April 2017

Month: April 2017

27
Apr
2017

Grilled Chili & Lime Chicken Fajita Salad

categories: Chicken, For The BBQ Grill, Main Dish Salads, Main Dishes, Mexican / Southwestern, Salads

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Grilled Chili Lime Chicken Fajita Salad is delicious, with marinated chicken, peppers, onions, black beans, avocado and lettuce, and a chili lime dressing!
Do you like fajitas? Well, I sure do, so I was excited to try a new recipe for Grilled Chili & Lime Chicken Fajita Salad! Wow… it tasted fantastic, and I can’t wait to share it with you today. This main dish salad is filled with marinated grilled chicken, romaine lettuce, black beans, grilled bell peppers and onion, and is topped with tortilla strips, cilantro, avocado and sour cream.

If that’s not enough, it is drizzled with an amazing chili and lime salad dressing (part of it serves as the marinade!). If you like Southwestern food, chances are you will LOVE this filling salad. We sure did! It is one of my new favorites… will DEFINITELY make this chicken fajita salad again and again.

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

Plan Ahead

The chicken will need to marinate for a couple hours (at least), so plan ahead. This marinating time is not included in the prep time in the printable recipe. I like to get things ready ahead of time, so early in the afternoon I marinated the chicken, then grilled the chicken and at the same time, (in a separate skillet) I grilled the onion and peppers.

When it was dinner time, all I had to do was slice the pre-cooked chicken, arrange the salad ingredients in 2 serving bowls, drizzle with the dressing and serve! EASY!

How To Cook This Chicken Fajita Salad

The day I made this salad it was pouring rain, so I cooked the chicken on my indoor George Foreman grill. You can cook the marinated chicken on the BBQ, an indoor grill. You can also cook it in a skillet on your stovetop! The recipe calls for boneless chicken thighs, but boneless chicken breasts are a great substitution, too!

Marinating The Chicken

In a small bowl, whisk the ingredients for the marinade together until fully blended. Pour HALF (approx. 1/4 cup) of the marinade into a shallow dish.

Add the chicken, cover, and refrigerate/marinate chicken for at least 2 hours (turning occasionally to coat), for best taste results! Cover and set the remaining marinade (approx. 1/4 cup) aside until ready to serve (this is the salad dressing). There is no need to refrigerate.

Cooking the Chicken

After chicken has been marinated, grill the chicken until done and crispy on a BBQ or indoor grill. If using a skillet, heat a teaspoon of oil on medium-high heat until hot before adding meat. Once very hot (but not smoking), add chicken and cook until done. When cooked fully, remove chicken. Let rest for a few minutes, then cut chicken into thin slices.

TIP: When you cook the marinated chicken, discard and do NOT use the marinade that has been in contact with the chicken, to avoid cross contamination!

Cooking the Veggies

In a separate skillet, heat a teaspoon of oil on medium-high heat until hot. Add the sliced red and yellow bell peppers and onions to the skillet once it is hot (but not smoking).. Cook until tender (4-5 minutes), stirring occasionally. Remove the skillet from the heat and set it aside, to let the veggies cool.

Time To Assemble The Salad

To assemble the salad, fill each serving dish with torn romaine leaves. Evenly distribute the black beans, peppers and onions over lettuce. Add some sliced avocado and crisp tortilla strips. TIP: I made my own tortilla strips. To see how to make them, check the notes section of printable recipe.

Sprinkle the salad with extra cilantro leaves. Place a dollop of sour cream on top, and add a lime wedge (for garnish). Finish it by drizzling reserved marinade over the top.

Enjoy This Delicious Chicken Fajita Salad

Serve… and ENJOY this amazing, flavor-filled chicken fajita salad! The recipe as written (below) makes two very generous sized main course salads.

I’m not kidding… this chili lime chicken fajita salad really is one delicious dinner! I hope you will give it a try. My husband loved it, too. One of his first comments after tasting it was, “wow, this has to be one of the best looking salads I’ve ever eaten”. Yes, it LOOKS good, but just wait until you TASTE it! Grab a fork and have a taste of this juicy chicken fajita salad! YUM!

Have a wonderful day! Thanks for stopping by. I hope you find some delicious recipes, (including this one for chicken fajita salad) to fix for those you love and cherish!

Looking For More ENTREE SALAD Recipes?

You can find ALL of my recipes in the Recipe Index, located at the top of the page. I have some delicious main course salad recipes you might enjoy, including:

Interested In More Recipes?

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Recipe Adapted From: https://cafedelites.com/2015/08/09/grilled-chilli-lime-chicken-fajita-salad/

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Grilled Chili & Lime Chicken Fajita Salad

Prep Time

15 mins

Cook Time

15 mins

Total Time

30 mins

Grilled Chili Lime Chicken Fajita Salad is delicious, with marinated chicken, peppers, onions, black beans, avocado and lettuce, and a chili lime dressing!

Category: Main Course Salad

Cuisine: Southwestern

Keyword: chicken fajita salad

Servings: 2 Main Course Servings

Calories Per Serving: 544 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For Marinade:

4 Tablespoons olive oil
1/3 cup (+ 1 Tablespoon more) fresh squeezed lime juice
2 Tablespoons fresh chopped cilantro
2 cloves minced garlic
1 teaspoon brown sugar
3/4 teaspoon red chili flakes
1/2 teaspoon ground Cumin
1 teaspoon salt

For Salad:

2 boneless , skinless chicken thighs (can substitute chicken breasts)
1/2 yellow bell pepper , sliced thin (seeds removed)
1/2 red bell pepper , sliced thin (seeds removed)
1/2 medium onion , thinly sliced
5 cups Romaine lettuce , roughly chopped
1 avocado , sliced (divided)
1/2 cup black beans (rinsed, drained)

For Garnish (Optional):

Sour cream and extra cilantro leaves
Crisp tortilla strips (see Notes section for "how to make" these).

US Customary - Metric

Instructions

In a small bowl, whisk ingredients for marinade together until fully blended. Pour HALF (approx. 1/4 cup) of the marinade into a shallow dish. Add chicken and let marinate in fridge for at least 2 hours, turning occasionally to coat. Cover remaining marinade and set aside until ready to serve (this is the salad dressing-you do not need to refrigerate).
Heat a teaspoon of oil on medium-high heat in a skillet. Once oil is hot, add marinated chicken pieces; cook until done and crispy on outside (can also use indoor grill or outside BBQ). When fully cooked, remove chicken. Let rest for a few minutes, then cut into thin slices. Set aside. Discard and do NOT use the marinade that has been in contact with the chicken, to avoid cross contamination.
In a separate skillet, heat a teaspoon of oil on medium-high heat. Add sliced onions and bell peppers. Cook until tender (4-5 minutes), stirring occasionally. Remove from heat; set aside.

To Assemble Salad: Fill serving dish with torn romaine leaves. Evenly distribute black beans, peppers and onions over lettuce. Add sliced avocado and crisp tortilla strips. Sprinkle with cilantro leaves. Place a dollop of sour cream on top and add a lime wedge (for garnish). Drizzle reserved marinade over salad. Serve... and ENJOY!

Recipe Notes

Caloric calculation does not include sour cream or tortilla strip garnish. Prep Time does not include marinating time for chicken.

TO MAKE TORTILLA STRIPS: Cut 2 corn tortillas in half, then cut into thin strips. Coat strips with 1 Tablespoon of vegetable oil, then bake at 375 degrees for 5-6 minutes on each side (flipping midway through baking), until light brown and crispy.

Nutrition Facts

Grilled Chili & Lime Chicken Fajita Salad

Amount Per Serving (1 serving)

Calories 544 Calories from Fat 288

% Daily Value*

Fat 32g49%

Saturated Fat 4g25%

Cholesterol 72mg24%

Sodium 1329mg58%

Potassium 1561mg45%

Carbohydrates 35g12%

Fiber 14g58%

Sugar 7g8%

Protein 32g64%

Vitamin A 11655IU233%

Vitamin C 123.8mg150%

Calcium 85mg9%

Iron 3.7mg21%

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

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24
Apr
2017

Piña Colada Ice Cream

categories: Desserts, Ice Cream/Frozen Treats

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Enjoy a taste of the tropics with yummy Piña Colada Ice Cream, with pineapple, cream of coconut, rum extract, coconut milk, & grated toasted coconut.
Summertime is coming… blue skies, warm weather, evenings spent out on the back deck by the fire pit… enjoying a dish of homemade Piña Colada Ice Cream! Oh boy – I can hardly wait! We have had the wettest winter I can remember in a LONG time here in Oregon, and we are LONGING for sunshine and hot weather to finally make it’s appearance!

One of the traditions we have is to make homemade ice cream throughout the year… at least this Piña Colada Ice Cream makes it FEEL like summer, thanks to it’s coconut/pineapple tropical flavor!

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

How To Make Piña Colada Ice Cream

In a large mixing bowl, combine whipping cream, cream of coconut, coconut milk, and pineapple juice. (If desired, you can add 1/4 teaspoon of Rum extract, but it is not necessary). Stir until combined. Add coconut flakes and stir.

Pour this mixture into the canister of an ice cream maker and freeze according to manufacturer instructions. I use an electric indoor machine and it takes 20-25 minutes for soft serve consistency. About 5 minutes BEFORE the piña colada ice cream is done, add the drained, crushed pineapple.

Let Ice Cream Firm Up In Freezer, Then Serve!

When ice cream is done, transfer it to a freezer safe container with a lid. Freeze an additional 3-4 hours until firm. When it is ready to serve, garnish each scoop of piña colada ice cream with toasted coconut flakes. NOTE: See the notes section of the printable recipe (below) for instructions on how to toast the coconut.

That’s it! Enjoy a “taste of the tropics” any time of the year with this simple and delicious piña colada ice cream! Sure hope you enjoy it.

Looking For More ICE CREAM Recipes?

You can find all of my recipes in the Recipe Index, located at the top of the page. I have quite a few recipes for ice cream. they include:

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Recipe Source: Unknown. Copied recipe onto notebook paper many, many years ago, but did not write down the source. Oops.

0 from 0 votes

Piña Colada Ice Cream

Prep Time

30 mins

Cook Time

0 mins

Total Time

30 mins

Enjoy a taste of the tropics with yummy Piña Colada Ice Cream, with pineapple, cream of coconut, rum extract, coconut milk, & grated toasted coconut.

Category: Dessert

Cuisine: American

Keyword: piña colada ice cream

Servings: 10 ½ cup servings

Calories Per Serving: 387 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

3/4 cup whipping cream
1 can cream of coconut use 15 oz. or 13.5 oz (brands vary in weight)
1 cup coconut milk unsweetened (canned=13.66 oz.)
2 Tablespoons pineapple juice (reserved from can of crushed pineapple)
1/4 teaspoon Rum extract (optional-not necessary)
1 cup coconut flakes
3/4 cup canned crushed pineapple , drained (juice reserved)
1/4 cup TOASTED coconut flakes , for garnish (see Notes section for instructions)

US Customary - Metric

Instructions

In a large mixing bowl, combine whipping cream, cream of coconut, coconut milk, and pineapple juice. (you can also add 1/4 teaspoon of Rum extract, if desired). Stir until combined. Add coconut flakes and stir to incorporate. Pour this mixture into canister of ice cream maker and freeze according to manufacturer instructions. About 5 minutes BEFORE the ice cream is done, add drained crushed pineapple.
When ice cream is done, transfer it to a freezer safe container with a lid. Freeze for an additional 3-4 hours until firm. When it is ready to serve, garnish each scoop with toasted coconut flakes (see notes section of printable recipe for instructions on how to toast the coconut).

Recipe Notes

To toast coconut flakes for garnish: Preheat oven to 325 degrees. Spread coconut evenly on cookie sheet lined with parchment paper. Bake for about 15-20 minutes. Check it every 5 minutes. Remove from oven when coconut is golden brown. Remove coconut from cookie sheet; let cool completely before garnishing ice cream.

Nutrition Facts

Piña Colada Ice Cream

Amount Per Serving (0.5 cup)

Calories 387 Calories from Fat 225

% Daily Value*

Fat 25g38%

Saturated Fat 20g125%

Cholesterol 24mg8%

Sodium 35mg2%

Potassium 177mg5%

Carbohydrates 40g13%

Fiber 3g13%

Sugar 35g39%

Protein 1g2%

Vitamin A 285IU6%

Vitamin C 4.8mg6%

Calcium 25mg3%

Iron 1.2mg7%

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

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20
Apr
2017

Healthy Chocolate Oatmeal

categories: Breakfast

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Make healthy chocolate oatmeal in the microwave! It’s delicious and will fill you up! This QUICK breakfast is a yummy “morning bowl of goodness”.I recently found a simple, quick recipe for Healthy Chocolate Oatmeal made in the microwave and thought I’d try it. After all, how bad could a healthy breakfast with oatmeal AND chocolate be for you, right? The recipe makes one serving, but can be easily doubled.

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

Why Is It Called HEALTHY Chocolate Oatmeal?

The reason this chocolate oatmeal can be considered “healthy” is that it is made with non-fat milk, unsweetened cocoa powder and artificial sweetener (no sugar!). And guess what? It is yummy!

This is a perfect for those of you, who like me, have a deep love of all things chocolate, and find it appealing, even in a bowl of healthy OATMEAL! Chocolate for the win! The best part is that making healthy chocolate oatmeal is as simple as stirring up the ingredients and cooking it in the microwave until done. Here’s how to make this yummy breakfast treat:

How To Make Healthy Chocolate Oatmeal

Mix the oats, milk, cocoa powder and sweetener together in a microwave safe bowl. Continue to stir (it takes a minute or two to get the cocoa stirred in, but it WILL get there, so keep stirring- trust me!).

Microwave The Healthy Chocolate Oatmeal

Place the bowl in microwave. Microwave on HIGH power for 2 minutes and 15 seconds. Stir oats every 45 seconds (total of 3 times), until the oatmeal has significantly thickened.

Remove the oatmeal from the microwave, being careful, because it is HOT. Let the oatmeal rest for just a minute before serving. If desired, top with a few sliced raw almonds. Note: Here is where I transferred the cooked oatmeal to a pretty dish for photographing it, but that is not necessary!

Add an additional splash of milk (if oatmeal is a bit too thick for your liking). Stir, serve and enjoy! If you enjoy this delicious healthy chocolate oatmeal, you might want to try my yummy recipe for Maple Nut Oatmeal, too! It’s so good!

It couldn’t be simpler to enjoy a hot, filling bowl of CHOCOLATE oatmeal for breakfast, without adding a lot of additional calories or sugar to your morning! Hope you will consider trying this easy recipe. Have a wonderful day, friends.

Looking For More Breakfasts Using OATS?

You can find all of my recipes in the Recipe Index, located at the top of the page. A few recipes that use oats include:

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Recipe Source: http://dineanddish.net/2016/07/healthier-chocolate-oatmeal-recipe/

0 from 0 votes

Healthy Chocolate Oatmeal

Prep Time

3 mins

Cook Time

2 mins

Total Time

5 mins

Make healthy chocolate oatmeal in the microwave! It's delicious and will fill you up! This QUICK breakfast is a yummy "morning bowl of goodness".

Category: Breakfast

Cuisine: American

Keyword: healthy chocolate oatmeal

Servings: 1 serving

Calories Per Serving: 197 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1/3 cup old-fashioned oats (not instant)
2/3 cup non-fat milk
2 Tablespoons unsweetened cocoa powder
1 teaspoon Truvia (or Stevia packet)

For serving (optional):

A few sliced raw almonds
A splash of milk (to thin out oatmeal, if desired)

US Customary - Metric

Instructions

Mix the oats, milk, cocoa powder and sweetener together in a microwave safe bowl. Continue to stir (it takes a minute or two to get the cocoa stirred in, but it WILL get there-trust me!).
Place the bowl in microwave. Microwave on HIGH power for 2 minutes and 15 seconds. Stir oats every 45 seconds (total of 3 times), until the oatmeal has significantly thickened.
Remove oatmeal. Let stand for a minute or so before serving. If desired, top with a few sliced raw almonds, and additional splash of milk (if oatmeal is too thick). Stir, serve and enjoy!

Nutrition Facts

Healthy Chocolate Oatmeal

Amount Per Serving (1 g)

Calories 197 Calories from Fat 36

% Daily Value*

Fat 4g6%

Saturated Fat 1g6%

Cholesterol 3mg1%

Sodium 72mg3%

Potassium 504mg14%

Carbohydrates 32g11%

Fiber 6g25%

Sugar 8g9%

Protein 11g22%

Vitamin A 335IU7%

Calcium 226mg23%

Iron 2.5mg14%

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

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17
Apr
2017

How To Can Chili

categories: Canning And Preserving

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Learn how to can chili (meat and beans) using safe pressure canning guidelines. Recipe yields 8 qts. of old-fashioned chili, for long term storage.
Last summer I canned a variety of foods to stock our pantry with, in order to have plenty for Fall and Winter. I canned vegetables from our garden, fruit picked at local farms, as well as homemade soups and stews. One project I tackled was learning how to can chili (using my recipe) for long term storage.

I’m glad I did, because we were able to have jars of Mom’s Old-Fashioned Chili in our pantry to eat whenever we wanted through the long Winter! Homemade chili must be canned using a pressure canner, so I slightly adapted my recipe so it conformed to safe canning guidelines and the results were wonderful! Currently I only have ONE jar left from all the quarts of chili I canned last summer, so I feel the need to “can” some more coming on!

Some people feel like you should add cooked beans AFTER you open the jars so the beans don’t get soggy, but I have not found this to be the case. I add the beans and can them at the same time, with no problem.

Scroll down For a Printable Recipe Card At The Bottom Of the Page

Making Canned Chili

This recipe as written makes about 8 quarts of chili. The process is fairly simple. At the same time I was cooking the chili, I was preparing the pressure canner, with 3″ of simmering water. I did this according to the pressure canner’s manufacturer instructions. The jars and lids were also prepped following USDA canning guidelines.

Ground beef, diced onions and a large diced green pepper were cooked in a large pan until done. Grease was drained from pan and discarded. Meat mixture was then transferred to a very large stockpot.

Adding LOTS Of Flavor!

To the meat mixture, add canned diced tomatoes, kidney beans, chili beans, pinto beans, and black beans. I also added water and the spices (oregano, cumin, salt, chili powder, cayenne powder, paprika, salt, and Worcestershire sauce).

The chili was cooked on medium-high until it was boiling. At this point, give it a taste, and adjust salt, if necessary, to suit your preference.

How To Can Chili

Prepared (clean and hot) canning jars were filled with the hot chili, leaving a 1″ headspace in each jar. Air bubbles were removed, and the jar rims were wiped completely clean with a wet dishcloth to ensure a good seal.

I centered flat lids on top and screwed down the rings until they were fingertip tight. Quart jars were processed at 10# pressure for 90 minutes. If using pint sized jars, process at 10# pressure for 75 minutes.

Once cooking time was completed, I followed manufacturer instructions for letting the pressure drop to zero naturally, then followed instructions for safely removing the vent and lid. PLEASE follow your own pressure canners manufacturer instructions!

Once I removed the HOT jars of chili, I placed them onto a dish towel on the counter (don’t place them directly on countertop because temperature variations could lead to cracking the jars), and let them sit undisturbed overnight.

Once they had completely cooled, I checked to make sure each jar was properly sealed, wiped down the jars, put a label on each one, and into our pantry they went!

I’ve canned chili several times since then, and have had great results. It has been wonderful to have my homemade chili waiting to be opened and used in our pantry, for a good hot bowl of soup or a chili cheese dog with the hubby!

Hope you will consider trying this recipe. PLEASE be sure to follow all recommended safe canning methods to ensure your success!

Looking For More PRESSURE CANNING Recipes?

You can find all of my canning recipes in the Recipe Index, located at the top of the page. A few pressure canning recipes you might be interested in include:

Interested In More Recipes?

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Recipe adapted from: http://www.thegratefulgirlcooks.com/moms-old-fashioned-chili/

4.34 from 3 votes

How To Can Chili

Prep Time

20 mins

Cook Time

1 hr 30 mins

Total Time

1 hr 50 mins

Learn how to can chili (meat and beans) using safe pressure canning guidelines. Recipe yields 8 qts. of old-fashioned chili, for long term storage.

Category: Entree

Cuisine: Mexican

Keyword: how to can chili

Servings: 8 quarts

Calories Per Serving: 1014 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

3 pounds ground beef
2 medium onions , diced
1 large green bell pepper , diced
56 ounces canned diced tomatoes (including juice)
31 ounces canned kidney beans, drained
31 ounces canned chili beans (including liquid)
31 ounces canned black beans, drained
15.5 ounces canned pinto beans, drained
Water (use 3½ large 28 ounce cans of water - use empty diced tomato cans)
3 teaspoons dried oregano
2 Tablespoons cumin
4-5 teaspoons salt
3 teaspoons paprika
1½ Tablespoons garlic powder
1½ teaspoons cayenne pepper
8 Tablespoons chili powder
5 Tablespoons Worcestershire sauce
Additional salt to taste (if necessary)

US Customary - Metric

Instructions

While cooking chili, prepare your pressure canner, with 3" of simmering water. Prep jars and lids according to safe USDA canning guidelines.
Brown ground beef, diced onions and diced green pepper in a large pan until fully cooked. Drain grease and discard. Transfer meat mixture to a very large stockpot.
Add canned diced tomatoes, kidney beans, chili beans, pinto beans, and black beans to meat mixture. Stir. Add water,spices and Worcestershire sauce. Stir all ingredients well to combine. Cook chili on medium-high until it begins boiling. Give it a taste, and adjust salt, if necessary.
Fill prepared (clean & hot) canning jars with hot chili, leaving a 1" headspace in each jar. Remove air bubbles with utensil, and adjust headspace, if necessary. Wipe jar rims clean with a wet dishcloth, to ensure a good seal. Center flat lids on top and screw down rings until fingertip tight. Process quart jars at 10# pressure for 90 minutes. If using pint jars, process at 10# pressure for 75 minutes.
Once processing time is completed, let pressure drop to zero naturally, then follow instructions for safely removing vent and lid. PLEASE follow your pressure canners manufacturer instructions!
Remove HOT jars of chili, place onto a dish towel on counter (don't place jars directly on counter as temperature variations could lead to cracking the jars). Let jars sit and cool undisturbed overnight. Once completely cooled, check to ensure each jar is properly sealed, wipe down jars, label each one, and store in pantry!

Recipe Notes

The chili thickens a little as it is processed. Once you open a jar, you may want to add just a little bit of water to the chili before heating, to thin it out. Caloric calculation is for 1 quart jar of chili.

Nutrition Facts

How To Can Chili

Amount Per Serving (1 quart jar of chili)

Calories 1014 Calories from Fat 342

% Daily Value*

Fat 38g58%

Saturated Fat 13g81%

Cholesterol 120mg40%

Sodium 2743mg119%

Potassium 2981mg85%

Carbohydrates 108g36%

Fiber 34g142%

Sugar 16g18%

Protein 63g126%

Vitamin A 3380IU68%

Vitamin C 51.6mg63%

Calcium 316mg32%

Iron 18.5mg103%

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

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13
Apr
2017

Chicken And Veggie Stir-Fry

categories: Asian, Chicken, Main Dishes

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Chicken Veggie Stir Fry, with broccoli, carrots, bok choy, zucchini, onions,etc. in an Asian-inspired sauce, is served on rice in this delicious, 20 minute dish.
Do you enjoy stir-fry meals? We sure do… in fact, I’ve been making this delicious, Asian-inspired Chicken Veggie Stir Fry using the same process and “recipe” for over 20 years.

This dish couldn’t be simpler to make! I came up with a simple Asian sauce after experimenting years ago, then simply added chicken and fresh veggies, cooked it together, and have been making chicken veggie stir fry like this ever since!

The process is simple: stir-fry lightly seasoned, cubed chicken breasts and lots of fresh veggies. Add a homemade Asian flavored sauce (so quick & easy to make), then serve on a bed of rice! The recipe is easy, packed with veggies, and is wonderfully delicious!

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

How To Make Chicken Veggie Stir Fry

TIMESAVING TIP: To save time, I cooked all three parts of this recipe at the same time (it’s easy to do).

The first thing you will need to do is cook rice according to package directions, and prep the veggies and chicken while the rice is cooking. Make sure the veggies are cut into bite sized pieces. Cut boneless, skinless chicken breasts into 2 inch cubes.

Make The Sauce For Chicken Veggie Stir Fry

Prepare the stir-fry sauce by combining chicken broth, soy sauce, and ground ginger in a small bowl. Stir in the corn starch and mix well to dissolve any lumps, and set it aside when done.

Cook the Vegetables

In a large skillet, heat HALF of the oil on medium-high heat until very hot, but not smoking. Add all the veggies and cook for 6-7 minutes, stirring often until the veggies are crisp-tender.

Cook The Chicken

In a separate medium skillet, heat the remaining half of the oil on medium-high until very hot, but not smoking. Add the chicken pieces and cook, turning pieces over to cook through on all sides (about 3-4 minutes). To save time, cook the chicken while the veggies are cooking. Multi-tasking at it’s finest!

When the chicken is finished cooking, add the pieces to the cooked veggies in the large skillet.

Add Sauce To Chicken Veggie Stir Fry

Give the reserved sauce a good stir, then pour it over the chicken and veggies. Cook on medium-high heat, stirring often for about 2 minutes. The sauce will thicken as it cooks and will coat the chicken and veggies.

Once the sauce has thickened and coated everything, add the cashews, and stir to combine. Cook just for a minute, until the chicken veggie stir fry is heated through.

Serve The Chicken Veggie Stir Fry

Serve the chicken veggie stir fry hot, on top of a bed of rice (brown or white). Grab a fork (or chopsticks) and dig right in! It’s GOOD!

Can I Change The Veggies OR Make This Dish Vegetarian?

While you can adjust the veggies according to your taste and what you have available (I’ve done this many times), the basics you should have in this dish are onion, carrots, broccoli, and red peppers, because they add so much color (and flavor) to the dish. Any other veggies you choose to add will enhance the dish with additional flavor and color!!!

If you are a Vegetarian, no problem! Simply omit the chicken from the dish! Be creative… make it your own… and enjoy every bite! Have a wonderful day!

Looking For More CHICKEN Recipes?

You can find all of my recipes in the Recipe Index, which is located at the top of the page. I have LOTS of chicken recipes, including:

Interested In More Recipes?

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0 from 0 votes

Chicken And Veggie Stir Fry

Prep Time

10 mins

Cook Time

10 mins

Total Time

20 mins

Chicken Veggie Stir Fry, with broccoli, carrots, bok choy, zucchini, onions,etc. in an Asian-inspired sauce, is served on rice in this delicious dish.

Category: Entree

Cuisine: Asian

Keyword: chicken veggie stir fry

Servings: 4 servings

Calories Per Serving: 483 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For Stir-Fry

3 boneless skinless chicken breasts , cut into 2 inch cubes
Ground ginger (to lightly season chicken with before cooking)
6 cups fresh vegetables (total) *See NOTES section below.
1/4 cup vegetable oil , divided
1/3 cup roasted cashews

For Stir-Fry sauce:

1 cup chicken broth
1/4 cup soy sauce
2 Tablespoons corn starch
1 teaspoon ground ginger

For Serving: Cooked rice (prepared according to package directions)

US Customary - Metric

Instructions

Cook rice according to pkg. directions.Cut veggies/chicken in bite size pieces while rice is cooking.
Make stir-fry sauce by mixing chicken broth, soy sauce, and ground ginger in small bowl. Stir in corn starch and mix well. Set aside.
In large skillet, heat HALF of the oil on medium-high heat until very hot, but not smoking. Add all veggies; continue cooking for about 6-7 minutes, stirring often until veggies are crisp-tender.
In separate medium skillet, heat remaining half of the oil on medium-high until very hot, but not smoking. Add chicken; cook all sides until it turns white and is cooked through (about 3-4 minutes).
Add cooked chicken to the veggies in large skillet.
Give the sauce a stir, then pour it over chicken and veggies. Cook on medium-high heat, stirring often for about 2 minutes. The sauce will thicken as it cooks and will coat the chicken and veggies.
When done, add the cashews, and stir to combine. Serve over hot cooked rice... and enjoy!

Recipe Notes

I used broccoli, onion, carrots, red & green bell peppers, bok choy, mushrooms, sugar snap peas, zucchini and yellow squash. Additional veggie add-ins might also include: fresh chopped asparagus, green onions, fresh green beans, celery, water chestnuts, canned/drained bean sprouts, etc.

Nutrition Facts

Chicken And Veggie Stir Fry

Amount Per Serving (1 serving)

Calories 483 Calories from Fat 198

% Daily Value*

Fat 22g34%

Saturated Fat 12g75%

Cholesterol 54mg18%

Sodium 1253mg54%

Potassium 1034mg30%

Carbohydrates 45g15%

Fiber 11g46%

Protein 30g60%

Vitamin A 13890IU278%

Vitamin C 33.5mg41%

Calcium 84mg8%

Iron 4.2mg23%

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

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10
Apr
2017

Irish Chocolate Pots de Crème

categories: Chocolate, Desserts, Holidays!

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Easy, decadent, Irish chocolate pots de créme dessert, with Irish cream liqueur, is made in under 10 minutes in a blender! It’s a PERFECT recipe for St. Patrick’s Day!
Decadent, rich, simple to prepare (in under 10 minutes!) and extremely delicious. Those are the first words that come to mind when describing these Irish Chocolate Pots de Crème!

“Pots de Crème” is actually a French dessert “custard” that dates back to the 17th century. It’s name literally means “pots of cream”.

I made this amazing dessert a couple weeks ago for a family get together, and oh my goodness! Soooo good! Let me tell you, pots de crème are much thicker than pudding or mousse and extremely rich.

I told our guests they were so rich it would put hair on their chests!. It may be rich, but oh boy, it is DELICIOUS! Here’s how to make it:

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

How I Got This Recipe

The preparation takes less than 10 minutes, which is an added benefit! I’d been drooling over the recipe posted on a website called “The Café Sucre Farine”, so I gave in and decided to make it! If you’ve never checked out this website, I would encourage you to do so.

Chris shares phenomenal recipes, and her husband Scott shares in the fun with his amazing photography work. It’s a wonderful, creative website for food lovers.

Making Irish Chocolate Pots de Crème Is Incredibly EASY!

Anyways… the method to making these is to simply use a blender. Yep… that’s right! Ingredients are blended together, then poured into small dessert cups (the dessert is very rich, so small servings are the best!).

I also made a Bailey’s Irish Cream syrup which was drizzled onto the tops of the finished Pots de Créme, then they were garnished with whipped cream, a sprig of fresh mint (and dessert cookies!). Easy and delicious… you’re gonna LOVE this dessert! Here’s how to make it:

How To Make This Decadent Dessert

Before you begin, make sure you have your dessert dishes ready to go. Place them on a baking sheet. The dessert bowls I used (Libby Tasting Bowls) hold 4.25 ounces (just over 1/2 cup), so I ended up with 6 portions (I set out 8 cups but only needed 6).

The total amount of servings will depend on the size dish you use. The recipe, as written, will yield 8 (1/3 cup) servings.

Place chocolate chips, sugar, Bailey’s Irish Cream Liqueur, an egg, and sea salt into a blender. The ingredients are pulsed several times, just to mix them up a bit! NOTE: they will not be fully blended at this point.

Take out the center cap from the blender lid and place a funnel directly into the opening. Place the lid (with the funnel in it) back onto the blender (NOTE: I took it off to take the photo).

Heat The Whipping Cream In A Microwave

Pour the whipping cream into a large microwave safe bowl. TIP: Make sure to use a large bowl, because the cream will be microwaved, and will rise up as it heats.

I used a glass bowl so I could see to make sure the whipping cream didn’t bubble up and over the top of the bowl, as it cooked. Heat the whipping cream in the microwave on high power for 2 to 2½ minutes, until the cream is really bubbling.

You can see from the photo below how high the cream rose in the bowl, and what the bubbling cream looked like when I took it out of microwave.

Turn blender on LOW and blend ingredients already in there for 15 seconds. SLOWLY pour the hot whipping cream through the funnel into the chocolate mixture while mixing on low.

Once you’ve added all the cream, put your hand over the top of the funnel (to cover), and turn the speed of the blender to HIGH. Let the Irish pots de crème mixture blend on HIGH speed for one minute.

When done, carefully pour the chocolate into the serving bowls. Refrigerate for at least 2 hours before serving.

Once fully chilled, the Chocolate Pots de Crème are PERFECT to serve just as they are, BUT… if you want to kick it up a notch, read on! Make some Bailey’s Irish Cream Syrup to garnish the finished dessert!

The syrup can easily be made while the pots de crème are chilling. It’s VERY SIMPLE to prepare, and adds an extra pop of flavor to the finished dessert.

Make Irish Cream Syrup For The Pots de Crème

Pour Irish Cream liqueur into a little saucepan and bring to a boil, on medium heat. Boil the liqueur, stirring constantly for 2-3 minutes, until it has reduced in volume and turned syrupy.

Remove the syrup from the heat and let it cool. As the Irish cream syrup cools down, it will thicken a little bit more. Let the syrup cool to room temperature before serving.

I also decided to add some ~~more calories~~ fancy cookies to garnish the finished Irish Chocolate Pots de Crème, so I found these at our local grocery store… perfect!

To Serve Irish Chocolate Pots de Crème

When ready to serve, garnish each serving with whipped cream and a sprig of fresh mint, then drizzle a tiny bit of the Bailey’s syrup over the top!

Finish this decadent dessert off by Inserting a couple fancy cookies into the chocolate! You can see in the picture below the drizzle of Bailey’s syrup on top of the chocolate.

That, my friends, is how you make this incredible dessert, with very little effort or time involved, but with amazing results! I made the Irish Chocolate Pots de Crème in the morning, then simply added the garnishes when ready to serve later that evening! Easy!

NOTE: If you want to make this easy dessert without the alcohol, be sure to check out the recipe for chocolate pots de crème (a version made without any alcohol). Just as decadent and delicious!

Sure hope you will consider making this wonderful, decadent chocolate dessert. I will definitely be making Irish Chocolate Pots de Crème again!

Have a wonderful day, and remember to show love, respect and kindness to all you meet today. They may need your kindness more than you will ever know! God Bless You.

Looking For More CHOCOLATE DESSERT Recipes?

You can find all my recipes in the Recipe Index, located at the top of the page. I have some yummy chocolate dessert recipes you will love, including:

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Recipe Source: https://thecafesucrefarine.com/2015/03/five-minute-irish-chocolate-pots-de-creme

↓↓ PRINTABLE RECIPE BELOW ↓↓

4 from 1 vote

Irish Chocolate Pots de Crème

Prep Time

10 mins

Cook Time

0 mins

Refrigeration

2 hrs

Total Time

10 mins

Easy, decadent, Irish chocolate pots de créme dessert, with Irish cream liqueur, is made in under 10 minutes in a blender! Perfect for St. Patrick's Day!

Category: Dessert

Cuisine: Irish

Keyword: Irish chocolate pots de creme

Servings: 8 servings (1/3 cup per)

Calories Per Serving: 351 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For Pots de Crème:

10 ounces semi-sweet chocolate chips (good quality)
3 Tablespoons granulated sugar
3 Tablespoons Bailey's Irish Cream Liqueur
1 large egg
pinch of kosher or sea salt
1 cup heavy cream (can substitute Half n' Half)

For Bailey's Irish Cream Syrup (Optional-not included in caloric calculation) :

6 Tablespoons Bailey's Irish Cream liqueur

For Garnish (Optional-not included in caloric calculation):

Whipped Cream
Fresh mint sprigs
Cookies (optional)
Bailey's syrup

US Customary - Metric

Instructions

Put small serving dishes onto a baking sheet before beginning.
Put the chocolate chips, sugar, Bailey's Irish Cream, egg, and sea salt into a blender. Pulse the ingredients several times, just to mix them up a bit (they won't be fully blended). Take out the center cap from blender lid and place a funnel directly into the opening.
Pour the whipping cream into a large microwave safe bowl. Use a large bowl, because the cream will be microwaved, and will rise up as it heats. (I used a glass bowl so I could see to make sure the whipping cream didn't bubble up and over the top of the bowl). Heat whipping cream in microwave on high power for 2 to 2½ minutes, until the cream is REALLY bubbling.
Turn blender on LOW and blend ingredients for 15 seconds. SLOWLY pour the hot whipping cream through the funnel into the chocolate mixture while blending on LOW (the very hot cream will help cook the raw egg). Once you've added all the cream, put your hand over the top of the funnel (to cover), and turn speed up to HIGH. Let the mixture blend on high for one minute. When done, carefully pour the chocolate into the serving bowls. Refrigerate for at least 2 hours before serving.

To Make The Bailey's syrup (optional):

If you want Bailey's Irish Cream Syrup to garnish the finished dessert, it can be made while the desserts are chilling. Irish Cream liqueur is poured into a little saucepan, then brought up to a boil on medium heat. The liqueur is boiled for 2-3 minutes until it has reduced in volume and turned syrupy. Remove from heat and let cool. As the syrup cools, it will thicken a little bit more. Let syrup cool to room temperature before serving.

To serve:

Garnish each of the chilled pots de crème with whipped cream, and a sprig of fresh mint, then drizzle a little bit of the Bailey's syrup over the top. Add a couple fancy cookies to the chocolate, if desired! Serve, and enjoy!

Nutrition Facts

Irish Chocolate Pots de Crème

Amount Per Serving (1 serving (w/out syrup, cookies or whipping cream))

Calories 351 Calories from Fat 225

% Daily Value*

Fat 25g38%

Saturated Fat 15g94%

Cholesterol 63mg21%

Sodium 22mg1%

Potassium 230mg7%

Carbohydrates 25g8%

Fiber 2g8%

Sugar 18g20%

Protein 3g6%

Vitamin A 485IU10%

Vitamin C 0.2mg0%

Calcium 44mg4%

Iron 2.3mg13%

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

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06
Apr
2017

Cumin-Dusted Pork Cutlets With Citrus Sauce

categories: Main Dishes, Pork

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Cumin dusted pork cutlets are lightly seasoned with Southwestern spices, pan-seared, then served covered in a delicious, fresh citrus sauce.

I recently made some delicious Cumin-Dusted Pork Cutlets with Citrus Sauce for our dinner and wanted to share this very simple recipe with you today. The recipe originated on the Epicurious website and sounded interesting, so I decided to try it, only making a couple tweaks to the original recipe. The pork cutlets are seasoned, then pan-seared.

As soon as they are done, a quick and easy citrus sauce (with orange juice, lemon juice, and garlic) is made and then spooned over the cooked pork cutlets. The cutlets are then served. It really couldn’t be any easier!

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

How To Make Cumin Dusted Pork Cutlets With Citrus Sauce

If you are using thin, small cutlets, a serving size would be 2 cutlets per adult (and you will NOT need to pound them down). You want to use fairly thin pork cutlets, so they will cook quickly. Lightly season the pork with salt and pepper, and set aside.

**NOTE: I ended up using slightly larger and thicker boneless chops that I already had in my freezer for this meal, so I pounded each piece with a meat mallet between plastic wrap to flatten them out more (to about 1/2 inch). Since they were large pork chops to begin with, we had 1 cutlet per serving.

Prepare Seasoning Mix For The Pork Chops

Mix the flour, ground cumin, chili powder, garlic powder, salt and pepper on a large dinner plate until the ingredients are fully combined.

Once mixed, coat both sides of each of the pork cutlets with seasoning. Make sure to shake off any excess flour from the pork cutlets.

Heat 1 Tablespoon of olive oil on medium-high heat in a large non-stick skillet. Once oil is very hot (but not smoking), add cutlets. They should sizzle when they hit the hot oil.

Cooking the Cumin Dusted Pork Cutlets

Cook 3-4 minutes on first side, then turn over and cook other side for same amount of time (until fully cooked through and golden brown). Transfer the pork cutlets to a serving plate; keep them warm. If your pork cutlets are thicker, be sure to cook them longer. Chops should reach a safe, internal temperature of 145°F.

Making The Citrus Sauce For The Pork Cutlets

Do not clean out the skillet (the brown bits on bottom of skillet help to flavor citrus sauce!). Add 2 Tablespoons olive oil to skillet; heat on medium. Add minced garlic to skillet; cook for about 15-30 seconds, stirring constantly (don’t burn it!).

Add fresh orange and lemon juices, and a few orange slices. Bring this mixture to a boil, stirring occasionally. Cook the sauce until the liquid has reduced in volume and has thickened a bit. This will take about a minute or so. Taste the citrus sauce; add additional salt and pepper, if needed. Remove the sauce from the heat.

Spoon the citrus sauce over the pork cutlets. Garnish each serving with thin orange slices and parsley (fresh or dried) if desired. Serve and enjoy!

The pork cutlets have a nice, slightly Southwestern flavor (the cumin does not overpower it). There is enough sauce for 4 servings (single cutlet). If serving 2 cutlets per person, the recipe as written makes enough sauce for 2 servings.

Hope you will consider making this easy, tasty pork cutlets meal. Have a great day, friends. Thanks for stopping by. I hope you will come back again soon.

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Recipe Adapted From: http://www.epicurious.com/recipes/food/views/cumin-dusted-pork-cutlets-with-citrus-pan-sauce-105363

0 from 0 votes

Cumin Dusted Pork Cutlets With Citrus Sauce

Prep Time

10 mins

Cook Time

10 mins

Total Time

20 mins

Cumin dusted pork cutlets are lightly seasoned with Southwestern spices, pan-seared, then served covered in a delicious, fresh citrus sauce.

Category: Entree

Cuisine: American

Keyword: pork cutlets

Servings: 4 servings (1 per person)

Calories Per Serving: 311 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For Pork:

4 boneless pork cutlets
2 Tablespoons all purpose flour
2 teaspoons ground cumin
1/4 teaspoon garlic powder
1/2 teaspoon chili powder
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 Tablespoon olive oil

For Citrus Sauce:

2 Tablespoons olive oil
2 garlic cloves , minced
1/3 cup fresh orange juice
3 Tablespoons fresh lemon juice
A few orange slices (see below)

For garnish:

1 orange , sliced into thin slices, then cut in half (divided)
Chopped fresh parsley or dried parsley

US Customary - Metric

Instructions

Lightly season pork with salt and pepper, and set aside.
On a plate, mix together flour, ground cumin, chili powder, garlic powder, salt and pepper. Once mixed, coat each pork cutlet (on both sides) with seasoning. Shake off excess flour.
Heat 1 Tablespoon of olive oil on medium-high heat in a large non-stick skillet. Once oil is very hot (but not smoking), add cutlets. Cook 3-4 minutes on first side, then flip and cook other side for same amount of time (until cooked through and golden brown). Remove pork to serving plate; keep warm.
Do not clean out the skillet. Add 2 Tablespoons olive oil to skillet; heat oil on medium. Add minced garlic to skillet; cook for about 15-30 seconds, stirring constantly (don't burn it!). Add fresh orange and lemon juices, and a few orange slices. Bring mixture to a boil, stirring occasionally, until liquid has reduced and thickened a bit (this will take about a minute or so). Taste sauce; add additional salt and pepper, if desired. Remove sauce from heat.
Spoon sauce over the pork cutlets. Garnish with thin orange slices and parsley (fresh or dried) if desired. Serve and enjoy!

Recipe Notes

If a slightly sweeter citrus sauce is desired, add 1 teaspoon honey.

Nutrition Facts

Cumin Dusted Pork Cutlets With Citrus Sauce

Amount Per Serving (1 piece)

Calories 311 Calories from Fat 135

% Daily Value*

Fat 15g23%

Saturated Fat 3g19%

Cholesterol 88mg29%

Sodium 363mg16%

Potassium 648mg19%

Carbohydrates 10g3%

Fiber 1g4%

Sugar 5g6%

Protein 31g62%

Vitamin A 200IU4%

Vitamin C 32.6mg40%

Calcium 32mg3%

Iron 1.5mg8%

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

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03
Apr
2017

Peanut Butter Chocolate Chip n’ Nut Cookies

categories: Cookies, Desserts

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Soft peanut butter chocolate chip cookies filled with milk chocolate chips and chopped peanuts make these simple old-fashioned cookies a real treat!

I recently made a batch of Peanut Butter Chocolate Chip n’ Nut Cookies using a recipe a dear friend gave me over 20 years ago. Soft peanut butter cookies filled with milk chocolate chips and chopped peanuts make these simple old-fashioned cookies a real taste treat!

I slightly tweaked her delicious recipe to include chopped dry roasted peanuts to the mix (you can also use cocktail peanuts), and enjoy the extra little bit of crunch and peanut flavor the nuts bring to the cookie. I made large cookies and the recipe yielded about 3½ dozen, but if you need a larger quantity, simply make the cookies smaller! Here’s how easy the cookies are to prepare:

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

How To Make Peanut Butter Chocolate Chip Cookies

Preheat oven to 375 degrees. Cream together room temperature butter, creamy peanut butter, granulated sugar, brown sugar and eggs until well combined. In a separate bowl, stir together flour, baking powder, baking soda and salt.

