Category: Main Dishes


Feb
2024

Chicken Green Chile Enchiladas

categories: Chicken, Main Dishes, Mexican / Southwestern
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Delicious Chicken Green Chile Enchiladas are filled with shredded chicken, 3 cheeses, green chiles, and are covered in green sauce (makes 8)!
Delicious Chicken Green Chile Enchiladas are filled with shredded chicken, 3 cheeses, green chiles, and are covered in green sauce (makes 8)!

Do you enjoy enchiladas? We LOVE them, and I make several kinds (cheese, pork, beef and chicken). This recipe is one I came up with many years ago, and continue to make for my husband and I.

The recipe is simple enough. Combine the filling ingredients, fill eight medium sized flour tortillas, place in pan, and cover with green enchilada sauce and more cheese. After baking them, the finished enchiladas taste wonderful!

I try to cook the chicken ahead of time, then the preparation of these yummy, cheesy chicken enchiladas goes really quickly. Here’s how to make chicken green chile enchiladas. I think you’re going to enjoy them!

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

Shred Cooked Chicken

This recipe for enchiladas requires 2 cups of shredded chicken. I simply boil boneless chicken breasts in water until fully cooked, and try to cook them ahead of time.

Once cooked, drain and then shred the chicken using two forks OR put them in a Kitchen Aid mixer, and let the machine do the work!

Have you ever tried shredding chicken with a Kitchen Aid mixer before? It’s so easy. Put the cooked chicken in the bowl, and turn it on from low progressing to medium speed and in a very short time, the chicken will be shredded!

Cooked boneless, skinless chicken breasts are placed in a stand mixer to shred.The stand mixer completely shreds the cooked chicken breast quickly.

Prepare The Enchilada Filling

Place the shredded chicken, softened cream cheese, diced green chiles, jack cheese, and cheddar cheese in a medium sized mixing bowl.

Add cumin, onion powder and garlic powder. Use a fork to mix these ingredients until fully combined. Take a tiny bite, then season with salt and pepper, to suit your taste.

Chicken, cream cheese, green chiles, jack and cheddar cheeses in a bowl.Seasonings are added to the chicken enchilada filling in a bowl.

Fill the Enchiladas

Before filling the enchiladas, spoon enough of the green enchilada sauce into a rimmed baking pan to barely cover the bottom (approx. 3-4 Tablespoons). If using smaller baking dishes, you may have to use two pans for the enchiladas (see my 2nd photo below).

Fill eight medium sized flour tortillas with the chicken mixture by evenly dividing it between the tortillas. NOTE: This “typically” is about 3-4 Tablespoons of chicken filling per enchilada.

Spoon the chicken mixture in a strip down the middle of each tortilla. Roll the tortilla around the filling, and then place the filled tortillas, seam side down into the prepared baking pan.

Filled enchiladas are placed in a baking dish for cooking.

Evenly divide the remaining green enchilada sauce over the top of each of the enchiladas, spreading it, to cover.

Green enchilada sauce is spooned over the chicken green chile enchiladas.

Bake The Chicken Green Chile Enchiladas

Sprinkle the chicken green chile enchiladas with the reserved jack and cheddar cheeses. Now it’s time to cook them.

Bake the enchiladas at 375°F (covered) for 20-22 minutes, removing the foil halfway through the baking time. When done, the cheese on top will be melted, and the sauce should be bubbly around the edges of the pan.

Grated jack and cheddar cheeses are sprinkled on top of the enchiladas.

Serve The Chicken Green Chile Enchiladas

Transfer the baking pan(s) from the oven to a wire rack, and let the enchiladas cool for a couple minutes before removing them from the pan.

Use a spatulas (or two, if needed) to transfer the chicken green chile enchiladas onto individual plates. If desired, garnish the enchiladas with sour cream, guacamole, and/or cilantro.

The garnishes are your choice, of course. Honestly, these enchiladas are good just the way they are, so many times we don’t add a thing to them! Serve them while they are hot… and enjoy!

Two hot, baked chicken green chile enchiladas are served on a white plate.An enchilada is cut open, revealing the chicken filling inside.

I hope you have the chance to make these enchiladas, and trust you will enjoy them as much as we do. They’re really tasty!

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

Looking For More Mexican/Southwestern 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 Mexican and Southwestern-style recipes to check out, 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?

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Chicken Green Chile Enchiladas
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
 

Delicious Chicken Green Chile Enchiladas are filled with shredded chicken, 3 cheeses, green chiles, and are covered in green sauce (makes 8)!

Category: Main Dish
Cuisine: Mexican, Southwestern
Keyword: chicken green chile enchiladas
Servings: 8 enchiladas
Calories Per Serving: 320 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 2 cups cooked, shredded chicken breast
  • 8 ounces light cream cheese softened
  • 4.5 ounces chopped green chiles (canned)
  • 1 cup grated cheddar cheese **DIVIDED USE
  • 1 cup grated jack cheese **DIVIDED USE
  • ¼ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • ¼ teaspoon ground cumin
  • salt and pepper, to taste
  • 8 medium flour tortillas
  • 10 ounces green enchilada sauce (canned)
US Customary - Metric
Instructions

  1. Preheat oven to 375℉. Spoon enough enchilada sauce into a 9"x13" baking pan to barely cover the bottom (approx. 3-4 Tablespoons). Set aside.

  2. Place shredded chicken, cream cheese, green chiles, ¾ cup of jack cheese, and ¾ cup of cheddar cheese in a medium sized mixing bowl. Add cumin, onion powder and garlic powder. Use a fork to mix until combined. Take bite; season with salt and pepper, as desired.

  3. Fill tortillas with chicken mixture, evenly dividing it between 8 tortillas. NOTE: This "typically" is about 3-4 Tablespoons filling per enchilada. Spoon chicken mixture in a strip down the middle of each tortilla. Roll the tortilla around the filling; place seam side down in prepared baking pan.

  4. Evenly divide remaining enchilada sauce over the top of the enchiladas, spreading to cover. Sprinkle with remaining ¼ cup jack cheese and ¼ cup cheddar cheese. Cover pan with aluminum foil.

  5. Bake enchiladas at 375°F (covered) for 20-22 minutes, removing the foil halfway through baking time. When done, cheese should be melted, enchiladas are heated through, and sauce is bubbly around edges of the pan.

  6. Transfer pan to a wire rack; let enchiladas cool 1-2 minutes before removing them from the pan. Use a spatula (or two) to transfer enchiladas onto plates. If desired, garnish with sour cream, guacamole, and/or cilantro. Serve and enjoy!

Nutrition Facts
Chicken Green Chile Enchiladas
Amount Per Serving (1 enchilada)
Calories 320 Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 9g56%
Trans Fat 0.01g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 66mg22%
Sodium 1011mg44%
Potassium 289mg8%
Carbohydrates 21g7%
Fiber 2g8%
Sugar 5g6%
Protein 20g40%
Vitamin A 675IU14%
Vitamin C 7mg8%
Calcium 300mg30%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Delicious Chicken Green Chile Enchiladas are filled with shredded chicken, 3 cheeses, green chiles, and are covered in green sauce (makes 8)!


Feb
2024

Ham And Parmesan Gnocchi

categories: Main Dishes, Pork
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Ham and Parmesan Gnocchi with spinach is a simple, filling main dish. It’s easy to make (with pre-made gnocchi) and is absolutely delicious!
Ham and Parmesan Gnocchi with spinach is a simple, filling main dish. It's easy to make (with pre-made gnocchi) and is absolutely delicious!

Looking for a quick meal to serve after a busy day? I hope you’ll try this recipe for Ham and Parmesan Gnocchi. The recipe (for 4) comes together in hardly no time at all, and is filling and delicious.

Thanks to the convenience of store-bought potato gnocchi, this recipe is a cinch to make, with minimal effort. Basically you will boil the gnocchi, then add it to a cooked ham, onion, garlic, butter, spinach, Parmesan and cream mixture.

Can you multi-task? If you boil the gnocchi while you are preparing the rest of the dish, this dish will only take about 15 minutes from start to finish!

It’s a simple, tasty recipe I believe you’ll enjoy! Here’s how to make Ham and Parmesan Gnocchi.

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

Cook The Butter, Ham and Onions

Melt 5 Tablespoons butter on Medium heat in a large skillet. Once the butter has melted, add cubed ham and diced onion.

Cook this until the onions become translucent in color and tender, stirring often. This usually will take about 3-4 minutes.

Cooked ham pieces are cooked in melted butter in a large skillet.Chopped onions are cooked with small ham pieces in melted butter.

Cook The Gnocchi

TIP: Packaged gnocchi only takes a few minutes to cook. If you boil the water for the gnocchi in a separate pan while melting the butter in step #1, you can save time by multi-tasking!

While the onions and ham are cooking, cook the gnocchi in boiling water, according to the package directions. Gnocchi is done cooking when they float to the top of the boiling water.

Potato gnocchi are cooked in boiling water until done.

Time To Add The Baby Spinach

Once you begin cooking the gnocchi, go back to the skillet with the ham and onion. Add fresh baby spinach leaves to the skillet, and stir to combine the ingredients.

As the spinach leaves begin wilting from the heat, add a heaping teaspoon of minced garlic and stir to combine. Be careful to not let the garlic burn or it will become bitter.

