Jan
2023

Easy Tamale Pie

categories: Beef, Casseroles, Main Dishes, Mexican / Southwestern
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Easy Tamale Pie is a delicious meal featuring ground beef, tomatoes, onions, corn and Mexican spices, topped with a cornbread-style crust.
Easy Tamale Pie is a delicious meal featuring ground beef, tomatoes, onions, corn and Mexican spices, topped with a cornbread-style crust.

Years ago I found a recipe for tamale pie in one of my old cookbooks. I made a couple slight changes to the original recipe, and this recipe for easy tamale pie was “born”. I recently cooked it again and took photos so I could share it here on my blog.

Tamale pie is very simple to prepare, and this recipe makes 8 servings. Since there’s only two of us at home now, the yummy leftovers can be enjoyed for several days!

My husband and I enjoy reheating a slice of tamale pie for a quick lunch, since we both work from home! Let me show you how to make this delicious meal. 

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

Prepare The Filling for The Easy Tamale Pie

Heat oil in a large skillet on medium heat. Add ground beef and chopped yellow onion to the hot oil, and cook until the meat is fully cooked and browned, and the onions are tender.

Stir the meat and onions often as they cook. When the meat is cooked through, tilt the skillet and use a spoon to remove any accumulated grease from the skillet. Discard the grease. 

Ground beef and chopped onions are cooked in oil in a large skillet.Accumulated grease is removed and discarded from the ground beef in the skillet.

Add a can of corn (drained) and a can of diced tomatoes (including juice) to the skillet. Sprinkle with salt, chili powder, and ground cumin, and stir to combine them with the ground beef.

NOTE: If you want (optional) to add diced green chilis, sliced olives, or jalapeños to the dish to make it spicier, this is the time to add these ingredients!

Cook this mixture (uncovered) on medium-low heat for 15 minutes, then remove the skillet from the heat and set aside.

Corn, diced tomatoes and Mexican spices are added to the cooked meat in skillet.The ground beef filling for the easy tamale pie cooks for 15 minutes in skillet.

Prepare The Batter For The Cornbread-Style Topping

While the ground beef filling is cooking, make the batter to top the easy tamale pie. Whisk cornmeal, flour, sugar, baking powder, salt, milk, and egg in a large bowl until a lump-free batter is formed.

A batter is made to pour on the tamale pie to form a top crust.

Assemble The Tamale Pie

Lightly grease a 9″ pie pan with non-stick baking spray on the bottom and sides. TIP: **If you do not have access to a 9″ pie pan, you can make this in a greased 9 x 9 baking dish.**

Add the ground beef filling to the pie pan, spreading it out with a spoon to cover the pan. Slowly pour the cornmeal batter over the top of this mixture until the meat filling is covered

NOTE: You MAY have a few Tablespoons of batter left, depending on the dish you use. You do not have to use it all. However, make sure the pie dish is full and the batter covers the filling!

Time To Bake!

Bake the easy tamale pie at 425°F. for 25-30 minutes. It is done when a toothpick inserted into the top of the tamale pie comes out clean. The tamale pie should also be nicely browned on top.

NOTE: Sometimes people add grated cheese to the top of the tamale pie halfway through the baking time. We don’t add it, but I’m letting you know in case you’re interested.

Filling for the easy tamale pie is spread into a deep dish pie pan.Cornbread-style batter is poured on top of the beef tamale pie filling before baking.The easy tamale pie is nicely browned as it is removed from the oven after baking.

Time To Serve The Easy Tamale Pie

When the tamale pie is finished baking, remove it from the oven and transfer it to a wire rack. Let it cool for 5-6 minutes before slicing it for serving.

Once the tamale pie has cooled slightly, slice it into 8 pie-shaped wedges. Transfer the slices to plates, and serve immediately. This time, I served it with lemon garlic cauliflower rice on the side.

NOTE: The first time I made this, I wasn’t sure it would be “sliceable”  Yes… it will be, once cooled slightly! Use a spatula to transfer the slices to each plate. If desired, garnish each slice with a dollop of sour cream. 

Slices of the tamale pie have been cut and removed, revealing the beef filling inside.A slice of easy tamale pie on a white plate, with cauliflower rice on the side.

I really hope you enjoy easy tamale pie, and have the opportunity to make it for those you love. Thanks so much 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 GREAT day!

Looking For More TexMex-Inspired Recipes?

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 TexMex-inspired meals for you to choose from, including:

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Recipe adapted from: Jean O’Brien in the book “Church Suppers”, page 256, published in 2005 by Black Dog and Leventhal Publishers

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Easy Tamale Pie
Prep Time
25 mins
Cook Time
25 mins
Total Time
50 mins
 

Easy Tamale Pie is a delicious meal featuring ground beef, tomatoes, onions, corn and Mexican spices, topped with a cornbread-style crust.

Category: Main Dish
Cuisine: Southwestern
Keyword: easy tamale pie
Servings: 8
Calories Per Serving: 292 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For Filling:
  • 2 teaspoons vegetable oil
  • 1 pound ground beef
  • ½ cup chopped yellow onion
  • 15.2 ounce can whole kernel corn drained
  • 14.5 ounce can diced tomatoes do NOT drain
  • 1 teaspoon chili powder
  • ¼ teaspoon ground cumin
  • ½ teaspoon salt
For Top Crust:
  • ½ cup yellow cornmeal
  • ½ cup all purpose flour
  • 1 cup milk
  • 1 large egg
  • 1 Tablespoon granulated sugar
  • 1 teaspoon baking powder
  • ½ teaspoon salt
US Customary - Metric
Instructions

  1. Preheat oven to 425°F.  Lightly grease a 9" deep dish pie pan or a 9" x 9" baking dish

  2. Heat oil in a large skillet on medium heat. Add ground beef and onions: cook until meat is browned and fully cooked, stirring often Remove/discard accumulated grease.

  3. Add corn, tomatoes, salt, chili powder, and ground cumin to meat, stirring to combine. **If adding optional ingredients (olives, green chilis, jalapeños), do it now.** Cook (uncovered) on medium-low heat for 15 minutes, stirring occasionally. Remove from heat; set skillet aside.

  4. In a large bowl, whisk cornmeal, flour, sugar, baking powder, salt, milk, and egg together until smooth and lump-free.

  5. Spoon beef mixture to greased pie pan, spreading evenly. Slowly pour cornmeal batter over the top until meat filling is covered NOTE: You MAY have a few Tablespoons of extra batter left, depending on dish you use. You do not have to use it all. Just make sure pie dish is full and batter covers the filling!

  6. Bake at 425°F. for 25-30 minutes. It's done when a toothpick inserted into the top/middle comes out clean, and top crust is nicely browned. **NOTE: If desired (OPTIONAL), add grated cheese on top of the pie halfway through baking time.

  7. When tamale pie is finished baking, remove it from oven; transfer to a wire rack. Let cool 5-6 minutes before slicing. Once slightly cooled, cut pie into 8 wedges. Transfer slices to individual plates, and serve. Enjoy!

Nutrition Facts
Easy Tamale Pie
Amount Per Serving (1 slice (1/8 of total))
Calories 292 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 4g25%
Trans Fat 1g
Polyunsaturated Fat 2g
Monounsaturated Fat 5g
Cholesterol 63mg21%
Sodium 428mg19%
Potassium 548mg16%
Carbohydrates 31g10%
Fiber 3g13%
Sugar 7g8%
Protein 17g34%
Vitamin A 368IU7%
Vitamin C 8mg10%
Calcium 94mg9%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Easy Tamale Pie is a delicious meal featuring ground beef, tomatoes, onions, corn and Mexican spices, topped with a cornbread-style crust.


Jan
2023

Creamy Sesame Vinaigrette

categories: Sauces and Dressings
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Creamy Sesame Vinaigrette is easy to make in under 5 minutes! It’s delicious, and tastes great on mixed green salads or roasted asparagus.
Creamy Sesame Vinaigrette is easy to make in under 5 minutes! It's delicious, and tastes great on mixed green salads or roasted asparagus.

Do you like making salad dressings and vinaigrettes at home? I do, because it’s convenient, budget-friendly and I can control the ingredients. It’s easy to make most homemade salad dressings, with minimal time involved. This recipe yields about twelve servings (2 Tablespoons per serving), so you can enjoy it on quite a few salads.

This creamy sesame vinaigrette has a slight “Asian” flavor, thanks to the addition of sesame seed oil. Sesame oil is used in many Asian dishes, and is made from pressed sesame seeds. You can learn more information about this flavored oil here.

Whisk the ingredients together and POOF! In only a few minutes you will have this creamy sesame vinaigrette ready. It is fantastic on green salads, and tastes wonderful drizzled over roasted asparagus! Here’s how simple it is to make.

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

What Ingredients Will I Need?

This vinaigrette requires only 5 ingredients to make, and they’re pretty common ingredients! The five ingredients are white wine vinegar, light mayo, honey, sesame oil, and Dijon mustard.

NOTE: You can also add white sesame seeds or red chili flakes, if you want. I’ve done both! That is completely OPTIONAL, and it is perfectly fine to leave them out. 

Sesame oil can be found in the Asian section of grocery stores, and it can be stored in the pantry. If you don’t have access to white wine vinegar, regular white vinegar can be substituted, as well.

Ingredients that are used to make the creamy sesame vinaigrette.

Let’s Make Some Creamy Sesame Vinaigrette

Measure all ingredients for the salad dressing into a medium bowl. Mix the ingredients together using a whisk OR a fork, and continue to whisk until the ingredients are fully blended.

NOTE: If you are adding the (optional) sesame seeds (or red pepper flakes), stir them into the vinaigrette once mixed.

Vinaigrette ingredients are measured into a medium sized bowl for mixing.A whisk or electric mixer can be used to combine the creamy sesame vinaigrette ingredients.

Storing The Vinaigrette

Pour the creamy sesame vinaigrette into an airtight container or small jar using a funnel. You will end up with about  ¾ cup of salad dressing, which yields approx. twelve servings (2 T. each). 

The vinaigrette can be used at this point, if necessary. Store this salad dressing in the refrigerator until well-chilled to get the BEST flavor! This gives the vinaigrette time to let those yummy flavors intermingle!

Creamy sesame vinaigrette can be stored in an airtight bottle in the refrigerator

Using The Creamy Sesame Vinaigrette

Use creamy sesame vinaigrette on a variety of mixed green salads or main course salads. This salad dressing adds so much flavor, you’ll be surprised.

Another way to enjoy this versatile salad dressing is to drizzle the dressing over roasted asparagus! It’s a great way to give the veggies a POP of bright flavor!

Use the creamy sesame vinaigrette to top a garden salad or main course salad.Roasted asparagus taste great when drizzled with the creamy sesame vinaigrette.

I hope you’ll enjoy this simple, flavor-packed salad dressing on a favorite green salad! Any leftover salad dressing can be stored in an airtight container in the refrigerator.

Thank you for taking time out of your busy day to stop by this website. I invite you to come back soon for more family-friendly recipes. Take care, may God bless you, and have a GREAT day!

Looking For More SALAD DRESSING 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 salad dressings for you to choose from, including:

Want More Recipes? Get My FREE Newsletter!

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

There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
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Creamy Sesame Vinaigrette
Prep Time
5 mins
Cook Time
0 mins
Total Time
5 mins
 

Creamy Sesame Vinaigrette is easy to make in under 5 minutes! It's delicious, and tastes great on mixed green salads or roasted asparagus.

Category: Salad Dressing
Cuisine: American
Keyword: creamy sesame vinaigrette
Servings: 12 (2 T. per serving)
Calories Per Serving: 44 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 3 Tablespoons light mayonnaise
  • 6 Tablespoons honey
  • 3 Tablespoons white wine vinegar
  • 5 teaspoons Dijon mustard
  • ½ teaspoon sesame oil
Additional Add-Ins (optional)
  • 1 teaspoon white sesame seeds
  • 1 pinch red chili pepper flakes
US Customary - Metric
Instructions

  1. Place mayonnaise, honey, vinegar, Dijon, and sesame oil in a medium bowl. Mix, using a whisk or an electric mixer. Continue to mix or whisk until completely blended. NOTE: If adding the (optional) sesame seeds or red chili pepper flakes, stir them into vinaigrette once mixed.

  2. Pour vinaigrette into an airtight container or jar using a funnel. You will end up with about ¾ cup of salad dressing.  The vinaigrette can be used immediately, if necessary.

  3. For BEST flavor, store the vinaigrette in the refrigerator until well-chilled before using. This lets all those yummy flavors have time to intermingle!

  4. Store leftover vinaigrette in an airtight container in refrigerator. Enjoy!

Nutrition Facts
Creamy Sesame Vinaigrette
Amount Per Serving (2 Tablespoons)
Calories 44 Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 0.1g1%
Trans Fat 0.002g
Polyunsaturated Fat 1g
Monounsaturated Fat 0.3g
Cholesterol 1mg0%
Sodium 53mg2%
Potassium 11mg0%
Carbohydrates 9g3%
Fiber 0.1g0%
Sugar 9g10%
Protein 0.1g0%
Vitamin A 4IU0%
Vitamin C 0.1mg0%
Calcium 2mg0%
Iron 0.1mg1%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Creamy Sesame Vinaigrette is easy to make in under 5 minutes! It's delicious, and tastes great on mixed green salads or roasted asparagus.


Jan
2023

Maple Butternut Squash with Pecans and Cranberries

categories: Side Dishes, Vegetable Dishes
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Maple Butternut Squash, roasted with pecans and cranberries and drizzled with maple syrup is a fantastic, delicious veggie side dish for 4!Maple Butternut Squash, roasted with pecans and cranberries and drizzled with maple syrup is a fantastic, delicious veggie side dish for 4!

This summer I grew several small butternut squash in our little backyard raised bed garden, and was thrilled with the results. I had fun cooking them in various ways, using both new and older recipes to enjoy this delicious “winter” squash. I’ve posted a couple of those recipes here on the blog.

Today I want to share with you one of the ways we enjoyed eating butternut squash this Fall where I used a larger, store bought squash. This recipe for maple butternut squash is delicious, easy to prepare, and is wonderful to serve for a simple weeknight meal or a holiday feast!

The dish can be made using either a bag of (store bought) fresh butternut squash cubes (peeled, cubed), OR by using a fresh, large butternut squash.

Already cubed store bought squash is convenient and saves time, but I prefer fresh butternut squash, and peel and cut it myself. Do whatever is most convenient, budget friendly, or time-saving for you! Here’s how to make this dish (shown using whole, fresh butternut squash):

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

Prepare The Butternut Squash

Make sure to preheat your oven to 400°F. This recipe doesn’t take too long at all to prep, so you want your oven hot, and ready to go! You will also need to line a large baking sheet with parchment paper.

If you prefer to use already peeled and cut squash, you will need to purchase a 20 oz. bag. When using a fresh, whole butternut squash, buy a rather large one, as you will need 4 cups of the peeled, cubed squash.

Use a vegetable peeler to completely peel the squash. Cut thin slices off of both ends, then carefully slice the squash in half, lengthwise.

Scoop out the seeds (discard), then turn the squash halves over (seed hole facing down). Slice the squash halves into 1″ wide pieces across the width, then cut into bite sized cubes (about 1″ each).

Butternut squash is peeled, seeds removed, sliced into half-rings, then into bite-sized cubes.

Place four cups of the butternut squash cubes (or the 20 oz. bagged cubes) into a large bowl. Drizzle with oil, pure maple syrup, and then add ground cinnamon, sea salt and cayenne pepper.

Stir these ingredients well, to make sure all the squash cubes are well-coated with oil, syrup and spices.

Spices, maple syrup and oil are added to the cubed butternut squash in a large bowl.Seasonings, oil and maple syrup are stirred with the butternut squash until coated.

Bake The Maple Butternut Squash

Transfer the squash cubes to the parchment paper-lined baking sheet, and spread them out, so they’re in a single layer for baking.

Bake the butternut squash at 400°F for 15 minutes, then remove the pan from the oven.

Seasoned maple butternut squash cubes are spread in single layer on parchment paper for baking.

Immediately sprinkle the squash with pecan halves and the dried cranberries. Toss these ingredients, then re-spread them back out in a single layer. Continue baking (at 400°F) for 12-15 more minutes.

The maple butternut squash is done when a knife can be easily inserted into the squash (soft inside). It should have also begun to caramelize on the outside. Remove the pan from the oven once done, and prepare to serve this dish.

Dried cranberries and pecan halves are stirred into butternut squash halfway through baking time.

Serve The Maple Butternut Squash With Pecans And Cranberries

Transfer the roasted maple butternut squash, pecans and cranberries onto a serving platter or into a serving bowl. Drizzle the squash with the remaining amount of maple syrup, if desired.

This final drizzle of syrup is optional, but I highly recommend it. This final touch of syrup gives the veggie dish a perfect finishing touch of sweetness! Serve while the squash is hot.

You’ll enjoy soft, tender, cinnamon scented butternut squash, and crunchy roasted pecans. With the tangy sweetness of dried cranberries and slight heat from the cayenne, you’ll have a delicious dish. It’s a wonderful blend of flavor and texture!

The maple butternut squash with pecans and cranberries is served on a white platter.Roasted maple butternut squash is drizzled with additional maple syrup before serving.

I really hope you have the chance to try this yummy side dish, and trust you’ll enjoy it as much as we do! It’s a wonderful vegetable dish that can be made and enjoyed year round!

Thanks for visiting this website today, and I invite you to come back soon for more family-friendly recipes. Take care, and have a GREAT day!

Looking For More BUTTERNUT SQUASH 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 butternut squash recipes for you to enjoy, including:

Interested In More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1st and 15th) with recipes, tips, etc..
 I would be honored to have you 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, where you can submit your e-mail address to be added to my mailing list.

Find Me On Social Media:

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Author's signature

Recipe adapted from: https://www.theendlessmeal.com/maple-roasted-butternut-squash/

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Maple Butternut Squash with Pecans and Cranberries
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
 

Maple Butternut Squash, roasted with pecans and cranberries and drizzled with maple syrup is a fantastic, delicious veggie side dish for 4!

Category: Side Dish, Vegetable Dish
Cuisine: American
Keyword: maple butternut squash
Servings: 4
Calories Per Serving: 232 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 4 cups cubed butternut squash
  • 1 Tablespoon vegetable oil or other neutral oil
  • 1½ Tablespoons pure maple syrup
  • ½ teaspoon ground cinnamon
  • ½ teaspoon sea salt
  • ¼ teaspoon cayenne pepper
  • ½ cup pecan halves
  • ⅓ cup dried cranberries
Additional For Finished Dish: (OPTIONAL, but good to drizzle on top! This is included in caloric calculation)
  • 1½ Tablespoons pure maple syrup
Instructions

  1. Preheat oven to 400°F.. Line a large baking sheet with parchment paper.

  2. Use vegetable peeler to remove peel from squash. Cut thin slices from both ends, then slice squash in half lengthwise. Scoop out/discard seeds. Turn squash over (seed hole face down). Slice squash into 1" wide pieces across width, then cut into bite sized cubes (about 1" each).

  3. Place 4 cups of cubes (or 20 oz. bagged cubes) into a large bowl. Drizzle with oil, maple syrup, ground cinnamon, sea salt and cayenne pepper. Stir well, to ensure squash cubes are well-coated with oil, syrup and spices. 

  4. Transfer squash to prepared baking sheet. Spread them out, so they're in a single layer for baking. Bake squash at 400°F for 15 minutes; remove pan from oven.

  5. Immediately add pecans and cranberries. Toss to combine, then spread in single layer; place pan back into oven. Continue baking 12-15 more minutes. Squash is done when a knife can be easily inserted (soft inside), and squash is slightly caramelized on the outside. Remove from oven.

  6. Transfer roasted maple butternut squash, pecans and cranberries onto a serving platter or into a serving bowl. Drizzle squash with remaining maple syrup, if desired. Serve hot, and enjoy!

Nutrition Facts
Maple Butternut Squash with Pecans and Cranberries
Amount Per Serving (1 (1/4 of total))
Calories 232 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 1g6%
Trans Fat 0.02g
Polyunsaturated Fat 5g
Monounsaturated Fat 6g
Sodium 298mg13%
Potassium 570mg16%
Carbohydrates 32g11%
Fiber 5g21%
Sugar 16g18%
Protein 3g6%
Vitamin A 14942IU299%
Vitamin C 30mg36%
Calcium 88mg9%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Maple Butternut Squash, roasted with pecans and cranberries and drizzled with maple syrup is a fantastic, delicious veggie side dish for 4!


Jan
2023

Sausage, Spinach & Veggie Skillet

categories: Chicken, Italian, Main Dishes
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Sausage, Spinach & Veggie Skillet is a tasty 1 pan meal, with chicken or Italian sausage, mushrooms, spinach, onions, garlic and bell peppers!
Sausage, Spinach & Veggie Skillet is a tasty 1 pan meal, with chicken or Italian sausage, mushrooms, spinach, onions, garlic and bell peppers!

If you’re looking for a delicious, yet healthy meal, you might want to check out this simple “one pan wonder” recipe! A sausage, spinach & veggie skillet comes together quickly, is easy to make, and tastes GREAT!

The finished dish can be served AS IS, or can be served on a bed of rice or pasta, or served along with rice or pasta. We usually have this meal on its own, especially if we are watching our calories!

There’s plenty of taste, texture, and color all on its own, to fill us, and to suit our taste buds! Here’s how to make this sausage, spinach & veggie skillet:

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

Prepare And Cook The Sausage

Whether you choose to use chicken sausage links (sliced), Italian sausage links (pork), or even ground Italian sausage, you can make this meal in one skillet. You can also remove the casing from the sausage links and cook the meat in bite sized pieces, if desired. 

FYI- For this recipe (and photos), I used one pound of chicken Italian sausage, casings removed, and the meat divided into bite-sized chunks.

Heat oil (avocado, olive, canola, or oil of choice) on medium-high heat in a large skillet until hot, but not smoking. Add one pound of sausage (sliced or in pieces) and half of a medium chopped yellow onion to the skillet.

Sauté this for 4-5 minutes, stirring often, until the sausage is lightly browned and almost fully cooked through. Add minced garlic to the skillet, and stir, to combine. Cook for 1 more minute, stirring often, so the garlic doesn’t burn and become bitter.

Chicken Italian sausage is portioned in large chunks and browned in oil with onions.Four minced garlic cloves are added to the pan-seared sausage pieces (or slices).

Add The Veggies

Once the sausage is fully cooked, add sliced cremini mushrooms (baby portobellos) and sliced bell peppers (use a colorful combo of red, green, yellow or orange).

Stir well, to combine, then cover the skillet, and turn the heat down to Medium. Cook for 3-4 minutes, stirring occasionally until vegies are tender.

A skillet of fully cooked chicken Italian sausage chunks, with onions and minced garlic.Sliced mushrooms, red, yellow and green bell peppers are added to the skillet.

Final Step Before It’s Ready To Serve

Once the mushrooms and veggies have cooked until tender, add the baby spinach leaves, and carefully toss to incorporate them into the dish. Continue cooking ONLY until the spinach leaves have wilted, and have reduced considerably in size.

When the spinach is fully wilted (and heated through), season with salt and black pepper to taste, and this dish is ready to be served.

Fresh baby spinach is added to the skillet and cooked only until wilted.When the spinach wilts, the sausage, spinach & veggie skillet is ready to serve.

Serving The Sausage, Spinach & Veggie Skillet

The sausage, spinach & veggie skillet can be served on top of steamed rice or pasta (or on the side), or it can be eaten just as it is! We prefer to enjoy this dish without the extra calories from the rice or pasta, but that is completely your choice!

The sausage pieces are full of flavor, and the colorful bell peppers, mushrooms, garlic, onions, and “good for you” spinach combine to make this a wonderful tasting, healthy meal!

Sausage, spinach & veggie skillet is served as is (less calories), OR with rice or pasta on the side.

I hope you have the chance to try this delicious dish, and trust you will enjoy it, too! Thank you for stopping by, and I invite you to come back again soon for more yummy recipes! Take care, God bless you, and have a GREAT day!

Looking For More Recipes Using CHICKEN or ITALIAN SAUSAGES?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have some delicious recipes that utilize either chicken sausages or traditional Italian sausages, 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 (1st and 15th) 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!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Author's signature

Recipe adapted from the book: “New Life Promise- Food Meets Faith”, by Isabel D. Price, page 76, published in 2019 by Live Smart Solutions, LLC

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Sausage, Spinach & Veggie Skillet
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
 

Sausage, Spinach & Veggie Skillet is a tasty 1 pan meal, with chicken or Italian sausage, mushrooms, spinach, onions, garlic and bell peppers!

Category: Main Dish
Cuisine: American
Keyword: sausage spinach veggie skillet
Servings: 4
Calories Per Serving: 295 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 4 teaspoons extra virgin olive oil (or oil of choice)
  • 1 pound Italian Chicken Sausage (or mild Italian-pork) cut in bite sized chunks or slices
  • ½ medium yellow onion diced
  • 4 cloves garlic minced
  • ⅓ medium green bell pepper
  • ⅓ medium red bell pepper
  • ⅓ medium yellow bell pepper or orange bell pepper
  • 8 ounces cremini mushrooms (baby portobellos) sliced
  • 2 cups fresh baby spinach
  • salt/pepper, to taste
US Customary - Metric
Instructions

  1. Heat oil on medium-high heat in a large skillet until hot, but not smoking. Add sausage (sliced or pieces) and chopped onion to skillet. Sauté for 4-5 minutes, stirring occasionally, until sausage is lightly browned and almost cooked through. Add minced garlic and stir, to combine. Cook for 1 minute, stirring often, so garlic doesn't burn/become bitter.

  2. Add mushrooms and bell peppers to skillet. Stir well, to combine, then cover skillet, and turn heat down to Medium. Cook for 3-4 minutes, stirring occasionally until veggies are tender.

  3. Add baby spinach to skillet; carefully toss to incorporate into other ingredients. Continue cooking ONLY until spinach leaves have fully wilted. Season with salt and pepper to taste. The dish is now ready to be served.

  4. Serve it hot, as is, or you can choose to serve it on top of steamed rice or pasta.

Recipe Notes

NOTE: Caloric calculation made using chicken sausage.

Nutrition Facts
Sausage, Spinach & Veggie Skillet
Amount Per Serving (1 (1/4 of total))
Calories 295 Calories from Fat 180
% Daily Value*
Fat 20g31%
Saturated Fat 4g25%
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 80mg27%
Sodium 1177mg51%
Potassium 429mg12%
Carbohydrates 12g4%
Fiber 1g4%
Sugar 4g4%
Protein 20g40%
Vitamin A 2174IU43%
Vitamin C 47mg57%
Calcium 36mg4%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Sausage, Spinach & Veggie Skillet is a tasty 1 pan meal, with chicken or Italian sausage, mushrooms, spinach, onions, garlic and bell peppers!


Jan
2023

Baked Eggnog French Toast

categories: Breakfast
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Have leftover eggnog? Make Baked Eggnog French Toast, a delicious warm breakfast treat, with a buttery brown sugar and cinnamon topping.
Have leftover eggnog? Make Baked Eggnog French Toast, a delicious warm breakfast treat, with a buttery brown sugar and cinnamon topping.

Do you enjoy eggnog? I used to despise it, but have now come to terms with it, and actually look forward to buying some during the holidays. Truthfully, I have come to love the flavors in it! Today I want to share a scrumptious recipe that uses eggnog!

We love French toast at our house, and I’ve posted various recipes for it here on this blog over the years. Today’s recipe is a simple way to make baked French toast, using eggnog, cinnamon, nutmeg, and a yummy brown sugar crumble topping to add to the other flavors!

Baked Eggnog French Toast is a simple recipe, but you need to plan ahead as part of dish is refrigerated overnight! I love being able to make it up the night before, because it only takes a few minutes. The next morning all I have to do is mix up the topping, add it to the dish and bake!  Easy Peasy! Here’s how to make Baked Eggnog French Toast:

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

Preparing The French Toast

Lightly grease the bottom and sides of a 2 quart baking dish. Cut a half loaf of French bread into bite sized cubes, and place the cubes into the prepared baking dish.

A half loaf of French bread is cut into small cubes.The French bread cubes are put into a greased baking dish.

In a medium bowl, whisk together eggnog, eggs, ground nutmeg, and vanilla extract until well combined. Pour this mixture over the bread cubes in the baking dish. Lightly press down (or gently stir) to ensure the bread cubes have contact with the liquid and are moistened.

Cover the baking dish tightly with plastic wrap, and refrigerate overnight. The bread cubes will absorb the liquid in the dish as it chills in the refrigerator overnight.

When ready to prepare this dish the next morning, remove the plastic wrap, and let it rest at room temperature while you make the crumb topping.

Eggs, eggnog, vanilla and nutmeg are placed in a bowl and whisked to combine.Eggnog mixture is poured over the cubed French bread in the baking dish.French bread cubes, covered with eggnog mixture is tightly covered and refrigerated overnight..

Make The Brown Sugar Crumble Topping

Preheat your oven to 350°F. while you make the crumble topping. To make the topping, place flour, brown sugar, granulated sugar, ground cinnamon and nutmeg in a medium sized bowl. Use a whisk to combine these ingredients, making sure to break up any clumps of brown sugar.

Once they’re fully blended, add 2½ Tablespoons of melted butter, and stir well, to incorporate it into the mixture. The topping should now resemble “wet sand”, (which is not an appetizing thing to think about), but that’s kind of what it will look like!

Flour, brown and white sugars and spices are whisked together in small bowl.Melted butter is added and mixture changes to a texture similar to wet sand.

Time To Add The Crumble Topping And Bake

Pinch off small crumbles of the topping and evenly distribute it over the top of the bread cubes. Bake the eggnog French Toast at 350°F. for about 35 minutes.

When done, the top of the baked eggnog French Toast should be nice and golden brown on top and “set” in the middle. Remove the baking dish from the oven and let it cool for about 5-7 minutes on a wire rack.

The topping for the baked eggnog French toast is crumbled over the top.Baked Eggnog French toast is baked for 35 minutes in the oven, until golden brown.

Serving The Baked Eggnog French Toast

After the French toast has cooled for 5-7 minutes, it’s ready to slice and serve. Carefully slice the baked eggnog French toast into 6 portions, and then transfer the pieces onto individual serving plates.

If desired, sift a small amount of powdered sugar on top of each piece, drizzle with maple syrup, and serve slightly warm. The powdered sugar and syrup are optional, of course… but are highly recommended! ENJOY!

NOTE: Any leftovers can be covered tightly with plastic wrap or aluminum foil, and stored in the refrigerator for 2-3 days. The leftovers can be easily reheated in a microwave.

After cooling slightly, baked eggnog French toast is sprinkled with powdered sugar and sliced.Maple syrup is drizzled over a slice of Baked Eggnog French Toast for serving.

I really hope you enjoy this delicious baked eggnog French toast recipe! The finished dish has so much flavor, and I’m confident you’ll like this yummy treat. Thanks for stopping by, and I invite you to come back soon for more family-friendly recipes.

By the way, if you really like French toast, be sure to check out my recipes for Blueberry French Toast Cups, Classic French Toast, and Triple Berry French Toast Cups! They’re DELICIOUS! Take care… and have a GREAT day!

Looking For More BREAKFAST 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 wonderful breakfast recipes for you to choose from, 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 (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

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Author's signature

Recipe adapted from (and with thanks to): Fiona, at: justsotasty.com/eggnog-french-toast-bake/

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Baked Eggnog French Toast
Prep Time
15 mins
Cook Time
35 mins
Inactive Refrigeration Time
8 hrs
Total Time
8 hrs 50 mins
 

Have leftover eggnog? Make Baked Eggnog French Toast, a delicious warm breakfast treat, with a buttery brown sugar and cinnamon topping.

Category: Breakfast, Brunch
Cuisine: American
Keyword: eggnog French toast
Servings: 6
Calories Per Serving: 278 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For French Toast:
  • ½ loaf French bread (standard size) cut in bite sized cubes
  • 3 large eggs
  • 1¼ cups eggnog
  • ½ teaspoon vanilla extract
  • ¼ teaspoon ground nutmeg
For Crumble Topping:
  • ¼ cup all purpose flour
  • ¼ cup brown sugar packed
  • 1 Tablespoon granulated sugar
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 2½ Tablespoons butter melted
US Customary - Metric
Instructions

  1. Lightly grease bottom and sides of a 2 quart baking dish. Cut French bread into bite sized cubes; place cubes into prepared dish.

  2. In bowl, whisk eggnog, eggs, nutmeg, and vanilla until combined. Pour over bread cubes. Lightly press down (or gently stir) so bread has contact with liquid and is moistened. Cover dish tightly with plastic wrap; refrigerate overnight. In morning, remove wrap; let rest at room temp. while making topping.

  3. Preheat oven to 350°F. while making topping.

  4. Place flour, brown sugar, granulated sugar, cinnamon and nutmeg in medium bowl. Use a whisk to combine, making sure to break up any brown sugar clumps. Add melted butter; stir well, to incorporate it. Topping should now resemble "wet sand". Pinch off small crumbles; evenly distribute it over bread cubes.

  5. Bake at 350°F. for approx. 35 minutes. When done, the top should be golden brown and "set" in the middle. Remove from oven; let cool 5-7 minutes before slicing,

  6. Cut into 6 portions; transfer onto plates and serve warm. If desired, sift powdered sugar on each piece, drizzle with maple syrup. Enjoy! NOTE: Leftovers can be covered and stored in fridge for 2-3 days. They can also be easily reheated in a microwave.

Recipe Notes

NOTE: If desired, top finished French toast with sifted powdered sugar and/or maple syrup, if desired. These ingredients are NOT included in the caloric calculation provided.

Nutrition Facts
Baked Eggnog French Toast
Amount Per Serving (1 (1/6 of total))
Calories 278 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 5g31%
Trans Fat 0.2g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 137mg46%
Sodium 305mg13%
Potassium 181mg5%
Carbohydrates 37g12%
Fiber 1g4%
Sugar 17g19%
Protein 10g20%
Vitamin A 390IU8%
Vitamin C 1mg1%
Calcium 111mg11%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

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

Have leftover eggnog? Make Baked Eggnog French Toast, a delicious warm breakfast treat, with a buttery brown sugar and cinnamon topping.


Jan
2023

Southwestern Chicken Lime Soup

categories: Chicken, Main Dishes, Soups
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Southwestern Chicken Lime Soup is a filling and delicious soup, with shredded chicken, onions, jalapeño, lime, and avocado in seasoned broth.
Southwestern Chicken Lime Soup is a filling and delicious soup, with shredded chicken, onions, jalapeño, lime, and avocado in seasoned broth.

If you’re looking for a low calorie, yet delicious and flavor-filled meal, how about this recipe for Southwestern chicken lime soup? Packed with shredded chicken and full of TexMex flavors, this is a tasty soup I really believe you’re going to enjoy!

This recipe, as written, makes 4 servings, and is a perfect dish for any time of the year! Whether it’s cool, hot, pleasant, or downright freezing outside, this hearty soup will fill you up and satisfy your hungry stomach! Here’s how to make this flavorful soup!

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

Season And Pan-Sear The Chicken Breasts

This recipe calls for one pound of boneless, skinless chicken breasts. I’ve found that using 3 medium sized chicken breasts usually works out perfectly. On average they will weigh about one pound, give or take a bit.

First, pat the chicken breasts dry with paper towels, to remove excess moisture. Trim off as much of the visible fat as possible. Sprinkle the chicken breasts on both sides with salt and black pepper, to lightly season.

Heat oil in a large saucepan on Medium heat, until very hot, but not smoking. Add the chicken in a single layer, and cook until browned on both sides. You do not need to cook the chicken all the way through, because that will happen later as the soup cooks.

You only will need to make sure to get both sides of the chicken nicely browned! This will take about 2-3 minutes per side. NOTE: The chicken will not be cooked all the way through, as this will happen later, once added to the soup.  Transfer the chicken out of the pan onto a plate, cover it, and then set it aside.

Chicken breasts are patted dry, then seasoned with salt and pepper before cooking.The chicken breasts are cooked in hot oil only until both sides are nicely browned.

Sauté The Aromatics!

Using the same saucepan, cook chopped onions for 3-5 minutes, or until they become tender and translucent. Stir often as they cook. Add diced jalapeño and minced garlic to the onions. Cook, stirring often, for about 45 seconds, making sure to not burn the garlic!

Chopped onions are cooked in saucepan until translucent and tender.Minced garlic and diced jalapeños are added to onions in pan and cooked.

Okay- Let’s Make This Soup!

Place chicken broth, water, lime juice, oregano and cumin into the saucepan, and stir to combine. Now add the three chicken breasts back into the pan. Increase the heat to High, and let the broth come to a boil. If any foam accumulates on the surface of the soup, skim it off and discard.

Once the liquid begins boiling, turn the heat down to Medium-Low. Put a lid PARTIALLY on top of the pan (leave part uncovered). Cook the Southwestern chicken lime soup on Medium-Low heat for 30 minutes. The chicken will finish cooking during this step, so don’t cut corners on the time!

Chicken broth, water, lime juice and spices are added to the soup in saucepan.Lightly browned chicken breasts are added into soup to finish cooking.

Shred The Chicken!

Transfer the cooked chicken out of the pan to a cutting board, but let the soup continue to simmer on the stove. Use two forks to shred the chicken into small pieces (or use a kitchen aid stand mixer to do this, as well).

Once the chicken has been shredded, carefully place it back into the hot soup, and stir, to combine. Continue to cook for a couple minutes, stirring occasionally, until the chicken and soup have been heated through. Now the Southwestern chicken lime soup is ready to garnish and serve

After cooking through, chicken is removed, shredded, and then added back into soup.Southwestern chicken lime soup finishes heating through before serving.

Serve The Southwestern Chicken Lime Soup

To serve, ladle the hot soup into individual bowls. Garnish each serving with 1-2 lime wedges, diced avocado, and fresh cilantro sprigs. Serve the Southwestern chicken lime soup while hot, and enjoy this delicious, flavor-filled meal. We enjoy this soup served with warmed corn tortillas or crusty sourdough bread on the side. YUM!

A bowl full of Southwestern chicken lime soup, topped with lime wedges, avocado and cilantro.

I hope you have the opportunity to make this filling, healthy and delicious soup. Thank you 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 GREAT day.

Looking For More SOUP Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have a wonderful variety of soup recipes I’m confident you’ll enjoy, 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 (1st and 15th) 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!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Author's signature

Recipe adapted from the book- “Food Meets Faith”, by Isabel D. Price, page 90, published by LiveSmart Solutions, LLC in 2019

↓↓ PRINTABLE RECIPE BELOW ↓↓

5 from 1 vote
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Southwestern Chicken Lime Soup
Prep Time
15 mins
Cook Time
35 mins
Total Time
50 mins
 

Southwestern Chicken Lime Soup is a filling and delicious soup, with shredded chicken, onions, jalapeño, lime, and avocado in seasoned broth.

Category: Main Dish, Soup
Cuisine: Southwestern
Keyword: Southwestern chicken lime soup
Servings: 4
Calories Per Serving: 274 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 1 pound boneless, skinless chicken breasts approx. 3 small chicken breasts
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 2 teaspoons vegetable oil (or other neutral cooking oil)
  • ½ medium yellow onion peeled, chopped
  • 1 medium fresh jalapeño pepper diced
  • 4 garlic cloves minced
  • 2½ cups low sodium chicken broth
  • 1½ cups water
  • 1 lime (juice of)
  • 1 teaspoon dried oregano
  • ¼ teaspoon ground cumin
For Garnish:
  • 1 avocado peeled, pitted and diced
  • 1 lime cut in 8 wedges
  • ¼ cup fresh cilantro leaves
US Customary - Metric
Instructions

  1. Pat chicken breasts dry with paper towels. Trim off as much visible fat as possible. Lightly season chicken on both sides with salt and pepper.

  2. Heat oil in large saucepan on Medium heat until very hot, but not smoking. Add chicken in a single layer; cook only until well browned on both sides (about 3 minutes per side). Chicken will NOT be all the way cooked through! Remove chicken from pan; transfer to plate; cover and set aside.

  3. In same pan, cook onions, stirring often for 3-5 minutes, or until tender and translucent. Add jalapeños and garlic. Cook, stirring often, for 45 seconds, making sure not to burn the garlic!

  4. Add broth, water, lime juice, oregano and cumin to pan; stir to combine. Transfer chicken to pan. Turn heat to High; let broth come to a boil. Skim/discard discard foam that appears on top of soup. Once broth boils, turn heat down to Medium-Low. Put a lid PARTIALLY on top of pan (leave part uncovered). Cook soup for 30 minutes. Chicken will finish cooking during this time.

  5. Transfer chicken out of the pan to a cutting board, but let soup continue to simmer. Use two forks (or a Kitchen Aid) to shred chicken into small pieces. Transfer shredded chicken back into soup. Continue to cook for 2-3 minutes, stirring occasionally, until chicken and broth are heated through.

  6. To serve, ladle hot soup into bowls. Garnish each serving with 1-2 lime wedges, diced avocado, and fresh cilantro. Serve hot, and enjoy!

Nutrition Facts
Southwestern Chicken Lime Soup
Amount Per Serving (1 (1/4 of total))
Calories 274 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 2g13%
Trans Fat 0.03g
Polyunsaturated Fat 3g
Monounsaturated Fat 7g
Cholesterol 73mg24%
Sodium 477mg21%
Potassium 874mg25%
Carbohydrates 12g4%
Fiber 5g21%
Sugar 2g2%
Protein 29g58%
Vitamin A 237IU5%
Vitamin C 20mg24%
Calcium 47mg5%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Southwestern Chicken Lime Soup is a filling and delicious soup, with shredded chicken, onions, jalapeño, lime, and avocado in seasoned broth.


Dec
2022

Oven Roasted Green Beans

categories: From Our Veggie Garden, Side Dishes, Vegetable Dishes
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Oven roasted green beans are a delicious side dish that’s simple to prepare. Fresh green beans and 3 other ingredients are all you need!Oven roasted green beans are a delicious side dish that's simple to prepare. Fresh green beans and 3 other ingredients are all you need!

Today I want to share with you a simple way to make and serve oven roasted green beans. I grow a lot of green beans in our little backyard raised bed garden, so we eat a lot of them.

Oven roasting green beans is a super easy, but delicious way to serve fresh green beans with minimal effort involved.

The recipe as written will yield four servings, but can easily be cut in half, doubled or tripled for your needs. Here’s how to make this simple veggie side dish.

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

What Will I Need For This Recipe?

This recipe, as written to serve four people, calls for one pound of fresh green beans, olive oil, seasoning salt, and coarse black pepper.

NOTE: When I photographed this recipe, I only made HALF of the amount called for, as my husband and I were the only ones that would be eating.

Fresh green beans are trimmed, then are ready to be seasoned.Seasoning salt, olive oil and black pepper are used to season oven roasted green beans.

A Quick Toss With The Seasonings Before Oven Roasting

Preheat your oven to 375°F before starting on the green beans. It won’t take long at all to get the green beans ready, and you want that oven hot and ready to go!

Trim the stem ends off of the green beans (by cutting or snapping), and then place the beans in a large mixing bowl.

Add the olive oil, seasoning salt, and pepper, and toss them together until the beans are well coated on all sides.

Fresh green beans are tossed with olive oil, seasoning salt and pepper until coated.

Time For The Oven!

Spread the seasoned green beans out on a large baking sheet in a single layer. Place the baking sheet on the middle rack of the preheated oven.

Bake at 375°F. for about 15-20 minutes total, turning the beans over, halfway through the baking time.

Keep an eye on the beans as they bake. Larger beans may take a minute or two more to cook through. When I oven roast green beans, ours usually take about 15 minutes total, but your oven time may vary.

Oven roasted green beans are placed on baking sheet in a single layer for baking.Halfway through baking time, the oven roasted green beans are flipped to other side.

Serve The Oven Roasted Green Beans

When done, the green beans will look a little bit “wrinkly or blistered” on the outside and may have some lightly browned spots. That is wonderful! That’s how they should look once they’re fully roasted!

Remove oven roasted green beans, and transfer them to a serving bowl. Serve immediately, while hot! This is a perfect side dish for an endless amount of main dishes, and it’s truly is a simple recipe to prepare.

I’m pretty confident you will enjoy having this easy recipe conveniently stored in your “kitchen toolbag” for future use. Here’s to many more meals, accompanied by delicious oven roasted green beans!

Oven roasted green beans, are served hot in a white bowl, after baking is done.

I hope you enjoy making (and eating!) oven roasted green beans. They could not be any easier to make, and trust you and those you love will enjoy them as much as we do!

Thanks for stopping by- please come back again soon for more family-friendly recipes. Have a GREAT day!

Looking For More Veggie Side Dish Recipes?

You can find all of my recipes in the Recipe Index, which is located at the top of the page. I have lots of delicious veggie side dish recipes for you to check out, including:

Want More Recipes? Get My FREE Newsletter!

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

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

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Oven Roasted Green Beans
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
 

Oven roasted green beans are a delicious side dish that's simple to prepare. Fresh green beans and 3 other ingredients are all you need!

Category: Side Dishes, Vegetable Dish
Cuisine: American
Keyword: oven roasted green beans
Servings: 4
Calories Per Serving: 98 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 1 pound fresh green beans stem ends trimmed
  • 2 Tablespoons extra virgin olive oil
  • 1 teaspoon seasoning salt
  • ½ teaspoon black pepper
US Customary - Metric
Instructions

  1. Preheat oven to 375°F.

  2. Trim stem end off of green beans (by cutting or snapping). Place beans in large bowl. Add olive oil, seasoning salt, and pepper; toss until beans are coated on all sides.

  3. Spread beans on large baking sheet in a single layer. Bake at 375°F. for 15-20 minutes total, flipping beans over, halfway through the baking time.

  4. When done, beans will look "wrinkly or blistered" on the outside and may have lightly browned spots. Transfer beans to serving bowl; serve immediately, Enjoy!

Nutrition Facts
Oven Roasted Green Beans
Amount Per Serving (1 (1/4 of total))
Calories 98 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 1g6%
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Sodium 588mg26%
Potassium 243mg7%
Carbohydrates 8g3%
Fiber 3g13%
Sugar 4g4%
Protein 2g4%
Vitamin A 784IU16%
Vitamin C 14mg17%
Calcium 43mg4%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Oven roasted green beans are a delicious side dish that's simple to prepare. Fresh green beans and 3 other ingredients are all you need!


Dec
2022

Christmas Tree “Gumdrops”

categories: Candy, Desserts, Holidays!
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Make festive, lime-flavored Christmas tree gumdrops for the holidays! Only use 4 ingredients (and small cookie cutter) to make these treats.
Make festive, lime-flavored Christmas tree gumdrops for the holidays! Only use 4 ingredients (and small cookie cutter) to make these treats.

If you’re looking for a unique and fun treat to make for the holidays, how about checking out this recipe for Christmas tree gumdrops? If you have a small Christmas tree cookie cutter (or any favorite Christmas cookie cutter for that matter) and four simple ingredients, then you’re ready to roll!

The ingredients you’ll need for this recipe are unsweetened applesauce, granulated sugar, lime jello powder, and unflavored gelatin (like Knox). Basically- you will cook the ingredients, pour them into a greased baking pan, let cool completely until firm, then cut into shapes with the cookie cutter. It’s a fairly easy recipe that will yield about 20 Christmas tree gumdrops. You can get more out of the recipe if your cookie cutter is smaller then the 2″ one I use. Here’s how to make them:

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

Ready? GREASE That Pan!

The first thing you will need to do is generously coat a 9″ x 13″ baking pan with non-stick baking spray on the bottom and sides of the pan. This is a crucial step to ensure the candy mixture can be easily removed from the pan in one entire slab. Set the pan aside.

A 9x13 inch baking pan is greased on the bottom and sides before adding cooked gelatin mixture.

Cooking The Gelatin Mixture

Place applesauce, granulated sugar, lime jello powder, and unflavored gelatin in a large saucepan. Turn the heat to Medium, and stir to combine. Bring this mixture to a boil, continuing to stir constantly as it cooks. Once it comes to a boil, let the mixture cook for one full minute (still stirring!).

Applesauce, lime jello, sugar, and unflavored gelatin are placed in a large saucepan to cook.Envelopes of unflavored gelatin powder are used to make the Christmas tree gumdrops.The lime flavored gelatin mixture is boiled for one minute before removing it from the heat..

Remove the pan from the heat, and immediately pour the hot gelatin mixture into the prepared baking pan. Place the pan into the refrigerator, and refrigerate it until the gelatin is completely “set” in the pan. This typically will take about 2 hours or a bit more to set completely.

Hot lime gelatin is poured into prepared baking pan, then refrigerated until set.

Getting The Gelatin Slab Out Of The Pan

Generously dust a large cutting board with additional granulated sugar. Now comes the FUN part! Once the gelatin mixture is firm and set up, it’s time to get it out of the pan in one piece.

Gently use a spatula to loosen the jello mixture from the sides of the pan. I also try to gently lift and go under the slab as much as possible, to loosen the gelatin from the pan. Be careful not to tear the gelatin, but loosen as much of it as possible before flipping the pan over.

Flip the pan over and turn out the gelatin in one piece onto the sugared board. If it has been loosened enough, it should easily come out of the pan onto the board. If you have trouble, don’t panic! Just flip it back over, continue loosening it with the spatula, and try again. Once on the cutting board, dust the top of the gelatin with more granulated sugar.

A spatula is used to gently loosen the gelatin mixture from the baking pan.The entire baking pan full of lime gelatin is flipped onto a sugar coated cutting board.Granulated sugar is lightly sprinkled over the top of the lime gelatin mixture.

Cut Out The Christmas Trees

Use your cookie cutter (my tree cutter was about 2″ tall) and cut out as many Christmas tree gumdrops as possible from the gelatin. I get about 20 in total, with some small pieces left over (they taste good, too). The amount you get in total will obviously depend on the shape and size of the cookie cutter you are using. The smaller the cookie cutter, the more treats you will end up with!

Roll the edges of the trees with additional sugar so that bottom, top, and sides have a nice, light coating of sugar on them. Cut any leftover small end pieces into bites that can also be enjoyed. Once cut and sugared, let the gumdrops “dry” on the cutting board (or a piece of wax paper) for about an hour. This helps the treats dry out just a bit more before they are ready to be enjoyed.

A small Christmas tree-shaped cookie cutter is used to cut out design from the gelatin.Edges of the Christmas tree gumdrops are rolled in sugar to lightly cover.

Let Dry, Then Enjoy These Christmas Tree “Gumdrops”!

After the Christmas tree gumdrops have dried for an hour, they can be served! Place them on a platter, and let the kids dive in! To store, place any leftovers in an airtight container, separating any layers with waxed paper, so they don’t stick together.

The finished Christmas tree gumdrops are allowed to sit and dry slightly on the sugar coated board.A lot of Christmas tree gumdrops on a cutting board, ready to be enjoyed.

The finished Christmas tree gumdrops are lime flavored, sweet, soft and chewy, and will be a memorable treat (especially for kids) during the holidays. Thanks so much for stopping by today, and I hope you’ll come back soon for more family-friendly recipes. Have a blessed day.

Looking For More HOLIDAY CANDY Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have a wonderful variety of holiday recipes you’ll love, 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 (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

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Recipe Adapted From Chrysa, at: https://thriftyjinxy.com/homemade-st-patricks-day-gum-drops-recipe/

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Christmas Tree "Gumdrops"
Prep Time
30 mins
Cook Time
0 mins
Inactive Prep Time
3 hrs
Total Time
3 hrs 30 mins
 

Make festive, lime-flavored Christmas tree "gumdrops" for the holidays! Only use 4 ingredients (and small cookie cutter) to make these treats.

Category: Candy, Snack
Cuisine: American
Keyword: christmas tree gumdrops
Servings: 20 (or more)
Calories Per Serving: 129 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 1½ cups unsweetened applesauce
  • 2¼ cups granulated sugar
  • 6 ounces Lime Jello (powder) (two 3 oz. boxes)
  • 2 envelopes unflavored gelatin (like Knox)
Additional granulated sugar for dusting cutting board and gumdrops
    US Customary - Metric
    Instructions

    1. Generously coat 9" x 13" baking pan with non-stick baking spray on bottom/sides. Set aside.

    2. Place applesauce, sugar, lime jello powder, and unflavored gelatin in a large saucepan. Turn heat to Medium; stir to combine. Bring mixture to a boil, stirring constantly as it cooks. Let mixture boil for one minute (still stirring!).

    3. Remove pan from heat; immediately pour hot gelatin into prepared baking pan. Refrigerate until gelatin is completely "set" (about 2 hours or so).

    4. Generously dust large cutting board with sugar. Gently use spatula to loosen jello from sides of pan. Gently lift and slide spatula under jello as much as possible, to loosen it. Flip pan over and turn out gelatin in one piece onto sugared board. It should easily come out of the pan onto the board. If you have trouble, don't panic! Just flip it back over, continue loosening with spatula, and try again. Once on cutting board, lightly sprinkle top of jello with more sugar.

    5. Use your cookie cutter to cut out as many trees as possible from gelatin. I get about 20 in total, with some small pieces left over (they taste good, too). Your yield will depend on shape/ size of cookie cutter you use. The smaller the cookie cutter, the more treats you'll end up with!

    6. Roll edges of trees in sugar so that bottom, top, and sides have light sugar coating, Let trees "dry" on cutting board (or wax paper) for 1 hour. This helps them dry out a bit before serving. Place on platter, serve and enjoy!

    7. Store any leftovers in an airtight container, separating layers with wax paper.

    Nutrition Facts
    Christmas Tree "Gumdrops"
    Amount Per Serving (1 (1/20 of total))
    Calories 129 Calories from Fat 1
    % Daily Value*
    Fat 0.1g0%
    Saturated Fat 0.002g0%
    Polyunsaturated Fat 0.003g
    Monounsaturated Fat 0.001g
    Sodium 42mg2%
    Potassium 15mg0%
    Carbohydrates 32g11%
    Fiber 0.2g1%
    Sugar 31g34%
    Protein 1g2%
    Vitamin A 5IU0%
    Vitamin C 0.2mg0%
    Calcium 2mg0%
    Iron 0.1mg1%
    * Percent Daily Values are based on a 2000 calorie diet.

    Here’s one more to pin on your Pinterest boards!Make festive, lime-flavored Christmas tree gumdrops for the holidays! Only use 4 ingredients (and small cookie cutter) to make these treats.


    Dec
    2022

    Chicken Enchilada Meatballs

    categories: Chicken, Main Dishes, Mexican / Southwestern
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    Make a dozen cheesy, baked Chicken Enchilada Meatballs in about 30 minutes! Serve them on a bed of rice for a simple, delicious meal.
    Make a dozen cheesy, baked Chicken Enchilada Meatballs in about 30 minutes! Serve them on a bed of rice for a simple, delicious meal.

    Today I want to share a recipe I created for yummy Chicken Enchilada Meatballs. One day I thawed out a pound of ground chicken, but didn’t quite know what I wanted to make with it. I put on my “thinking cap”, and came up with this recipe for Chicken Enchilada Meatballs! It was fun playing around with ingredients I thought would work well, and we loved the results.

    I love meatball recipes (beef, chicken or pork), because they’re very budget friendly. To be able to get four servings out of a pound of chicken, ground beef or pork is a win-win in my book! Of course, this recipe would also work perfectly with ground beef instead of ground chicken, but I was going for lower calories, so the ground chicken won out!

    The meatballs come together VERY EASILY, are quickly browned in a skillet, then bake for 20-25 minutes before serving. Chicken Enchilada meatballs not only have cheddar cheese inside, but they’re covered with enchilada sauce and more cheese before baking! They are only a tiny bit spicy, but if you prefer your food less spicy, simply use less of the chili powder and ground cumin called for in my recipe! Here’s how to make this dish:

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

    Let’s Make Some Meatballs!

    Place one pound of ground chicken, a large egg, and 2 Tablespoons of chunky salsa in a large bowl. Stir, to combine these three ingredients well. It will be a very “wet” meat mixture.

    Ground chicken is combined with an egg, and some chunky salsa.

    Measure finely crushed tortilla chips, grated cheddar, garlic powder, ground cumin, chili powder, onion powder, and salt into a SEPARATE bowl, and stir to combine. Add these “dry” ingredients to the ground chicken mixture, and stir well, to fully incorporate these ingredients.

    Divide the seasoned ground chicken mixture evenly into 12 portions, shaping each portion into a meatball by rolling mixture between your hands. Place each meatball (after forming) on a piece of wax paper or foil. Continue until all the meatballs have been formed.

    Finely crushed tortilla chips, grated cheddar cheese and spices will season meatballs.Spices, grated cheddar, and crushed tortilla chips are combined with ground chicken mixture in bowl.Ground chicken is fully seasoned and is ready to make meatballs.

    Pan-Sear The Chicken Enchilada Meatballs

    Heat oil on Medium-High heat in a large, non-stick skillet until very hot, but not smoking. Add the meatballs carefully to the hot oil in a single layer and let them cook for 1-2 minutes before turning. Let the meatballs brown on all sides and be cooked through before removing them from the skillet. This usually takes about 5-6 minutes.

    Twelve chicken enchilada meatballs are quickly pan-seared in hot oil in a large skillet.All 12 meatballs are browned on all sides in the skillet, then removed.

    Prepare The Meatballs For Baking

    Pour enough red enchilada sauce into a 2 quart baking dish to just lightly cover the bottom. Place the browned/cooked meatballs on top of the sauce in a single layer. Pour the remaining enchilada sauce over the top, making sure to cover all the meatballs.

    Sprinkle the top of the meatballs with additional grated cheddar cheese, to cover. Now the chicken enchilada meatballs are ready to be baked!

    Browned meatballs are place in single layer in a baking dish with enchilada sauce on the bottom.Red enchilada sauce is poured on top of the chicken enchilada meatballs in dish.Additional grated cheddar cheese is sprinkled on the sauce-covered meatballs before baking.

    Bake And Serve the Chicken Enchilada Meatballs

    Cover the dish with aluminum foil. Bake the chicken enchilada meatballs in a preheated 350°F. oven for 20-25 minutes, or until the sauce is bubbly around the edges, and the cheese has melted. We especially enjoy these meatballs served on top of hot, steamed rice. We portion out three meatballs per serving, which will provide you with 4 total servings. When served with the rice, it is a very filling meal.

    Leftover meatballs reheat very well in the microwave, so we always make a full batch and then enjoy leftovers for our lunches. Store leftover meatballs and sauce, covered in an airtight container in the refrigerator up to 3-4 days.

    Chicken Enchilada Meatballs, covered with melted cheese, after baking 20 minutes.Three of the chicken enchilada meatballs are served hot, on a bed of steamed rice.

    I hope you enjoy these delicious meatballs! Thanks for taking the time to stop by today, and I invite you to come back again, for more delicious, family friendly recipes. Take care, may God bless you, and have a GREAT day!

    Looking For More MEATBALL 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 meatball recipes for you to choose from, 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 (1st and 15th) 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!
    Pinterest:     The Grateful Girl Cooks!
    Instagram:     jbatthegratefulgirlcooks

    Author's signature

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    Chicken Enchilada Meatballs
    Prep Time
    15 mins
    Cook Time
    20 mins
    Total Time
    35 mins
     

    Make a dozen cheesy, baked Chicken Enchilada Meatballs in about 30 minutes! Serve them on a bed of rice for a simple, delicious meal.

    Category: Main Course
    Cuisine: American
    Keyword: chicken enchilada meatballs
    Servings: 4 (3 meatballs per serving)
    Calories Per Serving: 367 kcal
    Author: JB @ The Grateful Girl Cooks!
    Ingredients
    For Meatballs:
    • 1 pound ground chicken
    • 1 large egg
    • 2 Tablespoons chunky salsa or picante sauce
    • ⅓ cup grated cheddar cheese
    • ⅓ cup finely crushed tortilla chips
    • ½ teaspoon garlic powder
    • ½ teaspoon ground cumin
    • ½ teaspoon chili powder
    • ½ teaspoon onion powder
    • ¼ teaspoon salt
    For Rest Of Recipe:
    • 1 Tablespoon vegetable oil or other neutral oil
    • 10 ounces canned red enchilada sauce
    • ⅓ cup grated cheese
    US Customary - Metric
    Instructions

    1. Preheat oven to 350°F.

    2. Place ground chicken, egg, and salsa in large bowl. Stir, to combine.

    3. In SEPARATE bowl, combine crushed tortilla chips, ⅓ cup grated cheddar, garlic powder, cumin, chili powder, onion powder, and salt. Add to chicken mixture. Stir well, to fully incorporate ingredients.

    4. Divide chicken mixture evenly into 12 portions, shaping each portion into a meatball. Place each meatball (after forming) on wax paper.

    5. Heat oil on Medium-High heat in a large, non-stick skillet until very hot, but not smoking. Add meatballs carefully to hot oil, in a single layer. Cook 1-2 minutes before turning. Cook meatballs until browned on all sides and cooked through before removing them from skillet (approx. 5-6 minutes total).

    6. Pour enough enchilada sauce in a 2 quart baking dish to lightly cover the bottom. Place meatballs on top of the sauce in a single layer. Pour remaining enchilada sauce over the top, covering the meatballs. Top with additional grated cheese.

    7. Cover baking dish with foil. Bake at 350°F. for 20-25 minutes, or until sauce is bubbly around edges, and cheese has melted. Remove from oven; serve meatballs on top of hot, steamed rice, if desired. Enjoy!

    Nutrition Facts
    Chicken Enchilada Meatballs
    Amount Per Serving (3 meatballs)
    Calories 367 Calories from Fat 198
    % Daily Value*
    Fat 22g34%
    Saturated Fat 7g44%
    Trans Fat 0.1g
    Polyunsaturated Fat 5g
    Monounsaturated Fat 7g
    Cholesterol 163mg54%
    Sodium 1058mg46%
    Potassium 678mg19%
    Carbohydrates 14g5%
    Fiber 2g8%
    Sugar 5g6%
    Protein 28g56%
    Vitamin A 845IU17%
    Vitamin C 2mg2%
    Calcium 164mg16%
    Iron 2mg11%
    * Percent Daily Values are based on a 2000 calorie diet.

    Here’s one more to pin on your Pinterest boards!Make a dozen cheesy, baked Chicken Enchilada Meatballs in about 30 minutes! Serve them on a bed of rice for a simple, delicious meal.


    Dec
    2022

    Gingerbread Pancakes in Lemon Sauce

    categories: Breakfast
    16 Shares
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    Make the holidays (or any time) more fun with Gingerbread Pancakes In Lemon Sauce! This absolutely scrumptious recipe makes 4 servings!
    Make the holidays (or any time) more fun with Gingerbread Pancakes In Lemon Sauce! This absolutely scrumptious recipe makes 4 servings!

    If you’re looking for a yummy breakfast for kids or extended family for the holidays (or anytime!), may I recommend gingerbread pancakes in lemon sauce?

    The pancakes are flavored with molasses, cinnamon and ginger, and are topped with a sweet and tangy lemon sauce. This is really a WONDERFUL holiday breakfast!

    The lemon sauce is super easy to make, and the batter for the pancakes is simple to prepare, as well. That’s very convenient, especially when we all know the holidays can be a bit hectic, at times!

    This recipe as written will yield eight, good-sized pancakes (2 per serving), but can be easily doubled or tripled, if necessary! You can also make the pancakes smaller, if desired, to have more for everyone! Here’s how to make these gingerbread pancakes in lemon sauce:

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

    Make The Lemon Sauce

    Okay… let’s make the lemon sauce first! Stir granulated sugar, cornstarch and nutmeg together in a large saucepan. Add a cup of water to the pan, and cook the mixture on Medium heat until it is bubbly and slightly thickened (just a few minutes).

    Once it’s bubbling, continue to cook the lemon sauce, stirring often for 2 more minutes. The sauce will bubble a lot, so continue stirring and keep an eye on it!

    After the sauce has cooked for the full 2 minutes, remove the saucepan from the heat source. Stir in butter, lemon juice and finely grated lemon zest. Stir until the butter has melted and been incorporated into the sauce.

    Cover the pan, and keep the sauce warm until you’re ready to serve the pancakes.

    Cooking the lemon sauce in a medium saucepan until bubbling.After coming to a boil, lemon sauce is cooked for 2 more minutes, stirring as it cooks.Butter is added to the lemon sauce and heated only until it melts.

    Make The Gingerbread Pancake Batter

    The gingerbread pancake batter is simple to make! Sift flour, baking powder, baking soda, salt, cinnamon and ground ginger together into a large bowl. These are the “dry” ingredients. Set the bowl aside while you combine the “wet” ingredients.

    In a separate bowl, whisk an egg and milk together, until combined. Add molasses and vegetable oil to the egg mixture, and stir to combine.

    Pour this mixture into the large bowl containing the flour mixture. Stir only until all ingredients have been incorporated, but do not overmix the batter. This is the gingerbread pancake batter. See how easy that is?

    The dry ingredients for the gingerbread pancake batter are combined in a large bowl.Eggs, molasses, milk, etc. are combined, becoming the wet ingredients for the pancake batter.Wet and dry ingredients are combined to make batter for the gingerbread pancakes.

    Cook The Pancakes

    Heat and lightly grease a griddle or large skillet. Pour the batter (1/3 cup per pancake) onto the hot griddle or into the hot skillet. Cook on medium heat until bubbles form on top, and the bottom is lightly browned.

    Carefully turn the pancakes with a spatula to the opposite side. Cook until the pancakes are set, cooked through, and browned on both sides.

    Remove the pancakes from the griddle, and cover to keep them warm. Continue cooking the remaining batter. This recipe will yield a total of 8 good-sized pancakes, with 2 pancakes per serving.

    Gingerbread pancakes are cooked until bubbles form on surface, then pancakes are flipped.Pancakes are cooked until set and browned on both sides.

    Serving Gingerbread Pancakes In Lemon Sauce

    Place a couple pancakes onto each individual plate, and spoon warm lemon sauce over the top, to serve. Add whipped cream and a lemon wedge, if desired, and serve.

    The whipped cream and lemon wedge garnish is optional, but adds additional color and flavor! The lemon slice can be squeezed over the pancakes, as well!

    Gingerbread pancakes in lemon sauce are served with whipped cream and lemon wedge garnish.

    I really hope you enjoy these delicious gingerbread pancakes in lemon sauce! They are a wonderful breakfast treat, especially around the holidays.

    If you enjoy this recipe, be sure to also check out my recipes for Homemade Gingerbread, Gingerbread Muffins, Gingerbread Granola, Gingerbread Bagels, and Gingerbread Scones! They’re all delicious!

    Thanks so much for taking time out of your day to visit this website, and hope you’ll back soon for more family-friendly recipes. Take care, may God bless you, and have a GREAT day!

    Looking For More PANCAKE Recipes?

    You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have several delicious pancake recipes for you to check out, including:

    Want More Recipes? Get My FREE Newsletter!

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

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

    Find Me On Social Media:

    Facebook page: The Grateful Girl Cooks!
    Pinterest:     The Grateful Girl Cooks!
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    Author's signature

    Original recipe source: The book “Have Yourself A Homemade Christmas”, by Gooseberry Patch, page 220, published in 2014 by Time Home Entertainment, Inc.

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    Gingerbread Pancakes In Lemon Sauce
    Prep Time
    10 mins
    Cook Time
    10 mins
    Total Time
    20 mins
     

    Make the holidays (or any time) more fun with Gingerbread Pancakes In Lemon Sauce! This absolutely scrumptious recipe makes 4 servings!

    Category: Breakfast, Brunch
    Cuisine: American
    Keyword: gingerbread pancakes, lemon sauce
    Servings: 4 (2 pancakes per serving)
    Calories Per Serving: 501 kcal
    Author: JB @ The Grateful Girl Cooks!
    Ingredients
    For Lemon Sauce:
    • ½ cup granulated sugar
    • 1 Tablespoon cornstarch
    • ⅛ teaspoon nutmeg
    • 1 cup water
    • 2 Tablespoons butter
    • 1 teaspoon grated lemon zest
    • 2 Tablespoons lemon juice
    For Gingerbread Pancake Batter:
    • 1½ cups all purpose flour
    • 1 teaspoon baking powder
    • 1 teaspoon ground cinnamon
    • ½ teaspoon ground ginger
    • ¼ teaspoon salt
    • ¼ teaspoon baking soda
    • 1 large egg
    • 1¼ cups milk
    • ¼ cup molasses
    • 2 Tablespoons vegetable oil or other neutral oil
    Optional Garnish For Serving: whipped cream, lemon slices
      US Customary - Metric
      Instructions
      Make Lemon Sauce:

      1. Stir sugar, cornstarch and nutmeg together in large saucepan. Add water; cook on Medium heat until bubbly/slightly thickened. Once bubbling, continue to cook sauce 2 more minutes, stirring often. Remove pan from heat. Add butter, lemon juice and zest, stirring until butter is melted and incorporated into sauce. Cover pan; keep sauce warm until ready to serve pancakes.

      Make Pancakes:

      1. Sift flour, baking powder, cinnamon, ginger, baking soda and salt into a large bowl. Set bowl aside.

      2. In separate bowl, whisk egg and milk together, until combined. Add molasses and oil; stir to combine. Pour into bowl with flour mixture. Stir only until all ingredients are incorporated; do not overmix batter.

      3. Heat/lightly grease griddle or large skillet. Pour batter (⅓ cup per pancake) onto hot griddle. Cook on medium heat until bubbles form on top, and bottom is lightly browned. Carefully turn pancakes with spatula to opposite side. Cook until pancakes are set, cooked through, and lightly browned on both sides. Remove pancakes from griddle; cover to keep warm. Repeat with remaining batter.

      To Serve:

      1. Place pancakes onto plates. Generously spoon warm lemon sauce over the top, to serve. Add whipped cream/lemon wedge, if desired, and serve.

      Recipe Notes

      NOTE: Pancakes can be frozen for later. Cook, let cool to room temp., then stack and wrap in plastic wrap, then aluminum foil. Lemon sauce may also be frozen (once cooled to room temp.) in airtight container. Let thaw and re-heat pancakes and sauce before serving.

      Nutrition Facts
      Gingerbread Pancakes In Lemon Sauce
      Amount Per Serving (2 pancakes plus sauce)
      Calories 501 Calories from Fat 135
      % Daily Value*
      Fat 15g23%
      Saturated Fat 6g38%
      Trans Fat 0.3g
      Polyunsaturated Fat 5g
      Monounsaturated Fat 4g
      Cholesterol 65mg22%
      Sodium 319mg14%
      Potassium 610mg17%
      Carbohydrates 84g28%
      Fiber 2g8%
      Sugar 45g50%
      Protein 9g18%
      Vitamin A 389IU8%
      Vitamin C 4mg5%
      Calcium 204mg20%
      Iron 4mg22%
      * Percent Daily Values are based on a 2000 calorie diet.

      Here’s one more to pin on your Pinterest boards!Make the holidays (or any time) more fun with Gingerbread Pancakes In Lemon Sauce! This absolutely scrumptious recipe makes 4 servings!