Archive of ‘Side Dishes’ category

Grilled Summer Veggies

The HOT summer continues here in the great Pacific Northwest! We are still using our BBQ grill a lot, as we try to keep our kitchen (and home) cool! Soooo… here’s a recipe I make quite frequently in the summertime… Grilled Summer Veggies!Grilled Summer Veggies / The Grateful Girl Cooks!This recipe is really, really easy.  All that is involved in the prep work for this delicious side dish is slicing and cutting up the veggies. I even was able to use some homegrown veggies from our garden as part of this dish (yee haw!)

Grilled Summer Veggies / The Grateful Girl Cooks!Once the veggies are sliced and chopped, put them into a large bowl. I used zucchini, yellow squash, red onion, green and red pepper, green beans (even threw in a couple yellow fillet beans from the garden), and baby carrots, but you can certainly add in additional veggies to make this dish “your own”.

Grilled Summer Veggies / The Grateful Girl Cooks!I seasoned the veggies with olive oil, salt, pepper, Parmesan cheese (the kind in the green can – the name brand “shaker” cheese), garlic powder, and Italian seasoning.

Grilled Summer Veggies / The Grateful Girl Cooks!I stirred the veggies and seasonings together, then put them into our BBQ-safe grill pan (we got one for about $8 at a home improvement warehouse; if you don’t have access to one, just use a cast iron skillet on your BBQ to cook these, but watch out… it will get REALLY hot!). This one has a handle to carry it that detaches once you get it on the BBQ grill.

Grilled Summer Veggies / The Grateful Girl Cooks!Cook the veggies on a medium-hot grill for about 15 minutes or so, stirring often. My husband was the “Grill-Meister and Stirrer-Extraordinaire” for this dish!

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

Grilled Summer Veggies / The Grateful Girl Cooks!Once the veggies were done (fork-tender), we brought them inside and topped them with grated Parmesan cheese, and served them up, straight out of the grill pan! YUM!

Grilled Summer Veggies / The Grateful Girl Cooks!Sure hope you will give this EASY recipe a try. These grilled summer veggies are a wonderful accompaniment to most meat dishes. I think you and your family will love them!

Have a great day!  May you find beauty all around you today. Hope you’re looking for it!

Grilled Summer Veggies / The Grateful Girl Cooks!

Grilled Summer Veggies
 
Prep time
Cook time
Total time
 
These grilled mixed vegetables are the perfect EASY Summer side dish!
As Prepared By:
Recipe type: Side Dish
Serves: 4 servings
Ingredients
  • 1 zucchini, sliced
  • 1 yellow squash, sliced
  • 3 slices red onion (then quartered
  • ½ green bell pepper, cut into chunks
  • ½ red bell pepper, cut into chunks
  • green beans (I used about 10), ends trimmed and beans cut in half
  • 6-8 baby carrots, cut in half lengthwise
  • ¼ cup Parmesan cheese (the kind in the shaker can)
  • Salt and Pepper to taste
  • 3 Tablespoons olive oil
  • ½ teaspoon garlic powder
  • ½ teaspoon Italian seasoning
  • Grated Parmesan cheese (for garnish once veggies are cooked)
Directions
  1. Prepare all veggies. Place into a large bowl.
  2. Add seasoning ingredients: Parmesan cheese (shaker can kind), salt, pepper, olive oil, garlic powder, and Italian seasoning, Mix well to combine.
  3. Place veggies into a sprayed BBQ grill saute pan or into a cast iron skillet. Place pan onto a medium high BBQ grill. Cook for 15-18 minutes, stirring occasionally so the veggies don't burn.
  4. When done, remove from heat (if using cast iron skillet it will be HOT... be careful!).
  5. Sprinkle grated Parmesan cheese over the top of the hot vegetables, and serve.
  6. Enjoy!

