Appetizers Archives

22
Jul
2014

Jalapeño Pepper Jelly

categories: Appetizers, Canning And Preserving

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Jalapeño Pepper Jelly is sweet and spicy, can be used for appetizers, or as a glaze for pork or chicken. Canning instructions for long term storage included!

Well, here it is…the recipe I found for making and canning the most wonderful Jalapeño Pepper Jelly ever! It is a fantastic jelly to use as an appetizer, or as a glaze on cooked pork or chicken.

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

What Can You Use Jalapeño Pepper Jelly For?

We LOVE this jelly…it’s sweet and a bit spicy, and is amazingly fantastic when served over a block of cream cheese, with some good crackers to spread it on. Talk about a yummy appetizer…yum.

Some people even enjoy jalapeño pepper jelly when heated and served over pork or chicken as a glaze. It has just enough sweet taste and a slight bit of heat to make it GREAT!

How Many Jars Of Canned Jelly Will This Recipe Make?

Jalapeño pepper jelly is very easy to process and can, for long term storage. Amazingly easy! When I make this jelly, I usually get five 8 ounce (1/2 pint) jars and one smaller jar of jelly from one batch. You use a water bath canner to process the jars for long term storage.

Can This Jelly For Year Round Use

Once canned, the jelly is perfect to store in the pantry and grab a jar throughout the year for a quick and delicious appetizer. Hope you will give it a try…and enjoy it like we do! Here’s a photo of the finished jalapeño pepper jelly. Isn’t it gorgeous? See all the little bitty bits of peppers floating in the jelly? Yum.

The jelly also can be used as a glaze for baked or grilled pork or chicken. This sweet and slightly spicy jelly, once heated, makes an amazing sauce that can be brushed on meat during the cooking process or when serving!

Such A GREAT Tasting Appetizer!

In need of a quick, delicious appetizer for the gang? No Problem! Grab a jar, and spread the jalapeño pepper jelly on top of a bit of cream cheese on a cracker… it tastes wonderful!!!!!!

Hope you will consider trying this recipe for jalapeño pepper jelly! It is a unique and versatile jelly that I’m sure you will enjoy!

Looking For More CANNED JAM OR JELLY Recipes?

You can find all of my canning recipes in the Recipe Index, located at the top of the page. A few favorite jam or jelly recipes include:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so. If you’re interested, I publish a newsletter 2 times per month (1^st and 15^th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:

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

Have a great week!

Recipe Source: http://www.food.com/recipe/hot-pepper-jelly-35699

↓↓ PRINTABLE RECIPE BELOW ↓↓

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Jalapeño Pepper Jelly

Prep Time

25 mins

Cook Time

15 mins

Total Time

40 mins

Jalapeño Pepper Jelly is sweet and spicy, can be used for appetizers, or as a glaze for pork or chicken. Canning instructions for long term storage included!

Category: Appetizer, Jam / Canning and Preserving, Jelly

Cuisine: American

Keyword: jalapeno pepper jelly

Servings: 5 half pint jars

Calories Per Serving: 64 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1 1/2 cups green bell peppers , seeded & veins removed (can also use red sweet peppers)
1/4 cup jalapeño pepper , seeded & veins removed
1 1/2 cups white vinegar
6 ounces liquid pectin (this is 2 packets)
1 drop liquid green food coloring (optional...can use red if using red peppers)
6½ cups granulated sugar

US Customary - Metric

Instructions

Prepare water bath canner, lids, rings and jars according to manufacturer instructions and safe canning guidelines before beginning to make the jelly.
Cut the peppers and jalapeños into small pieces. Place them, along with the vinegar into a food processor (or blender); blend until the mixture is smooth. Pour the mixture into a large stockpot.
Add the sugar to the pot. Heat this mixture on medium-high heat. Stir constantly until sugar has dissolved fully. Bring the mixture to a full boil, and boil for 3 minutes, stirring often. (While doing this, pour boiling water over flat canning lids in a separate small bowl, and let them sit for 5 minutes to soften rubber seal.
Stir in the pectin; return the mixture to a full boil. Boil it for 1 minute longer, then remove the pan from the heat. Skim off any foam that may have accumulated on the top of the jelly. Add drop of food coloring to achieve the color you desire (optional). Stir to combine.
Pour the jelly into hot, sterilized half pint (8 oz.) jars. Fill the jars to within 1/4 inch of the top. Insert plastic knife into jelly to help remove air bubbles. Adjust headspace in jars, if necessary. Wipe rims completely clean to ensure a good seal. Center the hot flat lid onto the jar. Screw the band on until it is fingertip tight.
Place jars on an elevated rack in a canner with simmering water (about half full). Make sure the jars are completely covered with water by at least one inch over the top.
Put lid on the canner. Bring the simmering water to a gentle boil, then process jelly in jars for 10 additional minutes. After 10 minutes, turn off heat; remove the canner lid. Wait for 5 minutes, then carefully remove hot jars (with canning tongs) to a dish towel on counter (do not place hot jars directly on kitchen counter as the glass might crack, due to temperature variations). Let jars sit, undisturbed for 24 hours before moving. You should hear a "ping" sound as each jar successfully seals. Remember to check to make you have a good seal on the jars before storing! If a jar does not seal properly, it cannot be stored in pantry. Place it in refrigerator, and use within a few weeks.

Nutrition Facts

Jalapeño Pepper Jelly

Amount Per Serving (1 Tablespoon)

Calories 64

% Daily Value*

Potassium 5mg0%

Carbohydrates 16g5%

Sugar 16g18%

Vitamin A 15IU0%

Vitamin C 2.6mg3%

Calcium 1mg0%

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

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21
Jul
2014

Caprese Salad

categories: Appetizers, Italian, Salads

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Caprese Salad is an easy to make Italian classic, with fresh ripe tomatoes, mozzarella cheese and basil leaves, drizzled with olive oil and balsamic vinegar!

Well, I’ve made this Caprese Salad two nights in a row for my husband and myself. Truth! It is so refreshing and delicious, especially with peak of season tomatoes and basil! With very few ingredients, you can make this delicious salad. We enjoy it as a side salad OR as a main dish on a hot summer night.

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

Inspiration Hits

It all started innocently enough… I happened to see a post on my friend Elizabeth’s Facebook page. She made a Caprese Salad for her family…so I got to thinking that I should make one for my husband and I, too! I didn’t have an official recipe, but how hard could it be, right?

