Dec
2025

Avocado Toast and Egg

categories: Breakfast
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Avocado Toast and Egg is a simple, delicious, nutritious and filling breakfast that is ready in minutes using only a few ingredients!
Avocado Toast and Egg is a simple, delicious, nutritious and filling breakfast that is ready in minutes using only a few ingredients!

For a while now, avocado toast has been getting lots of publicity and is the new “cool”, go-to breakfast for many people. It took me a long time to even want to try it, but once I did, I realized how delicious (and nutritious) it actually is and have made it quite a number of times.

Did you know avocados are a nutrient dense “fruit” (they are classified botanically as a “fruit”, due to their seed and the plant they grow on!). They are high in fiber and “good, healthy” monounsaturated fat, which tends to make you feel full for a longer amount of time. 

Avocados also contain potassium (for regulating blood pressure) and Vitamins A, B and C. They also taste good, so I do see why people love to spread it all over their morning toast!

The recipe I am sharing today is the simple way I make avocado toast and egg, but there are many variations or spices you can use to suit your own taste! Here’s how to make it.

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

Prepare the Seasoned Avocado Mixture

Cut a ripe avocado in half and remove the pit. For this recipe (1 serving) you will only need HALF an avocado (I used the other half so my husband could have some “plain” avocado toast.

Place the avocado in a small bowl and season it with salt, pepper, garlic powder and a pinch of red pepper flakes. Use a fork to mash it all up until it is fairly smooth.

A ripe avocado is peeled and pitted, then placed in a bowl for mashing.

Once the avocado is mashed and seasoned well, it is ready to be used. This mashed avocado mixture is at its best if used within 3-4 minutes after mashing.

TIP: If the avocado mixture needs to sit for more than 10 minutes before using, add a squeeze of fresh lemon juice to the avocado and stir it in, to keep the green color “fresh” looking.

Mashed avocado and a few spices are mashed together in a small bowl.

Fry The Egg

Spray a skillet with non-stick spray or melt a small amount of butter (about ½ tsp.) on medium heat. Crack an egg into the hot skillet and fry it, until it reaches your preferred “doneness”. If desired, lightly season the egg with salt and pepper.

For this recipe I don’t flip the egg over but instead cook it for a minute or so until the bottom egg white is set. Then I put a see-through lid on the skillet and continue cooking until the yellow yolk is cooked to my preferred “doneness”.

OPTIONS: I’ve seen other people place scrambled eggs or a sliced, hard-boiled egg on top of the avocado mixture, but an over-medium fried egg on top is still my favorite way to enjoy this dish.

An egg is fried in a skillet with a little butter until it reaches desired doneness.

Make The Toast While the Egg Cooks

While the egg is cooking, pop a slice of multi-grain bread in the toaster. Cook it until it is crispy and browned. Try and time the toast to be done about the same time the egg is done to your liking!

Multi-grain bread is toasted until crisp and browned.

Time To Assemble This Breakfast! 

Place the piece of warm toast onto your serving plate. Generously spread the mashed avocado mixture on top of the toast. 

The mashed avocado is spread generously on the multi-grain toast.

Use a spatula to carefully transfer the fried egg on top of the avocado toast. Garnish with a few more red chili flakes, if desired (optional).

A fried egg (over medium) is added on top of the mashed avocado toast.

Serve The Avocado Toast And Egg

Now it’s time to serve and enjoy this simple, yummy meal! We love having fresh berries or other fruit served along with this dish, so this time we had fresh blackberries and raspberries!

If you make your egg “over medium” or “over easy”, pierce the yolk with a fork and let the egg yolk spread over the egg and toast. Use a fork to cut up and eat the avocado toast and egg.

Avocado toast and egg is served on a plate with fresh berries alongside.

This breakfast is really colorful and it’s delicious, too! I hope you like it, as well. Don’t forget that it’s super easy to double, triple or quadruple this simple recipe to meet your needs. 

A plate filled with fresh berries and avocado toast and egg, ready to be enjoyed.

I hope you have the opportunity to make avocado toast and egg for yourself or for those you love! It is a flavorful, wonderful breakfast and I trust you will enjoy it.

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

Looking for More BREAKFAST 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 delicious breakfast recipes to choose from, including:

Want More Recipes? Get My FREE Newsletter!

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

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

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Avocado Toast and Egg
Prep Time
7 mins
Cook Time
0 mins
Total Time
7 mins
 

Avocado Toast and Egg is a simple, delicious, nutritious and filling breakfast that is ready in minutes using only a few ingredients!

Category: Breakfast
Cuisine: All Cuisines
Keyword: avocado toast and egg
Servings: 1
Calories Per Serving: 239 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • ½ ripe avocado
  • ⅛ teaspoon garlic powder
  • 1 tiny pinch red pepper flakes
  • salt and pepper, to taste
  • 1 slice whole grain bread toasted
  • 1 large egg fried to desired doneness
Options for skillet (for frying egg): use non-stick cooking spray or ½ tsp. butter
    US Customary - Metric
    Instructions

    1. Cut a ripe avocado in half; remove the pit. You need HALF an avocado for 1 serving. Scoop avocado into a bowl, season with salt, pepper, garlic powder and red pepper flakes. Use a fork to mash it until it's fairly smooth. Avocado mixture is at its best when used within 3-4 minutes after mashing. TIP: If avocado needs to sit more than 10 minutes before using, stir in a squeeze of fresh lemon juice.

    2. Spray a skillet with non-stick spray or melt ½ tsp. of butter on medium heat. Crack egg into the hot skillet and fry it, until it reaches your preferred "doneness". If desired, season egg lightly with salt/pepper. For this recipe I don't flip the egg but cook it for 1-2 minutes until the egg white is set, then I put a see-through lid on the skillet and continue cooking until egg is at my preferred "doneness".

    3. While egg cooks, pop bread in the toaster. Cook until crispy/browned. Try to time the toast to be done about the same time the egg is done!

    4. To serve-Place toast on plate. Generously spread avocado mixture on top to cover. Use a spatula to transfer the fried egg on top of the avocado toast. If you make your egg "over medium" or "over easy", pierce the yolk with a fork; let the egg yolk spread. Use a fork to cut up and eat the avocado toast and egg. Enjoy!

    Nutrition Facts
    Avocado Toast and Egg
    Amount Per Serving (1 g)
    Calories 239 Calories from Fat 180
    % Daily Value*
    Fat 20g31%
    Saturated Fat 4g25%
    Trans Fat 0.02g
    Polyunsaturated Fat 3g
    Monounsaturated Fat 12g
    Cholesterol 186mg62%
    Sodium 875mg38%
    Potassium 581mg17%
    Carbohydrates 11g4%
    Fiber 7g29%
    Sugar 1g1%
    Protein 9g18%
    Vitamin A 713IU14%
    Vitamin C 10mg12%
    Calcium 44mg4%
    Iron 2mg11%
    * Percent Daily Values are based on a 2000 calorie diet.

    Here’s one more to pin on your Pinterest boards!Avocado Toast and Egg is a simple, delicious, nutritious and filling breakfast that is ready in minutes using only a few ingredients!


