Category: Main Dishes

Butter Chicken (Instant Pot)

Enjoy the amazing flavor of Butter Chicken (Instant Pot)! Tender chicken is cooked in a delicious sauce in this popular, classic Indian dish!
Enjoy the amazing flavor of Butter Chicken (Instant Pot)! Tender chicken is cooked in a delicious sauce in this popular, classic Indian dish!

The first time I ever ate Butter Chicken in an Indian restaurant I was HOOKED! I absolutely LOVE the tender chicken, swimming in an absolutely delectable butter sauce, flavored with traditional Indian spices.

I decided I couldn’t wait to make it myself (in my own kitchen), and that started my search for a great Butter Chicken (Instant Pot) recipe I could conveniently make and LOVE!

I’m finally adding this recipe to my website because it is the one I now use every time I make Butter Chicken using my Instant Pot. It has not failed me yet, so today I am sharing the recipe with YOU! Here’s how to make it.

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

Prepare Sauce And Chicken For The Instant Pot

Place one 14.5 ounce can of diced tomatoes (including the juice) in the inner container of your Instant Pot. Add minced garlic, ginger, turmeric, cayenne pepper, paprika, garam masala, ground cumin and salt.

Stir these ingredients together until well-combined and the spices are incorporated into the sauce.

Spices and diced tomatoes are placed in the inner pot of a pressure cooker.Tomatoes and spices are stirred until fully combined in inner pot.

Pat chicken breasts dry using paper towels, then lay them right on top of the sauce mixture in the Instant Pot. Do not mix them into the sauce!

The amount of chicken you need is 1½ pounds (about 3 very large boneless, skinless chicken breasts). If you have a food scale, I recommend using it to accurately gauge the weight of the chicken.

NOTE: Boneless, skinless chicken thighs (in same quantity) may be substituted in this recipe, if you prefer.

Three chicken breasts are placed on top of the tomato mixture.

Cooking Butter Chicken In An Instant Pot

Lock the lid on the Instant Pot. Turn the pressure release knob to the “SEALING” position. Select the “MANUAL” button, and adjust to High pressure. Set the timer for 10 minutes.

The Instant Pot usually takes between 10-15 minutes to reach full pressure, then the 10 minute timer will begin. Once the 10 minute time has been reached, let the machine release it’s pressure NATURALLY. Do nothing during this time (this may take about 15 minutes or so).

As the pressure releases naturally, the timer will begin to count up and display the time in minutes. When all the pressure has been released, the pressure button (which is raised when the Instant Pot is at full pressure) will drop.

Instant Pot is used to cook the chicken breasts and tomato/spice mixture.

Remove And Slice The Cooked Chicken

After the pressure has fully released naturally, unlock the lid and remove. Transfer the chicken breasts out of the inner pot using a slotted spoon or spatula) and onto a cutting board. Set the chicken aside to cool for a few minutes.

After the chicken has cooled slightly, cut each piece into large chunks, about 1½” wide. Do not shred the chicken! Set aside while you finish making the butter sauce. 

Lid of Instant Pot is unlocked to reveal the cooked chicken breasts.Cooked chicken is removed from Instant Pot and cut into large cubes.

Finish Making The Butter Sauce

Use an immersion blender to fully puree the sauce in the inner pot. Insert the immersion blender directly into the pot to do this, then let the sauce cool for 2-3 minutes.

NOTE: If you don’t have access to an immersion blender, carefully transfer it in batches to a blender and process until smooth. Remember… it’s HOT! Once pureed, pour it carefully back into the inner pot.

Immersion blender is used to puree the tomato/spice mixture in the Instant Pot.

Add butter (in chunks), coconut milk, additional garam masala and fresh chopped cilantro to the sauce. Stir well, until the ingredients have been fully combined.

TIP: Stir the coconut milk very well while still in the can, to combine the liquid and solids before adding it to the sauce! 

NOTE: At this point, remove about ½ of the sauce (or a little less) and save it for another batch later. That’s right… you will not use ALL of the sauce! After it has cooled, you can freeze the removed sauce in an airtight container for another time (it freezes well). You can also store it in the refrigerator for 3-4 days and use it again, if desired.

Butter, coconut milk, garam masala and cilantro is added to the sauce.The sauce for the Butter Chicken is now ready.

