Country Skillet Potatoes

Country Skillet Potatoes are tender potatoes, caramelized with onions, garlic and bell peppers. It’s a great side dish for a breakfast or entree.
Country Skillet Potatoes are tender potatoes, caramelized with onions, garlic and bell peppers. It's a great side dish for a breakfast or entree.

We love potatoes! Do you enjoy them, too? There are so many different ways to use them in recipes, because they are such a versatile vegetable. Today I want to share a recipe for country skillet potatoes that can double as a breakfast side dish or as a tasty veggie that is a delicious side for a variety main dish meats.

When I found the original recipe online they were called potatoes O’Brien, apparently named after a famous restaurant. But growing up, my Dad (who was from Texas) occasionally made cubed potatoes or hash browns using almost identical ingredients, and called them fried potatoes or skillet potatoes. This recipe I found reminded me of my Dad’s recipe (which I never got from him before he passed away). Whatever you want to call them is just fine with me, because they are truly delicious potatoes!

Potato cubes are cooked in butter and olive oil with caramelized onions and red and green bell peppers until tender on the inside and a bit crispy on the outside. The recipe I am sharing today will make about 3-4 small servings of these yummy skillet potatoes! They are really delicious, so let me show you how to make them.

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

Cook The Peppers And Onions

Heat 1 Tablespoon of butter and ¾ Tablespoon of olive oil in a large skillet on Medium-High heat. Once the butter has melted, add chopped onions and chopped red and green bell peppers. Let the veggies cook for 8-10 minutes, stirring occasionally.

As they cook, the peppers and onions will soften and will begin to slightly “char” on the outside. Continue to stir every minute or so while they finish cooking.

Onions with red and green bell peppers cook in butter and oil in skillet.Bell peppers and onion continue to cook in skillet until charred and tender.When done cooking, the onions and bell peppers are charred on the outside and tender.

Add The Potatoes

While the onions and peppers are cooking for 8-10 minutes, peel and cube the potatoes into approximately ½”- ¾” cubes. The reason to wait until this time to peel and cut them is so they don’t turn brown from exposure to the air! When the onions and peppers have finished cooking, add the cubed potatoes to the skillet. Season with salt and pepper.

Turn the stove down to Medium heat, and cover the skillet with a lid. Cook the potatoes and veggies for 10-12 additional minutes, stirring every 1-2 minutes. Steam will condense on the inside of the lid on the skillet and drip back into the skillet to help cook the potatoes. TIP: If it seems the potatoes are sticking to the skillet, add a Tablespoon or so of water to help with the steaming/cooking.

Russet potatoes are peeled, then cut into 1/2" cubes before cooking.Potato cubes are combined with the charred bell peppers and onions in skillet.A lid covers the pan of country skillet potatoes to steam them until tender.

When Are The Potatoes DONE?

The country skillet potatoes are ready for the final step when the potatoes are fork-tender. They may need a bit longer to become tender, depending on the size of the potato cubes. If so, simply keep a lid on the skillet, and let them cook a bit more, until tender.

Once the potatoes are fork-tender, remove the lid from the skillet. Add the remaining ½ Tablespoon of butter and the remaining ¾ Tablespoon olive oil to the skillet, and stir to combine. Turn the heat to HIGH, and let the potatoes cook (uncovered) an additional 2-3 minutes, stirring often, to let them get crispy on the outside. Take a taste, and if desired, season with additional salt and pepper.

Butter and additional olive oil is added to the country skillet potatoes to help them get crispy.Country skillet potatoes cook a few more minutes (uncovered) to crisp up the potatoes.

Serve The Country Skillet Potatoes!

When the country skillet potatoes are hot and crispy on the outside, remove the skillet from the heat. Serve immediately while hot, and enjoy this delicious side dish for breakfast, lunch, OR dinner!

A serving of country skillet potatoes, served with ham slices and green beans.

I hope you enjoy making and eating these country skillet potatoes. Thank you for taking time out of your busy day to visit this blog. I hope you will choose to come back again soon for more family-friendly recipes. Take care, and have a GREAT day!

Looking For More POTATO Recipes?

You can find ALL of my recipes in the Recipe Index, located at the top of the page. I have some wonderful recipes featuring potatoes for you to enjoy, including:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

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Recipe Adapted from Jack and Martha at: https://www.afamilyfeast.com/potatoes-obrien/

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0 from 0 votes
Country Skillet Potatoes
Prep Time
20 mins
Cook Time
25 mins
Total Time
45 mins
 

Country Skillet Potatoes are tender potatoes, caramelized with onions, garlic and bell peppers. It's a great side dish for a breakfast or entree.

Category: Side Dish, Vegetable Dish
Cuisine: American
Keyword: country skillet potatoes, fried potatoes
Servings: 3 (or 4 small portions)
Calories Per Serving: 270 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • Tablespoon butter DIVIDED USE
  • Tablespoon extra virgin olive oil DIVIDED USE
  • 1 cup red bell pepper seeded, finely chopped
  • ¾ cup green bell pepper seeded, finely chopped
  • ¾ cup yellow onion peeled, finely chopped
  • 1 pound Russet potatoes (approx. 2 large or 3 medium)
  • ½ Tablespoon minced garlic
  • ½ teaspoon kosher salt
  • ¼ teaspoon coarse black pepper
Instructions
  1. Heat 1 Tablespoon butter and ¾ Tablespoon olive oil in large skillet on Medium-High heat. Once butter melts,, add onions and red/green peppers. Cook 8-10 minutes, stirring occasionally. Peppers and onions will soften and slightly "char" on the outside. Continue to stir occasionally.

  2. While onions/peppers cook, peel and cube potatoes into ½"- ¾" cubes. When onions and peppers are done,, add potatoes to skillet. Season with salt/pepper.

  3. Turn heat to Medium; put lid on skillet. Cook potatoes 10-12 minutes, stirring every 1-2 minutes. Steam will condense on inside of skillet lid and drip back into skillet to help cook potatoes. TIP: If it seems potatoes are sticking to skillet, add a small amount (1 Tablespoon or so) of water to help them steam/cook.

  4. Potatoes are ready when they become fork-tender. They may need longer to become tender, depending on size of the cubes. If so, simply keep lid on skillet; let them cook a bit more until tender.

  5. Once potatoes are fork-tender, remove skillet lid. Add remaining ½ Tablespoon butter and ¾ Tablespoon olive oil; gently stir to combine. Turn heat to HIGH; let potatoes cook (uncovered) 2-3 minutes, stirring often, to let them get crispy on the outside. Taste; if desired, season with additional salt and pepper. Serve immediately, and enjoy!

Nutrition Facts
Country Skillet Potatoes
Amount Per Serving (1 (1/3 of total))
Calories 270 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 5g31%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 7g
Cholesterol 15mg5%
Sodium 445mg19%
Potassium 868mg25%
Carbohydrates 36g12%
Fiber 4g17%
Sugar 6g7%
Protein 5g10%
Vitamin A 1871IU37%
Vitamin C 106mg128%
Calcium 41mg4%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Country Skillet Potatoes are tender potatoes, caramelized with onions, garlic and bell peppers. It's a great side dish for a breakfast or entree.

Sour Cream Lemon Meringue Pie

Sour Cream Lemon Meringue Pie, filled with creamy sweet/tart lemon filling and topped with puffy meringue, is a fabulous dessert you’ll love!
Sour Cream Lemon Meringue Pie, filled with creamy sweet/tart lemon filling and topped with puffy meringue, is a fabulous dessert you'll love!

Today I want to share a delicious recipe for Sour Cream Lemon Meringue Pie with you. This recipe is very special to me, because my Dad typed it up and e-mailed it to me almost 19 years ago before he passed away. My father loved to cook, and enjoyed listening to a cooking show on the radio on his daily commute to work. He said he thought that’s how he originally got this recipe.

About 20 years ago, both my Mom AND Dad were confined to bed due to different circumstances. My Mom had severely hurt her back, and my Dad had become paralyzed from the chest down due to complications from bone cancer. Since my Mom was my Dad’s full-time caregiver, they needed some extra help!  I flew home from our home in Oregon to their home in Southern California to take care of them while they both were bedridden. While there, I cooked all the meals for the 3 of us, and enjoyed sharing each one with them.

One day while there, I found this recipe written down in my Mom’s recipe box and made it as a surprise for them, using lemons from a tree in their backyard. They were so surprised when I brought them slices of fresh sour cream lemon meringue pie upstairs! Of course I “sacrificed for the team” (wink, wink) and ate pie too, and we were thrilled with this dessert. My Dad later sent me the recipe via e-mail so I would always have it. I have treasured this recipe ever since, because I got it from my DAD, who I dearly loved. Here’s how to make this decadent pie:

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

Use A Pre-Baked Pie Shell

You can use a purchased pie crust or a homemade one for the pie. Prick the pie crust on the bottom and sides with the tines of a fork, so it won’t “bubble up” too much when pre-baked. You can also put parchment paper on the bottom and fill the crust with pie weights or dried beans to weigh the pastry down.

