Archive of ‘Side Dishes’ category

Garlic Focaccia Bread

Garlic Focaccia Bread is a versatile side dish for a variety of meats or salads, can be served as an appetizer (served with dipping oil and herbs), or simply used to make a great sandwich! The crispy “dimpled” crust of this delicious bread (with olive oil, garlic and fresh thyme topping), is it’s trademark feature!Garlic Focaccia Bread, with olive oil and fresh herbs, is a great side dish for a variety of meats and salads, can be served as an appetizer with dipping oil and herbs, or simply used to make sandwiches!

My friends and I used to frequent a local restaurant that brought baskets of sliced warm focaccia bread and a small bowl of dipping oil (with herbs) to the table before dinner. Oh. My. Goodness. I think that place is where I really fell in love with focaccia bread! Talk about GOOD!!! I knew I wanted to make something similar at home, so I decided to try an old recipe I had stored in my trusty (and practically dilapidated) file box.

Many years ago I found a recipe in a newspaper, cut it out, and taped it to a 3×5 index card. Didn’t even write down what newspaper it was from. It’s now old and yellowed, but I had NEVER tried that particular recipe until recently.  WOW- it was DELICIOUS! The original recipe was titled “Nona’s Courtyard Cafe Focaccia”, and I THINK (not sure) it might have originated from a restaurant in Ventura, California (which is now closed). I tried to find the recipe online, but no luck… oh well. At least I had this old recipe on file to try. It’s very easy to make… here’s how!

Mix yeast with warm water (100 degrees) in a large bowl. Stir, then set the bowl aside for 5 minutes to let yeast fully dissolve. Bubbles will begin to appear on the surface, which tells you the yeast is active, alive, and working.

Yeast is dissolved in warm water to make bread dough.

Add flour, 1 Tablespoon olive oil, Parmesan cheese, honey, salt and cold water to bowl. Mix the ingredients well. I started mixing it with a spoon, then switched to using my (clean) hands to mix it up, because it was easier that way, as it is a thick dough.  Form the dough into a ball, then put it on a lightly floured work surface. Roll the dough out with a rolling pin, smoothing and shaping it into a circle of dough about 10 inches wide.

Focaccia dough is mixed, formed into ball and rolled into 10" circle

In a separate small bowl or measuring cup, mix together 1/3 cup olive oil and crushed garlic.  Set aside to let the flavors “mingle”, while you get the dough ready for it!

Olive oil and minced garlic for bread, in measuring cup

Transfer the dough circle to a large baking sheet with edges (I used a ratty old pizza pan with edges).  Poke holes in the top of the dough using your finger. Make deep holes all over the top of the dough, but don’t go all the way through dough to the bottom.

Holes poked into top of focaccia bread dough with finger

Cover the top and sides of dough with the olive oil/ garlic mixture.  I started off spooning it on top, then used a pastry brush to fully coat top and sides of dough, and to spread the garlic around.  There is a lot of “excess” oil that will run off the edges of dough onto pan. Just scoop it up with a spoon and fill up all the holes with it. Sprinkle top of dough with chopped fresh thyme (or fresh rosemary, if substituting).

There will STILL be excess oil around bottom of dough, as you can see in the photo. Leave it there! It will absorb into the bread while it bakes, and help to make a nice crispy crust!  Set the pan aside, and let the dough rise a bit (uncovered) for about 30 minutes in a warm place, free from drafts. Preheat oven to 400º F. while dough is rising.

Focaccia dough, covered with olive oil, garlic and thyme before baking

After dough has risen, bake it in a 400º F. oven for 23-25 minutes, or until the bread is evenly browned all over.  Remove from oven, transfer bread to a wire rack, and let it cool for 20-25 minutes before you serve it. Doesn’t it look GOOD? See the little pieces of garlic in the “dimples”?  ALL the oil has been absorbed into crust. The 2 photos below show the top and bottom of the bread… nice and crispy on the outside, but soft on the inside!

Top crust of garlic focaccia bread after baking

Bottom crust of baked focaccia bread

If you want to make the bread ahead of time, you can easily reheat it by covering it tightly with aluminum foil and reheat on low heat (250º F.) in oven for 10-15 minutes. To serve, slice bread in half left to right, then cut into 2″ wide strips from top to bottom. You can serve it with a (2 to 1) mixture of olive oil and balsamic vinegar or olive oil and fresh herbs (like garlic, thyme and rosemary, etc.) in a little bowl for dipping, if you wish.

Baked garlic focaccia bread, cooling on wire rack

Here’s a close up of a slice of the bread so you can see what the inside looks like! YUM.

Close up photo of sliced focaccia bread

My husband, oldest son and I enjoyed this bread served with Orange and Rosemary Glazed Salmon, steamed broccoli and rice. It was delicious.  We ended up with a few pieces of focaccia bread left over, so I will serve it on the side with spaghetti, made with Easy Spaghetti Sauce with Italian Sausage for tonight’s dinner!

Hope you will consider making this focaccia bread! It’s a great side dish to compliment a variety of main courses or salads. It can also be used as an appetizer BEFORE the meal, when served with a mixture of olive oil and fresh herbs (or olive oil/balsamic vinegar), OR can be simply used to make a delicious sandwich!  Lots of possibilities. Hope you enjoy it… and have a wonderful day!

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Adapted from Recipe Source: old newspaper article (original source/newspaper/author unknown)

Garlic Focaccia Bread
Prep Time
15 mins
Cook Time
25 mins
Rising Time
30 mins
Total Time
40 mins
 
Garlic Focaccia Bread, with olive oil and fresh herbs, is a great side dish for a variety of meats and salads, can be used to make sandwiches, or served as an appetizer with dipping oil!
Category: Appetizer, Bread, Side Dish
Servings: 10 slices
Calories Per Serving: 229 kcal
Author: JB at The Grateful Girl Cooks!
Ingredients
  • 1/2 ounce dry active yeast
  • 1 cup water heated to 100 degrees
  • 3 cups flour (all purpose)
  • 1 Tablespoon olive oil
  • 1/4 cup cold water
  • 1 teaspoon honey
  • 3/4 teaspoon salt
  • 1/4 cup Parmesan cheese ,freshly grated
  • 1/3 cup olive oil
  • 1 teaspoon garlic (crushed)
  • 1/2 teaspoon fresh thyme (or rosemary) , finely chopped
Instructions
  1. Mix yeast with warm water (100 degrees) in a large bowl. Stir, then set bowl aside for 5 minutes to let yeast fully dissolve. Bubbles will begin appearing on the surface, which tells you the yeast is active and working.

  2. Add flour, 1 Tablespoon olive oil, Parmesan cheese, honey, salt and cold water to bowl. Mix ingredients well. NOTE: I started mixing it with a spoon, then switched to using my (clean) hands to mix it up, because it's easier (it's a thick dough). Form dough into a ball, then place on a lightly floured surface. Roll dough out with a rolling pin, smoothing and shaping it into a circle 10" wide.

  3. In a separate small bowl or measuring cup, mix together 1/3 cup olive oil and crushed garlic.  Set aside to let flavors "mingle" while you get dough ready.

