Faith, Family, Fun… and Great Food, Prepared With Love
I wish all my wonderful readers the most joyous holiday season! I’ll be back here in the New Year (after a short Christmas break) with more delicious, new recipes to make and enjoy with those you love.
Have a blessed Christmas and a Happy New Year, whether you find yourself alone or surrounded by family and/or friends. I wish you all the very best, and I sincerely thank you for your support this past year!
With a GRATEFUL heart,
JB (The Grateful Girl Cooks!)
Parmesan Garlic Green Beans are a delicious, easy side dish! They’re baked with butter, Parmesan, garlic and Italian seasoning until tender.
If you’re looking for a wonderful way to prepare fresh green beans, may I suggest this recipe for Parmesan Garlic Green Beans? They are so yummy, and don’t require too much prep work!
This vegetable side dish is ready in about 25 minutes, and most of that time is “cooking time”. These tasty green beans can be a perfect compliment for a wide variety of main dishes.
The recipe as written below, will yield 3 servings, but it’s so easy to double or triple the recipe, based on your needs! Here’s how to make Parmesan Garlic Green Beans.
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Snap or cut the stem end off of the fresh green beans, then give them a quick rinse before cooking them. I was grateful to be able pick these green beans from our raised bed garden in our backyard!
It is okay to avoid this step (and go straight to the next one), but I have found it makes the finished green beans more tender to the bite once the entire recipe is done! I recommend this step, but of course, it is your decision!
Place the green beans in a microwave-safe bowl, and add 1 cup of water to the bowl. Microwave the green beans on High power for 3 minutes.
While the beans cook, place water and ice cubes in a separate bowl (large enough to hold the green beans). The water will need to be icy cold as soon as the beans are done.
Immediately after the beans finish microwaving, plunge them into the ice water (water and cubes) in a separate bowl. The ice water helps “shock” the beans to quickly stop the cooking process (and preserves their color). Let them soak for a minute.
Drain the green beans well, pat them dry (as much as possible), then place them in a large bowl. Add soft butter, minced garlic, grated Parmesan cheese, Italian seasoning, salt and pepper. TIP: Pinch the soft butter into small pieces!
Gently stir to combine all these ingredients as much as possible. The soft butter will remain a bit “clumpy”, but try to distribute the small pieces throughout the mixture.
Spread the green beans out on a large baking sheet, making sure the butter “clumps” and spices are evenly distributed. Bake the Parmesan garlic green beans at 400°F for 15-20 minutes, turning them over halfway through the baking time.
TIP: I have found the green beans are typically done (crisp on the outside-tender inside) after 15 minutes, so be sure to check yours, because oven temps can vary quite a bit. You don’t want to burn them!
When done, transfer the green beans (using a spatula) from the baking sheet to a serving platter. Garnish them with chopped, fresh parsley (optional), and serve immediately while they are hot.
The buttery, Parmesan covered, well-seasoned green beans are delicious, and have LOTS of great flavor! Serve them with a favorite main dish and enjoy every bite.
I hope you have the opportunity to make this delicious veggie side dish for those you love, and trust everyone will enjoy these green beans as much as we do.
Thank you for stopping by, and I invite you to come back soon, for more family-friendly recipes. Take care, may God bless you… and have a wonderful day.
You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have a large variety of delicious veggie recipes to choose from, including:
I publish a newsletter 2 times per month (1st and 15th) with lots of recipes, tips, etc..
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Recipe adapted from Christina Cherrier at: https://www.eatwell101.com/roasted-garlic-parmesan-green-beans-recipe
Parmesan Garlic Green Beans are a delicious, easy side dish! They're baked with butter, Parmesan, garlic and Italian seasoning until tender.
Preheat oven to 400℉. (204.4 ℃).
Trim stem end off beans; rinse beans. Place beans in microwave-safe bowl, and add 1 cup water. Microwave on High power for 3 minutes.
While beans cook, in separate bowl place water and ice cubes. Immediately after beans finish cooking, plunge them into the ice water (to stop cooking process). Let soak for 1 minute.
