tablespoons chopped raw almonds *DIVIDED USE, chopped
½ teaspoon sea salt
¾ teaspoon ground cinnamon
1 cup low fat milk
½ cup quinoa uncooked
¾ teaspoon vanilla extract
1 Tablespoon honey

US Customary - Metric

Instructions

Place chopped almonds in a skillet. Cook on Medium heat, stirring often, for 3 minutes. Transfer almonds to a paper towel; let cool. Set aside one Tablespoon almonds (as garnish for finished dish). Let the rest continue cooling.
Put quinoa and cinnamon in a medium saucepan. Stir to combine, then heat for about 1 minute (Medium heat) until warmed through.
Add milk and salt to the quinoa; stir to combine. Bring to a boil on Medium heat, then reduce heat to very LOW. Put a lid on pan; simmer mixture (LOW) heat approx. 13-14 minutes. Stir every 3-4 minutes, cover and continue cooking. Check quinoa at the halfway point. If it seems like it's cooking and absorbing the milk really fast, add a couple more Tablespoons of milk, make sure heat setting is at it's lowest, and continue cooking. Quinoa should be tender to the bite, and liquid absorbed when it's done.
Remove pan from heat. Stir in chopped apricots (reserve a few for garnish). Add chopped date, honey, vanilla and almonds (except reserved almonds for garnish). Stir until combined.
Equally divide quinoa into 2 small bowls. Garnish each with toasted almonds and apricots. Serve immediately, and enjoy!

Nutrition Facts

Apricot Almond Breakfast Quinoa

Amount Per Serving (1 (1/2 of total))

Calories 393 Calories from Fat 90

% Daily Value*

Fat 10g15%

Saturated Fat 2g13%

Trans Fat 0.1g

Polyunsaturated Fat 3g

Monounsaturated Fat 5g

Cholesterol 9mg3%

Sodium 642mg28%

Potassium 804mg23%

Carbohydrates 66g22%

Fiber 7g29%

Sugar 34g38%

Protein 13g26%

Vitamin A 867IU17%

Vitamin C 1mg1%

Calcium 216mg22%

Iron 3mg17%

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

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13
Jan
2024

Garlic Butter Herb Rolls

categories: Breads, Side Dishes

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Delicious Garlic Butter Herb Rolls are easy to prepare (using canned biscuit dough!), and are a perfect accompaniment for your favorite meal!

If you’re looking for a totally EASY recipe for a dinner roll or bread to serve with a favorite soup, salad or main dish, then you’ve got to try these garlic butter herb rolls!

Because they’re made using canned jumbo biscuits as the base, there is hardly any prep work involved. That’s a wonderfully quick way to get these yummy rolls on the table!

The biscuit dough is halved, rolled into balls, then covered in a simple garlic butter herb sauce, and baked. That’s it, and I think you will love them because they have great flavor! Here’s how simple they are to make.

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

Make The Dough Balls

Preheat your oven to 375°F. before shaping the rolls, because you will want the oven hot and ready to go when you’re finished, to save time. Lightly grease a 10″ cast iron skillet or a large square baking dish and set aside.

Remove the biscuit dough from the package and place the dough onto parchment paper or wax paper. Use a sharp knife or kitchen scissors to cut each of the biscuits in half. You will have 16 biscuit dough halves at this point.

Using your hands, roll each piece between your palms into a ball, pinching the dough together to close any seams. Once done, let the dough balls rest on the paper while you mix the garlic butter herb sauce.

Make The Garlic Butter Herb Sauce

To make the garlic butter herb sauce, combine melted butter, Parmesan cheese, minced garlic, parsley and oregano in a small bowl. It will be a slightly thick sauce once it’s fully mixed.

Dipping The Dough Balls

Dip each of the dough balls, one at a time, in the garlic butter herb sauce. I find it helpful to use a spoon to turn the dough balls over so all sides get coated with the sauce.

As you finish coating each dough ball, place it into the prepared skillet OR baking dish. Repeat this process until all the dough balls are coated in sauce.

TIP: Make sure to leave a small space between each of the rolls in the skillet or baking dish, so they have some “personal space” to rise and spread as they bake!

Time To Bake The Rolls!

Now it’s time to bake these little cuties! Bake the garlic butter herb rolls at 375°F (or 190° C.) for 18-20 minutes. They’re done when the tops of the rolls are wonderfully golden brown.

Remove the garlic butter herb rolls from the oven. There’s usually some seasoned, melted butter that ends up on the bottom of the skillet or baking dish.

Use a pastry brush to brush the seasoned butter from the skillet or baking dish onto the tops of the finished rolls while they’re still hot.

Serve The Garlic Butter Herb Rolls

Serve the garlic butter herb rolls right out of the skillet or baking dish while they’re HOT. Each of these tasty dinner rolls can be pulled apart from each other, to enjoy!

We enjoyed them (this time) served with a delicious main dish of Salmon in Spinach Cream Sauce, and they paired perfectly with this meal. YUM!

The rolls are beautiful to look at, they taste WONDERFUL, and it “might” appear like it took a lot of work to make them! You can see how simple these dinner rolls actually were to make, though, so that can be your little secret (wink, wink).

I really hope you have the opportunity to make these delicious garlic butter herb rolls, and trust you’ll enjoy them as much as we do!

We always love this super easy recipe that tastes GREAT every time! Any leftover rolls can easily be reheated in an oven or microwave!

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

Looking For More BREAD Recipes?

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

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Original recipe source (and with thanks to): Anna, at http://www.crunchycreamysweet.com/2017/02/17/garlic-parmesan-skillet-rolls/

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0 from 0 votes

Garlic Butter Herb Rolls

Prep Time

15 mins

Cook Time

18 mins

Total Time

33 mins

Delicious Garlic Butter Herb Rolls are easy to prepare (using canned biscuit dough!), and are a perfect accompaniment for your favorite meal!

Category: Bread, Side Dish

Cuisine: American

Keyword: garlic butter herb rolls

Servings: 16 rolls

Calories Per Serving: 134 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1 can jumbo biscuit dough (8 biscuits in pkg/can.)
4 Tablespoons butter melted
1½ teaspoons minced garlic = approx. 3 cloves, minced
2 Tablespoons grated Parmesan Cheese *fresh is best, if you have it.
½ teaspoon dried parsley
½ teaspoon dried oregano

US Customary - Metric

Instructions

Preheat oven to 375°F. Grease a 10" cast iron skillet or large baking dish; set aside.
Remove biscuit dough from package; separate/place dough on parchment or wax paper. Use knife or kitchen scissors to cut each biscuit in half. Roll each piece between your palms into a ball, pinching dough to close any seams, then place them back on the paper.
Make sauce: Combine melted butter, Parmesan, garlic, parsley and oregano in a small bowl.
Dip each dough ball (1 at a time), in the sauce. Use a spoon to turn them over so all sides are coated with sauce. Place dough ball into prepared skillet OR dish. Repeat until all the dough balls are coated. TIP: Leave a small space between each of the rolls, so they have "personal space" to rise and spread as they bake!
Bake rolls at 375°F (or 190° C) for 18-20 minutes. They're done when the tops are nicely golden brown. Remove from oven. There will be seasoned melted butter that ends up on the bottom of the skillet. Use a pastry brush to lightly brush that butter onto the top of the rolls.
Serve immediately, and enjoy these delicious, pull-apart dinner rolls.

