Category: Main Dishes

Dover Sole Mediterranean Style

Dover Sole Mediterranean Style is a delicious dish with fillets baked on zucchini, and topped with tomatoes, capers, olives and Parmesan.
Dover Sole Mediterranean Style is a delicious dish with fillets baked on zucchini, and topped with tomatoes, capers, olives and Parmesan.

A lot of information has been published lately on social media explaining why a Mediterranean-inspired way of eating (or typical diet) is often a very healthy choice.

While I do not follow a Mediterranean diet, I have found many delicious low-fat recipes from this region in my cookbooks and food magazines, and we like them very much!

This recipe for Dover Sole Mediterranean Style is one we really, truly love. I found the original recipe in one of my cookbooks, made several ingredient changes, and ended up with this recipe we enjoy a lot!

Overall it is a very simple recipe to make, and the fish has GREAT flavor, thanks to zucchini, garlic, tomatoes, onions, kalamata olives, capers, lemon juice, green bell peppers and Parmesan cheese! Here’s how to make it.

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

Pat The Dover Sole Dry

The first thing you will need to do is preheat your oven to 400°F. ( 204.4°C.). After that, pat the Dover sole fillets very dry using paper towels.

For this recipe you will need four boneless, skinless fillets, each weighing between 4-6 ounces each. Once dry, set the fish aside.

Four Dover sole fillets are patted dry using paper towels.

Sauté The Veggies

Heat 2 teaspoons olive oil in a large skillet on Medium-Low heat (can use baking spray as a substitute, if desired). Add sliced zucchini, onion, green pepper, and minced garlic to the skillet once the oil is hot.

Cook the veggies on Medium-Low heat, stirring often, until they become crisp-tender (approx. 3-4 minutes).

Zucchini slices, onions, garlic and green peppers are cooked in olive oil.When the zucchini becomes crisp-tender, they are done cooking.

Prepare The Fish And Veggies For Baking

Transfer the zucchini mixture out of the skillet and place them in a 9″ x 13″ baking dish, spacing them evenly in a single layer.

Lay the fish fillets on top of the zucchini (again in a single layer) in the baking dish. Set the baking dish aside.

The zucchini mixture is placed in baking dish, in a single layer.Dover sole fillets are placed on top of the zucchini slices in pan.

Make A Mediterranean Topping For The Dover Sole

Now it’s time to make the topping for the fish! Place sliced kalamata olives, a can of diced tomatoes, capers, and fresh lemon juice in a small bowl, and stir to combine.

Evenly spoon the sauce on top of each of the Dover sole fillets in the baking dish. Cover the fish as much as possible with the sauce.

A sauce is made with diced tomatoes, olives, capers, sugar and lemon juice.Sauce is divided evenly over the top of each piece of fish in the baking dish.

Bake The Dover Sole Then Add Parmesan Cheese

Cover the pan tightly with aluminum foil and bake at 400°F. ( 204.4°C.) for 22-25 minutes, OR until the fish flakes easily with a fork. Remove the baking dish from the oven.

Discard the foil. Sprinkle the top of each of the fillets with finely grated Parmesan cheese, and put the pan back into the oven (uncovered) for 5 more minutes.

The Dover Sole Mediterranean Style is done cooking when the Parmesan cheese has fully melted. Remove the pan from the oven. 

Grated Parmesan cheese is sprinkled on top of the baked fish.The Parmesan has melted on top of the Dover Sole Mediterranean Style.

Time To Serve Dover Sole Mediterranean Style

Use a large slotted spatula to transfer the fish (and the zucchini mixture underneath each piece) to individual serving plates.

TIP: Quite a bit of liquid will cook out of the zucchini while baking. Using a slotted spatula to remove the fish and zucchini from the pan lets that extra liquid drip back into the pan!

Serve and enjoy the Dover Sole Mediterranean Style! It tastes delicious and we usually serve it alongside steamed rice!

One serving of Dove Sole Mediterranean Style on a plate, with rice on the side.

I hope you will give this delicious seafood recipe a try, and trust you’ll enjoy it as much as we do. It has a lot of flavor, and is fairly low in calories, too!

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

Looking For More DOVER SOLE Recipes?

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

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

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes
Dover Sole Mediterranean Style
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
 

Dover Sole Mediterranean Style is a delicious dish with fillets baked on zucchini, and topped with tomatoes, capers, olives and Parmesan.

Category: Main Dish, Seafood
Cuisine: Mediterranean
Keyword: dover sole, Mediterranean
Servings: 4
Calories Per Serving: 257 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 2 teaspoons extra virgin olive oil
  • 2 medium zucchini cut in ½" thick, round slices
  • 2 Tablespoons green bell pepper (finely chopped)
  • 1 Tablespoon yellow onion (finely chopped)
  • 1 teaspoon minced garlic
  • 20 ounces Dover sole fillets (4 fillets about 5 oz. each)
  • 7 ounces diced tomatoes (canned)
  • 3 ounces sliced kalamata olives *approx. 25 pitted olives, sliced
  • 2 teaspoons capers drained/rinsed
  • ½ teaspoon granulated sugar
  • 1 teaspoon fresh lemon juice
  • ¾ cup freshly grated Parmesan cheese
Instructions
  1. Preheat oven to 400°F. ( 204.4°C.). Pat fish fillets dry using paper towels. Set aside.

  2. Heat olive oil in large skillet on Medium-Low heat. Add zucchini, onion, green pepper and garlic once oil is hot. Cook on Medium-Low heat, stirring often, until the veggies are crisp-tender (approx. 3-4 minutes).

  3. Transfer zucchini mixture out of skillet; lay them evenly in a 9" x 13" baking dish in a single layer. Lay the fish fillets on top of the zucchini (in single layer) in the baking dish. Set dish aside.

  4. Place olives, tomatoes, capers, and lemon juice in a small bowl; stir to combine. Spoon sauce on top of each fish fillet. Cover fish as much as possible with sauce.

  5. Cover dish tightly with aluminum foil. Bake at 400°F. ( 204.4°C.) for 22-25 minutes, OR until fish flakes easily with a fork. Remove from oven. Discard foil. Sprinkle each fillet with Parmesan cheese. Put pan back in oven (uncovered) for 5 more minutes, or until Parmesan has melted. Remove pan from the oven. 

  6. Use a large slotted spatula to transfer fillets (and zucchini mixture underneath) to plates. TIP: Liquid will cook out of the zucchini while baking. Using a slotted spatula to remove fish and zucchini from the pan lets extra liquid drip back into the pan! Serve hot, and enjoy.

Nutrition Facts
Dover Sole Mediterranean Style
Amount Per Serving (1 fillet with sauce)
Calories 257 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 4g25%
Trans Fat 0.01g
Polyunsaturated Fat 1g
Monounsaturated Fat 6g
Cholesterol 80mg27%
Sodium 802mg35%
Potassium 636mg18%
Carbohydrates 9g3%
Fiber 2g8%
Sugar 5g6%
Protein 25g50%
Vitamin A 565IU11%
Vitamin C 27mg33%
Calcium 240mg24%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Dover Sole Mediterranean Style is a delicious dish with fillets baked on zucchini, and topped with tomatoes, capers, olives and Parmesan.

 

Simple Savory Pork Chops

Simple Savory Pork Chops are an easy one skillet dish! Bone-in pork chops are pan-seared, then simmered until tender in a simple, tasty sauce.
Simple Savory Pork Chops are an easy one skillet dish! Bone-in pork chops are pan-seared, then simmered until tender in a simple, tasty sauce.

Today I want to share a recipe for simple savory pork chops. They are a CINCH to make, and they taste fantastic, thanks in part to the flavor-packed sauce they are cooked in!

I discovered the original recipe in one of my old food magazines, and tweaked it slightly to suit our taste. This is a great recipe for whipping up a delicious meal with minimal effort or time involved.

The pork chops (bone-in) are pan-seared to get nicely browned, then they simmer in a covered skillet in an amazing sauce. By the way, did I mention that all that is involved in making the sauce is to stir the ingredients together? YEP. It’s EASY!

The pork chops come out really tender, and are served with some of that yummy sauce spooned over the top. They’re delicious, and here’s how to make this dish.

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

Make The Savory Sauce

Combine water, chopped onion, orange marmalade, mustard powder, soy sauce, ketchup and Dijon mustard in a medium bowl.

Use a fork or spoon to stir these ingredients together until they have been fully combined. This is the sauce for the pork chops!

See how easy that was? I told ya! Set the sauce aside while you prepare the pork chops for cooking.

Ingredients for the savory sauce are placed in a small bowl.A savory sauce is made by combining ingredients in a bowl.

Dredge The Pork Chops

Now you are going to make a seasoned flour mixture that you will use to coat the pork chops. It is really easy to do this, too!