Baby spinach leaves are added to the skillet with ham, butte and onions.The spinach begins to wilt in the heat of the skillet.

Time To Add The Cooked Gnocchi

When the spinach is fully wilted (1-2 minutes), add the cooked and drained gnocchi to the skillet, and stir again, until combined.

Once spinach is wilted, this dish is ready for some sauce.

Stir 3 Tablespoons of heavy whipping cream and 3 Tablespoons of grated Parmesan cheese into the gnocchi. Stir well, until the sauce is covering the other ingredients.

Season with a little black pepper. You can taste the gnocchi and then add salt, if desired. I find the Parmesan cheese and ham add enough saltiness, but it’s your choice.

Whipping cream, Parmesan cheese and black pepper are added to gnocchi.

Serve The Ham And Parmesan Gnocchi

Continue cooking only until everything is heated through, and then transfer the hot Ham and Parmesan Gnocchi to a serving bowl.

Garnish the gnocchi with additional Parmesan cheese, if desired. Serve immediately while hot, and enjoy this delicious main dish. It tastes wonderful! 

The ham and Parmesan gnocchi is served hot, in a white bowl.A close up of the Ham and Parmesan Gnocchi with spinach, on a white plate.

I hope you have the chance to try this delicious meal, and trust you (and those you love) will enjoy it as much as we do.

Thank you for stopping by today. I’m so grateful you did, and 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 GNOCCHI Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have several delicious recipes featuring gnocchi, 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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Ham And Parmesan Gnocchi
Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
 

Ham and Parmesan Gnocchi with spinach is a simple, filling main dish. It's easy to make (with pre-made gnocchi) and is absolutely delicious!

Category: Main Dish
Cuisine: All Cuisines
Keyword: ham and Parmesan gnocchi
Servings: 4
Calories Per Serving: 451 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 5 Tablespoons butter
  • 2 Tablespoons chopped yellow onion
  • 1½ cups cooked ham (cut in cubes)
  • 1½ cups fresh baby spinach
  • 1¼ teaspoons minced garlic
  • 4 Tablespoons heavy whipping cream
  • 4 Tablespoons grated Parmesan cheese
  • ½ teaspoon ground black pepper
  • salt and additional Parmesan for garnish (if desired)
  • 16 ounces potato gnocchi (some pkgs. may be 17.5 ounces)
US Customary - Metric
Instructions

  1. TIP: Packaged gnocchi only takes a few minutes to cook. If you boil the water for the gnocchi in a separate pan while melting the butter in step #1, you can save time by multi-tasking!

  2. Melt butter on Medium heat in a large skillet. Add ham and onion. Cook until onions are translucent and tender, stirring often (3-4 minutes).

  3. While cooking ham/onions, cook gnocchi in a saucepan of boiling water, according to pkg. directions. Drain well, when done.

  4. Add baby spinach to skillet; stir to combine. As spinach wilts, add garlic; stir to combine. Don't let garlic burn or it becomes bitter. When spinach is fully wilted (1-2 minutes), add the cooked, drained gnocchi; stir to combine.

  5. Stir whipping cream and Parmesan cheese into the gnocchi, until sauce covers all ingredients. Season with pepper. Taste and add salt, if desired. Cook only until heated through.

  6. Transfer gnocchi to a serving bowl. Garnish with additional Parmesan, if desired. Serve immediately. Enjoy!

Nutrition Facts
Ham And Parmesan Gnocchi
Amount Per Serving (1 (1/4 of total))
Calories 451 Calories from Fat 225
% Daily Value*
Fat 25g38%
Saturated Fat 14g88%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 7g
Cholesterol 90mg30%
Sodium 1087mg47%
Potassium 224mg6%
Carbohydrates 43g14%
Fiber 3g13%
Sugar 1g1%
Protein 15g30%
Vitamin A 1758IU35%
Vitamin C 14mg17%
Calcium 99mg10%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Ham and Parmesan Gnocchi with spinach is a simple, filling main dish. It's easy to make (with pre-made gnocchi) and is absolutely delicious!


Jan
2024

Baked Chicken Thighs and Legs

categories: Chicken, Main Dishes
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Baked Chicken Thighs And Legs is a SIMPLE recipe for juicy baked chicken! Covered in a dry seasoning mix, they have great flavor, too!
Baked Chicken Thighs And Legs is a SIMPLE recipe for juicy baked chicken! Covered in a dry seasoning mix, they have great flavor, too!

If you happen to be looking for a simple, delicious chicken recipe, I hope you will check this one out! Baked Chicken Thighs And Legs are really easy to prepare with very minimal prep time or effort, and the results are wonderfully delicious!

You can use chicken thighs (bone-in is preferred) OR any combination of chicken thighs AND legs, which is how I prefer to make this dish.

The end result (after baking) is juicy chicken that has a great combination of spices and brown sugar, bringing great flavor to a simple dish. Here’s how to make baked chicken thighs and legs.

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

Make The Spice Rub For The Chicken

Before making the spice rub, preheat your oven to 400°F. Line a 13″ x 9″ baking pan with parchment paper (or aluminum foil).

 Place Italian seasoning, brown sugar, garlic powder, paprika, onion powder, salt and pepper in a small bowl. Stir or whisk the dry spices together until they are fully mixed.

This mixture is the dry spice rub you will use to season the chicken the chicken thighs and legs. Once fully combined, set the bowl aside for a moment while you prepare the chicken.

Spices are placed in a bowl and they'll be used to season the chicken.Six spices are combined with brown sugar to make a spice rub for chicken.

A Note About The Chicken 

NOTE: This recipe calls for 8 total pieces of chicken (only 7 shown in photo below). You can use any combination you wish, including 8 thighs (or 5 thighs and 3 legs, etc.), which is what I typically use.

The recipe will yield about 6 servings. I only eat one chicken thigh when I cook this dish, but my husband likes to eat two pieces… a thigh AND a leg.

If you need more chicken for a larger family (or more adults), simply adjust the amount of chicken and seasoning mix accordingly. It is easy to do, so make it your own!

The chicken used in the recipe is bone-in and skin-on. That being said, if you only have boneless, skinless chicken thighs, your cooking time will be about 10 minutes less to cook the chicken through to a safe internal temperature.

Prepare The Chicken For Baking

First, pat the chicken pieces dry, using paper towels to absorb the moisture. Once dried, place the chicken in the prepared baking dish, in a single layer.

Rub or brush the chicken pieces with olive oil (on BOTH sides). Next, sprinkle each side with the spice mix, making sure to rub the spices into the chicken.

Once the chicken pieces are oiled and seasoned on BOTH sides, re-position them in the prepared baking dish, with the skin side UP.

Chicken thighs and legs are patted dry using paper towels.Seasoning mix is applied to both sides of the chicken pieces.

Time To Bake The Chicken

Place the chicken thighs and legs into a preheated oven. Bake at 400°F. for approximately 30-40 minutes. The baking time may vary slightly in that range, because of the different size chicken thighs that you may use.

When done the internal temperature of the chicken should register 165°F. You can check the temp. by inserting a digital meat thermometer into a thick piece of the chicken thigh.

Baked chicken thighs and legs are cooked for 30-40 minutes in oven.

Transfer the cooked chicken thighs and legs out of the baking dish and onto a large platter, and serve immediately.

A white platter with baked chicken thighs and legs on it.A close up of the baked chicken on a white plate, ready for serving.

Serve The Baked Chicken Thighs And Legs

This is such a nice comfort food type meal for us. My husband loves mashed potatoes and petite peas served with this chicken, when we have it for dinner.

Whether you like eating 1 thigh and 1 leg, 2 legs, 1 thigh, or 2 thighs on your plate (so many combos!), I am confident you will enjoy this simply prepared, yet tasty chicken!

Two baked chicken legs on a plate with mashed potatoes and peas.Mashed potatoes and peas are served on plate with two baked chicken thighs.

I hope you have the chance to make this yummy dish. Thank you for stopping by, and I invite you to come back soon for more family-friendly recipes. 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 wonderful 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:

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

Author's signature

Original recipe source (and with thanks to) Kristine, at: https://kristineskitchenblog.com/baked-chicken-thighs/

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Baked Chicken Thighs and Legs
Prep Time
10 mins
Cook Time
35 mins
Total Time
45 mins
 

Baked Chicken Thighs And Legs is a SIMPLE recipe for juicy baked chicken! Covered in a dry seasoning mix, they have great flavor, too!

Category: Main Dish
Cuisine: All Cuisines
Keyword: baked chicken thighs and legs
Servings: 6
Calories Per Serving: 453 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For Chicken: You will need approx. 3 pounds bone-in chicken legs and thighs in total (this is the combo I use)
  • 6 bone-in chicken thighs
  • 2 chicken legs
  • 1½ Tablespoons extra virgin olive oil
To Make Seasoning Mix:
  • 1 Tablespoon Italian seasoning
  • 2 teaspoons garlic powder
  • 2 teaspoons paprika
  • 2 teaspoons brown sugar
  • 1 teaspoon onion powder
  • ½ teaspoon salt (table salt) (or use 1 t. coarse Kosher salt)
  • ½ teaspoon black pepper
US Customary - Metric
Instructions

  1. Preheat your oven to 400°F. Line a 13" x 9" baking pan with parchment paper (or aluminum foil).

  2. Place Italian seasoning, garlic powder, paprika, brown sugar, onion powder, salt and pepper in a small bowl. Stir or whisk spices together until fully combined.

