Category: Main Dishes


Mar
2014

Chicken and Asparagus Lemon Stir Fry

categories: Asian, Chicken, Main Dishes
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Chicken Asparagus Stir Fry is a delicious dish featuring boneless chicken breasts and fresh asparagus, cooked in an Asian-inspired lemon sauce.Chicken Asparagus Stir Fry is a delicious dish featuring boneless chicken breasts and fresh asparagus, cooked in an Asian-inspired lemon sauce.
Today’s post features one of my favorite veggies… asparagus! I love the changing of the seasons, and the distinct differences each one proudly displays. We are officially one week into Spring in the great Pacific Northwest. Tulips and daffodils are popping up everywhere, and the days are getting longer (yay).

We are seeing lots of rain as the weather begins to warm up, and asparagus has begun making it’s Spring appearance at the local grocery store! That’s right…you heard me. In Spring, fresh asparagus goes on sale! I love asparagus year round…but it just seems to TASTE better when it is priced right!

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

Why We Love This Recipe For Chicken Asparagus Stir Fry

What I also love is finding new recipes, giving them a try, and finding out they are DELICIOUS! Such is the case with this Chicken and Asparagus Lemon Stir Fry. Nice big chunks of chicken breast and crisp-tender asparagus, coated in a light lemon, soy, garlic and ginger sauce make this one delicious dinner. This recipe is a keeper!

I found the recipe online at Skinnytaste.com, a wonderful website where the recipes are low-fat, reflect Weight Watchers points, and are very creative! This chicken asparagus stir fry was very easy to make. My husband and I really enjoyed this meal and I will make it again, without hesitation. Hope you will give it a try!

Making Chicken Asparagus Stir Fry

Here’s the chicken and asparagus, prepped and ready to go. Chicken breasts are cubed, and the asparagus is sliced into pieces.

The chicken breast and fresh asparagus are cut into chunks before cooking.

A quick and easy to make stir fry sauce is mixed together. Sorry the photo is a bit blurry. This step is really easy!

Lemon sauce is mixed and ready to add to the chicken asparagus stir fry.

Minced garlic is cooking with the asparagus  in a large skillet, and this sure smells good while it is cooking!

Chicken and Asparagus Lemon Stir Fry / The Grateful Girl Cooks!

Cook The Chicken

Chicken breast chunks are cooked until they are cooked through and golden brown in color on the outside.

Chunks of chicken breast are cooked until golden brown.

Time To Add The Lemon Sauce!

Add the lemon sauce is to the skillet, and stir. This delicious sauce will coat all of the chicken pieces with LOTS of flavor.

Asian-inspired lemon sauce is added to the cooked, cubed chicken in skillet.

Now place the asparagus back into the skillet with the chicken and the lemon sauce. Give it all a good stir, and this dish is almost ready!

Asparagus is added to the lemon sauce and chicken in skillet to finish cooking.

Serve The Chicken Stir Fry

Once it’s finished cooking, the food is ready to serve! If desired, serve the chicken asparagus stir fry on top of a bed of steamed white or brown rice. The blandness of the steamed rice pairs great with the well-seasoned sauce. YUM!

Chicken and Asparagus Stir Fry is served on a bed of white rice.

Hope you enjoy this delicious chicken asparagus stir fry recipe just like we do! Have a great day, and thank you for stopping by.

Looking For More CHICKEN Recipes?

You can find all of my recipes in the Recipe Index, located at the top of the page. I have a LOT of chicken recipes you might enjoy including:

Interested In More Recipes?

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

You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Author's signatureRecipe Source: http://www.skinnytaste.com/2014/03/chicken-and-asparagus-lemon-stir-fry.html

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Chicken and Asparagus Lemon Stir Fry
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
 

Chicken Asparagus Stir Fry is a delicious dish featuring boneless chicken breasts and fresh asparagus, cooked in an Asian-inspired lemon sauce.

Category: Entree
Cuisine: Asian
Keyword: chicken asparagus stir fry
Servings: 4 servings
Calories Per Serving: 120 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 1 1/2 pounds boneless , skinless chicken breasts, cut in 1-inch cubes (I used 2 breasts)
  • Salt , to taste
  • 1/2 cup reduced sodium chicken broth
  • 2 Tablespoons soy sauce. Can use Tamari for gluten-free.
  • 2 teaspoons cornstarch
  • 2 Tablespoons water
  • 1 teaspoon canola or grapeseed oil , divided (didn't have them...I used olive oil)
  • 1 bunch fresh asparagus , ends trimmed and cut into 2-inch pieces
  • 6 cloves garlic , chopped
  • 1 Tablespoon fresh ginger , finely grated
  • 3 Tablespoons fresh lemon juice
US Customary - Metric
Instructions
  1. Lightly season the chicken breast cubed pieces with salt. In a small bowl, mix the chicken broth and the soy sauce together and set aside.
  2. In a second bowl, mix the cornstarch and the water well until mixture is combined. Set bowl aside.
  3. Heat a large wok or skillet over medium-high heat. Once the wok or skillet is hot, add 1 teaspoon of the oil. Now add the asparagus pieces; cook, stirring often until tender-crisp (this took about 3-4 minutes). Add in the ginger and garlic; cook till golden (only about a minute-don't want to burn the garlic!). Empty the asparagus and garlic/ginger to a plate while you cook the chicken.
  4. Increase the heat under the wok or skillet to high. Add remaining 2 teaspoons of oil; when hot add the chicken pieces to the pan; cook until browned on all sides and cooked through (this took about 4 minutes for each side). When done, remove the chicken to a plate while you make the sauce.
  5. Once chicken has been removed from skillet, add the soy sauce mixture to the pan; bring it to a boil (this will be quick), then cook for about 1-1/2 minutes. Add the lemon juice/cornstarch mixture to the skillet and mix well. When it simmers, return the chicken and asparagus to the skillet; stir it into the sauce. Cook until chicken and broccoli are heated through again (only a couple minutes); remove from heat and serve.
  6. Enjoy! This stir fry tastes great served with brown or white rice on the side.
Nutrition Facts
Chicken and Asparagus Lemon Stir Fry
Amount Per Serving (1 serving)
Calories 120 Calories from Fat 18
% Daily Value*
Fat 2g3%
Cholesterol 36mg12%
Sodium 580mg25%
Potassium 510mg15%
Carbohydrates 8g3%
Fiber 2g8%
Sugar 2g2%
Protein 16g32%
Vitamin A 870IU17%
Vitamin C 12.7mg15%
Calcium 38mg4%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Chicken Asparagus Stir Fry is a delicious dish featuring boneless chicken breasts and fresh asparagus, cooked in an Asian-inspired lemon sauce.

 

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Mar
2014

Chicken Pomodoro

categories: Chicken, Italian, Main Dishes
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Chicken Pomodoro is an easy 30 minute Italian meal, with pan-seared chicken cutlets in a simple tomato/cream sauce, served over linguine or fettucine.Chicken Pomodoro is an easy 30 minute Italian meal, with pan-seared chicken cutlets in a simple tomato/cream sauce, served over linguine or fettucine.

Here’s another simple, yet wonderfully flavored chicken and pasta dish! Chicken Pomodoro… a simple, yet flavorful meal, featuring chicken in a cream sauce with tomatoes and scallions, served over pasta.
Scroll Down For A Printable Recipe Card At The Bottom Of The Page

How I Found This Recipe For Chicken Pomodoro

My husband and I had dinner at a friend’s home recently where we were served chicken piccata. Because our dinner was so delicious, I asked our hostess for the recipe. She graciously said yes.
 
When she printed a copy of the recipe and gave it to me, I noticed there were two recipes on the page. This recipe, for chicken pomodoro, is the OTHER recipe that was on the printed copy. Yum! I have made chicken pomodoro twice since I received the recipe from my friend. It is really delicious, and from start to finish only takes about 30 minutes to prepare. What could be easier than that?
 
The sauce for the chicken tastes very fresh and light, enhanced by the flavor of green onions and fresh tomatoes. The sauce adds lots of FLAVOR to the tender pan-seared chicken cutlets and pasta. I only took one picture of the finished chicken pomodoro dinner (my bad), but the directions are very easy to understand. Pretty confident that you will find cooking this meal is a breeze! Hope you will give it a try!

Are You Looking For More Chicken Recipes?

