The Grateful Girl Cooks!

22
Apr
2014

Amish Apple Fritters

categories: Apples, Breads, Breakfast, Doughnuts/Pastries

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Amish Apple Fritters are delicious fried doughnuts, made from scratch with a simple batter, fresh apple chunks, cinnamon, and a sweet glaze. They are SO GOOD!

I have two little secrets… I am a “Morning Person”, and Apple Fritters are my favorite doughnuts! I LOVE these delicious, crunchy friend doughnuts! They’re made easily from scratch with a simple batter containing fresh apple chunks, cinnamon, and are covered with a sweet glaze.

For over 20 years, I had to be up at 5:30 A.M. every workday to leave by 6:30 to be in my office at 7:00 A.M., ready for a day’s work. Not entirely convenient for making apple fritters! Ha Ha. These days I find myself in a different season of life…no children at home to get up and out of bed before leaving…AND my commute to the office these days is no more than walking upstairs to my home office, where I work for my husband’s company. My world has changed drastically!

My” new normal” is… instead of grabbing a large mug of coffee and shoving toast in my mouth while heading out the door as I did while working full-time, I now seem to revert to “boring” breakfasts such as oatmeal or toast and eggs. HOWEVER… I do love a great apple fritter, doughnut or pastry occasionally. I mean, really, who doesn’t??? (if we’re truth-telling here).

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How I Found This Recipe For Amish Apple Fritters

I love to try new recipes and learn new cooking techniques in the kitchen, AND my favorite doughnut of all time is the humble, yet glorious Apple Fritter. One day, while looking at recipes on Pinterest, I saw one for these doughnuts, written by a great-grandmother named Polly.

I could tell I would like this easy recipe from the very beginning (aren’t ALL recipes written by great-grandmothers wonderful?)… so I made them, and sure enough…these fritters were amazing! Sometimes, a warm apple fritter and a strong cup of coffee are exactly what this old girl wants. Please notice I did not say what this old girl needs… now THAT’S another story, *cough, cough!

Hope you enjoy them…occasionally (wink wink)! Here’s how easy they are to make…you’ll be a doughnut maker in no time!

How To Make Amish Apple Fritters

First, mix up the batter. In a large bowl (or the bowl to a stand mixer), cream the sugar and eggs for 1-2 minutes with an electric mixer. To this batter, add the flour, baking powder, cinnamon, salt and milk. Mix these ingredients together well.

In a separate bowl, mix the chopped apples with the lemon juice. Using a spoon, add the apple mixture to the batter and stir well, to combine.

Cooking Amish Apple Fritters

Heat vegetable oil to 375° F. in a large skillet or electric skillet. You will need a deep-fry thermometer or an electric skillet with temperature control. NOTE: It is very important to make sure the temperature is hot enough to fry the fritters correctly.

Once the oil is at 375° F, scoop out really large spoonfuls of the fritter batter (as big as you can get ’em!). Carefully slide the fritter into the hot oil, because that oil is HOT!

See in the photo below how the apple fritters are starting to turn golden brown? This is a GOOD thing. When they get to a true golden brown color, carefully turn the fritters over to the other side. This usually takes about 2-3 minutes for the first side.

I found it helpful to use two spoons to carefully flip the Amish apple fritters over. Once they have been flipped over, continue cooking.

How Long Do You Cook The Amish Apple Fritters?

The total cooking time for the Amish apple fritters is approximately 2-3 minutes on each side. NOTE: The cooking time may vary a bit, based on two things: the SIZE of the fritters you cook, and having the proper oil temperature to cook in.

When the fritters become nice and brown (see photo below) on both sides, then you know they will be ready and cooked through. You might need to flip them over again to make sure both sides are deeply browned.

IMPORTANT TIP: Once fritters are done, make sure that the oil temperature returns back to 375° F, before adding the next batch of Amish Apple Fritters to cook!

Once each batch of apple fritters are done, use a slotted spoon to remove them, one at a time, to a paper towel lined platter or wire rack to cool. You will need several layers of paper towels to absorb any remaining oil on the fritters.

Glazing Amish Apple Fritters

Now all you need to do is make the quick and easy glaze for the finished apple fritters! It is important to let ALL the fritters cool completely, before adding the glaze to them!

Mix up the glaze in a medium sized bowl. Use a pastry brush to “paint” it onto top and bottom of the cooled fritters. Let the icing firm up a bit, then these delicious Amish apple fritters are ready to eat, and enjoy!

The Amish Apple Fritters Are Ready To Enjoy!

Pour yourself a great cup of hot coffee or tea… and take a bite out of one of those yummy Amish Apple Fritters!

You can see the chunks of apples inside the fritter! The Amish apple fritters are crunchy on the outside, and nice and soft on the inside!

Sure hope you enjoy these Amish apple fritters! We LOVED them. Have a GREAT day!

Looking For More DOUGHNUT Recipes?

You can find all of my recipes in the Recipe Index, located at the top of the page. A few of our favorite doughnut recipes are there, including:

Interested In More Recipes?

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!
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Recipe Adapted From: www.angelsinmygarden.blogspot.com/2011/06/amish-apple-fritters.html

4 from 3 votes

Amish Apple Fritters

Prep Time

15 mins

Cook Time

15 mins

Total Time

30 mins

Amish Apple Fritters are delicious fried doughnuts, made easily from scratch with a simple batter and fresh apple chunks, cinnamon, and a sweet glaze.

Category: Breakfast

Cuisine: American

Keyword: Amish apple fritters

Servings: 6 fritters

Calories Per Serving: 238 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For fritters:

2 Tablespoons granulated sugar
2 large eggs
1 cup all-purpose flour
2 tsp. baking powder
1/2 tsp. cinnamon
1/2 tsp. salt
1/4 cup milk
2 tsp. fresh lemon juice
2-3 cups peeled , cored and chopped Granny Smith or Gravenstein apples (firm pie apples!)
Vegetable oil for deep-frying (approx. 4-5 cups- enough to come halfway up sides of pan or skillet)

For glaze:

1 1/4 cups powdered sugar
1/4 tsp. vanilla
3-4 tsp. warm water (thin enough to make the glaze "paintable")

US Customary - Metric

Instructions

In a large bowl (or the bowl to a stand mixer), cream the sugar and eggs for 1-2 minutes with a mixer.
To this, add the flour, baking powder, cinnamon, salt and milk. Mix these ingredients well.
In a separate bowl, mix the chopped apples with the lemon juice. Using a spoon, add the apple mixture to the batter and stir well, to combine.
Heat vegetable oil to 375 degrees (use a deep-fry thermometer or use an electric skillet with a temperature control). It is very important to make sure the temperature is hot enough to fry the fritters correctly.
Once the oil is at 375 degrees, scoop out really large tablespoonfuls of the fritter batter (as big as you can get 'em!) and carefully and gently slide the fritter into the hot oil.
When they get to a true golden brown color, carefully turn the fritters over to the other side (I used two spoons to carefully flip them) and continue cooking. (This should take approx. 2-3 minutes on each side).
When the fritters become brown on both sides (you might have to flip them over again to make sure both sides are brown), then you know they will be ready and cooked through.
Using a slotted spoon, remove the fritters, one at a time, to a paper-towel lined (several thicknesses) plate to drain and cool.
To make a glaze for the tops of the fritters, mix together the powdered sugar, vanilla and water in a small bowl until you have a nice "paintable" glaze.
Using a pastry brush, brush this glaze over the entire top of the fritter. Let glaze harden slightly, turn it over and "paint" the glaze on the bottom. Place glazed fritters on wire rack; let glaze harden, then serve.