Bake the crust at 350°F. until golden brown around the edges (approx. 8-10 minutes). Set the baked pie crust aside to let it cool.

Pie shell is baked before making pie filling, and is allowed to cool before filling.

Make The Lemon Pie Filling

Now it’s time to make the pie filling. Combine granulated sugar, salt and cornstarch in a medium saucepan. Add milk, and stir to combine. Cook on medium heat, stirring constantly, until thickened and bubbly. Remove the pan from the heat, and set it aside.

In a small bowl, slightly beat egg yolks. Slowly drizzle in a small amount of the hot milk mixture, a Tablespoon at a time, stirring constantly (total of about 1/3 cup). Keep stirring while adding, because you do NOT want the hot liquid to scramble the egg yolks! This is called “tempering” the eggs, because you “warm them up” so they won’t cook when the cold eggs hit the hot liquid.

Sugar, cornstarch, salt and milk cook in a saucepan until thickened and bubbly.A small amount of milk mixture is used to temper egg yolks so they don't get scrambled.

Slowly add the warmed egg yolks back into the milk in the saucepan, stirring constantly as they’re added. Cook on medium heat for 2 minutes, stirring constantly, then remove the pan from the heat. Immediately stir in the butter, lemon juice, and all but ½ teaspoon of the lemon zest. Cover the pan, and let the pie filling cool to room temperature before completing the final step.

Once tempered, egg mixture is added into the pan with the thickened milk mixture.Milk and egg thickener is heated in saucepan for two minutes to cook.Butter, lemon zest, and lemon juice are added to the saucepan to make the pie filling.

Final Step To Make The Filling

When the pie filling is at room temperature, fold in the sour cream. Once combined, pour the pie filling into the cooled, pre-baked pie crust. Set the pie aside while you make the meringue topping.

Sour cream is folded into the cooled lemon filling.

Pre-baked pie crust is filled with the creamy lemon filling.

Prepare Meringue And Cover the Pie Filling

Use an electric mixer to beat the egg whites, cream of tartar and vanilla until soft peaks form. Add 6 Tablespoons granulated sugar (a little at a time while beating), and continue beating until stiff peaks form.

Spread the meringue carefully over the pie filling, sealing the meringue to the crust. I use the back of a large spoon to drag it all the way to the edges. The filling should be completely sealed in. This way it won’t produce moisture on top of the meringue, due to gaps between the filling and the meringue.

Take the back of the spoon and “decorate” the meringue topping by pulling up small dollops of meringue to form peaks on the pie.

Meringue is carefully spread over the surface of warm pie filling, all the way to seal the edges.Decorative dollops of meringue are formed with a spoon on top of pie.

Bake The Sour Cream Lemon Meringue Pie

Bake the sour cream lemon meringue pie in a preheated 350°F. oven for 13-15 minutes. When done, the meringue should be golden brown on top. The pie filling should only BARELY jiggle in the middle.

Remove the sour cream lemon meringue pie from the oven, and transfer to a wire rack. Sprinkle with the reserved lemon zest. Let the pie cool completely, and then slice and serve! 

Lemon zest is added to top of the sour cream lemon meringue pie after baking.

Time To EAT!

Slice the pie into 8 wedges, and transfer onto serving plates. It’s SO DELICIOUS, and I think you’ll enjoy this sour cream lemon meringue pie as much as we do! Remember to store any leftover pie in the refrigerator (covered) for up to 3 days. Meringue tends to “break down” a bit when stored, so this pie is at its best served the day it’s made (or within 24 hours).

A slice of the sour cream lemon meringue pie on a plate with a lemon slice garnish.

The pie is a perfect combo of sweet and tart, and the fluffy meringue puts it right over the edge! YUMMY! I hope you can make this pie for those you love, and trust they will enjoy it, too. Thanks for stopping by, and I hope you’ll come back for more family friendly recipes. Take care, may God bless you, and have a GREAT day!.

Looking For More PIE Recipes?

You can find ALL of my recipes in the Recipe Index, located at the top of the page. I have quite a few delicious pie recipes you might enjoy, including:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

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↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes
Sour Cream Lemon Meringue Pie
Prep Time
30 mins
Cook Time
15 mins
Inactive "Cooling" Time
30 mins
Total Time
1 hr 15 mins
 

Sour Cream Lemon Meringue Pie, filled with creamy sweet/tart lemon filling and topped with puffy meringue, is a fabulous dessert you'll love!

Category: Dessert
Cuisine: American
Keyword: sour cream lemon meringue pie
Servings: 8 slices
Calories Per Serving: 269 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 1 9" baked pie pastry shell
  • 1 cup granulated sugar
  • 1 Tablespoon cornstarch
  • 1 pinch salt
  • 1 cup milk
  • 3 large eggs **separated
  • 4 Tablespoons butter
  • ¼ cup lemon juice (fresh)
  • 2 Tablespoons grated lemon zest **divided use
  • 1 cup sour cream
  • ½ teaspoon vanilla extract
  • ¼ teaspoon cream of tartar
  • 6 Tablespoons granulated sugar
Instructions
  1. Preheat oven to 350°F. To pre-bake crust, prick pie crust on bottom and sides with tines of a fork. Bake crust at 350°F. until light brown around edges (approx. 8-10 minutes). Set aside to cool.

Make Pie Filling
  1. Combine 1 C. sugar, salt, cornstarch in medium saucepan. Add milk; stir to combine. Cook on medium, stirring constantly, until thick/bubbly. Remove from heat; set pan aside.

  2. In small bowl, slightly beat egg yolks. Slowly drizzle in a small amount of the hot milk mixture, a Tablespoon at a time (total approx. 1/3 cup), stirring or whisking constantly. Keep stirring while adding, because you don't want hot liquid to scramble egg yolks! Slowly add warmed egg yolks back into milk in saucepan, stirring constantly as they're added. Cook on medium heat for 2 minutes, stirring constantly. Remove pan from heat. Immediately stir in butter, lemon juice, and all but ½ teaspoon of lemon zest. Cover pan; let pie filling cool to room temperature.

  3. Once at room temp., fold in sour cream. When combined, pour pie filling into room temp. baked pie crust. Set pie aside.

Make Meringue
  1. Use electric mixer to beat egg whites, cream of tartar, vanilla until soft peaks form. Add 6 Tablespoons granulated sugar (little at a time while beating), and continue beating until stiff peaks form. Spread meringue over pie filling, sealing meringue to the crust. Use back of large spoon to drag it all the way to the edges. Filling should be completely sealed in. Take the back of the spoon and "decorate" meringue by pulling up small dollops of meringue to form peaks on pie.

Bake
  1. Bake at 350°F. for 13-15 minutes. When done, meringue should be golden brown. Pie filling should only BARELY jiggle in the middle. Transfer pie from oven to wire rack. Sprinkle with reserved lemon zest. Let pie cool completely, then slice and serve! Refrigerate leftovers.

Recipe Notes

**IMPORTANT NOTE: Caloric calculation was made WITHOUT the pie crust included. There are so many types of pie crusts (frozen, refrigerated, handmade with butter or shortening, etc.) all with varying ingredients that you might use. On average, pie crust has between 110-175 calories per slice, so please take this into account.

Nutrition Facts
Sour Cream Lemon Meringue Pie
Amount Per Serving (1 slice (1/8 of total))
Calories 269 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 6g38%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 97mg32%
Sodium 115mg5%
Potassium 157mg4%
Carbohydrates 39g13%
Fiber 1g4%
Sugar 36g40%
Protein 4g8%
Vitamin A 402IU8%
Vitamin C 5mg6%
Calcium 91mg9%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Sour Cream Lemon Meringue Pie, filled with creamy sweet/tart lemon filling and topped with puffy meringue, is a fabulous dessert you'll love!

Penne, Sausage and Peppers

Penne, Sausage and Peppers is an easy, yummy meal! Italian sausage, onions, spices and red/green bell peppers in pasta, topped with Parmesan!
Penne, Sausage and Peppers is an easy, yummy meal! Italian sausage, onions, spices and red/green bell peppers in pasta, topped with Parmesan!

Simple and delicious is how I would describe this recipe for penne, sausage and peppers I’m sharing here today. I found this recipe almost 7 years ago in a magazine I subscribed to at the time. It’s filling, and my husband and I enjoy it a lot.

