Here’s a delicious collection of 9 easy recipes for Thanksgiving Day that you, your family and friends will enjoy! Today I am sharing a few of my favorite recipes for Thanksgiving time. A lot of our holiday traditions center around the table, sharing good food and conversation with those we love. I’ve put together this small collection of 9 Easy Recipes For Thanksgiving Day!
We all have family traditions that make our holiday celebrations special… here are some of our family recipes that will certainly make the time spent around the table with those you love enjoyable and meaningful.
Some are our old family traditional dishes (served every year without fail), and some are new “traditions”. Either way, these dishes are delicious, and will certainly add to your Thanksgiving feast, whether it’s an appetizer, a side dish, bread, Thanksgiving breakfast, or that all important piece of pie you manage to eat, even after you are stuffed full to the brim. Hope you find one or two that will become a new “tradition” for your family…
Easy Recipes For Thanksgiving Day
Here’s a couple delicious ideas for your Thanksgiving Day breakfast:
Rainbow Jello Salad This is a wonderfully delicious and festive looking salad, which will practically feed a village!
Pecan Praline Yams Yams, brown sugar, coconut, butter, brown sugar… YES! Wonderful!
Rissole Potatoes With Feta A fantastic potato side dish, with bacon, feta, green onions…oh my – so delicious…
And last – but DEFINITELY not least… When you’re ready for dessert –
Toll House Pie Our family tradition for years and years… chocolate chips, brown sugar, pecans…so delicious (and easy!)
Happy Thanksgiving, from our home to yours!
We have so much to thank God for, each and every day. We are blessed and GRATEFUL. “Enter His gates with thanksgiving, and His courts with praise; be thankful unto Him, and bless His name. For the Lord is good, and His love endures forever; his faithfulness continues through all generations.” Psalm 100:4,5(a)
Looking For More Thanksgiving Recipes?
You can find all of my recipes in the Recipe Index, located at the top of the page. I have lots of other recipes that are perfect for your Thanksgiving feast, including:
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 (1st and 15th) 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.
Hoisin Asian Meatballs are made using ground beef, baked not fried, and are covered with an Asian-inspired hoisin glaze. They are a great appetizer or main dish.
I found this recipe for Hoisin Asian Meatballs a couple of years ago on Pinterest and thought I’d give it a try. It didn’t disappoint!
The ground beef meatballs are easy to make. To make it even easier, they are cooked in the oven, so they are baked, not fried. The baked hoisin asian meatballs are then coated with a wonderful sweet and mildly spicy Asian-inspired Hoisin glaze before serving.
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What Is Hoisin Sauce?
Hoisin sauce is a commonly used Asian glaze for meat or as an addition to a stir-fry dish… think “Chinese BBQ Sauce”… a bit sweet and a bit spicy. It is commonly made from soybeans, peppers, garlic and sugar. This sauce is widely used in Chinese cooking. When used in this recipe as a base and combined with a few other Asian-inspired ingredients, creates a pretty tasty sauce for the meatballs.
Hoisin sauce is commonly found in most grocery stores in the Asian foods section. It is also very easy to make at home. I’ve done it, and posted the recipe for hoisin sauce here.
How To Make Hoisin Asian Meatballs
This recipe could not be any easier! Basically, you mix up the meatball ingredients, roll into meatballs, then bake them for about 15 minutes. While the meatballs bake, mix up the sauce. Once the meatballs come out of the oven, you simply drizzle each of the meatballs with the hoisin sauce mix, then serve.
See how easy it is to make hoisin Asian meatballs? About 15 minutes total for the prep time, and 12-15 minutes to bake. That’s it!!
How Many Meatballs Does This Recipe Make?
The recipe yields approximately 18 one and a half inch meatballs. Because of the short cooking time, they can easily be ready to serve in 30 minutes, which is an added bonus, right? Right!
Hoisin Asian meatballs can be used solely as individual appetizers. Just stick a fancy toothpick into each one, and serve them on a pretty platter. You can also serve them as a main course (which is how I served them), paired with some rice and a vegetable.
Hope you will give these yummy Hoisin Asian Meatballs a try… I think you will like them! I know we did! Thanks for stopping by, and I hope you will come back soon. Have a great day.
Looking For More Meatball Recipes?
There are several other meatball recipes, using ground beef on this website! They include:
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 (1st and 15th) 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.
