March 2016

Month: March 2016

30
Mar
2016

Garlic Infused Roasted Asparagus

categories: Side Dishes, Vegetable Dishes

528 Shares

Fresh oven roasted asparagus, lightly drizzled with garlic infused olive oil, is easy to make, and a wonderfully flavored, delicious vegetable side dish!
There’s nothing like the abundance and great taste of fresh asparagus in the Springtime! It’s especially tasty when it is Garlic Infused Roasted Asparagus! Roasted in the oven, with garlic infused olive oil flavor… YUM!

I love fresh asparagus, either steamed or roasted, but roasting it is my favorite way to make it. It’s very simple to make this delicious vegetable side dish.

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

Here’s How To Make Garlic Infused Roasted Asparagus

The first thing to do is infused garlic into oil. To do this, add olive oil to a small skillet. Turn heat to medium. Lightly smash 3 medium sized garlic cloves (if small, use 4). Remove the peel, then add the smashed cloves to the oil in skillet. Cook until the oil starts to get bubbly around the garlic pieces.

Once it starts bubbling, turn the heat down to LOW. Continue cooking until it gets heated through, but do not let the garlic turn brown or burn (if you overcook the garlic it will become very bitter tasting!)

Once the oil is heated through, remove the garlic from the oil; discard garlic. Trim the thick bottom ends off of each asparagus stalk (I snap the ends). Arrange the asparagus stalks in a single layer on a large baking sheet. Pour the garlic infused olive oil over the asparagus.

Toss to fully coat the asparagus with the garlic infused oil, and then season with salt and pepper.

Time to Cook The Garlic-Infused Roasted Asparagus

Roasted asparagus bakes in a preheated 450 degree oven for a total of 12-15 minutes. Note that the cooking time can vary, depending on the size of the asparagus stalks!

Keep an eye on the roasted asparagus at the 10 minute mark. We once had dinner guests and I forgot to check on them (got really busy in the kitchen). Because I was using teensy, tiny asparagus stalks, I killed them. True story! With dinner guests in attendance… oh the horror!

After the asparagus has cooked for 6 minutes (halfway through cooking time), flip the asparagus over to the other side, and continue baking for the remainder of baking time. See how the asparagus has begun to roast up in the photo below? This is a good thing!

Once the asparagus is done, remove from oven. It’s ready to serve! The asparagus is fantastic with a bit of shaved Parmesan cheese on top, too!

When I took these photos I was making this for a meal with a vegan in attendance (no dairy!), so I left the fresh Parmesan curls off as a garnish, but trust me… it’s delicious BOTH ways!

Do You Enjoy Vegetable Side Dishes?

If you enjoy vegetable dishes, be sure to check out my recipe for Oven Roasted Carrots, Brussel Sprouts with Bacon, Brown Butter Green Beans, or Fresh Corn Sauté, plus many vegetable dishes, all listed in the Recipe Index at the top of each page.

It’s a gorgeous day here in the great Pacific Northwest, so I’m gonna head outside in the fresh air and sunshine while it’s here! Have a fantastic day!

Interested In More Recipes?

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

You Can Also Find Me On Social Media:

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

0 from 0 votes

Garlic Infused Roasted Asparagus

Prep Time

5 mins

Cook Time

14 mins

Total Time

19 mins

Fresh oven roasted asparagus, lightly drizzled with garlic infused olive oil, is easy to make, and a wonderfully flavored, delicious vegetable side dish!

Category: Side Dish

Cuisine: American

Keyword: asparagus

Servings: 6 servings

Calories Per Serving: 54 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

2 bunches fresh asparagus , thick ends trimmed
2 1/2 Tablespoons olive oil
3 medium sized garlic cloves (4, if small), lightly smashed, then peeled.
approx. 1/2 teaspoon salt and 1/2 teaspoon black pepper
Freshly shaved Parmesan cheese curls , if desired, for garnish

US Customary - Metric

Instructions

Preheat oven to 450 degrees.
Smash and peel garlic cloves. Add them to olive oil in a small skillet. Heat oil on a MEDIUM heat. Once the oil around the cloves begins to bubble up a bit, make sure to turn the heat down to LOW. Cook until heated through, but be careful not to brown or burn the garlic (cause it makes the garlic have a bitter taste-not good!). Remove from heat; discard the garlic cloves.
Place the trimmed asparagus stalks onto a large baking sheet, in a single layer. Pour the infused olive oil over the asparagus. Toss gently to fully coat with the oil, then season with salt and pepper.
Bake in preheated 450 degree oven for 6 minutes. Flip the asparagus over, and cook for an additional 6-8 minutes, until roasted through. Check the stalks to ensure you do not overcook them (last half of cooking time will vary, due to various sizes of asparagus stalks).
Serve while hot. Garnish with freshly shaved Parmesan cheese curls, if desired.

Recipe Notes

Caloric calculation does not include garnish of shaved Parmesan cheese (optional).

Nutrition Facts

Garlic Infused Roasted Asparagus

Amount Per Serving (1 serving)

Calories 54 Calories from Fat 45

% Daily Value*

Fat 5g8%

Potassium 16mg0%

Vitamin A 40IU1%

Vitamin C 0.7mg1%

Calcium 3mg0%

Iron 0.1mg1%

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

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

Save

28
Mar
2016

Easy Cashew Chicken

categories: Asian, Chicken, Main Dishes

3.2K Shares

Pin3.2K

Yum

Your friends and family will love easy cashew chicken (a favorite Chinese dish) , that can be made in 20 minutes, for a fraction of the cost of takeout! $Your friends and family will love easy cashew chicken (a favorite Chinese dish) , that can be made in 20 minutes, for a fraction of the cost of takeout!$
Do you like Chinese food? We sure do! I really LOVE finding recipes for delicious dishes like Easy Cashew Chicken that are so simple to make at home.

I love to eat out, but also love saving money, especially when it’s easy to make this favorite Chinese meal in under 20 minutes!

It’s very easy to make this simple dish of cashew chicken at home. Really! And as an added bonus, IT’S QUICK TO PREPARE, AND TASTES FANTASTIC!!!!

Here’s what you do to make this Classic Chinese dish in under 20 minutes!

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

Make The Sauce

Mix the ketchup, soy sauce, rice vinegar, sesame oil, garlic, brown sugar and ginger together in a small bowl, until fully combined. Set aside.