Measure all purpose flour, mustard powder, seasoning salt and black pepper onto a dinner sized plate. Use a fork to combine these ingredients, then spread them out on the plate.

Flour and several spices are combined to make a coating for the pork chops.

Pat the pork chops dry with paper towels. Now you will “dredge” or pull the pork chops (one at a time) through the seasoned flour mixture to coat each chop.

Coat the pork chop on all sides, then place it on a baking sheet and repeat this process with the other pork chops.

Each pork chop is dredged in the flour mixture to coat all sides.Four pork chops, coated with flour and spices, ready to be pan-seared.

Pan-Sear The Chops

Heat vegetable oil on Medium heat in a large skillet (big enough to lay all 4 pork chops down in a single layer).

When the oil is really hot (but not smoking), carefully lay the pork chops in the hot oil in a single layer. Do not move them for about 4 minutes.

The hot oil will pan-sear or brown the bottom of the pork chops. After 4 minutes, carefully turn the pork chops to the other side, and continue cooking for another 4 minutes.

Both sides of the pork chops should be nicely browned. They will finish cooking all the way through during the next step.

The seasoned pork chops cook in hot oil in a large skillet.After browning one side, pork chops are turned over to brown the other side.

Add Sauce And Cook The Pork Chops

Pour all of the sauce over the top of the pork chops. Cover the skillet. If there are any steam vents in the skillet lid, plug them with foil (as shown in the 2nd photo below).

Reduce the heat to Low, and simmer the pork chops for 23-25 minutes OR until they are tender. Do not remove the lid on the skillet while they cook.

NOTE: If you are using really THICK pork chops, it may take a few more minutes of cooking to produce a tender pork chop because of the thickness!

There’s no need to stir the pork chops while they simmer… just keep that lid on the skillet! 

Sauce is poured over the browned pork chops in the skillet.Skillet is covered, then pork chops simmer for about 25 minutes until tender.

Serve The Simple Savory Pork Chops

When the simple savory pork chops have finished cooking, they are ready to be served and enjoyed! Transfer the pork chops to individual plates.

Spoon the remaining sauce in the skillet over the top of each pork chop, then serve immediately. We enjoy the pork chops served with our homegrown green beans and au gratin potatoes on the side. YUM!

The pork chops turn out very tender, and we can usually cut them with a butter knife. They’re a convenient (and delicious) main dish because they are so easy to prepare!

Simple savory pork chops served on a plate with green beans and potatoes.Green beans, au gratin potatoes on plate with simple savory pork chops.

I really hope you enjoy these simple savory pork chops! We love the faint taste of orange that the sauce provides, and how easy it is to make such a delicious dish.

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

Looking For More PORK CHOP Recipes?

You can find ALL of my recipes in the Recipe Index, located at the top of the page. I have a wonderful variety of pork chop recipes for you to choose from, including:

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Original recipe source: “Taste of Home Magazine”, April/May 2001 edition, page 41, published by Reiman Publications

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes
Simple Savory Pork Chops
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
 

Simple Savory Pork Chops are an easy one skillet dish! Bone-in pork chops are pan-seared, then simmered until tender in a simple, tasty sauce.

Category: Main Dish
Cuisine: All Cuisines
Keyword: savory pork chops
Servings: 4
Calories Per Serving: 428 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For Pork Chops:
  • 4 pork chops, bone-in about ¾" thick
  • 3 Tablespoons all purpose flour
  • 1 Tablespoon ground mustard (powder)
  • 1 teaspoon seasoning salt
  • ¼ teaspoon black pepper
  • 2 Tablespoons vegetable oil
For Sauce:
  • 1 cup water
  • ½ cup chopped yellow onion
  • 2 Tablespoons orange marmalade
  • 2 Tablespoons ketchup
  • 1 Tablespoon soy sauce low sodium, if possible
  • 1 Tablespoon Dijon mustard
  • 2 teaspoons ground mustard (powder)
Instructions
  1. Combine water, onion, orange marmalade, mustard powder, soy sauce, ketchup and Dijon mustard in a medium bowl. Stir until combined. Set aside.

  2. Measure flour, mustard powder, seasoning salt and pepper onto a dinner plate. Use a fork to combine ingredients; spread them out on the plate.

  3. Pat pork chops dry with paper towels. Dredge or pull pork chops (one at a time) through flour mixture to coat each chop on all sides. Place it on baking sheet; repeat with remaining pork chops.

  4. Heat oil on Medium in a large skillet. When oil is really hot (but not smoking), lay pork chops in skillet in a single layer. Oil should sizzle when you add the chops. Do not move them. Cook for 4 minutes. Carefully turn the pork chops to the other side; continue cooking another 4 minutes. Both sides should be nicely browned.

  5. Pour sauce over pork chops. Cover the skillet. Reduce heat to Low; simmer for 23-25 minutes OR until chops are tender. Do not remove the lid while they cook. Note: If using really THICK pork chops, it may take a few more minutes cooking to produce a tender pork chop!

  6. To serve, transfer pork chops to individual plates. Spoon sauce over the top of each pork chop; serve immediately. Enjoy!

Nutrition Facts
Simple Savory Pork Chops
Amount Per Serving (1 chop + sauce)
Calories 428 Calories from Fat 207
% Daily Value*
Fat 23g35%
Saturated Fat 6g38%
Trans Fat 0.2g
Polyunsaturated Fat 6g
Monounsaturated Fat 8g
Cholesterol 117mg39%
Sodium 938mg41%
Potassium 683mg20%
Carbohydrates 16g5%
Fiber 1g4%
Sugar 9g10%
Protein 37g74%
Vitamin A 59IU1%
Vitamin C 2mg2%
Calcium 56mg6%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Simple Savory Pork Chops are an easy one skillet dish! Bone-in pork chops are pan-seared, then simmered until tender in a simple, tasty sauce.

Szechuan Shrimp Stir-Fry

Szechuan Shrimp Stir-Fry is a delicious meal for four, featuring shrimp, a variety of fresh vegetables, cooked in an Asian-inspired sauce.
Szechuan Shrimp Stir-Fry is a delicious meal for four, featuring shrimp, a variety of fresh vegetables, cooked in an Asian-inspired sauce.

If you’re looking for an absolutely delicious Asian main dish, may I suggest this one for Szechuan Shrimp Stir-Fry? I use a sauce from another of my recipes, then added my own touch using lots of fresh veggies to make a delicious stir-fry.

Yes, the ingredient list is fairly long, but please don’t let that stop you from making this dish. Most of the ingredients are the variety of fresh veggies used and the ingredients for the sauce which gives everything its great flavor!

The recipe itself is very straightforward to make: You stir the sauce ingredients together (super-easy), cook veggies, cook shrimp, combine all, heat and serve.

Your prep work (chopping veggies, mostly) will result in an amazing Asian-inspired dinner I truly believe you’re gonna LOVE! Here’s how to make this yummy meal.

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

Make The Szechuan Sauce

The homemade Szechuan sauce is the powerhouse flavor for this entire dish, and it is incredibly simple to make.

Stir dry sherry (or cooking sherry), soy sauce, sugar, salt, ketchup, sweet chili sauce, and red pepper flakes together in a bowl until the sugar dissolves. Set the bowl aside. That’s it… I told you it was EASY!

A Szechuan sauce is made by combining several ingredients in a bowl.

Cook The Vegetables

Heat olive oil on Medium-High heat in a large skillet or wok. Once the oil is really hot (but not smoking) add the vegetables.

For this recipe I use broccoli, celery, cauliflower, carrot, and red and yellow bell peppers. All of them are prepared ahead of time by separating into small florets, slicing and/or or chopping, which can be done ahead of time!

Stir-fry the veggies for 4-5 minutes, stirring often until they become crisp-tender. Once done, transfer them out of the pan and into a bowl. Set aside.

Don’t rinse off the pan (or wok). This is the same pan you will finish the entire stir-fry in, so keep it handy on the stove top.

A variety of chopped vegetables are stir-fried in hot oil in a pan.Stir-fried vegetables are cooked until slightly tender in pan.

About The Shrimp

I use frozen, tail-off, peeled and deveined pre-cooked large shrimp for this recipe, and thaw them. This is a very convenient way to save time and effort in preparing the shrimp!

Once the shrimp have thawed, drain off any accumulated liquid, then pat them dry with paper towels before proceeding with the recipe.

Frozen pre-cooked shrimp are thawed, then patted dry before cooking.

On Your Mark, Get Set… And Go!

Get all the ingredients ready to go before beginning to make the whole stir-fry. Once you’re at this point, the cooking will go very quickly, so it’s important to have everything ready to go!

All ingredient components are ready to make the Szechuan shrimp stir-fry.

