The Grateful Girl Cooks!

10
Jan
2026

Asian Chicken Pasta Stir-Fry

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Asian Chicken Pasta Stir-Fry features lots of fresh veggies and noodles cooked in an Asian-inspired sauce. It’s an easy and delicious meal!

Today I want to share an “all-in-one dish” recipe that is a great meal to enjoy, because it has meat, veggies, pasta and sauce all together in one delicious dish!

I came up with this recipe by using some ingredients from a sauce I’ve used before, then included lots of vegetables we enjoy, along with a cooked boneless, skinless chicken breast.

My husband and I really love this meal! It has GREAT flavor (thanks to that yummy sauce) and is very filling. We usually have one serving leftover for another meal. Here’s how to make Asian Chicken Pasta Stir-Fry:

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Sauté The Chicken First

Cut a large (6-7 oz.) boneless, skinless chicken breast into bite-sized pieces. Heat a teaspoon of vegetable oil in a large skillet on medium heat.

Once the oil is hot (but not smoking), sauté the chicken until it’s fully cooked through and lightly browned on all sides. When done, transfer the chicken to a plate and keep it warm.

Prep And Stir-Fry Vegetables

For this recipe I use chopped broccoli and cauliflower, thinly sliced carrots, green beans and celery, chopped red bell pepper, and sugar snap peas.

I also thinly slice 3 stalks of green onions (the green stem and the white bulb) but set them aside to add after the other veggies are mostly cooked.

The sugar snap peas and red bell pepper, as seen below (from our garden) were frozen, but I added them to the skillet even though they were still slightly frozen.

Heat vegetable oil in a large skillet on medium heat until the oil is hot (but not smoking). Add all the prepped veggies (except for the green onions). Sauté the vegetables for 3-4 minutes, stirring often as they cook.

Now add the sliced green onions and stir well in order to fully combine the vegetables. Continue to cook the combined vegetables for one more minute.

Make The Asian-Inspired Sauce

At this point you will add the ingredients for Asian-inspired sauce directly into the skillet with the vegetables. The sauce will come together quickly and add lots of flavor to the veggies!

Stir in soy sauce, ketchup, apple cider vinegar, honey, sesame oil, Tabasco sauce and red pepper flakes. Add chopped, dry roasted peanuts and white sesame seeds to the veggies.

Stir well, until the vegetables and sauce ingredients are fully combined. Cook, stirring often for about 1-2 minutes, then turn off the heat under the skillet.

Cook Pasta While Veggies Cook!

While the veggies and then the sauce are being cooked, you can cook the pasta, in order to save a bit of time. This is optional, of course, but it does make the recipe take less time to make.

When done cooking the noodles according to package instructions, drain the pasta.

Add Chicken To The Stir-Fry

Add the reserved, cooked chicken pieces to the stir-fry in the skillet and stir well, until the chicken is combined with the veggies and coated with sauce.

Cook the veggies, sauce and chicken on medium heat only until they’re heated through.

Combine Veggies, Chicken and Hot Pasta

Add the cooked and well-drained pasta to the skillet and toss with tongs until the noodles are combined and covered with the sauce. Cook until heated through, then serve immediately.

Serve The Asian Chicken Pasta Stir-Fry

Once fully heated, serve the Asian Chicken Pasta Stir-Fry! Transfer each portion to a serving plate (or bowl). Garnish each serving with additional (reserved) sesame seeds and green onion slices. Serve hot and enjoy!

I hope you have the opportunity to make this scrumptious meal. It has a little bit of everything all in one dish- pasta, chicken, a delicious sauce and lots of vegetables. YUM!

Thank you for stopping by, and I invite you to come back again soon for more family-friendly recipes. Take care, may God bless you, and have a wonderful day.

Looking For More ASIAN-STYLE CHICKEN Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have a wonderful variety of Asian-inspired recipes to check out, including:

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1^st and 15^th) with lots of recipes, tips, etc.
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0 from 0 votes

Asian Chicken Pasta Stir-Fry

Prep Time

15 mins

Cook Time

10 mins

Total Time

25 mins

Asian Chicken Pasta Stir-Fry features lots of fresh veggies and noodles cooked in an Asian-inspired sauce. It's an easy and delicious meal!

Category: Dinner, Entree

Cuisine: Asian

Keyword: Asian chicken pasta stir-fry

Servings: 3

Calories Per Serving: 527 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

7 ounces boneless, skinless chicken breast cut into 1-inch pieces
1 teaspoon vegetable oil for cooking chicken
6 ounces spaghetti noodles cooked to pkg. directions, drained

For Veggie Stir-Fry:

1 Tablespoon vegetable oil
1 cup broccoli florets (bite-size) fresh, if possible
1 cup cauliflower florets (bite-size) fresh, if possible
1 medium carrot peeled, thinly sliced in rounds
10 sugar snap peas fresh or frozen
10 green beans fresh, if possible, cut in 2" pieces
½ cup celery , thinly sliced
¼ cup red bell pepper , chopped
3 stems green onions (green and white parts)* *thinly sliced (reserve 1 Tbsp. for garnish)

For Sauce:

6½ Tablespoons low-sodium soy sauce
2½ Tablespoons ketchup
1½ Tablespoons apple cider vinegar
1 Tablespoon honey
¼ teaspoon sesame oil
⅛ teaspoon red pepper flakes
2 shakes Tabasco sauce
3 Tablespoons dry roasted peanuts (chopped)
2 Tablespoons white sesame seeds* *reserve ½ tsp. for garnish

Additional:

US Customary - Metric

Instructions

Pat chicken dry with paper towels. Cut chicken into 1" pieces. Heat 1 tsp. vegetable oil in large skillet on. When oil is hot (but not smoking), sauté chicken until cooked through. Transfer chicken to a plate; keep warm until added later.
Heat 1 Tbsp. vegetable oil in large skillet on medium heat until oil is hot (but not smoking). Add veggies (except green onions). Sauté veggies 3-4 minutes, stirring often. Add green onions; stir well to combine. Cook vegetables 1 more minute.
Stir in soy sauce, ketchup, apple cider vinegar, honey, sesame oil, Tabasco sauce and red pepper flakes. Add peanuts and sesame seeds. Stir until combined. Cook for 1-2 minutes, stirring often. Remove skillet from heat.
OPTIONAL: Cook the pasta while cooking veggies/sauce to save time. When done cooking noodles according to package instructions, drain the pasta.
Add cooked chicken to the stir-fry in the skillet; stir well, until combined. Cook the veggies, sauce and chicken on medium heat, only until heated through.
Add cooked, drained pasta to the skillet; toss (or stir) until combined and pasta is covered with the sauce. Cook until hot. Serve immediately, garnished with reserved sesame seeds and green onions. Enjoy!

Nutrition Facts

Asian Chicken Pasta Stir-Fry

Amount Per Serving (1 (1/3 of total))

Calories 527 Calories from Fat 153

% Daily Value*

Fat 17g26%

Saturated Fat 3g19%

Trans Fat 0.05g

Polyunsaturated Fat 7g

Monounsaturated Fat 6g

Cholesterol 42mg14%

Sodium 1552mg67%

Potassium 1007mg29%

Carbohydrates 65g22%

Fiber 7g29%

Sugar 14g16%

Protein 30g60%

Vitamin A 4333IU87%

Vitamin C 67mg81%

Calcium 131mg13%

Iron 3mg17%

* Percent Daily Values are based on a 2000 calorie diet.

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03
Jan
2026

Oven-Roasted Butternut Squash

categories: Side Dishes, Vegetable Dishes

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Oven-Roasted Butternut Squash is a simple way to prepare and enjoy squash “as is”, or it can be added to salads, risotto and other dishes.

If you enjoy butternut squash (like we do), perhaps you’re wondering how to roast it! I remember many years ago buying my first butternut squash, bringing it home from the grocery store and not knowing how to COOK it! Ha Ha- that was a long time ago.

Nowadays we enjoy it roasted as a simple side dish. We also love it cooked in our air fryer. You really can’t hurt this delicious veggie, in my humble opinion.

Today I want to share how to make oven-roasted butternut squash through an easy photo tutorial. I hope it helps you, if you’re looking for a nice way to cook AND get depth of flavor out of this humble vegetable!

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

We Grew Butternut Squash This Summer

We have a small raised-bed garden in our Oregon backyard. This summer we grew butternut squash in a small section of one of our garden containers. We planted them from a couple of seeds in May.

We ended up with about 8 beautiful butternut squash before the cold temperatures hit (and before the birds could demolish them), so we were so happy with that! Our largest one was 2 pounds in weight.

Some of the others were slightly smaller (I brought them in to finish ripening in October because we were having some very cold nights). I photographed this recipe using the 2-pound squash I grew, and it was lovely to see the fruits (vegetable) of my labor!

