March 2026

Month: March 2026

21
Mar
2026

Cheddar Chive No-Knead Bread

categories: Breads

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Cheddar Chive No-Knead Bread is a large, no-knead savory loaf filled and flavored with chives and sharp cheddar cheese. It is delicious!

Today I want to share with you a delicious recipe for cheddar chive no-knead bread. I modified a couple recipes I use for no-knead bread and added cheese and chives to try this flavor combination.

The result is a great loaf of bread! Crispy and golden-brown on the outside and soft and delicious on the inside, just the way we love it!

I am confident you are going to love it, too. Here’s how to make a beautiful loaf of cheddar chive no-knead bread.

Make The Bread Dough

Combine flour, salt and instant yeast in a large mixing bowl. Add lukewarm water (about 80°F.) to the dry ingredients and then stir very well, until it comes together and forms a “shaggy” mound of dough.

When the dough has come together, add grated sharp cheddar cheese and chopped chives and stir well to fully incorporate them into the dough.

Let The Dough Rise

Cover the bowl tightly with plastic wrap; let the dough rest in a warm place (free from drafts) at room temperature for 8-12 hours. I usually let mine sit about 12 hours (overnight).

This lengthy rising time helps develop a nice sourdough flavor for the bread. After this rising time, the “tacky” dough should have doubled in size.

Shape the Dough Into A Loaf

Lay a large piece of parchment paper on a large baking sheet and sprinkle it with flour. Turn the dough out of the bowl onto the floured parchment paper.

NOTE: The parchment paper should be larger than the loaf on ALL sides, to make it easier to lift the loaf out of the pan after baking.

Gently shape the dough into a round loaf, sprinkling the dough with additional flour, if necessary, to prevent sticking. In the first photo below, I shaped the loaf on a floured surface, then transferred the loaf to parchment paper for baking (both methods work).

Cover the dough loosely (again) with plastic wrap. Let it rest in a warm place while you pre-heat the pan used to bake the bread.

Preheat Dutch Oven And Then Bake Bread

Place a Dutch oven (with oven-safe lid and handles) in your oven on a middle rack. Turn the heat to 450°F. and let the oven pre-heat (with the pan in there the entire time).

Once the oven has reached 450°F., keep the covered Dutch oven in there for 30 more minutes.

After the additional 30 minutes of pre-heating, pick up the loaf using the parchment paper to lift it up and place it in the VERY HOT Dutch oven. Make sure all the parchment paper is INSIDE the pan, then put the cover back on the Dutch oven

Bake the cheddar chive no-knead bread for 30 minutes (at 450°F.). After 30 minutes, remove the lid from the pan and continue baking for 5 more minutes (uncovered).

Remove the pan from the oven and carefully lift the parchment paper and the loaf up and out of the HOT pan. Place the hot bread on a wire rack to cool.

The cheddar chive no-knead bread should be beautifully golden browned on all sides and should smell really good!

Slice And Serve Cheddar Chive No-Knead Bread

This bread will slice the easiest when the bread has had the chance to cool a bit. While it cools, use a pastry brush to remove any excess flour from the bread.

Use a serrated knife to slice the cheddar chive no-knead bread into thin slices and serve warm with soft butter for a de3licious treat!

You can see in the photo below the cheddar cheese and chives distributed throughout each slice. We always love a warm slice with melted butter on it. YUM!

The bread can also be broiled (or toasted) for a nice crispy slice, too! Shown below is a broiled piece of cheddar chive no-knead bread, served with BBQ ribs and baked beans!

I hope you have the opportunity to make a loaf of this tasty no-knead bread and trust you (and those you love) will enjoy it 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.

Looking for More BREAD 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 bread recipes (savory and sweet) to choose from, including:

Want More Recipes? Get My FREE Newsletter!

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↓↓ PRINTABLE RECIPE BELOW ↓↓

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Cheddar Chive No-Knead Bread

Prep Time

10 mins

Cook Time

35 mins

Rising/Dutch oven preheat (inactive)

8 hrs

Total Time

8 hrs 45 mins

Cheddar Chive No-Knead Bread is a large, no-knead savory loaf filled and flavored with chives and sharp cheddar cheese. It is delicious!

Category: Bread, Side Dish

Cuisine: All Cuisines

Keyword: cheddar chive no-knead bread

Servings: 16 half slices

Calories Per Serving: 158 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

4½ cups all-purpose flour + more for dusting
1½ teaspoons salt
½ teaspoon instant yeast* *or same amount of active dry yeast
2 cups lukewarm water (about 80℉.)
1 cup sharp cheddar cheese (grated)
⅓ cup chopped chives

US Customary - Metric

Instructions

Combine flour, salt and instant yeast in a large mixing bowl. Add lukewarm water to the dry ingredients and then stir very well, until it comes together and forms a "shaggy" mound of dough. Add grated cheese and chopped chives and stir well, to incorporate them into the dough.
Cover the bowl with plastic wrap; let the dough rest in a warm place (free from drafts) at room temperature for 8-12 hours. The dough should double in size.
Lay a large piece of parchment paper on a large baking sheet. The paper should be larger than the loaf on all sides. Lightly dust the paper with additional flour, then turn the dough out of the bowl onto the floured paper. Gently shape the dough into a round loaf, dusting with extra flour, if necessary, to prevent sticking. Cover the bread dough loosely with plastic wrap.
Place a Dutch oven (with oven-safe lid/handles) in the oven. Set the heat for 450℉. Once the oven reaches the temperature (450℉.), keep the Dutch oven in there for 30 more minutes before adding the bread.
Carefully pick up the parchment paper (with loaf) and place it into the VERY HOT DUTCH OVEN. Make sure all the parchment paper fits inside the Dutch oven and put the lid back on. Bake the bread at 450℉. for 30 minutes. After 30 minutes, remove the lid and continue baking 5 more minutes (uncovered).
Remove the pan from the oven. Carefully lift paper (and loaf) out of the hot pan and onto a wire rack to cool. Use a pastry brush to dust off any excess flour remaining on loaf. Cheddar Chive No-Knead Bread slices best when it has cooled a bit before cutting and serving. TIP: Try slicing it in thin slices, then cut each large piece in half for the most servings. Enjoy.

Nutrition Facts

Cheddar Chive No-Knead Bread

Amount Per Serving (1 half slice)

Calories 158 Calories from Fat 27

% Daily Value*

Fat 3g5%

Saturated Fat 1g6%

Polyunsaturated Fat 0.2g

Monounsaturated Fat 1g

Cholesterol 7mg2%

Sodium 267mg12%

Potassium 49mg1%

Carbohydrates 27g9%

Fiber 1g4%

Sugar 0.1g0%

Protein 5g10%

Vitamin A 107IU2%

Vitamin C 0.5mg1%

Calcium 57mg6%

Iron 2mg11%

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

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

14
Mar
2026

Instant Pot Pork Tenderloin And Gravy

categories: Instant Pot Recipes, Main Dishes, Pork

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Instant Pot Pork Tenderloin (and gravy) is a delicious dish that serves 4! Juicy pork slices are drizzled with a maple syrup and Dijon gravy.

Today I want to share with you a great recipe for Instant Pot Pork Tenderloin and Gravy (4 servings). I found the original recipe on Pinterest a while ago, tried it, and it was a hit!

So, I decided to post the recipe here on the old blog in the hopes that others out there would enjoy making it, as well.

All in all, this is not a difficult recipe, and the result is wonderfully tender pork slices, coated in a delicious and flavorful gravy. It is delicious! Here’s how to make it.

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

A Little Bit Of Prep

In a small bowl, whisk together dried garlic powder, rosemary, thyme, onion powder, salt and black pepper until they have been fully combined.

These dry ingredients are the spice mixture that will be used to season the pork tenderloin. Set the spices aside once combined.

In a separate bowl, whisk chicken broth, low sodium soy sauce, pure maple syrup (or honey) and Dijon mustard together until smooth.

Pan-Sear The Seasoned Pork Tenderloin

Prepare the tenderloin by patting it dry with paper towels, then cutting away and discarding any extra silver skin on the meat.

Brush or rub all sides of the pork with ½ Tablespoon of extra virgin olive oil. Sprinkle both sides of a pork tenderloin with the dry spices, pressing them into the meat so they adhere.

The recipe (as written) calls for using a 1½ to 2-pound pork tenderloin, but I have included cooking times for a smaller sized tenderloin further below.

Press the SAUTÉ button on the Instant Pot and let the machine heat up for 1 minute. Add ½ Tablespoon of extra virgin olive oil and let it get hot.

Place the seasoned pork tenderloin in the hot oil and sauté it only until it is lightly browned on ALL sides. Do NOT cook it all the way through!

Once the tenderloin has been pan-seared and browned on all sides, take it out of the Instant Pot and let it rest onto a plate for a couple minutes.

Time To Cook The Pork Tenderloin

Pour the broth mixture into the Instant Pot inner cannister. The Instant Pot should still be on the SAUTÉ setting.

As the broth begins to heat up, use a wooden spoon to scrape the bottom of the pot to deglaze it as it cooks.

Continue heating and scraping until no browned bits of food are left stuck to the bottom of the pot. This will help prevent the Instant Pot from giving you the dreaded BURN warning later!

Scraping up the little browned bits from the bottom of the pot that are left over after sautéing the tenderloin will also add more flavor to this dish.

Cook The Pork Tenderloin

Press the CANCEL button to stop the sauté feature. Place the browned pork tenderloin on top of the broth mixture in the Instant Pot.

You may find you will need to curve or coil the meat slightly in the pot to help it fit comfortably on top of the broth. Lock the Instant Pot lid in place. Flip the toggle switch to SEALING.

Press the MANUAL (High pressure) button and cook the pork tenderloin for 3 minutes. If your pork tenderloin is smaller, you may find that less cooking time is necessary (see below).

NOTE: Cook a tenderloin with a weight between 1½-2 pounds for 3 minutes (then 12-minute Natural release time). If the tenderloin weighs 1¼ pounds or less, cook it for 1 minute (then 12-minute Natural release time)

The Instant Pot will gradually begin to heat and build pressure inside (about 10 minutes). Once it has reached full pressure, the pressure gauge on top of the machine will pop up, and the cooking program timer will begin.

Once The Pork Tenderloin Is Done Cooking

When done, let the pressure release NATURALLY (do nothing) for 12 minutes. The timer on the Instant Pot will begin counting the time and will show it on the display panel.

Once the internal pressure has been fully released, the pressure gauge (on top) will drop down, indicating it is now safe to open the lid.

Check the internal temperature of the pork using an instant-read digital thermometer. It should have a safe internal temperature of 145°F. (See below for instructions on what to do if the meat is at least 10 degrees or more below 145°F).

If you find it needs only a little more heat to reach 145°F, re-lock the lid and let the meat rest for 2-3 minutes in the residual heat remaining inside the Instant Pot. Unlock the lid and check the temp again.

What If Pork Hasn’t Reached The Correct Temperature?

NOTE: If the meat (after cooking and Natural 12-minute release) is more than 10 degrees less than 145°F., re-lock the lid and cook the meat for one more minute on HIGH PRESSURE, then do a quick release.of the remaining pressure.

Try not to over-cook the pork because that can make it dry! Transfer the pork tenderloin onto a plate, cover it tightly with foil, and let the meat rest for about 8-10 minutes.

Make The Gravy

While the meat rests, make the gravy using the liquid remaining in the Instant Pot. First, press the CANCEL button, then press the SAUTÉ button.

Whisk together 2 Tablespoons of cornstarch and 2 Tablespoon of water until it is lump-free. This is called a “slurry”, and it is used to thicken the broth.

Pour the slurry into the hot broth, and bring this liquid mixture to a simmer, stirring it often with a wooden spoon until it begins to thicken slightly.

Press the CANCEL button to turn off the heat and continue to stir as this gravy thickens. Once done, it is time to serve the Instant Pot pork tenderloin and gravy!

Serve The Instant Pot Pork Tenderloin And Gravy

Unwrap the pork tenderloin and place it on a cutting board. Cut it into ½” slices and then transfer those slices to a serving platter (shown below).

Spoon the hot gravy over the top, making sure each slice is covered with the hot gravy. Garnish with fresh parsley, if desired and serve immediately.

My husband and I enjoyed the Instant Pot Pork Tenderloin and Gravy served with peas and homemade Duchess Potatoes on the side. It was a wonderful meal!

I hope you have the opportunity to make this delicious Instant Pot recipe and trust you and those you love will enjoy it, too! It’s 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 INSTANT POT Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have a nice variety of Instant Pot recipes to choose from, 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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Original recipe source: Erin Clarke (wellplated.com): Instant Pot Pork Tenderloin

↓↓ PRINTABLE RECIPE BELOW ↓↓

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Instant Pot Pork Tenderloin (and gravy)

Prep Time

15 mins

Cook Time

20 mins

Total Time

45 mins

Instant Pot Pork Tenderloin (and gravy) is a delicious dish that serves 4! Juicy pork slices are drizzled with a maple syrup and Dijon gravy.

Category: Main Dish

Cuisine: All Cuisines

Keyword: instant pot pork tenderloin

Servings: 4

Calories Per Serving: 295 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1½ pounds pork tenderloin 1½ - 2 pounds can be used
1 Tablespoon extra virgin olive oil ** **DIVIDED USE

Seasoning Mix:

2 teaspoons dried crushed rosemary
1 teaspoon garlic powder
1 teaspoon dried thyme
1 teaspoon kosher salt
½ teaspoon black pepper
½ teaspoon onion powder

For Gravy:

¾ cup low sodium chicken broth
2 Tablespoons low sodium soy sauce
2 Tablespoons pure maple syrup (or honey)
2 teaspoons Dijon mustard

For Gravy "Slurry":

2 Tablespoons cornstarch
2 Tablespoons water

US Customary - Metric

Instructions

In a small bowl, whisk garlic powder, rosemary, thyme, onion powder, salt and pepper until combined. Set aside.
In a separate bowl, whisk chicken broth, soy sauce, maple syrup (or honey) and Dijon together until smooth.
Pat tenderloin dry. Cut away (and discard) silver skin on the meat. Brush or rub all sides of the pork with ½ Tablespoon. olive oil. Season all sides of the pork with spice mix, pressing them into the meat to adhere.
Press SAUTÉ button; let Instant Pot heat for 1 minute. Add ½ Tablespoon of olive oil; let it get hot. Add tenderloin; sauté on all sides until browned Do NOT cook it all the way through! Transfer pork to a plate; let it rest.
Put broth, soy sauce, maple syrup and Dijon into the Instant Pot. Instant Pot should still be on SAUTÉ setting. Use a wooden spoon to scrape the bottom of the pot often to deglaze it as it cooks. Continue until no browned bits are left stuck to the bottom of the pot (to avoid the BURN warning later).
Press CANCEL button. Put the tenderloin back in the Instant Pot. If needed, curve the meat slightly in the pot to help it fit. Lock the lid in place. Flip the toggle switch to SEALING. Press MANUAL (High pressure) button; set cook timer for 4 minutes. It should take about 10 minutes to reach full pressure (gauge will pop up) and the cooking program begins. (See NOTE section below cook time for smaller tenderloins).
When done, let pressure release NATURALLY (do nothing) for 12 minutes. Once the internal pressure has been fully released, the pressure gauge (on top) will drop down, indicating it is safe to open the lid. Check the internal temperature of the tenderloin using a digital thermometer. It should be 145°F. If you find it needs just a tiny bit more time to reach 145℉, re-lock the lid; let it "rest" for 2-3 minutes in the residual heat remaining inside the Instant Pot. Check the temp again. Try not to over-cook the pork because that makes it dry! Transfer the pork tenderloin onto a plate, cover tightly with foil; let meat rest for 7-8 minutes.
While meat rests, make gravy with liquid remaining in the Instant Pot. Press CANCEL button, then press SAUTÉ button. Whisk 2 Tablespoons cornstarch and 2 Tablespoon of water until smooth. Pour the cornstarch slurry into the hot broth. Heat liquid to a simmer, stirring often with a wooden spoon until it begins to thicken. Press CANCEL button to turn off heat; continue to stir until a thickened gravy forms.
Place tenderloin on a cutting board. Cut it into ½" slices, transfer slices to a serving platter. Spoon gravy over the top. Garnish with fresh parsley (optional). Serve immediately.

Recipe Notes

NOTE: If tenderloin weighs 1¼ pounds or less, cook it for only 1 minute (then do the regular 12-minute Natural release time)

Nutrition Facts

Instant Pot Pork Tenderloin (and gravy)

Amount Per Serving (4 g)

Calories 295 Calories from Fat 90

% Daily Value*

Fat 10g15%

Saturated Fat 3g19%

Trans Fat 0.1g

Polyunsaturated Fat 1g

Monounsaturated Fat 5g

Cholesterol 111mg37%

Sodium 1001mg44%

Potassium 778mg22%

Carbohydrates 13g4%

Fiber 0.5g2%

Sugar 6g7%

Protein 37g74%

Vitamin A 18IU0%

Vitamin C 0.2mg0%

Calcium 36mg4%

Iron 2mg11%

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

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

07
Mar
2026

Baked Homemade Tortilla Chips

categories: Appetizers

2 Shares

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Baked homemade tortilla chips are simple to make in under 15 minutes, using only 3 ingredients. They are crispy and delicious!

Today I want to show you how easy it is to make your own homemade tortilla chips, right in the comfort of your own kitchen!

This simple recipe is very budget friendly. It’s also an EASY way to make a quick snack to gobble up OR to enjoy the chips served with salsa or other dips.

This recipe for baked homemade tortilla chips only requires corn tortillas, oil and salt to create crispy lightly salted homemade tortilla chips. Here’s how to make them.

