Jul
2025

Air Fryer Salad Croutons

categories: Air Fryer Recipes
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It’s quick and easy to make delicious, well-seasoned Air Fryer Salad Croutons to add crunch and flavor to a favorite mixed green salad.
It's quick and easy to make delicious, well-seasoned Air Fryer Salad Croutons to add crunch and flavor to a favorite mixed green salad.

Today I want to share a very simple way to make croutons for green salads in the comfort of home using an air fryer! I’ve baked homemade croutons for years, but when it is hot outside, I use my air fryer instead of our oven, because it helps our kitchen stay cooler!

Once you’ve cut up about 4 pieces of stale French or Sourdough bread, you’re ready to go! Now you’ll add a buttery seasoning mix to the bread cubes and cook them! It is so easy and pretty quick to make salad croutons using an air fryer!

When the croutons are done cooking, they’re golden brown, crispy, delicious and ready to use on top of mixed green salads! Here’s how to make air fryer salad croutons!

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

Make A Seasoning Mix For The Salad Croutons

You will need butter, dried parsley flakes, grated Parmesan cheese, garlic powder and seasoning salt to make the seasoning for the croutons.

Parsley flakes, Parmesan cheese, garlic powder and seasoning salt ready to season croutons.

Melt butter in a small saucepan on low heat and add the spices to the pan once the butter has melted. Stir until the spices are fully incorporated. Remove the saucepan from the heat and set it aside to cool slightly.

Spices and Parmesan are added to melted butter in saucepan.Buttery seasoning mix will be used to season the salad croutons.

Season The Croutons

Cut four 1″ slices of stale French or sourdough bread into bite-sized cubes. The bread cubes shown below are cut from a loaf of Cheddar Chive No-Knead Bread I made (recipe coming soon).

Stale bread is the best choice instead of fresh, because the bread cubes don’t get soggy once the melted butter and spices are added. Place the bread cubes in a large bowl.

Sourdough or French bread is cut into cubes and placed in a bowl.

Pour the melted butter and spice mixture over the bread cubes in the bowl. Toss the croutons gently to allow the seasoning mix to coat all of the bread cubes.

The seasoning mix is poured over bread cubes and tossed well to combine.

Cook The Air Fryer Salad Croutons

Preheat your air fryer according to the manufacturer’s instructions. Once the croutons are well-coated with the seasoning mix, place them in the inner air fryer basket in a single layer.

Cook the croutons at 300°F. for 4 minutes, then remove the basket from the air fryer. Gently toss or turn the croutons to the other side (as quickly as possible).

Lay them back in the basket in a single layer. Continue to cook the croutons 4-5 more minutes OR until they’re golden brown and crispy. Keep an eye on them because you don’t want them to burn.

NOTE: I use a Cosori air fryer, and the croutons typically take about 8 minutes total to be done. Your time may vary slightly (less time or more), depending on crouton size and your air fryer.

Air fryer basket with seasoned croutons, ready to cook.

Use The Air Fryer Salad Croutons

When the croutons are done, browned and crispy, remove them from the air fryer. Transfer the croutons onto paper towels to allow them to cool.

When done air frying, the salad croutons cool on paper towels.

Here’s a close-up photo of these delicious croutons! Once they’re cooled to room temperature they are ready to serve on top of a yummy mixed green salad.

A closeup photo of well-seasoned, crispy air fryer salad croutons, ready to use.

Add several croutons to a favorite salad and dig in! The croutons are seasoned well, and are a nice, crunchy topping for your salad. Enjoy!

Several air fryer salad croutons are added to a mixed green salad.

I really hope you have the chance to make homemade air fryer salad croutons because they’re delicious, simple to make and easy on the ol’ budget!

Thank you for stopping by today, 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 SALAD RECIPES To Use Croutons On?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have some wonderful salad recipes these croutons would be great on, including:

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1st and 15th) with lots of recipes, tips, etc..
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You can submit your e-mail address there, to be added to my mailing list.

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Air Fryer Salad Croutons
Prep Time
5 mins
Cook Time
8 mins
Total Time
13 mins
 

It's quick and easy to make delicious, well-seasoned Air Fryer Salad Croutons to add crunch and flavor to a favorite mixed green salad.

Category: Condiment, Miscellaneous, Salad
Cuisine: All Cuisines
Keyword: air fryer salad croutons
Servings: 1 (total amount of croutons)
Calories Per Serving: 338 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 4 1" slices sourdough or French bread, slightly stale or other white bread
  • 3 Tablespoons butter melted
  • 1 teaspoon grated Parmesan cheese* *Kraft shaker can is best for croutons
  • 1 teaspoon dried parsley flakes
  • ½ teaspoon garlic powder
  • ½ teaspoon seasoning salt
US Customary - Metric
Instructions

  1. Melt butter in a small pan on low heat, then add the spices. Stir until the spices are fully incorporated. Remove pan from the heat; set it aside to cool slightly.

  2. Cut four 1" slices of stale French or sourdough bread into bite-sized cubes (about 2 cups total). Place bread cubes in a large bowl. TIP: Stale bread is the best choice, because it doesn't get soggy once butter and spices are added.

  3. Pour butter and spice mixture over the bread cubes. Toss the croutons gently to allow seasoning mixture to coat the bread cubes.

  4. Preheat air fryer according to manufacturer's instructions. Once preheated, place seasoned croutons in the inner air fryer basket in a single layer.

  5. Cook croutons at 300°F. for 4 minutes, then remove basket from the air fryer. Gently toss or turn croutons to the other side (as quickly as possible). Spread them back in the basket in a single layer. Continue cooking croutons 3-4 more minutes OR until they're golden brown and crispy. NOTE: Your cooking time may vary slightly (less or more time), depending on crouton size and your air fryer.

  6. When croutons are done, transfer them onto paper towels to cool. When cooled, use them on green salads. Enjoy!

Recipe Notes

NOTE: The caloric calculation shown is for the entire recipe, as the number of croutons used per salad may vary greatly. This calculation is an estimate only, based on using four 1" slices of sourdough bread.  

Nutrition Facts
Air Fryer Salad Croutons
Amount Per Serving (1 g)
Calories 338 Calories from Fat 324
% Daily Value*
Fat 36g55%
Saturated Fat 22g138%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 9g
Cholesterol 95mg32%
Sodium 1544mg67%
Potassium 45mg1%
Carbohydrates 4g1%
Fiber 0.3g1%
Sugar 0.3g0%
Protein 3g6%
Vitamin A 1094IU22%
Vitamin C 0.1mg0%
Calcium 59mg6%
Iron 0.3mg2%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!It's quick and easy to make delicious, well-seasoned Air Fryer Salad Croutons to add crunch and flavor to a favorite mixed green salad.


Jul
2025

Broiled Honey Dijon Salmon

categories: Main Dishes, Seafood
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Looking for a quick dinner? Make Broiled Honey Dijon Salmon in 10 minutes! Coated in honey Dijon sauce and broiled, it’s easy and delicious!
Looking for a quick dinner? Make Broiled Honey Dijon Salmon in 10 minutes! Coated in honey Dijon sauce and broiled, it's easy and delicious!

Today I want to share a delicious dinner recipe featuring skinless salmon fillets! You know those nights when you need to get something good on the table for dinner, but it’s been a CRAZY busy day? That’s when this recipe will come in handy.

It’s as simple as whipping up a super easy sauce in under a minute, basting it on salmon fillets and cooking it under an oven broiler until done. That’s it!

How easy is that? The whole thing is typically on the table in about 10 minutes, from start to finish and has wonderful flavor. It’s EASY, it’s QUICK, and it’s GOOD! Here’s how to make Broiled Honey Dijon Salmon.

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

Make the Honey Dijon Sauce

The only other ingredients you’ll need besides the salmon fillets are the ones used to make the delicious seasoning sauce. They are sea salt, chili powder, apple cider vinegar, cayenne pepper, honey, Dijon mustard and ground black pepper.

The spices and condiments used to season the salmon fillets are shown.

Combine all the sauce ingredients in a small bowl and stir well, until they are fully combined. This mixture is what you will use to bring additional flavor to the salmon.

Ingredients used to season the salmon fillet are combined in a small bowl.

Prepare The Salmon

Pat boneless, skinless salmon fillet dry by blotting them well using a paper towel to remove excess moisture.

Two thin salmon fillets are patted dry using a paper towel.

The salmon I used this time were fairly thin (about ¾” thick), which means less cooking time, because thinner fillets take less time to cook through (approx. 7 minutes).

I normally use fillets that are 1″-1¾” thick, but either size is perfectly fine for this recipe, and both will yield good results if you simply keep an eye on them as they cook.

Place the fillets on parchment paper or aluminum foil and then place them on a rimmed baking sheet before seasoning the salmon. 

Two salmon fillets are placed on a parchment paper-lined baking sheet.

Here’s a photo of two thicker salmon fillets. If using fillets this size (about 1″-1¾” thick) it will usually take about 8-9 minutes to fully finish cooking them through.

Two thicker salmon fillets are shown as a comparison.

Add The Honey Dijon Sauce And Then Broil

Use a pastry brush to fully coat each salmon fillet with the honey Dijon sauce. Put the sauce on thick and use it all to cover the top and sides of each piece.

Two skinless salmon fillets are covered with a honey Dijon seasoning sauce before broiling.

Turn your oven setting to BROIL. Place the baking sheet about 5″-6″ away from the heat source. Broil the salmon for 7-10 minutes, depending on the thickness of the fillets you are using. 

Rotate the pan once during the broiling time to ensure even cooking. Keep an eye on the salmon as it cooks, to make sure it doesn’t “overcook” and dry out. The salmon, when done, should be cooked to a safe internal temperature of 145° and should flake easily with a fork.

After cooking, the broiled honey Dijon salmon is cooked through and flakes easily.

Serve the broiled honey Dijon salmon with some of your favorite sides and enjoy this quick and easy seafood meal!

Two pieces of broiled honey Dijon salmon shown on a plate with rice and asparagus.

Steamed white rice and some crisp-tender steamed asparagus were the side dishes that were enjoyed with the salmon. Both pieces are shown on the plate in the photo below. It was all quite delicious!

Asparagus and white rice, served on a white plate with broiled honey Dijon salmon.

I hope you have the opportunity to try broiled honey Dijon salmon and trust you will enjoy it as much as we do! It is such a quick prep for a really delicious dinner.

