The Grateful Girl Cooks!

16
May
2026

Turkey Veggie Orzo Skillet

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Turkey Veggie Orzo Skillet is a delicious dish with ground turkey, broccoli, cauliflower, carrots, orzo pasta and Parmesan in a creamy sauce.

Today I want to share a recipe I found online and changed it quite a bit to suit our tastes and needs. Believe it or not, I found the recipe on a site that shares recipes for homemade pet food!

Now before you freak out, this is NOT a pet food recipe. The website also shares recipes for PEOPLE food too, thank goodness. The original recipe for this dish is one made for real live human beings like you and me.

Ha Ha… believe me it took a few minutes to decide if I even wanted to cook this meal, but once I did, I made quite a few changes and really enjoyed the final result.

After steaming veggies (at the beginning), the rest of this all-in-one meal is cooked in one large skillet, and it is simple. Here’s how to make this turkey veggie orzo skillet meal.

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

First- Steam The Vegetables

For this recipe you will need 1½ cups (combined total amount) of fresh broccoli, cauliflower and carrots. Use any combination of these veggies you want but only end up with 1½ cups total.

Cut up the fresh broccoli and cauliflower into bite-sized florets. Peel and slice the carrots used, as well.

Steam the vegetables in a basket set over boiling water for 4-5 minutes and then set the veggies aside because they will be added to the finished dish right before serving!

Cook The Ground Turkey

Cook the ground turkey over medium heat in a large skillet, breaking apart the meat as it browns. When fully cooked through, drain off any accumulated grease from the skillet.

Stir ½ cup of chicken broth, fresh lemon juice, Dijon mustard, salt and pepper into the cooked turkey until combined.

Let this mixture simmer on medium heat for 2 minutes, stirring occasionally as some of the liquid is absorbed and seasons the meat.

Add The Orzo And Cook Until Done

Add 7 Tablespoons of uncooked orzo pasta and 1 additional cup of chicken broth to the skillet. Stir well, to combine all the ingredients.

Cover the skillet and then cook the mixture on medium heat for 9-10 minutes OR until all the liquid has been absorbed.

Remove the lid and quickly stir the orzo a couple of times during this cooking time, to make sure it doesn’t stick to the bottom of the skillet.

Put the cover back on the skillet and continue cooking until all the liquid has been absorbed into the orzo and the orzo is tender to the bite.

Once liquid is absorbed and orzo is tender, immediately add butter, grated Parmesan cheese and milk to the skillet. Stir well, until the butter has fully melted.

Serve The Turkey Veggie Orzo Skillet

Add the steamed vegetables back into the skillet and stir gently until they are incorporated into the dish. Sprinkle the top with finely grated Parmesan cheese (if desired) and serve immediately.

The turkey veggie orzo skillet can be served “as is” while it is still in the skillet OR you can transfer the mixture to a serving dish and then top it with Parmesan cheese! Your choice!

I usually transfer the mixture to a serving dish when I make this meal and then sprinkle the top with some finely grated Parmesan cheese.

When I serve it this way, it makes it easier to store any leftovers we may have by simply covering the dish and popping it in the refrigerator.

The turkey veggie orzo skillet dish is very creamy, and this all-in-one meal has wonderful flavors and textures. I think it tastes really good!

I hope you have the opportunity to try this yummy all-in-one meal and am confident that you and those you love will enjoy it, too. This dish is low in calories but has great flavor!

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

Looking For More Recipes Using TURKEY?

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

Want More Recipes? Get My FREE Newsletter!

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Recipe adapted from: https://www.theonlypets.com/delicious-quick-ground-turkey-orzo-recipe-in-under-1-hour/

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0 from 0 votes

Turkey Veggie Orzo Skillet

Prep Time

10 mins

Cook Time

30 mins

Total Time

40 mins

Turkey Veggie Orzo Skillet is a delicious dish with ground turkey, broccoli, cauliflower, carrots, orzo pasta and Parmesan in a creamy sauce.

Category: Main Dishes

Cuisine: All Cuisines

Keyword: turkey veggie orzo skillet

Servings: 4

Calories Per Serving: 244 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1½ cups fresh broccoli, cauliflower, carrots *a combination of all 3 (florets/sliced)
½ pound ground turkey
½ cup chicken broth
1 Tablespoon fresh lemon juice
1 Tablespoon Dijon mustard
½ teaspoon salt
½ teaspoon black pepper
7 Tablespoons orzo pasta (uncooked) = ⅓ cup + 2 Tbsp.
1 cup chicken broth
1 Tablespoon butter
½ cup low-fat milk (1%)
¼ cup finely grated Parmesan cheese + more for garnish, if desired

US Customary - Metric

Instructions

Cut broccoli/cauliflower into small florets. Peel/slice carrots, as well (Total amount = 1½ cups combined veggies). Steam vegetables for 4-5 minutes; set aside.
Cook ground turkey over medium heat in a large skillet, breaking apart meat as it cooks. Once done, drain any grease from the skillet.
Stir ½ cup of chicken broth, lemon juice, Dijon, salt and pepper into the turkey until combined. Simmer on medium heat for 2 minutes, stirring occasionally.
Add uncooked orzo and 1 cup chicken broth. Stir well, to combine ingredients. Cover skillet; cook (covered) on medium heat 9-10 minutes OR until liquid is absorbed, stirring a couple times while it cooks (to prevent sticking). Continue cooking until all liquid is absorbed and orzo is tender.
Add butter, grated Parmesan and milk. Stir until butter has melted. Add steamed vegetables; stir gently until incorporated. Transfer to a serving dish, if desired. Sprinkle with more Parmesan cheese (optional). Serve hot. Enjoy!

Nutrition Facts

Turkey Veggie Orzo Skillet

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

Calories 244 Calories from Fat 63

% Daily Value*

Fat 7g11%

Saturated Fat 3g19%

Trans Fat 0.1g

Polyunsaturated Fat 1g

Monounsaturated Fat 2g

Cholesterol 47mg16%

Sodium 844mg37%

Potassium 417mg12%

Carbohydrates 25g8%

Fiber 2g8%

Sugar 3g3%

Protein 21g42%

Vitamin A 425IU9%

Vitamin C 31mg38%

Calcium 123mg12%

Iron 1mg6%

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

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09
May
2026

Homemade Bisquick Substitute

categories: Mixes (spices, etc.)

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Make Homemade Bisquick Substitute in 10 minutes (only 5 ingredients)! Use this simple baking mix for biscuits, pancakes, etc. Yields 6 cups!

Ever needed an ingredient for a recipe and realize you are out of it at home, or you forgot to get it at the store? That happened to me last year when I realized I didn’t have any Bisquick at home to use for a recipe!

I wrote down a recipe that popped up in my Facebook newsfeed from a Facebook group page (one I don’t even follow). That has been my “go to” recipe for this baking mix from that point on.

It is so easy and fast to make it from scratch with a few very common ingredients at home! The recipe makes enough for 6 cups of baking mix, and when stored in a refrigerator it will keep for about 4 months.

This is a great mix to have on hand for making a quick batch of biscuits, pancakes or any other recipe that requires Bisquick. Here’s how to make this easy baking mix.

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

How To Make This Baking Mix

In a large mixing bowl, sift 6 cups of all-purpose flour, 3 Tablespoons of baking powder 1 teaspoon baking soda and 1 Tablespoon of salt into the bowl.

Repeat the sifting process one more time and then once again into the mixing bowl. Do not skip this step! You will need to sift the dry ingredients THREE TIMES IN TOTAL!

Add 1 cup of vegetable shortening to the bowl of the sifted dry ingredients.

Use a pastry blender to cut the shortening into the flour mixture. Continue to cut the shortening into the flour mixture until the mix has the texture of fine crumbs.

That’s it! You have just made a great substitute for Bisquick in only a few minutes! Store the substitute mix in an airtight, covered container in the refrigerator!

The homemade baking mix will keep for up to 4 months, when stored properly (covered in an airtight container) in a refrigerator.

When you want to use it, simply pull the container out of the refrigerator and use the amount needed when a recipe calls for Bisquick.

Using The Homemade Bisquick Substitute

I have even used this substitute baking mix for making a batch of Buttery Bisquick Biscuits when I haven’t had Bisquick in the pantry and they turn out wonderful, every time!

Shown below is one of the biscuits cut in half to reveal the inside, and one of the biscuits served with my homemade “one jar strawberry rhubarb jam“. YUM!

I hope you have the opportunity to make some of this Homemade Bisquick Substitute mix to have on hand in your kitchen. Happy Baking!

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

Looking For More HOMEMADE MIXES?

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

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1^st and 15^th) with lots of recipes, tips, etc.
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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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Original recipe source: Rhonda Fredricks on the Facebook group page called: Old Fashioned Cooking on 5/16/25

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Homemade Bisquick Substitute

Prep Time

10 mins

Cook Time

0 mins

Total Time

10 mins

Make Homemade Bisquick Substitute in 10 minutes (only 5 ingredients)! Use this simple baking mix for biscuits, pancakes, etc. Yields 6 cups!

Category: Baking mix

Cuisine: All Cuisines

Keyword: homemade Bisquick substitute

Servings: 6 cups of baking mix

Calories Per Serving: 763 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

6 cups all-purpose flour
3 Tablespoons baking powder
1 teaspoon baking soda
1 Tablespoon salt
1 cup vegetable shortening

US Customary - Metric

Instructions

In a large mixing bowl, sift flour, baking powder, baking soda and salt into a large bowl. Repeat two more times. Do not skip this step (sift dry ingredients 3 times in total))
Add vegetable shortening. Use a pastry blender to cut the shortening into the flour mixture. Continue to cut in the shortening until it becomes the texture of very small crumbs.
Store this baking mix in an airtight, covered container in the refrigerator! The mix will keep for up to 4 months, when stored properly in a refrigerator. When you want to use it, pull the container out of the refrigerator; Use the amount of mix needed when a recipe calls for Bisquick.

Recipe Notes

NOTE: The calories are calculated for the ingredients using a standard one cup of mix.

Nutrition Facts

Homemade Bisquick Substitute

Amount Per Serving (1 cup)

Calories 763 Calories from Fat 315

% Daily Value*

Fat 35g54%

Saturated Fat 9g56%

Trans Fat 4g

Polyunsaturated Fat 10g

Monounsaturated Fat 14g

Sodium 1172mg51%

Potassium 740mg21%

Carbohydrates 98g33%

Fiber 4g17%

Sugar 0.3g0%

Protein 13g26%

Calcium 280mg28%

Iron 6mg33%

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

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02
May
2026

Lemon Olive Oil Cake

categories: Cakes, Desserts

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Lemon Olive Oil Cake is easy to prepare, light and fluffy in texture, full of flavor and it’s absolutely DELICIOUS! Recipe makes 8 servings.

Lemons And More Lemons!

Recently my dear friend (of over 60 years) Lenita sent me three homegrown Meyer lemons from her very own tree in Southern California. They are gorgeous and I was determined to use them in some new, lemon-inspired recipes!

She has sent me her lemons before and I have used them for other recipes, so it seemed fitting to make something “grand” to celebrate her generous gift. This recipe for lemon olive oil cake fits the bill perfectly because it tastes fabulous!

I’ve been looking at different recipes for Lemon Olive Oil Cake for a couple years now, especially since our son married a Portuguese woman and moved to Portugal. My daughter-in-law’s family grows lots of food, including lemons and olives and even produce their own olive oil each year!

This recipe uses extra virgin olive oil AND a fresh lemon. For THIS recipe you will use lemon zest AND fresh lemon juice (from 1 lemon); you can use regular lemons or Meyer lemons.

I’m confident you will LOVE this simple dessert! Here’s how to make Lemon Olive Oil Cake.

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

A Little Prep First!

Preheat your oven to 350°F. so it is ready to go as soon as the batter is ready. Grease an 8″ round cake pan with non-stick baking spray.

Line the bottom of the pan with parchment paper that has been cut to fit. Lightly spray the parchment paper with non-stick baking spray.

Prepare The Cake Batter

Beat two large (room temperature) eggs in a large mixing bowl for 3 minutes on HIGH speed. Slowly add the granulated sugar to the egg mixture, while continuing to beat the eggs.

Continue beating the sugar into the eggs until you see the mixture has thickened slightly.

With the mixer still running, slowly add in extra virgin olive oil, a little at a time. Once the oil is fully incorporated, beat in milk, lemon zest and fresh lemon juice.

Continue beating until ingredients are fully combined.

In a SEPARATE bowl, whisk together all-purpose flour, baking powder and salt. FOLD the dry ingredients into the egg batter until fully combined.

Bake The Cake

Pour all of the batter into the prepared cake pan, making sure to spread it out evenly in the cake pan.

Bake the lemon olive oil cake at 350°F. for 30-35 minutes. When done, a toothpick that is inserted into the center of the cake should come out clean (batter-free).

Oven temperatures can vary quite a bit, so I recommend checking it first at the 30-minute mark. When done, remove the cake from the oven and place the pan on a wire rack.

Cool Cake Then Remove From Pan

Let the cake cool on the wire rack (STILL IN THE PAN) for 15 minutes for BEST results. The cake should pull away from the edges of the pan a bit.

Run a butter knife around the inside edges of the pan to help separate the cake from the pan. *Invert the cake* onto the wire rack so the bottom of the cake (with parchment paper) is on the top!

*HOW TO INVERT THE CAKE*: Do this by putting the wire rack ON TOP of the baked cake pan, then holding on to both the wire rack and the cake pan, carefully flip it over.

The cake should release (upside down) onto the wire rack (as shown below in the first photo). Carefully remove the parchment paper from the cake (shown in second photo below).

“Dust” The Top Of the Cake

Now carefully turn the lemon olive oil cake back over so the top of the cake is on TOP! Let the cake cool completely to room temperature.

Once the cake has completely cooled, sift powdered sugar lightly over the top surface of the cake. It won’t take much powdered sugar to do this!

Serve The Lemon Olive Oil Cake

Before serving the lemon olive oil cake, garnish the top with a couple lemon slices. This is an optional step, but it looks good for presentation and gives a hint at what flavor the cake is!

Slice the cake into 8 pie-shaped wedges and serve! The cake has a light texture with great lemon flavor. It is not overly sweet (which we love) and the mild olive oil pairs very well with the tart lemon flavor.

I am confident you are going to love this easy to make, absolutely delicious lemon olive oil cake! Grab a fork and take a big bite because it’s THAT GOOD!

I hope you have the opportunity to make this yummy Mediterranean-inspired lemon olive oil cake, and trust that you and those you love will enjoy it 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 CAKE 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 delicious cake recipes to choose from, including:

Want More Recipes? Get My FREE Newsletter!

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

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

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Original Recipe Source, and with thanks to: Nicole Gackowski, at: https://www.tasteofhome.com/recipes/lemon-olive-oil-cake/

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0 from 0 votes

Lemon Olive Oil Cake

Prep Time

15 mins

Cook Time

30 mins

Total Time

45 mins

Lemon Olive Oil Cake is easy to prepare, light and fluffy in texture, full of flavor and it's absolutely DELICIOUS! Recipe makes 8 servings.

Category: Dessert

Cuisine: All Cuisines, Mediterranean

Keyword: Lemon olive oil cake

Servings: 8 slices

Calories Per Serving: 265 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

2 large eggs* *At room temperature
⅔ cup granulated sugar
½ cup extra virgin olive oil
⅓ cup 2% milk
1 Tablespoon grated lemon zest yellow peel only
3 Tablespoons fresh lemon juice
1 cup all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
powdered sugar (confectioner's sugar) for dusting top of cake

US Customary - Metric

Instructions

Preheat oven to 350°F. Spray an 8" round cake pan with non-stick baking spray. Line bottom pan with parchment paper (cut to fit). Spray paper, as well.
Beat eggs in a large bowl for 3 minutes on HIGH speed. Slowly add sugar while continuing to beat eggs. Continue beating until mixture has thickened slightly. Slowly beat in extra virgin olive oil, a little at a time. Once oil is incorporated, beat in milk, lemon zest and fresh lemon juice until combined.
In SEPARATE bowl, whisk together flour, baking powder and salt. FOLD this into the egg batter until combined. Pour batter in cake pan, spreading evenly.
Bake at 350°F. for 30-35 minutes. When done, a toothpick inserted into the center should come out clean (batter-free). Oven temperatures can vary, so I recommend checking it at the 30-minute mark. When done, remove cake from oven, place pan on a wire rack.
Let cake cool (STILL IN THE PAN) for 15 minutes. Run a butter knife around the inside edges of pan to separate cake from the pan. Invert cake onto wire rack so bottom of cake (with parchment paper) is on top! Do this by putting wire rack ON TOP of the cake pan, then holding on to both the wire rack and the cake pan, flip it over. Cake should release (upside down) onto the wire rack. Remove parchment.
Turn cake over so top of the cake is on TOP! Let cool to room temperature. Once cake has completely cooled, sift powdered sugar over top of the cake. Garnish with lemon slices, if desired. Slice, serve and enjoy!

Nutrition Facts

Lemon Olive Oil Cake

Amount Per Serving (1 slice (1/8 of total))

Calories 265 Calories from Fat 135

% Daily Value*

Fat 15g23%

Saturated Fat 2g13%

Trans Fat 0.01g

Polyunsaturated Fat 2g

Monounsaturated Fat 10g

Cholesterol 47mg16%

Sodium 96mg4%

Potassium 106mg3%

Carbohydrates 30g10%

Fiber 1g4%

Sugar 17g19%

Protein 4g8%

Vitamin A 78IU2%

Vitamin C 3mg4%

Calcium 44mg4%

Iron 1mg6%

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

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25
Apr
2026

Instant Pot Hard-Boiled Eggs

categories: Instant Pot Recipes

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Want to make Instant Pot Hard-Boiled Eggs? Using this kitchen appliance makes it very easy to hard-boil eggs to eat or use in other dishes.

If you’re looking for a new way to cook hard-boiled eggs, have you considered cooking them in an Instant Pot? It’s a pretty easy way to do this, especially if your stove top is full of other cooking pans, etc.

Today I want to share this alternative method (as opposed to boiling them) for making beautiful, Instant Pot hard-boiled eggs! Here’s how to do it.

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

Containers For Cooking Eggs In An Instant Pot

There are several ways to contain the eggs inside the Instant Pot. If desired (and they fit), you can use the small trivet that comes with the appliance.

If you have a metal steamer basket that will fit in the Instant Pot this will work for holding the eggs in place while cooking them.

I have also used an unfolding little steamer rack for cooking eggs in the Instant Pot.

My favorite way is to use a silicone “sling” basket I purchased fairly cheaply online. It is okay for the high temps and lifts out very easily.

Cooking Instant Pot Hard-Boiled Eggs

Place the Instant Pot trivet on the bottom of the inner pot. Fill the pot with water until it reaches a depth of 1″. Carefully place the eggs on the trivet OR put the eggs in a steamer basket on top of the trivet.

Plug in the Instant Pot and lock the lid in place. Flip the steam valve to SEALING. Press the MANUAL (high pressure) button and set the timer for 5 minutes.

Once the Instant Pot has reached full internal pressure (in about 10 minutes), the cooking program will begin, and the pressure gauge button will pop up.

When finished cooking, allow the pressure to NATURALLY RELEASE (do nothing) for 5 minutes, then flip the steam valve to VENTING. This will allow all the steam to escape the Instant Pot.

When all the internal pressure has been released, the pressure gauge will drop back down, indicating it is now safe to open the lid.

Remove Eggs And Put Them In An Ice Water Bath

Lift the basket or sling up and out of the Instant Pot being careful not to drop the hard-boiled eggs.

After removing the eggs from the Instant Pot, immediately place them in an ice bath for 4-5 minutes. An ice bath is simply a large bowl of water filled with ice cubes.

The shock of the ice-cold water to the hot eggs is used to stop the eggs from continuing to cook.

Peel And Enjoy!

I have found that Instant Pot hard-boiled eggs are very easy to crack, roll and peel, once I remove them from the ice water bath. Now they are ready to be used and enjoyed!

Use the Instant Pot hard-boiled eggs to eat (as is) or add them to salads or other recipes, as desired. They can be used to make egg salad to keep in the refrigerator for sandwiches!

I hope you find this method for cooking hard-boiled eggs easy to use for your own family. I love that it is pretty “hands off” cooking and sometimes that’s very convenient!

Thanks for stopping by today, 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 INSTANT POT 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 Instant Pot recipes to choose from, including:

Want More Recipes? Get My FREE Newsletter!

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

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

Find Me On Social Media:

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

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Instant Pot Hard-Boiled Eggs

Prep Time

15 mins

Cook Time

5 mins

Total Time

20 mins

Want to make Instant Pot Hard-Boiled Eggs? Using this kitchen appliance makes it very easy to hard-boil eggs to eat or use in other dishes.

Category: Appetizer/Snack, Breakfast

Cuisine: All Cuisines

Keyword: Instant Pot, hard-boiled eggs

Servings: 6 eggs

Calories Per Serving: 72 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

6 large eggs
water for Instant Pot to a depth of 1-inch

US Customary - Metric

Instructions

Place the Instant Pot trivet on the bottom of the inner pot. Fill the pot with water until the water reaches a depth of 1".
Carefully place eggs on the trivet OR put the eggs in a steamer basket on top of the trivet.
Plug in the Instant Pot; lock the lid in place. Flip the steam valve to SEALING. Press the MANUAL (high pressure) button and set the timer for 5 minutes. Once the Instant Pot has reached full internal pressure (about 10 minutes), the cooking program will begin, and the pressure gauge button will pop up. When finished cooking, allow pressure to NATURALLY RELEASE (do nothing) for 5 minutes, then flip the steam valve to VENTING. This lets all the steam escape the Instant Pot. When all internal pressure has been released, the pressure gauge button will drop back down, indicating it is now safe to open the lid.
Lift eggs out of the pot; immediately place them in an ice bath for 4-5 minutes. An ice bath is a large bowl of water filled with ice cubes. Once done, remove eggs from ice bath. Use and enjoy, as desired.

Recipe Notes

NOTE: Many pressure cookers have an EGG button setting. I wrote these directions based on NOT having that button, so this option is available for all readers.

Nutrition Facts

Instant Pot Hard-Boiled Eggs

Amount Per Serving (1 egg)

Calories 72 Calories from Fat 45

% Daily Value*

Fat 5g8%

Saturated Fat 2g13%

Trans Fat 0.02g

Polyunsaturated Fat 1g

Monounsaturated Fat 2g

Cholesterol 186mg62%

Sodium 71mg3%

Potassium 69mg2%

Carbohydrates 0.4g0%

Sugar 0.2g0%

Protein 6g12%

Vitamin A 270IU5%

Calcium 28mg3%

Iron 1mg6%

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

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18
Apr
2026

Cajun Shrimp and Cheese Grits

categories: Main Dishes, Seafood

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Cajun Shrimp and Cheese Grits are a delicious meal for 4! Cheesy grits are topped with Cajun-seasoned, pan-seared shrimp and creamy sauce.

If you’re looking for a great looking and tasting meal to serve to family or friends, may I suggest you check out this recipe for Cajun Shrimp and Cheese Grits?

A few years ago, my husband and I enjoyed a vacation in Franklin, Tennessee. We had the opportunity to try several regional foods while in the area and one of the dishes tried was shrimp and grits!

Last year I decided to come up with a recipe that is slightly similar but has its own flavor profile and this really yummy recipe is the result. We really love it. I cook grits with two kinds of cheese (sharp cheddar cheese and a small amount of goat cheese).

The grits, the shrimp and the sauce are all flavored with Cajun spices, which give the overall dish a wonderful, cohesive flavor! If you don’t have this spice mix available, you might be interested in using my recipe for Homemade Cajun Seasoning.

I really think you will enjoy this delicious and decadent meal. Here’s my recipe to make Cajun Shrimp and Cheese Grits.

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

Prepare The Cheese Grits

Cook 1 cup of grits with water and salt, according to the package directions. Please note that the time needed to cook the grits will depend on the type of grits you use.

TIP: Use either stone-ground grits or fast-cooking grits, according to your own personal preference or convenience. Stone-ground grits take between 30-45 minutes to cook, and Quick grits take about 5 minutes.

When the grits are fully cooked, add 1 cup of shredded cheddar cheese and ¼ cup of crumbled goat cheese. Stir until the two cheeses melt and are fully incorporated.

Add ½ teaspoon of Cajun (or Creole) spice mix and stir until combined. Season the cheesy grits with enough salt and black pepper to suit your personal taste.

Now you have made the creamy cheesy grits that will serve as the base layer for the cooked shrimp. Cover the pan and keep the grits hot while you quickly finish the dish.

Cook The Shrimp

Sprinkle peeled and deveined shrimp with 2 teaspoons of Cajun (or Creole) spice mix. Toss the shrimp gently until all of them are lightly seasoned.

In a large skillet, melt 2 Tablespoons of butter, then stir in 2 cloves of minced garlic. Cook the butter and garlic for about 1 minute, stirring constantly so the garlic does not burn.

Add the seasoned shrimp and cook them for about 2-3 minutes per side and they are cooked through. Do not overcook the shrimp or they may become “rubbery” in texture.

Cook The Sauce Topping

Making the sauce topping for the shrimp and grits is easy. This sauce will be spooned over the bowls of shrimp and grits right before serving and provide another layer of flavor!

TIP: To save time, you might want to make this sauce BEFORE cooking the shrimp and grits. Simply reheat it at the last minute to spoon over the shrimp and grits.

In a large skillet, melt 2 Tablespoons butter on medium-low heat. Stir in ¾ cup of milk, ½ cup of chicken broth, ½ cup of finely grated Parmesan cheese and 1 teaspoon of Cajun (or Creole) spice mix.

Heat the sauce until it is fully hot and lump-free (it will be a fairly thin sauce). Remember, you can reheat it right before serving if you want to make it a little bit ahead of time.

Serve Cajun Shrimp And Cheese Grits

When all the components are hot, fully cooked and are ready to serve, this is how to plate the finished shrimp and cheese grits.

Spoon the cheese grits onto the bottom of each serving bowl (or plate). Add shrimp on top of the grits, then sprinkle the top with chopped green onions or chives.

Spoon some of the sauce over the top of the dish. It is a fairly thin sauce, so it will coat the shrimp and then run down the sides of the bowl and encircle the grits (shown in the photo below).

All the flavors in the cheese grits, on the shrimp and in the sauce come together in every single bite of this delicious main dish!

I hope you have the opportunity to make this yummy dish for yourself and those you love. I am confident you will all love it!

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

Looking for More SHRIMP 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 shrimp recipes to choose from, including:

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↓↓ PRINTABLE RECIPE BELOW ↓↓

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Cajun Shrimp and Grits

Prep Time

15 mins

Cook Time

15 mins

Total Time

30 mins

Cajun Shrimp and Cheese Grits are a delicious meal for 4! Cheesy grits are topped with Cajun-seasoned, pan-seared shrimp and creamy sauce.

Category: Entree-Seafood, Main Dish

Cuisine: Cajun

Keyword: Cajun Shrimp and Cheese Grits

Servings: 4

Calories Per Serving: 475 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For Cheese Grits:

4 cups water
1 teaspoon salt
1 cup Quick Cooking Grits *OR stone-ground grits
1 cup sharp cheddar cheese (grated)
¼ cup goat cheese (crumbled)
½ teaspoon Cajun spice mix
salt and black pepper enough to season to taste

For Shrimp:

2 Tablespoons butter
2 teaspoons minced garlic
2 teaspoons Cajun spice mix to season shrimp
1 pound shrimp peeled/ deveined

For Sauce:

2 Tablespoons butter
¾ cup low-fat milk
½ cup low-sodium chicken broth
½ cup finely grated Parmesan cheese
1 teaspoon Cajun spice mix

Garnish dish with chopped green onions or chives, if desired (optional)

US Customary - Metric

Instructions

Cook Cheese Grits:

Cook grits with water and salt, according to pkg. directions. Note: cooking time depends on which kind of grits you use. **Stone Ground Grits take approx. 30-45 minutes, while Quick Grits take about 5 minutes. Use "Stone-Ground Grits" OR "Quick Grits", according to your own personal preference.
Add grated cheddar cheese and crumbled goat cheese. Heat on medium-low stirring often until cheeses melt and are fully incorporated. Add ½ tsp. of Cajun spice mix; stir until combined. Season grits to taste with salt and black pepper. Set aside, cover pan and keep hot. If using Quick Grits, time them so they are done when the shrimp is done, to save time!

Prepare/Cook The Shrimp:

Sprinkle shrimp with 2 tsp. of Cajun spice mix; toss gently to distribute spices.
Melt butter in large skillet; stir in minced garlic. Cook butter/garlic for about 1 minute, stirring often. Add shrimp; cook 2-3 minutes per side or until cooked through and pink (do not overcook!). Remove from heat.

Make The Sauce:

Melt butter in a large skillet on medium-low heat. Stir in milk, chicken broth, Parmesan cheese and 1 tsp. Cajun spice mix. Heat sauce through. TIP: To save time, you may want to make the sauce BEFORE cooking shrimp/grits. Reheat it right before serving.

For Each Serving:

Spoon hot cheese grits (divide evenly) into the bottom of serving bowls. Arrange shrimp on top, then sprinkle with chopped green onions (optional garnish). Spoon sauce over the shrimp; it will run down the sides and encircle the grits. Serve hot and enjoy!

Recipe Notes

Cook time shown is for using "quick grits". If using stone-ground grits, the cooking time for the grits will increase considerably (per pkg. directions).

Nutrition Facts

Cajun Shrimp and Grits

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

Calories 475 Calories from Fat 270

% Daily Value*

Fat 30g46%

Saturated Fat 17g106%

Trans Fat 1g

Polyunsaturated Fat 1g

Monounsaturated Fat 7g

Cholesterol 262mg87%

Sodium 1306mg57%

Potassium 498mg14%

Carbohydrates 15g5%

Fiber 1g4%

Sugar 3g3%

Protein 39g78%

Vitamin A 1795IU36%

Vitamin C 1mg1%

Calcium 475mg48%

Iron 2mg11%

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

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11
Apr
2026

Cherry Chocolate Chip Scones

categories: Breads, Scones

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Enjoy delicious Cherry Chocolate Chip Scones for breakfast or as an afternoon snack with coffee or tea! The recipe makes 8 yummy scones!

Today I want to share a recipe for cherry chocolate chip scones that I created using some of my other scone recipes for inspiration!

I had wanted to try making a chocolate chip and cherry scone combination for quite a while. When my husband came home from the grocery store with a LOT of fresh cherries last year, I KNEW the time had come!

We enjoy having scones occasionally for breakfast (with coffee) and we also love to have them around for a quick and delicious afternoon snack, too.

They are simple to make, and so I want to share with you my recipe showing you how to make them for yourself and for those you love!

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

Make The Dough

Before making the dough, preheat your oven to 425°F. You’ll save time by doing this because your oven will be ready to go once the scones are ready for baking!

Okay… now let’s make the dough for the scones! Place all-purpose flour, granulated sugar, baking powder and salt in a large mixing bowl and whisk until combined.

Use a pastry blender to cut in a stick (½ cup) of very COLD butter (in small chunks) into the flour mixture until the butter has been reduced to the size of peas.

NOTE: You can also do this step using a food processor, if desired. Simply pulse chunks of COLD butter into the dry ingredient mixture until it’s reduced to the size of peas.

Add two eggs and vanilla extract to the bowl. Stir them very well, until they have been fully incorporated into the flour/butter mixture and then set the bowl aside.

Add Cherries And Chocolate Chips

De-stem, remove the pit and then chop approximately 15 Bing cherries (the dark red skinned ones). I use fresh cherries whenever they are available.

Add the chopped cherries and semi-sweet chocolate chips to the dough mixture. Gently stir, until the chocolate chips and cherries have been incorporated into the dough.

The cherries will cause part of the dough to turn a “pinkish” color, but that is normal. Now the dough for the scones will become very thick and “tacky” in texture.

Shape The Dough

With lightly floured hands, shape the thick dough into a ball and place it on a floured work surface. Add a bit more flour to your hands to prevent sticking.

Sprinkle the dough with additional flour (to prevent sticking) and knead the dough slightly with your floured hands until it comes together in a cohesive dough ball.

Add additional flour as necessary so the dough is not sticky. Shape the dough into an 8″ circle, about 1 inch high. Do this by lightly flattening the dough ball and shaping the outside edges with the palms of your hands.

Use a pizza cutter or sharp knife to cut the circle of dough into 8, equal-sized, pie-shaped wedges.

Bake The Scones

Transfer the scones onto an ungreased baking sheet. Arrange the wedges in a circle shape with pointed tip toward the middle as shown below.

When you put the scones on the baking sheet, make sure to leave about ½” between each wedge so the scones can rise and expand while they bake.

Bake the cherry chocolate chip scones at 425°F. for 18-20 minutes. When done, the cherry chocolate chip scones should be beautifully golden brown on top and set.

Remove the scones from the oven and let them cool slightly on the baking sheet for about 4-5 minutes, then separate the scones from each other using a knife to make a clean cut.

Prepare To Glaze The Scones

Use a spatula to transfer the scones to a wire rack to finish cooling. Now you should have eight cherry chocolate chip scones on a wire rack (with a little bit of space between each one).

Be sure to put paper towels, foil or parchment paper UNDER the wire rack because this will help catch any drips when you glaze the scones. Trust me, this will make your cleanup much easier.

Glaze The Scones

While the scones cool, make the glaze. It is SIMPLE! First, stir together powdered sugar and vanilla in a small bowl.

Add 3-4 teaspoons of water (one teaspoon at a time), stirring often until the glaze is lump-free and thin enough to be “painted or brushed” onto the scones. You may not need all of the water!

You don’t want the glaze to be thin and runny, but you do want it to be about the same consistency as honey, so it can be brushed onto the scones easily.

Use a pastry brush to “paint” the glaze over the top of the scones, covering as much of the surface as possible. Divide the glaze evenly so there is enough for all 8 scones.

NOTE: If you have a tiny bit of extra glaze, go back and add it to the scones (use it all).

When I glaze scones, I brush the glaze onto all visible surfaces and even let it run down the back and sides (shown below). That’s why I recommend having something under the rack to catch any drips.

Once the scones are glazed, let them rest on the rack to continue to cool. Cherry Chocolate Chip Scones are at their very best when served at room temperature.

Enjoy The Cherry Chocolate Chip Scones

The glaze will harden slightly as they rest and cool more, and once it has “hardened”, the cherry chocolate chip scones are ready to be served and enjoyed.

These scones are really quite tasty and are packed with the chopped cherries and chocolate chips, so there is lots of flavor in each and every bite.

I hope you have the opportunity to make (and enjoy) these delicious scones for your family and/or friends and trust you will 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 SCONE 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 yummy scone recipes to choose from, including:

Want More Recipes? Get My FREE Newsletter!

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

There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
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↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Cherry Chocolate Chip Scones

Prep Time

20 mins

Cook Time

20 mins

Total Time

40 mins

Enjoy delicious Cherry Chocolate Chip Scones for breakfast or as an afternoon snack with coffee or tea! The recipe makes 8 yummy scones!

Category: Breakfast, Snack

Cuisine: All Cuisines

Keyword: cherry chocolate chip scones

Servings: 8 scones

Calories Per Serving: 463 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For Scones:

2 cups all-purpose flour
⅓ cup granulated sugar
2 teaspoons baking powder
½ teaspoon salt
½ cup COLD Butter = 1 stick or 8 Tablespoons
2 large eggs
1 teaspoon vanilla extract
¾ cup semi-sweet chocolate chips
15 Bing cherries each pitted, chopped

For Glaze Topping:

1½ cups powdered sugar (i.e. confectioner's sugar)
¼ teaspoon vanilla extract
3-4 teaspoons water until thin enough to brush on scones

Instructions

Preheat oven to 425°F.
Whisk flour, sugar, baking powder and salt in a large bowl until combined. Use a pastry blender to cut in chunks of COLD butter until butter is the size of peas. NOTE: You can also do this in a food processor. Pulse chunks of COLD butter into flour mixture until butter is the size of peas. Now add eggs and vanilla to the bowl. Stir until they're fully incorporated.
Add chopped cherries and chocolate chips to dough. Gently stir until they're mixed into the dough. Dough will be thick and sticky.
With floured hands, shape dough into a ball; transfer it to a floured work surface. Sprinkle dough with flour as needed (it's sticky). Add flour to your hands as needed to prevent sticking. Knead dough until it comes together in a cohesive ball. Sprinkle dough with more flour (as needed) until dough is not sticky. Shape dough into an 8" circle, about 1" high.
Use a pizza cutter or sharp knife to cut dough into 8 pie-shaped wedges. Place wedges on an ungreased baking sheet. Arrange wedges in a circle (pointed tip toward the middle), leaving ½" between wedges.
Bake scones at 425°F. for 18-20 minutes. Scones should be golden brown on top and set. Remove from oven; let cool 4-5 minutes, then separate scones with a knife. Transfer scones to a wire rack to finish cooling. TIP: Put paper towels, foil or parchment paper UNDER rack to catch drips while glazing scones.

Make Glaze for Scones:

Combine powdered sugar and vanilla in a small bowl. Add 3-4 tsp. water (one tsp. at a time), stirring until glaze is lump-free/thin enough (consistency of honey) to be "brushed" onto scones (may not need all the water). Use a pastry brush to brush glaze on scones, covering as much surface as possible, letting it run down the back and sides. Divide glaze evenly, using ALL the glaze.
Let glazed scones rest/continue to cool until glaze hardens. They taste best served at room temperature. Serve and enjoy!

Nutrition Facts

Cherry Chocolate Chip Scones

Amount Per Serving (1 scone + glaze)

Calories 463 Calories from Fat 180

% Daily Value*

Fat 20g31%

Saturated Fat 11g69%

Trans Fat 0.5g

Polyunsaturated Fat 1g

Monounsaturated Fat 5g

Cholesterol 78mg26%

Sodium 258mg11%

Potassium 286mg8%

Carbohydrates 66g22%

Fiber 3g13%

Sugar 39g43%

Protein 6g12%

Vitamin A 440IU9%

Vitamin C 1mg1%

Calcium 71mg7%

Iron 3mg17%

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

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04
Apr
2026

One Jar Strawberry Rhubarb Jam

categories: Canning And Preserving, Tip Of The Day

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One Jar Strawberry Rhubarb Jam is a “small batch” recipe (no pectin/no canning). Make 1 pint or 2 half-pint jars of yummy jam in a saucepan!

Today I want to share a recipe for a small batch of strawberry rhubarb jam that tastes fabulous. This jam requires no special canning experience or equipment, because it’s made in a large saucepan (instead of using a water bath canner).

How’s that for a simple way to make only a jar or two of delicious homemade jam? I made this recipe because I’d picked a small amount of strawberries and rhubarb from our backyard garden and wanted to make a little bit of jam!

This jam does not need pectin to thicken it, because the cooking process used will achieve that on its own! That’s why I made this particular recipe, because I was out of pectin!

When done, the amount of jam produced is enough to fill a one-pint jar (2 cups) or you two smaller half-pint jars (1 cup each). Here’s how to make it.

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

Cooking The Strawberry Rhubarb Jam

NOTE: Before you begin cooking, place two small plates in your freezer (they will be needed later to test the jam for readiness). Don’t skip this step!

Measure sliced strawberries and rhubarb into a large saucepan (I use my Dutch Oven). Add granulated sugar, fresh lemon juice and a pinch of salt.

Stir these ingredients until they have been fully combined. Turn the heat on to Medium High heat and cook this for 3-5 minutes, stirring occasionally.

Now turn the heat down to Medium Low and simmer the jam, stirring it often until the strawberries and rhubarb begin to break down a bit.

I use a potato masher to “help” break down the fruit slightly. You will want to have some nice chunks of fruit, so don’t go crazy with the masher… ha ha!

Continue Cooking The Jam

Simmer the jam for about 15 minutes, stirring it often. The fruit will continue to break down, and the jam will continue to thicken as it cooks. Just keep stirring!

After the jam has cooked for the 15 minutes, test the jam to see if it is ready by performing the PLATE TEST (see below). This simple test will show you if the jam is ready or if it needs to cook a bit more.

Since there is no pectin used in one jar strawberry rhubarb jam, this is the best way to know if the correct thickness for the jam has been achieved.

When done cooking the jam, move the pan off of the heat source. The mixture might look like it still has too much liquid, but as it cools the jam mixture will thicken even more.

How To Know If The Jam Is Ready- The Plate Test!

Make sure you have removed the pan from the heat source. To test the jam to see if it is ready, remove one of the chilled plates from your freezer.

Place a small spoonful of the jam onto the COLD plate (photo on the left below). Run a finger down through the jam. If a clear trail is left and the jam holds its shape (photo on the right below), it is ready!

If it is NOT ready (“finger path” fills in with liquid or runs because of too much liquid), put the pan back on the Medium Low heat and simmer the jam a couple minutes more. Try plate test again using the second chilled plate from the freezer.

When The Jam Is Ready

When done, let the jam sit (still in the pan) and off of the heat for about 5 minutes to cool slightly. Transfer the jam into 1 pint-sized jar (holds 2 cups) or into 2 half-pint jars (each holds 1 cup).

Let the jam cool completely before you put a lid on the jar(s). This typically takes between 35-45 minutes on average and is inactive prep time.

Attach a lid (or the flat lids and screw bands if using) and refrigerate the jam until it has fully chilled. As the jam is refrigerated it will thicken a bit more, resulting in a fabulous, dense jam ready to be enjoyed.

NOTE: If you decide to can this jam (for long time storage) rather than eating it right away, you can find my canning notes at the bottom of the printable recipe card below).

Serve The One Jar Strawberry Rhubarb Jam

One Jar Strawberry Rhubarb Jam tastes amazing on toast, English muffins, biscuits, etc. It is even delicious used as a topping for pancakes and PB & J sandwiches, if desired.

Open your jar of jam and spread it on your choice of toast, etc. and enjoy its sweet and tangy flavor. It tastes wonderful, and because of that I am confident you’ll love it, too!

I hope you have the opportunity to make this delicious jam! Enjoy the convenience of making a jar of homemade jam without any special canning equipment or pectin!

However, if you already enjoy canning your jam using a traditional canning recipe, please check out my other recipe for Strawberry Rhubarb Jam (yields 9 half-pint jars using pectin, water bath canner, etc.).

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

Looking For More JAM 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 jam recipes to choose from, including:

Want More Recipes? Get My FREE Newsletter!

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

There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
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Original recipe source: Afton, at Simple Small-Batch Strawberry Rhubarb Jam – The Reader’s Kitchen

↓↓ PRINTABLE RECIPE BELOW ↓↓

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One Jar Strawberry Rhubarb Jam

Prep Time

15 mins

Cook Time

30 mins

Cooling Time (inactive prep)

45 mins

Total Time

1 hr 30 mins

One Jar Strawberry Rhubarb Jam is a "small batch" recipe (no pectin/no canning). Make 1 pint or 2 half-pint jars of yummy jam in a saucepan!

Category: Jam / Canning and Preserving

Cuisine: All Cuisines

Keyword: one jar strawberry rhubarb jam

Servings: 32 Tablespoons (1 pint or 2 half pints)

Calories Per Serving: 28 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

2 cups sliced strawberries
1½ cups sliced rhubarb
1 cup granulated sugar
2 Tablespoons lemon juice
1 pinch table salt

US Customary - Metric

Instructions

NOTE: Before beginning, place two small plates in your freezer (needed later to test jam for readiness). Don't skip this step!

Cook The Jam:

Measure strawberries, rhubarb, sugar, lemon juice and salt into a large saucepan. Stir until they are fully combined. Cook this mixture for 3-5 minutes on Medium High heat, stirring occasionally.
Turn the heat down to Medium Low and cook (simmer) the jam, stirring often until strawberries and rhubarb begin to break down and soften. Use a potato masher to "help" break down the fruit slightly if desired. Simmer the jam for about 15 minutes, stirring often. The fruit will continue to break down, and the jam will continue to thicken as it cooks. Just keep stirring!
After the jam has cooked for 15 minutes, test the jam to see if it is done by performing the PLATE TEST (see below). This simple test will show you if the jam is ready or if it needs to cook a bit more.

THE PLATE TEST:

Take pan off the heat. Remove one chilled plate from the freezer. Place a small spoonful of jam onto the COLD plate. Run a finger through the jam. If a clear trail is left and the jam holds its shape, it is ready! NOTE: If it is NOT ready (still too much liquid), put the pan back on Medium Low heat; simmer it for 2 more minutes, then try again using the second cold plate from the freezer.

Jar The Jam And Refrigerate:

When done, let the jam rest (still in the pan and off the heat) for 5 minutes to cool slightly. Transfer jam into 1 pint-sized jar (holds 2 cups) or into 2 half-pint jars (each holds one cup). Let the jam cool completely before covering the jar. Attach a lid (or flat lids/screw bands if using). Refrigerate jam until fully chilled. Serve and enjoy!

Recipe Notes

CANNING INSTRUCTIONS: Use bottled lemon juice instead of fresh lemon juice. Leave 1/8-inch headspace in each jar. Follow manufacturers water bath canning instructions for your individual canner. Process pint jars for 15 minutes. Process half-pint jars for 10 minutes.

Nutrition Facts

One Jar Strawberry Rhubarb Jam

Amount Per Serving (1 Tablespoon)

Calories 28 Calories from Fat 1

% Daily Value*

Fat 0.1g0%

Saturated Fat 0.005g0%

Polyunsaturated Fat 0.02g

Monounsaturated Fat 0.01g

Sodium 2mg0%

Potassium 31mg1%

Carbohydrates 7g2%

Fiber 0.3g1%

Sugar 7g8%

Protein 0.1g0%

Vitamin A 7IU0%

Vitamin C 6mg7%

Calcium 6mg1%

Iron 0.1mg1%

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

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28
Mar
2026

Ground Beef Empanadas

categories: Beef, Main Dishes

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Make a dozen delicious Ground Beef Empanadas with meat, potatoes, Mexican spices and peas stuffed inside a fried, flaky pastry dough crust.

Today I want to share a great recipe for ground beef empanadas with you. This recipe will yield 12 beautiful empanadas, perfect for lunch or dinner!

I found this recipe online a while ago and decided to give it a try. I have made fruit empanadas quite a few times but decided to make some with ground beef and Mexican-inspired spices.

My husband and I both LOVED them! We froze several of the empanadas and then reheated them in our air fryer a couple weeks later. They were still just as amazing!

I hope you enjoy trying these ground beef empanadas, too! Here’s how to make them.

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

Prepare The Pastry Dough

Put a blade attachment on a food processor, then add all-purpose flour, salt and chunks of very cold butter. Pulse these ingredients several times until the butter has been reduced to about the size of peas in the flour.

Add one large egg and cold water into the food processor. Pulse these ingredients again, continuing only until everything comes together into a cohesive ball of dough.

Remove the dough ball from the processor and shape it with your hands into a flat round circle. Wrap the dough tightly in plastic wrap and refrigerate it for one hour (at least!).

Make The Ground Beef Filling

While the dough chills, make the meat filling. Heat olive oil on medium in a large skillet. Once the oil is hot, add chopped red onion, chopped jalapeños and chopped green chiles.

Sauté them for a couple of minutes until they have softened slightly. Stir in salt, chili powder, paprika and ground cumin and stir to combine.

The next thing you will do is stir tomato paste into this veggie/spice mixture until it has been incorporated. Sauté these ingredients for another couple of minutes.

Add ground beef to the spice mixture and cook the beef until it is no longer pink. Break up the meat as it browns. This usually takes about 4-5 minutes.

When the meat is done cooking, take the skillet off of the heat and let the ground beef filling cool slightly.

After the filling has had the chance to cool a bit, add pre-cooked potato cubes, frozen peas, fresh chopped green onion and parsley to the meat filling.

Stir until all of these filling ingredients are well-combined. Now let’s make some ground beef empanadas!

Cut Out Pastry Dough

Remove and unwrap the refrigerated pastry dough and place it on a floured work surface. Roll the dough out until it is about ¼” thick.

Use a biscuit cutter, small bowl or a ring cutter that is approximately 4½”- 5″ in diameter. I ended up using a 4½” plastic jar lid for my empanadas, which worked great!

Cut out 12 circles of dough, approximately 5″ in diameter. Gather and re-roll leftover dough and cut out additional circles, until you have 12 total.

Fill The Empanadas

Use a rolling pin to roll the dough circles out just a little bit more to make them slightly larger (shown below). Spoon about ¼ cup of the filling in the center of each pastry round.

Avoid overfilling the empanada or it will make it a little bit harder to fully enclose and seal the filling with the pastry dough.

Seal The Empanadas

After filling the dough, fold each empanada in half by bringing one edge of the dough up and over the filling until it reaches the other edge. The empanadas should be in a half-moon shape now.

Pinch the edges together to lightly seal the edges, then crimp the outer edges of the dough with the tines of a fork (shown below), to tightly seal the filling inside the pastry dough.

Be careful not to puncture the dough with the fork and make sure the empanadas are fully sealed to prevent the filling from leaking out while frying them.

Fry The Empanadas

Fill an electric skillet OR a large, deep skillet or a large saucepan with enough vegetable oil until it is about 1″ in depth. Heat the oil until it registers between 360°-375°F. on a digital thermometer.

For best results do NOT add the empanadas to the hot oil until it has reached that temperature or level of heat.

Once the oil is at temperature, add 2-3 empanadas to the skillet at a time. Fry them for about 2-3 minutes, then carefully turn them over and cook the other side for the same amount of time.

When done, they should be lightly browned and crispy on both sides. Transfer them out of the skillet and onto a wire rack (on top of paper towels to absorb any dripping oil).

IMPORTANT: After cooking a batch, it is really important to let the oil come back again to the correct temperature before frying the next batch!

Let the hot empanadas cool slightly on the wire rack (for a minute or two) before you serve them. See how pretty and golden brown they are on the outside?

When they come out of the hot oil in the fryer the pastry crust is nice and flaky, too! Now it’s almost time to serve and enjoy them.

Serve The Ground Beef Empanadas

Serve the ground beef empanadas while they are hot. We serve them with sour cream and salsa on the side to dip each bite in, because they add even more flavor!

Taco sauce and guacamole are two more delicious toppings or dips for the empanadas, so serve them with whatever toppings you prefer.

Dip or spoon some sour cream and salsa on the empanadas and take a big bite. YUM! We think these ground beef empanadas are amazing!

The empanadas freeze very well (after they have cooled completely) if wrapped well. We reheat them (thawed) in our air fryer at 340°F. for about 3-4 minutes.

I hope you have the opportunity to make this delicious recipe and trust you and those you love will enjoy these empanadas 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 Recipes Using GROUND BEEF?

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Original recipe source and with thanks to: Alyssa Rivers at: https://therecipecritic.com/empanadas

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Ground Beef Empanadas

Prep Time

30 mins

Cook Time

20 mins

Resting Time (dough chilling)

1 hr

Total Time

1 hr 50 mins

Make a dozen delicious Ground Beef Empanadas with meat, potatoes, Mexican spices and peas stuffed inside a fried, flaky pastry dough crust.

Category: Main Dish

Cuisine: Spanish

Keyword: ground beef empanadas

Servings: 12 empanadas

Calories Per Serving: 278 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For The Dough:

3 cups all-purpose flour
½ teaspoon salt
½ cup COLD butter cubed (=one stick or 8 Tbl.)
1 large egg
¾ cup cold water

For The Beef Filling:

2 Tablespoons olive oil
½ cup chopped red onion* *finely chopped
1 Tablespoon fresh jalapeño pepper seeded/finely chopped
1 Tablespoon diced green chiles
1 teaspoon chili powder
1 teaspoon paprika
½ teaspoon ground cumin
½ teaspoon salt
1 Tablespoon tomato paste
12 ounces ground beef (90% lean)
6 ounces russet potato (pre-boiled and diced)
¼ cup frozen peas (do not thaw)
1 Tablespoon chopped green onions
1 Tablespoon chopped fresh parsley
OIL, for frying empanadas enough for a 1" depth in skillet

US Customary - Metric

Instructions

Make Dough:

Put blade attachment on food processor. Add flour, salt and cold butter chunks. Pulse several times until butter is reduced to the size of peas, then add egg and cold water. Pulse again, continuing only until mixture comes together in a cohesive ball of dough. Remove dough; shape it with your hands into a flat round circle. Wrap tightly in plastic wrap; refrigerate dough one hour (at least!).

Make Beef Filling (while dough is refrigerated):

Heat olive oil on medium in a large skillet. Once hot, add red onion, jalapeños and green chiles. Sauté until they've softened slightly (2-3 minutes). Stir in salt, chili powder, paprika and cumin. Add tomato paste; stir until combined. Sauté 2 more minutes. Add ground beef. Cook until meat is browned/fully cooked, breaking up the meat as it cooks (about 4-5 minutes). When done, take skillet off the heat; let the filling cool slightly (3-4 minutes). Stir in cooked diced potato, frozen peas, green onion and parsley until combined.

Make and Fill Empanadas:

Unwrap cold pastry dough; put dough on floured work surface. Roll dough out until it is about ¼" thick. Use a biscuit cutter, small bowl or ring cutter that is approx. 5" in diameter. Cut dough into 12 circles, approximately 5" in diameter. Gather/re-roll leftover dough; cut additional circles until you have 12 total. Roll dough circles out just a little bit more to make them slightly larger.
Spoon about ¼ cup of the filling in the center of each dough round. Avoid overfilling or it will be harder to fully enclose and seal in the filling. Fold empanadas in half by bringing one half of the dough up and over the filling until it reaches the other edge (half-moon shape). Pinch edges together to seal, then carefully crimp edges with the tines of a fork to tightly seal filling inside. Make sure empanadas are fully sealed to prevent filling from leaking out while cooking.

Cooking The Empanadas:

Fill an electric skillet OR a large skillet or large saucepan with vegetable oil until oil reaches 1" in depth. Heat oil until it registers between 360°-375°F. on a digital thermometer. Do NOT add empanadas to the oil until it has reached the correct temp. (for best results). Once oil is at temp, add 2-3 empanadas to the oil at a time. Fry for 2-3 minutes, then turn them over; cook the other side 2-3 minutes. When done, both sides should be lightly browned and crispy. Transfer them from the oil onto a wire rack (over paper towels to absorb any oil drips). IMPORTANT: After cooking a batch, it is really important to let oil re-heat to the correct temperature again before frying the next batch!
Let empanadas cool slightly before serving. Serve with favorite condiments (guacamole/sour cream/salsa, etc.). Enjoy!

Nutrition Facts

Ground Beef Empanadas

Amount Per Serving (1 empanada)

Calories 278 Calories from Fat 126

% Daily Value*

Fat 14g22%

Saturated Fat 7g44%

Trans Fat 0.5g

Polyunsaturated Fat 1g

Monounsaturated Fat 5g

Cholesterol 54mg18%

Sodium 301mg13%

Potassium 239mg7%

Carbohydrates 28g9%

Fiber 2g8%

Sugar 1g1%

Protein 10g20%

Vitamin A 483IU10%

Vitamin C 5mg6%

Calcium 21mg2%

Iron 3mg17%

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

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21
Mar
2026

Cheddar Chive No-Knead Bread

categories: Breads

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Cheddar Chive No-Knead Bread is a large, no-knead savory loaf filled and flavored with chives and sharp cheddar cheese. It is delicious!

Today I want to share with you a delicious recipe for cheddar chive no-knead bread. I modified a couple recipes I use for no-knead bread and added cheese and chives to try this flavor combination.

The result is a great loaf of bread! Crispy and golden-brown on the outside and soft and delicious on the inside, just the way we love it!

I am confident you are going to love it, too. Here’s how to make a beautiful loaf of cheddar chive no-knead bread.

Make The Bread Dough

Combine flour, salt and instant yeast in a large mixing bowl. Add lukewarm water (about 80°F.) to the dry ingredients and then stir very well, until it comes together and forms a “shaggy” mound of dough.

When the dough has come together, add grated sharp cheddar cheese and chopped chives and stir well to fully incorporate them into the dough.

Let The Dough Rise

Cover the bowl tightly with plastic wrap; let the dough rest in a warm place (free from drafts) at room temperature for 8-12 hours. I usually let mine sit about 12 hours (overnight).

This lengthy rising time helps develop a nice sourdough flavor for the bread. After this rising time, the “tacky” dough should have doubled in size.

Shape the Dough Into A Loaf

Lay a large piece of parchment paper on a large baking sheet and sprinkle it with flour. Turn the dough out of the bowl onto the floured parchment paper.

NOTE: The parchment paper should be larger than the loaf on ALL sides, to make it easier to lift the loaf out of the pan after baking.

Gently shape the dough into a round loaf, sprinkling the dough with additional flour, if necessary, to prevent sticking. In the first photo below, I shaped the loaf on a floured surface, then transferred the loaf to parchment paper for baking (both methods work).

Cover the dough loosely (again) with plastic wrap. Let it rest in a warm place while you pre-heat the pan used to bake the bread.

Preheat Dutch Oven And Then Bake Bread

Place a Dutch oven (with oven-safe lid and handles) in your oven on a middle rack. Turn the heat to 450°F. and let the oven pre-heat (with the pan in there the entire time).

Once the oven has reached 450°F., keep the covered Dutch oven in there for 30 more minutes.

After the additional 30 minutes of pre-heating, pick up the loaf using the parchment paper to lift it up and place it in the VERY HOT Dutch oven. Make sure all the parchment paper is INSIDE the pan, then put the cover back on the Dutch oven

Bake the cheddar chive no-knead bread for 30 minutes (at 450°F.). After 30 minutes, remove the lid from the pan and continue baking for 5 more minutes (uncovered).

Remove the pan from the oven and carefully lift the parchment paper and the loaf up and out of the HOT pan. Place the hot bread on a wire rack to cool.

The cheddar chive no-knead bread should be beautifully golden browned on all sides and should smell really good!

Slice And Serve Cheddar Chive No-Knead Bread

This bread will slice the easiest when the bread has had the chance to cool a bit. While it cools, use a pastry brush to remove any excess flour from the bread.

Use a serrated knife to slice the cheddar chive no-knead bread into thin slices and serve warm with soft butter for a de3licious treat!

You can see in the photo below the cheddar cheese and chives distributed throughout each slice. We always love a warm slice with melted butter on it. YUM!

The bread can also be broiled (or toasted) for a nice crispy slice, too! Shown below is a broiled piece of cheddar chive no-knead bread, served with BBQ ribs and baked beans!

I hope you have the opportunity to make a loaf of this tasty no-knead bread and trust you (and those you love) will enjoy it 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 BREAD 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 bread recipes (savory and sweet) to choose from, including:

Want More Recipes? Get My FREE Newsletter!

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

There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
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↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Cheddar Chive No-Knead Bread

Prep Time

10 mins

Cook Time

35 mins

Rising/Dutch oven preheat (inactive)

8 hrs

Total Time

8 hrs 45 mins

Cheddar Chive No-Knead Bread is a large, no-knead savory loaf filled and flavored with chives and sharp cheddar cheese. It is delicious!

Category: Bread, Side Dish

Cuisine: All Cuisines

Keyword: cheddar chive no-knead bread

Servings: 16 half slices

Calories Per Serving: 158 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

4½ cups all-purpose flour + more for dusting
1½ teaspoons salt
½ teaspoon instant yeast* *or same amount of active dry yeast
2 cups lukewarm water (about 80℉.)
1 cup sharp cheddar cheese (grated)
⅓ cup chopped chives

US Customary - Metric

Instructions

Combine flour, salt and instant yeast in a large mixing bowl. Add lukewarm water to the dry ingredients and then stir very well, until it comes together and forms a "shaggy" mound of dough. Add grated cheese and chopped chives and stir well, to incorporate them into the dough.
Cover the bowl with plastic wrap; let the dough rest in a warm place (free from drafts) at room temperature for 8-12 hours. The dough should double in size.
Lay a large piece of parchment paper on a large baking sheet. The paper should be larger than the loaf on all sides. Lightly dust the paper with additional flour, then turn the dough out of the bowl onto the floured paper. Gently shape the dough into a round loaf, dusting with extra flour, if necessary, to prevent sticking. Cover the bread dough loosely with plastic wrap.
Place a Dutch oven (with oven-safe lid/handles) in the oven. Set the heat for 450℉. Once the oven reaches the temperature (450℉.), keep the Dutch oven in there for 30 more minutes before adding the bread.
Carefully pick up the parchment paper (with loaf) and place it into the VERY HOT DUTCH OVEN. Make sure all the parchment paper fits inside the Dutch oven and put the lid back on. Bake the bread at 450℉. for 30 minutes. After 30 minutes, remove the lid and continue baking 5 more minutes (uncovered).
Remove the pan from the oven. Carefully lift paper (and loaf) out of the hot pan and onto a wire rack to cool. Use a pastry brush to dust off any excess flour remaining on loaf. Cheddar Chive No-Knead Bread slices best when it has cooled a bit before cutting and serving. TIP: Try slicing it in thin slices, then cut each large piece in half for the most servings. Enjoy.

Nutrition Facts

Cheddar Chive No-Knead Bread

Amount Per Serving (1 half slice)

Calories 158 Calories from Fat 27

% Daily Value*

Fat 3g5%

Saturated Fat 1g6%

Polyunsaturated Fat 0.2g

Monounsaturated Fat 1g

Cholesterol 7mg2%

Sodium 267mg12%

Potassium 49mg1%

Carbohydrates 27g9%

Fiber 1g4%

Sugar 0.1g0%

Protein 5g10%

Vitamin A 107IU2%

Vitamin C 0.5mg1%

Calcium 57mg6%

Iron 2mg11%

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

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14
Mar
2026

Instant Pot Pork Tenderloin And Gravy

categories: Instant Pot Recipes, Main Dishes, Pork

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Instant Pot Pork Tenderloin (and gravy) is a delicious dish that serves 4! Juicy pork slices are drizzled with a maple syrup and Dijon gravy.

Today I want to share with you a great recipe for Instant Pot Pork Tenderloin and Gravy (4 servings). I found the original recipe on Pinterest a while ago, tried it, and it was a hit!

So, I decided to post the recipe here on the old blog in the hopes that others out there would enjoy making it, as well.

All in all, this is not a difficult recipe, and the result is wonderfully tender pork slices, coated in a delicious and flavorful gravy. It is delicious! Here’s how to make it.

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

A Little Bit Of Prep

In a small bowl, whisk together dried garlic powder, rosemary, thyme, onion powder, salt and black pepper until they have been fully combined.

These dry ingredients are the spice mixture that will be used to season the pork tenderloin. Set the spices aside once combined.

In a separate bowl, whisk chicken broth, low sodium soy sauce, pure maple syrup (or honey) and Dijon mustard together until smooth.

Pan-Sear The Seasoned Pork Tenderloin

Prepare the tenderloin by patting it dry with paper towels, then cutting away and discarding any extra silver skin on the meat.

Brush or rub all sides of the pork with ½ Tablespoon of extra virgin olive oil. Sprinkle both sides of a pork tenderloin with the dry spices, pressing them into the meat so they adhere.

The recipe (as written) calls for using a 1½ to 2-pound pork tenderloin, but I have included cooking times for a smaller sized tenderloin further below.

Press the SAUTÉ button on the Instant Pot and let the machine heat up for 1 minute. Add ½ Tablespoon of extra virgin olive oil and let it get hot.

Place the seasoned pork tenderloin in the hot oil and sauté it only until it is lightly browned on ALL sides. Do NOT cook it all the way through!

Once the tenderloin has been pan-seared and browned on all sides, take it out of the Instant Pot and let it rest onto a plate for a couple minutes.

Time To Cook The Pork Tenderloin

Pour the broth mixture into the Instant Pot inner cannister. The Instant Pot should still be on the SAUTÉ setting.

As the broth begins to heat up, use a wooden spoon to scrape the bottom of the pot to deglaze it as it cooks.

Continue heating and scraping until no browned bits of food are left stuck to the bottom of the pot. This will help prevent the Instant Pot from giving you the dreaded BURN warning later!

Scraping up the little browned bits from the bottom of the pot that are left over after sautéing the tenderloin will also add more flavor to this dish.

Cook The Pork Tenderloin

Press the CANCEL button to stop the sauté feature. Place the browned pork tenderloin on top of the broth mixture in the Instant Pot.

You may find you will need to curve or coil the meat slightly in the pot to help it fit comfortably on top of the broth. Lock the Instant Pot lid in place. Flip the toggle switch to SEALING.

Press the MANUAL (High pressure) button and cook the pork tenderloin for 3 minutes. If your pork tenderloin is smaller, you may find that less cooking time is necessary (see below).

NOTE: Cook a tenderloin with a weight between 1½-2 pounds for 3 minutes (then 12-minute Natural release time). If the tenderloin weighs 1¼ pounds or less, cook it for 1 minute (then 12-minute Natural release time)

The Instant Pot will gradually begin to heat and build pressure inside (about 10 minutes). Once it has reached full pressure, the pressure gauge on top of the machine will pop up, and the cooking program timer will begin.

Once The Pork Tenderloin Is Done Cooking

When done, let the pressure release NATURALLY (do nothing) for 12 minutes. The timer on the Instant Pot will begin counting the time and will show it on the display panel.

Once the internal pressure has been fully released, the pressure gauge (on top) will drop down, indicating it is now safe to open the lid.

Check the internal temperature of the pork using an instant-read digital thermometer. It should have a safe internal temperature of 145°F. (See below for instructions on what to do if the meat is at least 10 degrees or more below 145°F).

If you find it needs only a little more heat to reach 145°F, re-lock the lid and let the meat rest for 2-3 minutes in the residual heat remaining inside the Instant Pot. Unlock the lid and check the temp again.

What If Pork Hasn’t Reached The Correct Temperature?

NOTE: If the meat (after cooking and Natural 12-minute release) is more than 10 degrees less than 145°F., re-lock the lid and cook the meat for one more minute on HIGH PRESSURE, then do a quick release.of the remaining pressure.

Try not to over-cook the pork because that can make it dry! Transfer the pork tenderloin onto a plate, cover it tightly with foil, and let the meat rest for about 8-10 minutes.

Make The Gravy

While the meat rests, make the gravy using the liquid remaining in the Instant Pot. First, press the CANCEL button, then press the SAUTÉ button.

Whisk together 2 Tablespoons of cornstarch and 2 Tablespoon of water until it is lump-free. This is called a “slurry”, and it is used to thicken the broth.

Pour the slurry into the hot broth, and bring this liquid mixture to a simmer, stirring it often with a wooden spoon until it begins to thicken slightly.

Press the CANCEL button to turn off the heat and continue to stir as this gravy thickens. Once done, it is time to serve the Instant Pot pork tenderloin and gravy!

Serve The Instant Pot Pork Tenderloin And Gravy

Unwrap the pork tenderloin and place it on a cutting board. Cut it into ½” slices and then transfer those slices to a serving platter (shown below).

Spoon the hot gravy over the top, making sure each slice is covered with the hot gravy. Garnish with fresh parsley, if desired and serve immediately.

My husband and I enjoyed the Instant Pot Pork Tenderloin and Gravy served with peas and homemade Duchess Potatoes on the side. It was a wonderful meal!

I hope you have the opportunity to make this delicious Instant Pot recipe and trust you and those you love will enjoy it, too! It’s DELICIOUS!

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 INSTANT POT 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 Instant Pot recipes to choose from, including:

Want More Recipes? Get My FREE Newsletter!

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

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

Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
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Instagram: jbatthegratefulgirlcooks

Original recipe source: Erin Clarke (wellplated.com): Instant Pot Pork Tenderloin

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Instant Pot Pork Tenderloin (and gravy)

Prep Time

15 mins

Cook Time

20 mins

Total Time

45 mins

Instant Pot Pork Tenderloin (and gravy) is a delicious dish that serves 4! Juicy pork slices are drizzled with a maple syrup and Dijon gravy.

Category: Main Dish

Cuisine: All Cuisines

Keyword: instant pot pork tenderloin

Servings: 4

Calories Per Serving: 295 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1½ pounds pork tenderloin 1½ - 2 pounds can be used
1 Tablespoon extra virgin olive oil ** **DIVIDED USE

Seasoning Mix:

2 teaspoons dried crushed rosemary
1 teaspoon garlic powder
1 teaspoon dried thyme
1 teaspoon kosher salt
½ teaspoon black pepper
½ teaspoon onion powder

For Gravy:

¾ cup low sodium chicken broth
2 Tablespoons low sodium soy sauce
2 Tablespoons pure maple syrup (or honey)
2 teaspoons Dijon mustard

For Gravy "Slurry":

2 Tablespoons cornstarch
2 Tablespoons water

US Customary - Metric

Instructions

In a small bowl, whisk garlic powder, rosemary, thyme, onion powder, salt and pepper until combined. Set aside.
In a separate bowl, whisk chicken broth, soy sauce, maple syrup (or honey) and Dijon together until smooth.
Pat tenderloin dry. Cut away (and discard) silver skin on the meat. Brush or rub all sides of the pork with ½ Tablespoon. olive oil. Season all sides of the pork with spice mix, pressing them into the meat to adhere.
Press SAUTÉ button; let Instant Pot heat for 1 minute. Add ½ Tablespoon of olive oil; let it get hot. Add tenderloin; sauté on all sides until browned Do NOT cook it all the way through! Transfer pork to a plate; let it rest.
Put broth, soy sauce, maple syrup and Dijon into the Instant Pot. Instant Pot should still be on SAUTÉ setting. Use a wooden spoon to scrape the bottom of the pot often to deglaze it as it cooks. Continue until no browned bits are left stuck to the bottom of the pot (to avoid the BURN warning later).
Press CANCEL button. Put the tenderloin back in the Instant Pot. If needed, curve the meat slightly in the pot to help it fit. Lock the lid in place. Flip the toggle switch to SEALING. Press MANUAL (High pressure) button; set cook timer for 4 minutes. It should take about 10 minutes to reach full pressure (gauge will pop up) and the cooking program begins. (See NOTE section below cook time for smaller tenderloins).
When done, let pressure release NATURALLY (do nothing) for 12 minutes. Once the internal pressure has been fully released, the pressure gauge (on top) will drop down, indicating it is safe to open the lid. Check the internal temperature of the tenderloin using a digital thermometer. It should be 145°F. If you find it needs just a tiny bit more time to reach 145℉, re-lock the lid; let it "rest" for 2-3 minutes in the residual heat remaining inside the Instant Pot. Check the temp again. Try not to over-cook the pork because that makes it dry! Transfer the pork tenderloin onto a plate, cover tightly with foil; let meat rest for 7-8 minutes.
While meat rests, make gravy with liquid remaining in the Instant Pot. Press CANCEL button, then press SAUTÉ button. Whisk 2 Tablespoons cornstarch and 2 Tablespoon of water until smooth. Pour the cornstarch slurry into the hot broth. Heat liquid to a simmer, stirring often with a wooden spoon until it begins to thicken. Press CANCEL button to turn off heat; continue to stir until a thickened gravy forms.
Place tenderloin on a cutting board. Cut it into ½" slices, transfer slices to a serving platter. Spoon gravy over the top. Garnish with fresh parsley (optional). Serve immediately.

Recipe Notes

NOTE: If tenderloin weighs 1¼ pounds or less, cook it for only 1 minute (then do the regular 12-minute Natural release time)

Nutrition Facts

Instant Pot Pork Tenderloin (and gravy)

Amount Per Serving (4 g)

Calories 295 Calories from Fat 90

% Daily Value*

Fat 10g15%

Saturated Fat 3g19%

Trans Fat 0.1g

Polyunsaturated Fat 1g

Monounsaturated Fat 5g

Cholesterol 111mg37%

Sodium 1001mg44%

Potassium 778mg22%

Carbohydrates 13g4%

Fiber 0.5g2%

Sugar 6g7%

Protein 37g74%

Vitamin A 18IU0%

Vitamin C 0.2mg0%

Calcium 36mg4%

Iron 2mg11%

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

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