The Grateful Girl Cooks!

05
Feb
2014

Orange Beef Stir Fry

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Enjoy an Orange Beef Stir Fry, with marinated steak cooked with broccoli, carrots and red bell peppers, in an Asian-inspired soy and marmalade sauce!

Last year I bought a cookbook called “Hungry Girl To the Max!” – The Ultimate Guilt-Free Cookbook”, by Lisa Lillien. I found this recipe for Orange Beef Stir Fry in the cookbook and enjoyed giving it a try.

We ended up really enjoying this delicious meal and our family found it to be full of favor and very satisfying! Another good thing is that the original author has taken steps to cut the fat in a lot of her recipes.

I don’t eat very much beef in general, but this recipe sounded really good to me because I am a sucker for anything with orange in it. Here’s how to make this orange beef stir fry.

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

The Marinated Steak Is Full Of Flavor!

The steak marinades until time to cook, so it helps to tenderize it, and allows the wonderful, delicious combination of orange marmalade, soy sauce, ginger and garlic flavors to permeate it!

Add to that some good and fresh stir-fried veggies, and you’re in for a delightful treat! The orange sauce would be great just on the veggies alone, if you don’t eat meat.

You can also substitute chicken for the beef if you don’t like red meat. This is a very versatile recipe, and the flavor is all in the sauce!

My suggestion would be to get the beef marinating in the refrigerator early in the day, then the recipe will be a snap to throw together later, for a delicious dinner. Hope you enjoy it!

Make The Sauce

Making the sauce is EASY! Simply whisk the ingredients together. The two main ingredients in the sauce are orange marmalade and soy sauce.

There are a few other ingredients that are added to season and thicken the sauce, but overall, the sauce is a cinch to make in only a minute or two.

Prepare the Beef

Pat the beef dry and then slice the steak very thin. TIP: You will find it’s easiest to slice thin if the meat is partially frozen before cutting. Put it in the freezer for 10-15 minutes (if desired) before slicing.

Marinating The Steak Strips For FLAVOR!

The steak strips are marinated in a delicious soy and marmalade Asian-inspired sauce, before they are stir-fried.

While the steak marinates, prep the veggies for the orange beef stir fry. The veggies (grated carrots, broccoli florets and bell peppers) are shown below once they’re prepped and ready.

I love the vibrant colors of the veggies in a good stir fry, don’t you?

Stir Fry The Veggies

The colorful veggies are stir-fried in a large skillet with a portion of the orange marmalade and soy sauce mixture.

Cook The Orange Beef Stir Fry And Serve!

The marinated beef slices and the remaining portion of the sauce are then added to the veggies. Orange beef stir fry is cooked until the steak is cooked through, and the sauce has thickened.

Once the orange beef stir fry has finished cooking, remove the skillet from the heat. Serve this dish immediately on top of a bed of steamed rice. Yum!

Hope you will consider trying this yummy orange beef stir fry. It is really scrumptious, and I am confident you and those you love will enjoy it, too!

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 BEEF Recipes?

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 featuring beef 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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Recipe Adapted from “Hungry Girl To The Max-The Guilt-Free Cookbook”, by Lisa Lillien, published in 2012.

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Orange Beef Stir Fry

Prep Time

1 hr 30 mins

Cook Time

12 mins

Total Time

1 hr 42 mins

Enjoy an Orange Beef Stir Fry, with marinated steak cooked with broccoli, carrots and red bell peppers, in an Asian-inspired soy and marmalade sauce!

Category: Entree

Cuisine: Chinese

Keyword: orange beef stir fry

Servings: 3 servings

Calories Per Serving: 243 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

3 Tablespoons orange marmalade (author recommends low-sugar)
1 1/2 Tablespoons reduced sodium/light soy sauce
1 1/2 Tablespoons seasoned rice vinegar
1 1/2 Tablespoons cornstarch
3/4 teaspoons ground ginger
1/2 teaspoons garlic powder
8 oz. raw lean beefsteak fillet (I used a rib eye steak I found in the freezer...heh heh heh!)
2 dashes Couple dashes of salt
3 cups broccoli florets
1 1/2 cups chopped red bell pepper (I used a combination of red and yellow peppers for color)
3/4 cup shredded carrots
Optional seasonings to taste: additional salt , pepper, and red pepper flakes (I used all of them)

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Instructions

Make the sauce: In a medium bowl, mix the marmalade with the soy sauce until blended. Add the vinegar, cornstarch, ginger and garlic powder and mix well. Add 1 cup of water to this and whisk together until the cornstarch is completely dissolved.
At this point, reserve 1/2 cup of the marinade in a separate bowl. Cover and refrigerate. This will be used later in the recipe.
Thinly slice the beef (trimming the visible fat) and season with salt. (Hint: the easiest way to slice the beef thin is to slice while the beef is semi-thawed, but still firm. Trust me.) Add the beef to the bowl w/ the remaining marinade (NOT the 1/2 cup you reserved earlier) and coat well. Cover the bowl and let marinate in the refrigerator for at least one hour (I recommend all day)
Chop and grate the veggies. Spray a large skillet with non-stick spray, and bring to medium-high heat. Add the broccoli, bell pepper, carrots, and the 1/2 cup of the marinade that you reserved earlier. Cook this on medium-high for approximately 5 minutes, stirring, until the veggies have slightly softened.
Add the 1/2 cup of leftover marinade and the beef into the skillet. Cook on medium-high until the veggies are tender, the beef has cooked through, and the sauce has thickened (approx. 4-5 minutes). When done, remove from heat, and serve! We had rice on the side and it was a perfect accompaniment to the stir-fry. ENJOY!

Nutrition Facts

Orange Beef Stir Fry

Amount Per Serving (1 (1/3 of total))

Calories 243 Calories from Fat 36

% Daily Value*

Fat 4g6%

Saturated Fat 1g6%

Cholesterol 46mg15%

Sodium 871mg38%

Potassium 824mg24%

Carbohydrates 31g10%

Fiber 4g17%

Sugar 18g20%

Protein 21g42%

Vitamin A 8245IU165%

Vitamin C 179.2mg217%

Calcium 87mg9%

Iron 2.6mg14%

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

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04
Feb
2014

Tuscan Garlic Chicken

categories: Chicken, Italian, Main Dishes

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This easy, stove top Tuscan Garlic Chicken features lightly seasoned chicken, with a spinach, red pepper, garlic and Parmesan cheese sauce, on fettuccine pasta.

“Winner, Winner…Chicken Dinner”! I might have said these words after making this amazing recipe for Tuscan garlic chicken last night for dinner.

I love to search for new recipes and try them out for my husband and myself, and when I find a great one, like Tuscan garlic chicken, it’s a “Christmas miracle”, as I like to say! I made a few small changes to the original recipe, utilizing ingredients I had on hand. The end result? We totally enjoyed this dish.

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

About This Recipe For Tuscan Garlic Chicken

The Italian flavors of lightly seasoned chicken, spinach, red peppers, garlic and Parmesan cheese on a bed of fettuccine pasta are wonderful! As I made the sauce, I kept tasting it. Yes, it’s a tough job, but “someone” has to do quality control, right?

The original recipe calls for 4 chicken breasts, but I only used 2 for this recipe. After pounding them out thinner and cutting them in half (total of 4 pieces of chicken breast), my husband and I ended up having 1 half piece each (with 2 pieces leftover for “leftovers”).That portion size of chicken was more than enough, so that cut the already inexpensive price of this delicious meal way down!