  4. Transfer the dough circle to a large baking sheet or pizza pan (with edges) .  Poke holes in top of the dough using your fingertips. Make deep holes all over the top of the dough, but don't go all the way through to the bottom.

  5. Cover top/sides of dough with olive oil/ garlic mixture using spoon and/or pastry brush.  There will be oil that runs off edges onto pan. Scoop it up with a spoon and fill the holes with it. Sprinkle top with chopped fresh thyme (or rosemary, if using). There will STILL be excess oil on pan around bottom of dough. Leave it there! It will absorb into the bread when it bakes, and help to make a nice crust!  Set bread aside, and let dough rise a bit (uncovered) for 30-40 minutes in a warm place, free from drafts. Preheat oven to 400º F. while dough rises.

  6. After dough has risen, bake in 400º F. oven for 23-25 minutes, or until bread is evenly browned.  Remove from oven, transfer bread to a wire rack, and let cool 20-25 minutes before serving. To serve, slice in half from left to right, then cut into 2" thick slices from top to bottom.  If desired, serve with dipping sauce of (2 to 1 mix) olive oil and balsamic vinegar OR olive oil and fresh herbs, like thyme, garlic, rosemary. ENJOY!

Recipe Notes

NOTE: Yeast used is equivalent of 2 (¼ ounce) packages OR 4½ teaspoons of bulk dry active yeast. 

Nutrition Facts
Garlic Focaccia Bread
Amount Per Serving (1 slice)
Calories 229 Calories from Fat 81
% Daily Value*
Total Fat 9g 14%
Saturated Fat 1g 5%
Cholesterol 1mg 0%
Sodium 216mg 9%
Potassium 53mg 2%
Total Carbohydrates 29g 10%
Dietary Fiber 1g 4%
Protein 5g 10%
Vitamin A 0.4%
Vitamin C 0.1%
Calcium 3.5%
Iron 10.2%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!It's EASY to make a delicious German Chocolate Cake for dessert, thanks to a shortcut using a box mix and topping it with yummy HOMEMADE coconut pecan frosting!

Pistachio Pineapple Fluff Salad

This sweet, creamy and delicious pistachio pineapple fluff salad is incredibly easy to make in 5 minutes or less, serves 8, and is a great side dish or dessert your family will LOVE!This sweet, creamy pistachio pineapple fluff salad is incredibly easy to make (5 minutes), serves 8, and is a great side dish or dessert your family will LOVE!

We LOVE this simple salad, too!  The best part is that it’s so EASY to make, in 5 minutes or less… and tastes so yummy!  It’s so easy – if you can stir, you can make this!  Last Fall, I made a scrumptious Piña Colada Fluff Salad (which we devoured, by the way!), so the thought of making a different recipe that had pistachio pudding in it sounded wonderful!

Seriously… if you need a quick, last minute item to add to your table as a side dish, or even a simple dessert, you can literally have this one in the fridge in 5 minutes or less! True story – the day I made this salad I was headed out to the doctor for my annual physical.  I knew I wanted to make it, and decided to do so exactly 5 minutes before leaving my home.

I glanced at the clock, then decided it would be great to have this salad made up already when I returned home and fixed dinner. I quickly grabbed the ingredients from our pantry, “dumped” it all together, gave it a good sir… and boom! Made a salad, took photos of it, AND made it to my appointment on time!  YeeHaw!

Here’s how easy it is to make:  Place pistachio pudding mix, mini marshmallows, chopped walnuts or pecans, and a can of crushed pineapple (including the juice!) into a large bowl. I made this up in the same bowl I was gonna serve it in later!

Pineapple, pecans, mini marshmallows and pistachio pudding mix in bowl

Stir all ingredients well, until thoroughly blended. At this point, it looks like something The Grinch would like, right? This would also be a fun GREEN colored salad to whip up for St. Patrick’s Day! And what an EASY potluck dish this would be to make… in no time at all!

Ingredients stirred together for fluff salad in glass bowl

The last thing to do is add a thawed (8 ounce) container of whipped topping. I used Light Cool Whip, in order to cut out a few calories from this salad.  Blend the whipped topping into the salad until fully combined.

Whipped topping is stirred into fluff salad ingredients

This is what it will look like once fully blended.  Cover the dish, and refrigerate salad until you are ready to serve it.  I prefer it really cold and thick, so when possible, I try to prepare this at least a couple hours before serving.

Fluff salad with pineapple and pistachio pudding is ready to refrigerate!

When ready to serve, you can add chopped pistachios or mini marshmallows to the top as a garnish (totally optional, though- I just threw on some more mini marshmallows), grab a big spoon, and enjoy this creamy, fluffy DELICIOUS salad!  It’s so good, I’ll bet once you take one bite, you will want another… and another… YUM!

A big spoonful of pistachio pineapple fluff salad, ready to eat!

Sure hope you will give this a try!  I like to think of it as a QUICK way to add another great tasting dish to any meal!  It would be a perfect side dish to take to a potluck, or holiday gathering, and the recipe can be easily doubled or tripled for large crowds. Your friends and family will enjoy it… and they don’t have to know that it ONLY TOOK YOU 5 MINUTES TO MAKE! We’ll keep that our little secret, okay? (wink, wink).

Thank you for visiting this blog- I appreciate you taking time out of your busy day to visit. Be sure to check out over 600 recipes I’ve posted (with direct links) using the Recipe Index at the top of this page!  I sincerely trust you will find some delicious recipes to make and serve, with love, to those you cherish! Have a wonderful day!

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Original recipe source: Trish, at https://www.momontimeout.com/pistachio-dessert-salad-pistachio-fluff-recipe/

Pistachio Pineapple Fluff Salad
Prep Time
5 mins
 

This sweet, creamy and delicious pistachio pineapple fluff salad is incredibly easy to make (in 5 minutes), and is a great side dish or dessert your family will LOVE!

Servings: 8 servings
Calories Per Serving: 197 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 3.4 ounces (1 small box) pistachio instant pudding mix
  • 1 cup miniature marshmallows
  • 20 ounce can crushed pineapple
  • 1/2 cup walnuts or pecans , chopped
  • 8 ounces lite whipped topping (Cool Whip), thawed
Instructions
  1. Place pudding mix, mini-marshmallows, crushed pineapple (including juice), and chopped walnuts or pecans in a large bowl. Stir these ingredients very well, to fully combine.

  2. Fold in container of thawed whipped topping until fully blended into salad.  Cover bowl, and refrigerate until you are ready to serve (I recommend at least an hour or two, if possible).

  3. When ready to serve, grab a spoon and dig into this salad (or dessert). It's scrumptious!

Nutrition Facts
Pistachio Pineapple Fluff Salad
Amount Per Serving (1 serving)
Calories 197 Calories from Fat 54
% Daily Value*
Total Fat 6g 9%
Saturated Fat 1g 5%
Cholesterol 4mg 1%
Sodium 199mg 8%
Potassium 150mg 4%
Total Carbohydrates 35g 12%
Dietary Fiber 1g 4%
Sugars 29g
Protein 2g 4%
Vitamin A 1.7%
Vitamin C 8.1%
Calcium 5.1%
Iron 2.3%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!This sweet, creamy and delicious pistachio pineapple fluff salad is incredibly easy to make (in 5 minutes), serves 8, and is a great side dish or dessert your family will LOVE!

Broccoli Au Gratin Rice Pilaf

You’ll love this easy, delicious, homemade broccoli rice pilaf au gratin side dish (a Rice a Roni copycat), with rice, orzo pasta, broccoli and cheese! It’s a wonderful accompaniment for beef, chicken, pork OR seafood!
You'll love this easy, delicious, homemade pilaf and vegetable au gratin side dish (a Rice a Roni copycat), with rice, orzo pasta, broccoli and cheese!

I prepared this simple recipe recently as a side dish for our salmon dinner.  What a delicious treat!  This filling recipe is basically a copycat version of the popular Rice-a Roni boxed Broccoli au Gratin mix, but guess what? It’s just as easy to make from scratch, and is full of homemade flavors and fresh ingredients!  It doesn’t take much time or effort at all to make, and really tastes GOOD! Here’s how to make it (4 generous servings):

Start by heating olive oil on medium heat in large skillet. Add the orzo pasta and white rice to skillet. Stir mixture often (to prevent burning) and cook until the orzo turns a nice golden brown, as you can see in the photo below. This will only take a few minutes.

Rice and orzo for pilaf cooking in skillet

The next simple step is to add vegetable broth to the pilaf mixture in skillet. Bring the liquid to a rolling boil, then reduce heat to Low. Cover the skillet (or pan), and cook for about 10-15 minutes, until almost all of the broth has been absorbed.  At that point, add finely chopped broccoli. (I used frozen broccoli, which I thawed and chopped finely, before beginning).

Vegetable broth and broccoli added to rice pilaf in skillet

Stir broccoli into the pilaf; cook mixture for another 3 minutes. Remove the skillet (or pan) from direct heat; add in the shredded cheddar cheese, butter, and season with salt and pepper (to taste).  Stir until cheese and butter have melted and blended in completely. Put a lid on the pan, keep covered, and let the pilaf rest for 4-5 minutes.

Pilaf with broccoli, cheese and butter in skillet

When ready, remove lid from pan, fluff the broccoli rice pilaf with a fork, and dish this yummy food up straight from the pan, OR place it in a pretty serving bowl to dress it up a bit! Your family will really enjoy this tasty side dish, and you can smile, knowing you were able to get a yummy, healthy veggie into them!

Broccoli au gratin rice pilaf in white bowl

Broccoli and rice pilaf in close up photo

Here is the finished broccoli rice pilaf on my husband’s plate, with Orange and Rosemary Glazed Salmon on the side.  Seafood, broccoli rice pilaf, all present and accounted for on the ol’ dinner plate, for the win!

Broccoli au gratin rice pilaf on plate with salmon fillet

Thank you for visiting my blog today. I appreciate it, and really hope you will consider trying this recipe. It’s truly easy to make, and tastes wonderful! You might also enjoy my recipe for Easy Homemade Rice Pilaf (a delicious, “plain” version).  Have a great day, and may the work of your hands bring great joy to God, others, and YOU!

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Recipe Source: Debi, at  https://lifecurrentsblog.com/homemade-rice-a-roni/

Broccoli Au Gratin Rice Pilaf
Prep Time
5 mins
Cook Time
12 mins
Resting Time
5 mins
Total Time
17 mins
 
You'll love this easy, delicious, homemade pilaf and vegetable au gratin side dish (a Rice a Roni copycat), with rice, orzo pasta, broccoli and cheese!
Category: Side Dish
Servings: 4 servings
Calories Per Serving: 305 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 1 Tablespoon olive oil
  • 1/2 cup orzo pasta
  • 1/2 cup white long grain rice
  • 2 cups vegetable broth
  • 1 cup broccoli , finely chopped
  • 2 Tablespoons butter
  • 1/2 cup sharp cheddar cheese , shredded
  • 1 pinch salt , to taste
  • 1/4 teaspoon ground black pepper
Instructions
  1. Begin by heating olive oil in large skillet or saucepan on medium heat. Add orzo and white rice to skillet;  stir, to cover orzo and rice well with the oil. Stir mixture often (to prevent burning) and cook until the orzo turns a nice golden brown. This will only take a few minutes.

  2. The next step is to add vegetable broth to the pilaf mixture in skillet. Bring the liquid to a rolling boil, then reduce heat to Low. Cover the skillet (or pan), and cook between 10-15 minutes, until ALMOST all of the broth has been absorbed (mine took 12 minutes, so keep an eye on it).  At that point, add chopped broccoli.  Stir broccoli into the pilaf; cook mixture for 3 more minutes.

  3. Remove skillet (or pan) from direct heat; add the shredded cheddar cheese, butter, salt and pepper.  Stir until cheese and butter have melted and blended in completely. Put a lid on the pan, keep covered, and let the pilaf rest for 4-5 minutes, then remove lid, and fluff pilaf with a fork. Transfer to a serving bowl, if desired, and serve. Enjoy!

Nutrition Facts
Broccoli Au Gratin Rice Pilaf
Amount Per Serving (1 serving)
Calories 305 Calories from Fat 126
% Daily Value*
Total Fat 14g 22%
Saturated Fat 7g 35%
Cholesterol 29mg 10%
Sodium 627mg 26%
Potassium 154mg 4%
Total Carbohydrates 35g 12%
Dietary Fiber 1g 4%
Sugars 1g
Protein 8g 16%
Vitamin A 14.2%
Vitamin C 24.6%
Calcium 12.3%
Iron 3.8%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!You'll love this easy, delicious, homemade pilaf and vegetable au gratin side dish (a Rice a Roni copycat), with rice, orzo pasta, broccoli and cheese!

Easy Sautéed Mushrooms

One of my favorite ways to top a grilled steak or piece of chicken is with this side dish recipe for EASY Sautèed Mushrooms! Made easily in a few minutes, they’re also wonderful served simply as an accompaniment to a variety of other dishes.Enjoy these easy to make, delicious sautèed mushrooms, with wine and butter, as a garnish for grilled steak or chicken, or as a simple side dish!

It only takes a few ingredients to make this tasty dish!  There are many varieties of mushrooms, but the personal favorites I use most often are baby portabellas or plain button mushrooms, both commonly found at most grocery stores.  Here’s how to whip up a batch of these mushrooms, lickety-split (photos are for a total of 2 servings)!

In a medium sized skillet, melt 1 Tablespoon butter.  Add cleaned, thinly sliced mushrooms to skillet.  Sautè 3-4 minutes on medium heat, stirring often, until mushrooms begin to soften and turn light brown.

Raw mushrooms cooking in melted butter in silver skillet

Add 1/4 cup dry white wine to skillet, and continue cooking.

Mushrooms and wine cooking in metal skillet with a wooden spoon

Once liquid has cooked away and mushrooms are fully cooked, season lightly with garlic powder.  Stir. Add salt and pepper, to taste.

Cooked mushrooms in a metal skillet

Place cooked mushrooms onto serving plate, or directly onto cooked steak (or chicken).  Lightly garnish with parsley flakes.

Sautèed mushrooms on a white serving plate

That’s it!  See how EASY it is to add these delicious tasting sautèed mushrooms to your meal?  Hope you will enjoy this simple side dish… the recipe is easily doubled, etc. for larger quantities.  Have a wonderful day!