  3. Pat chicken pieces dry, using paper towels to absorb moisture. Once dried, place chicken in prepared baking dish in a single layer. Rub or brush chicken pieces with olive oil (on BOTH sides). Next, sprinkle each side with spice mix, making sure to rub the spices into the chicken. Once chicken is oiled/seasoned on BOTH sides, re-position pieces in baking dish, skin side UP.

  4. Bake chicken at 400°F. for 30-40 minutes. Do not turn the chicken during this time. Your total baking time may vary slightly, based on the size of chicken pieces used. When done, internal temp. of chicken should register 165°F. Check temp. by inserting a digital meat thermometer into a thick piece of a chicken thigh.

  5. Transfer cooked chicken out of the baking dish and onto a large platter; serve immediately. Enjoy!

Nutrition Facts
Baked Chicken Thighs and Legs
Amount Per Serving (1 thigh)
Calories 453 Calories from Fat 306
% Daily Value*
Fat 34g52%
Saturated Fat 9g56%
Trans Fat 0.1g
Polyunsaturated Fat 7g
Monounsaturated Fat 15g
Cholesterol 182mg61%
Sodium 343mg15%
Potassium 428mg12%
Carbohydrates 4g1%
Fiber 1g4%
Sugar 1g1%
Protein 31g62%
Vitamin A 496IU10%
Vitamin C 0.2mg0%
Calcium 34mg3%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Baked Chicken Thighs And Legs is a SIMPLE recipe for juicy baked chicken! Covered in a dry seasoning mix, they have great flavor, too!


Jan
2024

Stuffed Dover Sole For Two

categories: Main Dishes, Seafood
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Stuffed Dover Sole For Two features rolled fillets filled with rice, cheese and broccoli, covered with a lemon butter sauce and baked. Yummy!
Stuffed Dover Sole For Two features rolled fillets filled with rice, cheese and broccoli, covered with a lemon butter sauce and baked. Yummy!

Do you enjoy Dover sole? We like the Dover sole fillets, because they are mild in flavor, inexpensive to buy, and are very adaptable to the many ways they can be prepared.

Today I want to share a simple, but delicious recipe for Stuffed Dover Sole For Two, and hope you enjoy it like we do. With a little bit of pre-planning, this can be a very quick meal to get on the table, and it tastes and looks great, too!

The recipe makes four rolled and stuffed pieces of Dover sole. We usually serve two fillets per person because once rolled, the fish fillets are small, but you could serve four people (1 fillet per person) if you want smaller servings. Here’s how to make this dish.

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

Make The Simple Lemon Butter Sauce

Preheat your oven to 350°F. before beginning, because the prep for the fish only takes a few minutes. Grease or spray a medium baking dish on the bottom, and set aside. 

Now let’s make the sauce. In a small bowl, stir lemon juice, melted butter, salt and black pepper together until fully combined. Set the bowl aside while you prepare the stuffing for the fish.

You will use part of this sauce in the filling and then use the remaining sauce to drizzle on the fish roll-ups before they are baked.

Lemon juice, melted butter, salt and pepper combine to make the sauce.

Combine The Stuffing Ingredients

Now you’re ready to make the filling for the fish fillets. This rice, cheese, and broccoli stuffing will be rolled up in each of the fish fillets before baking.

In a separate medium-sized bowl, combine cooked broccoli, cooked brown (or white) rice, grated cheese, salt, pepper, and ½ TABLESPOON of the lemon butter sauce. Stir gently until these ingredients have been combined.

TIP: If possible, pre-cook the broccoli and rice for the dish early in the day (or the night before). I like to do that, so when I’m ready to make our dinner, they’re already cooked, and this dish takes less prep time.

Cooked rice, broccoli, grated cheese and spices for stuffing, in a metal bowl.After mixing, the stuffing ingredients are ready to add to the fish.

Prepare The Dover Sole For Baking

Lay the fish fillets out on several thicknesses of paper towels, and blot the fish on both sides, to remove excess moisture.

Divide the rice/broccoli/cheese mixture evenly down the middle of each fillet, covering the entire length of the piece of fish. It typically averages out to approximately ½ cup of filling per piece of fish.

Dover sole fillets on paper towels, to absorb excess moisture.Broccoli, cheese and rice mixture is used to top the Dove sole filets.

Into The Baking Dish They Go

Carefully roll up each piece of fish starting with the short end, then place them into the prepared baking dish, with the seam side DOWN.

If any of the stuffing falls out while transferring the fish to the baking dish, just pick it up and put it back inside! Place the fish roll-ups side by side in the dish, because they will give support and hold together better while baking.

Evenly divide and pour (or brush) the remaining butter mixture over the top of the fish fillets. Now the Stuffed Dover Sole for Two is ready for the oven!

Fish fillets are rolled around the stuffing and placed in greased baking dish.Lemon butter sauce is drizzled over Stuffed Dover Sole For Two before baking.

Bake The Fish

Bake the fish at 350°F for 20-25 minutes (uncovered) OR until the fish flakes easily with a fork. Check the fish for “doneness” at 20 minutes.

Depending on the thickness of the fillets used, it may take 3-5 more minutes to finish cooking all the way through. The fish will be pale and opaque on the surface once fully cooked.

Remove the baking dish from the oven. Lightly sprinkle the top of each piece with paprika. The paprika adds extra color and flavor to the Dover sole, so don’t skip this final step.

Paprika is sprinkled over the Stuffed Dover Sole For Two, once baked.

Serve The Stuffed Dover Sole For Two

Use a spatula to transfer the Stuffed Dover Sole For Two onto serving plates. We serve two fillets per person for a filling meal (they’re fairly small once rolled and baked), but the serving size is your choice.

Serve with lemon slices on the side, so the juice can be squeezed over each piece, and then enjoy this simple, delicious dish.

Stuffed Dover Sole For Two has a simple, classic flavor I believe you’ll appreciate. The small amount of rice, cheese, broccoli, etc. in the filling adds additional color, texture, nutrients and flavor to the fish.

Lemon slices are used to garnish the Stuffed Dover Sole For Two on the plate.

I really hope you have the opportunity to try this recipe or Stuffed Dover Sole For Two. If you choose to pre-cook the rice and broccoli ahead of time, this is a really quick meal to pull together at the last minute!

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

Looking For More SEAFOOD Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have a wonderful variety of seafood 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:

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

Author's signature

Recipe adapted from: https://www.lovetoknow.com/food-drink/recipes/filet-sole-recipes

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Stuffed Dover Sole For Two
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 

Stuffed Dover Sole For Two features rolled fillets filled with rice, cheese and broccoli, covered with a lemon butter sauce and baked. Yummy!

Category: Main Course
Cuisine: American
Keyword: stuffed Dover sole
Servings: 2 (two fillets per serving)
Calories Per Serving: 396 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For Butter Sauce:
  • 1 Tablespoon butter, melted **DIVIDED USE**
  • ½ Tablespoon fresh lemon juice
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
For Fish:
  • 16 ounces Dover sole fillets = four (4 oz. each) boneless, skinless fillets
  • 1 cup cooked broccoli florets chopped, cooked, drained
  • ½ cup cooked brown rice can substitute white rice
  • ½ cup grated cheddar cheese
  • paprika to lightly sprinkle on baked fish.
  • 2 thin slices lemon each cut in half, for garnish
US Customary - Metric
Instructions

  1. Preheat oven to 350°F. Grease/spray a medium baking dish on the bottom; set aside. 

  2. In a small bowl, stir lemon juice, melted butter, salt and pepper until combined. Set bowl aside.

  3. In a separate medium-sized bowl, combine broccoli, rice, cheddar cheese, salt, pepper, and HALF (½)Tablespoon (only) of the lemon/butter sauce; stir until combined. TIP: If possible, pre-cook broccoli and rice early in the day (or the night before), for less prep time.

  4. Lay fish fillets out on paper towels; blot fish on both sides, to remove excess moisture. Divide rice/broccoli/cheese mixture evenly down the middle of each fillet, covering length of the fish. It should be about ½ cup filling per fillet.

  5. Carefully roll up each fillet starting with the short end. Place in prepared baking dish seam side DOWN. If any stuffing falls out while transferring the fillets, just pick it up and put it back inside! Place fish roll-ups side by side in dish, because they will support and hold together better while baking. Evenly divide and pour (or brush) remaining butter mixture over the top of the fish.

  6. Bake (uncovered) at 350°F for 20-25 minutes OR until fish flakes easily with a fork. Check it at 20 minutes, then cook more, if necessary (depending on thickness of the fish). The fish will still be pale/opaque once fully cooked. Remove from the oven. Lightly sprinkle the top of each piece with paprika.

