The Grateful Girl Cooks!

04
Sep
2014

Homemade Breakfast Sausage Patties

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It’s EASY to make eight delicious Homemade Breakfast Sausage Patties for breakfast from scratch, using ground turkey or pork!
So… in my never ending quest experimenting with new recipes, I decided to try making Homemade Breakfast Sausage Patties from scratch. I found the recipe via Pinterest via Martha Stewart via Lucinda Scala Quinn’s book “Mad Hungry”. Did ya get all that? Ha Ha… it takes a village.

When I was growing up my Mom used to make eggs and sausage for us about once a week. She always made sausage patties by hand (using a one pound “chub” from her favorite “name brand”). As a “busy” adult, I usually end up buying link sausage instead of patties, the kind you simply “brown and serve”.

But, when I saw this recipe, I decided to see what making homemade breakfast sausage patties “from scratch” was all about. I knew I could control the ingredients and leave out some of the unpronounceable “add ins” typically found in mass produced name brand products for longer life.

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

Okay… How Do I Make Homemade Breakfast Sausage?

The original recipe called for ground pork (which is my personal favorite), but I had a pound of ground turkey that I was itching to use, so I substituted turkey in this recipe for a healthier version. The sausage patties turned out very good, and I would definitely make this recipe again. Hope you will give it a try!

First things first… get all the ingredients (spices) together to add to the ground meat. Let’s do this!

After mixing the ingredients, form the sausage patties (with clean hands, of course!). Place them onto foil or wax paper after making each one.

Cooking Homemade Breakfast Sausage Patties

Place the homemade breakfast sausage patties in a lightly oiled, hot skillet. I cooked several sausages at a time, then repeated the process for the remaining sausage patties.

Carefully turn the patties over about half way through cooking time and continue cooking until the homemade breakfast sausage patties are cooked all the way through..

Once done, transfer the cooked sausage patties to a paper towel so any extra grease is absorbed. Once they drain a bit, they are done, and ready to eat!

I prepared these homemade breakfast sausage patties one fine morning, and ended up using them to make sausage, egg and cheese biscuits. The sausage patty was added to a fluffy biscuit, along with sliced cheddar cheese and a fried egg. It was delicious!

If you enjoy breakfast sandwiches, I hope you will check out my recipes for:

How Many Homemade Breakfast Sausage Patties Does This Make?

The recipe made 8 small sausage patties and only took about 25 minutes or so to make from start to finish! I ended up freezing half of the cooked sausage patties, to save for another breakfast.

Hope you will give this easy recipe for homemade breakfast sausage a try. The calorie calculation was based on using ground turkey for the sausage. The recipe is easily adapted for using ground pork, but the calorie count will be slightly higher. Have a fantastic day, and be sure to check out ALL my recipes in the Recipe Index, located at the top of the page.

Interested In More Recipes?

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Recipe Adapted from: http://www.marthastewart.com/341904/simple-homemade-sausage-patties

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Homemade Breakfast Sausage Patties

Prep Time

15 mins

Cook Time

10 mins

Total Time

25 mins

It's EASY to make eight delicious Homemade Breakfast Sausage Patties for breakfast from scratch, using ground turkey or pork!

Category: Breakfast

Cuisine: American

Keyword: homemade breakfast sausage

Servings: 8 sausage patties

Calories Per Serving: 72 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1 pound ground turkey or ground pork
1 clove garlic , minced
1 Tablespoon dried sage , crumbled
3/4 teaspoon dried thyme
1/2 teaspoon dried fennel , crushed
1 pinch of ground nutmeg
1 1/2 teaspoons coarse salt
1/2 teaspoon freshly ground black pepper
1 large egg white
2 teaspoons vegetable oil (for cooking the sausage patties in)

US Customary - Metric

Instructions

In a medium sized bowl, combine all the ingredients except vegetable oil. Mix thoroughly. Cover the bowl; refrigerate for 15 minutes.
To make the patties: Rinse your hands in really cold water (this helps to make it easier to make the patties without it sticking as much). Divide the meat into 8 patties. Shape each patty into a 2 1/2 inch wide disk.
If you don't want to cook all the patties at once, you can refrigerate the patties or freeze them until you want to use them.
If cooking immediately, heat a large skillet or griddle over high heat. Add the vegetable oil and continue heating. Place the sausages in hot skillet or griddle. Fry them about 4 minutes on each side until golden brown. Carefully turn patties over and repeat until cooked through and lightly browned on both sides.
When done, remove sausages to paper towels to briefly drain. Serve immediately.
Cooked sausage patties can be cooled and wrapped and frozen for use at another time, if desired. Microwave sausage patties (in paper towels) to re-heat

Recipe Notes

NOTE:**Caloric calculation was based on the use of ground turkey.

Nutrition Facts

Homemade Breakfast Sausage Patties

Amount Per Serving (1 sausage pattie)

Calories 72 Calories from Fat 9

% Daily Value*

Fat 1g2%

Cholesterol 31mg10%

Sodium 471mg20%

Potassium 178mg5%

Protein 13g26%

Vitamin A 30IU1%

Vitamin C 0.1mg0%

Calcium 11mg1%

Iron 0.7mg4%

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

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03
Sep
2014

Asian Lemon Chicken Strips

categories: Asian, Chicken, Main Dishes

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Asian Lemon Chicken Strips are cooked until crispy, then coated in an Asian-inspired, sweet and sticky, lemon glaze in this delicious, restaurant-quality dish!
Oh my goodness! I recently found a FANTASTIC recipe for Asian Lemon Chicken Strips on Pinterest, and had to share it with you! Don’t they look scrumptious???? I made these for my husband and I last night for dinner, and they were fantastic.

WOW, WOW, WOW!! They are absolutely lip-smackin’ delicious! To quote my husband: “Wow, these really look and taste like something you’d order at a Chinese restaurant”.

The recipe itself is pretty straightforward. Directions are easy to follow and can be prepared (4 servings) in as little as 40 minutes! Crispy chicken strips coated in a sweet, sticky, lemon glaze… yet not too lemony, not too sticky, not too sweet. How can you go wrong? And did I mention just how delicious they are (repeat as needed)???? No, seriously…you need to make these. You won’t be sorry!

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

Prepare The Chicken Strips

Here’s how easy they are to prepare: I used 3 large chicken breasts and cut them in long strips. Season the chicken strips with salt and pepper.

Dredge each of the chicken strips, one at a time into flour to coat, then dip into buttermilk, then back into the flour to coat. Set aside, and continue until all pieces of chicken are coated.

Make The Asian Lemon Glaze For The Chicken Strips

Make up the sauce mixture and heat it in saucepan while you are cooking the chicken strips. It’s as easy as putting the Asian inspired sauce ingredients in a pan, and cooking it for a short time!

Cook The Chicken Strips

Heat oil in a large skillet until it is very hot (but not smoking). Carefully place the chicken pieces into the hot oil. You should hear them sizzle when they hit the oil.

Cook the chicken strips, turning after a few minutes, until lightly browned on all sides and cooked all the way through.

Drain the cooked chicken strips on paper towels.

Transfer the hot, thickened Asian lemon glaze to a skillet, then add the chicken strips, one at a time. Gently turn to coat with sauce on all sides. Use a spoon and tongs to fully coat chicken pieces.

Time To Serve The Asian Lemon Chicken Strips!

Removed Asian lemon chicken strips to serving dish, garnished with toasted sesame seeds and some chopped green onion, and VOILA! Time to eat!

I really hope you will give this easy-to-prepare delicious recipe a try…I think you’re gonna LOVE it! Have a great day, and come back soon for more yummy recipes.

Looking For More CHICKEN Recipes?

You can find all of my recipes in the Recipe Index, located at the top of the page. I have LOTS of delicious recipes for chicken, including:

Interested In More Recipes?

You Can Also Find Me On Social Media:

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

Original recipe source: http://damndelicious.net/2014/02/15/asian-lemon-chicken-tenders/

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Asian Lemon Chicken Strips

Prep Time

15 mins

Cook Time

20 mins

Total Time

35 mins

Asian Lemon Chicken Strips are cooked until crispy, then coated in an Asian-inspired, sweet and sticky, lemon glaze in this delicious, restaurant-quality dish!

Category: Entree

Cuisine: Chinese

Keyword: Asian lemon chicken strips

Servings: 4 servings (2 strips per)

Calories Per Serving: 375 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For the chicken strips:

1 cup vegetable oil
4 boneless skinless chicken breasts , cut lengthwise into strips
Salt and pepper , to season
1 1/2 cups all-purpose flour
1 cup buttermilk

For the lemon glaze:

1/2 cup honey
1/3 cup soy sauce
1/4 cup pineapple juice
1/4 cup brown sugar , packed
Juice of one lemon (I added the zest from the lemon to the sauce, also)
2 Tablespoons apple cider vinegar
2 Tablespoons olive oil
1 teaspoon ground black pepper
1/2 teaspoon garlic powder

For garnish:

1 teaspoon toasted sesame seeds
1 sliced green onion (green stem only)

US Customary - Metric

Instructions

Place all the sauce ingredients in a saucepan. Stir to combine. Heat on medium; bring sauce to a rolling boil, then reduce the heat and simmer, uncovered, for 15-20 minutes, stirring occasionally. The mixture will slightly thicken. Cook the sauce while cooking the chicken strips.
Season the chicken strips with salt and pepper. Dredge the chicken strips, (one at a time) in flour to completely cover. then dip the strip into buttermilk to cover. Let the excess buttermilk drip off, then dredge the chicken strip in the flour again, making sure the flour fully coats the chicken. Set strips aside on a baking sheet, and continue with the remaining strips.
Heat the vegetable oil in a large skillet until very hot (but not smoking). Once the oil is hot, add the chicken strips to the skillet. You may have to cook 3-4 at a time due to space limitations. Cook, then turn chicken after a few minutes on each side, to ensure all sides are golden brown. Once the chicken is golden brown and fully cooked, transfer the chicken strips to paper towels to drain. Continue with rest of chicken until done.
Transfer the sauce into a clean skillet. Carefully (using tongs) place chicken strips (one at a time) into the hot sauce, turning gently to coat all sides. Remove chicken to serving dish. Repeat with next chicken strip. When all chicken strips are done, sprinkle tops with toasted sesame seeds and sliced green onion stems. Serve immediately, and enjoy!

Recipe Notes

Tip:: To "toast" sesame seeds: Place about a teaspoon into a dry skillet. Heat on medium, stirring constantly for a few minutes until the seeds turn a light brown. Remove from skillet to cool.

Nutrition Facts

Asian Lemon Chicken Strips

Amount Per Serving (1 serving)

Calories 375

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

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29
Aug
2014

Skinny Chunky Monkey Cookies

categories: Cookies, Desserts

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Skinny Chunky Monkey Cookies are easy to make, low calorie baked treats with oats, applesauce, peanut butter, bananas and cocoa powder.

I found an interesting recipe online for Skinny Chunky Monkey Cookies. The recipe contains no butter, no sugar, no flour, and no oil. Hmmm… it sounded interesting, so I decided to check it out. I figured it was about time for me to make something that was low on sugar intake, and relatively “healthy”.

These little skinny chunky monkey cookies fit the bill for a nice, “not too sweet”, flavorful bites of goodness! Ripe bananas provide all the sweetness for these low calorie treats!

These “completely easy to make” cookies can also be eaten as a tasty breakfast cookie. This is because they are made from oats, bananas, unsweetened applesauce, cocoa powder and a bit of peanut butter. The recipe made 18 small cookies, and they were pretty tasty!

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

How To Make Skinny Chunky Monkey Cookies

First you mash up some really ripe bananas in a large bowl. Once that’s done, it’s time to add the rest of the ingredients. Stir all of this together until the ingredients are fully blended. See how EASY this is?

This is what the cookie batter will look like after mixing it up. Once it’s fully mixed, let the batter “rest” for for about 15 minutes. Preheat your oven to 350°F while the cookie batter is “resting”.

Time To Bake These Cookies!

By now your oven should be preheated to 350°F . Drop the batter by Tablespoonfuls onto an ungreased baking sheet, leaving space between each dollop. Bake the skinny chunky monkey cookies for about 10-12 minutes.

Ready To Serve/Eat The Cookies

Once the cookies are finished baking, remove the cookie sheet from the oven. Let the cookies sit for a minute, and then transfer them with a spatula to a wire rack to finish cooling. Grab a cookie after it has completely cooled (they taste best at room temp!), and enjoy!

I hope you will give this recipe a try. They would be a great addition to a child’s lunchbox (especially since they are not packed full of sugar)! Sure hope you enjoy these simple skinny chunky monkey cookies. Have a great day!

Looking For More COOKIE Recipes?

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

Interested In More Recipes?

