Hoisin Sriracha Chicken

Hoisin Sriracha Chicken is a wonderfully simple poultry dish featuring a marinade of Chinese and Thai sauces, takes about 20 minutes to cook, and is absolutely delicious!Hoisin Sriracha Chicken / The Grateful Girl Cooks! Chicken thighs get an Asian-inspired twist from a Hoisin, Sriracha and Honey marinade, then are cooked until done. Easy, sweet, slightly spicy and delicious!

I found this chicken recipe on Pinterest and it sounded quite good, so I decided to try it! YUM!  Hoisin sauce, honey, soy sauce, and Sriracha sauce, garlic and ginger form the base for a slightly sweet, slightly spicy marinade for plump chicken thighs.  Once marinated for 15 minutes, chicken is pan-cooked until done. That’s it! See how easy this recipe is? And wow, it sure tastes GOOD! Here’s how to make this simple, Asian flavor-inspired dish:

Bone-in and skin on chicken thighs were used for this recipe, but you are welcome to use boneless, skinless if you want. I usually remove the skin from chicken, but found that in this particular recipe, the skin crisps up very nicely and added to the flavor!  If using boneless thighs, the cooking time might be a bit less, so keep that in mind while cooking the chicken!

Hoisin Sriracha Chicken / The Grateful Girl Cooks!

Marinade is mixed up, chicken is covered with sauce, and marinates (or “takes a bath”) in it for 15 minutes.

Oil is heated on MEDIUM heat in a large skillet. Once oil is very hot, the chicken is removed from marinade (**MAKE SURE TO SAVE THE MARINADE), and added to the hot skillet with the skin side facing down.  Cook chicken on both sides, and make sure the skin side gets browned very well.

Hoisin Sriracha Chicken / The Grateful Girl Cooks!

Once both sides of the chicken have been browned, turn the heat on stove down to LOW. Pour the reserved marinade back into your skillet. Spoon sauce over chicken thighs, and continue to cook.  As chicken cooks, the sauce will slightly reduce in volume and thicken up  a bit.

Hoisin Sriracha Chicken / The Grateful Girl Cooks!

Cook until chicken is fully cooked through or reaches an internal temp. of 165° F.  If using bone-in thighs, cooking time will be approximately 25 minutes total… slightly less if no bone. Occasionally spoon sauce over each piece of chicken during the cooking process.

Hoisin Sriracha Chicken / The Grateful Girl Cooks!

Once chicken is done, remove from heat, and transfer chicken to individual serving dishes.  Sprinkle with white sesame seeds, if desired. Serve, and enjoy the wonderful Asian-inspired flavors in this Hoisin Sriracha Chicken dish!

Hoisin Sriracha Chicken / The Grateful Girl Cooks!

Hoisin Sriracha Chicken / The Grateful Girl Cooks!

I really hope you will consider making this chicken dish… it was easy to make and was REALLY tasty!  If you’re interested, you might also want to check out my blog post on how to make Homemade Hoisin Sauce (it’s easy, also!). I used it in this recipe!

I’ve also added the Weight Watcher Smart Points per serving in the Notes section of the printable recipe below, for those following their nutrition plan. We really did enjoy this meal!  Hope you and your family do, too! Have a wonderful day.

Hoisin Sriracha Chicken / The Grateful Girl Cooks!

Recipe Source:  http://rasamalaysia.com/hoisin-sriracha-chicken/

Hoisin Sriracha Chicken
 
Prep time
Cook time
Total time
 
Chicken thighs get an Asian-inspired twist from a Hoisin, Sriracha and Honey marinade, then are cooked until done. Easy, sweet, slightly spicy and totally delicious!
As Prepared By:
Recipe type: Entree
Cuisine: Asian
Serves: 4 servings
Ingredients
  • 4 large chicken thighs, with bone in and skin on (optional-see note)
  • 1½ Tablespoons hoisin sauce
  • 1 Tablespoon soy sauce
  • ½ Tablespoon Sriracha sauce
  • 1 Tablespoon honey
  • 3 cloves garlic (minced)
  • 1 inch piece of fresh ginger (peeled, minced)
  • A pinch of salt
  • 1 Tablespoon oil
  • White sesame seeds for garnish (optional)
Directions
  1. Mix hoisin, soy, sriracha, honey, garlic, ginger and salt in a medium bowl; stir to fully combine ingredients. Add chicken to marinade and turn to fully cover; let chicken marinate for 15 minutes.
  2. Heat oil on MEDIUM heat in a large skillet. Once oil is very hot, remove chicken from marinade (**MAKE SURE TO SAVE THE MARINADE), and add to hot skillet with the skin side facing down. Cook chicken on both sides; make sure the skin side gets browned very well.
  3. Once both sides of the chicken have been browned, turn the heat down to LOW. Pour the reserved marinade into skillet. Spoon sauce over chicken thighs, and continue to cook. As chicken cooks, the sauce will slightly reduce in volume and thicken up a bit. Cook until chicken is fully cooked through, or reaches an internal temperature of 165° F. If using bone-in thighs, cooking time will be approximately 25 minutes total... slightly less if no bone. Occasionally spoon a bit of sauce over each piece of chicken during the cooking process.
  4. Once chicken is done, remove pan from heat, and transfer chicken to individual serving plates. Garnish chicken with white sesame seeds, if desired. Serve, and enjoy!
Notes
Boneless, skinless thighs may be substituted. Cooking time will be slightly less. Cook to internal temperature of 165 degrees (approx. 20 minutes).
Weight Watchers? Bone in with skin = 11 Smart Points per serving. Boneless skinless = 7 Smart Points

Here’s one more to pin on your Pinterest boards!Hoisin Sriracha Chicken / The Grateful Girl Cooks! Chicken thighs get an Asian-inspired twist from a Hoisin, Sriracha and Honey marinade, then are cooked until done. Easy, sweet, slightly spicy and delicious!

Pecan Pie Truffles

Chocolate covered Pecan Pie Truffles are a yummy, sweet treat to make for family or gift-giving during the holidays! I find it hard to believe Christmas is right around the corner once again! Time to start making Christmas goodies for family, friends and neighbors!Pecan Pie Truffles / The Grateful Girl Cooks! Chocolate covered Pecan Pie Truffles are a yummy, sweet dessert treat for family or gift-giving during the holidays!

The recipe I’m sharing with you today is one I found on Pinterest. I immediately thought of making these for Christmas to put out on a goodie tray, but you know what? These would also be yummy as part of a dessert table at a Thanksgiving feast! They’re delicious, and look like they took a lot more time than they really do to make.  Here’s how to make them:

Chopped pecans are placed on a baking sheet (sprayed with a non-stick spray), then baked for 5 minutes (to lightly toast them).

Pecan Pie Truffles / The Grateful Girl Cooks!

Place toasted pecans (reserve 1/4 cup for garnish later!), graham cracker crumbs, brown sugar and salt in a medium sized bowl. Add maple syrup, corn syrup and vanilla extract to bowl. Stir well to thoroughly combine ingredients. Refrigerate this mixture for 15 minutes.