I have basil and tomatoes growing in our garden. Hmmm. All I need is some fresh mozzarella. Hmmm. This would be a great light summer appetizer or salad…Hmmm. (you realize, of course, that those “Hmmms” are me, putting on my thinking cap, right?).

Caprese Salad… For the WIN!

Caprese salad is such a easy dish to prepare, and you can make it as large or small as you wish! My husband and I had late lunches the past couple of days, so two nights ago, we just sat out on our deck. We enjoyed this simple dish, along with a glass of wine, for our dinner. Sooo deliciously tasty on a hot, summer night!

Last night, the same story. Late lunch, and we weren’t really hungry for a “normal” dinner, so I ran out to our garden, picked some basil and fresh tomatoes, and made another Caprese Salad for dinner. Yee Haw! When you have the flavor of homegrown tomatoes, this salad SHINES!

So what exactly is a “Caprese Salad”, you ask? Wikipedia defines it: “Caprese Salad is a simple salad, made of sliced fresh mozarella, tomatoes and basil, seasoned with salt, and olive oil. It was made to resemble the colors of the Italian flag: red, white, and green.”

I also added pepper, and drizzled some balsamic vinegar on top (along with the olive oil). Perfect! I’ve made caprese salad so many times now I’ve lost count!

Hope you will give this easy salad a try. The flavors of the fresh tomatoes and basil combined with creamy fresh mozzarella is wonderful!

Hope you enjoy this delicious caprese salad! It is REALLY easy to prepare, and is absolutely delicious! Have a GREAT day!

Looking For More SALAD 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 delicious salad recipes, including:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so. If you’re interested, I publish a newsletter 2 times per month (1^st and 15^th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!

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

You Can Also Find Me On Social Media:

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

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Caprese Salad

Prep Time

10 mins

Cook Time

0 mins

Total Time

10 mins

Caprese Salad is an easy to make Italian classic, with fresh ripe tomatoes, mozzarella cheese and basil leaves, drizzled with olive oil and balsamic vinegar!

Category: Salad

Cuisine: Italian

Keyword: caprese salad

Servings: 4 servings

Calories Per Serving: 272 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

Fresh mozzarella cheese , room temp, sliced in 1/2 inch slices (2-3 slices per person)
Fresh tomatoes , sliced in 1/2 inch slices (2-3 slices per person)
Fresh basil sprigs ( one for each slice of cheese and tomato)
Sea salt (to taste)
Cracked pepper (to taste)
Olive oil (enough to drizzle over the top of the salad)
Balsamic vinegar (enough to drizzle over the top of the salad)

Instructions

Layer the serving platter with slice of cheese, then a slice of tomato. Repeat, until you have as much on the platter as you desire.
Lightly salt and pepper the salad.
Lightly drizzle the salad with olive oil and balsamic vinegar.
Place a sprig or two of fresh basil leaves on, or in between each slice of tomato and cheese. Serve, and enjoy!

Nutrition Facts

Caprese Salad

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

Calories 272 Calories from Fat 171

% Daily Value*

Fat 19g29%

Saturated Fat 11g69%

Cholesterol 67mg22%

Sodium 547mg24%

Potassium 292mg8%

Carbohydrates 5g2%

Fiber 1g4%

Sugar 3g3%

Protein 19g38%

Vitamin A 1545IU31%

Vitamin C 13.2mg16%

Calcium 446mg45%

Iron 0.8mg4%

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

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19
Jun
2014

Tomato, Basil and Cheese Appetizers

categories: Appetizers, Vegetable Dishes

204 Shares

Tomato Basil Cheese Appetizers feature Roma tomatoes, fresh basil, and melted mozzarella cheese, resting on top of a garlic/oil infused french baguette slice.

I don’t remember where I got this recipe originally. I have it written down on a well-used 3×5″ index card that I’ve had for years and years. These little bites of goodness are wonderful… thanks to the thin slices of fresh, ripe Roma tomatoes, chopped fresh basil, and “ooey, gooey” slices of melted mozzarella cheese, resting on top of a garlic/oil infused french baguette slice.

The recipe makes 24 individual appetizers, so there are plenty to go around at a dinner party or potluck, etc. Put out a platter of these Italian inspired appetizers, and watch what happens…they’re always a big hit…and you can count on them disappearing quickly!

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

Last year I grew my own basil, garlic, and Roma tomatoes in our raised bed/container gardens, which made it very convenient to make this recipe. Just had to run out in the back yard and do some “grocery shopping”. Now if I could just figure out a way to grow my own Mozzarella cheese, I’d be giddy with excitement!

See those oblong Roma tomatoes in the pile? They are one of my favorite tomatoes to grow in my garden, and taste wonderful on tomato basil cheese appetizers!

I sure hope you will give these tasty tomato basil cheese appetizers a try. They really are amazingly good, and don’t take a lot of prep time at all, to make and serve to a hungry crowd!

Hope you enjoy this simple, but tasty appetizer! Have a wonderful day.

Looking For More Simple But Tasty Appetizers?

You can find all of my appetize recipes in the Recipe Index, located at the top of the page. I have quite a few, including:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so. If you’re interested, I publish a newsletter 2 times per month (1^st and 15^th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:

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

Original recipe source: unknown

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Tomato, Basil and Cheese Appetizers

Prep Time

15 mins

Cook Time

15 mins

Total Time

30 mins

Tomato Basil Cheese Appetizers feature Roma tomatoes, fresh basil, and melted mozzarella cheese, resting on top of a garlic/oil infused french baguette slice.

Category: Appetizer

Cuisine: Italian

Keyword: tomato basil cheese appetizers

Servings: 24 appetizers

Calories Per Serving: 115 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1/8 teaspoon salt
1/8 teaspoon pepper
1 Tablespoon fresh chopped basil (plus additional for garnish, if desired)
1/2 teaspoon minced fresh garlic
3 Tablespoons olive oil
French baguette , cut into 24 1/2" thick slices
24 thin slices mozzarella cheese (approx. 6 ounces)
4-5 ripe Roma tomatoes

US Customary - Metric

Instructions

Preheat oven to 350 degrees.
In a small bowl, mix together the salt, pepper, Tablespoon of chopped basil, garlic, and olive oil.
Place the baguette slices on a large baking sheet.
Brush the tops of each bread slice with the olive oil/garlic mixture. Bake for 8-10 minutes or until golden brown. Remove from oven.
Top each slice of bread with 1 slice of tomato, followed by 1 slice of mozzarella cheese.
Drizzle the top of the cheese on each slice with the remaining oil/garlic mixture.
Place baking sheet back into the oven for a minute or two, until the cheese has begun to melt. Remove from heat.
Garnish each slice with a small amount of fresh chopped basil, if desired.
Serve and enjoy!

Recipe Notes

Original Recipe Source: Unknown.

Nutrition Facts

Tomato, Basil and Cheese Appetizers

Amount Per Serving (1 piece)

Calories 115

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

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14
May
2014

Melon Con Prosciutto

categories: Appetizers, Italian, Side Dishes

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Melon con Prosciutto- a refreshing, easy appetizer or side dish, with fresh ripe cantaloupe and prosciutto slices- delicious on a warm Spring or Summer night!

It’s supposed to be 90 degrees here in Portland this week- whew! Time for a great chilled cantaloupe and prosciutto appetizer, right? You will LOVE this classic “recipe” for Melon Con Prosciutto!

This unbelievable weather has put me in the mood for summer BBQ’s and light meals. I was reminded of a themed dinner we celebrated with good friends a couple of years ago. My dear friend, Shari made us this great dish for the appetizer that evening! It’s beautiful AND delicious, so it’s is a perfect appetizer for any gathering, especially on a warm evening!

The chilled and sweet, ripe cantaloupe slices, when combined with the slightly salty prosciutto are ridiculously tasty! What is prosciutto, you ask? It is a classic Italian dry-cured ham, usually served very thinly sliced (I mean paper thin!). I’m sharing some of the pictures I took of my friend preparing this dish that evening. I asked for and received her permission to share her recipe version and my pictures with you.

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

How To Make Melon con Proscuitto

First you will need to slice a chilled and very ripe cantaloupe in half, and remove the seeds with a spoon. Slice each half into 4 even-sized pieces. Make 4-5 slices across each piece of cantaloupe (about 3/4 of the way down), but do not cut through the rind.

Cut the thin prosciutto slices in half and gently wedge them into the slices in each piece of cantaloupe.

Serving Melon con Proscuitto

Once slices are completely filled, place the cantaloupe slices onto a serving platter. Drizzle the melon con proscuitto slices lightly with olive oil and sprinkle with green onion slices to make it look pretty! That’s it! Serve, and enjoy this classic, simple and yummy appetizer or side dish!

Hope you enjoy this fantastic, refreshing melon con prosciutto! Thanks for stopping by, and I hope you will come back again soon for more delicious recipes.

Looking for More APPETIZER Recipes?

You can find ALL my recipes in the Recipe Index, located at the top of the page. I have a nice variety of appetizers you can check out, including:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so. If you’re interested, I publish a newsletter 2 times per month (1^st and 15^th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!

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

You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Recipe Source: My friend, Shari Altree

↓↓ PRINTABLE RECIPE BELOW ↓↓

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Melon Con Prosciutto

Prep Time

15 mins

Cook Time

0 mins

Total Time

15 mins

Melon con Prosciutto- a refreshing, easy appetizer or side dish, with fresh ripe cantaloupe and prosciutto slices- delicious on a warm Spring or Summer night!

Category: Appetizer, Side Dish

Cuisine: Italian

Keyword: melon con proscuitto

Servings: 8 servings

Calories Per Serving: 106 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

One ripe cantaloupe , chilled
16 thinly sliced pieces of prosciutto (check your grocer's deli)
Olive oil (for garnish)
2 Green onion stems , thinly sliced (use green part only, for garnish)

US Customary - Metric

Instructions

Slice cantaloupe in half. Remove seeds and discard, then cut each half into 4 equal-sized wedges.
Make 4-5 equally spaced cuts across each wedge (only about 3/4 of the way down- do not cut all the way through the rind).
Slice each piece of prosciutto in half. Gently place a folded piece of prosciutto into each cut on the cantaloupe. Place stuffed cantaloupe slices onto serving platter.
Drizzle surface of cantaloupe lightly with olive oil.
Sprinkle the sliced green onions (green part only) on surface of the cantaloupe.
Serve and ENJOY!

Nutrition Facts

Melon Con Prosciutto

Amount Per Serving (1 slice)

Calories 106 Calories from Fat 72

% Daily Value*

Fat 8g12%

Saturated Fat 2g13%

Cholesterol 10mg3%

Sodium 117mg5%

Potassium 224mg6%

Carbohydrates 6g2%

Sugar 5g6%

Protein 2g4%

Vitamin A 2365IU47%

Vitamin C 25.9mg31%

Calcium 8mg1%

Iron 0.3mg2%

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

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21
Apr
2014

Coconut Shrimp With Sweet Chili-Lime Sauce

categories: Appetizers, Seafood

18 Shares

Crunchy Coconut Shrimp, are battered, fried large shrimp, served with a sweet chili-lime dipping sauce! They’re a delicious main course or appetizer!
Today I am posting an amazing appetizer recipe that our good friend Shari (and her husband Richard) made for my husband and I one evening at their home. These coconut shrimp are quite possibly one of my very favorite appetizers. The sweet chili-lime sauce just makes this dish PERFECT!

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

My Friend Shari

I’ve mentioned before in this blog that Shari is my inspiration for a lot of my cooking projects. She has encouraged me to dream big, and be fearless in the kitchen. She inspires me. I am blessed to call her my friend, and I thank God for our friendship of 17+ years.

This is the recipe Shari used, and (with her permission) I am posting a couple pics of the finished product. I took the photos and watched her prepare these step by step, and then I ate these gorgeous shrimp (someone had to do it…I sacrificed for the team)! Shari and her husband Richard did ALL the true work on these scrumptious coconut shrimp.

Where The Recipe For These Coconut Shrimp Originated

The original recipe was published in Bon Appetit magazine’s October 2006 issue. It is a fairly straightforward recipe, and an incredibly delicious appetizer. This is the chili sauce (below) used for this recipe, which can usually be found in the Asian section of most grocery stores.

It’s a fairly easy recipe to make. You mix up the dipping sauce, make the batter, then coat the shrimp with the batter, roll them in a seasoned coconut topping and deep fry until done.

The coconut shrimp are nice and crunchy, and when dipped in the sweet and spicy chili-lime sauce…oh my! What an amazing appetizer! I really hope you will give these yummy coconut shrimp a try. Have a great day!