Italian sausage is the star of this recipe, and you can use either sweet milk Italian sausage or spicy hot Italian sausage, whichever you prefer. The other ingredients are red and green bell peppers, onion, olive oil and a couple of Italian spices. That’s it! Here’s how to make this easy dish:

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

Cook The Italian Sausage

Heat olive oil in a large skillet on medium heat. Remove the Italian sausage from their casings (if using links), and place the meat into the skillet. Cook the sausage for about 5-6 minutes, stirring to break up the chunks.

Once the sausage is lightly browned and no longer pink, it is done cooking. Use a slotted spoon to transfer the meat to a plate (letting grease drain back into skillet). Leave 1 Tablespoon of the grease remaining in the skillet, and discard the rest.

Italian sausage is crumbled and cooked in skillet.Once the Italian sausage is cooked and no longer pink, it is removed from the skillet.

Cook The Onions And Bell Peppers

On Medium heat, cook the onions, peppers and spices in reserved Tablespoon of oil/grease left in the skillet. Continue to cook, (stirring occasionally) for 10-12 minutes, or until the veggies are tender.

Red and green bell peppers, onions and spices are cooked in the skillet.

Add the cooked Italian sausage back into the skillet, and toss to combine all ingredients. Take a little bite, and season with salt and pepper, if desired.

Cooked Italian sausage is added back into skillet with cooked peppers and onions.

Prepare The Pasta And Finish The Dish

Prepare the penne pasta according to the package directions (usually around 10-11 minutes). Once done, reserve and set aside 1/2 cup of the starchy pasta water, and drain off the rest. Place the drained pasta back into the pan, and add the sausage and peppers mixture.

Pour in the reserved 1/2 cup of hot starchy pasta water, and toss, to combine all the ingredients. The water will help to moisten the pasta, because there is no sauce. Don’t worry… it won’t be “soupy”. That hot pasta will quickly absorb almost all the hot water as you toss the ingredients together. Cook, stirring often until heated through (about a minute).

Penne pasta is cooked in large pan, according to package instructions, then drained.After draining pasta, the peppers, onions and sausage are added to the pasta in pan.

Serving The Penne, Sausage and Peppers

Once heated through, place portions onto serving plates or into bowls. Top each portion of the penne, sausage and peppers with grated Parmesan cheese, and serve immediately while hot. 

The onions, peppers and sausage provide great flavor to this simple dish, and I’m sure you will enjoy it. TIP: Leftovers can be easily microwaved, but you may need to add a tiny bit of olive oil or hot water to re-hydrate the pasta before re-heating.

A portion of penne, sausage and peppers is topped with Parmesan cheese and served.

I hope you have the opportunity to try this recipe for penne, sausage and peppers. It really is easy to make, and really does tastes wonderful. Thanks for stopping by, and I invite you to come back again soon for more recipes. Take care, and have a GREAT day!

Looking For More PASTA Recipes?

You can find ALL of my recipes in the Recipe Index, located at the top of the page. I have lots of yummy pasta dishes for you to enjoy, including:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

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Author's signature

Recipe adapted from: Jodi Braun, via “All You” magazine, November 2015 edition, page 64.

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0 from 0 votes
Penne, Sausage and Peppers
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
 

Penne, Sausage and Peppers is an easy, yummy meal! Italian sausage, onions, spices and red/green bell peppers in pasta, topped with Parmesan!

Category: Dinner, Pasta
Cuisine: Italian
Keyword: pasta, penne, sausage and peppers
Servings: 4
Calories Per Serving: 442 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 8 ounces penne pasta
  • 2 teaspoons olive oil
  • ½ pound Italian sausage (sweet or hot) removed from casings (approx. 3 links)
  • ½ large green bell pepper seeded, thinly sliced
  • ½ large red bell pepper seeded, thinly sliced
  • ½ medium yellow onion thinly sliced (top to bottom)
  • 1 teaspoon garlic powder
  • ½ teaspoon Italian seasoning
  • salt and pepper, to taste
  • Grated Parmesan for serving (optional)
Instructions
  1. Heat oil in large skillet on medium heat. Remove sausage from casings (if using links); place meat in skillet. Cook 5-6 minutes, stirring to break up chunks, cooking until meat is no longer pink. Use slotted spoon to transfer sausage to a plate (let grease drain into skillet). Leave 1 Tablespoon of the grease in skillet; discard the rest.

  2. On Medium heat, cook onions, peppers and spices in reserved oil/grease in skillet. Cook, stirring occasionally for 10-12 minutes, until veggies are tender.

  3. Add cooked sausage to veggies; toss to combine. Take a taste; season with salt and pepper, if desired.

  4. Prepare pasta according to pkg. directions (usually 10-11 minutes). Once done, reserve/set aside 1/2 cup of starchy pasta water; drain off the rest. Place drained pasta back into pan; add sausage/peppers. Pour in reserved 1/2 cup of hot starchy pasta water. Toss to combine. Cook, stirring often until heated through (about a minute).

  5. Transfer to serving plates; garnish portions with grated Parmesan cheese, and serve hot. Enjoy!

Recipe Notes

Can substitute rotini, farfalle or bow-tie pasta for the penne, if desired.

Nutrition Facts
Penne, Sausage and Peppers
Amount Per Serving (1 (1/4 of total))
Calories 442 Calories from Fat 189
% Daily Value*
Fat 21g32%
Saturated Fat 7g44%
Polyunsaturated Fat 3g
Monounsaturated Fat 10g
Cholesterol 43mg14%
Sodium 420mg18%
Potassium 381mg11%
Carbohydrates 47g16%
Fiber 3g13%
Sugar 3g3%
Protein 16g32%
Vitamin A 722IU14%
Vitamin C 45mg55%
Calcium 33mg3%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Penne, Sausage and Peppers is an easy, yummy meal! Italian sausage, onions, spices and red/green bell peppers in pasta, topped with Parmesan!

Pecan Pie Baked Oatmeal

Pecan Pie Baked Oatmeal is a delicious breakfast, simply made by mixing ingredients then baking! This EASY recipe yields 6 yummy servings!
Pecan Pie Baked Oatmeal is a delicious breakfast, simply made by mixing ingredients then baking! This EASY recipe yields 6 yummy servings!

Do you enjoy oatmeal? Have you ever tried BAKED oatmeal? I definitely answer YES to both questions, and want to share an easy, tasty recipe for baked oatmeal with you today. This recipe only takes a couple of minutes to prep before baking, and the results are outstanding! I found the original recipe online several years ago, and we really like it.

Brown sugar, pecans, butter and vanilla bring great flavor to this simple dish, and it tastes a bit like eating pecan pie! Old fashioned oats help make this dish filling, too! It really could not be more simple to prepare, and I’m happy to share this recipe with you, so you can enjoy it, too. Here’s how to make pecan pie baked oatmeal.

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

Make The Batter For Pecan Pie Baked Oatmeal

The first thing you need to do is preheat your oven to 350°F. and grease the bottom and sides of an 8″ x 8″ baking dish. This recipe comes together quickly, so you want your oven hot when the oatmeal batter is ready to bake. While the oven preheats, you can mix together a few simple ingredients!

Whisk eggs together in a large bowl. Add melted and cooled butter, brown sugar, vanilla extract, milk and salt, then stir to combine these ingredients. Now stir in old fashioned oats and chopped pecans until they are fully incorporated into the batter.

Eggs are whisked in a medium bowl before adding other ingredients.Butter, brown sugar, milk, pecans and old fashioned oats are added to egg mixture.

Pour the batter for the pecan pie baked oatmeal into the prepared (greased) baking dish, spreading it evenly in the pan.

The batter for the pecan pie baked oatmeal is combined and ready to put into pan.The batter for the baked oatmeal is poured into an 8x8 baking pan.

Time To BAKE!

Place the baking dish on the middle rack of a preheated 350°F. oven. Bake the oatmeal for 40-45 minutes. When done, the top will be golden brown and the center of the baked oatmeal should not jiggle, but should be set.

Pecan Pie Baked Oatmeal cools after being baked and removed from oven.

Transfer the baking dish to a wire rack, and allow the pecan pie baked oatmeal to cool for 10-15 minutes before serving. We think this baked oatmeal tastes best served slightly warm, or at room temperature, so that’s how we usually eat it.

Once it has cooled enough to suit your taste, you can easily slice pecan pie baked oatmeal into six portions, or scoop it out of the dish. Place portions onto individual serving plates, serve and enjoy this delicious breakfast!

Slices have been removed for serving from the baked oatmeal.A portion of the pecan pie baked oatmeal, served on a white plate.

I truly hope you  (and those you love) enjoy this recipe for pecan pie baked oatmeal. It will last for several days (covered), and you can keep it on the counter, as it doesn’t require refrigeration. I’m confident you’ll enjoy it as much as we do! Take care and have a great day.

Looking For More OATMEAL Recipes?

Yu can find ALL of my recipes in the Recipe Index, located at the top of the page. I have some great breakfast recipes, as well as quite a few oatmeal recipes, including:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:

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

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Original recipe source: https://frugalfarmwife.com/article/pecan-pie-baked-oatmeal-recipe/

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0 from 0 votes
Pecan Pie Baked Oatmeal
Prep Time
5 mins
Cook Time
40 mins
Total Time
45 mins
 

Pecan Pie Baked Oatmeal is a delicious breakfast, simply made by mixing ingredients then baking! This EASY recipe yields 6 yummy servings!

Category: Breakfast
Cuisine: American
Keyword: pecan pie baked oatmeal
Servings: 6
Calories Per Serving: 409 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 4 large eggs can substitute 4 medium
  • 1 cup brown sugar
  • ¼ cup butter (½ stick) melted, cooled to room temp.
  • cup milk
  • 1 teaspoon vanilla extract
  • ¼ taspoon salt
  • 1 cup old fashioned oats
  • ¾ cup chopped pecans
Instructions
  1. Preheat oven to 350°F. Grease bottom/sides of 8" x 8" baking dish.

  2. Whisk eggs in large bowl. Add melted (cooled) butter, brown sugar, vanilla, milk and salt; stir to combine. Stir in oats and pecans until incorporated into batter. Pour batter evenly into greased baking dish.

  3. Place dish on middle rack in oven. Bake for 40-45 minutes. When done, top should be golden brown and center of oatmeal should be "set" and not jiggle.

  4. Transfer dish to a wire rack; let oatmeal cool 10-15 minutes before serving. Slice into six portions, or scoop it out of the dish. Enjoy!

Nutrition Facts
Pecan Pie Baked Oatmeal
Amount Per Serving (1 (1/6 of total))
Calories 409 Calories from Fat 198
% Daily Value*
Fat 22g34%
Saturated Fat 7g44%
Trans Fat 1g
Polyunsaturated Fat 4g
Monounsaturated Fat 9g
Cholesterol 145mg48%
Sodium 142mg6%
Potassium 221mg6%
Carbohydrates 48g16%
Fiber 3g13%
Sugar 37g41%
Protein 8g16%
Vitamin A 437IU9%
Vitamin C 1mg1%
Calcium 84mg8%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Pecan Pie Baked Oatmeal is a delicious breakfast, simply made by mixing ingredients then baking! This EASY recipe yields 6 yummy servings!

Peanut Butter Crunch Cookies

Yummy Peanut Butter Crunch Cookies are easy to make. Recipe makes 4 dozen cookies filled with peanuts and puffed rice for a crispy texture!
Yummy Peanut Butter Crunch Cookies are easy to make. Recipe makes 4 dozen cookies filled with peanuts and puffed rice for a crispy texture!

“Who wants a cookie? I do… I do!”. If I had a dollar for every time I’ve asked my family that question I’d be a wealthy woman-ha ha! Today I want to share with you a recipe for delicious peanut butter crunch cookies.

I found the recipe many years ago in a magazine I subscribed to called “Real Simple”. These cookies are not overly sweet, but have lots of CRUNCH to them, thanks in part to crispy rice cereal and chopped peanuts in the batter. Did I forget to mention they are also quite YUMMY and can be made in a flash? That’s right!

The recipe will yield about 4 dozen delicious cookies that you, your family and friends will enjoy. They also freeze well, if wrapped in an airtight container, so you can put some in the freezer for another day! Here’s how to make these treats.

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

Make The Cookie Batter

Before mixing the batter, preheat your oven to 375°F. Using an electric mixer (on HIGH speed), cream butter, brown sugar and granulated sugar together in a large mixing bowl. Beat until they are well combined. Turn the speed down to MEDIUM, then add a large egg, creamy peanut butter and vanilla extract. Beat until light and fluffy (about a minute).

In a bowl, sift together flour, baking soda, and salt. Turn the electric mixer to LOW speed, then add the flour mixture, a little at a time, to the cookie dough batter. Continue to add in the flour and keep mixing until all the flour mixture has been incorporated. Remove mixer, then FOLD in the chopped peanuts and the crispy rice cereal until well combined.

Flour, baking powder and salt are sifted then added to the cookie batter in mixing bowl.Puffed rice cereal and chopped peanuts are added to the cookie dough.After combining ingredients, the cookie dough is ready to shape into balls and bake.

Bake The Cookies

Shape the cookie dough into 1½” balls by using your hands (it will be sticky). Place the dough balls about 2″ apart on parchment paper-lined or foil-lined baking sheets (or silpat sheets if you have them). Lightly press down the dough with your hands to slightly flatten.

Bake the peanut butter crunch cookies at 375°F. for 10-12 minutes, or until golden brown and set on top. Remove the cookies from the oven, and let them rest about 5 minutes before transferring them to wire racks to finish cooling.

Cookie dough is shaped into balls 2" apart, then flattened and baked.Peanut Butter Crunch Cookies rest on baking sheet after removing them from oven.

Let the peanut butter crunch cookies cool completely before serving. They will “crisp up” a bit as they cool. NOTE: If you will be freezing part of the batch, wait until they have completely cooled before wrapping them for the freezer.

The peanut butter crunch cookies finish cooling on a wire rack.

Who Wants Some Peanut Butter Crunch Cookies?

Once the cookies have cooled to room temperature, they are ready to enjoy. They have a traditional peanut butter cookie flavor, but with extra crispiness thanks to the rice cereal and chopped nuts! They’re really quite good, and I am confident you will enjoy them, too!

A white plate, full of peanut butter crunch cookies, ready to eat.Crispy Peanut Butter Crunch Cookies on a plate, ready to be enjoyed.

I really hope you like making and eating these peanut butter crunch cookies… we sure do! Thanks for visiting here today, and I invite you to come back soon for more family-friendly recipes. Take care, and have a GREAT day!

Looking For More COOKIE Recipes?

You can find ALL of my recipes in the Recipe Index, located at the top of the page. I have lots of yummy recipes for cookies you’ll enjoy, including:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:

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

Author's signature

Original recipe source: “Real Simple” Magazine, May 2005 issue, page 247

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0 from 0 votes
Peanut Butter Crunch Cookies
Prep Time
20 mins
Cook Time
12 mins
Total Time
32 mins
 

Yummy Peanut Butter Crunch Cookies are easy to make. Recipe makes 4 dozen cookies filled with peanuts and puffed rice for a crispy texture!

Category: Desserts, Snack
Cuisine: American
Keyword: peanut butter crunch cookies
Servings: 48 (approx. 4 dzn.)
Calories Per Serving: 74 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • ½ cup butter at room temperature
  • ½ cup packed brown sugar
  • ¼ cup granulated sugar
  • 1 large egg
  • ¾ cup smooth peanut butter
  • 1 teaspoon vanilla extract
  • 1 cup all purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 cups crispy rice cereal (like Rice Krispies)
  • ½ cup chopped peanuts
Instructions
  1. Preheat oven to 375°F. Line baking sheets with parchment paper, aluminum foil or silpat sheets.

  2. Using an electric mixer (on HIGH speed), cream butter, brown sugar and granulated sugar together in large mixing bowl. Beat until well combined. Turn speed to MEDIUM, then add egg, peanut butter and vanilla. Beat until light and fluffy (about a minute).

  3. Sift flour, baking soda, and salt together into a separate bowl. Turn mixer to LOW speed, then add flour mixture (a little at a time) to batter until all flour has been incorporated. FOLD peanuts and crispy rice cereal into dough until incorporated.

  4. Shape dough into 1½" balls, rolling dough between using hands (it will be sticky). Place dough balls 2" apart on prepared baking sheets. Lightly press down dough with your hands, to flatten slightly.

  5. Bake cookies at 375°F. for 10-12 minutes, or until golden brown and set. Remove from oven; let cookies rest 5 minutes before transferring to wire racks to cool.

  6. Cool cookies completely before serving. They will "crisp up" as they cool. NOTE: If you are freezing any cookies, wait until completely cooled before freezing. Enjoy!

Nutrition Facts
Peanut Butter Crunch Cookies
Amount Per Serving (1 cookie)
Calories 74 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 2g13%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 9mg3%
Sodium 81mg4%
Potassium 46mg1%
Carbohydrates 8g3%
Fiber 1g4%
Sugar 4g4%
Protein 2g4%
Vitamin A 65IU1%
Calcium 6mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Yummy Peanut Butter Crunch Cookies are easy to make. Recipe makes 4 dozen cookies filled with peanuts and puffed rice for a crispy texture!

