The Grateful Girl Cooks!

18
Apr
2024

Chocolate Chess Tart

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Make a classic, decadent Chocolate Chess Tart for those you love! This dense, fudge-like tart is easy to make and can be made as a pie, too!

If you’re like me, when you first hear the words “chess” tart or “chess” pie you wonder what on earth is that? Do you eat it while playing a game of chess?

What you should know is there are many “theories” about the origination of the name. Lots of them (insert eye roll here). I found several commonly told stories about how it possibly got its name on Allrecipes. Check it out if you want, because it is kind of interesting.

The bottom line is this is an amazing chocolate dessert (whose actual name is still a bit of a mystery) and I think you will LOVE it! Here’s how to make a chocolate chess tart (or pie, if desired).

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

Prepare The Tart Crust

Press pie dough (homemade OR store-bought) into a 9″ tart pan with a removeable bottom. Trim the top edges of the dough to fit the pan. Pierce the dough several times on the bottom and sides using the tines of a fork. Set aside.

NOTE: If you don’t have a tart pan, no problem! This can easily be made in a 9″ pie crust in a pie pan (NOT deep dish). Whether you choose to make a tart OR a pie, this recipe will be fabulous!

Make The Chocolate Tart Filling

Melt unsweetened baking chocolate and butter in a small saucepan on LOW heat while stirring often. Once the butter and chocolate have melted, remove the pan from the heat.

Set the pan aside to cool the chocolate/butter mixture. IMPORTANT: Let this cool completely before adding it to the remaining ingredients, because it could “scramble the eggs” if it’s too hot. You do NOT want that to happen!

In a separate bowl combine brown sugar, granulated sugar, eggs, milk, flour and vanilla extract. Stir well, until these ingredients have been fully incorporated.

Add the cooled chocolate sauce into the bowl of batter in a slow drizzle, stirring constantly as it is added.

Ready To Bake!

Pour the chocolate chess tart batter into the unbaked tart shell (or pie crust, if using). Now it’s time to bake this tasty dessert.

Bake the chocolate chess tart on a middle rack of the oven at 325°F for about 40-45 minutes. When done, the top should be set, nicely browned, and the crust should be golden brown.

Check for doneness by inserting a toothpick into the top center of the tart (or pie). It should come out free of batter.

Carefully transfer the tart pan to a wire rack, and let it cool 15 minutes before removing the tart pan’s outer band and/or serving.

To remove the tart from the pan, place your hand under the tart and gently push up on the bottom plate to loosen the tart from the outer ring.

Serve The Chocolate Chess Tart

Once the tart has cooled completely, it can be sliced and served. Slice the chocolate chess tart in 8 pie shaped wedges.

Serve each slice with whipped topping or a small scoop of ice cream, and enjoy this delicious dessert! It’s so yummy!

I hope you have the chance to make this delectable chocolate chess tart. I’m confident you’re going to love it as much as we do, because it is easy to make, and tastes incredible!

Thanks for taking 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 GREAT day!

Looking For More TART 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 tart recipes to choose from, including:

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Recipe adapted from the book: “Gooseberry Patch – Have Yourself A Homemade Christmas”, published 2014 by Time Home Entertainment, Inc.

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0 from 0 votes

Chocolate Chess Tart

Prep Time

10 mins

Cook Time

40 mins

Total Time

50 mins

Make a classic, decadent Chocolate Chess Tart for those you love! This dense, fudge-like tart is easy to make and can be made as a pie, too!

Category: Dessert

Cuisine: American

Keyword: chocolate chess tart

Servings: 8 slices

Calories Per Serving: 443 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1 9 inch unbaked pie dough pastry for tart pan or pie pan (not deep dish)
½ cup butter = 1 stick
3 ounces unsweetened baking chocolate three 1 oz. squares
1 cup dark brown sugar (packed) can substitute light
½ cup granulated sugar
2 large eggs lightly beaten
1 Tablespoon milk
1 teaspoon all purpose flour
1 teaspoon vanilla extract

US Customary - Metric

Instructions

Preheat oven to 325℉.
Press pie dough (homemade OR purchased) into a 9" tart pan with removeable bottom. Trim top edges of the dough to fit pan. Pierce dough several times on bottom/sides using tines of a fork. Set aside. NOTE: No tart pan? No problem! This can also be made in a 9" pie crust in a pie pan (NOT deep dish).
Melt chocolate and butter in a small saucepan on LOW heat, stirring often. Once melted, remove pan from heat. Set pan aside to let sauce cool completely.
In separate bowl combine brown sugar, granulated sugar, eggs, milk, flour and vanilla. Stir well, until ingredients are fully incorporated.
Pour cooled chocolate sauce into the batter in a slow drizzle, stirring constantly as it is added, until combined. Pour chocolate batter into unbaked tart shell (or pie crust, if using).
Bake on a middle oven rack at 325°F for 40-45 minutes. When done, the top should be set, nicely browned, and the crust should be golden brown. Check for doneness by inserting a toothpick into the top center of the tart (or pie). It should come out free of batter. Carefully transfer tart pan to a wire rack; let it cool 15 minutes before removing tart pan's outer band and/or serving.
To remove tart from the pan, place your hand under the tart; gently push up on the bottom plate to loosen tart from the outer ring. Cool completely, then cut into 8 slices. Serve with ice cream or whipped topping (optional). Enjoy!

Nutrition Facts

Chocolate Chess Tart

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

Calories 443 Calories from Fat 225

% Daily Value*

Fat 25g38%

Saturated Fat 13g81%

Trans Fat 0.5g

Polyunsaturated Fat 2g

Monounsaturated Fat 8g

Cholesterol 77mg26%

Sodium 222mg10%

Potassium 174mg5%

Carbohydrates 55g18%

Fiber 2g8%

Sugar 39g43%

Protein 5g10%

Vitamin A 426IU9%

Calcium 51mg5%

Iron 3mg17%

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

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13
Apr
2024

Asian Orzo Veggie Skillet

categories: Side Dishes, Vegetable Dishes

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Asian Orzo Veggie Skillet is a dish with orzo, carrots, broccoli, peas, onions and eggs in a soy/ginger sauce – a yummy twist on fried rice!

Do you like Chinese fried rice? Well, the recipe I am sharing today is very similar in flavor to that classic Asian side dish, but this one uses orzo pasta instead of the “traditional” white rice. How’s that for a nice twist?

This hearty, low calorie dish is packed with colorful, healthy vegetables like broccoli, carrots, peas, carrots, yellow and green onions!

When you add cooked orzo, garlic, soy sauce, ground ginger, and salt and pepper to these veggies, the result is an absolutely delicious side dish! You can also enjoy it as a tasty vegetarian main dish, if that appeals to you, too!

This recipe makes 8 servings, and because it reheats well in the microwave, it’s a great dish to have around! Here’s how to make this Asian Orzo Veggie Skillet.

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

Cook The Orzo

You will need COOKED orzo for this recipe. Orzo is a type of pasta that can easily be found in most grocery stores with the other pastas, and it looks like an elongated grain of rice.

Cook 1 cup uncooked orzo in boiling water, according to the package directions. When the orzo has finished cooking, drain and then rinse it well with COLD water to prevent the pasta from continuing to cook.

Set the pasta aside. It will be added to this dish at the end, so you can make it ahead of time, if that’s more convenient.

Cook The Vegetables

Heat 1 Tablespoon of olive oil on Medium-high in a large skillet. Once the oil is hot (but not smoking), add diced carrots and chopped onion.

Cook for 3-4 minutes, stirring often, until the veggies become slightly tender, then add minced garlic and cook an additional minute.

Stir in the fresh broccoli florets and cook, stirring often, for 5-6 minutes until the broccoli becomes slightly tender.

Transfer all the veggies out of the skillet and into a large bowl. Set aside, and then wipe the skillet clean.

Scramble And Dice The Eggs

Heat the remaining oil (1 Tablespoon) on Medium in the cleaned skillet. Add 3 beaten eggs and let them cook, stirring often, until they’re fully cooked. Use a spatula to break the cooked eggs up into small pieces.

Stir the reserved vegetables back into the skillet with the cooked eggs until they have been combined. Add the cooked orzo, frozen peas (not thawed!), sliced green onions, soy sauce, ginger.

Season everything with salt and pepper, to suit your taste, then stir gently until all the ingredients have been well-combined.

