Sep
2015

Skillet Potatoes With Scallions And Parmesan

categories: From Our Veggie Garden, Side Dishes, Vegetable Dishes
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Skillet potatoes, cooked with garlic, scallions and Parmesan cheese, are an easy, delicious, and inexpensive side dish you will enjoy!Skillet potatoes, cooked with garlic, scallions and Parmesan cheese, are an easy, delicious, and inexpensive side dish you will enjoy!
I don’t know about you, but I’m on the lookout for new, easy, and inexpensive side dishes to add to our dinner meal. It’s easy to fall into a rut and serve the same old, same old veggies. That’s why I enjoyed making these Skillet Potatoes With Scallions And Parmesan!  Yum! They’re an easy and delicious dish you can serve with a variety of meats.

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

It helped that I had just harvested some red potatoes from our backyard garden. Some of them were a little scarred from digging them up), but I was excited to use a few of them. I used 5 red potatoes, which made enough for 2-3 servings.

Red potatoes are used for this recipe after cleaning.
Prepare The Potatoes

Wash the potatoes very well, then slice them into about 1/2 inch slices. I keep the peel on, because I think the color looks really good in the finished dish, plus they contain extra fiber.

The red potatoes are sliced into rounds before cooking.
Place enough water in a large skillet to cover the bottom with about 1/2 – 3/4 inch of water. Put the sliced potatoes into the water and begin to cook them on medium-high heat.

Continue cooking the potatoes, turning gently, and added more water, when necessary, to ensure the potatoes do not stick to the bottom of the skillet. TIP: As the water cooks away you will need to add additional water.

Red potato slices begin cooking in a bit of water, in a large skillet.
Finish Cooking, Then Garnish Skillet Potatoes

Keep an eye on the potatoes as they finish cooking. Making sure there is enough water in skillet is the key to this dish.  Continue cooking (about 15 minutes or so) until the potatoes are fork-tender. Once fork-tender, remove any remaining water from the skillet. Add the butter, salt, pepper, minced garlic chopped scallions (green onions) to the skillet.

Coat the potatoes with the melted butter by spooning it up and over the top of the potatoes while they cook. Remove the potatoes from the heat after 1-2 minutes (don’t burn the garlic!). Gently pour potatoes into a serving bowl, and immediately sprinkle with grated Parmesan cheese.

Skillet Potatoes are garnished with butter, seasoning and green onions.

Grated Parmesan cheese is sprinkled on top of the hot potatoes.
Time To Eat The Skillet Potatoes With Scallions And Parmesan!

The cheese will melt in about a minute over the hot potato slices, then they are ready. Add additional salt and/or black pepper to taste, if desired. Serve, and enjoy!

A bowl of Parmesan and scallion covered buttered skillet potatoes, ready to eat.
 I’m pretty confident you will love these potatoes! The recipe is easily adapted to double or triple the amount of potatoes YOU want to serve!

A close-up photo of the skillet potatoes, served with chicken (in background).Thanks for stopping by today. I hope you have the opportunity to try these delicious skillet potatoes. Have a great day! I hope it is a memorable, and fun one for you! Please come back soon for more delicious recipes.

Looking For More POTATO Recipes?

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

Interested In More Recipes?

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

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Author's signatureRecipe Source: My brain. This dish was a no brainer.

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Skillet Potatoes With Scallions And Parmesan
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
 

Skillet potatoes, cooked with garlic, scallions and Parmesan cheese, are an easy, delicious, and inexpensive side dish you will enjoy!

Category: Side Dishes
Cuisine: American
Keyword: skillet potatoes
Servings: 3 servings
Calories Per Serving: 320 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 5 red potatoes
  • water (enough to continue filling bottom of skillet during cooking time)
  • salt and pepper , to taste
  • 2 Tablespoons butter
  • 2 scallions (2 green onion stalks-green and white part), sliced
  • 1 teaspoon minced garlic
US Customary - Metric
Instructions
  1. Slice potatoes into 1/2 inch slices.
  2. Pour enough water into large skillet to completely cover bottom of skillet by about an inch.
  3. Add potato slices to water. Heat on medium heat until fork-tender (approx. 15-20 minutes). Keep an eye on water level... add additional water, as needed, to ensure potatoes do not stick to bottom of pan as they cook.
  4. When potatoes are done, remove any remaining water from skillet. Add butter, salt, pepper, garlic, and chopped scallions to potatoes in skillet. Mix gently, to combine. Continue to spoon melted butter over the tops of the potatoes. Cook an additional 1-2 minutes.
  5. Remove potatoes from heat. Place into serving bowl, and immediately garnish with grated Parmesan cheese. The heat from the potatoes will melt the cheese. Taste, and add additional salt and pepper, if necessary.
  6. Serve, and enjoy!
Nutrition Facts
Skillet Potatoes With Scallions And Parmesan
Amount Per Serving (1 g)
Calories 320 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 4g25%
Cholesterol 20mg7%
Sodium 132mg6%
Potassium 1637mg47%
Carbohydrates 57g19%
Fiber 6g25%
Sugar 4g4%
Protein 7g14%
Vitamin A 340IU7%
Vitamin C 32.6mg40%
Calcium 41mg4%
Iron 2.7mg15%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Skillet potatoes, cooked with garlic, scallions and Parmesan cheese, are an easy, delicious, and inexpensive side dish you will enjoy!

 

 

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Sep
2015

Easy Spaghetti Sauce With Italian Sausage

categories: Italian, Main Dishes, Pasta, Pork, Sauces and Dressings
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Spaghetti Sauce with Italian Sausage is a delicious, quick and easy meal to make, with tomatoes, sausage, mushrooms, green peppers, onions, and Italian spices. Spaghetti Sauce with Italian Sausage is a delicious, quick and easy meal to make, with tomatoes, sausage, mushrooms, green peppers, onions, and Italian spices.

When I make spaghetti sauce, I typically cook the sauce for several hours. However, sometimes I don’t have time to spare, so I make this EASY and quick spaghetti sauce. The sauce is is flavored with Italian sausage, mushrooms, green peppers, onions, and lots of spices. It’s delicious and filling, especially on a “cool weather” kind of day, like today in the Pacific Northwest.

I grew up eating my Mom’s spaghetti sauce, which she cooked with ground beef in the sauce. While that is good, my husband and I prefer the taste of Italian sausage in our sauce. I’ve been making it this way for YEARS! If you’ve never made sauce with Italian sausage, I hope you will consider it. The spaghetti sauce only takes about 10 minutes of prep work, then the rest of the time (30 minutes) is inactive “simmering” time. Not too much time to invest, and the results are wonderful!

