The Grateful Girl Cooks!

25
Jan
2022

Double Stuffed Potatoes

categories: Side Dishes, Vegetable Dishes

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Double Stuffed Potatoes are a tasty side dish! Potato skins are filled with mashed potatoes, sour cream, bacon, cheese, butter and scallions!

Today I want to share my recipe for making double stuffed potatoes. Most of the time they are called “twice baked potatoes”, but I like to call them double stuffed (like OREO cookies-wink, wink), because there is so much extra yummy stuff piled onto the potato skins!

The process is fairly simple. Russet potatoes are baked, and then the insides are scooped out and combined with bacon, cheese, butter, sour cream and green onions. The mixture is loaded back into the potato “shells”, topped with more cheddar cheese and baked for a brief time. The result? An absolutely lip-smackin’ side dish, appetizer, or party treat! Each serving is half of a potato (or have two halves if you want to make an entire meal out of it), and they are very filling, if you ask me. Here’s how to make them:

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

First Step – Bake The Potatoes!

Preheat your oven to 400°F. Begin by washing two large Russet potatoes. I recommend russets because their skin is fairly sturdy and tends to hold its shape after the insides are scooped out. After they’re cleaned, dry them very well with paper towels. Rub each potato with vegetable oil to cover the entire surface, then sprinkle with a little bit of salt.

Use a sharp knife to pierce the potatoes a couple of times (per side). Lay the potatoes on a foil-covered baking sheet, then place them into the preheated oven. Bake the potatoes for 50-60 minutes, OR until they can be easily pierced with the blade of a sharp knife. NOTE: If the potatoes are REALLY large, you may have to bake them 10-15 minutes more.

Prep The Other Ingredients While The Potatoes Bake

While the potatoes are baking, you will have time to prep the other ingredients. Cook the bacon in a large skillet until it is very crispy. When done, transfer the bacon slices to paper towels to absorb the grease, and let the bacon cool. Once cooled, crumble it into small pieces.

Grate cheddar cheese and slice the scallions (green onions), so they are ready to go once the potatoes are done baking. The potatoes are stuffed fairly quickly (while hot), so I recommended having the prep work done ahead of time.

Let’s Make Some Double Stuffed Potatoes!

When the potatoes are finished baking, remove them from the oven. TURN THE OVEN HEAT DOWN TO 350°F.. Let the potatoes rest for 2-3 minutes, then slice them in half lengthwise (be careful- they’re HOT). Place 2 Tablespoons of butter in a large mixing bowl.

Use a large spoon to remove the potato pulp from each half, making sure to leave a ½” rim of potato left in the shell around bottom and the edges. That “rim of potato” left in the shell will help support the filling that will be added. Place the potato pulp on top of the butter in the bowl, and mash lightly with a fork. The hot potato pulp will help melt the butter!

Now Add The REALLY GOOD STUFF!

Add the crumbled bacon, cheddar cheese and sliced green onions to the potatoes. Combine (and lightly mash) the potatoes with these ingredients with a fork until well combined. They don’t have to be creamy! Add the sour cream, and stir until it has been incorporated into the potato mixture.

Bake, Then Serve The Double Stuffed Potatoes

Place the potato shells on the foil-lined baking sheet (again). Divide the potato mixture evenly between the four halves, mounding the filling up on top. Sprinkle each of the double stuffed potatoes with additional grated cheddar cheese.

Place the baking sheet back into the 350° F. oven. Let the double stuffed potatoes bake for 15 minutes (uncovered). This baking time will allow time for the potatoes to re-heat, and for the cheese topping to melt. Once done, remove the potatoes from the oven, and serve! They taste great on their own, OR paired with beef, chicken, or pork. I really think you’re gonna love these potatoes!

I hope you enjoy these yummy double stuffed potatoes as much as we do! This recipe can easily be doubled… or tripled! Thank you for stopping by, and I invite you to come back soon for more family-friendly recipes. Have a GREAT day!

Looking For More POTATO Recipes?

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

Interested In More Recipes?

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

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Double Stuffed Potatoes

Prep Time

0 mins

Cook Time

1 hr

Additional Baking Time

15 mins

Total Time

1 hr 15 mins

Double Stuffed Potatoes are a tasty side dish! Potato skins are filled with mashed potatoes, sour cream, bacon, cheese, butter and scallions!

Category: Side Dish, Vegetable

Cuisine: American

Keyword: double stuffed potatoes

Servings: 4 (1/2 potato per serving)

Calories Per Serving: 438 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

2 large russet potatoes
1 Tablespoon vegetable oil or oil of choice
1 teaspoon salt to sprinkle on potatoes
2 Tablespoons butter
4 slices bacon
2 stalks scallions (green onions) sliced (white and green parts)
½ cup grated cheddar cheese
⅓ cup sour cream
¼ teaspoon kosher salt
¼ teaspoon ground black pepper
4 Tablespoons grated cheddar cheese for topping potatoes

US Customary - Metric

Instructions

Preheat oven to 400°F.
Wash potatoes; dry completely with paper towels. Rub potatoes with vegetable oil to cover entire surface; lightly sprinkle with salt. Using a knife, pierce potatoes a couple of times (per side). Lay potatoes on foil-covered baking sheet. Bake 50-60 minutes, or until they can be easily pierced with the blade of a sharp knife. TIP: If potatoes are REALLY large, you may have to bake 10-15 minutes more.
Cook bacon in skillet until very crispy. Transfer slices to paper towels to absorb grease. Once cool, crumble into small pieces.
Place 2 Tablespoons of butter in a large bowl. When potatoes are done, remove from oven. **TURN OVEN HEAT DOWN TO 350°F.. Let potatoes rest 2-3 minutes, then slice in half lengthwise Use a spoon to remove potato pulp from each half, leaving a ½" rim of potato on the bottom and around edges. Put potato pulp on top of butter in bowl; mash lightly with fork.
Add bacon, cheese and green onions to potatoes. Combine ingredients, mashing potatoes with a fork (they don't have to be creamy) until well combined. Add sour cream; stir until incorporated into potato mixture.
Place potato shells on foil-lined baking sheet. Divide filling evenly between potatoes mounding filling on top. Sprinkle each potato half with additional grated cheese (1 T. per potato)
Place potatoes back into oven. Bake at 350° F. for 15 minutes (uncovered). Once done, remove potatoes from oven, and serve! (Leftovers will keep 2-3 days in refrigerator and can be reheated in microwave). Enjoy!

Nutrition Facts

Double Stuffed Potatoes

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

Calories 438 Calories from Fat 252

% Daily Value*

Fat 28g43%

Saturated Fat 13g81%

Trans Fat 1g

Polyunsaturated Fat 4g

Monounsaturated Fat 9g

Cholesterol 60mg20%

Sodium 1087mg47%

Potassium 896mg26%

Carbohydrates 36g12%

Fiber 3g13%

Sugar 1g1%

Protein 13g26%

Vitamin A 535IU11%

Vitamin C 12mg15%

Calcium 222mg22%

Iron 2mg11%

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

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

22
Jan
2022

Firecracker Chicken Meatballs

categories: Chicken, Main Dishes

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Make a dozen easy, delicious Firecracker Chicken Meatballs. Well-seasoned meatballs are browned, then served, covered in a sweet/spicy sauce!

We love these delicious meatballs, made using ground chicken, for a slightly more healthy recipe than traditional beef meatballs! They are covered in a “not too sweet, and not too spicy” sauce and are full of protein and flavor! Firecracker chicken meatballs are easy to prepare and are quite filling, especially when served on a bed of rice, with some cooked veggies on the side!

I found the original recipe on Pinterest and made only a couple very small changes. We truly enjoy eating them and love the fact that the leftovers are just as good the next day! That’s a win-win in my book! Today I want to show you just how easy they are to make, so here we go:

SCROLL DOWN FOR A PRINTABLE RECIPE CARD AT THE BOTTOM OF THE PAGE

Time to Make Some Firecracker Chicken Meatballs

In a medium-sized mixing bowl, stir together Panko bread crumbs, grated Parmesan cheese, garlic powder, ground ginger, and red pepper flakes until combined. Add a pound of ground chicken, a large egg, and 2 Tablespoons of “buffalo sauce”. I use Frank’s Red Hot Sauce, which can be found in most grocery stores.

Using a spoon, fork, or your clean hands, mix all the meatball ingredients together until they’re fully combined with the ground chicken. This is the mixture you will use to make the firecracker chicken meatballs!

Form Meatballs And Pan-Sear Them In A Skillet

Once all the meatball ingredients are thoroughly combined, it’s time to shape the meatballs. The mixture will be very “wet” in texture. Evenly divide the meat mixture into 12 similar sized portions (I usually eyeball it, but you can weigh portions if desired). Roll each portion into a ball between the palms of your hands. Yes… it is a bit messy! Place each meatball on foil or wax paper until they are all formed.

Heat olive oil in a large non-stick skillet on medium high heat. Once the oil is very hot (but not smoking), add the meatballs, leaving space between each one. Once you place them into the hot skillet do not move them! Cook for about 3 minutes or so (without disturbing them) and then carefully turn the meatballs over to brown the other side.

Continue to cook for another 6-7 minutes, turning the meatballs every minute or so to brown all the edges. When done, the meatballs should be brown on all sides, and cooked all the way through. You can test the internal temperature with a meat thermometer to check on done-ness, if desired. The finished meatballs should have an internal temperature of 165°F.

Make The Sweet And Spicy Sauce

Making the sauce for the meatballs is a cinch! I try to mix it together while the meatballs are browning, which saves time. Mix brown sugar, buffalo sauce, water and apple cider vinegar in a small bowl, using a spoon or fork. Continue to stir these ingredients together until all of the brown sugar has dissolved. Now you’re ready for the final step!

Final Step

Pour the sauce over the fully browned/cooked meatballs in the skillet, and stir gently to coat them with the sauce. Continue to cook on medium-low heat for about 2-3 minutes, stirring occasionally to prevent scorching. Keep an eye on the sauce, because it has brown sugar in it and you don’t want that sugar to burn. I like to spoon the sauce on top of the meatballs as they cook.

When the sauce is done, it will have thickened slightly and will look rather “syrup-like” in texture. Remove the skillet from the heat once the sauce has thickened. Be sure to dish up the meatballs while the sauce and the meatballs are hot!

Serve the Firecracker Chicken Meatballs

Now your firecracker chicken meatballs are ready to serve! We usually plan for three meatballs per adult serving, and serve them on steamed white rice, with veggies on the side. Spoon a little of the sauce over the meatballs, then sprinkle with sliced green onions and sesame seeds, if desired.

The sliced green onions and sesame seeds are optional, but we like the color and flavor they add. Serve this dish hot… and enjoy! The meatballs have a little kick to them (but not too much!). They have GREAT flavor, and we love them paired with the neutral tasting white rice.

I really hope you enjoy these easy to make firecracker chicken meatballs. We sure do! Thanks for stopping by, and I hope you will come back soon for more family-friendly recipes. Have a great day!

Looking For More MEATBALL Recipes?

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

Interested In More Recipes?

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Recipe Slightly Adapted From: Mason Woodruff at: https://masonfit.com/pan-fried-firecracker-chicken-meatballs/

Firecracker Chicken Meatballs

Prep Time

10 mins

Cook Time

13 mins

Total Time

23 mins

Make a dozen easy, delicious Firecracker Chicken Meatballs. Well-seasoned meatballs are browned, then served, covered in a sweet/spicy sauce!

Category: Main Dish

Cuisine: American

Keyword: firecracker chicken meatballs

Servings: 12 meatballs

Calories Per Serving: 121 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For Meatballs:

1 Tablespoon extra virgin olive oil to cook meatballs
¼ cup Panko bread crumbs
¼ cup grated Parmesan cheese
1 teaspoon garlic powder
1 teaspoon ground ginger
½ teaspoon red pepper flakes
1 pound ground chicken
1 large egg
2 Tablespoons buffalo sauce (I use Frank's Red Hot)

For Sauce:

½ cup dark brown sugar (packed)
¼ cup buffalo sauce (I use Frank's Red Hot)
2 Tablespoons water
2 Tablespoons apple cider vinegar

Serve meatballs sprinkled with sesame seeds and sliced green onions, if desired (optional, but good!)

US Customary - Metric

Instructions

In a medium mixing bowl, stir together Panko crumbs, grated Parmesan, garlic powder, ground ginger, and red pepper flakes until combined. Add ground chicken, egg, and 2 T. buffalo sauce. Using a spoon, fork, or clean hands, mix meatball ingredients together until fully combined.
Evenly divide mixture into 12 equal portions (I usually eyeball it, but you can weigh portions if desired). Roll each portion into a ball between the palms of your hands. Place each meatball on foil or wax paper until they are all formed.
Heat olive oil in a large non-stick skillet on medium high heat. Once oil is very hot (but not smoking), add meatballs, leaving space between each one. Cook for about 3 minutes or so (without disturbing them) and then carefully turn meatballs over to brown the other side. Continue to cook for 6-7 minutes, turning meatballs every 1-2 minutes to brown all edges. When done, meatballs should be brown on all sides, and cooked through. If desired, use a meat thermometer to check on done-ness. Fully cooked meatballs should have an internal temperature of 165°F.
Mix brown sugar, buffalo sauce, water and cider vinegar in a small bowl, using a spoon or fork. Stir until brown sugar has dissolved. Pour sauce over meatballs; stir gently to coat them with sauce. Cook on medium-low heat 2-3 minutes, stirring occasionally to prevent scorching. When sauce is done, it will have thickened slightly and will look rather "syrup-like" in texture. Remove skillet from heat.
Serve meatballs on top of rice. Spoon remaining sauce onto meatballs. Sprinkle with sliced green onions/sesame seeds, if desired (optional but GOOD). Enjoy!

Nutrition Facts

Firecracker Chicken Meatballs

Amount Per Serving (1 meatball per serving)

Calories 121 Calories from Fat 45

% Daily Value*

Fat 5g8%

Saturated Fat 2g13%

Trans Fat 1g

Polyunsaturated Fat 1g

Monounsaturated Fat 3g

Cholesterol 50mg17%

Sodium 304mg13%

Potassium 229mg7%

Carbohydrates 10g3%

Fiber 1g4%

Sugar 9g10%

Protein 8g16%

Vitamin A 65IU1%

Vitamin C 1mg1%

Calcium 39mg4%

Iron 1mg6%

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

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

18
Jan
2022

Toasted Sweet Spiced Pecans

categories: Appetizers

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Whip up Toasted Sweet Spiced Pecans in 5 minutes! Pan-roasted pecans are a little bit sweet and spicy, and are a yummy snack or salad topper!

If you’re looking for a quick and easy snack or salad topper, may I share this recipe for Toasted Sweet Spiced Pecans with you today? I originally found the recipe quite a while ago, handwritten on an index card in an old recipe box. I made a couple slight changes to the recipe and the result is this simple recipe.

The pan-roasted pecans are not too sweet and not too spicy, in case you are wondering. They ARE a delicious snack, and taste fantastic tossed onto the top of a mixed green salad. The little bit of crunch, plus the subtle seasoning make them a delicious treat.

You will end up with 2 cups of toasted sweet spiced pecans, for a total of eight ¼ cup servings! Let me show you how easy they are to make, in just about 5 minutes!

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

Make The Spice Mixture

In a small bowl, combine the spices to make the seasoning mix. The seasonings used for this mix include sugar, paprika, chili powder, curry powder, cumin, coriander, salt and pepper, and are used in small amounts.

Stir these spices together, and you will have your seasoning mix ready to go! See how simple this is so far?

Toast The Pecans

The next step is to pan-roast the pecans. Heat oil in a medium to large sized skillet on medium heat until very hot (but not smoking). Add the pecans to the skillet and cook, stirring often, for 2-3 minutes, until they have browned. Try to make sure the pecans are evenly coated with the oil, so the seasoning mix will adhere when you add it.

Add The Spices To Finish

Once the pecans have toasted and are browned well, sprinkle the seasoning mix over the pecans, and then stir, so they are coated evenly. Continue to cook the toasted sweet spiced pecans for 1-2 minutes, then remove the skillet from the heat.

Drain And Cool Toasted Pecans Before Serving

Use a slotted spoon to remove the pecans from the skillet, and transfer them onto several layers of paper towels. The paper towels will help absorb any extra oil that remains on the pecans. Try to spread the pecans out just a bit, and let them cool slightly before serving.

Time To Eat Some Toasted Sweet Spiced Pecans

Once the toasted sweet spiced pecans have cooled for a couple minutes, they can be served. The pecans can be enjoyed, served warm or at room temperature. Both are delicious!

We enjoy snacking on the pecans, but also love them sprinkled on top of a mixed green salad. You should try adding these to your favorite mixed green salad! The crunch and subtle seasoning of the pecans really add an extra layer of texture and flavor to the green salad and other toppings!

I hope you have the opportunity to try this simple snack! Thank you for stopping by, and I hope you will come back soon for more family-friendly recipes. Take care, and have a GREAT day!

Looking For More APPETIZER/SNACK 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 delicious appetizer and snack recipes you’ll enjoy, including:

Interested In More Recipes?

You Can Also Find Me On Social Media:

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

Original recipe source: unknown (handwritten on an index card years ago – no source noted)

Toasted Sweet Spiced Pecans

Prep Time

5 mins

Cook Time

0 mins

Total Time

5 mins

Whip up Toasted Sweet Spiced Pecans in 5 minutes! Pan-roasted pecans are a little bit sweet and spicy, and are a yummy snack or salad topper!

Category: Appetizer/Snack

Cuisine: American

Keyword: toasted sweet spiced pecans

Servings: 8 (1/4 cup per serving)

Calories Per Serving: 221 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

2 Tablespoons vegetable oil
2 cups pecans
3 Tablespoons granulated sugar
1 teaspoon paprika
½ teaspoon curry powder
½ teaspoon chili powder
½ teaspoon cumin (ground)
½ teaspoon coriander (ground)
½ teaspoon black pepper
¼ teaspoon salt

US Customary - Metric

Instructions

Measure all spices into a small bowl. Stir to combine. Set aside.
In a large skillet, heat oil on medium heat until hot (but not smoking). Add pecans. Cook, stirring often, for 2-3 minutes, until they've browned. Make sure pecans are evenly coated with oil, so spices will adhere.
Sprinkle spice mix over pecans; stir, so they're coated evenly. Cook for 1-2 minutes, then remove skillet from the heat.
Use a slotted spoon to remove pecans from the skillet. Transfer them onto layers of paper towels, to absorb oil. Spread pecans out a bit; let cool slightly before serving.
Pecans can be served warm or at room temperature. They're delicious as a snack or a topping for a green salad. Store pecans in airtight container. Enjoy!

Nutrition Facts

Toasted Sweet Spiced Pecans

Amount Per Serving (1 (1/4 cup))

Calories 221 Calories from Fat 189

% Daily Value*

Fat 21g32%

Saturated Fat 2g13%

Trans Fat 1g

Polyunsaturated Fat 7g

Monounsaturated Fat 11g

Sodium 75mg3%

Potassium 117mg3%

Carbohydrates 8g3%

Fiber 3g13%

Sugar 6g7%

Protein 2g4%

Vitamin A 178IU4%

Vitamin C 1mg1%

Calcium 22mg2%

Iron 1mg6%

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

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

14
Jan
2022

Asparagus Cashew Stir Fry

categories: Side Dishes, Vegetable Dishes

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Asparagus Cashew Stir Fry is a simple, delicious side dish, with fresh asparagus, cashews, garlic and ginger in a yummy stir fry sauce!

If you are looking for a tasty veggie side dish that comes together in about 10 minutes and tastes amazing, may I share this recipe for asparagus cashew stir fry with you? We LOVE it! The recipe only takes about 5 minutes to prep, and about 5 minutes to cook. BOOM! A YUMMY side dish you can serve with your favorite meat dishes!

My youngest sister Joni made this recipe originally for us several years ago when she came to visit us in Oregon. I liked the recipe so much I asked her to write down the recipe for me, and am excited to share it here with you today. I don’t know where she got the original recipe, but it definitely is a KEEPER! Here’s how easy it is to make this tasty side dish:

SCROLL DOWN FOR A PRINTABLE RECIPE CARD AT THE BOTTOM OF THE PAGE

Prep the Asparagus For Cooking

Fresh asparagus is used for this recipe, but it needs to be trimmed before cooking. Snap the “woody”, tough ends at the bottom of the asparagus stems to remove. You can also cut them with a sharp knife, if you prefer. Discard the “woody” ends. Cut the asparagus stalks into 2″ long pieces.

Cook The Asparagus

Heat 2 Tablespoons of olive oil in a large skillet on medium heat. Once oil is quite hot, add the asparagus pieces. Cook, stirring occasionally for about 3-4 minutes. When done, add the piece of ginger and the minced garlic, and cook (stirring continually) for 30-45 seconds. The reason for the continual stir and short cooking time is so the garlic won’t burn (then it becomes bitter)!

NOTE: You can choose to either add the whole piece of ginger (and remove it later just before serving), or you can finely grate it into the dish. I’ve done it both ways, but usually add the entire piece whole, let the flavors get into the dish, then remove it before serving. You will still get the flavor the ginger imparts, but using the grated ginger will yield a more intense flavor. Your choice.

Make And Add The Sauce To The Skillet

In a small bowl, quickly stir together the chicken broth, cooking sherry, water, soy sauce and cornstarch until smooth. This will only take a second to mix up. Make sure there are no lumps in the sauce before adding it to the asparagus.

Pour the sauce over the asparagus into the skillet. Stir to combine the ingredients, and cook 1-2 minutes on medium-low heat or until the sauce thickens. The sauce will thicken fairly quickly, so stir the sauce as it cooks to coat everything well.

Final Step – Add The Cashews

Once the sauce has thickened, add the cashews to the skillet, and stir to combine. Heat the asparagus cashew stir fry for an additional minute. This will ensure all the ingredients are coated with the yummy sauce and are heated through.

TIP: If you added a WHOLE 1″ piece of ginger previously, this is the time to remove it from the skillet, before serving! If you grated the ginger, you’re good to go.

Serve The Asparagus Cashew Stir Fry

Transfer the finished asparagus cashew stir fry to a serving bowl… and enjoy! The asparagus will be crisp-tender, and the crunch from the cashews and yummy sauce make it absolutely DELICIOUS!

This dish will compliment a number of main dishes. We enjoyed the asparagus cashew stir fry served with slices of roasted pork tenderloin and mashed potatoes on the side. It was a delicious meal, and I am confident you will enjoy it, too.

Thank you for stopping by today. I hope you have the opportunity to make this delicious veggie side dish for yourself or those you love. You can store any leftovers in an airtight container in your refrigerator for up to 4 days. Have a great day, and please come back soon for more family-friendly recipes.

Looking For More ASPARAGUS Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have some delicious asparagus recipes for you to enjoy, including:

Interested In More Recipes?

You Can Also Find Me On Social Media:

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

Original recipe source: I received this recipe from my sister Joni several years ago.

Asparagus Cashew Stir Fry

Prep Time

5 mins

Cook Time

5 mins

Total Time

10 mins

Asparagus Cashew Stir Fry is a simple, delicious side dish, with fresh asparagus, cashews, garlic and ginger in a yummy stir fry sauce!

Category: Side Dish, Vegetable Dish

Cuisine: American

Keyword: asparagus cashew stir fry

Servings: 4

Calories Per Serving: 153 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

2 Tablespoons extra virgin olive oil
1 pound fresh asparagus
2 cloves garlic , minced
1 inch piece of fresh ginger
¼ cup chicken broth
¼ cup water
2 Tablespoons soy sauce low-sodium, if possible
1 Tablespoon cooking sherry
1 Tablespoon cornstarch
¼ cup roasted cashews

US Customary - Metric

Instructions

Snap or cut "woody" ends of the asparagus off (discard). Cut asparagus stalks into 2" long pieces.
Heat olive oil in large skillet on medium heat. Once oil is hot, add asparagus. Cook, stirring occasionally for 3-4 minutes. Add ginger and garlic; cook (stirring continually) for 30-45 seconds. Don't let garlic burn or it will turn bitter. NOTE: You can choose to either add the whole piece of ginger (and remove it later just before serving), or you can finely grate it. Your choice.
In a small bowl, quickly stir together chicken broth, sherry, water, soy sauce and cornstarch until smooth. This will only take a second to mix up. Make sure there are no lumps. Pour sauce into skillet. Stir to combine; cook 1-2 minutes on medium-low heat until sauce thickens.
Once sauce thickens, add cashews; stir to combine. Cook for 1 minute. TIP: If you added a WHOLE 1" piece of ginger previously, remove it from the skillet, before serving! If you grated the ginger, there's no need to remove.
Transfer to a serving bowl, serve it hot and enjoy! Leftovers can be stored in airtight container in refrigerator for up to 4 days.

Nutrition Facts

Asparagus Cashew Stir Fry

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

Calories 153 Calories from Fat 99

% Daily Value*

Fat 11g17%

Saturated Fat 2g13%

Polyunsaturated Fat 1g

Monounsaturated Fat 7g

Sodium 326mg14%

Potassium 320mg9%

Carbohydrates 11g4%

Fiber 3g13%

Sugar 3g3%

Protein 4g8%

Vitamin A 858IU17%

Vitamin C 8mg10%

Calcium 37mg4%

Iron 3mg17%

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

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

10
Jan
2022

Buttermilk Cornmeal Biscuits

categories: Breads

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Make a small batch of buttermilk cornmeal biscuits to serve with a favorite soup or meat dish. Recipe makes 5 delicious, fluffy biscuits.

Today I want to share a lovely biscuit recipe I found in a mailer that was sent to our home from our grocer a few months ago. The recipe is pretty straightforward, and the result is five light and fluffy biscuits (3″ in diameter). You can also make the recipe yield eight biscuits if you cut the dough into 2″ in diameter rounds, if you need more!

We really enjoy these cornmeal-infused biscuits served with chili or soup, but they can stand on their own, as well, with butter and jam. They are not too difficult to make, and require no rising time, which makes them a great choice on a busy day. Let me show you how easy it is to make them:

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

Mixing The Dough For The Biscuits

Before beginning, preheat your oven to 425°F. You will also need to coat a baking sheet with non-stick baking spray OR line it with parchment paper. Okay- now it’s time to begin making the biscuit dough!

Measure flour, yellow cornmeal, baking powder, granulated sugar and salt into a large mixing bowl. Cut in very COLD chunks of butter, by using two forks OR a hand-held pastry blender. Continue to work the butter into the dry ingredients, until the butter has been reduced to roughly the size of peas.

Pour in one cup of buttermilk. Stir the liquid into the flour mixture only until it is just combined. It is important that you do not overmix the dough ingredients!

Time To Make The Sticky Dough Pliable

The dough will be VERY sticky! Place the dough mixture onto a generously floured, clean surface. Sprinkle a little flour on top and then knead the dough by hand 5-6 times until the dough becomes a “non-sticky” ball. I found that I need to lightly sprinkle with flour as I do this, because this dough is really quite sticky!

When done, the dough should be very cohesive and much “drier in texture”. Add additional flour to the work surface if necessary, then roll the dough ball out to about ¾” thickness.

Cut Out The Buttermilk Cornmeal Biscuits And Bake

After rolling out the dough, it’s time to cut out the buttermilk cornmeal biscuits! Here you have a choice about the size biscuits you want. You can cut out the biscuits with a biscuit cutter, a drinking glass, or you can do like I do and cut them out, using a caning jar lid!

NOTE: If you wish to have about 8 small biscuits, cut them out with a 2″ biscuit cutter. If you want 5 slightly larger biscuits, use a 3″ biscuit cutter. (I make 5 using a 3″ cutter).

Place the buttermilk cornmeal biscuits onto the prepared baking sheet, being sure to keep them about 1-2 inches apart for baking. Bake the biscuits at 425°F. for 12-15 minutes. When done, the top of the biscuits should be nice and golden brown.

Time To Serve The Buttermilk Cornmeal Biscuits!

Remove the baked biscuits from the oven. We like to brush the tops with a little bit of melted butter right before serving, but that is optional. You can always slice the biscuits and spread them with softened butter and/or jam if you prefer.

We enjoy these biscuits served along with with a nice, hot bowl of soup or chili. They are light, fluffy, and taste wonderful! I think you’re gonna like them as much as we do!

Thanks for stopping by today. I hope you will have the opportunity to make these buttermilk cornmeal biscuits, and trust you (and those you love) will enjoy them, too. Please come back again soon for more family-friendly recipes… and have a GREAT day!

Looking For More Bread, Rolls, Or Biscuit 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 delicious bread, roll and biscuit recipes you might enjoy, including:

Interested In More Recipes?

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
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Original recipe source: Chef Alissa Weldy, via the Fred Meyer magazine mailer called “My Magazine”, Summer edition, page 12

Buttermilk Cornmeal Biscuits

Prep Time

15 mins

Cook Time

15 mins

Total Time

30 mins

Make a small batch of buttermilk cornmeal biscuits to serve with a favorite soup or meat dish. Recipe makes 5 delicious, fluffy biscuits.

Category: Bread, Side Dish

Cuisine: American

Keyword: buttermilk cornmeal biscuits

Servings: 8 (2" biscuits)

Calories Per Serving: 251 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1½ cups all purpose flour
½ cup yellow cornmeal
1 Tablespoon baking powder
1 Tablespoon granulated sugar
½ teaspoon kosher salt
½ cup COLD butter (one stick)
1 cup buttermilk

US Customary - Metric

Instructions

Preheat oven to 425°F. Coat a baking sheet with non-stick baking spray OR line it with parchment paper.
Measure flour, cornmeal, baking powder, granulated sugar and salt into a large mixing bowl. Cut in COLD chunks of butter, using 2 forks OR a hand-held pastry blender. Work butter into dry ingredients, until butter has been reduced to roughly the size of peas. Pour in buttermilk; Stir into flour mixture only until just combined. Don't overmix dough!
Dough will be VERY sticky! Place dough on a generously floured, clean surface. Sprinkle a little flour on top; knead dough by hand 5-6 times until it becomes a "non-sticky" ball. TIP: I found I need to lightly sprinkle dough with flour as I do this, because it's quite sticky! When done, dough should be a cohesive ball. Add additional flour to work surface if necessary; roll dough ball out to ¾" thickness.
Time to cut out the buttermilk cornmeal biscuits! Here you have a choice about the size biscuits you want. You can cut out the biscuits with a biscuit cutter, a drinking glass, or you can do like I do and cut them out, using a caning jar lid! NOTE: If you want 8 small biscuits, cut them out with a 2" biscuit cutter. If you want 5 slightly larger biscuits, use a 3" biscuit cutter.
Place biscuit rounds on prepared baking sheet, keeping them 1-2 inches apart. Bake at 425°F. for 12-15 minutes. When done, biscuits should be golden brown.
Remove biscuits from oven. OPTIONAL: brush biscuits with melted butter right before serving. Serve, and enjoy!