Pecan Pie Truffles / The Grateful Girl Cooks!

Pecan Pie Truffles / The Grateful Girl Cooks!

Remove pecan filling from refrigerator. Shape mixture into balls about 1″ wide, by rolling mixture between hands. Place each pecan ball onto a 9×13 parchment paper lined baking sheet. Place baking sheet in refrigerator and chill the pecan balls for 30 minutes.

Pecan Pie Truffles / The Grateful Girl Cooks!

*NOTE: If using melting chocolate, prepare according to package directions.  If using chocolate chips and shortening (which is what I did), melt chocolate and shortening in microwave by heating on high for 30 seconds. Stir. Heat for another 30 seconds on high. Stir until mixture becomes smooth. If necessary, heat for an additional 15 seconds, but be careful not to burn chocolate.

Pecan Pie Truffles / The Grateful Girl Cooks!

Dip each pecan ball into the melted chocolate. I use a fork to hold the ball while I dip, and if necessary a spoon to gently pour additional chocolate over truffle.  When they are fully covered with chocolate, place each truffle onto parchment paper lined baking sheet. Note:  After every 3-4 truffles are dipped, sprinkle tops with reserved pecan pieces (you want to sprinkle them with pecans BEFORE the chocolate hardens!). Repeat process until all are coated.

Pecan Pie Truffles / The Grateful Girl Cooks!

Let chocolate harden by placing truffles in refrigerator.  Once the chocolate is firm, they are ready to serve!  Enjoy the pecan pie filling taste in these delicious truffles! If you’re feeling generous, make up a little plate of goodies for a friend or neighbor… and spread the joy of the season!

Pecan Pie Truffles / The Grateful Girl Cooks!

Hope you will consider making these little treats. I am making them for giving as Christmas treats, but they would be perfect to take to a Thanksgiving meal, as well.  They are not hard at all to make, and I believe you will really enjoy them! Have a great day!

Recipe Source:  Julie, at http://glitterandgoulash.com/pecan-pie-truffles/

Pecan Pie Truffles
 
Prep time
Total time
 
As Prepared By:
Serves: approx. 30
Ingredients
  • 2½ cups toasted pecans, finely chopped (divided)
  • 1 cup graham cracker crumbs
  • 1 cup light brown sugar
  • ½ teaspoon salt
  • 2 Tablespoons real maple syrup
  • 1½ teaspoons vanilla
  • 16 oz. melting chocolate OR 12 ounces semi-sweet choc. chips + 2 heaping Tbl. shortening
Directions
  1. Spread the chopped pecans on a baking sheet (sprayed with a non-stick spray), then bake for 5 minutes at 350° (to lightly toast them). When done, measure out ¼ cup; set aside and reserve for garnish.
  2. Place remaining pecans, graham cracker crumbs, brown sugar and salt in a medium sized bowl. Add maple syrup, corn syrup and vanilla extract. Stir well to fully mix ingredients.Refrigerate for 15 minutes.
  3. Remove pecan filling from refrigerator. Shape mixture into balls about 1" wide, by rolling mixture between hands. Place each pecan ball onto a 9x13 parchment paper lined baking sheet. Place baking sheet in refrigerator and chill the pecan balls for 30 minutes.
  4. Once pecan balls have chilled, prepare the dipping chocolate. *NOTE: If using melting chocolate, prepare according to package directions. If using chocolate chips and shortening, melt chocolate and shortening in microwave by heating on high for 30 seconds. Stir. Heat another 30 seconds on high. Stir until mixture becomes smooth. If necessary, heat for an additional 15 seconds, but be careful not to burn chocolate.
  5. Dip each pecan ball into the melted chocolate (I use a fork to hold the ball while I dip, and if necessary, a spoon to gently pour additional chocolate over truffle). When they are fully covered with chocolate, place truffle onto parchment paper lined baking sheet. Note: After every 3-4 truffles are dipped, sprinkle tops with reserved pecan pieces (you want to sprinkle them with pecans BEFORE the chocolate hardens!). Repeat process until all are coated. Let chocolate harden by placing truffles in refrigerator. Once the chocolate is firm, they are ready to serve!

Here’s one more to pin on your Pinterest boards!Pecan Pie Truffles / The Grateful Girl Cooks! Chocolate covered Pecan Pie Truffles are a yummy, sweet dessert treat for family or gift-giving during the holidays!

Whole Berry Cranberry Orange Sauce

It’s almost Thanksgiving, and I am looking forward to making one of my favorite dishes… Whole Berry Cranberry Orange Sauce! It’s sooo good, and is incredibly easy to make with only a few ingredients!Whole Berry Cranberry Orange Sauce / The Grateful Girl Cooks! This sauce is so good, and is incredibly easy to make with a few ingredients!

As a kid, I didn’t like cranberry sauce. I thought of it as the big red wiggly blob of funny tasting stuff from a can that my Mom put out at Thanksgiving.  I, of course, (being the dutiful daughter that I am), followed her example for many years in my own home. Funny thing… I never really liked it, and the gelatinous texture made me cringe.

Years later my Mom began making a homemade cranberry-orange sauce, and I found I really enjoyed the fresh sweet and tartness and have that fantastic recipe here on the blog, too.  Her recipe is almost more like a fresh “relish”, requires no cooking and has orange, apple and fresh cranberries in it (finely ground using a food processor).  I tend to make that version often during the holidays; it’s so good I can eat it right out of the bowl with a spoon, and is very similar to the kind sold at Trader Joes!

Whole Berry Cranberry Orange Sauce / The Grateful Girl Cooks!

I also enjoy a whole berry cranberry orange sauce, which is cooked… with most of the cranberries “popped”, but left whole in the sauce. I slightly adapted my Mom’s original recipe to make this version.  This recipe does not include apples, requires a very short cooking time to enable the cranberries to “pop”, and is full of cranberry orange flavor! It tastes AMAZING!

 

Whole Berry Cranberry Orange Sauce / The Grateful Girl Cooks!

The recipe is so easy to make from scratch. Basically the ingredients are placed into a large saucepan, and mixture is cooked, stirring frequently until most of the cranberries have “popped”, which usually takes between 8-10 minutes.

Here’s an interesting side note – did you know when the cranberries are cooked at a high temperature and “pop” open, they release pectin? Yep, they do, and then the pectin turns around and slightly thickens the sauce naturally.  Who knew a sauce using these two main ingredients could be so delicious?

Whole Berry Cranberry Orange Sauce / The Grateful Girl Cooks!

Anyways… I hope you will consider making your very own fresh cranberry orange sauce this Thanksgiving.  I think you will be amazed at how great it tastes!  The awesome thing is that it can be made a couple days before you serve it, so it can free up your precious time in the kitchen the day of the big feast (just keep it covered in the fridge!).

Now that you know how to make your own whole berry cranberry orange sauce, you can serve it proudly with all your other delicious traditional Thanksgiving side dishes! I love to serve Pecan Praline Yams and Brown Butter Green Beans with Toasted Almonds and Red Peppers with our Thanksgiving meal, along with Creamy Mashed Potatoes and Southern Cornbread Dressing.  YUM!

