The Grateful Girl Cooks!

10
Feb
2015

Ham ‘n Cheese Breakfast Soufflé

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Ham ‘n Cheese Breakfast Soufflé is a light, fluffy, scrumptious “all in one” breakfast or brunch baked dish containing eggs, milk, ham, cheese and sourdough bread. What do you get when you morph the best of two breakfast casseroles into one dish? This delicious “all-in-one” ham ‘n cheese breakfast soufflé that will get your morning started out just right.

A few days ago, one of my friends asked me if I had a good “breakfast casserole” that would feed quite a few people. She needed a recipe for a brunch she was going to be attending this coming weekend.

I told her I did and immediately thought of this recipe! It serves 12, is super easy to make, plus it is always a hit at a brunch or potluck. So here ya go, Sherry. This one is for YOU!

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

How I Came Up With This Recipe

When I got married, I was given a recipe for a Cheese Soufflé from two of my friends. I’ve adapted it slightly and made that recipe many times over the past 37 years.

I ended up adapting that original recipe with parts of another recipe (source unknown) and came up with this dish years ago. It really is an all-in-one breakfast dish, because it contains eggs, bread, milk, cheese, and ham.

Plan Ahead!

This dish takes only a few minutes of prep to get ready; but PLAN AHEAD! It chills in the fridge overnight, then is baked for one hour. That’s it! Easy… and delicious!

The mixture puffs up during the cooking process, which is why it is has the word “soufflé” in the title. And there you have it!

Here’s a few photos taken while preparing this ham cheese breakfast soufflé.

Making A Ham ‘n Cheese Breakfast Soufflé

First things first! Begin by cutting the crusts off the bread. Discard the crusts. Cut the bread into small cubes.

First place a layer of bread cubes into a greased baking pan, spreading the bread cubes out, to cover the bottom of the pan.

Top the bread with ham that has been cut into small cubes, dividing it evenly over the bread.

The next layer to add is grated cheddar cheese. Cover the surface of the ham and bread with the cheese. YUM.

Whisk an egg mixture together per recipe instructions, then pour it all over the bread, ham, and cheese mixture.

Let It Chill And Soak Overnight

Pour the egg mixture into the baking dish. Cover the baking dish with plastic wrap and let it sit and soak overnight in the refrigerator.

This overnight refrigeration allows enough time for the liquid to be absorbed into the bread. In the morning, let the casserole come to room temperature and then bake it!

NOTE: If you take the casserole straight out of the refrigerator and immediately bake it before it comes to room temp., you’ll need to add about 25-30 minutes to the baking time.

Bake the Ham ‘n Cheese Breakfast Soufflé for 1 hour at 350°F. It should be “set” in the middle before removing it from the oven.

Serve The Ham ‘n Cheese Breakfast Soufflé

When finished baking, the ham ‘n cheese breakfast soufflé will be puffed up and will be light golden brown on the top. The photo below shows what it looks like right out of the oven.

See how this breakfast soufflé puffs up? It always looks so inviting! Let it cool a bit before slicing. As it cools, you will notice the top deflates a bit, as the hot air escapes.

That is absolutely normal to lose height as the hot air dissipates! Let the casserole cool just a little bit more before slicing.

Here’s what a piece looks like after being cut and served (shown below). Now it’s time to dig in! That one piece of ham ‘n cheese breakfast soufflé has bread, eggs, ham, and cheese in it!

Add some fruit on the side when you serve this breakfast soufflé, and you’ve got a great breakfast to enjoy with those you love!

Hope you will give this breakfast soufflé recipe a try. The leftovers are easily reheated, so this one can go the distance. I think you will enjoy it!

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

Looking For More EGG Dishes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have quite a few breakfast dishes featuring eggs I think you’ll enjoy, including:

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Original Recipe adapted from: Dee Gustafson and Faye Johnson

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0 from 0 votes

Ham 'n Cheese Breakfast Soufflé

Prep Time

20 mins

Cook Time

1 hr

Total Time

1 hr 20 mins

Ham 'n Cheese Breakfast Soufflé is a light, fluffy, scrumptious "all in one" breakfast or brunch baked dish containing eggs, milk, ham, cheese and sourdough bread.

Category: Breakfast

Cuisine: American

Keyword: breakfast souffle

Servings: 12 servings

Calories Per Serving: 234 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

10 slices white bread , crusts removed (I used 5 really large slices sourdough bread)
2 cups chopped ham
2 cups grated Cheddar cheese
6 eggs , slightly beaten
2 cups milk
1 cup half n' half
1 teaspoon salt
¾ teaspoon dry mustard powder
2 Tablespoons dried parsley

US Customary - Metric

Instructions

Spray a 9x13 pan with non-stick spray.
Remove the crusts from the bread and discard. Cut the remaining bread into cubes. Spread in baking dish.
Cut the ham into cubes. Layer on top of the bread cubes.
Layer the grated cheese on top of the ham.
In a medium bowl, whisk together the eggs, milk, half n' half, salt, mustard powder, and dried parsley, until fully combined. Pour this evenly over the top of the cheese in baking pan. Cover pan with plastic wrap, and refrigerate overnight.
On the day you are going to bake it, remove the pan from refrigerator and let it sit for about 30-40 minutes, to take the chill off the pan. Preheat your oven to 350 degrees.
When ready, remove plastic wrap, and place in oven.
Bake for 1 hour at 350 degrees (or until it is "set" in the middle of pan). **If you forget and end up taking the dish straight from the refrigerator to the oven, remember to add another 25-30 minutes of baking time!
When done baking, remove pan to wire rack. Let it cool for about 10 minutes, then cut it into pieces. This dish is at it's very best once it has cooled down a bit. Enjoy!

Recipe Notes

Prep time does NOT include overnight refrigeration time.
Any white bread will work in this recipe. this time I used 5 LARGE slices sourdough bread. Usually I just use regular old, cheap white bread.
If you would like a bit more flavor, try adding a small can of diced green chiles to this dish. Just mix the drained chiles in with the eggs, Really good!

Nutrition Facts

Ham 'n Cheese Breakfast Soufflé

Amount Per Serving (1 (1/12th of total))

Calories 234 Calories from Fat 117

% Daily Value*

Fat 13g20%

Saturated Fat 7g44%

Cholesterol 123mg41%

Sodium 719mg31%

Potassium 161mg5%

Carbohydrates 13g4%

Sugar 3g3%

Protein 14g28%

Vitamin A 450IU9%

Vitamin C 0.6mg1%

Calcium 273mg27%

Iron 1.5mg8%

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

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09
Feb
2015

Chili & Cheese Stuffed Spud

categories: Beef, Lunch - Quick and Easy, Main Dishes, Vegetable Dishes

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Need a quick, filling lunch or dinner that is REALLY easy? Why not make a chili cheese stuffed spud, with sour cream, cheddar cheese and green onions!
Ever have those moments when you just don’t want to cook dinner? What? You do, too??? Shocking! I had one of those moments recently (several times, actually). I ended up making a Chili Cheese Stuffed Spud for my husband and I.

