Strawberry Cheesecake Ice Cream

I love cheesecake. I love strawberries. I also love cheesecake with strawberry topping, so it stands to reason that I would also love homemade Strawberry Cheesecake Ice Cream!Strawberry Cheesecake Ice Cream / The Grateful Girl Cooks! Simple to prepare homemade ice cream... and it is delicious!
I love making homemade ice cream in my little electric ice cream maker that I received several years ago for my birthday. The kind I have is perfect for a quick batch… no ice cubes and no salt to freeze it. It just sits on my kitchen counter where I pour in the ice cream mixture and a little over 20 minutes later… boom… ice cream! It’s fun (and dangerous) to be able to make homemade ice cream… even when it might be snowing or pouring down rain outside.

This recipe is a really easy one that I first made one summer while experimenting with a LOT of ice cream recipes. For this recipe I added in the ingredients that I thought would make a great ice cream.  Did I mention that I ate all the different kinds of ice cream I made that summer? Well… SOMEONE had to do it.  Heh heh heh. This recipe for Strawberry Cheesecake ice cream tasted great, and is very simple to make. Here’s how:

Place cleaned, stemmed, cored and sliced fresh strawberries, sugar and lemon juice into a blender. Blend on high until mixture is pureed.  Add 8 ounces of room temperature cream cheese (cut into chunks) to the liquid. Blend again until mixture is well pureed.

Transfer strawberry/cream cheese mixture to a large bowl.  Stir in whipping cream, milk, and vanilla extract, to fully combine.

Pour the ice cream mixture into the cannister of an ice cream machine. Freeze, per manufacturer instructions until done (my beloved machine takes just over 20 minutes to freeze to soft-serve consistency).  It’s ready to eat right then and there, but I suggest transferring ice cream to a freezable container with a lid, and freeze for 2-3 additional hours to firm ice cream up to a more “scoopable” consistency.

Strawberry Cheesecake Ice Cream / The Grateful Girl Cooks!That’s it!  When the ice cream’s done, grab a big ol’ scoop, plop down into the nearest chair and enjoy this delicious ice cream.  Sure hope you enjoy it… we sure do!

Strawberry Cheesecake Ice Cream / The Grateful Girl Cooks!

Strawberry Cheesecake Ice Cream
 
Prep time
Total time
 
As Prepared By:
Recipe type: Dessert
Serves: 1½ quarts
Ingredients
  • 2 cups fresh strawberries, de-stemmed, cored, sliced
  • ¾ cup granulated sugar
  • 2 teaspoons fresh lemon juice
  • 8 ounces cream cheese (room temp)
  • 1 cup whipping cream
  • ½ cup whole milk
  • 1 teaspoon vanilla extract
Directions
  1. Combine strawberries, sugar and lemon juice in blender. Blend until mixture is smooth and pureed.
  2. Cut softened cream cheese into chunks and add to blender. Blend until smooth. Transfer fruit puree into a large mixing bowl.
  3. Stir in whipping cream, milk and vanilla until blended.
  4. Pour ingredients into freezer cannister of ice cream machine and freeze according to manufacturer instructions (usually between 20 and 25 minutes).
  5. When done, transfer ice cream to a covered freezer container and place in freezer for 2-3 hours to firm up to a scoopable consistency.
  6. Serve, and enjoy!

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Swordfish In Lemon Garlic Sauce

Looking for an easy and flavorful way to cook swordfish that doesn’t involve an outdoor BBQ grill?  Here’s a very simple way to make Swordfish In Lemon Garlic Sauce… pan-seared, finished in the oven, and served, topped with a delicious lemon, garlic and white wine sauce.Swordfish In Lemon Garlic Sauce / The Grateful Girl Cooks!
The recipe is quite simple to prepare… here’s how:

Preheat oven to 400 degrees.  Heat olive oil in a large, OVEN-PROOF skillet until very hot (but not quite smoking). Lightly seasoned swordfish fillets (at room temperature) are added to skillet.  Cook for 2-3 minutes, until golden brown on bottom. Turn fish over and cook the other side 2-3 minutes, as well.  Place skillet and swordfish into preheated oven. Continue to bake swordfish for between 7 and 12 minutes (time will vary based on thickness of swordfish). Begin checking on the fish after 6 minutes have passed. Once the fish flakes easily with a fork,  it will be ready. While the fish is baking, prepare the easy lemon garlic sauce.

Swordfish In Lemon Garlic Sauce / The Grateful Girl Cooks!

Swordfish In Lemon Garlic Sauce / The Grateful Girl Cooks!

While the swordfish is in oven, make the lemon garlic sauce. Place butter and olive oil in a small skillet. Heat over low heat until butter is melted.  Add minced garlic and red pepper flakes. Stir and cook this mixture on very low heat for about a minute (being careful NOT to burn the garlic).

Swordfish In Lemon Garlic Sauce / The Grateful Girl Cooks!

Add white wine to the skillet, and using medium heat, bring the liquid to a simmer.  Cook the sauce for 3 minutes, stirring often.  The liquid will reduce a bit in volume as it cooks.

Swordfish In Lemon Garlic Sauce / The Grateful Girl Cooks!

Remove the skillet from the heat.  Add lemon juice and finely grated fresh lemon zest. Stir to combine.  The sauce will smell really good at this point.

Swordfish In Lemon Garlic Sauce / The Grateful Girl Cooks!

Transfer cooked swordfish to serving plate. Spoon the lemon garlic sauce over the top of the fish, and garnish with parsley, if desired.  That’s it!  Swordfish in Lemon Garlic Sauce!