Heat, Then Serve The Asian Orzo Veggie Skillet

Turn the heat to Medium-High and stirring often, continue to cook the Asian Orzo Veggie Skillet until it is fully heated through.

Once everything is hot, the dish is ready to be served. You can serve this dish straight from the skillet OR you can transfer servings to individual plates.

We enjoyed this flavorful, colorful and delicious dish alongside our main dish of Lemon Pineapple Chicken Bites, and these two dishes complimented each other well. YUM!

I hope you like the Asian Orzo Veggie Skillet as much as we do, and trust you’ll have the chance to make it for those you love. It is a great tasting side dish, but could also be enjoyed as a vegetarian main dish!

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

Looking For More Recipes With ORZO?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have several delicious recipes featuring orzo, including:

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Original recipe source: Sarah, at http://wholeandheavenlyoven.com/2017/01/05/rainbow-vegetarian-fried-orzo-skillet/

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0 from 0 votes

Asian Orzo Veggie Skillet

Prep Time

15 mins

Cook Time

20 mins

Total Time

35 mins

Asian Orzo Veggie Skillet is a dish with orzo, carrots, broccoli, peas, onions and eggs in a soy/ginger sauce - a yummy twist on fried rice!

Category: Dinner, Lunch, Side Dish, Vegetable Dish

Cuisine: Asian, Vegetarian

Keyword: Asian orzo veggie skillet

Servings: 8

Calories Per Serving: 163 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1 medium yellow onion finely chopped
2 medium carrots peeled, finely diced
4 cloves garlic finely minced
2 Tablespoons olive oil **DIVIDED USE**
1 cup broccoli florets bite sized florets
3 large eggs lightly beaten
1 cup uncooked orzo pasta
¾ cup frozen peas do not thaw
½ cup thinly sliced green onions bulb and stalk
¼ cup reduced sodium soy sauce
½ teaspoon ground ginger
salt and black pepper, to taste

US Customary - Metric

Instructions

Cook orzo in boiling water according to package directions. When done, drain well; rinse orzo with COLD water to prevent it from continuing to cook. Set aside.
Heat 1 Tablespoon oil on Medium-high in a large skillet. Once oil is hot, add carrots and onion. Cook 3-4 minutes stirring often, until they're slightly tender; add garlic, cook 30 seconds, stirring often.
Stir in broccoli florets; cook, stirring often for 5-6 minutes until broccoli is slightly tender. Transfer veggies from skillet into a bowl. Set aside. Wipe skillet clean.
Heat remaining oil (1T.) on Medium in cleaned skillet. Add beaten eggs; cook, stirring them often until fully cooked. Break up cooked eggs into small pieces.
Stir reserved veggies back into the eggs in skillet until combined. Add orzo, frozen peas, green onions, soy sauce, ginger, and salt and pepper to taste; stir until combined.
Turn heat to Medium-High. Cook, stirring often, until all ingredients are fully heated through. When hot, it's ready to be served straight from the skillet OR onto individual plates. Enjoy!

Nutrition Facts

Asian Orzo Veggie Skillet

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

Calories 163 Calories from Fat 54

% Daily Value*

Fat 6g9%

Saturated Fat 1g6%

Trans Fat 0.01g

Polyunsaturated Fat 1g

Monounsaturated Fat 3g

Cholesterol 70mg23%

Sodium 331mg14%

Potassium 259mg7%

Carbohydrates 21g7%

Fiber 3g13%

Sugar 3g3%

Protein 7g14%

Vitamin A 2887IU58%

Vitamin C 19mg23%

Calcium 41mg4%

Iron 1mg6%

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

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09
Apr
2024

Strawberry Rhubarb Jam

categories: Canning And Preserving

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Learn how to can delicious Strawberry Rhubarb Jam for long term storage! The recipe will yield approx. 9 jars of yummy, sweet and tangy jam!

I love to make jars of homemade jam and fill our pantry with them! Many, many years ago I started making homemade strawberry jam and canning it as my first “project” when I learned to can. It was delicious, and I’ve been canning ever since!

Today I want to share a delicious recipe for canning strawberry rhubarb jam. I grow both of these fruits in our little backyard raise bed garden, and absolutely love this sweet, tart combination of flavors!

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

What Do I Need For This Jam Recipe?

For this recipe you need 4 cups of crushed strawberries, 2 cups of sliced rhubarb, lemon juice, granulated sugar and a standard sized box of powdered pectin. **You can also use ½ teaspoon of butter to reduce foam, if desired (optional).**

Place the strawberries in a large bowl (or food processor). Crush them well before measuring, but don’t puree them. I find it convenient to use a potato masher to crush them! The rhubarb should be thinly sliced before measuring, as well.

You also need a water bath canner (or large covered stockpot with a lid and a rack), canning jars, flat lids and screwbands, all prepped according to manufacturer instructions. Prep these items while you get the jam ready for canning.

Prepare The Ingredients For Cooking

Measure the exact amount of finely crushed strawberries (4 cups) and sliced rhubarb (2 cups) into a large stockpot or Dutch oven.

Add ¼ cup fresh or bottled lemon juice and 1 standard sized box of powdered pectin. If desired, you can also add ½ teaspoon of butter to help reduce the foam as the jam cooks, but this is optional. Stir to fully combine these ingredients.

In a separate large bowl, measure out the granulated sugar. You need to have it ready to go as soon as the jam is hot and ready for it! Set this big bowl of sugar aside.

Cook The Strawberry Rhubarb Jam

Bring the fruit mixture to a FULL ROLLING BOIL on HIGH heat. NOTE: A full rolling boil means the fruit doesn’t stop boiling, even while stirring. Stir the fruit constantly while it cooks.

As soon as the fruit comes to a full rolling boil, dump ALL of the sugar in at once, and stir very well, to combine. Bring the jam back to a FULL ROLLING BOIL, stirring constantly, and let it boil for 4 minutes.

When done, remove the pan from the heat source. If there is any foam found on top, simply skim it off and discard.

Canning The Jam

Ladle the hot strawberry rhubarb jam into clean, pre-heated jars. This recipe yields enough jam to fill nine ½ pint jars. Fill each hot jar with the hot jam (using a canning funnel if possible). Leave 1/8″ headspace remaining at the top of each jar.

Remove air bubbles from the jam by inserting a non-metallic utensil down the inside walls of the jar several times. Wipe the rim of the jars very well with a wet paper towel or dishcloth to remove any jam residue that could cause the jar lids to not seal properly.

Cover the jars with prepared flat lids, add the screwband and tighten to fingertip tight.

Processing The Strawberry Rhubarb Jam

Once sealed, place the jars carefully on the canning rack. Lower the rack into the simmering water in the canner. Make sure the water covers the top of the jars by 1-2 inches, adding more hot water, if necessary.

Cover the canner with a lid. Bring the water in the canner to a gentle boil Once the water is gently boiling, set a timer and process the jam for 10 minutes.

When done, turn off the heat, remove the lid from the canner, and let the jars sit undisturbed in the hot water for 5 minutes before removing them.

I’ve Canned The Jam… Now What?

Remove the hot jars carefully, and place them upright on a dish towel on the counter until they’ve cooled completely. Do NOT place the HOT jars directly on the countertop because temperature variances could cause the jars to crack.

Let the jars cool, undisturbed, for 12-24 hours. As the jars seal, you should hear a “ping” sound. Once the jars have completely cooled, make sure to test the seal on the jars before storing them in your pantry.

To test seal: press top/middle section of each lid with your index finger. If the lid springs back, the jar did not seal properly, so you will need to refrigerate the jar of jam. It is still perfectly wonderful for eating, but cannot be stored long term in a pantry.

If the jars sealed properly, wipe them clean, gently remove the screwband for storage, label the jars and place them in your pantry for long term storage.

Time To Enjoy Some Strawberry Rhubarb Jam

When you’re ready to enjoy this delicious strawberry rhubarb jam, pop open a jar! The jam should be a beautiful ruby color, with tiny pieces of strawberries and rhubarb inside. Store leftover, opened jars of jam in the refrigerator.

Enjoy the jam on toast, English muffins, peanut butter and jelly sandwiches, or even use as a topping for pancakes. It’s delicious!

I hope you enjoy this yummy fruit jam as much as we do. Happy canning AND eating, and thanks for visiting my blog.

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

Looking For More JAM Recipes?

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

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1^st and 15^th) with lots of recipes, tips, etc..
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There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
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Adapted from: “Ball Blue Book – Guide To Preserving”, page 35, published by Hearthmark, LLC in 2013

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0 from 0 votes

Strawberry Rhubarb Jam

Prep Time

30 mins

Cook Time

10 mins

Total Time

40 mins

Learn how to can delicious Strawberry Rhubarb Jam for long term storage! The recipe will yield approx. 9 jars of yummy, sweet and tangy jam!

Category: Jam / Canning and Preserving

Cuisine: American

Keyword: strawberry rhubarb jam

Servings: 144 Tablespoons (approx. 9 half-pints)

Calories Per Serving: 48 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

4 cups crushed strawberries
2 cups sliced rhubarb
¼ cup fresh lemon juice
1 box powdered pectin
8½ cups granulated sugar
½ teaspoon butter (optional) to cut down on foaming

US Customary - Metric

Instructions

Begin heating water in canner, and prep/heat jars, lids and rings per manufacturer instructions, so they're ready when the jam is ready.
Place strawberries in large bowl; crush them well before measuring. Rhubarb should be thinly sliced before measuring, as well.
Measure exact amount of crushed strawberries and sliced rhubarb into a large stockpot or Dutch oven. Add fresh or bottled lemon juice and pectin. If desired, add butter to reduce foam as jam cooks (optional), Stir to combine ingredients.
In a separate large bowl, put the granulated sugar. You need it ready to go as soon as the jam is boiling hot. Set aside.
Bring fruit mixture to a FULL ROLLING BOIL on HIGH heat. NOTE: A full rolling boil means fruit doesn't stop boiling, even while stirring. Stir fruit constantly while it cooks. As soon as fruit comes to full rolling boil, dump ALL sugar in at once. Stir very well, to combine. Bring jam back to a FULL ROLLING BOIL, stirring constantly, and let it boil for 4 minutes. When done, remove pot from the heat. If there's any foam on top, skim it off and discard.
Ladle jam into clean, pre-heated jars. Fill each with jam (using canning funnel if possible). Leave 1/8" headspace remaining at the top of each jar. Remove air bubbles from by inserting a non-metallic utensil down the sides of the jar several times. Wipe jar rims very well with a wet paper towel or dishcloth to remove any jam residue that could cause jar lids to not seal properly. Cover jars with prepared flat lids; add screwband and tighten to fingertip tight.
Once sealed, place jars carefully on canning rack. Lower rack into simmering water in canner. Make sure water covers top of the jars by 1-2 inches, adding more hot water, if necessary. Cover the canner. Bring water to a gentle boil. Once gently boiling, set a timer and process jam for 10 minutes. When done, remove pan from heat, remove cover, and let jars sit for 5 minutes in the hot water.
Remove hot jars; place upright on a dish towel on the counter. DON'T place HOT jars directly on countertop; temperature variances could cause jars to crack. Let cool, undisturbed, 12-24 hours. As jars seal, you should hear a "ping" sound. Once jars have cooled, test the seal before storing jars in pantry. To test seal: press center of each lid with an index finger. If lid springs back, jar did not seal properly, so you must refrigerate that jar of jam. It's fine for eating, but cannot be stored long term in pantry. If jars sealed properly, wipe clean, remove the screwband for storage; label jars. Place jars in pantry for long term storage.

Nutrition Facts

Strawberry Rhubarb Jam

Amount Per Serving (1 Tablespoon)

Calories 48 Calories from Fat 1

% Daily Value*

Fat 0.1g0%

Saturated Fat 0.01g0%

Trans Fat 0.001g

Polyunsaturated Fat 0.01g

Monounsaturated Fat 0.01g

Cholesterol 0.04mg0%

Sodium 1mg0%

Potassium 12mg0%

Carbohydrates 12g4%

Fiber 0.1g0%

Sugar 12g13%

Protein 0.04g0%

Vitamin A 3IU0%

Vitamin C 3mg4%

Calcium 2mg0%

Iron 0.04mg0%

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

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06
Apr
2024

Sweet Potato Biscuits

categories: Breads, Side Dishes

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Sweet Potato Biscuits, flavored with cinnamon, nutmeg and cloves are a tasty side dish for soups or meat entrees! Recipe yields 8 biscuits.

If you’re looking for a delicious “bread” or “biscuit” recipe to serve on the side of your favorite soup or main dish, I hope you’ll check this one out.

I found the original recipe online. The original recipe made 4 pumpkin biscuits, but I changed some of the ingredients (especially the key ingredient), and created a sweet potato biscuit recipe that yields 8 biscuits.

These biscuits are so good, and they’re fairly easy to make, which is a win-win in my book! The finished sweet potato biscuits are full of layers, and have great color, texture, and flavor.

I’m confident you’ll enjoy them with many of your favorite meals. Here’s how to make sweet potato biscuits.

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

Cook And Then Mash The Sweet Potatoes

This recipe calls for ½ cup mashed sweet potatoes with no added ingredients. If you don’t have any mashed, plain sweet potatoes simply laying around your kitchen begging to be used, here’s how to make them fairly quickly.

NOTE: You can use drained, canned sweet potatoes if necessary, but this recipe calls for only a half cup, so a lot is wasted. I prefer to use a medium sized fresh sweet potato, because it doesn’t take much time at all to prepare and mash it.

Peel a medium-sized sweet potato. Slice it length-wise in half, then cut each half into very thin slices (about ¼” thick).

Place the sweet potato slices in a saucepan. Cover completely with water, then bring them to a boil on Medium-high heat. Boil them for approx. 10-12 minutes or until tender.

When they’re tender, drain them well, and then use an electric mixer or potato masher to “mash” them well. Let the mashed sweet potatoes cool before adding this puree to the dough (make them ahead of time, if convenient).

Make The Biscuit Dough

Before beginning, preheat your oven to 425°F. and line a large baking sheet with parchment paper (or a silpat mat).

Now let’s make the biscuit dough. Whisk all the dry ingredients together in a large mixing bowl. These ingredients are flour, cinnamon, sugar, salt, baking soda, baking powder, ground nutmeg and cloves.

Use a pastry blender or two forks to cut VERY COLD butter chunks into the dry ingredients. Cut the butter in until it becomes about the size of peas.

Add the mashed (cooled) sweet potatoes to the dough, along with cold buttermilk. Stir these ingredients into the dough only until combined and moistened. Don’t overmix!

The dough will be very thick and tacky in texture. Place the dough “ball” onto a floured work surface, sprinkle lightly with flour, and gently knead it 4-5 times until it comes together in a somewhat cohesive ball. Don’t over-knead the dough!

“Laminating” The Dough

Now comes the fun part! This is called “laminating the dough”, and this simple process helps to create thin layers in the biscuits.

Use a flour dusted rolling pin to shape the dough into a rectangle about 1″ thick. Use your hands to square up the edges, if necessary.

Fold the dough from the left side over to the right side edge (see photo below). Now fold the dough over from the top side to the bottom side edge (see photo below).

Pat or roll the dough out again to a rectangle and repeat this process TWO MORE TIMES. Don’t leave these steps out, as they help to create layers in the sweet potato biscuits.

Cut Out The Biscuits

Roll the dough back out into a rectangle shape about 1″ thick. Use a 2½” wide (floured) biscuit cutter or a small canning jar screwband (see below) to cut out the sweet potato biscuits. This recipe will yield enough dough for 8 biscuits, each about 2½” wide.

You can gently reform the dough once cut to use it all up. Place the cut out biscuits on the parchment lined baking sheet, keeping them about 2″ apart.

Lightly sprinkle a tiny pinch of sea salt on top of each biscuit, if desired. Now it’s time to bake the biscuits!

Bake The Sweet Potato Biscuits

Bake the sweet potato biscuits at 425°F. for 12 minutes, then brush the top of each biscuit with melted butter. Put the biscuits back into the oven to continue baking for another 2-3 minutes.

The biscuits should be done at this point. They should have some nice layering and be beautifully golden brown in color.

TIP: Optional- If you want browner biscuits, place the sheet of biscuits on a middle rack and turn on the broiler. Keep a very close eye on them and remove from the oven when they reach your desired “brown-ness”.

Remove the pan from the oven. Let the biscuits rest for a minute, then use a spatula to transfer them to a wire rack to cool slightly.

Serve the sweet potato biscuits while they’re warm. These delicious biscuits are wonderful served alongside a bowl of hot soup, or other main dishes.

I hope you have the chance to make these flavorful biscuits, and trust you’ll enjoy them as much as we do. They can be frozen, if wrapped well and stored in an airtight freezer container.