Hoisin Asian Meatballs are made using ground beef, are baked not fried , and are covered with an Asian-inspired hoisin glaze. Great appetizer or main dish.
Category: Entree
Cuisine: Asian
Keyword: hoisin Asian meatballs
Servings: 18meatballs
Calories Per Serving: 88kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
FOR THE MEATBALLS:
1poundground beef
1teaspoonsesame oil
1/2cupPanko bread crumbs
1/4teaspoonground ginger
1large egg
2clovesgarlic, finely minced
4green onions, thinly sliced (stem and bulb), divided (3 for meatballs, 1 for garnish)
Sesame seeds, for garnish
FOR THE HOISIN GLAZE:
1/4cupHoisin sauce(found in ethnic section at grocery store)
Before making meatballs, preheat your oven to 400 degrees. Place a sheet of parchment paper onto a large baking sheet.
Prepare the meatballs: Mix the ground beef, sesame oil, Panko bread crumbs, ginger, egg, garlic and green onion together in a large bowl. Make sure the ingredients are fully incorporated together. Once combined, use your (clean) hands to form the meat mixture into approximately 18 one and a half inch wide meatballs.
As each meatball is formed, place it on the parchment-lined baking sheet. Bake the meatballs at 400 degrees for 12-15 minutes (meatballs should be browned and cooked through).
Prepare hoisin glaze while meatballs are baking: Mix the glaze ingredients (hoisin sauce, rice vinegar, soy sauce, sesame oil, ginger and garlic) in a small bowl until fully combined.
As soon as meatballs are done, drizzle hoisin glaze over the top of each meatball, garnish with reserved green onions and sesame seeds and serve while hot.
If serving as appetizer, insert toothpicks or small skewers into each meatball on serving tray. If serving as main dish, serve it along with rice and a vegetable. ENJOY!
Nutrition Facts
Hoisin Asian Meatballs
Amount Per Serving (1 meatball)
Calories 88Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 2g13%
Cholesterol 27mg9%
Sodium 124mg5%
Potassium 86mg2%
Carbohydrates 3g1%
Sugar 1g1%
Protein 5g10%
Vitamin A 40IU1%
Vitamin C 0.7mg1%
Calcium 13mg1%
Iron 0.7mg4%
* Percent Daily Values are based on a 2000 calorie diet.
Make Garlic Dill Pickles the “old-fashioned way” or use more current way (water bath) to can a few jars of pickles with summer’s bounty.
Well… here’s our new favorite pickle… these homemade Crunchy Garlic Dill Pickles! Even if you’ve never made pickles before… have no fear! You will only need a few things to make some yummy pickles. These jars of pickles, once sealed properly, will be shelf stable for quite awhile. Then when you need a new jar of pickles, just pull a jar out of your pantry, refrigerate, then enjoy! They are so good!
I grew our own pickling cucumbers this summer. I am so glad I did. Last summer my friend Sandy gave me some of her pickling cucumbers from her huge garden to make pickles. It inspired me to try growing them this year in our little backyard garden… so I did! I only grew 3 plants, but it was more than enough for about 12 or 13 jars of pickles.
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Yahoo! Of course you can always find pickling cucumbers (you know, the cute little ones grown especially for pickle-making!) at your local grocery store or a Farmer’s Market when they’re in season and plentiful during the hot summer months.
Making Garlic Dill Pickles The Old-Fashioned Way
Okay… back to the recipe. This method is the old-fashioned way to make these pickles. Basically you slice the ends off the cukes (yes, both ends), slice them into spears, chips (horizontally) or into sandwich slices (vertically), making sure you have enough cut slices to fill 6 pint-sized cleaned and hot canning jars (12 oz.). Add a bit of minced garlic and dill seed.
Let the jars sit in a 250 degree oven (I place filled jars onto a tea towel lined cookie sheet) until they are hot and ready to fill with a boiling hot brine. Then when everything is really hot (including the lids and seals heated separately), you pour the brine over the pickle slices, remove air bubbles, wipe the rims to make sure you have a good clean seal, pop the lids and rings on, and seal to fingertip tightness.
Once the lids and bands are on, invert the jars for 5 minutes, then turn right side up again. Let the jars cool on the counter (on a towel, to prevent breakage). You should hear the seals “pop” to indicate the jars have safely sealed, while they cool. If the jars do not seal properly, they must be refrigerated, as they cannot be stored safely for any length of time in a pantry.
**Then comes the hard part. You have to let the pickles “cure” for about 2 weeks before you open the jar and taste them. IT IS WORTH THE WAIT! Trust me.
NOTE:**This old-fashioned process (above) has worked on every jar I’ve made of these pickles. HOWEVER, if you wish to can the pickles using a water bath process (which is the safest, most current and recommended process for canning safety), see below.
Canning The Garlic Dill Pickles In A Water Bath Canner
For the most current and recommended method to safely can these pickles, follow USDA recommended guidelines. Pint jars of the garlic dill pickles are filled, leaving 1/2″ headspace, air bubbles are removed, rims cleaned, etc. The jars should be processed in a hot water bath canner for 15 minutes.
Follow all current safe canning guidelines to prepare, jars, rings, and flat lids, if you will be canning these pickles in a water bath.
I made long sandwich slices and round hamburger slices…
I made pickles (using both methods) this summer, and I’ve already made several new batches as more of my cucumbers have ripened. I keep any extra brine I had leftover (if I wasn’t making the full recipe) in the refrigerator and then use it within a couple weeks for a new batch.
These pickles are really very easy to make, and I just KNOW you’re gonna love them. By the way, if you enjoy pickles, be sure to check out my recipe for delicious bread and butter pickles!
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 (1st and 15th) 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.
Preheat oven to 250 degrees. Wash canning jars in hot, soapy water. Place the clean jars upside down onto a tea towel lined cookie sheet (with edges) in the oven to keep them hot.
Place flat lid seals and rings in a small bowl. Set aside.
Wash the cucumbers, slice a piece off of each end (stem and bottom) of the cucumber, and discard, then slice your cucumbers into spears, chips, or lengthwise into sandwich slices. Pack the pickle slices into the hot jars (be careful when removing hot jars. I recommend canning tongs to hold the jars securely). I find it helpful to turn the jar sideways and slip the sandwich slices in... it helps them to stand up better in the jar.
Add a teaspoon of minced garlic and 3/4 Tablespoon of dill seeds to each jar.
When jar is filled (I remove one jar at a time from oven), place filled jar back in oven while filling another jar. You want the jars to stay really hot so that when you add boiling brine, the jars will seal properly.
In a large saucepan, heat the vinegar, canning salt and water to boiling, stirring to dissolve salt.
While the vinegar/water/salt brine is coming to a boil, in a separate bowl pour some **almost to boiling** water (plain "not quite boiling" water, NOT the brine) over the canning lids and rings. Let them sit in the very hot water for 5 minutes to soften the rubber seals.
Once brine is boiling, remove jars from oven (be sure to place hot jars on a tea towel to avoid breakage). Pour boiling liquid into each jar, filling to within 1/2 inch from top (pickles must be covered with brine). Remove the air bubbles in each jar by inserting a plastic knife or canning tool down the sides of each jar. Add more brine, if needed to cover pickles. Leave about 1/2 inch head space in jar. Quickly wipe the rims of each jar with a clean towel to make sure the rim is dry and clean. Place flat lid on, then screw down canning ring to finger tight. Immediately invert the jars on the towel. Let them sit for 5 minutes, then turn them right side up again. Listen for the clicking sound to know the jars have sealed.
**If you want to water bath can the jars, once filled and jar lids and rings are tightened, place them in a water bath canner and process for 15 minutes, following USDA canning guidelines and manufacturer instructions for your canner..
Once the jars are all processed and sealed, leave them alone on the tea towel to cool. As they cool, you should hear the "clicking sound" of the jars sealing while cooling. Once completely cooled and sealed properly, store them in a cool, dark pantry for two weeks (to let the brine fully incorporate into the pickles, then refrigerate jar and enjoy. You might want to label each jar with the date they will be "ready", so you will know when you can enjoy them!
Recipe Notes
From start to finish, the jars stay in the oven for about 20 minutes to make sure they are hot before adding the boiling brine. The last thing you want is to have the jar crack. Once pickles have "cured" for two weeks and you are ready to bust into a jar of these, refrigerate the jar for several hours before opening...they are at their best cold!