 

 

Save

Save

Fresh Corn Sauté with Red Pepper and Onions

I love summertime… and I LOVE fresh corn on the cob! A giant piece of fresh corn is one of my favorite foods of summer. This recipe for Fresh Corn Sauté with Red Pepper and Onions is absolutely, lip-smackin’ delicious. And did I mention how SIMPLE this is to make? And how LOW IN CALORIES  and DELICIOUS it is, also? (ding, ding… we have a WINNER!)Fresh Corn Saute with Red Pepper and Onions / The Grateful Girl Cooks! This is a fantastic summer side dish! It only took me about ten minutes to prepare, from start to finish! I found the recipe in this month’s issue of Cooking Light Magazine, and knew I wanted to try it! Sure am glad I did… it only takes a few (fresh) ingredients, serves 4, and takes about 10 minutes to prepare. How awesome is that?  It’s kind of ironic that I am sharing so many photos of such a quick, easy dish, but hey… it’s a colorful dish, and I didn’t want to be selfish and NOT share… so here goes!

Cut the kernels off of 2 large ears of fresh corn, then chop green onions, and dice red peppers. Only takes a couple minutes. (see how easy so far?)

Fresh Corn Saute with Red Pepper and Onions / The Grateful Girl Cooks!Fresh Corn Saute with Red Pepper and Onions / The Grateful Girl Cooks!
Melt a bit of butter in a large skillet. No brainer, right?

Fresh Corn Saute with Red Pepper and Onions / The Grateful Girl Cooks!Add the fresh corn kernels to the skillet. Sauté corn for 2 minutes on medium-high heat.

Fresh Corn Saute with Red Pepper and Onions / The Grateful Girl Cooks!
Add the chopped green onions and the diced red peppers. Whew… so hard. Are you sweating yet?

Fresh Corn Saute with Red Pepper and Onions / The Grateful Girl Cooks!
Add salt and pepper; stir to combine.

Fresh Corn Saute with Red Pepper and Onions / The Grateful Girl Cooks!
Sauté for 2 more minutes, or until the corn is crisp-tender. Hope you’re not too tired at this point (insert sarcastic grin).

Fresh Corn Saute with Red Pepper and Onions / The Grateful Girl Cooks!
Remove corn from skillet onto serving plate. Look at how gorgeous those colors are!!!

Fresh Corn Saute with Red Pepper and Onions / The Grateful Girl Cooks!
Serve this dish hot… and enjoy the work of your hands. The recipe makes 4 servings (1/2 cup per serving). This summer side dish is delicious, crispy, and full of summer goodness! YUM!

Fresh Corn Suute with Red Pepper and Onions / The Grateful Girl Cooks!Fresh Corn Saute with Red Pepper and Onions / The Grateful Girl Cooks!Recipe source: Cooking Light Magazine, August 2015 issue, page 42.

Fresh Corn Sauté with Red Pepper and Onions
 
Prep time
Cook time
Total time
 
Here's a quick, delicious and low in calories summer side dish that features fresh corn!
As Prepared By:
Recipe type: Side Dish
Serves: 4 servings
Ingredients
  • 2 Tablespoons butter
  • 2 cups fresh corn kernels (I used 2 large ears of corn)
  • ¼ cup chopped green onions (approx. 1 stalk-green and white parts)
  • ¼ cup diced red bell pepper
  • ¼ teaspoon salt
  • ¼ teaspoon ground black pepper
Directions
  1. With a sharp knife, cut the kernels off of ears of corn (shucked and de-silked)
  2. Melt butter in large skillet over medium to high heat.
  3. Add fresh corn kernels to the skillet. Cook them for 2 minutes on medium-high.
  4. Add the chopped green onions, diced red bell pepper, salt and pepper. Stir to combine.
  5. Cook for 2-3 more minutes, or until the corn is crisp, but tender.
  6. Serve while hot, and enjoy!

 

Save

Save

Save

Purple Coleslaw

I happen to love coleslaw. I love the crunch of the cabbage, and the creamy, slightly sweet dressing it is mixed with. Coleslaw is so easy to make, and I like the way this Purple Coleslaw deepens in it’s purple color the longer it is mixed together. More color on my plate!Purple Coleslaw / The Grateful Girl Cooks!
I know that it is easy to go to the produce section and buy pre-shredded coleslaw mixes. I know it is easy to go to the salad dressing section and buy a pre-made coleslaw dressing. I totally “get” the convenience of it, but I LOVE being able to make a great coleslaw using fresh produce, AND making my own “not out of the bottle” coleslaw dressing.