I was too tired to “want” to fix anything, so I heated up some leftover chili I had in the fridge (Mom’s Old-Fashioned Chili). Use any kind of chili you like! Then I stuffed a big beast-like “baker” potato with the chili. You know – the BIG potatoes!

That humongous potato was filled with the chili, then topped with cheese, sour cream and green onions, and POOF! Dinner was served! Or as I like to say: “Dinner is served. I am offering two choices tonight for your dining pleasure. 1) Take It, or 2) Leave It.”

A Chili Cheese Stuffed Spud Is A Filling Meal!

This was a delicious, filling, “all-in-one” dinner. “Ya got your potato, ya got your chili with meat and beans, ya got your cheese, ya got your sour cream, and ya got your green onions” (said with a deep New York accent, of course!). Geepers, if you threw some chocolate on there, you would have almost ALL the food groups represented… but I digress.

I threw (translation: gently and lovingly placed) the potatoes in the oven and baked them, but if you’re pressed for time, just microwave them… easy peasy, either way! Did you know that potatoes are the world’s 4th largest field crop? Yep. It’s true. (Random factoid for the day).

This is such an easy dish to prepare… and it really did fill up our hungry tummies! It’s so versatile… you can take away, or add anything you want (like veggies) to “make it yours”. Just thought I’d share it with you on the ol’ blog today. We sure don’t eat these too often at our house, but every now and then, it’s a quick, economical, and filling meal.

The Basics of Making A Chili Cheese Stuffed Spud

I’m not even going to post a recipe for this, because it’s so very basic… Bake (or microwave) a large potato, slice open, generously fill it with hot chili, then top with grated cheddar cheese, a generous dollop of sour cream, and some sliced green onions.

Seriously… how easy is that? Hope you will consider making these Chili & Cheese Stuffed Spuds, especially for those moments when your private chef, caterer, or entire kitchen staff get horribly sick and can’t prepare your evening meal. (*cough, cough*). But we ALL know this situation would NEVER happen on Downton Abbey, would it now?

Have a wonderful day. Be sure and check out ALL of my recipes in the Recipe Index, which is located at the top of the page. I have a LOT of family-friends recipes I am confident you will enjoy.

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07
Feb
2015

Shrimp and Noodles in Spicy Garlic Sauce

categories: Asian, Main Dishes, Pasta, Seafood

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Why order take-out when you can make this delicious Asian shrimp and noodles in spicy garlic sauce in under 20 minutes from start to finish?
Well… it’s been quite a week. I made Shrimp and Noodles in Spicy Garlic Sauce to cap it off. This delicious shrimp really hit the spot after such a wild week! Work for my husband and myself was CRAZY busy, a family member is facing very serious medical issues, our phone account was breached (someone fraudulently bought an IPhone using our account and shipped it to YEMEN, of all places!). To top it all off, day before yesterday I got a flat tire AND had the keys to our other car with me (oops), so my husband couldn’t come help me. Some weeks are like that, right?

Oh well. I am extremely grateful for the nice gentleman named Mark (a kind stranger) who, in absolutely POURING rain (we were sopping wet) helped me get enough air into the tire to enable me to drive a few miles to a tire store, where ~~a lovely~~ an evil bolt was removed and the tire was patched. There really are wonderful people in this big, old world, who still will go out of their way to help others in need.

At least my husband and I were able to end this crazy week with a great dinner last night… Shrimp and Noodles in a Spicy Garlic Sauce really hit the spot… we were tired and hungry by the time Friday night rolled around.

My husband had been up working since 3 AM (remember… crazy busy), so in reality, I could have made cereal for dinner, and he probably wouldn’t have noticed as he nodded off into the bowl.

We LOVED This Simple Dish!

BUT I made this great recipe instead! EASY, EASY, EASY, quick, and incredibly delicious. Absolutely perfect is the best way I can describe this dish. The shrimp was so flavorful due to a fantastic Asian-inspired garlic sauce, and the ramen noodles helped make the dish very filling!

I found the recipe for the shrimp and sauce on Pinterest, and decided to cook some ramen noodles to add to it. YUM! Seriously, I think the entire meal took under 20 minutes to make, from start to finish! I sure hope you’ll give this recipe a try. I know you will really LOVE it! Here’s how to make it:

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

For this recipe, you will need some large shrimp that have been rinsed and deveined, but with the tail left on. Set the cleaned shrimp aside until they are needed later.

Make The Spicy Garlic Sauce

The spicy garlic sauce takes just a minute to make. It’s as simple as stirring the ingredients together… really!

The noodles required for this dish are very easy to find. Yep… you guessed it! You will need one package of good old cheap Ramen noodles, with the sauce packet removed.

Cook the noodles in boiling water for 3 minutes, then drain off all the water.

Stir and quickly cook the garlic in olive oil, until fragrant. Be careful NOT to let it burn, or it will become bitter.

Add The Shrimp

Add the shrimp to the skillet, and cook for just a few minutes, until slightly pink in color and cooked through.

Now add the garlic sauce and cooked noodles into the skillet with the shrimp. Mix together and cook, until all ingredients are heated through.

Sprinkle with sliced green onions and sesame seeds. When hot, divide into portions and serve.

Time To Enjoy Some Shrimp And Noodles In Spicy Garlic Sauce

Garnish each serving with a few more sesame seeds and green onion slices. Serve, and enjoy! This shrimp is DELICIOUS!

I really hope you will consider trying this recipe for shrimp and noodles in spicy garlic sauce! I’m confident you and those you love will really enjoy it.

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

Looking For More SHRIMP Recipes?

You can find ALL of my recipes in the Recipe Index, located at the top of the page. I have some delicious shrimp recipes for you to enjoy, which include:

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Recipe Adapted From: http://appetiteforchina.com/recipes/shrimp-garlic-sauce

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0 from 0 votes

Shrimp and Noodles in Spicy Garlic Sauce

Prep Time

15 mins

Cook Time

5 mins

Total Time

20 mins

Why order take-out when you can make this delicious Asian shrimp and noodles in spicy garlic sauce in under 20 minutes from start to finish?