  7. Use a spatula to transfer fish to serving plates. Serve immediately, with lemon slices on the side, and enjoy!

Nutrition Facts
Stuffed Dover Sole For Two
Amount Per Serving (2 fillets)
Calories 396 Calories from Fat 180
% Daily Value*
Fat 20g31%
Saturated Fat 10g63%
Trans Fat 0.3g
Polyunsaturated Fat 2g
Monounsaturated Fat 5g
Cholesterol 145mg48%
Sodium 1010mg44%
Potassium 577mg16%
Carbohydrates 16g5%
Fiber 2g8%
Sugar 1g1%
Protein 37g74%
Vitamin A 818IU16%
Vitamin C 43mg52%
Calcium 277mg28%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Stuffed Dover Sole For Two features rolled fillets filled with rice, cheese and broccoli, covered with a lemon butter sauce and baked. Yummy!


Dec
2023

Easy Fettucine Alfredo

categories: Italian, Main Dishes, Meatless Meals
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Make delicious, creamy and Easy Fettucine Alfredo for a special meal! It’s easy to make with only a few ingredients, and is a decadent dish!
Make delicious, creamy and Easy Fettucine Alfredo for a special meal! It's easy to make with only a few ingredients, and is a decadent dish!

Many, many years ago when I had our first son, we were invited to dinner at a dear friend Lona’s home to celebrate the birth of our first baby. Lona made us fettucine alfredo for dinner, and it was absolutely FABULOUS.

Before we left I asked her to please give me her recipe, and I’ve used this recipe ever since (over 40 years now). I was shocked to see how truly simple it was to make, but WOW… does it ever taste great!

Our sweet friend Lona passed away years ago, but her memory lives on in so many tangible ways in our lives. Every single time I make this

As most folks know, fettucine alfredo is definitely not a “diet friendly” meal, but every now and then ya just gotta go for it, right? The pasta is cheesy and delicious, and it really is simple to prepare. Here’s how to make it:

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

Cook The Fettucine Pasta

The first thing you will need to do is cook the fettucine pasta in a large saucepan, according to the package instructions. Once the pasta hits the boiling water it will cook for approximately 13 minutes.

While the pasta cooks, prepare the Alfredo sauce in a separate pan. That way the sauce will be done when the pasta is done!

Fettucine pasta is cooked in boiling water according to package instructions.

Make The Alfredo Sauce While Pasta Cooks

To make the Alfredo sauce, melt butter on LOW heat in a medium saucepan. Once the butter has melted, stir in garlic powder and a pinch of salt until combined.

Pour a pint of heavy whipping cream into the melted butter mixture, and stir, until combined. Cook this on a LOW simmer for 4-5 minutes, stirring often, but don’t let it boil.

Melted butter in saucepan is combined with garlic powder.A pint of heavy whipping cream is poured into the melted butter in pan.

Add The Parmesan Cheese

Add 1½ cups of fresh, finely grated Parmesan cheese and a small amount of salt into the Alfredo sauce mixture. I also add about ¼ cup of canned Parmesan cheese (i.e. “Kraft” green shaker container) to the mix.

TIP#1: If you don’t have (or like) canned Parmesan, simply add more freshly grated Parmesan cheese, to taste.

Stir these into the Alfredo sauce, and continue to cook on LOW heat, stirring often. Continue cooking until all the cheese has melted, but don’t let the sauce boil!

Tip #2: You can make the sauce ahead of time, then re-heat it (on LOW) in the pan right before the pasta is done cooking, to save time.

Lots of grated Parmesan cheese is added to the fettucine sauce in pan.A pan full of creamy sauce for the Easy Fettucine Alfredo.

Final Step

When the pasta is finished cooking and is tender to the bite, immediately drain off the hot water, then place the pasta back into the pan. DO NOT RINSE the pasta! You want it good and HOT!

Quickly pour all of the hot Alfredo sauce on top of the hot pasta. Use tongs to toss well and fully coat all the noodles with the sauce. Cook the fettucine and sauce for 1-2 minutes on low heat, until fully heated through.

Cooked fettucine pasta is drained after cooking and put back into hot pan.Thick alfredo sauce is poured over the hot pasta and tossed to combine.

Serve And Enjoy The Easy Fettucine Alfredo

Immediately portion each serving onto plates or into serving bowls. If desired, finely grate additional Parmesan on top of each serving, and garnish with fresh parsley.

Serve the easy fettucine alfredo immediately while still hot, and enjoy this delicious dish.

A bowl of Easy Fettucine Alfredo, topped with Parmesan cheese and parsley.

I hope you enjoy this recipe for easy fettucine alfredo as much as our family does. Even though it is decadent and a high calorie meal, this is a dish we always look forward to!

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

Looking For More PASTA 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 pasta dishes 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.

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Author's signature

Recipe adapted from: my dear friend Lona Wig (R.I.P.)

↓↓ PRINTABLE RECIPE BELOW ↓↓

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Easy Fettucine Alfredo
Prep Time
10 mins
Cook Time
13 mins
Total Time
23 mins
 

Make delicious, creamy and Easy Fettucine Alfredo for a special meal! It's easy to make with only a few ingredients, and is a decadent dish!

Category: Entree, Main Course
Cuisine: All Cuisines
Keyword: easy fettucine alfredo
Servings: 5
Calories Per Serving: 892 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 12 ounces dried fettucine pasta cooked according to pkg. instructions
For Alfredo Sauce:
  • 8 Tablespoons butter = 1 stick or ½ cup
  • ½ teaspoon garlic powder
  • ¼ teaspoon salt
  • 1 pint heavy whipping cream
  • 1½ cups fresh Parmesan cheese finely grated
  • ¼ cup canned Parmesan cheese (i.e. Kraft, Kroger, etc.)
(OPTIONAL) GARNISH: additional grated Parmesan and/or parsley if desired
    US Customary - Metric
    Instructions

    1. Cook fettucine in boiling water according to pkg. instructions (approx. 13 minutes). While pasta cooks, prepare Alfredo sauce in a separate pan.

    Make Alfredo Sauce:

    1. Melt butter on LOW heat in a medium saucepan. Once melted, stir in garlic powder and salt until combined. Pour in whipping cream; stir, until combined. Cook on a LOW simmer 4-5 minutes, stirring often, but don't let it boil.

    2. Add 1½ cups of fresh, finely grated Parmesan cheese and ¼ cup canned Parmesan cheese (i.e. "Kraft" green shaker container) to the mix. TIP#1: If you don't have (or like) canned Parmesan, add more fresh grated Parmesan cheese. Stir cheeses into the Alfredo sauce; cook on LOW heat, stirring often. Continue cooking until cheese has melted; do not let sauce boil! Tip #2: You can make sauce ahead of time, then re-heat it (on LOW) in the pan right before pasta is done cooking, to save time.

    Finish And Serve:

    1. When pasta is done, immediately drain the hot water. DO NOT RINSE PASTA! You want it HOT! Place drained pasta back into the pan. Quickly pour hot Alfredo sauce on top. Use tongs to toss well and fully coat pasta with sauce. Cook the fettucine and sauce 1-2 minutes on low heat, until heated through.

    2. Immediately portion each serving onto plates or into serving bowls. If desired, grate additional Parmesan on each serving, and garnish with fresh parsley. Serve easy fettucine alfredo immediately while hot, and enjoy!

    Nutrition Facts
    Easy Fettucine Alfredo
    Amount Per Serving (1 (1/5 of total))
    Calories 892 Calories from Fat 585
    % Daily Value*
    Fat 65g100%
    Saturated Fat 40g250%
    Trans Fat 1g
    Polyunsaturated Fat 3g
    Monounsaturated Fat 16g
    Cholesterol 243mg81%
    Sodium 913mg40%
    Potassium 329mg9%
    Carbohydrates 56g19%
    Fiber 2g8%
    Sugar 4g4%
    Protein 23g46%
    Vitamin A 2296IU46%
    Vitamin C 1mg1%
    Calcium 401mg40%
    Iron 2mg11%
    * Percent Daily Values are based on a 2000 calorie diet.

    Here’s one more to pin on your Pinterest boards!Make delicious, creamy and Easy Fettucine Alfredo for a special meal! It's easy to make with only a few ingredients, and is a decadent dish!


    Dec
    2023

    Salmon In Spinach Cream Sauce

    categories: Main Dishes, Seafood
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    Salmon In Spinach Cream Sauce is a simple, decadent seafood dish you’ll LOVE! This recipe can be made in 15 minutes (using only 1 skillet).
    Salmon In Spinach Cream Sauce is a simple, decadent seafood dish you'll LOVE! This recipe can be made in 15 minutes (using only 1 skillet).

    If you’re looking for a simple salmon recipe that is easy, pretty quick to prepare, AND tastes wonderful, here it is!

    Boneless, skinless salmon fillets are pan-seared in hot oil until browned on both sides. They are served on top of (and garnished with) a easy-to-make creamy, garlic, spinach and sun-dried tomato sauce.

    The convenient thing is this entire dish can be made using only ONE skillet, which also makes for easy clean up. YES!!! I found the original recipe on the Harry and David blog, made a few changes, and we really have enjoyed this lovely meal.

    The salmon is super delicious, and it’s perfect for serving on a busy night, without investing a lot of time or trouble making it! That a winning combination in my book.

    The recipe as written below makes two servings, but is VERY EASY to adapt for more servings. Here’s how to make it.