    Dec
    2025

    Classic Challah Bread

    categories: Breads
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    Make a loaf of beautiful braided classic challah bread to enjoy! It can be eaten freshly sliced, or used for sandwiches, French toast, etc. 
    Make a loaf of beautiful braided classic challah bread to enjoy! It can be eaten freshly sliced, or used for sandwiches, French toast, etc.

    Have you ever made challah bread before? This delicious bread is widely associated with Jewish culture and cuisine and enjoyed on Jewish holidays or Shabbat.

    This delicious, well-loved bread is found throughout the United States and is commonly eaten sliced (as is), used for sandwiches, or used to make French Toast (YUM!)

    Challah bread dough is made in various braided loaf shapes and is beautifully browned, thanks to an egg wash on the dough before baking. It is a yeast bread, so it does require a bit of time for the rising of the dough, but in my opinion, it’s well worth your time!

    Here’s how to make this absolutely scrumptious classic challah bread, step by step.

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

    Let The Yeast “Bloom”

    Sprinkle 2¼ teaspoons of active dry yeast (= 1 envelope) over ¼ cup of lukewarm water (approx.110°F.) in a large mixing bowl. Stir well and then set the bowl aside for about 10 minutes, until the yeast has “bloomed” and formed bubbles on the surface.

    NOTE: The foamy bubbles on top indicate the yeast is “viable, good and active”. Make sure this bubbling occurs before adding any of the remaining ingredients.

    Yeast and water in a bowl, before the yeast becomes foamy and bubbly.

    Once the yeast has “bloomed”, add vegetable oil, granulated sugar, salt and 1/3 cup of lukewarm water to the yeast mixture. Whisk these ingredients together until combined.

    Add 3 large egg yolks to this mixture and then use an electric mixer to beat the ingredients together well.

    Oil, sugar, salt and water are whisked into the yeast mixture.Three egg yolks are beaten into the yeast mixture in a bowl.

    Make The Challah Dough

    Add about 1¼ cups of all-purpose flour and continue to use the beaters to mix the dough well. Remove the beaters from the mixture. Stir in enough additional flour a little at a time, until the dough becomes thick and firm enough to handle.

    This typically takes about ¾ -1 cup additional flour, but the amount can vary, so just add a little of the flour at a time until the dough reaches the correct texture.

    All-purpose flour is beaten into the yeast mixture in the bowl.Additional flour is stirred in, until dough is firm enough to handle.

    The challah dough should be thick and slightly “shaggy” when done and it should be fairly easy to handle. Cover the dough and let it rest for 10 minutes before the next step.

    Dough is thick and "shaggy" when fully combined.

    Knead Dough Then Let It Rise

    After the dough has rested, turn it out onto a floured work surface and dust it lightly with flour. Knead the dough for 8-10 minutes, adding additional flour, as needed until the dough becomes shiny and smooth.

    Put the challah dough ball in a large, oiled or greased bowl and turn the dough once, to coat it with the oil. Cover the bowl with plastic wrap and set the bowl in a warm place (free of drafts). Let the dough rise for 45-60 minutes OR until you see it has doubled in size.

    Four photo collage showing dough, kneading dough, and resting/rising of the dough.

    Divide And Braid The Challah Dough

    Divide the challah dough into three equally sized portions, cover them with plastic wrap and let them rest and rise again for 10 minutes.

    On a floured surface, shape each piece of dough (one at a time) into a rectangular shape. Roll each piece with your palms into a rope shape, each about 18″ long.

    Place the dough ropes either back on the floured surface OR on a greased baking sheet to braid the dough. Lay all three “ropes” next to each other (a small space in between each one), then pinch all 3 ropes together at the top to tightly join them.

    Another 4-photo collage showing challah bread dough divided/rolled into 18" ropes.

    Brush Challah With Oil And Let It Rest

    Braid the 3 ropes of dough by crossing the left rope over the middle rope, then crossing the right rope over the middle. Continue util the loaf is fully braided, then pinch the bottom ends together to seal and tuck them under the loaf.

    Carefully place the loaf in the center of a greased baking sheet. Use a pastry brush to lightly brush the loaf with 1 Tablespoon of vegetable oil.

    Cover the braided, oiled loaf with plastic wrap, and let it rest and rise for 30-40 minutes. This time the dough will rise slightly but will NOT double in size.

    Loaf of classic challah bread once the dough has been braided.Oil is lightly brushed on challah bread before a second resting/rising.

    Apply Egg Wash Before Baking

    Now it’s time for the final step! Preheat your oven to 375°F. In a small bowl whisk together the remaining 1 large egg yolk and 2 Tablespoons of water until combined. This is an egg wash.

    Use a pastry brush to lightly brush the loaf with the egg wash (the egg wash gives the bread its beautiful colored crust)! Now the loaf of classic challah bread is ready for baking.

    Before baking, challah bread is brushed with an egg wash.

    Bake The Classic Challah Bread

    Bake the classic challah bread at 375°F. for about 23-25 minutes. When done, the loaf should be beautifully golden brown and baked through. Another way to know the loaf is finished baking is to tap on the bottom of the loaf. It should sound hollow when you tap it!

    Transfer the challah bread to a wire rack and allow it to cool. This loaf slices the “best” when it is not blazing hot! 

    After baking, the classic challah bread cools on a wire rack.

    The challah bread tastes amazing, sliced and served warm (we add a bit of butter to the slices). Challah bread can also be used to make sandwiches.

    Beautifully browned, the challah loaf cools on a wire rack after baking.

    One of my favorite ways to enjoy challah bread is using it for French Toast! I am publishing a recipe soon for Crunchy French Toast (using challah bread) that I make in an air fryer. It’s fantastic! Here’s a peek!

    I love using classic challah bread to make crunchy French Toast.

    I hope you have the chance to make this delicious, classic challah bread sometime soon, because I’m sure you’re going to enjoy it!

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

    Looking for More YEAST BREAD 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 yeast bread recipes to choose from, including:

    Want More Recipes? Get My FREE Newsletter!

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

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

    Find Me On Social Media:

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

    Original recipe source: “The New Red Lion Inn Cookbook”, published in 1992 by Berkshire House Publishers

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    Classic Challah Bread
    Prep Time
    45 mins
    Cook Time
    25 mins
    Dough Resting/Rising Time (inactive prep)
    1 hr 35 mins
    Total Time
    2 hrs 45 mins
     

    Make a loaf of beautiful braided classic challah bread to enjoy! It can be eaten freshly sliced, or used for sandwiches, French toast, etc.

    Category: Bread
    Cuisine: All Cuisines
    Keyword: challah bread
    Servings: 10 slices (yield 1 loaf))
    Calories Per Serving: 167 kcal
    Author: JB @ The Grateful Girl Cooks!
    Ingredients
    • 2¼ teaspoons active dry yeast = 1 envelope/pkg.
    • ¼ cup lukewarm water (approx. 110℉.)
    • 2 Tablespoons vegetable oil
    • 1 Tablespoon granulated sugar
    • 1 teaspoon salt
    • ⅓ cup water (at room temperature)
    • 3 large egg yolks lightly beaten
    • 2¼ cups all-purpose flour *plus more if needed
    To Brush On Shaped Loaf:
    • 1 Tablespoon vegetable oil
    • 1 large egg yolk
    • 2 Tablespoons water (at room temperature)
    US Customary - Metric
    Instructions

    1. Sprinkle yeast over ¼ C. lukewarm water (approx.110°F.) in large bowl. Stir well; set bowl aside for 10 minutes, until yeast is bubbly/foamy on top. NOTE: Bubbles indicate the yeast is "viable, good and active". Make sure this occurs before adding remaining ingredients.

