The Grateful Girl Cooks!

30
May
2015

Hawaiian “Huli Huli” Chicken

categories: Chicken, For The BBQ Grill, Main Dishes

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Hawaiian Huli Huli Chicken is absolutely delicious and SO EASY to make! Chicken is marinated in a simple Polynesian inspired sauce, then grilled on a BBQ.

The last thing I wanted to do, or had time for this week, was blogging, OR cooking anything that required using my brain and a lot of energy! BUT… I tried this EASY recipe for Hawaiian “Huli Huli” Chicken (a Pinterest find) for dinner, and I’m sure glad I did! It was FANTASTIC!

Man oh man, it’s been crazy! My husband is working LONG hours and is also recovering from a back injury, so I spent a good part of the week tackling BIG home projects. My first project was pressure washing our brick patio and wood deck. UGH. Then I worked my tail off rolling 2 coats of paint onto our back (big) deck! DOUBLE UGH.

I needed something EASY to make at night for our dinner that didn’t require a lot of WORK. That’s where this delicious Hawaiian Huli Huli Chicken came in to the picture.

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What Does “Huli Huli” Mean?

Huli Huli is a very popular marinade or sauce in Hawaii. It is both slightly sweet and slightly savory! The words “huli huli” mean “to turn” in Hawaiian, referring to the turning of pork or chicken on the BBQ grill as it cooks.

It’s SO EASY To Make Hawaiian Huli Huli Chicken

The marinade for the Hawaiian Huli Huli chicken only takes 5-10 minutes to make! Whisk the ingredients together, and it’s DONE! The only other prep step needed is to pour half of the marinade over some boneless, skinless chicken breasts and thighs. Once the chicken is covered with the marinade, it sits and bathes in it overnight (minimum of 4 hours for best flavor) in the fridge.

The other half of the marinade is refrigerated to baste the chicken with, as it grills. If you marinade the chicken ahead of time, this Hawaiian Huli Huli Chicken really is one quick dinner to make on a crazy, busy day!

Time To Cook The Hawaiian Huli Huli Chicken

When you’re ready to cook the chicken, remove the chicken from the refrigerator. I try to take it out of the fridge about half an hour before we cook it, to take the chill off. The marinade that the raw chicken has soaked in can be discarded so there is no cross contamination (nobody wants that bacteria in their meal).

My husband grilled the Hawaiian Huli Huli Chicken on our trusty Weber grill. He made sure to occasionally baste the chicken with the reserved “fresh” marinade and turn it, while it cooked. When the chicken was finished cooking, he brought it into the house so we could gobble it up!

That’s it! See how incredibly EASY Hawaiian Huli Huli Chicken is to make? When the chicken is done, garnish the pieces with sliced green onions before serving. I served the chicken with a side of steamed white rice, and a crisp green salad, and it was delicious!!!

My husband and I both think it tastes fantastic! The Hawaiian Huli Huli chicken has a great Polynesian/teriyaki flavor going on, with just a teensy bit of heat from the cayenne pepper!

Next time I make this dish, I will also grill some pineapple to serve alongside it. Don’t you think think grilled pineapple would be a perfect side dish for the chicken? YUM.

We absolutely loved this easy to prepare dish! Hawaiian Huli Huli Chicken was a perfect main course to serve on a very hot night. All you have to do is plan a little bit ahead to marinate the chicken. Make the marinade for the chicken at the beginning of the day (or before you leave for work). Then when you’re ready for dinner, throw the marinated chicken on the ol’ BBQ grill and keep your kitchen cool!

Sure hope you will try this recipe for Hawaiian Huli Huli Chicken. The original recipe calls for using all boneless chicken thighs, but I preferred the combo of chicken thighs and breasts! Have a great day!

Looking For More GRILLED CHICKEN Recipes?

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

Interested In More Recipes?

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

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Recipe Adapted From: http://cookinginstilettos.com/huli-huli-chicken/

0 from 0 votes

Hawaiian "Huli Huli" Chicken

Prep Time

5 mins

Cook Time

20 mins

Total Time

25 mins

Hawaiian Huli Huli Chicken is absolutely delicious and SO EASY to make! Chicken is marinated in a simple Polynesian inspired sauce, then grilled on a BBQ.

Category: Entree

Cuisine: Hawaiian

Keyword: Hawaiian huli huli chicken

Servings: 4 servings

Calories Per Serving: 287 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For tThe Marinade:

1/2 cup soy sauce
1/2 cup ketchup
1/2 cup brown sugar
1/4 cup chicken broth
1 1/4 teaspoons fresh minced ginger
1 1/4 teaspoons minced garlic
1/8 teaspoon cayenne pepper

For The Chicken:

4-5 boneless skinless chicken thighs and/or breasts
Olive oil (use to oil the grill before adding chicken)
1 stalk green onion , chopped (use the green part), for garnish

US Customary - Metric

Instructions

Whisk the marinade ingredients together in a large covered container, until fully combined. Set aside about half of the marinade in a separate container (cover and refrigerate the reserved marinade until ready to grill).
Add the thawed chicken pieces to the large container; turn to coat in the sauce. Make sure container is covered. Refrigerate chicken overnight, or at least 4-6 hours.
Prepare BBQ. Lightly oil the grill with the olive oil. When coals are hot and ready to go, add the chicken pieces. Discard the marinade that the raw chicken was in.
Grill the chicken until done (larger pieces of chicken will require longer cooking time). Use the reserved marinade (from step #1) to baste the chicken continually while it cooks. When chicken is fully cooked (approx. 20-25 minutes or so, depending on size), remove chicken from grill to a serving platter. Garnish chicken with sliced green onions. Serve and enjoy!

Recipe Notes

REMEMBER!!!! The PREP time as indicated, does NOT include the time to marinade the chicken! Prepare ahead, and this will go quick!

Caloric calculation was determined using boneless, skinless chicken breasts.

Nutrition Facts

Hawaiian "Huli Huli" Chicken

Amount Per Serving (1 breast)

Calories 287 Calories from Fat 27

% Daily Value*

Fat 3g5%

Cholesterol 72mg24%

Sodium 1527mg66%

Potassium 618mg18%

Carbohydrates 38g13%

Sugar 33g37%

Protein 26g52%

Vitamin A 245IU5%

Vitamin C 4.5mg5%

Calcium 39mg4%

Iron 1.4mg8%

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

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26
May
2015

Single Serving Deep Dish Chocolate Chip Cookie

categories: Chocolate, Cookies, Desserts

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Got a craving for something sweet? Why not make this decadent single serving deep dish chocolate chip cookie in the microwave in about 5 minutes!
Wow… just typing out the title of this recipe almost took longer than it does to make this delicious, single serving deep dish chocolate chip cookie!

Ever have one of those evenings when you just want ONE chocolate chip cookie? Yeah… me neither. Usually it’s two or three, if I’m being truthful. BUT… here’s an incredibly easy recipe to make just ONE deep dish chocolate chip cookie. You will thank me, in case you ever get the urge for something sweet late at night.