Pistachio Asparagus In Orange Sauce

Pistachio Asparagus In Orange Sauce is a delicious, simple side dish! Steamed asparagus is topped with browned butter orange/pistachio sauce.
Pistachio Asparagus In Orange Sauce is a delicious, simple side dish! Steamed asparagus is topped with browned butter orange/pistachio sauce.

My husband and I love fresh asparagus, especially when it comes into season here locally. Many years ago I came across a unique sounding recipe while browsing through a food magazine I subscribed to. The idea of adding crunchy pistachios, orange juice and zest in a browned butter sauce to steamed asparagus made me want to try that recipe. Let me tell you… this veggie dish does not disappoint!

Overall the recipe is quite simple. Trimmed asparagus are steamed for just a few minutes, and while it’s steaming, you make a simple butter/orange/pistachio sauce. Serve the asparagus drizzled with the pistachio and orange sauce, and enjoy! All in all, it only takes about 20 minutes from start to finish, and the recipe makes 4 servings. It’s delicious! Here’s how to make this dish:

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

Prepare The Asparagus

Cut or snap off the “woody” ends of the asparagus stalks. Place 1″ of water into a large skillet (you need a skillet with a cover). Put the asparagus into a steamer basket, and place the basket in the skillet, over the water.

Bring the water to a boil on medium-high heat, then place a lid on the skillet and steam the asparagus for 4-5 minutes. Remove the skillet from the heat once the asparagus is crisp-tender, and keep the asparagus warm.

The woody ends of fresh asparagus are cut or snapped off.Asparagus stalks are steamed in basket over water in skillet until crisp tender.

Make The Pistachio And Orange Butter Sauce

While the asparagus is cooking, make the orange pistachio butter sauce. Melt butter in a separate large skillet on medium heat. Add chopped pistachios, and cook them for 3-4 minutes, until the nuts are lightly browned. Add orange juice and orange zest to the skillet, and stir to combine with the other ingredients.

The liquid will become foamy as it cooks, and the butter will begin to brown as the butterfat solids separate. Stir the sauce often as it cooks.

Chopped pistachios are cooked in butter until browned.Orange juice and orange zest are added to butter and pecans in skillet, creating a foamy liquid.

You can see (below) the butter has begun to brown, resulting in a slightly nutty flavor. Once the butter has browned, turn off the heat, and the foaminess will dissipate, leaving a richly colored brown butter, pistachio and orange sauce.

As butter begins to brown, the orange pistachio sauce comes together.The browned butter orange pistachio sauce is ready to drizzle on asparagus.

Time To Serve The Pistachio Asparagus In Orange Sauce

Place the asparagus stalks on a serving platter, then drizzle the orange sauce and pistachios evenly over the top of the asparagus. Season with a dash of black pepper, and serve immediately, while hot.

Pistachio Asparagus in Orange Sauce is served hot, on a white platter.A close up photo of the Pistachio Asparagus In Orange Sauce.

I hope you have the chance to make this simple, yet delicious veggie side dish for yourself or those you love. Thanks for stopping by today, and I hope you’ll come back soon for more recipes. Take care, and have a GREAT day.

Looking For More ASPARAGUS Recipes?

You can find ALL of my recipes in the Recipe Index, located at the top of the page. I have some delicious recipes with asparagus (and other veggies) you might enjoy, including:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:

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

Author's signature

Original recipe source: “Taste of Home” magazine, April/May 2001 edition, pages 33-34, Reiman Publications

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes
Pistachio Asparagus In Orange Sauce
Prep Time
15 mins
Cook Time
5 mins
Total Time
20 mins
 

Pistachio Asparagus In Orange Sauce is a delicious, simple side dish! Steamed asparagus is topped with browned butter orange/pistachio sauce.

Category: Side Dish, Vegetable Dish
Cuisine: American
Keyword: pistachio asparagus in orange sauce
Servings: 4
Calories Per Serving: 186 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 1 pound fresh asparagus ends trimmed
  • 3 Tablespoons chopped pistachio nuts
  • 5 Tablespoons butter
  • 3 Tablespoons fresh orange juice
  • teaspoons orange zest (finely grated peel)
  • 1 pinch black pepper
Instructions
  1. Cut or snap off "woody" ends of asparagus. Pour water in a large skillet to a depth of 1". Lay asparagus on a steamer basket; place basket over water in skillet, Bring water to a boil on medium-high heat. Put lid on skillet; steam asparagus for 4-5 minutes. Remove skillet from heat when asparagus is crisp-tender; keep asparagus warm.

  2. While asparagus cooks, make the sauce. Melt butter in a separate large skillet on medium heat. Add chopped pistachios; cook for 3-4 minutes, until lightly browned. Add orange juice and zest to skillet; stir to combine. Liquid will become foamy as it cooks; butter will turn brown as butterfat solids separate. Stir sauce often until sauce is heated through and nicely browned.

  3. To serve, place asparagus on serving platter. Drizzle sauce and pistachios evenly over asparagus. Season with a dash of pepper. Serve immediately while hot.

Nutrition Facts
Pistachio Asparagus In Orange Sauce
Amount Per Serving (1 (1/4 of total))
Calories 186 Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 9g56%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 38mg13%
Sodium 115mg5%
Potassium 318mg9%
Carbohydrates 7g2%
Fiber 3g13%
Sugar 4g4%
Protein 4g8%
Vitamin A 1347IU27%
Vitamin C 14mg17%
Calcium 40mg4%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Pistachio Asparagus In Orange Sauce is a delicious, simple side dish! Steamed asparagus is topped with browned butter orange/pistachio sauce.

Southwestern Fried Rockfish

Southwestern Fried Rockfish is an easy, delicious seafood dish! Taco mix seasoned fillets, coated in cornmeal and flour are fried until crunchy.
Southwestern Fried Rockfish is an easy, delicious seafood dish! Taco mix seasoned fillets, coated in cornmeal/flour are fried until crunchy.

Today I want to share a recipe for a simple, but tasty way to cook rockfish fillets. Since I began cooking rockfish several years ago, I have enjoyed trying various recipes for this type of fish, which is fairly common on the west coast. This recipe comes from a cooking magazine I have subscribed to for years, and I discovered it many years ago (yes, I keep my old cooking magazines!).

Rockfish is also called Pacific Red Snapper, Striped Bass or Rock Cod in North America (there are a LOT of varieties). Most types of this mild-flavored fish are typically found in the northern Pacific ocean. A simple 5 ounce serving provides nearly 2/3 of a typical adult’s daily protein requirements, and is very low in calories!

This recipe for Southwestern fried rockfish is simple to prepare, and has good flavor, too. Fish fillets are coated with Taco seasoning mix, dipped in egg and then covered with a cornmeal and flour mixture before cooking. From start to finish it takes about 30 minutes to make this dish, and that INCLUDES 15 minutes of “chillin’ time” in the refrigerator. Here’s how to make this easy recipe: 

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

Prepare The Rockfish

Pat the rockfish fillets dry on layers of paper towels. Place one envelope of taco seasoning mix into a large re-sealable plastic bag, and add the fish, one at a time, until coated with the spices. Shake off any excess spices back into the bag.

NOTE: In the printable recipe card at the bottom of the page, I have included a “make it yourself” taco seasoning mix to use if you don’t have taco seasoning mix at home. It will coat the pound of rockfish used for this recipe.

Rockfish fillets are patted dry with paper towels before seasoning.Each fish fillet is covered with taco mix seasoning in a large plastic bag.

Dip the seasoned fish fillets in a lightly beaten egg in a shallow bowl until covered on all sides, then let the excess egg drip back into the bowl. Place the egg-covered fillet into a separate bowl filled with a cornmeal/flour mixture, turning to fully coat the surface of the fish with the dry mixture on all sides. Place fish on platter or baking sheet, and repeat process with remaining fillets.

Refrigerate the coated rockfish in the refrigerator for 15 minutes before frying. The slight moisture from the fish will help the seasoning adhere and the seasoning will have time to bring flavor to the fish.

Seasoned rockfish fillets are dipped in beaten egg until covered on all sides.Cornmeal and flour is combined to coat the outside of fish fillets.

Time To Cook The Rockfish

Remove the rockfish from the refrigerator. Heat oil on Medium-High heat in a large skillet until it is really hot, but not smoking. If you have a large cast iron skillet, I recommend that for extra crispiness, but if not, use a large, non-stick skillet. Add the seasoned fish to the hot oil, and fry them for 3-4 minutes, without moving them in the pan.

