Month: February 2021


Feb
2021

Blueberry Cranberry Crisp

categories: Cobblers and Crisps, Desserts
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Blueberry Cranberry Crisp, with sweet blueberries, tangy cranberries and a buttery streusel topping is an easy to make, delicious dessert!
Blueberry Cranberry Crisp, with sweet blueberries, tangy cranberries and a buttery streusel topping is an easy to make, delicious dessert!

Fruit cobblers and crisps are a delicious way to enjoy dessert (and fruit)! They can be enjoyed year round thanks in part to many flash-frozen fruits that are available in grocery stores. This recipe for blueberry cranberry crisp can be made with either fresh or frozen fruit, which is great news!

I always try to keep a bag of blueberries and a bag of cranberries in my freezer, so they can be easily used in any recipe that calls for them, year-round.

Today I want to share this super simple dessert recipe a fruit crisp that I’m positive you’re gonna enjoy! It’s delicious, and hardly takes any time or effort at all to make. Here’s how to make it:

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

Prepare The Fruit Filling

Before beginning, preheat your oven to 350°F, and lightly spray or grease an 8″ x 8″ baking dish. Now it’s time to make the fruit filling for the crisp! It’s EASY!

Place blueberries, cranberries, sugar, flour, lemon juice and a dash of salt in a large mixing bowl. Gently stir these ingredients until fully combined.

NOTE: You can use frozen OR fresh blueberries and cranberries. If using frozen berries, just toss ’em frozen into the bowl, cause they will thaw quickly! Once combined, pour them into the lightly greased or sprayed baking dish. See how easy that was?

Blueberries and cranberries are mixed with dry ingredients for the fruit crisp.Blueberry Cranberry Crisp mixture in greased baking dish before baking

Make The Streusel Topping

Now it’s time to make the buttery streusel topping for the fruit crisp. Place flour, brown sugar, COLD butter chunks, ground cinnamon and old fashioned rolled oats in a medium sized bowl.

Use a pastry blender (shown in photo), two forks, or your fingers to cut the cold butter into the crumb topping. Continue until the butter is about the size of peas, and is fully incorporated into a crumbly mixture.

NOTE: You can also do this step in a food processor, if desired. Pulse off and on until the mixture is crumbly.

A crumb topping for the fruit crisp is mixed with a pastry blender.Butter has been cut into the crumb topping until it's the size of peas.

Time To Bake The Blueberry Cranberry Crisp

Evenly spread the crumb streusel topping over the surface of the fruit filling. Place the blueberry cranberry crisp on the middle rack of the preheated oven. Bake at 350°F. for approximately 32-35 minutes.

When done, the fruit juices will be bubbly around the edges, and the top of the crisp will be golden brown. Remove the pan from the oven, and transfer it to a wire rack. Let the blueberry cranberry crisp cool down for approximately 5 minutes before serving.

Crumb topping is sprinkled onto the Blueberry Cranberry Crisp before baking.After baking, the blueberry cranberry crisp is golden brown on top.

Serve The Blueberry Cranberry Crisp

Serve the blueberry cranberry crisp warm or at room temperature, whichever way you prefer. Top each portion with a nice scoop of ice cream, or give it a dollop or spray of sweet whipped cream.

Grab a spoon, dig in, and enjoy this simple, tasty dessert. The blueberries are nice and sweet, and the cranberries are sweet, but with a bit of tang to balance it out.

A spoonful of fruit crisp has been removed, revealing the inside of the dessert.A small bowl of blueberry cranberry crisp, topped with whipped cream.A spoonful of the blueberry cranberry crisp, ready to eat!

I hope you enjoy this recipe. It really is so easy to make, and has great flavor! Thanks for stopping by. I appreciate it, and hope you will come back soon. Have a great day!

Looking For More Crisp or Cobbler Recipes?

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

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Recipe Adapted from the cookbook “What’s For Dinner?”, by Maryana Vollstedt, published by Chronicle books, 1997, page 259.

↓↓ PRINTABLE RECIPE BELOW ↓↓

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Blueberry Cranberry Crisp
Prep Time
10 mins
Cook Time
35 mins
Total Time
45 mins
 

Blueberry Cranberry Crisp, with sweet blueberries, tangy cranberries and a buttery streusel topping is an easy to make, delicious dessert!

Category: Dessert
Cuisine: American
Keyword: blueberry cranberry crisp
Servings: 6
Calories Per Serving: 314 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For Fruit Filling:
  • 2 cups blueberries fresh OR frozen
  • 2 cups cranberries fresh OR frozen
  • ¾ cup granulated sugar
  • ¼ cup all purpose flour
  • 2 Tablespoons fresh squeezed lemon juice
  • 1 dash salt
Streusel Topping:
  • ½ cup all purpose flour
  • ¼ cup old fashioned rolled oats
  • ¼ cup cold butter 1/2 stick, cut in chunks
  • ¼ cup brown sugar light or dark
  • ¼ teaspoon ground cinnamon
US Customary - Metric
Instructions

  1. Preheat oven to 350°F. Lightly spray or grease an 8" x 8" baking dish.

  2. Place blueberries, cranberries, sugar, flour, lemon juice and dash of salt in a large bowl. Gently stir until combined. NOTE: You can use frozen OR fresh blueberries and cranberries. If using frozen berries, toss 'em frozen into bowl- they thaw quickly! Once combined, pour fruit filling into prepared baking dish.

  3. Place flour, brown sugar, COLD butter chunks, ground cinnamon and oats in a medium bowl. Use a pastry blender, two forks, or your fingers to cut the cold butter into the crumb topping. Continue until the butter is about the size of peas. NOTE: You can also do this step in a food processor. Pulse on and off until mixture is crumbly.

  4. Evenly spread crumb topping over fruit filling. Bake at 350°F. on middle rack for 32-35 minutes. When done, fruit juices will be bubbly around the edges, and top will be golden brown. Remove pan from oven; transfer to a wire rack. Let blueberry cranberry crisp cool for 5 minutes before serving.

