June 2017

29
Jun
2017

West African Chicken and Peanut Stew

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West African Chicken Peanut Stew features chicken, beans, tomatoes, corn and sweet potato in a peanut based sauce, served over steamed rice.
This unique, tasty and filling stew is quite popular on the west coast of Africa. I recently made this (new to us) recipe for West African Chicken Peanut Stew. After eating it, I decided to share the recipe on my blog, because it is a delicious, filling, easy to prepare, and unique dish! I really think you will enjoy it.

When I first found the recipe in an old Bake-Off Contest cookbook from 1994, I wasn’t so sure that I wanted to try it. I just wasn’t sure of the flavor combos in this recipe, but I tried it anyway, and we really enjoyed it!

Here’s an interesting tidbit: The original recipe called the peanuts “groundnuts”, because that is what a peanut is called on the western coast of Africa… who knew?

What is IN West African Chicken Peanut Stew?

This dish contains chicken, sweet potatoes, corn, white beans and onions, and is cooked in a tomato and peanut butter sauce with a few spices to give it a bit of “zing”. I know what you’re probably thinking right about now after reading the ingredients… whaaaat?

That was my first gut reaction, as well. BUT… trust me, this actually is a wonderful, flavor-filled thick stew, and because you serve it over rice, it’s very filling, too!

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

How To Make West African Chicken Peanut Stew

Heat oil in a large 4 quart heavy bottomed pan on medium-high heat. Once the oil is hot, add cubed chicken breast. Cook, stirring often until chicken is cooked through and no longer pink.

The chopped onion and garlic are the next things to go into the pot. Cook these ingredients, stirring them frequently for about 3 minutes, being careful to not let the garlic burn.

Add The Veggies

Place the diced tomatoes (undrained), white beans, corn, and cubed raw sweet potato into the pot. Stir them together, to combine.

Add the water, peanut butter, tomato paste, and remaining spices to the pan. Stir to combine, and bring this mixture to a boil.

Time To Let The Stew Cook!

Once it comes to a boil, reduce the heat to low. Cover the pan, and cook the stew for 30 minutes, or until the sweet potato chunks are tender. Stir the stew occasionally while it cooks. If the broth is too thick, add a bit more water, and stir to combine.

Serve The West African Chicken Peanut Stew

When the chicken peanut stew is done, serve it over hot white or brown rice. Garnish each serving with chopped fresh parsley and a few chopped peanuts (optional), and serve the dish while hot.

The recipe for chicken peanut stew makes 8 (1½ cup) servings. That’s it!

I truly was pleasantly surprised at how good this dish was. My husband really loved it, too! If you enjoy STEW, be sure to check out my recipe for Beef Stew… it is delicious!

Sure hope you will consider making this unique chicken peanut stew, and trust you will enjoy it! Have a great 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.

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Recipe Adapted From: Pillsbury Classic Cookbooks- Bake-Off Coking & Baking Contest, published March 1994, The Pillsbury Company, page 28.

↓↓ PRINTABLE RECIPE BELOW ↓↓

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West African Chicken Peanut Stew

Prep Time

15 mins

Cook Time

30 mins

Total Time

45 mins

West African Chicken Peanut Stew features chicken, beans, tomatoes, corn and sweet potato in a peanut based sauce, served over steamed rice.

Category: Dinner

Cuisine: African

Keyword: African chicken peanut stew

Servings: 8 servings

Calories Per Serving: 360 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

2 boneless skinless chicken breasts , cut into 1/2 inch pieces
1 Tablespoon peanut oil or vegetable oil
1 medium brown onion , chopped
1 garlic clove , minced
1 (28 oz.) can diced tomatoes, undrained
1 can (15.5 oz) Great Northern or Cannelini beans
1 can (12 or 15.5 oz) whole kernel corn, drained
1 sweet potato , peeled and chopped
3/4 cup water
1/3 cup peanut butter
1 Tablespoon tomato paste
1 teaspoon salt
1 teaspoon chili powder
1/2 teaspoon ground ginger
1/2 teaspoon cayenne pepper
3 cups hot cooked white or brown rice

US Customary - Metric

Instructions

Heat oil in a large 4 quart heavy bottomed pan on medium-high heat. Once oil is hot, add cubed chicken breast. Cook, stirring often until chicken is cooked through and no longer pink.
Add chopped onion and garlic to pan. Cook, stirring frequently for about 3 minutes, being careful to not let the garlic burn.
Add diced tomatoes (undrained), white beans, corn, and cubed raw sweet potato to pan. Stir to combine.
Add water, peanut butter, tomato paste, and remaining spices to pan. Stir to combine. Bring mixture to a boil.
Once mixture boils, reduce heat to low, cover pan and cook stew for 30 minutes (sweet potato should be tender). Stir occasionally. If stew is too thick, add just a bit more water.
When stew is done, serve over hot white or brown rice. Garnish each serving with chopped fresh parsley and a few chopped peanuts (optional), and serve hot. The recipe makes 8 (1½ cup) servings.

Nutrition Facts

West African Chicken Peanut Stew

Amount Per Serving (1 serving (incl. rice))

Calories 360 Calories from Fat 81

% Daily Value*

Fat 9g14%

Saturated Fat 1g6%

Cholesterol 18mg6%

Sodium 624mg27%

Potassium 863mg25%

Carbohydrates 52g17%

Fiber 9g38%

Sugar 7g8%

Protein 18g36%

Vitamin A 2685IU54%

Vitamin C 12.9mg16%

Calcium 92mg9%

Iron 3.4mg19%

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

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26
Jun
2017

Jalapeño Cheddar Bagels

categories: Bagels, Breads, Breakfast

3.0K Shares

Make your own incredibly delicious jalapeño cheddar bagels from scratch! Bagels are much easier to make than you might think… pass the cream cheese!
Do you enjoy bagels? We sure do, in our home. I love eating them AND making them, especially when they come out tasting as good as these homemade Jalapeño Cheddar Bagels!

I’ve made several types of bagels in the past (see list below). I discovered that New York style bagels are much easier to make than you might think! This time around, I decided to try my hand at making Jalapeño Cheddar bagels! YUM.

TIP: Make these delicious bagels when you have a little time on your hands, because the dough has to rise for a while. Making homemade bagels is an economical way to make 8 great quality bagels, without ever having to leave your own home!