Add The Chicken Back Into The Pot

Transfer all the chunks of chicken back into the remaining butter sauce and stir until they’re well-coated.  Hit the “CANCEL” button, then select the “SAUTÉ” button and set the pressure setting to “LESS” (low heat).

Continue to stir and cook the chicken (uncovered) only until it is fully heated through. Once heated through, the butter chicken is ready to be served and enjoyed.

Butter Chicken (Instant Pot) is re-heated in the inner pot of the Instant Pot.

Serve The Butter Chicken

Serve the butter chicken with hot basmati rice on the side. For each serving we put a portion of rice on one half of a serving bowl, then place the tender butter chicken (and sauce) on the other side.

Spoon more sauce over the chicken, for best flavor! Top each serving with a sprig or two of fresh cilantro, serve and enjoy!

We especially love this meal when it’s served with homemade Garlic Butter Naan Bread on the side. The Naan bread can be used to help mop up all that delicious sauce!

A bowl of butter chicken (Instant Pot), with rice and Naan bread on the side.Cubes of chicken are coated in the flavorful butter sauce.

I can’t say enough good things about this delicious recipe for Butter Chicken made in an Instant Pot. We absolutely LOVE it, and hope you’ll enjoy this classic Indian dish as much as we do!

If you have an Instant Pot, be sure to check out my recipes for Pork Carnitas, Broccoli Cheese Soup and Ground Beef Stroganoff, too!

Thanks for stopping by my website today, and I invite you to come back again soon for more family-friendly recipes. Take care, may God bless you, and I hope you 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 amazing chicken 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?

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: “Indian Instant Pot Cookbook” (Kindle Edition), by Urvashi Pitre, published by Rockridge Press in 2017

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes
Butter Chicken (Instant Pot)
Prep Time
10 mins
Cook Time
10 mins
Sauté Time + Natural Release Time
30 mins
Total Time
50 mins
 

Enjoy the amazing flavor of Butter Chicken (Instant Pot)! Tender chicken is cooked in a delicious sauce in this popular, classic Indian dish!

Category: Main Dish
Cuisine: Indian
Keyword: butter chicken, instant pot
Servings: 4
Calories Per Serving: 514 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 14.5 ounces diced tomatoes (canned) DO NOT DRAIN
  • 6 cloves garlic minced
  • 1 Tablespoon fresh ginger minced
  • 1 teaspoon paprika
  • 1 teaspoon turmeric powder
  • 1 teaspoon ground cumin
  • 1 teaspoon salt
  • ¾ teaspoon cayenne pepper
  • 2 teaspoons garam masala** **DIVIDED USE
  • pounds boneless, skinless chicken breasts
  • 8 Tablespoons butter = 1 stick, cut into cubes
  • ¾ cup full fat coconut milk (canned) or ¾ cup heavy whipping cream
  • ¼ cup chopped, fresh cilantro
Instructions
  1. Place tomatoes (including juice) in the inner pot. Add garlic, ginger, turmeric, cayenne pepper, paprika, 1 teaspoon garam masala, cumin and salt. Stir/whisk until combined.

  2. Pat chicken dry with paper towels, then lay them on top of the sauce. Do not mix them into the sauce!

  3. Lock lid on Instant Pot. Turn pressure release knob to "SEALING" position. Select "MANUAL"; or adjust to HIGH pressure. Set timer for 10 minutes. It takes 10-15 minutes to reach full pressure, then the 10 minute cooking time will start. Once finished cooking, let pressure release NATURALLY. Do nothing during this time (about 15 minutes). When all pressure is released, pressure button will drop, indicating it's safe to remove lid.

  4. Open lid. Transfer chicken out of the pot (use slotted spoon or spatula) and put it on a cutting board. Let cool a few minutes, then cut each piece into large chunks, about 1½" wide. Set aside.

  5. Make Butter Sauce: Use immersion blender to puree sauce remaining in the inner pot (insert immersion blender directly in the pot to do this). Let sauce cool 2-3 minutes. NOTE: No immersion blender? Carefully transfer sauce in batches to a blender; process until smooth. Once pureed, pour sauce back into the inner pot.

  6. Add butter (in chunks), coconut milk, remaining teaspoon of garam masala and cilantro to the sauce. TIP: Stir coconut milk while still in the can, to combine liquid and solids before adding it! Stir well, until ingredients are fully combined.

    NOTE: At this point, remove about ½ of the sauce (or a little less) and save it for another batch. That's right... you won't use ALL the sauce! After it has cooled, freeze the removed sauce in an airtight container OR store it in the refrigerator for 3-4 days and use it again, if desired.

  7. Place chicken back into the sauce remaining in the inner pot; stir until coated.  Press "CANCEL", then select "SAUTÉ"; set pressure setting to "LESS" (low heat). Stir/cook butter chicken (uncovered) until heated through. Serve with rice. Enjoy!

Nutrition Facts
Butter Chicken (Instant Pot)
Amount Per Serving (1 (1/4 of total))
Calories 514 Calories from Fat 333
% Daily Value*
Fat 37g57%
Saturated Fat 23g144%
Trans Fat 1g
Polyunsaturated Fat 2g
Monounsaturated Fat 8g
Cholesterol 169mg56%
Sodium 1115mg48%
Potassium 994mg28%
Carbohydrates 9g3%
Fiber 2g8%
Sugar 3g3%
Protein 39g78%
Vitamin A 1348IU27%
Vitamin C 14mg17%
Calcium 71mg7%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Enjoy the amazing flavor of Butter Chicken (Instant Pot)! Tender chicken is cooked in a delicious sauce in this popular, classic Indian dish!

Refried Bean Tostadas

Refried Bean Tostadas are an easy, meatless meal! Corn tortillas are fried until crisp, then topped with beans, cheese, lettuce, salsa, etc.
Refried Bean Tostadas are an easy, meatless meal! Corn tortillas are fried until crisp, then topped with beans, cheese, lettuce, salsa, etc.

Looking for a simple yet delicious meal that is perfect to serve any time of the year? We LOVE making homemade refried bean tostadas! I’ve been making this simple meatless dish for over 50 years, and think they are a wonderfully tasty meal!

It’s easy to prepare the toppings ahead of time (and refrigerate), then when you’re ready to make them, it’s as easy as frying the tortillas and heating refried beans on the stovetop! Here’s how to make refried bean tostadas.

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

Prepare The Refried Beans And Tostada Toppings First

Combine a can of refried beans (regular or low-fat) with 2 Tablespoons of water in a small saucepan. I always add a little water to very slightly “thin” the refried beans to make them easier to spread on a cooked tortilla later.

NOTE: I use canned refried beans to make this a very convenient, quick recipe, but if you’re interested in making homemade refried beans, be sure to check out my recipe for Easy Crock Pot Refried Beans!

Stir and cook the refried beans (and water) on low heat until heated through. Keep the beans warm while you prepare the other ingredients.

I find it helpful to get all the tostada toppings ready BEFORE beginning this recipe. Place the toppings in small bowls or containers and place them out on the counter. *If getting toppings ready early in the day, cover and refrigerate the bowls of toppings until ready to use. 

Refried beans and water are heated in a small saucepan.Toppings for refried bean tostadas are placed on counter in small bowls.

Fry The Tortillas Until Crispy

Pour oil about ½” deep in a medium sized skillet. Heat the oil on Medium temperature until very hot, but not smoking. A drop of water should sizzle when added to the hot oil, indicating the oil is ready.

Carefully place one corn tortilla into the hot oil. The oil should instantly sizzle around the edges. Let it cook for about 30 seconds, then carefully turn it to the other side using tongs (remember that the oil is very HOT).

Continue to cook the tortilla until it is very crisp on both sides. Use the tongs to press the tortilla down in the center if it puffs up, because you want the middle of the tortilla very crisp to hold the weight of the toppings. If necessary, turn the tortilla back over to ensure the first side is crisp.

A corn tortilla is placed in hot oil and fried until crisp.Tongs are used to press center of tortilla down into hot oil for crispness.

When the tortilla is crisp all the way through on both sides, transfer it from the hot oil to several layers of paper towels using tongs. As you lift each tortilla out of the oil, let excess oil drip back into the skillet.

The paper towels will help absorb any excess oil. Repeat the cooking process with the remaining tortillas, until all are cooked, crispy, and well-drained.

A crispy fried tortilla is removed from skillet using tongs.Fried tortilla rests on paper towels used to absorb oil.

 “Build” The Tostadas

Now it’s time to “build” the refried bean tostadas. Place 2 big Tablespoons of hot refried beans onto each tortilla (there will be some beans leftover). Use the back of a spoon to GENTLY spread the beans over the surface of the tortilla without cracking it.

Add shredded lettuce on top of the beans, then add grated cheddar cheese (or Colby Jack), dividing these ingredients evenly between the tostadas.

