Category: Side Dishes


Jul
2024

Easy Corn Soufflé

categories: Side Dishes, Vegetable Dishes
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Make a delicious Easy Corn Soufflé (under 5 minutes prep) using common ingredients! All you do is mix and bake this simple veggie dish.
Make a delicious Easy Corn Soufflé (under 5 minutes prep) using common ingredients! All you do is mix and bake this simple veggie dish.

If you’re looking for a simple to prepare veggie dish, may I suggest this recipe for an Easy Corn Soufflé? The word soufflé makes it sound so complex and challenging, but that couldn’t be further from the truth!

I found this recipe MANY years ago in one of my old cookbooks, and discovered it is ridiculously EASY! Basically you combine the ingredients and bake… that’s it!

The main ingredient is a can of creamed corn. Yep- one can. Butter, flour, eggs, milk, cream (or half and half), salt and pepper are then added, which combine to give this dish some “rise” (like a soufflé) in the baking dish. It’s easy, it’s yummy, and here’s how to make it.

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

Prepare The Corn Batter

TIP: Before making the batter, be sure to preheat your oven to 350°F. It only takes a few minutes to make the batter, so you want your oven preheated to save yourself some time.

Place two eggs in a large mixing bowl, and use an electric mixer until they’re well-beaten and fluffy. If you don’t have access to an electric mixer, beat them very well using a fork.

Add flour, milk, cream (or half and half), salt, pepper, melted butter and one can of creamed corn. Stir this well, until all ingredients have been incorporated and fully combined. Now you’re ready to bake… see how easy this is?

Two eggs are beaten well until fluffy in a large bowl.Creamed corn and other dry ingredients are added to the beaten eggs.

Bake The Easy Corn Soufflé

Grease or spray a 9″ square baking pan or a 2 quart casserole dish. Pour the batter for the soufflé into the prepared dish.

Bake it at 350°F. for 42-45 minutes (on a middle rack) OR until it pulls away from the edges of the baking dish.

It should also be lightly golden brown on the surface and slightly puffed up with air. You will want to serve this dish immediately, because it will “deflate” slightly as it cools.

Batter is poured into a baking dish and is ready for the oven.The soufflé is lightly browned and puffed after baking.

Serve The Easy Corn Soufflé

Use a spoon or spatula to serve this dish while it is still hot. Once you remove a serving, you will be able to see the fluffy texture and golden corn inside the soufflé.

Depending on the size of the serving you choose, you should be able to get either 6 small portions or 4 large portions from this dish.

The baked, easy corn soufflé is ready to be served.A serving portion has been removed, revealing the corn inside.

The first time I made this dish I wasn’t confident we would enjoy it, however my husband and I were pleasantly surprised with the texture AND flavor of this veggie dish.

It is such an easy recipe to make (prep time is only 2-3 minutes), so it is a good recipe to have on hand for an easy to make, veggie side dish.

A fork, holding a bite of the easy corn soufflé, ready to be eaten.

I hope you have the chance to try this yummy side dish. It’s so simple, yet tastes great alongside most meat dishes, which is a big plus, too!

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

Looking For More VEGETABLE DISHES?

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

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1st and 15th) with lots of recipes, tips, etc..
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Author's signature

Original recipe source: “The Everything Cookbook”, page 240, by Faith Jaycox, Sarah Jaycox, and Karen Lawson, published by Adams Media Corporation in 2000.

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Easy Corn Soufflé
Prep Time
4 mins
Cook Time
45 mins
Total Time
49 mins
 

Make a delicious Easy Corn Soufflé (under 5 minutes prep) using common ingredients! All you do is mix and bake this simple veggie dish.

Category: Side Dish, Vegetable Dish
Cuisine: All Cuisines
Keyword: easy corn soufflé
Servings: 6
Calories Per Serving: 120 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 2 large eggs beaten until fluffy
  • 14.75 ounces canned creamed corn
  • 2 Tablespoons all purpose flour
  • 2 Tablespoons low-fat milk
  • 2 Tablespoons heavy whipping cream (or half and half)
  • 1 Tablespoon butter, melted
  • 1 teaspoon salt
  • ¼ teaspoon ground black pepper
US Customary - Metric
Instructions

  1. Preheat oven to 350℉. Grease or spray a 9" square or 2 quart baking dish.

  2. Place eggs in a large mixing bowl, and beat with an electric mixer until they're well-combined and fluffy. If you don't have access to an electric mixer, beat them very well using a fork.

  3. Add creamed corn, flour, milk, cream (or half and half), salt, pepper, and melted butter. Stir well, until all ingredients are fully incorporated. Pour batter into the prepared dish.

  4. Bake at 350°F. for 45 minutes (on a middle rack) OR until it pulls away from the edges of the baking dish. It should be golden brown on the surface and slightly puffed up with air. Serve immediately, because it will "deflate" slightly as it cools.

Nutrition Facts
Easy Corn Soufflé
Amount Per Serving (1 (1/6 of total))
Calories 120 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 3g19%
Trans Fat 0.1g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 73mg24%
Sodium 612mg27%
Potassium 133mg4%
Carbohydrates 15g5%
Fiber 1g4%
Sugar 3g3%
Protein 4g8%
Vitamin A 279IU6%
Vitamin C 3mg4%
Calcium 22mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Make a delicious Easy Corn Soufflé (under 5 minutes prep) using common ingredients! All you do is mix and bake this simple veggie dish.


Jun
2024

Cheesy Hash Brown Casserole

categories: Breakfast, Side Dishes, Vegetable Dishes
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Cheesy Hash Brown Casserole is an easy side dish, with cheddar and pepper jack cheeses, onions, bell peppers and sour cream. It tastes GREAT!
Cheesy Hash Brown Casserole is an easy side dish, w/ cheddar and pepper jack cheeses, onions, bell peppers and sour cream. It tastes GREAT!

Today I want to share a classic recipe for cheesy hash brown casserole. This casserole dish has existed (with many ingredient variations) for as long as I can remember and has many different “names”.

I’ve heard it called “Potato Casserole”, “Hash Brown and Cheese Casserole”, and my personal favorite from many years ago… “Funeral Potatoes”. It seems like everyone enjoys this simple shredded potato recipe… even people sharing a meal after a funeral!

The recipe is really quite simple, but it’s truly delicious (and any leftovers can be easily reheated in a microwave!). Here’s how I make this delicious, cheesy hash brown casserole.

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

Make The Seasoning “Sauce”

The seasoning “sauce” for this casserole is actually a binder that basically holds all the ingredients together. It only has two ingredients, which are sour cream and chicken bouillon powder.

I’ve found the chicken bouillon powder provides wonderful flavor without having to add too many other spices. NOTE: You can substitute vegetable bouillon powder (for vegetarians), but I prefer the overall flavor of this casserole using chicken bouillon powder.

Combine the sour cream and bouillon powder in a small bowl, and stir well until fully incorporated, then set the bowl aside.

Sour cream and chicken bouillon powder are combined in a small metal bowl.Seasoned sour cream becomes the binder for remaining casserole ingredients.

Prepare The Casserole

In a large bowl, combine shredded hash browns, onion, green pepper, pepper jack cheese, cheddar cheese, salt and black pepper. Set aside some of the cheddar cheese to sprinkle over the top of the casserole before baking.

NOTE: If you are using frozen hash browns, let them partially thaw before adding them to the bowl with the other ingredients.

Stir to combine, then add the sour cream/chicken bouillon mixture. Continue stirring until all ingredients are fully mixed and incorporated.

Casserole ingredients are combined in a large mixing bowl.Seasoned sour cream is stirred into the other casserole ingredients in bowl.

Spray the bottom and sides of a 9″ x 9″ square baking dish with non-stick spray. Pour the casserole mixture into the baking dish, and spread to cover.

Use the back of a spoon to press down on the mixture to flatten and slightly compact it into the baking dish. Sprinkle the remaining cheddar cheese over the top of the cheesy hash brown casserole.

Casserole mixture is pressed into a greased 9" square baking dish.Shredded cheddar cheese is sprinkled on top of the casserole before baking.

Bake The Casserole

Place the casserole in a preheated 350°F. oven. Bake it for 45-50 minutes. When it’s done, the edges should be golden brown and the casserole should be cooked through in the center of the dish.

Transfer the cheesy hash brown casserole to a wire rack, and let it cool slightly so it will firm up before slicing into 9 pieces, each one being about 3″ square. 

Cheesy hash brown casserole cools on a wire rack after baking.

