Blackberry Scones

Anyone who knows me well, knows I love a good scone… and I sure do love these yummy Blackberry Scones!Blackberry Scones / The Grateful Girl Cooks!
Blackberries grow wild all over the beautiful Pacific Northwest.  We have a forest park behind our home and the blackberry vines creep over our back fence (until we madly hack them back each Fall!).  This summer we have a bumper crop of blackberries, free for the taking (I will cut the vines back AFTER I get all the blackberries we can handle!).  I’ve been picking berries every other day, and get about a quart of berries each time.  I’ve already used them to make  a Blackberry Cobbler, a Berry and Orange Spinach Salad, and  Blackberry Pie Bars, so now I’m making blackberry scones, and have saved a bunch more to make jam. Yeehaw!

These scones are very easy to prepare; the method used is similar to my other scone recipes on this blog.  For this particular recipe, it is important to use frozen blackberries, because blackberries are really juicy and if not frozen, they will “leak” juice all over the scones while mixing and baking.  Here’s how to make them:

First, preheat your oven to 400 degrees F.  In a large bowl, whisk together the all purpose flour, baking powder and salt.  Cut up COLD butter into small chunks and add to flour mixture.  Use a pastry blender and cut the butter into the flour until the butter has been reduced to the size of small peas.  You can also do this in a food processor, if desired.  Add sugar, and stir to combine. Set aside.

Blackberry Scones / The Grateful Girl Cooks!

In a separate bowl, add heavy whipping cream, eggs and vanilla extract. Whisk together until blended.  Set aside.

Blackberry Scones / The Grateful Girl Cooks!

Add frozen blackberries to flour mixture. Toss gently to lightly coat the berries with flour.

Blackberry Scones / The Grateful Girl Cooks!

Pour the whisked whipping cream/egg mixture into the flour mixture.  Stir gently to mix. Please note that the frozen berries will begin to thaw very quickly, so do this step quickly, but gently.  Your dough will be fairly sticky.

Blackberry Scones / The Grateful Girl Cooks!

Once mixed, place the dough onto a lightly floured work surface. Knead the dough VERY LIGHTLY 3-4 times to ensure the dough comes together in a ball.  Shape dough into an 8 inch circle using your clean hands.  The dough should be about 1½ inches high.  Cut into 8 wedges with a sharp knife or pizza cutter (I always use a pizza cutter- easy, and works like a charm!).

Place the scones onto an ungreased baking sheet in a circle.  I leave a little space between each wedge. If desired, sprinkle tops with sugar (optional).  Bake in preheated 400 degree oven for 20-22 minutes, or until tops are light golden brown in color and they are “set” in the middle.

Blackberry Scones / The Grateful Girl Cooks!

Blackberry Scones / The Grateful Girl Cooks!

Blackberry Scones / The Grateful Girl Cooks!

When scones are finished baking, let them cool on the baking sheet for several minutes, then separate them and transfer to a wire rack to finish cooling.  That’s it!  I hope you enjoy these tasty blackberry scones for breakfast, or for an afternoon treat with some tea, coffee, or a big cold glass of milk! They are delicious!

Blackberry Scones / The Grateful Girl Cooks!

Blackberry Scones / The Grateful Girl Cooks!

Thanks for taking time to look at this recipe!  I am thankful to Roberta Reynolds for this delicious recipe, and hope you give it a try (and give my other scone recipes a look, too!). Have a wonderful day, friends… be kind and encouraging to others out there in the big ol’ world. It can really make a positive difference in someones day!

Blackberry Scones / The Grateful Girl Cooks!

Recipe Adapted From:  http://birdsnestbites.com/blackberry-scones/

Blackberry Scones
 
Prep time
Cook time
Total time
 
As Prepared By:
Recipe type: Breakfast
Serves: 8 scones
Ingredients
  • 2 cups all purpose flour
  • 2½ teaspoons baking powder
  • 1 teaspoon salt
  • 7 Tablespoons COLD butter (almost a whole cube)
  • ¼ cup granulated sugar
  • ½ cup heavy whipping cream
  • 2 large eggs
  • 1½ teaspoons vanilla extract
  • 1½ cups FROZEN blackberries
Directions
  1. Preheat oven to 400 degrees. In a large bowl, whisk together the flour, baking powder and salt. Cut up COLD butter into small chunks; add to flour mixture. Use a pastry blender and cut the butter into the flour until butter has been reduced to the size of small peas. You can also do this in a food processor if desired. Add sugar; stir to combine. Set aside.
  2. In separate bowl, add heavy whipping cream, eggs and vanilla extract. Whisk together until blended. Set aside.
  3. Add frozen blackberries to flour mixture. Toss gently to lightly coat the berries with flour. Pour whipping cream/egg mixture into flour mixture. Stir gently to mix. Please note that frozen berries will begin to thaw very fast, so do this step quickly, but gently. Your dough will be fairly sticky.
  4. Once mixed, place the dough onto a lightly floured work surface. Knead the dough VERY LIGHTLY 3-4 times so dough comes together in a ball. Shape dough into an 8 inch circle using your hands. The dough should be about 1½ inches high. Cut into 8 wedges with a sharp knife or pizza cutter.
  5. Place the scones onto an ungreased baking sheet in a circle, leaving a little space between each wedge. If desired, sprinkle tops with sugar (optional). Bake in preheated 400 degree oven for 20-22 minutes, or until tops are light golden brown in color and they are "set" in the middle. When finished baking, let scones cool on baking sheet for several minutes, then transfer to a wire rack to finish cooling. Serve at room temperature... and enjoy!

