Main Dishes Archives

Category: Main Dishes

05
Feb
2016

Shrimp Tacos

categories: Main Dishes, Mexican / Southwestern, Seafood

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Make these delicious pan-seared shrimp tacos with homemade pico de gallo, topped with a creamy salsa verde sour cream sauce in a snap!The other night I decided to make Shrimp Tacos for our dinner. Pretty funny, since I’d never made shrimp tacos before (it’s usually beef, shredded pork or chicken). Sooo… I knew what ingredients I wanted to include in them, love to experiment in the kitchen, and the result? Seriously, ridiculously GOOD shrimp tacos… and they were very easy to make, too!

I didn’t use a recipe to make the shrimp tacos, but you really don’t need one to make these! I gather my “must have” ingredients, chop them up, and pan-sear seasoned medium sized shrimp. Then I warm the tortillas in the microwave (wrapped in paper towels), put them all together, and voila!

Shrimp tacos, with an amazing sauce, and lots of crunch and flavor from the purple cabbage and pico de gallo! As quick as you can say “Icanhardlywaittotrythese”, they were done! We LOVED them! No, really. We LOVED them, and they were done in less than 15 minutes! Now that is my kind of meal!

How I Make These Shrimp Tacos

Make a quick pico de gallo, using chopped tomato, red onion, cilantro, a couple squeezes of fresh lime juice, and salt and pepper to taste, then set this aside. Next thing to do is to chop up purple cabbage and set it aside.

To make the sauce, mix sour cream with a bit of green taco sauce, then mix in some homemade taco seasoning mix and set the sauce aside. If you happen to have a squeeze bottle handy, you can put the sauce in it, then squeeze the sauce over the finished tacos. You can also just drizzle it on with a spoon.

I am not adding an “official, printable” recipe with this post, because honestly, you can tailor make as many or as few as you wish (and increase quantities to match), but here’s a picture of the basics you use, plus 3-4 cooked shrimp per taco, and corn tortillas. By the way… sliced avocado would taste great on these, also!

Cook The Shrimp

To cook the shrimp, heat a teaspoon of olive oil in skillet. Add some shelled and de-veined shrimp with 1½ teaspoons taco seasoning mix, and stir to combine. Pan cook the seasoned shrimp on medium high heat for 2-3 minutes on each side until done. Right before they are done, add a small amount of chopped cilantro.

Time To Fill The Shrimp Tacos!

Wrap the corn tortillas in paper towels, then heat them on medium temperature in the microwave just until warm (15-20 seconds). Once warm, you’re ready to finish the shrimp tacos. Fill each tortilla with 3-4 cooked shrimp, a small handful of purple cabbage, then some of the pico de gallo.

Top the tacos with a drizzle of the green sour cream sauce. That’s it! Many restaurants use 2 tortillas for each taco to prevent them from tearing open, but to save on calories, I used one tortilla per taco. If you want to double up on tortillas, then by all means, go for it!

I didn’t measure anything when I made these scrumptious tacos… I just “guess-timated”, and taste-tested everything. The sour cream sauce was approx. 1/3 cup sour cream, with 1/2 teaspoon taco seasoning mix, and approx. 3 Tablespoons green taco sauce (just taste it until it tastes just right for YOU!) The amounts shown made 6 tacos.

I hope you will consider trying these quick and tasty shrimp tacos! They were so delicious… I can’t wait to make them again soon. Have a fantastic weekend, friends; may you experience a deepening awareness of God’s great love for YOU!

Looking For More SHRIMP Recipes?

You can find all of my seafood recipes in the Recipe Index located at the top of the page. I have several shrimp recipes to enjoy, including:

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01
Feb
2016

Chicken Cutlets With Pecan Sauce

categories: Chicken, Main Dishes

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This EASY dinner of pan-seared chicken cutlets, topped with a delicious butter pecan sauce, can be prepared and on the table in 20 minutes!
I received a gift card to use at a favorite bookstore. Since I collect cookbooks, one book I got was a Southern Living cookbook, for time saving meals. Chicken Cutlets With Pecan Sauce is the first recipe I tried, and wow… it WAS quick, inexpensive, and absolutely delicious!

This dish only took about 20 minutes, from start to finish, and my husband and I loved it! The original recipe calls for chicken cutlets, but I typically don’t buy cutlets. I ended up using 2 large chicken breasts and sliced them horizontally for this recipe, for a total of 4 servings.

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

How to Make Chicken Cutlets with Pecan Sauce

Melt butter in a large skillet, and then add and chopped pecans. Cook the pecans for 2-3 minutes. When the pecans are lightly toasted, remove them from the skillet.

Season each of the chicken cutlets with salt and pepper, then dredge the pieces in flour to coat all sides.

Cook the chicken breasts in hot olive oil in same skillet you used to toast the pecans. Pan-sear the chicken cutlets on medium heat, for about 4 minutes per side.

They should be light golden brown when done and fully cooked through. Once done, put the chicken cutlets onto a serving plate or platter, and top with the toasted pecans. Keep the chicken warm while you make the sauce, which takes about 5 minutes.

Make The Sauce For The Chicken Cutlets

Using the same skillet (do not clean it out), add the chicken broth. Cook the broth for a couple minutes, stirring to get the little browned bits of goodness off the bottom of skillet. Add the brown sugar, apple cider vinegar, and thyme to the broth.

Cook for 3-4 minutes, until sauce has reduced a bit, and sauce has slightly thickened. Add 2 Tablespoons of butter to the pan sauce. Whisk to combine until butter has melted and is incorporated fully into the sauce. Remove the skillet from the heat, and now the sauce is ready for the chicken cutlets and toasted pecans.

To Serve Chicken Cutlets With Pecan Sauce

Spoon the sauce from the skillet over the chicken cutlets and toasted pecans. Serve the chicken cutlets with pecan sauce while hot! Each chicken cutlet is topped with the toasted pecans, the lovely sauce, and is garnished with a sprig of fresh thyme! Don’t they look nice? Who’s ready to eat?

To round out the meal, I serve the chicken cutlets with oven-roasted veggies on the side. It is absolutely delicious, and the butter toasted pecans with the sauce on the chicken taste so good!

We truly enjoyed these chicken cutlets with pecan sauce. I will definitely make this recipe again, and hope you will give it a try. It is such a quick, delicious meal to prepare… and the leftovers are good, too! Have a fantastic day! May you find someone to encourage and bless as you go through your day!

Looking For More CHICKEN Recipes?

You can find ALL of my chicken recipes in the Recipe Index at the top of the page. There are a LOT of them! Some of our favorites include:

Interested In More Recipes?

You Can Also Find Me On Social Media:

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Recipe Source: The cookbook “Southern Living Quick Start Homemade”, Published by Time Home Entertainment, 2013, page 162.

0 from 0 votes

Chicken Cutlets With Pecan Sauce

Prep Time

10 mins

Cook Time

10 mins

Total Time

20 mins

This EASY dinner of pan-seared chicken cutlets, topped with a delicious butter pecan sauce, can be prepared and on the table in 20 minutes!