Time To Make The Stir-Fry

Heat olive oil on Medium-High in the large skillet (or wok). Add the shrimp, green onions, and minced ginger and cook, stirring often for 2-3 minutes.

Add minced garlic to the shrimp, and continue to cook for another minute, stirring often so the garlic doesn’t burn and become bitter.

Now add the previously cooked veggies back into the skillet, and stir to combine these ingredients. Cook until heated through (1-2 minutes).

Shrimp are stir-fried with green onions, fresh ginger, and garlic.The cooked vegetables are added back into the stir-fried shrimp.

Pour the Szechuan sauce into the skillet, and stir, to fully coat all the shrimp and vegetables with sauce. Continue to cook for about 1-2 minutes, or until everything is fully heated through.

Once heated through, the Szechuan Shrimp Stir-Fry is ready to serve and be enjoyed!

Szechuan sauce is added to the vegetables and shrimp in pan.Once heated through, the Szechuan Shrimp Stir-Fry is ready to serve.

Serve The Szechuan Shrimp Stir-Fry

Serve the stir-fry over hot steamed rice OR cooked noodles, whichever you prefer. There is enough stir-fry for four servings, so divide it evenly between four bowls or plates.

OPTIONAL GARNISH: If desired, garnish each portion with white sesame seeds and/or additional sliced green onions before serving.

We enjoy Szechuan shrimp stir-fry served over steamed white rice. The well-seasoned stir-fry pairs well with bland white rice, which also soaks up some of the sauce!

A white bowl with white rice, topped with the Szechuan Shrimp Stir-Fry.

I really hope you enjoy this recipe… we sure do! It will keep for 1-2 days in the refrigerator after cooking, and can easily be reheated in a microwave.

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

Looking For More SHRIMP Recipes?

You can find ALL of my recipes in the Recipe Index, located at the top of the page. I have a nice variety of recipes featuring shrimp, including:

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1st and 15th) with lots of recipes, tips, etc..
Would you like to join our growing list of subscribers?

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

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Facebook page: The Grateful Girl Cooks!
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Author's signature

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes
Szechuan Shrimp Stir-Fry
Prep Time
15 mins
Cook Time
10 mins
Total Time
25 mins
 

Szechuan Shrimp Stir-Fry is a delicious meal for four, featuring shrimp, a variety of fresh vegetables, cooked in an Asian-inspired sauce.

Category: Main Dish, Seafood
Cuisine: Asian
Keyword: Szechuan shrimp stir-fry
Servings: 4
Calories Per Serving: 237 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For Szechuan Sauce:
  • 2 Tablespoons dry sherry or sherry cooking wine
  • 2 Tablespoons soy sauce
  • Tablespoons ketchup
  • 2 Tablespoons sweet chili sauce (i.e. Mae Ploy)
  • 2 teaspoons granulated sugar
  • 1 teaspoon red chili pepper flakes
  • ½ teaspoon salt
For Vegetables:
  • 1 Tablespoon olive oil
  • ¾ cup broccoli florets
  • ½ cup cauliflower florets
  • ½ cup sliced celery
  • 1 medium carrot peeled, thinly sliced
  • ½ red bell pepper chopped
  • ½ yellow bell pepper chopped
For Shrimp:
  • 1 pound large cooked shrimp peeled, deveined, tail off
  • 1 Tablespoon olive oil
  • ¼ cup sliced green onion (stem and bulb, thinly sliced)
  • 2 Tablespoons fresh minced ginger
  • 2 teaspoons minced garlic
For Optional Garnish: sesame seeds/ additional green onion slices
    Instructions
    1. Stir sherry, soy sauce, sugar, salt, ketchup, sweet chili sauce, and red pepper flakes together in a bowl until sugar dissolves. Set aside.

    2. Heat oil on Medium-High heat in large skillet or wok. Once hot (but not smoking) add vegetables. Stir-fry 4-5 minutes, stirring often until they're crisp-tender. Transfer veggies out of skillet into a bowl. Set aside. Don't rinse pan (or wok).

    3. Pat thawed, drained shrimp dry with paper towels.

    4. Heat oil on Medium-High in large skillet (or wok). Add shrimp, green onions, and minced ginger; cook, stirring often, for 2-3 minutes. Stir in minced garlic; continue to cook for 1 minute, stirring often so garlic doesn't burn. Add cooked veggies, stirring until combined. Cook until ingredients are heated through (1-2 minutes).

    5. Pour sauce into skillet and stir, to coat shrimp/vegetables with sauce. Continue to cook 1-2 minutes, or until everything is heated through. Remove from heat.

    6. Serve over hot rice OR cooked noodles. OPTIONAL: If desired, garnish each serving with sesame seeds and/or additional sliced green onions. Enjoy!

    Recipe Notes

    NOTE: Caloric calculation does not include rice or noodles, as the type or quantity you use may vary.

    Nutrition Facts
    Szechuan Shrimp Stir-Fry
    Amount Per Serving (1 (1/4 of total))
    Calories 237 Calories from Fat 72
    % Daily Value*
    Fat 8g12%
    Saturated Fat 1g6%
    Trans Fat 0.01g
    Polyunsaturated Fat 1g
    Monounsaturated Fat 5g
    Cholesterol 183mg61%
    Sodium 925mg40%
    Potassium 643mg18%
    Carbohydrates 17g6%
    Fiber 2g8%
    Sugar 10g11%
    Protein 25g50%
    Vitamin A 3465IU69%
    Vitamin C 71mg86%
    Calcium 110mg11%
    Iron 1mg6%
    * Percent Daily Values are based on a 2000 calorie diet.

    Here’s one more to pin on your Pinterest boards!Szechuan Shrimp Stir-Fry is a delicious meal for four, featuring shrimp, a variety of fresh vegetables, cooked in an Asian-inspired sauce.

    Chicken Green Chile Enchiladas

    Delicious Chicken Green Chile Enchiladas are filled with shredded chicken, 3 cheeses, green chiles, and are covered in green sauce (makes 8)!
    Delicious Chicken Green Chile Enchiladas are filled with shredded chicken, 3 cheeses, green chiles, and are covered in green sauce (makes 8)!

    Do you enjoy enchiladas? We LOVE them, and I make several kinds (cheese, pork, beef and chicken). This recipe is one I came up with many years ago, and continue to make for my husband and I.

    The recipe is simple enough. Combine the filling ingredients, fill eight medium sized flour tortillas, place in pan, and cover with green enchilada sauce and more cheese. After baking them, the finished enchiladas taste wonderful!

    I try to cook the chicken ahead of time, then the preparation of these yummy, cheesy chicken enchiladas goes really quickly. Here’s how to make chicken green chile enchiladas. I think you’re going to enjoy them!

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

    Shred Cooked Chicken

    This recipe for enchiladas requires 2 cups of shredded chicken. I simply boil boneless chicken breasts in water until fully cooked, and try to cook them ahead of time.

    Once cooked, drain and then shred the chicken using two forks OR put them in a Kitchen Aid mixer, and let the machine do the work!

    Have you ever tried shredding chicken with a Kitchen Aid mixer before? It’s so easy. Put the cooked chicken in the bowl, and turn it on from low progressing to medium speed and in a very short time, the chicken will be shredded!

    Cooked boneless, skinless chicken breasts are placed in a stand mixer to shred.The stand mixer completely shreds the cooked chicken breast quickly.

    Prepare The Enchilada Filling

    Place the shredded chicken, softened cream cheese, diced green chiles, jack cheese, and cheddar cheese in a medium sized mixing bowl.

    Add cumin, onion powder and garlic powder. Use a fork to mix these ingredients until fully combined. Take a tiny bite, then season with salt and pepper, to suit your taste.

    Chicken, cream cheese, green chiles, jack and cheddar cheeses in a bowl.Seasonings are added to the chicken enchilada filling in a bowl.

    Fill the Enchiladas

    Before filling the enchiladas, spoon enough of the green enchilada sauce into a rimmed baking pan to barely cover the bottom (approx. 3-4 Tablespoons). If using smaller baking dishes, you may have to use two pans for the enchiladas (see my 2nd photo below).

    Fill eight medium sized flour tortillas with the chicken mixture by evenly dividing it between the tortillas. NOTE: This “typically” is about 3-4 Tablespoons of chicken filling per enchilada.

    Spoon the chicken mixture in a strip down the middle of each tortilla. Roll the tortilla around the filling, and then place the filled tortillas, seam side down into the prepared baking pan.

    Filled enchiladas are placed in a baking dish for cooking.

    Evenly divide the remaining green enchilada sauce over the top of each of the enchiladas, spreading it, to cover.

    Green enchilada sauce is spooned over the chicken green chile enchiladas.