Category: Entree

Cuisine: Asian

Keyword: shrimp and noodles

Servings: 2 servings

Calories Per Serving: 565 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

3/4 pound uncooked large shrimp , deveined
3 Tablespoons soy sauce
2 Tablespoons chili sauce (I used Mae Ploy)
2 teaspoons sesame oil
2 teaspoons cooking sherry (can also use Chinese rice wine-I used cooking sherry)
1 teaspoon granulated sugar
1 3 ounce package dry ramen noodles (sauce packet removed-don't need it)
2 Tablespoons olive oil
4 cloves garlic , crushed or finely chopped (equals 2 Tablespoons minced garlic)
1 green onion (green and white parts), thinly sliced (for garnish)
Sesame seeds (for garnish)

US Customary - Metric

Instructions

Peel the shrimp, but leave the tail intact. (Devein shrimp, if not already done).
Make the sauce: In a little bowl, mix together the soy sauce, chili sauce, sesame oil, cooking sherry (or Chinese rice wine), and granulated sugar until well combined. Set sauce aside.
Bring a small pan of water to a boil on high heat. Add ramen noodles; cook noodles for 3 minutes. Drain noodles. Set aside.
Heat the olive oil on medium-high heat in a large skillet. Add the minced garlic to the hot pan; stir and cook for about 30 seconds (be careful NOT to burn it!).
Add shrimp to skillet. Cook shrimp for about 2 minutes per side, until both sides are pink. Add the sauce mixture and the noodles to the skillet. Mix gently to combine. Cook until heated through (a minute or so). Sprinkle with a bit of the green onions and sesame seeds.
Place shrimp and noodles on individual serving plates. Garnish with additional green onions and sesame seeds. Enjoy!

Recipe Notes

You can also make the shrimp (without the noodles). The original recipe serves 4 (shrimp and sauce only- no noodles). Use 1 1/2 pounds of shrimp, and keep all other ingredient amounts the same.

Nutrition Facts

Shrimp and Noodles in Spicy Garlic Sauce

Amount Per Serving (1 serving)

Calories 565 Calories from Fat 243

% Daily Value*

Fat 27g42%

Saturated Fat 6g38%

Cholesterol 428mg143%

Sodium 3190mg139%

Potassium 334mg10%

Carbohydrates 36g12%

Fiber 2g8%

Sugar 4g4%

Protein 41g82%

Vitamin A 160IU3%

Vitamin C 12.4mg15%

Calcium 270mg27%

Iron 6mg33%

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

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05
Feb
2015

Beer Battered Fish and Chips

categories: Main Dishes, Seafood

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Can’t get to England? Why not make your own crunchy beer battered fish and homemade “chips” (french fries) for dinner, in the comfort of your home!
I don’t fry food too much these days as a rule… every couple of months I will make fried chicken to honor our family’s Southern roots. BUT THEN I SAW IT… a recipe on Pinterest for Beer Battered Fish and Chips.

Against all my common sense, I think I heard the recipe calling to me, bringing back memories of a summer I spent in England years ago.

Fish and chips seemed to be available everywhere, and were served wrapped up in paper, and piping hot! I loved buying fish and chips from local vendors in several of the towns I visited. Such a great memory.

Occasionally my husband or I will now order this meal in a restaurant; but the thought of making my own seemed daunting. However, I love to learn and challenge myself to try new things.

But Could I Make Beer Battered Fish And Chips At Home?

I decided to try and make my own replica of British fish and chips. GULP. I crossed my fingers, toes, eyes, and anything else I could cross, and plunged in!

Well- I used thick pieces of frozen cod for this recipe and found it, as well as the batter, to be wonderful! Plus… “chips”? How can ya go wrong with some good “chips”… FRIES???

I enjoyed every single bite of my crispy coated pieces of fish (with Malt Vinegar on them), and loved the delicious “chips” dipped in ketchup. The chips (fries) are cooked twice to get them nice and crispy, and let me tell you… they were tasty!

So there you have it, and I’m really glad I made this recipe that very first time. Yum! The only thing missing was having this meal served, wrapped up in a big piece of greasy paper… but I can live without that! Here’s a peek at the “process” for making this dish:

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

Prepare The Potatoes For Frying

Peel the potatoes, then cut them into sticks for the “chips” (fries). Pat them very dry with paper towels, trying to absorb as much moisture as possible.

Cook the fries in HOT oil (350°F.) for about 8 minutes.

After cooking the “chips” for about 8 minutes, remove them from the oil with a slotted spoon or spatula. Let these semi-cooked “chips” drain on paper towels while you cook the fish.

Prep The Fish for Frying

Lightly coat all the pieces of fish in a flour/salt/pepper mixture and then set them aside to rest, while you mix the batter.

Once the beer batter has been made, dip the flour coated fish pieces in it, one at a time. Fully coat the fish pieces with the batter before frying.

Cook The Beer Battered Fish

Cook the battered fish pieces in HOT oil (350°F) for 7-8 minutes until golden brown and crispy on all sides. It is very important for the oil to be at the temperature before adding the fish.

Cook the beer battered fish for approximately 7-8 minutes, turning the pieces over halfway through the cooking time. Once done, the batter coating should be golden brown and crispy on all sides. The fish should be fully cooked through.

Drain the hot, cooked pieces of fish on layers of paper towels to absorb any excess oil. Reheat the oil back to 350°F. so you can fry the “chips” you set aside earlier a second time.

Cook The “Chips” (Fries) A Second Time

Put the half-cooked “chips” (fries) back into the 350°F. hot oil (after removing the fish). Cook them for an additional 3-4 minutes, until they’re golden brown and crispy.

Time To Eat Some Beer Battered Fish And Chips!

Okay… now the beer battered fish and chips are hot, and ready to gobble up! Grab some Malt Vinegar or tartar sauce to serve with the fish.

If you enjoy tartar sauce served alongside your fish and chips, be sure to check out my recipe for Homemade Tartar Sauce! It is delicious.

Serve this delicious beer battered fish and chips and enjoy! The fish has a crisp outer coating and is flaky inside, and the “chips” taste amazing, too. They’re so good!

I love experimenting with food in our kitchen. I enjoy getting out of my comfort zone, learning about and trying new recipes for the first time!

Maybe if you’re feeling adventurous too, you will give this fish and chips recipe a try. I highly recommend it!

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

Looking For More FISH Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have LOTS of absolutely delicious fish recipes you can check out, including:

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1^st and 15^th) with lots of recipes, tips, etc.
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Recipe Source: http://www.lovefoodies.com/british-beer-battered-fish–chips.html

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Fish and Chips

Prep Time

20 mins

Cook Time

20 mins

Total Time

40 mins

Can't get to England? Why not make your own crunchy beer battered fish and homemade "chips" (french fries) for dinner, in the comfort of your own home!

Category: Entree

Cuisine: British

Keyword: fish and chips

Servings: 2 servings

Calories Per Serving: 901 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For fish:

4 pieces cod (thick pieces-about 1 1/2 inches thick- I used frozen cod pieces)
1 cup all purpose flour
Salt and pepper , to season fish

For batter:

1 cup all purpose flour
1 1/2 teaspoons baking powder
7 Tablespoons milk
1/2 Tablespoon olive oil
1 Tablespoon water
6-7 Tablespoons beer (light beer is best). Club soda may be substituted.