Category: Entree

Cuisine: American

Keyword: chicken cutlets

Servings: 4 servings

Calories Per Serving: 496 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

4 Tablespoons butter , divided (1/2 cube)
1/2 cup chopped pecans
4 chicken cutlets (I sliced two large breasts horizontally in half to make 4 cutlets)
1 teaspoon salt
1/2 teaspoon black pepper
3 Tablespoons olive oil
1/2 cup chicken broth
1 Tablespoon brown sugar
2 Tablespoons apple cider vinegar
1/2 teaspoon dried thyme (if using fresh thyme, use 1 1/2 teaspoons)

US Customary - Metric

Instructions

Melt 2 Tablespoon butter in a large skillet (nonstick works the best). Add chopped pecans and cook over medium-low heat for 2-3 minutes until pecans are lightly toasted and fragrant, stirring occasionally. Remove pecans from skillet.
Sprinkle the chicken cutlets with salt and pepper. Place flour on a dinner plate, and dredge the chicken cutlets in the flour, making sure both sides are covered with flour.
Cook the chicken in hot olive oil in the skillet. Cook on medium heat for about 4 minutes per side until done. When chicken is fully cooked through, and light golden brown, remove them to a serving platter. Top the chicken with the toasted pecans. Keep chicken warm while making the sauce.
Using same skillet, add chicken broth. Cook for 2 minutes, scraping up the browned bits of goodness from the bottom of skillet. Add the brown sugar, vinegar and thyme. Stir to combine and cook for 3-4 minutes until sauce has reduced a bit and slightly thickened. Add remaining 2 Tablespoons of butter and whisk to combine until butter is melted and is fully combined.
Spoon sauce over the chicken and pecans, and serve!

Nutrition Facts

Chicken Cutlets With Pecan Sauce

Amount Per Serving (1 cutlet + sauce)

Calories 496 Calories from Fat 324

% Daily Value*

Fat 36g55%

Saturated Fat 10g63%

Cholesterol 138mg46%

Sodium 987mg43%

Potassium 708mg20%

Carbohydrates 5g2%

Fiber 1g4%

Sugar 3g3%

Protein 37g74%

Vitamin A 400IU8%

Vitamin C 4.1mg5%

Calcium 21mg2%

Iron 1.2mg7%

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

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27
Jan
2016

Beef Stroganoff

categories: Beef, Main Dishes

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Beef Stroganoff is a delicious classic dish, featuring tender strips of beef in seasoned beef/mushroom/onion/sour cream sauce, and served over egg noodles.

Do you enjoy Beef Stroganoff? We sure do. This classic dish, which originated over a hundred years ago, features tender strips of beef in a delicious beef/mushroom/onion/sour cream sauce, and is served over egg noodles. It really hits the spot on a cold winter’s day!

It’s really not too difficult to make beef stroganoff. This classic meal is sure to please even the pickiest eater! IF you are looking for another way to cook this dish (easier), be sure to check out my recipe for Easy Ground Beef Stroganoff. Both of thee recipes will give you the delicious flavor of a traditional stroganoff.

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

How To Make Classic Beef Stroganoff

Slice the beef into 1/2 inch thick strips. Coat the beef with flour, salt and pepper. You can use a large resealable bag and shake it up or mix it all up in a large bowl. I used a large bowl and stirred it to combine. Make sure all sides of the meat are coated with flour mixture.

Melt a Tablespoon of butter in a large skillet on medium-high heat. Add the meat (will need to do this in batches, adding butter for each batch). Cook and stir until the beef stroganoff meat is browned on all sides, BUT DO NOT OVERCOOK THE MEAT.

Remove browned meat to bowl. Repeat process until all meat strips are browned on the outside. Set meat aside.

Use the same skillet (without cleaning it out). Melt 2 Tablespoons butter in skillet over medium-high heat. Add the chopped onions and mushrooms. Cook for 4-5 minutes, stirring occasionally, until onions and mushrooms are tender.

Now stir in the beef broth, tomato paste, and Worcestershire sauce. Bring this liquid to a boil. Be sure to scrape up browned bits from the bottom of pan as you go. They add flavor!

Add the meat (and any juices) back into the skillet. Cook for about 5 minutes until the sauce thickens a bit, and the dish is fully heated through.

Here’s An Important Note About The Cooking Process

If using beef tenderloin tips or tenderloin, you can go straight to the next step (adding the sour cream). Sometimes I like to use beef stew meat (it’s less expensive, but a little “tougher”) for this recipe. It helps to tenderize the meat if I put it into a crock pot at this point.

I prepare the recipe up to this point, then transfer it all to a crock pot and let it cook on low for 5-6 hours. This way you can do the prep work early in the day, then let it cook in your crock pot until about ready to serve. It really helps to tenderize the meat, and smells incredible.

**For purposes of the photos (below), I returned all meat and sauce from my crock pot back into the original skillet to finish.

Finishing The Beef Stroganoff For Serving

Once the meat has cooked and heated through (either on stove top or in crock pot), add a cup of sour cream to the dish. Continue heating, but do not let the mixture come to a boil once sour cream has been added.

Stir well, to fully combine the sour cream. Heat through (but don’t let it boil), and serve.

Beef Stroganoff is at it’s very best when served over cooked egg noodles or rice. Here, it is shown over cooked egg noodles.

Garnish the beef stroganoff with a bit of parsley. We enjoyed this dish, served with some of the green beans from our garden that I canned last summer. YUM!

Beef Stroganoff (with noodles or rice) is a delicious, filling meal. Yes, it takes a little bit of prep time (browning the meat pieces), but I think you will find it worth every minute when you taste how delicious this meal is!

Sure hope you will consider making this recipe for beef stroganoff. I’ve made it countless times over the past 10 years. It tastes wonderful!

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 great beef recipes you might enjoy, including:

Interested In More Recipes?

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

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Recipe Source: Cookbook titled “Favorite Brand Name Old-Fashioned Holiday Recipes”, published in 2003 by Publications International, Ltd., page 168.

0 from 0 votes

Beef Stroganoff

Prep Time

30 mins

Cook Time

5 mins

Total Time

35 mins

Beef Stroganoff is a delicious classic dish, featuring tender strips of beef in seasoned beef/mushroom/onion/sour cream sauce, and served over egg noodles.

Category: Entree

Cuisine: American

Keyword: beef stroganoff

Servings: 4 servings

Calories Per Serving: 762 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

8 ounces egg noodles , uncooked
1/4 cup all purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1 1/4 pounds beef tenderloin tips or tenderloin (I used 1 1/2 pounds beef stew meat)
1/4 cup butter (4 Tablespoons), divided
3/4 cup chopped brown onion
12 ounces fresh button mushrooms , sliced
1 10.5 ounce condensed beef broth , can
2 Tablespoons tomato paste
1 Tablespoon Worcestershire sauce
1 cup sour cream , at room temperature
Dried parsley or chopped fresh chives , for garnish (optional)

US Customary - Metric

Instructions

Cook egg noodles (or rice) while preparing the stroganoff. Drain noodles, cover and keep warm until ready to serve.