  5. Serve warm or at room temperature, whatever you prefer. Top each portion with a scoop of ice cream, or whipped cream. Enjoy!

Nutrition Facts
Blueberry Cranberry Crisp
Amount Per Serving (1 (1/6 of total))
Calories 314 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 5g31%
Trans Fat 1g
Cholesterol 20mg7%
Sodium 79mg3%
Potassium 116mg3%
Carbohydrates 60g20%
Fiber 4g17%
Sugar 40g44%
Protein 3g6%
Vitamin A 284IU6%
Vitamin C 11mg13%
Calcium 21mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Blueberry Cranberry Crisp, with sweet blueberries, tangy cranberries and a buttery streusel topping is an easy to make, delicious dessert!


Feb
2021

Egg In A Basket

categories: Breakfast
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Learn how to make an Egg In A Basket! Toasted, buttery sourdough bread cradles a fried egg in the middle, in this easy to make breakfast!
Learn how to make an Egg In A Basket! Toasted, buttery sourdough bread cradles a fried egg in the middle, in this easy to make breakfast!

Have you ever heard of making an egg in a basket? It can also be called egg in a nest, and is a fun way to serve an egg and toast in a cute little “package”. Several well-known family restaurants have served this dish over the years (including Cracker Barrel). 

Today I want to show you how to make an egg in a basket for yourself or someone you love. I found the recipe in one of my cookbooks many years ago.

Typically I use a thick slice of sourdough bread because it holds up really well, but truthfully, you can use whatever bread you enjoy.

I finally took some photos of the cooking process to share here on the ol’ blog. The “recipe” can be easily doubled, tripled or quadrupled for as many servings as you want! Here’s how to make this fun breakfast dish:

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

How To Make An Egg In A Basket

Butter one side of a slice of sourdough bread, (reserving a little bit of butter to add to your skillet later).

Use a 2¼” biscuit cutter OR a pint jar lid or jar to carefully cut out a circle from the middle of the buttered side of the bread. Save both pieces of buttered bread.

A jar or jar lid is used to cut out a circle in buttered bread.A hole has been made in the slice of sourdough bread.

Heat a skillet (or a griddle) on medium heat. Place the slice of bread (and the round cut out) BUTTER SIDE DOWN in the hot skillet.

Cook them for about 2 minutes, or just until the bottom side begins to turn golden brown. Place the reserved tiny bit of butter into the hole and let it melt.

Buttered bread and circle are cooked butter side down until browned.

Cooking The Egg In A Basket

As soon as the butter has melted, carefully crack an egg into the hole, being careful to not break the yolk. Lightly salt and pepper the egg.

Cook the egg in a basket for 1-2 more minutes (I usually do 2 minutes), until the egg begins to set and solidify in the bread.

Carefully turn the bread and egg over to the other side, (trying to not splash egg white all over the place) or break the yolk. Be gentle and patient and you can do it! Flip over the little toasted bread round at the same time, too!

Butter is added to hole in bread, then an egg is cracked into hole.After cooking for a couple minutes, the egg in a basket is flipped to other side.

Continue to cook the egg for another minute, or until it reaches your desired “done-ness”. Transfer the egg in a basket to a serving plate, and garnish with chopped parsley or chopped chives, if desired.

Serve the little toasted round of bread on the side, and enjoy this scrumptious breakfast with some fresh fruit, and sausage or bacon. YUM!

The finished egg in a basket is sprinkled with parsley and served.

I hope you enjoy this breakfast dish. It’s a cute and different way to serve up a traditional egg and toast breakfast!

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

Looking For More BREAKFAST Recipes?

You can find all of my breakfast recipes in the Recipe Index, which is located at the top of the page. I have a wide variety of recipes, including:

Interested In More Recipes?

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

You Can Also Find Me On Social Media:

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Author's signature

Original recipe source: The book “Top Secret Restaurant Recipes”, by Todd Wilbur, pages 111-113. Published in 1997 by The Penguin Group.

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Egg In A Basket
Prep Time
2 mins
Cook Time
6 mins
Total Time
8 mins
 

Learn how to make an Egg In A Basket! Toasted, buttery sourdough bread cradles a fried egg in the middle, in this easy to make breakfast!

Category: Breakfast
Cuisine: American
Keyword: egg in a basket
Servings: 1
Calories Per Serving: 175 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 1 thick slice sourdough bread
  • 1 Tablespoon butter divided use
  • 1 large egg
  • salt and pepper, to taste
  • chopped parsley or chives to garnish (OPTIONAL)
US Customary - Metric
Instructions

  1. Butter one side of a slice of sourdough bread, (reserving a little bit of butter for later). Use a 2¼" biscuit cutter OR a pint jar lid or jar to carefully cut out a circle from the middle of the buttered side of the bread. Save both pieces of buttered bread.

  2. Heat a skillet or griddle on medium heat. Place bread (and round cut out) BUTTER SIDE DOWN in hot skillet. Cook for about 2 minutes, or just until the bottom side begins to turn golden brown. Place reserved bit of butter into the hole. Once butter melts, carefully crack an egg into the hole, being careful to not break yolk. Lightly salt and pepper egg. Cook 1-2 minutes (I usually do 2 minutes), until egg begins to set/solidify in the bread. Carefully turn bread to the other side, (trying to not splash egg white all over or break the yolk). Flip over toasted bread round at the same time.

  3. Continue to cook egg for another minute, or until it reaches desired "done-ness". Transfer the egg in a basket and toasted bread round to a serving plate; garnish with chopped parsley or chives, if desired. Serve, and enjoy!

Nutrition Facts
Egg In A Basket
Amount Per Serving (1 g)
Calories 175 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 9g56%
Trans Fat 1g
Cholesterol 216mg72%
Sodium 176mg8%
Potassium 74mg2%
Carbohydrates 1g0%
Fiber 1g4%
Sugar 1g1%
Protein 7g14%
Vitamin A 620IU12%
Calcium 32mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Learn how to make an Egg In A Basket! Toasted, buttery sourdough bread cradles a fried egg in the middle, in this easy to make breakfast!


