Archive of ‘Vegetable Dishes’ category

Asian Style Stir Fry Veggies

Asian Style Stir Fry Veggies are bursting with color and flavor, and are a simple, delicious way to serve fresh vegetables with your meals.  Even kids will like this simple side dish!Asian Style Stir Fry Veggies / The Grateful Girl Cooks! You'll love these colorful, delicious, quick and easy to make Asian style stir fry veggies. They're a perfect side dish for a variety of meals.

The recipe couldn’t be simpler, but the results are sure yummy! I came up with a simple sauce years and years ago, and enjoy using it occasionally to enhance mixed fresh stir-fried vegetables! Here’s how to make this dish:

Clean veggies, dry and then prep them, by cutting them into bite sized slices or chunks.  This time, I used broccoli, yellow squash, green zucchini, red and orange bell peppers, brown onion, baby carrots, and mushrooms, but any combination of vegetables you have available will work well (I’ve also added bok choy, green peppers, fresh asparagus or green beans, at times). Set aside.

Chopped Stir Fry Veggies

Mix Asian-style sauce in a small cup or bowl.  I simply used a fork to mix the ingredients (water, soy sauce, ground ginger and cornstarch) together. Set aside.

Stir Fry Veggie Sauce

In a large skillet, heat oil on medium-high heat until very hot (but not smoking).  Add the vegetables all at once (except for minced garlic). Cook, stirring often, until vegetables are cooked (about 5-6 minutes). They should be crisp-tender when done. Add the minced garlic, and stir, to prevent burning. Cook an additional minute.

Chopped Vegetables in skillet cooking

Give the sauce a final stir, then pour the Asian sauce into skillet, and stir to combine. The sauce will begin to thicken almost immediately. Continue to stir. If sauce becomes too thick, add just a touch of water to skillet and stir until all veggies are coated with sauce, and are heated through.

Pouring Asian sauce into veggies in skillet

Once the veggies are heated through, and are covered with the sauce, they are ready to serve.  For this meal, I served them as a side dish, along with a piece of pan-seared salmon and steamed rice. YUM!

Chopped veggies stir frying with sauce

That’s it! I really hope you will consider making these Asian Style Stir Fry Veggies.  They add a LOT of color and wonderful flavor to any meal!  It’s a great way to get more vegetables onto the plate, and they really do taste great (hint, hint).

Hope you have an absolutely WONDERFUL day, and remember… be KIND to those you encounter throughout your day.  You never know what others are going through… why not be their bright beacon of hope for that day! God Bless You!

Asian Style Stir Fry Veggies / The Grateful Girl Cooks!

Asian Style Stir Fry Veggies
Prep Time
10 mins
Cook Time
6 mins
Total Time
16 mins
 
Quick and easy stir fry vegetables, colorful and delicious, lightly coated with an Asian inspired sauce are the perfect side dish for a variety of meals.
Category: Side Dishes
Servings: 2 large servings
Calories Per Serving: 221 kcal
Author: JB at The Grateful Girl Cooks!
Ingredients
For Veggies (Use any combo or quantity you wish... this is what I used):
  • 2 Tbsp Vegetable oil
  • 1 Zucchini , I used 1/2 green and 1/2 yellow), sliced
  • 6-8 Mushrooms , sliced
  • 1/4 medium Brown onion , sliced
  • 1 cup Bell peppers , I used red and orange, sliced
  • 8 Baby Carrots , I used 8-10, sliced lengthwise
  • 1 cup Broccoli florets
  • 1 tsp Minced garlic
For Asian Style Sauce:
  • 3/4 cup water
  • 2 Tablespoons soy sauce
  • 1/8 teaspoon ground ginger
  • 1 teaspoon cornstarch , I used a heaping teaspoon
Instructions
  1. Clean veggies, dry them, then prep them, by cutting them into bite sized slices or chunks. Set aside.
  2. Mix Asian-style sauce in a small cup or bowl. I simply used a fork to mix the ingredients (water, soy sauce, ground ginger and cornstarch) together. Set aside.
  3. In a large skillet, heat oil on medium-high heat until very hot (but not smoking). Add the vegetables all at once (except for minced garlic). Cook, stirring often, until vegetables are cooked (about 5-6 minutes). They should be crisp-tender when done. Add the minced garlic, and stir to prevent burning. Cook an additional minute.
  4. Give the sauce a final stir, then pour it into skillet, and stir to combine. The sauce will begin to thicken almost immediately. Continue to stir. If sauce becomes too thick, add just a little bit more water to skillet and stir until all veggies are coated with sauce, and are heated through. Remove skillet from heat, serve, and enjoy!.
Nutrition Facts
Asian Style Stir Fry Veggies
Amount Per Serving (1 g)
Calories 221 Calories from Fat 126
% Daily Value*
Total Fat 14g 22%
Saturated Fat 11g 55%
Sodium 1071mg 45%
Potassium 900mg 26%
Total Carbohydrates 19g 6%
Dietary Fiber 5g 20%
Sugars 10g
Protein 7g 14%
Vitamin A 166.6%
Vitamin C 190.3%
Calcium 5.5%
Iron 11.7%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Asian Style Stir Fry Veggies / The Grateful Girl Cooks! You'll love these colorful, delicious, quick and easy to make Asian style stir fry veggies. They're a perfect side dish for a variety of meals.

Baked Parmesan Zucchini Fries

Baked Parmesan Zucchini Fries are a delicious family-friendly way to get kids (and adults) to EAT THEIR VEGGIES!  Baked (not fried) to a crispy finish, and served with a cool, seasoned dipping sauce on the side, these “fries” won’t last long, as a side dish or an appetizer!Baked Parmesan Zucchini Fries / The Grateful Girl Cooks! Baked Parmesan Zucchini Fries are a delicious side dish or appetizer! Baked until crispy, and served with dipping sauce, these "fries" will be a big hit!

The zucchini are crispy on the outside, and have lots of flavor with the simple coating, and the PLUS is that they are BAKED, not FRIED. They are really very easy to prepare, and it’s a great way to get more veggies into the food rotation in a fun way (especially if the kids like french fries)!  Zucchini fries are delicious baked and eaten without any accompaniments, but I like to dip them in a tasty sauce (or ranch dressing).

