Irish Chocolate Pots de Crème

Decadent, rich, simple to prepare (in under 10 minutes!) and extremely delicious… those are the first words that come to mind when describing these Irish Chocolate Pots de Crème!Irish Chocolate Pots de Crème / The Grateful Girl Cooks!
I made this amazing dessert a couple weeks ago for a family get together… oh my goodness! Soooo good!   “Pots de Crème” is actually a French dessert “custard” that dates back to the 17th century. It’s name literally means “pots of cream”.  Let me tell you… it’s much thicker than pudding or mousse and is extremely rich (so rich I told my guests that  it would put hair on their chests!). It may be rich, but oh boy, it is DELICIOUS!

The preparation takes less than 10 minutes, which is an added benefit!  I’d been drooling over the recipe, originally posted on a favorite blogger’s website called “The Café Sucre Farine” (thecafesucrefarine.com), so I gave in and decided to make it!  If you’ve never checked out this website, I would encourage you to do so. Chris shares phenomenal recipes, and her husband Scott shares in the fun with his amazing photography work… it’s a wonderful, creative website for food lovers.

Anyways… the method to making these is to simply use a blender. Yep… that’s right! Ingredients are blended together, then poured into small dessert cups (the dessert is very rich, so small servings are the best!).  I also made a Bailey’s Irish Cream syrup which was drizzled onto the tops of the finished Pots de Creme, then they were garnished with whipped cream, a sprig of fresh mint (and dessert cookies!).  Easy and delicious… you’re gonna LOVE this dessert!  Here’s how to make it:

Before you begin, make sure you have your dessert dishes ready to go. Place them on a baking sheet. The dessert bowls I used (Libby Tasting Bowls) hold 4.25 ounces (just over 1/2 cup), so I ended up with 6 portions (I set out 8 cups but only needed 6).  The total amount of servings will depend on the size dish you use.

Irish Chocolate Pots de Crème / The Grateful Girl Cooks!

Chocolate chips, sugar, Bailey’s Irish Cream Liqueur, an egg, and sea salt are placed into a blender.  The ingredients are pulsed several times, just to mix them up a bit (they will not be fully blended).

Irish Chocolate Pots de Crème / The Grateful Girl Cooks!

Irish Chocolate Pots de Crème / The Grateful Girl Cooks!

Take out the center cap from the blender lid and place a funnel directly into the opening. Place lid back on blender (I took it off to take the photo).

Irish Chocolate Pots de Crème / The Grateful Girl Cooks!

Into a large microwave safe bowl, pour the whipping cream.  Make sure to use a large bowl, because the cream will be microwaved, and will rise up as it heats.  I used a glass bowl so I could see to make sure the whipping cream didn’t bubble up and over the top of the bowl.  Heat the whipping cream in the microwave on high power for 2 to 2½ minutes, until the cream is really bubbling.  You can see from the photo below how high the cream rose in the bowl, and what the bubbling cream looked like when I took it out of microwave.

Irish Chocolate Pots de Crème / The Grateful Girl Cooks!

Turn blender on LOW and blend ingredients already in there for 15 seconds. SLOWLY pour the hot whipping cream through the funnel into the chocolate mixture while mixing on low.  Once you’ve added all the cream, put your hand over the top of the funnel (to cover), and turn the speed up to HIGH. Let the mixture blend on high for one minute.  When done, carefully pour the chocolate into the serving bowls. Refrigerate for at least 2 hours before serving.

Irish Chocolate Pots de Crème / The Grateful Girl Cooks!

Irish Chocolate Pots de Crème / The Grateful Girl Cooks!

The dessert is PERFECT to serve once chilled just as it is, BUT… if you want to kick it up a notch and make the Bailey’s Irish Cream Syrup to garnish the finished dessert, it can be made while the dessert is chilling.  It’s VERY SIMPLE to prepare, and added an extra pop of flavor to the finished dessert.  Irish Cream liqueur is poured into a little saucepan and brought to a boil on medium heat.  The liqueur is boiled and stirred for 2-3 minutes until it has reduced in volume and turned syrupy.  Remove from heat and let cool.  That’s it!  As the syrup cools down, it will thicken a little bit more. Let syrup cool to room temperature before serving.

Irish Chocolate Pots de Crème / The Grateful Girl Cooks!

I also decided to add some more calories fancy cookies to garnish the finished dessert, so I found these at our local grocery store… perfect!

Irish Chocolate Pots de Crème / The Grateful Girl Cooks!

When ready to serve, garnish each serving with whipped cream and a sprig of fresh mint, then drizzle a tiny bit of the Bailey’s syrup over the top, and insert a couple fancy cookies into the chocolate!  You can see in the picture below the Bailey’s syrup on top of the chocolate.

Irish Chocolate Pots de Crème / The Grateful Girl Cooks!

That, my friends, is how you make this incredible dessert, with very little effort or time involved, but with amazing results!  I made the dessert in the morning, then simply added the garnishes when ready to serve later that evening! Easy!

Irish Chocolate Pots de Crème / The Grateful Girl Cooks!

Sure hope you will consider making this wonderful, decadent chocolate dessert.  I will definitely be making this recipe again!  Have a wonderful day, and remember to show love, respect, and kindness to all you meet today. God Bless You.

Irish Chocolate Pots de Crème / The Grateful Girl Cooks!

