Month: October 2020


Oct
2020

Butterscotch Fudge Krispy Bars

categories: Bar Cookies, Desserts
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Butterscotch Fudge Krispy Bars are a yummy treat, with crunchy layers of puffed rice cereal, butterscotch chips, peanut butter and chocolate!
Butterscotch Fudge Krispy Bars are a yummy treat, with crunchy layers of puffed rice cereal, butterscotch chips, peanut butter and chocolate!

If you’re on the lookout for a great tasting dessert bar or snack, I would love to recommend to you these butterscotch fudge krispy bars! I first tried them over 25 years ago when my sweet friend Dawn made a batch and shared them with our family. After my first bite I was hooked! They are absolutely delicious (and addicting, I might add).

I finally got around to making and photographing these yummy bars again, to share her fantastic recipe on my blog. So I whipped up a batch, and “forced” myself to enjoy several of them… you know for “quality control”! Luckily for us (and our waistlines), our oldest son had evacuated to our home as a precaution during the recent Oregon wildfires, so he definitely helped gobble them up, too! 

They are ALWAYS a huge hit, and I am happy to be sharing my friend’s easy recipe today. Here’s how to make ’em:

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

How To Make Butterscotch Fudge Krispy Bars

In a large saucepan, cook butterscotch chips and peanut butter on LOW heat only until melted, stirring continually. Remove the pan from the heat. Pour in the crisped rice cereal immediately. Butterscotch chips and peanut butter are cooked until melted in saucepan.Puffed rice cereal is added to melted butterscotch chips and peanut butter.

Stir well, to combine the ingredients. The mixture will be THICK. Just keep stirring until all the rice cereal is coated. While the mixture is still warm, divide it in half. Press HALF of the mixture into a well buttered or greased dish (use 8×8 dish if making as written, or a 9×13 dish for a double batch). Keep the other reserved half of this mixture in the saucepan, at room temp.

Use the back of a spoon to firmly press the mixture down into the pan to form a solid, dense layer. Set the pan with the krispy layer into the freezer to chill and solidify while you make the chocolate fudge layer.

The butterscotch krispy mixture is stirred together until fully combined.Half of the mixture is packed down into a baking pan to form bottom of bars.

Make The Chocolate Fudge Layer

Now it’s time to make the middle chocolate fudge layer. Use a double boiler for this step. No double boiler? Do this: Place a small pan with the chocolate chips on top of a larger pan (half full of gently boiling water) on the stove. The small pan will “rest” on top of the lightly boiling water of the larger pan. Be careful not to let any water from the bottom pan get into the chocolate chips or they will “seize up” (not good).

Stir the chocolate chips until they have fully melted, then remove the pan from the heat. Once the melted chocolate is off the heat, quickly stir in powdered sugar, butter and then water. Stir well, to melt the butter, and continue stirring until smooth.

Chocolate chips are melted in a double boiler pan.Powdered sugar, butter and water are added to melted chocolate in pan.

Layer Fudge Filling And Then Butterscotch Krispy Mixture

Remove the dish with the krispy layer from the freezer, and immediately spread the chocolate fudge over the top. Use the back of a spoon, knife, or offset spatula to evenly spread the chocolate to fully cover the bottom layer.

Now take the reserved butterscotch krispy mixture, and carefully spread it over the fudge layer, fully covering the chocolate layer. Press this layer together to form a firm top layer. Now you have three distinct layers of butterscotch fudge krispy bars! Place the bars into a refrigerator to chill, until firm (about 30 minutes or so).

The fudge topping is added to the butterscotch krispy base.All the fudge topping is spread over the top of the bars.Remaining half of krispy mixture is packed on top of the chocolate layer.

Time To Eat Some Butterscotch Fudge Krispy Bars!

Once the butterscotch fudge kripsy bars are fully chilled and firm, they can be cut into portions for serving. Crunchy, sweet, and flavored with chocolate, butterscotch and peanut butter, you’re gonna love them, and might regret not making a DOUBLE BATCH!!

This is such a yummy dessert (or snack). It’s truly hard to not devour them all! The bars hold their shape really well, and have amazing flavor! Store any leftovers, covered, at room temperature. They do not have to be refrigerated after they have been cut, and will stay wonderfully delicious for days!

A plate of butterscotch fudge krispy bars, cut, and ready to eat!You see the chocolate layer in the middle of the butterscotch fudge krispy bars.

I sure hope you will have the opportunity to make this dessert. I can’t say enough good things about these treats… they are an all around family favorite! Thank you for stopping by my blog today, and I trust God will bless you and those you love.

Looking For More Bar Cookie Recipes?

You can find all of my bar cookie recipes (and other desserts) in the Recipe Index, which is located at the top of the page. I have quite a few, including:

Don’t Miss A Recipe!

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: my friend Dawn Lindquist

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Butterscotch Fudge Krispy Bars
Prep Time
15 mins
Cook Time
0 mins
Refrigeration Time (inactive)
45 mins
Total Time
1 hr
 

Butterscotch Fudge Krispy Bars are a yummy treat, with crunchy layers of puffed rice cereal, butterscotch chips, peanut butter and chocolate!

Category: Dessert
Cuisine: American
Keyword: butterscotch fudge krispy bars
Servings: 16
Calories Per Serving: 204 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 6 ounces butterscotch chips
  • ½ cup creamy peanut butter
  • 4 cups puffed rice cereal , (i.e.) Rice Krispies
For Chocolate Fudge Layer:
  • 6 ounces semi-sweet chocolate chips
  • ½ cup powdered sugar
  • 2 Tablespoons butter, softened
  • 1 Tablespoon water
US Customary - Metric
Instructions

  1. Layer #1-Butterscotch Krispy- In large saucepan, cook butterscotch chips and peanut butter on LOW heat until melted, stirring often. Remove pan from heat; add crisped rice cereal. Stir well, to combine until all cereal is coated. While warm, divide mixture in half. Press HALF of the mixture into a well buttered or greased dish, (setting aside other half of mixture in saucepan for later-Layer #3). Firmly press mixture down into dish to form solid layer. Set dish in freezer to chill/solidify.

  2. Layer #2 Chocolate- Use double boiler OR place small pan with chocolate chips on top of larger pan (half full of gently boiling water) on stove. Small pan will "rest" on top of hot water in larger pan. Don't let water from the bottom pan get into chocolate chips. Stir chocolate until melted; remove pan from heat. Immediately stir in powdered sugar, butter and water, stirring until smooth. Remove dish with krispy layer from freezer; spread chocolate on top to fully cover.

  3. Layer #3 Reserved Krispy Mixture- Take reserved butterscotch krispy mixture; spread it out to cover chocolate. Press krispy mixture together to form firm top layer. Chill bars in refrigerator until very firm (approx. 30 minutes).

  4. Serve- Cut chilled bars into 16 servings (or 32, if doubling recipe), serve, and enjoy. Store leftovers (covered) at room temp.

Nutrition Facts
Butterscotch Fudge Krispy Bars
Amount Per Serving (1 bar)
Calories 204 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 4g25%
Cholesterol 5mg2%
Sodium 129mg6%
Potassium 121mg3%
Carbohydrates 26g9%
Fiber 1g4%
Sugar 18g20%
Protein 3g6%
Vitamin A 525IU11%
Vitamin C 4mg5%
Calcium 10mg1%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Butterscotch Fudge Krispy Bars are a yummy treat, with crunchy layers of puffed rice cereal, butterscotch chips, peanut butter and chocolate!


Oct
2020

Scalloped Potatoes For Two

categories: Side Dishes, Vegetable Dishes
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Scalloped Potatoes For Two is an easy to make, delicious side dish, featuring golden potato slices baked in a creamy Parmesan/garlic sauce.
Scalloped Potatoes For Two is an easy to make, delicious side dish, featuring golden potato slices baked in a creamy Parmesan/garlic sauce.

I don’t know about you, but we sure do enjoy potatoes! They are such a versatile veggie which can be transformed from simple and baked to other incredible tasting dishes like this one! These potatoes are simple to prepare, yet have wonderful flavor, and would be a great compliment to most chicken, beef or pork dishes.

I found the recipe on a desk calendar (for foodies) that our youngest son’s girlfriend gave me almost a year ago, and thought it sounded yummy. Yep.. it was, and now we enjoy this hearty side dish any time we want.

I want to share with you a wonderfully tasty recipe for scalloped potatoes for two, that my husband and I enjoy. Since we are “empty-nesters”, often I find that recipes (for 2) are the perfect solution for meals that are “just right” for us. This recipe is outstanding, and can be baked in mini 6 inch skillets (as shown) or in a small baking dish.

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

Make The Sauce

In small skillet or saucepan, melt the butter. Once it has melted, add the minced garlic, and continue cooking (stirring constantly) for one minute on medium-low heat, just until the garlic is barely brown. Be careful NOT to overcook the garlic, as it can become bitter, if burned!

Whisk flour, salt and black pepper into the butter and garlic mixture, until the flour has been fully incorporated.

Minced garlic is quickly cooked in melted butter to begin making the sauce.Flour, salt and pepper are whisked into garlic butter in skillet.

Drizzle the milk into the sauce, while whisking at the same time. Once all the milk has been whisked into the sauce, bring the mixture to a boil, continuing to stir as it cooks. Bring to a boil, then remove the sauce from the heat, and set aside. The sauce will have thickened slightly.

Milk is added to skillet, and whisked in, to form the creamy sauce for potatoes.The sauce is cooked until it thickens.

Assembling The Scalloped Potatoes For Two

Now it’s time to prepare the potatoes. I used some German butterball potatoes from our little garden. See how yellow they are? You can also use Yukon gold potatoes just as easily in this recipe. Yukon gold potatoes are more easily found in grocery stores.

Peel, then slice the potatoes thinly (1/8″ thick), and spread them out in a buttered or greased baking dish (or 2 mini-skillets). Pour the creamy garlic sauce over the top of the potatoes, dividing evenly between skillets (if using). Sprinkle with grated Parmesan cheese. Now it’s time to bake these little beauties!

Peeled, thinly sliced potatoes are fanned out in baking skillets or pans.Thickened creamy sauce is poured over the potatoes.Grated Parmesan cheese is generously sprinkled over the sauce and potatoes.

Bake The Scalloped Potatoes For Two

Bake the potatoes (uncovered) in a preheated 350°F oven for 50-60 minutes. Mine typically take right about 50 minutes, but oven temps can vary widely, so I recommend checking on them at the 50 minute mark. The scalloped potatoes for two are done once the surface is golden brown, potatoes are tender, and the sauce is bubbly around the edges.

Sprinkle the potatoes with chopped fresh parsley (if desired), and let the potatoes cool on a wire rack for 2-3 minutes before serving. You CAN serve them right from their pans (or mini-skillet) if desired, but I like to remove them for serving. If using mini-skillets, run a butter knife around the edges after they’ve cooled for a few minutes, then lift the entire serving out of the skillet, and transfer to plates.

Scalloped Potatoes for Two are golden brown and bubbly once done baking.Fresh chopped parsley is used to garnish the Scalloped Potatoes For Two.

Time To Eat!

You can see a single serving of the scalloped potatoes for two below, after being removed from the mini-skillet. If you’re careful, the entire portion can be removed in one piece! We enjoyed our scalloped potatoes served with garden cherry tomatoes, green beans, and awesome grilled pork chops!

The potatoes are scrumptious, creamy, tender, and full of flavor! We really enjoy this side dish, and sincerely hope you do, too!

A plate with a pork chop, green beans, tomatoes and Scalloped Potatoes For Two.

Thank you very much for stopping by today. I hope you have the opportunity to try this delicious veggie side dish. Whether you cook them in cast iron mini-skillets or in a traditional baking dish, I am confident you will enjoy scalloped potatoes for two! I hope you will come back to this blog again soon. Take care, and have a GREAT day!

Looking For More POTATO Recipes?

You can find all of my side dish recipes in the Recipe Index, which is located at the top of the page. I have several delicious recipes featuring potatoes, 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: The 2020 “Tasty App Desk Calendar” and tasty.co/recipe/

5 from 1 vote
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Scalloped Potatoes For Two
Prep Time
10 mins
Cook Time
50 mins
Total Time
1 hr
 

Scalloped Potatoes For Two is an easy to make, delicious side dish, featuring golden potato slices baked in a creamy Parmesan/garlic sauce.

Category: Side Dish, Vegetable
Cuisine: American
Keyword: scalloped potatoes for two
Servings: 2
Calories Per Serving: 346 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 1 Tablespoon butter
  • 2 cloves garlic , minced
  • 1 Tablespoon all purpose flour
  • 1 cup low-fat milk
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper
  • 3 medium Yukon or butterball potatoes , peeled
  • 2 Tablespoon grated Parmesan cheese
  • fresh parsley (optional, for garnish) , chopped
US Customary - Metric
Instructions

  1. Preheat oven to 350°F. Grease or butter small baking dish (or mini-skillets).

  2. Melt butter in small skillet/saucepan. Add garlic; Cook (stirring constantly) for one minute on medium-low heat, just until garlic is barely browned. Don't overcook garlic, as it can become bitter, if burned! Whisk flour, salt and pepper into butter/garlic, until flour is incorporated.

  3. Drizzle milk into sauce, while whisking. Bring to a boil, stirring as it cooks. Once it begins boiling, remove from heat; set aside. Sauce will have thickened slightly.

  4. Peel, then slice potatoes thinly (1/8" thick); spread them out in baking dish (or mini-skillets). Pour sauce over potatoes, dividing between skillets (if using). Sprinkle with Parmesan cheese.

  5. Bake (uncovered) at 350°F for 50-60 minutes. Check them at 50 minutes, because oven temps can vary. Potatoes done once surface is golden brown, potatoes are tender, and sauce is bubbly around edges. Remove from oven. Sprinkle with parsley (if desired); let potatoes cool on wire rack for 2-3 minutes before serving. Serve and enjoy.

Recipe Notes

NOTE: You CAN serve potatoes right from the mini-skillets, if desired. To remove from mini-skillets, run a butter knife around edges after they've cooled a few minutes, then lift entire serving out of skillet; transfer to plates. Enjoy!

Nutrition Facts
Scalloped Potatoes For Two
Amount Per Serving (1 g)
Calories 346 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 6g38%
Cholesterol 29mg10%
Sodium 1361mg59%
Potassium 1239mg35%
Carbohydrates 55g18%
Fiber 6g25%
Sugar 8g9%
Protein 12g24%
Vitamin A 339IU7%
Vitamin C 51mg62%
Calcium 233mg23%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Scalloped Potatoes For Two is an easy to make, delicious side dish, featuring golden potato slices baked in a creamy Parmesan/garlic sauce.


Oct
2020

Lemon Ginger Salad Dressing

categories: Sauces and Dressings
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It’s easy to make flavor-filled Lemon Ginger Salad Dressing in a few minutes! This light dressing will compliment most mixed green salads.
It's easy to make flavor-filled Lemon Ginger Salad Dressing in a few minutes! This light dressing will compliment most mixed green salads.

Making homemade salad dressings at home is a simple way to most often save money, and KNOW exactly what is going into the finished product. Best of all, most homemade dressings are a cinch to make, including this Lemon Ginger Salad Dressing.

This light salad dressing is not only easy to make, it’s packed with flavor! I first tried it on a carrot salad, but have found the dressing is just as good on a mixed green salad. It has become a permanent member of the ol’ salad dressing rotation in our home. Here’s how easy it is to make:

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

What Is In Lemon Ginger Salad Dressing?

The recipe uses easy to find, common ingredients. The ingredients are extra virgin olive oil, rice vinegar, salt, honey, ginger, garlic and the juice and zest from one lemon.

Ingredients for the salad dressing, ready to be mixed together.

How To Make Lemon Ginger Salad Dressing

Making this salad dressing is simple and pretty straightforward. Measure all ingredients EXCEPT FOR THE OLIVE OIL into a medium bowl. Stir well, to combine these ingredients. Slowly drizzle in the olive oil, whisking with a fork or wire whisk the entire time you are adding the oil. Pour oil with one hand, and whisk with the other!

Continue to whisk until the dressing has emulsified. Emulsified means that the olive oil has been incorporated so well into the other ingredients that it doesn’t separate (kind of like oil and water).

Olive oil is slowly drizzled into salad dressing while whisking.

And just like that, your lemon ginger salad dressing is ready! Serve it on your favorite mixed green salad right away, OR you can cover the bowl and store it in your refrigerator until ready to serve.

Once refrigerated, the olive oil will thicken up slightly, so take it out of the fridge a few minutes before serving and whisk it, before drizzling it on a favorite green salad.

Lemon ginger salad dressing is emulsified and waiting to drizzle on a salad.

You don’t have to only use this salad dressing on green salads. Actually, one of my favorite ways to enjoy this dressing is drizzled onto a spiralized carrot salad. Wow… is THAT ever good!

The lemon ginger salad dressing is drizzled on a spiralized carrot salad.

I hope you enjoy this recipe for simple lemon ginger salad dressing. It makes a small amount (1/2 cup) of fresh dressing, but can easily be doubled. Thank you for stopping by, and I hope you visit again soon. Take care, and have a wonderful day, full of adventure and possibilities!

Looking For More SALAD DRESSING Recipes?

You can find all of my salad dressing recipes in the Recipe Index, located in the MENU toolbar at the top of the page. I have quite a few delicious ones, 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: http://girlinthelittleredkitchen.com/2015/06/spiralized-carrot-salad-with-lemon-ginger-dressing/

0 from 0 votes
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Lemon Ginger Salad Dressing
Prep Time
5 mins
Cook Time
0 mins
Total Time
5 mins
 

It's easy to make flavor-filled Lemon Ginger Salad Dressing in a few minutes! This light dressing will compliment most mixed green salads.

Category: Salad Dressing
Cuisine: American
Keyword: lemon ginger salad dressing
Servings: 6 (1 Tablespoon per serving)
Calories Per Serving: 86 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 1 large lemon (juice and zest)
  • 1 teaspoon honey
  • 1 inch piece of fresh ginger (peeled, finely minced)
  • 1 medium garlic clove (peeled, finely minced)
  • 1 Tablespoon rice vinegar
  • ½ teaspoon salt
  • ¼ cup extra virgin olive oil
US Customary - Metric
Instructions

  1. Measure all ingredients EXCEPT FOR THE OLIVE OIL into a medium bowl. Stir to combine. Slowly drizzle in the olive oil, whisking with a fork or wire whisk the entire time you are adding the oil. Pour oil with one hand; whisk with the other! Continue to whisk until the dressing has emulsified.

  2. Serve it right away, OR cover the bowl and store it in your refrigerator until ready to serve. Once refrigerated, olive oil will thicken slightly; take it out of the fridge a few minutes before serving and give it a good whisk before drizzling it on your favorite green salad. Enjoy!

Nutrition Facts
Lemon Ginger Salad Dressing
Amount Per Serving (1 Tablespoon)
Calories 86 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 1g6%
Sodium 194mg8%
Carbohydrates 2g1%
Sugar 1g1%
Protein 1g2%
Vitamin C 2mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!It's easy to make flavor-filled Lemon Ginger Salad Dressing in a few minutes! This light dressing will compliment most mixed green salads.


Oct
2020

Sweet Spicy Salmon

categories: Main Dishes, Seafood
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Sweet Spicy Salmon is an easy-to-make, delicious seafood dish! Seasoned fillets are covered with a pineapple/Asian-inspired sauce and baked.
Sweet Spicy Salmon is an easy-to-make, delicious seafood dish! Seasoned fillets are covered with a pineapple/Asian-inspired sauce and baked.

I really think you’re gonna love this totally EASY salmon dish. It is so simple to prepare in only a few minutes, and then into the oven it goes.

The end result is a flaky and delicious, baked salmon fillet, covered in a “not too sweet and not too spicy” delicious sauce. YUM! This recipe as written serves two, but can easily be doubled or tripled.

Basically you will lightly season the salmon, cover it with a simple flavorful sauce, bake it, and then put it under the broiler to crisp it before serving. Truly, it could not be any more simple than that!

We love salmon, and love this recipe for it, too, so I wanted to share it with you. Here’s how easy it is to make sweet spicy salmon:

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

Prepare The Salmon For Baking

Preheat your oven to 425° F. Line a baking dish (or small cookie sheet) with a large piece of aluminum foil. You will want the piece of foil to be much larger than the pan, so the edges can be turned up to “hold the sauce in” later.

Spray the foil lightly with non-stick baking spray. **NOTE: If doubling the recipe, you can use a rimmed cookie sheet to have room for the additional pieces of salmon.

Place skinless salmon fillets in the prepared dish, leaving about an inch between each one. Lightly sprinkle the top of the salmon fillets with salt and black pepper.

 Drain pineapple rings, RESERVING THE JUICE FOR LATER. Slice pineapple rings in half. Place the halved rings around the long sides of the fillets, and in between the pieces.

Pull the foil up to “snuggle” the salmon so that any “runaway” sauce will be “held captive” in the pan, once added. Set the salmon aside while you make the sauce.

Skinless salmon fillets are lightly seasoned with salt and pepper.Pineapple rings (cut in half) are wedged around the salmon fillets in pan.

Make The Sauce 

The sauce is a cinch to make. Place sweet Thai chili sauce (I use Mae Ploy), rice vinegar, soy sauce, brown sugar and pineapple juice (reserved from the can) in a small bowl. Whisk well, to combine the ingredients.

Spoon or pour the sauce over the top of each piece of salmon, to fully cover the surface of the fish. The foil will help “catch” any runoff sauce. Now the sweet spicy salmon is ready to bake!

An Asian-inspired sauce is whisked together to pour over salmon before baking.The seasoned salmon fillets are covered with a sauce before baking.

Cooking The Sweet Spicy Salmon

BAKE the sweet spicy salmon, uncovered, at 425°F. for 12-15 minutes. This amount of time will vary due to the thickness of the fish YOU use. Check it at 12 minutes. The fish should be easily flaked with a fork when finished baking. Immediately switch your oven to the BROIL setting.

Place the pan under the broiler heating element. Broil the fish for 2-3 minutes or just until the top and edges begin to blacken and crisp up slightly. Remove the pan from the broiler.

If desired, garnish the salmon with chopped cilantro before transferring to serving plates. I recommend this, as the cilantro not only adds color, but additional flavor to this dish, as well.

Baked then broiled salmon is garnished with chopped cilantro before serving.

Time To Serve The Sweet Spicy Salmon

Carefully transfer the sweet spicy salmon fillets (use a spatula) to serving plates when ready to serve. Place pineapple rings around the edges of the salmon. Spoon some of the sauce from the pan over each piece of salmon.

The salmon will be nice and flaky, and is so yummy I think you will gobble it up! You will also find that the fish (with the sauce) isn’t too spicy, after all.

The first time I made this dish, I thought it would be really spicy… NOPE! It’s perfect, and the sweet/spicy sauce compliments the salmon very well.

Sweet Spicy Salmon, served on a white plate with steamed rice and green peas.Chopped cilantro is a colorful garnish when serving Sweet Spicy Salmon fillets.

I really hope you have the opportunity to try this recipe for sweet spicy salmon. The recipe can be EASILY DOUBLED, and has a wonderful flavor.

Thanks for stopping by today. Have a wonderful day, and I sincerely hope you will come back again soon. Take care, and may God bless you and those you love.

Looking For More SALMON Recipes?

You can find all of my salmon recipes in the Recipe Index, which is located at the top of the page. I have quite a few (we love salmon!), 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: Danelle, at: https://letsdishrecipes.com/sweet-and-spicy-pineapple-salmon/

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes
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Sweet Spicy Salmon
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
 

Sweet Spicy Salmon is an easy-to-make, delicious seafood dish! Seasoned fillets are covered with a pineapple/Asian-inspired sauce and baked.

Category: Entree, Main Dish, Seafood
Cuisine: All Cuisines
Keyword: sweet spicy salmon
Servings: 2
Calories Per Serving: 335 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 2 6 ounce salmon fillets , no skin
  • salt/pepper, to season
  • 4 canned pineapple rings , cut in half (JUICE RESERVED)
  • chopped cilantro (Optional, for garnish)
For Sauce:
  • ¼ cup sweet Thai chili sauce (I used Mae Ploy)
  • 1 Tablespoon rice vinegar
  • ½ Tablespoon low sodium soy sauce
  • 2 teaspoons brown sugar
  • ⅛ cup reserved pineapple juice (from can)
US Customary - Metric
Instructions

  1. Preheat oven to 425° F. Line a baking dish (or small cookie sheet) with a large piece of aluminum foil (larger than pans so edges can be turned. Spray lightly with non-stick baking spray. **NOTE: If doubling recipe, use rimmed cookie sheet to have room for additional pieces.

  2. Place salmon in prepared dish; leave 1" between each one. Lightly sprinkle salmon with salt/pepper. Drain pineapple rings, RESERVING JUICE FOR LATER. Slice rings in half. Place halved rings around long edges of fillets, and in between. Pull foil up to "snuggle" salmon so that any "runaway" sauce will be "held captive" in foil, once added. Set aside.

  3. Make sauce: Place sweet chili sauce, rice vinegar, soy sauce, brown sugar and pineapple juice (reserved from can) in a small bowl. Whisk well, to combine the ingredients. Spoon or pour sauce over the top of each salmon fillet, to cover surface.

  4. BAKE, uncovered, at 425°F. for 12-15 minutes. Cooking time may vary slightly, due to thickness of fillets used. Check it at 12 minutes. The fish should easily flake with a fork when done. Immediately switch oven to the BROIL setting. Broil salmon for 2-3 minutes or just until the top and edges begin to blacken and crisp up slightly. Remove pan from oven. If desired, garnish each piece with chopped cilantro before transferring to serving plates.

  5. Carefully transfer salmon (use a spatula) to plates to serve. Place pineapple rings around the edges. Spoon sauce from the pan over each piece. Serve, and enjoy!

Nutrition Facts
Sweet Spicy Salmon
Amount Per Serving (1 fillet)
Calories 335 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 2g13%
Cholesterol 94mg31%
Sodium 529mg23%
Potassium 853mg24%
Carbohydrates 22g7%
Fiber 1g4%
Sugar 21g23%
Protein 34g68%
Vitamin A 68IU1%
Vitamin C 1mg1%
Calcium 20mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Sweet Spicy Salmon is an easy-to-make, delicious seafood dish! Seasoned fillets are covered with a pineapple/Asian-inspired sauce and baked.


Oct
2020

Frosted Pumpkin Bars

categories: Bar Cookies, Desserts, Holidays!
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Frosted Pumpkin Bars are easy-to-make delicious treats, with cream cheese frosting, cinnamon, ginger and cloves, for a true taste of FALL!
Frosted Pumpkin Bars are easy-to-make delicious treats, with cream cheese frosting, cinnamon, ginger and cloves, for a true taste of FALL!

I can’t say enough great things about these yummy pumpkin bars. They’re SO GOOD. I’ve made them for many years (over 20), since my good friend Carla gave me her recipe way back in October, 1999. This year I realized I hadn’t ever posted the recipe on my blog, so I whipped up another batch a few weeks ago, and took photos as I made them.

Our oldest son was staying with us for just over a week, because of the horrible Oregon wildfires and hazardous smoke that saturated our area. We have air conditioning/air filtering, and since he lived right at the evacuation zone, it was “easier for him to breathe” here. We were glad to have him here, so he could enjoy his “Mom’s cooking”, AND gobble up several of these frosted pumpkin bars.

They are ALWAYS a huge hit (especially this time of year), and are incredibly simple to prepare. Today I want to share the recipe with you, so you can enjoy them, too! Here’s how to make 16 frosted pumpkin bars:

SCROLL DOWN FOR A PRINTABLE RECIPE CARD AT THE BOTTOM OF THIS PAGE

Prepare The Batter

In a large bowl, beat softened butter for about 30 seconds until creamy. Add granulated sugar, and beat until the mixture is rather “fluffy” (about 2-3 minutes). Add pumpkin puree (NOT pumpkin pie filling), an egg, and vanilla extract to the bowl. Beat well, until fully incorporated. These are your “wet” ingredients for the pumpkin bars.

Butter is beaten until creamy, then sugar is added.Pumpkin puree, egg, and vanilla are added to creamed butter mixture.The pumpkin batter of wet ingredients, after being mixed together

In a separate medium-sized bowl, whisk together the dry ingredients. This dry ingredient mixture includes flour, baking soda, salt, cinnamon, ginger and cloves. Add the dry ingredients to the wet ingredients, and beat until the ingredients are fully blended together. Now your batter for the frosted pumpkin bars is complete. Time to bake!

Flour, cinnamon and other spices are whisked together for dry ingredients.The dry ingredients are added to the wet pumpkin ingredients and mixed together.

Time To Bake!

Evenly spread the pumpkin batter in an 8″x8″ greased or sprayed baking dish (bottom and sides). Bake the bars at 350°F for about 20-25 minutes. You will know the bars are done when a toothpick inserted into the top center comes out clean.

Once done, remove the pan from the oven, and place it on a wire rack to let the pumpkin bars cool. Let the bars FULLY cool before attempting to frost them! Trust me on this – if you try to frost them too soon, the heat will melt the butter and cream cheese in the frosting, which is not good. Just be patient and WAIT.

Batter for frosted pumpkin bars is spread in a greased 8x8" pan for baking.A pan of pumpkin bars, cooling on wire rack after baking.

Make The Frosting For The Pumpkin Bars

While the pumpkin bars are cooling, whip up the cream cheese frosting. In a medium bowl, beat together cream cheese and softened butter until fully combined. Add vanilla extract and powdered sugar to the bowl, then beat on low, until smooth.

Once the pumpkin bars have TOTALLY COOLED, spread the cream cheese frosting over the top of the bars. Lightly sprinkle the frosting with ground cinnamon. Cover the pan, and place the pan of frosted pumpkin bars in the REFRIGERATOR to chill completely, in order to give the frosting time to firm up slightly.

Cream cheese frosting is mixed together to frost the pumpkin bars.The pan of frosted pumpkin bars, ready to cut and enjoy!

Let’s Eat Some Frosted Pumpkin Bars!

After the frosting has chilled and had time to firm up a bit, slice the bars into 16 portions, and serve. Get ready to enjoy a yummy treat! The bars are filled with the flavors of Fall, thanks to the wonderful “warm” spices of cinnamon, cloves, and ginger.

YUM… they are soooo good. And the simple cream cheese frosting – don’t even get me started on that, cause I could eat it with a spoon! Store any uneaten frosted pumpkin bars, covered, in the refrigerator for up to 5 days, IF they last that long.

Long platter of stacked, frosted pumpkin bars, ready to enjoy!Delicious frosted pumpkin bars, ready to eat!

I really hope you will have the opportunity to try these absolutely delicious frosted pumpkin bars! They are a wonderful tasting dessert your family and friends will love. If you enjoy these pumpkin bars, be sure to check out my recipe for a pumpkin cream cheese roll! It’s a delicious and a beautiful dessert, that is perfect for the holidays.

Thank you for stopping by, and I invite you to come back soon for more family-friendly recipes. Have a GREAT day, and may God bless you.

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, delicious bar cookie recipes I think you will 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: my dear friend, Carla Merrill

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Frosted Pumpkin Bars
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 

Frosted Pumpkin Bars are easy-to-make delicious treats, with cream cheese frosting, cinnamon, ginger and cloves, for a true taste of FALL!

Category: Dessert, Snack
Cuisine: American
Keyword: frosted pumpkin bars
Servings: 16
Calories Per Serving: 167 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • ¼ cup butter , softened
  • ¾ cup granulated sugar
  • 1 large egg
  • ¾ cup canned pumpkin puree , NOT pumpkin pie filling
  • 1 teaspoon vanilla extract
  • 1¼ cups all purpose flour
  • 1 teaspoon ground cinnamon
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
For Frosting:
  • 1½ ounces cream cheese (light)
  • ¼ cup butter , softened
  • 1 cup powdered sugar
  • ½ teaspoon vanilla extract
US Customary - Metric
Instructions

  1. In a large bowl, use an electric mixer to beat softened butter for 30 seconds until creamy. Add granulated sugar; beat until mixture is "fluffy" (2-3 minutes). Add pumpkin puree, egg, and vanilla. Beat well, until fully incorporated.

  2. In a separate bowl, whisk together flour, baking soda, salt, cinnamon, ginger and cloves. Add to the wet ingredients, and beat until fully blended. Spread batter in an 8"x8" greased or sprayed baking dish (grease bottom and sides).

  3. Bake at 350°F for about 20-25 minutes. Bars are done when a toothpick inserted into the top center comes out clean. Remove pan from oven; place pan on wire rack. Let bars fully cool before attempting to frost them!

Make Cream Cheese Frosting While Bars Cool:

  1. Beat cream cheese and softened butter in a medium bowl until fully combined. Add vanilla extract and powdered sugar; beat until smooth. Once pumpkin bars have TOTALLY COOLED, spread frosting evenly on bars. Lightly sprinkle with cinnamon. Cover pan, and place frosted pumpkin bars in the REFRIGERATOR to chill completely.

  2. Once frosting firms up and bars have chilled, they are ready to serve. Slice into 16 bars, serve, and enjoy! Store leftovers, covered in refrigerator, for up to 5 days.

Nutrition Facts
Frosted Pumpkin Bars
Amount Per Serving (1 pumpkin bar)
Calories 167 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 4g25%
Cholesterol 28mg9%
Sodium 176mg8%
Potassium 45mg1%
Carbohydrates 26g9%
Fiber 1g4%
Sugar 17g19%
Protein 2g4%
Vitamin A 1996IU40%
Vitamin C 1mg1%
Calcium 13mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Frosted Pumpkin Bars are easy-to-make delicious treats, with cream cheese frosting, cinnamon, ginger and cloves, for a true taste of FALL!


Oct
2020

Lemon Hazelnut Green Beans

categories: Holidays!, Side Dishes, Vegetable Dishes
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Lemon Hazelnut Green Beans are a delicious, flavor-filled side dish, and are a perfect choice for either a casual meal or a holiday feast!
Lemon Hazelnut Green Beans are a delicious, flavor-filled side dish, and are a perfect choice for either a casual meal or a holiday feast!

I’m always looking for different ways to prepare green beans. Each summer I harvest a bumper crop of them in our little backyard raised garden. I can a lot of them, putting aside 15-20 jars each year in our pantry for the coming Fall and Winter. The rest we enjoy in a variety of different recipes as summer progresses.

We eat a LOT of green beans in the summer, and this recipe is one I came up with (after experimenting), and have enjoyed ever since. Lemon hazelnut green beans are a simple side dish, but let me tell you… there’s a LOT of flavor to enjoy in every bite. Freshly grated lemon zest adds a pop of fresh, bright flavor, shallots, garlic and red chili flakes give them a bit of zing, and the hazelnuts give the dish CRUNCH.

Lemon Hazelnut Green Beans are a perfect side for any “average” dinner of beef, chicken, pork or seafood. “These beans plays well with others”, as they say. However, this dish would also be absolutely wonderful served for Thanksgiving, or any other special celebration. Here’s how easy it is to make them:

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

How To Make This Veggie Side Dish

Measure a Tablespoon of extra virgin olive oil into a large skillet, and spread it around to cover the bottom of the skillet. Heat the oil on medium heat. Once hot (but not smoking), add chopped shallots (milder than a red onion). Cook, stirring often for 1-2 minutes.

TIP: If you do not have access to shallots, use a yellow onion as a substitute (same measurement).

Chopped shallots are cooked in hot olive oil in a large skillet.

Cooking The Lemon Hazelnut Green Beans

Add the green beans and the vegetable (or chicken) broth to the skillet. The liquid will steam and sizzle when it hits the hot skillet. Stir to combine, and let the green beans cook (uncovered) for approximately 10 minutes. When done, the broth should have dissipated, and the beans should be crisp-tender (not mushy).

NOTE: I recommend using FRESH green beans, without apologies. There’s just something about crisp FRESH green beans for this dish, versus using frozen beans. Just my humble opinion…

Green beans and vegetable (or chicken) broth are added to the skillet.The green beans are cooked about 10 minutes until broth has dissipated.

Immediately add minced garlic, red chili flakes, lemon zest, and roughly chopped roasted hazelnuts to the skillet. Give everything a good stir to incorporate all the ingredients.

TIP: The hazelnuts give the dish a nice crunch, which we really love. Remember- you can always substitute sliced, roasted almonds if hazelnuts are difficult to find in your area. They will add a wonderful crunch, as well!

Cook for about one minute, stirring OFTEN (so garlic doesn’t burn), until the lemon hazelnut green beans are fully heated through. Season to taste with salt and pepper, if desired. Remove the skillet from the heat source, and transfer green beans to a serving dish.

Minced garlic, chili flakes, lemon zest and hazelnuts are added to green beans.

Time To Serve The Lemon Hazelnut Green Beans

As soon as you remove the lemon hazelnut green beans from the heat, it is time to serve them while HOT! Transfer everything to a serving bowl, and dish it up.** If desired, a simple garnish of a few roasted hazelnuts and some pretty thinly sliced lemon peel looks nice (but is totally optional).

Lemon Hazelnut Green Beans are garnished and ready to serve.

The green beans have so much flavor, I’m confident you will enjoy them. The recipe makes enough for 4 side servings, but can be EASILY doubled! The lemon hazelnut green beans pair wonderfully with chicken, beef, pork OR fish, so it’s a versatile side dish for all occasions.

A look at the Lemon Hazelnut Green Beans, up close in a white bowl.

I really hope you enjoy this easy, but absolutely DELICIOUS veggie dish. Easy to prepare, and packed with bright flavors, you’re gonna love them. Have a great day, and come back for a visit again soon.

Looking For More VEGGIE SIDE DISH Recipes?

You can find ALL of my side dish recipes in the Recipe Index, located at the top of the page. I have quite a few delicious veggie side dishes, 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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Lemon Hazelnut Green Beans
Prep Time
12 mins
Cook Time
13 mins
Total Time
25 mins
 

Lemon Hazelnut Green Beans are a delicious, flavor-filled side dish, and are a perfect choice for either a casual meal or a holiday feast!

Category: Side Dish, Vegetable Dish
Cuisine: American
Keyword: lemon hazelnut green beans
Servings: 4
Calories Per Serving: 120 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 1 Tablespoon extra virgin olive oil
  • 2 Tablespoons chopped shallots
  • 1 pound green beans , trimmed/snapped or cut into 2" pieces
  • ½ cup vegetable OR chicken broth
  • 1 large clove garlic , minced
  • ½ large lemon (ZEST OF) , zest only
  • ¼ teaspoon red chili flakes
  • 3 Tablespoons roughly chopped roasted hazelnuts
  • salt & black pepper , to season to taste
US Customary - Metric
Instructions

  1. Measure olive oil into a large skillet, and spread around to cover bottom of skillet. Heat on medium heat. Once hot (but not smoking), add chopped shallots. Cook, stirring often for 1-2 minutes.

  2. Add green beans and broth to skillet. Stir to combine; cook (uncovered) for 9-10 minutes. When done, broth should have dissipated, and beans should be crisp-tender.

  3. Immediately add garlic, red chili flakes, lemon zest, and hazelnuts to skillet. Stir, to combine. Cook for one minute, stirring OFTEN (so garlic doesn't burn), until beans are heated through. Season to taste with salt and pepper, if desired. Garnish with additional hazelnuts and thinly sliced lemon peel, if desired. Serve immediately.

    TIP: Substitute sliced, roasted almonds if hazelnuts are difficult to find in your area. Enjoy!

Nutrition Facts
Lemon Hazelnut Green Beans
Amount Per Serving (1 g)
Calories 120 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 1g6%
Sodium 10mg0%
Potassium 307mg9%
Carbohydrates 11g4%
Fiber 4g17%
Sugar 5g6%
Protein 4g8%
Vitamin A 820IU16%
Vitamin C 16mg19%
Calcium 51mg5%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

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

Lemon Hazelnut Green Beans are a delicious, flavor-filled side dish, and are a perfect choice for either a casual meal or a holiday feast!


Oct
2020

Classic Pimiento Cheese

categories: Appetizers, Lunch - Quick and Easy
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Need a delicious, EASY, quick appetizer or sandwich? Make a small batch of classic pimiento cheese to serve on crackers or a favorite bread.
Need a delicious, EASY, quick appetizer or sandwich? Make a small batch of classic pimiento cheese to serve on crackers or a favorite bread.

True story. I used to cringe when my mom made or talked about pimiento cheese. She is from the South, and this is something she grew up with, and has great memories of eating. Growing up, she would occasionally make it, and I thought it was disgusting!

Classic pimiento cheese is basically a cheese spread, commonly used on crackers or sandwiches, especially in the South. I’ve now made it many times, and always enjoy it.

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

Who Knew I Would End Up Loving Classic Pimiento Cheese? A True Story.

In January of this year, I helped my mom move from Southern California to Georgia. Once of the things she wanted on our first quick visit to the store to get a few necessities was PIMIENTO CHEESE. Pre-made pimiento cheese in a carton to have around. Ugh.

HOWEVER…(this is where it gets interesting)…one late evening after helping unpack her moving boxes (and not eating dinner) I was quite hungry. Mom didn’t have much food in her pantry because she eats most meals in the dining room at her retirement community. That’s when I saw it. That carton of pre-made pimiento cheese in her refrigerator, taunting me.

Well, against my better judgement, I spread a couple spoonfuls on a piece of bread (desperate times call for desperate measures). Guess what? I LIKED IT. What?  Ever since then, I’ve thought about that pimiento cheese, and now I’ve found a wonderfully delicious recipe to make it from scratch on my own (with a couple tweaks). I LOVE IT! My husband wasn’t sure he would like it when he first saw it, and HE LIKES IT TOO. Here’s how to make it (adapted from a Paula Deen recipe):

What Ingredients Will I Need?

To make this recipe for pimiento cheese, you will need mayonnaise, diced pimientos, yellow onion, Tabasco sauce (or other hot sauce), Worcestershire sauce, and SHARP cheddar cheese. I use light mayo, but feel free to use regular fat mayo, if that’s what you have. No problem.

NOTE: For this recipe I prefer to use sharp cheese that I grate myself with my box grater. I feel like it blends better than the bagged versions (which have added stabilizers), but it’s up to you which you decide to use. Sharp cheese is a must for the best flavor!

Ingredients used to make pimiento cheese, ready to go.

How To Make Classic Pimiento Cheese

This recipe is so super easy to make you won’t believe it! Place all of the ingredients EXCEPT THE CHEESE in a medium sized mixing bowl. This will be mayo, finely chopped and drained pimientos, finely grated onion, Worcestershire sauce, and hot sauce. Stir them together well, until they’re fully combined.

Mayonnaise, pimientos, Worcestershire, onion, and Tabasco sauce in mixing bowl.

Add the grated sharp cheddar cheese to the bowl, and stir really well. Keep on stirring until the pimiento cheese is completely mixed  together. This only takes a minute or two (with no special equipment needed), and BOOM- your classic pimiento cheese is DONE!

Grated sharp cheddar cheese is added to the ingredients in the mixing bowl.The pimiento cheese ingredients are stirred together until it forms a cheese spread.

Serving Classic Pimiento Cheese

You can eat the pimiento cheese right away if you want, OR you can cover it and let it chill in the refrigerator for an hour or so (whatever you want). This classic pimiento cheese will stay “good” for up to a week, if covered and stored in the refrigerator.

If you want to use it for an appetizer, simply transfer the cheese to a small serving bowl or crock. Serve with a variety of crisp crackers, and let your family or guests gobble it up. The recipe as written below will yield about 1¼ cups ( which comes out to about 20 servings, at 1 Tablespoon each). It is VERY easy to double this recipe, if serving more guests.

Classic pimiento cheese can be served with crackers for an appetizer.

My Mom’s absolute favorite way to enjoy classic pimiento cheese is to simply spread it on a fresh piece of white bread. She is in her “happy place” when she can enjoy a pimiento cheese sandwich for a quick lunch (or dinner, at times!).

A quick and delicious sandwich can be made with classic pimiento cheese.

If you’ve never made pimiento cheese before, I would urge you to give it a try. It makes a wonderful appetizer, and only takes 6 ingredients and 5 minutes to prepare. That’s a winner in my book! Hope you enjoy it, and thanks for stopping by. Hope you come back soon.

Looking For More APPETIZER Recipes?

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

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (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: pauladeenmagazine.com/classic-pimiento-cheese-recipe/

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Classic Pimiento Cheese
Prep Time
5 mins
Cook Time
0 mins
Total Time
5 mins
 

Need a delicious, EASY, quick appetizer or sandwich? Make a small batch of classic pimiento cheese to serve on crackers or a favorite bread.

Category: Appetizer
Cuisine: All Cuisines
Keyword: classic pimiento cheese
Servings: 20 Tablespoons (1.25 cups)
Calories Per Serving: 60 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • ½ cup light mayonnaise
  • 2 ounces jarred, diced pimientos , drained
  • 1 teaspoon finely grated yellow onion
  • ½ teaspoon Worcestershire sauce
  • ¼ teaspoon Tabasco sauce , or other hot sauce
  • 8 ounces sharp cheddar cheese , grated (fresh is best)
US Customary - Metric
Instructions

  1. Place all ingredients EXCEPT CHEESE in a medium sized mixing bowl. Stir together, until fully combined.

  2. Add grated sharp cheddar cheese, and stir really well. Keep on stirring until pimiento cheese is completely mixed  together. This only takes a minute or two.

  3. To serve, transfer pimiento cheese to a small bowl or crock. Serve with crackers, or use as a sandwich spread. Store leftover pimiento cheese in covered container for up to a week. Enjoy!

Nutrition Facts
Classic Pimiento Cheese
Amount Per Serving (1 Tablespoon)
Calories 60 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 3g19%
Cholesterol 13mg4%
Sodium 115mg5%
Potassium 16mg0%
Carbohydrates 1g0%
Fiber 1g4%
Sugar 1g1%
Protein 3g6%
Vitamin A 193IU4%
Vitamin C 2mg2%
Calcium 82mg8%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Need a delicious, EASY, quick appetizer or sandwich? Make a small batch of classic pimiento cheese to serve on crackers or a favorite bread.

 


Oct
2020

Black Beans And Rice

categories: Main Dishes, Meatless Meals, Mexican / Southwestern
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Black Beans and Rice is a scrumptious, budget-friendly, meatless meal for the family! A lot of flavor, fiber, and protein in this easy dish!
Black Beans and Rice is a scrumptious, budget-friendly, meatless meal for the family! A lot of flavor, fiber, and protein in this easy dish!

If you’re looking for a “meatless Monday” kind of meal, may I suggest this easy recipe for black beans and rice? Not only is it meatless, it is fairly inexpensive to prepare, and tastes fantastic! My husband and I recently began setting aside at least one night a week for meatless meals. We are true meat-eaters, but find it to be a wonderful break for us. I originally found this recipe while searching for meatless meals online. I only “tweaked” the original recipe I used very slightly.

This recipe features black beans, brown rice, veggies and spices, which are great options in any tasty meal. Black beans are a wonderful source of protein and have lots of fiber, which helps add to a feeling of fulness. Brown rice also has more fiber, antioxidants, vitamins & minerals than white rice, so it will also help “fill you up”. That’s a win-win, in my book. Here’s how to make black beans and rice:

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

Prepare The Spice Mixture

Before beginning to cook this simple dish, I start by getting the spices together, so they’ll be ready to dump into the skillet later! The spices used add wonderful flavor (and is not too spicy) to the black beans and rice.

The spices you will need for this dish are dried parsley, onion powder, garlic powder, thyme, oregano, cayenne pepper, salt and black pepper. Measure them into a small bowl, and give them a stir, to combine. Set the spice mixture aside until later.

Spices for the black beans and rice are combined in a small bowl.

A Note About Cooking The Brown Rice

You will need to cook the brown rice in broth (vegetable OR chicken). Brown rice tends to take a bit longer to cook than white rice, so plan a bit ahead on this one, ok? I try to get the rice almost fully cooked before preparing the rest of the dish. You can make it ahead to save time, and then fluff it with a fork before adding it to this dish, if that’s more convenient.

Cook the rice according to the package instructions, but substitute vegetable or chicken broth for the water needed. The broth adds another layer of flavor. It is not absolutely essential to do this, but I highly recommend it! Once the rice is fully cooked, and the liquid has been absorbed, remove it from the heat source, fluff it with a fork, and set aside.

Brown rice is cooked in vegetable or chicken broth.

Preparing The Black Beans And Rice

Now it’s time to put this meal together. Heat olive oil on medium heat in a large skillet until very hot. Add chopped green peppers and yellow onion to the hot oil. Sauté the veggies for 4-5 minutes, stirring often to prevent sticking or burning.

Once done, add drained black beans, minced garlic, diced fresh tomatoes, and the spice mixture to the skillet. Stir well, to fully combine all the spices with the ingredients. I was happy to be able to use a jar of my homemade canned black beans in this meal (YAY).

Chopped green pepper and onions are cooked in olive oil in skillet.Green peppers, tomatoes, black beans and spices are added to the skillet to cook.

Add one more cup of vegetable or chicken broth to the skillet. Cook the mixture, uncovered, on medium heat for 10 minutes, stirring often. This just adds in another layer of flavor. When finished cooking, the liquid should be reduced/absorbed.

The ingredients are cooked for 10 minutes before adding rice.

Add the cooked brown rice to the skillet, and stir well, to incorporate it into the veggies. Cook on medium heat for a couple minutes, stirring often, until the black beans and rice are heated through. Remove the skillet from the heat source.

Cooked brown rice is added to the skillet, and stirred in, to combine.All the black beans and rice ingredients are combined in skillet... time to eat!

Time To Serve The Black Beans And Rice

Now the black beans and rice are ready to serve immediately, while hot. The recipe make 3 good sized servings, or 4 smaller servings, and can be easily doubled. When we enjoy this meal, we like to top each portion with a few fresh avocado slices, and a dollop of sour cream (optional). These toppings add color, extra flavor, creamy texture and taste to perfectly complete this yummy, filling meal!

Black beans and rice is served, topped with sour cream and avocado slices.

We really love flavor-filled black beans and rice, and I hope you have the opportunity to try this meal soon! Pretty sure you won’t even miss the meat! Thanks for stopping by, and I hope you will come back for a visit again soon.

Looking For More MEATLESS MEALS?

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Original recipe source:  Ginny, at https://veganinthefreezer.com/acadian-black-beans/

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Black Beans and Rice
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
 

Black Beans and Rice is a scrumptious, budget-friendly, meatless meal for the family! A lot of flavor, fiber, and protein in this easy dish!

Category: Entree, Meatless Entree
Cuisine: American
Keyword: black beans and rice
Servings: 3
Calories Per Serving: 352 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
Spice Mix:
  • ½ teaspoon garlic powder
  • ½ teaspoon dried parsley
  • ½ teaspoon onion powder
  • ½ teaspoon dried thyme
  • ½ teaspoon dried oregano
  • ½ teaspoon salt
  • ¼ teaspoon cayenne pepper
  • ⅛ teaspoon black pepper
For Remainder Of Dish:
  • 1¾ cup vegetable or chicken broth , low sodium
  • ¾ cup uncooked brown rice
  • ½ Tablespoon extra virgin olive oil
  • ¼ medium yellow onion , peeled and chopped
  • ½ medium green bell pepper , seeded and chopped
  • 15 ounces canned black beans , rinsed and drained
  • ¼ cup diced fresh tomatoes
  • 1 large garlic clove , minced
  • 1 cup vegetable or chicken broth (additional) , low sodium
US Customary - Metric
Instructions

  1. Measure spices into small bowl. Stir to combine/set aside.

  2. Cook rice according to pkg. instructions, substituting 1¾ cups vegetable or chicken broth for water called for. Once done, and liquid has fully reduced, remove from heat; set aside.

  3. Heat olive oil (medium heat) in a large skillet until hot. Add green peppers and onion. Sauté 4-5 minutes, stirring often to prevent sticking/burning. When done, add black beans, minced garlic, diced tomatoes, and spice mixture to skillet. Stir well.

  4. Add one add'l. cup of broth to skillet. Cook uncovered, on medium heat for 10 minutes, stirring often. When finished, liquid should be fully reduced/absorbed. Add brown rice. Stir well. Cook on medium heat 2-3 minutes, stirring often, until heated through.

  5. Serve immediately, topping each portion with avocado slices/sour cream dollop, if desired, Enjoy!

Nutrition Facts
Black Beans and Rice
Amount Per Serving (1 g)
Calories 352 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 1g6%
Sodium 936mg41%
Potassium 641mg18%
Carbohydrates 66g22%
Fiber 13g54%
Sugar 2g2%
Protein 14g28%
Vitamin A 246IU5%
Vitamin C 22mg27%
Calcium 71mg7%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Black Beans and Rice is a scrumptious, budget-friendly, meatless meal for the family! A lot of flavor, fiber, and protein in this easy dish!