Swordfish In Lemon Garlic Sauce / The Grateful Girl Cooks!

I love seafood grilled outdoors on our BBQ, but as is the case often here in Oregon, the rain prevents that many times. It’s nice to have a simple, tasty and easy alternative to enjoying a wonderful piece of fish that can be cooked right in the ol’ kitchen!  Have a great day.

Swordfish In Lemon Garlic Sauce / The Grateful Girl Cooks!

Recipe Source: http://www.superseafoodrecipes.com/swordfish-recipe-with-lemon-garlic-sauce.html

Swordfish In Lemon Garlic Sauce
 
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Swordfish fillets are pan-seared, then finish cooking in oven and are glazed with an easy, delicious Lemon Garlic sauce for this seafood dish!
As Prepared By:
Recipe type: Entree
Serves: 2 servings
Ingredients
  • 2 swordfish steaks (at least 1 inch thick)
  • 3 Tablespoons olive oil
  • Salt and black pepper
For Lemon Garlic Sauce:
  • 2 Tablespoons butter
  • 2 Tablespoons olive oil
  • 8 cloves garlic, minced
  • ¼ teaspoon red pepper flakes
  • ½ cup dry white wine
  • Grated zest from 1 large lemon
  • 2 Tablespoons fresh squeezed lemon juice
  • 2 Tablespoons chopped parsley (for garnish-optional)
Directions
  1. Preheat oven to 400 degrees. Let swordfish come to room temperature for 30 minutes before cooking. Pat fish really dry with a paper towel, then lightly season with salt and pepper.
  2. Heat olive oil in a large, OVEN-PROOF skillet until very hot (but not quite smoking). Carefully add swordfish fillets to skillet. Cook for 2-3 minutes, until golden brown on bottom. Turn fish over and cook the other side 2-3 minutes, as well. Place skillet (and swordfish) into hot oven. Bake swordfish for between 7 and 12 minutes (time will vary based on thickness of swordfish). Begin checking fish after 6 minutes have passed. Once the fish flakes easily with a fork, it will be ready.
  3. While swordfish is baking, make the lemon garlic sauce. Place butter and olive oil in a small skillet. Cook on low heat until butter is melted. Add minced garlic and red pepper flakes. Stir and cook mixture on very low heat for about a minute (being careful NOT to burn the garlic).
  4. Add white wine to the skillet, and using medium heat, bring the liquid to a simmer. Cook the sauce for 3 minutes, stirring often. The liquid will reduce a bit in volume as it cooks.
  5. Remove sauce from heat. Add lemon juice and finely grated fresh lemon zest. Stir to combine.
  6. Transfer cooked swordfish to serving plate. Spoon the lemon garlic sauce over the top of the fish, and garnish with parsley, if desired.

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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
Cook time
Total time
 
As Prepared By:
Serves: 4 cups
Ingredients
  • 1 medium head of cauliflower (will yield approx. 4 cups of cauliflower "rice")
  • 4 Tablespoons butter
  • 4 garlic cloves, minced
  • ½ 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)
Directions
  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.

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

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Garlic & Herb Baked Salmon

My husband and I really love salmon! In my never ending quest to find new recipes, I stumbled upon this simple one for Garlic & Herb Baked Salmon, and it did not disappoint!Garlic & Herb Baked Salmon / The Grateful Girl Cooks!
The process for making this salmon dish is extremely SIMPLE. A garlic, butter, lemon juice and herb mixture is combined, then salmon fillets are topped with it. The salmon goes into the oven where it is baked, and then it is DONE!  How’s THAT for EASY??? It’s quick and it tastes GOOD. From start to finish, it took under 20 minutes, which is perfect for crazy busy days!

Here’s how easy it is to make this salmon dish:

Start by preheating your oven to 400 degrees F. (So far so good, right?).  Place the melted butter, garlic, parsley, salt, cayenne pepper, lemon juice and black pepper in a small bowl. Give it a good stir to fully combine ingredients. (Hope you didn’t break a sweat doing all that hard work- wink, wink!).

Garlic & Herb Baked Salmon / The Grateful Girl Cooks!

Place the salmon fillets onto a parchment paper-lined baking sheet, leaving a bit of space between each fillet.  Using a spoon, divide the sauce evenly between salmon pieces, coating the fish to cover the top and sides.

Garlic & Herb Baked Salmon / The Grateful Girl Cooks!

Bake in a preheated 400 degree oven for 12 minutes. When done, remove baking sheet from oven.

Garlic & Herb Baked Salmon / The Grateful Girl Cooks!

Garnish each piece of salmon with a lemon wedge and serve immediately with your favorite side dish.  I served mine on a bed of cooked sesame ginger slaw, along with green beans (from our garden) and rice.  If you want, you can also drizzle the salmon with any leftover garlic herb mixture that remains on the baking sheet.

Garlic & Herb Baked Salmon / The Grateful Girl Cooks!

Garlic & Herb Baked Salmon / The Grateful Girl Cooks!

This salmon recipe is really SO EASY!!! It really had a great flavor, as well. As always, I sure hope you will consider making this for yourself, your family or others you love!

