Jun
2019

Garlic Ginger Sesame Marinated Chicken

categories: Chicken, For The BBQ Grill, Main Dishes
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Garlic Ginger Sesame Marinated Chicken is delicious and easy to make! Chicken breasts are marinated in sauce, and cooked on a BBQ or indoor grill pan!
Garlic Ginger Sesame Marinated Chicken is delicious and easy to make! Chicken breasts are marinated in sauce, and cooked on a BBQ or indoor grill pan!

We eat a lot of chicken in our home. It is such a versatile type of food, because it can be fixed in so many different ways, with so many different flavor combos!  Recently I made this delicious, but incredibly SIMPLE recipe for Garlic Ginger Sesame Marinated Chicken, and wanted to share it here.

This marinade I found in a cookbook was created for flank steak, but I thought it would taste great on chicken, as well, so I tried it! YUM! The recipe is super easy to make, and the end result is deliciously flavored chicken breasts! Boneless, skinless chicken breasts are marinated for at least an hour in an easy to make marinade.

After the chicken has marinated, all you do is cook the chicken on a bbq grill or on a griddle pan in the kitchen. EASY PEASY, right? For the photos below, I cooked the marinated chicken on a cast iron grill that was placed directly over a flame on my stove.

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

Make The Marinade For The Chicken

Making the marinade is very simple to do. Place grated fresh ginger, toasted sesame oil, vegetable oil, minced green onion (scallions), and minced garlic cloves into a blender. Blend these ingredients for about 30 seconds, or until the mixture is fully blended and fairly smooth.

The ingredients for the marinade are placed in a blender.Marinade ingredients for chicken are blended until well combined.

Pour (scraping the blender clean) the marinade into a large re-sealable bag or a shallow container.  Add the boneless, skinless chicken breasts to the marinade, and turn to coat them completely with marinade. Seal or cover chicken, and place in refrigerator to marinate for AT LEAST 1 hour. I made mine up in the morning, so it marinated all day!

NOTE: The recipe, as written below in the printable recipe card, makes enough for 4 chicken breasts. As you can see from my photos, I only cooked 2 pieces of chicken, so I cut the marinade amount in half.

Chicken pieces are place in zip loc bag, along with the marinade.The chicken pieces are coated with the marinade, then refrigerated.

Cooking The Marinated Chicken

After marinated chicken has been in the refrigerator for at least an hour (or when you’re ready to cook it), spray a grill (off heat) with non-stick baking spray or brush with vegetable oil generously. Heat grill on medium-high temperature until it’s really hot, but not smoking.

Once the grill is really hot, carefully transfer the marinated chicken to the grill. You should hear it sizzle when it hits the grill. Once you place the chicken on the grill, do not disturb or move it. After about 8-10 minutes, carefully flip the chicken over to the other side.

How Long Do I Cook The Garlic Ginger Sesame Marinated Chicken?

For THICK chicken breasts: After 8-10 minutes, the bottom of the chicken breast should be nice and golden brown. After you flip the chicken over, set a timer for 8 minutes and check for internal temperature. I used thick breasts and they took 18 minutes total to fully cook.

For THIN chicken breasts: Thin cutlet type chicken breasts will obviously cook a LOT faster than thicker ones (they may only take 3-4 minutes per side).

Marinated chicken is grilled on a hot, well-oiled grill pan.The garlic ginger sesame marinated chicken is turned over halfway through grilling time.

TIP:**Cooking times will vary due to different thicknesses of chicken breasts. Check the internal temperature by inserting a meat thermometer into the thickest part of the breast. Chicken is done when the internal temp. is at 165° F.

Two pieces of garlic ginger sesame marinated chicken cooking on indoor grill pan.The meat thermometer says the chicken is fully cooked at 165 degrees F.

Time To Enjoy This Delicious Chicken

Once the marinated chicken has fully cooked, Iet it “rest” for a couple minutes, to let the juices redistribute within the meat. this helps to keep the chicken “juicy”.

We enjoyed this chicken with steamed broccoli, red peppers, and cauliflower, and some rice on the side. The meal was simple, satisfying, and we loved the subtle marinade flavor on the chicken! It tasted delicious!

Flavorful garlic ginger sesame marinated chicken on plate with rice and steamed veggies.

I really hope you will consider trying this recipe for garlic ginger sesame marinated chicken. It’s an easy chicken dish to make, especially if you marinade the chicken early in the day! Hope you enjoy a truly wonderful day.

Looking For More CHICKEN Recipes?

If you’re looking for more chicken recipes, be sure to check them all out in the Recipe Index, located at the top of the page (there’s a LOT of them!). 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 signature

Original source for marinade recipe: Page 501 in “The Complete America’s Test Kitchen TV Show Cookbook 2001-2019”, copyright 2018, published by America’s Test Kitchen.

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Garlic Ginger Sesame Marinated Chicken
Prep Time
5 mins
Cook Time
16 mins
Marinating Time (minimum)
1 hr
Total Time
1 hr 21 mins
 

Garlic Ginger Sesame Marinated Chicken is delicious and easy to make! Chicken breasts are marinated in sauce, and cooked on a BBQ or indoor grill pan!

Category: Entree
Cuisine: Asian
Keyword: marinated chicken
Servings: 4
Calories Per Serving: 230 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 4 medium boneless, skinless chicken breasts
  • 1/4 cup toasted sesame oil
  • 2 Tablespoons vegetable oil
  • 3 Tablespoons fresh ginger , finely grated
  • 2 stems green onion , minced
  • 3 Tablespoons garlic cloves , minced
US Customary - Metric
Instructions

  1. Place grated fresh ginger, toasted sesame oil, vegetable oil, minced green onion (scallions), and minced garlic cloves into a blender. Blend these ingredients for about 30 seconds, or until mixture is fully blended and fairly smooth.

  2. Pour (scraping blender clean) the marinade into a large re-sealable bag or shallow container.  Add the chicken breasts to the marinade, and turn to coat them completely with marinade. Seal bag or cover container, and place in refrigerator to marinate for AT LEAST 1 hour.

  3. After chicken has marinated for at least an hour, spray a grill (off heat) with non-stick baking spray or generously brush with oil. Heat grill on medium-high temperature until really hot, but not smoking. Transfer chicken to the grill. It should sizzle when it hits grill. Once chicken is on grill, do not disturb or move it. After about 8-10 minutes, flip chicken over to the other side. TIP:**Cooking times will vary due to different thicknesses of chicken breasts. Check the internal temperature by inserting a meat thermometer into thickest part of the breast. Chicken is done when internal temp. is 165° F. Remove chicken from grill and let it "rest" for a couple minutes, to let juices redistribute within the meat before serving.

    For THICK chicken breasts: After 8-10 minutes, the bottom of the chicken breast should be nice and golden brown. After you flip the chicken over, set a timer for 8 minutes and check for internal temperature. I used thick breasts and they took 18 minutes total to fully cook.

    For THIN chicken breasts: Thin cutlet type chicken breasts will obviously cook a LOT faster than thicker ones (they may only take 3-4 minutes per side).

  4. Serve... and enjoy!

Nutrition Facts
Garlic Ginger Sesame Marinated Chicken
Amount Per Serving (1 piece)
Calories 230 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 4g25%
Cholesterol 72mg24%
Sodium 133mg6%
Potassium 464mg13%
Carbohydrates 3g1%
Fiber 1g4%
Sugar 1g1%
Protein 24g48%
Vitamin A 35IU1%
Vitamin C 3.5mg4%
Calcium 16mg2%
Iron 0.5mg3%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Garlic Ginger Sesame Marinated Chicken is delicious and easy to make! Chicken breasts are marinated in sauce, and cooked on a BBQ or indoor grill pan!

 

 

 


Jun
2019

Double Chipper Cookies

categories: Cookies, Desserts
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Double Chipper Cookies are delicious homemade treats filled with semi-sweet chocolate chips, peanut butter chips, and chopped pecans or walnuts!
Double Chipper Cookies are delicious homemade treats filled with semi-sweet chocolate chips, peanut butter chips, and chopped pecans or walnuts!

Do you enjoy cookies? We sure do! They are perfect little mini-treats, and I’ve loved them since I was a little girl! It was always fun when my Mom made cookies! Well, these double chipper cookies are a delicious, decadent treat as well! The combination of chocolate AND peanut butter has always been a favorite of mine, so of course, I love these cookies!

These cookies are basically a chocolate chip cookie dough batter (with a couple tweaks, including peanut butter). They’re loaded with chocolate chips, peanut butter chips (yum), and chopped pecans (or walnuts). This was one of my fun cookie experiments that turned out wonderful!

They have TWO kinds of chips in them (semi-sweet and PB), which is why they are called “double chipper cookies”!  They’re a cinch to make, and it’s easy to whip up a batch of 36 small cookies in a flash! Here’s how:

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

Make The Batter For The Double Chipper Cookies

Preheat your oven to 350° F. Using a stand mixer or hand mixer, cream together butter, brown sugar, creamy peanut butter, granulated sugar and vanilla. Beat these ingredients until they are fully incorporated into the batter.