Prepare A Butternut Squash For Roasting

Before starting, be sure to preheat your oven to 425°F., so that it is preheated, hot and ready to go when the squash is ready for roasting!

Use a vegetable peeler to remove the peel from the butternut squash. Continue peeling it until the orange flesh appears and then discard the peels.

Carefully slice the butternut squash in half LENGTHWISE. Cut a thin slice off the stem end and a very thin slice off the bottom of the squash. Discard these as well.

Remove the seeds and stringy “pith” strands in the cavity of each squash half, by using a large spoon to get them out.

Slice And Then Cube The Squash

Now you should have two separate halves of squash with the “cavity” hollowed out! That’s perfect! Use a sharp knife to carefully slice each half into 1″ wide “crescent” strips by cutting across the width of each piece.

After that, cut each slice into bite-sized chunks and toss all the butternut squash chunks into a big mixing bowl.

Lightly Season The Butternut Squash

Once you have all the butternut squash cubes in the mixing bowl, it’s time to lightly season them before you roast them.

Lightly drizzle them with a Tablespoon of extra virgin olive oil, then stir or toss them well to coat the pieces evenly with the oil.

Cooking Oven-Roasted Butternut Squash

Season the squash pieces lightly with salt and black pepper (to taste) and stir to evenly season them. Lay the seasoned squash in a SINGLE LAYER on a large baking sheet.

Bake the oven-roasted butternut squash at 425°F. for 20-25 minutes, being sure to flip the squash pieces over HALFWAY through the cooking time.

If you use a spatula, you can turn many pieces at one time! When you flip them over, you will notice that the squash has caramelized slightly on the outside and is lightly browned. that is great!

To know if they’re done, the squash should have a slight brown caramelization AND you should be able to insert a butter knife very easily into the tender squash.

How To Use Roasted Butternut Squash

There are many ways to use the squash once it has been roasted. First and foremost is to simply enjoy them, AS IS! Roasted butternut squash is awesome just as it is, hot form the oven.

You can enjoy it as a side dish (as is), or you can add melted butter, or brown sugar and cinnamon (yum!). I’ve even heard some people like to mash the squash AFTER roasting for a delicious depth of flavor (I’ve not tried that yet).

One of my personal favorite ways to enjoy the squash is in risotto OR to use as a topping for salads. The delicious salad shown below is one we make throughout the year but especially on Thanksgiving. I call it our Thanksgiving Salad (a link to my salad)!

Whichever way you choose to enjoy oven-roasted butternut squash, I’m confident you’ll enjoy the great flavor and will be grateful for how simple it is to make.

Thanks for stopping by, and I invite you to come back again soon for more family-friendly recipes. Take care, may God bless you, and have a wonderful day.

Looking For More VEGETABLE Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have a variety of delicious veggie recipes to choose from, including:

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1^st and 15^th) with lots of recipes, tips, etc.
Would you like to join our growing list of subscribers?

There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
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0 from 0 votes

Oven-Roasted Butternut Squash

Prep Time

10 mins

Cook Time

23 mins

Total Time

33 mins

Oven-Roasted Butternut Squash is a simple way to prepare and enjoy squash "as is", or it can be added to salads, risotto and other dishes.

Category: Vegetable Dish

Cuisine: All Cuisines

Keyword: oven-roasted butternut squash

Servings: 4

Calories Per Serving: 133 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

2 pounds butternut squash approx. 1 large
1 Tablespoon extra virgin olive oil
salt and black pepper to lightly season (to taste)

US Customary - Metric

Instructions

Preheat oven to 425°F.
Peel the butternut squash. Continue peeling until orange flesh appears; discard the peels. Carefully slice squash in half LENGTHWISE. Cut a thin slice off the stem end and a thin slice off the bottom. Discard them. Remove seeds and stringy "pith" strands in each half, using a spoon.
Slice each squash half into 1" wide "crescent" strips by cutting across the width. After that, cut each slice into bite-sized chunks and put them into a big bowl.
Lightly drizzle squash with olive oil; toss well to coat them evenly. Season the squash lightly with salt and black pepper (to taste). Lay the seasoned squash in a SINGLE LAYER on a rimmed baking sheet.
Bake at 425°F. for 20-25 minutes, flipping the squash over HALFWAY through the cooking time. If you use a spatula, you can turn several pieces at a time. When you flip them over, you'll notice the squash has caramelized slightly on the outside. If done, the squash should have light brown caramelization AND be tender enough to insert a knife easily into the squash. Serve and enjoy!

Nutrition Facts

Oven-Roasted Butternut Squash

Amount Per Serving (1 (1/4 of total))

Calories 133 Calories from Fat 36

% Daily Value*

Fat 4g6%

Saturated Fat 1g6%

Polyunsaturated Fat 0.5g

Monounsaturated Fat 3g

Sodium 9mg0%

Potassium 798mg23%

Carbohydrates 27g9%

Fiber 5g21%

Sugar 5g6%

Protein 2g4%

Vitamin A 24108IU482%

Vitamin C 48mg58%

Calcium 109mg11%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

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31
Dec
2025

Taco Popcorn

categories: Appetizers

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Taco Popcorn is a yummy and easy to make snack (6 servings)! Popcorn is covered with buttery taco seasoning and it is absolutely delicious!

If you’re looking for a yummy snack that can be made with minimal effort and is ready in about 10 minutes, may I suggest making taco popcorn?

Buttery popcorn is seasoned with a few common spices, typically used to flavor taco meat or chili, and they add so much flavor to this simple snack!

Whether you typically make your popcorn in an air popper machine, on the stovetop, or use microwave bags of popcorn, this simple and quick recipe is for you!

The recipe (as written) will yield approximately 6 servings of taco popcorn, each serving about 2 cups each, so there is plenty to share. Here’s how to make crunchy, taco popcorn.

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Prepare The Butter And Taco Seasoning Mix

To season the popcorn, you will need a few spices to add to melted butter. You will need ground cumin, garlic powder, chili powder, paprika, crushed oregano leaves and salt.

In a small saucepan on Low heat, melt 3 Tablespoons of butter, along with 1½ teaspoons chili powder and ½ teaspoon each of cumin, salt, garlic powder and paprika. You will also add a small amount of dried crushed oregano.

Cook, stirring often, only until the butter is completely melted and all the spices are fully incorporated. Set the seasoning mix aside while you pop the popcorn.

Make The Popcorn

For this recipe you will want 12 cups total of POPPED plain popcorn. This will yield about 6 servings with 2 cups of popcorn per serving.

The method for making the popcorn is your choice! You can make the plain popcorn on your stovetop, use microwave popcorn or use an air popcorn machine (which is what I use).

NOTE: If you’re planning to “make it from scratch” (stovetop or air popper machine), you will need about ½ cup of un-popped kernels to end up with about 12 cups of popped popcorn.

Place the popped popcorn in a large mixing bowl. Drizzle the butter seasoning over the top of the warm popcorn, using only a couple of spoonfuls at a time.

After drizzling a couple spoonfuls of seasoning, gently toss the popcorn to distribute the sauce on the popcorn.

Continue drizzling the butter seasoning on the popcorn a little at a time, tossing it well afterwards (each time). Continue until all the sauce has been used on the popcorn.

Serve And Enjoy The Taco Popcorn

Once all the popcorn has been seasoned, it is ready to be served! Set out a big bowl of taco popcorn (along with some napkins) and dig into this wonderful snack!

The taco popcorn is buttery, and the taco seasoning spices used do not overpower the popcorn. It’s not too spicy, at all! Taco popcorn is crunchy, buttery and tastes wonderful!

All in all, taco popcorn is a perfect snack for when you have the munchies but don’t want to spend a lot of time in the kitchen! Give those you love a bowl of popcorn and watch a movie, TV show or a football game together. It’s yummy!

I hope you have the opportunity to make a big bowl of taco popcorn for yourself and for those you love. It really is a tasty, crunchy treat, and I really hope you enjoy it, too!

Thanks for stopping by, and I invite you to come back again soon for more family-friendly recipes. Take care, may God bless you, and have a wonderful day!

Looking For More SNACK or APPETIZER Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have a nice variety of snack and appetizer recipes to choose from, including:

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1^st and 15^th) with lots of recipes, tips, etc.
Would you like to join our growing list of subscribers?

There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
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Recipe adapted from Dorothy Grant, in: “Southern Living 1995 Annual Recipes”, page 166, published in 1995 by Oxmoor House, Inc.

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0 from 0 votes

Taco Popcorn

Prep Time

10 mins

Cook Time

0 mins

Total Time

10 mins

Taco Popcorn is a yummy and easy to make snack (6 servings)! Popcorn is covered with buttery taco seasoning and it is absolutely delicious!