Slowly add the flour mixture to the peanut butter mixture. Continue to beat on low, adding a little flour at a time, until all dough is fully mixed together.

Stir in milk chocolate chips and chopped peanuts. I used chopped dry roasted peanuts, but cocktail peanuts would be fine, as well.

Large Or Small Cookies?

If making large cookies, drop the dough by heaping Tablespoons onto parchment paper-lined baking sheet. If you’re going to make smaller cookies (with greater quantity), drop by rounded teaspoons.

Keep the dough for the cookies about 2 inches apart because they will spread while baking. I try to form each one into a circle shape by using my clean hands around the edges, then pat them down on top a bit, to flatten them slightly.

Bake Times For Peanut Butter Chocolate Chip Cookies

Bake the large cookies at 375 degrees. They take between 12 and 14 minutes to fully cook and turn slightly golden brown around edges. Smaller cookies will cook in about 9-10 minutes. When done, remove cookies from oven; let them cool for 2-3 minutes, then transfer them to a wire rack to finish cooling.

That’s it, except for taking a big old bite out of that cookie when you just can’t stand it anymore! While you’re at it, grab a cup of ice cold milk to wash this delicious treat down!

Now you know how to make this simple old-fashioned, delicious cookie for those you love. I think they get better as they sit, because they seem to get more chewy the next day!

You Can Freeze The Peanut Butter Chocolate Chip Cookies Dough

I set aside some of the dough, shaped it into 2 logs, then tightly wrapped each in plastic wrap, then aluminum foil, and froze 2 packages of dough to use another time! That way, when we crave homemade cookies, all I have to do is cut, slice and bake a small batch of these yummy cookies!

These really are delicious peanut butter chocolate chip cookies, and I hope you enjoy them. Have a wonderful day!

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Recipe Adapted From: Carla Merrill

0 from 0 votes

Peanut Butter Chocolate Chip n' Nut Cookies

Prep Time

10 mins

Cook Time

12 mins

Total Time

22 mins

Soft peanut butter chocolate chip cookies filled with milk chocolate chips and chopped peanuts make these simple old-fashioned cookies a real treat!

Category: Dessert

Cuisine: American

Keyword: peanut butter chocolate chip cookies

Servings: 42 (approx. 3½ dozen)

Calories Per Serving: 268 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1½ cups butter (room temp.)
1½ cups creamy peanut butter
1½ cups granulated sugar
1½ cups packed brown sugar
3 large eggs
3¾ cups all purpose flour
1½ teaspoons baking powder
2¼ teaspoons baking soda
3/4 teaspoon salt
2 cups milk chocolate chips
1/2 cup chopped dry roasted peanuts (can substitute cocktail peanuts)

US Customary - Metric

Instructions

Preheat oven to 375 degrees. Using electric mixer, cream softened butter, creamy peanut butter, granulated sugar, brown sugar and eggs until well combined. In a separate bowl, stir together flour, baking powder, baking soda, and salt. Slowly add flour mix to peanut butter mixture. Continue to beat on low, adding a little flour at a time, until ingredients are fully combined.
Stir in milk chocolate chips and chopped peanuts.
If making large sized cookies, drop dough by heaping Tablespoonfuls onto parchment paper-lined baking sheet (*small cookies, drop by teaspoonfuls). Keep cookie dough about 2 inches apart as they will spread while baking. Shape each cookie into a circle by using hands around the edges; pat down the top to flatten them slightly.
Bake cookies at 375 degrees. Large cookies will take 12 -14 minutes to fully cook and turn slightly golden brown around edges. Smaller cookies will take about 9-10 minutes. When done, remove cookies from oven; let them rest for 2-3 minutes, then transfer to a wire rack to finish cooling.

Recipe Notes

The large cookies are about 3 inches in diameter. If you want to make smaller cookers (more quantity), just use rounded teaspoonfuls, instead of Tablespoonfuls of dough, and bake for less time.

Nutrition Facts

Peanut Butter Chocolate Chip n' Nut Cookies

Amount Per Serving (1 cookie)

Calories 268 Calories from Fat 126

% Daily Value*

Fat 14g22%

Saturated Fat 6g38%

Cholesterol 30mg10%

Sodium 225mg10%

Potassium 114mg3%

Carbohydrates 31g10%

Fiber 1g4%

Sugar 21g23%

Protein 4g8%

Vitamin A 240IU5%

Vitamin C 0.1mg0%

Calcium 33mg3%

Iron 1mg6%

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

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Month: April 2017

Plan Ahead

How To Cook This Chicken Fajita Salad

Marinating The Chicken

Cooking the Chicken

Cooking the Veggies

Time To Assemble The Salad

Enjoy This Delicious Chicken Fajita Salad

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How To Make Piña Colada Ice Cream

Let Ice Cream Firm Up In Freezer, Then Serve!

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How To Make Healthy Chocolate Oatmeal

Microwave The Healthy Chocolate Oatmeal

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Making Canned Chili

Adding LOTS Of Flavor!

How To Can Chili

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How To Make Chicken Veggie Stir Fry

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Cook the Vegetables

Cook The Chicken

Add Sauce To Chicken Veggie Stir Fry

Serve The Chicken Veggie Stir Fry

Can I Change The Veggies OR Make This Dish Vegetarian?

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How I Got This Recipe

Making Irish Chocolate Pots de Crème Is Incredibly EASY!

How To Make This Decadent Dessert

Heat The Whipping Cream In A Microwave

Make Irish Cream Syrup For The Pots de Crème

To Serve Irish Chocolate Pots de Crème

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↓↓ PRINTABLE RECIPE BELOW ↓↓

How To Make Cumin Dusted Pork Cutlets With Citrus Sauce

Prepare Seasoning Mix For The Pork Chops

Cooking the Cumin Dusted Pork Cutlets

Making The Citrus Sauce For The Pork Cutlets

Looking For More PORK CHOP Recipes?

Interested In More Recipes?

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How To Make Peanut Butter Chocolate Chip Cookies

Large Or Small Cookies?

Bake Times For Peanut Butter Chocolate Chip Cookies

You Can Freeze The Peanut Butter Chocolate Chip Cookies Dough

Looking For More COOKIE Recipes?

Interested In More Recipes?

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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!
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Instagram: jbatthegratefulgirlcooks