Month: February 2020


Feb
2020

Easy Ground Beef Stroganoff

categories: Beef, Main Dishes
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Looking for a quick, inexpensive dinner that tastes good? Easy Ground Beef Stroganoff can be made in about 25 minutes from start to finish!
Looking for a quick, inexpensive dinner that tastes good? Easy Ground Beef Stroganoff can be made in about 25 minutes from start to finish!

My husband and I love beef stroganoff. Most of the time I make classic beef stroganoff, with beef tenderloin (or occasionally stew meat), which needs to cook longer, to fully tenderize the meat.

Occasionally when I want the taste of the original recipe, but am pressed for time, or want to take the easy way out, I make this EASY ground beef stroganoff! Today I want to share this simple recipe with you.

This recipe can be cooked and on the table in under 30 minutes, and has great flavor! It’s also very easy to make, which is always a win-win! Using ground beef tends to be a fairly inexpensive way to feed 4 people. Here’s how to make this easy ground beef stroganoff!

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

Cook The Ground Beef And Onions

Sauté the ground beef and chopped onions on medium heat in a large skillet. Continue to cook until meat is browned and cooked through. This will only take a few minutes. Once the meat is fully cooked, remove the skillet from the heat, and drain any accumulated grease from the pan.

Ground beef and chopped onions are pan-seared until fully cooked.Browned ground beef and onions have cooked, and grease has been drained.

Stir in the mushroom pieces, cream of mushroom soup, red wine (or beef broth or water), salt, pepper, and garlic powder. Cover the skillet and simmer on low for 15 minutes.

Mushrooms, red wine, and mushroom soup are added to ground beef stroganoff mixture.

While Stroganoff Cooks, Prepare Egg Noodles In Separate Pan

While the stroganoff is cooking, prepare the egg noodles in a separate saucepan, according to the package instructions. When the noodles are done cooking, drain, stir in butter, and keep the noodles warm.

Egg noodles are cooked, drained, then buttered before topping with stroganoff.

Hot, buttered noodles are a wonderful classic base for this dish, but you can also substitute steamed rice under the stroganoff, if you prefer.

Finish The Ground Beef Stroganoff

After the ground beef stroganoff has cooked (covered) for 15 minutes, remove the lid from the skillet. Add the sour cream, and stir this mixture well, to fully blend it in. Heat this meat mixture, uncovered, on medium-low heat until heated through. DO NOT LET IT BOIL AFTER ADDING SOUR CREAM.

Sour cream is added to the ground beef stroganoff.The ground beef stroganoff is heated through before serving.

Time To Serve Ground Beef Stroganoff

Divide the hot, buttered egg noodles on each plate . Top the noodles with some of the beef stroganoff. You can sprinkle the dish with fresh or dried parsley for garnish, if desired.

Hot, buttered egg noodles are topped with the ground beef stroganoff to serve.

We enjoyed my yummy broccoli corn casserole alongside the stroganoff. The ground beef stroganoff, hot buttered noodles, and a veggie dish made this a well-rounded and filling meal.

Easy ground beef stroganoff on noodles, with broccoli casserole on the side.

Thanks for visiting my blog today. I appreciate your time, and hope you have the opportunity to try this simple, but delicious recipe! It is really good, and I hope you enjoy it. Don’t forget to check out my yummy recipes for classic beef stroganoff or meatballs stroganoff! Have a wonderful day, and may God bless you!

Looking For More Recipes Using GROUND BEEF?

You can find all of my recipes in the Recipe Index, located at the top of the page. A few favorites 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 (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

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

Author's signature

Original recipe source: unknown (found handwritten on a recipe card in a very old recipe box)

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Easy Ground Beef Stroganoff
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
 

Looking for a quick, inexpensive dinner that tastes good? Easy Ground Beef Stroganoff can be made in about 25 minutes from start to finish!

Category: Entree
Cuisine: American
Keyword: ground beef stroganoff
Servings: 4
Calories Per Serving: 454 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 1 pound ground beef
  • 1 small brown onion , chopped
  • 4 ounces mushroom pieces (canned) , drained
  • 10.5 ounces cream of mushroom soup , one small can
  • ¼ cup red wine, water or beef broth , whichever you prefer (I used red wine)
  • ½ teaspoon salt
  • ¼ teaspoon (each) black pepper and garlic powder
  • ½ cup sour cream (regular or low-fat)
  • 2 cups dry egg noodles , cooked according to pkg. directions
  • 1 Tablespoon butter
US Customary - Metric
Instructions

  1. Sauté ground beef and onions on medium heat in large skillet. Cook until meat is browned and cooked through. Remove skillet from heat, and drain accumulated grease from pan.

  2. Stir in mushrooms, cream of mushroom soup, red wine (or beef broth or water), salt, pepper, and garlic powder. Cover skillet and simmer on low heat for 15 minutes.

  3. **While the stroganoff is cooking, prepare egg noodles in a separate saucepan, according to package instructions. When noodles are done cooking, drain, and stir in butter. Keep warm.

  4. After it has cooked (covered) for 15 minutes, remove lid. Add sour cream, and stir well, to fully blend it in. Cook on medium-low heat (uncovered), until heated through. DO NOT LET IT BOIL AFTER ADDING SOUR CREAM. To Serve: Place egg noodles on plates. Top with beef stroganoff. Sprinkle with fresh or dried parsley, if desired. Enjoy!

Recipe Notes

NOTE: Recipe caloric calculation was calculated using red wine, and light sour cream. 

Nutrition Facts
Easy Ground Beef Stroganoff
Amount Per Serving (1 (1/4 of total))
Calories 454 Calories from Fat 234
% Daily Value*
Fat 26g40%
Saturated Fat 11g69%
Cholesterol 114mg38%
Sodium 1064mg46%
Potassium 617mg18%
Carbohydrates 23g8%
Fiber 2g8%
Sugar 2g2%
Protein 29g58%
Vitamin A 182IU4%
Vitamin C 2mg2%
Calcium 74mg7%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Looking for a quick, inexpensive dinner that tastes good? Easy Ground Beef Stroganoff can be made in about 25 minutes from start to finish!


Feb
2020

The Best Brownie Frosting

categories: Bar Cookies, Chocolate, Desserts
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This easy to make, 6-ingredient recipe for The Best Brownie Frosting makes enough thick chocolate icing for a 9×13 pan of your favorite brownies!
This easy to make, 6-ingredient recipe for The Best Brownie Frosting makes enough thick chocolate icing for a 9x13 pan of your favorite brownies!

In our home, we LOVE brownies!  Typically I make them from scratch (see my recipe here), but occasionally I make them using a box mix, if I find an incredible SALE! Then I purchase a few boxes to keep around… in case of “must have chocolate” emergencies!