I’m very glad I tried this recipe, and look forward to making it again. This would be a great meal to cook when company comes over for dinner! I hope you will give it a try – AND I hope you enjoy it! Here are a few pictures taken while cooking Tuscan garlic chicken:

Some Photos Of The Process

Pounding the chicken breasts between plastic wrap with a meat mallet is good, cheap therapy! Keep pounding until the chicken breasts are fairly flattened.

Pound the chicken breasts with a meat mallet, to flatten them.

You will cook red peppers and garlic together in a large skillet, before adding the rest of the ingredients needed to make a colorful, creamy sauce for the chicken.

Red bell peppers and garlic cook in skillet before adding more sauce ingredients.

The Sauce For Tuscan Garlic Chicken Is Very Colorful!

This is what the sauce for Tuscan garlic chicken will look like once all ingredients are added. It is very creamy and full of flavor.

The creamy sauce for Tuscan garlic chicken is very colorful in the skillet.

Serving Tuscan Garlic Chicken

And that’s it! The Tuscan garlic chicken is wonderful, served on top of fettucine pasta. Doesn’t it look good? Well, let me tell you, it IS absolutely DELICIOUS!

This chicken dish really is a simple meal to prepare, and it tastes wonderful! Sure hope you will consider making this Tuscan garlic chicken! Thank you for stopping by, and I hope you will come back soon. Have a great day.

Looking For More CHICKEN Recipes?

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

Interested In More Recipes?

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Adapted From: http://www.tastesbetterfromscratch.com/2014/01/tuscan-garlic-chicken.html

↓↓ PRINTABLE RECIPE BELOW ↓↓

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Tuscan Garlic Chicken

Prep Time

30 mins

Cook Time

15 mins

Total Time

45 mins

This easy, stove top Tuscan Garlic Chicken features lightly seasoned chicken, with a spinach, red pepper, garlic and Parmesan cheese sauce, on fettuccine pasta.

Category: Entree

Cuisine: Italian

Keyword: Tuscan garlic chicken

Servings: 4

Calories Per Serving: 540 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

2 large chicken breasts
2 Tablespoons olive oil

For the chicken coating:

1/2 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
1/4 teaspoon onion powder
1/4 teaspoon garlic powder

For the sauce:

1/2 large red bell pepper , diced
1 Tablespoon minced garlic
1 1/2 Tablespoons olive oil
1/2 cup chicken broth
1/2 Tablespoon flour
3/4 cup milk
1 1/4 teaspoon corn starch
1/4 teaspoon garlic powder
salt & pepper , to taste
1/2 small box frozen chopped spinach (cooked according to pkg. & drained well) You can also substitute 2 cups of chopped fresh baby spinach, if desired)
1/2 cup shredded Parmesan cheese (I used the real stuff!)

For the pasta:

1/2 lb. fettuccine noodles , cooked according to pkg. directions)
* Note: I'm sure any pasta would work great...the fettuccine noodles were fantastic though; they really handled the sauce well!)

US Customary - Metric

Instructions

Preheat oven to 375 degrees.
Cut the chicken breasts in half. Place each piece between two pieces of plastic wrap and pound with a meat mallet until much thinner (think of this as good therapy...pound, pound, pound!). You can also cut the chicken breasts in half horizontally, if desired. I pounded away!
On a large plate, mix together the chicken coating ingredients (flour, salt, pepper, basil, oregano, onion powder and garlic powder). Dredge the chicken in the mixture, coating both sides.
Heat 2 TBSP olive oil in a non-stick skillet on medium high. When the oil is really HOT, add the chicken. Brown the chicken on both sides (approx. 1-2 minutes per side-till golden brown), then remove chicken from skillet and place in a baking dish and bake at 375 degrees for 15 minutes (or until fully cooked). Keep chicken warm.
While the chicken is in the oven, whip up the sauce. (Easy so far, right?)
To make the sauce, start by sauteing the diced red peppers in just a touch of olive oil for about 5 minutes. Then add the minced garlic and saute for another minute or two (being careful NOT to burn the garlic!). Once done, remove from skillet to a small plate and set aside.
Add the 1 1/2 TBSP olive oil to the warm skillet. Add in the flour and whisk into the oil to blend. Add the chicken broth to this mixture and whisk until smooth. Slowly bring this sauce to a boil.
In a small bowl, combine the milk and the cornstarch until dissolved. Add this to the boiling sauce, then reduce the heat to a simmer.
Stir in the cooked, well-drained spinach (or 2 cups fresh chopped baby spinach), the peppers and garlic mixture, the Parmesan cheese and garlic powder. Season with a touch of salt and pepper (to taste).
Simmer the sauce until it thickens, stirring occasionally. If sauce is too thick, you can always add in several tablespoons of the starchy hot pasta water. (I added 3-4 TBSP of pasta water)
Place fettuccine noodles on plates, top with the sauce and then place the chicken on top. Garnish with a bit of fresh, chopped basil (optional) and some additional shredded Parmesan cheese. ENJOY!

Nutrition Facts

Tuscan Garlic Chicken

Amount Per Serving (1 serving)

Calories 540 Calories from Fat 180

% Daily Value*

Fat 20g31%

Saturated Fat 5g31%

Cholesterol 97mg32%

Sodium 1000mg43%

Potassium 584mg17%

Carbohydrates 59g20%

Fiber 2g8%

Sugar 4g4%

Protein 28g56%

Vitamin A 2120IU42%

Vitamin C 26.6mg32%

Calcium 235mg24%

Iron 2.8mg16%

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

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03
Feb
2014

Cranberry Almond Granola

categories: Breakfast

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Cranberry almond granola is a yummy, easy to make homemade granola, with toasted almonds, oats, honey, cinnamon, sunflower seeds & dried cranberries! I love to make granola! A few years ago, I decided to try to make Cranberry Almond Granola from scratch. The results? A fantastic tasting breakfast or snack item! Making granola from scratch saves money (granola is getting expensive).

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

It’s also fun to custom make granola to include some favorite items in the ingredients. I’ve been making our own cranberry almond granola ever since then, and don’t miss store-bought at all. It’s been fun to also make great tasting Coconut Pecan Chocolate Chip Granola and Gingerbread Granola.

Over the past few years I have experimented with several recipes, but still love this simple one that I “morph” (by adding a variety of dried fruits) to suit my taste at any given moment. I love this cranberry almond granola sprinkled on Greek yogurt for a quick little breakfast treat. It is also good as breakfast cereal, swimming in a bowl of milk, or even as a topping for ice cream!

I made this batch of granola up this morning, and while it was baking, it began lightly snowing outside for a few brief minutes…how cool is that? Big, fluffy snowflakes coming down, while the aroma of the granola baking filled our kitchen. What a great way to start the day! Here are a few pics of the “process”:

Preparing Cranberry Almond Granola

Slice almonds into thin slivers. The almonds will be lightly “dry toasted” in a skillet, to enhance their “nutty” flavor.

The sliced almond are lightly “toasted” in a dry skillet over low heat for several minutes. The aroma will be a good tip-off that they are done.

Place the toasted almonds, oats, sunflower seeds, flaxseed, coconut and cinnamon into a large mixing bowl.

In a separate bowl, mix together honey and oil, and then pour this over the almonds, oats, etc. in the mixing bowl. Stir to full combine and cover all the dry ingredients with the honey/oil mixture. DO NOT ADD THE DRIED CRANBERRIES before baking.

Bake The Cranberry Almond Granola

The granola is then spread out onto a large ungreased baking sheet. Cook the granola at 350° F. for 30 minutes, stirring the granola once and re-spreading it out, halfway through the baking time.

Once the cranberry almond granola (still cranberry-less) is finished baking, remove from oven and place it on parchment paper to cool off. Stir in the dried cranberries, spread it out, and then let the granola cool completely. Once cooled completely, it is ready to eat! Store the cranberry almond granola in an airtight container… and enjoy!

I do hope you will try this recipe for cranberry almond granola…it is easy to make, and very flavorful, but I cannot guarantee random snowfall while making it…sorry! Hope you enjoy it as much as we do.

Be sure to check out ALL of my recipes in the Recipe Index, located at the top of the page. There are a LOT to choose from. Have a great day, and come back soon!

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so. If you’re interested, I publish a newsletter 2 times per month (1^st and 15^th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
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Recipe Adapted From: http://www.culinary.net/recipes/RecipeDetail.aspx?ID=7090&CourseName=Healthy+Eating&CourseID=55#.T9Y-bCvKVqg.pinterest

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Cranberry Almond Granola

Prep Time

15 mins

Cook Time

30 mins

Total Time

45 mins

Cranberry almond granola is a yummy, easy to make homemade granola, with toasted almonds, oats, honey, cinnamon, sunflower seeds & dried cranberries!

Category: Breakfast

Cuisine: American

Keyword: cranberry almond granola

Servings: 9 cups

Calories Per Serving: 460 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1 cup almonds , slivered and lightly toasted
2 1/2 cups rolled oats (I use old-fashioned, but quick cook will work, too)
1/2 cup pecans (can use walnuts), chopped
1/4 cup sunflower seeds
1 teaspoon flaxseed (optional)
1 cup flaked coconut
3/4 teaspoon cinnamon
3/4 cup honey
1/4 cup almond or vegetable oil (I use vegetable oil)
1/2 cup dried cranberries (to add to granola AFTER it is done)

US Customary - Metric

Instructions

Preheat oven to 350 degrees. In a skillet on medium high heat, add the almonds and pecans. Stir the nuts for 4-5 minutes while they toast. They will turn lightly golden once toasted. Be careful not to burn them.
In a large bowl, combine the toasted almonds and pecans with the oats, sunflower seeds, flaxseed, coconut and cinnamon.
In a separate small bowl, add the honey and the oil and mix till combined. Pour over the dry ingredients and mix well, till all ingredients are coated well. Pour mixture out onto a large (ungreased) baking sheet. Evenly spread the granola out over the entire sheet.
Bake at 350 degrees for 30 minutes. Remove granola from oven every 10 minutes during cooking and give the mixture a quick stir, then pop back into oven. Once done, remove granola from oven, stir in the dried cranberries, and pour granola onto a sheet of parchment paper to let it cool completely.
Store granola in an airtight container. Makes approximately 9 cups of yummy granola!

Nutrition Facts

Cranberry Almond Granola

Amount Per Serving (1 cup)

Calories 460 Calories from Fat 252

% Daily Value*

Fat 28g43%

Saturated Fat 12g75%

Trans Fat 1g

Sodium 7mg0%

Potassium 312mg9%

Carbohydrates 51g17%

Fiber 7g29%

Sugar 29g32%

Protein 8g16%

Vitamin A 6IU0%

Vitamin C 1mg1%

Calcium 68mg7%

Iron 2mg11%

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

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01
Feb
2014

Banana Nut Scones

categories: Breads, Breakfast, Scones

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Banana Nut Scones, with pecans (or walnuts) and a banana flavored glazed icing are a delicious, easy to make treat for breakfast, brunch or a light snack! True story – I LOVE scones (wow…bold lettering AND underlined…can you tell how much I love them?) That includes these Banana Nut Scones!

I don’t like paying high prices for one OR getting one in a coffee house that is dry, crumbly, and rather sawdust-like. UGH. Seriously, scones are so very quick, easy, and inexpensive to make! You can make EIGHT scones for a little more than what some people will pay for ONE! Why not whip up a batch, and freeze a few for later?

These scones are good for “those times“. You know- those times you’re running to get to a meeting and forget to eat breakfast, you’re snowed in, or you need something yummy to enjoy with a cup of coffee or tea.

Perhaps you’ve had those times when you find some really RIPE bananas on the counter, and they need to go to a resting place for dead bananas OR be used for something yummy! All are very valid reasons (in my humble opinion) for making BANANA NUT SCONES!

I found this recipe online, made a few minor changes, and just like that had 8 delicious scones (half to be eaten, half to be given away). If you like the flavor of banana nut bread, you will LOVE these scones!

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

Making Banana Nut Scones Is EASY

I didn’t get pics of the dough making (sorry), but generally speaking, you will cut very COLD butter into the dry ingredients using a pastry blender (or food processor).

The wet ingredients are then combined with the dry ingredients (full instructions for this are in the printable recipe card at the bottom of the page).

After the dough comes together in a cohesive ball, it is shaped into a circle and is then sliced with a sharp knife (or pizza cutter) into 8 pie-shaped wedges.

Here are the banana nut scones, after they have been rolled out into a circle and sliced into wedges. The scones are brushed with milk and sprinkled lightly with granulated sugar, then they’re ready for baking!

Baking Banana Nut Scones

Banana Nut Scones are baked at 400°F. for between 20-23 minutes The banana nut scones (shown below) are hot out of the oven after baking. They are lightly browned on top and set around the edges.

Now they only need some sweet glaze drizzled on top before they are served and eaten! A simple glaze is made by combining water, banana extract, powdered sugar and vanilla.

This glaze (or icing) is brushed onto the tops of the scones once they have cooled. The icing will “firm up” and harden slightly, and then the banana nut scones are ready to be enjoyed.

Here is one of the finished banana nut scones. It is lightly glazed, sliced, and is ready to enjoy!

I enjoyed nibbling (i.e. “scarfing”, but nibbling sounds daintier) one of the banana nut scones while sipping my coffee and writing in my daily Gratitude Journal.

Boy, was I grateful for that delicious scone! I hope you will give them a try, because I think you will enjoy them.

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 SCONE 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 scone 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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Recipe Adapted from: http://heatherchristo.com/cooks/2013/01/10/banana-scones/

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Banana Nut Scones

Prep Time

20 mins

Cook Time

20 mins

Total Time

40 mins

Banana Nut Scones, with pecans (or walnuts) and a banana flavored glazed icing are a delicious, easy to make treat for breakfast, brunch or a light snack!