Store bought coleslaw mixes usually have lots of shredded green cabbage, shredded carrots and a teensy,tiny bit of purple cabbage. I like to make my own coleslaw THAT way, but I also love this recipe which adds a much larger amount of purple cabbage, which ultimately colors the dressing purple the longer the coleslaw is mixed together. It’s kinda fun to serve a purple coleslaw, and it’s a breeze to make my own!

First you shred about a cup of purple cabbage. I used a mandolin, but you can also do this with a cheese grater.

Purple Coleslaw / The Grateful Girl Cooks!Purple Coleslaw / The Grateful Girl Cooks!
Then you do the same with green cabbage and some carrots.

Purple Coleslaw / The Grateful Girl Cooks!
Once the veggies have been shredded, put them into a large mixing bowl.

Purple Coleslaw / The Grateful Girl Cooks!
Mix the ingredients together. See how pretty it is already?

Purple Coleslaw / The Grateful Girl Cooks!
Now mix up the coleslaw dressing. Easy.

Purple Coleslaw / The Grateful Girl Cooks!
Add it to the shredded veggie mix. Stir well, to combine.

Purple Coleslaw / The Grateful Girl Cooks!
Cover with plastic wrap and refrigerate for at least an hour (the longer the better), so the flavors can come together. When ready to serve, give it a good stir, and dig in. Refrigerate leftovers. The longer you keep the coleslaw refrigerated (and stirred), the more purple the dressing will become, as the deep purple color from the cabbage mixes with the dressing. It’s kind of a unique touch for a delicious coleslaw.

Purple Coleslaw / The Grateful Girl Cooks!
This is a perfect side dish for summer BBQ’s. We really enjoy this great coleslaw. Sure hope you will give it a try. Have a great week!

Recipe source: My brain and lots of experimenting…

Purple Coleslaw / The Grateful Girl Cooks!

Purple Coleslaw
 
Prep time
Total time
 
Quick recipe for a crunchy, delicious Purple Coleslaw. Perfect for summer BBQ's.
As Prepared By:
Recipe type: Side Dish
Serves: 3 cups
Ingredients
For Coleslaw:
  • 2 cups shredded green cabbage
  • 1 cup shredded purple cabbage
  • ½ cup shredded carrots
For Coleslaw Dressing:
  • 1 cup mayonnaise
  • 2 Tablespoons apple cider vinegar
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • 1 teaspoon poppyseeds
  • 2 Tablespoons granulated sugar
Directions
  1. Shred green cabbage, purple cabbage, and carrots. Place into a large mixing bowl. Mix well, to combine.
  2. In a small mixing bowl, combine the mayonnaise, apple cider vinegar, salt, pepper, poppyseeds, and granulated sugar. Mix well, to thoroughly combine.
  3. Add the dressing to the slaw mixture. Stir well until all veggies are coated with dressing. Cover coleslaw with plastic wrap; place in refrigerator for a minimum of 1 hour (preferably longer), so that flavors come together and the slaw is very cold.
  4. Serve, and enjoy!
Notes
Prep time does not include inactive refrigeration time. The longer the cole slaw is refrigerated, the better it is, and the more PURPLE it becomes!

Recipe source: My brain and lots of testing…

Save

Save

Fruit Kabobs

If you’re the “lucky” person who is asked to bring fruit to a celebration or potluck meal, maybe you would be interested in this simple idea… FRUIT KABOBS! Perfectly portable, delicious, and EASY! Your guests can grab a skewer of beautiful fresh fruit… healthy AND easy peasy!Fruit Kabobs / The Grateful Girl Cooks!

It’s officially Spring in the Pacific Northwest… the temperatures are warming up a bit, we have enjoyed glorious days of sunshine and warmth, followed by days of clouds and rain. No complaints here, but I am really getting excited for backyard BBQ’s and family gatherings (birthdays, holidays, etc.) which are just around the corner!