This time I made up a quick and simple Mexican-spiced dip/sauce (with some of my favorite spices), to serve on the side, by combining non-fat plain Greek yogurt with a Tablespoon of mayonnaise and added cumin, garlic powder, chili powder, and paprika until blended. The dipping sauce has good Southwestern flavor, but is not too spicy, by the way! Make ahead, cover,  and refrigerate until ready to use.

Baked Parmesan Zucchini Fries / The Grateful Girl Cooks!

I used a green zucchini and a yellow zucchini to make the fries. After slicing the ends off, they were cut like this: #1 Cut each in half in the middle, #2 Cut each half in half lengthwise, and #3 Cut those pieces into 4 lengthwise slices each (so they are wedges about 1/2 an inch wide).

Baked Parmesan Zucchini Fries / The Grateful Girl Cooks!

In a small bowl, place two eggs, and lightly beat them until combined. In another small bowl, place mix Panko crumbs, Parmesan cheese, garlic powder, salt and pepper, paprika and Italian seasoning until combined.

Baked Parmesan Zucchini Fries / The Grateful Girl Cooks!

Dip zucchini wedges, one at a time into the egg mixture to coat. Shake off excess egg back into bowl, then dip and roll in Panko mixture to coat all sides. Place each coated piece of zucchini on a baking sheet which has been lined with aluminum foil, covered with non-stick spray. Repeat until all “fries” have been coated.  Make sure to keep wedges separated on foil.

Baked Parmesan Zucchini Fries / The Grateful Girl Cooks!

Baked Parmesan Zucchini Fries / The Grateful Girl Cooks!

Spray the top of the zucchini with cooking spray or lightly drizzle with olive oil.  Bake in a preheated 425 degree oven for 22-25 minutes, flipping zucchini fries over,  half way through the cooking time.  When done, the zucchini should be crisp on the outside and lightly browned.

Baked Parmesan Zucchini Fries / The Grateful Girl Cooks!

Transfer zucchini fries to a platter, and serve with dipping sauce (if desired).

Baked Parmesan Zucchini Fries / The Grateful Girl Cooks!

Baked Parmesan Zucchini Fries / The Grateful Girl Cooks!

Serve, and enjoy this yummy finger food side dish (or appetizer!).  Recipe is easily doubled for a larger crowd… as written, the recipe makes 32 “fries”. Hope you enjoy them… we sure did!

Baked Parmesan Zucchini Fries / The Grateful Girl Cooks!

Zucchini Fries Recipe Source: Trish, at https://www.momontimeout.com/baked-parmesan-zucchini-fries-recipe/

Baked Parmesan Zucchini Fries
Prep Time
10 mins
Cook Time
22 mins
Total Time
32 mins
 
Baked until crispy, Parmesan Zucchini Fries will be a big hit with family and friends, especially when served with a creamy seasoned dipping sauce.
Category: Side Dish / Appetizer
Servings: 32 fries
Author: JB at The Grateful Girl Cooks!
Ingredients
  • 2 zucchini (medium sized- I used 1 green and 1 yellow)
  • 2 eggs , beaten lightly
  • 1/2 cup Panko bread crumbs
  • 1/4 cup grated Parmesan cheese
  • 1/4 teaspoon Italian seasoning
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon paprika
For Dipping Sauce:
  • 1/2 cup non-fat Greek yogurt (can substitute sour cream)
  • 1 Tablespoon Mayonnaise
  • 1/4 teaspoon EACH of spices (chili powder, ground cumin, garlic powder and paprika)
Instructions
To Make Dipping Sauce:
  1. Mix Greek yogurt, mayonnaise, cumin, garlic powder, chili powder, and paprika in small bowl until blended. Cover, and refrigerate until ready to use.
To Make Zucchini Fries:
  1. Cut both ends off each zucchini (discard). Cut each zucchini in half across the middle, then cut each half in half lengthwise, then cut those pieces into 4 lengthwise slices each (so they are wedges about 1/2 an inch wide). You should have 32 wedges.
  2. In a bowl, lightly beat eggs until combined. Set aside.
  3. In another bowl, mix Panko crumbs, Parmesan cheese, garlic powder, salt, pepper, paprika and Italian seasoning until combined.
  4. Dip zucchini wedges, one at a time into the egg mixture to coat. Shake excess egg back into bowl, then dip and roll zucchini slice in Panko mixture to coat all sides. Place each coated piece of zucchini on baking sheet lined with foil, and sprayed lightly with non-stick spray. Repeat until all "fries" have been coated. Keep wedges separated. Spray the top of the zucchini with cooking spray, or lightly drizzle with olive oil.
  5. Bake in preheated 425 degree oven for 22-25 minutes, turning zucchini slices over, half way through cooking time. When done, zucchini should be crisp on the outside and lightly browned. Transfer zucchini fries to a platter, and serve with dipping sauce (if desired).

Here’s one more to pin on your Pinterest boards!Baked Parmesan Zucchini Fries / The Grateful Girl Cooks! Baked Parmesan Zucchini Fries are a delicious side dish or appetizer! Baked until crispy, and served with dipping sauce, these "fries" will be a big hit!

Potato Hash with Rosemary

If you are looking for a simple vegetable side dish to serve with beef, poultry or pork, may I suggest this simple yet delicious Potato Hash With Rosemary?Potato Hash with Rosemary / The Grateful Girl Cooks!
I found the recipe for this side dish in a Southern Living cookbook I bought while on vacation in Washington state earlier this summer. The recipe couldn’t be simpler… baking potato, sweet potato, onion, garlic, fresh rosemary, and light seasonings are cooked together until tender… then served. The potato hash was a wonderful side dish for a chicken dinner I fixed recently, so I wanted to share this easy recipe with YOU, in the hope that you will want to try it, too!

Here’s how to make it:  First, prep the ingredients (truly this is easy, and it’s the “hardest” part of the whole recipe).  Peel and cube potatoes, mince garlic, chop onion and fresh rosemary.

Potato Hash with Rosemary / The Grateful Girl Cooks!

