Homemade Beef Ravioli

Learn how to make Homemade Beef Ravioli from scratch (pasta & filling). Top with marinara sauce and enjoy this delicious, Italian dish!
Learn how to make Homemade Beef Ravioli from scratch (pasta & filling). Top with marinara sauce and enjoy this delicious, Italian dish!

Craving ravioli? It seems nowadays most people tend to buy a bag of frozen ravioli at the store or order it at a restaurant. That’s awesome, but if you’re interested in learning how to make your own, I want to share this delicious recipe for homemade beef ravioli that can be made from scratch.

Every now and then I want to make HOMEMADE ravioli, and this is the recipe I use when I want to add a meat filling, for plump, tasty ravioli. Yes… it involves some time for the prep work, but if you’ve got the time, this is a great recipe I heartily recommend!

If you enjoy making homemade ravioli from scratch, be sure to also check out my recipes for Ravioli with Mushrooms and Snap Peas OR Butternut Squash Ravioli with Browned Butter Sage Sauce.

 This recipe for homemade beef ravioli is wonderful! Here’s how to make this delicious, filling pasta dish from scratch.

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

Make The Beef Filling For The Ravioli

Sauté olive oil and finely chopped carrot, onion and celery in a large skillet on Medium-High heat. Cook for 4-5 minutes until they begin to soften and the onions and celery become translucent.

Add 1 pound of ground beef and ½ pound of ground Italian sausage to the cooked veggies. Stir in minced garlic, dried oregano and Italian seasoning.

Break the meat down into small pieces and continue to cook on Medium heat (with the veggies) until the meat has been cooked through, is browned, and in small pieces.

Sit in red wine, a pinch of salt, and one bay leaf into the meat mixture in the skillet. Place a lid on the skillet, reduce the heat to LOW, and let this mixture simmer for 8-10 minutes, stirring occasionally.

Once it has finished cooking, transfer the skillet off the heat source and take off the lid. Remove the bay leaf (discard), then let the meat mixture cool COMPLETELY. This typically takes between 30-35 minutes.

Make The Pasta Dough While Meat Cools

While the meat filling is cooling, you can prepare the pasta dough, using your favorite recipe or the simple one I have provided below.

Using Your Own Pasta Dough Recipe? Use your own favorite recipe for homemade pasta dough, making enough to yield 1 pound of pasta dough.

Need A Simple Recipe For Pasta Dough?  Place 3 eggs and 2½ cups of all purpose flour in a large mixing bowl (if making by hand) OR in the bowl of a stand mixer.

Combine the eggs and flour until they are blended well. Too wet? Add a tiny bit more flour. Too dry? Add a tiny bit more water. Place the dough on a lightly floured surface and firmly knead the dough.

Knead the dough firmly until it comes together and has a consistent texture and color throughout. Form it into a mound, then cover with a damp towel (or wrap tightly in plastic wrap), and let the dough REST for about 15 minutes.

Roll Out Pasta Dough By Hand Or Machine

Using a Pasta Rolling Machine Or Attachment?:

Unwrap the pasta dough, and divide it into 4 pieces. Roll 1 piece at a time, keeping the remaining pieces covered with a damp towel.

Use a pasta attachment OR a manual pasta machine to roll out the dough into 7″-8″ long sheets (approx. 3-4″ wide). Trim dough into rectangular sheets. Lay pasta on lightly floured surface and keep covered.**Follow manufacturer’s instructions for best results.**

Making Pasta Dough By Hand?:

If you will be rolling the dough by hand, use a rolling pin to roll each piece of dough into ¼” thick, 7-8″ long sheets. Place pasta sheets on a lightly floured surface as you finish each one and cover with a damp towel.

Final Step With The Cooled Ravioli Filling

When the meat mixture has cooled completely, add 2 eggs and Parmesan cheese. Stir very well, until they are fully incorporated and the mixture holds together enough to form a pliable, soft ball.

If you have a food processor, you can use that, as well for this step. Pulse the mixture a few times until it becomes pureed. It should still be able to form a ball (if not, add 1-2 more Tablespoons of Parmesan). Congrats… you just made the ravioli filling.

Stuffing And Cutting The Ravioli- 2 Ways

Method #1- When it is time to stuff and cut the ravioli, you have a couple choices as to “how” to do it. You can use a ravioli form (as shown in the first two pics below.

Using this method, you will lay a thin layer of a pasta dough sheet over the form, then scoop the meat filling into the “cups”. Place another thin pasta dough sheet on top to cover. Crimp edges tightly to seal both layers of pasta dough together, then turn the dough out and cut the individual raviolis.

Method #2- Lay a long pasta dough sheet on a lightly floured counter or cutting board. Scoop the meat filling in small mounds (about a generous teaspoon) onto the dough, leaving about an inch between each ravioli mound.

Lay a second sheet of pasta on top, then cut into individual raviolis. Press (or use a ravioli cutter) all the edges firmly to seal, removing as much air as possible before the final edge is sealed.  

Cook The Ravioli

Once you’re made all the ravioli, it’s time to cook them. You may need to cook them in two batches, depending on the size saucepan you use. Photo shown below is only part of the batch, because I froze the remaining raviolis (before cooking) to make another time.

Heat a large saucepan full of water and a pinch of salt to a boil, using HIGH heat. Once the water is boiling, carefully add the ravioli into the water. Cook them for 6-8 minutes, then drain the water from the pan.

Serve And Enjoy Homemade Beef Ravioli

After draining the ravioli, transfer them to serving plates and serve immediately (while hot), topped with your favorite marinara or meat sauce (heated). If desired, sprinkle the ravioli with additional grated Parmesan cheese and add fresh chopped parsley.

The raviolis are plump, and as you can see (below), they’re packed with delicious meat filling! Dig in, and enjoy wonderful tasting homemade beef ravioli.

I hope you have the opportunity to make these delicious ravioli for your family or friends, and trust you’ll enjoy them as much as we do.

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 ITALIAN Recipes?

You can find ALL of my recipes in the Recipe Index, located at the top of the page. I have lots of delicious Italian recipes for you to check out, including:

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Ravioli filling recipe adapted from: recipesofitaly.com/authentic-italian/pasta-and-rice-recipes/meat-ravioli-recipe.html#.YN1262hKiUk
Pasta recipe source: Instruction manual for Roma Weston Traditional Style Pasta Machine, page 6

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes
Homemade Beef Ravioli
Prep Time
1 hr 15 mins
Cook Time
6 mins
Total Time
1 hr 21 mins
 

Learn how to make Homemade Beef Ravioli from scratch (pasta & filling). Top with marinara sauce and enjoy this delicious, Italian dish!

Category: Main Dish
Cuisine: Italian
Keyword: beef ravioli, pasta
Servings: 6 (approx. 4 per serving)
Calories Per Serving: 726 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For Beef Filling:
  • ½ pound ground Italian sausage (mild)
  • ¼ cup extra virgin olive oil
  • 1 stalk celery minced
  • 1 medium carrot peeled, minced
  • ¼ medium yellow onion minced
  • 1 pound ground beef
  • 1 teaspoon minced garlic
  • ½ teaspoon dried oregano
  • ½ teaspoon Italian seasoning
  • 1 pinch salt
  • 1 medium bay leaf
  • ½ cup red wine
  • ¾ cup Parmesan cheese finely grated
  • 2 large eggs
Pasta Dough Ingredients (if using)- or use your favorite pasta dough recipe enough for 1 pound:
  • cups all purpose flour
  • 3 large eggs
Marinara or Meat Sauce For Topping Ravioli (use your favorite brand or recipe)
    Instructions
    Make Beef Filling:
    1. Sauté olive oil, carrot, onion and celery in large skillet on Medium-High heat. Cook 4-5 minutes until carrots soften and onions/celery become translucent. Add ground beef and Italian sausage to the skillet. Stir in garlic. Reduce heat to Medium; cook until meat is cooked through, browned, and in small pieces. Discard any grease.

    2. Stir wine, salt, oregano, Italian seasoning and bay leaf into meat mixture. Cover skillet, reduce heat to LOW; simmer 8-10 minutes, stir occasionally. Remove skillet from heat; uncover. Remove/discard bay leaf; let meat filling cool COMPLETELY (approx. 30-35 minutes).

    3. When mixture has cooled, add eggs and Parmesan. Stir well, until completely incorporated. Mixture should hold together enough to form a pliable ball. TIP: Have a food processor? Use it for this step. Pulse meat mixture a few times until pureed. It should still be able to form a ball (if not, add 1-2 T. more Parmesan).

    Make The Pasta Dough:
    1. Using Your Own Pasta Dough Recipe? Use a favorite recipe for homemade pasta dough, following instructions to yield 1 pound of pasta dough.

      Need A Simple Recipe For Pasta Dough? While meat filling cools, you can prepare pasta following this recipe. Place 3 eggs and 2½ cups of all purpose flour in a large mixing bowl (if making by hand) OR in the bowl of a stand mixer. Combine eggs/flour until they're well-blended. Too wet? Add a bit more flour. Too dry? Add a bit more water. Place dough on a lightly floured surface and firmly knead until it comes together and has a consistent texture/color throughout. Form into a mound; cover with a damp towel (or wrap tightly in plastic wrap), and let dough REST for 15 minutes.

    Roll Pasta:
    1. Using a Pasta Rolling Machine Or Attachment?: Unwrap dough; divide into 4 pieces. Roll 1 piece at a time (keep remaining pieces covered with damp towel). Use a pasta attachment OR manual pasta machine to roll dough into ¼" thick, 7"-8" long sheets (approx. 3-4" wide). Lay pasta on lightly floured surface; keep covered. **Follow manufacturer instructions for best results.**

      Making Pasta Dough By Hand?: If rolling the dough by hand, use a rolling pin. Roll each piece of dough into ¼" thick, 3-4" wide, 7-8" long sheets. Place pasta sheets on a lightly floured surface; cover with a damp towel.