Looking For More APPETIZER Recipes?

You can find all of my appetizer recipes in the Recipe Index, located at the top of the page. A few favorites include:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so. If you’re interested, I publish a newsletter 2 times per month (1^st and 15^th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Recipe Source: http://www.epicurious.com/recipes/food/views/Coconut-Shrimp-with-Sweet-Chili-Lime-Sauce-236168

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Coconut Shrimp With Sweet Chili-Lime Sauce

Prep Time

20 mins

Cook Time

10 mins

Total Time

30 mins

Crunchy Coconut Shrimp, are battered, fried large shrimp, served with a sweet chili-lime dipping sauce! They're a delicious main course or appetizer!

Category: Appetizer, Main Dish

Cuisine: American

Keyword: coconut shrimp

Servings: 16

Calories Per Serving: 143 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For the sauce:

3/4 cup Asian sweet chili sauce (I use Mae Ploy)
3 Tablespoons chopped fresh cilantro
2 1/2 Tablespoons fresh lime juice

For the shrimp:

3/4 cup all-purpose flour
1 teaspoon curry powder (preferably Madras style)
3/4 teaspoons baking powder
1/4 teaspoon salt
1 large egg , beaten
1 cup club soda
1/4 cup Vegetable oil (for deep frying)
1 1/2 cups medium shredded unsweetened coconut
16 large shrimp , peeled, deveined, tails left intact

US Customary - Metric

Instructions

Make the sauce: Mix the sweet chili sauce, chopped cilantro, and lime juice in a small serving bowl. Cover and chill (sauce can be made a day ahead).
Make the batter for the shrimp: Whisk the flour, curry powder, baking powder and salt in a medium-sized bowl. Add in the lightly beaten egg and the club soda. Whisk these ingredients together only until the ingredients are incorporated. The batter should still be a bit "lumpy". Set the batter aside and let it "rest" for approximately 15 minutes.
To make the shrimp: While the batter is "resting", pour vegetable oil into a large, heavy saucepan (or an electric skillet with temperature gauge). Use enough oil to come up about halfway up the sides of your pan. Attach a deep-fry thermometer to the saucepan. Heat the oil on medium until it reaches 375 degrees.
Before you cook the shrimp, line a baking sheet with several thicknesses of paper towels (to drain the shrimp once cooked). Spread the coconut out onto a plate. Line up the batter bowl, then the plate of coconut and place them near the pan with the hot oil.
Working with one shrimp at a time (hold the shrimp by the tail!), dip it into the batter. Allow the excess batter to drip back into the bowl, then roll it in the coconut, still holding onto that tail. Cover both sides of shrimp-you may have to use your other hand to scoop some of the coconut onto the shrimp.
Carefully put the shrimp into the 375 degree oil (make sure the oil is at temperature before adding, to ensure a good crunch and browning). Work in batches, cooking 4-5 shrimp at a time. Deep-fry the shrimp about 2- 1/2 minutes (turning halfway through cooking time). Remove the golden brown colored, cooked shrimp to the paper-towel lined baking sheet to drain. **Before you add the next batch of shrimp to the oil, make sure the oil is back to temperature! (this is important!). Serve shrimp hot, with dipping sauce on the side. Enjoy!

Nutrition Facts

Coconut Shrimp With Sweet Chili-Lime Sauce

Amount Per Serving (1 shrimp + sauce)

Calories 143 Calories from Fat 81

% Daily Value*

Fat 9g14%

Saturated Fat 7g44%

Cholesterol 25mg8%

Sodium 216mg9%

Potassium 83mg2%

Carbohydrates 12g4%

Fiber 1g4%

Sugar 6g7%

Protein 2g4%

Vitamin A 20IU0%

Vitamin C 1.1mg1%

Calcium 23mg2%

Iron 0.8mg4%

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

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13
Apr
2014

Crunchy Homemade Onion Rings

categories: Appetizers, Side Dishes, Vegetable Dishes

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Restaurant quality crunchy homemade onion rings are so good, and they’re easy to make! Grill a burger and enjoy it with this classic side dish!

I have a confession. I LOVE onion rings…really crunchy onion rings, AND I even dip them in ketchup. Forgive me. I can’t help myself. Thank goodness I only order them once or twice or twelve times a year.

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

Here’s My Story And I’m Sticking to It!

So, here’s the story: It was a gorgeous day here in Oregon. My husband was helping a friend move into an apartment today. I was staying inside because I have been a bit sick with a cold for a couple of days. I really wanted to make something new…something I’ve never made before.

In a moment of sheer madness (maybe it was the cold?), I decided to try and make crunchy homemade onion rings. How hard could THAT be, right? I did a quick search for recipes and settled on one I found on Pinterest from Six Sisters’ Stuff, and off to the kitchen (kleenex in hand-achoo!) I went.

Before I even knew what happened, the crunchy homemade onion rings were done! Simple and delicious! Naturally I HAD to try one for the sake of quality control. Hmmm…nibble, nibble, nibble. Oh man…these things were GREAT! I might have sampled a couple others before stopping (thankfully there is no photographic evidence…whew). Using great self discipline, I waited until my husband got home to cook the rest.

Guess what? He LOVED them! He munched on the onion rings while grilling our tri-tip dinner – perfect! I even made these for a big outdoor BBQ with family and friends. The crunchy homemade onion rings were served on a large platter as an appetizer. On the side were 3 serving bowls containing BBQ sauce, Ranch dressing, and ketchup on the side, for dipping! They were a huge hit!

How To Make Crunchy Homemade Onion Rings

Separate the onion slices into rings; set them aside. In a medium sized bowl, whisk together the flour, baking powder, cayenne pepper, seasoning salt, and the “regular” salt. Take the onion rings (a few at a time) and dip them in the flour mixture until coated on all sides; set them aside again.

Add the eggs and milk to the remaining flour mixture. Whisk until combined well. (Mixture will be thick). This is the batter for the onion rings.

Now pour the bread crumbs into another medium sized bowl.

Take the floured onion rings (two or three at a time works best) and dip them into the flour batter. Coat each ring completely, then remove each ring (I used a fork to lift them out of batter) and let the batter drip off as much as possible. Now place the onion ring into the bread crumbs. Using the fork, gently toss the crumbs to coat the ring evenly; flip and coat the other side.

Cook The Onion Rings

If you are certain the oil has reached 375 degrees, then carefully place 4-5 rings at a time in the hot oil. Fry the rings for 2-3 minutes, making sure to flip the rings over half way through the cooking time. Fry until golden brown.

Remove the onion rings to a paper-towel lined plate when done, to drain. Season each batch of rings with salt, after removing from oil. Make sure oil is at temperature before adding next batch of onion rings. Repeat the process until done. Serve and enjoy!

They look really good, huh? Wait until you taste them! YUM!

I hope you will give these a try…the crunchy homemade onion rings were fantastic! (I even froze some of the rings once coated and breaded…we’ll see if they fry up as well, after being frozen. An experiment of mine for another day) Update: They froze well in a resealable freezer bag! Cooked perfectly!

If you enjoy dishes like this, you’ll enjoy my recipes for Baked Parmesan Zucchini Fries, Cajun Tater Tots with Dipping Sauce, or Crispy Homemade French Fries! Be sure to check out ALL of my recipes in the Recipe Index, which is located at the top of the page. Have a great day.

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so. If you’re interested, I publish a newsletter 2 times per month (1^st and 15^th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Have a fantastic day!

Recipe Adapted From: http://www.sixsistersstuff.com/2013/06/restaurant-style-onion-rings-recipe.html

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Crunchy Homemade Onion Rings

Prep Time

15 mins

Cook Time

15 mins

Total Time

30 mins

Restaurant quality crunchy homemade onion rings are so good, and they're easy to make! Grill a burger and enjoy it with this classic side dish!

Category: Appetizer

Cuisine: American

Keyword: crunchy homemade onion rings

Servings: 4 servings

Calories Per Serving: 414 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1 quart vegetable oil (strain and save the leftover oil for another batch-keep sealed in refrigerator)
1 large vidalia onion , cut into 1/4" slices
1 1/2 cups all purpose flour
1 teaspoon baking powder
1 teaspoon salt
2 eggs
1 cup milk
1 1/2 cup dry bread crumbs
1/4 teaspoon cayenne pepper
1/4 teaspoon seasoning salt
salt , to taste (after rings are cooked)

US Customary - Metric

Instructions

In a deep-fryer, large pot or electric skillet, heat the oil to 375 degrees. (I used an electric skillet; if using pot, make sure to use a cooking thermometer to determine proper heating). It is really important to make sure the oil is heated accurately so the onion rings will brown and "crunch up" properly.
Separate the onion slices into rings; set them aside.
In a medium sized bowl, whisk together the flour, baking powder, cayenne pepper, seasoning salt and the "regular" salt. Take the onion rings (a few at a time) and dip them in the flour mixture until coated on all sides; set them aside again.
Add the eggs and milk to the remaining flour mixture. Whisk until combined well. (Mixture will be thick)
Pour the bread crumbs into another medium sized bowl.
Take the floured onion rings (two or three at a time works best) and dip them into the flour batter. Coat each ring completely, then remove each ring (I used a fork to lift them out of batter) and let the batter drip off as much as possible. Now place the onion ring into the bread crumbs. Using the fork, gently toss the crumbs to coat the ring evenly; flip and coat the other side.
If you are certain the oil has reached 375 degrees, then carefully place 4-5 rings at a time in the hot oil. Fry the rings for 2-3 minutes, making sure to flip the rings over half way through the cooking time. Fry until golden brown. Remove the onion rings to a paper-towel lined plate when done, to drain. Season each batch of rings with salt after removing from oil.
Make sure oil is at temperature before adding next batch of onion rings. Repeat the process until all rings are cooked. Serve (with dipping sauce on the side), and enjoy!

Nutrition Facts

Crunchy Homemade Onion Rings

Amount Per Serving (1 serving)

Calories 414 Calories from Fat 45

% Daily Value*

Fat 5g8%

Saturated Fat 1g6%

Cholesterol 84mg28%

Sodium 1088mg47%

Potassium 447mg13%

Carbohydrates 74g25%

Fiber 3g13%

Sugar 9g10%

Protein 15g30%

Vitamin A 285IU6%

Vitamin C 4mg5%

Calcium 227mg23%

Iron 4.8mg27%

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

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23
Jan
2014

Mexican Layer Dip

categories: Appetizers, Mexican / Southwestern

36 Shares

Mexican Layer Dip is the perfect party appetizer! Set out a platter of this easy, layered dip with tortilla chips, and let the feeding frenzy begin!
Super Bowl 2014 is coming up in a week and a half. Are you looking for a delicious appetizer that will feed the football loving masses, and is a real crowd-pleaser? Well, this Mexican Layer Dip is your answer for football games, parties, New Years celebrations, birthdays, etc.!

Mexican Layer Dip is layers of refried beans, green chilis, tomatoes, two cheeses, olives, avocados, and creamy spicy sour cream. I mean, how could this NOT taste fantastic! It’s got all the good stuff we LOVE to eat!

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

We LOVE Mexican Layer Dip!

I’ve had this Mexican layer dip recipe on a little index card for over 30 years! Now I really don’t remember how or where I first received it, but I’ve made this countless times over the years. It is a family favorite!

This popular appetizer takes about 20 minutes to make, and then it’s refrigerated for about an hour OR until you’re ready to serve it! It’s a winner recipe, and I’ve even made it the day before I want to serve it, with perfect results!

Our family loves this easy to assemble appetizer. Our oldest son even asked for a platter of this dip as part of his birthday present this past year. What? Yes, that’s how good it is!

Prep the ingredients before you begin preparing the Mexican layer dip, then all you need to do is layer the ingredients in order! The dip is refrigerated for an hour after that! When you’re ready to serve, all that is left is to gobble it up with a handful of tortilla or corn chips! It’s so very easy – anyone can make this! Here’s how:

How To Prepare This Mexican Layer Dip, Step By Step

Spread a can of spicy (or regular) refried beans onto a large round serving platter or pizza pan, mashing it and spreading it out to cover almost the entire platter.

Stir together sour cream, mayonnaise and taco seasoning in a bowl until fully combined. Carefully spread this mixture out (using the back of a large spoon) to cover the refried bean layer.

Now For The Creamy Avocado Layer

Peel and remove the seeds from three ripe avocados. Place the avocados in a bowl, and add fresh lemon juice. Mash with a fork until the avocados are fairly smooth in texture and the lemon juice has been incorporated. The lemon juice helps the avocados retain their pretty green color!

Dollop the avocado mixture over the sour cream layer, then carefully and gently spread the avocado layer to cover. Sprinkle the avocado layer evenly with sliced green onions.

