The Grateful Girl Cooks!

03
Oct
2022

Pineapple Topped Sweet Potato Puff

categories: Side Dishes, Vegetable Dishes

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Pineapple Topped Sweet Potato Puff is a delicious side dish featuring cinnamon vanilla mashed sweet potatoes, with a pineapple crumb topping!

Today I want to share a yummy recipe for a fruit topped veggie side dish! I found the original recipe in an old cookbook, and we loved the taste of this simple dish. The recipe, as written, makes 8 servings, so it’s not only great for dinner (and leftovers!), but would be a wonderful addition to a holiday table, as well.

The recipe uses fresh sweet potatoes (also known as yams), and I typically use the red-skinned variety. This side dish does require a bit of planning ahead because it is necessary to boil the fresh sweet potatoes for about 40 minutes to get them soft enough to mash. Once you get past that part, the rest of the dish is easy! This dish has two distinct layers of flavor… a bottom layer of cinnamon vanilla seasoned mashed sweet potatoes, and a final layer of crumbly pineapple topping. Here’s how to make this delicious veggie side dish.

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

Prepare The Sweet Potatoes

Wash the sweet potatoes, then piece each potato 5-6 times with the tines of a fork, or with a sharp knife. Place them in a large pan of boiling water and cook them on medium high heat for about 40 minutes or until softened. To test for doneness, simply insert a knife into the middle of a sweet potato. The knife should be able to pierce the potato very easily once done.

Remove potatoes from the water, and let them cool for 1-2 minutes, then remove the peel (discard the peels). Cut the peeled sweet potatoes into slices or chunks, and place them in a medium sized bowl. At this point, you should also preheat your oven to 350°F. so it is ready to go, once the dish is assembled.

Make The Sweet Potato Filling

Use an electric mixer to “mash” the sweet potatoes until mostly smooth and lump-free. Add sugar, softened butter, eggs, milk, cinnamon, vanilla and salt, and mix these ingredients together, until fully incorporated. Pour the sweet potato mixture into an UNGREASED 2 quart baking dish, then set the dish aside while making the pineapple topping.

Make The Pineapple Topping

Measure all purpose flour, sugar, egg and softened butter into a medium sized bowl. Stir the ingredients together until it becomes a thick, “wet” looking batter. Fold an 8 oz. can of well-drained crushed pineapple into the batter until combined. This is the pineapple topping for the sweet potatoes, and it will be slightly “lumpy” in texture..

Ready… Set… Bake!

Drop the pineapple topping (by the spoonful) over the top of the sweet potatoes, trying to cover as much of the surface as possible. Place the casserole dish on the middle rack of your preheated oven.

Bake the pineapple topped sweet potato puff at 350°F for 30-35 minutes. When done, the top will be light golden brown in color, and the sweet potato filling will have “puffed up” a bit as it was baking. Remove the dish from the oven and let it rest for 1-2 minutes before serving (it’s quite HOT).

Serve The Pineapple Topped Sweet Potato Puff

To serve this dish, spoon up the pineapple topped sweet potato puff and place on individual serving dishes. The sweet potato puff is so colorful, sweet and buttery, and pairs wonderfully with the sweet pineapple topping!

The day I photographed this recipe, we enjoyed this vegetable dish served alongside yummy Air Fryer Crusted Mahi Mahi. This dish would also compliment a variety of main dishes, such as beef, pork, turkey or chicken, etc. Any leftovers can be easily reheated in the oven or in a microwave, so don’t worry about having too much!

I hope you have the opportunity to make this tasty vegetable side dish for yourself and/or for those you love. Thanks for stopping by, and I invite you to come back soon for more family friendly recipes. Take care, and have a GREAT day!

Looking For More SWEET POTATO (OR YAM) Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have some really delicious sweet potato/yam recipes you might enjoy, including:

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Recipe adapted from: Gooseberry Patch “Big Book of Holiday Cooking”, page 199, submitted by Linda Littlejohn, published in 2012 by Oxmoor House and Time Home Entertainment, Inc.

↓↓ PRINTABLE RECIPE BELOW ↓↓

5 from 1 vote

Pineapple Topped Sweet Potato Puff

Prep Time

40 mins

Cook Time

30 mins

Total Time

1 hr 10 mins

Pineapple Topped Sweet Potato Puff is a delicious side dish featuring cinnamon vanilla mashed sweet potatoes, with a pineapple crumb topping!

Category: Side Dish, Vegetable Dish

Cuisine: American

Keyword: pineapple topped sweet potato puff

Servings: 8

Calories Per Serving: 338 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For Sweet Potato Filling:

2 cups sweet potatoes boiled, peeled, mashed
1 cup granulated sugar
¼ cup butter softened
2 large eggs
¼ cup milk
1 teaspoon vanilla extract
¼ teaspoon ground cinnamon
¼ teaspoon salt

For Pineapple Topping:

¼ cup all purpose flour
½ cup granulated sugar
1 large egg slightly beaten
¼ cup butter softened
8 ounces crushed pineapple (canned) well drained

US Customary - Metric

Instructions

Wash sweet potatoes; piece each potato 5-6 times with the tines of a fork, or with a sharp knife. Place them in large pan of boiling water; cook on medium high heat for 40 minutes or until softened. To test for doneness, insert a knife into the middle of a sweet potato. Knife should easily pierce potato very once done. Remove potatoes from water; let cool 1-2 minutes. Remove peel (discard peels). Cut sweet potatoes into slices or chunks; place in medium bowl.
Preheat oven to 350°F. so it's ready to go, once dish is assembled.
Use electric mixer to "mash" sweet potatoes until smooth and lump-free. Add sugar, butter, eggs, milk, cinnamon, vanilla and salt. Mix until fully incorporated. Pour in UNGREASED 2 qt. baking dish. Set aside while making pineapple topping.
Measure flour, sugar, egg and softened butter into medium bowl. Stir together until it becomes a thick, wet batter. Fold pineapple into batter until combined. Drop pineapple topping (by the spoonful) over the top of the sweet potatoes; cover as much of the surface as possible.
Place baking dish on middle rack of oven. Bake at 350°F for 30-35 minutes. When done, the top will be light golden brown in color, and sweet potato filling will have "puffed up". Remove from the oven; let rest 1-2 minutes before serving.

Nutrition Facts

Pineapple Topped Sweet Potato Puff

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

Calories 338 Calories from Fat 126

% Daily Value*

Fat 14g22%

Saturated Fat 8g50%

Trans Fat 0.5g

Polyunsaturated Fat 1g

Monounsaturated Fat 4g

Cholesterol 101mg34%

Sodium 212mg9%

Potassium 194mg6%

Carbohydrates 52g17%

Fiber 2g8%

Sugar 43g48%

Protein 4g8%

Vitamin A 5202IU104%

Vitamin C 3mg4%

Calcium 39mg4%

Iron 1mg6%

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

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28
Sep
2022

Raspberry Surprise Muffins

categories: Breakfast, Muffins

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Raspberry Surprise Muffins taste great and are easy to make! You’ll enjoy their light almond flavor and raspberry jam inside. Makes 1 dozen.

Do you enjoy muffins for breakfast? We sure do at our home! What I enjoy about muffins is that they typically don’t take a lot of time to make, but yield quite a few that (in our house) can last my husband and I for a few days (or more, if we freeze some of them). A little work for several meals or snacks… YESSSS!

Today I am sharing a delicious recipe with you that I discovered in a wonderful cookbook that was published quite a few years ago. The recipe is very simple to prepare, and yields a dozen delicious muffins that I’m sure you’re going to enjoy! Here’s how to make them:

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

Make The Muffin Batter

Before making the batter, preheat your oven to 400°F, and line a 12 cup standard muffin pan with paper liners (or spray). It doesn’t take long to make the muffin batter, so you will want both the oven and the muffin pan ready to go!

Okay… now let’s make the muffin batter! Place all purpose flour, sugar, baking powder and salt in a large mixing bowl. Stir until these dry ingredients are combined. Add in milk, melted butter, one egg, vanilla extract and almond extract. Stir the batter only until all ingredients have been combined and moistened. Yes… you may have some small lumps, but do not overmix the batter.