    2. Add oil, sugar, salt and ⅓ C. water to yeast mixture. Whisk until combined. Add 3 egg yolks; use electric mixer to beat ingredients together. Add about 1¼ cups flour; beat well.

    3. Stir in enough add'l. flour (a little at a time), until dough becomes thick and firm enough to handle. *This typically takes about ¾ -1 cup more flour, just add a little bit at a time until dough reaches correct texture (thick/slightly "shaggy" and fairly easy to handle). Cover dough; let it rest 10 minutes.

    4. Turn dough out onto a floured surface, dust dough lightly with flour. Knead dough 8-10 minutes, adding flour as needed, until dough is shiny/ smooth. Put dough in a large, oiled/greased bowl; turn dough once, to coat it with oil. Cover bowl with plastic wrap; set in a warm place (free of drafts). Let dough rise 45-60 minutes OR until it has doubled in size.

    5. Divide dough into 3 equal portions; cover with plastic wrap; let rest 10 minutes. On a floured surface, shape each piece of dough (one at a time) into a rectangular. Roll each piece with your palms into a rope shape, 18" long. Lay 3 "ropes" next to each other (a small space in between), then pinch all 3 ropes together at the top to tightly join them.

    6. Braid 3 dough "ropes" by crossing left rope over middle rope, then crossing right rope over the middle. Continue until fully braided; pinch bottom ends together to seal; tuck them under the loaf. Carefully place loaf on greased baking sheet. Use a pastry brush to lightly brush loaf with 1 T. oil. Cover loaf with plastic wrap; let rest/rise for 30-40 minutes. Dough will rise slightly but won't double in size.

    7. Preheat oven to 375°F.

    8. In a small bowl whisk together remaining 1 egg yolk and 2 T. water until combined. Use a pastry brush to lightly brush loaf with the egg wash.

    9. Bake at 375°F. for about 25 minutes. When done, bread should be golden brown and baked through. Another way to know the loaf is done is to tap on the bottom of the loaf. It should sound hollow when you tap it! Transfer the challah bread to a wire rack; let it cool before slicing and serving. Enjoy!

    Nutrition Facts
    Classic Challah Bread
    Amount Per Serving (1 slice (1/10 of total))
    Calories 167 Calories from Fat 54
    % Daily Value*
    Fat 6g9%
    Saturated Fat 1g6%
    Trans Fat 0.03g
    Polyunsaturated Fat 3g
    Monounsaturated Fat 2g
    Cholesterol 73mg24%
    Sodium 238mg10%
    Potassium 44mg1%
    Carbohydrates 23g8%
    Fiber 1g4%
    Sugar 1g1%
    Protein 4g8%
    Vitamin A 98IU2%
    Vitamin C 0.002mg0%
    Calcium 14mg1%
    Iron 2mg11%
    * Percent Daily Values are based on a 2000 calorie diet.

    Here’s one more to pin on your Pinterest boards! Make a loaf of beautiful braided classic challah bread to enjoy! It can be eaten freshly sliced, or used for sandwiches, French toast, etc.


    Dec
    2025

    Artichoke Chicken Bake For Two

    categories: Chicken, Main Dishes
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    Artichoke Chicken Bake For Two is easy and delicious! Chicken breasts are topped with artichoke hearts, red peppers, Parmesan and garlic! 
    Artichoke Chicken Bake For Two is easy and delicious! Chicken breasts are topped with artichoke hearts, red peppers, Parmesan and garlic!

    If you’re looking for a wonderfully delicious main dish that is EASY to prepare, then I hope you will check out this recipe for Artichoke Chicken Bake for Two. We love it, and since it is only my husband and I at home nowadays, a meal just for two is perfect!

    The prep time is about 10 minutes, and then this dish bakes in the oven until it is golden brown and done! You really can’t beat this simple recipe that not only looks good, but it also tastes good, too.

    A simple artichoke topping is stirred together, placed on lightly seasoned chicken breasts and then they’re baked! It’s so simple, anyone can prepare this absolutely YUMMY main dish! Here’s how to make it. 

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

    Prepare The Chicken Breasts

    Before beginning, preheat your oven to 375°F. and spray an 8″ x 8″ (or 9″ x 9″) baking dish with non-stick cooking spray. This dish doesn’t take too long to prepare, so you will want to have your oven preheated and ready to go, in order to save time!

    Pat the chicken breasts dry on both sides using paper towels and trim off any excess fat. Lightly season both sides of the chicken breasts with salt and black pepper. Place the two chicken breasts into the prepared baking dish in a single layer.

    Two chicken breasts patted dry and seasoned with salt and pepper, in baking dish.

    Chop The Marinated Artichokes

    Chop 6-7 ounces of drained, marinated artichoke halves into smaller pieces, using a sharp knife. I use marinated artichokes for extra flavor, but if you only have plain, water-packed artichoke hearts those are perfectly good to use, as well.

    Drained, marinated artichoke hearts, ready to be chopped.

    You can see in the photo below that the artichoke hearts have been cut much smaller. Now they are ready to go into the topping that’s used to season and garnish the chicken.

    The marinated artichoke hearts, after they are chopped into smaller pieces.

    Create The Artichoke Topping

    Place the chopped artichoke hearts, roasted red bell peppers (chopped), finely grated Parmesan cheese, mayonnaise and minced garlic in a medium bowl.

    Mayonnaise, roasted red peppers, artichoke hearts, minced garlic and Parmesan in a bowl.

    Gently stir these ingredients until they have been fully combined. This thick mixture will be used to cover the top of the chicken breasts while they bake.

    Topping mixture for the chicken is gently stirred to combine.

    Cover The Chicken

    Evenly divide the artichoke mixture between the chicken breasts, carefully spreading it to the edge, to fully cover the top of each piece.

    Now it’s time to bake the chicken… see how easy that was? Place the baking dish into a preheated 375°F. oven. 

    The artichoke topping is spread over the top of the chicken breasts in the baking dish.

    Cook The Artichoke Chicken Bake For Two

    Bake the chicken at 375°F. (uncovered) for 30-35 minutes OR until you see the juices run clear out of the chicken. Check its internal temperature at the 30-minute mark, so you don’t overcook the chicken (which will dry it out).

    It may take 2-3 more minutes more baking time to reach 165°F., depending on your oven’s temperature (oven temps can vary quite a bit). Insert a meat thermometer into the thickest part of the chicken breast to determine the internal temperature.

    When the chicken is done, the artichoke topping should be lightly browned, and the chicken breasts should be cooked through and have reached an internal temperature of 165°F.

    Once fully cooked, the artichoke chicken bake for two is golden brown and cooked through.

    Remove the artichoke chicken bake for two from the oven and let it rest in the baking dish (on a wire rack) for 2-3 minutes. This resting time will allow the internal juices to redistribute inside the chicken, keeping it moist.