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Albondigas Soup

I made Albondigas Soup for dinner a couple of days ago… did you know that “Albondigas” simply means “little meatballs”? That’s right! This is a yummy “little meatball soup”.  It’s very simple to make… and it sure tastes good!Albondigas Soup / The Grateful Girl Cooks!
I was given this recipe at my bridal shower (almost 40 years ago) by the Mom of one of my bridesmaids.  I have made this soup numerous times over the years, and we still enjoy it to this day. Simple and economical to make, the soup has a mild Southwestern flavor, due in small part to chili powder and other spices, and the meatballs, filled with ground beef and rice really help fill you up, too! The soup is perfect served as an pre-dinner soup (in small portions), or as a main course. We had it for our meal as the main course, with a thick slice of french bread. YUM.

The soup is entirely cooked in one pan. Even the meatballs are added uncooked to the hot broth and they cook in the pan. No pre-browning of the meatballs is necessary, so it really doesn’t take much work at all to serve up a hot, steaming pot of albondigas soup! Here’s how to make it:  Saute chopped onions in large soup pot in hot oil until onions are limp, but not yet browned.

Albondigas Soup / The Grateful Girl Cooks!
Add the rest of soup ingredients to the pan (chili powder, garlic powder, bisque of tomato soup, condensed beef consomme, water, sliced celery and carrots. Simmer, uncovered, on medium-low heat for 20 minutes, stirring occasionally. While soup is simmering, make the meatballs.

Albondigas Soup / The Grateful Girl Cooks!

While soup is simmering, make the meatballs by combining ground beef, cooked rice, cornstarch, garlic powder, oregano, egg, salt, pepper, and dried parsley in a large bowl. Mix well to fully combine ingredients. Form the meat mixture into small meatballs about the size of a walnut shell (about 1½ inches wide – I was able to make 31 little meatballs). I placed them on parchment paper as I formed them.

Albondigas Soup / The Grateful Girl Cooks!Albondigas Soup / The Grateful Girl Cooks!Albondigas Soup / The Grateful Girl Cooks!

Carefully place the meatballs (uncooked) into the simmering soup broth.  They will sink to the bottom of the pot.  It is easiest to gently put them into pot with your fingers, not a spoon as shown. I took this photo so you could see that the meatballs go into the pot “uncooked”. The meatballs begin to cook immediately after putting them in, as you can see by the next photo, taken about 30 seconds after adding them.

Albondigas Soup / The Grateful Girl Cooks!Albondigas Soup / The Grateful Girl Cooks!
Simmer the soup on low for 30 minutes after adding the meatballs. When done, the fully cooked meatballs will have floated to the top of the soup.

Albondigas Soup / The Grateful Girl Cooks!

All that’s left to do is to ladle the hot soup into individual bowls. Serve soup hot with a slice of toasted french bread, and a nice mixed green salad on the side… and enjoy!

Albondigas Soup / The Grateful Girl Cooks!

I hope you enjoy this simple to prepare, yet very tasty soup! Have a wonderful day!

Albondigas Soup / The Grateful Girl Cooks!

Recipe Source: Mrs. Phyllis Dean

Albondigas Soup
 
Prep time
Cook time
Total time
 
Delicious Albondigas ("little meatball") Soup is easy and inexpensive Southwestern flavored soup to prepare, and can be served as a first course or an entree!
As Prepared By:
Recipe type: Soup
Serves: 6 servings
Ingredients
For the broth:
  • ½ cup chopped onion
  • 2 Tablespoons vegetable oil
  • ½ teaspoon chili powder
  • dash of garlic powder or garlic salt
  • 1 can Campbells Bisque of Tomato Soup
  • 3 cans Campbells Condensed Beef Consomme soup
  • 3 cans water
  • 1½ cups sliced carrots
  • 1½ cups sliced celery
For the meatballs:
  • 1 pound ground beef
  • ½ cup COOKED rice
  • 1 Tablespoons cornstarch
  • Dash garlic powder or garlic salt
  • ¼ teaspoon dried oregano
  • 1 teaspoon salt
  • ¼ teaspoon black pepper
  • 1 egg
  • ¼ cup parsley flakes
Directions
  1. Heat oil in large soup pot. Saute onion until limp, but not browned. Add remainder of soup ingredients (chili powder, garlic powder, salt, tomato soup, beef consomme, water, sliced carrots and celery). Simmer uncovered on medium-low heat for 20 minutes, stirring occasionally. While soup simmers, make the meatballs.
  2. Combine all ingredients for meatballs in medium bowl (ground beef, cooked rice, cornstarch, garlic powder, oregano, salt, pepper, egg and parsley). Stir well, to fully combine. Form little meatballs with your hands (meatballs should be only about 1½ inches wide). Set formed meatballs on wax paper or parchment paper while you continue to make meatballs.
  3. When soup is done simmering (after 20 minutes), carefully add the uncooked meatballs to the hot broth. They will sink to bottom of pan, but will begin to cook immediately. Cook, uncovered, on a low simmer for 30 minutes. When done, the meatballs will be cooked through and will float to the surface of the soup. Ladle up the hot soup into individual bowls... serve and enjoy!