Recipe Source:  https://thecafesucrefarine.com/2015/03/five-minute-irish-chocolate-pots-de-creme

Irish Chocolate Pots de Crème
 
Prep time
Total time
 
As Prepared By:
Recipe type: Dessert
Serves: 6-8 servings
Ingredients
For Pots de Crème:
  • 10 ounces semi-sweet chocolate chips (good quality)
  • 3 Tablespoons granulated sugar
  • 3 Tablespoons Bailey's Irish Cream Liqueur
  • 1 large egg
  • pinch of kosher or sea salt
  • 1 cup heavy cream (can substitute Half n' Half)
For Bailey's Irish Cream Syrup:
  • 6 Tablespoons Bailey's Irish Cream liqueur
For Garnish:
  • Whipped Cream
  • Fresh mint sprigs
  • Cookies (optional)
  • Bailey's syrup
Directions
  1. Put small serving dishes onto a baking sheet before beginning.
  2. Put the chocolate chips, sugar, Bailey's Irish Cream, egg, and sea salt into a blender. Pulse the ingredients several times, just to mix them up a bit (they won't be fully blended). Take out the center cap from blender lid and place a funnel directly into the opening.
  3. Pour the whipping cream into a large microwave safe bowl. Use a large bowl, because the cream will be microwaved, and will rise up as it heats. (I used a glass bowl so I could see to make sure the whipping cream didn't bubble up and over the top of the bowl). Heat whipping cream in microwave on high power for 2 to 2½ minutes, until the cream is REALLY bubbling.
  4. Turn blender on LOW and blend ingredients for 15 seconds. SLOWLY pour the hot whipping cream through the funnel into the chocolate mixture while blending on LOW (the very hot cream will help cook the raw egg). Once you've added all the cream, put your hand over the top of the funnel (to cover), and turn speed up to HIGH. Let the mixture blend on high for one minute. When done, carefully pour the chocolate into the serving bowls. Refrigerate for at least 2 hours before serving.
To Make The Bailey's syrup (optional):
  1. If you want Bailey's Irish Cream Syrup to garnish the finished dessert, it can be made while the desserts are chilling. Irish Cream liqueur is poured into a little saucepan, then brought up to a boil on medium heat. The liqueur is boiled for 2-3 minutes until it has reduced in volume and turned syrupy. Remove from heat and let cool. As the syrup cools, it will thicken a little bit more. Let syrup cool to room temperature before serving.
To serve:
  1. Garnish each of the chilled pots de crème with whipped cream, and a sprig of fresh mint, then drizzle a little bit of the Bailey's syrup over the top. Add a couple fancy cookies to the chocolate, if desired! Serve, and enjoy!

Here’s one more to pin on your Pinterest boards!Irish Chocolate Pots de Crème / The Grateful Girl Cooks!

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Cumin-Dusted Pork Cutlets With Citrus Sauce

I recently made some delicious Cumin-Dusted Pork Cutlets with Citrus Sauce for our dinner and wanted to share this very simple recipe with you today.Cumin-Dusted Pork Cutlets With Citrus Sauce / The Grateful Girl Cooks!
The recipe originated on the Epicurious website and sounded interesting, so I decided to try it, only making a couple tweaks to the original recipe. The pork cutlets are seasoned, then pan-seared. As soon as they are done, a quick and easy citrus sauce (with orange juice, lemon juice, and garlic) is made and then spooned over the cooked pork chops, then served. It really couldn’t be any easier!  Here’s how to make them:

If using thin, small cutlets, a serving size would be 2 cutlets per adult (and you will NOT need to pound them down).  You want to use fairly thin pork cutlets so they will cook quickly.  Lightly season the pork with salt and pepper, and set aside.  **NOTE: I ended up using slightly larger and thicker boneless chops that I already had in my freezer for this meal, so I pounded each piece with a meat mallet between plastic wrap to flatten them out more (to about 1/2 inch). Since they were large pork chops to begin with, we had 1 cutlet per serving.

Cumin-Dusted Pork Cutlets With Citrus Sauce / The Grateful Girl Cooks!

Cumin-Dusted Pork Cutlets With Citrus Sauce / The Grateful Girl Cooks!

On a plate, mix flour, ground cumin, chili powder, garlic powder, salt and pepper until combined.  Once mixed, coat each pork cutlet (on both sides) with seasoning. Make sure to shake off any excess flour.

Cumin-Dusted Pork Cutlets With Citrus Sauce / The Grateful Girl Cooks!

Cumin-Dusted Pork Cutlets With Citrus Sauce / The Grateful Girl Cooks!

Heat 1 Tablespoon of olive oil on medium-high heat in a large non-stick skillet. Once oil is very hot (but not smoking), add cutlets. They should sizzle when they hit the hot oil.  Cook 3-4 minutes on first side, then turn over and cook other side for same amount of time (until fully cooked through and golden brown). Remove pork cutlets to serving plate; keep warm.

Cumin-Dusted Pork Cutlets With Citrus Sauce / The Grateful Girl Cooks!

Cumin-Dusted Pork Cutlets With Citrus Sauce / The Grateful Girl Cooks!

Do not clean out the skillet (the brown bits on bottom of skillet help to flavor citrus sauce!). Add 2 Tablespoons olive oil to skillet; heat on medium.  Add minced garlic to skillet; cook for about 15-30 seconds, stirring constantly (don’t burn it!).  Add fresh orange and lemon juices, and a few orange slices.  Bring mixture to a boil, stirring occasionally, until liquid has reduced and thickened a bit (this will take about a minute or so). Taste sauce; add additional salt and pepper, if desired. Remove sauce from heat.