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

Looking For More Recipes Featuring SWEET POTATOES?

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 featuring sweet potatoes, including:

Want More Recipes? Get My FREE Newsletter!

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

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

Find Me On Social Media:

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

Recipe adapted from (and with thanks to Chahinez at): https://lifestyleofafoodie.com/small-batch-pumpkin-biscuits/

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0 from 0 votes

Sweet Potato Biscuits

Prep Time

20 mins

Cook Time

15 mins

Total Time

35 mins

Sweet Potato Biscuits, flavored with cinnamon, nutmeg and cloves are a tasty side dish for soups or meat entrees! Recipe yields 8 biscuits.

Category: Bread, Side Dish

Cuisine: American

Keyword: sweet potato biscuits

Servings: 8 biscuits

Calories Per Serving: 252 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

2 cups all purpose flour
1 teaspoon ground cinnamon
1 teaspoon granulated sugar
1 teaspoon baking powder
½ teaspoon salt
½ teaspoon baking soda
¼ teaspoon ground nutmeg
⅛ teaspoon ground cloves
8 Tablespoons COLD butter = 1 stick
½ cup sweet potato (mashed) cooked, mashed, no added ingredients
½ cup buttermilk (cold)
sea salt (optional) very small pinch to top each biscuit
1 Tablespoon melted butter to top biscuits with while baking

US Customary - Metric

Instructions

Peel sweet potato. Slice in half, length-wise; cut into thin slices (about ¼" thick). Place slices in a saucepan; cover with water. Bring to a boil on Medium-high heat. Boil 10-12 minutes or until tender. Drain well, then mash, using electric mixer or potato masher. Let cool before adding puree to the dough.
Preheat oven to 425°F. and cover a large baking sheet with parchment paper.
Whisk first 8 ingredients together in a large bowl. Use pastry blender or two forks to cut VERY COLD butter chunks into the dry ingredients, until butter becomes about the size of peas.
Add cooled sweet potato puree and buttermilk to the dough. Stir only until combined/moistened. Don't overmix! Dough will be thick and tacky in texture. Place dough onto lightly floured surface; sprinkle lightly with flour, and gently knead it 4-5 times until it comes together. Don't over-knead dough!
Laminate the dough. Use rolling pin to shape dough into a rectangle approx. 1" thick. Use hands to square up edges. Fold dough from the left side over to the right side edge. Now fold the dough over from the top side to the bottom side edge. Roll dough out again to a rectangle; repeat this process TWO MORE TIMES. Don't leave these steps out, as they help create thin layers in the biscuits.
Roll dough back into a rectangle shape 1" thick. Use a 2½" wide (floured) biscuit cutter or a small canning jar screwband to cut out 8 biscuits. Gently reshape dough once cut to use all the dough. Place cut out biscuits 2" apart on parchment lined baking sheet. Sprinkle a tiny pinch of sea salt on each biscuit (optional).
Bake at 425°F. for 12 minutes, then brush top of biscuits with melted butter. Put biscuits back in oven; continue baking 2-3 more minutes. When done, biscuits should be golden brown in color. OPTIONAL- Want browner biscuits? Place sheet of biscuits on middle rack under the broiler. Broil, keeping a very close eye on them; remove from oven when they reach desired "brown-ness".
Remove biscuits from oven. Let sit a minute, then transfer biscuits to a wire rack to cool slightly. Serve sweet potato biscuits warm. Enjoy!

Nutrition Facts

Sweet Potato Biscuits

Amount Per Serving (1 biscuit)

Calories 252 Calories from Fat 117

% Daily Value*

Fat 13g20%

Saturated Fat 8g50%

Trans Fat 1g

Polyunsaturated Fat 1g

Monounsaturated Fat 3g

Cholesterol 34mg11%

Sodium 345mg15%

Potassium 195mg6%

Carbohydrates 29g10%

Fiber 2g8%

Sugar 2g2%

Protein 4g8%

Vitamin A 3765IU75%

Vitamin C 4mg5%

Calcium 57mg6%

Iron 2mg11%

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

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01
Apr
2024

Lemon Pineapple Chicken Bites

categories: Asian, Chicken, Main Dishes

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Lemon Pineapple Chicken Bites is a delicious dish with chunks of fried chicken and pineapple coated in a sweet Asian lemon pineapple sauce.

Do you enjoy lemon chicken? I sure do! Today I want to share a recipe for lemon pineapple chicken bites that is really, really good!

I found the original recipe online, and added a couple ingredients (pineapple being one of them). Then I changed the measurements of a few ingredients, and slightly tweaked the cooking process for the sauce.

All that said, these lemon pineapple chicken bites ended up being absolutely delicious! My husband, son and I enjoyed it very much.

This dish is best when eaten the same day it’s made, but we did have enough leftovers for 2 more meals (easily reheated in our microwave). Here’s how to make lemon pineapple chicken bites.

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

Make The Lemon Pineapple Sauce

The first thing to do is make the lemon pineapple sauce. It’s really easy! Simply combine the sauce ingredients in a bowl, and stir it very well, until combined and brown sugar has dissolved.

The sauce ingredients are: sesame oil, ginger, garlic, soy sauce, chicken broth, honey, pineapple juice, brown sugar, pepper, white vinegar, lemon juice, and lemon zest.

Later, this Asian-inspired sauce will be cooked and thickened using cornstarch before adding the cooked chicken and pineapple. Set it aside for now.

Prepare The Chicken

Pat the boneless, skinless chicken breasts dry and then cut them into bite-sized pieces (in approximately 2″ cubes). Season the chicken lightly with salt and pepper.

The next step is battering the chicken pieces before they are fried. Here’s how to do that (and yes, it’s a bit messy).

In one bowl, combine flour, salt and pepper. In a separate bowl, place an egg and milk, and whisk to combine.
Fully cover the pieces of chicken in the flour mixture (coat several at a time)
Place the flour covered chicken pieces into the milk mixture and turn to coat (coat several at a time). Let excess egg drip back into the bowl.
Coat the pieces of chicken again in the flour mixture. Now they are ready to be cooked.

Cook The Chicken Bites

Heat oil on Medium heat in large skillet until very hot, but not smoking. Fry the coated chicken pieces in hot oil until all sides are browned and the chicken is cooked through. You may need to do this in batches, so you don’t overcrowd the pan.

Once fully cooked through, transfer the chicken pieces to paper towels to absorb excess oil. Repeat this process until all the chicken pieces are cooked.

Cook The Lemon Pineapple Sauce

Measure 3 Tablespoons of the reserved lemon pineapple sauce into a small bowl. Add 2½ Tablespoons of cornstarch and whisk or stir until this mixture is blended and lump-free.

Pour the remaining lemon pineapple sauce into a large skillet (big enough to hold all the chicken). Bring this mixture to a boil, stirring constantly. Cook for 1 minute, stirring often.

Add the cornstarch mixture, and whisk or stir it well to incorporate it fully into the sauce. The sauce will thicken very quickly!

Add Remaining Ingredients To The Sauce

Once the sauce thickens, immediately add the chicken pieces and the pineapple chunks. Stir well, to fully coat the chicken and pineapple with sauce.

Cook on MEDIUM-LOW, stirring constantly, only until everything is heated through, then remove the skillet from the heat. Now you’re ready to serve this dish!

Serve The Lemon Pineapple Chicken Bites

Garnish the lemon pineapple chicken bites with sliced green onions, sesame seeds, and a lemon slice, if desired. These are optional, of course, but add a pop of color and flavor to an already yummy main dish!

Serve immediately while the chicken is hot! I highly recommend serving this dish with rice or noodles on the side.

This time (while photographing the recipe steps) I served it with a twist on fried rice called Asian Orzo Veggie Skillet. It was a wonderful accompaniment to this meal.

Lemon Pineapple Chicken Bites taste wonderful, and I really believe you’ll enjoy them, too! The chicken is tender and has fantastic flavor, thanks to that delicious, lip-smackin’ Asian sauce!

Thanks for stopping by, and I invite you to come back soon for more family-friendly recipes. Take care, may God bless you, and I hope you have a GREAT day!

Looking For More ASIAN CHICKEN 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 Asian-Inspired Chicken Recipes to choose from, including:

Want More Recipes? Get My FREE Newsletter!

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

There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
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Recipe adapted from: Abeer Rizvi, at http://cakewhiz.com/chinese-lemon-chicken-recipe/

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0 from 0 votes

Lemon Pineapple Chicken Bites

Prep Time

10 mins

Cook Time

20 mins

Total Time

30 mins

Lemon Pineapple Chicken Bites is a delicious dish with chunks of fried chicken and pineapple coated in a sweet Asian lemon pineapple sauce.

Category: Main Dish

Cuisine: Asian

Keyword: lemon pineapple chicken bites

Servings: 5

Calories Per Serving: 608 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For Chicken:

1½ pounds boneless, skinless chicken breast cut in 2" cubes
1¼ cups all purpose flour
salt and pepper, to season chicken
1 cup low-fat milk (1%)
1 large egg
1 cup vegetable oil (for frying chicken)

For Sauce:

1 Tablespoon sesame oil
¼ teaspoon minced ginger
1½ teaspoons minced garlic
¼ cup low sodium soy sauce
¼ cup chicken broth (or water)
¼ cup honey
⅓ cup brown sugar dark or light
⅓ cup pineapple juice
½ teaspoon black pepper
1 Tablespoon white vinegar
2 large lemons (juice of) remove lemon zest before juicing
1½ teaspoons lemon zest
2½ Tablespoons cornstarch added at end of cooking

Remaining Ingredients:

1 cup pineapple chunks about ½ a 20 oz. can, drained
green onions (OPTIONAL GARNISH) thinly sliced
sesame seeds (OPTIONAL GARNISH) sprinkle as desired

US Customary - Metric

Instructions

Combine sauce ingredients (except cornstarch) in a bowl; stir well, until combined.
Pat chicken dry. Cut into about 2" cubes. Season lightly with salt and pepper.
Batter the chicken: In one bowl, combine flour, salt and pepper. In separate bowl, whisk egg and milk to combine. Roll chicken in flour mixture until covered (several at a time), then roll and cover them in milk/egg mixture, letting excess drip back into bowl. Coat chicken again in flour mixture. Repeat with remaining chicken.
Heat oil on Medium heat in large skillet until very hot, but not smoking. Fry battered chicken pieces (in small batches) in the hot oil until all sides have browned and chicken is cooked through. Once fully cooked, transfer chicken onto paper towels to absorb excess oil. Repeat process until all chicken is cooked.
Measure 3 Tablespoons of the reserved sauce into a small bowl. Add cornstarch; mix well, until combined/lump-free. Pour remaining sauce into a large skillet. Bring sauce to a boil, stirring often; cook for 1 minute. Add cornstarch mixture. Whisk to incorporate it into the sauce, which will thicken quickly!
Once sauce thickens, immediately add chicken and pineapple. Stir to fully coat them with sauce. Cook on MEDIUM-LOW, stirring constantly, only until everything is heated through; remove skillet from the heat.
Serve immediately. Garnish with sliced green onions, sesame seeds, and a lemon slice, if desired. Enjoy!

Nutrition Facts

Lemon Pineapple Chicken Bites

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

Calories 608 Calories from Fat 171

% Daily Value*

Fat 19g29%

Saturated Fat 4g25%

Trans Fat 0.1g

Polyunsaturated Fat 8g

Monounsaturated Fat 5g

Cholesterol 127mg42%

Sodium 661mg29%

Potassium 856mg24%

Carbohydrates 73g24%

Fiber 3g13%

Sugar 40g44%

Protein 37g74%

Vitamin A 223IU4%

Vitamin C 32mg39%

Calcium 119mg12%

Iron 3mg17%

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

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29
Mar
2024

Blackberry Pecan Crisp

categories: Air Fryer Recipes, Breakfast

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Make a delicious Blackberry Pecan Crisp any time, using fresh or frozen blackberries! This simple dessert is topped with crumbly streusel.

Do you enjoy blackberries? We sure do! We have wild blackberry vines that grow over part of our back fence from a neighboring park, and I love to pick them each summer and make wonderful treats using them!

The recipe I’m sharing today is fairly similar to a blackberry crisp recipe I’ve posted in the past, but this one includes pecans in the streusel topping. I also changed a few of the ingredients, and the quantities I used to make this are also different in this particular recipe.

Fresh OR frozen (unthawed) blackberries can be used in this recipe, which makes it convenient to make this dessert any time of the year!

It’s a simple, classic dessert recipe I’m sure you’ll enjoy, because it is DELICIOUS! Here’s how to make blackberry pecan crisp.

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

Make The Streusel Topping

To make the streusel topping for the blackberry crisp, whisk together old fashioned oats, flour, brown sugar and salt in a large mixing bowl. Continue mixing until combined, breaking up any brown sugar lumps you may find in the streusel topping.

Add COLD butter chunks to this mixture. Use a pastry blender or two forks to cut the butter into the streusel topping until the butter is about the size of peas.

Stir in chopped pecans, until they have been incorporated into the streusel. Set the bowl of streusel topping aside.

Prepare The Blackberry Filling

TIP: You can use fresh OR frozen blackberries for this recipe. If using frozen blackberries, do not thaw them before adding!

Place blackberries, granulated sugar, all purpose flour and lemon juice in a large mixing bowl. Stir gently, until the ingredients are fully combined.

Into The Baking Pan It Goes!

Lightly spray or grease a baking dish, approximately 6″ x 9″ or you can use an 8″ square pan. Be sure to spray the pan on the bottom and all sides.

Spread the blackberry filling in the baking dish, evenly distributing it across the bottom until the pan is filled.

NOTE: Occasionally I will use disposable aluminum pans that come with lids, so I can freeze the blackberry crisp after it has been baked (and cooled)! I made this one (shown below in the photos) in the Fall, but we thawed it, and enjoyed it (reheated) in January!

Bake The Blackberry Pecan Crisp

Sprinkle the blackberry fruit filling with all of the streusel topping, making sure the entire top is covered. Once it is fully covered, the blackberry pecan crisp is ready for the oven!

Bake at 350°F. for about 40-45 minutes. When done, the blackberry pecan crisp should be bubbly all around the edges, and it should be golden brown on top.

Transfer the baking dish to a wire rack and let the crisp cool for 15 minutes before serving. The filling will thicken and firm up a bit as it cools, which will help with easier serving.

Time To Enjoy The Blackberry Pecan Crisp

Once the crisp has cooled slightly (15 minutes of patiently waiting!), it’s time to serve this delicious dessert!

Spoon out individual servings, and top each portion with a nice scoop of vanilla ice cream. I’m pretty sure somewhere there’s an unwritten law that states that cobblers and crisps must be served a la mode… ha ha!

The slightly warm (and oh so delicious) blackberry pecan crisp will begin to soften that ice cream perfectly! Grab a fork or spoon and dig in! Its absolutely delicious, and I’m confident you’re going to enjoy this treat.

I really hope you enjoy this classic dessert, and will enjoy this recipe for many years to come! Whether you use fresh berries or frozen, this is a simple and absolutely yummy fruit crisp!

We store any leftover blackberry crisp (covered) in the refrigerator, and then leftovers can be easily reheated in a microwave to enjoy later!

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 GREAT day!

Looking For More COBBLER AND CRISP 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 cobbler and crisp recipes, including:

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1^st and 15^th) with lots of recipes, tips, etc..
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There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
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↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Blackberry Pecan Crisp

Prep Time

10 mins

Cook Time

40 mins

Total Time

50 mins

Make a delicious Blackberry Pecan Crisp any time, using fresh or frozen blackberries! This simple dessert is topped with crumbly streusel.

Category: Dessert

Cuisine: American

Keyword: blackberry pecan crisp

Servings: 8

Calories Per Serving: 485 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For Streusel Topping

1½ cups old-fashioned oats
1 cup all purpose flour
1 cup dark brown sugar (packed)
¼ teaspoon salt
12 Tablespoons COLD butter = 1½ sticks, cold & cut in small chunks

For Blackberry Filling:

6 cups blackberries if using frozen, do not thaw
½ cup granulated sugar
6 Tablespoons all purpose flour
1 Tablespoon fresh lemon juice

US Customary - Metric

Instructions

Preheat oven to 350℉. Spray/grease 6" x 9" OR 8" x 8" baking dish on bottom and sides.
Combine oats, flour, brown sugar and salt in a large mixing bowl. Add COLD butter chunks. Use pastry blender or two forks to cut butter into the streusel topping until butter becomes the size of peas. Stir in pecans until incorporated. Set streusel topping aside.
Place blackberries, sugar, flour and lemon juice in a large bowl. Stir gently, until combined. Spread blackberry filling evenly in baking dish until pan is filled.
Sprinkle streusel mixture across surface of the blackberry filling, making sure entire surface is covered.
Bake at 350°F. for 40-45 minutes. When done, it should be bubbly around the edges, and golden brown. Transfer to a wire rack; cool 15 minutes before serving. Filling will thicken as it cools. Serve and enjoy with a scoop of vanilla ice cream!

Nutrition Facts

Blackberry Pecan Crisp

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

Calories 485 Calories from Fat 171

% Daily Value*

Fat 19g29%

Saturated Fat 11g69%

Trans Fat 1g

Polyunsaturated Fat 1g

Monounsaturated Fat 5g

Cholesterol 45mg15%

Sodium 218mg9%

Potassium 297mg8%

Carbohydrates 76g25%

Fiber 8g33%

Sugar 45g50%

Protein 6g12%

Vitamin A 756IU15%

Vitamin C 23mg28%

Calcium 71mg7%

Iron 3mg17%

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

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26
Mar
2024

Asparagus In Cream Sauce

categories: Side Dishes, Vegetable Dishes

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Asparagus In Cream Sauce is a simple, yet elegant side dish! Crisp-tender asparagus is topped with a lightly seasoned sauce and pistachios.

If you’re looking for a “new” asparagus recipe to try, may I suggest this one for Asparagus In Cream Sauce? The recipe is VERY EASY to make and the finished dish tastes delicious, as well.

Our oldest son, when he tried it for the first time said “it looks really fancy when you add the sauce and pistachios to plain asparagus”. Well, if that’s not a ringing endorsement, I don’t know what is! Ha Ha!

The original recipe was part of a crepe recipe I discovered about 20 years ago in a food magazine I subscribed to. I changed the recipe around, added and tweaked a few things in the original sauce, and ended up with this yummy vegetable side dish.

It tastes really good, and looks great, too! Here’s how to make this simple side dish, which can serve four people.

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

Prepare The Asparagus

Start with a pound of fresh asparagus (approx. 24 stalks). Trim or snap the bottom ends of the stalk because this part is considered “woody” and can be quite tough in texture.

For this recipe I also recommend you DO NOT use really thin stalks of asparagus, as they can get “too soft and mushy” quite fast.

Cooking The Asparagus

Place the trimmed asparagus in (or on) a steamer basket sitting in a large saucepan. Fill the saucepan with water until it is almost touching the bottom of the steamer basket.

Put a lid on the pan, then bring the water to a boil and cook the asparagus until it becomes crisp-tender (NOT too soft or mushy).

This will typically take a total of about 4-5 minutes, but will ultimately depend on the thickness of the stalks of asparagus you are using.

Make The Cream Sauce While The Asparagus Cooks

While the asparagus cooks, make the cream sauce, to save time! Place cream cheese and milk in a small saucepan and heat them on LOW until they are melted.

Stir often while these two ingredients cook and melt, and continue stirring until they have become a smooth sauce.

Add salt, black pepper, garlic powder, and a pinch of ground nutmeg to the sauce. Stir well, until combined.

Continue heating the sauce on LOW, stirring often, until the asparagus has finished cooking.

Serve The Asparagus In Cream Sauce

When the asparagus is finished cooking and is crisp-tender, transfer the asparagus to a serving platter while hot.

Immediately spoon the hot (or warm) cream sauce over the middle section of the asparagus on the platter. Sprinkle the sauce with chopped pistachios, and serve the asparagus in cream sauce immediately while it is hot!

TIP: Use a spatula to transfer the asparagus and sauce from the serving platter to individual plates. This helps keep the sauce and pistachios nicely displayed on top!

Asparagus in cream sauce is a wonderful side dish for a variety of meat and fish main dishes. The asparagus presentation really adds a nice visual appeal to these entrees.

This time the asparagus was served alongside Chicken Cutlets with Pecan Sauce and roasted red and Yukon gold potatoes.

I hope you have the chance to try this delicious vegetable dish, and trust you will enjoy it, too! This dish is at its best when served the same day you make it.

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 GREAT day!

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 recipes featuring asparagus, including:

Want More Recipes? Get My FREE Newsletter!

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

There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
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Recipe inspired by: “Taste of Home Magazine”, February/March 2003 issue, page 41-42, by Reiman Publications.

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Asparagus In Cream Sauce

Prep Time

10 mins

Cook Time

5 mins

Total Time

15 mins

Asparagus In Cream Sauce is a simple, yet elegant side dish! Crisp-tender asparagus is topped with a lightly seasoned sauce and pistachios.

Category: Side Dish, Vegetable Dish

Cuisine: All Cuisines

Keyword: asparagus in cream sauce

Servings: 4

Calories Per Serving: 119 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1 pound fresh asparagus (about 24 stalks) (ends trimmed)
3 ounces cream cheese
⅓ cup milk
⅛ teaspoon salt
⅛ teaspoon black pepper
⅛ teaspoon garlic powder
1 pinch nutmeg
¼ cup chopped pistachios (for garnish)

US Customary - Metric

Instructions

Cook Asparagus:

Trim or snap bottom ends of the asparagus stalks. Place asparagus in (or on) a steamer basket in large saucepan. Add water until it almost touches bottom of steamer basket. Cover pan; bring water to a boil; cook until asparagus is crisp-tender (4-5 minutes), but will depend on thickness of asparagus you use.

Make Cream Sauce:

While asparagus cooks, make the cream sauce. Put cream cheese and milk in separate small saucepan; heat on LOW, stirring often until melted and smooth. Add salt, black pepper, garlic powder, and nutmeg to sauce. Stir until combined and sauce is fully heated through.

To Serve:

Transfer cooked asparagus to a serving platter while hot. Immediately spoon hot cream sauce over middle section of the asparagus. Sprinkle chopped pistachios on top of the sauce. Serve immediately! TIP: Use a spatula to transfer asparagus and sauce from the serving platter to plates. This helps keep the sauce and pistachios nicely displayed on top! Enjoy.

Nutrition Facts

Asparagus In Cream Sauce

Amount Per Serving (1 (6 stalks + sauce))

Calories 119 Calories from Fat 63

% Daily Value*

Fat 7g11%

Saturated Fat 3g19%

Polyunsaturated Fat 1g

Monounsaturated Fat 3g

Cholesterol 12mg4%

Sodium 159mg7%

Potassium 394mg11%

Carbohydrates 9g3%

Fiber 3g13%

Sugar 5g6%

Protein 6g12%

Vitamin A 1046IU21%

Vitamin C 7mg8%

Calcium 92mg9%

Iron 3mg17%

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

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22
Mar
2024

Banana Apricot Date Bread

categories: Breads

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Make a delicious loaf of Banana Apricot Date Bread for breakfast or a snack! Easy, low fat, and filled with dried apricots, dates and banana!

I love to bake loaves of bread, both sweet and savory, and have them around to enjoy for breakfast or as a snack / side dish. This bread takes about 15 minutes to pull together, and then into the oven it goes, so it’s simple to prepare!

Today I want to share a recipe I found in one of my old Weight Watcher cookbooks. I made a few slight changes to the original recipe and we really enjoy this bread, so it’s time to post the “how-to’s” on my blog.

The recipe (as written) will yield about 10 slices of bread, and does not call for a large amount of sugar. This bread gets most of its sweetness from the natural sugars that are present in dried dates and apricots, and one VERY RIPE banana!

A loaf of banana apricot date bread is really quite delicious, and I think you will enjoy it, too! Here’s how to make a loaf.

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

Prepare The “Dry” Ingredients

Measure all purpose flour, light brown sugar, baking powder, ground cinnamon and salt in a large mixing bowl. Stir well, to combine these ingredients.

Add finely chopped dried dates and apricots, and stir them into the flour mixture until the fruit is well-coated.

The flour coating will help the fruit to stay suspended in the bread dough and not fall to the bottom of the loaf.

Make The “Wet” Ingredients

In a separate bowl, combine a large egg, a VERY RIPE banana, and low-fat milk. The riper the banana, the more sweetness there will be!

Use a fork to fully mash the banana and mix it very well with the egg and milk. Add this mixture to the bowl of dry ingredients.

Use a spoon to stir together these ingredients. Yes, the dough will be fairly thick. Mix until it comes together.

Do not overmix, simply stir until all the wet and dry ingredients have been combined into a thick dough.

Time To Bake!