Category: Appetizer/Snack

Cuisine: American

Keyword: taco popcorn

Servings: 6 (2 cups per serving)

Calories Per Serving: 139 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For Seasoning Sauce:

3 Tablespoons butter
1½ teaspoons chili powder
½ teaspoon ground cumin
½ teaspoon garlic powder
½ teaspoon salt
½ teaspoon paprika
⅛ teaspoon dried oregano

For Popcorn:

12 cups POPPED plain popcorn* *use ½ cup kernels if making from scratch

US Customary - Metric

Instructions

Make Seasoning Sauce:

In a small saucepan on Low heat, melt butter and spices. Stir often until butter is melted and spices are incorporated. Set aside while you pop the popcorn.

Make Popcorn (your preferred method):

You will need 12 cups of popped plain popcorn for this recipe. Make the popcorn on your stovetop, use microwave popcorn bags or use an air popcorn machine. NOTE: If you "make popcorn from scratch" (stovetop or air popper), you will need ½ cup of un-popped kernels to end up with approx. 12 cups of popped popcorn.
Place the popped popcorn in a large mixing bowl. Drizzle buttery seasoning sauce on the popcorn, using only a couple spoonfuls at a time. Gently toss the popcorn to distribute the sauce. Continue drizzling butter seasoning on the popcorn a little at a time, tossing it gently to evenly distribute (each time). Continue until all the sauce has been used on the popcorn.
Serve and enjoy!

Nutrition Facts

Taco Popcorn

Amount Per Serving (2 cups)

Calories 139 Calories from Fat 63

% Daily Value*

Fat 7g11%

Saturated Fat 4g25%

Trans Fat 0.2g

Polyunsaturated Fat 1g

Monounsaturated Fat 2g

Cholesterol 15mg5%

Sodium 249mg11%

Potassium 94mg3%

Carbohydrates 18g6%

Fiber 3g13%

Sugar 0.3g0%

Protein 3g6%

Vitamin A 451IU9%

Vitamin C 0.02mg0%

Calcium 8mg1%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

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27
Dec
2025

Avocado Toast and Egg

categories: Breakfast

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Avocado Toast and Egg is a simple, delicious, nutritious and filling breakfast that is ready in minutes using only a few ingredients!

For a while now, avocado toast has been getting lots of publicity and is the new “cool”, go-to breakfast for many people. It took me a long time to even want to try it, but once I did, I realized how delicious (and nutritious) it actually is and have made it quite a number of times.

Did you know avocados are a nutrient dense “fruit” (they are classified botanically as a “fruit”, due to their seed and the plant they grow on!). They are high in fiber and “good, healthy” monounsaturated fat, which tends to make you feel full for a longer amount of time.

Avocados also contain potassium (for regulating blood pressure) and Vitamins A, B and C. They also taste good, so I do see why people love to spread it all over their morning toast!

The recipe I am sharing today is the simple way I make avocado toast and egg, but there are many variations or spices you can use to suit your own taste! Here’s how to make it.

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Prepare the Seasoned Avocado Mixture

Cut a ripe avocado in half and remove the pit. For this recipe (1 serving) you will only need HALF an avocado (I used the other half so my husband could have some “plain” avocado toast.

Place the avocado in a small bowl and season it with salt, pepper, garlic powder and a pinch of red pepper flakes. Use a fork to mash it all up until it is fairly smooth.

Once the avocado is mashed and seasoned well, it is ready to be used. This mashed avocado mixture is at its best if used within 3-4 minutes after mashing.

TIP: If the avocado mixture needs to sit for more than 10 minutes before using, add a squeeze of fresh lemon juice to the avocado and stir it in, to keep the green color “fresh” looking.

Fry The Egg

Spray a skillet with non-stick spray or melt a small amount of butter (about ½ tsp.) on medium heat. Crack an egg into the hot skillet and fry it, until it reaches your preferred “doneness”. If desired, lightly season the egg with salt and pepper.

For this recipe I don’t flip the egg over but instead cook it for a minute or so until the bottom egg white is set. Then I put a see-through lid on the skillet and continue cooking until the yellow yolk is cooked to my preferred “doneness”.

OPTIONS: I’ve seen other people place scrambled eggs or a sliced, hard-boiled egg on top of the avocado mixture, but an over-medium fried egg on top is still my favorite way to enjoy this dish.

Make The Toast While the Egg Cooks

While the egg is cooking, pop a slice of multi-grain bread in the toaster. Cook it until it is crispy and browned. Try and time the toast to be done about the same time the egg is done to your liking!

Time To Assemble This Breakfast!

Place the piece of warm toast onto your serving plate. Generously spread the mashed avocado mixture on top of the toast.

Use a spatula to carefully transfer the fried egg on top of the avocado toast. Garnish with a few more red chili flakes, if desired (optional).

Serve The Avocado Toast And Egg

Now it’s time to serve and enjoy this simple, yummy meal! We love having fresh berries or other fruit served along with this dish, so this time we had fresh blackberries and raspberries!

If you make your egg “over medium” or “over easy”, pierce the yolk with a fork and let the egg yolk spread over the egg and toast. Use a fork to cut up and eat the avocado toast and egg.

This breakfast is really colorful and it’s delicious, too! I hope you like it, as well. Don’t forget that it’s super easy to double, triple or quadruple this simple recipe to meet your needs.

I hope you have the opportunity to make avocado toast and egg for yourself or for those you love! It is a flavorful, wonderful breakfast and I trust you will enjoy it.

Thank you for stopping by and I invite you to come back again soon for more family-friendly recipes. Take care, may God bless you, and have a wonderful day!

Looking for More BREAKFAST Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have a wonderful variety of delicious breakfast recipes to choose from, including:

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1^st and 15^th) with lots of recipes, tips, etc.
Would you like to join our growing list of subscribers?

There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
You can submit your e-mail address there, to be added to my mailing list.

Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Avocado Toast and Egg

Prep Time

7 mins

Cook Time

0 mins

Total Time

7 mins

Avocado Toast and Egg is a simple, delicious, nutritious and filling breakfast that is ready in minutes using only a few ingredients!

Category: Breakfast

Cuisine: All Cuisines

Keyword: avocado toast and egg

Servings: 1

Calories Per Serving: 239 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

½ ripe avocado
⅛ teaspoon garlic powder
1 tiny pinch red pepper flakes
salt and pepper, to taste
1 slice whole grain bread toasted
1 large egg fried to desired doneness

Options for skillet (for frying egg): use non-stick cooking spray or ½ tsp. butter

US Customary - Metric

Instructions

Cut a ripe avocado in half; remove the pit. You need HALF an avocado for 1 serving. Scoop avocado into a bowl, season with salt, pepper, garlic powder and red pepper flakes. Use a fork to mash it until it's fairly smooth. Avocado mixture is at its best when used within 3-4 minutes after mashing. TIP: If avocado needs to sit more than 10 minutes before using, stir in a squeeze of fresh lemon juice.
Spray a skillet with non-stick spray or melt ½ tsp. of butter on medium heat. Crack egg into the hot skillet and fry it, until it reaches your preferred "doneness". If desired, season egg lightly with salt/pepper. For this recipe I don't flip the egg but cook it for 1-2 minutes until the egg white is set, then I put a see-through lid on the skillet and continue cooking until egg is at my preferred "doneness".
While egg cooks, pop bread in the toaster. Cook until crispy/browned. Try to time the toast to be done about the same time the egg is done!
To serve-Place toast on plate. Generously spread avocado mixture on top to cover. Use a spatula to transfer the fried egg on top of the avocado toast. If you make your egg "over medium" or "over easy", pierce the yolk with a fork; let the egg yolk spread. Use a fork to cut up and eat the avocado toast and egg. Enjoy!

Nutrition Facts

Avocado Toast and Egg

Amount Per Serving (1 g)

Calories 239 Calories from Fat 180

% Daily Value*

Fat 20g31%

Saturated Fat 4g25%

Trans Fat 0.02g

Polyunsaturated Fat 3g

Monounsaturated Fat 12g

Cholesterol 186mg62%

Sodium 875mg38%

Potassium 581mg17%

Carbohydrates 11g4%

Fiber 7g29%

Sugar 1g1%

Protein 9g18%

Vitamin A 713IU14%

Vitamin C 10mg12%

Calcium 44mg4%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

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22
Dec
2025

Classic Challah Bread

categories: Breads

7 Shares

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Make a loaf of beautiful braided classic challah bread to enjoy! It can be eaten freshly sliced, or used for sandwiches, French toast, etc.

Have you ever made challah bread before? This delicious bread is widely associated with Jewish culture and cuisine and enjoyed on Jewish holidays or Shabbat.

This delicious, well-loved bread is found throughout the United States and is commonly eaten sliced (as is), used for sandwiches, or used to make French Toast (YUM!)