I’ve made these many times over the years, for as little as 4 people, up to almost 50 people.  Fruit Kabobs look cute, and are very easy for guests to add to their plate. You can adapt the kabobs to whatever fruit you enjoy… for these pictured, I used fresh blueberries, cantaloupe, kiwi, pineapple, and strawberries, all layered onto wooden skewers. Wooden skewers are available in most grocery stores and are inexpensive.

Sliced bananas can also be used on kabobs, but you need to cut and skewer them right before you serve, so they don’t turn brown. Using the fruit shown, I was able to make the skewers up several hours before we served them (at an Easter brunch). I covered the platter with plastic wrap, and into the refrigerator they went… to chill until time to eat!

Fruit Kabobs / The Grateful Girl Cooks!No need for a “recipe” …and no need for any dipping sauces… the natural sweetness of the fruit is a perfect dish for any gathering! Hope you will try this simple, easy way to serve fruit “salad” in a different format! Your family or friends will love it!

Have a great day!

Fruit Kabobs / The Grateful Girl Cooks!

 

Save

Save

Save

Ken’s Garlic Bread

I named this “recipe” after my husband, Ken… a total bread-lover, who ALWAYS enjoys this garlic bread with a meal. Seriously… the guy can put away the garlic bread. Therefore I named it “Ken’s Garlic Bread”. Amen.Ken's Garlic Bread / The Grateful Girl Cooks!
I felt rather foolish thinking I could put this garlic bread “recipe” (if you can call it that) on my blog, but then I got to thinking that maybe there are people out there who suffer in silence, somberly eating a plain old, ordinary, buttered slice of hot bread, while our family scarfs down pieces of this completely delicious, crispy, and filled with flavor garlic bread! Yeah… if you believe that, I’ve got some swampland down in Florida for ya…

I finally decided… why NOT put our tried and true garlic bread “recipe” out there?  (Hey… it IS my blog, right?)  I get it… most people have “their way” of making garlic bread, and that’s awesome. Well, this is our family’s way. Maybe you will like it as much as we do. Maybe one of our grown sons has been laying awake wondering HOW does Mom make that good garlic bread we always used to have for dinner?

That is why I posted this recipe. And believe it or not… there really is no “recipe”. Just some pictures that will show you what we do. Nine times out of 10 we start with sourdough bread, but French bread is a good runner up. You can use virtually any kind of bread, and chances are, you’re gonna like it!  Follow these easy directions, then cook the bread on a rack under your oven broiler. That’s it!!

Here’s how: Slice the loaf or baguette in half length-wise with a serrated knife, and do the following:

Ken's Garlic Bread / The Grateful Girl Cooks!

Yep, that’s right… I used the kind of parmesan cheese that comes in the green can. Both “shaker can parmesan”and fresh are perfect for this bread.

Ken's Garlic Bread / The Grateful Girl Cooks!

Lightly sprinkle with garlic powder. We don’t need to chase away any vampires today, folks!

Ken's Garlic Bread / The Grateful Girl Cooks!

Now lightly sprinkle with paprika…

Ken's Garlic Bread / The Grateful Girl Cooks!

Lightly sprinkle with dried parsley. Now put bread on rack under broiler. Keep an eye on it so it doesn’t burn… You want it to look nice and golden brown…

Ken's Garlic Bread / The Grateful Girl Cooks!

And there ya have it! Congratulations. You made my hubby’s favorite garlic bread. Aren’t you proud? Now insert bread into your mouth and enjoy!

Hope you will give this a try… It’s DEFINITELY not rocket science, and it works like a charm every time. Absolutely delicious! ENJOY!

Ken's Garlic Bread / The Grateful Girl Cooks!

Save

Save

Spanish Rice

Mexican cuisine is my favorite type of food to eat, if given the choice. I really enjoy making tacos, enchiladas, quesadillas, fajitas, tamales, refried beans and Spanish Rice.Spanish Rice / The Grateful Girl Cooks!
For years I bought and cooked a “name brand” version of Spanish Rice to serve alongside our Mexican dinners. Then, a few years ago, I decided to try to make my own version, so I could control what ingredients went into this dish.