Garlic & Herb Baked Salmon / The Grateful Girl Cooks!Recipe Source:  http://rasamalaysia.com/garlic-herb-roasted-salmon/

Garlic & Herb Baked Salmon
 
Prep time
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A simple garlic herb sauce enhances baked salmon fillets in this delicious, quick and simple recipe.
As Prepared By:
Recipe type: Entree
Serves: 2 servings
Ingredients
  • 2 (6 ounce) salmon fillets
  • 2 Tablespoons melted butter
  • 3 cloves garlic, minced
  • 1 Tablespoon fresh Italian parsley leaves, chopped
  • ⅛ teaspoon salt
  • Pinch of cayenne pepper
  • 1 teaspoon lemon juice
  • 3 dashed ground black pepper
  • Lemon wedges (for garnish-optional)
Directions
  1. Before beginning, preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
  2. In a small bowl, stir together the melted butter, minced garlic, parsley, salt, cayenne pepper, lemon juice and black pepper until fully combined.
  3. Place salmon fillets onto parchment paper lined baking sheet, leaving space in between each fillet.
  4. Spoon the garlic and herb sauce evenly over the top and sides of the salmon (to cover).
  5. Bake salmon at 400 degrees F. for 12 minutes. Remove from oven.
  6. Serve immediately with lemon wedges for garnish, if desired. Enjoy!

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Cranberry Orange Loaf With Orange Icing

Recently I discovered a bag of fresh cranberries lurking in the refrigerator in our garage. They had been hiding in a drawer since Thanksgiving… oops! What an unexpected surprise! Thankfully they were still GOOD, so I used them to make a Cranberry Orange Loaf With Orange Icing! (Waste not, want not, right?)Cranberry Orange Loaf With Orange Icing / The Grateful Girl Cooks!
It sure was delicious to enjoy a slice of this flavor packed bread in the morning with a cup of coffee!  The tang from the cranberries paired well with the sweet orange icing… YUM!  The best part of all was just how easy this loaf of sweet bread was to prepare!  Here’s how:

In a medium bowl, combine egg, oil granulated and brown sugars, orange zest, fresh squeezed orange juice, and vanilla extract. Whisk to fully combine ingredients.  Add buttermilk and whisk to combine.

Cranberry Orange Loaf With Orange Icing / The Grateful Girl Cooks!

Add flour, baking soda, baking powder and salt; stir until ingredients are combined, but do not over mix!  Add cranberries and stir gently to incorporate them into batter.

Cranberry Orange Loaf With Orange Icing / The Grateful Girl Cooks!

Pour batter into a greased and floured 9×5 loaf pan.  Sprinkle the top of loaf with a few additional cranberries.  Bake in preheated 350 degree oven for approximately 65-70 minutes (mine took 65). **After bread has been in oven for 30 minutes, loosely tent the pan with aluminum foil to prevent excess browning of outside of loaf before it is done all the way through. Bread will be done when a toothpick inserted into the center of loaf comes out clean.  Keep an eye on the bread, as oven temps vary considerably!

Cranberry Orange Loaf With Orange Icing / The Grateful Girl Cooks!

When bread is done baking, remove aluminum foil “tent”, let bread cool IN THE PAN for about 15-20 minutes, then carefully remove to a wire rack to finish cooling.

Cranberry Orange Loaf With Orange Icing / The Grateful Girl Cooks!

While bread is cooling, prepare the orange icing by placing confectioner’s sugar (powdered), fresh squeezed orange juice and orange zest in a small bowl. Stir well to fully combine ingredients.  If you wish the icing to be thicker, add more powdered sugar. Thinner? Add a tiny bit more orange juice, until it reaches desired icing consistency.

Cranberry Orange Loaf With Orange Icing / The Grateful Girl Cooks!

Place a piece of wax paper, parchment paper or aluminum foil UNDER the wire rack. When bread is completely cooled down, evenly spread the icing over the loaf of bread. I like to take it all the way to the edges so it can run down the sides, as well. Having the wax paper, etc. under the rack allows for this and helps to make an EASY cleanup!

Cranberry Orange Loaf With Orange Icing / The Grateful Girl Cooks!

Once the icing has firmed up and the bread is completely at room temperature, it is ready to serve!  Slice a piece, pour a great cup of coffee or tea, and enjoy the amazing flavors in this delicious Cranberry Orange bread!

Cranberry Orange Loaf With Orange Icing / The Grateful Girl Cooks!

Cranberry Orange Loaf With Orange Icing / The Grateful Girl Cooks!

Hope you enjoy this delicious treat! The flavor combination is classic, and I trust you will find it to your liking.  Have a wonderful day.

Cranberry Orange Loaf With Orange Icing / The Grateful Girl Cooks!

Recipe Adapted From:  https://www.averiecooks.com/2015/11/cranberry-orange-bread-with-sweet-orange-glaze.html