Cumin-Dusted Pork Cutlets With Citrus Sauce / The Grateful Girl Cooks!

Spoon sauce over the pork cutlets. Garnish with thin orange slices and parsley (fresh or dried) if desired. Serve and enjoy!

Cumin-Dusted Pork Cutlets With Citrus Sauce / The Grateful Girl Cooks!

The pork has a nice, slightly Southwestern flavor (the cumin does not overpower it).  The sauce makes enough for 4 servings (single cutlet). If serving 2 cutlets per person, the recipe as written makes 2 servings.  Hope you will consider making this easy, tasty dish. Have a great day, friends.

Cumin-Dusted Pork Cutlets With Citrus Sauce / The Grateful Girl Cooks!

Recipe Adapted From:  http://www.epicurious.com/recipes/food/views/cumin-dusted-pork-cutlets-with-citrus-pan-sauce-105363

Cumin-Dusted Pork Cutlets With Citrus Sauce
 
Prep time
Cook time
Total time
 
Boneless pork cutlets are lightly seasoned with Southwestern spices, pan-seared and cooked, then covered with a delicious fresh citrus sauce.
As Prepared By:
Recipe type: Entree
Serves: 4 servings (1 per person)
Ingredients
For Pork:
  • 4 boneless pork cutlets
  • 2 Tablespoons all purpose flour
  • 2 teaspoons ground cumin
  • ¼ teaspoon garlic powder
  • ½ teaspoon chili powder
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper
  • 1 Tablespoon olive oil
For Citrus Sauce:
  • 2 Tablespoons olive oil
  • 2 garlic cloves, minced
  • ⅓ cup fresh orange juice
  • 3 Tablespoons fresh lemon juice
  • A few orange slices (see below)
For garnish:
  • 1 orange, sliced into thin slices, then cut in half (divided)
  • Chopped fresh parsley or dried parsley
Directions
  1. Lightly season pork with salt and pepper, and set aside.
  2. On a plate, mix together flour, ground cumin, chili powder, garlic powder, salt and pepper. Once mixed, coat each pork cutlet (on both sides) with seasoning. Shake off excess flour.
  3. Heat 1 Tablespoon of olive oil on medium-high heat in a large non-stick skillet. Once oil is very hot (but not smoking), add cutlets. Cook 3-4 minutes on first side, then flip and cook other side for same amount of time (until cooked through and golden brown). Remove pork to serving plate; keep warm.
  4. Do not clean out the skillet. Add 2 Tablespoons olive oil to skillet; heat oil on medium. Add minced garlic to skillet; cook for about 15-30 seconds, stirring constantly (don't burn it!). Add fresh orange and lemon juices, and a few orange slices. Bring mixture to a boil, stirring occasionally, until liquid has reduced and thickened a bit (this will take about a minute or so). Taste sauce; add additional salt and pepper, if desired. Remove sauce from heat.
  5. Spoon sauce over the pork cutlets. Garnish with thin orange slices and parsley (fresh or dried) if desired. Serve and enjoy!
Notes
If a slightly sweeter citrus sauce is desired, add 1 teaspoon honey.

 

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Peanut Butter Chocolate Chip n’ Nut Cookies

I recently made a batch of Peanut Butter Chocolate Chip n’ Nut Cookies using a recipe a dear friend gave me over 20 years ago. Soft peanut butter cookies filled with milk chocolate chips and chopped peanuts make these simple old-fashioned cookies a real taste treat!Peanut Butter Chocolate Chip n' Nut Cookies / The Grateful Girl Cooks!

I slightly tweaked her delicious recipe to include chopped dry roasted peanuts to the mix (you can also use cocktail peanuts), and enjoy the extra little bit of crunch and peanut flavor the nuts bring to the cookie.  I made large cookies and the recipe yielded about 3½ dozen, but if you need a larger quantity, simply make the cookies smaller!

Here’s how easy the cookies are to prepare:

Preheat oven to 375 degrees.  Cream together room temperature butter, creamy peanut butter, granulated sugar, brown sugar and eggs until well combined.  In a separate bowl, stir together flour, baking powder, baking soda and salt. Slowly add the flour mixture to the peanut butter mixture. Continue to beat on low, adding a little flour at a time, until all dough is fully mixed together.

Peanut Butter Chocolate Chip n' Nut Cookies / The Grateful Girl Cooks!

Stir in milk chocolate chips and chopped peanuts. I used chopped dry roasted peanuts, but cocktail peanuts would be fine, as well.

Peanut Butter Chocolate Chip n' Nut Cookies / The Grateful Girl Cooks!

If making large cookies, drop the dough by heaping Tablespoons onto parchment paper-lined baking sheet. If smaller cookies (with greater quantity) are desired, drop by rounded teaspoons.  Keep cookie dough about 2 inches apart as they will spread while baking.  I tried to shape each one into a circle shape by using my clean hands around the edges, then patted them down a bit on the top to flatten them just a bit.

Peanut Butter Chocolate Chip n' Nut Cookies / The Grateful Girl Cooks!

I baked the large cookies at 375 degrees.  They take between 12 and 14 minutes to fully cook and turn slightly golden brown around edges. Smaller cookies will cook in about 9-10 minutes.  When done, remove cookies from oven; let them cool for 2-3 minutes, then transfer them to a wire rack to finish cooling.

Peanut Butter Chocolate Chip n' Nut Cookies / The Grateful Girl Cooks!

Peanut Butter Chocolate Chip n' Nut Cookies / The Grateful Girl Cooks!