    Bake The Chicken Green Chile Enchiladas

    Sprinkle the chicken green chile enchiladas with the reserved jack and cheddar cheeses. Now it’s time to cook them.

    Bake the enchiladas at 375°F (covered) for 20-22 minutes, removing the foil halfway through the baking time. When done, the cheese on top will be melted, and the sauce should be bubbly around the edges of the pan.

    Grated jack and cheddar cheeses are sprinkled on top of the enchiladas.

    Serve The Chicken Green Chile Enchiladas

    Transfer the baking pan(s) from the oven to a wire rack, and let the enchiladas cool for a couple minutes before removing them from the pan.

    Use a spatulas (or two, if needed) to transfer the chicken green chile enchiladas onto individual plates. If desired, garnish the enchiladas with sour cream, guacamole, and/or cilantro.

    The garnishes are your choice, of course. Honestly, these enchiladas are good just the way they are, so many times we don’t add a thing to them! Serve them while they are hot… and enjoy!

    Two hot, baked chicken green chile enchiladas are served on a white plate.An enchilada is cut open, revealing the chicken filling inside.

    I hope you have the chance to make these enchiladas, and trust you will enjoy them as much as we do. They’re really tasty!

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

    Looking For More Mexican/Southwestern Recipes?

    You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have some delicious Mexican and Southwestern-style recipes to check out, including:

    Want More Recipes? Get My FREE Newsletter!

    I publish a newsletter 2 times per month (1st and 15th) with lots of recipes, tips, etc..
    Would you like to join our growing list of subscribers?

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

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    ↓↓ PRINTABLE RECIPE BELOW ↓↓

    0 from 0 votes
    Chicken Green Chile Enchiladas
    Prep Time
    15 mins
    Cook Time
    20 mins
    Total Time
    35 mins
     

    Delicious Chicken Green Chile Enchiladas are filled with shredded chicken, 3 cheeses, green chiles, and are covered in green sauce (makes 8)!

    Category: Main Dish
    Cuisine: Mexican, Southwestern
    Keyword: chicken green chile enchiladas
    Servings: 8 enchiladas
    Calories Per Serving: 320 kcal
    Author: JB @ The Grateful Girl Cooks!
    Ingredients
    • 2 cups cooked, shredded chicken breast
    • 8 ounces light cream cheese softened
    • 4.5 ounces chopped green chiles (canned)
    • 1 cup grated cheddar cheese **DIVIDED USE
    • 1 cup grated jack cheese **DIVIDED USE
    • ¼ teaspoon garlic powder
    • ¼ teaspoon onion powder
    • ¼ teaspoon ground cumin
    • salt and pepper, to taste
    • 8 medium flour tortillas
    • 10 ounces green enchilada sauce (canned)
    Instructions
    1. Preheat oven to 375℉. Spoon enough enchilada sauce into a 9"x13" baking pan to barely cover the bottom (approx. 3-4 Tablespoons). Set aside.

    2. Place shredded chicken, cream cheese, green chiles, ¾ cup of jack cheese, and ¾ cup of cheddar cheese in a medium sized mixing bowl. Add cumin, onion powder and garlic powder. Use a fork to mix until combined. Take bite; season with salt and pepper, as desired.

    3. Fill tortillas with chicken mixture, evenly dividing it between 8 tortillas. NOTE: This "typically" is about 3-4 Tablespoons filling per enchilada. Spoon chicken mixture in a strip down the middle of each tortilla. Roll the tortilla around the filling; place seam side down in prepared baking pan.

    4. Evenly divide remaining enchilada sauce over the top of the enchiladas, spreading to cover. Sprinkle with remaining ¼ cup jack cheese and ¼ cup cheddar cheese. Cover pan with aluminum foil.

    5. Bake enchiladas at 375°F (covered) for 20-22 minutes, removing the foil halfway through baking time. When done, cheese should be melted, enchiladas are heated through, and sauce is bubbly around edges of the pan.

    6. Transfer pan to a wire rack; let enchiladas cool 1-2 minutes before removing them from the pan. Use a spatula (or two) to transfer enchiladas onto plates. If desired, garnish with sour cream, guacamole, and/or cilantro. Serve and enjoy!

    Nutrition Facts
    Chicken Green Chile Enchiladas
    Amount Per Serving (1 enchilada)
    Calories 320 Calories from Fat 153
    % Daily Value*
    Fat 17g26%
    Saturated Fat 9g56%
    Trans Fat 0.01g
    Polyunsaturated Fat 1g
    Monounsaturated Fat 4g
    Cholesterol 66mg22%
    Sodium 1011mg44%
    Potassium 289mg8%
    Carbohydrates 21g7%
    Fiber 2g8%
    Sugar 5g6%
    Protein 20g40%
    Vitamin A 675IU14%
    Vitamin C 7mg8%
    Calcium 300mg30%
    Iron 2mg11%
    * Percent Daily Values are based on a 2000 calorie diet.

    Here’s one more to pin on your Pinterest boards!Delicious Chicken Green Chile Enchiladas are filled with shredded chicken, 3 cheeses, green chiles, and are covered in green sauce (makes 8)!

    Ham And Parmesan Gnocchi

    Ham and Parmesan Gnocchi with spinach is a simple, filling main dish. It’s easy to make (with pre-made gnocchi) and is absolutely delicious!
    Ham and Parmesan Gnocchi with spinach is a simple, filling main dish. It's easy to make (with pre-made gnocchi) and is absolutely delicious!

    Looking for a quick meal to serve after a busy day? I hope you’ll try this recipe for Ham and Parmesan Gnocchi. The recipe (for 4) comes together in hardly no time at all, and is filling and delicious.

    Thanks to the convenience of store-bought potato gnocchi, this recipe is a cinch to make, with minimal effort. Basically you will boil the gnocchi, then add it to a cooked ham, onion, garlic, butter, spinach, Parmesan and cream mixture.

    Can you multi-task? If you boil the gnocchi while you are preparing the rest of the dish, this dish will only take about 15 minutes from start to finish!

    It’s a simple, tasty recipe I believe you’ll enjoy! Here’s how to make Ham and Parmesan Gnocchi.

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

    Cook The Butter, Ham and Onions

    Melt 5 Tablespoons butter on Medium heat in a large skillet. Once the butter has melted, add cubed ham and diced onion.

    Cook this until the onions become translucent in color and tender, stirring often. This usually will take about 3-4 minutes.

    Cooked ham pieces are cooked in melted butter in a large skillet.Chopped onions are cooked with small ham pieces in melted butter.

    Cook The Gnocchi

    TIP: Packaged gnocchi only takes a few minutes to cook. If you boil the water for the gnocchi in a separate pan while melting the butter in step #1, you can save time by multi-tasking!

    While the onions and ham are cooking, cook the gnocchi in boiling water, according to the package directions. Gnocchi is done cooking when they float to the top of the boiling water.

    Potato gnocchi are cooked in boiling water until done.

    Time To Add The Baby Spinach

    Once you begin cooking the gnocchi, go back to the skillet with the ham and onion. Add fresh baby spinach leaves to the skillet, and stir to combine the ingredients.

    As the spinach leaves begin wilting from the heat, add a heaping teaspoon of minced garlic and stir to combine. Be careful to not let the garlic burn or it will become bitter.

    Baby spinach leaves are added to the skillet with ham, butte and onions.The spinach begins to wilt in the heat of the skillet.

    Time To Add The Cooked Gnocchi

    When the spinach is fully wilted (1-2 minutes), add the cooked and drained gnocchi to the skillet, and stir again, until combined.

    Once spinach is wilted, this dish is ready for some sauce.

    Stir 3 Tablespoons of heavy whipping cream and 3 Tablespoons of grated Parmesan cheese into the gnocchi. Stir well, until the sauce is covering the other ingredients.

    Season with a little black pepper. You can taste the gnocchi and then add salt, if desired. I find the Parmesan cheese and ham add enough saltiness, but it’s your choice.

    Whipping cream, Parmesan cheese and black pepper are added to gnocchi.

    Serve The Ham And Parmesan Gnocchi

    Continue cooking only until everything is heated through, and then transfer the hot Ham and Parmesan Gnocchi to a serving bowl.

    Garnish the gnocchi with additional Parmesan cheese, if desired. Serve immediately while hot, and enjoy this delicious main dish. It tastes wonderful! 

    The ham and Parmesan gnocchi is served hot, in a white bowl.A close up of the Ham and Parmesan Gnocchi with spinach, on a white plate.

    I hope you have the chance to try this delicious meal, and trust you (and those you love) will enjoy it as much as we do.

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

    Looking For More GNOCCHI Recipes?

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

    Want More Recipes? Get My FREE Newsletter!