To Prepare Stroganoff:

Mix together flour, salt and pepper in large bowl or resealable bag. Slice the beef into thin 1/2 inch wide strips (this works best if meat is partially frozen-easier to slice). Combine meat and flour mixture. Toss, to coat all sides of beef.
In a large nonstick skillet, melt a Tablespoon of the butter on medium-high heat. Add 1/2 of the beef strips and cook, stirring occasionally, until beef is browned on all sides. Do not overcook the beef! Remove beef to bowl. Add another Tablespoon of butter to skillet, and repeat process with rest of beef. Remove beef to bowl; do NOT clean skillet.
Melt 2 Tablespoons butter in skillet. Add chopped onions and mushrooms. Cook for about 5 minutes over medium-high heat, until onions and mushrooms have softened. Stir occasionally.
Add beef broth, tomato paste and Worcestershire sauce to onions and mushrooms. Stir well to combine. Bring mixture to a boil, scraping up the browned bits from the bottom of the skillet as it heats.
Return the beef strips to skillet. Cook for 5 minutes, until sauce has thickened a bit, and it is heated through. (**If you are using a crock pot, at this point, transfer all the meat and sauce to crock pot, and cook on low for 5-6 hours, then proceed with the rest of the recipe).
Once meat has finished cooking, add one cup of sour cream to skillet. Stir well, to combine. Heat through, BUT DO NOT LET SAUCE BOIL AFTER ADDING SOUR CREAM.
Serve beef stroganoff over cooked, drained egg noodles, or cooked rice. Garnish with parsley or chopped chives, if desired. Enjoy!

Recipe Notes

The "Cook Time" indicated does NOT include the time necessary if a crock pot is used to tenderize the beef. I like to do the prep work early in the morning, throw it all (minus the sour cream) into the crock pot later in the day, then at dinner time, all I have to do is cook noodles and add sour cream to the dish! Easy peasy, but it does mean more "Cook Time".

Nutrition Facts

Beef Stroganoff

Amount Per Serving (1 serving)

Calories 762 Calories from Fat 324

% Daily Value*

Fat 36g55%

Saturated Fat 18g113%

Cholesterol 218mg73%

Sodium 612mg27%

Potassium 963mg28%

Carbohydrates 56g19%

Fiber 3g13%

Sugar 7g8%

Protein 52g104%

Vitamin A 870IU17%

Vitamin C 6.8mg8%

Calcium 112mg11%

Iron 5.9mg33%

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

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20
Jan
2016

Chicken Thigh Osso Bucco

categories: Chicken, Italian, Main Dishes

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Chicken Thigh Osso Bucco is a delicious twist on an Italian classic. Braised in white wine, chicken stock & veggies, it’s served on mashed potatoes or polenta!

I enjoy searching for and finding new recipes to make for our family and friends. It’s especially fun when I stumble onto a recipe, make it, and enjoy it so much that I KNOW it will be made over and over again. Such is the case with this recipe for Chicken Thigh Osso Bucco!

Before making this dish, I had to find an answer to one truly important question. Exactly WHAT IS OSSO BUCCO in the first place? Well, here’s the answer! In Italian “osso bucco” means “bone with a hole”, and refers to the typical way this recipe is prepared – with veal shanks. Veal shanks have a bone filled with bone marrow in the center of the meat, therefore that is how it got the name. Makes sense, right?

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Chicken Thigh Osso Bucco

THIS recipe uses chicken thighs (bone in, skin on) instead of veal shanks, but the method of cooking is virtually the same. The meat braises for almost an hour in liquid, which results in a very tender piece of chicken.

This recipe for chicken thigh osso bucco originally was featured on the television show “The Chew”, and was prepared by host Clinton Kelly. I stumbled upon a slight adaptation of that recipe on another website, and that is the version I used to make this delicious dinner! Chicken thigh osso bucco is served on top of creamy mashed potatoes (or polenta, if that’s your preference). The dish smells fabulous, and tastes fabulous!

Prepare The Chicken

Here’s how you prepare this dish: *Note: original recipe calls for 8 chicken thighs. I used 4 since I was only cooking for two people, but kept everything else in recipe the same.

Dredge chicken thighs in flour to coat, then season them with salt and pepper.

Heat olive oil in a large stock pot. Add the floured chicken thighs to the hot oil, then sear the meat on both sides, until golden brown.

Once chicken is browned on both sides (but not cooked all the way through), transfer it to a plate or wire rack. Let it rest.

Cook The Veggies

Place the diced carrots and onions into the same pan you cooked the chicken thighs in (do not clean pan). Cook for several minutes, stirring occasionally until the veggies have softened.

Add garlic, tomato paste, white wine, chicken stock, rosemary and thyme to the veggies in the pan. Stir, to mix these ingredients together. Continue to cook until the liquid has reduced by about half.

Simmer The Chicken

Once the liquid is reduced by about half, add the chicken thighs back into the pan. Put a lid on the pan. Continue to simmer the chicken on low for about 45-50 minutes, until the chicken thigh osso bucco is cooked all the way through. Once that is completed, you are ready to serve this delicious dish.

Time To Serve Chicken Thigh Osso Bucco

To serve, place the chicken thigh osso bucco on top of creamy mashed potatoes (or polenta). Spoon some of the leftover sauce and veggies over the top of each piece of the chicken. Grab your fork, and get ready to dig in.

That’s it! Chicken Thigh Osso Bucco is easy to make, fabulous tasting, and very filling! It also looks good on the plate, right? YUM! The chicken and veggies are very tender, and easy to cut. I think you will LOVE it!

I really hope you will consider making this chicken thigh osso bucco. It is absolutely delicious, and will definitely be making it again! Have a wonderful day… praying we will all seek to be an encourager to someone who might need it today.

Looking For More Chicken Recipes?

There are LOTS of chicken recipes on my website. You can check them out using the Recipe Index at the top of the page. Some of our favorites include:

Interested In More Recipes?

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
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Recipe Source: http://dinnerthendessert.com/clinton-kelleys-chicken-thigh-osso-bucco/

4.8 from 10 votes

Chicken Thigh Osso Bucco

Prep Time

15 mins

Cook Time

1 hr

Total Time

1 hr 15 mins

Chicken Thigh Osso Bucco is a delicious twist on an Italian classic. Braised in white wine, chicken stock & veggies, it's served on mashed potatoes or polenta!

Category: Entree

Cuisine: Italian

Keyword: chicken thigh osso bucco

Servings: 8 servings

Calories Per Serving: 327 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

8 chicken thighs bone in, skin on
1/2 cup all purpose flour
1/2 teaspoon salt
1/4 teaspoon ground black pepper
olive oil (enough to cover bottom of pan)
1 brown onion (diced)
1 large carrot (peeled, sliced, cut into quarters)
2 cloves garlic (minced)
1 Tablespoon tomato paste
1 cup dry white wine
1 cup chicken stock
1/2 teaspoon dried rosemary
1/2 teaspoon dried thyme
parsley for garnish (if desired)

US Customary - Metric

Instructions

Place flour, salt and pepper on plate. Mix. Dredge chicken in flour mixture until all sides are covered.
Add olive oil (enough to cover bottom of pan) to large heavy-bottomed saucepan. Heat on medium.
When oil is hot, add chicken. Sear chicken until it is browned on both sides (you might need to brown chicken in batches). Remove chicken from pan.
Add a bit more olive oil if necessary. Add onions and carrots; cook until softened (4-5 minutes).
Add minced garlic. Cook for one more minute, stirring to prevent burning.
Add tomato paste, wine, chicken stock, rosemary and thyme. Stir to combine all ingredients. Cook until the liquid in the pan has reduced by about half.
Add the chicken thighs back to the pan; turn heat to low. Cover pan, and cook on low for 45-50 minutes (or until is cooked all the way through.
Serve cooked chicken on top of creamy mashed potatoes or polenta. Spoon some of the veggies and sauce over the top of chicken. Garnish with parsley, if desired.

Nutrition Facts

Chicken Thigh Osso Bucco

Amount Per Serving (1 piece)

Calories 327 Calories from Fat 171

% Daily Value*

Fat 19g29%

Saturated Fat 5g31%

Cholesterol 111mg37%

Sodium 298mg13%

Potassium 357mg10%

Carbohydrates 10g3%

Sugar 1g1%

Protein 20g40%

Vitamin A 1390IU28%

Vitamin C 2.1mg3%

Calcium 19mg2%

Iron 1.5mg8%

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

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16
Jan
2016

Roast Turkey Breast with Herbs and Garlic

categories: Main Dishes, Turkey

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It’s easy to cook a healthy, lean, delicious roast turkey breast with a coating of olive oil and a spice mix of herbs and garlic in under an hour!

I usually roast a whole turkey at Thanksgiving, but at other times of the year… I don’t want to mess with it! However, I will occasionally cook a roast turkey breast, since it takes far less time to prepare than an entire 20 pound bird. This recipe for Roast Turkey Breast with Herbs and Garlic is quite simple to make (in under an hour), and is very delicious!

Now that our sons are grown and living on their own, I only cook for my husband and myself. We have discovered that a small roast turkey breast is the perfect size for the two of us! This roasted turkey was perfect – low calorie, but full of flavor!

I normally prepare this recipe with a whole, bone-in turkey breast. This time, after I had coated the meat with my herb and garlic seasoning, I decided to split it right down the middle. That way I could cook the roast turkey breast in TWO portions (so I could freeze one after roasting, to save for another meal). That’s the method I’m sharing today.

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

How To Make Roast Turkey Breast

The recipe is so easy. You mix up a spice “rub”, coat the turkey with it, then roast it. That’s it… easy, right? First, put the minced garlic, thyme, rosemary, sage, salt, pepper, and olive oil into a small bowl. Stir these ingredients well, so they are fully mixed together.

Rinse the turkey, then pat it dry with paper towels. Place the “rub” mixture onto the turkey, and spread it all over the surface of the turkey breast (for this recipe, leave the skin “on”). Try to separate the skin a little bit from the meat. Place some of the “rub” mixture under the skin.

Notice that this is a WHOLE turkey breast. I started to make this roast turkey breast the “normal way”, then changed my mind, at the last minute!

Once the turkey breast is covered with the herb and garlic rub, you roast the turkey breast until it is done (**unless you are like me, and change your mind**).

Last Minute Changes To Roast Turkey Breast Aren’t ALL Bad, Right?

Because I decided in a moment of whimsy to NOT cook an entire turkey breast in one piece, I took a humongous sharp knife and carefully split that whole turkey breast right through the breast bone, splitting it into 2 half turkey breasts . NOTE TO SELF: – do this BEFORE applying rub next time. It’s MUCH easier to cut the turkey breast in half BEFORE adding the slippery oil and herbs… just sayin’. That will teach me to NOT make a mid-recipe change next time! Ha Ha.

However you prefer your roast turkey breast (either WHOLE or CUT IN HALF), roast the turkey breast, and all will be right in the universe!!! Place the turkey breasts in a roasting pan, or onto a baking sheet with rimmed edges. You do not need to put the turkey onto a rack for this recipe

IMPORTANT NOTE: The time cooking in the detailed recipe below is for cooking 2 half breasts. If you leave the turkey breast whole, then your roasting time will differ slightly, as it will need more time to cook it all the way through.

How Long Do I Roast Turkey Breast?

Roast the split turkey breasts at 350 degrees for 45-60 minutes (oven temperatures vary). Remember a whole turkey breast will need to cook longer!

Use a digital thermometer to test for “done-ness”, and to ensure internal temperature is 165 degrees, for safety. When the internal temperature of the roast turkey breast reaches 165 degrees, remove it from the oven. Cover the turkey with aluminum foil for 10 minutes, and let it rest, to let the juices redistribute through the meat.

Time To EAT!

Once the roast turkey breast has “rested”, slice the roast turkey breast up, and serve! I mixed up a little gravy using the turkey juices and a bit of flour, salt and pepper. The gravy was then used to drizzle on the roast turkey breast slices. That tastes fantastic, but is optional.

Hope you will consider trying this easy recipe for roast turkey breast, with herbs and garlic. The only time it takes “hands on” is to mix the spice rub, split the breast into two pieces and apply the spices to the turkey. The rest of the “cooking” time was simply that… “cooking” time.

Have a great day. May you find MUCH to be thankful for as you go about your day! Thank you for stopping by, and I hope you will come back soon.

Looking For More TURKEY Recipes?

You can find ALL my recipes in the Recipe Index, located at the top of the page. I have some wonderful turkey recipes, including:

Interested In More Recipes?

You Can Also Find Me On Social Media:

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

Recipe Source: http://flavorthemoments.com/simple-herb-garlic-roasted-turkey-breast/

0 from 0 votes

Roast Turkey Breast with Herbs and Garlic

Prep Time

5 mins

Cook Time

45 mins

Total Time

50 mins

It's easy to cook a healthy, lean, delicious roast turkey breast with a coating of olive oil and a spice mix of herbs and garlic in under an hour!

Category: Entree

Cuisine: American

Keyword: roast turkey breast

Servings: 6 servings

Calories Per Serving: 272 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

3 pound turkey breast (with the bone in, and the skin on)
2 cloves garlic , minced
1 teaspoon dried thyme
1 teaspoon dried sage leaves
1 teaspoon dried rosemary
1 teaspoon salt
1/2 teaspoon ground black pepper
2 Tablespoons olive oil

US Customary - Metric

Instructions

Preheat your oven to 350 degrees. Before beginning, rinse turkey breast. Pat it dry with paper towels. Carefully (using a very sharp knife), cut the turkey breast in half, right through the top side middle cartillage. Set aside both sections.
Make the herb and garlic rub, by mixing garlic, thyme, sage, rosemary, salt, pepper and olive oil together in a small bowl.
Rub the herb and garlic mixture over the entire surface of the turkey (bottom and top). Separate skin a bit from the meat, and rub some of the mixture under the skin, as well. Place the turkey breast(s) in a roasting pan (or baking sheet with edges).
Bake the turkey breast(s) at 350 degrees for 45-60 minutes. Since oven temps vary, be sure and test for "done-ness", using a digital thermometer in thick part of breast. When properly/safely cooked, the thermometer should show an internal temperature of 165 degrees. If it is not to temp, continue cooking and checking temperature every few minutes. NOTE: If cooking whole turkey breast, longer roasting time will be necessary. Cook to 165 degrees internally.
Once turkey is "done", remove it from oven. Cover with foil, and let the meat rest for about 10 minutes. This will help keep the turkey juicy! After turkey has rested, slice, serve, and enjoy!

Recipe Notes

Note: Turkey breast will freeze well, if wrapped very well in plastic wrap AND aluminum foil.

Nutrition Facts

Roast Turkey Breast with Herbs and Garlic

Amount Per Serving (1 serving)

Calories 272 Calories from Fat 72

% Daily Value*

Fat 8g12%

Saturated Fat 1g6%

Cholesterol 122mg41%

Sodium 855mg37%

Potassium 548mg16%

Protein 48g96%

Vitamin A 45IU1%

Vitamin C 0.3mg0%

Calcium 37mg4%

Iron 1.4mg8%

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

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06
Jan
2016

Sweet Fire Chicken (Panda Express Copycat)

categories: Asian, Chicken, Copycat Recipes, Main Dishes

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It’s easy to make Sweet Fire Chicken (Panda Express copycat) at home, with chicken breast, bell peppers and pineapple in a sweet Thai chili sauce.

We recently had a day of snow, followed by 2 days of ICE here in Portland, which made trips to the grocery store nearly impossible. While searching my cupboards, I realized we had all the ingredients for a copycat version of Sweet Fire Chicken from Panda Express, so I made it for my husband and myself. It was fantastic (which made the whole “iced in” thing not so bad)!

This sweet fire chicken dinner was absolutely delicious! A little sweet, and a little spicy! Even though we were “house-bound”, it was just as good (if not better) than getting takeout! Yummy good! It was a very easy recipe to prepare (even if my fingers got a bit messy during the process!) Here’s how you make this dish:

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

How To Make Sweet Fire Chicken

Cut up boneless skinless chicken breasts into bite sized cubes. I used two large chicken breasts for 4 servings.

Chop and slice the red pepper and green onions, and then set them aside until you are ready to use.

Dredge all of the chicken pieces in flour, making sure to to coat all sides.

Dip the flour coated chicken pieces in beaten eggs. THIS is the “kind of messy” part! I started with tongs, then switched to using my fingers for this step. Once the flour coated pieces of chicken has been dipped in the egg mixture, dredge them again in the flour mixture. Got it? Flour. Egg. Flour. Amen.

Cooking The Sweet Fire Chicken

Cook the chicken in batches. Cook about 2 minutes per side until brown and crispy. Try to not let the pieces touch each other (or they will bond and cook together).

When done, place cooked chicken pieces on paper towels to drain. Repeat this step until all of the chicken is cooked.

Clean out the skillet, then heat the olive oil in it. Cook the red bell pepper and pineapple for 3-4 minutes, stirring occasionally. Add the Thai sweet chili sauce to the skillet, and stir to combine.

This is the sweet chili sauce I used for the sweet fire chicken. It can be found in most grocery stores Asian Food specialty sections.

Ready To Serve The Sweet Fire Chicken

Add in the pieces of chicken and gently stir, to coat the chicken, bell pepper and pineapple with the sauce. Heat through and garnish with sliced green onions. Remove the sweet fire chicken from the heat, and serve!

Serve the sweet fire chicken with rice or noodles, and ENJOY! It tastes wonderful (and it’s really not too spicy… honest!). The flavors are wonderful!

The recipe makes 4 generous servings of sweet fire chicken. The dish is easy to prepare, economical, and tastes DELICIOUS! Who needs take-out when you can make it yourself? Sure hope you will give this recipe a try. Have a great day. Be a positive influence today, in a world that’s hurting in so many ways.

Looking For More ASIAN-INSPIRED Recipes?

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

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Recipe Source: Chungah An, at http://damndelicious.net/2014/08/02/panda-express-sweet-fire-chicken-copycat/

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Sweet Fire Chicken (Panda Express Copycat)

Prep Time

15 mins

Cook Time

15 mins

Total Time

30 mins

It's easy to make Sweet Fire Chicken (Panda Express copycat) at home, with chicken breast, bell peppers and pineapple in a sweet Thai chili sauce.

Category: Entree

Cuisine: Asian

Keyword: sweet fire chicken

Servings: 4 servings

Calories Per Serving: 565 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For chicken:

1/2 cup vegetable oil
1 pound boneless , skinless chicken breasts (I use 2 large), (cut into one inch cubes)
1 cup all purpose flour
2 large eggs , beaten

For sauce, etc:

1 Tablespoon olive oil
1 red bell pepper , chopped into one inch pieces
1 1/2 cups pineapple chunks (fresh or canned/drained)
1/2 cup Thai Sweet Chili Sauce (note: I added 1/4 cup more!)
2 green onions , sliced thinly

US Customary - Metric

Instructions

Dredge chicken chunks (a few at a time) into flour, coating all sides. Place each floured piece into beaten egg mixture (a few at a time), then back into the flour again, coating all sides. Repeat until all chicken is coated and ready to cook.
Heat vegetable oil on medium-high in a large skillet. When oil is hot, add the chicken pieces in batches (try to not let the pieces touch). Cook for about 2 minutes per side until golden brown. Remove cooked chicken to a paper towel covered plate, and repeat process until all chicken is cooked.
In a large skillet (if using same skillet, clean it first), heat the olive oil on medium-high heat. Add chopped red bell pepper chunks and pineapple chunks. Cook these for 3-4 minutes (this will help soften the peppers).
Add Thai chili sauce. Add chicken pieces. Stir gently, to fully combine ingredients and coat with sauce. Cook for 1-2 minutes, until heated through.,
Garnish with green onion slices, and serve while hot on a bed or rice or noodles! Enjoy!

Nutrition Facts

Sweet Fire Chicken (Panda Express Copycat)

Amount Per Serving (1 serving)

Calories 565 Calories from Fat 144

% Daily Value*

Fat 16g25%

Saturated Fat 7g44%

Cholesterol 154mg51%

Sodium 463mg20%

Potassium 825mg24%

Carbohydrates 73g24%

Fiber 4g17%

Sugar 45g50%

Protein 31g62%

Vitamin A 1250IU25%

Vitamin C 60.5mg73%

Calcium 61mg6%

Iron 3.1mg17%

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

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04
Jan
2016

Mushroom Risotto with Pan-Seared Shrimp

categories: Main Dishes, Seafood, Side Dishes

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You’ll love delicious, creamy mushroom risotto, with arborio rice, mushrooms, butter, wine and Parmesan, topped with seasoned, pan-seared shrimp.

In all my years of cooking, I have NEVER made risotto, even though I’ve thought about it many times. So- I recently tried a mushroom risotto recipe I found on Pinterest, added some pan-seared shrimp to it, and LOVED it!

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

Mushroom Risotto Is Not As Hard To Make As You Might Think!

This mushroom risotto with pan-seared shrimp was far easier to make than I originally thought it would be… I will make it again!!

The only hard thing about making risotto (and it’s not hard at all), is the continual stirring of the rice as you add in broth and wine as you cook. If you have all the ingredients ready to go before beginning this recipe, it’s really no big deal! Here’s what you do to make this absolutely delicious mushroom risotto dish:

How To Make Mushroom Risotto with Pan-Seared Shrimp

Clean and cut the mushrooms into quarters. Melt butter and olive oil in large saucepan. Sautè mushrooms until lightly browned (several minutes).

Salt the mushrooms, then continue cooking for a couple additional minutes. Remove the mushrooms from the pan, and set aside. The salt helps moisture to be released from the mushrooms. Here they are, cooking and looking good. They will make the mushroom risotto taste really good!

After removing the mushrooms from the pan, add and melt the additional butter and olive oil. Sautè the chopped onion in this butter/oil mixture for 5 minutes on medium-high heat, stirring often.

Time To Add The Rice

Now add the ARBORIO rice to the pan. YES, you have to use arborio rice to make this risotto, folks.

Stir the rice in with the onions. Cook this for a couple minutes, stirring often, until rice begins to turn a light brown.

Cooking The Risotto

Now here’s the important step. Add wine to the pan, and let the liquid boil and be absorbed. Then add a cup of the broth into this mixture, while stirring constantly. Continue to stir the rice. When almost all of liquid has been absorbed, add more broth 1/4 cup at a time.

Cook and stir the risotto, adding 1/4 cup broth at a time to the rice as the liquid is absorbed. Continue doing this, until finally all the broth has been incorporated into rice. This will take about 25-30 minutes in total, and the finished risotto should be nice and creamy.

When done, all the broth should have been used, and the risotto should be tender, but not smushy. There should still be a tiny bit of liquid left in pan.

Finish Making The Mushroom Risotto

Add the cooked mushrooms to the risotto. Now you are almost done making your delicious mushroom risotto!

Add the grated fresh Parmesan cheese, and some salt and pepper (to taste). Stir ingredients well, to combine. Remove the pan from the heat.

Cover the pan, and let the mushroom risotto sit for 4-5 minutes. While the risotto is “resting” (such hard work being stirred so much, right?), cook the shrimp.

Pan-sear The Shrimp

While the risotto “rests”, cook the cleaned, de-veined, and seasoned shrimp in butter and olive oil in a separate skillet. Cook for abut 2-3 minutes per side on medium high heat.

Serve Mushroom Risotto With Pan-Seared Shrimp

Spoon out individual serving portions of the mushroom risotto into (or onto) serving dishes and place 4-5 pan-seared shrimp on top of each serving. Garnish with some parsley, and additional grated Parmesan cheese. Serve the mushroom risotto while hot, and ENJOY!!

Sure hope you will give this mushroom risotto a try. This dish is so creamy, full of flavor… and EASY! I am so glad I tried making mushroom risotto (finally), and am excited to now be able to create even more risotto dishes. I am thankful to have learned the original technique for making risotto from Martha, at “A Family Feast”.

Have a great day, and thank you for stopping by. Please come back soon, and don’t forget to check out ALL my recipes in the Recipe Index, located at the top of the page.

Make This Dish Your Own!

This mushroom risotto dish is such a versatile recipe. If you want the risotto as a side dish, simply omit the shrimp! If you want it to be a vegetarian dish, simply omit the shrimp! If you don’t like shrimp… how about using pan-seared chicken pieces? There are so many ways to enjoy this dish! You might enjoy my recipe for chicken and asparagus risotto, too!

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Have a fantastic day, friends. Make it a good one!

Mushroom Risotto Recipe Source: http://www.afamilyfeast.com/mushroom-risotto/

0 from 0 votes

Mushroom Risotto with Pan-Seared Shrimp

Prep Time

15 mins

Cook Time

45 mins

Total Time

1 hr

You'll love delicious, creamy mushroom risotto, with arborio rice, mushrooms, butter, wine and Parmesan, topped with seasoned, pan-seared shrimp.

Category: Entree

Cuisine: American

Keyword: mushroom risotto

Servings: 4 servings

Calories Per Serving: 595 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For mushrooms:

1 8 ounce pkg. mushrooms (baby bella or white button-I used white button)
1 Tablespoon butter
1 Tablespoon olive oil
Salt

For Risotto:

2 Tablespoons butter
2 Tablespoons olive oil
1/2 large brown onion , finely diced (total of 1 cup diced onion)
1 cup Arborio rice (no substitutes!)
1/3 cup dry white wine
2 1/2 cups chicken stock or broth
3/4 cup grated fresh Parmesan cheese
Salt and Pepper , to taste

For Shrimp:

1 Tablespoon butter
1 Tablespoon olive oil
1/2 pound medium shrimp (about 12-16)
Garlic powder , dried parsley (enough to lightly season shrimp)

For Garnish:

Dried parsley flakes
Grated Parmesan cheese

US Customary - Metric

Instructions

Have all ingredients ready/prepped before beginning.
Prepare Mushrooms: Clean mushrooms, then cut into quarters (include stems). Melt 1 T. butter and 1 T. olive oil in medium skillet. Cook mushroom (stirring often) on medium-high for several minutes until lightly browned. Sprinkle with a bit of salt, then cook for another minute. Remove pan from heat, and set aside.
Prepare Risotto: Melt olive oil and butter in a large saucepan over medium-high heat. Add onion. Cook for 5 minutes, stirring frequently. Add rice; cook and stir for a couple minutes until rice begins to turn a light brown color. Pour in white wine. Let liquid come to a boil, then be absorbed into rice.
Pour one cup of broth into rice, and stir constantly. Make sure to keep the heat at a medium simmer. Each time almost all (but not all) of the liquid has been absorbed, add 1/4 cup more broth, stirring constantly. Continue this process (rice absorbs liquid, adding more liquid) until broth is gone. This will take about 25-30 minutes. When done risotto should be tender (and there should be only a little bit of liquid remaining). Turn off heat, then add mushrooms, freshly grated Parmesan cheese, salt, and pepper. Stir well, to combine. Put a lid on pan, and let sit for 5 minutes. While risotto is resting, cook the shrimp.
Sprinkle shrimp lightly with garlic powder and dried parsley flakes and mix together, to coat shrimp. Melt butter and olive oil in hot, medium-high skillet. Add seasoned shrimp. Cook quickly, about 2-3 minutes per side, until done.
Spoon risotto into (or onto) individual serving dishes. Place 3-5 pan-seared shrimp on top of each portion. Garnish with additional grated Parmesan cheese and parsley flakes. Serve hot, and enjoy!

Nutrition Facts

Mushroom Risotto with Pan-Seared Shrimp

Amount Per Serving (1 serving)

Calories 595 Calories from Fat 297

% Daily Value*

Fat 33g51%

Saturated Fat 13g81%

Cholesterol 108mg36%

Sodium 825mg36%

Potassium 469mg13%

Carbohydrates 49g16%

Fiber 2g8%

Sugar 4g4%

Protein 21g42%

Vitamin A 495IU10%

Vitamin C 3.6mg4%

Calcium 278mg28%

Iron 3.5mg19%

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

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18
Dec
2015

Chili Spaghetti

categories: Beef, Main Dishes, Mexican / Southwestern, Pasta

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Looking for a quick and easy pasta dinner with a Mexican twist? How about making a batch of Chili Spaghetti, with chili, green onions, cheese and sour cream?
When you really think about it, traditional spaghetti has tomatoes, meat, tomato sauce, onions, garlic and cheese (Parmesan). It’s a straight up, not too hard ITALIAN-INSPIRED meal to prepare. Well- guess what? Many of those same ingredients are found in Chili (homemade or purchased), but with a completely different spices. So why NOT make a MEXICAN-INSPIRED spaghetti meal, right? Right.

If you enjoy chili, and you enjoy spaghetti, read on! This easy meal will be a perfect combo meal for you! Making chili spaghetti is super simple, and it tastes so very good! The pasta dish is very filling, and full of flavor. My hubby and I love having this meal occasionally. If you are more into “regular” spaghetti, be sure and check out my recipes for Easy Spaghetti Sauce with Italian Sausage or Easy Meatballs for Spaghetti.

I make my Mom’s recipe for homemade chili so I always seem to have some extra in the freezer. I use that for this recipe, but for crying out loud… if you don’t have homemade, just buy some good quality chili (meat and beans) to make this EASY!

How To Make Chili Spaghetti

Prepare pasta according to package directions. While the spaghetti noodles are cooking, heat up the chili in a large skillet. A couple minutes before the spaghetti has finished cooking, ladle out about 1/4 cup pasta water (this has starch in it), and stir it into the chili.

Remove pasta from pan about one minute before it is done. Drain pasta well without rinsing, then add it to the skillet with the chili in it. Stir well or use tongs, to fully combine the chili and the spaghetti noodles.

Continue to cook the chili spaghetti for a couple minutes until well coated and pasta is fully cooked through.

Serving Chili Spaghetti

When done, transfer the pasta onto individual serving plates. Spoon a little leftover chili from pan onto pasta. Garnish the spaghetti chili with grated cheddar cheese, sliced green onions and a dollop of sour cream. Serve piping hot, and enjoy!

Note** If you are using store bought canned chili, be sure you have enough chili in the skillet to completely coat the spaghetti! You will also need to have some extra chili in the skillet to spoon on top of the pasta when you plate it!

No recipe is really needed for chili spaghetti. IT’S WAY TOO EASY! Sure hope you will give this a try. It is a very easy meal to “throw together” on a busy day, when you are pressed for time, and the family is starving! Have a great weekend, friends. May you find moments of love, laughter, peace, and great JOY!

Looking For More PASTA Recipes?

You can find ALL of my recipes in the Recipe Index, located at the top of the page. I have lots of pasta recipes, including:

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11
Dec
2015

Florentine Lasagna Roll

categories: Italian, Main Dishes, Meatless Meals, Pasta

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Florentine Lasagna Roll is a delicious, easy, meatless dish with spinach and cheese filled pasta, rolled & baked, covered in an Italian tomato sauce.
I’ve been making this meatless Florentine Lasagna Roll for almost 20 years… for potlucks and delicious dinners with our family! Filled with spinach, three kinds of cheese, garlic and onion, then covered in a simple Italian flavored tomato sauce, this recipe is easy and FABULOUS!

Even though this meal is “meatless”, you don’t need it with three cheeses, spinach and fantastic Italian flavors shining through in this meal!

The recipe is “simple”; all you do is cook lasagna noodles, mix together a cheese and spinach filling and spread it over the noodles, roll it up, cover with an Italian-flavored tomato sauce and bake. Easy, right? Right. Anyone can make this great dish! Here’s how:

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

How To Make This Lasagna Roll

Cook the spinach according to package directions, and then drain it very well, to remove as much liquid as possible.

In a medium sized bowl, combine cream cheese, Parmesan cheese, cooked and drained spinach, chopped onion, garlic cloves, black pepper, and egg.

Mix well, to completely combine ingredients. Set aside.

Cook The Pasta

Cook the lasagna noodles according to package instructions. You need 10 cooked lasagna noodles for this recipe. I cook 12, in case any of them split or break. Think of it as pasta insurance. Once cooked, drain the noodles, then arrange them on a large sheet of wax paper, overlapping the long (curly) sides to form a rectangle.

Prepare The Florentine Lasagna Roll

Once noodles are fully arranged, carefully spread the filling over the noodles. I put spoonfuls of the spinach filling over the noodles, then use the back of a spoon to spread out the filling.

Roll It Up!

Spread grated Mozzarella cheese all over the cheese/spinach filling, then carefully roll up the pasta and filling.

To roll it up: Using the wax paper to help, begin tightly rolling the noodles up (starting with the side of rectangle with straight pasta edges). Use the wax paper to help roll noodles tightly as you go. Tuck the noodle edges under as you complete the first roll, so you have a tight, firm roll to begin with.

I pulled back some of the wax paper as I rolled to show you what it should look like.

When pasta is completely rolled up, place the finished roll on a large baking sheet (one with rimmed edges). Carefully remove the last bit of wax paper from underneath the roll. The lasagna roll should look like this (see photo below).

Make The Sauce For The Florentine Lasagna Roll

Combine the sauce ingredients (tomato sauce, sugar, basil and oregano) in a medium bowl, and then stir to combine. .

Spoon the sauce over the entire surface (top and sides) of the Florentine lasagna roll. Use all of the sauce.

When completely covered with sauce, grate Parmesan cheese all over the top and sides of the roll.

Time To Bake The Florentine Lasagna Roll

Bake in a preheated, 350 degree oven for 35 minutes. Remove the baking sheet from oven, and let the Florentine Lasagna Roll stand for 5 minutes before attempting to slice it.

With a sharp knife cut slices of the Florentine Lasagna Roll, and place on individual serving plates with a large spatula. Serve with some crusty bread and a great salad, and BOOM! You’ve got yourself a great Italian “meatless” meal… just like that!

Trust me… this meal is DELICIOUS. You won’t even miss having meat in it. The flavors are amazing, it’s really EASY to make, and looks quite nice, too! Sure hope you will give this recipe a try. I think you will be pleasantly surprised! If you enjoy Italian food, you might also be interested in Florentine Manicotti, which is delicious, and uses ricotta cheese in the filling.

Have a great day during this busy holiday season. My husband and I made an intentional decision to NOT fill up this holiday season with “busy-ness” and looking for “things” to entertain us, as our culture tends to promote. Instead, we are enjoying a simple holiday season this year, trying to focus on what Christmas really means to us… the birth of our Savior, Jesus. His humble birth changed everything, and for that we are GRATEFUL.

Looking for More ITALIAN Recipes?

You can find all of my recipes in the Recipe Index, located at the top of the page. I have a lot of great Italian dishes you’ll enjoy, including:

Interested In More Recipes?

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
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Recipe Source: unknown (wrote recipe on a 3×5 card over 20 years ago- didn’t note where I got it from)

5 from 1 vote

Florentine Lasagna Roll

Prep Time

20 mins

Cook Time

35 mins

Total Time

55 mins

Florentine Lasagna Roll is a delicious, easy, meatless dish with spinach and 3 cheeses filled pasta, rolled, then covered in an Italian flavored tomato sauce.

Category: Entree

Cuisine: Italian

Keyword: lasagna roll

Servings: 6 servings

Calories Per Serving: 420 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

10 cooked lasagna noodles

For The Filling:

10 ounces package frozen spinach , cooked, and well drained.
8 ounces package cream cheese (room temp.)
1/4 cup Parmesan cheese , grated
1/4 cup chopped onion
1/4 teaspoon black pepper
1 clove garlic , minced
1 large egg , slightly beaten
1 cup grated Mozzarella cheese (do not add to filling-keep separate!)

For The Sauce:

24 ounces tomato sauce
1/2 teaspoon granulated sugar
1/2 teaspoon dried basil
1/4 teaspoon dried oregano

For garnish:

1/4 cup grated Parmesan cheese

US Customary - Metric

Instructions

To Make The Filling:

Cook spinach according to package instructions. Drain well. In small bowl, combine cream cheese, cooked spinach, 1/4 cup Parmesan cheese, chopped onion, black pepper, minced garlic and egg. Stir well until mixture is fully combined. Set aside.

To Make Lasagna Roll:

Cook lasagna noodles according to package instructions. Remove from heat; drain.
On wax paper, arrange the noodles overlapping the long (curly) sides to form a large rectangle.
Spread cheese/spinach filling over surface of noodles. Spread grated Mozzarella cheese over the cheese/spinach filling.
Starting at short ends of the pasta (non curly), roll up the pasta (in jelly roll fashion), using the wax paper to help. Tuck the ends under and firm up the roll, as you roll it up, continuing to use the wax paper as a guide. When it is roll completely, carefully transfer (might have to use two spatulas) the roll to a large (9x13) baking sheet. Carefully remove the wax paper. Seam side should be down on the sheet.

To Make Sauce:

In a small bowl, combine tomato sauce, sugar, basil and oregano. Stir to combine.