Cranberry Orange Loaf With Orange Icing
 
Prep time
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Total time
 
The flavor combination of cranberries and oranges pair well in this delicious bread, which is topped with a sweet orange icing!
As Prepared By:
Recipe type: Bread
Serves: 1 loaf (9x5)
Ingredients
  • ½ cup buttermilk
  • 1 large egg
  • ½ cup vegetable oil (or canola)
  • ½ cup granulated sugar
  • ½ cup light brown sugar, packed
  • 1 Tablespoon orange zest (from a LARGE orange)
  • ⅓ cup fresh squeezed orange juice
  • 2 teaspoons vanilla extract
  • 2¼ cups all purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 2 cups fresh cranberries (plus several more for garnishing loaf)
For Orange Icing:
  • 2 cups confectioner's sugar
  • ¼ cup freshly squeezed orange juice
  • ½ teaspoon orange zest
Directions
  1. Preheat oven to 350 degrees F. Generously grease and flour 9x5 loaf pan. Set aside.
  2. In a medium bowl, combine egg, oil granulated and brown sugars, orange zest, fresh squeezed orange juice, and vanilla extract. Whisk to combine ingredients. Add buttermilk; whisk to combine.
  3. Add flour, baking soda, baking powder and salt; stir until ingredients are combined, but do not over mix! Add cranberries; stir gently to incorporate them into batter.
  4. Pour batter into greased/ floured loaf pan. Sprinkle top of loaf with a few additional cranberries. Bake at 350 degrees for approx. 65-70 minutes (mine took 65). NOTE**After bread has been in oven for 30 minutes, loosely tent the pan with aluminum foil to prevent excess browning of outside of loaf before it is done all the way through. Bread will be done when a toothpick inserted into the center of loaf comes out clean. Keep an eye on the bread, as oven temps vary considerably!
  5. When bread is done, remove foil "tent", let bread cool IN THE PAN for about 15-20 minutes, then carefully remove to a wire rack to finish cooling.
  6. While bread is cooling, prepare orange icing by placing confectioner's sugar (powdered), fresh squeezed orange juice and orange zest in a small bowl. Stir well to fully combine until smooth. (If you want thicker icing, add more powdered sugar. Thinner? Add a tiny bit of orange juice, until it reaches desired icing consistency). Place a piece of wax paper, parchment paper or aluminum foil UNDER the wire rack (for easy cleanup). When bread has completely cooled, evenly spoon icing over the top to cover. Take it all the way to the edges so it can run down the sides. Once the icing has firmed up and the bread is completely at room temperature, it's ready to slice and serve!

 

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Cranberry Orange Loaf With Orange Icing / The Grateful Girl Cooks!

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Grilled Chili & Lime Chicken Fajita Salad

Do you like fajitas? Well, I sure do, so I was excited to try a new recipe for Grilled Chili & Lime Chicken Fajita Salad! Wow… it tasted fantastic, and I can’t wait to share it with you today.Grilled Chili & Lime Chicken Fajita Salad / The Grateful Girl Cooks!
This main dish salad is filled with marinated grilled chicken, romaine lettuce, black beans, grilled bell peppers and onion, and is topped with tortilla strips, cilantro, avocado and sour cream, and drizzled with an amazing chili and lime salad dressing (part of it serves as the marinade!). If you like Southwestern food, chances are you will LOVE this filling salad.  We sure did!  It is one of my new favorite salads… will DEFINITELY make this again and again.

The chicken will need to marinate for a couple hours (at least), so plan ahead (the marinating time is not included in the prep time on printable recipe). I like to get things ready ahead of time, so early in the afternoon I marinated the chicken, then grilled the chicken and at the same time, (in a separate skillet) I grilled the onion and peppers.  When it was dinner time, all I had to do was slice the pre-cooked chicken, arrange the salad ingredients in 2 serving bowls, drizzle with the dressing and serve! EASY!  The day I made this salad it was pouring rain, so I cooked the chicken on my indoor George Foreman grill. You can cook the marinated chicken on the BBQ, an indoor grill, or the EASY way… in a skillet on your stovetop! The recipe calls for boneless chicken thighs, but boneless chicken breasts are a great substitution, too!

Here’s how to make this delicious salad:

In a small bowl, whisk the ingredients for the marinade together until fully blended.  Pour HALF (approx. 1/4 cup) of the marinade into a shallow dish. Add the chicken, cover, and refrigerate/marinate chicken for at least 2 hours (turning occasionally to coat), for best taste results!   When you cook the marinated chicken, discard and do NOT use the marinade that has been in contact with the chicken, to avoid cross contamination!

Cover and set the remaining marinade (approx. 1/4 cup) aside until ready to serve (this is the salad dressing). There is no need to refrigerate.

Grilled Chili & Lime Chicken Fajita Salad / The Grateful Girl Cooks!

Grilled Chili & Lime Chicken Fajita Salad / The Grateful Girl Cooks!

After chicken has been marinated, grill the chicken until done and crispy on a BBQ or indoor grill. If using a skillet, heat a teaspoon of oil on medium-high heat until hot before adding the pieces of chicken.  When cooked fully, remove chicken. Let rest for a few minutes, then cut into thin slices.

Grilled Chili & Lime Chicken Fajita Salad / The Grateful Girl Cooks!

Grilled Chili & Lime Chicken Fajita Salad / The Grateful Girl Cooks!

In a separate skillet, heat a teaspoon of oil on medium-high heat until hot. Add sliced red and yellow bell peppers and onions. Cook until tender (4-5 minutes), stirring occasionally. Remove from heat and set aside.

Grilled Chili & Lime Chicken Fajita Salad / The Grateful Girl Cooks!
To assemble the salad, fill serving dish with torn romaine leaves. Evenly distribute black beans, peppers and onions over lettuce. Add sliced avocado and crisp tortilla strips (I made my own tortilla strips – to see how to make them, check notes section of printable recipe).  Sprinkle salad with extra cilantro leaves.  Place a dollop of sour cream on top, and add a lime wedge (for garnish).  Drizzle reserved marinade over the top.  Serve… and ENJOY this amazing, flavor-filled chicken fajita salad! The recipe as written (below) makes two very generous sized main course salads.

Grilled Chili & Lime Chicken Fajita Salad / The Grateful Girl Cooks!

I’m not kidding… this really is one delicious dinner!  I hope you will give it a try. My husband loved it, too.  One of his first comments after tasting it and saying “wow”, was “this has to be one of the best looking salads I’ve ever eaten”. Yes, it LOOKS good, but just wait until you TASTE it! Grab a fork and have a taste of that juicy chicken!  YUM!

