May 2022

Month: May 2022

28
May
2022

Guinness Baked Cheese Dip

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Guinness Baked Cheese Dip is a terrific appetizer, with 3 cheeses, caramelized onions, and Guinness beer! Served hot, you’re gonna love it!

My husband and I love to order hot appetizer dips (if available) at restaurants when we go out. Typically we order hot artichoke dip and stuff ourselves silly with the gooey cheesy dip. A while back I saw a recipe for a Baked Cheese Dip online which had caramelized onions and Guinness beer in it. Normally, I don’t even like the smell of beer, but this recipe sounded so delicious, so I knew we absolutely HAD to try it!

One of the cheeses used for this dip is called Dubliner cheese, which I’d never heard of before, but my husband found it easily at our Fred Meyer grocery store (Kroger). Dubliner cheese is a hard, light yellow-colored cheese that is slightly salty, nutty, and reminiscent of a flavorful Parmesan to the bite.

I made a couple slight changes to the original recipe, by adding shredded Parmesan cheese to the Dubliner and cream cheese already in the recipe. I also baked it in two 4″ cast iron skillets. That way my husband and I could have one, and I could give the other to our son (and his girlfriend), so they could enjoy it, too! Guinness Baked Cheese Dip is really quite delicious, and here’s how to make it:

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

Let’s Caramelize Those Onions!

Caramelizing onions takes time, but results in sweet, well-browned, amazing tasting onions, which bring great flavor the dip! To do this, melt butter on medium-low heat in a large skillet. Add thinly sliced onions and a nice big pinch of salt, and then toss, to coat the onions with the butter. It looks like LOTS of onions, but once caramelized, they’ll be greatly reduced in size.

Cook the onions slowly, giving them a toss often as they brown. Continue to cook, turning often until they are soft in texture and wonderfully browned. This will take about 20-25 minutes on medium-low heat. Just be patient, and let those onions caramelize – you’ll be glad you did! Remove the caramelized onions from the heat and let them cool completely.

Prepare The Dip Mixture

While the onions cool, prepare the dip mixture AND preheat your oven to 400°F. Place cream cheese, mayonnaise, PART of the Dubliner cheese, and PART of the Parmesan cheese in a medium bowl. Stir well, to fully combine ingredients. The remaining cheeses you set aside will be used to top the dip before baking.

Once the onions are cooled to room temperature, stir them into the dip. The onions need to be cooled so they don’t melt the cheeses! Add the Guinness beer and stir well, to fully incorporate it into the dip. This dip recipe uses ¼ cup of beer, and the alcohol in it will cook away in the oven, leaving only the flavor.

Final Step Before Baking

Spread the dip mixture into an 8″ cast iron (or oven-safe) skillet OR two 4″ cast iron skillets. You can also use an oven-safe baking dish, if desired, to make this baked dip. NOTE: For these photos I used two 4″ cast iron skillets to make two separate appetizer dishes!

Once the dip is evenly spread in the skillet, sprinkle the top with the reserved shredded Dubliner and Parmesan cheeses. Now the Guinness Baked Cheese Dip is ready for the oven!

Place a sheet of aluminum foil under the skillet in the oven (to catch any spills). Cook the Guinness Baked Cheese Dip at 400° F. If using an 8″ skillet, you will need to bake the dip for 25-28 minutes. The two 4″ skillets will only need to bake for about 13-15 minutes.

When done, the Guinness Baked Cheese Dip will be browned on top and the cheese will be bubbly. Transfer the hot skillets to a wire rack, and let the dip cool for 10-12 minutes before serving! The baked cheese is VERY hot, and you don’t want anyone to burn themselves on “molten lava” hot cheese!

Serving The Guinness Baked Cheese Dip

After the cheese dip has cooled sufficiently, it is ready to serve. Serve the Guinness Baked Cheese Dip with crisp, sturdy crackers, toasted baguette slices, or pita chips. Crackers, baguette slices, etc. should be sturdy enough to hold the weight of the cheese dip as it is scooped up!

The cheesy onion dip tastes wonderful with it’s complex flavors, and I’m confident you and your family or friends will enjoy it!

Thanks for stopping by! I hope you enjoy this delicious baked cheese dip as much as we do. Please come back soon for more recipes, take care… and have a wonderful day.

Looking For More APPETIZER Recipes?

You can find ALL of my recipes in the Recipe Index, located at the top of the page. I have some terrific appetizer 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 (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!
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Recipe adapted from Laurie McNamara at: simplyscratch.com/guinness-dubliner-dip

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Guinness Baked Cheese Dip

Prep Time

25 mins

Cook Time

25 mins

Resting Time (cooling)

10 mins

Total Time

1 hr

Guinness Baked Cheese Dip is a terrific appetizer, with 3 cheeses, caramelized onions, and Guinness beer! Served hot, you're gonna love it!

Category: Appetizer/Snack

Cuisine: American

Keyword: Guinness baked cheese dip

Servings: 8

Calories Per Serving: 205 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

2 Tablespoons butter
1 large yellow onion peeled, thinly sliced
1 pinch salt
8 ounces cream cheese softened
5 ounces Dubliner cheese DIVIDED USE, shredded
2 ounces Parmesan cheese DIVIDED USE, shredded
¼ cup mayonnaise
¼ cup Guinness beer

Crackers, toasted baguette slices, etc. for serving

US Customary - Metric

Instructions

Melt butter on medium-low heat in a 8" cast iron skillet (or two 4"), OR an oven safe skillet. Add onions and salt; toss to coat onions with butter. Cook onions slowly on medium-low, stirring often until soft in texture and fully browned (20-25 minutes). Remove skillet from heat; let onions cool completely.
While onions cool, preheat oven to 400°F. AND prepare dip. Place cream cheese, mayonnaise, HALF the Dubliner cheese and HALF the Parmesan cheese in a medium bowl. Stir well, to combine. Once onions are cooled to room temp, stir them into the dip. Add Guinness beer and stir well, to combine.
Evenly spread dip mixture into an oven-safe baking dish, 8" cast iron (or oven-safe) skillet OR two 4" skillets. Sprinkle top with reserved Dubliner/Parmesan cheeses.
Bake at 400° F. NOTE: If using 8" skillet, bake for 25-28 minutes. Bake two 4" skillets for approx. 13-15 minutes. When done, the dip should be browned on top and cheese will be bubbly. Transfer hot skillet(s) to a wire rack; let dip cool 10-12 minutes before serving with crackers, pita chips or toasted baguette slices!

Nutrition Facts

Guinness Baked Cheese Dip

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

Calories 205 Calories from Fat 144

% Daily Value*

Fat 16g25%

Saturated Fat 10g63%

Trans Fat 1g

Polyunsaturated Fat 1g

Monounsaturated Fat 3g

Cholesterol 44mg15%

Sodium 433mg19%

Potassium 107mg3%

Carbohydrates 5g2%

Fiber 1g4%

Sugar 3g3%

Protein 9g18%

Vitamin A 310IU6%

Vitamin C 1mg1%

Calcium 144mg14%

Iron 1mg6%

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

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25
May
2022

Country Skillet Potatoes

categories: Side Dishes, Vegetable Dishes

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Country Skillet Potatoes are tender potatoes, caramelized with onions, garlic and bell peppers. It’s a great side dish for a breakfast or entree.

We love potatoes! Do you enjoy them, too? There are so many different ways to use them in recipes, because they are such a versatile vegetable. Today I want to share a recipe for country skillet potatoes that can double as a breakfast side dish or as a tasty veggie that is a delicious side for a variety main dish meats.

When I found the original recipe online they were called potatoes O’Brien, apparently named after a famous restaurant. But growing up, my Dad (who was from Texas) occasionally made cubed potatoes or hash browns using almost identical ingredients, and called them fried potatoes or skillet potatoes. This recipe I found reminded me of my Dad’s recipe (which I never got from him before he passed away). Whatever you want to call them is just fine with me, because they are truly delicious potatoes!

Potato cubes are cooked in butter and olive oil with caramelized onions and red and green bell peppers until tender on the inside and a bit crispy on the outside. The recipe I am sharing today will make about 3-4 small servings of these yummy skillet potatoes! They are really delicious, so let me show you how to make them.

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

Cook The Peppers And Onions

Heat 1 Tablespoon of butter and ¾ Tablespoon of olive oil in a large skillet on Medium-High heat. Once the butter has melted, add chopped onions and chopped red and green bell peppers. Let the veggies cook for 8-10 minutes, stirring occasionally.

As they cook, the peppers and onions will soften and will begin to slightly “char” on the outside. Continue to stir every minute or so while they finish cooking.

Add The Potatoes

While the onions and peppers are cooking for 8-10 minutes, peel and cube the potatoes into approximately ½”- ¾” cubes. The reason to wait until this time to peel and cut them is so they don’t turn brown from exposure to the air! When the onions and peppers have finished cooking, add the cubed potatoes to the skillet. Season with salt and pepper.

Turn the stove down to Medium heat, and cover the skillet with a lid. Cook the potatoes and veggies for 10-12 additional minutes, stirring every 1-2 minutes. Steam will condense on the inside of the lid on the skillet and drip back into the skillet to help cook the potatoes. TIP: If it seems the potatoes are sticking to the skillet, add a Tablespoon or so of water to help with the steaming/cooking.

When Are The Potatoes DONE?

The country skillet potatoes are ready for the final step when the potatoes are fork-tender. They may need a bit longer to become tender, depending on the size of the potato cubes. If so, simply keep a lid on the skillet, and let them cook a bit more, until tender.

Once the potatoes are fork-tender, remove the lid from the skillet. Add the remaining ½ Tablespoon of butter and the remaining ¾ Tablespoon olive oil to the skillet, and stir to combine. Turn the heat to HIGH, and let the potatoes cook (uncovered) an additional 2-3 minutes, stirring often, to let them get crispy on the outside. Take a taste, and if desired, season with additional salt and pepper.

Serve The Country Skillet Potatoes!

When the country skillet potatoes are hot and crispy on the outside, remove the skillet from the heat. Serve immediately while hot, and enjoy this delicious side dish for breakfast, lunch, OR dinner!

I hope you enjoy making and eating these country skillet potatoes. Thank you for taking time out of your busy day to visit this blog. I hope you will choose to come back again soon for more family-friendly recipes. Take care, and have a GREAT day!

Looking For More POTATO Recipes?

You can find ALL of my recipes in the Recipe Index, located at the top of the page. I have some wonderful recipes featuring potatoes for you to enjoy, including:

Interested In More Recipes?

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Recipe Adapted from Jack and Martha at: https://www.afamilyfeast.com/potatoes-obrien/

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Country Skillet Potatoes

Prep Time

20 mins

Cook Time

25 mins

Total Time

45 mins

Country Skillet Potatoes are tender potatoes, caramelized with onions, garlic and bell peppers. It's a great side dish for a breakfast or entree.

Category: Side Dish, Vegetable Dish

Cuisine: American

Keyword: country skillet potatoes, fried potatoes

Servings: 3 (or 4 small portions)

Calories Per Serving: 270 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1½ Tablespoon butter DIVIDED USE
1½ Tablespoon extra virgin olive oil DIVIDED USE
1 cup red bell pepper seeded, finely chopped
¾ cup green bell pepper seeded, finely chopped
¾ cup yellow onion peeled, finely chopped
1 pound Russet potatoes (approx. 2 large or 3 medium)
½ Tablespoon minced garlic
½ teaspoon kosher salt
¼ teaspoon coarse black pepper

US Customary - Metric

Instructions

Heat 1 Tablespoon butter and ¾ Tablespoon olive oil in large skillet on Medium-High heat. Once butter melts,, add onions and red/green peppers. Cook 8-10 minutes, stirring occasionally. Peppers and onions will soften and slightly "char" on the outside. Continue to stir occasionally.
While onions/peppers cook, peel and cube potatoes into ½"- ¾" cubes. When onions and peppers are done,, add potatoes to skillet. Season with salt/pepper.
Turn heat to Medium; put lid on skillet. Cook potatoes 10-12 minutes, stirring every 1-2 minutes. Steam will condense on inside of skillet lid and drip back into skillet to help cook potatoes. TIP: If it seems potatoes are sticking to skillet, add a small amount (1 Tablespoon or so) of water to help them steam/cook.
Potatoes are ready when they become fork-tender. They may need longer to become tender, depending on size of the cubes. If so, simply keep lid on skillet; let them cook a bit more until tender.
Once potatoes are fork-tender, remove skillet lid. Add remaining ½ Tablespoon butter and ¾ Tablespoon olive oil; gently stir to combine. Turn heat to HIGH; let potatoes cook (uncovered) 2-3 minutes, stirring often, to let them get crispy on the outside. Taste; if desired, season with additional salt and pepper. Serve immediately, and enjoy!

Nutrition Facts

Country Skillet Potatoes

Amount Per Serving (1 (1/3 of total))

Calories 270 Calories from Fat 117

% Daily Value*

Fat 13g20%

Saturated Fat 5g31%

Trans Fat 1g

Polyunsaturated Fat 1g

Monounsaturated Fat 7g

Cholesterol 15mg5%

Sodium 445mg19%

Potassium 868mg25%

Carbohydrates 36g12%

Fiber 4g17%

Sugar 6g7%

Protein 5g10%

Vitamin A 1871IU37%

Vitamin C 106mg128%

Calcium 41mg4%

Iron 2mg11%

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

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21
May
2022

Sour Cream Lemon Meringue Pie

categories: Desserts, Pies/Tarts

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Sour Cream Lemon Meringue Pie, filled with creamy sweet/tart lemon filling and topped with puffy meringue, is a fabulous dessert you’ll love!

Today I want to share a delicious recipe for Sour Cream Lemon Meringue Pie with you. This recipe is very special to me, because my Dad typed it up and e-mailed it to me almost 19 years ago before he passed away. My father loved to cook, and enjoyed listening to a cooking show on the radio on his daily commute to work. He said he thought that’s how he originally got this recipe.

About 20 years ago, both my Mom AND Dad were confined to bed due to different circumstances. My Mom had severely hurt her back, and my Dad had become paralyzed from the chest down due to complications from bone cancer. Since my Mom was my Dad’s full-time caregiver, they needed some extra help! I flew home from our home in Oregon to their home in Southern California to take care of them while they both were bedridden. While there, I cooked all the meals for the 3 of us, and enjoyed sharing each one with them.

One day while there, I found this recipe written down in my Mom’s recipe box and made it as a surprise for them, using lemons from a tree in their backyard. They were so surprised when I brought them slices of fresh sour cream lemon meringue pie upstairs! Of course I “sacrificed for the team” (wink, wink) and ate pie too, and we were thrilled with this dessert. My Dad later sent me the recipe via e-mail so I would always have it. I have treasured this recipe ever since, because I got it from my DAD, who I dearly loved. Here’s how to make this decadent pie:

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

Use A Pre-Baked Pie Shell

You can use a purchased pie crust or a homemade one for the pie. Prick the pie crust on the bottom and sides with the tines of a fork, so it won’t “bubble up” too much when pre-baked. You can also put parchment paper on the bottom and fill the crust with pie weights or dried beans to weigh the pastry down.

Bake the crust at 350°F. until golden brown around the edges (approx. 8-10 minutes). Set the baked pie crust aside to let it cool.

Make The Lemon Pie Filling

Now it’s time to make the pie filling. Combine granulated sugar, salt and cornstarch in a medium saucepan. Add milk, and stir to combine. Cook on medium heat, stirring constantly, until thickened and bubbly. Remove the pan from the heat, and set it aside.

In a small bowl, slightly beat egg yolks. Slowly drizzle in a small amount of the hot milk mixture, a Tablespoon at a time, stirring constantly (total of about 1/3 cup). Keep stirring while adding, because you do NOT want the hot liquid to scramble the egg yolks! This is called “tempering” the eggs, because you “warm them up” so they won’t cook when the cold eggs hit the hot liquid.

Slowly add the warmed egg yolks back into the milk in the saucepan, stirring constantly as they’re added. Cook on medium heat for 2 minutes, stirring constantly, then remove the pan from the heat. Immediately stir in the butter, lemon juice, and all but ½ teaspoon of the lemon zest. Cover the pan, and let the pie filling cool to room temperature before completing the final step.

Final Step To Make The Filling

When the pie filling is at room temperature, fold in the sour cream. Once combined, pour the pie filling into the cooled, pre-baked pie crust. Set the pie aside while you make the meringue topping.

Prepare Meringue And Cover the Pie Filling

Use an electric mixer to beat the egg whites, cream of tartar and vanilla until soft peaks form. Add 6 Tablespoons granulated sugar (a little at a time while beating), and continue beating until stiff peaks form.

Spread the meringue carefully over the pie filling, sealing the meringue to the crust. I use the back of a large spoon to drag it all the way to the edges. The filling should be completely sealed in. This way it won’t produce moisture on top of the meringue, due to gaps between the filling and the meringue.

Take the back of the spoon and “decorate” the meringue topping by pulling up small dollops of meringue to form peaks on the pie.

Bake The Sour Cream Lemon Meringue Pie

Bake the sour cream lemon meringue pie in a preheated 350°F. oven for 13-15 minutes. When done, the meringue should be golden brown on top. The pie filling should only BARELY jiggle in the middle.

Remove the sour cream lemon meringue pie from the oven, and transfer to a wire rack. Sprinkle with the reserved lemon zest. Let the pie cool completely, and then slice and serve!

Time To EAT!

Slice the pie into 8 wedges, and transfer onto serving plates. It’s SO DELICIOUS, and I think you’ll enjoy this sour cream lemon meringue pie as much as we do! Remember to store any leftover pie in the refrigerator (covered) for up to 3 days. Meringue tends to “break down” a bit when stored, so this pie is at its best served the day it’s made (or within 24 hours).

The pie is a perfect combo of sweet and tart, and the fluffy meringue puts it right over the edge! YUMMY! I hope you can make this pie for those you love, and trust they will enjoy it, too. Thanks for stopping by, and I hope you’ll come back for more family friendly recipes. Take care, may God bless you, and have a GREAT day!.

Looking For More PIE Recipes?

You can find ALL of my recipes in the Recipe Index, located at the top of the page. I have quite a few delicious pie 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!
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↓↓ PRINTABLE RECIPE BELOW ↓↓

1 from 1 vote

Sour Cream Lemon Meringue Pie

Prep Time

30 mins

Cook Time

15 mins

Inactive "Cooling" Time

30 mins

Total Time

1 hr 15 mins

Sour Cream Lemon Meringue Pie, filled with creamy sweet/tart lemon filling and topped with puffy meringue, is a fabulous dessert you'll love!

Category: Dessert

Cuisine: American

Keyword: sour cream lemon meringue pie

Servings: 8 slices

Calories Per Serving: 269 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1 9" baked pie pastry shell
1 cup granulated sugar
1 Tablespoon cornstarch
1 pinch salt
1 cup milk
3 large eggs **separated
4 Tablespoons butter
¼ cup lemon juice (fresh)
2 Tablespoons grated lemon zest **divided use
1 cup sour cream
½ teaspoon vanilla extract
¼ teaspoon cream of tartar
6 Tablespoons granulated sugar

US Customary - Metric

Instructions

Preheat oven to 350°F. To pre-bake crust, prick pie crust on bottom and sides with tines of a fork. Bake crust at 350°F. until light brown around edges (approx. 8-10 minutes). Set aside to cool.

Make Pie Filling

Combine 1 C. sugar, salt, cornstarch in medium saucepan. Add milk; stir to combine. Cook on medium, stirring constantly, until thick/bubbly. Remove from heat; set pan aside.
In small bowl, slightly beat egg yolks. Slowly drizzle in a small amount of the hot milk mixture, a Tablespoon at a time (total approx. 1/3 cup), stirring or whisking constantly. Keep stirring while adding, because you don't want hot liquid to scramble egg yolks! Slowly add warmed egg yolks back into milk in saucepan, stirring constantly as they're added. Cook on medium heat for 2 minutes, stirring constantly. Remove pan from heat. Immediately stir in butter, lemon juice, and all but ½ teaspoon of lemon zest. Cover pan; let pie filling cool to room temperature.
Once at room temp., fold in sour cream. When combined, pour pie filling into room temp. baked pie crust. Set pie aside.

Make Meringue

Use electric mixer to beat egg whites, cream of tartar, vanilla until soft peaks form. Add 6 Tablespoons granulated sugar (little at a time while beating), and continue beating until stiff peaks form. Spread meringue over pie filling, sealing meringue to the crust. Use back of large spoon to drag it all the way to the edges. Filling should be completely sealed in. Take the back of the spoon and "decorate" meringue by pulling up small dollops of meringue to form peaks on pie.

Bake

Bake at 350°F. for 13-15 minutes. When done, meringue should be golden brown. Pie filling should only BARELY jiggle in the middle. Transfer pie from oven to wire rack. Sprinkle with reserved lemon zest. Let pie cool completely, then slice and serve! Refrigerate leftovers.

Recipe Notes

**IMPORTANT NOTE: Caloric calculation was made WITHOUT the pie crust included. There are so many types of pie crusts (frozen, refrigerated, handmade with butter or shortening, etc.) all with varying ingredients that you might use. On average, pie crust has between 110-175 calories per slice, so please take this into account.

Nutrition Facts

Sour Cream Lemon Meringue Pie

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

Calories 269 Calories from Fat 99

% Daily Value*

Fat 11g17%

Saturated Fat 6g38%

Trans Fat 1g

Polyunsaturated Fat 1g

Monounsaturated Fat 3g

Cholesterol 97mg32%

Sodium 115mg5%

Potassium 157mg4%

Carbohydrates 39g13%

Fiber 1g4%

Sugar 36g40%

Protein 4g8%

Vitamin A 402IU8%

Vitamin C 5mg6%

Calcium 91mg9%

Iron 1mg6%

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

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17
May
2022

Penne, Sausage and Peppers

categories: Italian, Main Dishes, Pork

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Penne, Sausage and Peppers is an easy, yummy meal! Italian sausage, onions, spices and red/green bell peppers in pasta, topped with Parmesan!

Simple and delicious is how I would describe this recipe for penne, sausage and peppers I’m sharing here today. I found this recipe almost 7 years ago in a magazine I subscribed to at the time. It’s filling, and my husband and I enjoy it a lot.

Italian sausage is the star of this recipe, and you can use either sweet milk Italian sausage or spicy hot Italian sausage, whichever you prefer. The other ingredients are red and green bell peppers, onion, olive oil and a couple of Italian spices. That’s it! Here’s how to make this easy dish:

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

Cook The Italian Sausage

Heat olive oil in a large skillet on medium heat. Remove the Italian sausage from their casings (if using links), and place the meat into the skillet. Cook the sausage for about 5-6 minutes, stirring to break up the chunks.

Once the sausage is lightly browned and no longer pink, it is done cooking. Use a slotted spoon to transfer the meat to a plate (letting grease drain back into skillet). Leave 1 Tablespoon of the grease remaining in the skillet, and discard the rest.

Cook The Onions And Bell Peppers

On Medium heat, cook the onions, peppers and spices in reserved Tablespoon of oil/grease left in the skillet. Continue to cook, (stirring occasionally) for 10-12 minutes, or until the veggies are tender.

Add the cooked Italian sausage back into the skillet, and toss to combine all ingredients. Take a little bite, and season with salt and pepper, if desired.

Prepare The Pasta And Finish The Dish

Prepare the penne pasta according to the package directions (usually around 10-11 minutes). Once done, reserve and set aside 1/2 cup of the starchy pasta water, and drain off the rest. Place the drained pasta back into the pan, and add the sausage and peppers mixture.

Pour in the reserved 1/2 cup of hot starchy pasta water, and toss, to combine all the ingredients. The water will help to moisten the pasta, because there is no sauce. Don’t worry… it won’t be “soupy”. That hot pasta will quickly absorb almost all the hot water as you toss the ingredients together. Cook, stirring often until heated through (about a minute).

Serving The Penne, Sausage and Peppers

Once heated through, place portions onto serving plates or into bowls. Top each portion of the penne, sausage and peppers with grated Parmesan cheese, and serve immediately while hot.

The onions, peppers and sausage provide great flavor to this simple dish, and I’m sure you will enjoy it. TIP: Leftovers can be easily microwaved, but you may need to add a tiny bit of olive oil or hot water to re-hydrate the pasta before re-heating.

I hope you have the opportunity to try this recipe for penne, sausage and peppers. It really is easy to make, and really does tastes wonderful. Thanks for stopping by, and I invite you to come back again soon for more recipes. Take care, and have a GREAT day!

Looking For More PASTA Recipes?

You can find ALL of my recipes in the Recipe Index, located at the top of the page. I have lots of yummy pasta dishes for you to enjoy, including:

Interested In More Recipes?

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Facebook page: The Grateful Girl Cooks!
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Recipe adapted from: Jodi Braun, via “All You” magazine, November 2015 edition, page 64.

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Penne, Sausage and Peppers

Prep Time

15 mins

Cook Time

20 mins

Total Time

35 mins

Penne, Sausage and Peppers is an easy, yummy meal! Italian sausage, onions, spices and red/green bell peppers in pasta, topped with Parmesan!

Category: Dinner, Pasta

Cuisine: Italian

Keyword: pasta, penne, sausage and peppers

Servings: 4

Calories Per Serving: 442 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

8 ounces penne pasta
2 teaspoons olive oil
½ pound Italian sausage (sweet or hot) removed from casings (approx. 3 links)
½ large green bell pepper seeded, thinly sliced
½ large red bell pepper seeded, thinly sliced
½ medium yellow onion thinly sliced (top to bottom)
1 teaspoon garlic powder
½ teaspoon Italian seasoning
salt and pepper, to taste
Grated Parmesan for serving (optional)

US Customary - Metric

Instructions

Heat oil in large skillet on medium heat. Remove sausage from casings (if using links); place meat in skillet. Cook 5-6 minutes, stirring to break up chunks, cooking until meat is no longer pink. Use slotted spoon to transfer sausage to a plate (let grease drain into skillet). Leave 1 Tablespoon of the grease in skillet; discard the rest.
On Medium heat, cook onions, peppers and spices in reserved oil/grease in skillet. Cook, stirring occasionally for 10-12 minutes, until veggies are tender.
Add cooked sausage to veggies; toss to combine. Take a taste; season with salt and pepper, if desired.
Prepare pasta according to pkg. directions (usually 10-11 minutes). Once done, reserve/set aside 1/2 cup of starchy pasta water; drain off the rest. Place drained pasta back into pan; add sausage/peppers. Pour in reserved 1/2 cup of hot starchy pasta water. Toss to combine. Cook, stirring often until heated through (about a minute).
Transfer to serving plates; garnish portions with grated Parmesan cheese, and serve hot. Enjoy!

Recipe Notes

Can substitute rotini, farfalle or bow-tie pasta for the penne, if desired.

Nutrition Facts

Penne, Sausage and Peppers

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

Calories 442 Calories from Fat 189

% Daily Value*

Fat 21g32%

Saturated Fat 7g44%

Polyunsaturated Fat 3g

Monounsaturated Fat 10g

Cholesterol 43mg14%

Sodium 420mg18%

Potassium 381mg11%

Carbohydrates 47g16%

Fiber 3g13%

Sugar 3g3%

Protein 16g32%

Vitamin A 722IU14%

Vitamin C 45mg55%

Calcium 33mg3%

Iron 2mg11%

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

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13
May
2022

Pecan Pie Baked Oatmeal

categories: Breakfast

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Pecan Pie Baked Oatmeal is a delicious breakfast, simply made by mixing ingredients then baking! This EASY recipe yields 6 yummy servings!

Do you enjoy oatmeal? Have you ever tried BAKED oatmeal? I definitely answer YES to both questions, and want to share an easy, tasty recipe for baked oatmeal with you today. This recipe only takes a couple of minutes to prep before baking, and the results are outstanding! I found the original recipe online several years ago, and we really like it.

Brown sugar, pecans, butter and vanilla bring great flavor to this simple dish, and it tastes a bit like eating pecan pie! Old fashioned oats help make this dish filling, too! It really could not be more simple to prepare, and I’m happy to share this recipe with you, so you can enjoy it, too. Here’s how to make pecan pie baked oatmeal.

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

Make The Batter For Pecan Pie Baked Oatmeal

The first thing you need to do is preheat your oven to 350°F. and grease the bottom and sides of an 8″ x 8″ baking dish. This recipe comes together quickly, so you want your oven hot when the oatmeal batter is ready to bake. While the oven preheats, you can mix together a few simple ingredients!

Whisk eggs together in a large bowl. Add melted and cooled butter, brown sugar, vanilla extract, milk and salt, then stir to combine these ingredients. Now stir in old fashioned oats and chopped pecans until they are fully incorporated into the batter.

Pour the batter for the pecan pie baked oatmeal into the prepared (greased) baking dish, spreading it evenly in the pan.

Time To BAKE!

Place the baking dish on the middle rack of a preheated 350°F. oven. Bake the oatmeal for 40-45 minutes. When done, the top will be golden brown and the center of the baked oatmeal should not jiggle, but should be set.

Transfer the baking dish to a wire rack, and allow the pecan pie baked oatmeal to cool for 10-15 minutes before serving. We think this baked oatmeal tastes best served slightly warm, or at room temperature, so that’s how we usually eat it.

Once it has cooled enough to suit your taste, you can easily slice pecan pie baked oatmeal into six portions, or scoop it out of the dish. Place portions onto individual serving plates, serve and enjoy this delicious breakfast!

I truly hope you (and those you love) enjoy this recipe for pecan pie baked oatmeal. It will last for several days (covered), and you can keep it on the counter, as it doesn’t require refrigeration. I’m confident you’ll enjoy it as much as we do! Take care and have a great day.

Looking For More OATMEAL Recipes?

Yu can find ALL of my recipes in the Recipe Index, located at the top of the page. I have some great breakfast recipes, as well as quite a few oatmeal recipes, including:

Interested In More Recipes?

You Can Also Find Me On Social Media:

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

Original recipe source: https://frugalfarmwife.com/article/pecan-pie-baked-oatmeal-recipe/

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Pecan Pie Baked Oatmeal

Prep Time

5 mins

Cook Time

40 mins

Total Time

45 mins

Pecan Pie Baked Oatmeal is a delicious breakfast, simply made by mixing ingredients then baking! This EASY recipe yields 6 yummy servings!

Category: Breakfast

Cuisine: American

Keyword: pecan pie baked oatmeal

Servings: 6

Calories Per Serving: 409 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

4 large eggs can substitute 4 medium
1 cup brown sugar
¼ cup butter (½ stick) melted, cooled to room temp.
⅓ cup milk
1 teaspoon vanilla extract
¼ taspoon salt
1 cup old fashioned oats
¾ cup chopped pecans

US Customary - Metric

Instructions

Preheat oven to 350°F. Grease bottom/sides of 8" x 8" baking dish.
Whisk eggs in large bowl. Add melted (cooled) butter, brown sugar, vanilla, milk and salt; stir to combine. Stir in oats and pecans until incorporated into batter. Pour batter evenly into greased baking dish.
Place dish on middle rack in oven. Bake for 40-45 minutes. When done, top should be golden brown and center of oatmeal should be "set" and not jiggle.
Transfer dish to a wire rack; let oatmeal cool 10-15 minutes before serving. Slice into six portions, or scoop it out of the dish. Enjoy!

Nutrition Facts

Pecan Pie Baked Oatmeal

Amount Per Serving (1 (1/6 of total))

Calories 409 Calories from Fat 198

% Daily Value*

Fat 22g34%

Saturated Fat 7g44%

Trans Fat 1g

Polyunsaturated Fat 4g

Monounsaturated Fat 9g

Cholesterol 145mg48%

Sodium 142mg6%

Potassium 221mg6%

Carbohydrates 48g16%

Fiber 3g13%

Sugar 37g41%

Protein 8g16%

Vitamin A 437IU9%

Vitamin C 1mg1%

Calcium 84mg8%

Iron 2mg11%

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

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09
May
2022

Peanut Butter Crunch Cookies

categories: Cookies, Desserts

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Yummy Peanut Butter Crunch Cookies are easy to make. Recipe makes 4 dozen cookies filled with peanuts and puffed rice for a crispy texture!

“Who wants a cookie? I do… I do!”. If I had a dollar for every time I’ve asked my family that question I’d be a wealthy woman-ha ha! Today I want to share with you a recipe for delicious peanut butter crunch cookies.

I found the recipe many years ago in a magazine I subscribed to called “Real Simple”. These cookies are not overly sweet, but have lots of CRUNCH to them, thanks in part to crispy rice cereal and chopped peanuts in the batter. Did I forget to mention they are also quite YUMMY and can be made in a flash? That’s right!

The recipe will yield about 4 dozen delicious cookies that you, your family and friends will enjoy. They also freeze well, if wrapped in an airtight container, so you can put some in the freezer for another day! Here’s how to make these treats.

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

Make The Cookie Batter

Before mixing the batter, preheat your oven to 375°F. Using an electric mixer (on HIGH speed), cream butter, brown sugar and granulated sugar together in a large mixing bowl. Beat until they are well combined. Turn the speed down to MEDIUM, then add a large egg, creamy peanut butter and vanilla extract. Beat until light and fluffy (about a minute).

In a bowl, sift together flour, baking soda, and salt. Turn the electric mixer to LOW speed, then add the flour mixture, a little at a time, to the cookie dough batter. Continue to add in the flour and keep mixing until all the flour mixture has been incorporated. Remove mixer, then FOLD in the chopped peanuts and the crispy rice cereal until well combined.

Bake The Cookies

Shape the cookie dough into 1½” balls by using your hands (it will be sticky). Place the dough balls about 2″ apart on parchment paper-lined or foil-lined baking sheets (or silpat sheets if you have them). Lightly press down the dough with your hands to slightly flatten.

Bake the peanut butter crunch cookies at 375°F. for 10-12 minutes, or until golden brown and set on top. Remove the cookies from the oven, and let them rest about 5 minutes before transferring them to wire racks to finish cooling.

Let the peanut butter crunch cookies cool completely before serving. They will “crisp up” a bit as they cool. NOTE: If you will be freezing part of the batch, wait until they have completely cooled before wrapping them for the freezer.

Who Wants Some Peanut Butter Crunch Cookies?

Once the cookies have cooled to room temperature, they are ready to enjoy. They have a traditional peanut butter cookie flavor, but with extra crispiness thanks to the rice cereal and chopped nuts! They’re really quite good, and I am confident you will enjoy them, too!

I really hope you like making and eating these peanut butter crunch cookies… we sure do! Thanks for visiting here today, and I invite you to come back soon for more family-friendly recipes. Take care, and have a GREAT day!

Looking For More COOKIE Recipes?

You can find ALL of my recipes in the Recipe Index, located at the top of the page. I have lots of yummy recipes for cookies you’ll 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: “Real Simple” Magazine, May 2005 issue, page 247

↓↓ PRINTABLE RECIPE BELOW ↓↓

5 from 1 vote

Peanut Butter Crunch Cookies

Prep Time

20 mins

Cook Time

12 mins

Total Time

32 mins

Yummy Peanut Butter Crunch Cookies are easy to make. Recipe makes 4 dozen cookies filled with peanuts and puffed rice for a crispy texture!

Category: Desserts, Snack

Cuisine: American

Keyword: peanut butter crunch cookies

Servings: 48 (approx. 4 dzn.)

Calories Per Serving: 74 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

½ cup butter at room temperature
½ cup packed brown sugar
¼ cup granulated sugar
1 large egg
¾ cup smooth peanut butter
1 teaspoon vanilla extract
1 cup all purpose flour
½ teaspoon baking soda
½ teaspoon salt
2 cups crispy rice cereal (like Rice Krispies)
½ cup chopped peanuts

US Customary - Metric

Instructions

Preheat oven to 375°F. Line baking sheets with parchment paper, aluminum foil or silpat sheets.
Using an electric mixer (on HIGH speed), cream butter, brown sugar and granulated sugar together in large mixing bowl. Beat until well combined. Turn speed to MEDIUM, then add egg, peanut butter and vanilla. Beat until light and fluffy (about a minute).
Sift flour, baking soda, and salt together into a separate bowl. Turn mixer to LOW speed, then add flour mixture (a little at a time) to batter until all flour has been incorporated. FOLD peanuts and crispy rice cereal into dough until incorporated.
Shape dough into 1½" balls, rolling dough between using hands (it will be sticky). Place dough balls 2" apart on prepared baking sheets. Lightly press down dough with your hands, to flatten slightly.
Bake cookies at 375°F. for 10-12 minutes, or until golden brown and set. Remove from oven; let cookies rest 5 minutes before transferring to wire racks to cool.
Cool cookies completely before serving. They will "crisp up" as they cool. NOTE: If you are freezing any cookies, wait until completely cooled before freezing. Enjoy!

Nutrition Facts

Peanut Butter Crunch Cookies

Amount Per Serving (1 cookie)

Calories 74 Calories from Fat 36

% Daily Value*

Fat 4g6%

Saturated Fat 2g13%

Trans Fat 1g

Polyunsaturated Fat 1g

Monounsaturated Fat 2g

Cholesterol 9mg3%

Sodium 81mg4%

Potassium 46mg1%

Carbohydrates 8g3%

Fiber 1g4%

Sugar 4g4%

Protein 2g4%

Vitamin A 65IU1%

Calcium 6mg1%

Iron 1mg6%

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

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06
May
2022

Pistachio Asparagus In Orange Sauce

categories: Vegetable Dishes

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Pistachio Asparagus In Orange Sauce is a delicious, simple side dish! Steamed asparagus is topped with browned butter orange/pistachio sauce.

My husband and I love fresh asparagus, especially when it comes into season here locally. Many years ago I came across a unique sounding recipe while browsing through a food magazine I subscribed to. The idea of adding crunchy pistachios, orange juice and zest in a browned butter sauce to steamed asparagus made me want to try that recipe. Let me tell you… this veggie dish does not disappoint!

Overall the recipe is quite simple. Trimmed asparagus are steamed for just a few minutes, and while it’s steaming, you make a simple butter/orange/pistachio sauce. Serve the asparagus drizzled with the pistachio and orange sauce, and enjoy! All in all, it only takes about 20 minutes from start to finish, and the recipe makes 4 servings. It’s delicious! Here’s how to make this dish:

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

Prepare The Asparagus

Cut or snap off the “woody” ends of the asparagus stalks. Place 1″ of water into a large skillet (you need a skillet with a cover). Put the asparagus into a steamer basket, and place the basket in the skillet, over the water.

Bring the water to a boil on medium-high heat, then place a lid on the skillet and steam the asparagus for 4-5 minutes. Remove the skillet from the heat once the asparagus is crisp-tender, and keep the asparagus warm.

Make The Pistachio And Orange Butter Sauce

While the asparagus is cooking, make the orange pistachio butter sauce. Melt butter in a separate large skillet on medium heat. Add chopped pistachios, and cook them for 3-4 minutes, until the nuts are lightly browned. Add orange juice and orange zest to the skillet, and stir to combine with the other ingredients.

The liquid will become foamy as it cooks, and the butter will begin to brown as the butterfat solids separate. Stir the sauce often as it cooks.

You can see (below) the butter has begun to brown, resulting in a slightly nutty flavor. Once the butter has browned, turn off the heat, and the foaminess will dissipate, leaving a richly colored brown butter, pistachio and orange sauce.

Time To Serve The Pistachio Asparagus In Orange Sauce

Place the asparagus stalks on a serving platter, then drizzle the orange sauce and pistachios evenly over the top of the asparagus. Season with a dash of black pepper, and serve immediately, while hot.

I hope you have the chance to make this simple, yet delicious veggie side dish for yourself or those you love. Thanks for stopping by today, and I hope you’ll come back soon for more recipes. Take care, and have a GREAT day.

Looking For More ASPARAGUS Recipes?

You can find ALL of my recipes in the Recipe Index, located at the top of the page. I have some delicious recipes with asparagus (and other veggies) 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: “Taste of Home” magazine, April/May 2001 edition, pages 33-34, Reiman Publications

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Pistachio Asparagus In Orange Sauce

Prep Time

15 mins

Cook Time

5 mins

Total Time

20 mins

Pistachio Asparagus In Orange Sauce is a delicious, simple side dish! Steamed asparagus is topped with browned butter orange/pistachio sauce.

Category: Side Dish, Vegetable Dish

Cuisine: American

Keyword: pistachio asparagus in orange sauce

Servings: 4

Calories Per Serving: 186 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1 pound fresh asparagus ends trimmed
3 Tablespoons chopped pistachio nuts
5 Tablespoons butter
3 Tablespoons fresh orange juice
1½ teaspoons orange zest (finely grated peel)
1 pinch black pepper

US Customary - Metric

Instructions

Cut or snap off "woody" ends of asparagus. Pour water in a large skillet to a depth of 1". Lay asparagus on a steamer basket; place basket over water in skillet, Bring water to a boil on medium-high heat. Put lid on skillet; steam asparagus for 4-5 minutes. Remove skillet from heat when asparagus is crisp-tender; keep asparagus warm.
While asparagus cooks, make the sauce. Melt butter in a separate large skillet on medium heat. Add chopped pistachios; cook for 3-4 minutes, until lightly browned. Add orange juice and zest to skillet; stir to combine. Liquid will become foamy as it cooks; butter will turn brown as butterfat solids separate. Stir sauce often until sauce is heated through and nicely browned.
To serve, place asparagus on serving platter. Drizzle sauce and pistachios evenly over asparagus. Season with a dash of pepper. Serve immediately while hot.

Nutrition Facts

Pistachio Asparagus In Orange Sauce

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

Calories 186 Calories from Fat 153

% Daily Value*

Fat 17g26%

Saturated Fat 9g56%

Trans Fat 1g

Polyunsaturated Fat 1g

Monounsaturated Fat 5g

Cholesterol 38mg13%

Sodium 115mg5%

Potassium 318mg9%

Carbohydrates 7g2%

Fiber 3g13%

Sugar 4g4%

Protein 4g8%

Vitamin A 1347IU27%

Vitamin C 14mg17%

Calcium 40mg4%

Iron 3mg17%

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

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02
May
2022

Southwestern Fried Rockfish

categories: Main Dishes, Seafood

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Southwestern Fried Rockfish is an easy, delicious seafood dish! Taco mix seasoned fillets, coated in cornmeal and flour are fried until crunchy.

Today I want to share a recipe for a simple, but tasty way to cook rockfish fillets. Since I began cooking rockfish several years ago, I have enjoyed trying various recipes for this type of fish, which is fairly common on the west coast. This recipe comes from a cooking magazine I have subscribed to for years, and I discovered it many years ago (yes, I keep my old cooking magazines!).

Rockfish is also called Pacific Red Snapper, Striped Bass or Rock Cod in North America (there are a LOT of varieties). Most types of this mild-flavored fish are typically found in the northern Pacific ocean. A simple 5 ounce serving provides nearly 2/3 of a typical adult’s daily protein requirements, and is very low in calories!

This recipe for Southwestern fried rockfish is simple to prepare, and has good flavor, too. Fish fillets are coated with Taco seasoning mix, dipped in egg and then covered with a cornmeal and flour mixture before cooking. From start to finish it takes about 30 minutes to make this dish, and that INCLUDES 15 minutes of “chillin’ time” in the refrigerator. Here’s how to make this easy recipe:

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

Prepare The Rockfish

Pat the rockfish fillets dry on layers of paper towels. Place one envelope of taco seasoning mix into a large re-sealable plastic bag, and add the fish, one at a time, until coated with the spices. Shake off any excess spices back into the bag.

NOTE: In the printable recipe card at the bottom of the page, I have included a “make it yourself” taco seasoning mix to use if you don’t have taco seasoning mix at home. It will coat the pound of rockfish used for this recipe.

Dip the seasoned fish fillets in a lightly beaten egg in a shallow bowl until covered on all sides, then let the excess egg drip back into the bowl. Place the egg-covered fillet into a separate bowl filled with a cornmeal/flour mixture, turning to fully coat the surface of the fish with the dry mixture on all sides. Place fish on platter or baking sheet, and repeat process with remaining fillets.

Refrigerate the coated rockfish in the refrigerator for 15 minutes before frying. The slight moisture from the fish will help the seasoning adhere and the seasoning will have time to bring flavor to the fish.

Time To Cook The Rockfish

Remove the rockfish from the refrigerator. Heat oil on Medium-High heat in a large skillet until it is really hot, but not smoking. If you have a large cast iron skillet, I recommend that for extra crispiness, but if not, use a large, non-stick skillet. Add the seasoned fish to the hot oil, and fry them for 3-4 minutes, without moving them in the pan.

Carefully turn the rockfish over and continue to cook the second side an additional 3-4 minutes or until the fish flakes easily with a fork. The coating should be wonderfully golden brown and crispy on the fish.

Serve The Southwestern Fried Rockfish

Once the fish is cooked through and crisp on the outside, carefully remove the fish from the skillet. Put the fish on layers of paper towels to absorb any excess oil. Place the Southwestern Fried Rockfish on dinner plates, and serve with your favorite sides.

This time the rockfish was served with fresh pineapple slices and Thai coleslaw in Peanut Sauce on the side. It was kind of our own “fusion-type meal” – Southwestern seasoned rockfish and Thai-Inspired coleslaw. Sounds odd, but it worked!
The Southwestern fried rockfish is drained on paper towels to absorb oil after frying. A white plate with coleslaw, pineapple, and a piece of Southwestern fried rockfish.

I hope you have the chance to make this rockfish recipe, and trust you will enjoy it, as well. Thanks for stopping by, and please come back again soon for more family-friendly recipes. Take care, and have a wonderful day.

Looking For More ROCKFISH Recipes?

You can find ALL of my recipes in the Recipe Index, located at the top of the page. I have lots of delicious seafood recipes for you to choose from, including these (and more) featuring rockfish:

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” magazine, June/July 2006 edition, page 60, published by Reiman Publications.

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Southwestern Fried Rockfish

Prep Time

7 mins

Cook Time

8 mins

Inactive refrigeration time

15 mins

Total Time

30 mins

Southwestern Fried Rockfish is an easy, delicious seafood dish! Taco mix seasoned fillets, coated in cornmeal/flour are fried until crunchy.

Category: Main Dish

Cuisine: Southwestern

Keyword: Southwestern fried rockfish

Servings: 4

Calories Per Serving: 283 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1 pound rockfish fillets (4) 4 fillets total (approx. 4 oz. each)
1 ounce taco seasoning mix (1 envelope) *see NOTE below for making homemade
1 large egg lightly beaten
½ cup yellow cornmeal
¼ cup all purpose flour
3 Tablespoons vegetable oil

US Customary - Metric

Instructions

Pat rockfish dry on layers of paper towels. Put taco seasoning mix into large resealable plastic bag. Add fillets, one at a time, shaking until fish is coated with spices. Shake excess spices back into bag.
Light beat egg in a shallow bowl. In separate bowl, combine cornmeal and flour. Dredge seasoned fillets in egg until covered, letting then let the excess egg drip back into bowl. Next coat fish in cornmeal/flour mixture, covering all sides. Place fish on large platter; repeat process with remaining fillets. Refrigerate rockfish for 15 minutes before frying.
Heat oil on Medium-High heat in a large cast iron skillet (or non-stick) until oil is really hot, but not smoking. Carefully add fillets to hot oil; fry fish for 3-4 minutes, without moving fish in the pan. Carefully turn fish over; cook second side 3-4 minutes or until cooked through and fish flakes easily with a fork. Coating should be browned and crisp when done. Remove fish from skillet; transfer to layers of paper towels to absorb oil. Serve immediately, and enjoy.

Recipe Notes

Taco Seasoning Mix For this Recipe (if you don't have pre-made):Stir to combine.

1 T. Flour// 1 t. chili powder// 1 t. paprika// 3/4 t. salt// 1/2 t. onion powder// 1/2 t. cumin// 1/4 t. cayenne pepper// 1/4 t. garlic powder// 1/8 t. ground oregano//

**Caloric Calculation made using HALF of the oil in recipe because at least half remains in the skillet (used for frying).

Nutrition Facts

Southwestern Fried Rockfish

Amount Per Serving (1 fillet)

Calories 283 Calories from Fat 81

% Daily Value*

Fat 9g14%

Saturated Fat 2g13%

Trans Fat 1g

Polyunsaturated Fat 4g

Monounsaturated Fat 2g

Cholesterol 103mg34%

Sodium 674mg29%

Potassium 527mg15%

Carbohydrates 25g8%

Fiber 3g13%

Sugar 2g2%

Protein 25g50%

Vitamin A 749IU15%

Vitamin C 3mg4%

Calcium 25mg3%

Iron 2mg11%

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

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