I don’t know what took me so long to just make it from scratch, myself! I usually have all the ingredients in my pantry, and I love that I don’t have to purchase a pre-boxed, shelf stable version (with some interesting ingredients) to prepare! AND… I can make it myself, with FRESH ingredients in just about the same time as the box mix! It’s simple. It’s delicious!

Spanish Rice / The Grateful Girl Cooks!

Serve that delicious Spanish Rice with a couple of tacos… boom! You’ve got a great meal!

Sure hope you’ll give this recipe a try as a filling side dish. I think you will like it, especially with some yummy tacos or enchiladas! Enjoy!

Spanish Rice / The Grateful Girl Cooks!Recipe Source: My brain, and my Mexican food hunger pangs.

Spanish Rice
 
Prep time
Cook time
Total time
 
Easy, delicious, and inexpensive to prepare, this Spanish Rice is a perfect accompaniment to any Mexican food meal!
As Prepared By:
Recipe type: Side Dish
Serves: 6 servings
Ingredients
  • 1 cup uncooked rice
  • 2 Tablespoons olive or vegetable oil
  • ¾ cup brown onion, finely chopped
  • ½ cup green pepper, chopped finely
  • 1 (14 ounce) can diced tomatoes (do not drain)
  • 1 cup water
  • 1½ teaspoons salt
  • 1 teaspoon chili powder
  • ⅛ teaspoon garlic powder
  • ⅛ teaspoon cumin
  • cilantro for garnish, if desired
Directions
  1. In a medium saucepan, heat the oil on medium-high heat. Add the onions and green pepper. Cook for 4-5 minutes, until onions are softened and translucent.
  2. Add the rest of the ingredients to the pan (except for cilantro). Stir until ingredients are thoroughly combined.
  3. Bring mixture to a quick boil, then reduce heat to low. Cover pan and cook rice on low simmer for 20-30 minutes, stirring once halfway through cooking time, until liquid has all been absorbed into the rice. Check on the rice at the 20 minute mark. If rice needs more cooking time to absorb more liquid, continue cooking. Keep an eye on it, so that you don't burn the rice.
  4. When rice is done, place it into serving dish and garnish with cilantro, if desired.
  5. Serve and enjoy!

 

 

Save

Save

Smashed Potatoes with Mushrooms and Shallots

Last night I made Smashed Potatoes with Mushrooms and Shallots as a side dish with our dinner. Wow! Think I’ve found another delicious side dish!Smashed Potatoes with Mushrooms and Shallots / The Grateful Girl Cooks!
My husband and I enjoyed them very much! I knew I wanted to serve red potatoes on the side, and knew I didn’t want “regular” mashed potatoes. I wanted to jazz them up a bit, so I ended up making these potatoes without a recipe by using ingredients I already had in my kitchen that I knew would taste wonderful added to red potatoes! And they did taste great! Yum!

Sauteed shallots, chopped mushrooms, butter, parsley, milk, salt, pepper, and a bit of garlic give these red potatoes an extra burst of flavor! The cooked red potatoes are lightly smashed, (rather than mashed until smooth and creamy) for extra texture.

These potatoes were a perfect side dish to our pork tenderloin dinner (Pork Tenderloin with Cranberry-Raspberry Sauce). Easy to prepare, and delicious!

Hope you will give these smashed potatoes a try. I really do think you will enjoy serving and eating them… they would be great as a side dish with pork, beef or chicken.

Smashed Potatoes with Mushrooms and Shallots / The Grateful Girl Cooks!

Potatoes cut into chunks, then cooked with some minced garlic until tender… leave the peel on the potatoes!

Smashed Potatoes with Mushrooms and Shallots / The Grateful Girl Cooks!

Shallots, mushrooms, garlic powder, and parsley are cooked in a bit of butter until soft.

Smashed Potatoes with Mushrooms and Shallots / The Grateful Girl Cooks!

Cooked potatoes are combined with cooked mushrooms, shallots, butter, garlic powder, salt, pepper, and milk. Potatoes are lightly smashed, not creamed.

Smashed Potatoes with Mushrooms and Shallots / The Grateful Girl Cooks!

Garnish with a bit of parsley, and serve. Easy… and delicious!

