Archive of ‘Main Dishes’ category

Chicken and Asparagus Risotto

I recently made Chicken And Asparagus Risotto for our dinner. And let me tell you… it tasted GOOD. Lip-smackin’ GOOD. Creamy Arborio rice, chicken breast, Parmesan cheese, asparagus and mushrooms all come together in this flavor-filled, delicious meal! We loved it!Chicken and Asparagus Risotto / The Grateful Girl Cooks!
I couldn’t get enough of this risotto! Even the leftovers for lunch the next day were wonderful! Did you know that risotto is made with Arborio rice, which is shorter and fatter than most grains of rice?  Arborio rice is almost exclusively used to make risotto, which is a Northern Italian classic dish of rice which has been cooked in broth or stock with other ingredients to a creamy consistency.  It is one of the most common ways of cooking rice, and let me tell you, risotto is DELICIOUS!

The recipe is pretty straightforward. If you do the prep work right at the beginning, then it is a breeze to put together.  I used some baked chicken leftovers, which also saved me some prep time!  Here’s how to make this delicious meal:

Do prep work first.  1)  Remove the woody ends of the asparagus and discard. Cut stalks into 2 inch pieces.  Place asparagus pieces into 1 inch of simmering water in skillet, and cook on medium high heat until asparagus is fork-tender, adding more water, if needed (about 10 minutes). Drain.  2) While cooking asparagus, in separate pan lightly sauté sliced mushrooms in 2 teaspoons butter until tender.  3) Cut and cook chicken into small bite sized pieces (boil, broil, grill OR use rotisserie chicken or  leftovers – I used leftover chicken from my recipe for Homemade Shake And Bake Chicken). See NOTES section of printable recipe for a quick way to cook chicken for this recipe.  Set aside cooked asparagus, mushrooms and chicken pieces.

Chicken and Asparagus Risotto / The Grateful Girl Cooks!

Melt butter and olive oil in large saucepan over medium heat. Add chopped onion. Cook for 5 minutes, stirring frequently.

Chicken and Asparagus Risotto / The Grateful Girl Cooks!

Add Arborio rice to onions; stir frequently and cook until rice begins to turn a light golden brown color.

Chicken and Asparagus Risotto / The Grateful Girl Cooks!

Add white wine. Let liquid come to a boil, then cook until it has been absorbed into rice.

Chicken and Asparagus Risotto / The Grateful Girl Cooks!

Pour 1 cup of chicken stock (or broth) into pan. Stir frequently, and keep heat at a medium simmer.  Continue cooking until almost all of the liquid has been absorbed, then add 1/4 cup more of the broth, stirring well.  Continue this process (rice absorbs liquid, add 1/4 cup more liquid) until all the broth is gone.  This will take between 20 and 25 minutes. (By adding the broth a little bit at a time then cooking until it has been absorbed, it allows the rice to get really creamy. Don’t rush this step!)

Chicken and Asparagus Risotto / The Grateful Girl Cooks!

After you’ve added the last portion of broth, but just before it is fully absorbed, add the cooked asparagus and mushrooms to the pan.  Continue cooking, letting liquid finish being absorbed into rice. When finished, rice should be creamy and tender.

Chicken and Asparagus Risotto / The Grateful Girl Cooks!
Remove pan from the heat.  Add cooked chicken to rice.

Chicken and Asparagus Risotto / The Grateful Girl Cooks!
Add freshly grated Parmesan cheese to rice. Stir to combine all ingredients.  Taste, and lightly season with salt and pepper.

Chicken and Asparagus Risotto / The Grateful Girl Cooks!

Make sure everything is warm, then dish up and serve onto individual plates or bowls.  Garnish with finely grated Parmesan cheese and chopped fresh chives (or parsley), if desired.

Chicken and Asparagus Risotto / The Grateful Girl Cooks!

Chicken and Asparagus Risotto / The Grateful Girl Cooks!

Enjoy the flavors of creamy rice, chunks of chicken, Parmesan cheese, and the wonderful fresh asparagus in this dish. It truly tastes wonderful!  Sure hope you will consider trying this recipe. Have a great day!

Chicken and Asparagus Risotto / The Grateful Girl Cooks!

Recipe Adapted From: http://www.thegratefulgirlcooks.com/mushroom-risotto-with-pan-seared-shrimp/

Chicken and Asparagus Risotto
 
Prep time
Cook time
Total time
 
Creamy risotto with chicken, asparagus, Parmesan cheese and mushrooms is a delicious and filling "all in one" main dish!
As Prepared By:
Recipe type: Entree
Serves: 3-4 servings
Ingredients
For Add-ins:
  • 6-8 asparagus stalks (woody ends discarded, cut into 2 inch pieces), cooked until crisp-tender.
  • 2 pre-cooked lightly seasoned chicken breasts (baked, boiled, grilled,rotisserie), cut in 1-2" cubes.
  • 8 oz. package sliced mushrooms, (sautéed in 2 teaspoons butter)
For risotto:
  • 2 Tablespoons butter
  • 2 Tablespoons olive oil
  • 1 cup diced white onion
  • 1 cup Arborio rice (no substitutes)
  • ⅓ cup dry white wine
  • 2½ cups chicken stock (or broth)
  • ¾ cup finely grated Parmesan cheese
  • Salt and Pepper, to taste
For garnish:
  • Additional Parmesan cheese
  • Fresh chives, sliced thin (may substitute chopped parsley, if desired)
Directions
Do prep work first:
  1. Remove woody ends of the asparagus and discard. Cut remaining stalks into 2 inch pieces. Place asparagus pieces into 1 inch of simmering water in skillet, and cook on medium high heat until asparagus is fork-tender (about 10 minutes). Drain.
  2. While cooking asparagus, in separate pan lightly sauté sliced mushrooms in 2 teaspoons butter until tender.
  3. Cut and cook chicken into small bite sized pieces (boil, broil, grill OR use rotisserie chicken or leftovers. Set aside asparagus, mushrooms and cooked chicken.
To Prepare Risotto:
  1. Melt olive oil and butter in large saucepan over medium heat. Add chopped onion. Cook for 5 minutes, stirring frequently. Add Arborio rice to onions; stir constantly and cook until rice turns a light golden brown color. Add white wine. Let the liquid come to a boil, then cook until it has been absorbed into rice.
  2. Pour 1 cup of chicken stock (or broth) into pan. Stir frequently, and keep heat at a medium simmer. Continue cooking until almost all of the liquid has been absorbed, then add ¼ cup more broth, stirring well. Continue this process (rice absorbs liquid, add ¼ cup more liquid) until all broth is gone. This will take between 20 and 25 minutes. (By adding the broth a little bit at a time then cooking until it has been absorbed, it allows the rice to get really creamy. Don't rush this step!)
  3. After you've added the last portion of broth, but just before it's fully absorbed, add cooked asparagus and mushrooms and stir. Continue cooking, letting liquid finish being absorbed into rice. When finished, rice should be tender.
  4. Remove pan from the heat. Add cooked chicken to rice. Add freshly grated Parmesan cheese to rice. Stir to combine all ingredients. Taste, and lightly season with salt and pepper.
  5. Make sure everything is warm, then serve onto individual plates or bowls. Garnish with additional finely grated Parmesan cheese and chopped fresh chives (or parsley), if desired. Enjoy!
Notes
If you do not have pre-cooked or leftover chicken, a quick way to get this done is to cut chicken breast into cubes, lightly season with salt and pepper, then quickly cook in a hot skillet (with a Tablespoon of olive oil) on medium-high heat. Will only take a few minutes.