    Once the chicken has rested, use a spatula to carefully transfer each piece to individual serving plates, then serve and enjoy with a favorite side dish!

    The baked chicken is delicious, moist (if not overcooked!), and the artichoke Parmesan topping brings lots of added flavor to each bite!

    Chicken rests 2-3 minutes after baking to let internal juices redistribute in the meat.

    I really hope you love this simple, yet absolutely delicious main dish as much as we do! We love to serve this beautiful chicken dish with fresh roasted veggies on the side… yum!

    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 CHICKEN Recipes?

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

    Want More Recipes? Get My FREE Newsletter!

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

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

    Find Me On Social Media:

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

    Author's signature

    Recipe adapted from (and with thanks to) Kristy Denney at: Artichoke Chicken | The Girl Who Ate Everything

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    Artichoke Chicken Bake For Two
    Prep Time
    10 mins
    Cook Time
    30 mins
    Total Time
    40 mins
     

    Artichoke Chicken Bake For Two is easy and delicious! Chicken breasts are topped with artichoke hearts, red peppers, Parmesan and garlic!

    Category: Main Dish
    Cuisine: American
    Keyword: artichoke chicken bake for two
    Servings: 2
    Calories Per Serving: 584 kcal
    Author: JB @ The Grateful Girl Cooks!
    Ingredients
    • 12 ounces boneless, skinless chicken breasts* *Use two, 6 oz. breasts
    • salt and black pepper to lightly season chicken on both sides
    • 6 ounces marinated artichoke hearts drained/chopped
    • 5 Tablespoons finely grated Parmesan cheese fresh is best!
    • 5 Tablespoons mayonnaise
    • 2 Tablespoons roasted red peppers finely chopped
    • 1½ teaspoons minced garlic
    US Customary - Metric
    Instructions

    1. Preheat oven to 375°F. and spray an 8" x 8" (or 9" x 9") baking dish with non-stick cooking spray. This doesn't take too long to prepare, so you need to have your oven preheated and ready to go, to save time!

    2. Pat chicken breasts dry on both sides using paper towels. Trim off any excess fat. Lightly season both sides of the chicken with salt and pepper. Put the chicken breasts into the prepared baking dish in a single layer.

    3. Place chopped artichoke hearts, roasted red bell peppers (chopped), Parmesan cheese, mayonnaise and minced garlic in a medium bowl. Gently stir until they're fully combined. Spread the mixture on top of the chicken breasts (dividing evenly between the 2 pieces). Cover the top of the chicken by spreading it to the edges.

    4. Bake (uncovered) at 375℉. for 30-35 minutes OR until you see the juices running clear from the chicken. Check the internal temp. at 30-minutes, so you don't overcook the chicken. It may take 2-3 more minutes to reach 165°F., depending on oven temperature (oven temps can vary). Insert a meat thermometer into the thickest part of the chicken to check internal temp. When done, the topping should be lightly browned, chicken should be cooked through and have an internal temp. of 165°F.

    5. Transfer pan from oven to a wire rack. Let chicken rest 2-3 minutes (to let internal juices redistribute), then serve and enjoy!

    Nutrition Facts
    Artichoke Chicken Bake For Two
    Amount Per Serving (1 chicken breast)
    Calories 584 Calories from Fat 378
    % Daily Value*
    Fat 42g65%
    Saturated Fat 8g50%
    Trans Fat 0.1g
    Polyunsaturated Fat 17g
    Monounsaturated Fat 8g
    Cholesterol 134mg45%
    Sodium 1164mg51%
    Potassium 690mg20%
    Carbohydrates 7g2%
    Fiber 2g8%
    Sugar 1g1%
    Protein 41g82%
    Vitamin A 1109IU22%
    Vitamin C 27mg33%
    Calcium 149mg15%
    Iron 2mg11%
    * Percent Daily Values are based on a 2000 calorie diet.

    Here’s one more to pin on your Pinterest boards! Artichoke Chicken Bake For Two is easy and delicious! Chicken breasts are topped with artichoke hearts, red peppers, Parmesan and garlic!


    Dec
    2025

    Air Fryer Zucchini Bites (For Two)

    categories: Air Fryer Recipes, Side Dishes, Vegetable Dishes
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    Air Fryer Zucchini Bites For Two is a yummy veggie dish. Zucchini coated with seasoned panko breadcrumbs is air-fried until crispy and golden!
    Air Fryer Zucchini Bites For Two is a yummy veggie dish. Zucchini coated with seasoned panko breadcrumbs is air-fried until crispy and golden!

    Today I want to share a yummy recipe for Air Fryer Zucchini Bites (for two). When it’s hot outside and our garden is producing lots of zucchini, I’m always looking for new ways to cook them for my husband and myself.

    When I photographed this recipe, it was close to100°F. outside… and it was plain old HOT! That day was definitely time to use an alternate method of cooking to stay cool!

    I tend to use my air fryer, crockpot or Instant Pot a lot during the overly hot days of summer. It’s wonderful, because it’s a simple way to not heat up our kitchen and still get meals on the table! This recipe is perfect for a quick side dish, and the best part is it can really be enjoyed any time!

    I found the recipe online and made a few little tweaks to suit our needs (and tastebuds), and it’s a keeper! I’m sure you will enjoy this easy veggie dish. Here’s how to make air Fryer Zucchini Bites (for two):

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

    Make A Crumb Topping For The Zucchini

    Measure panko breadcrumbs, finely grated Parmesan cheese, all-purpose flour, salt, pepper, onion powder, garlic powder and a tiny pinch of red pepper flakes into a small bowl.

    Stir until these topping ingredients for the zucchini are combined. NOTE: The red pepper flakes are optional, so if you don’t want to use them, just leave them out! 

    Panko breadcrumbs, flour, Parmesan cheese and spices are combined in bowl.This mixture is the panko seasoning to use on the zucchini pieces.

    Prepare The Zucchini

    To make this recipe for two people (as written), you will need two small to medium zucchinis. I was fortunate to be able to grow these (shown below) in our little backyard raised bed garden, so I was thrilled to be able to use and photograph them for this blog post.

    Two small to medium zucchini are used to make air fryer zucchini bites for two.

    Slice each zucchini in half lengthwise, then slice each piece in half (lengthwise) again. You should end up with 4 long zucchini quarters for each zucchini (shown at the top of the photo below).

    Lay the zucchini slices cut side down and slice each quarter long piece into ¾” pieces (shown at the bottom of the photo below).

    Each zucchini is sliced lengthwise, then again, then cut into bite-sized pieces.

    Coat And Season The Zucchini

    Drizzle olive oil over the zucchini pieces and then stir or toss the zucchini until all pieces have an olive oil coating on them. It’s important for the zucchini to be covered with the oil, so the panko breadcrumb topping will have something to adhere to.

    Olive oil is drizzled over the zucchini, then tossed to combine and coat the veggies.

    Pour the seasoned panko breadcrumb topping over the oil-covered zucchini. Gently toss until all the zucchini bites have been lightly covered with the topping.

    Panko breadcrumb mixture is tossed with the oiled zucchini pieces until it adheres.