You can find all of my chicken recipes (there’s a LOT) in the Recipe Index, located at the top of the page. A few family favorites include:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe! 

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

You Can Also Find Me On Social Media:

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

Author's signatureRecipe Source: http://www.CuisineAtHome.com

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Chicken Pomodoro
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 
Chicken Pomodoro is an easy 30 minute Italian meal, with pan-seared chicken cutlets in a simple tomato/cream sauce, served over linguine or fettucine.
Category: Main Dishes
Cuisine: Italian
Keyword: chicken pomodoro
Servings: 4 servings
Calories Per Serving: 1134 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 4 chicken cutlets , lightly seasoned with salt and pepper, then dusted with flour. *Note: If not using cutlets, then cut 2 large chicken breasts in half (horizontally), place between sheets of plastic wrap and pound with meat mallet until thin.*
  • 2 Tablespoons vegetable oil
  • 1/4 cup vodka
  • 1/2 cup chicken broth
  • 2 Tablespoons fresh lemon juice
  • 1/2 cup fresh ripe tomatoes , chopped
  • 2 Tablespoons heavy whipping cream
  • 1/3 cup scallions or green onions , sliced (For Garnish)
  • 2 cups Linguine or Fettuccine pasta (cooked according to pkg. directions)
US Customary - Metric
Instructions
  1. Season chicken cutlets. Dust with flour.
  2. In a non-stick skillet, heat the 2 Tablespoons oil to medium-high. When oil is hot, saute the cutlets on both sides until golden brown (this only takes a few minutes on each side). Remove the chicken cutlets to a platter (and keep warm); drain the fat from the pan.
  3. REMOVE THE SKILLET FROM THE FLAME OR COOK TOP and add the vodka to "deglaze" the skillet (It is VERY important not to blow yourself up, so remember to do this off the heat!)
  4. After adding the vodka to the skillet away from the flame, put the skillet back on the stove.
  5. Continue stirring (to get any tasty bits up from the bottom of the skillet) and cook the vodka until it is nearly evaporated.
  6. Add the chicken broth and lemon juice to the pan.
  7. Add the chicken cutlets back into the pan. Cook on each side for another minute. Remove the cutlets; place them on top of hot pasta on the serving platter or individual plates.
  8. Finish the sauce by adding the chopped tomatoes and whipping cream. Heat through, then spoon the sauce over the cutlets.
  9. Garnish the chicken with the scallions. Serve and enjoy!
Recipe Notes

The calorie calculation includes half a cup of pasta per person, plus the chicken and sauce.

**Cook the pasta while making the chicken and sauce.

Nutrition Facts
Chicken Pomodoro
Amount Per Serving (1 cutlet + 1/2 cup pasta)
Calories 1134 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 7g44%
Cholesterol 109mg36%
Sodium 320mg14%
Potassium 1221mg35%
Carbohydrates 170g57%
Fiber 7g29%
Sugar 6g7%
Protein 65g130%
Vitamin A 290IU6%
Vitamin C 11.1mg13%
Calcium 62mg6%
Iron 3.8mg21%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Chicken Pomodoro is an easy 30 minute Italian meal, with pan-seared chicken cutlets in a simple tomato/cream sauce, served over linguine or fettucine.

 

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Mar
2014

Asian Kale Slaw

categories: Asian, Salads, Side Dishes, Vegetable Dishes
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Asian kale slaw is a delicious, healthy side dish with kale, cabbage, carrots, green onions and almonds, in a fantastic Asian inspired sauce! This side dish is a nice twist on traditional coleslaw.Asian kale slaw is a delicious, healthy side dish with kale, cabbage, carrots, green onions and almonds, in a fantastic Asian inspired sauce!
 
Here’s a delicious recipe for Asian kale slaw. KALE is becoming known as the superfood of the garden!  This tasty salad features kale, cabbage, carrots, green onions, and almonds, tossed in a fantastic tasting Asian sauce.
 
Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Using Up My Garden Kale

Yesterday I picked a “boatload” of kale in my backyard garden. It has survived the rain, ice and snow of this past winter and is still “kicking”.
 
That envelope of Kale seeds I bought for 99 cents last March has MORE than paid for itself this past year! Here’s the small amount of fresh kale I picked yesterday.

Raw kale from garden for Asian kale slaw, on dish towel drying.

So once again I found myself with fresh picked kale, looking for a new, creative way to enjoy this wonder-veggie, straight from our garden. I found this recipe for “coleslaw” (with an Asian twist) on Pinterest, and decided to give it a try.

I made Asian kale slaw yesterday afternoon (only took about 15 minutes prep) and served it with our dinner. My husband and I LOVED it! We had the slaw on the side with a chicken dinner, and it tasted wonderful!

The slaw on dinner plate, served with chicken and potatoes.

What Is IN Asian Kale Slaw?

The ingredients for the Asian kale slaw are chopped and sliced, and placed in a salad bowl. The slaw has grated carrots, kale, shredded purple cabbage, and sliced green onions. The simple Asian sauce that covers all the ingredients really makes this kale slaw shine!

The ingredients for the Asian kale slaw in large mixing bowl.

Making The Salad Dressing For Asian Kale Slaw Is EASY!

This Asian flavored slaw dressing is incredibly easy to mix up. The sauce will be used as the salad dressing for the Asian kale slaw.

There are several ingredients in the dressing, including lime juice, sesame oil, soy sauce, ginger, etc., which gives this salad it’s distinctive Asian flavor. The salad is tossed with the dressing, then refrigerated for 15-20 minutes, until chilled.

Salad dressing for salad is mixed in yellow bowl.

The finished Asian kale slaw is garnished with sliced almonds, sesame seeds and sea salt, and is served chilled. The flavor of the salad dressing coats the entire bowl of slaw with great flavor!

Kale slaw served with sliced almonds and sesame seeds as garnish.

Asian kale slaw is an amazingly wonderful, crunchy and delicious side salad I really hope you will enjoy. Even though my old photos aren’t the best quality, I hope you will still consider trying this delicious salad!

It’s also a great way to “eat your veggies” (as my Mom used to say to me and my sisters). Yum! Have a GREAT day!

Looking For Other SALAD Recipes?

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

Interested In More Recipes?

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

You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Author's signature

Recipe Source: http://www.tasteloveandnourish.com/2013/07/19/asian-kale-slaw/

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Asian Kale Slaw
Prep Time
30 mins
Cook Time
0 mins
Total Time
30 mins
 

Asian kale slaw is a delicious, healthy side dish with kale, cabbage, carrots, green onions and almonds, in a fantastic Asian inspired sauce!

Category: Salad
Cuisine: Asian
Keyword: Asian kale slaw
Servings: 8 servings
Calories Per Serving: 128 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For the slaw:
  • 1 bunch curly kale , shredded/cut into thin strips
  • 1/2 head red/purple cabbage , shredded
  • 3-4 medium carrots , shredded
  • 4 green onions , sliced thin (green and white parts)
For the dressing:
  • 1/4 cup soy sauce
  • 3 Tablespoons lime juice
  • 1 Tablespoon fresh grated ginger
  • 3 Tablespoons apple cider vinegar
  • 2 Tablespoons dark brown sugar
  • 1/2 teaspoon sesame oil
  • 1 Tablespoon vegetable oil
  • 1 Tablespoon sesame seeds , lightly toasted (dry "toast" them in a skillet for a couple minutes)
  • 1/2 cup almond slivers , toasted (same method as sesame seeds)
  • 1/4 teaspoon sea salt
US Customary - Metric
Instructions

  1. Using a knife, thinly slice/shred the kale leaves, removing/discarding the large, thick stems. **Don't use a food processor for this, as it will shred the kale too fine** Place sliced kale into salad bowl.

  2. Thinly slice/shred red cabbage and green onions. Add to kale in bowl. Grate carrots into bowl, using a hand/box grater.

  3. In a small bowl, combine the soy sauce, lime juice, ginger, apple cider vinegar, brown sugar, sesame oil and vegetable oil. Mix well to combine. Pour dressing over the shredded slaw. Toss slaw until coated; cover and refrigerate for at least 15-20 minutes. Once chilled, the slaw is ready to serve!

  4. When ready to serve, sprinkle the top of the slaw with toasted sesame seeds, almond slices and sea salt. Toss the salad again. SERVE AND ENJOY!