Carefully turn the rockfish over and continue to cook the second side an additional 3-4 minutes or until the fish flakes easily with a fork. The coating should be wonderfully golden brown and crispy on the fish.

Seasoned rockfish fillets are fried in a large skillet in very hot oil.Southwestern fried rockfish is browned and crispy after frying in hot oil.

Serve The Southwestern Fried Rockfish

Once the fish is cooked through and crisp on the outside, carefully remove the fish from the skillet. Put the fish on layers of paper towels to absorb any excess oil. Place the Southwestern Fried Rockfish on dinner plates, and serve with your favorite sides.

This time the rockfish was served with fresh pineapple slices and Thai coleslaw in Peanut Sauce on the side. It was kind of our own “fusion-type meal” – Southwestern seasoned rockfish and Thai-Inspired coleslaw. Sounds odd, but it worked!
The Southwestern fried rockfish is drained on paper towels to absorb oil after frying.A white plate with coleslaw, pineapple, and a piece of Southwestern fried rockfish.

I hope you have the chance to make this rockfish recipe, and trust you will enjoy it, as well. Thanks for stopping by, and please come back again soon for more family-friendly recipes. Take care, and have a wonderful day.

Looking For More ROCKFISH Recipes?

You can find ALL of my recipes in the Recipe Index, located at the top of the page. I have lots of delicious seafood recipes for you to choose from, including these (and more) featuring rockfish:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:

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

Author's signature

Original recipe source: “Taste of Home” magazine, June/July 2006 edition, page 60, published by Reiman Publications.

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes
Southwestern Fried Rockfish
Prep Time
7 mins
Cook Time
8 mins
Inactive refrigeration time
15 mins
Total Time
30 mins
 

Southwestern Fried Rockfish is an easy, delicious seafood dish! Taco mix seasoned fillets, coated in cornmeal/flour are fried until crunchy.

Category: Main Dish
Cuisine: Southwestern
Keyword: Southwestern fried rockfish
Servings: 4
Calories Per Serving: 283 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 1 pound rockfish fillets (4) 4 fillets total (approx. 4 oz. each)
  • 1 ounce taco seasoning mix (1 envelope) *see NOTE below for making homemade
  • 1 large egg lightly beaten
  • ½ cup yellow cornmeal
  • ¼ cup all purpose flour
  • 3 Tablespoons vegetable oil
Instructions
  1. Pat rockfish dry on layers of paper towels. Put taco seasoning mix into large resealable plastic bag. Add fillets, one at a time, shaking until fish is coated with spices. Shake excess spices back into bag.

  2. Light beat egg in a shallow bowl. In separate bowl, combine cornmeal and flour. Dredge seasoned fillets in egg until covered, letting then let the excess egg drip back into bowl. Next coat fish in cornmeal/flour mixture, covering all sides. Place fish on large platter; repeat process with remaining fillets. Refrigerate rockfish for 15 minutes before frying.

  3. Heat oil on Medium-High heat in a large cast iron skillet (or non-stick) until oil is really hot, but not smoking. Carefully add fillets to hot oil; fry fish for 3-4 minutes, without moving fish in the pan. Carefully turn fish over; cook second side 3-4 minutes or until cooked through and fish flakes easily with a fork. Coating should be browned and crisp when done. Remove fish from skillet; transfer to layers of paper towels to absorb oil. Serve immediately, and enjoy.

Recipe Notes

Taco Seasoning Mix For this Recipe (if you don't have pre-made):Stir to combine.

1 T. Flour// 1 t. chili powder// 1 t. paprika// 3/4 t. salt// 1/2 t. onion powder// 1/2 t. cumin// 1/4 t. cayenne pepper// 1/4 t. garlic powder// 1/8 t. ground oregano//

**Caloric Calculation made using HALF of the oil in recipe because at least half remains in the skillet (used for frying).

Nutrition Facts
Southwestern Fried Rockfish
Amount Per Serving (1 fillet)
Calories 283 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 2g13%
Trans Fat 1g
Polyunsaturated Fat 4g
Monounsaturated Fat 2g
Cholesterol 103mg34%
Sodium 674mg29%
Potassium 527mg15%
Carbohydrates 25g8%
Fiber 3g13%
Sugar 2g2%
Protein 25g50%
Vitamin A 749IU15%
Vitamin C 3mg4%
Calcium 25mg3%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Southwestern Fried Rockfish is an easy, delicious seafood dish! Taco mix seasoned fillets, coated in cornmeal/flour are fried until crunchy.

Thai Coleslaw In Peanut Sauce

Thai Coleslaw In Peanut Sauce is a unique twist on good ol’ coleslaw! This cold, crunchy side salad is easy to make, and it tastes GREAT!
Thai Coleslaw In Peanut Sauce is a unique twist on good ol' coleslaw! This cold, crunchy side salad is easy to make, and it tastes GREAT!

Do you enjoy coleslaw? We do, and love it… especially in the heat of summer! Coleslaw is easy to prepare, and it’s a wonderful side dish to prepare for a variety of meals or gatherings. This recipe is unique in that the coleslaw is covered in a delicious, flavor-packed Thai peanut dressing! The peanut sauce is the star of this salad and it makes the coleslaw taste absolutely delicious!

It’s easy to make because the peanut dressing only takes a couple minutes to mix together, and the remaining prep is simply cutting veggies for the coleslaw. If you REALLY want to make this dish quickly, you can always purchase pre-made coleslaw bags at the grocery store. That way you will only have to do a small amount of chopping! Do whatever works best for you and your schedule.

Once done, this side dish will make approximately six, one cup servings. The peanut sauce is added right before serving, so if you want to save half of the coleslaw for another meal, simply leave half the sauce off half the salad until you’re ready to serve it again. Keep any leftover salad and peanut sauce covered and refrigerated separately.

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

Make The Peanut Sauce

Place all the ingredients for the peanut sauce in a medium bowl. The ingredients are peanut butter, lime juice, rice vinegar, soy sauce, honey, brown sugar, sriracha, sesame oil, ginger and garlic. Whisk or stir these ingredients together until they are fully combined.

Please Note: If you’re using regular creamy peanut butter, the sauce will be just a bit thicker than if you’re using all natural peanut butter. When done, set the peanut sauce aside.

Ingredients for the peanut sauce are measured into a small bowl.Peanut sauce for the coleslaw is mixed together until fully combined.

Prepping The Coleslaw

Remove seeds from, then slice the red bell pepper into very thin matchstick shapes. Slice the carrots in the same way, but then give them a rough chop. You will also need to shred the cabbage, slice the green onions and chop the cilantro for the coleslaw. You can use a combination of green and red cabbage or just green cabbage (that’s how I make it).

If using bagged coleslaw mix, remember to add the bell pepper, cilantro and green onions to the pre-mixed six cups of coleslaw.

Red bell pepper is sliced into thin matchstick shapes for the coleslaw.Carrots are cut into matchsticks, then rough chopped for the coleslaw.

Mix The Coleslaw Salad Together

Place all of the salad ingredients into a medium sized serving bowl, and then toss, to combine all ingredients. This is the coleslaw part of the dish. Cover and refrigerate the coleslaw until you are ready to serve, because you want it to be very cold.

DO NOT add the peanut sauce until just before serving! Thai Coleslaw In Peanut Sauce is best when tossed with the sauce right before serving, because it helps keeps the cabbage crisp!

Shredded cabbage, sliced carrots, green onions, red pepper, and cilantro in salad bowl.The Thai coleslaw ingredients are tossed together until combined.

Serving The Thai Coleslaw In Peanut Sauce

When ready to serve, toss the coleslaw with the peanut sauce to combine. Sprinkle chopped peanuts on top of the Thai coleslaw in peanut sauce, and serve! The chopped peanuts on top really add nice flavor and extra crunch to the salad.

Thai coleslaw in peanut sauce is garnished with chopped peanuts, and served in a white dish.A close up picture of the Thai coleslaw in peanut sauce, ready to eat.

I hope you enjoy this delicious side dish, as much as I do! Thank you for stopping by, and please come back again soon for more recipes! Take care, and have a great day.

Looking For More COLESLAW Recipes?

You can find ALL of my recipes in the Recipe Index, located at the top of the page. I have several coleslaw recipes for you to enjoy, including:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:

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

Author's signature

Original recipe source: Jaclyn, at https://www.cookingclassy.com/thai-slaw-peanut-dressing/

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes
Thai Coleslaw In Peanut Sauce
Prep Time
15 mins
Cook Time
0 mins
Total Time
15 mins
 

Thai Coleslaw In Peanut Sauce is a unique twist on good ol' coleslaw! This cold, crunchy side salad is easy to make, and it tastes GREAT!