Challah bread dough is made in various braided loaf shapes and is beautifully browned, thanks to an egg wash on the dough before baking. It is a yeast bread, so it does require a bit of time for the rising of the dough, but in my opinion, it’s well worth your time!

Here’s how to make this absolutely scrumptious classic challah bread, step by step.

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Let The Yeast “Bloom”

Sprinkle 2¼ teaspoons of active dry yeast (= 1 envelope) over ¼ cup of lukewarm water (approx.110°F.) in a large mixing bowl. Stir well and then set the bowl aside for about 10 minutes, until the yeast has “bloomed” and formed bubbles on the surface.

NOTE: The foamy bubbles on top indicate the yeast is “viable, good and active”. Make sure this bubbling occurs before adding any of the remaining ingredients.

Once the yeast has “bloomed”, add vegetable oil, granulated sugar, salt and 1/3 cup of lukewarm water to the yeast mixture. Whisk these ingredients together until combined.

Add 3 large egg yolks to this mixture and then use an electric mixer to beat the ingredients together well.

Make The Challah Dough

Add about 1¼ cups of all-purpose flour and continue to use the beaters to mix the dough well. Remove the beaters from the mixture. Stir in enough additional flour a little at a time, until the dough becomes thick and firm enough to handle.

This typically takes about ¾ -1 cup additional flour, but the amount can vary, so just add a little of the flour at a time until the dough reaches the correct texture.

The challah dough should be thick and slightly “shaggy” when done and it should be fairly easy to handle. Cover the dough and let it rest for 10 minutes before the next step.

Knead Dough Then Let It Rise

After the dough has rested, turn it out onto a floured work surface and dust it lightly with flour. Knead the dough for 8-10 minutes, adding additional flour, as needed until the dough becomes shiny and smooth.

Put the challah dough ball in a large, oiled or greased bowl and turn the dough once, to coat it with the oil. Cover the bowl with plastic wrap and set the bowl in a warm place (free of drafts). Let the dough rise for 45-60 minutes OR until you see it has doubled in size.

Divide And Braid The Challah Dough

Divide the challah dough into three equally sized portions, cover them with plastic wrap and let them rest and rise again for 10 minutes.

On a floured surface, shape each piece of dough (one at a time) into a rectangular shape. Roll each piece with your palms into a rope shape, each about 18″ long.

Place the dough ropes either back on the floured surface OR on a greased baking sheet to braid the dough. Lay all three “ropes” next to each other (a small space in between each one), then pinch all 3 ropes together at the top to tightly join them.

Brush Challah With Oil And Let It Rest

Braid the 3 ropes of dough by crossing the left rope over the middle rope, then crossing the right rope over the middle. Continue util the loaf is fully braided, then pinch the bottom ends together to seal and tuck them under the loaf.

Carefully place the loaf in the center of a greased baking sheet. Use a pastry brush to lightly brush the loaf with 1 Tablespoon of vegetable oil.

Cover the braided, oiled loaf with plastic wrap, and let it rest and rise for 30-40 minutes. This time the dough will rise slightly but will NOT double in size.

Apply Egg Wash Before Baking

Now it’s time for the final step! Preheat your oven to 375°F. In a small bowl whisk together the remaining 1 large egg yolk and 2 Tablespoons of water until combined. This is an egg wash.

Use a pastry brush to lightly brush the loaf with the egg wash (the egg wash gives the bread its beautiful colored crust)! Now the loaf of classic challah bread is ready for baking.

Bake The Classic Challah Bread

Bake the classic challah bread at 375°F. for about 23-25 minutes. When done, the loaf should be beautifully golden brown and baked through. Another way to know the loaf is finished baking is to tap on the bottom of the loaf. It should sound hollow when you tap it!

Transfer the challah bread to a wire rack and allow it to cool. This loaf slices the “best” when it is not blazing hot!

The challah bread tastes amazing, sliced and served warm (we add a bit of butter to the slices). Challah bread can also be used to make sandwiches.

One of my favorite ways to enjoy challah bread is using it for French Toast! I am publishing a recipe soon for Crunchy French Toast (using challah bread) that I make in an air fryer. It’s fantastic! Here’s a peek!

I hope you have the chance to make this delicious, classic challah bread sometime soon, because I’m sure you’re going to enjoy it!

Thank you so much for stopping by, and I invite you to come back soon for more family-friendly recipes. Take care, may God bless you, and have a wonderful day!

Looking for More YEAST BREAD Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have a nice variety of yeast bread recipes to choose from, including:

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Original recipe source: “The New Red Lion Inn Cookbook”, published in 1992 by Berkshire House Publishers

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Classic Challah Bread

Prep Time

45 mins

Cook Time

25 mins

Dough Resting/Rising Time (inactive prep)

1 hr 35 mins

Total Time

2 hrs 45 mins

Make a loaf of beautiful braided classic challah bread to enjoy! It can be eaten freshly sliced, or used for sandwiches, French toast, etc.

Category: Bread

Cuisine: All Cuisines

Keyword: challah bread

Servings: 10 slices (yield 1 loaf))

Calories Per Serving: 167 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

2¼ teaspoons active dry yeast = 1 envelope/pkg.
¼ cup lukewarm water (approx. 110℉.)
2 Tablespoons vegetable oil
1 Tablespoon granulated sugar
1 teaspoon salt
⅓ cup water (at room temperature)
3 large egg yolks lightly beaten
2¼ cups all-purpose flour *plus more if needed

To Brush On Shaped Loaf:

1 Tablespoon vegetable oil
1 large egg yolk
2 Tablespoons water (at room temperature)

US Customary - Metric

Instructions

Sprinkle yeast over ¼ C. lukewarm water (approx.110°F.) in large bowl. Stir well; set bowl aside for 10 minutes, until yeast is bubbly/foamy on top. NOTE: Bubbles indicate the yeast is "viable, good and active". Make sure this occurs before adding remaining ingredients.
Add oil, sugar, salt and ⅓ C. water to yeast mixture. Whisk until combined. Add 3 egg yolks; use electric mixer to beat ingredients together. Add about 1¼ cups flour; beat well.
Stir in enough add'l. flour (a little at a time), until dough becomes thick and firm enough to handle. *This typically takes about ¾ -1 cup more flour, just add a little bit at a time until dough reaches correct texture (thick/slightly "shaggy" and fairly easy to handle). Cover dough; let it rest 10 minutes.
Turn dough out onto a floured surface, dust dough lightly with flour. Knead dough 8-10 minutes, adding flour as needed, until dough is shiny/ smooth. Put dough in a large, oiled/greased bowl; turn dough once, to coat it with oil. Cover bowl with plastic wrap; set in a warm place (free of drafts). Let dough rise 45-60 minutes OR until it has doubled in size.
Divide dough into 3 equal portions; cover with plastic wrap; let rest 10 minutes. On a floured surface, shape each piece of dough (one at a time) into a rectangular. Roll each piece with your palms into a rope shape, 18" long. Lay 3 "ropes" next to each other (a small space in between), then pinch all 3 ropes together at the top to tightly join them.
Braid 3 dough "ropes" by crossing left rope over middle rope, then crossing right rope over the middle. Continue until fully braided; pinch bottom ends together to seal; tuck them under the loaf. Carefully place loaf on greased baking sheet. Use a pastry brush to lightly brush loaf with 1 T. oil. Cover loaf with plastic wrap; let rest/rise for 30-40 minutes. Dough will rise slightly but won't double in size.
Preheat oven to 375°F.
In a small bowl whisk together remaining 1 egg yolk and 2 T. water until combined. Use a pastry brush to lightly brush loaf with the egg wash.
Bake at 375°F. for about 25 minutes. When done, bread should be golden brown and baked through. Another way to know the loaf is done is to tap on the bottom of the loaf. It should sound hollow when you tap it! Transfer the challah bread to a wire rack; let it cool before slicing and serving. Enjoy!

Nutrition Facts

Classic Challah Bread

Amount Per Serving (1 slice (1/10 of total))

Calories 167 Calories from Fat 54

% Daily Value*

Fat 6g9%

Saturated Fat 1g6%

Trans Fat 0.03g

Polyunsaturated Fat 3g

Monounsaturated Fat 2g

Cholesterol 73mg24%

Sodium 238mg10%

Potassium 44mg1%

Carbohydrates 23g8%

Fiber 1g4%

Sugar 1g1%

Protein 4g8%

Vitamin A 98IU2%

Vitamin C 0.002mg0%

Calcium 14mg1%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

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18
Dec
2025

Artichoke Chicken Bake For Two

categories: Chicken, Main Dishes

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Artichoke Chicken Bake For Two is easy and delicious! Chicken breasts are topped with artichoke hearts, red peppers, Parmesan and garlic!