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Original recipe source: http://www.sixsistersstuff.com/2012/05/skinny-chunky-monkey-cookies-recipe.html

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Skinny Chunky Monkey Cookies

Prep Time

5 mins

Cook Time

10 mins

Total Time

15 mins

Skinny Chunky Monkey Cookies are easy to make, low calorie baked treats with oats, applesauce, peanut butter, bananas and cocoa powder.

Category: Cookies

Cuisine: American

Keyword: chunky monkey cookies

Servings: 18

Calories Per Serving: 77 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

3 ripe bananas , mashed
2 cups old fashioned oats
1/4 cup peanut butter (I used crunchy, but either will work just fine)
1/4 cup cocoa powder
1/3 cup unsweetened applesauce
1 teaspoon vanilla

US Customary - Metric

Instructions

Preheat oven to 350 degrees F.
Mash bananas in medium sized bowl. Add the rest of the ingredients to the mashed bananas. Mix well to combine. Let batter rest for 15 minutes.
Drop by Tablespoonfuls onto a ungreased baking sheet. Bake for 10-12 minutes. Remove cookies to a wire rack when done. Let cool to room temp before serving (they taste better that way!) Enjoy!

Nutrition Facts

Skinny Chunky Monkey Cookies

Amount Per Serving (1 cookie)

Calories 77 Calories from Fat 18

% Daily Value*

Fat 2g3%

Sodium 17mg1%

Potassium 147mg4%

Carbohydrates 12g4%

Fiber 2g8%

Sugar 3g3%

Protein 2g4%

Vitamin A 15IU0%

Vitamin C 1.7mg2%

Calcium 9mg1%

Iron 0.7mg4%

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

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26
Aug
2014

Orange Meringue Kisses

categories: Chocolate, Cookies, Desserts

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Light, airy and crisp, these chocolate dipped Orange Meringue Kisses are a fancy “cookie” you will enjoy! Easy prep, and a long, low temp. bake time.

Today I am sharing a delicious recipe I found online a few years ago for Orange Meringue Kisses (from Saveur Magazine). These light meringues with a hint of orange are fantastic!

Do you like to eat meringues? I do. There’s something about a “light as air cookie” with a crunchy exterior that I find quite lovely! The original recipe called for sandwiching two of the meringues together with a “glue” of white chocolate, but I decided to let them stand on their own as a single meringue.

I fancied them up a bit by dipping the bottoms of the meringue in a semi-sweet chocolate mixture. Once that hardened, I drizzled then with more chocolate (semi-sweet and white). Chocolate and orange is a favorite flavor combination of mine, and this pairing proved to be no exception. Delicious!

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

Make Orange Meringue Kisses With A Few Ingredients

With only a few very basic ingredients, you can make these delicious orange meringues in no time at all. They are very easy to make! The majority of the time needed to make these crispy light cookies is simply letting them cook slowly in the oven. While they’re cooking on a really low temp, you can relax, or work on other projects. How easy is that?

Meringues Bake And Then Are Decorated With Chocolate

Here is a photo of what the orange meringue kisses looked like straight out of the oven. They are ready to eat as soon as they cool, but I like to embellish them! Nothing too fancy, but now we will fancy them up a bit!

Decorating Orange Meringue Kisses

First, “paint” the bottoms of the meringues with melted chocolate. Let them dry, then dip half of the meringue in chocolate. Place the “painted” meringues on wax paper to let the chocolate firm up. Semi-sweet chocolate AND white chocolate chips were to used to drizzle on the orange meringue kisses.

Once the semi-sweet chocolate hardens, drizzle a bit of melted white chocolate over the tops. I even experimented with the shapes of the meringues (as you can see in this photo). When the chocolate firms up and hardens, the meringue cookies are ready to enjoy! You will be surprised how light, airy, and crunchy they are!

I really hope you will enjoy making AND eating these crunchy orange and chocolate flavored meringues. Remember to keep them in an airtight container, to ensure maximum crispness! Sure hope you enjoy them! Have a great day.

If you enjoy these treats, be sure to check out my recipe for Raspberry Chocolate Meringues! They are absolutely delicious, too! You can find ALL of my dessert recipes in the Recipe Index, located at the top of the page.

Interested In More Recipes?

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
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Recipe Adapted From: http://www.saveur.com/article/Recipes/White-Chocolate-and-Orange-Meringues

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0 from 0 votes

Orange Meringue Kisses

Prep Time

15 mins

Cook Time

2 hrs

Total Time

2 hrs 15 mins

Light, airy and crisp, these chocolate dipped Orange Meringue Kisses are a fancy "cookie" you will enjoy! Easy prep, and a long, low temp. bake time.

Category: Cookies

Cuisine: American

Keyword: orange meringue kisses

Servings: 36 cookies

Calories Per Serving: 53 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For Meringues:

3/4 cup granulated sugar
4 egg whites
2 teaspoons orange extract
10 drops yellow food coloring
2 drops red food coloring

For Garnish:

6 oz. semi-sweet chocolate chips , melted
1 teaspoon vegetable shortening (melted, with the chocolate chips)
1/4 cup white chocolate chips , melted

US Customary - Metric

Instructions

Preheat oven to 200 degrees F.
In a medium bowl, place the sugar and the egg whites. Whisk this mixture in the bowl, over a saucepan of simmering water. Be careful not to get any water into the bowl. Continue stirring until the mixture reaches 140 degrees on an instant read thermometer. Once the mixture reaches correct temp., remove the bowl from the pan.
Beat the egg white/sugar mixture with a hand mixer for about 6 minutes, or until it has cooled down.
Once egg white mixture is cool, add the orange extract and the drops of food coloring; Beat until the colors are well combined.
Spoon the meringue into a pastry bag that has a 3/8" star tip on it. Pipe the meringue mix into 1" circles onto a baking sheet lined with parchment paper.
Bake at 200 degrees for approximately 2 hours, or until the meringues are crisp and dry. Once they are at this point, just turn off the oven; let the meringues finish cooling completely in the oven before removing. Place on wire rack to cool.
Melt the chocolate chips and the shortening in the microwave (30 seconds-remove, stir...repeat for 20 seconds,if necessary, stir. Be careful not to burn chocolate.
Using a pastry brush, "paint" the chocolate onto the bottoms of the meringues. Let dry. Paint the chocolate onto one side of the meringues. Let harden.
Melt white chocolate the same method as for chocolate chips. Drizzle white chocolate over the hardened semi-sweet chocolate. Enjoy!

Recipe Notes

Store in covered container. When exposed to air too long, meringues can become "tacky" and lose their crispness.

Nutrition Facts

Orange Meringue Kisses

Amount Per Serving (1 cookie)

Calories 53 Calories from Fat 18

% Daily Value*

Fat 2g3%

Saturated Fat 1g6%

Sodium 7mg0%

Potassium 35mg1%

Carbohydrates 7g2%

Sugar 6g7%

Calcium 5mg1%

Iron 0.3mg2%

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

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24
Aug
2014

Cinnamon Chip Scones

categories: Breads, Breakfast, Scones

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Make 16 absolutely delicious Cinnamon Chip Scones in under 30 minutes for a fraction of the cost of buying them at a coffeehouse! They freeze well, too! $Make 16 absolutely delicious Cinnamon Chip Scones in under 30 minutes for a fraction of the cost of buying them at a coffeehouse! They freeze well, too!$

Do you like the flavor of cinnamon? Do you like to eat scones? Want to make fantastic tasting Cinnamon Chip Scones for breakfast or to snack on any other time??? Well, look no further, because this is the most delicious scone recipe you will ever want!

I’m so happy to share this recipe for amazing tasting cinnamon chip scones. They are soooo yummy! I recently bought a bag of cinnamon chips at the grocery store. Sometimes the chips are seasonal (not in stores), but they can be ordered online. I’d never bought this kind of baking chip before, but remembered seeing a scone recipe that used cinnamon chips, featured on Taste of Home, thought they sounded delicious, so decided to give it a try.

My husband said after tasting one that before he tried one he wasn’t sure he was going to like them, but after tasting one (or two ☺) decided they are awesome! I sure hope you will give these cinnamon chip scones a try. WAY LESS EXPENSIVE than paying for the same quantity at your local coffeehouse. They are absolutely EASY AND DELICIOUS!

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

How To Make Cinnamon Chip Scones

First, add COLD butter to the dry ingredients in a large mixing bowl. I cut it into small pieces to allow it to mix in faster.

Cut in the butter with a pastry blender until mixture has been reduced to coarse crumbs.

Add the buttermilk and blend until the scone dough is moistened.

Add The Cinnamon Chips

Now you’re ready to add the cinnamon chips. Gently fold in until well distributed throughout the scone dough. TIP: Sometimes cinnamon chips are only available during the holidays, so grab them while you can, and stock up!

This is what the dough for the cinnamon chip scones will look like, once mixed together.

Shape the Dough

Sprinkle the dough lightly with flour. Knead the dough gently 10-12 times on a lightly floured surface, until the dough is no longer sticky.

Divide the dough in half, and shape each half into a 7 inch circle. Brush the top of the scones with melted butter and then sprinkle the surface with granulated sugar.

Bake The Cinnamon Chip Scones

Place wedges onto an ungreased baking sheet and bake them in the oven for about 13-15 minutes, or until they have become lightly browned. I love making scones and could tell just from the amazing aroma coming out of my oven as they were baking that I would LOVE these, too. I was right, because they are so yummy.

Remove scones to wire rack to cool. Prepare the sweet glaze and then lightly “paint” it onto the top of each scone with a pastry brush. Let the glaze harden, then serve.

Serve… And ENJOY These Tasty Cinnamon Chip Scones!

Cinnamon chip scones go perfectly with a morning cup of coffee! They are soft on the inside, and they are FILLED with delicious cinnamon flavor! I really believe you will absolutely LOVE these cinnamon chip scones.

The recipe makes 16 medium sized scones, so I put half of them in my freezer for another time. Wrap them well, then store them in an airtight container until you’re craving them again! How perfect is that???

Looking For More SCONE Recipes?

If you enjoy scones, be sure and check out my other recipes, such as Apple Cinnamon Scones, Cranberry-Orange Scones, Chocolate Chip Orange Scones, or Double-Glazed Pumpkin Scones, to name a few! They are all DELICIOUS! You can find ALL of my recipes (and lots more scone recipes) in The Recipe Index, which is located at the top of the page.

Sure hope you will enjoy making wonderful scones for those you love! Thank you for stopping by today, and I hope you will come back soon. Have a wonderful day.

Interested In More Recipes?

You Can Also Find Me On Social Media:

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

Recipe Source: http://www.tasteofhome.com/recipes/cinnamon-chip-scones (submitted by Barbara Humiston)
Glaze Source: Me. (The Grateful Girl Cooks!)

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Cinnamon Chip Scones

Prep Time

15 mins

Cook Time

13 mins

Total Time

28 mins

Make 16 absolutely delicious Cinnamon Chip Scones in under 30 minutes for a fraction of the cost of buying them at a coffeehouse! They freeze well, too!

Category: Bread, Breakfast

Cuisine: American

Keyword: cinnamon chip scones

Servings: 16 scones

Calories Per Serving: 331 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For the Scones:

3 1/4 cups all-purpose flour
1/3 cup plus 2 Tablespoons granulated sugar , divided
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup cold butter , cubed
1 cup buttermilk
1 package (10 oz.) cinnamon baking chips
2 Tablespoons butter , melted

For the Glaze: (optional, but totally think it makes the scones taste even better)

1 cup powdered sugar
1/2 teaspoon vanilla extract
1/8 teaspoon cinnamon
5-6 drops of water (or more) (enough to thin the glaze to a "thin, "paintable" consistency

US Customary - Metric

Instructions

Preheat oven to 425 degrees.
Combine the flour, 1/3 cup sugar, baking powder, baking soda and salt in a large mixing bowl. Cut the butter into the dry ingredients using a pastry blender until mixture is reduced to coarse crumbs.
Stir buttermilk in to the mixture. Stir only until moistened. Fold in cinnamon chips until dispersed throughout the dough.
Turn the dough out onto a lightly floured work surface. Knead dough gently 10-12 times (until dough is not sticky). Divide dough in half; form each half into a 7 inch circle. Brush each half with melted butter and sprinkle with remaining 2 Tablespoons granulated sugar.
Cut each circle into 8 wedges (for medium sized), or 6 wedges (for larger). Separate the wedges and place them onto an ungreased baking sheet. Bake at 425 degrees for 13-15 minutes (or until light golden brown). Remove to a wire rack to cool.
Mix glaze ingredients together in small bowl. Using a pastry brush, "paint" the glaze over the tops of the scones. Let glaze harden, then serve at room temp, for best taste! Enjoy!

Nutrition Facts

Cinnamon Chip Scones

Amount Per Serving (1 scone)

Calories 331 Calories from Fat 90

% Daily Value*

Fat 10g15%

Saturated Fat 6g38%

Cholesterol 28mg9%

Sodium 212mg9%

Potassium 113mg3%

Carbohydrates 32g11%

Sugar 12g13%

Protein 3g6%

Vitamin A 335IU7%

Calcium 51mg5%

Iron 1.2mg7%

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

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22
Aug
2014

Tip Of the Day #2: How to Keep Sliced Apples From Darkening Without Using Lemon Juice!

categories: Apples, Tip Of The Day

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What a long title for a simple tip. “How To Keep Sliced Apples From Darkening Without Using Lemon Juice! Could I have possibly picked a longer title? Ha Ha.

I pick apples from a local orchard each year. This year my husband and I picked 47 pounds of apples. That was the EASY part. Then comes the hard part…peeling and storing all those sliced apples in my freezer for my Fall baking.

A few years ago I stumbled upon an “old-fashioned” way to keep the sliced apples from turning dark by using a method utilized in the “olden days”. This intrigued me, because I am constantly buying lemons (and they can be expensive) to use the juice to prevent discoloration of apples, once sliced.

Turns out the simple solution is…are you ready for it? SALT and WATER. Yep…that’s right! I guess it makes perfect sense. After all, salt IS a preservative, and now that I think about it, I’ve never heard of any pioneer women just reaching out and grabbing a lemon off their tree before making a pie.

Hmmm… there just might be something to this! So I tried it… and it works! I’ve prepared my sliced apples for storage this exact way for a couple years now and it works like a charm! I recommend it.

You simply place 1/2 cup of iodized salt in a large mixing bowl.

Add about 5 cups water; mix until combined. As you peel and slice the apples, just toss the apple slices into the salty water.

Mix the apple slices in the salty water and let them soak for a couple minutes. I slice 5-6 apples at a time in each batch.

Apples in a salt brine. — Here’s a pic of the apples swimming in the salt brine…

Remove the slices; rinse and drain them under cool water in a colander or mesh strainer. Dry the slices off a bit, and pack ’em up in freezer bags. Seal them well, and they will last for quite a long time… I recently pulled some apple slices out of my freezer from last September and they were STILL just as white as the day I sliced them.

What a budget stretcher! Buy apples when they are on sale, and freeze some for a rainy day’s baking! Hope you’ll try this tip. It really works, and will save you some of your hard earned cash!

Hope you have a great day! Thanks for stopping by.

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20
Aug
2014

Kung Pao Chicken

categories: Asian, Chicken, Main Dishes

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Who needs takeout when you can make amazing tasting Kung Pao Chicken in your own home? Serve this classic Chinese dish with rice for a great meal!
One of my favorite Chinese food entrees is Kung Pao Chicken. I almost always order it when we get take-out, or when I’m enjoying a meal at our favorite Chinese restaurant. What’s not to love? Chicken, roasted peanuts, and the little kick of heat my taste buds get when eating this dish. I don’t know where this particular recipe originated, but I got it on a 3×5 card from my Dad about 25 years ago.

I recently found the recipe card and was feeling rather nostalgic and missing my Dad (he passed away 8 years ago – I miss him dearly!) He used to love finding new recipes, and always had fun taking a turn at cooking occasionally for my Mom, myself, and my two younger sisters. So I decided to make this dish, in honor of my amazing Dad.

This particular recipe is very easy to prepare and I it tastes GREAT! Who needs take-out when you can just make this recipe (4 servings) for a fraction of the price? Hope you enjoy this recipe for Kung Pao Chicken…I know I sure did… and you can be certain I will be making this again! Here are a few pictures to show you the process:

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

How To Make Kung Pao Chicken

First, measure out the raw peanuts (no skins).

Toast the peanuts in a bit of oil in a skillet, stirring often, until golden brown (just a few minutes).

Cut the boneless, skinless chicken breasts into small chunks.

Mix together the marinade ingredients. Marinate the chicken cubes in this sauce for 30 minutes in the refrigerator. I usually use a large plastic resealable bag and pour sauce over chicken.

Put the dried red chili peppers on a cutting surface.

Snip the stem end off of the peppers. Remove all the seeds (they are the HEAT packers). Cut the red chili peppers into 1/2 ” long pieces. Set aside (discard seeds!).

Mix together ingredients for seasoning sauce. Set aside.

Cooking Kung Pao Chicken

Stir fry chicken in hot oil for a couple of minutes, until light golden brown, and cooked through. Remove chicken to paper towels to drain when done. Wipe skillet clean.

Stir fry the red chili peppers until dark in color and blistered from the heat.

Add fresh grated ginger to the darkened red chili pepper pieces.

Building Layers Of Flavor

Add the cooked chicken back into skillet with the red chili peppers and ginger. Add the seasoning sauce to the skillet, and cook until the sauce thickens.

Add the toasted peanuts to the skillet, and cook until the kung pao chicken is heated through, and then this dish is ready to serve.

Garnish the kung pao chicken with sesame seeds and chopped green onion slices. Serve over rice. Enjoy!

It’s really not too hard at all to make this great kung pao chicken from the comfort of your own kitchen! Hope you will consider making this yummy dish! Thanks for stopping by today, and I hope you will come back soon.

Looking for More ASIAN-INSPIRED Recipes?

You can find ALL my recipes in the Recipe Index, located at the top of the page. I have some wonderful Asian-inspired recipes you’ll enjoy, including:

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Kung Pao Chicken

Prep Time

15 mins

Cook Time

15 mins

Total Time

30 mins

Who needs takeout when you can make amazing Kung Pao Chicken from the comfort of your own home? Serve this classic Chinese dish with rice for a great meal!

Category: Entree

Cuisine: Chinese

Keyword: kung pao chicken

Servings: 4

Calories Per Serving: 302 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1 pound boneless chicken breasts (about 2 large)
5-6 pieces dry red chili pepper
1/2 cup raw peanuts (no skin)
1 teaspoon ginger , minced
1/4 cup , plus 3 Tablespoons vegetable oil (divided)

For Marinade:

1 egg white , lightly beaten
1 Tablespoon soy sauce
1 Tablespoon cornstarch

For Seasoning Sauce:

2 Tablespoons soy sauce
2 Tablespoons cooking sherry
2 teaspoons white vinegar
4 teaspoons granulated sugar
2 teaspoons sesame oil
2 Tablespoons water
2 teaspoons cornstarch

For Garnish:) optional)

1 teaspoon sesame seeds
green onion slices

US Customary - Metric

Instructions

Prepare marinade. Mix well in medium sized bowl. Cut chicken into 1" cubes. Add to marinade. Marinate chicken for 30 minutes in refrigerator.
On a cutting board, remove stem top and seeds from the dried red chili peppers. Discard stems and seeds. Use scissors to cut each chili pepper into 1/2" long pieces.
Heat a large skillet. Add 1 Tablespoon vegetable oil. Stir fry raw peanuts until they are light brown. Remove from heat,, remove from skillet and let cool.
In a small bowl, mix together ingredients for the Seasoning Sauce. Set aside.
Heat 1/4 cup of vegetable oil in skillet until very hot (but NOT smoking...). Add the chicken. Stir fry chicken for 2 minutes, then remove. Drain oil from skillet and wipe clean with paper towels.
Add 2 Tablespoons oil back into the skillet. Add the dried red chili peppers and stir fry until they turn dark. Add the minced ginger and cook for an additional 30 seconds. Turn heat to high; add chicken back into skillet. Add the Seasoning Sauce, and cook until sauce has thickened and dish is heated through. Turn off heat. Remove skillet from stove. Add toasted peanuts to skillet. Mix to combine.
Garnish with sesame seeds and sliced green onions, if desired. Serve Kung Pao Chicken on a bed of rice. ENJOY!

Nutrition Facts

Kung Pao Chicken

Amount Per Serving (1 g)

Calories 302 Calories from Fat 126

% Daily Value*

Fat 14g22%

Saturated Fat 2g13%

Cholesterol 72mg24%

Sodium 546mg24%

Potassium 589mg17%

Carbohydrates 12g4%

Fiber 1g4%

Sugar 5g6%

Protein 29g58%

Vitamin A 365IU7%

Vitamin C 1.7mg2%

Calcium 16mg2%

Iron 1.2mg7%

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

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19
Aug
2014

Chocolate Butterhorns

categories: Breads, Breakfast, Chocolate, Doughnuts/Pastries

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Chocolate butterhorns are made from scratch yeast rolls, with a delicious chocolate filling. Recipe yields 32, using a bread machine or made by hand.
Well, after almost a week of insane “busy-ness”, I am back to taking time out of my day to add a new recipe to this blog. Today’s recipe is for Chocolate Butterhorns. I found this recipe online a couple of years ago from Jessica Fisher (at Life As Mom.com). After looking at the recipe, I thought these rolls sounded pretty good, so I gave them a try. Delicious!

The butterhorns are filled with chocolate chips (so how bad can that be?), are easy to make, and freeze well. This chocolate butterhorns recipe makes 32 rolls, so freezing some for another time is a perfect option for busy families!

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

Making Chocolate Butterhorns

The recipe (as written) utilizes a bread machine. The dough is mixed and rises in the bread machine. The dough is then removed, rolled out, cut into portions, then chocolate pieces are added. Chocolate butterhorns are then rolled, rise again, and then are baked. That’s the instructions in a nutshell.

Do I Have To Have A Bread Machine To Make Chocolate Butterhorns?

The answer is NO. If you don’t have a bread machine, there are a couple other options, shown below.

Option #1: You can mix the dough in a stand mixer, with a dough hook.
Option # 2: You can also mix the dough by using your muscles and mixing the dough by hand.

Once Dough Is Mixed By Hand

If making the dough by hand (or stand mixer), once your dough has been mixed, place it in a lightly greased mixing bowl. Cover the dough, and place in a warm spot. Let the dough rise until it has doubled in size.

Once the dough has doubled in size, simply follow the remaining instructions in the recipe card for rolling them up, filling, baking, etc.

The dough is rolled into a circle, then cut into individual rolls. Once cut, the dough is topped with semi-sweet chocolate, rolled into crescent shapes, and baked.

To Serve

Once done, the warm butterhorns are lightly dusted with sifted powdered sugar and cocoa powder before serving.

Here is a picture of the rolls, fresh from the oven. They sure look good enough to eat!!!!

I hope you will give these soft, chocolate butterhorns a try…we really enjoyed them! I think they would also taste fantastic with seedless raspberry jam added to the chocolate chip filling! Wouldn’t THAT be decadent to sink your teeth into??? YUM.

Looking For More “From Scratch” Bread Recipes?

All of my homemade bread recipes are located in the Recipe Index, which can be found at the top of the page. A few favorites you might enjoy include:

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Recipe Source: http://lifeasmom.com/2010/04/chocolate-butterhorns-perfect-for-freezing-perfect-for-anytime.html

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0 from 0 votes

Chocolate Butterhorns

Prep Time

1 hr 30 mins

Cook Time

12 mins

Total Time

1 hr 42 mins

Chocolate butterhorns are made from scratch yeast rolls, with a delicious chocolate filling. Recipe yields 32, using a bread machine or made by hand.

Category: Bread/Breakfast

Cuisine: American

Keyword: chocolate butterhorns

Servings: 32

Calories Per Serving: 145 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For dough:

1 cup milk
1/2 cup butter , melted
2 eggs
1/2 cup granulated sugar
4 cups all-purpose flour
1 teaspoon salt
1 Tablespoon (heaping) dry active yeast

For rolls:

1 - 2 cups chocolate chips (how much you add is up to you, depending on taste preference)

For Garnish: (optional-not included in caloric calculation)

1/4 cup powdered sugar
1 Tablespoon cocoa powder

US Customary - Metric

Instructions

Place the dough ingredients in a bread machine cannister. Set controls for dough cycle and start machine. Once dough cycle has completed, remove dough from pan. Place on lightly floured work surface and divide into 4 equal parts.
Roll each section of dough into a 12 inch circle. Cut each circle into 8 pie shaped wedges. Place a small amount of chocolate chips over the surface of each individual wedge. Roll up each of the wedges, beginning at the wide part of the triangle and rolling up, ending at the point. Roll up each of the wedges, beginning at the wide part of the triangle and rolling up, ending at the point.
Place rolls on greased baking sheet or parchment paper lined baking sheet. Let rise in a warm place until doubled in size.
Bake rolls in a preheated 375 degree oven for 12-15 minutes (until golden brown). Remove from oven and cool on wire racks.
TO PREPARE AHEAD FOR FREEZING: Once you roll up the rolls, place them (point side down) on a baking sheet. Place in freezer. Once frozen, remove rolls and store them in freezer bags in freezer until you want to prepare them. To prepare the frozen rolls: Remove from bag, place on greased or parchment paper lined baking sheet. Let thaw and rise for approximately 5 hours (until rolls are doubled in size). Bake in 375 degree oven for 12-15 minutes or until golden brown.
TO GARNISH: Once rolls are baked, lightly sift cocoa powder and powdered sugar over the top of each butterhorn. Serve warm, and enjoy!

Recipe Notes

No Bread Machine Available? Here are two options to prepare the dough: Lightly spray a large mixing bowl with spray. Option #1: Mix the dough in a stand mixer, with a dough hook. Option # 2: Mix the dough by hand (really takes muscles!). Once dough is mixed, transfer to the greased mixing bowl. Cover the bowl, place in a warm spot, and let dough rise until doubled in size. One doubled in size, continue with Step #2 in recipe.

Nutrition Facts

Chocolate Butterhorns

Amount Per Serving (1 butterhorn)

Calories 145 Calories from Fat 45

% Daily Value*

Fat 5g8%

Saturated Fat 3g19%

Cholesterol 19mg6%

Sodium 111mg5%

Potassium 35mg1%

Carbohydrates 21g7%

Sugar 8g9%

Protein 2g4%

Vitamin A 135IU3%

Vitamin C 0.1mg0%

Calcium 24mg2%

Iron 0.9mg5%

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

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13
Aug
2014

Grilled Ham Salad With Peaches And Goat Cheese

categories: Main Dish Salads, Main Dishes, Pork, Salads

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Looking for a filling salad? You’ll love Grilled Ham Salad on spring greens, with fresh peaches, goat cheese, toasted pecans, and balsamic dressing.

One of the gifts I received for Mother’s Day this year was a subscription to Food Network Magazine. That’s where I discovered this recipe for Grilled Ham Salad With Peaches and Goat Cheese. I was thumbing through the September 2014 issue that recently and saw the recipe for a grilled ham salad, with peaches. It got my attention), because it sounded so different from other salads I’ve made.

The combination of ham and fresh peach slices sounded interesting to me. Guess what? They go WELL together! Who knew? Plus… just about ANYTHING with fresh peaches has to be wonderful, right?

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

Well, my curiosity got the best of me and I ended up making this salad for dinner for my husband and myself a couple of nights ago. Even as I was making it, I truthfully wasn’t sure we would like it… but guess what? We both LOVED it! It was WAY better than I thought it would be, and THAT was a great surprise!

What’s IN A Grilled Ham Salad?

The grilled ham salad is a filling entree for dinner. You’ve got your meat (ham), dairy (creamy goat cheese), peaches (fruit), toasted pecans and lots of lettuce (veggies). Top it off with a homemade balsamic dressing and how could you NOT love a salad like this?

I only tweaked the original recipe just a bit. This grilled ham salad is quick to throw together, easy on the eyes, and completely delicious! I hope you will give this delicious salad a try.

Is This Grilled Ham Salad Hard To Make?

The answer is no. This grilled ham salad is not difficult at all to prepare. Ham slices are quickly grilled (indoor or outdoor), peaches are sliced, dressing is whisked together, and a delicious salad is created! It truly is a very easy salad to make!

Here’s a photo of the grilled ham salad with peaches and goat cheese (shown below), ready to eat. YUM! Sometimes just taking a chance on a new recipe ends up being a great decision when you find a GREAT tasting meal! This grilled ham salad would be a wonderful dish to serve on a hot day!

Hope you will consider making this grilled ham salad. I think you will be surprised with how good it tastes! Have a great day, and thank you for stopping by. Please come back again soon.

Looking For More MAIN COURSE SALADS?

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

Interested In More Recipes?

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Recipe Adapted From: Food Network Magazine, September 2014 issue, pg. 82

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0 from 0 votes

Grilled Ham Salad With Peaches And Goat Cheese

Prep Time

20 mins

Cook Time

6 mins

Total Time

26 mins

Looking for a filling entree salad? You'll love this Grilled Ham Salad on spring greens, with fresh peaches, goat cheese, toasted pecans, and balsamic dressing.

Category: Salad

Cuisine: American

Keyword: grilled ham salad

Servings: 4

Calories Per Serving: 649 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1/2 cup pecans , chopped
1/3 cup olive oil (plus more for grill)
2 - 1 inch thick slices ham (approx. 7 oz. each)
2 Tablespoons balsamic vinegar
1 Tablespoon honey
2 teaspoons Dijon mustard
1 1/2 Tablespoons Chives , chopped
1/2 Tablespoon Tarragon (I used dried)
1 shallot , finely minced
3 fresh peaches , peeled, pitted, and sliced into 1/2 inch wedges
8 cups fresh spring greens
1 pinch Salt and black pepper , to taste
4 ounces goat cheese , crumbled

US Customary - Metric

Instructions

Preheat a grill to medium heat. (I used an indoor grill to prepare the ham)
Brush the grill lightly with olive oil. Place the ham slices on the grill; heat through (about 2-3 minutes per side). Remove the ham when heated through; set aside to cool, then slice into 1/2 inch strips. Set aside.
Lightly toast chopped pecans over medium high heat in a dry skillet. Stir pecans occasionally, until toasted (about 5-6 minutes). Be careful to not let them burn. Set pecans aside to cool.
In a small bowl, whisk together the balsamic vinegar, honey, Dijon mustard, herbs and shallot. Slowly whisk the olive oil into the mixture; Mix until emulsified.
Place salad greens, pecans, ham, and peaches in salad bowl. Add the salad dressing and GENTLY toss. Season with salt and pepper to taste. Arrange salad onto serving plates, and top with crumbled goat cheese. Serve and enjoy!

Recipe Notes

**Original recipe uses 2 Tablespoons of sherry vinegar or white balsamic vinegar (instead of the regular balsamic vinegar I used).**

Nutrition Facts

Grilled Ham Salad With Peaches And Goat Cheese

Amount Per Serving (1 g)

Calories 649 Calories from Fat 450

% Daily Value*

Fat 50g77%

Saturated Fat 13g81%

Cholesterol 74mg25%

Sodium 1344mg58%

Potassium 742mg21%

Carbohydrates 22g7%

Fiber 3g13%

Sugar 16g18%

Protein 30g60%

Vitamin A 1655IU33%

Vitamin C 27.6mg33%

Calcium 82mg8%

Iron 3mg17%

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

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06
Aug
2014

Rissole Potatoes With Feta

categories: Bacon, Side Dishes, Vegetable Dishes

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Crispy on the outside and soft on the inside, rissole potatoes are phenomenal, enhanced with butter, bacon, chives, and feta cheese.
Here’s a fantastic tasting side dish for “Rissole Potatoes With Feta”. Oh wow…they are sooo good! By “good” I mean these potatoes are “phenomenally GOOD”!

My hubby and I went to our local Farmer’s Market on Saturday to look around. Since our home garden is in full production right now, I ended up not buying any fresh produce (it’s a miracle!) EXCEPT for some baby red potatoes, which I had a diabolical plan for.

I found a recipe online this past week from Martha at “A Family Feast” for these potatoes, and decided to give the recipe a try (with just a slight tweak). I loved that they are cooked on the stovetop. It’s been crazy hot in Portland recently and I’ve been trying not to use my oven so I don’t heat up the house!

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

What Does “Rissole” Mean?

Rissole (rihs-uh-lay) is just a fancy way of describing a method (French) of cooking food (usually something “breaded”) by frying it until it is crispy brown and crunchy on the outside, and soft on the inside.

Well…these rissole potatoes fit the bill. Peeled, baby red potatoes… crispy on the outside and garnished with butter, parsley, chives, scallions, crispy crumbled bacon, and crumbled feta cheese. Have mercy…these potatoes were absolutely FANTASTIC! I really hope you will give them a try… This recipe is a definite keeper, and is going to be used in our home…OFTEN!

My pictures only show HALF the quantity of this recipe, because I made these just for myself and my husband. These rissole potatoes are fantastic, but we can’t eat an entire batch of them. Well, maybe another time- just not this time. Enjoy!

How To Make Rissole Potatoes

Peeled baby red potatoes are boiled in water for 10 minutes to start the cooking process.

The rissole potatoes steaming in melted butter, in a covered skillet.

To Serve The Rissole Potatoes

Once the rissole potatoes have finished cooking, it is time to serve them! That’s one of the best parts. The potatoes are garnished with chives, parsley, parsley, green onions, bacon, butter and feta…oh my goodness. So good!

That’s it! See how easy it is to make these delicious rissole potatoes? Hope you enjoy this simple vegetable side dish, and have a great day!

Looking For More POTATO Recipes?

You can find all of my recipes in the Recipe Index, located at the top of the page. A couple recipes you might enjoy that use potatoes include:

Interested In More Recipes?

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Facebook page: The Grateful Girl Cooks!
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Recipe slightly adapted from: http://www.afamilyfeast.com/rissole-potatoes-fresco/

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0 from 0 votes

Rissole Potatoes With Feta

Prep Time

15 mins

Cook Time

30 mins

Total Time

45 mins

Crispy on the outside and soft on the inside, rissole potatoes are phenomenal, enhanced with butter, bacon, chives, and feta cheese. YUM!

Category: Side Dishes

Cuisine: American

Keyword: rissole potatoes

Servings: 4

Calories Per Serving: 464 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

5 strips bacon
3 green onions (white and green parts)
1/4 cup fresh parsley , chopped
1/4 cup chives , snipped
1 1/2 pounds baby new red potatoes (small)
6 Tablespoons butter (Divided)
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 pound Feta cheese , crumbled (or you can use queso fresco, if desired)

US Customary - Metric

Instructions

Cook the bacon in a skillet until crispy. Remove from pan; let cool, then crumble. Set aside.
Chop the parsley and green onions; snip the chives (it's easy using kitchen scissors). Set aside.
Peel the potatoes. Put them in a large non-stick pot (or really large skillet) of salted water. The water should cover the tops of the potatoes. Bring water to a boil on high heat. Once boiling, reduce heat to a slow boil and cook potatoes (uncovered) for 10 minutes.
Drain the potatoes (gently) into a colander. Place 4 Tablespoons butter (not all of it!) in the pot or skillet. Let butter begin to melt, then gently place hot potatoes back into pan. Put a lid on pan, turn heat to medium-low, and cook potatoes for an additional 10 minutes (without removing the lid!!!).
After the 10 additional cooking minutes have passed, remove the pan or skillet cover. Turn the heat to high, and add salt and pepper to potatoes. Continue to cook (and brown) the potatoes for another 8-10 minutes. Turn the potatoes gently as they brown, so they stay whole. Spoon the butter up and over the tops of the potatoes as they cook. HINT: *Use two wooden spoons to gently turn the potatoes-works like a charm*. Once the potatoes are nicely browned on all sides (smaller potatoes will brown faster than the larger ones), remove them to serving dish.
In a separate dish, melt the remaining 2 Tablespoons of butter. To serve, pour the RESERVED butter (NOT the brown butter left in the pan) over the potatoes. Garnish potatoes with green onions, chives, crumbled bacon pieces, parsley, and top with crumbled feta cheese. Serve, and enjoy!

Nutrition Facts

Rissole Potatoes With Feta

Amount Per Serving (1 (1/4 of total))

Calories 464 Calories from Fat 306

% Daily Value*

Fat 34g52%

Saturated Fat 18g113%

Cholesterol 88mg29%

Sodium 1263mg55%

Potassium 891mg25%

Carbohydrates 29g10%

Fiber 3g13%

Sugar 3g3%

Protein 11g22%

Vitamin A 1160IU23%

Vitamin C 22.8mg28%

Calcium 173mg17%

Iron 1.9mg11%

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

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Okay… How Do I Make Homemade Breakfast Sausage?

Cooking Homemade Breakfast Sausage Patties

How Many Homemade Breakfast Sausage Patties Does This Make?

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Prepare The Chicken Strips

Make The Asian Lemon Glaze For The Chicken Strips

Cook The Chicken Strips

Time To Serve The Asian Lemon Chicken Strips!

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How To Make Skinny Chunky Monkey Cookies

Time To Bake These Cookies!

Ready To Serve/Eat The Cookies

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Make Orange Meringue Kisses With A Few Ingredients

Meringues Bake And Then Are Decorated With Chocolate

Decorating Orange Meringue Kisses

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How To Make Cinnamon Chip Scones

Add The Cinnamon Chips

Shape the Dough

Bake The Cinnamon Chip Scones

Serve… And ENJOY These Tasty Cinnamon Chip Scones!

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How To Make Kung Pao Chicken

Cooking Kung Pao Chicken

Building Layers Of Flavor

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Making Chocolate Butterhorns

Do I Have To Have A Bread Machine To Make Chocolate Butterhorns?

Once Dough Is Mixed By Hand

To Serve

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What’s IN A Grilled Ham Salad?

Is This Grilled Ham Salad Hard To Make?

Looking For More MAIN COURSE SALADS?

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What Does “Rissole” Mean?

How To Make Rissole Potatoes

To Serve The Rissole Potatoes

Looking For More POTATO Recipes?

Interested In More Recipes?

You Can Also Find Me On Social Media:

↓↓ PRINTABLE RECIPE BELOW ↓↓

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

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