Okay… Let’s Layer The Remaining Ingredients!

Distribute the chopped tomatoes evenly on top of the green onions. After that, evenly add a layer of chopped green chilis.

Ready For The Final Layers

Sprinkle sliced black olives over the top of the tomatoes. The next layer to be added is grated Jack cheese, which is then followed by a final layer of grated Cheddar cheese. Be sure to evenly distribute the cheeses over the surface of the Mexican Layer Dip. If desired, add a garnish of fresh cilantro leaves, but that is totally OPTIONAL.

Cover the Mexican Layer Dip platter with plastic wrap, and refrigerate for at least one hour to let the flavors come together. You can also make this up the day before you want to serve it, too. How’s that for convenience?

Ready To Serve

I know you will love this Mexican Layer Dip. Isn’t it “pretty”? This is one appetizer that is perfect for scooping! Yum. Serve the Mexican Layer Dip with a big bag of tortilla chips (or corn chips), and watch how fast it disappears. Just wait till you TASTE it!

Mexican Layer Dip is always a family or party favorite appetizer, and it’s fun to watch everyone huddled around it, scooping this delicious dip up as fast as they can! It is wonderful!

I hope you enjoy this classic layered dip appetizer! We sure do. Thanks for taking time from your busy day to stop by this website today. Have a great day, and please come back again soon, for more family-friendly recipes.

Looking For More APPETIZER Recipes?

You can find all of my recipes in the Recipe Index, located at the top of the page. A few of our favorite appetizers include:

Homemade Boursin Cheese (spread for crackers)
Hummus
Classic Bruschetta
Mom’s Famous Cream Cheese Ball

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so. If you’re interested, I publish a newsletter 2 times per month (1^st and 15^th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Recipe source: Unknown (had this recipe on an index card for over 30 years)

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Mexican Layer Dip

Prep Time

20 mins

Cook Time

0 mins

Refrigeration (inactive time)

1 hr

Total Time

1 hr 20 mins

Mexican Layer Dip is the perfect party appetizer! Set out a platter of this easy, layered dip with tortilla chips, and let the feeding frenzy begin!

Category: Appetizer

Cuisine: Mexican

Keyword: Mexican layer dip

Servings: 12

Calories Per Serving: 216 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

16 ounces spicy fat-free refried beans (1 can) (can use regular, too)
6 Tablespoons sour cream
4 Tablespoons mayonnaise
1 ounce taco seasoning mix (1 envelope pkg.) (or use your own mix ☺)
3 medium avocados peeled/pits removed
2 teaspoons fresh lemon juice
3 stems green onions , chopped (green and white parts)
4.5 ounces diced green chiles (small can), drained
1 large tomato or 2 Roma tomatoes , chopped
2.25 ounces chopped black olives (small can), drained
1 cup jack cheese , grated
1 cup cheddar cheese , grated
Tortilla chips (or corn chips), for serving

US Customary - Metric

Instructions

Spread entire can of refried beans onto a large round serving platter or pizza pan, mashing it down as you spread it out, to cover platter or pan.
In separate bowl, stir together sour cream, mayonnaise and taco seasoning. Spread this mixture on top of refried beans, to cover.
Mash avocados with lemon juice in a bowl until fairly smooth. Drop avocado mixture by large spoonfuls on top of sour cream layer. Gently spread to cover.
Add layer of sliced green onions.
Add layer of diced green chiles.
Add layer of chopped tomatoes.
Add layer of black olives.
Add layer of grated jack cheese.
Top with layer of grated cheddar cheese.
Cover platter with plastic wrap and refrigerate for at least one hour. Remove from refrigerator and DIG IN! Serve this with tortilla or corn chips!

Recipe Notes

Caloric calculation does not include tortilla chips!

Nutrition Facts

Mexican Layer Dip

Amount Per Serving (1 (1/12th of total))

Calories 216 Calories from Fat 144

% Daily Value*

Fat 16g25%

Saturated Fat 5g31%

Trans Fat 0.003g

Polyunsaturated Fat 2g

Monounsaturated Fat 7g

Cholesterol 21mg7%

Sodium 699mg30%

Potassium 324mg9%

Carbohydrates 12g4%

Fiber 6g25%

Sugar 2g2%

Protein 8g16%

Vitamin A 679IU14%

Vitamin C 12mg15%

Calcium 172mg17%

Iron 1mg6%

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

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21
Jan
2014

Crostini with Figs, Gorgonzola, Honey and Walnuts

categories: Appetizers

5 Shares

Crostini With Figs, Gorgonzola, Honey & Walnuts is a delicious, yet simple to prepare appetizer, full of great flavor!
If you like the combination of sweet/salty/crunchy combined with a bit of tangy, then this Crostini With Figs, Gorgonzola, Honey And Walnuts appetizer is for YOU! The original recipe was created by Food Network celebrity Giada De Laurentis, and I think it is pretty tasty.

I served this crostini with figs appetizer when we had dinner guests this past summer. Toasted baguette slices are topped with creamy gorgonzola cheese and toasted walnuts, then baked and garnished with a fresh ripe fig slice and a drizzle of honey!

The crispy and creamy appetizers are full of flavor, and are very unique. Our dinner guests and my husband and I noshed on these yummy (and EASY) appetizers, while basking in the all-too rare Pacific Northwest sunshine out on our deck. The crostini with figs are a tasty little before dinner treat.

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

Prepare The Baguette Slices

Arrange the baguette slices on a baking sheet in a single layer. Using a pastry brush, lightly baste the baguette slices with the olive oil. Place slices in oven, and bake until the baguette slices are a golden color, about 8 minutes.

Bake The Crostini

Once the bread is toasted and crisp, mix together the gorgonzola cheese and toasted walnuts. Spread this mixture on the crisp baguette slices. Bake them for a few minutes until the cheese has melted. This will take about 6-8 minutes..

Serve The Crostini With Figs

Once baked, top each crostini with a thin slice of fig, then drizzled each crostini with honey, and serve! That’s it. See how easy the crostini with fig is to prepare and serve? Crostini with figs, gorgonzola and honey is really such a simple, flavorful appetizer.

These crostini with figs were a welcome departure from my “normal” go-to appetizers. I would definitely make them again. I sure hope you will give them a try! Have a great day.

Looking For More APPETIZER Recipes?