Recipe Notes

*Recipe can be easily halved for smaller amounts.

Nutrition Facts
Asian Kale Slaw
Amount Per Serving (1 serving)
Calories 128 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 1g6%
Sodium 516mg22%
Potassium 386mg11%
Carbohydrates 14g5%
Fiber 3g13%
Sugar 6g7%
Protein 4g8%
Vitamin A 6090IU122%
Vitamin C 53.5mg65%
Calcium 97mg10%
Iron 1.5mg8%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Asian kale slaw is a delicious, healthy side dish with kale, cabbage, carrots, green onions and almonds, in a fantastic Asian inspired sauce!

 

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Mar
2014

Mom’s Grilled Chicken Basting Sauce

categories: Chicken, For The BBQ Grill, Main Dishes, Sauces and Dressings
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You’re gonna LOVE this EASY grilled chicken basting sauce (only a few ingredients)! We’ve used the same recipe for over 50 years to grill fantastic chicken.You're gonna LOVE this EASY grilled chicken basting sauce (only a few ingredients)! We've used the same recipe for over 50 years to grill fantastic chicken.

Who doesn’t love a great grilled chicken dinner (well…aside from vegetarians, vegans…and chickens)? I know we sure do! My favorite way to grill chicken includes using this EASY recipe for Mom’s Grilled Chicken Basting Sauce!  It’s the BEST!

Once it gets warm enough to stand outside and fire up our BBQ, we routinely grill chicken THIS WAY!  My mom used this simple (yet packed with flavor) basting sauce on grilled chicken when I was growing up. I love grilling chicken with it to this very day! It’s probably the recipe from her that I use the most!

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

How I Got This Simple Recipe

My Mom got the recipe from my Great Aunt a LONG LONG time ago (over 50 years ago), and who knows where my Great Aunt (a great cook) got the recipe from! You just need to know this recipe has been used faithfully by our family for well over 50 years!

Everyone seems to have their own favorite recipe for grilled chicken. This is mine, and it’s DELICIOUS!   This grilled chicken basting sauce is ridiculously EASY to make, completely FOOLPROOF, wildly INEXPENSIVE and completely LIP-SMACKIN’ DELICIOUS!

Does This Grilled Chicken Basting Sauce Have a LOT of Ingredients?

Thankfully, NO! The only spices you will need are celery salt, seasoning salt, coarse ground black pepper, and garlic powder. Once these common spices are mixed with melted butter… boom! You’ve got an absolutely incredible and EASY grilled chicken basting sauce!

Spices needed for grilled chicken basting sauce

Melt the butter on low heat, and then add the spices, and stir, to combine. See how incredibly FAST that was? Grab a pastry brush to apply the sauce to the meat, and you’re ready to BBQ! See how easy that is? Easy is GOOD. This grilled chicken basting sauce is GREAT!

Spices added to melted butter to make easy basting sauce for chicken

Cooking With The Grilled Chicken Basting Sauce

We like to cook our poultry using this grilled chicken basting sauce on our trusty Weber charcoal grill. The flavor from the sauce AND the briquettes are a winning combo!

Brush the pieces with the grilled chicken basting sauce (all sides of the chicken). Turn the chicken several times while it cooks! Continue to baste the chicken pieces with the sauce as they cook. The chicken will begin to have a lovely brown color on the outside as it grills!

Grilling chicken with easy basting sauce on Weber BBQ .

Once the chicken is fully cooked, remove it from the grill.  See the lovely color on those pieces of chicken? That is because of the butter in the grilled chicken basting sauce! You really cannot believe how simple this is to make and how absolutely DELICIOUS the chicken tastes!

This poultry, seasoned with the grilled chicken basting sauce, is cooked and ready to eat!

Serve The Chicken – You’re Gonna LOVE It!

Now it’s time to serve a great tasting dinner! We had fresh asparagus and a nice baked potato with this delicious chicken dish. The chicken has tons of flavor, thanks to the yummy basting sauce, and pairs well with most side dishes!

Grilled chicken basting sauce covered chicken breast, served with baked potato and asparagus!

I really hope you will give this grilled chicken basting sauce a try. It’s fantastic (and did I mention just how easy it is)? Umm yeah, I did. Trust me…your grilled chicken dinner will be the better for it!

Looking For More Recipes For GRILLED MEAT?

You can find all of my recipes in the Recipe Index, located at the top of the page. A few grilling recipes you might be interested in include:

Interested In More Recipes?

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

You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Have a fantastic day! Make the most of each minute!

Author's signature

Recipe Source: My Mom

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Mom's Grilled Chicken Basting Sauce
Prep Time
5 mins
Cook Time
0 mins
Total Time
5 mins
 
Absolutely fantastic grilled chicken basting sauce! This recipe has been used by our family for over 50 years for perfect grilled chicken.
Category: Grilling Sauce
Cuisine: American
Keyword: grilled chicken basting sauce
Servings: 8 servings (coats 8 pcs. chicken)
Calories Per Serving: 75 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 6 Tablespoons butter (3/4 stick) , melted
  • 1/4 tsp. garlic powder
  • 1/4 tsp. celery salt
  • 1/4 tsp. seasoned salt
  • 1/4 tsp coarse grind black pepper
US Customary - Metric
Instructions

  1. Melt butter in small sauce pan (on low heat) until butter melts. Add remaining spices and stir until combined. Remove pan from heat.

  2. Using a pastry brush, spread sauce evenly over chicken pieces.

  3. Cook chicken pieces on grill, turning chicken and basting several times throughout the grilling process. Baste all sides of the chicken . Use all the sauce. Grill chicken until done. ENJOY!

Recipe Notes

The amount of sauce (as written) will coat approximately 8 pieces of chicken. The caloric calculation is for 1/8 of the total sauce (only).

Nutrition Facts
Mom's Grilled Chicken Basting Sauce
Amount Per Serving (1 serving)
Calories 75 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 5g31%
Cholesterol 22mg7%
Sodium 194mg8%
Vitamin A 260IU5%
Calcium 3mg0%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!You're gonna LOVE this EASY grilled chicken basting sauce (only a few ingredients)! We've used the same recipe for over 50 years to grill fantastic chicken.

 

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Mar
2014

Shredded Pork Smothered Burritos

categories: Main Dishes, Mexican / Southwestern, Pork
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You’ll love these amazing shredded pork smothered burritos, covered in a homemade red sauce. They taste just like you ordered them at a Mexican restaurant!You'll love these amazing shredded pork smothered burritos, covered in a homemade red sauce. They taste just like you ordered them at a Mexican restaurant!
I love Mexican food… it’s my FAVORITE! Recently my son and his girlfriend got me “hooked” on Shredded Pork Smothered Burritos at a local restaurant!  When I saw a recipe on Pinterest for a recipe that looked similar, I was determined to try and make them at home!

A few days ago I made them! I ended up merging 2 recipes together, added a few tweaks of my own – and let me tell you…they were fantastic! Our oldest son joined us for dinner and we all agreed these were absolutely “restaurant quality” burritos!

My cooking experiment was a bit time-consuming, because I also made a homemade mole sauce (an ingredient in the sauce) instead of going to the store and purchasing it. I made enough of both sauces used in this recipe (mole and red) to make another batch of these delicious burritos in the future. My time investment will pay off next time I make these…and there will definitely be a next time!

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

Tips To Save Time When Making These Burritos

If you want to make this meal quicker and easier to prepare:

  • Buy a can of mole sauce in the Hispanic section of your grocery store.
  • Use shredded rotisserie chicken or leftover pork or shredded roast beef, and it will shave down your prep time, with the same great results!
  • Prepare the red sauce ahead of time, then these will be really quick to prepare! 

Making Homemade Red Sauce For Shredded Pork Smothered Burritos

Melt vegetable shortening in large pan on medium heat. Sprinkle in flour and continue whisking while the shortening and flour melt together and slightly begin to bubble. Add the mole sauce. Here is a link to my recipe: DIY Mexican Mole Sauce.

Making homemade mole sauce in large pan, to add to shredded pork smothered burritos.

Once the mole sauce has been incorporated, add the beef stock and whisk until sauce is smooth. Add in the rest of the spices and mix again. Whisk in the milk.

Beef stock and milk are added to mole sauce for shredded pork burritos. It cooks until thickened.

Mexican spices are added to mole sauce in large pan, for burritos.
 