Grilled Chili & Lime Chicken Fajita Salad / The Grateful Girl Cooks!

Have a wonderful day! Thanks for stopping by this website… I hope you find some delicious recipes to fix for those you love and cherish! There are a lot of wonderful recipes available in my Categorized Recipe Index at the top of this page! Hope you’ll check it out!

Grilled Chili & Lime Chicken Fajita Salad / The Grateful Girl Cooks!

Recipe Adapted From:  https://cafedelites.com/2015/08/09/grilled-chilli-lime-chicken-fajita-salad/

Grilled Chili & Lime Chicken Fajita Salad
 
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Delicious main dish salad featuring grilled marinated chicken, bell peppers, onions, black beans, avocado and Romaine lettuce, and served with a delicious chili & lime dressing!
As Prepared By:
Recipe type: Main Course Salad
Cuisine: Southwestern
Serves: 2 Main Course Servings
Ingredients
For Marinade:
  • 4 Tablespoons olive oil
  • ⅓ cup (+ 1 Tablespoon more) fresh squeezed lime juice
  • 2 Tablespoons fresh chopped cilantro
  • 2 cloves minced garlic
  • 1 teaspoon brown sugar
  • ¾ teaspoon red chili flakes
  • ½ teaspoon ground Cumin
  • 1 teaspoon salt
For Salad:
  • 2 boneless, skinless chicken thighs (can substitute chicken breasts)
  • ½ yellow bell pepper, sliced thin (seeds removed)
  • ½ red bell pepper, sliced thin (seeds removed)
  • ½ medium onion, thinly sliced
  • 5 cups Romaine lettuce, roughly chopped
  • 1 avocado, sliced (divided)
  • ½ cup black beans (rinsed, drained)
For Garnish (Optional):
  • Sour cream and extra cilantro leaves
  • Crisp tortilla strips (see Notes section for "how to make" these).
Directions
  1. In a small bowl, whisk ingredients for marinade together until fully blended. Pour HALF (approx. ¼ cup) of the marinade into a shallow dish. Add chicken and let marinate in fridge for at least 2 hours, turning occasionally to coat. Cover remaining marinade and set aside until ready to serve (this is the salad dressing-you do not need to refrigerate).
  2. Heat a teaspoon of oil on medium-high heat in a skillet. Once oil is hot, add marinated chicken pieces; cook until done and crispy on outside (can also use indoor grill or outside BBQ). When fully cooked, remove chicken. Let rest for a few minutes, then cut into thin slices. Set aside. Discard and do NOT use the marinade that has been in contact with the chicken, to avoid cross contamination.
  3. In a separate skillet, heat a teaspoon of oil on medium-high heat. Add sliced onions and bell peppers. Cook until tender (4-5 minutes), stirring occasionally. Remove from heat; set aside.
To Assemble Salad: Fill serving dish with torn romaine leaves. Evenly distribute black beans, peppers and onions over lettuce. Add sliced avocado and crisp tortilla strips. Sprinkle with cilantro leaves. Place a dollop of sour cream on top and add a lime wedge (for garnish). Drizzle reserved marinade over salad. Serve... and ENJOY!
Notes
Prep Time does not include marinating time for chicken.

TO MAKE TORTILLA STRIPS: Cut 2 corn tortillas in half, then cut into thin strips. Coat strips with 1 Tablespoon of vegetable oil, then bake at 375 degrees for 5-6 minutes on each side (flipping midway through baking), until light brown and crispy.

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Piña Colada Ice Cream

Summertime is coming… blue skies, warm weather, evenings spent out on the back deck by the firepit… enjoying a dish of homemade Piña Colada Ice Cream! Oh boy – I can hardly wait!Piña Colada Ice Cream / The Grateful Girl Cooks!
We have had the wettest winter I can remember in a LONG time here in Oregon, and we are LONGING for sunshine and hot weather to finally make it’s appearance!  One of the traditions we have is to make homemade ice cream throughout the year… at least this Piña Colada Ice Cream makes it FEEL like summer, thanks to it’s coconut/pineapple tropical flavor!

The ice cream is very easy to make. Here’s how:  In a large mixing bowl, combine whipping cream, cream of coconut, coconut milk, and pineapple juice. (If desired, you can add 1/4 teaspoon of Rum extract, but it is not necessary).  Stir until combined.  Add coconut flakes and stir.  Pour this mixture into the canister of an ice cream maker and freeze according to manufacturer instructions. (I use an electric indoor machine and it takes 20-25 minutes for soft serve consistency).  About 5 minutes BEFORE the ice cream is done, add drained crushed pineapple.

When ice cream is done, transfer it to a freezer safe container with a lid. Freeze an additional 3-4 hours until firm.  When it is ready to serve, garnish each scoop with toasted coconut flakes (see notes section of printable recipe for instructions on how to toast the coconut).

Piña Colada Ice Cream / The Grateful Girl Cooks!

That’s it! Enjoy a “taste of the tropics” any time of the year with this simple and delicious ice cream! Sure hope you enjoy it.

Piña Colada Ice Cream / The Grateful Girl Cooks!Recipe Source:  Unknown. Copied recipe onto notebook paper many, many years ago, but did not write down the source. Oops.