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Easy Sautéed Mushrooms
Prep Time
3 mins
Cook Time
10 mins
Total Time
13 mins
 

Enjoy these easy to make, delicious sautèed mushrooms, as a garnish for grilled steak or chicken, or as a simple side dish!

Category: Side Dish
Servings: 2 servings
Calories Per Serving: 101 kcal
Author: JB at The Grateful Girl Cooks!
Ingredients
  • 12 button mushrooms , thinly sliced
  • 1 Tablespoon butter
  • 1/4 cup dry white wine
  • 1/8 teaspoon garlic powder
  • Pinch salt and pepper , to taste
  • 1/4 teaspoon dried parsley flakes , for garnish (optional)
Instructions
  1. In a medium skillet, melt 1 Tablespoon butter.  Add cleaned, thinly sliced mushrooms to skillet.  Cook 3-4 minutes on medium heat, stirring often, until mushrooms begin to soften and turn light brown.

  2. Add 1/4 cup dry white wine to skillet, and continue cooking. Once liquid has cooked away and mushrooms are fully cooked, season lightly with garlic powder.  Stir. Add salt and pepper, to taste.

  3. Place cooked mushrooms onto serving plate, or directly onto cooked steak (or chicken).  Lightly garnish with parsley flakes.
Nutrition Facts
Easy Sautéed Mushrooms
Amount Per Serving (1 serving)
Calories 101 Calories from Fat 54
% Daily Value*
Total Fat 6g 9%
Saturated Fat 3g 15%
Cholesterol 15mg 5%
Sodium 57mg 2%
Potassium 402mg 11%
Total Carbohydrates 4g 1%
Dietary Fiber 1g 4%
Sugars 2g
Protein 3g 6%
Vitamin A 3.5%
Vitamin C 3.1%
Iron 3.3%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Enjoy these easy to make, delicious sautèed mushrooms, with wine and butter, as a garnish for grilled steak or chicken, or as a simple side dish!

Mediterranean Quinoa Salad

If you enjoy quinoa (nature’s little superfood), chances are you will really enjoy this Mediterranean Quinoa Salad, which is bursting with the traditional Greek flavors of kalamata olives, feta cheese, roasted red peppers, with a simple seasoned dressing. It tastes WONDERFUL!You'll enjoy this Mediterranean Quinoa Salad, with traditional Greek flavors of kalamata olives, feta cheese, roasted red peppers, and a simple dressing!

I’ve been enjoying cooking with quinoa recently. Did you know that quinoa is believed to have originated in the northwest part of South America? Cooked quinoa provides healthy nutrients similar to what is typically found in rice and wheat, contains proteins and fiber, and is gluten-free. It is commonly referred to as a superfood, and is so easy to prepare!

To make this delicious dish, you will first need to cook the quinoa (according to package instructions) in lightly salted boiling water until done and fluffy! Set it aside until it has cooled down to room temperature.

Cooked quinoa in metal saucepan

While the quinoa is cooking, make the salad dressing. Add the ingredients (olive oil, red wine vinegar, oregano, salt and pepper) to a small bowl and mix well using a fork, until fully combined. Set dressing aside until ready to top the salad.

Salad dressing for quinoa in small metal bowl

Place all the salad ingredients into a large mixing or serving bowl.  Isn’t it colorful? The salad has quinoa, roasted red peppers, corn, cilantro, red onion, feta cheese and kalamata olives.

Give the salad dressing a quick stir and pour over the salad ingredients.  Gently mix it all together so the dressing coats everything well.

Quinoa, feta, olives, corn, etc. in salad bowl

Pouring salad dressing over veggies in salad bowl

Once the salad has been mixed, it’s ready to serve! See how easy that was? And it REALLY tastes great!

Mixing salad ingredients with a fork in a white bowl

This is a fantastic side dish for a variety of meals… I served it with pan-seared creole salmon, and a small spinach salad, and it tasted wonderful!  This would also be a tasty light lunch, as well, and just for the record, the leftovers were just as good the next day!

Spoonful of salad over bowl

If you enjoy quinoa, you might also enjoy my recipes for Southwest Quinoa Salad, Quinoa Enchilada Casserole (meatless), or a delicious Shrimp, Quinoa & Veggie Bowl.

Hope you will consider trying this recipe, and as always, I hope you will enjoy it! May God bless you and surround you with His love today and always!

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Recipe Source: https://cooktoria.com/recipe/mediterranean-quinoa-salad/

Mediterranean Quinoa Salad
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
 

This simple Quinoa Salad is filled with Mediterranean flavors! Easy to prepare, this is a fantastic tasting salad or side dish to serve for lunch or dinner!

Category: Salad/Side Dish
Cuisine: Mediterranean
Servings: 4 Servings
Calories Per Serving: 295 kcal
Ingredients
For Salad:
  • 1/2 cup quinoa , uncooked
  • 1 cup kalamata olives , pitted, sliced
  • 1 cup corn kernels , fresh or canned
  • 1 cup roasted red peppers , sliced
  • 2/3 cup feta cheese , fat free
  • 1/2 cup red onion , diced
  • 1/2 cup cilantro , chopped
For Salad Dressing:
  • 2 Tablespoons olive oil , extra virgin
  • 2 teaspoons red wine vinegar
  • 1 teaspoon dried oregano
  • 1/4 teaspoon salt and pepper , to taste
Instructions
  1. Cook quinoa in lightly salted water according to package instructions (approx 12-15 minutes).  When done, drain, then set aside to let quinoa cool.

  2. Mix salad dressing ingredients together in a small bowl until fully blended.

  3. Place all salad ingredients in a large mixing bowl. Pour salad dressing over the top. Mix all ingredients gently until dressing has been incorporated into salad. Serve, and enjoy!

Nutrition Facts
Mediterranean Quinoa Salad
Amount Per Serving (1 g)
Calories 295 Calories from Fat 171
% Daily Value*
Total Fat 19g 29%
Saturated Fat 5g 25%
Cholesterol 22mg 7%
Sodium 1507mg 63%
Potassium 267mg 8%
Total Carbohydrates 24g 8%
Dietary Fiber 3g 12%
Sugars 2g
Protein 8g 16%
Vitamin A 11.5%
Vitamin C 21.2%
Calcium 16.5%
Iron 10%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more for your Pinterest boardsYou'll enjoy this Mediterranean Quinoa Salad, with traditional Greek flavors of kalamata olives, feta cheese, roasted red peppers, and a simple dressing!

Asian Style Stir Fry Veggies

Asian Style Stir Fry Veggies are bursting with color and flavor, and are a simple, delicious way to serve fresh vegetables with your meals.  Even kids will like this simple side dish!You'll love these colorful, delicious, quick and easy to make Asian style stir fry veggies. They're a perfect side dish for a variety of meals.

The recipe couldn’t be simpler, but the results are sure yummy! I came up with a simple sauce years and years ago, and enjoy using it occasionally to enhance mixed fresh stir-fried vegetables! Here’s how to make this dish:

Clean veggies, dry and then prep them, by cutting them into bite sized slices or chunks.  This time, I used broccoli, yellow squash, green zucchini, red and orange bell peppers, brown onion, baby carrots, and mushrooms, but any combination of vegetables you have available will work well (I’ve also added bok choy, green peppers, fresh asparagus or green beans, at times). Set aside.

Chopped Stir Fry Veggies on red cutting mat

Mix Asian-style sauce in a small cup or bowl.  I simply used a fork to mix the ingredients (water, soy sauce, ground ginger and cornstarch) together. Set aside.

Stir Fry Veggie Sauce

In a large skillet, heat oil on medium-high heat until very hot (but not smoking).  Add the vegetables all at once (except for minced garlic). Cook, stirring often, until vegetables are cooked (about 5-6 minutes). They should be crisp-tender when done. Add the minced garlic, and stir, to prevent burning. Cook an additional minute.

Chopped Vegetables in skillet cooking

Give the sauce a final stir, then pour the Asian sauce into skillet, and stir to combine. The sauce will begin to thicken almost immediately. Continue to stir. If sauce becomes too thick, add just a touch of water to skillet and stir until all veggies are coated with sauce, and are heated through.

Pouring Asian sauce into veggies in skillet

Once the veggies are heated through, and are covered with the sauce, they are ready to serve.  For this meal, I served them as a side dish, along with a piece of pan-seared salmon and steamed rice. YUM!

Chopped veggies stir frying with sauce

That’s it! I really hope you will consider making these Asian Style Stir Fry Veggies.  They add a LOT of color and wonderful flavor to any meal!  It’s a great way to get more vegetables onto the plate, and they really do taste great (hint, hint).

Hope you have an absolutely WONDERFUL day, and remember… be KIND to those you encounter throughout your day.  You never know what others are going through… why not be their bright beacon of hope for that day! God Bless You!

Asian Style Stir Fry Veggies / The Grateful Girl Cooks!

Asian Style Stir Fry Veggies
Prep Time
10 mins
Cook Time
6 mins
Total Time
16 mins
 
You'll love these colorful, delicious, quick and easy to make Asian style stir fry veggies. They're a perfect side dish for a variety of meals.
Category: Side Dishes
Servings: 2 large servings
Calories Per Serving: 221 kcal
Author: JB at The Grateful Girl Cooks!
Ingredients
For Veggies (Use any combo or quantity you wish... this is what I used):
  • 2 Tbsp Vegetable oil
  • 1 Zucchini , I used 1/2 green and 1/2 yellow), sliced
  • 6-8 Mushrooms , sliced
  • 1/4 medium Brown onion , sliced
  • 1 cup Bell peppers , I used red and orange, sliced
  • 8 Baby Carrots , I used 8-10, sliced lengthwise
  • 1 cup Broccoli florets
  • 1 tsp Minced garlic
For Asian Style Sauce:
  • 3/4 cup water
  • 2 Tablespoons soy sauce
  • 1/8 teaspoon ground ginger
  • 1 teaspoon cornstarch , I used a heaping teaspoon
Instructions
  1. Clean veggies, dry them, then prep them, by cutting them into bite sized slices or chunks. Set aside.
  2. Mix Asian-style sauce in a small cup or bowl. I simply used a fork to mix the ingredients (water, soy sauce, ground ginger and cornstarch) together. Set aside.
  3. In a large skillet, heat oil on medium-high heat until very hot (but not smoking). Add the vegetables all at once (except for minced garlic). Cook, stirring often, until vegetables are cooked (about 5-6 minutes). They should be crisp-tender when done. Add the minced garlic, and stir to prevent burning. Cook an additional minute.
  4. Give the sauce a final stir, then pour it into skillet, and stir to combine. The sauce will begin to thicken almost immediately. Continue to stir. If sauce becomes too thick, add just a little bit more water to skillet and stir until all veggies are coated with sauce, and are heated through. Remove skillet from heat, serve, and enjoy!.
Nutrition Facts
Asian Style Stir Fry Veggies
Amount Per Serving (1 g)
Calories 221 Calories from Fat 126
% Daily Value*
Total Fat 14g 22%
Saturated Fat 11g 55%
Sodium 1071mg 45%
Potassium 900mg 26%
Total Carbohydrates 19g 6%
Dietary Fiber 5g 20%
Sugars 10g
Protein 7g 14%
Vitamin A 166.6%
Vitamin C 190.3%
Calcium 5.5%
Iron 11.7%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!You'll love these colorful, delicious, quick and easy to make Asian style stir fry veggies. They're a perfect side dish for a variety of meals.

Baked Parmesan Zucchini Fries

Baked Parmesan Zucchini Fries are a delicious family-friendly way to get kids (and adults) to EAT THEIR VEGGIES!  Baked (not fried) to a crispy finish, and served with a cool, seasoned dipping sauce on the side, these “fries” won’t last long, as a side dish or an appetizer!Baked Parmesan Zucchini Fries are a delicious side dish or appetizer! Baked until crispy, and served with dipping sauce, these "fries" will be a big hit!

The zucchini are crispy on the outside, and have lots of flavor with the simple coating, and the PLUS is that they are BAKED, not FRIED. They are really very easy to prepare, and it’s a great way to get more veggies into the food rotation in a fun way (especially if the kids like french fries)!  Zucchini fries are delicious baked and eaten without any accompaniments, but I like to dip them in a tasty sauce (or ranch dressing).

This time I made up a quick and simple Mexican-spiced dip/sauce (with some of my favorite spices), to serve on the side, by combining non-fat plain Greek yogurt with a Tablespoon of mayonnaise and added cumin, garlic powder, chili powder, and paprika until blended. The dipping sauce has good Southwestern flavor, but is not too spicy, by the way! Make ahead, cover,  and refrigerate until ready to use.

Baked Parmesan Zucchini Fries / The Grateful Girl Cooks!

I used a green zucchini and a yellow zucchini to make the fries. After slicing the ends off, they were cut like this: #1 Cut each in half in the middle, #2 Cut each half in half lengthwise, and #3 Cut those pieces into 4 lengthwise slices each (so they are wedges about 1/2 an inch wide).

Baked Parmesan Zucchini Fries / The Grateful Girl Cooks!

In a small bowl, place two eggs, and lightly beat them until combined. In another small bowl, place mix Panko crumbs, Parmesan cheese, garlic powder, salt and pepper, paprika and Italian seasoning until combined.

Baked Parmesan Zucchini Fries / The Grateful Girl Cooks!

Dip zucchini wedges, one at a time into the egg mixture to coat. Shake off excess egg back into bowl, then dip and roll in Panko mixture to coat all sides. Place each coated piece of zucchini on a baking sheet which has been lined with aluminum foil, covered with non-stick spray. Repeat until all “fries” have been coated.  Make sure to keep wedges separated on foil.

Baked Parmesan Zucchini Fries / The Grateful Girl Cooks!

Baked Parmesan Zucchini Fries / The Grateful Girl Cooks!

Spray the top of the zucchini with cooking spray or lightly drizzle with olive oil.  Bake in a preheated 425 degree oven for 22-25 minutes, flipping zucchini fries over,  half way through the cooking time.  When done, the zucchini should be crisp on the outside and lightly browned.

Baked Parmesan Zucchini Fries / The Grateful Girl Cooks!

Transfer zucchini fries to a platter, and serve with dipping sauce (if desired).

Baked Parmesan Zucchini Fries / The Grateful Girl Cooks!

Baked Parmesan Zucchini Fries / The Grateful Girl Cooks!

Serve, and enjoy this yummy finger food side dish (or appetizer!).  Recipe is easily doubled for a larger crowd… as written, the recipe makes 32 “fries”. Hope you enjoy them… we sure did!

Baked Parmesan Zucchini Fries / The Grateful Girl Cooks!

Zucchini Fries Recipe Source: Trish, at https://www.momontimeout.com/baked-parmesan-zucchini-fries-recipe/

Baked Parmesan Zucchini Fries
Prep Time
10 mins
Cook Time
22 mins
Total Time
32 mins
 
Baked Parmesan Zucchini Fries are a delicious side dish or appetizer! Baked until crispy, and served with dipping sauce, these "fries" will be a big hit!
Category: Side Dish / Appetizer
Servings: 32 fries
Calories Per Serving: 18 kcal
Author: JB at The Grateful Girl Cooks!
Ingredients
  • 2 zucchini (medium sized- I used 1 green and 1 yellow)
  • 2 eggs , beaten lightly
  • 1/2 cup Panko bread crumbs
  • 1/4 cup grated Parmesan cheese
  • 1/4 teaspoon Italian seasoning
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon paprika
For Dipping Sauce:
  • 1/2 cup non-fat Greek yogurt (can substitute sour cream)
  • 1 Tablespoon Mayonnaise
  • 1/4 teaspoon EACH of spices (chili powder, ground cumin, garlic powder and paprika)
Instructions
To Make Dipping Sauce:
  1. Mix Greek yogurt, mayonnaise, cumin, garlic powder, chili powder, and paprika in small bowl until blended. Cover, and refrigerate until ready to use.
To Make Zucchini Fries:
  1. Cut both ends off each zucchini (discard). Cut each zucchini in half across the middle, then cut each half in half lengthwise, then cut those pieces into 4 lengthwise slices each (so they are wedges about 1/2 an inch wide). You should have 32 wedges.
  2. In a bowl, lightly beat eggs until combined. Set aside.
  3. In another bowl, mix Panko crumbs, Parmesan cheese, garlic powder, salt, pepper, paprika and Italian seasoning until combined.
  4. Dip zucchini wedges, one at a time into the egg mixture to coat. Shake excess egg back into bowl, then dip and roll zucchini slice in Panko mixture to coat all sides. Place each coated piece of zucchini on baking sheet lined with foil, and sprayed lightly with non-stick spray. Repeat until all "fries" have been coated. Keep wedges separated. Spray the top of the zucchini with cooking spray, or lightly drizzle with olive oil.
  5. Bake in preheated 425 degree oven for 22-25 minutes, turning zucchini slices over, half way through cooking time. When done, zucchini should be crisp on the outside and lightly browned. Transfer zucchini fries to a platter, and serve with dipping sauce (if desired).
Nutrition Facts
Baked Parmesan Zucchini Fries
Amount Per Serving (4 wedges)
Calories 18
% Daily Value*
Cholesterol 11mg 4%
Sodium 45mg 2%
Potassium 42mg 1%
Total Carbohydrates 1g 0%
Protein 1g 2%
Vitamin A 1.1%
Vitamin C 2.7%
Calcium 1.7%
Iron 0.8%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Baked Parmesan Zucchini Fries are a delicious side dish or appetizer! Baked until crispy, and served with dipping sauce, these "fries" will be a big hit!

Southwest Quinoa Salad

Happy New Year!  If you’re like many others, you’ve started the year with a determination to eat healthier or lose some weight! This Southwest Quinoa Salad is a delicious, healthy recipe solution for you, featuring a combination of quinoa, black beans, tomatoes, corn, bell peppers, and avocado, topped with a scrumptious cilantro lime dressing! YUM!You'll love this healthy side or vegetarian dish featuring quinoa, tomatoes, corn, beans, peppers and avocado, topped with a flavorful cilantro lime dressing!
This is my first official blog post of 2018, and I’m so grateful to be able to share this recipe with you from our newly remodeled kitchen.  I don’t know about you, but we managed to eat quite a bit of Christmas goodies and take-out over the holidays (due to my husband and I loving sweets AND having no kitchen to cook in for the past 2 months), and have begun the year determined to make wiser choices.  Enter this quinoa salad… this flavor-filled healthy “meatless” dish is perfect as a light side dish… or a quick lunch! Here’s how to make it.

Put the uncooked quinoa in a fine mesh strainer and rinse with water (this helps clean the  quinoa). Place the rinsed quinoa, water and salt in a saucepan; bring the mixture to a boil over high heat. When it comes to a boil, reduce heat to medium-low and put a lid on the pan. Cook quinoa for approximately 17-20 minutes (or until all liquid has been absorbed). Remove pan from heat, set aside, and let quinoa cool down to room temperature.

Southwest Quinoa Salad / The Grateful Girl Cooks!

Place cherry tomatoes, corn, black beans, bell peppers, avocado and room temperature quinoa into a large salad bowl. Set aside. TIP: An easy tip for cubing an avocado is to cut it in half, remove pit, then use a knife to slice grid lines into avocado lengthwise, then horizontally, without cutting through peel. Once cut, slide a large spoon around the inside of the peel, and the avocado cubes should fall out!

Southwest Quinoa Salad / The Grateful Girl Cooks!

To make the simple cilantro lime dressing, whisk together olive oil, light sour cream, lime zest and juice, garlic powder, cumin, salt, pepper and cilantro in a small bowl . Be sure to mix well.

Southwest Quinoa Salad / The Grateful Girl Cooks!

Pour all of the dressing over salad, and stir well, to combine all ingredients thoroughly. The quinoa will absorb all the delicious Southwestern flavors from the dressing and will really make this dish shine!

Southwest Quinoa Salad / The Grateful Girl Cooks!

I garnished the salad with a sprig of fresh cilantro, and served it as a side dish, but the salad is filling (even without meat), and would be a perfect quick vegetarian meal or “take to work” packed lunch! The salad tastes good served at room temperature OR chilled!

Southwest Quinoa Salad / The Grateful Girl Cooks!

Here’s a close up of some Southwest Quinoa Salad goodness… yum!  I love the fact that it not only tastes wonderful, but is quite colorful and good for you!

Southwest Quinoa Salad / The Grateful Girl Cooks!

I served this Southwest Quinoa Salad with roasted turkey breast and steamed broccoli, for a healthy New Years Day dinner! My husband and I really enjoyed it, and it was FUN to prepare my first recipe for 2018 in our newly remodeled kitchen (after 2 months of not being able to cook in there)! Yay for our new, updated kitchen, appliances and counter tops! We still  have some work to do, but I’ve already begun cooking in my kitchen once again. CAN YOU SEE ME SMILING?

Southwest Quinoa Salad / The Grateful Girl Cooks!

I want to wish you again a Happy New Year from our home to yours!  The arrival of a new year brings with it an infinite number of opportunities to encourage and serve others, grow as a person, create great memories, and cook delicious meals for yourself and those you love!

Hope you will join me in rising to the occasion, and as always, thank you for visiting The Grateful Girl Cooks. I appreciate each one of you. Have a great day!

Southwest Quinoa Salad / The Grateful Girl Cooks!

Recipe Source: http://togetherasfamily.com/2017/05/fiesta-quinoa-salad/

Southwest Quinoa Salad
Prep Time
25 mins
Total Time
25 mins
 
You'll love this healthy side or vegetarian dish featuring quinoa, tomatoes, corn, beans, peppers and avocado, topped with a flavorful cilantro lime dressing!
Category: Salad
Cuisine: Southwest
Servings: 8 side servings
Calories Per Serving: 218 kcal
Author: JB at The Grateful Girl Cooks!
Ingredients
For Salad:
  • cups uncooked quinoa
  • cups water
  • 1/2 teaspoon salt
  • 1 cup halved cherry tomatoes
  • 1 can corn , drained (standard sized can)
  • 1 can black beans , drained and rinsed
  • 1 orange bell pepper , chopped (I used a combination of red, orange and green)
  • 1 avocado , peeled and cubed
For Cilantro Lime Dressing:
  • 1/4 cup olive oil
  • 1/4 cup reduced fat sour cream (can substitute plain non-fat yogurt)
  • Zest and juice from 1 lime
  • 1 teaspoon garlic powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/3 cup chopped cilantro
Instructions
  1. Put the uncooked quinoa in a fine mesh strainer and rinse with water (this helps clean quinoa). Place the rinsed quinoa, water and salt in a saucepan; bring the mixture to a boil over high heat. When it comes to a boil, reduce heat to medium-low and put a lid on the pan. Cook quinoa for approximately 17-20 minutes (or until all liquid has been absorbed). Remove pan from heat, set aside, and let quinoa cool down to room temperature.
  2. Place cherry tomatoes, corn, black beans, bell peppers, avocado and cooled quinoa into a large salad bowl.
  3. To make cilantro lime dressing, in a small bowl whisk together olive oil, light sour cream, lime zest and juice, garlic powder, cumin, salt, pepper and cilantro. Be sure to mix well. Pour all of the dressing over salad, and stir well to combine all ingredients thoroughly. Serve as a side dish or as a healthy meatless meal, and enjoy! (Store leftovers in a covered container in refrigerator).
Nutrition Facts
Southwest Quinoa Salad
Amount Per Serving (1 serving)
Calories 218 Calories from Fat 108
% Daily Value*
Total Fat 12g 18%
Saturated Fat 2g 10%
Cholesterol 2mg 1%
Sodium 307mg 13%
Potassium 367mg 10%
Total Carbohydrates 21g 7%
Dietary Fiber 4g 16%
Sugars 1g
Protein 4g 8%
Vitamin A 13.2%
Vitamin C 31.4%
Calcium 3.2%
Iron 9.7%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!You'll love this healthy side or vegetarian dish featuring quinoa, tomatoes, corn, beans, peppers and avocado, topped with a flavorful cilantro lime dressing!

Whole Berry Cranberry Orange Sauce

It’s almost Thanksgiving, and I am looking forward to making one of my favorite dishes… Whole Berry Cranberry Orange Sauce! It’s sooo good, and is incredibly easy to make with only a few ingredients!Whole Berry Cranberry Orange Sauce / The Grateful Girl Cooks! This sauce is so good, and is incredibly easy to make with a few ingredients!

As a kid, I didn’t like cranberry sauce. I thought of it as the big red wiggly blob of funny tasting stuff from a can that my Mom put out at Thanksgiving.  I, of course, (being the dutiful daughter that I am), followed her example for many years in my own home. Funny thing… I never really liked it, and the gelatinous texture made me cringe.

Years later my Mom began making a homemade cranberry-orange sauce, and I found I really enjoyed the fresh sweet and tartness and have that fantastic recipe here on the blog, too.  Her recipe is almost more like a fresh “relish”, requires no cooking and has orange, apple and fresh cranberries in it (finely ground using a food processor).  I tend to make that version often during the holidays; it’s so good I can eat it right out of the bowl with a spoon, and is very similar to the kind sold at Trader Joes!

Whole Berry Cranberry Orange Sauce / The Grateful Girl Cooks!

I also enjoy a whole berry cranberry orange sauce, which is cooked… with most of the cranberries “popped”, but left whole in the sauce. I slightly adapted my Mom’s original recipe to make this version.  This recipe does not include apples, requires a very short cooking time to enable the cranberries to “pop”, and is full of cranberry orange flavor! It tastes AMAZING!

 

Whole Berry Cranberry Orange Sauce / The Grateful Girl Cooks!

The recipe is so easy to make from scratch. Basically the ingredients are placed into a large saucepan, and mixture is cooked, stirring frequently until most of the cranberries have “popped”, which usually takes between 8-10 minutes.

Here’s an interesting side note – did you know when the cranberries are cooked at a high temperature and “pop” open, they release pectin? Yep, they do, and then the pectin turns around and slightly thickens the sauce naturally.  Who knew a sauce using these two main ingredients could be so delicious?

Whole Berry Cranberry Orange Sauce / The Grateful Girl Cooks!

Anyways… I hope you will consider making your very own fresh cranberry orange sauce this Thanksgiving.  I think you will be amazed at how great it tastes!  The awesome thing is that it can be made a couple days before you serve it, so it can free up your precious time in the kitchen the day of the big feast (just keep it covered in the fridge!).

Now that you know how to make your own whole berry cranberry orange sauce, you can serve it proudly with all your other delicious traditional Thanksgiving side dishes! I love to serve Pecan Praline Yams and Brown Butter Green Beans with Toasted Almonds and Red Peppers with our Thanksgiving meal, along with Creamy Mashed Potatoes and Southern Cornbread Dressing.  YUM!

Whole Berry Cranberry Orange Sauce / The Grateful Girl Cooks!

From our family to yours… we wish you a memorable Thanksgiving with those family or friends dear to you. As our family gathers, we are mindful of the many blessings, large and small, that God has poured into our lives, and we acknowledge and thank Him for these gifts, with overflowing, grateful hearts!

Whole Berry Cranberry Orange Sauce / The Grateful Girl Cooks!

My hope is that you, as well, would know the joy of a heart filled with gratitude this season!

Whole Berry Cranberry Orange Sauce / The Grateful Girl Cooks!

Adapted from my recipe for Homemade Cranberry-Orange Sauce

Whole Berry Cranberry Orange Sauce
Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
 
It's easy to make a phenomenal tasting whole berry cranberry orange sauce from scratch with only a few ingredients!
Category: Sauce
Servings: 8 1/4 cup servings (approx. 2 cups)
Calories Per Serving: 103 kcal
Author: JB at The Grateful Girl Cooks!
Ingredients
  • 1 bag fresh cranberries (12-16 ounces)
  • Zest from 1 large orange (reserve just a bit for garnish)
  • 1/2 cup fresh squeezed orange juice
  • 3/4 cup granulated sugar
  • 1/4 cup water
  • Extra orange zest for garnish
Instructions
  1. In a medium saucepan, mix together orange zest, fresh squeezed orange juice, water and granulated sugar. Stir and cook on medium heat for 2-3 minutes until the sugar has dissolved.
  2. Add fresh cranberries. Bring sauce to a boil. Once mixture is boiling, turn the heat down to a low simmer. Cook (uncovered), stirring often, for 7-8 minutes, until the cranberries have "popped" open and the sauce has thickened. Once this occurs, remove the cranberry sauce from heat, and set aside. Let cranberry sauce cool completely. When ready to serve, garnish with additional orange zest, if desired. Serve this delicious sauce at room temperature or refrigerated! May be made 2-3 days in advance. Store in refrigerator in covered container.
Nutrition Facts
Whole Berry Cranberry Orange Sauce
Amount Per Serving (1 serving (1/4 cup))
Calories 103
% Daily Value*
Sodium 1mg 0%
Potassium 68mg 2%
Total Carbohydrates 26g 9%
Dietary Fiber 2g 8%
Sugars 22g
Vitamin A 1.2%
Vitamin C 16.4%
Calcium 0.9%
Iron 0.8%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Whole Berry Cranberry Orange Sauce / The Grateful Girl Cooks! This sauce is so good, and is incredibly easy to make with a few ingredients!

 

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Toasted Orzo with Lemon and Chives

Looking for a fabulous tasting side dish? Toasted Orzo with Lemon and Chives is a simple to prepare and absolutely delicious accompaniment for chicken, pork, seafood or beef!Toasted Orzo with Lemon and Chives / The Grateful Girl Cooks! Looking for a fabulous tasting side dish? Toasted Orzo with Lemon and Chives is a simple to prepare and absolutely delicious accompaniment for chicken, pork, seafood or beef!
I recently bought a couple of new cookbooks with some birthday gift cards I received this summer.  I carefully read through the entire cookbook, earmarking many recipes that caught my attention.  This recipe for TOASTED orzo was the very first recipe I made from the cookbook.  It did NOT disappoint! Seriously… it’s GOOD!

I have used orzo in other recipes before, such as Orzo with Parmesan, One Pan Greek Chicken and Orzo, Italian Orzo and Spinach Soup, and Spinach and Orzo Salad, and have come to love this little tiny pasta!  This recipe caught my eye because the orzo is TOASTED before cooking it.

The prep for this side dish is very simple.  It all begins with toasting the orzo.  Place the orzo in a 10 inch “dry” skillet. Turn the heat to medium-high, and cook/toast, stirring orzo occasionally, until pasta turns golden brown. This will take about 5-7 minutes. Really keep an eye on the orzo, especially toward the end of the cooking time, because it can go from really light brown to burnt very quickly.

Toasted Orzo with Lemon and Chives / The Grateful Girl Cooks!

Toasted Orzo with Lemon and Chives / The Grateful Girl Cooks!

Once the orzo has been toasted, remove it from skillet and place in a bowl to cool.

Toasted Orzo with Lemon and Chives / The Grateful Girl Cooks!

Melt butter in the skillet using medium-high heat. Add the chopped onion; stir occasionally and cook for about 5 minutes until onion is translucent and has softened considerably.  Add minced garlic; stir and cook an additional 30 seconds, being careful not to let the garlic burn.

Toasted Orzo with Lemon and Chives / The Grateful Girl Cooks!

Add the toasted orzo back into the skillet, along with the chicken broth, wine, and water.  Bring this mixture to a low simmer, then turn the heat down to medium-low heat. Continue to cook the mixture on medium-low, for about 15 minutes, giving it a good stir every 5 minutes.  When done, the liquid should have been absorbed, and the orzo should be nice and tender.

Toasted Orzo with Lemon and Chives / The Grateful Girl Cooks!

Toasted Orzo with Lemon and Chives / The Grateful Girl Cooks!

Add the lemon zest, lemon juice, and chopped chives. Stir until combined. Cook for about one more minute, to ensure orzo is heated through. Season orzo with salt and pepper, to taste.

Toasted Orzo with Lemon and Chives / The Grateful Girl Cooks!

Toasted Orzo with Lemon and Chives / The Grateful Girl Cooks!

One you have seasoned with salt and pepper, to taste, the orzo is ready to serve!  Place in medium sized serving dish, or serve right out of skillet onto individual plates! If desired, you can garnish dish with additional chopped chives, and thin strips of lemon peel, but it is not necessary.

Toasted Orzo with Lemon and Chives / The Grateful Girl Cooks!

Toasted Orzo with Lemon and Chives / The Grateful Girl Cooks!

That’s it!  See how easy it was to make this delicious side dish!!!  I served the orzo with a simple mixed green salad and Honey Garlic Pork Chops.  My husband and I loved it, and the leftovers were just as good the next day.  All we had to do was fluff the orzo a bit, microwave it, and we had a great accompaniment to another meal!

Sure do hope you will try this delicious side dish.  Have a fantastic day, friends.

Toasted Orzo with Lemon and Chives / The Grateful Girl Cooks!

Recipe Source: “America’s Test Kitchen-The Complete Cooking For Two Cookbook”, copyright 2014 by the Editors of America’s Test Kitchen, page 320

Toasted Orzo with Lemon and Chives
Prep Time
12 mins
Cook Time
15 mins
Total Time
27 mins
 
Category: Side Dish
Servings: 4 servings
Author: JB at The Grateful Girl Cooks!
Ingredients
  • 2/3 cup orzo (dry)
  • 1 Tablespoon butter
  • 1 brown onion (small), finely chopped
  • 1 garlic clove , minced
  • 2 cups chicken broth
  • 1/2 cup water
  • 2 Tablespoons dry white wine
  • Tablespoons minced fresh chives
  • 1/2 teaspoon lemon zest
  • 1 teaspoon fresh squeezed lemon juice
  • Salt and Black pepper , to taste
Instructions
  1. Place orzo in a 10 inch "dry" skillet. Turn heat to medium-high, and cook/toast, stirring orzo occasionally, until pasta turns golden brown. This takes about 5-7 minutes. Keep an eye on the orzo, especially near end of the cooking time, because it can go from really light brown to burnt very quickly. Once orzo has been toasted, remove it from skillet; place in a bowl and set aside.
  2. Melt butter in skillet using medium-high heat. Add chopped onion; stir occasionally and cook for about 5 minutes until onion is translucent and has softened considerably. Add minced garlic; stir and cook an additional 30 seconds, being careful not to let the garlic burn.
  3. Pour the toasted orzo back into the skillet, along with the chicken broth, wine, and water. Bring this mixture to a low simmering boil, then turn heat down to medium-low. Continue to cook the mixture on medium-low, for about 15 minutes, giving it a good stir every 5 minutes. When done, the liquid should have been absorbed, and the orzo should be nice and tender.
  4. Add lemon zest, lemon juice, and chopped chives to orzo. Stir until combined. Cook for about one more minute, to ensure orzo is heated through. Season orzo with salt and pepper, to taste.
  5. Garnish with additional chopped chives and thin lemon peel slices, if desired. Serve, and enjoy!

Here’s one more to pin on your Pinterest boards!Toasted Orzo with Lemon and Chives / The Grateful Girl Cooks! Looking for a fabulous tasting side dish? Toasted Orzo with Lemon and Chives is a simple to prepare and absolutely delicious accompaniment for chicken, pork, seafood or beef!

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