 

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Trout In Lemon Garlic Butter Sauce

If you or someone in your family had a great day fishing and you’re looking for a new recipe to cook all that fish, why not try this recipe for Trout In Lemon Garlic Butter Sauce?!Trout In Lemon Garlic Butter Sauce / The Grateful Girl Cooks!
There are so many ways to cook trout. I decided to try this recipe I found on Pinterest, after my hubby bought trout at Costco. Ha Ha!  No fishing for him, except to fish through the seafood section, looking for fresh trout.  Once home, he had to fillet the fish, debone them and chop their little heads off for me— ugh. There are just some things I will NOT do.  You will need boneless trout fillets (with the skin on one side) for this recipe.

The method for preparing this recipe is simple. Here’s how to make the trout:

With the skin side down, lightly season the trout with salt and Italian seasoning (only on one side).  Heat olive oil on medium heat in a LARGE skillet until hot, but not smoking.  Add the trout fillets, skin side UP to the hot oil.  Cook fish for 4-5 minutes on medium, then carefully flip the fillets over to skin side DOWN. You might need to add a little bit more oil before turning them over (you don’t want them to stick to skillet).  Cook an additional 3-4 minutes.

Once fish is cooked, remove your skillet from the heat source, cover the skillet with a lid, and let trout rest for 5-10 minutes (leaving cover on).

Trout In Lemon Garlic Butter Sauce / The Grateful Girl Cooks!

Trout In Lemon Garlic Butter Sauce / The Grateful Girl Cooks!

Trout In Lemon Garlic Butter Sauce / The Grateful Girl Cooks!

Once the fish is done resting, carefully lift up each piece of fish and remove the skin from the bottom of the fish. It should peel off nicely.  Discard skin, and carefully place fillets on a piece of foil and keep warm.  Do not clean out the skillet (you want all the little tidbits and oils left in there!)

To the oils left in the skillet, add minced garlic, fresh lemon juice and white wine. Cook this for 1 minute on medium-low heat, stirring occasionally. Turn off heat. Add butter and chopped fresh parsley. Stir to combine, and continue cooking on low until butter has melted.

Trout In Lemon Garlic Butter Sauce / The Grateful Girl Cooks!

Trout In Lemon Garlic Butter Sauce / The Grateful Girl Cooks!

Once the butter has melted and the sauce is creamy, gently add the trout fillets back into skillet.  Spoon sauce over the top of the fish.   If necessary, reheat in skillet, until fish reaches serving temp (on low).

Trout In Lemon Garlic Butter Sauce / The Grateful Girl Cooks!

Place trout onto individual serving plates.  Spoon a bit more sauce over fish, sprinkle with remaining chopped parsley for garnish… and serve!

Trout In Lemon Garlic Butter Sauce / The Grateful Girl Cooks!

That’s it!  So now, whether you are fishing some of the great lakes we have in the United States OR fishing through the seafood counter at your local grocery store, you have a new way to prepare trout!  Have a great day!

Trout In Lemon Garlic Butter Sauce / The Grateful Girl Cooks!

Recipe Source: http://juliasalbum.com/2015/10/trout-with-garlic-lemon-butter-herb-sauce/

Trout In Lemon Garlic Butter Sauce
 
Prep time
Cook time
Total time
 
Fresh trout fillets are pan-seared and served with a light Lemon Garlic Butter Sauce.
As Prepared By:
Recipe type: Entree
Serves: 4 servings
Ingredients
  • Trout fillets (3-4 medium sized fillets, with skin on bottom or 2 LARGE)
  • 2 Tablespoons olive oil
  • Salt (to generously season fish)
  • 1½ teaspoons Italian seasoning
  • 4 garlic cloves, minced
  • 3 Tablespoons fresh squeezed lemon juice
  • 2-3 Tablespoons white wine
  • 2 Tablespoons butter (room temp)
  • 2 Tablespoons parsley (finely chopped), divided
Directions
  1. With skin side down, lightly season the trout with salt and Italian seasoning (only on one side). Heat olive oil on medium heat in a LARGE skillet until hot, but not smoking. Add trout fillets, skin side UP, flesh side DOWN to hot oil. Cook for 4-5 minutes on medium, then carefully flip fillets over to skin side DOWN. You might need to add a little bit more oil before turning them over (you don't want them to stick to skillet). Cook an additional 3-4 minutes. Once fish is cooked, remove skillet from the heat source, cover the skillet with a lid, and let trout rest for 5-10 minutes (leaving cover on).
  2. Once the fish is done resting, carefully lift up each piece of fish and remove the skin from the bottom of the fish. It should peel off easily. Discard skin, and carefully place fillets on a piece of foil and keep warm. Do not clean out the skillet (you want all the little tidbits and oils left in there!)
  3. To the oils left in the skillet, add minced garlic, fresh lemon juice and white wine. Cook this for 1 minute on medium-low heat, stirring occasionally. Turn off heat. Add butter and 1 Tablespoon chopped fresh parsley. Stir to combine, and continue cooking on low until butter has melted.
  4. Once the butter has melted and the sauce is creamy, gently add trout fillets back into skillet. Spoon sauce over the top of fish. If necessary, reheat in skillet, until fish reaches serving temp (on low).
  5. Place trout onto individual serving plates. Spoon a bit more sauce over fish, sprinkle with remaining chopped parsley for garnish... and serve!