Category: Breakfast

Cuisine: American

Keyword: banana nut scones

Servings: 8 servings

Calories Per Serving: 417 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For Scones:

2 cups flour
1/2 cup granulated sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
8 Tablespoons cold butter , cut into small pieces
1 large banana ( very ripe, mashed)
2 Tablespoons milk or heavy cream (I used milk)
1 egg , beaten slightly
1/2 cup pecans or walnuts , chopped (I used pecans)
1 Tablespoon milk or heavy cream
Granulated sugar (for sprinkling)

For Glaze Topping:

1 1/2 cups confectioner's sugar (powdered)
1/4 teaspoon banana extract
1/4 teaspoon vanilla extract
3-4 teaspoons warm water (to get glaze to correct "painting" consistency)

US Customary - Metric

Instructions

Preheat oven to 400°F. While oven preheats, line a baking sheet with parchment paper.
In the bowl of a food processor (or large bowl if making by hand), combine all dry ingredients. Add cold butter to processor; pulse to cut in butter (or use hand-held pastry cutter). Process until mixture is crumbly and butter is about the size of peas.
In separate bowl, mix mashed banana, milk (or heavy cream), and egg; Mix until well blended. Add banana mixture to dry ingredients; pulse till dough comes together in a "shaggy" looking ball (If mixing by hand, stir till you have a "shaggy" looking dough ball). Turn dough ball onto a floured work surface; mix in nuts till blended.
With floured hands (sprinkle a bit more flour on dough, cause dough is sticky), gently form dough ball into a round "disc" approx. 8" across. Using sharp knife or pizza cutter, cut disc into 8 wedges.
Re-arrange wedges in a circle on prepared baking sheet. Brush scone tops with 1 TBSP of cream or milk; lightly sprinkle with sugar.
Bake scones at 400°F for 20-23 minutes (check them at the 20 minute mark-keep an eye on them). Bake till golden brown. When done, transfer scones to wire rack (with parchment or foil underneath to catch any drips from glaze icing). Let cool.
While cooling, mix glaze ingredients in small bowl. Once scones are completely cooled, "paint" icing over the scones using pastry brush. ENJOY!

Nutrition Facts

Banana Nut Scones

Amount Per Serving (1 scone)

Calories 417 Calories from Fat 144

% Daily Value*

Fat 16g25%

Saturated Fat 7g44%

Cholesterol 50mg17%

Sodium 325mg14%

Potassium 175mg5%

Carbohydrates 63g21%

Fiber 1g4%

Sugar 36g40%

Protein 4g8%

Vitamin A 395IU8%

Vitamin C 1.3mg2%

Calcium 44mg4%

Iron 1.8mg10%

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

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31
Jan
2014

Honey Lime Chicken Skewers

categories: Chicken, For The BBQ Grill, Main Dishes

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Honey lime chicken skewers, with marinated chicken breast, zucchini, yellow squash, mushrooms and bell peppers are the perfect (yummy) kabobs for grilling!

As I write this post for honey lime chicken skewers, it is the middle of winter in the Pacific Northwest…cold and overcast. Sigh. I find myself longing for more hours of sunlight, warm weather, and the smell of smoke coming from our hard-working BBQ grill, as another delicious chicken dinner is prepared.

We grill as soon as is it warm enough to hang around outside without getting frozen or pelted with rain; I can hardly wait for warm weather and Daylight Savings Time to arrive!

There’s nothing better than sitting outside, sipping iced tea on a warm evening and watching my husband (“The Grill Master”) help me cook dinner, armed with charcoal briquets, charcoal lighter, and kitchen tongs! Yay for BBQs and honey lime chicken skewers!

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

This recipe for honey lime chicken skewers is one I found on Pinterest last year. I added skewers of summer veggies to the dish (grilled separately, but basted with the honey lime marinade), and we really loved it! Honey lime chicken skewers (with yummy grilled veggies) is definitely one of those “Perfect For Those Lazy Days Of Summer” meals.

How To Make These Chicken Skewers (it’s easy)

Boneless, skinless chicken breasts are cut into chunks, then marinated, threaded onto skewers, and grilled. TIP: Marinade the chicken early in the day, throw it in the refrigerator before you head to work or go have some summer fun, then skewer and grill it later for an amazing dinner!

I used zucchini, yellow squash, red and orange bell peppers and button mushrooms. If you want to add your own veggies (such as onions, tomatoes, etc.), please do! Make this honey lime chicken skewers recipe your own!

The chicken pieces are marinated in an amazing honey lime sauce. Marinated chicken cubes are then evenly divided between two skewers.

The veggies are cut, then threaded (alternating veggies), onto two additional skewers. Note: I used metal skewers. If you will be using wooden skewers, remember to soak them in water for approximately 15 minutes. This will help to prevent them from burning on the grill.

Grilling Honey Lime Chicken Skewers

The kabobs (also known as skewers), are grilled (turning occasionally) until done. They are brushed with some of the reserved honey lime marinade, while they cook. When fully cooked through, the honey lime chicken skewers and grilled veggies are removed from the grill.

The chicken and veggies are slid off their skewers onto individual plates. We served the grilled chicken and veggies with a side of steamed rice. Honey lime chicken skewers (along with the veggies) are very quick, tasty meal. It’s a real “no-brainer” recipe that is easily doubled or tripled, if you’re feeding a few people. I hope you enjoy it as much as we do!

Hope you will consider trying these honey lime chicken skewers! They have wonderful flavor! Have a great day, and remember… be kind to those you meet today. They may need a kind word from a stranger to make their day a little brighter.

Looking for More KABOB Recipes?

You can find all of my recipes in the Recipe Index, located at the top of the page. I have some delicious kabob recipes you might enjoy, including:

Interested In More Recipes?

You Can Also Find Me On Social Media:

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

Recipe Source: http://kitchenmeetsgirl.com/honey-lime-chicken-skewers/

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Honey Lime Chicken Skewers

Prep Time

1 hr

Cook Time

15 mins

Total Time

1 hr 15 mins

Honey lime chicken skewers, with marinated chicken breast, zucchini, yellow squash, mushrooms and bell peppers are the perfect (yummy) kabobs for grilling!

Category: Entree

Cuisine: American

Keyword: honey lime chicken skewers

Servings: 2

Calories Per Serving: 445 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1 pound boneless skinless chicken breasts , (cut into large chunks)
2 Tablespoons cilantro , chopped (for garnish)

For Marinade:

3 Tablespoons soy sauce
2 Tablespoons honey
1 Tablespoon vegetable oil
Juice of 1 lime
2 garlic cloves , minced
1-2 teaspoons Sriracha sauce
⅛ teaspoon Red pepper flakes

For Veggie Skewers (alternate these on separate skewers):

1 small zucchini , sliced
1 small yellow squash , sliced
6 button mushrooms , rinsed
1/2 red / orange bell pepper

US Customary - Metric

Instructions

Cut boneless, skinless chicken breasts into 1-2" chunks. Set aside while you make the honey lime marinade.
In a small bowl, combine soy sauce, honey, oil, lime juice, minced garlic, Sriracha sauce and red pepper flakes, to make the marinade. Mix thoroughly.
NOTE: Measure out 3 Tablespoons of marinade and set aside for later. Pour the remaining marinade over the chicken chunks. Marinate the chicken (covered) in the refrigerator for a minimum of 1 hour. The longer you let the chicken marinate, the better the flavor.
Thread marinated chicken onto skewers, dividing evenly. It is BEST to thread the veggies onto separate skewers, since the meat and the veggies tend to cook through at slightly different times. It's easier to cook them on separate skewers.
For veggie skewers: Alternate veggies onto 2 skewers. Place on grill and occasionally brush with the reserved honey lime chicken marinade. Cook veggies, turning skewers occasionally to cook all sides. They will probably take a bit less time to grill than the chicken. Plan accordingly.
Grill chicken skewers on medium-high heat for 6-8 minutes per side, or until the juices run clear. Turn chicken skewers occasionally to ensure they get browned on all sides. Remove skewers from grill, remove skewers from chicken and veggies. Serve, and enjoy!

Recipe Notes

The chicken skewers are best when served alongside grilled skewered vegetables like zucchini, onions, mushrooms and yellow squash. Use whatever veggies you enjoy!

*** I used metal skewers. If you will be using wooden skewers, remember to soak them in water for approximately 15 minutes (this will prevent them from burning on the grill...which would NOT be a good thing!)