If you’re looking for a wonderfully delicious main dish that is EASY to prepare, then I hope you will check out this recipe for Artichoke Chicken Bake for Two. We love it, and since it is only my husband and I at home nowadays, a meal just for two is perfect!

The prep time is about 10 minutes, and then this dish bakes in the oven until it is golden brown and done! You really can’t beat this simple recipe that not only looks good, but it also tastes good, too.

A simple artichoke topping is stirred together, placed on lightly seasoned chicken breasts and then they’re baked! It’s so simple, anyone can prepare this absolutely YUMMY main dish! Here’s how to make it.

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Prepare The Chicken Breasts

Before beginning, preheat your oven to 375°F. and spray an 8″ x 8″ (or 9″ x 9″) baking dish with non-stick cooking spray. This dish doesn’t take too long to prepare, so you will want to have your oven preheated and ready to go, in order to save time!

Pat the chicken breasts dry on both sides using paper towels and trim off any excess fat. Lightly season both sides of the chicken breasts with salt and black pepper. Place the two chicken breasts into the prepared baking dish in a single layer.

Chop The Marinated Artichokes

Chop 6-7 ounces of drained, marinated artichoke halves into smaller pieces, using a sharp knife. I use marinated artichokes for extra flavor, but if you only have plain, water-packed artichoke hearts those are perfectly good to use, as well.

You can see in the photo below that the artichoke hearts have been cut much smaller. Now they are ready to go into the topping that’s used to season and garnish the chicken.

Create The Artichoke Topping

Place the chopped artichoke hearts, roasted red bell peppers (chopped), finely grated Parmesan cheese, mayonnaise and minced garlic in a medium bowl.

Gently stir these ingredients until they have been fully combined. This thick mixture will be used to cover the top of the chicken breasts while they bake.

Cover The Chicken

Evenly divide the artichoke mixture between the chicken breasts, carefully spreading it to the edge, to fully cover the top of each piece.

Now it’s time to bake the chicken… see how easy that was? Place the baking dish into a preheated 375°F. oven.

Cook The Artichoke Chicken Bake For Two

Bake the chicken at 375°F. (uncovered) for 30-35 minutes OR until you see the juices run clear out of the chicken. Check its internal temperature at the 30-minute mark, so you don’t overcook the chicken (which will dry it out).

It may take 2-3 more minutes more baking time to reach 165°F., depending on your oven’s temperature (oven temps can vary quite a bit). Insert a meat thermometer into the thickest part of the chicken breast to determine the internal temperature.

When the chicken is done, the artichoke topping should be lightly browned, and the chicken breasts should be cooked through and have reached an internal temperature of 165°F.

Remove the artichoke chicken bake for two from the oven and let it rest in the baking dish (on a wire rack) for 2-3 minutes. This resting time will allow the internal juices to redistribute inside the chicken, keeping it moist.

Once the chicken has rested, use a spatula to carefully transfer each piece to individual serving plates, then serve and enjoy with a favorite side dish!

The baked chicken is delicious, moist (if not overcooked!), and the artichoke Parmesan topping brings lots of added flavor to each bite!

I really hope you love this simple, yet absolutely delicious main dish as much as we do! We love to serve this beautiful chicken dish with fresh roasted veggies on the side… yum!

Thank you for stopping by, and I invite you to come back again soon for more family-friendly recipes. Take care, may God bless you, and have a wonderful day!

Looking For More CHICKEN Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have LOTS of delicious chicken recipes to choose from, including:

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1^st and 15^th) with lots of recipes, tips, etc.
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Recipe adapted from (and with thanks to) Kristy Denney at: Artichoke Chicken | The Girl Who Ate Everything

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Artichoke Chicken Bake For Two

Prep Time

10 mins

Cook Time

30 mins

Total Time

40 mins

Artichoke Chicken Bake For Two is easy and delicious! Chicken breasts are topped with artichoke hearts, red peppers, Parmesan and garlic!

Category: Main Dish

Cuisine: American

Keyword: artichoke chicken bake for two

Servings: 2

Calories Per Serving: 584 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

12 ounces boneless, skinless chicken breasts* *Use two, 6 oz. breasts
salt and black pepper to lightly season chicken on both sides
6 ounces marinated artichoke hearts drained/chopped
5 Tablespoons finely grated Parmesan cheese fresh is best!
5 Tablespoons mayonnaise
2 Tablespoons roasted red peppers finely chopped
1½ teaspoons minced garlic

US Customary - Metric

Instructions

Preheat oven to 375°F. and spray an 8" x 8" (or 9" x 9") baking dish with non-stick cooking spray. This doesn't take too long to prepare, so you need to have your oven preheated and ready to go, to save time!
Pat chicken breasts dry on both sides using paper towels. Trim off any excess fat. Lightly season both sides of the chicken with salt and pepper. Put the chicken breasts into the prepared baking dish in a single layer.
Place chopped artichoke hearts, roasted red bell peppers (chopped), Parmesan cheese, mayonnaise and minced garlic in a medium bowl. Gently stir until they're fully combined. Spread the mixture on top of the chicken breasts (dividing evenly between the 2 pieces). Cover the top of the chicken by spreading it to the edges.
Bake (uncovered) at 375℉. for 30-35 minutes OR until you see the juices running clear from the chicken. Check the internal temp. at 30-minutes, so you don't overcook the chicken. It may take 2-3 more minutes to reach 165°F., depending on oven temperature (oven temps can vary). Insert a meat thermometer into the thickest part of the chicken to check internal temp. When done, the topping should be lightly browned, chicken should be cooked through and have an internal temp. of 165°F.
Transfer pan from oven to a wire rack. Let chicken rest 2-3 minutes (to let internal juices redistribute), then serve and enjoy!

Nutrition Facts

Artichoke Chicken Bake For Two

Amount Per Serving (1 chicken breast)

Calories 584 Calories from Fat 378

% Daily Value*

Fat 42g65%

Saturated Fat 8g50%

Trans Fat 0.1g

Polyunsaturated Fat 17g

Monounsaturated Fat 8g

Cholesterol 134mg45%

Sodium 1164mg51%

Potassium 690mg20%

Carbohydrates 7g2%

Fiber 2g8%

Sugar 1g1%

Protein 41g82%

Vitamin A 1109IU22%

Vitamin C 27mg33%

Calcium 149mg15%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

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13
Dec
2025

Air Fryer Zucchini Bites (For Two)

categories: Air Fryer Recipes, Side Dishes, Vegetable Dishes

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Air Fryer Zucchini Bites For Two is a yummy veggie dish. Zucchini coated with seasoned panko breadcrumbs is air-fried until crispy and golden!

Today I want to share a yummy recipe for Air Fryer Zucchini Bites (for two). When it’s hot outside and our garden is producing lots of zucchini, I’m always looking for new ways to cook them for my husband and myself.

When I photographed this recipe, it was close to100°F. outside… and it was plain old HOT! That day was definitely time to use an alternate method of cooking to stay cool!

I tend to use my air fryer, crockpot or Instant Pot a lot during the overly hot days of summer. It’s wonderful, because it’s a simple way to not heat up our kitchen and still get meals on the table! This recipe is perfect for a quick side dish, and the best part is it can really be enjoyed any time!

I found the recipe online and made a few little tweaks to suit our needs (and tastebuds), and it’s a keeper! I’m sure you will enjoy this easy veggie dish. Here’s how to make air Fryer Zucchini Bites (for two):

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Make A Crumb Topping For The Zucchini

Measure panko breadcrumbs, finely grated Parmesan cheese, all-purpose flour, salt, pepper, onion powder, garlic powder and a tiny pinch of red pepper flakes into a small bowl.

Stir until these topping ingredients for the zucchini are combined. NOTE: The red pepper flakes are optional, so if you don’t want to use them, just leave them out!

Prepare The Zucchini

To make this recipe for two people (as written), you will need two small to medium zucchinis. I was fortunate to be able to grow these (shown below) in our little backyard raised bed garden, so I was thrilled to be able to use and photograph them for this blog post.

Slice each zucchini in half lengthwise, then slice each piece in half (lengthwise) again. You should end up with 4 long zucchini quarters for each zucchini (shown at the top of the photo below).

Lay the zucchini slices cut side down and slice each quarter long piece into ¾” pieces (shown at the bottom of the photo below).

Coat And Season The Zucchini

Drizzle olive oil over the zucchini pieces and then stir or toss the zucchini until all pieces have an olive oil coating on them. It’s important for the zucchini to be covered with the oil, so the panko breadcrumb topping will have something to adhere to.

Pour the seasoned panko breadcrumb topping over the oil-covered zucchini. Gently toss until all the zucchini bites have been lightly covered with the topping.

Cook The Air Fryer Zucchini Bites

Preheat your air fryer for 5 minutes at 400°F. Once preheated, place the coated zucchini bites in the basket in an even, single layer. There is no need to spray the basket, because all the zucchini pieces have an olive oil coating, so they shouldn’t stick!

