Category: Vegetable Dishes


Oct
2023

Stuffed Jack O’ Lantern Peppers

categories: Chicken, Holidays!, Vegetable Dishes
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Make cute, delicious Stuffed Jack O’ Lantern Peppers for 4! Filled with chicken, rice, salsa and cheese, this is a fun idea for a Fall meal!
Make cute, delicious Stuffed Jack O' Lantern Peppers for 4! Filled with chicken, rice, salsa and cheese, this is a fun idea for a Fall meal!

If you’re looking for a unique, yet filling main dish to serve during the Fall, I hope you’ll check out this fun way to serve stuffed peppers!

The recipe for stuffed jack o’ lantern peppers is fairly simple to make, especially if you can use pre-cooked chicken and rice.

Each stuffed pepper also has Parmesan and mozzarella cheeses, as well as chunky salsa and spices, which give the filling a bit of a Southwest flavor.

I’m confident you’ll enjoy these cute little stuffed jack o’ lantern peppers. Here’s how to make them.

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

Carve The Jack O’ Lantern Peppers

Preheat your oven to 425°F, so it will be at temperature and ready to go, as soon as the peppers have been stuffed.

Cut the tops off each bell pepper, then set the intact tops aside while you carve and decorate the peppers. Use a spoon to remove all the seeds from inside the bell peppers. 

Use a very small paring knife to carefully carve a pumpkin face out of each bell pepper. I make small triangles for the eyes and nose, then carve out a jagged “mouth” on each one. 

The tops of four orange bell peppers are sliced and removed.Pumpkin faces are carved out of each orange bell pepper.

Rub the inside of the peppers with a small amount of olive oil, then lightly season with a tiny bit of salt and pepper. Put the bell peppers in a baking dish, cut side facing up.

The inside of each bell pepper is seasoned with olive oil, salt and pepper.

Prepare The Chicken Filling

Place 2 cups of shredded cooked chicken breast into a large mixing bowl. Add cooked rice, chunky salsa, shredded mozzarella cheese, garlic powder, ground cumin, and salt.

Stir these ingredients well, until they’re fully combined. This is the filling you will use to stuff the Jack O’ Lantern bell peppers.

Chicken is shredded, then salsa, cheese, rice and seasonings are added.

Stuff The Jack O’ Lantern Peppers 

Use a spoon to fill each of the bell peppers with the chicken mixture. You should have enough chicken filling to reach the top of each pepper.

Sprinkle Panko breadcrumbs evenly over the top of the peppers, then add grated Parmesan cheese, to finish.

Carefully add enough water into the baking dish to cover the bottom of the dish with about ½” of water. Put the top back on each of the stuffed peppers.

Jack O' Lantern peppers are stuffed with the chicken and rice filling.Stuffed Jack O' Lantern peppers are covered with breadcrumbs and Parmesan.

Time to Bake!

Spray aluminum foil with non-stick baking spray, and cover the dish (sprayed side down). Be careful to not puncture the foil with the pumpkin stems!

Bake the stuffed jack o’ lantern peppers at 425°F. for about 40 minutes. When done, the bell peppers should be very tender and the chicken filling should be fully heated through.

Covered with aluminum foil, the stuffed peppers are baked for 40 minutes.After baking, the orange bell peppers are tender and heated through.

Serve The Stuffed Jack O’ Lantern Peppers

Carefully remove each stuffed pepper out of the baking dish using a spatula, and place them on individual serving plates.

Serve the stuffed jack o’ lantern peppers with the top ON or you can place it alongside the pepper to reveal the chicken filling inside.

Enjoy this filling chicken and rice dish with a favorite vegetable side or salad. We enjoyed the stuffed peppers, served with Grilled Herb Garlic Zucchini and Tomato Basil Drop Biscuits.

One of the stuffed jack o' lantern peppers, served on a white plate.Zucchini is served with one of the stuffed jack o' lantern peppers.

I hope you have the chance to make these cute, tasty stuffed jack o’ lantern peppers. They’re a fun dish to make during the Fall season, but are also a nice meal to make any time of the year!

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

Looking For More FALL Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have lots of delicious recipes, perfect for the Fall season, including:

Want More Recipes? Get My FREE Newsletter!

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

Recipe adapted from: mymagazine.us (a mailer from Kroger), Fall issue, page 7

↓↓ PRINTABLE RECIPE BELOW ↓↓

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Stuffed Jack O' Lantern Peppers
Prep Time
15 mins
Cook Time
40 mins
Total Time
55 mins
 

Make cute, delicious Stuffed Jack O' Lantern Peppers for 4! Filled with chicken, rice, salsa and cheese, this is a fun idea for a Fall meal!

Category: Main Dish
Cuisine: American
Keyword: stuffed jack o' lantern peppers
Servings: 4
Calories Per Serving: 349 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 4 large orange bell peppers
  • 2 teaspoons olive oil
  • salt & pepper to season bell peppers
  • 2 cups shredded, pre-cooked chicken breast
  • 1 cup cooked white or brown rice
  • 1½ cups chunky salsa medium or mild
  • ½ teaspoon ground cumin
  • ½ teaspoon table salt
  • ¼ teaspoon garlic powder
  • ¼ cup Panko breadcrumbs
  • ¼ cup grated Parmesan cheese
  • ¾ cup shredded mozzarella cheese
US Customary - Metric
Instructions

  1. Preheat oven to 425°F.

  2. Carefully slice the top off each bell pepper and set aside; remove all the seeds. Use a very small knife to carve a pumpkin face out of each bell pepper.

  3. Rub the inside of each pepper with a bit of olive oil, then lightly season each with a pinch of salt and pepper. Put peppers in a baking dish, cut side up.

  4. Place shredded chicken in a large mixing bowl. Add cooked rice, chunky salsa, shredded mozzarella, garlic powder, ground cumin, and salt. Stir until combined.

  5. Use a spoon to fill each pepper to the top with chicken filling. Sprinkle Panko breadcrumbs evenly on top, then add grated Parmesan cheese, to finish. Carefully add enough water to the baking dish to cover the bottom with ½" of water. Put the top back on each stuffed pepper.

  6. Spray aluminum foil with non-stick spray; cover baking dish (sprayed side down). Be careful to not puncture foil with the stems! Bake peppers at 425°F. for 40 minutes. When done, peppers should be tender and the filling should be completely heated through.

  7. Remove each stuffed pepper out of baking dish using a spatula, transfer to plates. Serve immediately, and enjoy!

Nutrition Facts
Stuffed Jack O' Lantern Peppers
Amount Per Serving (1 stuffed pepper)
Calories 349 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 5g31%
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 82mg27%
Sodium 1256mg55%
Potassium 737mg21%
Carbohydrates 29g10%
Fiber 5g21%
Sugar 9g10%
Protein 32g64%
Vitamin A 4408IU88%
Vitamin C 154mg187%
Calcium 221mg22%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Make cute, delicious Stuffed Jack O' Lantern Peppers for 4! Filled with chicken, rice, salsa and cheese, this is a fun idea for a Fall meal!


Oct
2023

Baby Eggplant Mozzarella Bites

categories: Vegetable Dishes
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Baby Eggplant Mozzarella Bites are an easy veggie dish for two! Eggplant slices are covered with Italian sauce and mozzarella, then baked.
Baby Eggplant Mozzarella Bites are an easy veggie dish for two! Eggplant slices are covered with Italian sauce and mozzarella, then baked.

How I Got This Eggplant Recipe

One of our neighbors, Mary, who also has a small, raised bed garden invited me over to pick some of her blueberries. While there I asked her about a pretty flowering plant she had (thinking it was a flower!).

She explained to me that it was a plant called a patio baby eggplant. What? I had never even heard of a miniature eggplant (also called Baby or Italian eggplant). I’ve never seen them in the grocery store, either!

She showed me the tiny 3″ long veggies growing under the leaves, then cut off three of them for me to take home. Mary also told me a good way to bake them (similar to eggplant parmesan, but quicker and less steps).

When I got home, I made this side dish to go with our dinner, while her “recipe” was fresh in my brain. This is the result, and my husband and I LOVED them! Here’s how to make baby eggplant mozzarella bites.

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

Patio Baby Italian Eggplant?

Baby eggplants grow easily on beautiful, flowering plants. The plants produce pretty purple flowers, and very small “miniature” eggplants.

Baby eggplants are also commonly referred to as “Italian” eggplant. These little eggplants are typically harvested when they’ve grown to 2 to 3 inches long.

Their shiny purple skin is a tip-off that they are ripe, as well. The outside beautiful purple skin tends to get dull in color as they become overly mature (past their prime).

These little bitty eggplants are perfect for slicing and roasting, because their outside peel and flesh is quite tender. They can be cooked fairly quickly, due to their small size.

Baby eggplant bushes produce purple flowers and small miniature eggplants.Three baby purple colored Italian eggplants are used to make this dish.

Prepare The Eggplant

Rinse and dry each eggplant, then cut off the stem end. Cut the mini eggplants into circular slices, approximately 1/4″ to 1/3″ wide.

Lay the eggplant slices on a parchment paper-lined baking sheet in a single layer, fairly close together.

Stems are removed and thin circular slices are cut from the 3 baby eggplants.Baby eggplant slices are placed on a parchment paper-lined baking sheet.

Time For Some Sauce!

Spoon a little bit of marinara sauce on top of each eggplant slice, using only enough sauce to almost cover each piece.

Sprinkle each slice with shredded mozzarella cheese, enough to cover the sauce.  Carefully push the slices even closer together before adding shredded mozzarella cheese.

A tiny spoonful of marinara sauce is spooned on top of each eggplant slice.Shredded mozzarella cheese is sprinkled on top of the marinara sauce.

Bake The Baby Eggplant Mozzarella Bites

Bake the baby eggplant mozzarella bites in a preheated 425°F. oven for 10-11 minutes, or until tender. Check for tenderness by inserting a butter knife into a slice. It should go into the eggplant slice very easily.

The cheese should be fully melted and lightly browned, as well. Grab a spatula to remove the baby eggplant mozzarella bites from the baking sheet.

After baking, the baby eggplant mozzarella bites are ready to serve!

Serve And Enjoy!

Transfer the baby eggplant mozzarella bites (using a spatula) from the lined baking sheet to individual plates.

Divide the eggplant slices evenly, to ensure two servings. Serve hot with a favorite main dish and enjoy (we had salmon and a green salad on the side!

The eggplant bites are very tender, and flavored well with the Italian marinara sauce and melted cheese! YUM. They are so good!

Some baby eggplant mozzarella bites on a white plate with salad behind them.

I hope you have the chance to try this recipe for baby eggplant mozzarella bites and trust you’ll enjoy it as much as we do. This recipe (which serves 2) can easily be doubled or tripled for larger families.

If you love traditional Eggplant Parmesan, you can check out my recipe post for that classic version right HERE.

I’m sure I’ll be planting seeds to grow patio-sized baby eggplants next year in our own backyard raised bed garden and look forward to enjoying this dish many times in the future.

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

Looking For More VEGGIE SIDE DISH Recipes?

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

Want More Recipes? Get My FREE Newsletter!

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

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Author's signature

Recipe source: My neighbor, Mary P. 

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Baby Eggplant Mozzarella Bites
Prep Time
5 mins
Cook Time
11 mins
Total Time
16 mins
 

Baby Eggplant Mozzarella Bites are an easy veggie dish for two! Eggplant slices are covered with Italian sauce and mozzarella, then baked.

Category: Side Dish, Vegetable Dish
Cuisine: All Cuisines
Keyword: baby eggplant mozzarella bites
Servings: 2
Calories Per Serving: 151 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 3 baby Italian eggplants each about 2"-3" inch long
  • ⅓ cup marinara sauce approximate
  • ⅓ cup shredded mozzarella cheese or more, as desired
US Customary - Metric
Instructions

  1. Preheat oven to 425℉. Line a baking sheet with parchment paper.

  2. Rinse/dry eggplants. Cut stem end off each eggplant. Cut into circular slices between 1/4" and 1/3" wide.

  3. Lay eggplant slices on prepared baking sheet in a single layer, close together. Spoon marinara sauce on each slice, using only enough to almost cover each one. Sprinkle each slice with shredded mozzarella cheese, enough to cover sauce.

  4. Bake at 425°F. for 10-11 minutes, or until tender. Check tenderness by inserting a knife into a slice. Cheese should be melted/lightly browned, as well.

  5. Use spatula to transfer eggplant bites to plates. Serve hot, and enjoy!

Nutrition Facts
Baby Eggplant Mozzarella Bites
Amount Per Serving (1 (1/2 of total))
Calories 151 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 3g19%
Polyunsaturated Fat 0.5g
Monounsaturated Fat 1g
Cholesterol 15mg5%
Sodium 317mg14%
Potassium 912mg26%
Carbohydrates 23g8%
Fiber 11g46%
Sugar 14g16%
Protein 8g16%
Vitamin A 381IU8%
Vitamin C 10mg12%
Calcium 130mg13%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

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

Baby Eggplant Mozzarella Bites are an easy veggie dish for two! Eggplant slices are covered with Italian sauce and mozzarella, then baked.


Sep
2023

Grilled Herb Garlic Zucchini

categories: For The BBQ Grill, Vegetable Dishes
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Make Grilled Herb Garlic Zucchini on indoor or outdoor grills! Topped with a garlic herb dressing, this is a fresh way to enjoy this veggie.
Make Grilled Herb Garlic Zucchini on indoor or outdoor grills! Topped with a garlic herb dressing, this is a fresh way to enjoy this veggie.

Today I want to share a quick, delicious and simple way to cook zucchini on a BBQ grill or an indoor grill pan.

Summertime is typically when zucchini is in its prime! There are so many great ways to use this veggie in breads, soups, salads, a stir-fry, and more.

This recipe involves cooking the zucchini for a few minutes, then topping it with a light, flavorful dressing to serve. That’s it, and it really is THAT easy, and that good. Here’s how to make it.

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

Make The Sauce To Garnish The Cooked Zucchini

Place olive oil, finely chopped onion (or shallots), minced garlic, salt, pepper, and chopped parsley and rosemary in a small bowl.

Stir these ingredients together into a light sauce, then set the bowl aside. This dressing will be drizzled over the grilled zucchini for serving. 

Olive oil, onion, garlic, parsley, rosemary, salt and pepper in a small white bowl.The savory dressing, ready to drizzle on the grilled zucchini for serving.

Prepare The Zucchini For Grilling

Cut the stem and bottom ends off a medium to large sized zucchini. Slice the zucchini into ½” thick slices.

Place the zucchini slices in a large bowl, drizzle with olive oil, and season with salt and black pepper. Toss until well-coated with oil, salt and pepper.

A zucchini is cut into slices before seasoning and grilling.Olive oil, salt and pepper is drizzled on the sliced zucchini and tossed to coat.

Grill The Zucchini

Heat a grill on Medium High heat until very hot. You can use an outdoor grill OR an indoor grill, but be sure the grill is lightly oiled and hot before adding the zucchini.

Note: For these photos, I cooked inside on a cast iron grill, set on top of two of our gas stove burners.

Lay the oiled and seasoned zucchini slices in a single layer on the hot grill using tongs. Cook for about 2 minutes (without moving them), and then turn them to the other side.

The bottom side should be slightly charred with grill marks. Cook the other side 2-3 minutes, or until slightly charred, and the zucchini is crisp-tender.

The zucchini slices are grilled on a hot indoor griddle.After 2 minutes, the zucchini slices are flipped over, revealing grill marks.

Drizzle The Grilled Zucchini With Sauce

When finished cooking, the zucchini should be slightly charred, and have grill marks on both sides. The slices should be crisp-tender to the bite, not overly soft!

Transfer the cooked zucchini from the grill to a serving platter. Drizzle the herb garlic dressing evenly over the zucchini.

Make sure the zucchini slices all get a bit of the dressing on them, as it provides wonderful flavor to the finished dish.

Grilled Herb Garlic Zucchini slices are transferred to a serving platter.Herb garlic dressing is drizzled over the grilled zucchini slices for serving.

Serve The Grilled Herb Garlic Zucchini

Serve the grilled herb garlic zucchini while hot. The recipe, as written below, will typically be about 3 servings, if using a medium-sized zucchini.

Of course, this recipe can EASILY be doubled or tripled, to end up with the quantity you require for your meal.

A platter of grilled herb garlic zucchini, ready to be served.Herb garlic dressing tops the hot, grilled herb garlic zucchini when served.

I hope you try this simple recipe for grilled herb garlic zucchini, and trust you will enjoy it, too. It’s a simple side dish I’m confident you will find quite delicious.

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

Looking For More Recipes Using Zucchini?

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

Want More Recipes? Get My FREE Newsletter!

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

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

Find Me On Social Media:

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

Recipe adapted from: https://damndelicious.net/2018/07/20/grilled-garlic-herb-zucchini/

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Grilled Herb Garlic Zucchini
Prep Time
10 mins
Cook Time
6 mins
Total Time
16 mins
 

Make Grilled Herb Garlic Zucchini on indoor or outdoor grills! Topped with a garlic herb dressing, this is a fresh way to enjoy this veggie.

Category: Side Dish, Vegetable Dish
Cuisine: All Cuisines
Keyword: grilled herb garlic zucchini
Servings: 3
Calories Per Serving: 160 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For Herb Garlic Dressing:
  • 2 Tablespoons olive oil
  • 2 Tablespoons finely chopped yellow onion or shallot
  • 1 clove minced garlic
  • ¾ Tablespoon chopped fresh parsley
  • ½ Tablespoon chopped fresh rosemary
  • salt and black pepper, to taste ( a pinch or two of each)
For Zucchini:
  • 1 medium zucchini 7-8" long, stem removed, discarded
  • 1½ Tablespoons olive oil
  • salt and black pepper, to taste
US Customary - Metric
Instructions

  1. Place 2 T. olive oil, chopped onion, minced garlic, parsley, rosemary, and a pinch of salt/pepper in a small bowl. Stir to combine; set bowl aside.

  2. Slice zucchini into ½" thick round slices. Place slices in large bowl, drizzle with olive oil; season with salt and pepper to taste. Toss until coated with oil, salt and pepper.

  3. Heat indoor or outside grill on Medium High heat until hot. Put slices onto hot grill in a single layer. Cook for 2 minutes; turn them over. Bottom side should be slightly charred with grill marks. Cook other side 2-3 minutes. When done, zucchini should be slightly charred, have grill marks on both sides, and be crisp-tender to the bite, not overly soft!

  4. Transfer zucchini to serving platter. Drizzle herb garlic dressing evenly over the zucchini. Serve hot, and enjoy!

Recipe Notes

NOTE: Salt/Pepper were not included in caloric calculation, as the amount each cook uses to season the zucchini is subjective.

Nutrition Facts
Grilled Herb Garlic Zucchini
Amount Per Serving (1 (1/3 of total))
Calories 160 Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 2g13%
Polyunsaturated Fat 2g
Monounsaturated Fat 12g
Sodium 7mg0%
Potassium 192mg5%
Carbohydrates 3g1%
Fiber 1g4%
Sugar 2g2%
Protein 1g2%
Vitamin A 225IU5%
Vitamin C 14mg17%
Calcium 16mg2%
Iron 0.5mg3%
* Percent Daily Values are based on a 2000 calorie diet.

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

Make Grilled Herb Garlic Zucchini on indoor or outdoor grills! Topped with a garlic herb dressing, this is a fresh way to enjoy this veggie.


Sep
2023

Parmesan Crumb Sugar Snap Peas

categories: Vegetable Dishes
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Parmesan Crumb Sugar Snap Peas is an easy veggie dish, with sugar snap peas topped with buttery toasted Parmesan, lemon and herb breadcrumbs.
Parmesan Crumb Sugar Snap Peas is an easy veggie dish, with sugar snap peas topped with buttery toasted Parmesan, lemon and herb breadcrumbs.

Today I want to share a recipe I found in one of my food magazines about 3 years ago. After making a few changes to the original recipe, the result was this absolutely delicious vegetable side dish!

This recipe for Parmesan crumb sugar snap peas is super easy to make, takes only a few minutes, and tastes great!

The sugar snap peas are a perfect vegetable dish to serve with a variety of meats. I think you’ll be surprised how delicious sugar snap peas are, when paired with a savory breadcrumb topping. Here’s how to make this dish.

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

Sugar Snap Peas

The main ingredient in this dish is sugar snap peas. I am fortunate to be able to grow them in our little raised bed garden and pots in our backyard.

For this recipe I use fresh sugar snap peas, but a bag of frozen sugar snap peas will also work in a pinch, when fresh ones are not easily accessible (or out of season).

Sugar snap peas growing in our backyard raised bed garden.

Prepare The Sugar Snap Peas

If using fresh sugar snap peas, you will need to remove the stem ends (and discard them) before cooking.

Boil the sugar snap peas in water for 3-4 minutes, or until they become crisp-tender.

If using frozen sugar snap peas, cook according to package instructions, or until they become crisp-tender.

Fresh sugar snap peas need to have the stem ends removed before cooking.The sugar snap peas are boiled for 3-4 minutes until they become crisp-tender.

Prepare the Toasted Breadcrumb Topping

TIMESAVER TIP: Toast the breadcrumbs while the sugar snap peas are boiling, so they’re ready when the snap peas are done cooking.

Melt butter on Medium heat in a large skillet. Add plain breadcrumbs to the skillet and stir, to combine them with the butter.

Continue to cook, stirring often, for 3 minutes. The breadcrumbs will lightly “toast” and turn deeper brown in color as they cook.

Breadcrumbs are added to melted butter in skillet and toasted for 3 minutes.As the breadcrumbs cook, they become toasted and browned in the butter.

Add finely grated Parmesan cheese, salt, lemon zest and chopped fresh herbs to the toasted breadcrumbs. Stir to combine, and turn off the heat.

The herbs I use are parsley, oregano and thyme, which I grow in pots in our backyard. This combo happens to be my favorite for this dish!

NOTE: You may have a different fresh herb combination you enjoy… by all means give it a try! Keep the total quantity of chopped herbs in line with the amount listed in the printed recipe below. 

Parmesan cheese, herbs, salt and lemon zest are added to toasted breadcrumbs.

Serve The Parmesan Crumb Sugar Snap Peas

As soon as the sugar snap peas are finished cooking, remove them from the saucepan using a slotted spoon or strainer to drain the water.

Spread the sugar snap peas on a serving plate. Immediately sprinkle the toasted, seasoned breadcrumbs over the top. The breadcrumbs will slightly adhere to the wet, drained snap peas.

Breadcrumb topping is added to the top of cooked sugar snap peas.

Serve the Parmesan crumb sugar snap peas immediately (while hot), and enjoy the wonderful flavors of this simple, yet delicious side dish.

We enjoyed this served with fresh corn on the cob and Grilled Garlic Butter Halibut (topped with mango peach salsa). It was a fantastic meal!

Parmesan crumb sugar snap peas, served on a white platter.The Parmesan crumb sugar snap peas, on plate with corn and grilled halibut.

I hope you have the opportunity to make this delicious vegetable recipe! It is really simple to make, and I think you will really enjoy it.

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

Looking For More VEGGIE Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have lots of delicious vegetable dishes to explore, including:

Want More Recipes? Get My FREE Newsletter!

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

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

Find Me On Social Media:

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

Author's signature

Recipe adapted from: “Food Network Magazine”, December 2020 issue, page 156, published by Hearst Publications

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Parmesan Crumb Sugar Snap Peas
Prep Time
10 mins
Cook Time
4 mins
Total Time
14 mins
 

Parmesan Crumb Sugar Snap Peas is an easy veggie dish, with sugar snap peas topped with buttery toasted Parmesan, lemon and herb breadcrumbs.

Category: Vegetable Dish
Cuisine: All Cuisines
Keyword: Parmesan crumb sugar snap peas
Servings: 3
Calories Per Serving: 113 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • ¾ pound sugar snap peas stems removed
For Topping:
  • 2 teaspoons butter
  • 2 Tablespoons plain breadcrumbs
  • 2 Tablespoons grated Parmesan cheese
  • 1½ Tablespoons chopped fresh mixed herbs parsley, thyme, oregano *see NOTE below
  • ¼ teaspoon grated lemon zest
  • ⅛ teaspoon kosher salt
US Customary - Metric
Instructions

  1. If using fresh sugar snap peas, remove stem ends (discard) before cooking. Boil in water for 3-4 minutes, or until they become crisp-tender. If using frozen sugar snap peas, cook according to package instructions, or until crisp-tender.

  2. TIMESAVER: Toast breadcrumbs while sugar snap peas cook. Melt butter on Medium heat in large skillet. Add breadcrumbs; stir, to combine. Cook, stirring often, for 3 minutes. Breadcrumbs will "toast" and brown as they cook.

  3. Add Parmesan cheese, salt, lemon zest and chopped fresh herbs to toasted breadcrumbs. Stir to combine, then turn off the heat.

  4. When sugar snap peas are done cooking, remove them from pan using slotted spoon or strainer to drain water. Spread snap peas on a serving plate. Sprinkle toasted breadcrumbs on top. Serve immediately, and enjoy!

Recipe Notes

NOTE: I use a combination of fresh chopped parsley, thyme and oregano. The total amount of combined chopped herbs is 1½ Tablespoons. If substituting other fresh herbs, be sure to use the same total amount.

Nutrition Facts
Parmesan Crumb Sugar Snap Peas
Amount Per Serving (1 (1/3 of total))
Calories 113 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 2g13%
Trans Fat 0.1g
Polyunsaturated Fat 0.4g
Monounsaturated Fat 1g
Cholesterol 10mg3%
Sodium 231mg10%
Potassium 258mg7%
Carbohydrates 14g5%
Fiber 3g13%
Sugar 5g6%
Protein 5g10%
Vitamin A 1513IU30%
Vitamin C 71mg86%
Calcium 94mg9%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Parmesan Crumb Sugar Snap Peas is an easy veggie dish, with sugar snap peas topped with buttery toasted Parmesan, lemon and herb breadcrumbs.


Sep
2023

Creamy Butternut Squash Bisque

categories: Soups, Vegetable Dishes
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Creamy Butternut Squash Bisque is a delicious hot soup, perfect to serve for lunch OR dinner! The recipe, as written, yields 4 servings.
Creamy Butternut Squash Bisque is a delicious hot soup, perfect to serve for lunch OR dinner! The recipe, as written, yields 4 servings.

Do you like butternut squash? We sure do, and today I want to share with you a recipe for creamy butternut squash bisque I am confident you’ll like.

A bisque is a thick soup (usually made with cream), that is cooked and then pureed. This low calorie recipe uses nonfat plain yogurt as a garnish/add-in for creaminess without actually using CREAM.

As you may know, butternut squash takes a while to oven-roast until tender, BUT this recipe cooks the squash in a MICROWAVE! What a fantastic timesaver!

The tender squash is then cooked with red bell peppers, onions and garlic, chicken broth, and a few spices. This delicious soup is then pureed until smooth, then topped with creamy nonfat yogurt to serve.

It’s delicious, very low in calories, and truthfully, it’s a cinch to make enough for 4 servings. Here’s how to make creamy butternut squash bisque.

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

A Word About The Butternut Squash

You will need a LARGE butternut squash for this recipe (or two small ones). NOTE: Last year I grew butternut squash in our little raised bed garden, so I used two of the smaller home grown ones when I photographed the recipe prep.

All told, you will need between 4-5 cups of cubed squash, and I’ve found that if I buy a nice, large one, it’s enough.

Cook The Butternut Squash In The Microwave

Pierce the butternut squash 2-3 times with a knife on each side. Place the butternut squash on a paper towel in the microwave.

Cook the squash on HIGH heat for 5 minutes. Carefully remove the squash from the microwave (it’s hot). Slice the squash in half, lengthwise.

Use a large spoon to remove (and discard) the seeds and the stringy pulp inside the cavity of the squash.

Place the squash halves back in the microwave and cook on HIGH heat for 5 additional minutes. Carefully remove, and set the squash aside to cool.

Butternut squash is pierced with a knife before microwaving.After microwaving, the seeds and pulp are removed from the squash.

Cook The Onions, Garlic And Red Bell Peppers

Heat a large soup pan on MEDIUM-HIGH. Add olive oil and ¼ cup of chicken broth to the pan. Bring these ingredients to a boil.

Olive oil and chicken broth are brought to a boil in large soup pan.

Add chopped onions, chopped red bell pepper and minced garlic to the broth, then stir well, to combine these ingredients.

Cook, stirring often, for 5 minutes. The peppers and onions should be tender and cooked through at the end of this time.

Chopped red bell peppers, onions and minced garlic cook in the pan.Onions, garlic and red bell peppers are cooked until tender in pan.

Add The Butternut Squash And Spices

The reserved butternut squash should have cooled slightly at this point. Scoop the squash out of the shells, and then cut it into small chunks.

Add the squash pieces, ground cumin, cayenne pepper, and reserved 2 cups chicken broth to the pan. Stir to combine. Reduce the heat to MEDIUM, and bring this entire mixture to a boil.

Once it begins boiling, put a lid on the pan, and reduce the heat to a LOW SIMMER. Let the bisque cook (covered) for 15 minutes. 

Butternut squash, chicken broth and spices are added to the soup pan.

Blend The Soup

After it has cooked for 15 minutes, it is time to puree it into a smooth, velvety bisque. There are three ways to do this…

You can use a blender or food processor, and blend the bisque in batches, OR you can use an immersion blender (shown below) to puree  the bisque right in the pan.

An immersion blender is used to puree the soup until smooth.

Process until the soup is smooth and the veggies have been fully blended together. If you pureed it in a food processor or blender, return the bisque to the soup pan, then repeat process with remaining veggies, etc.

The bisque will be fairly thick, and should be “lump-free”. Turn the heat to Medium, and cook until the creamy butternut squash bisque is fully heated through.

Season the bisque with salt and black pepper, to suit your taste. Now the bisque is ready to serve.

Once pureed, creamy butternut squash bisque is heated through before serving.

Serve The Creamy Butternut Squash Bisque

Ladle the creamy butternut squash bisque into 4 bowls. Place a spoonful of nonfat plain yogurt on top of each serving.

Use a knife to swirl the yogurt around decoratively on top of the soup. Serve immediately while hot, and enjoy!

Plain yogurt is swirled on top of the creamy butternut squash bisque for serving.

I hope you enjoy this delicious, creamy butternut squash bisque! We really like it, and trust you will, too!

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

Looking For More VEGETABLE SOUP Recipes?

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

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1st and 15th) with lots of recipes, tips, etc..
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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Recipe adapted from: Noom, an online weight loss/behavioral app.

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Creamy Butternut Squash Bisque
Prep Time
20 mins
Cook Time
15 mins
Total Time
35 mins
 

Creamy Butternut Squash Bisque is a delicious hot soup, perfect to serve for lunch OR dinner! The recipe, as written, yields 4 servings.

Category: Main Dish, Side Dish, Soup
Cuisine: All Cuisines
Keyword: creamy butternut squash bisque
Servings: 4
Calories Per Serving: 166 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 1 large butternut squash or 2 small
  • 1½ teaspoons extra virgin olive oil
  • 2¼ cups chicken broth *DIVIDED USE
  • 2 cups chopped yellow onions
  • 1¼ cups chopped red bell pepper
  • 2 Tablespoons minced garlic
  • ½ teaspoon ground cumin
  • ¼ teaspoon cayenne pepper
  • salt and pepper, to taste
  • ¼ cup nonfat plain unsweetened yogurt
US Customary - Metric
Instructions

  1. Pierce squash 2-3 times with a knife, on each side. Place squash on a paper towel in microwave. Cook on HIGH for 5 minutes. Remove squash from microwave (it's hot). Slice squash in half, lengthwise. Use spoon to remove (and discard) seeds and pulp inside squash. Place squash back in microwave; cook on HIGH 5 more minutes. Remove; set squash aside.

  2. Heat a large soup pan on MEDIUM-HIGH. Add olive oil and ¼ cup of chicken broth. Bring to a boil.

  3. Add onions, red bell pepper and garlic to the broth; stir to combine. Cook, stirring often, for 5 minutes.

  4. Scoop squash out of the shells; cut into chunks. Add squash pieces, cumin, cayenne, and remaining 2 cups chicken broth to the pan. Stir to combine. Reduce heat to MEDIUM; bring to a boil. Once boiling, cover pan; reduce heat to a LOW SIMMER. Cook (covered) for 15 minutes. 

  5. Puree mixture until smooth. There are three ways to do this. Use a blender or food processor, and blend in batches, OR use an immersion blender to puree bisque right in the pan. Process until smooth. If you used food processor or blender, return bisque to pan. Bisque should be fairly thick, and "lump-free".

  6. Turn heat to Medium; cook until bisque is heated through. Take a bite; season to taste with salt and pepper.

  7. Divide bisque evenly between 4 bowls. Place a spoonful of plain yogurt on top of each serving. Use knife to swirl through yogurt decoratively on top of the soup. Serve immediately, and enjoy!

Nutrition Facts
Creamy Butternut Squash Bisque
Amount Per Serving (1 (1/4 of total))
Calories 166 Calories from Fat 18
% Daily Value*
Fat 2g3%
Saturated Fat 0.4g3%
Polyunsaturated Fat 0.4g
Monounsaturated Fat 1g
Cholesterol 3mg1%
Sodium 710mg31%
Potassium 961mg27%
Carbohydrates 35g12%
Fiber 6g25%
Sugar 11g12%
Protein 5g10%
Vitamin A 21450IU429%
Vitamin C 106mg128%
Calcium 157mg16%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Creamy Butternut Squash Bisque is a delicious hot soup, perfect to serve for lunch OR dinner! The recipe, as written, yields 4 servings.


Jul
2023

Grilled Unshucked Corn On The Cob

categories: For The BBQ Grill, Vegetable Dishes
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Make Grilled Unshucked Corn On The Cob on your BBQ grill! Soak them in water, then cook them on the grill, for delicious, fresh ears of corn!
Make Grilled Unshucked Corn On The Cob on your BBQ grill! Soak them in water, then cook them on the grill, for delicious, fresh ears of corn!

There are many ways to cook fresh corn on the cob, and all are absolutely wonderful! Today I would like to show you how to make grilled unshucked corn on the cob on a BBQ.

This method is very simple, user friendly, the prep is minimal, and always yields delicious, juicy, fresh corn on the cob!

The corn will need to soak in water first, then you can simply throw it on your BBQ with the meat(s) you are cooking, and let them cook, still in the husk.

YUM! I think you’ll enjoy how easy it is to make corn this way. Here’s how to prepare this easy veggie side dish.

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

Prepare The Corn

It goes without saying that you should start with FRESH corn on the cob. Okay? It only takes a few minutes to get the corn “ready to roll”.

You can make as many ears of corn you need using this method, however my photos will reflect using only two ears of corn. 

Two ears of fresh corn, with the outer husks intact.

Peel back the husks on the corn almost to the bottom, but do not remove them from the corn. Leave 1-2 inches of husk unopened.

Once the husks on each piece are pulled back, remove as much of the stringy “corn silk” attached to the corn kernels as possible.

Discard the “corn silks”, then carefully (and gently) pull the husks back up and around the corn cobs.

Husks are peeled back on corn, and the corn silks are removed.Corn husk is pulled back almost to the bottom, and corn silk is removed.

Time For The Corn To Go “Swimming”!

If desired, use a thin outer husk to “tie” the husks back in place on the corn before soaking them. It helps close the husk around the corn, so the corn doesn’t char as much later, while cooking.

This step is optional (I’ve tied them and left them untied- have done both ways). Place the unshucked corn in a LARGE bowl, then add enough water to cover the corn.

TIP: I find it helpful to set a large heavy mug, filled with some water on top of the corn while it is soaking in the bowl.

This acts as a weight to keep the corn submerged in the water, so it is fully immersed (and not floating on top).

Corn husk is tied back in place using a thin piece of corn husk.White mug with water in it weighs down corn soaking in blue bowl of water.

Soak, Soak, Soak

Let the corn soak in the water for 1-2 hours, then drain the water from the bowl, leaving only the corn.

Once drained, stand the ears of corn up (open side down) in the bowl. This allows excess water to continue draining off the corn before grilling.

Two ears of unshucked corn, draining excess water off, after soaking in bowl.

Cooking Grilled Unshucked Corn On The Cob

Place the drained corn directly onto the BBQ grill over direct Medium-high heat, whether it is over hot coals or on a gas grill.

Put a lid on the BBQ, and let the corn cook for between 12-14 minutes. Turn the corn over (using tongs) about halfway through the cooking time.

The outer husks will begin to turn brown and get a bit charred as the corn cooks.

Grilled unshucked corn on the cob, cooking on BBQ by a piece of chicken.Two pieces grilled unshucked corn on the cob, with chicken and hot dogs on BBQ.

Ready To Eat!

After the corn has cooked on all sides for between 13-14 minutes, it is ready to be served and enjoyed.

NOTE: The time may vary slightly, due to the heat and temperature of YOUR BBQ. We usually take the corn off around the 14 minute mark.

The outside husks will be browned, but the kernels of corn will be golden and juicy, with some slight browning where the open husk kernels were exposed to direct heat!

Remove the grilled unshucked corn on the cob from the grill. You can serve them “as is” to your guests, OR you can pull off the husks yourself, before placing the corn onto plates.

The outer husks will come off the grilled corn very easily. You shouldn’t have to mess with the corn “silks” inside, because you removed them previously!

Serving The Corn

Now it is time to season the ears of corn with butter, salt and pepper, serve it… and dig in!

Three pieces of grilled unshucked corn, cooking with BBQ chicken on grill.A piece of the lightly browned grilled corn on the cob, on a plate with chicken.

I hope you have a chance to try this method (one of many ways) to make grilled UNSHUCKED corn on the cob this summer.

The prep is minimal, because it only takes about 5 minutes to prepare the corn, then the “soaking in water” time is inactive, which frees you up to do other things.

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

Looking For More CORN Recipes?

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

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1st and 15th) with lots of recipes, tips, etc..
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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Grilled Unshucked Corn On The Cob
Prep Time
5 mins
Cook Time
12 mins
Inactive Prep Time (Soaking)
1 hr
Total Time
1 hr 17 mins
 

Make Grilled Unshucked Corn On The Cob on your BBQ grill! Soak them in water, then cook them on the grill, for delicious, fresh ears of corn!

Category: Vegetable Dish
Cuisine: All Cuisines
Keyword: grilled unshucked corn
Servings: 2
Calories Per Serving: 123 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 2 large ears fresh corn
US Customary - Metric
Instructions

  1. Peel back corn husks almost to the bottom, but do not remove them from corn. Leave 1-2 inches of husk unopened. Remove as much stringy "corn silk" as possible. Discard "corn silks", then carefully pull husks back up/around the corn. *If desired (optional), use a thin outer husk to "tie" the husks back in place.

  2. Place corn in a LARGE bowl; add enough water to cover. TIP: It's helpful to set a large heavy mug, filled with some water on top of the corn. This acts as a weight to keep corn submerged in the water, so it is not floating on top.

  3. Let corn soak in water for 1-2 hours, then drain water from bowl. Stand corn up on end (open side down) in the bowl to continue draining off water.

  4. Place corn directly onto BBQ grill over Medium-high heat. Put a lid on the BBQ; let corn cook for 12-14 minutes. Turn corn over halfway through cooking time. The outer husks will begin to turn brown and get a bit charred as the corn cooks.

  5. Remove cooked corn from grill. You can serve them "as is", OR you can pull off the husks yourself, before placing corn on plates. Husks should come off easily. Season corn with butter, salt and pepper, and dig in! Enjoy!

Nutrition Facts
Grilled Unshucked Corn On The Cob
Amount Per Serving (1 piece corn)
Calories 123 Calories from Fat 18
% Daily Value*
Fat 2g3%
Saturated Fat 0.5g3%
Trans Fat 0.01g
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Sodium 21mg1%
Potassium 386mg11%
Carbohydrates 27g9%
Fiber 3g13%
Sugar 9g10%
Protein 5g10%
Vitamin A 267IU5%
Vitamin C 10mg12%
Calcium 3mg0%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Make Grilled Unshucked Corn On The Cob on your BBQ grill! Soak them in water, then cook them on the grill, for delicious, fresh ears of corn!


Jul
2023

Pan-Seared Green Beans and Bacon

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

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

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

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

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

Prepare The Green Beans For Cooking

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

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

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

Cook The Bacon, Onion And Garlic

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

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

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

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

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

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

Pan-Sear The Green Beans

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

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

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

Time To Add the BACON!

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

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

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

Serve The Pan-Seared Green Beans And Bacon

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

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

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

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

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

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

Looking For More GREEN BEAN Recipes?

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

Want More Recipes? Get My FREE Newsletter!

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

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

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

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Pan-Seared Green Beans and Bacon
Prep Time
8 mins
Cook Time
12 mins
Total Time
20 mins
 

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

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

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

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

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

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

Recipe Notes

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

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

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


Jun
2023

Roasted Curry Sweet Potatoes

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

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

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

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

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

Behold The Humble Sweet Potato

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

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

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

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

Prepare The Sweet Potatoes For Roasting

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

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

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

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

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

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

Make The Spice Mix

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

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

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

Season The Sweet Potato Wedges

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

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

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

Ready For The Oven

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

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

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

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

Serve The Roasted Curry Sweet Potatoes

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

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

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

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

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

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

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

Looking For More SWEET POTATO Recipes?

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

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

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

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

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

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

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

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

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

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

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

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


Apr
2023

Roasted Brussel Sprouts For Two

categories: Side Dishes, Vegetable Dishes
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It’s simple to make Roasted Brussel Sprouts For Two! This delicious, baked vegetable side dish only requires a few common ingredients.It's simple to make Roasted Brussel Sprouts For Two! This delicious, baked vegetable side dish only requires a few common ingredients.

Have you ever roasted Brussel sprouts in the oven? They turn out DELICIOUS! After roasting, they look a bit “charred” and crispy looking on the outside, but are soft and tender on the inside!

The recipe I am sharing today is ideal for two servings, but can EASILY be doubled, tripled, or multiplied into the quantity you need.

TIP: You can enter the # of servings you need into the printable recipe card at the bottom of the page (in the box by SERVINGS). The software will then re-calculate the quantity of ingredients you will need.

I think you’ll be surprised at how really EASY it is to make delicious, roasted Brussel sprouts for two people. Here’s how to make them!

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

Prepare The Brussel Sprouts

Preheat your oven to 425°F. For this recipe as written (for two servings), you will need about ¾ pound of fresh Brussel spouts. Typically this will be about 10-12 whole Brussel sprouts, depending on their size.

Trim off the stem ends (seen in the 2nd photo below). Some of the small outer leaves may fall off, but don’t worry! That is to be expected.

Once the stem end has been trimmed off, slice each Brussel sprout in half length-wise. Discard the stem and any of the outer leaves that have fallen off.

Brussel sprouts are sliced lengthwise before seasoning.The stems are trimmed off of the Brussel sprouts before seasoning and slicing.

Place the Brussel sprout halves in a medium sized bowl. Drizzle 1½ Tablespoons of olive oil over them, and gently toss, to coat them with the oil.

Olive oil is drizzled over the Brussel sprout halves in a mixing bowl.

A Little Seasoning

Once coated with the olive oil, sprinkle the Brussel sprouts with salt, pepper, garlic powder and a bit of onion powder. Stir gently, to evenly distribute the seasoning over the veggies.

Seasonings are added to the oil-tossed Brussel sprouts before baking.

Bake The Brussel Sprouts

Place the seasoned Brussel sprouts, cut side down, on a parchment paper-lined baking sheet. This will also help to create less mess to clean up!

However, if you don’t have access to parchment paper, place the Brussel sprouts directly on a baking sheet, leaving a small space between each one.

NOTE: I don’t recommended using a silpat or a silicon mat, because you want the charring that occurs on the sprouts when in contact with parchment paper or a metal baking sheet.

Seasoned Brussel sprout halves are roasted, cut side down on parchment lined baking sheet.

Bake the Brussel sprouts at 425°F. for 23-25 minutes. When done, the Brussel sprouts will be slightly “charred” and crispy on the outside, but very tender on the inside!

After roasting, the Brussel sprouts are charred on the outside and tender inside.Crispy, charred outer leaves cover the green, tender roasted Brussel sprouts.

Serve The Roasted Brussel Sprouts For Two

Use a spatula to transfer the roasted Brussel sprouts for two onto a platter or individual serving plates. See how browned they are?

We enjoy them this way, but if you prefer them less browned on the outside, simply peel off the outer leaf before serving or remove from the oven a bit early.

The flavor is quite nice as well, thanks to the simple seasoning on them. They may look browned on the outside, but they cut easily, because they’re quite soft inside.

This Brussel sprout side dish can be served with a variety of main dish meats. We enjoyed them (this time), served alongside pork chops and sweet potatoes. YUM! 

Roasted Brussel Sprouts For Two, served with a sweet potato and pork chop.

I hope you have the chance to try this simple recipe for Roasted Brussel Sprouts For Two. You can easily change the amount of the servings in the printable recipe below, if necessary.

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

Looking For More VEGGIE Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have LOTS of yummy vegetable recipes to choose from, including:

Want More Recipes? Get My FREE Newsletter!

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

There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
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Facebook page: The Grateful Girl Cooks!
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Roasted Brussel Sprouts For Two
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
 

It's simple to make Roasted Brussel Sprouts For Two! This delicious, baked vegetable side dish only requires a few common ingredients.

Category: Side Dish, Vegetable Dish
Cuisine: All Cuisines
Keyword: roasted Brussel Sprouts
Servings: 2
Calories Per Serving: 170 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • ¾ pound fresh Brussel sprouts (about 10-12)
  • 1½ Tablespoons olive oil
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper
  • ½ teaspoon garlic powder
  • ⅛ teaspoon onion powder
US Customary - Metric
Instructions

  1. Preheat oven to 425°F. Line a baking sheet with parchment paper (optional).

  2. Trim off stem ends of Brussel sprouts. Some outer leaves may fall off, that's okay. Slice each Brussel sprout in half length-wise. Discard stem/leaves that fell off.

  3. Place Brussel sprout halves in a medium bowl. Drizzle with olive oil; gently toss, to coat with oil. Sprinkle sprouts with salt, pepper, garlic powder and onion powder. Stir gently, to evenly distribute seasoning.

  4. Put Brussel sprouts, cut side down, on parchment paper-lined baking sheet (or directly on baking sheet), leaving space between each one. NOTE: It is NOT recommended to use silpat or silicone mats to roast the Brussel sprouts.

  5. Bake at 425°F. for 23-25 minutes. When done, Brussel sprouts will be slightly "charred"/crispy on the outside, but tender on the inside! Serve and enjoy!

Nutrition Facts
Roasted Brussel Sprouts For Two
Amount Per Serving (1 (1/2 of total))
Calories 170 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 2g13%
Polyunsaturated Fat 1g
Monounsaturated Fat 8g
Sodium 625mg27%
Potassium 679mg19%
Carbohydrates 16g5%
Fiber 7g29%
Sugar 4g4%
Protein 6g12%
Vitamin A 1285IU26%
Vitamin C 145mg176%
Calcium 75mg8%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!It's simple to make Roasted Brussel Sprouts For Two! This delicious, baked vegetable side dish only requires a few common ingredients.


Mar
2023

Southwest-Style Blackeyed Peas

categories: Side Dishes, Vegetable Dishes
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Southwest-Style Blackeyed Peas are a delicious side dish! Blackeyed peas are cooked with bacon, onions, green chiles, and Mexican spices.
Southwest-Style Blackeyed Peas are a delicious side dish! Blackeyed peas are cooked with bacon, onions, green chiles, and Mexican spices.

Do you like blackeye peas? I’m not referring to the MUSIC BAND, but the VEGETABLE! I grew up eating them fairly often, because my parents really enjoyed them. We’ve always called them blackeyed peas (rather than blackeye peas-without the D at the end), so that’s what I’ll call them in this post. Tradition!

My mom bought cans of blackeyed peas, heated them, added salt and pepper, and that was it (my Dad added hot pepper sauce)! Blackeyed peas may be purchased CANNED, DRIED (soaked overnight to soften), or FROZEN (then thawed).

This recipe I came up with uses FROZEN (and thawed) blackeyed peas. We keep bags of veggies in our deep freezer, so we usually have a bag or two on hand. I added other ingredients to add a Southwest-type flavor, and created this veggie dish.

When you combine tender blackeyed peas with spices, onion, BACON and garlic, how can you go wrong? Here’s how to make Southwest-Style Blackeyed Peas, a tasty little side dish: 

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

Why I Use Frozen Blackeyed Peas For This Recipe

I use frozen blackeyed peas in this recipe, because truthfully, it’s convenient. When dried peas are used, it can take all night long soaking in water to get them to soften.

Canned and drained blackeyed peas seem to get a bit too mushy when cooked in the flavorful broth. So frozen (and thawed) is convenient, and what I prefer to use!

A bag of frozen blackeyed peas is what is used for this recipe.

Cook The Blackeyed Peas

After thawing the blackeyed peas, cook them according to the instructions on the bag. Typically they need to be cooked about 40 minutes or so, until they become tender.

Once they’re fully cooked and tender to the bite, drain the blackeyed peas. Set them aside until later, while you prepare the rest of the dish.

Blackeyed peas are cooked in boiling water according to package directions.

Let’s Add Some Flavor!

Cut 3 slices of bacon in small pieces and place them in a large non-stick skillet. Add chopped onion, and cook on Medium heat for 3-5 minutes, until the onions are tender, and the bacon is fully cooked (but not crispy).

Leave any grease the bacon produces in the skillet. Stir in minced garlic and cook an additional 30 seconds, stirring often so the garlic doesn’t burn.

Add salt, pepper, ground cumin and cayenne pepper to the skillet. Stir to incorporate the spices with the bacon, onion and garlic.

Chopped onions and small pieces of bacon, cooking in a skillet.Spices and minced garlic are combined with cooked bacon and onions in skillet.

Add More Flavor!

Now it’s time to add the drained, tender blackeyed peas to the skillet. Dump them in, and give them a good stir to combine them with the other ingredients.

Add diced green chilis and chicken broth to the blackeyed peas and stir again, until well combined in the skillet. The added broth acts as a conduit to get all the flavor of the spices infused into the peas.

Cooked blackeyed peas are stirred into bacon and onion mixture in the skillet.Shicken broth and diced green chiles are added to the blackeyed peas.

Simmer Until Broth Is Absorbed

Bring the liquid to a boil, then turn the heat to a low simmer. Let the Southern-Style Blackeyed Peas cook on Low for 8-10 minutes (uncovered), OR until almost all the broth has been absorbed.

Southwest-Style Blackeyed Peas are cooked on Low heat until broth is absorbed.

Serve The Southwest-Style Blackeyed Peas

Remove the skillet from the heat source, and stir chopped cilantro into the blackeyed peas. If desired, garnish the dish with more cilantro for serving.

Serve this veggie side dish straight from the skillet, if desired, OR transfer to a medium sized serving bowl. Serve immediately while hot… and enjoy!

The Southwest-style blackeyed peas are garnished with cilantro before serving.A white bowl, filled with Southwest-style blackeyed peas ready to be served.

I hope you have the opportunity to make these delicious Southwest-Style Blackeyed Peas soon. They’re so tasty, and I am confident you will enjoy them! The peas can be easily reheated in a microwave.

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

Looking For More VEGGIE SIDE DISH Recipes?

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

Want More Recipes? Get My FREE Newsletter!

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

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

Find Me On Social Media:

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

Author's signature

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Southwest-Style Blackeyed Peas
Prep Time
5 mins
Cook Time
8 mins
Inactive cooking time for blackeyed peas
40 mins
Total Time
53 mins
 

Southwest-Style Blackeyed Peas are a delicious side dish! Blackeyed peas are cooked with bacon, onions, green chiles, and Mexican spices.

Category: Side Dish, Vegetable Dish
Cuisine: Southwest
Keyword: southwest-style blackeyed peas
Servings: 4
Calories Per Serving: 177 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 12 ounces frozen blackeyed peas thawed
  • 3 slices bacon chopped in small pieces
  • ¼ medium yellow onion diced
  • 2 cloves garlic minced
  • ¾ teaspoon salt
  • ½ teaspoon black pepper
  • ½ cup chicken broth
  • ¼ teaspoon ground cumin
  • ⅛ teaspoon cayenne pepper
  • 2 Tablespoons green chilis (diced/canned)
  • 2 Tablespoons fresh cilantro chopped
US Customary - Metric
Instructions

  1. Thaw blackeyed peas; cook according to package directions (about 40 minutes until tender). Drain and set aside.

  2. Cut bacon in small pieces; place in large non-stick skillet, along with chopped onion. Cook on Medium heat 3-5 minutes, until onions are tender and bacon is fully cooked (but not crispy). Leave any bacon grease in the skillet. Stir in garlic; cook for 30 seconds, stirring often so garlic doesn't burn.

  3. Add salt, pepper, cumin and cayenne pepper to skillet. Stir to incorporate spices. Add blackeyed peas. Stir to combine. Add diced green chiles and chicken broth. Stir again, to combine.

  4. Bring broth to a boil; turn heat down to a low simmer. Cook on Low 8-10 minutes (uncovered), OR until almost all broth has been absorbed.

  5. Remove skillet from heat source. Stir in chopped cilantro. Serve straight from the skillet OR transfer to serving bowl. Garnish with more cilantro, if desired. Serve immediately. Enjoy!

Nutrition Facts
Southwest-Style Blackeyed Peas
Amount Per Serving (1 (1/4 of total))
Calories 177 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 2g13%
Trans Fat 0.02g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 11mg4%
Sodium 688mg30%
Potassium 307mg9%
Carbohydrates 20g7%
Fiber 6g25%
Sugar 3g3%
Protein 9g18%
Vitamin A 72IU1%
Vitamin C 4mg5%
Calcium 32mg3%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Southwest-Style Blackeyed Peas are a delicious side dish! Blackeyed peas are cooked with bacon, onions, green chiles, and Mexican spices.