Once I make brownies, I love to put yummy chocolate frosting on them for a perfect finishing touch! My husband likes his brownies without frosting… NOT ME! How can he possibly not like more creamy chocolate spread all over the top of a chocolate brownie? I suppose that is one of life’s great mysteries. But I digress… so… back to the recipe.

Well, THIS recipe for the best brownie frosting is my favorite, because it’s super easy,  only has a few ingredients, and needs no special equipment to make. Just stir the ingredients up, and you’re done! Spread it on a pan of freshly made brownies, and enjoy! Here’s how to whip up a batch, which is enough to frost a 9×13″ pan full of brownies!

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

How To Make The Best Brownie Frosting

Place softened, room temperature butter (NOT melted), unsweetened cocoa powder, light corn syrup, and vanilla extract in a medium sized bowl. Honey can be substituted for the corn syrup, if desired.

Stir these ingredients well with a spoon. That’s right, there’s no need for an electric mixer! Just keep on stirring until it comes together into a thick dark brown mixture.

Ingredients are mixed together in a small bowl for the brownie frosting.Once mixed together, the frosting becomes dark brown in color.

Now add the powdered sugar into the bowl, along with 2-3 Tablespoons of milk. Give the frosting a good stir until this also is completely mixed together. You will want the best brownie frosting to be thick, creamy and spreadable. If you find it is too thick, add a couple drops more of the milk.  If you get it too thin, simply add just a bit more powdered sugar.

Powdered sugar and a small amount of milk are mixed into the best brownie frosting.Now the icing is ready to spread on baked and cooled brownies.

Spread The Frosting Out On A Pan Of Brownies

Once you’ve made your pan of brownies, whether they are homemade or a box mix, remove the brownies from the oven, and LET THEM COOL COMPLETELY BEFORE FROSTING. Don’t frost while the brownies are warm, because that will end up making the softened butter in the frosting melt, which then changes the texture of the frosting. NO good.

A 9x13 pan of brownies, covered with the best brownie frosting!

Once the brownies are completely covered with the best brownie frosting, let them rest for about 15 minutes. This gives the frosting time to slightly firm up just a bit. Once they have “rested” (it’s so exhausting being a brownie, right?), slice and serve your brownies!

Here are the brownies, covered with the creamy chocolate frosting.

Hope you enjoy this wonderful creamy chocolate topping on your brownies! I’ve tried lots of homemade and canned frostings, and honestly still feel like this is the best brownie frosting ever! Enjoy… and have a GREAT day!

Looking For More BAR COOKIE Recipes?

You can find all of my recipes in the Recipe Index, located at the top of the page. I have quite a few bar cookie 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 (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

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

Author's signature

Original recipe source: Unknown. Wrote recipe down 30+ years ago, w/out author’s name.

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The Best Brownie Frosting
Prep Time
5 mins
Cook Time
0 mins
Total Time
5 mins
 

This easy to make, 6-ingredient recipe for The Best Brownie Frosting makes enough thick chocolate icing for a 9x13 pan of your favorite brownies!

Category: Desserts, Miscellaneous
Cuisine: American
Keyword: brownie frosting
Servings: 1 batch-for 9x13 pan of brownies
Calories Per Serving: 1753 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 6 Tablespoons butter (softened) , room temperature (not melted)
  • 6 Tablespoons unsweetened cocoa powder
  • 2 Tablespoons light corn syrup , or honey
  • 1 teaspoon vanilla extract
  • 2 cups powdered sugar
  • 2-3 Tablespoons milk , plus a few drops more, if necessary
US Customary - Metric
Instructions

  1. Place softened, room temperature butter (NOT melted), unsweetened cocoa powder, light corn syrup, and vanilla extract in a medium sized bowl. Stir until fully combined.

  2. Add the powdered sugar, along with 2-3 Tablespoons of milk. Give the frosting a good stir until this is completely mixed together. You will want frosting to be thick, creamy and spreadable. If too thick, add a couple drops more of the milk.  If too thin, simply add a bit more powdered sugar.

  3. Once you've made your brownies, whether homemade or box mix, remove brownies from oven, and LET THEM COOL COMPLETELY BEFORE FROSTING. Spread frosting over top of brownies. Once completely covered with frosting, let them rest for 10-15 minutes. This gives the frosting time to slightly firm up. Slice and serve your brownies, and enjoy!

Recipe Notes

NOTE: The recipe calculation is for the entire batch of frosting. Since a 9x13 pan of brownies is typically cut into 24 servings, the caloric calculation for each serving of frosting averages out to about 74 calories (per serving of frosting).

Nutrition Facts
The Best Brownie Frosting
Amount Per Serving (1 batch)
Calories 1753 Calories from Fat 657
% Daily Value*
Fat 73g112%
Saturated Fat 46g288%
Cholesterol 182mg61%
Sodium 652mg28%
Potassium 502mg14%
Carbohydrates 293g98%
Fiber 10g42%
Sugar 271g301%
Protein 8g16%
Vitamin A 2158IU43%
Calcium 96mg10%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!This easy to make, 6-ingredient recipe for The Best Brownie Frosting makes enough thick chocolate icing for a 9x13 pan of your favorite brownies!


Feb
2020

Hearty Minestrone Soup

categories: Italian, Main Dishes, Soups
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Hearty Minestrone Soup is filling and DELICIOUS! This classic Italian soup, with meat, veggies, tomatoes, beans, and macaroni is sure to please.
Hearty Minestrone Soup is filling and DELICIOUS! This classic Italian soup, with meat, veggies, tomatoes, beans, and macaroni is sure to please.

The first time I had this hearty minestrone soup was when my Father-in-Law died over 40 years ago. A friend of the family was there for his memorial, and fixed a massive pot of this soup for the family at my in-laws home after the service.

The day of his memorial service was very cold and snowy (January), so this hot, delicious, filling meal was a God-send, as well as a sweet, thoughtful “gift” to our family!  A long-time family friend named Veda Quatro made the soup, gave me her recipe, and we’ve enjoyed this hearty, flavor-packed soup ever since that day!

The recipe makes 12 servings, and is CRAZY DELICIOUS. It takes a bit of time and prep work to make, but honestly, the results are wonderful, and will be worth your time! If you will only be serving a few people, you will enjoy having the leftovers for lunches or a quick meal! YUM!

Four Steps To Making Hearty Minestrone Soup!

There are basically 4 steps to making this soup. Cook the stew meat in broth, cook ground beef, onions and spices, cook the veggies, and add the final batch of veggies and pasta to the soup 30 minutes before serving!

It’s really not that hard to make… honest! Here’s how to cook a large batch of this yummy soup:

Step #1 – Cooking The Stew Meat

Place 5 quarts of water into a HUGE soup pot. Add the beef bouillon cubes and the stew meat. NOTE: You can substitute 5 quarts beef broth for water and bouillon, if more convenient. Cook on high for about 20 minutes, or until the stew meat is cooked through. Once done, turn off heat, and transfer the stew meat with a slotted spoon to a plate to rest.

NOTE: Trust me… you will want to use a LARGE soup pot or divide the recipe between two standard sized soup pots for this recipe, because it makes a LOT of soup, once completed!

Stew meat is cooked in beef broth in a large stock pot.

Step #2

Heat the oil in a large skillet on medium heat. Add the ground beef, drained stew meat, chopped onion, pepper, and chopped parsley. Cook this mixture until the ground beef is browned and fully cooked through.

As soon as the ground beef is fully cooked, add the minced garlic, and continue to cook, stirring often, for one minute.

Stew meat, ground beef, onions, and parsley are browned in skillet.

Minced garlic is added to the browned meat mixture.

Drain the grease from the skillet (discard) and then add the cooked beef and onion mixture into the broth and stir, to combine.

Cooked beef and onion mixture is added to beef broth.

Step #3

On to the next step! Gather the sliced celery, carrots and shredded cabbage, and add them to the pot of hearty minestrone soup! Pour in the canned diced tomatoes, Italian seasoning, and then give everything a good stir, to combine. Add the salt, stir then taste the soup, and add  additional salt, if desired, to suit your personal taste.

Continue to cook the hearty minestrone soup (uncovered) on medium heat for about 30 minutes, or until the veggies become tender. The soup liquid will reduce in volume slightly as the mixture cooks.

NOTE: If making soup ahead for serving later in the day… turn off the heat after this step, and let soup sit until 30 minutes before you want to serve, then go to Step #4.

Carrots, celery and green cabbage are prepped for the minestrone soup.Hearty minestrone soup is cooking away in a large stock pot.

Step #4 – The FINAL Step Before Serving

About 30 minutes BEFORE serving, add the uncooked macaroni noodles, frozen peas, kidney beans and zucchini slices to the pot of soup.

Cook the hearty minestrone soup on medium heat (still uncovered) for 30 minutes, and then it will be ready to serve! The broth will slightly reduce as it continues to cook, and the macaroni will fully cook in the soup!

Zucchini, peas, and uncooked macaroni noodles are added to the soup.The macaroni noodles cook fully in the hot minestrone soup.

Time To Serve Hearty Minestrone Soup!

After 30 minutes your huge pot of homemade, hearty minestrone soup is ready to serve! Give it a final taste, and add additional salt, if desired. Ladle the steaming soup into bowls, sprinkle with grated Parmesan cheese, and serve!

A bowl of hearty minestrone soup, topped with grated Parmesan cheese.Beef, veggies macaroni, tomatoes and beans are featured in hearty minestrone soup.

I really hope you will give this hearty minestrone soup a try! It is fabulous, and feeds a small village, or provides you with quite a few leftover bowls of delicious soup! YUM!!! Have a great day.

Looking For More SOUP Recipes?

You can find all of my soup recipes in the Recipe Index, located at the top of the page. I have many soup recipes on the blog, including:

Interested In More Recipes?

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

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

Author's signature

Recipe adapted from: Family friend Veda Quatro’s original recipe (1979)

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Hearty Minestrone Soup
Prep Time
30 mins
Cook Time
1 hr
Total Time
1 hr 30 mins
 

Hearty Minestrone Soup is filling and DELICIOUS! This classic Italian soup, with meat, veggies, tomatoes, beans, and macaroni is sure to please.

Category: Entree, Soup
Cuisine: Italian
Keyword: hearty minestrone soup
Servings: 12
Calories Per Serving: 241 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 5 quarts water
  • 1½ pounds beef stew meat , cut into cubes
  • 4 large beef bouillon cubes
  • 2 Tablespoons vegetable oil
  • ½ pound ground beef
  • 1 medium brown onion , chopped
  • ¼ teaspoon ground black pepper
  • ½ cup fresh parsley , finely chopped
  • 2 cloves garlic , minced
  • 1 cup celery , sliced
  • 2 cups green cabbage , shredded
  • 1½ cups carrots , sliced or diced
  • 43.5 ounces diced, canned tomatoes (=three 14.5 ounce cans)
  • 1½ teaspoons Italian seasoning
  • 2 teaspoons salt , plus additional, to desired taste
  • 1 cup zucchini , sliced thin, then cut slices in half
  • 1 cup frozen peas , do not thaw
  • 15.5 ounces kidney beans (canned) , rinsed and drained
  • 2 cups elbow macaroni , uncooked
  • grated Parmesan cheese for garnish (optional)
US Customary - Metric
Instructions

  1. STEP #1: Place 5 quarts of water into a HUGE soup pot. Add the beef bouillon cubes and the stew meat. NOTE: Substitute 5 quarts beef broth for water and bouillon, if more convenient. Cook on high for 20 minutes, or until stew meat is cooked through. Once done, turn off heat, and transfer stew meat with a slotted spoon to a plate to rest.

  2. STEP #2: Heat oil in a large skillet on medium heat. Add ground beef, drained stew meat, chopped onions, black pepper, and parsley. Cook until ground beef is browned and cooked through. Add minced garlic, and cook, stirring often, for one minute. Drain grease from skillet (discard) and then add this mixture to the broth and stir to combine.

  3. STEP #3: Add celery, carrots and cabbage to the pot of soup. Pour in canned diced tomatoes and Italian seasoning; stir, to combine. Add salt, stir then taste the soup, and add additional salt, if desired. Continue to cook soup (uncovered) on medium heat for 30 minutes, or until the veggies become tender. The soup liquid will reduce in volume slightly as the mixture cooks. NOTE: If making soup ahead for serving later in the day -turn off heat after this step, and let soup sit until 30 minutes before you want to serve, then go to Step #4.

  4. STEP #4: 30 minutes BEFORE serving, add the uncooked macaroni noodles, frozen peas, kidney beans and zucchini slices to the soup. Cook on medium high heat (still uncovered) for 30 minutes, stirring occasionally, and then it's ready to serve! Give it a final taste; add additional salt, if desired. Ladle soup into bowls, sprinkle with grated Parmesan cheese, and serve! Enjoy!

Recipe Notes

TIP: The original author of this recipe (Veda) told me this tip: If you need to stretch out any leftover soup, just add another can of diced tomatoes or kidney beans, to make it go further!

Nutrition Facts
Hearty Minestrone Soup
Amount Per Serving (1 g)
Calories 241 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 3g19%
Cholesterol 13mg4%
Sodium 974mg42%
Potassium 689mg20%
Carbohydrates 36g12%
Fiber 7g29%
Sugar 9g10%
Protein 12g24%
Vitamin A 3271IU65%
Vitamin C 26mg32%
Calcium 82mg8%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Hearty Minestrone Soup is filling and DELICIOUS! This classic Italian soup, with meat, veggies, tomatoes, beans, and macaroni is sure to please.


Feb
2020

Chicken Veggie TexMex Skillet

categories: Chicken, Main Dishes, Mexican / Southwestern
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Southwest flavors shine in this deliciously seasoned, low-calorie Chicken Veggie TexMex Skillet, with zucchini, onion, yellow squash, & bell peppers!
Southwest flavors shine in this deliciously seasoned, low-calorie Chicken Veggie TexMex Skillet, with zucchini, onion, yellow squash, & bell peppers!

Anybody out there enjoy fajitas? I sure do, and chicken fajitas (in flour tortillas) are my favorite. This recipe for chicken veggie TexMex skillet is one I came up with while trying to cut out some carbs from my diet a few years ago. I wanted to enjoy the TASTE of fajitas, but with far less calories from tortillas, sour cream and guacamole!

Well… here’s a tasty solution! Southwestern-inspired spices, chicken breast strips, onions, peppers and green and yellow zucchini squash are featured in this simple dish! Everything can be eaten as is (no tortillas), for a “healthier” yet delicious TexMex meal!

It’s REALLY GOOD, and you get your protein (chicken) AND veggies, without a lot of extra calories! Here’s how to make a chicken veggie TexMex skillet:

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

Prepare The Chicken

Pat two large boneless, skinless chicken breasts dry with paper towels. Slice into strips, about 2″ long and 1″ wide. Mix together the Southwest-inspired spices and sprinkle lightly over the chicken pieces. The spices used are ground cumin, garlic powder, chili powder, salt, pepper, and cayenne pepper.

Boneless, skinless chicken breasts are cut into strips before cooking.Salt, chili powder, cayenne pepper, pepper, cumin and garlic powder are the seasonings for chicken.

Pan-Sear The Seasoned Chicken

Heat 1½ Tablespoons vegetable oil in a large skillet, over medium-high heat. Once the oil is very hot (but NOT smoking), add the chicken pieces. They should sizzle when they hit the pan.

TexMex seasoned chicken is pan-seared in hot oil in a skillet.

Cook the chicken until the pieces are lightly browned on the bottom. This will take 2-3 minutes, depending on how hot the oil in the skillet is.

Turn each piece of chicken over, and finish cooking on the second side (a minute or two). Once the chicken is cooked all the way through and golden brown, remove the skillet from the heat, and set aside.

The chicken strips are turned halfway through cooking to brown the other side.

Prepare And Cook The Veggies

Prepare the veggies by slicing the onion and the red and green bell peppers into thin strips. Cut the squash into “planks”, as shown below, and then combine the all the veggies.

To cut the zucchini and yellow squash, remove both ends. Cut the squash in half, as shown in Step #1 below.  Now cut the half portion in half (step #2- below). Finally (step #3-below), slice each piece into planks, about 1/2″ wide.

Zucchini and yellow squash are cut into plank shapes using 3 steps, as shown.

Cook The Veggies

Heat the remaining 1½ Tablespoons of oil on medium-high heat in a large skillet. Once the oil is hot, but not smoking, add the prepared veggies, and stir. Lightly season with additional salt and pepper (if desired).

Continue to cook the veggies, stirring often, for 5-6 minutes, or until they have softened, and are fully heated through.

Veggies are cooked to add to the chicken veggie TexMex skillet.

Last Step For The Chicken Veggie TexMex Skillet!

Once the veggies have cooked through, add the seasoned chicken pieces back into the pan. Stir to combine all the ingredients in the chicken veggie TexMex skillet, and cook until the entire dish is heated through. When ready to serve, portion out the chicken and veggies onto plates.

We enjoy eating it, as is, as a delicious low-calorie dish of meat and veggies. HOWEVER, if you really want something else to go with it, place it on top of steamed rice, or throw it in a warmed tortilla!

You can even go crazy and top it with grated cheese, sour cream or guacamole, if calories aren’t a concern! .

Chicken Veggie TexMex Skillet is fully cooked and ready to eat!

 I truly hope you enjoy this dish. Thank you for spending a bit of your valuable time on this blog today, friends. I appreciate it, and hope you have the opportunity to make this meal for those you love.

Have a wonderful day, take care, and may God bless you!

Looking For More CHICKEN Recipes?

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

Interested In More Recipes?

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

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

Author's signature

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Chicken Veggie TexMex Skillet
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
 

Southwest flavors shine in this deliciously seasoned, low-calorie Chicken Veggie TexMex Skillet, with zucchini, onion, yellow squash, & bell peppers!

Category: Entree
Cuisine: Southwestern
Keyword: chicken veggie texmex skillet
Servings: 3
Calories Per Serving: 245 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 2 large chicken breasts (boneless skinless) , cut into 2" strips
  • 1½ Tablespoons vegetable oil , for cooking chicken
  • ¼ teaspoon ground cumin
  • ¼ teaspoon chili powder
  • ¼ teaspoon salt and pepper (¼ tsp. EACH)
  • ⅛ teaspoon cayenne pepper
  • ⅛ teaspoon garlic powder
  • 1½ Tablespoons vegetable oil , for cooking veggies
  • 3 cups zucchini and yellow squash (1½ cups EACH) , cut into 2" long x 1" wide planks
  • ½ medium red bell pepper , seeded and cut in thin strips
  • ¼ medium green bell pepper , seeded and cut in thin strips
  • ½ medium brown onion , thinly sliced
US Customary - Metric
Instructions

  1. Pat two large boneless, skinless chicken breasts dry with paper towels. Slice into strips approx. 2" long by 1" wide. Mix spices together and sprinkle lightly over chicken, to season. Mix by hand, to distribute spices onto chicken.

  2. Heat 1½ Tablespoons vegetable oil in a large skillet, on medium-high heat. Once oil is very hot (but NOT smoking), add chicken. Chicken should sizzle when it hits the pan. Cook until lightly browned on the bottom (approx. 2-3 minutes). Turn each piece of chicken over, and finish cooking for and additional 1-2 minutes. Once chicken is fully cooked through and golden brown, remove skillet from heat, and set aside.

  3. Slice onion and red and green bell peppers into thin strips. Cut squash into "planks", and then combine all veggies. Heat 1½ Tablespoons of oil on medium-high heat in large skillet. Once oil is hot, but not smoking, add veggies, and stir. Lightly season with additional salt and pepper (optional- if desired). Continue to cook, stirring often, for 5-6 minutes, or until veggies have softened, and are fully cooked through.

  4. Once the veggies have cooked, add the seasoned chicken pieces to the veggies. Stir to combine all ingredients, and cook on medium heat until heated through. To serve, portion out chicken and veggies onto plates. Enjoy!

Nutrition Facts
Chicken Veggie TexMex Skillet
Amount Per Serving (1 (1/3 of total))
Calories 245 Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 12g75%
Cholesterol 48mg16%
Sodium 296mg13%
Potassium 688mg20%
Carbohydrates 8g3%
Fiber 2g8%
Sugar 5g6%
Protein 18g36%
Vitamin A 1012IU20%
Vitamin C 58mg70%
Calcium 28mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Southwest flavors shine in this deliciously seasoned, low-calorie Chicken Veggie TexMex Skillet, with zucchini, onion, yellow squash, & bell peppers!

 


Feb
2020

Chocolate Espresso Muffins (Air Fryer)

categories: Air Fryer Recipes, Breakfast, Muffins
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Chocolate Espresso Muffins are a cinch to make in an Air Fryer! These delicious breakfast or snack treats take 25 minutes, from start to finish!
Chocolate Espresso Muffins are a cinch to make in an Air Fryer! These delicious breakfast or snack treats take 25 minutes, from start to finish!

Today I want to share a delicious recipe for yummy chocolate espresso muffins COOKED IN AN AIR FRYER! These muffins are ridiculously EASY to make, and taste really GOOD! I’ve also included directions for preparing them in an oven (see recipe card below), in case you don’t have access to an air fryer.

We are sure enjoying the air fryer I ordered last year using gift cards I was given for my birthday. In air fryers, highly heated air cooks all types of food, and gives it the “effect” of frying without having to use lots of cooking oil. I found this particular recipe in the cookbook that came along with the Cosori air fryer I got last year.

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

TRUE STORY OF MUFFIN FAILURE!

When I first got my air fryer last year, I’m embarrassed to tell you this, BUT I made these muffins without a muffin tin! I filled up paper liners (cause the cookbook said to fill up the muffin cups, and paper liners are KINDA muffin cups, right?), then cooked them. Probably one of the dumbest things I’ve ever done in the kitchen!

I had NO idea what I was doing with this newfangled air fryer thing of mine! BIG MISTAKE! They cooked all right, but came out looking like hard chocolate hockey pucks! Ugh. Seriously… the batter had spread and flattened way out in the paper liners (probably begging for mercy). True Story. I was mortified! Into the trash they went.

**Moral of That Sad Story: Don’t Be Like ME. When making muffins in an air fryer, you will need to have muffin tins that fit in the basket of your air fryer. DUH. The End.** Once I figured it out, there have been no problems with ’em ever since! The ones I have hold 4 muffins each (I ordered them online). This recipe yields 8 muffins, so I cooked them in 2 batches!

Time To Make The Batter For Chocolate Espresso Muffins!

Measure all purpose flour, sugar, cocoa powder, espresso powder (or instant coffee), baking powder, salt and baking soda into a medium sized bowl. Whisk these “dry” ingredients together to fully combine them.

Dry ingredients for muffins are whisked together until blended.

In a separate bowl, whisk together the milk, egg, vanilla extract, oil and vinegar. Once combined, pour these “wet” ingredients into the bowl with the “dry” ingredients. Whisk well, to fully incorporate all ingredients. THIS is your batter for the chocolate espresso muffins! EASY!

Wet ingredients for the chocolate espresso muffins are added to dry ingredients.The muffin batter is mixed together before adding to paper liners.

Prepare To Cook The Chocolate Espresso Muffins In The Air Fryer

You will need muffin tins that are small enough to fit in your air fryer. Spray the muffin cups with non-stick cooking spray OR fill with paper liners, and then lightly spray. Divide the batter between 8 muffin cups. Each muffin cup should be about 3/4 of the way full.

Batter is poured into paper liners in muffin tins, and then cooked in an air fryer.

Cooking The Muffins In An Air Fryer

Preheat the air fryer to 300°F. Once the air fryer is preheated, quickly but carefully put your filled muffin tin into the basket. Be careful, because the air fryer is hot at this point!

Cook the chocolate espresso muffins at 300°F for 15 minutes. I recommend checking on them for “done-ness” at the 13 minute mark. Pause the machine and check by inserting a toothpick into the top center of a muffin. Continue to cook until done. This is important because temperatures can vary between different brands of air fryers.

Four chocolate espresso muffins are cooked at a time in the air fryer.

This is how the muffins looks like after cooking them in the air fryer. A little wonky at times (this was my 3rd batch), but absolutely delicious! Transfer the muffins from the pans to a wire rack to cool. Pop the remaining batch of muffins into the air fryer, and then you’re done!

The finished air fryer muffins turned out really nice!

Ready To Enjoy These Muffins!

The photo below shows one of the chocolate espresso muffins, sliced in half. The inside is perfectly cooked! This was a fun way to make breakfast muffins… in an air fryer… who knew?

A peek at the inside of one of the air fryer chocolate muffins.Chocolate espresso muffins on a plate, ready to eat!

Can Chocolate Espresso Muffins Be Baked In An OVEN?

Yes! If you do not have access to an air fryer, these muffins can be baked in a traditional oven. They will only take a few minutes more to bake! Prepare the batter using the  instructions below (in the recipe card). Cook them in a 375°F oven for between 15 and 20 minutes. Insert a toothpick into the center of the muffin to check for doneness. If it comes out clean, they are ready!

Thanks for visiting! Hope you enjoy these yummy tasting muffins. If you enjoy muffins, you will enjoy my recipes for cranberry orange muffins, dark chocolate almond chia muffins, and many others listed in the Recipe Index at the top of the page.  I hope you have a wonderful day, friends. Make it a good one!

Looking For More AIR FRYER Recipes?

You can find all of my recipes in the Recipe Index, located at the top of the page. I have several air fryer 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 (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

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

Author's signature

Original recipe source: “Cosori Air Fryer Recipes”, (this recipe booklet came with the purchase of my Cosori air fryer), page 108

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Chocolate Espresso Muffins (Air Fryer)
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
 

Chocolate Espresso Muffins are a cinch to make in an Air Fryer! These delicious breakfast or snack treats take 25 minutes, from start to finish!

Category: Breakfast, Snack
Cuisine: American
Keyword: chocolate espresso muffins
Servings: 8 muffins
Calories Per Serving: 247 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 1 cup all purpose flour
  • ¾ cup light brown sugar
  • ½ cup cocoa powder
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • ½ teaspoon espresso powder *see Notes Section
  • ½ teaspoon baking soda
  • 1 large eggs
  • ¾ cup milk
  • 1 teaspoon vanilla extract
  • 1 teaspoon apple cider vinegar
  • ⅓ cup vegetable oil
  • non stick cooking spray
US Customary - Metric
Instructions

  1. Measure flour, sugar, cocoa powder, espresso powder (or instant coffee), baking powder, salt and baking soda into a medium sized bowl. Whisk together to fully combine.

  2. In a separate bowl, whisk together milk, egg, vanilla, oil and vinegar. Once combined, pour into the bowl with the flour, cocoa powder, etc. Whisk well, to fully mix ingredients, and remove any lumps in the batter.

  3. You will need muffin tins small enough to fit your air fryer basket. Spray muffin cups with non-stick cooking spray OR fill with paper liners, and then lightly spray. Divide batter between 8 muffin cups. Each muffin cup should be about 3/4 of the way full.

For Air Fryer:

  1. Preheat air fryer to 300°F. Once preheated, quickly but carefully place filled muffin tin into the basket. Be careful, because air fryer is hot! Cook at 300°F for 15 minutes. Check for "done-ness" at the 13 minute mark. Pause machine and check, by inserting a toothpick into center of a muffin. Continue to cook until done, and toothpick comes out clean. Transfer pan from air fryer basket to a wire rack to cool. Let cool for 5 minutes, before removing muffins from pan. Cook remaining batch of muffins, and enjoy, once cooled to room temperature!

For Oven:

  1. Prepare muffins following instructions above. Cook muffins at 375°F for 15-20 minutes. Insert a toothpick into center of the muffin to check for doneness. If it comes out clean, they are ready! Let cool for 5 minutes before removing them from pan.

Recipe Notes

**No espresso powder? Substitute 3/4 teaspoon finely ground instant coffee granules!**

Nutrition Facts
Chocolate Espresso Muffins (Air Fryer)
Amount Per Serving (1 muffin)
Calories 247 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 8g50%
Cholesterol 27mg9%
Sodium 241mg10%
Potassium 194mg6%
Carbohydrates 37g12%
Fiber 2g8%
Sugar 21g23%
Protein 4g8%
Vitamin A 82IU2%
Calcium 69mg7%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Chocolate Espresso Muffins are a cinch to make in an Air Fryer! These delicious breakfast or snack treats take 25 minutes, from start to finish!


Feb
2020

Cajun Chicken Strips

categories: Chicken, Lunch - Quick and Easy, Main Dishes
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Making these yummy Cajun Chicken Strips couldn’t be easier! Dry spice seasoned chicken is pan-seared in butter for this EASY, quick lunch or dinner!
Making these yummy Cajun Chicken Strips couldn't be easier! Dry spice seasoned chicken is pan-seared in butter for this EASY, quick lunch or dinner!

Do you enjoy chicken strips, or tenders, as they are often called? We sure do, and today I want to share a ridiculously EASY way to make CAJUN chicken strips! There’s no long prep time, and before you know it, you can be munching on this delicious chicken!

Whether you prefer to call them chicken strips, chicken planks, or chicken tenders, these “pieces of chicken” are really yummy, and are a quick dish to whip up for lunch or dinner!

In this simple recipe, chicken breasts are cut into strips, coated in a mild Cajun spice mix, and then pan-seared and browned in butter until done. BOOM! Talk about EASY!!!! This is a GREAT recipe to have in your “bag of tricks”. Here’s how to make this dish:

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

Prepare The Chicken

Place boneless, skinless chicken breasts on a cutting mat or board. Slice the chicken into strips, about 3/4″ wide. Pat the chicken pieces dry, using paper towels, to absorb some of the moisture.

Boneless chicken breasts are cut into strips before adding spices.

Season The Chicken Strips

Measure the spices for the seasoning mix into a resealable container or plastic bag. The spices you will need are flour, poultry seasoning (mine’s homemade), garlic powder, paprika, cayenne pepper, salt and pepper.

Once the spices are mixed, add the chicken strips, and mix together until the chicken is well coated. You “might” need to do this in batches, depending on the amount of chicken strips you will be making.

The spices for the chicken strips seasoning are ready to mix.

Chicken strips are added to spice mix in plastic bag, and combined to coat.

Time To Cook The Cajun Chicken Strips!

Once the chicken is seasoned, it’s time to cook the strips! You might need to cook the chicken in a couple batches, depending on the size skillet you are using.

Melt the butter in a large skillet, and let the skillet get very hot (but not smoking). Add the Cajun chicken strips in a single layer, but be sure to not overcrowd the skillet. Cook the chicken strips for about 4 minutes without moving them.

Butter is melted and heated in skillet before adding seasoned chicken strips.Cajun chicken strips are added to the hot skillet to brown.

Carefully flip the chicken strips to the other side after about four minutes. The chicken should be well-browned on the bottom before you turn them over.

Continue to sear the chicken for 4-5 minutes, or until the chicken is cooked all the way through. Remove the chicken from the skillet, once done. If your chicken strips are really thick, it may take a couple minutes longer to cook all the way through.

The chicken strips are flipped to cook the other side after browning.

Time To Eat Some Cajun Chicken Strips!

Once the chicken is cooked through and is golden brown on all sides, these yummy chicken strips are ready to serve! They have a very mild kick to them (but not too much), and taste wonderful served as is, or with a dipping sauce (Ranch dressing or Bleu cheese).

A plate full of cajun chicken strips, cooked and ready to eat!Close up of browned chicken strips with cajun seasoning on a plate.

We have even had these served alongside a delicious broccoli corn casserole (so we could get our veggies in, too!). The chicken is tender, seasoned nicely, and was a super simple twist on plain chicken strips!

A few Cajun chicken strips, served with broccoli corn casserole on the side.

Hope you will consider trying out this really easy recipe for Cajun chicken strips. They are flavorful, but mild enough for kids and adults who don’t like things too spicy! Thank you for stopping by and spending some of your valuable time on this blog. I hope you enjoy a wonderful day!

Looking For More CHICKEN Recipes?

You can find all of my recipes in the Recipe Index, located at the top of the page. I have many chicken recipes for you to enjoy, including:

Interested In More Recipes?

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

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

Author's signature

Original recipe source: unknown. Found handwritten on a 3×5 card in one of my old recipe boxes.

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Cajun Chicken Strips
Prep Time
10 mins
Cook Time
8 mins
Total Time
18 mins
 

Making these yummy Cajun Chicken Strips couldn't be easier! Dry spice seasoned chicken is pan-seared in butter for this EASY, quick lunch or dinner!

Category: Dinner
Cuisine: Cajun
Keyword: cajun chicken strips
Servings: 4
Calories Per Serving: 255 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 1½ pounds boneless, skinless chicken breasts , cut into 3/4" strips
  • 1 teaspoon poultry seasoning
  • ¼ teaspoon cayenne pepper
  • ½ teaspoon paprika
  • 1 Tablespoon flour
  • ¾ teaspoon garlic powder
  • ¼ teaspoon salt and pepper (¼ tsp. each)
  • 2 Tablespoons butter
US Customary - Metric
Instructions

  1. Place boneless, skinless chicken breasts onto a cutting mat or board. Slice chicken into long strips, about 3/4" wide. Pat chicken pieces dry, using paper towels, to absorb some of the moisture. Set aside.

  2. Measure spices into a resealable container or plastic bag, and stir, to combine. Once mixed, add chicken strips; mix until chicken is well coated. You "might" need to do this in batches, depending on the amount of chicken you make.

  3. Melt butter in a large skillet. Once skillet is very hot, add chicken strips in a single layer. Don't overcrowd skillet. Cook for 4 minutes without moving them. Once bottom is well-browned, carefully flip chicken to the other side. Continue to cook for 4-5 minutes, until chicken is cooked through. Note: If your chicken strips are really thick, it may take a couple minutes longer to cook all the way through. Remove chicken from skillet, once done. Serve chicken strips as is, or with a dipping sauce! Enjoy!

Nutrition Facts
Cajun Chicken Strips
Amount Per Serving (1 (1/4 of total))
Calories 255 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 5g31%
Cholesterol 124mg41%
Sodium 393mg17%
Potassium 629mg18%
Carbohydrates 2g1%
Fiber 1g4%
Sugar 1g1%
Protein 37g74%
Vitamin A 414IU8%
Vitamin C 2mg2%
Calcium 13mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Making these yummy Cajun Chicken Strips couldn't be easier! Dry spice seasoned chicken is pan-seared in butter for this EASY, quick lunch or dinner!


Feb
2020

Broccoli Corn Casserole

categories: Side Dishes, Vegetable Dishes
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Broccoli Corn Casserole is a delicious, easy to prepare, baked veggie side dish, with corn, broccoli, onions, spices, and a buttery crumb topping!
Broccoli Corn Casserole is a delicious, easy to prepare, baked veggie side dish, with corn, broccoli, onions, spices, and a buttery crumb topping!

Over 40 years ago I got a recipe box, and started keeping track of ideas I found in magazines, books, etc. I would quickly scrawl them out on a 3×5 index card, and then file them away to cook “someday”.

Well… this recipe for broccoli corn casserole is one of those recipes! Recently I went rooting around in this very old recipe box, looking for ideas, and found this one.

Now it didn’t have the recipe source on it (had no idea so many years ago that I would blog about food), so I don’t know where it came from.

What I CAN tell you is that this broccoli corn casserole is EASY TO MAKE AND YUMMY. Cream-style corn, frozen or fresh broccoli, onion, egg, and simple spices are the foundation of this simple side dish!

The ingredients are mixed together, then the casserole is topped with a buttery topping and baked until done. It’s delicious! Here’s how to make it:

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

A Little Bit Of Prep

Two things need to be done before assembling the casserole. I found it easy to do both at the same time, which shaved some time off the prep.

Cook broccoli florets whether you will be using frozen or fresh. EASY. Once cooked, you can cut them into smaller pieces.

In a separate skillet, cook the chopped onions for about 4-5 minutes until cooked through (no need for oil or anything!). Set broccoli and onions aside.

Broccoli and chopped onions are cooked before assembling casserole.

Assemble The Broccoli Corn Casserole

Okay… now it’s time to put this simple casserole together! Grab a medium sized mixing bowl, and add a can of cream-style corn, the cooked broccoli, onions, salt, pepper, and garlic powder.

Stir these ingredients together until fully combined. Once combined, add a well-beaten egg to the mixture, and stir, to incorporate.

NOTE: The reason to add the egg AFTER everything else is combined is so the onions and broccoli have cooled a bit, so the egg won’t scramble when added.

Creamed corn, onions, broccoli and spices are combined in bowl.Beaten egg is added to the broccoli corn casserole ingredients.

Spray a 1½ quart oven-safe dish with non-stick cooking spray. Pour the broccoli corn casserole ingredients into the dish.

The casserole is poured into a greased oven-safe dish before baking.

Add The Buttery Crumb Topping

Place crackers in a resealable plastic bag, and finely crush them using a rolling pin or mallet. I used Ritz crackers, but you can certainly use what you have available.

Once the crackers are crushed well, mix the crumbs with melted butter until a nice topping comes together. Sprinkle the crumb topping evenly over the surface of the casserole.

Crackers are smashed into crumbs and combined with melted butter for topping.Buttery crumb topping is added to top of broccoli corn casserole before cooking.

Bake The Bacon Corn Casserole

Place the dish onto the middle rack of a preheated 350°F oven, and let the veggie casserole bake for 30-35 minutes. When done, the crumb topping should be light golden brown and any liquid should be bubbly around the edges.

If you want the topping to be more deeply browned, leave the dish on the middle rack and turn the oven broiler on for just a couple minutes. Keep an eye on it!

After baking, the casserole cools for a couple minutes before serving.

Time To EAT!

Once the broccoli corn casserole is finished baking, remove it from the oven. Place the dish on a wire rack and let it cool for about 5 minutes before serving. This allows time for the casserole to firm up just a bit after cooking.

The veggie casserole will pair nicely with chicken, pork beef or fish. I served it with some simple Cajun chicken strips this time, and it was a wonderful side dish!

Leftovers can be stored (covered) in the refrigerator for several days. The casserole can be reheated in the oven or the microwave.

A peek at the insides of the broccoli corn casserole.Chicken strips are served with the broccoli corn casserole.

Hope you enjoy this simple side dish! We really did, and love the fact that it is so very easy to make! Have a wonderful day, and thanks for visiting. Come back soon!

Looking For More Vegetable Dishes?

You can find all of my recipes in the Recipe Index, located at the top of the page. I have lots of yummy vegetable recipes for you to choose from, including:

Want More Recipes? Get My FREE Newsletter!

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

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

Find Me On Social Media:

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

Author's signature

Original recipe source: unknown (recipe found on a 3×5 index card in an old recipe box).

↓↓ PRINTABLE RECIPE BELOW ↓↓

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Broccoli Corn Casserole
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
 

Broccoli Corn Casserole is a delicious, easy to prepare, baked veggie side dish, with corn, broccoli, onions, spices, and a buttery crumb topping!

Category: Side Dish, Vegetable Dish
Cuisine: American
Keyword: broccoli corn casserole
Servings: 6
Calories Per Serving: 143 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 14.75 ounces cream style corn (canned)
  • 10 ounces broccoli, cooked , fresh OR frozen
  • 1 large egg , beaten
  • 1 small brown onion , chopped and sauteed
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • ¼ teaspoon garlic powder
  • 2 Tablespoons butter , melted
  • ½ cup crackers (crushed) , I used 10 Ritz crackers
US Customary - Metric
Instructions

  1. Cook broccoli florets (frozen or fresh). Once cooked, cut them into smaller pieces. In separate skillet, cook onions for 4-5 minutes until cooked through (no need for oil). Set broccoli and onions aside.

  2. In a medium bowl, add corn, broccoli, onions, salt, pepper, and garlic powder. Stir these ingredients together until combined. Add a beaten egg to the mixture, and stir until incorporated. NOTE: Add egg AFTER everything else is combined so onions and broccoli have cooled a bit, so the egg won't scramble when added. Spray a 1½ quart oven-safe dish with non-stick cooking spray, and then pour casserole ingredients into dish.

  3. Place crackers in a resealable plastic bag, and finely crush them using a rolling pin or mallet. Once crushed well, mix crumbs with melted butter to combine. Sprinkle crumb topping evenly over surface of casserole.

  4. Place dish onto the middle rack of a preheated 350°F oven, and bake for 30-35 minutes. When done, crumb topping should be golden brown and casserole should be bubbly around the edges. TIP: If you want topping to be deeply browned, leave the dish on middle rack and turn broiler on for a couple minutes. Keep an eye on it! Remove dish from oven. Place dish on wire rack to cool for 5 minutes before serving. This allows time for the casserole to firm up just a bit after cooking. Serve, and enjoy! Store leftovers (covered) in refrigerator.

Recipe Notes

For the cracker topping, I used Ritz crackers, but almost any type of cracker will work.

Nutrition Facts
Broccoli Corn Casserole
Amount Per Serving (1 g)
Calories 143 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 3g19%
Cholesterol 45mg15%
Sodium 499mg22%
Potassium 279mg8%
Carbohydrates 20g7%
Fiber 2g8%
Sugar 4g4%
Protein 4g8%
Vitamin A 514IU10%
Vitamin C 46mg56%
Calcium 40mg4%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Broccoli Corn Casserole is a delicious, easy to prepare, baked veggie side dish, with corn, broccoli, onions, spices, and a buttery crumb topping!


Feb
2020

Chocolate Caramel Clusters

categories: Candy, Chocolate, Desserts
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Five ingredients are all you need to quickly make yummy Caramel Chocolate Clusters, with chow mein noodles, peanut butter, chocolate chips & caramels!
Five ingredients are all you need to quickly make yummy Caramel Chocolate Clusters, with chow mein noodles, peanut butter, chocolate chips & caramels!

Looking for a quick, yet tasty snack or treat that only has 5 ingredients (and one of them is water)? Check out this recipe for chocolate caramel clusters, an easy, classic “stand-by” treat you’ll be glad to have in your recipe box! These chocolate crispy treats are a total cinch to make. Caramels, chocolate chips, crunchy peanut butter and water are melted together in a small pan.

Once melted, the “sauce” is added to chow mein noodles and mixed, dropped by spoonfuls, and then cooled to room temperature before eating! That’s it! Here’s how easy these chocolate caramel clusters are to make. Here’s how to make them:

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

How To Make Chocolate Caramel Clusters

Measure chow mein noodles into a large mixing bowl, then set the bowl aside. Do this before you cook the other ingredients, because you want to have them ready to mix with the caramel chocolate mixture as soon as it comes off the heat.

Crunchy chow mein noodles are measured into mixing bowl.

Make The Chocolate Peanut Butter Caramel Topping

In a small saucepan, combine the caramels, chocolate chips, crunchy peanut butter and water. Cook on low heat, stirring continually until all ingredients have melted and are well combined. This will only take a few minutes.

NOTE: Make sure to keep stirring! You do NOT want the caramels or chocolate to burn on the bottom of the pan! Just sayin’!

Peanut butter, chocolate chips, water and caramels are cooked in saucepan.The melted chocolate, peanut butter and caramel mixture, ready to pour!

Combine The Ingredients

As soon as the chocolate caramel mixture is fully melted and combined, remove  the pan from the heat, and immediately pour it over the chow mein noodles. Stir quickly, to cover all the noodles with the hot chocolate mixture!

Melted caramel and chocolate mixture is poured over chow mein noodles.Once chow mein noodles are covered, they're ready to shape into clusters.

Time To Make Chocolate Caramel Clusters!

As soon as all the ingredients are fully incorporated, drop by teaspoonfuls onto wax paper or aluminum foil. Be sure to leave a tiny bit of space between each piece.

The recipe, as written below in the printable recipe card, should make between 20-30 chocolate caramel clusters. I decided to make mine using heaping teaspoons, and ended up with 20 clusters for these photos. You can determine the amount you need, and make them the size you desire.

The chocolate caramel clusters are dropped by teaspoonfuls onto foil to firm up.

Once all of the chocolate caramel clusters have been shaped and “dropped”, let them stand until they are firm. The yummy chocolate mixture will need time to harden, before serving!

Once the treats are completely firm, pull them off of the wax paper or foil, and enjoy! Store leftover clusters in an airtight container at room temperature, or in the refrigerator (your choice). They are yummy treats!

Chocolate caramel clusters waiting for chocolate to firm up, before being eaten.

I hope you enjoy these chocolate clusters. Whether you feel they are a cookie, or candy, I hope you enjoy them! It’s a quick way to make lots of delicious treats for your family, friends, or any occasion where you have to bring a dessert! Have a GREAT day!

Looking For More Chocolate Treats?

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

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Original recipe source unknown (I found it over 20 years ago on a 3×5 card in an OLD recipe box)

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Chocolate Caramel Clusters
Prep Time
15 mins
Cook Time
0 mins
Total Time
15 mins
 

Five ingredients are all you need to quickly make yummy Caramel Chocolate Clusters, with chow mein noodles, peanut butter, chocolate chips & caramels!

Category: Candy, Dessert
Cuisine: American
Keyword: chocolate caramel clusters
Servings: 20
Calories Per Serving: 136 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 15 Kraft caramels (approx. 4 ounces)
  • ¼ cup semi-sweet chocolate chips
  • 2 Tablespoons crunchy peanut butter
  • 2 Tablespoons water
  • 2 cups chow mein noodles
US Customary - Metric
Instructions

  1. Measure chow mein noodles into a large mixing bowl, then set aside.

  2. In a small saucepan, combine caramels, chocolate chips, crunchy peanut butter and water. Cook on low heat, stirring continually until all ingredients have melted and are well combined. This will only take a few minutes. NOTE: Make sure to keep stirring! You do NOT want caramels or chocolate to burn onto the bottom of the pan!

  3. As soon as chocolate caramel mixture is fully melted, remove pan from heat and immediately pour hot mixture over chow mein noodles. Stir quickly, to fully cover noodles!

  4. Quickly drop chocolate clusters by teaspoonfuls onto wax paper or aluminum foil before chocolate firms up. Be sure to leave space between each piece. The recipe, as written, will make between 20-30 chocolate caramel clusters, based on how big or small you make the spoonfuls. Let clusters cool until chocolate has firmed up completely, then they're ready to eat! Store extras in an airtight container at room temperature, or in refrigerator. Enjoy!

Nutrition Facts
Chocolate Caramel Clusters
Amount Per Serving (1 g)
Calories 136 Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 1g6%
Cholesterol 1mg0%
Sodium 174mg8%
Potassium 39mg1%
Carbohydrates 24g8%
Fiber 2g8%
Sugar 6g7%
Protein 4g8%
Vitamin A 3IU0%
Calcium 12mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Five ingredients are all you need to quickly make yummy Caramel Chocolate Clusters, with chow mein noodles, peanut butter, chocolate chips & caramels!