Cooking the zucchini bites in a single layer allows the zucchini to cook more efficiently as the hot air can circulate better. NOTE: If you are doubling or tripling this recipe, you may need to cook the zucchini in batches (keeping previous batches warm in the oven).

Cook the zucchini bites at 400°F. for 7-9 minutes. Shake or rotate the zucchini a couple times during the cooking time for even cooking. Do this by removing the basket and gently flipping them over, using a spatula.

Keep An Eye On the Zucchini Bites

Keep an eye on the zucchini. Check them around the 6-minute mark for tenderness, so you don’t overcook them (there’s nothing delicious about mushy zucchini, is there?).

When I make this dish, the zucchini I use are typically done at right around 7 minutes. The cooking time can vary a bit depending on the air fryer used or the thickness and size of the zucchini pieces used.

When they’re done, the zucchini should be tender to the bite, slightly al dente and definitely NOT mushy! The panko crumb topping should also be a light golden brown in color.

Serve And Enjoy!

My husband and I enjoyed the air fryer zucchini bites served with creamy crockpot pork chops and mashed potatoes (with gravy from the pork chops!). It was a nice, “comfort food” style meal and we enjoyed every single bite!

The air fryer zucchini bites have a little bit of a crunch from the panko crumb topping, they’re seasoned well, and they are not “mushy” or overcooked, which is awesome.

I hope you have the chance to make these delicious air fryer zucchini bites and trust you’ll enjoy them as much as we do! This recipe can easily be doubled or tripled to meet your needs, and it’s a yummy veggie side dish I’m sure you’ll enjoy!

Thank you for stopping by, and I invite you to come back again soon for more family-friendly recipes. Take care, may God bless you, and have a wonderful day.

Looking For More AIR FRYER Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have a nice variety of air fryer recipes to check out, including:

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I publish a newsletter 2 times per month (1^st and 15^th) with lots of recipes, tips, etc.
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Recipe adapted from and with thanks to Erin Clarke, at: Air Fryer Zucchini – WellPlated.com

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Air Fryer Zucchini Bites

Prep Time

8 mins

Cook Time

7 mins

Total Time

15 mins

Air Fryer Zucchini Bites For Two is a yummy veggie dish. Zucchini coated with seasoned panko breadcrumbs is air-fried until crispy and golden!

Category: Side Dish, Vegetable Dish

Cuisine: All Cuisines

Keyword: air fryer, zucchini bites

Servings: 2

Calories Per Serving: 111 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

2 small/med. zucchini about ¾ pound in total
¾ Tablespoon extra virgin olive oil
1½ Tablespoons Parmesan cheese (finely grated)
1 Tablespoon panko bread crumbs
2 teaspoons all-purpose flour
¼ teaspoon kosher salt
⅛ teaspoon garlic powder
⅛ teaspoon onion powder
⅛ teaspoon ground black pepper
tiny pinch of red pepper flakes (if desired) OPTIONAL

US Customary - Metric

Instructions

Measure panko breadcrumbs, Parmesan cheese, flour, salt, pepper, onion powder, garlic powder and a tiny pinch of red pepper flakes into a small bowl. Stir until combined.
Slice each zucchini in half lengthwise, then slice each piece in half (lengthwise) again. You should end up with 4 long zucchini quarters for each zucchini. Lay the zucchini slices cut side down; slice each piece into ¾" pieces.
Drizzle olive oil over zucchini pieces; gently toss until all pieces have olive oil on them. Pour the seasoned panko breadcrumbs over the oil-covered zucchini. Gently toss until all zucchini bites are lightly covered with the panko mixture.
Preheat air fryer for 5 minutes at 400°F. Once preheated, place zucchini bites in the basket in a single layer for best heat/air circulation. NOTE: If doubling or tripling recipe, cook zucchini in batches (keep previous batches warm in oven).
Cook zucchini at 400°F. for 7-9 minutes. Shake or flip zucchini a couple times during cooking time for even cooking. Keep an eye on the zucchini. Check it at the 6-minute mark for tenderness, to ensure they don't overcook. Cooking time can vary slightly, depending on the thickness/size of zucchini used.
When done, zucchini bites should be golden brown, tender, slightly al dente and NOT mushy! Remove from the air fryer basket and serve immediately while hot. Enjoy!

Nutrition Facts

Air Fryer Zucchini Bites

Amount Per Serving (1 (1/2 of total))

Calories 111 Calories from Fat 63

% Daily Value*

Fat 7g11%

Saturated Fat 1g6%

Polyunsaturated Fat 1g

Monounsaturated Fat 4g

Cholesterol 3mg1%

Sodium 403mg18%

Potassium 332mg9%

Carbohydrates 10g3%

Fiber 2g8%

Sugar 3g3%

Protein 3g6%

Vitamin A 269IU5%

Vitamin C 21mg25%

Calcium 63mg6%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

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09
Dec
2025

Homemade Tartar Sauce

categories: Sauces and Dressings

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Make homemade tartar sauce for fried fish, shrimp, chicken or fish sandwiches, or a dip for French fries, onion rings, etc. Quick and easy!
I feel strongly that it’s important to know how to make certain food items from scratch. Making homemade tartar sauce is one of those items I am glad to be able to make easily.

We used to keep bottled tartar sauce (from the store) in our refrigerator but found it took up space and sat there for months on end because we don’t use tartar sauce that often.

Once I learned it was easy to make a delicious, homemade tartar sauce that my husband and I BOTH loved, it became my go-to! When we have fried fish or want to use tartar sauce on an “as-needed” basis, I whip up this recipe, which yields about half a cup and that’s enough to serve with the dish.

There are so many recipes for tartar sauce (and how to make it) out there in this big old world. This is my version, so here’s how simple it is to make homemade tartar sauce.

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

How To Make Homemade Tartar Sauce

Measure half a cup of cold mayonnaise into a small bowl. Add fresh lemon juice, and crushed dill weed, then stir these ingredients in until combined.

Now add finely chopped dill pickles and finely diced onions to the mayonnaise mixture in the bowl.

Add a small amount of sweet pickle relish, then stir until it’s combined with the other ingredients. I use my homemade zucchini relish for this (shown below), because I keep jars of it year-round stored in our pantry.

Take a tiny little taste of the homemade tartar sauce, then season (to suit your taste) with salt and black pepper, stirring to combine.

Once the ingredients for the tartar sauce are combined, add them to a food processor (or blender). You can also use an immersion blender for this, if you have access to one.

Pulse and/or process the mixture several times to further break down the onions, pickles and relish into smaller pieces. I do this because there is nothing worse in a semi-creamy tartar sauce than biting into a big piece of raw onion!

To Chill Or Not to Chill?

Spoon the homemade tartar sauce into a small dish (the recipe makes half a cup in total). If desired, sprinkle a very small amount of dried dill weed on top.

This homemade tartar sauce can be used immediately after you make it (if necessary), but we think it has more time for the flavors to develop when it is refrigerated.

I recommend covering the tartar sauce and chilling it in the fridge for about an hour (or more) for the very BEST flavor! If necessary, mix it up in the morning and refrigerate it to use later that day.

The tartar sauce is thick, creamy, and has wonderful flavor, especially after it has chilled and the ingredients have “mingled” for a bit!

Serve The Homemade Tartar Sauce

There are many ways to use homemade tartar sauce. Many people use it as a condiment spread for fish or chicken sandwiches, where it adds an additional layer of flavor.

Other people also enjoy tartar sauce as a dipping sauce for onion rings, fried chicken strips or French fries.

Our absolute favorite way of enjoying tartar sauce is to use it on battered fried fish. It tastes great on the fish (along with some Malt vinegar) and really adds GREAT flavor!

However you enjoy using tartar sauce, I hope you will consider making it yourself from scratch. It’s really so very easy, and I like the fact that I can make a small amount to have for a meal when we need it.

I hope you have the opportunity to make homemade tartar sauce and trust you will really enjoy it like we do! The recipe is so delicious and easy to make I don’t think you’ll regret it!

Thank you for taking time out of your day to visit my blog. Please come back again soon for more family-friendly recipes. Take care, may God bless you, and have a wonderful day.

Looking For More SAVORY SAUCE Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have a nice variety of savory sauce recipes, including:

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1^st and 15^th) with lots of recipes, tips, etc.
Would you like to join our growing list of subscribers?

There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
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0 from 0 votes

Homemade Tartar Sauce

Prep Time

5 mins

Cook Time

0 mins

Total Time

5 mins

Make homemade tartar sauce for fried fish, shrimp, chicken or fish sandwiches, or a dip for French fries, onion rings, etc. Quick and easy!

Category: Condiment

Cuisine: All Cuisines

Keyword: homemade tartar sauce

Servings: 8 Tbsp. =½ cup total sauce

Calories Per Serving: 101 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

½ cup mayonnaise
½ cup dill pickle (finely chopped)
½ cup yellow onion (finely chopped)
1 teaspoon sweet pickle relish
¾ teaspoon fresh lemon juice
⅛ teaspoon dill weed (dried, crushed) + more for garnish, if desired
salt and black pepper, to taste

US Customary - Metric

Instructions

Place mayonnaise, fresh lemon juice, chopped pickles and onions, sweet pickle relish and dried dill weed in a small bowl. Stir to combine.
Add just enough salt and black pepper to season the tartar sauce to suit your taste; stir to combine.
Add sauce to a food processor (or blender). You can also use an immersion blender, if you have one. Pulse and/or process mixture several times to further break down the onions, pickles and relish into smaller pieces.
Transfer tartar sauce into a small dish (recipe makes ½ cup). If desired, sprinkle a tiny bit of dried dill weed on top (optional garnish). You can immediately use the tartar sauce after you make it, but it has more time for the flavors to develop when it is refrigerated. *I recommend covering the tartar sauce and refrigerate it for an hour (or more) for BEST flavor! Store any leftover sauce in an airtight container in refrigerator. Enjoy!

Nutrition Facts

Homemade Tartar Sauce

Amount Per Serving (1 Tablespoontal))

Calories 101 Calories from Fat 99

% Daily Value*

Fat 11g17%

Saturated Fat 2g13%

Trans Fat 0.03g

Polyunsaturated Fat 6g

Monounsaturated Fat 2g

Cholesterol 6mg2%

Sodium 167mg7%

Potassium 29mg1%

Carbohydrates 1g0%

Fiber 0.3g1%

Sugar 1g1%

Protein 0.3g1%

Vitamin A 34IU1%

Vitamin C 1mg1%

Calcium 9mg1%

Iron 0.1mg1%

* Percent Daily Values are based on a 2000 calorie diet.

06
Dec
2025

Creamy Crockpot Pork Chops

categories: Pork, Slow Cooker Recipes

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Creamy crockpot pork chops are a delicious, minimum prep dish! They’re pan-seared, then slow cooked in a mushroom onion gravy until tender!

Have a busy day ahead of you and want a delicious dinner that doesn’t take much prep? This recipe for creamy crockpot pork chops might be a great option for you!

Boneless pork chops are lightly browned in butter in a skillet, then they go into a slow cooker. After topping them with 3 simple ingredients, you turn on the crockpot and walk away!

How’s that for convenient? The pork chops turn out incredibly tender and are saturated with flavor. I’m not kidding – this is a yummy (and easy) “winner-winner crockpot dinner”! Here’s how to make creamy crockpot pork chops.

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Season And Brown The Pork Chops

Pat four, 1″ thick boneless pork chops dry using paper towels. Lightly season both sides of each pork chop with salt and black pepper. Set aside.

Heat a large skillet on Medium-High heat until it is very hot (but not smoking). Add a Tablespoon of butter; heat it until it has melted, then spread it out to cover the skillet.

Pan-Sear The Pork Chops

Add the four seasoned pork chops to the melted butter in the skillet, keeping them in a single layer. You will only be PAN-SEARING the meat quickly to give it good color and caramelization on the outside.

Cook only until the pork chops are lightly browned on the bottom (1-2 minutes), then flip them over and lightly brown the other side for 1-2 minutes. Do not cook the pork chops all the way through!

The pork chops should only be lightly browned on both sides, and yes… there may still be pink showing. They will finish cooking in the crockpot, so no worries!

Into The Crockpot They Go!

Place the four browned pork chops in an ungreased crockpot, laying them (once again) in a single layer.

Pour ¼ cup of water around the edges of the pork chops, then spoon cream of mushroom soup (right out of the can) on top of the pork chops. Use a spoon or spatula to spread the soup mixture directly on top of each of the chops, covering them as much as possible.

Sprinkle 1 Tablespoon of Ranch dressing mix on top of the cream of mushroom soup, evenly distributing it as you add it. I was told a while ago to use this dry seasoning mix, because it has wonderful spices in it, like garlic powder, onion powder, chives (and many other herbs).

This seasoning mix really does add a lot of flavor to the pork chops (and the gravy that forms while they cook), so don’t leave this out!

The last step is to add thinly sliced raw onion “rings” on top of the pork chops (not the appetizer kind… ha ha!). Now you’re ready to cook some creamy crockpot pork chops!

Cover the crockpot and let the pork chops cook on Low Heat for 6 hours, undisturbed. As this dish gets more fully cooked, the onions on top slowly brown and will add wonderful flavor to the finished pork chops.

Serve The Creamy Crockpot Pork Chops

When the pork chops have cooked for 6 hours, remove the lid and transfer the pork chops out of the slow cooker and onto individual serving plates.

Pork should have an internal temperature of 145°F. for safety. That never seems to be an issue, especially if you use 1″ thick chops as the recipe indicates and cook them the full 6 hours in the crockpot.

Make sure to add a few of the onions to the top of each pork chops for great added flavor! We had the pork chops with mashed potatoes and Air Fryer Zucchini Bites.

Don’t Forget The GRAVY!

Give the “gravy” left in the crockpot a quick stir, then spoon it over the pork chops before serving, because it is absolutely DELICIOUS! Cover those pork chops with gravy!

The gravy in the crockpot also tastes amazing on mashed potatoes, so I HIGHLY recommend making some and adding the yummy gravy to them when you make this dish!

Mashed potatoes are a perfect side dish that really compliment the tender, “cut them with a fork” creamy crockpot pork chops! No kidding- the chops are so tender we cut them with a fork!

I hope you have the chance to make these delicious creamy crockpot pork chops, and trust you’ll love them as much as we do. The prep time is so minimal, and then you can walk away until they’re finished cooking! That’s a Win-Win in my book!

Thank you for stopping by, and I invite you to come back soon for more family-friendly recipes. Take care, may God bless you, and have a wonderful day.

Looking For More PORK CHOP Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have some wonderful pork chop recipes to check out, including:

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1^st and 15^th) with lots of recipes, tips, etc.
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0 from 0 votes

Creamy Crockpot Pork Chops

Prep Time

10 mins

Cook Time

6 hrs

Total Time

6 hrs 10 mins

Creamy crockpot pork chops are a delicious, minimum prep dish! They're pan-seared, then slow cooked in a mushroom onion gravy until tender!

Category: Main Dish

Cuisine: American

Keyword: creamy crockpot pork chops, slow cooker

Servings: 4

Calories Per Serving: 264 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

4 1" thick boneless pork chops approx. 5 oz. per chop
salt and black pepper, to lightly season pork enough to season both sides of chops
1 Tablespoon butter
¼ cup water
10.5 ounces canned cream of mushroom soup right out of the can
1 Tablespoon ranch dressing mix
½ small brown onion peeled, sliced into thin ¼" rings

US Customary - Metric

Instructions

Pat pork chops dry with paper towels. Lightly season both sides of each pork chop with salt and pepper. Set aside.
Heat a large skillet on Medium-High heat until it hot. Add butter; heat until melted; spread it out to coat the skillet.
Add pork chops to the melted butter in a single layer. Cook only until pork chops are lightly browned on the bottom (1-2 minutes), then flip them over and lightly brown the other side 1-2 minutes. Don't cook pork chops all the way through!
Place pork chops in an ungreased crockpot in a single layer. Pour water around the edges of the pork chops. Add cream of mushroom soup (right out of the can) on top of the pork chops. Use a spoon or spatula to spread soup mixture on top of the chops, covering them as much as possible. Sprinkle Ranch dressing mix on top, evenly distributing it. Lay the onion slices on top of the pork chops.
Cover crockpot; cook on Low Heat for 6 hours, undisturbed. When done, remove the lid; transfer pork chops out of the slow cooker with a spatula and onto individual plates. Pork should have an internal temperature of 145°F.
Give the "gravy" left in the crockpot a quick stir, then spoon it over the pork chops before serving (gravy's also good on mashed potatoes)! Serve and enjoy!

Nutrition Facts

Creamy Crockpot Pork Chops

Amount Per Serving (1 pork chop)

Calories 264 Calories from Fat 81

% Daily Value*

Fat 9g14%

Saturated Fat 4g25%

Trans Fat 0.2g

Polyunsaturated Fat 1g

Monounsaturated Fat 4g

Cholesterol 105mg35%

Sodium 902mg39%

Potassium 656mg19%

Carbohydrates 7g2%

Fiber 0.3g1%

Sugar 0.4g0%

Protein 35g70%

Vitamin A 88IU2%

Vitamin C 1mg1%

Calcium 13mg1%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

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

02
Dec
2025

Cranberry Pecan Tassies

categories: Cookies, Desserts, Holidays!