Category: Salads, Side Dish
Cuisine: Thai
Keyword: Peanut Sauce, Thai coleslaw
Servings: 6 (approx. 1 C. per serving)
Calories Per Serving: 182 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For Slaw:
  • 6 cups shredded cabbage (green or red/green combo) bagged or hand-shredded
  • 1 medium red bell pepper cut into thin matchsticks
  • 1 cup carrots (measure after cutting) cut in thin matchsticks, then chopped
  • ½ cup sliced green onions
  • cup cilantro (measure after chopping) chopped
For Peanut Dressing:
  • cup natural creamy peanut butter can substitute regular creamy PB
  • 2 Tablespoons fresh lime juice
  • 2 Tablespoons honey
  • Tablespoons low sodium soy sauce
  • Tablespoons rice vinegar
  • Tablespoons packed brown sugar
  • 2 teaspoons minced ginger peeled, finely minced
  • 1 teaspoon sriracha
  • teaspoons sesame oil
  • 1 large clove garlic peeled, finely minced
Garnish For Coleslaw:
  • 15 peanuts (approx. 4 teaspoons) rough chopped (regular or dry-roasted)
Instructions
  1. Place peanut sauce ingredients in medium bowl. Whisk or stir until fully combined. Note: If using regular creamy peanut butter, sauce will be thicker than if using all natural peanut butter. When done, set sauce aside.

  2. Remove seeds from, then slice red bell pepper into very thin matchstick shapes. Slice carrots the same way, but then give them a rough chop. Shred cabbage, slice green onions and chop cilantro. NOTE: If using bagged coleslaw mix, add bell pepper, cilantro and green onions to pre-mixed 6 cups of coleslaw.

  3. Place salad ingredients into medium serving bowl, and toss, to combine. Cover and refrigerate coleslaw until ready to serve, because you want it very cold. NOTE: DO NOT add peanut sauce until right before serving (helps keep cabbage crisp)!

  4. When ready to serve, toss coleslaw with peanut sauce to combine. Sprinkle chopped peanuts on top, and serve! Enjoy!

Nutrition Facts
Thai Coleslaw In Peanut Sauce
Amount Per Serving (1 (1/6 of total))
Calories 182 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 2g13%
Polyunsaturated Fat 3g
Monounsaturated Fat 5g
Sodium 265mg12%
Potassium 387mg11%
Carbohydrates 21g7%
Fiber 4g17%
Sugar 15g17%
Protein 6g12%
Vitamin A 4400IU88%
Vitamin C 56mg68%
Calcium 58mg6%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Thai Coleslaw In Peanut Sauce is a unique twist on good ol' coleslaw! This cold, crunchy side salad is easy to make, and it tastes GREAT!

Snickerdoodle Bread

Make 2 large loaves (or 5 small) of Snickerdoodle Bread, a delicious sweet bread filled with cinnamon chips, and topped with cinnamon-sugar.
Make 2 large loaves (or 5 small) of Snickerdoodle Bread, a delicious sweet bread filled with cinnamon chips, and topped with cinnamon-sugar.

Do you enjoy snickerdoodle cookies? We sure do at our house! There’s just something about that sugar and cinnamon combo that pushes all my buttons! One of my favorite treats growing up was Cinnamon Toast… yum! Now imagine if you will, a cinnamon sugar topped bread loaf with great traditional snickerdoodle flavor, and it’s filled with cinnamon chips! Oh my goodness… it’s delicious!

I found the original recipe online about six years ago, and want to share it with you today. The recipe (as written) will make two 9×5″ loaves, but you can also use the batter to make five small loaves (5¾ x 3¼ x 2½). This bread freezes well (if wrapped airtight), so you can save several loaves for later. The small mini-loaves also make wonderful gifts for friends or family! It is really quite simple to make, and cinnamon chips can be found in many grocery stores or can easily be ordered online. Here’s how to make this delicious bread:

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

Make the Bread Batter

While you make the batter, remember to preheat your oven to 350°F, and spray the loaf pans with non-stick baking spray (with flour). Okay… let’s get this party started! Whisk flour, baking powder, cinnamon and salt together in a medium sized bowl. Once combined, set the bowl aside until later.

Flour, baking powder, salt and cinnamon are whisked together in large bowl.

Use an electric mixer to cream butter and sugar together in a large bowl. Mix for about two minutes, until the batter becomes light and fluffy. Now add 4 eggs, ONE AT A TIME, beating each one into the batter before adding the next one.

Add sour cream and vanilla extract to the batter, and beat until combined. Now add the flour mixture to the batter, a little at a time, beating on low as you add it. Mix the flour in only until incorporated, being careful to not overmix the batter.

Butter, sugar and eggs are beaten until very smooth with an electric mixer.Sour cream and vanilla extract are added to the snickerdoodle bread batter.Flour and other dry ingredients are added to the batter for the snickerdoodle bread and combined.

Time To Add The Cinnamon Chips!

Now it’s time to add the cinnamon chips to the batter. Before adding them, place the chips in a small bowl with 2 Tablespoons flour and gently stir until lightly covered. This will help the cinnamon chips to be distributed evenly through the bread and not drop to the bottom of the loaf while baking.

STIR the flour-coated cinnamon chip mixture into the snickerdoodle bread batter until fully incorporated. At this point it will be a fairly thick dough.

Cinnamon chips are tossed in flour before adding them to the bread batter.After adding the cinnamon chips, the batter is stirred until fully combined.

Prepare The Bread For Baking

Divide the dough evenly between the bread pans. In large (9″ x 5″) pans, the pans will be a little less than halfway full. If you’re using mini loaf pans (5¾” x 3¼”), they shouldn’t be more than 2/3 full.

Now it’s time to make the cinnamon sugar topping! Mix 2 Tablespoons granulated sugar and 2 teaspoons ground cinnamon in a small bowl until combined. Sprinkle this mixture lightly over the top of the loaves to cover.

Batter for the snickerdoodle bread is divided into loaf pans.Each of the loaves is topped with cinnamon sugar mixture before baking.

Bake The Snickerdoodle Bread

Place the loaves on the middle rack of a preheated oven. Bake large loaves at 350°F for 55-65 minutes, or until a toothpick inserted into the top/center comes out clean. If you’re making small mini-loaves, bake for 35-40 minutes, then test for doneness.

Transfer the pans to a wire rack, and let the loaves cool at least 10-15 minutes BEFORE attempting to remove the bread. Run a butter knife around the edges of the pans, then invert the pan to remove the bread. Place the loaves on a wire rack, and let them cool completely before slicing and serving.

Two loaves of baked snickerdoodle bread, cooling in their pans before being removed.The loaves of bread finish cooling on a wire rack.

Who Wants A Delicious Slice Of Snickerdoodle Bread?

When ready to serve, cut the snickerdoodle bread into beautiful slices, serve and enjoy! It is delicious bread, and the cinnamon flavor is wonderful, especially with all those yummy cinnamon chips!

A slice of snickerdoodle bread next to the remaining loaf.One slice of snickerdoodle bread, filled with cinnamon chips.

I really hope you have the opportunity to try making this bread, because I’m confident you’re going to love it! Thanks for stopping by, and I hope you’ll come back soon for more family-friendly recipes. Take care, and have a GREAT day!

Looking For More BREAD Recipes?

You can find ALL of my recipes in the Recipe Index, located at the top of the page. I have some wonderful bread loaf recipes for you to enjoy, including:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

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Facebook page: The Grateful Girl Cooks!
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Author's signature

Original recipe source: http://www.barbarabakes.com/snickerdoodle-bread-for-great-american/

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes
Snickerdoodle Bread
Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
 

Make 2 large loaves (or 5 small) of Snickerdoodle Bread, a delicious sweet bread filled with cinnamon chips, and topped with cinnamon-sugar.

Category: Bread/Breakfast, Desserts, Snack
Cuisine: American
Keyword: snickerdoodle bread
Servings: 20 (10 slices per large loaf)
Calories Per Serving: 328 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 3 cups all purpose flour
  • 2 teaspoons ground cinnamon
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 1 cup butter (2 sticks) softened
  • 2 cups granulated sugar
  • 1 cup sour cream
  • 2 teaspoons vanilla extract
  • cups cinnamon chips or 10 oz. pkg. Hershey's
  • 2 Tablespoons all purpose flour
  • 2 Tablespoons granulated sugar
  • 2 teaspoons ground cinnamon
Instructions
  1. Preheat oven to 350°F. Spray bottom of pans with non-stick baking spray (with flour).

