The Grateful Girl Cooks!

20
Jan
2016

Chicken Thigh Osso Bucco

categories: Chicken, Italian, Main Dishes

47.6K Shares

Chicken Thigh Osso Bucco is a delicious twist on an Italian classic. Braised in white wine, chicken stock & veggies, it’s served on mashed potatoes or polenta!

I enjoy searching for and finding new recipes to make for our family and friends. It’s especially fun when I find a recipe, make it, and enjoy it so much I KNOW it will be made over and over again.

Such is the case with this recipe for Chicken Thigh Osso Bucco! Before making this dish, I had to find an answer to one truly important question. Exactly WHAT IS OSSO BUCCO in the first place?

Well, here’s the answer! In Italian “osso bucco” means “bone with a hole” and refers to the typical way this recipe is prepared – with veal shanks. Veal shanks have a bone filled with bone marrow in the center of the meat, therefore that is how it got the name. Makes sense, right?

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

Chicken Thigh Osso Bucco

THIS recipe uses chicken thighs (bone in, skin on) instead of veal shanks, but the method of cooking is virtually the same. The meat braises for almost an hour in liquid, which results in a very tender piece of chicken.

This recipe for chicken thigh osso bucco originally was featured on the television show “The Chew” and was prepared by host Clinton Kelly.

I stumbled upon a slight adaptation of that recipe on another website, and that is the version I used to make this delicious dinner! Chicken thigh osso bucco is served on top of creamy mashed potatoes (or polenta). The dish smells fabulous and tastes fabulous!

Prepare The Chicken

Here’s how you prepare this dish: *Note: original recipe calls for 8 chicken thighs. I used 4 since I was only cooking for two people but kept everything else in recipe the same.

Combine flour, salt and black pepper on a small plate. Dredge each of the chicken thighs in the flour mixture to coat them evenly on all sides.

Heat olive oil in a large stock pot. Add the floured chicken thighs to the hot oil, then sear the meat on both sides, until golden brown.

Once the chicken is browned on both sides (but not cooked all the way through), transfer it to a plate or wire rack and let the chicken thighs rest.

Cook The Veggies

Place the diced carrots and onions into the same pan you cooked the chicken thighs in (do not clean pan). Cook the veggies for several minutes, stirring occasionally until the veggies have softened.

Stir the minced garlic into the veggies, and cook for 1 minute, stirring constantly so the garlic doesn’t burn.

Make The Sauce

Add tomato paste, white wine, chicken stock, rosemary and thyme to the veggies in the pan. Stir to combine these ingredients into a sauce.

Continue to cook these ingredients until the liquid in the pan has been reduced in volume by about half.

Simmer The Chicken

Once the liquid is reduced by about half, add the chicken thighs back into the pan. Put a lid on the pan and continue to simmer the chicken on low for about 45-50 minutes.

The chicken is done when it is cooked all the way through. Once that is completed, you are ready to serve this delicious dish.

Time To Serve Chicken Thigh Osso Bucco

To serve, place the chicken thigh osso bucco on top of some creamy mashed potatoes (or polenta). We prefer this dish with mashed potatoes, but both pair very well with the chicken.

Spoon some of the leftover sauce and veggies over the top of each piece of the chicken. Grab your fork, and get ready to dig in.

That’s it! Chicken Thigh Osso Bucco is easy to make, fabulous tasting, and very filling! It also looks good on the plate, right? YUM!

The chicken and veggies are very tender and will be very easy to cut and the flavor is amazing. Because of that I am confident you will LOVE it!

I really hope you will consider making this chicken thigh osso bucco. It is absolutely delicious and will definitely be making it again!

Thank you for stopping by and I invite you to come back again soon for more family-friendly recipes. Take care, may God bless you, and have a wonderful 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 great chicken recipes to choose from, including:

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Recipe Source: http://dinnerthendessert.com/clinton-kelleys-chicken-thigh-osso-bucco/

↓↓ PRINTABLE RECIPE BELOW ↓↓

4.77 from 21 votes

Chicken Thigh Osso Bucco

Prep Time

15 mins

Cook Time

1 hr

Total Time

1 hr 15 mins

Chicken Thigh Osso Bucco is a delicious twist on an Italian classic. Braised in white wine, chicken stock & veggies, it's served on mashed potatoes or polenta!

Category: Entree

Cuisine: Italian

Keyword: chicken thigh osso bucco

Servings: 8 servings

Calories Per Serving: 327 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

8 chicken thighs bone in, skin on
1/2 cup all purpose flour
1/2 teaspoon salt
1/4 teaspoon ground black pepper
olive oil (enough to cover bottom of pan)
1 brown onion (diced)
1 large carrot (peeled, sliced, cut into quarters)
2 cloves garlic (minced)
1 Tablespoon tomato paste
1 cup dry white wine
1 cup chicken stock
1/2 teaspoon dried rosemary
1/2 teaspoon dried thyme
parsley for garnish (if desired)

US Customary - Metric

Instructions

Combine flour, salt and pepper on plate. Dredge chicken in flour mixture until all sides are covered.
Add olive oil (enough to cover bottom of pan) to a large heavy-bottomed saucepan. Heat on medium. When oil is hot, add chicken. Sear chicken until it is browned on both sides (you might need to brown chicken in batches). Remove chicken from pan.
Heat a bit more olive oil in the pan, if necessary. Add onions and carrots; cook until softened (4-5 minutes). Now add the minced garlic. Cook for 1 minute, stirring constantly.
Add tomato paste, wine, chicken stock, rosemary and thyme. Stir to combine. Cook until the liquid in the pan has reduced in volume by about half.
Return chicken thighs back into the pan; turn heat to low. Cover pan; cook on low for 45-50 minutes (or until chicken is fully cooked through).
Serve chicken on top of mashed potatoes or polenta. Spoon veggies and sauce over the top of chicken. Garnish with parsley, if desired. Serve and enjoy!

Nutrition Facts

Chicken Thigh Osso Bucco

Amount Per Serving (1 piece)

Calories 327 Calories from Fat 171

% Daily Value*

Fat 19g29%

Saturated Fat 5g31%

Cholesterol 111mg37%

Sodium 298mg13%

Potassium 357mg10%

Carbohydrates 10g3%

Sugar 1g1%

Protein 20g40%

Vitamin A 1390IU28%

Vitamin C 2.1mg3%

Calcium 19mg2%

Iron 1.5mg8%

* Percent Daily Values are based on a 2000 calorie diet.

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16
Jan
2016

Roast Turkey Breast with Herbs and Garlic

categories: Main Dishes, Turkey

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It’s easy to cook a healthy, lean, delicious roast turkey breast with a coating of olive oil and a spice mix of herbs and garlic in under an hour!

I usually roast a whole turkey at Thanksgiving, but at other times of the year… I don’t want to mess with it! However, I will occasionally cook a roast turkey breast, since it takes far less time to prepare than an entire 20 pound bird. This recipe for Roast Turkey Breast with Herbs and Garlic is quite simple to make (in under an hour), and is very delicious!

Now that our sons are grown and living on their own, I only cook for my husband and myself. We have discovered that a small roast turkey breast is the perfect size for the two of us! This roasted turkey was perfect – low calorie, but full of flavor!

I normally prepare this recipe with a whole, bone-in turkey breast. This time, after I had coated the meat with my herb and garlic seasoning, I decided to split it right down the middle. That way I could cook the roast turkey breast in TWO portions (so I could freeze one after roasting, to save for another meal). That’s the method I’m sharing today.

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

How To Make Roast Turkey Breast

The recipe is so easy. You mix up a spice “rub”, coat the turkey with it, then roast it. That’s it… easy, right? First, put the minced garlic, thyme, rosemary, sage, salt, pepper, and olive oil into a small bowl. Stir these ingredients well, so they are fully mixed together.

Rinse the turkey, then pat it dry with paper towels. Place the “rub” mixture onto the turkey, and spread it all over the surface of the turkey breast (for this recipe, leave the skin “on”). Try to separate the skin a little bit from the meat. Place some of the “rub” mixture under the skin.

Notice that this is a WHOLE turkey breast. I started to make this roast turkey breast the “normal way”, then changed my mind, at the last minute!

Once the turkey breast is covered with the herb and garlic rub, you roast the turkey breast until it is done (**unless you are like me, and change your mind**).

Last Minute Changes To Roast Turkey Breast Aren’t ALL Bad, Right?

Because I decided in a moment of whimsy to NOT cook an entire turkey breast in one piece, I took a humongous sharp knife and carefully split that whole turkey breast right through the breast bone, splitting it into 2 half turkey breasts . NOTE TO SELF: – do this BEFORE applying rub next time. It’s MUCH easier to cut the turkey breast in half BEFORE adding the slippery oil and herbs… just sayin’. That will teach me to NOT make a mid-recipe change next time! Ha Ha.

However you prefer your roast turkey breast (either WHOLE or CUT IN HALF), roast the turkey breast, and all will be right in the universe!!! Place the turkey breasts in a roasting pan, or onto a baking sheet with rimmed edges. You do not need to put the turkey onto a rack for this recipe

IMPORTANT NOTE: The time cooking in the detailed recipe below is for cooking 2 half breasts. If you leave the turkey breast whole, then your roasting time will differ slightly, as it will need more time to cook it all the way through.

How Long Do I Roast Turkey Breast?

Roast the split turkey breasts at 350 degrees for 45-60 minutes (oven temperatures vary). Remember a whole turkey breast will need to cook longer!

Use a digital thermometer to test for “done-ness”, and to ensure internal temperature is 165 degrees, for safety. When the internal temperature of the roast turkey breast reaches 165 degrees, remove it from the oven. Cover the turkey with aluminum foil for 10 minutes, and let it rest, to let the juices redistribute through the meat.

Time To EAT!

Once the roast turkey breast has “rested”, slice the roast turkey breast up, and serve! I mixed up a little gravy using the turkey juices and a bit of flour, salt and pepper. The gravy was then used to drizzle on the roast turkey breast slices. That tastes fantastic, but is optional.

Hope you will consider trying this easy recipe for roast turkey breast, with herbs and garlic. The only time it takes “hands on” is to mix the spice rub, split the breast into two pieces and apply the spices to the turkey. The rest of the “cooking” time was simply that… “cooking” time.

Have a great day. May you find MUCH to be thankful for as you go about your day! Thank you for stopping by, and I hope you will come back soon.

Looking For More TURKEY Recipes?

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

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

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Recipe Source: http://flavorthemoments.com/simple-herb-garlic-roasted-turkey-breast/

0 from 0 votes

Roast Turkey Breast with Herbs and Garlic

Prep Time

5 mins

Cook Time

45 mins

Total Time

50 mins

It's easy to cook a healthy, lean, delicious roast turkey breast with a coating of olive oil and a spice mix of herbs and garlic in under an hour!

Category: Entree

Cuisine: American

Keyword: roast turkey breast

Servings: 6 servings

Calories Per Serving: 272 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

3 pound turkey breast (with the bone in, and the skin on)
2 cloves garlic , minced
1 teaspoon dried thyme
1 teaspoon dried sage leaves
1 teaspoon dried rosemary
1 teaspoon salt
1/2 teaspoon ground black pepper
2 Tablespoons olive oil

US Customary - Metric

Instructions

Preheat your oven to 350 degrees. Before beginning, rinse turkey breast. Pat it dry with paper towels. Carefully (using a very sharp knife), cut the turkey breast in half, right through the top side middle cartillage. Set aside both sections.
Make the herb and garlic rub, by mixing garlic, thyme, sage, rosemary, salt, pepper and olive oil together in a small bowl.
Rub the herb and garlic mixture over the entire surface of the turkey (bottom and top). Separate skin a bit from the meat, and rub some of the mixture under the skin, as well. Place the turkey breast(s) in a roasting pan (or baking sheet with edges).
Bake the turkey breast(s) at 350 degrees for 45-60 minutes. Since oven temps vary, be sure and test for "done-ness", using a digital thermometer in thick part of breast. When properly/safely cooked, the thermometer should show an internal temperature of 165 degrees. If it is not to temp, continue cooking and checking temperature every few minutes. NOTE: If cooking whole turkey breast, longer roasting time will be necessary. Cook to 165 degrees internally.
Once turkey is "done", remove it from oven. Cover with foil, and let the meat rest for about 10 minutes. This will help keep the turkey juicy! After turkey has rested, slice, serve, and enjoy!

Recipe Notes

Note: Turkey breast will freeze well, if wrapped very well in plastic wrap AND aluminum foil.

Nutrition Facts

Roast Turkey Breast with Herbs and Garlic

Amount Per Serving (1 serving)

Calories 272 Calories from Fat 72

% Daily Value*

Fat 8g12%

Saturated Fat 1g6%

Cholesterol 122mg41%

Sodium 855mg37%

Potassium 548mg16%

Protein 48g96%

Vitamin A 45IU1%

Vitamin C 0.3mg0%

Calcium 37mg4%

Iron 1.4mg8%

* Percent Daily Values are based on a 2000 calorie diet.

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15
Jan
2016

Waffles With Homemade Peach Topping

categories: Breakfast

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Waffles with Peach Topping are a delicious breakfast treat! Use fresh or frozen peaches to make a quick and EASY topping for your favorite waffle!

Every now and then, I enjoy waffles as a breakfast treat. By every now and then, I mean every couple of months. I WISH I could eat waffles more often, but that would not help me keep my “girlish figure” (**snort, snort, cough, cough) BUT… when I do have one, I sure enjoy Belgian waffles with homemade peach topping and a giant dollop of whipped cream.

If you enjoy waffles, be sure to try my recipes for Banana Nut Waffles or Pumpkin Spice Waffles. They’re equally yummy, easy to prepare, and I am confident you will enjoy them, as well!

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

Is It Difficult To Make The Peach Topping?

The quick answer to this question is No! It’s really easy to make a delicious peach topping for waffles! It’s as simple as peeling and slicing peaches, and gently cooking them with the other ingredients for about 5 minutes.

Once heated and sauce is thickened, pile it (or delicately spoon it) onto a cooked waffle! If you’re feeling rather adventurous, dollop it with some whipped cream. YUMMO! There’s nothing better than breakfast waffles with peach topping!

What Kind Of Waffles?

The type of waffle you use truly doesn’t matter. Use a favorite prepared mix to make your own, or use frozen waffles, if that’s easiest for you on a busy morning. I like to use my Belgian waffle maker and almost always use a prepared mix. In the time it takes to mix the batter, and cook a couple waffles, the peach topping is basically cooked and ready to go!

Can You Use FROZEN Peaches To Make This Topping?

I prefer to use fresh, ripe summer peaches to make the topping, but if they are out of season, YES, you can substitute frozen peaches. If you’re going to use FROZEN peaches, be sure to slightly decrease the water amount called for in the recipe.

PLEASE NOTE: The caloric calculation in the printable recipe below is for the peach topping only (per serving), since there is no way to know what kinds of waffles people will be using (frozen/homemade, etc.)

Try This Peach Topping On Cake – YUM!

By the way… this peach topping is also WONDERFUL over slices of pound cake or angel food cake. I’ve been making this topping for years and years, and think you will LOVE it! Hope you will consider trying this recipe for waffles with peach topping.

Looking For Other BREAKFAST Recipes?

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

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Facebook page: The Grateful Girl Cooks!
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Recipe Source: my brain AFTER my morning coffee

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5 from 1 vote

Waffles With Homemade Peach Topping

Prep Time

5 mins

Cook Time

10 mins

Total Time

15 mins

Waffles with Peach Topping are a delicious breakfast treat! Use fresh or frozen peaches to make a quick and EASY topping for your favorite waffle!

Category: Breakfast

Cuisine: American

Keyword: waffles with peach topping

Servings: 4 servings

Calories Per Serving: 212 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1/2 cup water
3/4 cup granulated sugar
1 Tablespoon fresh lemon juice
1 Tablespoon cornstarch
4-5 large peaches (peeled, pitted and thinly sliced - a total of about 4 cups of sliced fruit)
3/4 teaspoon ground cinnamon

US Customary - Metric

Instructions

Whisk the water, granulated sugar, lemon juice and cornstarch together in a large saucepan (or large skillet). Bring these ingredients to a full boil on medium heat, stirring often. (If using frozen peaches, do not thaw, but remember to slightly decrease the amount of water used). Mixture should thicken slightly.
Add the peach slices and cinnamon. Stir to combine; cook on low for approximately 4-5 minutes, until heated through, and peaches have softened up slightly. Remove from heat.
Prepare waffles (using mix or your own recipe). Sprinkle cooked waffle with sifted powdered sugar, if desired.
Spoon peach topping over the top of waffle. Garnish with whipped cream, if desired.

Recipe Notes

PLEASE NOTE: The caloric calculation is for the peach topping only. This is because there are so many kinds of waffles (homemade/frozen) that may be used, that it would be impossible to accurately report. This topping is also delicious over slices of pound cake or angel food cake.

Nutrition Facts

Waffles With Homemade Peach Topping

Amount Per Serving (1 serving peach topping)

Calories 212

% Daily Value*

Sodium 2mg0%

Potassium 285mg8%

Carbohydrates 54g18%

Fiber 2g8%

Sugar 50g56%

Protein 1g2%

Vitamin A 490IU10%

Vitamin C 11.4mg14%

Calcium 13mg1%

Iron 0.4mg2%

* Percent Daily Values are based on a 2000 calorie diet.

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13
Jan
2016

Creamy Potato Leek Soup

categories: Soups

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Delicious, creamy potato leek soup, made with Yukon gold potatoes, fresh leeks, seasoned broth and cream, is delicious, thick and filling!

Creamy Potato Leek Soup. Hmmm… never having made it before, I pondered it for awhile before deciding to give this recipe a try (with a slight tweak to the original). I was growing leeks in my garden, but they were not as large as store-bought ones. I used them in the recipe anyway, and was surprised by how delicious this soup was!

This soup was very easy to make, and my husband and I really enjoyed the taste and creaminess of Yukon Gold potatoes and leeks, cooked in seasoned chicken broth. I played with the original recipe a bit, and added cream to the finished soup for a delicious finish!

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

How To Make Creamy Potato Leek Soup

First, rinse and clean the leeks really well. Trim off the dark green parts of the stem, and the root end. Split the leeks in half, and rinse well, to ensure any grit gets washed out. Do not skip this step… you don’t want any sand, dirt, etc. from the leeks in your soup, do you?

Dice the leeks. Heat butter (or oil, if substituting) in large saucepan or Dutch oven. Add the diced leeks; cook them for several minutes (5-6) until they soften.

Add the potatoes, chicken broth and water to the pot. Bring this mixture to a boil. Sprinkle with a little salt and pepper, to season.

Once the potato leek soup comes to a boil, reduce the heat; let it cook on a low simmer until the potatoes are “fork-tender”. Times for this step can vary depending on the size potato chunks you used, so keep this in mind.

When the potatoes have softened up and are fork-tender, puree the soup. You can use an immersion blender, or can transfer soup in batches to a blender or food processor, to blend until creamy.

After blending or pureeing, the potato leek soup should be thick. Take a quick taste. Adjust the salt and pepper seasoning, if necessary, to suit your taste. This is what the potato leek soup looked like after I pureed it. Nice and thick!

Pour in the whipping cream. Heat on medium heat only until hot. Be careful after adding the whipping cream to NOT let the soup come to a boil. Just heat the soup through, and then it is ready to serve.

To Serve Creamy Potato Leek Soup

Ladle the hot creamy potato leek soup into serving bowls. Garnish with chopped chives or fresh parsley, if desired, and serve. You can also drizzle additional whipping cream on top of the potato leek soup, if desired. Serve this comforting soup with a green salad on the side, and enjoy!

This creamy potato leek soup was a tasty experiment for me, using leeks from our garden for the first time in a recipe. The soup was filling, and absolutely delicious! I will definitely make it again.

Looking For More SOUP Recipes?

You can find all my recipes in the Recipe Index, located at the top of the page. I have lots of soup recipes for you to enjoy, including:

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Recipe Adapted From: http://userealbutter.com/2011/01/06/potato-leek-soup-recipe/

0 from 0 votes

Creamy Potato Leek Soup

Prep Time

15 mins

Cook Time

30 mins

Total Time

45 mins

Delicious, creamy potato leek soup, made with Yukon gold potatoes, fresh leeks, seasoned broth and cream, is delicious, thick and filling!

Category: Soup

Cuisine: American

Keyword: creamy potato leek soup

Servings: 6 servings

Calories Per Serving: 267 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

2 Tablespoons butter (may substitute vegetable oil)
4 leeks (cut off roots, and dark green stems), split, washed well, diced.
2 pounds Yukon Gold Potatoes
4 cups chicken broth
2 cups water
Salt and Pepper , to taste
3/4 cup whipping cream
chopped chives or parsley for garnish
additional whipping cream to drizzle on soup with garnish , if desired

US Customary - Metric

Instructions

In a large soup pan, heat the butter (or oil) on medium. Add chopped leeks. Cook, stirring occasionally, until they soften (about 5-7 minutes).
Add potatoes, chicken broth and water. Season with salt and pepper, to taste. Bring this mixture to a boil. Once boiling, reduce heat to a low simmer. Continue cooking until the potatoes are easily pierced with a fork ("fork-tender").
Blend the mixture until smooth, using an immersion blender. You may also blend the soup in a kitchen blender or food processor (but may have to do this in batches). Taste again, and add additional salt and pepper to taste, if desired.
Pour in whipping cream. Mix until well combined. If necessary, reheat soup until hot, but NOT boiling! Ladle hot soup into serving bowls. Garnish with chopped chives OR parsley; drizzle with additional whipping cream, if desired. Enjoy!

Nutrition Facts

Creamy Potato Leek Soup

Amount Per Serving (1 (1/6th of total))

Calories 267 Calories from Fat 135

% Daily Value*

Fat 15g23%

Saturated Fat 9g56%

Cholesterol 50mg17%

Sodium 649mg28%

Potassium 878mg25%

Carbohydrates 28g9%

Fiber 4g17%

Sugar 2g2%

Protein 6g12%

Vitamin A 1545IU31%

Vitamin C 35.5mg43%

Calcium 112mg11%

Iron 6.5mg36%

* Percent Daily Values are based on a 2000 calorie diet.

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11
Jan
2016

Tuna Avocado Cup

categories: Lunch - Quick and Easy, Salads

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If you need a quick, healthy lunch on the go, why not try a yummy Tuna Avocado Cup? Tuna salad, served in its own edible “bowl”.

The other day I made a Tuna Avocado Cup for lunch. I really didn’t want to make a sandwich (didn’t want the bread calories), so I made this instead… and it tasted GREAT!

I thought I would post this idea for a quick, filling lunch, to keep the old body “fueled up” on busy days!

It’s SO EASY To Make A Tuna Avocado Cup!

Hardly any “recipe” is needed for this “quick-and-easy-to-throw-together” lunch. All you need is some tuna salad (already made up – mine had light mayo, celery & dill pickle).

You will also need a half an avocado per serving, a slice of tomato, salt and pepper to season to taste and some fresh spinach leaves (or lettuce) for the base.

Cut the avocado in half lengthwise and then remove the seed. Using a large spoon, completely scoop out one half of an avocado in one piece.

TIP: To do this, run the spoon around the edges of the avocado. Remove the half of the avocado intact and carefully transfer it onto a lettuce or spinach lined plate.

Scoop the tuna salad into an avocado half, mounding it up in the middle. Top with a slice of ripe tomato. Season to taste, with salt and pepper… and boom! Instant lunch!

Do you know just how GOOD avocados are for you? Very good. I use a fork to cut the tuna avocado cup, then actually scoop the bite up with spinach leaves which hold it together very well.

This was a nice, filling nutritious lunch without the calories you would normally consume from using bread.

The plus is that the tuna avocado cup only took a couple minutes from start to finish to make. Any time you can make lunch that quick is a good thing!

I thought I would share this easy idea for a tuna avocado cup in the hopes that you might consider trying it and trust you’ll enjoy it, too.

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

Looking For More TUNA Recipes?

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

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1^st and 15^th) 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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0 from 0 votes

Tuna Avocado Cup

Prep Time

5 mins

Cook Time

0 mins

Total Time

5 mins

If you need a quick, healthy lunch on the go, why not try a yummy Tuna Avocado Cup? Tuna salad, served in its own edible "bowl".

Category: Lunch, Side Dish

Cuisine: All Cuisines

Keyword: tuna avocado cup

Servings: 1

Calories Per Serving: 300 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

2.5 ounces albacore tuna (canned) drained, shredded
1 thin tomato slice
1¼ Tablespoons light mayonnaise use more or less, to taste
1 Tablespoon dill pickles (chopped) use more or less, to taste
1 Tablespoon celery (chopped) use more or less, to taste
½ large ripe avocado peel and pit removed
½ cup fresh spinach leaves to place tuna avocado cup on
salt and pepper, to taste

US Customary - Metric

Instructions

Using a spoon, completely scoop out one half of a large avocado in one piece. Do this by running the spoon around the inside edges of the avocado Separate avocado in half, remove the pit and transfer one half of the avocado carefully to a spinach-lined (or lettuce-lined) plate.
Scoop the tuna salad into the center of the avocado half, mounding it up in the middle. Top the tuna salad with a thin slice of ripe tomato. Season to taste, with salt and pepper.
Grab a fork and knife, serve and enjoy this simple dish.

Recipe Notes

NOTE: Use any type of tuna salad you prefer. The ingredients and measurements I use are approximate, so adjust to suit your personal taste.

Nutrition Facts

Tuna Avocado Cup

Amount Per Serving (1 g)

Calories 300 Calories from Fat 189

% Daily Value*

Fat 21g32%

Saturated Fat 3g19%

Trans Fat 0.01g

Polyunsaturated Fat 5g

Monounsaturated Fat 11g

Cholesterol 33mg11%

Sodium 1332mg58%

Potassium 784mg22%

Carbohydrates 11g4%

Fiber 7g29%

Sugar 2g2%

Protein 19g38%

Vitamin A 1651IU33%

Vitamin C 15mg18%

Calcium 50mg5%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

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08
Jan
2016

Roasted Delicata Squash with Maple and Sage

categories: Side Dishes, Vegetable Dishes

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You’re gonna love this easy and delicious side dish, featuring oven roasted delicata squash, glazed with maple syrup, butter, and sage.

Have you ever tried Delicata squash before? The truth is, I had never even HEARD of delicata squash before I saw a recipe on Pinterest that I wanted to try.

I bought two delicata squash at the grocery store and made a wonderful side dish! It was so good, I am posting the recipe for Roasted Delicata Squash with Maple and Sage! It was really GOOD.

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

What IS A Delicata Squash?

I did a little research on this cylinder shaped winter squash via good ol’ Wikipedia. These vegetables are between 6-8 inches long, cream-colored with stripes, have a very thin rind, and belong to the same species as zucchini, pattypan squash, and yellow crookneck squash.

It’s believed they were first introduced to North America in 1894, and are a good source of fiber and potassium. Now, don’t you feel much more intelligent now that your brain is packed with all that squash knowledge? Ha Ha!

How To Make Roasted Delicata Squash

I used two delicata squash for this recipe (which makes 4-6 servings). The photo below shows what they look like. This recipe for roasted delicata squash can be easily cut in half or doubled, depending on the amount needed.

How To Make Roasted Delicata Squash

Slice each delicata squash in half, lengthwise, using a very sharp knife. Scoop out the seeds with a spoon. Slice off the ends of each squash half. They should look like this when done (NOTE: this picture was taken before ends were cut off).

After both ends have been sliced off, cut each half into one inch thick slices, straight across. Place all the the slices into a large bowl, and toss them gently with the olive oil and salt.

Cook The Squash

Put the oiled and salted squash slices onto a foil covered baking sheet in a single layer. The roasted delicata squash is then baked at 425° F. for 10 minutes. TIP: You will definitely want to use aluminum foil under the roasted delicata squash. It will make your clean up so much easier!!!

After the squash has baked for 10 minutes, flip the pieces over, to cook the other side. Can you see how the squash is caramelizing from the roasting? This is a good thing.

Continue baking the roasted delicata squash for another 15 minutes, or until tender. You can pierce the squash with a knife or fork, to test for tenderness.

Making A Maple Sage Sauce For The Roasted Delicata Squash

While those pretty squash slices are roasting in the oven, make the Maple Sage sauce. Heat the butter, real Maple syrup and sage in a pan or skillet (on low heat) for a few minutes.

Heating the sauce will infuse the the ingredients. This helps the maple and sage to permeate the butter with wonderful flavor!

Putting The Dish Together, To Serve

When the roasted delicata squash is finished cooking, remove it from oven. Place the squash into a heatproof bowl. Drizzle the baked squash all over, with the Butter, Maple & Sage sauce.

Gently stir, to coat the roasted delicata squash with the sauce. Arrange the squash on a serving platter and serve it while hot!

Time To Enjoy Roasted Delicata Squash With Maple And Sage

Here’s the finished dish! The roasted delicata squash with maple and sage sauce looks good. More important than the way it looks is the way it TASTES… DELICIOUS!

Interesting Fact About Eating Roasted Delicata Squash

Here’s an interesting tidbit: The rind of this particular variety of squash is so thin, it is OKAY to eat it with this dish if you want! It becomes very tender when cooked. Who knew???

I LOVE finding new side dishes to try. The roasted delicata squash was very economical to make, as well, because I only paid .99 cents for each squash. My hope is that you will consider trying this recipe. It was really delicious.

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

Looking For More Vegetable Side Dishes?

You can find all of my vegetable side dishes (and others) in the Recipe Index, which is located at the top of the page. I have LOTS of delicious vegetable recipes to choose from, including:

Want More Recipes? Get My FREE Newsletter!

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Recipe Source: http://www.afamilyfeast.com/maple-sage-roasted-delicata-squash/

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Roasted Delicata Squash with Maple and Sage

Prep Time

15 mins

Cook Time

25 mins

Total Time

40 mins

You're gonna love this easy and delicious side dish, featuring oven roasted delicata squash, glazed with maple syrup, butter, and sage

Category: Side Dish, Vegetables

Cuisine: American

Keyword: roasted delicata squash

Servings: 6 servings

Calories Per Serving: 346 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

2 delicata squash (whole)
3 Tablespoons olive oil
2 teaspoons salt
2 Tablespoons butter
2 Tablespoons fresh sage (cut into pieces- may substitute 1 1/2 Tablespoons dried sage)
2 Tablespoons real Maple syrup

US Customary - Metric

Instructions

Preheat oven to 425℉.
Wash the outside of the squash. Using a sharp knife, cut squash in half from top to bottom. Remove seeds (discard). Cut off the ends of each piece (discard). Slice across squash into one-inch slices. Leave skin on (they are edible).
Put squash slices in a large bowl, drizzle with olive oil and salt. Mix well, to coat the squash.
Place squash on foil-lined baking sheet. Bake at 425℉. for 10 minutes. Flip squash over to other side; bake 15 minutes (or until tender- test with a knife or fork).
Make the sauce: Cook butter, sage, and maple syrup for 2-3 minutes in skillet or pan, to help maple syrup and sage flavors permeate the melted butter.
When squash is done, drizzle with sauce; stir to combine (Transfer squash to a bowl to do this!). Place glazed quash on serving platter and serve hot!

Nutrition Facts

Roasted Delicata Squash with Maple and Sage

Amount Per Serving (1 serving)

Calories 346 Calories from Fat 99

% Daily Value*

Fat 11g17%

Saturated Fat 3g19%

Cholesterol 10mg3%

Sodium 836mg36%

Potassium 2403mg69%

Carbohydrates 63g21%

Fiber 10g42%

Sugar 18g20%

Protein 6g12%

Vitamin A 9455IU189%

Vitamin C 83.9mg102%

Calcium 209mg21%

Iron 4.2mg23%

* Percent Daily Values are based on a 2000 calorie diet.

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06
Jan
2016

Sweet Fire Chicken (Panda Express Copycat)

categories: Asian, Chicken, Copycat Recipes, Main Dishes

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It’s easy to make Sweet Fire Chicken (Panda Express copycat) at home, with chicken breast, bell peppers and pineapple in a sweet Thai chili sauce.

We recently had a day of snow, followed by 2 days of ICE here in Portland, which made trips to the grocery store nearly impossible. While searching my cupboards, I realized we had all the ingredients for a copycat version of Sweet Fire Chicken from Panda Express, so I made it for my husband and myself. It was fantastic (which made the whole “iced in” thing not so bad)!

This sweet fire chicken dinner was absolutely delicious! A little sweet, and a little spicy! Even though we were “house-bound”, it was just as good (if not better) than getting takeout! Yummy good!

It was a very easy recipe to prepare (even if my fingers got a bit messy during the process!) Here’s how you make this dish:

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

How To Make Sweet Fire Chicken

Cut up boneless skinless chicken breasts into bite sized cubes. I used two large chicken breasts for 4 servings.

Chop and slice the red pepper and green onions, and then set them aside until you are ready to use.

Dredge all of the chicken pieces in flour, making sure to to coat all sides.

Dip the flour coated chicken pieces in beaten eggs. THIS is the “kind of messy” part! I started with tongs, then switched to using my fingers for this step.

Once the flour coated pieces of chicken has been dipped in the egg mixture, dredge them again in the flour mixture. Got it? Flour. Egg. Flour. Amen.

Cooking The Sweet Fire Chicken

Cook the chicken in batches. Cook about 2 minutes per side until brown and crispy. Try to not let the pieces touch each other (or they will bond and cook together).

When done, place cooked chicken pieces on paper towels to drain. Repeat this step until all of the chicken is cooked.

Clean out the skillet, then heat the olive oil in it. Cook the red bell pepper and pineapple for 3-4 minutes, stirring occasionally. Add the Thai sweet chili sauce to the skillet, and stir to combine.

This is the sweet chili sauce I used for the sweet fire chicken. It can be found in most grocery stores Asian Food specialty sections.

Ready To Serve The Sweet Fire Chicken

Add in the pieces of chicken and gently stir, to coat the chicken, bell pepper and pineapple with the sauce. Heat through and garnish with sliced green onions. Remove the sweet fire chicken from the heat, and serve!

Serve the sweet fire chicken with rice or noodles, and ENJOY! It tastes wonderful (and it’s really not too spicy… honest!). The flavors are wonderful!

The recipe makes 4 generous servings of sweet fire chicken. The dish is easy to prepare, economical, and tastes DELICIOUS! Who needs take-out when you can make it yourself? Sure hope you will give this recipe a try.

Have a great day. Be a positive influence today, in a world that’s hurting in so many ways. Take care, friend.

Looking For More ASIAN-INSPIRED Recipes?

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

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1^st and 15^th) with lots of recipes, tips, etc..
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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 Source (and with thanks to) Chungah An, at http://damndelicious.net/2014/08/02/panda-express-sweet-fire-chicken-copycat/

↓↓ PRINTABLE RECIPE BELOW ↓↓

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Sweet Fire Chicken (Panda Express Copycat)

Prep Time

15 mins

Cook Time

15 mins

Total Time

30 mins

It's easy to make Sweet Fire Chicken (Panda Express copycat) at home, with chicken breast, bell peppers and pineapple in a sweet Thai chili sauce.

Category: Entree

Cuisine: Asian

Keyword: sweet fire chicken

Servings: 4 servings

Calories Per Serving: 565 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For chicken:

1/2 cup vegetable oil
1 pound boneless , skinless chicken breasts (I use 2 large), (cut into one inch cubes)
1 cup all purpose flour
2 large eggs , beaten

For sauce, etc:

1 Tablespoon olive oil
1 red bell pepper , chopped into one inch pieces
1 1/2 cups pineapple chunks (fresh or canned/drained)
1/2 cup Thai Sweet Chili Sauce (note: I added 1/4 cup more!)
2 green onions , sliced thinly

US Customary - Metric

Instructions

Dredge chicken chunks (a few at a time) into flour, coating all sides. Place each floured piece into beaten egg mixture (a few at a time), then back into the flour again, coating all sides. Repeat until all chicken is coated and ready to cook.
Heat vegetable oil on medium-high in a large skillet. When oil is hot, add the chicken pieces in batches (try to not let the pieces touch). Cook for about 2 minutes per side until golden brown. Remove cooked chicken to a paper towel covered plate, and repeat process until all chicken is cooked.
In a large skillet (if using same skillet, clean it first), heat the olive oil on medium-high heat. Add chopped red bell pepper chunks and pineapple chunks. Cook these for 3-4 minutes (this will help soften the peppers).
Add Thai chili sauce. Add chicken pieces. Stir gently, to fully combine ingredients and coat with sauce. Cook for 1-2 minutes, until heated through.,
Garnish with green onion slices, and serve while hot on a bed or rice or noodles! Enjoy!

Nutrition Facts

Sweet Fire Chicken (Panda Express Copycat)

Amount Per Serving (1 serving)

Calories 565 Calories from Fat 144

% Daily Value*

Fat 16g25%

Saturated Fat 7g44%

Cholesterol 154mg51%

Sodium 463mg20%

Potassium 825mg24%

Carbohydrates 73g24%

Fiber 4g17%

Sugar 45g50%

Protein 31g62%

Vitamin A 1250IU25%

Vitamin C 60.5mg73%

Calcium 61mg6%

Iron 3.1mg17%

* Percent Daily Values are based on a 2000 calorie diet.

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04
Jan
2016

Mushroom Risotto with Pan-Seared Shrimp

categories: Main Dishes, Seafood, Side Dishes

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You’ll love delicious, creamy mushroom risotto, with arborio rice, mushrooms, butter, wine and Parmesan, topped with seasoned, pan-seared shrimp.

In all my years of cooking, I have NEVER made risotto, even though I’ve thought about it many times. So- I recently tried a mushroom risotto recipe I found on Pinterest, added some pan-seared shrimp to it, and LOVED it!

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

Mushroom Risotto Is Not As Hard To Make As You Might Think!

This mushroom risotto with pan-seared shrimp was far easier to make than I originally thought it would be… I will make it again!!

The only hard thing about making risotto (and it’s not hard at all), is the continual stirring of the rice as you add in broth and wine as you cook. If you have all the ingredients ready to go before beginning this recipe, it’s really no big deal! Here’s what you do to make this absolutely delicious mushroom risotto dish:

How To Make Mushroom Risotto with Pan-Seared Shrimp

Clean and cut the mushrooms into quarters. Melt butter and olive oil in large saucepan. Sautè mushrooms until lightly browned (several minutes).

Salt the mushrooms, then continue cooking for a couple additional minutes. Remove the mushrooms from the pan, and set aside. The salt helps moisture to be released from the mushrooms. Here they are, cooking and looking good. They will make the mushroom risotto taste really good!

After removing the mushrooms from the pan, add and melt the additional butter and olive oil. Sautè the chopped onion in this butter/oil mixture for 5 minutes on medium-high heat, stirring often.

Time To Add The Rice

Now add the ARBORIO rice to the pan. YES, you have to use arborio rice to make this risotto, folks.

Stir the rice in with the onions. Cook this for a couple minutes, stirring often, until rice begins to turn a light brown.

Cooking The Risotto

Now here’s the important step. Add wine to the pan, and let the liquid boil and be absorbed. Then add a cup of the broth into this mixture, while stirring constantly. Continue to stir the rice. When almost all of liquid has been absorbed, add more broth 1/4 cup at a time.

Cook and stir the risotto, adding 1/4 cup broth at a time to the rice as the liquid is absorbed. Continue doing this, until finally all the broth has been incorporated into rice. This will take about 25-30 minutes in total, and the finished risotto should be nice and creamy.

When done, all the broth should have been used, and the risotto should be tender, but not smushy. There should still be a tiny bit of liquid left in pan.

Finish Making The Mushroom Risotto

Add the cooked mushrooms to the risotto. Now you are almost done making your delicious mushroom risotto!

Add the grated fresh Parmesan cheese, and some salt and pepper (to taste). Stir ingredients well, to combine. Remove the pan from the heat.

Cover the pan, and let the mushroom risotto sit for 4-5 minutes. While the risotto is “resting” (such hard work being stirred so much, right?), cook the shrimp.

Pan-sear The Shrimp

While the risotto “rests”, cook the cleaned, de-veined, and seasoned shrimp in butter and olive oil in a separate skillet. Cook for abut 2-3 minutes per side on medium high heat.

Serve Mushroom Risotto With Pan-Seared Shrimp

Spoon out individual serving portions of the mushroom risotto into (or onto) serving dishes and place 4-5 pan-seared shrimp on top of each serving. Garnish with some parsley, and additional grated Parmesan cheese. Serve the mushroom risotto while hot, and ENJOY!!

Sure hope you will give this mushroom risotto a try. This dish is so creamy, full of flavor… and EASY! I am so glad I tried making mushroom risotto (finally), and am excited to now be able to create even more risotto dishes. I am thankful to have learned the original technique for making risotto from Martha, at “A Family Feast”.

Have a great day, and thank you for stopping by. Please come back soon, and don’t forget to check out ALL my recipes in the Recipe Index, located at the top of the page.

Make This Dish Your Own!

This mushroom risotto dish is such a versatile recipe. If you want the risotto as a side dish, simply omit the shrimp! If you want it to be a vegetarian dish, simply omit the shrimp! If you don’t like shrimp… how about using pan-seared chicken pieces? There are so many ways to enjoy this dish! You might enjoy my recipe for chicken and asparagus risotto, too!

Interested In More Recipes?

You Can Also Find Me On Social Media:

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Have a fantastic day, friends. Make it a good one!

Mushroom Risotto Recipe Source: http://www.afamilyfeast.com/mushroom-risotto/

0 from 0 votes

Mushroom Risotto with Pan-Seared Shrimp

Prep Time

15 mins

Cook Time

45 mins

Total Time

1 hr

You'll love delicious, creamy mushroom risotto, with arborio rice, mushrooms, butter, wine and Parmesan, topped with seasoned, pan-seared shrimp.

Category: Entree

Cuisine: American

Keyword: mushroom risotto

Servings: 4 servings

Calories Per Serving: 595 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For mushrooms:

1 8 ounce pkg. mushrooms (baby bella or white button-I used white button)
1 Tablespoon butter
1 Tablespoon olive oil
Salt

For Risotto:

2 Tablespoons butter
2 Tablespoons olive oil
1/2 large brown onion , finely diced (total of 1 cup diced onion)
1 cup Arborio rice (no substitutes!)
1/3 cup dry white wine
2 1/2 cups chicken stock or broth
3/4 cup grated fresh Parmesan cheese
Salt and Pepper , to taste

For Shrimp:

1 Tablespoon butter
1 Tablespoon olive oil
1/2 pound medium shrimp (about 12-16)
Garlic powder , dried parsley (enough to lightly season shrimp)

For Garnish:

Dried parsley flakes
Grated Parmesan cheese

US Customary - Metric

Instructions

Have all ingredients ready/prepped before beginning.
Prepare Mushrooms: Clean mushrooms, then cut into quarters (include stems). Melt 1 T. butter and 1 T. olive oil in medium skillet. Cook mushroom (stirring often) on medium-high for several minutes until lightly browned. Sprinkle with a bit of salt, then cook for another minute. Remove pan from heat, and set aside.
Prepare Risotto: Melt olive oil and butter in a large saucepan over medium-high heat. Add onion. Cook for 5 minutes, stirring frequently. Add rice; cook and stir for a couple minutes until rice begins to turn a light brown color. Pour in white wine. Let liquid come to a boil, then be absorbed into rice.
Pour one cup of broth into rice, and stir constantly. Make sure to keep the heat at a medium simmer. Each time almost all (but not all) of the liquid has been absorbed, add 1/4 cup more broth, stirring constantly. Continue this process (rice absorbs liquid, adding more liquid) until broth is gone. This will take about 25-30 minutes. When done risotto should be tender (and there should be only a little bit of liquid remaining). Turn off heat, then add mushrooms, freshly grated Parmesan cheese, salt, and pepper. Stir well, to combine. Put a lid on pan, and let sit for 5 minutes. While risotto is resting, cook the shrimp.
Sprinkle shrimp lightly with garlic powder and dried parsley flakes and mix together, to coat shrimp. Melt butter and olive oil in hot, medium-high skillet. Add seasoned shrimp. Cook quickly, about 2-3 minutes per side, until done.
Spoon risotto into (or onto) individual serving dishes. Place 3-5 pan-seared shrimp on top of each portion. Garnish with additional grated Parmesan cheese and parsley flakes. Serve hot, and enjoy!

Nutrition Facts

Mushroom Risotto with Pan-Seared Shrimp

Amount Per Serving (1 serving)

Calories 595 Calories from Fat 297

% Daily Value*

Fat 33g51%

Saturated Fat 13g81%

Cholesterol 108mg36%

Sodium 825mg36%

Potassium 469mg13%

Carbohydrates 49g16%

Fiber 2g8%

Sugar 4g4%

Protein 21g42%

Vitamin A 495IU10%

Vitamin C 3.6mg4%

Calcium 278mg28%

Iron 3.5mg19%

* Percent Daily Values are based on a 2000 calorie diet.

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30
Dec
2015

Looking Ahead To 2016

categories: Inspiration

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I am looking ahead to 2016. Now, 2015 was a good year in many ways, but it also had a fair share of heartache. My husband and I were saddened to have several friends pass away (including my husband’s best friend), as well as having several friends be diagnosed with life-changing illnesses, and others that dealt with (and still are dealing with) great personal hardship.

Do you make New Year’s Resolutions”? I don’t call them die-hard “resolutions”, but I do try to set some personal goals each year, as I seek to better myself. I am so very grateful God’s plans are so much better than any of my goals (which I fail at meeting so often).

As I look ahead to 2016, I am encouraged by one of my very favorite verses in the Bible, which reminds me of God’s good plans for me this year. We have a framed piece of art with this verse hanging in our living room, and I wear a bracelet with this verse on my wrist each day. I love it!

In the midst of an ever-changing (and a bit scary) world, I am going to intentionally choose to trust the very God who created me, to help me face life’s daily challenges and victories. I look forward to this New Year… with HIM.

I sincerely hope you will be able to look ahead to 2016 with faith, hope, love and encouragement. See you in 2016 with more family-friendly recipes from our home to yours!

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21
Dec
2015

Merry Christmas 2015!

categories: Holidays!, Inspiration

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Merry Christmas 2015!

I love this quote from “How The Grinch Stole Christmas”, by Dr. Seuss:

“And the Grinch, with his Grinch-feet ice cold in the snow, stood puzzling and puzzling, how could it be so? It came without ribbons. It came without tags. It came without packages, boxes or bags. And he puzzled and puzzled ’till his puzzler was sore. Then the Grinch thought of something he hadn’t before. What if Christmas, he thought, doesn’t come from a store. What if Christmas, perhaps, means a little bit more.”

Thank You!

Just a quick note to say thank you to all who have visited this blog in 2015. I am taking a two week break over the holidays to narrow my focus onto the TRUE meaning of this blessed season… the birth of Jesus.

My life has been forever changed because of His mercy, grace and unconditional love for me. I am so very GRATEFUL. My hope and prayer is that this Christmas season holds special meaning for you, as well.

I look forward to a new year and sharing many delicious recipes in 2016 with you. God Bless!

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