Prepare The Chicken For Cooking

Cut two (large) boneless, skinless chicken breasts into 1″ cubes. Dry them with a paper towel, if necessary, to absorb juices.

Mix the flour, salt and pepper together. Add this mixture to the chicken pieces, then stir to coat chicken. I found it easiest to do this in a large bowl.

Be sure to get the flour coating onto all sides of the chicken. Shake off the excess flour.

Cook The Chicken

Heat a large non-stick skillet over medium-high heat. Drizzle a generous amount of canola or vegetable oil (approx. 3-4 Tablespoons) on bottom of skillet.

Once the oil and skillet are really hot (but not smoking!), add the chicken pieces. the chicken should sizzle when it hits the skillet!

Cook (without moving the chicken around) for 2-3 minutes, and then turn chicken to other side and cook for another couple minutes.

The chicken pieces should be light golden brown on all sides.

Add The Asian Sauce

Pour the Asian-inspired sauce over the chicken. Stir gently to combine and coat the pieces of chicken with sauce. Reduce the heat to medium-low.

Cook for 2-3 minutes, stirring occasionally, until the chicken is cooked all the way through. It will start smelling really good right about now!

Finish Making The Cashew Chicken

Add the cashews to the skillet, and stir gently to combine sauce, chicken, and cashews. Remove the skillet from the heat.

Time To Eat Some Cashew Chicken!

Serve the cashew chicken with a garnish of sliced green onions (if desired), and spoon it on top of a bed of rice! That’s it, and now it’s time to enjoy this delicious meal.

I think you will find this is “restaurant quality” delicious! Since it only takes under 20 minutes to have cashew chicken on the table, who needs take-out?

I hope you will consider trying this recipe for cashew chicken. It truly tastes fantastic. If you enjoy chicken with an Asian twist, you might also enjoy my recipes for Asian Chicken Lettuce Wraps, P.F. Chang’s Ginger Chicken with Broccoli, Kung Pao Chicken or Asian Lemon Chicken Strips.

Be sure to check out ALL of my recipes, which are located in the Recipe Index at the top of the page. Have a wonderful day, and thanks for stopping by! Please come back again soon for more delicious recipes.

Want More Recipes? Get My FREE Newsletter!

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

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

Find Me On Social Media:

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

Recipe Source: http://www.ohsweetbasil.com/quick-and-easy-cashew-chicken-recipe.html

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Easy Cashew Chicken

Prep Time

5 mins

Cook Time

10 mins

Total Time

15 mins

Your friends and family will love easy cashew chicken (a favorite Chinese dish) , that can be made in 20 minutes, for a fraction of the cost of takeout!

Category: Dinner, Entree

Cuisine: Asian

Keyword: cashew chicken

Servings: 4 servings

Calories Per Serving: 282 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1 Tablespoon ketchup
2 Tablespoons soy sauce
1 Tablespoon rice wine vinegar
1/8 teaspoon sesame oil
1 clove garlic , minced
1 1/2 Tablespoons brown sugar
1/8 teaspoon ground ginger
2 large chicken breasts , skinless/boneless (cut in 1" cubes)
1/4 cup flour
1/4 teaspoon salt
1/4 teaspoon black pepper
1/2 cup roasted cashews (salted or unsalted, but not raw)
4 Tablespoons oil (canola, olive, or vegetable) - enough to coat the bottom of large skillet (approx.3-4Tbl)
1 Tablespoon Thinly sliced green onions , for garnish (if desired)

US Customary - Metric

Instructions

In a small bowl, mix together ketchup, soy sauce, rice wine vinegar, sesame oil, minced garlic, brown sugar and ground ginger. Once fully blended, set aside.
Place flour, salt and pepper in large bowl. Toss the chicken cubes (a few at a time) in the flour, salt and pepper, turning until fully coated on all sides. Shake off excess flour from chicken pieces and place on plate. Repeat until all are coated.
Heat oil on medium high in a large, nonstick skillet (approx. 4 Tablespoons-enough to coat the bottom of skillet). Once the oil is really hot, add the chicken pieces, keeping them separated as you add them to the skillet. Cook on medium high on each side for 2-3 minutes (until fully cooked and light golden brown). Discard any leftover oil from skillet.
When chicken is done, pour the sauce over the chicken. Stir gently to combine and coat chicken pieces. Immediately turn heat to medium low. Let the sauce and chicken simmer until hot, and heated through (a couple minutes), then add cashews to skillet. Stir to combine.
Serve the cashew chicken on a bed of rice. Garnish with thinly sliced green onions, if desired. Serve and enjoy!

Nutrition Facts

Easy Cashew Chicken

Amount Per Serving (1 servings)

Calories 282 Calories from Fat 144

% Daily Value*

Fat 16g25%

Saturated Fat 7g44%

Cholesterol 36mg12%

Sodium 752mg33%

Potassium 336mg10%

Carbohydrates 17g6%

Sugar 6g7%

Protein 16g32%

Vitamin A 50IU1%

Vitamin C 1.2mg1%

Calcium 14mg1%

Iron 1.8mg10%

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

Here’s one more to pin on your Pinterest boards! $Your friends and family will love easy cashew chicken (a favorite Chinese dish) , that can be made in 20 minutes, for a fraction of the cost of takeout!$

Save

27
Mar
2016

Happy Easter!

categories: Holidays!, Inspiration

0 Shares

Yum

Happy Easter! I am celebrating this day that changed the world… and my life, FOREVER!

May you have a Happy Easter, as you celebrate the sacrifice that was made on our behalf. Truly amazing love.

Our family is rejoicing over a risen Savior!… Happy Easter!

Interested In More Recipes?

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

Save

25
Mar
2016

What’s “Good” about Good Friday?

categories: Inspiration

0 Shares

Yum

What’s so “good” about Good Friday? EVERYTHING. It is a moment in history that changed the world FOREVER.
Because Jesus Christ took my sins and my guilt onto Himself on the cross, He paid the penalty that I deserved. Because of His sacrifice, I can now stand fully forgiven and pardoned before God. My debt has been marked “PAID IN FULL”. I believe… and am forever grateful. Yes… that horrible day in history was a very GOOD day.