Whole Berry Cranberry Orange Sauce / The Grateful Girl Cooks!

From our family to yours… we wish you a memorable Thanksgiving with those family or friends dear to you. As our family gathers, we are mindful of the many blessings, large and small, that God has poured into our lives, and we acknowledge and thank Him for these gifts, with overflowing, grateful hearts!

Whole Berry Cranberry Orange Sauce / The Grateful Girl Cooks!

My hope is that you, as well, would know the joy of a heart filled with gratitude this season!

Whole Berry Cranberry Orange Sauce / The Grateful Girl Cooks!

Adapted from my recipe for Homemade Cranberry-Orange Sauce

Whole Berry Cranberry Orange Sauce
 
Prep time
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It's easy to make a phenomenal tasting whole berry cranberry orange sauce from scratch with only a few ingredients!
As Prepared By:
Recipe type: Sauce
Serves: Approx. 2 cups
Ingredients
  • 1 bag fresh cranberries (12-16 ounces)
  • Zest from 1 large orange (reserve just a bit for garnish)
  • ½ cup fresh squeezed orange juice
  • ¾ cup granulated sugar
  • ¼ cup water
  • Extra orange zest for garnish
Directions
  1. In a medium saucepan, mix together orange zest, fresh squeezed orange juice, water and granulated sugar. Stir and cook on medium heat for 2-3 minutes until the sugar has dissolved.
  2. Add fresh cranberries. Bring sauce to a boil. Once mixture is boiling, turn the heat down to a low simmer. Cook (uncovered), stirring often, for 7-8 minutes, until the cranberries have "popped" open and the sauce has thickened. Once this occurs, remove the cranberry sauce from heat, and set aside. Let cranberry sauce cool completely. When ready to serve, garnish with additional orange zest, if desired. Serve this delicious sauce at room temperature or refrigerated! May be made 2-3 days in advance. Store in refrigerator in covered container.

Here’s one more to pin on your Pinterest boards!Whole Berry Cranberry Orange Sauce / The Grateful Girl Cooks! This sauce is so good, and is incredibly easy to make with a few ingredients!

 

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BBQ Chicken Tortilla Pizza

If you enjoy thin-crust pizza, chances are you will LOVE this BBQ Chicken Tortilla Pizza!  That’s right… the crust is a baked flour tortilla! Tender chunks of chicken, sweet and spicy  BBQ sauce, red onions, cilantro and cheeses combine to make this one amazing tasting dish!BBQ Chicken Tortilla Pizza / The Grateful Girl Cooks! You're gonna LOVE this BBQ Chicken Tortilla Pizza! Chicken, BBQ sauce, red onion, cilantro and cheese on a baked flour tortilla make a yummy thin crust pizza!

I had an idea to try using a flour tortilla and make a pizza out of it.  I also knew I wanted to make a BBQ sauce based pizza with chicken, red onion, etc. I didn’t have a recipe to work off of, but made it up as I went along… and it turned out ABSOLUTELY FANTASTIC! I’m not kidding, we LOVED this pizza! Who knew?

I started by baking medium sized flour tortillas at 350 degrees on the middle rack of my oven until they were fairly crisp all over. This took about 10 minutes (I flipped each one over halfway through baking to ensure each tortilla was crisp all over (especially the middle).  I then put them under the broiler for 1 minute to slightly brown (keeping them on the middle rack not too close to broiler).

BBQ Chicken Tortilla Pizza / The Grateful Girl Cooks!

Once they were crisp, I spread each tortilla with BBQ sauce (about 1½ to 2 Tablespoons sauce per tortilla). Spread the sauce to within an inch of the edge of the tortilla. This is the sauce I used (it tastes fantastic).

BBQ Chicken Tortilla Pizza / The Grateful Girl Cooks!

Thin slices of cooked chicken and red onion slices were placed on top of the BBQ sauce. I used leftover cooked chicken breast (thighs would also be fantastic).

BBQ Chicken Tortilla Pizza / The Grateful Girl Cooks!

I added grated Mozzarella cheese and some sharp cheddar cheese to pizzas, then topped with a few cilantro leaves.

BBQ Chicken Tortilla Pizza / The Grateful Girl Cooks!

The pizzas were placed on a large baking sheet (middle rack), then baked in a 350 degree oven for 5-6 minutes, until cheese had melted.

BBQ Chicken Tortilla Pizza / The Grateful Girl Cooks!

I slid the pizzas off of the baking sheet, and sliced each one into 4 pieces with a pizza cutter, then we gobbled them up like little piggies because they were sooooo good! The slices hold their shape easily if the tortillas are crisp before baking.  Go ahead… grab a slice!

BBQ Chicken Tortilla Pizza / The Grateful Girl Cooks!

The slightly sweet and spicy taste of the BBQ sauce lends itself well to chicken, red onions and cilantro.  My husband and I were both completely thrilled with the taste of this crazy tortilla pizza!

I really hope you will consider trying this simple recipe… for me it was ridiculously easy and super quick to make, due in part to leftover cooked chicken and extra flour tortillas!  I can hardly wait to make these again for a quick dinner!

BBQ Chicken Tortilla Pizza / The Grateful Girl Cooks!

BBQ Chicken Tortilla Pizza
 
Prep time
Cook time
Total time
 
Chicken, BBQ sauce, red onion, cheese and cilantro combine on a baked flour tortilla to make this delicious thin crust pizza!
As Prepared By:
Recipe type: Entree
Serves: 2 servings
Ingredients
  • 2 medium flour tortillas
  • 3-4 Tablespoons BBQ sauce, divided
  • 1 large COOKED chicken breast, seasoned with salt/pepper, cut in thin slices, divided
  • thin slices red onion (as many as desired)
  • 1 cup grated mozzarella cheese, divided
  • ½ cup grated sharp cheddar cheese, divided
  • ¼ cup (approximately a handful) cilantro leaves, divided
Directions
  1. Preheat oven to 350 degrees. Bake flour tortillas on middle rack of oven until fairly crisp all over (approx 10 min) Flip over halfway through baking to ensure each tortilla is crisp all over (especially the middle). Put them under broiler for 1 minute to slightly brown (keeping them on the middle rack not too close to heating element).
  2. Once crisp, remove from oven. Spread each tortilla with BBQ sauce to about an inch from the edge (about 1½-2 Tablespoons sauce per tortilla, or more if desired). Add thin slices of cooked chicken and red onion slices, add grated Mozzarella and cheddar cheese, then sprinkle with a few cilantro leaves.
  3. Place pizzas on a large baking sheet on middle rack of oven; bake at 350 degrees for 5-6 minutes, until cheese has melted. Remove from heat, and cut into slices. Serve and enjoy!
Notes
May substitute two cooked chicken thighs thinly sliced, for chicken breast.

Here’s one more to pin on your Pinterest boards!BBQ Chicken Tortilla Pizza / The Grateful Girl Cooks! You're gonna LOVE this BBQ Chicken Tortilla Pizza! Chicken, BBQ sauce, red onion, cilantro and cheese on a baked flour tortilla make a yummy thin crust pizza!

Chicken Fajita Rice Bowl

I recently made a Chicken Fajita Rice Bowl… it was amazing, so I want to share the recipe with you!  I’m sure you’ll love this Weight Watchers meal, with seasoned chicken, bell peppers, onion, avocado, pico de gallo, cilantro and fresh lime juice on a bed of brown rice.
Chicken Fajita Rice Bowl / The Grateful Girl Cooks! You'll love this Weight Watchers meal, with seasoned chicken, bell peppers, onion, avocado, pico de gallo, cilantro and fresh lime juice on a bed of brown rice.

My favorite type of food is Mexican food, so you can imagine how excited I was to try this dish from Weight Watchers (with a few minor tweaks of my own!).  The best part? Knowing that an absolutely healthy meal can also be loaded with wonderful flavor, as this chicken fajita rice bowl is. It’s an entire meal in one bowl! We truly LOVED this dinner.

Seasoned chicken breast, grilled onions and bell peppers, avocado, pico de gallo, cilantro and a  squeeze of fresh lime juice on a bed of brown rice really puts this one over the top! Yum! The salad has a few steps in the process, but can be easily shortened by using leftover chicken breast and store bought salsa (in place of the homemade pico de gallo), if needed. Here’s how to make this delicious meal:

Lightly spray a skillet with non-stick spray.  Saute the bell pepper and onion on medium-high heat; cook for 4-5 minutes, or until tender.

Chicken Fajita Rice Bowl / The Grateful Girl Cooks!

Prepare brown rice according to package directions and set aside.

Chicken Fajita Rice Bowl / The Grateful Girl Cooks!

Mix spices for chicken in a small bowl (chili powder, paprika, garlic powder, cumin, oregano, salt and pepper). Sprinkle evenly over chicken slices, and toss to coat.

Chicken Fajita Rice Bowl / The Grateful Girl Cooks!

Chicken Fajita Rice Bowl / The Grateful Girl Cooks!

Heat a teaspoon of olive oil in skillet on medium heat. When oil is very hot, add chicken.  Cook chicken 4-5 minutes, turning occasionally, until done and nicely browned. Transfer chicken to a plate. Set aside.

Chicken Fajita Rice Bowl / The Grateful Girl Cooks!

Prepare pico de gallo (if making homemade or NOT using salsa). I made some very easily by chopping tomatoes, brown onion, cilantro, a squeeze of lime juice, and seasoned with salt and pepper. Looking to save a little time? Simply use store-bought chunky salsa.

Chicken Fajita Rice Bowl / The Grateful Girl Cooks!

So everything should be ready to assemble the salad… grilled peppers and onions, pan-seared chicken, brown rice, pico de gallo (or chunky salsa), avocado, cilantro, diced green chiles, and lime!

Chicken Fajita Rice Bowl / The Grateful Girl Cooks!

Assemble bowls like this:  1) Divide brown rice between two bowls. 2) Top each with half the bell pepper and onions, and 1/4 of the avocado chunks. 3) Top each bowl with half the chicken and 1 teaspoon chopped green chiles. 4) Garnish each bowl with pico de gallo (or salsa), a couple lime wedges, and a couple sprigs fresh cilantro.

Chicken Fajita Rice Bowl / The Grateful Girl Cooks!

That’s it!  Serve immediately and enjoy this amazing tasting dinner entree!

Chicken Fajita Rice Bowl / The Grateful Girl Cooks!

It’s even better knowing that this is a fairly low calorie one bowl meal, with chicken, rice and veggies! If you follow a Weight Watchers plan, this Chicken Fajita Rice Bowl (when prepared as written) has a Smart Point total of 7! You can’t beat that, especially when you see and taste how fantastic this dish really is!

Hope you enjoy it… we sure did.

Chicken Fajita Rice Bowl / The Grateful Girl Cooks!

Recipe Adapted From:  https://cmx.weightwatchers.com/nui/explore/details2/WWRECIPE:58c0753485fb70cc179c5fb6

Chicken Fajita Rice Bowl
 
Prep time
Cook time
Total time
 
As Prepared By:
Serves: 2 servings
Ingredients
  • 1 large boneless, skinless chicken breast, halved horizontally, then cut into thin strips
  • 1 teaspoon olive oil
Spices For Chicken:
  • ½ teaspoon chili powder
  • ½ teaspoon paprika
  • ½ teaspoon ground cumin
  • ½ teaspoon garlic powder
  • ¼ teaspoon dried oregano
  • ½ teaspoon salt
  • ⅛ teaspoon black pepper
For Salad:
  • 1 cup cooked brown rice
  • ¼ cup thinly sliced brown onion
  • ¼ cup EACH uncooked red and green bell pepper, chopped
  • ½ Hass avocado, diced
  • 2 teaspoons diced green chiles
  • ½ medium fresh lime, cut into 4 wedges
  • ½ cup pico de gallo OR fresh salsa
  • 4 sprigs fresh cilantro
Directions
  1. Lightly spray a skillet with non-stick spray. Saute the bell pepper and onion on medium-high heat; cook for 4-5 minutes, or until tender.
  2. Mix spices for chicken in a small bowl (chili powder, paprika, garlic powder, cumin, oregano, salt and pepper). Sprinkle evenly over chicken slices, and toss to coat. Heat a teaspoon of olive oil in skillet on medium heat. When oil is very hot, add chicken. Cook chicken 4-5 minutes, turning occasionally, until done and nicely browned. Transfer chicken to a plate. Set aside.
  3. Prepare pico de gallo (if making homemade or NOT using salsa). I made some very easily by chopping tomatoes, brown onion, cilantro, a squeeze of lime juice, and seasoned with salt and pepper. Looking to save a little time? Simply use store-bought chunky salsa.
  4. Assemble bowls like this: 1) Divide brown rice between two bowls. 2) Top each with half the bell pepper and onions, and ½ of the avocado chunks. 3) Top each bowl with half the chicken and 1 teaspoon chopped green chiles. 4) Garnish each bowl with pico de gallo (or salsa), a couple lime wedges, and a couple sprigs fresh cilantro.
Notes
If you follow a Weight Watchers plan, this Chicken Fajita Rice Bowl (when prepared as written) has a Smart Point total of 7!

Here’s one more to pin on your Pinterest boards!Chicken Fajita Rice Bowl / The Grateful Girl Cooks! You'll love this Weight Watchers meal, with seasoned chicken, bell peppers, onion, avocado, pico de gallo, cilantro and fresh lime juice on a bed of brown rice.

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Portobello Bleu Cheese Burger

Looking for a “meatless” burger FULL of flavor? Try this delicious Portobello Bleu Cheese Burger! This sandwich features a marinated portobello mushroom with grilled onions, bleu cheese crumbles and a Dijon herb sauce! “Meatless Mondays” will never be the same!Portobello Bleu Cheese Burger / The Grateful Girl Cooks!