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

    Prepare The Salmon Fillets

    Pat the salmon fillets dry using paper towels to absorb the moisture. Sprinkle seasoning salt on top of each piece, dividing it evenly between the fillets.

    Boneless, skinless salmon fillets are patted dry, then seasoned lightly.

    Heat olive oil in a skillet on Medium heat until it is very hot, but not smoking. Lay the salmon fillets in the hot skillet with the seasoned side down.

    Cook the salmon for 3-4 minutes without moving, then carefully turn the fillets to the other side, using a spatula. The salmon should be nicely browned.

    Continue to cook the salmon for another 3-4 minutes or until it is fully cooked through, and flakes easily. Transfer the salmon fillets to a platter and cover with foil, to keep them warm.

    Two salmon fillets cook, seasoned side down, in hot oil in a skillet.The salmon fillets are flipped over to cook the other side.

    Make The Spinach Cream Sauce

    Use the same skillet (without rinsing) to make the spinach cream sauce. Turn the heat down to LOW. Stir minced garlic into the hot skillet, and cook it for 30 seconds, stirring often so it doesn’t burn.

    Add baby spinach, heavy whipping cream, and chopped, sun-dried tomatoes. NOTE: The sun-dried tomatoes should be the type that are packed in olive oil. Lightly drain them and chop before adding them to the sauce.

    Toss gently until these ingredients are combined. Stir often and cook on LOW heat only until the spinach has wilted. This will only take 2-3  minutes (don’t let the cream boil).

    Sauce is made with garlic, whipping cream, spinach and sun-dried tomatoes.The sauce is done when the spinach has wilted in the skillet.

    Transfer the salmon fillets back into the skillet on top of the spinach cream sauce, and then cover the skillet with a lid or foil.

    Heat on LOW only until the salmon is re-heated through (1-2 minutes), being careful to not let the cream sauce boil.

    Cooked salmon fillets are put back into skillet on top of the spinach sauce.

    Serve The Salmon In Spinach Cream Sauce

    To serve the salmon in spinach cream sauce, spoon a small amount of the spinach sauce on the serving plate.

    Place a salmon fillet on top of the sauce, and then spoon additional spinach cream sauce on top of the fish. Repeat this with the other fillet (or fillets) and serve immediately.

    Serve the salmon in spinach cream sauce with your favorite sides while hot, and enjoy this wonderful, decadent looking main dish!  

    Salmon In Spinach Cream Sauce, served with rolls and peas on the side.A serving of salmon in spinach cream sauce, served on a white plate.

    I’m confident you’re going to like salmon in spinach cream sauce, because it not only LOOKS good, it IS good! I hope you (and those you love) really enjoy it!

    Thank you 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, may God bless you, and have a GREAT 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 many delicious salmon recipes you might enjoy checking out, 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

    Recipe adapted from: Christina Lane, via The Table, at https://www.harryanddavid.com/blog/cast-iron-salmon-recipe/

    ↓↓ PRINTABLE RECIPE BELOW ↓↓

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    Salmon In Spinach Cream Sauce
    Prep Time
    5 mins
    Cook Time
    10 mins
    Total Time
    15 mins
     

    Salmon In Spinach Cream Sauce is a simple, decadent seafood dish you'll LOVE! This recipe can be made in 15 minutes (using only 1 skillet).

    Category: Entree-Seafood, Main Dish
    Cuisine: All Cuisines
    Keyword: salmon, spinach, cream sauce
    Servings: 2
    Calories Per Serving: 364 kcal
    Author: JB @ The Grateful Girl Cooks!
    Ingredients
    For Salmon:
    • 8 ounces boneless, skinless salmon fillets approx. 4 ounces per fillet
    • ½ teaspoon seasoning salt
    • 1 Tablespoon olive oil
    For Spinach Cream Sauce:
    • 1 teaspoon minced garlic
    • 2½ cups baby spinach (fresh)
    • ¼ cup sun-dried tomatoes (packed in oil) drained slightly and chopped
    • ¼ cup heavy whipping cream (OR half and half)
    • 1 pinch salt and pepper (1 pinch each) , to season sauce to taste
    US Customary - Metric
    Instructions

    1. Pat salmon dry with paper towels. Sprinkle salmon (top only) with seasoning salt.

    2. Heat olive oil in a skillet on Medium heat until very hot, but not smoking. Put salmon in skillet, seasoned side down. Cook 3-4 minutes, then carefully turn the fillets to the other side. Salmon should be nicely browned. Cook other side 3-4 minutes until fully cooked through, and flakes easily. Transfer salmon to a platter; cover with foil, to keep them warm.

    3. Use same skillet (without rinsing) to make spinach cream sauce. Turn heat down to LOW. Stir garlic into hot skillet; cook for 30 seconds, stirring often. Add spinach, whipping cream, and chopped, sun-dried tomatoes. Toss gently until combined. Stirring often, cook on LOW heat only until spinach has wilted. This takes 2-3  minutes (don't let cream boil).

    4. Carefully transfer salmon back into the skillet (on top of spinach cream sauce). Cover skillet with a lid or foil. Heat on LOW only until salmon is re-heated through (1-2 minutes), being careful to not let cream sauce boil.

    5. To serve, spoon a small amount of spinach sauce on a plate. Place a salmon fillet on top of the sauce. Spoon additional spinach cream sauce on top of the fish. Repeat with other fillet (or fillets); serve immediately while hot. Enjoy!

    Nutrition Facts
    Salmon In Spinach Cream Sauce
    Amount Per Serving (1 fillet + sauce)
    Calories 364 Calories from Fat 243
    % Daily Value*
    Fat 27g42%
    Saturated Fat 9g56%
    Polyunsaturated Fat 4g
    Monounsaturated Fat 11g
    Cholesterol 96mg32%
    Sodium 725mg32%
    Potassium 1015mg29%
    Carbohydrates 6g2%
    Fiber 2g8%
    Sugar 1g1%
    Protein 25g50%
    Vitamin A 4176IU84%
    Vitamin C 25mg30%
    Calcium 80mg8%
    Iron 2mg11%
    * Percent Daily Values are based on a 2000 calorie diet.

    Here’s one more to pin on your Pinterest boards!Salmon In Spinach Cream Sauce is a simple, decadent seafood dish you'll LOVE! This recipe can be made in 15 minutes (using only 1 skillet).


    Nov
    2023

    Pecan-Crusted Chicken (4 ingredients!)

    categories: Chicken, Main Dishes
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    Pecan-Crusted Chicken is a delicious entrée, with only 4 ingredients, 10 minutes prep, and in the oven it goes! A perfect dish for busy days!
    Pecan-Crusted Chicken is a delicious entrée, with only 4 ingredients, 10 minutes prep, and in the oven it goes! A perfect dish for busy days!

    If you’re like me, sometimes it’s hard to come up with a quick and easy dinner, especially when you’re tired from a long day!

    Today I want to share a recipe that solves that problem… and it is absolutely yummy! Pecan-crusted chicken takes only about 10 minutes to “get ready”, then you pop it in the oven for about 18 minutes to bake. That’s it!

    I originally found the recipe in one of my old cookbooks, and made a few minor changes to suit our taste, and this is the result. Tender chicken breasts, flavored with a honey mustard glaze, then topped with chopped pecans and baked. Yum!

    The recipe makes two servings but can be easily doubled or tripled, to suit your needs. Here’s how to make pecan-crusted chicken. 

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

    Make The Honey Dijon Glaze

    Making the honey Dijon mustard glaze for the chicken is a cinch! Place 1¾ Tablespoons of honey in a small bowl.

    Add 1 Tablespoon of Dijon mustard, then stir well, to fully blend it into the honey. This is the simple glaze for the chicken. Set the bowl aside.

    Dijon mustard and honey are placed in a small bowl.Honey mustard glaze is mixed together and ready for the chicken.

    Prepare The Chicken Breasts For Baking

    Pat each of the chicken breasts dry between a couple layers of paper towels. Set a cutting board on the kitchen counter.

    Lay a large piece of plastic wrap (bigger than the chicken) on the cutting board. Lay one chicken breast at a time in the center of the wrap.

    Cover the chicken with a second large piece of plastic wrap and make sure the edges are sealed. Use the flat side of a meat mallet to pound the chicken all over, until it has been flattened to about ½” thick.

    A chicken breast is blotted dry with paper towels before basting.

    A chicken breast in plastic wrap is pounded flat with a meat mallet.

    Time For the Glaze And Chopped Pecans

    After flattening the chicken, place each piece on a baking sheet. Brush the top using HALF the total amount of honey mustard glaze, divided between the two pieces.

    Now prepare one chicken breast at a time. Spread HALF the chopped pecans on a dinner plate, then lay one chicken breast, glazed side down, on top of the pecans.

    Brush HALF the remaining glaze on the chicken (the side facing up, without pecans). Dredge the chicken in the chopped pecans to adhere them to the glaze.

    Place the chicken breast, pecan side UP onto baking sheet. Repeat this process with the other piece of chicken, remaining glaze and pecans.

    Honey Dijon glaze is brushed over the chicken breasts.Honey mustard chicken is dredged in chopped pecans on a plate.

    Bake The Pecan-Crusted Chicken

    Place the chicken breasts (pecan side up) on a baking sheet. Press any remaining pecans on the plate into the chicken pieces so they adhere.