  2. Whisk flour, cinnamon, baking powder and salt together in medium bowl. Set bowl aside.

  3. Using electric mixer, cream butter and sugar in large bowl. Mix for two minutes, until light and fluffy. Add eggs, one at a time, beating each into the batter before adding the next one. Add sour cream and vanilla; beat until combined. Now add flour mixture, a little at a time, beating on low as it is added. Mix only until incorporated into batter (don't overmix!).

  4. Combine cinnamon chips in small bowl with 2 T. flour until covered. STIR into batter until incorporated. Divide batter evenly between pans. Large pans will be less than halfway full. Mini loaf pans shouldn't be more than 2/3 full.

  5. In small bowl, combine 2 T. sugar and 2 t. cinnamon. Sprinkle evenly over loaves.

  6. Bake large loaves at 350°F for 55-65 minutes, or until a toothpick inserted into top/center comes out clean. Bake mini loaves for 35-40 minutes; test for doneness. Transfer pans to a wire rack; let cool 10-15 minutes BEFORE removing bread. Run a butter knife around edges of pan, then invert to remove loaf. Let bread cool completely on wire rack before slicing and serving. Enjoy!

Nutrition Facts
Snickerdoodle Bread
Amount Per Serving (1 1/10th of large loaf)
Calories 328 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 10g63%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 28mg9%
Sodium 175mg8%
Potassium 143mg4%
Carbohydrates 46g15%
Fiber 1g4%
Sugar 30g33%
Protein 3g6%
Vitamin A 323IU6%
Vitamin C 1mg1%
Calcium 81mg8%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Make 2 large loaves (or 5 small) of Snickerdoodle Bread, a delicious sweet bread filled with cinnamon chips, and topped with cinnamon-sugar.

Rosemary Wine Lamb Chops

Rosemary Wine Lamb Chops are a delicious main dish. Well-seasoned chops are pan-seared, then topped with a simple red wine reduction sauce.
Rosemary Wine Lamb Chops are a delicious main dish. Well-seasoned chops are pan-seared, then topped with a simple red wine reduction sauce.

My husband and I had a fun time cooking and taking photos of this delicious main dish we had several months ago. He had bought lamb chops at the store, and then needed a recipe for making them. I found this recipe online, and we prepared this dish together in our kitchen. Actually… I took on the role of his “assistant”, and guided him through the cooking process. I prepped everything, and then he cooked it!

We had such a great time cooking together, and these delicious rosemary wine lamb chops were the result of our efforts! They’re simple to prepare, and even if you’ve never made lamb chops before, I’m sure you will enjoy this recipe. We used lamb shoulder chops (there are different kinds of lamb chops), and they came out perfect! Here’s how to make them.

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

Make The Red Wine Reduction Sauce

It’s good to make the sauce BEFORE pan-searing the lamb chops. Then, all that’s needed, once the lamb chops are almost done is to give the sauce a quick reheat in the pan. This wine reduction sauce is easy to make. Here’s how:

Melt ½ Tablespoon of coconut oil in a small saucepan on Medium heat. Once melted, add ¼ cup of chopped shallots to the pan. Cook the shallots for about 3 minutes, stirring often, until they become tender and translucent.

Add ½ cup of red wine and ½ cup of beef broth to the saucepan, and stir to combine. Bring this liquid to a boil. Once boiling, reduce the heat to LOW, and continue to cook until the liquid has been reduced by half. This will take several minutes. The final step is to add butter to the reduced sauce, and stir to combine the ingredients. Remove the saucepan from the heat source.

Chopped shallots cook in melted coconut oil in a small saucepan.Red wine and beef broth are added to the saucepan to make a reduction sauce.Butter is added to the red wine and shallot reduction sauce.

Season, Then Pan-Sear The Lamb Chops

Mix rosemary, thyme, sea salt and black pepper together in a small bowl. Season BOTH sides of the lamb chops with the spice mix. Add minced garlic to the lamb chops, and press onto the surface of the meat, to adhere. Once seasoned, let the lamb chops rest at room temperature for 10-15 minutes.

NOTE: This recipe calls for FOUR 6-8 ounce lamb shoulder chops. My husband brought home FIVE from the store which were on the smaller side (about 6 ounces per chop), so my photos reflect that.

Lamb chops are seasoned with spices on both sides before cooking.

Place 1 Tablespoon of coconut oil into a large skillet and melt it on Medium-High heat. Once the oil is really hot (but not smoking), add the lamb chops. They should sizzle when they hit the pan. Once in the skillet, let them cook for 3-4 minutes WITHOUT MOVING THEM. This will pan-sear them to a nice brown color on the bottom.

Carefully turn the chops to the other side, and continue to cook the second side for another 3-4 minutes. When done, the lamb should be nicely browned on both sides, and cooked to an internal temperature of 145°F. 

Seasoned lamb chops are pan-seared in oil in skillet.The lamb chops are pan-seared on both sides for 3-4 minutes, until browned.

Serve The Rosemary Wine Lamb Chops

To serve, place the hot, pan-seared lamb chops onto individual plates. Generously spoon some of the wine and shallot sauce over each portion, and serve with a veggie, rice or potato on the side. The wine reduction sauce with shallots adds great flavor to the well-seasoned lamb chops, so I’m confident you’ll enjoy this dish!

Two rosemary wine lamb chops are served on a plate with rice on the side.Covered with sauce, the rosemary wine lamb chops are tender and delicious.

I hope you have the opportunity to make and enjoy these delicious rosemary wine lamb chops, and trust you will enjoy them as we do. Thanks for stopping by today, and I sincerely hope you will come back again soon for more recipes. Take care, and have a GREAT day!

Looking For More MAIN DISH Recipes?

You can find ALL of my recipes in the Recipe Index, located at the top of the page. I have a broad variety of delicious main dishes for you to explore, including:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:

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

Author's signature

Original recipe source: lisashanken.com/recipe/pan-seared-lamb-chops-with-red-wine-reduction/

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes
Rosemary Wine Lamb Chops
Prep Time
20 mins
Cook Time
8 mins
Total Time
28 mins
 

Rosemary Wine Lamb Chops are a delicious main dish. Well-seasoned chops are pan-seared, then topped with a simple red wine reduction sauce.

Category: Main Course
Cuisine: American
Keyword: rosemary wine lamb chops
Servings: 4
Calories Per Serving: 397 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 4 shoulder lamb chops (bone-in) approx. 6-8 oz. each, 1" thick
  • 1 teaspoon dried rosemary ground
  • 1 teaspoon dried thyme
  • ½ teaspoon sea salt
  • ½ teaspoon black pepper
  • 2 cloves garlic minced
  • Tablespoons coconut oil divided use
  • ¼ cup shallots chopped
  • ½ cup red wine
  • ½ cup beef stock
  • 1 Tablespoon butter
Instructions
Make Reduction Sauce:
  1. Melt ½ Tablespoon coconut oil in small saucepan on Medium heat. Add shallots. Cook about 3 minutes, stirring often, until tender/translucent. Add wine and beef broth; stir to combine. Bring liquid to a boil. Once boiling, reduce heat to LOW. Continue cooking until liquid has been reduced by half, THEN add butter; Stir to combine and remove from heat. **Reheat, if necessary, before serving on chops.

Season And Cook Lamb Chops:
  1. Mix rosemary, thyme, salt and pepper in a bowl. Season BOTH sides of lamb chops with mixture. Add minced garlic to the chops; press onto surface to adhere to meat. Let lamb chops rest at room temperature for 10-15 minutes.

  2. Place 1 Tablespoon coconut oil in large skillet and melt it on Medium-high heat. Once oil is really hot (but not smoking), add lamb chops. They should sizzle when they hit the pan. Once in the skillet, let them cook for 3-4 minutes WITHOUT MOVING THEM. This will pan-sear them to a nice brown color on the bottom. Flip chops to the other side; continue to cook second side another 3-4 minutes. When done, lamb should be cooked to an internal temperature of 145°F. 

  3. To serve, place lamb chops onto individual plates. Generously spoon heated sauce over each lamb chop. Serve and enjoy!

Recipe Notes

This caloric calculation was made using four 6 oz. chops as the standard. If using larger (8 oz.) chops, your calorie count will obviously be slightly more.

Nutrition Facts
Rosemary Wine Lamb Chops
Amount Per Serving (1 g)
Calories 397 Calories from Fat 180
% Daily Value*
Fat 20g31%
Saturated Fat 11g69%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 6g
Cholesterol 136mg45%
Sodium 476mg21%
Potassium 691mg20%
Carbohydrates 5g2%
Fiber 1g4%
Sugar 2g2%
Protein 43g86%
Vitamin A 100IU2%
Vitamin C 2mg2%
Calcium 40mg4%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Rosemary Wine Lamb Chops are a delicious main dish. Well-seasoned chops are pan-seared, then topped with a simple red wine reduction sauce.