Serve The Cheesy Hash Brown Casserole

Now all that is left to do is serve and enjoy this delicious casserole! We really enjoy it as a breakfast dish, served with eggs an fruit on the side.

This casserole also can be served with a variety of meat dishes (for dinner or lunch), as well. After all, it is a potato dish at its very core, right? Potatoes, sour cream, onions, bell peppers and cheese pair well to create a wonderful side dish!

A look at the inside of the casserole after pieces have been removed.A piece of cheesy hash brown casserole, served with eggs and strawberries.

I really hope you try this scrumptious recipe for cheesy has brown casserole. It REALLY is yummy, and I am confident you’re going to love it, too!

You can store any leftovers you might have in the refrigerator (covered). This casserole reheats very well in a microwave, so it’s perfect to enjoy over a few days time.

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

Looking For More POTATO Recipes?

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

Want More Recipes? Get My FREE Newsletter!

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

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

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Cheesy Hash Brown Casserole
Prep Time
10 mins
Cook Time
45 mins
Total Time
55 mins
 

Cheesy Hash Brown Casserole is an easy side dish, w/ cheddar and pepper jack cheeses, onions, bell peppers and sour cream. It tastes GREAT!

Category: Breakfast, Side Dish
Cuisine: American
Keyword: cheesy hash brown casserole
Servings: 9
Calories Per Serving: 144 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • ¾ cup light sour cream
  • 2 teaspoons chicken bouillon powder
  • 16 ounces shredded hash browns if frozen, let them partially thaw
  • ¾ cup pepper jack cheese (shredded)
  • ¾ cup cheddar cheese (shredded) **DIVIDED USE**
  • 3 Tablespoons chopped green bell pepper
  • 3 Tablespoons chopped yellow onion
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
US Customary - Metric
Instructions

  1. Preheat oven to 350℉. Lightly grease or spray a 9" x 9" square baking dish.

  2. Combine sour cream and chicken bouillon powder in a small bowl. Stir well until combined; set bowl aside.

  3. In large bowl, combine hash browns, onion, green pepper, pepper jack cheese, ½ cup cheddar cheese, salt and black pepper. *Reserve remaining ¼ cup cheddar cheese. NOTE: If using frozen hash browns, let them partially thaw before adding.

  4. Stir to combine, then add reserved sour cream/chicken bouillon mixture. Continue stirring until all ingredients are fully mixed.

  5. Pour casserole mixture into greased baking dish; spread to cover. Use the back of a spoon to press down on mixture to flatten/slightly compact it into baking dish. Sprinkle remaining ¼ cup cheddar cheese on top of casserole.

  6. Bake at 350°F. for 45-50 minutes. When done, edges should be golden brown and casserole will be cooked through in the center. Transfer to a wire rack to cool slightly (so it firms up) before slicing into 9 pieces. Serve and enjoy!

Nutrition Facts
Cheesy Hash Brown Casserole
Amount Per Serving (1 slice (1/9 of total))
Calories 144 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 5g31%
Polyunsaturated Fat 0.4g
Monounsaturated Fat 2g
Cholesterol 25mg8%
Sodium 381mg17%
Potassium 212mg6%
Carbohydrates 11g4%
Fiber 1g4%
Sugar 0.4g0%
Protein 6g12%
Vitamin A 241IU5%
Vitamin C 7mg8%
Calcium 171mg17%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Cheesy Hash Brown Casserole is an easy side dish, w/ cheddar and pepper jack cheeses, onions, bell peppers and sour cream. It tastes GREAT!


Apr
2024

Asian Orzo Veggie Skillet

categories: Side Dishes, Vegetable Dishes
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Asian Orzo Veggie Skillet is a dish with orzo, carrots, broccoli, peas, onions and eggs in a soy/ginger sauce – a yummy twist on fried rice!
Asian Orzo Veggie Skillet is a dish with orzo, carrots, broccoli, peas, onions and eggs in a soy/ginger sauce - a yummy twist on fried rice!

Do you like Chinese fried rice? Well, the recipe I am sharing today is very similar in flavor to that classic Asian side dish, but this one uses orzo pasta instead of the “traditional” white rice. How’s that for a nice twist?

This hearty, low calorie dish is packed with colorful, healthy vegetables like broccoli, carrots, peas, carrots, yellow and green onions!

When you add cooked orzo, garlic, soy sauce, ground ginger, and salt and pepper to these veggies, the result is an absolutely delicious side dish! You can also enjoy it as a tasty vegetarian main dish, if that appeals to you, too!

This recipe makes 8 servings, and because it reheats well in the microwave, it’s a great dish to have around! Here’s how to make this Asian Orzo Veggie Skillet.

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

Cook The Orzo

You will need COOKED orzo for this recipe. Orzo is a type of pasta that can easily be found in most grocery stores with the other pastas, and it looks like an elongated grain of rice.

Cook 1 cup uncooked orzo in boiling water, according to the package directions. When the orzo has finished cooking, drain and then rinse it well with COLD water to prevent the pasta from continuing to cook.

Set the pasta aside. It will be added to this dish at the end, so you can make it ahead of time, if that’s more convenient.

Orzo pasta is cooked in boiling water, then drained well.

Cook The Vegetables

Heat 1 Tablespoon of olive oil on Medium-high in a large skillet. Once the oil is hot (but not smoking), add diced carrots and chopped onion.

Cook for 3-4 minutes, stirring often, until the veggies become slightly tender, then add minced garlic and cook an additional minute.

Diced onions and carrots cook in oil in a large skillet.Minced garlic is stirred into the cooked carrots and onions.

Stir in the fresh broccoli florets and cook, stirring often, for 5-6 minutes until the broccoli becomes slightly tender.

Transfer all the veggies out of the skillet and into a large bowl. Set aside, and then wipe the skillet clean.

Broccoli florets are added to the veggie mixture in the skillet.

Scramble And Dice The Eggs

Heat the remaining oil (1 Tablespoon) on Medium in the cleaned skillet. Add 3 beaten eggs and let them cook, stirring often, until they’re fully cooked. Use a spatula to break the cooked eggs up into small pieces.

Three eggs are scrambled in hot oil in a large skillet.The scrambled eggs are chopped into very small pieces in skillet.

Stir the reserved vegetables back into the skillet with the cooked eggs until they have been combined. Add the cooked orzo, frozen peas (not thawed!), sliced green onions, soy sauce, ginger.

Season everything with salt and pepper, to suit your taste, then stir gently until all the ingredients have been well-combined.

Cooked veggies are added back into skillet with the scrambled eggs.Peas, orzo, spices, green onions, soy sauce and spices are added to skillet.

Heat, Then Serve The Asian Orzo Veggie Skillet

Turn the heat to Medium-High and stirring often, continue to cook the Asian Orzo Veggie Skillet until it is fully heated through.

Once everything is hot, the dish is ready to be served. You can serve this dish straight from the skillet OR you can transfer servings to individual plates.

We enjoyed this flavorful, colorful and delicious dish alongside our main dish of Lemon Pineapple Chicken Bites, and these two dishes complimented each other well. YUM!

The Asian Orzo Veggie Skillet is fully heated through and then served.A serving of Asian Orzo Veggie Skillet on plate with lemon pineapple chicken.

I hope you like the Asian Orzo Veggie Skillet as much as we do, and trust you’ll have the chance to make it for those you love. It is a great tasting side dish, but could also be enjoyed as a vegetarian main dish!

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

Looking For More Recipes With ORZO?

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

Want More Recipes? Get My FREE Newsletter!

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

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

Original recipe source: Sarah, at http://wholeandheavenlyoven.com/2017/01/05/rainbow-vegetarian-fried-orzo-skillet/

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Asian Orzo Veggie Skillet
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
 

Asian Orzo Veggie Skillet is a dish with orzo, carrots, broccoli, peas, onions and eggs in a soy/ginger sauce - a yummy twist on fried rice!

Category: Dinner, Lunch, Side Dish, Vegetable Dish
Cuisine: Asian, Vegetarian
Keyword: Asian orzo veggie skillet
Servings: 8
Calories Per Serving: 163 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 1 medium yellow onion finely chopped
  • 2 medium carrots peeled, finely diced
  • 4 cloves garlic finely minced
  • 2 Tablespoons olive oil **DIVIDED USE**
  • 1 cup broccoli florets bite sized florets
  • 3 large eggs lightly beaten
  • 1 cup uncooked orzo pasta
  • ¾ cup frozen peas do not thaw
  • ½ cup thinly sliced green onions bulb and stalk
  • ¼ cup reduced sodium soy sauce
  • ½ teaspoon ground ginger
  • salt and black pepper, to taste
US Customary - Metric
Instructions

  1. Cook orzo in boiling water according to package directions. When done, drain well; rinse orzo with COLD water to prevent it from continuing to cook. Set aside.