Nutrition Facts

Buttermilk Cornmeal Biscuits

Amount Per Serving (1 biscuit)

Calories 251 Calories from Fat 117

% Daily Value*

Fat 13g20%

Saturated Fat 8g50%

Trans Fat 1g

Polyunsaturated Fat 1g

Monounsaturated Fat 3g

Cholesterol 34mg11%

Sodium 280mg12%

Potassium 253mg7%

Carbohydrates 29g10%

Fiber 2g8%

Sugar 3g3%

Protein 4g8%

Vitamin A 404IU8%

Calcium 107mg11%

Iron 2mg11%

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

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07
Jan
2022

Homemade French Salad Dressing

categories: Sauces and Dressings

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Make delicious homemade French salad dressing in a few minutes, with common pantry ingredients, a saucepan and a blender! It’s great on salads!

I love to make homemade salad dressing in the comfort of my own kitchen! For some reason, they always seem to taste better… maybe that’s just wishful thinking on my part, but they sure are GOOD! This quick and easy recipe for French salad dressing is a delicious favorite of ours, and I want to share it with you today. When made as written, you should end up with about 16 servings of salad dressing (2 Tablespoons per serving). The recipe can easily be doubled, too!

Over the years I’ve made quite a few salad dressings from scratch (at least 10 different kinds), and this recipe ranks right up there near the top! Tangy, sweet, and filled with great flavor, I think you will love this dressing on your favorite mixed green salad! Here’s how to make it:

SCROLL DOWN FOR A PRINTABLE RECIPE CARD AT THE BOTTOM OF THE PAGE

How To Make French Salad Dressing

The first thing you will do is combine granulated sugar, oil, and white vinegar in a medium saucepan. Bring this mixture to a boil, stirring often, and let it boil for 3 minutes. When finished, the sugar will be completely dissolved. Set the pan aside.

Place ketchup, salt, Worcestershire sauce and finely grated onion in a separate medium bowl. TIP: Use the small holes on a box grater to finely grate the onion, because you want to have very tiny pieces of onion to pulverize in the blender later.

Stir well, to fully mix these ingredients. Once mixed, you are ready to blend all the ingredients together to make homemade French salad dressing!

Time To Blend!

Place the ketchup and onion mixture into a blender. Pour the sugar/oil/vinegar syrup into the blender, as well. Put the lid on the blender. Begin to blend the ingredients on LOW speed, just until combined.

Once lightly blended, increase speed to medium, and let the French salad dressing blend for 3-4 minutes. The blending will allow the ingredients to fully blend and let the oil emulsify and incorporate with the other ingredients. When done, the salad dressing will be smooth and creamy! HOORAY! You just made your very own homemade French salad dressing!

Let the salad dressing cool just a bit (still in the blender), and then transfer it into a serving bottle (I use a funnel). Cover and refrigerate the salad dressing until ready to use. You can store the salad dressing in any kind of container as long as it has a lid and is airtight.

Time to Enjoy The Homemade French Salad Dressing

When you’re ready to use it, simply pour or drizzle (with a spoon) the salad dressing onto your mixed green salad, serve and enjoy! It has wonderful flavor, and I truly believe you will love this salad dressing! Store any leftover salad dressing (covered) in the refrigerator.

I really hope you enjoy serving this delicious French salad dressing on your favorite green salads! We sure do. Thanks for stopping by today, and I hope you will come back soon for more family-friendly recipes! Have a great day.

Looking For More SALAD DRESSING Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have some wonderful homemade salad dressing recipes you’ll enjoy, including:

Interested In More Recipes?

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Original recipe source: unknown (recipe found written on an index card in an OLD recipe box)

Homemade French Salad Dressing

Prep Time

10 mins

Cook Time

0 mins

Total Time

10 mins

Make delicious homemade French salad dressing in a few minutes, with common pantry ingredients, a saucepan and a blender! Great on salads!

Category: Condiments, Salad Dressing

Cuisine: French

Keyword: French salad dressing

Servings: 16 (2T. per serving)

Calories Per Serving: 96 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

½ cup granulated sugar
½ cup vegetable oil
½ cup white vinegar
½ cup ketchup
1 teaspoon Worcestershire sauce
½ teaspoon salt
½ medium yellow onion finely grated

US Customary - Metric

Instructions

Combine granulated sugar, oil, and vinegar in a medium saucepan. Bring mixture to a boil. Let boil, stirring often, for 3 minutes; remove from heat. Set pan aside.
In separate bowl, combine ketchup, salt, Worcestershire, and finely grated onion. Tip: use small holes on a box grater to finely grate onion. Stir well.
Combine ketchup mixture and oil/sugar mixture in blender. Put on lid. Blend on LOW speed until combined (without splashing). Once lightly blended, increase speed to medium, and blend 3-4 minutes. When done, salad dressing will be smooth and creamy! Let cool slightly, then transfer to covered container.
Refrigerate until ready to serve, then drizzle over green salad. Store leftover dressing (covered) in refrigerator. Enjoy!

Nutrition Facts

Homemade French Salad Dressing

Amount Per Serving (1 (2 Tablespoons))

Calories 96 Calories from Fat 63

% Daily Value*

Fat 7g11%

Saturated Fat 1g6%

Trans Fat 1g

Polyunsaturated Fat 4g

Monounsaturated Fat 2g

Sodium 145mg6%

Potassium 32mg1%

Carbohydrates 9g3%

Fiber 1g4%

Sugar 8g9%

Protein 1g2%

Vitamin A 39IU1%

Vitamin C 1mg1%

Calcium 3mg0%

Iron 1mg6%

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

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03
Jan
2022

TexMex Turkey Meatloaf

categories: Main Dishes, Turkey

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Make a yummy, cheese-topped TexMex Turkey Meatloaf, with onion, bell pepper, and Mexican spices. This EASY TO MAKE main dish has great FLAVOR!

Today I want to share a recipe I created for TexMex turkey meatloaf. When I first made this dish, I had a pound of ground turkey I wanted to use up. I added ingredients I thought would enhance the flavor. My husband and I are the only ones still in our home, so I make this meatloaf with one pound of ground turkey, and it yields 4 servings. It’s a perfect meal for the two of us (and for leftovers). The meatloaf freezes very well, and can easily be doubled.

Turkey tends to be very mild in flavor, so I add garlic powder, ground cumin, chili powder, oregano, salt, pepper, and taco sauce to season the meat. Several veggies are included (carrots, onion and red bell pepper) to add additional flavor. Egg and bread crumbs are also included to bind it all together. The meatloaf is topped with grated cheddar cheese, which melts during baking. The result is a delicious, Southwest-inspired meatloaf! YUM!

With only about 10 minutes of prep work, this truly is a simple, quick dish to prepare and pop in the oven. TexMex meatloaf bakes for about 40 minutes, and then it’s ready to serve! Let me show you how easy it is to make this dish:

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

Make The Meatloaf

Preheat your oven to 350°F. The meatloaf takes only a few minutes to prepare, so you want your oven hot and ready! Mix the ingredients for the meatloaf together in a large mixing bowl. To form the meatloaf you will need ground turkey, egg, shredded carrots, yellow onion, red bell pepper, bread crumbs, spices and taco sauce. The spices I use to season the ground turkey are garlic powder, chili powder, cumin, oregano, salt and pepper.

Combine these ingredients together. I find it easiest to use my clean hands to do this. Once combined, realize you FORGOT to put in the taco sauce so add the taco sauce (forgot to add it before taking the first photo!). Yep, this meatloaf has taco sauce in it. You can use your favorite brand. Make sure the ingredients for the meatloaf have been thoroughly combined.

Bake The Meatloaf

Lightly grease or spray an 8½” or 9″ loaf pan . Spoon the meatloaf mixture into the prepared pan and press it down slightly to fill the pan. NOTE: You will notice the pan will only be filled about half way up the sides (this recipe will yield 4 servings).

Place the pan on a middle rack into your preheated oven. Bake, UNCOVERED, at 350°F. for 40-45 minutes. NOTE: When the meatloaf has baked for 25 minutes, remove the pan from the oven. Sprinkle the top of the meatloaf with grated cheddar cheese. Return pan to the oven and finish baking the remaining 15 minutes (uncovered). When done, the meatloaf will be browned and the cheese on top will be melted.

NOTE **If you double this recipe, bake the meatloaf for 55-60 minutes total, due to the increased volume. Add the grated cheese 15 minutes before it is finished baking.

Slice And Serve The TexMex Turkey Meatloaf

Transfer the pan from the oven to a wire rack to cool for a couple of minutes. You can cut the meatloaf right in the pan OR you can remove the entire loaf from the pan after it cools a bit. I typically remove the TexMex turkey meatloaf from the pan (with 2 spatulas), and find it easier to cut and serve that way.

Slice the meatloaf into 4 equal-sized portions, and serve. We enjoy this meatloaf with creamy mashed potatoes and a green veggie on the side. It is a delicious comfort food style meal. The spices and taco sauce provide a nice twist, giving this meatloaf great TexMex flavor.

I hope you have a chance to make this delicious turkey meatloaf for yourself and those you love. Thank you for stopping by today. Please come back again soon for more family-friendly recipes. Take care and have a great day.

Looking For More MEATLOAF Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have a couple more meatloaf recipes you might enjoy, including Cheesy Italian Meatloaf and Really GOOD Meatloaf. If you enjoy meatloaf, you might also enjoy trying my recipe for Easy Beef Stuffed Rolls.

Interested In More Recipes?

You Can Also Find Me On Social Media:

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TexMex Turkey Meatloaf

Prep Time

10 mins

Cook Time

40 mins

Total Time

50 mins

Make a yummy, cheese-topped TexMex Turkey Meatloaf, with onion, bell pepper, and Mexican spices. This EASY TO MAKE main dish has great FLAVOR!

Category: Main Dish

Cuisine: American

Keyword: TexMex turkey meatloaf

Servings: 4

Calories Per Serving: 250 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1 pound ground turkey
½ cup plain bread crumbs
1 large egg
¼ cup yellow onion ,chopped
¼ cup red bell pepper , chopped
¼ cup shredded carrot
½ teaspoon chili powder
¼ teaspoon garlic powder
¼ teaspoon ground cumin
½ teaspoon salt
¼ teaspoon ground black pepper
¼ teaspoon dried oregano
2 Tablespoons taco sauce

For Topping:

⅓ cup shredded cheddar cheese

US Customary - Metric

Instructions

Preheat oven to 350°F. Lightly grease or spray an 8½" or 9" loaf pan.
In a large mixing bowl, combine all ingredients (EXCEPT cheese) together. I find it easiest to use my clean hands to do this.
Spoon the meatloaf mixture into prepared pan; press mixture down slightly to fill the pan. NOTE: Pan will only be filled about half way up the sides.
Place pan on middle rack in oven. Bake, UNCOVERED, at 350°F. for 40-45 minutes. **When meatloaf has baked for 25 minutes, remove pan from oven. Sprinkle top of meatloaf with grated cheese. Return pan to oven and finish baking the remaining 15 minutes (uncovered). When done, meatloaf will be browned and cheese will be melted.
Transfer pan to wire rack to cool 2-3 minutes. Slice into 4 portions and serve.

Recipe Notes

NOTE: If you double this recipe, bake meatloaf for 55-60 minutes due to the increased volume.

Nutrition Facts

TexMex Turkey Meatloaf

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

Calories 250 Calories from Fat 63

% Daily Value*

Fat 7g11%

Saturated Fat 3g19%

Trans Fat 1g

Polyunsaturated Fat 1g

Monounsaturated Fat 2g

Cholesterol 119mg40%

Sodium 563mg24%

Potassium 470mg13%

Carbohydrates 13g4%

Fiber 1g4%

Sugar 2g2%

Protein 33g66%

Vitamin A 1914IU38%

Vitamin C 13mg16%

Calcium 113mg11%

Iron 2mg11%

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

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15
Dec
2021

Creamy Chicken Primavera

categories: Chicken, Main Dishes

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Creamy Chicken Primavera is an all in one dish, with chicken breasts, pasta, zucchini, carrots and onions in a velvety Parmesan cheese sauce.

Years ago I bought a cookbook in a used bookstore. This particular cookbook was over 600 recipes for chicken that were submitted by “celebrities” from around the world. The recipe for creamy chicken primavera was contributed by Connie Chung, a famous news anchor from NBC News (back in the day).

I made a few changes to her original recipe, and we enjoy this delicious, all in one chicken meal. How can you go wrong with pasta, chicken, veggies and cheese in a creamy sauce. Right? Anyways, the recipe is fairly straightforward and simple to prepare, but has great flavor! Today I want to share the recipe for this yummy meal with you. Here’s how to make it:

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

Prepare The Chicken And Pasta

Cut three boneless, skinless chicken breasts into cubes, about 2″ each. Pat the chicken dry with paper towels, and set aside, while you begin cooking the pasta.

Cook the spaghetti noodles in a large saucepan in boiling water, according to the time given in the package instructions.

While the pasta is cooking, you can finish preparing the rest of the dish. Heat oil in a medium skillet until very hot, but not smoking. Add the chicken cubes and cook in the hot oil, turning to cook on all sides. the chicken is done when heated through and light golden brown in color. Stir in minced garlic and continue cooking, stirring often, for about 30 seconds.

Add white wine, onion, and sliced zucchini and carrots to the skillet. Cook only until the zucchini is tender (3-4 minutes). Remove from heat and keep warm until pasta is done cooking.

Time To Put This Dish All Together!

When the pasta is done cooking, drain the water off in a colander, but don’t rinse the pasta. Place the hot spaghetti back into the large saucepan, then add the chicken and veggie mixture from the skillet.

Top the pasta with grated Parmesan cheese, pimientos (optional), and half and half. Mix well using tongs, until all ingredients are evenly distributed and covered with the creamy sauce. Cook on low heat for 1-2 minutes, tossing often, only until heated through and cheese has melted. Season to taste with salt and pepper, and then it’s ready to serve.

Serve The Creamy Chicken Primavera

Place portions of the creamy chicken primavera into individual serving bowls. Top each portion with additional grated Parmesan cheese, if desired, for extra flavor. Serve the creamy pasta primavera immediately while hot!

Thanks for stopping by today. I hope you have the chance to make this delicious all in one dish, and trust you will enjoy it as much as we do. Take care, 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 you will enjoy, including:

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Recipe adapted from the cookbook: “Celebrity Chicken”, page 177, contributed by Connie Chung, published by Celebrity Cuisine, 1987.

Creamy Chicken Primavera

Prep Time

15 mins

Cook Time

11 mins

Total Time

26 mins

Creamy Chicken Primavera is an all in one dish, with chicken breasts, pasta, zucchini, carrots and onions in a velvety Parmesan cheese sauce.

Category: Main Course

Cuisine: American

Keyword: creamy chicken primavera

Servings: 5

Calories Per Serving: 537 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

3 medium chicken breasts (boneless/skinless) cut into 2" cubes
3 Tablespoons vegetable oil
1 clove garlic minced
3 Tablespoons white wine
1 medium zucchini thinly sliced
1 medium carrot peeled/thinly sliced
1 medium yellow onion peeled/chopped
¾ pound spaghetti pasta =12 ounces
1 cup half and half
½ cup grated Parmesan cheese + more for garnish, if desired
¼ cup diced pimiento (optional)

US Customary - Metric

Instructions

Cut chicken breasts into 2" cubes. Pat chicken dry with paper towels; set aside.
Cook pasta in boiling water in large saucepan, following package instructions.
While pasta cooks, prepare rest of the dish. Heat oil in a medium skillet until very hot, but not smoking. Add chicken; cook on all sides until chicken is cooked through and light golden brown. Stir in minced garlic; continue cooking, stirring often, for about 30 seconds. Add wine, onion, zucchini and carrots to skillet. Cook, stirring occasionally, only until zucchini is tender (3-4 minutes). Remove from heat; keep chicken warm until pasta is done cooking
When pasta is done cooking, drain in a colander, but don't rinse the pasta. Place hot pasta back into saucepan. Add chicken/veggie mixture. Top with Parmesan, pimientos (if using), and half and half. Mix well using tongs, until all ingredients are evenly distributed and covered with sauce. Cook on low heat for 1-2 minutes, tossing often, only until heated through and cheese has melted. Season to taste with salt and pepper.
To serve, place portions in individual bowls or on plates. Sprinkle each portion with additional Parmesan cheese, if desired. Serve immediately while hot!

Nutrition Facts

Creamy Chicken Primavera

Amount Per Serving (1 (1/5 of total))

Calories 537 Calories from Fat 180

% Daily Value*

Fat 20g31%

Saturated Fat 7g44%

Trans Fat 1g

Polyunsaturated Fat 6g

Monounsaturated Fat 5g

Cholesterol 70mg23%

Sodium 268mg12%

Potassium 660mg19%

Carbohydrates 58g19%

Fiber 3g13%

Sugar 5g6%

Protein 29g58%

Vitamin A 2395IU48%

Vitamin C 11mg13%

Calcium 197mg20%

Iron 2mg11%

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

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11
Dec
2021

Chocolate Mint Cookie Bites

categories: Cookies, Desserts, Holidays!

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Chocolate Mint Cookie Bites are shortbread-like cookies, with peppermint flavoring in the cookie and the frosting! They’re easy and delicious!

Okay… these yummy cookies are probably not the fanciest cookies you will ever eat, but they sure taste good! Who needs PERFECT looking cookies anyways? Chocolate mint cookie bites are so easy to make, and when topped with pretty green frosting and some sparkly sprinkles, they are amazing! I adapted the recipe from an old cooking magazine I’ve had for years, and want to share it with you today.

The combination of flavor from chocolate AND peppermint shines in these shortbread-like little cookies! These cookies are light in texture and big in flavor, and I think you will really enjoy them. Kids can help with the frosting and sprinkles, because they really don’t have to be fancy! Let me show you how easy these little cookies are to make, in practically no time at all!

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

Make The Cookie Dough

Before starting to make the cookie dough, remember to preheat your oven to 375°F. It only takes a few minutes to make the dough, so to save time, you will want your oven preheated and ready to go!

Using an electric mixer (or stand mixer), cream together softened butter and powdered sugar (confectioners sugar) until smooth. Add melted (but cooled) unsweetened chocolate and peppermint extract to the bowl and beat again, until fully combined. Beat in the all purpose flour, adding 1/3 cup at a time, until all the flour is incorporated into the dough.

Now add regular sized (or miniature-sized) semi-sweet chocolate chips to the batter. STIR the chocolate chips into the batter until fully combined. This cookie dough is now ready and it will be quite thick.

Ready To Bake The Chocolate Mint Cookie Bites!

Drop the dough for the chocolate mint cookie bites by Tablespoonfuls onto ungreased baking sheets. Leave a couple inches of space between each cookie. I usually try to use a small cookie scoop for this, so the cookies are all about the same size. You should have enough cookie dough for about 30 cookies, so you need a couple baking sheets or you will need to cook them in batches.

Bake the cookies at 375°F. for 6-8 minutes or until the cookies are firm and set. Oven temps can vary quite a bit, and in our oven this takes 7 minutes, so keep an eye on them. They don’t spread out too much, either. Once done, let the cookies cool (on the pan) for 3-4 minutes before transferring them to a wire rack to finish cooling completely.

Time To Make The Frosting For The Cookies

While the cookies are baking OR cooling, make the green peppermint frosting. In a medium bowl, beat together softened butter, powdered sugar, milk, peppermint extract and a couple drops of green food coloring. Mix until the frosting is a beautiful green color and is completely smooth, with no lumps!

Once the chocolate mint cookie bites have completely cooled, it’s time to frost them. I frost the cookies one at a time, so the frosting is still a bit “wet” and the sprinkles can adhere to it. Spread a small amount of frosting onto the top of each cookie, and them immediately add a pinch of sprinkles on top. I hold the cookie in one hand, and add the frosting with a small knife. Then, holding the cookie over a small bowl of sprinkles with one hand, I add the sprinkles using my other hand. That way, any “wayward” sprinkles fall back into the bowl of sprinkles!

Place the frosted/sprinkled cookie back on the wire rack, and repeat with the next cookie, continuing until all cookies are frosted and sprinkled. Let the frosting set tp (firm up) slightly before serving the cookies.

Ready to Eat Some Chocolate Mint Cookie Bites?

Once the frosting has firmed up, the cookies are ready to be enjoyed. The insides are light in texture, and each of the chocolate mint cookie bites is filled with chocolate chips! The frosting AND the cookies themselves, have a wonderful chocolate mint flavor, which I think you’ll enjoy!

I really hope you enjoy these delicious cookies! At Christmas time red, green and white sprinkles are the way to go, but you can also highlight these for St. Patrick’s Day, and use only green and white sprinkles. However you make them, I think you’ll enjoy the quick, easy recipe, and their great taste! Thanks for stopping by, and I hope you will come back soon for more family-friendly recipes. Have a great day.

Looking For More COOKIE Recipes?

You can find all of my recipes in the Recipe Index, which is located at the top of the page. I have lots of yummy cookie recipes for you to enjoy, including:

Interested In More Recipes?

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
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Recipe adapted from: “Taste of Home” magazine, December/January issue, 2004, pages 27-28, contributed by Anne Revers, published by Reiman Publications

Chocolate Mint Cookie Bites

Prep Time

10 mins

Cook Time

7 mins

Total Time

17 mins

Chocolate Mint Cookie Bites are shortbread-like cookies, with peppermint flavoring in the cookie and the frosting! They're easy and delicious!

Category: Dessert

Cuisine: American

Keyword: chocolate mint cookie bites

Servings: 30 cookies (approx.)

Calories Per Serving: 138 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For Cookie Dough:

¾ cup butter (no substitutes) softened (room temp.)
½ cup powdered sugar (confectioners sugar)
2 ounces unsweetened chocolate (2 squares) melted, cooled
¼ teaspoon peppermint extract
1½ cups all purpose flour
1 cup semi-sweet chocolate chips (regular or mini)

For Frosting:

2 Tablespoons butter softened (room temp.)
1 cup powdered sugar (confectioners sugar)
1 Tablespoon milk
¼ teaspoon peppermint extract
2 drops green food coloring
COLORED SPRINKLES (approx. 2-3 Tablespoons)

US Customary - Metric

Instructions

Preheat oven to 375°F.
Make Dough: Using electric mixer (or stand mixer), cream softened butter and powdered sugar until smooth. Add melted, cooled unsweetened chocolate and peppermint extract; mix until combined. Beat in flour gradually, adding 1/3 cup at a time, until all flour is incorporated into dough. STIR in the chocolate chips, until combined. Dough will be thick.
Drop the dough by Tablespoonfuls onto ungreased baking sheets. Leave 2" between each cookie. There's enough dough for approx. 30 cookies, so you need to use a couple baking sheets or bake the cookies in batches.
Bake at 375°F. for 6-8 minutes or until cookies are firm and set. Oven temps can vary, so keep an eye on them. When done, let cookies cool (on the pan) for 3-4 minutes before transferring them to a wire rack to finish cooling.
Make frosting while cookies bake or cool: In a medium bowl, using an electric mixer, beat together softened butter, powdered sugar, milk, peppermint extract and a couple drops of green food coloring. Mix until frosting is a beautiful green color and is completely smooth (no lumps).
Once cookies have completely cooled, it's time to frost them, one at a time, while frosting is a bit "wet" and sprinkles can adhere to it. Spread a small amount of frosting onto the top of a cookie; immediately add a pinch or two of sprinkles on top. Place frosted/sprinkled cookie back on wire rack. Repeat process, continuing until all cookies are frosted/sprinkled. Let the frosting set up (firm up) slightly before serving the cookies. Enjoy!

Nutrition Facts

Chocolate Mint Cookie Bites

Amount Per Serving (1 cookie)

Calories 138 Calories from Fat 81

% Daily Value*

Fat 9g14%

Saturated Fat 5g31%

Trans Fat 1g

Polyunsaturated Fat 1g

Monounsaturated Fat 2g

Cholesterol 15mg5%

Sodium 49mg2%

Potassium 59mg2%

Carbohydrates 15g5%

Fiber 1g4%

Sugar 8g9%

Protein 1g2%

Vitamin A 169IU3%

Vitamin C 1mg1%

Calcium 9mg1%

Iron 1mg6%

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

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

07
Dec
2021

Roasted Sweet Potato Fries

categories: Appetizers, Side Dishes, Vegetable Dishes

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Roasted sweet potato fries with a sweet/spicy seasoning are a yummy treat! They’re a great side dish, served with burgers and sandwiches.

Do you like sweet potato fries? We sure do! There are many ways to make them, and this is the method I came up with to roast sweet potatoes fries for our meals. You will need to plan ahead, because the fries are first soaked in water for an hour before roasting to remove some of the starch from the potatoes. I know people lead very busy lives, so if you don’t have that kind of prep time, simply leave that step out, and your fries will still turn out really tasty!

The oven-roasted fries have a wonderful spice mix on them. This seasoning is a little “sweet” thanks to brown sugar, and a tiny bit spicy, from chili powder, salt/pepper, paprika, and garlic powder. These ingredients give the roasted sweet potato fries really nice flavor! They pair wonderfully with burgers, hot dogs, hot sandwiches and a variety of meals, and I think you will enjoy them! Here’s how to make them:

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

Preparing The Sweet Potatoes

Before beginning, preheat your oven to 450°F. and line a large (13×9) baking sheet with parchment paper. You will want your oven to be really hot before adding the sweet potatoes.

Now it’s time to prepare the sweet potatoes for roasting. Use a vegetable peeler to remove the peel from the sweet potatoes. Once peeled, cut the sweet potatoes into thin slices lengthwise. The slices should be around 1/4″ thick. Once sliced, cut each piece into fries by cutting lengthwise again. Try to keep the size of the fries about the same, so they will roast more evenly.

Soak the potatoes, covered with water, in a large bowl for about an hour. This will help to remove some of the starch from the sweet potatoes. This does take a while, but it really is inactive prep time. Let the sweet potato fries soak, and do whatever else you want while they “take a bath”. NOTE: AGAIN… I know we all have busy lives, so if you don’t have that kind of time, simply leave this soaking step out, but still toss the fries with the cornstarch. Your fries will still turn out really tasty!

After soaking, drain the potato fries, and pat them dry with paper towels. Once dry, toss the fries with cornstarch (this helps them crisp up a bit more).

Seasoning The Sweet Potato Fries

Now it’s time to season the fries. In a small bowl, stir and combine chili powder, salt, pepper, garlic powder, paprika and brown sugar. Toss the sweet potato fries with vegetable oil until coated, and then add the seasoning mix. Continue to mix until all the sweet potato fries are coated with the seasoning mix.

Lay the seasoned fries out on the parchment paper-lined baking sheet. Be sure to keep them all in a single layer for best results when roasting.

Anybody Want Some Roasted Sweet Potato Fries?

Bake the sweet potato fries at 450°F. for 20-23 minutes, flipping them over halfway through the roasting time. Oven temps can vary greatly, so keep an eye on the fries! When done, the roasted sweet potato fries should be slightly browned, a bit crunchy on the outside and soft on the inside. They are now ready to serve, alongside a favorite main dish!

We really enjoy these fries, especially when served with burgers or a yummy hot sandwich! I hope you enjoy them, too! Thanks for stopping by today, and I hope you will come back again soon for more family-friendly recipes. Have a great day.

Looking For More SIDE DISH Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have some really delicious side dish recipes you might enjoy, including:

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Roasted Sweet Potato Fries

Prep Time

15 mins

Cook Time

20 mins

INACTIVE SOAKING TIME

1 hr

Total Time

1 hr 35 mins

Roasted sweet potato fries with a sweet/spicy seasoning are a yummy treat! They're a great side dish, served with burgers and sandwiches.

Category: Appetizer, Side Dish, Vegetable

Cuisine: American

Keyword: roasted sweet potato fries

Servings: 4

Calories Per Serving: 138 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

2 medium sweet potatoes
1 Tablespoon cornstarch
1 Tablespoon vegetable oil
½ teaspoon brown sugar
¼ teaspoon garlic powder
¼ teaspoon chili powder
¼ teaspoon paprika
¼ teaspoon salt
¼ teaspoon black pepper

US Customary - Metric

Instructions

Preheat oven to 450°F. Line a large (13x9) baking sheet with parchment paper.
Remove peel from sweet potatoes. Cut sweet potatoes into ¼" slices lengthwise. Slice each of these wedges into fries by cutting lengthwise again. Keep fry size about the same, so they'll roast evenly.
Soak fries covered with water, in a large bowl for about an hour. This helps remove some starch from the potatoes. NOTE: We all have busy lives, so if you don't have that kind of time, simply leave the soaking step out, but still toss the fries with the cornstarch. Your fries will still turn out really tasty! After soaking, drain the fries; pat dry with paper towels. Toss fries with cornstarch (this helps them crisp).
In a small bowl, stir/combine chili powder, salt, pepper, garlic powder, paprika and brown sugar. Toss sweet potato fries with vegetable oil until coated. Add seasoning mix. Continue to stir until fries are coated with seasoning.
Lay seasoned fries in single layer on prepared baking sheet. Bake at 450°F. for 20-23 minutes, flipping them over halfway through roasting. When done, roasted sweet potato fries should be slightly browned, a bit crunchy on the outside and soft on the inside. Serve, and enjoy!

Nutrition Facts

Roasted Sweet Potato Fries

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

Calories 138 Calories from Fat 27

% Daily Value*

Fat 3g5%

Saturated Fat 1g6%

Trans Fat 1g

Polyunsaturated Fat 2g

Monounsaturated Fat 1g

Sodium 210mg9%

Potassium 391mg11%

Carbohydrates 25g8%

Fiber 4g17%

Sugar 5g6%

Protein 2g4%

Vitamin A 16131IU323%

Vitamin C 3mg4%

Calcium 36mg4%

Iron 1mg6%

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

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