Main Dishes Archives

Category: Main Dishes

29
Jul
2023

Grilled Unshucked Corn On The Cob

categories: For The BBQ Grill, Vegetable Dishes

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Make Grilled Unshucked Corn On The Cob on your BBQ grill! Soak them in water, then cook them on the grill, for delicious, fresh ears of corn!

There are many ways to cook fresh corn on the cob, and all are absolutely wonderful! Today I would like to show you how to make grilled unshucked corn on the cob on a BBQ.

This method is very simple, user friendly, the prep is minimal, and always yields delicious, juicy, fresh corn on the cob!

The corn will need to soak in water first, then you can simply throw it on your BBQ with the meat(s) you are cooking, and let them cook, still in the husk.

YUM! I think you’ll enjoy how easy it is to make corn this way. Here’s how to prepare this easy veggie side dish.

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

Prepare The Corn

It goes without saying that you should start with FRESH corn on the cob. Okay? It only takes a few minutes to get the corn “ready to roll”.

You can make as many ears of corn you need using this method, however my photos will reflect using only two ears of corn.

Peel back the husks on the corn almost to the bottom, but do not remove them from the corn. Leave 1-2 inches of husk unopened.

Once the husks on each piece are pulled back, remove as much of the stringy “corn silk” attached to the corn kernels as possible.

Discard the “corn silks”, then carefully (and gently) pull the husks back up and around the corn cobs.

Time For The Corn To Go “Swimming”!

If desired, use a thin outer husk to “tie” the husks back in place on the corn before soaking them. It helps close the husk around the corn, so the corn doesn’t char as much later, while cooking.

This step is optional (I’ve tied them and left them untied- have done both ways). Place the unshucked corn in a LARGE bowl, then add enough water to cover the corn.

TIP: I find it helpful to set a large heavy mug, filled with some water on top of the corn while it is soaking in the bowl.

This acts as a weight to keep the corn submerged in the water, so it is fully immersed (and not floating on top).

Soak, Soak, Soak

Let the corn soak in the water for 1-2 hours, then drain the water from the bowl, leaving only the corn.

Once drained, stand the ears of corn up (open side down) in the bowl. This allows excess water to continue draining off the corn before grilling.

Cooking Grilled Unshucked Corn On The Cob

Place the drained corn directly onto the BBQ grill over direct Medium-high heat, whether it is over hot coals or on a gas grill.

Put a lid on the BBQ, and let the corn cook for between 12-14 minutes. Turn the corn over (using tongs) about halfway through the cooking time.

The outer husks will begin to turn brown and get a bit charred as the corn cooks.

Ready To Eat!

After the corn has cooked on all sides for between 13-14 minutes, it is ready to be served and enjoyed.

NOTE: The time may vary slightly, due to the heat and temperature of YOUR BBQ. We usually take the corn off around the 14 minute mark.

The outside husks will be browned, but the kernels of corn will be golden and juicy, with some slight browning where the open husk kernels were exposed to direct heat!

Remove the grilled unshucked corn on the cob from the grill. You can serve them “as is” to your guests, OR you can pull off the husks yourself, before placing the corn onto plates.

The outer husks will come off the grilled corn very easily. You shouldn’t have to mess with the corn “silks” inside, because you removed them previously!

Serving The Corn

Now it is time to season the ears of corn with butter, salt and pepper, serve it… and dig in!

I hope you have a chance to try this method (one of many ways) to make grilled UNSHUCKED corn on the cob this summer.

The prep is minimal, because it only takes about 5 minutes to prepare the corn, then the “soaking in water” time is inactive, which frees you up to do other things.

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

Looking For More CORN Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have a nice variety of recipes featuring corn you might enjoy, including:

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↓↓ PRINTABLE RECIPE BELOW ↓↓

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Grilled Unshucked Corn On The Cob

Prep Time

5 mins

Cook Time

12 mins

Inactive Prep Time (Soaking)

1 hr

Total Time

1 hr 17 mins

Make Grilled Unshucked Corn On The Cob on your BBQ grill! Soak them in water, then cook them on the grill, for delicious, fresh ears of corn!

Category: Vegetable Dish

Cuisine: All Cuisines

Keyword: grilled unshucked corn

Servings: 2

Calories Per Serving: 123 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

2 large ears fresh corn

US Customary - Metric

Instructions

Peel back corn husks almost to the bottom, but do not remove them from corn. Leave 1-2 inches of husk unopened. Remove as much stringy "corn silk" as possible. Discard "corn silks", then carefully pull husks back up/around the corn. *If desired (optional), use a thin outer husk to "tie" the husks back in place.
Place corn in a LARGE bowl; add enough water to cover. TIP: It's helpful to set a large heavy mug, filled with some water on top of the corn. This acts as a weight to keep corn submerged in the water, so it is not floating on top.
Let corn soak in water for 1-2 hours, then drain water from bowl. Stand corn up on end (open side down) in the bowl to continue draining off water.
Place corn directly onto BBQ grill over Medium-high heat. Put a lid on the BBQ; let corn cook for 12-14 minutes. Turn corn over halfway through cooking time. The outer husks will begin to turn brown and get a bit charred as the corn cooks.
Remove cooked corn from grill. You can serve them "as is", OR you can pull off the husks yourself, before placing corn on plates. Husks should come off easily. Season corn with butter, salt and pepper, and dig in! Enjoy!

Nutrition Facts

Grilled Unshucked Corn On The Cob

Amount Per Serving (1 piece corn)

Calories 123 Calories from Fat 18

% Daily Value*

Fat 2g3%

Saturated Fat 0.5g3%

Trans Fat 0.01g

Polyunsaturated Fat 1g

Monounsaturated Fat 1g

Sodium 21mg1%

Potassium 386mg11%

Carbohydrates 27g9%

Fiber 3g13%

Sugar 9g10%

Protein 5g10%

Vitamin A 267IU5%

Vitamin C 10mg12%

Calcium 3mg0%

Iron 1mg6%

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

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

20
Jul
2023

Crockpot Chicken Tikka Masala

categories: Chicken, Main Dishes

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Make EASY Crockpot Chicken Tikka Masala, and enjoy this flavorful classic Indian dish! It’s a cinch, especially when made in a slow cooker!

If you’re searching for a delicious meal that can EASILY be made in a slow cooker, may I suggest this one for crockpot chicken tikka masala? In this recipe you will have the great flavor associated with tikka masala, but with very minimal effort! It’s a win-win dish.

I discovered this recipe using chicken thighs a while ago online, and heartily recommend it! It features several traditional spices often associated with Indian food, but this version is super simple to prepare, and still tastes GREAT!

The best part, besides the great flavor? Prep time is MINIMAL, then the crockpot (or slow cooker) does most of the work for you! How’s that for wonderful? Here’s how to make this delicious meal for 4.

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

What Do I Need To Make The Sauce?

The tikka masala sauce is the star of this dish! For this version, you will need olive oil, garlic, chopped onion (not shown), and garam masala spice.

Other ingredients are salt, tomato sauce, diced tomatoes, jalapeño pepper, ground cumin and cayenne pepper. Coconut milk will be added to the sauce later, at the end of the cooking time.

Please don’t let the ingredient list scare you off. These ingredients will simply be mixed together, then poured over the chicken. Easy Peasy!

Make The Tikka Masala Sauce

Mix all the sauce ingredients (except for the coconut milk) together in a large mixing bowl until well combined.

Now the tikka masala sauce for the chicken is made… see how easy that was to prepare?

Time For The Crockpot!

Lightly season 2 pounds of boneless, skinless chicken thighs (usually 5-6 thighs) with salt and black pepper, and place them into a crockpot (slow cooker).

Pour the masala sauce evenly over the seasoned chicken, until the chicken thighs are covered. Again… EASY, right?

Put the lid on the crockpot, and cook the chicken and sauce on LOW HEAT for 6-7 hours (usually done around 6 hours!).

Let’s Do Some Shredding

When done cooking, the chicken will be completely “fall off the bone” tender (to coin a phrase).

Shred the chicken using two forks to tear the chicken into large shreds. Do this while the tender chicken thighs are still in the crockpot, so you won’t have to mess up another bowl.

NOTE: I use boneless thighs, but if you are using “bone-in” chicken thighs, you will need to retrieve/discard the bones at this point. Nobody wants to bite into a chicken bone, right?

Time To Add Coconut Milk

Open a can of unsweetened coconut milk, and stir it well. It’s a pretty thick mixture when the can is first opened, so stirring it is important!

Pour the coconut milk (**8 ounces) into the crockpot chicken tikka masala, and gently stir until the coconut milk is incorporated into the sauce. **See note in the printable recipe at the bottom of the page about the amount of coconut milk**

OPTIONAL: Add some chopped cilantro to the sauce at this point, if desired. **I prefer to add a few cilantro leaves to the top of each serving, but again, this is your choice.

Serve The Crockpot Chicken Tikka Masala

For each serving, spoon the crockpot chicken tikka masala over hot, cooked, white rice (Basmati, long grain, etc.).

Garnish each portion with several cilantro leaves (or chopped cilantro), if desired. Serve hot, and enjoy!

The chicken is tender, the sauce is packed with flavor, and the (bland) white rice underneath is a wonderful counterbalance to the tikka masala sauce.

I hope you’ll have the chance to make this delicious dish, and trust you’ll enjoy it as much as we do. It’s a delicious slow cooker meal that’s perfect for a really busy day, or a really hot day (so you don’t heat up the kitchen).

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

Looking For More SLOW COOKER Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have a nice variety of slow cooker recipes to enjoy, including:

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Recipe adapted from (and with thanks to): Lauren Allen at https://tastesbetterfromscratch.com/slow-cooker-chicken-tikka-masala/

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Crockpot Chicken Tikka Masala

Prep Time

10 mins

Cook Time

6 hrs

Total Time

6 hrs 10 mins

Make EASY Crockpot Chicken Tikka Masala, and enjoy this flavorful classic Indian dish! It's a cinch, especially when made in a slow cooker!

Category: Main Dish

Cuisine: Indian

Keyword: crockpot chicken tikka masala

Servings: 4

Calories Per Serving: 488 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For Tikka Masala Sauce:

16 ounces tomato sauce (canned) = two 8 oz. cans
15 ounces diced tomatoes (canned) including juice
¼ large yellow onion diced
1 Tablespoon olive oil
3 cloves garlic minced
1 Tablespoon garam masala spice
½ teaspoon salt
½ teaspoon ground cumin
¼ medium fresh jalapeño pepper seeds discarded, pepper finely chopped

For Rest Of Recipe:

2 pounds boneless, skinless chicken thighs
salt and pepper , enough to lightly season chicken
8 ounces unsweetened coconut milk (canned) *See note below about amount used*
¼ cup fresh cilantro leaves or chopped
Cooked basmati or long grain white rice, for serving

Instructions

Stir to combine sauce ingredients in a large mixing bowl.
Lightly season chicken thighs with salt and pepper; place them in crockpot.
Pour sauce evenly over seasoned chicken, to cover. Put lid on crockpot, and cook chicken and sauce on LOW HEAT for 6-7 hours without disturbing.
When done cooking, chicken will be very tender. Shred chicken using two forks, tearing it into large shreds. Do this while chicken thighs are still in the crockpot, so you won't mess up another bowl. NOTE: I use boneless thighs, but if you use "bone-in" chicken thighs, you need to retrieve/discard the bones at this point.
Stir coconut milk well. It's pretty thick while in the can, so stirring it is important! Pour coconut milk (**8 ounces) into the crockpot chicken tikka masala, and gently stir, until coconut milk is incorporated into the sauce. **See note section below about the amount of coconut milk** Optional: Also add chopped cilantro to the sauce at this point, if desired. **I prefer instead to add a few cilantro leaves to garnish each serving, but it's your choice.
For each serving, spoon chicken tikka masala over hot, cooked, white rice. Garnish with cilantro leaves. Serve hot, and enjoy!

Recipe Notes

NOTE: Recipe calls for 8 oz. unsweetened coconut milk. Most cans are about 13.5 ounces. If you don't have a use for the remaining coconut milk, just add it all in. It won't hurt this dish at all (other than the calorie count will be higher!)

Nutrition Facts

Crockpot Chicken Tikka Masala

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

Calories 488 Calories from Fat 243

% Daily Value*

Fat 27g42%

Saturated Fat 15g94%

Trans Fat 0.04g

Polyunsaturated Fat 3g

Monounsaturated Fat 6g

Cholesterol 215mg72%

Sodium 1193mg52%

Potassium 1268mg36%

Carbohydrates 15g5%

Fiber 4g17%

Sugar 9g10%

Protein 48g96%

Vitamin A 683IU14%

Vitamin C 22mg27%

Calcium 86mg9%

Iron 5mg28%

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

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

05
Jul
2023

Vietnamese Skillet Pork Chops

categories: Asian, Main Dishes, Pork

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Vietnamese Skillet Pork Chops are juicy, tender and delicious! Pork chops are marinated in a simple Vietnamese sauce, then pan-seared.

Many years ago I saved a recipe out of a Bon Appetit magazine I subscribed to. The recipe for Vietnamese Pork Chops sounded interesting, especially since I’ve never visited that country. I decided to try the recipe.

What I discovered is a very simple recipe using fish sauce as part of a marinade for the pork chops. In Vietnam their much loved fish sauce is called Nuoc Mam or Nuoc Cham (which translates to “dipping sauce”). It is typically made with fermented anchovies, sea salt and water.

For this recipe, fish sauce is combined with shallots, brown sugar, rice vinegar, and black pepper to make a flavorful marinade. Fish sauce can be found in most grocery stores in the Asian Food section.

After marinating the pork chops, the remaining marinade will be boiled and reduced into a pan sauce, while the pork cooks. The delicious sauce is spooned on top of pan-seared pork chops for serving.

The recipe is EASY to make, and tastes wonderful. Here’s how to make Vietnamese Skillet Pork Chops.

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

Make The Vietnamese-Style Marinade

Place one chopped shallot, brown sugar, fish sauce, rice vinegar, and black pepper in a medium sized bowl.

Use a wire whisk or a fork, to fully combine these ingredients, until the brown sugar dissolves. Set aside.

Prepare The Pork Chops For The Marinade

Pierce the pork chops on all sides multiple times using the tines of a fork. You can see the indents in the meat in the photo below.

By doing this, the marinade gets into the pork chops quicker, which results in tender, tasty pork chops!

Marinate The Pork Chops

Put the pork chops into a LARGE resealable bag OR in a large shallow dish. Pour the marinade over the pork chops, then flip them over, so all sides are covered.

Spoon marinade on top of the pork chops, then cover the dish. Let the chops marinate (covered) in the sauce for 20 minutes at room temperature. Flip them over a couple times so each side is well coated.

TIP: You can marinate the chops up to one day ahead! Keep them covered in the marinade and then refrigerate, flipping them occasionally. This is a great timesaver!

Right before you cook the Vietnamese skillet pork chops, remove them from the marinade. Let excess sauce drain back into the dish, and scrape off the shallots, too.

IMPORTANT! SAVE ALL THE MARINADE AND SHALLOTS FOR THE PAN SAUCE!

Pour all of the remaining marinade and shallots into a small saucepan. You will need to boil it so it is safe to consume after being in contact with raw meat.

Cook the marinade into a reduction sauce while the pork chops “rest” after being cooked.

Cook The Pork Chops

Heat 1 Tablespoon vegetable oil in a large skillet on Medium-High heat. If desired, you can lightly sprinkle salt on the pork chops, but I usually do not, as the sauce tends to be salty enough. Your choice.

Once the oil is very hot, but not smoking, add the pork chops to the skillet in a single layer. They should sizzle when they hit the pan!

Cook the pork chops for 4 minutes without moving them in the skillet, then flip them to the other side. Cook an additional 4 minutes.

When done, the pork chops should be browned on both sides, cooked through, and have an internal temperature of 145°F. Remove pork chops, cover (to keep them hot), and let them “rest” for 7-8 minutes before serving.

While The Pork Chops Are “Resting”

While the cooked pork chops are “resting”, make the pan sauce using the reserved marinade in the saucepan.

Bring the marinade to a full boil, stirring often, as it will bubble and rise in the pan as it cooks. Continue boiling and stirring for about 4 minutes (this kills any residual bacteria).

The sauce is done after it has boiled for about 4 minutes, and is reduced to about ¼ cup of pan sauce.

Serve The Vietnamese Skillet Pork Chops

Now it’s time to serve the Vietnamese Skillet Pork Chops. Place a pork chop onto a plate, then spoon a little pan sauce on top. Add a sprig or two of parsley (optional) then serve the pork chops with a lime wedge on the side.

Squeeze the lime wedge over the pork chops. The juice adds a pop of bright citrus flavor to this dish. It’s fantastic, so don’t leave the lime out!

We enjoy these pork chops with mashed potatoes or steamed white rice on the side. The “blandness” of mashed potatoes or rice are a good backdrop for the wonderful flavor of the pork chops.

I hope you have the opportunity to try these delicious pork chops. They have lots of flavor, and we are delighted with how juicy and tender the pork chops are.

Thanks for stopping by, and please 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, which is located at the top of the page. I have lots of delicious pork chop recipes to choose from, including:

Want More Recipes? Get My FREE Newsletter!

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

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You can submit your e-mail address there, to be added to my mailing list.

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Original recipe source: Bon Appetit Magazine, June 2013 issue, “Fast, Easy, Fresh Weeknight Favorites”, on page 46

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Vietnamese Skillet Pork Chops

Prep Time

10 mins

Cook Time

10 mins

Marinating (inactive prep)

20 mins

Total Time

40 mins

Vietnamese Skillet Pork Chops are juicy, tender and delicious! Pork chops are marinated in a simple Vietnamese sauce, then pan-seared.

Category: Main Course

Cuisine: Vietnamese

Keyword: Vietnamese Skillet Pork Chops

Servings: 4 (1 pork chop + sauce)

Calories Per Serving: 406 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1 small shallot finely chopped
⅓ cup light brown sugar (packed)
¼ cup fish sauce (nuoc nam or nam pla recommended)
2 Tablespoons unseasoned rice vinegar
1 teaspoon ground black pepper
4 1" thick pork chops (bone-in) (approx. 2 pounds)
1 Tablespoon vegetable oil
1 lime , for serving (cut in wedges)

US Customary - Metric

Instructions

Make Marinade: Place shallots, brown sugar, fish sauce, rice vinegar, black pepper in medium bowl. Use fork to combine; mix until brown sugar dissolves. Set aside.
Marinate Pork Chops: Pierce pork chops on all sides multiple times using the tines of a fork. This helps marinade get into pork chops quicker, resulting in tender, tasty pork chops!
Put pork chops in a LARGE resealable bag OR a large shallow dish in a single layer. Pour marinade over pork; flip chops over, to cover all sides. Spoon marinade on top of chops; cover dish. Marinate for 20 minutes at room temp. Flip a couple times so each side is well marinated. TIP: You can marinate chops one day ahead! Keep dish covered and refrigerate, flipping them occasionally in the sauce.
When ready to cook pork chops, remove them from the marinade. Let excess sauce drain into the dish; scrape sauce and shallots off the chops. SAVE THE MARINADE FOR THE PAN SAUCE! Pour marinade/shallots into a small saucepan.
Cook Pork Chops: Heat vegetable oil in large skillet on Medium-High heat. Once oil is very hot, but not smoking, add pork chops in a single layer. Cook for 4 minutes without moving them in the skillet; flip to the other side. Cook about 4 more minutes. When done, pork chops should be browned on both sides, cooked through, and have an internal temp. of 145°F. Let pork chops "rest" for 7-8 minutes before serving, so juices can redistribute inside the meat.

Make Pan Sauce While Pork Chops "Rest":

While chops are "resting", make the pan sauce using reserved marinade in saucepan. Bring marinade to a full boil, stirring often (it will bubble and rise in the pan as it cooks). Continue boiling/stirring for approx. 4 minutes. Sauce should be reduced, leaving about ¼ cup in the pan.
To Serve: Place a pork chop on a plate; spoon pan sauce on top. Garnish with fresh parsley (opt.), and serve with a lime wedge on the side (a must). Squeeze lime juice over pork chops. Serve with favorite side dishes, and enjoy!

Recipe Notes

NOTE: If desired, you can very lightly salt the pork chops before cooking. I find this not necessary as the sauce/marinade is salty enough, but this is up to you to decide.

Nutrition Facts

Vietnamese Skillet Pork Chops

Amount Per Serving (1 chop + sauce)

Calories 406 Calories from Fat 171

% Daily Value*

Fat 19g29%

Saturated Fat 6g38%

Trans Fat 0.2g

Polyunsaturated Fat 4g

Monounsaturated Fat 7g

Cholesterol 117mg39%

Sodium 1238mg54%

Potassium 694mg20%

Carbohydrates 22g7%

Fiber 1g4%

Sugar 19g21%

Protein 36g72%

Vitamin A 23IU0%

Vitamin C 5mg6%

Calcium 64mg6%

Iron 2mg11%

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

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

28
Jun
2023

Asian Sesame Scallion Noodles

categories: Asian, Main Dishes, Meatless Meals

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Asian Sesame Scallion Noodles is a meatless dish, with linguini, green onions and toasted sesame seeds, coated in a tasty Asian-style sauce.

My husband and I love this delicious meatless meal! The Asian sesame scallion noodles are packed with great flavor, and the bonus is this dish is so very simple to make.

I discovered this wonderful meal in a cookbook I had, and made only a couple very small changes. The results were outstanding, and we have enjoyed this dish several times! My sister in law is a vegan, and when I made this dish for her, she loved it, too.

My next plan is to cook this meal for our son and his girlfriend, and see what they think. They are both vegetarians, and I’m confident they will love the amazing Asian flavors of this meatless dish.

This is an easy meal to throw together at the end of a long day, because it doesn’t require too much effort or time to prepare. Here’s how to make Asian sesame scallion noodles.

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

Cook The Noodles

The original recipe calls for using Udon noodles (or linguini). I use linguini pasta, because I usually have that in our pantry at any given time.

Cook the noodles in salted, boiling water according to the instructions on the package. When the noodles are done cooking, drain the noodles, but do not rinse them.

While the noodles cook, prepare the Asian sauce, so when the noodles are done, all you need to do is combine them and serve!

Make The Asian Sauce

While the noodles are cooking, prepare the Asian sauce. Whisk soy sauce, dark brown sugar, rice vinegar, 1T. vegetable oil, and sesame oil in a large bowl.

Once these ingredients are well combined, set the bowl aside while you finish the second part of the sauce.

Toasting The Sesame Seeds And Chile Flakes

Heat 2 T. vegetable oil in a large non-stick skillet on medium heat. Add white sesame seeds, and red pepper flakes. Stir to combine.

Cook, stirring occasionally until the sesame seeds have begun to turn golden brown in color. This usually takes 3-4 minutes. Once the sesame seeds start browning, turn off the heat.

Add Garlic and Scallions

Stir minced garlic and sliced scallions (green onions) into the sesame seed mixture in the skillet until combined. The skillet will still be hot (even off the heat), so it will slightly cook the scallions (green onions) and the garlic.

Pour this mixture into a large serving bowl. You will add the hot, cooked and drained noodles to this mixture once they’re done cooking.

Toss The Noodles In The Asian Sauce

When the noodles are finished cooking, drain them (without rinsing). Immediately add them to the sesame/scallion mixture in the serving bowl.

Use tongs to combine the sauce with the noodles until the noodles are fully coated with the sauce.

Serve The Asian Sesame Scallion Noodles

This recipe, as written will yield about three servings. Divide the hot Asian sesame scallion noodles into individual bowls (or plates).

Garnish each serving with chopped peanuts (optional, but good!). You can also garnish the top of the noodles with additional sliced green onions for more color, if desired ( I didn’t this time).

See how easy it is to make this meal? Serve the Asian sesame scallion noodles immediately while hot, and enjoy the amazing flavors!

I am confident you’re going to enjoy this dish! Serve it with bread and/or a yummy green salad on the side, and you will have a fantastic tasting, meatless meal.

I hope you have the chance to try these delicious Asian sesame scallion noodles soon, and hope you enjoy them as much as we do!

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

Looking For More ASIAN 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 Asian dishes to choose from, including:

Want More Recipes? Get My FREE Newsletter!

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

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

Find Me On Social Media:

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

Recipe adapted from: “The Milk Street Cookbook”, by Christopher Kendall, page 199, published by Little Brown And Company, 2020

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Asian Sesame Scallion Noodles

Prep Time

10 mins

Cook Time

15 mins

Total Time

25 mins

Asian Sesame Scallion Noodles is a meatless dish, with linguini, green onions and toasted sesame seeds, coated in a tasty Asian-style sauce.

Category: Main Dish

Cuisine: Asian, Vegetarian

Keyword: Asian sesame scallion noodles

Servings: 3

Calories Per Serving: 494 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

½ pound linguini pasta
3½ Tablespoons soy sauce (low sodium, if available)
2 Tablespoons packed dark brown sugar
2 Tablespoons unseasoned rice vinegar
3 Tablespoons vegetable oil (or other neutral oil) *DIVIDED USE*
¾ Tablespoon toasted sesame oil
1 Tablespoon white sesame seeds
1 teaspoon red chili flakes
4 stems scallions (green onions) white and green parts, sliced
1 teaspoon minced garlic

Optional Garnish: Additional sliced scallions and/or chopped dry roasted peanuts (about 2 T. total)

US Customary - Metric

Instructions

Cook noodles in salted, boiling water according to instructions on package. When done cooking, drain noodles (do not rinse).
While noodles are cooking, prepare Asian sauce. Whisk soy sauce, dark brown sugar, rice vinegar, 1T. vegetable oil, and sesame oil in a large bowl. Once well combined, set bowl aside.
Heat 2 T. vegetable oil in a large non-stick skillet on medium heat. Add sesame seeds and red pepper flakes. Stir to combine. Cook, stirring occasionally until sesame seeds begin to turn golden brown. This usually takes 3-4 minutes. Once sesame seeds start browning, turn off the heat.
Stir garlic and scallions into sesame seed mixture in skillet for about a minute until combined. Skillet will still be hot (even off the heat), so it will slightly cook scallions and garlic. Pour mixture into a large bowl.
When noodles are done cooking, drain them (without rinsing). Immediately add linguini to the sesame/scallion mixture in bowl. Use tongs to combine sauce and linguini until noodles are fully coated in sauce.
To serve, divide hot Asian sesame scallion noodles into individual bowls. Garnish each serving with chopped peanuts (optional, but good!). Add additional sliced green onions for more color, if desired. Serve, and enjoy!

Nutrition Facts

Asian Sesame Scallion Noodles

Amount Per Serving (1 (1/3 of total amount))

Calories 494 Calories from Fat 180

% Daily Value*

Fat 20g31%

Saturated Fat 3g19%

Trans Fat 0.1g

Polyunsaturated Fat 10g

Monounsaturated Fat 5g

Sodium 691mg30%

Potassium 278mg8%

Carbohydrates 67g22%

Fiber 3g13%

Sugar 10g11%

Protein 12g24%

Vitamin A 211IU4%

Vitamin C 1mg1%

Calcium 60mg6%

Iron 2mg11%

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

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20
Jun
2023

Garlic Lime Baked Salmon

categories: Main Dishes, Seafood

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Garlic Lime Baked Salmon is simple to make, and tastes amazing! Only 5 minutes prep is needed before baking this flavorful, low-calorie dish.

If you’re looking for a delicious, low-calorie dinner that only takes a few minutes to pull together, I think you’ll love this recipe for garlic lime baked salmon!

This meal is perfect for those days when you’re too tired from work or school to expend a lot of energy trying to come up with dinner! The prep time is minimal (about 5 minutes), and then into the oven goes the salmon. Whoo Hoo!

A big resounding plus is how delicious this simple meal really is… we could eat it over and over, because it tastes so good.

Pair the garlic lime baked salmon with a favorite side dish, and you’ve got a great meal in under 30 minutes. Here’s how to make it.

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

Prepare And Season The Salmon

Preheat your oven to 400°F. (204° C.) before beginning. Prep takes only a few minutes, so to save time, you will that oven preheated and ready to go!

For this recipe, you will need two skinless salmon fillets, approximately 4 ounces each. Pat the salmon dry using paper towels to blot the moisture.

Place a layer of parchment paper onto a baking sheet, then place the salmon fillets on top. Lightly sprinkle Cajun seasoning mix on the top surface only, then set the pan aside.

Make The Garlic Lime Baking Sauce

For the garlic lime sauce that will bake on top of the salmon, you will need fresh lime juice (and the zest from the peel). You will also use minced garlic, extra virgin olive oil and fresh chopped parsley.

Mix the lime juice, lime zest, minced garlic, olive oil and chopped parsley together in a medium sized bowl. Stir until these ingredients are fully combined.

NOTE: Lime zest is the outer green peel of the lime, grated very finely using a microplane or the very tiny holes in a box grater. The lime peel contains oils which are released, and provide amazing flavor. Be careful to only grate the GREEN peel, NOT the white inner part. The white part of the inner peel is bitter, and you do not want that!

Bake The Salmon

Spoon the sauce evenly over the two salmon fillets, spreading the ingredients evenly, and dividing the mixture between the two pieces of fish. Use all of the sauce!

Bake in a preheated 400°F (204°C) oven for 18-20 minutes, or until the salmon is cooked through and flakes easily.

Since oven temperatures can fluctuate with different models, I suggest checking on the fish at about the 17 minute mark, to check for doneness. When done, remove the garlic lime baked salmon from the oven.

Serve The Garlic Lime Baked Salmon

Serve the garlic lime baked salmon while hot. Transfer the fillets to individual plates, and garnish with more chopped parsley and/or a couple of lime wedges (to squeeze juice over the fish).

These are optional garnishes, of course, but really add to the color, flavor, and presentation of the finished dish. I don’t think you will regret adding these ingredients, ESPECIALLY the lime wedges.

Serve the fish with a couple of your favorite side dishes, and enjoy this delicious garlic lime baked salmon!

I hope you have the opportunity to try this yummy recipe, and hope you will enjoy it as much as we do. It is such an easy main dish to make, and it really does taste great!

Thanks for stopping by, and please come back again soon. Take care, may God bless you, and have a wonderful day!

Looking For More SALMON 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 salmon recipes to enjoy, including:

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1^st and 15^th) with lots of recipes, tips, etc..
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Recipe adapted from: New Life Promise-Live Smart Online Edition, Volume 10, page 32, by Isabel D. Price.

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Garlic Lime Baked Salmon

Prep Time

5 mins

Cook Time

18 mins

Total Time

23 mins

Garlic Lime Baked Salmon is simple to make, and tastes amazing! Only 5 minutes prep is needed before baking this flavorful, low-calorie dish.

Category: Entree

Cuisine: American

Keyword: garlic lime baked salmon

Servings: 2 fillets

Calories Per Serving: 203 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

½ pound skinless salmon fillets (2 fillets) approx. 4 oz. per fillet
½ teaspoon creole seasoning to sprinkle lightly on fish
2 teaspoons fresh lime juice
1 teaspoon lime zest
1½ cloves garlic minced
2 teaspoons extra virgin olive oil
2 teaspoons chopped fresh parsley

Optional: additional chopped parsley and/or lime wedges for garnish

US Customary - Metric

Instructions

Preheat oven to 400°F. (204° C.) before beginning. Prep time is minimal, so preheating oven will save time. Lay piece of parchment paper on baking sheet.
Pat salmon fillets dry using paper towels, then place fillets on prepared baking sheet. Lightly sprinkle top of fish with Creole seasoning; set pan aside.
Mix the lime juice, lime zest, minced garlic, olive oil and chopped parsley together in a medium sized bowl. Stir until fully combined.
Spoon sauce evenly over salmon fillets, spreading evenly, and dividing mixture between both pieces. Use all of the sauce.
Bake at 400°F (204°C) oven for 18-20 minutes, or until salmon is cooked through and flakes easily. When done, remove pan from the oven.
Transfer salmon fillets to individual plates. OPTIONAL: Garnish with additional chopped parsley and/or a couple lime wedges (to squeeze juice on salmon). Serve immediately, and enjoy!

Nutrition Facts

Garlic Lime Baked Salmon

Amount Per Serving (1 fillet (4 oz.))

Calories 203 Calories from Fat 99

% Daily Value*

Fat 11g17%

Saturated Fat 2g13%

Polyunsaturated Fat 3g

Monounsaturated Fat 5g

Cholesterol 62mg21%

Sodium 51mg2%

Potassium 582mg17%

Carbohydrates 2g1%

Fiber 0.2g1%

Sugar 0.2g0%

Protein 23g46%

Vitamin A 265IU5%

Vitamin C 3mg4%

Calcium 20mg2%

Iron 1mg6%

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

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10
Jun
2023

Easy Slow Cooker Pulled Pork

categories: Main Dishes, Pork

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Make Easy Slow Cooker Pulled Pork to use in many main dishes (5 minutes prep)! Great for BBQ sandwiches, tacos, enchiladas, burritos, etc.

Looking for a simple way to cook a lot of meat to use in various recipes? This recipe for easy slow cooker pulled pork may be just the recipe you’re looking for!

With as little as 5 minutes of hands-on prep time and a few common spices, you can have a large pork shoulder seasoned and cooking away in a slow cooker.

After it cooks all day, you will be left with tender pork, that can be EASILY shredded, to use in a variety of dishes. Here’s how to make easy slow cooker pulled pork.

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

Season The Pork

The ingredients I use to season the pork are salt, pepper, liquid smoke, garlic powder and onion powder. Mix the salt, pepper, garlic powder and onion powder in a small bowl. Do NOT add the liquid smoke or water at this point.

I use these very basic spices to season the pork, because once the meat is done cooking and shredded, it can be used for a variety of main dishes with different flavor combinations.

Before seasoning, pat the pork shoulder dry by blotting it on all sides with paper towels. Sprinkle this seasoning mix over the entire surface of the pork shoulder, then place the pork shoulder into a large slow cooker.

For this recipe I used a 7 pound pork butt, also known as pork shoulder or Boston pork butt. All these types of pork come from the SHOULDER of the pig.

Combine the liquid smoke and water in a small container, then pour it around the outside edges of the pork, onto the bottom of the slow cooker.

The liquid smoke will help flavor the meat with a semi-smoked flavor, which is helpful since we will not be cooking the pork on a smoker grill or BBQ. Liquid smoke can usually be found in most grocery stores, on the aisle with the BBQ sauces or condiments.

Time To Slow Cook The Seasoned Pork

Put the lid on the slow cooker, and then cook the pork for about 8 hours on LOW setting. Let it cook away while you got to work or do other things during the day.

After several hours you will begin to smell “good aromas” coming out of your slow cooker. No need to do anything else to the meat until it has finished slow cooking!

For this recipe, you will want the finished pork to have an internal temperature of 200°F (or 93.33°C) This higher internal temperature will ensure the pork becomes VERY tender, which is what you want for easily shredding the meat.

NOTE: If using a slightly smaller or larger pork shoulder, you may need to adjust the cooking time slightly.

What To Do When It Is Finished Cooking

Once the pork has cooked the full time, and reaches an internal temperature of 200°F. (or 93.33°C), unplug or turn off the slow cooker.

Let the pork rest (still covered in the slow cooker) for about 30 minutes. After it has rested, transfer the pork to a large bowl for shredding.

Remove the bone from the pork. It should come off easily, with no problem at all. Don’t forget to also save the juice that remains in the slow cooker, okay? Okay.

Shredding The Tender Cooked Pork

The easiest way I have found to shred the meat is to use two forks. The meat should be so tender that you can EASILY pull the meat off using them.

Continue shredding until all of the easy slow cooker pulled pork has been shredded. You should end up with a large pile of pulled pork.

After the bone is removed (and accounting for shrinkage while cooking, I usually will end up with somewhere between 5-6 pounds of pulled pork.

The next thing I do is to ladle some of the juices from the slow cooker into the shredded pork. Pour it through a strainer to help filter out any pieces of fat, etc. that might be hanging out in the juices.

By adding some (not all!) of the liquid back into the pulled pork, it ensures the meat will absorb some of the liquid and not be dry. The juices also adds back in some more flavor, too!

Toss the pulled pork with the liquids to combine, adding more juices as you feel are necessary for “juicy pork”. Once the easy slow cooker shredded pork has cooled, it can be divided into freezer bags and stored for future meals.

What Can Easy Slow Cooker Pulled Pork Be Used For?

There are a LOT of uses for this delicious pulled pork. Some of our favorite ways to use shredded pork is in burritos, tacos, enchiladas and tamales, adding additional Mexican seasonings, as desired.

Another of our favorite ways to use pulled pork is to add BBQ sauce and make BBQ pork sandwiches. There are many ways available to enjoy it. YUM!

Storing The Pulled Pork For Other Meals

I always save enough easy slow cooker pulled pork for a meal I make the same night as I cook the pork. All the extra shredded pork is divided into freezer storage bags, with about a pound of meat in each one.

This is really convenient, because the next time I want to use pulled pork for another meal, all I have to do is thaw the package out, then use as I wish!

It is a real timesaver to do this, and the pulled pork will store safely for several months in our freezer. Since it is not difficult to prepare the shredded pork, it comes in handy a month or two later when I want to use pulled pork again for a meal. WIN-WIN!

Looking For More PORK Recipes?

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

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1^st and 15^th) with lots of recipes, tips, etc..
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Easy Slow Cooker Pulled Pork

Prep Time

5 mins

Cook Time

8 hrs

Resting Time (cooling)

30 mins

Total Time

8 hrs 35 mins

Make Easy Slow Cooker Pulled Pork to use in many main dishes (5 minutes prep)! Great for BBQ sandwiches, tacos, enchiladas, burritos, etc.

Category: Main Dishes

Cuisine: All Cuisines

Keyword: slow cooker, pulled pork

Servings: 19 (appro. 4 ounces per serving)

Calories Per Serving: 131 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

7 pounds pork shoulder (or Boston butt roast) bone-in
2 teaspoons salt
2 teaspoons black pepper
1½ teaspoons garlic powder
1½ teaspoons onion powder
1½ Tablespoons liquid smoke
½ cup water

US Customary - Metric

Instructions

Pat the pork shoulder dry by blotting it on all sides with paper towels.
Combine salt, pepper, garlic powder and onion powder in a small bowl. Sprinkle the spices over entire surface of the meat. Put seasoned pork in a large slow cooker. Combine liquid smoke and water in a small container, then pour it around outside edges of the pork, onto the bottom of the slow cooker.
Cook on LOW heat for 8 hours. The finished pork should reach an internal temperature of 200°F. (or 93.33℃) for easiest shredding. Turn off slow cooker; let pork rest for 30 minutes (still covered in slow cooker). NOTE: If using a slightly smaller or larger pork shoulder, you may need to adjust cooking time slightly.
Remove bone from pork. It should come off easily. Transfer pork to a large bowl (reserving juice left in slow cooker). Shred the meat using two forks. The meat should be so tender you can EASILY shred it. Continue shredding until all pork has been shredded.
Ladle some of the juices from slow cooker into the shredded pork. Pour it through a strainer to filter out any pieces of fat, etc that might be present By adding some (not all!) of the liquid back into the pulled pork, it ensures the meat will absorb some of liquid and not be dry. Juices also adds more flavor, too!Toss the pulled pork with the liquids to combine, Use in your favorite dishes. Enjoy!
To store in freezer: let meat fully cool. Divide into freezer storage bags, and freeze up to several months. To use, thaw fully; add to favorite main dish recipes

Recipe Notes

Caloric estimate/calculation was made using 6 pounds of cooked, shredded pork, because the 7 pound pork used will reduce in volume when cooked, and also weigh less after the bone has been removed.

Nutrition Facts

Easy Slow Cooker Pulled Pork

Amount Per Serving (1 (approximately 4 oz.))

Calories 131 Calories from Fat 54

% Daily Value*

Fat 6g9%

Saturated Fat 2g13%

Polyunsaturated Fat 1g

Monounsaturated Fat 3g

Cholesterol 59mg20%

Sodium 314mg14%

Potassium 305mg9%

Carbohydrates 0.4g0%

Fiber 0.1g0%

Sugar 0.02g0%

Protein 17g34%

Vitamin A 6IU0%

Vitamin C 1mg1%

Calcium 14mg1%

Iron 1mg6%

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

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30
May
2023

Turkey Veggie Stir Fry

categories: Main Dishes, Turkey

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Turkey Veggie Stir Fry is an easy, low-fat meal, using ground turkey and veggies cooked in an Asian sauce, then served on top of white rice.

If you’re looking for a recipe for a low-calorie but great tasting main dish, may I suggest this turkey veggie stir fry? I think you will really enjoy it!

Occasionally I love reading through my cookbooks (I collect them) to find new ideas or recipes I have overlooked in the past. This recipe came from one of my older WW cookbooks from about 5 years ago.

The recipe sounded interesting to me, so I made it, and was pleasantly surprised at the results! This dish has ground turkey breast and several veggies in a delicious sauce, served on a bed of rice.

Turkey Veggie Stir Fry is a filling, colorful, healthy and hearty meal! Here’s how to make it.

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

First Step – Cook Rice And Prep The Veggies!

TIP: Start the rice cooking (stovetop or rice cooker) before starting the recipe, so it is fully cooked and HOT when this dish is ready to be served.

It is helpful to prep the “add-in” veggies before beginning to cook this dish. That way, they’re ready to go as you make this dish, allowing you to make this meal in less time.

Thaw the frozen peas while you chop, mince or dice green onions, carrots, red bell peppers, garlic, fresh ginger, and cilantro. Once this step is done, you’re ready to go!

Cook Some Veggies

Heat 2 teaspoons of canola oil in a large skillet using Medium-High heat. When the oil is hot (but not smoking), stir in the diced red bell peppers and carrots.

Cook the bell peppers and carrots for 3 minutes, stirring often, until they have softened slightly in texture.

Stir in fresh grated ginger and minced garlic, and cook, stirring constantly for 30 seconds (don’t burn the garlic!)

Cook The Ground Turkey

Add the ground turkey to the skillet and cook it on Medium-High heat, until the meat is fully cooked through and no longer pink in color. This will take about 4-5 minutes.

As the ground turkey cooks, break the meat up into small bite-sized pieces using a spoon, spatula or fork.

Add More Veggies To The Stir Fry

Once the ground turkey is fully cooked (and no longer pink), stir in the chopped scallions (green onions) until combined.

Cook everything, stirring often, for about 1 minute, or until the green onions have slightly softened.

Add the peas, soy sauce, sesame oil, salt, and red pepper flakes to the rest of the ingredients in the skillet.

Continue to cook the turkey veggie stir fry for 2 minutes, or until the peas are heated through with the rest of the ingredients.

Transfer the skillet OFF of the heat, and immediately stir in chopped cilantro until it has been incorporated into the dish. Serve immediately.

Time To Serve The Turkey Veggie Stir Fry

Now it’s time to enjoy this delicious turkey veggie stir fry! The recipe makes enough for 4 main dish servings.

For each serving, place half a cup of hot cooked rice on a plate (or in a bowl), then top with about 1½ cups of the turkey and veggie mixture.

Sprinkle each portion with sesame seeds. Serve while hot, and enjoy this tasty, filling, low-calorie, and healthy meal.

I hope you have the opportunity to try this simple recipe for turkey veggie stir fry! We enjoy it, and trust you will, as well.

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

Looking For More TURKEY 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 turkey recipes to choose from, including:

Want More Recipes? Get My FREE Newsletter!

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

There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
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Original recipe source: “The Essential WW Freestyle Cookbook”, page 49, published in 2018 by Weight Watchers, Int’l., Inc.

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0 from 0 votes

Turkey Veggie Stir Fry

Prep Time

13 mins

Cook Time

12 mins

Total Time

25 mins

Turkey Veggie Stir Fry is an easy, low-fat meal, using ground turkey and veggies cooked in an Asian sauce, then served on top of white rice.

Category: Main Dish

Cuisine: American

Keyword: turkey veggie stir fry

Servings: 4 (each serving is ½ C. rice + 1½ C. turkey/veggies)

Calories Per Serving: 308 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

2 teaspoons canola oil
1 medium red bell pepper seeded, diced
1 large carrot peeled, diced
2 cloves garlic minced
1 Tablespoon fresh ginger peeled, finely grated
1 pound ground skinless turkey breast
4 scallions (green onions) thinly sliced (white and green parts)
1 cup frozen green peas thawed
2 Tablespoons soy sauce (low-sodium, if available)
2 teaspoons dark sesame oil
¼ teaspoon salt
⅛ teaspoon red chili pepper flakes
¼ cup chopped fresh cilantro
1½ cups hot cooked white rice
1 Tablespoon sesame seeds lightly toasted, if desired

US Customary - Metric

Instructions

Heat canola oil on Medium-High in a large skillet. When oil is hot (but not smoking), stir in red bell peppers and carrots. Cook for 3 minutes, stirring often, until they've softened slightly. Stir in ginger and garlic; cook, stirring constantly for 30 seconds (don't burn the garlic).
Add ground turkey to the skillet; cook on Medium-High, until meat is cooked through and no longer pink in color (about 5 minutes). As turkey cooks, break the meat into small bite-sized pieces using a spoon, spatula or fork.
Stir in green onions until combined. Cook, stirring often, for 1 minute, or until green onions soften slightly.
Add peas, soy sauce, sesame oil, salt, and red pepper flakes to skillet. Cook for 2 minutes, or until peas are heated through. Move skillet OFF the heat; immediately stir in chopped cilantro until incorporated. Serve immediately.
For each serving, place ½ cup of rice on plate (or in bowl); top with 1½ cups of turkey/veggie mix. Sprinkle with sesame seeds. Serve hot, and enjoy!

Nutrition Facts

Turkey Veggie Stir Fry

Amount Per Serving (1 (½ cup rice, 1½ cups turkey/veggies))

Calories 308 Calories from Fat 72

% Daily Value*

Fat 8g12%

Saturated Fat 1g6%

Trans Fat 0.03g

Polyunsaturated Fat 3g

Monounsaturated Fat 3g

Cholesterol 62mg21%

Sodium 511mg22%

Potassium 654mg19%

Carbohydrates 28g9%

Fiber 4g17%

Sugar 5g6%

Protein 32g64%

Vitamin A 4450IU89%

Vitamin C 57mg69%

Calcium 61mg6%

Iron 2mg11%

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

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07
May
2023

Beef Short Ribs For Two

categories: Beef, Main Dishes

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Beef Short Ribs For Two is a decadent dish! Short ribs are baked in butter, garlic, & red wine sauce until they’re “fall off the bone” tender!

Have you ever ordered beef short ribs at a restaurant, or made them at home ? We’ve made them quite a few times over the years, and they are always a scrumptious treat! We LOVE them!

Tender and amazingly delicious, short ribs have become a dish we look forward to, even if we don’t have them as often as we would like!

This recipe is a perfect meal for two people, with 2 short ribs per person. It becomes a very filling dish, when served on top of mashed potatoes, rice, polenta or cooked egg noodles.

The prep is fairly minimal, then the short ribs bake for 3 hours, which gives you enough time to paint the house or your nails, take a nap, or read a book, etc.

Once done, you won’t believe how tender the beef is, and how great your house smells! Here’s how to make beef short ribs for two.

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

Pan-Sear The Beef Short Ribs

Preheat your oven to 325°F. before browning the short ribs. Melt 2 teaspoons of butter over Medium-High heat in a large Dutch oven or oven safe pot (with lid).

Place the short ribs into the Dutch oven, and let them get pan-seared and browned on ALL sides (cook about a minute or two per side).

You do NOT have to fully cook them, as they will bake for a long time and become fully cooked through. You DO want them to be nicely browned on the outside though, okay?

Remove the browned short ribs from the pot, and place them on a plate or platter. Cover the short ribs with foil, to keep them warm. Do NOT clean out the cooking pot.

Time To Make The Red Wine Sauce

Add minced garlic to the Dutch oven (without cleaning the pot), and cook, stirring constantly, for 30 seconds. Pour in 3 cups (about half a bottle) of red wine, and stir, to combine.

Bring the wine to a boil on medium-high heat, then let it boil until the wine has reduced in volume to about 1 cup of liquid. This will take several minutes.

Place the browned short ribs back into the Dutch oven in a single layer (bone on the bottom) in the remaining wine sauce.

Pour two cups of beef broth into the pot, then spoon a little sauce on top of each short rib, enough to coat the top of each piece.

Ready To Bake

Put a lid on the Dutch oven and place it into a preheated 325°F. oven. Bake the beef short ribs (covered) for 3 hours, without disturbing them.

Once the short ribs have baked for 3 hours, they will be incredibly tender, and will practically fall off of the bone. Use a spatula to carefully remove each one from the sauce.

Transfer the short ribs to a plate, and cover the plate tightly with aluminum foil to keep the meat hot while you finish making the sauce.

Cook the remaining red wine sauce for about 10 minutes. The sauce will reduce slightly in volume, and thicken very slightly.

Stir in 2 teaspoons butter, and continue stirring until the butter has fully melted and been incorporated into the sauce.

Serve The Beef Short Ribs For Two

Now it’s ready to serve! For each serving, place two short ribs on top of mashed potatoes. NOTE: You can use cooked egg noodles, polenta, pasta or rice, if you prefer.

Spoon red wine sauce out of the pan and drizzle it generously over the top of the meat. We usually drizzle it on the potatoes too, because it’s so delicious.

Serve the short ribs immediately, while they’re hot, with a favorite veggie dish on the side, and enjoy this decadent meal!

The short rib meat is so incredibly tender you can pull it apart using a fork! Beef short ribs for two is an amazingly delicious dish, and the sauce is incredible!

I really hope you have the chance to try these beef short ribs for two, and trust you’ll love this decadent recipe as much as we do!

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

Looking For More BEEF 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 to choose from, including:

Want More Recipes? Get My FREE Newsletter!

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

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

Find Me On Social Media:

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

Recipe adapted from (and with thanks to): Paula, at: callmepmc.com/best-damn-short-ribs/

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0 from 0 votes

Beef Short Ribs For Two

Prep Time

15 mins

Cook Time

3 hrs 10 mins

Total Time

3 hrs 25 mins

Beef Short Ribs For Two is a decadent dish! Short ribs are baked in butter, garlic, & red wine sauce until they're "fall off the bone" tender!

Category: Main Dish

Cuisine: American

Keyword: beef short ribs

Servings: 2 (2 ribs per serving)

Calories Per Serving: 545 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

2 teaspoons butter for meat
1¾ pounds beef short ribs 4 short ribs total
½ teaspoon salt to season meat
½ teaspoon black pepper to season meat
1½ teaspoons minced garlic
1 cups red wine (cabernet sauvignon) (approx. ½ bottle)
2 cups beef broth
2 teaspoons butter for sauce

US Customary - Metric

Instructions

Preheat oven to 325°F.
Melt 2 tsp. butter over Medium-High heat in large Dutch oven. Add short ribs in single layer. Pan-sear/brown on ALL sides (cook 1-2 minutes per side). You do NOT have to fully cook them before baking. Remove browned short ribs from pan onto a plate. Cover and keep warm. Do NOT clean cooking pot.
Add minced garlic to Dutch oven (without cleaning), and cook, stirring constantly, for 30 seconds. Pour in 3 cups (about half a bottle) of red wine; stir, to combine. Bring wine to a boil on medium-high heat; let it boil until wine has reduced in volume to about 1 cup of liquid (several minutes).
Lay short ribs back in the pan of wine sauce in a single layer (bone on bottom). Add two beef broth; spoon sauce over top of each short rib. Put a lid on the pot. Bake at 325°F. (covered) for 3 hours, without disturbing.
When done, the short ribs will be very tender. Use a spatula to carefully remove each one from the pot. Transfer ribs to a plate; cover with foil to keep meat hot.
Cook remaining sauce (medium heat) in the pot for approx. 10 minutes. Sauce will reduce slightly in volume, and thicken a bit. Stir in 2 tsp. butter; continue stirring until melted butter is incorporated into the sauce.
To serve- For each serving, place 2 short ribs on top of mashed potatoes. NOTE: You can use cooked egg noodles, polenta, pasta or rice, if you prefer. Spoon red wine sauce generously over short ribs. Serve immediately and enjoy!

Recipe Notes

Caloric calculation was made measuring 2 small cooked short ribs and 1-2 Tablespoons of sauce. Mashed potatoes (rice, polenta, noodles, etc.) were not included.

Nutrition Facts

Beef Short Ribs For Two

Amount Per Serving (1 2 short ribs+ sauce))

Calories 545 Calories from Fat 234

% Daily Value*

Fat 26g40%

Saturated Fat 13g81%

Trans Fat 0.3g

Polyunsaturated Fat 1g

Monounsaturated Fat 15g

Cholesterol 120mg40%

Sodium 1083mg47%

Potassium 968mg28%

Carbohydrates 6g2%

Fiber 0.2g1%

Sugar 1g1%

Protein 58g116%

Vitamin A 268IU5%

Vitamin C 1mg1%

Calcium 49mg5%

Iron 5mg28%

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

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30
Apr
2023

Chicken, Quinoa and Veggies

categories: Chicken, Main Dishes

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Chicken, Quinoa and Veggies is a nutritious, tasty dish with chicken, zucchini, broccoli, bell pepper, garlic, cherry tomatoes and quinoa!

If you’re looking for a way to add more vegetables to your meals, or to eat a bit more “healthy” dishes, may I suggest this recipe for Chicken, Quinoa and Veggies?

This yummy meal is made all in one big skillet, and is really simple to prepare! Plus… did I mention that is is a very “healthy” meal? Oh, I did? Okay!

Chicken, Quinoa and Veggies has it all- flavor, color, protein, texture, and “good for you” veggies like broccoli, zucchini, garlic, tomatoes, and bell peppers! Here’s how to make this delicious meal.

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

By the Way- What IS Quinoa?

Quinoa (this is the “short” version) is basically a small seed from a specific plant that has been stripped of it’s outer coating and then can be cooked. This “superfood” originated in South America many, many years ago, and has become widely touted for its nutritional benefits.

Quinoa is gluten-free, high in protein, contains minerals such as iron, magnesium and zinc, and has dietary fiber! It is typically cooked in liquid to become edible and expands in size as it cooks.

You can typically find quinoa with the rice or beans in a grocery store, or in the Health Food section. It has become very popular in the United States, as well as other parts of the world.

First – Cook The Veggies And Chicken

Heat olive oil in a large skillet on Medium heat. Add minced garlic to the hot oil, and stirring often, cook for about 30 seconds (don’t burn the garlic!).

Stir in boneless chicken breast (cubed), and chopped bell peppers. Cook, stirring occasionally for 5 minutes, to cook the chicken and bell pepper.

NOTE: I use a variety of colored bell peppers (green, red and yellow), but if you don’t have a variety of colors available, use a green bell pepper for flavoring this dish.

Season the chicken and peppers with salt, black pepper, and onion powder, then stir to combine. NOTE: The chicken may not be fully cooked through at this stage, but will finish cooking as the dish progresses.

Add Water And Quinoa

Measure the quinoa and water into the skillet, then stir to combine. Bring the liquid to a boil on Medium-High heat, then put a lid on the skillet and reduce the heat to Medium-Low.

Cook for 10-12 minutes, keeping the lid on the skillet. There will probably still be a small amount of liquid in the pan when done.

Time To Add More Veggies!

Stir the quarter-sliced zucchini and the broccoli pieces into the skillet of chicken and quinoa until combined. Place a lid on the skillet and cook on Medium-Low heat for 13-15 minutes.

When done, the remaining liquid should be fully absorbed into the quinoa, and the zucchini and broccoli should be fork-tender.

The last step is to add the halved cherry tomatoes to the skillet. Give them a gentle stir to incorporate them into the dish, then remove the pan from the heat source, and serve.

NOTE: I used multi-colored cherry tomatoes (more COLOR!), because we grew them in our garden. If you have them, use them, but good ol’ red cherry tomatoes are perfect!

Serve The Chicken, Quinoa And Veggies

This recipe (as written) will yield two generous main dish servings. Transfer the chicken, quinoa and veggies to individual serving bowls or plates, and dig in while it is hot!

I’m confident you’re going to be surprised by how filling this meal is! Enjoy those healthy veggies bringing their color, texture and flavor to this dish. YUM!

I really hope you enjoy this nutritious, flavorful (and veggie packed) dish! Chicken, Quinoa and Veggies is very filling, bursting with great tasting vegetables, and it is simple to prepare!

Thanks for stopping by, and I invite you to come back again soon for more family-friendly recipes. Take care, may God bless you, and have a 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 LOTS of fantastic tasting chicken recipes to choose from, including:

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1^st and 15^th) with lots of recipes, tips, etc..
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Recipe Adapted From: The book “Food Meets Faith”, by Isabel D. Price / New Life Promise, page 75, published by Live Smart Solutions, LLC, in 2019

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Chicken, Quinoa and Veggies

Prep Time

10 mins

Cook Time

35 mins

Total Time

45 mins

Chicken, Quinoa and Veggies is a nutritious, tasty dish with chicken, zucchini, broccoli, bell pepper, garlic, cherry tomatoes and quinoa!

Category: Entree, Main Course

Cuisine: All Cuisines

Keyword: chicken, quinoa and veggies

Servings: 2

Calories Per Serving: 278 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

2 teaspoons olive oil
2 cloves garlic minced
½ medium green bell pepper (or color combo) chopped
8 ounces boneless, skinless chicken breast =½ pound, cut in bite-sized pieces
½ teaspoon salt
¼ teaspoon ground black pepper
¼ teaspoon onion powder
¼ cup uncooked quinoa
⅓ cup water
½ cup fresh, chopped broccoli cut in bite-sized pieces
½ medium zucchini sliced and quartered
½ cup cherry tomatoes sliced in half

US Customary - Metric

Instructions

Heat olive oil in large skillet on Medium heat. Add garlic: cook, stirring often for 30 seconds (don't burn garlic!).
Stir in chicken cubes, and bell peppers. Cook, stirring occasionally, for 5 minutes. Season with salt, pepper, and onion powder; stir to combine. NOTE: Chicken may not be fully cooked, but will finish cooking later.
Add quinoa and water to skillet; stir to combine. Bring liquid to a boil on Medium-High heat. Put a lid on the skillet; reduce heat to Medium-Low. Cook for 10-12 minutes, keeping skillet covered. There might still be small amount of liquid in skillet when done.
Add zucchini and broccoli; stir to combine. Place lid on skillet; cook on Medium-Low 13-15 minutes. When done, remaining liquid should be absorbed into quinoa, and zucchini and broccoli should be fork-tender.
Gently stir in halved cherry tomatoes. Give them a gentle stir to incorporate into the dish. Remove skillet from heat source. Serve hot, and enjoy!

Nutrition Facts

Chicken, Quinoa and Veggies

Amount Per Serving (1 (1/2 of total))

Calories 278 Calories from Fat 81

% Daily Value*

Fat 9g14%

Saturated Fat 1g6%

Trans Fat 0.01g

Polyunsaturated Fat 2g

Monounsaturated Fat 4g

Cholesterol 73mg24%

Sodium 733mg32%

Potassium 890mg25%

Carbohydrates 21g7%

Fiber 4g17%

Sugar 3g3%

Protein 29g58%

Vitamin A 571IU11%

Vitamin C 64mg78%

Calcium 50mg5%

Iron 2mg11%

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

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25
Apr
2023

Mexican Red Lentil Soup

categories: Meatless Meals, Soups

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Mexican Red Lentil Soup has all the flavor of a good chili recipe, but it’s a meatless soup you’ll really love, with enough for 7 helpings!

Mexican Red Lentil Soup is a yummy, meatless main dish that is packed with flavor! If you enjoy chili, I’m confident you will enjoy this recipe, as well. Whether you’re a vegetarian or not, this soup is wonderful, budget friendly, and it’s worth checking out.

Red lentils (or other lentils) are an amazingly inexpensive, but high in protein superfood! Did you know that lentils have been around for thousands of years? Yes, they have!

Lentils contain large amounts of vitamins, minerals, potassium, fiber and polyphenols (think antioxidants!), and are a wonderful source of protein in “meatless” dishes.

If you’re not too familiar with lentils… what they are and to learn more about their history and nutritional value, check out the info on this amazing food source here.

Today I want to share this yummy recipe I found online many years ago online. So… here we go!

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

Rinse And Drain, Rinse And Drain!

Lentils need to be rinsed several times before cooking, to clean them. Pour the red lentils into a large saucepan (one that has a lid). Cover the lentils completely with water.

Stir or swirl them around in the water, then cover the pan with the lid, and drain off the water. Be sure to hold the lid on tightly so the lentils can’t “escape” while draining!

Repeat this process 1-2 more times or until the water becomes mostly clear, to ensure the lentils are cleaned and “good to go”.

Cook The Lentils

Add 4 cups of fresh water back into the pan with the lentils, and cover the pan. Turn the heat to HIGH, and let the water come to a boil

Once the water has begun boiling, turn off the heat, then remove the pan from the heat source. Keeping the lid on, let the lentils rest for 20 minutes, without disturbing.

Cook The Veggies While Lentils Are “Resting”

Place a large soup pot on the stovetop, and add olive oil. Begin to heat the oil on medium-low, then add diced onions and minced garlic.

Continue to cook, stirring often, until onions have become tender, then add diced celery, and stir to combine. Cook for a couple minutes until the celery starts to get soft.

The next ingredients to add to the pan are fire-roasted canned tomatoes, chili powder, turmeric, ground cumin and hot sauce.

NOTE: For the hot sauce I use Tabasco sauce, and use between 6-8 dashes, but if you like it HOT, add 10-15 dashes.

Stir these ingredients until they are fully combined, and then you are ready to finish this soup with lentils and broth.

Drain The Cooked Lentils

Drain the remaining water off of the cooked red lentils, then add the lentils to the soup pan. Pour the vegetable broth into the soup pot, as well.

Give the Mexican red lentil soup a stir to incorporate all the ingredients, then let the soup simmer (uncovered) on medium-low heat for 15 minutes.

Final Step Before Serving

After 15 minutes the soup will be nice and hot. Stir in chopped cilantro leaves, then squeeze in the the juice of one medium-sized lime.

Stir these ingredients into the soup, then take a little taste. Add salt or more hot sauce, if desired, to suit your taste. Now your Mexican Red Lentil Soup is ready to serve!

Enjoy A Bowl Of Mexican Red Lentil Soup

This soup will yield about 7 servings in total. Ladle each portion (about 1½ cups per serving) into bowls, serve hot… and enjoy!

I really hope you have the chance to make this delicious Mexican Red Lentil Soup for those you love. It’s REALLY good, and I’m sure you will enjoy it.

Store any leftover soup in an airtight container in the refrigerator for up to 3-4 days. It can be easily reheated on the stovetop or in a microwave. It freezes fairly well, also.

Thank you for stopping by today. I invite you to 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, including:

Want More Recipes? Get My FREE Newsletter!

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

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

Find Me On Social Media:

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

Original recipe source, and with thanks to Beth Moncel, at: https://www.budgetbytes.com/2009/12/mexican-lentil-stew/

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Mexican Red Lentil Soup

Prep Time

10 mins

Cook Time

40 mins

Total Time

50 mins

Mexican Red Lentil Soup has all the flavor of a good chili recipe, but it's a meatless soup you'll really love, with enough for 7 helpings!

Category: Main Dish, Soup

Cuisine: Mexican

Keyword: Mexican red lentil soup

Servings: 7 (1½ cups per serving)

Calories Per Serving: 250 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

2 cups dry red lentils
1 Tablespoon olive oil
1 medium yellow onion peeled, diced
4 stalks celery diced
4 cloves garlic minced
29 ounces canned fire-roasted diced tomatoes =two 14.5 ounce cans
½ Tablespoon chili powder
1 teaspoon ground cumin
½ teaspoon ground turmeric
4 cups vegetable broth
6-8 dashes Tabasco sauce or other hot sauce + more if heat desired!
1 medium lime (juice of)
½ cup chopped cilantro stems removed

US Customary - Metric

Instructions

Put lentils in a large pot (one with a lid). Cover completely with water. Stir or swirl them around in water; tightly cover pan with lid; drain water out. Repeat 1-2 more times until water is fairly clear.
Add 4 cups water to pan with lentils; cover pan. Turn heat to HIGH; let water come to a boil. Once boiling, turn off heat. Keeping lid on, let lentils rest 20 minutes, undisturbed.
Place large soup pot on stovetop; add olive oil. Heat oil on medium-low; add diced onions and minced garlic. Cook, stirring often, until onions are tender, then add celery; stir to combine. Cook 2-3 minutes until celery becomes tender.
Add tomatoes, chili powder, turmeric, ground cumin and hot sauce into pot; stir until combined. NOTE: For hot sauce I use Tabasco sauce, and use between 6-8 dashes; if you like it HOT, add 10-15 dashes.
Drain any remaining cooking water off lentils, then add lentils to soup pot. Stir in vegetable broth, until combined. Let soup simmer (uncovered) on medium-low heat for 15 minutes.
Stir in chopped cilantro (discarding stems), and juice of one lime. Taste the soup. Add salt or more hot sauce, if desired.
This soup will yield about 7 servings total. Ladle 1½ cups soup per serving into bowls. Serve hot... and enjoy!

Nutrition Facts

Mexican Red Lentil Soup

Amount Per Serving (1 serving (about 1½ cups))

Calories 250 Calories from Fat 27

% Daily Value*

Fat 3g5%

Saturated Fat 0.4g3%

Polyunsaturated Fat 1g

Monounsaturated Fat 2g

Sodium 753mg33%

Potassium 611mg17%

Carbohydrates 42g14%

Fiber 18g75%

Sugar 6g7%

Protein 15g30%

Vitamin A 1131IU23%

Vitamin C 9mg11%

Calcium 86mg9%

Iron 5mg28%

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

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