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Making A Single Serving Deep Dish Chocolate Chip Cookie is EASY!

The batter for the deep dish chocolate chip cookie is easy to mix up (only takes a few minutes), and then you microwave it for a minute. How hard can that be, right? And a single serving deep dish chocolate chip cookie is so quick to make. And it sure tastes good, especially with a tiny scoop of vanilla ice cream!

Hope you enjoy this simple recipe. The first time I saw one of these posted on Facebook by my husband’s cousin, I jumped up, ran into the kitchen… and whipped out two of them; one each for my hubby and myself in just a few minutes. YUM!

Looking For More COOKIE Recipes?

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

Interested In More Recipes?

You Can Also Find Me On Social Media:

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

Recipe Source: http://www.lovefromtheoven.com/2012/07/15/single-serving-deep-dish-cookie-a-la-mode/

0 from 0 votes

Single Serving Deep Dish Chocolate Chip Cookie

Prep Time

4 mins

Cook Time

1 min

Total Time

5 mins

Got a craving for something sweet? Why not make this decadent single serving deep dish chocolate chip cookie in the microwave in about 5 minutes!

Category: Cookies, Dessert

Cuisine: American

Keyword: deep dish chocolate chip cookie

Servings: 1 serving

Calories Per Serving: 585 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1 1/2 Tablespoons melted butter
1 Tablespoon granulated sugar
1 Tablespoon brown sugar
1/8 teaspoon vanilla
1/4 cup flour (level, not heaping)
pinch of salt
1/8 Tablespoon baking powder
1/4 cup Chocolate Chips
Ice Cream (to serve with cookie)

US Customary - Metric

Instructions

Melt butter in a small ramekin (or microwave safe mug), in microwave.
Add granulated sugar, brown sugar, and vanilla to melted butter. Stir to combine. Add flour, pinch of salt, and baking powder. Stir well, to combine. Add chocolate chips; mix in well.
Microwave on high for approx. 60 seconds. Remove. Top warm cookie with small scoop of ice cream. Grab a spoon, and enjoy!

Recipe Notes

Caloric calculation does not include ice cream.

Nutrition Facts

Single Serving Deep Dish Chocolate Chip Cookie

Amount Per Serving (1 g)

Calories 585 Calories from Fat 243

% Daily Value*

Fat 27g42%

Saturated Fat 17g106%

Cholesterol 51mg17%

Sodium 186mg8%

Potassium 151mg4%

Carbohydrates 79g26%

Fiber 2g8%

Sugar 51g57%

Protein 5g10%

Vitamin A 625IU13%

Calcium 117mg12%

Iron 2mg11%

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

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25
May
2015

We Pause To Remember… Memorial Day 2015

categories: Holidays!

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We pause to remember… on this Memorial Day, 2015.

We pause to remember all the brave men and women who selfishly sacrificed their very lives for our freedom.

“And I’m proud to be an American, where at least I know I’m free.
And I won’t forget the men who died, who gave that right to me.
~Lee Greenwood

THANK YOU TO ALL WHO CURRENTLY SERVE, HAVE SERVED, OR HAVE GIVEN THE ULTIMATE SACRIFICE IN THE ARMED FORCES OF THE UNITED STATES OF AMERICA… WE REMEMBER… AND ARE GRATEFUL FOR YOUR SERVICE AND SACRIFICE.

“Your silent tents of green we deck with fragrant flowers;
Yours has the suffering been, the memory shall be ours.
~Henry Wadsworth Longfellow

This Memorial Day 2015… we pause and remember.

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Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
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22
May
2015

Butter Pecan Crisps

categories: Cookies, Desserts

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You’re gonna love Butter Pecan Crisps! These yummy cookies are easy to make, crisp and delicious, and are always a big hit at dessert or snack time!

Craving a crispy, chewy cookie that’s not too sweet, but absolutely delightful, and is ready in under half an hour? I’ve got one just for you. It’s these “ridiculously easy, make ’em in a cinch, crispy/chewy cookies” called “Butter Pecan Crisps”.

I found the recipe in a used cookbook I bought last summer up in Northern Washington. These cookies are GOOD, so I’m really glad I bought the cookbook! Now these cookies may not look like much, but that’s okay… looks can be deceiving, and they are absolutely delicious! And did I mention EASY? This recipe yields 3 dozen cookies in a flash… I think you will love them!

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

How To Make Butter Pecan Crisps

Making them is so very easy… first you beat together butter and brown sugar, then add an egg and vanilla.

Stir in flour and baking soda to the butter/brown sugar mixture in bowl. Mix these ingredients until combined. Add the chopped, toasted pecans to the batter. Stir the batter until ingredients are fully incorporated.

Shape The Cookies

After dough is fully mixed, roll the dough into 1″ sized balls between your hands.

Put the dough balls onto ungreased baking sheets, making sure they are 2 inches apart (cookies will spread while baking).

Lightly wet the bottom of a drinking glass with water, then dip the bottom of the glass into granulated sugar. Flatten each of the dough balls with the bottom of the glass dipped in sugar. Re-dip the glass in sugar after each cookie.

This is what the butter pecan crisps looked like after being flattened with sugar coated glass cup.

Bake The Butter Pecan Crisps

Once the cookie dough was flattened, into a 375 degree oven they went for 8-10 minutes.

Cook butter pecan crisps for 8-10 minutes (mine took about 9), or until the edges are golden brown. Don’t under-cook these cookies…they are called “Crisps”, remember?

Once the butter pecan crisps are done baking, leave them on cookie sheet for a minute. They will firm up slightly. then transfer the cookies to wire racks to cool.

There you have it, “Butter Pecan Crisps”, made in practically no time at all! Sure hope you will these cookies a try! Have a great day!

Looking For Delicious COOKIE Recipes?

Here are a few cookie recipes from this blog. You can find these and all my other recipes in the Recipe Index, which is located at the top of the page.

Interested In More Recipes?

You Can Also Find Me On Social Media:

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

4 from 1 vote

Butter Pecan Crisps

Prep Time

15 mins

Cook Time

8 mins

Total Time

23 mins

You're gonna love Butter Pecan Crisps! These yummy cookies are easy to make, crisp and delicious, and are always a big hit at dessert or snack time!

