Category: Vegetable Dishes

Lemon Hazelnut Green Beans

Lemon Hazelnut Green Beans are a delicious, flavor-filled side dish, and are a perfect choice for either a casual meal or a holiday feast!
Lemon Hazelnut Green Beans are a delicious, flavor-filled side dish, and are a perfect choice for either a casual meal or a holiday feast!

I’m always looking for different ways to prepare green beans. Each summer I harvest a bumper crop of them in our little backyard raised garden. I can a lot of them, putting aside 15-20 jars each year in our pantry for the coming Fall and Winter. The rest we enjoy in a variety of different recipes as summer progresses.

We eat a LOT of green beans in the summer, and this recipe is one I came up with (after experimenting), and have enjoyed ever since. Lemon hazelnut green beans are a simple side dish, but let me tell you… there’s a LOT of flavor to enjoy in every bite. Freshly grated lemon zest adds a pop of fresh, bright flavor, shallots, garlic and red chili flakes give them a bit of zing, and the hazelnuts give the dish CRUNCH.

Lemon Hazelnut Green Beans are a perfect side for any “average” dinner of beef, chicken, pork or seafood. “These beans plays well with others”, as they say. However, this dish would also be absolutely wonderful served for Thanksgiving, or any other special celebration. Here’s how easy it is to make them:

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

How To Make This Veggie Side Dish

Measure a Tablespoon of extra virgin olive oil into a large skillet, and spread it around to cover the bottom of the skillet. Heat the oil on medium heat. Once hot (but not smoking), add chopped shallots (milder than a red onion). Cook, stirring often for 1-2 minutes.

TIP: If you do not have access to shallots, use a yellow onion as a substitute (same measurement).

Chopped shallots are cooked in hot olive oil in a large skillet.

Cooking The Lemon Hazelnut Green Beans

Add the green beans and the vegetable (or chicken) broth to the skillet. The liquid will steam and sizzle when it hits the hot skillet. Stir to combine, and let the green beans cook (uncovered) for approximately 10 minutes. When done, the broth should have dissipated, and the beans should be crisp-tender (not mushy).

NOTE: I recommend using FRESH green beans, without apologies. There’s just something about crisp FRESH green beans for this dish, versus using frozen beans. Just my humble opinion…

Green beans and vegetable (or chicken) broth are added to the skillet.The green beans are cooked about 10 minutes until broth has dissipated.

Immediately add minced garlic, red chili flakes, lemon zest, and roughly chopped roasted hazelnuts to the skillet. Give everything a good stir to incorporate all the ingredients.

TIP: The hazelnuts give the dish a nice crunch, which we really love. Remember- you can always substitute sliced, roasted almonds if hazelnuts are difficult to find in your area. They will add a wonderful crunch, as well!

Cook for about one minute, stirring OFTEN (so garlic doesn’t burn), until the lemon hazelnut green beans are fully heated through. Season to taste with salt and pepper, if desired. Remove the skillet from the heat source, and transfer green beans to a serving dish.

Minced garlic, chili flakes, lemon zest and hazelnuts are added to green beans.

Time To Serve The Lemon Hazelnut Green Beans

As soon as you remove the lemon hazelnut green beans from the heat, it is time to serve them while HOT! Transfer everything to a serving bowl, and dish it up.** If desired, a simple garnish of a few roasted hazelnuts and some pretty thinly sliced lemon peel looks nice (but is totally optional).

Lemon Hazelnut Green Beans are garnished and ready to serve.

The green beans have so much flavor, I’m confident you will enjoy them. The recipe makes enough for 4 side servings, but can be EASILY doubled! The lemon hazelnut green beans pair wonderfully with chicken, beef, pork OR fish, so it’s a versatile side dish for all occasions.

A look at the Lemon Hazelnut Green Beans, up close in a white bowl.

I really hope you enjoy this easy, but absolutely DELICIOUS veggie dish. Easy to prepare, and packed with bright flavors, you’re gonna love them. Have a great day, and come back for a visit again soon.

Looking For More VEGGIE SIDE DISH Recipes?

You can find ALL of my side dish recipes in the Recipe Index, located at the top of the page. I have quite a few delicious veggie side dishes, including:

Interested In More Recipes?

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

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Lemon Hazelnut Green Beans
Prep Time
12 mins
Cook Time
13 mins
Total Time
25 mins
 

Lemon Hazelnut Green Beans are a delicious, flavor-filled side dish, and are a perfect choice for either a casual meal or a holiday feast!

Category: Side Dish, Vegetable Dish
Cuisine: American
Keyword: lemon hazelnut green beans
Servings: 4
Calories Per Serving: 120 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 1 Tablespoon extra virgin olive oil
  • 2 Tablespoons chopped shallots
  • 1 pound green beans , trimmed/snapped or cut into 2" pieces
  • ½ cup vegetable OR chicken broth
  • 1 large clove garlic , minced
  • ½ large lemon (ZEST OF) , zest only
  • ¼ teaspoon red chili flakes
  • 3 Tablespoons roughly chopped roasted hazelnuts
  • salt & black pepper , to season to taste
Instructions
  1. Measure olive oil into a large skillet, and spread around to cover bottom of skillet. Heat on medium heat. Once hot (but not smoking), add chopped shallots. Cook, stirring often for 1-2 minutes.

  2. Add green beans and broth to skillet. Stir to combine; cook (uncovered) for 9-10 minutes. When done, broth should have dissipated, and beans should be crisp-tender.

  3. Immediately add garlic, red chili flakes, lemon zest, and hazelnuts to skillet. Stir, to combine. Cook for one minute, stirring OFTEN (so garlic doesn't burn), until beans are heated through. Season to taste with salt and pepper, if desired. Garnish with additional hazelnuts and thinly sliced lemon peel, if desired. Serve immediately.

    TIP: Substitute sliced, roasted almonds if hazelnuts are difficult to find in your area. Enjoy!

Nutrition Facts
Lemon Hazelnut Green Beans
Amount Per Serving (1 g)
Calories 120 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 1g6%
Sodium 10mg0%
Potassium 307mg9%
Carbohydrates 11g4%
Fiber 4g17%
Sugar 5g6%
Protein 4g8%
Vitamin A 820IU16%
Vitamin C 16mg19%
Calcium 51mg5%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

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

Lemon Hazelnut Green Beans are a delicious, flavor-filled side dish, and are a perfect choice for either a casual meal or a holiday feast!

Cheesy Skillet Potatoes

Cheesy Skillet Potatoes are made with Yukon Gold or Butterball potatoes, seasoned with butter, spices & cheese, served with chives & sour cream.
Cheesy Skillet Potatoes are made with Yukon Gold or Butterball potatoes, seasoned w/ butter, spices & cheese, served w/ chives & sour cream.

If you’re on the hunt for a simple potato side dish for a meal, may I suggest these delicious, yet simple, cheesy skillet potatoes? Potatoes are par-boiled for several minutes to soften, then seared in butter in a skillet, seasoned, and topped with cheese, fresh chives, and a nice dollop of sour cream, to finish.

This recipe is one I just kind of made up “on the fly”, while trying to figure out a NEW way to serve potatoes for one of our meals. It is fairly simple to prepare, and looks and tastes really good, too! Here’s how to make this side dish:

What Potatoes Should I Use?

We LOVE making this easy side dish using either Yukon gold or German butterball potatoes. They are fairly small, which works well for this dish. Both varieties have a naturally “buttery” flavor to them already, and a slightly yellow hue (especially butterballs). You could also use red potatoes if necessary, (but we prefer Butterballs or Yukons golds for their creamy color and flavor).

I recently dug up over 7 pounds of German butterball potatoes in some half-barrels in our little backyard raised bed garden. I last planted potatoes 5 years ago, but several “volunteer” plants still pop up each summer, so we’ve harvested lots of butterballs every year since then. HOORAY! I used several of our harvested German butterball potatoes to photograph the “how-to’s” of this recipe.

German butterball potatoes, harvested from our little backyard garden.

Prepare The Potatoes

The potatoes need to be par-boiled before “cooking” in the skillet. It’s easy. Par-boiling is simply a quick method used to partially cook food in boiling water to reduce the total cooking time (especially good for hard, dense potatoes).

Par-boiling helps soften the food, but doesn’t allow it to get cooked all the way through. This process also helps remove a bit of the sugars found in potatoes naturally. Place the clean potatoes in a pot of boiling water (enough to cover potatoes) and gently boil for 8-9 minutes. You should be able to insert a knife into the potatoes easily when finished.