  2. Heat 1 Tablespoon oil on Medium-high in a large skillet. Once oil is hot, add carrots and onion. Cook 3-4 minutes stirring often, until they're slightly tender; add garlic, cook 30 seconds, stirring often.

  3. Stir in broccoli florets; cook, stirring often for 5-6 minutes until broccoli is slightly tender. Transfer veggies from skillet into a bowl. Set aside. Wipe skillet clean.

  4. Heat remaining oil (1T.) on Medium in cleaned skillet. Add beaten eggs; cook, stirring them often until fully cooked. Break up cooked eggs into small pieces.

  5. Stir reserved veggies back into the eggs in skillet until combined. Add orzo, frozen peas, green onions, soy sauce, ginger, and salt and pepper to taste; stir until combined.

  6. Turn heat to Medium-High. Cook, stirring often, until all ingredients are fully heated through. When hot, it's ready to be served straight from the skillet OR onto individual plates. Enjoy!

Nutrition Facts
Asian Orzo Veggie Skillet
Amount Per Serving (1 (1/8 of total))
Calories 163 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 1g6%
Trans Fat 0.01g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 70mg23%
Sodium 331mg14%
Potassium 259mg7%
Carbohydrates 21g7%
Fiber 3g13%
Sugar 3g3%
Protein 7g14%
Vitamin A 2887IU58%
Vitamin C 19mg23%
Calcium 41mg4%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Asian Orzo Veggie Skillet is a dish with orzo, carrots, broccoli, peas, onions and eggs in a soy/ginger sauce - a yummy twist on fried rice!


Apr
2024

Sweet Potato Biscuits

categories: Breads, Side Dishes
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Sweet Potato Biscuits, flavored with cinnamon, nutmeg and cloves are a tasty side dish for soups or meat entrees! Recipe yields 8 biscuits.
Sweet Potato Biscuits, flavored with cinnamon, nutmeg and cloves are a tasty side dish for soups or meat entrees! Recipe yields 8 biscuits.

If you’re looking for a delicious “bread” or “biscuit” recipe to serve on the side of your favorite soup or main dish, I hope you’ll check this one out.

I found the original recipe online. The original recipe made 4 pumpkin biscuits, but I changed some of the ingredients (especially the key ingredient), and created a sweet potato biscuit recipe that yields 8 biscuits.

These biscuits are so good, and they’re fairly easy to make, which is a win-win in my book! The finished sweet potato biscuits are full of layers, and have great color, texture, and flavor.

I’m confident you’ll enjoy them with many of your favorite meals. Here’s how to make sweet potato biscuits.

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

Cook And Then Mash The Sweet Potatoes

This recipe calls for ½ cup mashed sweet potatoes with no added ingredients. If you don’t have any mashed, plain sweet potatoes simply laying around your kitchen begging to be used, here’s how to make them fairly quickly.

NOTE: You can use drained, canned sweet potatoes if necessary, but this recipe calls for only a half cup, so a lot is wasted. I prefer to use a medium sized fresh sweet potato, because it doesn’t take much time at all to prepare and mash it.

Peel a medium-sized sweet potato. Slice it length-wise in half, then cut each half into very thin slices (about ¼” thick).

Place the sweet potato slices in a saucepan. Cover completely with water, then bring them to a boil on Medium-high heat. Boil them for approx. 10-12 minutes or until tender.

When they’re tender, drain them well, and then use an electric mixer or potato masher to “mash” them well. Let the mashed sweet potatoes cool before adding this puree to the dough (make them ahead of time, if convenient).

Thin slices of sweet potato are boiled until tender, then mashed.

Make The Biscuit Dough

Before beginning, preheat your oven to 425°F. and line a large baking sheet with parchment paper (or a silpat mat).

Now let’s make the biscuit dough. Whisk all the dry ingredients together in a large mixing bowl. These ingredients are flour, cinnamon, sugar, salt, baking soda, baking powder, ground nutmeg and cloves.

Use a pastry blender or two forks to cut VERY COLD butter chunks into the dry ingredients. Cut the butter in until it becomes about the size of peas.

Dry ingredients are combined in a large bowl.Cold chunks of butter are cut into the dry ingredients using a pastry blender.

Add the mashed (cooled) sweet potatoes to the dough, along with cold buttermilk. Stir these ingredients into the dough only until combined and moistened. Don’t overmix!

The dough will be very thick and tacky in texture. Place the dough “ball” onto a floured work surface, sprinkle lightly with flour, and gently knead it 4-5 times until it comes together in a somewhat cohesive ball. Don’t over-knead the dough!

Sweet potato puree and buttermilk are added to the biscuit dough.Thick biscuit dough is formed into a cohesive ball on a floured surface.

“Laminating” The Dough

Now comes the fun part! This is called “laminating the dough”, and this simple process helps to create thin layers in the biscuits.

Use a flour dusted rolling pin to shape the dough into a rectangle about 1″ thick. Use your hands to square up the edges, if necessary.

Fold the dough from the left side over to the right side edge (see photo below). Now fold the dough over from the top side to the bottom side edge (see photo below).

Pat or roll the dough out again to a rectangle and repeat this process TWO MORE TIMES. Don’t leave these steps out, as they help to create layers in the sweet potato biscuits.

The biscuit dough is "laminated" by a series of folds for the dough.

Cut Out The Biscuits

Roll the dough back out into a rectangle shape about 1″ thick. Use a 2½” wide (floured) biscuit cutter or a small canning jar screwband (see below) to cut out the sweet potato biscuits. This recipe will yield enough dough for 8 biscuits, each about 2½” wide.

You can gently reform the dough once cut to use it all up. Place the cut out biscuits on the parchment lined baking sheet, keeping them about 2″ apart. 

Lightly sprinkle a tiny pinch of sea salt on top of each biscuit, if desired. Now it’s time to bake the biscuits! 

Biscuit dough is cut into eight circles using biscuit cutter or jar screwband.

Bake The Sweet Potato Biscuits

Bake the sweet potato biscuits at 425°F. for 12 minutes, then brush the top of each biscuit with melted butter. Put the biscuits back into the oven to continue baking for another 2-3 minutes.

The biscuits should be done at this point. They should have some nice layering and be beautifully golden brown in color.

TIP: Optional- If you want browner biscuits, place the sheet of biscuits on a middle rack and turn on the broiler. Keep a very close eye on them and remove from the oven when they reach your desired “brown-ness”. 

The sweet potato biscuits cool on parchment paper after baking.

Remove the pan from the oven. Let the biscuits rest for a minute, then use a spatula to transfer them to a wire rack to cool slightly.

Serve the sweet potato biscuits while they’re warm. These delicious biscuits are wonderful served alongside a bowl of hot soup, or other main dishes.

A close up of a sweet potato biscuit, with flecks of sea salt on top.Cut in half, topped with butter, sweet potato biscuits are served with soup.

I hope you have the chance to make these flavorful biscuits, and trust you’ll enjoy them as much as we do. They can be frozen, if wrapped well and stored in an airtight freezer container.

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

Looking For More Recipes Featuring SWEET POTATOES?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have a nice variety of recipes featuring sweet potatoes, including:

Want More Recipes? Get My FREE Newsletter!

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

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

Find Me On Social Media:

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

Author's signature

Recipe adapted from (and with thanks to Chahinez at): https://lifestyleofafoodie.com/small-batch-pumpkin-biscuits/

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Sweet Potato Biscuits
Prep Time
20 mins
Cook Time
15 mins
Total Time
35 mins
 

Sweet Potato Biscuits, flavored with cinnamon, nutmeg and cloves are a tasty side dish for soups or meat entrees! Recipe yields 8 biscuits.

Category: Bread, Side Dish
Cuisine: American
Keyword: sweet potato biscuits
Servings: 8 biscuits
Calories Per Serving: 252 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 2 cups all purpose flour
  • 1 teaspoon ground cinnamon
  • 1 teaspoon granulated sugar
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ½ teaspoon baking soda
  • ¼ teaspoon ground nutmeg
  • ⅛ teaspoon ground cloves
  • 8 Tablespoons COLD butter = 1 stick
  • ½ cup sweet potato (mashed) cooked, mashed, no added ingredients
  • ½ cup buttermilk (cold)
  • sea salt (optional) very small pinch to top each biscuit
  • 1 Tablespoon melted butter to top biscuits with while baking
US Customary - Metric
Instructions

  1. Peel sweet potato. Slice in half, length-wise; cut into thin slices (about ¼" thick). Place slices in a saucepan; cover with water. Bring to a boil on Medium-high heat. Boil 10-12 minutes or until tender. Drain well, then mash, using electric mixer or potato masher. Let cool before adding puree to the dough.