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We’re Celebrating!

We're Celebrating! / The Grateful Girl Cooks!

I am so grateful for the way this little ol’ blog has slowly grown over the past 3 years. It has been a labor of LOVE.  Thank you for reading, trying and sharing my recipes, and letting me know how they turned out, etc.  I couldn’t do this without you!

Have a fantastic day, friends!

We're Celebrating! / The Grateful Girl Cooks!

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Potato Hash with Rosemary

If you are looking for a simple vegetable side dish to serve with beef, poultry or pork, may I suggest this simple yet delicious Potato Hash With Rosemary?Potato Hash with Rosemary / The Grateful Girl Cooks!
I found the recipe for this side dish in a Southern Living cookbook I bought while on vacation in Washington state earlier this summer. The recipe couldn’t be simpler… baking potato, sweet potato, onion, garlic, fresh rosemary, and light seasonings are cooked together until tender… then served. The potato hash was a wonderful side dish for a chicken dinner I fixed recently, so I wanted to share this easy recipe with YOU, in the hope that you will want to try it, too!

Here’s how to make it:  First, prep the ingredients (truly this is easy, and it’s the “hardest” part of the whole recipe).  Peel and cube potatoes, mince garlic, chop onion and fresh rosemary.

Potato Hash with Rosemary / The Grateful Girl Cooks!

Heat olive oil in a non-stick skillet on medium-low heat. Add rest of ingredients except for garnish (potato, sweet potato, onion, garlic, Tablespoon of fresh rosemary, salt and pepper). Stir together.  Cover skillet and cook (on medium-low) for 20-25 minutes, stirring and turning occasionally, until potatoes are tender.

Potato Hash with Rosemary / The Grateful Girl Cooks!

When done, transfer potato hash to serving dish and garnish with fresh sprigs of rosemary.
Serve hot, and enjoy this simple veggie side dish!

Potato Hash with Rosemary / The Grateful Girl Cooks!

I think it looks pretty good… and guess what? It TASTES good, also! Win-Win!

Potato Hash with Rosemary / The Grateful Girl Cooks!

I enjoy finding and trying new recipes for side dishes, and glad I found this one. Hope you have the opportunity to try making these, as well, and trust you enjoy them. Hope you have a fantastic day, friends. I am grateful today for another GORGEOUS warm summer day here in Oregon.

Potato Hash with Rosemary / The Grateful Girl Cooks!Recipe Source: The cookbook “Southern Living – 1998 Annual Recipes”, Published 1998, Oxmoor House, Inc., Book Division of Southern Progress Corporation, page 16.

Potato Hash with Rosemary
 
Prep time
Cook time
Total time
 
This easy to prepare potato hash, lightly seasoned with salt, pepper, onion, and fresh rosemary is a simple side for most beef, pork and poultry dishes.
As Prepared By:
Recipe type: Side Dish
Serves: 4 servings
Ingredients
  • 1 large baking potato, peeled and cubed
  • 1 large sweet potato, peeled and cubed
  • ¼ cup chopped onion
  • 2 garlic cloves, minced
  • 2 Tablespoons olive oil
  • 1 Tablespoon chopped fresh rosemary
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper
  • **Garnish (optional): fresh sprigs of rosemary
Directions
  1. Heat olive oil in a non-stick skillet on medium-low heat. Add rest of ingredients except for garnish (potato, sweet potato, onion, garlic, Tablespoon of fresh rosemary, salt and pepper). Stir together.
  2. Cover skillet and cook (on medium-low) for 20-25 minutes, stirring occasionally, until potatoes are tender.
  3. When done, transfer potato hash to serving dish and garnish with fresh sprigs of rosemary.
  4. Serve hot, and enjoy this simple side dish!

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The Pioneer Woman’s Blackberry Cobbler

It’s the middle of summer here in the Pacific Northwest, and wild blackberries are everywhere!  I recently tried a new cobbler recipe after picking blackberries near our home.  It’s called The Pioneer Woman’s Blackberry Cobbler!  This type of cobbler is slightly different than other recipes, but anything Ree Drummond (The Pioneer Woman) makes is fabulous!The Pioneer Woman's Blackberry Cobbler / The Grateful Girl Cooks!
Most cobblers tend to put the berries on the bottom of the dish, then batter is poured or spooned over the berries. That’s how I would normally make a berry cobbler.  Not so with this version!  The batter is placed in the pan first, then the berries and sugar are placed on top…creating a more cake-like texture under the berries!

This technique sounded interesting to me (and I always am curious about new ways of doing things), so I decided to make a blackberry cobbler, using some of the free wild blackberries I picked just a few blocks from our home.  We also have a lot of blackberries growing over our back fence from the forest behind our home… how fun to have an huge and FREE supply of these tasty berries! I just HAD to make a cobbler, and decided to try this version!