I like to make extra spaghetti sauce to freeze for another day! The recipe serves 4-6 depending on serving size. Even if you can’t use that many servings in a single meal, it’s nice to have extra sauce available, for other meals).

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

How To Make Spaghetti Sauce With Italian Sausage

Start the party off by sautéing Italian sausage (which has been removed from the casing) with chopped onion. The meat and onions are cooked on medium heat in a large skillet.

Cooking Italian sausage and onions in skillet for spaghetti sauce.

Add chopped green pepper, and continue cooking until the Italian sausage is fully cooked.

Chopped green peppers are added to sausage, and onions for spaghetti sauce.

Drain the grease from the skillet, then add tomato paste, a large can of diced tomatoes, and water. Sometimes I add in 1/2 cup red wine, if I have an open bottle (optional, though).

Tomato paste, diced tomatoes and water are added to skillet with spaghetti sauce.
Next add the spices (oregano, basil, Italian seasoning, garlic powder, red pepper flakes, salt & pepper). Stir the spaghetti sauce well, to combine.

Dried Italian spices are added to skillet to season spaghetti sauce.

Add mushrooms. I used some of my dehydrated mushrooms (they ARE kind of handy to have around and re-hydrate wonderfully in the sauce).

Of course, you can use the same amount of fresh, sliced mushrooms. If you don’t like mushrooms, just leave ’em out!

Mushrooms (dehydrated or fresh) are added to spaghetti sauce.
Cook the Spaghetti Sauce

Bring the spaghetti sauce to a boil, then reduce heat to a low simmer. Cook for about 30 minutes or so. The sauce will reduce a bit, and all those yummy flavors will permeate the sauce.

While the sauce is cooking, cook the spaghetti noodles (or any other pasta). Drain the cooked pasta, then place the spaghetti noodles onto individual serving plates. Top pasta with a ladle of this yummy spaghetti sauce, then garnish with grated Parmesan cheese.

Easy Spaghetti Sauce With Italian Sausage is served on top of pasta!
That’s it! It’s such an inexpensive and delicious hearty meal, with an amazing tasting Italian spaghetti sauce! Thanks for stopping by, and I hope you will come back again soon. Have a GREAT day!

Looking For More PASTA Recipes?

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

You can find many other pasta recipes in my Recipe Index at the top of each post. Have a great day, and Buon Appetito (Italian, for “enjoy your meal!)!

Interested In More Recipes?

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

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Author's signatureRecipe source: My brain, in Italian mode.

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Easy Spaghetti Sauce With Italian Sausage
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
 
Spaghetti Sauce with Italian Sausage is a delicious, quick and easy meal to make, with tomatoes, sausage, mushrooms, green peppers, onions, and Italian spices.
Category: Entree
Cuisine: Italian
Keyword: spaghetti sauce
Servings: 6
Calories Per Serving: 278 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 3 Italian sausage links (mild or hot), casings removed.
  • 3/4 cup chopped brown onion
  • 1/3 cup chopped green pepper
  • 1 can (6 oz.) tomato paste
  • 1 large can (28 oz.) diced tomatoes
  • 1 cup water (or substitute 1/2 cup water and 1/2 cup red wine, if desired)
  • 1 1/2 teaspoons oregano (dried)
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon basil (dried)
  • 1 1/4 teaspoons garlic powder
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon red pepper flakes (dried)
  • 1 1/2 cups sliced mushrooms
  • Grated Parmesan cheese , for garnish (if desired)
US Customary - Metric
Instructions
  1. Remove casing from sausage links by cutting with a knife down the length of the link, and removing the sausage. Discard the casing. Crumble the sausage into a large skillet.
  2. Sauté the sausage and chopped onion on medium heat. Add the green pepper; cook until sausage is fully cooked. Drain the grease out of the pan (discard), and return skillet to stovetop.

  3. Add tomato paste, can of diced tomatoes (including juice), and water to skillet. Add oregano, Italian seasoning, basil, garlic powder, salt, pepper and red pepper flakes. Add sliced mushrooms. Stir all ingredients well, to combine.

  4. Bring sauce to a boil, then reduce heat to low and continue to cook for about 30 minutes. The sauce will reduce down a bit, and the flavors will permeate the sauce. Taste test the sauce and add additional salt or spices as desired.

  5. While sauce is cooking, prepare the pasta of your choice according to package directions. Drain pasta, then serve with spaghetti sauce ladled over the top. Garnish with Parmesan cheese, if desired, and serve HOT!

Recipe Notes

Caloric calculation does not include pasta of your choice. It also does not include optional Parmesan cheese topping (optional).

Nutrition Facts
Easy Spaghetti Sauce With Italian Sausage
Amount Per Serving (1 g)
Calories 278 Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 6g38%
Cholesterol 42mg14%
Sodium 1199mg52%
Potassium 950mg27%
Carbohydrates 19g6%
Fiber 4g17%
Sugar 10g11%
Protein 12g24%
Vitamin A 780IU16%
Vitamin C 28.1mg34%
Calcium 83mg8%
Iron 3.7mg21%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Spaghetti Sauce with Italian Sausage is a delicious, quick and easy meal to make, with tomatoes, sausage, mushrooms, green peppers, onions, and Italian spices.

 

 

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Sep
2015

HEADED TO… ALASKA!!!

categories: Uncategorized
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Thank you for visiting The Grateful Girl Cooks! I want to let you know that my husband and I are headed to Alaska, for a much-needed and anticipated vacation! We feel so fortunate to have this opportunity to get away from our “normal life”.Bon voyage - we are headed to Alaska!Yes… we are cruising to beautiful Alaska… where we look forward to making some unforgettable memories, enjoying the majestic and natural beauty of God’s creation… and eating large quantities of amazing food (I mean, someone’s gotta do it, right?)!!

I will be back online, posting more family-friendly, delicious recipes (and maybe even some photos from our trip) on September 14th. Until then, I would love and appreciate it if you would check out my Recipe Index… I hope you find some great recipes to try!

Thanks, again, for stopping by… and I wish you a day filled with wonder, beauty, and great JOY!