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Cranberry Pecan Tassies are delicious, buttery pastry cups full of sweet pecan filling and chopped tart cranberries! Recipe yields 2 dozen.

If you’re looking for a holiday treat, I’d like to share this wonderful recipe for cranberry pecan “tassies”. I found this recipe (torn out of a magazine almost 30 years ago) in my Mom’s recipe box. When my mom passed away last year, I was blessed to inherit her old recipe boxes and her cookbooks, so that’s how I found this recipe.

What in the world is a TASSIE, you might ask? A “tassie” is the word Scottish people use that means “small cup”. These tassies are baked in a mini muffin tin in a “small cup” made of a buttery, shortbread-style dough, shaped into a pastry shell.

The buttery pastry dough shells are filled with chopped pecans and fresh chopped cranberries in a sweet brown sugar, vanilla and egg filling and then baked.

They are wonderful little hand-held dessert treats (can we call them “cookies”?) and I’m sure you’re going to love them! Here’s how to make cranberry pecan tassies.

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Make The Dough

Place softened cream cheese and softened butter in a mixing bowl. Beat these two ingredients together with an electric mixer until they’re fully combined.

Stir in all-purpose flour until it has been fully incorporated into the butter and cream cheese mixture. The dough will be very thick and slightly crumbly. Cover the dough and refrigerate it for 30 minutes.

NOTE: Refrigerating the dough is optional, BUT I highly recommend it because it seems to help hold the dough balls together more when shaping them. It’s YOUR choice, however.

Shape The Pastry Dough Balls

TIP: Before continuing, be sure to preheat your oven to 325°F. in order to have it fully preheated once the tassies are filled and ready to bake!

Portion the dough out into 12 equal pieces and roll them into balls between your palms. Cut each dough ball in half, to yield 24 equal sized portions. Roll each of the 24 pieces back into balls.

NOTE: If you only have one mini muffin pan that holds 12 (like me!), keep the remaining half of the dough balls covered/refrigerated until your muffin pan is ready to be used again.

Prepare The Pastry Shells

Place one of the dough balls into each ungreased muffin cup. Use your thumb (or other fingers) to firmly press the dough ball down evenly into the bottom of the muffin cup and up the sides, as well.

Continue to carefully press and shape the dough (don’t rip the dough!) until the pastry shells are created and “almost” fill the muffin cups (as shown below).

Make The Pecan And Cranberry Filling

In a mixing bowl, beat a large egg, brown sugar, vanilla extract and salt until the mixture is smooth. Add chopped pecans and finely chopped fresh cranberries.

Stir well, until this mixture is fully combined. This sweet (and tart) mixture will be the filling for the pastry shells you created in the muffin tins.

Fill The Pastry Cups And Bake

Spoon the pecan and cranberry filling into each pastry shell, filling each one about 3/4 of the way up (shown below). Be careful to not overfill the pastry shells and make sure to leave a bit of dough showing around the edges.

Bake in a preheated oven at 325°F. for 20-22 minutes OR until the pastry dough is golden brown. The filling will puff up slightly during baking, so keep an eye on the pastry crust (that you can see) to check on the color.

After Baking Is Finished

When the tassies are finished baking, let them cool for at least 15 minutes (still in the muffin pans) on a wire rack. Once cooled, remove them from the muffin tins by running a butter knife (carefully) around the edges to separate them from the pan. The top “crust” will be a bit delicate, so take your time!

Carefully lift each one from the muffin tin by scooping each one out using the butter knife or a small spoon. If they’ve been allowed to cool long enough, the pastry cups should come out of the pan easily, and in one piece.

Let the cranberry pecan tassies finish cooling on a wire rack before serving. You can see in the first photo below how “bite-sized” they really are.

Usually, they can be eaten in only two bites! In the second photo below, you can see the pecan and cranberry filling inside!

Serve And Enjoy The Cranberry Pecan Tassies

Once the cranberry pecan tassies have cooled completely, they are ready to be served and enjoyed. They are a wonderful, sweet treat for your family or for gift-giving.

They also make a beautiful addition to any holiday dessert table! When you serve them, sift a small amount of powdered sugar over the top of the tassies. You might also want to garnish the serving platter with fresh cranberries and pecan halves (shown below).

The recipe as written will yield 24 bite-sized cranberry pecan tassies. Store any leftovers (if there are any!) in an airtight container, and they will keep at room temperature for several days. They also freeze well, if wrapped in plastic and then stored in a freezer container or freezer bag.

I hope you have the opportunity to make these little “bites of deliciousness” for yourself and for those you love. I’m sure you will enjoy them, especially the way the tart cranberries pair so well with the sweet pecan filling. It’s a great balance of flavors!

Thanks so much for stopping by, and I invite you to come back again soon for more family-friendly recipes. Take care, may God bless you, and have a wonderful day.

Looking For More CHRISTMAS COOKIE Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have some wonderful recipes for Christmas cookies (and other goodies) you may enjoy, including:

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1^st and 15^th) with lots of recipes, tips, etc.
Would you like to join our growing list of subscribers?

There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
You can submit your e-mail address there, to be added to my mailing list.

Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Original recipe source: “Better Home and Gardens” magazine, published in November 1997

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0 from 0 votes

Cranberry Pecan Tassies

Prep Time

15 mins

Cook Time

20 mins

Refrigeration for dough (inactive prep time)

30 mins

Total Time

1 hr 5 mins

Cranberry Pecan Tassies are delicious, buttery pastry cups full of sweet pecan filling and chopped tart cranberries! Recipe yields 2 dozen.

Category: Christmas Goodies, Cookie, Dessert

Cuisine: All Cuisines

Keyword: cranberry pecan tassies

Servings: 24

Calories Per Serving: 99 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

½ cup butter = 1 stick or 8 Tbsp., softened
3 ounces cream cheese softened
1 cup all-purpose flour
1 large egg
¾ cup packed brown sugar dark or light (I use dark)
1 teaspoon vanilla extract
1 pinch salt
⅓ cup finely chopped cranberries
3 Tablespoons finely chopped pecans

Garnishes (optional): sprinkle with sifted powdered sugar before serving; pecan halves, fresh whole cranberries

US Customary - Metric

Instructions

Beat cream cheese and butter in a mixing bowl until fully combined, using an electric mixer. Stir in flour until fully incorporated. Dough will be thick and slightly crumbly. Cover dough; refrigerate for 30 minutes. NOTE: Refrigerating dough is optional BUT highly recommend (helps hold dough balls together better.
TIP: Before continuing, preheat oven to 325°F. so it's ready once the tassies are filled and ready to bake!
Divide chilled dough into 12 equal-sized pieces; roll into balls between your palms. Cut each ball in half, yielding 24 portions. Roll each piece into a ball. NOTE: If you only have 1 mini muffin pan that holds 12, keep the remaining half of the dough balls covered/refrigerated until muffin pan is ready to be used again.
Place 1 ball into each ungreased muffin cup. Use your thumb to press each ball down into the bottom and up the sides of the muffin cups. Carefully press/shape the dough until pastry shells "almost" reach the top of the muffin cups.
Make Filling: In a small mixing bowl, beat egg, brown sugar, vanilla and salt until smooth. Add pecans and cranberries. Stir well, until fully combined. Spoon the filling into each pastry shell, filling each about ¾ of the way up. Don't overfill the pastry shells; leave a little dough showing around the edges.
Bake at 325°F. for 20-22 minutes OR until pastry dough is golden brown. The filling will puff up slightly during baking, so keep an eye on the pastry crust (that you can see) to check on the color.
When done, let cool 15 minutes (still in the pan) on a wire rack. Remove them from muffin tins by running a butter knife around the edges to loosen them. The filling surface is delicate- take your time! Carefully lift each one out using a butter knife. If they've cooled enough, they will come out easily.
To serve (room temp.): Place tassies on serving platter. Lightly sift powdered sugar on top. Garnish platter with fresh cranberries and pecan halves (optional). Store leftovers in an airtight container for 3-4 days. They also freeze well, if wrapped in plastic and stored in a freezer container.

Nutrition Facts

Cranberry Pecan Tassies

Amount Per Serving (1 tassie)

Calories 99 Calories from Fat 54

% Daily Value*

Fat 6g9%

Saturated Fat 3g19%

Trans Fat 0.2g

Polyunsaturated Fat 0.5g

Monounsaturated Fat 2g

Cholesterol 20mg7%

Sodium 50mg2%

Potassium 34mg1%

Carbohydrates 11g4%

Fiber 0.3g1%

Sugar 7g8%

Protein 1g2%

Vitamin A 151IU3%

Vitamin C 0.2mg0%

Calcium 15mg2%

Iron 0.4mg2%

* Percent Daily Values are based on a 2000 calorie diet.

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