Sep
2021

Blueberry Banana Baked Oatmeal

categories: Breakfast
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Blueberry Banana Baked Oatmeal is a cinch to make, and is full of juicy blueberries and banana slices! It’s an easy, yummy breakfast!
Blueberry Banana Baked Oatmeal is a cinch to make, and is full of juicy blueberries and banana slices! It's an easy, yummy breakfast!

Do you enjoy oatmeal? When I was a kid, if you had told me that someday I would actually ENJOY oatmeal, I would have laughed. Hilariously. Oatmeal? You have got to be kidding me. HOWEVER… I now LOVE it, whether it’s a big ol’ bowl of it (with brown sugar and cinnamon), a baked version, or in cookies. Go figure.

I’ve made several varieties of BAKED oatmeal over the past few years, and today I want to share this simple recipe for blueberry banana baked oatmeal. It is VERY EASY to prepare, and then is popped in the oven to bake. Once it is done baking, I let it cool down to room temperature then cut it into slices for serving. EASY PEASY! And guess what? It is delicious! Here’s how to make this delicious breakfast treat:

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

How To Make Blueberry Banana Baked Oatmeal

Begin by preheating your oven to 350°F. It only takes a few minutes to get the oatmeal ready for the oven, so you want it to be nice and hot before you add it. Okay, now for the oatmeal…

Stir together rolled oats (old fashioned, not quick or instant), sugar, baking powder and salt in a large mixing bowl. Add milk, melted (and cooled) butter, lightly beaten eggs, blueberries and vanilla extract. Stir gently to combine these ingredients.

NOTE: You can use fresh OR frozen blueberries for this dish. I typically use fresh, but if you will be using frozen, there is no need to thaw them. Just toss them in there frozen.

Oats, sugar, baking powder and salt are combined in a mixing bowl.Blueberries, milk, melted butter, vanilla and eggs are added to the batter and stirred in.

Add the banana slices, and gently stir them into the batter, until fully incorporated into the batter. Once done, the oatmeal is ready for the oven!

Sliced bananas are gently stirred into the blueberry banana baked oatmeal mixture.

Time To Bake It!

Lightly spray a 9×9 baking dish with non-stick cooking spray. Pour the oatmeal mixture into the baking dish, spreading it evenly to disperse the blueberries and bananas. OPTIONAL- you can also top the dish with ¼ cup chopped walnuts or pecans if desired, before baking. We don’t usually add the nuts, but that is completely your choice!

Place the dish into the preheated oven, and bake at 350°F. for 45-50 minutes, or until the oatmeal has set. Since oven temps can vary quite a bit, I suggest checking it at 45 minutes, and then bake longer, if necessary. The top should be golden brown in color once done.

TIP: If you wish the top to be more brown in color, you can put the baking dish under the broiler (5″-6″ away from heating element) and let it brown more. IMPORTANT NOTE: If you do this step, be sure to check it every 30 seconds and rotate the pan until browned to your liking (approx. 1 minute or so total). Keep a very close eye on it, so it does not BURN (and ruin your nice breakfast)! 

A baking dish full of the oatmeal mixture, ready to go into the oven.Blueberry Banana Baked Oatmeal is golden brown on top, once taken out of the oven.

When done, remove the blueberry banana baked oatmeal from the oven, and transfer the dish to a wire rack to cool. Of course, you CAN eat it hot, but we have found we enjoy this dish best at room temperature. It slices better, etc., but that is your choice, as to how you will enjoy your baked oatmeal best!

Close up of the baked oatmeal, full of juicy blueberries and sliced bananas.

Ready To Enjoy A Piece Of Blueberry Banana Baked Oatmeal?

Once the blueberry banana baked oatmeal has cooled to room temperature, you can easily cut it into 9 pieces (about 3″ x 3″ each). Grab a fork, plop a piece on a plate, and enjoy your yummy breakfast, with some hot coffee or tea.

Slice of blueberry banana baked oatmeal, served on a white plate with a fork.

I really hope you enjoy this blueberry banana baked oatmeal. We sure do! It is best if eaten within 2-3 days after cooking (and it also freezes well, too, if wrapped securely). Thank you for stopping by today, and I hope you will come back again for more family-friendly recipes. Take care, and have a GREAT day!

Looking For More OATMEAL Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have a nice variety of recipes that feature oatmeal you might enjoy checking out, including:

Interested In More Recipes?

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

You Can Also Find Me On Social Media:

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

Author's signature

Original recipe source: A Fred Meyer booklet called “My Magazine” that was mailed to our home, Summer edition, page 22

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Blueberry Banana Baked Oatmeal
Prep Time
15 mins
Cook Time
50 mins
Total Time
1 hr 5 mins
 

Blueberry Banana Baked Oatmeal is a cinch to make, and is full of juicy blueberries and banana slices! It's an easy, yummy breakfast!

Category: Breakfast
Cuisine: American
Keyword: blueberry banana baked oatmeal
Servings: 9 (3" square pieces)
Calories Per Serving: 304 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 3 cups old fashioned rolled oats
  • ¾ cup granulated sugar
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 1 cup milk
  • ½ cup butter (1 stick) melted, and cooled
  • 2 large eggs beaten
  • ½ teaspoon vanilla extract
  • ¾ cup blueberries fresh or frozen
  • 1 banana sliced (approx. 1/2" slices)
US Customary - Metric
Instructions

  1. Preheat oven to 350°F. Lightly grease a 9"x9" baking pan with non-stick spray.

  2. Stir together oats, sugar, baking powder and salt in a large bowl. Add milk, melted/cooled butter, beaten eggs, blueberries and vanilla extract. Stir gently to combine. Add banana slices; gently stir them into batter, until fully incorporated.

  3. Pour oatmeal mixture into prepared baking dish, spreading batter evenly. OPTIONAL- you can also top the dish with ¼ cup chopped walnuts or pecans if desired, before baking.

  4. Bake at 350°F. for 45-50 minutes, or until the oatmeal has set. Oven temps can vary;, I suggest checking it at 45 minutes, and then bake longer, if necessary. Oatmeal should be golden brown on top.

    TIP: If you wish the top to be more browned, put the baking dish under the broiler (5"-6" away from heating element) and let it brown more. IMPORTANT NOTE: If you do this step, be sure to check it every 30 seconds and rotate the pan until browned to your liking (approx. 1 minute or so total). Keep a very close eye on it, so it does not BURN (and ruin your nice breakfast)! 

  5. When done, remove baked oatmeal from oven and transfer to wire rack to cool. Once cooled to room temp., cut it into 9 pieces ( 3" x 3" each). Enjoy!

Recipe Notes

NOTE: You can use fresh OR frozen blueberries for this dish. If using frozen, there is no need to thaw them.

Nutrition Facts
Blueberry Banana Baked Oatmeal
Amount Per Serving (1 3"x 3" square)
Calories 304 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 7g44%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 70mg23%
Sodium 249mg11%
Potassium 302mg9%
Carbohydrates 42g14%
Fiber 3g13%
Sugar 21g23%
Protein 6g12%
Vitamin A 442IU9%
Vitamin C 2mg2%
Calcium 96mg10%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Blueberry Banana Baked Oatmeal is a cinch to make, and is full of juicy blueberries and banana slices! It's an easy, yummy breakfast!


Sep
2021

Creamy Garlic Mashed Cauliflower

categories: Side Dishes, Vegetable Dishes
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If you like mashed potatoes, you’ll enjoy Creamy Garlic Mashed CAULIFLOWER! Seasoned with garlic & onions, this healthy side dish is amazing!
If you like mashed potatoes, you'll enjoy Creamy Garlic Mashed CAULIFLOWER! Seasoned with garlic & onions, this healthy side dish is amazing!

We love mashed potatoes! However, sometimes you feel the need to eat a bit healthier variety of foods! This creamy garlic mashed cauliflower is a fantastic way to enjoy a side dish that looks and tastes like mashed potatoes, without the additional calories.

Cauliflower florets are boiled (or steamed), then cooked with sautéed onions. This mixture is then pureed, and lightly browned garlic cloves are added to the party, for extra flavor. Once pureed until smooth (in a food processor or blender), this healthy veggie side dish is ready to serve! It doesn’t take too much effort, and tastes wonderful. Here’s how to make it:

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

Preparing The Cauliflower

Okay… first thing you will need to do is prepare the cauliflower! Unwrap the cauliflower, and begin by removing the leafy green leaves around the bottom of the cauliflower. Then turn the cauliflower upside down and very carefully cut out the core, and discard it.

The outer leaves of a head of cauliflower are removed first.The core of the cauliflower is cut out of the underside (and then discarded)

Cut and separate the cauliflower into florets, removing/discarding some of the longer thick, hard stems. Bring a large pan of water to a boil. Place the florets into the pan of boiling water and continue to cook until tender (approx. 5-6 minutes). Drain the cauliflower, once done. NOTE: You can also steam the cauliflower, if you prefer.

Cauliflower is cut into florets before cooking.Boiling the cauliflower florets until tender.

Putting It Together

While the cauliflower cooks, melt 2 teaspoons of butter in a large skillet, and sauté the chopped onions for 3-4 minutes. When done, add the cooked cauliflower florets to the onions in the skillet. Cook the onions and cauliflower on medium-low heat for about 7-8 minutes, stirring often.