    Fill And Cut Ravioli (2 methods):
    1. Method #1- Use a ravioli form. Using this method, you will lay a thin layer of a pasta dough sheet over the form, then scoop the meat filling into the "cups". Place another thin pasta dough sheet on top, to cover, then cut and firmly seal.** Use manufacturer's instructions for best results.**

      Method #2- Lay a long pasta dough sheet on lightly floured work surface. Scoop small portions (1 rounded teaspoon) of meat filling onto the center of the dough, leaving 1"between each mound and leaving dough around all edges of the filling. Lay a second sheet of pasta on top. Press outside edges firmly to completely seal, then cut into individual raviolis, and seal each one firmly. removing as much air as possible before the final edge is sealed.  

    Cook Ravioli And Serve:
    1. You may need to cook ravioli in two batches, depending on the size pan you use. Bring a large saucepan of water and a pinch of salt to a boil, on HIGH heat. Once fully boiling, carefully add ravioli. Cook for 6-8 minutes; drain water from pan.

    2. After draining, transfer ravioli to plates; serve immediately, topped with marinara or meat sauce (heated). If desired, sprinkle ravioli with additional Parmesan cheese and/or fresh chopped parsley). Enjoy!

    Recipe Notes

    Note: Sauce is not included in the caloric calculation as varieties/brands used will vary. Caloric calculation was made using pasta ingredients indicated. Calories will vary if using different pasta dough ingredients.

    Nutrition Facts
    Homemade Beef Ravioli
    Amount Per Serving (1 (about 4 per serving))
    Calories 726 Calories from Fat 396
    % Daily Value*
    Fat 44g68%
    Saturated Fat 15g94%
    Trans Fat 1g
    Polyunsaturated Fat 4g
    Monounsaturated Fat 21g
    Cholesterol 246mg82%
    Sodium 608mg26%
    Potassium 513mg15%
    Carbohydrates 43g14%
    Fiber 2g8%
    Sugar 1g1%
    Protein 34g68%
    Vitamin A 2058IU41%
    Vitamin C 2mg2%
    Calcium 215mg22%
    Iron 5mg28%
    * Percent Daily Values are based on a 2000 calorie diet.

    Here’s one more to pin on your Pinterest boards!Learn how to make Homemade Beef Ravioli from scratch (pasta & filling). Top with marinara sauce and enjoy this delicious, Italian dish!

     

    Chili Lime Roasted Pecans

    Make 3 cups of Chili Lime Roasted Pecans for snacking, charcuterie boards, OR gift-giving! Nicely seasoned and crunchy, they are delicious!
    Make 3 cups of Chili Lime Roasted Pecans for snacking, charcuterie boards, OR gift-giving! Nicely seasoned and crunchy, they are delicious!

    If you’re looking for an incredibly easy-to-make snack, may I suggest checking out this recipe for chili lime roasted pecans? They’re delicious, and I’m confident you will enjoy them.

    I found the original recipe many yeas ago in one of my old cookbooks, and I want to share it with you today, so you can enjoy them, too! They have great flavor, only a few simple ingredients AND you can make this recipe from start to finish in 20 minutes or less!

    Because I am posting this recipe in the middle of the busy holiday season, I’d also like to mention that these pecans are a great foodie gift, too! Here’s how to make yummy Chili Lime Roasted Pecans.

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

    Make The Seasoning Mix

    The first thing you will need to do is preheat your oven to 350°F. so it will be ready to go as soon as the pecans are seasoned and ready for roasting.

    To make the seasoning mix you are going to need fresh lime juice, olive oil, paprika, salt, chili powder and cayenne pepper. 

    Chili powder, cayenne, salt, paprika, olive oil and lime juice, for seasoning mix.

    Stir all these ingredients together in a large mixing bowl until fully combined and no lumps remain. You need a large enough bowl to hold 3 cups of pecan halves, which will be added later.

    Spices, olive oil and lime juice are put in a large bowl.The seasoning mix is now ready to coat the pecan halves.

    Season The Pecans Before Roasting

    Place 3 cups of unsalted pecan halves in the bowl of seasoning mix. Gently stir, until all the pecans are coated with the seasoning mix.

    Three cups of unsalted pecan halves are added to the bowl of seasoning mix.Pecans are stirred, to cover them with the seasoning mix.

    Time To Bake

    Now the pecans are ready for the oven (see how fast that was?). Line a large baking sheet or jelly roll pan with parchment paper (or aluminum foil, if you don’t have access to parchment paper).

    Spread the seasoned pecans out on the baking sheet in a single layer, trying to leave a tiny bit of space between the nuts (for best result).

    Chili lime roasted pecans cook on parchment paper-lined baking sheet.

    Bake the pecans at 350°F. for 12-14 minutes. Every 3-4 minutes, remove the pecans from the oven. Give the pecans a quick stir, then re-spread them on the parchment paper and pop them back in the oven.

    When done, the seasoning should be dry on the pecans. Sometimes little tiny pieces that have broken off may get too crispy because of their size, but that is to be expected.

    After roasting, the pecan seasoning is baked on the surface of the pecans.

    Serve The Chili Lime Roasted Pecans

    Once the pecans are finished roasting, transfer the parchment paper (and pecans) off of the baking sheet and let them cool completely before serving.

    When they are at room temperature, place them in a bowl and serve as a snack OR add them to a cheese platter or charcuterie board, etc.

    The chili lime roasted pecans can also be a fun gift when wrapped or put in decorative containers and given to those you love for a delicious treat! They also freeze well, so you can make them ahead of time and enjoy later!

    A bowl of chili lime roasted pecans, ready to be enjoyed!

    I hope you have the chance to make these delicious snacks, and trust you’ll enjoy the chili lime roasted pecans as much as I do!

    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 Recipes?

    You can find ALL of my recipes in the Recipe Index, located at the top of the page. I have lots of great appetizer and snack recipes to check out, including:

    Want More Recipes? Get My FREE Newsletter!

    I publish a newsletter 2 times per month (1st and 15th) 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.

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    The Grateful Girl Cooks!
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    Author's signature

    Original recipe source: “Southern Living 2009 Annual Recipes”, page 247, published by Oxmoor House, Inc.

    ↓↓ PRINTABLE RECIPE BELOW ↓↓

    0 from 0 votes
    Chili Lime Roasted Pecans
    Prep Time
    5 mins
    Cook Time
    12 mins
    Total Time
    17 mins
     

    Make 3 cups of Chili Lime Roasted Pecans for snacking, charcuterie boards, OR gift-giving! Nicely seasoned and crunchy, they are delicious!

    Category: Appetizer/Snack
    Cuisine: All Cuisines
    Keyword: chili lime roasted pecans
    Servings: 12 (1/4 cup per serving)
    Calories Per Serving: 183 kcal
    Author: JB @ The Grateful Girl Cooks!
    Ingredients
    • 2 Tablespoons fresh lime juice
    • 1 Tablespoon olive oil
    • 1 teaspoon paprika
    • 1 teaspoon salt
    • 1 teaspoon chili powder
    • ¼ teaspoon cayenne pepper
    • 3 cups pecan halves unsalted/ unroasted
    Instructions
    1. Preheat oven to 350℉. Line a large baking sheet or jellyroll pan with parchment paper (or foil).

    2. Stir lime juice, olive oil, paprika, salt, chili powder and cayenne pepper together in a large mixing bowl until fully combined.

    3. Add pecans to the bowl of seasoning mix. Gently stir, until all pecans are coated. Spread seasoned pecans on prepared baking sheet in a single layer, leaving a bit of space between the nuts (for best results).

    4. Bake at 350°F. for 12-14 minutes. Every 3-4 minutes, give the pecans a quick stir, then re-spread them and put them back in the oven. When done, seasoning should be "dry" on the pecans.

    5. Transfer the parchment paper (and pecans) off the baking sheet; let pecans cool completely before serving. Enjoy!

    Nutrition Facts
    Chili Lime Roasted Pecans
    Amount Per Serving (1 (¼ cup per serving))
    Calories 183 Calories from Fat 171
    % Daily Value*
    Fat 19g29%
    Saturated Fat 2g13%
    Polyunsaturated Fat 5g
    Monounsaturated Fat 11g
    Sodium 197mg9%
    Potassium 112mg3%
    Carbohydrates 4g1%
    Fiber 3g13%
    Sugar 1g1%
    Protein 2g4%
    Vitamin A 164IU3%
    Vitamin C 1mg1%
    Calcium 19mg2%
    Iron 1mg6%
    * Percent Daily Values are based on a 2000 calorie diet.

    Here’s one more to pin on your Pinterest boards!Make 3 cups of Chili Lime Roasted Pecans for snacking, charcuterie boards, OR gift-giving! Nicely seasoned and crunchy, they are delicious!

    Duchess Potatoes

    Make meals special by adding Duchess Potatoes! Buttery mashed potatoes are piped in decorative swirls and baked in this classic French dish.
    Make meals special by adding Duchess Potatoes! Buttery mashed potatoes are piped in decorative swirls and baked in this classic French dish.

    Have you ever had or made Duchess potatoes? They are a delicious side dish, and today I want to share how to make them!

    This dish is called “Pommes Duchess” in France, and are believed to have been named after the Duke and Duchess of Bourgogne. According to the legend behind this dish, the Duke and Duchess really enjoyed fine dining experiences and asked their personal chef to make a fancy potato dish. Duchess potatoes are the result of this request, if the legend is true.

    Whether the story of their origin is true or not, Duchess potatoes are pretty impressive to serve with a variety of main dishes, and they’re delicious! They do take a little bit more prep than regular mashed potatoes, but they’re fun to make for special meals! Here’s how to make Duchess potatoes. 

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

    Prepare The Potatoes

    Peel about 6 small to medium-sized russet potatoes (2 pounds total), then rinse them. Slice the potatoes into quarters by cutting them in half lengthwise, then cut each potato half in half again.

    Six medium russet potatoes are peeled, then rinsed.Russet potatoes are cut into quarters after peeling them.

    Place the potato quarters in a large saucepan, then cover them completely with cold water. Bring the water to a boil on HIGH heat. Once the water begins to boil, reduce the heat to MEDIUM-LOW.

    Let the potatoes simmer on Medium-Low for 30-40 minutes, OR until they become fork tender. When done, drain the potatoes well, and let them sit in the dry pan for 5 minutes.

    The potatoes are covered with water in a large pan and brought to a boil.Potatoes are simmered for about 30 minutes until they become fork-tender.