Peanut Butter Chocolate Chip n' Nut Cookies / The Grateful Girl Cooks!

That’s it, except for taking a big old bite out of that cookie when you just can’t stand it anymore! While you’re at it, grab a cup of ice cold milk to wash this delicious treat down!

Peanut Butter Chocolate Chip n' Nut Cookies / The Grateful Girl Cooks!

That’s it!  A simple old-fashioned, delicious cookie to make for those you love.  I think they get better as they sit… they seem to get chewier the next day!  I set aside some of the dough, shaped it into 2 logs, then tightly wrapped each in plastic wrap, then aluminum foil, and froze 2 packages of dough to use another time!  That way, when we have a craving for homemade cookies, all I have to do is cut,slice and bake a small batch of these yummy cookies!

Peanut Butter Chocolate Chip n' Nut Cookies / The Grateful Girl Cooks!

These really are delicious cookies, and I hope you enjoy them.

Peanut Butter Chocolate Chip n' Nut Cookies / The Grateful Girl Cooks!

Recipe Adapted From: Carla Merrill

Peanut Butter Chocolate Chip n' Nut Cookies
 
Prep time
Cook time
Total time
 
As Prepared By:
Recipe type: Dessert
Serves: 3½ dozen
Ingredients
  • 1½ cups butter (room temp.)
  • 1½ cups creamy peanut butter
  • 1½ cups granulated sugar
  • 1½ cups packed brown sugar
  • 3 large eggs
  • 3¾ cups all purpose flour
  • 1½ teaspoons baking powder
  • 2¼ teaspoons baking soda
  • ¾ teaspoon salt
  • 2 cups milk chocolate chips
  • ½ cup chopped dry roasted peanuts (can substitute cocktail peanuts)
Directions
  1. Preheat oven to 375 degrees. Using electric mixer, cream softened butter, creamy peanut butter, granulated sugar, brown sugar and eggs until well combined. In a separate bowl, stir together flour, baking powder, baking soda, and salt. Slowly add flour mix to peanut butter mixture. Continue to beat on low, adding a little flour at a time, until ingredients are fully combined.
  2. Stir in milk chocolate chips and chopped peanuts.
  3. If making large sized cookies, drop dough by heaping Tablespoonfuls onto parchment paper-lined baking sheet (*small cookies, drop by teaspoonfuls). Keep cookie dough about 2 inches apart as they will spread while baking. Shape each cookie into a circle by using hands around the edges; pat down the top to flatten them slightly.
  4. Bake cookies at 375 degrees. Large cookies will take 12 -14 minutes to fully cook and turn slightly golden brown around edges. Smaller cookies will take about 9-10 minutes. When done, remove cookies from oven; let them rest for 2-3 minutes, then transfer to a wire rack to finish cooling.
Notes
The large cookies are about 3 inches in diameter. If you want to make smaller cookers (more quantity), just use rounded teaspoonfuls, instead of Tablespoonfuls of dough, and bake for less time.

 

Save

Save

Save

Save

Save

Save

Save

Save

Easy Meatballs for Spaghetti

I typically use Italian sausage when I prepare spaghetti and sauce, but occasionally we really enjoy our pasta with a fire roasted garlic marinara sauce and these Easy Meatballs For Spaghetti!Easy Meatballs For Spaghetti / The Grateful Girl Cooks!
Sometimes Spaghetti and Meatballs really hits the spot! It’s completely easy to make 10-12 delicious Italian-seasoned meatballs using only one pound of hamburger meat and a few other readily available ingredients. I’ve been making meatballs for spaghetti this way for many, many years, and enjoy the minimal prep time involved!  You can even make a double batch of the meatballs and freeze them to use for another meal, which can save you precious time!  Here’s how easy it is to prepare them:

In medium sized bowl, combine ground beef, salt, pepper, garlic powder, oregano, diced onion, and freshly grated Parmesan cheese. Mix well, to combine ingredients.

Easy Meatballs For Spaghetti / The Grateful Girl Cooks!
Using your (clean) hands, grab a portion of the meat mixture and form it into a ball, rolling it between your hands.  The ones I made were about 2 inches wide, so I was able to get 10 fairly good-sized meatballs out of one pound of meat. If you make ’em just a tad smaller, you should be able to make 12 or more meatballs. Set meatballs (once formed) onto a plate or wax paper.

Easy Meatballs For Spaghetti / The Grateful Girl Cooks!

Heat 1 Tablespoon oil (vegetable or olive) in a large non-stick skillet.  Heat on medium heat until oil and skillet are hot (but not smoking).  Add meatballs. They should sizzle as the hit the skillet.  Cook until brown on bottom, then carefully turn over. Continue to cook until all sides are brown (meatballs do NOT have to be completely cooked through – they will finish cooking in the sauce later).

Easy Meatballs For Spaghetti / The Grateful Girl Cooks!Easy Meatballs For Spaghetti / The Grateful Girl Cooks!
In a separate large saucepan, heat up spaghetti sauce (whatever kind of sauce you have on hand, whether it’s homemade or a purchased jar, just make sure you have enough sauce for 4 servings)!  Heat the sauce on medium-low. Carefully add the meatballs to the sauce. Spoon sauce over the top of each meatball. Let the meatballs and sauce continue to cook (uncovered) on medium-low for about 30 minutes, occasionally spooning more sauce over the meatballs as they cook.

Easy Meatballs For Spaghetti / The Grateful Girl Cooks!Easy Meatballs For Spaghetti / The Grateful Girl Cooks!