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

Prepare The Corn Tortillas

Before beginning, preheat your oven to 400°F. This will save you time, because your oven will be hot as soon as you finish preparing the tortillas.

To make a batch of these crunchy chips, begin with 6 corn tortillas. The recipe as written below will yield 48 tortilla chips, but it is very easy to double or triple the recipe to meet your needs.

Lay the tortillas out on paper towels. Brush one side of each tortilla lightly with vegetable oil. I find that using a pastry brush works well for this.

Once each tortilla is brushed with oil, lightly sprinkle each tortilla with salt (oiled side only).

Slice The Tortillas Into Wedges

Once the tortillas have been brushed with oil and salted (on 1 side only), stack 3 of the tortillas together on top of each other.

Use a sharp knife (or a pizza cutter) to slice through the stack, cutting the tortillas into 8, “pie-shaped” wedges.

Repeat this “stacking and slicing” with the remaining 3 tortillas. Now you should have a final total of 48 tortilla wedges.

Lay the tortilla pieces in a single layer on top of a parchment paper-lined large baking sheet. Position them so all of the tortilla wedges fit in the pan.

Once they are all positioned on the baking sheet, they’re ready to be baked in your preheated 400°F. oven.

Bake The Tortilla Chips

Bake the tortilla chips on a middle rack in the oven at 400°F. for about 4 minutes. Open the oven and rotate the pan to ensure even distribution of heat for best crispness.

After rotating the baking sheet, continue to bake the tortilla chips for about 4-5 more minutes OR until they are lightly browned around the edges and CRISP!

Oven temperatures can vary quite a bit, so try to keep an eye on the tortilla chips during the second part of the baking time.

When they’re done baking, transfer the parchment paper and chips off of the hot baking sheet, and let them cool to room temperature. They will crisp up a bit more as they cool.

Serve The Baked Homemade Tortilla Chips

The baked homemade tortilla chips can be enjoyed as tortilla chips, or they can be used to scoop up copious amounts of salsa or dip!

They are wonderful when served as a side with a big bowl of chili because they are sturdy enough to scoop up big old bites. YUM!

I also like to use them as a garnish for bowls of chili, as shown below. Doesn’t that bowl of chili look nice with the tortilla chip and sour cream garnish?

Baked homemade tortilla chips not only taste good, but they also look good, too (who knew?). Store any leftover chips in a resealable, airtight storage bag to maintain their crunch.

I hope you have the opportunity to make some baked homemade tortilla chips for yourself and for those you love. I’m confident you will enjoy them.

Thank you 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 Some More CRUNCHY SNACK 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 crunchy snack recipes to choose from, 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

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Baked Homemade Tortilla Chips

Prep Time

5 mins

Cook Time

9 mins

Total Time

14 mins

Baked homemade tortilla chips are simple to make in under 15 minutes, using only 3 ingredients. They are crispy and delicious!

Category: Snack

Cuisine: Mexican

Keyword: baked homemade tortilla chips

Servings: 48 chips

Author: JB @ The Grateful Girl Cooks!

Ingredients

6 corn tortillas
1 Tablespoon vegetable oil
1 teaspoon salt** **(or more-season lightly to taste)

US Customary - Metric

Instructions

Preheat oven to 400°F. Line a large baking sheet with parchment paper.
Lay tortillas in single layer on paper towels. Brush 1 side only of the tortillas with oil (cover surface lightly) using a pastry brush. Lightly sprinkle tortillas with salt (oiled side only). NOTE: Amount of oil/salt may vary slightly for each user.
Stack 3 oiled/salted tortillas together directly on top of each other. Use a sharp knife (or a pizza cutter) to cleanly slice through the stack, cutting the tortillas into 8 "pie-shaped" wedges. Repeat the "stacking and slicing" with the remaining 3 tortillas. Now you should have a total of 48 tortilla wedges.
Lay the tortilla pieces in a single layer on top of the prepared baking sheet. Position them so all tortilla wedges fit in the pan.
Bake on a middle rack in the oven at 400°F. for 4 minutes. Open oven; rotate the pan to ensure even chip crispness. Continue baking the tortilla chips for 4-5 more minutes OR until they're lightly browned around the edges and CRISP! NOTE: Oven temperatures can vary, so keep an eye on the chips during the last 5 minutes. When done, transfer parchment paper and chips off the hot baking sheet; let them cool to room temp. They will crisp up a bit more as they cool.
Serve at room temperature and enjoy! Store chips in an airtight, re-sealable bag.

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