    Mash The Potatoes

    Transfer the hot potatoes to a mixing bowl. Add 2 Tablespoons of butter, salt, and a pinch of nutmeg and cayenne pepper to the potatoes.

    Use an electric mixer or a potato masher to mash the potatoes until the butter has melted and they are blended well.

    Butter and spices are added to drained potatoes and mashed well.Electric mixer or potato masher is used to mash potatoes.

    Pour in 3 Tablespoons of half and half, then add 2 egg yolks (no egg white!). Mix well until the potatoes are very smooth in texture. Take a small bite, and add additional salt, if desired.

    Cover the bowl, and then let the mashed potatoes come to room temperature before continuing on with the recipe.

    Two egg yolks and half and half are added to mashed potatoes in bowl.The mashed potatoes are now ready to be shaped for Duchess potatoes.

    Time To Pipe The Potatoes Into Decorative Swirls!

    Now the fun begins! Preheat your oven to 450°F. (220°C). Line a large baking sheet with parchment paper, and then you’re ready to create the Duchess potatoes.

    Spoon the mashed potato mixture into a piping bag, fitted with a big star tip (if you have that). You may need to do this in batches, depending on the size of your pastry bag.

    TIP: No piping bag? Fill a large zip-loc bag with the mixture and cut a small corner off the bottom of the bag (big enough to pipe the potatoes through.

    Pipe 12 portions of the potato mixture in decorative swirls, “building” each in a circular motion from the bottom up until each portion is round and about 3″ wide. Be sure to leave space between each “mound”.  REFRIGERATE until potatoes are chilled and you’re ready to bake.

    The potato mixture is added to pastry bag, and piped onto parchment paper.Swirls of Duchess potatoes on parchment paper-lined baking sheet.

    Butter And Bake!

    Carefully brush the tops of the Duchess potatoes with the remaining 1 Tablespoon of melted butter using a pastry brush. Try to cover the entire surface of the chilled potatoes.

    Potatoes are brushed with melted butter before baking.

    Bake the Duchess potatoes on a middle rack of the 450°F. oven for 20-25 minutes. Oven temps can vary quite a bit, so keep an eye on them. The potatoes are done when they are lightly browned on the surface.

    Serve The Duchess Potatoes

    When done, remove the Duchess potatoes from the oven and sprinkle each portion with a small amount of freshly chopped parsley.

    Serve them immediately while they’re hot, and enjoy delicious, buttery Duchess potatoes! They are a perfect side dish to pair with a number of main dishes. We served them with pork tenderloin slices and green peas, and they were fantastic!

    Fresh parsley is sprinkled on golden brown Duchess potatoes after baking.Duchess potatoes, on a white plate with pork tenderloin slices and green peas.

    I hope you have the opportunity to make Duchess potatoes for those you love. Yes… they require a bit more time than “traditional” mashed potatoes, but they’re really good, and add a special touch to a meal! I’m confident you’ll enjoy them.

    Thanks 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 Recipes Featuring POTATOES?

    You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have many delicious recipes featuring potatoes you might want to check out, including:

    Want More Recipes? Get My FREE Newsletter!

    I publish a newsletter 2 times per month (1st and 15th) 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:

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    The Grateful Girl Cooks!
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    Author's signature

    Recipe adapted from: https://www.allrecipes.com/recipe/8522320/chef-johns-duchess-potatoes/

    ↓↓ PRINTABLE RECIPE BELOW ↓↓

    0 from 0 votes
    Duchess Potatoes
    Prep Time
    50 mins
    Cook Time
    20 mins
    Total Time
    1 hr 10 mins
     

    Make meals special by adding Duchess Potatoes! Buttery mashed potatoes are piped in decorative swirls and baked in this classic French dish.

    Category: Side Dish, Vegetable Dish
    Cuisine: All Cuisines
    Keyword: duchess potatoes
    Servings: 12
    Calories Per Serving: 99 kcal
    Author: JB @ The Grateful Girl Cooks!
    Ingredients
    • 2 pounds russet potatoes (approx. 6 small-medium)
    • 2 Tablespoons cold butter
    • 1 teaspoon salt
    • 1 pinch ground nutmeg
    • 1 pinch cayenne pepper
    • 3 Tablespoons half and half
    • 2 large egg yolks (no egg white)
    • 1 Tablespoon butter (melted)
    For garnish:
    • 2 teaspoons chopped fresh parsley
    Instructions
    1. Peel, rinse potatoes. Slice into quarters by cutting them in half lengthwise, then cutting each potato half in half again.

    2. Put potatoes in large saucepan; cover with cold water. Bring water to a boil on HIGH heat. Once boiling, reduce heat to MEDIUM-LOW. Simmer for 30-40 minutes, OR until fork tender. Drain potatoes- let them rest in pan 5 minutes.

    3. Transfer potatoes to a mixing bowl. Add 2 T. butter, salt, nutmeg and cayenne pepper. Use electric mixer or potato masher to mash until butter melts and they're well-blended. Add half and half and egg yolks. Mash well until potatoes are smooth in texture. Taste; add more salt, if desired. Cover bowl; let potatoes come to room temperature before continuing.

    4. Preheat oven to 450°F. (220°C). Line large baking sheet with parchment paper.

    5. Fit a large pastry bag with a star tip (if you have it). Fill pastry bag with potato mixture (may have to do 2 batches). TIP: No piping bag? Fill a large zip-loc bag with the mixture; cut a small corner off the bottom of the bag (big enough to pipe potatoes through. Pipe 12 portions of potato mixture in decorative swirls, "building" each in a circular motion from the bottom up until each portion is round and about 3" wide. Leave space between each "mound".  REFRIGERATE until potatoes are lightly chilled.

    6. Brush surface of potatoes with 1 Tablespoon melted butter, using a pastry brush.

    7. Bake at 450℉ on middle rack of oven for 20-25 minutes. Oven temps can vary, so keep an eye on them. They're done when lightly browned on top. Remove from oven, sprinkle with chopped parsley, and serve hot. Enjoy!

    Nutrition Facts
    Duchess Potatoes
    Amount Per Serving (1 g)
    Calories 99 Calories from Fat 36
    % Daily Value*
    Fat 4g6%
    Saturated Fat 2g13%
    Trans Fat 0.1g
    Polyunsaturated Fat 0.3g
    Monounsaturated Fat 1g
    Cholesterol 39mg13%
    Sodium 224mg10%
    Potassium 325mg9%
    Carbohydrates 14g5%
    Fiber 1g4%
    Sugar 1g1%
    Protein 2g4%
    Vitamin A 147IU3%
    Vitamin C 4mg5%
    Calcium 19mg2%
    Iron 1mg6%
    * Percent Daily Values are based on a 2000 calorie diet.

    Here’s one more to pin on your Pinterest boards!Make meals special by adding Duchess Potatoes! Buttery mashed potatoes are piped in decorative swirls and baked in this classic French dish.

     

     

    Simple Lemon Pepper Salmon

    Simple Lemon Pepper Salmon is a tasty seafood dish to make in a flash! Fillets are covered with a lemon/olive oil sauce, then skillet-cooked!
    Simple Lemon Pepper Salmon is a tasty seafood dish to make in a flash! Fillets are covered with a lemon/olive oil sauce, then skillet-cooked!

    Looking for a quick main dish that is easy to make, tastes good, and is ready in under 15 minutes? How about this recipe for Simple Lemon Pepper Salmon?

    Boneless, skinless salmon pieces are brushed with a simple lemon sauce, then cooked in a skillet for 7-8 minutes until done. That’s it!

    The lemon sauce is super easy to make and only has 4 ingredients: olive oil, fresh lemon juice, lemon pepper and garlic powder. How’s that for simple?

    This easy to fix dish is perfect for busy days when all you want to do is get food on the table quickly and with minimal fuss! Here’s how to make 4 servings of simple lemon pepper salmon.

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

    Make The Lemon Pepper Sauce

    Measure extra virgin olive oil, fresh lemon juice, lemon pepper, garlic powder into a small bowl. Use a whisk to fully blend and incorporate these ingredients.

    This is the sauce you will use to baste the salmon for cooking. Set it aside while you prep the salmon pieces, then give it another good whisk before brushing it onto the fish.      

    Olive oil, lemon juice, lemon pepper, and garlic powder in a small bowl.A whisk is used to blend the lemon sauce ingredients in a bowl.

    Prepare The Salmon

    You can use boneless, skinless salmon fillets for this dish OR you whatever cut of boneless, skinless salmon pieces you have available.

    Pat the fish dry with paper towels, then brush the sauce (use about ½ of the total amount) over the top of each piece until it is covered. You will add the remaining sauce to the other side later while cooking.

    Boneless, skinless salmon fillets are blotted dry using paper towels.Lemon sauce is generously brushed over the top of the salmon pieces.

    Cook The Simple Lemon Pepper Salmon

    Heat a large skillet on Medium heat until very hot, but not smoking. When the skillet is hot, place the salmon pieces LEMON SAUCE SIDE DOWN in the skillet.

    Immediately brush the remaining sauce over the top of each piece, until it is covered, as well. Let the salmon cook, undisturbed (don’t move it) for 4-5 minutes, or until it is about 70% cooked through.

    Carefully turn each piece of salmon over in the skillet. Cook the other side for 2-3 more minutes, or until the salmon is cooked through and flakes easily.

    The salmon should be lightly browned on all sides. TIP: If you have a meat thermometer, the internal temperature of fully cooked salmon should be145°F.

    Salmon cooking in a large cast iron skillet, sauce side down.Salmon pieces are flipped, brushed with sauce, then cooked until done.

    Serve The Salmon

     Once the salmon is finished cooking, transfer it out of the skillet carefully, using a spatula. Serve the fish immediately, while it is hot.

    A plate of simple lemon pepper salmon, cooked and ready to be eaten.

    Serve the simple lemon pepper salmon with a favorite side dish. We enjoy it with steamed rice on the side, but when my husband and I want to go light on calories, we serve it with a mixed green salad.

    The simple lemon pepper salmon, served with a green salad on the side.

    This is such an easy dish to fix! I hope you enjoy this simple salmon recipe, because it ‘s so quick to prepare, and the cooked salmon has good flavor!

    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 SALMON 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 recipes featuring salmon you can check out, including:

    Want More Recipes? Get My FREE Newsletter!