Refried beans, then lettuce and grated cheese are added to crisp tortillas.

Top each tostada with diced fresh tomatoes. Add garnishes of your choosing to top off the tostadas before serving. We love to add taco sauce (or salsa), chopped cilantro, and a small dollop of sour cream to ours… yum!

The best part of putting out the bowls of toppings is everyone can build their own tostada the way they like it!

The recipe, as written, will yield enough for 4 tostadas, but can EASILY be doubled, tripled, or quadrupled to meet your needs. Some people may eat one tostada, and others may want to enjoy two, so plan accordingly!

TIP: *Remember that you will have some leftover refried beans, so adjust the amount of other ingredients to fit your needs, especially if you want more refried bean tostadas!

Diced fresh tomatoes are added to the top of the tostada.Taco sauce, sour cream and cilantro garnish the top of the tostada.

Serve And Enjoy The Refried Bean Tostadas

Serve and enjoy these delicious refried bean tostadas. they should be crisp enough to hold all those toppings safe and secure in your hands. Lift that beautiful tostada up using both hands, and take a big, crispy, delicious bite!

One of the refried bean tostadas, ready to be eaten and enjoyed!Holding a tostada, with a plate of watermelon slices in the background.

I really hope you have the chance to make some yummy refried bean tostadas! I think they’re a perfect meal for busy days because you can easily prepare the toppings ahead of time (cover and refrigerate), then all you need to do at dinner time is fry the tortillas and heat the beans!

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 wonderful day!

Looking For More MEXICAN-INSPIRED 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 Mexican-inspired 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?

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

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes
Refried Bean Tostadas
Prep Time
15 mins
Cook Time
5 mins
Total Time
20 mins
 

Refried Bean Tostadas are an easy, meatless meal! Corn tortillas are fried until crisp, then topped with beans, cheese, lettuce, salsa, etc.

Category: Dinner, Lunch
Cuisine: Mexican
Keyword: refried bean tostadas
Servings: 4 tostadas
Calories Per Serving: 213 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 4 medium corn tortillas
  • vegetable oil, for frying ½" deep in small skillet
  • 8 ounces canned refried beans = approx. ½ of a 16 oz. can
  • 2 Tablespoons water
  • 1 cup shredded iceberg lettuce
  • 1 cup grated cheddar cheese or Colby Jack
  • 1 medium red tomato diced
OPTIONAL TOPPINGS: taco sauce or salsa, sour cream, chopped cilantro, sliced olives, as desired
    Instructions
    1. Prep and place tostada toppings (lettuce, cheese, tomatoes, etc.) in small bowls; place them on the counter. *If getting toppings ready early in the day, cover and refrigerate until ready to use.

    2. Combine refried beans and water in a small saucepan. Stir and cook on low heat until heated through. Keep beans warm while you prepare tortillas.

    3. Pour oil ½" deep in a medium skillet. Heat on Medium until very hot, but not smoking. A drop of water should sizzle when added. Carefully place a tortilla in the hot oil. The oil should instantly sizzle around the edges. Cook for 30 seconds, then turn tortilla to the other side using tongs. Continue to cook until tortilla is very crisp on both sides. Use tongs to press the tortilla down (in the center) in the oil, so the middle of the tortilla is very crisp to hold the weight of the toppings. Turn tortilla over again (if necessary) to ensure crispness on all sides.

    4. Transfer tortilla to several layers of paper towels, which will absorb excess oil as it drains. Repeat with remaining tortillas, until all are cooked, and well-drained.

    5. Spoon 2 big Tablespoons of hot refried beans on each tortilla (there'll be beans leftover). Gently use the back of a spoon to spread beans over the tortilla without cracking it.

    6. Add shredded lettuce on top of the beans, then grated cheese and diced tomatoes, dividing evenly between tostadas. Garnish with taco sauce, salsa, sour cream, cilantro and/or olives, if desired. Serve and enjoy!

    Recipe Notes

    NOTE: Optional toppings such as taco sauce, sour cream, cilantro, and/or olives were not considered in the caloric calculation.

    Nutrition Facts
    Refried Bean Tostadas
    Amount Per Serving (1 tostada)
    Calories 213 Calories from Fat 90
    % Daily Value*
    Fat 10g15%
    Saturated Fat 6g38%
    Polyunsaturated Fat 1g
    Monounsaturated Fat 2g
    Cholesterol 28mg9%
    Sodium 525mg23%
    Potassium 96mg3%
    Carbohydrates 19g6%
    Fiber 4g17%
    Sugar 2g2%
    Protein 11g22%
    Vitamin A 422IU8%
    Vitamin C 1mg1%
    Calcium 243mg24%
    Iron 1mg6%
    * Percent Daily Values are based on a 2000 calorie diet.

    Here’s one more to pin on your Pinterest boards!Refried Bean Tostadas are an easy, meatless meal! Corn tortillas are fried until crisp, then topped with beans, cheese, lettuce, salsa, etc.

    Garlic Herb Chicken Thighs (Air Fryer)

    Make Garlic Herb Chicken Thighs in an air fryer! Chicken marinates in olive oil and spices before cooking. Crispy outside, juicy inside!
    Make Garlic Herb Chicken Thighs in an air fryer! Chicken marinates in olive oil and spices before cooking. Crispy outside, juicy inside!

    If you’re looking for a delicious air fryer recipe using chicken, may I suggest this one for garlic herb chicken thighs? It is a simple recipe to prepare with very minimal prep and the chicken comes out fantastic every time I’ve made it.

    You will use 4 large bone in, skin on chicken thighs. They are coated with a seasoning marinade for 30 minutes before cooking. Pop them in the air fryer and cook for 20 minutes, and the result is a delicious, flavorful main dish!

    It’s such a simple recipe, and it’s so good. Here’s how to make garlic herb chicken thighs in an air fryer.

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

    Prepare The Chicken Thighs

    Pat the chicken thighs dry using paper towels. The skin is left on for this recipe, because it adds to the crispiness of the finished garlic herb chicken thighs.

    Once patted dry, place the chicken thighs in a large bowl, and set it aside while you prepare a simple seasoning mix.

    Four bone-in, skin on chicken thighs, ready to be marinated.

    Make The Seasoning Mix

    The spice mix is a cinch to make! Simply mix garlic powder, onion powder, salt, black pepper, dried thyme, rosemary and tarragon in a small bowl until they’re combined.

    That’s it… see how easy that was? You will use ALL of this mixture for the four chicken thighs.

    Dry spices are combined in bowl for the chicken marinade.Garlic powder, salt, pepper, thyme, rosemary and tarragon are mixed.

    Drizzle olive oil over the chicken thighs, then add the seasoning mix on top. Use your hands to rub and coat the chicken with oil and the spices.

    Continue until all the chicken thighs are coated on all sides with oil and spices. Rub the mixture into the surface of the chicken so it adheres.

    Let the spice/oil-coated chicken marinate for 30 minutes. This allows the spices (and oil, for crispiness) to help give flavor to the chicken skin and meat, before they are cooked.

    Chicken is covered with olive oil, then spices are added and combined.Chicken thighs marinate 30 minutes, covered in the spice and oil mixture.

    Now It’s Time For The Air Fryer!

    Preheat the air fryer to 380°F. NOTE: My air fryer preheats at a default temp. of 400°F, so I preheat it at this temperature, then adjust it down to cook the chicken thighs.

    Once the air fryer has preheated, adjust the temperature to 380°F. Place the marinated chicken thighs in the inner basket, leaving a small amount of space between each one.

    TIP: If you are cooking more than 4 thighs, be sure to not overcrowd the basket, to ensure each piece of chicken cooks evenly and becomes crisp on the outside.

    marinated chicken thighs are place in air fryer basket for cooking.

    Select the CHICKEN button if your air fryer has that feature. If not, set the timer for 20 minutes (at 380°F.) . Press START, and air fry the chicken for 10 minutes.

    After 10 minutes, press PAUSE, and flip the chicken thighs over to the other side. They should already be nicely browned at this point.

    Continue cooking the other side for the remaining 10 minutes OR until the garlic herb chicken thighs reach a “safe” internal temperature of 165°F.

    Garlic Herb Chicken Thighs are flipped over halfway through air frying.

    Serve The Garlic Herb Chicken Thighs

    The garlic herb chicken thighs should be fully cooked at this point and can now be served. We let them rest for 1-2 minutes to let the internal juices redistribute through the meat before serving.

    The chicken thighs taste great, thanks to the marinade! They also are juicy on the inside and crispy on the outside. Serve with your favorite sides, and enjoy this simple meat dish!

    One of the chicken thighs, served with baked potato and green beans.Two garlic herb chicken thighs, served with green beans and baked potato.

    I hope you have the opportunity to make these delicious garlic herb chicken thighs, and trust you’ll like them as much as we do.

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

    Looking For More AIR FRYER 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 air fryer 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?

    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 

    ↓↓ PRINTABLE RECIPE BELOW ↓↓

    0 from 0 votes
    Garlic Herb Chicken Thighs (Instant Pot)
    Prep Time
    5 mins
    Cook Time
    20 mins
    Inactive Prep: Marinating Time
    30 mins
    Total Time
    55 mins
     

    Make Garlic Herb Chicken Thighs in an air fryer! Chicken marinates in olive oil and spices before cooking. Crispy outside, juicy inside!

    Category: Main Dish
    Cuisine: All Cuisines
    Keyword: garlic herb chicken thighs
    Servings: 4
    Calories Per Serving: 374 kcal
    Author: JB @ The Grateful Girl Cooks!
    Ingredients
    • 4 large chicken thighs (bone in, skin on)
    • Tablespoons olive oil
    For Spice Mix:
    • Tablespoons garlic powder
    • ¾ teaspoon salt
    • ¼ teaspoon black pepper
    • ¼ teaspoon onion powder
    • ¼ teaspoon dried thyme
    • ¼ teaspoon dried rosemary
    • ¼ teaspoon dried tarragon
    Instructions
    1. Pat chicken thighs dry using paper towels. Place chicken in a large bowl; set aside.

    2. In a separate small bowl, combine garlic powder, salt, black pepper, thyme, rosemary and tarragon.

    3. Drizzle olive oil over the chicken, then add spice mix. Use your hands to rub and coat chicken with oil and spices until they adhere. Continue until chicken is coated on all sides with oil/spices. Let chicken marinate for 30 minutes.

    4. Preheat air fryer according to manufacturer directions. Once preheated, adjust temperature to 380°F. Place chicken thighs in the inner basket, leaving space between each one. TIP: If cooking more than 4 thighs, don't overcrowd the basket, to ensure each piece cooks evenly and becomes crisp on the outside.

    5. Select the CHICKEN button if the air fryer has that feature. If not, set the timer for 20 minutes (at 380°F). Press START; cook chicken for 10 minutes. After 10 minutes, press PAUSE; flip chicken over to the other side. Continue cooking the other side the remaining 10 minutes OR until the garlic herb chicken thighs reach an internal temperature of 165°F.

    6. When done, let chicken rest 1-2 minutes to let internal juices redistribute in the meat. Serve with favorite side dishes and enjoy!

    Nutrition Facts
    Garlic Herb Chicken Thighs (Instant Pot)
    Amount Per Serving (1 thigh (1/4 of total))
    Calories 374 Calories from Fat 261
    % Daily Value*
    Fat 29g45%
    Saturated Fat 7g44%
    Trans Fat 0.1g
    Polyunsaturated Fat 6g
    Monounsaturated Fat 14g
    Cholesterol 142mg47%
    Sodium 549mg24%
    Potassium 338mg10%
    Carbohydrates 3g1%
    Fiber 0.3g1%
    Sugar 0.1g0%
    Protein 24g48%
    Vitamin A 121IU2%
    Vitamin C 0.1mg0%
    Calcium 17mg2%
    Iron 1mg6%
    * Percent Daily Values are based on a 2000 calorie diet.

    Here’s one more to pin on your Pinterest boards!Make Garlic Herb Chicken Thighs in an air fryer! Chicken marinates in olive oil and spices before cooking. Crispy outside, juicy inside!

    Lentil Potato Soup

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

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

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

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

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

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

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

    A Word About The Lentils

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

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

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

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

    How To Make The Soup

    Now it’s time to prepare the soup. In a large cooking pot (or Dutch oven), heat vegetable oil on medium heat. Stir in diced onion, and cook this for about 1 minute, stirring often.

    Add diced carrots, celery, and minced garlic to the pot, and stir to combine. Continue to cook the veggies for 3 minutes, stirring often, so the garlic doesn’t burn and become bitter.

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

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

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

    Add The Potatoes And Spices

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

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

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

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

    Time To Cook The Soup

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

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

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

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

    Serve The Lentil Potato Soup

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

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

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

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

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

    Looking For More SOUP Recipes?

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

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

    ↓↓ PRINTABLE RECIPE BELOW ↓↓

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

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

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

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

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

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

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

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

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

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

    Lime Brown Butter Shrimp

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

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

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

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

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

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

    First Things First

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

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

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

    Brown The Butter

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

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

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

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

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

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

    Season And Cook The Shrimp

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

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

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

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

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

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

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

    Serve The Lime Brown Butter Shrimp

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

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

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

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

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

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

    Looking For More SHRIMP Recipes?

    You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have lots of delicious shrimp recipes to check out, including:

    Want More Recipes? Get My FREE Newsletter!

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

    ↓↓ PRINTABLE RECIPE BELOW ↓↓

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

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

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

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

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

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

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

    Recipe Notes

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

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

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

     

    Chicken Ricotta Meatballs For 2

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

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

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

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

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

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

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

    Make The Meatballs

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

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

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

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

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

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

    Bake The Meatballs

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

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

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

    Serve The Chicken Ricotta Meatballs For 2

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

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

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

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

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

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

    Looking For More MEATBALL Recipes?

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

    Want More Recipes? Get My FREE Newsletter!

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

    There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
    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

     

    ↓↓ PRINTABLE RECIPE BELOW ↓↓

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

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

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

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

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

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

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

      Recipe Notes

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

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

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

      Teriyaki Shrimp Bowl

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

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

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

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

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

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

      Make The Teriyaki Sauce

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

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

      Ingredients for Asian sauce in saucepan, with a spoon.

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

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

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

      Stir-Fry The Veggies

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

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

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

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

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

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

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

      Cook The Shrimp

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

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

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

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

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

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

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

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

      Garnish And Serve The Teriyaki Shrimp Bowl

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

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

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

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

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

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

      Looking For More SHRIMP Recipes?

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

      Interested In More Recipes? Get My FREE Newsletter!

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

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

      Find Me On Social Media:

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

      Author's signature

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

      ↓↓ PRINTABLE RECIPE BELOW ↓↓

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

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

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

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

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

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

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

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

        Recipe Notes

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

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

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

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

        Chicken Suizas Hand Pies

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

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

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

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

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

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

        Make The Chicken Filling

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

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

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

        Cut Out Pastry Circles

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

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

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

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

        Fill The Hand Pies

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

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

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

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

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

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

        Each hand pie is brushed with beaten egg before baking.

        Bake The Chicken Suizas Hand Pies

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

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

        Chicken Suizas Hand Pies rest on wire rack after baking.

        Serve The Chicken Suizas Hand Pies

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

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

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

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

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

        Looking For More CHICKEN Recipes?

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

        Want More Recipes? Get My FREE Newsletter!

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

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

        Find Me On Social Media:

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

        Author's signature

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

        ↓↓ PRINTABLE RECIPE BELOW ↓↓

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

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

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

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

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

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

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

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

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

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

        Slow Cooker Veggie Curry

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

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

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

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

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

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

        Prep Veggies For Crockpot

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

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

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

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

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

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

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

        Build The Sauce

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

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

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

        Time To Let It Cook!

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

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

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

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

        Serve The Slow Cooker Veggie Curry

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

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

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

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

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

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

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

        Looking For More Recipes For MEATLESS MEALS?

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

        Want More Recipes? Get My FREE Newsletter!

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

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

        Find Me On Social Media:

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

        Author's signature

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

        ↓↓ PRINTABLE RECIPE BELOW ↓↓

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

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

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

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

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

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

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

          Recipe Notes

          NOTE: The caloric calculation does not include the rice.

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

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

          Batter-Fried Rockfish

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

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

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

          My Inspiration For This Recipe

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

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

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

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

          Okay… But What Is Rockfish?

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

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

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

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

          Prepare The Rockfish

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

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

          Two rockfish fillets are patted dry using paper towels.

          Make The Batter For The Fish

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

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

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

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

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

          Time To Batter The Rockfish

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

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

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

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

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

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

          Fry The Battered Rockfish

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

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

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

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

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

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

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

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

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

          Drain And Serve The Batter-Fried Rockfish

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

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

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

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

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

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

          Looking For More ROCKFISH Recipes?

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

          Want More Recipes? Get My FREE Newsletter!

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

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

          Find Me On Social Media:

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

          Author's signature

          ↓↓ PRINTABLE RECIPE BELOW ↓↓

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

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

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

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

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

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

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

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

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

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

          Recipe Notes

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

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

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