    I publish a newsletter 2 times per month (1st and 15th) with lots of recipes, tips, etc..
    Would you like to join our growing list of subscribers?

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

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    Author's signature

    ↓↓ PRINTABLE RECIPE BELOW ↓↓

    0 from 0 votes
    Ham And Parmesan Gnocchi
    Prep Time
    5 mins
    Cook Time
    10 mins
    Total Time
    15 mins
     

    Ham and Parmesan Gnocchi with spinach is a simple, filling main dish. It's easy to make (with pre-made gnocchi) and is absolutely delicious!

    Category: Main Dish
    Cuisine: All Cuisines
    Keyword: ham and Parmesan gnocchi
    Servings: 4
    Calories Per Serving: 451 kcal
    Author: JB @ The Grateful Girl Cooks!
    Ingredients
    • 5 Tablespoons butter
    • 2 Tablespoons chopped yellow onion
    • cups cooked ham (cut in cubes)
    • cups fresh baby spinach
    • teaspoons minced garlic
    • 4 Tablespoons heavy whipping cream
    • 4 Tablespoons grated Parmesan cheese
    • ½ teaspoon ground black pepper
    • salt and additional Parmesan for garnish (if desired)
    • 16 ounces potato gnocchi (some pkgs. may be 17.5 ounces)
    Instructions
    1. TIP: Packaged gnocchi only takes a few minutes to cook. If you boil the water for the gnocchi in a separate pan while melting the butter in step #1, you can save time by multi-tasking!

    2. Melt butter on Medium heat in a large skillet. Add ham and onion. Cook until onions are translucent and tender, stirring often (3-4 minutes).

    3. While cooking ham/onions, cook gnocchi in a saucepan of boiling water, according to pkg. directions. Drain well, when done.

    4. Add baby spinach to skillet; stir to combine. As spinach wilts, add garlic; stir to combine. Don't let garlic burn or it becomes bitter. When spinach is fully wilted (1-2 minutes), add the cooked, drained gnocchi; stir to combine.

    5. Stir whipping cream and Parmesan cheese into the gnocchi, until sauce covers all ingredients. Season with pepper. Taste and add salt, if desired. Cook only until heated through.

    6. Transfer gnocchi to a serving bowl. Garnish with additional Parmesan, if desired. Serve immediately. Enjoy!

    Nutrition Facts
    Ham And Parmesan Gnocchi
    Amount Per Serving (1 (1/4 of total))
    Calories 451 Calories from Fat 225
    % Daily Value*
    Fat 25g38%
    Saturated Fat 14g88%
    Trans Fat 1g
    Polyunsaturated Fat 1g
    Monounsaturated Fat 7g
    Cholesterol 90mg30%
    Sodium 1087mg47%
    Potassium 224mg6%
    Carbohydrates 43g14%
    Fiber 3g13%
    Sugar 1g1%
    Protein 15g30%
    Vitamin A 1758IU35%
    Vitamin C 14mg17%
    Calcium 99mg10%
    Iron 5mg28%
    * Percent Daily Values are based on a 2000 calorie diet.

    Here’s one more to pin on your Pinterest boards!Ham and Parmesan Gnocchi with spinach is a simple, filling main dish. It's easy to make (with pre-made gnocchi) and is absolutely delicious!

    Baked Chicken Thighs and Legs

    Baked Chicken Thighs And Legs is a SIMPLE recipe for juicy baked chicken! Covered in a dry seasoning mix, they have great flavor, too!
    Baked Chicken Thighs And Legs is a SIMPLE recipe for juicy baked chicken! Covered in a dry seasoning mix, they have great flavor, too!

    If you happen to be looking for a simple, delicious chicken recipe, I hope you will check this one out! Baked Chicken Thighs And Legs are really easy to prepare with very minimal prep time or effort, and the results are wonderfully delicious!

    You can use chicken thighs (bone-in is preferred) OR any combination of chicken thighs AND legs, which is how I prefer to make this dish.

    The end result (after baking) is juicy chicken that has a great combination of spices and brown sugar, bringing great flavor to a simple dish. Here’s how to make baked chicken thighs and legs.

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

    Make The Spice Rub For The Chicken

    Before making the spice rub, preheat your oven to 400°F. Line a 13″ x 9″ baking pan with parchment paper (or aluminum foil).

     Place Italian seasoning, brown sugar, garlic powder, paprika, onion powder, salt and pepper in a small bowl. Stir or whisk the dry spices together until they are fully mixed.

    This mixture is the dry spice rub you will use to season the chicken the chicken thighs and legs. Once fully combined, set the bowl aside for a moment while you prepare the chicken.

    Spices are placed in a bowl and they'll be used to season the chicken.Six spices are combined with brown sugar to make a spice rub for chicken.

    A Note About The Chicken 

    NOTE: This recipe calls for 8 total pieces of chicken (only 7 shown in photo below). You can use any combination you wish, including 8 thighs (or 5 thighs and 3 legs, etc.), which is what I typically use.

    The recipe will yield about 6 servings. I only eat one chicken thigh when I cook this dish, but my husband likes to eat two pieces… a thigh AND a leg.

    If you need more chicken for a larger family (or more adults), simply adjust the amount of chicken and seasoning mix accordingly. It is easy to do, so make it your own!

    The chicken used in the recipe is bone-in and skin-on. That being said, if you only have boneless, skinless chicken thighs, your cooking time will be about 10 minutes less to cook the chicken through to a safe internal temperature.

    Prepare The Chicken For Baking

    First, pat the chicken pieces dry, using paper towels to absorb the moisture. Once dried, place the chicken in the prepared baking dish, in a single layer.

    Rub or brush the chicken pieces with olive oil (on BOTH sides). Next, sprinkle each side with the spice mix, making sure to rub the spices into the chicken.

    Once the chicken pieces are oiled and seasoned on BOTH sides, re-position them in the prepared baking dish, with the skin side UP.

    Chicken thighs and legs are patted dry using paper towels.Seasoning mix is applied to both sides of the chicken pieces.

    Time To Bake The Chicken

    Place the chicken thighs and legs into a preheated oven. Bake at 400°F. for approximately 30-40 minutes. The baking time may vary slightly in that range, because of the different size chicken thighs that you may use.

    When done the internal temperature of the chicken should register 165°F. You can check the temp. by inserting a digital meat thermometer into a thick piece of the chicken thigh.

    Baked chicken thighs and legs are cooked for 30-40 minutes in oven.

    Transfer the cooked chicken thighs and legs out of the baking dish and onto a large platter, and serve immediately.

    A white platter with baked chicken thighs and legs on it.A close up of the baked chicken on a white plate, ready for serving.

    Serve The Baked Chicken Thighs And Legs

    This is such a nice comfort food type meal for us. My husband loves mashed potatoes and petite peas served with this chicken, when we have it for dinner.

    Whether you like eating 1 thigh and 1 leg, 2 legs, 1 thigh, or 2 thighs on your plate (so many combos!), I am confident you will enjoy this simply prepared, yet tasty chicken!

    Two baked chicken legs on a plate with mashed potatoes and peas.Mashed potatoes and peas are served on plate with two baked chicken thighs.

    I hope you have the chance to make this yummy dish. Thank you for stopping by, and I invite you to come back soon for more family-friendly recipes. Have a GREAT day!

    Looking for More CHICKEN Recipes?

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

    Want More Recipes? Get My FREE Newsletter!

    I publish a newsletter 2 times per month (1st and 15th) with lots of recipes, tips, etc..
    Would you like to join our growing list of subscribers?

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

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    Author's signature

    Original recipe source (and with thanks to) Kristine, at: https://kristineskitchenblog.com/baked-chicken-thighs/

    ↓↓ PRINTABLE RECIPE BELOW ↓↓

    0 from 0 votes
    Baked Chicken Thighs and Legs
    Prep Time
    10 mins
    Cook Time
    35 mins
    Total Time
    45 mins
     

    Baked Chicken Thighs And Legs is a SIMPLE recipe for juicy baked chicken! Covered in a dry seasoning mix, they have great flavor, too!

    Category: Main Dish
    Cuisine: All Cuisines
    Keyword: baked chicken thighs and legs
    Servings: 6
    Calories Per Serving: 453 kcal
    Author: JB @ The Grateful Girl Cooks!
    Ingredients
    For Chicken: You will need approx. 3 pounds bone-in chicken legs and thighs in total (this is the combo I use)
    • 6 bone-in chicken thighs
    • 2 chicken legs
    • Tablespoons extra virgin olive oil
    To Make Seasoning Mix:
    • 1 Tablespoon Italian seasoning
    • 2 teaspoons garlic powder
    • 2 teaspoons paprika
    • 2 teaspoons brown sugar
    • 1 teaspoon onion powder
    • ½ teaspoon salt (table salt) (or use 1 t. coarse Kosher salt)
    • ½ teaspoon black pepper
    Instructions
    1. Preheat your oven to 400°F. Line a 13" x 9" baking pan with parchment paper (or aluminum foil).

    2. Place Italian seasoning, garlic powder, paprika, brown sugar, onion powder, salt and pepper in a small bowl. Stir or whisk spices together until fully combined.

    3. Pat chicken pieces dry, using paper towels to absorb moisture. Once dried, place chicken in prepared baking dish in a single layer. Rub or brush chicken pieces with olive oil (on BOTH sides). Next, sprinkle each side with spice mix, making sure to rub the spices into the chicken. Once chicken is oiled/seasoned on BOTH sides, re-position pieces in baking dish, skin side UP.

    4. Bake chicken at 400°F. for 30-40 minutes. Do not turn the chicken during this time. Your total baking time may vary slightly, based on the size of chicken pieces used. When done, internal temp. of chicken should register 165°F. Check temp. by inserting a digital meat thermometer into a thick piece of a chicken thigh.

    5. Transfer cooked chicken out of the baking dish and onto a large platter; serve immediately. Enjoy!

    Nutrition Facts
    Baked Chicken Thighs and Legs
    Amount Per Serving (1 thigh)
    Calories 453 Calories from Fat 306
    % Daily Value*
    Fat 34g52%
    Saturated Fat 9g56%
    Trans Fat 0.1g
    Polyunsaturated Fat 7g
    Monounsaturated Fat 15g
    Cholesterol 182mg61%
    Sodium 343mg15%
    Potassium 428mg12%
    Carbohydrates 4g1%
    Fiber 1g4%
    Sugar 1g1%
    Protein 31g62%
    Vitamin A 496IU10%
    Vitamin C 0.2mg0%
    Calcium 34mg3%
    Iron 2mg11%
    * Percent Daily Values are based on a 2000 calorie diet.

    Here’s one more to pin on your Pinterest boards!Baked Chicken Thighs And Legs is a SIMPLE recipe for juicy baked chicken! Covered in a dry seasoning mix, they have great flavor, too!

    Stuffed Dover Sole For Two

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

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

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

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

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

    Make The Simple Lemon Butter Sauce

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

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

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

    Lemon juice, melted butter, salt and pepper combine to make the sauce.

    Combine The Stuffing Ingredients

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

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

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

    Cooked rice, broccoli, grated cheese and spices for stuffing, in a metal bowl.After mixing, the stuffing ingredients are ready to add to the fish.

    Prepare The Dover Sole For Baking

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

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

    Dover sole fillets on paper towels, to absorb excess moisture.Broccoli, cheese and rice mixture is used to top the Dove sole filets.

    Into The Baking Dish They Go

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

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

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

    Fish fillets are rolled around the stuffing and placed in greased baking dish.Lemon butter sauce is drizzled over Stuffed Dover Sole For Two before baking.

    Bake The Fish

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

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

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

    Paprika is sprinkled over the Stuffed Dover Sole For Two, once baked.

    Serve The Stuffed Dover Sole For Two

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

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

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

    Lemon slices are used to garnish the Stuffed Dover Sole For Two on the plate.

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

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

    Looking For More SEAFOOD Recipes?

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

    Want More Recipes? Get My FREE Newsletter!

    I publish a newsletter 2 times per month (1st and 15th) with lots of recipes, tips, etc..
    Would you like to join our growing list of subscribers?

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

    Find Me On Social Media:

    Facebook page: The Grateful Girl Cooks!
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    The Grateful Girl Cooks!
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    Author's signature

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

    ↓↓ PRINTABLE RECIPE BELOW ↓↓

    0 from 0 votes
    Stuffed Dover Sole For Two
    Prep Time
    10 mins
    Cook Time
    20 mins
    Total Time
    30 mins
     

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

    Category: Main Course
    Cuisine: American
    Keyword: stuffed Dover sole
    Servings: 2 (two fillets per serving)
    Calories Per Serving: 396 kcal
    Author: JB @ The Grateful Girl Cooks!
    Ingredients
    For Butter Sauce:
    • 1 Tablespoon butter, melted **DIVIDED USE**
    • ½ Tablespoon fresh lemon juice
    • ½ teaspoon salt
    • ¼ teaspoon ground black pepper
    For Fish:
    • 16 ounces Dover sole fillets = four (4 oz. each) boneless, skinless fillets
    • 1 cup cooked broccoli florets chopped, cooked, drained
    • ½ cup cooked brown rice can substitute white rice
    • ½ cup grated cheddar cheese
    • paprika to lightly sprinkle on baked fish.
    • 2 thin slices lemon each cut in half, for garnish
    Instructions
    1. Preheat oven to 350°F. Grease/spray a medium baking dish on the bottom; set aside. 

    2. In a small bowl, stir lemon juice, melted butter, salt and pepper until combined. Set bowl aside.

    3. In a separate medium-sized bowl, combine broccoli, rice, cheddar cheese, salt, pepper, and HALF (½)Tablespoon (only) of the lemon/butter sauce; stir until combined. TIP: If possible, pre-cook broccoli and rice early in the day (or the night before), for less prep time.

    4. Lay fish fillets out on paper towels; blot fish on both sides, to remove excess moisture. Divide rice/broccoli/cheese mixture evenly down the middle of each fillet, covering length of the fish. It should be about ½ cup filling per fillet.

    5. Carefully roll up each fillet starting with the short end. Place in prepared baking dish seam side DOWN. If any stuffing falls out while transferring the fillets, just pick it up and put it back inside! Place fish roll-ups side by side in dish, because they will support and hold together better while baking. Evenly divide and pour (or brush) remaining butter mixture over the top of the fish.

    6. Bake (uncovered) at 350°F for 20-25 minutes OR until fish flakes easily with a fork. Check it at 20 minutes, then cook more, if necessary (depending on thickness of the fish). The fish will still be pale/opaque once fully cooked. Remove from the oven. Lightly sprinkle the top of each piece with paprika.

    7. Use a spatula to transfer fish to serving plates. Serve immediately, with lemon slices on the side, and enjoy!

    Nutrition Facts
    Stuffed Dover Sole For Two
    Amount Per Serving (2 fillets)
    Calories 396 Calories from Fat 180
    % Daily Value*
    Fat 20g31%
    Saturated Fat 10g63%
    Trans Fat 0.3g
    Polyunsaturated Fat 2g
    Monounsaturated Fat 5g
    Cholesterol 145mg48%
    Sodium 1010mg44%
    Potassium 577mg16%
    Carbohydrates 16g5%
    Fiber 2g8%
    Sugar 1g1%
    Protein 37g74%
    Vitamin A 818IU16%
    Vitamin C 43mg52%
    Calcium 277mg28%
    Iron 1mg6%
    * Percent Daily Values are based on a 2000 calorie diet.

    Here’s one more to pin on your Pinterest boards!Stuffed Dover Sole For Two features rolled fillets filled with rice, cheese and broccoli, covered with a lemon butter sauce and baked. Yummy!

    Easy Fettucine Alfredo

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

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

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

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

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

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

    Cook The Fettucine Pasta

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

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

    Fettucine pasta is cooked in boiling water according to package instructions.

    Make The Alfredo Sauce While Pasta Cooks

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

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

    Melted butter in saucepan is combined with garlic powder.A pint of heavy whipping cream is poured into the melted butter in pan.

    Add The Parmesan Cheese

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

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

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

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

    Lots of grated Parmesan cheese is added to the fettucine sauce in pan.A pan full of creamy sauce for the Easy Fettucine Alfredo.

    Final Step

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

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

    Cooked fettucine pasta is drained after cooking and put back into hot pan.Thick alfredo sauce is poured over the hot pasta and tossed to combine.

    Serve And Enjoy The Easy Fettucine Alfredo

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

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

    A bowl of Easy Fettucine Alfredo, topped with Parmesan cheese and parsley.

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

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

    Looking For More PASTA RECIPES?

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

    Want More Recipes? Get My FREE Newsletter!

    I publish a newsletter 2 times per month (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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    Author's signature

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

    ↓↓ PRINTABLE RECIPE BELOW ↓↓

    0 from 0 votes
    Easy Fettucine Alfredo
    Prep Time
    10 mins
    Cook Time
    13 mins
    Total Time
    23 mins
     

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

    Category: Entree, Main Course
    Cuisine: All Cuisines
    Keyword: easy fettucine alfredo
    Servings: 5
    Calories Per Serving: 892 kcal
    Author: JB @ The Grateful Girl Cooks!
    Ingredients
    • 12 ounces dried fettucine pasta cooked according to pkg. instructions
    For Alfredo Sauce:
    • 8 Tablespoons butter = 1 stick or ½ cup
    • ½ teaspoon garlic powder
    • ¼ teaspoon salt
    • 1 pint heavy whipping cream
    • cups fresh Parmesan cheese finely grated
    • ¼ cup canned Parmesan cheese (i.e. Kraft, Kroger, etc.)
    (OPTIONAL) GARNISH: additional grated Parmesan and/or parsley if desired
      Instructions
      1. Cook fettucine in boiling water according to pkg. instructions (approx. 13 minutes). While pasta cooks, prepare Alfredo sauce in a separate pan.

      Make Alfredo Sauce:
      1. Melt butter on LOW heat in a medium saucepan. Once melted, stir in garlic powder and salt until combined. Pour in whipping cream; stir, until combined. Cook on a LOW simmer 4-5 minutes, stirring often, but don't let it boil.

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

      Finish And Serve:
      1. When pasta is done, immediately drain the hot water. DO NOT RINSE PASTA! You want it HOT! Place drained pasta back into the pan. Quickly pour hot Alfredo sauce on top. Use tongs to toss well and fully coat pasta with sauce. Cook the fettucine and sauce 1-2 minutes on low heat, until heated through.

      2. Immediately portion each serving onto plates or into serving bowls. If desired, grate additional Parmesan on each serving, and garnish with fresh parsley. Serve easy fettucine alfredo immediately while hot, and enjoy!

      Nutrition Facts
      Easy Fettucine Alfredo
      Amount Per Serving (1 (1/5 of total))
      Calories 892 Calories from Fat 585
      % Daily Value*
      Fat 65g100%
      Saturated Fat 40g250%
      Trans Fat 1g
      Polyunsaturated Fat 3g
      Monounsaturated Fat 16g
      Cholesterol 243mg81%
      Sodium 913mg40%
      Potassium 329mg9%
      Carbohydrates 56g19%
      Fiber 2g8%
      Sugar 4g4%
      Protein 23g46%
      Vitamin A 2296IU46%
      Vitamin C 1mg1%
      Calcium 401mg40%
      Iron 2mg11%
      * Percent Daily Values are based on a 2000 calorie diet.

      Here’s one more to pin on your Pinterest boards!Make delicious, creamy and Easy Fettucine Alfredo for a special meal! It's easy to make with only a few ingredients, and is a decadent dish!

      Salmon In Spinach Cream Sauce

      Salmon In Spinach Cream Sauce is a simple, decadent seafood dish you’ll LOVE! This recipe can be made in 15 minutes (using only 1 skillet).
      Salmon In Spinach Cream Sauce is a simple, decadent seafood dish you'll LOVE! This recipe can be made in 15 minutes (using only 1 skillet).

      If you’re looking for a simple salmon recipe that is easy, pretty quick to prepare, AND tastes wonderful, here it is!

      Boneless, skinless salmon fillets are pan-seared in hot oil until browned on both sides. They are served on top of (and garnished with) a easy-to-make creamy, garlic, spinach and sun-dried tomato sauce.

      The convenient thing is this entire dish can be made using only ONE skillet, which also makes for easy clean up. YES!!! I found the original recipe on the Harry and David blog, made a few changes, and we really have enjoyed this lovely meal.

      The salmon is super delicious, and it’s perfect for serving on a busy night, without investing a lot of time or trouble making it! That a winning combination in my book.

      The recipe as written below makes two servings, but is VERY EASY to adapt for more servings. Here’s how to make it.

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

      Prepare The Salmon Fillets

      Pat the salmon fillets dry using paper towels to absorb the moisture. Sprinkle seasoning salt on top of each piece, dividing it evenly between the fillets.

      Boneless, skinless salmon fillets are patted dry, then seasoned lightly.

      Heat olive oil in a skillet on Medium heat until it is very hot, but not smoking. Lay the salmon fillets in the hot skillet with the seasoned side down.

      Cook the salmon for 3-4 minutes without moving, then carefully turn the fillets to the other side, using a spatula. The salmon should be nicely browned.

      Continue to cook the salmon for another 3-4 minutes or until it is fully cooked through, and flakes easily. Transfer the salmon fillets to a platter and cover with foil, to keep them warm.

      Two salmon fillets cook, seasoned side down, in hot oil in a skillet.The salmon fillets are flipped over to cook the other side.

      Make The Spinach Cream Sauce

      Use the same skillet (without rinsing) to make the spinach cream sauce. Turn the heat down to LOW. Stir minced garlic into the hot skillet, and cook it for 30 seconds, stirring often so it doesn’t burn.

      Add baby spinach, heavy whipping cream, and chopped, sun-dried tomatoes. NOTE: The sun-dried tomatoes should be the type that are packed in olive oil. Lightly drain them and chop before adding them to the sauce.

      Toss gently until these ingredients are combined. Stir often and cook on LOW heat only until the spinach has wilted. This will only take 2-3  minutes (don’t let the cream boil).

      Sauce is made with garlic, whipping cream, spinach and sun-dried tomatoes.The sauce is done when the spinach has wilted in the skillet.

      Transfer the salmon fillets back into the skillet on top of the spinach cream sauce, and then cover the skillet with a lid or foil.

      Heat on LOW only until the salmon is re-heated through (1-2 minutes), being careful to not let the cream sauce boil.

      Cooked salmon fillets are put back into skillet on top of the spinach sauce.

      Serve The Salmon In Spinach Cream Sauce

      To serve the salmon in spinach cream sauce, spoon a small amount of the spinach sauce on the serving plate.

      Place a salmon fillet on top of the sauce, and then spoon additional spinach cream sauce on top of the fish. Repeat this with the other fillet (or fillets) and serve immediately.

      Serve the salmon in spinach cream sauce with your favorite sides while hot, and enjoy this wonderful, decadent looking main dish!  

      Salmon In Spinach Cream Sauce, served with rolls and peas on the side.A serving of salmon in spinach cream sauce, served on a white plate.

      I’m confident you’re going to like salmon in spinach cream sauce, because it not only LOOKS good, it IS good! I hope you (and those you love) really enjoy it!

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

      Looking For More SALMON Recipes?

      You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have many delicious salmon recipes you might enjoy checking out, including:

      Want More Recipes? Get My FREE Newsletter!

      I publish a newsletter 2 times per month (1st and 15th) with lots of recipes, tips, etc..
      Would you like to join our growing list of subscribers?

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

      Find Me On Social Media:

      Facebook page: The Grateful Girl Cooks!
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      The Grateful Girl Cooks!
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      Author's signature

      Recipe adapted from: Christina Lane, via The Table, at https://www.harryanddavid.com/blog/cast-iron-salmon-recipe/

      ↓↓ PRINTABLE RECIPE BELOW ↓↓

      0 from 0 votes
      Salmon In Spinach Cream Sauce
      Prep Time
      5 mins
      Cook Time
      10 mins
      Total Time
      15 mins
       

      Salmon In Spinach Cream Sauce is a simple, decadent seafood dish you'll LOVE! This recipe can be made in 15 minutes (using only 1 skillet).

      Category: Entree-Seafood, Main Dish
      Cuisine: All Cuisines
      Keyword: salmon, spinach, cream sauce
      Servings: 2
      Calories Per Serving: 364 kcal
      Author: JB @ The Grateful Girl Cooks!
      Ingredients
      For Salmon:
      • 8 ounces boneless, skinless salmon fillets approx. 4 ounces per fillet
      • ½ teaspoon seasoning salt
      • 1 Tablespoon olive oil
      For Spinach Cream Sauce:
      • 1 teaspoon minced garlic
      • cups baby spinach (fresh)
      • ¼ cup sun-dried tomatoes (packed in oil) drained slightly and chopped
      • ¼ cup heavy whipping cream (OR half and half)
      • 1 pinch salt and pepper (1 pinch each) , to season sauce to taste
      Instructions
      1. Pat salmon dry with paper towels. Sprinkle salmon (top only) with seasoning salt.

      2. Heat olive oil in a skillet on Medium heat until very hot, but not smoking. Put salmon in skillet, seasoned side down. Cook 3-4 minutes, then carefully turn the fillets to the other side. Salmon should be nicely browned. Cook other side 3-4 minutes until fully cooked through, and flakes easily. Transfer salmon to a platter; cover with foil, to keep them warm.

      3. Use same skillet (without rinsing) to make spinach cream sauce. Turn heat down to LOW. Stir garlic into hot skillet; cook for 30 seconds, stirring often. Add spinach, whipping cream, and chopped, sun-dried tomatoes. Toss gently until combined. Stirring often, cook on LOW heat only until spinach has wilted. This takes 2-3  minutes (don't let cream boil).

      4. Carefully transfer salmon back into the skillet (on top of spinach cream sauce). Cover skillet with a lid or foil. Heat on LOW only until salmon is re-heated through (1-2 minutes), being careful to not let cream sauce boil.

      5. To serve, spoon a small amount of spinach sauce on a plate. Place a salmon fillet on top of the sauce. Spoon additional spinach cream sauce on top of the fish. Repeat with other fillet (or fillets); serve immediately while hot. Enjoy!

      Nutrition Facts
      Salmon In Spinach Cream Sauce
      Amount Per Serving (1 fillet + sauce)
      Calories 364 Calories from Fat 243
      % Daily Value*
      Fat 27g42%
      Saturated Fat 9g56%
      Polyunsaturated Fat 4g
      Monounsaturated Fat 11g
      Cholesterol 96mg32%
      Sodium 725mg32%
      Potassium 1015mg29%
      Carbohydrates 6g2%
      Fiber 2g8%
      Sugar 1g1%
      Protein 25g50%
      Vitamin A 4176IU84%
      Vitamin C 25mg30%
      Calcium 80mg8%
      Iron 2mg11%
      * Percent Daily Values are based on a 2000 calorie diet.

      Here’s one more to pin on your Pinterest boards!Salmon In Spinach Cream Sauce is a simple, decadent seafood dish you'll LOVE! This recipe can be made in 15 minutes (using only 1 skillet).

      Pecan-Crusted Chicken (4 ingredients!)

      Pecan-Crusted Chicken is a delicious entrée, with only 4 ingredients, 10 minutes prep, and in the oven it goes! A perfect dish for busy days!
      Pecan-Crusted Chicken is a delicious entrée, with only 4 ingredients, 10 minutes prep, and in the oven it goes! A perfect dish for busy days!

      If you’re like me, sometimes it’s hard to come up with a quick and easy dinner, especially when you’re tired from a long day!

      Today I want to share a recipe that solves that problem… and it is absolutely yummy! Pecan-crusted chicken takes only about 10 minutes to “get ready”, then you pop it in the oven for about 18 minutes to bake. That’s it!

      I originally found the recipe in one of my old cookbooks, and made a few minor changes to suit our taste, and this is the result. Tender chicken breasts, flavored with a honey mustard glaze, then topped with chopped pecans and baked. Yum!

      The recipe makes two servings but can be easily doubled or tripled, to suit your needs. Here’s how to make pecan-crusted chicken. 

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

      Make The Honey Dijon Glaze

      Making the honey Dijon mustard glaze for the chicken is a cinch! Place 1¾ Tablespoons of honey in a small bowl.

      Add 1 Tablespoon of Dijon mustard, then stir well, to fully blend it into the honey. This is the simple glaze for the chicken. Set the bowl aside.

      Dijon mustard and honey are placed in a small bowl.Honey mustard glaze is mixed together and ready for the chicken.

      Prepare The Chicken Breasts For Baking

      Pat each of the chicken breasts dry between a couple layers of paper towels. Set a cutting board on the kitchen counter.

      Lay a large piece of plastic wrap (bigger than the chicken) on the cutting board. Lay one chicken breast at a time in the center of the wrap.

      Cover the chicken with a second large piece of plastic wrap and make sure the edges are sealed. Use the flat side of a meat mallet to pound the chicken all over, until it has been flattened to about ½” thick.

      A chicken breast is blotted dry with paper towels before basting.

      A chicken breast in plastic wrap is pounded flat with a meat mallet.

      Time For the Glaze And Chopped Pecans

      After flattening the chicken, place each piece on a baking sheet. Brush the top using HALF the total amount of honey mustard glaze, divided between the two pieces.

      Now prepare one chicken breast at a time. Spread HALF the chopped pecans on a dinner plate, then lay one chicken breast, glazed side down, on top of the pecans.

      Brush HALF the remaining glaze on the chicken (the side facing up, without pecans). Dredge the chicken in the chopped pecans to adhere them to the glaze.

      Place the chicken breast, pecan side UP onto baking sheet. Repeat this process with the other piece of chicken, remaining glaze and pecans.

      Honey Dijon glaze is brushed over the chicken breasts.Honey mustard chicken is dredged in chopped pecans on a plate.

      Bake The Pecan-Crusted Chicken

      Place the chicken breasts (pecan side up) on a baking sheet. Press any remaining pecans on the plate into the chicken pieces so they adhere.

      Bake the chicken at 350°F. for 16-18 minutes or until safely cooked through to an internal temperature of 165°F.

      Pecan-crusted chicken, on a baking sheet, ready to be cooked.

      When done, the chicken should be golden brown on top, and fully cooked through. The chopped pecans on top will be lightly “toasted”, which adds additional flavor and texture!

      Pecan-crusted chicken rests on baking sheet after cooking.

      Serve The Pecan-Crusted Chicken

      Use a spatula to transfer the pecan-crusted chicken breasts to individual serving plates. Serve immediately, and enjoy!

      The chicken has a wonderful flavor from the honey Dijon glaze and is very tender (thanks to the meat mallet pounding you gave it!).

      Pecan-crusted chicken, with broccoli and baked potato on the side.A close up photo of the pecan-crusted chicken on a white plate.

      I hope you enjoy this recipe for pecan-crusted chicken! It really is a super simple, delicious and satisfying main dish I am confident you’ll like.

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

      Looking For More CHICKEN Recipes?

      You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have a large variety of chicken recipes for you to check out, including:

      Want More Recipes? Get My FREE Newsletter!

      I publish a newsletter 2 times per month (1st and 15th) with lots of recipes, tips, etc..
      Would you like to join our growing list of subscribers?

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

      Find Me On Social Media:

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

      Author's signature

      Recipe adapted from: “Southern Living 2009 Annual Recipes” cookbook, page 309, published in 2009 by Oxmoor House, Inc.

      ↓↓ PRINTABLE RECIPE BELOW ↓↓

      5 from 1 vote
      Pecan-Crusted Chicken
      Prep Time
      10 mins
      Cook Time
      18 mins
      Total Time
      28 mins
       

      Pecan-Crusted Chicken is a delicious entrée, with only 4 ingredients, 10 minutes prep, and in the oven it goes! A perfect dish for busy days!

      Category: Main Dish
      Cuisine: American
      Keyword: pecan-crusted chicken
      Servings: 2
      Calories Per Serving: 429 kcal
      Author: JB @ The Grateful Girl Cooks!
      Ingredients
      • 2 boneless, skinless chicken breasts (5 ounces each)
      • Tablespoons honey
      • 1 Tablespoons Dijon mustard
      • 6 Tablespoons chopped pecans
      Instructions
      1. Preheat oven to 350℉. Lightly grease baking dish or baking sheet.

      2. Stir honey and Dijon in a small bowl until combined. Set aside.

      3. Pat chicken dry with paper towels. Lay piece of plastic wrap (bigger than chicken) on a cutting board on kitchen counter. Lay one chicken breast in the center of the wrap. Cover chicken with more plastic wrap; make sure edges are sealed. Use flat side of a meat mallet to pound chicken, until flattened to about ½" thick.

      4. Place each piece on baking sheet. Brush top of each piece with ¼ of the total amount of glaze (reserving the rest). Doing 1 chicken breast at a time, spread HALF the pecans on a plate; lay chicken breast, glazed side down, on top of pecans. Brush top with ¼ more of the remaining glaze (side facing up, w/out pecans). Dredge chicken in pecans to adhere them to the glaze. Place chicken, pecan side UP on baking sheet. Repeat with other piece, remaining glaze and pecans. Press any remaining pecans on plate into chicken, to adhere.

      5. Bake chicken at 350°F. for 16-18 minutes or until golden brown and cooked through, to an internal temperature of 165°F.

      6. Transfer to serving plates using a spatula, and serve immediately. Enjoy!

      Nutrition Facts
      Pecan-Crusted Chicken
      Amount Per Serving (1 chicken breast)
      Calories 429 Calories from Fat 234
      % Daily Value*
      Fat 26g40%
      Saturated Fat 3g19%
      Trans Fat 0.01g
      Polyunsaturated Fat 7g
      Monounsaturated Fat 14g
      Cholesterol 91mg30%
      Sodium 248mg11%
      Potassium 668mg19%
      Carbohydrates 20g7%
      Fiber 3g13%
      Sugar 16g18%
      Protein 33g66%
      Vitamin A 65IU1%
      Vitamin C 2mg2%
      Calcium 34mg3%
      Iron 1mg6%
      * Percent Daily Values are based on a 2000 calorie diet.

      Here’s one more to pin on your Pinterest boards!Pecan-Crusted Chicken is a delicious entrée, with only 4 ingredients, 10 minutes prep, and in the oven it goes! A perfect dish for busy days!