Add eggs and vanilla extract to the cookie batter, and beat for about 3-4 more minutes. The batter should be light and fluffy at this point.

Ingredients for cookies are beaten into a thick batter.

In a separate bowl, whisk together flour, salt and baking soda.  Add the flour mixture to the cookie batter, a little bit at a time, beating on low after each addition, until fully blended.

Dry ingredients are added to the cookie batter, a little at a time.The cookie dough is thick and ready for the final ingredients.

Add The Rest Of The Ingredients To The Cookie Dough

STIR the chocolate chips, peanut butter chips and chopped pecans (or walnuts) into the dough, until fully blended.

Chocolate chips, peanut butter chips and pecans are added to double chipper cookies dough

Form The Double Chipper Cookies

Place a piece of parchment paper onto a 9×13″ baking sheet. Drop the cookie batter by small spoonfuls onto the paper, about 2″ apart. If you make the cookies small, you should get about 3 dozen cookies from the dough.

Cookie dough is dropped by spoonfuls on parchment paper lined cookie sheet.

Bake The Double Chipper Cookies

Bake the cookies at 350° F. for 8-10 minutes. Be sure to check them at the 8 minute mark, because oven temps vary greatly! When done, the cookies should have a golden brown edge on the bottom and be cooked through, but soft and light golden brown on top.

Let the cookies cool ON THE BAKING SHEET for 2-3 minutes, and then transfer them (with a spatula) to a wire rack to finish cooling.

Some of the double chipper cookies cooling on wire rack after baking.

Whether you eat these delicious double chipper cookies slightly warm or completely at room temperature, I’m sure you will enjoy the chocolate and peanut butter combo in this treat! Go ahead… grab one! I made an extra one just for YOU!

Close up of the double chipper cookies, ready to eat!

Hope you enjoy this simple cookie recipe!  Cookies always have a way of making people happy, and I trust you and those you love will be happy eating them. Have a GREAT day!

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 family favorites are:

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 signature

↓↓ PRINTABLE RECIPE BELOW ↓↓

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Double Chipper Cookies
Prep Time
15 mins
Cook Time
9 mins
Total Time
24 mins
 

Double Chipper Cookies are delicious homemade treats filled with semi-sweet chocolate chips, peanut butter chips, and chopped pecans or walnuts!

Category: Cookies, Dessert
Cuisine: American
Keyword: double chipper cookies
Servings: 36 small cookies (approx.)
Calories Per Serving: 248 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 16 ounces COLD butter (2 sticks)
  • 1 cup dark brown sugar
  • 2 Tablespoons creamy peanut butter
  • ¾ cup granulated sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 3 cups all purpose flour
  • 3/4 teaspoon salt
  • ¾ teaspoon baking soda
  • 1 cup semi sweet chocolate chips (8 ounces)
  • 1 cup peanut butter chips (8 ounces)
  • ¾ cup chopped pecans (or walnuts)
US Customary - Metric
Instructions

  1. Preheat oven to 350° F. Using a stand mixer or hand mixer, cream together butter, brown sugar, creamy peanut butter, granulated sugar and vanilla. Beat until fully incorporated into a soft batter. Add eggs and vanilla to cookie batter, and beat for 3-4 more minutes. Batter should be light and fluffy.

  2. In a separate bowl, whisk together flour, salt and baking soda.  Add the flour mixture to cookie batter, a little at a time, beating on low after each addition, until fully blended. STIR the chocolate chips, peanut butter chips and chopped pecans (or walnuts) into the dough, until fully blended.

  3. Place a piece of parchment paper onto a 9x13" baking sheet. Drop the cookie batter by small spoonfuls onto paper, about 2" apart. If you make the cookies small, you should get about 3 dozen cookies from the dough. Bake cookies at 350° F. for 8-10 minutes. Check them at the 8 minute mark, because oven temps vary greatly! When done, cookies should have a golden brown edge on the bottom and be cooked through, but soft and light golden brown on top. Let the cookies cool ON THE BAKING SHEET for 2-3 minutes, and then transfer them (with a spatula) to a wire rack to finish cooling. Serve, and enjoy!

Nutrition Facts
Double Chipper Cookies
Amount Per Serving (1 cookie)
Calories 248 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 9g56%
Cholesterol 40mg13%
Sodium 182mg8%
Potassium 72mg2%
Carbohydrates 24g8%
Fiber 1g4%
Sugar 14g16%
Protein 3g6%
Vitamin A 335IU7%
Vitamin C 0.1mg0%
Calcium 17mg2%
Iron 1.1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Double Chipper Cookies are delicious homemade treats filled with semi-sweet chocolate chips, peanut butter chips, and chopped pecans or walnuts!

 


May
2019

Oven Roasted Veggies

categories: Side Dishes, Vegetable Dishes
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Oven roasted veggies are lightly seasoned with olive oil and a few spices, then baked. It’s a great way to cook a variety of veggies, & it’s ready in 20 minutes!
Oven roasted veggies are lightly seasoned with olive oil and a few spices, then baked. Great way to cook a variety of veggies, & ready in 20 minutes!

For many years I steamed almost all of our vegetables for our meals. It was so easy to just pop them into a steamer and heat them on the stove top. However, for the past couple of years I’ve begun oven roasting them, and have discovered we love them even more prepared this way!

Truthfully, both ways of cooking vegetables (steaming or oven roasting) are very simple cooking methods to prepare a variety of fresh veggies. Oven roasted veggies, though, have a slightly “caramelized” look and taste to them, due to a bit of olive oil and seasonings! YUM!

If you have never oven roasted veggies before, it’s SO EASY!  Obviously you can roast the types of veggies you and your loved ones enjoy the most, but for purposes of this blog post, I am showing the veggies we used THIS time (when I took pics!). Let me show you how simple this method is.

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

Prep The Veggies

Begin by preheating the oven to 425° and prepping the baking pan. Cover a large baking sheet (with edges) with aluminum foil. Give it a light spray of non-stick baking spray. Cut and slice the veggies you are going to use. For this meal, I roasted fresh asparagus spears, mini carrots, russet potato slices, and fresh broccoli florets.

The asparagus spears are snapped at the bottom, to remove the “woody” part of the stem, and the mini carrots are sliced in half lengthwise.  Broccoli is cut into bite-sized florets, and the russet potato is cut into approximately 3/4 inch round slices, then each slice was quartered. Place veggies onto foil covered baking sheet in a single layer.

NOTE: It’s important to not cut the potatoes too thick, to enable them to roast fully in the same amount of time that the other veggies take to cook.

Veggies are placed on aluminum foil on baking sheet, then seasoned before roasting.

Season The Veggies

Drizzle the veggies with olive oil, then lightly sprinkle with salt, pepper, and garlic powder. I gently turned veggies over a bit to ensure they were all lightly covered with the oil and seasonings, then placed them back into a single layer.

Cook the Oven Roasted Veggies

Once the veggies are seasoned, place them into a preheated 425° F. oven (preferably on the middle rack of the oven, for most even heat).

Bake the oven roasted veggies for about 18-20 minutes. About half way through the cooking time rotate the pan in the oven, to ensure consistent cooking on all sides. If you want, you can also flip the veggies over to the other side before placing them back in oven, but this is optional.

Oven roasted veggies, cooking away in the oven.

This is what the oven roasted veggies looked like once they were done. The veggies should be tender, very lightly browned on the outside, and smell wonderful!

The vegetables are flipped to other side half way through roasting time.

Here’s a couple closeup photos, so you can see the carrots and asparagus up close and personal! Below the first photo is a pic of the broccoli, potatoes and carrots up close!

The oven roasted carrots and asparagus are finished cooking and are ready to serve.Potato slices, broccoli and carrots are done being oven roasted and are ready to eat!

We really enjoyed this delicious and colorful variety of seasoned, oven roasted veggies with our dinner!

The oven roasted veggies are served hot, alongside the main dish.

An overhead view of some of the oven roasted veggies on a dinner plate.

I sure hope you will try oven roasted veggies, if you have never prepared them this way before. I think you will be surprised at how easy it is, and how delicious the vegetables are! Hope you have a wonderful day. I trust you will find great joy in the simple things you experience today. Be blessed, friends.

Looking For More VEGGIE Recipes?

You can find all of my vegetable 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 signature

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Oven Roasted Veggies
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 

Oven roasted veggies are lightly seasoned with olive oil and a few spices, then baked. Great way to cook a variety of veggies, & ready in 20 minutes!