Category: Dessert

Cuisine: American

Keyword: butter pecan crisps

Servings: 36 cookies

Calories Per Serving: 84 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1 1/4 cups brown sugar (packed)
1/2 cup butter (1 cube), softened
1/2 teaspoon vanilla extract
1 egg
1 1/2 cups all purpose flour
1/4 teaspoon baking soda
1/2 cup chopped pecans , toasted (toast in dry skillet over med. heat 3-4 minutes. Keep stirred)
1 1/2 Tablespoons granulated sugar (to use to flatten dough with)

US Customary - Metric

Instructions

Preheat your oven to 375 degrees F.
In a large bowl using an electric mixer, beat the softened butter and brown sugar until well blended.Stir the vanilla and egg into the butter mixture until combined.
Add the flour and baking soda. Stir mixture until completely combined.
Add in the toasted, cooled pecans. Mix well until all ingredients have been incorporated..
Shape the dough into 1" sized balls, by rolling them between both of your hands.
Put the dough balls onto ungreased baking sheets, about 2 inches apart (dough will spread).
Flatten each dough ball by using the bottom of a drinking glass, dipped in sugar. Repeat for each dough ball.
Bake cookies at 375 degrees for 8-10 minutes (mine took 9). Make sure the edges are crispy and golden brown before removing from oven. Let cookies cool on baking sheet for 1 minute, then remove them to wire racks, to finish cooling.

Nutrition Facts

Butter Pecan Crisps

Amount Per Serving (1 cookie)

Calories 84 Calories from Fat 27

% Daily Value*

Fat 3g5%

Saturated Fat 1g6%

Cholesterol 11mg4%

Sodium 34mg1%

Potassium 23mg1%

Carbohydrates 12g4%

Sugar 7g8%

Vitamin A 85IU2%

Calcium 10mg1%

Iron 0.4mg2%

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

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20
May
2015

Sticky Orange Chicken

categories: Chicken, Main Dishes

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Sticky orange chicken is pan-seared chicken breasts, cooked in an orange marmalade, chicken stock, and rosemary herb based sweet and sticky sauce!
Good morning! It’s going to be a great day in the Pacific Northwest. We’re headed into several days in a row of warm, sunny weather for Memorial Day weekend. With temps in the mid 70’s and higher, it could even get to be warm and “sticky” outside. Yes- that is my horrible line to transition over to this wonderful dinner I made last night called “Sticky Orange Chicken”.

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

About This Dish

I found this recipe from Rachael Ray (celebrity cook) on Pinterest a while back, but finally took the opportunity to make it last evening. This sticky orange chicken was so easy to make, and it really has a great fresh flavor!

Lots of flavor is there, thanks in part to the orange marmalade sauce, which is infused with extra flavor from chicken stock, fresh rosemary and thyme. YUM! The whole dish took under 30 minutes to prepare, from start to finish, and was absolutely delicious! This would be a great meal to fix, at the end of a long and busy day!

Note: The recipe as written serves 4. My pictures only show 2 pieces of chicken. I only prepared 2 chicken breasts for my husband and myself, but kept the original quantity of sauce (just a little Public Service Announcement).

How To Make Sticky Orange Chicken

Here’s what you do to make this simple dish… first, gather the ingredients together. I’m fortunate enough to make my own orange marmalade, so that was easy!

I also grow rosemary and thyme in my garden, so gathering this part of the recipe was a cinch! Some apple cider vinegar, salt, and chicken stock from our pantry finished out the pile of ingredients.

Cook The Chicken Breasts

Heat olive oil in a skillet until very hot, but not smoking. Lightly salt the chicken, then add the chicken breasts to the hot skillet. The chicken breasts should sizzle as you put them into the hot skillet. Let them sear, untouched, for 5 minutes, then turn them to the other side and cook for another 5 minutes. The chicken breasts are cooked for 10 minutes total.

Once the chicken is seared and browned on BOTH sides, transfer the chicken to a plate, and keep them warm.

Make The Sauce For The Sticky Orange Chicken

Pour the apple cider vinegar into the hot skillet to de-glaze the pan. Add the orange marmalade, chicken stock, fresh chopped rosemary and thyme, and stir to combine.

Whisk the sticky orange chicken sauce together and continue cooking it for 2-3 minutes. The sauce will begin to thicken up just a bit as it cooks.

Add The Chicken Back Into The Sticky Orange Sauce

Once the sauce has thickened, add the chicken breasts back into the sauce. Continue to cook the chicken in the sauce for 5-6 additional minutes. While it cooks, spoon the sauce over the top of the chicken often.

Serve The Sticky Orange Chicken

Once the chicken is done cooking, remove it from the skillet and transfer the breasts to individual serving plates. Spoon a little of the sauce over the top of each chicken breast for even more great flavor. I served the sticky orange chicken with a side of rice, and some easy, steamed broccoli.

I sure hope you will give this recipe for sticky orange chicken a try. The recipe is really EASY, QUICK, and YUMMY! Have a great day!

Looking For More CHICKEN Recipes?

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

Interested In More Recipes?

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

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Recipe Source: http://www.rachaelrayshow.com/recipe/14441_Sticky_Orange_Chicken_with_Herbs_and_Sweet_Potatoes_with_Cider/

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Sticky Orange Chicken

Prep Time

10 mins

Cook Time

15 mins

Total Time

25 mins

Sticky orange chicken is pan-seared chicken breasts, cooked in an orange marmalade, chicken stock, and rosemary herb based sweet and sticky sauce!

Category: Entree

Cuisine: American

Keyword: sticky orange chicken

Servings: 4

Calories Per Serving: 283 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

2 Tablespoons Extra Virgin Olive Oil
4 boneless , skinless chicken breasts
Salt (just a pinch, to season each chicken breast lightly)
2 Tablespoons apple cider vinegar
1/3 cup (heaping) orange marmalade
1 cup chicken stock
1 Tablespoon fresh rosemary leaves , finely chopped
2 Tablespoons fresh thyme leaves , finely chopped

US Customary - Metric

Instructions

Coat a stainless steel skillet with the olive oil. Heat until very hot.
Lightly sprinkle each chicken breast with a tiny bit of salt. Add the chicken breasts to hot skillet. You should hear the oil sizzle when you add the chicken. Sear the chicken breasts, without moving them, for 5 minutes. Turn chicken over and continue to cook for 5 more minutes. Chicken should be golden brown on BOTH sides. When cooking time (total of 10 minutes) is done, remove chicken to a plate. Set aside.
Add the apple cider vinegar back into the skillet and de-glaze the pan.
Add the orange marmalade, chicken stock, chopped rosemary and thyme. Whisk these together to combine. Continue cooking on medium heat for 2-3 minutes. The sauce will slightly thicken just a bit.
Add the chicken breasts back into the sauce in the skillet. Continue to cook for 5-6 more minutes, spooning the sauce over the tops of each chicken breasts continuously, as they cook. Once chicken is done, remove chicken breasts to serving platter or individual plates. Spoon some of the sauce over each chicken breast.
Serve with a side of rice or potatoes, and a veggie... and ENJOY!

Nutrition Facts

Sticky Orange Chicken

Amount Per Serving (1 g)

Calories 283 Calories from Fat 90

% Daily Value*

Fat 10g15%

Saturated Fat 1g6%

Cholesterol 74mg25%

Sodium 232mg10%

Potassium 512mg15%

Carbohydrates 20g7%

Sugar 16g18%

Protein 25g50%

Vitamin A 230IU5%

Vitamin C 8.3mg10%

Calcium 30mg3%

Iron 1.2mg7%

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

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18
May
2015

Fettucine Senese

categories: Italian, Main Dishes, Pasta

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Fettucine Senese is a wonderful Italian pasta dish, featuring a cream sauce with proscuitto, Italian sausage, mushrooms, and Pecorino Romano cheese.
I made Fettucine Senese for a pasta-themed dinner party we attended two years ago. Our menu featured several pasta entrees (a variety of fresh pastas were made during the dinner party), and this is the delicious entree I made. The sauce is an Olive Garden copycat recipe, which I found in one of my cookbooks, and it is DELICIOUS!

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

Where “Senese” Originated

“Senese” is the term used to refer to people from the town of Siena, Italy. This senese sauce is one of the sauces served on penne pasta at Olive Garden restaurants. Senese sauce is a cream sauce, with proscuitto, Italian sausage, mushrooms, herbs, and Pecorino Romano cheese. It is fabulous, served on fettucine noodles.

We Made Our Own Pasta At A Dinner Party

All of us at the dinner party pitched in to make several kinds of fresh pasta. My husband and a friend made the fettucine noodles from scratch used in this recipe, that evening.

How I Found The Recipe For Fettucine Senese

I found th recipe for the sauce in one of my cookbooks, while searching for pasta recipes. The sauce sounded interesting, so I gave it a try. Good move! The flavors were delicious, because proscuitto and Italian sausage really packed a LOT of flavor into the sauce.

This recipe for fettucine senese is a winner! The sauce is the star, and it is really easy to prepare all in one pan. Add the cooked pasta of your choice (I used fettucine), and you’ve got a fantastic, and easy Italian fettucine senese that serves 4!

Is Fettucine Senese Difficult To Make?

The sauce and pasta is quite easy to prepare. It’s EASY, EASY, EASY! If you can stir and cook pasta while making the sauce, you can make this delicious fettucine senese in about 30 minutes!

It was all I could do to stay out of the cooking pan while the sauce was cooking. It smelled and tastes so good! The recipe is easily doubled, if you have more mouths to feed. Serve it with fettucine, or the pasta of your choice! You’re gonna LOVE Fettucine Senese!

I really hope you will give this one a try. It’s absolutely delicious! Have a fantastic day, friends! Thanks for stopping by, and I truly hope you will come back again soon.

Looking For More PASTA Recipes?

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

Interested In More Recipes?

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0 from 0 votes

Fettucine Senese

Prep Time

15 mins

Cook Time

10 mins

Total Time

25 mins

Fettucine Senese is a wonderful Italian pasta dish, featuring a cream sauce with proscuitto, Italian sausage, mushrooms, and Pecorino Romano cheese.

Category: Entree

Cuisine: Italian

Keyword: fettucine senese

Servings: 8 servings

Calories Per Serving: 1259 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1/2 cup chopped onion
3 cloves garlic , chopped
2 Tablespoons butter
1/2 cup extra virgin olive oil
8 ounces (1/2 pound) sliced portobello (or button) mushrooms, sliced thinly
6 Italian sausage links , casings removed
1/4 cup plus 2 Tablespoons white wine (can substitute chicken broth, if desired)
2 Tablespoons all purpose flour
4 cups heavy whipping cream (or half-and-half)
4 ounces proscuitto , chopped
1 Tablespoon fresh sage (minced) OR 1 teaspoon dried sage (plus extra for garnish)
1 Tablespoon minced fresh parsley OR 1 teaspoon dried parsley flakes
8 ounces Pecorino Romano cheese , grated (plus extra for garnish)
1 teaspoon garlic powder
Salt and pepper (to taste)
1 pound fettucine pasta , cooked per package instructions)

US Customary - Metric

Instructions

Bring a large pot of salted water to a boil (for pasta) while you are making sauce in another pan.

To make the sauce:

In a large soup pot or large saucepan, heat olive oil and butter until melted. Add and sauté chopped onion and garlic. Cook onions and garlic for a few minutes until softened.
Add Italian sausage (out of the casings); continue to break up sausage as it cooks. Once sausage is cooked and no longer pink, add wine. Bring mixture to a boil, then add in the flour a little at a time, stirring constantly.
Stir in whipping cream, chopped proscuitto, sage, parsley, Pecorino Romano cheese, garlic powder, and salt and pepper (to taste). Stir and cook until sauce has thickened up a bit and is smooth. Continue to cook sauce on a low simmer for 10 minutes. Stir frequently.
While sauce is cooking, prepare pasta according to package instructions. Drain. Toss cooked, drained pasta with the sauce. Mix well, to combine. Transfer pasta to a warm serving plate or individual plates. Garnish with dried herbs and additional grated cheese, if desired, and serve.

Recipe Notes

The recipe makes a lot of sauce! You will probably have some left over.

Nutrition Facts

Fettucine Senese

Amount Per Serving (1 g)

Calories 1259 Calories from Fat 927

% Daily Value*

Fat 103g158%

Saturated Fat 48g300%

Cholesterol 321mg107%

Sodium 1135mg49%

Potassium 625mg18%

Carbohydrates 50g17%

Fiber 3g13%

Sugar 3g3%

Protein 34g68%

Vitamin A 2045IU41%

Vitamin C 4.1mg5%

Calcium 422mg42%

Iron 2.7mg15%

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

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15
May
2015

Peach Pie

categories: Desserts, Pies/Tarts

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How about a slice of old-fashioned, made from scratch, fresh Peach Pie? Savor the flavors of summertime with this delicious, easy to make, homemade pie!
I don’t know about you, but around our home we LOVE homemade Peach Pie! Classic peach pie, made from scratch, and there is nothing too fancy or difficult to make about it.

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Peach pie screams “SUMMER” to me! Each summer I go to a local U-Pick Farm and pick fresh peaches when they are at their peak of freshness! Last year I went 3 different times, and was even able to convince my husband to go with me on one of the trips.

We picked 30 pounds of peaches in the HOT, HOT sunshine! See how red my face is (from HEAT and the shade) in this picture? Yep. It was really HOT that day!

Freezing Peaches Lets Me Make Peach Pie Any Time Of The Year!

I freeze a lot of the peaches to have available throughout the following year. It’s a little time-consuming, but worth every minute of my time, in the long run!

It’s sure nice to have delicious, “right off the tree” peaches any time of year we want a peach pie! All I have to do is pull a bag of sliced peaches out of our freezer, and let them thaw!

Where I Got The Original Recipe For Peach Pie

All that said, here’s a great recipe for a classic, homemade peach pie. Maybe you will have a chance to make one this summer! Sure hope so, because there’s nothing better!

I got this recipe from my trusty Pillsbury cookbook that I received as a wedding present 38 years ago, and have been making peach pie using that recipe ever since!

Use Homemade OR Store Bought Pie Crust

I have always enjoyed making my own pie crusts from scratch, but making this simple pie is even easier if you use store bought pie crusts.

The recipe I use for pie crust is one I received from my Mom when I got married (a LONG time ago). Here is a link to that pie crust recipe, if you’re interested. (DIY-Mom’s Pie Crust!)

Here’s another picture, from another time I made this yummy peach pie. See those yummy peach slices inside? THAT’S what I’m talking about…yum!

Time To EAT!

As far as I’m concerned, if you have fresh homemade peach pie, you’ve GOTTA have a scoop of vanilla ice cream with it. I think it’s the law in some states (ha ha)!

You could also drizzle a homemade peach coulis over the pie and ice cream, for a nice presentation, if you want (not shown)!

Hope you enjoy it! We sure do! I can’t even begin to count how many peach pies I’ve made over the years, and we never seem to have any trouble finding friends and family to help us eat them! GO FIGURE.

Making a peach pie or any other fruit pie is simply combining the pie filling ingredients, then placing them into an uncooked pie crust. The filling is topped with another piece of pie dough, crimping the edges to form crust, then baking until done!

Looking For More PIE Recipes?

You can find ALL of my recipes in the Recipe Index, located at the top of the page. I have quite a few pie recipes for you to check out, which include

Other Peach Desserts On This Blog

If you enjoy peach inspired desserts, I’m confident you will enjoy my recipes for peach turnovers, a peach shortbread tart, old-fashioned peach crisp, and peach ice cream! They all taste WONDERFUL!

Interested In More Recipes?

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

0 from 0 votes

Peach Pie

Prep Time

20 mins

Cook Time

35 mins

Total Time

55 mins

How about a slice of old-fashioned, made from scratch, fresh Peach Pie? Savor the flavors of summertime with this delicious, easy to make, homemade pie!

Category: Dessert

Cuisine: American

Keyword: peach pie

Servings: 8 servings

Calories Per Serving: 351 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For pie filling:

5 cups sliced peaches
3/4 cup granulated sugar
1/3 cup all purpose flour
1/2 teaspoon cinnamon
1 Tablespoon fresh lemon juice
2 Tablespoons butter (added to top of pie before putting top crust on)

For Pie Crust:

2 Two pie crusts (homemade or purchased) , trimmed to fit a 9" pie pan. (Purchased or homemade)
1 Tablespoon milk (optional-to make a shiny crust)
1 teaspoon granulated sugar (optional-to make a shiny crust)

US Customary - Metric

Instructions

Preheat your oven to 425 degrees F.
In a large mixing bowl, mix together the sliced peaches (thawed, if using frozen), granulated sugar, flour, cinnamon and lemon juice. Stir gently, to combine.
Place (uncooked) prepared pie crust in bottom of pie pan. Prick crust with tines of fork.
Pour the peach mixture into the pastry-lined pie pan. Spread evenly over crust. Cut the 2 Tablespoons of butter into small chunks and dot the top of the fruit mixture with it.
Carefully top pie with the second prepared crust. Seal the crust to bottom crust, then flute the edges of crust. Make a couple small cuts in top crust with a knife (to vent). If a shiny/sugary crust is desired, just brush the top crust of the pie with 1 Tablespoon milk, then sprinkle 1 teaspoon sugar evenly on top.
Bake at 425 degrees for 30-35 minutes, or until lightly browned and juice is bubbly in the center of the pie. I like to put a sheet of aluminum foil on the rack below the rack the pie is cooking on, to catch any juice drips.
Remove pie to a wire rack to cool when done. Serve with a scoop of vanilla ice cream. Enjoy!

Recipe Notes

If making an 8" pie, measurements are as follows: 4 cups fruit, 2/3 cup sugar, 1/4 cup flour, 1/4 teaspoon cinnamon, 1 Tablespoon lemon juice, 1 Tablespoon butter. Same cooking time (30-35 minutes).

Nutrition Facts

Peach Pie

Amount Per Serving (1 slice)

Calories 351 Calories from Fat 126

% Daily Value*

Fat 14g22%

Saturated Fat 5g31%

Cholesterol 7mg2%

Sodium 199mg9%

Potassium 229mg7%

Carbohydrates 53g18%

Fiber 2g8%

Sugar 27g30%

Protein 4g8%

Vitamin A 400IU8%

Vitamin C 7.1mg9%

Calcium 16mg2%

Iron 1.6mg9%

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

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13
May
2015

Chocolate Peanut Butter Grahams

categories: Chocolate, Cookies, Desserts

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Craving chocolate? Make yummy chocolate peanut butter grahams easily and quickly to satisfy those cravings, using only a few simple ingredients!
Okay… have you ever had one of those nights when you craved chocolate so bad… and there was nothing to be found in the house, and it was too late to head to the store? UGH. Well, I experienced that several months ago, and these delicious & easy Chocolate Peanut Butter Grahams were the result!

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How I Came Up With this Recipe

After opening every kitchen cabinet and drawer hoping I would find some old piece of chocolate just waiting to be found and devoured, I gave up the search. Tragic. But then… miracle of miracles, I remembered I had a small amount of chocolate chips… and peanut butter… and some graham crackers.

I put my thinking cap on (I guess most of the time I don’t have my thinking cap ON… which might explain a lot!), and decided to make these yummy little snacks. No recipe to use… only my brain and chocolate cravings (a dangerous combo, I might add) created these little munchies.

Anyways, they ended up tasting fantastic. I got my chocolate fix, and thankfully I survived. The ingredients are so simple, but these babies are good. Really good. The crunch of the graham crackers, combined with a peanut butter/chocolate combo = YUM!

Here’s How To Make Chocolate Peanut Butter Grahams:

1) Grab some graham crackers. Break them in half, carefully until they are in squares. Go crazy. Use as many as you like. (I only made 8). I won’t tell you how many of them I personally ate… wouldn’t be prudent.

2) Spread creamy or crunchy peanut butter (whatever floats your boat) fairly thick on one half all the way to edges. Put another half graham cracker on top. Are you tired yet? I know this is physically demanding….if you feel like you need to sit down and rest after one or two are “sandwiched” together, go ahead. I feel your pain..

3) In a small microwave safe bowl, melt 1 1/2 cups of chocolate chips plus 2 Tablespoons of vegetable shortening in the microwave. Cook on high for 30 seconds. Stir well. If not all the way melted and smooth, put it back in the microwave for 30 seconds. Remove. Stir well. By now the chocolate and shortening should be completely melted. If not, put it back in for only 10 seconds. Stir until smooth. (Do not overcook or it will BURN…bad news if you’re hungry!)

Dipping The Chocolate Peanut Butter Grahams

Put some foil or a cookie sheet on the counter (to catch drips). Place a second sheet of foil on counter (to place the dipped cookies on) Carefully dip the filled graham crackers into the melted chocolate (spoon chocolate onto crackers, if necessary).

I held and dipped the grahams with one hand, and used a spoon in the other to help cover grahams with the chocolate. Coat all sides of the graham crackers completely. If you run out of chocolate, just follow step 3 again.