I just couldn’t let this important day pass without sharing from my heart. My hope is that if you’re still reading this, you might consider for a moment what Good Friday is REALLY about… the ransom that was paid on our behalf, (that was far more costly than we will ever fully comprehend), to bring us “Prodigals” back into the loving arms of a holy God. It still gets to me every time I think about it.

May we never forget the extremely brutal, sacrificial price Jesus paid to save us, for all eternity. I’m profoundly amazed at the price He paid, and the unconditional love, mercy and grace He has poured so freely into my life. It has changed me for the better. And… I’m so glad he didn’t stay dead in the tomb. As Tony Campolo says, “It’s Friday… but Sunday’s coming!”

Save

23
Mar
2016

Tandoori Chicken (Weight Watchers)

categories: Chicken

211 Shares

Pin211

Yum

Tandoori chicken is a Wt. Watchers recipe for this classic Indian dish. It’s low-fat, full of spices and unique flavors, and very easy to prepare.

I tried a recipe for Tandoori Chicken (a classic Indian dish), a few months ago. It happened to be a Weight Watchers recipe that I found online. This version of a classic Indian dish is low in calories, seasoned with unique flavors, and is very easy to make.

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

What IS Tandoori Chicken?

Tandoori Chicken is a very popular Indian dish, typically cooked in a clay oven called a Tandoor (which is where this chicken gets its name from). Tandoori Chicken typically consists of roasted chicken, which is coated with a mixture of plain yogurt and pungent spices. The spices give the chicken its vibrant color and unique taste, and vary with different recipes.

I was curious to try Tandoori Chicken, so I started looking for simple recipes I could make, to see what the chicken tasted like. The original recipe I used, (a Weight Watchers recipe), called for using chicken breasts for a lower calorie count. When I made the dish I used boneless chicken thighs, so my photos will reflect that.

Not everyone out there likes the mix of unique spices found in this popular Indian dish, but if you do, you might enjoy this “low calorie” version.

How To Make Tandoori Chicken

Combine spices, onion, garlic, lime juice and yogurt in a bowl. Mix well to fully combine ingredients.

Place the chicken and the yogurt marinade in a large re-sealable plastic bag. Mash the bag around between your fingers until the chicken is fully covered with the sauce. Refrigerate the seasoned chicken for 6-8 hours (or overnight), for best flavor.

When you’re ready to prepare the tandoori chicken, remove it from the plastic bag. Spray a wire rack with non-stick spray. Place the wire rack on top of a baking pan or sheet. This will help to catch drips while the tandoori chicken cooks. Place the chicken pieces onto the rack.

Cooking Tandoori Chicken In the Oven

Preheat the broiler in your oven. Place the chicken (still on the rack) on the middle rack of the oven. Broil the tandoori chicken 4-5 inches from broiler element) until completely cooked through.

This usually takes about 15-20 minutes or so to completely cook the chicken. Once done, chicken should have an internal temperature of 165 degrees F). Remove the tandoori chicken from the oven, and serve. We enjoyed the chicken with rice and a veggie on the side!

I think it’s interesting to try dishes, like Tandoori chicken, from other countries… why not see what people around the world eat and enjoy? Hope you have a fantastic day… full of culinary adventures!

Looking For More CHICKEN Recipes?

You can find all of my chicken recipes in the Recipe Index, located at the top of the page. I have LOTS of chicken recipes! A few favorites include:

Interested In More Recipes?

You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Recipe Source: https://www.weightwatchers.com/

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Tandoori Chicken (Weight Watchers)

Prep Time

6 hrs

Cook Time

15 mins

Total Time

6 hrs 15 mins

Tandoori chicken is a Wt. Watchers recipe for this classic Indian dish. It's low-fat, full of spices and unique flavors, and very easy to prepare.

Category: Entree

Cuisine: Indian

Keyword: tandoori chicken

Servings: 4 servings (using breasts)

Calories Per Serving: 175 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

2 Tablespoons tandoori spice mix (* see Notes section for substitute spices)
1 medium brown onion , finely chopped
2 cloves garlic , minced
1 cup plain , fat free yogurt
1 Tablespoon fresh lime juice
1 pound boneless skinless chicken breasts (4 four ounce breasts) (I used 6 boneless skinless thighs)

US Customary - Metric

Instructions

Mix the spices, onion, garlic, yogurt and lime juice together until well combined.
Place yogurt mixture in a large re-sealable plastic bag, and add chicken pieces. Seal bag. Mash bag together with your fingers until all chicken pieces are coated with yogurt mixture. Refrigerate 6-8 hours (or overnight) for full flavor.
When ready to cook, preheat oven broiler. Spray a wire rack with non-stick spray. Place rack on top of baking sheet or baking pan (to catch drips while baking). Place chicken on rack on middle rack in broiler (about 4-5 inches from broiler element). Broil abut 15 minutes, or until chicken is completely cooked through (to internal temp. of 165 degrees).
Remove from broiler, and serve with rice and veggies.

Recipe Notes

NOTE: Caloric calculation is based on using 4 (4 ounce) boneless, skinless chicken breasts (if using thighs, the caloric count will be higher)
TIP:If you need a substitute for the tandoori spices, you can mix together and substitute the following:
1 Tablespoon fresh minced ginger +1 1/2 teaspoons coriander +2 teaspoons cumin
+1 teaspoon paprika + 1 teaspoon salt +1/2 teaspoon pumpkin pie spice

Nutrition Facts

Tandoori Chicken (Weight Watchers)

Amount Per Serving (1 piece)

Calories 175 Calories from Fat 27

% Daily Value*

Fat 3g5%

Cholesterol 75mg25%

Sodium 151mg7%

Potassium 544mg16%

Carbohydrates 5g2%

Sugar 2g2%

Protein 29g58%

Vitamin A 35IU1%

Vitamin C 5mg6%

Calcium 70mg7%

Iron 0.5mg3%

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

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

Save

21
Mar
2016

Banana Bread Baked Oatmeal

categories: Breakfast

22 Shares

Pin22

Yum

You will enjoy Banana Bread Baked Oatmeal! The flavor of banana bread permeates baked oatmeal, in this filling and delicious family-friendly breakfast!

The other day I was looking at recipes online (a hobby of mine), and discovered this one for Banana Bread Baked Oatmeal. I love banana bread and I love oatmeal, so I had a hunch I would enjoy this breakfast treat. Yep- I was right… this is a delicious, filling, flavor-filled breakfast!