You can find ALL of my recipes in the Recipe Index, located at the top of the page. I have a nice variety of appetizers for you to enjoy, including:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so. If you’re interested, I publish a newsletter 2 times per month (1^st and 15^th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Recipe Source: http://www.oprah.com/food/Crostini-with-Gorgonzola-Honey-and-Walnuts

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Crostini with Figs, Gorgonzola, Honey and Walnuts

Prep Time

15 mins

Cook Time

6 mins

Total Time

21 mins

Crostini With Figs, Gorgonzola, Honey & Walnuts is a delicious, yet simple to prepare appetizer, full of great flavor!

Category: Appetizer

Cuisine: American

Keyword: crostini with figs

Servings: 24

Calories Per Serving: 98 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

2 TBSP olive oil
1 small, long baguette
6 ounces creamy gorgonzola cheese , coarsely crumbled
2/3 cup walnuts , toasted, coarsely chopped
4 ripe figs , thinly sliced, crosswise (optional)
3 TBSP honey

US Customary - Metric

Instructions

Preheat oven to 375 degrees.
Arrange the baguette slices on a baking sheet in a single layer. Using a pastry brush, lightly baste the baguette slices with the olive oil. Place slices in oven, and bake till baguette slices are a golden color, about 8 minutes. (You can also toast the slices a day ahead. Cool, then store them at room temperature in a covered container.)
Toss the gorgonzola, along with the toasted walnuts (that have cooled to room temperature) in a small bowl. Spoon the cheese mixture onto the prepared baguette slices and press slightly to adhere.Return baguette slices to baking sheet. Bake in oven until the cheese melts (about 6-8 minutes).
Arrange the warm crostini on a platter. Top each slice with a thin slice of fig. Drizzle with the honey and serve warm. Enjoy!

Nutrition Facts

Crostini with Figs, Gorgonzola, Honey and Walnuts

Amount Per Serving (1 crostini)

Calories 98 Calories from Fat 45

% Daily Value*

Fat 5g8%

Saturated Fat 1g6%

Cholesterol 5mg2%

Sodium 162mg7%

Potassium 63mg2%

Carbohydrates 9g3%

Sugar 3g3%

Protein 2g4%

Vitamin A 65IU1%

Vitamin C 0.2mg0%

Calcium 52mg5%

Iron 0.5mg3%

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

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21
Jan
2014

Hummus

categories: Appetizers

29 Shares

Creamy hummus, with minced garlic, is an easy to make from scratch dip to serve as an appetizer with pita chips, or fresh vegetables.

True story…I hadn’t tried hummus until a few years ago. My sister-in-law is a vegan, and once she moved to the great Pacific Northwest, she would occasionally bring this dip and veggies as an appetizer to family gatherings, etc.

Since I am definitely NOT one to leave a good-looking appetizer untouched (snicker, snicker), I found myself loving the various flavors of store-bought hummus. I decided to try and make some myself. That way, I could know exactly what was in the food, and I figured if I made it myself it would be cheaper (in the long run) than buying it.

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

Where Does Hummus Come From?

Hummus comes from the Arabic word for chickpeas (garbanzo beans), and is typically garbanzo beans mixed with tahini paste, lemon juice and olive oil, plus various spices. It is commonly used as a dip or spread. I LOVE hummus served with with fresh vegetables for dipping!

If you enjoy “dippable” or “spreadable” appetizers, you might also enjoy my delicious recipe for Homemade Boursin Cheese or my Mom’s Famous Cream Cheese Ball. They are both ridiculously easy to make and taste incredible!

Anyways… back to the HUMMUS. I began searching for a tasty recipe to make and came across this one by TV chef, Ina Garten. The way I figured it was, if she was a caterer AND a famous cook/celebrity, surely she must do hummus “right”. I tried her recipe and tweaked it just a bit to my liking and have made it ever since then, just like this!

This classic dip tastes great served with veggies, pita chips, or warm homemade pitas (the recipe for Homemade Pitas (as seen in the photo above) is here on my blog: Pita Bread DIY. The best part? Making hummus is so EASY! If you have a food processor it is super easy to make, but can also be made, using a blender, if necessary.

Sure hope you will give this delicious recipe a try… it’s amazing!

Sure hope you try this delicious hummus recipe. I’m sure you will enjoy it as much as we do! Be sure to check out ALL my recipes in the Recipe Index, located at the top of the page. Have a great day.

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so. If you’re interested, I publish a newsletter 2 times per month (1^st and 15^th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Have a great day!

Recipe Adapted From: http://www.foodnetwork.com/recipes/ina-garten/hummus-recipe/index.html

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Hummus

Prep Time

10 mins

Cook Time

0 mins

Total Time

10 mins

Creamy hummus, with minced garlic, is an easy to make from scratch dip to serve as an appetizer with pita chips, pita bread or fresh vegetables.

Category: Appetizer

Cuisine: Middle Eastern

Keyword: hummus

Servings: 8 servings

Calories Per Serving: 131 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

4 garlic cloves , minced (I use minced garlic, straight out of a jar)
2 cups canned chickpeas (garbanzo beans), drained (liquid reserved)
1 ½ teaspoons kosher salt
1/4 teaspoon pepper
1/3 cup Tahini (sesame paste, can be found in most grocery stores or specialty stores)
6 Tablespoons freshly squeezed lemon juice (2 lemons)
2 Tablespoons water (or reserved liquid from chickpeas)
8 dashes hot sauce (I used a Louisiana-style hot sauce...your choice)
2-3 Tablespoons olive oil (to drizzle into hummus)

To Garnish the Finished Hummus:

Additional olive oil (optional)
Paprika (optional)
Minced garlic (optional)

US Customary - Metric

Instructions

Fit a food processor with steel blade. Add all ingredients (except olive oil and garnish ingredients) to processor and process until hummus is coarsely pureed. Then slowly drizzle in the 2-3 TBSP of olive oil a little at a time, until hummus reaches desired consistency (you may or may not have to add the entire amount). Taste for seasoning, and add more salt, etc. as desired.
Before serving (either chilled or at room temp): I drizzle a small amount of olive oil over top, then sprinkle a touch of paprika, followed by additional minced garlic into the middle of the top of the hummus (you know...just to make it "pretty". Keep hummus refrigerated. That's it! Enjoy!