Pour in the tomato sauce, tomato paste and the water. Whisk sauce until completely smooth; cover pot and let simmer for about an hour. Make sure to stir the sauce about every 10-15 minutes to make sure it doesn’t stick to the bottom of the pan. Reheat the sauce when you are ready to assemble the shredded pork smothered burritos.
 
Homemade red sauce for shredded pork smothered burritos is complete after adding tomato paste and sauce to pan.

To Cook the Pork (or Chicken) For Burritos

For the sake of this recipe, I am going to start with the assumption that you already have cooked pork (or chicken or roast beef). I cooked a pork roast recently and found it easy to use the leftover pieces for this recipe. I threw the pieces of pork back into a crock pot with a little bit of water and salsa and let it cook for a couple extra hours to be tender enough to shred.

If you don’t have leftovers, then plan ahead! Put a small seasoned pork roast or chicken breasts in a slow cooker with some water and salsa early in the morning. Let it cook…all day, in order to be “shred-able” when you are ready to build the burritos.

Seasoning The Shredded Pork

Saute the onions and peppers in a teaspoon of oil in a large skillet, then add the shredded meat, onions, peppers, taco seasoning, and 1/4 cup water. Cook over medium high heat until water has cooked away and meat is thoroughly seasoned.

Cooked pork and onions are shredded for burrito filling.

Add 3 ladles of the red sauce to the meat; mix well to combine. Stir in precooked rice. Heat to serving temp, then keep heat on low, while assembling the burritos.

Homemade red sauce is added to shredded pork burrito filling in skillet, to season.
Assemble The Shredded Pork Smothered Burritos

Preheat your oven’s broiler. (Make sure your plates are oven-proof– just sayin’). Warm the tortillas. Place a tortilla on each serving plate. Spread 2 heaping teaspoons of beans down the middle of each tortilla (don’t spread the beans all the way to the edges!).

Place 2-3 large spoonfuls of pork mixture on top of beans. Sprinkle with a bit of the cheese (not a lot – most of the cheese will go on top!) Roll the burrito up. Make the first fold shown in the photo below. Fold both side edges up; finish rolling forward, then carefully flip the burrito over, seam side down onto serving plate.

Flour tortilla is folded over the shredded pork filling.

Ladle red sauce over the top of burrito; sprinkle with a good amount of cheese. Place the ovenproof plate a few inches from the broiler and heat until cheese has melted. Carefully remove plate (remember it will be HOT!).

Shredded Pork Smothered Burrito is covered with red sauce, then grated cheddar and jack cheese before heating.

 Garnish And Then EAT!

Garnish the top of each of the shredded pork smothered burritos with shredded lettuce, dollops of guacamole and sour cream, and cilantro.

Shredded Pork Smothered Burritos are garnished with sour cream, guacamole, lettuce and cilantro for serving.

Serve (remember plates are hot) and ENJOY! These shredded pork smothered burritos are truly wonderful! They taste like they were ordered in a restaurant. The homemade red sauce tastes very authentic and awesome! It’s really worth the extra effort to make!

A look at the inside of shredded pork smothered burritos! YUM.
I really hope you enjoy these delicious shredded pork smothered burritos. Have a great day, and come back soon.

Looking for More MEXICAN FOOD Recipes?

You can find ALL my recipes in the Recipe Index, located at the top of the page. I have some delicious Mexican food recipes you’ll enjoy, including:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe! 

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

You Can Also Find Me On Social Media:

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

Author's signature
 
Recipe adapted from: http: www.nutmegnanny.com/2013/05/03/smothered-burritos-tortilla-land-giveaway/
 
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Shredded Pork Smothered Burritos
Prep Time
30 mins
Cook Time
3 mins
Total Time
33 mins
 
You'll love these amazing shredded pork smothered burritos, covered in a homemade red sauce. They taste just like you ordered them at a Mexican restaurant!
Category: Entree
Cuisine: Mexican
Keyword: shredded pork smothered burritos
Servings: 6 burritos
Calories Per Serving: 1012 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For Homemade Red Sauce
  • 1/2 cup vegetable shortening
  • 3/4 cup all purpose flour
  • 1 Tablespoon mole sauce (heaping Tablespoon) (found in Hispanic section)
  • 4 cups beef stock
  • 2 Tablespoons chili powder
  • 1-1/2 teaspoons cumin
  • 1/2 teaspoon oregano
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground pepper
  • 1/2 teaspoon garlic powder
  • 1/4-1/2 teaspoon red pepper flakes
  • 1/2 cup milk
  • 16 ounces tomato sauce (two 8 oz. cans)
  • 6 ounces tomato paste
  • 2 cups water
For Burritos
  • 3 cups precooked pork , shredded (can substitute shredded chicken or beef if you prefer)
  • 1 envelope taco seasoning
  • 1/2 medium onion , chopped
  • 1/2 green pepper , chopped
  • 1 1/2 cups cooked white rice
  • 16 oz. can spicy refried beans
  • 3 ladles prepared Red Sauce
  • 6 flour tortillas (burrito size)
  • 2 cups Pepper Jack cheese , grated
  • 2 cups Cheddar cheese , grated
  • 1/2 cup guacamole (for garnish)
  • 1/2 cup sour cream (for garnish)
  • 1/2 cup shredded lettuce (for garnish)
  • 1/4 cup Cilantro , chopped (for garnish)
US Customary - Metric
Instructions
To Make Homemade Red Sauce:
  1. Melt vegetable shortening in large pan on medium heat. Sprinkle in flour and continue whisking while the shortening and flour melt together and slightly begin to bubble. Add the mole sauceOnce the mole sauce has been incorporated, add the beef stock and whisk until sauce is smooth. Add in the rest of the spices and mix again. Whisk in the milk.
  2. Pour in the tomato sauce, tomato paste and the water. Whisk sauce until completely smooth; cover pot and let simmer for about an hour. Make sure to stir the sauce about every 10-15 minutes to make sure it doesn't stick to the bottom of the pan. Reheat the sauce when you are ready to assemble burritos.
For Burrito Filling:

  1. For sake of this recipe, I am going to start with the assumption that you already have pre-cooked pork (chicken or beef). If not, then throw a small seasoned pork roast, beef roast or chicken breasts in the crock pot with some water and salsa...and let it cook...all day, in order to be "shred-able".

  2. Saute the onions and peppers in a tsp. of oil in a large skillet, then add the shredded meat, onions, peppers, taco seasoning, and 1/4 cup water. Cook over medium high heat until water has cooked away and meat is thoroughly seasoned.
  3. Add 3 ladles of the red sauce to the meat; mix well to combine. Stir in precooked rice. Heat to serving temp, then keep heat on low, while assembling the burritos.
To Assemble Burritos:

  1. Preheat your oven's broiler. (Make sure your plates are oven-proof). Warm the tortillas. Place a tortilla on each serving plate. Spread 2 heaping teaspoons of beans down the middle of each tortilla (don't spread the beans all the way to the edges!). Place 2-3 large spoonfuls of pork mixture on top of beans. Sprinkle with a bit of the cheese (not a lot - most of the cheese will go on top!) Roll the burrito up. Make the first fold like this (see below), then fold both side edges up; finish rolling forward, then carefully flip the burrito over, seam side down onto serving plate.

  2. Ladle red sauce over the top of burrito and sprinkle with a good amount of cheese. Place the ovenproof plate a few inches from the broiler and heat until cheese has melted. Carefully remove plate (remember it will be HOT!).

  3. Garnish the top of burrito with shredded lettuce, dollops of guacamole and sour cream, and cilantro. Serve (remember plates are hot) and ENJOY!

Recipe Notes

NOTE: The estimated caloric calculation does not include the optional garnishes of sour cream, guacamole, shredded lettuce, and cilantro. NOTE: The prep time does not include time to cook/shred pork. 

Nutrition Facts
Shredded Pork Smothered Burritos
Amount Per Serving (1 burrito)
Calories 1012 Calories from Fat 477
% Daily Value*
Fat 53g82%
Saturated Fat 23g144%
Cholesterol 125mg42%
Sodium 3632mg158%
Potassium 1087mg31%
Carbohydrates 87g29%
Fiber 9g38%
Sugar 31g34%
Protein 48g96%
Vitamin A 3100IU62%
Vitamin C 24.9mg30%
Calcium 744mg74%
Iron 7.2mg40%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!You'll love these amazing shredded pork smothered burritos, covered in a homemade red sauce. They taste just like you ordered them at a Mexican restaurant!

 

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Mar
2014

P.F. Chang’s Ginger Chicken With Broccoli

categories: Asian, Chicken, Copycat Recipes, Main Dishes
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You’ll love PF Chang’s Ginger Chicken with Broccoli (a copycat recipe), with chicken breasts, broccoli, and an amazing Asian inspired stir fry sauce!You'll love PF Chang's Ginger Chicken with Broccoli (a copycat recipe), with chicken breasts, broccoli, and an amazing Asian inspired stir fry sauce!
Oh my goodness…this copycat recipe for PF Chang’s Ginger Chicken With Broccoli was so good! The Asian inspired ginger sauce tastes amazing with the broccoli and chicken breasts!

I found this recipe in one of my cookbooks called “More Of America’s Most Wanted Recipes” and decided to fix it for my husband and I last night for dinner. WOW! We both loved it! It’s a “copycat” recipe of a beloved PF Chang’s China Bistro entree.

The meal is described as “Chicken Served Cantonese-Style On A Bed Of Steamed Fresh Broccoli”. It sure sounded good to me, so into the ol’ kitchen I went yesterday afternoon to give it a test run.  YES! -this is an amazingly delicious entree! The flavors are phenomenal and the directions are very easy to follow. This will be a recipe we enjoy…often! Hope you like it, too! Here’s some picture to show how to make this great dish:

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

How To Make PF Chang’s Ginger Chicken With Broccoli

Slice boneless, skinless chicken breasts into thin strips before being marinated.

Chicken breast slices, with knife on red cutting mat.

Mix up the very simple “marinade” for the chicken. The chicken will need to marinate in the refrigerator for for 3 hours. Plan ahead!

Marinade for P.F. Chang's ginger chicken, in metal bowl

Chicken breast slices for P.F. Chang's ginger chicken, marinading in metal bowl

Make The Delicious Asian Sauce

Make the simple Asian stir fry sauce for PF Chang’s ginger chicken, by blending ingredients together in a bowl. It’s so quick and easy! When done combining the ingredients, set the sauce aside until later.

Stir fry sauce for P.F. Chang's ginger chicken.

Drain the chicken breast slices after marinating.

Chicken pieces for P.F. Chang's ginger chicken drains after marinating.

Cooking The Chicken And the Broccoli

The chicken pieces are cooked in chicken broth mixture until they are 2/3 of the way done. Remove the chicken from the broth and drain on paper towels. Save the broth in the skillet.

Cooking boneless chicken breast slices in broth, for P.F. Chang's ginger chicken.

Cooked chicken, draining on paper towel.

Cook the broccoli florets in the reserved chicken broth.

Broccoli florets for P.F. chang's ginger chicken with broccoli are cooking in broth.

Preparing the Sauce

Cook minced garlic, green onions, and ginger in oil in a large skillet. Boy does it smell good while they are cooking! Add the Asian stir fry sauce to the skillet.

Garlic, green onions and ginger, cooking in skillet for P.F. Chang's ginger chicken.

Asian stir fry sauce for P.F. Chang's ginger chicken cooking in skillet.

Place the marinated chicken pieces  back into the skillet with the green onions and stir fry sauce. Cook the chicken for several minutes until it is fully cooked through.

Mix up the cornstarch mixture that will help to thicken the stir fry sauce for PF Chang’s ginger chicken and broccoli. Once fully mixed, add it into the skillet with the chicken and sauce. Stir until all the cornstarch slurry is fully blended with the stir fry sauce. The sauce will thicken as it cooks.

Mixing up cornstarch in measuring cup to make thickened sauce for P.F. Chang's ginger chicken.

To Serve PF Chang’s Ginger Chicken with Broccoli

Once the sauce has thickened and is heated through, PF Chang’s Ginger Chicken and the sauce are ready to be served. Arrange the cooked broccoli in a ring around the outside of a serving dish. The steaming hot ginger chicken and sauce is then piled into the middle. Serve this delicious dish up, and enjoy!

P.F. Chang's Ginger Chicken With Broccoli, on serving platter.

Here is my version of PF Chang’s Ginger Chicken with Broccoli, served steaming hot, on top of a bed of white rice. It is DELICIOUS!

P.F. Chang's Ginger chicken and broccoli are served on top of white rice.

Hope you will give this recipe for PF Chang’s Ginger Chicken with Broccoli a try! It tastes fantastic!  Have a great day, and please come back again soon.

Looking For More Asian Inspired Chicken Recipes?

You can find many more chicken recipes in the Recipe Index, located at the top of the page. A few Asian inspired chicken recipes are there, including these favorites:

Interested In More Recipes?

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

You Can Also Find Me On Social Media:

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

Author's signatureRecipe Adapted from the book: “More of America’s Most Wanted Recipes”, by Ron Douglas, page 215 (published 2010)

↓↓ PRINTABLE RECIPE BELOW ↓↓

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PF Chang's Ginger Chicken With Broccoli
Prep Time
3 hrs
Cook Time
25 mins
Total Time
3 hrs 25 mins
 

You'll love PF Chang's Ginger Chicken with Broccoli (a copycat recipe), with chicken breasts, broccoli, and an amazing Asian inspired stir fry sauce!

Category: Entree
Cuisine: Asian
Keyword: P.F. Chang's ginger chicken
Servings: 4 servings
Calories Per Serving: 377 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For the Chicken:
  • 2 large eggs , beaten
  • 2 Tablespoons cornstarch
  • 2 Tablespoons vegetable oil
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon salt
  • 2 large boneless , skinless chicken breasts, thinly sliced
For the Stir-Fry Sauce:
  • 1/2 cup soy sauce
  • 2 Tablespoons rice wine vinegar
  • 2 Tablespoons granulated sugar
  • 1/2 cup chicken broth
For the rest of the recipe:
  • 3 cups chicken broth
  • 8 oz. fresh broccoli florets
  • 3 Tablespoons vegetable oil
  • 2 Tablespoons minced , peeled fresh ginger
  • 2 Tablespoons minced green onion (green and white parts)
  • 1 teaspoon minced garlic
  • 1/4 cup cornstarch
  • 1 teaspoon sesame oil (found in Asian section of most grocery stores)
  • Steamed rice , for serving
US Customary - Metric
Instructions
  1. At least 3 hours ahead of serving time: Marinate the chicken: Combine the eggs, cornstarch, salt, pepper, and vegetable oil in a bowl. Add the chicken slices; mix well to coat. Cover the dish and refrigerate the chicken for at least 3 hours. When ready to use, drain the chicken well (I used a sieve-dump the chicken in it over a bowl to drain...don't rinse...just drain as much of the slimy egg mixture as you can off of the chicken).
  2. Combine the ingredients for the stir-fry sauce, cover and set aside until ready to use. Sauce can be made ahead.
  3. Place the 3 cups of chicken broth in a large skillet (or wok); bring to a rolling boil. Once boiling, reduce heat to simmer. Add the well-drained pieces of marinated chicken to the broth; cook until chicken is almost done (about 3/4 of the way done - just a couple minutes). Before the chicken is cooked all the way through, remove the pieces from the pan using a slotted spoon, and drain on a paper towel-lined plate. Keep the chicken warm.
  4. After removing the chicken, but while the broth is still simmering, add the broccoli florets. Cook these until crisp-tender (just a few minutes!). Once done, remove the broccoli with a slotted spoon and arrange it on a serving platter in a ring. Keep the broccoli warm. Once you have removed the broccoli from the pan, discard the broth. Wipe the skillet clean with a paper towel and put it back on the stove top.
  5. Heat the skillet again and add 3 TBSP vegetable oil. Once oil is hot, add the ginger, green onion, and garlic... saute for just a few seconds. Add in the stir-fry sauce and simmer for a few minutes.
  6. Add the chicken slices back into the sauce; cook all the way through, approximately 3-4 minutes. In a small bowl, mix 1/4 cup cornstarch with 1/2 cup water until smooth. Add this mixture to the chicken and sauce in the skillet. Stir in the sesame oil. Simmer for a minute or two while the sauce thickens.
  7. Arrange the broccoli into a ring shape around the perimeter of serving platter. Once the sauce has thickened and is hot, pour the stir-fry into the center of the broccoli ring. Serve with steamed rice. Enjoy!
Recipe Notes

Please take note that the long prep time is inactive prep time. The length of prep time includes 3 hours of marinade time for the chicken.

Nutrition Facts
PF Chang's Ginger Chicken With Broccoli
Amount Per Serving (1 serving (without rice))
Calories 377 Calories from Fat 198
% Daily Value*
Fat 22g34%
Saturated Fat 15g94%
Cholesterol 118mg39%
Sodium 2078mg90%
Potassium 654mg19%
Carbohydrates 25g8%
Fiber 1g4%
Sugar 7g8%
Protein 19g38%
Vitamin A 520IU10%
Vitamin C 66.4mg80%
Calcium 58mg6%
Iron 2.1mg12%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!You'll love PF Chang's Ginger Chicken with Broccoli (a copycat recipe), with chicken breasts, broccoli, and an amazing Asian inspired stir fry sauce!

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Mar
2014

Copycat Applebee’s Oriental Chicken Salad

categories: Asian, Chicken, Copycat Recipes, Main Dish Salads, Main Dishes, Salads
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Make a copycat version of Applebee’s Oriental Chicken Salad in the comfort of your own home. You’ll love this delicious main course salad!Copycat Applebee's Oriental Chicken Salad / The Grateful Girl Cooks!Applebee’s Restaurant describes their signature salad as “Crisp Oriental greens topped with chunks of crunchy Chicken Fingers, toasted almonds and crispy rice noodles, tossed in a light Oriental vinaigrette”.

Over the years I have enjoyed finding “copycat” recipes from restaurants and then challenging myself to see if I can duplicate the same thing at home. I have found that sometimes you can make the recipe for half the price of what a restaurant charges. This copycat recipe for Applebee’s Oriental Chicken Salad is a definite keeper! It’s so good, and I have made it countless times!

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

How I Got This Recipe

I love the “Top Secret Recipe” cookbook series, by Todd Wilbur. My sons gave me a couple of his books for Mother’s Day years ago. I’ve bought a couple of others, and they are wonderful. Basically, the author tries to identify what ingredients are in a restaurants food (he orders it, then “dissects” it in his lab to determine the ingredients.

Then he experiments to re-create the recipe until it is as close to the original as he can get. I love this because HE does all the dirty work, and I benefit from his efforts. Awesome! It works for me (heh heh heh)!

Making The Salad Is Fairly Simple

I have never taken a lot of photos of making this salad, unlike my other recipes. But the salad is fairly easy to make. An Asian-inspired salad dressing is whisked together, chicken is breaded, fried and cut into pieces, and the green salad is assembled, then topped with the chicken and the salad dressing..

Copycat Applebee's Oriental Chicken Salad / The Grateful Girl Cooks!
Making the delicious Asian-inspired salad dressing is easy!
Copycat Applebee's Oriental Chicken Salad / The Grateful Girl Cooks!
Cooking the chicken… easy!
Copycat Applebee's Oriental Chicken Salad / The Grateful Girl Cooks!
Grab a fork and dig in… you will LOVE the flavors in this salad!

I’ve Made This Applebee’s Oriental Chicken Salad SO MANY Times

This is a salad I have made MANY times over the past 15 years. I’ve made it for my husband and I, AND for as many as 25 hungry co-workers at a staff retreat, all with great results and compliments each time. Honestly, this entree salad is fairly easy to make. It just takes a bit of time to do the “prep” work. My tip: Do the prep work early, then after school or work, cook the chicken and throw it all together. Boom!

I hope you like it!  If you want to serve 4 with this recipe, just split all the ingredients into 4 smaller sized servings (including the chicken… just cut it into chunks and divide it on 4 salads!) We love this filling salad’s great flavor, and think you will, too! Enjoy!

Looking For More MAIN DISH SALAD Recipes?

You can find all of my recipes in the Recipe Index, located at the top of the page. I have some delicious entree salads you’ll enjoy, including:

Interested In More Recipes?

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

You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Author's signatureRecipe Source: The book “Top Secret Restaurant Recipes”, by Todd Wilbur, published 1997, by The Penguin Group, pages 31-32

↓↓ PRINTABLE RECIPE BELOW ↓↓

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Copycat Applebee's Oriental Chicken Salad
Prep Time
25 mins
Cook Time
5 mins
Total Time
30 mins
 

Make a copycat version of Applebee's Oriental Chicken Salad in the comfort of your own home. You'll love this delicious main course salad!

Category: Salad or Main Dish
Cuisine: Asian
Keyword: oriental chicken salad
Servings: 2 large servings
Calories Per Serving: 1431 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For the Oriental Dressing:
  • 6 Tablespoons honey
  • 3 Tablespoons white vinegar
  • 8 teaspoons mayonnaise
  • 2 Tablespoons Grey Poupon Dijon mustard
  • 1/4 teaspoons sesame oil (find this in the Asian food section of the grocery store)
For the Chicken:
  • 1 cup vegetable oil , for frying (you want the skillet to have about 1/2 inch deep of oil)
  • 2 eggs
  • 1 cup milk
  • 1 cup all-purpose flour
  • 1 cup Panko breadcrumbs (or you can substitute crushed cornflake crumbs)
  • 2 teaspoons salt
  • 1/2 teaspoons black pepper
  • 2 (3 oz.) boneless, skinless chicken breasts
For the salad:
  • 6 cups chopped romaine lettuce
  • 2 cups chopped purple cabbage
  • 2 cups chopped napa cabbage
  • 1 carrot , julienned or shredded (I grated mine)
  • 2 green onions , sliced (use entire stalk-green and white parts)
  • 2 TBSP sliced , toasted almonds (saute them on low in dry skillet for 3-4 minutes to toast-stir to prevent burning)
  • 2/3 cup chow mein noodles
US Customary - Metric
Instructions
  1. Prepare the salad dressing and chicken: Using a whisk or an electric mixer, blend together the dressing ingredients in a small bowl. Cover and refrigerate until it is well chilled and you are ready to serve the salad.
  2. Preheat the oil in a skillet over medium heat. The temperature of the oil should be around 350 degrees before cooking the chicken (an electric skillet or a temperature gauge is helpful to get the oil at the right heat). The right amount of heat is necessary for a crispy brown crust!
  3. In a small bowl, mix together the eggs and milk until well combined.
  4. In another bowl, mix the panko crumbs (or cornflake crumbs) with the flour, salt and pepper.
  5. Cut the chicken breasts into 4 or 5 long strips. Dip each chicken strip into the egg mixture first, then into the flour mixture, coating each piece completely. Carefully place chicken pieces into the hot skillet (remember, you preheated it, right?) Fry the chicken fingers for approximately 5 minutes, turning and cooking until the coating on all sides has darkened to a golden brown.
  6. Assemble the salad: Prepare the salad by tossing the romaine lettuce with the purple cabbage, napa cabbage and shredded carrot. Place on individual serving plates.
  7. Sprinkle the green onions on top of the lettuce mixture.
  8. Sprinkle the almonds over the salad, then the chow mein noodles.
  9. Cut the chicken into bite sized chunks (that's the authentic way)...sometimes (like in the picture) I just leave the strips on top and let everybody cut up their own...whatever- I'm usually in a big hurry to eat the salad, and don't want to bother cutting it all up into chunks!) Anyways...back to the recipe: Place even amounts of the chicken on top of each salad, placing the chicken in a pile in the middle. Serve the salad dressing on the side. Enjoy!
Recipe Notes

You can easily make this salad into 4 smaller sized portions. Just cut the chicken into chunks, divide the chicken chunks and salad into 4 portions, and you're good to go!
Recipe Source: The book "Top Secret Restaurant Recipes", by Todd Wilbur, published 1997, by The Penguin Group, pages 31-32)

Nutrition Facts
Copycat Applebee's Oriental Chicken Salad
Amount Per Serving (1 large salad)
Calories 1431 Calories from Fat 405
% Daily Value*
Fat 45g69%
Saturated Fat 22g138%
Cholesterol 232mg77%
Sodium 3612mg157%
Potassium 1657mg47%
Carbohydrates 204g68%
Fiber 15g63%
Sugar 70g78%
Protein 56g112%
Vitamin A 19190IU384%
Vitamin C 82mg99%
Calcium 423mg42%
Iron 11.4mg63%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Make a copycat version of Applebee's Oriental Chicken Salad in the comfort of your own home. You'll love this delicious main course salad!

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Feb
2014

Marinated Grilled Pork Chops and Portabella Mushrooms

categories: For The BBQ Grill, Main Dishes, Pork, Sauces and Dressings
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My husband is the “Grill-Master” in our family. He recently grilled these Marinated Grilled Pork Chops and Portabella Mushrooms, and the dish was outstanding! Marinated Grilled Pork Chops and Portabella Mushrooms / The Grateful Girl Cooks!
When the weather is decent (in Oregon that means “not raining heavily”), he loves to grill on our Weber BBQ.  He’ll stand out there (yes, sometimes even in the rain) with the smoke pouring out of that BBQ into his eyes and permeating his clothes…and grill our dinner! While I love to prepare the food, I am so grateful he loves to GRILL the food! Yay!
Scroll Down For A Printable Recipe Card At The Bottom Of The Page

I found this simple marinade recipe for pork chops online; then decided to use half of the marinade for the pork chops, and the other half to make a reduction sauce to saute baby portabella mushrooms in (to top the grilled pork chops with). Yum.  If you don’t eat mushrooms, then use the entire marinade for the chops. Fantastic, either way!

The Grill Master, busy at work (Should I tell him the lighter fluid goes on the briquets?)- ha ha.

The grillmeister at work, before making marinated grilled pork chops.

Hope you give these yummy pork chops a try. They are such a simple and delicious entree! Have a great day.

Looking For More PORK CHOP Recipes?

You can find ALL of my recipes in the Recipe Index, located at the top of the page. I have some really yummy pork chop recipes, including:

Interested In More Recipes?

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

You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Author's signatureMarinade Recipe adapted from: http://www.cooks.com/recipe/rc9vt5im/marinade-for-grilled-pork-chops.html

↓↓ PRINTABLE RECIPE BELOW ↓↓

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Marinated Grilled Pork Chops and Portabella Mushrooms
Prep Time
10 mins
Cook Time
50 mins
Marinating Time
4 hrs
Total Time
5 hrs
 
Marinated grilled pork chops, with portabella mushrooms in a delicious sauce.
Category: Entree
Cuisine: American
Keyword: marinated grilled pork chops
Servings: 4 servings
Calories Per Serving: 544 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For The Marinade:
  • 1 medium onion , finely chopped
  • 1/3 cup oil
  • 1/3 cup pineapple juice
  • 1/4 teaspoon garlic powder
  • 1/2 cup soy sauce
  • 2 Tablespoons brown sugar
  • 4 large pork chops , bone in
  • 1 package baby portabella mushrooms , sliced
  • 1 Tablespoon butter
US Customary - Metric
Instructions
  1. Combine the first 6 ingredients (onion, oil, pineapple juice, garlic powder, soy sauce, and brown sugar) in a bowl. Whisk ingredients until fully blended. Pour HALF of the sauce over the pork chops to marinate. To marinade the chops, I use a gallon sized plastic resealable bag (you can also use a covered pan).
  2. Set aside the remaining 1/2 of the sauce (to cook the mushrooms in later).
  3. Marinate the chops in the refrigerator for at least 4 hours (overnight is even better), turning several times to make sure the chops are fully coated. Once BBQ is ready to go, grill chops until done, basting occasionally with sauce (from the bag or pan).
  4. While pork chops are cooking, add the reserved marinade (that you set aside earlier) to a skillet. Add the sliced mushrooms and saute on medium low for approximately 5-8 minutes. Sauce should reduce a bit as it cooks. Stir to coat the mushrooms. About a minute or so before the mushrooms are done, add the Tablespoon of butter to the sauce. Stir in and keep the sauce warm.
  5. When pork chops are done, place on serving plates and spoon some of the mushrooms and skillet sauce over the top of each chop. ENJOY!
Recipe Notes

PLEASE NOTE: Almost all of the prep time in INACTIVE prep time while the pork is marinating.

Nutrition Facts
Marinated Grilled Pork Chops and Portabella Mushrooms
Amount Per Serving (1 pork chop)
Calories 544 Calories from Fat 324
% Daily Value*
Fat 36g55%
Saturated Fat 21g131%
Cholesterol 124mg41%
Sodium 1188mg52%
Potassium 910mg26%
Carbohydrates 16g5%
Fiber 1g4%
Sugar 10g11%
Protein 38g76%
Vitamin A 90IU2%
Vitamin C 4mg5%
Calcium 51mg5%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

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Feb
2014

Hawaiian Meatballs and Rice

categories: Beef, Main Dishes
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You’ll love Hawaiian Meatballs and Rice – ground beef meatballs, with pineapple, red and green bell peppers in sweet and sour sauce, served on a bed of rice.You'll love Hawaiian Meatballs and Rice - ground beef meatballs, with pineapple, red and green bell peppers in sweet and sour sauce, served on a bed of rice.

When my husband and I were newlyweds (over 36 years ago) he decided to cook dinner for us one evening. He made Hawaiian Meatballs and Rice, with pineapple chunks, red and green bell peppers in a sweet and sour sauce. It was love at first sight. This is the recipe he used. Needless to say I was impressed with his “culinary skills” and by the fact that he prepared a delicious meal for us. Ah…young love!

Well…fast forward to many, many years later, and we STILL have this meal for dinner occasionally. I still love him, but now I am the one who cooks our meals. Neither of us remember where he found the original recipe, so I dug through my recipe box , pull out my trusty handwritten 3×5 index card I wrote down the recipe on ages ago… and off I go into the kitchen to make this dish.

We had these meatballs and rice two nights ago… so delicious! The sweet and sour sauce that coats the meatballs, along with the green and red peppers and pineapple is fantastic! It really is a quick and easy recipe to make.

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

How To Make Hawaiian Meatballs and Rice

Tip: It would be very easy to pre-cook the meatballs and pre-make the sauce (throw them both in the refrigerator); then pulling this recipe together at the end of a long day would be a snap.  Here’s how to make this dish: Drain the pineapple, making sure to reserve the juice. Set the pineapples (and the saved juice) aside.

Pineapple is drained, and sauce is reserved for Hawaiian meatballs.

Mix up the sweet and sour stir fry sauce in a medium sized bowl… easy!

Whisking the sweet and sour stir fry sauce for Hawaiian meatballs.

Chop up the red and green bell peppers, and set them aside with the pineapple chunks.

Red and green bell peppers are chopped for Hawaiian meatballs and rice.

Make The Meatballs

Mix up the meatball ingredients in a large bowl.  Once the ingredients are fully combined, form the meat into 2″ meatballs, by rolling them between your hands.

Meatball ingredients are combined in mixing bowl.

Heat oil or shortening in a large skillet. Brown the meatballs on all sides, and cook until fully cooked through.

Meatballs are cooked on all sides until browned.

Remove the cooked meatballs from skillet; transfer them to drain onto paper towels.

Browned meatballs are drained on paper towels.

Finishing The Hawaiian Meatballs

Add the reserved stir fry sauce to the skillet you cook the meatballs in, and cook until it thickens. Stir the sauce occasionally while it cooks.

Stir fry sauce is heated in skillet for Hawaiian meatballs.

Once the sauce has thickened, add the bell peppers and pineapple back into the skillet.

Bell peppers and pineapple are added to thickened Hawaiian meatballs stir fry sauce

Add the Hawaiian meatballs back into the skillet, and gently stir to combine all ingredients (and coat them with the sauce). Cook only until the dish is heated through.

Hawaiian meatballs are added to sauce, peppers and pineapple.

Time to Eat Some Hawaiian Meatballs And Rice

Serve the Hawaiian meatballs on top of a bed of rice. Spoon any leftover sauce over the top, and enjoy this delicious meal!

Hawaiian meatballs served on a bed of white rice.

Sure hope you will give these delicious Hawaiian meatballs a try in your own kitchen. They are absolutely delicious! Thanks for stopping by today, and please come back soon.

Looking For Recipes Featuring MEATBALLS?

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

Interested In More Recipes?

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

You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Author's signatureOriginal Recipe Source: unknown (been making them for over 40 years)

↓↓ PRINTABLE RECIPE BELOW ↓↓

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Hawaiian Meatballs and Rice
Prep Time
20 mins
Cook Time
15 mins
Total Time
35 mins
 
You'll love Hawaiian Meatballs and Rice - ground beef meatballs, with pineapple, red and green bell peppers in sweet and sour sauce, served on a bed of rice.
Category: Entree
Cuisine: American
Keyword: Hawaiian meatballs
Servings: 5 servings (3 meatballs per)
Calories Per Serving: 524 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For the meatballs:
  • 1 1/2 pounds ground beef
  • 1/3 cup bread crumbs
  • 1/3 cup onion , finely chopped
  • 1 egg
  • 1 1/2 teaspoons salt
  • 1/4 teaspoon ground ginger
  • 1/4 cup milk
  • 1 Tablespoon shortening or oil (for browning meatballs)
For the sauce:
  • 2 Tablespoons cornstarch
  • 1/2 cup brown sugar
  • 1 - 13 oz can pineapple chunks (drain the chunks over a bowl-save the pineapple juice!!)
  • 1/4 cup white vinegar
  • 1 Tablespoon soy sauce
  • 1/8 teaspoon ground ginger
  • 1/2 cup chopped green pepper (I usually mix red and green peppers - the colors are nice in the sauce!)
  • *OPTIONAL* Original recipe also calls for 1 small can mandarin oranges.
US Customary - Metric
Instructions

  1. Make sauce: Drain pineapple, reserving juice (set pineapple chunks aside). In a small bowl, whisk cornstarch and brown sugar together. Add pineapple juice, vinegar, ground ginger, and soy sauce to brown sugar mixture. Stir until smooth. Set bowl aside.

  2. Chop red and green peppers and set aside (with pineapple chunks).

  3. Make meatballs: In a large bowl, mix ground beef, bread crumbs, onion, egg, salt, ginger and milk until thoroughly blended (I use a fork to mix). Using your hands, shape mixture into meatballs (approx. 12-15 -2" meatballs). In large skillet, heat shortening (or oil) on medium heat. When skillet is very hot, add meatballs, one at a time. Cook meatballs, making sure to turn so that all sides brown. When fully cooked (5-6 minutes), remove meatballs from pan; place on paper towel lined plate to absorb grease. Keep meatballs warm.

  4. Drain oil from skillet after removing meatballs. Wipe skillet with paper towel to remove grease or leftover "crumbles". Over medium heat, add sauce to skillet. Cook, stirring constantly until it thickens and boils for 1 minute. Add pineapple, peppers and meatballs back into skillet; gently stir until meatballs are evenly coated with sauce. Cook only until heated through (1-2 minutes). Remove from heat.

  5. Serve meatballs and sauce on top of steamed rice. ENJOY!

Nutrition Facts
Hawaiian Meatballs and Rice
Amount Per Serving (3 (meatballs + sauce))
Calories 524 Calories from Fat 279
% Daily Value*
Fat 31g48%
Saturated Fat 11g69%
Cholesterol 130mg43%
Sodium 973mg42%
Potassium 480mg14%
Carbohydrates 32g11%
Sugar 23g26%
Protein 26g52%
Vitamin A 120IU2%
Vitamin C 12.8mg16%
Calcium 77mg8%
Iron 3.4mg19%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!You'll love Hawaiian Meatballs and Rice - ground beef meatballs, with pineapple, red and green bell peppers in sweet and sour sauce, served on a bed of rice.

 

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Feb
2014

Italian Stuffed Zucchini

categories: Beef, From Our Veggie Garden, Italian, Main Dishes, Vegetable Dishes
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Baked Italian stuffed zucchini is a large zucchini, halved & filled with Italian sausage, tomato sauce, spices, Parmesan & mozzarella cheese.
Italian Stuffed Zucchini / The Grateful Girl Cooks!
I love to grow our own vegetables in my raised bed garden. Zucchini is one of my favorites, but sometimes they hide under the leaves until they have grown quite large. This recipe for Italian Stuffed Zucchini uses those great big zucchinis…which is why I love it!

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

A fairly large zucchini is necessary for this dish. You know, the big zucchini you find you overlooked in your garden, or buy at your local Farmer’s market. It also might be the kind a friend gives you in a grocery bag after their harvest. You want a BIG one, so you have plenty of room for the delicious Italian filling!

Growing zucchini in our garden.
I received this recipe for Italian stuffed zucchini from a friend of mine named Shannon. I worked in a school office with Shannon for many years and love her dearly. She was one of my early inspirations for starting a veggie garden (for which I remain grateful!).

What Is In Italian Stuffed Zucchini?

I’ve made stuffed zucchini several times over the years. The pairing of a large garden-grown zucchini stuffed with Italian sausage, garlic, Parmesan and Mozzarella cheeses adds up to a delicious and quick dinner! Italian stuffed zucchini is so easy to prepare, and is an all-in-one meal- meat AND veggies! See how big the zucchini is in the photo below?

Two huge zucchini halves, stuffed, baked, and ready to serve!

Here is a side view of all that melted Parmesan and mozzarella cheese on top! YUM!

Lots of melted cheese on top of the stuffed zucchini.

Have a great day. I hope you will consider trying this recipe for stuffed zucchini, and trust you will enjoy it, too! Thank you for stopping by, and I sincerely hope you will come back again soon.

Looking For More Recipes That Use ZUCCHINI?

You can find all of my recipes in the Recipe Index, located at the top of the page. A couple recipes with zucchini you might also enjoy include:

Interested In More Recipes?

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

You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Author's signature
Recipe given to me by Shannon Newton. Original Recipe Source: Unknown

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes
PRINT
Italian Stuffed Zucchini
Prep Time
20 mins
Cook Time
25 mins
Total Time
45 mins
 

Baked Italian stuffed zucchini is a large zucchini, halved & filled with Italian sausage, tomato sauce, spices, Parmesan & mozzarella cheese.

Category: Main Dish
Cuisine: Italian
Keyword: italian stuffed zucchini
Servings: 6 (if using really big zucchini)
Calories Per Serving: 710 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 1 large zucchini
  • 1 pound ground beef
  • 1/2 pound Italian sausage (or use 2 links with casing removed)
  • 3/4 cup Italian bread crumbs
  • 1 medium onion , finely chopped
  • 1/4 teaspoons oregano
  • salt & pepper (to taste)
  • 2 cloves minced garlic
  • 6 ounces can tomato sauce
  • 3 Tablespoons butter , melted
  • 1 pound mozzarella cheese , grated
  • 1/2 cup Parmesan cheese (Kraft "green container" Parmesan works great)
US Customary - Metric
Instructions
  1. Saute hamburger meat, Italian sausage, onion and garlic until cooked. Drain grease. Put meat mixture in large bowl.
  2. Add breadcrumbs, oregano, salt, pepper and tomato sauce to meat mixture. Mix well.
  3. In a skillet, par boil zucchini in water till tender. Remove zucchini and cut in half-length-wise. Remove seeds with a spoon, creating out a "tunnel" indentation in the zucchini (this will hold the filling-see photo below). Poke holes in zucchini with fork, then brush melted butter all over surface of the zucchini. Season with salt and pepper. Place zucchini halves in a 9x13 baking dish.
  4. Stuff both the carved "tunnels" with the hamburger mixture. Sprinkle with Parmesan cheese.
  5. Cover pan with aluminum foil. Bake at 350 degrees for 25-30 minutes. Remove from oven. Uncover.
  6. Divide grated Mozzarella cheese in half. Sprinkle across top surface of both halves. Place pan back into the oven (uncovered) and continue baking for another 10-15 minutes, or until cheese has melted.
  7. Remove from oven and cut into serving sizes (can usually get 2-3 servings per half, but it depends of course, on the size zucchini you are using). Serve, and enjoy!
Nutrition Facts
Italian Stuffed Zucchini
Amount Per Serving (1 (1/6 of total))
Calories 710 Calories from Fat 468
% Daily Value*
Fat 52g80%
Saturated Fat 25g156%
Cholesterol 162mg54%
Sodium 1336mg58%
Potassium 605mg17%
Carbohydrates 16g5%
Fiber 1g4%
Sugar 4g4%
Protein 41g82%
Vitamin A 970IU19%
Vitamin C 10.3mg12%
Calcium 543mg54%
Iron 3.5mg19%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Baked Italian stuffed zucchini is a large zucchini, halved & filled with Italian sausage, tomato sauce, spices, Parmesan & mozzarella cheese.

 

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