The recipe calls for all the goodies found in a good loaf of banana nut bread. This includes bananas, pecans, cinnamon and nutmeg, etc.. This difference is this recipe uses old-fashioned rolled oats, and is baked in a casserole dish! The baked oatmeal is really delicious, and the taste kind of reminds me of my Mom’s Banana Nut Bread.

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

Here’s How Easy It Is To Make Banana Bread Baked Oatmeal

Combine the dry ingredients in a large bowl (oats, brown sugar, baking powder, cinnamon, nutmeg and salt).

Melt the butter and add it to the dry ingredients. Stir the ingredients together, to combine.

In a separate bowl, mix together milk, mashed banana, egg, and vanilla extract. Pour this mixture into the flour mixture, and stir. Add the chopped pecans and mix well.

Spray an 8″ square baking dish with non-stick spray (or grease with butter). Pour the baked oatmeal batter into the prepared dish.

Time To Bake the Oatmeal

Bake the oatmeal in a preheated 350 degree oven for 25-30 minutes. Mine took 30 minutes to completely firm up in the middle. During the last 5 minutes of baking time, I placed a cookie sheet with extra chopped pecans in the oven to lightly toast (to be used as garnish later… optional).

When the dish is finished baking, remove the pan of banana bread baked oatmeal and sheet of toasted pecans to a wire rack. Sprinkle the top of the oatmeal with toasted chopped pecans. The next thing you do is to let the hot baked oatmeal cool down to room temperature.

You can eat the banana bread baked oatmeal warm, but I truly think it tastes best when eaten at room temperature. Once totally cooled, it was easier to cut into pieces, but ultimately… just serve it however you prefer.

Once the oatmeal has cooled, cut it into slices, and serve. You could bake this the night before you want to serve it, so it’s ready to go in the morning. Yum… this baked oatmeal tastes like banana bread, but it’s packed with oats! The old fashioned oats make it an even more filling and nutritious breakfast treat!

I’m glad I tried this recipe for banana bread baked oatmeal. I hope you will consider making it, as well. The leftovers the next day were wonderful! This baked oatmeal is really delicious…and is a great way to get kids (and grown-ups – *cough, cough*) to “eat their oatmeal”!

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 some yummy recipes featuring oatmeal, including:

Interested In More Recipes?

You Can Also Find Me On Social Media:

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

Have a great day!

Recipe Source: http://lovegrowswild.com/2015/08/banana-bread-baked-oatmeal/

0 from 0 votes

Banana Bread Baked Oatmeal

Prep Time

10 mins

Cook Time

30 mins

Total Time

40 mins

You will enjoy Banana Bread Baked Oatmeal! The flavor of banana bread permeates baked oatmeal, in this filling and delicious family-friendly breakfast!

Category: Breakfast

Cuisine: American

Keyword: baked oatmeal

Servings: 6 servings

Calories Per Serving: 372 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

2 cups old fashioned oats
1/3 cup brown sugar
1 teaspoon baking powder
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon salt
3 Tablespoons butter , melted
2 cups milk
1 cup mashed banana (this was about 2 medium bananas, mashed)
1 large egg
1 teaspoon vanilla
1/2 cup pecans (or walnuts), chopped
3 Tablespoons chopped pecans , toasted (for garnish-optional)

US Customary - Metric

Instructions

Preheat your oven to 350 degrees. Spray or butter an 8" square baking dish. Set aside.
In large bowl, combine oats, brown sugar, baking powder, cinnamon, nutmeg and salt. Mix well.
Melt butter in microwave safe dish. Add to oat mixture; stir to combine.
In a separate bowl, mix together the milk, mashed banana, egg, and vanilla extract. Add to the flour mixture, and stir well, to fully mix ingredients. Stir in 1/2 cup chopped pecans.
Pour batter into prepared baking dish. Bake at 350 degrees for 25-30 minutes. Test it to make sure it is done in the center. When baked oatmeal is done, remove pan to a wire rack, and let cool. Sprinkle toasted pecans on top, if desired. Serve warm, or let cool completely to room temperature before serving.

Optional- during the last 5 minutes of baking time, place the 3 Tablespoons of chopped pecans on a baking sheet and place into hot oven (do this if you want to garnish oatmeal with toasted pecans).

Nutrition Facts

Banana Bread Baked Oatmeal

Amount Per Serving (1 serving)

Calories 372 Calories from Fat 162

% Daily Value*

Fat 18g28%

Saturated Fat 5g31%

Cholesterol 46mg15%

Sodium 294mg13%

Potassium 498mg14%

Carbohydrates 45g15%

Fiber 5g21%

Sugar 21g23%

Protein 8g16%

Vitamin A 395IU8%

Vitamin C 3.3mg4%

Calcium 175mg18%

Iron 1.9mg11%

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

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

Save

18
Mar
2016

Dover Sole In A Browned Butter Lemon Sauce

categories: Main Dishes, Seafood

87 Shares

Pin87

Yum

Dover sole fillets are pan-seared, then drizzled in a browned butter lemon herb sauce in this easy to prepare, delicious, low-calorie seafood dish!Well, I was walking through a local store the other day and found a package of frozen Dover Sole fillets on sale. I bought them and made this light and delicious recipe for Dover sole in a browned butter lemon sauce (commonly called Dover Sole Meunière). Pretty sure $6.08 (my cost) is a good price for 2-3 main course servings (and it beats fast food)!

I found the recipe on Pinterest, and decided to give it a try. Sure glad to have cooked it, as my husband and I really thought the fish had a great taste, due to a browned butter sauce with fresh squeezed lemon juice, fresh parsley and oregano, cooked and spooned over the lightly browned pan cooked fish.

Anytime I find a simple to prepare, good sounding recipe (with only a few ingredients) is a winning combo for me. Here’s how to make this:

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

Prepare The Dover Sole

The recipe calls for four (4 ounce) Dover sole fillets. The fillets are very thin, and my package contained 6 of them (a couple were small), so I made the whole package. Rinse and dry the fish, then lightly season each piece with salt and pepper. *Note: Some recipes for this classic Dover sole dish call for dredging the fish in flour before cooking, but the recipe I was using did not, which is why I tried it!

Heat 2 Tablespoons butter in a large skillet on medium heat. Cook the butter until it turns a golden brown color ( a lot of the “foaming” will settle down).

Cook The Dover Sole Fillets

Gently add the fish pieces to the hot skillet. Cook 2-3 minutes on the first side (the bottom edges will begin to turn light brown). CAREFULLY turn the fish to the other side (the fillets are usually very thin…they will tear easily if you are not extremely careful).

Continue cooking for 2-3 minutes on other side, until fish is done. Carefully remove fish to a baking sheet; keep fish warm while you make the sauce.

Without wiping out the skillet, add remaining 3 Tablespoons butter to the pan. Let it melt and cook until the butter has turned brown. Once butter has a golden brown color, add the juice of one lemon.

(*Note: I cut a couple thin slices off before juicing to use as a garnish on finished fish), chopped fresh parsley and fresh oregano (oregano is totally optional, but adds a bit more flavor to the sauce). Stir to fully combine herbs and butter/lemon sauce.

Remove sauce from stove. Place one or two fish fillets onto individual serving plates; spoon some of the sauce over the top of the fish. If desired, you can also garnish each portion with a thin slice of lemon.

I served the fish with a side of roasted broccoli/red peppers and some Easy Homemade Rice Pilaf. And… in case you’re wondering…It was absolutely delicious (and NOT “fishy tasting”), filling, but not “gut-bomb” heavy!

This was such a simple, delicious, easy meal to prepare. My husband and I agreed we will enjoy having this again! If you enjoy Dover sole, you will LOVE my recipes for Dover Sole Fillets with Mango Avocado Salsa OR Baked Dover Sole Rollatini! Hope you will check out the recipes!

Have a wonderful day… the sun is finally out here in Portland and it is stunningly gorgeous as I write this blog post. After several weeks of rain, I can honestly tell you we are THRILLED!

Looking For More SEAFOOD Recipes?

You can find all my recipes in the Recipe Index, located at the top of the page. I have a nice variety of seafood recipes there, including:

Interested In More Recipes?

You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Recipe Adapted From: http://www.coffeeandcrumpets.com/dover-sole-meuniere/

0 from 0 votes

Dover Sole In A Browned Butter Lemon Sauce

Prep Time

10 mins

Cook Time

10 mins

Total Time

20 mins

Dover sole fillets are pan-seared, then drizzled in a browned butter lemon herb sauce in this easy to prepare, delicious, low-calorie seafood dish!

Category: Entree, Seafood

Cuisine: American

Keyword: dover sole

Servings: 3 servings

Calories Per Serving: 301 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

4-6 (4 ounce) Dover sole fillets
Salt and pepper
5 Tablespoons butter , divided
Juice of 1 lemon (cut a couple thin slices for garnish before juicing, if desired)
1 Tablespoon finely chopped parsley
1/4 teaspoon finely chopped fresh oregano (completely optional)

US Customary - Metric

Instructions

To cook fish:

Rinse and dry pieces of fish. Lightly season each piece with salt and pepper.
Melt 2 Tablespoons butter in a large skillet on medium heat until golden brown (and a lot of the "foaminess" has settled down a bit). Carefully add the fish fillets to the hot skillet. Cook for 2-3 minutes (the bottom edges of the fish will start to turn light brown in color).
CAREFULLY turn the fillets with a large spatula (they will easily tear if not extremely careful). Continue cooking for 2-3 minutes on other side, until done, spooning melted butter over the top of fish as it cooks. Carefully remove fish to a large platter or dish, and keep warm while you make the sauce. Do not clean out the skillet.
To make sauce:
Using same skillet you cooked fish in, melt remaining 3 Tablespoons butter on medium heat. Let it cook until it turns golden brown (but do not let it burn). Add juice of lemon , chopped parsley, and oregano (if using) to skillet. Stir to combine ingredients. Remove pan from heat.
Place 1-2 pieces of fish onto individual serving plate, then spoon some of the sauce and herbs over the top of the fish. Garnish with a thin slice of lemon and additional parsley, if desired. Enjoy!

Nutrition Facts

Dover Sole In A Browned Butter Lemon Sauce

Amount Per Serving (1 fillet)

Calories 301 Calories from Fat 162

% Daily Value*

Fat 18g28%

Saturated Fat 11g69%

Cholesterol 50mg17%

Sodium 167mg7%

Vitamin A 695IU14%

Vitamin C 1.7mg2%

Calcium 6mg1%

Iron 0.1mg1%

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

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

Save

16
Mar
2016

Chocolate Chip-Coconut Monkey Bread Minis

categories: Breads, Breakfast, Muffins

105 Shares

Pin105

Yum

Chocolate Chip Coconut Monkey Bread Minis are a yummy, hand-held version of this breakfast treat! They’re filled with chocolate chips, coconut, butter, brown sugar and cinnamon!
Recently I made an eggs, bacon, and biscuit breakfast for my husband and I, but had some leftover biscuit dough. I decided to create miniature, hand-held monkey bread using the leftover dough. These yummy Chocolate Chip Coconut Monkey Bread Minis were the result!

I didn’t use a recipe, but instead, just went with what I knew would work (based on making monkey bread previously). The decision was made to add coconut and chocolate chips to the middle, as a nice surprise! These chocolate chip coconut monkey bread minis are very easy to make.

Since I was using canned biscuits (Grands), I only had 4 rounds of biscuit dough left over, so the recipe I post will make 4, but it is absolutely easy to double the recipe if you have more mouths to feed. Here’s how I made these chocolate chip coconut monkey bread minis. Let me tell you… they are incredibly delicious!

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

How To Make Chocolate Chip Coconut Monkey Bread Minis

You will need to start with biscuit dough, right out of the can! I used Grands biscuits, because they are so big!

Using kitchen scissors, cut each biscuit in half. Next, cut each biscuit half into 3 pieces. Note that each biscuit will end up being cut in 6 pieces when done.

Let the Biscuit Pieces Go Swimming In Butter

Melt the butter in a microwave safe bowl. Dip each piece of biscuit in the melted butter. Make sure to turn each piece over, to fully coat with butter.

Put all the buttered biscuit pieces in large bowl. Sprinkle liberally with cinnamon (I didn’t measure… just eyeballed it!) This is what it looked like.

Add the brown sugar, and stir to completely coat the biscuit pieces.

Prepare Chocolate Chip Coconut Monkey Bread Minis For Baking

Spray a muffin tin with non-stick spray. Place 3 biscuit pieces into each of the 4 muffin cups.

Add the shredded coconut and chocolate chips to the monkey bread minis. I didn’t measure, but estimate it is about a teaspoon of each per muffin cup.

Place 3 more biscuit pieces over the top of the chocolate chips. Once that’s done, top the monkey bread minis with any butter/brown sugar mixture left in bowl.

Place a few chocolate chips (pointy side down) into the top of each of the monkey bread minis.

Bake The Monkey Bread Minis

Place the monkey bread minis in a preheated 350 degree oven. I baked them for 17 minutes (check them around the 15 minute mark). When done, they should be golden brown and not look “doughy” on top.

Place the hot muffin tin on a wire rack. Let cool for 5 minutes, then carefully removed the the monkey bread minis. You can use a large kitchen spoon to scoop the monkey bread minis out without any trouble. Once removed from pan, let them cool down a bit.

You can pull away the pieces just as you would do with monkey bread. Make sure to enjoy the chocolate chip coconut monkey bread minis while warm. You can also simply eat them just like a muffin!

I cut one in half so you can see the inside. See how the monkey bread minis are filled with melted chocolate chips and coconut? YUMMO!

These monkey bread minis are so good! The flavors of butter, cinnamon, brown sugar, chocolate and coconut really come together. I hope you enjoy this portable, handheld miniature version of a fun (and somewhat decadent) breakfast treat!!! The recipe can easily be doubled, as well. Really hope you will give these a try.

Have an amazing day… my sincere hope is that you may you feel and fully comprehend the unconditional love God has for you. This is something I truly am profoundly grateful for.

Looking For More BREAKFAST TREATS?

You can find ALL my recipes in the Recipe Index, located at the top of the page. I have some delicious breakfast recipes, including:

Interested In More Recipes?

You Can Also Find Me On Social Media:

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

Recipe Source: My brain… on coffee.

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Chocolate Chip-Coconut Monkey Bread Minis

Prep Time

10 mins

Cook Time

17 mins

Total Time

27 mins

Chocolate Chip Coconut Monkey Bread Minis are a yummy, hand-held version of this breakfast treat! They're filled with chocolate chips, coconut, butter, brown sugar and cinnamon!

Category: Breakfast

Cuisine: American

Keyword: monkey bread minis

Servings: 4 servings

Calories Per Serving: 479 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

4 large biscuit dough rounds (I used Grands because they are big)
1/2 cup butter , melted
1 teaspoon cinnamon (approx.)
1/4 cup packed brown sugar
4 Tablespoons shredded coconut flakes
4 Tablespoons semi-sweet chocolate chips (plus a few more for top of dough)

US Customary - Metric

Instructions

Preheat oven to 350 degrees. Melt butter. Pour into a large mixing bowl.
Cut each piece of biscuit dough in half, then cut each half into 3 pieces. (I used kitchen scissors). Toss the biscuit pieces into the butter. Stir to completely coat each piece with butter. Sprinkle with cinnamon, then add brown sugar. Stir to fully coat pieces of dough.
Spray 4 muffin cups with non-stick spray. Place 3 pieces of dough into each of 4 muffin cups. Add 1 Tablespoon of coconut followed by 1 Tablespoon chocolate chips per muffin cup. Top each one with 3 more pieces of dough. If desired, poke a few extra chocolate chips into the top of the dough (point side down to make it stick into the dough). Spoon any leftover brown sugar/butter mixture onto top of each one.
Bake at 350 degrees for approx. 17 minutes (check them at 15 minutes since oven times vary). When done, they should be golden brown in color (and the top should be cooked through and not "doughy" looking). Let them cool in the pan for about 5 minutes, then carefully lift them out to a wire rack to cool. (I used a large serving spoon to scoop all the way under the finished mini monkey breads and to get them out in one piece). Let cool slightly, then serve. Enjoy!

Recipe Notes

This recipe is for 4 servings, but can EASILY be doubled, if you have more mouths to feed. Leftovers can be re-warmed in a microwave on a low temperature setting.

Nutrition Facts

Chocolate Chip-Coconut Monkey Bread Minis

Amount Per Serving (1 serving)

Calories 479 Calories from Fat 315

% Daily Value*

Fat 35g54%

Saturated Fat 20g125%

Cholesterol 62mg21%

Sodium 481mg21%

Potassium 189mg5%

Carbohydrates 38g13%

Fiber 2g8%

Sugar 23g26%

Protein 3g6%

Vitamin A 710IU14%

Calcium 46mg5%

Iron 2.1mg12%

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

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

Save

14
Mar
2016

Easy Homemade Rice Pilaf

categories: Side Dishes

102 Shares

Pin102

Yum

Homemade rice pilaf is delicious, and is a perfect side dish for beef, poultry, and seafood. Who needs a box mix when it can easily be made from scratch?

Do you buy rice pilaf from a box on the grocery store shelf? What if I told you it’s VERY easy to make your own and it tastes FANTASTIC?!!! That’s right… this Easy Homemade Rice Pilaf is my latest recipe “find” and it is amazing. Seriously GOOD.

I love rice pilaf, and have been buying boxes of it (“The San Francisco Treat” – wink, wink) for years and years, until I found this recipe. This homemade rice pilaf is delicious, very easy to make, and is my new “go to” homemade rice pilaf recipe.

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

How To Make Easy Homemade Rice Pilaf

Melt 2 Tablespoons butter in a medium-sized skillet. Add orzo pasta and the black wild rice to the skillet. Cook the rice on medium-low heat, stirring often, until the orzo becomes golden brown in color.

Add the diced onions and continue cooking until the onions have softened and become translucent in color. Toss in the minced garlic, and cook for an additional minute.

Add the white rice, salt, pepper, turmeric and chicken broth to the skillet, and stir well, to combine.

Let The Rice Pilaf Cook

Bring the mixture to a boil, and stir the rice often. Once the liquid is boiling, reduce the heat to Low. Put a cover/lid on the skillet, and continue to cook rice for 25-30 minutes. *Note: Check the rice at 25 minutes. If it’s almost done, but not all the way done, add a little water, and give it a quick stir. Try cooking it for another 5 minutes, to be sure the rice is completely done.

Here is a photo (below) of what the homemade rice pilaf looked like when it was done. The rice will be soft, and the black wild rice will have a touch of firmness. It looks very similar to what you get from a boxed mix (but honestly think it tasted better).

When the rice is done, remove skillet from the heat. Take the lid off the skillet, and let the rice stand (uncovered) for a couple minutes. Fluff the homemade rice pilaf with a fork, and serve!

Serve The Homemade Rice Pilaf

I served the homemade rice pilaf to accompany a chicken dinner I made recently (Rosemary Chicken With Caramelized Onion Wine Sauce). We’ve also enjoyed this homemade rice pilaf as a side dish for seafood and pork chops, which was also delicious.

This flavorful rice is a perfect side dish for beef, poultry, pork or seafood, and in my book, you can’t beat that! The leftovers are incredible, too (with a good stir and a quick heat up in the microwave!).

I really hope you will give this delicious homemade rice pilaf a try. We LOVE it, and it’s now been added to our regular rotation. It’s wonderful being able to make rice pilaf from scratch! It sure saves unnecessary trips to the grocery store!

Looking For More SIDE DISHES?

You can find all my recipes in the Recipe Index, which is located at the top of the page. A few favorite side dish recipes you might enjoy include:

Interested In More Recipes?

You Can Also Find Me On Social Media:

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

Have a great day!

Recipe Adapted From: http://www.favfamilyrecipes.com/stovetop-rice-pilaf-with-orzo.html

0 from 0 votes

Easy Homemade Rice Pilaf

Prep Time

10 mins

Cook Time

25 mins

Total Time

35 mins

Homemade rice pilaf is delicious, and is a perfect side dish for beef, poultry, and seafood. Who needs a box mix when it can easily be made from scratch?

Category: Side Dishes

Cuisine: American

Keyword: homemade rice pilaf

Servings: 6 servings

Calories Per Serving: 152 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

2 Tablespoons butter
1/2 cup orzo
1/2 medium brown onion , diced
2 cloves garlic , minced
1/2 cup white rice
1 Tablespoon black wild rice
Salt and pepper , to taste
1/8 teaspoon turmeric (a spice, gives the rice it's yellow color & it's good for you!)
2 cups chicken broth

US Customary - Metric

Instructions

Melt butter in medium skillet. Add orzo and black wild rice; cook on medium heat, stirring occasionally until the orzo is golden brown in color (about 5 minutes).
Add diced onion and cook until onions soften and are translucent. Add minced garlic; cook for one minute, stirring often.
Add white rice, salt and pepper, turmeric, and chicken broth. Stir to combine.
Cook mixture until the liquid comes to a boil. Reduce the heat to Low, put a lid on the skillet. Continue simmering the rice for 25 minutes. When done, the rice will be softened, and the liquid will be absorbed.
*Test the rice at the 25 minute mark. If the rice is in need of a bit more cooking (but most liquid is absorbed already), add just a touch more water, and cook for another 5 minutes. The black wild rice will still be a bit firmer than the rest of the rice... (that's okay).
When rice is done, remove the skillet from the heat. Take off lid, and let it stand for a couple minutes. Fluff the rice with a fork, and serve. Enjoy!

Nutrition Facts

Easy Homemade Rice Pilaf

Amount Per Serving (1 g)

Calories 152 Calories from Fat 36

% Daily Value*

Fat 4g6%

Saturated Fat 2g13%

Cholesterol 10mg3%

Sodium 322mg14%

Potassium 132mg4%

Carbohydrates 24g8%

Protein 3g6%

Vitamin A 115IU2%

Vitamin C 6.2mg8%

Calcium 14mg1%

Iron 0.5mg3%

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

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

Save

11
Mar
2016

Rosemary Chicken With Caramelized Onion Wine Sauce

categories: Chicken

65 Shares

Pin65

Yum

Rosemary chicken with caramelized wine sauce is a simple, easy and delicious one skillet dinner! You will love it’s flavor!

I am always on the lookout for new chicken recipes. It seems that we eat more poultry than anything else in our home, so it’s fun to try new recipes. I recently tried a recipe for Rosemary Chicken With Caramelized Onion Wine Sauce, and it was fantastic!

Chicken tenderloins are pan-seared, then complimented with a delicious sauce, featuring caramelized onions and a wine sauce. There is so much flavor in this dish, and guess what? IT IS SO EASY TO PREPARE!

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

How To Make Rosemary Chicken

Sprinkle chicken tenderloins with finely chopped rosemary, and season both sides generously with salt and pepper. If you don’t have tenderloins, you can also cut thick chicken breasts into strips – I used 2 large chicken breasts, cut them into strips… my husband and I had dinner and we had leftovers!

Heat olive oil in a skillet on medium heat. When oil is hot, add chicken pieces; cook chicken for 3-4 minutes per side (until light golden brown, and juices run clear).

Remove the chicken pieces to a plate; keep warm (I used an oven safe plate and put them in a 200 degree oven to keep warm). DO NOT CLEAN THE SKILLET OUT!

Make The Caramelized Onion Wine Sauce

Add the sliced onions to the skillet, add in 1 teaspoon of finely chopped rosemary, and season with salt and pepper.

Cook the onions for about 6-8 minutes on medium heat, until they have caramelized and become golden brown. Remove the onions to a plate and keep warm (yep, I put them in the oven to keep warm, next to the chicken!). DO NOT CLEAN THE SKILLET!

Add the white wine to the skillet; cook for a couple minutes (this will help to deglaze the skillet). Add the chicken broth to the wine sauce, and continue cooking until the sauce has been reduced by about half.

Once sauce has reduced to about half, add butter. Taste test the sauce at this point. If it needs more salt and/or pepper, add them at this time. Stir to combine.

Add Rosemary Chicken Back Into Onion Wine Sauce

Add the warm chicken strips back into the sauce (heat is still on medium).

Add the caramelized onions on top of the chicken. Continue reheating only until chicken and sauce is heated through. Spoon some of the sauce on top of the chicken and onions.

Serve Rosemary Chicken With Caramelized Onion Wine Sauce

Place 2 or 3 chicken strips onto each serving plate, then add onions. Spoon a bit of sauce over the top, and serve while hot.

I served the chicken with my Easy Homemade Rice Pilaf, and a veggie on the side. It was delicious; the chicken, sauce, and rice pilaf have so much flavor!