Piña Colada Ice Cream
 
Prep time
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Enjoy a taste of the tropics with this delicious homemade ice cream!
As Prepared By:
Recipe type: Dessert
Serves: 1½ quarts
Ingredients
  • ¾ cup whipping cream
  • 1 can cream of coconut
  • 1 cup coconut milk
  • 2 Tablespoons pineapple juice (reserved from can of crushed pineapple)
  • ¼ teaspoon Rum extract (optional-not necessary)
  • 1 cup coconut flakes
  • ¾ cup canned crushed pineapple, drained (juice reserved)
  • ¼ cup TOASTED coconut flakes, for garnish (see Notes section for instructions)
Directions
  1. In a large mixing bowl, combine whipping cream, cream of coconut, coconut milk, and pineapple juice. (you can also add ¼ teaspoon of Rum extract, if desired). Stir until combined. Add coconut flakes and stir to incorporate. Pour this mixture into canister of ice cream maker and freeze according to manufacturer instructions. About 5 minutes BEFORE the ice cream is done, add drained crushed pineapple.
  2. When ice cream is done, transfer it to a freezer safe container with a lid. Freeze for an additional 3-4 hours until firm. When it is ready to serve, garnish each scoop with toasted coconut flakes (see notes section of printable recipe for instructions on how to toast the coconut).
Notes
To toast coconut flakes for garnish: Preheat oven to 325 degrees. Spread coconut evenly on cookie sheet lined with parchment paper. Bake for about 15-20 minutes. Check it every 5 minutes. Remove from oven when coconut is golden brown. Remove coconut from cookie sheet; let cool completely before garnishing ice cream.

Here’s one more to pin on your Pinterest boards!Piña Colada Ice Cream / The Grateful Girl Cooks!

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Healthy Chocolate Oatmeal

I recently found a simple, quick recipe for Healthy Chocolate Oatmeal made in the microwave and thought I’d try it… after all, how bad could a healthy breakfast with oatmeal AND chocolate be for you, right?  The recipe makes one serving, but is easily doubled.Healthy Chocolate Oatmeal / The Grateful Girl Cooks!
The reason this chocolate oatmeal can be considered “healthy” is that it is made with non-fat milk, unsweetened cocoa powder and artificial sweetener (no sugar!).  And guess what?  It is yummy!  This is a perfect for those of you, who like me, have a deep love of all things chocolate, and find it appealing, even in a bowl of healthy OATMEAL! Chocolate for the win! The best part is it is as simple to make as stirring up the ingredients and cooking it in the microwave until done. That’s it!! Here’s how to make this yummy breakfast treat:

Mix the oats, milk, cocoa powder and sweetener together in a microwave safe bowl. Continue to stir (it takes a minute or two to get the cocoa stirred in, but it WILL get there, so keep stirring- trust me!).

Healthy Chocolate Oatmeal / The Grateful Girl Cooks!

Healthy Chocolate Oatmeal / The Grateful Girl Cooks!

Place the bowl in microwave. Microwave on HIGH power for 2 minutes and 15 seconds. Stir oats every 45 seconds (total of 3 times), until the oatmeal has significantly thickened.
Remove oatmeal. (Note: Here is where I transferred the cooked oatmeal to a pretty dish for photographing it, but that is not necessary!)  Let oatmeal rest for just a minute before serving. If desired, top with a few sliced raw almonds.

Healthy Chocolate Oatmeal / The Grateful Girl Cooks!
Add an additional splash of milk (if oatmeal is a bit too thick for your liking). Stir, serve and enjoy!

Healthy Chocolate Oatmeal / The Grateful Girl Cooks!

It couldn’t be simpler to enjoy a hot, filling bowl of CHOCOLATE oatmeal for breakfast, without adding a lot of additional calories or sugar to your morning! Hope you will consider trying this easy recipe. Have a wonderful day, friends.

Healthy Chocolate Oatmeal / The Grateful Girl Cooks!Recipe Source: http://dineanddish.net/2016/07/healthier-chocolate-oatmeal-recipe/

Healthy Chocolate Oatmeal
 
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Simple, microwavable chocolate oatmeal is a healthy way to satisfy those cravings for chocolate... at breakfast!
As Prepared By:
Recipe type: Breakfast
Serves: 1 serving
Ingredients
  • ⅓ cup old-fashioned oats (not instant)
  • ⅔ cup non-fat milk
  • 2 Tablespoons unsweetened cocoa powder
  • 1 teaspoon Truvia (or Stevia packet)
For serving (optional):
  • A few sliced raw almonds
  • A splash of milk (to thin out oatmeal, if desired)
Directions
  1. Mix the oats, milk, cocoa powder and sweetener together in a microwave safe bowl. Continue to stir (it takes a minute or two to get the cocoa stirred in, but it WILL get there-trust me!).
  2. Place the bowl in microwave. Microwave on HIGH power for 2 minutes and 15 seconds. Stir oats every 45 seconds (total of 3 times), until the oatmeal has significantly thickened.
  3. Remove oatmeal. Let stand for a minute or so before serving. If desired, top with a few sliced raw almonds, and additional splash of milk (if oatmeal is too thick). Stir, serve and enjoy!

 

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How To Can Chili

Last summer I canned a variety of foods to stock our pantry with, in order to have plenty for Fall and Winter.  I canned vegetables from our garden, fruit picked at local farms, as well as homemade soups and stews.  One project I tackled was learning how to can my recipe for homemade chili for long term storage.  How To Can Chili / The Grateful Girl Cooks!
I’m glad I did, because we were able to have jars of Mom’s Old-Fashioned Chili in our pantry to eat whenever we wanted throughout the long Winter!  Homemade chili must be canned using a pressure canner, so I took my recipe and slightly adapted it to make sure it conformed to canning safety guidelines and the results were wonderful!  Currently I only have ONE jar left from all the chili I canned last summer, so I feel the need to “can” some more coming on!