Nutrition Facts
Crunchy Garlic Dill Pickles
Amount Per Serving (1 pint jar of pickles)
Calories 166Calories from Fat 18
% Daily Value*
Fat 2g3%
Sodium 9454mg411%
Potassium 1309mg37%
Carbohydrates 24g8%
Fiber 7g29%
Sugar 12g13%
Protein 6g12%
Vitamin A 650IU13%
Vitamin C 31.5mg38%
Calcium 236mg24%
Iron 3.1mg17%
* Percent Daily Values are based on a 2000 calorie diet.
Fresh peach salsa is a quick, delicious appetizer! This fruit salsa is yummy with tortilla chips, or it can be served on grilled chicken or fish.
Here’s a really easy and delicious recipe for Fresh Peach Salsa! It’s perfect as an appetizer (with tortilla chips), in the summer when peaches are at their prime! The salsa also tastes wonderful served on top of grilled chicken or fish!
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I went peach picking a few days ago. In about 20 minutes, I picked 25 pounds of juicy fresh peaches at a local U-Pick farm. I got them home safely without bruising the fruit, then was faced with a wonderful “problem”. What to do with all those delicious peaches? Such a dilemma!
Over the past few days I’ve made peach jam, dehydrated peach slices, and flash frozen 10 pounds of peaches to pull from the freezer in the middle of winter. I’ve given away peaches to neighbors, eaten peaches with yogurt, etc., and still have peaches left!
Making Fresh Peach Salsa Is Easy!
Yesterday I decided to make a quick peach salsa to have around for a snack to munch on with some tortilla chips. So that’s what I did! I ran out back to our garden and got a red onion, some cilantro and a jalapeno. I came back inside and quickly and easily made this fresh peach salsa. It’s delicious! It has a lovely sweet taste from those fresh, juicy peaches, and just a touch of heat from the jalapeno…perfect for a hot, summer evening.
Sure glad I used some of those fresh peaches to make this fresh peach salsa! Here’s a picture of my haul. Now that’s 25 pounds of juicy goodness!
Make The Fresh Peach Salsa
Making this fresh peach salsa is simple. Peel, chop and mix the ingredients together. THAT’S IT! Oh yeah… grab a big bag of tortilla chips, because you will need those, too! I hope you will enjoy summer’s bounty of fresh peaches…and make this tasty salsa! It’s easy.
Shown below are the simple ingredients in a bowl, ready to mix up. Give them a good stir, and then the fresh peach salsa is done, and is ready to enjoy! EASY!
Ready To Eat!
Grab the tortilla chips, and take a big old scoop of this yummy fresh peach salsa! You and your family or guests will enjoy the sweetness of the fresh peaches paired with the cilantro and onion flavors. It really is quite yummy.
The delicious flavors of summer are fully present in this delicious fresh peach salsa. I hope you enjoy making some for your family and friends this summer.
Looking For More Delicious APPETIZER Recipes?
You can find all of my recipes in the Recipe Index, located at the top of the page. A few family favorite appetizer recipes include:
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 (1st and 15th) 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.
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.
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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:
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 (1st and 15th) 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.
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: 5half pint jars
Calories Per Serving: 64kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
1 1/2cupsgreen bell peppers, seeded & veins removed (can also use red sweet peppers)
1/4cupjalapeño pepper, seeded & veins removed
1 1/2cupswhite vinegar
6ouncesliquid pectin(this is 2 packets)
1drop liquid green food coloring(optional...can use red if using red peppers)
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.
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.
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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:
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 (1st and 15th) 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.
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: 4servings
Calories Per Serving: 272kcal
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 272Calories 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.
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!
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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:
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 (1st and 15th) 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.
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: 24appetizers
Calories Per Serving: 115kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
1/8teaspoonsalt
1/8teaspoonpepper
1Tablespoonfresh chopped basil(plus additional for garnish, if desired)
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.
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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:
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 (1st and 15th) 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.
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: 8servings
Calories Per Serving: 106kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
One ripe cantaloupe, chilled
16thinly sliced pieces of prosciutto(check your grocer's deli)
Olive oil(for garnish)
2Green onion stems, thinly sliced (use green part only, for garnish)
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 106Calories 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.
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!
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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:
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 (1st and 15th) 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.
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 143Calories 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.
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.
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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!
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 (1st and 15th) 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.
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 414Calories 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.
Pumpkin Streusel Coffeecake
Double-Glazed Pumpkin Scones
(cream cheese ball, with green onions, pecans, peppers). YUM!
Rainbow Jello Salad
Pecan Praline Yams
Rissole Potatoes With Feta
Toll House Pie