    Cook The Air Fryer Zucchini Bites

    Preheat your air fryer for 5 minutes at 400°F. Once preheated, place the coated zucchini bites in the basket in an even, single layer. There is no need to spray the basket, because all the zucchini pieces have an olive oil coating, so they shouldn’t stick!

    Cooking the zucchini bites in a single layer allows the zucchini to cook more efficiently as the hot air can circulate better. NOTE: If you are doubling or tripling this recipe, you may need to cook the zucchini in batches (keeping previous batches warm in the oven).

    Panko-coated zucchini bites are placed in air fryer basket in a single layer for cooking.

    Cook the zucchini bites at 400°F. for 7-9 minutes. Shake or rotate the zucchini a couple times during the cooking time for even cooking. Do this by removing the basket and gently flipping them over, using a spatula.

    Keep An Eye On the Zucchini Bites

    Keep an eye on the zucchini. Check them around the 6-minute mark for tenderness, so you don’t overcook them (there’s nothing delicious about mushy zucchini, is there?).

    When I make this dish, the zucchini I use are typically done at right around 7 minutes. The cooking time can vary a bit depending on the air fryer used or the thickness and size of the zucchini pieces used.

    When they’re done, the zucchini should be tender to the bite, slightly al dente and definitely NOT mushy! The panko crumb topping should also be a light golden brown in color.

    When done cooking, the air fryer zucchini bites for two are crispy and golden.

    Serve And Enjoy!

    My husband and I enjoyed the air fryer zucchini bites served with creamy crockpot pork chops and mashed potatoes (with gravy from the pork chops!). It was a nice, “comfort food” style meal and we enjoyed every single bite!

    The air fryer zucchini bites have a little bit of a crunch from the panko crumb topping, they’re seasoned well, and they are not “mushy” or overcooked, which is awesome.

    Air Fryer Zucchini Bites For Two, served on plate with pork and mashed potatoes.

    I hope you have the chance to make these delicious air fryer zucchini bites and trust you’ll enjoy them as much as we do! This recipe can easily be doubled or tripled to meet your needs, and it’s a yummy veggie side dish I’m sure you’ll enjoy!

    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 AIR FRYER 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 air fryer recipes to check out, including:

    Want More Recipes? Get My FREE Newsletter!

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

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

    Find Me On Social Media:

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    Author's signature

    Recipe adapted from and with thanks to Erin Clarke, at: Air Fryer Zucchini – WellPlated.com

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    Air Fryer Zucchini Bites
    Prep Time
    8 mins
    Cook Time
    7 mins
    Total Time
    15 mins
     

    Air Fryer Zucchini Bites For Two is a yummy veggie dish. Zucchini coated with seasoned panko breadcrumbs is air-fried until crispy and golden!

    Category: Side Dish, Vegetable Dish
    Cuisine: All Cuisines
    Keyword: air fryer, zucchini bites
    Servings: 2
    Calories Per Serving: 111 kcal
    Author: JB @ The Grateful Girl Cooks!
    Ingredients
    • 2 small/med. zucchini about ¾ pound in total
    • ¾ Tablespoon extra virgin olive oil
    • 1½ Tablespoons Parmesan cheese (finely grated)
    • 1 Tablespoon panko bread crumbs
    • 2 teaspoons all-purpose flour
    • ¼ teaspoon kosher salt
    • ⅛ teaspoon garlic powder
    • ⅛ teaspoon onion powder
    • ⅛ teaspoon ground black pepper
    • tiny pinch of red pepper flakes (if desired) OPTIONAL
    US Customary - Metric
    Instructions

    1. Measure panko breadcrumbs, Parmesan cheese, flour, salt, pepper, onion powder, garlic powder and a tiny pinch of red pepper flakes into a small bowl. Stir until combined.

    2. Slice each zucchini in half lengthwise, then slice each piece in half (lengthwise) again. You should end up with 4 long zucchini quarters for each zucchini. Lay the zucchini slices cut side down; slice each piece into ¾" pieces.

    3. Drizzle olive oil over zucchini pieces; gently toss until all pieces have olive oil on them. Pour the seasoned panko breadcrumbs over the oil-covered zucchini. Gently toss until all zucchini bites are lightly covered with the panko mixture.

    4. Preheat air fryer for 5 minutes at 400°F. Once preheated, place zucchini bites in the basket in a single layer for best heat/air circulation. NOTE: If doubling or tripling recipe, cook zucchini in batches (keep previous batches warm in oven).

    5. Cook zucchini at 400°F. for 7-9 minutes. Shake or flip zucchini a couple times during cooking time for even cooking. Keep an eye on the zucchini. Check it at the 6-minute mark for tenderness, to ensure they don't overcook. Cooking time can vary slightly, depending on the thickness/size of zucchini used.

    6. When done, zucchini bites should be golden brown, tender, slightly al dente and NOT mushy! Remove from the air fryer basket and serve immediately while hot. Enjoy!

    Nutrition Facts
    Air Fryer Zucchini Bites
    Amount Per Serving (1 (1/2 of total))
    Calories 111 Calories from Fat 63
    % Daily Value*
    Fat 7g11%
    Saturated Fat 1g6%
    Polyunsaturated Fat 1g
    Monounsaturated Fat 4g
    Cholesterol 3mg1%
    Sodium 403mg18%
    Potassium 332mg9%
    Carbohydrates 10g3%
    Fiber 2g8%
    Sugar 3g3%
    Protein 3g6%
    Vitamin A 269IU5%
    Vitamin C 21mg25%
    Calcium 63mg6%
    Iron 1mg6%
    * Percent Daily Values are based on a 2000 calorie diet.

    Here’s one more to pin on your Pinterest boards!Air Fryer Zucchini Bites For Two is a yummy veggie dish. Zucchini coated with seasoned panko breadcrumbs is air-fried until crispy and golden!

     


    Dec
    2025

    Homemade Tartar Sauce

    categories: Sauces and Dressings
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    Make homemade tartar sauce for fried fish, shrimp, chicken or fish sandwiches, or a dip for French fries, onion rings, etc. Quick and easy!
    Make homemade tartar sauce for fried fish, shrimp, chicken or fish sandwiches, or a dip for French fries, onion rings, etc. Quick and easy! I feel strongly that it’s important to know how to make certain food items from scratch. Making homemade tartar sauce is one of those items I am glad to be able to make easily.

    We used to keep bottled tartar sauce (from the store) in our refrigerator but found it took up space and sat there for months on end because we don’t use tartar sauce that often.

    Once I learned it was easy to make a delicious, homemade tartar sauce that my husband and I BOTH loved, it became my go-to! When we have fried fish or want to use tartar sauce on an “as-needed” basis, I whip up this recipe, which yields about half a cup and that’s enough to serve with the dish.

    There are so many recipes for tartar sauce (and how to make it) out there in this big old world. This is my version, so here’s how simple it is to make homemade tartar sauce.

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

    How To Make Homemade Tartar Sauce

    Measure half a cup of cold mayonnaise into a small bowl. Add fresh lemon juice, and crushed dill weed, then stir these ingredients in until combined.

    Mayonnaise in a small bowl, is the base ingredient for making homemade tartar sauce.