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, friend.

Looking For More SALMON Recipes?

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

Want More Recipes? Get My FREE Newsletter!

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

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

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Author's signature

Original recipe source: unknown

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Broiled Honey Dijon Salmon
Prep Time
2 mins
Cook Time
8 mins
Total Time
10 mins
 

Looking for a quick dinner? Make Broiled Honey Dijon Salmon in 10 minutes! Coated in honey Dijon sauce and broiled, it's easy and delicious!

Category: Entree-Seafood
Cuisine: All Cuisines
Keyword: broiled honey Dijon salmon
Servings: 2
Calories Per Serving: 201 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 2 (4-5 oz.) skinless salmon fillets approx. 1" thick
For Seasoning Sauce:
  • 1 Tablespoon honey
  • 1 Tablespoon Dijon mustard
  • 1 Tablespoon apple cider vinegar
  • ½ teaspoon chili powder
  • ¼ teaspoon sea salt
  • 1 pinch ground black pepper
  • 1 pinch cayenne pepper
US Customary - Metric
Instructions

  1. Turn oven to BROILER setting to preheat. Cover a baking sheet with parchment paper or aluminum foil.

  2. Combine all sauce ingredients in a small bowl; stir until fully combined.

  3. Blot salmon fillets dry using a paper towel. Place fillets on prepared baking sheet. Use a pastry brush to fully coat each salmon fillet (top and sides) with sauce.

  4. Place baking sheet 5"-6" away from the heat source. Broil salmon for 7-10 minutes, depending on the thickness of the fillets. Rotate the pan once during broiling to ensure even cooking. Keep an eye on the salmon as it cooks, so it doesn't "overcook" and dry out. The salmon should be cooked to a safe internal temperature of 145° and flake easily with a fork when done.

  5. Serve and enjoy!

Nutrition Facts
Broiled Honey Dijon Salmon
Amount Per Serving (1 g)
Calories 201 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 1g6%
Polyunsaturated Fat 3g
Monounsaturated Fat 3g
Cholesterol 62mg21%
Sodium 432mg19%
Potassium 589mg17%
Carbohydrates 9g3%
Fiber 1g4%
Sugar 9g10%
Protein 23g46%
Vitamin A 220IU4%
Vitamin C 0.1mg0%
Calcium 22mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Looking for a quick dinner? Make Broiled Honey Dijon Salmon in 10 minutes! Coated in honey Dijon sauce and broiled, it's easy and delicious!


Jul
2025

Cranberry Pistachio Scones

categories: Breads, Scones
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Make 8 delicious, buttery Cranberry Pistachio Scones in about half an hour! These yummy treats are wonderful for a quick breakfast or snack!
Make 8 delicious, buttery Cranberry Pistachio Scones in about half an hour! These yummy treats are wonderful for a quick breakfast or snack!

I’ve been making scones for years and years and always enjoy trying new recipes for these breakfast or snack treats! Years ago, I found this recipe in an old Southern Living magazine I had and am now getting around to sharing it here on the ol’ blog!

Cranberry Pistachio scones are light, slightly crumbly, very buttery, and filled with chewy dried cranberries and roasted pistachios. They look wonderful and taste delicious!

Today I want to share this easy recipe with you. My hope is that you see HOW to make them and then decide to make this recipe for yourself, your family or friends. Here’s how to make cranberry pistachio scones.

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

Prepare The Scone Dough

Before beginning to make the dough, preheat your oven to 450°F.  Use shortening or non-stick cooking spray to grease a medium-sized cookie sheet.

Place all-purpose flour, granulated sugar, baking powder and salt in a large bowl and stir until they are combined.

Flour, baking powder, sugar and salt are combined as dry ingredients for scone dough.

Add chunks of COLD butter to the flour mixture in the bowl. Use a pastry blender to cut the butter into the mixture until the butter has been reduced to the size of peas. Place the bowl into the freezer (uncovered) for 5 minutes.

Cold butter chunks are added to the flour mixture in a bowl.Butter is cut into the flour mixture until butter is the size of peas.

After 5 minutes, remove the bowl from the freezer. Add ¾ cup + 2 Tbsp. of half and half into the flour mixture (**This is MOST of the half and half required. You will still have 2 Tbsp. half and half remaining to use later).

Stir these ingredients very well, but only until all the mixture is moistened and just barely combined. Do not overmix this dough.

Half and half is added to the dry ingredients for the scones.

Add Cranberries And Pistachios

Add the dried cranberries and roasted pistachios, then stir only until they have been incorporated into the dough.

Dried sweetened cranberries and roasted pistachios are stirred into the dough.

Pour the dough out of the bowl and onto wax or parchment paper (shown below). Use your hands to shape the dough into a cohesive ball. The dough will be slightly crumbly.

Gently press the dough ball down and out into a circle shape, approximately 7″ across. Use your hands to press and shape the dough as you go.

Cut the dough into 8 equal sized wedges. TIP: A pizza cutter works great, and I highly recommend using one, otherwise use a very sharp knife.

Dough for cranberry pistachio scones is shaped into a 7" circle.

Prepare Scones For Baking

Place the scone wedges about 1-2 inches apart on a baking sheet. Brush the tops of each scone with the reserved 2 Tablespoons of half and half.

Scones are cut into wedges, then half and half is brushed on top of each one.

Sprinkle the top of each of the cranberry pistachio scones with raw sugar (or sanding sugar). NOTE: Raw sugar is an optional topping, but I like to add it. If you prefer not to use it, no problem!

The scones are not overly sweet as is, so I prefer this little bit of added sugar to add a bit more sweetness (and crunch)!

Raw sugar is sprinkled onto each of the scones before baking.

Bake And Serve The Cranberry Pistachio Scones

Bake the cranberry pistachio scones at 450°F. for 13-15 minutes, or until they are cooked through and golden brown. Be careful to not overcook them or they may become dry!

TIP: I recommend checking on them at the 13-minute mark, then keep an eye on them until they reach the desired color and “done-ness”.

Remove the scones from the oven and use a knife to separate them from each other, if necessary. Transfer the scones to a wire rack to cool.

After baking, the cranberry pistachio scones cool on a wire rack.

We prefer these scones best served at room temperature, but if you want to enjoy them while they’re still warm, go for it! They look and taste wonderful, and plump cranberries and crunchy pistachios really enhance the flavor of these treats.

A closeup of the scones shows the pistachios and cranberries on each one.

Place the cooled cranberry pistachio scones on a plate or platter and serve! If you have any leftovers, they freeze well, too (if wrapped and stored in an airtight container).

A serving plate full of cranberry pistachio scones, ready to be served and enjoyed.

I’m confident you will really enjoy these scrumptious cranberry pistachio scones! I hope you will have the opportunity to make some for yourself and those you love.

They are so good to have around for a quick breakfast served alongside a piping hot cup of coffee! My husband and I have also been known to enjoy them for an afternoon snack. YUM!

Thanks so much for stopping by today, 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 delicious scone recipes to choose from, including:

Want More Recipes? Get My FREE Newsletter!

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

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

Find Me On Social Media:

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

Author's signature

Original recipe source: Mary Allen Perry via “Southern Living Magazine”, Dec 2010 issue, page 194

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Cranberry Pistachio Scones
Prep Time
20 mins
Cook Time
13 mins
Total Time
33 mins
 

Make 8 delicious, buttery Cranberry Pistachio Scones in about half an hour! These yummy treats are wonderful for a quick breakfast or snack!

Category: Breakfast, Snack
Cuisine: All Cuisines
Keyword: cranberry pistachio scones
Servings: 8 scones
Calories Per Serving: 326 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 2 cups all-purpose flour
  • ⅓ cup granulated sugar
  • 1 Tablespoon baking powder
  • ½ teaspoon salt
  • ½ cup cold butter cut into small chunks (= 8 Tbsp.)
  • 1 cup half and half *DIVIDED USE
  • ⅓ cup sweetened dried cranberries
  • ¼ cup pistachios (roasted, salted) roughly chopped
  • raw sugar (if using) to sprinkle on top (as desired)
US Customary - Metric
Instructions

  1. Preheat oven to 450°F. Lightly grease a baking sheet.

  2. Place flour, sugar, baking powder and salt in a large bowl; stir until combined. Add COLD butter chunks. Use a pastry blender to cut the butter in until butter is reduced to the size of peas. Place bowl in freezer (uncovered) for 5 minutes.

  3. Remove bowl from freezer. Add ¾ cup + 2 Tbsp. of half and half. Stir well, but only until moistened and combined. Do not overmix. Add cranberries/pistachios; stir only until they're incorporated into the dough.

  4. Pour dough out onto wax or parchment paper. Shape dough with your hands into a ball (dough will be slightly crumbly). Gently press dough ball into a circle, approx. 7" wide. Cut into 8 wedges. TIP: A pizza cutter works great; I highly recommend using one, otherwise use a sharp knife.

  5. Place wedges about 1-2 inches apart on greased baking sheet. Brush the top of each scone with remaining 2 Tbsp. of half and half. Sprinkle the top of each scone with raw sugar (or sanding sugar), if using.

  6. Bake at 450°F. for 13-15 minutes, or until they're cooked through and golden brown. TIP: Check on them at the 13-minute mark, then keep an eye on them until they reach the desired color and "done-ness". Remove scones from oven; use a knife to separate them from each other, if necessary. Transfer scones to a wire rack to cool, then serve and enjoy!

Recipe Notes

NOTES: Can substitute heavy whipping cream for the half and half. *The raw sugar topping (optional) is not included in the caloric calculation as the amount used may vary.

Nutrition Facts
Cranberry Pistachio Scones
Amount Per Serving (1 scone)
Calories 326 Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 10g63%
Trans Fat 0.5g
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 41mg14%
Sodium 257mg11%
Potassium 270mg8%
Carbohydrates 39g13%
Fiber 2g8%
Sugar 14g16%
Protein 5g10%
Vitamin A 478IU10%
Vitamin C 0.5mg1%
Calcium 110mg11%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Make 8 delicious, buttery Cranberry Pistachio Scones in about half an hour! These yummy treats are wonderful for a quick breakfast or snack!


Jun
2025

Patriotic Chocolate Pops

categories: Chocolate, Desserts, Holidays!
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Patriotic Chocolate Pops are a great addition to your holiday celebration! They look festive and the yummy chocolate filling is delicious!
Patriotic Chocolate Pops are a great addition to your holiday celebration! They look festive and the yummy chocolate filling is delicious!