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Sep
2015

Bacon Pecan Pralines

categories: Bacon, Candy, Desserts
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Bacon Pecan Pralines are a delightful twist on traditional pralines. These sweet treats include BACON, which gives them a sweet and salty flavor – a great combination! Bacon Pecan Pralines are a twist on traditional pralines. These sweet treats include BACON, which gives them a sweet and salty flavor - a great combination!
I recently made these Bacon Pecan Pralines for a “BACON” themed dinner my husband and I went to, with two other couples. Every course of the dinner had to include some type of bacon.

Since I was in charge of desserts, I made several. Included were these yummy pralines, which included salty bacon. Sweet and salty… a great combination! They were really good! Remember… everything is better with bacon. Even bacon pecan pralines, right?

I had never made Pralines before this, but I plunged right in, and managed to pull this one off!

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

Important Tip When Making Bacon Pecan Pralines

The only thing I would do different next time when making these pralines is to use a larger cooking pan. The one I used was medium sized.

I THOUGHT the medium sized pan was big enough, but I was wrong. There were a couple moments of near panic as the mixture nearly boiled up and out of my pan.

The hot praline mixture never did boil over, but please, listen to my advice here. Use a LARGE and DEEP saucepan when you prepare this recipe. You won’t have to frantically stir to keep the candy from boiling over the top of the pan… and yes, you will thank me for this important tip!

How To Make Bacon Pecan Pralines

In a LARGE and DEEP saucepan, mix together granulated sugar, brown sugar, buttermilk, corn syrup, baking soda and salt. Insert a candy thermometer into the mixture.

Cook mixture on medium heat, until it reaches 235 degrees on a candy thermometer.

This will take about 20 minutes or so. Mixture will be VERY hot. Stir mixture often while it cooks to prevent it from burning on the bottom of the pan. The mixture will turn a rich caramel color near the end of the cooking time.

Candy thermometer in boiling sauce for bacon pecan pralines.Candy thermometer in saucepan full of bacon pecan pralines sauce.
Once mixture reaches 235 degrees, remove pan from heat. Immediately add the butter, vanilla, chopped pecans, orange zest, and cooked bacon crumbles.

Adding chopped pecans for bacon pecan pralines to saucepan

Crumbled, cooked bacon pieces are added to praline mixture in pan.

Beat the bacon pecan praline mixture with a wooden spoon until the mixture is thoroughly combined. WARNING: The praline mixture will be very, very hot. Be very careful so you don’t burn yourself!

Hot bacon pecan pralines mixture, in saucepan after cooking.

Drop pralines by teaspoonfuls onto a sprayed baking sheet , a silicone mat, OR onto buttered parchment paper. Leave space between each of the pralines, as they will spread a bit while hot.

Dropping spoonfuls of bacon pecan pralines onto round baking pan, to cool.
Let the bacon pecan pralines sit and cool at room temperature for at least 30 minutes. The pralines will firm up as they cool. When completely firm, they are ready to be served. Carefully remove from pan.

Serve pralines by themselves, as a small treat, or as I did for our Bacon Night, on the side of a scoop of Candied Bacon Ice Cream. YEP! Bacon overload!

Bacon pecan pralines were served with a scoop of candied bacon ice cream!
If you’re looking for an interesting, yet amazingly good dessert treat, I hope you will consider making these yummy bacon pecan pralines! Have a great day!

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe! 

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

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Author's signatureRecipe Source: http://www.framedcooks.com/2011/06/buttermilk-bacon-pralines.html

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Bacon Pecan Pralines
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 

Bacon Pecan Pralines are a twist on traditional pralines. These sweet treats include BACON, which gives them a sweet and salty flavor - a great combination!

Category: Candy
Cuisine: American
Keyword: bacon pecan pralines, pralines
Servings: 20
Calories Per Serving: 142 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 1 cup granulated sugar
  • 1/2 cup brown sugar (packed)
  • 1/2 cup buttermilk
  • 1 Tablespoon light corn syrup
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 4 Tablespoons butter
  • 1/2 teaspoon vanilla extract
  • 1 cup chopped pecans
  • 1/2 teaspoon orange zest
  • 4 bacon slices , pre-cooked crisp, then crumbled
US Customary - Metric
Instructions
  1. Place the granulated sugar, brown sugar, buttermilk, corn syrup, baking soda and salt into a large and deep heavy saucepan. Stir to combine. Insert a candy thermometer into mixture, attaching it to the side of pan. Heat on medium heat until the mixture reaches 235 degrees F on the candy thermometer, stirring often to prevent candy from burning on the bottom of pan.
  2. Once thermometer reads 235 degrees, carefully remove pan from heat. Be careful... it will be HOT!
  3. Add butter, vanilla extract, chopped pecans, orange zest, and bacon to the hot praline mixture. Beat ingredients together, using a wooden spoon, until all is combined.
  4. Drop by rounded teaspoonfuls onto a sprayed baking sheet, a silicone mat, OR onto buttered parchment paper. Leave space between each praline, as mixture will spread while hot.
  5. Let the pralines cool at room temperature for at least 30 minutes, until totally cooled and firm all the way through. Serve and enjoy! (Pralines may be stored in refrigerator).
Nutrition Facts
Bacon Pecan Pralines
Amount Per Serving (1 serving)
Calories 142 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 2g13%
Cholesterol 9mg3%
Sodium 114mg5%
Potassium 46mg1%
Carbohydrates 17g6%
Sugar 16g18%
Protein 1g2%
Vitamin A 85IU2%
Vitamin C 0.2mg0%
Calcium 16mg2%
Iron 0.2mg1%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Bacon Pecan Pralines are a twist on traditional pralines. These sweet treats include BACON, which gives them a sweet and salty flavor - a great combination!

 

 

 

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Aug
2015

Apple Crumb Muffins

categories: Apples, Breads, Breakfast, Muffins
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Apple crumb muffins with streusel topping, are moist, delicious, easy to make and will become a family favorite breakfast treat!Apple crumb muffins with streusel topping, are moist, delicious, easy to make and will become a family favorite breakfast treat!

This past weekend we have had quite lot of wind and heavy rain hit us here in Portland. The temperature has dropped quite a bit from the consistent HOT temps we’ve been experiencing all summer long.

To celebrate what FEELS like Fall, I made these Apple Crumb Muffins! Apples and cool, rainy weather just seem to go together well! So does a hungry tummy and these yummy muffins! 

I found the recipe for these delicious, easy-to-prepare muffins on a blog site that I enjoy, called “Heather’s French Press”, and decided to give ’em a try.