    Now add finely chopped dill pickles and finely diced onions to the mayonnaise mixture in the bowl.

    Finely chopped onions and dill pickles are used to make tartar sauce.

    Add a small amount of sweet pickle relish, then stir until it’s combined with the other ingredients. I use my homemade zucchini relish for this (shown below), because I keep jars of it year-round stored in our pantry.

    Take a tiny little taste of the homemade tartar sauce, then season (to suit your taste) with salt and black pepper, stirring to combine.

    A small amount of sweet pickle relish is also added to make homemade tartar sauce.

    Once the ingredients for the tartar sauce are combined, add them to a food processor (or blender). You can also use an immersion blender for this, if you have access to one.

    Pulse and/or process the mixture several times to further break down the onions, pickles and relish into smaller pieces. I do this because there is nothing worse in a semi-creamy tartar sauce than biting into a big piece of raw onion!

    Tartar sauce is mixed in food processor or blender.

    To Chill Or Not to Chill?

    Spoon the homemade tartar sauce into a small dish (the recipe makes half a cup in total). If desired, sprinkle a very small amount of dried dill weed on top.

    This homemade tartar sauce can be used immediately after you make it (if necessary), but we think it has more time for the flavors to develop when it is refrigerated. 

    I recommend covering the tartar sauce and chilling it in the fridge for about an hour (or more) for the very BEST flavor! If necessary, mix it up in the morning and refrigerate it to use later that day.

    A small bowl of homemade tartar sauce is served cold, with dried dill weed on top.

    The tartar sauce is thick, creamy, and has wonderful flavor, especially after it has chilled and the ingredients have “mingled” for a bit!

    A spoonful of thick, homemade tartar sauce is shown.

    Serve The Homemade Tartar Sauce

    There are many ways to use homemade tartar sauce. Many people use it as a condiment spread for fish or chicken sandwiches, where it adds an additional layer of flavor.

    Other people also enjoy tartar sauce as a dipping sauce for onion rings, fried chicken strips or French fries.

    Homemade tartar sauce is a great condiment for fish sandwiches.

    Our absolute favorite way of enjoying tartar sauce is to use it on battered fried fish. It tastes great on the fish (along with some Malt vinegar) and really adds GREAT flavor!

    However you enjoy using tartar sauce, I hope you will consider making it yourself from scratch. It’s really so very easy, and I like the fact that I can make a small amount to have for a meal when we need it.

    Fish and chips with homemade tartar sauce.Lemon and homemade tartar sauce is served with fish and chips.

     

    I hope you have the opportunity to make homemade tartar sauce and trust you will really enjoy it like we do! The recipe is so delicious and easy to make I don’t think you’ll regret it!

    Thank you for taking time out of your day to visit my blog. Please come back again soon for more family-friendly recipes. Take care, may God bless you, and have a wonderful day.

    Looking For More SAVORY SAUCE 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 savory sauce recipes, including:

    Want More Recipes? Get My FREE Newsletter!

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

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

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    Homemade Tartar Sauce
    Prep Time
    5 mins
    Cook Time
    0 mins
    Total Time
    5 mins
     

    Make homemade tartar sauce for fried fish, shrimp, chicken or fish sandwiches, or a dip for French fries, onion rings, etc. Quick and easy!

    Category: Condiment
    Cuisine: All Cuisines
    Keyword: homemade tartar sauce
    Servings: 8 Tbsp. =½ cup total sauce
    Calories Per Serving: 101 kcal
    Author: JB @ The Grateful Girl Cooks!
    Ingredients
    • ½ cup mayonnaise
    • ½ cup dill pickle (finely chopped)
    • ½ cup yellow onion (finely chopped)
    • 1 teaspoon sweet pickle relish
    • ¾ teaspoon fresh lemon juice
    • ⅛ teaspoon dill weed (dried, crushed) + more for garnish, if desired
    • salt and black pepper, to taste
    US Customary - Metric
    Instructions

    1. Place mayonnaise, fresh lemon juice, chopped pickles and onions, sweet pickle relish and dried dill weed in a small bowl. Stir to combine.

    2. Add just enough salt and black pepper to season the tartar sauce to suit your taste; stir to combine.

    3. Add sauce to a food processor (or blender). You can also use an immersion blender, if you have one. Pulse and/or process mixture several times to further break down the onions, pickles and relish into smaller pieces.

    4. Transfer tartar sauce into a small dish (recipe makes ½ cup). If desired, sprinkle a tiny bit of dried dill weed on top (optional garnish). You can immediately use the tartar sauce after you make it, but it has more time for the flavors to develop when it is refrigerated. *I recommend covering the tartar sauce and refrigerate it for an hour (or more) for BEST flavor! Store any leftover sauce in an airtight container in refrigerator. Enjoy!

    Nutrition Facts
    Homemade Tartar Sauce
    Amount Per Serving (1 Tablespoontal))
    Calories 101 Calories from Fat 99
    % Daily Value*
    Fat 11g17%
    Saturated Fat 2g13%
    Trans Fat 0.03g
    Polyunsaturated Fat 6g
    Monounsaturated Fat 2g
    Cholesterol 6mg2%
    Sodium 167mg7%
    Potassium 29mg1%
    Carbohydrates 1g0%
    Fiber 0.3g1%
    Sugar 1g1%
    Protein 0.3g1%
    Vitamin A 34IU1%
    Vitamin C 1mg1%
    Calcium 9mg1%
    Iron 0.1mg1%
    * Percent Daily Values are based on a 2000 calorie diet.

    Make homemade tartar sauce for fried fish, shrimp, chicken or fish sandwiches, or a dip for French fries, onion rings, etc. Quick and easy!


    Dec
    2025

    Creamy Crockpot Pork Chops

    categories: Pork, Slow Cooker Recipes
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    Creamy crockpot pork chops are a delicious, minimum prep dish! They’re pan-seared, then slow cooked in a mushroom onion gravy until tender!

    Creamy crockpot pork chops are a delicious, minimum prep dish! They're pan-seared, then slow cooked in a mushroom onion gravy until tender!

    Have a busy day ahead of you and want a delicious dinner that doesn’t take much prep? This recipe for creamy crockpot pork chops might be a great option for you!

    Boneless pork chops are lightly browned in butter in a skillet, then they go into a slow cooker. After topping them with 3 simple ingredients, you turn on the crockpot and walk away!

    How’s that for convenient? The pork chops turn out incredibly tender and are saturated with flavor. I’m not kidding – this is a yummy (and easy) “winner-winner crockpot dinner”! Here’s how to make creamy crockpot pork chops.

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

    Season And Brown The Pork Chops

    Pat four, 1″ thick boneless pork chops dry using paper towels. Lightly season both sides of each pork chop with salt and black pepper. Set aside.

    Heat a large skillet on Medium-High heat until it is very hot (but not smoking). Add a Tablespoon of butter; heat it until it has melted, then spread it out to cover the skillet.

    Four boneless pork chops, seasoned with salt and pepper.

    Pan-Sear The Pork Chops

    Add the four seasoned pork chops to the melted butter in the skillet, keeping them in a single layer. You will only be PAN-SEARING the meat quickly to give it good color and caramelization on the outside. 

