Month: August 2021


Aug
2021

Air Fryer Cajun Spuds

categories: Air Fryer Recipes, Side Dishes, Vegetable Dishes
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Make a batch of Air Fryer Cajun Spuds for a yummy side dish! No air fryer? These well-seasoned potatoes can also be roasted in the oven!
Make a batch of Air Fryer Cajun Spuds for a yummy side dish! No air fryer? These well-seasoned potatoes can also be roasted in the oven!

Who likes potatoes, or as they are also called… taters or spuds? We do in our home, and today I want to share a simple side dish recipe for red potatoes with a wonderful seasoning! I call them Air Fryer Cajun Spuds! They are seasoned well, but aren’t too spicy, and I really think you will enjoy them.

The recipe is simple to prepare, and enjoy making them using our air fryer. Guess what? Want to know a little secret?  You can also prepare these yummy potatoes in an OVEN! I realize a lot of people do not have access to an air fryer, so I have included instructions for roasting them in a traditional oven.

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

Make The Cajun Spice Mix

In a small bowl, combine garlic powder, cumin, paprika, onion powder, thyme, cayenne pepper, and salt and ground black pepper. Stir to combine these ingredients. These are the spices you will use to season the red potatoes. Set the mix aside until ready to use.

Seasoning mix for the potatoes are combined in a small bowl.

Prepare The Potatoes (Spuds)

Wash and dry the red potatoes very well to remove any dirt or little sprouts. Cut the potatoes into bite-sized chunks, leaving the peel ON the potatoes. Once all are cut, place them in a medium mixing bowl.

Six cleaned/scrubbed medium red potatoes are used for this recipe.The unpeeled red potatoes are cut into bite sized chunks before seasoning.

Now it’s time to season the potatoes.  The first thing you need to do is drizzle the olive oil over the potatoes. Toss or stir them well, so all the potatoes have some oil on them. Now sprinkle all of the spice mix over the potato chunks. Toss or stir the potatoes well, to distribute the spices and coat all the potatoes with seasoning.

Potatoes are drizzled with olive oil, then Cajun spices are added to season.Air Fryer Cajun Spuds are now seasoned, and are ready for the air fryer or oven.

Time To Cook The Air Fryer Cajun Spuds

USING AN AIR FRYER? Preheat your air fryer to 400°F. Arrange the air fryer Cajun spuds in a single layer in the basket. Cook the potatoes for approximately 9 minutes. Toss or turn the other side, and continue cooking the potatoes for another 7-8 minutes on average.

TIP: Two things can affect your cooking time. 1) Temperatures in air fryers can fluctuate with different models, and 2) The size of the potato chunks can vary between users, so this cooking time is a guide. Test the potatoes for doneness, by inserting a sharp knife into the middle of a potato chunk. When done, they should be crispy on the outside and soft on the inside

USING AN OVEN? Preheat your oven to 350°F. Place a sheet of parchment paper or aluminum foil onto a baking sheet. Add and arrange the potato chunks, keeping them in a single layer. Cook at 350°F. for approx. 25-30 minutes, turning them half way through the baking time. Test for doneness by inserting a knife into one of the chunks. When done, the Cajun spuds should be crispy on the outside and soft on the inside.

The potatoes are placed in an air fryer basket in a single layer.Halfway through cooking, the potatoes are turned, then finish cooking.

Serve The Air Fryer Cajun Spuds

Once the air fryer Cajun spuds are done cooking, remove them from the oven and transfer them into a serving bowl. They taste delicious eaten as is, straight from the oven. If you’re a dipping fan, you can serve them with ranch dressing, BBQ sauce or ketchup on the side!

A white bowl, full of air fryer Cajun spuds, ready to eat!Air Fryer Cajun Spuds, ready to be served alongside a favorite main dish.

I hope you enjoy these tasty taters! We sure do. Thank you for stopping by today, and I sincerely hope you will come back again soon for more family friendly recipes. Have a wonderful day, and may God bless you.

Looking For More AIR FRYER Recipes?

You can find ALL of my recipes in the Recipe Index, located at the top of the page. I have a nice variety of air fryer recipes you might want to check out, 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 book “New Life Promise- Food Meets Faith- Total Trifecta of Weight Loss”, by Isabel D. Price, page 77, published by Live Smart, LLC. 2019

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Air Fryer Cajun Spuds
Prep Time
8 mins
Cook Time
17 mins
Total Time
25 mins
 

Make a batch of Air Fryer Cajun Spuds for a yummy side dish! No air fryer? These well-seasoned potatoes can also be roasted in the oven!

Category: Side Dish, Vegetable Dish
Cuisine: Cajun
Keyword: air fryer cajun spuds
Servings: 4 small servings
Calories Per Serving: 291 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 6 medium red potatoes
  • 2 Tablespoons extra virgin olive oil
Seasoning Mix:
  • ¾ teaspoon garlic powder
  • ¾ teaspoon ground cumin
  • ⅓ teaspoon onion powder
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ½ teaspoon paprika smoky or sweet
  • ¼ teaspoon dried thyme
  • ⅛ teaspoon cayenne pepper
US Customary - Metric
Instructions

  1. In a small bowl, combine garlic powder, cumin, paprika, onion powder, thyme, cayenne pepper, salt and black pepper. Stir to combine. Set seasoning mix aside.

  2. Wash and dry potatoes well to remove any dirt or sprouts. Cut potatoes into bite-sized chunks, leaving peel ON the potatoes. Place potatoes in a medium bowl.

  3. Drizzle olive oil over potatoes. Toss or stir well, so all potatoes have oil on them. Sprinkle all of the spice mix over potatoes. Toss or stir well, to distribute spices and coat all potatoes with seasoning.

Cook- Using An Air Fryer

  1. USING AN AIR FRYER? Preheat air fryer to 400°F. Arrange seasoned potatoes in a single layer in the basket. Cook for approx. 9 minutes. Turn potatoes to other side; continue cooking potatoes for another 7-8 minutes (on average). TIP: Two things can affect your cooking time. 1) Temperatures in air fryers can fluctuate with different models, and 2) The size of the potato chunks can vary between users, so this cooking time is a guide. Test potatoes for doneness, by inserting a sharp knife into the middle of a potato chunk. When done, they should be crispy on the outside and soft on the inside. Transfer to serving bowl, and enjoy!

Cook- Using An Oven

  1. USING AN OVEN? Preheat oven to 350°F. Place a sheet of parchment paper or aluminum foil onto a baking sheet. Add and arrange the potato chunks, keeping them in a single layer. Cook at 350°F. for approx. 25-30 minutes, turning them half way through baking time. Test for doneness by inserting a knife into one of the chunks. When done, Cajun spuds should be crispy on the outside and soft on the inside. Transfer to serving bowl, and enjoy!

Nutrition Facts
Air Fryer Cajun Spuds
Amount Per Serving (1 (1/4 of total))
Calories 291 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 1g6%
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Sodium 350mg15%
Potassium 1478mg42%
Carbohydrates 52g17%
Fiber 6g25%
Sugar 4g4%
Protein 6g12%
Vitamin A 179IU4%
Vitamin C 28mg34%
Calcium 39mg4%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.

Here is one more to pin on your Pinterest boards!Make a batch of Air Fryer Cajun Spuds for a yummy side dish! No air fryer? These well-seasoned potatoes can also be roasted in the oven!

 


Aug
2021

Cinnamon Mocha Coffee

categories: Beverages
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Enjoy some Cinnamon Mocha Coffee, with chocolate, cinnamon, brown sugar and nutmeg! This easy drink can be served hot, or enjoyed as an iced coffee.Enjoy some Cinnamon Mocha Coffee, with chocolate, cinnamon, brown sugar and nutmeg! This easy drink can be served hot, or as an iced coffee.

Today I want to share with you a recipe I found in an old magazine I have in my collection of cookbooks and food magazines. The recipe is for cinnamon mocha coffee, and if you enjoy flavored coffees, you might want to try this delicious beverage!

Guess what? This recipe is simple: spiced and brewed strong coffee is combined with a sweet, homemade mocha, and the results are delicious! The recipe as written, will yield approximately six, 1 cup servings of this delicious cinnamon mocha coffee in just a few minutes.

Top it off with some whipped cream and more cinnamon, and you’ve got a tasty mug of coffee to sip and enjoy! Here’s how to make cinnamon mocha coffee, from scratch.

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

Brew The Coffee

Place ground, DARK roast coffee grounds, ground nutmeg and cinnamon into a coffee filter in a drip coffee maker. Add water to the coffeemaker (5 cups), and brew, according to manufacturer instructions.

Coffee grounds, cinnamon and nutmeg are brewed in a drip coffeemaker.

Prepare The Mocha

Now it’s time to make the mocha that will be added to the hot coffee after it is finished brewing. Measure milk, chocolate syrup and brown sugar into a medium saucepan. Stir until combined, and then cook on medium heat, stirring occasionally, until the brown sugar has dissolved.

Remove the pan from the heat, and then stir in vanilla extract. Pour this hot mocha mixture into the hot coffee as soon as it has finished brewing.

You can pour it directly into the coffee carafe, or transfer the coffee to a saucepan and add the mocha into that pan. Stir well, to fully combine the coffee and the mocha mixture.

Milk, chocolate syrup, and brown sugar are cooked in saucepan until sugar dissolves.Cinnamon mocha coffee is created by added mocha mixture to the brewed, cinnamon spiced coffee.

Garnish And Serve The Cinnamon Mocha Coffee

Serve the cinnamon mocha coffee while very hot. Pour the coffee into mugs, and top each mug with a good sized dollop (or spray) of sweetened, whipped cream.

Sprinkle with a little finely grated chocolate (or cinnamon) on top of the whipped cream, and serve. It tastes great hot, especially on a really COLD day, or any day for that matter.

A mug of hot cinnamon mocha coffee is served, topped with whipped cream and cinnamon.Hot mug of cinnamon mocha coffee, is served with shortbread cookies for a nice treat.

Care For An Iced Cinnamon Mocha Coffee?

If you are a fan of iced coffees, simply let the cinnamon mocha coffee cool completely (room temp. or refrigerated, so ice won’t melt and weaken the brew).

When ready to enjoy a cup of iced cinnamon mocha coffee, simply pour the coffee over crushed ice, and dollop with a shot of whipped cream and a sprinkle of cinnamon. It tastes great on a HOT summer day!

Cinnamon mocha coffee can also be served over ice for a delicious cold drink.

I really hope you try this recipe for cinnamon mocha coffee. You can store any leftovers in the refrigerator. Then reheat or add ice, depending on how you want to enjoy this flavorful coffee.

If you like flavored coffees, be sure to try my recipe for Orange Spiced Coffee. if has great flavor, too, and is easy to make! Thanks for stopping by, and please come back soon for more family-friendly recipes. Take care, and have a GREAT day!

Looking For More HOT or COLD BEVERAGE Recipes?

You can find ALL of my recipes in the Recipe Index, located at the top of the page. I have a nice variety of both hot and cold drinks, 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: “Taste of Home” magazine, April/May 2006 edition, page 10, published by Reiman Publications, Inc.

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Cinnamon Mocha Coffee
Prep Time
5 mins
Cook Time
0 mins
Total Time
5 mins
 

Enjoy some Cinnamon Mocha Coffee, with chocolate, cinnamon, brown sugar and nutmeg! This easy drink can be served hot, or as an iced coffee.

Category: Beverage
Cuisine: American
Keyword: cinnamon mocha coffee
Servings: 6 (1 cup servings)
Calories Per Serving: 104 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • ½ cup ground dark roast coffee
  • 1 Tablespoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 5 cups water
  • 1 cup milk
  • ⅓ cup chocolate syrup
  • ¼ cup (packed) brown sugar
  • 1 teaspoon vanilla extract
  • whipped cream, cinnamon for garnish (optional)
US Customary - Metric
Instructions

  1. Place ground, DARK roast coffee grounds, ground nutmeg and cinnamon into a coffee filter in a drip coffee maker. Add water to the coffeemaker (5 cups), and brew, according to manufacturer instructions.

  2. Measure milk, chocolate syrup and brown sugar into medium saucepan. Stir until combined; cook on medium heat, stirring occasionally, until brown sugar has dissolved. Remove pan from heat; stir in vanilla. Pour hot mocha mixture into the brewed coffee as soon as it has finished brewing. You can pour it directly into the coffee carafe, or transfer the coffee to a saucepan and add the mocha into that pan. Stir well, to fully combine.

  3. TO SERVE HOT- Pour hot coffee into mugs; top each mug with a dollop (or spray) of sweetened, whipped cream. Sprinkle with finely grated chocolate or a little cinnamon, and serve. ENJOY!

  4. TO SERVE ICED- Let coffee cool completely. When ready to enjoy a cup of iced coffee, simply pour over crushed ice, and dollop with whipped cream and a sprinkle of cinnamon. ENJOY!

Nutrition Facts
Cinnamon Mocha Coffee
Amount Per Serving (1 cup (8 oz.))
Calories 104 Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 1g6%
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 2mg1%
Sodium 42mg2%
Potassium 116mg3%
Carbohydrates 23g8%
Fiber 1g4%
Sugar 19g21%
Protein 2g4%
Vitamin A 81IU2%
Vitamin C 1mg1%
Calcium 79mg8%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Enjoy some Cinnamon Mocha Coffee, with chocolate, cinnamon, brown sugar and nutmeg! This easy drink can be served hot, or as an iced coffee.


Aug
2021

Italian Chicken Parmesan Meatballs

categories: Chicken, Italian, Main Dishes
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It’s so easy to make Italian Chicken Parmesan Meatballs! Mix and bake delicious, healthy meatballs to serve as is, or with a favorite sauce.
It's so easy to make Italian Chicken Parmesan Meatballs! Mix and bake delicious, healthy meatballs to serve as is, or with a favorite sauce.

Today I want to share a quick and easy recipe for Italian Chicken Parmesan Meatballs. The recipe is simple to prepare, and the Italian-seasoned meatballs are really yummy, whether you enjoy them plain (even though there’s nothing “plain” about them!), or with a favorite sauce!

I found the original recipe in a book I purchased from the New Life Promise healthy eating plan (from Isabel D. Price), and have made them quite a few times since. After a few minor tweaks (and adding more spices) to her original recipe, my husband and I fell in love with these meatballs. Honestly, they are seasoned so nicely, you can simply eat them straight out of the oven, and forget the pasta OR sauce. 

So, if you are trying to eat a little more “healthy”, I would love to recommend these Italian Chicken Parmesan Meatballs to you. This recipe makes 4 servings, but I suggest doubling the recipe, because these little beauties freeze very well. Here’s how easy they are to make:

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

Combine All The Ingredients

Preparing the meatball mixture could not be any easier! Place all the ingredients in a large mixing bowl, and then mix them well, until fully combined. It is a bit messy, but I’ve found the easiest way to do this is to use my (clean) hands, and just get in there, and mix up the ingredients! You can also use a fork to do this… just sayin’.

The recipe calls for almond flour (which is gluten-free), but if that is not available, you can certainly use all purpose flour. Once the ingredients are well-combined, you will have a bowl of well-seasoned ground chicken, ready and waiting for you to shape into meatballs.

Ingredients for the Italian Chicken Parmesan Meatballs are placed in a large bowl before combining.After combining the ingredients, the ground chicken mixture is ready to form meatballs.

Time to Form The Italian Chicken Parmesan Meatballs

Now it’s time to make Italian Chicken Parmesan Meatballs! Again, using your hands, roll the ground chicken mixture into 12 evenly shaped, round meatballs.

Place the meatballs onto a parchment paper-lined baking sheet, leaving a small space in between each of them. Now they’re ready to bake! See how easy they are to make?

Twelve meatballs are placed on a parchment paper-lined baking sheet to bake.

Time To Bake!

Place the baking sheet (and meatballs!) into a preheated 350°F. oven on a middle rack. Bake the Italian Chicken Parmesan Meatballs for approximately 22-25 minutes, until cooked through and lightly browned on top. Oven temperatures vary, so you might want to check them at the 22 minute mark.

If you would like them browned a bit more after they’re done baking (we do!), simply switch the oven to the broiler setting. Place the baking sheet about 3-4″ from the broiler element, and broil the meatballs for 1-2 more minutes. Rotate the pan halfway through the broiling time. TIP: KEEP AN EYE ON THEM SO THEY DON’T BURN!

Once baked, the Italian Chicken Parmesan Meatballs will be golden brown on top.A close up of one of the Italian Chicken Parmesan Meatballs on a spatula.

Ready To Eat Italian Chicken Parmesan Meatballs!

When done, immediately serve the Italian Chicken Parmesan Meatballs while hot. If you want to go the all healthy route, simply place 3 meatballs per serving on a plate, and serve alongside a cool, crisp mixed green salad, or a favorite vegetable.

You can also serve these delicious, healthy meatballs with your favorite sauce and pasta. It’s your choice! However you choose to serve them, I think you are gonna love these delicious meatballs. They also freeze well, so you can save a few for another meal, if desired.

Three Italian Chicken Parmesan Meatballs on a plate with a mixed green salad on the side.

I really hope you enjoy this simple recipe. We sure do! The meatballs are easy to make, so they are perfect for a busy day! Thanks for stopping by today. I hope you will come back again soon, for more family friendly recipes. Take care, and have a wonderful day.

Looking For More MEATBALL Recipes?

You can find ALL of my recipes in the Recipe Index, located at the top of the page. I have several meatball 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

Recipe adapted from: The book “Food Meets Faith- Total Trifecta of Weight Loss”, by Isabel D. Price, page 78, New Life Promise, published by Live Smart Solutions, LLC, 2019

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Italian Chicken Parmesan Meatballs
Prep Time
10 mins
Cook Time
22 mins
Total Time
32 mins
 

It's so easy to make Italian Chicken Parmesan Meatballs! Mix and bake delicious, healthy meatballs to serve as is, or with a favorite sauce.

Category: Dinner, Lunch
Cuisine: Italian
Keyword: Italian Chicken Parmesan Meatballs
Servings: 4 (3 meatballs per serving)
Calories Per Serving: 261 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 1 pound ground chicken
  • 1¼ cups chopped, fresh spinach leaves
  • ⅓ cup grated Parmesan cheese
  • ⅓ cup all purpose flour can substitute almond flour for gluten-free
  • 3 cloves garlic minced
  • 1 large egg lightly beaten
  • ½ teaspoon sea salt
  • ¼ teaspoon ground black pepper
  • ¼ teaspoon Italian seasoning
  • ¼ teaspoon onion powder
  • ¼ teaspoon red chili pepper flakes (optional, but good)
US Customary - Metric
Instructions

  1. Preheat oven to 350°F. Line a rimmed baking sheet with parchment paper and set aside.

  2. Place all ingredients in a large mixing bowl. Mix ingredients well (you can use your hands or a fork), until they're fully combined.

  3. Using your hands, divide and roll ground chicken mixture into 12 evenly shaped, round meatballs. Place meatballs onto the parchment paper-lined baking sheet, leaving a small space between each one.

  4. Place baking sheet into preheated oven on the middle rack. Bake meatballs for approx. 22-25 minutes, until cooked through and lightly browned on top. Oven temperatures vary, so check them at the 22 minute mark. TIP: If you would like them browned a bit more after they're done, simply switch oven to the broiler setting. Place baking sheet about 3-4" from the broiler element. Broil meatballs for 1-2 more minutes. Rotate pan halfway through broiling time. TIP: KEEP AN EYE ON THEM SO THEY DON'T BURN!

  5. Remove from oven, and transfer the meatballs from baking sheet to plates. Serve as is, or with a favorite sauce or side dish. Enjoy!

Recipe Notes

NOTE: Caloric calculation made using all purpose flour

Nutrition Facts
Italian Chicken Parmesan Meatballs
Amount Per Serving (1 3 meatballs)
Calories 261 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 4g25%
Trans Fat 1g
Polyunsaturated Fat 2g
Monounsaturated Fat 5g
Cholesterol 151mg50%
Sodium 514mg22%
Potassium 699mg20%
Carbohydrates 10g3%
Fiber 1g4%
Sugar 1g1%
Protein 26g52%
Vitamin A 1059IU21%
Vitamin C 3mg4%
Calcium 125mg13%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!It's so easy to make Italian Chicken Parmesan Meatballs! Mix and bake delicious, healthy meatballs to serve as is, or with a favorite sauce.


Aug
2021

Mini Peach Cobbler Skillets

categories: Cobblers and Crisps, Desserts
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Enjoy the taste of summer with these cute, yummy 6″ mini peach cobbler skillets a la mode! Recipe makes makes 6 servings (2 per skillet).
Enjoy the taste of summer with these cute, yummy 6" mini peach cobbler skillets a la mode! Recipe makes makes 6 servings (2 per skillet).

Do you enjoy peach cobbler? We really do! I make at least ONE peach cobbler every single summer, using the fresh local peaches we pick at U-Pick farms, the Farmer’s Market or the store. It’s a dessert I always look forward to serving. YUM.

Today I want to share a recipe for these cute little mini peach cobbler skillets! I adapted this recipe from a peach cobbler recipe I made last summer. You will need three 6″ mini cast iron skillets (you can get them online fairly cheaply), and they are a fun way to serve and share this treat with a spouse, significant other, family or friends.

Each skillet will yield two servings, but if you are feeling EXTRA hungry (ha ha), each person (3 total) can have their own! Served with a scoop (or two) of vanilla ice cream, these mini peach cobbler skillets will be a huge hit! The recipe is fairly simple, too. Honestly the hardest thing is simply peeling and slicing the peaches! Here’s how to make this delicious dessert.

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

Prepare The Peach Cobbler Filling

For this recipe we use fresh peaches. You can use 3-4 LARGE peaches or about 6 medium sized peaches. We were given some delicious peaches by some of our neighbors, so I used several to make this dessert. Aren’t they gorgeous?

To make the peach cobbler filling, peel, cut in half, and remove the pit from the peaches. Slice the peaches into about 1″ slices, and place them in a large saucepan. Add fresh lemon juice, ½ cup granulated sugar, vanilla extract and ground cinnamon. Stir the peaches gently until all ingredients are combined.

Fresh peaches are ready to peel, pit and slice for the cobbler skillets.

Bring the peach mixture to a boil, on medium-high heat, stirring constantly while it cooks. When it begins boiling, remove the pan from the heat, set aside, and let it cool down on the counter.

Sliced peaches and other ingredients are brought to a boil in a saucepan.

Make The Batter

While the peaches are cooling down, you can make the batter for the Mini Peach Cobbler Skillets. In a large mixing bowl, sift flour, granulated sugar, baking powder, and salt. Pour in the milk, and stir only until the ingredients are fully combined (don’t overmix). Set the batter aside.

Mixing the batter for the mini peach cobbler skillets is easy!

Preparing The Mini Peach Cobbler Skillets

Okay… now it’s time to fill the skillets. Melt the butter and then divide it evenly between three 6″ mini cast iron skillets. Brush or swirl it to cover bottom of skillet. Next you will need to pour in the batter (dividing it evenly between the three skillets). DO NOT STIR THE BATTER INTO THE MELTED BUTTER! It should just sit on top of the melted butter!

The final step is to add the peach filling, dividing it evenly between the three skillets. DO NOT STIR THE PEACHES INTO THE BATTER! They should just sit on top of the batter. As the mini cobblers bake, the batter will rise up and cover a good part of the peaches.

Melted butter is divided between three 6" cast iron mini skillets.Batter is poured onto the top of melted butter, but is not stirred in.Peach filling is added to the top of the cobbler batter, but is not stirred in.

Baking the Mini Peach Cobbler Skillets

Now the mini peach cobbler skillets are ready to bake! Place the skillets (uncovered) on the middle rack in a preheated 375°F. oven. Bake the mini peach cobbler skillets for 35-40 minutes. Once done, the top of the cobblers should be golden brown and the peach filling should be hot and bubbly.

Carefully remove the skillets from the oven. Transfer the skillets to a wire rack and let them cool slightly for 5-10 minutes, before serving.

After baking, the mini peach cobbler skillets cool slightly on a wire rack.

Time To EAT!

Each skillet is fairly small, but is enough for two servings per skillet, unless you just want to gobble the whole thing up (your choice). My hubby likes to eat half of his, then save the other half for the next day!

To serve, simply top each of the mini peach cobbler skillets with a small scoop of vanilla ice cream. Grab a spoon and dig in… they are DELICIOUS! By the way… if you want to freeze them, let them completely cool, then wrap the skillets very well in plastic wrap and then aluminum foil. When ready to enjoy later, simply thaw completely and re-warm.

The peach cobbler is golden brown on top and the filling is bubbly once done baking.Top each of the mini peach cobbler skillets with a scoop of vanilla ice cream and serve!

I hope you enjoy these mini peach cobbler skillets! We love them, and they are a delicious dessert, especially when presented/served in cute little cast iron skillets! Thank you for stopping by, and I hope you will come back soon for more family friendly recipes. Have a great day!

Looking For More COBBLER Or CRISPS Recipes?

You can find ALL of my recipes in the Recipe Index, located at the top of the page. I have a wonderful variety of delicious cobbler and crisps 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: My previously published recipe for Fresh Peach Cobbler.

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Mini Peach Cobbler Skillets
Prep Time
15 mins
Cook Time
35 mins
Total Time
50 mins
 

Enjoy the taste of summer with these cute, yummy 6" mini peach cobbler skillets a la mode! Recipe makes makes 6 servings (2 per skillet).

Category: Desssert
Cuisine: American
Keyword: mini peach cobbler skillets
Servings: 6 (2 per skillet)
Calories Per Serving: 279 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 3-4 large peaches or 6 medium
  • ½ cup granulated sugar
  • ½ Tablespoon fresh lemon juice
  • ½ teaspoon vanilla extract
  • ½ teaspoon ground cinnamon
  • ½ cup all purpose flour
  • ½ cup granulated sugar
  • ½ Tablespoon baking powder
  • ⅛ teaspoon kosher salt
  • ½ cup milk
  • 4 Tablespoons butter = ½ stick, melted
US Customary - Metric
Instructions

  1. Preheat oven to 375°F.

  2. Make Peach Filling: Peel, cut in half, and remove pit from peaches. Cut peaches into 1" slices; place in large saucepan. Add ½ cup sugar, lemon juice, vanilla and cinnamon. Stir gently until ingredients are combined. Bring mixture to a boil on medium-high heat, stirring constantly while it cooks. When it begins boiling, remove pan from heat, set aside, and let cool.

  3. Make Batter: In large mixing bowl, sift flour, sugar, baking powder and salt. Pour in milk; stir only until ingredients are fully combined (don't overmix). Set batter aside.

  4. Make The Cobbler Skillets: Melt butter and divide it evenly between three 6" mini cast iron skillets. Brush or swirl it to cover bottom of skillet. Pour in the batter (dividing it evenly between skillets). DO NOT STIR THE BATTER INTO THE MELTED BUTTER! It should sit on top of the melted butter. Add peach filling, dividing it evenly between skillets. DO NOT STIR THE PEACHES INTO THE BATTER! They should sit on top of the batter. As they bake, the batter will rise up and cover a good part of the peaches.

  5. Bake: Place skillets (uncovered) on middle rack in oven. Bake for 35-40 minutes. When done, the top of the cobblers should be golden brown and peach filling should be bubbly. Carefully remove hot skillets from oven; place on wire rack to cool for 5-10 minutes, before serving. Serve with ice cream, if desired. Enjoy!

Nutrition Facts
Mini Peach Cobbler Skillets
Amount Per Serving (1 (1/2 of skillet))
Calories 279 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 5g31%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 21mg7%
Sodium 125mg5%
Potassium 313mg9%
Carbohydrates 51g17%
Fiber 2g8%
Sugar 42g47%
Protein 3g6%
Vitamin A 558IU11%
Vitamin C 6mg7%
Calcium 79mg8%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Enjoy the taste of summer with these cute, yummy 6" mini peach cobbler skillets a la mode! Recipe makes makes 6 servings (2 per skillet).


Aug
2021

Smoky Grilled Chicken Marinade

categories: Sauces and Dressings
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Make this simple, no fuss, Smoky Grilled Chicken Marinade to add extra flavor to your chicken before cooking on the BBQ. It’s good on steak, too.
Make this simple, no fuss, Smoky Grilled Chicken Marinade to add extra flavor to chicken before cooking on the BBQ. It's good on steak, too.

I am always on the lookout for new recipes to try, and nine times out of ten, we end up enjoying them! This simple marinade is full of flavor, and is a cinch to make. The recipe makes enough to marinate 4 pieces of chicken (shown in my photos) or it can also be used to marinate 2 beef steaks. This recipe can easily be doubled for larger quantities of meat.

I found this recipe years ago in one of the old cookbooks in my collection, and changed a couple things, to suit our taste. The original author said it is a “copycat” recipe from Stuart Anderson’s steakhouse. They use it primarily on steaks, but we think it is a FANTASTIC marinade for chicken! We haven’t had a Stuart Anderson’s restaurant in our city for many years, but I knew their marinade recipe HAD to be good. Guess what? It IS good!

NOTE: The meat you use will need to marinate for at least 4 hours (or overnight) for the BEST flavor, so plan ahead. I usually put the marinated meat into the refrigerator first thing in the morning, and it’s perfectly marinated by dinner time! EASY PEASY! Here’s how to make this smoky grilled chicken marinade.

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

Making The Smoky Grilled Chicken Marinade Is EASY!

The ingredients in this marinade are Liquid Smoke (found in most grocery stores), garlic, oil, water, salt, red pepper flakes, and fresh parsley. Measure all of the ingredients (except for the meat) into a medium sized bowl. Whisk these ingredients well, for a couple minutes, until they become fully blended.

Ingredients to make the smoky grilled chicken marinade are mixed together in a bowl.After mixing, the flavorful marinade is ready to add to raw chicken.

Marinating The Chicken Pieces

Place 4 pieces chicken (I used 4 thighs) in a container with a lid OR in a re-sealable plastic bag. Pour the marinade over the meat, and then seal the bag. Make sure some of the marinade covers all sides of the meat.

Place the sealed bag in the refrigerator and let the meat marinate for at least 4 hours OR overnight. Occasionally turn the bag over to re-distribute the marinade, for best results.

Four chicken thighs are soaking in the marinade in a re-sealable bag for several hours.

Onto The Grill They Go!

Remove the chicken from the marinade after it has marinated for at least 4 hours. You can discard any remaining marinade. Cook the chicken (or steaks, if using) on a hot BBQ grill until done.

Chicken is done when it reaches an internal temperature of 160°F (white meat) and 165°F (dark meat). **If using the marinade for steaks, cook them to your desired doneness. Once done, transfer the cooked meat to a serving platter.

Chicken cooking on the BBQ after soaking in the smoky grilled chicken marinade for hours.

Ready To Enjoy Some Delicious Grilled Chicken!

Now you’re ready to enjoy the chicken with it’s nice flavor from the smoky grilled chicken marinade. Serve the chicken (or steak) with a couple of your favorite side dishes and enjoy a delicious, simple meal.

Grilled chicken thighs are ready to enjoy after marinating in sauce, then being grilled.Ready to eat the chicken flavored with smoky grilled chicken marinade,The grilled chicken thighs have a nice smoky flavor and are served with fruit salad and rice.

I hope you’ll try this simple recipe for smoky grilled chicken marinade. It imparts a nice, “smoky” flavor to the chicken (or steaks, if using), which we really enjoy. Thank you for stopping by, and I hope you’ll come back soon for more family-friendly recipes. Have a great day!

Looking For More SAUCE Or MARINADE Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have a variety of sauce recipes, both savory and sweet 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.

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Author's signature

Recipe adapted from: the book “Top Secret Restaurant Recipes”, by Todd Wilbur, published 1997 by The Penguin Group, page 281.

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Smoky Grilled Chicken Marinade
Prep Time
5 mins
Marinating Time (inactive prep)
1 hr
Total Time
1 hr 5 mins
 

Make this simple, no fuss, Smoky Grilled Chicken Marinade to add extra flavor to your chicken before cooking on the BBQ. It's good on steak, too.

Category: Grilling Sauce, Marinades
Cuisine: American
Keyword: smoky grilled chicken marinade
Servings: 1 TOTAL AMOUNT
Calories Per Serving: 80 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 4 teaspoons Liquid Smoke
  • 2 teaspoons vegetable oil
  • ½ cup water
  • 1½ teaspoons kosher salt
  • 2 cloves garlic , minced
  • ¼ teaspoon onion powder
  • ¼ teaspoon minced, fresh parsley
  • 1 pinch red pepper flakes , optional, but good
Enough for 4 pieces chicken OR 2 beef steaks
    US Customary - Metric
    Instructions

    1. Measure all ingredients (except for the meat) in a medium sized bowl. Whisk well for a couple minutes, until fully blended.

    2. Place 4 pieces chicken (or 2 steaks) in a flat container with a lid OR in a re-sealable plastic bag. Pour marinade into the bag/container; seal bag/container. Make sure all sides of meat are covered with some of the marinade. Place bag/container in refrigerator. Let meat marinate at least 4 hours OR overnight. Occasionally turn bag (or meat in container) over to re-distribute the marinade, for best flavor. When ready to cook, remove meat from bag or container. Discard marinade.

    3. Cook chicken on a hot BBQ grill until done. Chicken is done when it reaches an internal temperature of 160°F (white meat) and 165°F (dark meat). If using the marinade for steaks, cook them to your liking. Once done, transfer the cooked meat to a serving platter. Serve, and enjoy!

    Recipe Notes

    NOTES: The total amount of marinade is enough for 4 pieces of chicken OR 2 steaks, but can easily be doubled.

    Nutrition Facts
    Smoky Grilled Chicken Marinade
    Amount Per Serving (1 Total Amount Of Marinade)
    Calories 80 Calories from Fat 72
    % Daily Value*
    Fat 8g12%
    Saturated Fat 7g44%
    Polyunsaturated Fat 1g
    Monounsaturated Fat 1g
    Sodium 3542mg154%
    Potassium 32mg1%
    Carbohydrates 2g1%
    Fiber 1g4%
    Sugar 1g1%
    Protein 1g2%
    Vitamin A 32IU1%
    Vitamin C 2mg2%
    Calcium 19mg2%
    Iron 1mg6%
    * Percent Daily Values are based on a 2000 calorie diet.

    Here’s one more to pin on your Pinterest boards!Make this simple, no fuss, Smoky Grilled Chicken Marinade to add extra flavor to chicken before cooking on the BBQ. It's good on steak, too.

     


    Aug
    2021

    Smoked Brisket Of Beef

    categories: Beef, For The BBQ Grill, Main Dishes, Traeger Grill Recipes
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    Enjoy smoked brisket of beef, cooked on a smoker grill. Cut the brisket in slices to serve, or shred and add BBQ sauce for a great sandwich!
    Enjoy smoked brisket of beef, cooked on a smoker grill. Cut the brisket in slices to serve, or shred and add BBQ sauce for a great sandwich!

    We enjoy using our Traeger grill, especially in the summers when we don’t want to heat up the kitchen, and it’s nice outside. This recipe for smoked brisket of beef is a delicious meal, and any leftovers make great BBQ brisket sandwiches, too! I got the original recipe from Trager grills website, so I knew it would be a good one!

    My husband asked me to get a beef brisket at the store, using a free gift certificate we had received. I was wondering how the two of us could eat an entire brisket, but since the certificate got us a free 12 pound brisket, I obliged. I knew any leftover meat could make several meals for us, which meant less cooking! A win-win!

    For this smoked brisket of beef, you will need to plan ahead. The beef is well seasoned, and then it needs to be refrigerated overnight before you can put it on the smoker. As long as you can do that step , the rest is smoking it low and slow for best flavor. Here’s how to make this smoked brisket of beef:

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

    Make The Seasoning Mix For The Smoked Brisket Of Beef

    The seasoning mix is very simple to make, and adds great flavor to the beef brisket. Place sea salt, onion powder, and black pepper in a small bowl, and stir to combine. The next thing you will need to add to the spices is garlic paste.

    You can easily make your own garlic paste by chopping fresh garlic (2 T. for this recipe). Take 1 T. of sea salt and put it on a cutting board. Using the FLAT side of a large knife, rub the salt and chopped garlic together over and over. When done, the salt breaks down the garlic a bit and it becomes thick, like paste. Stir the garlic paste into the spices until combined.

    Spice rub for the beef brisket is combined in a bowl, and is ready for garlic paste to be added.Making garlic paste involves smashing chopped garlic cloves with coarse salt using flat side of a knife.

    Season Then Refrigerate Brisket Overnight

    After trimming the fat on the beef brisket to about 1/4″ thick, it is time to season the beef with the spice rub. This fat trimming will reduce the overall weight of the brisket. Place the brisket onto a large baking sheet to do this.

    Cover the entire surface of the brisket liberally with the rub, patting it onto the surface of the meat to adhere. Use all the spices to cover top, bottom and sides of the beef. Cover the meat with foil, and refrigerate the brisket overnight (at least 8 hours).

    Covered in spice rub, the beef brisket is ready to put on the smoker grill.

    Ready To Smoke The Beef Brisket

    Remove the brisket from the refrigerator and let it sit for about 45 minutes to take the chill off before smoking the meat. Once you’re ready to go, fire up your smoker according to manufacturer instructions. Preheat smoker to 225°F. with the lid closed (for about 15 minutes). For this recipe we used mesquite pellets in the hopper- hickory pellets are great for this brisket, also. I also like to add a pan full of water on the top shelf (creates moisture/steam as the brisket cooks-optional)

    Put the brisket onto the grate, with the fat side facing down, in the center of the grill. Smoke the brisket of beef for approx. 4½ – 5 hours, or until it reaches an internal temperature of 160°-165°F. Temperatures tend to vary or fluctuate on various smokers, so be sure to check the internal temperature occasionally.  By the way… see those smoked chocolate chip cookie skillets? Uh huh. YUM!

    The smoked brisket of beef is cooked for several hours uncovered on the smoker grill.

    Once the meat registers that temperature internally, take the brisket off the smoker. Wrap the entire brisket securely in aluminum foil (or butcher paper). Place it back onto the gill, and let it continue cooking.

    The smoked brisket of beef will need to cook for approx. another 4 hours or so, or until the meat reaches an internal temperature of 203°F. The total smoking and cooking time will end up being between 8½-9½ hours. Of course, temperatures fluctuate on smokers as we all know, so your final cooking time may vary.

    A temperature probe is used to gauge an internal temperature of 203°F in the beef brisket.

    Let The Smoked Brisket Of Beef REST!

    After removing the brisket from the grill, you will need to let the meat rest for 1 hour before slicing. Slicing the meat too soon can result in a lot of the juices running out of the meat. Letting it sit allows time for the juices to redistribute throughout the beef. After all your work cooking the beef, you want it to be nice and juicy, right? Here are two options for this:

    OPTION #1: Keep the brisket tightly wrapped in foil and  let it sit, undisturbed on the counter, or OPTION #2: Keep meat tightly wrapped in foil and let it rest in a covered cooler. You know, the kind of insulated cooler you take to the beach. It helps insulate and keep the meat nice and warm. Your choice.

    The smoked brisket of beef is unwrapped and rests for awhile before slicing.

    Time To EAT!

    After the smoked brisket of beef has finished resting, slice it against the grain. Cut each slice about 1/4: thick, place the slices on a platter and serve. The brisket is really good, served with coleslaw and some fresh fruit  or baked beans on the side. YUM.

    We also enjoy shredding the brisket leftovers, adding a good quality bar-b-que sauce, and serving it on toasted hamburger buns! If I’m going to shred the beef, I put some of the leftover slices in a slow cooker with bbq sauce for a few hours to SUPER tenderize it BEFORE shredding it. That way we can have an entire other meal from the original brisket.

    Slices of smoked brisket of beef on a cutting board, ready to enjoy.Smoked brisket of beef has been shredded then heated in bbq sauce for a delicious sandwich.

    I hope you’ll have he opportunity to try this recipe for smoked brisket of beef, and trust you will enjoy it, too! Thanks for stopping by, and I hope you will come back again soon. Have a wonderful day.

    Looking For More SMOKER GRILL Recipes?

    You can find ALL of my recipes in the Recipe Index, located at the top of the page. I have a variety of Traeger grill recipes you might be interested in, 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: traegergrills.com/recipes/chef-brisket

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    Smoked Brisket Of Beef
    Prep Time
    10 mins
    Cook Time
    8 hrs
    Total Time
    8 hrs 10 mins
     

    Enjoy smoked brisket of beef, cooked on a smoker grill. Cut the brisket in slices to serve, or shred and add BBQ sauce for a great sandwich!

    Category: Dinner
    Cuisine: American
    Keyword: smoked brisket of beef
    Servings: 10
    Calories Per Serving: 732 kcal
    Author: JB @ The Grateful Girl Cooks!
    Ingredients
    • 12 pound whole packer beef brisket fat trimmed to ¼"
    • ⅓ cup sea salt
    • 2 Tablespoons garlic paste See Notes Section, below
    • 2 Tablespoons onion powder
    • ⅓ cup Black pepper
    US Customary - Metric
    Instructions

    1. Combine sea salt, onion powder, and black pepper in a small bowl. Add garlic paste; stir until combined. See NOTE below to make your own garlic paste.

    2. Trim fat on brisket to about 1/4" thick. Season beef with spice rub. Place the brisket on large baking sheet to do this. Cover top, bottom, sides of brisket liberally with spice mix, using it all. Pat it onto surface of meat to adhere. Cover meat with foil; refrigerate overnight (or at least 8 hours). After refrigerating, remove brisket from refrigerator. Let it sit for about 45 minutes to take the chill off, before adding it to grill.

    3. Preheat smoker to 225°F. with lid closed (approx. 15 minutes), according to manufacturer instructions. Put brisket directly on grate in center of grill, with the fat side facing down. Smoke (lid down) approx. 4½ - 5 hours, or until it reaches an internal temp. of 160°-165°F. Temperatures tend to vary or fluctuate on various smokers; be sure to monitor internal temperature.

    4. Once internal temp. is at temp., take brisket off smoker. Wrap entire brisket securely in aluminum foil (or butcher paper). Place it back onto grill; continue to cook approx. another 4 hours or so, or until meat reaches an internal temperature of 203°F. The total smoking/cooking time will end up being between 8½-9½ hours. Of course, temperatures fluctuate on smokers, so your final cooking time may vary.

    5. Once done, remove brisket from grill; let meat rest for 1 hour before slicing. Letting it sit allows time for juices to redistribute throughout beef. Here are two options for this: OPTION #1: Let it rest on counter, still covered in foil OR OPTION #2: Keep meat in foil and let it rest in a covered cooler (the kind you'd take to the beach). Sealed cooler helps insulate and keep meat nice and warm.

    6. After the smoked brisket of beef has finished resting, slice it against the grain. Cut each slice about 1/4" thick, place the slices on a platter and serve.

    Recipe Notes

    NOTE: Make garlic paste by chopping fresh garlic. Take 1 T. of sea salt; put it on cutting board with garlic. Using FLAT side of large knife, rub salt and garlic together quite a few times, pressing as you go.. When done, salt breaks down the garlic and it becomes thick, like paste. 

    Nutrition Facts
    Smoked Brisket Of Beef
    Amount Per Serving (1 g)
    Calories 732 Calories from Fat 306
    % Daily Value*
    Fat 34g52%
    Saturated Fat 12g75%
    Polyunsaturated Fat 1g
    Monounsaturated Fat 16g
    Cholesterol 281mg94%
    Sodium 4134mg180%
    Potassium 1628mg47%
    Carbohydrates 7g2%
    Fiber 2g8%
    Sugar 1g1%
    Protein 95g190%
    Vitamin A 43IU1%
    Vitamin C 1mg1%
    Calcium 71mg7%
    Iron 10mg56%
    * Percent Daily Values are based on a 2000 calorie diet.

    Here’s one more to pin on your Pinterest boards!Enjoy smoked brisket of beef, cooked on a smoker grill. Cut the brisket in slices to serve, or shred and add BBQ sauce for a great sandwich!


    Aug
    2021

    EASY Buttermilk Pancakes

    categories: Breakfast
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    Make a batch of delicious, EASY Buttermilk Pancakes from scratch in under 10 minutes! Mix the batter, and onto a griddle or skillet they go!
    Make a batch of delicious, EASY Buttermilk Pancakes from scratch in under 10 minutes! Mix the batter, and onto a griddle or skillet they go!

    If you’re like me, you probably purchase store-bought pancake mix to make pancakes whenever you want to make a big breakfast.

    Did you know it is ridiculously simple  to make easy buttermilk pancakes from scratch in only a few minutes? That’s right! Buttermilk helps to lighten the batter and create airy pancakes!

    Making buttermilk pancakes from scratch only requires a few common ingredients you probably already have in your kitchen. Even if you don’t have buttermilk handy, you can very quickly make a great substitute with milk and white vinegar (tip shown in the printable recipe card).

    Here’s how to make some EASY buttermilk pancakes in practically no time at all.

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

    Make The Pancake Batter

    Whisk together flour, sugar, baking soda, salt and baking powder in a large bowl. Set this bowl of DRY ingredients aside while you mix the wet ingredients.

    In a SEPARATE bowl, whisk together the eggs and buttermilk. These are your WET ingredients.

    Dry pancake batter ingredients are whisked together in a large bowl.Eggs and buttermilk are whisked together in a separate bowl.

    Stir the WET ingredients (egg and buttermilk) into the bowl of dry ingredients. Stir, to combine, just until the ingredients are mixed, but do not OVERMIX.

    This is your batter for the easy buttermilk pancakes. See how easy it is to make the batter from scratch?

    Wet ingredients are combined with dry ingredients to make batter for easy buttermilk pancakes.

    Cooking The Easy Buttermilk Pancakes

    Lightly spray a griddle or large skillet with a non-stick cooking spray or brush on some cooking oil to cover the surface.

    Heat the griddle until hot. Using about 1/4 cup per pancake, pour the pancake batter onto the grill, forming a circle. The pancakes will be approximately 5″ in diameter.

    As the easy buttermilk pancakes cook, large bubbles will appear on the surface of the pancakes, as shown below.

    When there are lots of bubbles on top AND the bottoms of the pancakes are golden brown, carefully flip the pancakes to the other side.

    Pancakes are cooked until bubbles form on surface and bottom sides are golden brown.Time to turn over the pancakes when large bubbles appear on the top.

    Keep Going!

    Continue to cook the pancakes until set, and cooked through. Both sides should be golden brown when done.

    Remove the pancakes from the griddle (or skillet), and transfer them to serving plates. Repeat this process with all the batter, which will yield approximately 15 pancakes.

    You can wrap the pancakes in foil and keep them warm in a low temperature oven while you cook the rest of the pancakes, if you wish.

    Easy buttermilk pancakes cooking on an electric griddle.

    Let’s Eat Some EASY Buttermilk Pancakes!

    When ready to serve, place the hot pancakes onto serving plates, and top each stack with soft (or melted) butter, and some delicious maple syrup.

    I also enjoy easy buttermilk pancakes when served with my homemade Blackberry Pancake Syrup, as seen in the second photo below). YUM!

    A stack of three easy buttermilk pancakes, topped with butter and maple syrup.Blackberry syrup and whipped cream top this stack of easy buttermilk pancakes.

    I hope you will try this simple recipe to make homemade EASY buttermilk pancakes for those you love. They really are delicious, and I hope you enjoy them as much as we do!

    Have a wonderful day, and thank you for stopping by. Please come back again soon for more family-friendly recipes.

    Looking For More PANCAKE Recipes?

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

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    Author's signature

    Original recipe source: “Taste of Home” magazine, Aug./Sept. 2006 issue, pages 16-17, published by Reiman Publications, Inc.

    ↓↓ PRINTABLE RECIPE BELOW ↓↓

    0 from 0 votes
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    EASY Buttermilk Pancakes
    Prep Time
    5 mins
    Cook Time
    5 mins
    Total Time
    10 mins
     

    Make a batch of delicious, EASY Buttermilk Pancakes from scratch in under 10 minutes! Mix the batter, and onto a griddle or skillet they go!

    Category: Breakfast
    Cuisine: American
    Keyword: easy buttermilk pancakes
    Servings: 15 pancakes (approx.)
    Calories Per Serving: 97 kcal
    Author: JB @ The Grateful Girl Cooks!
    Ingredients
    • 2 cups all purpose flour
    • ⅛ cup granulated sugar
    • 1 teaspoon baking soda
    • 1 teaspoon salt
    • ¾ teaspoon baking powder
    • 2 large eggs
    • 2 cups buttermilk (see NOTES below for substitution)
    US Customary - Metric
    Instructions

    1. Whisk together flour, sugar, baking soda, salt and baking powder in a large bowl. Set bowl aside. In a SEPARATE bowl, whisk together eggs and buttermilk.

    2. Stir egg/buttermilk mixture into the bowl of dry ingredients. Stir, to combine, only until ingredients are mixed; do not OVERMIX batter.

    3. Lightly spray griddle or large skillet with a non-stick cooking spray or brush with oil to cover surface. Heat greased griddle until hot. Using about 1/4 cup per pancake, pour batter onto grill, forming a circle, approx. 5" in diameter. As pancakes cook, bubbles will appear on surface of pancakes. When there are lots of bubbles on top AND bottoms of pancakes are golden brown, carefully flip pancakes to the other side. Continue to cook until set and bottom of pancakes are browned. Remove pancakes from griddle; transfer to plates. Repeat process with remaining batter.

    4. Serve pancakes with butter and pancake syrup. ENJOY!

    Recipe Notes

    Notes: BUTTERMILK SUBSTITUTE: Measure 2 cups whole milk into container. Remove 2 Tablespoons milk from container. Add 2 Tablespoons distilled white vinegar (or fresh lemon juice) and stir to combine. Let milk sit 5-10 minutes. Stir and use, as a substitute for buttermilk.

    Nutrition Facts
    EASY Buttermilk Pancakes
    Amount Per Serving (1 pancake)
    Calories 97 Calories from Fat 18
    % Daily Value*
    Fat 2g3%
    Saturated Fat 1g6%
    Trans Fat 1g
    Polyunsaturated Fat 1g
    Monounsaturated Fat 1g
    Cholesterol 28mg9%
    Sodium 272mg12%
    Potassium 90mg3%
    Carbohydrates 16g5%
    Fiber 1g4%
    Sugar 3g3%
    Protein 4g8%
    Vitamin A 89IU2%
    Calcium 52mg5%
    Iron 1mg6%
    * Percent Daily Values are based on a 2000 calorie diet.

    Here’s one more to pin on your Pinterest boards!Make a batch of delicious, EASY Buttermilk Pancakes from scratch in under 10 minutes! Mix the batter, and onto a griddle or skillet they go!


    Aug
    2021

    TexMex Zucchini Squash Skillet

    categories: Side Dishes, Vegetable Dishes
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    TexMex Zucchini Squash Skillet is a tasty, one pan dish with zucchini, corn, red bell pepper, onion, garlic and spices, topped with cheese!
    TexMex Zucchini Squash Skillet is a tasty, one pan dish with zucchini, corn, red bell pepper, onion, garlic and spices, topped with cheese!

    If you’re looking for a delicious veggie side dish, may I suggest this recipe for a TexMex zucchini squash skillet? This yummy side dish can be made in one skillet, and is loaded with fresh veggies, cheese, and flavored with TexMex spices!  

    I enjoy experimenting with fresh vegetables using various methods of cooking, and this is a dish I really enjoyed making. Truly, we loved this side dish, because it features fresh summer produce!

    We used some green and yellow squash from our little backyard garden, and large ear of delicious, fresh corn and red bell pepper straight from the market to create this dish. It’s really easy to make this side dish, and it can even be conveniently served, straight out of the skillet.

    How can you go wrong with fresh, colorful veggies topped with cheese? I typically use grated smoked gouda cheese on top of the veggies for a nice smoky flavor, but cheddar can be substituted, and is equally delicious! Here’s how to make this TexMex Zucchini Squash Skillet.

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    How To Make The TexMex Zucchini Squash Skillet

    You will need a medium sized green zucchini and a yellow squash (yellow zucchini or crookneck). I went out to our garden to cut a yellow squash, and was completely surprised to find a 7-8 inch long zucchini “hiding” under a large leaf on another plant.

    If you have to use small zucchini squash because that’s what you have, try to use at least 2 per color (yellow and green)

    Freshly picked zucchini and yellow squash from our garden, to be used for this recipe.

    Prep The Veggies

    The first thing to do is quickly “prep” the veggies. Cut the ends off the squash then slice into 1″ thick rounds. Cut each round into 1/4ths (shown below).

    Shuck the corn, then cutting from top to bottom, remove the corn kernels. Chop the red bell pepper and onion, and then set these veggies aside.

    Corn, red bell pepper, onion, and squash will be prepped for this veggie dish.Corn kernels are sliced right from the cob to use in the TexMex Zucchini Squash Skillet.

    Time To Cook The TexMex Zucchini Squash Skillet

    Okay… now it’s time to get cooking! Melt the butter in a large skillet on medium heat. Add the squash (yellow and green), corn kernels, onion and red bell pepper to the skillet, and stir to combine.

    Add the salt, pepper, ground cumin and chili powder to the veggies in the skillet. Cook the veggies (uncovered) for 3-4 minutes on medium heat, stirring occasionally.

    Veggies are cooked in melted butter in a large skillet for a few minutes.

    After the veggies have cooked for 3-4 minutes, add the minced garlic and milk to the skillet, and stir to combine. Cook, stirring often for another minute. The milk helps to distribute the spices, and gives this dish a very slight creaminess once done.

    Continue to cook the TexMex Zucchini Squash Skillet on medium heat for about 5-6 minutes, stirring occasionally. You will know the veggies are finished cooking when the squash can be easily pierced with a fork.

    Mine are usually done at about the 5 minute mark. You want the squash to be fork tender, but NOT mushy!

    Minced garlic and a small amount of milk are added to the cooking veggies.When done cooking, the veggies in the TexMex Zucchini Squash Skillet should be fork tender.

    Final Step – Add The Cheese!

    The final step in preparing the TexMex Zucchini Squash Skillet is adding the cheese! REMOVE THE SKILLET FROM THE HEAT, and sprinkle the surface of the hot veggies with grated smoked gouda cheese (or cheddar, if substituting).

    Immediately cover the skillet with foil or a lid, and let the TexMex Zucchini Squash Skillet sit, off the heat, just until the cheese has melted. This should only take a minute or so, and then the dish is ready to be served.

    Grated cheese is sprinkled on the TexMex Zucchini Squash Skillet before serving.A lid is placed on the skillet to allow the cheese a minute to melt on top of the vegetables.

    Time To Enjoy The TexMex Zuchini Squash Skillet

    You can serve this dish straight from the skillet if desired, which keeps the nice look of the gated cheese on top intact. You can also transfer it to a serving platter or bowl. We enjoyed the veggies served on the side of sweet chili and garlic glazed salmon on a bed of rice. Yum.

    The smoked gouda cheese gives the veggies a nice smoky taste, the spices give it a mild TexMex flavor, and the veggies are crisp/tender, and delicious!

    A serving from the TexMex Zucchini Squash skillet, placed on a plate with rice and salmon.

    I really hope you will take the opportunity to make this delicious vegetable dish soon, and trust you’ll enjoy it like we do! Thank you for stopping by, and I sincerely hope you will come back again for more family-friendly recipes. Have a GREAT day!

    Looking for More VEGGIE SIDE DISH Recipes?

    You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have a wonderful variety of delicious veggie side dish recipes you’ll enjoy, including:

    Interested In More Recipes?

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    TexMex Zucchini Squash Skillet
    Prep Time
    10 mins
    Cook Time
    8 mins
     

    TexMex Zucchini Squash Skillet is a tasty, one pan dish with zucchini, corn, red bell pepper, onion, garlic and spices, topped with cheese!

    Category: Side Dish, Vegetable Dish
    Cuisine: American
    Keyword: TexMex zucchini squash skillet
    Servings: 4
    Calories Per Serving: 138 kcal
    Author: JB @ The Grateful Girl Cooks!
    Ingredients
    • 1 Tablespoon butter
    • 1 medium zucchini , sliced and cubed
    • 1 medium yellow squash , sliced and cubed
    • 1 large ear corn , kernels removed
    • ½ medium yellow onion , chopped
    • ¼ cup red bell pepper , chopped
    • ¼ teaspoon salt
    • ⅙ teaspoon EACH: black pepper, ground cumin and chili powder
    • 2 cloves garlic , minced
    • 3 Tablespoons milk
    • ¼ cup smoked gouda cheese (grated) , or grated cheddar cheese
    US Customary - Metric
    Instructions

    1. Prep veggies. Cut ends off squash; slice into 1" thick rounds. Cut each round into 1/4ths. Shuck corn; cut from top to bottom, removing corn kernels. Chop red bell pepper and onion; set veggies aside.

    2. Melt butter in large skillet on medium heat. Add squash, corn, onion, red bell pepper to skillet; stir to combine. Add salt, pepper, cumin and chili powder. Cook (uncovered) for 3-4 minutes on medium heat, stirring occasionally.

    3. Sir in minced garlic and milk. Continue to cook on medium heat about 5-6 minutes, stirring occasionally. Veggies are finished cooking when squash can be easily pierced with a fork. You want the squash to be fork tender, but NOT mushy!

    4. REMOVE SKILLET FROM THE HEAT; immediately sprinkle surface of veggies with grated cheese. Cover skillet with foil or lid, and let skillet rest (off of heat), just until cheese has melted. This only takes a minute or so, and then it's ready to serve, straight from the skillet, if desired. Enjoy!.

    Nutrition Facts
    TexMex Zucchini Squash Skillet
    Amount Per Serving (1 (1/4 of total))
    Calories 138 Calories from Fat 72
    % Daily Value*
    Fat 8g12%
    Saturated Fat 5g31%
    Trans Fat 1g
    Polyunsaturated Fat 1g
    Monounsaturated Fat 2g
    Cholesterol 25mg8%
    Sodium 303mg13%
    Potassium 403mg12%
    Carbohydrates 13g4%
    Fiber 2g8%
    Sugar 6g7%
    Protein 7g14%
    Vitamin A 759IU15%
    Vitamin C 32mg39%
    Calcium 141mg14%
    Iron 1mg6%
    * Percent Daily Values are based on a 2000 calorie diet.

    Here’s one more to pin on your Pinterest boards!TexMex Zucchini Squash Skillet is a tasty, one pan dish with zucchini, corn, red bell pepper, onion, garlic and spices, topped with cheese!