    I publish a newsletter 2 times per month (1st and 15th) 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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    Author's signature

    Recipe adapted from: Kelly Shaban via the “Costco Connection Magazine”, July 2024 edition

    ↓↓ PRINTABLE RECIPE BELOW ↓↓

    0 from 0 votes
    Simple Lemon Pepper Salmon
    Prep Time
    5 mins
    Cook Time
    8 mins
    Total Time
    13 mins
     

    Simple Lemon Pepper Salmon is a tasty seafood dish to make in a flash! Fillets are covered with a lemon/olive oil sauce, then skillet-cooked!

    Category: Dinner
    Cuisine: All Cuisines
    Keyword: simple lemon pepper salmon
    Servings: 4
    Calories Per Serving: 300 kcal
    Author: JB @ The Grateful Girl Cooks!
    Ingredients
    • 3 Tablespoons extra virgin olive oil
    • 3 Tablespoons fresh lemon juice
    • 2 teaspoons lemon pepper
    • ¼ teaspoon garlic powder
    • 4 salmon fillets, boneless and skinless about 5 ounces each-("½-¾" thick)
    Instructions
    1. Place olive oil, fresh lemon juice, lemon pepper, & garlic powder in a small bowl. Use a whisk to fully blend and incorporate these ingredients. Set aside.

    2. Pat salmon dry with paper towels, then brush lemon sauce (use about ½ of the total amount) over the top of each piece until covered. (Remaining half of sauce will be added to the other side while cooking).

    3. Heat a large skillet on Medium heat until very hot, but not smoking. Place salmon pieces SAUCE SIDE DOWN in the skillet. Brush remaining sauce over the top of each piece, until covered. Let salmon cook undisturbed (don't move it) for 4-5 minutes, or until it's about 70% cooked through.

    4. Carefully turn each piece of salmon over. Cook the other side 2-3 more minutes, or until the salmon is cooked through and flakes easily. Salmon should be lightly browned on all sides. Internal temp. of fully cooked salmon should be 145°F.

    5. Serve the simple lemon pepper salmon with a favorite side dish. Enjoy!

    Nutrition Facts
    Simple Lemon Pepper Salmon
    Amount Per Serving (1 fillet)
    Calories 300 Calories from Fat 180
    % Daily Value*
    Fat 20g31%
    Saturated Fat 3g19%
    Polyunsaturated Fat 5g
    Monounsaturated Fat 11g
    Cholesterol 78mg26%
    Sodium 63mg3%
    Potassium 722mg21%
    Carbohydrates 2g1%
    Fiber 0.3g1%
    Sugar 0.3g0%
    Protein 28g56%
    Vitamin A 63IU1%
    Vitamin C 4mg5%
    Calcium 22mg2%
    Iron 1mg6%
    * Percent Daily Values are based on a 2000 calorie diet.

    Here’s one more to pin on your Pinterest boards!Simple Lemon Pepper Salmon is a tasty seafood dish to make in a flash! Fillets are covered with a lemon/olive oil sauce, then skillet-cooked!

    Pumpkin Spice Creamer

    Make a batch of homemade Pumpkin Spice Creamer for your coffee! This recipe will yield 2 cups of delicious, Fall-inspired coffee creamer!
    Make a batch of homemade Pumpkin Spice Creamer for your coffee! This recipe will yield 2 cups of delicious, Fall-inspired coffee creamer!

    For the past several years I’ve enjoyed experimenting with different recipes for homemade coffee creamer. Some recipes have been good (I’ve posted those recipes here on my blog), and some have been not so good. I guess it’s all a matter of personal taste, right?

    Today I want to share a recipe for making homemade pumpkin spice coffee creamer, which I especially enjoy during the Fall season! I’m pretty sure you will enjoy it, if you like all things pumpkin spice! Here’s how to make this flavorful coffee creamer. 

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

    Make The Pumpkin Spice Creamer

    Place pumpkin pie spice in a medium-sized saucepan and heat and stir it on LOW heat, for about 30-45 seconds. This will lightly “toast” the spices and bring out the flavor.

    Pumpkin pie spice mix can usually be found in the spice section of most grocery stores, but in case you need or want to make your own, you can use my homemade pumpkin pie spice mix.

    Pumpkin spice mix is heated on low in a medium saucepan.

    Add ¼ cup of pumpkin puree (NOT pumpkin pie filling!) and 5 Tablespoons of brown sugar to the spices in the pan. NOTE: The recipe (as written) produces a slightly sweet coffee creamer. If you enjoy your coffee creamer sweeter, simply add a bit more brown sugar, to suit your taste.

    Stir the brown sugar and pumpkin puree into the spices until they’re fully combined. Cook 30 more seconds on LOW heat, stirring often, then remove the saucepan from the heat source.

    Brown sugar and pumpkin puree are stirred into the pumpkin spice mixture.The spice mixture is heated for 30 seconds on low heat.

    Finishing The Coffee Creamer

    Stir or whisk in 1¼ cups of half and half, ¾ cup of milk, and ½ teaspoon of vanilla extract until this mixture is well blended.

    The spice mix (after flavoring the creamer) will remain slightly “granular” in the coffee creamer. I don’t know about you, but I don’t like having it floating around in homemade coffee creamer. So what is the solution to remove most of the remaining mixture? STRAIN IT!

    Half and half, milk, and vanilla are blended into the spice mixture in pan.

    Strain The Creamer

    Straining the creamer before storing and refrigerating it is a way to remove a lot of the “already used and infused” spices. To do this, place a small fine mesh strainer set over a bowl, then slowly pour the creamer through the strainer. Most of the used up spices will remain in the strainer (discard them).

    Now it’s time for a second strain into the bottle or container you’ll be storing the pumpkin spice coffee creamer in. This time place the small strainer into a funnel and insert the funnel directly into the container you’re using.

    Pour the creamer again through the strainer, discarding any remaining spices left in the wire strainer. 

    Creamer is strained through a wire mesh strainer to remove used spices.

    Refrigerate The Pumpkin Spice Coffee Creamer

    The pumpkin spice creamer has been infused with wonderful flavor, and is ready to be refrigerated! Label the container, and refrigerate the creamer before using.

    Shake the container well before each use. Store the creamer (covered) in the refrigerator for up to 6-7 days.

    Pumpkin spice creamer, in a plastic bottle with a label on it.

    Once the creamer is chilled, it can be used in a steaming hot cup of coffee! This recipe, as written, will yield about 2 cups of pumpkin spice coffee creamer.

    A pumpkin, and a cup of coffee with pumpkin spice creamer in it.

    I hope you have the chance to try this recipe, and trust you’ll enjoy this homemade coffee creamer as much as I do! Thanks for stopping by, and I invite you to come back again soon. Take care, may God bless you… and I hope you enjoy a wonderful day!

    Looking For More COFFEE CREAMER Recipes?

    You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have several other recipes for homemade coffee creamers you can check out, including:

    Want More Recipes? Get My FREE Newsletter!

    I publish a newsletter 2 times per month (1st and 15th) 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.

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    Author's signature

    Original recipe source: Anna, at crunchycreamysweet.com/homemade-pumpkin-spice-coffee-creamer/

    ↓↓ PRINTABLE RECIPE BELOW ↓↓

    0 from 0 votes
    Pumpkin Spice Creamer
    Prep Time
    15 mins
    Cook Time
    0 mins
    Total Time
    15 mins
     

    Make a batch of homemade Pumpkin Spice Creamer for your coffee! This recipe will yield 2 cups of delicious, Fall-inspired coffee creamer!

    Category: Beverage, Condiment
    Cuisine: All Cuisines
    Keyword: pumpkin spice creamer
    Servings: 32 (1 Tbsp. per serving)
    Calories Per Serving: 23 kcal
    Author: JB @ The Grateful Girl Cooks!
    Ingredients
    • 2 teaspoons pumpkin pie spice
    • ¼ cup pumpkin puree NOT pumpkin pie filling
    • 5 Tablespoons brown sugar + more for sweetness, if desired
    • cups half and half
    • ¾ cup milk
    • ½ teaspoon vanilla extract
    Instructions
    1. Place pumpkin pie spice in a medium-sized saucepan and heat it on LOW heat, stirring often, for about 30 seconds.

    2. Add pumpkin puree and brown sugar to the spice mix; stir to combine. Cook and stir 30 more seconds on LOW, then remove saucepan from the heat. NOTE: Recipe produces a slightly sweet coffee creamer. If you enjoy your coffee creamer sweeter, add a little more brown sugar to suit your taste.

    3. Stir or whisk in half and half, milk, and vanilla extract until well blended.

    4. Place a small fine mesh strainer over a bowl; slowly pour creamer through strainer. Most of the used up spices will remain in the strainer (discard). Now strain creamer (again) directly into the bottle/container you'll store creamer in. This time place strainer in a funnel; insert funnel directly into container you're using. Pour creamer again through strainer (discard any remaining spices).

    5. Label container; refrigerate creamer before using. Shake container well before each use. Store creamer (covered) in refrigerator up to 6-7 days.

    Nutrition Facts
    Pumpkin Spice Creamer
    Amount Per Serving (1 Tablespoon)
    Calories 23 Calories from Fat 9
    % Daily Value*
    Fat 1g2%
    Saturated Fat 1g6%
    Polyunsaturated Fat 0.1g
    Monounsaturated Fat 0.3g
    Cholesterol 4mg1%
    Sodium 9mg0%
    Potassium 29mg1%
    Carbohydrates 3g1%
    Fiber 0.1g0%
    Sugar 3g3%
    Protein 1g2%
    Vitamin A 343IU7%
    Vitamin C 0.2mg0%
    Calcium 20mg2%
    Iron 0.1mg1%
    * Percent Daily Values are based on a 2000 calorie diet.

    Here’s one more to pin on your Pinterest boards!Make a batch of homemade Pumpkin Spice Creamer for your coffee! This recipe will yield 2 cups of delicious, Fall-inspired coffee creamer!

    Turkey Black Bean Soup (Instant Pot)

    Make delicious Turkey Black Bean Soup using an Instant Pot and leftover turkey! The recipe yields six servings of this hearty, filling soup.
    Make delicious Turkey Black Bean Soup using an Instant Pot and leftover turkey! The recipe yields six servings of this hearty, filling soup.