Once they are finished cooking, transfer the onion/cauliflower mixture to a food processor or blender, and process until it becomes somewhat smooth. Scrape down the sides of the processor, as needed during processing.

Chopped onions cooking in butter, in a large skillet.Onions and cauliflower are cooked together in skillet for about 7-8 minutes.

Finishing The Creamy Garlic Mashed Cauliflower

Melt a teaspoon of butter in a skillet on low heat. Add the chopped garlic. Cook and stir this ONLY until the garlic is just beginning to turn brown (about a minute). Don’t let the garlic get too browned or burn, or it will become bitter. Remove this from the heat as soon as it is done.

Add the cooked garlic, and the remaining Tablespoon of butter to the pureed cauliflower, and continue processing until the mixture is fully smooth. Scrape down the sides as it is processed. It should be similar in texture to mashed potatoes, once done. Season to taste with a couple pinches of salt, if desired.

Cooking chopped garlic in butter until lightly browned.Butter and chopped garlic are added to pureed cauliflower in a food processor.

Time To Serve The Creamy Garlic Mashed Cauliflower!

Once the cauliflower is completely mixed and is very smooth (like mashed potatoes in texture), remove from the food processor (or blender). Transfer the hot creamy garlic mashed cauliflower to a serving dish, and add a few chives for garnish, if desired. Dish it up, and dig in while it’s hot! This mashed cauliflower recipe makes four servings, and I really think you will enjoy it.

Our favorite way to have it is served alongside meatloaf and other veggies (shown below). It looks so much like mashed potatoes it will fool your eyes, but is a bit healthier, in the long run. YUM.

A serving bowl filled with creamy garlic mashed cauliflower, ready to eat.Creamy Garlic Mashed Cauliflower is served along with green beans and meatloaf.

I truly hope you enjoy this delicious veggie side dish! It pairs very well with beef, pork and chicken dishes, and it’s flavorful, creamy texture will surprise those to whom you serve it. Thank you for stopping by, and I hope you will come back for more family-friendly recipes soon! Take care, and have a GREAT day!

Looking For More VEGETABLE SIDE DISH Recipes?

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

Interested In More Recipes?

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

You Can Also Find Me On Social Media:

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

Author's signature

Recipe Adapted From: The book “New Life Promise- Food Meets Faith, Total Trifecta Of Weight Loss”, by Isabel D. Price, published 2019, page 87

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Creamy Garlic Mashed Cauliflower
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
 

If you like mashed potatoes, you'll enjoy Creamy Garlic Mashed CAULIFLOWER! Seasoned with garlic & onions, this healthy side dish is amazing!

Category: Side Dish, Vegetable Dish
Cuisine: American
Keyword: creamy garlic mashed cauliflower
Servings: 4
Calories Per Serving: 100 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 1 medium cauliflower
  • 2 Tablespoons butter
  • 1 medium yellow onion , chopped
  • 3 medium garlic cloves , finely chopped
  • ⅙ teaspoon salt , or more- season to taste
  • chives (optional for garnish)
US Customary - Metric
Instructions

  1. Unwrap cauliflower; remove green leaves. Turn cauliflower upside down; carefully cut out the core. Cut/separate cauliflower into florets, removing/discarding thick, hard stems. Bring large pan of water to a boil. Place florets into boiling water; cook until tender (approx. 5-6 minutes). Drain once done. *You can also steam the cauliflower, if you prefer.

  2. While cauliflower cooks, melt 2 teaspoons of butter in large skillet. Sauté chopped onions for 3-4 minutes. When done, add cooked cauliflower to onions in skillet. Cook on medium-low heat for 7-8 minutes, stirring often. Transfer onion/cauliflower mixture to food processor or blender. Process until mixture becomes fairly smooth.

  3. Melt a teaspoon of butter in skillet on low heat. Add chopped garlic. Cook and stir ONLY until garlic begins to turn brown (about a minute). Don't let garlic get too browned or burn, or it will become bitter. Remove from the heat when done. Add cooked garlic and remaining Tablespoon of butter to pureed cauliflower. Continue processing until fully smooth. Scrape down sides, if necessary. Finished texture should be similar to mashed potatoes, once done. Season with salt, to taste.

  4. Once cauliflower is smooth (like mashed potatoes in texture), remove from food processor. Transfer to serving dish; add a few chives to the top for garnish, if desired. Serve hot, and enjoy!

Nutrition Facts
Creamy Garlic Mashed Cauliflower
Amount Per Serving (1 (1/4 of total))
Calories 100 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 4g25%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 15mg5%
Sodium 191mg8%
Potassium 481mg14%
Carbohydrates 10g3%
Fiber 3g13%
Sugar 4g4%
Protein 3g6%
Vitamin A 176IU4%
Vitamin C 72mg87%
Calcium 44mg4%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!If you like mashed potatoes, you'll enjoy Creamy Garlic Mashed CAULIFLOWER! Seasoned with garlic & onions, this healthy side dish is amazing!


Sep
2021

Homemade Vanilla Ice Cream

categories: Desserts, Ice Cream/Frozen Treats
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Nothing says summer like homemade vanilla ice cream! Grab your ice cream maker and whip up a delicious batch of this simple, frozen treat!
Nothing says summer like homemade vanilla ice cream! Grab your ice cream maker and whip up a delicious batch of this simple, frozen treat!

Homemade vanilla ice cream is practically a part of my genetic DNA makeup. I have such wonderful memories of my parents AND even my aunts and grandmother making homemade ice cream as far back as I can remember. When I was little I would watch my Dad cranking our old ice cream maker on the patio, full to the brim with ice and rock salt, until glorious ice cream was finished freezing.

Such fantastic memories of a simpler childhood that I treasure. Nowadays, I use my handy dandy electric ice cream maker (that doesn’t need ice OR salt), and plug it in, on our kitchen counter. I still get excited to make it though, and enjoy every creamy bite! Homemade vanilla ice cream was my Dad’s favorite, so I post this today in his memory.

Plain old ordinary vanilla ice cream goes with just about any dessert… pie, cake, cobblers, brownies, cookies, etc. It truly is timeless! I’ve made so many varieties of homemade ice cream over the years, but finally am posting my tried and true, simple, basic vanilla ice cream recipe. Go figure! Here’s how I make it, quickly and easily!

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

How To Make This Homemade Vanilla Ice Cream

When I make ice cream nowadays, I use my Cuisinart Indoor electric ice cream maker, and it is super easy to make homemade ice cream. It has a cannister which needs to be solidly frozen BEFORE making the ice cream, so I plan ahead and freeze it overnight. This recipe will yield approximately 1½ quarts of ice cream.

To make this version of homemade vanilla ice cream, you will need to whisk together the whipping cream, milk, sugar and vanilla in a medium mixing bowl or a large measuring cup (4 cup). Mix until the sugar has dissolved into the whipping cream mixture.

Once the sugar has dissolved, pour it into the cannister of your ice cream machine, and freeze, according to the manufacturer directions for your particular ice cream maker. Using the Cuisinart machine, after pouring in the ingredients, I simply turn it on by flipping a switch. (See how easy that is?)

Milk, whipping cream, vanilla and sugar are whisked together for the ice cream.The blended ingredients for the vanilla ice cream are poured into the cannister before freezing.

Freezing And “Ripening” Homemade Vanilla Ice Cream

The paddle attachment inside the cannister keeps the ice cream mixture moving during the freezing process, so no need for cranking a handle! It’s effortless! As the homemade vanilla ice cream churns, it will thicken considerably, until it is a thick “soft serve” consistency. This usually takes about 20-22 minutes in my ice cream maker.

As soon as the ice cream reaches the desired consistency, I transfer it from the cannister into an airtight container and place the ice cream in my freezer for at least an hour to “ripen” and freeze it a bit firmer before serving. Of course, if you can’t wait that long, by all means dig in to it, straight from the ice cream machine! We’ve been known to do BOTH!

Ice Cream mixture churning in the Cuisinart ice cream machine.When done, the ice cream will be a thick soft-serve consistency.

Anyone Want Some Homemade Vanilla Ice Cream?

Once the ice cream has firmed up some more, scoop it up and enjoy it with your favorite toppings! My dad always enjoyed his plain (no toppings), but we love it, especially with my homemade hot fudge sauce, fresh fruit, or on a banana split with multiple toppings! YUM! You can’t go wrong with this simple ice cream!

A scoop of homemade vanilla ice cream in a glass dish.Homemade vanilla ice cream is used to make a banana split.

I hope you enjoy this ridiculously EASY recipe for homemade vanilla ice cream. It’s a family favorite, and I cannot even begin to fathom how many times we’ve made it over the years. Way too many times to count, and it is always yummy!

Thank you for stopping by, and I hope you will come back again soon for more family-friendly recipes. Take care, friends. Have a wonderful day, and may God bless you with His love, peace and JOY today.

Looking For More HOMEMADE ICE CREAM Recipes?

You can find ALL of my recipes in the Recipe Index, located at the top of the page. I have some absolutely yummy homemade ice cream recipes you’ll enjoy, including:

Interested In More Recipes?