 

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Homemade Shake And Bake Chicken

Anyone remember the catch-phrase “It’s Shake n’ Bake… and I helped!”?  I sure remember those TV commercials. I’d like to share with you a copycat version of how to make Homemade Shake and Bake Chicken, using ingredients you probably have in your kitchen already!Homemade Shake And Bake Chicken / The Grateful Girl Cooks!
The original mix was a packet you could buy to season chicken with.  Well, why not make it yourself, and save some money?  The mix is so easy to throw together, chicken pieces are coated with it, then baked until done. That’s it!  Here’s how to make this chicken dish:

Dry ingredients (flour, paprika, salt, garlic powder, thyme, and black pepper) are mixed in a small bowl  until combined. The mix, as written, will coat 8 pieces of chicken. Once mixed, place it in a gallon sized resealable bag.

Homemade Shake And Bake Chicken / The Grateful Girl Cooks!

I took the skin off the chicken (optional), and used chicken thighs and legs for this go-around.  Chicken pieces are dipped in milk first.

Homemade Shake And Bake Chicken / The Grateful Girl Cooks!

The chicken is placed (one piece at a time) into large resealable bag with dry ingredients. Close and shake until chicken is coated. Repeat milk, then shake/mix process for each piece.

Homemade Shake And Bake Chicken / The Grateful Girl Cooks!

Spray a 13×9 inch baking sheet with non-stick spray.  Place coated chicken pieces onto pan,  leaving a bit of space between pieces..

Homemade Shake And Bake Chicken / The Grateful Girl Cooks!

Bake chicken in a preheated 375 degree oven for 40 minutes (a little longer if using large breasts).

Homemade Shake And Bake Chicken / The Grateful Girl Cooks!

Homemade Shake And Bake Chicken / The Grateful Girl Cooks!

When done, remove pan from oven.  If any of the mix is still “dry” on top of chicken, simply brush some of the pan drippings onto the mix and it should wet it enough for a uniform look.  Serve, and enjoy this delicious chicken with a side dish you enjoy!  It’s a completely SIMPLE and flavorful way to serve those you love a tasty dinner without a lot of fuss!

Have a wonderful day, and may God bless you!

Homemade Shake And Bake Chicken / The Grateful Girl Cooks!

Recipe Source: unknown (found on 3×5 index card written on years and years ago)

Homemade Shake And Bake Chicken
 
Prep time
Cook time
Total time
 
Create a flavorful chicken entree using this quick and simple spice mixture.
As Prepared By:
Recipe type: Entree
Serves: 8 servings
Ingredients
For Spice Mixture:
  • 1 cup all purpose flour
  • 2 teaspoons paprika
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon dried thyme
For Chicken:
  • 8 pieces chicken (thighs and legs)
  • ½ cup milk
Directions
  1. Preheat oven to 375 degrees F.
  2. Combine spice mix ingredients; stir well. Place into a plastic, gallon sized resealable bag.
  3. Dip one piece of chicken in milk at a time, and fully coat on all sides. Let excess drip off.
  4. Place piece of chicken into resealable bag with spice mix. Close top of bag and shake until chicken piece is completely coated. Place coated chicken onto a 13x9 inch baking sheet that has been sprayed with non-stick spray.
  5. Repeat process for rest of chicken, leaving a bit of space between each piece on baking sheet.
  6. Bake chicken at 375 degrees for 40 minutes (a bit longer if using chicken breasts-bone in). When done, remove from oven, and serve immediately.

 

Save

Save

Save

Save

Save

Save

Save

Save

Save

Chicken, Parmesan & Spinach Gnocchi

What do you get when you combine chicken, fluffy Italian potato dumplings, Parmesan cheese sauce and spinach into an easy meal? This recipe for Chicken, Parmesan & Spinach Gnocchi, that’s what… a simple, yet absolutely delicious entree!  If you’re a Vegetarian, you can simply leave the chicken out and still enjoy this wonderful dish!Chicken, Parmesan & Spinach Gnocchi / The Grateful Girl Cooks!
I found the original recipe on Pinterest (where else?), and decided to fix it for dinner recently.  It was sooooo good!  The recipe serves 4, and only takes about 30 minutes to prepare, from start to finish!  Talk about Italian comfort food! Whoa… the potato gnocchi are a classic Italian pasta, the chicken breast chunks provide protein, the creamy Parmesan sauce is amazing, and the fresh spinach used in the recipe would make even Popeye proud!

Here’s how simple this recipe is to prepare:  Cut 2 boneless, skinless chicken breasts into bite sized pieces. Lightly season with salt, pepper, and garlic powder.  Heat olive oil in skillet on medium high heat. Once oil is hot, add chicken and cook 3-4 minutes, turning occasionally until cooked through.  Remove chicken from skillet; keep warm.

Chicken, Parmesan & Spinach Gnocchi / The Grateful Girl Cooks!Chicken, Parmesan & Spinach Gnocchi / The Grateful Girl Cooks!
Prepare gnocchi according to package directions. Basically, you add them to boiling water, cook, and when they float to the surface they are done.  This typically takes only a few minutes.  Drain the gnocchi. Set aside. Place the empty pan back on the stove.

Chicken, Parmesan & Spinach Gnocchi / The Grateful Girl Cooks!Chicken, Parmesan & Spinach Gnocchi / The Grateful Girl Cooks!
Add butter to pan and heat on medium until melted. Add minced garlic and cook for 1 minute, stirring well.  Add flour; stir well to remove lumps and form a roux (thick paste). Cook and stir for 30 seconds, just to “cook out” the raw flour taste. Add milk slowly to roux; stir or whisk it well to remove any remaining lumps. Cook this for 2-3 minutes only until the sauce has begun to thicken.

Chicken, Parmesan & Spinach Gnocchi / The Grateful Girl Cooks!
This is what the sauce will look like as it begins to thicken.

Chicken, Parmesan & Spinach Gnocchi / The Grateful Girl Cooks!
Add chopped fresh spinach; stir well.  Cook for 3-4 minutes until the sauce has thickened and spinach has wilted.  Add Parmesan cheese, then cooked chicken into sauce. Stir well to combine.  Add a bit more milk if the sauce is too thick. (I added about 1/4 cup additional milk).  Taste sauce, then season with additional salt and pepper, if necessary.