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

The Basic Method Used To Make Jalapeño Cheddar Bagels

When I made these jalapeño cheddar bagels, I didn’t take photos of the “how-to’s”, but if you wish to SEE how they are made, check out my step by step pics/tutorial for my New York Style Blueberry Bagels. This will give you a good idea of the method involved to make bagels (they’re EASY).

Here’s the basic process: The jalapeño cheddar bagel dough is mixed, then left to rise. Once the dough has risen, it is divided into balls of dough. The dough balls are formed into bagel shapes, boiled, and then baked until done. By boiling AND baking, these jalapeño cheddar bagels transform into a nice looking, chewy bagel! That’s just the way a New York style bagel should be! YUM!

Who Wants A Delicious Bagel?

Adding finely chopped jalapeños and cheddar cheese give this variety of bagel wonderful, extra flavor! When you add a dollop or schmear of cream cheese on top, you’ve got bakery shop quality jalapeño cheddar bagels that can’t be beat! They are sooooo good! Here ya go…would you like one? I made extra, because I like to share!!!

Jalapeño cheddar bagels are golden brown on the outside, and they are nice and chewy on the inside. Who wants to eat one? YES, PLEASE!

I hope you will consider giving this recipe for jalapeño cheddar bagels a try. They are fairly easy to make, and taste wonderful! Thanks for stopping by today, and I invite you to come back soon for more family friendly recipes.

Looking For More BAGEL Recipes?

If you enjoy making homemade bagels, then be sure to check out the other bagel recipes I have on this blog. They include:

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.

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Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
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Recipe Source: My version of New York Blueberry bagels, with slight tweaks for the different ingredients (jalapeños and cheddar)

↓↓ PRINTABLE RECIPE BELOW ↓↓

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Jalapeño Cheddar Bagels

Prep Time

2 hrs 30 mins

Cook Time

20 mins

Total Time

2 hrs 50 mins

Make your own incredibly delicious jalapeño cheddar bagels from scratch! Bagels are much easier to make than you might think... pass the cream cheese!

Category: Bread/Breakfast

Cuisine: American

Keyword: jalapeno cheddar bagels

Servings: 8 bagels

Calories Per Serving: 269 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

0.25 ounces active dry yeast (1 envelope)
2 Tablespoons granulated sugar
1¼ cups warm water , divided
3½ cups all-purpose flour
1½ teaspoons salt
3 medium jalapeño peppers , de-seeded and diced
4 ounces sharp cheddar cheese , grated, divided

US Customary - Metric

Instructions

In a small bowl, dissolve yeast and sugar in 1/2 cup of warm water. Let rest for 5 minutes. Little bubbles should form on the surface after 5 minutes, indicating the yeast is "alive".
In large bowl or the bowl from a stand mixer, mix together salt and flour - making a "well" in the center of flour. Add yeast mixture and additional water to the flour. Gently fold in diced jalapeños and 3/4 of the grated cheddar cheese.
Knead (either by hand or by using the dough hook on your stand mixer) until dough becomes soft and elastic (this could take approx. 5 + minutes).
Cover the dough bowl with a dishtowel, set bowl in a warm place and let dough rise, until doubled in size (about 1-1½ hours). Turn risen dough out onto lightly floured surface (dust dough with flour so it is easier to work with).
Divide dough into 8 balls (shape and pull the edges of dough to the underside of the ball for a smoother ball). With floured hands, take both of your thumbs and press into the center of each ball, forming a hole. Stretch hole to form a bagel shape (can pick up the bagel dough and enlarge the hole from the bottom). Once bagels have been formed, set aside; let dough rest for 30 minutes.
While bagel dough is resting, preheat your oven to 425 degrees AND bring a large stock pot 3/4 full of water to a rolling boil.
Place bagels 2-3 at a time in boiling water for 3-4 minutes, flipping them over halfway through cooking time (make sure they have floated to the top of the pan). Remove the bagels from water (I use 2 chopsticks), and place on an ungreased baking sheet. Repeat process with remaining bagels.
Bake in a 425 degree oven for 10 minutes. Sprinkle remaining cheddar cheese on top of bagels, then continue baking for another 10 minutes or until you see they are golden brown on top (mine usually take a bit longer...just keep an eye on them). When done, remove from oven... and ENJOY!

Nutrition Facts

Jalapeño Cheddar Bagels

Amount Per Serving (1 bagel)

Calories 269 Calories from Fat 45

% Daily Value*

Fat 5g8%

Saturated Fat 3g19%

Cholesterol 14mg5%

Sodium 525mg23%

Potassium 85mg2%

Carbohydrates 45g15%

Fiber 1g4%

Sugar 3g3%

Protein 9g18%

Vitamin A 200IU4%

Vitamin C 6.2mg8%

Calcium 110mg11%

Iron 2.6mg14%

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

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22
Jun
2017

Maple and Cinnamon Spiced Nuts

categories: Appetizers

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Maple cinnamon spiced nuts are a great snack, featuring pecans, cashews and almonds coated with maple syrup, sugar and spices, then baked until done.
Recently I made a batch of Maple Cinnamon Spiced Nuts and served them at a birthday dinner for my husband. Pecans, cashews and almonds are coated in a small amount of maple syrup and beaten egg white, then tossed with sugar, salt, nutmeg, cinnamon, cardamon and a touch of cayenne pepper, and baked until done (and delicious!).

They were really quite good; we enjoyed them alongside other snacks/appetizers before dinner! These maple cinnamon spiced nuts are really easy to make – here’s how:

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

How To Make Male Cinnamon Spiced Nuts

Preheat oven to 350 degrees F. Whisk granulated sugar, cinnamon, salt, cardamom, nutmeg, and cayenne pepper in a small bowl until spices are well blended. Set aside.

In a separate large bowl, beat or whisk the egg white with the maple syrup until the liquid is bubbly and frothy.

Add pecans, cashews and almonds to the egg white mixture. Stir well, to fully coat the nuts with the egg white/maple syrup mixture.

Once the nuts are coated, add the spice mixture, and stir well, to fully coat the nuts with the spices. Line a large (13×9) rimmed baking sheet with a layer of parchment paper.

Bake The Maple Cinnamon Spiced Nuts

Pour the coated nut mixture out onto a parchment paper-lined baking sheet. Spread them out so they are in a single layer, separating them from each other as much as possible. Place in oven and bake for 25-30 minutes, stirring every 10 minutes (then re-spread them out), so the nuts and sugar won’t burn.

When the maple cinnamon spice nuts are done baking in 25-30 minutes (mine took 25), they will be dark brown. Almost all of the liquid will have dried onto the nuts. Spread the nuts out on a clean piece of parchment paper or aluminum foil to let them continue drying (and are not sticky).