    Today I want to share a delicious recipe for Turkey Black Bean Soup, which is made using a pressure cooker. I found the original recipe in a cookbook I own (from author Coco Morante), made a couple slight changes, and the soup is scrumptious.

    I don’t know about you, but when I make a turkey, there are always leftovers! A cooked turkey leg (drumstick) and wing are used in this recipe to provide flavor and meat for the soup, so it’s a wonderful way to use those leftovers.

    Dried black beans are cooked with the soup in the Instant Pot, so there’s no need to pre-soak them, which is a real time-saver! The soup itself takes a little longer than an hour to cook, but almost all of it is “hands-off” time!

    Here’s how to make this yummy turkey black bean soup in a pressure cooker. I’m really confident you’re going to enjoy it!

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

    Sauté The Veggies

    Measure olive oil into the inner pot and press the SAUTÉ button to heat the olive oil. Once the oil is hot (but not smoking), add diced onion, bell pepper, celery, salt, pepper, and red chili pepper flakes.

    Stir to combine these ingredients, and sauté them for about 4 minutes until they have become tender. Stir in minced garlic, and cook an additional minute, stirring often, and being careful not to burn the garlic.

    Chopped onion, bell pepper and celery are sautéed in oil in the Instant Pot.

    Add Black Beans, Turkey, And Water

    Put the dried black beans and turkey into the pot. I use a large cooked turkey drumstick and one wing, with a total weight of about 12-14 ounces (including the bones).

    Pour in 4 cups of water. This should be enough water to slightly submerge the veggies and beans. Once that is done, you are ready to cook!

    A cooked turkey leg, wing and dried black beans are added to the pot.Four cups of water is added to the pot, submerging the veggies and beans.

    Time To Cook!

    Lock the lid of the pressure cooker in place, and flip the Pressure Release knob to SEALING. Press the CANCEL button to stop the Sauté function.

    Select the MANUAL button (or the Bean/Chili or Pressure Cook button). Set the cooking timer for 1 hour and 15 minutes on HIGH pressure. Once the Instant Pot has reached full internal pressure (takes about 15 minutes), the cooking time will begin.

    Once the cooking program has ended, let the pressure release NATURALLY for 25 minutes (you do nothing!). After 25 minutes, flip the Pressure Release knob to VENTING, which will let any remaining steam escape.

    Once the pressure gauge has dropped back down (indicating no remaining internal pressure), it is safe to open the Instant Pot.

    An Instant Pot is used to prepare this recipe for turkey black bean soup.

    Shred Turkey And Finish Seasoning Soup

    Use a large slotted spoon (or tongs) to remove the turkey from the pot and onto a cutting board. It will be VERY tender, and may fall apart!

    Remove the turkey meat from the bones, discarding any skin or bones. Cut the turkey into small bite-sized pieces (or shred it, if you prefer it that way).

    Place the turkey meat back into the pot, then add apple cider vinegar and stir until it has been incorporated into the turkey black bean soup. Take a little bite of the soup, and add more salt and pepper, to suit your taste.

    After cooking, the turkey meat is removed, and bones and skin are discarded.Bite-sized pieces of turkey meat are added back into the soup.

    Enjoy A Bowl Of Turkey Black Bean Soup

    Now it’s time to enjoy a big, hot bowl of turkey black bean soup! Ladle portions of the hot soup into serving bowls, and serve immediately! If desired, garnish with cilantro and/or sour cream.

    We love this soup when served with toasted garlic bread on the side, because we can dip the bread in the hot soup… it’s so good!

    The black beans are tender, the broth is seasoned well, and the turkey helps add more protein and flavor to this delicious soup! 

    Turkey black bean soup, topped with cilantro, served with bread on the side.A bowl of the turkey black bean soup, garnished with cilantro leaves.

    I hope you have the opportunity to try this wonderful soup. It is filing and delicious, and is a fantastic way to use up leftover turkey!

    If you enjoy using an Instant Pot, be sure to check out my other recipes, including Instant Pot Beef Stew, Ground Beef Stroganoff, Pork Carnitas, and Rice Pudding!

    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 great day!

    Looking For More SOUP 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 soups (and other Instant Pot recipes) to enjoy, including:

    Want More Recipes? Get My FREE Newsletter!

    I publish a newsletter 2 times per month (1st and 15th) 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.

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    Author's signature

    Recipe adapted from: “The Ultimate Instant Pot Cookbook”, by Coco Morante, page 85, published by TenSpeed Press, 2018

    ↓↓ PRINTABLE RECIPE BELOW ↓↓

    0 from 0 votes
    Turkey Black Bean Soup (Instant Pot)
    Prep Time
    15 mins
    Cook Time
    1 hr 15 mins
    Natural Pressure Release Time
    25 mins
    Total Time
    1 hr 55 mins
     

    Make delicious Turkey Black Bean Soup using an Instant Pot and leftover turkey! The recipe yields six servings of this hearty, filling soup.

    Category: Main Dish, Soup
    Cuisine: All Cuisines
    Keyword: Instant pot, turkey black bean soup
    Servings: 6
    Calories Per Serving: 277 kcal
    Author: JB @ The Grateful Girl Cooks!
    Ingredients
    • 3 Tablespoons olive oil
    • 1 medium yellow onion peeled, diced
    • 1 medium green bell pepper seeded, diced
    • 2 medium celery stalks diced
    • teaspoons minced garlic
    • 1 teaspoon salt
    • ½ teaspoon black pepper
    • teaspoon red chili pepper flakes
    • cups dried black beans
    • 14 ounces cooked turkey drumstick (and 1 wing) bone in total amount = 14 ounces
    • 4 cups water
    • 1 Tablespoon apple cider vinegar
    Optional Garnish: cilantro/sour cream
      Instructions
      1. Measure olive oil into the inner pot and press SAUTÉ button to heat the olive oil. Once oil is hot (but not smoking), add onion, bell pepper, celery, salt, pepper, and red chili pepper flakes. Stir to combine; sauté for 4 minutes or until tender. Stir in garlic. Cook 1 minute, stirring often (to not burn the garlic).

      2. Put dried beans and turkey into the pot. Pour in 4 cups of water, which should slightly submerge veggies and beans.

      3. Lock the lid in place; flip Pressure Release knob to SEALING. Press the CANCEL button to stop the Sauté function. Select the MANUAL button (or the Bean/Chili or Pressure Cook button). Set cooking timer for 1 hour and 15 minutes at HIGH pressure. Once the Instant Pot has reached full pressure (takes about 15 minutes), the cooking time will begin.

      4. Once cooking program has ended, let the pressure release NATURALLY for 25 minutes (do nothing!). After 25 minutes, flip the Pressure Release knob to VENTING, which lets any remaining steam escape. Once pressure gauge has dropped back down (indicating no remaining internal pressure), it is safe to open the Instant Pot.

      5. Use a large slotted spoon (or tongs) to transfer turkey from the pot to a cutting board. Remove meat from the bones, discarding skin/bones. Cut turkey into small pieces (or shred it). Place meat back into the pot. Add apple cider vinegar; stir until incorporated. Taste soup; add more salt/pepper, if desired.

      6. Serve soup immediately; garnish portions with cilantro or sour cream, if desired.

      Nutrition Facts
      Turkey Black Bean Soup (Instant Pot)
      Amount Per Serving (1 (1/6 of total))
      Calories 277 Calories from Fat 99
      % Daily Value*
      Fat 11g17%
      Saturated Fat 2g13%
      Polyunsaturated Fat 2g
      Monounsaturated Fat 6g
      Cholesterol 31mg10%
      Sodium 443mg19%
      Potassium 821mg23%
      Carbohydrates 29g10%
      Fiber 7g29%
      Sugar 2g2%
      Protein 18g36%
      Vitamin A 155IU3%
      Vitamin C 18mg22%
      Calcium 76mg8%
      Iron 3mg17%
      * Percent Daily Values are based on a 2000 calorie diet.

      Here’s one more to pin on your Pinterest boards!Make delicious Turkey Black Bean Soup using an Instant Pot and leftover turkey! The recipe yields six servings of this hearty, filling soup.

      Cranberry Pecan Bread (no-knead)

      Cranberry Pecan Bread is a delicious, no-knead, large bread loaf filled with plump, dried cranberries and chopped pecans. It’s wonderful!
      Cranberry Pecan Bread is a delicious, no-knead, large bread loaf filled with plump, dried cranberries and chopped pecans. It's wonderful!

      To me, there’s almost nothing better than a steaming hot loaf of homemade bread, right out of the oven! YUM! I’ve made many loaves and varieties of homemade bread over the years, and truly love them all.

      Today I want to share a recipe for no-knead bread I found online a while back. This artisan loaf is filled with dried cranberries and pecans, and is wonderful!

      This dough does take time to develop, so I usually make up the dough the night BEFORE I want to bake it, so it has plenty of time to rise and develop a sourdough-type flavor. Here’s how to make a large loaf of cranberry pecan bread.

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

      Prepare The Dough

      Place all purpose flour, salt, instant yeast and water in a large mixing bowl. NOTE: If you don’t have Instant Yeast, you can use the same amount of Active Yeast.

      I try to “bury” the salt in the mound of flour so it doesn’t come in direct contact with the yeast. Stir this mixture well, until it becomes a “shaggy” mound of dough.

      Flour, salt, yeast and water are combined in a large bowl.This dough will be shaggy in texture once mixed.

      Add dried cranberries and chopped pecans, then stir well, until they are fully distributed throughout the dough.

      Chopped pecans and dried cranberries are added to the bread dough.The cranberries and pecans are stirred into the dough.

      Let the Dough Rise

      Cover the bowl with plastic wrap or dish towels and let the dough rest in a warm place at room temperature for 8-12 hours (I do 12 hours typically). Make sure the area is draft-free, for best results.

      The dough should have doubled in size after rising, and have air bubbles on the surface.

      Dough is covered with plastic wrap and left in warm place, to rise.When the dough has doubled in size it is ready to be shaped into a loaf.

      Shape The Risen Dough

      Lay a large piece of parchment paper onto a large baking sheet. The paper should be larger than the loaf on all sides. Lightly dust the paper with flour, then turn the dough out onto the flour-dusted paper.

      Gently shape the dough into a large round loaf, dusting lightly with extra flour, if necessary, to prevent sticking. Cover the dough very loosely with plastic wrap while you preheat the baking pan and oven.

      Round loaf is on parchment paper and covered with plastic wrap.

      Time To Bake!

      Place a Dutch oven (with an oven-safe lid and side handles) in the oven. Set the heat to 450°F. Once the oven reaches the temperature, keep the Dutch oven in there for 30 more minutes. You want it to be really hot.

      Carefully pick up the parchment paper and bread loaf and place it into the very hot pan. Make sure ALL the parchment paper is INSIDE the pan. Put the pan lid on again, and bake at 450°F. for 30 minutes (covered).

      After 30 minutes, remove the lid from the Dutch oven and continue baking the cranberry pecan bread for 5 more minutes (uncovered). This final step helps the bread to brown a bit more.

      When done, remove the pan from the oven. Carefully lift the parchment paper and loaf out of the pan and onto a wire rack to cool. Use a pastry brush to dust off any excess flour remaining on the nooks and crannies of the loaf.

      Bread loaf is placed in HOT Dutch oven on top of parchment paper.Loaf of cranberry pecan bread is baked, and cools on parchment paper.

      Slice And Serve The Cranberry Pecan Bread

      The cranberry pecan bread slices best when it’s had plenty of time to cool. Once it is cool enough, cut the loaf into thin slices, serve and enjoy! It’s filled with lots of plump cranberries and pecans and tastes amazing.

      Spread soft butter on the slices and serve warm OR toast leftover bread in a toaster, and serve with butter. We usually have to cut the long slices in half to fit them in our toaster.

      This cranberry pecan bread is delicious, has wonderful flavor, and I’m certain you will LOVE it!

      One large loaf of cranberry pecan bread, ready to be sliced.A slice of the bread is cut, revealing cranberries and pecans inside the loaf.

      I hope you have the chance to make this fantastic cranberry pecan bread, and trust you will enjoy it as much as we do!

      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 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 many wonderful yeast bread recipes, including:

      Want More Recipes? Get My FREE Newsletter!

      I publish a newsletter 2 times per month (1st and 15th) 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

      Author's signature

      Original Recipe Source (and with thanks to Kate Uhl Dean) at:  https://www.ihearteating.com/no-knead-cranberry-nut-bread/

      ↓↓ PRINTABLE RECIPE BELOW ↓↓

      0 from 0 votes
      Cranberry Pecan Bread
      Prep Time
      10 mins
      Cook Time
      35 mins
      Rising time/ Dutch Oven preheat (inactive)
      8 hrs 30 mins
      Total Time
      9 hrs 15 mins
       

      Cranberry Pecan Bread is a delicious, no-knead, large bread loaf filled with plump, dried cranberries and chopped pecans. It's wonderful!

      Category: Bread, Side Dish
      Cuisine: All Cuisines
      Keyword: cranberry pecan bread
      Servings: 16
      Calories Per Serving: 183 kcal
      Author: JB @ The Grateful Girl Cooks!
      Ingredients
      • 4⅓ cups all purpose flour + more for dusting
      • teaspoons salt
      • ½ teaspoon instant yeast
      • 2 cups lukewarm water (about 80℉)
      • 1 cup dried cranberries
      • ¾ cup chopped pecans (or walnuts)
      Instructions
      1. Place flour, salt, instant yeast and water in large mixing bowl. NOTE: Stir well, until it is a "shaggy" mound of dough. Add cranberries and pecans; stir well, until they're distributed throughout dough.

      2. Cover bowl with plastic wrap; let dough rest in a warm place (free from drafts) at room temp. for 8-12 hours (I do 12). Dough should double in size.

      3. Lay a large piece of parchment paper on a large baking sheet. Paper should be larger than the loaf on all sides. Lightly dust with flour, then turn the dough out onto the paper. Gently shape dough into a round loaf, dusting lightly with extra flour, if necessary, to prevent sticking. Cover dough loosely with plastic wrap.

      4. Place a Dutch oven (with oven-safe lid/ handles) in the oven. Set heat to 450°F. Once oven reaches temp, keep Dutch oven in there 30 more minutes. Carefully pick up parchment paper and loaf and place it into the very hot pan. Make sure ALL parchment paper is INSIDE the pan. Cover pan; bake at 450°F. for 30 minutes. After 30 minutes, remove lid; continue baking 5 more minutes (uncovered).

      5. Remove pan from oven. Carefully lift paper and loaf out of the pan and onto a wire rack to cool. Use a pastry brush to dust off excess flour remaining on loaf. Cranberry pecan bread slices best when it's had some time to cool. Once cool, cut loaf into thin slices, serve and enjoy!

      Recipe Notes

      NOTE: No Instant yeast? Use same amount of Active Yeast.

      Nutrition Facts
      Cranberry Pecan Bread
      Amount Per Serving (1 (1/16th of total))
      Calories 183 Calories from Fat 36
      % Daily Value*
      Fat 4g6%
      Saturated Fat 0.4g3%
      Polyunsaturated Fat 1g
      Monounsaturated Fat 2g
      Sodium 221mg10%
      Potassium 65mg2%
      Carbohydrates 33g11%
      Fiber 2g8%
      Sugar 6g7%
      Protein 4g8%
      Vitamin A 3IU0%
      Vitamin C 0.1mg0%
      Calcium 10mg1%
      Iron 2mg11%
      * Percent Daily Values are based on a 2000 calorie diet.

      Here’s one more to pin on your Pinterest boards!Cranberry Pecan Bread is a delicious, no-knead, large bread loaf filled with plump, dried cranberries and chopped pecans. It's wonderful!

       

      Blackberry Apple French Toast Bake

      Blackberry Apple French Toast Bake is a fabulous dish! Make it ahead of time, refrigerate overnight, then bake it for a delicious breakfast!
      Blackberry Apple French Toast Bake is a fabulous dish! Make it ahead of time, refrigerate overnight, then bake it for a delicious breakfast!

      I don’t know about you, but every now and then I love French toast for breakfast! It’s not something we have often, but when we do… YUM!

      Over the years I’ve made many varieties and flavors of baked French toast and “regular” ol’ French toast! Today I want to share a recipe I created for a Blackberry Apple French Toast Bake!

      What I enjoy about this recipe (besides the taste) is that it’s easy to prepare the night BEFORE I want to serve it for breakfast. I mix it together, refrigerate it overnight and then bake it the next morning. This is a simple and absolutely DELICIOUS breakfast! Here’s how to make it.

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

      Prepare The Bread And Fruit

      Coat the bottom and sides of a 10″ x 8″ baking dish with softened or melted butter. Place cubes of slightly stale day old bread over the bottom of the dish in an even layer.

      The type of bread really doesn’t matter too much. I typically use French or sourdough bread, but have also used white bread to make baked French toast.

      TIP: The most important thing about the bread you use is you don’t want the bread to be fresh or it will turn into a soft “mush” while soaking. It is important to use “stale bread” to retain the structure of the bread cubes.

      Stale bread cubes are place in a buttered baking dish.

      Add blackberries (fresh OR frozen, unthawed) on top of the bread, distributing them evenly. The next thing to do is evenly spread peeled, cored and cubed apple pieces on top of the blackberries. 

      NOTE: When I made it this time, I was able to use fresh, juicy blackberries I picked in our backyard. You CAN use FROZEN blackberries if that’s what you have available, but do NOT thaw them before adding them to the dish.

      Blackberries and apple pieces are spread on top of bread cubes in dish.

      Prepare The Egg Filling

      Place eggs, milk, granulated sugar, vanilla extract and ground cinnamon in a medium bowl. Use a whisk to mix these ingredients, until they     are fully combined. This is the egg filling for the French Toast bake.

      Eggs, milk, sugar, vanilla and cinnamon are whisked together in bowl.Once combined, this becomes the egg filling for baked French toast.

      Soak And Refrigerate

      Slowly pour the egg filling over the top of the bread and fruit, covering as much of the surface as possible, for best results.

      Use the back of a large spoon to gently press down on the bread and fruit in order to moisten them with the egg filling. The filling will not cover them, but try to get as much of the bread and fruit pressed down into the liquid as possible, for best results.

      Tightly cover the baking dish with plastic wrap or foil, then place the dish in a refrigerator to chill and “soak” overnight (at least 8 hours). The bread will soak up most of the liquid while it chills.

      Fruit and bread are pressed down into egg mixture using the back of a spoon.Dish is covered, then is refrigerated overnight.

      Bake The French Toast

      After it refrigerates overnight, take the baking dish out and let it sit at room temperature for 30 minutes BEFORE popping it in the oven. While it comes to room temperature, preheat your oven to 350°F.

      Remove the plastic wrap (or foil), and then bake the French toast at 350°F. for 45-50 minutes. When done, the Blackberry Apple French Toast Bake should be golden brown and the egg filling should be set in the middle.

      When done cooking, Blackberry Apple French Toast Bake cools slightly.

      Remove the baking dish from the oven and let the French toast cool slightly before slicing it into 9 portions for serving.

      The French toast bake is sliced into 9 servings.

      Serve The Blackberry Apple French Toast Bake

      Place each serving on a plate, and sift powdered sugar on top. This “garnish” is optional, but it is a nice touch that makes the French toast look and taste great, too!

      You can also drizzle maple syrup on top of each serving for added sweetness, if desired. Serve warm, and enjoy this delicious breakfast treat!

      Sifted powdered sugar garnishes each piece of the French Toast bake.A piece of Blackberry Apple French Toast Bake, with powdered sugar and syrup.

      I hope you have the opportunity to try this recipe, and trust you will enjoy it as much as we do! It’s a delicious breakfast (with 9 servings), so it’s a perfect choice for a large family, holidays or when you have extra guests.

      Thank you so much for visiting my website, 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 FRENCH TOAST 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 French Toast recipes to choose from, including:

      Want More Recipes? Get My FREE Newsletter!