When meatballs are about halfway through cooking time, cook spaghetti noodles in separate pan, according to package directions. Drain pasta.  When they are done (and pasta is finished cooking), remove meatballs from spaghetti sauce (keep warm). Mix cooked, drained noodles with the hot spaghetti sauce.  Serve the pasta onto individual plates or into bowls. Spoon any leftover sauce onto pasta.  Top each serving with 2-3 meatballs.  Garnish with some finely grated Parmesan cheese, and serve!

Easy Meatballs For Spaghetti / The Grateful Girl Cooks!

This really is an economical and delicious classic meal, in which you can end up with 4 healthy sized portions using only one pound of ground beef!  Our oldest son popped in for a visit the day after I made this meal, and he enjoyed a big plate of leftover spaghetti and meatballs for lunch!  Yay for leftovers! Hope you’ll give these easy to prepare meatballs a try!

Easy Meatballs For Spaghetti / The Grateful Girl Cooks!

Easy Meatballs for Spaghetti
 
Prep time
Cook time
Total time
 
As Prepared By:
Recipe type: Entree
Serves: 4 servings
Ingredients
  • 1 pound ground beef
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon garlic powder
  • ¼ teaspoon dried oregano
  • ½ cup diced white onion
  • ½ cup finely grated Parmesan cheese
  • 1 Tablespoon olive oil
  • Spaghetti noodles (enough for 4 servings)
  • Prepared Spaghetti Sauce (enough for 4 servings)
  • Additional finely grated Parmesan cheese, for garnish
Directions
  1. In medium sized bowl, combine ground beef, salt, pepper, garlic powder, oregano, diced onion, and finely grated Parmesan cheese. Mix well to combine ingredients.
  2. Using your (clean) hands, grab a portion of the meat mixture and form it into a ball, rolling it between your hands. The ones I made were about 2 inches wide, so I was able to get 10 meatballs out of the pound of meat. If you make 'em just a tad smaller, you should be able to make 12 or more meatballs. Set meatballs (once formed) onto a plate or wax paper.
  3. Heat 1 Tablespoon oil (vegetable or olive) in a large non-stick skillet. Heat on medium heat until oil and skillet are hot (but not smoking). Add meatballs. They should sizzle as the hit the skillet. Cook until brown on bottom, then carefully turn over. Continue to cook until all sides are brown (meatballs do NOT have to be completely cooked through - they will finish cooking in the sauce later).
  4. In a separate large saucepan, heat up your spaghetti sauce (whatever kind of sauce you have on hand, whether it's homemade or a purchased jar, just make sure you have enough sauce for 4 servings! Heat the sauce on medium-low. Carefully add the meatballs to the sauce. Spoon sauce over the top of each meatball. Let the meatballs and sauce continue to cook on medium-low for about 30 minutes, occasionally spooning more sauce over the meatballs as they cook.
  5. When meatballs are halfway through cooking time, cook spaghetti noodles in separate pan, according to package directions. Drain. When done, remove meatballs from spaghetti sauce (keep warm). Mix cooked, drained noodles with the hot spaghetti sauce. Serve up the pasta onto individual plates or into bowls. Spoon any leftover sauce onto pasta. Top each serving with 2-3 meatballs. Garnish with some finely grated Parmesan cheese, and serve!

Here’s one more to pin on your Pinterest boards!Easy Meatballs For Spaghetti / The Grateful Girl Cooks!

 

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Orange And Rosemary Glazed Salmon

I tried a new recipe for Orange And Rosemary Glazed Salmon the other evening for our dinner. Whoa! It tasted absolutely fantastic, so I want to share the recipe on my blog today. Hopefully you will be inspired to make it for your own dinner… you won’t regret it!Orange And Rosemary Glazed Salmon / The Grateful Girl Cooks!
My husband and I love salmon, so I am constantly on the search for new ways to prepare it. I found this recipe on Pinterest, and it is now quite possibly one of my favorite recipes for  salmon.  It’s SOOOO good!  The original recipe was inspired by Cooking Light, and features pan-seared salmon fillets covered with a fresh, thickened citrus glaze. It’s delicious, and so very easy to prepare!  The recipe makes 4 servings – I only cooked 2 salmon fillets since only two of us were eating, but I kept the sauce amount the same as written (and saved the extra sauce for another time).  Here’s how to make this delicious entree:

Heat olive oil on medium-high heat in a large non-stick skillet. Salt and pepper salmon fillets on both sides. When olive oil is really hot (but not smoking), add the salmon to skillet (it should sizzle when it hits the pan).  Cook salmon for 3-4 minutes, then carefully turn salmon over and cook the other side for 3-4 minutes until fully cooked. When done and golden brown, remove the salmon from skillet (leaving the hot oil in the skillet). Keep salmon warm.

Orange And Rosemary Glazed Salmon / The Grateful Girl Cooks!

Orange And Rosemary Glazed Salmon / The Grateful Girl Cooks!

Turn heat under skillet to medium-low. Add minced garlic and rosemary; stir and cook for about 20 seconds.

Orange And Rosemary Glazed Salmon / The Grateful Girl Cooks!

Add 1/4 cup (4 Tablespoons) chicken broth. Stir to combine. Cook on a low simmer until most of the liquid has reduced.

Orange And Rosemary Glazed Salmon / The Grateful Girl Cooks!

Add orange zest, lemon juice, honey and orange juice to skillet. Stir to combine.

Orange And Rosemary Glazed Salmon / The Grateful Girl Cooks!