Smashed Potatoes with Mushrooms and Shallots / The Grateful Girl Cooks!

Smashed Potatoes with Mushrooms and Shallots
 
Prep time
Cook time
Total time
 
Smashed red potatoes, with sauteed mushrooms and shallots, are a perfect side dish for pork, beef or chicken.
As Prepared By:
Recipe type: Side Dish
Serves: 4-5 servings
Ingredients
  • 4 medium sized red potatoes
  • 1 teaspoon garlic, minced
  • 1 teaspoon butter
  • ⅓ cup shallots, finely chopped
  • 4-5 button mushrooms, chopped
  • ¼ teaspoon garlic powder
  • ¼ teaspoon dried parsley
  • 2 Tablespoons milk
  • 1 Tablespoon butter
  • Salt and Pepper, to taste
  • Additional dried parsley (for garnish, if desired)
Directions
  1. Wash the potatoes. Do not peel. Cut the potatoes into medium sized chunks. Place potatoes into medium sauce pan and cover with water. Add minced garlic to pan. Cook on medium high heat for approximately 30 minutes, or until potatoes become tender (test by inserting knife point into potato).
  2. While potatoes are cooking, melt one teaspoon of butter in a skillet. Add the chopped shallots, chopped mushrooms, garlic powder, and dried parsley. Cook approximately 4-5 minutes, until mushrooms and shallots have cooked through and have softened.
  3. When potatoes have finished cooking, drain water. Add the sauteed shallot/mushroom mixture to the potatoes. Add milk and butter; lightly smash all ingredients together with a potato masher or a fork until ingredients are combined. Season to taste with salt and pepper. Add additional milk, if desired.
  4. Place smashed potatoes in a serving bowl, and garnish with additional parsley, if desired.
  5. Serve, and enjoy!

 

Save

Save

Sugar Snap Pea Stir Fry

Every year, I love to grow sugar snap peas in our backyard raised bed garden. I always have a bumper crop, and freeze bags of them at their peak. So it made perfect sense to me to come up with a good stir fry recipe to use these wonderful veggies. So here it is… my “Sugar Snap Pea Stir Fry”.Sugar Snap Pea Stir Fry / The Grateful Girl Cooks!
Try not to be too dazzled by the “oh so creative” name I gave this recipe… ha ha! It’s the best I could come up with, so don’t judge!)  Anyways… here is a tasty way to cook sugar snap peas, along with some red and orange peppers, mushrooms, garlic, teriyaki sauce, and topped with toasted almonds, that will delight your taste buds!

You can use either fresh or frozen sugar snap peas (I used some I had in the freezer from my garden this past summer). Either fresh or frozen sugar snap peas will work great in this recipe!  I served these with Sweet Ginger Teriyaki Salmon and it was a big hit! Sure hope you will consider trying this recipe…it’s a great way to get some veggies into your meals! Enjoy!

Sugar Snap Pea Stir Fry / The Grateful Girl Cooks!

Here are the sugar snap peas in my garden this past summer…

Sugar Snap Pea Stir Fry / The Grateful Girl Cooks!

I stir fried the snap peas and peppers first, then pushed them over to one side of the skillet and stir-fried the mushrooms for a couple minutes, then combined them.

Sugar Snap Pea Stir Fry / The Grateful Girl Cooks!

Added some garlic, which was followed by grated fresh ginger and a bit of teriyaki sauce…

Sugar Snap Pea Stir Fry / The Grateful Girl Cooks!

Lightly toasted sliced raw almonds in a “dry” skillet, to add as a garnish at serving time.

Sugar Snap Pea Stir Fry / The Grateful Girl Cooks!

Ready to eat, and enjoy!

Sugar Snap Pea Stir Fry / The Grateful Girl Cooks!

Sugar Snap Pea Stir Fry
 
Prep time
Cook time
Total time
 
This Asian-inspired stir-fry, featuring sugar snap peas, peppers, and mushrooms is a wonderful side dish!
As Prepared By:
Recipe type: Side Dish
Serves: 4 servings
Ingredients
For Stir Fry:
  • 2 Tablespoons olive oil
  • 2 cups sugar snap peas (fresh or frozen)
  • ½ cup red bell peppers, sliced
  • ½ cup orange bell peppers, sliced
  • 1 cup sliced mushrooms
  • 1 teaspoon minced garlic
  • ½ teaspoon grated ginger (I used a microplane, to grate the ginger very finely)
  • ¼ cup teriyaki sauce
  • salt, to taste
For Garnish:
  • ¼ cup sliced raw almonds, dry roasted (see notes section on "how to dry roast")
Directions
  1. Heat the olive oil on medium-high in a non-stick skillet.
  2. When oil is hot, add the sugar snap peas and the red/orange peppers. Cook for 2-3 minutes. Push veggies over to one side of skillet; add the mushrooms.
  3. Cook mushrooms for 2-3 minutes, then combine veggies. Add the garlic and the grated ginger; cook for additional minute.
  4. Stir in the teriyaki sauce, and cook until all ingredients are heated through.
  5. Place veggies onto serving dish. Garnish with toasted almond slices.
  6. Serve, and enjoy!
Notes
How to dry roast almond slices: Heat a skillet (with no oil or butter) on medium-low. Add the sliced almond slices to the skillet. Heat 2-3 minutes until they begin to turn light brown. Keep the almonds stirred while they cook, so they won't burn. The End.

 

Save

Save

Copycat Marie Callender’s Cornbread

I received this recipe for a copycat version of Marie Callender’s Cornbread almost 20 years ago.  A woman from our church gave me this recipe. I have no idea where she got the recipe, BUT I DO KNOW that it’s an excellent recipe for cornbread, AND tastes very similar to the cornbread served by the restaurant chain.Copycat Marie Callender's Cornbread / The Grateful Girl Cooks!

This cornbread rises very high, is slightly sweet, and absolutely delicious, just like the original! YUM! My husband and I enjoyed this cornbread last evening with our dinner… I like to drizzle it with honey; he likes to drizzle it with molasses. Either way… it’s GOOD and really easy to prepare!

This is a perfect cornbread to serve alongside a big, hot, bowl of soup… (Mom’s Old-Fashioned Chili is a fave of ours), a salad, or Pinto Beans And Ham . Really good, really easy… got it? Hope you’ll give it a try… I think you will love it!

Recipe Source: Sharon Fredeen

Copycat Marie Callender's Cornbread / The Grateful Girl Cooks!

Getting ready to blend the ingredients in food processor. Ingredients can also be blended by hand, using a pastry blender.

Copycat Marie Callender's Cornbread / The Grateful Girl Cooks!

Ingredients are blended only until moistened. Don’t over-mix this.

Copycat Marie Callender's Cornbread / The Grateful Girl Cooks!

Batter poured into a greased 9×9 baking pan… ready to go into the oven!

Copycat Marie Callender's Cornbread / The Grateful Girl Cooks!

Out of the oven and cut into 9 pieces… looks good!

Copycat Marie Callender's Cornbread / The Grateful Girl Cooks!

Cornbread, split in half and adorned with butter, for a close-up view!

Copycat Marie Callender's Cornbread / The Grateful Girl Cooks!

Copycat Marie Callender's Cornbread
 
Prep time
Cook time
Total time
 
Slightly sweet, and sky-high, this copycat version of a famous restaurant's cornbread is perfect alongside your favorite soup or salad!
As Prepared By:
Recipe type: Bread
Serves: 9 servings
Ingredients
  • 2 cups all-purpose flour
  • 1 cup yellow corn meal
  • ¾ cup granulated sugar
  • ⅓ cup dry milk powder
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • ⅔ cup vegetable oil or shortening (I use oil)
  • 2 eggs, slightly beaten
  • 1 cup water
Directions
  1. In a large bowl or food processor base, combine the flour, corn meal, sugar, dry milk powder, baking powder, and salt. Cut in the oil or shortening with a pastry blender, or process until mixture becomes small crumbs.
  2. Remove from processor, if using, and place ingredients in large bowl.
  3. Stir in eggs and water until mixture is just blended. Do not over-mix the batter.
  4. Grease a 9x9 inch square pan. Pour batter into pan and spread until it is evenly distributed.
  5. Bake at 425 degrees for 20 minutes (or longer), or until a toothpick inserted comes out clean.
  6. Cornbread will turn a very light golden brown on top.
  7. Remove cornbread pan to a wire rack to cool slightly. Cut into 9 pieces, serve, and enjoy!
Notes
If using an 8x8 inch square pan, remember you will need a longer cook time!