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

You Can Also Find Me On Social Media:

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

Author's signature

Original recipe source: Cuisinart Ice Cream and Yogurt Maker User Manual (came with the ice cream machine)

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Homemade Vanilla Ice Cream
Prep Time
5 mins
FREEZING TIME (approx.)
22 mins
Total Time
27 mins
 

Nothing says summer like homemade vanilla ice cream! Grab your ice cream maker and whip up a delicious batch of this simple, frozen treat!

Category: Dessert
Cuisine: American
Keyword: homemade vanilla ice cream
Servings: 12 (1/2 cup per serving)
Calories Per Serving: 200 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 2 cups heavy whipping cream , well chilled
  • 1 cup whole milk , well chilled
  • ¾ cup granulated sugar
  • 2 teaspoons vanilla extract
US Customary - Metric
Instructions
NOTE: If your ice cream maker requires it, make sure to place the cannister in a freezer overnight BEFORE making the ice cream. Plan ahead.

  1. Whisk together whipping cream, milk, sugar and vanilla in a medium mixing bowl or a large measuring cup (4 cup). Mix until sugar has dissolved into the whipping cream mixture.

  2. Once sugar has dissolved, pour ice cream mixture into the prepared cannister of your ice cream machine. Freeze, according to the manufacturer directions for your particular ice cream maker. Mine usually takes between 20-22 minutes to reach thick, soft-serve consistency.

  3. As soon as ice cream reaches the desired consistency (for your ice cream machine), transfer it from the cannister into an airtight container. Place ice cream into freezer for at least an hour to "ripen" and freeze it firmer before serving. Serve, and enjoy, plain, or with desired toppings.

Nutrition Facts
Homemade Vanilla Ice Cream
Amount Per Serving (1 1/2 cup serving))
Calories 200 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 10g63%
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 56mg19%
Sodium 24mg1%
Potassium 58mg2%
Carbohydrates 15g5%
Sugar 14g16%
Protein 1g2%
Vitamin A 616IU12%
Vitamin C 1mg1%
Calcium 49mg5%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Nothing says summer like homemade vanilla ice cream! Grab your ice cream maker and whip up a delicious batch of this simple, frozen treat!


Sep
2021

Smoked Macaroni And Cheese

categories: Meatless Meals, Side Dishes, Traeger Grill Recipes
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Smoked Macaroni And Cheese is a tasty side OR main dish, cooked on a Traeger or smoker grill. The cheese sauce is easily made from scratch!
Smoked Macaroni And Cheese is a tasty side OR main dish, cooked on a Traeger or smoker grill. The cheese sauce is easily made from scratch!

Do you enjoy homemade macaroni and cheese? It is a favorite “comfort food” of ours. Most of the time we make an EASY version on the stove top in our kitchen (recipe here on my blog). However, we also enjoy it when we use our smoker grill to make it, which imparts a unique smoky taste we really like. I came up with this recipe to in order to use our Traeger to make this handy dandy, beloved pasta dish. 

That is the recipe I am sharing here today. We tend to make this as a side dish when we are smoking meat low and slow on our Traeger grill. This smoked macaroni and cheese is smoked at a low temperature, and tastes wonderful once done. The cheese sauce and the pasta are pre-cooked inside, then combined to put on the smoker grill. Topped with sharp cheddar and bread crumbs, this is one delicious side dish OR main dish! You can make it ahead, and then smoke it when ready, which is definitely convenient. Here’s how to make it:

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

Prepare The Cheese Sauce

TIP: While making the cheese sauce, cook the macaroni pasta in another saucepan, but cook it for 2 MINUTES LESS than the package instructions say. This will give you time to cook and drain the macaroni before adding the hot, completed cheese sauce.

To make the cheese sauce, melt butter in a medium saucepan on medium-low heat. Gradually whisk in the all purpose flour and dry mustard powder, being sure to whisk constantly. Cook for approx. 2 minutes, whisking constantly, to ensure the butter does not brown. Slowly whisk in the milk, and continue to mix until the sauce is slightly thickened and smooth.

Butter, mustard powder and flour are cooked in saucepan to begin making the cheese sauce.Milk is whisked into the flour/butter sauce, and cooked until slightly thickened and smooth.

Stir the Velveeta cheese OR American cheese chunks into the hot sauce in the saucepan. Stir until the cheese has melted. If you feel the sauce is too thick once done, simply add a small amount of milk to thin it out just a little bit.

TIP#1: I’ve also made this sauce using 1 cup of shredded mozzarella and 1/2 cup of sharp cheddar. That will also make a nice, creamy sauce. TIP #2: If you are a real cheese lover, you can substitute a full pound of Velveeta or American cheese in the sauce (instead of the 12 ounces called for in the recipe). It is delicious, too!

American or Velveeta cheese is added to the creamy sauce mixture and cooked until melted.The creamy cheese sauce is seasoned, then is ready to add to cooked macaroni noodles.

Preparing The Macaroni And Cheese For The Smoker Grill

When the macaroni has finished cooking, drain the water, but do not rinse the noodles. Place the hot noodles in a large mixing bowl. Pour the hot cheese sauce over the top, then stir well to fully combine the ingredients. 

Macaroni pasta is cooked, drained, then placed in a large mixing bowl.Cheese sauce is added to the cooked pasta, and stirred until combined.

Take a quick taste, and add salt and pepper to suit your personal taste, if desired. Spray the baking pan with non-stick cooking spray (or coat with melted butter), then add the macaroni and cheese. Spread it out evenly in the pan.

Evenly sprinkle the surface with grated cheddar cheese. Next sprinkle with the bread crumbs, followed by a few sprinkles of paprika. Now your smoked macaroni and cheese is ready for the smoker grill.

Macaroni and cheese is placed into a greased or buttered baking pan.The macaroni and cheese is topped with shredded cheddar, bread crumbs and paprika.

Time For The Smoker Grill

Preheat your smoker grill to 225°F, according to the manufacturer’s instructions. Once at temperature, place the smoked macaroni and cheese pan onto the grate, leaving the pan uncovered. Close the lid of the smoker. Smoke the macaroni and cheese (pan uncovered) for 20 minutes.

After the first 20 minutes, cover the pan securely with aluminum foil, and continue cooking for another 25-30 minutes (we usually do 30), or until heated through and the cheese on top is melted.

Ready To EAT Some Smoked Macaroni And Cheese!

Now it’s time to enjoy your smoked macaroni and cheese! Serve this dish hot, grab a fork, and dig in. It has a subtle smoky taste (which we love) and tastes wonderful! This dish will yield approximately 8 small servings (can be served as a side OR a main dish. I hope you enjoy it!

Smoked macaroni and cheese, straight from the Traeger grill, hot and ready to serve.

Thank you for stopping by today. I truly hope you will come back again for more family-friendly recipes you can make for those you love. Have a great day, friends.

Looking for More Traeger Or Smoker Grill Recipes?

You can find ALL of my recipes in the Recipe Index, located at the top of the page. I have a variety of recipes utilizing a smoker grill for you to enjoy, including:

Interested In More Recipes?

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

You Can Also Find Me On Social Media:

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

Author's signature

PRINT
Smoked Macaroni and Cheese
Prep Time
15 mins
Cook Time
50 mins
Total Time
1 hr 5 mins
 

Smoked Macaroni And Cheese is a tasty side OR main dish, cooked on a Traeger or smoker grill. The cheese sauce is easily made from scratch!

Category: Main Dish, Side Dish
Cuisine: American
Keyword: smoked macaroni and cheese
Servings: 8
Calories Per Serving: 516 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For Pasta:
  • 2½ quarts water =10 cups water
  • 1 pound elbow macaroni
For Cheese Sauce:
  • 4 Tablespoons butter
  • ¼ cup all purpose flour
  • ½ teaspoon dry mustard powder
  • 1 cup milk + more to thin sauce, if desired
  • 12 ounces American cheese (or Velveeta) , cut into small chunks
  • salt and pepper, to taste
  • 1 cup grated sharp cheddar cheese
  • ¼ cup dried bread crumbs
  • ¼ teaspoon paprika
Melted butter or cooking spray to grease the baking dish (bottom and sides)
    US Customary - Metric
    Instructions

    1. Cook Pasta- Bring water to a boil in a large saucepan. Add macaroni. Cook macaroni for 2 MINUTES LESS than the package instructions say. If you cook the pasta while making the cheese sauce in a separate pan, it will save you time.

    2. Make Cheese Sauce- Melt butter in a medium saucepan on medium-low heat. Gradually whisk in all purpose flour and mustard powder, being sure to whisk constantly. Cook 2 minutes, whisking constantly, to ensure butter does not brown. Slowly whisk in milk; continue to whisk until sauce is smooth and has thickened slightly. Stir Velveeta OR American cheese chunks into sauce. Stir until cheese has melted. If sauce is too thick once done, simply add a small amount of milk to thin it out a bit.

    3. When macaroni has finished cooking, drain off water, but do not rinse noodles. Place drained macaroni in a large bowl. Pour cheese sauce over the top, then stir well to fully combine ingredients. Taste, then season with salt/pepper to suit your taste. Spray baking pan with non-stick cooking spray (or coat with melted butter), then add the macaroni and cheese, spreading evenly in pan. Sprinkle top with grated cheddar, then bread crumbs, followed by a few sprinkles of paprika.

    4. Preheat smoker grill to 225°F, according to manufacturer's instructions. Once at temperature, place macaroni and cheese pan onto the grate, LEAVING PAN UNCOVERED. Close the smoker lid. Cook for 20 minutes. After 20 minutes, cover the pan securely with aluminum foil. Continue cooking another 25-30 minutes, or until heated through and cheese on top is melted. Remove from grill; serve hot.

    Recipe Notes

    TIP#1: You can make sauce using 1 cup of shredded mozzarella and 1/2 cup of sharp cheddar. 

    TIP #2: If you're a cheese lover, you can add a full pound of cheese to the sauce (instead of the 12 ounces called for in recipe). 

    Nutrition Facts
    Smoked Macaroni and Cheese
    Amount Per Serving (1 (1/8 of total))
    Calories 516 Calories from Fat 225
    % Daily Value*
    Fat 25g38%
    Saturated Fat 15g94%
    Trans Fat 1g
    Polyunsaturated Fat 1g
    Monounsaturated Fat 7g
    Cholesterol 74mg25%
    Sodium 890mg39%
    Potassium 255mg7%
    Carbohydrates 51g17%
    Fiber 2g8%
    Sugar 4g4%
    Protein 21g42%
    Vitamin A 807IU16%
    Vitamin C 1mg1%
    Calcium 604mg60%
    Iron 1mg6%
    * Percent Daily Values are based on a 2000 calorie diet.

    Here’s one more to pin on your Pinterest boards!Smoked Macaroni And Cheese is a tasty side OR main dish, cooked on a Traeger or smoker grill. The cheese sauce is easily made from scratch!

     


    Sep
    2021

    Mini-Loaf Pound Cake

    categories: Breads, Desserts
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    It’s easy to make a yummy, mini-loaf pound cake with simple ingredients! Enjoy this small loaf, flavored with lemon zest and lemon juice!
    It's easy to make a yummy, mini-loaf pound cake with simple ingredients! Enjoy this small loaf, flavored with lemon zest and lemon juice!

    Today I want to share a recipe I originally got from one of the old food magazines I’ve kept for years with my collection of cookbooks. Occasionally I will scan through old magazines just for fun, and look for recipes I may not have tried before. That is where I first discovered this recipe for mini-loaf pound cake. I tweaked a couple of the ingredients, and we really enjoy the results- a small loaf of lemon-infused pound cake. YUM!

    This simple miniature loaf of pound cake is perfect when you don’t want (or need) a standard sized loaf. It is completely easy to make, and will yield 6 small slices. That is a nice size to nibble on with coffee or tea, or serve dolloped with your favorite fruit topping or ice cream for a quick dessert! Here’s how to make one mini-loaf pound cake:

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

    Making The Batter

    Before beginning, preheat your oven to 350°F. Since it only takes a few minutes to prepare the batter, you want it preheated and hot when the loaf is ready for baking! In a medium sized bowl, beat together softened butter and sugar, until well creamed and combined.

    Add an egg, and continue to beat until the batter is smooth, and the egg is fully incorporated. These are your “wet” ingredients.

    Softened butter and granulated sugar will be creamed together to begin making the batter.An egg is beaten into the creamed butter and sugar.

    In a SEPARATE bowl, whisk together all purpose flour and baking soda. These are your “dry” ingredients. Alternate adding buttermilk and these dry ingredients into the creamed wet ingredients, stirring as you add.

    Stir in the vanilla extract, lemon juice and lemon zest, and then the batter is ready! Now you’ve made the batter for the mini-loaf pound cake! See how easy that was?

    Buttermilk , flour, baking soda, and baking powder are stirred into the batter for the mini-loaf pound cake.Lemon juice, vanilla and lemon zest are added to and stirred into the batter until fully combined.

    Baking The Mini-Loaf Pound Cake

    Now it’s time to bake!  Grease (or spray with non-stick spray) a 5¾” x 3″ x 2″ mini loaf pan. Pour the batter into the pan, and spread it out evenly. Bake the mini-loaf pound cake for 30-35 minutes.

    When done, the loaf should be golden brown on top, and a toothpick inserted into the top of the loaf should come out clean. Remove the pan from the oven and transfer it to a wire rack to cool.

    The batter for the mini-loaf pound cake is poured into a greased loaf pan, for baking.When done baking, the mini-loaf pound cake is golden brown on top.

    Slice And Serve The Mini-Loaf Pound Cake

    Let the pound cake cool (still in the pan) for at least 10 minutes before removing the loaf from the pan. This mini-loaf pound cake is best served at room temperature, in my opinion. I make a couple little loaves at a time, so we can enjoy one now, and then I freeze one for later!

    Once completely cooled, you can slice it up and serve it plain and unadorned (it’s great), or top it with ice cream, fruit toppings, etc. It tastes wonderful as a base for strawberry shortcake, too!

    Two loaves, cooling on a wire rack after being removed from the loaf pan.A look inside the pound cake, which is ready to serve after slicing.

    I really hope you will give this simple recipe a try. The hint of lemon in this loaf cake is a wonderful touch, and I trust you will enjoy this mini-loaf pound cake as much as we do. Thanks for stopping by, and please come back again soon for more family-friendly recipes.

    Looking For More CAKE Recipes?

    You can find ALL of my recipes in the Recipe Index, located at the top of the page. I have a nice variety of cake recipes you might enjoy, including:

    Interested In More Recipes?

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

    You Can Also Find Me On Social Media:

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

    Author's sgnature

    Original recipe source: “Taste of Home” magazine, Feb./March 1998 edition, page 10, published by Reiman Publications

    PRINT
    Mini-Loaf Pound Cake
    Prep Time
    10 mins
    Cook Time
    35 mins
    Total Time
    45 mins
     

    It's easy to make a yummy, mini-loaf pound cake with simple ingredients! Enjoy this small loaf, flavored with lemon zest and lemon juice!

    Category: Dessert
    Cuisine: American
    Keyword: mini-loaf pound cake
    Servings: 6 slices
    Calories Per Serving: 140 kcal
    Author: JB @ The Grateful Girl Cooks!
    Ingredients
    • 3 Tablespoons butter (no substitutes) , softened
    • 6 Tablespoons granulated sugar
    • 1 large egg
    • 6 Tablespoons all purpose flour
    • ⅛ teaspoon baking soda
    • 7 teaspoons buttermilk
    • ¼ teaspoon vanilla extract
    • ¼ teaspoon lemon juice
    • ½ teaspoon lemon zest (finely grated peel)
    US Customary - Metric
    Instructions

    1. Preheat oven to 350°F. Grease or spray a miniature loaf pan (5¾" x 3" x 2").

    2. In a medium sized bowl, beat softened butter and sugar, until well creamed and combined. Add an egg, and continue to beat until batter is smooth, and egg is fully incorporated.

    3. In separate bowl, whisk together flour, baking powder, and baking soda. Alternate adding buttermilk and these dry ingredients into the creamed butter mixture, stirring as you add. Once combined, stir vanilla, lemon juice and lemon zest into the batter until incorporated.

    4. Pour batter into greased loaf pan; spread it evenly. Bake loaf at 350°F for 30-35 minutes. When done, loaf should be golden brown on top, and a toothpick inserted into the top of the loaf should come out clean.

    5. Remove pan from oven; transfer it to wire rack to cool. Let cool (still in the pan) for at least 10 minutes before removing loaf from the pan. Let pound cake cool completely, then slice, serve, and enjoy!

    Nutrition Facts
    Mini-Loaf Pound Cake
    Amount Per Serving (1 slice (1/6 of total))
    Calories 140 Calories from Fat 63
    % Daily Value*
    Fat 7g11%
    Saturated Fat 4g25%
    Trans Fat 1g
    Polyunsaturated Fat 1g
    Monounsaturated Fat 2g
    Cholesterol 47mg16%
    Sodium 91mg4%
    Potassium 47mg1%
    Carbohydrates 18g6%
    Fiber 1g4%
    Sugar 12g13%
    Protein 2g4%
    Vitamin A 230IU5%
    Vitamin C 1mg1%
    Calcium 22mg2%
    Iron 1mg6%
    * Percent Daily Values are based on a 2000 calorie diet.

    Here’s one more to pin on your Pinterest boards!It's easy to make a yummy, mini-loaf pound cake with simple ingredients! Enjoy this small loaf, flavored with lemon zest and lemon juice!


    Aug
    2021

    Air Fryer Cajun Spuds

    categories: Air Fryer Recipes, Side Dishes, Vegetable Dishes
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    Make a batch of Air Fryer Cajun Spuds for a yummy side dish! No air fryer? These well-seasoned potatoes can also be roasted in the oven!
    Make a batch of Air Fryer Cajun Spuds for a yummy side dish! No air fryer? These well-seasoned potatoes can also be roasted in the oven!

    Who likes potatoes, or as they are also called… taters or spuds? We do in our home, and today I want to share a simple side dish recipe for red potatoes with a wonderful seasoning! I call them Air Fryer Cajun Spuds! They are seasoned well, but aren’t too spicy, and I really think you will enjoy them.

    The recipe is simple to prepare, and enjoy making them using our air fryer. Guess what? Want to know a little secret?  You can also prepare these yummy potatoes in an OVEN! I realize a lot of people do not have access to an air fryer, so I have included instructions for roasting them in a traditional oven.

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

    Make The Cajun Spice Mix

    In a small bowl, combine garlic powder, cumin, paprika, onion powder, thyme, cayenne pepper, and salt and ground black pepper. Stir to combine these ingredients. These are the spices you will use to season the red potatoes. Set the mix aside until ready to use.

    Seasoning mix for the potatoes are combined in a small bowl.

    Prepare The Potatoes (Spuds)

    Wash and dry the red potatoes very well to remove any dirt or little sprouts. Cut the potatoes into bite-sized chunks, leaving the peel ON the potatoes. Once all are cut, place them in a medium mixing bowl.

    Six cleaned/scrubbed medium red potatoes are used for this recipe.The unpeeled red potatoes are cut into bite sized chunks before seasoning.

    Now it’s time to season the potatoes.  The first thing you need to do is drizzle the olive oil over the potatoes. Toss or stir them well, so all the potatoes have some oil on them. Now sprinkle all of the spice mix over the potato chunks. Toss or stir the potatoes well, to distribute the spices and coat all the potatoes with seasoning.

    Potatoes are drizzled with olive oil, then Cajun spices are added to season.Air Fryer Cajun Spuds are now seasoned, and are ready for the air fryer or oven.

    Time To Cook The Air Fryer Cajun Spuds

    USING AN AIR FRYER? Preheat your air fryer to 400°F. Arrange the air fryer Cajun spuds in a single layer in the basket. Cook the potatoes for approximately 9 minutes. Toss or turn the other side, and continue cooking the potatoes for another 7-8 minutes on average.

    TIP: Two things can affect your cooking time. 1) Temperatures in air fryers can fluctuate with different models, and 2) The size of the potato chunks can vary between users, so this cooking time is a guide. Test the potatoes for doneness, by inserting a sharp knife into the middle of a potato chunk. When done, they should be crispy on the outside and soft on the inside

    USING AN OVEN? Preheat your oven to 350°F. Place a sheet of parchment paper or aluminum foil onto a baking sheet. Add and arrange the potato chunks, keeping them in a single layer. Cook at 350°F. for approx. 25-30 minutes, turning them half way through the baking time. Test for doneness by inserting a knife into one of the chunks. When done, the Cajun spuds should be crispy on the outside and soft on the inside.

    The potatoes are placed in an air fryer basket in a single layer.Halfway through cooking, the potatoes are turned, then finish cooking.

    Serve The Air Fryer Cajun Spuds

    Once the air fryer Cajun spuds are done cooking, remove them from the oven and transfer them into a serving bowl. They taste delicious eaten as is, straight from the oven. If you’re a dipping fan, you can serve them with ranch dressing, BBQ sauce or ketchup on the side!

    A white bowl, full of air fryer Cajun spuds, ready to eat!Air Fryer Cajun Spuds, ready to be served alongside a favorite main dish.

    I hope you enjoy these tasty taters! We sure do. Thank you for stopping by today, and I sincerely hope you will come back again soon for more family friendly recipes. Have a wonderful day, and may God bless you.

    Looking For More AIR FRYER Recipes?

    You can find ALL of my recipes in the Recipe Index, located at the top of the page. I have a nice variety of air fryer recipes you might want to check out, including:

    Interested In More Recipes?

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

    You Can Also Find Me On Social Media:

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

    Author's signature

    Recipe adapted from: The book “New Life Promise- Food Meets Faith- Total Trifecta of Weight Loss”, by Isabel D. Price, page 77, published by Live Smart, LLC. 2019

    PRINT
    Air Fryer Cajun Spuds
    Prep Time
    8 mins
    Cook Time
    17 mins
    Total Time
    25 mins
     

    Make a batch of Air Fryer Cajun Spuds for a yummy side dish! No air fryer? These well-seasoned potatoes can also be roasted in the oven!

    Category: Side Dish, Vegetable Dish
    Cuisine: Cajun
    Keyword: air fryer cajun spuds
    Servings: 4 small servings
    Calories Per Serving: 291 kcal
    Author: JB @ The Grateful Girl Cooks!
    Ingredients
    • 6 medium red potatoes
    • 2 Tablespoons extra virgin olive oil
    Seasoning Mix:
    • ¾ teaspoon garlic powder
    • ¾ teaspoon ground cumin
    • ⅓ teaspoon onion powder
    • ½ teaspoon salt
    • ¼ teaspoon black pepper
    • ½ teaspoon paprika smoky or sweet
    • ¼ teaspoon dried thyme
    • ⅛ teaspoon cayenne pepper
    US Customary - Metric
    Instructions

    1. In a small bowl, combine garlic powder, cumin, paprika, onion powder, thyme, cayenne pepper, salt and black pepper. Stir to combine. Set seasoning mix aside.

    2. Wash and dry potatoes well to remove any dirt or sprouts. Cut potatoes into bite-sized chunks, leaving peel ON the potatoes. Place potatoes in a medium bowl.

    3. Drizzle olive oil over potatoes. Toss or stir well, so all potatoes have oil on them. Sprinkle all of the spice mix over potatoes. Toss or stir well, to distribute spices and coat all potatoes with seasoning.

    Cook- Using An Air Fryer

    1. USING AN AIR FRYER? Preheat air fryer to 400°F. Arrange seasoned potatoes in a single layer in the basket. Cook for approx. 9 minutes. Turn potatoes to other side; continue cooking potatoes for another 7-8 minutes (on average). TIP: Two things can affect your cooking time. 1) Temperatures in air fryers can fluctuate with different models, and 2) The size of the potato chunks can vary between users, so this cooking time is a guide. Test potatoes for doneness, by inserting a sharp knife into the middle of a potato chunk. When done, they should be crispy on the outside and soft on the inside. Transfer to serving bowl, and enjoy!

    Cook- Using An Oven

    1. USING AN OVEN? Preheat oven to 350°F. Place a sheet of parchment paper or aluminum foil onto a baking sheet. Add and arrange the potato chunks, keeping them in a single layer. Cook at 350°F. for approx. 25-30 minutes, turning them half way through baking time. Test for doneness by inserting a knife into one of the chunks. When done, Cajun spuds should be crispy on the outside and soft on the inside. Transfer to serving bowl, and enjoy!

    Nutrition Facts
    Air Fryer Cajun Spuds
    Amount Per Serving (1 (1/4 of total))
    Calories 291 Calories from Fat 72
    % Daily Value*
    Fat 8g12%
    Saturated Fat 1g6%
    Polyunsaturated Fat 1g
    Monounsaturated Fat 5g
    Sodium 350mg15%
    Potassium 1478mg42%
    Carbohydrates 52g17%
    Fiber 6g25%
    Sugar 4g4%
    Protein 6g12%
    Vitamin A 179IU4%
    Vitamin C 28mg34%
    Calcium 39mg4%
    Iron 3mg17%
    * Percent Daily Values are based on a 2000 calorie diet.

    Here is one more to pin on your Pinterest boards!Make a batch of Air Fryer Cajun Spuds for a yummy side dish! No air fryer? These well-seasoned potatoes can also be roasted in the oven!

     


    Aug
    2021

    Cinnamon Mocha Coffee

    categories: Beverages
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    Enjoy some Cinnamon Mocha Coffee, with chocolate, cinnamon, brown sugar and nutmeg! This easy drink can be served hot, or enjoyed as an iced coffee.Enjoy some Cinnamon Mocha Coffee, with chocolate, cinnamon, brown sugar and nutmeg! This easy drink can be served hot, or as an iced coffee.

    Today I want to share with you a recipe I found in an old magazine I have in my collection of cookbooks and food magazines. The recipe is for cinnamon mocha coffee, and if you enjoy flavored coffees, you might want to try this delicious beverage!

    Guess what? This recipe is simple: spiced and brewed strong coffee is combined with a sweet, homemade mocha, and the results are delicious! The recipe as written, will yield approximately six, 1 cup servings of this delicious cinnamon mocha coffee in just a few minutes. Top it off with some whipped cream and more cinnamon, and you’ve got a tasty mug of coffee to sip and enjoy! Here’s how to make cinnamon mocha coffee, from scratch.

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

    Brew The Coffee

    Place ground, DARK roast coffee grounds, ground nutmeg and cinnamon into a coffee filter in a drip coffee maker. Add water to the coffeemaker (5 cups), and brew, according to manufacturer instructions.

    Coffee grounds, cinnamon and nutmeg are brewed in a drip coffeemaker.

    Prepare The Mocha

    Now it’s time to make the mocha that will be added to the hot coffee after it is finished brewing. Measure milk, chocolate syrup and brown sugar into a medium saucepan. Stir until combined, and then cook on medium heat, stirring occasionally, until the brown sugar has dissolved.

    Remove the pan from the heat, and then stir in vanilla extract. Pour this hot mocha mixture into the hot coffee as soon as it has finished brewing. You can pour it directly into the coffee carafe, or transfer the coffee to a saucepan and add the mocha into that pan. Stir well, to fully combine the coffee and the mocha mixture.

    Milk, chocolate syrup, and brown sugar are cooked in saucepan until sugar dissolves.Cinnamon mocha coffee is created by added mocha mixture to the brewed, cinnamon spiced coffee.

    Garnish And Serve The Cinnamon Mocha Coffee

    Serve the cinnamon mocha coffee while very hot. Pour the coffee into mugs, and top each mug with a good sized dollop (or spray) of sweetened, whipped cream. Sprinkle with a little finely grated chocolate (or cinnamon) on top of the whipped cream, and serve. It tastes great hot, especially on a really COLD day, or any day for that matter.

    A mug of hot cinnamon mocha coffee is served, topped with whipped cream and cinnamon.Hot mug of cinnamon mocha coffee, is served with shortbread cookies for a nice treat.

    Care For An Iced Cinnamon Mocha Coffee?

    If you are a fan of iced coffees, simply let the cinnamon mocha coffee cool completely (room temp. or refrigerated, so ice won’t melt and weaken the brew). When ready to enjoy a cup of iced cinnamon mocha coffee, simply pour the coffee over crushed ice, and dollop with a shot of whipped cream and a sprinkle of cinnamon. It tastes great on a HOT summer day!

    Cinnamon mocha coffee can also be served over ice for a delicious cold drink.

    I really hope you try this recipe for cinnamon mocha coffee. You can store any leftovers in the refrigerator. Then reheat or add ice, depending on how you want to enjoy this flavorful coffee. Thank you for stopping by today, and I hope you will come back soon for more family-friendly recipes.

    Looking For More HOT or COLD BEVERAGE Recipes?

    You can find ALL of my recipes in the Recipe Index, located at the top of the page. I have a nice variety of both hot and cold drinks, including:

    Interested In More Recipes?

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

    You Can Also Find Me On Social Media:

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

    Author's signature

    Original recipe source: “Taste of Home” magazine, April/May 2006 edition, page 10, published by Reiman Publications, Inc.

    PRINT
    Cinnamon Mocha Coffee
    Prep Time
    5 mins
    Cook Time
    0 mins
    Total Time
    5 mins
     

    Enjoy some Cinnamon Mocha Coffee, with chocolate, cinnamon, brown sugar and nutmeg! This easy drink can be served hot, or as an iced coffee.

    Category: Beverage
    Cuisine: American
    Keyword: cinnamon mocha coffee
    Servings: 6 (1 cup servings)
    Calories Per Serving: 104 kcal
    Author: JB @ The Grateful Girl Cooks!
    Ingredients
    • ½ cup ground dark roast coffee
    • 1 Tablespoon ground cinnamon
    • ¼ teaspoon ground nutmeg
    • 5 cups water
    • 1 cup milk
    • ⅓ cup chocolate syrup
    • ¼ cup (packed) brown sugar
    • 1 teaspoon vanilla extract
    • whipped cream, cinnamon for garnish (optional)
    US Customary - Metric
    Instructions

    1. Place ground, DARK roast coffee grounds, ground nutmeg and cinnamon into a coffee filter in a drip coffee maker. Add water to the coffeemaker (5 cups), and brew, according to manufacturer instructions.

    2. Measure milk, chocolate syrup and brown sugar into medium saucepan. Stir until combined; cook on medium heat, stirring occasionally, until brown sugar has dissolved. Remove pan from heat; stir in vanilla. Pour hot mocha mixture into the brewed coffee as soon as it has finished brewing. You can pour it directly into the coffee carafe, or transfer the coffee to a saucepan and add the mocha into that pan. Stir well, to fully combine.

    3. TO SERVE HOT- Pour hot coffee into mugs; top each mug with a dollop (or spray) of sweetened, whipped cream. Sprinkle with finely grated chocolate or a little cinnamon, and serve. ENJOY!

    4. TO SERVE ICED- Let coffee cool completely. When ready to enjoy a cup of iced coffee, simply pour over crushed ice, and dollop with whipped cream and a sprinkle of cinnamon. ENJOY!

    Nutrition Facts
    Cinnamon Mocha Coffee
    Amount Per Serving (1 cup (8 oz.))
    Calories 104 Calories from Fat 9
    % Daily Value*
    Fat 1g2%
    Saturated Fat 1g6%
    Polyunsaturated Fat 1g
    Monounsaturated Fat 1g
    Cholesterol 2mg1%
    Sodium 42mg2%
    Potassium 116mg3%
    Carbohydrates 23g8%
    Fiber 1g4%
    Sugar 19g21%
    Protein 2g4%
    Vitamin A 81IU2%
    Vitamin C 1mg1%
    Calcium 79mg8%
    Iron 1mg6%
    * Percent Daily Values are based on a 2000 calorie diet.

    Here’s one more to pin on your Pinterest boards!Enjoy some Cinnamon Mocha Coffee, with chocolate, cinnamon, brown sugar and nutmeg! This easy drink can be served hot, or as an iced coffee.


    Aug
    2021

    Italian Chicken Parmesan Meatballs

    categories: Chicken, Italian, Main Dishes
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    It’s so easy to make Italian Chicken Parmesan Meatballs! Mix and bake delicious, healthy meatballs to serve as is, or with a favorite sauce.
    It's so easy to make Italian Chicken Parmesan Meatballs! Mix and bake delicious, healthy meatballs to serve as is, or with a favorite sauce.

    Today I want to share a quick and easy recipe for Italian Chicken Parmesan Meatballs. The recipe is simple to prepare, and the Italian-seasoned meatballs are really yummy, whether you enjoy them plain (even though there’s nothing “plain” about them!), or with a favorite sauce!

    I found the original recipe in a book I purchased from the New Life Promise healthy eating plan (from Isabel D. Price), and have made them quite a few times since. After a few minor tweaks (and adding more spices) to her original recipe, my husband and I fell in love with these meatballs. Honestly, they are seasoned so nicely, you can simply eat them straight out of the oven, and forget the pasta OR sauce. 

    So, if you are trying to eat a little more “healthy”, I would love to recommend these Italian Chicken Parmesan Meatballs to you. This recipe makes 4 servings, but I suggest doubling the recipe, because these little beauties freeze very well. Here’s how easy they are to make:

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

    Combine All The Ingredients

    Preparing the meatball mixture could not be any easier! Place all the ingredients in a large mixing bowl, and then mix them well, until fully combined. It is a bit messy, but I’ve found the easiest way to do this is to use my (clean) hands, and just get in there, and mix up the ingredients! You can also use a fork to do this… just sayin’.

    The recipe calls for almond flour (which is gluten-free), but if that is not available, you can certainly use all purpose flour. Once the ingredients are well-combined, you will have a bowl of well-seasoned ground chicken, ready and waiting for you to shape into meatballs.

    Ingredients for the Italian Chicken Parmesan Meatballs are placed in a large bowl before combining.After combining the ingredients, the ground chicken mixture is ready to form meatballs.

    Time to Form The Italian Chicken Parmesan Meatballs

    Now it’s time to make Italian Chicken Parmesan Meatballs! Again, using your hands, roll the ground chicken mixture into 12 evenly shaped, round meatballs.

    Place the meatballs onto a parchment paper-lined baking sheet, leaving a small space in between each of them. Now they’re ready to bake! See how easy they are to make?

    Twelve meatballs are placed on a parchment paper-lined baking sheet to bake.

    Time To Bake!

    Place the baking sheet (and meatballs!) into a preheated 350°F. oven on a middle rack. Bake the Italian Chicken Parmesan Meatballs for approximately 22-25 minutes, until cooked through and lightly browned on top. Oven temperatures vary, so you might want to check them at the 22 minute mark.

    If you would like them browned a bit more after they’re done baking (we do!), simply switch the oven to the broiler setting. Place the baking sheet about 3-4″ from the broiler element, and broil the meatballs for 1-2 more minutes. Rotate the pan halfway through the broiling time. TIP: KEEP AN EYE ON THEM SO THEY DON’T BURN!

    Once baked, the Italian Chicken Parmesan Meatballs will be golden brown on top.A close up of one of the Italian Chicken Parmesan Meatballs on a spatula.

    Ready To Eat Italian Chicken Parmesan Meatballs!

    When done, immediately serve the Italian Chicken Parmesan Meatballs while hot. If you want to go the all healthy route, simply place 3 meatballs per serving on a plate, and serve alongside a cool, crisp mixed green salad, or a favorite vegetable.

    You can also serve these delicious, healthy meatballs with your favorite sauce and pasta. It’s your choice! However you choose to serve them, I think you are gonna love these delicious meatballs. They also freeze well, so you can save a few for another meal, if desired.

    Three Italian Chicken Parmesan Meatballs on a plate with a mixed green salad on the side.

    I really hope you enjoy this simple recipe. We sure do! The meatballs are easy to make, so they are perfect for a busy day! Thanks for stopping by today. I hope you will come back again soon, for more family friendly recipes. Take care, and have a wonderful day.

    Looking For More MEATBALL Recipes?

    You can find ALL of my recipes in the Recipe Index, located at the top of the page. I have several meatball recipes you might enjoy, including:

    Interested In More Recipes?

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

    You Can Also Find Me On Social Media:

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

    Author's signature

    Recipe adapted from: The book “Food Meets Faith- Total Trifecta of Weight Loss”, by Isabel D. Price, page 78, New Life Promise, published by Live Smart Solutions, LLC, 2019

    PRINT
    Italian Chicken Parmesan Meatballs
    Prep Time
    10 mins
    Cook Time
    22 mins
    Total Time
    32 mins
     

    It's so easy to make Italian Chicken Parmesan Meatballs! Mix and bake delicious, healthy meatballs to serve as is, or with a favorite sauce.

    Category: Dinner, Lunch
    Cuisine: Italian
    Keyword: Italian Chicken Parmesan Meatballs
    Servings: 4 (3 meatballs per serving)
    Calories Per Serving: 261 kcal
    Author: JB @ The Grateful Girl Cooks!
    Ingredients
    • 1 pound ground chicken
    • 1¼ cups chopped, fresh spinach leaves
    • ⅓ cup grated Parmesan cheese
    • ⅓ cup all purpose flour can substitute almond flour for gluten-free
    • 3 cloves garlic minced
    • 1 large egg lightly beaten
    • ½ teaspoon sea salt
    • ¼ teaspoon ground black pepper
    • ¼ teaspoon Italian seasoning
    • ¼ teaspoon onion powder
    • ¼ teaspoon red chili pepper flakes (optional, but good)
    US Customary - Metric
    Instructions

    1. Preheat oven to 350°F. Line a rimmed baking sheet with parchment paper and set aside.

    2. Place all ingredients in a large mixing bowl. Mix ingredients well (you can use your hands or a fork), until they're fully combined.

    3. Using your hands, divide and roll ground chicken mixture into 12 evenly shaped, round meatballs. Place meatballs onto the parchment paper-lined baking sheet, leaving a small space between each one.

    4. Place baking sheet into preheated oven on the middle rack. Bake meatballs for approx. 22-25 minutes, until cooked through and lightly browned on top. Oven temperatures vary, so check them at the 22 minute mark. TIP: If you would like them browned a bit more after they're done, simply switch oven to the broiler setting. Place baking sheet about 3-4" from the broiler element. Broil meatballs for 1-2 more minutes. Rotate pan halfway through broiling time. TIP: KEEP AN EYE ON THEM SO THEY DON'T BURN!

    5. Remove from oven, and transfer the meatballs from baking sheet to plates. Serve as is, or with a favorite sauce or side dish. Enjoy!

    Recipe Notes

    NOTE: Caloric calculation made using all purpose flour

    Nutrition Facts
    Italian Chicken Parmesan Meatballs
    Amount Per Serving (1 3 meatballs)
    Calories 261 Calories from Fat 117
    % Daily Value*
    Fat 13g20%
    Saturated Fat 4g25%
    Trans Fat 1g
    Polyunsaturated Fat 2g
    Monounsaturated Fat 5g
    Cholesterol 151mg50%
    Sodium 514mg22%
    Potassium 699mg20%
    Carbohydrates 10g3%
    Fiber 1g4%
    Sugar 1g1%
    Protein 26g52%
    Vitamin A 1059IU21%
    Vitamin C 3mg4%
    Calcium 125mg13%
    Iron 2mg11%
    * Percent Daily Values are based on a 2000 calorie diet.

    Here’s one more to pin on your Pinterest boards!It's so easy to make Italian Chicken Parmesan Meatballs! Mix and bake delicious, healthy meatballs to serve as is, or with a favorite sauce.


    Aug
    2021

    Mini Peach Cobbler Skillets

    categories: Cobblers and Crisps, Desserts
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    Enjoy the taste of summer with these cute, yummy 6″ mini peach cobbler skillets a la mode! Recipe makes makes 6 servings (2 per skillet).
    Enjoy the taste of summer with these cute, yummy 6" mini peach cobbler skillets a la mode! Recipe makes makes 6 servings (2 per skillet).

    Do you enjoy peach cobbler? We really do! I make at least ONE peach cobbler every single summer, using the fresh local peaches we pick at U-Pick farms, the Farmer’s Market or the store. It’s a dessert I always look forward to serving. YUM.

    Today I want to share a recipe for these cute little mini peach cobbler skillets! I adapted this recipe from a peach cobbler recipe I made last summer. You will need three 6″ mini cast iron skillets (you can get them online fairly cheaply), and they are a fun way to serve and share this treat with a spouse, significant other, family or friends.

    Each skillet will yield two servings, but if you are feeling EXTRA hungry (ha ha), each person (3 total) can have their own! Served with a scoop (or two) of vanilla ice cream, these mini peach cobbler skillets will be a huge hit! The recipe is fairly simple, too. Honestly the hardest thing is simply peeling and slicing the peaches! Here’s how to make this delicious dessert.

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

    Prepare The Peach Cobbler Filling

    For this recipe we use fresh peaches. You can use 3-4 LARGE peaches or about 6 medium sized peaches. We were given some delicious peaches by some of our neighbors, so I used several to make this dessert. Aren’t they gorgeous?

    To make the peach cobbler filling, peel, cut in half, and remove the pit from the peaches. Slice the peaches into about 1″ slices, and place them in a large saucepan. Add fresh lemon juice, ½ cup granulated sugar, vanilla extract and ground cinnamon. Stir the peaches gently until all ingredients are combined.

    Fresh peaches are ready to peel, pit and slice for the cobbler skillets.

    Bring the peach mixture to a boil, on medium-high heat, stirring constantly while it cooks. When it begins boiling, remove the pan from the heat, set aside, and let it cool down on the counter.

    Sliced peaches and other ingredients are brought to a boil in a saucepan.

    Make The Batter

    While the peaches are cooling down, you can make the batter for the Mini Peach Cobbler Skillets. In a large mixing bowl, sift flour, granulated sugar, baking powder, and salt. Pour in the milk, and stir only until the ingredients are fully combined (don’t overmix). Set the batter aside.

    Mixing the batter for the mini peach cobbler skillets is easy!

    Preparing The Mini Peach Cobbler Skillets

    Okay… now it’s time to fill the skillets. Melt the butter and then divide it evenly between three 6″ mini cast iron skillets. Brush or swirl it to cover bottom of skillet. Next you will need to pour in the batter (dividing it evenly between the three skillets). DO NOT STIR THE BATTER INTO THE MELTED BUTTER! It should just sit on top of the melted butter!

    The final step is to add the peach filling, dividing it evenly between the three skillets. DO NOT STIR THE PEACHES INTO THE BATTER! They should just sit on top of the batter. As the mini cobblers bake, the batter will rise up and cover a good part of the peaches.

    Melted butter is divided between three 6" cast iron mini skillets.Batter is poured onto the top of melted butter, but is not stirred in.Peach filling is added to the top of the cobbler batter, but is not stirred in.

    Baking the Mini Peach Cobbler Skillets

    Now the mini peach cobbler skillets are ready to bake! Place the skillets (uncovered) on the middle rack in a preheated 375°F. oven. Bake the mini peach cobbler skillets for 35-40 minutes. Once done, the top of the cobblers should be golden brown and the peach filling should be hot and bubbly.

    Carefully remove the skillets from the oven. Transfer the skillets to a wire rack and let them cool slightly for 5-10 minutes, before serving.

    After baking, the mini peach cobbler skillets cool slightly on a wire rack.

    Time To EAT!

    Each skillet is fairly small, but is enough for two servings per skillet, unless you just want to gobble the whole thing up (your choice). My hubby likes to eat half of his, then save the other half for the next day!

    To serve, simply top each of the mini peach cobbler skillets with a small scoop of vanilla ice cream. Grab a spoon and dig in… they are DELICIOUS! By the way… if you want to freeze them, let them completely cool, then wrap the skillets very well in plastic wrap and then aluminum foil. When ready to enjoy later, simply thaw completely and re-warm.

    The peach cobbler is golden brown on top and the filling is bubbly once done baking.Top each of the mini peach cobbler skillets with a scoop of vanilla ice cream and serve!

    I hope you enjoy these mini peach cobbler skillets! We love them, and they are a delicious dessert, especially when presented/served in cute little cast iron skillets! Thank you for stopping by, and I hope you will come back soon for more family friendly recipes. Have a great day!

    Looking For More COBBLER Or CRISPS Recipes?

    You can find ALL of my recipes in the Recipe Index, located at the top of the page. I have a wonderful variety of delicious cobbler and crisps recipes you’ll enjoy, including:

    Interested In More Recipes?

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

    You Can Also Find Me On Social Media:

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

    Author's signature

    Recipe Adapted From: My previously published recipe for Fresh Peach Cobbler.

    PRINT
    Mini Peach Cobbler Skillets
    Prep Time
    15 mins
    Cook Time
    35 mins
    Total Time
    50 mins
     

    Enjoy the taste of summer with these cute, yummy 6" mini peach cobbler skillets a la mode! Recipe makes makes 6 servings (2 per skillet).

    Category: Desssert
    Cuisine: American
    Keyword: mini peach cobbler skillets
    Servings: 6 (2 per skillet)
    Calories Per Serving: 279 kcal
    Author: JB @ The Grateful Girl Cooks!
    Ingredients
    • 3-4 large peaches or 6 medium
    • ½ cup granulated sugar
    • ½ Tablespoon fresh lemon juice
    • ½ teaspoon vanilla extract
    • ½ teaspoon ground cinnamon
    • ½ cup all purpose flour
    • ½ cup granulated sugar
    • ½ Tablespoon baking powder
    • ⅛ teaspoon kosher salt
    • ½ cup milk
    • 4 Tablespoons butter = ½ stick, melted
    US Customary - Metric
    Instructions

    1. Preheat oven to 375°F.

    2. Make Peach Filling: Peel, cut in half, and remove pit from peaches. Cut peaches into 1" slices; place in large saucepan. Add ½ cup sugar, lemon juice, vanilla and cinnamon. Stir gently until ingredients are combined. Bring mixture to a boil on medium-high heat, stirring constantly while it cooks. When it begins boiling, remove pan from heat, set aside, and let cool.

    3. Make Batter: In large mixing bowl, sift flour, sugar, baking powder and salt. Pour in milk; stir only until ingredients are fully combined (don't overmix). Set batter aside.

    4. Make The Cobbler Skillets: Melt butter and divide it evenly between three 6" mini cast iron skillets. Brush or swirl it to cover bottom of skillet. Pour in the batter (dividing it evenly between skillets). DO NOT STIR THE BATTER INTO THE MELTED BUTTER! It should sit on top of the melted butter. Add peach filling, dividing it evenly between skillets. DO NOT STIR THE PEACHES INTO THE BATTER! They should sit on top of the batter. As they bake, the batter will rise up and cover a good part of the peaches.

    5. Bake: Place skillets (uncovered) on middle rack in oven. Bake for 35-40 minutes. When done, the top of the cobblers should be golden brown and peach filling should be bubbly. Carefully remove hot skillets from oven; place on wire rack to cool for 5-10 minutes, before serving. Serve with ice cream, if desired. Enjoy!

    Nutrition Facts
    Mini Peach Cobbler Skillets
    Amount Per Serving (1 (1/2 of skillet))
    Calories 279 Calories from Fat 72
    % Daily Value*
    Fat 8g12%
    Saturated Fat 5g31%
    Trans Fat 1g
    Polyunsaturated Fat 1g
    Monounsaturated Fat 2g
    Cholesterol 21mg7%
    Sodium 125mg5%
    Potassium 313mg9%
    Carbohydrates 51g17%
    Fiber 2g8%
    Sugar 42g47%
    Protein 3g6%
    Vitamin A 558IU11%
    Vitamin C 6mg7%
    Calcium 79mg8%
    Iron 1mg6%
    * Percent Daily Values are based on a 2000 calorie diet.

    Here’s one more to pin on your Pinterest boards!Enjoy the taste of summer with these cute, yummy 6" mini peach cobbler skillets a la mode! Recipe makes makes 6 servings (2 per skillet).


    Aug
    2021

    Smoky Grilled Chicken Marinade

    categories: Sauces and Dressings
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    Make this simple, no fuss, Smoky Grilled Chicken Marinade to add extra flavor to your chicken before cooking on the BBQ. It’s good on steak, too.
    Make this simple, no fuss, Smoky Grilled Chicken Marinade to add extra flavor to chicken before cooking on the BBQ. It's good on steak, too.

    I am always on the lookout for new recipes to try, and nine times out of ten, we end up enjoying them! This simple marinade is full of flavor, and is a cinch to make. The recipe makes enough to marinate 4 pieces of chicken (shown in my photos) or it can also be used to marinate 2 beef steaks. This recipe can easily be doubled for larger quantities of meat.

    I found this recipe years ago in one of the old cookbooks in my collection, and changed a couple things, to suit our taste. The original author said it is a “copycat” recipe from Stuart Anderson’s steakhouse. They use it primarily on steaks, but we think it is a FANTASTIC marinade for chicken! We haven’t had a Stuart Anderson’s restaurant in our city for many years, but I knew their marinade recipe HAD to be good. Guess what? It IS good!

    NOTE: The meat you use will need to marinate for at least 4 hours (or overnight) for the BEST flavor, so plan ahead. I usually put the marinated meat into the refrigerator first thing in the morning, and it’s perfectly marinated by dinner time! EASY PEASY! Here’s how to make this smoky grilled chicken marinade.

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

    Making The Smoky Grilled Chicken Marinade Is EASY!

    The ingredients in this marinade are Liquid Smoke (found in most grocery stores), garlic, oil, water, salt, red pepper flakes, and fresh parsley. Measure all of the ingredients (except for the meat) into a medium sized bowl. Whisk these ingredients well, for a couple minutes, until they become fully blended.

    Ingredients to make the smoky grilled chicken marinade are mixed together in a bowl.After mixing, the flavorful marinade is ready to add to raw chicken.

    Marinating The Chicken Pieces

    Place 4 pieces chicken (I used 4 thighs) in a container with a lid OR in a re-sealable plastic bag. Pour the marinade over the meat, and then seal the bag. Make sure some of the marinade covers all sides of the meat.

    Place the sealed bag in the refrigerator and let the meat marinate for at least 4 hours OR overnight. Occasionally turn the bag over to re-distribute the marinade, for best results.

    Four chicken thighs are soaking in the marinade in a re-sealable bag for several hours.

    Onto The Grill They Go!

    Remove the chicken from the marinade after it has marinated for at least 4 hours. You can discard any remaining marinade. Cook the chicken (or steaks, if using) on a hot BBQ grill until done.

    Chicken is done when it reaches an internal temperature of 160°F (white meat) and 165°F (dark meat). **If using the marinade for steaks, cook them to your desired doneness. Once done, transfer the cooked meat to a serving platter.

    Chicken cooking on the BBQ after soaking in the smoky grilled chicken marinade for hours.

    Ready To Enjoy Some Delicious Grilled Chicken!

    Now you’re ready to enjoy the chicken with it’s nice flavor from the smoky grilled chicken marinade. Serve the chicken (or steak) with a couple of your favorite side dishes and enjoy a delicious, simple meal.

    Grilled chicken thighs are ready to enjoy after marinating in sauce, then being grilled.Ready to eat the chicken flavored with smoky grilled chicken marinade,The grilled chicken thighs have a nice smoky flavor and are served with fruit salad and rice.

    I hope you’ll try this simple recipe for smoky grilled chicken marinade. It imparts a nice, “smoky” flavor to the chicken (or steaks, if using), which we really enjoy. Thank you for stopping by, and I hope you’ll come back soon for more family-friendly recipes. Have a great day!

    Looking For More SAUCE Or MARINADE Recipes?

    You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have a variety of sauce recipes, both savory and sweet you might enjoy, including:

    Interested In More Recipes?

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

    You Can Also Find Me On Social Media:

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

    Author's signature

    Recipe adapted from: the book “Top Secret Restaurant Recipes”, by Todd Wilbur, published 1997 by The Penguin Group, page 281.

    PRINT
    Smoky Grilled Chicken Marinade
    Prep Time
    5 mins
    Marinating Time (inactive prep)
    1 hr
    Total Time
    1 hr 5 mins
     

    Make this simple, no fuss, Smoky Grilled Chicken Marinade to add extra flavor to your chicken before cooking on the BBQ. It's good on steak, too.

    Category: Grilling Sauce, Marinades
    Cuisine: American
    Keyword: smoky grilled chicken marinade
    Servings: 1 TOTAL AMOUNT
    Calories Per Serving: 80 kcal
    Author: JB @ The Grateful Girl Cooks!
    Ingredients
    • 4 teaspoons Liquid Smoke
    • 2 teaspoons vegetable oil
    • ½ cup water
    • 1½ teaspoons kosher salt
    • 2 cloves garlic , minced
    • ¼ teaspoon onion powder
    • ¼ teaspoon minced, fresh parsley
    • 1 pinch red pepper flakes , optional, but good
    Enough for 4 pieces chicken OR 2 beef steaks
      US Customary - Metric
      Instructions

      1. Measure all ingredients (except for the meat) in a medium sized bowl. Whisk well for a couple minutes, until fully blended.

      2. Place 4 pieces chicken (or 2 steaks) in a flat container with a lid OR in a re-sealable plastic bag. Pour marinade into the bag/container; seal bag/container. Make sure all sides of meat are covered with some of the marinade. Place bag/container in refrigerator. Let meat marinate at least 4 hours OR overnight. Occasionally turn bag (or meat in container) over to re-distribute the marinade, for best flavor. When ready to cook, remove meat from bag or container. Discard marinade.

      3. Cook chicken on a hot BBQ grill until done. Chicken is done when it reaches an internal temperature of 160°F (white meat) and 165°F (dark meat). If using the marinade for steaks, cook them to your liking. Once done, transfer the cooked meat to a serving platter. Serve, and enjoy!

      Recipe Notes

      NOTES: The total amount of marinade is enough for 4 pieces of chicken OR 2 steaks, but can easily be doubled.

      Nutrition Facts
      Smoky Grilled Chicken Marinade
      Amount Per Serving (1 Total Amount Of Marinade)
      Calories 80 Calories from Fat 72
      % Daily Value*
      Fat 8g12%
      Saturated Fat 7g44%
      Polyunsaturated Fat 1g
      Monounsaturated Fat 1g
      Sodium 3542mg154%
      Potassium 32mg1%
      Carbohydrates 2g1%
      Fiber 1g4%
      Sugar 1g1%
      Protein 1g2%
      Vitamin A 32IU1%
      Vitamin C 2mg2%
      Calcium 19mg2%
      Iron 1mg6%
      * Percent Daily Values are based on a 2000 calorie diet.

      Here’s one more to pin on your Pinterest boards!Make this simple, no fuss, Smoky Grilled Chicken Marinade to add extra flavor to chicken before cooking on the BBQ. It's good on steak, too.