In small cup, stir together remaining Tablespoon of chicken broth with the cornstarch until smooth.  Pour this into skillet, stirring as you add it.  Season with salt and pepper, to taste.

Orange And Rosemary Glazed Salmon / The Grateful Girl Cooks!

Bring mixture to a boil. Boil for one minute, stirring constantly. The sauce will thicken as it cooks.

Orange And Rosemary Glazed Salmon / The Grateful Girl Cooks!

Return the cooked salmon to the skillet. Spoon some of the sauce over each piece to cover. Garnish each fillet with a thin slice of orange, and a sprig of fresh rosemary (if desired).

Orange And Rosemary Glazed Salmon / The Grateful Girl Cooks!

Carefully remove salmon and garnish to each serving plate.  Spoon additional sauce over each piece, if desired (it’s good- highly recommend).  Serve and enjoy this wonderful dinner!

Orange And Rosemary Glazed Salmon / The Grateful Girl Cooks!

Orange And Rosemary Glazed Salmon / The Grateful Girl Cooks!

I really hope you will try this recipe for salmon. The fresh citrus glaze tastes absolutely delicious on the salmon, and really enhances it.  I found myself saying “this is REALLY good” several times while eating it, and are confident you will enjoy it, as well! Have a wonderful day.

Orange And Rosemary Glazed Salmon / The Grateful Girl Cooks!

Recipe Source:  http://www.cookingclassy.com/orange-rosemary-glazed-salmon/

Orange And Rosemary Glazed Salmon
 
Prep time
Cook time
Total time
 
As Prepared By:
Recipe type: Entree
Serves: 4 servings
Ingredients
  • 2 teaspoons olive oil
  • 4 (6 ounce) skinless salmon fillets (about 1 inch thick)
  • Salt and ground black pepper
  • 2 cloves garlic, minced
  • 2½ teaspoons minced fresh rosemary
  • 5 Tablespoons chicken broth (divided-4 T. in one cup, 1 T. in another))
  • 1½ teaspoons orange zest
  • ⅔ cup fresh squeezed orange juice
  • 1½ Tablespoons honey
  • 2½ teaspoons cornstarch
  • Orange slices (thinly sliced) and sprigs of fresh rosemary for garnish (if desired)
Directions
  1. Heat olive oil on medium-high heat in large non-stick skillet. Salt and pepper salmon fillets on both sides. When olive oil is hot (but not smoking), add salmon to skillet (it should sizzle when it hits the pan). Cook salmon for 3-4 minutes, then carefully turn salmon over and cook other side for 3-4 minutes, until fully cooked. When done and golden brown, remove salmon from skillet (leaving hot oil in the skillet). Keep salmon warm.
  2. Turn heat under skillet to medium-low. Add minced garlic and rosemary; stir and cook for about 20 seconds. Add ¼ cup chicken broth (4 Tablespoons of the original 5). Stir well. Cook on a low simmer until most of liquid has reduced. Add orange zest, lemon juice, honey and orange juice to skillet. Stir.
  3. In small cup, stir together remaining Tablespoon of chicken broth with cornstarch. Pour into skillet, stirring as you add it. Add salt and pepper to taste.
  4. Bring mixture to a boil. Boil for one minute, stirring constantly. The sauce will thicken as it cooks. Return cooked salmon to skillet. Spoon sauce over each piece to cover. Garnish each fillet with a thin orange slice, and a sprig of fresh rosemary (if desired). Carefully remove salmon and transfer to individual serving plates. Spoon additional sauce over each piece. Serve and enjoy!

 

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Chicken and Asparagus Risotto

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

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

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

Chicken and Asparagus Risotto / The Grateful Girl Cooks!

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

Chicken and Asparagus Risotto / The Grateful Girl Cooks!

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

Chicken and Asparagus Risotto / The Grateful Girl Cooks!

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

Chicken and Asparagus Risotto / The Grateful Girl Cooks!

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

Chicken and Asparagus Risotto / The Grateful Girl Cooks!

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

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

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

Chicken and Asparagus Risotto / The Grateful Girl Cooks!

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

Chicken and Asparagus Risotto / The Grateful Girl Cooks!

Chicken and Asparagus Risotto / The Grateful Girl Cooks!

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

Chicken and Asparagus Risotto / The Grateful Girl Cooks!

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

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

 

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Trout In Lemon Garlic Butter Sauce

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

 

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Mom’s Easy Chocolate Cake

When I was growing up, occasionally my Mom would sneak back into the kitchen after dinner (while we were watching TV or doing homework) and whip up a delicious chocolate cake from scratch for our family of 5 as a surprise.  We LOVED it! Today I want to share with you an old family favorite recipe for Mom’s Easy Chocolate Cake!Mom's Easy Chocolate Cake / The Grateful Girl Cooks!
Within a few minutes of the cake going into the oven, the smell coming out of our little kitchen would alert us to the surprise treat ahead for us! What a great memory!  We didn’t have a lot of money or a fancy home growing up, but my Mom sure could cook and make wonderful meals with items from our pantry.  I am grateful for the inspiration I have received from her, to this very day!

The cake is very simple to make… so is the easy frosting!  Instead of waiting for the cake to “cool down” after it was finished baking, Mom would poke holes in the cake when it came out of the oven, and pour/spread the creamy chocolate frosting all over the cake.  The frosting would drip down into the holes in the cake, so we had small tunnels of chocolate throughout our slices when we would eat it!  Oh boy… this is a GREAT tasting chocolate cake.  Here’s how to make it!