Nutrition Facts

Honey Lime Chicken Skewers

Amount Per Serving (1 skewer (each-chicken and veggies))

Calories 445 Calories from Fat 117

% Daily Value*

Fat 13g20%

Saturated Fat 7g44%

Cholesterol 145mg48%

Sodium 1127mg49%

Potassium 1444mg41%

Carbohydrates 29g10%

Fiber 2g8%

Sugar 23g26%

Protein 53g106%

Vitamin A 1265IU25%

Vitamin C 69.5mg84%

Calcium 35mg4%

Iron 2.2mg12%

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

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29
Jan
2014

Cranberry Orange Cookies

categories: Cookies, Desserts, Holidays!

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Cranberry Orange Cookies are decadent yummy treats, flavored with cranberries, pecans, orange zest and juice, and topped with a simple orange glaze!

I used to host a Christmas Cookie Exchange for my co-workers in our home each December for many, many years, which is where I first tried these Cranberry Orange Cookies. We would have between 10-20 friends show up to participate each year.

It is so much fun to play ridiculously silly games, nibble on appetizers, visit and laugh, and see the different types of cookies each friend/co-worker made and brought to share. I always hosted this party in our home the first week of December, so it was a GREAT way to kick off the holiday season!

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

How Does A Cookie Exchange Work?

Everyone brings six dozen cookies (one kind/recipe), and brings the recipe for them, too! We divide the total number of cookies by the number of friends participating to see how many cookies (per variety) we pack in our boxes to take home!

Each person leaves with a big box with six dozen ASSORTED homemade Christmas cookies, and all of the cookie recipes! MAKE 1 KIND OF COOKIE… LEAVE WITH 15-20 KINDS OF COOKIES!

I love cookie exchanges, because we only have to cook once, but leave with a variety of delicious cookies, just in time for the holidays! Now that is my kind of party! We also play lots of crazy games, and have a blast!

How I Got The Recipe For Cranberry Orange Cookies

One year, my friend Valerie brought Cranberry Orange Cookies to share. I was immediately in love with the orange and cranberry flavor of these cookies, and couldn’t wait to try the recipe on my own. Winner! My friend Valerie is on the left in the photo below.

I’ve made these yummy cranberry orange cookies a few times since then, and they never disappoint! They are easy to make and are DELICIOUS! The picture of the cookies I made isn’t the greatest at representing these wonderful treats, but trust me…they’re fantastic! Perfect for any time of the year! Have a great day!

Looking For More COOKIE Recipes?

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

Interested In More Recipes?

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

Recipe Adapted From:http://allrecipes.com/Recipe/Cranberry-Orange-Cookies/Detail.aspx?event8=1&prop24=SR_Thumb&e11=cranberry%20orange%20cookies&e8=Quick%20Search&event10=1&e7=Home%20Page

↓↓ PRINTABLE RECIPE BELOW ↓↓

5 from 1 vote

Cranberry Orange Cookies

Prep Time

20 mins

Cook Time

12 mins

Total Time

32 mins

Cranberry Orange Cookies are decadent yummy treats, flavored with cranberries, pecans, orange zest and juice, and topped with a simple orange glaze!

Category: Cookies

Cuisine: American

Keyword: cranberry orange cookies

Servings: 48 cookies (approx.)

Calories Per Serving: 121 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For cookies:

1 cup butter , softened
1 cup granulated sugar
1/2 cup packed brown sugar
1 egg
1 1/2 teaspoons grated orange zest
2 Tablespoons orange juice
2 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups dried cranberries
1/2 cup pecans , chopped (can substitute walnuts, if desired)

For glaze:

1 teaspoon grated orange zest
3 Tablespoons orange juice
1 1/2 cups confectioner's sugar (powdered)

US Customary - Metric

Instructions

Preheat oven to 375 degrees.
In a large bowl, cream together the butter, granulated and brown sugars. Beat till smooth. Add egg, and mix till well blended. Add in 1/ 1/2 tsp. grated orange zest and 2 TBSP. of orange juice. Mix well.
In separate bowl, whisk together flour, baking soda and salt; stir this into the orange mixture, a little at a time. Add dried cranberries and pecans. Stir in until well mixed and evenly distributed through the dough.
Drop dough by rounded Tablespoonfuls onto ungreased baking sheets. Make sure to space cookies 2 inches apart. Bake at 375 degrees for 12-14 minutes or until edges turn golden. Remove cookies from oven. Let cool slightly, then remove cookies from baking sheets to wire racks to cool.
While cookies are baking (or while they are cooling), in a small bowl mix together 1 tsp. grated orange zest, 3 TBSP. orange juice, and 1 1/2 cups confectioner's (powdered) sugar until completely smooth. When cookies have cooled, either spread or drizzle the glaze over the top of the cookies, then let them sit until glaze hardens. ENJOY!

Nutrition Facts

Cranberry Orange Cookies

Amount Per Serving (1 cookie)

Calories 121 Calories from Fat 36

% Daily Value*

Fat 4g6%

Saturated Fat 2g13%

Cholesterol 13mg4%

Sodium 71mg3%

Potassium 22mg1%

Carbohydrates 19g6%

Sugar 13g14%

Vitamin A 125IU3%

Vitamin C 1mg1%

Calcium 6mg1%

Iron 0.4mg2%

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

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27
Jan
2014

Creamy Tomato Basil Soup

categories: Main Dishes, Soups, Vegetable Dishes

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Nothing is as comforting as a hot bowl of soup on a cool day. This delicious, creamy tomato basil soup will really hit the spot, and it’s simple to make!

Writing this post made me laugh…my entire life I have despised (I know, harsh words!) tomato soup. Really, really despised it. However, I am married to a guy who loves it. Go figure! But the truth is… I have come to love the taste of this Creamy Tomato Basil Soup!

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

Tomato Soup Was NOT On The List Of Foods I Enjoyed… Originally!

Years ago I worked at a school where occasionally they would serve the students and staff grilled cheese sandwiches with a small cup of tomato soup. Word on the street was the soup was good with a grilled cheese sandwich on the side, but I could never even bring myself to try the soup.

I grew up watching that gelatinous blob of tomato soup come out of canned tomato soup when my Dad would have it for lunch. No Thanks! I had such an “ugh” factor going on.

Then I married a guy who LOVES tomato soup, so through the years I would occasionally buy him a can of the stuff to make him happy. He sometimes even buys a carton of freshly made tomato basil soup from the grocery store deli to “heat and eat”.

Why I Ended Up LIKING Creamy Tomato Basil Soup

Fast this story forward to this past summer – our little garden was overflowing with fresh basil. I decided to combine my home-grown basil with my deep love of cooking and my love for that “tomato-soup-lovin’ husband of mine”.

I searched online to find a homemade tomato basil soup recipe he could enjoy. This recipe for creamy tomato basil soup is the one I tried, and guess what? I had a tiny cup of it and it was absolutely delicious…who knew? Wait… now I like this soup? I was totally surprised!

Now I really enjoy this yummy tomato basil soup! That has to be some kind of miracle! Maybe my taste buds have changed as I’ve gotten older. Perhaps it is the fact that it didn’t come sliding (in one gelatinous blob) out of a little red and white labeled can?

How To Make Homemade Creamy Tomato Basil Soup

In a medium sized pan, sauté onions and garlic in butter over medium heat until they are fairly clear (about 4-5 minutes). Don’t let the garlic burn!

Add the canned tomatoes (including juice) and the chicken stock to the saucepan. Bring the tomato mixture to a full boil. Reduce the heat, and let it simmer, uncovered for 10 minutes. Once the tomato mixture has cooked for 10 minutes, remove pan from heat.

Cooking the tomato soup before pureeing the tomatoes.

Use an immersion blender to puree. Be careful… the soup is HOT! NOTE: If you don’t have an immersion blender, no problem! Carefully transfer the “hot” tomato mixture to a blender or a food processor and puree. You may need to do this in batches.

Using an immersion blender to puree the tomato soup.

Creamy tomato basil soup, AFTER it has been pureed.

Add The Fresh Basil

Once the tomato mixture has been pureed, add in the fresh basil and pulse (or blend) a few more times to incorporate the basil into the soup.

Fresh, chopped basil is added to tomato soup, then blended in.

If you used a blender, return the hot soup carefully to the saucepan. Whisk in the heavy whipping cream, until blended.

Whipping cream is added to creamy tomato basil soup.

Season with salt and pepper, to taste. Heat on low until the creamy tomato basil soup is fully heated through. Do NOT let the soup boil!

Creamy tomato basil soup, after whipping cream has been whisked in.

Serve This Delicious Creamy Tomato Basil Soup

Ladle the hot soup into cups or bowls. Garnish each portion with croutons and fresh basil leaves, if desired. ENJOY!

Creamy tomato basil soup is served in white bowl, with croutons and basil leaves as garnish.

This creamy tomato basil soup is very EASY to make and it’s DELICIOUS. Hope you will give it a try! Have a wonderful day!

Looking For More SOUP Recipes?

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

Interested In More Recipes?

You Can Also Find Me On Social Media:

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

Recipe Source: http://unsophisticook.com/tomato-basil-soup/

0 from 0 votes

Creamy Tomato Basil Soup

Prep Time

10 mins

Cook Time

30 mins

Total Time

40 mins

Nothing is as comforting as a hot bowl of soup on a cool day. This delicious, creamy tomato basil soup will really hit the spot, and it's simple to make!

Category: Soup

Cuisine: American

Keyword: creamy tomato basil soup

Servings: 8

Calories Per Serving: 210 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

4 Tablespoons butter
2 brown onions , chopped
4 garlic cloves , minced
2 (28 oz.) cans whole tomatoes
3 cups chicken stock
1/2 cup fresh basil , chopped (plus additional leaves for garnish, if desired)
1/2 cup heavy whipping cream
salt (to taste)
pepper (to taste)
Croutons and additional basil (for garnish, if desired)

US Customary - Metric

Instructions

In a medium sized pan, saute onions and garlic in butter over medium heat till they are fairly clear (about 4-5 minutes). Don't let the garlic burn!
Add the canned tomatoes (including the juice) and the chicken stock to saucepan. Bring the tomato mixture to a full boil, then reduce the heat and let it simmer, uncovered, for 10 minutes. When the tomato mixture has cooked for 10 minutes, remove from heat.
Use an immersion blender to puree. NOTE: If you don't have an immersion blender, no problem! Carefully transfer the "hot" tomato mixture to a blender or a food processor and puree. You may need to do this in batches.
Once the tomato mixture has been pureed, add in the fresh basil and pulse (or blend) a few times to incorporate the basil into the soup.
If you used a blender, return the hot soup to saucepan. Whisk in the heavy whipping cream, till blended. Season with salt and pepper, to taste. Heat on low until the creamy tomato basil soup is fully heated through. Do NOT let the soup boil!
To serve: Ladle soup into cups or bowls. Garnish with croutons and fresh basil leaves, if desired. ENJOY!

Nutrition Facts

Creamy Tomato Basil Soup

Amount Per Serving (1 (1/8th of total))

Calories 210 Calories from Fat 108

% Daily Value*

Fat 12g18%

Saturated Fat 7g44%

Cholesterol 38mg13%

Sodium 447mg19%

Potassium 737mg21%

Carbohydrates 21g7%

Fiber 4g17%

Sugar 11g12%

Protein 6g12%

Vitamin A 900IU18%

Vitamin C 21.2mg26%

Calcium 93mg9%

Iron 2.9mg16%

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

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27
Jan
2014

Maple Cream Bon Bons

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

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Decadent, creamy chocolate covered Maple Cream Bon Bons are a perfect gift for family and friends during the holidays! You’ll love these maple flavored treats!
Every year during the holidays, I pick a couple of new recipes to make (especially chocolate covered truffles or bon bons!), to add to our family’s “tried and true” traditional Christmas treats.

One of this year’s new recipes is for Maple Cream Bon Bons. They are AMAZING!

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

Homemade Food Gifts At Christmas!

I enjoy making a variety of “homemade Christmas goodies”, which I LOVE to give to my friends and neighbors. Inevitably I end up making a couple kinds of chocolate-dipped truffles (in this recipe they are called “bon bons”).

I tend to make such a mess in my kitchen each Christmas, with cookbooks, recipes and ingredients scattered everywhere, but I find great JOY in giving to others this time of year!

This past Christmas I found this delicious sounding recipe for maple cream bon bons during a search online at Taste of Home. They really sounded simple to prepare and yummy!

These creamy, chocolate covered treats were very easy to make (with only a few ingredients… a big plus!) and the maple flavor SHINES!

Delicious Creamy Maple Bon Bons

They are so cute when placed in a decorative candy wrapper… perfect for gift giving! Who wouldn’t like to receive a plate of these delicious maple cream bon bons?

The recipe makes about 5 dozen maple cream bon bons, so there are plenty to take to work, give away as gifts, or plenty to save and stash away in the refrigerator for a late-night craving. They are SO GOOD!

I really hope you give these little bites of yumminess a try. Maple cream bon bons are very, very good, and I’m positive you are going to love them!

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 BON BON OR TRUFFLE Recipes?

You can find ALL my recipes in the Recipe Index, located at the top of the page. I have a nice variety of bon bon and truffle recipes you might enjoy, 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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Recipe Source: http://www.tasteofhome.com/recipes/maple-cream-bonbons

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Maple Cream Bon Bons

Prep Time

1 hr

Cook Time

0 mins

Total Time

1 hr

Decadent, creamy chocolate covered Maple Cream Bon Bons are a perfect gift for family and friends during the holidays! You'll love these maple flavored treats!

Category: Candy

Cuisine: American

Keyword: maple cream bon bons

Servings: 5 dozen

Calories Per Serving: 125 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For bonbons:

1 cup butter , softened (2 cubes)
3 1/2 cups confectioner's sugar (powdered)
3 Tablespoons maple flavoring
2 cups walnuts (or pecans) , chopped

For coating:

2 cups semi-sweet chocolate chips
1 cup butterscotch chips

US Customary - Metric

Instructions

In a large bowl, with an electric mixer, cream the butter, powdered sugar, and maple flavoring till smooth. Stir in chopped walnuts (or pecans).
Shape mixture into 1" balls. Place dough balls onto a wax paper covered baking sheet and put into freezer for 1/2 an hour.
In a microwaveable bowl, melt the chocolate and butterscotch chips **(30 seconds on high. Stir. 30 seconds on high. Stir. Watch carefully so that you don't burn the chocolate. Should be melted and smooth after stirring the second time, but microwave an additional 15 seconds or so, then stir, if not.).
Dip dough balls into chocolate mixture one at a time (I insert a toothpick into the dough ball, then dip, cover with chocolate then remove, allowing excess chocolate to drip off. You may want to use a spoon to finish coating the bonbon. Place each covered bonbon on wax paper-lined baking sheets, removing the toothpick and hiding the "hole" with a touch of melted chocolate. Place bonbons in refrigerator when done. Refrigerate till set...then ENJOY!

Nutrition Facts

Maple Cream Bon Bons

Amount Per Serving (1 bon bon)

Calories 125 Calories from Fat 72

% Daily Value*

Fat 8g12%

Saturated Fat 3g19%

Cholesterol 8mg3%

Sodium 38mg2%

Potassium 52mg1%

Carbohydrates 13g4%

Sugar 11g12%

Vitamin A 100IU2%

Vitamin C 0.1mg0%

Calcium 8mg1%

Iron 0.5mg3%

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

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26
Jan
2014

Chocolate Chip Orange Scones

categories: Breads, Breakfast, Chocolate, Scones

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Chocolate chip orange scones with citrus glaze, are a delicious treat for breakfast, brunch or an afternoon snack!

These chocolate chip orange scones are my “all-time favorite”! I LOVE them! When I worked full-time (for almost 30 years), I would occasionally bring plates of them to the office, to share with my friends.

They were always a big hit… and I always returned home with empty serving plates!

Now that I have my own blog (to share favorite recipes with family and friends in one convenient location), I decided to share this special recipe with you. I’ve been making them for over 20 years, and I am sure you will LOVE these scones!

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

Do You Love SCONES?

If you love scones, I hope you will consider checking out some of the other recipes for them I have on this blog, like Apple Cinnamon, Lemon Cream, Cranberry Orange, Cinnamon Chip or Banana Nut, to name a few.

ALL of my recipes can be found in the Recipe Index, which is located at the top this page! Here’s a few photos of some of these scones, to tempt you!

Enjoying A Morning Scone

I made a batch of these chocolate chip orange scones this morning. It was a brisk 36 degrees outside; a gorgeous Pacific Northwest kind of day (thank you, God, for the beauty all around).

My husband and I discussed our plans for the day while enjoying a scone, accompanied by several cups of “strong” coffee. Ahhhh… it was such a delicious way to enjoy our morning!

Chocolate and orange are a favorite flavor combination of mine, and these scones, with their sweet citrus glaze on top, are “practically perfect in every way”.

These yummy scones are a great way to start the day (and they’re less expensive than buying them at a local coffee house!) Give them a try… I hope you enjoy them as much as we do!

Making Chocolate Chip Orange Scones

Here’s a few pics showing how to make them: First you mix up the ingredients for the dough. I use a food processor to cut in the cold butter, but you can also use a small pastry blender to do this.

The grated orange peel makes the dough smell good and “citrusy” and helps add in lots of citrus flavor to the scones!

Forming The Dough For The Scones

Shape the dough into a circle after all the dough ingredients have been mixed together. Use your hands to shape it. Look at all those chocolate chips and grated orange zest!

Bake The Chocolate Chip Orange Scones

Next, cut the dough circle into 8 pie-shaped wedges, brush the tops with an egg white and water combo. I typically use a pizza cutter to make the cuts.

Spray a baking sheet with cooking spray. Place the scone wedges on the prepared baking sheet about ½ inch apart. Bake the scones at 425°F. for 20-25 minutes (mine are usually ready at the 20-minute mark), or until they’re golden brown on top and cooked through.

When done, remove the baking sheet from the oven and transfer the scones to a wire rack, with foil or parchment paper placed underneath the rack.

Prepare The Citrus Glaze While Scones Bake

While the scones are baking, mix up the orange glaze. Can you see all the orange zest? This glaze is made with orange juice, orange zest, orange extract, vanilla and powdered sugar.

That’s a lot of citrus flavor! The glaze will be brushed onto the scones once they have been baked and completely cooled. It’s the most wonderful topping and adds so much additional citrus flavor to the chocolate chip orange scones!

Glaze The Baked Chocolate Chip Orange Scones

Here are the chocolate chip orange scones, golden brown, hot and straight out of the oven. Use a knife to separate the scones.

Now they only need that beautiful, shiny orange glaze applied after they’ve cooled, to make them PERFECT in every way!

“Painting” the citrus glaze onto the room temperature scones with a pastry brush gives them an extra burst of flavor, plus a beautiful shiny top!

Ready To EAT!

Let the chocolate chip orange scones cool until the glaze firms up. All that’s left for you to do is take a big bite and enjoy these decadent treats!

Update: I made these scones this past Christmas (2015) for breakfast for my husband, myself, and our two grown sons. Here’s a picture with a simple Christmas decoration in the middle.

These festive-looking and delicious scones sure disappeared in a flash! I think our sons each devoured a couple of them. Hey… it was Christmas, right?

I sure hope you enjoy these easy to make chocolate chip orange scones! I think you will love them as much as our family does!

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!

Want More Recipes? Get My FREE Newsletter!

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

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

Find Me On Social Media:

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Original Recipe Source: unknown

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0 from 0 votes

Chocolate Chip Orange Scones

Prep Time

20 mins

Cook Time

20 mins

Total Time

40 mins

Chocolate chip orange scones with a citrus glaze, are a delicious and easy to make treat for breakfast, brunch or an afternoon snack!

Category: Breakfast

Cuisine: American

Keyword: chocolate chip orange scones

Servings: 8

Calories Per Serving: 458 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For scones:

2 cups all-purpose flour
1/3 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup (1 cube) unsalted butter, very cold
2 large eggs
1/4 cup orange juice
1 teaspoon vanilla
1/2 teaspoon grated orange peel (finely grated; I use a micro-plane zester)
3/4 cup semi-sweet chocolate chips (regular or mini-sized)
1 egg white + 1/2 tsp. water

For glaze:

1 1/2 cups powdered sugar (can always add more if you need extra)
1/4 teaspoon vanilla extract
1/4 teaspoon orange extract (I use it for enhanced flavor, but optional)
1 teaspoon grated orange zest
3-4 teaspoons orange juice (until you get the right consistency of glaze to
"paint" on the scones)

US Customary - Metric

Instructions

Preheat oven to 425 degrees. In a food processor (or cut in by hand with a pastry blender in a large bowl), mix flour, sugar, baking powder, salt and chilled butter together until well combined.
In a separate bowl, mix together the eggs, orange juice, vanilla, and grated orange peel. Add egg mixture to the flour mixture; combine till fully blended.Stir in chocolate chips. Mix well, to fully combine.
Transfer dough onto a well-floured surface. Knead dough with floured hands until dough comes together...(continue to sprinkle the dough and surface with additional flour as needed, as dough is usually fairly "sticky"-I usually do this 3-4 times). Shape dough into an 8" circle.
Mix egg white and water together in small bowl. Using a pastry brush, brush the tops of the scones with this mixture. Using a pizza cutter or very sharp knife, cut the dough circle into 8 pie-shaped wedges.
Spray a baking sheet with cooking spray. Place wedges on baking sheet and bake at 425 degrees for 20-25 minutes (mine are usually ready at the 20 minute mark), or until golden brown on top. When done, remove from oven; transfer scones to a wire rack, with foil or parchment paper underneath.
When scones have slightly cooled, "paint" the glaze on with a pastry brush (glaze is made by mixing up the ingredients listed, in a small bowl). Completely cover the tops of the scones with the glaze. Let scones cool until glaze has hardened., then serve, and enjoy!

Nutrition Facts

Chocolate Chip Orange Scones

Amount Per Serving (1 scone)

Calories 458 Calories from Fat 171

% Daily Value*

Fat 19g29%

Saturated Fat 11g69%

Cholesterol 72mg24%

Sodium 172mg7%

Potassium 272mg8%

Carbohydrates 65g22%

Fiber 2g8%

Sugar 37g41%

Protein 6g12%

Vitamin A 440IU9%

Vitamin C 5.7mg7%

Calcium 68mg7%

Iron 2.8mg16%

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

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24
Jan
2014

New York Style Blueberry Bagels DIY

categories: Bagels, Breads, Breakfast

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It’s easy to make chewy, delicious, authentic New York Style Blueberry Bagels from scratch! Grab the cream cheese and enjoy this classic treat!
I love bagels, especially these authentic, made from scratch New York Style Blueberry Bagels, toasted with cream cheese on top! My husband also loves a good bagel and is notorious for grabbing a few “fresh” bagels from the bakery department at our local grocery store.

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

Making Bagels From Scratch Is Economical!

Last year I decided to take on the challenge of making bagels from the comfort of my very own kitchen. That way I would know what was in them, and in the long run, it would be a lot cheaper than buying them at a coffee house or grocery store.

I’ve Made Several Bagel Varieties Over the Years

The first bagels I made were cranberry-orange and they were amazing and not as hard to make as I had imagined. Next came several other kinds of bagel-making adventures and they all ended with good results!

Links to some of my other bagel recipes can be found at the bottom of this page. But trust me- these blueberry bagels are absolutely amazing! If you like bagels, AND you like blueberries, you really should try this recipe!

Look at these beautiful Oregon blueberries in the photo below! I picked almost 20 pounds of blueberries this past summer at a local U-Pick farm. My freezer always seems to have many bags of frozen blueberries!

When I make these bagels, I typically use fresh blueberries but either fresh OR frozen blueberries will work in this recipe.

Is It Hard To Make New York Style Blueberry Bagels?

Honestly, it really isn’t too difficult to make homemade bagels. These NY style blueberry bagels are fairly easy to make, and there are a few steps to follow. The end result is creating bagels that are chewy, delicious, and bursting with blueberries!

Truly, the only real thing you need is patience to wait for the dough to rise! That waiting time for the dough to rise is truly the only hard part of making them.

A Few Pics From Making Bagels

Don’t worry if the dough looks a little bit purple once the blueberries are mixed in. That’s just from a little of the blueberry juice mixing into the dough… it’s all good!

Dough for the NY style blueberry bagels is formed into their distinctive circular shapes and a hole is created in the middle. Now they are ready to boil!

Boiling bagels before you bake them is a sure-fire way to help ensure a chewy, authentically textured bagel!

Boil First Then Bake

True NY style blueberry bagels are boiled before they are baked. This two step process gives them their nice, traditional chewy texture! It is one extra authentic step you’ll be glad you took!

Look at those gorgeous blueberry bagels boiling away in a big pot of water below. It sort of looks like a blueberry bagel jacuzzi, don’t ya think? They are only boiled for 3-4 minutes total, so this extra step doesn’t take too long!

The bagels are boiled in batches in a LARGE pot of water, until all of them have been boiled. Once the bagels have been boiled, they are drained, just prior to baking.

Bake The New York Style Blueberry Bagels, Then Enjoy!

Blueberry bagels are baked at 425° F. for approximately 20 minutes. When done the bagels will have risen, are baked all the way through, and are golden brown on the outside.

Transfer the hot bagels to a wire rack to slightly cool, then they will be ready to be enjoyed! Voila! Here’s one of the hot, chewy New York Style Blueberry Bagels, fresh out of the oven!

All that is left to do is slice it in half, toast or broil it (if that’s how you like ’em), spread some cream cheese on it, and EAT IT! These bagels are so good!

Trust me…if I can make delicious NY style blueberry bagels, so can YOU! Toast one, grab some cream cheese to spread on it, throw on a pot of coffee or tea… and ENJOY one of these delicious blueberry bagels!

I love the crispy outside, and combined with the chewy goodness on the inside, it tastes like an authentic New York-style bagel should! The blueberry bagels also freeze very well, which is an added bonus!

Thank you for stopping by today, and I invite you to come back soon for more delicious recipes. Have a GREAT day, and may God bless you.

Looking For More BAGEL 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 bagel recipes you can check out, including:

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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.heathersfrenchpress.com/2014/01/ny-style-blueberry-bagels.html#more-2475

↓↓ PRINTABLE RECIPE BELOW ↓↓

4 from 2 votes

New York Style Blueberry Bagels DIY

Prep Time

30 mins

Cook Time

20 mins

INACTIVE Prep Time (dough rising)

2 hrs

Total Time

2 hrs 50 mins

It's easy to make chewy, delicious, authentic New York Style Blueberry Bagels from scratch! Grab the cream cheese and enjoy this classic treat!

Category: Breakfast

Cuisine: American

Keyword: blueberry bagels

Servings: 8 servings

Calories Per Serving: 221 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1 (0.25 ounce) package (envelope) active dry yeast (2¼ tsp.)
2 Tablespoons sugar
1 1/4 cups warm water (divided)
3 1/2 cups all-purpose flour
1 1/2 teaspoons salt
1 cup blueberries tossed in additional 1/4 cup AP flour

US Customary - Metric

Instructions

In a small bowl, dissolve yeast and sugar in ½ cup of warm water. Let rest for 5 minutes. You should see little bubbles forming on the surface after 5 minutes or so, indicating yeast is "good" and "alive".
In large bowl or bowl from a stand mixer, mix together salt and 3½ C. flour - making a "well" in the center of the flour. Add yeast mixture and remaining water to the flour mixture. Gently fold in blueberries that have been tossed in an additional ¼ cup of flour.
Knead (either by hand or by using dough hook on your stand mixer) until dough becomes soft and elastic (this could take approx. 5 + minutes). Don't worry when you see dough turning a bit purple...it's all "good".
Cover dough with a dishtowel, set bowl in a warm place and let dough rise until doubled (about 1 ½ hours).
Turn dough out onto lightly floured surface (I even lightly dusted the dough with flour so it was easier to work with). Divide dough into 8 balls (shape and pull edges of dough to the underside of the ball for a smoother ball). With floured hands, take both of your thumbs and press into the center of each ball, forming a hole, and stretch the hole to form a bagel shape (I even pick up the bagel dough and enlarge the hole from the bottom). Once bagels have been formed, let dough rest for 30 minutes.
While dough rests, preheat oven to 425°F. and bring a large stockpot to a rolling boil. Boil bagels 2-3 at a time in boiling water for 3-4 minutes (make sure they float to the top at the end). Remove bagels from water. and place on an ungreased baking sheet, allowing bagels to drain a bit.
Bake bagels on same baking sheet at 425°F. for 20-24 minutes, or until golden brown on top. When done, transfer bagels to a wire rack to cool, then ENJOY!

Nutrition Facts

New York Style Blueberry Bagels DIY

Amount Per Serving (1 bagel)

Calories 221

% Daily Value*

Sodium 437mg19%

Potassium 72mg2%

Carbohydrates 47g16%

Fiber 1g4%

Sugar 4g4%

Protein 5g10%

Vitamin A 10IU0%

Vitamin C 1.8mg2%

Calcium 8mg1%

Iron 2.6mg14%

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

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Making Bagels From Scratch Is Economical!

I’ve Made Several Bagel Varieties Over the Years

Is It Hard To Make New York Style Blueberry Bagels?

A Few Pics From Making Bagels

Boil First Then Bake

Bake The New York Style Blueberry Bagels, Then Enjoy!

Looking For More BAGEL Recipes?

Want More Recipes? Get My FREE Newsletter!

Find Me On Social Media:

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

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