April 2020

Month: April 2020

27
Apr
2020

How To Test Yeast For Viability

62 Shares

Trying to figure out if your dry yeast is still good for baking? It’s really simple to learn how to test yeast for viability in about 10 minutes.

Well… here it is April 2020, and most grocery stores have been cleaned out of toilet paper… and YEAST. Whaaat? Apparently every living human being in the country has taken up baking while staying at home due to the big ol’ virus. Go figure!

I was surprised and totally bummed last month to see that my half-full jar of yeast in the refrigerator had expired. I tested it to see if it was still “good”, but it was really good and DEAD. Really dead, which is a total bummer. My husband said he would pick up a new package of yeast when he went to get our groceries (he’s been a good helper!). Well… that was 6 weeks ago, and we still cannot find yeast at the grocery store, or online, etc.

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

A CHRISTMAS MIRACLE… In April!

Well, guess what? Last week I discovered a plastic container that had fallen over in the very back of our pantry. Apparently at some point in the past year and a half, I had purchased a large bag of active dry yeast, opened it, and stored it in a sealed plastic container in our pantry. I couldn’t believe my eyes, since I normally buy small jars and keep them in our fridge. I don’t even remember buying it, so it was a Christmas miracle… in April! But was the yeast still GOOD???? I couldn’t tell because it was out of the original packaging that had the expiration date on it (face-palm).

I was so excited, and could hardly wait to test the yeast to see if it could still be used. WOW… it was! My day was made, cinnamon rolls were made, and all was good again in the world! So I thought I would show you how to test yeast to see if it is still good. Maybe you will find this tip as valuable as I did if you have yeast that has recently expired or is on the verge of expiring! Here’s a simple way that shows how to test yeast for viability (it’s EASY):

How To Test Yeast To Make Sure It Is Still “Good”

It’s simple to test yeast for viability, and see if it can still be used for baking. Measure out 2¼ teaspoons of dry yeast (active, quick rise, etc.) into a small bowl. Add 1 teaspoon of granulated sugar, and combine the two ingredients.

Add Warm Water (At Just The Right Temperature!)

Now you will need to add warm water to the yeast and sugar, BUT there is a catch! The water needs to be at 110°F. to activate the yeast. If the water is too hot, it will kill the yeast. Think of the story of the Three Bears. The water needs to be JUST RIGHT.

The way I do it is to bring some water to almost a boil, then pour out ¼ cup of it into a measuring cup. Let let the water slowly drop in temperature until it registers 110°F. on a digital thermometer. As soon as it hits 110 degrees, pour the water into the yeast mixture and stir well, to combine.

When you first mix the water, yeast and sugar, there will be some air bubbles that pop up while stirring. Once combined, set the bowl aside for 10 minutes.

Check For Bubbles And A “Yeasty” Smell

After 10 minutes, check on your yeast experiment. You should have a bubbly mixture that smells very “yeasty”. If the bubbles are non-existent, the yeast is unfortunately dead as a doorknob.

IF the yeast is still quite bubbly, kind of frothy, and has a yeasty aroma, then it can still be used for recipes that call for yeast. Discard your little yeast experiment, and bake away! See how easy it was to learn how to test yeast? Trust me, I was giddy with excitement to see those bubbles after 10 minutes! As it sat, the liquid even began to rise just a little bit… whoo hoo!

I proceeded to make some homemade cinnamon rolls using the yeast I found. YUM! Now I can hardly wait to use this yeast to make New York style blueberry bagels, miracle bread, and even homemade pita bread!

Thanks for reading, friends. I hope this tip helps you, if you ever find yourself in the same situation with a jar of yeast you’re not sure about! Take care of yourself and those you love. Come back again for another visit! You can also find all of my recipes in the Recipe Index, located at the top of the page.

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

5 from 1 vote

How To Test Yeast For Viability

Prep Time

10 mins

Cook Time

0 mins

Total Time

10 mins

Trying to figure out if your dry yeast is still good for baking? It's really simple to learn how to test yeast for viability in about 10 minutes.

Category: Tip

Cuisine: All Cuisines

Keyword: how to test yeast

Servings: 1

Calories Per Serving: 103 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

2¼ teaspoons dry yeast
1 teaspoon granulated sugar
¼ cup water (heated to 110°F)

US Customary - Metric

Instructions

Measure out 2¼ teaspoons of dry yeast (active, quick rise, etc.) into a small bowl. Add 1 teaspoon of granulated sugar, and combine the two ingredients.
Now you will need to add warm water to the yeast and sugar, BUT there is a catch! The water needs to be at 110°F. to activate the yeast. If the water is too hot, it will kill the yeast. The way I do it is to bring some water to almost a boil, then pour out ¼ cup of it into a measuring cup. Let let the water slowly drop in temperature until it registers 110°F. on a digital thermometer. As soon as it hits 110 degrees, pour the water into the yeast mixture and stir well, to combine. Once combined, set the bowl aside for 10 minutes.
After 10 minutes, check on yeast. You should have a bubbly mixture that smells very "yeasty". If bubbles are non-existent, the yeast is unfortunately dead as a doorknob. IF the yeast is bubbly and has a yeasty aroma, then it can still be used for recipes that call for yeast. Discard your yeast experiment, and use unused yeast to bake away!

Nutrition Facts

How To Test Yeast For Viability

Amount Per Serving (1 g)

Calories 103 Calories from Fat 18

% Daily Value*

Fat 2g3%

Saturated Fat 1g6%

Sodium 17mg1%

Potassium 258mg7%

Carbohydrates 15g5%

Fiber 7g29%

Sugar 4g4%

Protein 11g22%

Iron 1mg6%

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

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

25
Apr
2020

Creamy Lemon Tarragon Chicken

categories: Chicken, Main Dishes

96 Shares

Pin95

Yum1

Creamy Lemon Tarragon Chicken features pan-seared chicken breasts, topped w/ a buttery lemon cream sauce with tarragon & green onions, served on rice.

Looking for an easy to prepare, super yummy chicken recipe? Well then, you should give this recipe for creamy lemon tarragon chicken a try. It’s delicious, and is super simple to make, without a ton of ingredients! The sauce has lots of flavor, thanks to fresh lemon juice, lemon zest, dried tarragon, cream, butter, and sliced green onions. It is soooo good.

When I took the photos for this blog post, I had my husband do the cooking. We changed it up a bit so we could BOTH be in the kitchen cooking together (I did some of the prep work and plated it). He did a fabulous job cooking the creamy lemon tarragon chicken, and we both LOVED this dish. Here’s how to make it:

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

Prepare The Chicken Breasts

The recipe calls for boneless, skinless chicken breasts. You will need to “pound them” with a meat mallet (or heavy skillet like cast iron) until they are about 1/4″ thick. To do this, place plastic wrap on a surface. Lay one chicken breast on the plastic, then cover with another sheet of plastic wrap, and seal edges.

Use the flat side of a meat mallet or the bottom of a heavy skillet to pound the chicken out. Once the chicken is flattened out to 1/4″ thickness, set it aside. Repeat with the other chicken breasts. Once all have been flattened, slice each piece of chicken in half, length-wise, then cut each half into 3 pieces.

Cook The Chicken

Sprinkle the chicken pieces lightly with salt and pepper. Melt butter in a large skillet, and then add the chicken pieces in a single layer. Cook for 2-3 minutes on medium-high heat. When the bottom of the chicken is golden brown, turn chicken to the other side, and cook 2-3 more minutes, until the chicken is fully cooked through.

The photo below is the only picture I got of this step, but you can see my hubby busy cooking the chicken. Once the chicken is done, remove the chicken pieces from the skillet to an oven-proof dish, cover with foil, and keep the pieces warm.

TIP: We put the covered, cooked chicken in a 200 degree oven to keep warm. The chicken needs to stay warm while you make the sauce. **DO NOT CLEAN OUT THE SKILLET (you will use the leftover butter and little browned bits in it to make the sauce!).

Make The Creamy Lemon Tarragon Sauce

Now it’s time to make the creamy sauce that will cover the chicken. Sauté the green onions on medium-low heat in the leftover butter in the skillet until they become tender (a couple minutes). Add freshly squeezed lemon juice, lemon zest, and dried tarragon to the skillet and stir, to combine. Measure and pour the whipping cream into the skillet.

Whisk or stir the sauce well, while continuing to cook on medium-low heat. Cook the sauce until it comes to a boil. Reduce heat to low and cook sauce 4-5 more minutes, or until sauce has thickened slightly, and is fully heated through. Remove the sauce from the heat.

Serve The Creamy Lemon Tarragon Chicken

Once the sauce if fully heated through, your creamy lemon tarragon chicken dinner is ready to be plated for serving! Place a portion of cooked white or brown rice onto each dinner plate. Spread the rice out so it becomes the base for the chicken and sauce.

Place 3-4 pieces of warm chicken on top of the rice, and then spoon the hot creamy sauce over each piece to cover. You should have enough yummy sauce to cover all the chicken pieces, so be generous with the sauce. And that’s it… see how simple it was to make this creamy lemon tarragon chicken dish? Hope you enjoy it! It really is quite delicious.

Thanks for visiting. I hope you will come back again soon, and trust you will have consider making this creamy lemon tarragon chicken recipe for yourself and those you love. Take care, and have a great day.

Looking For More CHICKEN Recipes?

You can find all of my chicken recipes in the Recipe Index, located at the top of the page. I’ve got LOTS of them, including:

Interested In More Recipes?

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

Original recipe source: unknown (found written on 3×5 card in one of my really old recipe boxes)

0 from 0 votes

Creamy Lemon Tarragon Chicken

Prep Time

15 mins

Cook Time

6 mins

Total Time

21 mins

Creamy Lemon Tarragon Chicken features pan-seared chicken breasts, topped w/ a buttery lemon cream sauce with tarragon & green onions, served on rice.

Category: Entree

Cuisine: American

Keyword: creamy lemon tarragon chicken

Servings: 4

Calories Per Serving: 505 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1½ pounds chicken breasts (boneless, skinless) , about 3 large
Salt & black pepper , to lightly season chicken
¼ cup butter (= 4 Tablespoons)
2 Tablespoons green onions (scallions) , thinly sliced
2 Tablespoons lemon juice (fresh)
1 teaspoon lemon zest , finely grated
1 teaspoon dried tarragon
1 cup heavy whipping cream
white or brown rice , pre-cooked, hot

US Customary - Metric

Instructions

Prepare Chicken: Flatten chicken breasts by placing one chicken breast at a time between sheets of plastic wrap. Use the flat side of a meat mallet or the bottom of a heavy skillet to pound the chicken out. Once the chicken is flattened to about 1/4"thickness, set it aside; Slice each flattened piece of chicken in half length-wise, then cut each half into 3 pieces. Season chicken with salt/pepper.
Cook Chicken: Melt butter in large skillet on medium-high heat. Add chicken pieces in single layer. Cook for 2-3 minutes until bottom side is golden brown; turn chicken over; cook for 2-3 minutes, or until cooked through. Remove chicken to oven-proof plate, cover, keep pieces warm (we used 200°F. oven). **DO NOT CLEAN THE SKILLET OUT (will use it to make sauce)
Make Sauce: Sauté sliced green onions in leftover butter in skillet on medium-low heat until they become tender (about 2 minutes). Add lemon juice, lemon zest, and dried tarragon to skillet and stir, to combine. Pour whipping cream into skillet. Whisk or stir the sauce well, while continuing to cook on medium-low heat. Cook the sauce until it comes to a boil. Reduce heat to low and cook sauce 4-5 more minutes, or until sauce has thickened slightly, and is fully heated through. Remove the sauce from the heat.
To Serve: Place prepared rice onto each dinner plate. Spread the rice out, so it becomes the base for the chicken and sauce. Place 3-4 pieces of warm chicken on top of rice, and spoon hot creamy sauce over each piece to cover. Enjoy!

Recipe Notes

NOTE: The caloric calculation does NOT include the rice, as different types or portion sizes might be used.

Nutrition Facts

Creamy Lemon Tarragon Chicken

Amount Per Serving (1 (1/4 of total))

Calories 505 Calories from Fat 342

% Daily Value*

Fat 38g58%

Saturated Fat 22g138%

Cholesterol 221mg74%

Sodium 322mg14%

Potassium 689mg20%

Carbohydrates 3g1%

Fiber 1g4%

Sugar 1g1%

Protein 38g76%

Vitamin A 1331IU27%

Vitamin C 7mg8%

Calcium 56mg6%

Iron 1mg6%

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

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

20
Apr
2020

Beet and Goat Cheese Salad (with citrus dressing)

categories: Salads, Side Dishes

7 Shares

Pin7

Yum

Colorful and delicious beet and goat cheese salad features mixed greens, candied pecans, mandarin oranges, beets, and goat cheese w/ citrus dressing!

Today I want to share with you this recipe for beet and goat cheese salad. It’s delicious, easy to make, and tastes great! A couple of years ago we enjoyed a fairly similar salad. I took the original recipe and made a few minor changes, and this salad is the result. Even though I’ve made this salad a few times, I finally got around to taking photos of the preparation, to share on my blog.

The salad has romaine lettuce, baby spinach, and chopped kale (from our garden) in it, but you can EASILY substitute a bag of spring greens instead (for convenience). Salad flavors are enhanced with the addition of creamy goat cheese crumbles, earthy tasting chopped beets, sweet mandarin orange slices, and crunchy, quick-candied pecans.

The beet and goat cheese salad is topped with an easy to make citrus dressing for a final pop of flavor, right before serving. YUM! Here’s how to make it:

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

Prepare The Citrus Poppyseed Dressing

Making the salad dressing is a cinch. Measure fresh squeezed orange juice, zest, Dijon mustard, honey, salt, onion powder, poppyseeds and vegetable oil into a small bowl. Mix these ingredients together with a wire whisk or fork, until completely blended.

NOTE: You can also use a food processor or blender for this step, but do not add the poppyseeds until AFTER dressing is fully blended.

You can make the salad dressing early in the day if that is convenient. Store, covered, in refrigerator until time to dress the salad and serve. Give it a final whisk before dressing the beet and goat cheese salad. P.S. This dressing is delicious on other green salads, too!

Make Quick Candied Pecans

The candied pecans can be made ahead (to save time), and set aside until ready to assemble the beet and goat cheese salad. To make the quick-candied pecans, melt 1 Tablespoon butter in a medium skillet on medium low heat. Add 15-20 pecan halves (about 1/2 cup), 1 Tablespoon brown sugar, and 1/4 teaspoon ground cinnamon. Stir together until the pecans are fully coated.

Cook, stirring often, on medium low heat until pecans become sticky and most of the butter has dissipated in the skillet. This typically takes 4-5 minutes total. Remove the pecans using a fork, and place them onto foil or wax paper, leaving space between each one. They will be sticky at this point. Let the pecans sit at room temperature, and they will harden up as they cool.

Assemble The Beet And Goat Cheese Salad

To build the salad, place chilled mixed salad greens in bowl, and top them with the mandarin oranges and beets. I even got to use some of my home-canned mandarin oranges! By the way… you can also use oven roasted beets for this recipe, OR you can use half of a can of beets, cut up. Whatever type is most convenient for you to use is the best way! I happened to have had some home-roasted beets (leftover) in my freezer, so I thawed them to use.

The next thing to add is goat cheese crumbles and the (hardened) candied pecans. This salad is best, if assembled just before serving. Once the salad has been assembled, do not mix it up until dressing has been added, and you’re ready to dish it up! The reason for this is so the beets don’t discolor the rest of the salad ahead of time!

NOTE: If you HAVE to make this salad ahead of time, cover it with plastic wrap at this point, and refrigerate (without mixing).

Dress The Beet And Goat Cheese Salad, And Serve!

When you’re ready to serve the salad, give the citrus dressing a final whisk or stir, and then pour it over the prepared salad. GENTLY toss, to combine (the less tossing the better so the beets don’t discolor it all!). TIP: If you don’t want to use all of the dressing, it can be covered and refrigerated for up to a week. Serve, and enjoy this delicious salad.

We enjoyed the beet and goat cheese salad, served alongside a baked potato, and our old standby, Traeger roasted chicken! It was really a great meal, and even though the photo below didn’t do the fully mixed and dressed salad justice, it sure tasted great!

Thank you for stopping by for a visit. The printable recipe card is below, and I hope you have the opportunity to make this yummy side salad. There’s enough for 4 servings (or maybe more if they’re small). Have a wonderful day. Take care.

Looking For More SALAD Recipes?

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

Interested In More Recipes?

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

Recipe adapted from: https://www.chelseasmessyapron.com/beet-and-goat-cheese-salad/

0 from 0 votes

Beet and Goat Cheese Salad (with citrus dressing)

Prep Time

15 mins

Cook Time

0 mins

Total Time

15 mins

Colorful and delicious beet and goat cheese salad features mixed greens, candied pecans, mandarin oranges, beets, and goat cheese w/ citrus dressing!

Category: Salad/Side Dish

Cuisine: American

Keyword: beet and goat cheese salad

Servings: 4

Calories Per Serving: 424 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

Salad Ingredients:

8 ounces mixed Spring greens
15 ounces mandarin oranges (canned) , drained
7½ ounces canned beets (or oven-roasted) , patted dry, then chopped in 1" pieces
⅓ cup crumbled goat cheese , can substitute feta

For Candied Pecans:

1 Tablespoon butter
15-20 pecan halves
1 Tablespoon brown sugar
¼ teaspoon ground cinnamon

For Citrus Dressing:

⅓ cup fresh squeezed orange juice
3 teaspoons orange zest
1½ Tablespoons honey
⅓ cup vegetable oil
½ teaspoon Dijon mustard
¼ teaspoon salt
¼ teaspoon onion powder
¾ Tablespoon poppyseeds

US Customary - Metric

Instructions

Make Salad Dressing: Measure fresh squeezed orange juice, zest, Dijon mustard, honey, salt, onion powder, poppyseeds and vegetable oil into small bowl. Mix with a wire whisk or fork, until completely blended. NOTE: You can use a food processor or blender for this step, but do not add poppyseeds until AFTER dressing is fully blended. Store (covered) in refrigerator until time to dress the salad and serve.
To Make Candied Pecans: Melt butter in skillet on medium low heat. Add pecan halves, brown sugar, and cinnamon. Stir together until pecans are coated. Cook, stirring often, on medium low heat until pecans become sticky and most of the butter has dissipated (4-5 minutes). Remove pecans with a fork; place them on foil or wax paper, leaving space between each one. They will be sticky. Let pecans sit at room temperature. The glaze firms up as they cool.
Assemble Salad Right Before Serving: Place chilled salad greens in bowl; top with mandarin oranges and beets. Add goat cheese and candied pecans. Once salad is assembled, do not toss until dressing has been added, and you're ready to serve! This is so the beets don't discolor salad ahead of time! NOTE: If you HAVE to make this salad ahead, cover with plastic wrap at this point, and refrigerate (without dressing OR mixing).
To Serve: When ready to serve salad, give dressing a final whisk, and pour it over prepared salad. GENTLY toss, to combine. Serve, and enjoy!

Nutrition Facts

Beet and Goat Cheese Salad (with citrus dressing)

Amount Per Serving (1 (1/4 of total))

Calories 424 Calories from Fat 270

% Daily Value*

Fat 30g46%

Saturated Fat 20g125%

Cholesterol 16mg5%

Sodium 406mg18%

Potassium 428mg12%

Carbohydrates 38g13%

Fiber 4g17%

Sugar 30g33%

Protein 7g14%

Vitamin A 1718IU34%

Vitamin C 55mg67%

Calcium 107mg11%

Iron 1mg6%

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

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

17
Apr
2020

Air Fryer Bacon

categories: Air Fryer Recipes, Bacon, Breakfast

13 Shares

Pin13

Yum

Have an air fryer? Learn how easy it is to make crispy air fryer bacon in just a few minutes, using this method of cooking it with super-heated air!

I don’t know about you, but we LOVE bacon! Really, really love bacon. Amen! For most of our married life, I’ve cooked bacon slices in a large skillet on our stove top.

I’ve also cooked bacon in the oven (see how to do this in my blog post here).

With the addition of an air fryer (thanks to birthday gift cards), now we’ve started cooking bacon in our Cosori air fryer. It’s easy. Here’s how to make air fryer bacon.

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

Get Ready, Get Set… Go!

Preheat your air fryer to 400°F. This will take a 2-3 minutes to bring the air fryer to temperature. While the machine is preheating, separate the strips of bacon.

Time To Cook Some Air Fryer Bacon!

Lay the strips of bacon in the basket of the air fryer. I have had the best results when I keep the bacon strips in a single layer, so that is what I recommend.

You might have to cook the bacon in batches, if you are making a large amount.

I typically use a thick cut of bacon, so if using very thin slices, keep a close eye on your air fryer bacon, to make sure you don’t overcook it!

Thin slices will take less time to cook, so remember that, once they start cooking, and adjust times as necessary!

Cook the air fryer bacon at 400°F for 10 minutes. Halfway through the cooking time, turn the bacon strips to the other side, and then continue cooking.

NOTE: Since air fryers tend to vary quite a bit, temperature-wise, I recommend checking the bacon occasionally, to ensure it cooks thoroughly, but doesn’t overcook!

The thick slices of bacon I used were done in 10 minutes of total cooking time (5 minutes per side).

The photo below shows what the air fryer bacon looked like after 5 minutes. This is right after I turned the bacon over to cook the other side.

You can see how browned it already is, after 5 minutes. Again, remember that your bacon might cook cooler or hotter, depending on the type of air fryer you use.

Time To Eat Some Air Fryer BACON!

When the bacon has finished cooking, transfer the slices to paper towels. The paper towels will help to absorb any accumulated bacon grease.

After that is done, these crisp pieces of yummy bacon are ready to enjoy! Don’t they look good? Well guess what? They WERE Good!

We enjoyed the bacon with some scrambled eggs, and a biscuit! It was nice to be able to scramble the eggs, without having to cook bacon in a skillet at the same time!

Making bacon in an air fryer is really easy, and I hope you will consider trying it, also! Take care, thanks for stopping by, and I sincerely hope you have a great day.

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:

Want More Recipes? Get My FREE Newsletter!

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

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

Find Me On Social Media:

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

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Air Fryer Bacon

Prep Time

4 mins

Cook Time

10 mins

Total Time

14 mins

Have an air fryer? Learn how easy it is to make crispy air fryer bacon in just a few minutes, using this method of cooking it with super-heated air!

Category: Breakfast, Brunch, Side Dish

Cuisine: American

Keyword: air fryer bacon

Servings: 6 slices

Calories Per Serving: 92 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

6 slices bacon , preferably thick cut bacon

US Customary - Metric

Instructions

Preheat air fryer to 400°F. This will take about 2-3 minutes. While machine preheats, separate strips of bacon.
Lay bacon strips in basket of air fryer. Try to keep them in a single layer. You might have to cook bacon in batches, if you're making a large amount. If using thin slices, keep a close eye on it, to make sure you don't overcook it! Thin slices will take less time to cook, so adjust time as necessary!
Cook air fryer bacon at 400°F for 10 minutes total. Halfway through cooking time, turn bacon strips to other side, and continue cooking. NOTE: Since air fryers tend to vary quite a bit temperature-wise, I recommend checking bacon occasionally, to ensure it cooks thoroughly, but doesn't overcook! When finished cooking, transfer bacon slices to paper towels, to absorb any accumulated bacon grease. Serve, and enjoy!

Nutrition Facts

Air Fryer Bacon

Amount Per Serving (1 g)

Calories 92 Calories from Fat 81

% Daily Value*

Fat 9g14%

Saturated Fat 3g19%

Cholesterol 15mg5%

Sodium 146mg6%

Potassium 44mg1%

Carbohydrates 1g0%

Protein 3g6%

Iron 1mg6%

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

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

14
Apr
2020

Santa Fe Chicken Sandwich (copycat)

categories: Chicken, Copycat Recipes, Main Dishes, Sandwiches

318 Shares

Pin317

Yum1

Enjoy a tasty copycat Carl’s Jr. Santa Fe Chicken Sandwich. Marinated chicken, cheese, Southwest sauce, green chile, & lettuce on a toasted bun. YUM!

Well… we’ve entered another week of “stay-at-home”, due to current coronavirus guidelines. I made my husband and I delicious chicken sandwiches for dinner last week, using a recipe I was given many years ago.

The recipe is a copycat for one of Carl’s Jr. restaurants chicken sandwiches, which we used to order! Honestly, I’m not even sure if they still have this sandwich on their menu. All I know is… it’s GOOD, and we really enjoy these sandwiches!

I knew I had 99% of the ingredients in our kitchen, so I decided to make these sandwiches again (it’s been a while!). The recipe calls for teriyaki sauce (and that was the ONE thing I was out of)! Since we are trying NOT to go to the grocery store too much (social distancing), I used my recipe for homemade teriyaki marinade (easy) to marinate the chicken! Problem solved. HOORAY!

The sandwiches were (as always) a big hit, so I’m sharing the recipe here, so you can enjoy it, too. Here’s how to make Santa Fe Chicken Sandwiches:

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

First – Marinate The Chicken

The recipe (as written in printable recipe below) makes 4 sandwiches, but since I was only making them for my husband and I, my photos reflect the fixings for TWO! Place boneless, skinless chicken breasts into a resealable plastic bag or container (with a lid).

Add teriyaki sauce to the chicken, and turn to fully cover the chicken with the sauce. Let the chicken marinate (covered or sealed) in the refrigerator for thirty minutes, so the flavors can permeate the meat. Use the time the chicken is marinating to prepare other parts of the recipe.

Prepare The Southwestern Sauce – EASY!

Making the Southwestern sauce for the sandwich is incredibly simple. Measure the mayonnaise, cayenne pepper, paprika, onion powder, salt, pepper, and curry powder into a small bowl.

Stir well, until the ingredients are fully incorporated. Set the bowl aside. This will be the sauce you put on the sandwich! See how EASY that was?

Prepare The Canned Green Chiles- EASY!

Open and drain the green chiles. Below you can see the type of chiles I used. There should be 4 whole ones in the can. Carefully slice them open, and remove the seeds with a butter knife or spoon. Each sandwich requires one of these mild chiles. Pat the chiles dry with a paper towel. Now you can set them aside until you’re ready to build the sandwiches.

Cook The Marinated Chicken

Once the chicken breasts have marinated for 30 minutes, remove them from the container (or bag), and let the excess sauce drip off the chicken. Discard the sauce. Grill the chicken on an outdoor grill, or in a lightly oiled pan or indoor grill on medium-high heat. I use a cast iron grill on my stove top to cook the chicken (see photo below).

When the chicken is nicely browned on the bottom after 6-7 minutes, carefully turn the chicken over, and continue grilling the other side for an additional 6-7 minutes. The time it will take to cook the chicken will vary, depending on the thickness of the chicken you use, of course. When done, the chicken should be cooked all the way through (internal temp of 165°F.), and be nicely browned on all sides.

Time To Build Your Santa Fe Chicken Sandwich!

Okay… now it’s time to put the sandwiches together. Lightly toast the hamburger buns. I’ve found the easiest way is to lay them open on a lightly buttered skillet or griddle, and let them “toast” on low heat for a minute or two.

Spread the Southwestern sauce onto both sides of each of the toasted buns. Place a lettuce leaf on the bottom bun, and then top it with one of the green chiles.

Now lay the warm marinated, grilled chicken breast on top of the chile. Add a slice of American cheese (or thin cheddar, if using) to the top bun, and place it on the chicken.

Now your Santa Fe Chicken Sandwich is completely ready to enjoy! The heat from the toasted bun and the chicken will help to slightly melt the cheese, too!

Repeat the steps for each Santa Fe Chicken Sandwich. All that is left for you to do after that is serve and enjoy these delicious, flavorful chicken sandwiches. Hope you enjoy them… we sure do!

Thank you for stopping by. The printable recipe is shown below, in case you would like to make these at home. Stay safe, and be an encouraging friend and family member to those around you who might be hurting.

God bless you, and I sincerely hope you have a GREAT day. There is ALWAYS something to be thankful for, right?

Looking For Other SANDWICH Recipes?

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

Want More Recipes? Get My FREE Newsletter!

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

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

Find Me On Social Media:

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

Original recipe source: unknown (I received it many years ago from a friend and wrote it down- original source unknown)

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Santa Fe Chicken Sandwich

Prep Time

5 mins

Cook Time

14 mins

Marinating Time (Inactive-included in total time)

30 mins

Total Time

49 mins

Enjoy a tasty copycat Carl's Jr. Santa Fe Chicken Sandwich. Marinated chicken, cheese, Southwest sauce, green chile & lettuce on a toasted bun. YUM!

Category: Dinner, Lunch, Sandwich

Cuisine: Southwestern

Keyword: Santa Fe Chicken Sandwich

Servings: 4 sandwiches

Calories Per Serving: 441 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For Chicken:

4 medium chicken breasts (boneless, skinless) (the thinner, the better!)

For Teriyaki Marinade: (can also use purchased teriyaki sauce or marinade instead of making homemade sauce)

½ cup low sodium soy sauce
2 Tablespoons honey
2 Tablespoons water
1 Tablespoon brown sugar light or dark
2 cloves garlic minced
1 teaspoon fresh ginger finely grated
1 teaspoon apple cider vinegar

For Southwest Sauce:

¼ cup mayonnaise (regular or light)
¼ teaspoon sweet paprika
¼ teaspoon onion powder
¼ teaspoon curry powder
⅛ teaspoon cayenne pepper
1 pinch kosher salt
1 pinch ground black pepper

For Sandwich:

4 hamburger buns lightly toasted
4 lettuce leaves
7.5 ounces canned whole green chiles (1 can has about 4 chiles)
4 slices American cheese or thin sliced cheddar

US Customary - Metric

Instructions

MAKE TERIYAKI SAUCE: Combine teriyaki marinade ingredients in medium bowl; whisk together until combined.
MARINATE CHICKEN: Place boneless, skinless chicken breasts into resealable plastic bag or a container (with lid). Add teriyaki sauce; turn to fully cover chicken with sauce. Let chicken marinate in refrigerator for 30 minutes.
PREP #1-MAKE SAUCE: Measure mayonnaise, cayenne pepper, paprika, onion powder, salt, pepper and curry powder into a small bowl. Stir well, then set bowl aside. PREP #2-PREPARE CHILES: Open can; drain green chiles. Carefully slice chiles open. Remove seeds. Pat chiles dry with a paper towel. Set aside.
COOK CHICKEN: After marinating 30 minutes, remove chicken breasts from bag (or container); let excess sauce drip off the chicken. Discard sauce. Cook chicken on an outdoor grill, or in a lightly oiled pan or on indoor grill pan on medium-high heat. Cook for approximately 6-7 minutes. Turn chicken over; continue grilling other side for an additional 6-7 minutes. The time it takes to cook depends on the thickness of chicken you use, of course. When done, chicken should be cooked all the way through (internal temp of 145-150°F), and be nicely browned on all sides. Remove from pan or grill. Keep chicken warm.
TOAST THE BUNS: Lightly toast the hamburger buns. Easiest way is to split and lay them open on a lightly buttered skillet. Let them "toast" for 1-2 minutes on low heat, until golden brown.
TO BUILD EACH SANDWICH: Spread sauce onto both sides of each toasted bun. Place lettuce leaf on bottom bun; add a green chile, followed by the chicken breast. Add a slice of American (or cheddar) cheese to the top bun, and place it on the chicken. Repeat with other sandwiches, serve warm, and enjoy!

Recipe Notes

Caloric calculation was made using light mayonnaise and 1/4th of the marinade's total calories, as marinade is only used to flavor meat and total amount of marinade is not fully consumed.

Nutrition Facts

Santa Fe Chicken Sandwich

Amount Per Serving (1 sandwich)

Calories 441 Calories from Fat 135

% Daily Value*

Fat 15g23%

Saturated Fat 5g31%

Trans Fat 0.3g

Polyunsaturated Fat 3g

Monounsaturated Fat 4g

Cholesterol 96mg32%

Sodium 2187mg95%

Potassium 748mg21%

Carbohydrates 41g14%

Fiber 2g8%

Sugar 16g18%

Protein 36g72%

Vitamin A 2176IU44%

Vitamin C 25mg30%

Calcium 333mg33%

Iron 4mg22%

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

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

10
Apr
2020

Jalapeño Cheddar Cornbread

categories: Breads, Side Dishes

48 Shares

Pin48

Yum

Jalapeño Cheddar Cornbread, (with corn kernels, sliced jalapeños, onions and grated cheddar cheese), is an EASY to make, flavorful side dish for 8!

Do you enjoy cornbread as a side dish? We do, especially when it is paired with a big bowl of hot soup! A lot of times I use a recipe I’ve posted for Marie Callender’s cornbread, which is a traditional flavored, high-rising cornbread. It is a family favorite, especially when I make my recipe for chicken and dumplings!

Sometimes, however, I want to make cornbread with a bit more kick! My mom occasionally made “Mexican Cornbread” when I was growing up, which tastes very similar to this recipe (which I’ve had for over 20 years). This recipe for jalapeño cheddar cornbread is not too spicy at all, and has whole kernel corn, onions, and grated cheddar cheese in it, which adds texture, color, and flavor! It’s DELICIOUS, and today I want to share the easy recipe with you.

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

Prepare The Skillet Or Pan For The Cornbread First!

Generously grease or spray a 9″ oven-proof skillet, square baking dish, or pie pan on the bottom and sides (I use a cast iron skillet). Place the pan on the middle rack of your oven. Preheat the oven to 350° F, and let the oven preheat WITH THE SKILLET STILL IN THE OVEN. You want the skillet for the cornbread to be really hot when you add the batter, because this helps the edges to get crispy!

While the oven (and skillet) are heating, prepare the batter for the cornbread. Since the oven will typically take about 10 minutes to preheat, you have plenty of time to whip up the easy batter!

Prepare The Batter

Making the cornbread batter is REALLY easy! The first thing you need to do is measure the yellow cornmeal, flour, sugar, salt, baking powder and baking soda into a large mixing bowl. Whisk these dry ingredients together, until fully combined, and then set the bowl aside.

In a SEPARATE mixing bowl, combine beaten eggs, buttermilk, oil, corn, onion, grated cheddar cheese, and sliced, de-seeded jalapeños. Stir these wet ingredients very well, until fully combined. **(See note in printable recipe card at the bottom of this post for easy substitutions for buttermilk, jalapeños or the whole kernel canned corn).

Pour the bowl full of the wet ingredients into the bowl with the dry ingredients. Stir the cornbread batter well, just until the batter is moistened and fully mixed. Now the batter for your jalapeño cheddar cornbread is ready to go! (See how easy that was?)

Time To Bake The Jalapeño Cheddar Cornbread!

Once the oven is preheated, CAREFULLY remove the skillet or pan from the oven. IT WILL BE HOT! Immediately pour the cornbread batter into the skillet. You might even hear it sizzle when it hits the hot pan!

Bake the jalapeño cheddar cornbread (on a middle oven rack) at 350° F. for 30-35 minutes. When done, the cornbread should be golden brown on top, and a toothpick inserted into the middle should come out clean! Since ovens vary in temperatures, be sure to check it at the 30 minute mark to ensure you don’t overcook the cornbread!

Remove the finished cornbread from the oven, and let it cool for 2-3 minutes before attempting to slice and serve it.

When ready to serve, slice the jalapeño cheddar cornbread into 8 wedges (or pieces, if using a square baking dish). Lift each piece out of the skillet using a spatula, serve, and enjoy! We enjoyed our cornbread along with a bowl of my hubby’s favorite pinto beans and ham. This yummy cornbread was a perfect side dish (smeared with butter, of course!).

Hope you are staying safe and well, during this month of “stay at home” guidelines. I pray you and those you love will soon have a chance to share a meal together, and enjoy each others company and hugs once again. I know we sure are looking forward to that day!

Take care, stay strong, and look for opportunities to serve or support others during this time, in whatever way you safely can. Have a GOOD day, and may God bless you with His love and presence!

Looking For Other BREAD Recipes?

You can find all of my bread recipes in the Recipe Index, located at the top of the page. I have quite a few you might want to try, including:

Interested In More Recipes?

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

Original recipe source: unknown (wrote it down many years ago on a 3×5″ recipe card – original publication not noted)

0 from 0 votes

Jalapeño Cheddar Cornbread

Prep Time

10 mins

Cook Time

30 mins

Total Time

40 mins

Jalapeño Cheddar Cornbread, (with corn kernels, sliced jalapeños, onions and grated cheddar cheese), is an EASY to make, flavorful side dish for 8!

Category: Bread, Side Dish

Cuisine: American

Keyword: jalapeño cheddar cornbread

Servings: 8 pieces

Calories Per Serving: 315 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1 cup yellow cornmeal
⅓ cup all purpose flour
2 Tablespoons granulated sugar
1 teaspoon salt
2 teaspoons baking powder
½ teaspoon baking soda
2 large eggs , beaten
1 cup buttermilk , see NOTES for substitution
½ cup vegetable oil
8 ounces canned whole kernel corn , drained - See NOTES for substitution
⅓ cup brown onion , finely chopped
2 small fresh jalapeños , seeded, diced - See NOTES for substitution
½ cup grated cheddar cheese

US Customary - Metric

Instructions

Generously grease or spray a 9" oven-proof skillet, square baking dish, or pie pan on bottom and sides. Place pan on middle rack in oven. Preheat oven to 350° F, leaving skillet in oven while it preheats. While oven (and skillet) are heating, prepare cornbread batter.
Measure cornmeal, flour, sugar, salt, baking powder and baking soda into a large mixing bowl. Whisk together, until fully combined; set bowl aside.
In a SEPARATE mixing bowl, combine beaten eggs, buttermilk, oil, corn, onion, cheddar cheese, and jalapeños. Stir well, until combined. Pour into bowl with the dry ingredients. Stir well, just until batter is moistened and fully mixed.
Once oven is preheated, carefully remove skillet or pan from oven. IT WILL BE HOT! Immediately pour batter into skillet. Bake on a middle oven rack at 350° F. for 30-35 minutes. When done, cornbread should be golden brown on top, and a toothpick inserted into the middle should come out clean! Since ovens vary in temperatures, be sure to check it at 30 minutes, to ensure you don't overcook it! Remove finished cornbread from oven. Let it cool for 2-3 minutes before attempting to slice. When ready to serve, slice into 8 portions. Serve, and enjoy (with butter, if desired).

Recipe Notes

SUBSTITUTIONS -
No fresh jalapeños? You can substitute canned OR 2 Tablespoons chopped green bell pepper.
No buttermilk? Add 1 Tablespoon white vinegar to 1 C. milk. Stir, let stand for 5 minutes.
No whole kernel canned corn? Add 8 ounces canned cream style corn.

Nutrition Facts

Jalapeño Cheddar Cornbread

Amount Per Serving (1 piece)

Calories 315 Calories from Fat 180

% Daily Value*

Fat 20g31%

Saturated Fat 14g88%

Cholesterol 57mg19%

Sodium 501mg22%

Potassium 289mg8%

Carbohydrates 28g9%

Fiber 2g8%

Sugar 5g6%

Protein 8g16%

Vitamin A 221IU4%

Vitamin C 6mg7%

Calcium 137mg14%

Iron 1mg6%

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

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

06
Apr
2020

Air Fryer Brownies

categories: Air Fryer Recipes, Chocolate, Desserts

40 Shares

Pin40

Yum

Hungry for dessert? Why not whip up a fast batch of air fryer brownies? This simple recipe makes 8 small, yummy brownie wedges using an air fryer!

I don’t know about you, but BROWNIES are always a big hit in our home. My own recipe for brownies is our all-time favorite! Hands down the absolute BEST way to make traditional made from scratch baked brownies, in my humble opinion!

Recently, I came across a recipe online for air fryer brownies that I really wanted to try. It’s been fun experimenting with recipes using our Cosori air fryer, a cool appliance that cooks or “fries” food with highly super heated air. These brownies are easily created from scratch, and so I decided to make them as a surprise for my hubby.

My husband Ken loves his brownies without frosting, so I decided to make him his very own batch of unfrosted air fryer brownies! The recipe makes 8 small wedge servings, and tasted great, so he was in heaven while they lasted!

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

Prepare The Pan

The air fryer brownies are cooked in a 7″ baking pan. I ordered a Cosori Set of 6 air fryer accessories on Amazon last year, that is compatible with many types and sizes of air fryers. The baking pan I use came from this set. **NO, I am not an affiliate, just telling you where I got the pan!

Generously coat the bottom and half way up the sides of a 7″ baking pan with butter. You want the pan well-buttered, so the brownies will easily release from the pan once done. Once the pan is buttered, set it aside and preheat your air fryer to 330°F.

Make The Batter

Making the batter is super easy! If you can stir, you can make it! To save time, make the batter while the air fryer is preheating!

Measure flour, sugar, cocoa powder, melted butter, eggs, oil, vanilla, salt and baking powder into a large mixing bowl. Stir well, to combine. Once these ingredients are fully mixed, the batter is ready! EASY!

Cooking The Brownies

Evenly spread the brownie batter in the well-buttered baking pan. Try to make the top of the batter as smooth as you can.

Cook the brownies in a preheated 330°F air fryer for 15 minutes, or until done (see below).

How Do I Know If The Brownies Are DONE?

Since various brands of air fryers tend to vary widely in temperature rates, it is best to check the brownies before the end of the cooking time. I start checking them to see if they’re done at the 13 minute mark, to make sure they don’t overcook.

Pause the machine, and insert a toothpick into the middle of the brownies. If the toothpick comes out mostly free of batter (clean), you will know the brownies are done. If not, pop them back into the air fryer for another minute, then check again. Better to check them often, then end up with dried out brownies, right? RIGHT!

Remove The Brownies From The Pan

Once the brownies have cooled to room temperature, CAREFULLY remove them from the baking pan by inverting the pan onto a serving platter. If you buttered the pan really well, they should come out very easily! Flip the brownies over for serving.

Time To Serve The Air Fryer Brownies!

When the brownies have cooled to room temperature, sift powdered sugar lightly over the top surface. This is an optional step, but makes it look nice, especially if you will not be frosting them! I added a thinly sliced (but not cut all the way through) large strawberry for some color. P.S. If you want to frost them, try my recipe for creamy brownie frosting!

Slice the air fryer brownies into 8 equal sized wedges. Serve with whipped cream and/or a little scoop of ice cream and chocolate syrup for an eye-pleasing, tasty treat!

I really hope you enjoy making these yummy brownies in your handy dandy air fryer! Thanks for stopping by, and have a great day!

Looking For More AIR FRYER Recipes?

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

Interested In More Recipes?

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

Original recipe source: Tanya, at: myforkinglife.com/air-fryer-brownies/

0 from 0 votes

Air Fryer Brownies

Prep Time

5 mins

Cook Time

15 mins

Total Time

20 mins

Hungry for dessert? Why not whip up a fast batch of air fryer brownies? This simple recipe makes 8 small, yummy brownie wedges using an air fryer!

Category: Dessert

Cuisine: American

Keyword: air fryer brownies

Servings: 8

Calories Per Serving: 197 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

Butter, to generously grease baking pan (approx. 1 Tablespoon)

Brownie Batter:

½ cup all purpose flour
¾ cup granulated sugar
6 Tablespoons unsweetened cocoa powder
¼ cup butter , melted
2 large eggs
1 Tablespoon vegetable oil
½ teaspoon vanilla extract
¼ teaspoon salt
¼ teaspoon baking powder
sifted powdered sugar for garnish (OPTIONAL)

US Customary - Metric

Instructions

Generously coat the bottom and half way up the sides of a 7" baking pan with butter. You want pan well-buttered, so brownies will easily release from pan once done. Once pan is buttered, set it aside and preheat air fryer to 330°F.
While air fryer is preheating, make the brownie batter. Measure flour, sugar, cocoa powder, melted butter, eggs, oil, vanilla, salt and baking powder into a large mixing bowl. Stir well, to fully combine.
Evenly spread batter in buttered baking pan. Try to make the top of the batter as smooth as you can. Cook in preheated 330°F air fryer for 15 minutes, or until done. Different brands of air fryers tend to vary widely in temperature rates, so check the brownies before the end of the cooking time. I recommend checking them at the 13 minute mark, to make sure they don't overcook. Pause the machine; insert a toothpick into the middle of the brownies. If toothpick comes out mostly free of batter (clean), you will know the brownies are done. If not, pop them back into the air fryer for another minute, then check again.
When done, transfer pan to a wire rack to cool. Once brownies have cooled, CAREFULLY remove them from pan by inverting the pan onto a serving platter. If desired, sift powdered sugar over the top or apply frosting once brownies are at room temperature. Slice into 8 wedges, serve, and enjoy!

Nutrition Facts

Air Fryer Brownies

Amount Per Serving (1 (1/8th of total))

Calories 197 Calories from Fat 81

% Daily Value*

Fat 9g14%

Saturated Fat 6g38%

Cholesterol 68mg23%

Sodium 145mg6%

Potassium 98mg3%

Carbohydrates 27g9%

Fiber 1g4%

Sugar 19g21%

Protein 3g6%

Vitamin A 254IU5%

Calcium 20mg2%

Iron 1mg6%

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

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

03
Apr
2020

Chocolate Chip Banana Nut Muffins

categories: Breads, Breakfast, Muffins

202 Shares

Pin202

Yum

Make 12 delicious chocolate chip banana nut muffins in almost no time at all! These EASY to make muffins are perfect for breakfast or a mid-day snack!

Well… here we are, in the first week of being advised to basically confine ourselves to our homes for two weeks due to the coronavirus that is spreading rapidly around the entire world! We are rightfully concerned, but not overly dismayed or fearful, because our trust is ultimately in God, so we have great HOPE, in spite of circumstances! Our future is secure, no matter what happens, and for that, we are truly GRATEFUL!

If you’re like me, you still want to make sure you have adequate food prepared in a time like this. Muffins are a great way (with not too many ingredients) to provide an easy, tasty breakfast or snack for yourself or other family members!

So, I decided to make a batch of chocolate chip banana nut muffins to have around, because I had the ingredients in our pantry. I’ve made them for years using my Mom’s banana nut bread recipe, with a couple slight modifications! These muffins are easily made with fairly common ingredients, so I thought I would share this family-friendly recipe to all who might want it!

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

Making The Muffin Batter Is EASY!

While you make the muffin batter, preheat your oven to 350°F. Sift the flour, baking powder, baking soda, salt and granulated sugar into a large mixing bowl. Add the miniature chocolate chips and chopped pecans to the bowl.

In a separate bowl, mix together three very ripe bananas, an egg, and the vegetable oil. Use a fork to mash the bananas very well, and combine the wet ingredients until fully incorporated.

Combine The Wet And Dry Ingredients

Pour the banana/egg/oil mixture into the large mixing bowl with the dry ingredients. Stir this very well, to fully combine all the batter ingredients. The muffin batter will be fairly thick, once done.

Time To Bake The Chocolate Chip Banana Nut Muffins!

Okay… now it’s time to get these chocolate chip banana nut muffins in the oven to bake! Place paper cupcake liners into the muffin tin holders. NOTE: If you do not have paper liners, no worries. Simply lightly spray each muffin “well” with non-stick baking spray or grease well.

Fill each muffin holder about 3/4 of the way full with the batter. You should have enough batter to make 12 chocolate chip banana nut muffins! Place the muffins into your preheated 350°F. oven, and bake between 25-30 minutes.

The muffins are done when golden brown and a toothpick inserted into the middle comes out clean. Check them at 25 minutes for done-ness, because oven temps can vary greatly, and you do not want dry muffins! Mine were perfect when cooked for 25 minutes.

Let Cool A Bit, Then It’s Time To EAT!

Remove the muffins from the oven and pan once done, and let them cool on a wire rack for a few minutes before serving. If you are NOT using paper liners, let the muffins cool for 5-6 minutes BEFORE attempting to remove them from the pan.

Once they have cooled down a few minutes, they are ready to eat! Slice one open, add butter if that’s your thing, and enjoy these absolutely delicious chocolate chip banana nut muffins!

I truly hope you enjoy these muffins for your family breakfast or just as a yummy snack! They sure are GOOD! Have a blessed day, friends.

Looking For More MUFFIN Recipes?

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

Interested In More Recipes?

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

Recipe Adapted From: my mom’s recipe for banana nut bread

0 from 0 votes

Chocolate Chip Banana Nut Muffins

Prep Time

10 mins

Cook Time

25 mins

Total Time

35 mins

Make 12 delicious chocolate chip banana nut muffins in almost no time at all! These EASY to make muffins are perfect for breakfast or a mid-day snack!

Category: Breakfast, Snack

Cuisine: American

Keyword: chocolate chip banana nut muffins

Servings: 12

Calories Per Serving: 295 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

2 cups all purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
¾ teaspoon salt
½ cup granulated sugar
1 cup pecans or walnuts , chopped
½ cup mini chocolate chips (semi-sweet) *can substitute regular sized
1 large egg
¼ cup vegetable oil
3 medium bananas (very ripe)
1 Tablespoon fresh lemon juice

US Customary - Metric

Instructions

Preheat oven to 350°F. Sift flour, baking powder, baking soda, salt and granulated sugar into a large mixing bowl. Add chocolate chips and chopped pecans to the bowl.
In a separate bowl, mix together bananas, egg, and vegetable oil. Use a fork to mash the bananas very well, and mix wet ingredients until fully incorporated. Add banana mixture to the dry ingredients. Stir well, to fully combine batter ingredients. Batter will be fairly thick,
Place paper liners into the muffin tin. NOTE: If you don't have paper liners, lightly spray each muffin "well" with non-stick baking spray, or grease well. Fill each muffin holder 3/4 of the way full with the batter. You should have enough batter to make 12 muffins! Bake at 350°F. between 25-30 minutes. Muffins are done when golden brown and a toothpick inserted into the middle comes out clean. Check them at 25 minutesfor done-ness, because oven temps can vary greatly, and you do not want dry muffins!
Remove muffins from oven and pan once done, and let them cool on a wire rack for a few minutes before serving. NOTE: If you are NOT using paper liners, let muffins cool 5-6 minutes BEFORE attempting to remove them from pan. After they've cooled a few minutes, they're ready to eat! Enjoy!

Nutrition Facts

Chocolate Chip Banana Nut Muffins

Amount Per Serving (1 muffin)

Calories 295 Calories from Fat 135

% Daily Value*

Fat 15g23%

Saturated Fat 7g44%

Cholesterol 18mg6%

Sodium 200mg9%

Potassium 291mg8%

Carbohydrates 38g13%

Fiber 3g13%

Sugar 16g18%

Protein 4g8%

Vitamin A 54IU1%

Vitamin C 3mg4%

Calcium 48mg5%

Iron 2mg11%

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

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

Month: April 2020

A CHRISTMAS MIRACLE… In April!

How To Test Yeast To Make Sure It Is Still “Good”

Add Warm Water (At Just The Right Temperature!)

Check For Bubbles And A “Yeasty” Smell

Interested In More Recipes?

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

Prepare The Chicken Breasts

Cook The Chicken

Make The Creamy Lemon Tarragon Sauce

Serve The Creamy Lemon Tarragon Chicken

Looking For More CHICKEN Recipes?

Interested In More Recipes?

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

Prepare The Citrus Poppyseed Dressing

Make Quick Candied Pecans

Assemble The Beet And Goat Cheese Salad

Dress The Beet And Goat Cheese Salad, And Serve!

Looking For More SALAD Recipes?

Interested In More Recipes?

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

Get Ready, Get Set… Go!

Time To Cook Some Air Fryer Bacon!

Time To Eat Some Air Fryer BACON!

Looking For More AIR FRYER Recipes?

Want More Recipes? Get My FREE Newsletter!

Find Me On Social Media:

↓↓ PRINTABLE RECIPE BELOW ↓↓

First – Marinate The Chicken

Prepare The Southwestern Sauce – EASY!

Prepare The Canned Green Chiles- EASY!

Cook The Marinated Chicken

Time To Build Your Santa Fe Chicken Sandwich!

Looking For Other SANDWICH Recipes?

Want More Recipes? Get My FREE Newsletter!

Find Me On Social Media:

↓↓ PRINTABLE RECIPE BELOW ↓↓

Prepare The Skillet Or Pan For The Cornbread First!

Prepare The Batter

Time To Bake The Jalapeño Cheddar Cornbread!

Looking For Other BREAD Recipes?

Interested In More Recipes?

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

Prepare The Pan

Make The Batter

Cooking The Brownies

How Do I Know If The Brownies Are DONE?

Remove The Brownies From The Pan

Time To Serve The Air Fryer Brownies!

Looking For More AIR FRYER Recipes?

Interested In More Recipes?

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

Making The Muffin Batter Is EASY!

Combine The Wet And Dry Ingredients

Time To Bake The Chocolate Chip Banana Nut Muffins!

Let Cool A Bit, Then It’s Time To EAT!

Looking For More MUFFIN Recipes?

Interested In More Recipes?

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

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

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

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

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

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