For Chips:

2 small to medium potatoes per person (peeled , cut into "finger thickness"

Serve With:

Malt Vinegar and/or Tartar Sauce

US Customary - Metric

Instructions

Pat fish filets dry with a paper towel. In a medium sized bowl, whisk together the flour, salt and pepper. Gently dredge the fish in the flour, turning to coat completely. Shake off excess flour; set flour covered filets aside.
Make the batter for the fish: Add all batter ingredients to a medium bowl, except for the beer (or club soda). Whisk to combine. There will be some lumps. That's okay. Set batter aside.
Make the chips: Peel, then cut potatoes into finger thickness. Slice potatoes lengthwise, then into strips. Dry the potatoes as much as you can by patting them dry with paper towels.
Heat oil in large skillet or stock pot until it reaches 350 degrees. (No thermometer? Try dropping a tiny bit of batter into oil... it should really sizzle, and come to the surface!). Carefully put cut potatoes into hot oil. Let them cook for about 8 minutes. Remove potatoes from hot oil (I used a spatula to help remove them). Place hot potatoes onto a baking pan or a wire rack with paper towels underneath, to drain, while you cook the fish. (You will cook the potatoes a 2nd time AFTER the fish has cooked).
Add the beer or club soda to the batter, and gently mix to combine. The batter should have the consistency of slightly thinned yogurt. If it is too thick, add just a touch more beer, and stir.
Heat the oil back up to 350 degrees. While it is heating back up, place parchment paper on baking sheet (to hold the fish after you remove it from the hot oil). If you are cooking for more than two people, see notes section for tip). Place flour covered fish pieces, one at a time, into the batter and fully cover with batter. Let excess batter run off fish back into bowl. Gently put battered fish into 350 degree (HOT) oil. Cook a few pieces at a time. Cook fish for 7-8 minutes, turning once, until golden brown and crispy on both sides. Remove cooked fish to parchment paper lined baking sheet to keep warm while you cook additional fish, then re-cook the "chips".
When done cooking the fish, heat the oil back to 350 degrees. Carefully add the chips. Cook for 3-4 additional minutes, until crispy and hot! Remove chips, drain.
Serve hot pieces of fish, a serving of "chips" on the side, along with some Malt Vinegar and/or tartar sauce. Enjoy!

Recipe Notes

I only cooked enough fish for two people. If you're cooking for more than 2, cook the fish in batches. Keep your oven heated to 300 degrees. As you remove cooked fish from oil, place it on paper-lined baking sheets; keep fish warm in oven until ready to serve.
Calculate about 5 ounces fish per person. Malt vinegar and tartar sauce not included in caloric calculation.

Nutrition Facts

Fish and Chips

Amount Per Serving (2 pieces fish+ fries)

Calories 901 Calories from Fat 63

% Daily Value*

Fat 7g11%

Saturated Fat 1g6%

Cholesterol 148mg49%

Sodium 231mg10%

Potassium 2621mg75%

Carbohydrates 121g40%

Fiber 7g29%

Sugar 3g3%

Protein 79g158%

Vitamin A 240IU5%

Vitamin C 22.8mg28%

Calcium 320mg32%

Iron 12.9mg72%

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

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03
Feb
2015

Baked Pork Chops with Stuffing

categories: Main Dishes, Pork

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Baked pork chops with stuffing, topped with a creamy mushroom sauce is comfort food at it’s best! They’re easy to make, and the chops are tender and delicious!
Ever have a dinner recipe you’ve made for years, have no clue where you got the recipe from, but it’s ALWAYS good? THIS recipe for Baked Pork Chops with Stuffing is one of them!

I’ve been making this recipe for over 20 years. Originally, I copied it onto a 3×5 index card way back in the day, but don’t remember where I got the recipe from.

I made these baked pork chops for our dinner last night and decided to share it on the blog today. They taste REALLY GOOD!

Baked pork chops with stuffing are “comfort food” at its easiest and best, folks. It only takes about 15 minutes of prep time to get them ready.

The pork chops are then baked for an hour. While they are baking, you can paint your home, finish your thesis, jog 2-3 miles… whatever. Here’s how to make them.

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

Want To Make The Pork Chops Ahead Of Time?

Baked pork chops with stuffing are easy to make AND delicious! You can easily prep them ahead of time, too! The pork chops can be prepped early in the day, then put into the refrigerator BEFORE baking.

About ½ hour before baking take the pork chops out of the fridge, to take the chill off the meat. When ready to bake, put the dish into the oven.

This is a great dish for busy people to make and enjoy a home-cooked meal. Prepare it early in the day and have it ready to throw in the oven later.

Make Baked Pork Chops With Stuffing

Brown the pork chops in a skillet, then top them with a simple “stuffing” (yes- the “stuffing” goes on TOP of the chops). I’m not sure why it is called “stuffing”. One of life’s great mysteries, I suppose.

It’s easy to make the sauce and pour it over the stuffing and pork chops. Once that is done, into the oven the dish goes. See? EASY! Now you can sit back and relax!

Making Baked Pork Chops With Stuffing

The “stuffing” is easy. Soft bread cubes are mixed with onion, butter, and spices. I use sourdough bread (crust and all). It’s very basic but trust me- it’s delicious!

Pan-Sear The Pork Chops

Into a hot skillet the chops go, for a quick sear (to brown them). I prefer to use boneless pork chops, but bone-in chops will do just fine in this recipe, as well.

Quickly brown the pork chops on both sides, then transfer them from the skillet into a baking dish.

The seasoned bread “stuffing” is then piled on top of each pork chop.

Making The Sauce For The Pork Chops

The sauce is heated through on the stove, on medium low heat. Best part is the sauce only has a few ingredients, and it is EASY. to make

After the sauce is made, it is poured over the stuffing and pork chops, then into the oven it goes for 1 hour!

This is what it looks like when the chops with stuffing first come out of the oven. The top of the sauce and stuffing is golden brown and bubbly.

Now all that’s left is to serve it up! The baked pork chops and sauce smell so good!

Serving Baked Pork Chops With Stuffing

Use a spatula to lift each pork chop out of the baking pan and onto individual plates. This helps to keep the stuffing intact on top of the baked pork chops.

Now you are ready to eat! Yum. This time we enjoyed the pork chops served with green beans and rice on the side.

I hope you’ll give this recipe a try and I’m confident you will love it! The pork chops come out of the oven very tender and are coated with a luscious bread stuffing and savory sauce.

Trust me – make these pork chops! Congratulations! You’ve just made a fantastic, fairly inexpensive, and not too labor-intensive meal!