  2. Preheat oven to 425°F. and cover a large baking sheet with parchment paper.

  3. Whisk first 8 ingredients together in a large bowl. Use pastry blender or two forks to cut VERY COLD butter chunks into the dry ingredients, until butter becomes about the size of peas.

  4. Add cooled sweet potato puree and buttermilk to the dough. Stir only until combined/moistened. Don't overmix! Dough will be thick and tacky in texture. Place dough onto lightly floured surface; sprinkle lightly with flour, and gently knead it 4-5 times until it comes together. Don't over-knead dough!

  5. Laminate the dough. Use rolling pin to shape dough into a rectangle approx. 1" thick. Use hands to square up edges. Fold dough from the left side over to the right side edge. Now fold the dough over from the top side to the bottom side edge. Roll dough out again to a rectangle; repeat this process TWO MORE TIMES. Don't leave these steps out, as they help create thin layers in the biscuits.

  6. Roll dough back into a rectangle shape 1" thick. Use a 2½" wide (floured) biscuit cutter or a small canning jar screwband to cut out 8 biscuits. Gently reshape dough once cut to use all the dough. Place cut out biscuits 2" apart on parchment lined baking sheet. Sprinkle a tiny pinch of sea salt on each biscuit (optional).

  7. Bake at 425°F. for 12 minutes, then brush top of biscuits with melted butter. Put biscuits back in oven; continue baking 2-3 more minutes. When done, biscuits should be golden brown in color. OPTIONAL- Want browner biscuits? Place sheet of biscuits on middle rack under the broiler. Broil, keeping a very close eye on them; remove from oven when they reach desired "brown-ness". 

  8. Remove biscuits from oven. Let sit a minute, then transfer biscuits to a wire rack to cool slightly. Serve sweet potato biscuits warm. Enjoy!

Nutrition Facts
Sweet Potato Biscuits
Amount Per Serving (1 biscuit)
Calories 252 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 8g50%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 34mg11%
Sodium 345mg15%
Potassium 195mg6%
Carbohydrates 29g10%
Fiber 2g8%
Sugar 2g2%
Protein 4g8%
Vitamin A 3765IU75%
Vitamin C 4mg5%
Calcium 57mg6%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Sweet Potato Biscuits, flavored with cinnamon, nutmeg and cloves are a tasty side dish for soups or meat entrees! Recipe yields 8 biscuits.

 


Mar
2024

Asparagus In Cream Sauce

categories: Side Dishes, Vegetable Dishes
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Asparagus In Cream Sauce is a simple, yet elegant side dish! Crisp-tender asparagus is topped with a lightly seasoned sauce and pistachios.
Asparagus In Cream Sauce is a simple, yet elegant side dish! Crisp-tender asparagus is topped with a lightly seasoned sauce and pistachios.

If you’re looking for a “new” asparagus recipe to try, may I suggest this one for Asparagus In Cream Sauce? The recipe is VERY EASY to make and the finished dish tastes delicious, as well.

Our oldest son, when he tried it for the first time said “it looks really fancy when you add the sauce and pistachios to plain asparagus”. Well, if that’s not a ringing endorsement, I don’t know what is! Ha Ha!

The original recipe was part of a crepe recipe I discovered about 20 years ago in a food magazine I subscribed to. I changed the recipe around, added and tweaked a few things in the original sauce, and ended up with this yummy vegetable side dish.

It tastes really good, and looks great, too! Here’s how to make this simple side dish, which can serve four people. 

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

Prepare The Asparagus

Start with a pound of fresh asparagus (approx. 24 stalks). Trim or snap the bottom ends of the stalk because this part is considered “woody” and can be quite tough in texture.

For this recipe I also recommend you DO NOT use really thin stalks of asparagus, as they can get “too soft and mushy” quite fast.

The "tough" ends of the asparagus are cut or snapped off.

Cooking The Asparagus

Place the trimmed asparagus in (or on) a steamer basket sitting in a large saucepan. Fill the saucepan with water until it is almost touching the bottom of the steamer basket.

Put a lid on the pan, then bring the water to a boil and cook the asparagus until it becomes crisp-tender (NOT too soft or mushy).

This will typically take a total of about 4-5 minutes, but will ultimately depend on the thickness of the stalks of asparagus you are using.

Fresh asparagus is steamed on a steamer basket over water in saucepan.

Make The Cream Sauce While The Asparagus Cooks

While the asparagus cooks, make the cream sauce, to save time! Place cream cheese and milk in a small saucepan and heat them on LOW until they are melted.

Stir often while these two ingredients cook and melt, and continue stirring until they have become a smooth sauce.

Cream cheese and milk are cooked on low heat until cream cheese has melted.

Add salt, black pepper, garlic powder, and a pinch of ground nutmeg to the sauce. Stir well, until combined.

Continue heating the sauce on LOW, stirring often, until the asparagus has finished cooking.

A small amount of spices are added to the cream sauce in pan.Seasoned cream sauce cooks in saucepan until smooth and heated through.

Serve The Asparagus In Cream Sauce

When the asparagus is finished cooking and is crisp-tender, transfer the asparagus to a serving platter while hot.

Cooked and hot, crisp-tender asparagus is transferred to serving platter.

Immediately spoon the hot (or warm) cream sauce over the middle section of the asparagus on the platter. Sprinkle the sauce with chopped pistachios, and serve the asparagus in cream sauce immediately while it is hot!

TIP: Use a spatula to transfer the asparagus and sauce from the serving platter to individual plates. This helps keep the sauce and pistachios nicely displayed on top!

Hot cream sauce and chopped pistachios are added to garnish the asparagus.

Asparagus in cream sauce is a wonderful side dish for a variety of meat and fish main dishes. The asparagus presentation really adds a nice visual appeal to these entrees.

This time the asparagus was served alongside Chicken Cutlets with Pecan Sauce and roasted red and Yukon gold potatoes.

Asparagus in cheese sauce is served alongside chicken and roasted potatoes.

I hope you have the chance to try this delicious vegetable dish, and trust you will enjoy it, too! This dish is at its best when served the same day you make it.

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

Looking For More ASPARAGUS Recipes?

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

Want More Recipes? Get My FREE Newsletter!

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

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

Recipe inspired by: “Taste of Home Magazine”, February/March 2003 issue, page 41-42, by Reiman Publications.

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Asparagus In Cream Sauce
Prep Time
10 mins
Cook Time
5 mins
Total Time
15 mins
 

Asparagus In Cream Sauce is a simple, yet elegant side dish! Crisp-tender asparagus is topped with a lightly seasoned sauce and pistachios.

Category: Side Dish, Vegetable Dish
Cuisine: All Cuisines
Keyword: asparagus in cream sauce
Servings: 4
Calories Per Serving: 119 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 1 pound fresh asparagus (about 24 stalks) (ends trimmed)
  • 3 ounces cream cheese
  • ⅓ cup milk
  • ⅛ teaspoon salt
  • ⅛ teaspoon black pepper
  • ⅛ teaspoon garlic powder
  • 1 pinch nutmeg
  • ¼ cup chopped pistachios (for garnish)
US Customary - Metric
Instructions
Cook Asparagus:

  1. Trim or snap bottom ends of the asparagus stalks. Place asparagus in (or on) a steamer basket in large saucepan. Add water until it almost touches bottom of steamer basket. Cover pan; bring water to a boil; cook until asparagus is crisp-tender (4-5 minutes), but will depend on thickness of asparagus you use.

Make Cream Sauce:

  1. While asparagus cooks, make the cream sauce. Put cream cheese and milk in separate small saucepan; heat on LOW, stirring often until melted and smooth. Add salt, black pepper, garlic powder, and nutmeg to sauce. Stir until combined and sauce is fully heated through.

To Serve:

  1. Transfer cooked asparagus to a serving platter while hot. Immediately spoon hot cream sauce over middle section of the asparagus. Sprinkle chopped pistachios on top of the sauce. Serve immediately! TIP: Use a spatula to transfer asparagus and sauce from the serving platter to plates. This helps keep the sauce and pistachios nicely displayed on top! Enjoy.

Nutrition Facts
Asparagus In Cream Sauce
Amount Per Serving (1 (6 stalks + sauce))
Calories 119 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 3g19%
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 12mg4%
Sodium 159mg7%
Potassium 394mg11%
Carbohydrates 9g3%
Fiber 3g13%
Sugar 5g6%
Protein 6g12%
Vitamin A 1046IU21%
Vitamin C 7mg8%
Calcium 92mg9%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Asparagus In Cream Sauce is a simple, yet elegant side dish! Crisp-tender asparagus is topped with a lightly seasoned sauce and pistachios.

 


Jan
2024

Garlic Butter Herb Rolls

categories: Breads, Side Dishes
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Delicious Garlic Butter Herb Rolls are easy to prepare (using canned biscuit dough!), and are a perfect accompaniment for your favorite meal!
Delicious Garlic Butter Herb Rolls are easy to prepare (using canned biscuit dough!), and are a perfect accompaniment for your favorite meal!

If you’re looking for a totally EASY recipe for a dinner roll or bread to serve with a favorite soup, salad or main dish, then you’ve got to try these garlic butter herb rolls!

Because they’re made using canned jumbo biscuits as the base, there is hardly any prep work involved. That’s a wonderfully quick way to get these yummy rolls on the table!

The biscuit dough is halved, rolled into balls, then covered in a simple garlic butter herb sauce, and baked. That’s it, and I think you will love them because they have great flavor! Here’s how simple they are to make.

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

Make The Dough Balls

Preheat your oven to 375°F. before shaping the rolls, because you will want the oven hot and ready to go when you’re finished, to save time. Lightly grease a 10″ cast iron skillet or a large square baking dish and set aside.

Remove the biscuit dough from the package and place the dough onto parchment paper or wax paper. Use a sharp knife or kitchen scissors to cut each of the biscuits in half. You will have 16 biscuit dough halves at this point.

Using your hands, roll each piece between your palms into a ball, pinching the dough together to close any seams. Once done, let the dough balls rest on the paper while you mix the garlic butter herb sauce.

Eight canned jumbo biscuits are cut in half.Each biscuit dough half is shaped into a ball.

Make The Garlic Butter Herb Sauce

To make the garlic butter herb sauce, combine melted butter, Parmesan cheese, minced garlic, parsley and oregano in a small bowl. It will be a slightly thick sauce once it’s fully mixed.

Melted butter, garlic, oregano, parsley and Parmesan are combined in bowl.The butter herb sauce is combined and ready to top the rolls.

Dipping The Dough Balls

Dip each of the dough balls, one at a time, in the garlic butter herb sauce. I find it helpful to use a spoon to turn the dough balls over so all sides get coated with the sauce.

As you finish coating each dough ball, place it into the prepared skillet OR baking dish. Repeat this process until all the dough balls are coated in sauce.

TIP: Make sure to leave a small space between each of the rolls in the skillet or baking dish, so they have some “personal space” to rise and spread as they bake!

Each dough ball is immersed and covered with the butter herb sauce.Butter and herb covered dough balls are placed in skillet OR baking dish.

Time To Bake The Rolls!

Now it’s time to bake these little cuties! Bake the garlic butter herb rolls at 375°F (or 190° C.) for 18-20 minutes. They’re done when the tops of the rolls are wonderfully golden brown.

Remove the garlic butter herb rolls from the oven. There’s usually some seasoned, melted butter that ends up on the bottom of the skillet or baking dish.

Use a pastry brush to brush the seasoned butter from the skillet or baking dish onto the tops of the finished rolls while they’re still hot.

Sixteen butter and herb covered rolls are placed in a cast iron skillet.After baking, the garlic butter herb rolls are golden brown on top.

Serve The Garlic Butter Herb Rolls

Serve the garlic butter herb rolls right out of the skillet or baking dish while they’re HOT. Each of these tasty dinner rolls can be pulled apart from each other, to enjoy!

We enjoyed them (this time) served with a delicious main dish of Salmon in Spinach Cream Sauce, and they paired perfectly with this meal. YUM!

The rolls are beautiful to look at, they taste WONDERFUL, and it “might” appear like it took a lot of work to make them! You can see how simple these dinner rolls actually were to make, though, so that can be your little secret (wink, wink).

The garlic butter herb rolls are ready to be pulled apart and eaten.One of the garlic butter herb rolls on a white plate, with salmon in background.

I really hope you have the opportunity to make these delicious garlic butter herb rolls, and trust you’ll enjoy them as much as we do!

We always love this super easy recipe that tastes GREAT every time! Any leftover rolls can easily be reheated in an oven or microwave!

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

Looking For More BREAD Recipes?

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

Want More Recipes? Get My FREE Newsletter!

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

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

Find Me On Social Media:

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

Author;s signature

Original recipe source (and with thanks to): Anna, at http://www.crunchycreamysweet.com/2017/02/17/garlic-parmesan-skillet-rolls/

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Garlic Butter Herb Rolls
Prep Time
15 mins
Cook Time
18 mins
Total Time
33 mins
 

Delicious Garlic Butter Herb Rolls are easy to prepare (using canned biscuit dough!), and are a perfect accompaniment for your favorite meal!

Category: Bread, Side Dish
Cuisine: American
Keyword: garlic butter herb rolls
Servings: 16 rolls
Calories Per Serving: 134 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 1 can jumbo biscuit dough (8 biscuits in pkg/can.)
  • 4 Tablespoons butter melted
  • 1½ teaspoons minced garlic = approx. 3 cloves, minced
  • 2 Tablespoons grated Parmesan Cheese *fresh is best, if you have it.
  • ½ teaspoon dried parsley
  • ½ teaspoon dried oregano
US Customary - Metric
Instructions

  1. Preheat oven to 375°F. Grease a 10" cast iron skillet or large baking dish; set aside.

  2. Remove biscuit dough from package; separate/place dough on parchment or wax paper. Use knife or kitchen scissors to cut each biscuit in half. Roll each piece between your palms into a ball, pinching dough to close any seams, then place them back on the paper.

  3. Make sauce: Combine melted butter, Parmesan, garlic, parsley and oregano in a small bowl.

  4. Dip each dough ball (1 at a time), in the sauce. Use a spoon to turn them over so all sides are coated with sauce. Place dough ball into prepared skillet OR dish. Repeat until all the dough balls are coated. TIP: Leave a small space between each of the rolls, so they have "personal space" to rise and spread as they bake!

  5. Bake rolls at 375°F (or 190° C) for 18-20 minutes. They're done when the tops are nicely golden brown. Remove from oven. There will be seasoned melted butter that ends up on the bottom of the skillet. Use a pastry brush to lightly brush that butter onto the top of the rolls.

  6. Serve immediately, and enjoy these delicious, pull-apart dinner rolls.

Nutrition Facts
Garlic Butter Herb Rolls
Amount Per Serving (1 roll)
Calories 134 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 3g19%
Trans Fat 0.1g
Polyunsaturated Fat 2g
Monounsaturated Fat 3g
Cholesterol 8mg3%
Sodium 306mg13%
Potassium 69mg2%
Carbohydrates 14g5%
Fiber 0.4g2%
Sugar 1g1%
Protein 2g4%
Vitamin A 95IU2%
Vitamin C 0.1mg0%
Calcium 22mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Delicious Garlic Butter Herb Rolls are easy to prepare (using canned biscuit dough!), and are a perfect accompaniment for your favorite meal!

 


Aug
2023

Spiced Yellow Rice

categories: Side Dishes
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Spiced Yellow Rice is an easy to make, yummy side dish! White rice is cooked with onions and a few spices, which add great color and flavor!
Spiced Yellow Rice is an easy to make, yummy side dish! White rice is cooked with onions and a few spices, which add great color and flavor!

If you’re on the hunt for a new side dish that doesn’t take a lot of work but tastes great, check out this one! Spiced yellow rice gets it beautiful color from turmeric, a wonderful spice, that lends color AND wonderful flavor to the dish.

The recipe requires white long grain rice, chopped onion, water, a few spices, and a tiny amount of hot sauce That’s it! There’s only a few minutes of prep, then the rice cooks for about 20 minutes, and it’s ready to serve!

The spiced yellow rice is not too spicy, in my opinion, but has nice flavor with only a very small bit of heat. It’s delicious, and pairs well with most meats.

The original recipe is from one of my old “Cooking Light” cookbooks I’ve owned for almost 30 years. Here’s how to make spiced yellow rice.

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

How To Make Spiced Yellow Rice

Generously spray a non-stick large skillet with non-stick baking spray. Turn the heat to Medium-High, and heat until the skillet is hot.

Add chopped onions (1¼ cups), and cook them, stirring occasionally, until they soften and become slightly translucent in color.

Now add the uncooked long grain white rice to the skillet, and stir to combine.

Chopped onions are cooked until tender in large skillet.Uncooked long grain white rice is added to the onions in skillet.

Pour 2 cups of water over the rice, then add ground turmeric, garlic powder, Tabasco sauce, salt, pepper, and one dried bay leaf.

Stir to combine these ingredients. You will notice the water instantly change colors, with the addition of the turmeric. Cool, right?

Continue to cook the spiced yellow rice on Medium-high heat until the mixture begins to boil.

Water, hot sauce and spices are added to the onions and rice in skillet.Spiced yellow rice is brought to a boil in the skillet.

Cooking The Rice

As soon as the liquid comes to a boil, reduce the heat to LOW. Put a lid on the skillet and continue to simmer the rice. 

TIP: After 15 minutes, check on the rice to make sure it has not absorbed the water too quickly (LOW temp. can vary slightly on different stove tops). 

If you find the rice has absorbed the water, and is beginning to stick to the skillet, then add a bit more water (approx. ¼ cup). Stir in the water, re-cover the skillet, and continue cooking.

When done, the spiced yellow rice should be fluffy and tender, and all liquid should be fully absorbed.

The rice is cooked, with a lid on the skillet.

Remove the skillet from the heat source. Locate and remove the bay leaf from the rice (discard). Use a fork to fluff the rice, before serving.

Spiced yellow rice is done cooking, and liquid is absorbed.

Serve The Spiced Yellow Rice

Transfer the spiced yellow rice to a serving bowl, and serve immediately, while hot! If desired, garnish the rice with a few sprigs of fresh parsley, for another pop of color (optional). This simple side dish pairs well with most meat entrees.

Store any leftover rice in an airtight container in the refrigerator for up to 2-3 days. It reheats nicely in a microwave, but may need a bit of fluffing with a fork, once it’s been refrigerated.

Spiced yellow rice is served, garnished with parsley, in a white bowl.Salmon, broccoli, and spiced yellow rice, served on a white plate.

I hope you have the opportunity to make and enjoy spiced yellow rice, and trust you’ll enjoy it as much as we do. It’s really quite delicious!

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

Looking For More RICE RECIPES?

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

Want More Recipes? Get My FREE Newsletter!

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

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

Find Me On Social Media:

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

Author's signature

Original recipe source: “Cooking Light- 1994”, page 49, published by Oxmoor House, Inc. in 1993

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Spiced Yellow Rice
Prep Time
5 mins
Cook Time
22 mins
Total Time
27 mins
 

Spiced Yellow Rice is an easy to make, yummy side dish! White rice is cooked with onions and a few spices, which add great color and flavor!

Category: Side Dish
Cuisine: All Cuisines
Keyword: spiced yellow rice
Servings: 6
Calories Per Serving: 99 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 1¼ cups chopped yellow onion
  • ¾ cup long grain white rice uncooked
  • 2 cups water
  • ¾ teaspoon ground turmeric
  • ½ teaspoon Tabasco sauce or other similar hot sauce
  • ¼ teaspoon garlic powder
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 bay leaf
US Customary - Metric
Instructions

  1. Generously spray non-stick large skillet with baking spray. Heat on Medium-High. Add onions; cook, stirring occasionally, until softened and translucent.

  2. Add rice to skillet; stir to combine, then add water. turmeric, garlic powder, Tabasco, salt, pepper, and bay leaf. Stir to combine.

  3. Cook on Medium-high heat until mixture begins to boil. Reduce heat to LOW. Put a lid on skillet and simmer rice for about 22 minutes. 

    TIP: After 15 minutes, check rice to make sure it has not absorbed water too quickly. If rice has absorbed too much water, and is beginning to stick to the skillet, add more water (approx. ¼ cup). Stir to combine; re-cover skillet; continue cooking. When done, rice should be tender and fluffy, and all liquid absorbed.

  4. Remove skillet from heat. Discard bay leaf. Use a fork to fluff rice before serving.

  5. Transfer rice to serving bowl. Serve immediately. If desired, garnish with fresh parsley (optional). Serve hot, and enjoy!

  6. Store leftover rice in refrigerator in airtight container up to 2-3 days. Reheat in microwave, after fluffing with a fork, once refrigerated.

Recipe Notes

TIP:  Keep an eye on the rice as it cooks. If it absorbs most of the water before it has cooked the full time, simply add a bit more water and stir, to prevent the rice from sticking or burning in the skillet.

Nutrition Facts
Spiced Yellow Rice
Amount Per Serving (1 (1/6 of total))
Calories 99 Calories from Fat 2
% Daily Value*
Fat 0.2g0%
Saturated Fat 0.1g1%
Polyunsaturated Fat 0.1g
Monounsaturated Fat 0.1g
Sodium 112mg5%
Potassium 85mg2%
Carbohydrates 22g7%
Fiber 1g4%
Sugar 1g1%
Protein 2g4%
Vitamin A 3IU0%
Vitamin C 3mg4%
Calcium 18mg2%
Iron 0.4mg2%
* Percent Daily Values are based on a 2000 calorie diet.

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

Spiced Yellow Rice is an easy to make, yummy side dish! White rice is cooked with onions and a few spices, which add great color and flavor!


Jul
2023

Pan-Seared Green Beans and Bacon

categories: Side Dishes, Vegetable Dishes
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Pan-Seared Green Beans and Bacon is a simple, fresh veggie side dish you’ll enjoy! Green beans are seasoned with garlic, onion, and BACON!
Pan-Seared Green Beans and Bacon is a simple, fresh veggie side dish you'll enjoy! Green beans are seasoned with garlic, onion, and BACON!

Bacon seems to make everything better, right? In this simple, delicious recipe, fresh green beans are enhanced by the addition of crisp bacon pieces. YUM.

Everything is cooked in one skillet for convenience and easy cleanup, so this is a “win-win” recipe. Fresh green beans are pan-seared until they blister and brown slightly, before adding 2-3 more ingredients.

All in all, this recipe is easy to make, and I’m confident you will enjoy it, paired with a favorite meat main dish. Here’s how to make this veggie side dish.

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

Prepare The Green Beans For Cooking

I enjoy making this recipe using fresh green beans from our garden in the summer. When my garden is not in season, I buy them fresh at our grocery store, year-round.

Trim or snap off the stem ends of each of the green beans (and discard). Set the green beans aside while you cook the bacon.

Fresh green beans will need stem ends trimmed off before cooking.

Cook The Bacon, Onion And Garlic

Cut 3 slices of bacon into small pieces. I stack the slices on top of each other, then use kitchen shears to cut the bacon into small pieces. Cooking the bacon into small pieces is a timesaver, because it will cook faster.

Cook the bacon in a non-stick pan on medium heat until it is mostly cooked through. DO NOT let it get crispy at this point.

Add chopped onions to the bacon, and cook for 3 minutes, stirring often until the onions become tender. Stir in minced garlic, and cook 1 more minute, stirring often so the garlic doesn’t burn.

Small pieces of bacon are cooked until mostly done in large skillet.Chopped onions and minced garlic are added to the cooked bacon in skillet.

At this point, the bacon will be fairly crispy, and the onions should be fully cooked. Transfer this mixture out of the skillet onto a plate, and cover. Do NOT wipe out the skillet.

Bacon, onions and garlic, fully cooked, are transferred out of the skillet.

Pan-Sear The Green Beans

Add the green beans to the skillet without wiping out the bacon drippings left in the skillet. They will cook in any leftover bacon drippings, which adds flavor.

Pan-sear the green beans on Medium heat, stirring occasionally, for 7-8 minutes. The beans will slowly blister and brown on the outside while they cook.

Fresh green beans are pan-seared in bacon drippings left in skillet.As they cook, the green beans will blister and brown on the outside.

Time To Add the BACON!

 Add the bacon, onion and garlic mixture back into the skillet, and stir to combine. Taste a green bean, then season the beans to taste with salt and pepper, if desired.

Cook, stirring often, until the beans and bacon are heated through (about a minute). The pan-seared green beans and bacon are ready to serve, once they’re fully heated through.

Bacon, onion and garlic mixture is added back into the skillet of green beans.After heating them though, pan-seared green beans and bacon are ready to serve.

Serve The Pan-Seared Green Beans And Bacon

Transfer the pan-seared green beans and bacon from the skillet to a serving bowl, and serve immediately, while hot.

A white bowl, filled with pan-seared green beans and bacon.Crispy pieces of bacon mixed in with the pan-seared green beans.

The recipe will yield enough green beans for three servings (four, if smaller portions are desired). Serve with a favorite main dish, and enjoy!

Pan-seared green beans and bacon, with pork chop and rice on the plate.

I hope you have the chance to make pan-seared green beans and bacon. We really enjoy them, and trust you will, too. You can easily double or triple this recipe to suit your needs.

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

Looking For More GREEN BEAN Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have a nice variety of green bean recipes to enjoy, including:

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1st and 15th) with lots of recipes, tips, etc..
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Pan-Seared Green Beans and Bacon
Prep Time
8 mins
Cook Time
12 mins
Total Time
20 mins
 

Pan-Seared Green Beans and Bacon is a simple, fresh veggie side dish you'll enjoy! Green beans are seasoned with garlic, onion, and BACON!

Category: Vegetable Dish
Cuisine: American
Keyword: pan-seared green beans
Servings: 3
Calories Per Serving: 125 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • ½ pound fresh green beans ends trimmed
  • ½ medium yellow onion peeled/diced
  • 2 cloves garlic (minced)
  • 3 slices bacon chopped
  • salt and black pepper, to taste
US Customary - Metric
Instructions

  1. Trim or snap off stem ends of the green beans (and discard). Set beans aside.

  2. Cut bacon into small pieces, so it cooks faster. Cook bacon in a non-stick pan on medium heat until mostly cooked through. DO NOT let it get crispy. Add chopped onions; cook for 3 minutes, stirring often. Stir in garlic; cook 1 minute, stirring often so garlic doesn't burn. Transfer bacon mixture out of the skillet onto a plate. Do NOT wipe or clean out the skillet.

  3. Add the green beans to the skillet. They'll cook in the bacon drippings, which adds flavor. Pan-sear beans on Medium heat, stirring occasionally, for 7-8 minutes. Beans will slowly blister and brown on the outside as they cook.

  4. Add bacon mixture back into skillet; stir to combine. Taste a green bean; season lightly with salt/pepper, if desired. Cook, stirring often, until beans/bacon are heated through (about a minute). Transfer to serving dish; serve immediately.

Recipe Notes

NOTE: Nutritional calculation does not include amounts for salt and pepper, as some may season the green beans lightly or not at all, and some may desire more seasoning, to taste.

Nutrition Facts
Pan-Seared Green Beans and Bacon
Amount Per Serving (1 (1/3 of total))
Calories 125 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 3g19%
Trans Fat 0.03g
Polyunsaturated Fat 2g
Monounsaturated Fat 4g
Cholesterol 15mg5%
Sodium 151mg7%
Potassium 238mg7%
Carbohydrates 8g3%
Fiber 2g8%
Sugar 3g3%
Protein 4g8%
Vitamin A 530IU11%
Vitamin C 11mg13%
Calcium 37mg4%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Pan-Seared Green Beans and Bacon is a simple, fresh veggie side dish you'll enjoy! Green beans are seasoned with garlic, onion, and BACON!


Jun
2023

Roasted Curry Sweet Potatoes

categories: Side Dishes, Vegetable Dishes
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Roasted Curry Sweet Potatoes are a delicious and EASY side dish! Full of flavor from a simple spice mix, this recipe will yield 3-4 servings.
Roasted Curry Sweet Potatoes are a delicious and EASY side dish! Full of flavor from a simple spice mix, this recipe will yield 3-4 servings.

Do you like eating sweet potatoes? As an adult, I have come to LOVE them, but really did not like them as a kid, and avoided them like the plague.

My grandmother, who in her later life lived with us for several months each year, ate a sweet potato every single day. EVERY. SINGLE. DAY.

Frankly, as a kid I didn’t understand her unrequited love of this orange colored vegetable. I mean… it’s just a potato, right?

Now, as a sensible older woman with a much broader flavor palette, I love them too! It must be hereditary, right? Ha Ha.

Behold The Humble Sweet Potato

There’s a lot to love about this filling, nutritious veggie I didn’t appreciate back then. Sweet potatoes are sweet “root” vegetables that are packed with Vitamin C, Vitamin A, and other minerals. They’re also a wonderful source of fiber, which is good for the ol’ gut.

They have some antioxidant properties, which is another reason they are “good for you”. The orange color of sweet potatoes is produced by beta carotene, which we know is good for our overall eye health.

Besides all of this… SWEET POTATOES ARE DELICIOUS! Here’s how to make this simple recipe for roasted curry sweet potatoes. They have great taste and color, and are a cinch to make. 

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

Prepare The Sweet Potatoes For Roasting

You will need about half a pound of sweet potatoes for this recipe. This typically is the equivalent of 2 medium to large sized sweet potatoes.

Use a vegetable peeler or a sharp knife to remove the peel from the sweet potatoes. Discard the peels.

The outer peel is removed from a medium to large sweet potato before slicing.

Cut the sweet potatoes in half lengthwise first, then slice each half cross-wise into 1″ slices that resemble half circles (on left side of first photo below).

Now cut each of those slices in half (on right side of first photo below). Continue slicing until both sweet potatoes are cut, and each piece is wedge shaped (bottom photo below). Set aside.

Two peeled sweet potatoes are cut in half, then sliced into pieces.Sweet potatoes are sliced into quarter-sized wedges before baking.

Make The Spice Mix

Place salt, curry powder, ground black pepper and onion powder in a small bowl. Stir to combine these spices.

See? Just like that you have an easy seasoning mix you will use to season the sweet potatoes!

Curry powder, salt, onion powder and black pepper are combined in a bowl.

Season The Sweet Potato Wedges

Spray a large baking sheet with non-stick spray, then add the sweet potato wedges onto the pan in a single layer.

Lightly spray the sweet potatoes with additional baking spray (helps the spice mix to adhere). Sprinkle the sweet potatoes with the spice mix, dividing it evenly over the potatoes.

Sweet potato slices on pan are sprinkled with spice mix before baking.

Ready For The Oven

Once the sweet potatoes have been seasoned, they are ready for the oven. Place the pan on the oven’s middle rack.

Bake at 425°F for 20-25 minutes. The time may vary a bit as oven temps can fluctuate. I usually check the roasted curry sweet potatoes for doneness after 20 minutes.

When fully done, the outside should be slightly browned, and the inside should be soft. A butter knife can be easily inserted into the middle of a piece of sweet potato without resistance.

A pan of roasted curry sweet potatoes, hot out of the oven.

Serve The Roasted Curry Sweet Potatoes

Transfer the hot, roasted curry sweet potatoes from the pan to a wire rack with a spatula. Let them cool for about one minute before serving.

These delicious sweet potatoes can be served alongside a favorite meat, and will be a delicious side dish. The recipe will yield enough for 3 moderate portions or 4 small portions.

The roasted sweet potatoes are cooled slightly on a wire rack before serving.

The roasted curry sweet potatoes also taste fantastic in Kale and Sweet Potato Salad, because they add such great flavor to the dish.

Roasted curry sweet potatoes are added to a kale green salad.

I hope you enjoy this delicious side dish as much as we do. The smell in the kitchen while the roasted curry sweet potatoes cook is also really terrific!

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

Looking For More SWEET POTATO Recipes?

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

Want More Recipes? Get My FREE Newsletter!

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

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

Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
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Author's signature

Recipe Adapted From: “Year Round Fresh”, page 184, published in 2018 by WW International, Inc.

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Roasted Curry Sweet Potatoes
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 

Roasted Curry Sweet Potatoes are a delicious and EASY side dish! Full of flavor from a simple spice mix, this recipe will yield 3-4 servings.

Category: Side Dish, Vegetable Dish
Cuisine: All Cuisines
Keyword: roasted curry sweet potatoes
Servings: 4 small servings
Calories Per Serving: 50 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • ½ pound sweet potatoes (approx. 2 medium-large)
  • ½ teaspoon kosher salt
  • ¼ teaspoon curry powder
  • ¼ teaspoon ground black pepper
  • ¼ teaspoon onion powder
  • non-stick baking spray (for pan and sweet potatoes)
US Customary - Metric
Instructions

  1. Preheat oven to 425℉ (218.3℃) Spray a baking sheet with non-stick baking spray.

  2. Use vegetable peeler or sharp knife to peel sweet potatoes. Discard peels. Cut sweet potatoes in half, lengthwise. Slice each half cross-wise into 1" thick half- circle slices. Cut each of those slices in half (wedge-shaped) Set aside.

  3. Place salt, curry powder, black pepper, onion powder in a bowl; stir to combine.

  4. Place sweet potato wedges on prepared pan in a single layer. Lightly spritz potatoes with baking spray, then sprinkle with spice mix, distributing it evenly over potatoes.

  5. Bake on middle rack of oven at 425°F for 20-25 minutes. When fully done, outside of potatoes will be lightly browned; inside should be soft. A butter knife can be easily inserted into sweet potatoes without resistance. Transfer sweet potatoes to wire rack; cool for 1 minute, then serve. Enjoy!

Nutrition Facts
Roasted Curry Sweet Potatoes
Amount Per Serving (1 (1/4 of total))
Calories 50 Calories from Fat 1
% Daily Value*
Fat 0.1g0%
Saturated Fat 0.02g0%
Polyunsaturated Fat 0.01g
Monounsaturated Fat 0.01g
Sodium 322mg14%
Potassium 196mg6%
Carbohydrates 12g4%
Fiber 2g8%
Sugar 2g2%
Protein 1g2%
Vitamin A 8046IU161%
Vitamin C 1mg1%
Calcium 19mg2%
Iron 0.4mg2%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Roasted Curry Sweet Potatoes are a delicious and EASY side dish! Full of flavor from a simple spice mix, this recipe will yield 3-4 servings.


Jun
2023

Cranberry Pecan Curried Rice

categories: Side Dishes
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Cranberry Pecan Curried Rice is a flavorful dish that’s easy to make! Recipe yields 4 servings and is a delicious side dish for many entrees.
Cranberry Pecan Curried Rice is a flavorful dish that's easy to make! Recipe yields 4 servings and is a delicious side dish for many entrees.

If you’re looking for a delicious, flavor-packed side dish to accompany a favorite meal, may I suggest you try cranberry pecan curried rice?

I found the original recipe online, and made only a couple very slight changes to suit our taste and needs. Let me tell you- it’s yummy!

From start to finish, this recipe takes only about 30-35 minutes, and is really easy to prepare! The rice is flavored with onion, garlic, butter, chicken broth, dried cranberries and toasted pecans, and seasoned with curry powder, ground ginger, salt and pepper.

These ingredients combine wonderfully, and create a simply fantastic tasting rice side dish! Here’s how to make cranberry pecan curried rice:

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

Cook The Rice

Bring chicken broth and butter to a boil in a large saucepan over medium heat. Add rice to the broth, and stir to combine these ingredients. Now bring the liquid in the pan back to a boil again. 

 Once boiling, turn the heat down to a low simmer, and cover the pan. Let the rice cook (covered) without disturbing it, for about 20 minutes. When done, remove the pan from the heat.

Chicken broth is heated with butter until the butter melts.Rice is added to the butter and broth mixture and cooked for 20 minutes.

While The Rice Cooks…

Use the time the rice is cooking to finish the rest of the recipe. Measure oil into a large (separate) saucepan, and heat it on Medium.

Once hot, add chopped onions, and stir to combine. Cook the onions, stirring often, for 5-6 minutes. When done, the onions should be tender, translucent, and very lightly browned.

Stir chopped pecans and minced garlic into the onion mixture, and let them cook for 2 more minutes on medium heat. Stir this often, so you don’t burn the garlic!

Chopped onion is cooked in hot oil in a large saucepan for about 5 minutes.Minced garlic and chopped pecans are added to the cooked onion in the pan.

Now For The Spices…

Stir curry powder, ground ginger, salt and black pepper into the onion and pecan mixture in the pan. It smells fantastic right at this point, when those aromatic spices hit the hot pan.

Curry powder, ground ginger, salt and pepper are added to the onion and pecan mixture.

The rice should be finished cooking right around this time. Once done, remove the pan from the heat, use a fork to fluff the rice, then add the hot rice to the saucepan with the onion mixture.

Stir everything together, until the spices and other ingredients are well combined with the hot rice. Now you’re ready for the final step!

Once fully cooked, the pan of rice is fluffed using a fork.Cooked rice and water are added to the saucepan, and combined with the onion mixture.

Final Step

The last step is to add dried cranberries and chopped, fresh parsley into the hot spiced rice! This gives the rice a pop of color, too.

Give the rice a good stir until everything is combined. Now this yummy cranberry pecan curried rice is hot, and ready to be served and enjoyed.

Dried cranberries and chopped parsley are added to the rice and stirred to combine.

Serve The Cranberry Pecan Curried Rice

Transfer the cranberry pecan curried rice onto a serving plate or into a serving bowl. Garnish the top with sprigs of fresh parsley, if desired, and serve!

The rice has WONDERFUL flavor, thanks to the warming spices of curry powder and ground ginger. When I made this dish the first time, I couldn’t stay out of it, because it is SO GOOD! 

Cranberry Pecan Curried Rice is garnished with fresh parsley and served on a platter.A forkful of the cranberry pecan curried rice, with the remaining rice in the background.

Every bite of the cranberry pecan curried rice is packed with warm flavors, and I think you’ll love it! The rice pairs well with many different meat dishes.

We enjoy it with shrimp kabobs, but it’s a great accompaniment for chicken, beef, pork and other seafood dishes, as well. It is so versatile, and is really quite simple to prepare.

I’m confident you, your family members and other dinner guests will really enjoy this dish! The recipe can be doubled or tripled to suit your needs, too!

Cranberry pecan curried rice can be a simple weeknight side dish, or you can go all out and serve it for holidays like Christmas or Thanksgiving! YUM!

Shrimp kabobs on a plate, with the cranberry pecan curried rice on the side.

I hope you have the chance to try this no-fuss recipe for cranberry pecan curried rice, because it is truly delicious! It’s a very versatile side dish that will pair well with lots of main dishes.

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

Looking For More RICE SIDE DISH Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have a wonderful variety of side dishes featuring rice you might want to check out, including:

Want More Recipes? Get My FREE Newsletter!

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

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

Find Me On Social Media:

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

Author's signature

Original recipe source, (and with thanks to Jillian Wade) at: foodfolksandfun.net/cranberry-pecan-curry-rice/

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Cranberry Pecan Curried Rice
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
 

Cranberry Pecan Curried Rice is a flavorful dish that's easy to make! Recipe yields 4 servings and is a delicious side dish for many entrees.

Category: Side Dish
Cuisine: All Cuisines
Keyword: cranberry pecan curried rice
Servings: 4 servings
Calories Per Serving: 327 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 1¾ cups chicken broth
  • 1 cup Basmati rice or long grain white rice
  • ½ Tablespoon butter
  • 1 Tablespoon olive oil
  • ½ medium yellow onion peeled, diced
  • 2 large garlic cloves minced
  • ⅓ cup chopped pecans
  • 2½ Tablespoons water
  • 1 Tablespoon curry powder
  • 1 teaspoon ground ginger
  • ¼ teaspoon salt
  • ⅛ teaspoon black pepper
  • ⅓ cup dried cranberries
  • 1 Tablespoon chopped fresh parsley (+ more for garnish, if desired)
US Customary - Metric
Instructions

  1. Bring chicken broth and butter to a boil in a large saucepan over Medium heat. Add rice; stir to combine. Bring liquid back to a boil again, then reduce heat to a low simmer; cover pan. Cook rice (covered) for about 20 minutes. When done, remove pan from heat.

  2. While rice cooks, heat oil on Medium heat in a separate large saucepan on Medium. Once hot, add onions; stir to combine. Cook onions, stirring often, for 5-6 minutes. Onions should become tender, translucent, and very lightly browned.

  3. Stir pecans and garlic into onion mixture; cook 2 minutes on Medium heat, stirring often to not burn the garlic. Add curry powder, ginger, salt and pepper to pan; stir to combine.

  4. Once rice is done cooking, remove pan from heat. Use a fork to fluff the rice, then stir hot rice into the onion mixture. Add dried cranberries and chopped, fresh parsley to hot rice; stir to fully combine all ingredients.

  5. Transfer rice to serving dish. Top with more parsley, if desired. Serve and enjoy!

Nutrition Facts
Cranberry Pecan Curried Rice
Amount Per Serving (1 (1/4 of total))
Calories 327 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 2g13%
Trans Fat 0.1g
Polyunsaturated Fat 3g
Monounsaturated Fat 7g
Cholesterol 6mg2%
Sodium 544mg24%
Potassium 177mg5%
Carbohydrates 50g17%
Fiber 3g13%
Sugar 9g10%
Protein 5g10%
Vitamin A 151IU3%
Vitamin C 3mg4%
Calcium 40mg4%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Cranberry Pecan Curried Rice is a flavorful dish that's easy to make! Recipe yields 4 servings and is a delicious side dish for many entrees.