Preparing The Muffins For Baking

Spoon the batter into the muffin cups only until HALFWAY FULL. Top the batter in each muffin cup with one teaspoon of raspberry jam (seeded or seedless). Divide and spoon the remaining batter over the muffins to cover the jam.

Sprinkle the top of each muffin with the reserved 2 Tablespoons of granulated sugar, dividing the sugar evenly between the 12 muffins. Now the raspberry surprise muffins are ready for the oven. NOTE: If desired, you can add a few thinly sliced almonds to decorate the top of the muffins before baking, but that is OPTIONAL (we prefer them without).

Bake The Muffins

Bake the raspberry surprise muffins at 400°F. for between15-17 minutes (or more, if necessary). When done, a toothpick inserted into the top of a muffin should come out clean. The tops of the muffins should also be very light golden brown in color, as well.

Transfer the muffin pan to a wire rack and let the muffins cool (in the pan) for 5 minutes, then transfer the muffins out of the pan to the wire rack to finish cooling.

Time To Enjoy Some Raspberry Surprise Muffins!

We enjoy eating these raspberry surprise muffins when they are just slightly warm! You really can’t see the raspberry jam from the outside looking at the muffins, but it is a nice SURPRISE to take a bite and SEE the surprise raspberry filling inside. YUM!

The muffins taste good with a dab of softened butter spread on them, too, if you like that on your muffins. The subtle almond flavor pairs very well with the sweet raspberry jam filling. I think you’re going to like these tasty muffins for breakfast or enjoyed as a snack! They freeze well, if wrapped tightly and stored in the freezer in an airtight container or bag!

I hope you have the opportunity to try these delicious muffins, and trust you’ll enjoy them as much as we do! Thank you so much for stopping by, and I invite you to come back soon for more family-friendly recipes. Have a GREAT day!

Looking For More MUFFIN RECIPES?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have a lot of wonderful muffin recipes for you to choose from, including:

Interested In More Recipes?

You Can Also Find Me On Social Media:

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Original recipe source: “Gooseberry Patch – Have Yourself A Homemade Christmas”, page 162, published by Time Home Entertainment/Oxmoor House in 2014

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0 from 0 votes

Raspberry Surprise Muffins

Prep Time

13 mins

Cook Time

17 mins

Total Time

30 mins

Raspberry Surprise Muffins taste great and are easy to make! You'll enjoy their light almond flavor and raspberry jam inside. Makes 1 dozen.

Category: Breakfast, Snack

Cuisine: American

Keyword: raspberry surprise muffins

Servings: 12 muffins

Calories Per Serving: 230 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

2 cups all purpose flour
⅔ cup granulated sugar
2 teaspoons baking powder
½ teaspoon salt
1 cup milk whole, 1% or 2%
½ cup butter melted
1 large egg lightly beaten
1 teaspoon vanilla extract
½ teaspoon almond extract
¼ cup raspberry jam regular or seedless
2 Tablespoons granulated sugar to sprinkle on top of muffin batter

US Customary - Metric

Instructions

Preheat oven to 400°F, Line a 12 cup standard muffin pan with paper liners (or use non-stick spray).
Measure flour, ⅔ cup of sugar, baking powder and salt into a large bowl. Stir until combined. Add milk, melted butter, egg, vanilla and almond extracts. Stir batter only until ingredients are combined and moistened. Don't overmix batter.
Spoon batter into muffin cups only until HALFWAY FULL. Top the batter in each muffin cup with one teaspoon of raspberry jam. Finish filling muffin cups with remaining batter (dividing it evenly) to cover the jam.
Sprinkle each muffin with reserved 2 Tablespoons of granulated sugar, dividing sugar evenly between the muffins. NOTE: If desired, you can also add thinly sliced almonds to the top of the muffins before baking (OPTIONAL).
Bake muffins at 400°F. for 15-17 minutes (or more, if necessary). When done, a toothpick inserted into the top of a muffin should come out clean. Tops of the muffins should be light golden brown in color. Transfer muffin pan to wire rack and let muffins cool (in the pan) for 5 minutes. Transfer muffins out of the pan to wire rack to finish cooling. Serve and enjoy. (NOTE: Leftover muffins freeze well, if wrapped tightly and stored in the freezer in an airtight container or bag!)

Recipe Notes

NOTE: Caloric calculation made using 1% milk.

Nutrition Facts

Raspberry Surprise Muffins

Amount Per Serving (1 muffin)

Calories 230 Calories from Fat 81

% Daily Value*

Fat 9g14%

Saturated Fat 5g31%

Trans Fat 0.3g

Polyunsaturated Fat 0.5g

Monounsaturated Fat 2g

Cholesterol 37mg12%

Sodium 175mg8%

Potassium 135mg4%

Carbohydrates 35g12%

Fiber 1g4%

Sugar 18g20%

Protein 3g6%

Vitamin A 297IU6%

Vitamin C 1mg1%

Calcium 63mg6%

Iron 1mg6%

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

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24
Sep
2022

Coney Dogs

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

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Looking for an easy meal for your family? Make Coney Dogs! Learn how to make this simple, flavorful meat sauce for your favorite hot dogs.

Coney dogs have been around since the early 1900’s, in one version or another. There has always been some disagreement regarding how Coney dogs became popular in the United States.

Years ago I found this recipe in one of my old cooking magazines, and knew I had to try it out. My husband wasn’t sure he would like it, but he (and I) ended up loving this sauce and our Coney dogs!

Coney Dog History

I grew up thinking Coney dogs got their name because originated in Coney Island, New York, but according to historians, that may not actually be the case. I

f you are interested in the history of this classic hot dog and sauce, check out this article from the Smithsonian magazine here. It is quite fascinating to read about its origins, and is a quick, easy read!

Coney Dogs Flavor Profile

If you enjoy traditional chili dogs, then you will most likely enjoy Coney dogs, as they share some similarities, but have a slightly different flavor profile (slightly sweet).

The sauce for Coney dogs is incredibly EASY to prepare, using ground beef, onions, celery, brown sugar, tomato sauce and spices, etc.

When this sauce is used to top your favorite hot dogs, I’m confident you’ll enjoy them! Here’s how simple it is to prepare Coney dogs!

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

Cook The Ground Beef

Cook ground beef, chopped onions and celery in a large skillet on Medium heat. Break the beef up until it is in small pieces.

Stir often, and continue cooking the beef until fully cooked through. Once the meat is done cooking, drain off any accumulated grease in the skillet and discard.

Let’s Make The Sauce For The Coney Dogs!

Now it’s time to make the Coney sauce for the hot dogs. Add tomato sauce, brown sugar, lemon juice, Worcestershire sauce, chili powder, yellow mustard and salt to the ground beef mixture.

Bring the sauce to a boil on MEDIUM heat. Once it begins to boil, reduce the heat to LOW. Let the sauce simmer UNCOVERED on LOW heat for 15 minutes, stirring it occasionally while it cooks.

While the sauce is simmering, cook the hot dogs according to the instructions on the package or by using your favorite method (boil, grill, oven broil, air fryer, etc.).

Plan your time so that the hot dogs will be ready when the sauce is finished cooking!

Once done, the Coney dog sauce will have thickened considerably, and most of the liquid will have been absorbed.

Once this occurs, and the meat is fully heated through, the sauce is ready to serve as a topper for the hot dogs!

Who’s Ready For Some Coney Dogs?

Place the cooked hot dogs into hot dog buns, and then spoon some of the sauce onto each hot dog. A lot of folks enjoy eating Coney dogs just like this (only adding the sauce), but add your favorite condiments, as well.

My favorite way to enjoy a Coney dog is to add diced fresh onion and yellow mustard on top of the sauce. My husband enjoys adding chopped onions and shredded cheddar cheese to his.

Serve the Coney dogs hot, and enjoy their wonderful flavor! This recipe makes enough sauce to top 8 hot dogs.

Any leftover Coney sauce can be frozen for later use when sealed in an airtight freezer bag or container.

I hope you enjoy this simple meal. We really do, because it is so simple to prepare, and is a nice change from plain hot dogs or traditional chili cheese dogs!

Thank you for stopping by and I hope you will come back for more family friend recipes again soon. Take care, and have a great day!