Chicken, Parmesan & Spinach Gnocchi / The Grateful Girl Cooks!

Remove the pan from the heat, and add cooked, drained gnocchi. Gently stir until all ingredients are combined.  If necessary, reheat through on low. Serve this dish immediately upon reaching desired heat.

Chicken, Parmesan & Spinach Gnocchi / The Grateful Girl Cooks!
Chicken, Parmesan & Spinach Gnocchi / The Grateful Girl Cooks!
I dished up the gnocchi onto individual serving plates, then garnished with grated Parmesan cheese (can never have too much Parmesan, right?). Serve, and enjoy this wonderful chicken dish! It’s creamy, has great flavor, and is delicious and filling!

Chicken, Parmesan & Spinach Gnocchi / The Grateful Girl Cooks!
I really hope you will consider making this chicken recipe. I think you will be surprised at just how simple it is to make in such a short time.  Have a wonderful day… and be KIND as you journey through this 24 hours you’ve been given!

Chicken, Parmesan & Spinach Gnocchi / The Grateful Girl Cooks!

Recipe Adapted From:  http://www.lifeasastrawberry.com/parmesan-spinach-gnocchi/

Chicken, Parmesan & Spinach Gnocchi
 
Prep time
Cook time
Total time
 
As Prepared By:
Recipe type: Entree
Serves: 4 servings
Ingredients
  • 2 chicken breasts (boneless, skinless)
  • Salt, pepper and garlic powder (to lightly season chicken)
  • 1 Tablespoon olive oil
  • 16 ounces potato gnocchi (found in pasta section)
  • 2 Tablespoons butter
  • 1 clove garlic, minced
  • 2 Tablespoons all purpose flour
  • 1¼ cups milk
  • 3 cups fresh spinach, chopped
  • Additional salt/pepper and milk, if necessary
  • 1 cup finely shredded Parmesan cheese (plus more for garnish, if desired)
Directions
  1. Cut chicken into bite sized pieces. Lightly season with salt, pepper, and garlic powder. Heat olive oil in skillet on medium high heat. Once oil is hot, add chicken and cook 3-4 minutes, turning occasionally until cooked through. Remove chicken from skillet and keep warm.
  2. Prepare gnocchi according to pkg. directions (add to boiling water, cook, and when they float to surface they're done - 3-4 minutes). Drain gnocchi. Set aside. Place empty pan back on stove.
  3. Add butter to pan; heat on medium until melted. Add minced garlic; cook for 1 minute, stirring well. Add flour; whisk well to remove lumps and form a roux (thick paste). Cook and stir for 30-60 seconds to "cook out" flour taste. Add milk slowly to roux; stir well. Cook for 2-3 minutes only until sauce has begun to thicken.
  4. Add chopped spinach; stir well. Cook for 3-4 minutes until sauce has thickened and spinach has wilted. Add Parmesan cheese, then add cooked chicken to sauce. Stir well. Add a bit more milk if sauce is too thick. Taste sauce; season with additional salt and pepper, if necessary.
  5. Remove pan from heat; add cooked and drained gnocchi. Gently stir until all ingredients are combined. If necessary, reheat through on low. Serve immediately upon reaching desired heat.
  6. Serve, garnishing each portion with grated Parmesan cheese. Enjoy!

 

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Grilled Pork Tenderloin Sandwich with Mozzarella and Caramelized Onions

Ever have leftover pork roast or pork tenderloin and wonder what you can do to use it up creatively?  Recently I had leftover pork from dinner, so I made a Grilled Pork Tenderloin Sandwiches with Mozzarella and Caramelized Onions for lunch!  It tasted wonderful!Grilled Pork Tenderloin Sandwich with Mozzarella and Caramelized Onions / The Grateful Girl Cooks!
I enjoy having leftovers in the fridge, unlike my little sister who hates having them around. I think it’s awesome when you can cook once, then take some of the leftovers and “morph” them into a completely different meal.  That was how this sandwich came into existence.  I was looking for something in our refrigerator for lunch, but didn’t want to have leftover pork… unless I could transform it into something else!  I put my thinking cap on and came up with the idea for this sandwich!  Here’s how to make it:

Sliced onions are cooked slowly in a skillet with a bit of olive oil for several minutes, until they have browned and caramelized.

Grilled Pork Tenderloin Sandwich with Mozzarella and Caramelized Onions / The Grateful Girl Cooks!

Melt butter in a skillet on medium-low heat.  Butter one side of a large piece of sourdough bread and place it butter side DOWN in skillet. Generously layer it with thin slices of leftover cooked pork tenderloin. If necessary, lightly season pork with salt and pepper.

Grilled Pork Tenderloin Sandwich with Mozzarella and Caramelized Onions / The Grateful Girl Cooks!
Spread the caramelized onions on top of the pork slices.

Grilled Pork Tenderloin Sandwich with Mozzarella and Caramelized Onions / The Grateful Girl Cooks!
Spread a thin layer of sliced mozzarella (or grated) on top of the onions.

Grilled Pork Tenderloin Sandwich with Mozzarella and Caramelized Onions / The Grateful Girl Cooks!

Butter one side of the other pieces of sourdough bread, and place them on top of the sandwich, butter side UP.  Cook on medium-low until bottom side has lightly browned.

Grilled Pork Tenderloin Sandwich with Mozzarella and Caramelized Onions / The Grateful Girl Cooks!
Carefully turn sandwich over (think grilled cheese sandwich here).  See how nice and golden brown the bread is now? Continue cooking slowly until cheese has melted and sandwich is heated through (low and slow!).

Grilled Pork Tenderloin Sandwich with Mozzarella and Caramelized Onions / The Grateful Girl Cooks!

When sandwich is done cooking, remove from skillet.  Carefully cut sandwich in half… and enjoy!  The tender pork slices, crunchy buttery sourdough bread, gooey melted mozzarella cheese and the slight sweetness of the caramelized onions really make this sandwich special.  It is very filling, so if you don’t want to eat a whole sandwich, you can get 4 servings out of the deal.

Grilled Pork Tenderloin Sandwich with Mozzarella and Caramelized Onions / The Grateful Girl Cooks!

Hope you will consider creating a sandwich like this when you have leftover pork roast or tenderloin!  The sandwich was very good!