Category: Side Dish, Vegetable Dish
Cuisine: American
Keyword: oven roasted veggies
Servings: 4
Calories Per Serving: 91 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 2 cups broccoli florets (fresh) , in bite sized pieces
  • 1 medium russet potato , unpeeled, cut in 1/2" rounds, then quartered
  • 15 baby carrots , sliced in half lengthwise
  • 25 spears asparagus (fresh) , bottom ends trimmed
  • 2 teaspoons extra virgin olive oil , approximate
  • 1/2 teaspoon salt and pepper (each) , or more to taste
  • 1/2 teaspoon garlic powder
  • non-stick spray for aluminum foil
US Customary - Metric
Instructions

  1. Preheat oven to 425 and spray an aluminum foil covered baking sheet with non-stick spray.

  2. Prepare veggies: Snap asparagus spears at the bottom, to remove the "woody" part of the stem. Slice baby carrots in half lengthwise.  Cut broccoli into bite-sized florets. Slice russet potato into approx. 3/4" round slices, then cut each slice into quarters. Place veggies onto prepared baking sheet in a single layer. Drizzle veggies with olive oil, then lightly sprinkle with salt, pepper, and garlic powder. Gently turn veggies over a bit to lightly cover with oil and seasonings, then reposition them in a single layer.

  3. Bake on medium rack in a preheated 425° F. oven for 18-20 minutes. About half way through cooking time, rotate the pan to ensure consistent cooking on all sides. If you want, you can also flip the veggies over to the other side before placing them back in oven, but this is optional. When done, veggies should be slightly caramelized on outside and tender. Remove from oven, serve, and enjoy!

Nutrition Facts
Oven Roasted Veggies
Amount Per Serving (1 (1/4 of total))
Calories 91 Calories from Fat 18
% Daily Value*
Fat 2g3%
Saturated Fat 1g6%
Sodium 338mg15%
Potassium 467mg13%
Carbohydrates 16g5%
Fiber 3g13%
Sugar 3g3%
Protein 3g6%
Vitamin A 5500IU110%
Vitamin C 45mg55%
Calcium 40mg4%
Iron 1.3mg7%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Oven roasted veggies are lightly seasoned with olive oil and a few spices, then baked. Great way to cook a variety of veggies, & ready in 20 minutes!


May
2019

Classic Tuna Salad

categories: Lunch - Quick and Easy, Main Dish Salads, Main Dishes, Salads, Seafood
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Classic Tuna Salad is a filling, healthy, delicious entree salad that’s Weight Watchers friendly (ZERO points Freestyle), and is ready in 10 minutes!
Classic Tuna Salad is a filling, healthy, delicious entree salad that's Weight Watchers friendly (ZERO points Freestyle), and is ready in 10 minutes!

Do you enjoy tuna salad? We sure do, but typically we enjoy it on sandwiches. My husband likes to add hard boiled eggs and mayo to drained tuna, and that’s about it! Recently I stumbled upon a recipe for classic tuna salad that can be served as a quick lunch or dinner main course, and decided to give it a try! YUM!!!! The entire salad took under 10 minutes to make (including chopping and slicing the veggies). That’s a WIN, in my book.

The tuna salad is so delicious (even as leftovers the next day) I thought I would share it with you today.  This recipe was adapted by a Weight Watchers member from a cookbook recipe she had. Even if you are not following a WW plan, this is a very filling, low calorie and delicious salad.

This recipe for classic tuna salad uses non fat Greek yogurt instead of mayonnaise to cut out  some fat calories and make it compatible with a Weight Watchers Freestyle eating plan. That small change made this salad have ZERO Freestyle points (for those of you who follow a WW plan and know the over 200 foods that have a zero points value).

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

How To Make This Classic Tuna Salad

Truthfully, there is nothing even remotely difficult involved in making this delicious tuna salad.  Simply prep the veggies, by cutting, chopping and slicing. Seen below are the chopped dill pickles, celery, fresh parsley and chives (from our garden), and red onion.

Celery, parsley, red onion, and dill pickles are chopped to add to tuna salad.

Once you’ve “prepped” the veggies, place them in a medium sized bowl with drained albacore tuna, spices, lemon juice, and non fat Greek yogurt.

Tuna, chopped veggies and non-fat Greek yogurt are mixed in bowl.

Combine all the ingredients, adding a little bit more Greek yogurt if necessary, to reach the consistency you prefer. I started with 3 Tablespoons, then added just a smidge more.

All the ingredients for the classic tuna salad are mixed together in bowl.

Here is an up close look at the tuna salad after all ingredients are mixed together.

Time To Enjoy A Classic Tuna Salad

Once everything is combined, you are ready to enjoy this wonderful ZERO point, flavor-packed, classic tuna salad! It is often said you eat with your eyes first, so I served it on a bed of chopped iceberg lettuce, and surrounded this classic tuna salad with a sliced Gala apple! 

The salad LOOKED good served this way, and the crunchy sweetness of the apple tasted GREAT alongside this delicious salad!

Classic tuna salad, on a bed of chopped lettuce, with apple slices on the side.

There you have it! A healthy, and quite filling entree salad that has ZERO Freestyle points if you follow a WW plan. That works for me! Cover and refrigerate any leftovers.  By the way, I had the exact same lunch the very next day, as well! It really is a great tasting lunch or dinner!

The classic tuna salad, with apple slices on the side is a filling, flavor packed meal!

I sure do hope you will consider trying this delicious classic tuna salad recipe! Even if you are not following a Weight Watchers plan, I am confident you will really enjoy this delicious salad. Have a wonderful day!

Looking For More MAIN COURSE SALAD Recipes?

You can find all of my entree salad recipes in the Recipe Index, located at the top of the page. Here’s a few favorites you might want to check out:

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 signature

Recipe Adapted From: The Cookbook “Well Fed 2: More Paleo Recipes For People Who Love To Eat”, by Melissa Joulwan, published by Smudge Publishing. Recipe was adapted by a WW member, then posted in WW connect community.

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Classic Tuna Salad
Prep Time
10 mins
Cook Time
0 mins
Total Time
10 mins
 

Classic Tuna Salad is a filling, healthy, delicious entree salad that's Weight Watchers friendly (ZERO points Freestyle), and is ready in 10 minutes!

Category: Entree/Salad
Cuisine: American
Keyword: classic tuna salad
Servings: 4
Calories Per Serving: 143 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 2 cans albacore tuna (in water) , drained (7 oz. per can)
  • 1/4 cup red onion , finely chopped
  • 1 rib celery , finely diced
  • 1/4 cup dill pickle , finely diced
  • 1/4 cup fresh parsley , chopped
  • 2 Tablespoons chives , finely chopped (fresh or dried)
  • 1/2 Tablespoon lemon juice , freshly squeezed
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon salt
  • 1 dash cayenne pepper
  • 3-4 Tablespoons non fat, plain Greek yogurt
US Customary - Metric
Instructions

  1. Drain tuna, and cut, chop or slice the veggies.

  2. Combine all ingredients in a medium sized bowl, and stir well, to fully mix all the veggies and spices with the tuna and non-fat Greek yogurt. Cover and refrigerate until ready to serve (can also be eaten immediately).

  3. To serve, place a rounded large scoop on a bed of chopped lettuce, or make into a sandwich, whichever way you want to enjoy this classic tuna salad. Cover and refrigerate any leftovers. Enjoy!

Nutrition Facts
Classic Tuna Salad
Amount Per Serving (1 (1/4 of total))
Calories 143 Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 1g6%
Cholesterol 42mg14%
Sodium 540mg23%
Potassium 312mg9%
Carbohydrates 2g1%
Fiber 1g4%
Sugar 1g1%
Protein 25g50%
Vitamin A 460IU9%
Vitamin C 7.7mg9%
Calcium 39mg4%
Iron 1.2mg7%
* Percent Daily Values are based on a 2000 calorie diet.

Here is one more to pin on your Pinterest boards!Classic Tuna Salad is a filling, healthy, delicious entree salad that's Weight Watchers friendly (ZERO points Freestyle), and is ready in 10 minutes!

 


May
2019

Glazed Butter Cake

categories: Cakes, Desserts
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Glazed Butter Cake is a yummy, easy tube pan cake that is completely covered with a sweet icing (also poked down into cake). This is a GREAT dessert!
Glazed Butter Cake is a yummy, easy tube pan cake that is completely covered with a sweet icing (also poked down into cake). This is a GREAT dessert!

Have you ever tried a glazed butter cake before? I had never tried one (or HEARD of one) before I made this recipe. Wow, what a treat, AND it’s fairly simple to make! That’s a winning combination, folks, and I’m confident you will love it, too!

I found the recipe on Pinterest via “Taste of Home” magazine. A reader found the original recipe in an old cookbook she bought at a garage sale, tried and submitted it. They published the recipe, and I’m glad they did! This is a great dessert to take to any gathering, potluck or brunch with a crowd, because it serves 16.

This glazed butter cake is fairly traditional in its list of ingredients- nothing uncommon. It is baked in a tube pan, and then inverted (turned upside down) onto a serving plate, and glazed.

Holes are poked into the top of the cake and sides, and then a sweet buttery sweet glaze is spread over the entire surface. The top is even glazed a couple more times, which allows the sweet glaze to drizzle down into the cake! YUM! Here’s how to make this dessert.

Scroll Down for a Printable Recipe Card At The Bottom Of The Page

How To Make This Glazed Butter Cake

Preheat your oven to 350° F. Using an electric mixer (or stand mixer), cream together granulated sugar and butter until it is very creamy. I beat this mixture for 2-3 minutes.

Add 4 room temperature eggs, ONE AT A TIME, making sure to really beat the batter well, after adding each one. Once all the eggs are in, add the vanilla extract, and beat well.

Butter and granulated sugar are creamed together for the cake batter.

In a separate bowl, whisk together flour, baking soda, baking powder, and salt until combined.

Alternate adding the flour and the buttermilk a little at a time to the butter mixture, continuing to beat the batter well after each addition.

Flour, baking powder, salt and baking soda are mixed to add to the cake batter.

Generously grease and flour a 10 inch tube pan (including the center part).  Spoon or pour the glazed butter cake batter into the prepared pan, and spread it out evenly.

Bake The Glazed Butter Cake

Bake the cake in a preheated 350° F. oven for approximately 55-70 minutes. Check it at 55 minutes, because oven temps vary greatly!

Batter for the butter cake is spread evenly in a tube pan before baking.

When done the cake should be a beautiful golden brown color on top. Test the cakes “doneness” by inserting a toothpick into the very middle of the cake.

If the toothpick comes out “clean”, then the cake is done. If not, stick it back in the oven for a few more minutes, and then check it again. Once done, transfer pan to a wire rack to cool.

To Remove Cake From The Pan

Place the cake pan on a wire rack, and let it cool for 10 minutes (important). After it has cooled, take a knife and gently run it around the edges of the cake (including center). This helps to loosen the cake from the pan.

Place a wire rack upside down over the top of the cake. Carefully, (holding both the rack and the cake pan), “flip” the cake and rack over, to invert the cake bottom side up onto the wire rack.

Now place a large piece of wax or parchment paper UNDER the wire rack. This will help catch drips when you glaze the cake. The photo below shows the cake BEFORE it has been flipped over.

The butter cake browns nicely while baking, then it cools before removing it from pan.

Make The Butter Sauce For The Glazed Butter Cake

While the cake cools, make the butter sauce. Place butter, sugar, and water in a small pan, and cook on medium heat only until the butter has melted. The sugar should also have dissolved.

Remove the sauce from the heat and stir in the vanilla and almond extracts.

How To Glaze The Butter Cake

Now you’re ready to put the glaze on. Poke holes all over the top of the butter cake. I used a chopstick to do this, but use whatever you have to do this.

Spoon (or pour) 1/4 of the sauce over the top and spread to cover. Let the sauce thicken while standing, then repeat the process on the top of the cake two more times.

Now poke holes into the sides of the cake. Use a pastry brush to “paint” on the glaze to cover the sides. Use all the remaining glaze to do this.

You will be very glad you have that paper underneath the cake, because some glaze will drip through or down the edges, and it will catch it.

Holes are poked in top and sides of cake, then a butter glaze is added.
Here is what the glazed butter cake looks like from the side.

When you are all done with the icing on the glazed butter cake, let it stand for awhile, to ensure all of that glaze firms up before serving!

To Serve The Cake

Once the glaze has firmed up, and cake has cooled completely, you are ready to serve. You can slice and eat the cake just as it is OR you can “pretty it up” to serve (we eat with our eyes first, right?)

TIP: Put a tiny wadded up ball of aluminum foil into the center hole of the cake to act as a filler. Top the glazed butter cake with fresh blueberries, raspberries and a sprig of mint. This colorful finishing touch makes the cake look quite beautiful when serving!

Fresh raspberries, blueberries & a mint sprig garnish the top of the glazed butter cake!
The cake is shiny from the butter glaze on the top and the sides.

Slice the cake into 16 servings, and serve with or without the fruit. If you look closely at the photo below, you can see traces of where the buttery sweet glaze permeated the cake through the holes poked on top!

A slice of glazed butter cake on a plate with fresh blueberries, raspberry and a mint sprig.

Another serving idea is to serve cake slices with fresh sliced strawberries (lightly sugared), a dollop of whipped cream and a mint leaf for garnish.

Think of it as an extra decadent strawberry shortcake on steroids! YUM! It adds even more color and flavor to this decadent dessert.

Glazed butter cake is served with strawberries and whipped cream, like a shortcake.

And there you have it! An absolutely delectable glazed butter cake, that can feed a crowd! Hope you will consider trying this delicious dessert. Pretty sure you will be glad you did!

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

Looking For More CAKE Recipes?

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

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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Recipe Source: https://www.tasteofhome.com/recipes/blue-ribbon-butter-cake/

↓↓ PRINTABLE RECIPE BELOW ↓↓

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Glazed Butter Cake
Prep Time
20 mins
Cook Time
55 mins
Total Time
1 hr 15 mins
 

Glazed Butter Cake is a yummy, easy tube pan cake that is completely covered with a sweet icing (also poked down into cake). This is a GREAT dessert!

Category: Dessert
Cuisine: American
Keyword: glazed butter cake
Servings: 16
Calories Per Serving: 416 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 1 cup butter , softened
  • 2 cups granulated sugar
  • 4 large eggs , at room temperature
  • 2 teaspoons vanilla extract
  • 3 cups all purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 cup buttermilk
For Butter Sauce:
  • 1 cup granulated sugar
  • 1/2 cup butter , cubed
  • 1/4 cup water
  • 1½ teaspoons vanilla extract
  • 1½ teaspoons almond extract
US Customary - Metric
Instructions

  1. Preheat oven to 350° F. Using an electric mixer (or stand mixer), cream together granulated sugar and butter until it is very light/creamy. I beat this mixture for 2-3 minutes. Add 4 room temperature eggs, ONE AT A TIME, making sure to really beat the batter well, after adding each one. Once all the eggs are in, add the vanilla extract, and beat well.

  2. In a separate bowl, whisk together flour, baking soda, baking powder, and salt. Alternate adding the flour and the buttermilk a little at a time to the butter mixture, continuing to beat the batter well after each addition. Generously grease and flour a 10 inch tube pan (including center part).  Spoon or pour batter into prepared pan, and spread out evenly.

  3. Bake at 350° F. for approximately 55-70 minutes. Check it at 55 minutes, because oven temps vary greatly! When done the cake should be golden brown on top. Test the cakes "doneness" by inserting a toothpick into the middle of the cake. If toothpick comes out "clean", cake is done. If not, stick it back in the oven for a few more minutes, then check again. Once done, transfer pan to a wire rack to cool.

  4. Let cake cool for 10 minutes (important). Take a knife and gently run it around the edges of the cake (including center). This helps loosen cake from pan. Place a wire rack upside down over top of cake. Carefully, (holding rack and cake pan), "flip" the cake and rack over, to invert cake, bottom side up, onto the wire rack. TIP: Place a large piece of wax or parchment paper UNDER wire rack. This helps catch drips when you glaze the cake.

  5. While cake cools, make the butter sauce (glaze). Place butter, sugar, and water in a small pan; cook on medium heat only until butter has melted and sugar is dissolved. Remove sauce from heat; stir in vanilla and almond extracts. Poke holes all over the top of the still warm butter cake. Spoon (or pour) 1/4 of the sauce over the top and spread to cover. Let the sauce thicken while standing, then repeat process on top of cake two more times (1/4 cup each time). Now poke holes into the sides of the cake. Use a pastry brush to "paint" on the glaze to cover sides. Use all remaining glaze to do this. Let cake cool completely (this will firm up the glaze). Garnish with fresh fruit, cut into slices, serve, and enjoy!

Nutrition Facts
Glazed Butter Cake
Amount Per Serving (1 slice)
Calories 416 Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 12g75%
Cholesterol 100mg33%
Sodium 223mg10%
Potassium 94mg3%
Carbohydrates 57g19%
Fiber 1g4%
Sugar 38g42%
Protein 5g10%
Vitamin A 635IU13%
Calcium 45mg5%
Iron 1.4mg8%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Glazed Butter Cake is a yummy, easy tube pan cake that is completely covered with a sweet icing (also poked down into cake). This is a GREAT dessert!


May
2019

Cowboy Candy (candied jalapenos)

categories: Appetizers, Canning And Preserving
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Cowboy Candy (also known as candied jalapenos) tastes great on cream cheese covered crackers (as an appetizer), or on grilled burgers or hot dogs! It’s easy to can them for long term storage.
Cowboy Candy (also known as candied jalapenos) tastes great on cream cheese covered crackers or burgers! It's easy to can them for long term storage.

The first time I heard of “cowboy candy”, I wasn’t sure that it was something I would enjoy. I like semi-spicy food, but didn’t know if I could handle candied jalapenos! Boy… was I wrong! It is definitely NOT too spicy at all, is actually sweet, and is a FABULOUS appetizer!

This recipe for cowboy candy is preserved for long term storage by canning it through a water bath process (only takes 15 minutes of cooking time).

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

How Much Cowboy Candy Does This Recipe Make?

The recipe as written below, makes 2 pints of this delectable treat, which comes out to about 64 Tablespoons of cowboy candy total!  One Tablespoon is a great topping for a cream cheese topped cracker, so you can see how a couple jars of cowboy candy will go far!

It is also very easy (and recommended) to double or triple this recipe, so you can have LOTS of jars of candied jalapenos in the pantry to serve as a quick fix appetizer! Guess what? Cowboy candy is also wonderful as a topping for grilled hamburgers or hot dogs! YUM!

So How Do I Make Cowboy Candy?

Prepare canning jars and water bath canner, according to USDA canning guidelines. Very basically, you will need to sterilize jars and flat lids, place a rack on the bottom of the canner (to keep jars off bottom), and bring the water in the canner to a simmer.

Thinly slice the jalapeno peppers. You “might” want to wear gloves for this part, but if you don’t, be sure to wash hands thoroughly after slicing, and do not rub your eyes… just sayin’.

Jalapeños are thinly sliced before adding them to the pan.

When I took these photos several years ago, I was ONLY making 2 pints, because it was my first time trying this particular recipe, and I wanted to make sure we liked the cowboy candy before making more.

Make The Sauce For The Cowboy Candy

In a large pan, bring the apple cider vinegar, sugar, mustard seed, garlic powder, turmeric, celery seed, and cayenne pepper to a boil, on medium heat. Once the mixture begins boiling, turn the heat down to low, and simmer the syrup for 5 minutes.

A syrup is made to sweeten and season the candied jalapeños.

Add all of the sliced jalapenos into the syrup, and stir to combine. Continue to cook the cowboy candy on low heat for 5 more minutes.

Thinly sliced jalapeños are added to and cooked in the thick syrup to make cowboy candy

Now the jalapeños are ready to begin canning process for long term storage.

Canning Jars Of Cowboy Candy For Long Term Storage

Divide the cowboy candy into the hot, sterilized canning jars. To do this, add the jalapenos first, then add any remaining liquid from the pan. Fill the jars, being sure to leave 1/4″ headspace on each jar. Insert a plastic utensil a couple of times into each jar, to remove any air bubbles. Wipe the jar rims with a moist towel or cloth to remove excess residue, add a prepared flat lid, and then add the screwband, tightening to fingertip tightness.

Place jars onto rack in canner and make sure there is enough simmering water to cover the top of each jar by 1-2 inches. Process the cowboy candy jars for 15 minutes, after the water comes to a gentle, rolling boil.

Jars are processed in a boiling water bath canner for 15 minutes.

Once you have finished canning the jars of cowboy candy, carefully remove each jar from the boiling water using canning tongs.

Place boiling hot jars onto a dish towel (placing them directly on counter could crack the jars due to temperature variances). Let the jars cool for at least 8 hours before disturbing them. Wipe jars clean, label them, test the seal to make sure the jars have sealed correctly, and store in pantry.

Here is a jar of cowboy candy after it has been canned for long term storage.

Serving Cowboy Candy As An Appetizer

If you want to serve these candied jalapenos as a wonderful appetizer or snack, simply spread some cream cheese (whipped or regular) onto a cracker, and top it with a Tablespoon of cowboy candy. Take a big bite, and enjoy!

The cowboy candy, served on top of a cream cheese covered cracker, is a great appetizer!

I really hope you will try this delicious recipe for cowboy candy!  It is SO GOOD when served as an appetizer (so easy, too), and is a delicious topping on a juicy hamburger or grilled hot dog! Have a wonderful day, and may God bless you as you journey through it!

Looking For Other Recipes For APPETIZERS?

You can find all of my appetizer AND canning recipes in the Recipe Index, located at the top of the page. A few favorite appetizer recipes 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 signature

Recipe Source: www.sbcanning.com/2010/10/cowboy-candy-check-this-out.html

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Cowboy Candy (candied jalapenos)
Prep Time
20 mins
Cook Time
15 mins
Total Time
35 mins
 

Cowboy Candy (also known as candied jalapenos) tastes great on cream cheese covered crackers or burgers! It's easy to can them for long term storage.

Category: Appetizer, Canning and Preserving
Cuisine: Southwest
Keyword: cowboy candy
Servings: 2 pints
Calories Per Serving: 30 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 1 pound fresh jalapeños , sliced thin
  • 2/3 cup apple cider vinegar
  • 2 cups granulated sugar
  • 2 Tablespoons mustard seed
  • 1 Tablespoon garlic powder
  • 1/4 teaspoon turmeric
  • 1/4 teaspoon celery seed
  • 1/4 teaspoon cayenne pepper
US Customary - Metric
Instructions

  1. Prepare canning jars and water bath canner, according to USDA canning guidelines. Very basically, you will need to sterilize jars and flat lids, place rack in canner, and bring the water in the canner to a simmer.

  2. Thinly slice the jalapeño peppers. You "might" want to wear gloves for this part, but if you don't, be sure to wash hands thoroughly after slicing, and do not rub your eyes... just sayin'.

  3. In a large pan, bring the apple cider vinegar, sugar, mustard seed, garlic powder, turmeric, celery seed, and cayenne pepper to a boil, on medium heat. Once the mixture begins boiling, turn the heat down to low, and simmer the syrup for 5 minutes. Add all of the sliced jalapeños into the syrup, and stir to combine. Continue to cook the cowboy candy on low heat for 5 more minutes.

  4. Divide the cowboy candy into the hot, sterilized canning jars. To do this, add the jalapeños first, then add any remaining liquid from the pan. Fill the jars, being sure to leave 1/4" headspace on each jar. Insert a plastic utensil a couple of times into each jar, to remove any air bubbles. Wipe rims clean, then add the prepared flat lid and screwband. Tighten screwband to fingertip tightness. Place jars onto rack in canner and make sure there is enough simmering water to cover the top of each jar by 1-2 inches. Process jars for 15 minutes, after the water comes to a gentle boil.  Once you have finished processing the jars, carefully remove each jar from the boiling water using canning tongs. Place hot jars onto a dish towel (placing them directly on counter could crack jars due to temperature variances). Let jars cool for at least 8 hours before disturbing them. Wipe jars clean, label, and test the seal to make sure the jars have sealed correctly, and then store in pantry. Enjoy!

Nutrition Facts
Cowboy Candy (candied jalapenos)
Amount Per Serving (1 Tablespoon)
Calories 30 Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 1g6%
Sodium 1mg0%
Potassium 29mg1%
Carbohydrates 7g2%
Fiber 1g4%
Sugar 7g8%
Protein 1g2%
Vitamin A 70IU1%
Vitamin C 10.2mg12%
Calcium 2mg0%
Iron 0.1mg1%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Cowboy Candy (also known as candied jalapenos) tastes great on cream cheese covered crackers or burgers! It's easy to can them for long term storage.


May
2019

Rosemary Wine Pork Chops

categories: For The BBQ Grill, Main Dishes, Pork, Traeger Grill Recipes
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Rosemary Wine Pork Chops are marinated, boneless thick-cut chops that are grilled on a BBQ or a smoker. They’re tender, juicy & full of flavor!
Rosemary Wine Pork Chops are marinated, boneless thick-cut chops that are grilled on a BBQ or a smoker. They're tender, juicy & full of flavor!

Do you enjoy grilled pork chops? We sure do, and this recipe for rosemary wine pork chops is a real winner! Boneless pork chops marinate in a easy, simple sauce, and then are grilled on a traditional BBQ or a pellet smoker (we grilled them on our Traeger grill).

The recipe is so simple, but yields very tender and flavor-filled pork chops! For us, grilling is especially wonderful as the days get warmer and warmer. I don’t know about you, but we grill outside a LOT in late Spring and summer, to avoid getting our kitchen heated up. Here’s how to make this yummy dish!

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

Make The Marinade For The Rosemary Wine Pork Chops

The marinade for the pork chops is super simple to make!  In a small bowl, combine olive oil, red wine, chopped rosemary, salt and Montreal seasoning. Mix well with a whisk or fork, until all ingredients are fully combined.

NOTE: Measure out a few Tablespoons of the marinade into a separate container and reserve for later. You will use this reserved marinade to brush on the pork chops while they are cooking!

Trim as much fat off the pork chops as you can, and discard (discard the FAT, not the pork chops, ha ha!). Place the pork chops in a zip loc bag.

Marinate The Pork Chops

Pour the marinade for the rosemary wine pork chops into the plastic bag. Seal the bag, and then “smoosh” the bag around with your fingers to coat the pork chops on all sides with the marinade. Once the pork chops are fully coated in the marinade, place the bag into the refrigerator and let the meat marinate for 2 hours (minimum).

After the rosemary wine pork chops have finished marinating, remove the chops from the marinade. Discard the marinade in the bag (do not use it after being exposed to the raw pork). Grab the reserved marinade you set aside earlier. Now you are ready to put these tenderized, marinated pork chops on the bbq grill to cook!

Grilling The Rosemary Wine Pork Chops

Place the pork chops directly onto the grill grate. There is no need to “oil” the grill, because the pork marinade has olive oil in it, which will help to prevent the meat from sticking!

Using a Standard BBQ Grill (propane or briquettes)?

Prepare grill as you normally would. Once briquettes are ready, or grill has pre-heated, place the rosemary wine pork chops directly over heat on the grill grate. Grill, turning once (and occasionally basting with marinade), until pork reaches an internal temperature of 145-160°F. This will take approximately 25-20 minutes.

Using a Traeger or Other Smoker/Pellet Grill?

If using a Traeger grill (we were), follow the normal “start-up” process: let Traeger smoke then ignite (about 5 minutes). When the fire has ignited, set the temperature gauge to 450° F., and let the grill preheat for 10-15 minutes. Once preheated, cook the rosemary wine pork chops for 30 minutes, or until the pork reaches an internal temperature of 145-160° F. Baste the pork chops occasionally with the marinade while they cook.

A Real “Traegerpalooza”!

The evening we grilled these delicious pork chops, we cooked quite a few other dishes on our Traeger grill, including roasted turkey breast, hot dogs, and brat sausages (not pictured). I didn’t have to cook dinner for almost a week after this BBQ extravaganza, because we had so much great food to enjoy!

We also cooked Caribbean Jerk Pork Chops and Grilled Asparagus (with lemon and Parmesan), which are shown in the photo below by the rosemary wine pork chops (see arrow).

When they are done, remove the pork chops from the grill, and let them rest for 5 minutes to let the juices inside redistribute throughout the meat. Once you’ve done that, these delicious rosemary wine pork chops are ready to eat!

I really hope you enjoy this recipe for grilled rosemary wine pork chops! The pork is very tender, and the chops are wonderfully flavored! Have a fantastic day!

Looking For Other PORK CHOP Recipes?

You can find all of my pork recipes in the Recipe Index, located at the top of the page. A few favorite pork chop recipes you might want to check out 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 signature

Recipe Adapted From: www.traegergrills.com/recipes

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Rosemary Wine Pork Chops
Prep Time
10 mins
Cook Time
30 mins
Marinating (inactive time)
2 hrs
Total Time
2 hrs 40 mins
 
Rosemary Wine Pork Chops are marinated, boneless thick-cut chops that are grilled on a BBQ or a smoker. They're tender, juicy & full of flavor!
Category: Entree
Cuisine: American
Keyword: rosemary wine pork chops
Servings: 2
Calories Per Serving: 340 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 2 boneless pork chops (1½" thick) (approx. 4 ounces each)
For Rosemary Wine Marinade:
  • 1/4 cup extra virgin olive oil
  • 1/4 cup red wine
  • 2 Tablespoons fresh rosemary , chopped
  • 1/2 Tablespoon Montreal seasoning
  • 1/4 teaspoon salt
US Customary - Metric
Instructions

  1. Make The Marinade: In a small bowl, combine olive oil, red wine, chopped rosemary, salt and Montreal seasoning. Mix well with a whisk or fork, until all ingredients are fully combined. NOTE: Measure out a few Tablespoons of marinade into a separate container and reserve for later. You will use this reserved marinade to brush on the pork chops while they are cooking!

  2. Trim as much fat off the pork chops as you can, and discard. Place pork chops in a zip loc bag (or covered container). Pour the marinade over the chops, to cover. Seal the bag, and then "smoosh" the bag around with your fingers to coat the chops on all sides with marinade. Once pork chops are fully coated, place bag (or container) in the refrigerator and let pork marinate for 2 hours (minimum).

  3. After chops have finished marinating, remove the chops from the marinade. Discard the marinade in the bag (do not use it after being exposed to the raw pork). Grab the reserved marinade you set aside earlier, and you're ready to grill!

Using a Traeger or Other Smoker/Pellet Grill?

  1. Prepare grill as you normally would. Once briquettes are ready, or grill has pre-heated, place pork chops directly over heat on the grill grate. Grill, turning once (occasionally basting with marinade), until pork reaches an internal temperature of 145-160°F. This will take approximately 25-20 minutes. When they are done, remove the pork chops from the grill, and let them rest for 5 minutes to let the juices inside redistribute throughout the meat. Serve, and enjoy!

Using a Standard BBQ Grill (propane or briquettes)?

  1. If using a Traeger grill (we were), follow the normal "start-up" process: Let Traeger smoke then ignite uncovered (about 5 minutes). When the fire has ignited, set the temperature gauge to 450° F., and let the grill preheat for 10-15 minutes (covered). Once preheated, cook the rosemary wine pork chops for 30 minutes, or until the pork reaches an internal temperature of 145-160° F. Baste pork chops occasionally with reserved marinade while they cook. When they are done, remove the pork chops from the grill, and let them rest for 5 minutes to let the juices inside redistribute throughout the meat. Serve, and enjoy!

Nutrition Facts
Rosemary Wine Pork Chops
Amount Per Serving (1 chop)
Calories 340 Calories from Fat 198
% Daily Value*
Fat 22g34%
Saturated Fat 5g31%
Cholesterol 89mg30%
Sodium 356mg15%
Potassium 518mg15%
Carbohydrates 1g0%
Protein 29g58%
Vitamin A 85IU2%
Vitamin C 0.4mg0%
Calcium 26mg3%
Iron 1.2mg7%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Rosemary Wine Pork Chops are marinated, boneless thick-cut chops that are grilled on a BBQ or a smoker. They're tender, juicy & full of flavor!


May
2019

Lemon Piccata Cod

categories: Main Dishes, Seafood
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Lemon Piccata Cod is a simple, delicious dish that features pan-seared cod, cooked in butter, and topped with a lemon, wine and caper sauce to serve.
Lemon Piccata Cod is a simple, delicious dish that features pan-seared cod, cooked in butter, and topped with a lemon, wine and caper sauce to serve.

Several months ago I had some cod fillets in the freezer that I wanted to use for dinner. I started pondering HOW I wanted to cook them. Isn’t that always the case? Here’s some fish… now how should I cook it?

I ended up deciding to cook them and use the sauce I make for my yummy chicken piccata. It would just have to work for cod! This plan sounded good to me. How can you go wrong with cooking fresh fish and serving it with a butter, wine, broth, capers and lemon juice sauce? It seemed like lemon piccata cod was just begging to be made. So… I made it! And it WAS good! Who knew?

Lemon piccata cod is very simple to make, as well, and the whole dish can be ready in about 20 minutes! The cod fillets are pan-seared (in browned butter) until done, then a simple but delicious pan sauce is made and spooned over the fish, when served. Here’s how to make this dish:

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

Prepare The Cod Fillets

Place about 2-3 Tablespoons of flour onto a dinner sized plate.  Add salt and pepper, then mix these ingredients together, and spread it out on the plate.

Flour and seasonings are placed on a plate to dredge the cod fillets in before cooking.

Rinse the cod fillets, and then pat them dry with paper towels. Place each cod fillet into the flour mixture one at a time, and “dredge” the fish in the flour to completely cover BOTH sides.

The cod fillets (for lemon piccata cod) are rinsed and dried before coating in flour.

Cod fillets are dredged in flour and seasonings before cooking.

Cook The Cod Fillets

Heat 2 Tablespoons butter (on medium heat) in a large non-stick skillet. When butter has melted and skillet is really hot, add the pieces of fish. Cook the fish for about 4 minutes. When the bottom of the fish is nice and golden brown, carefully turn the fish to the other side.

Continue cooking the fish for another 3-4 minutes until golden brown and crispy on the outside. TIP: The butter will brown as you cook the fish. Spoon the browned butter over the top of the fish as they cook (after turning to second side). Do this often, because it helps to add even more flavor!

The floured, seasoned cod fillets are cooked in butter in large skillet.

The cod has been cooked on both sides in browned butter.

Once the fish is done, remove from the skillet and keep warm while you make the lemon piccata pan sauce. Do NOT clean the skillet. Leave all that browned butter in there!

Make The Pan Sauce For The Lemon Piccata Cod

To the browned butter in the skillet, add the white wine and minced garlic. Cook on medium high heat until the garlic has slightly browned and some of the wine has cooked away. This will take 2-3 minutes (approximately).

Add chicken broth, lemon juice and the capers to the skillet. Cook until very hot (2-3 minutes), and then add 1 Tablespoons of butter to the skillet, to finish the sauce. Cook, stirring often until butter has melted and is incorporated into the sauce. Once done, you are ready to serve the lemon piccata cod!

The lemon piccata sauce with capers cooks in a large skillet.

Serve The Lemon Piccata Cod

To serve this dish, place each of the lemon piccata cod fillets onto dinner plates. Spoon some of the lemon piccata sauce over the surface of the fish. Feel free to use as much or as little sauce as you wish. You will probably have a tiny bit extra left over.

The lemon piccata sauce adds so much flavor to the very mild tasting cod, so I recommend a good couple spoonfuls! Garnish each piece of fish with a couple thin lemon slices, and serve!

The lemon piccata cod is topped with lemon slices, and served with rice and veggies.

I truly hope you will consider trying this very simple, but tasty lemon piccata cod, and trust you will enjoy it! Have a wonderful day!

Looking For More Recipes That Use COD?

You can find all of my seafood recipes in the Recipe Index, located at the top of the page. A few favorites that use COD 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

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Lemon Piccata Cod
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
 

Lemon Piccata Cod is a simple, delicious dish that features pan-seared cod, cooked in butter, and topped with a lemon, wine and caper sauce to serve.

Category: Entree-Seafood
Cuisine: American
Keyword: lemon piccata cod
Servings: 2
Calories Per Serving: 335 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 8 ounces cod fillets (2 fillets-4 ounces per fillet)
  • 3 Tablespoons all purpose flour
  • salt/pepper, to season fish
  • 2 Tablespoons butter
For Sauce
  • 1/3 cup dry white wine
  • 1½ teaspoons minced garlic
  • 3/4 cup chicken broth
  • 3 Tablespoons lemon juice (fresh)
  • 3 Tablespoons capers , drained
  • 1 Tablespoon butter
  • fresh lemon slices , for garnish (optional)
US Customary - Metric
Instructions

  1. Place about 2-3 Tablespoons of flour onto a dinner sized plate.  Add salt and pepper, then mix these ingredients together, and spread it out on the plate.

  2. Rinse the cod fillets, and then pat them dry with paper towels. Place each cod fillet into the flour mixture one at a time, and "dredge" the fish in the flour to completely cover BOTH sides.

  3. Heat 2 Tablespoons butter (on medium heat) in a large non-stick skillet. When butter has melted and skillet is really hot, add the pieces of fish. Cook the fish for about 4 minutes. When the bottom of the fish is nice and golden brown, carefully turn the fish to the other side. Continue cooking for another 3-4 minutes until golden brown and crispy on the outside. TIP: The butter will brown as you cook the fish. Spoon the browned butter over the top of the fish as they cook (after turning to second side). Do this often, because it helps to add even more flavor! Once the fish is done, remove from the skillet and keep warm while you make the pan sauce. Do NOT clean the skillet. Leave all that browned butter in there!

  4. To the browned butter in the skillet, add the white wine and minced garlic. Cook on medium high heat until the garlic has slightly browned and some of the wine has cooked away. This will take 2-3 minutes (approximately). Add chicken broth, lemon juice and the capers to the skillet. Cook until very hot (2-3 minutes), and then add 1 Tablespoons of butter to the skillet, to finish the sauce. Cook, stirring often until butter has melted and is incorporated into the sauce. Once done, you are ready to serve the dish! To serve, place the fish onto dinner plates. Spoon the lemon piccata sauce over the surface of the fish. Feel free to use as much or as little sauce as you wish. Enjoy!

Nutrition Facts
Lemon Piccata Cod
Amount Per Serving (1 fillet with sauce)
Calories 335 Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 11g69%
Cholesterol 94mg31%
Sodium 869mg38%
Potassium 590mg17%
Carbohydrates 13g4%
Fiber 1g4%
Sugar 1g1%
Protein 23g46%
Vitamin A 570IU11%
Vitamin C 17.7mg21%
Calcium 30mg3%
Iron 1.4mg8%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Lemon Piccata Cod is a simple, delicious dish that features pan-seared cod, cooked in butter, and topped with a lemon, wine and caper sauce to serve.


May
2019

Banana Crumb Cake

categories: Breakfast, Cakes, Desserts
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You’ll LOVE this easy to make, delicious Banana Crumb Cake! It’s a banana cake (dessert or coffeecake), with layers of streusel inside and on top!
You'll LOVE this easy to make, delicious Banana Crumb Cake! It's a banana cake (dessert or coffeecake), with layers of streusel inside and on top!

About a month ago I made a “new to us” recipe for Banana Crumb Cake! Oh. My. Goodness!  This cake tastes amazing, and it was so good we shared it with a few of our neighbors!

The cake was so easy to make, and I was able to use some over-ripe bananas that were lurking around our kitchen! Basically the process is make the cake batter, layer in some butter and brown sugar streusel, then top the cake with more crumb streusel! EASY!

This banana crumb cake can be served as a dessert OR as a coffeecake!  I cut the cake into 12 large servings, but you can certainly get 24 smaller pieces out of this recipe (with a lot less calories per piece)! It is soooo delicious, you’ve just got to try it!

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

Prepare The Banana Crumb Cake Batter

Before you start making the batter, remember to preheat your oven to 350° F. and spray a 9×13 inch pan with some non-stick baking spray. Set the baking dish aside while you mix the batter.

Place very ripe bananas into a large mixing bowl. Mix the bananas (or mash them) until bananas are pureed. Add room temperature butter to the bowl, and continue to mix until these two ingredients are combined.

Bananas are mixed together to form a banana puree, to make cake batter.

STIR in the sugar, vanilla extract and eggs, until they are fully blended with the banana puree. Add two cups of flour and a cup of milk to the batter, and continue to stir until they are also fully incorporated into the batter.

Eggs, sugar and butter are added and mixed into the banana crumb cake batter.

Make The Crumb Streusel

To make the crumb streusel topping, place the COLD butter (cut into small chunks), brown sugar and flour into a medium bowl. Cut these ingredients together using a pastry cutter OR a fork. Continue until the butter is reduced to the size of peas, and then you will have made the simple crumb topping.

Butter, brown sugar and flour are mixed together to make crumb topping for the cake.

the crumb topping for the banana crumb cake is ready when butter is the size of peas.

Layer The Cake And Crumb Topping

Pour HALF of the banana crumb cake batter into a prepared baking pan. Spread it out, to fill the bottom of the pan. Sprinkle 1/3 of the crumb topping mixture evenly over the surface of the batter.

Half of the banana cake batter is poured into baking dish.

Pour the remaining cake batter over the layer of crumb topping. Top this layer of batter with all the remaining crumb topping, making sure to cover the entire surface of the batter.

Banana crumb cake batter is topped with the crumb streusel topping before baking.

Bake The Banana Crumb Cake

Bake the banana crumb cake in a preheated 350° F. oven for 50-55 minutes. I would suggest checking to see if it is done at the 50 minute mark.

The cake is done when golden brown on top, and the very center of the cake is set. If you insert a toothpick into the center of the cake, it should come out clean! The photo below shows what the banana crumb cake looks like, straight out of the oven.

The cake is golden brown on top once it has finished baking.

Ready To Eat This Delicious Banana Crumb Cake?

Let the cake cool down for about 10 minutes (or let it come to room temperature) before you attempt to cut into it! It’s hard waiting for this delicious cake that long, but you can do it!

Once the banana crumb cake has cooled slightly, go ahead and cut a piece to enjoy! You can see in the photo below that thin layer of crumb topping in the middle. YUM! You can serve this yummy cake warm, or at room temperature (we like it best at room temp.).

A piece has been removed from the banana crumb cake to reveal the inside.

If you want (optional), try drizzling the cake with a simple powdered sugar/milk glaze. You don’t need it, though. We really enjoy this cake unglazed, and think it is best just the way it comes out of the oven! The cake is moist and completely delicious, and full of banana flavor! I can’t say enough GOOD things about this amazing treat, because it is so good!

A slice of the banana crumb cake on a white plate, ready to eat!

There is a layer of crumb topping running through the middle of this piece of cake.

Hope you will be inspired to try this wonderful banana crumb cake for dessert, or as a breakfast coffeecake! We absolutely LOVED it, and because it was fabulous, I will definitely be making it again! Have a wonderful day, friends!

Looking For More CAKE Recipes?

You can find all of my recipes in the Recipe Index, located at the top of the page. A few family favorite cake recipes 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 signature

Original recipe source: https://cookiesandcups.com/banana-bread-crumb-cake/

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Banana Crumb Cake
Prep Time
15 mins
Cook Time
50 mins
Total Time
1 hr 5 mins
 
You'll LOVE this easy to make, delicious Banana Crumb Cake! It's a banana cake (dessert or coffeecake), with layers of streusel inside and on top!
Category: Breakfast, Dessert or Coffeecake
Cuisine: American
Keyword: banana crumb cake
Servings: 12
Calories Per Serving: 674 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 2 cups all purpose flour
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • 3 ripe bananas
  • 1/2 cup butter , at room temperature
  • 2 cups granulated sugar
  • 2 eggs
  • 1 cup milk
  • 1 teaspoon vanilla extract
For Crumb Filling and Topping:
  • 1 cup COLD butter , cut in chunks
  • 2 cups brown sugar
  • 2 cups all purpose flour
US Customary - Metric
Instructions

  1. Preheat oven to 350° F. and spray a 9x13 inch pan with non-stick spray.

    Place very ripe bananas into a large mixing bowl. Mix the bananas (or mash them) until bananas are pureed or liquified. Add room temperature butter to the bowl, and continue to mix until these two ingredients are combined. Once combined, STIR in the sugar, vanilla extract and eggs, until they are fully blended. Add two cups of flour and a cup of milk to the batter, and continue to stir until they are fully incorporated into the batter. Set aside.

  2. Make crumb streusel topping: Place COLD butter (cut into small chunks), brown sugar and flour in a medium bowl. Cut these ingredients together with a pastry cutter OR by using a fork. Continue until butter becomes the size of peas, and you have a coarse crumb mixture.