Par-boiling the potatoes for 8-9 minutes in water.

Drain, and rinse the potatoes in cold water to help stop the cooking process, once done. Once cool enough to handle, remove the peel from the potatoes (see how YELLOW the butterballs are?). Slice each potato into 1/4″ slices, and set aside.

After being par-boiled, the potatoes are peeled.

Cooking Cheesy Skillet Potatoes

Melt 3 Tablespoons of butter on medium-low heat in a large skillet. Add the sliced potatoes, trying to keep them in a single layer, if possible. Cook for 3-4 minutes without turning (this allows them to get a bit crispy on the bottom). Season by sprinkling potatoes lightly with salt, black pepper, and garlic powder.

Turn the potatoes to cook the other side. Cook for 3-4 more minutes. The potatoes are done once golden brown, and a bit crispy around the edges on both sides. The center of the potatoes should be soft.

Seasoned, round potato slices are cooked in butter in a skillet.Skillet potatoes turn golden brown, and slightly crispy on the edges.

As soon as the potatoes are “done”, remove the skillet from the heat source. Sprinkle the top of the potatoes with the grated cheddar cheese. Place a skillet lid or foil over the top of the skillet for about a minute.

The cheese will melt quickly while the potatoes are hot. Once the cheese has melted, remove lid. Sprinkle cheesy skillet potatoes with chopped fresh chives. They will add color and flavor to the dish.

Cheesy skillet potatoes are topped with grated cheese and chopped fresh chives.

Serve Cheesy Skillet Potatoes

To serve, place portions onto serving plates, and place a dollop of sour cream on top of each portion. Serve while potatoes are hot, and enjoy this simple, but yummy side dish.

The final garnish for the cheesy skillet potatoes is a dollop of sour cream.

I hope you enjoy this veggie side dish. It doesn’t take too long to prepare, and the cheesy skillet potatoes sure taste good! Thank you for stopping by, and I sincerely hope you will visit again soon. Have a great day.

Looking For More Side Dishes Using Potatoes?

You can find all of my side dish recipes in the Recipe Index, located at the top of the page. I have quite a few side dish recipes that feature potatoes, including:

Interested In More Recipes?

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

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Recipe Source: my brain. my hungry brain.

Cheesy Skillet Potatoes
Prep Time
13 mins
Cook Time
7 mins
Total Time
20 mins
 

Cheesy Skillet Potatoes are made with Yukon Gold or Butterball potatoes, seasoned with butter, spices & cheese, served with chives & sour cream.

Category: Side Dish, Vegetable Dish
Cuisine: American
Keyword: cheesy skillet potatoes
Servings: 4
Calories Per Serving: 276 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 5 medium Yukon Gold or Butterball potatoes
  • 3 Tablespoons butter
  • ¼ teaspoon salt and black pepper (EACH) , to taste
  • teaspoon garlic powder
  • ¼ cup grated cheddar cheese , or more if preferred
  • 1 Tablespoon chopped fresh chives
  • 2 Tablespoons light sour cream , for garnish
Instructions
  1. Place clean potatoes in a pot of boiling water (enough to cover potatoes). Gently boil for 8-9 minutes. You should be able to insert a knife into a potato easily when finished. Drain, and rinse potatoes in cold water, once done. Once cool enough to handle, peel potatoes. Slice potatoes into 1/4" rounds; set aside.

  2. Melt butter in a large skillet on medium-low heat. Add potatoes, keeping them in a single layer, if possible. Cook 3-4 minutes without turning. Season lightly with salt, black pepper, and garlic powder. Turn potatoes to cook the other side. Cook about 3-4 minutes. Potatoes are done when golden brown, and a bit crispy around the edges on both sides. The center of the potatoes should be soft.

  3. Immediately remove skillet from heat. Sprinkle potatoes with cheese. Place a skillet lid or foil over skillet for 1 minute. Once cheese has melted, remove lid. Transfer portions to plates. Sprinkle with chopped fresh chives, and a dollop of sour cream. Enjoy.

Nutrition Facts
Cheesy Skillet Potatoes
Amount Per Serving (1 (1/4 of total))
Calories 276 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 7g44%
Cholesterol 32mg11%
Sodium 281mg12%
Potassium 907mg26%
Carbohydrates 38g13%
Fiber 5g21%
Sugar 2g2%
Protein 6g12%
Vitamin A 385IU8%
Vitamin C 42mg51%
Calcium 87mg9%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Cheesy Skillet Potatoes are made with Yukon Gold or Butterball potatoes, seasoned w/ butter, spices & cheese, served w/ chives & sour cream.

Cauliflower Mushroom Skillet

Cauliflower Mushroom Skillet is an easy to prepare, delicious veggie side dish, enhanced with the flavors of onions, garlic, butter and fresh herbs.
Cauliflower Mushroom Skillet is an easy to prepare, delicious veggie side dish, enhanced with the flavors of onions, garlic, butter and fresh herbs.

Looking for a flavorful vegetable side dish that doesn’t take too long to prepare, and tastes great? May I suggest this cauliflower mushroom skillet, which can be on the table in just under 25 minutes? It’s DELICIOUS.

Fresh ingredients abound in this simple vegetable side dish recipe. It is a definite low-carb dish, and it “plays well” with most main dishes, including chicken, beef, pork and fish!

How To Make This Cauliflower Mushroom Skillet

Heat butter and olive oil in a large skillet (on medium-high heat) until the butter has melted.  Add the chopped onions to the skillet, and cook them, stirring occasionally for about 3-4 minutes, until light golden brown and softened.

TIP: If you prefer, you can substitute ghee for the butter. **You can also make this dish vegan (if desired) by using all olive oil, instead of the butter OR ghee.**

Chopped onions are cooked in olive oil and butter until softened.

Add whole, cleaned mushrooms (with stems trimmed) to the butter and onion mixture in the skillet. Cook the mushrooms for about 4 minutes (still on medium-high heat). Turn the mushrooms occasionally, letting get nice and golden brown in color on all sides.

Add the cauliflower florets (all about the same size) to the skillet, and cook for 9-10 minutes. At the end of the cooking time, the mushrooms should be browned nicely, and the cauliflower should be golden brown. The edges of the cauliflower florets should also be a bit crispy! Bottom line… get those veggies browned on all sides as best you can.

Whole, cleaned mushrooms are added to the skillet.Cauliflower florets are added to the mushrooms in the skillet.

Add The Vegetable Stock

Now it’s time to add the vegetable stock (or chicken stock, if using) to the veggies in the skillet. Keep the heat on medium-high heat after you add the stock to the pan. Let it cook for 2-3 minutes (stirring occasionally), until the liquid has slightly reduced in volume.

Vegetable (or chicken) stock is poured into the skillet with the veggies.

The final step is to add HALF (1 Tablespoon) of the chopped fresh parsley, minced garlic cloves, and chopped fresh thyme leaves to the skillet. Stir all the ingredients together, and continue to let cook for about 30 seconds, then remove the pan from the heat. TIP: Don’t let it cook too long or the minced garlic might burn and become bitter (and you do not want that to happen)!

Season To Taste

Season the dish with salt and pepper, to suit your personal taste, and then transfer the hot veggies to a serving dish. Now you’re almost ready to enjoy this yummy veggie side dish!

The cauliflower mushroom skillet is seasoned with salt/pepper and garnished with parsley.

Time To Serve The Cauliflower Mushroom Skillet

To serve the finished cauliflower mushroom skillet, sprinkle the top of the veggies with the reserved Tablespoon of chopped parsley. Make sure to serve this dish quickly after removing it from the heat, so it stays nice and hot! You should have enough veggies for 4 small servings. YUM.

A bowl of the cauliflower mushroom skillet side dish, ready to eat.A close up look at the cauliflower mushroom skillet in a white serving bowl.

I truly hope you enjoy this simple, but delicious cauliflower mushroom skillet. The dish has a good amount of flavor, and some yummy, “good for you” veggies! Thank you for stopping by for a visit. Have a wonderful rest of the day.

Looking For More VEGGIE SIDE DISH RECIPES?

You can find all of my vegetable side dishes in the Recipe Index, which is located at the top of the page. I have lots of delicious recipes for vegetables, including:

Interested In More Recipes?