Looking For More EASY LUNCH or DINNER Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have some yummy lunch recipes you can check out, including:

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Original recipe source: “Taste of Home” magazine, June/July 2005 edition, page 54, published by Reiman Publications

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Coney Dogs

Prep Time

10 mins

Cook Time

15 mins

Total Time

25 mins

Looking for an easy meal for your family? Make Coney Dogs! Learn how to make this simple, flavorful meat sauce for your favorite hot dogs.

Category: Dinner, Lunch

Cuisine: American

Keyword: coney dogs

Servings: 8 coney dogs

Calories Per Serving: 84 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For Coney Sauce:

½ pound ground beef
¼ cup chopped yellow onions
2 Tablespoons chopped celery
8 ounces canned tomato sauce
2 Tablespoons brown sugar light or dark
1 Tablespoon lemon juice
2¼ teaspoons Worcestershire sauce
¾ teaspoon chili powder
½ teaspoon prepared yellow mustard
¼ teaspoon salt

For Hot Dogs (these items not included in caloric calculation as varieties/brands of hot dogs and buns may vary greatly):

8 hot dogs/weiners
8 hot dog buns

US Customary - Metric

Instructions

Cook beef, onions and celery in a large skillet on Medium heat. Break beef up until it's in small pieces. Stir often; continue cooking beef until fully cooked through. Drain off any accumulated grease in skillet and discard.
Add tomato sauce, brown sugar, lemon juice, Worcestershire sauce, chili powder, mustard and salt to ground beef mixture. Bring sauce to a boil on MEDIUM heat. Once it begins to boil, reduce heat to LOW. Let sauce simmer UNCOVERED on LOW heat for 15 minutes, stirring occasionally while it cooks. NOTE: While sauce is simmering, cook hot dogs according to pkg. instructions or use your favorite method (boil, grill, oven broil, air fryer, etc.). Plan ahead so hot dogs will be ready when sauce is finished cooking!
When done, the sauce will have thickened considerably, and most liquid will have been absorbed. The sauce is now ready to serve as a topper for the hot dogs!
Place cooked hot dogs into warm hot dog buns. Top each one with sauce. Enjoy the hot dogs with just the added coney sauce OR add additional condiments like cheese, yellow mustard, chopped onions, or other condiments you enjoy.
NOTE: This recipe makes enough sauce to top 8 hot dogs. Any leftover meat sauce can be frozen for later use when sealed in an airtight freezer bag or container.

Recipe Notes

NOTE: Hot dogs and buns were not included in caloric calculation, as varieties/brands/calories of hot dogs and buns will vary greatly. Caloric calculation is for the coney sauce (1/8th portion of total sauce).

Nutrition Facts

Coney Dogs

Amount Per Serving (1 serving sauce)

Calories 84 Calories from Fat 36

% Daily Value*

Fat 4g6%

Saturated Fat 2g13%

Trans Fat 0.3g

Polyunsaturated Fat 0.2g

Monounsaturated Fat 2g

Cholesterol 19mg6%

Sodium 257mg11%

Potassium 204mg6%

Carbohydrates 6g2%

Fiber 1g4%

Sugar 4g4%

Protein 6g12%

Vitamin A 189IU4%

Vitamin C 3mg4%

Calcium 15mg2%

Iron 1mg6%

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

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20
Sep
2022

Tuscan Cannellini Tuna Salad

categories: Lunch - Quick and Easy, Salads

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Tuscan Cannellini Tuna Salad is an easy dish with albacore tuna, cannellini beans and red onion tossed in a delicious, light salad dressing!

If you’re looking for a protein-filled salad to enjoy for lunch or a simple dinner, how about Tuscan Cannellini Tuna Salad? I found the original recipe in one of my very old Weight Watcher cookbooks (from 1998), and it’s delicious.

This salad has wonderful flavor, and is a CINCH to make! You NEED TO PLAN AHEAD, though, because for best flavor, the salad dressing needs to be made about 45 minutes ahead of time. This extra time allows the flavors to develop fully! You can always mix the salad dressing up in the morning, then it’s ready for a quick lunch later!

The actual salad itself is made up of only 3 ingredients… a can of albacore tuna, red onion, and protein-packed cannellini beans. Cannellini beans are also called white kidney beans, and can be found in most grocery stores. The salad is then tossed with the amazing salad dressing before serving. Let me show you how to make this tasty salad, which yields enough for four portions.

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

Make The Salad Dressing

The salad dressing used is the source of this salads great flavor! Best part? It only takes a minute or two to make! Place dried sage, olive oil, white wine, garlic, white wine vinegar, salt and pepper in a small bowl. Use a whisk to combine these ingredients very well.

PLAN AHEAD! For the very BEST flavor (recommended!), cover the salad dressing once it’s fully combined. Let the salad dressing sit (covered) at room temperature for 45 minutes. Plan ahead for this, because this time gives the flavors a chance to fully develop!

Combine The Salad Ingredients

It’s time to finish making the Tuscan Cannellini Tuna Salad, once the salad dressing has “rested”. Place the drained, rinsed cannellini beans, drained and flaked albacore tuna and chopped red onion into a medium bowl. Toss lightly to combine these three ingredients.

Dressing The Salad

Give the salad dressing a quick stir to re-combine the ingredients and pour it over the tuna, cannellini beans and red onion. Toss the salad, so that the dressing is coating the salad ingredients very well.

Time To Enjoy Tuscan Cannellini Tuna Salad!

Transfer the Tuscan Cannellini Tuna Salad into a pretty serving bowl, if desired, and then serve. The salad has wonderful flavors, thanks to that delicious salad dressing! This recipe makes four servings, and you can store any leftovers (covered or in airtight container) in the refrigerator for several days.

That’s how simple it is to make this yummy Tuscan Cannellini Tuna Salad, which can be served on its own for lunch, dinner or as a side dish. I hope you enjoy it, and trust you will come back soon for more family-friendly recipes. Take care and have a GREAT day.

Looking For More SALAD 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 yummy salad recipes for you to check out, including:

Interested In More Recipes?

You Can Also Find Me On Social Media:

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

Original recipe source: “Weight Watchers New Complete Cookbook”, page 433, published by Wiley Publishing, Inc., 1998

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Tuscan Cannellini Tuna Salad

Prep Time

5 mins

Cook Time

0 mins

Resting Time-Salad Dressing (inactive prep)

45 mins

Total Time

50 mins

Tuscan Cannellini Tuna Salad is an easy dish with albacore tuna, cannellini beans and red onion tossed in a delicious, light salad dressing!

Category: Lunch, Salads

Cuisine: All Cuisines

Keyword: Tuscan cannellini tuna salad

Servings: 4

Calories Per Serving: 235 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For Dressing:

4 teaspoons extra virgin olive oil
1 Tablespoon white wine vinegar
1 Tablespoon dry white wine
2 teaspoons dried sage or 2 Tablespoons fresh (minced)
2 cloves garlic minced
¼ teaspoon salt
⅛ teaspoon ground black pepper

For Salad:

16 ounces cannellini beans (canned) rinsed/drained
7 ounces albacore tuna (canned, in water) drained. flaked
1 Tablespoon chopped red onion

US Customary - Metric

Instructions

Make Salad Dressing (at least 45 minutes before assembling salad)

Place dried sage, olive oil, white wine, garlic, white wine vinegar, salt and pepper in a small bowl. Use a whisk to combine these ingredients very well. For the very BEST flavor, cover salad dressing once combined. Let salad dressing sit (covered) at room temperature for at least 45 minutes. Plan ahead, because this time gives the flavors in the salad dressing the chance to fully develop!

Finish Salad

Place cannellini beans, tuna and red onion into a medium bowl. Toss lightly, to combine.
Give salad dressing a stir to re-blend ingredients; pour it over the salad Toss gently, so that salad dressing is coating salad ingredients well. Serve, and enjoy!
Any leftovers can be stored (covered or in airtight container) in refrigerator for several days.

Nutrition Facts

Tuscan Cannellini Tuna Salad

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

Calories 235 Calories from Fat 54

% Daily Value*

Fat 6g9%

Saturated Fat 1g6%

Polyunsaturated Fat 1g

Monounsaturated Fat 3g

Cholesterol 21mg7%

Sodium 339mg15%

Potassium 648mg19%

Carbohydrates 25g8%

Fiber 6g25%

Sugar 0.5g1%

Protein 20g40%

Vitamin A 13IU0%

Vitamin C 1mg1%

Calcium 95mg10%

Iron 4mg22%

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

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16
Sep
2022

Chocolate Chip Swirl Bars

categories: Bar Cookies, Desserts

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Make a dozen Chocolate Chip Swirl Bars in about 30 minutes! Be warned! These delicious, simple bar cookies are so good, they’re dangerous!

Do you enjoy warm chocolate chip cookies? Well, I sure do! If you enjoy them as much as I do, I’m positive you’re going to love these chocolate chip swirl bars! The bar cookies are filled with chopped pecans (or walnuts), and a layer of chocolate chips are swirled through the batter after a minute or two of baking. They are so good!

I originally found this recipe in one of my old cookbooks that was published way back in 2005. The recipe is super simple to prepare, and the results are outstanding! Chocolate Chip Swirl Bars are a decadent treat, that take only about 10 minutes prep to get into the oven. The rest is about 20 minutes of baking time, and then you get to enjoy one (or seven!) of these yummy dessert bars! Here’s how to make them.

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

Make The Bar Cookie Dough

First thing you’ll need to do is preheat your oven to 375°F. and spray an 8″x8″ square baking pan with non-stick spray. The dough doesn’t take long to prepare, so you will want your oven hot and ready to go, once it is made. Now you’re ready to mix up the dough for these chocolate chip dessert bars!

Sift together flour, baking soda and salt into a Medium sized bowl, then set the bowl aside. In a separate Large bowl, use an electric mixer to beat softened butter, granulated and brown sugars, vanilla extract and water together until fully combined.

Once combined, use the electric mixer to beat an egg and the flour mixture into the dough, a little at a time, until incorporated. Remove the mixer, and STIR chopped pecans (or walnuts) into the dough until they’re incorporated.

Getting Ready To Bake

Evenly spread the dough into the prepared baking pan. Sprinkle the chocolate chips over the entire surface of the dough. Now you’re ready to bake the chocolate chip swirl bars! See how easy it was to get them ready to bake?

Bake The Chocolate Chip Swirl Bars

Place the baking pan into a preheated 375°F. oven and let them bake for ONLY 2 minutes. Remove the pan from the oven and quickly take a butter knife and run it through the dough, creating marbleized “swirls” throughout the dough in the pan.

After creating swirls of softened chocolate chips, put the pan back into the hot oven, and continue baking for 16-18 minutes longer. When done, the top of the chocolate chip swirl bars will be nicely browned, and a toothpick inserted into the top middle should come out free of dough batter (clean).

Remove the pan from the oven once done, and transfer it to a wire rack to cool. The chocolate chip swirl bars will slice easier once they have had several minutes to cool, so make sure to let them “rest” a bit.

Serve The Chocolate Chip Swirl Bars

We enjoy these cookie bars best when served slightly warm, but if you prefer them hot OR at room temperature, that is your choice. Either way, when you’re ready to serve, slice the bars into 12 pieces. However, when served warm, the chocolate chips will still be ooey gooey and delicious (just sayin’)!

Serve and enjoy these decadent treats. IF you have any leftovers (notice I said “IF”?), they can be wrapped tightly or placed in a freezer bag or airtight container and frozen for use at a later date. YUM!

I hope you have the chance to make these yummy dessert bars for those you love. They’re REALLY delicious! Thanks for stopping by today, and I hope you can come back soon for more family-friendly recipes. Take care, have a GREAT day, and may God bless you in all you do.

Looking For More BAR COOKIE 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 amazing bar cookie recipes for you to 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

Original recipe source: Betty Green, in “Church Suppers”, page 351, published by Black Dog & Leventhal Publishers in 2005

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0 from 0 votes

Chocolate Chip Swirl Bars

Prep Time

12 mins

Cook Time

18 mins

Total Time

30 mins

Make a dozen Chocolate Chip Swirl Bars in about 30 minutes! Be warned! These delicious, simple bar cookies are so good, they're dangerous!

Category: Bar Cookies, Dessert

Cuisine: American

Keyword: chocolate chip swirl bars

Servings: 12 bars

Calories Per Serving: 272 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1 cup + 2 teaspoons all purpose flour
½ teaspoon baking soda
½ teaspoon salt
8 Tablespoons butter, softened = 1 stick or ½ cup
6 Tablespoons packed brown sugar
6 Tablespoons granulated sugar
1 teaspoon vanilla extract
¼ teaspoon water
1 large egg
½ cup chopped pecans (or walnuts)
6 ounces semi-sweet chocolate chips

US Customary - Metric

Instructions

Preheat oven to 375°F. and spray an 8"x8" square baking pan with non-stick spray.
Sift together flour, baking soda and salt into a medium bowl; set bowl aside. In a separate large bowl, use electric mixer to beat butter, granulated and brown sugars, vanilla and water together until combined. Add egg and reserved flour mixture to the dough, a little at a time, beating until incorporated. STIR chopped pecans (or walnuts) into the dough until incorporated. Evenly spread dough into baking pan. Evenly sprinkle surface of dough with chocolate chips.
Place pan with dough into 375°F. oven and bake dough for ONLY 2 minutes. Remove pan from oven. Take a butter knife and run it through the dough, creating marbleized "swirls" throughout the dough. Put the pan back into oven; continue baking 16-18 minutes longer. Bars should be nicely browned, and a toothpick inserted into the top should come out free of dough (clean). Transfer pan to a wire rack to cool before attempting to slice.
When you're ready to serve (warm or room temperature), slice into 12 bars. Serve and enjoy! NOTE: If you have leftovers, they can be wrapped or placed in a freezer bag or airtight container and frozen for later use.

Nutrition Facts

Chocolate Chip Swirl Bars

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

Calories 272 Calories from Fat 153

% Daily Value*

Fat 17g26%

Saturated Fat 8g50%

Trans Fat 0.3g

Polyunsaturated Fat 3g

Monounsaturated Fat 4g

Cholesterol 36mg12%

Sodium 212mg9%

Potassium 130mg4%

Carbohydrates 28g9%

Fiber 2g8%

Sugar 17g19%

Protein 3g6%

Vitamin A 264IU5%

Vitamin C 0.1mg0%

Calcium 25mg3%

Iron 2mg11%

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

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13
Sep
2022

Smoked Whole Turkey

categories: Main Dishes, Traeger Grill Recipes, Turkey

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Make a delicious 20 lb. smoked whole turkey (with butter and a variety of dried spices) in about 6 hours, using a pellet grill or smoker.

The first time I ever cooked a whole turkey was a LONG TIME ago (I was 20 years old). I won’t bore you with the details, but I’ll just say my husband and I had some single friends over for Thanksgiving and it wasn’t pretty! It ended with a turkey that was cooked and pretty on the “outside”, but the middle/insides of that bird were an entirely different story. UGH.

True story- and we all ended up having a good time, and lived to tell the tale… ha ha! After that disaster I learned how to perfectly roast a turkey in our oven, and have never had a problem since, thank goodness.

My husband and I received a FREE 20 lb. turkey last Christmas, and decided to smoke it on our pellet grill, and this is the “recipe” we used. The finished turkey, covered with melted butter and lots of spices, had great seasoning and smoky flavor! Here’s how we make a smoked whole turkey on our pellet grill. We enjoy making smoked turkey outside, because it doesn’t heat up our kitchen cooking it all day, especially during our Summer heat!

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

Preheat The Smoker

The prep time to get the turkey ready to cook is minimal, so the first thing you need to do is preheat your smoker or pellet grill according to the manufacturers instructions. Once preheated, set the temperature for 250°F. This is the temperature you will smoke the turkey at for the first half of the cooking time (low and slow!).

While the smoker preheats, make the spice mix and prep the turkey (it only takes a few minutes). You can use whatever type smoker pellets you prefer, but we love using mesquite or applewood.

Make The Spice Mix For the Turkey

The ingredients for the seasoning mix are simple to prepare. Measure dried Cajun seasoning, Italian seasoning, basil, oregano, rosemary, salt, pepper, rosemary, celery seed and garlic powder in a small bowl. Stir to combine these ingredients, and your spice mix is done. See how easy that is?

Melt a stick of butter in a saucepan, and then stir in the seasoning mix until completely combined. Remove the pan from the heat.

Remove the giblets from the inside cavity of the turkey. Pat the turkey dry on all sides, using paper towels to absorb the moisture, then set it on a small wire rack (to slightly elevate the turkey) in a large roasting pan.

Brush the butter seasoning mixture over the entire surface of the turkey, including inside the turkey cavity. Try to get some seasoning under the skin of the breast, as well. Use ALL of the seasoning mixture on the turkey.

Time To Smoke The Turkey!

Once the smoker grill has reached 250°F. and the turkey has been seasoned, it’s ready to cook! Place the roasting pan in the smoker, then insert a temperature probe into the thickest part of the turkey.

Let the turkey cook UNCOVERED until it reaches an internal temperature of 100 – 110°F. Once it begins cooking, don’t open the grill… just be patient, and let it smoke away. It typically takes about 3 hours to reach this temperature for a turkey this size, but keep an eye on the temp, because we know the temps in various smokers can vary quite a bit!

Halfway Point

Once the turkey reaches an internal temp of 100 – 110°F., remove the turkey pan from the grill. Baste the turkey with any accumulated juice on the bottom of the pan. Add 3 Tablespoons of additional butter to the pan. Cover the pan with aluminum foil, then place the pan back on the grill.

TURN THE HEAT UP TO 300°F. and continue cooking the turkey (covered) for another 2-3 hours, OR until the internal temperature reaches 165°F. We have found that on our smoker (a Traeger), this second half of the cooking time usually takes somewhere between 2½ – 3 hours.

Obviously if you are cooking a much smaller weight turkey, your cooking time will be considerably less. Remember- your cooking time might vary, depending on the size turkey you’re using, model of smoker you’re using (and other conditions), so keep an eye on that internal temperature! The temperature probe is your friend!

Serving The Smoked Whole Turkey

Once the turkey is done, remove it from the smoker, and let it rest (covered) for 25-30 minutes before carving. The turkey will continue to cook slightly as it rests. This resting time allows the juices time to redistribute inside the turkey. After the turkey has rested, baste it again with the accumulated juices from the bottom of the pan, then slice and serve.

We enjoyed the smoky flavor of the well-seasoned meat, and served our turkey slices with steamed broccoli and a delicious Sweet Potato Apple Bake, which complimented the meat well.

I hope you have the opportunity to make a smoked whole turkey for yourself and those you love. We really enjoy having lots of leftovers when we cook a large turkey, which we use for sandwiches, Turkey Fiesta Casserole, and Turkey Tortilla Soup!

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

Looking For More SMOKER GRILL Recipes?

You can find ALL of my recipes in the Recipe Index, located at the top of the page. I have a variety of Smoker Grill Recipes, including:

Interested In More Recipes?

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
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Recipe adapted from: https://anaffairfromtheheart.com

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0 from 0 votes

Smoked Whole Turkey

Prep Time

10 mins

Cook Time

6 hrs

Total Time

6 hrs 10 mins

Make a delicious 20 lb. Smoked Whole Turkey (with butter and a variety of dried spices) in about 6 hours, using a pellet grill or smoker.

Category: Main Dish

Cuisine: American

Keyword: smoked whole turkey

Servings: 16 (8 oz. servings) approx.

Calories Per Serving: 328 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

20 pound turkey giblets removed
½ cup butter = ½ cup or 8 T.
2 teaspoons Cajun seasoning or Creole seasoning
1½ teaspoons salt
1 teaspoon dried basil
1 teaspoon dried rosemary
1 teaspoon dried oregano
1 teaspoon Italian seasoning
1 teaspoon celery seed
½ teaspoon black pepper
½ teaspoon garlic powder
3 Tablespoons butter additional to be added later

US Customary - Metric

Instructions

Preheat smoker or pellet grill according to manufacturer instructions. Once preheated, set temperature for 250°F.
Combine Cajun seasoning, salt, basil, rosemary, oregano, Italian seasoning, celery seed, black pepper, and garlic powder in a small bowl. Melt a stick of butter in saucepan; add seasoning mix; stir until combined. Remove pan from heat.
Pat turkey dry, using paper towels. Set turkey on small wire rack (to slightly elevate turkey) in a large roasting pan. Brush butter mixture over surface of turkey (all sides), including turkey cavity. Put some seasoning under skin of the breast, as well. Use ALL of the seasoning mixture.
Place roasting pan in smoker; insert temperature probe into thickest part of turkey. Cook UNCOVERED until it reaches an internal temp. of 100° - 110°F. It typically takes about 3 hours to reach temperature. Keep an eye on the temp, because smoker temps can vary! When turkey reaches an internal temp of 100° - 110°F., remove pan from grill. Baste turkey with any accumulated juices in bottom of the pan. Add 3 Tablespoons more butter to the pan. Cover pan with aluminum foil; place pan back on the grill.
TURN THE HEAT UP TO 300°F. and continue cooking turkey (covered) another 2-3 hours, OR until internal temp. reaches 165°F. Remember- your cooking time might vary, depending on the model of smoker (and other conditions), so keep an eye on that internal temperature!
Once done, remove pan from the smoker; let turkey rest (covered) for 25-30 minutes before carving. Turkey will continue to cook slightly as it rests. Resting time allows juices to redistribute in turkey. After resting, baste turkey again with juices from pan, then slice and serve.

Recipe Notes

NOTE: A 20 pound turkey will yield approximately 8½ - 9 pounds of white and dark meat after cooking. The caloric calculation listed is an approximation that uses both dark and white meat in the total per serving. Your caloric amount will vary depending on portion size, and type of turkey meat consumed (white or dark meat).

Nutrition Facts

Smoked Whole Turkey

Amount Per Serving (1 (8 oz. portion))

Calories 328 Calories from Fat 162

% Daily Value*

Fat 18g28%

Saturated Fat 8g50%

Trans Fat 0.4g

Polyunsaturated Fat 3g

Monounsaturated Fat 5g

Cholesterol 151mg50%

Sodium 484mg21%

Potassium 422mg12%

Carbohydrates 1g0%

Fiber 0.3g1%

Sugar 0.2g0%

Protein 39g78%

Vitamin A 473IU9%

Vitamin C 0.04mg0%

Calcium 31mg3%

Iron 2mg11%

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

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09
Sep
2022

Banana Nut Bagels

categories: Bagels, Breads, Breakfast

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Make a batch of 9 homemade New York-style Banana Nut Bagels from scratch! They’re chewy, delicious, and can be made with pecans or walnuts!

Do you like a good chewy New-York style bagel? You know… the kind that are boiled and then baked? That’s the best way to make them, and this recipe I am sharing with you today fits the bill perfectly! Over the years I’ve shared several bagel recipes on my blog, and I love to make bagels from scratch.

Years ago a recipe for Banana Nut Bagels was shared on a blog from a woman in Sweden named Anne. She shared the recipe back in 2006, and I am just now getting around to sharing it here on my blog. I knew I would have to try them, and after adapting the recipe from European measurements to an American measuring system, I made a couple changes to her original recipe and then made them. Guess what? They’re GOOD! Let me show you how simple it is to make a batch of 9 delicious banana nut bagels!

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

Make The Bagel Dough

Measure active dry yeast, sugar, and warm water (110°F) in a mixing bowl or in the bowl of an electric mixer (like a KitchenAid). If the water is too hot, it can kill the yeast, so use a kitchen thermometer if you have it. Stir to combine these ingredients, then let it sit for 5 minutes. The yeast should bubble on the surface during this time, ensuring the yeast is “good” to use to help the dough rise.

In a separate small bowl, mash 2 bananas with ground cinnamon. After the yeast mixture has rested, add the banana mixture to the mixing bowl. Combine on Low speed and mix until the bananas and cinnamon have been incorporated into the batter. NOTE: You can also mix this by hand, if you prefer.

In another bowl, mix all purpose flour with salt, then slowly add these ingredients, a little at a time, to the mixer. Continue adding and slowly mixing until all flour/salt has been added and a thick dough has formed. About half way through the mixing, toss in chopped pecans (or walnuts, if using), and mix them into the dough The dough should end up being smooth and very elastic in texture.

NOTE: If necessary, you may need to add a tiny bit more flour a little at a time to achieve this texture. You do NOT want the dough to be sticky when touched, however be careful not to add too much flour or the dough will become really dry and “floury”.

Roll the dough into a large ball, and put it into a lightly-oiled (or sprayed) large bowl. Turn the dough over so some of the oil (or spray) gets on all sides of the dough. Cover the bowl with a dish towel, and let the dough rise in a warm place for 1 hour. When done, the dough should have almost doubled in size.

Shape The Bagels

After dough has risen for about an hour it will be fluffy and puffy. Punch the dough down a couple times with your fist, which helps to knock excess air out of the dough. Let the dough rest for 10 minutes. After the dough has rested, evenly divide it into 9 dough balls. If you have a kitchen scale it helps ensure each dough ball weighs about the same.

Shape each piece into a round ball, then take one dough ball into your hands. Use your fingers to make a small hole in the middle of the bagel, then gently stretch the hole out until the bagel has a nice shaped hole in the middle (like a doughnut). Repeat this with all the dough balls, placing each of the 9 bagels onto a baking sheet. Cover the bagels with a dish towel, and let them rest again for 10 more minutes.

Boil the Bagels

Bring a large saucepan (or Dutch oven) of water to a boil, then lower the temperature to a gentle simmer. Place 2-3 bagels at a time into the simmering water. Let them cook undisturbed for about 1 minute, then flip them over to the other side. I use a couple of chopsticks to easily flip the bagels because I can fit one in the middle of the bagel for stability. Two large spoons will do the trick, as well!

Cook the 2nd side for another minute, then carefully remove the boiled bagels to a baking sheet. Repeat until all bagels have been boiled on both sides. Use a slotted spoon to remove the bagels one at a time, letting excess water drain through the spoon back into the saucepan. Now the bagels are ready for the final step… BAKING them!

Bake The Bagels

Place the bagels in a single layer on a large baking sheet with a little space between each one. Bake them at 425°F. for 18-20 minutes. When done, the banana nut bagels will be golden brown in color and should be firm to the touch. Remove them from the oven, and place the bagels on a wire rack to cool.

The Banana Nut Bagels Are Ready To Eat!

Let the bagels cool on a wire rack, then serve them any way you prefer, plain or toasted! I love them served with some cream cheese spread on them… yum! Another way I enjoy banana nut bagels is to toast (or broil) them, then generously butter them while hot. Those are really, really good, too! However you choose to eat them, I’m confident you’ll enjoy these chewy, delicious homemade bagels.

Thanks for stopping by today, and I hope you have the opportunity to try these yummy bagels! Don’t forget the butter and/or cream cheese! Please come back again soon, for more family-friendly recipes. Take care, and have a GREAT day!

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 some wonderful bagel recipes for you to enjoy, including:

Interested In More Recipes?

You Can Also Find Me On Social Media:

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

Recipe adapted from: annesfood.blogspot.com/2006/02/banana-pecan-bagels-with-cinnamon.html?spref=pi

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5 from 1 vote

Banana Nut Bagels

Prep Time

20 mins

Cook Time

20 mins

Inactive- Dough Rising Time

1 hr

Total Time

1 hr 40 mins

Make a batch of 9 homemade New York-style Banana Nut Bagels from scratch! They're chewy, delicious, and can be made with pecans or walnuts!

Category: Bread, Breakfast, Snack

Cuisine: American

Keyword: banana nut bagels

Servings: 9 bagels

Calories Per Serving: 336 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

2¼ teaspoons active dry yeast =1 small envelope
1 Tablespoon granulated sugar
1¼ cups warm water 110°F, DIVIDED USE
2 medium bananas very ripe, mashed
1 Tablespoon cinnamon
5 cups all purpose flour + more as needed
1 pinch salt
½ cup chopped pecans (or walnuts)

US Customary - Metric

Instructions

Stir yeast, sugar, and warm water (110°F) together in mixing bowl or in the bowl of an electric mixer (like a KitchenAid). If water is too hot, it can kill yeast, so use a kitchen thermometer if you have one Let it sit for 5 minutes. Yeast should bubble, ensuring the yeast is "good" to use to help the dough rise.
In separate bowl, mash 2 bananas. After the yeast mixture has rested, add the bananas and cinnamon. Mix on Low speed until bananas/cinnamon have been incorporated. NOTE: You can mix this by hand, if you prefer.
In another bowl, mix flour with salt, then slowly add, a little at a time, to the mixer bowl. Continue adding SLOWLY, mixing on Low until all flour/salt has been added and thick dough has formed. Half way through mixing, add chopped nuts; mix them into the dough. Dough should end up being smooth and very elastic in texture. NOTE: If necessary, you may need to add a bit more flour (a little at a time) to achieve this texture. You do NOT want dough to be sticky when touched, however be careful not to add too much flour or dough will become really dry and "floury".
Shape dough into a ball; put it in lightly-oiled (or sprayed) large bowl. Turn dough over so some oil (or spray) gets on all sides. Cover bowl with dish towel; let dough rise in warm place for 1 hour.
After 1 hour, dough should be almost doubled in size. Punch dough down a couple times with your fist to remove excess air. Let dough rest 10 minutes, then evenly divide into 9 dough balls. Shape each into a round ball, then take one into your hands. Use your fingers to make a hole in the middle of the bagel, then gently stretch/shape hole until bagel has a round hole (like a doughnut) in the middle. Repeat with all dough balls, placing shaped bagels on a large baking sheet. Cover bagels with a dish towel; let them rest for 10 minutes.
Preheat oven to 425°F.
Bring a large saucepan (or Dutch oven) of water to a boil, then lower temp. to a gentle simmer. Place 2-3 bagels at a time into simmering water. Let cook undisturbed for 1 minute, then flip them over to the other side. Cook second side for 1 minute. Carefully remove boiled bagels with slotted spoon (to drain water); transfer to a baking sheet. Repeat until all bagels have been boiled.
Place bagels in a single layer on large baking sheet leaving space between each one. Bake at 425°F. for 18-20 minutes. When done, bagels should be nicely browned on top, and firm to the touch. Remove from oven; place on a wire rack to cool. Serve and enjoy!

Recipe Notes

NOTE: Caloric calculation made using walnuts.

Nutrition Facts

Banana Nut Bagels

Amount Per Serving (1 bagel)

Calories 336 Calories from Fat 45

% Daily Value*

Fat 5g8%

Saturated Fat 1g6%

Polyunsaturated Fat 3g

Monounsaturated Fat 1g

Sodium 9mg0%

Potassium 229mg7%

Carbohydrates 63g21%

Fiber 4g17%

Sugar 5g6%

Protein 10g20%

Vitamin A 21IU0%

Vitamin C 2mg2%

Calcium 29mg3%

Iron 4mg22%

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

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06
Sep
2022

Roasted Parmesan Acorn Squash

categories: Side Dishes, Vegetable Dishes

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Roasted Parmesan Acorn Squash is a tasty veggie side dish! Squash is seasoned with butter, spices, and Parmesan, and it’s ready in 30 minutes!

Tender and seasoned well with butter, spices and Parmesan cheese, this simple acorn squash recipe is delicious, and I think you’ll enjoy it! I’ve been experimenting with acorn squash recipes for the past couple of years, have enjoyed the process!

I’ve already posted delicious “sweet” recipes for Apple Pecan Stuffed Acorn Squash and Baked Praline Acorn Squash on my blog. Now it’s time for a “SAVORY” recipe for this versatile winter squash! It is ready in 30 minutes from start to finish, so you can’t go wrong with this recipe! Here’s how easy it is to make:

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

Prepare The Acorn Squash For Baking

Before beginning, remember to preheat your oven to 400°F. Okay- here we go: Start with a 1½ to 2 pound acorn squash. This is considered a medium sized squash, since they can get as large as 5 pounds! Carefully slice the squash in half through the middle (NOT stem to bottom!) then scoop out and discard the seeds and pulp from each half.

Place the squash, cut side down, and slice each half into 1″ wide slices, creating a half moon-shaped slice. Place all the slices into a large mixing bowl, and set aside.

This is what the slices will look like after they have been cut.