I hope you will consider making this chicken dish. We sure loved every bit of it, and trust you will, also! Have a great day and remember to be kind as you go about your day. There’s someone out there that might greatly need your encouragement!

Looking For More CHICKEN Recipes?

You can find ALL my recipes in the Recipe Index, located at the top of the page. I have LOTS of wonderful chicken recipes you’ll enjoy, including:

Interested In More Recipes?

You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Recipe Source: http://bamskitchen.com/dietary-restrictions/diabetic-friendly/rosemary-chicken-with-sauteed-onion-wine-sauce/

0 from 0 votes

Rosemary Chicken With Caramelized Onion Wine Sauce

Prep Time

10 mins

Cook Time

20 mins

Total Time

30 mins

Pan-seared, rosemary seasoned chicken tenderloins, served in a caramelized onion wine sauce.

Category: Entree

Cuisine: American

Keyword: rosemary chicken

Servings: 4 servings (2 pieces per)

Calories Per Serving: 238 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

8 Chicken tenderloins , or 2 large chicken breasts, cut into 1" wide strips (rinsed and dried)
2 teaspoons finely chopped fresh rosemary (divided)
Salt and pepper , to taste
2 Tablespoons olive oil (divided)
1 large onion (or 2 medium), peeled and sliced into rings
1/2 cup white wine
3/4 cup chicken broth
1 Tablespoon butter

US Customary - Metric

Instructions

Season chicken pieces on both sides with 1 teaspoon finely chopped rosemary, salt and pepper.
In a large skillet, heat 1 Tablespoon olive oil until hot. Add chicken tenderloins, and cook for about 3-4 minutes per side, until the juices run clear, and the chicken is done/golden brown in color. Transfer the chicken from the skillet onto a plate, and keep warm. (I put chicken on an ovenproof plate and kept warm in a 200 degree oven). Do not clean out the skillet.
Add remaining 1 Tablespoon olive oil to skillet and heat on medium heat. Once oil is hot, add onion slices, and season with remaining 1 teaspoon finely chopped rosemary, salt and pepper (a generous sprinkle!). Cook the onions, stirring frequently for 6-8 minutes, until golden brown and softened. When done, remove the onions from skillet and keep warm. Do not clean out the skillet.
Add white wine to the skillet. Cook on medium heat for about 2 minutes. This will help burn off the alcohol and will de-glaze the skillet.
Add the chicken broth to the wine; continue cooking until the sauce has been reduced by about half.
Add butter to skillet;stir to melt and combine. Taste test... if needed, add additional salt and pepper.
Add cooked chicken, then onions back into skillet. Cook only until reheated through.
Place hot chicken pieces (2-3 per serving) onto serving plate; top with caramelized onions, and spoon some of the sauce over the top. Serve, and enjoy!

Nutrition Facts

Rosemary Chicken With Caramelized Onion Wine Sauce

Amount Per Serving (2 pieces)

Calories 238 Calories from Fat 108

% Daily Value*

Fat 12g18%

Saturated Fat 3g19%

Cholesterol 71mg24%

Sodium 305mg13%

Potassium 466mg13%

Carbohydrates 3g1%

Sugar 1g1%

Protein 21g42%

Vitamin A 120IU2%

Vitamin C 6.4mg8%

Calcium 17mg2%

Iron 0.6mg3%

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

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

Save

Month: March 2016

Here’s How To Make Garlic Infused Roasted Asparagus

Time to Cook The Garlic-Infused Roasted Asparagus

Do You Enjoy Vegetable Side Dishes?

Interested In More Recipes?

You Can Also Find Me On Social Media:

Make The Sauce

Prepare The Chicken For Cooking

Cook The Chicken

Add The Asian Sauce

Finish Making The Cashew Chicken

Time To Eat Some Cashew Chicken!

Want More Recipes? Get My FREE Newsletter!

Find Me On Social Media:

↓↓ PRINTABLE RECIPE BELOW ↓↓

Interested In More Recipes?

You Can Also Find Me On Social Media: Facebook page: The Grateful Girl Cooks! Pinterest: The Grateful Girl Cooks! Instagram: jbatthegratefulgirlcooks

What IS Tandoori Chicken?

How To Make Tandoori Chicken

Cooking Tandoori Chicken In the Oven

Looking For More CHICKEN Recipes?

Interested In More Recipes?

You Can Also Find Me On Social Media: Facebook page: The Grateful Girl Cooks! Pinterest: The Grateful Girl Cooks! Instagram: jbatthegratefulgirlcooks

↓↓ PRINTABLE RECIPE BELOW ↓↓

Here’s How Easy It Is To Make Banana Bread Baked Oatmeal

Time To Bake the Oatmeal

Looking For More OATMEAL Recipes?

Interested In More Recipes?

You Can Also Find Me On Social Media:

Prepare The Dover Sole

Cook The Dover Sole Fillets

Looking For More SEAFOOD Recipes?

Interested In More Recipes?

You Can Also Find Me On Social Media: Facebook page: The Grateful Girl Cooks! Pinterest: The Grateful Girl Cooks! Instagram: jbatthegratefulgirlcooks

How To Make Chocolate Chip Coconut Monkey Bread Minis

Let the Biscuit Pieces Go Swimming In Butter

Prepare Chocolate Chip Coconut Monkey Bread Minis For Baking

Bake The Monkey Bread Minis

Looking For More BREAKFAST TREATS?

Interested In More Recipes?

You Can Also Find Me On Social Media:

↓↓ PRINTABLE RECIPE BELOW ↓↓

How To Make Easy Homemade Rice Pilaf

Let The Rice Pilaf Cook

Serve The Homemade Rice Pilaf

Looking For More SIDE DISHES?

Interested In More Recipes?

You Can Also Find Me On Social Media:

How To Make Rosemary Chicken

Make The Caramelized Onion Wine Sauce

Add Rosemary Chicken Back Into Onion Wine Sauce

Serve Rosemary Chicken With Caramelized Onion Wine Sauce

Looking For More CHICKEN Recipes?

Interested In More Recipes?

You Can Also Find Me On Social Media: Facebook page: The Grateful Girl Cooks! Pinterest: The Grateful Girl Cooks! Instagram: jbatthegratefulgirlcooks

You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks