May
2023

Bacon Tomato Cucumber Sandwich

categories: Sandwiches
20 Shares
Pin20
Share
Tweet
Yum
Email

Bacon Tomato Cucumber Sandwich is a quick meal, with bacon, cucumber slices, tomato and ranch dressing served on your favorite toasted bread!
Bacon Tomato Cucumber Sandwich is a quick meal, with bacon, cucumber slices, tomato and ranch dressing served on your favorite toasted bread!

If you enjoy eating bacon, lettuce and tomato sandwiches, chances are pretty good you’re going to like this bacon tomato CUCUMBER sandwich! It is a simple meal to make quickly for a lunch or easy dinner.

My husband and I LOVE BLT’s for breakfast, lunch OR dinner. We both enjoyed them growing up, and still enjoy them to this day. This slight tweak of the classic BLT got my attention years ago when I found the recipe in one of my food magazines.

It’s a slight twist on the classic BLT sandwich, but with extra crunch, thanks to thinly sliced cucumbers (regular or English cucumbers). It also has a slightly different flavor, thanks to the Ranch dressing used as a condiment (instead of traditional mayonnaise). 

This recipe (as written below) will be enough for ONE sandwich, but can be easily doubled, tripled. etc. to make the quantity you need. Here’s how to make a bacon tomato cucumber sandwich.

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

Cook The Bacon

Cook bacon slices in a large skillet until fully cooked and crisp. I use TWO slices of bacon (each cut in half) for each sandwich, but of course you can add as many slices as you wish!

I usually make a couple extra slices, so I can reheat them to make another sandwich (for my husband or myself), OR I can add them to a quick breakfast the next day!

When the bacon has finished cooking, transfer the cooked bacon to paper towels, to absorb any remaining grease.

Several strips of bacon cooking in a large black skillet.Cooked bacon slices, draining on paper towels to absorb grease.

While The Bacon Cooks…

Using a sharp knife, cut a regular or English cucumber into about 12 very thin slices (for each sandwich). There is no need to peel the cucumber, so this step goes very quickly!

Toast two slices of your favorite bread per sandwich, then set them aside on a serving plate, until you’re ready to build the sandwich.

Thin slices of cucumber are cut and ready to be added to the sandwich.Two pieces of toasted bread resting on a white plate.

Let’s Build The Bacon Tomato Cucumber Sandwich!

Spread one Tablespoon of Ranch dressing onto the toasted bread slices (divide this amount between both pieces).

You can use bottled Ranch dressing, light Ranch dressing or homemade ranch dressing. Use whatever Ranch salad dressing you have on hand, or most convenient at the time.

Shingle the cucumber slices onto one piece of toasted bread, overlapping the ends slightly to fill the bread.

Toasted bread is spread with ranch salad dressing before making the sandwich.The thin cucumber slices are placed on one piece of toasted bread.

Final Step

Now place a couple slices of tomato on top of the cucumbers, to fill the sandwich. If you have a giant tomato, you will probably only need one slice.

The final step is to add the cooked bacon slices. I typically cut two pieces of cooked bacon in half to fit the sandwich. If you are a bacon lover, add as much bacon as you would like!

Place the second piece of toast, Ranch dressing side down, onto the top of the bacon. Now your bacon tomato cucumber sandwich is ready to be served.

A couple small tomato slices are added on top of the sliced cucumbers.Cooked pieces of bacon are placed on top of the tomato slices on the sandwich.

Serve The Bacon Tomato Cucumber Sandwich

Slice the bacon tomato cucumber sandwich in half diagonally, if desired. Serve it with whatever you’d enjoy munching on with your sandwich!

When I made the sandwich this time (and photographed it), I enjoyed it with a crisp pickle slice and cold red grapes on the side. YUM!

Enjoy the sandwich, because it tastes really good! The first time I tried it, the crunch of the cucumber slices surprised me, but it was a GOOD surprise!

A Bacon Tomato Cucumber Sandwich is sliced in half, and served on a white plate.A pickle slice and red grapes are served on a plate with the Bacon Tomato Cucumber Sandwich.

I hope you take the opportunity to make this tasty sandwich, and trust you will enjoy it! It’s so simple to make in such a short amount of time, and really tastes wonderful.

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

Looking For More SANDWICH 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 sandwiches to choose from, including:

Want More Recipes? Get My FREE Newsletter!

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

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

Find Me On Social Media:

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

Author's signature

Original recipe source: “Taste of Home” magazine, June/July 1995 edition, page 64, published by Reiman Publications, Inc.

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes
PRINT
Bacon Tomato Cucumber Sandwich
Prep Time
3 mins
Cook Time
5 mins
Total Time
8 mins
 

Bacon Tomato Cucumber Sandwich is a quick meal, with bacon, cucumber slices, tomato and ranch dressing served on your favorite toasted bread!

Category: Lunch, Sandwich
Cuisine: American
Keyword: bacon tomato cucumber sandwich
Servings: 1 sandwich
Calories Per Serving: 401 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 2 bacon strips cooked crisp
  • 12 thin slices cucumber English or regular, unpeeled
  • 2 tomato slices
  • 2 slices multi-grain bread or bread of choice
  • 1 Tablespoon Ranch dressing regular or reduced-fat
US Customary - Metric
Instructions

  1. Cook bacon slices in large skillet until fully cooked/crisp. I use TWO slices of bacon (each cut in half) for each sandwich, but use as many slices as you wish! When done, transfer bacon to paper towels, to absorb grease.

  2. Cut cucumber into about 12 very thin slices (for each sandwich). No need to peel the cucumber.

  3. Toast two slices of bread per sandwich; place on serving plate. Spread Ranch dressing onto toasted bread (dividing this amount between both pieces).

  4. Shingle cucumbers onto 1 piece of bread, overlapping ends slightly to fill the bread. Place tomato slice(es) on top of cucumbers. Add bacon slices (cut 2 pieces bacon in half- 4 half pieces total) to fit sandwich (or as many slices as you'd like). Place remaining piece of bread, ranch dressing side down, on top of bacon. Slice diagonally, serve and enjoy!

Recipe Notes

NOTE: Caloric calculation was made using regular ranch dressing (not reduced fat). If using low-fat, the total calories for this sandwich will be slightly less.

Nutrition Facts
Bacon Tomato Cucumber Sandwich
Amount Per Serving (1 sandwich)
Calories 401 Calories from Fat 234
% Daily Value*
Fat 26g40%
Saturated Fat 7g44%
Trans Fat 0.1g
Polyunsaturated Fat 8g
Monounsaturated Fat 9g
Cholesterol 33mg11%
Sodium 681mg30%
Potassium 381mg11%
Carbohydrates 28g9%
Fiber 4g17%
Sugar 5g6%
Protein 13g26%
Vitamin A 482IU10%
Vitamin C 8mg10%
Calcium 105mg11%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Bacon Tomato Cucumber Sandwich is a quick meal, with bacon, cucumber slices, tomato and ranch dressing served on your favorite toasted bread!


May
2023

Florentine Eggs And Bacon

categories: Breakfast
3 Shares
Pin3
Share
Tweet
Yum
Email

Florentine Eggs And Bacon is an easy breakfast with eggs, bacon, spinach, scallions and feta cheese. Scramble ingredients or make an omelet!
Florentine Eggs And Bacon is an easy breakfast with eggs, bacon, spinach, scallions and feta cheese. Scramble ingredients or make an omelet!

Today I want to share another delicious breakfast idea using EGGS! I happen to love scrambled eggs, but sometimes I want to “jazz them up” just a bit with extra flavor!

This recipe for Florentine eggs and bacon does just that! Years ago a friend of ours made us spinach, cheddar cheese and egg omelets while we were visiting in their home, and I decided that was a GOOD thing!

For this recipe I use low-fat feta cheese (for great flavor), but you can use grated cheddar, if you only have that. Bacon is ALWAYS good with eggs, so for this recipe, it is pre-cooked, then added to the egg mixture.

I hope you enjoy this way of making scrambled eggs (or an omelet) taste great, using a great combination of flavors, colors and textures! Florentine eggs and bacon are DELICIOUS, and the recipe (for one serving) is simple! Here’s how to make this dish:

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

Cook The Bacon And Scallions

Cut up one (or two, if desired) pieces of bacon into small pieces. The small pieces help the bacon to cook quicker!

Place the bacon pieces along with chopped green onions (scallions) in a large, non-stick skillet. Cook the bacon and scallions on Medium heat until fully cooked.

Transfer the bacon and onions to paper towels to absorb any grease. Discard any bacon grease remaining in the skillet.

Bacon pieces and green onions are cooked in a large skillet.Pan-cooked bacon and green onions drain on paper towels.

Make The Egg Mixture

In a medium bowl, use a fork or whisk to combine two large eggs and milk. Low-fat, whole or an alternative milk (unsweetened almond milk) can be used.

Add crumbled feta cheese (or grated cheddar, if using) to the egg mixture, and then season with salt and pepper (to suit your taste).

Stir in the cooked (and cooled) bacon and scallions until all the ingredients have been incorporated.

Lightly beaten eggs, milk, feta cheese and spinach are mixed in small bowl.Cooked bacon and green onions are added to the egg mixture in silver bowl.

Cook The Florentine Eggs And Bacon

SCRAMBLED? Lightly spray the skillet with non-stick cooking spray, then heat the skillet on Medium heat. Pour the egg mixture into the hot skillet.

Cook the Florentine eggs and bacon until completely cooked through. If you are scrambling the eggs, stir while cooking, and cook until the desired texture of the scrambled eggs is reached. 

OMELET? If you decide to make an omelet, pour the egg mixture into the hot skillet and let it cook without disturbing. Slightly lift the edges of the omelet as it cooks, letting some egg mixture flow under the omelet to cook quicker.

Cook until the egg mixture is cooked through, without disturbing, then fold in half and serve.

Mixture for the Florentine eggs and bacon is poured into a large skillet to cook.

Serve An Omelet Or Scrambled?- That IS The Question!

Only you can decide which way to cook the Florentine eggs and bacon. I’ve made it many times and enjoy the eggs BOTH ways. It’s delicious, served as a simple omelet.

An omelet is made by flipping the cooked egg mixture in half, then served on white plate.

You can never mess it up with scrambled Florentine Eggs and Bacon! If you’re hesitant to try making an omelet, go for the scrambled, “can’t miss” option!

Florentine eggs and bacon is scrambled in a large skillet.

Time To Enjoy The Florentine Eggs And Bacon

Serve the Florentine eggs and bacon with your favorite side dishes, and enjoy this hearty breakfast! I LOVE to enjoy this meal with a half of a large, juicy, ruby Red grapefruit!

When served with fruit on the side, this meal includes protein, dairy, fruit and veggies! that’s what I call a delicious and filling breakfast! YUM!

A white plate with a red grapefruit half and Florentine eggs and bacon on it.The Florentine eggs and bacon are served on a white plate.

I hope you have the opportunity to try this egg dish for breakfast, because it really is delicious, and has a nice variety of flavors.

Thanks for stopping by today, 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 Recipes Featuring EGGS?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have some wonderful breakfast recipes featuring EGGS 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!
Instagram: jbatthegratefulgirlcooks

Author's signature

Recipe adapted from: “Food Meets Faith”, by Isabel D. Price, page 81, published by Live Smart Solutions LLC, in 2019

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes
PRINT
Florentine Eggs And Bacon
Prep Time
7 mins
Cook Time
3 mins
Total Time
10 mins
 

Florentine Eggs And Bacon is an easy breakfast with eggs, bacon, spinach, scallions and feta cheese. Scramble ingredients or make an omelet!

Category: Breakfast
Cuisine: American
Keyword: Florentine eggs and bacon
Servings: 1
Calories Per Serving: 321 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 1 slice bacon cut in small strips (may use 2, if desired)
  • 1 Tablespoon green onion (scallion) thinly sliced (green and white parts)
  • 2 large eggs
  • 2 Tablespoons milk (1%) or 2%, or unsweetened almond milk
  • 1 cup fresh spinach chopped
  • 2 Tablespoons reduced fat feta cheese crumbled (can sub. regular feta)
  • salt and pepper, to taste
US Customary - Metric
Instructions

  1. Cut bacon into small pieces (small pieces help bacon cook quicker!). Place bacon and green onions in large, non-stick skillet. Cook on Medium heat until done. Transfer bacon/onions to paper towels to absorb grease. Discard grease in skillet.

  2. In medium bowl, use fork or whisk to combine eggs and milk. Add crumbled feta (or grated cheddar, if using) to egg mixture. Season with salt/pepper (to taste). Stir in bacon and scallions until ingredients have been incorporated.

  3. Lightly spray skillet with non-stick cooking spray. Heat skillet on Medium heat. Add egg mixture. Cook until done. If scrambling the eggs, stir while cooking until done and desired texture of scrambled eggs is reached. If making an omelet, pour egg mixture into hot skillet and cook without disturbing. Slightly lift edges of omelet as it cooks, letting egg mixture flow under omelet to cook quicker. Continue cooking until eggs are set/cooked through, then fold omelet in half.

  4. Transfer eggs (scrambled or omelet) to serving plate, and serve while hot. Enjoy!

Recipe Notes

NOTE: Caloric calculation was made using 1 slice bacon, 1% milk, and low-fat feta cheese. Other milks, cheeses, and number of bacon slices can be substituted in this recipe, but the calorie count will vary, depending on what ingredients are used.

Nutrition Facts
Florentine Eggs And Bacon
Amount Per Serving (1 g)
Calories 321 Calories from Fat 198
% Daily Value*
Fat 22g34%
Saturated Fat 8g50%
Trans Fat 0.1g
Polyunsaturated Fat 3g
Monounsaturated Fat 8g
Cholesterol 404mg135%
Sodium 1367mg59%
Potassium 413mg12%
Carbohydrates 6g2%
Fiber 1g4%
Sugar 3g3%
Protein 24g48%
Vitamin A 3480IU70%
Vitamin C 10mg12%
Calcium 129mg13%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Florentine Eggs And Bacon is an easy breakfast with eggs, bacon, spinach, scallions and feta cheese. Scramble ingredients or make an omelet!


May
2023

Beef Short Ribs For Two

categories: Beef, Main Dishes
69 Shares
Pin69
Share
Tweet
Yum
Email

Beef Short Ribs For Two is a decadent dish! Short ribs are baked in butter, garlic, & red wine sauce until they’re “fall off the bone” tender!
Beef Short Ribs For Two is a decadent dish! Short ribs are baked in butter, garlic, & red wine sauce until they're "fall off the bone" tender!

Have you ever ordered beef short ribs at a restaurant, or made them at home ? We’ve made them quite a few times over the years, and they are always a scrumptious treat! We LOVE them!

Tender and amazingly delicious, short ribs have become a dish we look forward to, even if we don’t have them as often as we would like! 

This recipe is a perfect meal for two people, with 2 short ribs per person. It becomes a very filling dish, when served on top of mashed potatoes, rice, polenta or cooked egg noodles.

The prep is fairly minimal, then the short ribs bake for 3 hours, which gives you enough time to paint the house or your nails, take a nap, or read a book, etc.

Once done, you won’t believe how tender the beef is, and how great your house smells! Here’s how to make beef short ribs for two.

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

Pan-Sear The Beef Short Ribs

Preheat your oven to 325°F. before browning the short ribs. Melt 2 teaspoons of butter over Medium-High heat in a large Dutch oven or oven safe pot (with lid).

Place the short ribs into the Dutch oven, and let them get pan-seared and browned on ALL sides (cook about a minute or two per side). 

You do NOT have to fully cook them, as they will bake for a long time and become fully cooked through. You DO want them to be nicely browned on the outside though, okay?

Four beef short ribs are browned in hot oil in a large Dutch oven.Browned on all sides, the four beef short ribs sit in a large Dutch oven.

Remove the browned short ribs from the pot, and place them on a plate or platter. Cover the short ribs with foil, to keep them warm. Do NOT clean out the cooking pot.

The four browned beef short ribs are removed from Dutch oven and rest on a plate.

Time To Make The Red Wine Sauce

Add minced garlic to the Dutch oven (without cleaning the pot), and cook, stirring constantly, for 30 seconds. Pour in 3 cups (about half a bottle) of red wine, and stir, to combine.

Bring the wine to a boil on medium-high heat, then let it boil until the wine has reduced in volume to about 1 cup of liquid. This will take several minutes.

Red wine and minced garlic cook in large pan until reduced in volume.

Place the browned short ribs back into the Dutch oven in a single layer (bone on the bottom) in the remaining wine sauce.

Pour two cups of beef broth into the pot, then spoon a little sauce on top of each short rib, enough to coat the top of each piece.

Ready To Bake

Put a lid on the Dutch oven and place it into a preheated 325°F. oven. Bake the beef short ribs (covered) for 3 hours, without disturbing them.

Four browned beef short ribs are transferred back into pan with red wine reduction sauce.Beef broth is added to red wine sauce to almost cover the short ribs, then baked.

Once the short ribs have baked for 3 hours, they will be incredibly tender, and will practically fall off of the bone. Use a spatula to carefully remove each one from the sauce. 

Transfer the short ribs to a plate, and cover the plate tightly with aluminum foil to keep the meat hot while you finish making the sauce.

When finished baking for 3 hours, the beef short ribs are so tender they almost fall off the bone..Beef Short Ribs For Two are removed from pan and kept warm while gravy is made.

Cook the remaining red wine sauce for about 10 minutes. The sauce will reduce slightly in volume, and thicken very slightly.

Stir in 2 teaspoons butter, and continue stirring until the butter has fully melted and been incorporated into the sauce.

Red wine sauce is cooked with butter until slightly thickened.

Serve The Beef Short Ribs For Two

Now it’s ready to serve! For each serving, place two short ribs on top of mashed potatoes. NOTE: You can use cooked egg noodles, polenta, pasta or rice, if you prefer.

Spoon red wine sauce out of the pan and drizzle it generously over the top of the meat. We usually drizzle it on the potatoes too, because it’s so delicious.

Serve the short ribs immediately, while they’re hot, with a favorite veggie dish on the side, and enjoy this decadent meal! 

Beef short ribs for two, served on top of mashed potatoes and drizzled with sauce.One of the beef short ribs on mashed potatoes, with veggies in the background.

The short rib meat is so incredibly tender you can pull it apart using a fork! Beef short ribs for two is an amazingly delicious dish, and the sauce is incredible!

The meat of the beef short ribs for two is "fall off the bone" tender when served.

I really hope you have the chance to try these beef short ribs for two, and trust you’ll love this decadent recipe as much as we do! 

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 BEEF Recipes?

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

Want More Recipes? Get My FREE Newsletter!

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

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

Find Me On Social Media:

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

Author's signature

Recipe adapted from (and with thanks to): Paula, at: callmepmc.com/best-damn-short-ribs/

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes
PRINT
Beef Short Ribs For Two
Prep Time
15 mins
Cook Time
3 hrs 10 mins
Total Time
3 hrs 25 mins
 

Beef Short Ribs For Two is a decadent dish! Short ribs are baked in butter, garlic, & red wine sauce until they're "fall off the bone" tender!

Category: Main Dish
Cuisine: American
Keyword: beef short ribs
Servings: 2 (2 ribs per serving)
Calories Per Serving: 545 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 2 teaspoons butter for meat
  • 1¾ pounds beef short ribs 4 short ribs total
  • ½ teaspoon salt to season meat
  • ½ teaspoon black pepper to season meat
  • 1½ teaspoons minced garlic
  • 1 cups red wine (cabernet sauvignon) (approx. ½ bottle)
  • 2 cups beef broth
  • 2 teaspoons butter for sauce
US Customary - Metric
Instructions

  1. Preheat oven to 325°F.

  2. Melt 2 tsp. butter over Medium-High heat in large Dutch oven. Add short ribs in single layer. Pan-sear/brown on ALL sides (cook 1-2 minutes per side). You do NOT have to fully cook them before baking. Remove browned short ribs from pan onto a plate. Cover and keep warm. Do NOT clean cooking pot.

  3. Add minced garlic to Dutch oven (without cleaning), and cook, stirring constantly, for 30 seconds. Pour in 3 cups (about half a bottle) of red wine; stir, to combine. Bring wine to a boil on medium-high heat; let it boil until wine has reduced in volume to about 1 cup of liquid (several minutes).

  4. Lay short ribs back in the pan of wine sauce in a single layer (bone on bottom). Add two beef broth; spoon sauce over top of each short rib. Put a lid on the pot. Bake at 325°F. (covered) for 3 hours, without disturbing.

  5. When done, the short ribs will be very tender. Use a spatula to carefully remove each one from the pot. Transfer ribs to a plate; cover with foil to keep meat hot.

  6. Cook remaining sauce (medium heat) in the pot for approx. 10 minutes. Sauce will reduce slightly in volume, and thicken a bit. Stir in 2 tsp. butter; continue stirring until melted butter is incorporated into the sauce.

  7. To serve- For each serving, place 2 short ribs on top of mashed potatoes. NOTE: You can use cooked egg noodles, polenta, pasta or rice, if you prefer. Spoon red wine sauce generously over short ribs. Serve immediately and enjoy!

Recipe Notes

Caloric calculation was made measuring 2 small cooked short ribs and 1-2 Tablespoons of sauce. Mashed potatoes (rice, polenta, noodles, etc.) were not included.

Nutrition Facts
Beef Short Ribs For Two
Amount Per Serving (1 2 short ribs+ sauce))
Calories 545 Calories from Fat 234
% Daily Value*
Fat 26g40%
Saturated Fat 13g81%
Trans Fat 0.3g
Polyunsaturated Fat 1g
Monounsaturated Fat 15g
Cholesterol 120mg40%
Sodium 1083mg47%
Potassium 968mg28%
Carbohydrates 6g2%
Fiber 0.2g1%
Sugar 1g1%
Protein 58g116%
Vitamin A 268IU5%
Vitamin C 1mg1%
Calcium 49mg5%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Beef Short Ribs For Two is a decadent dish! Short ribs are baked in butter, garlic, & red wine sauce until they're "fall off the bone" tender!


May
2023

Chocolate Chip Orange Bread

categories: Breads, Breakfast
6 Shares
Pin6
Share
Tweet
Yum
Email

Make 3 mini loaves of yummy Chocolate Chip Orange Bread to enjoy for breakfast or a snack. Easy to make bread only takes 15 minutes prep!
Make 3 mini loaves of yummy Chocolate Chip Orange Bread to enjoy for breakfast or a snack. Easy to make bread only takes 15 minutes prep!

I received a holiday promotional mailer awhile ago from The Kroger corporation, and tore a recipe out of it to “save for a rainy day”. So I did… I saved it for a while.

Fast forward months later and I finally got around to making these cute little loaves (and photographing the steps), and want to share this recipe here on the ol’ blog.

I’m not sure about you, but I enjoy making mini loaves of bread, because these days only my husband and I are here at home to enjoy them. We eat one loaf, I freeze a loaf for later, and then give a loaf to family or friends.

This recipe for chocolate chip orange bread is simple to make, with minimal prep time. It takes about 15 minutes to get the batter ready, and 30-35 minutes to bake.

Let the finished loaves cool a bit, then they are ready to enjoy!. EASY PEASY! Here’s how to make this tasty bread.

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

Prepare The “Wet” And “Dry” Ingredients

NOTE: Before starting, preheat your oven to 350°F. You will also need to generously brush the inside (bottom and sides) of three mini loaf pans (6″ x 3″) with a little oil.

Mix these “dry” ingredients together in a large bowl. The dry ingredients are flour, granulated sugar, baking powder, salt, cinnamon, baking soda and chocolate chips.

Flour, sugar, baking powder, salt, cinnamon, baking soda and chocolate chips are combined in a bowl.

In a separate bowl, combine two eggs, oil, buttermilk and orange zest (finely grated peel). Use a wire whisk or a fork to combine these ingredients well. These are the “wet” ingredients.

Eggs, oil, buttermilk and orange zest are whisked together in a medium-sized bowl.

In a small bowl, smash up a ripe banana, then add it to the bowl with the “wet” ingredients. Stir well, to combine.

A banana is mashed with a fork in a small metal bowl.Mashed banana is added and combined with the egg mixture.

Make The Bread Batter

Pour the bowl of “wet” ingredients into the bowl of “dry” ingredients. Stir only until the ingredients have been combined. Do not overmix the batter.

The wet ingredients are poured into the bowl of the dry ingredients to form a batter.After being stirred, the batter for chocolate chip orange bread is ready for the loaf pans.

Divide the batter for the chocolate chip orange bread evenly into the 3 prepared loaf pans. They will be about half full.

Batter is evenly divided between three greased mini loaf pans for baking.

Bake The Chocolate Chip Orange Bread

Bake the loaves at 350°F. on the middle rack of the oven for about 30-35 minutes. Oven temps can vary quite a bit, so check for doneness at the 30 minute mark.

To test for doneness, insert a toothpick into the top/center of the loaves. It should come out clean when the loaves are done baking. The loaves should also be golden brown on top.

Transfer the loaf pans to a wire rack, and let them cool at least 30 minutes before you remove them from the pan.

Once cool, slide a butter knife around the edges to loosen the bread from the pan, and then invert the pans. The bread should come out of the pans easily.

One loaf of the chocolate chip orange bread cools in the pan on a wire rack.All 3 loaves of chocolate chip orange bread removed from pans, and cooling on a wire rack.

Slice And Serve The Chocolate Chip Orange Bread

We like to eat this chocolate chip orange bread at room temperature. There is a subtle hint of orange, and each little slice has its fair share of chocolate chips.

The loaves are fairly small, so we typically slice each loaf into 5 pieces (about 1″ wide). Of course, you can slice the loaves as thick or as thin as you would like!

One slice of chocolate chip orange bread, on a white plate with more slices in the background.

I hope you enjoy these cute little loaves of chocolate chip orange bread. We sure do! They freeze very well (wrap them in plastic wrap, then in aluminum foil, to keep them nice and airtight).

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

Looking For More BREAD Recipes?

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

Want More Recipes? Get My FREE Newsletter!

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

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

Find Me On Social Media:

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

Author's signature

Original recipe source: A holiday mailer called “mymagazine”, sent to our home in the mail by Kroger Corporation

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes
PRINT
Chocolate Chip Orange Bread
Prep Time
15 mins
Cook Time
35 mins
Cooling Time (inactive time)
30 mins
Total Time
1 hr 20 mins
 

Make 3 mini loaves of yummy Chocolate Chip Orange Bread to enjoy for breakfast or a snack. Easy to make bread only takes 15 minutes prep!

Category: Bread/Breakfast, Snack
Cuisine: American
Keyword: chocolate chip orange bread
Servings: 15 (3 loaves-each has 5 slices)
Calories Per Serving: 240 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • ½ cup canola oil + more for greasing pans
  • 1¼ cups all purpose flour
  • ¾ cup granulated sugar
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • ½ teaspoon baking soda
  • ½ teaspoon ground cinnamon
  • 1 cup semisweet chocolate chips
  • 2 large eggs
  • ½ cup buttermilk
  • 1 teaspoon finely grated orange zest
  • 1 cup mashed ripe banana
US Customary - Metric
Instructions

  1. Preheat oven to 350°F. Generously brush the inside (bottom and sides) of three mini loaf pans (6" x 3") with a little oil (separate from oil used for batter).

  2. Combine flour, sugar, baking powder, salt, cinnamon, baking soda and chocolate chips together in a large bowl.

  3. In a separate bowl, whisk eggs, oil, buttermilk and orange zest until combined. Pour this into the bowl of "dry" ingredients. Stir only until combined (don't overmix) Divide batter evenly into prepared loaf pans. They will be about half full.

  4. Bake the loaves at 350°F. on the middle rack of the oven for about 30-35 minutes. Oven temps can vary, so check for doneness at 30 minute mark. To test for doneness, insert toothpick into the top/center of loaves. It should come out clean. Loaves should be golden brown on top.

  5. Transfer pans to a wire rack; let cool at least 30 minutes before you remove bread from pan. Once cool, slide butter knife around edges to loosen. then invert pans. Bread should come out of pans easily. Slice each loaf into 4-5 slices. Enjoy!

Nutrition Facts
Chocolate Chip Orange Bread
Amount Per Serving (1 slice (1/5 of loaf))
Calories 240 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 4g25%
Trans Fat 0.04g
Polyunsaturated Fat 2g
Monounsaturated Fat 6g
Cholesterol 26mg9%
Sodium 211mg9%
Potassium 181mg5%
Carbohydrates 28g9%
Fiber 2g8%
Sugar 17g19%
Protein 3g6%
Vitamin A 66IU1%
Vitamin C 1mg1%
Calcium 35mg4%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

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

Make 3 mini loaves of yummy Chocolate Chip Orange Bread to enjoy for breakfast or a snack. Easy to make bread only takes 15 minutes prep!


Apr
2023

Chicken, Quinoa and Veggies

categories: Chicken, Main Dishes
14 Shares
Pin14
Share
Tweet
Yum
Email

Chicken, Quinoa and Veggies is a nutritious, tasty dish with chicken, zucchini, broccoli, bell pepper, garlic, cherry tomatoes and quinoa!
Chicken, Quinoa and Veggies is a nutritious, tasty dish with chicken, zucchini, broccoli, bell pepper, garlic, cherry tomatoes and quinoa!

If you’re looking for a way to add more vegetables to your meals, or to eat a bit more “healthy” dishes, may I suggest this recipe for Chicken, Quinoa and Veggies?

This yummy meal is made all in one big skillet, and is really simple to prepare! Plus… did I mention that is is a very “healthy” meal? Oh, I did? Okay!

Chicken, Quinoa and Veggies has it all- flavor, color, protein, texture, and “good for you” veggies like broccoli, zucchini, garlic, tomatoes, and bell peppers! Here’s how to make this delicious meal.

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

By the Way- What IS Quinoa?

Quinoa is used in this recipe, and it is a great source of nutrition!

Quinoa (this is the “short” version) is basically a small seed from a specific plant that has been stripped of it’s outer coating and then can be cooked. This “superfood” originated in South America many, many years ago, and has become widely touted for its nutritional benefits.

Quinoa is gluten-free, high in protein, contains minerals such as iron, magnesium and zinc, and has dietary fiber! It is typically cooked in liquid to become edible and expands in size as it cooks.

You can typically find quinoa with the rice or beans in a grocery store, or in the Health Food section. It has become very popular in the United States, as well as other parts of the world.

First – Cook The Veggies And Chicken

Heat olive oil in a large skillet on Medium heat. Add minced garlic to the hot oil, and stirring often, cook for about 30 seconds (don’t burn the garlic!).

Minced garlic is cooked in olive oil in a large skillet.

Stir in boneless chicken breast (cubed), and chopped bell peppers. Cook, stirring occasionally for 5 minutes, to cook the chicken and bell pepper.

NOTE: I use a variety of colored bell peppers (green, red and yellow), but if you don’t have a variety of colors available, use a green bell pepper for flavoring this dish.

Season the chicken and peppers with salt, black pepper, and onion powder, then stir to combine. NOTE: The chicken may not be fully cooked through at this stage, but will finish cooking as the dish progresses.

Chunks of chicken breast and green, yellow and red bell peppers are added to the skillet.The chicken and bell peppers are lightly seasoned with salt, pepper, and onion powder.

Add Water And Quinoa

Measure the quinoa and water into the skillet, then stir to combine. Bring the liquid to a boil on Medium-High heat, then put a lid on the skillet and reduce the heat to Medium-Low.

Cook for 10-12 minutes, keeping the lid on the skillet. There will probably still be a small amount of liquid in the pan when done.

Quinoa and water are added to the chicken and veggies in the skillet.

Time To Add More Veggies!

Stir the quarter-sliced zucchini and the broccoli pieces into the skillet of chicken and quinoa until combined. Place a lid on the skillet and cook on Medium-Low heat for 13-15 minutes.

When done, the remaining liquid should be fully absorbed into the quinoa, and the zucchini and broccoli should be fork-tender.

Quartered zucchini slices and chopped broccoli are added to the skillet.

The last step is to add the halved cherry tomatoes to the skillet. Give them a gentle stir to incorporate them into the dish, then remove the pan from the heat source, and serve.

NOTE: I used multi-colored cherry tomatoes (more COLOR!), because we grew them in our garden. If you have them, use them, but good ol’ red cherry tomatoes are perfect!

Halved cherry tomatoes are added to te Chicken, Quinoa and Veggies before serving.

Serve The Chicken, Quinoa And Veggies

This recipe (as written) will yield two generous main dish servings. Transfer the chicken, quinoa and veggies to individual serving bowls or plates, and dig in while it is hot!

I’m confident you’re going to be surprised by how filling this meal is! Enjoy those healthy veggies bringing their color, texture and flavor to this dish. YUM!

A white bowl with one serving of the chicken, quinoa and veggies, ready to be enjoyed.Chicken, Quinoa and Veggies, served in a white bowl.

I really hope you enjoy this nutritious, flavorful (and veggie packed) dish! Chicken, Quinoa and Veggies is very filling, bursting with great tasting vegetables, and it is simple to prepare!

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 CHICKEN 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 fantastic tasting chicken recipes to choose from, including:

Want More Recipes? Get My FREE Newsletter!

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

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

Find Me On Social Media:

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

Author's signature

Recipe Adapted From: The book “Food Meets Faith”, by Isabel D. Price / New Life Promise, page 75, published by Live Smart Solutions, LLC, in 2019

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes
PRINT
Chicken, Quinoa and Veggies
Prep Time
10 mins
Cook Time
35 mins
Total Time
45 mins
 

Chicken, Quinoa and Veggies is a nutritious, tasty dish with chicken, zucchini, broccoli, bell pepper, garlic, cherry tomatoes and quinoa!

Category: Entree, Main Course
Cuisine: All Cuisines
Keyword: chicken, quinoa and veggies
Servings: 2
Calories Per Serving: 278 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 2 teaspoons olive oil
  • 2 cloves garlic minced
  • ½ medium green bell pepper (or color combo) chopped
  • 8 ounces boneless, skinless chicken breast =½ pound, cut in bite-sized pieces
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • ¼ teaspoon onion powder
  • ¼ cup uncooked quinoa
  • ⅓ cup water
  • ½ cup fresh, chopped broccoli cut in bite-sized pieces
  • ½ medium zucchini sliced and quartered
  • ½ cup cherry tomatoes sliced in half
US Customary - Metric
Instructions

  1. Heat olive oil in large skillet on Medium heat. Add garlic: cook, stirring often for 30 seconds (don't burn garlic!).

  2. Stir in chicken cubes, and bell peppers. Cook, stirring occasionally, for 5 minutes. Season with salt, pepper, and onion powder; stir to combine. NOTE: Chicken may not be fully cooked, but will finish cooking later.

  3. Add quinoa and water to skillet; stir to combine. Bring liquid to a boil on Medium-High heat. Put a lid on the skillet; reduce heat to Medium-Low. Cook for 10-12 minutes, keeping skillet covered. There might still be small amount of liquid in skillet when done.

  4. Add zucchini and broccoli; stir to combine. Place lid on skillet; cook on Medium-Low 13-15 minutes. When done, remaining liquid should be absorbed into quinoa, and zucchini and broccoli should be fork-tender.

  5. Gently stir in halved cherry tomatoes. Give them a gentle stir to incorporate into the dish. Remove skillet from heat source. Serve hot, and enjoy!

Nutrition Facts
Chicken, Quinoa and Veggies
Amount Per Serving (1 (1/2 of total))
Calories 278 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 1g6%
Trans Fat 0.01g
Polyunsaturated Fat 2g
Monounsaturated Fat 4g
Cholesterol 73mg24%
Sodium 733mg32%
Potassium 890mg25%
Carbohydrates 21g7%
Fiber 4g17%
Sugar 3g3%
Protein 29g58%
Vitamin A 571IU11%
Vitamin C 64mg78%
Calcium 50mg5%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

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

Chicken, Quinoa and Veggies is a nutritious, tasty dish with chicken, zucchini, broccoli, bell pepper, garlic, cherry tomatoes and quinoa!


Apr
2023

Mexican Red Lentil Soup

categories: Meatless Meals, Soups
11 Shares
Pin11
Share
Tweet
Yum
Email

Mexican Red Lentil Soup has all the flavor of a good chili recipe, but it’s a meatless soup you’ll really love, with enough for 7 helpings!
Mexican Red Lentil Soup has all the flavor of a good chili recipe, but it's a meatless soup you'll really love, with enough for 7 helpings!

Mexican Red Lentil Soup is a yummy, meatless main dish that is packed with flavor! If you enjoy chili, I’m confident you will enjoy this recipe, as well. Whether you’re a vegetarian or not, this soup is wonderful, budget friendly, and it’s worth checking out.

Red lentils (or other lentils) are an amazingly inexpensive, but high in protein superfood! Did you know that lentils have been around for thousands of years? Yes, they have!

Lentils contain large amounts of vitamins, minerals, potassium, fiber and polyphenols (think antioxidants!), and are a wonderful source of protein in “meatless” dishes.

If you’re not too familiar with lentils… what they are and to learn more about their history and nutritional value, check out the info on this amazing food source here. 

Today I want to share this yummy recipe I found online many years ago online. So… here we go!

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

Rinse And Drain, Rinse And Drain!

Lentils need to be rinsed several times before cooking, to clean them. Pour the red lentils into a large saucepan (one that has a lid). Cover the lentils completely with water.

Stir or swirl them around in the water, then cover the pan with the lid, and drain off the water. Be sure to hold the lid on tightly so the lentils can’t “escape” while draining!

Repeat this process 1-2 more times or until the water becomes mostly clear, to ensure the lentils are cleaned and “good to go”.

Red lentils are placed in saucepan, covered with water, then drained.After rinsing several times, the red lentils are ready to be cooked in more water.

Cook The Lentils

Add 4 cups of fresh water back into the pan with the lentils, and cover the pan. Turn the heat to HIGH, and let the water come to a boil

Once the water has begun boiling, turn off the heat, then remove the pan from the heat source. Keeping the lid on, let the lentils rest for 20 minutes, without disturbing.

The red lentils are brought to a boil, then sit covered off the heat, for 20 minutes.

Cook The Veggies While Lentils Are “Resting”

Place a large soup pot on the stovetop, and add olive oil. Begin to heat the oil on medium-low, then add diced onions and minced garlic.

Continue to cook, stirring often, until onions have become tender, then add diced celery, and stir to combine. Cook for a couple minutes until the celery starts to get soft.

Chopped onion and minced garlic are cooked in olive oil in a large pot.Celery is added to the onions and garlic in the pan.

The next ingredients to add to the pan are fire-roasted canned tomatoes, chili powder, turmeric, ground cumin and hot sauce.

NOTE: For the hot sauce I use Tabasco sauce, and use between 6-8 dashes, but if you like it HOT, add 10-15 dashes.

Stir these ingredients until they are fully combined, and then you are ready to finish this soup with lentils and broth.

Fire-roasted tomatoes, spices and hot sauce are added to the pan.The soup pot is now filled with vegetables, spices and tomatoes, all combined.

Drain The Cooked Lentils

Drain the remaining water off of the cooked red lentils, then add the lentils to the soup pan. Pour the vegetable broth into the soup pot, as well.

Give the Mexican red lentil soup a stir to incorporate all the ingredients, then let the soup simmer (uncovered) on medium-low heat for 15 minutes.

After draining off water, the cooked lentils are ready to add to the soup.The red lentils and vegetable broth are added to the soup mixture already in the pot.

Final Step Before Serving

After 15 minutes the soup will be nice and hot. Stir in chopped cilantro leaves, then squeeze in the the juice of one medium-sized lime.

Stir these ingredients into the soup, then take a little taste. Add salt or more hot sauce, if desired, to suit your taste. Now your Mexican Red Lentil Soup is ready to serve!

Chopped cilantro and the juice from a lime are added to the Mexican red lentil soup.When hot, the Mexican red lentil soup is now ready to be served and enjoyed.

Enjoy A Bowl Of Mexican Red Lentil Soup

This soup will yield about 7 servings in total. Ladle each portion (about 1½ cups per serving) into bowls, serve hot… and enjoy!

A red and yellow bowl, filled with one serving of Mexican red lentil soup.

I really hope you have the chance to make this delicious Mexican Red Lentil Soup for those you love. It’s REALLY good, and I’m sure you will enjoy it.

Store any leftover soup in an airtight container in the refrigerator for up to 3-4 days. It can be easily reheated on the stovetop or in a microwave. It freezes fairly well, also. 

Thank you 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 SOUP 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 soup recipes, including:

Want More Recipes? Get My FREE Newsletter!

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

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

Find Me On Social Media:

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

Author's signature

Original recipe source, and with thanks to Beth Moncel, at: https://www.budgetbytes.com/2009/12/mexican-lentil-stew/

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes
PRINT
Mexican Red Lentil Soup
Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins
 

Mexican Red Lentil Soup has all the flavor of a good chili recipe, but it's a meatless soup you'll really love, with enough for 7 helpings!

Category: Main Dish, Soup
Cuisine: Mexican
Keyword: Mexican red lentil soup
Servings: 7 (1½ cups per serving)
Calories Per Serving: 250 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 2 cups dry red lentils
  • 1 Tablespoon olive oil
  • 1 medium yellow onion peeled, diced
  • 4 stalks celery diced
  • 4 cloves garlic minced
  • 29 ounces canned fire-roasted diced tomatoes =two 14.5 ounce cans
  • ½ Tablespoon chili powder
  • 1 teaspoon ground cumin
  • ½ teaspoon ground turmeric
  • 4 cups vegetable broth
  • 6-8 dashes Tabasco sauce or other hot sauce + more if heat desired!
  • 1 medium lime (juice of)
  • ½ cup chopped cilantro stems removed
US Customary - Metric
Instructions

  1. Put lentils in a large pot (one with a lid). Cover completely with water. Stir or swirl them around in water; tightly cover pan with lid; drain water out. Repeat 1-2 more times until water is fairly clear.

  2. Add 4 cups water to pan with lentils; cover pan. Turn heat to HIGH; let water come to a boil. Once boiling, turn off heat. Keeping lid on, let lentils rest 20 minutes, undisturbed.

  3. Place large soup pot on stovetop; add olive oil. Heat oil on medium-low; add diced onions and minced garlic. Cook, stirring often, until onions are tender, then add celery; stir to combine. Cook 2-3 minutes until celery becomes tender.

  4. Add tomatoes, chili powder, turmeric, ground cumin and hot sauce into pot; stir until combined. NOTE: For hot sauce I use Tabasco sauce, and use between 6-8 dashes; if you like it HOT, add 10-15 dashes.

  5. Drain any remaining cooking water off lentils, then add lentils to soup pot. Stir in vegetable broth, until combined. Let soup simmer (uncovered) on medium-low heat for 15 minutes.

  6. Stir in chopped cilantro (discarding stems), and juice of one lime. Taste the soup. Add salt or more hot sauce, if desired.

  7. This soup will yield about 7 servings total. Ladle 1½ cups soup per serving into bowls. Serve hot... and enjoy!

Nutrition Facts
Mexican Red Lentil Soup
Amount Per Serving (1 serving (about 1½ cups))
Calories 250 Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 0.4g3%
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Sodium 753mg33%
Potassium 611mg17%
Carbohydrates 42g14%
Fiber 18g75%
Sugar 6g7%
Protein 15g30%
Vitamin A 1131IU23%
Vitamin C 9mg11%
Calcium 86mg9%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Mexican Red Lentil Soup has all the flavor of a good chili recipe, but it's a meatless soup you'll really love, with enough for 7 helpings!


Apr
2023

Mocha Cinnamon Brownies

categories: Bar Cookies, Desserts
5 Shares
Pin5
Share
Tweet
Yum
Email

Whip up a pan of Mocha Cinnamon Brownies for a quick dessert! These brownies are fudgy and delicious, with hints of cinnamon and coffee.
Whip up a pan of Mocha Cinnamon Brownies for a quick dessert! These brownies are fudgy and delicious, with hints of cinnamon and coffee.

Do you like delicious, fudgy brownies? You know… the kind that by eating them seem to cure all the world’s problems? If you do, then I’m sure you’ll enjoy these Mocha Cinnamon brownies!

The recipe originated on a TV show called “Chopped”, and found it in a cookbook I had that was published quite a few years ago. These brownies are really good and I hope you’ll try them!

I slightly tweaked the original recipe to add a bit more coffee and cinnamon, and we loved the result! These are dense, fudgy brownies that are deeply chocolate-flavored, but with a subtle back taste of cinnamon and mocha.

Mocha Cinnamon Brownies are simple to make in a short amount of time, so be warned! Before you know it, you’ll be serving them or stuffing your face with this decadent dessert. Here’s how to make them.

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

Make The Brownie Batter

This recipe is a bit unique to me because the technique used to make the batter is quite different than the way I “normally” do it for my other brownie recipes!

It’s actually quite easy, though. Place butter, sugar, cocoa powder, instant coffee, vanilla extract, cinnamon and salt into a medium-sized saucepan.

Turn the heat to MEDIUM, then cook, stirring often, until the butter melts. As the butter melts and you stir, the ingredients will all become combined.

Butter, sugar, coffee powder, cocoa powder, cinnamon, salt and vanilla are cooked in saucepan.

Let It COOL

Once the mixture has been fully combined, remove the pan from the heat source. Set the pan aside and let the batter cool until it has become WARM, but not hot.

This will usually take about 10 minutes (or a little less if you keep stirring). You want the batter only slightly warm when you add the eggs.

Why? If the batter is too hot, the eggs will “scramble” as they are added, and you absolutely do NOT want that!

Once ingredients are combined, pan of batter is removed from the heat to cool.

Finish The Brownie Batter

Stir or beat in the eggs, ONE AT A TIME. Continue mixing after each addition, until the batter is smooth with a bit of a glossy shine to it.

Eggs are stirred, on at a time, into cooled batter, and stirred to combine.

Add the flour to the batter and stir until it has been combined with the rest of the batter. Now the brownie batter is ready for baking!

Flour is added and then stirred into the batter for the mocha cinnamon brownies.

Ready, Set… Bake!

Pour the brownie batter into the previously buttered baking pan. Place the pan of mocha cinnamon brownies on a middle rack in a preheated oven.

Bake at 325°F. for about 20-25 minutes, or until the brownies are set. Oven temps can vary widely, so keep an eye on them.

To check for doneness, insert a toothpick into the middle of the brownies. If it comes out clean, the brownies are ready.

Batter is spread into a buttered 9" x 9" baking dish then cooked in oven.The mocha cinnamon brownies are baked for 20-25 minutes until set.

Time For Some Mocha Cinnamon Brownies!

Remove the pan of brownies from the oven and transfer the pan to a wire rack. Let the mocha cinnamon brownies cool to room temperature in the baking pan before cutting and serving.

When cooled, cut the brownies into 12 bars, and then serve these delicious treats! Cover any leftovers well with plastic wrap or in an airtight container.

The mocha cinnamon brownies can be stored (covered) on the countertop for up to 2-3 days (if they’re not all gobbled up by then). They’re delicious, dense, and filled with chocolate flavor!

A beige platter with four mocha cinnamon brownies on it, ready to be eaten.A close up of mocha cinnamon brownies, dense and fudgy, and ready to be enjoyed.

I hope you have the opportunity to make these mocha cinnamon brownies for yourself or for those you love. You’re going to like them, I’m sure!

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 Recipes For BAR COOKIES?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have some delicious bar cookie 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.
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: “The Chopped Cookbook”, page 229, published by Clarkson Potter in 2014 for Television Food Network, G. P.

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes
PRINT
Mocha Cinnamon Brownies
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 

Whip up a pan of Mocha Cinnamon Brownies for a quick dessert! These brownies are fudgy and delicious, with hints of cinnamon and coffee.

Category: Dessert, Snacks
Cuisine: All Cuisines
Keyword: mocha cinnamon brownies
Servings: 12 brownies
Calories Per Serving: 203 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 12 Tablespoons butter =1½ sticks + more for greasing pan
  • 1 cup granulated sugar
  • ¾ cup unsweetened cocoa powder
  • 2½ teaspoons instant coffee
  • 1 teaspoon vanilla extract
  • ¾ teaspoon ground cinnamon
  • ¼ teaspoon salt
  • 2 large eggs
  • ⅓ cup all purpose flour
US Customary - Metric
Instructions

  1. Preheat oven to 325℉. Use additional butter (about 1 T.) to butter bottom and sides of 9"x9" square baking pan.

  2. Place butter, sugar, cocoa powder, instant coffee, vanilla, cinnamon and salt into a medium saucepan. Turn heat to MEDIUM. Cook, stirring often, until butter melts and ingredients are combined.

  3. Remove pan from heat source. Set aside. Let batter cool until WARM, but not hot (about 10 minutes). You want batter only slightly warm before you add eggs.

  4. Stir or beat in eggs, one at a time. Continue mixing until batter is smooth with a slight glossy shine. Add flour; stir until combined

  5. Spread batter in buttered pan. Place pan on middle rack in preheated oven. Bake at 325°F. for 20-25 minutes, or until brownies are set. To check for doneness, insert a toothpick into middle of the brownies. If it comes out clean, they're done.

  6. Remove brownies from oven; transfer pan to a wire rack. Let brownies cool to room temp. (in pan) before cutting into 12 bars and serving. ENJOY! *Store leftovers in airtight container on countertop.

Nutrition Facts
Mocha Cinnamon Brownies
Amount Per Serving (1 brownie)
Calories 203 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 8g50%
Trans Fat 0.5g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 61mg20%
Sodium 152mg7%
Potassium 109mg3%
Carbohydrates 23g8%
Fiber 2g8%
Sugar 17g19%
Protein 3g6%
Vitamin A 395IU8%
Vitamin C 0.01mg0%
Calcium 17mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Whip up a pan of Mocha Cinnamon Brownies for a quick dessert! These brownies are fudgy and delicious, with hints of cinnamon and coffee.


Apr
2023

Kale and Sweet Potato Salad

categories: Salads
7 Shares
Pin7
Share
Tweet
Yum
Email

Kale and Sweet Potato Salad is a delicious salad! Curry-roasted sweet potatoes, kale and red onion, topped with lime jalapeño salad dressing.
Kale and Sweet Potato Salad is a delicious salad! Curry-roasted sweet potatoes, kale and red onion, topped with lime jalapeño salad dressing.

If you’re looking for a healthy, new, and tasty salad recipe, I’d like to share this one for Kale And Sweet Potato Salad with you today!

If you’re anything like me, KALE isn’t high on the list of “must have” yummy ingredients (ha ha!). BUT…in this salad it is quite yummy (and did I mention it’s good for you?).

However… give this wonderful salad a chance, okay? Seasoned sweet potatoes (including curry powder!) are roasted, then added to a simple salad made with kale and red onion slices.

Top the simple salad with a lime, ginger, diced jalapeño, garlic and oil salad dressing that takes only a minute to make, and BOOM!  Just like that, this salad is ready to enjoy!

You will have a healthy, packed with flavor (and nutrients) salad I’m confident will surprise you with great flavor. Here’s how to make it:

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

Prepare The Sweet Potato

To make enough salad for three servings, you will need one half pound of sweet potatoes (approx. 1½ medium-large potatoes). Peel the sweet potatoes and discard the peels.

Cut the sweet potatoes in half, length-wise. Next you will need to cut each half cross-wise into 1″ slices, then cut each of those slices down the middle, lengthwise.

This will leave you with bite-sized “quarter” pieces of the sweet potatoes. Set them aside while you whip up the seasoning mix.

The first step in this recipe is to peel sweet potatoes. Easy!Sweet potatoes are peeled, sliced, then cut into quarters before seasoning.

Make Seasoning Mix For Sweet Potatoes

Stir salt, curry powder, onion powder and black pepper together in a small bowl. Once combined, this will be the seasoning mix for the sweet potatoes.

Spice mix is made by combining salt, pepper, curry powder, and onion powder in a small bowl.

Season The Sweet Potatoes

Spray a rimmed baking sheet generously with non-stick baking spray. Lay the raw sweet potato pieces out on the sheet in a single layer.

Lightly spray the sweet potatoes with more baking spray. Sprinkle the seasoning mixture evenly over the sweet potatoes, so all pieces are seasoned.

Bake The Sweet Potatoes

Bake the sweet potatoes in a preheated 425°F. oven for 20-25 minutes. Halfway through the cooking time, give them a toss, then lay them back out in a single layer and continue baking.

When done, a butter knife should be able to be easily inserted into a potato piece with no resistance! They should also be very lightly browned.

Mine usually take 20 minutes to fully roast, but times may vary based on the size of the pieces you will have used.

Once done, transfer the sweet potato pieces to a wire rack and allow them to cool completely.

Seasoned sweet potato pieces are baked in a single layer on a greased baking sheet.Seasoned, roasted sweet potatoes cool on a wire rack.

Make Salad Dressing While Sweet Potatoes Cool

While the roasted sweet potatoes cool, you can quickly whip up the simple salad dressing. Place lime juice, oil, diced jalapeño, minced garlic and ginger in a small bowl.

Use a fork or whisk to fully combine these ingredients. This is the salad dressing you will use on the Kale and Sweet Potato Salad! Set aside.

A fork is used to whisk together the ingredients for the simple salad dressing.

Assemble The Kale And Sweet Potato Salad

When the sweet potatoes have cooled to room temperature, you can finish making the salad before serving. Place the kale, red onion and sweet potatoes in a salad bowl.

Drizzle all of the salad dressing on top, then gently toss, to coat everything with the dressing. That’s it! Now you’re ready to serve and enjoy the kale and sweet potato salad!

NOTE: The container of kale I used had small leaves. If the kale variety you’re using has large leaves, tear them into bite-sized pieces before adding them to the bowl.

Kale leaves, red onion slices and roasted sweet potatoes are placed in salad bowl.Lime salad dressing is drizzled over the top of the kale and sweet potato salad.

Serve The Kale And Sweet Potato Salad

This salad pairs very well with just about every type of meat, from fish, poultry, pork to beef! We’ve even enjoyed it as a side salad with… Hamburgers! Yum!

The light curry seasoning of the sweet potatoes, healthy kale, and the light lime, garlic, ginger and jalapeño dressing all come together in a bright, delicious salad!

If you choose not to eat meat, then this salad would be a lovely main dish, too! You might adjust the total serving size to serve two, rather than three portions, as written.

Kale and sweet potato salad is tossed to combine ingredients, then served as side dish.A white plate with a hamburger, baked beans and kale and sweet potato salad.

I hope you’ll take the opportunity to try this dish, even if you dislike kale! It has great flavor, besides the fact your home will smell great while the potatoes roast!

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

Looking For More SALAD Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have some fantastic tasting salads you can 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

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

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes
PRINT
Kale And Sweet Potato Salad
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 

Kale and Sweet Potato Salad is a delicious salad! Curry-roasted sweet potatoes, kale and red onion, topped with lime jalapeño salad dressing.

Category: Salad
Cuisine: All Cuisines
Keyword: kale and sweet potato salad
Servings: 3
Calories Per Serving: 120 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For Salad:
  • ½ pound sweet potatoes , peeled, cut in 1" quarters
  • non-stick cooking spray for baking sheet and sweet potatoes
  • ½ teaspoon kosher salt
  • ¼ teaspoon curry powder
  • ⅛ teaspoon onion powder
  • ⅛ teaspoon ground black pepper
  • 2 cups fresh kale torn or in small leaves
  • ¼ cup red onion (cut in thin slices)
For Salad Dressing:
  • 1½ Tablespoons fresh lime juice
  • 2½ teaspoons canola oil or other neutral oil
  • ¼ small fresh jalapeño seeded, finely diced
  • ½ small garlic clove minced
  • ¼ teaspoon fresh ginger peeled/ finely grated
US Customary - Metric
Instructions

  1. Preheat oven to 425℉. Generously coat large baking sheet with non-stick cooking spray.

  2. Peel sweet potatoes. Cut in half, length-wise. Slice each half cross-wise into 1" half circles, then cut each slice in half, into wedges, Set aside.

  3. Stir salt, curry powder, onion powder and black pepper together in a small bowl.

  4. Lay sweet potatoes in a single layer on prepared baking sheet. Lightly spray sweet potatoes with baking spray. Sprinkle potatoes with spice mix.

  5. Bake at 425°F. for 20-25 minutes. Halfway through cooking, give them a toss, then put back in single layer; continue baking. When done, potatoes will be lightly browned. A knife can be inserted into potatoes with no resistance! Transfer potatoes to a wire rack; cool completely.

  6. Whisk lime juice, oil, jalapeño, garlic and ginger in bowl, until fully combined.

  7. Put kale, red onion and sweet potatoes in salad bowl. Drizzle with salad dressing. Toss gently, to coat everything with dressing. Serve! NOTE: If kale you're using has large leaves, tear them into bite-sized pieces before adding.

Nutrition Facts
Kale And Sweet Potato Salad
Amount Per Serving (1 (1/3 of total))
Calories 120 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 0.4g3%
Trans Fat 0.01g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Sodium 475mg21%
Potassium 448mg13%
Carbohydrates 20g7%
Fiber 4g17%
Sugar 4g4%
Protein 3g6%
Vitamin A 15215IU304%
Vitamin C 47mg57%
Calcium 143mg14%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Kale and Sweet Potato Salad is a delicious salad! Curry-roasted sweet potatoes, kale and red onion, topped with lime jalapeño salad dressing.

 

 

 


Apr
2023

Cajun-Seasoned Burger Patties

categories: Beef, Main Dishes
6 Shares
Pin6
Share
Tweet
Yum
Email

Cajun-Seasoned Burger Patties have great flavor, whether BBQ grilled or skillet-cooked. Eat them “as is”, or on a bun with all the fixin’s!
Cajun-Seasoned Burger Patties have great flavor, whether BBQ grilled or skillet-cooked. Eat them "as is", or on a bun with all the fixin's!

If you’re looking for a way to boost the flavor of cooked burgers, may I suggest this SIMPLE recipe for Cajun-seasoned burger patties?

Whether you enjoy eating burger patties PLAIN on a plate, OR eaten as a full-fledged burger on a bun with condiments, etc., I believe you’ll enjoy these patties.

You can pan-fry them, grill on a BBQ, cook in an air fryer, or broil them in the oven!  You can make them using your preferred method of cooking burgers!

As written, this recipe will yield two burger patties (which is enough for my husband and myself), but can easily be increased in quantity. Here’s how to make this simple recipe.

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

What Spices Will I Need?

Spices are what give these Cajun-seasoned burger patties their wonderful taste! The burger patties have lots of flavor, and a tiny bit of “heat”, but not too much (in case you’re wondering).

The dried spices you will need are cumin, smoked paprika, garlic powder, salt and pepper, onion powder, cayenne pepper and thyme.

Bottles of dried spices used to flavor the ground beef burger patties.

Make The Cajun-Seasoned Burger Patties

Place the ground beef in a large mixing bowl. Add all of the spices, and then mix them together using a fork or your clean hands.

Combine until all the spices have been incorporated into the ground beef. Try not to overwork or compact the ground beef too much.

Spices are added to a half pound of ground beef in a bowl, and mixed, to combine.

Remember- this recipe will yield two burger patties (as written), but can easily be doubled or tripled to make the quantity you need.

Divide the meat into two balls, then use your hands to flatten and shape them into two round circles. Place each patty on wax paper or parchment paper.

Two Cajun-seasoned burger patties on wax paper, before being cooked.

To Grill Or Not To Grill?

We LOVE to grill our burger patties outside, however the weather here in Oregon can be hard to predict. NEWS ALERT: It rains a lot here!

Our crazy weather patterns make it difficult at times to plan a good old-fashioned BBQ! To grill or not to grill is a constant question. Cooking inside or outside is your choice!

When it’s nice outside we grill these burger patties on our Weber BBQ. If it is raining (often) or freezing cold outside, we cook them inside, in a large skillet (cast iron is the best).

Cooking The Burger Patties- BBQ or Skillet

NOTE: If grilling outside, prepare them as you would any burger on the BBQ grill. Cook them until they reach the desired “doneness” you prefer.

Cajun-seasoned burger patties can be cooked on an outside BBQ.

As you can see in the photo below, we cooked these in a large cast iron skillet. One patty is not seasoned, and the other two are the Cajun-seasoned burger patties from this recipe.

Heat a large cast iron skillet on medium heat until it is really hot (but not smoking). Place the patties into the hot skillet (they should sizzle when they hit the skillet).

NOTE: If using a NON cast iron skillet, lightly spray the skillet with non-stick spray before adding the patties.

The burger patties can be cooked in a large cast iron skillet.

Do not move or disturb them for about 3 minutes, while they sear (and set) in the skillet. When they have browned well on the bottom, carefully turn each patty over to the other side.

Continue to cook the Cajun-seasoned burger patties to your preferred doneness, turning (if desired) to further brown the outside.

The Cajun-seasoned burger patties are flipped over to cook the other side.Two fully cooked Cajun-seasoned burger patties in a cast iron skillet.

Time To Eat!

Once the burger patties are cooked to your taste, they are ready to be served. At times we enjoy them plain, served as is, on a plate with side dishes.

Our FAVORITE way to enjoy them is to go “full on burger” with the patties! Place them on toasted hamburger buns, and top with your favorite condiments.

Now all you have to do is add some delicious sides (like potato salad or fruit salad) and dig in! The well-seasoned patties will add a nice pop of flavor to the burgers.

A hamburger made with one of the Cajun-seasoned burger patties, on plate with fruit and potato salad.

I hope you’ll have the chance to try these Cajun-seasoned burger patties. They’re a cinch to make, and I’m confident you’ll enjoy them.

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 BEEF Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have some delicious recipes using beef you can 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

Recipe adapted from: Isabel D. Price, via the book “Food Meets Faith”, page 77, published in 2019 by Live Smart Solutions, LLC

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes
PRINT
Cajun-Seasoned Burger Patties
Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
 

Cajun-Seasoned Burger Patties have great flavor, whether BBQ grilled or skillet-cooked. Eat them "as is", or on a bun with all the fixin's!

Category: Beef, Main Course
Cuisine: Cajun
Keyword: Cajun-seasoned burger patties
Servings: 2
Calories Per Serving: 253 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • ½ pound ground beef (85%) see NOTE section below*
  • ½ teaspoon salt
  • ¾ teaspoon ground cumin
  • ½ teaspoon smoked paprika
  • ½ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • ¼ teaspoon cayenne pepper
  • ¼ teaspoon black pepper
  • ¼ teaspoon ground thyme
US Customary - Metric
Instructions

  1. Place ground beef in mixing bowl. Add all spices; mix together using a fork or clean hands, until spices are distributed in the meat. Don't overwork the beef.

  2. Divide meat into 2 balls; use your hands to flatten/shape them into 2 round circles. Place each patty on wax paper or parchment paper.

  3. BBQ: If grilling outside, cook as you would any burger on the BBQ grill. Cook until they reach your preferred "doneness".

    SKILLET: Heat a cast iron skillet on medium heat until really hot (but not smoking). Place patties into hot skillet (they should sizzle when they hit the skillet).

    NON CAST IRON SKILLET: If using NON cast iron skillet, lightly spray skillet with non-stick spray before adding patties.

  4. Do not move/disturb patties for about 3 minutes, while they sear (and set) in the skillet. Once nicely browned on the bottom, carefully flip each patty to the other side. Continue to cook to your preferred doneness, turning (if desired) to further brown the outside.

  5. Serve plain (as is), on a plate with side dishes OR place them on toasted hamburger buns, and top with your favorite burger condiments. Enjoy!

Recipe Notes

*NOTE: 85% ground beef was used for the caloric calculation of 253 calories per patty. If using LEAN ground beef, caloric calculation would lower to about 165 calories per patty.

Nutrition Facts
Cajun-Seasoned Burger Patties
Amount Per Serving (1 patty)
Calories 253 Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 7g44%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 8g
Cholesterol 77mg26%
Sodium 659mg29%
Potassium 380mg11%
Carbohydrates 2g1%
Fiber 1g4%
Sugar 0.1g0%
Protein 22g44%
Vitamin A 366IU7%
Vitamin C 0.4mg0%
Calcium 31mg3%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Cajun-Seasoned Burger Patties have great flavor, whether BBQ grilled or skillet-cooked. Eat them "as is", or on a bun with all the fixin's!


Apr
2023

Chunky Apple Cinnamon Pancakes

categories: Breakfast
7 Shares
Pin7
Share
Tweet
Yum
Email

Make a batch of Chunky Apple Cinnamon Pancakes in no time at all! Diced apples, Greek yogurt, vanilla and cinnamon add to the great flavor!
Make a batch of Chunky Apple Cinnamon Pancakes in no time at all! Diced apples, Greek yogurt, vanilla and cinnamon add to the great flavor!

I love the combination of apples and cinnamon. Do you? YUM! Recently I made some pancakes even better by incorporating diced apples and cinnamon into the batter.

I also added Greek yogurt (plain and unsweetened) to the batter for added protein, and came up with these delicious made from scratch pancakes. The recipe as written will yield approximately 8 pancakes, each about 5″ in diameter.

Filled with lots of diced apples, and enhanced with cinnamon and vanilla flavoring, the pancakes are really GOOD, especially topped with butter and maple syrup!

Here’s how to make this easy recipe for chunky apple cinnamon pancakes.

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

Make The Pancake Batter

Stir or whisk flour, sugar, baking soda, salt and ground cinnamon together in a large mixing bowl. Once combined, set the bowl aside.

In a separate bowl, combine eggs, milk, Greek yogurt, oil and vanilla until thoroughly blended. I normally use a fork to do this, and it only takes a minute or so.

Flour, sugar, baking soda, salt and cinnamon are combined in a mixing bwl.Eggs, milk, Greek yogurt, vanilla and oil are mixed together in a separate bowl.

Combine, Then Add Diced Apples

Add the egg mixture to the bowl containing the combined “dry” ingredients (flour, etc.). Stir well, but only until these ingredients are combined, being careful to NOT overmix the batter.

 Now add the diced unpeeled apples, and stir only until the apples have been incorporated into the batter.

Wet ingredients are added to the bowl of dry ingredients and it's mixed until smooth.Diced apples are added to the thick batter for the pancakes.

The batter for the chunky apple cinnamon pancakes will be very thick, but resist the urge to thin it out!

The batter for the pancakes is vey thick and has chunky bits of apples in it.

Time To Cook The Pancakes!

Spray or lightly oil a large non-stick skillet (or griddle), and heat the skillet on Medium heat. Once the skillet is hot, it’s time to cook the pancakes.

Pour a half-cup of pancake batter into the skillet (or onto the griddle) for each pancake. Because the batter is so thick, I use a spoon to spread out the batter (and shape it into a 5″ circle).

Let the pancake cook until bubbles slightly form around the edges, and the bottom of the pancake browns. Carefully flip the pancake over, using a spatula.

Continue cooking the other side until it’s browned on bottom, the batter is set, and the pancake is cooked all the way through. Remove from the skillet, and repeat with remaining batter.

One of the chunky apple cinnamon pancakes cooking in a skillet.Once the bottom browns, pancake is flipped to cook the other side.

Continue cooking until all the pancakes have been made. This recipe will yield about eight, 5 inch-wide pancakes. Of course, you can always make more by making the pancakes a little smaller!

What If We Can’t Eat That Many Pancakes At One Time?

My husband and I can’t possibly eat a full batch of the chunky apple cinnamon pancakes, so I let them cool, then stack them (with pieces of wax paper between each pancake).

After that I wrap the stacked leftover pancakes in plastic wrap, and store them in our refrigerator for 1-2 days. That way, they can easily be reheated in the microwave, for another easy breakfast!

You can also freeze the pancakes in a single layer on a baking sheet. Once flash frozen, transfer them to an airtight freezer bag or container. Thaw and reheat.

Six chunky apple cinnamon pancakes cool on aluminum foil after being cooked.

Who Wants Some Chunky Apple Cinnamon Pancakes?

Serve the chunky apple cinnamon pancakes hot, topped with a pat of butter. Drizzle the pancakes with pancake syrup, pure maple syrup, or honey, depending on your personal taste.

Serve immediately, and enjoy these tasty breakfast treats! As you can see from the 2nd photo below, they are packed full of chunky, diced apples! They taste really yummy.

Butter and syrup are served on top of the chunky apple cinnamon pancakes.Pieces of apple can be seen throughout the cooked pancakes.

I hope you have the chance to make these delicious chunky apple cinnamon pancakes. Perhaps you (and those you love) will enjoy them as much as we do!

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 PANCAKE Recipes?

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

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes
PRINT
Chunky Apple Cinnamon Pancakes
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
 

Make a batch of Chunky Apple Cinnamon Pancakes in no time at all! Diced apples, Greek yogurt, vanilla and cinnamon add to the great flavor!

Category: Breakfast
Cuisine: American
Keyword: chunky apple cinnamon pancakes
Servings: 8 pancakes (5" diameter)
Calories Per Serving: 224 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 2 cups all purpose flour
  • 2 Tablespoons granulated sugar
  • 2 teaspoons ground cinnamon
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 2 large eggs lightly beaten
  • 1 cup low-fat milk
  • 1 cup low-fat plain Greek yogurt (unsweetened)
  • 2 Tablespoons canola oil
  • ½ teaspoon vanilla extract
  • 1 medium apple unpeeled, finely diced
US Customary - Metric
Instructions

  1. Stir or whisk flour, sugar, baking soda, salt and ground cinnamon together in a large mixing bowl. Once combined, set the bowl aside.

  2. In a separate bowl, combine eggs, milk, Greek yogurt, oil and vanilla until thoroughly blended.

  3. Add egg mixture to the "dry" ingredients (flour, etc.). Stir well, but only until ingredients are combined. Don't overmix. Add diced apples; stir only until apples are incorporated into batter. Batter will be very thick.

  4. Spray or lightly oil large non-stick skillet (or griddle). Heat on Medium heat. Once skillet is hot, pour ½ cup batter into skillet (or onto griddle) for each pancake. TIP: batter is thick; use a spoon to spread out batter into a 5" wide circle.

  5. Let pancake cook until bubbles form around the edges, and bottom of pancake browns. Carefully flip pancake over with spatula. Continue cooking other side until bottom is browned and pancake is set and cooked through. Remove from skillet. Continue making pancakes until all batter is gone.

  6. Serve pancakes hot, topped with butter. Drizzle pancakes with pancake syrup, pure maple syrup, or honey, if desired. Enjoy!

Nutrition Facts
Chunky Apple Cinnamon Pancakes
Amount Per Serving (1 pancake)
Calories 224 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 1g6%
Trans Fat 0.04g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 50mg17%
Sodium 326mg14%
Potassium 119mg3%
Carbohydrates 33g11%
Fiber 2g8%
Sugar 8g9%
Protein 9g18%
Vitamin A 128IU3%
Vitamin C 1mg1%
Calcium 87mg9%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Make a batch of Chunky Apple Cinnamon Pancakes in no time at all! Diced apples, Greek yogurt, vanilla and cinnamon add to the great flavor!