 

Save

Save

Pecan Praline Yams

Wow… Thanksgiving is just around the corner. Time to start thinking about turkey, dressing, potatoes and the other traditional side dishes that will be prepared, including these amazing Pecan Praline Yams, baked with brown sugar, coconut, butter and pecans! Pecan Praline Yams / The Grateful Girl Cooks! A Thanksgiving tradition! Yams, baked with brown sugar, coconut, butter and pecans are a perfectly delicious (and easy) side dish for your family feast!
I grew up having yams (or sweet potatoes) at every single Thanksgiving meal. My mom always made them the way that a lot of people from the South eat them… mashed, with marshmallows melted on the top. I thought they were good, but they weren’t anything I couldn’t live without at Thanksgiving.

THESE Pecan Praline Yams are a far different story. They have become one of my favorite parts of our Thanksgiving meal since I began making them about 15 years ago… now they are a tradition!  Here they are… fresh out of the oven… a double batch!

Pecan Praline Yams / The Grateful Girl Cooks!

I originally found the recipe on a can of Princella Yams… you know, the big cans of yams you can find at any old grocery store. I decided to try the recipe printed on the can just to see if they were any good… and, believe me… they were delicious! The pecans, butter, brown sugar, and coconut bake together to form a sweet little crust on top of the yams.

Oh. My. Goodness. These yams are sooo very good.  See how the ingredients form a nice crumbly crust on top of the yams once baked? Yum.

Pecan Praline Yams / The Grateful Girl Cooks!

This recipe is ridiculously quick to prepare, and I think that’s fantastic, especially with all the other traditional dishes I need time to make for Thanksgiving, things like Whole Berry Cranberry Orange Sauce, Homemade Dinner Rolls, Toll House Pie,  Rainbow Jello Salad and Mom’s Famous Cream Cheese Ball.

Pecan Praline Yams / The Grateful Girl Cooks!

Pecan praline yams are perfect served alongside our other family traditional Thanksgiving “must haves”.

Pecan Praline Yams / The Grateful Girl Cooks!

I sure hope you will give these a try… we LOVE them, and I think you will enjoy serving these at your holiday meal, alongside YOUR favorite family traditional recipes!

Pecan Praline Yams / The Grateful Girl Cooks!Original recipe source: Printed on can of Princella Yams!

Pecan Praline Yams
 
Prep time
Cook time
Total time
 
Yams, baked with brown sugar, coconut, butter and pecans. A Thanksgiving tradition!
As Prepared By:
Recipe type: Side Dish
Serves: 5-6 servings
Ingredients
  • 29 oz. can of yams, drained (this is the large size can)
  • ⅓ cup chopped pecans
  • ⅓ cup coconut
  • ⅓ cup packed brown sugar
  • 3 Tablespoons all purpose flour
  • 3 Tablespoons butter, melted
Directions
  1. Preheat oven to 350 degrees.
  2. Place drained yam pieces into an ungreased casserole dish in a single layer (8x8 - use 9x13 if doubling this recipe).
  3. In a small bowl, mix the remaining ingredients together. Sprinkle the crumbly mixture over the top of the yams, to cover.
  4. Bake at 350 degrees for 35 - 40 minutes. Serve while hot, and enjoy!
Notes
This recipe is EASILY doubled. It is also perfectly good to bake ahead of time, then cover with foil and reheat before serving. This sure helps on a busy day of food prep for a Thanksgiving meal.

Here’s one more to pin on your Pinterest boards!Pecan Praline Yams / The Grateful Girl Cooks! Yams, baked with brown sugar, coconut, butter and pecans are a perfectly delicious (and easy) side dish for your family feast!ds!

Save

Save

1 2 3 4 5