Seasoning The Acorn Squash

Now it’s time to make the seasoning sauce for the squash. Melt butter in a small saucepan. When melted, add garlic powder, oregano, thyme, salt and pepper, and stir to combine. Pour the sauce over the acorn squash slices, and toss gently, until the squash is covered on all sides with the buttery spice mixture.

Bake The Acorn Squash

Lay the seasoned acorn squash slices in a single layer on a large baking sheet. Sprinkle each slice on top with a little grated Parmesan cheese (either fresh grated or the kind you get in a green shaker can). Bake them at 400°F. for 20 minutes, or until the squash is tender.

Test for doneness by inserting a knife into the middle of a slice. It should glide in smoothly, showing you the squash is tender. Remove the pan from the oven, and serve the roasted Parmesan acorn squash while hot.

Serve The Roasted Parmesan Acorn Squash

To serve, arrange the roasted Parmesan acorn squash slices on a serving platter or onto individual plates. Garnish with fresh parsley, if desired. Serve immediately and enjoy this savory vegetable side dish. A butter knife can easily be used to separate (cut away) the tender squash from the peel.

I hope you have the opportunity to try this easy to prepare side dish, and trust you will enjoy it as much as we do. Thank you for stopping by today, and I invite you to come back soon for more family-friendly recipes. Take care, and 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 a wonderful variety of vegetable side dish recipes for you to choose from, 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

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0 from 0 votes

Roasted Parmesan Acorn Squash

Prep Time

10 mins

Cook Time

20 mins

Total Time

30 mins

Roasted Parmesan Acorn Squash is a tasty veggie side dish! Squash is seasoned with butter, spices, and Parmesan, and it's ready in 30 minutes!

Category: Side Dish, Vegetable

Cuisine: American

Keyword: roasted Parmesan acorn squash

Servings: 4

Calories Per Serving: 161 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1 medium acorn squash between 1½-2 pounds
3 Tablespoons butter
¼ teaspoon garlic powder
¼ teaspoon oregano
¼ teaspoon thyme
¼ teaspoon salt
¼ teaspoon black pepper
3 Tablespoons grated Parmesan cheese fresh or shaker container
fresh parsley (optional for garnish)

US Customary - Metric

Instructions

Preheat oven to 400°F.
Carefully slice squash in half through the middle (NOT stem to bottom!). Scoop out/discard seeds and pulp. Place squash cut side down, and slice each half into 1" wide slices, creating half moon-shaped slices. Place into large bowl; set aside.
Melt butter in a small saucepan. Add garlic powder, oregano, thyme, salt and pepper; stir to combine. Pour sauce over acorn squash; toss gently, until squash is covered on all sides with sauce. Lay slices in single layer on large baking sheet. Sprinkle slices with grated Parmesan (fresh grated or green shaker can type).
Bake at 400°F. for 20 minutes, or until the squash is fork-tender. Test for doneness by inserting knife into the middle of a slice. It should glide in smoothly. Remove from the oven; serve roasted Parmesan acorn squash immediately, garnishing with fresh parsley, if desired.

Nutrition Facts

Roasted Parmesan Acorn Squash

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

Calories 161 Calories from Fat 90

% Daily Value*

Fat 10g15%

Saturated Fat 6g38%

Trans Fat 0.3g

Polyunsaturated Fat 0.4g

Monounsaturated Fat 2g

Cholesterol 26mg9%

Sodium 284mg12%

Potassium 606mg17%

Carbohydrates 19g6%

Fiber 3g13%

Sugar 0.02g0%

Protein 3g6%

Vitamin A 928IU19%

Vitamin C 19mg23%

Calcium 95mg10%

Iron 1mg6%

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

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01
Sep
2022

Thai Green Curry Mussels

categories: Main Dishes, Seafood

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Thai Green Curry Mussels are a delicious dish! Mussels are served in a coconut curry sauce, with ginger, garlic, lime, shallots and peppers.

Do you enjoy eating fresh steamed mussels? If so, you may enjoy this slight twist on traditional mussels! Today I want to share with you a recipe I developed for Thai Green Curry Mussels. The flavor palette is slightly spicy from the green curry paste, but is balanced well with coconut milk and other veggies.

The sauce tastes wonderful not only on the steamed mussels, but it’s a perfect dipping sauce for crusty slices of hot sourdough or French bread. We always try to have hot bread on the side to use to dip in the sauce from the bowls! YUM! This recipe is fairly simple to prepare, but has the look and taste of a meal you could get at a nice seafood restaurant! Here’s how to make Thai Green Curry Mussels:

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

Before Starting

Please Note: Before cooking fresh mussels it is very important to check them. If any of the shells have already opened, discard them, as they are not safe to eat. You want those shells CLOSED before cooking! The mussel shells will open on their own, once they have been successfully cooked.

Prepare The Veggies For The Sauce

Heat coconut oil in a LARGE skillet (one that also has a lid) on medium heat. When the oil is hot, add 1/3 cup (total) of chopped red/yellow bell peppers, minced shallot, and a grated 1″ piece of fresh ginger. Add a small pinch of red chili pepper flakes, then season lightly with a couple pinches of salt and pepper.

Stir to combine, and cook these veggies on Medium heat for a couple minutes until they begin to become tender. Add minced garlic and cook for another 30 seconds, stirring often so the garlic doesn’t burn. Pour in 1/2 cup of chicken broth, and stir again, to combine these ingredients.

Cook The Mussels

Now it’s time to cook the mussels. You will cook the mussels in the same skillet. Add the mussels to the skillet, and quickly stir to cover them with the “veggies” and broth. Put a lid on the skillet, and let the mussels steam for 4-5 minutes on Medium heat or until all the mussel shells have opened. Give the cooked mussels another stir to coat with the broth.

Remove the skillet from the heat. Discard any mussels that did NOT open while cooking, as they’re not safe for consumption. Cover the skillet again (off heat) and keep the mussels warm.

Make The Green Curry Sauce

TIP: Make the green curry sauce while the mussels are cooking, because they take about the same time to cook. To make the green curry sauce you will need a can of unsweetened coconut milk (NOT coconut cream). Use either lite or regular canned coconut milk, whichever you prefer. You can typically find this in the Asian foods section at the grocery store.

You will also need Thai style green curry paste, which is usually found in the Asian foods section. I have found various brands available at our local Safeway, Kroger and Wal Mart. This recipe uses 3 Tablespoons GREEN curry paste, so buy a small jar and refrigerate the leftover paste. If you happen to prefer a really hot and spicy green curry sauce, feel free to add another Tablespoon.

To make the curry sauce, add 3 Tablespoons of green curry paste into a separate large skillet. Cook the sauce on low heat for two minutes, stirring occasionally.

Open the can of coconut milk, and stir it until mixture is well blended. Add the canned coconut milk and the juice of one lime to the curry sauce. Stir again, then let the sauce simmer on low heat 2-3 minutes, or until heated through. Stir in half of the total amount of cilantro leaves.

Serve The Thai Green Curry Mussels

To serve, evenly divide the cooked mussels (and veggies) into individual serving bowls. Pour the hot green curry sauce over the mussels, dividing all the sauce evenly between the portions. Garnish each serving with the remaining cilantro leaves, then serve and enjoy! Be sure to serve some warm crusty bread on the side to dip up some of that curry sauce out of the bowl.

I hope you enjoy this tasty recipe for Thai green curry mussels. Thanks for taking the time to visit my blog today, and I invite you to come back soon for more delicious recipes. Take care, and have a great day!

Looking for More SEAFOOD Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have a great variety of seafood recipes for you to enjoy, including:

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Thai Green Curry Mussels

Prep Time

20 mins

Cook Time

5 mins

Total Time

25 mins

Thai Green Curry Mussels are a delicious dish! Mussels are served in a coconut curry sauce, with ginger, garlic, lime, shallots and peppers.

Category: Main Dish

Cuisine: American, Thai

Keyword: Thai green curry mussels

Servings: 3

Calories Per Serving: 365 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1 Tablespoon coconut oil
⅓ cup red/orange bell peppers combined/chopped
¼ cup shallot minced
1 inch piece of fresh ginger finely grated
1 pinch red pepper flakes
¼ teaspoon salt and pepper ¼ tsp. EACH
4 cloves garlic minced
½ cup low sodium chicken broth
2½ pounds fresh mussels
3 Tablespoons green curry paste
13.7 ounces lite coconut milk (canned)
1 lime (juice only)
4 Tablespoons cilantro leaves Divided Use

US Customary - Metric

Instructions

*Note: Before cooking fresh mussels it is very important to check them. If any of the shells have already opened, discard them, as they are not safe to eat. You want shells CLOSED before cooking! The mussel shells will open on their own, once they've been cooked.
Heat coconut oil in large skillet on Medium heat. When oil is hot, add chopped red/yellow peppers, shallot, and grated ginger. Add a pinch of red pepper flakes; season with salt/pepper. Stir to combine; cook on Medium for a couple minutes until veggies begin to soften. Add minced garlic; cook another 30 seconds, stirring often. Pour in chicken broth; stir again to combine ingredients.
Add mussels to the same skillet; quickly stir to coat mussels with veggies/broth. Put a lid on the skillet. Steam mussels for 4-5 minutes on Medium heat or until you see the shells have opened. Give mussels another stir to coat with broth. Remove skillet from heat. Discard any mussels (if there are any) that did NOT open while cooking. Cover skillet (off heat); keep mussels warm.

Make Curry Sauce While Mussels Are Steaming To Save Time!

Place curry paste into separate skillet. Cook on Low heat for two minutes, stirring occasionally. Open can of coconut milk; stir until contents are well blended. Add coconut milk and lime juice to skillet. Stir again; let simmer on Low 2-3 minutes, or until heated through. Stir in ½ of the cilantro leaves, then serve.
To serve, evenly divide cooked mussels (and veggies) into serving bowls. Pour hot green curry sauce over mussels, dividing all the sauce evenly between portions. Garnish each serving with remaining cilantro. Serve and enjoy!

Nutrition Facts

Thai Green Curry Mussels

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

Calories 365 Calories from Fat 171

% Daily Value*

Fat 19g29%

Saturated Fat 14g88%

Polyunsaturated Fat 2g

Monounsaturated Fat 2g

Cholesterol 54mg18%

Sodium 870mg38%

Potassium 792mg23%

Carbohydrates 20g7%

Fiber 2g8%

Sugar 4g4%

Protein 25g50%

Vitamin A 3241IU65%

Vitamin C 44mg53%

Calcium 91mg9%

Iron 9mg50%

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

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29
Aug
2022

Spicy Sweet Potato Bites

categories: Side Dishes, Vegetable Dishes

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Spicy Sweet Potato Bites (2 servings) are an easy to make, oven-roasted side dish. Seasoned with Southwestern spices, you’ll enjoy them!

If you enjoy sweet potatoes, then I am pretty sure you’ll enjoy these yummy, oven-roasted spicy sweet potato bites! They have a tiny little “kick” from the Southwestern-inspired spices, but honestly, they are not TOO spicy for most folks.

The recipe, as written, is enough for two servings (or three, if serving a smaller portion). A medium-sized fresh sweet potato is sliced, cubed, seasoned with oil and spices, then roasted until soft and tender. It really is a simple dish to make, and tastes great, especially when paired with beef, chicken or pork! Let me show you how easy it is to make this delicious veggie side dish!

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

Preparing The Sweet Potatoes

Before beginning, preheat your oven to 350°F. It doesn’t take long to prepare the sweet potatoes, and you want the oven preheated once they’re ready to go! Okay? Okay. Now let’s get the sweet potatoes ready to be roasted.

Clean the unpeeled sweet potatoes well with water to remove any dirt present, then pat dry. Carefully cut the UNPEELED sweet potato into 1″ long wedges (the length of the sweet potato). Cut each wedge into thirds, lengthwise (like a long French fry). Now cut each piece into small cubes (a width of about an inch or so). Place the sweet potato cubes into a mixing bowl.

Seasoning The Sweet Potatoes

The spicy seasoning mix is a cinch to make. Simply measure garlic powder, chili powder, cumin, cayenne pepper, salt and black pepper into a small bowl or container. Stir to mix, then set aside. See how easy that was? Now it’s time to season the sweet potatoes before roasting.

Add 2 teaspoons of extra virgin olive oil to the sweet potato cubes, then stir or toss them, to lightly coat them with the oil. Lightly coating the sweet potatoes with oil helps the spices to “stick” to the potatoes for baking.

Sprinkle the spice mix over the sweet potatoes, and then stir or toss them well, making sure all potatoes are covered with the oil and spices. Now the sweet potatoes are ready to roast in the oven.

Time To Bake!

Line a baking sheet with a piece of parchment paper or a Silpat liner, then add the seasoned sweet potatoes in a single layer. Bake the spicy sweet potato bites in a 350°F. preheated oven for 45-50 minutes. Your total baking time may vary slightly, due to the size of the potato cubes you’re using, or temperature variations in different ovens.

When done, the spicy sweet potato bites should be slightly crispy on the outside, yet soft and tender on the inside. You can test for doneness by inserting a knife into a piece to see if it is soft inside. If nice and tender, they’re ready to serve. If still a bit firm, place them back in the oven for 2-3 more minutes, then check again.

Who’s Ready For Some Spicy Sweet Potato Bites?

Once done, transfer the hot, roasted sweet potatoes to a serving bowl or individual plates, and serve hot. This recipe (as written below) will yield 2 good sized servings (or 3 small servings). The recipe can easily be doubled or tripled to make the quantity you need, if necessary!

I hope you enjoy this simple recipe for spicy sweet potato bites… we sure do! Thanks for stopping by this blog today, and I invite you to come back again soon for more yummy recipes! Take care, and have a GREAT day!

Looking For More SWEET POTATO Recipes?

You can find ALL of my recipes in the Recipe Index, located at the top of the page. I have a nice variety of sweet potato and yam recipes for you to 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

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0 from 0 votes

Spicy Sweet Potato Bites

Prep Time

5 mins

Cook Time

45 mins

Total Time

50 mins

Spicy Sweet Potato Bites (2 servings) are an easy to make, oven-roasted side dish. Seasoned with Southwestern spices, you'll enjoy them!

Category: Side Dish, Vegetable Dish

Cuisine: American

Keyword: spicy sweet potato bites

Servings: 2 (or 3 smaller portions)

Calories Per Serving: 142 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1 medium sweet potato unpeeled
2 teaspoons extra virgin olive oil
1 teaspoon garlic powder
¾ teaspoon chili powder
¼ teaspoon cumin
⅛ teaspoon cayenne pepper
¼ teaspoon salt
¼ teaspoon black pepper

US Customary - Metric

Instructions

Preheat oven to 350°F. Line a baking sheet with parchment paper OR Silpat liner.
Clean sweet potatoes with water to remove any dirt present; pat dry. Carefully cut UNPEELED sweet potato into 1" long wedges (length of the sweet potato). Cut each wedge into thirds lengthwise (like a French fry). Now cut each piece into small cubes (width of about 1"). Place sweet potatoes in a mixing bowl.
Measure garlic powder, chili powder, cumin, cayenne pepper, salt and pepper into a small bowl. Stir to mix; set aside.
Add olive oil to sweet potatoes; stir or toss, to lightly coat them with oil. Sprinkle potatoes with spice mix; stir or toss well, making sure potatoes are covered with oil/spices.
Place sweet potatoes onto prepared baking sheet in a single layer. Bake at 350°F. for 45-50 minutes. When done, potatoes should be slightly crunchy on the outside and soft on the inside. Test for doneness by inserting a knife into a piece. If soft inside, they're ready to serve. If still a bit firm, place back in oven for 2-3 more minutes, then check again. Serve hot.

Nutrition Facts

Spicy Sweet Potato Bites

Amount Per Serving (1 (1/2 of total))

Calories 142 Calories from Fat 36

% Daily Value*

Fat 4g6%

Saturated Fat 1g6%

Polyunsaturated Fat 1g

Monounsaturated Fat 3g

Sodium 367mg16%

Potassium 424mg12%

Carbohydrates 25g8%

Fiber 4g17%

Sugar 5g6%

Protein 2g4%

Vitamin A 16310IU326%

Vitamin C 3mg4%

Calcium 41mg4%

Iron 1mg6%

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

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