This recipe as written makes about 8 quarts of chili. The process is fairly simple.  At the same time I was cooking the chili, I was preparing the pressure canner, with 3″ of simmering water according to the pressure canner’s manufacturer instructions… and prepping my jars and lids according to safe USDA canning guidelines.

Ground beef, diced onions and a large diced green pepper were cooked in a large pan until done. Grease was drained from pan and discarded.  Meat mixture was then transferred to a very large stockpot.

How To Can Chili / The Grateful Girl Cooks!

To the meat mixture, I added canned diced tomatoes, kidney beans, chili beans, pinto beans, and black beans.  I also added water and the spices (oregano, cumin, salt, chili powder, cayenne powder, paprika, salt, and Worchestershire sauce). I cooked the chili on medium-high until it was boiling. At this point, give it a taste, and adjust salt, if necessary, to suit your preference.

How To Can Chili / The Grateful Girl Cooks!

Prepared (clean and hot) canning jars were filled with the hot chili, leaving a 1″ headspace in each jar.  Air bubbles were removed, and the jar rims were wiped completely clean with a wet dishcloth to ensure a good seal.  I centered flat lids on top and screwed down the rings until they were fingertip tight.  Quart jars were processed at 10# pressure for 90 minutes. If using pint sized jars, process at 10# pressure for 75 minutes.

How To Can Chili / The Grateful Girl Cooks!

Once cooking time was completed, I followed manufacturer instructions for letting the pressure drop to zero naturally, then followed instructions for safely removing the vent and lid. PLEASE follow your own pressure canners manufacturer instructions!  Once I removed the HOT jars of chili, I placed them onto a dish towel on the counter (don’t place them directly on countertop because temperature variations could lead to cracking the jars), and let them sit undisturbed overnight.  Once they had completely cooled, I checked to make sure each jar was properly sealed, wiped down the jars, put a label on each one, and into our pantry they went!

How To Can Chili / The Grateful Girl Cooks!

I’ve canned chili several times since then, and have had great results. It has been wonderful to have my homemade chili waiting to be opened and used in our pantry, for a good hot bowl of soup or a chili cheese dog with the hubby!  Hope you will consider trying this recipe. PLEASE be sure to follow all recommended safe canning methods to ensure your success!

How To Can Chili / The Grateful Girl Cooks!

Recipe adapted from: http://www.thegratefulgirlcooks.com/moms-old-fashioned-chili/

How To Can Chili
 
Prep time
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Total time
 
How to pressure can jars of old-fashioned chili with ground beef and beans for long time storage
As Prepared By:
Recipe type: Entree
Serves: 8 quarts
Ingredients
  • 3 lbs. ground beef
  • 2 medium onions, diced
  • 1 large green bell pepper, diced
  • 3 (28 ounce) cans diced tomatoes (including juice)
  • 2 (15.5 ounce) cans kidney beans, drained
  • 2 (15.5 ounce) cans chili beans (including liquid)
  • 2 (15.5 ounce) cans black beans, drained
  • 1 (15.5 ounce) can pinto beans
  • Water (use 3½ large 28 ounce cans of water - use empty diced tomato cans)
  • 3 teaspoons dried oregano
  • 2 Tablespoons cumin
  • 4-5 teaspoons salt
  • 3 teaspoons paprika
  • 1½ Tablespoons garlic powder
  • 1½ teaspoons cayenne pepper
  • 8 Tablespoons chili powder
  • 5 Tablespoons Worcestershire sauce
  • Additional salt to taste (if necessary)
Directions
  1. While cooking chili, prepare your pressure canner, with 3" of simmering water. Prep jars and lids according to safe USDA canning guidelines.
  2. Brown ground beef, diced onions and diced green pepper in a large pan until fully cooked. Drain grease and discard. Transfer meat mixture to a very large stockpot.
  3. Add canned diced tomatoes, kidney beans, chili beans, pinto beans, and black beans to meat mixture. Stir. Add water,spices and Worcestershire sauce. Stir all ingredients well to combine. Cook chili on medium-high until it begins boiling. Give it a taste, and adjust salt, if necessary.
  4. Fill prepared (clean & hot) canning jars with hot chili, leaving a 1" headspace in each jar. Remove air bubbles with utensil, and adjust headspace, if necessary. Wipe jar rims clean with a wet dishcloth, to ensure a good seal. Center flat lids on top and screw down rings until fingertip tight. Process quart jars at 10# pressure for 90 minutes. If using pint jars, process at 10# pressure for 75 minutes.
  5. Once processing time is completed, let pressure drop to zero naturally, then follow instructions for safely removing vent and lid. PLEASE follow your pressure canners manufacturer instructions!
  6. Remove HOT jars of chili, place onto a dish towel on counter (don't place jars directly on counter as temperature variations could lead to cracking the jars). Let jars sit and cool undisturbed overnight. Once completely cooled, check to ensure each jar is properly sealed, wipe down jars, label each one, and store in pantry!
Notes
The chili thickens a little as it is processed. Once you open a jar, you may want to add just a little bit of water to the chili before heating, to thin it out.