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

Looking For More PORK Recipes?

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

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1^st and 15^th) with lots of recipes, tips, etc.
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↓↓ PRINTABLE RECIPE BELOW ↓↓

5 from 1 vote

Baked Pork Chops with Stuffing

Prep Time

15 mins

Cook Time

1 hr

Total Time

1 hr 15 mins

Baked pork chops with stuffing, topped with a creamy mushroom sauce is comfort food at it's best! They're easy to make, and the chops are tender and delicious!

Category: Entree

Cuisine: American

Keyword: baked pork chops

Servings: 4 servings

Calories Per Serving: 345 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

4 boneless pork chops (or bone-in)
2 Tablespoons olive oil

For stuffing:

2 cups soft sourdough bread cubes (cut into small cubes-any bread will do...)
2 Tablespoons brown onion , finely chopped
2 Tablespoons butter , melted
2 Tablespoons water
1/2 teaspoon poultry seasoning (can substitute thyme, if desired)

For sauce:

1 can cream of mushroom soup (undiluted)
3-4 white button mushrooms , chopped
1/3 cup cooking sherry (can substitute water, if desired)

US Customary - Metric

Instructions

Preheat oven to 350 degrees. Spray a 13x9 baking pan with non-stick spray.
Heat the olive oil in a large skillet until very hot. Add the pork chops. Brown the chops on medium heat until browned on both sides. Remove chops from skillet; place in a single layer in prepared baking pan. Set aside.
In a small bowl, mix the bread cubes, onion, melted butter, water, and poultry seasoning. Mix well to combine.
Using the same skillet that you cooked the pork chops in, combine the can of soup, sherry (or water), and the chopped mushrooms. Heat through. Remove from heat.
Place 1/4 of the stuffing mix on top of each chop. Pour (or ladle) the sauce mixture over the top of the stuffing and chops, to cover. Bake pork chops, uncovered, for 1 hour at 350 degrees. Serve, and enjoy!

Nutrition Facts

Baked Pork Chops with Stuffing

Amount Per Serving (1 pork chop)

Calories 345 Calories from Fat 153

% Daily Value*

Fat 17g26%

Saturated Fat 6g38%

Cholesterol 103mg34%

Sodium 191mg8%

Potassium 598mg17%

Carbohydrates 9g3%

Sugar 1g1%

Protein 32g64%

Vitamin A 175IU4%

Vitamin C 0.7mg1%

Calcium 13mg1%

Iron 1.4mg8%

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

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02
Feb
2015

Blueberry Ice Cream

categories: Desserts, Ice Cream/Frozen Treats

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Grab the ol’ ice cream maker and get ready to make some creamy and delicious homemade blueberry ice cream, filled with lots of yummy blueberries!
Two years ago I made blueberry ice cream as part of an Ice Cream Experiment, where I made many different varieties of ice cream with my Cuisinart ice cream maker over the course of the summer.

We really enjoyed this ice cream, and I loved using some of the blueberries I picked at a local U-Pick Farm and had stored in our freezer.

I experimented with grinding frozen blueberries and sugar in my food processor until liquified. This was done, as opposed to the more “traditional” method of cooking them until the blueberries “pop” and make a thick sauce.

My wish was to have little bits of “fresh, uncooked” blueberries throughout the ice cream. It worked!

This was a very easy to prepare ice cream. I also added in a block of cream cheese, to enhance to the flavor and creamy thickness of this delicious ice cream, and I’m very glad I did! Here’s how to make it.

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

Blueberries Ready For The Picking!

Here are the blueberries at my local U-Pick Farm, in their natural state… before I got to them! Fresh blueberries, ready for the picking!

Yeehaw! Here are the blueberries after I got to them. Look at all of them! That’s not bad, for 1½ hours of my time at our local U-Pick Farm.

I also ended up using some of the blueberry ice cream in another recipe, which we took to a friend’s home. It was a blueberry ice cream tart, and it was so yummy!

Making Blueberry Ice Cream

To make blueberry ice cream, first blend fresh or frozen (not defrosted) blueberries and sugar together in a blender until they become liquified. Cream cheese and vanilla extract are then added to the blueberry mixture, and mixed until combined.

Add milk to the blender and continue blending until incorporated. Pour the ice cream mixture out of the blender and into a large bowl. Whisk heavy whipping cream into it until it is fully combined.

Freeze the blueberry ice cream in an ice cream maker until firm, according to manufacturer’s instructions, then serve and enjoy!

Time To Enjoy Homemade Blueberry Ice Cream!

I sure hope you will give this yummy blueberry ice cream a try… and really hope you like it! The color and flavor of this ice cream is amazing!

Blueberry ice cream tastes good year round, so I really hope you will try this recipe out! I trust you (and those you love) will really enjoy this dessert, too!

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

Looking For More ICE CREAM Recipes?

You can find ALL of my recipes in the Recipe Index, located at the top of the page. I have lots of homemade ice cream recipes you may want to check out, including:

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1^st and 15^th) with lots of recipes, tips, etc..
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Recipe source: my brain, prior to “brain-freeze” (Ice cream induced!)

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Blueberry Ice Cream

Prep Time

25 mins

Cook Time

0 mins

Freezing time

2 hrs

Total Time

2 hrs 25 mins

Grab the ol' ice cream maker and get ready to make some creamy and delicious homemade blueberry ice cream, filled with lots of yummy blueberries!

Category: Dessert

Cuisine: American

Keyword: blueberry ice cream

Servings: 8 servings

Calories Per Serving: 258 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

2 cups blueberries (fresh or frozen)
1/2 cup granulated sugar
8 oz. cream cheese
1/2 teaspoon vanilla extract
3/4 cup whole milk
3/4 cup heavy whipping cream
3 drops blue food coloring (this is optional...but it does enhance the color)

US Customary - Metric

Instructions

Place the blueberries and granulated sugar into a food processor or heavy duty blender. (If using frozen blueberries, put them in frozen... no need to defrost). Pulse or blend until liquified.
Cut the cream cheese into chunks and add to the blueberry mixture. Add the vanilla extract. Mix until mixture is fairly smooth.
Add milk to mixture. Mix until well blended. Pour mixture into large bowl.
Lightly whisk in the heavy whipping cream, until well combined.
Pour into ice cream maker canister. Freeze according to the manufacturer's instructions. Once done, remove to sealed container, and place in freezer for an hour or two to "ripen" and firm up.
Scoop it up when ice cream is firm... and enjoy!