Eat, Store, Or Give Away As Gifts!

Store the nuts in an airtight container. You can serve them as a wonderful tasting snack OR the maple cinnamon spiced nuts would be a great gift for a friend any time of the year, when packaged in a cute mason jar or decorative container!

These Maple Cinnamon Spiced Nuts are delicious! Not too sweet, not too spicy… just right! Sure hope you will give this recipe a try. I really appreciated how easy they were to make!

Looking For More SNACK Recipes?

You can find ALL my recipes in the Recipe Index, located at the top of the page. I have some delicious snack recipes featuring a variety of nuts, including:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so. If you’re interested, I publish a newsletter 2 times per month (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

Recipe Adapted From: http://www.tablefortwoblog.com/maple-cinnamon-spiced-nuts/

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Maple and Cinnamon Spiced Nuts

Prep Time

5 mins

Cook Time

30 mins

Total Time

35 mins

Maple cinnamon spiced nuts are a great snack, featuring pecans, cashews and almonds coated with maple syrup, sugar and spices, then baked until done.

Category: Appetizer, Snack

Cuisine: American

Keyword: maple cinnamon spiced nuts

Servings: 9 (3 cups total)

Calories Per Serving: 295 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1 egg white
2 Tablespoons maple syrup
2 cups pecans
1/2 cup almonds
1/2 cup cashews
1/2 teaspoon salt
1/2 cup granulated sugar
1½ teaspoons ground cinnamon
1/2 teaspoon cardamom (optional- I left it out)
1/2 teaspoon nutmeg
1/4 teaspoon cayenne pepper

US Customary - Metric

Instructions

Preheat your oven to 350 degrees F.
Whisk granulated sugar, cinnamon, salt, cardamom, nutmeg, and cayenne pepper in a small bowl until spices are well blended. Set aside.
In a separate large bowl, beat or whisk egg white with maple syrup until the liquid is bubbly and frothy.
Add pecans, cashews and almonds to egg white mixture. Stir well, to fully coat the nuts with egg white/maple syrup mixture.
Once the nuts are coated, add the spice mixture, and stir well, to fully coat the nuts with the spices. Line a large rimmed baking sheet with a layer of parchment paper.
Pour the coated nut mixture out onto a parchment paper-lined large baking sheet. Spread them out so that they are in a single layer, and separate them from each other as much as possible. Place in oven and bake for 25-30 minutes, stirring every 10 minutes (then re-spread them out), so the nuts and sugar won't burn. When they are done in 25-30 minutes, they will be dark brown, and almost all of the liquid will have dried onto the nuts. Remove from oven, and spread the nuts out on a clean piece of parchment paper or aluminum foil to let them continue drying (and are not sticky). Store the nuts at room temperature in an airtight container. Enjoy!

Nutrition Facts

Maple and Cinnamon Spiced Nuts

Amount Per Serving (0.333 cups)

Calories 295 Calories from Fat 198

% Daily Value*

Fat 22g34%

Saturated Fat 2g13%

Sodium 136mg6%

Potassium 208mg6%

Carbohydrates 21g7%

Fiber 3g13%

Sugar 15g17%

Protein 5g10%

Vitamin A 35IU1%

Vitamin C 0.2mg0%

Calcium 47mg5%

Iron 1.4mg8%

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

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19
Jun
2017

Gingerbread Granola

categories: Breakfast

26 Shares

Make gingerbread granola from scratch in 30 minutes! With cinnamon, ginger, cloves and molasses, you’ll love this as cereal, or a yogurt /ice cream topping!

I recently whipped up a batch of Gingerbread Granola ( in about 30 minutes!), and have really enjoyed having it around our house for a quick breakfast cereal or snack.

The original recipe came from Pinterest, and I made the granola for the first time a few days after finding it. The recipe was very quick and easy to make, and took only about 30 minutes, from start to finish!

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

How To Make Gingerbread Granola

It is very easy to make this delicious gingerbread granola, which features rolled oats, coconut, chopped nuts, dried cranberries (or raisins), cinnamon, molasses, ginger and cloves. There are a lot of traditional gingerbread spices in this simple granola!

In a large mixing bowl, whisk molasses, oil, salt, cinnamon, cloves and ginger together until mixture is fully blended.

Add the old-fashioned rolled oats, coconut, and chopped pecans (or walnuts) to the molasses mixture. Stir until the ingredients for this gingerbread granola are fully coated.

Evenly divide the mixture. Pour it onto two large rimmed baking sheets. The reason to put it on TWO baking sheets is because spreading the mixture onto TWO sheets, enables the granola to cook quicker.

Bake The Gingerbread Granola

Spread the granola mixture out very well on both sheets. Bake in a preheated 325 degree oven for 25 minutes. Stir the oats occasionally during the baking time, then re-spread the oats back out on the sheets, and continue baking.

The gingerbread granola is done when the oats have turned light brown. Mine took 25 minutes to bake to this stage. Your batch may take a couple minutes shorter or longer, because oven temps. vary. I recommend checking it at 20 minutes!

Stir Cranberries Into Gingerbread Granola

Once done, remove the gingerbread granola from oven, and stir in the dried cranberries (or raisins). Be sure to let the granola cool completely to room temperature. Once the gingerbread granola has cooled completely, place it into an airtight container for storage.

How To Store The Granola

Store the granola in canning jars or other airtight containers. This recipe makes enough to fill a quart sized jar and a pint sized jar. A serving size is about 1/2 cup, so you will have approximately 11 servings total.

Gingerbread Granola Is Great For Gift-Giving Or Other Uses

Gingerbread Granola would be a thoughtful gift to give to give a friend or family member, especially during the holidays. You could put a nice label and a decorative ribbon on the jar to make it look nice and festive!

This gingerbread flavored granola would also taste wonderful over ice cream or frozen yogurt, or mixed into a morning parfait with fruit and Greek yogurt!

It is very convenient to have this gingerbread granola around the house to enjoy as a delicious breakfast cereal with milk for breakfast. YUM.

Hope you will consider trying this recipe. There are many possibilities for using this simple yet tasty granola! Have a blessed day! If you enjoy homemade granola, be sure to check out my recipes for Cranberry Almond Granola and Coconut Pecan Chocolate Chip Granola.

Thank you for stopping by today. Don’t forget- you can find ALL of my recipes in the Recipe Index, which is located at the top of the page. Have a great day, and come back soon.

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

Recipe Adapted From: http://kitchensimplicity.com/gingerbread-granola

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Gingerbread Granola

Prep Time

5 mins

Cook Time

25 mins

Total Time

30 mins

Make gingerbread granola from scratch in 30 minutes! With cinnamon, ginger, cloves and molasses, you'll love this as cereal, or a yogurt /ice cream topping!

Category: Breakfast

Cuisine: American

Keyword: gingerbread granola

Servings: 11 (½ cup servings)

Calories Per Serving: 267 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1/3 cup molasses
2 Tablespoons canola oil (or mild tasting oil)
1/4 teaspoon salt
1 teaspoon ground cinnamon
3/4 teaspoon ground ginger
1/4 teaspoon ground cloves
3 cups rolled oats (old-fashioned, not instant)
1 cup flaked coconut
1 cup pecans (or walnuts), chopped
1/2 cup dried cranberries (or raisins)

US Customary - Metric

Instructions

Preheat oven to 325 degrees F.
In a large mixing bowl, add first 6 ingredients (molasses, oil, salt, cinnamon, ginger and cloves). Whisk these together until fully blended.
Add rolled oats, coconut flakes and chopped nuts to molasses mixture; stir until oats, etc. are coated.
Divide and spread mixture out evenly onto 2 large baking sheets (with rims). Bake at 325 degrees for 25-30 minutes. Stir oats occasionally (every 7-8 minutes), then redistribute them on baking sheets, and bake until the oats become light brown in color.
Remove oats from oven and stir in dried cranberries (or raisins). Let the granola cool completely on the baking sheets before transferring to an airtight container, or serving. Enjoy!

Nutrition Facts

Gingerbread Granola

Amount Per Serving (0.5 cup)

Calories 267 Calories from Fat 135

% Daily Value*

Fat 15g23%

Saturated Fat 5g31%

Sodium 61mg3%

Potassium 308mg9%

Carbohydrates 30g10%

Fiber 4g17%

Sugar 12g13%

Protein 4g8%

Vitamin A 5IU0%

Vitamin C 0.2mg0%

Calcium 43mg4%

Iron 2mg11%

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

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14
Jun
2017

Chicken and Broccoli Alfredo Stuffed Shells

categories: Chicken, Italian, Main Dishes, Pasta

112 Shares

Enjoy great Italian flavors in Chicken Broccoli Stuffed Shells! Pasta shells filled with chicken, broccoli, and a creamy garlic cheese sauce.

If you like chicken and broccoli, you will LOVE these Chicken Broccoli Stuffed Shells! Such a “comfort food” dish… with cheesy Alfredo sauce coating the chicken and broccoli inside jumbo sized pasta shells! Yum! There are so many ways to enjoy pasta, and this recipe for chicken broccoli stuffed shells caught my attention. How can you go wrong with pasta, chicken, broccoli, AND cheesy Alfredo sauce?

My husband and I really enjoyed this fairly simple to prepare dinner. We also enjoyed finishing off the leftovers the next day! Here’s how to make these delicious chicken broccoli stuffed shells:

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

How To Make Chicken Broccoli Stuffed Shells

Prepare the jumbo pasta shells by cooking according to the package directions. Cook until the pasta is al dente, then drain and place pasta shells on a large baking sheet to cool, separating them so they don’t stick together while cooling. Set aside.

While pasta is cooking/cooling, prepare the Alfredo sauce by combining butter, garlic, heavy whipping cream and milk in a pan on medium heat. Stir together ingredients and bring them to a low simmer (do NOT boil).

How To “Temper” The Eggs For The Sauce

Place the egg yolks in a small bowl, beat until blended, then temper the eggs. “Tempering” the eggs slowly raises the temperature of the egg yolks to prevent them from scrambling when they hit the hot Alfredo sauce.

To temper the eggs, add a spoonful of the hot Alfredo sauce to the egg yolks, whisking the mixture as you add. Repeat the process with several more spoonfuls, one at a time, whisking each spoonful into the eggs. Once you have done this, slowly drizzle the egg yolk mixture into the Alfredo sauce, whisking as you add. Stir mixture well to combine, then remove pan from the heat.

Remove the pan from the heat and stir in 1/2 cup of mozzarella cheese and the Parmesan cheese. Stir to combine. Season the sauce to taste, with salt and black pepper, and set aside.

In a large mixing bowl, combine shredded/chopped chicken, chopped steamed broccoli and 1/2 cup of the Alfredo sauce. Stir to combine.

Assemble The Chicken Broccoli Stuffed Shells

To assemble: Place a couple spoonfuls of Alfredo sauce in the bottom of a 9×13 cake pan. Place a large spoonful of the chicken/broccoli mixture into each pasta shell. Place filled shells on top of sauce in pan.

Divide the remaining alfredo sauce over the tops of the pasta shells, and then sprinkle them with the rest of the mozzarella cheese (1/2 cup).

Bake The Chicken Broccoli Stuffed Shells

Bake the chicken broccoli stuffed shells uncovered in a preheated 350 degree oven for 25 minutes. When done, the cheese sauce will be bubbling up around the shells, and the cheese will be melted on top of shells.

Remove the pan to a wire rack, and let the chicken broccoli stuffed shells cool for a minute or two, before serving.

Serve The Chicken Broccoli Stuffed Shells

Place pasta shells onto individual serving plates and spoon some of the remaining Alfredo sauce over the top. Sprinkle with dried parsley flakes, if desired… and enjoy this delicious meal!

I hope you enjoy trying this stuffed shell recipe. My husband and I really appreciated the leftovers, as well (just as good the second time around). If you enjoyed these stuffed shells, you might enjoy my recipe for Mexican stuffed pasta shells. They’re yummy, too!

Have a wonderful day, and strive to be kind. It’s so simple to do… and can really encourage or make an impact on someone who might be hurting. May God bless you.

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

Recipe Adapted From: http://tastesbetterfromscratch.com/chicken-broccoli-alfredo-stuffed-shells/

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Chicken and Broccoli Alfredo Stuffed Shells

Prep Time

15 mins

Cook Time

25 mins

Total Time

40 mins

Enjoy great Italian flavors in Chicken Broccoli Stuffed Shells! Pasta shells filled with chicken, broccoli, and a creamy garlic cheese sauce.

Category: Entree

Cuisine: Italian

Keyword: chicken broccoli stuffed shells

Servings: 5 servings (4 shells per)

Calories Per Serving: 561 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1 (12 ounce) box of jumbo pasta shells
3 cups cooked chicken , chopped (rotisserie chicken works well)
1¾ cups chopped/steamed broccoli

For Alfredo Sauce:

3 Tablespoons butter
3 cloves garlic , minced
1 cup heavy whipping cream
1¼ cup whole milk
2/3 cup freshly grated Parmesan cheese
1/2 cup freshly grated Mozzarella cheese
2 large egg yolks , beaten
Salt and black pepper , to taste

Garnish:

1/2 cup freshly grated Mozzarella Cheese
Dried parsley flakes

US Customary - Metric

Instructions

Prepare pasta shells according to package directions until pasta is al dente; drain and place pasta shells on baking sheet to cool, separating them so they don't stick together.
While pasta is cooling, prepare Alfredo sauce by combining butter, garlic, heavy whipping cream and milk in a pan set on medium heat. Stir ingredients and bring them to a low simmer (do NOT boil). Place egg yolks in a bowl, beat until blended, then temper the eggs (this slowly raises the temp. of the egg yolks to prevent them from scrambling when they hit the simmering Alfredo sauce). To temper eggs, add a spoonful of the hot Alfredo sauce to the egg yolks, whisking as you add. Repeat process with 3-4 more spoonfuls, one at a time, whisking while adding. Slowly drizzle egg yolk mixture into the Alfredo sauce, whisking as you add. Whisk mixture well; remove pan from heat.
Add 1/2 cup Mozzarella cheese and Parmesan cheese. Stir. Add salt and pepper; season to taste.
In mixing bowl, combine chicken, cooked broccoli and 1/2 cup Alfredo sauce. Stir. Place a couple spoonfuls of Alfredo sauce in the bottom of a 9x13 cake pan. Place a large spoonful of the chicken/broccoli mixture into each shell. Place filled shells on top of sauce in pan.
Spoon remaining sauce over the top of the shells; sprinkle with 1/2 cup mozzarella cheese.
Bake (uncovered) at 350 degrees for 25 minutes. When done, the cheese sauce will be bubbling, and cheese will be melted on top. Remove pan to wire rack; let shells cool a minute before serving. Transfer shells to individual serving plates and spoon remaining Alfredo sauce over the top. Garnish with dried parsley flakes. Serve and enjoy!

Nutrition Facts

Chicken and Broccoli Alfredo Stuffed Shells

Amount Per Serving (1 serving)

Calories 561 Calories from Fat 360

% Daily Value*

Fat 40g62%

Saturated Fat 23g144%

Cholesterol 268mg89%

Sodium 525mg23%

Potassium 480mg14%

Carbohydrates 8g3%

Sugar 4g4%

Protein 41g82%

Vitamin A 1595IU32%

Vitamin C 29.3mg36%

Calcium 403mg40%

Iron 1.5mg8%

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

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12
Jun
2017

Homemade Catalina Salad Dressing

categories: Sauces and Dressings

56 Shares

Homemade Catalina Salad Dressing is so easy to make from scratch with only a few ingredients… and it tastes FANTASTIC on a crisp mixed green salad!
I recently made Homemade Catalina Salad Dressing from scratch… it was completely EASY to prepare, and it tastes FANTASTIC on a crisp mixed green salad!

The process was so easy you’re not even going to believe it! I found the recipe through Pinterest, thought it sounded good, and decided to give it a try! I am sure glad I did, because now I can make my own Catalina dressing from home, with only a few simple pantry ingredients! Here’s how completely easy it is to make:

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

Making Homemade Catalina Salad Dressing

Place all the ingredients into a medium-sized bowl and whisk them together very well, until they are completely blended.

Once completely blended, pour the Catalina salad dressing through a funnel into a clean, decorative jar (with a lid). THAT’S IT, folks! How easy is that? NOTE: You can also place the ingredients in a blender and pulse or blend for a minute.

To Serve This Salad Dressing

Remove the homemade Catalina salad dressing from the refrigerator a few minutes before serving. When ready to serve, give it a good shake, then drizzle this delicious dressing over a mixed green salad. Catalina Salad Dressing is also delicious on Taco Salad, too!

The dressing is so good, and it only took a couple of minutes to make, which is shorter than the time it takes me to get to a grocery store and pay much more for a name brand bottle that costs two to three times as much. I like that!

Hope you’ll give this recipe a try. I really think you’ll appreciate the convenience and simplicity of this yummy homemade Catalina dressing on a delicious salad. The recipe can be easily doubled. Thanks for stopping by, and I hope you will come back soon.

Looking For More SALAD DRESSING Recipes?

You can find all of my salad dressing recipes in the Recipe Index, which is located at the top of the page. I have quite a few, including:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so. If you’re interested, I publish a newsletter 2 times per month (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.

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Have a fantastic day!

Recipe Source: http://www.littlehouseliving.com/homemade-catalina-salad-dressing-recipe.html#_a5y-p=2956216

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Homemade Catalina Salad Dressing

Prep Time

4 mins

Cook Time

0 mins

Total Time

4 mins

Homemade Catalina Salad Dressing is so easy to make from scratch with only a few ingredients... and it tastes FANTASTIC on a crisp mixed green salad!

Category: Salad Dressing

Cuisine: American

Keyword: Catalina salad dressing

Servings: 16 Tablespoons (approx. 1 cup)

Calories Per Serving: 77 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1/4 cup ketchup
1/4 cup granulated sugar
1/4 cup Apple Cider Vinegar
1/2 teaspoon onion powder
1/2 teaspoon paprika
1/2 Tablespoon Worchestershire sauce
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 cup mild tasting oil

US Customary - Metric

Instructions

METHOD 1: Put all the ingredients in a medium bowl. Whisk until ingredients are thoroughly combined. METHOD 2: Place the ingredients into a blender and process until fully mixed.
Pour into a covered bottle (a funnel makes this easy!) or container . Store in refrigerator. Shake or stir dressing before using.

Recipe Notes

If you use olive oil, you will need to take the salad dressing out of refrigeration about 10 minutes before serving, as the oil solidifies some during refrigeration.

Nutrition Facts

Homemade Catalina Salad Dressing

Amount Per Serving (1 Tablespoon)

Calories 77 Calories from Fat 54

% Daily Value*

Fat 6g9%

Sodium 112mg5%

Potassium 18mg1%

Carbohydrates 4g1%

Sugar 4g4%

Vitamin A 50IU1%

Vitamin C 0.2mg0%

Iron 0.1mg1%

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

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08
Jun
2017

Pan Seared Salmon with Cilantro Lime Sauce

categories: Main Dishes, Seafood

111 Shares

Pan seared salmon tastes fantastic when paired with a creamy cilantro lime sauce, and this delicious seafood dish can be ready in about 10 minutes!
On my never-ending quest to find great salmon recipes, I recently stumbled upon this super simple and wonderfully delicious recipe for Pan-Seared Salmon with Cilantro Lime Sauce. We really enjoyed the flavors, and I appreciated how easy the salmon was to prepare!

The recipe is as simple as pan-searing seasoned salmon fillets, then drizzling the cooked salmon with a creamy cilantro lime sauce… that’s it! (I told you it was EASY!). The entire recipe can be ready and on the table in just about 10 minutes! How’s THAT for convenience? Here’s how to make this delicious main course:

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

Make The Cilantro Lime Sauce For The Pan Seared Salmon

Take salmon fillets out from refrigeration and let them sit (at room temp.) while you make the cilantro lime sauce. The sauce hardly takes any time at all to prepare.

To make the sauce, place sour cream, chopped green onions, cilantro, garlic, lime juice, sliced garlic, and salt into a food processor or blender. Process the sauce until the cilantro leaves are finely chopped or minced. Set sauce aside while cooking salmon.

Make The Spice Rub For The Salmon Fillets

Place cumin, coriander, cayenne pepper, salt and pepper in a small bowl, and mix well, to combine the spices.

Pat all sides of salmon fillets dry, using a paper towel. Sprinkle spice mixture evenly over both sides of salmon, lightly rubbing spices into the fish as you go. Use all the spice mix.

Cooking The Salmon Fillets

Heat olive oil in a large non-stick skillet on medium-high heat. Once oil is hot, place the salmon fillets gently into the hot skillet (with the top side down). Cook 4 minutes, without moving the salmon. After 4 minutes, the bottom of the salmon should be crispy and golden brown. Carefully turn salmon to other side, and cook for 2-3 minutes (or until cooked through).

Serving Pan Seared Salmon with Cilantro Lime Sauce

Remove the salmon from skillet and transfer to individual serving plates. Drizzle the cilantro lime sauce over the top of the salmon.

Garnish each piece of salmon with a sprig of cilantro. Serve and enjoy the wonderful taste of the fish! See how very easy, quick, and effortless it is to make this tasty main dish?

This would be a great way to serve a healthy meal on a busy evening or after a long day at work… in no time at all. Hope you’ll give this recipe a try. I’m confident you will enjoy it! Thanks for stopping by, and I hope you have a great day. Come back soon for more recipes.

Looking for More SALMON Recipes?

You can find all my recipes in the Recipe Index, located at the top of the page. I have several salmon recipes, including:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so. If you’re interested, I publish a newsletter 2 times per month (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.

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

Recipe Source: http://www.cookingclassy.com/skillet-seared-salmon-with-creamy-cilantro-lime-sauce/

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Pan Seared Salmon with Cilantro Lime Sauce

Prep Time

5 mins

Cook Time

7 mins

Total Time

12 mins

Pan seared salmon tastes fantastic when paired with a creamy cilantro lime sauce, and this delicious seafood dish can be ready in about 10 minutes!

Category: Entree

Cuisine: Southwestern

Keyword: pan seared salmon

Servings: 4 servings

Calories Per Serving: 350 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For salmon:

2 Tablespoons olive oil
4 (6 ounce) skinless salmon fillets (1" thick)
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/8-1/4 teaspoon cayenne pepper (to taste)
1/2 teaspoon salt
1/2 teaspoon black pepper

For Cilantro Lime Sauce:

1/2 cup sour cream
2 green onions , roughly chopped
1/2 cup packed cilantro (mostly leaves)
1½ Tablespoons fresh squeezed lime juice
1 clove garlic , peeled/sliced thinly
1/4 teaspoon salt

US Customary - Metric

Instructions

Take salmon fillets out from refrigeration and let them sit (at room temp.) while you make cilantro lime sauce. To make the sauce, place sour cream, chopped green onions, cilantro, garlic, lime juice, sliced garlic, and salt in a food processor or blender. Process the sauce until the cilantro leaves are finely chopped or minced. Set sauce aside while cooking salmon.
Place cumin, coriander, cayenne pepper, salt and pepper in a small bowl, and mix well, to combine spices. Pat all sides of salmon fillets dry, using a paper towel. Sprinkle spice mixture evenly over both sides of salmon, lightly rubbing spices into the fish as you go. Use all the spice mix.
Heat 2 Tablespoons olive oil in a large non-stick skillet on medium-high heat. Once oil is hot, place the salmon fillets gently into hot skillet (with top side down). Cook 4 minutes, without moving the salmon. After 4 minutes, the bottom of the salmon should be crispy and golden brown. Carefully turn salmon to other side, and cook for 2-3 minutes (or until cooked through).
Remove salmon from skillet and transfer to individual serving plates. Drizzle the cilantro lime sauce over the top of the salmon. Garnish each piece of salmon with a sprig of cilantro. Serve, and enjoy!

Nutrition Facts

Pan Seared Salmon with Cilantro Lime Sauce

Amount Per Serving (1 g)

Calories 350 Calories from Fat 180

% Daily Value*

Fat 20g31%

Saturated Fat 4g25%

Cholesterol 103mg34%

Sodium 534mg23%

Potassium 930mg27%

Carbohydrates 3g1%

Protein 35g70%

Vitamin A 385IU8%

Vitamin C 3.9mg5%

Calcium 70mg7%

Iron 1.8mg10%

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

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05
Jun
2017

Coconut Candied Cashews

categories: Appetizers

184 Shares

Coconut Candied Cashews are a terrific appetizer for any event! Cashews with coconut oil, coconut milk, sugar, and coconut flakes are baked to yummy perfection!

Looking a great tasting snack that doesn’t take a lot of work? How about these delicious Coconut Candied Cashews? They are easy to make, and will be an instant hit at any gathering where snacking is involved!

I found the original recipe for these candied cashews (Trader Joe’s inspired) on Pinterest, and thought they sounded wonderful! The recipe is very straightforward, easy to make, and the results are amazingly delicious! Now the only problem I have had is STAYING OUT OF THEM, because they are soooo good!

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

How To Make Coconut Candied Cashews

Begin by putting the cashews in a large bowl. Melt the coconut oil and pour it over the cashews. Stir, to coat.

Whisk the canned coconut milk until fully blended, then pour 1/4 cup of it over the cashews. Stir again, to coat the cashews.

Add the granulated sugar. Stir, to fully coat cashews.

Bake The Coconut Candied Cashews

Place a silicone liner onto a 9×13 baking sheet. Gently spread the cashews out on the sheet. Bake cashews at 300 degrees for 10 minutes. Remove from oven. Stir. Spread out cashews.

Put back into oven and bake for 10 additional minutes. Remove from oven. Stir. Spread out cashews. Put cashews back into oven and bake for 5 minutes. Remove from oven. NOTE: During last 5 minutes of baking, pulse coconut flakes 7-9 times in a food processor until the flakes become fine, for next step).

Sprinkle the finely processed coconut flakes over the cashews. Stir well, to coat the cashews. Spread the cashews back out on the baking sheet. Place the pan back into oven and bake for 10 more minutes.

After The Coconut Candied Cashews Have Baked

The cashews will be done after 10 minutes OR when all of the syrupy liquid is gone from sheet. Carefully remove hot pan from oven. Let the coconut candied cashews sit, until they have cooled to room temperature. Once cool, separate any cashews that might have clumped together.

Ready To Serve!

Once the cashews have cooled to room temperature and the coating has firmed up, they are ready to serve. Offer coconut candied cashews to your family or guests on a pretty serving plate or in a bowl… and watch just how fast they disappear!!! They are so very good!

Hope you will give this fun snack of coconut candied cashews a try. It really only took a few minutes to get them in the oven, then the only effort (if you can even call it “effort”) made was just keeping them stirred as they baked. Easy Peasy!

Looking For More APPETIZER Recipes?

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

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so. If you’re interested, I publish a newsletter 2 times per month (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

Recipe Source: http://www.dessertnowdinnerlater.com/coconut-cashews/

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Coconut Candied Cashews

Prep Time

5 mins

Cook Time

35 mins

Total Time

40 mins

Coconut Candied Cashews are a terrific appetizer for any event! Cashews with coconut oil, coconut milk, sugar, and coconut flakes are baked to yummy perfection!

Category: Appetizer/Snack

Cuisine: American

Keyword: coconut candied cashews

Servings: 12 (¼ cup) servings (3 C. total)

Calories Per Serving: 246 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

3 cups cashew halves (Used roasted/salted cashews for salty/sweet balance)
1 Tablespoon coconut oil , melted
1/4 cup coconut milk (from a can)
1/2 cup granulated sugar
1/2 cup sweetened coconut flakes

US Customary - Metric

Instructions

Begin by putting cashews into a large bowl. Melt coconut oil and pour it over cashews. Stir, to coat.
Whisk the canned coconut milk until fully blended, then pour 1/4 cup of it over the cashews. Stir again, to coat the cashews. Add granulated sugar. Stir, to fully coat.
Place a silicone liner onto a 9x13 baking sheet. Spread cashews out on the sheet. Bake cashews at 300 degrees for 10 minutes. Remove from oven. Stir. Spread out cashews. Put back into oven and bake for 10 additional minutes. Remove from oven. Stir. Spread out cashews. Put cashews back into oven and bake for 5 minutes. Remove from oven. (NOTE: During last 5 minutes of baking, pulse coconut flakes 7-9 times in a food processor until the flakes become fine, for next step).
Sprinkle finely processed coconut flakes over cashews. Stir well, to coat the cashews. Spread cashews back out on baking sheet. Place in oven and bake 10 minutes more.
The cashews will be done after 10 minutes OR when all of the syrupy liquid is gone from sheet. Carefully remove hot pan from oven. Let cashews sit until cooled to room temperature. Separate any cashews that might have clumped together. Once cashews have cooled to room temperature and coating has firmed up, they're ready to serve. Store in covered container.

Nutrition Facts

Coconut Candied Cashews

Amount Per Serving

Calories 246 Calories from Fat 153

% Daily Value*

Fat 17g26%

Saturated Fat 5g31%

Sodium 14mg1%

Potassium 235mg7%

Carbohydrates 20g7%

Fiber 1g4%

Sugar 11g12%

Protein 6g12%

Vitamin C 0.2mg0%

Calcium 13mg1%

Iron 2.4mg13%

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

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02
Jun
2017

Pineapple Coconut Shrimp Kabobs

categories: For The BBQ Grill, Main Dishes, Seafood

193 Shares

Pineapple coconut shrimp kabobs (marinated in coconut milk and citrus sauce), are grilled on skewers and taste fantastic!
I recently made Pineapple Coconut Shrimp Kabobs to serve alongside some grilled tri-tip we had for dinner! Hooray for homemade surf and turf! The large shrimp (marinated in a coconut milk and citrus sauce), pineapple chunks, and red and green bell peppers are cooked on skewers on the BBQ grill and taste fantastic!

The “recipe” is very easy to prepare. The shrimp will need to marinate in a coconut milk citrus sauce for at least 1-2 hours. I made the citrus sauce (marinade) up early in the day, and let the shrimp marinate in the refrigerator until I was ready for dinner.

When ready to cook, all you will need to do is thread the skewers and cook the dish. The pineapple coconut shrimp kabobs only take about 10 minutes to assemble, and 5 minutes to cook on the grill.

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

How To Make Pineapple Coconut Shrimp Kabobs

Here’s how to make these delicious kabobs: Place the canned coconut milk (stir it well), Tabasco sauce, soy sauce, orange juice and lime juice in a medium-sized bowl. Stir to combine. TIP: Reserve a little bit of the citrus sauce in a separate cup to brush on the kabobs while grilling, if desired).

Add the peeled and deveined shrimp; turn to completely coat shrimp with sauce. Cover and refrigerate for 1-2 hours (or more), turning shrimp occasionally. I cut the recipe in half since it was only for my husband and I, so my photos will reflect that.

Pan-Sear The Bell Peppers

Tip – I pan-seared the bell pepper pieces in a medium-high heat “dry” skillet (no oil) before threading them onto the skewers. This an optional step (only took 3-4 minutes).

Because the shrimp cook so very quickly once added to the grill, I like to have the peppers cooked just a bit BEFORE they go on to the grill. This helps helps the bell peppers get cooked through so they are not totally crispy when served.

You can use metal skewers for the kabobs, but if you will be using wooden skewers, be sure to soak them in water for at least half an hour. Soak them before threading the shrimp, fruit, veggies, etc., so they won’t catch fire on the grill.

Assemble And Grill The Kabobs

Remove the shrimp from the marinade , and thread the skewers. Alternate the shrimp with red and green bell peppers and pineapple chunks for nice colorful kabobs.

Heat BBQ grill up to a medium-high heat. Brush the grill grate with a little oil, then put the kabobs directly onto the hot grill. Cook the kabobs for 3 minutes, brushing with the reserved sauce, if desired.

Turn the skewers over and cook the other side of the kabobs for 2-3 minutes, until shrimp turn pink and are cooked through.

Serve The Pineapple Coconut Shrimp Kabobs

When the shrimp are done, remove skewers from grill and place onto serving plate. If desired, garnish the serving plate with chopped fresh cilantro leaves and sliced green onions.

Serve with the shrimp still on the skewers, or remove food from skewer (your choice) and serve while hot.

These pineapple coconut shrimp kabobs are extremely easy to prepare. They are also light in calories, colorful on the plate, and taste really, really good! I hope you will consider trying this recipe, and trust you will enjoy it, as we did!

Looking For More KABOB Recipes?

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

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so. If you’re interested, I publish a newsletter 2 times per month (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

Recipe Source: http://www.wellplated.com/coconut-pineapple-shrimp-skewers/

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Pineapple Coconut Shrimp Kabobs

Prep Time

20 mins

Cook Time

5 mins

Total Time

25 mins

Pineapple coconut shrimp kabobs (marinated in coconut milk and citrus sauce), are grilled on skewers and taste fantastic!

Category: Dinner, Entree

Cuisine: American

Keyword: pineapple coconut shrimp kabobs

Servings: 4 Servings (1 skewer each)

Calories Per Serving: 229 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For Citrus Marinade:

1/2 cup coconut milk
4 teaspoons Tabasco Original Red Sauce
2 teaspoons soy sauce
1/4 cup fresh squeezed orange juice
1/4 cup fresh squeezed lime juice (approx. 2 limes)

For Kabobs:

1 pound large (31-40 count) shrimp, peeled/deveined (fresh or frozen)
3/4 pound 1 inch pineapple chunks (fresh or canned)
Red and green bell peppers (seeded, cut into 1-2 inch chunks)
Oil , for grilling
Fresh chopped green onion , for garnish
Fresh chopped cilantro , for garnish

US Customary - Metric

Instructions

Place canned coconut milk (stir it well), Tabasco sauce, soy sauce, orange juice and lime juice in a medium-sized bowl. Stir well, to combine. Reserve a little bit of the citrus marinade in separate cup to brush on the kabobs while grilling.
Add peeled and deveined shrimp to medium bowl with marinade; turn to completely coat. Cover and refrigerate for 1-2 hours (or more, if desired), turning the shrimp occasionally.
If desired, pan-sear bell pepper pieces in a medium-high heat "dry" skillet (no oil) before threading them onto the skewers (optional - cook about 3 minutes). It helps to do this BEFORE the peppers go on the grill, to ensure they are cooked through, since the shrimp cook so quickly.
Remove shrimp from marinade and thread the skewers, alternating the shrimp with red and green bell peppers and pineapple chunks. Heat BBQ grill to a medium-high heat level. Lightly brush the grill with oil, then put the kabobs onto the grill. Cook the kabobs for 3 minutes, brushing with the reserved sauce. Turn the skewers over and cook the other side of the kabobs for 2-3 minutes, until shrimp turn pink and are cooked through. When the shrimp are done, remove skewers from grill and place onto serving platter. Garnish the serving platter with sliced green onions and chopped fresh cilantro leaves. Serve kabobs still on the skewers, OR remove/slide food from skewers onto individual plates and serve while hot. Enjoy!

Recipe Notes

I used metal skewers for the kabobs, but if you will be using wooden skewers, be sure to soak them in water for at least half an hour before threading the shrimp, fruit, veggies, etc., so they won't catch fire on the grill.
Note: If using canned coconut milk (as I did), you will have some extra. It freezes well, so you can save it to use on another recipe or the next time you make THIS recipe!

Nutrition Facts

Pineapple Coconut Shrimp Kabobs

Amount Per Serving (1 skewer)

Calories 229 Calories from Fat 63

% Daily Value*

Fat 7g11%

Saturated Fat 5g31%

Cholesterol 285mg95%

Sodium 1160mg50%

Potassium 325mg9%

Carbohydrates 16g5%

Fiber 1g4%

Sugar 10g11%

Protein 24g48%

Vitamin A 560IU11%

Vitamin C 80.1mg97%

Calcium 181mg18%

Iron 3.7mg21%

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

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Month: June 2017

What is IN West African Chicken Peanut Stew?

How To Make West African Chicken Peanut Stew

Add The Veggies

Time To Let The Stew Cook!

Serve The West African Chicken Peanut Stew

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↓↓ PRINTABLE RECIPE BELOW ↓↓

The Basic Method Used To Make Jalapeño Cheddar Bagels

Who Wants A Delicious Bagel?

Looking For More BAGEL Recipes?

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↓↓ PRINTABLE RECIPE BELOW ↓↓

How To Make Male Cinnamon Spiced Nuts

Bake The Maple Cinnamon Spiced Nuts

Eat, Store, Or Give Away As Gifts!

Looking For More SNACK Recipes?

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How To Make Gingerbread Granola

Bake The Gingerbread Granola

Stir Cranberries Into Gingerbread Granola

How To Store The Granola

Gingerbread Granola Is Great For Gift-Giving Or Other Uses

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How To Make Chicken Broccoli Stuffed Shells

How To “Temper” The Eggs For The Sauce

Assemble The Chicken Broccoli Stuffed Shells

Bake The Chicken Broccoli Stuffed Shells

Serve The Chicken Broccoli Stuffed Shells

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Making Homemade Catalina Salad Dressing

To Serve This Salad Dressing

Looking For More SALAD DRESSING Recipes?

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Make The Cilantro Lime Sauce For The Pan Seared Salmon

Make The Spice Rub For The Salmon Fillets

Cooking The Salmon Fillets

Serving Pan Seared Salmon with Cilantro Lime Sauce

Looking for More SALMON Recipes?

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How To Make Coconut Candied Cashews

Bake The Coconut Candied Cashews

After The Coconut Candied Cashews Have Baked

Ready To Serve!

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How To Make Pineapple Coconut Shrimp Kabobs

Pan-Sear The Bell Peppers

Assemble And Grill The Kabobs

Serve The Pineapple Coconut Shrimp Kabobs

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Facebook page: The Grateful Girl Cooks!
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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