Recipe Notes

You can also purchase dried chickpeas (garbanzo beans) to use- I do this all the time. Put the equivalent of 2 cans of beans (yeah, I "guess-timate") in a bowl of water and let sit overnight (this slightly rehydrates them and begins softening them). Then place them in a saucepan filled with water and cook them for approx. one hour on medium-high, till tender. Then add to recipe and proceed with directions.

Recipe can also be processed in a blender, if a food processor is not available.

Nutrition Facts

Hummus

Amount Per Serving (1 serving)

Calories 131 Calories from Fat 81

% Daily Value*

Fat 9g14%

Saturated Fat 1g6%

Sodium 502mg22%

Potassium 122mg3%

Carbohydrates 9g3%

Fiber 2g8%

Protein 3g6%

Vitamin A 5IU0%

Vitamin C 6mg7%

Calcium 31mg3%

Iron 1mg6%

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

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21
Jan
2014

Pita Bread DIY

categories: Appetizers, Breads

38 Shares

It’s EASY making pita bread from scratch! You will enjoy eating and using this traditional puffy pocket bread, for appetizers or sandwiches!
Do you ever see a recipe and think to yourself “Hmmm…that might be kinda fun to try?” Well, to be honest, making pita bread had never been high on my bucket list, and I was curious HOW to make it…then I saw a recipe for homemade pita bread posted on Pinterest, and made it. It was so fantastic, I want to share the recipe, so…here is a Pita Bread DIY!

I first saw the recipe more as a challenge to try something new, versus a food item I couldn’t live without, but the part of me that was up for a new challenge won out. And guess what? I now love them!

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

What Can You Use Pita Bread For?

They are best served warm with some homemade Hummus, but are also very good when stuffed with sandwich meats or (my favorite) chicken salad. Yum. I’ve made them many times since I first tried this recipe. Trust me, this recipe for pita bread is a keeper.

Here’s a pita, shown stuffed full with chicken salad! Simply slice the pita open, and stuff with your choice of meats and/or veggies, for a delicious sandwich!

Before Baking… And After Baking, This Pita Bread Is Amazing!

Here’s what the dough looks like, rolled out and ready to bake. They go into the oven flat as a pancake, but just wait until they are done baking…

Here is the pita bread, hot out of the oven. See how it is gorgeous and puffed up. Isn’t that amazing?

They are actually very easy to make; there is something quite satisfying about seeing a flat little circle of dough puff up like the Stay Puft (yes, I did have to look up how to spell this!) Marshmallow Man in the movie Ghostbusters.

Sure hope you will give these a try. I think you will enjoy making them AND eating them! Have a great day, and come back soon!

Looking For More BREAD Recipes?

You can find all my recipes in the Recipe Index, located at the top of the page. I have quite a few delicious homemade bread recipes you may enjoy, including:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so. If you’re interested, I publish a newsletter 2 times per month (1^st and 15^th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!

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

You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Recipe Source: http://www.underthehighchair.com/2009/04/diy-pita-bread.html

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Pita Bread DIY

Prep Time

1 hr 10 mins

Cook Time

15 mins

Total Time

1 hr 25 mins

It's EASY making pita bread from scratch! You will enjoy this puffy pocket bread, for appetizers or sandwiches!

Category: Bread

Cuisine: Middle Eastern

Keyword: pita bread

Servings: 6 servings

Calories Per Serving: 267 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1 Tablespoon active yeast
1 1/4 cups warm water
1 teaspoon salt
3-3 1/2 cups all-purpose flour

US Customary - Metric

Instructions

In the bowl of a stand mixer, dissolve the yeast in the warm water. Let sit for 5 minutes. Add 1 tsp. salt and 1 1/2 cups of the flour to the yeast mixture. Put the dough hook attachment on the mixer and beat to make the batter. Continue to add the rest of the flour, a little at a time (you may not need the entire 3 1/2 cups), until a rough "shaggy" mess has formed. Continue kneading the dough for 8 minutes or so, until the dough has become somewhat smooth and elastic. (Add more flour if the dough is still too sticky).
Transfer dough to a lightly floured work surface. Tear dough into 6 pieces (for larger pitas) or 10 pieces (for smaller pitas). Form each dough piece into a ball, trying to tuck the seams under, to the bottom of the "ball". Once the dough balls have been formed, put them back onto the slightly floured surface, and flatten them with a rolling pin to between 1/4-1/2 inch thick (try to keep an even thickness for each pita). Let the dough "rest" for approx. 30-40 minutes, till slightly "puffed".
Preheat the oven to 425 degrees. Using a spatula, scoop up each pita and flip it upside down onto a large cookie sheet (or sheets, depending on the number of pitas you are cooking). Bake the pitas at 425 degrees for 10-15 minutes (usually around 15), or till light golden brown. The pitas will miraculously puff up while baking...such fun just how they turn out! When done, remove pitas from oven and let cool on a wire rack. Enjoy!

Recipe Notes

Pitas are fantastic, served warm with hummus (cut them into triangles), or cut in half to form pockets for sandwiches. You can even cut them into triangles, brush them lightly with olive oil, and put them back in the oven till crisp (for pita chips). Enjoy!

Nutrition Facts

Pita Bread DIY

Amount Per Serving (1 pita)

Calories 267

% Daily Value*

Sodium 389mg17%

Potassium 84mg2%

Carbohydrates 55g18%

Fiber 2g8%

Protein 7g14%

Calcium 11mg1%

Iron 3.4mg19%

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

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Category: Appetizers

What Can You Use Jalapeño Pepper Jelly For?

How Many Jars Of Canned Jelly Will This Recipe Make?

Can This Jelly For Year Round Use

Such A GREAT Tasting Appetizer!

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Inspiration Hits

Caprese Salad… For the WIN!

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How To Make Melon con Proscuitto

Serving Melon con Proscuitto

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My Friend Shari

Where The Recipe For These Coconut Shrimp Originated

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Here’s My Story And I’m Sticking to It!

How To Make Crunchy Homemade Onion Rings

Cook The Onion Rings

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We LOVE Mexican Layer Dip!

How To Prepare This Mexican Layer Dip, Step By Step

Now For The Creamy Avocado Layer

Okay… Let’s Layer The Remaining Ingredients!

Ready For The Final Layers

Ready To Serve

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Prepare The Baguette Slices

Bake The Crostini

Serve The Crostini With Figs

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Where Does Hummus Come From?

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What Can You Use Pita Bread For?

Before Baking… And After Baking, This Pita Bread Is Amazing!

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You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
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You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks