Category: Vegetable Dishes

Baked Parmesan Zucchini Fries

Baked Parmesan Zucchini Fries are a delicious side dish or appetizer! Baked until crispy, and served with dipping sauce, these “fries” will be a big hit!Baked Parmesan Zucchini Fries are a delicious side dish or appetizer! Baked until crispy, and served with dipping sauce, these "fries" will be a big hit!

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

The zucchini are crispy on the outside, and have lots of flavor with the simple coating, and the PLUS is that they are BAKED, not FRIED. They are really very easy to prepare, and it’s a great way to get more veggies into the food rotation!

It’s easy to get these veggies into everyone, in a fun way (especially if the kids like French fries)!  Zucchini fries are delicious baked and eaten without any accompaniments, but I like to dip them in a tasty sauce (or ranch dressing).

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

Making The Sauce/Dip For Baked Parmesan Zucchini Fries

This time I made up a quick and simple Mexican-spiced dip/sauce (with some of my favorite spices), to serve on the side. I made the sauce by combining non-fat plain Greek yogurt with a Tablespoon of mayonnaise. I then added cumin, garlic powder, chili powder, and paprika, and mixed until blended.

The dipping sauce has good Southwestern flavor, but is not too spicy, by the way! Make ahead, cover,  and refrigerate until ready to use.

Ingredients for dipping sauce for Baked Parmesan Zucchini Fries.

How To Cut Zucchini For Zucchini Fries

I used a green zucchini and a yellow zucchini to make the fries. After slicing the ends off, they were cut like this:

  • #1 Cut each in half in the middle.
  • #2 Cut each half in half lengthwise.
  • #3 Cut those pieces into 4 lengthwise slices each (so they are wedges about 1/2 an inch wide).

Zucchini is sliced into wedges to make Baked Parmesan zucchini fries.

In a small bowl, place two eggs. Lightly beat the eggs until they are fully combined. In a separate bowl, place Panko crumbs and Parmesan cheese. Add the garlic powder, salt, pepper, paprika and Italian seasoning, and stir until combined.

Beaten eggs, and panko bread crumbs are needed to coat zucchini fries before baking.

Prepping Zucchini Fries For Baking

Dip the zucchini wedges, one at a time into the egg mixture to coat. Shake off excess egg back into bowl, and then dip and roll in Panko mixture to coat all sides.

Zucchini fries are coated with panko breadcrumbs before baking.

Place each coated piece of zucchini on a baking sheet which has been lined with aluminum foil, covered with non-stick spray. Repeat until all “fries” have been coated.  Make sure to keep wedges separated on foil.

Parmesan zucchini fries are placed in single layer onto baking sheet to bake.

Cooking The Baked Parmesan Zucchini Fries

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

Baked Parmesan Zucchini Fries are golden brown and crispy after baking.

Time To Eat!

Transfer zucchini fries to a platter, and serve with dipping sauce (if desired). They taste the very best when served hot, crispy, and fresh!

Baked Parmesan Zucchini Fries are served with dipping sauce.

Baked Parmesan Zucchini Fries on red platter, with dipping sauce.

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

Looking For More APPETIZER Recipes?

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

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do 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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Baked Parmesan Zucchini Fries / The Grateful Girl Cooks!

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

0 from 0 votes
Baked Parmesan Zucchini Fries
Prep Time
10 mins
Cook Time
22 mins
Total Time
32 mins
 
Baked Parmesan Zucchini Fries are a delicious side dish or appetizer! Baked until crispy, and served with dipping sauce, these "fries" will be a big hit!
Category: Side Dish / Appetizer
Cuisine: American
Keyword: baked Parmesan zucchini fries
Servings: 32 fries
Calories Per Serving: 18 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 2 zucchini (medium sized- I used 1 green and 1 yellow)
  • 2 eggs , beaten lightly
  • 1/2 cup Panko bread crumbs
  • 1/4 cup grated Parmesan cheese
  • 1/4 teaspoon Italian seasoning
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon paprika
For Dipping Sauce:
  • 1/2 cup non-fat Greek yogurt (can substitute sour cream)
  • 1 Tablespoon Mayonnaise
  • 1/4 teaspoon EACH of spices (chili powder, ground cumin, garlic powder and paprika)
Instructions
To Make Dipping Sauce:
  1. Mix Greek yogurt, mayonnaise, cumin, garlic powder, chili powder, and paprika in small bowl until blended. Cover, and refrigerate until ready to use.
To Make Zucchini Fries:
  1. Cut both ends off each zucchini (discard). Cut each zucchini in half across the middle, then cut each half in half lengthwise, then cut those pieces into 4 lengthwise slices each (so they are wedges about 1/2 an inch wide). You should have 32 wedges.
  2. In a bowl, lightly beat eggs until combined. Set aside.
  3. In another bowl, mix Panko crumbs, Parmesan cheese, garlic powder, salt, pepper, paprika and Italian seasoning until combined.
  4. Dip zucchini wedges, one at a time into the egg mixture to coat. Shake excess egg back into bowl, then dip and roll zucchini slice in Panko mixture to coat all sides. Place each coated piece of zucchini on baking sheet lined with foil, and sprayed lightly with non-stick spray. Repeat until all "fries" have been coated. Keep wedges separated. Spray the top of the zucchini with cooking spray, or lightly drizzle with olive oil.
  5. Bake in preheated 425 degree oven for 22-25 minutes, turning zucchini slices over, half way through cooking time. When done, zucchini should be crisp on the outside and lightly browned. Transfer zucchini fries to a platter, and serve with dipping sauce (if desired).
Nutrition Facts
Baked Parmesan Zucchini Fries
Amount Per Serving (4 wedges)
Calories 18
% Daily Value*
Cholesterol 11mg4%
Sodium 45mg2%
Potassium 42mg1%
Carbohydrates 1g0%
Protein 1g2%
Vitamin A 55IU1%
Vitamin C 2.2mg3%
Calcium 17mg2%
Iron 0.1mg1%
* Percent Daily Values are based on a 2000 calorie diet.

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

Potato Hash with Rosemary

Potato Hash with Rosemary is easy to prepare, seasoned with salt, pepper, onion, and fresh rosemary. A simple side dish for beef, pork, and poultry!Potato Hash with Rosemary is easy to prepare, seasoned with salt, pepper, onion, and fresh rosemary, and is a simple side dish for beef, pork, and poultry.
If you are looking for a simple vegetable side dish to serve with beef, poultry or pork, may I suggest this simple yet delicious Potato Hash With Rosemary? I found the recipe for a potato hash side dish in a Southern Living cookbook I bought while on vacation in Washington state earlier this summer.

The recipe couldn’t be simpler! A baking potato, sweet potato, onion, garlic, fresh rosemary, and light seasonings are cooked together until tender, and then served. The potato hash with rosemary was a wonderful side dish for a chicken dinner I fixed recently. I want to share this easy recipe with YOU, in the hope that you will want to try it, too!

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

How To Make Potato Hash

Here’s how to make the potato hash:  First, prep the ingredients (truly this is easy, and it’s the “hardest” part of the whole recipe).  Peel and cube potatoes, mince garlic, chop onion and fresh rosemary.

Russet and sweet potatoes on plate with herbs.

Time To Cook!

Heat the olive oil in a non-stick skillet on medium-low heat. Add the rest of the ingredients except for the garnish. This includes the potato, sweet potato, onion, garlic, a Tablespoon of fresh rosemary, salt, and pepper. Stir these ingredients together.

Cover the skillet and cook, on medium-low heat, for 20-25 minutes, stirring and turning occasionally, until the potatoes are tender.

Potatoes, rosemary, onions and spices are cooked in skillet.

Time To Serve The Potato Hash With Rosemary!

When done, transfer potato hash to serving dish and garnish with fresh sprigs of rosemary. Serve hot, and enjoy this simple veggie side dish!

The finished potato hash is served with a sprig of fresh rosemary as garnish.

I think this potato hash with rosemary looks pretty good… and guess what? It TASTES good, also! Win-Win!

Potato Hash with Rosemary is served on white plate

I enjoy finding and trying new recipes for side dishes, and glad I found this one for potato hash. Hope you have the opportunity to try making it, as well, and trust you enjoy it. Sure do hope you have a fantastic day, friends. I am grateful today for another GORGEOUS warm summer day here in Oregon.

Looking for More Recipes Featuring POTATOES?

You can find ALL my recipes in the Recipe Index, located at the top of the page. I have some wonderful recipes using potatoes you might enjoy, including:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do 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 signatureRecipe Source: The cookbook “Southern Living – 1998 Annual Recipes”, Published 1998, Oxmoor House, Inc., Book Division of Southern Progress Corporation, page 16.

0 from 0 votes
Potato Hash with Rosemary
Prep Time
5 mins
Cook Time
20 mins
Total Time
25 mins
 
Potato Hash with Rosemary is easy to prepare, seasoned with salt, pepper, onion, and fresh rosemary, and is a simple side dish for beef, pork, and poultry.
Category: Side Dish
Cuisine: American
Keyword: potato hash
Servings: 4 servings
Calories Per Serving: 139 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 1 large baking potato , peeled and cubed
  • 1 large sweet potato , peeled and cubed
  • 1/4 cup chopped onion
  • 2 cloves garlic , minced
  • 2 Tablespoons olive oil
  • 1 Tablespoon chopped fresh rosemary
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • **Garnish (optional): fresh sprigs of rosemary
Instructions
  1. Heat olive oil in a non-stick skillet on medium-low heat. Add rest of ingredients except for garnish (potato, sweet potato, onion, garlic, Tablespoon of fresh rosemary, salt and pepper). Stir together.
  2. Cover skillet and cook (on medium-low) for 20-25 minutes, stirring occasionally, until potatoes are tender.
  3. When done, transfer potato hash to serving dish and garnish with fresh sprigs of rosemary.
  4. Serve hot, and enjoy this simple side dish!
Nutrition Facts
Potato Hash with Rosemary
Amount Per Serving (1 g)
Calories 139 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 1g6%
Sodium 312mg14%
Potassium 346mg10%
Carbohydrates 17g6%
Fiber 1g4%
Sugar 2g2%
Protein 1g2%
Vitamin A 4625IU93%
Vitamin C 5mg6%
Calcium 19mg2%
Iron 0.6mg3%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin to your Pinterest boards!Potato Hash with Rosemary is easy to prepare, seasoned with salt, pepper, onion, and fresh rosemary, and is a simple side dish for beef, pork, and poultry.

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Nanci’s 4-Bean Salad

This DELICIOUS, 4-Bean Salad is easy to make from scratch in 10 minutes, and is a perfect side dish for family celebrations, picnics, or potlucks!This DELICIOUS, 4-Bean Salad is easy to make from scratch in 10 minutes, and is a perfect side dish for family celebrations, picnics, or potlucks!

I love Summertime! Warm days of sunshine, and BBQ’s on the back deck, enjoying the company of friends and family. We also enjoy the variety of wonderful foods we share when we get together, including Nanci’s 4-Bean Salad, which can be made in under 10 minutes!

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

Where I Got The Recipe For This 4-Bean Salad

I received this recipe from a friend named Nanci that I was privileged to be in a Bible Study group with. She told me it was a GREAT 4-bean salad, and thought we might enjoy it!  With a grateful heart I jotted down the recipe. I’m pretty sure Nanci said she had been handed down the recipe from her mother-in-law. Once I got home, I added it to the BIG box of recipes on my desk that I want to try. There it sat in the huge pile of recipes I wanted to make.

I’ve been hanging on to her recipe for over a year now (shame on me), and FINALLY got around to making it.  Oh boy… am I glad I did! It is so very easy to make (in under 10 minutes), and the flavor is remarkable (even better than store-bought)! This 4-bean salad is so good (and PERFECT for summer picnics, BBQ’s or family get-togethers year round), I knew I wanted to share it on this blog!

How To Make Nanci’s 4-Bean Salad

Open the cans, and drain and rinse all of the beans. Place the drained green, wax, kidney and garbanzo beans, sliced green pepper and red onion in a large mixing bowl.

4 types of beans for salad, with green pepper and red onion in bowl.

In small separate bowl, whisk the oil, vinegar, sugar, salt and pepper together until sugar has dissolved. Pour this mixture over the beans, and stir gently to mix all ingredients together.

Dressing for bean salad is whisked together in bowl

Dressing for 4 bean salad is poured on ingredients

Cover the 4-bean salad well, and place it in the refrigerator. The flavor of this salad is best developed when it has been refrigerated for at least 8 hours or overnight! And that’s it! See how easy it is to make this wonderful 4-bean salad?

Chill And Serve Nanci’s 4-Bean Salad

Stir the salad occasionally during the refrigeration process. Once it has been thoroughly chilled (at least 8 hours), it is ready to serve. Place Nanci’s 4-Bean Salad into a nice serving bowl (big enough to hold 8 cups of salad), serve, and enjoy!

Nanci's 4-Bean Salad served in white bowl

Close up picture of bean salad in white bowl

The salad itself takes less than 10 minutes to throw together. I recommend mixing it up either EARLY in the morning for a late dinner OR making salad in the evening for serving the next day. However you choose to prepare it, I really think you will LOVE this delicious, flavor-filled simple 4-bean salad!  Have a great day, and thanks for stopping by. Please come back again soon.

Looking For More Side Salad Recipes?

All of my recipes can be found in the Recipe Index, located at the top of the page. A few of our favorite side salads 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!
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The Grateful Girl Cooks!
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Author's signature

Recipe Source: My friend, Nanci Peck

0 from 0 votes
Nanci's 4-Bean Salad
Prep Time
10 mins
Cook Time
0 mins
Total Time
10 mins
 
This DELICIOUS, 4-Bean Salad is easy to make from scratch in only 10 minutes, and is a perfect side dish for family celebrations, picnics, or potlucks!
Category: Salad
Cuisine: American
Keyword: 4 bean salad
Servings: 16 (1/2) cup servings (8 cups total)
Calories Per Serving: 144 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For Salad:
  • 1 can green beans
  • 1 can kidney beans
  • 1 can garbanzo beans
  • 1 can yellow wax beans
  • 1 small green bell pepper , sliced thin
  • 1 small red onion , sliced thin
For dressing:
  • 1/3 cup vegetable oil
  • 2/3 cup white vinegar
  • 3/4 cup granulated sugar
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
Instructions
  1. Drain and rinse all beans. Place drained beans, green pepper and red onion in large mixing bowl.
  2. In small separate bowl, whisk oil, vinegar, sugar, salt and pepper together until sugar has dissolved. Pour over beans; stir gently to mix all ingredients together.
  3. Cover salad and refrigerate. The flavor of this salad is best developed when it has been refrigerated for at least 8 hours or overnight! Stir salad occasionally during the refrigeration process. Serve, and enjoy!
Recipe Notes

*Cans of beans are standard size (15.5 ounces)
*Prep time shown does not indicate refrigeration time (8 hours or overnight is best for flavors to saturate!)

Nutrition Facts
Nanci's 4-Bean Salad
Amount Per Serving (0.5 cup)
Calories 144 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 3g19%
Sodium 291mg13%
Potassium 242mg7%
Carbohydrates 21g7%
Fiber 3g13%
Sugar 11g12%
Protein 3g6%
Vitamin A 215IU4%
Vitamin C 15.5mg19%
Calcium 42mg4%
Iron 1.3mg7%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!This DELICIOUS, 4-Bean Salad is easy to make from scratch in 10 minutes, and is a perfect side dish for family celebrations, picnics, or potlucks!

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P.F. Chang’s Spicy Green Beans (copycat)

P.F. Chang’s spicy green beans are fresh green beans cooked in a flavorful Asian sauce, in this delicious restaurant copycat recipe!P.F. Chang's spicy green beans are fresh green beans cooked in a flavorful Asian sauce, in this delicious restaurant copycat recipe!

Looking for a tasty new way to serve those yummy summer green beans you get from the grocery store, Farmer’s Market or your own garden?  How about this delicious, quick and easy recipe for P.F. Chang’s Spicy Green Beans (copycat)?

I’ve grown my own green beans for years now, so I’m always on the lookout for new ways to cook and serve them.  I found this “copycat” recipe for spicy green beans on Pinterest, and decided to give it a try. You will be surprised how GOOD these green beans are!  The addition of an Asian pan sauce makes them “practically perfect in every way” (to coin a phrase from Mary Poppins).

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

Are These Spicy Green Beans Difficult To Make?

Are these spicy green beans difficult to make? Absolutely NOT! All in all, the beans take only 5-6 minutes to cook… really!  The “hardest” thing you will have to do is snip the ends off the beans… ha ha! Here’s how to make delicious P.F. Chang’s Spicy Green Beans from the comfort of your own home:

Make The Asian Sauce

First make the Asian sauce by mixing the ingredients together in a small bowl, and then set aside until ready to put it in use. See how EASY that was?

An Asian inspired sauce is mixed in small bowl to add to green beans.
Pour the sesame oil into a large skillet or wok. NOTE: You can buy sesame oil in the Asian food section of most supermarkets. Turn the heat to medium high for about 30 seconds, and when the oil is hot, add the chopped green onions, minced garlic, and red pepper flakes.

Stir well, and cook for 30 seconds, stirring constantly. Be careful NOT to burn the garlic.

Sesame oil is used to add flavor to the cooked veggies in this dish.

Green onions, garlic and red pepper flakes are cooked in a skillet with sesame oil.
Time To Add The Fresh Green Beans!

Add the green beans to the skillet. Stir them constantly, and continue to cook them for 3-4 minutes, until they are almost fully cooked. The beans will turn a deeper green color as they cook.

Green beans are added to the skillet.

Add The Sauce To The Spicy Green Beans

When the green beans are done cooking, move them over to one side of the skillet. Give the Asian sauce a good stir, and then add it to the skillet. Stir well, and cook the sauce for 30 seconds (still on medium-high heat). Let the sauce come to a boil, then turn the heat to LOW. The sauce will thicken very slightly as it cooks.

Adding the Asian sauce to the spicy green beans in skillet.
Stir the sauce into the green beans to fully coat them.  Cook the spicy green beans and sauce for another 30 seconds, and then remove the skillet from the heat.

Spicy green beans finish cooking in the Asian sauce.

P.F. Chang’s Spicy Green Beans Are Ready To Serve!

Place the hot green beans and sauce onto serving plate or into a bowl, and garnish with sesame seeds (if using). Serve the spicy green beans while hot, and ENJOY!

The spicy green beans are sprinkled with sesame seeds and served.

Sesame seeds garnish the serving plate covered with P.F. Chang's Spicy Green Beans.

We enjoyed trying this recipe for spicy green beans. They are NOT too spicy at all, and have fantastic flavor!  I used only 1 pound of green beans, so if you are using 2 pounds of beans the quantity will be much larger than shown in my photos!

Hope you will consider trying this recipe. I trust you will find it just as delicious as we did! Have a great day, and please come back again soon!

Looking For More VEGETABLE SIDE DISHES?

You can find all of my vegetable dishes in the Recipe Index, located at the top of the page. A few recipes 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

Recipe Source: http://domesticsuperhero.com/copycat-pf-changs-spicy-green-beans/

5 from 1 vote
P.F. Chang's Spicy Green Beans
Prep Time
10 mins
Cook Time
5 mins
Total Time
15 mins
 
P.F. Chang's spicy green beans are fresh green beans cooked in a flavorful Asian sauce, in this delicious restaurant copycat recipe!
Category: Side Dish, Vegetable Dish
Cuisine: Asian
Keyword: spicy green beans
Servings: 6 servings
Calories Per Serving: 75 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For Beans:
  • 1-2 pounds fresh green beans , ends trimmed and beans cut into 2 inch pieces
  • 2 green onions , chopped thin
  • 1 teaspoon red pepper flakes
  • 4 garlic cloves , minced
  • 2 Tablespoons sesame oil
For Asian Sauce:
  • 1/8 teaspoon salt
  • 1/8 teaspoon black pepper
  • 2 Tablespoons low sodium soy sauce
  • 1 Tablespoon rice vinegar
  • 1 teaspoon white granulated sugar
  • 1/4 cup water
  • Sesame Seeds , for garnish (optional)
Instructions
  1. Make the Asian sauce by mixing ingredients in a small bowl. Set the bowl aside until ready to use.
  2. Put sesame oil into a large skillet or wok. Turn heat to medium high for 30 seconds. To the hot oil add chopped green onions, minced garlic, and red pepper flakes. Stir well and cook for 30 seconds, stirring constantly and being careful NOT to burn the garlic.
  3. Add the green beans to the skillet. Stir constantly and cook for 3-4 minutes, until they are just about fully cooked. The beans will turn a deeper green color as they cook. When beans are done, move them over to one side of the skillet. Give the Asian sauce a good stir and add it to the skillet. Stir well, and cook the sauce for 30 seconds (still on medium-high heat); let the sauce come to a boil, then turn the heat to LOW. The sauce will thicken slightly. Stir the sauce into the green beans to coat. Cook beans and sauce for another 30 seconds, then remove skillet from heat.
  4. Place the hot green beans and sauce onto serving plate or in a bowl, and garnish with sesame seeds (if using). Serve the green beans while hot... and ENJOY!
Nutrition Facts
P.F. Chang's Spicy Green Beans
Amount Per Serving (1 serving)
Calories 75 Calories from Fat 36
% Daily Value*
Fat 4g6%
Sodium 237mg10%
Potassium 194mg6%
Carbohydrates 7g2%
Fiber 2g8%
Sugar 3g3%
Protein 1g2%
Vitamin A 660IU13%
Vitamin C 10.6mg13%
Calcium 34mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin to your Pinterest boards!P.F. Chang's spicy green beans are fresh green beans cooked in a flavorful Asian sauce, in this delicious restaurant copycat recipe!

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Swiss Chard with Bacon and Mushrooms

You’re going to enjoy Swiss Chard with Bacon and Mushrooms! This flavorful vegetable side dish also has onions and garlic, and is ready in under 20 minutes! You're going to enjoy Swiss Chard with Bacon and Mushrooms! This flavorful vegetable side dish also has onions and garlic, and is ready in under 20 minutes!
I started growing rainbow chard in my garden several years ago, so I enjoy trying new ways to prepare it.  Recently I cooked Swiss Chard with bacon and mushrooms, red onion, and garlic as a side dish for dinner, and was very pleased with the results. The addition of bacon, mushrooms, onion and garlic to Swiss chard made this quite a flavorful vegetable dish!

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What Is Swiss Chard?

Swiss chard is a leafy green vegetable that has been around for centuries. The chard develops large stalks, once mature. The leaves can be green or slightly red, and the stalks can vary in color, such as white, yellow or red. The leaves are very nutritious, and fresh young leaves can be eaten raw in salads.

For this recipe I used red chard, and did not use a published recipe. I used only my ideas for what might taste good paired with this veggie I grew in our backyard garden.

Growing Swiss chard in our garden.

Prepare The Bacon

Stack bacon pieces on top of each other. Using a sharp knife, slice bacon into thin strips. Place bacon pieces (sliced) into a large skillet. Cook on medium-high heat, stirring occasionally, until bacon pieces begin to brown (3-4 minutes).

Leave all bacon grease in the skillet (this photo is from another recipe, but shows how I slice the bacon for quick cooking).

Cooking bacon to add to Swiss chard and mushrooms.

Cook The Swiss Chard

Add chard stems, sliced mushrooms and chopped red onion to the bacon and bacon drippings in the skillet. Continue to cook until chard stems become slightly tender (3-4 mins). Now add the chopped chard leaves, and stir to combine. Continue to cook on medium heat, stirring occasionally, until leaves have wilted and are cooked through (2-3 minutes).

Swiss chard, bacon, red onion and mushrooms cooking in bacon drippings in skillet.

Add minced garlic and stir to combine. Cook for 1 minute, being careful to not burn the garlic. Add salt and pepper, to taste.

Minced garlic, salt and pepper added to cooked Swiss chard.

Time To Eat Swiss Chard With Bacon And Mushrooms

Serve this Swiss chard immediately, while hot. It is a simple side dish to prepare that will compliment a variety of main dishes.

Swiss Chard with Bacon and Mushrooms served in white bowl.

I cut the Swiss Chard stalks into fairly large slices as you can see from the photos, so if you prefer smaller bites, slice them to the thickness you prefer. Some folks prefer to leave the stalks out and only cook the leaves… whatever your preference is, GREAT!

Hope you will consider trying this recipe, and as always, I sincerely trust you will enjoy it! If you enjoy Swiss chard, be sure to check out my recipe for Swiss Chard with Onions and Garlic!

Looking For More Veggie Side Dish Recipes?

You can find all of my veggie side dish recipes in the Recipe Index, which is 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!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Have a GREAT day!

Author's signature

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes
Swiss Chard with Bacon and Mushrooms
Prep Time
5 mins
Cook Time
12 mins
Total Time
17 mins
 
You're going to enjoy Swiss Chard with Bacon and Mushrooms! This flavorful vegetable side dish also has onions and garlic, and is ready in under 20 minutes!
Category: Vegetable Dish
Cuisine: American
Keyword: swiss chard
Servings: 4 servings
Calories Per Serving: 210 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 4-5 slices bacon , (cut into thin pieces before cooking)
  • 8-10 mushrooms , sliced thin
  • 1/4 cup red onion , chopped
  • 3 Tablespoons bacon grease (approx. from cooked bacon)
  • 1 head Swiss chard (I used red chard), chopped and divided (stems separated from leaves)
  • 1 teaspoon minced garlic
  • Salt and Pepper to taste
Instructions
  1. Stack bacon pieces on top of each other. Using a sharp knife, slice into thin strips. Place bacon pieces (sliced) into a large skillet. Cook on medium-high heat, stirring occasionally, until bacon pieces begin to brown (3-4 minutes). Leave all bacon grease in the skillet.
  2. Add chard stems, sliced mushrooms and chopped red onion. Continue to cook until chard stems become slightly tender (3-4 mins).
  3. Add chopped chard leaves, and stir to combine. Continue to cook on medium heat, stirring occasionally, until leaves have wilted and are cooked through (2-3 minutes).
  4. Add minced garlic and stir to combine. Cook for 1 minute, being careful to not burn the garlic.
  5. Add salt and pepper to taste, then serve while hot.
Nutrition Facts
Swiss Chard with Bacon and Mushrooms
Amount Per Serving (1 serving)
Calories 210 Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 7g44%
Cholesterol 24mg8%
Sodium 332mg14%
Potassium 455mg13%
Carbohydrates 4g1%
Fiber 1g4%
Sugar 1g1%
Protein 5g10%
Vitamin A 4585IU92%
Vitamin C 23.6mg29%
Calcium 38mg4%
Iron 1.6mg9%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s another to pin to your Pinterest boards!You're going to enjoy Swiss Chard with Bacon and Mushrooms! This flavorful vegetable side dish also has onions and garlic, and is ready in under 20 minutes!

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Cauliflower Rice with Parmesan and Garlic

Cauliflower rice, (seasoned with Parmesan and garlic) is a trending, healthy substitute for people wanting to avoid the carbs/starches in white or brown rice! Cauliflower rice, (seasoned with Parmesan and garlic) is a healthy substitute for people wanting to avoid the carbs/starches in white or brown rice!
I recently found a recipe for Cauliflower Rice with Parmesan and Garlic, and decided to check it out. What a great way to get more veggies on the ol’ dinner plate!

How Cauliflower Rice Got It’s Name

The dish is called “rice” because a head of cauliflower is processed in a food processor (or by using a box grater) so that the florets become small enough that they LOOK like rice.  The cauliflower is then cooked and served.

This recipe for cauliflower rice adds a bit of flavor to the cooked “rice” by adding a bit of fresh grated Parmesan cheese, minced garlic and butter. The result? A tasty side dish, that still comes in under 100 calories! It’s very easy to make cauliflower rice. If you’ve been curious like I was as to HOW to make it, give this simple recipe a try, and see for yourself!

How To Make Cauliflower Rice

To “rice” the cauliflower, remove the outer leaves and core from a medium sized head of cauliflower. Cut the cauliflower into small florets.

Cauliflower Rice is made using fresh cauliflower, cut into florets.

Place the florets into a food processor (with blade attachment).  Pulse several times until the cauliflower florets are small like grains of rice.

Can I Still Make Cauliflower Rice If I Don’t Own A Food Processor?

The good news is… YES!!!  If you do not own a food processor, no problem… simply use a box cheese grater and grate into small rice sized pieces!

Cauliflower florets are processed in food processor until it resembles rice.

Melt butter in a large skillet or saucepan on medium-low heat. Add minced garlic and continue to cook, stirring constantly, for 2-3 minutes, so that the garlic flavor is infused into the melted butter.

It is important NOT to burn the garlic, so keep an eye on it!  Add the cauliflower rice to the skillet and stir. Turn the heat up to medium-high to finish cooking.

Garlic is cooked in butter, then cauliflower rice is added to pan.

Sprinkle grated Parmesan cheese on top and stir well, to combine. Cook for about 5 minutes, or until cauliflower is tender, stirring often.

Season the cauliflower rice with salt and pepper, to taste. I added some dried parsley at this point, as well. Stir to completely mix all ingredients, and reheat, if necessary to serving temperature.

Cauliflower Rice with Parmesan and Garlic is seasoned with Parmesan cheese, garlic and spices.

Pour the rice into a serving dish, and garnish with chopped fresh parsley and additional Parmesan cheese, if desired.  Serve this side dish hot.

Cauliflower Rice with Parmesan and Garlic in bowl, on a red placemat.

Hope you will consider trying this recipe for cauliflower rice.  It fools the eye because it LOOKS like rice on the plate, but has fewer calories, and tastes like cauliflower (with some seasonings)! What a great way to get more veggies onto the ol’ dinner plate, right?  You might also want to try my recipe for Lemon Garlic Cauliflower Rice. Have a great day!

Looking For Other RICE Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. You might also enjoy a few other recipes for RICE that I have on this blog, 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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Facebook page: The Grateful Girl Cooks!
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Author's signature

Recipe Adapted From: http://kirbiecravings.com/2016/05/garlic-parmesan-cauliflower-rice.html

0 from 0 votes
Cauliflower Rice with Parmesan and Garlic
Prep Time
5 mins
Cook Time
7 mins
Total Time
12 mins
 

Cauliflower rice, (seasoned with Parmesan and garlic) is a trending, healthy substitute for people wanting to avoid the carbs/starches in white or brown rice!

Category: Side Dish, Vegetable Dish
Cuisine: American
Keyword: cauliflower rice
Servings: 8 (1/2 cup) servings
Calories Per Serving: 95 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 1 medium head of cauliflower (will yield approx. 4 cups of cauliflower "rice")
  • 4 Tablespoons butter
  • 4 garlic cloves , minced
  • 1/2 cup shredded Parmesan cheese
  • Dried parsley (just a shake or two)
  • Salt and pepper , to taste
  • Fresh chopped parsley for garnish (optional)
  • Parmesan cheese for garnish (optional)
Instructions
  1. To "rice" the cauliflower, remove outer leaves and core from a medium sized head of cauliflower. Cut the cauliflower into small florets. Place florets into a food processor (with blade attachment). Pulse several times until florets are small, like grains of rice. No food processor? Use a box cheese grater and grate into small rice sized pieces!
  2. Melt butter in a large skillet or saucepan on medium-low heat. Add minced garlic and continue to cook, stirring constantly, for 2-3 minutes, so the garlic flavor is infused into butter. It is important NOT to burn the garlic, so keep a good eye on it! Add "riced" cauliflower to skillet, stir, and turn heat to medium-high.
  3. Sprinkle grated Parmesan cheese on top and stir well, to combine. Cook cauliflower for about 5 minutes, stirring often, until cauliflower is tender. Season with salt and pepper (to taste) and dried parsley. Stir to combine all ingredients, and reheat if necessary, to serving temp.
  4. Transfer the rice to a serving dish, garnish with chopped fresh parsley and additional Parmesan cheese, if desired. Serve hot.
Nutrition Facts
Cauliflower Rice with Parmesan and Garlic
Amount Per Serving (1 serving)
Calories 95 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 4g25%
Cholesterol 20mg7%
Sodium 171mg7%
Potassium 173mg5%
Carbohydrates 3g1%
Fiber 1g4%
Sugar 1g1%
Protein 3g6%
Vitamin A 230IU5%
Vitamin C 26.2mg32%
Calcium 93mg9%
Iron 0.3mg2%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Cauliflower rice, (seasoned with Parmesan and garlic) is a trending, healthy substitute for people wanting to avoid the carbs/starches in white or brown rice!

 

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Brussel Sprouts with Bacon and Mushrooms

Pan-seared Brussel sprouts with bacon, mushrooms, shallots, butter and garlic are a perfect side dish for your holiday dinner, or any other meal!Pan-seared Brussel sprouts with bacon, mushrooms, shallots, butter and garlic are a perfect side dish for your holiday dinner or any other meal!
If you like trying new vegetable dishes, I’m sure you will LOVE this simple side dish recipe for Brussel Sprouts with Bacon and Mushrooms! 

We enjoyed this delicious side dish with our dinner recently! This delicious veggie dish is a perfect one to be enjoyed for the holidays or other meals!

I grew up not liking Brussel sprouts at all, but as an adult, I’ve come to love them! We eat them pan-seared, roasted, steamed, and practically every way they can be prepared.

I decided to create a new recipe from scratch, to come up with a new way to enjoy them!

For this recipe I pan-seared Brussel sprouts with bacon, then added mushrooms, shallots, salt, pepper, minced garlic. I finished this dish off with a touch of butter. The results are DELICIOUS!

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

How To Make Brussel Sprouts With Bacon and Mushrooms

Chop up the bacon and add it to a large skillet. I like to use kitchen scissors to cut the slices of bacon into tiny pieces before cooking. It makes the bacon cook a lot faster this way!

Cook the bacon on medium heat 2-3 minutes, until it is about half-way done.

Cooking the bacon pieces to add to pan-seared brussel sprouts.

Place brussel sprouts (that have been cut in half) into the same skillet.  Continue to pan-sear the vegetables in the bacon drippings for a couple minutes.

If necessary, you might want to add a little bit of olive oil to skillet, in order to keep from burning the veggies.  Lightly season the brussel sprouts with salt and pepper.

Brussel sprouts and bacon pieces are cooked in bacon drippings in skillet.

Continue cooking the brussel sprouts until they begin begin to soften (3-4 minutes). Make sure to turn them over to the other side, half way through cooking time.

Measure 3 Tablespoons of water into the pan, and cook until the water has dissipated.

Water is added to brussel sprouts and bacon and cooked until it is gone.

Add the sliced mushrooms and shallots to the skillet. Continue cooking until the mushrooms are done and cooked through (approx. 3-4 minutes).

Stir in the minced garlic, and cook for an additional minute, stirring often, so you won’t burn the garlic.

To Finish Cooking The Brussel Sprouts

At this point, the brussel sprouts and mushrooms should be cooked through. Toss a tiny pat of butter into the skillet, and stir until it melts and coats the veggies.

NOTE: **Butter is completely optional, but it does add more flavor… just sayin’.

Sliced mushrooms and shallots are added to brussel sprouts and bacon in skillet.

Serving The Brussel Sprouts

Remove pan from the heat, and season with additional salt and pepper to taste, and then serve the brussel sprouts. Transfer them to a serving plate, and dig in!

Brussel Sprouts with Bacon and Mushrooms are served on white platter.

The bacon will be fully cooked , the Brussel sprouts will be tender, and there will be a whole lot of flavor going on!

Cooked brussel sprouts on platter, with bacon and mushrooms.

Brussel sprouts with bacon and mushrooms is a very simple, yet tasty side dish to prepare.  I hope you will have the opportunity to make this easy recipe.

It’s one more way to get yummy veggies (including Brussel sprouts!) onto dinner plates. Plus… everything’s better with bacon, right? 

Thanks for stopping by, and please come back again soon for more family-friendly recipes. Take care, and have a great day!

Looking For More VEGETABLE Dishes?

You can find all of my vegetable dishes in the Recipe Index at the top of the page. A few favorite recipes are:

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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The Grateful Girl Cooks!
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Author's signature

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes
Brussel Sprouts with Bacon and Mushrooms
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
 
Pan-seared Brussel sprouts with bacon, mushrooms, shallots, butter and garlic are a perfect side dish for your holiday dinner or any other meal!
Category: Side Dish, Vegetables
Cuisine: American
Keyword: brussel sprouts
Servings: 2 servings
Calories Per Serving: 144 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 10 Brussel Sprouts (approx. 5 per person), cut in half (and stem removed)
  • 1-2 slices thick cut bacon , chopped into small pieces
  • Olive oil (only if necessary due to low bacon dripping residue in skillet)
  • salt & pepper , to taste
  • 3 Tablespoons water
  • 4-6 mushrooms , sliced
  • 1 teaspoon finely chopped shallots
  • 1/2 teaspoon minced garlic
  • 1 teaspoon butter
Instructions
  1. Add chopped bacon to medium skillet. Cook on medium heat until about 1/2 way done. (do not drain bacon drippings).
  2. Add brussel sprouts that have been cut in half (and de-stemmed). Continue to pan-sear brussel sprouts in bacon drippings for a couple minutes (add a tiny bit of olive oil to skillet only if necessary). Lightly season brussel sprouts with salt and pepper.
  3. Continue cooking until brussel sprouts begin to soften (3-4 minutes), flipping over half way through cooking. Add 3 Tablespoons water to skillet; cook until water has cooked away.
  4. Add sliced mushrooms and shallots to skillet. Continue cooking until mushrooms are done and cooked through (approx. 3-4 minutes). Add minced garlic; cook for additional minute. At this point, brussel sprouts and mushrooms should be cooked through. Add butter, and stir until butter has melted and coated veggies. (Note: Butter is completely optional, but adds good flavor)
  5. Remove pan from heat, season with additional salt and pepper (if needed), then serve.
Nutrition Facts
Brussel Sprouts with Bacon and Mushrooms
Amount Per Serving (1 serving)
Calories 144 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 3g19%
Cholesterol 17mg6%
Sodium 164mg7%
Potassium 532mg15%
Carbohydrates 10g3%
Fiber 4g17%
Sugar 2g2%
Protein 6g12%
Vitamin A 780IU16%
Vitamin C 81.6mg99%
Calcium 40mg4%
Iron 1.5mg8%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Pan-seared Brussel sprouts with bacon, mushrooms, shallots, butter and garlic are a perfect side dish for your holiday dinner or any other meal!

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How To Can Ranch Style Beans

Ranch style beans are a perfect “grab and go” side dish for chicken, hamburger, hot dogs, etc. Learn how to make and can them for long term storage!Ranch style beans are a perfect "grab and go" side dish for chicken, hamburger, hot dogs, etc. Learn how to make and can them for long term storage!
If you enjoy beans as a hearty side dish for chicken, burgers, hot dogs, etc. AND like canning, then you might be interested in learning how to can ranch style beans.

I learned how to can ranch-style beans from a website for canning enthusiasts (sbcanning.com). Canning some ranch style beans to have in my pantry to use as a side dish for some of our dinners sounded wonderful to me. The recipe was actually easy to prepare, and the beans are quite delicious!

This recipe to can ranch style beans as written makes 5 pints, but can be easily doubled. In the original recipe it calls for 4 Tablespoons chili powder, but I used only 3 Tablespoons, to lower the “spicy factor”. That was the only change I made to the original recipe. Here’s how to make them:

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

Prepare Pressure Canner, Jars And Lids

Prepare your canning jars, lids, and pressure canner, according to recommended canning guidelines and the manufacturer instructions for your appliance. You must use a pressure canner to can ranch style beans!

A pressure canner must be used to can ranch style beans.

Cook The Pinto Beans

Place the dried pinto beans in a large saucepan (or Dutch oven). Add water to the pan, and make sure to cover the beans fully, by at least two inches. Bring the water to a full boil, and continue boiling for 2 minutes.  Take the pan off the heat, and cover the pan. Let the beans sit and soak for 1 hour, then drain the beans. **SEE NOTES SECTION IN PRINTABLE RECIPE FOR ALTERNATE METHOD**

Pinto beans soak in water before cooking them.

Prepare The Sauce For The Ranch Style Beans

In large skillet, heat the oil on medium heat. When the oil is hot, add the chopped onions, and cook them for 9-10 minutes. Stir in the minced garlic and cook (stirring constantly), for 1 minute (don’t let the garlic burn).

Onion and garlic are cooked to add to sauce for the ranch style beans.

Add the tomatoes, brown sugar, apple cider vinegar, water and spices (paprika, cumin, chili powder, and oregano) to the skillet. Stir, to fully combine the ingredients. Transfer this mixture to a blender or food processor (You may have to do this in batches). Process well, until the sauce mixture is smooth.

The sauce for the ranch beans is cooked in large skillet.

A blender is used to liquify the sauce for the beans.

Bring 3-4 cups of water (or beef broth) to a boil in separate pan. Once the liquid is boiling, remove the pan from the heat. Set this aside.

Add Prepared Beans To The Sauce

Add the prepared pinto beans to the hot, pureed tomato mixture. Stir well, to combine. It is important to make sure everything is very hot,  before adding it to the prepared canning jars.

Prepared pinto beans are added to the sauce.

Filling The Canning Jars

Fill the hot pint jars 3/4 of the way full.  Add salt and pepper to each jar.  Next, add boiling water (or beef broth) to each jar, being sure to leave a 1″ headspace in each jar.

Make sure to remove the air bubbles from each jar by inserting a plastic utensil into each one, and then adjust the headspace, if necessary. Wipe the rims clean with a damp paper towel, and then put on flat lids and screw bands. Tighten screw bands to fingertip tightness.

Sterilized, hot canning jars are ready for the beans to be added.

Time To Can Ranch Style Beans!

Process the jars in a prepared pressure canner. If you are using a weighted gauge canner, process pint jars at 10 pounds pressure for 75 minutes.  If you are using a dial gauge canner, process pint jars at 11 pounds pressure.  Quart sized jars should be processed for 85 minutes.

The gauge on the pressure canner is at 10 pounds pressure.

Once the ranch style beans are done, and have safely been removed from canner (following manufacturer instructions!), let the jars cool on a dish towel. When the jars of ranch style beans have completely cooled, wipe them clean and label the jars. Check to make sure each jar has sealed properly. Store the jars in your pantry (to use at a later date) as a quick “grab and go” side dish!

After the canning process is over, the jars of ranch style beans cool on a dish towel.

I love canning during the cold Winter months when I’m inside a lot, due to cold weather, snow or rain. It feels wonderful to have my pantry stocked and ready for the rest of the year. Hope you will consider trying this recipe for ranch style beans.

Looking For More CANNING Recipes?

You can find all of my canning recipes in the Recipe Index, located at the top of the page. Hope you will check them out! A few canning recipes 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!
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Author's signature

Recipe Source: http://www.sbcanning.com/2013/10/canning-ranch-style-beans.html

5 from 2 votes
How To Can Ranch Style Beans
Prep Time
1 hr
Cook Time
1 hr 15 mins
Total Time
2 hrs 15 mins
 

Ranch style beans are a perfect "grab and go" side dish for chicken, hamburger, hot dogs, etc. Learn how to make and can them for long term storage!

Category: Canning
Cuisine: American
Keyword: ranch style beans
Servings: 5 pints
Calories Per Serving: 418 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 1 pound dried pinto beans (16 ounces)
  • 3-4 Tablespoons chili powder (I used 3)
  • 6 cloves garlic , finely minced
  • 1 brown onion , diced
  • 1 can (15 ounces) diced tomatoes (can substitute 2 medium, peeled/diced tomatoes)
  • 1 teaspoon brown sugar
  • 1 teaspoon apple cider vinegar
  • 1 teaspoon paprika
  • 1 teaspoon cumin
  • 1/2 teaspoon oregano
  • 1 cup water
To Add To Jars:
  • 1/2 teaspoon salt and 1/2 teaspoon black pepper
  • 3-4 cups boiling water (or beef broth)
Instructions
  1. Prepare jars, lids, pressure canner, according to manufacturer instructions. Put dried pinto beans in a large saucepan (or Dutch oven). Add water to pan, making sure to cover beans fully by two inches. Bring to a full boil; continue boiling for 2 minutes. Take pan off heat, cover, and let beans sit (and soak) for 1 hour, then drain beans.
  2. In large skillet, heat oil on medium. When oil is hot, add chopped onions; cook for 9-10 minutes. Add minced garlic and cook, stirring constantly for 1 minute (don't let garlic burn).
  3. Add tomatoes, brown sugar, apple cider vinegar, water, paprika, cumin, chili powder, and oregano. Transfer mixture to a blender or food processor (may have to do this in batches). Process until mixture is smooth.
  4. Bring 3-4 cups of water (or beef broth) to a boil in separate pan. Once boiling, remove from heat.
  5. Add prepared pinto beans to hot, pureed tomato mixture. Stir to combine. (Make sure mixture is hot before adding to prepared jars.
  6. Fill hot pint jars 3/4 of the way full. Add salt and pepper to each jar. Add boiling water (or beef broth) to each jar, being sure to leave 1" headspace. Remove air bubbles, then adjust headspace, if necessary. Wipe jar rims clean, then put on flat lids and rings, tightening to fingertip tight.
  7. Processing: If using weighted gauge canner, process pints at 10# pressure for 75 minutes. If using dial gauge canner, process at 11# pressure. Quart jars must be processed for 85 minutes.
  8. Once beans are done, and jars have been removed from canner (following manufacturer instructions), let jars cool on a dish towel. Once completely cooled, label jars; store in pantry.
Recipe Notes

Alternate Method For Beans: Sort and rinse beans. Soak in water overnight. Drain. Place beans in LARGE saucepan. Cover with cold water (water must be two inches above beans). Bring beans to a LOW BOIL and cook, stirring occasionally for 30 minutes. Drain. Proceed with remainder of recipe.

Nutrition Facts
How To Can Ranch Style Beans
Amount Per Serving (1 pint jar of beans)
Calories 418 Calories from Fat 18
% Daily Value*
Fat 2g3%
Sodium 996mg43%
Potassium 2282mg65%
Carbohydrates 79g26%
Fiber 19g79%
Sugar 14g16%
Protein 24g48%
Vitamin A 2915IU58%
Vitamin C 27.1mg33%
Calcium 167mg17%
Iron 8.5mg47%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Ranch style beans are a perfect "grab and go" side dish for chicken, hamburger, hot dogs, etc. Learn how to make and can them for long term storage!

 

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Tomato, Basil and Three Cheese Tart

Tomato Basil Three Cheese Tart has a flaky crust, tomatoes, Ricotta, Parmesan, Mozzarella cheese, Italian spices, and is perfect for breakfast, lunch OR dinner!
Tomato Basil Three Cheese Tart has a flaky crust, tomatoes, Ricotta, Parmesan, Mozzarella cheese, Italian spices, and is perfect for breakfast, lunch OR dinner!
I found this recipe for a “quiche-like tart” on Pinterest from one of my favorite bloggers, tweaked the recipe very slightly, and enjoyed the results very much!  The recipe features a delectable (pat in the pan) crust.

It is flavored with quiche-style filling, fresh mozzarella cheese, Parmesan cheese, and Ricotta cheese, plus fresh basil leaves and Italian spices. This beautiful tart is beautifully “crowned” with beautiful tomato slices for a pop of flavor and color!

Believe it or not, the tomato basil three cheese tart was not too hard to make, either! This dish is perfect for breakfast, lunch OR dinner. I think it would be fabulous to serve at a brunch! Here’s how to make it.

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

How To Make This Tomato Basil Three Cheese Tart

Preheat your oven to 410 degrees F.  Place butter, oil, water, sugar and salt in an oven-proof bowl. Place bowl in preheated oven; cook for 15 minutes. Remove hot bowl from oven.

Add flour into the hot butter mixture. Stir this until the dough comes together and can be formed into a ball. Place the dough ball into a 10 or 11 inch tart pan (with a removable bottom).

Tomato, Basil and Three Cheese Tart / The Grateful Girl Cooks!

Tomato, Basil and Three Cheese Tart / The Grateful Girl Cooks!

Tomato, Basil and Three Cheese Tart / The Grateful Girl Cooks!
Once dough has cooled enough to handle, press the dough into the tart pan and up the sides to form a crust. (Hint from original recipe author: save a tiny bit of dough which can be used to repair any cracks in crust after baking).  Pierce the crust all over with the tines of a fork.

Bake The Crust

Press the sides of the crust in the pan to help reinforce the crust. I used a fork to do this. Bake crust at 410 degrees for 15 minutes (until golden in color).  Remove crust from oven. If any cracks occurred, use the tiny bit of dough to do a quick repair job. Let crust cool.  Reduce oven temperature to 375 F. Place a long baking sheet into the heated oven (for later).

NOTE*** — I only had a 9 inch tart pan, so as you can see from my photos, I used the extra crust for two little tarts as well, then just divided the filling between the tarts. (The smaller crusts took a bit less time to cook).

Tomato, Basil and Three Cheese Tart / The Grateful Girl Cooks!

Tomato, Basil and Three Cheese Tart / The Grateful Girl Cooks!

Tomato, Basil and Three Cheese Tart / The Grateful Girl Cooks!

Prepare Filling For The Tomato Basil Three Cheese Tart

While you are baking crust or waiting for crust to cool down, combine the eggs, ricotta, Parmesan, half and half, Italian seasoning and salt in a medium bowl. Stir well to mix; once combined, add the small basil leaves and stir together. Set aside.

Tomato, Basil and Three Cheese Tart / The Grateful Girl Cooks!

Slice tomatoes (1/4 inch slices). Place slices on top of several paper towel to let them drain a bit.  While the tart is in the oven baking, lightly brush the tops of each tomato slice with a bit of olive oil

Tomato, Basil and Three Cheese Tart / The Grateful Girl Cooks!

Once the tart crust has cooled completely, add the grated fresh mozzarella cheese and spread to cover bottom of crust. Pour the egg mixture over the top of the mozzarella cheese.

Tomato, Basil and Three Cheese Tart / The Grateful Girl Cooks!

Tomato, Basil and Three Cheese Tart / The Grateful Girl Cooks!

Bake The Tart

Place the tart onto the heated baking sheet (in the oven) and bake on the pan for 10 minutes at 375 F. Remove tomato basil three cheese tart from oven after 10 minutes; arrange the tomato slices on top of the tart. Sprinkle tomato slices with salt and black pepper.

Place the tart back in the oven and continue to bake for an additional 15-20 minutes (mine took 20), until just set. When you slightly wiggle the tart pan, the filling should no longer “jiggle” back and forth. Remove the tart pan to a wire rack and let cool for at least 10 minutes before serving.

Tomato, Basil and Three Cheese Tart / The Grateful Girl Cooks!

Aren’t They Pretty?

This is how they looked when they first came out of the oven. I already had taken the tart pan off the small ones, as they had cooked and cooled enough before the large tart was done. Aren’t they gorgeous???

Tomato, Basil and Three Cheese Tart / The Grateful Girl Cooks!

I kinda like the little bitty ones… they would be perfect to serve at a brunch!

https://www.thegratefulgirlcooks.com/tomato-basil-three-cheese-tart/

Time To EAT!

This tomato basil three cheese tart can be served hot (after it rest for 10 minutes), or at room temperature. Either way is wonderful. Wrap the leftovers well, and they will keep for several days, if refrigerated.

Tomato, Basil and Three Cheese Tart / The Grateful Girl Cooks!

I hope you will consider making this delicious tomato basil three cheese tart.  An added benefit was being able to use fresh tomatoes and basil from our garden to make this tart! It was wonderful to have the leftovers hanging around in our refrigerator for a few days. Then it was so easy to grab a quick slice for breakfast or lunch!

In Other News!

Have a blessed day… in other news – we got a new Pembroke welsh corgi puppy yesterday, so I am up to my eyeballs in “PUPPY” stuff. So tired, yet so very thankful for our new furry bundle of JOY (even if he doesn’t seem too sure about his new living arrangements)!

Cooper is our new corgi puppy!

Sure hope you enjoy this tomato basil three cheese tart! We sure did! Thanks for stopping by, and have a wonderful day.

Looking For More Quiche-Like Recipes Like This?

You can find all my recipes in the Recipe Index, located at the top of the page. I have several quiche recipes similar to this one that you might enjoy, including:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do 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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Recipe Adapted From: http://thecafesucrefarine.com/2016/06/tomato-basil-fresh-mozzarella-tart/

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes
Tomato, Basil and Three Cheese Tart
Prep Time
35 mins
Cook Time
30 mins
Total Time
1 hr 5 mins
 
Tomato Basil Three Cheese Tart has a flaky crust, tomatoes, Ricotta, Parmesan, Mozzarella cheese, Italian spices, and is perfect for breakfast, lunch OR dinner!
Category: Brunch, Entree
Cuisine: American
Keyword: tomato basil three cheese tart
Servings: 8 servings
Calories Per Serving: 552 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For crust:
  • 6 ounces butter
  • 2 Tablespoons oil (non-flavored oil)
  • 6 Tablespoons water
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 2 cups all purpose flour , plus 2 Tablespoons
For tart filling:
  • 4 large eggs (room temp)
  • 1 cup ricotta cheese (room temp)
  • 1/3 cup Parmesan cheese (grated)
  • 1 cup half and half
  • 1 teaspoon Italian seasoning (dried)
  • 1/2 teaspoon salt
  • 1/4 cup small , fresh basil leaves
  • 10-15 small colorful tomatoes (I used a combo of Romas and various color cherry tomatoes)
  • 8 ounces fresh mozzarella cheese , grated
  • Olive oil (to lightly brush on tomato slices prior to baking)
  • Salt and pepper , to sprinkle on tart before final bake
Instructions
To make the crust:
  1. Preheat your oven to 410 degrees F. Place the butter, oil, water, sugar and salt in an oven-proof bowl. Place bowl in preheated oven; cook for 15 minutes. Remove hot bowl from oven.
  2. Add flour into the hot butter mixture. Stir this until the dough comes together and can be formed into a ball. Place the dough ball into a 10 or 11 inch tart pan (with a removable bottom). Once dough has cooled enough to handle, press the dough into the tart pan and up the sides to form a crust. (Hint from original recipe author: save a tiny bit of dough which can be used to repair cracked crust after baking).
  3. Pierce the crust all over with the tines of a fork. Press the sides of the crust in the pan to help reinforce the crust. I used the fork to do this. Bake at 410 degrees for 15 minutes (golden in color).
  4. Remove crust from oven. If any cracks occurred, use the tiny bit of dough to do a quick repair job. Let crust cool. Reduce oven temperature to 375 F. Put a long sheet pan into the oven to heat up.
  5. While you are waiting for crust to cool down, combine the eggs, ricotta, Parmesan, half and half, Italian seasoning and salt in a medium bowl. Stir well to mix; once combined, add the small basil leaves and stir together. Set aside.
  6. Slice tomatoes (1/4 inch slices). Place slices on top of several paper towel to let them drain a bit.
  7. Once the tart crust has cooled completely, add the grated fresh mozzarella cheese and spread to cover bottom of crust. Pour the egg mixture over the top of the mozzarella cheese. Place the tart onto the heated baking sheet (in the oven) and bake on the pan for 10 minutes at 375 F.
  8. While the tart is in the oven baking, lightly brush the tops of each tomato slice with a bit of olive oil.
  9. Remove tart from oven after 10 minutes; arrange the tomato slices on top of the tart. Sprinkle tomato slices with salt and black pepper. Place the tart back in the oven and continue to bake for an additional 15-20 minutes (mine took 20), until just set. (When you slightly wiggle the tart pan, the filling no longer "jiggles" back and forth). Remove the tart pan to a wire rack and let cool for at least 10 minutes before serving. The tart is also delicious when served at room temperature!
Recipe Notes

Note: FYI- Original recipe called for 1/2 cup small fresh basil leaves. I made the tart the first time with that measurement, but I found I actually prefer LESS basil flavor in the tart, so have adjusted the quantity down to 1/4 cup small basil leaves for my version.

Nutrition Facts
Tomato, Basil and Three Cheese Tart
Amount Per Serving (1 slice)
Calories 552 Calories from Fat 342
% Daily Value*
Fat 38g58%
Saturated Fat 23g144%
Cholesterol 179mg60%
Sodium 765mg33%
Potassium 526mg15%
Carbohydrates 33g11%
Fiber 2g8%
Sugar 5g6%
Protein 19g38%
Vitamin A 2440IU49%
Vitamin C 21.5mg26%
Calcium 331mg33%
Iron 2.6mg14%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Tomato Basil Three Cheese Tart has a flaky crust, tomatoes, Ricotta, Parmesan, Mozzarella cheese, Italian spices, and is perfect for breakfast, lunch OR dinner!

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Lemony Chickpea Salad

Lemony Chickpea Salad is a quick (5 minute), easy and healthy side dish, featuring chickpeas (garbanzo beans), in a light lemon, olive oil, and garlic dressing.Lemony Chickpea Salad / The Grateful Girl Cooks!

I collect cookbooks, and love adding new ones to my collection. Recently I was fortunate enough to buy a couple cookbooks with gift cards I received for Christmas. While checking out my new “Cooking Light” cookbook, I found a super quick and light recipe for Lemony Chickpea Salad. The lemony chickpea salad looked good, so I decided to give it a try!

NOTE: Did you know chickpeas are from the legume family, and are a great source of healthy protein, dietary fiber, and contain numerous vitamins and minerals? You can learn more about this nutritious legume here.

Less than 5 minutes later I had this simple, yet great tasting, healthy side dish! The recipe for lemony chickpea salad is healthy, easy to make, and DELICIOUS!

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

Here’s How Simple It Is To Make Lemony Chickpea Salad

First, rinse and drain a can of chickpeas (also known as garbanzo beans). That’s about the hardest thing you will need to do to make this side salad!

Garbanzo beans (chickpeas) draining in colander

Ready To Serve Lemony Chickpea Salad

Place the rinsed, drained chickpeas in a serving bowl. Add olive oil, fresh lemon juice, chopped fresh parsley, minced garlic, and crushed red pepper. Stir to fully combine the chickpeas with the light lemon dressing and the herbs and spices.

Chickpeas mixed with lemon juice, olive oil and parsley in bowl

That’s it! See? I told you this healthy side salad was EASY!! Garnish the lemony chickpea salad with a lemon slice and a fresh sprig of parsley, if desired.  Serve salad at room temperature, for best taste!

Lemony chickpea salad with parsley and lemon garnish in white bowl

Have a fantastic day!  I am choosing today to be thankful for the many blessings in my life, those seen and unseen, mercifully provided by the God I love with all my heart.

Looking For More SALAD Recipes?

You can find ALL my recipes in the Recipe Index, located at the top of the page. I have lots of yummy salad recipes to check out, 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 Source: The cookbook “Cooking Light Fresh Food Fast Weeknight Meals”, published by Oxmoor House, Inc., 2010, page 62.

0 from 0 votes
Lemony Chickpea Salad
Prep Time
5 mins
Cook Time
0 mins
Total Time
5 mins
 
Lemony Chickpea Salad is a quick (5 minute), easy and healthy side dish, featuring chickpeas (garbanzo beans), in a light lemon, olive oil, and garlic dressing.
Category: Salad/Side Dish
Cuisine: American
Keyword: lemony chickpea salad
Servings: 4 servings
Calories Per Serving: 153 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 15 ounce can chickpeas (garbanzo beans), drained and rinsed
  • 1 Tablespoon fresh squeezed lemon juice
  • 1 Tablespoon extra-virgin olive oil
  • 1 Tablespoon fresh parsley , chopped
  • 1 garlic clove , minced
  • 1/8 teaspoon crushed dried red pepper
Instructions
  1. Place drained chickpeas into small serving bowl.
  2. Add lemon juice, olive oil, chopped parsley, minced garlic and crushed red pepper.
  3. Stir very well, to fully combine ingredients.
  4. Serve at room temperature. (If you are making this ahead of time, cover and refrigerate. Remove from refrigerator half an hour before serving, to allow olive oil in recipe to liquefy again!).
  5. Enjoy this light and healthy side salad.
Recipe Notes

Recipe makes approx. 4 (1/2 cup) servings, but is EASILY doubled.

Nutrition Facts
Lemony Chickpea Salad
Amount Per Serving (1 serving)
Calories 153
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Lemony Chickpea Salad is a quick (5 minute), easy and healthy side dish, featuring chickpeas (garbanzo beans), in a light lemon, olive oil, and garlic dressing.

 

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