Feb
2021

Garlic Lime Chicken Thighs

categories: Chicken, Main Dishes
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Garlic Lime Chicken Thighs feature bone-in, skinless thighs, coated in spices, baked in a simple broth, and garnished with lime and cilantro.
Garlic Lime Chicken Thighs feature bone-in, skinless thighs, coated in spices, baked in a simple broth, & garnished with lime and cilantro.

We tend to eat more chicken than any other meat in our house. How about you? There are so many great chicken recipes out there, and I never get tired of finding new ones to try. Especially if they taste great, like these garlic lime chicken thighs, for example.

I discovered the original recipe in an old cookbook called “The Best Of Cooking Light”. It features lighter calorie meals, so I thought I would give it a try, and my husband and I really enjoyed this dish.

It is easy to make, the chicken has lots of flavor, and the meat is very juicy after baking. I hope you’ll consider trying it… it’s GOOD! Here’s how to make it, step by step:

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

Make The Spice Rub For The Chicken Thighs

The spice mixture for the chicken is very EASY to make. In a small bowl, combine minced garlic, ground cumin, dried oregano, salt and pepper. Add 1 Tablespoon (HALF of the total amount) of fresh squeezed lime juice, and stir these ingredients, until fully combined.

Rub the spice mixture onto four (6 ounces each), bone-in, skinless chicken thighs. Make sure to add the spices to all sides of the chicken, using all of the mix. 

Garlic, cumin, oregano, lime juice, salt & pepper are mixed in bowl.Four bone-in, skinless chicken thighs are coated with spice mix before cooking.

Place the four chicken thighs into an oven-proof skillet (cast-iron works GREAT!). In a separate bowl, mix together chicken broth, the remaining Tablespoon of lime juice, and white vinegar. Pour this liquid over the chicken thighs in the skillet.

Bring the liquid to a boil on medium heat on the stovetop, then remove the skillet from the heat. Cover the skillet with a lid, or with aluminum foil.

Chicken broth, lime juice and vinegar are brought to a boil in skillet with chicken.

Bake The Garlic Lime Chicken Thighs

Now it’s time to bake the garlic lime chicken thighs. Place the covered skillet on the middle rack in a preheated 350°F. oven. Bake the chicken for 30 minutes, or until the chicken reaches an internal temperature of 180°F.

When done, remove from oven, and transfer the chicken thighs out of the skillet to a platter (and cover, to keep them warm). Keep the accumulated juices in the skillet.

Garlic lime chicken thighs are baked in a covered skillet in oven.When done, the chicken will be transferred out of the skillet while sauce cooks.

Cook the juices remaining in the skillet on medium-high heat for 3-4 minutes, or until the liquid reduces to about 1/4 cup. The sauce will be used to spoon over the pieces of chicken when serving. Now you’re ready to enjoy this delicious main course!

The juices are cooked until liquid reduces to about 1/4 cup in the skillet.

Serve The Garlic Lime Chicken Thighs

Place the chicken thighs onto a serving platter (or individual plates). Each serving is 2 pieces, so this recipe will serve two people (or more, if you only want to eat ONE piece).

Spoon some of the reduced sauce in the skillet over each piece. Garnish each piece of chicken with chopped cilantro, and a thin slice of lime.  We enjoyed the garlic lime chicken thighs served with green beans and delicious potato wedges on the side.

Lime slices and chopped cilantro garnish the garlic lime chicken thighs for serving.Wedge potatoes and green beans are served with two garlic lime chicken thighs.

I really hope you will consider making this delicious chicken dish, which is low in calories, yet big on flavor! Have a great day, and thank you for stopping by. Come back soon for more recipes.

Looking For More CHICKEN Recipes?

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

Original recipe source: The book “The Best Of Cooking Light”, page 221, published by Oxmoor House, Inc., 2004

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Garlic Lime Chicken Thighs
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
 

Garlic Lime Chicken Thighs feature bone-in, skinless thighs, coated in spices, baked in a simple broth, & garnished with lime and cilantro.

Category: Entree, Main Dish
Cuisine: American
Keyword: garlic lime chicken thighs
Servings: 2 (2 thighs per serving)
Calories Per Serving: 270 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For Spice Rub:
  • 1 Tablespoon minced garlic
  • 1½ teaspoons ground cumin
  • ½ teaspoon dried oregano
  • ¼ teaspoon salt
  • ⅛ teaspoon black pepper
  • 2 Tablespoons fresh lime juice (divided use)
Remaining Ingredients:
  • 24 ounces chicken thighs (bone-in, skinless) (4 six oz. thighs)
  • 3 Tablespoons low sodium chicken broth
  • 1 Tablespoons white vinegar
  • 2 teaspoons chopped cilantro OPTIONAL garnish
  • 2 thin lime slices (each cut in half) OPTIONAL garnish
US Customary - Metric
Instructions

  1. Preheat oven to 350°F.

  2. In a small bowl, combine minced garlic, ground cumin, dried oregano, salt and pepper. Stir in 1 Tablespoon (HALF the total amount) of fresh lime juice.

  3. Pat chicken dry with paper towels. Rub spice mix onto all sides of the chicken, using all of the mix. Place chicken thighs into an oven-proof skillet in a single layer.

  4. In a bowl, mix together chicken broth, remaining Tablespoon of lime juice, and white vinegar. Pour liquid over the chicken thighs in skillet. Bring liquid to a boil on medium-high heat on stovetop, then remove skillet from heat. Cover skillet with a lid or aluminum foil.

  5. Place covered skillet on middle rack in preheated oven. Bake chicken for 30 minutes, or until chicken reaches internal temperature of 180°F. When done, remove skillet from oven; transfer chicken thighs to a platter (and cover, to keep them warm). Keep accumulated juices in the skillet. Cook the juices in the skillet on medium-high heat on the stovetop for 3-4 minutes, or until liquid reduces to about 1/4 cup.

  6. To serve: Spoon some of the reduced juices in the skillet over each piece. If desired, garnish each piece of chicken with chopped cilantro and a thin slice of lime. Enjoy!

Nutrition Facts
Garlic Lime Chicken Thighs
Amount Per Serving (2 thighs)
Calories 270 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 2g13%
Trans Fat 1g
Cholesterol 194mg65%
Sodium 483mg21%
Potassium 603mg17%
Carbohydrates 5g2%
Fiber 1g4%
Sugar 1g1%
Protein 41g82%
Vitamin A 93IU2%
Vitamin C 7mg8%
Calcium 58mg6%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Garlic Lime Chicken Thighs feature bone-in, skinless thighs, coated in spices, baked in a simple broth, & garnished with lime and cilantro.


Feb
2021

Asian Cucumber Salad

categories: Salads, Vegetable Dishes
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Asian Cucumber Salad is an easy side dish, with sliced cucumbers & green onions marinated in an Asian-inspired sauce, served cold and crispy!
Asian Cucumber Salad is an easy side dish, with sliced cucumbers & green onions marinated in an Asian-inspired sauce, served cold and crispy!

I grew up eating marinated cucumbers, because my Mom made them quite often, especially in the hot summertime. I’ve shared her basic recipe, called “Mom’s Marinated Cucumbers” here on the blog previously, and hope you will check it out, if interested. They’re really good!

This recipe I am sharing today has a slight Asian twist to it, due in part to it’s use of rice vinegar and soy sauce. Asian Cucumber Salad is simple to make in about 10 minutes, but you will have to allow time for the cucumbers to marinate for the best flavor, so plan ahead! I like to make up a batch in the morning to be able to enjoy later in the day! Let me show you how easy this salad is to make:

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

Prepare The Cucumbers

Trim the ends off the cucumbers, and then use a vegetable peeler or knife to remove all the peel. Once peeled, thinly slice (about 1/4″) all of the cucumbers. You can use regular cucumbers OR English cucumbers for this salad.

NOTE: I used one really large English cucumber for these photos, but you can also use 2 large or 3 medium sized regular cucumbers, if desired. There is enough marinade for either way you choose to fix this dish.

The cucumbers are washed, ends trimmed off, then peeled.Cucumbers are peeled, and cut into thin slices for Asian Cucumber Salad.

Now it’s time to get the cucumbers ready for marinating! Place the cucumber slices and chopped green onions (scallions) into a container with a lid or a large re-sealable plastic bag. You’re going to use all the white parts of each green onion, and SOME of the green tops, okay?

NOTE: I prefer to use a large dish with a lid when marinating these, because sometimes the plastic re-sealable bags can leak (and that’s not good).

Chopped green onions and sliced cucumbers in dish before marinating.

Marinate The Cucumbers

It’s EASY to make the Asian-inspired marinade for the cucumbers. Measure rice vinegar, water, reduced sodium soy sauce, granulated sugar, salt and black pepper into a small bowl. Whisk or stir well, until these ingredients are fully combined. Pour the marinade over the sliced cucumbers and green onions, and gently stir until the cucumbers are coated on all sides.

Place a tight fitting lid on the dish (or seal the bag), and place the dish into your refrigerator. For BEST flavor, let the cucumbers marinate in the sauce for several hours to saturate them with flavor (or even overnight, if you want). Stir occasionally, to ensure the cucumbers remain coated with marinade.

Asian sauce is mixed then poured over cucumber mix to marinate.

Serve The Asian Cucumber Salad

After they’ve marinated for several hours (or overnight), it’s time to serve the Asian Cucumber Salad. Remove the cucumbers with a slotted spoon, letting the marinade drain off the cucumbers before serving.

Transfer the drained Asian Cucumber Salad to a serving dish, and lightly sprinkle with sesame seeds. Serve the salad – the cucumbers will be crisp, cold, and full of flavor! They’re so good, I find myself grabbing one or two slices out of the fridge for a quick, tasty snack any time of the day.

Asian Cucumber Salad is served garnished with sesame seeds in a white bowl.A close up photo of the Asian Cucumber Salad in a white bowl.

You can also use the marinated, drained cucumbers on your favorite mixed green salad, for a crunchy, tasty pop of flavor! They’re delicious when used in this way, as well.

Marinated cucumbers are delicious and crunchy added to a mixed green salad.

I hope you have the chance to try this simple recipe, and am positive you will enjoy it. Thanks so much for stopping by for a visit today. Have a great day, and come back soon, okay?

Looking For More Salad Recipes?

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

Interested In More Recipes?

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

You Can Also Find Me On Social Media:

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

Author's signature

Recipe Adapted From: The cookbook “What’s For Dinner?”, by Maryana Vollstedt, published in 1997 by Chronicle Books, page 99.

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Asian Cucumber Salad
Prep Time
10 mins
Marinating Time (inactive)
3 hrs
Total Time
3 hrs 10 mins
 

Asian Cucumber Salad is an easy side dish, with sliced cucumbers & green onions marinated in an Asian-inspired sauce, served cold and crispy!

Category: Salad, Vegetable Dish
Cuisine: Asian
Keyword: Asian cucumber salad
Servings: 4
Calories Per Serving: 34 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 2 large cucumbers *See Note below
  • 3 stalks green onions (scallions) sliced (white bulb and some green tops)
For Marinade:
  • ½ cup rice vinegar
  • 2 Tablespoons water
  • 2 teaspoons reduced sodium soy sauce
  • 1 teaspoon granulated sugar
  • ¼ teaspoon salt
  • ⅛ teaspoon black pepper
Garnish:
  • 1 teaspoon sesame seeds if desired for garnish
US Customary - Metric
Instructions

  1. Trim ends off the cucumbers; peel cucumbers. Once peeled, thinly slice (about 1/4") the cucumbers. Place cucumber slices and chopped green onions into a container with a lid, or into a large re-sealable plastic bag.

  2. Measure rice vinegar, water, soy sauce, granulated sugar, salt and pepper into a small bowl. Whisk or stir well, until fully combined. Pour marinade over sliced cucumbers and green onions; gently stir until cucumbers are coated on all sides. Place a tight fitting lid on dish (or seal the bag); place in refrigerator. For BEST flavor, let cucumbers marinate in sauce for several hours to saturate with flavor (or even overnight, if you want). Stir occasionally, to ensure cucumbers remain coated with marinade.

  3. After marinating, they're ready to eat. Remove the cucumbers from the marinade with a slotted spoon, letting the marinade drain off the cucumbers before serving. Transfer to a serving dish. Sprinkle cucumbers with sesame seeds for optional garnish. Serve cold, and enjoy!

Recipe Notes

NOTE: This recipe yields approximately 4 servings as written. The caloric calculation is made using 2 large cucumbers (4 servings total). You can make this dish using 3 medium regular cucumbers, 2 large regular cucumbers, or 1 very large English cucumber, and will still have enough marinade for use in this recipe.

Nutrition Facts
Asian Cucumber Salad
Amount Per Serving (1 (1/4 of total))
Calories 34 Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 1g6%
Sodium 234mg10%
Potassium 215mg6%
Carbohydrates 5g2%
Fiber 1g4%
Sugar 3g3%
Protein 1g2%
Vitamin A 191IU4%
Vitamin C 6mg7%
Calcium 31mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Asian Cucumber Salad is an easy side dish, with sliced cucumbers & green onions marinated in an Asian-inspired sauce, served cold and crispy!


Feb
2021

Mom’s Southern Hush Puppies

categories: Breads, Side Dishes
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Mom’s Southern Hush Puppies are a simple, delicious side dish (fried till crispy, served hot w/ butter) to accompany a favorite soup or chili.
Mom's Southern Hush Puppies are a simple, delicious side dish (fried till crispy, served hot w/ butter) to accompany a favorite soup or chili.

I grew up eating hush puppies. My East Texas born and raised Mom made them every couple of weeks for our family, and they were always served with a big pot of spinach and turnip greens. As a kid, I never quite developed a love for the “greens” part of that meal, however… give me a few hot, crispy hush puppies with soft butter on them! Now THAT spoke to me… ha ha!

Growing up our family didn’t have a lot of money, so that simple meal could be made quite inexpensively, yet fill all five of us up! I have wonderful memories of watching my Mom lovingly fry a batch on our old kitchen stove. She made them like her Mom made them. Hush Puppies are a classic Southern staple dish, and are made with fairly common ingredients. There are a LOT of ways to make them. There’s also a LOT of history and myths detailing the origin and legends about them, which you can read here. It’s pretty interesting.

Some hush puppy recipes include corn, jalapeños, or green onions, and fried in small balls until really brown. My Mom’s recipe is for basic hush puppies, with minced brown onion, and are a little more disc-shaped. They are fried until crispy and lightly browned on the outside, but amazingly soft on the inside. They are so delicious and easy to make. Here’s how:

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

What Ingredients Do I Need To Make Hush Puppies?

Seven ingredients (plus vegetable oil for frying) are what you will need to make a dozen hush puppies. The ingredients used are cornmeal, flour, baking powder, salt, minced onion, an egg, and milk.

I try to always keep  a box of cornmeal in our pantry. If you’ve never bought it before, it can usually be found on the flour aisle in most grocery stores. Very basic ingredients, right?

Hush puppy ingredients are cornmeal, flour, baking powder, salt, onion, egg and milk.

How To Make The Hush Puppy Batter

Sift the dry ingredients together into a large mixing bowl, and then add the minced onion. In a separate dish, lightly beat the egg with a fork, and then add the milk, and stir to combine. Pour the egg/milk mixture into the bowl with the dry ingredients.

Dry ingredients are sifted into bowl, and minced onion is added.Milk and egg mixture is added to dry ingredients in bowl.

Stir the ingredients until fully blended together. The batter for the hush puppies will be fairly thick. Once that’s done, you are ready to fry some of Mom’s Southern Hush Puppies!

Batter for Mom's southern hush puppies is fairly thick.Thick batter is ready to be fried in hot oil to make hush puppies.

Frying Mom’s Southern Hush Puppies

Heat enough oil in a large skillet to cover the bottom with 1/2 inch of oil. Heat the oil on medium heat until it is REALLY hot, but not smoking. I like to use a cast iron skillet when I make hush puppies, but it isn’t necessary. Plan on a skillet large enough to cook about 6 at a time.

Drop by generous Tablespoons into the hot oil, leaving space between each hush puppy. The batter should sizzle when it hits the oil. Do not move them once they hit the hot oil. Fry them until you see the bottom edges turning brown all the way around. This usually takes 2-3 minutes. You may need to fry the hush puppies in a couple of batches. I fry about six at a time, so I don’t overcrowd the skillet.

Use a spatula and a large spoon to CAREFULLY turn the hush puppies to the other side. Lightly press down on the hush puppy with a spatula to flatten the top slightly. Be careful… that oil is very hot. Continue cooking until the hush puppies are golden brown on the bottom again. Depending on how brown you want them, you can cook the second side longer, if desired.

Mom's southern hush puppies are cooked in hot oil in a large skillet.Hush puppies are carefully turned to fry the other side in the hot oil.

When Mom’s Southern hush puppies finish frying and are browned and crispy on all sides, remove them from the skillet and place on several thicknesses of paper towels. The paper towels will quickly absorb any leftover grease.

Paper towels absorb oil from the fried hush puppies before serving.

Serve Mom’s Southern Hush Puppies HOT!

Serve Mom’s Southern hush puppies hot! Slice them open, spread them with softened butter, and dig in! The finished hush puppies should be really crispy on the outside, and delicious and soft on the inside.

They are such a simple side dish… if you enjoy the flavor of cornbread, it’s pretty certain you will like these, too! Once you’ve gobbled down a hot hush puppy with butter, it’s hard NOT to grab another… and another!

A white plate full of Mom's southern hush puppies, ready to eat!Hot, sliced, and spread with soft butter is the best way to enjoy hush puppies!

If you enjoy these hush puppies, perhaps you would also be interested in my recipes for Jalapeño Cheddar Cornbread, or Marie Callender’s Cornbread (copycat recipe)? All taste wonderful, and are another great option to serve with a variety of homemade soups or chilis.

I hope you will have the opportunity to try my Mom’s Southern Hush Puppies recipe. They really ARE easy to make. We love ’em, and hope you will, too! Thank you for stopping by, and humbly invite you to come back soon.

Interested In More Recipes?

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

Original recipe source: My Mom gave me he recipe, about 45 years ago

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Mom's Southern Hush Puppies
Prep Time
7 mins
Cook Time
8 mins
Total Time
15 mins
 

Mom's Southern Hush Puppies are a simple, delicious side dish (fried till crispy, served hot w/ butter) to accompany a favorite soup or chili.

Category: Side Dish
Cuisine: American
Keyword: Mom's southern hush puppies
Servings: 12
Calories Per Serving: 82 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 1 cup yellow cornmeal
  • ½ cup all purpose flour
  • 1½ teaspoons baking powder
  • ¾ teaspoon salt
  • 2 Tablespoons brown onion finely chopped
  • 1 large egg
  • ⅔ cup milk
Enough vegetable oil to cover skillet bottom with 1/2" of oil for frying.
    US Customary - Metric
    Instructions

    1. Sift the dry ingredients together into a large mixing bowl, and then add the minced onion. In a separate dish, lightly beat the egg with a fork, and then add the milk. Pour the egg/milk mixture into the bowl with the dry ingredients. Stir the ingredients until fully blended together. The batter for the hush puppies will be pretty thick.

    2. Heat enough oil in a large skillet to cover bottom with about 1/2 inch of oil. Heat oil on medium heat until very hot, but not smoking. Drop batter by generous Tablespoons into hot oil, leaving space between each. Batter should sizzle when it hits oil. Do not move them once they hit oil. Fry until bottom edges turn brown all the way around (about 2-3 min.).

    3. CAREFULLY turn hush puppies to the other side (use spatula).. Flatten top slightly with spatula. Be careful... oil is very hot. Continue cooking until hush puppies are golden brown on the bottom again. When done, hush puppies should be very crispy, and browned on all sides.

    4. When hush puppies finish frying and are browned and very crispy on all sides, remove them from the skillet and place on several thicknesses of paper towels. The paper towels will absorb any leftover grease. Serve hot; slice open and spread softened butter on them. Enjoy!

    Nutrition Facts
    Mom's Southern Hush Puppies
    Amount Per Serving (1 g)
    Calories 82 Calories from Fat 9
    % Daily Value*
    Fat 1g2%
    Saturated Fat 1g6%
    Cholesterol 16mg5%
    Sodium 158mg7%
    Potassium 124mg4%
    Carbohydrates 15g5%
    Fiber 1g4%
    Sugar 1g1%
    Protein 3g6%
    Vitamin A 48IU1%
    Vitamin C 1mg1%
    Calcium 40mg4%
    Iron 1mg6%
    * Percent Daily Values are based on a 2000 calorie diet.

    Here’s one more to pin on your Pinterest boards!Mom's Southern Hush Puppies are a simple, delicious side dish (fried till crispy, served hot w/ butter) to accompany a favorite soup or chili.


    Feb
    2021

    Cheesy Italian Meatloaf

    categories: Beef, Main Dishes
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    Cheesy Italian Meatloaf is easy to make, and with marinara sauce and mozzarella cheese in the middle and on top, it’s a delicious meal!
    Cheesy Italian Meatloaf is easy to make, and with marinara sauce and mozzarella cheese in the middle and on top, it's a delicious meal!

    I came up with this meatloaf recipe after experimenting in our kitchen several months ago. I had decided I wanted to try making an Italian-inspired meatloaf, so I thought about what ingredients I wanted to incorporate, and came up with this recipe. It’s easy to make, and yields between 6-8 servings, depending on how thick you slice it.

    I’ve made meatloaf for years and years, but wanted to try something “different”. I pulled together some of my favorite ingredients… Italian sausage, ground beef, onions, garlic, Italian spices, Parmesan and mozzarella cheeses, and marinara sauce, and launched from there. This layered, cheesy Italian meatloaf is the result… and it is quite yummy!  Here’s how to make it:

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

    Prepare The Meatloaf

    Place ground beef, Italian sausage, garlic, milk, Panko crumbs, eggs, onion, Parmesan cheese and Italian seasoning into a large mixing bowl. Using your clean hands or a large spoon, thoroughly mix these ingredients together. I usually just get in there with my hands… seems to get mixed together quicker!

    The ingredients for the meatloaf are combined in a large bowl.Once combined, the meatloaf mixture will be divided in half.

    Once mixed, divide the meatloaf mixture into two equal sized halves. Place one half of the meat mixture onto wax paper, and use your hands to shape it into a rectangle, about 9-10 inches long and 5 inches wide.

    Brush 7 Tablespoons of marinara sauce over the top of the meatloaf half, evenly dividing it over the surface. Sprinkle 1/2 cup of grated mozzarella cheese evenly over the sauce.

    Half of the meat mixture is formed into a rectangular shape.Marinara sauce and grated mozzarella cheese cover the meatloaf half.

    Finish Making The Meatloaf

    Use the remaining half of meatloaf mixture to cover the top of the meatloaf. I apply it in small “clumps” of meatloaf mixture, then gradually spread it out to mirror the bottom half in size. The cheese should be fully covered with this top layer of meatloaf mixture. Now you should have a bottom layer of meatloaf, a filling of sauce and cheese, and a top layer of meatloaf mixture, okay?

    Spoon enough of the remaining marinara sauce (a few Tablespoons) into a 11 x 7″ OR a 9×13″ baking pan to lightly cover the bottom. Carefully lift the meatloaf and transfer it (minus the wax paper) to the baking dish. Brush the remaining marinara sauce over the top and sides of the meatloaf.

    Top layer of meatloaf mixture is now covering the bottom half and cheese layer.Meatloaf is covered with marinara sauce before baking.

    Baking The Cheesy Italian Meatloaf

    Cover the dish with aluminum foil, and bake the meatloaf in a preheated 375°F oven for 1 hour. Remove the meatloaf from the oven, and immediately cover the top with the remaining 1 cup of grated mozzarella cheese. Place the meatloaf (uncovered) back into the oven and let it cook for 10 more minutes.

    When done, the meatloaf should have an internal temperature of 165°F. The cheese will have melted all over the top of the meatloaf, and be beautiful and bubbly! Let the cheesy Italian meatloaf “rest” for 2-3 minutes, then slice and serve!

    After baking, meatloaf is covered with mozzarella cheese and baked 10 more minutes.Melted mozzarella covers the finished cheesy Italian meatloaf.

    Time To Eat Some Cheesy Italian Meatloaf!

    We enjoy the cheesy Italian meatloaf served with creamy mashed potatoes and a veggie. As you can see in the photo below, there is a middle layer of melted cheese, and lots of marinara sauce and cheese on the top.

    The ground beef and Italian sausage combination is a winner, along with all that sauce and cheese! YUM! When I eat this, it reminds me of eating Italian meatballs!

    A slice of cheesy Italian meatloaf served with mashed potatoes and green beans.

    A Way To Use Leftover Cheesy Italian Meatloaf!

    I have found that if we have leftover cheesy Italian meatloaf, it can be re-purposed to make a new meal with little to no effort. A couple days after we had the cheesy Italian meatloaf, I cut a couple slices into small bite sized pieces, and added it to homemade pasta sauce.

    Once again, the spices, cheese, ground beef and Italian sauce flavor in the meat paired perfectly with spaghetti! Yahoo! What a great tasting way to enjoy “LEFTOVERS”.

    Leftover cheesy Italian meatloaf can be cubed and added to spaghetti sauce.

    Thanks for stopping by today. I hope you have a chance to try this yummy meatloaf recipe. You might also want to check out my recipe for “Really GOOD Meatloaf“, which has been our “go-to” meatloaf recipe for many, many years. Have a great day… and come back soon!

    Interested In More Recipes?

    Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (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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    Cheesy Italian Meatloaf
    Prep Time
    15 mins
    Cook Time
    1 hr 10 mins
    Total Time
    1 hr 25 mins
     

    Cheesy Italian Meatloaf is easy to make, and with marinara sauce and mozzarella cheese in the middle and on top, it's a delicious meal!

    Category: Beef, Main Dish
    Cuisine: Italian
    Keyword: cheesy Italian meatloaf
    Servings: 8
    Calories Per Serving: 555 kcal
    Author: JB @ The Grateful Girl Cooks!
    Ingredients
    • 2 pounds hamburger meat
    • 1 cup mild Italian sausage approx. 3 links, crumbled
    • 1 cup panko bread crumbs
    • 2 large eggs lightly beaten
    • ½ cup grated Parmesan cheese
    • 2 teaspoons minced garlic
    • ⅓ cup milk
    • 1½ Tablespoons Italian seasoning
    • ⅓ cup yellow onion finely chopped
    • 2 cups marinara sauce
    • 1½ cups grated mozzarella cheese divided use
    US Customary - Metric
    Instructions

    1. Preheat oven to 375°F.

    2. Place ground beef, Italian sausage, garlic, eggs, milk, Panko crumbs, onion, Parmesan cheese and Italian seasoning into a large mixing bowl. With clean hands or a large spoon, thoroughly mix these ingredients together.

    3. Divide meatloaf mixture into two equal-sized halves. Place one half on wax paper, and use your hands to shape it into a rectangle, about 9-10 inches long and 5 inches wide. Brush about 7 Tablespoons of marinara sauce over the top of meatloaf half, spreading over the surface. Sprinkle 1/2 cup of grated mozzarella evenly over the top.

    4. Use remaining half of meatloaf mixture to cover top of the meatloaf. (I add small "clumps" of meatloaf mixture, then gradually spread it out to mirror the bottom half in size). Cheese should be fully covered with this top layer of meatloaf mix. You should have a bottom layer of meatloaf, a layer of sauce and cheese, and a top layer of meatloaf mixture. Spoon a few Tablespoons of the marinara sauce into a 11 x 7" OR a 9x13" baking pan (to lightly cover bottom). Carefully lift meatloaf and transfer it (minus the wax paper) to baking dish. Brush the remaining marinara sauce over the top and sides of the meatloaf.

    5. Cover dish with foil; bake in 375°F oven for 1 hour. Remove meatloaf from oven (discard aluminum foil); immediately cover top with remaining cup of grated mozzarella. Place meatloaf (uncovered) back into oven; cook 10 more minutes. When done, meatloaf should have an internal temperature of 165°F. The cheese will have melted, and be beautiful and bubbly! Let meatloaf "rest" for 2-3 minutes, then slice and serve! Enjoy!

    Nutrition Facts
    Cheesy Italian Meatloaf
    Amount Per Serving (1 g)
    Calories 555 Calories from Fat 360
    % Daily Value*
    Fat 40g62%
    Saturated Fat 16g100%
    Cholesterol 167mg56%
    Sodium 925mg40%
    Potassium 685mg20%
    Carbohydrates 12g4%
    Fiber 2g8%
    Sugar 4g4%
    Protein 36g72%
    Vitamin A 550IU11%
    Vitamin C 6mg7%
    Calcium 310mg31%
    Iron 4mg22%
    * Percent Daily Values are based on a 2000 calorie diet.

    Here’s one more to pin on your Pinterest boards!Cheesy Italian Meatloaf is easy to make, and with marinara sauce and mozzarella cheese in the middle and on top, it's a delicious meal!


    Feb
    2021

    Maple Nut Oatmeal

    categories: Breakfast
    36 Shares
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    Maple Nut Oatmeal, with apples, raisins, pecans (or walnuts) and maple syrup is an easy, filling, delicious breakfast everyone will enjoy!
    Maple Nut Oatmeal, with apples, raisins, pecans (or walnuts) and maple syrup is an easy, filling, delicious breakfast everyone will enjoy!

    I used to not like oatmeal when I was growing up, but now I am one of it’s biggest fans.  Believe it or not, nowadays I could enjoy oatmeal every single day for breakfast. Really!

    I’ve previously shared recipes on this blog for Banana Bread Baked Oatmeal, Healthy Chocolate Oatmeal, and Blueberry Apple Pecan Baked Oatmeal. All of these recipes are wonderful, and we’ve enjoyed them often. The recipe I’m posting here today requires no baking, and is completely EASY to prepare. I’m confident you will enjoy it, because it’s really GOOD!

    Today I want to share a delicious way to make Maple Nut Oatmeal on the stovetop in hardly any time at all. And let me tell you… it is YUMMY! Filled with crisp, fresh apple chunks, chewy raisins, crunchy walnuts (or pecans), seasoned and sweetened with cinnamon and real maple syrup, this is a KEEPER recipe, for sure!

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

    How To Make Maple Nut Oatmeal

    Pour the milk into a large saucepan, and bring it to a gentle boil on medium heat. Once it begins to boil, add the rolled oats to the pan, and stir to combine.

    Oats are added to heated milk in saucepan.

    Add the butter and a pinch of salt to the oats. Cook this mixture on medium heat for 5 minutes, stirring often. The milk will reduce in volume as it is absorbed into the oats.

    Butter and salt are added to the oats and milk in saucepan.Oatmeal is cooked for 5 minutes, letting milk being absorbed.

    Add The Good Stuff!

    When you have finished cooking the oatmeal for 5 minutes, remove the pan from direct heat. Stir in the chopped apples, raisins, walnuts (or pecans), maple syrup and cinnamon.

    Stir well, to fully combine all the ingredients in the maple nut oatmeal. Immediately divide the hot oatmeal into individual portions in serving bowls. 

    Maple syrup, raisins, nuts, apple and cinnamon are added to oatmeal.All ingredients have been mixed into the maple nut oatmeal, and it's ready to serve.

    Serving Maple Nut Oatmeal

    To serve the maple nut oatmeal, add a bit of additional milk (if desired) and stir to the consistency you prefer (oatmeal will be thick). Drizzle a little maple syrup over the top of each serving OR sprinkle each portion with a teaspoon of brown sugar (optional, but recommended).

    Grab a spoon, and enjoy this delicious breakfast! Creamy, crunchy, and chewy, this maple nut oatmeal tastes great, and it is very filling! I think you’re gonna love it!

    A serving of maple nut oatmeal is served hot, sprinkled with brown sugar.

    Any leftover oatmeal can be stored in an airtight container for 2-3 days, and can be easily reheated in a microwave. You will probably want to stir in a little bit more milk before microwaving it to ensure a creamy texture. This recipe can be easily doubled in case you have a larger family, or want to have extra maple nut oatmeal pre-made in the fridge for quick, filling breakfasts on the go! 

    Thanks for stopping by today. I hope you have the opportunity to make this yummy and “not boring” oatmeal for yourself or those you love. Have a wonderful day, and come back soon!

    Looking For More BREAKFAST Recipes?

    You can find all of my breakfast recipes in the Recipe Index, located at the top of the page. I have quite a variety of breakfast recipes you might 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: The cookbook “500 Treasured Country Recipes” by Martha Storey & Friends, published in 2000 by Schoolhouse Road, page 45.

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    Maple Nut Oatmeal
    Prep Time
    5 mins
    Cook Time
    7 mins
    Total Time
    12 mins
     

    Maple Nut Oatmeal, with apples, raisins, pecans (or walnuts) and maple syrup is an easy, filling, delicious breakfast everyone will enjoy!

    Category: Breakfast
    Cuisine: American
    Keyword: maple nut oatmeal
    Servings: 4
    Calories Per Serving: 244 kcal
    Author: JB @ The Grateful Girl Cooks!
    Ingredients
    • 1¾ cup milk (I used 1%)
    • 1 cup old-fashioned rolled oats
    • 1½ teaspoons butter
    • 1 pinch salt
    • ½ cup unpeeled apple, chopped
    • ¼ cup walnuts or pecans (chopped)
    • ¼ cup raisins
    • ⅛ cup real maple syrup
    • ¼ teaspoon ground cinnamon
    OPTIONAL GARNISH: sprinkle with brown sugar OR drizzle with more maple syrup
      US Customary - Metric
      Instructions

      1. Pour milk into a large saucepan; bring it to a gentle boil on medium heat. Once it begins to boil, add the rolled oats; stir to combine. Add butter and salt to oats. Cook on medium heat for 5 minutes, stirring often. Milk will reduce in volume as it is absorbed into the oats.

      2. When oatmeal has cooked for 5 minutes, remove the pan from the heat. Stir in chopped apples, raisins, walnuts (or pecans), maple syrup and cinnamon, until fully combined. Immediately divide hot oatmeal into individual portions and place in serving bowls.

      3. Add a bit of additional milk (if desired) and stir to the consistency you prefer (oatmeal is thick). OPTIONAL BUT RECOMMENDED: Drizzle a little maple syrup over the top of each serving OR sprinkle each portion with a teaspoon of brown sugar. Serve hot, and enjoy!

      Nutrition Facts
      Maple Nut Oatmeal
      Amount Per Serving (1 (1/4 of total))
      Calories 244 Calories from Fat 81
      % Daily Value*
      Fat 9g14%
      Saturated Fat 2g13%
      Cholesterol 9mg3%
      Sodium 73mg3%
      Potassium 375mg11%
      Carbohydrates 36g12%
      Fiber 4g17%
      Sugar 13g14%
      Protein 8g16%
      Vitamin A 249IU5%
      Vitamin C 1mg1%
      Calcium 160mg16%
      Iron 1mg6%
      * Percent Daily Values are based on a 2000 calorie diet.

      Here’s one more to pin on your Pinterest boards!Maple Nut Oatmeal, with apples, raisins, pecans (or walnuts) and maple syrup is an easy, filling, delicious breakfast everyone will enjoy!