The Pioneer Woman's Blackberry Cobbler / The Grateful Girl Cooks!
The recipe is very simple to prepare… and I gotta tell ya… homemade berry cobbler and a scoop of ice cream is the perfect summer dessert, if you ask me!  Here’s how to make this berry delicious cobbler:

First, melt butter in the microwave, then let it cool.  In a separate medium mixing bowl, combine 1 cup of granulated sugar and flour. Whisk in a cup of milk until batter is formed. Slowly drizzle in the cooled down melted butter, and whisk well, to fully combine ingredients.

The Pioneer Woman's Blackberry Cobbler / The Grateful Girl Cooks!

The Pioneer Woman's Blackberry Cobbler / The Grateful Girl Cooks!

Grease or butter a 9 inch round baking dish.  Pour the batter into the prepared dish, and spread evenly.

The Pioneer Woman's Blackberry Cobbler / The Grateful Girl Cooks!
Rinse the blackberries and then pat them dry. Evenly place the blackberries on top of the batter. Sprinkle the berries with 1/4 cup granulated sugar.

The Pioneer Woman's Blackberry Cobbler / The Grateful Girl Cooks!

The Pioneer Woman's Blackberry Cobbler / The Grateful Girl Cooks!

Bake cobbler in a preheated 350 degree oven for 55-60 minutes, until the cobbler is bubbly and the surface is golden in color.  If you want, you can remove the cobbler from the oven about 10 minutes before it is done, sprinkle the top with another couple teaspoons of sugar, then place back in oven for final 10 minutes. (This is what I did).

The Pioneer Woman's Blackberry Cobbler / The Grateful Girl Cooks!

The Pioneer Woman's Blackberry Cobbler / The Grateful Girl Cooks!

When cobbler is done, remove pan from oven. Let it cool down a little bit before serving, then slice it up and serve with a big ol’ scoop of vanilla ice cream! Enjoy this delicious dessert!

The Pioneer Woman's Blackberry Cobbler / The Grateful Girl Cooks!

The Pioneer Woman's Blackberry Cobbler / The Grateful Girl Cooks!

This was certainly an EASY recipe… and it was really yummy, too! Hope you will consider making this recipe (fixing it with fresh boysenberries would be amazing, as well!).

Have a wonderful day!

The Pioneer Woman's Blackberry Cobbler / The Grateful Girl Cooks!

Recipe Source: http://www.thepioneerwoman.com/cooking/the_great_cobbl/

The Pioneer Woman's Blackberry Cobbler
 
Prep time
Cook time
Total time
 
As Prepared By:
Recipe type: Dessert
Serves: 6-8 servings
Ingredients
  • 1 cube butter, melted, cooled to room temp.
  • 1¼ cups granulated sugar, divided
  • 1 cup self-rising flour (See note section for substitution)
  • 1 cup milk
  • 2-3 cups blackberries (fresh or frozen) I used 3 cups fresh.
  • 1 teaspoon granulated sugar (to sprinkle on cobbler during last 10 minutes of baking)
Directions
  1. First, melt butter in the microwave, then let it cool. In a separate medium mixing bowl, combine 1 cup of granulated sugar and flour. Whisk in a cup of milk until batter is formed. Slowly drizzle in the cooled down melted butter, and whisk well, to fully combine ingredients.
  2. Grease or butter a 9 inch round baking dish. Pour the batter into the prepared dish, and spread evenly.
  3. Rinse the blackberries and then pat them dry. Evenly place the blackberries on top of the batter. Sprinkle the berries with ¼ cup granulated sugar.
  4. Bake cobbler in a preheated 350 degree oven for 55-60 minutes, until the cobbler is bubbly and surface is golden in color. If you want, you can remove the cobbler from the oven about 10 minutes before it is done, sprinkle the top with another couple teaspoons of sugar, then place back in oven for final 10 minutes. When cobbler is done, remove pan from oven. Let it cool down a little bit before serving, then slice it up and serve with a big ol' scoop of vanilla ice cream! Enjoy!
Notes
No self-rising flour? No problem. For 1 cups self-rising flour, substitute 1 cup all-purpose flour + 1½ teaspoons baking powder + ½ teaspoon salt.

Here’s one more to pin on your Pinterest boards!The Pioneer Woman's Blackberry Cobbler / The Grateful Girl Cooks!

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Pork Medallions in Mushroom Marsala Sauce

Looking for a delicious “new” way to cook pork tenderloin? How about this recipe for Pork Medallions in Mushroom Marsala Sauce?  The recipe is a one-pan wonder, featuring tender pork and mushrooms in a creamy Marsala wine sauce and can be “on the table” in 30 minutes! The best part is that it tastes amazing!Pork Medallions in Mushroom Marsala Sauce / The Grateful Girl Cooks! Delicious and easy one-pan dish, ready in 30 minutes!

I originally found the recipe on Pinterest months ago, from Jennifer at Seasons and Suppers, and finally got around to trying it. Delicious!!!!  The recipe (as written below) serves 4; since I was only cooking for my husband and myself, I halved the recipe, so the photos reflect that.

Trim any excess fat (and silverskin) from pork. Slice into 2 inch thick medallions. Lightly season the pork with salt and pepper.  In a large skillet, heat the olive oil and 1 Tablespoon of the butter using medium-high heat. Once you see the butter melt and get foamy (and the skillet is really hot), add the slices of pork in a single layer (cook it in two batches, if you need to). Sear the pork until lightly browned (2-3 minutes). Turn the pork over; continue to cook the other side for another 2-3 minutes until golden brown. Remove pork from skillet to a plate. Set aside. Do not clean out skillet.