      I publish a newsletter 2 times per month (1st and 15th) 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:

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      The Grateful Girl Cooks!
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      Author's signature

      ↓↓ PRINTABLE RECIPE BELOW ↓↓

      0 from 0 votes
      Blackberry Apple French Toast Bake
      Prep Time
      10 mins
      Cook Time
      45 mins
      Overnight Refrigeration (inactive prep)
      8 hrs
      Total Time
      8 hrs 55 mins
       

      Blackberry Apple French Toast Bake is a fabulous dish! Make it ahead of time, refrigerate overnight, then bake it for a delicious breakfast!

      Category: Breakfast
      Cuisine: All Cuisines
      Keyword: blackberry, apple, French toast
      Servings: 9
      Calories Per Serving: 492 kcal
      Author: JB @ The Grateful Girl Cooks!
      Ingredients
      • 1 Tablespoon butter melted or soft
      • 5 cups day old bread cut in bite-size cubes
      • cup blackberries fresh OR frozen (do NOT thaw)
      • 1 medium apple peeled/cored/ cut in bite-size cubes
      For Egg Filling:
      • 5 large eggs
      • cups milk
      • ½ cup granulated sugar
      • 1 teaspoon vanilla extract
      • 1 teaspoon ground cinnamon
      For Serving: sifted powdered sugar and/or maple syrup
        Instructions
        1. Coat bottom and sides of a 10" x 8" baking dish with soft or melted butter. Place bread cubes in an even layer on the bottom of the dish.

        2. Add blackberries (fresh OR frozen, unthawed) on top of the bread, spreading them evenly. Spread apples on top of the blackberries.

        3. Place eggs, milk, sugar, vanilla and cinnamon in a medium bowl; whisk/mix until fully combined.

        4. Pour egg filling over bread/fruit, covering as much of the fruit/bread as possible. Use the back of a large spoon to gently press down on bread/fruit to moisten them with liquid. Liquid will not cover them, but get as much bread/fruit as possible saturated in the liquid. Tightly cover dish with plastic wrap or foil; refrigerate overnight (at least 8 hours).

        5. In morning, remove dish from fridge; let sit at room temp. 30 minutes BEFORE baking. While it sits, preheat oven to 350°F. Bake (uncovered) at 350°F. for 45-50 minutes, until golden brown on top and egg filling is set in the middle.

        6. Remove from oven; let cool slightly before slicing it into 9 portions. If desired, sift powdered sugar on each piece and/or drizzle with maple syrup. Serve warm.

        Recipe Notes

        TIP: The most important thing about the bread you use is you don't want the bread to be fresh or it will turn into a soft "mush" while soaking. It's important to use "stale bread" to retain the structure of the bread cubes.

        Nutrition Facts
        Blackberry Apple French Toast Bake
        Amount Per Serving (1 g)
        Calories 492 Calories from Fat 90
        % Daily Value*
        Fat 10g15%
        Saturated Fat 3g19%
        Trans Fat 0.1g
        Polyunsaturated Fat 3g
        Monounsaturated Fat 2g
        Cholesterol 109mg36%
        Sodium 687mg30%
        Potassium 342mg10%
        Carbohydrates 81g27%
        Fiber 7g29%
        Sugar 24g27%
        Protein 19g38%
        Vitamin A 323IU6%
        Vitamin C 5mg6%
        Calcium 239mg24%
        Iron 5mg28%
        * Percent Daily Values are based on a 2000 calorie diet.

        Here’s one more to pin on your Pinterest boards!Blackberry Apple French Toast Bake is a fabulous dish! Make it ahead of time, refrigerate overnight, then bake it for a delicious breakfast!

        Green Beans and Red Potatoes For 2

        Green Beans And Red Potatoes For 2 is a simply seasoned, colorful veggie side dish. It’s delicious, and easy to make in under 15 minutes!
        Green Beans And Red Potatoes For 2 is a simply seasoned, colorful veggie side dish. It's delicious, and easy to make in under 15 minutes!

        Today I want to share a simple recipe for a delicious vegetable side dish I think you’re going to enjoy! I was able to make this dish this past summer using green beans, red potatoes and fresh parsley from our little backyard raised bed garden, which made it even more fun!

        This recipe is so simple to make using only a few ingredients. Even though the recipe (as written) only makes enough for two servings, it can easily be doubled or tripled to satisfy your needs!

        This easy to prepare side dish has great flavor, thanks to the addition of a few common spices, butter and parsley. Here’s how to make green beans and red potatoes for 2.

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

        What Ingredients Do I Need To Make This Dish?

        To make this dish for two people, you will need 5 ounces of fresh green beans, and 3 small-medium red potatoes (about 5 ounces total). You will also need fresh parsley, butter, salt, pepper and paprika, to season the veggies.

        Remove the stem end from the beans, then either leave the beans whole OR cut them in 2″ pieces. I have done this both ways, and it will not affect the end result whichever way you prefer.

        Wash the potatoes well, but do NOT peel them. Cut each potato into small cubes (about ½” – ¾”).

        Fresh green beans need their stem ends trimmed before cooking.Three small red potatoes are cubed, then used in this recipe.

        Steam The Beans And Potatoes

        Place the whole OR cut green beans and the potato pieces in a steamer basket set over a couple inches of water in a saucepan.

        Cover the pan and bring the water to a boil on Medium heat. Steam the beans and potatoes for about 6-8 minutes OR until the potatoes are tender (can be easily pierced with a knife).

        Whole green beans and cubed red potatoes in a steamer basket.Cut green beans and red potatoes cook until tender in a steamer basket.

        When the vegetables are finished cooking, remove the steamer basket from the pan, letting any water drain off. Immediately transfer the hot green beans and red potatoes into a small serving bowl.

        The hot cooked veggies are transferred to a small serving bowl.

        Time To Add The Seasoning

        Add 2 teaspoons of butter and chopped fresh parsley, then season with salt, black pepper, and a pinch of paprika. Stir well, until the butter melts and the seasonings are fully combined with the veggies. 

        Butter, parsley and spices are added to the green beans and red potatoes.

        Serve The Green Beans and Red Potatoes

        Serve the green beans and red potatoes immediately while they’re hot! This is such a simple side dish, but the vegetables pair well with most meats and add color and flavor to any meal.

        The recipe, as written below, will yield enough for two small servings of green beans and red potatoes. It is super easy to double this recipe, so if you want LARGER portions or are feeding more people, go for it!

        The hot veggies are stirred until butter melts and spices are incorporated.

        I hope you have the opportunity to make this classic veggie dish. We love the convenience of how easy it is to make, and trust you will, too!

        Thanks 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 GREAT day!

        Looking For More VEGETABLE SIDE DISH 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 vegetable dishes to check out, including:

        Want More Recipes? Get My FREE Newsletter!

        I publish a newsletter 2 times per month (1st and 15th) 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!
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        The Grateful Girl Cooks!
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        Author's signature

         

        Recipe adapted from: “Favorite Family Recipes”, page 78, published in 2014 by The American Heart Association and Publications, International, Ltd.

        ↓↓ PRINTABLE RECIPE BELOW ↓↓

        0 from 0 votes
        Green Beans and Red Potatoes For 2
        Prep Time
        7 mins
        Cook Time
        6 mins
        Total Time
        13 mins
         

        Green Beans And Red Potatoes For 2 is a simply seasoned, colorful veggie side dish. It's delicious, and easy to make in under 15 minutes!

        Category: Side Dish, Vegetable Dish
        Cuisine: American
        Keyword: green beans, red potatoes
        Servings: 2
        Calories Per Serving: 109 kcal
        Author: JB @ The Grateful Girl Cooks!
        Ingredients
        • 5 ounces fresh green beans trim ends, leave whole or cut in 2" pieces
        • 5 ounces medium red potatoes cut in ½"-¾" cubes (approx. 3 small)
        • 1 Tablespoon fresh chopped parsley
        • 2 teaspoons butter
        • teaspoon salt
        • teaspoon black pepper
        • 1 pinch paprika
        Instructions
        1. Remove stem end of beans; leave beans whole OR cut in 2" pieces. Wash potatoes, but do NOT peel them. Cut potatoes into small cubes (about ½" - ¾").

        2. Place beans and cubed potatoes in a steamer basket, set over 2" of water in a saucepan. Cover pan; bring water to a boil on Medium heat. Steam beans and potatoes for 6-8 minutes OR until potatoes are tender (easily pierced with a knife).

        3. Remove steamer basket from pan, letting any water drain off. Immediately transfer hot green beans and red potatoes into a small serving bowl.

        4. Add butter, parsley, salt, pepper, and a pinch of paprika. Stir well, until butter melts and seasonings are combined with veggies. Serve immediately. Enjoy!

        Nutrition Facts
        Green Beans and Red Potatoes For 2
        Amount Per Serving (1 (1/2 of total))
        Calories 109 Calories from Fat 36
        % Daily Value*
        Fat 4g6%
        Saturated Fat 3g19%
        Trans Fat 0.2g
        Polyunsaturated Fat 0.3g
        Monounsaturated Fat 1g
        Cholesterol 11mg4%
        Sodium 196mg9%
        Potassium 487mg14%
        Carbohydrates 16g5%
        Fiber 3g13%
        Sugar 3g3%
        Protein 3g6%
        Vitamin A 813IU16%
        Vitamin C 17mg21%
        Calcium 38mg4%
        Iron 1mg6%
        * Percent Daily Values are based on a 2000 calorie diet.

        Here’s one more to pin on your Pinterest boards!Green Beans And Red Potatoes For 2 is a simply seasoned, colorful veggie side dish. It's delicious, and easy to make in under 15 minutes!

         

        Canning Cranberry Juice

        Canning Cranberry Juice is simple, using a water bath canner! This recipe will yield 7 quart jars of delicious tasting cranberry juice.
        Canning Cranberry Juice is simple, using a water bath canner! This recipe will yield 7 quart jars of delicious tasting cranberry juice.

        Did you know you can make homemade cranberry juice? I didn’t, until a couple of years ago, when I tried a simple “recipe” for canning cranberry juice.

        The “canning process” is simple and straightforward, but then you have to wait several weeks for the juice to be ready to drink. The jars are stored in the pantry and need several weeks for the juice to be fully extracted from the cranberries!

        All in all, canning cranberry juice is a cinch, and the juice tastes wonderful, once it is ready. I buy bags of fresh cranberries each Fall, and make the juice, then it’s ready to drink in about 4-6 weeks. Waiting for this delicious juice is honestly the “hardest” part… ha ha!

        I even dehydrate the plump juicy, sweetened cranberries after I’ve opened a jar of juice, and use them in other recipes. Here’s the “how-to’s” on canning cranberry juice!

        How To Can Cranberry Juice

        To make 7 quart sized jars of cranberry sauce you will need four 12 ounce bags of cranberries. If you are using frozen cranberries, let them thaw first.

        Cranberries, ready to be turned into cranberry juice.

        A Little Prep

        Sterilize and heat 7 quart-sized canning jars in simmering water. You also need to have your canning lids and screwbands prepared, according to manufacturer instructions, and have boiling water (for filling the jars) ready to go.

        Fill a water bath canner with water, according to manufacturer instructions and bring the water to a simmer on Low heat. You want the water simmering hot (but not boiling) when you have the jars filled and ready to go!

        Before filling the jars, line up the hot jars on a dish towel, with the prepared flat lids and screwbands close by. Place a bowl full of granulated sugar nearby, as well, so it is easy to measure sugar for each jar.

        Time To Fill the Jars

        For EACH quart-sized jar you will need 1¾ cups of cranberries, ⅓ cup of granulated sugar, and boiling water

        NOTE: If you like your juice sweeter, you can add up to ½ cup of sugar (we prefer it less sweet!)  The granulated sugar is necessary to help extract the juice from the cranberries after processing. 

        Use a canning funnel to add 1¾ cups of cranberries to each hot jar. You will notice that the jars are not completely full. That is what you want!

        A canning funnel is used to add cranberries to the hot jars.Canning jars with the required amount of cranberries inside.

        Now add ⅓ cup of granulated sugar to each hot jar. Just dump it right on top of the cranberries! Pour boiling water into the hot jars, leaving a  ½” headspace in each jar. The liquid will be fairly clear, but that is how it should be!

        Remove the air bubbles from each jar, then wipe the rim of each jar clean using a damp cloth. Place the flat lid on top, then add the screwband, and tighten until the ring is fingertip tight. Now you’re ready for canning cranberry juice.

        Granulated sugar is added to each jar of cranberries.

        Canning Cranberry Juice

        Carefully place all seven jars onto a canning rack in a water bath canner (with simmering water below). Carefully lower the rack into the simmering water.

        Make sure the jars are covered by 1″ of hot water above the lids of the jars, adding additional hot water, if necessary. Put a lid on the canner.

        After water is added, the jars are sealed, then placed on canning rack.7 quart jars of cranberries, etc. are lowered into the water bath canner.

        Process The Jars

        Bring the water to a full rolling boil, then set your timer for this step. Here are the processing times for different elevations:

        Elevation Below 1,000 feet: 20 minutes / Above 1,000- 6,000 feet: 30 minutes / Above 6,000 feet: 35 minutes

        Once the jars have gently boiled for the appropriate time for your elevation, turn off the heat. Let the jars sit for a minute, then carefully remove the lid.

        Use canning tongs to remove the very hot jars from the canner onto a dish towel to cool. TIP: Do NOT place the boiling hot jars directly on the kitchen counter, because temperature variances could cause the jars to crack or break.

        Canning cranberry juice in a water bath canner for 20 minutes.

        What Now?

        Once you’ve removed the jars, you’re probably going to wonder why it doesn’t LOOK like cranberry juice! That was my reaction the first time I tried canning cranberry juice, too!

        You might see tinges of red or pink, but basically the liquid will still look pretty clear! Don’t worry, because that’s how it’s supposed to look at this stage!

        Let the jars completely cool on the counter without disturbing them. You should hear the lids “pop or ping” as they seal and become airtight. Once they have completely cooled, check to ensure each jar is sealed. The lid should have no flexibility on top when you gently press down on it with a finger.

        Gently remove the screwband (don’t store jars with the screwband on). Wipe down the jars, and label them, if desired.

        After processing, the jars cool on a dish towel. The liquid is still clear.

        How To Store The Cranberry Juice

        Now the magic happens! Store the sealed jars in a dark place or pantry for 4-6 weeks. About once a week, carefully flip each jar upside down and then quickly right side up). This helps to infuse/incorporate the extracted red cranberry juice into the liquid.

        As they sit, the sugar, etc. will begin to pull the juice out of all those plump cranberries! You will start to notice as time goes on, the color of the liquid will begin to darken to a beautiful red color. After 4-6 weeks the juice can be consumed (I give it 6 weeks, for best flavor!)

        After 4-6 weeks of infusion, the cranberry juice is red and ready to enjoy!

        Enjoy The Cranberry Juice

        When you’re ready to enjoy a glass of homemade cranberry juice, then pop open a jar (or two). Strain the juice to separate the cranberries from the juice. Serve the cranberry juice over ice.

        If you’re not drinking all of the juice in the jar, simply put the cranberries back in the remaining juice, cover and refrigerate).

        TIP: When the juice is gone, don’t discard those juicy cranberries! Use a food dehydrator (or oven) to dry them, and you will be left with sweetened dried cranberries to use in other recipes!

        The first time I tried this recipe, I took a sip of the juice, and said… “hey, this actually tastes like cranberry juice!” Ha Ha. Go figure! I love the juice served cold, as is, and it’s also delicious mixed with lemon-lime soda!

        Cranberries are strained from the juice before serving.A glass of the homemade cranberry juice with remaining jar on the side.

        Canning cranberry juice exceeded my expectations, because the recipe yielded jars of homemade cranberry juice for our pantry AND I even got dried cranberries out of the deal, as well! I hope you have the chance to make homemade cranberry juice, and trust you’ll enjoy it, too!

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

        Looking For More CANNING Recipes?

        You can find all of my recipes in the Recipe Index, which is located at the top of the page. I have quite a few canning recipes to choose from, including:

        Want More Recipes? Get My FREE Newsletter!

        I publish a newsletter 2 times per month (1st and 15th) 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:
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        Author's signature

        Recipe adapted from: Ashley Adamant at: https://practicalselfreliance.com/canning-cranberry-juice/  

        ↓↓ PRINTABLE RECIPE BELOW ↓

        0 from 0 votes
        Canning Cranberry Juice
        Prep Time
        15 mins
        Cook Time
        20 mins
        Curing Time (inactive)- 4-6 weeks
        0 mins
        Total Time
        35 mins
         

        Canning Cranberry Juice is simple, using a water bath canner! This recipe will yield 7 quart jars of delicious tasting cranberry juice.

        Category: Beverage, Canning and Preserving
        Cuisine: American
        Keyword: canning cranberry juice
        Servings: 7 quart-sized jars
        Calories Per Serving: 337 kcal
        Author: JB @ The Grateful Girl Cooks!
        Ingredients
        For a total of 7 quart-sized jars:
        • 12¼ cups cranberries (four 12 oz. bags)
        • 2⅓ cups granulated sugar + more, if desired for sweetness
        • boiling water enough to fill each jar
        For EACH Quart-Sized Jar:
        • cup cranberries
        • cup granulated sugar
        • boiling water enough to fill the jar
        Instructions
        1. Sterilize/heat canning jars in simmering water. Prepare lids/screwbands per manufacturer instructions. Have boiling water (for filling jars) ready to go. Fill water bath canner with water, per manufacturer instructions; bring water to a simmer on Low.

        2. For EACH quart jar you need 1¾ cups of cranberries, ⅓ cup of granulated sugar, and boiling waterNOTE: If you like juice sweeter, add ½ cup sugar to each jar.   Use canning funnel to add 1¾ cups cranberries to each hot jar. Jars won't be full.

        3. Add ⅓ cup sugar to each jar. Pour boiling water into the hot jars, leaving ½" headspace. Remove air bubbles from each jar, then wipe rim of each jar clean with a damp cloth. Place flat lid on; add screwband, and tighten until fingertip tight.

        4. Carefully place jars on canning rack in a water bath canner (with simmering water). Carefully lower rack into the hot water. Make sure jars are covered by 1" of water above the lids, adding additional water, if necessary. Cover canner.

        5. Bring water to a full rolling boil, then set timer. Here are the processing times:

          Elevation Below 1,000 feet: 20 minutes / Above 1,000- 6,000 feet: 30 minutes / Above 6,000 feet: 35 minutes

          Once jars have been processed for appropriate time, turn off the heat. Let jars rest for a minute, then carefully remove canner lid. Use canning tongs to transfer hot jars from the canner onto a dish towel to cool. TIP: Do NOT put hot jars directly on the counter, because temperature variances could cause jars to crack or break.

        6. Let jars completely cool to room temperature without disturbing them. You should hear lids "pop or ping" as they seal/become airtight. Once completely cooled, check to ensure each jar is sealed. The lid should have no flexibility on top when you gently press down on it with a finger. Carefully remove screwband (don't store jars with screwband on). Wipe down jars; label them, if desired.

        7. Store sealed jars in dark place or pantry for 4-6 weeks. Once a week, carefully flip each jar upside down and then quickly right side up). This helps infuse extracted red cranberry juice into the liquid. As jars sit, the sugar begins to pull the juice out of the plump cranberries! You will start to notice as time goes on, the color of the liquid will begin to darken to a beautiful red color.

        8. After 4-6 weeks (6 for best flavor), open a jar. Strain juice to separate cranberries from the juice. Serve juice over ice. Cover/refrigerate opened jar of juice.

        Recipe Notes

        The caloric calculation is an estimate, based on the ingredients used for ONE quart-sized jar of juice.

        Nutrition Facts
        Canning Cranberry Juice
        Amount Per Serving (1 quart jar)
        Calories 337 Calories from Fat 4
        % Daily Value*
        Fat 0.4g1%
        Saturated Fat 0.01g0%
        Polyunsaturated Fat 0.1g
        Monounsaturated Fat 0.03g
        Sodium 4mg0%
        Potassium 141mg4%
        Carbohydrates 87g29%
        Fiber 6g25%
        Sugar 74g82%
        Protein 1g2%
        Vitamin A 105IU2%
        Vitamin C 25mg30%
        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!Canning Cranberry Juice is simple, using a water bath canner! This recipe will yield 7 quart jars of delicious tasting cranberry juice.