October 2021

Month: October 2021

30
Oct
2021

Salmon and Pearl Couscous Bowl

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Looking for quick dinner ideas? Try a delicious Salmon and Pearl Couscous Bowl, with chives, lemon and peas, and on the table in 30 minutes!

We happen to love salmon in our home. Years ago I didn’t like it… in fact we almost never had it. Then a switch was flipped with my taste buds, and I began to enjoy it. Now for the past 10-15 years we try to eat salmon about once a week, and I LOVE it! Who knew that your taste buds can really change, after all? I even have lots of salmon recipes on my blog now, to prove it!

Today I want to share a really yummy all-in-one meal that features salmon fillets and pearl couscous, topped with a drizzling oil with lemon and chives. Throw in some peas, garlic and shallots for more flavor, and this is a great meal that’s ready to serve in 30 minutes. I found the recipe in one of my beloved cookbooks, and knew I had to share the recipe on my blog. Here’s how to make this delicious 30-minute meal:

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

TIP: Before beginning- preheat your oven to 200°F. Place an empty, oven-proof baking dish (large enough for 4 salmon fillets) in the oven (on a middle rack) while it preheats.

NOTE: The recipe (as written in recipe card below) makes 4 servings. My photos reflect only the amounts used for 2 servings, just so you know.

Cook The Salmon Fillets

Okay… while the oven preheats, prepare the salmon fillets. Pat each one dry using paper towels, and then lightly season the top with salt and pepper. NOTE: The reason to pat the salmon dry is because excess moisture tends to “steam” the salmon. You want them dry so the salmon can be pan-seared and crispy brown.

Heat 1 Tablespoon of the oil in a large non-stick skillet on medium-high heat. When the skillet is really hot, but not smoking, carefully place salmon, seasoned side down into the hot skillet. Cook the salmon (without moving them) in the skillet for about 5 minutes, until the bottom side is nicely browned.

Once the bottom has browned well, transfer the fish into the baking dish that has been heating in the oven, with the browned side of the salmon facing up. Bake the salmon (uncovered) at 200°F. for approx. 15 minutes. When done, the salmon will turn a bit opaque, and will flake easily.

Cook The Pearl Couscous While Salmon Bakes

While the salmon bakes, prepare the couscous. Wipe the skillet (you used for the salmon) clean with paper towels. Put another 1 Tablespoon of oil in the skillet, and heat it on medium-high. Measure the pearl couscous into the hot oil in the skillet. Lightly cook, stirring often, until the couscous turns a light golden brown color. This usually takes only a couple minutes.

Add the lemon zest, minced shallot and garlic to the couscous. Stir and cook for about 30 seconds (don’t burn that garlic!).

Immediately add 3 cups of water to the couscous, and stir to combine. Continue to cook on medium-high heat, stirring often, until the couscous becomes soft, tender to the bite, and the liquid has been absorbed (approx. 11-12 minutes).

Make The Lemon Chive Drizzling Oil While The Couscous Cooks

While the couscous is cooking, make the quick and easy drizzling oil for the finished salmon. Place the remaining 2 Tablespoons of oil in a small bowl, then add 1 Tablespoon of lemon juice and 2 Tablespoons of chopped chives. Whisk well, to fully combine these simple ingredients. Set aside.

Final Steps To Finish This Dish

Now we’re ready for the final steps! As soon as the couscous is tender and the liquid is absorbed, remove the skillet from the heat source. Add frozen peas to the couscous, put a lid on the skillet, and allow to remain undisturbed for 2 minutes. The heat from the couscous will heat the frozen peas through!

After 2 minutes, take off the skillet lid. Stir in the rest of the chopped chives (2 Tablespoons) and lemon juice (1 Tablespoon). Toss gently, to combine these ingredients with the hot couscous. Season to taste with additional salt and pepper, if desired.

Serving The Salmon and Pearl Couscous Bowl

To serve, spoon about one fourth of the couscous into each serving bowl. Carefully place a salmon fillet on top of the couscous, re-stir and then drizzle one fourth of the lemon chive oil over the top of the salmon. Repeat for each serving.

Serve the salmon and pearl couscous bowl while all ingredients are hot, and enjoy this delicious, all-in-one meal! The salmon is nicely browned and should be flaky all the way through. The pearl couscous has a nice light flavor, and the lemon/chive drizzling oil brings it all together in every bite! Hope you enjoy it!

Thank you for stopping by today. I sincerely hope you will come back again soon, to discover more family-friendly recipes to make for those you love. Take care, and have a wonderful day, friends.

Looking For More SALMON Recipes?

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

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Original recipe source: “The Best 30-Minute Recipe” cookbook, page 129, published in 2006, by the Editors of Cooks Illustrated

0 from 0 votes

Salmon and Pearl Couscous Bowl

Prep Time

15 mins

Cook Time

15 mins

Total Time

30 mins

Looking for quick dinner ideas? Try a delicious Salmon and Pearl Couscous Bowl, with chives, lemon and peas, and on the table in 30 minutes!

Category: Main Dish, Seafood

Cuisine: American

Keyword: salmon pearl couscous bowl

Servings: 4

Calories Per Serving: 551 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

4 salmon fillets (approx. 4 ounces per fillet) , 1¼" thick, skinless
salt and pepper , to lightly season salmon
4 Tablespoons olive oil , DIVIDED USE
1½ cups Israeli pearl couscous , uncooked
1 shallot , peeled/finely minced
3 garlic cloves , peeled/finely minced
½ teaspoon grated lemon zest , = finely grated lemon peel
3 cups water
¼ cup chopped chives , DIVIDED USE
2 Tablespoons fresh lemon juice , DIVIDED USE
½ cup frozen peas , frozen, NOT thawed

US Customary - Metric

Instructions

TIP: **Before beginning recipe... preheat oven to 200°F. Place an empty, oven-proof baking dish (large enough for salmon fillets) in the oven on the middle rack while the oven preheats.
COOK SALMON- Pat salmon dry with paper towels; season top lightly with salt/pepper. Heat 1 Tablespoon oil on medium-high heat in a large, non-stick skillet. When oil is really hot, but not smoking, carefully place salmon, seasoned side down into skillet. Cook (without moving fillets) about 5 minutes, until bottom side is well browned. Transfer salmon into heated baking dish with browned side facing up. Bake salmon (uncovered) at 200°F. for 15 minutes.
PREPARE COUSCOUS- While salmon bakes, make the couscous. Wipe salmon skillet clean with paper towels. Add 1 Tablespoon of oil to skillet; heat on medium-high. Measure couscous into skillet. Cook, stirring often, until couscous turns golden brown (2-3 minutes). Add lemon zest, minced shallot and garlic. Stir/cook only about 30 seconds (don't burn garlic!). Immediately add 3 cups of water; stir to combine. Cook on medium-high heat, stirring often, until couscous is tender to the bite, and liquid has been absorbed (approx. 11-12 minutes).
MAKE DRIZZLING OIL- While couscous cooks, make drizzling oil. Put remaining 2 Tablespoons oil in small bowl. Add 1 T. of lemon juice and 2 Tablespoons of chopped chives. Whisk well, to fully combine Set aside.
TO FINISH- When couscous is tender and liquid absorbed, remove skillet from heat. Add frozen peas; put a lid on skillet; let sit undisturbed for 2 minutes (heat from couscous will heat frozen peas through). After 2 minutes, remove skillet lid. Stir in remaining chives (2 T.) and lemon juice (1 Tablespoon). Toss gently, to combine with couscous. Season to taste with salt and pepper, if desired.
TO SERVE- Spoon ¼ of the couscous into each bowl. Carefully place a salmon fillet on top of the couscous. Re-stir lemon/chive/oil mixture; drizzle ¼ of it over top of salmon. Repeat for each serving. Serve hot, and enjoy!

Nutrition Facts

Salmon and Pearl Couscous Bowl

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

Calories 551 Calories from Fat 198

% Daily Value*

Fat 22g34%

Saturated Fat 3g19%

Polyunsaturated Fat 5g

Monounsaturated Fat 13g

Cholesterol 62mg21%

Sodium 68mg3%

Potassium 752mg21%

Carbohydrates 55g18%

Fiber 4g17%

Sugar 2g2%

Protein 32g64%

Vitamin A 294IU6%

Vitamin C 13mg16%

Calcium 48mg5%

Iron 2mg11%

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

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26
Oct
2021

Chocolate Banana Berry Oatmeal

categories: Breakfast

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Make your breakfast look AND taste good with a bowl of Chocolate Banana Berry Oatmeal! Filling and delicious, you’re gonna like it!

Do you enjoy oatmeal for breakfast? I sure do, and for years now have been enjoying it made in a variety of ways 2-3 times a week. It fills me up, and I truly think it tastes delicious, whether it’s made with nuts, raisins, cinnamon, apples, brown sugar, cranberries or other ingredients. THIS recipe is for chocolate oatmeal with fresh fruit. Yep. You heard me, and it’s so good.

A few years ago I shared a recipe on my blog for “healthy chocolate oatmeal“. That recipe originally was discovered online from another blogger named Kristen at Dine And Dish. I loved that dish then and still do, but several months ago decided to make a couple changes, and this recipe is the result. The addition of several ingredients, plus a different cooking style and fresh fruit help this breakfast LOOK good, and it will definitely fill you up!

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

Time To Make Some Oatmeal!

Measure old fashioned oats and milk (I use low-fat) into a medium sized saucepan. Bring this mixture to a low boil, and then cook on low for about 3-4 more minutes. When done, most of the liquid will have reduced.

Take the pan off of the heat source. Immediately stir in a couple Tablespoons of cocoa powder, a teaspoon of pure maple syrup (or honey) and a Tablespoon of almond butter. NOTE: The almond butter is optional, but I like to add it to the oatmeal for a little bit more protein.

Stir these ingredients into the oatmeal until thoroughly incorporated (and almond butter has melted). If the oatmeal becomes too thick for your taste, simply stir in a tiny bit more milk.

Once fully incorporated, transfer the chocolate oatmeal into a small serving bowl. Now it’s time to “pretty it up” for serving and eating!

To Serve Chocolate Banana Berry Oatmeal

Now you’re almost ready to serve Chocolate Banana Berry Oatmeal. The only problem with that is you will still need to add bananas and strawberries, right? Right!

Garnish the top of the finished oatmeal with thinly sliced bananas and strawberries. I love to do this, because the fresh fruit adds a nice “POP” of color which really makes the dish look inviting. The fresh fruit garnish also add additional sweetness, texture and flavor to the chocolate oatmeal

I hope you enjoy this filling and delicious Chocolate Banana Berry Oatmeal! The recipe can be easily doubled or tripled if making it for more than one person. 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 OATMEAL 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 oatmeal recipes you may enjoy, including:

Interested In More Recipes?

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
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0 from 0 votes

Chocolate Banana Berry Oatmeal

Prep Time

5 mins

Cook Time

3 mins

Total Time

8 mins

Make your breakfast look AND taste good with a bowl of Chocolate Banana Berry Oatmeal! Filling and delicious, you're gonna like it!

Category: Breakfast

Cuisine: American

Keyword: chocolate banana berry oatmeal

Servings: 1

Calories Per Serving: 399 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

⅓ cup old fashioned oats ,uncooked
⅔ cup low-fat milk ,or milk of choice
2 Tablespoons unsweetened cocoa powder
1 Tablespoon almond butter , optional but good!
1 teaspoon pure maple syrup , or honey

For Garnish:

2 large strawberries , thinly sliced
½ large banana , thinly sliced

US Customary - Metric

Instructions

Measure old fashioned oats and milk into a medium saucepan. Bring mixture to a low boil, and then cook on low for 3-4 more minutes. When done, most of the liquid will have reduced.
Take pan off the heat. Immediately stir in cocoa powder, maple syrup (or honey) and almond butter (if using). Stir until fully incorporated (and almond butter has melted). If oatmeal becomes too thick for your taste, stir in a bit more milk.
Transfer chocolate oatmeal into a serving bowl. Garnish with thinly sliced bananas and strawberries. Serve, and enjoy!

Recipe Notes

NOTE: Caloric calculation was made using low-fat milk AND almond butter.

Nutrition Facts

Chocolate Banana Berry Oatmeal

Amount Per Serving (1 g)

Calories 399 Calories from Fat 144

% Daily Value*

Fat 16g25%

Saturated Fat 4g25%

Trans Fat 1g

Polyunsaturated Fat 3g

Monounsaturated Fat 7g

Cholesterol 13mg4%

Sodium 81mg4%

Potassium 932mg27%

Carbohydrates 59g20%

Fiber 11g46%

Sugar 24g27%

Protein 15g30%

Vitamin A 211IU4%

Vitamin C 38mg46%

Calcium 291mg29%

Iron 4mg22%

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

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23
Oct
2021

Italian Plum Shortbread Tart

categories: Desserts, Pies/Tarts

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Looking for a fabulous dessert? You’ll love this Italian Plum Shortbread Tart, with juicy plums, buttery shortbread crust, and streusel top!

What To Do With A LOT of Italian Prune Plums?

That was the case last month when a friend of ours gave us a LOT of Italian plums from a friends tree. I gave a bunch of them to one of our sons, but there were still too many for my husband and I to eat!

What is a girl to do? I ended up creating this recipe to use most of them (recipe takes about 25 plums). After making the tart, I also made a jar of Italian plum jam with the remaining plums (yes… we STILL had more plums-go figure).

My inspiration for this recipe is one of my favorite recipes for fruit-filled shortbread tarts. I received a recipe card for an apple shortbread tart many years ago from a dear friend.

Over the years I have modified it to make a boysenberry shortbread tart, and a peach shortbread tart. All those ripe plums inspired me to tweak the recipe once again to make an Italian Plum Shortbread Tart! I decided to use the same crust and topping, but come up with my own Italian plum filling.

SURPRISE, SURPRISE!

WOW! The results turned out amazing and delicious! Who knew that this humble looking plum could be the star in such a delicious fruit tart?

The really cool part is that while the insides of this raw “oblong-shaped” fruit are GOLD in color, after baking they turn a brilliant shade of RED! WAIT… WHAT???

The shortbread crumble serves as both the crust AND the topping for this dessert, which is made using a tart pan with a removeable bottom.

NOTE: No tart pan? You can make this dessert using a 9″ deep dish pie pan. The plums turn out juicy and incredibly delicious inside this yummy Italian Plum Shortbread Tart. YUM! Let me show you how to make it!

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

Prepare The Crust For The Tart

The shortbread crust can be made using a hand held pastry blender, two forks OR a food processor. Place all of the crust ingredients EXCEPT FOR EGG YOLKS in a large bowl (or processor).

Cut the cold butter into the flour mixture until the butter has been reduced to about the size of peas. Add the egg yolks, and mix only until just combined. IMPORTANT- **Measure out 1/4th of this mixture and set aside to sprinkle on top of the tart later.

Pat the remaining shortbread mixture very firmly onto the bottom and up the sides of the tart pan. I like to use the back of a large spoon to do this. Once packed firmly down on the bottom and into the sides, the shortbread crust is ready for the plum filling.

Prepare The Plum Tart Filling

Wash and dry the plums, and leave the skin ON. Slice the plums (from top to bottom) into ¼” slices, and remove the seed from the middle. You should get about 4 slices per plum.

See how the insides are a beautiful golden color BEFORE baking? Discard all the seeds, because we don’t want any of them in this dessert!

You will need a total of 1¼ pounds of sliced plums for this recipe. The weight is calculated AFTER plums have been sliced and the seed has been removed.

For me, that meant using about 25 medium-sized Italian plums. I weighed the total amount of sliced plums occasionally as I cut them up.

Time To Fill The Tart

In a large mixing bowl, gently combine the sliced plums, brown sugar, flour and cinnamon until well-coated. Pour the plum filling into the uncooked shortbread crust, and distribute evenly to fill the crust.

Add Streusel Topping Then Bake!

Evenly sprinkle the top of the fruit with the remaining crumb topping you set aside earlier. Completely cover the the top of the tart. Once done, carefully place the tart on a middle rack in your preheated oven.

TIP: Place a sheet of aluminum foil under the pan, in case of any drips during baking.

Bake at 400°F. for 15 minutes, then reduce the heat to 350°F.. Continue baking for about 25-30 minutes at the lower temperature, until the topping turns golden brown.

When the topping is nicely browned, remove the Italian plum shortbread tart from the oven, and place on a wire rack to cool.

Removing The Tart From The Pan

After the tart has cooled to room temperature, remove the tart from the pan. To do this, place your hand firmly on the bottom metal disc, and gently press the metal disc upward to release it from the sides of the tart pan. Transfer the metal disc with the tart on it to a serving plate.

Can you see the miracle? Those originally golden colored plums have now turned a beautiful shade of red during baking! I think that is amazing!

Time For A Slice Of The Italian Plum Shortbread Tart

The tart will slice the best if it has had the chance to cool. Once ready, slice the Italian plum shortbread tart into slices, and transfer to serving plates. You can see in the photo below that the metal tart pan disc is still in place under the tart.

Serve this fruit tart slightly warm, with a nice big scoop of vanilla ice cream and a mint leaf garnish, if desired. It tastes wonderfully DELICIOUS!

I really hope you will have the opportunity to make this Italian Plum Shortbread Tart for those you love. It’s a fantastic way to use those humble, Italian plums when they are in season.

Thanks for stopping by, and I hope you will come back soon for more family-friendly recipes. Take care, and have a GREAT day!

Looking For More DESSERT Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have lots and lots of dessert recipes you might enjoy, including:

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↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Italian Plum Shortbread Tart

Prep Time

20 mins

Cook Time

35 mins

Total Time

55 mins

Looking for a fabulous dessert? You'll love this Italian Plum Shortbread Tart, with juicy plums, buttery shortbread crust, and streusel top!

Category: Dessert

Cuisine: American

Keyword: Italian Plum Shortbread Tart

Servings: 8

Calories Per Serving: 394 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For The Crust/Topping:

2 cups all purpose flour
½ cup granulated sugar
¼ teaspoon salt
¾ cup COLD butter , cut in small chunks. (=1½ sticks)
2 large egg yolks

For Plum Filling:

1¼ pounds Italian Prune Plums , approx. 25 Italian plums/sliced
¼ cup brown sugar , packed
2 Tablespoons all purpose flour
¼ teaspoon ground cinnamon

US Customary - Metric

Instructions

Preheat oven to 400°F.
Place all crust ingredients EXCEPT FOR EGG YOLKS in a large bowl (or processor). Cut COLD butter into flour mixture (w/ 2 forks or pastry blender) until butter is reduced to the size of peas. Add egg yolks; mix only until just combined. IMPORTANT- Measure out 1/4th of this mixture and set aside to sprinkle on top of the tart later. Pat remaining shortbread mixture very firmly onto bottom and sides of the tart pan. Set aside.
Wash/dry plums. Slice plums from top to bottom (½" thick, leaving skin ON), and remove seed. You should get about 4 slices per plum. In a large mixing bowl, combine sliced plums, brown sugar, flour and cinnamon until well-coated. Pour plum filling into uncooked shortbread crust; distribute evenly to fill crust.
Evenly sprinkle fruit with the remaining crumb topping you set aside earlier. Completely cover the fruit. Once done, carefully place tart on a middle rack in preheated oven. TIP: Place a sheet of aluminum foil under the pan, in case of any drips during baking.
Bake at 400°F. for 15 minutes, then reduce heat to 350°F.. Continue baking for 25-30 minutes, until topping is golden brown. Remove tart from oven; transfer to wire rack. After tart has cooled to room temp., remove tart from pan (not necessary if using pie pan). To do this, place your hand firmly on the bottom metal disc,; press disc gently upward to release it from the sides of the tart pan.
Cut tart into 8 slices, and serve with a scoop of vanilla ice cream, if desired. Enjoy!

Recipe Notes

NOTE: I used about 25 Italian plums for this recipe. The total weight of 1¼ pounds was calculated after slicing and removing the pits.

Nutrition Facts

Italian Plum Shortbread Tart

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

Calories 394 Calories from Fat 171

% Daily Value*

Fat 19g29%

Saturated Fat 11g69%

Trans Fat 1g

Polyunsaturated Fat 1g

Monounsaturated Fat 5g

Cholesterol 92mg31%

Sodium 229mg10%

Potassium 166mg5%

Carbohydrates 53g18%

Fiber 2g8%

Sugar 26g29%

Protein 5g10%

Vitamin A 838IU17%

Vitamin C 7mg8%

Calcium 26mg3%

Iron 2mg11%

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

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17
Oct
2021

Parmesan Garlic Cheese Ball

categories: Appetizers, Holidays!

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Make a Parmesan Garlic Cheese Ball for a snack, party or potluck! Simple to make, this yummy appetizer is spread on a variety of crackers!

If you’re on the lookout for a simple appetizer or snack, I hope you will give this Parmesan garlic cheese ball a try! It only takes a few minutes to mix together and shape, and then it is refrigerated before serving. YES… it is THAT EASY! I’m not sure where or who I got the original recipe from because I found it written on a 3×5 card in one of my old recipe boxes I’ve had for years.

This is a wonderful recipe to share at a a party, potluck or just to have around for a quick snack with crackers. It has a lot of flavor, and is easy to spread on your favorite crackers. Guess what? It is super simple to give as a delicious food gift, too, for a treat made (especially by you) for someone you love.

The recipe as written makes one cheese ball (approx. 8 servings), but can easily be doubled to make a larger cheese ball or a second one the same size. Here’s how to make it:

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

Let’s Make This Easy Parmesan Garlic Cheese Ball!

Place softened cream cheese, chopped pimientos, minced garlic, grated Parmesan cheese, and sliced green onions in a mixing bowl. Use a fork to mix these ingredients together (until fully combined). **NOTE: The reason the cream cheese needs to be softened is so it will mix much easier with the other ingredients.

Line a small ramekin with plastic wrap, leaving the plastic extended far past the edges of the dish. Place the cheese ball mixture firmly into the ramekin, and pack it down with a spoon. Once filled, cover it tightly with the remaining plastic wrap, then press down to flatten and compact the top of the cheese mixture.

Place the Parmesan garlic cheese ball into the refrigerator and let it chill for at least two hours, for best results.

Serving The Parmesan Garlic Cheese Ball

After the Parmesan garlic cheese ball has been refrigerated for at least two hours, it is ready to serve! Unwrap the cheese ball, and carefully invert it (turn upside down) onto a serving plate (so the flat side is facing down).

Serve the cheese ball with an assortment of crisp crackers, a knife to spread it with, and enjoy the great flavor of this appetizer or snack!

I saved this bite of the Parmesan garlic cheese ball on a cracker just for you! Go ahead… take a bite! It is delicious, and I’ll bet you will want another one. I am confidant you will enjoy each bite!

Thank you so much for visiting this blog today. I hope you enjoy making and eating this Parmesan garlic cheese ball. Please come back soon for more family-friendly recipes. Take care, and have a wonderful day, friends.

Looking For More APPETIZER Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have some wonderful appetizers you might want to check out, including:

Mom’s Famous Cream Cheese Ball (another great cheese ball recipe!)
Maple and Cinnamon Spiced Nuts
Buffalo Honey Hot Wings
Cranberry Pecan Goat Cheese Bites
Guinness Baked Cheese Dip

Interested In More Recipes?

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
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Original recipe source: unknown

0 from 0 votes

Parmesan Garlic Cheese Ball

Prep Time

5 mins

Cook Time

0 mins

Total Time

5 mins

Make a Parmesan Garlic Cheese Ball for a snack, party or potluck! Simple to make, this yummy appetizer is spread on a variety of crackers!

Category: Appetizer/Snack

Cuisine: American

Keyword: Parmesan garlic cheese ball

Servings: 8 (approx. 1 oz. per serving)

Calories Per Serving: 77 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

8 ounces cream cheese ,softened (light or regular cream cheese)
⅓ cup grated Parmesan cheese
¼ cup thinly sliced green onion ,green stem and white bulb
2 Tablespoons chopped Pimiento
½ clove garlic ,finely minced

US Customary - Metric

Instructions

Line a 4" wide ramekin (or very small container) with plastic wrap, leaving plastic extended well past the edges of the dish.
Place softened cream cheese, pimientos, garlic, grated Parmesan and sliced green onions in a mixing bowl. Use a fork to mix together until fully combined.
Place mixture into lined ramekin; pack it down firmly with a spoon. Once filled, cover tightly with remaining plastic wrap. Press down to flatten and compact the top of the cheese mixture. Place covered, cheese-filled ramekin in refrigerator; chill at least two hours, for best results.
To serve: Unwrap cheese ball; carefully invert it (turn upside down) onto a serving plate (flat side down). Serve with an assortment of crackers, a knife to spread it with, and enjoy the great flavor of the cheese ball! Store leftover cheese ball, (covered) in refrigerator.

Recipe Notes

Caloric calculation made using light cream cheese.

Nutrition Facts

Parmesan Garlic Cheese Ball

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

Calories 77 Calories from Fat 54

% Daily Value*

Fat 6g9%

Saturated Fat 3g19%

Polyunsaturated Fat 1g

Monounsaturated Fat 1g

Cholesterol 19mg6%

Sodium 198mg9%

Potassium 91mg3%

Carbohydrates 3g1%

Fiber 1g4%

Sugar 2g2%

Protein 4g8%

Vitamin A 323IU6%

Vitamin C 4mg5%

Calcium 91mg9%

Iron 1mg6%

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

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12
Oct
2021

Southwestern Skillet Corn

categories: Side Dishes, Vegetable Dishes

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Southwestern Skillet Corn is a healthy, easy side dish, flavored with Tex-Mex seasonings, lime juice, cilantro and tomato. It’s delicious!

If you’re looking for a quick and simple veggie side dish that can be ready in about 10 minutes, may I suggest Southwestern Skillet Corn? This simple side dish is full of flavor, with spices, cilantro and lime juice! It tastes really GOOD, and I think you will enjoy it as much as we do. I found the original recipe in one of my old cooking magazines (from 2008), and “it’s a KEEPER”.

The recipe calls for frozen corn, which is very convenient, too. Once done, you will have enough southwestern skillet corn for approximately four, ½ cup servings. Any leftovers can easily be reheated in the microwave, so how can you go wrong? Here’s how EASY this yummy dish is to make:

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

Making This Veggie Dish Is EASY!

Melt butter in a large, nonstick skillet. Add the bag of frozen corn (not thawed) to the skillet. Cook on Medium heat until tender and heated through (just a few minutes). At that point, turn the heat down to Medium-Low.

Add the spice mixture (salt, cumin and chili powder), followed by chopped tomatoes and fresh squeezed lime juice. Stir, to combine, while continuing to cook for 3-4 minutes, or until heated through.

Final Step Before Serving

The final step in making Southwestern skillet corn is to remove the skillet from the heat. Stir in the chopped cilantro until combined with the other ingredients. Now your side dish is ready to be served while hot!

Time To Eat Southwestern Skillet Corn!

Transfer the southwestern skillet corn to a serving bowl, and garnish with a few cilantro leaves, if desired. Serve hot, and enjoy, alongside a favorite meat dish. The corn has wonderful flavor, and is NOT too spicy.

I hope you have the chance to make this simple veggie dish for those you love, and trust you all will enjoy it! Thank you for stopping by, and I sincerely hope you’ll come back soon for more family-friendly recipes. Take care, and have a wonderful day, friends!

Looking For More VEGGIE SIDE DISHES?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have some delicious veggie dishes for you to enjoy, including:

Interested In More Recipes?

You Can Also Find Me On Social Media:

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

Original recipe source: “Taste of Home Healthy Cooking Magazine”, September 2008 issue, page 62, published by Reiman Media Group, Inc.

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Southwestern Skillet Corn

Prep Time

9 mins

Cook Time

9 mins

Southwestern Skillet Corn is a healthy, easy side dish, flavored with Tex-Mex seasonings, lime juice, cilantro and tomato. It's delicious!

Category: Side Dish, Vegetable Dish

Cuisine: Southwestern

Keyword: Southwestern Skillet Corn

Servings: 4 (approx. - 1/2 cup per serving)

Calories Per Serving: 142 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1 Tablespoon butter
16 ounces frozen corn kernels
1 Tablespoon lime juice
1 medium Roma tomato ,chopped
½ teaspoon salt
½ teaspoon ground cumin
¼ teaspoon chili powder
⅓ cup minced fresh cilantro

US Customary - Metric

Instructions

Melt butter in a large, nonstick skillet. Add frozen corn (not thawed) to the skillet. Cook on Medium heat until tender and heated through (a few minutes). Turn heat down to Medium-Low.
Add spices (salt, cumin and chili powder), followed by tomatoes and lime juice. Stir, to combine; continue to cook 3-4 minutes, or until heated through.
Remove skillet from the heat. Stir in chopped cilantro until combined. Transfer corn to a serving bowl, and garnish with cilantro leaves, if desired. Serve hot with a favorite meat dish. Enjoy!

Nutrition Facts

Southwestern Skillet Corn

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

Calories 142 Calories from Fat 36

% Daily Value*

Fat 4g6%

Saturated Fat 2g13%

Trans Fat 1g

Polyunsaturated Fat 1g

Monounsaturated Fat 1g

Cholesterol 8mg3%

Sodium 325mg14%

Potassium 389mg11%

Carbohydrates 28g9%

Fiber 3g13%

Sugar 1g1%

Protein 4g8%

Vitamin A 353IU7%

Vitamin C 12mg15%

Calcium 11mg1%

Iron 1mg6%

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

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08
Oct
2021

Cheesy Calzone Pinwheels

categories: Appetizers, Lunch - Quick and Easy

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Cheesy Calzone Pinwheels are yummy crescent roll appetizers, with pepperoni, bell pepper, mushrooms, and 3 cheeses, served with marinara sauce.

Do you like the taste of Italian calzones? We do… in fact in the past I’ve posted the recipe for Fully Stuffed Calzones, which are amazing Those are full-sized calzones made from scratch and they are delicious! I found this fun little recipe online several years ago for small, appetizer style calzone pinwheels (made with crescent roll dough). I knew I had to try them!

Using crescent roll dough makes this a very simple (and convenient) recipe! Because the recipe yields 16 cheesy calzone pinwheels, it is a great appetizer to serve to a crowd (or a bunch of hungry kids). The pinwheels are stuffed with pepperoni, bell peppers, onions, Italian seasoning and three different types of cheese, so you know they will be tasty! Here’s how to make them:

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

Prepare The Filling

Before starting to make the filling, preheat your oven to 375°F. Mix together mozzarella, ricotta, Parmesan, pepperoni, mushrooms, green pepper, onion, Italian seasoning and salt in a medium bowl. Stir well, to fully combine these ingredients. This is the mixture you will use to fill the cheesy calzone pinwheels.

Make The Cheesy Calzone Pinwheels

Carefully unroll the crescent dough from the package. Separate the dough into four rectangles (I put them on wax paper). Make sure to gently press out the perforations, to seal the dough well.

Divide the calzone filling evenly between the four dough rectangles. Spread the filling carefully over the surface of the dough, leaving about 1/4″ around the edges without any filling. Roll up each piece of dough, beginning with the short side.

Seal And Slice

Once completely rolled, carefully pinch the seams together. Place the rolls, seam side down, and gently cut each roll into 4 slices, using a serrated knife (for best results).Repeat with remaining rolls, until you have 16 slices total.

Time To BAKE!

Okay… the cheesy calzone pinwheels are evenly sliced, and now they are ready to bake! Place the slices, cut side down onto a large, GREASED OR SPRAYED baking sheet. Leave a couple inches between each slice, because they will expand a bit once cooked.

Bake the cheesy calzone pinwheels in a preheated 375°F. oven for approximately 13-15 minutes. When done, they should be nice and golden brown in color. Remove the pan from the oven and let them cool for a couple minutes before serving.

Time To EAT!

When you are ready to serve the cheesy calzone pinwheels, place them on a serving platter. We especially enjoy them when served with a warm marinara dipping sauce on the side. These little bitty pastries taste like a calzone, with the pepperoni, three cheeses, mushrooms and peppers with that warm marinara sauce. YUM!

I hope you have the opportunity to make these cheesy calzone pinwheels for friends or family. They are a great snack or a wonderful appetizer to put out for a crowd. Thank you for stopping by, and I hope you will come back soon for more family-friendly recipes. Have a wonderful day.

Looking For More APPETIZER Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have some wonderful tasting appetizers you might enjoy, including:

Interested In More Recipes?

You Can Also Find Me On Social Media:

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

Original recipe source: Lisa Smith, via https://www.tasteofhome.com/recipes/calzone-pinwheels/

0 from 0 votes

Cheesy Calzone Pinwheels

Prep Time

15 mins

Cook Time

15 mins

Total Time

30 mins

Cheesy Calzone Pinwheels are yummy crescent roll appetizers, with pepperoni, bell pepper, mushrooms, and 3 cheeses, served with marinara sauce.

Category: Appetizers, Snack

Cuisine: Italian

Keyword: cheesy calzone pinwheels

Servings: 16

Calories Per Serving: 99 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

½ cup diced pepperoni
½ cup shredded part-skim mozzarella cheese
½ cup part-skim ricotta cheese
¼ cup grated Parmesan cheese
¼ cup finely chopped green bell pepper
¼ cup chopped fresh mushrooms
2 Tablespoons finely chopped yellow onion
1 teaspoon Italian seasoning
¼ teaspoon salt
8 ounces refrigerated crescent rolls one 8 oz. can
1 cup marinara sauce or pizza sauce wamed

US Customary - Metric

Instructions

Preheat oven to 375°F. Spray or grease a 139" baking sheet. Set aside.
Mix together mozzarella, ricotta, Parmesan, pepperoni, mushrooms, green pepper, onion, Italian seasoning and salt in a medium bowl. Stir well, to fully combine.
Carefully unroll crescent dough from package. Separate dough into four rectangles (I place them on wax paper). Gently press out the perforations, to seal the dough Divide calzone filling evenly between the four dough rectangles. Spread filling over surface of the dough, leaving about 1/4" bare around the edges. Roll up each rectangle, beginning with the short side.
Once completely rolled, carefully pinch the seams together. Place rolls, seam side down, and gently cut each roll into 4 even slices, using a serrated knife (for best results). Repeat with remaining rolls, until you have 16 slices. Place slices, cut side down onto prepared baking sheet. Leave a couple inches between slices.
Bake at 375°F. for 13-15 minutes. When done, they should be golden brown in color. Remove from oven. Transfer to serving platter with warm marinara or pizza sauce on the side. Serve and enjoy!

Nutrition Facts

Cheesy Calzone Pinwheels

Amount Per Serving (1 pinwheel)

Calories 99 Calories from Fat 54

% Daily Value*

Fat 6g9%

Saturated Fat 3g19%

Trans Fat 1g

Polyunsaturated Fat 1g

Monounsaturated Fat 2g

Cholesterol 10mg3%

Sodium 345mg15%

Potassium 87mg2%

Carbohydrates 7g2%

Fiber 1g4%

Sugar 2g2%

Protein 4g8%

Vitamin A 137IU3%

Vitamin C 3mg4%

Calcium 71mg7%

Iron 1mg6%

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

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05
Oct
2021

Pumpkin Spice Coconut Milk Latte

categories: Beverages, Holidays!

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Enjoy a tasty pumpkin spice coconut milk latte any time! Using canned coconut milk, this latte can be dairy-free, w/out whipped cream topping.

Just like that, Fall has arrived just like clockwork! For us here in the Pacific Northwest, this means cooler temps, gorgeous foliage, sweatshirts/fleeces, football games, pumpkin patch visits, and umbrellas. It also means the arrival of pumpkin spice coffee creamer and pumpkin spice lattes!

This recipe is an old hand-me-down from a while back. You know… the kind where a friend shares a recipe with a friend who then writes it down and shares it with another friend, etc., and the original source is lost to the ages. Yeah… that kind of recipe! I am not dairy-free, but my sister-in-law is a vegan (and completely dairy-free), and this is a lovely hot drink she can truly enjoy!

The recipe is for a delicious hot coffee beverage that is made with canned coconut milk! If you are not acquainted with canned coconut milk, it can usually be found in the Asian section of your grocery store. I’ve been enjoying it for YEARS! That’s right… canned coconut milk, and it tastes wonderful in this latte. You can also make it with whole milk as a substitute if dairy products are fine with you. I’ve had it both ways, and I think I prefer the flavor even more using coconut milk!

This latte is a nice alternative seasonal beverage for anyone, especially those who need to be dairy-free, for dietary reasons. The added bonus is that this pumpkin latte (which makes two servings) is absolutely simple to prepare. Here’s how to make two servings of this hot Fall beverage (which you can make ANY time of the year!).

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

What Ingredients Will I Need?

The “cast of characters” you will need to make the latte are strong brewed coffee, canned coconut milk, pumpkin pie spice mix, honey, pumpkin puree, and vanilla extract. For the pumpkin puree, you can choose to use homemade puree or canned. TIP: If you need a quick recipe for homemade pumpkin pie spice mix, you can use this one.

I typically use homemade pumpkin puree, which is slightly lighter in color than canned. If you are using canned pumpkin, be sure to NOT use pumpkin pie filling. Use pumpkin puree, and all will be right in the world, okay? Okay!.

Preparing The Pumpkin Spice Coconut Milk Latte

The first thing you will need to do is brew one cup of very strong coffee. If you tend to use a mild roast or generic brand of coffee, slightly increase the amount of coffee grounds you use to make it stronger. This amount of coffee made will be split between the two drinks. Once brewed, pour the coffee into a medium saucepan.

Add the canned coconut milk, pumpkin puree, vanilla, pumpkin spice and honey. Whisk or stir well, to combine these ingredients. NOTE: If you do not have access to canned coconut milk, you can substitute one cup of whole milk if you are okay with using dairy products. TIP: When using canned coconut milk, be sure to thoroughly stir the contents before adding to the saucepan. This will incorporate the coconut cream into the coconut milk.

Turn the heat to LOW, and simmer for 4-5 minutes. Whisk occasionally as it cooks, to fully incorporate the spices into the liquid. When the latte is fully heated through (and quite HOT), it is done!

Ladle the hot pumpkin spice coconut milk latte into two mugs. if desired (optional, but yummy), top each latte with whipped cream, and then sprinkle (or sift) a bit more pumpkin spice onto the whipped cream. Serve hot, and enjoy!

Are you DAIRY-FREE? If you are dairy-free, ladle the hot drink into mugs. Sprinkle each drink with a bit more pumpkin spice mix, then serve and enjoy while hot.

I hope you enjoy this yummy, hot pumpkin spice coconut milk latte. To me, it’s a little taste of Fall! Thank you for stopping by today, and I sincerely hope you will come back again for another visit and more recipes. Have a wonderful day, friends.

Looking For More HOT BEVERAGE Recipes?

You can find ALL of my recipes in the Recipe Index, located at the top of the page. I have some wonderfully delicious hot beverage recipes you might enjoy, including:

Interested In More Recipes?

You Can Also Find Me On Social Media:

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

Original recipe source unknown… It’s a hand-me-down from a while back.

0 from 0 votes

Pumpkin Spice Coconut Milk Latte

Prep Time

2 mins

Cook Time

5 mins

Total Time

7 mins

Enjoy a tasty pumpkin spice coconut milk latte any time! Using canned coconut milk, this latte can be dairy-free, w/out whipped cream topping.

Category: Beverage

Cuisine: American

Keyword: pumpkin spice coconut milk latte

Servings: 2 (1 cup+ per serving)

Calories Per Serving: 360 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1½ cups strong, prepared coffee
1 cup canned coconut milk , full-fat or low-fat
1⅓ Tablespoons raw honey
5 Tablespoons pumpkin puree (NOT pumpkin pie filling)
4 teaspoons vanilla extract
1¼ teaspoons pumpkin spice mix

OPTIONAL: Whipped cream and/or sifted pumpkin pie spice, for garnish

US Customary - Metric

Instructions

Brew one cup of very strong coffee. If you tend to use a mild roast or generic brand of coffee, slightly increase the amount of coffee grounds you use to make it stronger. This amount of coffee will be split between the two lattes. Once brewed, pour the coffee into a medium saucepan.
Add the canned coconut milk, pumpkin puree, vanilla, pumpkin spice and honey to the coffee. Whisk or stir well, to combine these ingredients. Turn the heat to LOW, and simmer for 4-5 minutes, whisking occasionally as it cooks. When the latte is heated through (and quite HOT), it is done! ***TIP: When using canned coconut milk, be sure to thoroughly stir the contents before adding to the saucepan. This will incorporate the coconut cream into the coconut milk (it tends to separate in the can).
Ladle the pumpkin spice coconut milk latte into two mugs while hot. **OPTIONAL- Top each latte with whipped cream, and then sprinkle (or sift) a bit more pumpkin pie spice onto the whipped cream. Serve hot, and enjoy! **NOTE: If dairy-free, simply sprinkle each mug with a bit more pumpkin spice mix, then serve and enjoy while hot.

Recipe Notes

NOTE: Caloric calculation was made using the calories for full fat canned coconut milk. If you use low-fat canned coconut milk, the caloric total will be approx. 153. Whipped cream garnish was not included, as this is an optional topping.

Nutrition Facts

Pumpkin Spice Coconut Milk Latte

Amount Per Serving (1 cup)

Calories 360 Calories from Fat 261

% Daily Value*

Fat 29g45%

Saturated Fat 26g163%

Polyunsaturated Fat 1g

Monounsaturated Fat 1g

Sodium 25mg1%

Potassium 507mg14%

Carbohydrates 23g8%

Fiber 4g17%

Sugar 18g20%

Protein 3g6%

Vitamin A 5839IU117%

Vitamin C 5mg6%

Calcium 43mg4%

Iron 3mg17%

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

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02
Oct
2021

Cauliflower Bacon Chowder

categories: Soups

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Cauliflower Bacon Chowder is a thick, hearty soup with shredded cauliflower, turkey bacon, cheese, onions and celery. It’s really delicious!

As I write this blog post, it is RAINING outside! Really raining! Since we have had such an incredibly DRY summer here in Oregon, this little taste of Fall has me excited. Well, I’m about as “excited” as I’m every going to get about RAIN (sigh), but we desperately need it this year.

I don’t know about you, but when Fall arrives in the Pacific Northwest, and the rains come, the leaves change colors, AND the temperatures drop, I want SOUP!. Do you feel that way, too? It must be a thing… cooler weather and a big bowl of hot soup, right?

Today I want to share a recipe I originally found online. I’ve made a few slight changes to the ingredients and the process used to make it, but the end result is a delicious, hearty cauliflower bacon chowder. I used turkey bacon for this batch (as seen in the pics), but it is easily made with regular bacon, too. Whatever type of bacon you have on hand will work fine, and add great flavor to this chowder. Here’s how to make it:

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

A Little Bit Of Prep Work Before Cooking!

It’s always a good idea to get everything you need for the recipe in place before beginning to cook the chowder. For this chowder, you will need to make a thickening agent. You can do this by whisking together 1 cup of chicken broth with 3 Tablespoons of all purpose flour. Whisk until it becomes smooth, then set it aside for later.

Grated cauliflower is needed for the chowder. If you are not buying it pre-grated in bags, then you will need to grate it yourself. It’s easy! Pull off the leaves around the bottom of the cauliflower.

Holding onto the stalk, simply grate the cauliflower using the large holes on a hand held grater or box grater. This recipe calls for 4 cups of grated cauliflower, which is roughly the equivalent of a medium head, once grated.

Time To Begin Cooking The Cauliflower Bacon Chowder

Place a large soup pot on the stovetop. Use a knife or kitchen scissors to cut the bacon (turkey bacon OR regular) into small pieces. Use whatever type of bacon you prefer. Cook the bacon on medium heat until fully cooked and crisp. Remove the crisp bacon from the pan and place it on several layers of paper towels, to drain off the grease. Do NOT clean out the soup pot!

Leave 1 Tablespoon of the bacon drippings in the soup pot (discard the rest). Put the chopped onion and celery into the pot, and cook these in the bacon drippings until they become tender. This will take about 3-4 minutes. Now add the minced garlic to the pot, and continue to cook for another minute, stirring often, so the garlic won’t burn.

Add The Cauliflower And Liquid

Dump all the grated cauliflower into the soup pot, along with 3 Tablespoons of water. Give it a good stir, to combine the veggies, then put a lid on the pot. Let the cauliflower “steam” (covered) for about 5-6 minutes, stirring 2-3 times during the steaming process. This helps to tenderize the cauliflower.

Once the cauliflower has become tender, add the remaining cup of chicken broth and the milk to the pot. Stir to combine everything, and turn the heat up.

Final Steps

Whisk in the reserved cup of chicken broth and flour mixture (set aside previously). Continue cooking the chowder until it comes to a boil, whisking often. Once it begins to boil, turn the heat down to Low, and let it simmer for 3-4 minutes, or until the cauliflower bacon chowder thickens.

Once the cauliflower bacon chowder has thickened, remove the pot from the heat. Add the grated cheddar cheese, a few dashes of hot sauce and the cooked bacon. Stir until they have been fully incorporated, and the cheese has melted. Take a quick bite, and then season with some salt and black pepper, to suit your personal taste. The hot, seasoned chowder is now ready to serve.

Ready For A Hot Bowl Of Cauliflower Bacon Chowder?

Ladle the soup into serving bowls. If desired, you can “garnish” each serving with more crispy bacon crumbles, amore grated cheese and some sliced green onions. This is not necessary, but it is a nice presentation. It looks good, and we eat with our eyes first, right?

The cauliflower bacon chowder is hot, thick and delicious. It also has little tiny pieces of cauliflower in every bite! YUM! I really think you will enjoy this simple vegetable chowder any time of year, but especially when there is cool or cold weather outside! A bowl of this soup will fill you up and warm you up! I hope you enjoy it!

Thank you for taking the time to visit this blog today. I appreciate it, and hope you will come back soon, for more family-friendly recipes. My hope is that you will make this yummy chowder for those you love, when you have the chance. Take care, and have a wonderful day.

Looking for More CAULIFLOWER RECIPES?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have a nice variety of cauliflower recipes you might enjoy, including:

Interested In More Recipes?

You Can Also Find Me On Social Media:

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

Recipe adapted from: pinchofnutmeg.com/bacon-cauliflower-chowder/ (Don’t believe this blog is still active)

0 from 0 votes

Cauliflower Bacon Chowder

Prep Time

15 mins

Cook Time

20 mins

Total Time

35 mins

Cauliflower Bacon Chowder is a thick, hearty soup with shredded cauliflower, turkey bacon, cheese, onions and celery. It's really delicious!

Category: Entree, Main Dish, Soup

Cuisine: American

Keyword: cauliflower bacon chowder

Servings: 5

Calories Per Serving: 351 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

6 slices turkey bacon, chopped can substitute regular bacon, if desired
½ medium yellow onion chopped
2 cloves garlic minced
1 large celery stalk chopped
4 cups grated cauliflower about 1 medium head
3 Tablespoons water
2 cups low-sodium chicken broth *divided use*
2 cups milk 2% is best for this soup
3 Tablespoons all purpose flour
4 dashes Tabasco sauce or other hot pepper sauce
2 cups shredded sharp cheddar cheese can substitute mild cheddar
salt and pepper (season to taste)

OPTIONAL GARNISHES: chopped green onions, more bacon crumbles, and more shredded cheddar cheese

US Customary - Metric

Instructions

PREP: Whisk together 1 cup of chicken broth and 3 Tablespoons flour. Whisk until smooth; set aside for later.
PREP: Remove leaves around bottom of cauliflower. Holding onto the stalk, grate cauliflower using large holes on a hand or box grater.
Use a knife or kitchen scissors to cut bacon into small pieces. In large soup pot, cook bacon on medium heat until crisp. Remove bacon from pot; place on layers of paper towels, to drain off grease. Leave 1 Tablespoon of bacon grease in soup pot. Add chopped onion and celery; cook in bacon grease until they become tender (3-4 minutes). Now add the minced garlic. Continue to cook for 1 minute, stirring often, so garlic doesn't burn.
Put grated cauliflower into soup pot, along with 3 Tablespoons of water. Stir, to combine veggies, then put a lid on the pot. Let cauliflower "steam" (covered) for 5-6 minutes, stirring 2-3 times during steaming process. Once cauliflower is tender, add milk, plus remaining cup of chicken broth, and stir. Turn the heat up.
Whisk in reserved cup of chicken broth and flour mixture. Continue cooking chowder until it comes to a boil, whisking often. Once it begins boiling, turn heat down to LOW; let it simmer 3-4 minutes, or until mixture thickens. Remove pot from heat. Add grated cheddar cheese, hot sauce, and bacon. Stir until cheese has melted. Take a bite; season with salt and pepper, to taste. Serve and enjoy!
GARNISH: If desired, top each serving with additional bacon crumbles, sliced green onions, and grated cheese. (OPTIONAL, but a nice presentation.)

Recipe Notes

Caloric calculation made using turkey bacon and 2% milk.

Nutrition Facts

Cauliflower Bacon Chowder

Amount Per Serving (1 (1/5 of total))

Calories 351 Calories from Fat 198

% Daily Value*

Fat 22g34%

Saturated Fat 12g75%

Trans Fat 1g

Polyunsaturated Fat 2g

Monounsaturated Fat 7g

Cholesterol 71mg24%

Sodium 765mg33%

Potassium 591mg17%

Carbohydrates 16g5%

Fiber 2g8%

Sugar 7g8%

Protein 23g46%

Vitamin A 553IU11%

Vitamin C 40mg48%

Calcium 468mg47%

Iron 1mg6%

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

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