Drain beans, pat dry; transfer to a large bowl. Add soft butter, garlic, Parmesan, Italian seasoning, salt, pepper. TIP: Pinch butter in small pieces! Gently stir to combine ingredients as much as possible (butter will remain "clumpy). Spread green beans on a large baking sheet; make sure butter pieces and spices are evenly distributed.
Bake at 400°F. (204.4 ℃) for 15-20 minutes, turning beans over halfway through baking time. TIP: The beans are typically done (and crisp-tender) after 15 minutes, but be sure to keep an eye on them, because oven temps can vary quite a bit.
When done, transfer green beans (with a spatula) to a serving platter. Garnish with chopped, fresh parsley (optional). Serve immediately. Enjoy!
Here’s one more to pin on your Pinterest boards!
Have you tried Instant Pot Cornbread? It’s super easy, and yields 8 delicious slices of cornbread to serve with a favorite soup or meal.
When I was growing up, my Mom made homemade cornbread for our family a LOT! I guess she also ate a lot of cornbread while she was growing up in East Texas, and she passed her love of it on to me!
Typically I bake many varieties of cornbread, but have also used my Instant Pot to make it, too! It is especially convenient to use an Instant Pot when it’s hot outside and I don’t want to heat up our kitchen using the oven!
Today I want to share this simple recipe with you, and hope you enjoy it, too. If you have access to an Instant Pot (our son gave me the one I use), I’d encourage you to try this cornbread recipe, because it’s so good! Here’s how to make Instant Pot Cornbread.
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Whisk an egg, buttermilk and vegetable oil in a medium-sized bowl until these ingredients are well-combined and lump-free.
Add yellow cornmeal, all purpose flour, granulated sugar, baking powder and salt to the egg mixture in the bowl. Stir until all ingredients are combined.
That’s it! See how easy that was? This is your batter for the cornbread! Now it’s time to prepare the pan for the batter.
I have an 8 quart Instant Pot, so I use a 7″ springform cheesecake pan (with removable bottom) when I make the Instant Pot cornbread. You can also use a 7″ cake pan for this recipe, if needed.
Tightly wrap a sheet of aluminum foil around the bottom of the pan (on the OUTSIDE) to seal the pan. This helps prevent any liquid from getting in or batter leaking out while the cornbread is cooking!
Spray the bottom and sides of the springform pan (on the INSIDE) with non-stick baking spray. Pour the cornbread batter into the springform pan.
Now tightly cover the top of the springform pan with aluminum foil to seal it. You should now have tightly wrapped foil on the TOP and the BOTTOM of the batter-filled springform pan.
Place a trivet on the bottom of the inner pot, then add 1 cup of water to the Instant Pot (the water is necessary to bring the Instant Pot to full pressure). Carefully lower the foil-covered springform pan onto the trivet.
You should now have water, a trivet, and the foil-covered springform pan in the inner pot of your pressure cooker. Now it’s time to cook some cornbread!
Securely lock the lid in place, and flip the pressure release valve to SEALING. Press the MANUAL (or HIGH PRESSURE) button and program the timer for 55 minutes.
It takes 10-15 minutes for the Instant Pot to reach full pressure, then the pressure gauge will pop up, and the timed cooking program will begin.
Once the cooking time ends, let the pressure release NATURALLY (do nothing) for 10 minutes, then flip the pressure release knob to VENTING, to release any remaining pressure/steam from the machine.
Once all steam has been released and the pressure gauge drops back down, the Instant Pot may be opened safely.
Carefully remove the cornbread pan out of the Instant Pot. Wipe off any excess moisture from the foil on top with paper towels before opening.
Remove the foil completely from the pan. Release the springform latches to remove the sides of the pan and lift the cornbread out by pushing up the bottom removable piece of the pan. Let the Instant Pot Cornbread cool on a wire rack for a minute or two before slicing and serving.
Serve the Instant Pot cornbread warm. I love a wedge of cornbread covered with softened butter, and my husband loves his cornbread slice drizzled with honey or molasses.
This cornbread will pair nicely with a large variety of main dishes, but our favorite way to enjoy a slice is with a big steaming hot bowl of my Mom’s Old-Fashioned Chili!
We love this cornbread, and I hope you have the chance to make this recipe, and trust you’ll love it, too! I appreciate how easy it is to make in my Instant Pot, and it tastes wonderful, as well.
Thank you for stopping by, and I invite you to come back soon for more family-friendly recipes. Take care, may God bless you… and have a great day.
You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have begun adding Instant Pot recipes to this blog over the past few months and already have a nice selection you might enjoy, including:
I publish a newsletter 2 times per month (1st and 15th) 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: Aimee, at: https://www.shugarysweets.com/instant-pot-cornbread/
Have you tried Instant Pot Cornbread? It's super easy, and yields 8 delicious slices of cornbread to serve with a favorite soup or meal.
Whisk egg, buttermilk and oil in a medium bowl until combined and lump-free. Stir in cornmeal, flour, sugar, baking powder and salt just until combined.
Tightly wrap aluminum foil outside around the bottom of a 7" springform pan to seal the pan. This prevents liquid from getting in or batter leaking out while cornbread cooks! Spray the inside (bottom/sides) of the springform pan with non-stick baking spray.
Pour cornbread batter into prepared springform pan. Tightly cover the top of the springform pan with more foil, to seal it. You should have tightly wrapped foil on the TOP and BOTTOM of the batter-filled springform pan.
Place trivet on the bottom of the pressure cooker's inner pot; add 1 cup of water. Carefully lower the foil-covered springform pan onto the trivet.
Lock the lid in place; flip pressure release valve to SEALING. Press MANUAL (or HIGH PRESSURE) button; set timer for 55 minutes. It takes 10-15 minutes for the Instant Pot to reach full pressure, then the pressure gauge will pop up, and cooking program will begin. Once done, let pressure release NATURALLY (do nothing) for 10 minutes, then flip pressure release knob to VENTING, to release any remaining pressure/steam. When all steam has been released and pressure gauge drops down, the Instant Pot can be opened safely.
Carefully remove springform pan from the Instant Pot. Wipe excess moisture from the foil on top with paper towels before opening. Remove foil completely. Release latches to remove the sides of the pan. Transfer cornbread to cutting board; let it cool 1-2 minutes before slicing/serving. Enjoy!
Here’s one more to pin on your Pinterest boards!
Applesauce Raisin Bars are delicious (and easy to make), with chunky applesauce, raisins, cinnamon, nutmeg, cloves and walnuts (makes 24).
Today I want to share a recipe I found many years ago for applesauce raisin bars, and made several changes to suit our taste!
What I enjoy about these delicious dessert (or snack) bars, besides the taste, is they are not overly sweet! I am publishing this post at Christmas time where it seems like everything baked is all about sweet treats and lots of chocolate!
These dessert or snack bars can hold their own against many other super sweet cookie bars, so I hope you will give them a try!
The recipe is incredibly EASY and hardly takes any time to make! Stir the batter, spread in a pan and bake! How’s THAT for easy? They package well, so they can also be given as a food gift this time of year. YUM! Here’s how to make applesauce raisin bars.
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The first thing you’ll need to do is preheat your oven to 350°F., because the batter for these bars is incredibly quick and easy to make!
To make the batter for the applesauce raisin bars, measure all the ingredients (except for the powdered sugar) into a large mixing bowl.
TIP: I like to use chunky homemade applesauce for my bars because I like the “small chunks” of apples, but regular “smooth” applesauce can also be used for this recipe.
Stir well until all the ingredients are thoroughly combined. This batter is very thick, so keep on stirring until all of it is fully incorporated.
Lightly spray a 13″ x 9″ baking pan (with rimmed edges) with non-stick baking spray. Place the batter into the pan in large dollops all over the bottom.
Use the back of the spoon to press the batter firmly down into the pan, completely filling it from edge to edge and into every corner.
Now it’s time to bake the applesauce raisin bars. You can see how simple these dessert bars are to make, right?
Place the baking sheet on a middle rack in your preheated oven. Bake the applesauce raisin bars at 350°F. for 25-28 minutes (mine usually are done at 25 minutes, so please check them at that point).
To check for doneness, insert a toothpick into the center of the bars. If it comes out clean (free of batter), the bars are finished baking. Remove the pan from the oven and transfer it to a wire rack to cool.
After the bars have cooled for about 10 minutes, slice them evenly into 24 pieces (still in the pan). Once the bars have cooled completely, they can be served “as is” or lightly dusted with powdered sugar (see below).
My favorite way to serve applesauce raisin bars is to lightly sift powdered sugar over the top! This adds a small bit of sweetness and adds a nice touch of added “color” for serving.
Serve at room temperature and enjoy these delicious dessert bars. I enjoy the fact that they are not overly sweet, but have the warm flavors of Fall spices like cinnamon, nutmeg and cloves.
They also have the crunch of the walnuts, and chewy raisins and apple pieces, which round these bars out very well! I really think you will enjoy them, either as a snack, dessert, OR to give as a thoughtful “foodie” gift to a loved one.
I truly hope you enjoy making and eating these yummy applesauce raisin bars, and trust you will enjoy them as much as I do.
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!
You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have a nice variety of delicious bar cookie recipes to choose from, including:
I publish a newsletter 2 times per month (1st and 15th) with lots of recipes, tips, etc..
Would you like to join our growing list of subscribers?
There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
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Applesauce Raisin Bars are delicious (and easy to make), with chunky applesauce, raisins, cinnamon, nutmeg, cloves and walnuts (makes 24).
Preheat oven to 350°F. Lightly spray a 9" x 13" baking pan (with edges) with non-stick baking spray.
Measure all ingredients (except powdered sugar) into a large mixing bowl. Stir well until ingredients are fully combined (batter is very thick.).
Place batter by large spoonfuls into the pan. Use the back of the spoon to press the batter firmly down into the pan, completely filling it from edge to edge and into every corner.
Place the baking sheet on a middle rack in oven. Bake at 350°F. for 25-28 minutes (mine usually are done at 25 minutes, so check them at that point). To check for doneness, insert a toothpick into the center. If it comes out clean (free of batter), bars are done. Remove pan from oven; transfer it to a wire rack to cool.
After the bars have cooled for about 10 minutes, slice them evenly into 24 pieces (still in the pan). Let cool completely, then serve as is OR sift powdered sugar over the top of the bars (optional) and then serve. Enjoy!
Here’s one more to pin on your Pinterest boards!
Learn how to make Homemade Beef Ravioli from scratch (pasta & filling). Top with marinara sauce and enjoy this delicious, Italian dish!
Craving ravioli? It seems nowadays most people tend to buy a bag of frozen ravioli at the store or order it at a restaurant. That’s awesome, but if you’re interested in learning how to make your own, I want to share this delicious recipe for homemade beef ravioli that can be made from scratch.
Every now and then I want to make HOMEMADE ravioli, and this is the recipe I use when I want to add a meat filling, for plump, tasty ravioli. Yes… it involves some time for the prep work, but if you’ve got the time, this is a great recipe I heartily recommend!
If you enjoy making homemade ravioli from scratch, be sure to also check out my recipes for Ravioli with Mushrooms and Snap Peas OR Butternut Squash Ravioli with Browned Butter Sage Sauce.
This recipe for homemade beef ravioli is wonderful! Here’s how to make this delicious, filling pasta dish from scratch.
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Sauté olive oil and finely chopped carrot, onion and celery in a large skillet on Medium-High heat. Cook for 4-5 minutes until they begin to soften and the onions and celery become translucent.
Add 1 pound of ground beef and ½ pound of ground Italian sausage to the cooked veggies. Stir in minced garlic, dried oregano and Italian seasoning.
Break the meat down into small pieces and continue to cook on Medium heat (with the veggies) until the meat has been cooked through, is browned, and in small pieces.
Sit in red wine, a pinch of salt, and one bay leaf into the meat mixture in the skillet. Place a lid on the skillet, reduce the heat to LOW, and let this mixture simmer for 8-10 minutes, stirring occasionally.
Once it has finished cooking, transfer the skillet off the heat source and take off the lid. Remove the bay leaf (discard), then let the meat mixture cool COMPLETELY. This typically takes between 30-35 minutes.
While the meat filling is cooling, you can prepare the pasta dough, using your favorite recipe or the simple one I have provided below.
Using Your Own Pasta Dough Recipe? Use your own favorite recipe for homemade pasta dough, making enough to yield 1 pound of pasta dough.
Need A Simple Recipe For Pasta Dough? Place 3 eggs and 2½ cups of all purpose flour in a large mixing bowl (if making by hand) OR in the bowl of a stand mixer.
Combine the eggs and flour until they are blended well. Too wet? Add a tiny bit more flour. Too dry? Add a tiny bit more water. Place the dough on a lightly floured surface and firmly knead the dough.
Knead the dough firmly until it comes together and has a consistent texture and color throughout. Form it into a mound, then cover with a damp towel (or wrap tightly in plastic wrap), and let the dough REST for about 15 minutes.
Using a Pasta Rolling Machine Or Attachment?:
Unwrap the pasta dough, and divide it into 4 pieces. Roll 1 piece at a time, keeping the remaining pieces covered with a damp towel.
Use a pasta attachment OR a manual pasta machine to roll out the dough into 7″-8″ long sheets (approx. 3-4″ wide). Trim dough into rectangular sheets. Lay pasta on lightly floured surface and keep covered.**Follow manufacturer’s instructions for best results.**
Making Pasta Dough By Hand?:
If you will be rolling the dough by hand, use a rolling pin to roll each piece of dough into ¼” thick, 7-8″ long sheets. Place pasta sheets on a lightly floured surface as you finish each one and cover with a damp towel.
When the meat mixture has cooled completely, add 2 eggs and Parmesan cheese. Stir very well, until they are fully incorporated and the mixture holds together enough to form a pliable, soft ball.
If you have a food processor, you can use that, as well for this step. Pulse the mixture a few times until it becomes pureed. It should still be able to form a ball (if not, add 1-2 more Tablespoons of Parmesan). Congrats… you just made the ravioli filling.
Method #1- When it is time to stuff and cut the ravioli, you have a couple choices as to “how” to do it. You can use a ravioli form (as shown in the first two pics below.
Using this method, you will lay a thin layer of a pasta dough sheet over the form, then scoop the meat filling into the “cups”. Place another thin pasta dough sheet on top to cover. Crimp edges tightly to seal both layers of pasta dough together, then turn the dough out and cut the individual raviolis.
Method #2- Lay a long pasta dough sheet on a lightly floured counter or cutting board. Scoop the meat filling in small mounds (about a generous teaspoon) onto the dough, leaving about an inch between each ravioli mound.
Lay a second sheet of pasta on top, then cut into individual raviolis. Press (or use a ravioli cutter) all the edges firmly to seal, removing as much air as possible before the final edge is sealed.
Once you’re made all the ravioli, it’s time to cook them. You may need to cook them in two batches, depending on the size saucepan you use. Photo shown below is only part of the batch, because I froze the remaining raviolis (before cooking) to make another time.
Heat a large saucepan full of water and a pinch of salt to a boil, using HIGH heat. Once the water is boiling, carefully add the ravioli into the water. Cook them for 6-8 minutes, then drain the water from the pan.
After draining the ravioli, transfer them to serving plates and serve immediately (while hot), topped with your favorite marinara or meat sauce (heated). If desired, sprinkle the ravioli with additional grated Parmesan cheese and add fresh chopped parsley.
The raviolis are plump, and as you can see (below), they’re packed with delicious meat filling! Dig in, and enjoy wonderful tasting homemade beef ravioli.
I hope you have the opportunity to make these delicious ravioli for your family or friends, and trust you’ll enjoy them as much as we do.
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!
You can find ALL of my recipes in the Recipe Index, located at the top of the page. I have lots of delicious Italian recipes for you to check out, including:
I publish a newsletter 2 times per month (1st and 15th) with lots of recipes, tips, etc..
Would you like to join our growing list of subscribers?
There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
You can submit your e-mail address there, to be added to my mailing list.
Facebook page: The Grateful Girl Cooks!
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Ravioli filling recipe adapted from: recipesofitaly.com/authentic-italian/pasta-and-rice-recipes/meat-ravioli-recipe.html#.YN1262hKiUk
Pasta recipe source: Instruction manual for Roma Weston Traditional Style Pasta Machine, page 6
Learn how to make Homemade Beef Ravioli from scratch (pasta & filling). Top with marinara sauce and enjoy this delicious, Italian dish!
Sauté olive oil, carrot, onion and celery in large skillet on Medium-High heat. Cook 4-5 minutes until carrots soften and onions/celery become translucent. Add ground beef and Italian sausage to the skillet. Stir in garlic. Reduce heat to Medium; cook until meat is cooked through, browned, and in small pieces. Discard any grease.
Stir wine, salt, oregano, Italian seasoning and bay leaf into meat mixture. Cover skillet, reduce heat to LOW; simmer 8-10 minutes, stir occasionally. Remove skillet from heat; uncover. Remove/discard bay leaf; let meat filling cool COMPLETELY (approx. 30-35 minutes).
When mixture has cooled, add eggs and Parmesan. Stir well, until completely incorporated. Mixture should hold together enough to form a pliable ball. TIP: Have a food processor? Use it for this step. Pulse meat mixture a few times until pureed. It should still be able to form a ball (if not, add 1-2 T. more Parmesan).
Using Your Own Pasta Dough Recipe? Use a favorite recipe for homemade pasta dough, following instructions to yield 1 pound of pasta dough.
Need A Simple Recipe For Pasta Dough? While meat filling cools, you can prepare pasta following this recipe. Place 3 eggs and 2½ cups of all purpose flour in a large mixing bowl (if making by hand) OR in the bowl of a stand mixer. Combine eggs/flour until they're well-blended. Too wet? Add a bit more flour. Too dry? Add a bit more water. Place dough on a lightly floured surface and firmly knead until it comes together and has a consistent texture/color throughout. Form into a mound; cover with a damp towel (or wrap tightly in plastic wrap), and let dough REST for 15 minutes.
Using a Pasta Rolling Machine Or Attachment?: Unwrap dough; divide into 4 pieces. Roll 1 piece at a time (keep remaining pieces covered with damp towel). Use a pasta attachment OR manual pasta machine to roll dough into ¼" thick, 7"-8" long sheets (approx. 3-4" wide). Lay pasta on lightly floured surface; keep covered. **Follow manufacturer instructions for best results.**
Making Pasta Dough By Hand?: If rolling the dough by hand, use a rolling pin. Roll each piece of dough into ¼" thick, 3-4" wide, 7-8" long sheets. Place pasta sheets on a lightly floured surface; cover with a damp towel.
Method #1- Use a ravioli form. Using this method, you will lay a thin layer of a pasta dough sheet over the form, then scoop the meat filling into the "cups". Place another thin pasta dough sheet on top, to cover, then cut and firmly seal.** Use manufacturer's instructions for best results.**
Method #2- Lay a long pasta dough sheet on lightly floured work surface. Scoop small portions (1 rounded teaspoon) of meat filling onto the center of the dough, leaving 1"between each mound and leaving dough around all edges of the filling. Lay a second sheet of pasta on top. Press outside edges firmly to completely seal, then cut into individual raviolis, and seal each one firmly. removing as much air as possible before the final edge is sealed.
You may need to cook ravioli in two batches, depending on the size pan you use. Bring a large saucepan of water and a pinch of salt to a boil, on HIGH heat. Once fully boiling, carefully add ravioli. Cook for 6-8 minutes; drain water from pan.
After draining, transfer ravioli to plates; serve immediately, topped with marinara or meat sauce (heated). If desired, sprinkle ravioli with additional Parmesan cheese and/or fresh chopped parsley). Enjoy!
Note: Sauce is not included in the caloric calculation as varieties/brands used will vary. Caloric calculation was made using pasta ingredients indicated. Calories will vary if using different pasta dough ingredients.
Here’s one more to pin on your Pinterest boards!