    Cook only until the pork chops are lightly browned on the bottom (1-2 minutes), then flip them over and lightly brown the other side for 1-2 minutes. Do not cook the pork chops all the way through!

    Seasoned pork chops are lightly browned in melted butter in a skillet.

    The pork chops should only be lightly browned on both sides, and yes… there may still be pink showing. They will finish cooking in the crockpot, so no worries!

    The pork chops are lightly browned on both sides but not fully cooked through.

    Into The Crockpot They Go!

    Place the four browned pork chops in an ungreased crockpot, laying them (once again) in a single layer.

    The pork chops are placed in a crockpot in a single layer.

    Pour ¼ cup of water around the edges of the pork chops, then spoon cream of mushroom soup (right out of the can) on top of the pork chops. Use a spoon or spatula to spread the soup mixture directly on top of each of the chops, covering them as much as possible.

    Sprinkle 1 Tablespoon of Ranch dressing mix on top of the cream of mushroom soup, evenly distributing it as you add it. I was told a while ago to use this dry seasoning mix, because it has wonderful spices in it, like garlic powder, onion powder, chives (and many other herbs).

    This seasoning mix really does add a lot of flavor to the pork chops (and the gravy that forms while they cook), so don’t leave this out!

    Cream of mushroom soup and ranch dressing mix on top of the pork chops.

    The last step is to add thinly sliced raw onion “rings” on top of the pork chops (not the appetizer kind… ha ha!). Now you’re ready to cook some creamy crockpot pork chops!

    Cover the crockpot and let the pork chops cook on Low Heat for 6 hours, undisturbed. As this dish gets more fully cooked, the onions on top slowly brown and will add wonderful flavor to the finished pork chops.

    Thinly sliced round onion "rings" are laid on top of the pork chops in the crockpot.

    Serve The Creamy Crockpot Pork Chops

    When the pork chops have cooked for 6 hours, remove the lid and transfer the pork chops out of the slow cooker and onto individual serving plates.

    Pork should have an internal temperature of 145°F. for safety. That never seems to be an issue, especially if you use 1″ thick chops as the recipe indicates and cook them the full 6 hours in the crockpot.

    After slow-cooking 6 hours, onions are browned, and gravy surrounds the tender pork chops.

    Make sure to add a few of the onions to the top of each pork chops for great added flavor! We had the pork chops with mashed potatoes and Air Fryer Zucchini Bites.

    A pork chop placed on plate with mashed potatoes and zucchini.

    Don’t Forget The GRAVY!

    Give the “gravy” left in the crockpot a quick stir, then spoon it over the pork chops before serving, because it is absolutely DELICIOUS! Cover those pork chops with gravy!

     The gravy in the crockpot also tastes amazing on mashed potatoes, so I HIGHLY recommend making some and adding the yummy gravy to them when you make this dish!

    Mashed potatoes are a perfect side dish that really compliment the tender, “cut them with a fork” creamy crockpot pork chops! No kidding- the chops are so tender we cut them with a fork!

    Gravy from crockpot is added to the pork chops and mashed potatoes on the plate.

    I hope you have the chance to make these delicious creamy crockpot pork chops, and trust you’ll love them as much as we do. The prep time is so minimal, and then you can walk away until they’re finished cooking! That’s a Win-Win in my book!

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

    Looking For More PORK CHOP 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 pork chop recipes to check out, including:

    Want More Recipes? Get My FREE Newsletter!

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

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

    Find Me On Social Media:

    Facebook page: The Grateful Girl Cooks!
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    ↓↓ PRINTABLE RECIPE BELOW ↓↓

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    Creamy Crockpot Pork Chops
    Prep Time
    10 mins
    Cook Time
    6 hrs
    Total Time
    6 hrs 10 mins
     

    Creamy crockpot pork chops are a delicious, minimum prep dish! They're pan-seared, then slow cooked in a mushroom onion gravy until tender!

    Category: Main Dish
    Cuisine: American
    Keyword: creamy crockpot pork chops, slow cooker
    Servings: 4
    Calories Per Serving: 264 kcal
    Author: JB @ The Grateful Girl Cooks!
    Ingredients
    • 4 1" thick boneless pork chops approx. 5 oz. per chop
    • salt and black pepper, to lightly season pork enough to season both sides of chops
    • 1 Tablespoon butter
    • ¼ cup water
    • 10.5 ounces canned cream of mushroom soup right out of the can
    • 1 Tablespoon ranch dressing mix
    • ½ small brown onion peeled, sliced into thin ¼" rings
    US Customary - Metric
    Instructions

    1. Pat pork chops dry with paper towels. Lightly season both sides of each pork chop with salt and pepper. Set aside.

    2. Heat a large skillet on Medium-High heat until it hot. Add butter; heat until melted; spread it out to coat the skillet.

    3. Add pork chops to the melted butter in a single layer. Cook only until pork chops are lightly browned on the bottom (1-2 minutes), then flip them over and lightly brown the other side 1-2 minutes. Don't cook pork chops all the way through!

    4. Place pork chops in an ungreased crockpot in a single layer. Pour water around the edges of the pork chops. Add cream of mushroom soup (right out of the can) on top of the pork chops. Use a spoon or spatula to spread soup mixture on top of the chops, covering them as much as possible. Sprinkle Ranch dressing mix on top, evenly distributing it. Lay the onion slices on top of the pork chops.

    5. Cover crockpot; cook on Low Heat for 6 hours, undisturbed. When done, remove the lid; transfer pork chops out of the slow cooker with a spatula and onto individual plates. Pork should have an internal temperature of 145°F.

    6. Give the "gravy" left in the crockpot a quick stir, then spoon it over the pork chops before serving (gravy's also good on mashed potatoes)! Serve and enjoy!

    Nutrition Facts
    Creamy Crockpot Pork Chops
    Amount Per Serving (1 pork chop)
    Calories 264 Calories from Fat 81
    % Daily Value*
    Fat 9g14%
    Saturated Fat 4g25%
    Trans Fat 0.2g
    Polyunsaturated Fat 1g
    Monounsaturated Fat 4g
    Cholesterol 105mg35%
    Sodium 902mg39%
    Potassium 656mg19%
    Carbohydrates 7g2%
    Fiber 0.3g1%
    Sugar 0.4g0%
    Protein 35g70%
    Vitamin A 88IU2%
    Vitamin C 1mg1%
    Calcium 13mg1%
    Iron 1mg6%
    * Percent Daily Values are based on a 2000 calorie diet.

    Here’s one more to pin on your Pinterest boards!Creamy crockpot pork chops are a delicious, minimum prep dish! They're pan-seared, then slow cooked in a mushroom onion gravy until tender!


    Dec
    2025

    Cranberry Pecan Tassies

    categories: Cookies, Desserts, Holidays!
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    Cranberry Pecan Tassies are delicious, buttery pastry cups full of sweet pecan filling and chopped tart cranberries! Recipe yields 2 dozen. 
    Cranberry Pecan Tassies are delicious, buttery pastry cups full of sweet pecan filling and chopped tart cranberries! Recipe yields 2 dozen.