Grilled Pork Tenderloin Sandwich with Mozzarella and Caramelized Onions / The Grateful Girl Cooks!

Grilled Pork Tenderloin Sandwich with Mozzarella and Caramelized Onions
 
Prep time
Cook time
Total time
 
Grilled sourdough sandwich featuring pork tenderloin slices, mozzarella cheese and caramelized onions.
As Prepared By:
Recipe type: Sandwich
Cuisine: Sandwich
Serves: 2 servings
Ingredients
  • 4 large slices sourdough bread
  • 1 Tablespoon butter (for skillet)
  • enough butter to spread on bread (for grilling)
  • 8-10 thin slices precooked pork tenderloin (enough to cover each sandwich)
  • ½ onion, thinly sliced
  • 1 Tablespoon olive oil
  • thin slices mozzarella cheese (enough to cover sandwich)
Directions
  1. Heat olive oil in skillet on medium heat. Add sliced onions; cook slowly, stirring occasionally, for several minutes, until they have browned and caramelized.
  2. Melt butter in a skillet on medium-low heat. For each sandwich, butter one side of bread and place it butter side DOWN in skillet.
  3. Cover bread with thin slices of leftover cooked pork tenderloin. Lightly season pork with salt and pepper.
  4. Divide and spread caramelized onions on top of pork.
  5. Spread a thin layer of sliced mozzarella (or grated) on top of onions.
  6. Butter one side of remaining pieces of sourdough bread, and place on top of the sandwich, butter side UP. Cook on medium-low until bottom side has lightly browned.Carefully turn sandwich over. Continue cooking slowly until cheese has melted and sandwich is heated through (low and slow!).
  7. When sandwiches are done cooking, remove from skillet. Cut sandwich in half... and enjoy!

 

Save

Save

Save

Save

Save

Save

Veggie Lasagna Rollups

I am occasionally on the lookout for ideas for “meatless” meals, since one of our sons is a vegetarian.  I like finding new recipes we can enjoy together when he comes for dinner. Recently I came up with this simple recipe for Veggie Lasagna Rollups, after raiding my pantry and refrigerator for ingredients.Veggie Lasagna Rollups / The Grateful Girl Cooks!

Here’s what I came up with:  Use lots of veggies and cheeses inside a rolled up lasagna noodle, then top with an Italian flavored pasta sauce, and bake. Sounded simple enough, and the recipe I ended up with had lots of flavor and tasted great!  Here’s how I made them:

Melt butter in large skillet. Add chopped veggies (yellow and green bell peppers, onion, spinach, and mushrooms). Saute until crisp-tender. Set skillet aside.

Veggie Lasagna Rollups / The Grateful Girl Cooks!

Cook lasagna noodles according to package instructions. When done cooking, remove noodles carefully and drain, then lay pasta flat on work surface and blot dry with a paper towel.

Veggie Lasagna Rollups / The Grateful Girl Cooks!

Veggie Lasagna Rollups / The Grateful Girl Cooks!

In a bowl, stir together cream cheese, ricotta, Parmesan cheese, and garlic powder until fairly smooth. Reserve and set aside 1/4 of the cheese mixture to add to the top of the lasagna noodles prior to bakingSpoon a layer of remaining cheese mixture down the middle of each noodle, lengthwise. Try to leave about a half inch on either side of noodle clear.

Once noodles have cheese layer, evenly divide the cooked veggies down each noodle.  Top with a bit of grated Mozzarella cheese.  Repeat process for each lasagna noodle.

Veggie Lasagna Rollups / The Grateful Girl Cooks!

Spread Italian pasta sauce on the bottom of a large baking dish (enough to lightly cover bottom of dish).  Roll each one of the lasagna noodles up, beginning at the short end.  Place lasagna rollups seam side down in the baking dish. Spoon reserved cheese mixture over tops of lasagna rollups.

Veggie Lasagna Rollups / The Grateful Girl Cooks!

Pour pasta sauce over tops and sides of rollups until covered (I used a can of Italian spaghetti sauce for simplicity).  Top the sauce with additional grated Mozzarella cheese and grated Parmesan cheese.

Veggie Lasagna Rollups / The Grateful Girl Cooks!

Bake lasagna rollups in a preheated 350 degree oven for approximately 20-25 minutes, or until cheese and sauce are bubbly, and dish is heated through.

Veggie Lasagna Rollups / The Grateful Girl Cooks!
Remove dish from oven. Let it cool for just a minute, then carefully lift each rollup out of dish with a spatula and place onto individual serving plates.  Here’s a sideview of what it looked like once cooked and on the plate… a simple, meatless yet tasty veggie and cheese filled Italian lasagna rollup.  The recipe makes 8 rollups, so depending on how hungry you are, you can either get 4 servings (2 per person) or 8 servings (1 per person).

Veggie Lasagna Rollups / The Grateful Girl Cooks!

Hope you will consider trying this recipe. Make it your own by adding any other veggies of your choice to the mix, as well. AND…if you want to add meat… simply brown some crumbled Italian sausage and add to the veggie mixture – whatever works best for you!  Have a great day, friends.

Veggie Lasagna Rollups / The Grateful Girl Cooks!

 