Pork Medallions in Mushroom Marsala Sauce / The Grateful Girl Cooks!

Pork Medallions in Mushroom Marsala Sauce / The Grateful Girl Cooks!

Pork Medallions in Mushroom Marsala Sauce / The Grateful Girl Cooks!

Melt the rest of the butter (2 T.) in the same skillet you cooked pork in. Add chopped shallots; season with a touch of salt and pepper. Cook for 30 seconds, stirring and scraping browned bits off bottom of skillet with a wooden spoon. Add sliced mushrooms; cook until golden in color and any mushroom liquid has evaporated. This will take approximately 2-3 minutes.

Pork Medallions in Mushroom Marsala Sauce / The Grateful Girl Cooks!

Pork Medallions in Mushroom Marsala Sauce / The Grateful Girl Cooks!

Sprinkle mushrooms with flour, then pour in the Marsala wine. Stir to combine. Cook until the Marsala wine has almost completely evaporated. Add the chicken broth, stir and cook until the amount of liquid in skillet is reduced in half (this will take about 3-4 minutes). Stir the whipping cream and parsley into the pan. (By the way, I accidentally dumped a bit of extra whipping cream into the skillet, so the sauce is a touch lighter in color than it normally would be… my bad!).

Pork Medallions in Mushroom Marsala Sauce / The Grateful Girl Cooks!

Pork Medallions in Mushroom Marsala Sauce / The Grateful Girl Cooks!

Add the pork (and any extra juices on plate) back into the skillet. Stir to combine and turn, to coat pork with sauce. Cook on medium-low for an additional 2-4 minutes, stirring often, until pork is hot. Try not to let the sauce boil.

Pork Medallions in Mushroom Marsala Sauce / The Grateful Girl Cooks!

Taste test the sauce. Season with additional salt and pepper, if desired. Serve… and enjoy! I served the pork with creamy mashed potatoes and some green beans from our garden.

Pork Medallions in Mushroom Marsala Sauce / The Grateful Girl Cooks!

The flavor of the sauce is wonderful, and really makes the dish! I hope you will consider trying this easy, quick recipe, and trust that you will enjoy it as much as we did.  Have a fantastic day… and remember to be kind to those you meet or cross paths with today… it feels good to be a positive force for good in our often harsh, hurting world. God Bless You.

Pork Medallions in Mushroom Marsala Sauce / The Grateful Girl Cooks!

Recipe Source:  https://www.seasonsandsuppers.ca/skillet-pork-medallions-mushroom-marsala-sauce/

Pork Medallions in Mushroom Marsala Sauce
 
Prep time
Cook time
Total time
 
This delicious one pan dish featuring pork medallions in a creamy mushroom and wine sauce is easy to prepare and ready in under 30 minutes!
As Prepared By:
Recipe type: Entree
Serves: 4 servings
Ingredients
  • 2 pound pork tenderloins (2 small tenderloins)
  • Salt and pepper
  • 3 Tablespoons extra-virgin olive oil
  • 3 Tablespoons butter
  • 2 medium shallots, finely diced (can substitute red onion)
  • 12 ounces button mushrooms (or cremini)
  • 1 Tablespoon all purpose flour
  • ½ cup dry Marsala wine
  • 1 cup chicken broth
  • 3 Tablespoons heavy whipping cream
  • 1½ Tablespoons dried parsley (or ¼ cup fresh chopped flat leaf parsley)
Directions
  1. Trim excess fat (and silverskin) from pork. Slice into 2 inch thick medallions. Lightly season the pork with salt and pepper.
  2. In a large skillet, heat the olive oil and 1 Tablespoon of the butter using medium-high heat. Once you see the butter getting foamy (and the skillet is really hot), add the slices of pork in a single layer (cook it in two batches, if you need to). Sear the pork until lightly browned (2-3 minutes). Turn the pork over; continue to cook the other side for another 2-3 minutes until golden brown. Remove pork from skillet to a plate. Set aside. Do not clean out skillet.
  3. Melt the rest of the butter (2 T.) in the same skillet you cooked pork in. Add chopped shallots; season with a touch of salt and pepper. Cook for 30 seconds, stirring and scraping browned bits off bottom of skillet with a wooden spoon. Add sliced mushrooms; cook until golden in color and mushroom liquid is evaporated. This will take approximately 2-3 minutes.
  4. Sprinkle mushrooms with flour, then pour in the Marsala wine. Stir to combine. Cook until the Marsala wine has almost completely evaporated. Add the chicken broth, stir and cook until the amount of liquid in skillet is reduced in half (this will take about 3-4 minutes). Stir the whipping cream and parsley into the pan. Add the pork (and any extra juices on plate) back into the skillet. Stir to combine and coat pork with sauce. Cook on medium-low for an additional 2-4 minutes, until pork is hot. Try not to let the sauce boil.
  5. Taste test the sauce. Season with additional salt and pepper, if desired. Serve... and enjoy!

Here’s one more to pin on your Pinterest boards!Pork Medallions in Mushroom Marsala Sauce / The Grateful Girl Cooks! Delicious and easy one-pan dish, ready in 30 minutes!

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Watermelon, Feta, and Mint Salad

I recently made a very yummy and unique salad as a side dish with our dinner… a chilled Watermelon, Feta, and Mint Salad, to be exact! It’s a perfect chilled salad to serve when the temperature heats up, like it’s doing here in Oregon this week (temps of 108)!Watermelon, Feta, and Mint Salad / The Grateful Girl Cooks!
I discovered the recipe on Pinterest and thought it sounded interesting… and guess what? It was FANTASTIC! Cold, ripe and sweet watermelon pairs unbelievably well with slightly salty feta cheese; the addition of chopped fresh mint, a touch of olive oil and a smidge of red onion make this recipe a delectable and refreshing summer salad!

The recipe could not be any easier to prepare… there are two methods and both are simple! Here’s how to prepare this yummy salad:  Cut up a well-chilled watermelon into cubes (only need 6 cups worth of watermelon cubes – for me this was only two large slices out of a whole watermelon!)

Watermelon, Feta, and Mint Salad / The Grateful Girl Cooks!

Add remaining ingredients to the watermelon cubes (crumbled feta cheese, olive oil, thinly sliced red onion, and chopped fresh mint, then season with a little bit of salt and pepper to taste.  Toss gently to combine, and try not to break up the feta crumbles too much.  See the printable recipe below for another way to prepare this salad!

Watermelon, Feta, and Mint Salad / The Grateful Girl Cooks!

Once salad is gently mixed together, it is ready to serve… but I feel it is at it’s best when the flavors have had time to come together in the fridge… and the watermelon is really COLD, so I refrigerated the salad for about an hour before serving.  When ready to serve, place it in a pretty serving dish, garnish with a fresh mint sprig (if desired) and dig in! It’s DELICIOUS!

Watermelon, Feta, and Mint Salad / The Grateful Girl Cooks!

Hope you have a great day!  We’ve had record-breaking heat here in the Portland, Oregon area this week.  Our power has gone out 2 times in 24 hours (last night and this morning), so it hasn’t been fun trying to stay cool with no electricity or cooling, but we are thankful for CANDLES… and that the problems have now been fixed.  Whew!!!

Watermelon, Feta, and Mint Salad / The Grateful Girl Cooks!

Recipe Source:  http://www.slenderkitchen.com/recipe/watermelon-feta-and-mint-salad

Watermelon, Feta, and Mint Salad
 
Prep time
Total time
 
Sweet and cold watermelon salad with fresh mint, salty feta cheese crumbles and a bit of red onion make this unique dish a "must" on a hot Summer day!
As Prepared By:
Recipe type: Salad
Serves: 4 servings
Ingredients
  • 6 cups cold watermelon, cubed
  • ¾ cup crumbled feta cheese
  • ¼ cup red onion, sliced thinly
  • ¼ cup fresh mint leaves, roughly chopped
  • ½ Tablespoon olive oil
  • Salt and ground black pepper, to taste
Directions
Method 1: (this is the method I used)
  1. Combine all ingredients in large serving bowl. Toss gently, to combine, trying to not break up the feta crumbles too much. Cover and refrigerate until ready to serve. Serve and enjoy!
Method 2:
  1. Combine all ingredients except for crumbled feta cheese. Cover and refrigerate until ready to serve. Sprinkle salad with feta cheese crumbles (but do not mix it in) right before serving. Serve and enjoy!

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Homemade Hot Fudge Sauce

It’s the middle of summer, it’s extremely HOT in Oregon this week (with temps expected to reach 108-110 degrees), but we do have some yummy ice cream in the freezer and this amazing, thick Homemade Hot Fudge Sauce ready to drizzle on it, so it’s all GOOD! We will be hot, but at least we will have a smile on our faces!Homemade Hot Fudge Sauce / The Grateful Girl Cooks! You may never want to buy hot fudge sauce at the store again after tasting this homemade thick chocolate sauce, ready in 10 minutes!!
This recipe for hot fudge sauce is a keeper, folks… fudge-y, creamy… and ready in under 10 minutes!  I’m NOT kidding… it tastes amazing!  Here’s how you can make this decadent sauce at home, rather than buying it at the local grocery store!

In a large saucepan, bring whipping cream, corn syrup, dark brown sugar, salt, and HALF of the finely chopped chocolate to a boil over medium heat. Stir often until chocolate has melted. Reduce the heat under the pan and simmer (a low boil) for 5 minutes, making sure to stir the mixture frequently to prevent scorching.

Homemade Hot Fudge Sauce / The Grateful Girl Cooks!

Remove pan from the heat. Add butter, vanilla extract and the rest of the chocolate. Stir until chocolate is smooth and lump-free. Let the hot fudge sauce cool just a bit before serving.

Homemade Hot Fudge Sauce / The Grateful Girl Cooks!

Spoon the slightly hot fudge sauce over ice cream, cake, or even drizzled on top of dessert crepes!  It is soooo good!

Homemade Hot Fudge Sauce / The Grateful Girl Cooks!

Store the unused sauce in a covered jar or container with a lid for up to a week in the refrigerator. Once refrigerated, the sauce will thicken considerably. When ready to use it again, place the amount you will be using in the microwave (in a microwave-safe container) and re-heat for 10-15 seconds. The sauce can also be reheated on your stovetop.Enjoy!

Homemade Hot Fudge Sauce / The Grateful Girl Cooks!

Homemade Hot Fudge Sauce / The Grateful Girl Cooks!

This sauce is so delicious and fudgy, you might be tempted to grab a spoon and eat it straight out of the jar (not that I would know… wink, wink!). This recipe is most definitely going into my “keeper” file!  Hope you will give it a try – I just KNOW you’re gonna love it, too!

Homemade Hot Fudge Sauce / The Grateful Girl Cooks!

Recipe Adapted From: https://www.averiecooks.com/2013/04/10-minute-homemade-hot-fudge-html

Homemade Hot Fudge Sauce
 
Prep time
Cook time
Total time
 
Thick, creamy, rich and decadent, this quick and easy hot fudge sauce is so good you may never want to buy it at the store again!
As Prepared By:
Serves: 2 cups
Ingredients
  • ⅔ cup heavy whipping cream
  • ½ cup light corn syrup
  • ⅓ cup dark brown sugar, packed
  • ¼ cup unsweetened cocoa powder
  • ¼ teaspoon salt
  • 6 ounces semi-sweet chocolate (can also use dark or bittersweet), finely chopped
  • 2 Tablespoons butter
  • 2 teaspoons vanilla extract
Directions
  1. In a large saucepan, bring whipping cream, corn syrup, dark brown sugar, salt, and HALF of the finely chopped chocolate to a boil over medium heat. Stir often until chocolate has melted. Reduce the heat under the pan and simmer (a low boil) for 5 minutes, making sure to stir the mixture frequently to prevent scorching.
  2. Remove pan from the heat. Add butter, vanilla extract and the rest of the chocolate. Stir until chocolate is smooth and lump-free. Let the hot fudge sauce cool just a bit before serving.
  3. Store the unused sauce in a covered jar or container with a lid for up to a week in the refrigerator. Once refrigerated, the sauce will thicken considerably. When ready to use it again, place the amount you will be using in the microwave (in a microwave-safe container) and re-heat for 10-15 seconds. The sauce can also be reheated on your stovetop. Enjoy!

Here’s one more to pin on your Pinterest boards!Homemade Hot Fudge Sauce / The Grateful Girl Cooks! You may never want to buy hot fudge sauce at the store again after tasting this homemade thick chocolate sauce, ready in 10 minutes!!

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Berry and Orange Spinach Salad with Citrus Balsamic Vinaigrette

During the heat of summer, I try to cook “light” dinners… sometimes it’s just too hot for a big heavy meal! I recently made my husband and I an entree sized Berry and Orange Spinach Salad with Citrus Balsamic Vinaigrette for dinner, and we enjoyed it immensely!Berry and Orange Spinach Salad with Citrus Balsamic Vinaigrette / The Grateful Girl Cooks!
The salad was filling, and it was pretty to look at, too (you eat with your eyes first, right?).  Baby spinach leaves, crumbled feta cheese, pecans, mandarin orange slices, strawberries, and some fresh blackberries are the ingredients in the salad.  The salad dressing is an easy to mix together citrus balsamic vinaigrette, and it really complimented the sweet fresh fruit and the slightly salty feta well.

This is an extremely easy salad to make (perfect for a busy summer day!)… here’s how:

Olive oil, balsamic vinegar, fresh squeezed orange juice, and honey are whisked together to make the vinaigrette… totally EASY! Once mixed, set aside until time to dress the salad.

Berry and Orange Spinach Salad with Citrus Balsamic Vinaigrette / The Grateful Girl Cooks!

The salad, as written will make either 2 large entree salads, or 4 small side salads (I made two entree sized salads).  Divide chilled baby spinach leaves into serving bowls or onto plates.  Evenly divide and arrange the strawberries, mandarin orange slices, blackberries, feta and pecans over the spinach.

Berry and Orange Spinach Salad with Citrus Balsamic Vinaigrette / The Grateful Girl Cooks!

Drizzle the balsamic vinaigrette over each salad, then toss to combine ingredients. and serve! Note: If you want to prepare the salad ahead of serving time, do not add vinaigrette to salad. Keep salad covered and refrigerated.  Right before serving, remove salad from refrigerator, give the vinaigrette a good stir, and drizzle it over salad! Toss to combine ingredients and serve! YUM!

Berry and Orange Spinach Salad with Citrus Balsamic Vinaigrette / The Grateful Girl Cooks!

We really enjoyed these light, but filling salads for dinner!  Hope you will consider trying this delicious recipe, too! Have a great day!  I am thankful today for my life, my family (including our puppy!), and God… who loves me deeply, just as I am!

Berry and Orange Spinach Salad with Citrus Balsamic Vinaigrette / The Grateful Girl Cooks!