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

You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
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Author's signature

Recipe adapted from: Christina, at: eatwell101.com/garlic-mushrooms-cauliflower-recipe

Cauliflower Mushroom Skillet
Prep Time
5 mins
Cook Time
20 mins
Total Time
25 mins
 

Cauliflower Mushroom Skillet is an easy to prepare, delicious veggie side dish, enhanced with the flavors of onions, garlic, butter and fresh herbs.

Category: Side Dish, Vegetable Dish
Cuisine: All Cuisines
Keyword: cauliflower mushroom skillet
Servings: 4
Calories Per Serving: 186 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 1 Tablespoon extra virgin olive oil
  • 4 Tablespoons unsalted butter (substitute ghee, if desired)
  • ½ medium yellow onion , chopped
  • 1 pound button mushrooms , cleaned, stems trimmed off
  • ½ head cauliflower , cut into uniform-sized florets
  • 3 Tablespoons vegetable or chicken stock (low sodium)
  • 2 Tablespoons fresh parsley , chopped
  • 1 teaspoon fresh thyme leaves , chopped
  • 4 cloves garlic , minced
  • salt and pepper, to taste
Instructions
  1. Heat butter and olive oil in a large skillet (medium-high heat) until butter melts.  Add onions; cook, stirring occasionally for 3-4 minutes, until onions are golden brown and softened.

  2. Add mushrooms. Cook 3-4 minutes (on medium-high). Turn mushrooms occasionally, to brown on all sides. Add cauliflower; cook 9-10 minutes, stirring occasionally. When done, mushrooms are well-browned. Cauliflower should be lightly browned/crispy on the edges.

  3. Add vegetable (or chicken) stock. Cook on medium-high for 2-3 minutes (stirring occasionally), until liquid has slightly reduced in volume.

  4. Add 1 Tablespoon parsley (reserving 1 T. for garnish), minced garlic, and thyme. Stir ingredients together; continue to cook for about 30 seconds, then remove skillet from heat. TIP: Don't cook too long or garlic might burn (and become bitter). Season with salt and pepper (to taste). Transfer veggies to serving dish; garnish veggies with reserved Tablespoon of parsley. Serve immediately. Enjoy!

Recipe Notes

Note: Salt and pepper were not included in the caloric calculation, because they are used to "season to taste". The amount may vary from person to person.

Nutrition Facts
Cauliflower Mushroom Skillet
Amount Per Serving (1 (1/4 of total))
Calories 186 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 8g50%
Cholesterol 30mg10%
Sodium 76mg3%
Potassium 619mg18%
Carbohydrates 10g3%
Fiber 3g13%
Sugar 4g4%
Protein 5g10%
Vitamin A 566IU11%
Vitamin C 42mg51%
Calcium 34mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Cauliflower Mushroom Skillet is an easy to prepare, delicious veggie side dish, enhanced with the flavors of onions, garlic, butter and fresh herbs.

 

Candied Sweet Potatoes

Candied Sweet Potatoes are delicious, and easy to make for a simple dinner or a holiday feast! Soft, caramelized, & baked in an amazing sauce, you’ll love ’em!
Candied Sweet Potatoes are delicious, and easy to make for dinner or a holiday feast! Soft, caramelized, & baked in an amazing sauce, you'll love 'em!

Whoa! If you’re looking for an easy, delicious side dish for dinner, may I suggest these amazing candied sweet potatoes? You don’t have to wait until Thanksgiving or other traditional holidays to enjoy these buttery, soft delicious veggies. And guess what? This recipe uses FRESH sweet potatoes… and they are a CINCH to make!

Fresh sweet potato slices are coated in an amazing butter, brown sugar, and maple syrup sauce, which is seasoned with cinnamon, nutmeg, ginger, vanilla, and orange zest! I’m not joking… the sauce is AMAZING. The candied sweet potatoes are then baked, coated in all that yummy sauce until they become soft and tender, and practically perfect in every way. YUM! Here’s how to make them (a printable recipe card is at the bottom of this post):

Prepare The Sweet Potatoes

The first thing you will need to do is peel the copper-skinned sweet potatoes with a vegetable peeler or knife, and take a small slice off both ends of each potato. You can use either 3 medium sized sweet potatoes or 2 large ones, as I did.

Once the sweet potatoes are peeled, cut each potato into 1/2″ thick round slices. Don’t cut them too thick or they will take too long to bake. If you cut them too thin, they will take less time to bake. I even drug out a tape measure to get an idea of just what 1/2″ thickness was! You know… for quality control! Ha Ha!

Peeling the sweet potatoes is the first step necessary for making this recipe.Sweet potatoes are peeled, then cut into 1/2" thick round slices.

Spray an oven-safe (approx. 1½- 2 quart) baking dish with non-stick spray, and place the sliced sweet potatoes in the dish. Sprinkle the potatoes lightly with salt, and then set dish aside while you make the yummy sauce.

Peeled, fresh sweet potato rounds are placed into a greased baking dish.

Make The Sauce For The Candied Sweet Potatoes

Place the butter in a medium saucepan, and melt on low heat. Once melted, add the water, maple syrup, brown sugar, orange zest, cinnamon, nutmeg and ginger (do NOT add the vanilla), and stir to combine.

Turn the heat up to medium. While stirring, bring the sauce to a low boil. Once it begins boiling, remove the spoon and let the sauce boil (gently) for 2 minutes (without stirring at all). Once it has gently boiled for two minutes, remove the pan from the heat, and stir in the vanilla extract.

Butter, maple syrup, water, brown sugar, orange zest and spices are cooked for sauce.Vanilla extract is added to the butter and spice sauce in pan.

Pour the hot (and yummy smelling) sauce over the sliced sweet potatoes. Stir or use tongs to coat the slices well with the buttery sweet sauce.

Sauce is poured over the sweet potato rounds, to coat before baking.

Time To Bake The Candied Sweet Potatoes

Okay, now the candied sweet potatoes are ready for the oven. Bake in a preheated 375°F. oven, uncovered, for 20 minutes. Remove the potatoes from the oven, and give them a quick, gentle stir to keep them coated in sauce. Before placing them back in the oven, cover the dish with aluminum foil, and pop ’em back into the hot oven.

Bake for an additional 20 minutes, then remove and stir again to coat the slices. At this point, stick a butter knife into one of the slices to check for tenderness. The candied sweet potatoes were perfectly tender, so I knew they were done! If the knife cannot be easily inserted and removed (like butter!), pop ’em back in the oven again for another 5-10 minutes, then check again (mine took 45 total). They should be slightly caramelized on the outside, but creamy and soft on the inside!

NOTE: If you are doubling the recipe and using a 9×13″ baking dish, it may take up to an hour to bake all the sweet potatoes evenly. Just be sure to check on their tenderness after the 40 minute mark.

Close up of candied sweet potatoes with sprigs of fresh thyme on top.

Time To Serve Candied Sweet Potatoes

Once the sweet potatoes are done, remove the pan from the oven. Spoon a bit more sauce on top when serving. If desired, lightly sprinkle the top of the sweet potatoes with flaky sea salt (optional, but it’s a good contrast to the sweet sauce). You can also garnish the dish with sprigs of fresh thyme or rosemary, if desired.

My husband and I absolutely LOVE these flavor-packed, tender, candied sweet potatoes! The sauce is soooo good, I could eat it right out of the pan (maybe I DID!). It tends to thicken just a little bit as the sweet potatoes cool slightly. The candied sweet potatoes were a delicious side dish (along with my home canned green beans) for our grilled lemon chicken breasts.

Candied sweet potatoes on plate with grilled lemon chicken and green beans.

I really hope you will take the opportunity to try this delicious veggie side dish. The recipe can easily doubled to serve 8-10 people, which makes this a GREAT holiday or large gathering veggie side dish. I know you will love it. Take care, thank you for stopping by, and have a GREAT day!

Looking For More VEGETABLE SIDE DISH Recipes?

You can find all of my side dish recipes in the Recipe Index, located at the top of the page. I have quite a few veggie side dishes, including:

Interested In More Recipes?

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

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

Author's signature

Recipe adapted from: https://sallysbakingaddiction.com/candied-sweet-potatoes/

Candied Sweet Potatoes
Prep Time
15 mins
Cook Time
45 mins
Total Time
1 hr
 

Candied Sweet Potatoes are delicious, and easy to make for dinner or a holiday feast! Soft, caramelized, & baked in an amazing sauce, you'll love 'em!

Category: Side Dish, Vegetable Dish
Cuisine: American
Keyword: candied sweet potatoes
Servings: 4
Calories Per Serving: 383 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 2 large sweet potatoes , or 3 medium
  • ¼ teaspoon salt
  • ¼ cup butter , equals 4 Tablespoons (½ stick)
  • Tablespoons water
  • cup pure maple syrup
  • ½ cup brown sugar (packed)
  • teaspoons orange zest
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • ½ teaspoon vanilla extract
  • sea salt (optional, to sprinkle as garnish)
Instructions
  1. Preheat oven to 375°F. Spray a 2 quart baking dish with non-stick spray (sides and bottom).

  2. Peel sweet potatoes , then cut each one into 1/2" thick round slices. Place slices in prepared dish. Sprinkle potatoes with salt, and then set dish aside.

  3. MAKE SAUCE: Melt butter on low heat in a medium pan. Add water, maple syrup, brown sugar, orange zest, cinnamon, nutmeg and ginger; stir to combine. Turn heat to medium. While stirring, bring sauce to a low boil. Once it begins boiling, remove spoon and let sauce boil for 2 minutes (without stirring). Remove pan from heat; stir in vanilla extract. Pour sauce over sweet potatoes. Toss gently, to coat slices well.

  4. Bake, uncovered, in 375°F. oven for 20 minutes. Remove potatoes from oven, and gently stir, to keep them coated in sauce. Cover the dish with aluminum foil, and place dish back into oven. Bake for an additional 20 minutes; remove and stir again. Insert a butter knife into a slice to check for tenderness. If knife cannot be easily inserted and removed (like butter!), pop 'em back in the oven for another 5-10 minutes, then check again (mine took 45). They should be slightly caramelized on the outside, but creamy and soft on the inside! NOTE: If you are doubling the recipe (5-6 potatoes) and using a 9x13" baking dish, it may take up to an hour to bake all the sweet potatoes evenly. Just be sure to check on the tenderness after the 40 minute mark.

  5. When done, remove pan from oven. Uncover pan; let cool for about 10 minutes before serving. To serve: Spoon a bit of sauce on top. Lightly sprinkle sweet potatoes with flaky sea salt (optional, but a good contrast to sweet sauce). Garnish with sprigs of fresh thyme or rosemary, if desired. Enjoy!

Recipe Notes

TIP: According to the original recipe author, this dish can be frozen for up to 3 months. Thaw in refrigerator. When ready to re-heat, cover dish with foil, and reheat in 350°F. oven for 25-30 minutes (or until fully heated through).

Nutrition Facts
Candied Sweet Potatoes
Amount Per Serving (1 g)
Calories 383 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 7g44%
Cholesterol 31mg10%
Sodium 349mg15%
Potassium 632mg18%
Carbohydrates 69g23%
Fiber 5g21%
Sugar 40g44%
Protein 3g6%
Vitamin A 24472IU489%
Vitamin C 5mg6%
Calcium 88mg9%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Candied Sweet Potatoes are delicious, and easy to make for dinner or a holiday feast! Soft, caramelized, & baked in an amazing sauce, you'll love 'em!

 

 

Easy Creamed Spinach

Enjoy this copycat recipe for the Easy Creamed Spinach served at a famous steak house. A delicious, simple veggie dish, ready in under 20 minutes.
Enjoy this copycat recipe for the Easy Creamed Spinach served at a famous steak house. A delicious, simple veggie dish, ready in under 20 minutes.

I first tried creamed spinach many, many years ago in Southern California, at a restaurant called Gullivers. It was a standard side dish served with their famous prime rib, and whoa… was it good! Granted- creamed spinach is not the most drool-worthy dish to look at, but it sure tastes great! Many other restaurants serve this simple (but yummy) side dish, too. If you’ve never tried it, you may be surprised at just how good it is!

I found this recipe years ago in one of my “Top Secret” cookbooks from author Todd Wilbur, and use it to this day. This particular recipe is a copycat recipe for the creamed spinach that has been a signature side dish at another famous restaurant: Ruth’s Chris Steak House (with over 100 locations in the U.S. Mexico, and Canada).

The Origins Of This Recipe

The restaurant chain was founded in 1965 by Ruth Fertel, a single mom, who bought a steak house (Chris Steak House) that was for sale. She bought it as a business opportunity, even though she didn’t know too much about running a restaurant (or cooking steaks). She taught herself how to do both, and her restaurant became a local success from her very first opening day.

Now 55 years later, this restaurant chain is still enjoying widespread success, and their creamed spinach is still on the menu as a Ruth’s Chris Steak House classic side dish. Guess what? It’s really EASY to make this copycat recipe at home… here’s how:

How To Make Easy Creamed Spinach

The recipe calls for frozen chopped spinach, which is extremely convenient, and a wonderful time saver! Place a 9-10 ounce package of frozen chopped spinach in a medium saucepan, and cook according to the package directions. The frozen spinach is cooked with a little  water in a covered saucepan in a very short amount of time.

Once done cooking, drain or squeeze out all the liquid out of the spinach. I use a strainer for this step. Place the cooked spinach into a strainer that is set over a bowl (to catch all the drained juice). Press on the spinach with the back of a spoon to help press out the juice. It’s important to get rid of as much juice as possible. Discard the juice when done, and set the spinach aside.

Frozen spinach is cooked according to package directions.All the liquid is pressed out of the cooked spinach using a strainer.

Cooking The Creamed Spinach

Melt the butter in a large skillet, stirring it occasionally so it won’t burn. Once the butter has melted, add flour to the skillet, and whisk the flour into the melted butter, until smooth.

Pour heavy whipping cream into the skillet, whisking to combine the ingredients. Cook the cream sauce on medium low heat for 2-3 minutes, stirring constantly, until the sauce thickens. Be careful to not let the sauce come to a boil after adding the whipping cream.

Flour, and then whipping cream is whisked into melted butter in skillet.

Now it’s time to add the cooked, drained spinach, along with generous pinches of salt, pepper, nutmeg, and cayenne pepper to the skillet. Stir well, to combine. Continue cooking the easy creamed spinach for 2-4 minutes, stirring often, until fully combined and heated through.

Easy creamed spinach is cooked until it thickens, and is heated through.

Ready To Serve Easy Creamed Spinach

Once the creamed spinach is fully mixed and heated through for 2-4 minutes, it is ready to serve! Give it a quick taste, and add additional salt, if desired, to suit your taste. Make sure the spinach is hot, place it in a serving dish, and enjoy! This veggie side dish will compliment a lot of meat entrees, but we enjoy it the most served alongside a grilled steak (or prime rib, in a restaurant!).

The recipe as written makes 4 servings. Any leftovers you might have may be covered and stored in the refrigerator for 2-3 days. Place in a microwave to reheat, and then give it a good stir.

A bowl of easy creamy spinach, ready to serve.The easy creamed spinach served as a side dish for steak and baked potato.

I really hope you enjoy this delicious, yet simple, creamed spinach side dish! Thank you for stopping by, and sincerely trust you have a wonderful day. The printable recipe card is at the bottom of this post, for ingredient list and specific instructions.

Looking For Other Vegetable Side Dishes?

You can find all of my veggie recipes in the Recipe Index, which is located at the top of the page. I have quite a few yummy recipes, including:

Interested In More Recipes?

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

Original recipe source: The book “Top Secret Restaurant Recipes”, by Todd Wilbur, published by The Penguin Group in 1997, page 263

Easy Creamed Spinach
Prep Time
17 mins
Cook Time
0 mins
Total Time
17 mins
 

Enjoy this copycat recipe for the Easy Creamed Spinach served at a famous steak house. A delicious, simple veggie dish, ready in under 20 minutes.

Category: Side Dish, Vegetable Dish
Cuisine: American
Keyword: easy creamed spinach
Servings: 4
Calories Per Serving: 182 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 9-10 ounces frozen chopped spinach
  • 2 Tablespoons butter
  • Tablespoons all purpose flour
  • ½ cup heavy whipping cream
  • ¼ teaspoon salt , plus more to taste, if desired
  • 1 pinch black pepper/nutmeg/cayenne pepper , 1 generous pinch per spice
Instructions
  1. Place frozen chopped spinach in a medium saucepan; cook according to package directions. Once done, drain or squeeze out all liquid from spinach. Place spinach in a strainer set over a bowl (to catch drained juice). Press spinach with the back of a spoon to drain as much juice as possible. Set aside.

  2. Melt butter in a large skillet, stirring occasionally so it won't burn. Add flour; whisk flour into butter until smooth. Add whipping cream to skillet, whisking to combine. Cook sauce on medium low heat for 2-3 minutes, stirring constantly, until sauce thickens. Do not let sauce come to a boil.

  3. Add spinach, along with generous pinches of salt, pepper, nutmeg, and cayenne pepper to the sauce. Stir well. Continue cooking for 2-4 minutes, stirring often, until ingredients are fully combined and heated through. Serve hot, and enjoy.

  4. Store any leftovers (covered) in refrigerator for 2-3 days; they can be reheated in microwave.

Nutrition Facts
Easy Creamed Spinach
Amount Per Serving (1 (1/4 of total))
Calories 182 Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 10g63%
Cholesterol 56mg19%
Sodium 254mg11%
Potassium 243mg7%
Carbohydrates 6g2%
Fiber 2g8%
Sugar 1g1%
Protein 3g6%
Vitamin A 8092IU162%
Vitamin C 4mg5%
Calcium 102mg10%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Enjoy this copycat recipe for the Easy Creamed Spinach served at a famous steak house. A delicious, simple veggie dish, ready in under 20 minutes.

Air Fryer French Fries

Grab 2 russet potatoes and your air fryer, and get ready to make some delicious, crispy air fryer french fries to munch on with your favorite meal!
Grab 2 russet potatoes and your air fryer, and get ready to make some delicious, crispy air fryer french fries to munch on with your favorite meal!

I don’t know about you, but we sure love french fries! I love ’em dipped in ketchup, my husband dips them in BBQ sauce, and one of our sons enjoys them dunked in ranch dressing!

Normally I deep fry homemade french fries in hot oil, but we also enjoy making air fryer french fries. When we air fry them, they are cooked in super hot air, and require a lot less oil to crisp them up! Less calories, but equally delicious. They’re also very easy to make. Here’s how to make them:

NOTE: The key to this recipe is this: Remember to allow an extra 30 minutes before cooking to soak the potatoes in water to remove excess starch. The fries themselves don’t take much time to cook, but pre-soaking them will yield the best results!

Prepare The Potatoes

We like the taste of air fryer french fries with the peel left ON the potatoes, but that is your choice. To prepare the potatoes, take 2 medium russet potatoes, and scrub them really well, to remove any dirt. Slice the potatoes lengthwise into 1/2″ slices, then cut each slice into fry sized “sticks” (as shown below).

Raw potatoes are cleaned, then sliced into fry shapes before cooking.

Potatoes have a lot of starch in them, so it is best to remove some of that starch before cooking. This will help the potatoes get crispy when cooked. Place the raw potatoes into a large bowl. Cover them with water, and let them soak for 30 minutes.

After 30 minutes, drain the water off of the potatoes, and give them a rinse. Lots of starch has now been removed from the potatoes. Place the potatoes onto paper towels and pat them dry. Now we’re ready to go!

French fries are soaked in water for 30 minutes before draining and cooking.The fries are patted dry before oil and seasoning are added.

Season The Air Fryer French Fries

Before you season the potatoes, turn on the air fryer and preheat it to 380°F. While it preheats, place the dry potatoes into a large bowl. Drizzle them with vegetable oil (or your choice of oil) . Gently toss to coat them with oil, and then season with salt and pepper. Add any other seasonings you want at this point (garlic powder, seasoning salt, etc.). Stir to combine.

Fries are seasoned with oil, salt and pepper before cooking.

Once the air fryer has preheated, place the seasoned potato fries in the basket of your air fryer. Try to place them in a single layer, for the best results. This will allow the super hot air to circulate around the fries, which is how they cook well.

The air fryer basket holds a single layer of seasoned fries.

Cook The Air Fryer French Fries

Cook the air fryer french fries at 380°F for 5 minutes. Pause the machine, and give the fries a good shake. Cook another 5 minutes, and then shake them once again. If “shaking” isn’t your thing, move them around a bit using tongs. Try to put them back into a single layer after each “shake”. Now they’ve cooked for 10 minutes.

Air fryers tend to have temperature variances, so keep an eye on them from this point on. Cook the fries for 3-4 more minutes. Check them to see if they have reached a desired crispness. If not, pop ’em back in for a couple more minutes. By now they should be done. The final cooking time will also depend on the thickness of your fries.

Air fryer french fries in basket of machine after cooking.

Serve The Air Fryer French Fries

Once the fries have fully cooked, they should be golden brown, slightly crispy on the outside, and soft on the inside. Serve with a dipping sauce of your choice, and dig in! They really are quite simple to make, and taste delicious.

If making a large quantity, repeat the process with the rest of the potatoes, while the air fryer is still hot! Hope you enjoy these fries… we sure do.

A plate full of air fryer french fries, and dipping ketchup on the side.

Thanks for stopping by. I appreciate you taking the time to do so, and hope you will consider making air fryer french fries for those you love. Take care, and have a great day.

Looking For More AIR FRYER Recipes?

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

Interested In More Recipes?

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

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Author's signature

Recipe adapted from: The recipe booklet that came with my Cosori air fryer.

Air Fryer French Fries
Prep Time
5 mins
Cook Time
14 mins
Soaking Time (inactive)
30 mins
Total Time
49 mins
 

Grab 2 russet potatoes and your air fryer, and get ready to make some delicious, crispy air fryer french fries to munch on with your favorite meal!

Category: Appetizer/Snack, Side Dish, Vegetable Dish
Cuisine: American
Keyword: air fryer french fries
Servings: 3
Calories Per Serving: 193 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 2 medium russet potatoes
  • 2 Tablespoons vegetable oil , or oil of choice
  • ½ teaspoon salt , or more to suit your taste
  • ¼ teaspoon black pepper , or more to suit your taste
Instructions
  1. Scrub potato skins well, to remove any dirt. Slice potatoes lengthwise into 1/2" slices, then cut each slice into fry sized "sticks". Place raw potatoes into a large bowl, cover with water, and let them soak for 30 minutes (this removes a lot of starch). After 30 minutes, drain water , then give potatoes a rinse. Pat potatoes dry with paper towels.

  2. Preheat air fryer to 380°F. Place dry potatoes into a large bowl. Drizzle with 2 Tablespoons oil. Gently toss to coat, and then season with salt/pepper, and stir to combine. **Add any additional seasonings you want (garlic powder, seasoning salt, etc.). Once the air fryer has preheated, place seasoned fries in basket of air fryer, in a single layer, for best results.

  3. Cook at 380°F for 5 minutes. Pause machine, and give fries a good shake. Cook for an additional 5 minutes, and then shake once again or move them around a bit using tongs, keeping them in a single layer after each "shake". Because air fryers tend to have temperature variances, set the timer and cook for 3-4 more minutes. Check to see if they've reached your desired crispness. If not, pop 'em back in for a couple more minutes. By that time they should be done (final cooking time will also depend on the thickness of your fries!). Taste, and add more salt/pepper, if desired. Remove, and serve with your favorite dipping sauce. Enjoy!

Nutrition Facts
Air Fryer French Fries
Amount Per Serving (1 (1/3 of total))
Calories 193 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 8g50%
Sodium 395mg17%
Potassium 592mg17%
Carbohydrates 26g9%
Fiber 2g8%
Sugar 1g1%
Protein 3g6%
Vitamin C 8mg10%
Calcium 18mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Grab 2 russet potatoes and your air fryer, and get ready to make some delicious, crispy air fryer french fries to munch on with your favorite meal!

Zucchini Nut Bread

This simple recipe for zucchini nut bread yields two standard-sized loaves. The bread is EASY to make (honest!), and tastes absolutely delicious!This simple recipe for zucchini nut bread yields two standard-sized loaves. The bread is EASY to make (honest!), and tastes absolutely delicious!

My husband and I are spending “quality time” staying at home during the ongoing viral health scare currently spreading it’s reach around the world. A few days ago I decided to make a couple loaves of my old “stand by” zucchini nut bread recipe to have around the house, for us to enjoy for breakfast or an afternoon snack, as we “hunker down”.

This delicious recipe makes two standard sized loaves of zucchini bread, which equals out to about 16 slices. Since it is a very easy recipe to prepare, it was a fantastic way to use one of my large zucchinis in the fridge, to make several breakfasts (or snacks). This is a wonderful slightly sweet, cinnamon spiced bread, and it tastes wonderful! Here’s how to make it:

Prepare The Batter For Zucchini Nut Bread

Place the eggs in a large mixing bowl (or the base of a stand mixer), and lightly beat them. Add granulated sugar, vegetable oil, and vanilla extract to the eggs. Mix well (with stand mixer or hand held electric mixer), to fully combine these “wet ingredients”.

Eggs, sugar, oil, and vanilla are mixed together in large bowl.

Preparing The Zucchini

Grate the zucchini onto absorbent paper towels, leaving the peel ON. Once you’re finished grating, lightly press the zucchini with more paper towels, to dry the zucchini and remove LOTS of moisture.

Add the grated zucchini to the wet ingredients in the bowl, and beat again, just until the ingredients are combined.

Unpeeled zucchini is grated, then dabbed with paper towels to absorb moisture.The grated zucchini is added to the wet bread ingredients and mixed together.

Now add the dry ingredients (flour/cinnamon/salt/baking soda and baking powder) to the wet ingredients, and mix until everything is combined. If using a stand mixer, once the ingredients are fully combined, remove the bowl from the base.

The "dry" ingredients are then combined with the "wet" ingredients in bowl.

STIR in the chopped pecans (or walnuts, if using). Whoo Hoo… that’s it! Now the batter for your zucchini nut bread is ready to bake!

Chopped pecans (or walnuts) are stirred into the bread batter.

Baking The Zucchini Nut Bread

Lightly grease or spray two 9×5″ bread loaf pans on the bottom and sides. Divide the zucchini nut bread batter between the two pans. Place the pans on the middle rack in a preheated 325°F oven. Bake for 1 hour, or until a toothpick inserted into the top of the bread comes out clean.

Remove the baking pans to a wire rack and let cool for 10-15 minutes, before attempting to remove the zucchini nut bread from the pan. When ready to remove, run a butter knife around the edges of the pan, then turn pan over, to release the bread.

Zucchini nut bread batter is evenly divided into 2 greased loaf pans to bake.Here are the golden brown loaves of zucchini nut bread. hot from the oven.

Time To Slice The Bread And EAT!

Once the bread has been removed from the pan, and has cooled slightly, you can slice into this yummy treat, and serve it! We always enjoy  cutting a slice of zucchini nut bread, and eating it with some butter spread on it. YUM! It’s so good, and has a slight cinnamon flavor, too!

CAN YOU FREEZE THIS BREAD? YES!!!! We usually eat one loaf and freeze the other. If freezing, let the loaf (or loaves) completely cool down. Once cool, wrap each loaf tightly in plastic wrap, and then in aluminum foil, and store in the freezer, to have a loaf to enjoy another time!

 

Cooling loaves of bread on wire racks, before slicing.One slice of warm zucchini nut bread, smeared with butter, and ready to eat!

Hope you enjoy this recipe for zucchini nut bread! Thank you for taking the time to stop by for a visit. Have a wonderful day, even if circumstances look less than optimal. Beauty and joy can be found all around, if you earnestly seek to find it. May God bless you (and those you love) with good health and deep love for each other. Hang in there!

Looking For Other BREAD Recipes?

You can find all of my bread recipes in the Recipe Index, located at the top of the page. I have quite a few, including:

Interested In More Recipes?

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

You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
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Author's signature

Original recipe source: unknown (found handwritten on an old 3×5 index card)

Zucchini Nut Bread
Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
 

This simple recipe for zucchini nut bread yields two standard-sized loaves. The bread is EASY to make (honest!), and tastes absolutely delicious!

Category: Bread, Breakfast, Snack
Cuisine: American
Keyword: zucchini nut bread
Servings: 16 (2 loaves)
Calories Per Serving: 263 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 3 large eggs , lightly beaten
  • 2 cups granulated sugar
  • 1 cup vegetable oil
  • 3 teaspoons vanilla extract
  • 2 cups unpeeled, grated zucchini (approx. 1 large zucchini)
  • 3 cups all purpose flour
  • 3 teaspoons ground cinnamon
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • ¼ teaspoon baking powder
  • 1 cup chopped pecans (or walnuts)
  • non stick spray or grease (for pans)
Instructions
  1. Preheat oven to 325°F. Grease or spray two 9x5 loaf pans on the bottom and sides. Set aside.

  2. Place eggs in large mixing bowl (or the base of a stand mixer), and beat lightly. Add granulated sugar, vegetable oil and vanilla. Mix well (with stand mixer or hand held electric mixer), to combine.

  3. Grate unpeeled zucchini onto absorbent paper towels. Once done, press zucchini with more paper towels, to remove LOTS of moisture. Add zucchini to wet ingredients in bowl, and beat again, just until incorporated. Add flour/cinnamon/salt/baking soda and baking powder, and mix until everything is combined. STIR in the chopped pecans (or walnuts, if using).

  4. Divide batter between two greased loaf pans. Place pans on middle rack in preheated oven. Bake for 1 hour, or until a toothpick inserted into top of the bread comes out clean. Transfer baking pans to a wire rack; let cool 10-15 minutes, before attempting to remove bread. To remove, run a butter knife around the edges of the pan, then turn pan over, to release bread. Let cool (if desired), then slice and enjoy!

Recipe Notes

NOTE: If freezing, let bread cool completely. Wrap loaf in plastic wrap, then in aluminum foil, and store in freezer.

Nutrition Facts
Zucchini Nut Bread
Amount Per Serving (1 slice (1/16th of total))
Calories 263 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 2g13%
Cholesterol 40mg13%
Sodium 231mg10%
Potassium 119mg3%
Carbohydrates 45g15%
Fiber 1g4%
Sugar 26g29%
Protein 5g10%
Vitamin A 88IU2%
Vitamin C 3mg4%
Calcium 26mg3%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!This simple recipe for zucchini nut bread yields two standard-sized loaves. The bread is EASY to make (honest!), and tastes absolutely delicious!

Air Fryer Sweet Potatoes

It’s EASY to make absolutely delicious air fryer sweet potatoes! Topped with cinnamon, brown sugar, and butter, this filling veggie tastes amazing!
It's EASY to make absolutely delicious air fryer sweet potatoes! Topped with cinnamon, brown sugar, and butter, this filling veggie tastes amazing!

Do you enjoy sweet potatoes? We’ve been enjoying them recently, especially since I began cooking them in our Cosori air fryer. Sweet potatoes are incredibly high in Vitamin A, and loaded with beta carotene and fiber, so they’re not only filling, but delicious, too!

Sweet potatoes taste wonderful just the way they are… plainly cooked and unadorned. BUT we like to “spruce ’em up” with a couple of “add-ons” (butter, cinnamon and brown sugar) after they cook for even more great flavor! YUM!

My Grandma And Her Sweet Potatoes!

When I think about sweet potatoes, I ALWAYS think of my Grandma Viola. My grandma lived in Texas until her death, but used to come spend a couple months at a time at my parents home in California in her later years.

I remember my mom telling me that my elderly Grandma would eat a baked sweet potato or yam every night for dinner. She did that because she’d take out her dentures each evening, so a baked sweet potato would be soft enough to eat “without her teeth”. Ha Ha! True story!

Preparing Air Fryer Sweet Potatoes For Cooking

Making sweet potatoes in an air fryer is SUPER EASY and a bit quicker than baking them! NOTE: See the NOTES section of the printable recipe card below for instructions for baking them, if you do not have access to an air fryer.

Pick out sweet potatoes that are medium-sized, and both similar in weight. I made two, since I was only making them for my husband and myself. Scrub the potatoes very well, to remove any dirt. Once you’ve finished washing them, pat them dry with paper towels or a dish towel.

The sweet potatoes are washed, dried, and pieced with a fork before cooking.

Preheat your air fryer to 390°F. This typically takes 4-5 minutes. While the machine is preheating, lightly spritz or rub each sweet potato with vegetable or olive oil on all sides. Pierce the potatoes in several places (top and bottom) with a fork, because this helps them not to burst open during cooking!

When the air fryer is finished preheating, place the oiled and fork-pierced sweet potatoes into the basket.

Each sweet potato is rubbed or spritzed with oil lightly, before cooking.

Time To Cook Air Fryer Sweet Potatoes!

Cook the air fryer sweet potatoes at a temperature of 390°F for 30-35 minutes. Your cooking time may vary, due to differing weights of potatoes used. Each of the potatoes shown weighed about 9 ounces, and ended up taking 35 minutes to fully cook. If using larger or smaller potatoes, your cooking time will need to be altered slightly to adapt.

Check them at the 30 minute mark by pausing the machine and inserting a butter knife into the middle of the potatoes. When the knife meets no resistance, and the sweet potatoes are soft, they are fully cooked. If not quite done, place them back in the air fryer and continue cooking until ready.

Cook air fryer sweet potatoes at 390°F for 30 minutes, then check for doneness.

Once The Sweet Potatoes Are Fully Cooked

Once the potatoes are fully cooked, the skins will have darkened considerably, and be slightly crispy on the outside. Some of the juices may have also oozed out of the fork-punctures. Transfer the HOT potatoes directly to your serving plates.

When done, the skin on the sweet potatoes is very crisp and darkened in color.

Slice the sweet potatoes from top to bottom, and squeeze both ends of the potato to fluff up the insides.

Cut the sweet potato open, and fluff the insides with a fork.

Add 1 teaspoon butter and 1 heaping teaspoon brown sugar to each of the air fryer sweet potatoes, and then sprinkle lightly with cinnamon. Mix the toppings into the fluffed sweet potato, and then dig in! They are SO GOOD!

Two of the air fryer sweet potatoes, filled with butter, cinnamon and brown sugar.Mix the butter, brown sugar and cinnamon into the sweet potato and serve.

I hope you enjoy this recipe for air fryer sweet potatoes! We sure do. Have a wonderful day, friends, and thank you for taking the time to visit. Come back soon!

Looking For More AIR FRYER Recipes?

You can find all of my Air Fryer recipes in the Recipe Index, located at the top of the page. I have several, including:

Interested In More Recipes?

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

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

Author's signature

Air Fryer Sweet Potatotes
Prep Time
5 mins
Cook Time
30 mins
Total Time
35 mins
 

It's EASY to make absolutely delicious air fryer sweet potatoes! Topped with cinnamon, brown sugar, and butter, this filling veggie tastes amazing!

Category: Vegetable Dish
Cuisine: American
Keyword: air fryer sweet potatoes
Servings: 2
Calories Per Serving: 288 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For Potatoes:
  • 18 ounces sweet potatoes , approx. 9 ounces each
  • vegetable oil or olive oil , to rub on sweet potato skin before cooking
To Serve:
  • 2 teaspoons butter , or more to taste
  • 2 teaspoons brown sugar , a heaping teaspoon
  • cinnamon , a light sprinkling over each potato
Instructions
  1. Pick sweet potatoes that are medium-sized, and similar in weight. Scrub potatoes well, to remove any dirt. Pat them dry with paper towels or a dish towel.

  2. Preheat air fryer to 390°F. Lightly spritz or rub each sweet potato with vegetable or olive oil on all sides. Pierce potatoes in several places (top and bottom) with a fork. When machine is preheated, place sweet potatoes into air fryer basket.

  3. Cook at 390°F for 30-35 minutes. Your cooking time may vary, due to differing weights of potatoes used. Check them at the 30 minute mark. Insert a butter knife into the middle of the potatoes. If knife meets no resistance, they are fully cooked. If not done, place them back in the air fryer and continue cooking until ready. Transfer potatoes to serving plates.

To Serve:
  1. Slice potatoes open lengthwise, and squeeze both ends of the potato to fluff up the insides. Add 1 teaspoon butter and 1 heaping teaspoon brown sugar to each potato, and then sprinkle lightly with cinnamon. Mix the toppings into the fluffed sweet potato, and then dig in! Enjoy!

Recipe Notes

Caloric calculations and cooking time for this recipe were made using one 9 ounce sweet potato per serving. Please note: As the weight of potatoes can vary widely, calories per serving and cooking times will tend to vary, as well.

NO AIR FRYER? NO PROBLEM! Follow all directions, but place prepared sweet potatoes on a foil or parchment paper-lined baking sheet. Bake at 425°F for between 45-60 minutes, time dependent on the weight of the potatoes.

Nutrition Facts
Air Fryer Sweet Potatotes
Amount Per Serving (1 potato + toppings)
Calories 288 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 4g25%
Cholesterol 11mg4%
Sodium 177mg8%
Potassium 860mg25%
Carbohydrates 55g18%
Fiber 8g33%
Sugar 15g17%
Protein 4g8%
Vitamin A 36322IU726%
Vitamin C 6mg7%
Calcium 77mg8%
Iron 2mg11%
* 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 absolutely delicious air fryer sweet potatoes! Topped with cinnamon, brown sugar, and butter, this filling veggie tastes amazing!

 

Orange Glazed Carrots

Orange Glazed Carrots are a simple but delicious side dish, featuring buttery, marmalade coated carrots, pecans, fresh ginger and cinnamon!
Orange Glazed Carrots are a simple but delicious side dish, featuring buttery, marmalade glazed carrots, pecans, fresh ginger and cinnamon!

Most of my life I have not been a huge fan of cooked carrots. We enjoy them in casseroles, or cooked with a pot roast, and have occasionally oven-roasted them (see here for my recipe). I think they taste pretty good cooked or roasted, it’s just not my favorite way to eat them.

Well, my opinion of cooked carrots changed recently because of THIS recipe for orange glazed carrots! The recipe uses frozen carrots, which is really convenient, too! Oh. My. Goodness. These little orange things are so good I could have eaten the entire bowl of ’em by myself! But I didn’t (thank goodness!).

Cooked sliced carrots are coated in a simple marmalade glaze that also has cinnamon, butter, pecans, and finely grated ginger. Whoa… this veggie side dish is a treat for the taste buds! Here’s how to make this dish:

First Things First – Cook the Carrots!

Cook the frozen sliced carrots, according to the package instructions. Using frozen sliced carrots makes this recipe sooo easy! When done, drain the water out of the pan. Set the carrots aside while you cook the marmalade glaze.

Frozen carrots are cooked before adding them to a marmalade glaze.

Making The Orange Marmalade Glaze Is EASY!

Melt the butter in a skillet on low heat. Add orange marmalade to the melted butter (I used my homemade!), and stir to combine. Continue to keep the heat on very low while you make the orange marmalade glaze.

Once the two ingredients are combined, grate fresh ginger into the glaze. Use a micro-plane or the very small section of your hand held box grater to do this.

Orange marmalade and melted butter are combined in skillet.Fresh ginger is finely grated and added to marmalade and butter in skillet.

Now add the chopped pecans, and stir everything to combine, while still cooking on low heat. Add the cooked, well-drained carrots to the skillet. Stir well, to coat the carrots with the sweet, sticky orange glaze.

Chopped pecans are added to marmalade glaze in skillet.The cooked carrots are now added to the orange glaze in skillet.

Final Step!

The last thing you need to do is sprinkle the cinnamon over the carrots and stir well, to combine all the ingredients with that wonderful glaze.

Cook the orange glazed carrots until everything is fully heated through, and then it’s ready to eat! The glaze should be covering all the carrots, and be really hot at this point!

A light sprinkling of cinnamon adds to the flavor of the orange glazed carrots.

Time To Serve The Orange Glazed Carrots!

Carefully transfer the hot, orange glazed carrots to a serving bowl. Now this simple side dish is ready to dig into, alongside your favorite dinner entree! We enjoyed it alongside juicy pork tenderloin slices.

The buttery carrots will be tender, slightly sweet from the orange marmalade, and those yummy pecans give them a bit of crunch! Fresh ginger and cinnamon provide extra flavor to this yummy vegetable dish!

The orange glazed carrots with pecans are served in a white bowl.A close up view of a bowl of orange glazed carrots, ready to eat!

This Recipe Can Also Be Made In A Slow Cooker

This recipe can also be adapted to prepare in a slow cooker, using fresh, sliced carrots. I have included those instructions in the NOTES section of the printable recipe card at the bottom of this page, for your convenience!

Well, I truly hope you enjoy making and eating these yummy orange glazed carrots. They compliment many main dishes, and I hope you (and those you love), will really like them. Have a wonderful day, and may God bless you.

Looking For More VEGGIE SIDE DISHES?

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

Interested In More Recipes?

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

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

Author's signature

Original recipe source: Unknown (found handwritten on an old 3×5 card in one of my very OLD recipe boxes)

Orange Glazed Carrots
Prep Time
8 mins
Cook Time
5 mins
Total Time
13 mins
 

Orange Glazed Carrots are a simple but delicious side dish, featuring buttery, marmalade glazed carrots, pecans, fresh ginger and cinnamon!

Category: Side Dish, Vegetable Dish
Cuisine: American
Keyword: orange glazed carrots
Servings: 4
Calories Per Serving: 180 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 12 ounces frozen sliced carrots
  • 3 Tablespoons butter
  • 3 Tablespoons orange marmalade
  • 1 teaspoon finely grated fresh ginger
  • 2 Tablespoons chopped pecans (or walnuts)
  • teaspoon cinnamon
Instructions
  1. Cook frozen sliced carrots until tender, according to package instructions (usually 6-8 minutes). When done, drain water from pan. Set carrots aside.

  2. Make The Glaze: Melt butter in a skillet, on very low heat. Add orange marmalade, and stir to combine. Continue to cook on low heat. Add finely grated fresh ginger, followed by the chopped pecans, stirring to combine.

  3. Now add the cooked, drained carrots to the skillet. Stir well, to coat carrots with glaze. Sprinkle with cinnamon. Stir to combine, and heat on low until the carrots are fully heated through. Serve hot, and enjoy!

Recipe Notes

NOTE: This recipe can also be made in a slow cooker. Place 6 peeled, sliced FRESH carrots with other ingredients into slow cooker, and cook on LOW HEAT for 2-3 hours, or until carrots have become tender.

Nutrition Facts
Orange Glazed Carrots
Amount Per Serving (1 g)
Calories 180 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 6g38%
Cholesterol 23mg8%
Sodium 142mg6%
Potassium 294mg8%
Carbohydrates 19g6%
Fiber 3g13%
Sugar 13g14%
Protein 2g4%
Vitamin A 14471IU289%
Vitamin C 6mg7%
Calcium 41mg4%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Orange Glazed Carrots are a simple but delicious side dish, featuring buttery, marmalade glazed carrots, pecans, fresh ginger and cinnamon!

Broccoli Corn Casserole

Broccoli Corn Casserole is a delicious, easy to prepare, baked veggie side dish, with corn, broccoli, onions, spices, and a buttery crumb topping!
Broccoli Corn Casserole is a delicious, easy to prepare, baked veggie side dish, with corn, broccoli, onions, spices, and a buttery crumb topping!

Over 40 years ago I got a recipe box, and started keeping track of ideas I found in magazines, books, etc. I would quickly scrawl them out on a 3×5 index card, and then file them away to cook “someday”.

Well… this recipe for broccoli corn casserole is one of those recipes! Recently I went rooting around in this very old recipe box, looking for ideas, and found this one. Now it didn’t have the recipe source on it (had no idea so many years ago that I would blog about food), so I don’t know where it came from.

What I CAN tell you is that this broccoli corn casserole is EASY TO MAKE AND YUMMY. Cream-style corn, frozen o fresh broccoli, onion, egg, and simple spices make up the foundation of this simple side dish! The ingredients are mixed, then topped with a buttery topping and baked. That’s IT! Here’s how to make it:

A Little Bit Of Prep

Two things need to be done before assembling the casserole. I found it easy to do both at the same time, which shaved some time off the prep.

Cook broccoli florets whether you will be using frozen or fresh. EASY. Once cooked, you can cut them into smaller pieces. In a separate skillet, cook the chopped onions for about 4-5 minutes until cooked through (no need for oil or anything!). Set broccoli and onions aside.

Broccoli and chopped onions are cooked before assembling casserole.

Assemble The Broccoli Corn Casserole

Okay… now it’s time to put this simple casserole together! Grab a medium sized mixing bowl, and add a can of cream-style corn, the cooked broccoli, onions, salt, pepper, and garlic powder.

Stir these ingredients together until fully combined. Once combined, add a well-beaten egg to the mixture, and stir, to incorporate. NOTE: The reason to add the egg AFTER everything else is combined is so the onions and broccoli have cooled a bit, so the egg won’t scramble when added.

Creamed corn, onions, broccoli and spices are combined in bowl.Beaten egg is added to the broccoli corn casserole ingredients.

Spray a 1½ quart oven-safe dish with non-stick cooking spray. Pour the broccoli corn casserole ingredients into the dish.

The casserole is poured into a greased oven-safe dish before baking.

Add The Buttery Crumb Topping

Place crackers in a resealable plastic bag, and finely crush them using a rolling pin or mallet. I used Ritz crackers, but you can certainly use what you have available.

Once the crackers are crushed well, mix the crumbs with melted butter until a nice topping comes together. Sprinkle the crumb topping evenly over the surface of the casserole.

Crackers are smashed into crumbs and combined with melted butter for topping.Buttery crumb topping is added to top of broccoli corn casserole before cooking.

Bake The Bacon Corn Casserole

Place the dish onto the middle rack of a preheated 350°F oven, and let the veggie casserole bake for 30-35 minutes. When done, the crumb topping should be light golden brown and any liquid should be bubbly around the edges.

If you want the topping to be more deeply browned, leave the dish on the middle rack and turn the oven broiler on for just a couple minutes. Keep an eye on it!

After baking, the casserole cools for a couple minutes before serving.

Time To EAT!

Once the broccoli corn casserole is finished baking, remove it from the oven. Place the dish on a wire rack and let it cool for about 5 minutes before serving. This allows time for the casserole to firm up just a bit after cooking.

The veggie casserole will pair nicely with chicken, pork beef or fish. I served it with some simple Cajun chicken strips this time, and it was a wonderful side dish! Leftovers can be stored (covered) in the refrigerator for several days.

A peek at the insides of the broccoli corn casserole.Chicken strips are served with the broccoli corn casserole.

Hope you enjoy this simple side dish! We really did, and love the fact that it is so very easy to make! Have a wonderful day, and thanks for visiting. Come back soon!

Looking For More Vegetable Dishes?

You can find all of my recipes in the Recipe Index, located at the top of the page. A few favorite vegetable dishes you might enjoy include:

Interested In More Recipes?

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

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

Author's signature

Original recipe source: unknown (recipe found on a 3×5 index card in an old recipe box).

Broccoli Corn Casserole
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
 

Broccoli Corn Casserole is a delicious, easy to prepare, baked veggie side dish, with corn, broccoli, onions, spices, and a buttery crumb topping!

Category: Side Dish, Vegetable Dish
Cuisine: American
Keyword: broccoli corn casserole
Servings: 6
Calories Per Serving: 143 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 14.75 ounces cream style corn (canned)
  • 10 ounces broccoli, cooked , fresh OR frozen
  • 1 large egg , beaten
  • 1 small brown onion , chopped and sauteed
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • ¼ teaspoon garlic powder
  • 2 Tablespoons butter , melted
  • ½ cup crackers (crushed) , I used 10 Ritz crackers
Instructions
  1. Cook broccoli florets (frozen or fresh). Once cooked, cut them into smaller pieces. In separate skillet, cook onions for 4-5 minutes until cooked through (no need for oil). Set broccoli and onions aside.

  2. In a medium bowl, add corn, broccoli, onions, salt, pepper, and garlic powder. Stir these ingredients together until combined. Add a beaten egg to the mixture, and stir until incorporated. NOTE: Add egg AFTER everything else is combined so onions and broccoli have cooled a bit, so the egg won't scramble when added. Spray a 1½ quart oven-safe dish with non-stick cooking spray, and then pour casserole ingredients into dish.

  3. Place crackers in a resealable plastic bag, and finely crush them using a rolling pin or mallet. Once crushed well, mix crumbs with melted butter to combine. Sprinkle crumb topping evenly over surface of casserole.

  4. Place dish onto the middle rack of a preheated 350°F oven, and bake for 30-35 minutes. When done, crumb topping should be golden brown and casserole should be bubbly around the edges. TIP: If you want topping to be deeply browned, leave the dish on middle rack and turn broiler on for a couple minutes. Keep an eye on it! Remove dish from oven. Place dish on wire rack to cool for 5 minutes before serving. This allows time for the casserole to firm up just a bit after cooking. Serve, and enjoy! Store leftovers (covered) in refrigerator.

Recipe Notes

For the cracker topping, I used Ritz crackers, but almost any type of cracker will work.

Nutrition Facts
Broccoli Corn Casserole
Amount Per Serving (1 g)
Calories 143 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 3g19%
Cholesterol 45mg15%
Sodium 499mg22%
Potassium 279mg8%
Carbohydrates 20g7%
Fiber 2g8%
Sugar 4g4%
Protein 4g8%
Vitamin A 514IU10%
Vitamin C 46mg56%
Calcium 40mg4%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Broccoli Corn Casserole is a delicious, easy to prepare, baked veggie side dish, with corn, broccoli, onions, spices, and a buttery crumb topping!