Nutrition Facts

Garlic Butter Herb Rolls

Amount Per Serving (1 roll)

Calories 134 Calories from Fat 72

% Daily Value*

Fat 8g12%

Saturated Fat 3g19%

Trans Fat 0.1g

Polyunsaturated Fat 2g

Monounsaturated Fat 3g

Cholesterol 8mg3%

Sodium 306mg13%

Potassium 69mg2%

Carbohydrates 14g5%

Fiber 0.4g2%

Sugar 1g1%

Protein 2g4%

Vitamin A 95IU2%

Vitamin C 0.1mg0%

Calcium 22mg2%

Iron 1mg6%

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

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10
Jan
2024

Greek Cannellini Bean Stew

categories: Soups

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Greek Cannellini Bean Stew is an easy to make, meatless hearty stew with carrots, onion, garlic, celery and a hint of orange! It’s DELICIOUS!

If you’re looking for a healthy, filling dish that is scrumptious and has lots of healthy ingredients (and fiber) in it, may I suggest this recipe for Greek Cannellini Bean Stew? It’s a wonderful meatless dish that vegetarians AND meat-lovers will surely enjoy!

Greeks call this bean stew “Fasolada”, and it is a much-loved national dish that is considered “comfort food”. This simple stew has its origins in ancient Greece and was typically made using dried cannellini beans.

This version of the bean stew uses canned beans, which is very convenient, because it dramatically reduces the time needed to make this dish.

The stew only takes 15 minutes of prep, and then it is simmered on the stove for 30-35 minutes. When it’s done cooking, you will be left with a creamy, thick stew I’m confident you’ll enjoy!

The surprising ingredient in this soup is the addition of fresh orange slices while it cooks! The natural oils in the orange peel and the fruit itself provide a hint of orange flavor (not overpowering at all!), which is a nice touch. Here’s how to make the stew.

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

Prepare The Veggies

Heat olive oil on Medium heat in a large soup pot. Add the chopped onion, and carrot and celery slices to the hot oil.

Cook the veggies 8-10 minutes in the hot oil, stirring occasionally, until they become soft and tender (especially the carrots).

Building The Stew

Once the onions, carrots and celery have softened, add dried oregano, 1 bay leaf, tomato paste and two slices of fresh orange (including peel) to the soup pot.

Stir to combine these ingredients, then let them cook 2 more minutes on Medium heat, stirring occasionally.

Now it’s time to add the canned cannellini beans to the soup pot. You will use a total of 2 cans of beans, following the instructions below.

Drain ONLY 1 CAN of cannellini beans and then add the beans (without liquid) to the stew. The remaining can of beans should be added to the stew INCLUDING THE LIQUID.

Stir in 1 cup of water to the soup pot, salt and pepper, then stir to combine all the ingredients.

Cook The Stew

Cook the Greek Cannellini Bean Stew (uncovered) for 30-35 minutes on a LOW simmer, stirring occasionally. The stew will thicken considerably as it cooks, which is a GOOD thing!

If at any point, you notice the stew is cooking too fast or begins sticking to the bottom of the pan, make sure the heat is very low. You may wish to add a tiny bit of water.

When the stew has finished cooking, and it’s thick and creamy, it is done. Remove the bay leaf and orange slices from the pot before serving.

Serve The Greek Cannellini Bean Stew

Ladle the Greek Cannellini Bean Stew into 4 bowls, dividing evenly. If desired, garnish each serving with half an orange slice (this is optional).

Serve the stew hot, and enjoy the wonderful flavor of this vegetarian dish. We especially enjoy eating the stew with a thick, crusty piece of garlic bread on the side. YUM!

I really hope you enjoy this hearty cannellini bean stew. Even though it is meatless, it has lots of protein (from the beans) and vegetables, and always fills us up!

Thank you for taking time out of your busy day to visit my blog. I appreciate it, and invite you to come back again soon for more family-friendly recipes. Take care, and have a GREAT day!

Looking For More SOUP And STEW Recipes?

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

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Recipe adapted from: Koula Barydakis at: mediterraneanliving.com/white-bean-soup/

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0 from 0 votes

Greek Cannellini Bean Stew

Prep Time

15 mins

Cook Time

30 mins

Total Time

45 mins

Greek Cannellini Bean Stew is an easy to make, meatless hearty stew with carrots, onion, garlic, celery and a hint of orange! It's DELICIOUS!

Category: Main Dish, Soup

Cuisine: Greek

Keyword: Greek Cannellini Bean Stew

Servings: 4

Calories Per Serving: 405 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

¼ cup extra virgin olive oil
½ large yellow onion chopped
3 medium carrots , peeled, thinly sliced
3 stalks celery thinly sliced
¼ teaspoon dried oregano
1 bay leaf
1 Tablespoon tomato paste
2 thin slices orange round slices, include peel and flesh
31 ounces canned cannellini beans =2 (15.5 oz. cans), DO NOT DRAIN
1¼ cup water
¼ teaspoon salt or more, to taste
¼ teaspoon ground black pepper or more, to taste

US Customary - Metric

Instructions

Heat olive oil on Medium heat in a large soup pot or Dutch oven. Add chopped onion, carrot and celery slices to the hot oil. Cook 8-10 minutes, stirring occasionally, until they become soft/tender (especially the carrots).
Add oregano, 1 bay leaf, tomato paste and two slices of orange (including peel) to soup pot. Stir to combine, then let them cook 2 more minutes on Medium heat, stirring occasionally.
Drain 1 CAN of cannellini beans and then add the beans (without liquid) to the stew. The remaining can of beans should then be added to the stew INCLUDING THE LIQUID. Add water, salt and pepper to the stew; stir to combine ingredients.
Cook for 30-35 minutes on a LOW simmer, stirring occasionally. The stew will thicken considerably as it cooks. If at any point, you notice stew cooking too fast or sticking to the bottom of the pan, make sure the heat is very low. You may add just a tiny bit of water. When the stew has finished cooking, and it's thick and creamy, it is done. Remove bay leaf and orange slices from stew before serving.
Ladle stew into 4 bowls, dividing evenly. Garnish each serving with a fresh half of an orange slice (OPTIONAL). Serve hot, and enjoy!

Nutrition Facts

Greek Cannellini Bean Stew

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

Calories 405 Calories from Fat 126

% Daily Value*

Fat 14g22%

Saturated Fat 2g13%

Polyunsaturated Fat 2g

Monounsaturated Fat 10g

Sodium 248mg11%

Potassium 1294mg37%

Carbohydrates 55g18%

Fiber 13g54%

Sugar 5g6%

Protein 17g34%

Vitamin A 7845IU157%

Vitamin C 6mg7%

Calcium 199mg20%

Iron 7mg39%

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

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07
Jan
2024

Hoisin Vinaigrette For Salads

categories: Sauces and Dressings

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Make Hoisin Vinaigrette For Salads in 5 minutes! Recipe yields enough vinaigrette for 4 side salads or 2 entrée salads, and it’s delicious!

Today I want to share a simple, quick recipe for a delicious and unique salad dressing I’ve made for several years.

Hoisin Vinaigrette For Salads is incredibly EASY to make, with 8 ingredients and a blender or food processor. It is a flavor-filled Asian inspired vinaigrette that bumps mixed green salads up a notch, in my opinion.

Did I mention how ridiculously easy it is to make in 5 minutes or less? Oh… I did? Okay! Here’s how to make it.

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

What Ingredients Will I Need?

There are 8 ingredients used to make this hoisin vinaigrette for salads. All of them can usually be found in local grocery stores.

You will need soy sauce, sesame oil, garlic, Dijon mustard, oil, white wine vinegar and hoisin sauce for the vinaigrette. Sesame oil and hoisin sauce are typically found in the Asian food section of most grocery stores.

Hoisin Sauce Is The “Star” Of This Vinaigrette

Hoisin sauce is really the “star” of this vinaigrette. It is a dark-colored, flavorful, slightly sweet and tangy thick sauce, commonly used in Asian recipes.

Did You Know You Can Make Homemade Hoisin Sauce?

If you don’t have access to a jar of commercially prepared hoisin sauce, you can make a homemade version that has a fairly similar flavor. Granted, it’s a “version” of the original but it will work perfectly fine for this vinaigrette recipe.

Authentic hoisin sauce uses fermented soybean paste as one of its main ingredients. I don’t know about you, but I don’t normally keep that ingredient in my pantry!

Many Asian recipes call for hoisin sauce in their ingredient list. If I don’t have a jar of hoisin sauce when I need it, I make my own, using this recipe (found on my blog).

If you don’t have authentic hoisin sauce, this works well in recipes as a good stand-in for the original. The ingredients for the homemade version of hoisin sauce are shown below.

Prepare The Vinaigrette

Making the hoisin vinaigrette for salads is super easy! Place all the ingredients into a blender or food processor.

Process (or blend) all of the ingredients until completely mixed into a smooth and creamy vinaigrette. Transfer the salad dressing into a small container.

Cover and refrigerate the vinaigrette until you’re ready to serve it on a favorite mixed green salad. It tastes best when its had a little time to chill, so all the flavors can “mingle” and get to know each other!

Time To Enjoy The Hoisin Vinaigrette For Salads

There should be enough of the hoisin vinaigrette to dress four small side salads. If you’re using it on a large, main dish salad, you should have enough of the dressing for two salads.

The photo below shows the vinaigrette on a main dish salad I make called Mixed Salad with Hoisin Vinaigrette and Crisp Panko Chicken.

This flavorful vinaigrette is a wonderful addition to many types of mixed green salad, and I think you’ll enjoy it. Be sure to store any leftover vinaigrette in the refrigerator (covered), for up to 4-5 days.

Thank you for taking time out of your busy day to visit my website. I trust you enjoy this easy to prepare salad dressing as much as we do. This recipe can easily be doubled or tripled, to suit your needs.

Please come back soon for more family-friendly recipes. Take care, may God bless you, and have a GREAT day!

Looking For More SALAD DRESSING Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have a nice variety of homemade salad dressings for you to check out, 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..
Would you like to join our growing list of subscribers?

There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
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Original recipe source: “Cooking Light- Annual Recipes 2007”, page 103, published by Oxmoor House, Inc.

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0 from 0 votes

Hoisin Vinaigrette For Salads

Prep Time

5 mins

Cook Time

0 mins

Total Time

5 mins

Make Hoisin Vinaigrette For Salads in 5 minutes! Recipe yields enough vinaigrette for 4 side salads or 2 entrée salads, and it's delicious!

Category: Condiment, Salad Dressing

Cuisine: All Cuisines

Keyword: hoisin vinaigrette

Servings: 4 side salads

Calories Per Serving: 49 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

2 Tablespoons white wine vinegar
1½ Tablespoons hoisin sauce
1 Tablespoon Dijon mustard
1 Tablespoon fresh ginger peeled and finely grated
2 teaspoons vegetable oil
1½ teaspoons soy sauce or low-sodium, if available
1 teaspoon toasted sesame oil
½ teaspoon minced garlic or 1 large clove

US Customary - Metric

Instructions

Place all ingredients into a blender or food processor.
Process until completely mixed into a smooth, creamy vinaigrette. Transfer salad dressing into a small container.
Cover and refrigerate vinaigrette until ready to serve on a mixed green salad. TIP: It tastes best when its had time to chill, so the flavors can "mingle" and get to know each other!
Recipe is easily doubled or tripled. Store any leftover vinaigrette (covered) in refrigerator.

Recipe Notes

Note: The caloric calculation was made using the amount needed for 4 small side salads. If using on a main dish salad (2 servings), the caloric count will be higher.

Nutrition Facts

Hoisin Vinaigrette For Salads

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

Calories 49 Calories from Fat 36

% Daily Value*

Fat 4g6%

Saturated Fat 1g6%

Trans Fat 0.01g

Polyunsaturated Fat 2g

Monounsaturated Fat 1g

Cholesterol 0.2mg0%

Sodium 207mg9%

Potassium 31mg1%

Carbohydrates 3g1%

Fiber 0.4g2%

Sugar 2g2%

Protein 1g2%

Vitamin A 3IU0%

Vitamin C 0.3mg0%

Calcium 6mg1%

Iron 0.2mg1%

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

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04
Jan
2024

Stuffed Dover Sole For Two

categories: Main Dishes, Seafood

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Stuffed Dover Sole For Two features rolled fillets filled with rice, cheese and broccoli, covered with a lemon butter sauce and baked. Yummy!

Do you enjoy Dover sole? We like the Dover sole fillets, because they are mild in flavor, inexpensive to buy, and are very adaptable to the many ways they can be prepared.

Today I want to share a simple, but delicious recipe for Stuffed Dover Sole For Two, and hope you enjoy it like we do. With a little bit of pre-planning, this can be a very quick meal to get on the table, and it tastes and looks great, too!

The recipe makes four rolled and stuffed pieces of Dover sole. We usually serve two fillets per person because once rolled, the fish fillets are small, but you could serve four people (1 fillet per person) if you want smaller servings. Here’s how to make this dish.

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

Make The Simple Lemon Butter Sauce

Preheat your oven to 350°F. before beginning, because the prep for the fish only takes a few minutes. Grease or spray a medium baking dish on the bottom, and set aside.

Now let’s make the sauce. In a small bowl, stir lemon juice, melted butter, salt and black pepper together until fully combined. Set the bowl aside while you prepare the stuffing for the fish.

You will use part of this sauce in the filling and then use the remaining sauce to drizzle on the fish roll-ups before they are baked.

Combine The Stuffing Ingredients

Now you’re ready to make the filling for the fish fillets. This rice, cheese, and broccoli stuffing will be rolled up in each of the fish fillets before baking.

In a separate medium-sized bowl, combine cooked broccoli, cooked brown (or white) rice, grated cheese, salt, pepper, and ½ TABLESPOON of the lemon butter sauce. Stir gently until these ingredients have been combined.

TIP: If possible, pre-cook the broccoli and rice for the dish early in the day (or the night before). I like to do that, so when I’m ready to make our dinner, they’re already cooked, and this dish takes less prep time.

Prepare The Dover Sole For Baking

Lay the fish fillets out on several thicknesses of paper towels, and blot the fish on both sides, to remove excess moisture.

Divide the rice/broccoli/cheese mixture evenly down the middle of each fillet, covering the entire length of the piece of fish. It typically averages out to approximately ½ cup of filling per piece of fish.

Into The Baking Dish They Go

Carefully roll up each piece of fish starting with the short end, then place them into the prepared baking dish, with the seam side DOWN.

If any of the stuffing falls out while transferring the fish to the baking dish, just pick it up and put it back inside! Place the fish roll-ups side by side in the dish, because they will give support and hold together better while baking.

Evenly divide and pour (or brush) the remaining butter mixture over the top of the fish fillets. Now the Stuffed Dover Sole for Two is ready for the oven!

Bake The Fish

Bake the fish at 350°F for 20-25 minutes (uncovered) OR until the fish flakes easily with a fork. Check the fish for “doneness” at 20 minutes.

Depending on the thickness of the fillets used, it may take 3-5 more minutes to finish cooking all the way through. The fish will be pale and opaque on the surface once fully cooked.

Remove the baking dish from the oven. Lightly sprinkle the top of each piece with paprika. The paprika adds extra color and flavor to the Dover sole, so don’t skip this final step.

Serve The Stuffed Dover Sole For Two

Use a spatula to transfer the Stuffed Dover Sole For Two onto serving plates. We serve two fillets per person for a filling meal (they’re fairly small once rolled and baked), but the serving size is your choice.

Serve with lemon slices on the side, so the juice can be squeezed over each piece, and then enjoy this simple, delicious dish.

Stuffed Dover Sole For Two has a simple, classic flavor I believe you’ll appreciate. The small amount of rice, cheese, broccoli, etc. in the filling adds additional color, texture, nutrients and flavor to the fish.

I really hope you have the opportunity to try this recipe or Stuffed Dover Sole For Two. If you choose to pre-cook the rice and broccoli ahead of time, this is a really quick meal to pull together at the last minute!

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

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

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Recipe adapted from: https://www.lovetoknow.com/food-drink/recipes/filet-sole-recipes

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0 from 0 votes

Stuffed Dover Sole For Two

Prep Time

10 mins

Cook Time

20 mins

Total Time

30 mins

Stuffed Dover Sole For Two features rolled fillets filled with rice, cheese and broccoli, covered with a lemon butter sauce and baked. Yummy!

Category: Main Course

Cuisine: American

Keyword: stuffed Dover sole

Servings: 2 (two fillets per serving)

Calories Per Serving: 396 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For Butter Sauce:

1 Tablespoon butter, melted **DIVIDED USE**
½ Tablespoon fresh lemon juice
½ teaspoon salt
¼ teaspoon ground black pepper

For Fish:

16 ounces Dover sole fillets = four (4 oz. each) boneless, skinless fillets
1 cup cooked broccoli florets chopped, cooked, drained
½ cup cooked brown rice can substitute white rice
½ cup grated cheddar cheese
paprika to lightly sprinkle on baked fish.
2 thin slices lemon each cut in half, for garnish

US Customary - Metric

Instructions

Preheat oven to 350°F. Grease/spray a medium baking dish on the bottom; set aside.
In a small bowl, stir lemon juice, melted butter, salt and pepper until combined. Set bowl aside.
In a separate medium-sized bowl, combine broccoli, rice, cheddar cheese, salt, pepper, and HALF (½)Tablespoon (only) of the lemon/butter sauce; stir until combined. TIP: If possible, pre-cook broccoli and rice early in the day (or the night before), for less prep time.
Lay fish fillets out on paper towels; blot fish on both sides, to remove excess moisture. Divide rice/broccoli/cheese mixture evenly down the middle of each fillet, covering length of the fish. It should be about ½ cup filling per fillet.
Carefully roll up each fillet starting with the short end. Place in prepared baking dish seam side DOWN. If any stuffing falls out while transferring the fillets, just pick it up and put it back inside! Place fish roll-ups side by side in dish, because they will support and hold together better while baking. Evenly divide and pour (or brush) remaining butter mixture over the top of the fish.
Bake (uncovered) at 350°F for 20-25 minutes OR until fish flakes easily with a fork. Check it at 20 minutes, then cook more, if necessary (depending on thickness of the fish). The fish will still be pale/opaque once fully cooked. Remove from the oven. Lightly sprinkle the top of each piece with paprika.
Use a spatula to transfer fish to serving plates. Serve immediately, with lemon slices on the side, and enjoy!

Nutrition Facts

Stuffed Dover Sole For Two

Amount Per Serving (2 fillets)

Calories 396 Calories from Fat 180

% Daily Value*

Fat 20g31%

Saturated Fat 10g63%

Trans Fat 0.3g

Polyunsaturated Fat 2g

Monounsaturated Fat 5g

Cholesterol 145mg48%

Sodium 1010mg44%

Potassium 577mg16%

Carbohydrates 16g5%

Fiber 2g8%

Sugar 1g1%

Protein 37g74%

Vitamin A 818IU16%

Vitamin C 43mg52%

Calcium 277mg28%

Iron 1mg6%

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

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30
Dec
2023

Traditional Greek Salad

categories: Salads

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Make a delicious, healthy Traditional Greek Salad to serve four people as a side dish. It’s very easy to make and serve in under 15 minutes.

Do you enjoy Greek salads? We sure do. The different recipes for Greek salads I have made over the years usually include romaine lettuce as the base for the salad.

This traditional Greek salad has no lettuce in it at all, yet it actually is an authentic Greek salad. It it full of fresh crisp veggies, tangy kalamata olives and creamy feta cheese, which are all coated in a simple, classic Greek dressing.

The end result is an absolutely superb, fresh and healthy Greek salad that is a cinch to prepare and tastes amazing! Here’s how to make it.

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

Prepare The Salad

Slice, peel and cut up fresh tomatoes, red onions, a large cucumber, red bell pepper. Add these ingredients, plus kalamata olives to a large salad bowl.

For this recipe I like to use a large English cucumber, but a large “regular” cucumber will also be okay, if that is what you have!

Crumble Feta Cheese On Top Of The Salad

Now it’s time to add the great flavor of feta cheese, a classic Greek ingredient in this salad. I typically will buy a flat “block” of feta at the grocery store, then cut it in half.

Crumble the cheese in fairly large pieces over the top of the veggies in the salad bowl, then set the bowl aside.

Make The Salad Dressing

It’s super easy to make a basic salad dressing for the traditional Greek salad. Place extra virgin olive oil, red wine vinegar, lemon juice, ground oregano, salt and pepper in a small bowl.

Use a fork or small whisk to fully mix these ingredients together until they become emulsified. This means the oil and vinegar are fully combined and not separated (like oil and water).

Add Salad Dressing And Toss To Combine

Immediately pour the salad dressing over the top of the salad. Use tongs to gently toss the ingredients together. Toss the salad until the dressing coats all the veggies, olives and feta cheese.

Once the veggies, olives and feta are covered with the dressing, this yummy salad is ready to be served and enjoyed!

Serve The Traditional Greek Salad

You can serve the salad as four side salads, OR if you want a meatless meal, divide the entire salad into two portions and go for it! I usually divide the salad into 4 portions.

NOTE: If you want to make the salad up ahead of time, you can cover the bowl with plastic wrap and refrigerate it for several hours. Do NOT add the salad dressing until you’re ready to serve the salad.

We love to have this traditional Greek salad with grilled or pan-seared, lightly seasoned chicken. This salad has such big, bold flavors that simply seasoned chicken pairs very well with it, and is a good balance!

The veggies are crisp and crunchy, and the slightly salty creamy feta cheese knocks it out of the park. YUM!

I really hope you enjoy the classic flavors of this Traditional Greek Salad as much as we do! Store any leftover salad in an airtight container in the refrigerator.

The recipe, as written, will yield enough for 4 side salads, but it can also be served as a meatless main dish for two, if desired.

Thanks for stopping by, and I invite you to come back again soon for more family-friendly recipes. Take care, and have a GREAT day!

Looking For More SALAD Recipes?

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

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Recipe adapted from: George Zikos, via https://www.mediterraneanliving.com/authentic-greek-salad-horiatiki-salata/

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0 from 0 votes

Traditional Greek Salad

Prep Time

15 mins

Cook Time

0 mins

Total Time

15 mins

Make a delicious, healthy Traditional Greek Salad to serve four people as a side dish. It's very easy to make and serve in under 15 minutes.

Category: Meatless Entree, Salad

Cuisine: Greek

Keyword: traditional Greek salad

Servings: 4 side salads

Calories Per Serving: 252 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For Salad:

3 medium tomatoes each cut in 6 wedges
1 large English cucumber or large standard cucumber
15 kalamata olives pitted
¼ cup red onion sliced into thin strips
⅓ red bell pepper sliced into thin strips
4 ounces feta cheese big crumbles

For Salad Dressing:

¼ cup extra virgin olive oil
1 Tablespoon red wine vinegar
½ teaspoon fresh lemon juice
½ teaspoon ground oregano
2 pinches salt
1 pinch black pepper

US Customary - Metric

Instructions

Place prepped tomatoes, cucumbers, olives, red onion, red bell pepper and kalamata olives in a large salad bowl.
Crumble feta cheese over the top of the salad, then set the bowl aside.
Place olive oil, red wine vinegar, lemon juice, oregano, salt and pepper in a small bowl. Use a fork or whisk to mix these ingredients together until they become emulsified. Emulsification means oil and vinegar are fully combined and not separated.
Pour salad dressing over salad. Use tongs to gently toss ingredients together until salad dressing covers all the salad ingredients. Serve and enjoy!

Recipe Notes

NOTE: If you want to make the salad up ahead of time, you can cover the bowl with plastic wrap and refrigerate it for several hours. Do NOT add the salad dressing until you're ready to serve the salad.

Nutrition Facts

Traditional Greek Salad

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

Calories 252 Calories from Fat 198

% Daily Value*

Fat 22g34%

Saturated Fat 6g38%

Polyunsaturated Fat 2g

Monounsaturated Fat 13g

Cholesterol 25mg8%

Sodium 758mg33%

Potassium 389mg11%

Carbohydrates 10g3%

Fiber 2g8%

Sugar 5g6%

Protein 6g12%

Vitamin A 1263IU25%

Vitamin C 25mg30%

Calcium 176mg18%

Iron 1mg6%

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

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27
Dec
2023

Coconut Almond Coffee Creamer

categories: Beverages

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Make simple homemade Coconut Almond Coffee Creamer in 5 minutes or less! This flavorful creamer will really enhance your cup of hot coffee!

I’m not sure about you, but I love coffee! Well… I love my coffee IF it has coffee creamer in it, so it doesn’t really TASTE like coffee. Ha Ha!

Truly, I need my morning coffee with just the right amount of coffee creamer in it! Over the past couple years, I’ve been trying out made from scratch coffee creamers in an effort to find some good recipes that are “keepers”.

This recipe for coconut almond coffee creamer is a “keeper”, for sure. I found the recipe online a few years ago, made a couple slight changes, and today I want to share this simple coffee creamer recipe with you. Here’s how to make it.

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

What Ingredients Will I Need?

You will need Half and Half, chocolate syrup, sweetened condensed milk, coconut extract and almond extract to make this creamer. NOTE: It is very important to use sweetened condensed milk and NOT evaporated milk!

That’s it! Five ingredients and a few minutes time are all that is necessary to make this delicious, flavorful coffee creamer.

How To Make This Coffee Creamer

Pour half and half, chocolate syrup, and the coconut and almond extracts into a medium-sized saucepan.

Give them a stir to combine, then heat on Medium-Low heat, stirring often, ONLY until the half and half has been warmed. Do not let the liquid come to a boil, but simply heat it through.

Add The Sweetened Condensed Milk

Remove the pan from the heat source. Immediately stir the sweetened condensed milk into the heated half and half, and continue to stir.

The warm half and half will help melt the condensed milk. Continue to stir until the coconut almond coffee creamer is smooth and the condensed milk has been fully incorporated.

Let the creamer cool for a few minutes, then carefully pour it into a storage container. I typically use old creamer bottles to store my homemade creamers.

TIP: Insert a funnel into the mouth of the container to transfer the liquid into the bottle (or other container), for less chance of spillage!

Enjoy The Coconut Almond Coffee Creamer!

Put a label and a lid on the container, and refrigerate the creamer until it’s well chilled. After the coconut almond coffee creamer has fully chilled, it is ready to be used.

Add your desired amount of coffee creamer to a steaming hot cup of coffee, take a sip, and ENJOY! It is delicious!

Be sure to cover the container and store your leftover creamer in the refrigerator, because it must be kept cold.

I hope you enjoy this simple, but GOOD coconut almond coffee creamer! I sure do, and trust you will, as well.

Thanks for stopping by, and please come back again soon for more family-friendly recipes. May God bless you, take care, and have a GREAT day!

Looking For More HOMEMADE COFFEE CREAMER Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have several coffee creamer recipes you might enjoy, including:

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Recipe adapted from: sisterssavingcents.com

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Coconut Almond Coffee Creamer

Prep Time

5 mins

Cook Time

0 mins

Total Time

5 mins

Make simple homemade Coconut Almond Coffee Creamer in 5 minutes or less! This flavorful creamer will really enhance your cup of hot coffee!

Category: Beverage, Condiment

Cuisine: American

Keyword: coconut almond coffee creamer

Servings: 56 Tablespoons (approx. 28 ounces total)

Calories Per Serving: 38 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

2 cups half and half
2½ Tablespoons chocolate syrup
2 Tablespoons coconut extract
1½ teaspoons almond extract
14 ounces sweetened condensed milk = 1 can

US Customary - Metric

Instructions

Pour half and half, chocolate syrup, coconut and almond extracts into a medium-sized saucepan. Stir to combine.
Heat on Medium-Low, stirring often, ONLY until half and half is warmed. Do not let liquid come to a boil- simply heat it through.
Remove pan from heat source. Immediately stir sweetened condensed milk into the heated liquid. Continue to stir until coconut almond coffee creamer is smooth and condensed milk is fully incorporated.
Let creamer cool a few minutes, then carefully pour it into a container (with a lid). TIP: Insert a funnel into the mouth of the container to transfer liquid into the bottle (or other container), for less chance of spillage! Refrigerate creamer before using.

Nutrition Facts

Coconut Almond Coffee Creamer

Amount Per Serving (1 Tablespoon)

Calories 38 Calories from Fat 18

% Daily Value*

Fat 2g3%

Saturated Fat 1g6%

Polyunsaturated Fat 0.1g

Monounsaturated Fat 0.5g

Cholesterol 5mg2%

Sodium 15mg1%

Potassium 41mg1%

Carbohydrates 5g2%

Fiber 0.02g0%

Sugar 5g6%

Protein 1g2%

Vitamin A 50IU1%

Vitamin C 0.3mg0%

Calcium 30mg3%

Iron 0.04mg0%

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

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22
Dec
2023

Raspberry Thumbprint Cookies

categories: Cookies, Desserts

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Make Raspberry Thumbprint Cookies for the holidays or any time! These bite-size treats, with chocolate chips and raspberry jam are wonderful!

If you’re looking for an easy-to-make delicious cookie, may I suggest trying this one for raspberry thumbprint cookies?

Thumbprint cookies have been around for a long time. They get their name from a small indentation made in a cookie (using your thumb) which is then filled with a sweet topping.

This simple recipe is one I found in an old cookbook I have that is almost 30 years old. I liked this particular recipe because not only does it have raspberry jam (in the indentation), but it’s filled with miniature chocolate chips!

Chocolate and raspberry for a flavor combination? Yes, please! Here’s how to make these yummy cookies in under 30 minutes.

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

Make The Cookie Dough

Place softened stick of butter, granulated sugar, brown sugar, vanilla and salt in a large mixing bowl. Beat these ingredients using an electric mixer, until they become soft and smooth.

Add sifted flour and milk to the bowl, and continue to mix until all the dough ingredients have been combined.

The cookie dough will be very crumbly at this point. Add miniature chocolate chips, and STIR them in, to combine.

Shape The Crumbly Cookie Dough Into Balls

Now it’s time to shape the crumbly dough into dough balls. Put a Tablespoon of the “dough mixture” in the palm of your hands, and compress and tightly shape and roll the dough into a 1″ ball.

You should have enough “dough” to form 36 cookies. As you form each one, place it on ungreased cookie sheets, with the cookies about 2″ apart from each other.

Indent The Cookies And Fill

Use your thumb to make a small indentation in the top/middle of each cookie dough ball. Do NOT press all the way to the bottom or break through the bottom of the cookie.

TIP: I find it helpful to “shore up” the sides of the cookies, as they may slightly crack around the edges while pressing the indentation in them. Just use your fingers to pinch or close up any slight cracks.

Place a very tiny amount of raspberry jam into the cookie indentation. I use a very small spoon to do this, because there’s only room for a bit of jam in these little cookies! Once the cookies are are filled, they are ready to bake.

Bake The Raspberry Thumbprint Cookies

Bake the raspberry thumbprint cookies at 375°F. on the middle racks of your oven for 10-12 minutes. When done, the cookies should be golden brown on the top and bottom.

Let the cookies cool for 1-2 minutes on the baking sheet, then transfer them (using a spatula) to wire racks to finish cooling to room temperature.

Enjoy The Raspberry Thumbprint Cookies

When the raspberry thumbprint cookies have cooled to room temperature, they are ready to be served. Transfer them to a platter, and dig in!

The cookie itself has the texture of a shortbread cookie, and the chocolate chips and raspberry jam pair are a wonderful flavor combination!

I’m sure you will enjoy these little scrumptious bites, and trust you’ll like them as much as we do!

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

Looking For More COOKIE Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have many delicious cookie recipes to choose from, 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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Original recipe source: “The Spirit of Christmas Cookbook”, page 27, published by Leisure Arts, Inc. in 1996.

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Raspberry Thumbprint Cookies

Prep Time

15 mins

Cook Time

10 mins

Total Time

25 mins

Make Raspberry Thumbprint Cookies for the holidays or any time! These bite-size treats, with chocolate chips and raspberry jam are wonderful!

Category: Dessert, Snack

Cuisine: All Cuisines

Keyword: raspberry thumbprint cookies

Servings: 36

Calories Per Serving: 73 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

½ cup butter softened (1 stick)
¼ cup granulated sugar
¼ cup brown sugar (packed)
1 teaspoon vanilla extract
½ teaspoon salt
1½ cups flour (sifted)
2 Tablespoons milk
⅓ cup miniature semi-sweet chocolate chips
¼ cup raspberry jam **approximate

US Customary - Metric

Instructions

Preheat oven to 375℉.
Place butter, granulated sugar, brown sugar, vanilla and salt in a large mixing bowl. Beat with an electric mixer, until they become soft and smooth. Add sifted flour and milk; continue to mix until combined. Dough will be very crumbly. Add chocolate chips; stir to combine.
Put 1 Tablespoon of dough mixture in the palm of your hands; compress, tightly shape and roll dough into a 1" ball. Form 36 cookies, placing dough balls on ungreased cookie sheets, 2" apart from each other.
Use your thumb to make a small indentation in the top/middle of each dough ball. Do NOT press all the way to the bottom or break through bottom of cookie. TIP: I find it helpful to "shore up" the sides of the cookies, as they may slightly crack around the edges while indenting them. Use your fingers to pinch/close any cracks. Place a very tiny amount of raspberry jam into the indentation.
Bake at 375°F. on middle racks of oven for 10-12 minutes. When done, cookies should be golden brown and "set". Let cookies cool 1-2 minutes on baking sheet, then transfer with spatula to wire racks to cool. Serve at room temperature.

Recipe Notes

NOTES: 1% milk was used for caloric calculation. Amount of jam is an estimate. You may use a little more or less, depending on the size of indentations.

Nutrition Facts

Raspberry Thumbprint Cookies

Amount Per Serving (1 cookie)

Calories 73 Calories from Fat 27

% Daily Value*

Fat 3g5%

Saturated Fat 2g13%

Trans Fat 0.1g

Polyunsaturated Fat 0.1g

Monounsaturated Fat 1g

Cholesterol 7mg2%

Sodium 54mg2%

Potassium 24mg1%

Carbohydrates 10g3%

Fiber 0.3g1%

Sugar 5g6%

Protein 1g2%

Vitamin A 82IU2%

Vitamin C 0.2mg0%

Calcium 6mg1%

Iron 0.4mg2%

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

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19
Dec
2023

Easy Fettucine Alfredo

categories: Italian, Main Dishes, Meatless Meals

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Make delicious, creamy and Easy Fettucine Alfredo for a special meal! It’s easy to make with only a few ingredients, and is a decadent dish!

Many, many years ago when I had our first son, we were invited to dinner at a dear friend Lona’s home to celebrate the birth of our first baby. Lona made us fettucine alfredo for dinner, and it was absolutely FABULOUS.

Before we left I asked her to please give me her recipe, and I’ve used this recipe ever since (over 40 years now). I was shocked to see how truly simple it was to make, but WOW… does it ever taste great!

Our sweet friend Lona passed away years ago, but her memory lives on in so many tangible ways in our lives. Every single time I make this

As most folks know, fettucine alfredo is definitely not a “diet friendly” meal, but every now and then ya just gotta go for it, right? The pasta is cheesy and delicious, and it really is simple to prepare. Here’s how to make it:

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

Cook The Fettucine Pasta

The first thing you will need to do is cook the fettucine pasta in a large saucepan, according to the package instructions. Once the pasta hits the boiling water it will cook for approximately 13 minutes.

While the pasta cooks, prepare the Alfredo sauce in a separate pan. That way the sauce will be done when the pasta is done!

Make The Alfredo Sauce While Pasta Cooks

To make the Alfredo sauce, melt butter on LOW heat in a medium saucepan. Once the butter has melted, stir in garlic powder and a pinch of salt until combined.

Pour a pint of heavy whipping cream into the melted butter mixture, and stir, until combined. Cook this on a LOW simmer for 4-5 minutes, stirring often, but don’t let it boil.

Add The Parmesan Cheese

Add 1½ cups of fresh, finely grated Parmesan cheese and a small amount of salt into the Alfredo sauce mixture. I also add about ¼ cup of canned Parmesan cheese (i.e. “Kraft” green shaker container) to the mix.

TIP#1: If you don’t have (or like) canned Parmesan, simply add more freshly grated Parmesan cheese, to taste.

Stir these into the Alfredo sauce, and continue to cook on LOW heat, stirring often. Continue cooking until all the cheese has melted, but don’t let the sauce boil!

Tip #2: You can make the sauce ahead of time, then re-heat it (on LOW) in the pan right before the pasta is done cooking, to save time.

Final Step

When the pasta is finished cooking and is tender to the bite, immediately drain off the hot water, then place the pasta back into the pan. DO NOT RINSE the pasta! You want it good and HOT!

Quickly pour all of the hot Alfredo sauce on top of the hot pasta. Use tongs to toss well and fully coat all the noodles with the sauce. Cook the fettucine and sauce for 1-2 minutes on low heat, until fully heated through.

Serve And Enjoy The Easy Fettucine Alfredo

Immediately portion each serving onto plates or into serving bowls. If desired, finely grate additional Parmesan on top of each serving, and garnish with fresh parsley.

Serve the easy fettucine alfredo immediately while still hot, and enjoy this delicious dish.

I hope you enjoy this recipe for easy fettucine alfredo as much as our family does. Even though it is decadent and a high calorie meal, this is a dish we always look forward to!

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

Looking For More PASTA RECIPES?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have a nice variety of pasta dishes to choose from, 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..
Would you like to join our growing list of subscribers?

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

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Recipe adapted from: my dear friend Lona Wig (R.I.P.)

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Easy Fettucine Alfredo

Prep Time

10 mins

Cook Time

13 mins

Total Time

23 mins

Make delicious, creamy and Easy Fettucine Alfredo for a special meal! It's easy to make with only a few ingredients, and is a decadent dish!

Category: Entree, Main Course

Cuisine: All Cuisines

Keyword: easy fettucine alfredo

Servings: 5

Calories Per Serving: 892 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

12 ounces dried fettucine pasta cooked according to pkg. instructions

For Alfredo Sauce:

8 Tablespoons butter = 1 stick or ½ cup
½ teaspoon garlic powder
¼ teaspoon salt
1 pint heavy whipping cream
1½ cups fresh Parmesan cheese finely grated
¼ cup canned Parmesan cheese (i.e. Kraft, Kroger, etc.)

(OPTIONAL) GARNISH: additional grated Parmesan and/or parsley if desired

US Customary - Metric

Instructions

Cook fettucine in boiling water according to pkg. instructions (approx. 13 minutes). While pasta cooks, prepare Alfredo sauce in a separate pan.

Make Alfredo Sauce:

Melt butter on LOW heat in a medium saucepan. Once melted, stir in garlic powder and salt until combined. Pour in whipping cream; stir, until combined. Cook on a LOW simmer 4-5 minutes, stirring often, but don't let it boil.
Add 1½ cups of fresh, finely grated Parmesan cheese and ¼ cup canned Parmesan cheese (i.e. "Kraft" green shaker container) to the mix. TIP#1: If you don't have (or like) canned Parmesan, add more fresh grated Parmesan cheese. Stir cheeses into the Alfredo sauce; cook on LOW heat, stirring often. Continue cooking until cheese has melted; do not let sauce boil! Tip #2: You can make sauce ahead of time, then re-heat it (on LOW) in the pan right before pasta is done cooking, to save time.

Finish And Serve:

When pasta is done, immediately drain the hot water. DO NOT RINSE PASTA! You want it HOT! Place drained pasta back into the pan. Quickly pour hot Alfredo sauce on top. Use tongs to toss well and fully coat pasta with sauce. Cook the fettucine and sauce 1-2 minutes on low heat, until heated through.
Immediately portion each serving onto plates or into serving bowls. If desired, grate additional Parmesan on each serving, and garnish with fresh parsley. Serve easy fettucine alfredo immediately while hot, and enjoy!

Nutrition Facts

Easy Fettucine Alfredo

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

Calories 892 Calories from Fat 585

% Daily Value*

Fat 65g100%

Saturated Fat 40g250%

Trans Fat 1g

Polyunsaturated Fat 3g

Monounsaturated Fat 16g

Cholesterol 243mg81%

Sodium 913mg40%

Potassium 329mg9%

Carbohydrates 56g19%

Fiber 2g8%

Sugar 4g4%

Protein 23g46%

Vitamin A 2296IU46%

Vitamin C 1mg1%

Calcium 401mg40%

Iron 2mg11%

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

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

15
Dec
2023

Ranch Pretzel Bites

categories: Appetizers

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Yum

Make a big batch of Ranch Pretzel Bites for snacking or gift-giving! They’re easy to make, and are baked in a buttery seasoning sauce!

If you’re looking for a delicious, easy to make snack OR a “foodie” gift for family, friends, or co-workers, may I suggest Ranch Pretzel Bites?

This recipe is one I found almost 30 years ago in one of my cookbooks, and it’s so easy to make! Store-bought pretzel twists are coated in a buttery seasoning sauce, then baked for an hour. That’s it!

The seasoning sauce (with Ranch seasoning) bakes right onto the pretzels, leaving them with wonderful flavor and a crispy bite. They are really so simple to prepare.

You can enjoy these pretzel bites as a tasty snack OR put them in a cute container as a food gift for someone you love. Here’s how to make yummy Ranch Pretzel Bites.

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

Make The Ranch Seasoning Sauce

Before making the sauce, preheat your oven to 250°F. The seasoning sauce takes only a minute or two to prepare, so you want the oven preheated and ready, to save time!

Melt a stick of butter in a saucepan on Low heat. Once the butter has partially melted, add a packet of Ranch seasoning mix, Worcestershire sauce, and seasoning salt.

Stir these ingredients together until they are fully incorporated into the melted butter. This is the seasoning sauce for the pretzels.

Season The Pretzels

Place the pretzel twists in a large mixing bowl, then pour the seasoning sauce all over the top of them. Use tongs or two large spoons to gently toss the pretzels.

Continue tossing the pretzels until all the sauce has been distributed, and the pretzels are fully coated.

Time To Bake!

Spread the seasoned pretzels out in a single layer (as much as possible) on a large, rimmed baking sheet. If there is any sauce left in the bowl, simply distribute it over the pretzels.

Stir these ingredients together until they are fully incorporated into the melted butter. This is the seasoning sauce for the pretzels.

Bake the ranch pretzel bites at 250°F. for 1 hour. Every 15 minutes, gently toss (and flip) the pretzels, then re-arrange them on the baking sheet and continue cooking.

When the pretzels have finished baking, transfer them onto wax paper or parchment paper on the counter.

Allow the ranch pretzel bites to fully cool to room temperature before serving or packaging them in gift containers.

Serve The Ranch Pretzel Bites

Once at room temperature, these yummy snacks are ready to be enjoyed. Place them in a large bowl, and watch how fast they disappear!

These crispy little snacks also make great gifts! Pack them into cute gift jars or containers, then give a thoughtful food gift to someone you care for.

Be sure to store any leftover pretzel bites in an airtight bag or container, for freshness.

I hope you have the chance to try ranch pretzel bites for yourself. They are delicious, and quite addicting, so you may find yourself (or your family) going back often for more!

If you enjoy pretzels, be sure to check out my recipe for Chocolate Dipped Fall Pretzels! They’re colorful, sweet and delicious snacks to enjoy eating (or giving as a food gift) during the Fall season OR any time of the year!

Thanks for taking the time to stop by, and I invite you to come back again soon for more family-friendly recipes. Take care, may God bless you, and have a GREAT day!

Looking For More SNACK OR APPETIZER Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have some delicious recipes for snacks and appetizers you might enjoy, including:

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Original recipe source: “The Spirit Of Christmas Cookbook”, page 158, published by Leisure Arts, Inc. in 1996

↓↓ PRINTABLE RECIPE BELOW ↓↓

5 from 1 vote

Ranch Pretzel Bites

Prep Time

5 mins

Cook Time

1 hr

Total Time

1 hr 5 mins

Make a big batch of Ranch Pretzel Bites for snacking or gift-giving! They're easy to make, and are baked in a buttery seasoning sauce!

Category: Appetizer/Snack

Cuisine: All Cuisines

Keyword: ranch pretzel bites

Servings: 12 (½ cup per serving)

Calories Per Serving: 178 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

6 cups pretzels (mini-twist) (approx. ¾ of a 15 oz. bag=12 oz.)
½ cup butter (1 stick)
1 pkg. Ranch salad dressing mix
1 Tablespoons Worcestershire sauce
½ teaspoon seasoning salt

US Customary - Metric

Instructions

Preheat oven to 250°F.
Melt butter in a saucepan on Low heat. Add Ranch seasoning mix, Worcestershire sauce, and seasoning salt. Stir until fully combined, then remove from heat.
Put pretzels in a large bowl. Pour sauce on top. Use tongs or 2 large spoons to gently toss pretzels until all sauce is distributed, and pretzels are fully coated.
Spread seasoned pretzels in a single layer on a large, rimmed baking sheet. Bake at 250°F. for 1 hour. Every 15 minutes, gently toss the pretzels, then re-arrange on baking sheet and continue cooking.
When done, transfer pretzels to wax paper or parchment paper. Cool to room temperature before serving or packaging in gift containers. Store leftovers in airtight containers. Enjoy!

Nutrition Facts

Ranch Pretzel Bites

Amount Per Serving (0.5 cup)

Calories 178 Calories from Fat 72

% Daily Value*

Fat 8g12%

Saturated Fat 5g31%

Trans Fat 0.3g

Polyunsaturated Fat 1g

Monounsaturated Fat 2g

Cholesterol 20mg7%

Sodium 411mg18%

Potassium 136mg4%

Carbohydrates 25g8%

Fiber 2g8%

Sugar 0.1g0%

Protein 3g6%

Vitamin A 237IU5%

Vitamin C 0.5mg1%

Calcium 12mg1%

Iron 1mg6%

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

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