March 2023

Month: March 2023

28
Mar
2023

Apple Pecan French Toast Cups

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Make delicious, baked Apple Pecan French Toast Cups! This simple dish is filled with apples, cinnamon, pecans, and topped with maple syrup!

I don’t know about you, but I LOVE French toast! In the past I have made individual sized French toast cups using blueberries and even a three berry combination.

Recently I was daydreaming about other flavor combos I could use to make a new type of French toast cup. I came up with this one, using diced and peeled apples, pecans, brown sugar and cinnamon, and wow… is it GOOD!

The recipe is quite simple to make, but the only thing is that you MUST plan ahead! Apple Pecan French Toast Cups (like the others) must be assembled the night before you want to serve them.

They need to be refrigerated overnight so the bread cubes can soak up the good egg filling. Then when you wake up and are ready for breakfast, they only need to be baked. They’re delicious, and here’s how to make them.

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

A Tiny Bit Of Prep The Night Before You Bake Them

Generously butter two oven-safe ramekins on the bottom and sides. The ramekins I use for this are about 4½ inches wide and about 2 inches deep.

Cut approximately 2 cups of 1-2 day old (slightly stale) French bread into small cubes (leave crusts on). This amount of bread cubes will be divided between the two ramekins.

Whisk eggs, milk, vanilla extract, and maple syrup together in a medium-sized bowl, until the ingredients are fully combined.

In a SEPARATE medium-sized bowl, place peeled and diced apples, and mix them with lemon juice. Add chopped pecans, cinnamon and brown sugar, then stir to combine.

Layering The French Toast Cups

For each ramekin, add ½ cup bread cubes, then top with ¼ of the apple mixture. Top with another ½ cup bread cubes, and end with ¼ cup apple mixture.

Repeat with the other ramekin. The ramekins will be very full at this point. Place them onto an aluminum foil-lined baking sheet.

Slowly pour the egg mixture over the top of the French toast cups, dividing the liquid equally between the two ramekins. Try to cover as much of the bread cubes with egg mixture as possible.

Use a spoon or the back of a fork to carefully push the bread slightly down into the liquid. Be careful- the ramekins will be VERY full!

Time To Chill

Cover the ramekins with plastic wrap. Let them chill in the refrigerator at least 6 hours (or overnight, which is the easiest!). The next morning, before baking, preheat the oven to 375°F.

Remove the ramekins from the refrigerator (and uncover them) about 15 minutes before cooking (while oven preheats), to take some of the chill off.

Time To Bake!

Place the ramekins (still on the foil-lined baking sheet) in a preheated 375°F. oven on a middle rack. Bake the apple pecan French toast cups for 30 minutes or until a toothpick inserted into the middle comes out clean (free of batter).

The French toast cups should be nicely browned on top when they are finished baking. Transfer the ramekins to a wire rack and let them cool for 7-8 minutes before serving.

Serve The Apple Pecan French Toast Cups

You can serve the French toast IN the ramekins or you can remove them from the ramekins. I always remove them from the ramekins, as it is easier to serve with maple syrup (your choice).

To remove them from the ramekins, simply run a butter knife around the edges. After that, slide a fork or small spatula under the French toast to loosen and then remove.

Place the apple pecan French toast cups on serving plates, sift powdered sugar on top and serve with or without Maple syrup (with is the best!)

I really hope you have the opportunity to make these delicious apple pecan French toast cups, because I’m confident you’ll enjoy them! They’re delicious!

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

Looking For More FRENCH TOAST Recipes?

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

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1^st and 15^th) with lots of recipes, tips, etc..
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↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Apple Pecan French Toast Cups

Prep Time

10 mins

Cook Time

30 mins

INACTIVE Refrigeration Time

6 hrs

Total Time

6 hrs 40 mins

Make delicious, baked Apple Pecan French Toast Cups! This simple dish is filled with apples, cinnamon, pecans, and topped with maple syrup!

Category: Breakfast

Cuisine: American

Keyword: apple pecan French toast cups

Servings: 2

Calories Per Serving: 518 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1½ teaspoons butter softened (to butter ramekins)
2 cups cubed Italian bread (stale) cut into bite sized cubes
3 large eggs
1 cup milk
2 Tablespoons pure maple syrup
1 teaspoon vanilla extract
¼ large Granny Smith apple peeled, diced
2 teaspoons lemon juice
¼ cup chopped pecans
1 teaspoon brown sugar (packed)

OPTIONAL FOR SERVING: powdered sugar and/or maple syrup (as desired)

US Customary - Metric

Instructions

PREP (Night Before):

Generously butter 2 oven-safe ramekins on bottom/sides (ramekins are 4½" wide, 2" deep). Cut day old Italian bread into bite-sized cubes. Set aside.
Whisk eggs, milk, maple syrup, vanilla in medium bowl, until combined. Set aside.
In a SEPARATE bowl, mix diced apples with lemon juice. Add chopped pecans, cinnamon, brown sugar; stir to combine. Set aside.
For each ramekin, add ½ cup bread cubes, then top with ¼ of apple mixture. Top with another ½ cup bread cubes, and end with ¼ cup apple mixture. Ramekins will be very full. Place on an aluminum foil-lined baking sheet.
Slowly pour egg mixture over top of French toast cups, dividing equally between both ramekins. Cover as many bread cubes with egg mixture as possible. Use a spoon to carefully push bread cubes slightly down into liquid.
Cover ramekins with plastic wrap. Refrigerate at least 6 hours or overnight. Remove ramekins from refrigerator (and uncover) 15 minutes before cooking. Preheat oven to 375°F. while you take the chill off the ramekins.

Bake (Day Of Serving):

Place ramekins (on foil-lined baking sheet) in preheated oven on middle rack. Bake at 375°F for 30 minutes or until toothpick inserted into middle comes out clean. French toast cups should be nicely browned on top. Transfer ramekins to wire rack; let cool 7-8 minutes before serving.
Serve IN the ramekins or OUT (easier if using syrup).To remove from ramekins, run a knife around edges, then slide fork or spatula under French toast to loosen and remove. Place on serving plates. Sift powdered sugar on top; serve with maple syrup, if desired. Enjoy!

Recipe Notes

NOTE: Caloric calculation does not include powdered sugar or (extra) maple syrup used for serving, as they are optional.

Nutrition Facts

Apple Pecan French Toast Cups

Amount Per Serving (1 g)

Calories 518 Calories from Fat 279

% Daily Value*

Fat 31g48%

Saturated Fat 11g69%

Trans Fat 0.2g

Polyunsaturated Fat 6g

Monounsaturated Fat 12g

Cholesterol 293mg98%

Sodium 283mg12%

Potassium 494mg14%

Carbohydrates 43g14%

Fiber 3g13%

Sugar 33g37%

Protein 17g34%

Vitamin A 753IU15%

Vitamin C 3mg4%

Calcium 227mg23%

Iron 2mg11%

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

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

25
Mar
2023

Italian Meatball Sandwiches

categories: Beef, Main Dishes, Sandwiches

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Make delicious, hearty Italian Meatball Sandwiches using homemade meatballs (recipe included) or store-bought meatballs (for convenience).

If you’re on the lookout for a delicious new lunch or dinner sandwich to try, may I suggest this recipe for Italian Meatball Sandwiches?

These sandwiches are hearty, tasty and filling! Homemade Italian meatballs, with marinara sauce and mozzarella cheese are served on lightly toasted, garlic butter hoagie rolls! YUM!

I came up with this recipe using the recipe I use to make Italian meatballs for spaghetti. The rest was simply re-creating what I have seen on meatballs subs my husband has ordered from restaurants over the years.

Whether you use my simple recipe for homemade meatballs OR choose to use store-bought frozen meatballs, I’m confident you’ll love Italian Meatball Sandwiches. Here’s how to make them.

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

Make The Italian Meatballs From Scratch

If you want to make homemade Italian meatballs instead of purchasing them (and baking), here is the way I prepare them. It’s really easy!

Place ground beef, salt, pepper, garlic powder, oregano, diced onion and finely grated Parmesan cheese in a mixing bowl. Stir, to combine the ingredients.

Shape the meatball mixture into 6 balls (each about the same size). To do this, roll the meat between the palms of your hands to form a cute, round meatball.

Cook The Meatballs

Heat a Tablespoon of oil on medium heat in a large, non-stick skillet. When the oil is hot (but not smoking), add the meatballs, leaving space between each one.

Cook until browned on the bottom (without disturbing), then carefully turn to the other side. Continue cooking on all sides, until meatballs are well-browned and fully cooked through.

Place the meatballs on paper towels to absorb excess grease. Now you have fully cooked Italian meatballs, made in about the same time as it takes to bake store-bought meatballs!

NOTE: This recipe, as written, will yield 2 sandwiches and requires 6 medium-sized meatballs. Double or triple the recipe if desired, to have extras for another meal.

Place 6 cooked meatballs into a small skillet filled with your favorite Italian-seasoned marinara sauce. Heat the meatballs and sauce through when you’re ready to make the sandwiches.

What If I Want To Use Store-Bought Frozen Meatballs?

Using frozen, store-bought meatballs is certainly fine, and makes this recipe slightly more convenient. Typically store bought meatballs will be smaller in size than the homemade ones (you might need 8 total to fill the two hoagie buns). If that doesn’t matter, then do what is most convenient for YOU.

If you are making these sandwiches using frozen, store bought meatballs, follow the instructions that are on the package for cooking them.

Once the meatballs have been fully cooked, proceed with the sauce, and then continue with the rest of the recipe.

Toast The Hoagie Rolls

I toast the hoagie rolls in the oven (under the broiler), because it tends to keep the bread crisp and firm underneath the weight of the meatballs, sauce, and cheese.

To toast the rolls, first melt butter, then stir in garlic powder. Place the rolls on an aluminum foil covered baking sheet, and open the rolls, trying to keep them attached in the back, if possible.

Use a pastry brush to lightly brush the garlic butter onto the insides of each open roll.

Let’s Build Italian Meatball Sandwiches

Turn on the broiler in your oven. When hot, place the baking sheet about 5-6 inches from the broiler’s heating element. Broil the buttered hoagies until they turn golden brown, keeping an eye on them so they don’t burn.

When done, remove the rolls from the oven. Place three hot meatballs on one side of each hoagie. Spoon a little of the remaining marinara sauce over the top of the meatballs.

Sprinkle the meatballs with shredded (or thinly sliced) mozzarella cheese, using just enough to cover the meatballs.

Place the baking sheet back under the broiler (5-6 inches from the heating element), and let the cheese broil ONLY until melted. This usually only takes a minute or less, so keep an eye on it!

Time To Enjoy The Italian Meatball Sandwiches

Once the cheese has melted, remove the baking sheet with the Italian meatball sandwiches from the oven. Place the top of the hoagie roll onto the melted cheese.

Carefully transfer the sandwiches from the baking sheet to a serving plate, using a spatula. Serve the Italian meatball sandwiches immediately, while hot!

I hope you will try these delicious Italian meatball sandwiches! They are so good, and this sandwich is quite filling! If you are serving this dish to kids, a half sandwich will usually be more than enough to fill their little tummies up!

Thanks so much for stopping by today, and I invite you to come back soon for more family-friendly recipes. Take care, may God bless you, and have a GREAT day!

Looking For More SANDWICH Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have several great recipes for sandwiches to check out, including:

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1^st and 15^th) with lots of recipes, tips, etc..
Would you like to join our growing list of subscribers?

There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
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↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Italian Meatball Sandwiches

Prep Time

10 mins

Cook Time

10 mins

Total Time

20 mins

Make delicious, hearty Italian Meatball Sandwiches using homemade meatballs (recipe included) or store-bought meatballs (for convenience).

Category: Dinner, Lunch, Main Dish

Cuisine: Italian

Keyword: Italian meatball sandwiches

Servings: 2 sandwiches

Calories Per Serving: 614 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For Meatballs (6 homemade):

½ pound lean ground beef
¼ cup diced yellow onion
¼ teaspoon salt
⅛ teaspoon black pepper
⅛ teaspoon garlic powder
⅛ teaspoon dried oregano
¼ cup Parmesan cheese (shredded)
1 Tablespoon vegetable oil

For Sandwiches (2):

½ cup Italian-seasoned marinara sauce to heat cooked meatballs in
2 Hoagie rolls
1½ Tablespoons butter melted
½ teaspoon garlic powder
½ cup mozzarella cheese (shredded)

US Customary - Metric

Instructions

If Making Homemade Meatballs:

Place ground beef, salt, pepper, garlic powder, oregano, onion and Parmesan in mixing bowl. Stir until combined. Shape mixture into 6 balls, rolling meat between palms of hands to form meatballs.
Heat oil on Medium in large, non-stick skillet. When hot, add meatballs. Cook without moving them, until browned on bottom, then turn, and cook on all sides, until meatballs are browned and cooked through. Transfer meatballs to paper towels to absorb grease.
Place cooked meatballs into skillet filled with marinara sauce. Heat meatballs/sauce when ready to make sandwiches.

If Using Store-Bought Frozen Meatballs:

Follow instructions on the package for cooking (if small meatballs, you may need 8 (4 per sandwich) to fill the hoagie). Once meatballs are fully cooked, proceed with sauce, and the rest of the recipe.

Building The Sandwiches:

Melt butter, then stir in garlic powder. Place hoagie rolls on aluminum foil covered baking sheet. Open rolls: try to keep rolls attached in the back. Use a pastry brush to lightly brush garlic butter on insides of each open roll.
Turn on oven broiler. When hot, place hoagies 5-6 inches from broiler's heating element. Broil until buttered hoagies turn golden brown; watch closely so they don't burn. When done, remove from oven. Place three hot meatballs on one side of each toasted hoagie. Spoon a little marinara sauce over the meatballs.
Sprinkle meatballs with shredded (or thinly sliced) mozzarella cheese, to cover. Place sandwiches back under the broiler. Let broil ONLY until cheese has melted.
Remove sandwiches from oven. Place top of hoagie roll on the melted cheese. Transfer sandwiches to serving plates, using a spatula. Serve immediately, while hot! Enjoy!

Nutrition Facts

Italian Meatball Sandwiches

Amount Per Serving (1 sandwich)

Calories 614 Calories from Fat 279

% Daily Value*

Fat 31g48%

Saturated Fat 14g88%

Trans Fat 1g

Polyunsaturated Fat 5g

Monounsaturated Fat 8g

Cholesterol 122mg41%

Sodium 1409mg61%

Potassium 667mg19%

Carbohydrates 41g14%

Fiber 2g8%

Sugar 8g9%

Protein 41g82%

Vitamin A 774IU15%

Vitamin C 6mg7%

Calcium 365mg37%

Iron 14mg78%

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

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22
Mar
2023

Southwest-Style Blackeyed Peas

categories: Side Dishes, Vegetable Dishes

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Southwest-Style Blackeyed Peas are a delicious side dish! Blackeyed peas are cooked with bacon, onions, green chiles, and Mexican spices.

Do you like blackeye peas? I’m not referring to the MUSIC BAND, but the VEGETABLE! I grew up eating them fairly often, because my parents really enjoyed them. We’ve always called them blackeyed peas (rather than blackeye peas-without the D at the end), so that’s what I’ll call them in this post. Tradition!

My mom bought cans of blackeyed peas, heated them, added salt and pepper, and that was it (my Dad added hot pepper sauce)! Blackeyed peas may be purchased CANNED, DRIED (soaked overnight to soften), or FROZEN (then thawed).

This recipe I came up with uses FROZEN (and thawed) blackeyed peas. We keep bags of veggies in our deep freezer, so we usually have a bag or two on hand. I added other ingredients to add a Southwest-type flavor, and created this veggie dish.

When you combine tender blackeyed peas with spices, onion, BACON and garlic, how can you go wrong? Here’s how to make Southwest-Style Blackeyed Peas, a tasty little side dish:

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

Why I Use Frozen Blackeyed Peas For This Recipe

I use frozen blackeyed peas in this recipe, because truthfully, it’s convenient. When dried peas are used, it can take all night long soaking in water to get them to soften.

Canned and drained blackeyed peas seem to get a bit too mushy when cooked in the flavorful broth. So frozen (and thawed) is convenient, and what I prefer to use!

Cook The Blackeyed Peas

After thawing the blackeyed peas, cook them according to the instructions on the bag. Typically they need to be cooked about 40 minutes or so, until they become tender.

Once they’re fully cooked and tender to the bite, drain the blackeyed peas. Set them aside until later, while you prepare the rest of the dish.

Let’s Add Some Flavor!

Cut 3 slices of bacon in small pieces and place them in a large non-stick skillet. Add chopped onion, and cook on Medium heat for 3-5 minutes, until the onions are tender, and the bacon is fully cooked (but not crispy).

Leave any grease the bacon produces in the skillet. Stir in minced garlic and cook an additional 30 seconds, stirring often so the garlic doesn’t burn.

Add salt, pepper, ground cumin and cayenne pepper to the skillet. Stir to incorporate the spices with the bacon, onion and garlic.

Add More Flavor!

Now it’s time to add the drained, tender blackeyed peas to the skillet. Dump them in, and give them a good stir to combine them with the other ingredients.

Add diced green chilis and chicken broth to the blackeyed peas and stir again, until well combined in the skillet. The added broth acts as a conduit to get all the flavor of the spices infused into the peas.

Simmer Until Broth Is Absorbed

Bring the liquid to a boil, then turn the heat to a low simmer. Let the Southern-Style Blackeyed Peas cook on Low for 8-10 minutes (uncovered), OR until almost all the broth has been absorbed.

Serve The Southwest-Style Blackeyed Peas

Remove the skillet from the heat source, and stir chopped cilantro into the blackeyed peas. If desired, garnish the dish with more cilantro for serving.

Serve this veggie side dish straight from the skillet, if desired, OR transfer to a medium sized serving bowl. Serve immediately while hot… and enjoy!

I hope you have the opportunity to make these delicious Southwest-Style Blackeyed Peas soon. They’re so tasty, and I am confident you will enjoy them! The peas can be easily reheated in a microwave.

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

Looking For More VEGGIE SIDE DISH Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have a wonderful variety of veggie recipes for you to check out, including:

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1^st and 15^th) with lots of recipes, tips, etc..
Would you like to join our growing list of subscribers?

There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
You can submit your e-mail address there, to be added to my mailing list.

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Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
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↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Southwest-Style Blackeyed Peas

Prep Time

5 mins

Cook Time

8 mins

Inactive cooking time for blackeyed peas

40 mins

Total Time

53 mins

Southwest-Style Blackeyed Peas are a delicious side dish! Blackeyed peas are cooked with bacon, onions, green chiles, and Mexican spices.

Category: Side Dish, Vegetable Dish

Cuisine: Southwest

Keyword: southwest-style blackeyed peas

Servings: 4

Calories Per Serving: 177 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

12 ounces frozen blackeyed peas thawed
3 slices bacon chopped in small pieces
¼ medium yellow onion diced
2 cloves garlic minced
¾ teaspoon salt
½ teaspoon black pepper
½ cup chicken broth
¼ teaspoon ground cumin
⅛ teaspoon cayenne pepper
2 Tablespoons green chilis (diced/canned)
2 Tablespoons fresh cilantro chopped

US Customary - Metric

Instructions

Thaw blackeyed peas; cook according to package directions (about 40 minutes until tender). Drain and set aside.
Cut bacon in small pieces; place in large non-stick skillet, along with chopped onion. Cook on Medium heat 3-5 minutes, until onions are tender and bacon is fully cooked (but not crispy). Leave any bacon grease in the skillet. Stir in garlic; cook for 30 seconds, stirring often so garlic doesn't burn.
Add salt, pepper, cumin and cayenne pepper to skillet. Stir to incorporate spices. Add blackeyed peas. Stir to combine. Add diced green chiles and chicken broth. Stir again, to combine.
Bring broth to a boil; turn heat down to a low simmer. Cook on Low 8-10 minutes (uncovered), OR until almost all broth has been absorbed.
Remove skillet from heat source. Stir in chopped cilantro. Serve straight from the skillet OR transfer to serving bowl. Garnish with more cilantro, if desired. Serve immediately. Enjoy!

Nutrition Facts

Southwest-Style Blackeyed Peas

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

Calories 177 Calories from Fat 63

% Daily Value*

Fat 7g11%

Saturated Fat 2g13%

Trans Fat 0.02g

Polyunsaturated Fat 1g

Monounsaturated Fat 3g

Cholesterol 11mg4%

Sodium 688mg30%

Potassium 307mg9%

Carbohydrates 20g7%

Fiber 6g25%

Sugar 3g3%

Protein 9g18%

Vitamin A 72IU1%

Vitamin C 4mg5%

Calcium 32mg3%

Iron 2mg11%

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

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

18
Mar
2023

Easy Baked Mahi Mahi

categories: Seafood

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Easy Baked Mahi Mahi is delicious and is a cinch to make! Lightly seasoned fillets are served with browned butter, garlic, herb and lemon sauce.

Do you enjoy seafood dishes? We do at our home, and one of the varieties of fish we really enjoy is Mahi Mahi. Firm in texture and mild in flavor, this is a very versatile fish my husband and I enjoy whenever we can!

Curious about mahi mahi? To learn more interesting facts about Mahi Mahi, its source and nutritional info., etc., check out this info source here.

My husband picks up a big bag of frozen mahi mahi fillets every couple of months from Costco. Each boneless fillet is individually wrapped and the pieces vary in sizes. I’ve featured mahi mahi in other recipes on my blog over the years.

Once my husband brings it home, I know we will be enjoying mahi mahi in our dinner rotation. I found this particular recipe online, and when we want a simple seafood meal, this is one I easily choose. It’s a super easy recipe, requires only a few ingredients and it’s delicious. Here’s how to make easy baked mahi mahi.

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

Prepare The Mahi Mahi For Baking

Pat boneless mahi mahi fillets dry using paper towels to absorb the excess moisture. Season each piece lightly with salt and black pepper, on both sides.

TIP: Cover a large baking sheet with aluminum foil, to help minimize your cleanup. This is an optional step, but one I recommend.

Spray the foil generously with non-stick baking spray. Cut a large lemon into 6 thin, round slices. Place two of the lemon slices together (for each piece of fish) on the aluminum foil.

Time To Bake The Mahi Mahi

Place each piece of seasoned mahi mahi on top of two lemon slices. The shape of the fillets may vary slightly, but each piece should weigh about 4 ounces. If the fillet is long, length-wise, place a lemon slice under each end.

Bake the mahi mahi in a preheated 400° F. (204.4°C.) oven for 10-15 minutes. I recommend placing the baking pan on the middle rack in the oven for best heat circulation.

How Will I Know When The Fish Is Done?

The amount of time it takes to bake the fish will obviously depend on the thickness of the fish fillets you use. A “general rule” is that fish should be cooked about 10 minutes per inch of thickness.

A “safe” internal temperature for cooked mahi mahi is between 137°F-145°F. to ensure it is fully cooked through. If you have a meat thermometer, use it, to make sure you don’t undercook OR overcook the mahi mahi.

The fish will only be slightly browned on top, and can be easily flaked with a fork when fully cooked.

Make The Garlic Butter Sauce While the Fish Bakes

While the fish bakes, you can quickly make the simple garlic butter and lemon sauce to spoon or drizzle over the finished fish.

Melt butter in a medium-sized saucepan on Medium-Low heat. Continue to cook for a few minutes, stirring often, as you make browned butter.

The butter will begin bubbling, and will turn brown as the milk solids separate, due to the heat. It will also develop a slightly “nutty” aroma as it browns.

Once the butter has melted and browned, stir in minced garlic, and continue cooking for 30 seconds more. Be careful to not let the butter burn, or it becomes bitter in taste.

Remove the pan from the heat, and stir in fresh lemon juice and fresh (or dried) chopped parsley, until incorporated into the browned butter.

Normally I use fresh parsley from our garden, but when I photographed this, our garden (and house) was covered with 4 inches of snow, so I had no fresh parsley (sigh).

TIP: If using fresh parsley, you will use 1 Tablespoon, but if using dried you will only need 1 teaspoon, because the flavor is more concentrated in dried herbs.

Serve The Easy Baked Mahi Mahi

Once safely cooked to 137-145°F., remove the mahi mahi from the oven. Transfer the mahi mahi immediately (keeping the lemon slices underneath) to serving plates.

Spoon some of the garlic butter “sauce” over each piece of fish, making sure to get lots of minced garlic on each piece! If you have access to fresh parsley, add a couple sprigs to each piece of fish, for a pop of color!

Serve immediately while hot, and dig in! We enjoyed this easy baked mahi mahi served with brown rice and steamed broccoli on the side. It was a nice, light meal. YUM!

I hope you have the opportunity to try this yummy recipe for easy baked mahi mahi, and trust you’ll enjoy it as much as we do. It’s a simple recipe, but it’s really tasty.

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

Looking For More MAHI MAHI Or Other SEAFOOD Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have a wonderful variety of seafood recipes for you to ch3ck out, including:

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1^st and 15^th) with lots of recipes, tips, etc..
Would you like to join our growing list of subscribers?

There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
You can submit your e-mail address there, to be added to my mailing list.

Find Me On Social Media:

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

Original recipe source, and with thanks to Angela, at: https://bakeitwithlove.com/baked-mahi-mahi/

↓↓ PRINTABLE RECIPE BELOW ↓↓

4.5 from 2 votes

Easy Baked Mahi Mahi

Prep Time

10 mins

Cook Time

10 mins

Total Time

20 mins

Easy Baked Mahi Mahi is delicious and is a cinch to make! Lightly seasoned fillets are served with browned butter, garlic, herb and lemon sauce.

Category: Main Dish

Cuisine: American

Keyword: baked mahi mahi

Servings: 3

Calories Per Serving: 202 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

12 ounces mahi mahi boneless, approx. 4 oz. each
½ teaspoon salt to season fish (approx.)
½ teaspoon black pepper to season fish (approx.)
6 thin slices lemon
3 Tablespoons butter
1½ teaspoons minced garlic
1 Tablespoon fresh lemon juice
1 Tablespoon fresh parsley (chopped) OR 1 teaspoon DRIED parsley

US Customary - Metric

Instructions

Preheat oven to 400°F (204.4 C). Line a baking sheet with aluminum foil. Spray foil generously with non-stick baking spray.
Pat mahi mahi fillets dry using paper towels to absorb excess moisture. Season fish lightly on both sides with salt/pepper.
Cut large lemon into 6 round slices. Place 2 slices together (for each piece of fish) on the aluminum foil. Place each piece of fish on top of 2 lemon slices.
Bake at 400° F. (204.4°C.) for 10-15 minutes. **Time to fully cook depends on thickness of fillets. A "general rule" is fish should cook 10 minutes per inch of thickness. Fully cooked mahi mahi should have internal temperature between 137°F - 145°F. Use meat thermometer, so fish isn't undercooked OR overcooked. Fish should be slightly browned on top, and flake easily with a fork.
Make Browned Butter Sauce While Fish Bakes: Melt butter in medium saucepan on Medium-Low heat. Cook 3-4 minutes, stirring often, until bubbly and browned; butter will turn brown as the milk solids separate. Stir in garlic; continue cooking for 30 seconds. Remove pan from heat; add lemon juice and parsley (fresh or dried). Stir until combined.
To Serve: Remove fish from oven; Use spatula to transfer mahi mahi (keeping lemon slices underneath) to serving plates. Spoon butter sauce over each piece. Garnish with fresh parsley, if desired. Serve immediately.

Nutrition Facts

Easy Baked Mahi Mahi

Amount Per Serving (1 fillet + sauce)

Calories 202 Calories from Fat 108

% Daily Value*

Fat 12g18%

Saturated Fat 7g44%

Trans Fat 0.5g

Polyunsaturated Fat 1g

Monounsaturated Fat 3g

Cholesterol 113mg38%

Sodium 579mg25%

Potassium 501mg14%

Carbohydrates 1g0%

Fiber 0.2g1%

Sugar 0.2g0%

Protein 21g42%

Vitamin A 669IU13%

Vitamin C 5mg6%

Calcium 27mg3%

Iron 1mg6%

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

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14
Mar
2023

Cinnamon Glazed Almonds

categories: Appetizers

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Make a batch of cinnamon glazed almonds for a fantastic, crunchy snack. Almonds are coated and baked in a buttery cinnamon sugar glaze!

If you’re looking for a fun and tasty snack (or appetizer) that friends and family will LOVE, you’ve got to try these cinnamon glazed almonds! Wow… they are really good!

Delicious and crunchy, this is one treat that will rapidly disappear when served! The recipe as written will yield about 12 small servings (about 3 cups in total), so there’s plenty to go around!

I found the handwritten recipe many years ago in an old recipe box, and it is a KEEPER! Here’s how to make this fun, yummy snack.

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

Preheat The Oven And Melt The Butter!

Place the butter onto a large (at least 13″ x 9″), rimmed baking sheet. Put the baking sheet with the butter in the oven and set the temperature for 325°F.

While the oven preheats, the butter will melt while you work on the almonds! This is a timesaver so the butter melts and the oven is preheated when the almonds are ready for baking!

Prepare The Egg White Glaze

Beat two egg whites in a large mixing bowl, using an electric mixer. If you have a stand mixer, you can use this, as well.

Continue to beat the egg whites until soft peaks are formed. The mixture will be quite foamy, and will increase in volume, too.

Time For The Sugar

Add granulated sugar, a little at a time, to the egg white mixture, beating as you add each little bit. Keep beating until all the sugar has been added, and stiff peaks can be formed

TIP: A stiff peak is when you can lift the thick egg whites with a spoon or the beater into a peak, and they hold their shape.

Add The Almonds And Cinnamon

Use a spatula or a large spoon to fold the cinnamon and almonds into the egg white mixture in the bowl. Keep folding until all the almonds have been coated with the thick mixture.

Bake The Cinnamon Glazed Almonds

Place the coated almonds on the buttered baking sheet. Stir, to incorporate the melted butter into the egg white mixture.

After that, carefully spread the coated almonds out in as much of a single layer as possible. The almonds will stick together a bit, but do the best you can!

Bake the cinnamon glazed almonds at 325°F. for 10 minutes. After 10 minutes, remove the pan from the oven. Quickly stir and turn the nuts on the baking sheet.

Put the almonds back in the oven in a single layer, and continue baking. Continue to cook the almonds for 30 more minutes, giving them a gentle stir every 10 minutes.

The total cooking time for the cinnamon glazed almonds is 40 minutes, but you will need to stir and turn the nuts every 10 minutes.

Before Serving

After the cinnamon glazed almonds have finished baking, remove the baking sheet from the oven, and let them cool on the tray. If desired, you can transfer them to wax paper to cool, but that is optional.

The almonds are at their very best when served at room temperature. If you will not be serving them right away, store them (once cooled) in an airtight container.

Serve The Cinnamon Glazed Almonds!

When the cinnamon glazed almonds have cooled to room temperature, they are ready to be gobbled up! Transfer the nuts to a serving bowl, and watch how fast they disappear.

Store any leftover cinnamon glazed almonds in an airtight container, to preserve their crispness, and enjoy them for days! I have even frozen them for later in a freezer bag, with good results. They are so delicious!

I really hope you enjoy this yummy snack! It is pretty hard to stay out of them, once you get started, so be warned (ha ha)! Yes- I speak from experience, because these crunchy cinnamon glazed almonds are absolutely delicious!

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

Looking For More SNACK Recipes That Use Nuts?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have quite a few delicious recipes for snacks that feature a variety of nuts, including:

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Original recipe source: unknown (found recipe handwritten on a 3×5″ index card in an old recipe box)

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Cinnamon Glazed Almonds

Prep Time

10 mins

Cook Time

40 mins

Total Time

50 mins

Make a batch of cinnamon glazed almonds for a fantastic, crunchy snack. Almonds are coated and baked in a buttery cinnamon sugar glaze!

Category: Appetizer/Snack

Cuisine: American

Keyword: cinnamon glazed almonds

Servings: 12 (1/4 cup per serving)

Calories Per Serving: 329 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

5½ Tablespoons butter
2 egg whites
1 pinch kosher salt
1⅛ cups granulated sugar (equals 1 cup + 6 teaspoons)
4 teaspoons ground cinnamon
3 cups raw almonds

US Customary - Metric

Instructions

Place butter on large rimmed baking sheet (at least 13" x 9"). Put baking sheet in oven; set temp. for 325°F.
Beat egg whites in large mixing bowl with an electric mixer. Continue to beat egg whites until soft peaks form. Mixture will be foamy, and will increase in volume.
Add sugar, a little at a time, to egg white mixture, beating as you add. Keep beating until all sugar has been added, and stiff peaks can be formed TIP: A stiff peak is when you can lift thick egg whites with a spoon or beater into a peak, and they hold their shape.
Gently fold cinnamon and almonds into egg white mixture, until almonds have been fully coated. Place almonds on buttered baking sheet. Stir, to mix melted butter into egg white mixture.
Carefully spread coated almonds out in single layer. Bake at 325°F. for 10 minutes. After 10 minutes, remove pan from oven. Quickly stir and turn the nuts. Put the almonds back in the oven in a single layer; continue baking. Bake almonds 30 more minutes, stirring every 10 minutes.
When done, remove pan from oven; let almonds cool on the tray. Serve almonds at room temperature. If not serving them right away, store cooled almonds in an airtight container (room temp.). Enjoy!

Nutrition Facts

Cinnamon Glazed Almonds

Amount Per Serving (1 (approx. 1/4 cup per serving))

Calories 329 Calories from Fat 207

% Daily Value*

Fat 23g35%

Saturated Fat 5g31%

Trans Fat 0.2g

Polyunsaturated Fat 5g

Monounsaturated Fat 13g

Cholesterol 14mg5%

Sodium 53mg2%

Potassium 275mg8%

Carbohydrates 27g9%

Fiber 5g21%

Sugar 20g22%

Protein 8g16%

Vitamin A 163IU3%

Vitamin C 0.02mg0%

Calcium 105mg11%

Iron 1mg6%

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

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10
Mar
2023

Egg, Bacon and Veggie Scramble

categories: Breakfast

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Want a filling meal to start the day? Try an Egg, Bacon and Veggie Scramble – it’s a delicious and easy to make, healthy breakfast.

Do you enjoy scrambled eggs for breakfast? I sure do, and usually enjoy them the most when combined with ham chunks and cheddar cheese! That’s my FAVORITE way to eat them, even if it’s not the healthiest way to enjoy them.

That being said, at times I try to eat “healthier” meals, and this is a “go to” recipe I came up with to do that! I know I need to incorporate more vegetables into my meals, and this breakfast recipe helps to achieve that goal.

This yummy egg dish is filling, because it’s full of scrambled eggs, bacon, cooked broccoli, green onions and red bell peppers! It has color, texture, protein, and FLAVOR!

As written, this recipe will make one serving, but can easily be adapted for more servings. Here’s how to make an egg, bacon and veggie scramble.

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

Cook The Chopped Bacon Until Crisp

Cut a slice of bacon into thin strips or pieces. Place the bacon in a medium non-stick skillet (big enough to cook the eggs later).

Cook the bacon, stirring often, until it becomes crispy. Once the bacon has finished cooking, leave the bacon (and the bacon “grease”) in the skillet.

NOTE: If you are making more than this one serving, you will have more grease remaining than you’ll need (from using more bacon). For each portion, you need to leave about 1 teaspoon of grease remaining in the skillet.

Add The Veggies To The Skillet

Add chopped red bell pepper, broccoli, and chopped green onions to the skillet with the bacon (and bacon “grease). Stir, to combine them with the bacon.

No oil is needed, since the veggies will cook in the small amount of bacon grease left in the skillet. Cook on medium heat for 3-4 minutes, or until the veggies become tender.

Now Let’s Scramble Those Eggs

In a small bowl, whisk together two eggs and 2 Tablespoon of milk until combined. Add the eggs to the skillet, and stir, to combine them with the veggies.

Cook the eggs, stirring occasionally, until they’re fully cooked, and well-incorporated into the veggies and bacon in the skillet.

Time To Enjoy The Egg, Bacon and Veggie Scramble

Immediately transfer the hot egg, bacon and veggie scramble onto a plate, and serve immediately. Be sure to serve the scrambled eggs with a favorite side dish!

I LOVE to have these scrambled eggs with half of a juicy, Ruby red grapefruit on the side. It’s such a delicious breakfast, and I enjoy it often!

The texture and color of the veggies, the golden colored eggs and the pinkish red of the grapefruit make this meal “pretty on the plate”, too! YUM!

What If I Don’t Eat Bacon?

If you don’t eat meat or don’t want to use the bacon called for in the recipe, no problem! All you’ll need is a tiny bit of a light oil to cook the veggies in.

Simply heat 1 teaspoon of a neutral cooking oil in the skillet and then cook the chopped broccoli, red bell peppers and green onions. Proceed with the rest of the recipe, as written.

I hope you have the chance to make this yummy egg, bacon and veggie scramble for yourself or someone you love. It’s delicious!

As written, this recipe makes enough for one serving. However, the quantity can EASILY be doubled, tripled, etc. so you can make as much of this recipe as you need.

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

Looking For More BREAKFAST Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have a great variety of breakfast recipes you’ll want to check out, including:

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1^st and 15^th) with lots of recipes, tips, etc..
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0 from 0 votes

Egg, Bacon and Veggie Scramble

Prep Time

5 mins

Cook Time

6 mins

Total Time

11 mins

Want a filling meal to start the day? Try an Egg, Bacon and Veggie Scramble - it's a delicious and easy to make, healthy breakfast.

Category: Breakfast

Cuisine: All Cuisines

Keyword: egg bacon and veggie scramble

Servings: 1 serving

Calories Per Serving: 284 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1 slice bacon in small pieces; cooked until crisp
½ cup chopped broccoli
½ cup chopped red bell pepper
1 Tablespoon chopped green onion
2 large eggs
2 Tablespoons milk
salt and pepper, to taste

US Customary - Metric

Instructions

Cut bacon into small pieces and place them in a medium non-stick skillet. Cook, stirring often, until bacon becomes crisp. Leave bacon (and bacon grease) in skillet.
NOTE: If making more than one serving, you'll have more grease than you'll need (from using more bacon). For each portion, leave 1 tsp. grease in skillet.
Add red bell pepper, broccoli, and green onions to the skillet. No oil is needed, since veggies will cook in bacon grease. Cook on medium heat for 3-4 minutes, or until veggies become tender.
In a small bowl, whisk together eggs and milk until combined. Add this mixture to the skillet; stir, to combine with veggies/bacon. Cook eggs, stirring often, until fully cooked. Season to taste, with salt and pepper.
Immediately transfer eggs to a plate. Serve hot, with a favorite side dish. Enjoy!

Recipe Notes

NOTE: Salt/pepper were not calculated as the amounts used may vary greatly per person.

Nutrition Facts

Egg, Bacon and Veggie Scramble

Amount Per Serving (1 g)

Calories 284 Calories from Fat 171

% Daily Value*

Fat 19g29%

Saturated Fat 6g38%

Trans Fat 0.1g

Polyunsaturated Fat 4g

Monounsaturated Fat 8g

Cholesterol 388mg129%

Sodium 318mg14%

Potassium 547mg16%

Carbohydrates 11g4%

Fiber 3g13%

Sugar 6g7%

Protein 19g38%

Vitamin A 3283IU66%

Vitamin C 137mg166%

Calcium 126mg13%

Iron 3mg17%

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

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07
Mar
2023

Shamrock Sugar Cookies

categories: Cookies, Desserts

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Make Shamrock Sugar Cookies for St. Patrick’s Day! You’ll love these soft cookies, which can be decorated with green icing (recipe included).

Top o’ the morning to ya! St. Patrick’s Day is right around the corner, so why not make shamrock cookies to mark the occasion? Better yet, why not make the cookies and let the kids (your own little leprechauns) help decorate them?

These soft sugar cookies are easily made, and can be cut into any desired shape. I used two different sized shamrock cookie cutters for this batch, and then added Irish green icing and sprinkles for decoration.

The icing for decorating the cookies is optional, so you can choose to add it or not. Undecorated shamrock cookies are soft, slightly sweet and delicious even without icing. Here’s how to make these festive cookies.

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

Make The Cookie Batter

Cream room temperature butter and granulated sugar together in a large bowl, using an electric mixer. Beat until the mixture becomes fully combined, and fluffy.

Add 2 eggs, ONE AT A TIME, beating between each addition. Measure vanilla extract and almond extract into the batter, and continue beating until they’re incorporated into the dough.

Mix Dry Ingredients And Add To Batter

In a separate large bowl, stir (or whisk) flour, baking powder and salt together. Add this dry mixture a little at a time to the batter, while beating on LOW speed until fully combined.

The cookie dough at this point will be fairly thick, a bit sticky, and soft in texture.

Rolling And Chilling the Dough

Equally divide the cookie dough into two portions. Put each piece on a lightly floured silicone mat OR parchment paper (also floured).

Use a rolling pin (lightly floured) to roll each portion of dough out until it is approx. ¼” in thick. If the dough starts to stick, sprinkle the top of the dough and rolling pin with a tiny bit more flour.

After the dough is rolled to ¼” thickness, lightly sprinkle the top of each piece of dough with flour. Cover each portion with plastic wrap, and place them in the refrigerator to chill at least 2 hours (or overnight, if desired).

Cut Out The Cookies

Preheat your oven to 375°F. before cutting out the cookies. Take ONE PORTION of the dough out of the refrigerator (keep other piece refrigerated). Use a shamrock cookie cutter to carefully cut out the cookies.

Place the cutout cookies onto large baking sheets lined with silicone mats, or parchment paper that has been lightly floured. Leave about 2″ between each cookie. Remove the second half of the dough and repeat the process.

TIP: You can use those remaining scrap pieces of dough! Combine the scraps, re-roll the dough and cut out more cookies, then refrigerate cookies for 10 minutes before baking. You want the dough cold and slightly firm again, so the cookies don’t spread out too much while baking, ruining their shape!

On average, this recipe yields about 36 cookies. I used 2 different sized cookie cutters (one was fairly small), so I ended up with about 40 shamrock cookies. The size cookie cutter(s) you use will determine the total quantity of cookies.

Bake The Shamrock Sugar Cookies

Bake the cookies at 375°F. for 8-10 minutes, or ONLY until the cookies are very lightly browned on the bottom. DO NOT OVERBAKE!

Let the cookies rest and cool on the baking sheet for 5 minutes, then transfer them with a spatula to wire racks to finish cooling.

Make The Icing (Optional)

If you want to make decorative icing for the cookies, it’s simple. Measure powdered sugar, 2 Tablespoons of milk (to start), light corn syrup, and vanilla extract into a medium bowl.

TIP: If you want to color the icing, add the gel coloring at this point. Stir until the desired color is reached and evenly distributed in the icing.

Stir until the icing ingredients are combined and lump-free. If the icing is too thick, add a tiny bit of milk (about 1 teaspoon) at a time, stirring until it reaches the desired consistency.

You will want the icing to be spreadable and slightly thick (or pipeable, if using a pastry bag). TIP: Too thick? Add a tiny bit of milk. Too thin? Add a little more powdered sugar.

To Decorate Or Not? That IS The Question!

TRUTH! If there were awards for worst cookie decorator, I’m fairly sure I would rank right up there somewhere near the top of the list. I am not a good or skilled cookie decorator AT ALL.

That being said, if you make the icing and want to decorate your shamrock cookies, go for it! Whether you spread it, pipe it, or dunk the cookies in icing, have fun decorating these shamrock cookies, whatever the result!

Kids LOVE to be creative with their own special decorated cookie creations, so make that icing, and let them have a go at it. Their decorated cookies will probably be better looking than mine… ha ha!

Wait until the cookies have cooled to room temperature before decorating. After decorating, let the cookies rest, so the icing gets firm. Once the icing has hardened, grab a cookie and enjoy a bite! They’re delicious.

Thanks for taking time out of your day to visit my blog. I hope you have the opportunity to try these yummy little shamrock cookies. Remember you can use your favorite cookie cutters to make these cookies for any holiday or occasion, too!

I hope you have a great day, and invite you to come back again soon for more family-friendly recipes. Take care, and may God bless you!

Looking For More COOKIE 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 cookie recipes for you to enjoy, including:

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1^st and 15^th) with lots of recipes, tips, etc..
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There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
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Original recipe source (and with thanks to): Blair Lonergan, at: theseasonedmom.com/cut-out-sugar-cookies/

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Shamrock Sugar Cookies

Prep Time

15 mins

Cook Time

10 mins

Refrigeration Time (Inactive)

1 hr

Total Time

1 hr 25 mins

Make Shamrock Sugar Cookies for St. Patrick's Day! You'll love these soft cookies, which can be decorated with green icing.

Category: Dessert

Cuisine: All Cuisines

Keyword: shamrock cookies

Servings: 36 cookies (approx.)

Calories Per Serving: 95 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For Cookies:

2¾ cups all purpose flour
1 teaspoon baking powder
½ teaspoon salt
1 cup granulated sugar
¾ cup butter (=12 Tbl. or 1½ sticks), at room temp.
2 large eggs at room temp.
1¼ teaspoons vanilla extract
¼ teaspoon almond extract

For Icing: (this is optional, but can be used to decorate cookies!)

3 cups powdered sugar
3 Tablespoons milk + more as needed
2 Tablespoons light corn syrup
½ teaspoon vanilla extract
gel food coloring (optional) to color the icing

US Customary - Metric

Instructions

For Cookies:

Cream butter and sugar together in large bowl, using electric mixer. Beat until fully combined/fluffy. Add eggs, one at a time, beating between each addition. Measure vanilla and almond extracts into batter; continue beating until they're incorporated into dough.
In separate large bowl, stir (or whisk) flour, baking powder and salt together. Add this (a little at a time) to the bowl of batter, while mixing on LOW speed until combined. Cookie dough will be fairly thick, and a bit sticky.
Divide dough into two equal portions. Put each on lightly floured silicone mats OR parchment paper (also floured). Use a rolling pin (lightly floured) to roll each portion of dough out until it is ¼" thick. If dough begins to stick, sprinkle dough and rolling pin with a tiny bit more flour. After dough is rolled to ¼" thickness, lightly sprinkle the top of dough with flour. Cover each portion with plastic wrap; refrigerate at least 2 hours (or overnight, if desired).
Preheat oven to 375°F. before cutting out cookies.
Take 1 portion of chilled dough out of refrigerator (keep other one refrigerated). Use shamrock cookie cutter to cut out cookies. Place cookies on large baking sheets lined with silicone mats, or lightly floured parchment paper. Leave 2" between cookies. Remove remaining half of dough from refrigerator; repeat process. The size cookie cutter(s) you use determines the total quantity of cookies. TIP: You can use those remaining scrap pieces of dough! Combine scraps, re-roll the dough, cut out more cookies, then refrigerate cookies for 10 minutes before baking. You want dough cold/firm again, so cookies don't spread out too much while baking, ruining their shape!
Bake cookies at 375°F. for 8-10 minutes, or ONLY until the cookies are very lightly browned on the bottom. DO NOT OVERBAKE! Let cookies rest on baking sheet for 5 minutes, then transfer to a wire rack to finish cooling.

Make Icing And Decorate:

Measure powdered sugar, 2 Tablespoons of milk (to start), light corn syrup, and vanilla into a medium bowl. If you want colored icing, add gel coloring. Stir until ingredients are fully combined, lump-free, and desired color. If icing is too thick, add a bit of milk (about 1 teaspoon) at a time, stirring until it reaches desired consistency. Icing should be spreadable and slightly thick (or pipeable, if using a pastry bag). TIP: Too thick? Add a tiny bit of milk. Too thin? Add a little more powdered sugar.
Wait until cookies have cooled to room temperature before decorating. After decorating, let cookies rest, so the icing hardens. Serve, and enjoy!

Recipe Notes

NOTE: Caloric calculation was made for cookies WITHOUT icing. If icing is added to the cookies, their approximate caloric value would increase to 138 per cookie, on average.

Nutrition Facts

Shamrock Sugar Cookies

Amount Per Serving (1 cookie)

Calories 95 Calories from Fat 36

% Daily Value*

Fat 4g6%

Saturated Fat 3g19%

Trans Fat 0.2g

Polyunsaturated Fat 0.2g

Monounsaturated Fat 1g

Cholesterol 21mg7%

Sodium 67mg3%

Potassium 27mg1%

Carbohydrates 13g4%

Fiber 0.3g1%

Sugar 6g7%

Protein 1g2%

Vitamin A 133IU3%

Calcium 9mg1%

Iron 1mg6%

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

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04
Mar
2023

Chicken Pineapple Bacon Burger

categories: Chicken, Main Dishes

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Enjoy a Chicken Pineapple Bacon Burger tonight! Chicken patties, glazed with teriyaki-style sauce, & topped with grilled pineapple & bacon!

Do you enjoy chicken burgers? We occasional make them, and always enjoy them. Recently I came up with a delicious chicken burger which I am sharing with you today. I found the original recipe for the burger patties (using ground chicken) online.

I made the sauce by adapting an Asian-inspired recipe I found previously on another website. My thought was “Wow…if I combine the two separate recipes into one, that might taste really good.”

So I set about to make them! I modified the sauce recipe slightly, and used it to coat the chicken patties while cooking AND used it as a condiment on the finished burgers.

The result was a delicious chicken pineapple bacon burger, which was a happy surprise! As written, this recipe will make enough for 4 burgers. Here’s how to make them.

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

Make The Sauce

Mix pineapple juice, soy sauce, BBQ sauce, honey and red pepper flakes in a medium sized saucepan. Stir until these ingredients have been combined.

Heat the sauce on Medium heat until it is bubbling. Once bubbling, turn the heat down to Medium-Low, and cook until the sauce has been reduced by about half.

The sauce should also be slightly thickened at this point. Take the saucepan off of the heat, and stir in finely grated fresh ginger. Set the sauce aside to cool.

Grill the Pineapple

The next thing to do is grill the pineapple slices. Dry 4 pineapple rings between paper towels to absorb moisture. Very lightly oil a large skillet, and turn the heat to Medium.

Once the skillet is hot, lay pineapple rings (you will need 4) in a single layer. Heat the pineapple only until the bottom begins to brown, then carefully flip them to the other side.

Continue to cook only until the bottoms again become lightly browned. Transfer the grilled pineapple slices out of the skillet and let them cool.

Prepare The Burger Fixin’s

Before you grill the chicken patties, get all your burger toppings in place and be ready to build the burgers. Each chicken pineapple bacon burger will have a grilled pineapple ring, red onion slice, lettuce and crispy cooked bacon slice.

For the buns, you can serve them warmed, OR you can lightly toast them. My preference is to lightly toast them face down on medium heat in a large skillet, but it’s your choice.

Make The Chicken Patties

Place the ingredients for the chicken patties in a large bowl. The ingredients for the patties are ground chicken, egg yolk, green onion, sesame oil and spices.

Mix well with a fork until all the ingredients have been combined. Now it’s time to form the chicken patties. For each patty you will use ¼ of the meat mixture.

TIP: Wet your hands, then shape the meat into a ball. Wetting your hands helps the chicken mixture not stick to your hands as much as if they were dry.

Flatten the chicken “ball” into the shape of a burger patty, then set it aside on wax paper. Repeat this process until you have four chicken burger patties.

Cooking The Chicken Patties

Heat a large skillet on Medium-Low, and add 1 Tablespoon of vegetable oil (or an alternative). When the oil is hot, but not smoking, carefully add the patties to the skillet.

Let the chicken patties cook for about 2-3 minutes, without moving them. This allows the bottom side of the burger to get nicely browned.

Use a spatula to carefully turn the patties to the other side. Generously baste the top of each chicken patty with the reserved sauce.

Continue cooking for 2-3 more minutes OR until the patties are fully cooked through.

Flip the patties a final time and baste the other side with sauce. Now you are ready to build the chicken pineapple bacon burgers!

Who Wants A Chicken Pineapple Bacon Burger?

You can build your burger any way you wish, but this is how I build ours. Lightly brush sauce on the bottom bun, then top with the chicken patty.

Top the chicken with a grilled pineapple ring, then cut a cooked bacon slice in half and place the two pieces on top of the pineapple.

For the top bun, brush it lightly with more sauce, then add a red onion slice and a lettuce leaf. Place the top bun on the burger, and you’re ready to enjoy this delicious meal!

I hope you enjoy this recipe for chicken burgers. They have great flavor. and are very filling Yes… there is a fairly long ingredient list, but I think it’s worth it!

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Chicken Patty recipe from Bee, at: rasamalaysia.com/chicken-patties/
Sauce recipe adapted from Tricia, at: savingdessert.com/grilled-hawaiian-chicken-sandwich/

↓↓ PRINTABLE RECIPE BELOW ↓↓

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Chicken Pineapple Bacon Burger

Prep Time

15 mins

Cook Time

8 mins

Total Time

23 mins

Enjoy a Chicken Pineapple Bacon Burger tonight! Chicken patties, glazed with teriyaki-style sauce, & topped with grilled pineapple & bacon!

Category: Main Course, Sandwich

Cuisine: All Cuisines

Keyword: chicken pineapple bacon burger

Servings: 4

Calories Per Serving: 583 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For Sauce:

20 ounce can pineapple slices (Use JUICE ONLY for sauce) reserve pineapple slices
2 Tablespoons low sodium soy sauce
¼ cup BBQ sauce
2 Tablespoons honey
¼ teaspoon red chili flakes (optional, but good!)
1 inch piece fresh ginger peeled, finely grated

For Chicken Patties:

1 pound ground chicken
1 egg yolk
1 green onion (scallion) bulb & stem thinly sliced
¼ teaspoon salt
¼ teaspoon black pepper
⅛ teaspoon cayenne pepper
1 teaspoon toasted sesame oil
1 Tablespoon vegetable oil for cooking patties

For 4 Sandwiches:

4 hamburger buns lightly toasted (if desired)
4 slices bacon cooked until crisp
4 iceberg lettuce leaves
4 thin slices red onion

US Customary - Metric

Instructions

Make The Sauce: Mix pineapple juice, soy sauce, BBQ sauce, honey and red pepper flakes in medium saucepan. Stir until combined. Heat sauce on Medium heat until bubbling. Once bubbling, turn heat to Medium-Low; cook until sauce is reduced in volume by about half, and slightly thickened. Remove pan from heat: stir in grated fresh ginger. Set aside.
Grill Pineapple: Dry 4 pineapple rings between paper towels to absorb moisture. Lightly oil large skillet; turn heat to Medium. Once skillet is hot, add pineapple rings in a single layer. Heat pineapple only until bottom begins to brown; flip them over to the other side. Continue to cook only until bottom side is lightly browned. Transfer pineapple out of skillet; let cool.
Make Chicken Patties: Place ground chicken, egg yolk, green onion, sesame oil and spices in large bowl. Mix well with a fork until all combined. For each patty use ¼ of the meat mixture. Wet hands, then shape chicken into a ball. Flatten "ball" out into the shape of a burger patty; set aside on wax paper. Repeat to make 4 patties total.
Cook Burgers: Heat large skillet on Medium-Low. Add vegetable oil. When oil is hot, but not smoking, add patties in single layer. Let patties cook for about 3-4 minutes, without moving them. This allows bottom of burger to brown. Use a spatula to turn patties over. Generously baste top of each patty with sauce. Continue cooking 3-4 more minutes OR until the patties are cooked through. Flip patties a final time and baste top with sauce.
Assemble Each Burger: Lightly brush sauce on bottom bun; top with chicken patty. Add 1 grilled pineapple ring. Cut 1 cooked bacon slice in half; place both pieces on top of the pineapple. Brush top bun lightly with sauce. Add a red onion slice and lettuce leaf. Place top bun on burger, serve and enjoy!

Nutrition Facts

Chicken Pineapple Bacon Burger

Amount Per Serving (1 sandwich)

Calories 583 Calories from Fat 234

% Daily Value*

Fat 26g40%

Saturated Fat 7g44%

Trans Fat 0.1g

Polyunsaturated Fat 7g

Monounsaturated Fat 10g

Cholesterol 161mg54%

Sodium 1051mg46%

Potassium 973mg28%

Carbohydrates 61g20%

Fiber 3g13%

Sugar 38g42%

Protein 29g58%

Vitamin A 318IU6%

Vitamin C 15mg18%

Calcium 112mg11%

Iron 3mg17%

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

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