    Bake the chicken at 350°F. for 16-18 minutes or until safely cooked through to an internal temperature of 165°F.

    Pecan-crusted chicken, on a baking sheet, ready to be cooked.

    When done, the chicken should be golden brown on top, and fully cooked through. The chopped pecans on top will be lightly “toasted”, which adds additional flavor and texture!

    Pecan-crusted chicken rests on baking sheet after cooking.

    Serve The Pecan-Crusted Chicken

    Use a spatula to transfer the pecan-crusted chicken breasts to individual serving plates. Serve immediately, and enjoy!

    The chicken has a wonderful flavor from the honey Dijon glaze and is very tender (thanks to the meat mallet pounding you gave it!).

    Pecan-crusted chicken, with broccoli and baked potato on the side.A close up photo of the pecan-crusted chicken on a white plate.

    I hope you enjoy this recipe for pecan-crusted chicken! It really is a super simple, delicious and satisfying main dish I am confident you’ll like.

    Thanks 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 CHICKEN Recipes?

    You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have a large variety of chicken recipes for you to check out, 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

    Recipe adapted from: “Southern Living 2009 Annual Recipes” cookbook, page 309, published in 2009 by Oxmoor House, Inc.

    ↓↓ PRINTABLE RECIPE BELOW ↓↓

    5 from 1 vote
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    Pecan-Crusted Chicken
    Prep Time
    10 mins
    Cook Time
    18 mins
    Total Time
    28 mins
     

    Pecan-Crusted Chicken is a delicious entrée, with only 4 ingredients, 10 minutes prep, and in the oven it goes! A perfect dish for busy days!

    Category: Main Dish
    Cuisine: American
    Keyword: pecan-crusted chicken
    Servings: 2
    Calories Per Serving: 429 kcal
    Author: JB @ The Grateful Girl Cooks!
    Ingredients
    • 2 boneless, skinless chicken breasts (5 ounces each)
    • 1¾ Tablespoons honey
    • 1 Tablespoons Dijon mustard
    • 6 Tablespoons chopped pecans
    US Customary - Metric
    Instructions

    1. Preheat oven to 350℉. Lightly grease baking dish or baking sheet.

    2. Stir honey and Dijon in a small bowl until combined. Set aside.

    3. Pat chicken dry with paper towels. Lay piece of plastic wrap (bigger than chicken) on a cutting board on kitchen counter. Lay one chicken breast in the center of the wrap. Cover chicken with more plastic wrap; make sure edges are sealed. Use flat side of a meat mallet to pound chicken, until flattened to about ½" thick.

    4. Place each piece on baking sheet. Brush top of each piece with ¼ of the total amount of glaze (reserving the rest). Doing 1 chicken breast at a time, spread HALF the pecans on a plate; lay chicken breast, glazed side down, on top of pecans. Brush top with ¼ more of the remaining glaze (side facing up, w/out pecans). Dredge chicken in pecans to adhere them to the glaze. Place chicken, pecan side UP on baking sheet. Repeat with other piece, remaining glaze and pecans. Press any remaining pecans on plate into chicken, to adhere.

    5. Bake chicken at 350°F. for 16-18 minutes or until golden brown and cooked through, to an internal temperature of 165°F.

    6. Transfer to serving plates using a spatula, and serve immediately. Enjoy!

    Nutrition Facts
    Pecan-Crusted Chicken
    Amount Per Serving (1 chicken breast)
    Calories 429 Calories from Fat 234
    % Daily Value*
    Fat 26g40%
    Saturated Fat 3g19%
    Trans Fat 0.01g
    Polyunsaturated Fat 7g
    Monounsaturated Fat 14g
    Cholesterol 91mg30%
    Sodium 248mg11%
    Potassium 668mg19%
    Carbohydrates 20g7%
    Fiber 3g13%
    Sugar 16g18%
    Protein 33g66%
    Vitamin A 65IU1%
    Vitamin C 2mg2%
    Calcium 34mg3%
    Iron 1mg6%
    * Percent Daily Values are based on a 2000 calorie diet.

    Here’s one more to pin on your Pinterest boards!Pecan-Crusted Chicken is a delicious entrée, with only 4 ingredients, 10 minutes prep, and in the oven it goes! A perfect dish for busy days!


    Oct
    2023

    Classic Pot Roast

    categories: Beef, Main Dishes
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    Classic Pot Roast is comfort food at it’s very best! Make this delicious, tender beef dish for those you love, using only a few ingredients!
    Classic Pot Roast is comfort food at it's very best! Make this delicious, tender beef dish for those you love, using only a few ingredients!

    When I was growing up I looked forward to my Mom’s pot roast. She would put the meat, along with carrots, onions AND potatoes in the pot and while it cooked, our little house would smell so good!

    These days, I love cooking roast with carrots and onions only, and prefer to make mashed potatoes (and gravy) separately to serve on the side. YUM! Same great taste, and our home still smells amazing while it cooks!

    To me, a tender pot roast is comfort food, and when I make it nowadays, it brings back warm memories from my childhood. I don’t make it as often now, because I’m only cooking for two. When I do make it, I buy a small roast which is enough for several servings and leftovers!

    There are so many ways to season and prepare pot roast. I found the original recipe for this pot roast online a while ago, made some very minor changes, and this is how I make classic pot roast now.

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

    Pan-Sear The Veggies

    The first thing to do is pan-sear the onions and carrots separately in a large Dutch oven. NOTE: You will use this pot for the roast as well, so it must be oven-safe.

    Heat a couple Tablespoons of vegetable oil in a Dutch oven over Medium-High heat. When the oil is hot and shimmering, add the prepared onions. Each one of the onions should be peeled, ends trimmed, and then cut into 8 wedges (from top to bottom).

    Cook the onions about 2-3 minutes, stirring occasionally until slightly browned and translucent. Carefully remove and transfer the onions to a plate.

    Now add the carrots (2″ slices) to the hot pot and cook for 2-3 minutes, stirring occasionally until they’re slightly browned. Remove them and transfer to the plate, as well.

    Onion wedges are lightly browned in hot oil.Carrot chunks are lightly browned in hot oil.

    Now you should have a large plate with the pan-seared onions and carrots on it. Set these veggies aside while you brown the beef.

    Lightly browned onions and carrots rest on a plate after being cooked.

    Season And Pan-Sear The Pot Roast

    Season the pot roast generously on all sides with salt and pepper. Add a bit more oil to the pan (if necessary), and heat it on Medium-High.

    Chuck roast is seasoned on all sides with salt and pepper.

    When the oil is very hot (but not smoking), add the seasoned pot roast. Pan-sear the meat for about 2 minutes without moving it, then turn to the other side and repeat, to ensure all sides of the meat are browned.

    You will not cook the beef all the way through, but simply want all sides of the roast to be browned. When done, remove and transfer the browned roast to a plate.

    Roast is pan-seared in hot oil in a Dutch oven.Pot roast is browned on all sides before it is baked.

    De-Glaze The Pan

    After browning the onions, carrots and beef, there will be little bits of them stuck to the bottom of the pot. They have lots of flavor, so it is time to de-glaze the pot!

    To do this, add 1 cup of beef broth and minced garlic to the pot, and cook on Medium-High, for 1-2 minutes. Use a spoon to scrape those browned bits off the bottom of the pot as it cooks.

    The browned bits add a LOT of flavor to the broth the roast will cook in, so don’t skip this step! Remove the pot from the heat.

    Beef broth and minced garlic are added and used to deglaze the pot.

    Bake The Classic Pot Roast

    Place the roast back into the pot, then add the remaining 2 cups of beef broth. The broth should come about ½ way up the sides of the roast.

    Surround and cover the roast with the carrots and onions. Add a couple sprigs of fresh rosemary and several sprigs of fresh thyme to the top.

    Put a lid on the pot and bake the pot roast at 275° F. for 3 hours (low and slow!). Cooking the meat low and slow will produce a very tender roast!

    NOTE: If you are using a larger roast (4-5 pounds), you will need to let it bake for about 4 hours at the same temperature.

    Pot roast, onions, carrots and fresh herbs are ready to be baked.After baking for 3 hours, the classic pot roast is ready to be served.

    Serve And Enjoy Classic Pot Roast

    When the classic pot roast is finished baking, carefully transfer it to a serving platter. Be careful, the meat is usually falling-apart tender!

    Arrange the carrots and onions on the platter, and spoon a bit of the broth from the pot over the top, if desired.  Slice the pot roast into individual portions, transfer to plates and add the onions and carrots. Serve with your favorite side dishes, and enjoy!

    Our favorite way to enjoy this meal is with green beans from our garden, and mashed potatoes and gravy (made from the beef broth remaining in the pot). It’s such a comforting and delicious meal!

    Classic pot roast on white platter, with onions and carrots on the side.The classic pot roast, served with green beans, mashed potatoes & gravy.

    The pot roast, carrots and onions all have wonderful flavor, and are VERY tender! I hope you have the opportunity to make this dish for those you love, and trust you’ll enjoy it, too.