Adapted From: https://www.yayforfood.com/recipes/berry-orange-spinach-salad-citrus-balsamic-vinaigrette

Berry and Orange Spinach Salad with Citrus Balsamic Vinaigrette
 
Prep time
Total time
 
Fresh, colorful, yummy and good for you, this spinach salad is topped with a simple to prepare citrus balsamic vinaigrette!
As Prepared By:
Recipe type: Salad
Serves: 2 entree or 4 side salads
Ingredients
For Salad:
  • 6 cups packed baby spinach
  • 2 mandarin oranges, peeled and sectioned
  • 1 cup strawberries, halved (can substitute raspberries, if desired-keep whole)
  • ½ cup fresh blackberries
  • ½ cup feta cheese, crumbled
  • ¼ cup walnuts or pecans (I used pecans)
For Salad Dressing:
  • ¼ cup extra virgin olive oil
  • 1 Tablespoon balsamic vinegar
  • 1 Tablespoon fresh orange juice
  • 1 Tablespoon honey
Directions
  1. Whisk olive oil, balsamic vinegar, fresh squeezed orange juice, and honey together to make the vinaigrette. Once mixed, set aside until time to dress the salad.
  2. The salad (as written) will make either 2 large entree salads, or 4 small side salads. To serve, divide chilled baby spinach leaves into serving bowls or onto plates. Evenly divide and arrange the strawberries, mandarin orange slices, blackberries, feta and pecans over the spinach.
  3. Drizzle the balsamic vinaigrette over each salad, then toss to combine ingredients, and serve! If you want to prepare the salad ahead of serving time, do not add vinaigrette. Keep salad covered and refrigerated. Right before serving, remove chilled salad from refrigerator, give salad dressing a stir and drizzle it on salad!

Here’s one more to pin on your Pinterest boards!Berry and Orange Spinach Salad with Citrus Balsamic Vinaigrette / The Grateful Girl Cooks!

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Nanci’s 4-Bean Salad

I love Summertime… warm days of sunshine, BBQ’s on the back deck, enjoying the company of friends and family and the variety of wonderful foods we share when we get together… including Nanci’s 4-Bean Salad!Nanci's 4-Bean Salad / The Grateful Girl Cooks! This DELICIOUS side salad takes less than 10 minutes to put together!
I received this recipe from a friend named Nanci that I was privileged to be in a Bible Study group with. She told me it was a GREAT salad, and thought we would enjoy it!  I jotted down the recipe (I think it said she had been handed down the recipe from her mother-in-law) and added it to the BIG box of recipes on my desk that I want to try.

I’ve been hanging on to her recipe for over a year now (shame on me), and FINALLY got around to making it.  Oh boy… am I glad I did! It is so very easy to make (in under 10 minutes), and the flavor is remarkable (even better than store-bought)!  It was so good (and PERFECT for summer picnics), I knew I wanted to share it on this blog!

Here’s how you make Nanci’s 4-Bean Salad:  Drain and rinse all beans. Place drained beans, green pepper and red onion in large mixing bowl.

Nanci's 4-Bean Salad / The Grateful Girl Cooks!

In small separate bowl, whisk oil, vinegar, sugar, salt and pepper together until sugar has dissolved. Pour over beans; stir gently to mix all ingredients together.

Nanci's 4-Bean Salad / The Grateful Girl Cooks!

Nanci's 4-Bean Salad / The Grateful Girl Cooks!

Cover salad and refrigerate. The flavor of the salad is best developed when it has been refrigerated for at least 8 hours or overnight! Stir salad occasionally during the refrigeration process. Place the 4-Bean Salad into a nice serving bowl (big enough to hold 8 cups of salad), serve, and enjoy!

Nanci's 4-Bean Salad / The Grateful Girl Cooks!

Nanci's 4-Bean Salad / The Grateful Girl Cooks!

The salad itself takes less than 10 minutes to throw together. I recommend mixing it up either EARLY in the morning for a late dinner OR making salad in the evening for serving the next day.  Either way you choose to prepare it, I really think you will LOVE this delicious, flavor-filled simple bean salad!  Have a great day!

Nanci's 4-Bean Salad / The Grateful Girl Cooks!

Recipe Source: My friend, Nanci Peck

Nanci's 4-Bean Salad
 
Prep time
Total time
 
This easy to prepare, quick and delicious 4-Bean Salad is perfect for family get-togethers, picnics, or potlucks!
As Prepared By:
Recipe type: Salad
Serves: 8 cups
Ingredients
For Salad:
  • 1 can green beans
  • 1 can kidney beans
  • 1 can garbanzo beans
  • 1 can yellow wax beans
  • 1 small green bell pepper, sliced thin
  • 1 small red onion, sliced thin
For dressing:
  • ⅓ cup vegetable oil
  • ⅔ cup white vinegar
  • ¾ cup granulated sugar
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper
Directions
  1. Drain and rinse all beans. Place drained beans, green pepper and red onion in large mixing bowl.
  2. In small separate bowl, whisk oil, vinegar, sugar, salt and pepper together until sugar has dissolved. Pour over beans; stir gently to mix all ingredients together.
  3. Cover salad and refrigerate. The flavor of this salad is best developed when it has been refrigerated for at least 8 hours or overnight! Stir salad occasionally during the refrigeration process. Serve, and enjoy!
Notes
*Cans of beans are standard size (15.5 ounces)
*Prep time shown does not indicate refrigeration time (8 hours or overnight is best for flavors to saturate!)

Here’s one more to pin on your Pinterest boards!Nanci's 4-Bean Salad / The Grateful Girl Cooks! This DELICIOUS side salad takes less than 10 minutes to put together!

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