Recipe Notes

If you do not like glaze on your fritters, the author of this recipe also suggests sprinkling the hot "right out of the fryer" fritters with powdered sugar and cinnamon. For mine, I used the glaze option and they were perfect.
Tip #1: These apple fritters are at their very best the first day you make them!
Tip #2: If using self-rising flour as substitute for all purpose flour, omit baking powder and salt from the recipe.
Tip #3: Once oil cools, strain it, store it in a container in refrigerator to use on another batch!

Nutrition Facts

Amish Apple Fritters

Amount Per Serving (1 fritter)

Calories 238 Calories from Fat 9

% Daily Value*

Fat 1g2%

Cholesterol 55mg18%

Sodium 187mg8%

Potassium 267mg8%

Carbohydrates 52g17%

Fiber 1g4%

Sugar 33g37%

Protein 4g8%

Vitamin A 120IU2%

Vitamin C 2.6mg3%

Calcium 101mg10%

Iron 1.4mg8%

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

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21
Apr
2014

Coconut Shrimp With Sweet Chili-Lime Sauce

categories: Appetizers, Seafood

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Crunchy Coconut Shrimp, are battered, fried large shrimp, served with a sweet chili-lime dipping sauce! They’re a delicious main course or appetizer!
Today I am posting an amazing appetizer recipe that our good friend Shari (and her husband Richard) made for my husband and I one evening at their home. These coconut shrimp are quite possibly one of my very favorite appetizers. The sweet chili-lime sauce just makes this dish PERFECT!

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My Friend Shari

I’ve mentioned before in this blog that Shari is my inspiration for a lot of my cooking projects. She has encouraged me to dream big, and be fearless in the kitchen. She inspires me. I am blessed to call her my friend, and I thank God for our friendship of 17+ years.

This is the recipe Shari used, and (with her permission) I am posting a couple pics of the finished product. I took the photos and watched her prepare these step by step, and then I ate these gorgeous shrimp (someone had to do it…I sacrificed for the team)! Shari and her husband Richard did ALL the true work on these scrumptious coconut shrimp.

Where The Recipe For These Coconut Shrimp Originated

The original recipe was published in Bon Appetit magazine’s October 2006 issue. It is a fairly straightforward recipe, and an incredibly delicious appetizer. This is the chili sauce (below) used for this recipe, which can usually be found in the Asian section of most grocery stores.

It’s a fairly easy recipe to make. You mix up the dipping sauce, make the batter, then coat the shrimp with the batter, roll them in a seasoned coconut topping and deep fry until done.

The coconut shrimp are nice and crunchy, and when dipped in the sweet and spicy chili-lime sauce…oh my! What an amazing appetizer! I really hope you will give these yummy coconut shrimp a try. Have a great day!

Looking For More APPETIZER Recipes?

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

Interested In More Recipes?

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Recipe Source: http://www.epicurious.com/recipes/food/views/Coconut-Shrimp-with-Sweet-Chili-Lime-Sauce-236168

0 from 0 votes

Coconut Shrimp With Sweet Chili-Lime Sauce

Prep Time

20 mins

Cook Time

10 mins

Total Time

30 mins

Crunchy Coconut Shrimp, are battered, fried large shrimp, served with a sweet chili-lime dipping sauce! They're a delicious main course or appetizer!

Category: Appetizer, Main Dish

Cuisine: American

Keyword: coconut shrimp

Servings: 16

Calories Per Serving: 143 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For the sauce:

3/4 cup Asian sweet chili sauce (I use Mae Ploy)
3 Tablespoons chopped fresh cilantro
2 1/2 Tablespoons fresh lime juice

For the shrimp:

3/4 cup all-purpose flour
1 teaspoon curry powder (preferably Madras style)
3/4 teaspoons baking powder
1/4 teaspoon salt
1 large egg , beaten
1 cup club soda
1/4 cup Vegetable oil (for deep frying)
1 1/2 cups medium shredded unsweetened coconut
16 large shrimp , peeled, deveined, tails left intact

US Customary - Metric

Instructions

Make the sauce: Mix the sweet chili sauce, chopped cilantro, and lime juice in a small serving bowl. Cover and chill (sauce can be made a day ahead).
Make the batter for the shrimp: Whisk the flour, curry powder, baking powder and salt in a medium-sized bowl. Add in the lightly beaten egg and the club soda. Whisk these ingredients together only until the ingredients are incorporated. The batter should still be a bit "lumpy". Set the batter aside and let it "rest" for approximately 15 minutes.
To make the shrimp: While the batter is "resting", pour vegetable oil into a large, heavy saucepan (or an electric skillet with temperature gauge). Use enough oil to come up about halfway up the sides of your pan. Attach a deep-fry thermometer to the saucepan. Heat the oil on medium until it reaches 375 degrees.
Before you cook the shrimp, line a baking sheet with several thicknesses of paper towels (to drain the shrimp once cooked). Spread the coconut out onto a plate. Line up the batter bowl, then the plate of coconut and place them near the pan with the hot oil.
Working with one shrimp at a time (hold the shrimp by the tail!), dip it into the batter. Allow the excess batter to drip back into the bowl, then roll it in the coconut, still holding onto that tail. Cover both sides of shrimp-you may have to use your other hand to scoop some of the coconut onto the shrimp.
Carefully put the shrimp into the 375 degree oil (make sure the oil is at temperature before adding, to ensure a good crunch and browning). Work in batches, cooking 4-5 shrimp at a time. Deep-fry the shrimp about 2- 1/2 minutes (turning halfway through cooking time). Remove the golden brown colored, cooked shrimp to the paper-towel lined baking sheet to drain. **Before you add the next batch of shrimp to the oil, make sure the oil is back to temperature! (this is important!). Serve shrimp hot, with dipping sauce on the side. Enjoy!

Nutrition Facts

Coconut Shrimp With Sweet Chili-Lime Sauce

Amount Per Serving (1 shrimp + sauce)

Calories 143 Calories from Fat 81

% Daily Value*

Fat 9g14%

Saturated Fat 7g44%

Cholesterol 25mg8%

Sodium 216mg9%

Potassium 83mg2%

Carbohydrates 12g4%

Fiber 1g4%

Sugar 6g7%

Protein 2g4%

Vitamin A 20IU0%

Vitamin C 1.1mg1%

Calcium 23mg2%

Iron 0.8mg4%

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

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18
Apr
2014

Chocolate Butterscotch Peanut Clusters

categories: Candy, Chocolate, Desserts, Holidays!

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Chocolate Butterscotch Peanut Clusters are so yummy and EASY to make, using only 3 ingredients! Recipe makes 4 dozen- perfect for gift giving and holidays!

If you’re looking for a totally easy “chocolate candy” recipe to have around the house to munch on OR give to friends…here ya go! Chocolate Butterscotch Peanut Clusters for the win! This is truly one of the easiest recipes ever!

Are Chocolate Butterscotch Peanut Clusters Easy To Make?

YES! These chocolates are ridiculously simple to make, but they sure taste GREAT! This is truly one of the easiest recipes you can find! These chocolate butterscotch peanut clusters only have 3 ingredients.

The ingredients are chocolate chips, butterscotch chips, and peanuts. Since this recipe makes approximately 4 dozen, there will be plenty to share with family and friends (we wouldn’t dare eat them all by ourselves, would we????)!

How Are They Made?

Chocolate chips and butterscotch chips are melted in a double boiler, and then combined with peanuts until coated. The chocolate butterscotch peanut clusters are then dropped by spoonfuls onto wax paper or aluminum foil, and allowed to firm up before eating.

If you can pour and stir…you can make these! It’s THAT easy. I’ve been making chocolate butterscotch peanut clusters for years, and have always enjoyed how quick to make and delicious they are. You can even get “fancy” and drizzle the chocolate butterscotch peanut clusters with a simple vanilla/powdered sugar icing, if desired (but not necessary). I’ve done that a couple times!

The addition of butterscotch chips to “standard” chocolate covered peanut clusters takes these to the next level of awesomeness! Hope you will give them a try! Have a great day, and come back soon for more family-friendly recipes.

Looking For More Candy or Chocolate Recipes?

You can find all of my recipes in the Recipe Index, located at the top of the page. In case you are searching for MORE chocolate covered candy to make for the holidays, etc., be sure to check out my recipes for Christmas Tree “Gumdrops”, Chocolate Covered Bacon, Mocha Truffles, Chocolate Orange Truffles. There’s more in the recipe index, and they are all are delicious!

Interested In More Recipes?

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Recipe Source: Unknown

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5 from 3 votes

Chocolate Butterscotch Peanut Clusters

Prep Time

10 mins

Cook Time

5 mins

Total Time

15 mins

Chocolate Butterscotch Peanut Clusters are so yummy and EASY to make, using only 3 ingredients! Recipe makes 4 dozen- perfect for gift giving and holidays!

Category: Candy, Desserts

Cuisine: American

Keyword: chocolate butterscotch peanut clusters

Servings: 48 chocolates (approx.)

Calories Per Serving: 89 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

6 ounces semi-sweet chocolate chips
2 cups butterscotch chips
12 ounces salted cocktail peanuts

US Customary - Metric

Instructions

Melt the chocolate and butterscotch chips in a double boiler (chips in small pot, which is sitting on top of a pot of boiling water-be careful not to get any water into chocolate or chocolate will seize up).
When chips have melted, remove from heat and stir in peanuts until coated.
Drop peanut clusters by rounded spoonfuls onto wax paper.
Let the chocolate butterscotch covering harden before serving. Enjoy!

Nutrition Facts

Chocolate Butterscotch Peanut Clusters

Amount Per Serving (1 chocolate)

Calories 89 Calories from Fat 45

% Daily Value*

Fat 5g8%

Saturated Fat 1g6%

Sodium 58mg3%

Potassium 75mg2%

Carbohydrates 9g3%

Sugar 7g8%

Protein 2g4%

Vitamin A 10IU0%

Calcium 10mg1%

Iron 0.4mg2%

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

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16
Apr
2014

French Baguette

categories: Breads

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Nothing beats the smell of homemade, freshly baked bread! Enjoy a slice of a French Baguette, served warm with butter! Recipe makes 2 loaves.

I am so thankful God created us with a sense of SMELL, especially when there is a fresh baked French Baguette in the kitchen! The “good” smells that permeate the kitchen when bread is baking is always amazing!

Sometimes I think the world would be a lot more “black and white” if we did not have access to a sense of smell, “coloring” the world around us. Spring is here, and with it comes the smells of this season of renewal. We smell freshly mowed lawns, the outside air right after a long rain, and BBQ grills being fired up once again, etc. I truly love it!

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Love the Smell Of Bread Baking?

One of my all-time favorite smells, regardless of the season, is FRESH BAKED BREAD! Yum! There’s just nothing quite like the smell in our kitchen when a fresh loaf of homemade bread is baking. There is something so comforting and memory-filled to me about that smell. A french baguette beckons us to gather round (with the butter, of course!) and slather up a warm piece, as soon as it cools down enough to cut a slice.

I love to bake bread, and I found this easy recipe on Pinterest. Then I decided my life would be more complete if I could make learn to make a cute French baguette (ha ha!). The recipe has very few ingredients, and is super quick and easy to make.

Is It Difficult To Make A French Baguette?

From start to finish, it only takes an hour to make a French baguette (or two). That’s right…you heard me! Just mix everything up, form the loaves, and let the baguette dough rise for 30 minutes. I don’t have lots of photos, but it really is easy to prepare.

Once the dough has risen, throw it in the oven for 15 minutes, enjoy the smell as it bakes…and bam! Your French baguette is done! I hope you will give this simple recipe a try…a homemade French baguette is really quite delicious!

Have fun making your own French baguette or two! I really think you will find them quite delicious. Have a wonderful day, and please come back again soon.

Looking For More HOMEMADE BREAD Recipes?

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

Interested In More Recipes?

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Recipe Source: http://www.thesisterscafe.com/2010/04/baguette-2

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0 from 0 votes

French Baguette

Prep Time

1 hr 30 mins

Cook Time

15 mins

Total Time

1 hr 45 mins

Nothing beats the smell of homemade, freshly baked bread! Enjoy a slice of a French Baguette, served warm with butter! Recipe makes 2 loaves.

Category: Bread

Cuisine: American, French

Keyword: french baguette

Servings: 20 (2 loaves=10 slices per)

Calories Per Serving: 91 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1 1/2 cups warm water
1 1/2 Tablespoons (2 pkgs.) dry active yeast
2 teaspoons granulated sugar
3 1/4 cups all purpose flour
2 teaspoons salt
3-4 Tablespoons butter , melted (to brush on baguettes halfway through baking time)

US Customary - Metric

Instructions

Mix the warm water, yeast and granulated sugar in a small bowl. Let it sit (for approximately 5 minutes) until bubbles form on the top (this means the yeast is alive).
Combine the flour and salt in a large mixing bowl. Slowly add in the yeast/water mixture. Mix this together, then knead (on a lightly floured work surface) for approximately 5 minutes, until the dough becomes a smooth ball. (You can also use a stand mixer with the dough hook for this step). Remove dough from bowl. Divide into 2 equal halves.
Place dough halves on lightly floured work surface. Form each section into a baguette shape. To make your baguette shapes, do this: Roll each half of the dough into a rectangle (about 8-10 inches long); roll the rectangle up lengthwise. Pinch the end edges of the dough to seal.
Place the baguettes on a lightly greased baking sheet, with seam side down. Cover with a dish towel; let rise for 30 minutes. When dough is near the end of the "rising" time, preheat oven to 450 degrees.
Pour about 3/4 cup of water onto a separate cookie sheet (with edges, of course!). Place water-filled cookie sheet on the BOTTOM rack of oven (this will generate steam while baguette bakes).
Using a very sharp knife (a serrated knife blade works great!), gently make a slash lengthwise down the middle of each baguette. Bake baguettes at 450 degrees for 15 minutes on MIDDLE rack (above water). Halfway through baking time, brush tops of baguettes with melted butter. Bread will be golden brown when done. Remove baguettes to a wire rack. When slightly cooled, grab some butter, cut a big slice... and go for it! Enjoy!

Recipe Notes

Recipe makes 2 loaves. Caloric calculation was made based on 10 slices per loaf.

Nutrition Facts

French Baguette

Amount Per Serving (1 slice)

Calories 91 Calories from Fat 9

% Daily Value*

Fat 1g2%

Saturated Fat 1g6%

Cholesterol 4mg1%

Sodium 248mg11%

Potassium 24mg1%

Carbohydrates 16g5%

Protein 2g4%

Vitamin A 50IU1%

Calcium 4mg0%

Iron 0.9mg5%

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

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14
Apr
2014

Watermelon and Cucumber Gazpacho

categories: Soups, Vegetable Dishes

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Watermelon and cucumber gazpacho is a healthy, sweet and spicy chilled soup… refreshing, flavorful, crunchy, low in calories… and delicious!
Ooh… today’s recipe is for a delicious, cold, sweet, and a bit spicy Watermelon and Cucumber Gazpacho. I tried this chilled soup for the first time last year, and LOVED it! I truly enjoy the crunch of the vegetables and the sweetness of the watermelon. It’s FRESH & HEALTHY!!!!

I love this quote: “A true friend is like a good book – the inside is even better than the cover”. (author unknown) I am so grateful for the friends God has given me the opportunity to know over the course of my life. I’ve learned many things from each of them, including making this wonderful watermelon gazpacho (with cucumbers, celery, bell peppers, jalapeno, lime juice and mint). Isn’t it gorgeous?

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

How I Found This Recipe

I have a beautiful, dearly loved friend named Shari who has taught me many things about cooking. She taught me great food presentation, creating recipes outside the “box”, and being fearless to try new cooking experiments in the kitchen. By far the most important thing she has modeled is how to be a loving, caring, encouraging friend.

I was first served this chilled soup in her home, at a themed dinner party (photo above shows how Shari served it to us that evening)! Can you guess what the theme was? Watermelon.

We Had A “Watermelon-Themed” Dinner

Every single part of the meal had to include watermelon. That’s right…soup, salad, beverages, main courses, (including pasta, I might add), and even the desserts (my contribution) had to include watermelon. I’ve posted one of the desserts on my blog: Tropical Watermelon Sorbet with Lime Semifreddo. Yum.

The dinner was a bit of a challenge, to say the least, but it ended up being a FUN, phenomenal, absolutely DELICIOUS watermelon-themed meal to eat, sitting outside on the deck on a gorgeous, hot summer night! Here’s a peek at the menu and a collage picture of some of the dishes we had, including this watermelon and cucumber gazpacho!

Can you believe all the watermelon-themed food we ate that night? There were 8 of us at the dinner, and we left, completely full of delicious food. I think I might have DREAMED about watermelons for weeks after this evening!

We all contributed dishes or beverages following the theme! One of the courses served and made by our hostess Shari was this Watermelon and Cucumber Gazpacho, originally created for Bon Appétit magazine (August 2005 issue) by chef Cat Cora.

What Is IN Watermelon Cucumber Gazpacho?

This chilled watermelon and cucumber gazpacho is full of yummy, healthy ingredients like watermelon, cucumbers, bell peppers, celery, onion, jalapeno, lime juice and fresh mint… and it is PACKED with flavor! The soup is served chilled, which adds to the deliciousness!

Oh my goodness…this soup was FANTASTIC! Completely HEALTHY, chock full of sweet and slightly spicy ingredients – absolutely PERFECT! My husband and I loved it so much that I got the recipe from my friend, and have made it several times since then! I’ve posted the photos I took, with her permission. Here is a picture with my friend Shari. She’s the “creative brain” behind our fun themed dinners!

This refreshing watermelon and cucumber gazpacho is amazingly simple to make! Honestly- chopping/prepping the veggies is the “hardest” thing about it. I think you will LOVE the results…absolutely refreshing, a bit sweet, crunchy, low in calories… and delicious!

The recipe can be doubled very easily! With warm Spring and hot Summer days ahead, I’m looking forward to making this wonderful chilled soup many times!

Looking For More WATERMELON Recipes?

You can find ALL my recipes in the Recipe Index, located at the top of the page. If you enjoy watermelon, you might also enjoy these recipes for Watermelon, Lime & Mint Agua Fresca, Watermelon, Feta and Mint Salad, or Watermelon, Feta and Balsamic Bites. Have a great day!

Interested In More Recipes?

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Recipe Source: http://www.epicurious.com/recipes/food/views/Watermelon-and-Cucumber-Gazpacho-232543

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0 from 0 votes

Watermelon and Cucumber Gazpacho

Prep Time

15 mins

Cook Time

0 mins

Total Time

15 mins

Watermelon and cucumber gazpacho is a healthy, sweet and spicy chilled soup... absolutely refreshing, flavorful, crunchy, low in calories... and delicious!

Category: Soup

Cuisine: American

Keyword: watermelon and cucumber gazpacho

Servings: 6 servings

Calories Per Serving: 146 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1- 3 pound seedless watermelon (about 5 cups), finely diced
1 small cucumber , peeled, seeded, finely diced (about 1 cup)
1 medium-sized red bell pepper , seeded and finely diced (about 1 cup)
1 medium-sized yellow bell pepper , seeded and finely diced (about 1 cup)
1 small jalapeno chile , seeded and very finely minced
3 pale green inner celery stalks , finely diced (about 1/2 cup)
1/2 of a small red onion , finely diced (about 1 cup)
1/4 cup finely chopped fresh mint
3 Tablespoons fresh lime juice
2 Tablespoons red wine vinegar
1/4 tsp. salt
1/2 cup creme fraiche , or sour cream (for garnish)

US Customary - Metric

Instructions

Place 4 cups of the watermelon in blender or food processor. Puree until it is completely smooth.
Transfer watermelon puree to a large bowl.
Add remaining 1 cup of diced watermelon and the next 10 ingredients to the puree; stir to combine.
Cover the gazpacho and refrigerate for several hours (up to 4 hrs.).
To Serve: Serve cold. Divide the gazpacho among bowls or margarita glasses and garnish each bowl with a dollop of creme fraiche or sour cream. ENJOY!
*Note: The dice on all the veggies is fairly small.

Recipe Notes

Be sure and chill this gazpacho very well. It's the best when completely cold!

Nutrition Facts

Watermelon and Cucumber Gazpacho

Amount Per Serving (1 serving)

Calories 146 Calories from Fat 18

% Daily Value*

Fat 2g3%

Saturated Fat 1g6%

Cholesterol 6mg2%

Sodium 115mg5%

Potassium 616mg18%

Carbohydrates 30g10%

Fiber 2g8%

Sugar 21g23%

Protein 3g6%

Vitamin A 2675IU54%

Vitamin C 94.9mg115%

Calcium 72mg7%

Iron 1.2mg7%

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

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13
Apr
2014

Crunchy Homemade Onion Rings

categories: Appetizers, Side Dishes, Vegetable Dishes

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Restaurant quality crunchy homemade onion rings are so good, and they’re easy to make! Grill a burger and enjoy it with this classic side dish!

I have a confession. I LOVE onion rings…really crunchy onion rings, AND I even dip them in ketchup. Forgive me. I can’t help myself. Thank goodness I only order them once or twice or twelve times a year.

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

Here’s My Story And I’m Sticking to It!

So, here’s the story: It was a gorgeous day here in Oregon. My husband was helping a friend move into an apartment today. I was staying inside because I have been a bit sick with a cold for a couple of days. I really wanted to make something new…something I’ve never made before.

In a moment of sheer madness (maybe it was the cold?), I decided to try and make crunchy homemade onion rings. How hard could THAT be, right? I did a quick search for recipes and settled on one I found on Pinterest from Six Sisters’ Stuff, and off to the kitchen (kleenex in hand-achoo!) I went.

Before I even knew what happened, the crunchy homemade onion rings were done! Simple and delicious! Naturally I HAD to try one for the sake of quality control. Hmmm…nibble, nibble, nibble. Oh man…these things were GREAT! I might have sampled a couple others before stopping (thankfully there is no photographic evidence…whew). Using great self discipline, I waited until my husband got home to cook the rest.

Guess what? He LOVED them! He munched on the onion rings while grilling our tri-tip dinner – perfect! I even made these for a big outdoor BBQ with family and friends. The crunchy homemade onion rings were served on a large platter as an appetizer. On the side were 3 serving bowls containing BBQ sauce, Ranch dressing, and ketchup on the side, for dipping! They were a huge hit!

How To Make Crunchy Homemade Onion Rings

Separate the onion slices into rings; set them aside. In a medium sized bowl, whisk together the flour, baking powder, cayenne pepper, seasoning salt, and the “regular” salt. Take the onion rings (a few at a time) and dip them in the flour mixture until coated on all sides; set them aside again.

Add the eggs and milk to the remaining flour mixture. Whisk until combined well. (Mixture will be thick). This is the batter for the onion rings.

Now pour the bread crumbs into another medium sized bowl.

Take the floured onion rings (two or three at a time works best) and dip them into the flour batter. Coat each ring completely, then remove each ring (I used a fork to lift them out of batter) and let the batter drip off as much as possible. Now place the onion ring into the bread crumbs. Using the fork, gently toss the crumbs to coat the ring evenly; flip and coat the other side.

Cook The Onion Rings

If you are certain the oil has reached 375 degrees, then carefully place 4-5 rings at a time in the hot oil. Fry the rings for 2-3 minutes, making sure to flip the rings over half way through the cooking time. Fry until golden brown.

Remove the onion rings to a paper-towel lined plate when done, to drain. Season each batch of rings with salt, after removing from oil. Make sure oil is at temperature before adding next batch of onion rings. Repeat the process until done. Serve and enjoy!

They look really good, huh? Wait until you taste them! YUM!

I hope you will give these a try…the crunchy homemade onion rings were fantastic! (I even froze some of the rings once coated and breaded…we’ll see if they fry up as well, after being frozen. An experiment of mine for another day) Update: They froze well in a resealable freezer bag! Cooked perfectly!

If you enjoy dishes like this, you’ll enjoy my recipes for Baked Parmesan Zucchini Fries, Cajun Tater Tots with Dipping Sauce, or Crispy Homemade French Fries! Be sure to check out ALL of my recipes in the Recipe Index, which is located at the top of the page. Have a great 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

Have a fantastic day!

Recipe Adapted From: http://www.sixsistersstuff.com/2013/06/restaurant-style-onion-rings-recipe.html

0 from 0 votes

Crunchy Homemade Onion Rings

Prep Time

15 mins

Cook Time

15 mins

Total Time

30 mins

Restaurant quality crunchy homemade onion rings are so good, and they're easy to make! Grill a burger and enjoy it with this classic side dish!

Category: Appetizer

Cuisine: American

Keyword: crunchy homemade onion rings

Servings: 4 servings

Calories Per Serving: 414 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1 quart vegetable oil (strain and save the leftover oil for another batch-keep sealed in refrigerator)
1 large vidalia onion , cut into 1/4" slices
1 1/2 cups all purpose flour
1 teaspoon baking powder
1 teaspoon salt
2 eggs
1 cup milk
1 1/2 cup dry bread crumbs
1/4 teaspoon cayenne pepper
1/4 teaspoon seasoning salt
salt , to taste (after rings are cooked)

US Customary - Metric

Instructions

In a deep-fryer, large pot or electric skillet, heat the oil to 375 degrees. (I used an electric skillet; if using pot, make sure to use a cooking thermometer to determine proper heating). It is really important to make sure the oil is heated accurately so the onion rings will brown and "crunch up" properly.
Separate the onion slices into rings; set them aside.
In a medium sized bowl, whisk together the flour, baking powder, cayenne pepper, seasoning salt and the "regular" salt. Take the onion rings (a few at a time) and dip them in the flour mixture until coated on all sides; set them aside again.
Add the eggs and milk to the remaining flour mixture. Whisk until combined well. (Mixture will be thick)
Pour the bread crumbs into another medium sized bowl.
Take the floured onion rings (two or three at a time works best) and dip them into the flour batter. Coat each ring completely, then remove each ring (I used a fork to lift them out of batter) and let the batter drip off as much as possible. Now place the onion ring into the bread crumbs. Using the fork, gently toss the crumbs to coat the ring evenly; flip and coat the other side.
If you are certain the oil has reached 375 degrees, then carefully place 4-5 rings at a time in the hot oil. Fry the rings for 2-3 minutes, making sure to flip the rings over half way through the cooking time. Fry until golden brown. Remove the onion rings to a paper-towel lined plate when done, to drain. Season each batch of rings with salt after removing from oil.
Make sure oil is at temperature before adding next batch of onion rings. Repeat the process until all rings are cooked. Serve (with dipping sauce on the side), and enjoy!

Nutrition Facts

Crunchy Homemade Onion Rings

Amount Per Serving (1 serving)

Calories 414 Calories from Fat 45

% Daily Value*

Fat 5g8%

Saturated Fat 1g6%

Cholesterol 84mg28%

Sodium 1088mg47%

Potassium 447mg13%

Carbohydrates 74g25%

Fiber 3g13%

Sugar 9g10%

Protein 15g30%

Vitamin A 285IU6%

Vitamin C 4mg5%

Calcium 227mg23%

Iron 4.8mg27%

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

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10
Apr
2014

Italian Biscuit Flat Bread

categories: Breads

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Italian Biscuit Flat Bread is made with canned biscuit dough, Italian spices, garlic and Parmesan cheese. It’s an EASY side dish for meats or soups!
My husband and I have had a friend (whom we’ve known for 40+ years) staying with us for the past week. One evening I made a side dish of delicious Italian biscuit flat bread (filled with Parmesan cheese, garlic, etc.) to accompany some grilled pork chops. The flat bread is so good!

The weather has turned gorgeous and sunny the past few days in the Portland area! The three of us have enjoyed being outside more and even grilling a few dinners on our trusty Weber BBQ! Our friend was going to stay with us for two nights, but we were having such a great time, she stayed for a week!

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

Okay- But WHAT Does Italian Biscuit Flat Bread Have In It?

We really enjoyed the Italian biscuit flat bread. It basically can go with just about any favorite meal you would normally serve with bread. Canned biscuit dough is flattened into large rounds, then topped with a creamy, well seasoned mixture.

The mixture includes Parmesan, basil, oregano, green onions, etc. and really gives the bread a wonderful flavor. Truthfully, the ingredients (which includes mayonnaise- really?) sounded weird when I first found the recipe many years ago…but trust me. This Italian biscuit flat bread is delicious!

Italian Biscuit Flat Bread Is EASY To Make!

If you’re looking for something besides a dinner roll or garlic bread to serve with a meal, I hope you will give these a try. The filling is mixed, spread on the flattened biscuit dough rounds, and then baked until the cheese on top is bubbly. That’s it, so you can see just how easy it is to make!

I usually have most of the simple ingredients in our pantry, so I only need to buy a can of refrigerated biscuits when I make Italian biscuit flat bread. It is a quick, economical, delicious and “easy to make” recipe… I hope you will enjoy this bread like we do!

I really hope you consider trying this simple recipe for Italian Biscuit Flat Bread. It is truly delicious, and can be served with most entrees. Have a great day.

Looking For More BREAD Recipes?

You can find ALL my recipes in the Recipe Index, located at the top of the page. I have lots of yummy bread recipes you might enjoy, 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

Recipe Adapted from: http://www.pillsbury.com/recipes/italian-biscuit-flatbread/eaf7f806-c6c1-4378-a314-6219cac5d7c9

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Italian Biscuit Flat Bread

Prep Time

15 mins

Cook Time

10 mins

Total Time

25 mins

Italian Biscuit Flat Bread is made with canned biscuit dough, Italian spices, garlic and Parmesan cheese. It's an EASY side dish for meats or soups!

Category: Bread

Cuisine: Italian

Keyword: Italian biscuit flat bread

Servings: 8

Calories Per Serving: 209 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1/2 cup mayonnaise
2/3 cup Parmesan cheese
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
3 Tablespoon green onion (white and green parts), chopped
1 minced garlic clove (or substitute 1/4 tsp. garlic powder)
10 ounce can refrigerated biscuits (I use Grands Biscuits...but cheap biscuits work, too!)
*Optional: dried parsley and paprika (sprinkled on top for garnish)

US Customary - Metric

Instructions

Preheat oven to 400 degrees.
In a small bowl, mix all ingredients together except for the biscuits (and paprika and parsley, if using). Set aside.
Separate the biscuit dough into 8 biscuits.
On an ungreased work surface, press or roll (with rolling pin) each biscuit out into a 4 inch circle. Place biscuit rounds 1" apart onto ungreased baking sheet.
Spread 1 TBSP of the cheese mixture onto each biscuit (to the edges).
*If desired, sprinkle the top of the cheese mixture with dried parsley and paprika before baking.
Bake for 10-13 minutes in a preheated 400 degree oven, or until cheese bubbles and begins to slightly turn golden color on top.
Remove flat breads from baking sheet; serve, and enjoy!

Nutrition Facts

Italian Biscuit Flat Bread

Amount Per Serving (1 piece)

Calories 209 Calories from Fat 99

% Daily Value*

Fat 11g17%

Saturated Fat 2g13%

Cholesterol 8mg3%

Sodium 605mg26%

Potassium 101mg3%

Carbohydrates 20g7%

Sugar 1g1%

Protein 5g10%

Vitamin A 95IU2%

Vitamin C 0.6mg1%

Calcium 119mg12%

Iron 1.4mg8%

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

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02
Apr
2014

Blueberry Banana Kale Smoothie

categories: Beverages, Breakfast

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A healthy blueberry banana kale smoothie, with strawberries, almond milk and flaxseed is a delicious cold beverage treat for breakfast or any time of day!

Sometimes my husband and I don’t want a big breakfast. We simply want a cold, fruit and veggie smoothie, with lots of healthy fruits and veggies in it, like blueberries, bananas and kale! That’s how we both felt a couple mornings ago. We had gone out to eat the evening before and were still feeling rather full. We wanted something light and healthy for our breakfast.

After putting on our thinking caps (they’re really quite lovely!), we decided to make a healthy smoothie for each of us, full of fruits and veggies. What a great way to start our day…(drinking) something good for us, like this blueberry banana kale smoothie!

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

Fresh Kale In Our Garden!

I went on a pillaging mission in our kitchen. The first thing I did was grab a couple frozen bananas (which I keep year round in our freezer), some frozen blueberries (leftover from my blueberry picking spree last summer), and a few strawberries.

Then I decided we needed something of the veggie variety to throw into the old blender to increase the healthy aspect of our smoothies. You can translate that to mean – I wondered how to “sneak” in a veggie before my husband knew what hit him.

Out into our back yard I went, and picked a handful of kale leaves from our garden (convenient, huh?). I carried the kale back into the house and had it blended the blueberry banana KALE smoothie before my husband had a chance to see it and opt out. Pretty sneaky, right?

Blueberry, Banana And Kale Smoothie / The Grateful Girl Cooks!

Okay – So How Do You Make A Blueberry Banana Kale Smoothie?

After washing the kale and draining it, throw all the ingredients into a handy dandy blender and “blend away”. Truthfully, that’s it! You might have to rip some of the kale leaves away from the stems before adding, but this whole drink is ready in a couple minutes! Before I even knew it, we had 2 perfectly purple, delicious (and dare I say healthy?) breakfast smoothies. The blueberry banana kale smoothie actually tastes great, as well!

Guess what? *You (or your family) will never know the “super food” kale is in there…trust me.* It’s a super cool way of “sneaking” vegetables into a delicious drink This blueberry banana kale smoothie is lip smackin’ good!

The blueberry banana kale smoothie is cold, creamy, bursting with flavor AND it’s good for you! You don’t have to confess to anyone that there’s kale in there! Shhh… let’s just keep this our little secret, ok? I hope you will consider giving this fruit (and veggie) smoothie “recipe” a try. I think you’ll like it! I’ve already made these smoothies two times this week…Yum!

Thanks for stopping by. I hope you have a great day, and sincerely want to invite you to come back again soon, for more delicious family-friendly recipes.

Looking For More SMOOTHIE Recipes?

You can find all my recipes in the Recipe Index, located at the top of the page. You might enjoy a few of our favorite smoothie recipes which include:

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

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Blueberry, Banana, and Kale Smoothie

Prep Time

5 mins

Cook Time

0 mins

Total Time

5 mins

A healthy blueberry banana kale smoothie, with strawberries, almond milk and flaxseed is a delicious cold beverage treat for breakfast or any time of day!

Category: Beverages, Breakfast

Cuisine: American

Keyword: blueberry banana kale smoothie

Servings: 2

Calories Per Serving: 223 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1 1/4 cups vanilla almond milk (I've also substituted orange juice for this...quite good!)
2 frozen ripe bananas , (if bananas frozen, you won't need ice. If room temp, add some crushed ice)
1 cup blueberries (fresh or frozen)
1 cup kale , chopped (and large stems removed)
6 strawberries
1 Tablespoon flax seed (this is great fiber...helps fill you up...but is optional)

US Customary - Metric

Instructions

Place the almond milk, bananas, and blueberries in the blender. (If the bananas are not frozen, add a small handful of crushed ice to the mixer).
Blend until smooth.
Add remaining ingredients; blend well. If it is too thick, add a bit more almond milk...you really can't hurt these smoothies! Serve and ENJOY!

Nutrition Facts

Blueberry, Banana, and Kale Smoothie

Amount Per Serving (1 serving)

Calories 223 Calories from Fat 45

% Daily Value*

Fat 5g8%

Sodium 219mg10%

Potassium 739mg21%

Carbohydrates 45g15%

Fiber 7g29%

Sugar 23g26%

Protein 5g10%

Vitamin A 3460IU69%

Vitamin C 78.8mg96%

Calcium 262mg26%

Iron 1.4mg8%

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

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31
Mar
2014

Peanut Butter Bon Bons

categories: Candy, Chocolate, Desserts, Holidays!, Truffles & Bon Bons

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Chocolate dipped peanut butter bon bons (truffles) are creamy, rich and decadent. With only 5 ingredients, and so easy to make, what’s not to love?

The quick and easy recipe for Peanut Butter Bon Bons (truffles) is one of our family’s favorites! These chocolate covered treats are a tradition in our home over the Holidays!

I don’t know about you, but I love peanut butter! Ever since I was a little girl, I’ve enjoyed eating peanut butter bon bons, peanut butter crunch cookies, peanut butter and jelly sandwiches, and many other dishes featuring peanut butter. I come by this love of peanut butter honestly, because one of my biggest memories of my old grandma was always seeing her eating peanut butter and banana sandwiches.

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

Making Peanut Butter Bon Bons Is A Tradition

These simple bon bons (also known as truffles) are one of the goodies I almost always make at Christmas time for family and friends. These tasty peanut butter treats (whatever you want to call them) are so delicious, it’s hard to eat only one!

I’ve been making peanut butter bon bons (sometimes called “buckeyes”) for years and years. I don’t even know where I got the original recipe! My recipe is written out on an old, stained 3×5 index card – aren’t all the GOOD ones like that?

How Are Peanut Butter Bon Bons Made?

The peanut butter bon bons are easy to make. A creamy peanut butter filling is blended, rolled into balls, and refrigerated until firm. They are coated in a chocolate covering, and refrigerated again, until the chocolate firms up. That’s it!

Sure do hope you will give the peanut butter bon bons a try. I tend to make them at Christmas time, but I think you will find them wonderfully delicious any time of the year!

Looking For Other Recipes For BON BONS or TRUFFLES?

You can find all of my recipes in the Recipe Index, located at the top of the page. A few bon bon or truffle recipes you might also enjoy include:

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: Unknown…handed down recipe from many years ago

0 from 0 votes

Peanut Butter Bon Bons

Prep Time

30 mins

Cook Time

0 mins

Refrigeration (inactive time)

2 hrs

Total Time

2 hrs 30 mins

Chocolate dipped peanut butter bon bons (truffles) are creamy, rich and decadent. With only 5 ingredients, and so easy to make, what's not to love?

Category: Candy, Desserts

Cuisine: American

Keyword: peanut butter bon bons

Servings: 30 bon bons (approx.)

Calories Per Serving: 239 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For bon bons:

12 Tablespoons butter (1½ sticks) (or margarine-whatever floats your boat!)
18 oz. creamy peanut butter (small jar)
16 ounces powdered sugar (16 oz. box) (confectioner's)

For chocolate coating:

6 ounces semi-sweet chocolate chips
2 Tablespoons vegetable shortening

US Customary - Metric

Instructions

Using an electric mixer, cream the butter and peanut butter together in a large bowl until thoroughly mixed and creamy. Add powdered sugar; mix until smooth. Mixture will be thick.
Using a spoon, scoop out mixture and roll/shape into (approx.) 1 inch balls between your hands. Place rolled bon bons onto a wax or parchment paper lined baking sheet. Store in refrigerator to chill for a couple of hours.
Right before the bon bons are done "chilling", prepare chocolate coating mixture to dip them in: Place the chocolate chips and the vegetable shortening in a microwave-safe bowl. Microwave on high for 30 seconds. Remove. Stir chocolate and shortening. Place back in microwave and microwave for 30 additional seconds. Remove and stir. (You do it this way to prevent the chocolate from burning). By now the chocolate and shortening should be completely melted and smooth. If not (some microwave temps vary), put it back in for 15 seconds and stir. Remove from microwave. *Tip: If the chocolate is still too thick for dipping, just add a tiny bit more shortening and microwave for a few seconds.* (If you prefer, you can also prepare the chocolate and shortening in a double-boiler...again...whatever works for you).
Remove bon bons from refrigerator and dip each one completely in melted chocolate. I use a toothpick inserted into bon bons to dip into chocolate, then remove the toothpick and fill in the small hole on top of bon bon with additional chocolate. As each bon bon is dipped, place on wax or parchment paper to allow chocolate time to "harden".
When chilled, place each bon bon in a small paper candy holder, and refrigerate! Enjoy.

Nutrition Facts

Peanut Butter Bon Bons

Amount Per Serving (1 bon bon)

Calories 239 Calories from Fat 144

% Daily Value*

Fat 16g25%

Saturated Fat 6g38%

Cholesterol 12mg4%

Sodium 118mg5%

Potassium 143mg4%

Carbohydrates 21g7%

Fiber 1g4%

Sugar 18g20%

Protein 4g8%

Vitamin A 145IU3%

Calcium 12mg1%

Iron 0.7mg4%

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

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29
Mar
2014

Chicken and Asparagus Lemon Stir Fry

categories: Asian, Chicken, Main Dishes

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Chicken Asparagus Stir Fry is a delicious dish featuring boneless chicken breasts and fresh asparagus, cooked in an Asian-inspired lemon sauce.
Today’s post features one of my favorite veggies… asparagus! I love the changing of the seasons, and the distinct differences each one proudly displays. We are officially one week into Spring in the great Pacific Northwest. Tulips and daffodils are popping up everywhere, and the days are getting longer (yay).

We are seeing lots of rain as the weather begins to warm up, and asparagus has begun making it’s Spring appearance at the local grocery store! That’s right…you heard me. In Spring, fresh asparagus goes on sale! I love asparagus year round…but it just seems to TASTE better when it is priced right!

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

Why We Love This Recipe For Chicken Asparagus Stir Fry

What I also love is finding new recipes, giving them a try, and finding out they are DELICIOUS! Such is the case with this Chicken and Asparagus Lemon Stir Fry. Nice big chunks of chicken breast and crisp-tender asparagus, coated in a light lemon, soy, garlic and ginger sauce make this one delicious dinner. This recipe is a keeper!

I found the recipe online at Skinnytaste.com, a wonderful website where the recipes are low-fat, reflect Weight Watchers points, and are very creative! This chicken asparagus stir fry was very easy to make. My husband and I really enjoyed this meal and I will make it again, without hesitation. Hope you will give it a try!

Making Chicken Asparagus Stir Fry

Here’s the chicken and asparagus, prepped and ready to go. Chicken breasts are cubed, and the asparagus is sliced into pieces.

A quick and easy to make stir fry sauce is mixed together. Sorry the photo is a bit blurry. This step is really easy!

Minced garlic is cooking with the asparagus in a large skillet, and this sure smells good while it is cooking!

Cook The Chicken

Chicken breast chunks are cooked until they are cooked through and golden brown in color on the outside.

Time To Add The Lemon Sauce!

Add the lemon sauce is to the skillet, and stir. This delicious sauce will coat all of the chicken pieces with LOTS of flavor.

Now place the asparagus back into the skillet with the chicken and the lemon sauce. Give it all a good stir, and this dish is almost ready!

Serve The Chicken Stir Fry

Once it’s finished cooking, the food is ready to serve! If desired, serve the chicken asparagus stir fry on top of a bed of steamed white or brown rice. The blandness of the steamed rice pairs great with the well-seasoned sauce. YUM!

Hope you enjoy this delicious chicken asparagus stir fry recipe just like we do! Have a great day, and thank you for stopping by.

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 a LOT of chicken recipes you might enjoy 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

Recipe Source: http://www.skinnytaste.com/2014/03/chicken-and-asparagus-lemon-stir-fry.html

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Chicken and Asparagus Lemon Stir Fry

Prep Time

15 mins

Cook Time

25 mins

Total Time

40 mins

Chicken Asparagus Stir Fry is a delicious dish featuring boneless chicken breasts and fresh asparagus, cooked in an Asian-inspired lemon sauce.

Category: Entree

Cuisine: Asian

Keyword: chicken asparagus stir fry

Servings: 4 servings

Calories Per Serving: 120 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1 1/2 pounds boneless , skinless chicken breasts, cut in 1-inch cubes (I used 2 breasts)
Salt , to taste
1/2 cup reduced sodium chicken broth
2 Tablespoons soy sauce. Can use Tamari for gluten-free.
2 teaspoons cornstarch
2 Tablespoons water
1 teaspoon canola or grapeseed oil , divided (didn't have them...I used olive oil)
1 bunch fresh asparagus , ends trimmed and cut into 2-inch pieces
6 cloves garlic , chopped
1 Tablespoon fresh ginger , finely grated
3 Tablespoons fresh lemon juice

US Customary - Metric

Instructions

Lightly season the chicken breast cubed pieces with salt. In a small bowl, mix the chicken broth and the soy sauce together and set aside.
In a second bowl, mix the cornstarch and the water well until mixture is combined. Set bowl aside.
Heat a large wok or skillet over medium-high heat. Once the wok or skillet is hot, add 1 teaspoon of the oil. Now add the asparagus pieces; cook, stirring often until tender-crisp (this took about 3-4 minutes). Add in the ginger and garlic; cook till golden (only about a minute-don't want to burn the garlic!). Empty the asparagus and garlic/ginger to a plate while you cook the chicken.
Increase the heat under the wok or skillet to high. Add remaining 2 teaspoons of oil; when hot add the chicken pieces to the pan; cook until browned on all sides and cooked through (this took about 4 minutes for each side). When done, remove the chicken to a plate while you make the sauce.
Once chicken has been removed from skillet, add the soy sauce mixture to the pan; bring it to a boil (this will be quick), then cook for about 1-1/2 minutes. Add the lemon juice/cornstarch mixture to the skillet and mix well. When it simmers, return the chicken and asparagus to the skillet; stir it into the sauce. Cook until chicken and broccoli are heated through again (only a couple minutes); remove from heat and serve.
Enjoy! This stir fry tastes great served with brown or white rice on the side.

Nutrition Facts

Chicken and Asparagus Lemon Stir Fry

Amount Per Serving (1 serving)

Calories 120 Calories from Fat 18

% Daily Value*

Fat 2g3%

Cholesterol 36mg12%

Sodium 580mg25%

Potassium 510mg15%

Carbohydrates 8g3%

Fiber 2g8%

Sugar 2g2%

Protein 16g32%

Vitamin A 870IU17%

Vitamin C 12.7mg15%

Calcium 38mg4%

Iron 3mg17%

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

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