Category: Main Dishes

Lentil Potato Soup

Lentil Potato Soup is a hearty and filling meatless soup that serves 6 and is easy to make. It’s also budget friendly and tastes delicious!
Lentil Potato Soup is a hearty and filling meatless soup that serves 6 and is easy to make. It's also budget friendly and tastes delicious!

Today I want to share a delicious recipe for a meatless soup that tastes great, and is really simple to prepare.  Even though I am not a vegetarian, my husband and I often enjoy meatless meals.

I’m always on the lookout for meatless recipes, especially because one of our sons (and his girlfriend) are vegetarians. This recipe for lentil potato soup is a yummy recipe I’m positive they will enjoy!

Even if you are NOT a vegetarian, I’m confident you are going to enjoy this delicious meatless soup, full of protein and fiber! 

Lentils are such a wonderful source of protein and prebiotic fiber, and are low in fat, too! These wonderful legumes are available in grocery stores everywhere (found with the dried beans). Lentils are also quite inexpensive and are a great item for the pantry, because of their long shelf life.

The addition of potatoes, carrots, onion, tomato sauce, garlic, celery and spices give this soup great flavor, as well. You’ll also love how simple it is to make, which is an added bonus! Here’s how to make lentil potato soup.

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

A Word About The Lentils

For this recipe I used a combination of three types of lentils I already had in our pantry: red lentils, green lentils and brown lentils. If you only have ONE type of lentils to use (preferably brown, black, or green) that will still be absolutely delicious, as well.

I don’t recommend using all red lentils because they can become soft and “mushy” when cooked for a long time, more so than the other three varieties.

Before beginning to cook this soup, rinse the raw, dried lentils and drain them very well. Repeat this 2-3 times, then set the rinsed and dried lentils aside, to be added later to the soup.

Lentils (red, green and brown) are rinsed and drained, then set aside in bowl.

How To Make The Soup

Now it’s time to prepare the soup. In a large cooking pot (or Dutch oven), heat vegetable oil on medium heat.

Stir in diced onion, and cook this for about 1 minute, stirring often. Add diced carrots, celery, and minced garlic to the pot, and stir to combine.

Continue to cook the veggies for 3 minutes, stirring often, so the garlic doesn’t burn and become bitter.

Diced onions are cooked in oil in a large soup pot.Diced carrots, celery and minced garlic are added to the pan and cooked.

Add the drained lentils, tomato paste and tomato sauce to the pot. Stir well, to combine these ingredients. Cook on medium heat for 1 minute, stirring often.

Lentils, tomato paste and tomato sauce are added to the soup pot.

Add The Potatoes And Spices

Stir in 4 cups of water (or chicken broth) into the veggies, then add the potato chunks. The potatoes can either be peeled or not, depending on your personal preference. We leave them on (after washing them well).

I also use a combination of russet potatoes, red potatoes and a couple yukon gold potatoes. You can use only one kind of potato if that’s what you have, just be sure to use ¾ pound total of bite-sized potato pieces.

Stir in salt, pepper, dried thyme and oregano until they’re incorporated into the soup.

Water and bite-sized potatoes are added to the soup pot.Salt, pepper, oregano and thyme are stirred into the lentil potato soup.

Time To Cook The Soup

Put a lid on the soup pot and let the soup come to a boil. Turn the heat down to Medium-Low. Continue cooking the soup (covered) on a low simmer for between 30-35 minutes, stirring occasionally.

Take a taste. The lentil potato soup is done cooking when the lentils AND the potato chunks are soft and tender. Season the soup to taste with additional salt and pepper, if necessary.

The lentil potato soup is fairly thick in density. If you want it to be more “soupy” in texture, stir in a bit more water (about ½ -1 cup), and make sure the soup is heated through before serving. 

A pot of lentil potato soup is ready to serve, after cooking for 35 minutes.

Serve The Lentil Potato Soup

Ladle the hot lentil potato soup into serving bowls, and serve this dish hot! We enjoyed the soup with a slice of homemade garlic butter naan bread (recipe coming soon) on the side!

The naan was perfect for this thick soup and we enjoyed dipping pieces of it into the soup and scooping up lentils and veggies. YUM!

A close up photo of the lentil potato soup, served in a white bowl.A white bowl of lentil potato soup, with garlic butter naan bread on the side.

I hope you have the opportunity to try this delicious, meatless soup, and trust you will enjoy it as much as we do. It is a filling, hearty soup I am confident you’re going to like!

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

Looking For More SOUP 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 soup recipes to choose from, including:

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Recipe adapted from (and with thanks to): Mira, at cookinglsl.com/easy-lentil-potato-soup-recipe/

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0 from 0 votes
Lentil Potato Soup
Prep Time
10 mins
Cook Time
35 mins
Total Time
45 mins
 

Lentil Potato Soup is a hearty and filling meatless soup that serves 6 and is easy to make. It's also budget friendly and tastes delicious!

Category: Main Dish, Soup
Cuisine: American
Keyword: lentil potato soup
Servings: 6
Calories Per Serving: 234 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • Tablespoons vegetable oil
  • cup yellow onion diced
  • 2 medium carrots peeled, diced
  • 1 stalk celery diced
  • 3 cloves garlic minced
  • ¼ cup tomato sauce
  • 2 Tablespoons tomato paste
  • cups lentils rinsed, drained well
  • 2 teaspoons salt
  • ½ teaspoon dried oregano
  • ¼ teaspoon black pepper
  • ¼ teaspoon dried thyme
  • 4 cups water OR chicken broth + more, as need to thin soup
  • ¾ pound potatoes (russet, red, Yukon- or combo) cut in bite-sized pieces
Instructions
  1. Rinse lentils and drain 2-3 times. Set aside.

  2. In a large cooking pot, heat oil on Medium. When oil is hot, stir in onion; cook 1 minute, stirring often. Add diced carrots, celery, and minced garlic to the pot; stir to combine. Cook for 3 minutes, stirring often so garlic doesn't burn.

  3. Add drained lentils, tomato paste and tomato sauce. Stir well, to combine. Cook on Medium heat for 1 minute, stirring often.

  4. Stir in water (or chicken broth), then add potatoes, salt, pepper, dried thyme and oregano. Stir until they're incorporated into the soup.

  5. Cover the pot and let soup come to a boil. Turn heat down to Medium-Low. Continue cooking (covered) on a low simmer for 30-35 minutes; stir occasionally. Soup is done when lentils AND potatoes are soft/tender. Taste, then add additional salt and pepper, if desired. TIP: If you want soup to be less thick, stir in more water (½ -1 cup); make sure soup is heated through. 

  6. Ladle the hot soup into serving bowls, and serve immediately! Enjoy! Any leftovers can be easily re-heated.

Nutrition Facts
Lentil Potato Soup
Amount Per Serving (1 (1/6 of total))
Calories 234 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 1g6%
Trans Fat 0.02g
Polyunsaturated Fat 2g
Monounsaturated Fat 1g
Sodium 898mg39%
Potassium 829mg24%
Carbohydrates 38g13%
Fiber 15g63%
Sugar 4g4%
Protein 12g24%
Vitamin A 3577IU72%
Vitamin C 11mg13%
Calcium 50mg5%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Lentil Potato Soup is a hearty and filling meatless soup that serves 6 and is easy to make. It's also budget friendly and tastes delicious!

Lime Brown Butter Shrimp

Lime Brown Butter Shrimp is a simple, yet delicious dish! Large sautéed shrimp with butter, lime zest, garlic and spices is served over rice!
Lime Brown Butter Shrimp is a simple, yet delicious dish! Large sautéed shrimp with butter, lime zest, garlic and spices is served over rice!

Do you enjoy eating shrimp? We do, and I’ve enjoyed making many different recipes featuring shrimp over the years! Today I want to share a delicious recipe for Lime Brown Butter Shrimp I believe you’re going to love!

The recipe itself is fairly simple to make. Butter is cooked in a skillet until it becomes “browned” (with a slightly nutty flavor), then the butter is infused with the finely grated zest from one lime. This adds a pop of citrus flavor that adds great taste to this dish.

The shrimp is cooked with seasonings (garlic, chili powder, cumin, salt and pepper) and a small amount of the browned butter until done. All the remaining browned lime butter is added to the cooked shrimp and heated through, and then served over rice.

That’s it! This shrimp dish is absolutely delicious, and truly is quite simple to make. Here’s how to prepare this yummy dish.

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

First Things First

To start, get all the ingredients together. You will need butter, a pound of large shrimp, fresh thyme leaves, lime zest, minced garlic, chili powder, ground cumin, salt and pepper.

Place the shrimp on several layers of paper towels, and then blot them with another paper towel, to remove excess moisture.

Ingredients are gathered to season this shrimp recipe.Large shrimp are blotted dry on paper towels before they are cooked.

Brown The Butter

Place 4 Tablespoons of butter in a large skillet and heat it on LOW heat until it has melted. Stir in fresh thyme leaves and continue cooking on LOW heat, stirring often, for 5 minutes, or until the butter becomes light brown in color and has a nutty aroma.

Remove the skillet from the heat and stir all of the lime zest into the browned butter mixture until incorporated. Pour the butter into a small bowl, but leaving about 2 teaspoons in the skillet.

Butter is melted in a large skillet.Once butter is browned, thyme leaves and fresh lime zest are stirred in.

Using the same skillet (with that tiny amount of butter in it), add the minced garlic. Sauté the garlic, stirring often, for about 1 minute. Be careful to not allow the garlic to burn or it can become bitter.

Now it’s time to cook the shrimp! Place the shrimp into the hot skillet in a single layer.

Minced garlic is cooked in a small amount of the browned butter.The shrimp are added to the cooked garlic in skillet.

Season And Cook The Shrimp

Sprinkle the shrimp with the chili powder, ground cumin, salt and pepper, then stir until each shrimp is well coated with spices.

Lay the shrimp back out in a single layer and cook them for about 2 minutes, then turn the shrimp to the other side. Continue cooking until they have turned pink, are cooked through, and are no longer translucent in color.

The total cooking time will be between 3-4 minutes. Be sure to not overcook the shrimp because this can lead to them being “rubbery” in texture and you really don’t want that.

Chili powder, cumin, salt and pepper are added and stirred into the shrimp.Lime Brown Butter Shrimp are cooked on both sides for 3-4 minutes total.

Pour the remaining browned butter lime mixture back into the skillet, and stir gently to coat the shrimp with the butter sauce.

Stir the browned butter in only until reheated (less than a minute), and then the  lime brown butter shrimp is done! Remove the skillet from the heat and serve immediately.

Remaining brown butter lime sauce is added back into the skillet of shrimp.

Serve The Lime Brown Butter Shrimp

To serve, place a bed of white or brown rice on each serving plate, then top each portion with about 5-6 large shrimp. Drizzle with some of remaining sauce.

This one pound bag of large shrimp yielded 5 large shrimp per serving (four servings total), but sometimes you can end up with 6 per serving depending on the provider. 

Garnish each portion with a fresh lime wedge, which adds another pop of flavor when squeezed over the shrimp! Serve immediately while hot… and enjoy this delicious meal.

Lime Brown Butter Shrimp is served with a lime slice on top of white rice.

I hope you have a chance to enjoy some Lime Brown Butter Shrimp, and trust you’ll enjoy it as much as we do! It really is quite easy to make but it has delicious flavor!

Thanks for stopping by, and I invite you to come back again soon for more delicious recipes! Take care, may God bless you, and have a GREAT day!

Looking For More SHRIMP 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 shrimp recipes to check out, including:

Want More Recipes? Get My FREE Newsletter!

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Recipe adapted from Lindsay, at: https://pinchofyum.com/orange-brown-butter-shrimp

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0 from 0 votes
Lime Brown Butter Shrimp
Prep Time
8 mins
Cook Time
12 mins
Total Time
20 mins
 

Lime Brown Butter Shrimp is a simple, yet delicious dish! Large sautéed shrimp with butter, lime zest, garlic and spices is served over rice!

Category: Main Dish, Seafood
Cuisine: All Cuisines
Keyword: lime brown butter shrimp
Servings: 4
Calories Per Serving: 199 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 4 Tablespoons butter = ½ stick
  • ½ teaspoon fresh thyme leaves
  • 1 lime zest of
  • teaspoons minced garlic
  • 1 pound large raw shrimp deveined, tail removed (about 20-25)
  • ¼ teaspoon chili powder
  • teaspoon ground cumin
  • teaspoon salt and pepper (each) + more if needed, to taste
  • 4 thin lime slices *optional garnish for each serving*
Instructions
  1. Place shrimp on paper towels; blot them with a paper towel, to remove excess moisture. Set aside.

  2. Place butter in a large skillet; heat on LOW heat until melted. Stir in fresh thyme leaves; continue cooking on LOW heat, stirring often, for 5 minutes, or until butter is light brown in color and has a nutty aroma. Remove skillet from heat; stir in lime zest until incorporated. Pour the butter into a small bowl, leaving about 2 teaspoons in the skillet.

  3. Using same skillet (with 2 t. browned butter in it), add garlic. Sauté garlic, stirring often, for 1 minute. Do not allow garlic to burn or it can become bitter.

  4. Add shrimp to the hot skillet in one layer. Sprinkle with chili powder, cumin, salt and pepper. Stir until shrimp is coated with spices. Lay shrimp in a single layer; cook for 2 minutes, then turn shrimp to the other side. Continue cooking 1-2 minutes until they've turned pink, are cooked through and no longer translucent.

  5. Pour remaining browned butter back into the skillet; stir gently to coat shrimp. Cook only until reheated (less than a minute). Remove from heat; serve on a bed of rice, garnished with a lime slice. Enjoy!

Recipe Notes

NOTE: The caloric calculation does not include the rice (served under the shrimp), as different types may be used (white, brown, etc.).

Nutrition Facts
Lime Brown Butter Shrimp
Amount Per Serving (1 g)
Calories 199 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 7g44%
Trans Fat 0.5g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 213mg71%
Sodium 300mg13%
Potassium 313mg9%
Carbohydrates 1g0%
Fiber 0.2g1%
Sugar 0.1g0%
Protein 23g46%
Vitamin A 400IU8%
Vitamin C 1mg1%
Calcium 80mg8%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Lime Brown Butter Shrimp is a simple, yet delicious dish! Large sautéed shrimp with butter, lime zest, garlic and spices is served over rice!

 

Chicken Ricotta Meatballs For 2

Chicken Ricotta Meatballs For 2 is an easy dish! Recipe yields 8 baked meatballs with Ricotta, Parmesan, spinach, red pepper and Italian spices.
Chicken Ricotta Meatballs For 2 is an easy dish! Recipe yields 8 baked meatballs with Ricotta, Parmesan, spinach, red pepper & Italian spices.

Today I want to share a recipe I came up with a recipe I came up with for CHICKEN meatballs that taste great. I’ve been making a variety of meatballs for years and years using beef, turkey and chicken.

This time I played with different ingredients and came up with a small batch recipe, perfect for two people OR enough for one person to enjoy (with leftovers)!

It is so easy to make these meatballs! Simply combine ingredients, shape into meatballs, then bake. That’s the basics of how truly easy the meatballs are to make. If you can do that… you’ve got this!

Even though the meatballs themselves have great flavor, I like to serve them on a bed of marinara sauce for even more taste and color. You may also like to serve them with pasta, which is another wonderful option, as well.

I hope you enjoy these cheese, veggie and spice-filled chicken meatballs because they taste great! Here’s how to make them.

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

Make The Meatballs

Place ground chicken, ricotta cheese, Parmesan cheese, breadcrumbs, an egg, diced bell pepper and baby spinach in a medium bowl.

Add minced garlic, dried oregano, basil, and salt and pepper, and then stir well, to fully combine these ingredients.

All ingredients for the chicken meatballs are put in a medium bowl.Ingredient for chicken ricotta meatballs are stirred until fully combined.

Now it’s time to shape that mixture into meatballs! This recipe will yield about 8 meatballs in total, unless you are doubling or tripling the ingredients to serve more people.

Shape the mixture into meatballs about 1½” wide. Roll the mixture one at a time into a ball, and then place the meatball on a parchment paper lined baking sheet. Continue until you have eight chicken ricotta meatballs of equal size.

Meatball mixture is shaped into eight, 1½" wide meatballs.Chicken Ricotta Meatballs For 2 (on parchment paper) are ready to be baked.

Bake The Meatballs

Bake the meatballs in a preheated 400°F (or 204.4°C) oven for 23-25 minutes. You do not need to turn them while they are baking.

When done, they should be cooked through, and golden brown on the outside. Transfer baking sheet to a wire rack to cool slightly before serving.

Eight chicken ricotta meatballs cool after baking on parchment paper.The meatballs are golden brown on the outside when finished baking.

Serve The Chicken Ricotta Meatballs For 2

To serve the chicken ricotta meatballs for 2, spoon warm marinara sauce (purchased or homemade) in the bottom of a 2 quart bowl or baking dish.

Add enough sauce to cover the bottom with about 1/2″ of sauce. Set the hot meatballs on top of the sauce. Sprinkle the meatballs with additional finely grated Parmesan cheese, and serve immediately.

The meatballs are wonderful served “as is”, with that little bit of sauce. Of course if you want to, serve the meatballs on top of cooked spaghetti noodles. 

Eight Chicken Ricotta Meatballs For 2 are served on top of marinara sauce.Finely grated Parmesan cheese garnishes the baked chicken ricotta meatballs.

I really hope you enjoy these tasty chicken ricotta meatballs, and trust you’ll like them as much as we do! These meatballs are a great option for a meal that doesn’t take much effort to make… and they taste good, too!

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

Looking For More MEATBALL Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have some delicious recipes featuring meatballs, including:

Want More Recipes? Get My FREE Newsletter!

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

There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
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The Grateful Girl Cooks!
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Author's signature

 

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0 from 0 votes
Chicken Ricotta Meatballs For 2
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
 

Chicken Ricotta Meatballs For 2 is an easy dish! Recipe yields 8 baked meatballs with Ricotta, Parmesan, spinach, red pepper and Italian spices.

Category: Main Dish
Cuisine: All Cuisines
Keyword: chicken ricotta meatballs
Servings: 2
Calories Per Serving: 333 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • ½ pound ground chicken
  • ¼ cup ricotta cheese
  • 3 Tablespoons grated Parmesan cheese
  • 2 Tablespoons plain dried breadcrumbs
  • 2 Tablespoons chopped fresh baby spinach **finely chopped- stems removed
  • 2 Tablespoons chopped red bell pepper **finely chopped- seeds removed
  • 1 large egg
  • 1 teaspoon minced garlic
  • ½ teaspoon dried oregano
  • ¼ teaspoon dried basil
  • ¼ teaspoon salt and pepper ( ¼ t. each)
For Serving: (optional, but recommend!): more Parmesan cheese to garnish meatballs, and marinara sauce of choice
    Instructions
    1. Preheat oven to 400℉ or 204.4℃. Line a rimmed baking sheet with parchment paper or silpat mat.

    2. Place all ingredients (except optional garnish) in a medium bowl. Stir well, to fully combine.

    3. Shape and roll mixture into 8 meatballs, each about 1½" wide. Place meatballs on the parchment (or silpat)-lined baking sheet in a single layer.

    4. Bake meatballs at 400°F (or 204.4°C) for 23-25 minutes without disturbing. When done, they should be cooked through, and golden brown on the outside. Let meatballs cool 1 minute before transferring them to the sauce (using a spatula).

    5. To serve, spoon warm marinara sauce (purchased or homemade) in the bottom of a 2 quart bowl or baking dish. Add enough sauce to cover the bottom with about 1/2" of sauce. Set the hot meatballs in a single layer on top of the sauce. Sprinkle meatballs with additional grated Parmesan cheese, if desired. Serve immediately.

    Recipe Notes

    NOTE: Optional Parmesan garnish and marinara sauce were not included in the caloric calculation as quantities used and varieties may differ widely.

    Nutrition Facts
    Chicken Ricotta Meatballs For 2
    Amount Per Serving (1 (4 meatballs))
    Calories 333 Calories from Fat 162
    % Daily Value*
    Fat 18g28%
    Saturated Fat 7g44%
    Trans Fat 0.1g
    Polyunsaturated Fat 3g
    Monounsaturated Fat 7g
    Cholesterol 213mg71%
    Sodium 637mg28%
    Potassium 810mg23%
    Carbohydrates 11g4%
    Fiber 1g4%
    Sugar 1g1%
    Protein 31g62%
    Vitamin A 2025IU41%
    Vitamin C 17mg21%
    Calcium 199mg20%
    Iron 3mg17%
    * Percent Daily Values are based on a 2000 calorie diet.

    Here’s one more to pin on your Pinterest boards!Chicken Ricotta Meatballs For 2 is an easy dish! Recipe yields 8 baked meatballs with Ricotta, Parmesan, spinach, red pepper & Italian spices.

    Teriyaki Shrimp Bowl

    Teriyaki Shrimp Bowl is a delicious dish with shrimp, mushrooms, red, green and yellow bell peppers covered in an easy to make Asian sauce.
    Teriyaki Shrimp Bowl is a delicious dish with shrimp, mushrooms, red, green and yellow bell peppers covered in an easy to make Asian sauce.

    Last year I found a stir-fried shrimp recipe online and knew I had to try it! The original recipe was created using snow peas and peppers, and it looked fabulous, but I decided to “tweak” it just a little bit.

    The best part of this recipe is it calls for 3 cups of fresh vegetables, which you can change to suit your taste. Even though I grow snow peas in our garden and had some available, I wanted to use some Baby bella mushrooms for this dish instead.

    For this recipe, I used 1 cup of sliced mushrooms, and 2 cups of chopped bell peppers (a combination of red, green and yellow bell peppers) for great color and flavor.

    You could use other veggies (total of 3 cups) like broccoli, bok choy, carrots, etc. to make this recipe “your own” and suit your personal taste. Here’s how to make this recipe for a Teriyaki Shrimp Bowl (shown served with white rice).

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

    Make The Teriyaki Sauce

    Place water, soy sauce, brown sugar, minced garlic, honey, minced ginger, and toasted sesame oil into a small saucepan.

    Turn the heat under the pan to Medium-High and stir until the brown sugar has dissolved (1-2 minutes). Once the sugar dissolves, turn the heat up to High, and let the sauce come to a boil, stirring often.

    Ingredients for Asian sauce in saucepan, with a spoon.

    In a separate bowl, whisk a bit more cold water with cornstarch until it is lump-free. Stir the cornstarch/water mixture into the sauce.

    Let the sauce boil, stirring often, for 1-2 minutes or until the sauce thickens. Remove the pan from the heat source and set the pan aside.

    The Asian style sauce thickens as it cooks and is shown on a spoon.

    Stir-Fry The Veggies

    Now it’s time to stir-fry the vegetables. You will need to use a large skillet, because the shrimp and sauce will be added to it later, as well.

    Heat vegetable oil in the skillet on Medium-High. Once the oil is hot (but not smoking), add the chopped red, green and yellow bell peppers and sliced mushrooms. Stir to combine.

    Season the veggies lightly with salt and black pepper (to suit your taste). Cook the veggies for 3-4 minutes, stirring often, until they begin to soften.

    Baby Bella mushroom, and red, green and yellow bell peppers are stir-fried.

    Now add a couple Tablespoons of water to the skillet, and continue to cook the veggies, stirring occasionally, until the water evaporates.

    Transfer all the tender-crisp vegetables out of the skillet and into a bowl. Cover the bowl to keep the veggies warm, and set aside.

    Water is added to the stir-fried veggies in skillet with a wooden spoon.

    Cook The Shrimp

    The shrimp I use when I make this recipe is one pound of large shrimp (approx. 31-40 count per pound). De-vein the shrimp and remove the shells but leave the tails on (to prevent shrimp from curling too much). If you prefer, you can easily remove the tails before cooking the shrimp (I’ve done both).

    Grab some paper towels and give the skillet a quick wipe to clean it out. Pour in the remaining 2 teaspoons of vegetable oil and turn the heat to High.

    Pat the shrimp dry with paper towels before adding them to the hot oil. When the oil is hot (but not smoking), add the shrimp to the skillet.

    Season the shrimp well with salt and black pepper, then cook 2-3 minutes, stirring often, until they’ve turned pink in color, and are cooked through. NOTE: Don’t overcook them as overcooked shrimp can become “rubbery” in texture. 

    Large shrimp are stir-fried in hot oil in a black skillet.

    Place the cooked veggies back into the skillet with the shrimp. Pour the sauce on top, and stir to fully combine these ingredients.

    Cook on Medium High heat only until the dish is re-heated (1-2 minutes, max). Stir, to ensure all veggies and shrimp are coated with the sauce. Remove the skillet from the heat source and serve immediately.

    Cooked sauce and veggies are added back into skillet with the shrimp.

    Garnish And Serve The Teriyaki Shrimp Bowl

    The Teriyaki Shrimp Bowl is delicious and can be eaten “as is”, BUT I highly recommend serving it on top of steamed white or brown rice OR Asian noodles!

    Garnish each serving with sliced green onions and sesame seeds for even more color and flavor. This garnish is optional, but we think it finishes this dish perfectly!

    Our family enjoys the shrimp and veggies served on a bed of steamed white rice. The bland rice pairs very well with the teriyaki shrimp and veggies, and helps turn this into a very filling meal.

    Teriyaki shrimp bowl is served on rice, with green onion/sesame seed garnish.A serving of Teriyaki Shrimp Bowl, served on a bed of rice in a white bowl.

    I hope you (and those you love) enjoy eating Teriyaki Shrimp Bowls, and trust you’ll like them as much as we do! They are delicious, and full of great flavor.

    Thanks for stopping by, and please come back soon for more family-friendly recipes. Take care, may God bless you, and I sincerely hope you have a GREAT day!

    Looking For More SHRIMP Recipes?

    You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have some delicious recipes featuring shrimp  you might enjoy, including:

    Interested In More Recipes? Get My FREE Newsletter!

    I publish a newsletter 2 times per month (1st and 15th) with recipes, tips, etc..
     I would be honored to have you join our growing list of subscribers!

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

    Find Me On Social Media:

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

    Author's signature

    Recipe adapted from (and with thanks to) Sara Welch, at: https://www.dinneratthezoo.com/shrimp-stir-fry/

    ↓↓ PRINTABLE RECIPE BELOW ↓↓

    0 from 0 votes
    Teriyaki Shrimp Bowl
    Prep Time
    10 mins
    Cook Time
    10 mins
    Total Time
    20 mins
     

    Teriyaki Shrimp Bowl is a delicious dish with shrimp, mushrooms, red, green and yellow bell peppers covered in an easy to make Asian sauce.

    Category: Main Dish
    Cuisine: Asian
    Keyword: teriyaki shrimp bowl
    Servings: 4
    Calories Per Serving: 208 kcal
    Author: JB @ The Grateful Girl Cooks!
    Ingredients
    For Sauce:
    • 3 Tablespoons low-sodium soy sauce
    • 6 Tablespoons water
    • 2 Tablespoons brown sugar
    • 2 teaspoons honey
    • teaspoons minced garlic
    • teaspoons minced ginger
    • ¾ teaspoon toasted sesame oil
    • 1 Tablespoon cornstarch
    • Tablespoons cold water
    For Stir-Fry:
    • 1 pound large shrimp (31-40 count per lb.) peeled/de-veined
    • 2 cups bell peppers (red, yellow and green) any combination making 2 cups total
    • 1 cup sliced mushrooms (I use baby bella)
    • salt and pepper, to taste
    • 2 Tablespoons water
    • 1 Tablespoon vegetable oil **DIVIDED USE**
    Optional Garnish: sliced green onions and sesame seeds
      Instructions
      1. Heat soy sauce, 6 T. water, brown sugar, garlic, honey, ginger, and sesame oil on Medium-High in a small saucepan. Stir until brown sugar has dissolved (1-2 minutes); turn heat up to High. Let sauce come to a boil, stirring often.

      2. In separate bowl, whisk 1½ T. cold water with cornstarch until smooth. Stir cornstarch mixture into the sauce. Let sauce boil 1-2 minutes or until sauce thickens, stirring often. Remove pan from heat; set aside.

      3. Heat 1 t. vegetable oil in large skillet on Medium-High. Once oil is hot (but not smoking), add peppers and mushrooms; stir to combine. Season lightly with salt and pepper (to taste). Cook 3-4 minutes, stirring often, until they begin to soften. Add 2 T. water; cook veggies until water evaporates. Transfer veggies from skillet into a bowl. Cover bowl to keep veggies warm; set aside.

      4. Wipe skillet clean with paper towels. Add remaining 2 t. vegetable oil; turn heat to High. Pat shrimp dry before adding to hot oil. Add shrimp. Season well with salt and pepper; cook 2-3 minutes until pink in color, and cooked through. NOTE: Don't overcook because overcooked shrimp can become "rubbery" in texture. 

      5. Put veggies back into the skillet with shrimp. Add the sauce; stir to combine. Cook on Medium High only until re-heated (1-2 minutes). Stir, to ensure all shrimp/veggies are coated with sauce. Remove skillet from heat.

      6. Serve over rice or noodles. Garnish with green onions/sesame seeds (optional),

      Recipe Notes

      NOTE: Caloric calculation does not include white rice, brown rice or Asian noodles, as they are recommended, but optional (type or quantity) for serving with this recipe.

      Nutrition Facts
      Teriyaki Shrimp Bowl
      Amount Per Serving (1 (1/4 of total))
      Calories 208 Calories from Fat 45
      % Daily Value*
      Fat 5g8%
      Saturated Fat 1g6%
      Trans Fat 0.03g
      Polyunsaturated Fat 3g
      Monounsaturated Fat 1g
      Cholesterol 183mg61%
      Sodium 769mg33%
      Potassium 593mg17%
      Carbohydrates 17g6%
      Fiber 2g8%
      Sugar 12g13%
      Protein 25g50%
      Vitamin A 2333IU47%
      Vitamin C 96mg116%
      Calcium 91mg9%
      Iron 1mg6%
      * Percent Daily Values are based on a 2000 calorie diet.

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

      Teriyaki Shrimp Bowl is a delicious dish with shrimp, mushrooms, red, green and yellow bell peppers covered in an easy to make Asian sauce.

      Chicken Suizas Hand Pies

      Chicken Suizas Hand Pies are delicious, baked, hand-held pastries filled with chicken, cream cheese, green chiles, jack and cheddar cheeses.Chicken Suizas Hand Pies are delicious, baked, hand-held pastries filled with chicken, cream cheese, green chiles, jack and cheddar cheeses.

      Hand-held filled pastries filled with meat, vegetables or fruit are known and loved around the world. They are called by many titles such as empanadas, hand-pies, turnovers, pasties, pirozhki, calzones, etc., depending on which country they are from.

      The recipe I am sharing today is a hand-held pastry, filled with shredded chicken, green chiles, 3 cheeses, and spices. You can make them using homemade pie crust OR a box of store-bought pastry dough, enough for a double crust pie.

      I found this recipe online several years ago and made several changes to the original recipe, to suit our taste. The end result is 12 cute, filled hand pies (similar in taste to suizas enchiladas) that can be enjoyed as a hand-held snack or meal.

      They are fairly small in size (around 5″ wide), and are low in calories, so go ahead and eat a couple of them if you want! Here’s how to make chicken suizas hand pies.

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

      Make The Chicken Filling

      Place cooked shredded chicken, soft cream cheese, chopped green chiles, grated cheddar and Monterey jack cheeses and spices in a large bowl.

      Stir well to fully incorporate these ingredients. Be sure to use room temperature cream cheese to make this step MUCH easier!

      Shredded chicken, green chiles, cream cheese and grated cheese in metal bowl.Spices are added to the chicken cream cheese mixture in bowl.

      Cut Out Pastry Circles

      Lightly flour a work surface. Whether you’re using purchased or homemade pie dough, lay one crust at a time on the floured surface. Cut 5″ circles out of the dough. I use the top of a 5″ jar to do this!

      NOTE: You don’t want to buy pie crusts pre-formed in aluminum pie tins. The dough needs to be flat and round. If purchasing, buy a box of ready made pie pastry (for a double crust pie, like Pillsbury). 

      Try to get as many 5″ circles out of the two crusts as possible (re-rolling the scraps as necessary). Typically I end up with 12 circles, using the dough from 2  homemade pie crusts.

      Circles are cut out of pie dough using overturned jar.Five inch circles are cut out of the pie dough.

      Fill The Hand Pies

      Once the pastry dough has been cut into 5″ circles, place them on an ungreased large cookie sheet (or sheets), leaving space between each one.

      Place a couple Tablespoonfuls of the chicken filling on one half of the circle, being careful to NOT add too much filling. Leave the edge free of filling (as shown below).

      Carefully fold the empty half of the pastry dough up and over the filling until it meets the opposite edge. Use a fork (or your fingers) to crimp the edges of the hand pie together to seal.

      Try your best to make sure the pies are sealed tightly, so the filling doesn’t run out of them while they bake.

      Half of each dough circle is covered with chicken suizas filling.Hand pies are filled, sealed, and rest on baking sheets.

      Brush the pastry dough with a lightly beaten egg. This step will help the pastry dough to brown slightly while baking.

      Each hand pie is brushed with beaten egg before baking.

      Bake The Chicken Suizas Hand Pies

      Bake the Chicken Suizas Hand Pies on an ungreased, large baking sheet (or 2 sheets) at 425°F. for 15-17 minutes. TIP: Oven temperatures can vary slightly, so I recommend checking on them after 14 minutes.

      When done, the crust should be lightly crisp/flaky on the outside and golden brown in color. Remove the baking sheet(s) from the oven and transfer the hand pies to a wire rack using a spatula.  

      Chicken Suizas Hand Pies rest on wire rack after baking.

      Serve The Chicken Suizas Hand Pies

      Let them cool 1-2 minutes, then serve. I’m confident you’ll enjoy the creamy seasoned chicken and cheese filling, and the flaky, golden crust on the outside!

      These hand pies are at their best eaten on the same day they are baked, but you can reheat them in a microwave oven the next day, if necessary.

      White plate holding a few of the chicken suizas hand pies stacked on top.One of the hand pies cut open, revealing the chicken filling inside.

      I hope you have the opportunity to make these absolutely delicious Chicken Suizas Hand Pies, because they’re so GOOD!

      Thanks for taking time out of your busy day to stop by. I invite you to come back again soon for more family-friendly recipes. Take care, and have a GREAT day!

      Looking For More CHICKEN Recipes?

      You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have many delicious recipes featuring chicken, including:

      Want More Recipes? Get My FREE Newsletter!

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

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

      Find Me On Social Media:

      Facebook page: The Grateful Girl Cooks!
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      The Grateful Girl Cooks!
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      Author's signature

      Recipe adapted from (and with thanks to) Rebekah at: https://www.kitchengidget.com/2016/03/09/green-chile-chicken-enchilada-hand-pies/

      ↓↓ PRINTABLE RECIPE BELOW ↓↓

      0 from 0 votes
      Chicken Suizas Hand Pies
      Prep Time
      20 mins
      Cook Time
      15 mins
      Total Time
      35 mins
       

      Chicken Suizas Hand Pies are delicious, baked, hand-held pastries filled with chicken, cream cheese, green chiles, jack and cheddar cheeses.

      Category: Lunch, Main Dish
      Cuisine: American
      Keyword: chicken suizas hand pies
      Servings: 12
      Calories Per Serving: 109 kcal
      Author: JB @ The Grateful Girl Cooks!
      Ingredients
      • cups cooked, shredded chicken breast approx. 2 small breasts
      • 8 ounces cream cheese softened (room temp.)
      • ½ cup shredded cheddar cheese
      • ½ cup shredded jack cheese
      • 4.5 ounces chopped green chiles (canned) = 1 can
      • ¼ teaspoon salt and pepper (each)
      • ¼ teaspoon ground cumin
      • ¼ teaspoon garlic powder
      • ¼ teaspoon onion powder
      • 2 unbaked pie crusts purchased pastry dough or homemade
      • 1 large egg lightly beaten
      Instructions
      1. Preheat oven to 425℉.

      2. Place chicken, cream cheese, green chiles, cheddar cheese, jack cheese and spices in a large bowl. Stir well until combined.

      3. Roll out and/ or lay pie crust dough on a lightly floured surface. Cut 5" circles out of the dough, cutting 12 circles out (re-rolling scraps as necessary).

      4. Place pastry rounds on ungreased cookie sheets, leaving space between each. Spoon 2 T. of filling on ½ of each circle; DO NOT over fill! Leave filled edge free of filling. Carefully fold the empty side of dough up and over filling until it meets the opposite edge. Use a fork (or fingers) to crimp edges of dough together to seal completely, so filling doesn't escape while baking. Brush dough with beaten egg.

      5. Bake for 15-17 minutes. TIP: Oven temperatures can vary so I recommend checking on them after 14 minutes. When done, crust should be crisp/flaky on the outside and golden brown. 

      6. Remove pan(s) from oven; transfer hand pies to a wire rack. Let cool 1-2 minutes, then serve and enjoy.

      Nutrition Facts
      Chicken Suizas Hand Pies
      Amount Per Serving (1 hand pie)
      Calories 109 Calories from Fat 63
      % Daily Value*
      Fat 7g11%
      Saturated Fat 4g25%
      Trans Fat 0.004g
      Polyunsaturated Fat 0.4g
      Monounsaturated Fat 2g
      Cholesterol 49mg16%
      Sodium 250mg11%
      Potassium 155mg4%
      Carbohydrates 2g1%
      Fiber 0.2g1%
      Sugar 1g1%
      Protein 9g18%
      Vitamin A 231IU5%
      Vitamin C 4mg5%
      Calcium 104mg10%
      Iron 0.4mg2%
      * Percent Daily Values are based on a 2000 calorie diet.

      Here’s one more to pin on your Pinterest boards!Chicken Suizas Hand Pies are delicious, baked, hand-held pastries filled with chicken, cream cheese, green chiles, jack and cheddar cheeses.

      Slow Cooker Veggie Curry

      Slow Cooker Veggie Curry is a meatless dish (with 7 veggies) cooked in a coconut/curry sauce. Serve with rice for a delicious, filling meal.
      Slow Cooker Veggie Curry is a meatless dish (with 7 veggies) cooked in a coconut/curry sauce. Serve with rice for a delicious, filling meal.

      Are you trying to eat more vegetables this year or are you looking for a new meatless dish with lots of flavor? Well today I want to share a recipe for vegetable curry that is cooked in a slow cooker.

      I originally saw the recipe in a monthly mailer that came through the mail to our home, and thought it sounded good. I only made a couple minor changes to suit our taste, and now we love this dish!

      Honestly this is such an EASY meal to make. The “hardest” part (if you want to call it that) is chopping and slicing the veggies. There’s seven different vegetables in this dish (2 are from cans), so if you can handle that little bit of prep, you’re good to go!

      After the veggies are prepped, the rest of the ingredients are combined with them in a slow cooker. The veggie curry cooks on LOW for 4 hours, and then it’s ready to be served (with rice). That’s it – you can paint your home, watch a movie, or crochet a keepsake quilt while it’s cooking (ha ha).

      I am not a vegetarian, but I LOVE this vegetable-based main dish. It’s easy to make, so that’s a win-win in my book. Here’s how to make slow cooker veggie curry.

      Prep Veggies For Crockpot

      You will use cauliflower, canned green beans, sweet potato, red onion, tomato, canned garbanzo beans (chickpeas), and shredded carrots for this veggie curry.

      Almost all of the prep work for this dish is simply chopping, slicing and shredding the vegetables! Toss them into your slow cooker after you prep each one.

      Even though this is a meatless dish, the addition of the garbanzo beans add a nice dose of plant-based protein, which is wonderful news!

      Seven types of vegetables are prepped then put in a slow cooker.

      Once the veggies have been added to the slow cooker, add one can of coconut milk and 3 cups of vegetable broth. TIP: Stir the thick coconut milk IN THE CAN before adding it to the slow cooker.

      NOTE: If you use vegetable broth in the curry sauce, this dish is entirely vegetarian. However, if that’s not an issue (or it’s more convenient), you can substitute 3 cups of chicken broth.

      Coconut milk and vegetable broth are added to the slow cooker.

      Build The Sauce

      Now it’s time to add the seasonings which give the slow cooker veggie curry GREAT flavor!  Add curry powder, ground turmeric, salt and pepper to the slow cooker.

      Stir all the ingredients together very well in the slow cooker. The coconut milk, broth and spices will combine to form a creamy, mildly spiced curry sauce.

      Curry powder, turmeric, salt and pepper are added to the slow cooker.

      Time To Let It Cook!

      Lock the lid in place, and cook the slow cooker veggie curry for 4 hours on LOW HEAT. This will cook it low and slow, so the vegetables become tender and well-seasoned with the curry sauce.

      All ingredients are combined in the slow cooker and cooked 4 hours.

      When it is finished cooking, open the lid and give everything a stir. The sauce will have become golden in color and the veggies should be really hot and fork-tender.

      The slow cooker veggie curry is colorful when the dish is finished cooking.

      Serve The Slow Cooker Veggie Curry

      I totally recommend serving this veggie curry with cooked rice (white or brown). For each serving, pack cooked rice into a half cup measuring cup, then carefully turn it over in the middle of an individual serving bowl. This forms a mound of rice in the center of each bowl.

      Use a slotted spoon to remove veggies from the slow cooker and arrange them around each mound of rice in the bowls. Spoon curry sauce over the veggies in each bowl, so there’s plenty of sauce to enjoy.

      Garnish the rice with fresh cilantro for a nice pop of added color! Serve hot, and enjoy this delicious meal.

      Slow Cooker Veggie Curry is served with white rice in the middle of the bowl.A filling meal of slow cooker veggie curry, with white steamed rice.

      I really hope you give this recipe a try because it tastes wonderful, and with the added rice it is a filling main dish I believe you’ll enjoy.

      The leftovers can be stored for several days in an airtight container in the refrigerator. Any leftovers can also be easily reheated in a microwave.

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

      Looking For More Recipes For MEATLESS MEALS?

      You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have some wonderfully delicious MEATLESS meals you might enjoy, including:

      Want More Recipes? Get My FREE Newsletter!

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

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

      Find Me On Social Media:

      Facebook page: The Grateful Girl Cooks!
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      The Grateful Girl Cooks!
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      Author's signature

      Original source: Chef John, via Kroger’s monthly mailer “mymagazine” (January edition-cut out the recipe-year unknown)

      ↓↓ PRINTABLE RECIPE BELOW ↓↓

      0 from 0 votes
      Slow Cooker Veggie Curry
      Prep Time
      15 mins
      Cook Time
      4 hrs
      Total Time
      4 hrs 15 mins
       

      Slow Cooker Veggie Curry is a meatless dish (with 7 veggies) cooked in a coconut/curry sauce. Serve with rice for a delicious, filling meal.

      Category: Entree, Main Dish
      Cuisine: All Cuisines
      Keyword: slow cooker, veggie curry
      Servings: 4 servings
      Calories Per Serving: 324 kcal
      Author: JB @ The Grateful Girl Cooks!
      Ingredients
      • 1 head cauliflower cut in florets
      • 14 ounces canned garbanzo beans (chickpeas) =1 can, drained/rinsed
      • 14.5 ounces green beans (canned) = 1 can, drained
      • 1 medium sweet potato peeled, chopped in 1" pieces
      • 1 medium red onion cut in half, sliced thin
      • 1 medium tomato diced
      • ½ cup shredded carrot
      • 3 cups low sodium vegetable broth use chicken broth if desired
      • 13.5 ounces light coconut milk (canned) use full fat if desired
      • teaspoons curry powder
      • teaspoons turmeric
      • 1 teaspoon salt
      • 1 teaspoon black pepper
      • fresh cilantro (for garnish-optional)
      To serve: fresh cilantro and steamed rice (optional, but good!)
        Instructions
        1. Prep all 7 veggies and place them into a slow cooker.

        2. Add coconut milk and vegetable broth. TIP: Stir the thick coconut milk IN THE CAN before adding it to the slow cooker.

        3. Add curry powder, turmeric, salt and pepper. Stir all ingredients together very well. The coconut milk, broth and spices will form a creamy curry sauce.

        4. Lock lid in place; cook 4 hours on LOW HEAT. Stir once, halfway through the cooking time (if it is convenient for you to do so). When done, remove lid and give everything another good stir. Sauce will be golden in color and veggies should be tender.

        5. Serve with a side of rice, and garnish with a sprig of cilantro, if desired. (see blog post for suggested presentation). Enjoy!

        Recipe Notes

        NOTE: The caloric calculation does not include the rice.

        Nutrition Facts
        Slow Cooker Veggie Curry
        Amount Per Serving (1 (1/4 of total))
        Calories 324 Calories from Fat 81
        % Daily Value*
        Fat 9g14%
        Saturated Fat 7g44%
        Polyunsaturated Fat 1g
        Monounsaturated Fat 1g
        Sodium 1032mg45%
        Potassium 1181mg34%
        Carbohydrates 51g17%
        Fiber 14g58%
        Sugar 12g13%
        Protein 12g24%
        Vitamin A 11679IU234%
        Vitamin C 91mg110%
        Calcium 144mg14%
        Iron 4mg22%
        * Percent Daily Values are based on a 2000 calorie diet.

        Here’s one more to pin on your Pinterest boards!Slow Cooker Veggie Curry is a meatless dish (with 7 veggies) cooked in a coconut/curry sauce. Serve with rice for a delicious, filling meal.

        Batter-Fried Rockfish

        Batter-Fried Rockfish for two is a simple, yet delicious dish! Fresh rockfish fillets are coated with beer batter, then cooked until crispy!
        Batter-Fried Rockfish for two is a simple, yet delicious dish! Fresh rockfish fillets are coated with beer batter, then cooked until crispy!

        Over the past several years, my husband and I have tried to eat more seafood, especially when we can find it on sale! Today I want to share a simple recipe for batter-fried rockfish.

        I try to keep this mild-flavored fish in our freezer, because it is so versatile and can be grilled, fried, baked, used in chowders and it even makes great fish tacos!

        My Inspiration For This Recipe

        Our family was very fortunate to be able to cruise the British Isles last summer, and my husband and I loved sampling the beer-battered fish we found everywhere in England, Scotland and Ireland! The photos below were from meals we enjoyed in England and Scotland.

        The fish and chips there are typically made using cod or haddock and they taste amazing, so I thought “why not try to make it using rockfish?”

        I’ve previously posted a recipe for beer battered fish and chips and really liked the batter used. Because I really wanted to make a seafood recipe using rockfish, I tried it, and guess what? Rockfish fillets are wonderful prepared in this way (beer-battered and fried), as well! 

        Fish and Chips (with mushy peas) for my hubby our first night in London.A piece of beer-battered fish I had in Scotland (chips/fries on the side).

        Okay… But What Is Rockfish?

        Rockfish is also known as red snapper, striped bass, or Rock Cod throughout North America. It is a mild-flavored fish typically found in the Pacific Ocean off the northern coast.

        Rockfish is also a great source of lean protein, because a serving of 5 ounces provides almost 2/3 of the daily protein requirements for adults. It’s also very low calorie, which is awesome!

        Over the years I’ve cooked rockfish many different ways, and we have enjoyed them all. Here’s how to make THIS recipe for batter-fried rockfish.

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

        Prepare The Rockfish

        This recipe is tailored to create two servings of batter-fried rockfish. You will need two rockfish fillets (no skin), about 5 ounces each.

        Pat the pieces of rockfish dry with paper towels to remove any excess moisture. Set aside.

        Two rockfish fillets are patted dry using paper towels.

        Make The Batter For The Fish

        In a medium sized bowl, whisk flour, baking powder, milk, beer (or club soda) and olive oil together until combined and lump-free. This batter will be the consistency of slightly thinned yogurt. Set aside.

        A wet, thin batter is combined to help coat the fish fillets.

        Combine flour, salt and pepper together on a large dinner plate. These dry ingredients will be used as part of the battering process. Place the plate on the kitchen counter, then put the wet batter mixture right next to it.

        You need the plate and bowl close together, because you will be dipping fish fillets in each one, and don’t want to “drip” all over the kitchen!

        Flour, salt and pepper will coat the fish fillets before battering them.

        Time To Batter The Rockfish

        Dip the fish fillets, one at a time into the flour mixture on the plate. Turn to coat all sides with the seasoned flour, then shake off any excess flour.

        Place the fish on a piece of wax paper or baking sheet, and then repeat the process with the other fillet.

        A rockfish fillet is coated in a seasoned flour mixture on all sides.Flour-coated fish fillets rest on baking sheet before battering.

        Now dip each piece of floured fish in the wet batter, one at a time and turn, to fully coat the fish with the wet batter. Let any of the excess liquid drip back into the bowl.

        Immediately roll this piece of fish back in the flour mixture, and set back on the baking sheet (or wax paper). Repeat this with the other fillet. Once they have been coated with flour/wet batter/flour, they’re ready to be fried.

        A flour-coated rockfish fillet is covered with a wet beer batter on all sides.

        Fry The Battered Rockfish

        Heat oil (about an inch deep) in an electric skillet or large skillet on Medium-High heat until it is very hot (but not smoking!).

        Check the temp with a digital food thermometer if you have one. The oil temperature should be right at 350°F. for best frying temperature.

        Place each of the batter-coated fillets into the hot oil. The oil should bubble and sizzle when you add them. Be very careful when adding the fish to the oil, because it is very HOT!

        TIP: If you are making a larger quantity, be sure to not overcrowd the fillets in the skillet. You may need to cook the fish in batches for the best results.

        The fillets fry in hot oil until browned on the bottom and then flipped over.

        Cook the fish without disturbing them for 4 minutes, and then carefully turn the rockfish over to the other side.

        Continue cooking for another 3-4 minutes, or until fully cooked through. NOTE: The cooking time may vary slightly depending on the thickness of the fish fillets you are using.

        When done, the fish should be cooked all the way through and be golden brown and crispy on both sides.

        Both sides of the rockfish cook until golden brown and crispy.When done, the batter-fried rockfish is nicely browned on all sides.

        Drain And Serve The Batter-Fried Rockfish

        Transfer the batter-fried rockfish to paper towels, to help absorb any excess oil remaining on the outside of the fish.

        Serve the batter-fried rockfish immediately with your favorite side dishes and enjoy this crispy dish. Add a slice of lemon to each piece of fish, to squeeze the juice on top, if desired!

        The fish can also be served with tartar sauce and/or malt vinegar on the side, for added flavor, to suit your taste. Enjoy!

        Two batter-fried rockfish fillets drain on paper towels after cooking.A piece of batter-fried rockfish, served with rice and mixed vegetables.

        I hope you enjoy this meal for two, and trust you’ll enjoy the batter-fried rockfish as much as we do! In reality, it’s such a simple recipe, but it is really quite delicious.

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

        Looking For More ROCKFISH Recipes?

        You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have a great variety of delicious rockfish recipes for you to choose from, including:

        Want More Recipes? Get My FREE Newsletter!

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

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

        Find Me On Social Media:

        Facebook page: The Grateful Girl Cooks!
        Pinterest:
        The Grateful Girl Cooks!
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        Author's signature

        ↓↓ PRINTABLE RECIPE BELOW ↓↓

        0 from 0 votes
        Batter-Fried Rockfish
        Prep Time
        10 mins
        Cook Time
        8 mins
        Total Time
        18 mins
         

        Batter-Fried Rockfish for two is a simple, yet delicious dish! Fresh rockfish fillets are coated with beer batter, then cooked until crispy!

        Category: Main Dish, Seafood
        Cuisine: American
        Keyword: batter-fried rockfish
        Servings: 2
        Calories Per Serving: 382 kcal
        Author: JB @ The Grateful Girl Cooks!
        Ingredients
        • 10 ounces rockfish fillets = 2 fillets, about 5 oz. each
        For Dry Ingredients:
        • ½ cup all purpose flour
        • ½ teaspoon salt
        • ½ teaspoon pepper
        For Wet Batter:
        • ½ cup all purpose flour
        • ¾ teaspoon baking powder
        • 4 Tablespoons beer (can substitute club soda)
        • Tablespoons low-fat milk (1%)
        • ¼ teaspoon extra virgin olive oil
        • vegetable oil for frying about 1" deep in skillet
        Instructions
        1. Pat rockfish fillets dry with paper towels to remove excess moisture. Set aside.

        2. Whisk flour, baking powder, milk, beer (or club soda), olive oil in medium bowl until combined/lump-free. Batter will be consistency of thin yogurt. Set aside.

        3. Combine then spread flour, salt and pepper on large dinner plate. Set plate on kitchen counter, with bowl of wet batter mixture next to it.

        4. Dip fish fillets (1 at a time) into the flour mixture on plate. Turn to coat all sides. Place fish on wax paper or baking sheet; repeat with other fillet.

        5. Dip floured fillets in wet batter in bowl (1 at a time). Turn to fully coat all sides. Let any excess batter drip back into the bowl. Immediately roll battered fillet back in flour mixture then put back on baking sheet (or wax paper). Repeat with other fillet. Once coated with flour/wet batter/flour, they're ready to be fried.

        6. Heat oil (1" deep) in an electric skillet (350℉) or a large skillet on Medium-High until very hot (but not smoking). Check oil temp with food thermometer. Oil temp. should be 350°F. for best frying conditions. Place batter-coated fillets into hot oil. Oil should bubble/sizzle when fish is added (it's HOT!).

        7. Cook fish (without disturbing) for 4 minutes; carefully flip fillet to the other side. Continue cooking another 3-4 minutes, or until fully cooked through. NOTE: Cooking time may vary slightly depending on thickness of fillets you use. When done, fish should be cooked all the way through and golden brown on all sides.

        8. Drain fish on paper towels, then serve immediately with lemon slices, tartar sauce and/or malt vinegar on the side, if desired. Enjoy!

        Recipe Notes

        NOTE: The oil used to fry the fish in is not calculated in the caloric calculation, because the amount used may vary depending on the size skillet used.

        Nutrition Facts
        Batter-Fried Rockfish
        Amount Per Serving (1 five oz. fillet)
        Calories 382 Calories from Fat 27
        % Daily Value*
        Fat 3g5%
        Saturated Fat 1g6%
        Trans Fat 0.03g
        Polyunsaturated Fat 1g
        Monounsaturated Fat 1g
        Cholesterol 72mg24%
        Sodium 700mg30%
        Potassium 820mg23%
        Carbohydrates 51g17%
        Fiber 2g8%
        Sugar 2g2%
        Protein 33g66%
        Vitamin A 75IU2%
        Calcium 131mg13%
        Iron 4mg22%
        * Percent Daily Values are based on a 2000 calorie diet.

        Here’s one more to pin on your Pinterest boards!Batter-Fried Rockfish for two is a simple, yet delicious dish! Fresh rockfish fillets are coated with beer batter, then cooked until crispy!

         

        Lemon Pineapple Chicken Bites

        Lemon Pineapple Chicken Bites is a delicious dish with chunks of fried chicken and pineapple coated in a sweet Asian lemon pineapple sauce.
        Lemon Pineapple Chicken Bites is a delicious dish with chunks of fried chicken and pineapple coated in a sweet Asian lemon pineapple sauce.

        Do you enjoy lemon chicken? I sure do! Today I want to share a recipe for lemon pineapple chicken bites that is really, really good!

        I found the original recipe online, and added a couple ingredients (pineapple being one of them). Then I changed the measurements of a few ingredients, and slightly tweaked the cooking process for the sauce.

        All that said, these lemon pineapple chicken bites ended up being absolutely delicious! My husband, son and I enjoyed it very much.

        This dish is best when eaten the same day it’s made, but we did have enough leftovers for 2 more meals (easily reheated in our microwave). Here’s how to make lemon pineapple chicken bites.

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

        Make The Lemon Pineapple Sauce

        The first thing to do is make the lemon pineapple sauce. It’s really easy! Simply combine the sauce ingredients in a bowl, and stir it very well, until combined and brown sugar has dissolved.

        The sauce ingredients are: sesame oil, ginger, garlic, soy sauce, chicken broth, honey, pineapple juice, brown sugar, pepper, white vinegar, lemon juice, and lemon zest.

        Later, this Asian-inspired sauce will be cooked and thickened using cornstarch before adding the cooked chicken and pineapple. Set it aside for now.

        Asian lemon pineapple sauce is made by combining ingredients in a bowl.

        Prepare The Chicken

        Pat the boneless, skinless chicken breasts dry and then cut them into bite-sized pieces (in approximately 2″ cubes). Season the chicken lightly with salt and pepper. 

        Boneless, skinless chicken breasts are cut into 2" cubes.

        The next step is battering the chicken pieces before they are fried.  Here’s how to do that (and yes, it’s a bit messy).

        1. In one bowl, combine flour, salt and pepper. In a separate bowl, place an egg and milk, and whisk to combine.
        2. Fully cover the pieces of chicken in the flour mixture (coat several at a time)
        3. Place the flour covered chicken pieces into the milk mixture and turn to coat (coat several at a time). Let excess egg drip back into the bowl.
        4. Coat the pieces of chicken again in the flour mixture. Now they are ready to be cooked.

        Seasoned chicken pieces are coated in a flour/egg batter before frying.

        Cook The Chicken Bites

        Heat oil on Medium heat in large skillet until very hot, but not smoking. Fry the coated chicken pieces in hot oil until all sides are browned and the chicken is cooked through. You may need to do this in batches, so you don’t overcrowd the pan.

        Once fully cooked through, transfer the chicken pieces to paper towels to absorb excess oil. Repeat this process until all the chicken pieces are cooked.

        Battered chicken pieces are cooked and browned in hot oil in skillet.Fried chicken bites drain on paper towels after they're done cooking.

        Cook The Lemon Pineapple Sauce

        Measure 3 Tablespoons of the reserved lemon pineapple sauce into a small bowl. Add 2½ Tablespoons of cornstarch and whisk or stir until this mixture is blended and lump-free.

        Pour the remaining lemon pineapple sauce into a large skillet (big enough to hold all the chicken). Bring this mixture to a boil, stirring constantly. Cook for 1 minute, stirring often.

        Add the cornstarch mixture, and whisk or stir it well to incorporate it fully into the sauce. The sauce will thicken very quickly!

        Cornstarch is mixed into a small amount of the Asian sauce in a bowl.The remaining Asian sauce is brought to a boil in a large skillet.

        Add Remaining Ingredients To The Sauce

        Once the sauce thickens, immediately add the chicken pieces and the pineapple chunks. Stir well, to fully coat the chicken and pineapple with sauce.

        Cook on MEDIUM-LOW, stirring constantly, only until everything is heated through, then remove the skillet from the heat. Now you’re ready to serve this dish!

        When sauce thickens, chicken and pineapple are added and heated through.

        Serve The Lemon Pineapple Chicken Bites

        Garnish the lemon pineapple chicken bites with sliced green onions, sesame seeds, and a lemon slice, if desired. These are optional, of course, but add a pop of color and flavor to an already yummy main dish!

        Serve immediately while the chicken is hot! I highly recommend serving this dish with rice or noodles on the side.

        This time (while photographing the recipe steps) I served it with a twist on fried rice called Asian Orzo Veggie Skillet. It was a wonderful accompaniment to this meal.

        Lemon pineapple chicken bites, served with Asian fried orzo on the side.Lemon slice and green onions garnish the lemon pineapple chicken bites.

        Lemon Pineapple Chicken Bites taste wonderful, and I really believe you’ll enjoy them, too! The chicken is tender and has fantastic flavor, thanks to that delicious, lip-smackin’ Asian sauce!

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

        Looking For More ASIAN CHICKEN Recipes?

        You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have quite a few Asian-Inspired Chicken Recipes to choose from, including:

        Want More Recipes? Get My FREE Newsletter!

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

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

        Find Me On Social Media:

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        Recipe adapted from: Abeer Rizvi, at http://cakewhiz.com/chinese-lemon-chicken-recipe/

        ↓↓ PRINTABLE RECIPE BELOW ↓↓

        0 from 0 votes
        Lemon Pineapple Chicken Bites
        Prep Time
        10 mins
        Cook Time
        20 mins
        Total Time
        30 mins
         

        Lemon Pineapple Chicken Bites is a delicious dish with chunks of fried chicken and pineapple coated in a sweet Asian lemon pineapple sauce.

        Category: Main Dish
        Cuisine: Asian
        Keyword: lemon pineapple chicken bites
        Servings: 5
        Calories Per Serving: 608 kcal
        Author: JB @ The Grateful Girl Cooks!
        Ingredients
        For Chicken:
        • pounds boneless, skinless chicken breast cut in 2" cubes
        • cups all purpose flour
        • salt and pepper, to season chicken
        • 1 cup low-fat milk (1%)
        • 1 large egg
        • 1 cup vegetable oil (for frying chicken)
        For Sauce:
        • 1 Tablespoon sesame oil
        • ¼ teaspoon minced ginger
        • teaspoons minced garlic
        • ¼ cup low sodium soy sauce
        • ¼ cup chicken broth (or water)
        • ¼ cup honey
        • cup brown sugar dark or light
        • cup pineapple juice
        • ½ teaspoon black pepper
        • 1 Tablespoon white vinegar
        • 2 large lemons (juice of) remove lemon zest before juicing
        • teaspoons lemon zest
        • Tablespoons cornstarch added at end of cooking
        Remaining Ingredients:
        • 1 cup pineapple chunks about ½ a 20 oz. can, drained
        • green onions (OPTIONAL GARNISH) thinly sliced
        • sesame seeds (OPTIONAL GARNISH) sprinkle as desired
        Instructions
        1. Combine sauce ingredients (except cornstarch) in a bowl; stir well, until combined.

        2. Pat chicken dry. Cut into about 2" cubes. Season lightly with salt and pepper. 

        3. Batter the chicken: In one bowl, combine flour, salt and pepper. In separate bowl, whisk egg and milk to combine. Roll chicken in flour mixture until covered (several at a time), then roll and cover them in milk/egg mixture, letting excess drip back into bowl. Coat chicken again in flour mixture. Repeat with remaining chicken.

        4. Heat oil on Medium heat in large skillet until very hot, but not smoking. Fry battered chicken pieces (in small batches) in the hot oil until all sides have browned and chicken is cooked through. Once fully cooked, transfer chicken onto paper towels to absorb excess oil. Repeat process until all chicken is cooked.

        5. Measure 3 Tablespoons of the reserved sauce into a small bowl. Add cornstarch; mix well, until combined/lump-free. Pour remaining sauce into a large skillet. Bring sauce to a boil, stirring often; cook for 1 minute. Add cornstarch mixture. Whisk to incorporate it into the sauce, which will thicken quickly!

        6. Once sauce thickens, immediately add chicken and pineapple. Stir to fully coat them with sauce. Cook on MEDIUM-LOW, stirring constantly, only until everything is heated through; remove skillet from the heat.

        7. Serve immediately. Garnish with sliced green onions, sesame seeds, and a lemon slice, if desired. Enjoy!

        Nutrition Facts
        Lemon Pineapple Chicken Bites
        Amount Per Serving (1 (1/5 of total))
        Calories 608 Calories from Fat 171
        % Daily Value*
        Fat 19g29%
        Saturated Fat 4g25%
        Trans Fat 0.1g
        Polyunsaturated Fat 8g
        Monounsaturated Fat 5g
        Cholesterol 127mg42%
        Sodium 661mg29%
        Potassium 856mg24%
        Carbohydrates 73g24%
        Fiber 3g13%
        Sugar 40g44%
        Protein 37g74%
        Vitamin A 223IU4%
        Vitamin C 32mg39%
        Calcium 119mg12%
        Iron 3mg17%
        * Percent Daily Values are based on a 2000 calorie diet.

        Here’s one more to pin on your Pinterest boards!Lemon Pineapple Chicken Bites is a delicious dish with chunks of fried chicken and pineapple coated in a sweet Asian lemon pineapple sauce.

         

        Dover Sole Mediterranean Style

        Dover Sole Mediterranean Style is a delicious dish with fillets baked on zucchini, and topped with tomatoes, capers, olives and Parmesan.
        Dover Sole Mediterranean Style is a delicious dish with fillets baked on zucchini, and topped with tomatoes, capers, olives and Parmesan.

        A lot of information has been published lately on social media explaining why a Mediterranean-inspired way of eating (or typical diet) is often a very healthy choice.

        While I do not follow a Mediterranean diet, I have found many delicious low-fat recipes from this region in my cookbooks and food magazines, and we like them very much!

        This recipe for Dover Sole Mediterranean Style is one we really, truly love. I found the original recipe in one of my cookbooks, made several ingredient changes, and ended up with this recipe we enjoy a lot!

        Overall it is a very simple recipe to make, and the fish has GREAT flavor, thanks to zucchini, garlic, tomatoes, onions, kalamata olives, capers, lemon juice, green bell peppers and Parmesan cheese! Here’s how to make it.

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

        Pat The Dover Sole Dry

        The first thing you will need to do is preheat your oven to 400°F. ( 204.4°C.). After that, pat the Dover sole fillets very dry using paper towels.

        For this recipe you will need four boneless, skinless fillets, each weighing between 4-6 ounces each. Once dry, set the fish aside.

        Four Dover sole fillets are patted dry using paper towels.

        Sauté The Veggies

        Heat 2 teaspoons olive oil in a large skillet on Medium-Low heat (can use baking spray as a substitute, if desired). Add sliced zucchini, onion, green pepper, and minced garlic to the skillet once the oil is hot.

        Cook the veggies on Medium-Low heat, stirring often, until they become crisp-tender (approx. 3-4 minutes).

        Zucchini slices, onions, garlic and green peppers are cooked in olive oil.When the zucchini becomes crisp-tender, they are done cooking.

        Prepare The Fish And Veggies For Baking

        Transfer the zucchini mixture out of the skillet and place them in a 9″ x 13″ baking dish, spacing them evenly in a single layer.

        Lay the fish fillets on top of the zucchini (again in a single layer) in the baking dish. Set the baking dish aside.

        The zucchini mixture is placed in baking dish, in a single layer.Dover sole fillets are placed on top of the zucchini slices in pan.

        Make A Mediterranean Topping For The Dover Sole

        Now it’s time to make the topping for the fish! Place sliced kalamata olives, a can of diced tomatoes, capers, and fresh lemon juice in a small bowl, and stir to combine.

        Evenly spoon the sauce on top of each of the Dover sole fillets in the baking dish. Cover the fish as much as possible with the sauce.

        A sauce is made with diced tomatoes, olives, capers, sugar and lemon juice.Sauce is divided evenly over the top of each piece of fish in the baking dish.

        Bake The Dover Sole Then Add Parmesan Cheese

        Cover the pan tightly with aluminum foil and bake at 400°F. ( 204.4°C.) for 22-25 minutes, OR until the fish flakes easily with a fork. Remove the baking dish from the oven.

        Discard the foil. Sprinkle the top of each of the fillets with finely grated Parmesan cheese, and put the pan back into the oven (uncovered) for 5 more minutes.

        The Dover Sole Mediterranean Style is done cooking when the Parmesan cheese has fully melted. Remove the pan from the oven. 

        Grated Parmesan cheese is sprinkled on top of the baked fish.The Parmesan has melted on top of the Dover Sole Mediterranean Style.

        Time To Serve Dover Sole Mediterranean Style

        Use a large slotted spatula to transfer the fish (and the zucchini mixture underneath each piece) to individual serving plates.

        TIP: Quite a bit of liquid will cook out of the zucchini while baking. Using a slotted spatula to remove the fish and zucchini from the pan lets that extra liquid drip back into the pan!

        Serve and enjoy the Dover Sole Mediterranean Style! It tastes delicious and we usually serve it alongside steamed rice!

        One serving of Dove Sole Mediterranean Style on a plate, with rice on the side.

        I hope you will give this delicious seafood recipe a try, and trust you’ll enjoy it as much as we do. It has a lot of flavor, and is fairly low in calories, too!

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

        Looking For More DOVER SOLE Recipes?

        You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have  some delicious recipes featuring Dover Sole, including:

        Want More Recipes? Get My FREE Newsletter!

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

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

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        Author's signature

        Recipe adapted from: “The Essential 450 Best Mediterranean Diet Recipes” (Kindle edition), published in 2016 by TopFlight Cookbooks

        ↓↓ PRINTABLE RECIPE BELOW ↓↓

        0 from 0 votes
        Dover Sole Mediterranean Style
        Prep Time
        15 mins
        Cook Time
        30 mins
        Total Time
        45 mins
         

        Dover Sole Mediterranean Style is a delicious dish with fillets baked on zucchini, and topped with tomatoes, capers, olives and Parmesan.

        Category: Main Dish, Seafood
        Cuisine: Mediterranean
        Keyword: dover sole, Mediterranean
        Servings: 4
        Calories Per Serving: 257 kcal
        Author: JB @ The Grateful Girl Cooks!
        Ingredients
        • 2 teaspoons extra virgin olive oil
        • 2 medium zucchini cut in ½" thick, round slices
        • 2 Tablespoons green bell pepper (finely chopped)
        • 1 Tablespoon yellow onion (finely chopped)
        • 1 teaspoon minced garlic
        • 20 ounces Dover sole fillets (4 fillets about 5 oz. each)
        • 7 ounces diced tomatoes (canned)
        • 3 ounces sliced kalamata olives *approx. 25 pitted olives, sliced
        • 2 teaspoons capers drained/rinsed
        • ½ teaspoon granulated sugar
        • 1 teaspoon fresh lemon juice
        • ¾ cup freshly grated Parmesan cheese
        Instructions
        1. Preheat oven to 400°F. ( 204.4°C.). Pat fish fillets dry using paper towels. Set aside.

        2. Heat olive oil in large skillet on Medium-Low heat. Add zucchini, onion, green pepper and garlic once oil is hot. Cook on Medium-Low heat, stirring often, until the veggies are crisp-tender (approx. 3-4 minutes).

        3. Transfer zucchini mixture out of skillet; lay them evenly in a 9" x 13" baking dish in a single layer. Lay the fish fillets on top of the zucchini (in single layer) in the baking dish. Set dish aside.

        4. Place olives, tomatoes, capers, and lemon juice in a small bowl; stir to combine. Spoon sauce on top of each fish fillet. Cover fish as much as possible with sauce.

        5. Cover dish tightly with aluminum foil. Bake at 400°F. ( 204.4°C.) for 22-25 minutes, OR until fish flakes easily with a fork. Remove from oven. Discard foil. Sprinkle each fillet with Parmesan cheese. Put pan back in oven (uncovered) for 5 more minutes, or until Parmesan has melted. Remove pan from the oven. 

        6. Use a large slotted spatula to transfer fillets (and zucchini mixture underneath) to plates. TIP: Liquid will cook out of the zucchini while baking. Using a slotted spatula to remove fish and zucchini from the pan lets extra liquid drip back into the pan! Serve hot, and enjoy.

        Nutrition Facts
        Dover Sole Mediterranean Style
        Amount Per Serving (1 fillet with sauce)
        Calories 257 Calories from Fat 126
        % Daily Value*
        Fat 14g22%
        Saturated Fat 4g25%
        Trans Fat 0.01g
        Polyunsaturated Fat 1g
        Monounsaturated Fat 6g
        Cholesterol 80mg27%
        Sodium 802mg35%
        Potassium 636mg18%
        Carbohydrates 9g3%
        Fiber 2g8%
        Sugar 5g6%
        Protein 25g50%
        Vitamin A 565IU11%
        Vitamin C 27mg33%
        Calcium 240mg24%
        Iron 1mg6%
        * Percent Daily Values are based on a 2000 calorie diet.

        Here’s one more to pin on your Pinterest boards!Dover Sole Mediterranean Style is a delicious dish with fillets baked on zucchini, and topped with tomatoes, capers, olives and Parmesan.

         

        Simple Savory Pork Chops

        Simple Savory Pork Chops are an easy one skillet dish! Bone-in pork chops are pan-seared, then simmered until tender in a simple, tasty sauce.
        Simple Savory Pork Chops are an easy one skillet dish! Bone-in pork chops are pan-seared, then simmered until tender in a simple, tasty sauce.

        Today I want to share a recipe for simple savory pork chops. They are a CINCH to make, and they taste fantastic, thanks in part to the flavor-packed sauce they are cooked in!

        I discovered the original recipe in one of my old food magazines, and tweaked it slightly to suit our taste. This is a great recipe for whipping up a delicious meal with minimal effort or time involved.

        The pork chops (bone-in) are pan-seared to get nicely browned, then they simmer in a covered skillet in an amazing sauce. By the way, did I mention that all that is involved in making the sauce is to stir the ingredients together? YEP. It’s EASY!

        The pork chops come out really tender, and are served with some of that yummy sauce spooned over the top. They’re delicious, and here’s how to make this dish.

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

        Make The Savory Sauce

        Combine water, chopped onion, orange marmalade, mustard powder, soy sauce, ketchup and Dijon mustard in a medium bowl.

        Use a fork or spoon to stir these ingredients together until they have been fully combined. This is the sauce for the pork chops!

        See how easy that was? I told ya! Set the sauce aside while you prepare the pork chops for cooking.

        Ingredients for the savory sauce are placed in a small bowl.A savory sauce is made by combining ingredients in a bowl.

        Dredge The Pork Chops

        Now you are going to make a seasoned flour mixture that you will use to coat the pork chops. It is really easy to do this, too!

        Measure all purpose flour, mustard powder, seasoning salt and black pepper onto a dinner sized plate. Use a fork to combine these ingredients, then spread them out on the plate.

        Flour and several spices are combined to make a coating for the pork chops.

        Pat the pork chops dry with paper towels. Now you will “dredge” or pull the pork chops (one at a time) through the seasoned flour mixture to coat each chop.

        Coat the pork chop on all sides, then place it on a baking sheet and repeat this process with the other pork chops.

        Each pork chop is dredged in the flour mixture to coat all sides.Four pork chops, coated with flour and spices, ready to be pan-seared.

        Pan-Sear The Chops

        Heat vegetable oil on Medium heat in a large skillet (big enough to lay all 4 pork chops down in a single layer).

        When the oil is really hot (but not smoking), carefully lay the pork chops in the hot oil in a single layer. Do not move them for about 4 minutes.

        The hot oil will pan-sear or brown the bottom of the pork chops. After 4 minutes, carefully turn the pork chops to the other side, and continue cooking for another 4 minutes.

        Both sides of the pork chops should be nicely browned. They will finish cooking all the way through during the next step.

        The seasoned pork chops cook in hot oil in a large skillet.After browning one side, pork chops are turned over to brown the other side.

        Add Sauce And Cook The Pork Chops

        Pour all of the sauce over the top of the pork chops. Cover the skillet. If there are any steam vents in the skillet lid, plug them with foil (as shown in the 2nd photo below).

        Reduce the heat to Low, and simmer the pork chops for 23-25 minutes OR until they are tender. Do not remove the lid on the skillet while they cook.

        NOTE: If you are using really THICK pork chops, it may take a few more minutes of cooking to produce a tender pork chop because of the thickness!

        There’s no need to stir the pork chops while they simmer… just keep that lid on the skillet! 

        Sauce is poured over the browned pork chops in the skillet.Skillet is covered, then pork chops simmer for about 25 minutes until tender.

        Serve The Simple Savory Pork Chops

        When the simple savory pork chops have finished cooking, they are ready to be served and enjoyed! Transfer the pork chops to individual plates.

        Spoon the remaining sauce in the skillet over the top of each pork chop, then serve immediately. We enjoy the pork chops served with our homegrown green beans and au gratin potatoes on the side. YUM!

        The pork chops turn out very tender, and we can usually cut them with a butter knife. They’re a convenient (and delicious) main dish because they are so easy to prepare!

        Simple savory pork chops served on a plate with green beans and potatoes.Green beans, au gratin potatoes on plate with simple savory pork chops.

        I really hope you enjoy these simple savory pork chops! We love the faint taste of orange that the sauce provides, and how easy it is to make such a delicious dish.

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

        Looking For More PORK CHOP Recipes?

        You can find ALL of my recipes in the Recipe Index, located at the top of the page. I have a wonderful variety of pork chop recipes for you to choose from, including:

        Want More Recipes? Get My FREE Newsletter!

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

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

        Find Me On Social Media:

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        The Grateful Girl Cooks!
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        Author's signature

        Original recipe source: “Taste of Home Magazine”, April/May 2001 edition, page 41, published by Reiman Publications

        ↓↓ PRINTABLE RECIPE BELOW ↓↓

        0 from 0 votes
        Simple Savory Pork Chops
        Prep Time
        15 mins
        Cook Time
        25 mins
        Total Time
        40 mins
         

        Simple Savory Pork Chops are an easy one skillet dish! Bone-in pork chops are pan-seared, then simmered until tender in a simple, tasty sauce.

        Category: Main Dish
        Cuisine: All Cuisines
        Keyword: savory pork chops
        Servings: 4
        Calories Per Serving: 428 kcal
        Author: JB @ The Grateful Girl Cooks!
        Ingredients
        For Pork Chops:
        • 4 pork chops, bone-in about ¾" thick
        • 3 Tablespoons all purpose flour
        • 1 Tablespoon ground mustard (powder)
        • 1 teaspoon seasoning salt
        • ¼ teaspoon black pepper
        • 2 Tablespoons vegetable oil
        For Sauce:
        • 1 cup water
        • ½ cup chopped yellow onion
        • 2 Tablespoons orange marmalade
        • 2 Tablespoons ketchup
        • 1 Tablespoon soy sauce low sodium, if possible
        • 1 Tablespoon Dijon mustard
        • 2 teaspoons ground mustard (powder)
        Instructions
        1. Combine water, onion, orange marmalade, mustard powder, soy sauce, ketchup and Dijon mustard in a medium bowl. Stir until combined. Set aside.

        2. Measure flour, mustard powder, seasoning salt and pepper onto a dinner plate. Use a fork to combine ingredients; spread them out on the plate.

        3. Pat pork chops dry with paper towels. Dredge or pull pork chops (one at a time) through flour mixture to coat each chop on all sides. Place it on baking sheet; repeat with remaining pork chops.

        4. Heat oil on Medium in a large skillet. When oil is really hot (but not smoking), lay pork chops in skillet in a single layer. Oil should sizzle when you add the chops. Do not move them. Cook for 4 minutes. Carefully turn the pork chops to the other side; continue cooking another 4 minutes. Both sides should be nicely browned.

        5. Pour sauce over pork chops. Cover the skillet. Reduce heat to Low; simmer for 23-25 minutes OR until chops are tender. Do not remove the lid while they cook. Note: If using really THICK pork chops, it may take a few more minutes cooking to produce a tender pork chop!

        6. To serve, transfer pork chops to individual plates. Spoon sauce over the top of each pork chop; serve immediately. Enjoy!

        Nutrition Facts
        Simple Savory Pork Chops
        Amount Per Serving (1 chop + sauce)
        Calories 428 Calories from Fat 207
        % Daily Value*
        Fat 23g35%
        Saturated Fat 6g38%
        Trans Fat 0.2g
        Polyunsaturated Fat 6g
        Monounsaturated Fat 8g
        Cholesterol 117mg39%
        Sodium 938mg41%
        Potassium 683mg20%
        Carbohydrates 16g5%
        Fiber 1g4%
        Sugar 9g10%
        Protein 37g74%
        Vitamin A 59IU1%
        Vitamin C 2mg2%
        Calcium 56mg6%
        Iron 2mg11%
        * Percent Daily Values are based on a 2000 calorie diet.

        Here’s one more to pin on your Pinterest boards!Simple Savory Pork Chops are an easy one skillet dish! Bone-in pork chops are pan-seared, then simmered until tender in a simple, tasty sauce.