Now I have to start this blog post by saying that I have never had a portobello burger before. Ever. I’ve had my fair share of of meatless burgers, like black bean  (thanks to one of our sons who is a vegetarian), but never a burger patty made out of a huge portobello mushroom.  I love portobello mushrooms, and yes, they are known for their “meaty” taste, but until I tried this recipe, the concept had eluded me. Until now.

I found the recipe on Pinterest for the basic burger part of the recipe, then tweaked the recipe a bit to let me marinate the mushroom before cooking, which gave it additional flavor!  I’m a traditional beef burger girl all the way, but was open to trying a meatless version.  The result? A tasty burger, which my husband and I really enjoyed!  Even if you’re not a vegetarian, you will enjoy this flavor-filled sandwich.

Here’s how to make these delicious “meatless” burgers: First thing to do is to make a sauce for the finished burgers.  In a small bowl, combine plain Greek yogurt, olive oil, minced garlic cloves, dijon mustard, dried basil, parsley and salt. Mix well, then refrigerate until ready to use.

Portobello Bleu Cheese Burger / The Grateful Girl Cooks!

Wipe mushrooms clean with a damp cloth. Remove stems and gills from underside of mushroom. Clean the gills out by carefully running a small spoon around the underside of the mushroom. Discard gills. This is what they looked like before marinating. Each mushroom is about 4 inches wide (which is perfect size to fit on a hamburger bun)!

Portobello Bleu Cheese Burger / The Grateful Girl Cooks!

Make a simple marinade for the mushrooms by mixing together olive oil, balsamic vinegar, dried basil, garlic powder, onion powder, and a pinch of salt. Pour the marinade over prepared portobello mushrooms, turning to cover, and let them sit in the marinade for 20 minutes (with mushroom top face down in the marinade most of the time).

Portobello Bleu Cheese Burger / The Grateful Girl Cooks!

Heat a skillet on medium-high.  Lightly brush the skillet with the olive oil. Add mushrooms and red onion slices to the hot skillet.  Cook mushrooms 4 minutes per side, until they are tender and juices begin to be released.  Cook onions until tender and lightly browned.

Portobello Bleu Cheese Burger / The Grateful Girl Cooks!

While mushrooms cook, split and lightly butter each half of hamburger buns. Grill them, butter side down in a skillet, until toasted and lightly browned.

Portobello Bleu Cheese Burger / The Grateful Girl Cooks!

To assemble burgers, spread a Tablespoon of the herb sauce on the bottom side of a toasted bun. Top with cooked red onion, then put the cooked mushroom on top of the onions with the top (smooth side) down. Sprinkle with bleu cheese crumbles, then cover with lettuce leaf. Top with bun, and it’s ready to eat!

Portobello Bleu Cheese Burger / The Grateful Girl Cooks!

Portobello Bleu Cheese Burger / The Grateful Girl Cooks!

Portobello Bleu Cheese Burger / The Grateful Girl Cooks!

Hope you enjoy this delicious burger. It is a tasty alternative to a traditional beef burger, and we really enjoyed it and were pleasantly surprised by it’s great flavor! Have a great day.

Portobello Bleu Cheese Burger / The Grateful Girl Cooks!

Recipe Adapted From: https://www.cleaneatingmag.com/recipes/grilled-portobello-burgers-with-blue-cheese-creamy-dijon

Portobello Bleu Cheese Burger
 
Prep time
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Meatless Monday never tasted so good with this vegetarian burger!
As Prepared By:
Recipe type: Vegetarian
Serves: 2 burgers
Ingredients
  • 2 large portobello mushrooms (wiped clean, stems and gills removed)
  • 2 slices red onion
  • 1½ Tablespoons olive oil
  • 2 kaiser rolls (or hamburger buns)
  • Butter (for toasting buns)
  • ¼ cup bleu cheese (crumbled)
  • 2 Romaine lettuce leaves
For Mushroom Marinade:
  • 2 Tablespoons olive oil
  • 2 Tablespoons balsamic vinegar
  • ⅛ teaspoon onion powder
  • ¼ teaspoon garlic powder
  • ¼ teaspoon dried basil
For Burger Sauce:
  • 1 Tablespoon plain Greek yogurt
  • 1 teaspoon Dijon mustard
  • ½ Tablespoon olive oil
  • 1½ cloves garlic, minced
  • 1 teaspoon dried basil
  • Pinch of salt
Directions
  1. Make the sauce for the finished burgers. In a small bowl, combine plain Greek yogurt, olive oil, minced garlic cloves, dijon mustard, dried basil and salt. Mix well, then refrigerate (covered) until ready to use.
  2. Wipe mushrooms clean with a damp cloth. Remove stems and gills from underside of mushroom. Clean the gills out by carefully running a small spoon around the underside of the mushroom. Discard gills. Make marinade for mushrooms by mixing together olive oil, balsamic vinegar, dried basil, garlic powder and a pinch of salt. Pour marinade over prepared portobello mushrooms, turning to cover; let them sit in marinade for 20 minutes (with mushroom top face down in marinade most of the time).
  3. Heat a skillet on medium-high. Lightly brush skillet with the olive oil. Add mushrooms and red onion slices to hot skillet. Cook mushrooms 4 minutes per side, until tender. Cook onions until tender and lightly browned.
  4. While mushrooms cook, split and lightly butter each cut side of hamburger buns. Grill them, butter side down in a skillet, until toasted and lightly browned.
  5. To assemble burgers, spread a Tablespoon of the dijon sauce on the bottom side of a toasted bun. Top with cooked red onion, then put the cooked mushroom on top of onions with the top (smooth side) down. Sprinkle with bleu cheese crumbles, then cover with lettuce leaf. Top with bun, and it's ready to eat!

Here’s one more to pin on your Pinterest boards!Portobello Bleu Cheese Burger / The Grateful Girl Cooks!

Creamy Lemon Salad Dressing

This delicious creamy, lemon salad dressing is easy to make from scratch in a couple minutes, with only a few pantry ingredients!
Creamy Lemon Salad Dressing / The Grateful Girl Cooks! This delicious, creamy lemon salad dressing is easy to make from scratch in a couple minutes, with only a few pantry ingredients!

I’ve made this salad dressing too many times to count since first receiving it from a parent of a student who attended a school I worked at many years ago. Vickie brought a salad for our staff during Teacher Appreciation days and I LOVED the dressing on it.  When I asked her what kind of dressing it was, she told me it was homemade!

Well, I loved it so much that I asked her for her recipe, and thankfully she was kind enough to give it to me.  In fact I still have her original recipe handwritten on a piece of yellow legal paper.  The salad dressing compliments a variety of mixed green salads, but the one I enjoy it on most is my recipe for Mixed Greens, Cranberries, Feta and Pecans. Amazing!  Here’s how easy it is to make:

Gather a few simple ingredients from your pantry… you will need a lemon, finely ground black pepper, extra virgin olive oil mayonnaise, and real maple syrup. That’s it!

Creamy Lemon Salad Dressing / The Grateful Girl Cooks!