Heat olive oil in a non-stick skillet on medium-low heat. Add rest of ingredients except for garnish (potato, sweet potato, onion, garlic, Tablespoon of fresh rosemary, salt and pepper). Stir together.  Cover skillet and cook (on medium-low) for 20-25 minutes, stirring and turning occasionally, until potatoes are tender.

Potato Hash with Rosemary / The Grateful Girl Cooks!

When done, transfer potato hash to serving dish and garnish with fresh sprigs of rosemary.
Serve hot, and enjoy this simple veggie side dish!

Potato Hash with Rosemary / The Grateful Girl Cooks!

I think it looks pretty good… and guess what? It TASTES good, also! Win-Win!

Potato Hash with Rosemary / The Grateful Girl Cooks!

I enjoy finding and trying new recipes for side dishes, and glad I found this one. Hope you have the opportunity to try making these, as well, and trust you enjoy them. Hope you have a fantastic day, friends. I am grateful today for another GORGEOUS warm summer day here in Oregon.

Potato Hash with Rosemary / The Grateful Girl Cooks!Recipe Source: The cookbook “Southern Living – 1998 Annual Recipes”, Published 1998, Oxmoor House, Inc., Book Division of Southern Progress Corporation, page 16.

Potato Hash with Rosemary
Prep Time
5 mins
Cook Time
20 mins
Total Time
25 mins
 
This easy to prepare potato hash, lightly seasoned with salt, pepper, onion, and fresh rosemary is a simple side for most beef, pork and poultry dishes.
Category: Side Dish
Servings: 4 servings
Author: JB at The Grateful Girl Cooks!
Ingredients
  • 1 large baking potato , peeled and cubed
  • 1 large sweet potato , peeled and cubed
  • 1/4 cup chopped onion
  • 2 garlic cloves , minced
  • 2 Tablespoons olive oil
  • 1 Tablespoon chopped fresh rosemary
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • **Garnish (optional): fresh sprigs of rosemary
Instructions
  1. Heat olive oil in a non-stick skillet on medium-low heat. Add rest of ingredients except for garnish (potato, sweet potato, onion, garlic, Tablespoon of fresh rosemary, salt and pepper). Stir together.
  2. Cover skillet and cook (on medium-low) for 20-25 minutes, stirring occasionally, until potatoes are tender.
  3. When done, transfer potato hash to serving dish and garnish with fresh sprigs of rosemary.
  4. Serve hot, and enjoy this simple side dish!

Here’s one more to pin to your Pinterest boards!Potato Hash with Rosemary / The Grateful Girl Cooks!

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Nanci’s 4-Bean Salad

I love Summertime… warm days of sunshine, BBQ’s on the back deck, enjoying the company of friends and family and the variety of wonderful foods we share when we get together… including Nanci’s 4-Bean Salad!Nanci's 4-Bean Salad / The Grateful Girl Cooks! This DELICIOUS side salad takes less than 10 minutes to put together!
I received this recipe from a friend named Nanci that I was privileged to be in a Bible Study group with. She told me it was a GREAT salad, and thought we would enjoy it!  I jotted down the recipe (I think it said she had been handed down the recipe from her mother-in-law) and added it to the BIG box of recipes on my desk that I want to try.

I’ve been hanging on to her recipe for over a year now (shame on me), and FINALLY got around to making it.  Oh boy… am I glad I did! It is so very easy to make (in under 10 minutes), and the flavor is remarkable (even better than store-bought)!  It was so good (and PERFECT for summer picnics), I knew I wanted to share it on this blog!

Here’s how you make Nanci’s 4-Bean Salad:  Drain and rinse all beans. Place drained beans, green pepper and red onion in large mixing bowl.

Nanci's 4-Bean Salad / The Grateful Girl Cooks!

In small separate bowl, whisk oil, vinegar, sugar, salt and pepper together until sugar has dissolved. Pour over beans; stir gently to mix all ingredients together.

Nanci's 4-Bean Salad / The Grateful Girl Cooks!

Nanci's 4-Bean Salad / The Grateful Girl Cooks!

Cover salad and refrigerate. The flavor of the salad is best developed when it has been refrigerated for at least 8 hours or overnight! Stir salad occasionally during the refrigeration process. Place the 4-Bean Salad into a nice serving bowl (big enough to hold 8 cups of salad), serve, and enjoy!

Nanci's 4-Bean Salad / The Grateful Girl Cooks!

Nanci's 4-Bean Salad / The Grateful Girl Cooks!

The salad itself takes less than 10 minutes to throw together. I recommend mixing it up either EARLY in the morning for a late dinner OR making salad in the evening for serving the next day.  Either way you choose to prepare it, I really think you will LOVE this delicious, flavor-filled simple bean salad!  Have a great day!

Nanci's 4-Bean Salad / The Grateful Girl Cooks!

Recipe Source: My friend, Nanci Peck

Nanci's 4-Bean Salad
Prep Time
10 mins
Total Time
10 mins
 
This easy to prepare, quick and delicious 4-Bean Salad is perfect for family get-togethers, picnics, or potlucks!
Category: Salad
Servings: 8 cups
Author: JB at The Grateful Girl Cooks!
Ingredients
For Salad:
  • 1 can green beans
  • 1 can kidney beans
  • 1 can garbanzo beans
  • 1 can yellow wax beans
  • 1 small green bell pepper , sliced thin
  • 1 small red onion , sliced thin
For dressing:
  • 1/3 cup vegetable oil
  • 2/3 cup white vinegar
  • 3/4 cup granulated sugar
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
Instructions
  1. Drain and rinse all beans. Place drained beans, green pepper and red onion in large mixing bowl.
  2. In small separate bowl, whisk oil, vinegar, sugar, salt and pepper together until sugar has dissolved. Pour over beans; stir gently to mix all ingredients together.
  3. Cover salad and refrigerate. The flavor of this salad is best developed when it has been refrigerated for at least 8 hours or overnight! Stir salad occasionally during the refrigeration process. Serve, and enjoy!
Recipe Notes
*Cans of beans are standard size (15.5 ounces)
*Prep time shown does not indicate refrigeration time (8 hours or overnight is best for flavors to saturate!)