  3. Pour HALF of the cake batter into prepared pan. Spread it out, to fill pan. Sprinkle 1/3 of the crumb topping mixture over the batter, to cover. Pour remaining cake batter over the layer of crumb topping (gently spread to cover). Top batter with all the remaining crumb topping, making sure entire surface of cake is covered.

  4. Bake cake in preheated 350° F. oven for 50-55 minutes. Check for doneness at the 50 minute mark. Cake is done when golden brown on top, and very center of  cake is set. If you insert a toothpick into center of cake, it should come out clean!  Let the cake cool down for 10 minutes (or let it come to room temperature) before you cut into it! Serve, and enjoy!

Recipe Notes

NOTE: These are large pieces (total of 12 servings). You can also cut the cake into 24 pieces, for a calorie count of 337 per piece.

OPTIONAL: I did not glaze this cake. If you want to add a glaze on top, simply mix 1 cup of powdered sugar with 1-2 Tablespoons of milk, and drizzle on cooled cake.

Nutrition Facts
Banana Crumb Cake
Amount Per Serving (1 (1/12th of total))
Calories 674 Calories from Fat 216
% Daily Value*
Fat 24g37%
Saturated Fat 15g94%
Cholesterol 90mg30%
Sodium 428mg19%
Potassium 341mg10%
Carbohydrates 109g36%
Fiber 1g4%
Sugar 73g81%
Protein 6g12%
Vitamin A 800IU16%
Vitamin C 2.6mg3%
Calcium 115mg12%
Iron 2.5mg14%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!You'll LOVE this easy to make, delicious Banana Crumb Cake! It's a banana cake (dessert or coffeecake), with layers of streusel inside and on top!


May
2019

Caribbean Jerk Pork Chops

categories: For The BBQ Grill, Main Dishes, Pork, Traeger Grill Recipes
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Caribbean Jerk Pork Chops are bone-in pork chops, marinated in a 2 ingredient sauce, then grilled on a traditional BBQ or a smoker grill! Such a SIMPLE, delicious dish!
Caribbean Jerk Pork Chops are marinated in a 2 ingredient sauce, then grilled on a traditional BBQ or a smoker grill! Such a SIMPLE, delicious dish!

Are you looking for an EASY grilling recipe for bone-in pork chops? If so, then I hope you will continue reading! This recipe for Caribbean jerk pork chops is ridiculously simple to prepare, and the chops taste wonderful!

The prep time for these pork chops is only a couple minutes, then the chops are refrigerated for half an hour. After that, throw ’em on the grill or smoker, and enjoy the finished grilled pork chops. Anyone can make these flavorful pork chops, and I’m happy to show you just how very easy it is!

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

Marinate The Caribbean Jerk Pork Chops Before Cooking

This is the marinade that we use to make these delicious pork chops. I am not sponsored by this company, but just want to show you what we used. We bought this sauce at our local grocery store, and it is also available on Amazon.

Mix the marinade with pineapple juice in a small container. Place two large bone-in pork chops in a resealable bag or container and pour in the marinade and pineapple juice blend.

This is the Caribbean-inspired marinade I used for the pork chops.

Seal the bag or container and then “smoosh” the bag around to distribute the marinade sauce, to fully cover the chops with sauce.

Once the pork chops are coated in sauce, place the container or bag in the refrigerator for 30 minutes, so they can absorb lots of flavor!

The bone-in pork chops marinate in the refrigerator for at least 30 minutes before cooking.

When ready to grill the pork chops, remove them from the refrigerator. Discard the excess sauce that had the raw pork in it.

Pour additional “fresh” Caribbean jerk sauce (without the pineapple juice) in a small container, so you can baste the chops with it, while they cook on the grill.

Marinated Caribbean jerk pork chops (and extra sauce) are ready to put on the grill.

We Had Quite The Grilling “Traegerpalooza”!

The same evening we enjoyed these delicious Caribbean jerk pork chops, we also grilled other items alongside them on our Traeger grill.

In the photo below you can see we also had grilled asparagus, brats and hot dogs, tri-tip steaks, and another batch of boneless pork chops, made with a different sauce. We also roasted a whole turkey breast on the Traeger (not pictured). As you can see, the Caribbean jerk pork chops were in great company!

These are some of the foods we grilled along with the pork chops.

Directions For Cooking Caribbean Jerk Pork Chops On A Traeger Grill

If using a Traeger smoker grill to cook the pork chops, follow manufacturer instructions to get the fire ignited. Once ignited and smoking, set the temperature control to 450° F. Close the cover, and let the grill preheat for 10-15 minutes.

Once the grill is preheated and at temperature, place the marinated pork chops directly on the grill grate. Cook the Caribbean jerk pork chops for about 30 minutes, or until the internal temperature reaches between 145-160° F.

Continue to baste with sauce while cooking. It is not necessary to turn the chops, because of the indirect heat feature (convection) present on a Traeger grill. Remove the pork chops once done, and let them “rest” for a few minutes to let the juices redistribute inside the meat, before serving.

Cooking The Pork Chops On A Traditional BBQ?

If you will be cooking the Caribbean pork chops on a traditional BBQ, place the chops directly on the grill grate. Continue to baste with sauce while cooking, turning as necessary during the cooking time.

The cooking time might vary slightly due to cooking them over a direct flame, so be sure to check the internal temperature of the pork chops. They are safely “done” when they reach an internal temperature of 145-160° F. Remove the pork chops once done, and let them rest for a few minutes to let the juices redistribute inside the meat, before serving.

We grilled the pork chops on our Traeger grill, along with other items.

Here are the finished Traeger grilled Caribbean jerk pork chops! They are full of flavor, and are enhanced by the wood pellet smoker feature of the grill! We used mesquite wood pellets in our Traeger. NOTE: If cooking these on a traditional “over the flame” BBQ, the chops will be a lot browner and crispy on the outside.

The Caribbean jerk pork chops have come off the grill, and are ready to eat!

I really hope you will give this very simple recipe for Caribbean jerk pork chops a try! We really enjoyed them, and trust you will, too! Have a wonderful day!

Looking For More PORK CHOP Recipes?

You can find all of my recipes (over 700!) in the Recipe Index, located at the top of the page. A few of the pork chop recipes you might want to check out 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 signature

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Caribbean Jerk Pork Chops
Prep Time
3 mins
Cook Time
30 mins
Marinating
30 mins
Total Time
1 hr 3 mins
 
Caribbean Jerk Pork Chops are marinated in a 2 ingredient sauce, then grilled on a traditional BBQ or a smoker grill! Such a SIMPLE, delicious dish!
Category: Main Course
Cuisine: Caribbean
Keyword: Caribbean Jerk Pork Chops
Servings: 2
Calories Per Serving: 362 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 2 large pork chops (bone-in)
  • 1/2 cup KC Masterpiece Caribbean Jerk Marinade
  • 2 Tablespoons pineapple juice
  • Additional marinade for basting meat while grilling , as needed
US Customary - Metric
Instructions
  1. Mix the marinade with pineapple juice in a small container. Place two large bone-in pork chops in a resealable bag or container and pour in the marinade and the pineapple juice blend.

  2. Seal the bag or container and then "smoosh" the bag around to distribute marinade sauce, to fully cover chops with sauce. Once the chops are coated in sauce, place container or bag in refrigerator for 30 minutes, so they can absorb lots of flavor!

If Cooking On A Traeger Or Smoker Grill:

  1. If using a Traeger or smoker grill to cook the pork chops, follow manufacturer instructions to get the fire ignited. Once ignited and smoking, set the temperature control to 450° F. Close the cover, and let the grill preheat for 10-15 minutes. Once the grill is preheated and at temperature, place the marinated pork chops directly on the grill grate. Cook the Caribbean jerk pork chops for about 30 minutes, or until the internal temperature reaches 145-160° F. Continue to baste with sauce while cooking. It is not necessary to turn the chops. Remove the pork chops once done, and let them "rest" for a few minutes to let the juices redistribute inside the meat, before serving. Enjoy!

If Cooking On Traditional BBQ Grill

  1. Once fire (or briquettes are ready) place the chops directly on the grill grate. Continue to baste with sauce while cooking, turning as necessary during the cooking time. The cooking time might vary slightly, due to cooking them over a direct flame, so be sure to check the internal temperature of the pork chops. They are safely "done" when they reach an internal temperature of 145-160° F. Remove the pork chops once done, and let them rest for a few minutes to let the juices redistribute inside the meat, before serving. Enjoy!

Nutrition Facts
Caribbean Jerk Pork Chops
Amount Per Serving (1 chop)
Calories 362 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 5g31%
Cholesterol 116mg39%
Sodium 93mg4%
Potassium 600mg17%
Carbohydrates 1g0%
Sugar 1g1%
Protein 35g70%
Vitamin C 1.5mg2%
Calcium 32mg3%
Iron 1.1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Caribbean Jerk Pork Chops are marinated in a 2 ingredient sauce, then grilled on a traditional BBQ or a smoker grill! Such a SIMPLE, delicious dish!