In a small bowl, combine all ingredients EXCEPT FOR THE MAYONNAISE.  Mix them very well, until fully blended.

Creamy Lemon Salad Dressing / The Grateful Girl Cooks!

Add mayonnaise to salad dressing.

Creamy Lemon Salad Dressing / The Grateful Girl Cooks!

Whisk mayonnaise in, until completely blended into dressing

Creamy Lemon Salad Dressing / The Grateful Girl Cooks!

Place salad dressing into a covered, airtight container and refrigerate until ready to serve. TIP** This dressing can be used right when you are done whisking it together, but if refrigerated for several hours (or longer), the flavors really have time to mingle, and the dressing will have even better flavor!

Right before serving, give the container a good shake or stir the dressing to re-mix ingredients.

Creamy Lemon Salad Dressing / The Grateful Girl Cooks!

That’s it… see how easy it is to make this yummy salad dressing?  Hope you have the opportunity to make this, so you can see for yourself just how delicious this dressing is on a mixed green salad!  Have a great day!

Creamy Lemon Salad Dressing / The Grateful Girl Cooks!

Recipe Source: Vickie Spracklen

Creamy Lemon Salad Dressing
 
Prep time
Total time
 
This delicious creamy, lemon flavored salad dressing only takes a few pantry ingredients and a couple minutes to make!
As Prepared By:
Recipe type: Salad Dressing
Serves: approx. ¾ cup
Ingredients
  • ¼ cup fresh squeezed lemon juice
  • ¼ cup extra-virgin olive oil
  • ¼ cup real maple syrup
  • 2 dashes finely ground black pepper
  • ¼ cup real mayonnaise
Directions
  1. In a medium-sized bowl, combine lemon juice, olive oil, maple syrup and finely ground black pepper. Mix or whisk well, to fully blend ingredients.
  2. Add mayonnaise to blended salad dressing. Whisk salad dressing well, until smooth.
  3. Place salad dressing in an airtight, covered container and refrigerate until ready to serve. The longer salad dressing is refrigerated, the better the flavors can develop.
  4. Right before using, give the salad dressing a good stir or shake to re-mix ingredients.
  5. Enjoy this delicious salad dressing!

Here’s one more to pin on your Pinterest boards!Creamy Lemon Salad Dressing / The Grateful Girl Cooks! This delicious, creamy lemon salad dressing is easy to make from scratch in a couple minutes, with only a few pantry ingredients!

Chicken Wild Rice and Bacon Soup

On a cool Fall day, nothing warms you up better than a hearty bowl of Chicken, Wild Rice and Bacon Soup!  Chicken, chewy wild rice, thick-cut bacon, carrots, onions and spices are the backdrop for this easy, delicious, creamy and filling soup!Chicken Wild Rice and Bacon Soup / The Grateful Girl Cooks! Chicken, chewy wild rice, thick-cut bacon, carrots, onions and spices are the backdrop for this easy, delicious, creamy and filling soup!

I found this recipe in a cookbook I bought for my friend Shari last Christmas!  I gave her the cookbook (she LOVES to cook), and cringed just a bit when she said her son had given her the exact same cookbook, so she gave it back to me and told me to keep it. Gadzooks!  Of course, I did (it was a sacrifice… ha ha), and I have loved finding new soup recipes for our family in it, including THIS one.  My husband and I loved this amazing soup!

The soup has a rather long cook time (60 minutes) in order to soften the wild rice, but other than that (and that really wasn’t a big deal), it was a simple soup to prepare. I recommend this recipe (AND the cookbook) whole-heartedly, and hope you will consider trying it!  Here’s how to make the soup:

Cook bacon pieces in a large, heavy pot.  *TIP: I cut the bacon into 1″ strips with kitchen scissors before cooking, because it cooks faster. Simply stack the bacon, then cut through strips with scissors (or sharp knife). Cook bacon on medium-high heat until crisp (takes about 5-7 minutes). When done, transfer bacon with a slotted spoon to paper towels to drain. Set aside. Leave bacon grease in pot.

Chicken Wild Rice and Bacon Soup / The Grateful Girl Cooks!

Place butter, chopped carrot and onion into the pot. Cook on medium-high, stirring often, until carrot begins to soften (about 5-6 minutes).

Chicken Wild Rice and Bacon Soup / The Grateful Girl Cooks!

Add minced garlic and dried thyme. Cook for one minute, stirring, so the garlic doesn’t burn. Pour in the white wine. Cook for 3 minutes, stirring often to scrape up any bacon “bits” from bottom of pan (these will add flavor to soup).

Chicken Wild Rice and Bacon Soup / The Grateful Girl Cooks!

Now add chicken broth and wild rice to pot. Stir to combine. Turn heat down to Low, put a lid on the pot and cook for 60 minutes or until rice is tender.

Chicken Wild Rice and Bacon Soup / The Grateful Girl Cooks!

Once rice is tender, add cooked bacon and chicken to soup. By the way, I quickly cooked the chicken while the soup was cooking, so it was ready to go once the rice was tender. You can also use rotisserie chicken or leftover baked or boiled chicken to save time, as well!

Chicken Wild Rice and Bacon Soup / The Grateful Girl Cooks!

Add the heavy whipping cream. Stir to combine. Return the soup to a low simmer; cook soup, uncovered for 5 more minutes, until heated through, and soup has thickened a bit.

Chicken Wild Rice and Bacon Soup / The Grateful Girl Cooks!

Once soup has heated through, season with salt and black pepper, to taste. Now it’s ready to serve!

Chicken Wild Rice and Bacon Soup / The Grateful Girl Cooks!

This is how it looked when I ladled it into our soup bowls… doesn’t it look yummy?  Guess what… it TASTES yummy, too! Serve the soup with some crusty french bread, and enjoy!

Chicken Wild Rice and Bacon Soup / The Grateful Girl Cooks!

Chicken Wild Rice and Bacon Soup / The Grateful Girl Cooks!

I really hope you will consider trying this soup!  I know it’s hard to look at a picture and wonder if it actually tastes good… but it does!  The kitchen smelled incredibly good, too, while this was cooking!

The leftovers were good for lunch the next day, as well.  You will notice with the leftovers (IF you have any leftovers… wink, wink) that the rice absorbs more of the broth if refrigerated overnight.  Simply add a bit more broth when you reheat the soup, and it will be as good as the first night you made it! Have a great day… and make some SOUP!

Chicken Wild Rice and Bacon Soup / The Grateful Girl Cooks!

Recipe Adapted From: The cookbook “Williams-Sonoma Soup Of The Day”, published by Weldon Owen, Inc. and Williams-Sonoma, Inc., 2011, page 61.

Chicken Wild Rice and Bacon Soup
 
Prep time
Cook time
Total time
 
Chicken, chewy wild rice, thick-cut bacon, carrots, onions and spices are the backdrop for this delicious, creamy and filling soup!
As Prepared By:
Recipe type: Soup
Serves: 4 servings
Ingredients
  • 6-7 slices thick cut bacon, cut into 1" strips (use kitchen scissors or sharp knife to cut)
  • 1 Tablespoon butter
  • 1 carrot, peeled and chopped
  • 1 yellow onion (medium), chopped
  • 2 cloves garlic, minced
  • ½ teaspoon dried thyme
  • ¼ cup dry white wine
  • 4 cups chicken broth
  • 1 cup uncooked wild rice
  • 1 chicken breast (skinless, boneless), cooked and chopped (1" chunks)
  • 3 Tablespoons heavy whipping cream
  • Salt and fresh ground black pepper, to taste
Directions
  1. Cut bacon into 1" strips with kitchen scissors. (stack bacon, then cut through strips with scissors or sharp knife). Cook bacon pieces in a large, heavy pot on medium-high heat until crisp (takes about 5-7 minutes). When done, transfer bacon with a slotted spoon to paper towels to drain. Set aside. Leave bacon grease in pot.
  2. Place butter, chopped carrot and onion into the pot. Cook on medium-high, stirring often, until carrot begins to soften (about 5-6 minutes). Add minced garlic and dried thyme. Cook for an additional minute, stirring, so the garlic doesn't burn. Add wine. Cook for 3 minutes, stirring often to scrape up any bacon "bits" from bottom of pan (these add flavor to soup). Add chicken broth and wild rice to pot. Stir to combine. Turn heat down to Low, put a lid on the pot and cook for 60 minutes or until rice is tender.
  3. Once rice is tender, add cooked bacon and chicken to soup. Add heavy whipping cream. Stir to combine. Return soup to a low simmer; cook soup, uncovered, for 5 minutes, until heated through, and soup has thickened a bit. Once soup is heated through, season with salt and pepper, to taste. Serve, and enjoy!

Here’s one more to pin on your Pinterest boards!Chicken Wild Rice and Bacon Soup / The Grateful Girl Cooks! Chicken, chewy wild rice, thick-cut bacon, carrots, onions and spices are the backdrop for this easy, delicious, creamy and filling soup!

Peanut Butter Rice Krispie Pumpkins

Fall is in the air… time to decorate pumpkins! How about making some EASY, cute and tasty Peanut Butter Rice Krispie Pumpkins in about 20 minutes?Peanut Butter Rice Krispie Pumpkins / The Grateful Girl Cooks! Make these yummy Fall or Halloween themed Peanut Butter Rice Krispie Pumpkin Treats in only 20 minutes!

I found a recipe on Pinterest for these cute little pumpkins and knew I had to make them! I thought they were the perfect Fall treat.  I love Rice Krispie treats, so a peanut butter flavored one that LOOKED like a cute little Halloween pumpkin… yes, please! They were incredibly EASY to make, taste delicious, and you really can’t mess them up! Here’s how to make them:

Place peanut butter and butter in a medium sized saucepan. Heat on medium heat for 3 minutes, stirring occasionally with wooden spoon (use wooden spoon because mixture won’t stick to it as much).

Peanut Butter Rice Krispie Pumpkins / The Grateful Girl Cooks!

Add marshmallows and the food coloring. Stir until the marshmallows have completely melted and mixture is smooth and sticky.

Peanut Butter Rice Krispie Pumpkins / The Grateful Girl Cooks!

Peanut Butter Rice Krispie Pumpkins / The Grateful Girl Cooks!

Remove pan from heat; stir in the Rice Krispie cereal. Stir very well with wooden spoon (put some muscle into it!), until completely mixed together and mixture is orange in color.

Peanut Butter Rice Krispie Pumpkins / The Grateful Girl Cooks!

Using wax paper (or powder free latex gloves), scoop out rice krispie mixture (just “guesstimate” – you need to get 12 pumpkins out of the mixture!). Roll each portion into a round little ball. Immediately push a tootsie roll midgee into the top of “pumpkin” to act as the stem. (*TIP: Having 12 tootsie rolls unwrapped before beginning makes it so much faster!)

Place pumpkin onto wax paper to cool. Later, once the tootsie roll has warmed a bit from the hot Rice Krispie mixture, you can bend it a little to make a more realistic looking “stem”. Repeat process until you have made 12 pumpkins.

Peanut Butter Rice Krispie Pumpkins / The Grateful Girl Cooks!

Once pumpkins have cooled completely, decorate them any way you wish with frosting, candy eyes, or leave them just the way they are! (I used a toothpick to apply the frosting).

Peanut Butter Rice Krispie Pumpkins / The Grateful Girl Cooks!

Peanut Butter Rice Krispie Pumpkins / The Grateful Girl Cooks!

These Fall-themed treats are a whimsical way to celebrate the season!  They are delicious, and what could be more fun than to decorate a peanut butter flavored rice krispie treat pumpkin?! All ages will love them (I took some to a friends house for her kids!). Sure hope you enjoy them!

Peanut Butter Rice Krispie Pumpkins / The Grateful Girl Cooks!

Recipe Source: https://www.savoryexperiments.com/peanut-butter-rice-krispie-treat-pumpkins/

Peanut Butter Rice Krispie Pumpkins
 
Prep time
Cook time
Total time
 
Make these yummy Fall or Halloween themed Peanut Butter Rice Krispie Pumpkin Treats in only 20 minutes!
As Prepared By:
Recipe type: Snack
Serves: 12
Ingredients
  • 6 cups Rice Krispies
  • 3 Tablespoons butter
  • 1 package (10 ounces) mini-marshmallows
  • ½ cup creamy peanut butter
  • 13 drops red food coloring
  • 5 drops yellow food coloring
  • 12 Tootsie Roll Midgees
  • Optional- Prepared frosting for decorating (I used 1 cup powdered sugar, several drops of water and black food coloring-mixed them together to form a fairly thick frosting that wouldn't run)
Directions
  1. Place peanut butter and butter in a medium sized saucepan. Heat on medium heat for 3 minutes, stirring occasionally with wooden spoon (use wooden spoon because mixture won't stick as much).
  2. Add marshmallows and the food coloring. Stir until the marshmallows have completely melted and mixture is smooth and sticky.
  3. Remove pan from heat; stir in the Rice Krispies. Stir very well with wooden spoon (put some muscle into it!), until completely mixed together and mixture is orange in color.
  4. Using wax paper (or powder free latex gloves), scoop out rice krispie mixture (just guesstimate-you need to get 12 pumpkins out of the mixture!). Roll each portion into a round little ball. Immediately push a tootsie roll midgee into the top of "pumpkin" to act as the stem. Place pumpkin onto wax paper to cool. Later, once the tootsie roll has warmed a bit from the hot rice krispie mixture, you can bend it a little to make a more realistic looking "stem".
  5. Repeat process until you have made 12 pumpkins. Once pumpkins have cooled completely, decorate them any way you wish with frosting, or leave them just the way they are! (I used a toothpick to apply the frosting). Enjoy!

Here’s one more to pin on your Pinterest boards!Peanut Butter Rice Krispie Pumpkins / The Grateful Girl Cooks! Make these yummy Fall or Halloween themed Peanut Butter Rice Krispie Pumpkin Treats in only 20 minutes!

Smothered Pork Chops

Smothered Pork Chops… how I love thee! Pan-seared, bone-in pork chops… baked until tender, and smothered in a rich, thick onion gravy… how could I NOT love you?Smothered Pork Chops / The Grateful Girl Cooks! Pan-seared, bone-in pork chops... baked until tender, and smothered in a rich thick onion gravy.

I found this recipe in a cookbook I got for my birthday.  The photo in the cookbook LOOKED really good, and the recipe sounded wonderful, so I gave it a try.  Wow… were the finished pork chops YUMMY!  Tender and packed with flavor, this dinner was a winner!

There are a few steps involved in making this, but it’s actually easy to prepare if you prep everything before beginning, and you will LOVE the finished dish! The recipe, as written, serves two, but is EASILY doubled.  Here’s how to make this delicious pork dish:

Preheat oven to 300° F.  While oven is preheating, mix paprika, onion powder, salt, pepper, and cayenne pepper in a small bowl.  Pat the pork chops dry with a paper towel, then rub both sides with spice mix, to evenly cover meat.

Smothered Pork Chops / The Grateful Girl Cooks!

Place the oil in an ovenproof 10 inch skillet. Heat oil on medium-high heat until it just begins to smoke.  Place chops into skillet and cook each side 3-5 minutes until well browned. Transfer the chops to a plate and keep warm. Do NOT clean out skillet.

Smothered Pork Chops / The Grateful Girl Cooks!

Add butter to skillet and melt (on medium heat).  Add onion slices; cook for 8-10 minutes until well browned.

Smothered Pork Chops / The Grateful Girl Cooks!

Once onions have browned fully, stir the thyme and minced garlic into the skillet.  Cook, stirring constantly for 30 seconds.

Smothered Pork Chops / The Grateful Girl Cooks!

Add 1/2 cup beef broth (reserve the remaining Tablespoon of broth called for in recipe) and the bay leaf to the skillet. Stir well, making sure to scrape up all those browned bits from the bottom of the skillet (flavor-packed!). Bring this liquid mixture to a simmer.

Smothered Pork Chops / The Grateful Girl Cooks!

Place the chops (and any juices that have accumulated on the plate) back into the skillet. Spoon a bit of the sauce over the chops. Cover the skillet, and place into the preheated oven.  Bake for 1½ hours, until the pork is tender.

Smothered Pork Chops / The Grateful Girl Cooks!

When pork chops are done, carefully remove hot skillet from oven.  Place the chops onto a serving platter; cover with foil to keep warm. Pour the liquid from the skillet through a strainer into a medium bowl. Throw away the bay leaf, then place the remaining onions into a small bowl. (As you can see from the photo, those are the onions in the strainer, and the liquid has been strained through, into the bowl below the strainer)

Smothered Pork Chops / The Grateful Girl Cooks!

Let the liquid settle for a couple minutes, then remove any accumulated fat from the surface of the liquid with a large spoon.  Measure out 1/3 cup of the liquid and put it back into the (still hot) skillet. Bring this to a low simmer.

In a small bowl, whisk together the remaining Tablespoon of beef broth and the cornstarch until smooth. Add this mixture to the skillet, and whisk to combine. The sauce will thicken slightly as you continue to cook and stir, for about a minute. Once slightly thickened, add the onions to the sauce, then season with additional salt and pepper, to taste.

Smothered Pork Chops / The Grateful Girl Cooks!

Smothered Pork Chops / The Grateful Girl Cooks!

Spoon the sauce over the pork chops, and serve!  The meat should be extremely tender, and incredibly flavorful!

Smothered Pork Chops / The Grateful Girl Cooks!

I hope you will consider making this recipe. We absolutely LOVED it!  Don’t be put off by the low and slow baking time… this is what makes the chops so very tender!  I was able to get the dishes cleaned up and make the side dishes while it baked, with no time constraints! I’m very grateful to have found this recipe, and thankful to be able to share it with YOU!

Smothered Pork Chops / The Grateful Girl Cooks!

Recipe Adapted From: The cookbook: “The Complete Cooking For Two Cookbook, Published 2014 by The Editors at America’s Test Kitchen, pages 151-152.

Smothered Pork Chops
 
Prep time
Cook time
Total time
 
This dinner for two features pan-seared, bone-in pork chops... baked until tender, and smothered in a rich thick onion gravy.
As Prepared By:
Recipe type: Entree
Serves: 2 servings
Ingredients
  • ¼ teaspoon paprika
  • ½ teaspoon onion powder
  • ¼ teaspoon (each) salt and pepper
  • ⅛ teapoon cayenne pepper
  • 2 (8-10 ounce) bone-in pork chops (about ¾-1 inch thick)
  • 1 Tablespoon vegetable oil
  • 1 Tablespoon butter
  • 1 brown onion, halved (top to bottom), sliced thin
  • 1 garlic clove, minced
  • ½ teaspoon minced fresh thyme OR ⅛ teaspoon dried thyme
  • ½ cup plus 1 Tablespoon beef broth
  • 1 bay leaf
  • ¾ teaspoon cornstarch
Directions
  1. Preheat oven to 300° F. Mix paprika, onion powder, salt, pepper, and cayenne pepper in a bowl. Pat pork chops dry with a paper towel, then rub both sides with spice mix, to evenly cover meat.
  2. Heat oil in an ovenproof 10 inch skillet on medium-high heat until it barely begins to smoke. Place chops into skillet and cook each side 3-5 minutes until well browned. Transfer chops to a plate; keep warm. Do NOT clean out skillet.
  3. Add butter to same skillet; melt using medium heat. Add onion slices; cook for 8-10 minutes until well browned. Once browned, stir thyme and garlic into skillet. Cook and stir for 30 seconds. Add ½ cup beef broth (reserve remaining Tablespoon broth called for in recipe) and bay leaf to skillet. Stir well, scraping browned bits from bottom of skillet (flavor-packed!). Bring to a simmer.
  4. Place chops (and any juices accumulated on plate) back into skillet. Spoon sauce over chops. Cover skillet, and place into oven. Bake for 1½ hours, until pork is tender.
  5. When done, carefully remove hot skillet from oven. Place chops onto a plate; cover with foil to keep warm. Pour the liquid from skillet through a strainer into a medium bowl. Throw away the bay leaf, then place onions into a small bowl. Let liquid in bowl settle a couple minutes, then remove any accumulated fat from surface with a spoon.
  6. Measure out ⅓ cup of the liquid; put it back into skillet. Bring to a low simmer. In a small bowl, whisk the reserved Tablespoon of beef broth and cornstarch until smooth. Add this to skillet, and whisk to combine. The sauce will thicken slightly as you cook and stir, for about a minute. Once slightly thickened, stir onions back into to sauce; season with salt and pepper, to taste. Place chops on plate, and spoon sauce over the top. Serve, and enjoy!

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

Smothered Pork Chops / The Grateful Girl Cooks! Pan-seared, bone-in pork chops... baked until tender, and smothered in a rich thick onion gravy.

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