    Thank you for taking time out of your day to stop by. 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 quite a few delicious recipes featuring beef, 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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    Author's signature

    Recipe adapted from: https://www.foodnetwork.com/recipes/ree-drummond/perfect-pot-roast-recipe-2118771

    ↓↓ PRINTABLE RECIPE BELOW ↓↓

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    Classic Pot Roast
    Prep Time
    15 mins
    Cook Time
    3 hrs
    Total Time
    3 hrs 15 mins
     

    Classic Pot Roast is comfort food at it's very best! Make this delicious, tender beef dish for those you love, using only a few ingredients!

    Category: Main Dish
    Cuisine: American
    Keyword: classic pot roast
    Servings: 5 (from 3lb. roast + veggies)
    Calories Per Serving: 597 kcal
    Author: JB @ The Grateful Girl Cooks!
    Ingredients
    • 3 pound pot roast (chuck roast)
    • salt and black pepper to season beef generously
    • 2 Tablespoons vegetable oil
    • 6 medium carrots peeled, cut in 2" round pieces
    • 2 medium yellow onions peeled, each cut in 8 wedges, top to bottom
    • 1½ teaspoons minced garlic
    • 3 cups beef broth
    • 4-6 sprigs fresh thyme
    • 2 sprigs fresh rosemary
    US Customary - Metric
    Instructions

    1. Preheat oven to 275℉. (or 135℃.)

    2. Heat vegetable oil in a Dutch oven (oven-safe) over Medium-High heat. When oil is shimmering, add onion wedges. Cook 2-3 minutes, stirring occasionally until slightly browned and translucent. Remove/Transfer onions to a plate. Add carrots to the hot pot; cook 2-3 minutes on Medium-High until slightly browned. Remove/Transfer carrots to the plate, as well.

    3. Generously season roast with salt and pepper on all sides. Add more oil to the pot (if necessary); heat on Medium-High. When oil is hot, add roast. Cook meat for 1-2 minutes without moving it, then turn to the other side; repeat to ensure all sides are browned (but not cooked through). When done, remove/ transfer roast out of the pot to a plate.

    4. Add 1 cup beef broth and minced garlic to the pot; cook on Medium-High for 1-2 minutes. Use a spoon to scrape the browned bits off the bottom as it cooks. Remove pot from the heat.

    5. Place roast back into the pot; add remaining 2 cups beef broth. Broth should come about ½ way up the sides of the roast. Add carrots and onions. Place sprigs of fresh rosemary and fresh thyme on top. Put a lid on the pot and bake roast at 275° F. for 3 hours (low and slow!). NOTE: If using a larger roast (4-5 pounds), you will need to let it bake for about 4 hours.

    6. When finished baking, carefully transfer roast to a serving platter. Be careful, the meat is usually fall-apart tender! Discard thyme and rosemary. Arrange carrots and onions on platter; spoon a bit of broth over the top, if desired.  Slice pot roast into portions, transfer to plates; add onions and carrots. Serve, and enjoy!

    Nutrition Facts
    Classic Pot Roast
    Amount Per Serving (1 (1/5 of total))
    Calories 597 Calories from Fat 333
    % Daily Value*
    Fat 37g57%
    Saturated Fat 15g94%
    Trans Fat 2g
    Polyunsaturated Fat 6g
    Monounsaturated Fat 17g
    Cholesterol 188mg63%
    Sodium 809mg35%
    Potassium 1287mg37%
    Carbohydrates 12g4%
    Fiber 3g13%
    Sugar 5g6%
    Protein 55g110%
    Vitamin A 12304IU246%
    Vitamin C 9mg11%
    Calcium 94mg9%
    Iron 6mg33%
    * Percent Daily Values are based on a 2000 calorie diet.

    Here’s one more to pin on your Pinterest boards!Classic Pot Roast is comfort food at it's very best! Make this delicious, tender beef dish for those you love, using only a few ingredients!

     


    Oct
    2023

    Stuffed Jack O’ Lantern Peppers

    categories: Chicken, Holidays!, Vegetable Dishes
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    Make cute, delicious Stuffed Jack O’ Lantern Peppers for 4! Filled with chicken, rice, salsa and cheese, this is a fun idea for a Fall meal!
    Make cute, delicious Stuffed Jack O' Lantern Peppers for 4! Filled with chicken, rice, salsa and cheese, this is a fun idea for a Fall meal!

    If you’re looking for a unique, yet filling main dish to serve during the Fall, I hope you’ll check out this fun way to serve stuffed peppers!

    The recipe for stuffed jack o’ lantern peppers is fairly simple to make, especially if you can use pre-cooked chicken and rice.

    Each stuffed pepper also has Parmesan and mozzarella cheeses, as well as chunky salsa and spices, which give the filling a bit of a Southwest flavor.

    I’m confident you’ll enjoy these cute little stuffed jack o’ lantern peppers. Here’s how to make them.

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

    Carve The Jack O’ Lantern Peppers

    Preheat your oven to 425°F, so it will be at temperature and ready to go, as soon as the peppers have been stuffed.

    Cut the tops off each bell pepper, then set the intact tops aside while you carve and decorate the peppers. Use a spoon to remove all the seeds from inside the bell peppers. 

    Use a very small paring knife to carefully carve a pumpkin face out of each bell pepper. I make small triangles for the eyes and nose, then carve out a jagged “mouth” on each one. 

    The tops of four orange bell peppers are sliced and removed.Pumpkin faces are carved out of each orange bell pepper.

    Rub the inside of the peppers with a small amount of olive oil, then lightly season with a tiny bit of salt and pepper. Put the bell peppers in a baking dish, cut side facing up.

    The inside of each bell pepper is seasoned with olive oil, salt and pepper.

    Prepare The Chicken Filling

    Place 2 cups of shredded cooked chicken breast into a large mixing bowl. Add cooked rice, chunky salsa, shredded mozzarella cheese, garlic powder, ground cumin, and salt.

    Stir these ingredients well, until they’re fully combined. This is the filling you will use to stuff the Jack O’ Lantern bell peppers.

    Chicken is shredded, then salsa, cheese, rice and seasonings are added.

    Stuff The Jack O’ Lantern Peppers 

    Use a spoon to fill each of the bell peppers with the chicken mixture. You should have enough chicken filling to reach the top of each pepper.

    Sprinkle Panko breadcrumbs evenly over the top of the peppers, then add grated Parmesan cheese, to finish.

    Carefully add enough water into the baking dish to cover the bottom of the dish with about ½” of water. Put the top back on each of the stuffed peppers.

    Jack O' Lantern peppers are stuffed with the chicken and rice filling.Stuffed Jack O' Lantern peppers are covered with breadcrumbs and Parmesan.

    Time to Bake!

    Spray aluminum foil with non-stick baking spray, and cover the dish (sprayed side down). Be careful to not puncture the foil with the pumpkin stems!

    Bake the stuffed jack o’ lantern peppers at 425°F. for about 40 minutes. When done, the bell peppers should be very tender and the chicken filling should be fully heated through.

    Covered with aluminum foil, the stuffed peppers are baked for 40 minutes.After baking, the orange bell peppers are tender and heated through.

    Serve The Stuffed Jack O’ Lantern Peppers

    Carefully remove each stuffed pepper out of the baking dish using a spatula, and place them on individual serving plates.

    Serve the stuffed jack o’ lantern peppers with the top ON or you can place it alongside the pepper to reveal the chicken filling inside.

    Enjoy this filling chicken and rice dish with a favorite vegetable side or salad. We enjoyed the stuffed peppers, served with Grilled Herb Garlic Zucchini and Tomato Basil Drop Biscuits.

    One of the stuffed jack o' lantern peppers, served on a white plate.Zucchini is served with one of the stuffed jack o' lantern peppers.

    I hope you have the chance to make these cute, tasty stuffed jack o’ lantern peppers. They’re a fun dish to make during the Fall season, but are also a nice meal to make any time of the year!

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

    Looking For More FALL 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 recipes, perfect for the Fall season, 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: mymagazine.us (a mailer from Kroger), Fall issue, page 7

    ↓↓ PRINTABLE RECIPE BELOW ↓↓

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    Stuffed Jack O' Lantern Peppers
    Prep Time
    15 mins
    Cook Time
    40 mins
    Total Time
    55 mins
     

    Make cute, delicious Stuffed Jack O' Lantern Peppers for 4! Filled with chicken, rice, salsa and cheese, this is a fun idea for a Fall meal!

    Category: Main Dish
    Cuisine: American
    Keyword: stuffed jack o' lantern peppers
    Servings: 4
    Calories Per Serving: 349 kcal
    Author: JB @ The Grateful Girl Cooks!
    Ingredients
    • 4 large orange bell peppers
    • 2 teaspoons olive oil
    • salt & pepper to season bell peppers
    • 2 cups shredded, pre-cooked chicken breast
    • 1 cup cooked white or brown rice
    • 1½ cups chunky salsa medium or mild
    • ½ teaspoon ground cumin
    • ½ teaspoon table salt
    • ¼ teaspoon garlic powder
    • ¼ cup Panko breadcrumbs
    • ¼ cup grated Parmesan cheese
    • ¾ cup shredded mozzarella cheese
    US Customary - Metric
    Instructions

    1. Preheat oven to 425°F.

    2. Carefully slice the top off each bell pepper and set aside; remove all the seeds. Use a very small knife to carve a pumpkin face out of each bell pepper.