Place chocolate coated grahams onto aluminum foil and do not move them until chocolate has completely hardened (in about 1/2 hour or so). If you’re desperate, you can put them in the refrigerator to speed the firming up process along. Once the chocolate has hardened, remove from foil and serve. I store them, covered, in the refrigerator to keep the chocolate firm.

That’s it! “Late Night Chocolate Deprivation Catastrophe Averted”! Hope you will give these chocolate peanut butter grahams a try… they are so good! If you like these, be sure and try my chocolate covered BACON! It’s also amazing! Have a great day!

Looking for More BAR COOKIE Recipes?

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

Interested In More Recipes?

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0 from 0 votes

Chocolate Peanut Butter Grahams

Prep Time

10 mins

Cook Time

0 mins

Total Time

10 mins

Craving chocolate? Make yummy chocolate peanut butter grahams easily and quickly to satisfy those cravings, using only a few simple ingredients!

Category: Cookies

Cuisine: American

Keyword: chocolate peanut butter grahams

Servings: 8 grahams

Calories Per Serving: 346 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

8 graham crackers (rectangle sized)
1/3 cup creamy peanut butter (or more as needed)
1½ cups semi-sweet chocolate chips
2 Tablespoons vegetable shortening

US Customary - Metric

Instructions

Break graham crackers (rectangle size) in half, carefully until they are in squares.
Spread creamy peanut butter fairly thick on one half all the way to edges. Put another half graham cracker on top.
In a small microwave safe bowl, melt 1 1/2 cups of chocolate chips plus 2 Tablespoons of vegetable shortening in the microwave. Cook on high for 30 seconds. Stir well. If not all the way melted and smooth, put it back in the microwave for 30 seconds. Remove. Stir well. By now the chocolate and shortening should be completely melted. If not, put it back in for only 10 seconds. Stir until smooth. (Do not overcook or it will BURN)
Put some foil or a cookie sheet on the counter (to catch drips). Place a second sheet of foil on counter (to place the dipped cookies on) Carefully dip the filled graham crackers into the melted chocolate (spoon chocolate onto crackers, if necessary). I held and dipped the grahams with one hand, and used a spoon in the other to help cover grahams with the chocolate. Coat all sides of the graham crackers completely. If you run out of chocolate, just follow step 3 again.
Place chocolate coated grahams onto aluminum foil and do not move them until chocolate has completely hardened (in about 1/2 hour or so). If you're desperate, you can put them in the refrigerator to speed the firming up process along. Once chocolate has hardened, remove from foil and serve. Store extras, covered, in the refrigerator to keep the chocolate firm.

Recipe Notes

As written, this recipe made a total of 8 chocolate covered grahams, but obviously, you can adapt this to make any quantity you desire.

Nutrition Facts

Chocolate Peanut Butter Grahams

Amount Per Serving (1 g)

Calories 346 Calories from Fat 198

% Daily Value*

Fat 22g34%

Saturated Fat 9g56%

Cholesterol 2mg1%

Sodium 145mg6%

Potassium 285mg8%

Carbohydrates 30g10%

Fiber 3g13%

Sugar 16g18%

Protein 5g10%

Vitamin A 15IU0%

Calcium 37mg4%

Iron 2.9mg16%

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

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12
May
2015

Ham and Bean Soup (and how to CAN it!)

categories: Canning And Preserving, Soups

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This delicious, hearty ham and bean soup will fill you up. Recipe includes “how to” instructions for canning soup to store in your pantry!Well… I finally canned my first batch of Ham and Bean Soup a few months ago. I am loving having this delicious soup in my pantry, ready to open, re-heat, and eat whenever we wish! My pressure canning experiences are becoming more frequent, and I love the convenience of having jars of homemade soups, sauces, and veggies, etc. sitting in our pantry (along with canned fruits and jam), just waiting to be eaten!

The soup is very hearty… flavored with ham, navy beans, onions, garlic, carrots, celery, etc. Once cooked, it thickens a bit, and is wonderful as a main dish or lunch serving. Even if you don’t can, you can still make a nice sized pot of this soup to feed your family very inexpensively. The soup is very filling, and delicious!

NOTE: If you want to can this soup, you must use a pressure canner. This recipe will yield approximately 6 pints (12 cups) or 3 quarts of soup.

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Prepare The Dried Beans

Here’s the basics of how I made this yummy soup: First thing to do is rinse the beans to remove any sediment, rocks, etc.

Cover the beans with 2 quarts of water in a LARGE pot, then bring them to a boil.

After the beans begin boiling, turn the heat to low and simmer for 2 minutes. Remove the pan from the heat, cover it, and let the beans rest for an hour.

While beans are “resting”, cut up the ham and veggies for the soup. I even used some of my dehydrated celery in place of “fresh” celery, and it worked perfectly!

Make The Ham and Bean Soup

After the beans “rest” for an hour, rinse them, and put them into a large stock pot. Cover the beans with water (1 1/2 quarts), add the ham pieces and spices, and let it simmer on medium-low (covered) for 45 minutes.

Add the carrots, celery, and onions and cook the ham and bean soup for 15 minutes longer. If you are NOT going to can the soup, you may wish to cook the soup just a bit longer (uncovered), which will help to thicken it.

Canning Ham and Bean Soup

Prepare canning jars, lids, and screw bands according to recommended canning guidelines. (Make sure jars stay warm until you are ready to fill them). Fill the jars 3/4 full with the ham and veggie pieces (used a slotted spoon and a canning funnel for less mess).

Finish filling the jars with the hot liquid, making sure to leave a 1″ headspace in the jar. Follow canning guidelines to remove air bubbles from the jars, clean the jar rims well, then seal them with lids and screwbands to fingertip tight, and into the pressure canner they go.

Canning / Processing Times

Can quart jars at 10 lbs. pressure for 90 minutes. If you are using pint jars, process at 10 lbs. pressure for 75 minutes. NOTE: If above 1,000 feet in elevation: weighted gauge (15 lb weight), dial gauge (12 lbs- at 2,000-4,000 feet elevation).

When processing time is done, follow recommended pressure canning guidelines for jar removal, according to the manufacturer’s instructions for canner (wait for pressure to drop naturally, remove vent cover, wait 10 more minutes). After that, place hot jars of soup on a dish towel on kitchen counter for 24 hours, to cool and seal completely.

Label jars (love my dissolvable labels-so easy to clean off), and check to make jars have properly sealed. Remove screw bands (for storage), wipe jars clean, and place them in pantry to await a craving for (and the convenience of) this yummy, “ready-to-heat-and-eat” soup!

Ready To Eat The Ham And Bean Soup

This is a picture of the very first time I opened a jar of this ham and bean soup (about a month later) and heated it up for our dinner. The ham and bean soup was DELICIOUS!

Sure hope you will give this ham and bean soup a try! It is delicious, even if you don’t can it in jars, for long term storage!

Looking For More SOUP Recipes?

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

Interested In More Recipes?

You Can Also Find Me On Social Media:

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

Recipe Source: http://iowasue.blogspot.com/2011/07/home-canned-bean-soup.html

↓↓ PRINTABLE RECIPE BELOW ↓↓

5 from 2 votes

Ham and Bean Soup (and how to CAN it!)

Prep Time

1 hr 15 mins

Cook Time

1 hr

Total Time

2 hrs 15 mins

This hearty ham and bean soup will fill you up... plus instructions for canning it to save for later!

Category: Entree

Cuisine: American

Keyword: canning soup, ham and bean soup

Servings: 6 pints (or 3 Qts.) Total 12 servings

Calories Per Serving: 187 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1 pound dried Navy beans
1 1/2 quarts water (can also use chicken broth, if desired)
1 1/2 Tablespoons minced garlic
1 large brown onion , chopped finely (about 1/2 pound)
5 celery stalks , sliced
6 ounces carrots , sliced thinly (1/4" slices)
1/2 pound fully cooked ham , cut into 1 inch pieces
1 whole Bay leaf
6-8 whole peppercorns
Salt/pepper to taste (if canning, add 1/2 teaspoon of salt per pint, 3/4 teaspoon per quart)
Parsley , chopped (add some to soup-to taste; also use as garnish when serving soup fresh)

US Customary - Metric

Instructions

To prepare the soup:

Rinse beans thoroughly. Place beans in large soup pot; cover with 2 quarts of water. Bring beans to full boil, then reduce heat to simmer, and cook for 2 additional minutes. Remove the soup pot from heat. Cover pot; let beans sit for one hour. Drain.
Place beans back into soup pot. Cover with 1 1/2 quarts of fresh water (or chicken broth). Add the ham pieces, chopped parsley, and minced garlic. Add the peppercorns, and bay leaf (might want to put the peppercorns and bay leaf into a tea ball or a spice bag-they need to be removed from soup before serving OR canning). Simmer (covered) for about 45 minutes. After 45 minutes, add the carrots, celery, and onions; cook for an additional 15 minutes. Remove spice bag. If NOT canning, add salt as desired. Serve soup hot, and enjoy!

If Canning:

While soup is cooking, prepare canning jars and lids, according to general canning guidelines (wash jars, keep warm, prepare lids according to manufacturer instructions, etc.). Add 3 quarts of water to your pressure canner and let it begin simmering (uncovered).
When ready to fill warm jars, use a slotted spoon (and a canning funnel) to fill jars 2/3 full, with ham and veggie pieces. Then ladle the hot liquid into jars, being sure to leave 1" headspace. Remove air bubbles from each jar using a plastic knife or utensil. Wipe the rim of each jar really clean, then place lid and screwband on jar. Tighten to fingertip tight.
Place covered and sealed jars onto rack in pressure canner (that contains 3 quarts water that has been simmering). Cover pressure canner. Crank up the heat; vent the steam for 10 minutes, then process at 10 pounds of pressure: Pints: 1 hour, 15 minutes. Quarts: 1 hour, 30 minutes.
When processing time is complete, remove canner from heat. Let the pressure drop completely on it's own (follow your canner's manufacturer instructions carefully!), then carefully open lid. Remove hot jars with canning tongs and set them on a dish towel. Let them sit, undisturbed for 24 hours.
Check to ensure all jars sealed properly, remove screwband rings, wipe jars clean, label, and store in pantry, out of direct sunlight.

Recipe Notes

Cook time indicated is for preparing soup to serve fresh.

If canning this recipe, cook time will also include 1 hour, 15 minutes for pints, OR 1 hour, 30 minutes for quarts.

If your elevation is over 1,000 feet, weighted gauge used should be 15 pounds.
A dial gauge should be at 12 pounds pressure for elevations 2,000-4,000 feet.

Nutrition Facts

Ham and Bean Soup (and how to CAN it!)

Amount Per Serving (1 g)

Calories 187 Calories from Fat 27

% Daily Value*

Fat 3g5%

Saturated Fat 1g6%

Cholesterol 11mg4%

Sodium 837mg36%

Potassium 608mg17%

Carbohydrates 26g9%

Fiber 10g42%

Sugar 2g2%

Protein 12g24%

Vitamin A 2445IU49%

Vitamin C 2.3mg3%

Calcium 76mg8%

Iron 2.4mg13%

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

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09
May
2015

Blueberry Jam

categories: Canning And Preserving

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Homemade blueberry jam- nothing beats the fresh taste of these delicious preserves! Recipe includes instructions on how to can jars for long term storage!Have you ever had homemade blueberry jam on a piece of toast, English muffin, or biscuit before? Well, I have… and it tastes exquisite on all of them! I love to make homemade jam! For years now I have been making our own jam. I’ve made strawberry, orange marmalade, boysenberry, blackberry, rhubarb-orange, peach, apple butter, raspberry, bing cherry, and this blueberry jam. Now that I think about it, I don’t think I’ve bought jam at the grocery store for at least 5 years!

I think blueberry jam tastes even better knowing I handpicked the berries right off the bushes! Even though I have three blueberry bushes in our backyard, I still go each summer to a local U-Pick farm and pick as many blueberries (and other berries) as I can carry (for only $1.25 per POUND!).

Blueberries are so easy to preserve. I freeze a lot of them, and use them year-round! It’s much less expensive to pick my own (about 20 pounds in about an hour of my time), than to pay so much at the store (around $4 for a tiny basket of berries)!

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

I’ve been making many varieties of jam for years, but this was my very first year for making BLUEBERRY jam. Boy, is it good! There’s nothing like spreading homemade blueberry jam on a hot, buttered piece of toast in the morning!

How To Make And Can Blueberry Jam

Here’s how to make blueberry jam (after getting the canning jars and lids ready according to canning guidelines):

Crush the blueberries (I used some of my frozen, but thawed berries) and place them in a large saucepan (6-8 quarts), then add lemon juice and water. Add a 1.75 ounce box of powdered fruit Pectin and 1/2 teaspoon butter into the mixture, then bring the mixture to a full, rolling boil.

While the berries, etc. are cooking, let jars simmer on a rack in a canner, in hot (but not boiling) water, to keep them hot before filling!

Once the blueberry jam mixture reaches a full rolling boil, add the sugar all at once, and stir well to combine.

Bring the mixture to a full rolling boil again, then boil it for exactly 4 minutes, stirring constantly. Remove the pan from the heat, and skim off any foam that has collected. Carefully ladle the blueberry jam into hot canning jars, using a canning funnel to avoid a mess.

Filling Jars With Blueberry Jam

Fill the jars up to 1/8 inch from top of jar (1/8″ headspace) with the hot blueberry jam, and clean the rims. Place the hot, flat lids and screwbands onto jars, and screw the bands on, to fingertip tightness.

Place the filled jars of blueberry jam onto a canning rack and lower them into canner. Make sure jars are covered completely with water (add boiling water, if necessary, to make sure the jars are covered by at least 1-2 inches of water).