Nutrition Facts

Blueberry Ice Cream

Amount Per Serving (1 (1/2 cup) serving)

Calories 258 Calories from Fat 162

% Daily Value*

Fat 18g28%

Saturated Fat 11g69%

Cholesterol 64mg21%

Sodium 109mg5%

Potassium 114mg3%

Carbohydrates 20g7%

Sugar 18g20%

Protein 3g6%

Vitamin A 765IU15%

Vitamin C 3.7mg4%

Calcium 70mg7%

Iron 0.2mg1%

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

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31
Jan
2015

Baked Parmesan Chicken

categories: Chicken, Main Dishes

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Baked Parmesan Chicken is easy to make baked chicken breasts with a creamy Parmesan cheese coating! Delicious, and only takes 5 minutes prep!

A couple of nights ago I made Baked Parmesan Chicken for dinner. I didn’t use a recipe but just made it up as I went along. Sometimes experimenting is the way I find a recipe to keep.

The chicken took only 5 minutes to prep, then it baked in the oven while I didn’t even give it another thought (how rude of me). How easy is that? It was DELICIOUS.

It was one of those nights where we seriously considered “just having a bowl of cereal for dinner”. Earlier that day I thawed chicken breasts, but both my husband and I were so exhausted at dinner time after a long workday, we wanted something “simple”.

I ended up deciding to just throw the chicken breasts in the oven and let them bake. We figured we needed the protein more than we needed a bowl of cereal… haha!

Anyways, the chicken turned out wonderful! I based the “recipe” (if you can call it that!) on an old recipe I have that uses mayonnaise as one of the ingredients in a wonderful bread. Sounds weird, huh? But wait – it’s amazing! (Here’s the original recipe: Italian Biscuit Flat Bread).

So, for this dish I went with what I thought would taste good on chicken, and poof- dinner was served, and we really liked it! Hope you will give it a try! Here’s how to make this dish:

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

How To Make Baked Parmesan Chicken

Boneless, skinless chicken breasts are lightly seasoned with salt, pepper, Italian seasoning, garlic powder, and thyme.

Believe it or not, mayonnaise is spread over the entire top surface of the chicken. this helps the Parmesan to adhere to the chicken AND keeps the chicken moist (trust me… it works!)

Bake The Parmesan Chicken

Cover the top of the chicken with grated Parmesan cheese, then sprinkle with paprika and parsley. Throw it in a preheated oven at this point! SEE HOW EASY THE PREP WAS?

Baked Parmesan chicken is cooked (uncovered) at 350°F. for 45 minutes. This is how it looks when it comes out of the oven. The chicken breasts should be lightly browned on top.

And that’s it! This is one of the easiest recipes I know of, and the best part is it tastes GOOD! You can make the other side dishes while the chicken is baking. EASY PEASY!

We always enjoy this simple dish, especially when served with mashed potatoes and a small green salad on the side.

Hope you will give this recipe a try. It’s so easy and will save you LOTS of time fixing a yummy dinner your family will enjoy!

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

Looking For More CHICKEN Recipes?

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

Want More Recipes? Get My FREE Newsletter!

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

There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
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↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Baked Parmesan Chicken

Prep Time

5 mins

Cook Time

45 mins

Total Time

50 mins

Baked Parmesan Chicken is easy to make baked chicken breasts with a creamy Parmesan cheese coating! Delicious, and only takes 5 minutes prep!

Category: Entree

Cuisine: American

Keyword: parmesan chicken

Servings: 4 servings

Calories Per Serving: 211 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

4 chicken breasts , boneless, skinless
1 dash Salt and pepper (to season chicken)
1 dash Italian seasoning (to season chicken)
1 dash Garlic powder (to season chicken)
1 dash Thyme (dried - to season chicken)
4 teaspoons mayonnaise
1/2 cup Grated Parmesan cheese
1 dash Paprika (for garnish)
1 dash Dried Parsley (for garnish)

US Customary - Metric

Instructions

Preheat oven to 350 degrees. Spray a baking pan with non-stick spray.
Sprinkle the chicken breasts with salt, pepper, Italian seasoning, and dried thyme. (Don't need to measure, just season the meat with a good sprinkling of each of the spices.)
Spread 1 teaspoon mayonnaise over the entire top surface of each chicken breast, to cover.
Sprinkle the top of each chicken breast with the Parmesan cheese shreds (to cover the mayonnaise). Press down the cheese if necessary, to adhere it to the mayo.
Place chicken breasts into a baking pan. Bake chicken, uncovered, at 350 degrees for 45 minutes. Remove from oven. Sprinkle top of each chicken breast with paprika and dried parsley. Serve, and enjoy!

Nutrition Facts

Baked Parmesan Chicken

Amount Per Serving (1 piece)

Calories 211 Calories from Fat 81

% Daily Value*

Fat 9g14%

Saturated Fat 3g19%

Cholesterol 85mg28%

Sodium 358mg16%

Potassium 433mg12%

Protein 28g56%

Vitamin A 140IU3%

Vitamin C 2.1mg3%

Calcium 151mg15%

Iron 0.7mg4%

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

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30
Jan
2015

Chocolate Raspberry Sundae Sauce

categories: Canning And Preserving, Chocolate, Sauces and Dressings

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Chocolate Raspberry Sundae Sauce is a great topping for ice cream or cake! Learn how to can this thick chocolate sauce for long term storage!
Last year I found this recipe for Chocolate Raspberry Sundae Sauce in a book I received as a gift from my husband, called “Ball Complete Book of Home Preserving”. It’s where I found this absolutely DELICIOUS recipe for this yummy dessert topping! The book has 400 different recipes for home canning that I am so excited about, since I love to make jams and jellies, and have now also begun pressure canning veggies from our garden. This chocolate raspberry sundae sauce is one of my more recent finds!

One of the recipes that caught my eye was this one. Chocolate Raspberry Sundae Sauce. Are you kidding me? I could hardly wait to try it out. I made a batch last summer, after going raspberry picking at a local U-Pick farm. The recipe did not disappoint!

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

Chocolate And Raspberry Flavors Are A Winning Combination!

The flavors of the raspberries and the chocolate come together well in this thick, sweet sauce. The sauce is fantastic served on top of ice cream, brownies, pound cake, cheesecake, etc. When serving it over ice cream, I warmed it up just a bit, and it was perfect!

I gave away several jars of this chocolate raspberry sundae sauce for birthdays and Christmas last year… guess I will need to make some more very soon! If you are NOT canning it for long term storage, then make sure you keep the jars of sauce stored in refrigerator. It will only last short-term, but could still be given as gifts, or enjoyed with dessert!

I used some of these fresh raspberries that I picked for the sauce. Nothing beats the flavor of sun-kissed fresh raspberries!

Chocolate Raspberry Sundae Sauce Is Canned In A Water Bath Canner

Once the jars are filled per instructions (see printable recipe below), they are canned. This is a photo of the jars in my water bath canner, ready for processing. The process is simple and doesn’t take too much time to process jars of this sauce to make them stable enough for long term storage.

Ready To Enjoy!

And there you have it… cute little jars of chocolate raspberry sundae sauce. It’s a perfect topping for ice cream or cake! I’ve even used it on cheesecake, with great results! You could even eat it straight from the jar (not that I have any experience with THAT- wink wink).

This chocolate raspberry sundae sauce is packed with decadent flavor, and I am sure you will love it!

See how thick the chocolate raspberry sundae sauce turns out? It really is delicious!!!

Hope you will give this recipe for chocolate raspberry sundae sauce a try. You will love it! Thank you for stopping by, and I hope you will come back soon.

Looking For More SAUCE Recipes?

You can find all of my recipes in the Recipe Index, which is located at the top of the page. I have some wonderful recipes for a variety of sauces, 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!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
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Have a fantastic day!

Recipe Source: “Ball Complete Book of Home Preserving”, page 188, published by Robert Rose, Inc.

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Chocolate Raspberry Sundae Sauce

Prep Time

15 mins

Cook Time

10 mins

Total Time

25 mins

Chocolate Raspberry Sundae Sauce is a perfect topping for ice cream or cake! Learn how to can this thick chocolate flavored sauce for long term storage!

Category: Dessert Sauce

Cuisine: American

Keyword: chocolate raspberry sundae sauce

Servings: 6 8 oz. jars

Calories Per Serving: 60 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1/2 cup unsweetened cocoa powder
1 package powdered pectin (1.75 ounces)
4 1/2 cups crushed red raspberries
4 Tablespoons fresh squeezed lemon juice
6 3/4 cups granulated sugar

US Customary - Metric

Instructions

First, get your water bath canner, lids, and canning jars ready to go (per normal canning procedures for cleaning/heating jars and lids).
Mix together the cocoa and pectin in a medium sized bowl until well combined. Set aside.
Put the crushed raspberries and the lemon juice in a large stainless steel saucepan. Whisk in the pectin/cocoa mixture, until it dissolves. Turn your stovetop heat to high; bring this mixture to a full boil. Stir frequently.
Once the fruit mixture is boiling, add the sugar all at one time. Stir to blend. Bring mixture to a full rolling boil; stir constantly so it doesn't burn. Boil it (a full, rolling boil) for 1 minute, then remove pan from heat, skim off any foam that has collected on top of the sauce, and discard.
Ladle the HOT sauce into your hot, prepared jars. Be sure to leave 1/4 inch headspace. Remove any air bubbles that may be trapped in jar. Adjust the headspace (if needed). Add additional sauce if necessary to maintain 1/4' headspace. Wipe the rim of the jar to remove any residual sauce (to ensure a good seal). Center the lid on the jar, then screw the jar band down to finger-tip tight resistance.
Carefully place the jars into your canner. Make sure the jars are completely covered with water (fill about an inch over the top of the jars). Bring the water in the canner to a boil, then cover, and process jars for 10 minutes. After 10 minutes, remove the canner lid. Wait an additional 5 minutes, then remove the jars to a dish towel to cool. Do not move the jars around while they cool. You should hear the jars make a "ping" sound several minutes later, as they seal.
Once jars have sealed and are completely cooled, place them in storage or pantry.

Nutrition Facts

Chocolate Raspberry Sundae Sauce

Amount Per Serving (1 Tablespoon)

Calories 60

% Daily Value*

Sodium 1mg0%

Potassium 15mg0%

Carbohydrates 15g5%

Sugar 14g16%

Vitamin C 1.7mg2%

Calcium 2mg0%

Iron 0.1mg1%

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

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28
Jan
2015

Homemade Amaretto

categories: Beverages, Italian

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Make homemade amaretto, a sweet Italian almond flavored liqueur, inexpensively at home! It’s easy, and can be used for cocktails or in other recipes.
I recently whipped up some homemade Amaretto. It was so easy to make, and it only took a few minutes. I wanted to have it on hand, to use in a few recipes, but didn’t want to go to the store to buy an entire bottle just for a small amount needed.

Really… why pay some serious bucks for an entire bottle, when all you need might be 1/4 cup for a recipe? So I decided to make my own! If you are familiar with Amaretto, you know that it is a sweet, almond-flavored Italian liqueur.

A lot of people use it in cocktails, but it can also be used in numerous recipes. I adapted a recipe I’ve had for years, and ended up making a small bottle of amaretto (approx. 13-14 ounces) that will be more than enough for several recipes, plus a few more.

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

Is Homemade Amaretto Easy To Make?

Homemade Amaretto is totally easy to make. You do need to have a bottle of cheap vodka in order to make this amaretto (you need 1 cup).

I happened to have a bottle stuck away because I make my own vanilla extract, and use that as the base (but that’s a completely different recipe, right?)

So How Do You Make Homemade Amaretto?

Making the amaretto is very easy! Water, granulated sugar and brown sugar are cooked in a saucepan, on medium heat, until the sugars are dissolved.

Bring this mixture to a boil, then remove the pan from the heat. Let it cool completely.

Add Extracts

After the homemade amaretto has cooled completely, add the vodka, pure almond extract and vanilla extract, and stir to combine.

Have a clean jar ready for the homemade amaretto. Use a funnel to pour the cooled homemade amaretto liqueur into the bottle.

Into the bottle goes the homemade amaretto. It sure smells good! In fact, even a year or two later, I occasionally open the bottle just to smell this liqueur… it smells heavenly!

Put a label on the bottle, add a cork or screw top to seal it, and store your homemade amaretto in a cool, dark place.

If you are interested in making this recipe, you will discover you can make your own homemade amaretto for a fraction of the cost of buying it at a store. Hope you will consider giving this recipe a try.

I’ve also made homemade crème de menthe liqueur in your own kitchen, which can be used in cocktails or many baked goods! You can find my blog post with the recipe HERE.

Thanks for stopping by. Don’t forget to check out ALL my recipes in the Recipe Index, which is located at the top of the page. Have a great day!

Want More Recipes? Get My FREE Newsletter!

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

There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
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Recipe inspired by: Todd Wilbur’s Top Secret Recipe’s version of DiSaronno Amaretto

↓↓ PRINTABLE RECIPE BELOW ↓↓

4.5 from 2 votes

Homemade Amaretto

Prep Time

10 mins

Cook Time

5 mins

Total Time

15 mins

Make homemade amaretto, a sweet Italian almond flavored liqueur inexpensively at home! It's easy, and can be used for cocktails or in other recipes.