Veggie Lasagna Rollups
 
Prep time
Cook time
Total time
 
Cooked veggies, four cheeses, and Italian pasta sauce in rolled up lasagna noodles make this an easy to prepare, delicious and meatless meal.
As Prepared By:
Recipe type: Entree
Serves: 8 rollups
Ingredients
  • 4 ounces cream cheese (at room temp)
  • 16 ounces ricotta cheese
  • ½ cup grated Parmesan cheese
  • 1 teaspoon garlic powder
  • 2 Tablespoons butter
  • 1 cup yellow bell pepper, chopped
  • 1 cup green bell pepper, chopped
  • 1 cup yellow onion, chopped
  • 1 small package frozen spinach, thawed and drained really well
  • 7-8 mushrooms, chopped
  • 8 uncooked lasagna noodles
  • 1½ cups grated mozzarella cheese
  • 2 cups spaghetti sauce (prepared canned marinara)
  • Additional grated mozzarella and Parmesan (for sprinkling on top of rollups before baking)
Directions
  1. Melt butter in large skillet. Add chopped veggies (yellow and green bell peppers, onion, spinach, and mushrooms). Saute until crisp-tender. Set skillet aside.
  2. Cook lasagna noodles according to package instructions. When done, remove noodles carefully and drain; lay pasta flat on work surface and blot dry with a paper towel.
  3. In a bowl, stir together cream cheese, ricotta, Parmesan cheese, and garlic powder until fairly smooth. Reserve and set aside ¼ of cheese mixture to add to top of lasagna noodles prior to baking. Spoon a layer of remaining cheese mixture down the middle of each noodle, lengthwise, leaving about a half inch clear around edges of noodle.
  4. Evenly distribute cooked veggies down each noodle. Top with a bit of grated Mozzarella cheese. Repeat process for each lasagna noodle.
  5. Spread Italian pasta sauce on bottom of a large baking dish (enough to lightly cover bottom of dish). Roll each of the lasagna noodles up, beginning at short end. Place seam side down in baking dish. Spoon reserved cream cheese mixture over top of each rollup.
  6. Pour marinara sauce over tops and sides of rollups until covered. Top with additional grated Mozzarella cheese and Parmesan cheese (as much as you wish).
  7. Bake in preheated 350 degree oven for approximately 20-25 minutes, or until cheese and sauce are bubbly, and dish is heated through.
  8. Remove dish from oven. Let cool for 1-2 minutes, then carefully lift each rollup out of dish with a spatula and place onto individual serving plates.
Notes
The recipe makes 8 rollups, so depending on how hungry you are, you can either get 4 servings (2 per person) or 8 servings (1 per person).
Fresh baby spinach can be substituted for frozen (I was using what I had on hand).

 

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

“Old School” Tuna Cashew Casserole

When I was in High School (MANY years ago), I took a Gourmet Foods class. This recipe for “Old School” Tuna Cashew Casserole was one of the recipes we learned to prepare.  If you’re like me, you see the ridiculous humor in a simple tuna casserole being called “gourmet food”, but hey… back then, maybe it was?"Old School" Tuna Cashew Casserole / The Grateful Girl Cooks!
I’ve made this recipe many times over the years, but I still giggle to think it is anything even remotely compared to gourmet food.  Nowadays I like to think of it as a “fairly economical way to feed a family of 4” casserole (especially when it only takes one can of premium tuna as the main ingredient!). Completely simple, and so easy to prepare! The casserole can be served just as it is, straight from the oven, or it can be served on top of rice or noodles.  This time I made it… “as is”, so you can see from the photos what it is supposed to look like when done. Here’s how to make it:

Set aside 1/2 of the chow mein noodles before beginning (you will need them for crunchy topping later!).  Place the remaining ingredients (tuna *I used albacore*, celery, chow mein noodles, cashews, onion, seasonings, water, and cream of mushroom soup) in large bowl.

"Old School" Tuna Cashew Casserole / The Grateful Girl Cooks!

Stir well until all ingredients have been combined (see how easy it is?).  Pour into a 2 quart baking dish that has been sprayed with non-stick spray.  Sprinkle the top of casserole with the reserved chow mein noodles.

"Old School" Tuna Cashew Casserole / The Grateful Girl Cooks!

"Old School" Tuna Cashew Casserole / The Grateful Girl Cooks!

Bake, uncovered, at 325 degrees for 40 minutes. Casserole should be lightly browned and slightly bubbly around the edges when done.  Remove from oven. Let casserole cool for just a minute or two, then serve as is, or serve on top of rice or noodles.

"Old School" Tuna Cashew Casserole / The Grateful Girl Cooks!

Here’s what it looks like right after placing it on a serving plate.  The recipe, as written, makes 4 servings, and is easily doubled.  The casserole has good flavor and crunch from the celery, cashews, and chow mein noodles.  I would classify this simple casserole as “comfort food”, rather than “gourmet food”, but am still glad to have kept this recipe since making it in High School.  When I cooked it this time, I made it to have around for a quick lunch, rather than as a main course meal, but either way, it’s a quick and easy way to get tasty food on the table!

"Old School" Tuna Cashew Casserole / The Grateful Girl Cooks!

Have a good day!  Thank you for checking out this simple casserole recipe… a very OLD school recipe! Hope you enjoy it.

"Old School" Tuna Cashew Casserole / The Grateful Girl Cooks!Original recipe source: unknown (had recipe written on 3×5 card since High School)

"Old School" Tuna Cashew Casserole
 
Prep time
Cook time
Total time
 
This Old School Tuna Cashew Casserole is a completely easy to prepare comfort food meal, featuring tuna, cashews, chow mein noodles, celery, onion, cream of mushroom soup, etc..
As Prepared By:
Recipe type: Casserole
Serves: 4 servings
Ingredients
  • 3 ounces chow mein noodles (dry, in can-found in Asian section of grocery store), divided
  • 1 can cream of mushroom soup
  • ½ cup cashews, chopped coarsely
  • 1 cup celery, finely diced
  • 6 Tablespoons water
  • 1 can (6 ounces) tuna (preferably albacore), drained
  • 4 Tablespoons onion, minced
  • Salt & pepper (to lightly season)
Directions
  1. Preheat oven to 325 degrees.
  2. Set aside ½ of the chow mein noodles (reserved for topping).
  3. Place remaining ingredients in large mixing bowl; gently stir until fully combined. Pour into a 2 quart casserole dish that has been sprayed with non-stick cooking spray. Evenly spread.
  4. Top casserole with reserved chow mein noodles.
  5. Bake casserole, uncovered, at 325 degrees for 40 minutes, until lightly browned and slightly bubbly around the edges.
  6. Remove from oven, let cool for a minute or two, then serve.

 

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Teriyaki Chicken with Homemade Sauce

Here it is… the middle of a freezing winter in Oregon, but on one clear, cold, yet beautiful evening last week, we grilled Teriyaki Chicken With Homemade Sauce OUTSIDE on our BBQ! It was fun, and made us anticipate the hot days of summer which, thankfully, are coming SOON!Teriyaki Chicken with Homemade Sauce / The Grateful Girl Cooks!
I got this simple recipe for an “enhanced” Teriyaki sauce marinade from my sister Julie many years ago. I usually cut the chicken into cubes, marinate them then place chicken on skewers and grill, but this time, I left chicken breasts whole (thin ones) and grilled them, with the same delicious results!  The sauce is ridiculously easy to make, and the chicken is full of flavor. See the Notes section of printable recipe for info. on using this marinade for steak).