Cover the pan, bring the water to a gentle boil, then process the jars of blueberry jam for 10 minutes.

When the processing time is done, carefully remove the HOT blueberry jam jars to a dish towel on kitchen counter, to cool completely. It’s fun to watch the hot water on the lids evaporate, and to listen for the jars to “ping” as they seal.

Let the jars sit on the counter (upright and undisturbed) for 24 hours at room temp. After they are done “resting”, check to make sure all jars have sealed, then wipe clean. Put a label on the blueberry jam jars, and place in pantry to use throughout the year OR give as gifts to friends.

Storing Jars Of Blueberry Jam For Long Term Storage

When I store jars, after making sure they are clean, labeled and sealed correctly, I unscrew the rings for long term storage. I also store the jars in single layers.

TIP: Did you know that stacking jars on top of each other can sometimes lead to breaking the good seal on the jar. You sure don’t want THAT to happen to your beautiful jars of homemade blueberry jam! Stack those gorgeous jars of jam in a single layer!

That’s it! It really didn’t take very much time at all to make this delicious jam, and I ended up with 7 half-pint jars (8 oz. each) of delicious, homemade blueberry jam!

Hope you’ll give this blueberry jam recipe a try… it’s delicious! By the way… you can find all of my recipes in the Recipe Index, located at the top of the page. Have a GREAT day! Thanks for stopping by- come back soon for more delicious recipes!

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You Can Also Find Me On Social Media:

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

Recipe Source: MCP Fruit Pectin (instruction page inside box)

5 from 1 vote

Blueberry Jam

Prep Time

25 mins

Cook Time

10 mins

Total Time

35 mins

Homemade blueberry jam- nothing beats the fresh taste of these delicious preserves! Recipe includes instructions on how to can jars for long term storage!

Category: Jam / Canning and Preserving

Cuisine: American

Keyword: blueberry jam

Servings: 7 half-pint jars

Calories Per Serving: 56 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

6 pints of ripe blueberries (will need 3 3/4 cups of crushed berries)
6 cups granulated sugar
1/4 cup fresh lemon juice (approx. 2 lemons)
1 cup water
1.75 ounce powdered fruit pectin (small box)
1/2 teaspoon butter (optional, to help reduce foaming)
7 half-pint canning jars , flat lids, and rings.

US Customary - Metric

Instructions

To prepare jars/lids:

Fill water bath canner (filled half way with water) to a simmer. Prepare jars, flat lids and screw bands according to manufacturer guidelines. (i.e. Wash jars and screw bands with hot, soapy water. Rinse well. Place jars on rack into simmering water to get hot (but do not boil water). Let them stay in hot water until ready to fill. Drain well. Place flat lids in a small bowl. Cover with boiling water and let them sit (off heat) for about 5 minutes (time this so that flat lids are ready when jam is being ladled into jars).

To prepare jam:

Crush berries (1 cup at a time-it's easier that way-I use a potato masher). If you are going to use a food processor, do not puree. just lightly pulse ... you want little pieces of fruit!
Measure the EXACT amount of crushed blueberries into a LARGE saucepan (6-8 quarts). Add the lemon juice and water, and stir well to combine.
In a separate large bowl, measure out the EXACT amount of granulated sugar; set aside. (You want this pre-measured so you don't have to mess with it when you need to add the sugar at just the right moment).
Stir a 1.75 ounce box of pectin into the blueberry mixture in the saucepan. Add 1/2 teaspoon butter (this will help cut down on the foaming).
Bring blueberry mixture to a FULL, ROLLING BOIL on high heat. (A full rolling boil is when the boiling doesn't stop, even when it is being stirred). Stir the blueberry mixture constantly.
Once blueberries reach a full, rolling boil, add the granulated sugar ALL AT ONCE. Stir well to combine; bring the mixture to a FULL ROLLING BOIL once again, and boil for EXACTLY 4 MINUTES, stirring constantly. Remove pan from heat. If any foam formed, just skim it off the top with a spoon and discard.
Quickly ladle hot jam mixture into prepared, hot, drained canning jars. I use a canning funnel to avoid a lot of drippy messes. Fill each jar, leaving 1/8-inch headspace at the top. Wipe the jar rims and the threads carefully to make sure any drips are removed before adding lids. Cover with the hot, flat lids and tighten on the screw bands. Put the jars on an elevated rack (do not let jars rest on bottom of saucepan); lower rack and jars into the simmering water in the canner. Make sure all jars are fully covered by at least 1-2 inches water above top of jar. Add more boiling water, if necessary to fully cover.
Cover pan; bring the water to a "gentle" boil. Process the jars for 10 minutes (after water reaches the boiling point). Once done, carefully remove lid from canner. Lift jars out with canning tongs and place each jar, upright, onto a dish towel. Let them cool completely, undisturbed at room temperature, for 24 hours. You should hear the jars distinct "ping" sound sometime over the next hour, as the jars seal. After 24 hours, check the seal on each jar by pressing on the middle of the lid with one of your fingers. If the lid "springs back", then the jar did not seal, and must be refrigerated. If jars sealed properly, they can be stored in a cool, dry place (pantry) for up to a year (or more).

Nutrition Facts

Blueberry Jam

Amount Per Serving (1 Tablespoon)

Calories 56

% Daily Value*

Potassium 20mg1%

Carbohydrates 14g5%

Sugar 13g14%

Vitamin A 15IU0%

Vitamin C 2.6mg3%

Calcium 2mg0%

Iron 0.1mg1%

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

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What Does “Huli Huli” Mean?

It’s SO EASY To Make Hawaiian Huli Huli Chicken

Time To Cook The Hawaiian Huli Huli Chicken

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Making A Single Serving Deep Dish Chocolate Chip Cookie is EASY!

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How To Make Butter Pecan Crisps

Shape The Cookies

Bake The Butter Pecan Crisps

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About This Dish

How To Make Sticky Orange Chicken

Cook The Chicken Breasts

Make The Sauce For The Sticky Orange Chicken

Add The Chicken Back Into The Sticky Orange Sauce

Serve The Sticky Orange Chicken

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Where “Senese” Originated

We Made Our Own Pasta At A Dinner Party

How I Found The Recipe For Fettucine Senese

Is Fettucine Senese Difficult To Make?

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Freezing Peaches Lets Me Make Peach Pie Any Time Of The Year!

Where I Got The Original Recipe For Peach Pie

Use Homemade OR Store Bought Pie Crust

Time To EAT!

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Other Peach Desserts On This Blog

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How I Came Up With this Recipe

Here’s How To Make Chocolate Peanut Butter Grahams:

Dipping The Chocolate Peanut Butter Grahams

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Prepare The Dried Beans

Make The Ham and Bean Soup

Canning Ham and Bean Soup

Canning / Processing Times

Ready To Eat The Ham And Bean Soup

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How To Make And Can Blueberry Jam

Filling Jars With Blueberry Jam

Storing Jars Of Blueberry Jam For Long Term Storage

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