    3. Rub the inside of each pepper with a bit of olive oil, then lightly season each with a pinch of salt and pepper. Put peppers in a baking dish, cut side up.

    4. Place shredded chicken in a large mixing bowl. Add cooked rice, chunky salsa, shredded mozzarella, garlic powder, ground cumin, and salt. Stir until combined.

    5. Use a spoon to fill each pepper to the top with chicken filling. Sprinkle Panko breadcrumbs evenly on top, then add grated Parmesan cheese, to finish. Carefully add enough water to the baking dish to cover the bottom with ½" of water. Put the top back on each stuffed pepper.

    6. Spray aluminum foil with non-stick spray; cover baking dish (sprayed side down). Be careful to not puncture foil with the stems! Bake peppers at 425°F. for 40 minutes. When done, peppers should be tender and the filling should be completely heated through.

    7. Remove each stuffed pepper out of baking dish using a spatula, transfer to plates. Serve immediately, and enjoy!

    Nutrition Facts
    Stuffed Jack O' Lantern Peppers
    Amount Per Serving (1 stuffed pepper)
    Calories 349 Calories from Fat 108
    % Daily Value*
    Fat 12g18%
    Saturated Fat 5g31%
    Polyunsaturated Fat 1g
    Monounsaturated Fat 4g
    Cholesterol 82mg27%
    Sodium 1256mg55%
    Potassium 737mg21%
    Carbohydrates 29g10%
    Fiber 5g21%
    Sugar 9g10%
    Protein 32g64%
    Vitamin A 4408IU88%
    Vitamin C 154mg187%
    Calcium 221mg22%
    Iron 2mg11%
    * Percent Daily Values are based on a 2000 calorie diet.

    Here’s one more to pin on your Pinterest boards!Make cute, delicious Stuffed Jack O' Lantern Peppers for 4! Filled with chicken, rice, salsa and cheese, this is a fun idea for a Fall meal!


    Oct
    2023

    Pork Chops In Sour Cream Sauce

    categories: Main Dishes, Pork
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    Pork Chops in Sour Cream Sauce is a delicious dish featuring browned, “bone-in” pork chops and onions baked in a sour cream wine sauce.
    Pork Chops in Sour Cream Sauce is a delicious dish featuring browned, "bone-in" pork chops and onions baked in a sour cream wine sauce.

    Today I want to share a recipe I discovered many, many years ago in one of my old cookbooks. The recipe was first published almost 30 years ago, but good recipes are timeless… right?

    Making this dish is fairly simple. Basically, you will pan-sear pork chops until browned, cover with onion rings and an easy to make sour cream wine sauce, then bake until done.

    The pork chops come out tender and juicy, and have great flavor from the onions and sauce they are baked in. I think you will enjoy this recipe. Here’s how to make it.

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

    Season The Pork Chops

    Dry the pork chops on both sides with paper towels to remove extra moisture. This will allow the pork chops to brown better when they are pan-seared.

    Season the pork chops on both sides with salt, pepper, and dried sage. Press the seasonings into the meat to help them adhere.

    Pork chops are blotted dry, then lightly seasoned with salt, pepper and sage.

    Pan-Sear The Seasoned Pork Chops

    Heat a Tablespoon of vegetable oil on Medium heat in a large non-stick skillet, until very hot, but not smoking.

    Place the pork chops in a single layer in the hot oil. You should hear them sizzle when they hit the hot oil in the skillet.

    Brown the chops, without moving them in the skillet, for 5 minutes. Turn the pork chops over, and cook the other side for 5 minutes.

    The pork chops should be nicely browned on both sides. They will finish cooking when they are baked later.

    Four pork chops are pan-seared in hot oil in a large skillet.Both sides of the pork chops are pan-seared until browned.

    Transfer the pork chops into a greased (or sprayed) 9″ x 9″ baking dish, keeping them in a single layer in the dish.

    NOTE: Do not clean the skillet. You’ll use the drippings from cooking the chops later, when you make the sour cream sauce.

    Spread thinly sliced onion rings on top of the pork chops, evenly distributing them. Set the dish aside.

    The pan-seared pork chops are placed in a baking dish in single layer.Thin onion ring slices are placed on top of the pork chops.

    Make The Sour Cream Sauce

    Now it’s time o make the EASY sour cream sauce. Stir sour cream, Dijon mustard and flour in a small bowl until fully combined. Set aside.

    Add chicken broth and dry white wine to the skillet you cooked the pork chops in. Bring the liquid to a boil, and let it boil for 1 minute.

    Add the sour cream mixture and fresh, chopped parsley to the skillet. Stir well, to fully combine these ingredients.

    Sour cream, flour and Dijon mustard are combined in a small bowl.A 4 photo collage showing how to make the sour cream sauce in a skillet.

    Remove the skillet from the heat, and pour the sour cream sauce over the pork chops and onion rings, making sure the chops are covered.

    Sour cream sauce is poured over the onion topped pork chops in dish.

    Bake The Pork Chops In Sour Cream Sauce 

    Place the pork chops (uncovered) in a preheated 350°F. oven. Bake them for 35 minutes, until the onions have slightly browned, and the sauce is bubbly.

    Pork Chops in Sour Cream Sauce are bubbly and browned, after baking.

    Serve The Pork Chops in Sour Cream Sauce

    When finished baking, the pork chops are ready to be served. Transfer the pork chops to individual serving plates.

    Spoon any remaining sour cream sauce left in the baking dish on top of the pork chops. Serve immediately with a favorite side dish, and enjoy!

    One of the pork chops in sour cream sauce, on plate with a baked sweet potato.

    I hope you enjoy making (and eating) these yummy pork chops.  I appreciate you taking the time to check out this recipe, and trust you’ll enjoy this recipe.

    Thank you for stopping by today. Please come back again 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 some absolutely delicious pork chop recipes 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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    Author's signature

    Original recipe source: “What’s For Dinner?”, by Maryana Vollstedt, page 155, published by Chronicle Books in 1997

    ↓↓ PRINTABLE RECIPE BELOW ↓↓

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    Pork Chops in Sour Cream Sauce
    Prep Time
    15 mins
    Cook Time
    35 mins
    Total Time
    50 mins
     

    Pork Chops in Sour Cream Sauce is a delicious dish featuring browned, "bone-in" pork chops and onions baked in a sour cream wine sauce.

    Category: Main Course
    Cuisine: All Cuisines
    Keyword: pork chops in sour cream sauce
    Servings: 4
    Calories Per Serving: 387 kcal
    Author: JB @ The Grateful Girl Cooks!
    Ingredients
    • 4 large bone-in pork chops
    • 2 teaspoons dried sage
    • 1 teaspoon salt
    • 1 teaspoon pepper
    • 1 Tablespoon vegetable oil
    • ½ medium yellow onion sliced very thin, separated into rings
    For Sour Cream Sauce:
    • ½ cup light sour cream
    • 1 Tablespoon all purpose flour
    • 1 teaspoon Dijon mustard
    • ½ cup chicken broth
    • ¼ cup dry white wine
    • ¼ cup chopped parsley
    US Customary - Metric
    Instructions

    1. Preheat oven to 350℉. Grease or spray a 9" x 9" baking dish.

    2. Pat pork chops dry (both sides) with paper towels. Season both sides with salt, pepper, and sage. Press spices into the meat to adhere.

    3. Heat oil on Medium heat in large, non-stick skillet, until hot, but not smoking. Place pork chops in skillet in a single layer. Brown chops (without moving them) for 5 minutes. Turn pork chops over; cook other side for 5 minutes.

    4. Transfer chops to a greased/sprayed 9" x 9" baking dish in a single layer. NOTE: Do not clean skillet. You'll use drippings from chops later. Spread onion rings on top of pork chops, evenly distributing. Set dish aside.

    5. Make Sour Cream Sauce- In small bowl, stir to combine sour cream, Dijon, and flour. Set aside. Add chicken broth and white wine to the skillet you cooked the pork chops in. Bring to a boil; let boil for 1 minute. Add sour cream mixture and parsley. Stir well, to fully combine ingredients. Remove skillet from heat,

    6. Pour sour cream sauce over pork chops/onion rings. Bake pork chops (uncovered) for 35 minutes, until sauce is bubbly. Serve, and enjoy.

    Nutrition Facts
    Pork Chops in Sour Cream Sauce
    Amount Per Serving (1 pork chop)
    Calories 387 Calories from Fat 198
    % Daily Value*
    Fat 22g34%
    Saturated Fat 8g50%
    Trans Fat 0.2g
    Polyunsaturated Fat 4g
    Monounsaturated Fat 8g
    Cholesterol 128mg43%
    Sodium 825mg36%
    Potassium 710mg20%
    Carbohydrates 6g2%
    Fiber 1g4%
    Sugar 1g1%
    Protein 37g74%
    Vitamin A 428IU9%
    Vitamin C 6mg7%
    Calcium 88mg9%
    Iron 2mg11%
    * Percent Daily Values are based on a 2000 calorie diet.

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

    Pork Chops in Sour Cream Sauce is a delicious dish featuring browned, "bone-in" pork chops and onions baked in a sour cream wine sauce.