If you’re looking for a fun treat to serve at your Independence Day celebration, perhaps you would be interested in making colorful patriotic chocolate pops?

Each “pop” is filled with a simple, two ingredient chocolate filling. The outside is decorated with layers of red, white and blue chocolate that make the pops look wonderfully “patriotic”.

Set these cute treats out along with some favorite July 4th decorations and see how fast they get gobbled up by your family and friends. They are REALLY tasty and I’m sure you will love them!

They do take a little bit of a time to make (waiting for layers of colored chocolate to harden), but the results are worth every minute! Here’s how to make these patriotic chocolate pops.

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

Making The Chocolate Pops

To make these patriotic chocolate pops you will need 36 Oreo (or other chocolate and creme filled cookies). See note below for important info. about the cookies.

IMPORTANT- Do NOT use double-stuffed or it will not produce the firm chocolate pop needed! Simply use good ol’ Oreo cookies, original flavor and filling. One regular sized package will contain approximately 36 cookies.

Place the cookies in a food processor with the regular blade attachment. Process the cookies until they become fine crumbs. You can use a blender to do this if you don’t have access to a food processor. TIP: Process about half of the cookies first, then add the remaining cookies for easiest and best results.

Chocolate creme-filled cookies are processed in a food processor until they become crumbs.

Once all the cookies have been processed into fine crumbs, add 8 ounces of softened cream cheese into the food processor. If you cut the cream cheese into chunks, it will be easier!

The cookies become crumbs and are finished processing.Chunks of softened cream cheese is added to and processed with the cookie crumbs.

Shape The Chocolate Mixture Into Balls

When the cookie and cream cheese mixture is fully processed, it is time to shape the chocolate into balls. Line a baking sheet with parchment paper or wax paper, because you’ll put each chocolate ball onto it once formed.

For each ball you will use 1 Tablespoon of the mixture, so use a cookie scoop if you have one that size. Place a Tablespoon of the chocolate mixture in the palm of your hand and roll it between your palms until it forms a cohesive ball.

Each chocolate pop is formed into a ball, using1 Tablespoon of chocolate filling.

Set the chocolate ball onto the parchment paper-lined baking sheet and continue this process until all the “dough” is gone. You should end up with approximately 32-35 chocolate balls of “dough”.

Refrigerate the chocolate pops for 1 hour OR put the baking sheet in the freezer and freeze them for 30 minutes. TIP: Don’t skip this step, because you need the chocolate pops to be really cold before you cover them with chocolate “icing”.

Chocolate balls are placed on a parchment paper-lined baking sheet.

The Next Step

Now it’s time to think ahead to where you will hold all the chocolate pops as you put the colored chocolate layer on. It needs to be someplace where each chocolate pop (with the stick inserted) can stand up (separate from the other pops) while the chocolate sets up.

I came up with an idea for this because I didn’t know how to do this and didn’t have any fancy kitchen gadget to use. Here’s what I did, and perhaps this would work for you, as well!

Place dried uncooked beans about halfway up in 6-7 juice glasses. I used black beans which held the pop sticks securely in the cup. This way I could add several finished pops (5-6) to each cup. I suppose you could also use rice to do this, but I haven’t tried that method.

Dried beans in juice glasses create a secure base to hold the chocolate pops upright.

Dipping The Chocolate Pops

For the patriotic chocolate pops, I used red, white and blue chocolate candy wafers found in grocery stores or in some craft stores. The is also called “almond bark” in some stores.

I got these bags (shown below) at Hobby Lobby, and I know that Michael’s craft store also carries similar products. This time I used these 3 colors for July 4th but use whatever icing colors you choose any time of the year or holiday!

Each of these bags of colored candy wafers was 12 ounces, but you won’t use the entire bag. Save any remaining chocolate wafers to make more pops or use in other recipes.

When I make them, I only melt and use one color at a time (and only about ¼ bag at a time) following the package directions. NOTE: I also add a tiny bit of vegetable shortening when melting the chocolate to thin the icing a little.

Once the chocolate icing hardens for the first layer, I melt and cool another color and apply that in a drizzle or as desired, etc. It takes a while to do this, but the end result is worth it!

Bags of red, white and blue chocolate candy wafers are used.

Dipping The Chocolate Pops

Melt the chocolate wafers (and shortening) according to pkg. instructions, then let the chocolate cool for about a minute. I usually melt the chocolate wafers with a tiny bit of shortening and microwave them for 30 seconds, then stir, then microwave them again for 30 seconds and stir again.

Continue until the chocolate is completely smooth and creamy. Let the chocolate cool for only about a minute, then remove the pops from the refrigerator (or freezer).

Remove about 10 pops at a time from the refrigerator or freezer so the rest can remain firm for dipping. Insert a lollipop stick into each ball, being carefully not to poke it all the way through.

You can place this first batch of pops into the bean-filled cups to hold them intact while you coat each one, which helps!

Lollipop "sticks" are inserted into each chocolate pop.

Decorating The Chocolate Pops

Pick a color to cover the entire pop. You can see in the photo below how the blue colored chocolate looked during the heating and how it looked when I covered the chocolate ball.

Holding the pop by the “stick” immerse it in the chocolate and rotate it until fully covered. Use a spoon if necessary to ensure the entire ball is covered.

Let any excess drip back into the bowl, then carefully place the stick into a bean-filled glass to hold it secure and upright while the chocolate sets or hardens. As the chocolate hardens, it will also hold the “stick” firmly in place.

Finishing The Colorful Patriotic Pops

The basic method for decorating the pops is to fully cover the pop with a chosen base color. After that, you’ll drizzle with accent colors (1 at a time) once the chocolate hardens.

Here’s how I decorated the pops (blue base and red base shown below). Once the blue pops were done, I moved on to red and white base colors, covering as many of the pops in those colors as I wanted. *Remember to only remove the number of pops needed for a certain color from the fridge.

When all the patriotic chocolate pops are covered with a base coat and the chocolate has set up, melt more of the three colors (one at a time) for drizzling and adding additional colors. 

Drizzle the melted chocolate over each of the pops to decorate them, letting each color harden before adding another color. You can also add decorative sprinkles to the pops, if desired, while the final chocolate layer is still “wet”.

A 4-picture collage showing the decorating of the patriotic chocolate balls.

Serve And Enjoy Patriotic Chocolate Pops!

Once the outer layer on the finished patriotic chocolate pops have hardened, I suggest placing the pop-filled cups in the refrigerator to *fully chill them before serving (*optional but recommended).

Place the patriotic chocolate pops out with a few table decorations and watch how fast they disappear! The outside is firm, and the chocolate filling is so fudge-like and crazy delicious, I’ll bet you can’t eat more than one! They’re DELICIOUS!

Give Some to Friends!

I bundled up about 6-7 of the pops with some pretty ribbon and gave a “bouquet” of patriotic chocolate pops to some of our neighbors and another one to a dear friend and got rave reviews!

Yes, making these chocolate pops is a bit time-consuming, but it’s worth it in my opinion! What a great start to our upcoming July 4th holiday celebration!

A cup holding Patriotic Chocolate Balls with July 4th decorations alongside.Two July 4th decorations along with a lot of patriotic chocolate balls in the center.

Here’s a peek at the inside of one of the patriotic chocolate pops. The outer chocolate covering “cracks” a bit as you bite into it, and then you see the delicious chocolate filling inside. Yum!

A peek inside one of the patriotic chocolate balls after a bite has been taken.

I hope you have the opportunity to make these decadent treats! Honestly, if you simply only want to make them and dip them in one color and add sprinkles, they would be just as good!

I’m confident your family and friends will really enjoy these fun little treats full of chocolatey goodness, regardless of how they are decorated!

Thanks for stopping by, and I invite you to come back soon for more family-friendly recipes. Take care, may God bless you, and have a wonderful Independence Day celebration with those you love. 

Looking For More JULY 4TH 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 recipes that are perfect for your July 4th celebration, including:

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1st and 15th) with lots of recipes, tips, etc..
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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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Patriotic Chocolate Pops
Prep Time
10 mins
Cook Time
0 mins
Refrigeration Time and Decorating Time
1 hr 45 mins
Total Time
1 hr 55 mins
 

Patriotic Chocolate Pops are a great addition to your holiday celebration! They look festive and the yummy chocolate filling is delicious!

Category: Appetizer/Snack, Desssert
Cuisine: American
Keyword: patriotic chocolate pops
Servings: 32 (approximate)
Calories Per Serving: 77 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For Chocolate Pop Filling:
  • 36 Oreo cookies (regular, not double-stuffed) or chocolate-creme filled cookies
  • 8 ounces cream cheese softened
For Chocolate "Icing" and Decoration:
  • chocolate candy wafers red, white and blue
  • colored decorative sprinkles, if desired
US Customary - Metric
Instructions
Make Chocolate Pop Filling:

  1. Line a baking sheet with parchment paper or wax paper. Set aside.

  2. Place half the cookies in a food processor. Process until they become fine crumbs. Add remaining cookies, process again. Cut cream cheese in chunks; add to chocolate crumbs. Process until ingredients are fully combined.

  3. Put 1 Tbsp. of chocolate filling in the palm of your hand. Roll it between your palms until it is a cohesive ball. Set ball onto prepared baking sheet. Continue until all "dough" is gone (approx. 32-35 chocolate balls of "dough"). Refrigerate chocolate balls for 1 hour OR freeze them for 30 minutes. TIP: Don't skip this step- chocolate pops must be cold before covering them with colored "icing".

Decorating The Pops:

  1. Using one color and about ¼ bag at a time, melt colored chocolate following pkg. directions (if desired). NOTE: I also add a tiny bit of vegetable shortening when melting the chocolate to thin the icing out. I usually melt the chocolate wafers with a tiny bit (about a tsp. or so) of shortening and microwave them for 30 seconds, then stir, then microwave them again for 30 seconds and stir again. Continue until the chocolate is completely smooth, lump-free and creamy. Let the chocolate cool for about a minute.

  2. Remove about 10 pops from the refrigerator or freezer. Leave the rest chilling so they remain firm for dipping. Insert a lollipop stick into each ball, being carefully not to poke it all the way through. Holding the pop by the "stick" immerse the entire chocolate ball in the colored chocolate, rotating until fully covered. Use a spoon if necessary to ensure the ball is covered. Let any excess chocolate drip back into the bowl, then place the stick into a bean-filled glass to hold it secure and upright while the chocolate hardens. Repeat until this first batch of chocolate balls are covered.

  3. Repeat process using additional colors for the base, (removing only the number of pops needed for each color from the fridge). When all pops are completely covered and chocolate has hardened, melt more of the three colors to decoratively drizzle (one color at a time). Drizzle the melted color chocolate over each of the pops to decorate them, letting each color harden before adding another color. You can also add decorative sprinkles to the pops while final chocolate layer is still "wet".

  4. Once the finished patriotic chocolate pops have hardened, place the cups holding the pops in the refrigerator to chill the pops before serving (*optional but recommended). Serve and enjoy!

Recipe Notes

IMPORTANT NOTE: The caloric calculation is for 32 chocolate pops (filling only). The amount and type of the colored chocolate "icing" used on the outside of each pop will vary widely for each home cook, so it cannot be calculated accurately.

Nutrition Facts
Patriotic Chocolate Pops
Amount Per Serving (1 chocolate pop (filling only))
Calories 77 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 1g6%
Trans Fat 0.01g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 4mg1%
Sodium 78mg3%
Potassium 49mg1%
Carbohydrates 10g3%
Fiber 0.4g2%
Sugar 6g7%
Protein 1g2%
Vitamin A 39IU1%
Calcium 13mg1%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Patriotic Chocolate Pops are a great addition to your holiday celebration! They look festive and the yummy chocolate filling is delicious!


Jun
2025

Garlic Parmesan Ritz Bites

categories: Appetizers
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Serve baked Garlic Parmesan Ritz Bites plain or with toppings for appetizers or snacks! They’re easy to make, crisp, tasty and well-seasoned!
Serve baked Garlic Parmesan Ritz Bites plain or with toppings for appetizers or snacks! They're easy to make, crisp, tasty and well-seasoned!

If you’re looking for a quick and easy (yet delicious) recipe that can be enjoyed as a snack or appetizer, I hope you’ll check out this one!

The basic recipe yields about 40 well-seasoned buttery crackers (I use Ritz Crackers). Covered in a butter seasoning sauce and then baked until golden and crisp, these snacks can be enjoyed as is or used as a base for various toppings.

These tasty crispy treats only take a few minutes to prepare, then they bake for about 7 minutes… that’s it! After they’ve cooled, they are ready to gobble up or serve with your favorite toppings.

They’re tasty enough to serve with toppings as an appetizer for a buffet, potluck, or other get together, or save them to have around for a quick snack. Here’s how to make them.

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

Make The Seasoned Butter Sauce

Melt butter in a small saucepan on low heat. Once it has melted, add garlic powder, grated Parmesan cheese, dried parsley, onion powder, salt, black pepper and crushed red pepper flakes.

While I typically prefer using freshly grated Parmesan cheese in most recipes, for this one I recommend using the store bought “green shaker can” variety for a finer Parmesan texture.

Spices are mixed with melted butter in saucepan to make the seasoning sauce.

Stir this mixture together until everything is fully combined. Remove the saucepan from the heat source.

The seasoning mix is combined and ready to be brushed on the crackers.

Season the Ritz Crackers

Cover a large, rimmed baking sheet with a piece of parchment paper. Spread the crackers out in a single layer leaving just a bit of space between each one.

Buttery cracks are spread out in a single layer on parchment paper lined baking sheet.

Use a pastry brush to cover the top surface of the crackers very well using the seasoned butter sauce. I use about 40 crackers and there is always plenty of the sauce to cover them all.

A pastry brush is used to spread the seasoning sauce over top of each cracker.

When done, you should have a single layer of buttered and seasoned crackers, all ready to be baked in a preheated 350°F. oven.

All the garlic Parmesan Ritz bites are ready to be baked until crispy.

Bake The Seasoned Crackers

Make sure your oven is fully preheated before adding the crackers. Bake the Garlic Parmesan Ritz Bites at 350°F. for 7-8 minutes or until they become golden in color and CRISPY!

After baking for 7 minutes, the seasoned crackers are golden and crisp.

Remove the baking sheet from the oven and carefully transfer each of the crackers onto a large wire rack. Let them cool to room temperature before eating or serving.

The garlic Parmesan Ritz bites cool to room temperature on a wire rack.

Need Serving Ideas For Garlic Parmesan Ritz Bites?

The first thing you’ll need to know is that the Garlic Parmesan Ritz Bites taste great, just as they are! They have great flavor and crunch, and will be gobbled up, as is.

One way we enjoy these little snack treats is to serve them with a thin slice of Brie cheese on top. This is a delicious item to add to any appetizer board or serving platter!

A thin slice of brie cheese tops this cracker.

Another idea for serving Garlic Parmesan Ritz Bites is to add a small amount of cream cheese on top of the cracker. After that, put a dollop of pepper jelly on top! This is my FAVORITE way to enjoy them.

If you’ve never made pepper jelly, you might want to check out my recipe for homemade jalapeño pepper jelly. It’s a recipe to can the jelly for long-term storage, because then you can keep it around to use. The jelly tastes wonderful on cream cheese topped crackers!

For this batch shown below, we were given some marionberry pepper jelly and cherry habanero pepper jelly from a family member. Our family enjoyed BOTH of them on the Garlic Parmesan Ritz Bites!

Cream cheese and two kinds of pepper jelly garnish the crispy crackers.

There is so much delicious flavor in every bite! One of my favorite ways to eat them is to add cream cheese, topped with marionberry pepper jelly. A close-up photo is shown below, and it tastes amazing!

One of the garlic Parmesan Ritz bites, topped with cream cheese and marionberry pepper jelly.

This is such an easy appetizer or snack to make, without a lot of prep work involved. I’m confident any family member or guest you serve them to will enjoy them, as well.

Thanks for taking the time out of your day to stop by, and I invite you to come back soon for more family-friendly recipes. Take care, may God bless you, and have a wonderful day, friend.

Looking For More SNACK or APPETIZER Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have a great variety of appetizer and snack recipes you can check out, including:

Want More Recipes? Get My FREE Newsletter!

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

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Garlic Parmesan Ritz Bites
Prep Time
10 mins
Cook Time
7 mins
Total Time
17 mins
 

Serve baked Garlic Parmesan Ritz Bites plain or with toppings for appetizers or snacks! They're easy to make, crisp, tasty and well-seasoned!

Category: Appetizer/Snack
Cuisine: All Cuisines
Keyword: garlic Parmesan Ritz bites
Servings: 40 crackers
Calories Per Serving: 37 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • ½ cup butter melted (=1 stick or 8 Tbsp.)
  • 1 Tablespoon garlic powder
  • 2 Tablespoons finely grated Parmesan Cheese
  • 1 teaspoon dried parsley flakes
  • ½ teaspoon onion powder
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 pinch crushed red pepper flakes approx. ⅛ tsp. or less
  • 40 Ritz crackers
US Customary - Metric
Instructions

  1. Preheat oven to 350℉. Line a large, rimmed baking sheet with parchment paper.

  2. Make The Sauce: Melt butter in a small saucepan on low heat. Once melted, add garlic powder, finely grated Parmesan cheese, dried parsley, onion powder, salt, black pepper and crushed red pepper flakes. Stir until fully combined. Remove saucepan from the heat source.

  3. Spread crackers out in a single layer on prepared baking sheet, leaving a bit of space between each one. Use a pastry brush to cover the top of the crackers very well using the seasoned butter sauce.

  4. Bake at 350°F. for 7-8 minutes or until they become golden in color and CRISPY!

  5. Remove baking sheet from oven; use a spatula to transfer crackers onto a wire rack. Let cool to room temperature before eating or serving. Store leftover crackers in an airtight container to keep them crispy.

  6. Serve at room temperature as is, or top with a variety of cheeses, pepper jellies, or other condiments. Enjoy!

Recipe Notes

NOTE: Caloric calculation is for each cracker and does not include optional toppings.

Nutrition Facts
Garlic Parmesan Ritz Bites
Amount Per Serving (1 g)
Calories 37 Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 2g13%
Trans Fat 0.1g
Polyunsaturated Fat 0.4g
Monounsaturated Fat 1g
Cholesterol 6mg2%
Sodium 64mg3%
Potassium 8mg0%
Carbohydrates 2g1%
Fiber 0.1g0%
Sugar 0.3g0%
Protein 0.4g1%
Vitamin A 74IU1%
Vitamin C 0.01mg0%
Calcium 8mg1%
Iron 0.2mg1%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Serve baked Garlic Parmesan Ritz Bites plain or with toppings for appetizers or snacks! They're easy to make, crisp, tasty and well-seasoned!


Jun
2025

Skillet Chicken and Garbanzo Salad

categories: Chicken, Main Dishes
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Skillet Chicken and Garbanzo Salad is an easy meal, with a Mediterranean-inspired salad and dressing served with (and on) pan-seared chicken.
Skillet Chicken and Garbanzo Salad is an easy meal, with a Mediterranean-inspired salad and dressing served with (and on) pan-seared chicken.

If you’re looking for a quick-and-easy meal to prepare, I want to share this recipe for Skillet Chicken and Garbanzo Salad. I found the original recipe in one of the cookbooks I own and slightly adapted it for my husband and I.

This is an all-in-one meal, because pan-seared chicken AND garbanzo salad (also known as chickpeas) are prepared separately but served together sharing a common flavorful salad dressing.

The garbanzo salad takes a minute or two to make, because it only has 3 main ingredients: garbanzo beans, mint and red onion slices. This simple salad is then tossed with an easy to make salad dressing (with traditional Mediterranean flavors of olive oil, lemon juice, honey, mint and spices).

The beauty of this yummy salad dressing is that part of it is reserved to drizzle (like sauce) over the pan-seared chicken once it’s done! This means the salad and the chicken share similar flavors making it a great combination of main dish and side dish!

This recipe will serve two people (one chicken breast and half the salad per person), but it can EASILY be doubled or tripled to meet your needs! Here’s how to make skillet chicken and garbanzo salad. 

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

Make The Dressing For The Salad And Chicken

Measure 2 Tbsp. extra virgin olive oil and 2 Tbsp. of fresh lemon juice into a medium-sized bowl. Add honey, smoked paprika, ground cumin, salt and black pepper. Use a whisk to combine all these ingredients until they are fully incorporated. 

Olive oil, lemon juice, honey and spices are combined to make a salad dressing.

IMPORTANT: Divide the prepared salad dressing in half, reserving one half in a small separate bowl for later to drizzle on chicken when you serve it).

Set the other half of the remaining dressing aside. You will use this half to add to the garbanzo salad.

Salad dressing is divided into two portions for two different uses.

Prepare The Garbanzo Bean Salad

Drain and then rinse the garbanzo beans. Place the rinsed garbanzos in a bowl, then add thinly sliced red onion and chopped fresh mint leaves.

Drained garbanzo beans are mixed with fresh chopped mint and thinly sliced red onions.

Add the salad dressing (use one of the two portions set aside), and toss well, to fully combine the salad ingredients and dressing. Take a small bite of the salad and add additional salt and pepper, if desired, to suit your taste.

Set the salad aside while you cook the chicken. There’s no need to refrigerate it because the chicken will cook very quickly!

The garbanzo salad is tossed with homemade salad dressing until combined.

Prepare The Chicken Breasts

Trim any visible fat off two boneless, skinless chicken breasts. Pat the chicken dry using paper towels. Place each piece in between two sheets of plastic wrap (on a cutting board).

Pound the chicken with the flat side of a meat mallet until the thicker parts of the chicken breast have flattened out slightly. This will help the chicken breast to cook faster, so don’t skip this step.

A chicken breast (between plastic wrap) is pounded with flat side of meat mallet.

Repeat this with the second piece of chicken, then lightly season each chicken breast with enough salt and black pepper to suit your taste.

Chicken is flattened and then seasoned with ground pepper and salt.

Place 3 heaping Tablespoons of flour on a dinner plate and spread it out slightly. Dredge chicken breasts in the flour (one at a time), turning until all the sides are coated.

A chicken breast, coated in flour, seasoned with salt and pepper rests on a plate.

Pan-Sear The Chicken Breasts

Heat 1 Tablespoon of extra virgin olive oil in a medium-sized skillet on Medium-High heat. Heat the oil until it is very hot, but only BARELY smoking.

Carefully add both of the seasoned, floured chicken breasts into the hot skillet. Once you add the chicken breasts, do not move them in the skillet, because you want to “sear” the underside of the meat well.

Cook the chicken, undisturbed for 4-5 minutes. The bottom of the chicken should be nicely browned and have a slight “crust” on it. 

A couple of seasoned, floured chicken breasts cooking in hot oil in skillet.

Carefully turn the chicken to the other side with tongs and continue cooking the chicken breasts for 4-5 more minutes. When done, the chicken should be nicely browned on both sides and have an internal temperature of 160°F.

NOTE: Typically, the chicken breasts take about 8-10 minutes total time to cook through, but this time may vary slightly, due to the thickness of the chicken breasts you use.

Remove the pan-seared chicken from the skillet. Cover the chicken loosely with foil to keep it hot, and let it rest for 3-4 minutes so the internal juices have a chance to redistribute in the meat. The internal temperature of the chicken will continue to slightly rise as it rests.

Two pan-seared chicken breasts cooking in olive oil in a skillet.

Serve The Skillet Chicken And Garbanzo Salad

Now you’re ready to serve the skillet chicken and garbanzo salad! Place the chicken breasts onto two dinner plates and evenly divide the garbanzo salad next to each piece of chicken.

Remember that reserved portion of salad dressing you set aside earlier? Grab that bowl and then spoon or drizzle that delicious dressing over the top of each piece of chicken.

Garlic bread accompanies the skillet chicken and garbanzo salad on the plate.

Pretty easy to make this simple Mediterranean-style dinner for two, right? Serve with other favorite side dishes or a piece of crusty garlic bread and you’ve got yourself a delicious meal!

The garbanzo salad is simple yet delicious, and the chicken is tender and enhanced with the same yummy dressing flavor!

Skillet chicken and garbanzo salad is served with garlic bread on a white plate.

I hope you have the opportunity to make this delicious combination of skillet chicken and garbanzo salad, and trust you’ll enjoy it like we do! It’s such an easy recipe to pull together quickly after a busy day.

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

Looking For More CHICKEN Recipes?

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

Want More Recipes? Get My FREE Newsletter!

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

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

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Recipe adapted from: “The Complete Mediterranean Cookbook”, page 293, published in 2016 by The Editors at America’s Test Kitchen

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Skillet Chicken And Garbanzo Salad
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
 

Skillet Chicken and Garbanzo Salad is an easy meal, with a Mediterranean-inspired salad and dressing served with (and on) pan-seared chicken.

Category: Main Dish
Cuisine: Mediterranean
Keyword: garbanzo salad, skillet chicken
Servings: 2
Calories Per Serving: 563 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 3 Tablespoons extra virgin olive oil* *DIVIDED USE
  • 2 Tablespoons fresh lemon juice
  • ½ teaspoon honey
  • ½ teaspoon smoked paprika
  • ¼ teaspoon ground cumin
  • ⅛ teaspoon salt
  • ⅛ teaspoon ground pepper + more to taste, if desired
  • 15 ounces canned garbanzo beans (chickpeas) drained, rinsed
  • ¼ small red onion very thinly sliced
  • 2 Tablespoons fresh mint leaves, chopped
  • 8 ounces boneless skinless chicken breast* *2 breasts, about 4-6 oz. each
  • 3 Tablespoons all-purpose flour* *use heaping Tablespoons
  • salt and pepper, to season chicken as desired
US Customary - Metric
Instructions
Salad Dressing:

  1. Measure 2 Tablespoons olive oil (not the entire amt. listed) and lemon juice into a small bowl. Add honey, smoked paprika, cumin, salt and pepper. Whisk these ingredients until fully incorporated. Divide salad dressing in half, reserving one half in a small separate bowl for later. Set remaining half of the dressing aside (this half is for the salad.

Salad:

  1. Drain/rinse garbanzo beans. Place garbanzos, red onion and mint in a bowl. Add salad dressing one of the two portions set aside). Toss until combined. Taste; add more salt & pepper, if desired. Set salad aside while you cook the chicken.

Chicken:

  1. Trim visible fat off chicken; pat chicken dry with paper towels. Place each piece in between two sheets of plastic wrap (on a cutting board). Pound chicken with flat side of a meat mallet until thicker parts are flattened (helps it cook faster, don't skip this). Lightly season chicken with salt and pepper to suit your taste. Measure flour onto a plate; spread it out. Dredge chicken breasts in flour (one at a time), turning until all sides are coated.

  2. Heat remaining 1 Tbsp. oil in a medium skillet on Medium-High heat. Heat until oil is very hot, but only BARELY smoking. Add chicken breasts, then don't move them in the skillet. Cook the chicken, undisturbed, for 4-5 minutes. The bottom of each piece should be nicely browned and develop a slight "crust". 

  3. Turn chicken over; continue cooking 4-5 more minutes. When done, chicken should be golden brown on both sides and have an internal temp. of 160°F. NOTE: The chicken typically takes about 8-10 minutes total to cook through, but time may vary slightly, due to the thickness of the chicken breasts you use. Remove chicken from skillet. Cover with foil loosely and let it rest 3-4 minutes to let internal juices redistribute in the chicken.

  4. To serve, place 1 chicken breast and half the garbanzo salad on each plate. Drizzle reserved dressing over each chicken breast, serve and enjoy!

Recipe Notes

NOTE: Caloric calculation was made using two, 4-ounce boneless, skinless chicken breasts.

Nutrition Facts
Skillet Chicken And Garbanzo Salad
Amount Per Serving (1 piece chicken + salad)
Calories 563 Calories from Fat 252
% Daily Value*
Fat 28g43%
Saturated Fat 4g25%
Trans Fat 0.01g
Polyunsaturated Fat 5g
Monounsaturated Fat 17g
Cholesterol 73mg24%
Sodium 872mg38%
Potassium 820mg23%
Carbohydrates 42g14%
Fiber 11g46%
Sugar 2g2%
Protein 36g72%
Vitamin A 530IU11%
Vitamin C 10mg12%
Calcium 102mg10%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards! Skillet Chicken and Garbanzo Salad is an easy meal, with a Mediterranean-inspired salad and dressing served with (and on) pan-seared chicken.

 


Jun
2025

How To Can Mandarin Oranges

categories: Canning And Preserving
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Learn how to can Mandarin oranges in a water bath canner for long-term storage! Recipe yields 5 half-pint jars from a 3 lb. bag of oranges.
Learn how to can Mandarin oranges in a water bath canner for long-term storage! Recipe yields 5 half-pint jars from a 3 lb. bag of oranges.

I love keeping mandarin oranges in our pantry and use them in several dishes we eat occasionally. They add sweetness, color and flavor to green salads, a Classic 5 Cup Salad, and are a colorful addition to my recipe for Hawaiian Meatballs and Rice.

When I go shopping, canned mandarin oranges are typically not a staple ingredient on my list. That’s why I find it very convenient to can several jars at a time every 4-5 months to keep stocked in our pantry.

I assume you are still reading because you’d like to know how to can mandarin oranges if you haven’t done so before. Well… you’re in the right place! I’ve been canning mandaring oranges for several years and am happy to walk you through the step-by-step process.

For this recipe, you will need a water bath canner, 5 half-pint canning jars and corresponding 2-piece lids.  Here’s how to can mandarin oranges for long-term storage.

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

First Things First

Gather all the canning necessities together before starting. Prepare your canner, jars, lids, etc. according to manufacturer instructions before beginning to prepare the oranges and light syrup.

Prepare The Mandarin Oranges For Canning

For this recipe I buy a 3-pound bag of mandarin oranges (this bag shown below contained 17 mandarin oranges). This number of oranges will be enough to yield about 5 half-pint jars of canned mandarins.

A 3-pound bag of mandarin oranges is used for this recipe.

Place the oranges in a large bowl and remove all the peels (and stem ends) from them. Once you have all the peel removed, separate each mandarin orange into segments.

A bowl filled with the mandarin oranges used for canning.

Remove any white “pith” or ” stringy pieces” you find on the segments (they have a bitter taste, and you do not want that). I sit down in front of the TV and do this while watching (or “listening”) to a show.

Yes, it takes a small amount of time to “clean up” all of the mandarin segments, but the pretty orange mandarin orange slices you end up with are the reward!

Mandarin oranges are peeled, and white "pith" areas are removed before canning.

Make A Light Syrup For Canning Mandarin Oranges

When canning mandarin oranges, I make a light sweet syrup to add to the jars which slightly sweetens the canned oranges. It only has two ingredients and is really simple to make.

NOTE: Yes, you can use plain old water instead of a syrup, but the mandarins won’t taste too sweet at all. I heartily recommend canning them in this very “lightly sweetened” syrup.

In a small saucepan, heat water and granulated sugar until the sugar has fully melted. Keep this light syrup warm while you fill the canning jars with the mandarin orange segments.

A light syrup is made to use in filling the canning jars after mandarins are added.

Fill And Cover The Jars

Pack the mandarin oranges tightly in sterilized, hot canning jars, leaving ½” headspace in each one. Pour the hot syrup mixture over the mandarin oranges into each jar, again leaving ½” headspace.

Use a plastic canning utensil to remove air bubbles from each jar by inserting it several times around the edges of each jar. Once you do that, check the headspace to make sure it is still ½”.

Add or remove syrup as necessary to maintain the correct headspace. Use a damp cloth to wipe the rims of each jar to remove any syrup or fruit that would prevent the jars from sealing.

Jars are filled with mandarin orange segments, then syrup is added, to fill.

How To Can Mandarin Oranges

Place flat lids on top of each jar, then add the screw bands (or rings), and screw them on, tightening them to fingertip tightness. Position the jars onto the canning rack and carefully lower the rack into the pot of simmering water.

Make sure the water level is 1″ above the very top of the jars, and add additional water, if necessary. Turn the heat up to Medium High. If you have a lid for your water bath canner, put it on at this time.

Five pint jars full of mandarin oranges on a rack in water in the canner.

Bring the water to a gentle rolling boil, then set the timer and process the jars for 10 minutes once boiling. If you live above 1,000 feet elevation, process the jars for 15 minutes.

When done, turn off the heat and remove the lid. Let the jars sit in the hot water for 2-3 minutes then remove them from the pot, one at a time, using canning tongs.

Water bath canner processes the jars for 10 minutes.

Transfer the very HOT jars out of the canner and onto a dish towel on the countertop. NOTE: Do not put the hot jars directly on the kitchen counter because temperature variances could cause the jars to crack and you DO NOT want that!

Let the jars cool completely (overnight is best). As they begin to cool, you should hear a “ping” or “popping” sound as each of the lids seal. It is best to not disturb the jars while they cool.

Finished jars of canned mandarin oranges cool on a dish towel on counter.

Storing Your Canned Mandarin Oranges

After the jars have cooled completely, make sure they have all successfully sealed. Use a fingertip to press down in the middle of the jar lid. If it pops back or is raised in the middle, the jar didn’t seal properly so you will need to refrigerate that particular jar and use it fairly soon.

Carefully unscrew the bands of the sealed jars (for storage), then wipe down the jars to remove any sticky residue. Label the jars and then store them in a dark closet or pantry.

That’s it! You’ve learned how to can mandarin oranges and should be very proud of yourself for stocking your cupboards with this delicious fruit!

Now that you've learned how to can mandarin oranges., label the jars and store in pantry.

I hope you’ve enjoyed learning how to can mandarin oranges and hope you will have the chance to do this, too! They are a wonderful resource to keep stocked in your pantry!

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 WATER BATH CANNING Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have quite a few recipes using the Water Bath Canning method to check out, including:

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Recipe adapted from Victoria at “A Modern Homestead”: Water Bath Canning Mandarin Oranges using Sugar or Honey

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How To Can Mandarin Oranges
Prep Time
25 mins
Cook Time
10 mins
Total Time
35 mins
 

Learn how to can Mandarin oranges in a water bath canner for long-term storage! Recipe yields 5 half-pint jars from a 3 lb. bag of oranges.

Category: Breakfast, Canning, Condiment
Cuisine: All Cuisines
Keyword: , water bath canning, how to can mandarin oranges
Servings: 5 half-pint jars (approx.)
Calories Per Serving: 236 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 17 mandarin oranges approx. 3-pound bag
For Light Syrup:
  • 1 cup water
  • ½ cup granulated sugar
US Customary - Metric
Instructions

  1. Prepare your canning jars, water bath canner with simmering water, screw bands and flat lids per manufacturer instructions.

  2. Place oranges in large bowl; remove peels (and stems). Separate each mandarin orange into segments. Remove any white "pith" or "stringy pieces" you find on the segments (they have a bitter taste, and you do not want that). Set aside.

  3. Make syrup: In a small saucepan, heat water and sugar until sugar has melted. Keep syrup warm while you fill canning jars with mandarin orange segments.

  4. Pack orange slices tightly in sterilized, hot canning jars, leaving ½" headspace. Pour warm syrup mixture over mandarin oranges, again leaving ½" headspace. Use a plastic knife or utensil to remove air bubbles from jars by inserting it several times around inside edges. Check headspace to make sure it is still ½". Add or remove syrup as necessary to maintain correct headspace. Use a damp cloth to wipe rims of each jar to remove any residue that would prevent jars from sealing.

  5. Place flat lids on each jar, then add screw bands (or rings), and screw them on, tightening to fingertip tightness. Put jars on canning rack, then lower rack into the pot of simmering water. Make sure water level is 1" above the top of the jars. Add additional water, if necessary. Turn heat up to Medium High. Cover canner.

  6. Bring water to a gentle rolling boil, then set timer; process for 10 minutes once boiling. If you live above 1,000 feet elevation, process the jars for 15 minutes. When done, turn off the heat; remove lid. Let jars sit in the hot water for 2-3 minutes then remove them, one at a time, using canning tongs.

  7. Transfer HOT jars onto a dish towel on the countertop. NOTE: Do not put hot jars directly on countertop because temperature variances could cause jars to crack. Let jars cool completely (overnight is best). As they begin to cool, you should hear a "ping" or "popping" sound as each of the lids seal.

  8. After jars have cooled completely, make sure they have all successfully sealed. Use a fingertip to press down in the middle of the jar lid. If it pops back or is raised in the middle, that jar didn't seal properly. Refrigerate and use it fairly soon. Carefully remove screw bands off the sealed jars for long-term storage. Wipe jars to remove any sticky residue. Label jars; store in a dark closet or pantry. Enjoy!

Nutrition Facts
How To Can Mandarin Oranges
Amount Per Serving (1 half-pint jar)
Calories 236 Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 0.1g1%
Polyunsaturated Fat 0.2g
Monounsaturated Fat 0.2g
Sodium 9mg0%
Potassium 497mg14%
Carbohydrates 60g20%
Fiber 5g21%
Sugar 52g58%
Protein 2g4%
Vitamin A 2038IU41%
Vitamin C 80mg97%
Calcium 112mg11%
Iron 0.5mg3%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Learn how to can Mandarin oranges in a water bath canner for long-term storage! Recipe yields 5 half-pint jars from a 3 lb. bag of oranges.


Jun
2025

Café Mocha Overnight Oats

categories: Breakfast
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Make Café Mocha Overnight Oats with chocolate and coffee flavor in 5 minutes. Refrigerate overnight, then enjoy a quick, delicious breakfast!
Make Café Mocha Overnight Oats with chocolate and coffee flavor in 5 minutes. Refrigerate overnight, then enjoy a quick, delicious breakfast!

Looking for a delicious breakfast you can make the night before to enjoy the next day? Overnight oats are perfect for this! It only takes a few minutes to prepare them, then they’re refrigerated overnight and are ready to go the next morning!

With only a short prep time and overnight (inactive) refrigeration time, you can look forward to a yummy breakfast the next day! Here’s how to make Cafe Mocha Overnight Oats.

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

Make The Oats The Night Before You Will Eat Them

The most important thing you need to remember when making overnight oats is to make them the night before you’ll be eating them, for best results! They need to be refrigerated for several hours (overnight is best) so the liquid has time to be absorbed into the oats.

The name of the recipe implies that (“overnight”), but it’s always interesting seeing questions I have received about making them ahead of time. Yes… plan ahead so they’re ready to be eaten for breakfast the next morning!

The other question I’ve been asked about overnight oats a few times is “do you really eat them COLD?” Yes – overnight oats are meant to be eaten cold, right out of the refrigerator!

What Ingredients Will I Need?

You will need old-fashioned oats, milk, chia seeds, cocoa powder, maple syrup (or honey), brewed (cooled) coffee, vanilla and a pinch of salt.

This recipe is very versatile because you can meet your own requirements by substituting plant-based milk, use decaf coffee instead of regular, or add more maple syrup if you enjoy a sweeter taste, etc.

To make the overnight oats, combine all the ingredients (except for optional garnishes) in a medium-sized bowl. *See TIP below.

Ingredients for the overnight oats are placed in a medium bowl to combine.

TIP*: I have found that using a WHISK is the best way to go, for quickest mixing (better than a spoon). The cocoa powder takes a bit of whisking to blend in, but keep whisking and it will eventually be fully incorporated.

A whisk is used to fully incorporate the ingredients for Café Mocha Overnight Oats.

Once all the ingredients are combined, you will have a fairly “liquid” mixture. This is how you want it, because the oats and chia seeds will absorb most of the liquid overnight!

Overnight oats have a lot of liquid which will be absorbed overnight.

Spoon the overnight oat mixture into two small canning jars or containers that have tight-fitting lids. 

Ingredients are evenly divided between two small jars.

Cover and Refrigerate The Oats Overnight

Cover the jars and place them in the refrigerator overnight (at least 8 hours for best results!). The oats and chia seeds will absorb most of the liquid overnight while they chill in the fridge.

Two jars of café mocha overnight oats before covering and refrigerating overnight.

In the morning, open the jar or jars when you’re ready to eat. You should notice much less liquid present! Give the oats a good stir, then add an optional garnish, if desired.

After overnight refrigeration, much of the liquid has been absorbed.

Serve and Enjoy Café Mocha Overnight Oats

NOTE: If you want to “garnish” the finished oats, you can add whipped cream, grated chocolate, banana slices or berries on top before you serve them, but that’s optional.

To make it look “fancy”, I spray a small amount of whipped cream on top of each portion of Café Mocha Overnight Oats, then finely grate a tiny bit of chocolate on top. After that, I grab a spoon, dig in and enjoy my delicious breakfast.

A jar of café mocha overnight oats, garnished with whipped cream and grated chocolate.

Serve the overnight oats and enjoy the wonderful flavor or this unique breakfast treat! The chia seeds help provide antioxidants and additional fiber which help to make you feel full, which is awesome.

The oats have a nice depth of chocolate and coffee flavor and are not overly sweet. I love having overnight oats for breakfast, and trust you will, too!

Closeup photo of a spoonful of the chocolate overnight oats, ready to be enjoyed.

I really hope you have the opportunity to make Café Mocha Overnight Oats and am confident you will enjoy them! Once you make overnight oats, you’ll find it’s a quick way to grab a filling, delicious breakfast on the go.

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 OVERNIGHT OATS 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 overnight oats recipes to choose from, including:

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1st and 15th) with lots of recipes, tips, etc..
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Recipe adapted from: Angelica at: Decadent Mocha Coffee Overnight Oats Recipe – Pepper Basil

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Café Mocha Overnight Oats
Prep Time
5 mins
Cook Time
0 mins
Overnight refrigeration (inactive prep)
8 hrs
Total Time
8 hrs 5 mins
 

Make Café Mocha Overnight Oats with chocolate and coffee flavor in 5 minutes. Refrigerate overnight, then enjoy a quick, delicious breakfast!

Category: Breakfast
Cuisine: All Cuisines
Keyword: café mocha overnight oats
Servings: 2
Calories Per Serving: 296 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For Overnight Oats:
  • 1 cup old-fashioned oats
  • ¾ cup low-fat milk
  • ½ cup brewed, strong coffee* *cooled to room temp.
  • 2 Tablespoons maple syrup (or honey) or more, for sweeter taste
  • 2 Tablespoons cocoa powder
  • 1 Tablespoon chia seeds
  • ½ teaspoon vanilla extract
  • 1 pinch salt
For Garnish (opt.): whipped cream, shaved chocolate, berries or banana slices
    US Customary - Metric
    Instructions

    1. Combine all ingredients (except for optional garnishes) in a medium bowl.

      TIP: Use a WHISK for quickest mixing. Cocoa powder takes a bit of whisking to blend it in but keep going; it will eventually be fully incorporated.

    2. Divide oat mixture evenly into two small canning jars or containers that have tight-fitting lids. Cover with lids; refrigerate overnight (8 hours for best results).

    3. In the morning, open the jar(s) when ready to eat. You should notice much less liquid! Give the oats a good stir. If desired, add optional garnishes before serving. Enjoy.

    Recipe Notes

    NOTE: Caloric calculation does not include optional garnishes.

    Nutrition Facts
    Café Mocha Overnight Oats
    Amount Per Serving (1 g)
    Calories 296 Calories from Fat 63
    % Daily Value*
    Fat 7g11%
    Saturated Fat 2g13%
    Trans Fat 0.1g
    Polyunsaturated Fat 2g
    Monounsaturated Fat 2g
    Cholesterol 7mg2%
    Sodium 68mg3%
    Potassium 447mg13%
    Carbohydrates 51g17%
    Fiber 8g33%
    Sugar 17g19%
    Protein 10g20%
    Vitamin A 94IU2%
    Vitamin C 0.3mg0%
    Calcium 195mg20%
    Iron 3mg17%
    * Percent Daily Values are based on a 2000 calorie diet.

    Here’s one more to pin on your Pinterest boards!Make Café Mocha Overnight Oats with chocolate and coffee flavor in 5 minutes. Refrigerate overnight, then enjoy a quick, delicious breakfast!


    Jun
    2025

    Crispy Chickpeas and Pistachios

    categories: Appetizers
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    Make Crispy Chickpeas and Pistachios for a party appetizer or enjoy as a delicious snack! Crunchy and lightly seasoned, they’re delicious!
    Make Crispy Chickpeas and Pistachios for a party appetizer or enjoy as a delicious snack! Crunchy and lightly seasoned, they're delicious!

    If you’re looking for a yummy, easy to make appetizer or snack, I hope you will check out this recipe for crispy chickpeas and pistachios! The recipe is delicious and only will take you about 5 minutes or less of prep time!

    Canned chickpeas are rinsed, drained, seasoned and roasted, which turns them into a crunchy, snack, with lots of protein! This dish is perfect for a gameday snack or if you want to double or triple the recipe makes a wonderful appetizer for any party, family get together or potluck!

    The recipe (as written) is for a single batch and makes just over 1¼ cups of roasted chickpeas (about 5 small servings), but it’s very easy to double or triple. Here’s how simple it is to make crispy chickpeas and pistachios.

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

    Prepare The Chickpeas For Roasting

    Before beginning, preheat your oven to 400°F. The chickpeas are ready for roasting in just a couple of minutes, so make sure your oven is ready to go, in order to save time!

    Drain and rinse one can (15.5 oz.) of chickpeas, also known as garbanzo beans. Place the drained chickpeas in a small mixing bowl.

    A can of chickpeas is rinsed and drained before seasoning them.

    Drizzle the chickpeas with vegetable oil, toss to coat, and then add the spices. The spices you will need are coarse sea salt, ground cumin, ground black pepper and a small amount of cayenne pepper.

    Oil, salt, pepper, ground cumin and cayenne pepper are used to season the chickpeas.

    Toss the chickpeas well, to make sure they’re evenly covered with oil and the spices. Now the chickpeas are well-seasoned and ready to be roasted in the oven.

    Chickpeas are tossed (using spoons) to ensure all the chickpeas are covered with spices.

    Spread the seasoned garbanzos out on a rimmed baking sheet as much as possible to ensure even roasting.

    Oiled, seasoned chickpeas are spread out on a rimmed baking sheet for roasting.

    Roast The Seasoned Chickpeas

    Place the baking sheet on the middle rack of your preheated oven. Bake the chickpeas for 18-20 minutes, stirring them every 4-5 minutes using a metal spatula.

    When they’re done, the chickpeas should be golden brown and slightly crisp on the outside. Remove the pan from the oven.

    Roasted chickpeas are stirred occasionally using a metal spatula during the baking time.

    Add shelled pistachios and fresh thyme leaves to the roasted chickpeas and put the baking sheet back into the oven for Round #2 of roasting.

    Pistachios and fresh thyme leaves are added to the chickpeas and put back in the oven.

    Continue to bake for 10-12 additional minutes, or until the garbanzos become browned and crispy. When they’re done roasting, remove the chickpeas from the oven.

    Let the crispy chickpeas and pistachios cool to room temperature, then transfer them from the baking sheet to a serving bowl.

    Crispy chickpeas and pistachios are done baking and cool on the baking sheet.

    Serve The Crispy Chickpeas And Pistachios

    The crispy chickpeas and pistachios are a wonderful addition to any buffet table and will probably be gobbled up fairly quickly. If you will be serving them to a large group, you may want to consider doubling or tripling the original recipe to meet your needs!

    A white bowl full of crispy chickpeas and pistachios is served.

    Crispy, lightly seasoned and delicious, I am confident you’re going to enjoy this easy snack or appetizer. Be sure to store any leftovers in an airtight container to preserve their crunch.

    Bowl of crispy chickpeas and pistachios is set out on table and they're ready to be enjoyed.

    I hope you have the chance to make these yummy roasted chickpeas for yourself and/or those you love. They disappear quickly, so I heartily recommend making a double batch!

    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, friend!

    Looking For More SNACK And APPETIZER Recipes?

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

    Want More Recipes? Get My FREE Newsletter!

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

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

    Find Me On Social Media:

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

    Recipe adapted from the cookbook: “The Flavors of Bon Appetit”, page 19, published in 2004 by Conde Nast Books

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    Crispy Chickpeas and Pistachios
    Prep Time
    5 mins
    Cook Time
    30 mins
    Total Time
    35 mins
     

    Make Crispy Chickpeas and Pistachios for a party appetizer or enjoy as a delicious snack! Crunchy and lightly seasoned, they're delicious!

    Category: Appetizer/Snack
    Cuisine: All Cuisines
    Keyword: crispy chickpeas and pistachios
    Servings: 5 (¼ cup per serving)
    Calories Per Serving: 197 kcal
    Author: JB @ The Grateful Girl Cooks!
    Ingredients
    • 15.5 ounces canned chickpeas (garbanzo beans) rinsed and drained (1 can)
    • 2 Tablespoon vegetable oil
    • ½ teaspoon coarse sea salt
    • ½ teaspoon ground black pepper
    • ½ teaspoon ground cumin
    • ¼ teaspoon cayenne pepper
    • ½ cup shelled pistachios
    • 1 teaspoon fresh thyme leaves
    US Customary - Metric
    Instructions

    1. Preheat oven to 400°F.

    2. Drain and rinse one can (15.5 oz.) of chickpeas. Place chickpeas in a mixing bowl.

    3. Drizzle chickpeas with vegetable oil, toss to coat; add sea salt, cumin, black pepper and cayenne pepper. Toss chickpeas well, to make sure they're evenly covered with oil and spices. Spread garbanzos out on a rimmed baking sheet for even roasting. Place baking sheet on middle rack of oven.

    4. Bake at 400℉. for 18-20 minutes, stirring every 4-5 minutes. When done, chickpeas should be golden brown and slightly crisp. Remove pan from the oven.

    5. Add pistachios and fresh thyme leaves, stir to combine, then spread them back out on the baking sheet and put it back into the oven. Continue to bake 10-12 more minutes, or until chickpeas are browned and crispy; remove from oven. Let cool to room temperature, then transfer mixture to a serving bowl.

    6. Serve (at room temp.) and enjoy! Store any leftovers in an airtight container.

    Nutrition Facts
    Crispy Chickpeas and Pistachios
    Amount Per Serving (1 g)
    Calories 197 Calories from Fat 117
    % Daily Value*
    Fat 13g20%
    Saturated Fat 2g13%
    Trans Fat 0.04g
    Polyunsaturated Fat 6g
    Monounsaturated Fat 5g
    Sodium 477mg21%
    Potassium 263mg8%
    Carbohydrates 16g5%
    Fiber 5g21%
    Sugar 1g1%
    Protein 7g14%
    Vitamin A 128IU3%
    Vitamin C 2mg2%
    Calcium 48mg5%
    Iron 2mg11%
    * Percent Daily Values are based on a 2000 calorie diet.

    Here’s one more to pin on your Pinterest boards!Make Crispy Chickpeas and Pistachios for a party appetizer or enjoy as a delicious snack! Crunchy and lightly seasoned, they're delicious!

     


    Jun
    2025

    Grilled Plank Salmon and Tomatoes

    categories: Main Dishes, Seafood
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    Enjoy delicious Grilled Plank Salmon and Tomatoes for a BBQ! Salmon cooked on cedar planks is served with grilled, seasoned cherry tomatoes.
    Enjoy delicious Grilled Plank Salmon and Tomatoes for a BBQ! Salmon cooked on cedar planks is served with grilled, seasoned cherry tomatoes.

    I don’t know about you, but we enjoy grilling outside when Oregon’s rainy season is gone and the days heat up! My husband is our family’s “Grill-Master”, so he did the grilling you will see for this blog post!

    We love salmon so much and today I want to share a recipe that shows how to make Grilled Plank Salmon and Tomatoes on a BBQ. This time we grilled 2 small salmon fillets (about 5 oz. each) for my husband and myself on a cedar plank.

    In the past I’ve shared another great recipe for grilling a large salmon fillet on a cedar plank (with spices, lemon slices, etc.) for a larger number of servings. You can check out that recipe for Cedar Plank Grilled Salmon here.

    Both recipes are wonderful and I’m confident you’ll enjoy them. But for now… here’s how easy it is to make absolutely delicious Grilled Plank Salmon and Tomatoes.

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

    First Thing – Soak The Cedar Plank!

    NOTE: You can purchase cedar planks at most grocery stores nowadays. They usually come in packs of 3-4, are fairly inexpensive and typically are located near a fresh seafood counter.

    You will need to plan ahead because cedar planks must be thoroughly soaked in water before they are put on the grill. The soaking of the wood ensures the wood won’t burn right in front of your eyes while you’re grilling! Do NOT skip this step!

    Stop up your kitchen sink and soak the cedar board (completely covered in water) for at least 35-40 minutes before putting it on the grill. You will have to weigh the board down in the water.

    I usually fill several pans or large bowls with water to weigh it down and keep the board fully submerged in the water. Whatever item(s) you choose to use for this, the key is to use something heavy on top of the board! Once fully soaked, remove the plank from the water.

    A cedar plank is necessary to cook the salmon fillets for this recipe on a BBQ.

    Prepare The Salmon Fillets For The BBQ

    Pat two salmon fillets dry using paper towels. The spices you will need to season the fillets are onion powder, garlic powder, salt (table salt or sea salt) and black pepper.

    Two salmon fillets along with spices used when cooking the fish.

    Lightly season the salmon with the spices on both sides. Lay the salmon fillets on top of the soaked cedar plank, leaving only a small space in between them. Sprinkle each one with a few chopped fresh parsley leaves on top.

    The seasoned salmon fillets rest on a soaked cedar plank before grilling.

    Season The Cherry Tomatoes

    In a separate bowl, place de-stemmed cherry tomatoes (use about 20 of them for this recipe). Any kind of cherry tomatoes will be fine, but I enjoy using multi-colored tomatoes, so they look more interesting on the serving plate!

    Drizzle the tomatoes lightly with extra virgin olive oil and gently toss them to coat. Season them lightly with salt, pepper, garlic powder and some Italian seasoning.

    The cherry tomatoes don’t need much seasoning, so go easy when sprinkling it on. Gently stir the tomatoes to distribute the seasoning evenly.

    Colorful cherry tomatoes are covered with olive oil and spices before grilling.

    Cook The Salmon

    Heat your BBQ (gas or briquettes) until it’s really hot. Lay the soaked cedar plank (with salmon on top) directly on the hot grill grate over the hot coals.

    Put the lid on the BBQ and let the salmon cook (and smoke) for 25-30 minutes undisturbed. The cooking time may vary slightly depending on the thickness of the salmon fillets you are using. 

    The grilled plank salmon cooks over a bed of hot coals on a BBQ.

    The grilled plank salmon is done when it is cooked through, flakes easily, and has reached an internal temperature of 145°F. Remove the plank from the grill, take it inside, and cover the salmon to keep it warm while you grill the tomatoes.

    Two grilled cedar plank salmon fillets rest after they are fully cooked.

    Grill The Cherry Tomatoes

    As soon as the salmon is done, place the seasoned tomatoes in a grilling basket and place the basket directly on the grill grate over the hot coals. Cook the tomatoes for 2-3 minutes total, turning them often (and gently) as they cook. 

    Cherry tomatoes are grilled in a wire basket over hot BBQ coals.

    The cherry tomatoes will begin to “blister” as they cook and are exposed to the high heat of the grill. They may even get a few light char marks. Once they’re blistered (don’t overcook!), remove the basket immediately from the grill and take inside.

    When finished grilling, the cherry tomatoes are blistered on the outside.

    Garnish The Grilled Tomatoes

    Sprinkle the blistered, hot tomatoes with grated fresh Parmesan cheese, sprinkle with fresh chopped parsley, and GENTLY toss to cover them all.

    Topped with parmesan and parsley, the grilled tomatoes are ready to serve.

    Serve The Grilled Plank Salmon And Tomatoes

    To serve the salmon fillets on a platter, place the grilled plank salmon and tomatoes onto the serving platter, surrounding the salmon with the hot grilled tomatoes for a colorful presentation. 

    Grilled Plank Salmon and Tomatoes are served on a large platter.

    To serve on individual plates, place a salmon fillet on each plate and surround it with some of the grilled, “blistered” tomatoes. 

    When you take a bite of those little grilled tomatoes, they pop with juices and sweet flavor and are a great addition to the smoky grilled salmon. YUM!

    We also enjoyed having some homemade potato gnocchi along with the salmon and tomatoes to round out the meal.

    A white dinner plate with potato gnocchi and Grilled Plank Salmon and Tomatoes on it.

    I hope you have a chance to grill this delicious salmon dish and trust you will find it as enjoyable as we do! It’s such a simple meal to prepare, but it tastes SO GOOD!

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

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    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 salmon recipes to check out, including:

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    ↓↓ PRINTABLE RECIPE BELOW ↓↓

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    Grilled Plank Salmon and Tomatoes
    Prep Time
    10 mins
    Cook Time
    25 mins
    Soaking Time for Cedar Plank
    40 mins
    Total Time
    1 hr 15 mins
     

    Enjoy delicious Grilled Plank Salmon and Tomatoes for a BBQ! Salmon cooked on cedar planks is served with grilled, seasoned cherry tomatoes.

    Category: Main Dish
    Cuisine: All Cuisines
    Keyword: grilled plank salmon and tomatoes
    Servings: 2
    Calories Per Serving: 307 kcal
    Author: JB @ The Grateful Girl Cooks!
    Ingredients
    For Salmon:
    • 10 ounces skinless salmon fillets 2 fillets- 5 oz. each
    • * garlic powder *Enough to lightly season fish (both sides)
    • * onion powder *Enough to lightly season fish (both sides)
    • * salt and pepper *Enough to lightly season fish (both sides)
    • * chopped fresh parsley *Enough to lightly garnish fish
    For Tomatoes:
    • 20 small cherry tomatoes multi-colored, if available
    • 2 tsp. extra virgin olive oil
    • * garlic powder *Enough to lightly season tomatoes
    • * salt and pepper *Enough to lightly season tomatoes
    • * Italian seasoning *Enough to lightly season tomatoes
    To Garnish Grilled Tomatoes:
    • 1 Tbsp. fresh grated Parmesan cheese
    • 1 teaspoon chopped fresh parsley
    US Customary - Metric
    Instructions

    1. Soak cedar plank: Plan ahead because cedar planks must be thoroughly soaked in water before they are put on the grill. Soaking ensures the wood won't burn up while grilling! Do NOT skip this step! Stop up your kitchen sink; soak the cedar board (covered in water) at least 35-40 minutes before putting it on the grill. Weigh the board down to keep it submerged.

    2. Prepare Salmon: Pat salmon dry using paper towels. Lightly season salmon with spices on both sides. Lay salmon fillets on top of soaked cedar plank, leaving small space in between them. Sprinkle salmon with chopped fresh parsley.

    3. Prepare tomatoes: Place de-stemmed cherry tomatoes in small bowl. Drizzle with olive oil; toss gently to coat. Season lightly with salt, pepper, garlic powder and Italian seasoning. Gently stir tomatoes to distribute seasoning evenly. Set aside.

    4. Grill Salmon: Heat BBQ (gas or briquettes) until really hot. Lay soaked cedar plank (with salmon on top) directly on the hot grill grate over hot coals. Cover BBQ; let salmon cook (covered) undisturbed for 25-30 minutes. Cooking time may vary slightly depending on thickness of the salmon. Salmon is done when cooked through, flakes easily, and has reached an internal temp. of 145°F. Remove plank from grill, take inside; cover salmon; keep it warm while you grill the tomatoes.

    5. Grill Tomatoes: As soon as plank is removed, place tomatoes in a grilling basket; place basket directly on the grill grate over hot coals. Cook 2-3 minutes, turning often (and gently). Remove when tomatoes are blistered; take inside. Sprinkle tomatoes with Parmesan and fresh parsley.

    6. Serve the salmon fillets with the grilled tomatoes and enjoy!

    Recipe Notes

    NOTE: The seasoning amounts are not specified in some cases. Use only enough of each one to lightly season the fish (on both sides) and the tomatoes. If no amount is identified, this seasoning was not included in the dietary calculation as amounts used may vary.

    Nutrition Facts
    Grilled Plank Salmon and Tomatoes
    Amount Per Serving (1 (1/2 of total))
    Calories 307 Calories from Fat 144
    % Daily Value*
    Fat 16g25%
    Saturated Fat 3g19%
    Polyunsaturated Fat 4g
    Monounsaturated Fat 7g
    Cholesterol 84mg28%
    Sodium 211mg9%
    Potassium 1079mg31%
    Carbohydrates 8g3%
    Fiber 1g4%
    Sugar 4g4%
    Protein 32g64%
    Vitamin A 956IU19%
    Vitamin C 39mg47%
    Calcium 101mg10%
    Iron 2mg11%
    * Percent Daily Values are based on a 2000 calorie diet.

    Here’s one more to pin on your Pinterest boards!Enjoy delicious Grilled Plank Salmon and Tomatoes for a BBQ! Salmon cooked on cedar planks is served with grilled, seasoned cherry tomatoes.