Cream together sugar, vegetable shortening and eggs, using an electric hand mixer or stand mixer. Beat well for 2-3 minutes.

Mom's Easy Chocolate Cake / The Grateful Girl Cooks!

In a separate large bowl, sift together flour, cocoa, baking soda and salt.

Mom's Easy Chocolate Cake / The Grateful Girl Cooks!

Add dry, sifted ingredients to the wet ingredients, along with 1 cup of buttermilk.  Once blended, slowly pour in 3/4 cup of boiling water, and a teaspoon of vanilla extract. Blend on low until batter is fully mixed together.  Pour batter into a greased and floured 9×13 baking pan, and distribute batter evenly.  Bake at 350 degrees for 35 minutes, or until toothpick inserted into middle of cake comes out clean..

Mom's Easy Chocolate Cake / The Grateful Girl Cooks!

While cake is baking, make up the frosting. Melt butter in saucepan on low heat.  Add cocoa powder and mix well with a spoon.  Add salt, vanilla, and milk; mix well.  Add powdered sugar. Mix until frosting is not too thick, but “pourable”. Add additional milk to thin… add additional powdered sugar to thicken, as needed.

Mom's Easy Chocolate Cake / The Grateful Girl Cooks!

When cake is done, remove from oven.  Let cake rest for 2-3 minutes, then poke holes all over surface of cake every couple inches (I use a chopstick!).  Pour chocolate frosting over surface of cake, and spread to cover.

Mom's Easy Chocolate Cake / The Grateful Girl Cooks!

Mom's Easy Chocolate Cake / The Grateful Girl Cooks!

Mom's Easy Chocolate Cake / The Grateful Girl Cooks!
When finished, it should look like this.  The frosting will be fairly “fluid” since the cake is still hot, so continue to spread frosting over the holes as they “re-appear” (as the frosting oozes down into the cake, the holes on top surface will open up again).

Mom's Easy Chocolate Cake / The Grateful Girl Cooks!

Let the frosting firm up and the cake cool down!  Once cake is at room temperature, you can slice and serve it up!  It’s as simple as that! (By the way… in this picture the frosting looks darker than in previous photo. Don’t know what’s up with that… it IS the very same cake!).

Mom's Easy Chocolate Cake / The Grateful Girl Cooks!Mom's Easy Chocolate Cake / The Grateful Girl Cooks!

I have such vivid memories of this classic treat from my childhood… must be where I got my love of cake, right?  Ha Ha!  Hope you will give this easy, simple and delicious recipe a try!  The cake and frosting taste fantastic!  Thanks, Mom!

Mom's Easy Chocolate Cake / The Grateful Girl Cooks!Recipe Source: My Mom

Mom's Easy Chocolate Cake
 
Prep time
Cook time
Total time
 
Make this delicious chocolate cake and frosting from scratch in no time at all!
As Prepared By:
Recipe type: Dessert
Serves: 9x13 cake
Ingredients
For Cake:
  • 2 cups granulated sugar
  • 2 eggs
  • ¾ cup vegetable shortening
  • 2½ cups all purpose flour
  • ½ cup unsweetened cocoa powder
  • 2 teaspoons baking soda
  • ½ teaspoon salt
  • 1 cup buttermilk
  • ¾ cup boiling water
  • 1 teaspoon vanilla
For Chocolate Frosting:
  • ¾ cube butter
  • 4 Tablespoons unsweetened cocoa powder
  • Dash of salt
  • 1 teaspoon vanilla extract
  • 12 ounces powdered sugar (about ¾ of a one pound box)
  • ¼ to ½ cup milk (enough to make frosting pourable, but not too thin)
Directions
  1. Preheat oven to 350 degrees. Lightly grease and flour a 9x13 cake pan.
To Prepare Cake:
  1. Cream together sugar, vegetable shortening and eggs, using an electric hand mixer or stand mixer. Beat well for 2-3 minutes.
  2. In a separate large bowl, sift together flour, cocoa, baking soda and salt. Add dry, sifted ingredients to the wet ingredients, along with 1 cup of buttermilk, and mix well on LOW speed.
  3. Once blended, slowly pour in ¾ cup of boiling water, and a teaspoon of vanilla extract. Blend on low until batter is fully mixed together. Pour batter into a greased and floured 9x13 baking pan, and distribute batter evenly.
  4. Bake at 350 degrees for 35 minutes, or until toothpick inserted into middle of cake comes out clean.
To Make Frosting:
  1. While cake is baking, make frosting. Melt butter in saucepan on low heat. Add cocoa powder and mix well with a spoon. Add salt, vanilla, and milk; mix well. Add powdered sugar. Mix until frosting is not too thick, but "pourable". Add additional milk to thin... add additional powdered sugar to thicken, as needed.
  2. When cake is done, remove from oven. Let rest for 2-3 minutes, then poke holes over surface of cake every couple inches (I use a chopstick!). Pour frosting over surface of cake, and spread to cover. Let cake cool to room temperature, then slice and serve!

 

 

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

How To Can Dried Beans

In an effort to stock up my canned foods pantry a couple yeas ago, I decided to learn how to can dried beans.  The process is fairly simple using a pressure canner, and now my pantry stays well stocked with canned black beans, garbanzo beans, pinto beans, and others!How To Can Dried Beans / The Grateful Girl Cooks!
As I said, you will need to have a Pressure Canner to be able to can beans safely.  I went straight to one of my Ball Blue Books-Guide To Preserving for my instructions (I love their books!).  Here’s how easy it is to can dried beans:

First thing you need to do is prepare the beans (the picture below is pinto beans).  Wash the dried beans under cool water then drain.   Place them in a large saucepan. Fill pan with water until beans are fully covered by 2 inches of water above beans.  Bring it to a boil; boil for 2 minutes. Remove pan from the heat; let the beans soak uncovered for an hour.

After they have soaked for an hour, drain. Place drained beans back into a large saucepan, and add enough water to cover by two inches again. Bring to a boil, then reduce the heat to a very low boil. Cover the saucepan and let beans cook for 30 minutes.

How To Can Dried Beans / The Grateful Girl Cooks!

While the beans are cooking, prepare the pressure canner, canning jars, lids and screw bands according to manufacturer instructions.  When beans are done cooking, pack the beans into prepared, hot jars. Leave 1 inch headspace in each jar.  Add 1/2 teaspoon salt to each jar.  Ladle the hot cooking liquid or clean boiling water over the beans, being sure to still leave a 1 inch headspace.  Remove air bubbles from each jar, then take a wet paper towel and make sure rims are clean. Center the flat lids on jars, then tighten screw bands to fingertip tight.

How To Can Dried Beans / The Grateful Girl Cooks!

Put the filled jars onto rack and into pressure canner (which has 2-3 inches of simmering water).  Put the canner lid on and lock it into place, Turn heat to medium-high. Let the steam vent for 10 minutes, then put the weighted gauge over vent. Process beans at 10 pounds pressure. Pint jars are processed for 1 hour, 15 minutes. Quart jars are processed for 1 hour, 30 minutes.

How To Can Dried Beans / The Grateful Girl Cooks!
When processing time is completed, turn off heat and let the canner cool until it reaches zero pressure.  Wait 5 additional minutes, then carefully remove lid. Let the jars cool for 5-10 minutes, then carefully remove jars from canner using canning tongs. Place onto a dish towel (try not to place the jars directly onto kitchen counter. Variances in temperature could possibly cause jars to crack).  Let jars cool for 12 hours, then check to make sure they are properly sealed, then label and store in your pantry!

How To Can Dried Beans / The Grateful Girl Cooks!

I’ve canned many jars of beans since learning how. It is very convenient to not have to run to the grocery store when I need beans,  I use the garbanzo beans for my homemade hummus, and have used the black and pinto beans in my homemade chili.  Hope you try canning your own beans, and enjoy stocking your pantry!

How To Can Dried Beans / The Grateful Girl Cooks!Recipe Source:  “Ball Blue Book – Guide To Preserving”, copyright 2014, Hearthmark, LLC, page 111.

How To Can Dried Beans
 
Prep time
Cook time
Total time
 
It's easy and economical to make canned beans using dried beans and a pressure canner!
As Prepared By:
Recipe type: Canning
Serves: 6 pint jars or 3 quart jars
Ingredients
  • 6¾ pounds dried beans (kidney, garbanzo, black, pinto Great Northern or cranberry)
  • Water
  • Salt
Directions
  1. Wash dried beans under cool water, then drain. Place beans in a large saucepan. Fill pan with water until beans are fully covered by 2 inches of water (above beans). Bring to a boil; boil for 2 minutes. Remove pan from heat; let beans soak uncovered for an hour.
  2. After beans have soaked an hour, drain. Place drained beans back into large saucepan; add enough water to cover by two inches again. Bring to a boil, then reduce heat to a very low boil. Cover the saucepan and let beans cook for 30 minutes.
  3. While the beans are cooking, prepare pressure canner, canning jars, lids and screw bands according to manufacturer instructions. When beans are done cooking, pack beans into prepared hot jars. Leave 1 inch headspace in each jar. Add ½ teaspoon salt to each jar. Ladle hot cooking liquid or clean boiling water over beans, being sure to leave a 1 inch headspace. Remove air bubbles from jars, then take a wet paper towel and make sure rims are clean. Center the flat lids on jars, then tighten screw bands to fingertip tight.
  4. Put filled jars onto rack and into pressure canner (which has 2-3 inches of simmering water). Put canner lid on, lock it into place, Turn heat to medium-high. Let the steam vent for 10 minutes, then put the weighted gauge over vent. Process beans at 10 pounds pressure. Pint jars are processed for 1 hour, 15 minutes. Quart jars are processed for 1 hour, 30 minutes.
  5. When processing time is completed, turn off heat and let canner cool until it reaches zero pressure. Wait 5 additional minutes, then carefully remove lid. Let the jars cool in pan for 5-10 minutes, then carefully remove jars from canner using canning tongs. Place hot jars on a dish towel (don't put jars directly onto kitchen counter. Variances in temperature could cause jars to crack). Let jars cool for 12 hours, then check to make sure they are properly sealed, then label and store in your pantry!

 

 

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Homemade Shake And Bake Chicken

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

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

Homemade Shake And Bake Chicken / The Grateful Girl Cooks!

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

Homemade Shake And Bake Chicken / The Grateful Girl Cooks!

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

Homemade Shake And Bake Chicken / The Grateful Girl Cooks!

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

Homemade Shake And Bake Chicken / The Grateful Girl Cooks!

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

Homemade Shake And Bake Chicken / The Grateful Girl Cooks!

Homemade Shake And Bake Chicken / The Grateful Girl Cooks!

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

Have a wonderful day, and may God bless you!

Homemade Shake And Bake Chicken / The Grateful Girl Cooks!

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

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

 

Save

Save

Save

Save

Save

Save

Save

Save

Save

1 2 3 4 5 53