Category: Liqueur

Cuisine: Italian

Keyword: amaretto

Servings: 14 ounces ( 1 oz. per serving)

Calories Per Serving: 85 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1/2 cup water
1/2 cup granulated sugar
1/4 cup dark brown sugar + 1 Tablespoon
1 cup vodka
1 Tablespoon almond extract (extract with no added oils)
1 1/4 teaspoons vanilla extract

US Customary - Metric

Instructions

In a medium pan, add the water, granulated sugar and brown sugar. Mix to combine. Cook over medium heat, stirring to dissolve sugars.
Bring the mixture to a boil; if all the sugar has dissolved, remove the pan from the heat. Set aside and let the hot syrup cool for 10-15 minutes.
To the cooled mixture, add the vodka, almond extract, and vanilla extract. Mix well, to combine.
Pour amaretto into a clean bottle using a funnel. Place cork or a top on the bottle to seal it. Store in pantry or cool, dark place.
Enjoy!

Recipe Notes

Note: Recipe inspired by: Todd Wilbur's Top Secret Recipe's version of DiSaronno Amaretto

Nutrition Facts

Homemade Amaretto

Amount Per Serving (1 ounce)

Calories 85

% Daily Value*

Sodium 1mg0%

Potassium 5mg0%

Carbohydrates 11g4%

Sugar 11g12%

Calcium 3mg0%

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

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27
Jan
2015

Teriyaki Chicken Rice Bowl

categories: Asian, Chicken, Main Dishes

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A teriyaki chicken rice bowl is a yummy one dish meal, with chicken, broccoli, cabbage and green onions, in a teriyaki glaze, served on a bed of rice.
Years ago I loved occasionally buying a teriyaki chicken rice bowl for lunch from a local Japanese restaurant near my office. It was always a delicious meal! I loved the simple goodness of the chicken, rice, veggies, and the delicious teriyaki glaze on top of the whole thing. Scrumptious!

Recently I decided to make a similar dish for dinner for my husband and I to (hopefully) enjoy. I steamed some rice and broccoli, sauteéd some green cabbage with green onion and a little bit of soy sauce, and pan-seared some lightly seasoned chicken strips. These were then coated with a teriyaki glaze, and layered in a bowl with extra teriyaki glaze on top, and presto! A filling, tasty, relatively inexpensive, and healthy Teriyaki Chicken Rice Bowl was cooked and devoured!

The “recipe” I came up with is so simple, I hardly can call it a “recipe”. But for purposes of this little blog, that is, in fact, what I will call it. Okey-dokey?

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

How To Make A Teriyaki Chicken Rice Bowl

Hope you will give this easy to fix dinner a try. I really think you’re gonna like it! Start by cooking shredded green cabbage with green onion.

Add a tiny bit of soy sauce, once the cabbage has cooked down.

Cook the broccoli, using whatever method you prefer. I steamed the broccoli florets on top of my rice cooker, which was easy-peasy!

Prepare The Chicken

Cut the boneless, skinless chicken breasts into strips. Season them lightly with salt, pepper, and garlic powder. Pan sear the chicken in hot oil on all sides until light brown and cooked through.

Once the chicken is fully cooked, add the teriyaki glaze to the skillet. Stir often and turn the chicken to coat the pieces with glaze on all sides. Continue cooking until the chicken is heated through.

Time To Build The Teriyaki Chicken Rice Bowl

Place steamed white rice on the bottom of the bowl. Divide the rice evenly between both bowls.

Top the rice with the cabbage and green onion mixture, and then follow that with steamed broccoli.

Lay the hot teriyaki chicken strips. I spooned a bit more of the glaze over the teriyaki chicken rice bowl. Sprinkle the chicken strips with sliced green onions and sesame seeds. Ready to eat!

Hope you enjoy this delicious, all in one teriyaki chicken rice bowl! Thank you for stopping by… I hope you come back soon. Have a great day!

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↓↓ PRINTABLE RECIPE BELOW ↓↓

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Teriyaki Chicken Rice Bowl

Prep Time

20 mins

Cook Time

10 mins

Total Time

30 mins

A teriyaki chicken rice bowl is a yummy one dish meal, with chicken, broccoli, cabbage and green onions, in a teriyaki glaze, served on a bed of rice.

Category: Dinner, Entree

Cuisine: Asian

Keyword: teriyaki chicken rice bowl

Servings: 2 servings

Calories Per Serving: 651 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

2 cups cooked white rice
2 cups cooked broccoli
1 1/2 cups chopped green cabbage
1 stem green onion (white and green parts), sliced
2 Tablespoons olive oil (for cooking cabbage)
2 Tablespoons water
1 Tablespoon soy sauce
2 boneless , skinless, chicken breasts, sliced lengthwise into thin strips
Salt , Pepper, Garlic Powder (to season chicken breasts)
2 Tablespoons olive oil
1 teaspoon sesame oil (optional)
1/2 cup teriyaki glaze (NOT teriyaki sauce... make sure you buy the GLAZE)
Additional sliced green onion and sesame seeds , for garnish (optional)

US Customary - Metric

Instructions

Pre-cook the rice. Keep warm.
Steam or precook the broccoli. Keep warm.
In a large skillet, heat 2 Tablespoons olive oil until very hot. Add the chopped cabbage and the green onion. Stir fry the cabbage for several minutes. Add 2 Tablespoons water, some salt and pepper (for seasoning), and continue cooking for a total of about 5 minutes. Cabbage should have cooked down. Add 1 Tablespoon soy sauce to cabbage. Stir well, to combine, then remove skillet from heat.
In separate skillet, heat 2 Tablespoons olive oil and sesame oil until very hot. Lightly season the chicken pieces with salt, pepper, and a little garlic powder. Add chicken strips to the oil once skillet is very hot. Sear the strips for several minutes, then turn over and cook the other side for a few minutes, until chicken is fully cooked. Chicken should be light golden brown. Turn the heat down to low; add the teriyaki sauce to the skillet. Coat chicken with sauce (spoon it over the pieces), then turn each piece over, to fully coat. Heat fully. Once hot, remove pan from heat.
Reheat rice, cabbage or broccoli in microwave, if necessary.
In serving bowl, place 1 cup of cooked rice. Level it out. Place half of the cabbage on top of the rice. Layer half of the broccoli on top of the cabbage. Place half the chicken strips on top of the broccoli. Spoon additional teriyaki glaze over the chicken. Sprinkle with additional sliced green onions, and sesame seeds, if desired. Serve and enjoy!

Nutrition Facts

Teriyaki Chicken Rice Bowl

Amount Per Serving (1 serving)

Calories 651 Calories from Fat 234

% Daily Value*

Fat 26g40%

Saturated Fat 4g25%

Cholesterol 72mg24%

Sodium 3455mg150%

Potassium 1031mg29%

Carbohydrates 65g22%

Fiber 4g17%

Sugar 13g14%

Protein 36g72%

Vitamin A 650IU13%

Vitamin C 101.7mg123%

Calcium 103mg10%

Iron 3.1mg17%

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

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