Here’s one more to pin on your Pinterest boards!Nanci's 4-Bean Salad / The Grateful Girl Cooks! This DELICIOUS side salad takes less than 10 minutes to put together!

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P.F. Chang’s Spicy Green Beans (copycat)

Looking for a tasty new way to serve those yummy summer green beans you get from the grocery store, Farmer’s Market or your own garden?  How about this delicious, quick and easy recipe for P.F. Chang’s Spicy Green Beans (copycat)?P.F. Chang's Spicy Green Beans (copycat) / The Grateful Girl Cooks!
I’ve grown my own green beans for years now, so I’m always on the lookout for new ways to cook and serve them.  I found this recipe on Pinterest and decided to give it a try.  I think you will be surprised how GOOD these green beans are… the addition of an Asian pan sauce makes them “practically perfect in every way” (to coin a phrase from Mary Poppins).  All in all the beans take only 5-6 minutes to cook… really!  The “hardest” thing you will have to do is snip the ends off the beans… ha ha!  Here’s how to make this delicious (restaurant copycat) side dish, from the comfort of your own home:

First make the Asian sauce by mixing ingredients in a small bowl. See how EASY that was? Now set the bowl aside until ready to use.

P.F. Chang's Spicy Green Beans (copycat) / The Grateful Girl Cooks!
Put sesame oil into a large skillet or wok (you can buy sesame oil in the Asian food section of most supermarkets). Turn heat to medium high heat for 30 seconds.  To the hot oil add the chopped green onions, minced garlic, and the red pepper flakes. Stir well and cook for 30 seconds, stirring constantly and being careful NOT to burn the garlic.

P.F. Chang's Spicy Green Beans (copycat) / The Grateful Girl Cooks!

P.F. Chang's Spicy Green Beans (copycat) / The Grateful Girl Cooks!
Add the green beans to the skillet. Stir constantly and cook for 3-4 minutes, until they are just about fully cooked. The beans will turn a deeper green color as they cook.

P.F. Chang's Spicy Green Beans (copycat) / The Grateful Girl Cooks!

When beans are done, move them over to one side of the skillet. Give the Asian sauce a good stir and add it to the skillet. Stir well, and cook the sauce for 30 seconds (still on medium-high heat); let the sauce come to a boil, then turn the heat to LOW. The sauce will thicken slightly.

P.F. Chang's Spicy Green Beans (copycat) / The Grateful Girl Cooks!
Stir the sauce into the green beans to coat.  Cook beans and sauce for another 30 seconds, then remove skillet from heat.

P.F. Chang's Spicy Green Beans (copycat) / The Grateful Girl Cooks!

Place the hot green beans and sauce onto serving plate or in a bowl, and garnish with sesame seeds (if using). Serve the green beans while hot… and ENJOY!

P.F. Chang's Spicy Green Beans (copycat) / The Grateful Girl Cooks!

P.F. Chang's Spicy Green Beans (copycat) / The Grateful Girl Cooks!

We enjoyed trying this recipe for fresh green beans. They are NOT too spicy at all, and have fantastic flavor!  I used only 1 pound of green beans, so if you are using 2 pounds of beans the quantity will be much larger than shown in my photos!  Hope you will consider trying this recipe… and I trust you will find it just as delicious as we did! Have a great day!

P.F. Chang's Spicy Green Beans (copycat) / The Grateful Girl Cooks!

Recipe Source: http://domesticsuperhero.com/copycat-pf-changs-spicy-green-beans/

P.F. Chang's Spicy Green Beans
Prep Time
10 mins
Cook Time
5 mins
Total Time
15 mins
 
Fresh green beans are cooked in a flavor-filled Asian sauce in this delicious P.F. Chang's copycat recipe!
Category: Side Dish
Servings: 4 -6 servings
Author: JB at The Grateful Girl Cooks!
Ingredients
For Beans:
  • 1-2 pounds fresh green beans , ends trimmed and beans cut into 2 inch pieces
  • 2 green onions , chopped thin
  • 1 teaspoon red pepper flakes
  • 4 garlic cloves , minced
  • 2 Tablespoons sesame oil
For Asian Sauce:
  • 1/8 teaspoon salt
  • 1/8 teaspoon black pepper
  • 2 Tablespoons low sodium soy sauce
  • 1 Tablespoon rice vinegar
  • 1 teaspoon white granulated sugar
  • 1/4 cup water
  • Sesame Seeds , for garnish (optional)
Instructions
  1. Make the Asian sauce by mixing ingredients in a small bowl. Set the bowl aside until ready to use.
  2. Put sesame oil into a large skillet or wok. Turn heat to medium high for 30 seconds. To the hot oil add chopped green onions, minced garlic, and red pepper flakes. Stir well and cook for 30 seconds, stirring constantly and being careful NOT to burn the garlic.
  3. Add the green beans to the skillet. Stir constantly and cook for 3-4 minutes, until they are just about fully cooked. The beans will turn a deeper green color as they cook. When beans are done, move them over to one side of the skillet. Give the Asian sauce a good stir and add it to the skillet. Stir well, and cook the sauce for 30 seconds (still on medium-high heat); let the sauce come to a boil, then turn the heat to LOW. The sauce will thicken slightly. Stir the sauce into the green beans to coat. Cook beans and sauce for another 30 seconds, then remove skillet from heat.
  4. Place the hot green beans and sauce onto serving plate or in a bowl, and garnish with sesame seeds (if using). Serve the green beans while hot... and ENJOY!

Here’s one more to pin to your Pinterest boards!P. F. Chang's Spicy Green Beans / The Grateful Girl Cooks!

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Swiss Chard with Bacon and Mushrooms

Recently I cooked Swiss Chard with Bacon and Mushrooms as a side dish for dinner, and was pleased with the results. The addition of bacon, mushrooms, onion and garlic to Swiss chard made this quite a flavorful vegetable dish!Swiss Chard with Bacon and Mushroms / The Grateful Girl Cooks!
I started growing rainbow chard in my garden several years ago, so I enjoy trying new ways to prepare it (in the photo below you can see the young chard-with red and white stalks, growing in our garden)!  Swiss chard is a leafy green vegetable that has been around for centuries. The chard develops large stalks, once mature. The leaves can be green or slightly red, and the stalks can vary in color, such as white, yellow or red. The leaves are very nutritious, and fresh young leaves can be eaten raw in salads.  For this recipe I used red chard, and did not use a published recipe, only my ideas for what might taste good.

Swiss Chard with Bacon and Mushroms / The Grateful Girl Cooks!

Here’s how I made this veggie side dish:

Stack bacon pieces on top of each other. Using a sharp knife, slice bacon into thin strips. Place bacon pieces (sliced) into a large skillet. Cook on medium-high heat, stirring occasionally, until bacon pieces begin to brown (3-4 minutes). Leave all bacon grease in the skillet (this photo is from another recipe, but shows how I slice the bacon).
Swiss Chard with Bacon and Mushroms / The Grateful Girl Cooks!

Add chard stems, sliced mushrooms and chopped red onion to the bacon and bacon drippings in the skillet. Continue to cook until chard stems become slightly tender (3-4 mins).  Add chopped chard leaves, and stir to combine. Continue to cook on medium heat, stirring occasionally, until leaves have wilted and are cooked through (2-3 minutes).

Swiss Chard with Bacon and Mushroms / The Grateful Girl Cooks!

Add minced garlic and stir to combine. Cook for 1 minute, being careful to not burn the garlic. Add salt and pepper, to taste.

Swiss Chard with Bacon and Mushroms / The Grateful Girl Cooks!

Serve hot.

Swiss Chard with Bacon and Mushroms / The Grateful Girl Cooks!

I cut the Swiss Chard stalks into fairly large slices as you can see from the photos, so if you prefer smaller bites, slice them to the thickness you prefer.  Hope you will consider trying this recipe, and as always, I sincerely hope you enjoy it!

Swiss Chard with Bacon and Mushroms / The Grateful Girl Cooks!

Swiss Chard with Bacon and Mushrooms
Prep Time
5 mins
Cook Time
12 mins
Total Time
17 mins
 
Swiss chard, bacon, onion and mushrooms are featured in this easy to prepare vegetable side dish.
Category: Vegetable Dish
Servings: 4 servings
Author: JB at The Grateful Girl Cooks!
Ingredients
  • 4-5 slices bacon , (cut into thin pieces before cooking)
  • 8-10 mushrooms , sliced thin
  • 1/4 cup chopped red onion
  • 3 Tablespoons bacon grease (approx. from cooked bacon)
  • 1 head Swiss chard (I used red chard), chopped and divided (stems separated from leaves)
  • 1 teaspoon minced garlic
  • Salt and Pepper to taste
Instructions
  1. Stack bacon pieces on top of each other. Using a sharp knife, slice into thin strips. Place bacon pieces (sliced) into a large skillet. Cook on medium-high heat, stirring occasionally, until bacon pieces begin to brown (3-4 minutes). Leave all bacon grease in the skillet.
  2. Add chard stems, sliced mushrooms and chopped red onion. Continue to cook until chard stems become slightly tender (3-4 mins).
  3. Add chopped chard leaves, and stir to combine. Continue to cook on medium heat, stirring occasionally, until leaves have wilted and are cooked through (2-3 minutes).
  4. Add minced garlic and stir to combine. Cook for 1 minute, being careful to not burn the garlic.
  5. Add salt and pepper to taste, then serve while hot.

Here’s another to pin to your Pinterest boards!Swiss Chard with Bacon and Mushroms / The Grateful Girl Cooks!

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Cauliflower Rice with Parmesan and Garlic

One of the foods trending recently is “cauliflower rice”, which is a healthy side dish for those wishing to avoid some of the carbs and starches found in “regular” rice (and a great way to get more veggies onto dinner plates). I recently found a recipe for Cauliflower Rice with Parmesan and Garlic, and decided to check it out.Cauliflower Rice with Parmesan and Garlic / The Grateful Girl Cooks!
The dish is called “rice” because a head of cauliflower is processed in a food processor (or by using a box grater) so that the florets become small enough that they LOOK like rice.  The cauliflower is then cooked and served. This recipe adds a bit of flavor to the cooked “rice” by means of fresh grated Parmesan cheese, minced garlic and butter.

It’s very easy to make this side dish. If you’ve been curious like I was as to how to make it, give this simple recipe a try and see for yourself!  Here’s how to make it:

To “rice” the cauliflower, remove outer leaves and core from a medium sized head of cauliflower. Cut the cauliflower into small florets.

Cauliflower Rice with Parmesan and Garlic / The Grateful Girl Cooks!

Place the florets into a food processor (with blade attachment).  Pulse several times until the cauliflower florets are small like grains of rice. If you do not own a food processor, no problem… simply use a box cheese grater and grate into small rice sized pieces!

Cauliflower Rice with Parmesan and Garlic / The Grateful Girl Cooks!

Melt butter in a large skillet or saucepan on medium-low heat. Add minced garlic and continue to cook, stirring constantly, for 2-3 minutes, so that the garlic flavor is infused into the melted butter. It is important NOT to burn the garlic, so keep an eye on it!  Add the “riced” cauliflower to the skillet, stir, and turn the heat up to medium-high.

Cauliflower Rice with Parmesan and Garlic / The Grateful Girl Cooks!

Sprinkle grated Parmesan cheese on top and stir well, to combine. Cook cauliflower for about 5 minutes, or until cauliflower is tender, stirring often.  Season with salt and pepper, to taste. I added in some dried parsley at this point, as well. Stir to completely mix all ingredients, and reheat, if necessary to serving temp.

Cauliflower Rice with Parmesan and Garlic / The Grateful Girl Cooks!

Pour the rice into a serving dish, garnish with chopped fresh parsley and additional Parmesan cheese, if desired.  Serve hot.

Cauliflower Rice with Parmesan and Garlic / The Grateful Girl Cooks!

Hope you will consider trying this recipe for cauliflower rice.  It fools the eye because it LOOKS like rice on the plate, but tastes like cauliflower (with some seasonings)!  What a great way to get more veggies onto the ol’ dinner plate, right?  Have a great day!

Cauliflower Rice with Parmesan and Garlic / The Grateful Girl Cooks!

Recipe Adapted From: http://kirbiecravings.com/2016/05/garlic-parmesan-cauliflower-rice.html

Cauliflower Rice with Parmesan and Garlic
Prep Time
5 mins
Cook Time
7 mins
Total Time
12 mins
 
Servings: 4 cups
Author: JB at The Grateful Girl Cooks!
Ingredients
  • 1 medium head of cauliflower (will yield approx. 4 cups of cauliflower "rice")
  • 4 Tablespoons butter
  • 4 garlic cloves , minced
  • 1/2 cup shredded Parmesan cheese
  • Dried parsley (just a shake or two)
  • Salt and pepper , to taste
  • Fresh chopped parsley for garnish (optional)
  • Parmesan cheese for garnish (optional)
Instructions
  1. To "rice" the cauliflower, remove outer leaves and core from a medium sized head of cauliflower. Cut the cauliflower into small florets. Place florets into a food processor (with blade attachment). Pulse several times until florets are small, like grains of rice. No food processor? Use a box cheese grater and grate into small rice sized pieces!
  2. Melt butter in a large skillet or saucepan on medium-low heat. Add minced garlic and continue to cook, stirring constantly, for 2-3 minutes, so the garlic flavor is infused into butter. It is important NOT to burn the garlic, so keep a good eye on it! Add "riced" cauliflower to skillet, stir, and turn heat to medium-high.
  3. Sprinkle grated Parmesan cheese on top and stir well, to combine. Cook cauliflower for about 5 minutes, stirring often, until cauliflower is tender. Season with salt and pepper (to taste) and dried parsley. Stir to combine all ingredients, and reheat if necessary, to serving temp.
  4. Transfer the rice to a serving dish, garnish with chopped fresh parsley and additional Parmesan cheese, if desired. Serve hot.

Here’s one more to pin on your Pinterest boards!

Cauliflower Rice with Parmesan and Garlic / The Grateful Girl Cooks!

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Brussel Sprouts with Bacon and Mushrooms

If you like trying new vegetable dishes, I’m sure you will LOVE this simple side dish recipe for Brussel Sprouts with Bacon and Mushrooms!  We enjoyed these with our dinner recently! This is a perfectly delicious side dish for the holidays or other meals!Brussel Sprouts with Bacon and Mushrooms / The Grateful Girl Cooks! Pan-seared Brussel sprouts with bacon, mushrooms, shallots, butter and garlic are a perfect side dish for your holiday dinner or any other meal!
I grew up not liking brussel sprouts at all, but as an adult I have really come to love them… pan-seared, roasted, steamed… practically every way they can be prepared. For this particular recipe I decided to pan-sear brussel sprouts with a small amount of thick-cut bacon, then added sliced mushrooms, shallots, salt, pepper, minced garlic, and finished them with a touch of butter. The results? DELICIOUS! Here’s how to make them:

Chop up bacon (I use kitchen scissors-easy!) and add it to skillet. Cook on medium heat 2-3 minutes, until it is about 1/2 way done.

Brussel Sprouts with Bacon and Mushrooms / The Grateful Girl Cooks!

Add brussel sprouts that have been cut in half.  Continue to pan-sear the brussel sprouts in bacon drippings for a couple minutes (add a tiny bit of olive oil to skillet if necessary).  Lightly season the veggies with salt and pepper.

Brussel Sprouts with Bacon and Mushrooms / The Grateful Girl Cooks!

Continue cooking until the brussel sprouts begin to soften (3-4 minutes), flipping half way through cooking time.  Add 3 Tablespoons water to pan, and cook until water has cooked away.

Brussel Sprouts with Bacon and Mushrooms / The Grateful Girl Cooks!

Add sliced mushrooms and shallots to skillet. Continue cooking until mushrooms are done and cooked through (approx. 3-4 minutes). Add minced garlic; cook for additional minute. At this point, brussel sprouts and mushrooms should be cooked through. Add a tiny pat of butter, and stir until butter has melted and coated veggies (**Butter is completely optional, but does add a bit more flavor… just sayin’).

Brussel Sprouts with Bacon and Mushrooms / The Grateful Girl Cooks!

Remove pan from heat, season with additional salt and pepper (if necessary – to taste), then serve.

Brussel Sprouts with Bacon and Mushrooms / The Grateful Girl Cooks!

The bacon will be fully cooked , the brussel sprouts tender, and there will be a whole lot of flavor going on!

Brussel Sprouts with Bacon and Mushrooms / The Grateful Girl Cooks!

This is a very simple yet tasty side dish to prepare.  I hope you will consider trying these… it’s just another way to get some yummy veggies onto that dinner plate. Plus… everything’s better with bacon, right?  Have a great day!

Brussel Sprouts with Bacon and Mushrooms / The Grateful Girl Cooks!

Brussel Sprouts with Bacon and Mushrooms
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
 
Pan-seared brussel sprouts are enhanced by adding bacon, mushrooms, shallots, and garlic, making this simple veggie side dish come alive!
Category: Side Dish
Servings: 2 servings
Author: JB at The Grateful Girl Cooks!
Ingredients
  • 10 Brussel Sprouts (approx. 5 per person), cut in half (and stem removed)
  • 1-2 slices thick cut bacon , chopped into small pieces
  • Olive oil (only if necessary due to low bacon dripping residue in skillet)
  • salt & pepper , to taste
  • 3 Tablespoons water
  • 4-6 mushrooms , sliced
  • 1 teaspoon finely chopped shallots
  • 1/2 teaspoon minced garlic
  • 1 teaspoon butter
Instructions
  1. Add chopped bacon to medium skillet. Cook on medium heat until about 1/2 way done. (do not drain bacon drippings).
  2. Add brussel sprouts that have been cut in half (and de-stemmed). Continue to pan-sear brussel sprouts in bacon drippings for a couple minutes (add a tiny bit of olive oil to skillet only if necessary). Lightly season brussel sprouts with salt and pepper.
  3. Continue cooking until brussel sprouts begin to soften (3-4 minutes), flipping over half way through cooking. Add 3 Tablespoons water to skillet; cook until water has cooked away.
  4. Add sliced mushrooms and shallots to skillet. Continue cooking until mushrooms are done and cooked through (approx. 3-4 minutes). Add minced garlic; cook for additional minute. At this point, brussel sprouts and mushrooms should be cooked through. Add butter, and stir until butter has melted and coated veggies. (Note: Butter is completely optional, but adds good flavor)
  5. Remove pan from heat, season with additional salt and pepper (if needed), then serve.

Here’s one more to pin on your Pinterest boards!Brussel Sprouts with Bacon and Mushrooms / The Grateful Girl Cooks! Pan-seared Brussel sprouts with bacon, mushrooms, shallots, butter and garlic are a perfect side dish for your holiday dinner or any other meal!

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Tomato, Basil and Three Cheese Tart

I recently made a delicious and colorful Tomato, Basil and Three Cheese Tart. I found a recipe on Pinterest from a favorite blogger, tweaked the recipe very slightly, and enjoyed the results very much!Tomato, Basil and Three Cheese Tart / The Grateful Girl Cooks
The recipe features a delectable (pat in the pan) crust, and is filled with quiche-style filling, with fresh mozzarella cheese, Parmesan cheese, and Ricotta cheese, plus fresh basil leaves, Italian spices, and is beautifully “crowned” with beautiful tomato slices for that pop of flavor and color!  Believe it or not, the recipe was not too hard to make, either! This dish is perfect for breakfast, lunch OR dinner. I think it would be fabulous to serve at a brunch!

Here’s how you make this delicious tart:  Preheat your oven to 410 degrees F.  Place butter, oil, water, sugar and salt in an oven-proof bowl. Place bowl in preheated oven; cook for 15 minutes. Remove hot bowl from oven.  Add flour into the hot butter mixture. Stir this until the dough comes together and can be formed into a ball. Place the dough ball into a 10 or 11 inch tart pan (with a removable bottom).

Tomato, Basil and Three Cheese Tart / The Grateful Girl Cooks!

Tomato, Basil and Three Cheese Tart / The Grateful Girl Cooks!

Tomato, Basil and Three Cheese Tart / The Grateful Girl Cooks!
Once dough has cooled enough to handle, press the dough into the tart pan and up the sides to form a crust. (Hint from original recipe author: save a tiny bit of dough which can be used to repair any cracks in crust after baking).  Pierce the crust all over with the tines of a fork. Press the sides of the crust in the pan to help reinforce the crust. I used a fork to do this. Bake crust at 410 degrees for 15 minutes (until golden in color).  Remove crust from oven. If any cracks occurred, use the tiny bit of dough to do a quick repair job. Let crust cool.  Reduce oven temperature to 375 F. Place a long baking sheet into the heated oven (for later).

NOTE*** — I only had a 9 inch tart pan, so as you can see from my photos, I used the extra crust for two little tarts as well, then just divided the filling between the tarts. (The smaller crusts took a bit less time to cook).

Tomato, Basil and Three Cheese Tart / The Grateful Girl Cooks!

Tomato, Basil and Three Cheese Tart / The Grateful Girl Cooks!

Tomato, Basil and Three Cheese Tart / The Grateful Girl Cooks!

While you are baking crust or waiting for crust to cool down, combine the eggs, ricotta, Parmesan, half and half, Italian seasoning and salt in a medium bowl. Stir well to mix; once combined, add the small basil leaves and stir together. Set aside.

Tomato, Basil and Three Cheese Tart / The Grateful Girl Cooks!

Slice tomatoes (1/4 inch slices). Place slices on top of several paper towel to let them drain a bit.  While the tart is in the oven baking, lightly brush the tops of each tomato slice with a bit of olive oil

Tomato, Basil and Three Cheese Tart / The Grateful Girl Cooks!

Once the tart crust has cooled completely, add the grated fresh mozzarella cheese and spread to cover bottom of crust. Pour the egg mixture over the top of the mozzarella cheese.

Tomato, Basil and Three Cheese Tart / The Grateful Girl Cooks!

Tomato, Basil and Three Cheese Tart / The Grateful Girl Cooks!

Place the tart onto the heated baking sheet (in the oven) and bake on the pan for 10 minutes at 375 F.

Remove tart from oven after 10 minutes; arrange the tomato slices on top of the tart. Sprinkle tomato slices with salt and black pepper. Place the tart back in the oven and continue to bake for an additional 15-20 minutes (mine took 20), until just set. (When you slightly wiggle the tart pan, the filling no longer “jiggles” back and forth). Remove the tart pan to a wire rack and let cool for at least 10 minutes before serving.

Tomato, Basil and Three Cheese Tart / The Grateful Girl Cooks!

This is how they looked when they first came out of the oven. I already had taken the tart pan off the small ones, as they had cooked and cooled enough before the large tart was done. Aren’t they gorgeous???

Tomato, Basil and Three Cheese Tart / The Grateful Girl Cooks!

I kinda like the little bitty ones… they would be perfect to serve at a brunch!

Tomato, Basil and Three Cheese Tart / The Grateful Girl Cooks!

The tart can be served hot (after it rest for 10 minutes), or at room temperature. Either way is wonderful. Wrap leftovers well; will keep for several days if refrigerated.

Tomato, Basil and Three Cheese Tart / The Grateful Girl Cooks!

I hope you will consider trying to make this delicious tart, I loved being able to use fresh tomatoes and basil from our garden to make it! It was wonderful to have this tart hanging around in our refrigerator for a few days; it was so easy to grab a slice for lunch or breakfast!

Have a blessed day… we got a new puppy yesterday, so I am up to my eyeballs in “PUPPY” stuff. So tired, yet so very thankful for our new furry bundle of JOY!

Tomato, Basil and Three Cheese Tart / The Grateful Girl Cooks!

Recipe Adapted From: http://thecafesucrefarine.com/2016/06/tomato-basil-fresh-mozzarella-tart/

Tomato, Basil and Three Cheese Tart / The Grateful Girl Cooks!Recipe Source: http://thecafesucrefarine.com/2016/06/tomato-basil-fresh-mozzarella-tart/

Tomato, Basil and Three Cheese Tart
Prep Time
35 mins
Cook Time
30 mins
Total Time
1 hr 5 mins
 
Enjoy this delicious and colorful tart (with tomatoes, fresh mozzarella, ricotta and Parmesan cheeses and fresh basil) for breakfast, lunch or dinner.
Category: Entree
Servings: 8 servings
Author: JB at The Grateful Girl Cooks!
Ingredients
For crust:
  • 6 ounces butter
  • 2 Tablespoons oil (non-flavored oil)
  • 6 Tablespoons water
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 2 cups , plus 2 Tablespoons all-purpose flour
For tart filling:
  • 4 large eggs (room temp)
  • 1 cup ricotta cheese (room temp)
  • 1/3 cup Parmesan cheese (grated)
  • 1 cup half and half
  • 1 teaspoon Italian seasoning (dried)
  • 1/2 teaspoon salt
  • 1/4 cup small , fresh basil leaves
  • 10-15 small colorful tomatoes (I used a combo of Romas and various color cherry tomatoes)
  • 8 ounces fresh mozzarella cheese , grated
  • Olive oil (to lightly brush on tomato slices prior to baking)
  • Salt and pepper , to sprinkle on tart before final bake
Instructions
To make the crust:
  1. Preheat your oven to 410 degrees F. Place the butter, oil, water, sugar and salt in an oven-proof bowl. Place bowl in preheated oven; cook for 15 minutes. Remove hot bowl from oven.
  2. Add flour into the hot butter mixture. Stir this until the dough comes together and can be formed into a ball. Place the dough ball into a 10 or 11 inch tart pan (with a removable bottom). Once dough has cooled enough to handle, press the dough into the tart pan and up the sides to form a crust. (Hint from original recipe author: save a tiny bit of dough which can be used to repair cracked crust after baking).
  3. Pierce the crust all over with the tines of a fork. Press the sides of the crust in the pan to help reinforce the crust. I used the fork to do this. Bake at 410 degrees for 15 minutes (golden in color).
  4. Remove crust from oven. If any cracks occurred, use the tiny bit of dough to do a quick repair job. Let crust cool. Reduce oven temperature to 375 F. Put a long sheet pan into the oven to heat up.
  5. While you are waiting for crust to cool down, combine the eggs, ricotta, Parmesan, half and half, Italian seasoning and salt in a medium bowl. Stir well to mix; once combined, add the small basil leaves and stir together. Set aside.
  6. Slice tomatoes (1/4 inch slices). Place slices on top of several paper towel to let them drain a bit.
  7. Once the tart crust has cooled completely, add the grated fresh mozzarella cheese and spread to cover bottom of crust. Pour the egg mixture over the top of the mozzarella cheese. Place the tart onto the heated baking sheet (in the oven) and bake on the pan for 10 minutes at 375 F.
  8. While the tart is in the oven baking, lightly brush the tops of each tomato slice with a bit of olive oil.
  9. Remove tart from oven after 10 minutes; arrange the tomato slices on top of the tart. Sprinkle tomato slices with salt and black pepper. Place the tart back in the oven and continue to bake for an additional 15-20 minutes (mine took 20), until just set. (When you slightly wiggle the tart pan, the filling no longer "jiggles" back and forth). Remove the tart pan to a wire rack and let cool for at least 10 minutes before serving. The tart is also delicious when served at room temperature!
Recipe Notes
Note: FYI- Original recipe called for 1/2 cup small fresh basil leaves. I made the tart the first time with that measurement, but I found I actually prefer LESS basil flavor in the tart, so have adjusted the quantity down to 1/4 cup small basil leaves for my version.

 

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Lemony Chickpea Salad

I collect cookbooks, and love adding new ones to my collection. I was fortunate enough to buy a couple cookbooks with gift cards I received for Christmas. I found this super quick and light recipe for Lemony Chickpea Salad in one (by Cooking Light), and decided to give it a try… less than 5 minutes later I had this simple, yet great tasting, healthy side dish!Lemony Chickpea Salad / The Grateful Girl Cooks!

This recipe is healthy, and so very simple to make in just a couple minutes!  First, drain and rinse a can of chickpeas (garbanzo beans). Did you know chickpeas are from the legume family, and are a great source of healthy protein, dietary fiber, and contain numerous vitamins and minerals?

Lemony Chickpea Salad / The Grateful Girl Cooks!

Place chickpeas in a serving bowl. Add olive oil, fresh lemon juice, chopped fresh parsley, minced garlic, and crushed red pepper. Stir to fully combine chickpeas with dressing.

Lemony Chickpea Salad / The Grateful Girl Cooks!

That’s it! See how easy that was! Garnish with a lemon slice and a fresh sprig of parsley, if desired.  Serve salad at room temperature for best taste!

Lemony Chickpea Salad / The Grateful Girl Cooks!

Have a fantastic day!  I am choosing today to be thankful for the many blessings in my life, those seen and unseen, mercifully provided by the God I love with all my heart.

Lemony Chickpea Salad / The Grateful Girl Cooks!

Recipe Source: The cookbook “Cooking Light Fresh Food Fast Weeknight Meals”, published by Oxmoor House, Inc., 2010, page 62.

Lemony Chickpea Salad
Prep Time
5 mins
Total Time
5 mins
 
Quick, easy and healthy side salad, featuring chickpeas (garbanzo beans), in a light lemon, olive oil, and garlic dressing.
Servings: 4 servings
Author: JB at The Grateful Girl Cooks!
Ingredients
  • 1 (15) ounce can chickpeas (garbanzo beans), drained and rinsed
  • 1 Tablespoon fresh squeezed lemon juice
  • 1 Tablespoon extra-virgin olive oil
  • 1 Tablespoon fresh parsley , chopped
  • 1 garlic clove , minced
  • 1/8 teaspoon crushed dried red pepper
Instructions
  1. Place drained chickpeas into small serving bowl.
  2. Add lemon juice, olive oil, chopped parsley, minced garlic and crushed red pepper.
  3. Stir very well, to fully combine ingredients.
  4. Serve at room temperature. (If you are making this ahead of time, cover and refrigerate. Remove from refrigerator half an hour before serving, to allow olive oil in recipe to liquefy again!).
  5. Enjoy this light and healthy side salad.
Recipe Notes
Recipe makes approx. 4 (1/2 cup) servings, but is EASILY doubled.

 

 

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