 

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Chicken And Veggie Stir-Fry

Do you enjoy stir-fry meals?  We sure do… in fact, I’ve been making this delicious, Asian-inspired Chicken and Veggie Stir-Fry using the same process and “recipe” for over 20 years.Chicken And Veggie Stir-Fry / The Grateful Girl Cooks!
This dish couldn’t be simpler to make… I came up with a simple Asian sauce after experimenting many years ago, then simply added chicken and fresh veggies, cooked it all together, and have been making stir-fry like this ever since!  The process is simple: stir-fry lightly seasoned, cubed chicken breasts and lots of fresh veggies.  Add a homemade Asian flavored sauce (so quick & easy to make), then serve on a bed of rice! The recipe is easy, packed with veggies, and is wonderfully delicious! (I found a great deal on a combo package of sliced veggies at the grocery store this time, but use whatever combination of fresh veggies you have available!).

Here’s how to make this tasty meal: To save time, I cooked all three parts of this recipe at the same time (it’s easy to do).  The first thing you need to do is cook rice according to package directions, then prep veggies and chicken while rice is cooking.  Make sure veggies are cut into bite sized pieces. Cut chicken breasts into 2 inch cubes.

Chicken And Veggie Stir-Fry / The Grateful Girl Cooks!

Chicken And Veggie Stir-Fry / The Grateful Girl Cooks!

Prepare the stir-fry sauce by combining chicken broth, soy sauce, and ground ginger in small bowl. Stir in corn starch and mix well.  Set it aside.

Chicken And Veggie Stir-Fry / The Grateful Girl Cooks!

In a large skillet, heat HALF of the oil on medium-high heat until very hot, but not smoking.  Add all the veggies and cook for 6-7 minutes, stirring often until veggies are crisp-tender.

Chicken And Veggie Stir-Fry / The Grateful Girl Cooks!

In a separate medium skillet, heat remaining half of the oil on medium-high until very hot, but not smoking.  Add chicken; cook, turning pieces over to cook all sides. Stir-fry the chicken pieces until they turn white in color and are cooked through (about 3-4 minutes). I cooked the chicken at the same time I was stir-frying the veggies, to save time.

Chicken And Veggie Stir-Fry / The Grateful Girl Cooks!

Add cooked chicken to the veggies in large skillet.

Chicken And Veggie Stir-Fry / The Grateful Girl Cooks!

Give the sauce a good stir, then pour it over the chicken and veggies. Cook on medium-high heat, stirring often for about 2 minutes. The sauce will thicken as it cooks and will coat the chicken and veggies.

Chicken And Veggie Stir-Fry / The Grateful Girl Cooks!

When done, add the cashews, and stir to combine.

Chicken And Veggie Stir-Fry / The Grateful Girl Cooks!

Serve hot on top of a bed of rice (brown or white).  Grab a fork (or chopsticks) and dig right in! It’s GOOD!

Chicken And Veggie Stir-Fry / The Grateful Girl Cooks!

Chicken And Veggie Stir-Fry / The Grateful Girl Cooks!

While you can adjust the veggies according to your taste and what you have available (I have done this many times over the years), the basics you should try to have in this dish are onion, carrots, broccoli, and red peppers, simply because they add so much color (and flavor) to the dish.  Any other veggies you choose to add will enhance the dish with additional flavor and color!!!  If you are a Vegetarian… simply omit the chicken!  Be creative… make it your own… and enjoy every bite!

Chicken And Veggie Stir-Fry / The Grateful Girl Cooks!

Chicken And Veggie Stir-Fry
 
Prep time
Cook time
Total time
 
Chicken, fresh vegetables and an Asian-inspired sauce are stir-fried together, then served on a bed of rice in this delicious entree.
As Prepared By:
Recipe type: Entree
Cuisine: Asian
Serves: 4 servings
Ingredients
For Stir-Fry
  • 3 boneless, skinless chicken breasts (cut into 2 inch cubes)
  • Ground ginger (to lightly season chicken with before cooking)
  • 6 cups (total) Fresh veggies (I used broccoli, onion, carrots, red & green bell peppers, bok choy, mushrooms, sugar snap peas, zucchini and yellow squash) See NOTES section.
  • ¼ cup vegetable oil, divided
  • ⅓ cup roasted cashews
For Stir-Fry sauce:
  • 1 cup chicken broth
  • ¼ cup soy sauce
  • 2 Tablespoons corn starch
  • 1 teaspoon ground ginger
For Serving: Cooked rice (prepared according to package directions)
Directions
  1. Cook rice according to pkg. directions.Cut veggies/chicken in bite size pieces while rice is cooking.
  2. Make stir-fry sauce by mixing chicken broth, soy sauce, and ground ginger in small bowl. Stir in corn starch and mix well. Set aside.
  3. In large skillet, heat HALF of the oil on medium-high heat until very hot, but not smoking. Add all veggies; continue cooking for about 6-7 minutes, stirring often until veggies are crisp-tender.
  4. In separate medium skillet, heat remaining half of the oil on medium-high until very hot, but not smoking. Add chicken; cook all sides until it turns white and is cooked through (about 3-4 minutes).
  5. Add cooked chicken to the veggies in large skillet.
  6. Give the sauce a stir, then pour it over chicken and veggies. Cook on medium-high heat, stirring often for about 2 minutes. The sauce will thicken as it cooks and will coat the chicken and veggies.
  7. When done, add the cashews, and stir to combine. Serve over hot cooked rice... and enjoy!
Notes
Additional veggie add-ins might also include: fresh chopped asparagus, green onions, fresh green beans, celery, water chestnuts, canned/drained bean sprouts, etc.

 

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