Here’s how you make the sauce:

In a medium sized bowl, mix together teriyaki sauce, sugar, cooking sherry, ground ginger, and minced garlic. Stir well until ingredients are fully combined.  Lightly season chicken pieces with salt. Place chicken into a covered container (or heavy duty gallon sized resealable plastic bag) and pour the marinade over the top. Turn to coat all pieces with marinade sauce. Cover container; refrigerate chicken and marinade for at least 6 hours for best flavor (overnight is the best!). Turn chicken occasionally to fully coat.

Teriyaki Chicken with Homemade Sauce / The Grateful Girl Cooks!

Teriyaki Chicken with Homemade Sauce / The Grateful Girl Cooks!

When chicken has finished marinating, place chicken onto hot BBQ grill (outdoor or indoor grill) and cook until done. If desired, you can baste the chicken while it cooks with the sauce. (Do NOT use the leftover sauce once the chicken is fully cooked- discard).

Teriyaki Chicken with Homemade Sauce / The Grateful Girl Cooks!

That’s it! See how very easy that was?  The teriyaki chicken has a wonderful flavor, and can be served as an entree… or it can be used to make teriyaki chicken sandwiches (with some grilled pineapple rings- yum!), or can be used in salads or teriyaki rice bowls. The possibilities are endless, and the flavor is wonderful!

Teriyaki Chicken with Homemade Sauce / The Grateful Girl Cooks!

Teriyaki Chicken with Homemade Sauce / The Grateful Girl Cooks!

I love recipes that can be made up ahead of time (like marinading the chicken all day), then cooked at the last minute without a lot of fuss. It sure makes an easy main dish for the family!

Have a great day. May you have eyes to see beauty all around as you go through your day.  Whether in a stunning sunset, the eyes of a friend or family member, or a kindness shared or observed… be the kind of person that seeks to find true beauty in it all; be grateful and kind.

Teriyaki Chicken with Homemade Sauce / The Grateful Girl Cooks!

Recipe Source:  My sister Julie M.

Teriyaki Chicken with Homemade Sauce
 
Prep time
Total time
 
This enhanced teriyaki sauce marinade will add additional flavor to grilled chicken (whole boneless breasts, thighs, or kebabs) OR thinly sliced steak.
As Prepared By:
Recipe type: Entree
Serves: 4-6 servings
Ingredients
  • 1 cup teriyaki sauce
  • 1 cup sugar
  • ¼ cup cooking sherry
  • ¼ teaspoon ground ginger
  • 3-4 minced garlic cloves
  • salt (to season meat with)
  • 4-6 pieces boneless skinless chicken breasts or thighs
Directions
  1. In medium sized bowl, combine teriyaki sauce, sugar, sherry, ginger, and minced garlic. Stir until sugar has dissolved and sauce is fully combined.
  2. Season chicken lightly with salt. Place chicken pieces into a large covered container (or gallon sized resealable plastic bag. Add marinade. Turn to fully cover all pieces of chicken with sauce. Cover container and place in refrigerator for at least 6 hours (overnight is the best!) to marinade.
  3. Once meat is done marinating, grill (on outdoor or indoor grill) until done. Serve, and enjoy!
Notes
Chicken can also be cut into 1-2 inch chunks, marinated then placed on skewers for grilling (kebabs).
Top sirloin steak can also be used if sliced very thin, then marinated. Place strips onto skewers, then grill. If you use round steak, meat must be marinated for a longer amount of time.

 

 

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Smoked Sausage, Veggie and Rice Skillet

Are you looking for an easy  “all in one pan” dish to prepare quickly after a busy day? How about this recipe for a Smoked Sausage, Veggie and Rice Skillet? This meal with meat, veggies and rice is made in under 30 minutes in one skillet, for especially easy cleanup!Smoked Sausage, Veggie and Rice Skillet / The Grateful Girl Cooks!
A few months ago my husband and I had dinner with friends prior to their move to Japan for a new work assignment. I asked my friend Erin (who has tried other recipes of mine) what type of recipes she would like to see on my blog that would help her feed her family of 5. She said she loves easy One Pan meals. Well, when I saw this recipe on Pinterest pop up, I knew it would fit the bill, so I tried it, and found this meal to be tasty, filling, and economical… and EASY to make, so I am sharing it here on the old blog! Here’s how to make it:

First thing… get all veggies prepped/sliced and rice ready to cook before you begin.

Heat olive oil on medium heat in large skillet. When hot, add sliced sausage. Cook until sausage has lightly browned. Add minced garlic; cook for an additional minute, stirring often so the garlic won’t burn.
Smoked Sausage, Veggie and Rice Skillet / The Grateful Girl Cooks!

Add sliced bell peppers, onion, broccoli, chicken broth and tomato sauce to the skillet. Stir to combine ingredients.

Smoked Sausage, Veggie and Rice Skillet / The Grateful Girl Cooks!

Simmer uncovered on low heat for 10-12 minutes, until liquid has been absorbed.

Smoked Sausage, Veggie and Rice Skillet / The Grateful Girl Cooks!

While sausage and veggies are cooking, cook rice per package instructions. Stir 2 cups of hot, cooked rice into sausage/veggie mixture when done.

Smoked Sausage, Veggie and Rice Skillet / The Grateful Girl Cooks!

Season with salt and pepper (and any other additional spices you may want to add), to taste.  Immediately sprinkle with grated mozzarella cheese, and serve hot.

Smoked Sausage, Veggie and Rice Skillet / The Grateful Girl Cooks!

That’s it! Not bad for an “all in one dish” meal, right? It really does fills you up, too! Depending on the portion size you choose, you can get between 4 and 5 servings out of this meal.
EASY PEASY!

Smoked Sausage, Veggie and Rice Skillet / The Grateful Girl Cooks!

Hope you will give this ridiculously easy dish a try.  Have a fantastic day, and God Bless You!

Smoked Sausage, Veggie and Rice Skillet / The Grateful Girl Cooks!