Generously spray or grease an 8″ x 4″ loaf pan on the bottom and sides. Spoon the thick bread batter into the pan, and spread, to evenly distribute it in the pan.

Bake the banana apricot date bread at 350°F. for between 45-55 minutes. When done, a toothpick inserted into the top/center of the loaf should come out clean, and the loaf will be golden brown on top.

TIP: Oven temps can vary quite a bit, so I recommend checking the loaf at 45 minutes, then cook more, if necessary.

Let the baked loaf cool in the pan for 3-4 minutes, then remove it from the pan, and let it cool on a wire rack.

Enjoy A Slice Of Banana Apricot Date Bread

Let the loaf cool for about 15 minutes before attempting to slice it, for best results. Slice and serve this delicious bread, and enjoy the chewy fruit filling!

Wrap any leftover slices well in plastic wrap, and store at room temperature for 2-3 days (for best freshness). This bread reheats well in the microwave (low temp.), and we enjoy it served slightly warm, with butter on top.

I hope you have the opportunity to make this delicious banana apricot date bread, and trust you’ll enjoy it as much as we do.

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

Looking For More BREAD Recipes?

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

Want More Recipes? Get My FREE Newsletter!

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

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

Find Me On Social Media:

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

Original recipe source: “Weight Watchers New Complete Cookbook” page 61, published in 1998 by Wiley Publishing

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Banana Apricot Date Bread

Prep Time

15 mins

Cook Time

45 mins

Total Time

1 hr

Make a delicious loaf of Banana Apricot Date Bread for breakfast or a snack! Easy, low fat, and filled with dried apricots, dates and banana!

Category: Bread/Breakfast, Snack

Cuisine: All Cuisines

Keyword: banana apricot date bread

Servings: 10 slices

Calories Per Serving: 148 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1¾ cup all purpose flour
3 Tablespoons light brown sugar (packed)
2¼ teaspoons baking powder
¾ teaspoon ground cinnamon
½ teaspoon salt
8 dried dates pitted, finely chopped
8 dried apricots pitted, finely chopped
1 large egg
1 large very ripe banana
¼ cup lowfat milk

US Customary - Metric

Instructions

Preheat oven to 350℉. Grease or spray bottom and sides of an 8" x 4" loaf pan. Set aside.
Stir flour, brown sugar, baking powder, cinnamon and salt in a large mixing bowl until combined.
Add chopped dried dates and apricots; stir them into flour mixture until fruit is well-coated. The flour coating helps the fruit stay suspended in the bread and not fall to the bottom of the loaf.
In separate bowl, combine egg, ripe banana, and milk. Use a fork to fully mash the banana; mix with the egg and milk. Add this to the flour mixture; stir only until combined (don't overmix); dough will be fairly thick.
Spoon batter into prepared loaf pan; spread, to evenly distribute it in the pan. Bake at 350°F. for between 45-55 minutes. When done, a toothpick inserted into the top/center of the loaf should come out clean; loaf will be golden brown. TIP: Oven temps can vary quite a bit, so I recommend checking the loaf at 45 minutes, then cook longer, if necessary.
Let loaf cool in the pan for 3-4 minutes, then remove it from the pan, and let it cool on a wire rack for at least 15 minutes before slicing. Enjoy!

Nutrition Facts

Banana Apricot Date Bread

Amount Per Serving (1 slice (1/10 of total))

Calories 148 Calories from Fat 9

% Daily Value*

Fat 1g2%

Saturated Fat 0.2g1%

Trans Fat 0.002g

Polyunsaturated Fat 0.2g

Monounsaturated Fat 0.2g

Cholesterol 19mg6%

Sodium 129mg6%

Potassium 296mg8%

Carbohydrates 32g11%

Fiber 2g8%

Sugar 12g13%

Protein 4g8%

Vitamin A 279IU6%

Vitamin C 1mg1%

Calcium 63mg6%

Iron 1mg6%

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

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18
Mar
2024

Dover Sole Mediterranean Style

categories: Main Dishes, Seafood

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Dover Sole Mediterranean Style is a delicious dish with fillets baked on zucchini, and topped with tomatoes, capers, olives and Parmesan.

A lot of information has been published lately on social media explaining why a Mediterranean-inspired way of eating (or typical diet) is often a very healthy choice.

While I do not follow a Mediterranean diet, I have found many delicious low-fat recipes from this region in my cookbooks and food magazines, and we like them very much!

This recipe for Dover Sole Mediterranean Style is one we really, truly love. I found the original recipe in one of my cookbooks, made several ingredient changes, and ended up with this recipe we enjoy a lot!

Overall it is a very simple recipe to make, and the fish has GREAT flavor, thanks to zucchini, garlic, tomatoes, onions, kalamata olives, capers, lemon juice, green bell peppers and Parmesan cheese! Here’s how to make it.

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

Pat The Dover Sole Dry

The first thing you will need to do is preheat your oven to 400°F. ( 204.4°C.). After that, pat the Dover sole fillets very dry using paper towels.

For this recipe you will need four boneless, skinless fillets, each weighing between 4-6 ounces each. Once dry, set the fish aside.

Sauté The Veggies

Heat 2 teaspoons olive oil in a large skillet on Medium-Low heat (can use baking spray as a substitute, if desired). Add sliced zucchini, onion, green pepper, and minced garlic to the skillet once the oil is hot.

Cook the veggies on Medium-Low heat, stirring often, until they become crisp-tender (approx. 3-4 minutes).

Prepare The Fish And Veggies For Baking

Transfer the zucchini mixture out of the skillet and place them in a 9″ x 13″ baking dish, spacing them evenly in a single layer.

Lay the fish fillets on top of the zucchini (again in a single layer) in the baking dish. Set the baking dish aside.

Make A Mediterranean Topping For The Dover Sole

Now it’s time to make the topping for the fish! Place sliced kalamata olives, a can of diced tomatoes, capers, and fresh lemon juice in a small bowl, and stir to combine.

Evenly spoon the sauce on top of each of the Dover sole fillets in the baking dish. Cover the fish as much as possible with the sauce.

Bake The Dover Sole Then Add Parmesan Cheese

Cover the pan tightly with aluminum foil and bake at 400°F. ( 204.4°C.) for 22-25 minutes, OR until the fish flakes easily with a fork. Remove the baking dish from the oven.

Discard the foil. Sprinkle the top of each of the fillets with finely grated Parmesan cheese, and put the pan back into the oven (uncovered) for 5 more minutes.

The Dover Sole Mediterranean Style is done cooking when the Parmesan cheese has fully melted. Remove the pan from the oven.

Time To Serve Dover Sole Mediterranean Style

Use a large slotted spatula to transfer the fish (and the zucchini mixture underneath each piece) to individual serving plates.

TIP: Quite a bit of liquid will cook out of the zucchini while baking. Using a slotted spatula to remove the fish and zucchini from the pan lets that extra liquid drip back into the pan!

Serve and enjoy the Dover Sole Mediterranean Style! It tastes delicious and we usually serve it alongside steamed rice!

I hope you will give this delicious seafood recipe a try, and trust you’ll enjoy it as much as we do. It has a lot of flavor, and is fairly low in calories, too!

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

Looking For More DOVER SOLE 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 recipes featuring Dover Sole, including:

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1^st and 15^th) with lots of recipes, tips, etc..
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There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
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Recipe adapted from: “The Essential 450 Best Mediterranean Diet Recipes” (Kindle edition), published in 2016 by TopFlight Cookbooks

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Dover Sole Mediterranean Style

Prep Time

15 mins

Cook Time

30 mins

Total Time

45 mins

Dover Sole Mediterranean Style is a delicious dish with fillets baked on zucchini, and topped with tomatoes, capers, olives and Parmesan.

Category: Main Dish, Seafood

Cuisine: Mediterranean

Keyword: dover sole, Mediterranean

Servings: 4

Calories Per Serving: 257 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

2 teaspoons extra virgin olive oil
2 medium zucchini cut in ½" thick, round slices
2 Tablespoons green bell pepper (finely chopped)
1 Tablespoon yellow onion (finely chopped)
1 teaspoon minced garlic
20 ounces Dover sole fillets (4 fillets about 5 oz. each)
7 ounces diced tomatoes (canned)
3 ounces sliced kalamata olives *approx. 25 pitted olives, sliced
2 teaspoons capers drained/rinsed
½ teaspoon granulated sugar
1 teaspoon fresh lemon juice
¾ cup freshly grated Parmesan cheese

US Customary - Metric

Instructions

Preheat oven to 400°F. ( 204.4°C.). Pat fish fillets dry using paper towels. Set aside.
Heat olive oil in large skillet on Medium-Low heat. Add zucchini, onion, green pepper and garlic once oil is hot. Cook on Medium-Low heat, stirring often, until the veggies are crisp-tender (approx. 3-4 minutes).
Transfer zucchini mixture out of skillet; lay them evenly in a 9" x 13" baking dish in a single layer. Lay the fish fillets on top of the zucchini (in single layer) in the baking dish. Set dish aside.
Place olives, tomatoes, capers, and lemon juice in a small bowl; stir to combine. Spoon sauce on top of each fish fillet. Cover fish as much as possible with sauce.
Cover dish tightly with aluminum foil. Bake at 400°F. ( 204.4°C.) for 22-25 minutes, OR until fish flakes easily with a fork. Remove from oven. Discard foil. Sprinkle each fillet with Parmesan cheese. Put pan back in oven (uncovered) for 5 more minutes, or until Parmesan has melted. Remove pan from the oven.
Use a large slotted spatula to transfer fillets (and zucchini mixture underneath) to plates. TIP: Liquid will cook out of the zucchini while baking. Using a slotted spatula to remove fish and zucchini from the pan lets extra liquid drip back into the pan! Serve hot, and enjoy.

Nutrition Facts

Dover Sole Mediterranean Style

Amount Per Serving (1 fillet with sauce)

Calories 257 Calories from Fat 126

% Daily Value*

Fat 14g22%

Saturated Fat 4g25%

Trans Fat 0.01g

Polyunsaturated Fat 1g

Monounsaturated Fat 6g

Cholesterol 80mg27%

Sodium 802mg35%

Potassium 636mg18%

Carbohydrates 9g3%

Fiber 2g8%

Sugar 5g6%

Protein 25g50%

Vitamin A 565IU11%

Vitamin C 27mg33%

Calcium 240mg24%

Iron 1mg6%

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

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14
Mar
2024

Chewy Coconut Maple Cookies

categories: Cookies, Desserts

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Chewy Coconut Maple Coconut Cookies are easy to make yummy treats flavored with maple syrup, and filled with shredded coconut and pecans.

Today I want to share a simple cookie recipe that I found in one of my old cooking magazines 26 years ago! That’s right… it’s an “oldie but a goodie” recipe, and these cookies are fantastic!

This recipe is very straightforward. You will beat the “wet” ingredients, combine it with dry ingredients (including shredded coconut and nuts), and stir until a thick dough is created.

The cookie dough is then dropped by Tablespoons onto baking sheets and the cookies are baked until done. See… I told you the chewy coconut maple cookies are easy to make! Here’s how to make them.

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

Make The Cookie Dough

TIP: Before beginning, preheat your oven to 375°F. (or 190.5°C.). The cookie dough batter comes together quickly, so you will want your oven pre-heated and ready to go!

Now it’s time to make the cookie dough. Place vegetable shortening and packed brown sugar in a mixing bowl. Use an electric mixer to cream these ingredients until they’re fully combined and fluffy in texture.

Add an egg, pure maple syrup and maple extract to the mixing bowl, and beat these until incorporated into the batter. TIP: If you don’t have maple extract, you can substitute vanilla extract).

Time For The Dry Ingredients

Whisk together all purpose flour, baking powder, and salt in a medium bowl. Add this to the creamed cookie batter and continue to beat until fully combined.

Stir in chopped pecans (or walnuts) until they’re incorporated into the cookie dough. The dough will be thick and “tacky” in texture.

Ready To Bake

Drop the cookie dough by Tablespoonfuls onto a sprayed (or silpat mat covered) large baking sheet. For a yield of about 3 dozen cookies, use “level” Tablespoons.

If you use “generous, rounded” Tablespoonfuls (shown below), you will end up with about 2 dozen, big chewy coconut maple cookies.

IMPORTANT: These cookies spread a LOT on the baking sheet, so leave at least 2″ minimum space between the cookies when positioning the dough on the baking sheets.

If you don’t leave enough space between the balls of cookie dough, the cookies will spread out so much they bake into each other. You can see this in the photo below (from the first time I made these cookies).

The cookies will still TASTE great, but you will have to cut them apart from each other (and that’s no fun at all). Trust me… give the cookies room to spread!

Bake The Chewy Coconut Maple Cookies

Bake the cookies at 375°F. for between 12-15 minutes. When done they will be golden brown in color, and the bottom edges will be browned and “set”.

Remove the cookies from the oven, and let them cool for 1-2 minutes on their baking sheets. Once they’ve cooled slightly, transfer them with a spatula to wire racks to finish cooling.

The Chewy Coconut Maple Cookies Are Ready To Eat!

Once the chewy coconut maple cookies are at room temperature, they will have firmed up slightly, and are ready to be enjoyed.

These delicious cookies are wonderfully chewy in texture, filled with coconut and pecans, and have GREAT flavor! Store any leftover cookies in an airtight container for 4-5 days at room temperature.

They also freeze very well, when wrapped in plastic and stored in an airtight container. They will thaw rather quickly because they are flat and thin!

I really hope you enjoy these yummy cookies as much as we do! Unfortunately, they don’t ever seem to last very long at our house when I make them… ha ha!

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

Looking For More 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 to choose from, including:

Want More Recipes? Get My FREE Newsletter!

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

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

Find Me On Social Media:

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

Recipe adapted from: “Taste of Home” magazine, Feb/Mar 1998 edition, page 45, published by Reiman Publications

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Chewy Coconut Maple Cookies

Prep Time

10 mins

Cook Time

12 mins

Total Time

22 mins

Chewy Coconut Maple Coconut Cookies are easy to make yummy treats flavored with maple syrup, and filled with shredded coconut and pecans.

Category: Dessert

Cuisine: American

Keyword: chewy coconut maple cookies

Servings: 36 cookies

Calories Per Serving: 111 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

½ cup vegetable shortening
1 cup packed dark brown sugar
½ cup pure maple syrup
1 large egg
¾ teaspoon maple extract (can substitute vanilla extract)
1½ cups all purpose flour
2 teaspoons baking powder
½ teaspoon salt
1½ cups shredded coconut
½ cup chopped pecans (can substitute walnuts)

US Customary - Metric

Instructions

Preheat oven to 375°F. (or 190.5°C.). Spray baking sheet(s) with cooking spray or line with silpat mats.
Put shortening and brown sugar in mixing bowl. Use electric mixer to cream them until fully combined and fluffy. Add egg, maple syrup and maple extract. Beat until incorporated into the batter.
Whisk flour, baking powder, and salt in a medium bowl. Add to creamed cookie batter; beat until combined. STIR in pecans until incorporated into the dough. Dough will be thick and "tacky" in texture.
Drop dough by Tablespoonfuls onto prepared baking sheets. For 3 dozen cookies, use "level" Tablespoons. If you use "generous, rounded" Tablespoonfuls, you will get about 2 dozen big cookies. IMPORTANT: These cookies spread a LOT on the baking sheet, so leave at least 2" minimum space between cookies.
Bake at 375°F. for 12-15 minutes. When done they should be golden brown, and bottom edges will be browned and "set". Remove cookies from oven; let cool 1-2 minutes on baking sheets, then transfer them to wire racks to finish cooling.
Once at room temp., serve and enjoy! Store leftover cookies in airtight container at room temperature. Cookies freeze well, when wrapped in plastic and stored in an airtight container. They thaw quickly because they are flat and thin.

Recipe Notes

NOTES: Caloric calculation is based on level Tablespoon of dough (a yield of approx. 36 cookies). **If using rounded, generous Tablespoons of dough (a yield of approx. 24 larger cookies), the caloric calculation would obviously end up being more per cookie.**

Nutrition Facts

Chewy Coconut Maple Cookies

Amount Per Serving (1 cookie)

Calories 111 Calories from Fat 45

% Daily Value*

Fat 5g8%

Saturated Fat 2g13%

Trans Fat 0.4g

Polyunsaturated Fat 1g

Monounsaturated Fat 2g

Cholesterol 5mg2%

Sodium 47mg2%

Potassium 67mg2%

Carbohydrates 15g5%

Fiber 0.5g2%

Sugar 10g11%

Protein 1g2%

Vitamin A 8IU0%

Vitamin C 0.04mg0%

Calcium 23mg2%

Iron 0.4mg2%

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

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