To Finish Roll:

Spread the sauce over top and sides of entire lasagna roll. Grate Parmesan cheese over top of the roll. Bake in preheated oven at 350 degrees for 35 minutes. Remove baking sheet from oven. Let Lasagna Roll stand for 5 minutes before attempting to slice. Using a sharp knife, slice into serving sizes, and using a spatula, place slices onto individual serving plates. Enjoy!

Nutrition Facts

Florentine Lasagna Roll

Amount Per Serving (1 serving)

Calories 420 Calories from Fat 180

% Daily Value*

Fat 20g31%

Saturated Fat 11g69%

Cholesterol 85mg28%

Sodium 693mg30%

Potassium 469mg13%

Carbohydrates 39g13%

Fiber 4g17%

Sugar 5g6%

Protein 19g38%

Vitamin A 6495IU130%

Vitamin C 6.8mg8%

Calcium 351mg35%

Iron 3.2mg18%

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

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04
Dec
2015

Creamy Turkey Wild Rice Soup

categories: Soups, Turkey

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Make this delicious, creamy turkey wild rice soup with wild rice, carrots, and onions in your slow cooker, using your Thanksgiving turkey leftovers!

Another Thanksgiving has come and gone, and we still have some leftovers, thankfully! Speaking of LEFTOVERS…today I’m posting a recipe for Creamy Turkey Wild Rice Soup. I’ve been making this soup for years (using good old turkey leftovers!).

I found the original recipe in an old Taste Of Home Magazine years ago and tried it. The creamy turkey wild rice soup was so good! I’ve been making it ever since, with a few slight changes to the original recipe.

Why NOT use the leftover turkey and carcass to make a huge pot of delicious soup? If you’re gonna go to the trouble of roasting a huge turkey, then make it “go the distance” for you. The original recipe for creamy turkey wild rice soup was made on the stove top, but I adapted it for crock pot cooking. I’ve included both sets of instructions in the printable recipe below.

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

Could I Make This Recipe With A Whole CHICKEN Instead Of A Turkey?

Yes. You can also substitute a whole chicken, if desired. Remember to make sure you have at least 2 cups of shredded meat for the soup. Prepare the recipe the same exact way.

How To Make Creamy Turkey Wild Rice Soup

Start with that leftover turkey. Yeah. Use that beast you fixed for Thanksgiving. Our 15 pounder looked like this when it came out of the oven on Thanksgiving.

The next morning, the leftover turkey looked like this photo below… in a huge pot of water, with onions, celery, carrots, spices, etc. I’m telling you, that turkey never knew what hit it!

The turkey carcass (with some meat still attached) cooks for about 1½ hours (covered). Chopped onions, carrots, celery, salt and pepper are also added to the large pot of water. When done, let the turkey cool. Once the turkey has cooled, cut or pull all the turkey meat you can get off the bones. You will need about 2 cups of turkey for this soup.

Add Ingredients To A Slow Cooker (crock pot)

Put the broth from the turkey (and the veggies, too) into a large crock pot. The total mount of broth should be at least 4 cups. If making the turkey the way shown, you can use the strained broth created by cooking the turkey as replacement for store bought broth.

Add 2 cups of shredded turkey to the slow cooker. Add one box of Long Grain and Wild Rice (and seasoning packet) and butter to the soup. The original recipe called for 2 cups of wild rice. Using all wild rice is really tasty, but I found this package and seasonings to be perfectly easy (and a bit more economical).

Cook the creamy turkey wild rice soup on low temperature for 4 hours. After that, add some flour, whisked well with cool water to help thicken the soup broth slightly. Put the lid back on slow cooker, and let the soup cook for another hour. Add light cream to the soup, and cook for 15 minutes.

The Creamy Turkey Wild Rice Soup Is Ready To Serve

Taste test the soup before you ladle it into bowls. Add salt or pepper, if desired, to suit your taste buds. The creamy turkey wild rice soup is now ready to be served!

Here is the finished creamy turkey wild rice soup, after the cream has been added. It looks great, and is ready to eat!

This creamy turkey wild rice soup is a really easy soup to make, and tastes absolutely delicious. I sure hope you will give this recipe a try next time you want to make something with Thanksgiving leftovers. Don’t throw that turkey carcass away… make a huge pot of delicious hot and filling soup!

Thanks for stopping by, and I sincerely hope you will come back again soon for more recipes. Have a great day.

Looking For More SOUP Recipes?

You can find all of my recipes in the Recipe Index, located at the top of the page. I have lots of delicious soup recipes, including:

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Recipe Adapted From: Taste Of Home Magazine, submitted by Terri Holmgren, Swanville, Minnesota (magazine issue unknown – I cut out her recipe years ago and couldn’t find it online)

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Creamy Turkey Wild Rice Soup

Prep Time

1 hr 30 mins

Cook Time

5 hrs 15 mins

Total Time

6 hrs 45 mins

Make this delicious, creamy turkey wild rice soup with wild rice, carrots, and onions in your slow cooker, using your Thanksgiving turkey leftovers!

Category: Soup

Cuisine: American

Keyword: turkey wild rice soup

Servings: 12 cups (approx. 3 quarts)

Calories Per Serving: 179 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1 turkey "carcass" (with some meat still attached)
1 medium onion , chopped
2 celery ribs , diced
2 carrots , diced
1 Tablespoon butter
1/2 cup all purpose flour
1/4 cup water
4 cups turkey or chicken broth
1 box wild rice OR 1 box Long Grain and Wild Rice Mix + seasoning packet (Rice A Roni)
2 cups light cream
2 cups diced turkey (or chicken)
1 teaspoon dried parsley flakes
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
Additional salt & pepper , to taste (if desired)

US Customary - Metric

Instructions

Place leftover turkey "carcass" in large stock pot. Cover with water. Add onion, celery, carrots, salt and pepper. Cover pot and boil for 1 1/2 hours on medium-low. Remove turkey; let cool, then cut all the meat off the bones. Discard bones. Pour 4 cups of the broth (with veggies) into a crock pot. Shred turkey meat, then add at least 2 cups of the meat back into the crock pot. Add entire box of rice (plus seasoning packet). Add salt, pepper, dried parsley, and butter to soup. Cook on Low for 4 hours.
After 4 hours, mix together the flour and water until smooth. Stir this mixture into the soup in the crock pot until combined. Let soup cook for another hour.
Stir in cream, and cook on LOW for another 15 minutes.
Taste test; add additional salt/pepper, if desired, then serve!

Recipe Notes

If cooking on stove top: Saute onions, celery and carrots in butter 3-4 minutes. Reduce heat; add in flour-cook until it is bubbly. Add in broth, stirring constantly. Bring to boil; reduce heat. Add rice, turkey, cream, salt, pepper, garlic powder, etc. Simmer for about 20 minutes. Serve.
Another way to make this quicker, use store bought broth and shred up a rotisserie chicken or use pre-cooked turkey.

Nutrition Facts

Creamy Turkey Wild Rice Soup

Amount Per Serving (1 cup)

Calories 179 Calories from Fat 126

% Daily Value*

Fat 14g22%

Saturated Fat 8g50%

Cholesterol 58mg19%

Sodium 431mg19%

Potassium 189mg5%

Carbohydrates 7g2%

Protein 5g10%

Vitamin A 2140IU43%

Vitamin C 7mg8%

Calcium 39mg4%

Iron 0.6mg3%

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

Here’s one more to pin on your Pinterest boards! Make this delicious, creamy turkey wild rice soup with wild rice, carrots, and onions in your slow cooker, using your Thanksgiving turkey leftovers!

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