Recipe Source:  http://www.hillshirefarm.com/recipes/easy-smoked-sausage-skillet

Smoked Sausage, Veggie and Rice Skillet
 
Prep time
Cook time
Total time
 
Delicious and easy one pan meal featuring smoked sausage, rice, broccoli, onions, and bell peppers.
As Prepared By:
Recipe type: Entree
Serves: 4-5 servings
Ingredients
  • 1 package smoked sausage link (I used Hillshire Farm), cut into ¼ inch slices
  • ¼ cup olive oil
  • 2 garlic cloves, minced
  • ½ red bell pepper, thinly sliced
  • ½ yellow bell pepper, thinly sliced
  • 1 small yellow onion, thinly sliced
  • 1 small package frozen broccoli, thawed (approx. 1½-2 cups)
  • ½ cup chicken broth (can substitute water)
  • ½ cup tomato sauce
  • 2 cups pre-cooked rice (prepared according to package directions)
  • ½ cup grated mozzarella cheese
  • salt and pepper to taste
Directions
  1. Heat olive oil in large skillet. When hot, add sliced sausage. Cook until sausage has lightly browned. Add minced garlic; cook for an additional minute, stirring often so that garlic will not burn.
  2. Add sliced peppers, onion, broccoli, chicken broth and tomato sauce to the skillet. Stir to combine ingredients and simmer on low heat for 10-12 minutes, until liquid has been absorbed.
  3. While sausage and veggies are cooking, cook rice per package instructions. Stir hot, prepared rice into sausage/veggie mixture when done.
  4. Season with salt and pepper, to taste.
  5. Immediately sprinkle with grated mozzarella cheese and serve while hot.
Notes
This dish (as written)is not highly seasoned (which is great for kids!). If desired, add additional spices (garlic powder, dried chili pepper flakes, etc.) to suit your personal taste. May also substitute Pepper Jack cheese (for the mozzarella) for a bit more spice!

 

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Beef and Barley Soup

We had snow, freezing rain, and below freezing temperatures in Oregon this weekend. Brrr.  We were stuck inside waiting for the ice and snow to melt, so I made a large pot of delicious Beef and Barley Soup… a big bowl of hot soup sounded perfect for such cold, icy days!Beef and Barley Soup / The Grateful Girl Cooks!
When I was growing up, my Mom occasionally bought cans of a name brand’s Beef and Barley Soup. I always liked it, so it was a natural choice to try making my own. I found the recipe on Pinterest (from blogger and author Gina Homolka at Skinnytaste.com), and loved the SIMPLE ingredients it takes to make it.  The soup cooks on low for a couple hours, which allows the meat to become VERY TENDER. The addition of barley helps make it very filling – the soup tastes delicious… AND only has 336 calories per serving (1½ cups of soup).

Interested?  Well, here’s how you make it:

Heat oil in a large heavy pot on medium heat.  Once oil is hot, add beef, which has been lightly seasoned with salt. Brown the meat on all sides (this will take 3-4 minutes).

Beef and Barley Soup / The Grateful Girl Cooks!

Once the meat is browned, drain grease. Add chopped carrots, onion, celery and minced garlic. Stir to combine.

Beef and Barley Soup / The Grateful Girl Cooks!

Add water, salt, and a couple of bay leaves to the pot. Stir well. Bring the mixture to a boil. Once it begins to boil, turn the heat down to LOW.  Put a cover on the pot. Let the soup simmer on low heat for 1½ to 2 hours (leaving the lid on the pot the entire time). The long cooking time helps tenderize the beef. While it cooked, I worked on a puzzle, read, played with our dog, did some laundry, and enjoyed it as the amazing smell from the cooking soup began to fill our home.

Beef and Barley Soup / The Grateful Girl Cooks!

When the long cook time is done, add dry barley to the soup. Stir well. Taste the broth.  Season with ground black pepper.  Add additional salt, if needed (to taste). Stir well.

Beef and Barley Soup / The Grateful Girl Cooks!

Let the soup simmer on LOW (uncovered) for an additional 35-40 minutes, while the barley cooks.  The barley will “plump” a bit as it cooks and will absorb some of the liquid.

Beef and Barley Soup / The Grateful Girl Cooks!

When done cooking, remember to take out the bay leaves (!!!), then ladle some of this delicious soup into individual bowls, garnish with a bit of dried parsley, and serve!

Beef and Barley Soup / The Grateful Girl Cooks!

Hope you enjoy this simple, yet hearty and filling soup. My husband and I sure enjoyed it, served with a slice of crusty sourdough bread. I’m looking forward to the leftovers for lunch today!  The beef was incredibly tender, and the taste was wonderful. Best of all, it was a very simple soup to prepare!

Beef and Barley Soup / The Grateful Girl Cooks!

Have a great day! The last report I heard on the news yesterday said that 47 of the 48 mainland states have snow in one part of them or another. That’s a whole lot of COLD WEATHER! Stay warm, make a big pot of hot soup… and enjoy your day!

Beef and Barley Soup / The Grateful Girl Cooks!Recipe Source:  http://www.skinnytaste.com/beef-barley-soup/

Beef and Barley Soup
 
Prep time
Cook time
Total time
 
This hearty, delicious and filling soup containing beef, barley, carrots, celery and onions is sure to please on a cold Winter's day!
As Prepared By:
Recipe type: Soup
Serves: 7½ cups
Ingredients
  • 1 teaspoon oil
  • 1½ pounds beef round stew meat (1-2 inch pieces)
  • 1 cup chopped carrots
  • 1 cup chopped onions
  • ½ cup chopped celery
  • 2 cloves garlic, minced
  • 6 cups water
  • 1-2 teaspoons salt (season to taste)
  • 2 bay leaves (in spice section-added for seasoning)
  • ⅔ cup dry barley
  • Ground black pepper (approx. ½ teaspoon)
  • Additional salt, to taste
  • Dried parsley (for garnish-optional)
Directions
  1. Heat oil in a large heavy pot on medium heat. Once oil is hot, add beef, which has been lightly seasoned with salt. Brown meat on all sides (this will take 3-4 minutes). Drain grease from pan.
  2. Add chopped carrots, onion, celery and minced garlic. Stir to combine.
  3. Add water, salt, and a couple of bay leaves to the pot. Stir well. Bring the mixture to a boil. Once it begins to boil, turn the heat down to Low. Put a cover on the pot. Let the soup simmer on low heat for 1½ to 2 hours. The long cooking time helps to tenderize the beef. Meat should be tender when done.
  4. Add barley. Stir to combine. Season with ground black pepper. Taste the soup. Add additional salt, if needed. Let soup simmer on low (uncovered) an additional 35-40 minutes, while the barley cooks.
  5. When done cooking, remember to take out the bay leaves (!!!), then ladle some of this delicious soup into individual bowls, garnish with a bit of dried parsley, and serve!

 

 

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

1 2 3 18