These apple crumb muffins are SO EASY to make… really! Here’s how you make them:

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

How To Make Apple Crumb Muffins

First you whisk together flour, baking powder, granulated sugar, salt and cinnamon. You have to use cinnamon to make any good apple recipe a hit, right?

Flour and spices in bowl

Next, whisk together one egg, some milk and a bit of melted butter. Whisk it up good, then pour it into the flour mixture.

Egg, milk and butter with whisk in bowlPouring muffin batter into dry ingredients in bowl

Stir to combine the ingredients (just until blended in), then fold in the chopped apples.

Muffin batter with apple chunks in bowl

Time To Fill the Muffin Tins!

Fill paper-lined muffin cups with the apple mixture. Fill each muffin cup about 2/3 full. Now it’s time to bake the muffins.

PLEASE IGNORE my totally ancient/much-abused, horrible-looking muffin pans that have seen a LOT of use over the years! They are a little worse for the wear, but “work” just fine, so I can live with that.

Batter in paper-lined muffin cup tins

Now it’s time to make the crumb/streusel topping. Easy. Mix the ingredients together in a small bowl, then distribute the streusel over the top of each muffin.

Batter with streusel on top in muffin tins

Bake The Apple Crumb Muffins!

Bake the muffins at 400°F. for about 20 minutes, then remove the pan from the oven. The streusel topping on the muffins will be golden brown in color.

You can check for doneness by inserting a toothpick into the center of a muffin. If the toothpick comes out clean, the muffins are done!

Transfer the muffin tin to a wire rack and let the muffins cool slightly (2-3 minutes) before removing the muffins and serving.

Serve The Apple Crumb Muffins

Remove the muffins from the pan and serve these delicious breakfast or snack treats to those you love. See how nice the streusel topping looks?

Two muffins close up with apple on plateBaked apple crumb muffin on a paper towel

Here’s an apple crumb muffin that has been cut in half. See those apple chunks inside the muffin? YUM.

You can see the apple chunks inside the muffin!

These apple crumb muffins also freeze well, if wrapped securely! Sure hope you will find some time to give this recipe a try! I’m sure you will LOVE these muffins!

Thanks 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 MUFFIN Recipes?

You can find ALL my recipes in the Recipe Index, which is located at the top of the page! I have lots of muffin recipes to choose from, including:

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1st and 15th) 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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Instagram: jbatthegratefulgirlcooks

Author's signatureRecipe Source: http://www.heathersfrenchpress.com/2015/08/apple-streusel-coffee-cake-muffins.html

↓↓ PRINTABLE RECIPE BELOW ↓↓

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Apple Crumb Muffins
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
 
Apple crumb muffins with streusel topping, are moist, delicious, easy to make and will become a family favorite breakfast treat!
Category: Breakfast
Cuisine: American
Keyword: apple crumb muffins
Servings: 12 muffins
Calories Per Serving: 202 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For The Muffins:
  • 1 1/2 cups all purpose flour
  • 2 teaspoons baking powder
  • 1/2 cup granulated sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1 egg
  • 1/2 cup + 2 Tablespoons milk
  • 4 Tablespoons butter , melted
  • 2 cups apples , peeled, and diced
For The Crumb Topping:
  • 1/2 cup granulated sugar
  • 1/4 cup flour
  • 1/2 teaspoon cinnamon
  • 2 Tablespoons butter , melted
US Customary - Metric
Instructions
  1. Preheat your oven to 400 degrees F.
  2. In a medium sized bowl, combine the flour, granulated sugar, baking powder, cinnamon and salt.
  3. In a separate bowl, whisk the egg, milk and melted butter (cooled) together.
  4. Add the egg mixture to the flour mixture. Stir this until is is just barely combined.
  5. Add the diced apples; fold them into the batter.
  6. Spoon the mixture into paper-lined or spayed standard sized muffin cups.
  7. In separate small bowl, mix together the crumb topping ingredients. Sprinkle the crumb topping over the top of each of the muffins. Use all the topping mixture.
  8. Bake the muffins at 400 degrees for 20 minutes. Remove to a wire rack, and let cool before serving. Enjoy!
Nutrition Facts
Apple Crumb Muffins
Amount Per Serving (1 muffin)
Calories 202 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 3g19%
Cholesterol 29mg10%
Sodium 157mg7%
Potassium 126mg4%
Carbohydrates 34g11%
Fiber 1g4%
Sugar 19g21%
Protein 2g4%
Vitamin A 225IU5%
Vitamin C 1mg1%
Calcium 48mg5%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Apple crumb muffins with streusel topping, are moist, delicious, easy to make and will become a family favorite breakfast treat!

 

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Aug
2015

Chili Mac With Summer Squash

categories: Beef, Main Dishes, Mexican / Southwestern
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Chili Mac with Summer Squash is a budget friendly, easy, delicious meal, with ground beef, pasta, fresh veggies and great Southwest flavor!Chili Mac with Summer Squash is a budget friendly, easy, delicious comfort food meal, with ground beef, pasta, fresh summer veggies and great Southwest flavor!
Well, if you’re looking for an inexpensive, easy to prepare “Comfort Food” kind of meal… this “Chili Mac With Summer Squash” is it!!  I made this Southwestern flavored recipe up as I went along (really), but it is loosely based on the goulash recipe (Italian-flavored) my Mom used to make for us kids when we were growing up.

I fixed this EASY PEASY yummy dish for my husband and I for dinner recently, and it filled us up!  It’s pretty amazing what you can do with a pound of hamburger meat, some fresh veggies from the garden (or store), elbow macaroni, and some tasty Southwestern spices! The recipe serves 4-6 depending on serving size, so all in all, it’s a lot of bang for your hard earned money! Here’s how to make this:

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

Cook The Meat 

First, brown one pound of ground beef with chopped onions and a bit of diced jalapeno. When it is nearly done, add minced garlic.

Ground beef, onions, garlic and jalapeno are cooked for chili mac
Drain off the grease (discard), then add one small can of diced tomatoes, a little water, some taco seasoning, salt, and pepper to the beef. (I used 3 large Tablespoons of my homemade taco seasoning mix:  “Make Your Own Taco Seasoning Mix”).

Canned tomatoes and chili spices are added to ground beef mixture
Time To Add The Summer Squash!

Stir well, then add zucchini and yellow squash (cut in quarters). I used my homegrown veggies (yay for my garden). Stir again to combine, then cover the skillet and let it all cook for 9-10 minutes. Only cook long enough to cook the squash, but not let it get “smooshy”.

Sliced summer squash is added to chili beef mixture

Summer squash is cooked with ground beef, tomatoes and spices
To Save Time: While the meat and veggies are cooking, cook the elbow macaroni separately in a large saucepan. Once the meat and veggies were done cooking, I uncovered the skillet to take a photo to show what it will look like.

Summer squash is finished cooking with chili beef
Finish Making The Chili Mac with Summer Squash

Once the pasta noodles have finished cooking, drain the water from them. Put the drained macaroni noodles back into the large pot they were cooked in.

Macaroni noodles are cooked, then drained.
Immediately pour the entire skillet of hot meat and veggies into the pan of cooked/drained macaroni.

Summer squash, chili beef and tomatoes are poured over cooked macaroni
Stir it all together, then heat it another minute or two to make sure it is hot… then taste-test it to make sure it is seasoned with enough salt.

Pasta, beef and summer squash are stirred to combine.
Time to EAT!

Ladle the Chili Mac into serving bowls while it is piping hot!

Chili mac with summer squash is placed into bowls for serving
Sprinkle each bowl with a small amount of grated cheddar cheese, then serve it! There ya have it… a tasty one-dish meal that has meat, pasta, AND yummy veggies!

Chili mac is sprinkled with grated cheddar cheese to serve.
All that’s left to do is grab a fork and dig in! Chili Mac with summer squash is quick, easy, totally inexpensive to make, and really good. How good, you ask? The kind of good where you want to “put on stretchy pants and hang out on the couch watching a great movie while you eat this on a rainy day good”.

Sure hope you will give this recipe a try! The leftovers are amazingly yummy, as well- (speaking with first-hand knowledge!)  I think you’ll like this comforting dish as much as we do, and will LOVE how easy it is to prepare!

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 LOTS of delicious featuring pasta, including:

Interested In More Recipes?

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

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

Have a GREAT day!

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Chili Mac With Summer Squash
Prep Time
15 mins
Cook Time
9 mins
Total Time
24 mins
 
Chili Mac with Summer Squash is a budget friendly, easy, delicious comfort food meal, with ground beef, pasta, fresh summer veggies and great Southwest flavor!
Category: Entree
Cuisine: Southwestern
Keyword: chili mac
Servings: 5 servings
Calories Per Serving: 562 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 1 pound hamburger meat
  • 1/3 cup chopped onion
  • 1/2 small jalapeno pepper , (de-stemmed and seeded), chopped finely
  • 1 1/2 teaspoons minced garlic
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 envelope taco seasoning or 3 Tablespoons homemade taco seasoning
  • 1 can diced tomatoes (14.5 ounces)
  • 1/2 cup water
  • 1 green zucchini , sliced, then cut into quarters
  • 1 yellow squash , sliced, then cut into quarters
  • 2 cups elbow macaroni (cooked per package directions)
  • 1 cup grated cheddar cheese
  • Additional salt (to taste)
US Customary - Metric
Instructions
  1. Before cooking the hamburger meat, bring a large saucepan full of water to a boil (to cook the macaroni in)
  2. In large skillet, brown the hamburger meat, chopped onion and jalapeno. Right before meat is fully cooked, add the minced garlic. Drain grease off meat when fully cooked. Return skillet to stove.
  3. Add tomatoes, taco seasoning, water, salt and pepper, zucchini, and yellow squash. Stir to combine. Cover skillet, then continue to cook on medium-low for approximately 9 minutes. Do not let squash get smooshy!
  4. While meat mixture is cooking, prepare macaroni noodles in a large saucepan, according to package directions. When done, drain macaroni, then return noodles to large saucepan.
  5. Add in the hot meat/squash mixture. Stir to combine. Heat quickly (uncovered) on medium-high for a minute or two, stirring constantly, to heat dish thoroughly. Taste test. If it needs more salt, add it now.
  6. Spoon mixture into individual serving bowls. Top with grated cheddar cheese, and serve hot!
Nutrition Facts
Chili Mac With Summer Squash
Amount Per Serving (1 serving (1/5 of total))
Calories 562 Calories from Fat 234
% Daily Value*
Fat 26g40%
Saturated Fat 11g69%
Cholesterol 88mg29%
Sodium 809mg35%
Potassium 767mg22%
Carbohydrates 49g16%
Fiber 3g13%
Sugar 5g6%
Protein 30g60%
Vitamin A 515IU10%
Vitamin C 24.1mg29%
Calcium 231mg23%
Iron 3.7mg21%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Chili Mac with Summer Squash is a budget friendly, easy, delicious comfort food meal, with ground beef, pasta, fresh summer veggies and great Southwest flavor!

 

 

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Aug
2015

Mom’s Marinated Cucumbers

categories: From Our Veggie Garden, Side Dishes, Vegetable Dishes
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Quick and easy, cold and crisp, Mom’s marinated cucumbers in vinaigrette provide a sweet crunch to salads, and are just as good eaten right out of the bowl!Quick and easy, cold and crisp, Mom's marinated cucumbers in vinaigrette provide a sweet crunch to salads, and are just as good eaten right out of the bowl!
When I was growing up, my Mom occasionally made batches of marinated cucumbers. We either could add them to a green salad, OR (as she preferred to do),  eat them… crispy and cold, right out of the container with a fork! Since I’ve been growing lots of cucumbers in our garden this year, it’s a perfect way to use some of our abundance.

This amazing little side dish is totally easy to prepare. Basically you mix up the marinade, slice up cucumbers, chop some red onion, mix it all together, then refrigerate for several hours so that the flavors come together beautifully!

That’s it! See how easy it is to make Mom’s marinated cucumbers? And these cucumbers are crisp, slightly sweet, and delicious! I’m glad to have so many from our little backyard garden!

Cucumber on vine in garden

Making Mom’s Marinated Cucumbers

To make mom’s marinated cucumbers, first peel and slice the cucumbers, then put them in a container that has a lid. Finely chop some red onion, and add to the cucumbers. This step only takes a few minutes.

Cucumber is peeled and sliced (on yellow cutting mat)
Mix the marinade ingredients in a small bowl until sugar dissolves. This takes about a minute to prepare.

Marinade for cucumbers in metal bowl
Pour the marinade on top of the cucumbers, then stir well to combine.

Marinade poured over sliced cucumbers in container
Refrigerate, Then Enjoy Mom’s Marinated Cucumbers!

Cover the container and refrigerate for at least 3-4 hours, stirring a couple of times to make sure cucumber slices are covered. When ready to serve, or gobble up, remove from refrigerator and go for it!

Mom's marinated cucumbers, in bowl in refrigerator

They are tasty right out of the container OR served on a crisp, green salad!  They are GOOD!!!!  Bet ya can’t eat just one of these!

Looking For More SIDE SALAD Recipes?

You can find ALL my recipes in the Recipe Index, located at the top of the page. I have some yummy side salad recipes you might want to check out, including:

Interested In More Recipes?

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

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

Author's signatureRecipe Source: My Mom

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Mom's Marinated Cucumbers
Prep Time
10 mins
Cook Time
0 mins
Total Time
10 mins
 
Quick and easy, cold and crisp, Mom's marinated cucumbers in vinaigrette provide a sweet crunch to salads, and are just as good eaten right out of the bowl!
Category: Side Dish, Vegetable
Cuisine: American
Keyword: Mom's marinated cucumbers
Servings: 8 4 cups total (approx.)
Calories Per Serving: 146 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 1/2 cup vegetable oil
  • 1/2 cup white vinegar
  • 3/4 cup granulated sugar
  • 1/4 teaspoon (each) Salt & Pepper , to taste (guessing I would say about 1/4 teaspoon each)
  • 3 large large cucumbers , peeled and sliced
  • 1/4 medium medium red onion , finely chopped
US Customary - Metric
Instructions

  1. Peel and slice cucumbers; place in a container that has a lid. Finely chop red onion; add to cucumbers.

  2. Whisk together the oil, vinegar, sugar, salt and pepper until sugar is dissolved. Pour marinade over the cucumbers. Stir well to combine. Cover and refrigerate cucumbers for at least 3-4 hours, stirring occasionally. Enjoy.

Recipe Notes

Please note: The 10 minute prep time is "active" prep time. I did not include the 3-4 hours "inactive" refrigeration time necessary for all flavors to permeate and come together. Please plan accordingly.

Nutrition Facts
Mom's Marinated Cucumbers
Amount Per Serving (0.5 cups)
Calories 146 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 5g31%
Sodium 75mg3%
Potassium 147mg4%
Carbohydrates 21g7%
Sugar 20g22%
Vitamin A 75IU2%
Vitamin C 3.6mg4%
Calcium 15mg2%
Iron 0.2mg1%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Quick and easy, cold and crisp, Mom's marinated cucumbers in vinaigrette provide a sweet crunch to salads, and are just as good eaten right out of the bowl!

 

 

 

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Aug
2015

Boysenberry Pie

categories: Desserts, Pies/Tarts
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Enjoy the flavor of summer berries with homemade Boysenberry Pie! Serve a slice topped with vanilla ice cream for a classic, delicious dessert!Enjoy the flavor of summer berries with homemade Boysenberry Pie! Serve a slice topped with vanilla ice cream for a classic, delicious dessert!

When I was growing up in Southern California, I LOVED to visit my Great-Aunt’s home in the summer, because she grew boysenberries in her backyard. We could pick them right out of her garden and eat them.

Sometimes we would get lucky and she would bake a Boysenberry Pie for us! This is one of my all-time FAVORITE pies… and talk about delicious!!!! Oh My!

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

I Grew Up Enjoying Boysenberry Pie At Knott’s Berry Farm

Another reason I love homemade boysenberry pie is due to family trips to Knott’s Berry Farm in Southern CA as I was growing up. Our family always stopped into their restaurant for their famous Fried Chicken Dinner and, of course, their FAMOUS Boysenberry Pie for dessert. YUMMO!!! What a delicious treat!

This is a fresh picked boysenberry... my FAVORITE!

I  LOVE to go to a local U-Pick Farm each summer and pick boysenberries while ripe, and store them away so I can make a Boysenberry Shortbread Tart, a cobbler, or this Boysenberry Pie any time I want to during the year.

The recipe I am posting is for a 9-inch boysenberry pie, but I’ve included quantity instructions for an 8 inch pie in the Notes section of the printable recipe.

This Boysenberry Pie Recipe Is An Oldie, But A Goodie!

The recipe I use for my Boysenberry Pie is one I have been using for nearly 40 years. It is straight from the pages of a cookbook I received as a wedding present YEARS AND YEARS AGO. The recipe is as easy as making (or buying) a double pie crust, mixing up the pie ingredients, adding it to the pie crust, then baking.

I use this recipe from my blog to make pie crusts: DIY – Mom’s Pie Crust.  Always makes a flaky, great crust.  I either make a double crust pie or I make a lattice-weaved crust pie.

Preparing the pie crust to make a boysenberry pie.

Whether you make your own crust OR buy it, this pie is delicious! Here are picture of both ways I make my crusts for this pie. The first photo is a traditional double crust boysenberry pie.

Boysenberry Pie, with a traditional double crust.

This boysenberry pie was made with a lattice-weaved crust. We sure love this pie!

Boysenberry pie, with a lattice crust.

I hope you will consider making this classic dessert!  The recipe is also adaptable for using blackberries, too!!  I use fresh berries whenever they are available, but it is also fine to use unsweetened frozen berries (thawed before adding to pie).

Serve Boysenberry Pie A La Mode!

Homemade boysenberry pie is a delicious dessert… especially with a scoop of vanilla ice cream!), and for me, brings back sweet memories of childhood, spent in the company of my wonderful family!

Boysenberry Pie, served with a scoop of vanilla ice cream!
Hope you enjoy a wonderful day, full of sweet memories! Hope you make this delicious dessert!

Looking For More PIE Recipes?

You can find all of my pie recipes in the Recipe Index, located at the top of the page. A few family favorites include:

Interested In More Recipes?

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

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

Author's signaturePie Recipe Source: “The New Pillsbury Family Cookbook”, copyright 1973, the Pillsbury Company, page 149.

Pie Crust Recipe:  http://www.thegratefulgirlcooks.com/diy-moms-pie-crust/

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Boysenberry Pie
Prep Time
20 mins
Cook Time
40 mins
Total Time
1 hr
 
Enjoy the flavor of summer berries with homemade Boysenberry Pie! Serve a slice topped with vanilla ice cream for a classic, delicious dessert!
Category: Dessert
Cuisine: American
Keyword: boysenberry pie
Servings: 8 servings
Calories Per Serving: 368 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For the pie crusts:
  • 2 Two pastry pie crusts (one for top, one for bottom-homemade or store bought)
For the Pie Filling (a 9 inch pie):
  • 4 cups boysenberries (fresh)
  • 1 cup granulated sugar
  • 1/3 cup all purpose flour
  • 1/4 teaspoon cinnamon
  • 2 Tablespoons butter
US Customary - Metric
Instructions
  1. Preheat oven to 425 degrees.

  2. In a large bowl, gently mix together the boysenberries, sugar, all purpose flour and cinnamon. Pour the fruit mixture into a pastry lined pie pan. Cut the butter into small pieces; dot the top of the fruit with the butter.

  3. Top the pie with the second crust; completely seal and flute the edges to make the crust. Make a slight cut with a knife in the middle of the top crust to vent the pie. If you wish to have a shiny/sugary top crust, brush the top crust with a tiny bit of milk (using a pastry brush), then sprinkle with granulated sugar).

  4. Bake for approximately 40-45 minutes, or until the juices are bubbly in the center and the crust is golden brown.
Recipe Notes

For an 8 inch pie, measurements are as follows: 3 cups fresh fruit, 3/4 cup sugar, 1/4 cup flour, 1/4 teaspoon cinnamon, and 1 Tablespoon butter. Same time for baking.

Nutrition Facts
Boysenberry Pie
Amount Per Serving (1 slice)
Calories 368 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 5g31%
Cholesterol 7mg2%
Sodium 199mg9%
Potassium 138mg4%
Carbohydrates 57g19%
Fiber 4g17%
Sugar 29g32%
Protein 3g6%
Vitamin A 130IU3%
Vitamin C 2.1mg3%
Calcium 26mg3%
Iron 1.9mg11%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Enjoy the flavor of summer berries with homemade Boysenberry Pie! Serve a slice topped with vanilla ice cream for a classic, delicious dessert!

 

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Aug
2015

Mahi Mahi with Corn & Avocado Salsa

categories: Main Dishes, Seafood
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Easy to prepare, healthy AND delicious, baked Mahi Mahi seafood dish, served on a bed of Corn and Avocado Salsa is sure to please your taste buds!Easy to prepare, healthy AND delicious, baked Mahi Mahi seafood dish, served on a bed of Corn and Avocado Salsa is sure to please your taste buds!
Want to try a fantastic, delicious, healthy and EASY seafood meal? Then look no further. This Mahi Mahi with Corn & Avocado Salsa is the dinner for YOU. Seriously wonderful.

I made this delicious dish for my husband and I the other night for dinner. We both LOVED it! I used frozen mahi mahi fillets that we purchased in a large bag at Costco, then thawed the pieces we needed to make the recipe.

The fish is lightly spiced, and the corn and avocado salsa (that you place the fish on top of when done) is crunchy, creamy and amazing! So quick and easy to prepare, as well!! Winner, winner! This is a perfect meal to serve that’s ready in a flash!

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

Make The Seasoning For The Mahi Mahi

The first thing I did was mix up the seasoning for the fish. Took all of about 1 minute. Whew. I know it was hard to not work up a real sweat, but you did it!

Seasoning for mahi mahi, in metal bowl
Brush all sides of the uncooked Mahi Mahi with the seasoning sauce. I lined a baking sheet with aluminum foil (to catch drips), then sprayed a wire oven-safe rack with non-stick spray.

Bake The Mahi Mahi

Place the fish on the wire rack, then put the rack on top of the foil-covered baking sheet and place it in the oven. You will need to bake the mahi mahi at 375° F for 18-20 minutes.

Sauce brushed onto mahi mahi fillets, on blue matTwo pieces of mahi mahi on wire rack
Make The Corn And Avocado Salsa While Mahi Mahi Bakes

While the fish is baking, it is easy to make the corn and avocado salsa in no time at all. Again… this step is very EASY.

Corn and avocado salsa in bowl
Serve The Mahi Mahi with Corn And Avocado Salsa

When the Mahi Mahi was done baking, I spooned a bed of the salsa onto our individual dinner plates, then placed the baked Mahi Mahi on top. Voila! Quick AND healthy!  The mahi mahi and the fresh, delicious salsa looks good and tastes even better!

Mahi Mahi on corn and avocado salsa, with watermelon wedge on side
Sure hope you will give this healthy entree a try… I will most DEFINITELY be preparing this mahi mahi with corn and avocado salsa again!  Have a fantastic day, friends.

Looking For More SEAFOOD Recipes?

You can find all of my seafood recipes (there’s a lot!) in the Recipe Index, located at the top of the page. A few family favorites include:

Interested In More Recipes?

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

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Author's signatureRecipe Source: http://laughingspatula.com/easy-grilled-mahi-with-avocado-and-corn-salsa/

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Mahi Mahi with Corn & Avocado Salsa
Prep Time
10 mins
Cook Time
18 mins
Total Time
28 mins
 

Easy to prepare, healthy AND delicious, this baked Mahi Mahi seafood dish, served on a bed of Corn and Avocado Salsa is sure to please your taste buds!

Category: Entree
Cuisine: American
Keyword: mahi mahi
Servings: 4 servings
Calories Per Serving: 333 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For the Mahi Mahi:
  • 4 mahi mahi fillets - thawed
  • 2 Tablespoons olive oil
  • 2 teaspoons ground cumin
  • 2 teaspoons chili powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
For the Salsa:
  • 2 fresh ears of corn , (approx. 2 cups-cut from cob)
  • 1 small jalapeno pepper , seeded and finely chopped
  • 1 firm and ripe avocado , cut into cubes
  • 1/3 cup red onion , finely chopped
  • 1 Tablespoon sugar
  • 1 Tablespoon white vinegar
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
US Customary - Metric
Instructions
  1. Preheat oven to 375 degrees.
  2. Place aluminum foil onto a cookie sheet. Spray a wire rack with a non-stick spray. Place the fish fillets onto the wire rack over the foil (this will make cleanup a snap!). Place cookie sheet with wire rack and fish into oven. Bake for approximately 18-20 minutes or until fish is done.
  3. While fish is baking, prepare the salsa:
  4. Mix all the salsa ingredients together in a medium sized bowl.
  5. When the fish is done baking, create a "bed" of salsa on the serving plate, then top with a piece of the hot fish. Serve and enjoy!
Recipe Notes

FYI --Original recipe serves 4. When I made this I only cooked TWO Mahi Mahi fillets, but kept all other ingredients the same... We liked having a large amount of the fresh salsa under the fish.

Nutrition Facts
Mahi Mahi with Corn & Avocado Salsa
Amount Per Serving (1 serving (w/ corn salsa)
Calories 333 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 2g13%
Cholesterol 82mg27%
Sodium 703mg31%
Potassium 920mg26%
Carbohydrates 24g8%
Fiber 5g21%
Sugar 7g8%
Protein 24g48%
Vitamin A 825IU17%
Vitamin C 13.4mg16%
Calcium 36mg4%
Iron 2.7mg15%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Easy to prepare, healthy AND delicious, baked Mahi Mahi seafood dish, served on a bed of Corn and Avocado Salsa is sure to please your taste buds!

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Aug
2015

Grilled Summer Veggies

categories: For The BBQ Grill, From Our Veggie Garden, Side Dishes, Vegetable Dishes
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Grilled Summer Veggies, with zucchini, yellow squash, carrots, onion, green and red peppers and green beans are cooked on BBQ, then topped w/ Parmesan cheese!Grilled Summer Veggies, with zucchini, yellow squash, carrots, onion, green and red peppers and green beans are cooked on BBQ, then topped w/ Parmesan cheese!

The HOT summer continues here in the great Pacific Northwest! We are still using our BBQ grill a lot, as we try to keep our kitchen (and home) cool! Today I want to share a recipe I make quite frequently in the summertime- Grilled Summer Veggies!

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

Making Grilled Summer Veggies Is EASY

This recipe is really, really easy.  All that is involved in the prep work for this delicious side dish is slicing and cutting up the veggies. I even was able to use some homegrown veggies from our garden as part of this dish (yee haw!)

 

Summer veggies are sliced, and ready to be grilled.Once the veggies are sliced and chopped, put them into a large bowl. I used zucchini, yellow squash, red onion, green and red pepper, green beans (even a few yellow fillet beans from the garden), and baby carrots.

You can certainly add in additional veggies to make this dish “your own”. That’s the best way, right? You’ve got to like what you’re cooking!

Cut veggies are placed in large bowl to mix with seasonings.Time To Season The Veggies

Season the veggies with olive oil, salt, pepper, Parmesan cheese, garlic powder, and Italian seasoning. Give them a good toss, to fully coat the veggies with the seasoning.

Summe veggies are seasoned with olive oil, Parmesan cheese and Italian spices before grilling.

Use A BBQ Grill Safe Basket

After the veggies and seasonings are combined, put them into a BBQ-safe grill pan (we got one for about $8 at a home improvement warehouse). NOTE: If you don’t have access to a grill pan, use a cast iron skillet on your BBQ to cook these, but watch out… the skillet will get REALLY hot!).

The grill pan we used has a handle to carry it that detaches once you get it on the BBQ grill, then reattaches to lift pan off the grill once done. Pretty handy to use!

Veggies are placed into a BBQ-grill pan for cooking.Cook the veggies on a medium-hot grill for about 15 minutes or so, stirring often. My husband was the “Grill-Meister and Stirrer-Extraordinaire” for this dish!

Grilled Summer Veggies on the BBQ, being stirred while they cook.Some of the veggies will get a nice char on them or get slightly golden brown… that’s great! Just remember to stir them occasionally so they don’t burn! We love cooking veggies on our Weber grill, cause the smoky smell permeates the vegetables, and gives them such a wonderful flavor!

Summer veggies grilling on the BBQ.Serve The Grilled Summer Veggies

Once the veggies are done (fork-tender), we bring them inside and top them with grated Parmesan cheese, and serve them up, straight out of the grill pan! YUM!

Grilled Summer Veggies are sprinkled with grated Parmesan cheese before serving.Sure hope you will give this EASY recipe a try. These grilled summer veggies are a wonderful accompaniment to most meat dishes. I think you and your family will love them! You might also like to see how to grill corn on the cob on the BBQ! That’s another easy way to cook veggies!

Have a great day!  Thanks for stopping by today, and come back soon. May you find beauty all around you today. Hope you’re looking for it!

Looking For More VEGGIE Recipes?

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Grilled Summer Veggies
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
 
Grilled Summer Veggies, with zucchini, yellow squash, carrots, onion, green and red peppers and green beans are cooked on BBQ, then topped w/ Parmesan cheese!
Category: Side Dish, Vegetable Dish
Cuisine: American
Keyword: grilled summer veggies
Servings: 4 servings
Calories Per Serving: 163 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 1 zucchini , sliced
  • 1 yellow squash , sliced
  • 3 slices red onion (then quartered
  • 1/2 green bell pepper , cut into chunks
  • 1/2 red bell pepper , cut into chunks
  • green beans (I used about 10), ends trimmed and beans cut in half
  • 6-8 baby carrots , cut in half lengthwise
  • 1/4 cup Parmesan cheese
  • Salt and Pepper to taste
  • 3 Tablespoons olive oil
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon Italian seasoning
  • 2 teaspoons Grated Parmesan cheese (for garnish once veggies are cooked)
US Customary - Metric
Instructions

  1. Prepare all veggies. Place into a large bowl.  Add seasoning ingredients: Parmesan cheese (shaker can kind), salt, pepper, olive oil, garlic powder, and Italian seasoning, Mix well to combine.

  2. Place veggies into a sprayed BBQ grill saute pan or into a cast iron skillet. Place pan onto a medium high BBQ grill. Cook for 15-18 minutes, stirring occasionally so the veggies don't burn.  When done, remove from heat (if using cast iron skillet it will be HOT... be careful!).

  3. Sprinkle grated Parmesan cheese over the top of the hot vegetables, and serve.  Enjoy!

Nutrition Facts
Grilled Summer Veggies
Amount Per Serving (1 (1/4 of total))
Calories 163 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 2g13%
Cholesterol 6mg2%
Sodium 156mg7%
Potassium 364mg10%
Carbohydrates 7g2%
Fiber 2g8%
Sugar 4g4%
Protein 4g8%
Vitamin A 2855IU57%
Vitamin C 49.3mg60%
Calcium 125mg13%
Iron 0.8mg4%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Grilled Summer Veggies, with zucchini, yellow squash, carrots, onion, green and red peppers and green beans are cooked on BBQ, then topped w/ Parmesan cheese!

 

 

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