    If you’re looking for a holiday treat, I’d like to share this wonderful recipe for cranberry pecan “tassies”. I found this recipe (torn out of a magazine almost 30 years ago) in my Mom’s recipe box. When my mom passed away last year, I was blessed to inherit her old recipe boxes and her cookbooks, so that’s how I found this recipe.

    What in the world is a TASSIE, you might ask? A “tassie” is the word Scottish people use that means “small cup”. These tassies are baked in a mini muffin tin in a “small cup” made of a buttery, shortbread-style dough, shaped into a pastry shell.

    The buttery pastry dough shells are filled with chopped pecans and fresh chopped cranberries in a sweet brown sugar, vanilla and egg filling and then baked.

    They are wonderful little hand-held dessert treats (can we call them “cookies”?) and I’m sure you’re going to love them! Here’s how to make cranberry pecan tassies.

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

    Make The Dough

    Place softened cream cheese and softened butter in a mixing bowl. Beat these two ingredients together with an electric mixer until they’re fully combined.

    Soft butter and cream cheese are beaten together until smooth.

    Stir in all-purpose flour until it has been fully incorporated into the butter and cream cheese mixture. The dough will be very thick and slightly crumbly. Cover the dough and refrigerate it for 30 minutes.

    NOTE: Refrigerating the dough is optional, BUT I highly recommend it because it seems to help hold the dough balls together more when shaping them. It’s YOUR choice, however.

    All-purpose flour is stirred into the cream cheese and butter to form a crumbly dough.

    Shape The Pastry Dough Balls

    TIP: Before continuing, be sure to preheat your oven to 325°F. in order to have it fully preheated once the tassies are filled and ready to bake!

    Portion the dough out into 12 equal pieces and roll them into balls between your palms. Cut each dough ball in half, to yield 24 equal sized portions. Roll each of the 24 pieces back into balls.

    NOTE: If you only have one mini muffin pan that holds 12 (like me!), keep the remaining half of the dough balls covered/refrigerated until your muffin pan is ready to be used again.

    After being chilled, the dough is shaped into 24 balls.

    Prepare The Pastry Shells

    Place one of the dough balls into each ungreased muffin cup. Use your thumb (or other fingers) to firmly press the dough ball down evenly into the bottom of the muffin cup and up the sides, as well.

    Continue to carefully press and shape the dough (don’t rip the dough!) until the pastry shells are created and “almost” fill the muffin cups (as shown below).

    The dough is pressed down into and up the sides of mini muffin cups, forming a shell.

    Make The Pecan And Cranberry Filling

    In a mixing bowl, beat a large egg, brown sugar, vanilla extract and salt until the mixture is smooth. Add chopped pecans and finely chopped fresh cranberries.

    Stir well, until this mixture is fully combined. This sweet (and tart) mixture will be the filling for the pastry shells you created in the muffin tins.

    Egg, brown sugar, vanilla, salt, cranberries and pecans are combined for the filling.

    Fill The Pastry Cups And Bake

    Spoon the pecan and cranberry filling into each pastry shell, filling each one about 3/4 of the way up (shown below). Be careful to not overfill the pastry shells and make sure to leave a bit of dough showing around the edges.

    Bake in a preheated oven at 325°F. for 20-22 minutes OR until the pastry dough is golden brown. The filling will puff up slightly during baking, so keep an eye on the pastry crust (that you can see) to check on the color. 

    Each pastry shell is filled with the cranberry pecan filling and then baked.After baking, cranberry pecan tassies cool completely before removing them from pan.

    After Baking Is Finished

    When the tassies are finished baking, let them cool for at least 15 minutes (still in the muffin pans) on a wire rack. Once cooled, remove them from the muffin tins by running a butter knife (carefully) around the edges to separate them from the pan. The top “crust” will be a bit delicate, so take your time!

    Carefully lift each one from the muffin tin by scooping each one out using the butter knife or a small spoon. If they’ve been allowed to cool long enough, the pastry cups should come out of the pan easily, and in one piece.

    Cranberry Pecan Tassies (out of the muffin tin) cool on wire racks.

     Let the cranberry pecan tassies finish cooling on a wire rack before serving. You can see in the first photo below how “bite-sized” they really are.

    Usually, they can be eaten in only two bites! In the second photo below, you can see the pecan and cranberry filling inside!

    Holding one of the tassies shows how small they are.When cut open, the pecan and cranberry filling can be seen.

    Serve And Enjoy The Cranberry Pecan Tassies

    Once the cranberry pecan tassies have cooled completely, they are ready to be served and enjoyed. They are a wonderful, sweet treat for your family or for gift-giving.

    They also make a beautiful addition to any holiday dessert table! When you serve them, sift a small amount of powdered sugar over the top of the tassies. You might also want to garnish the serving platter with fresh cranberries and pecan halves (shown below).

    The recipe as written will yield 24 bite-sized cranberry pecan tassies. Store any leftovers (if there are any!) in an airtight container, and they will keep at room temperature for several days. They also freeze well, if wrapped in plastic and then stored in a freezer container or freezer bag.

    A red platter is used to serve some of the cranberry pecan tassies.A close up of the tassies on a platter, along with fresh cranberries and pecans.

    I hope you have the opportunity to make these little “bites of deliciousness” for yourself and for those you love. I’m sure you will enjoy them, especially the way the tart cranberries pair so well with the sweet pecan filling. It’s a great balance of flavors!

    Thanks so much 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 CHRISTMAS COOKIE Recipes?

    You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have some wonderful recipes for Christmas cookies (and other goodies) you may enjoy, including:

    Want More Recipes? Get My FREE Newsletter!

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

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

    Find Me On Social Media:

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

    Author's signature

    Original recipe source: “Better Home and Gardens” magazine, published in November 1997

    ↓↓ PRINTABLE RECIPE BELOW ↓↓

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    Cranberry Pecan Tassies
    Prep Time
    15 mins
    Cook Time
    20 mins
    Refrigeration for dough (inactive prep time)
    30 mins
    Total Time
    1 hr 5 mins
     

    Cranberry Pecan Tassies are delicious, buttery pastry cups full of sweet pecan filling and chopped tart cranberries! Recipe yields 2 dozen.

    Category: Christmas Goodies, Cookie, Dessert
    Cuisine: All Cuisines
    Keyword: cranberry pecan tassies
    Servings: 24
    Calories Per Serving: 99 kcal
    Author: JB @ The Grateful Girl Cooks!
    Ingredients
    • ½ cup butter = 1 stick or 8 Tbsp., softened
    • 3 ounces cream cheese softened
    • 1 cup all-purpose flour
    • 1 large egg
    • ¾ cup packed brown sugar dark or light (I use dark)
    • 1 teaspoon vanilla extract
    • 1 pinch salt
    • ⅓ cup finely chopped cranberries
    • 3 Tablespoons finely chopped pecans
    Garnishes (optional): sprinkle with sifted powdered sugar before serving; pecan halves, fresh whole cranberries
      US Customary - Metric
      Instructions

      1. Beat cream cheese and butter in a mixing bowl until fully combined, using an electric mixer. Stir in flour until fully incorporated. Dough will be thick and slightly crumbly. Cover dough; refrigerate for 30 minutes. NOTE: Refrigerating dough is optional BUT highly recommend (helps hold dough balls together better.

      2. TIP: Before continuing, preheat oven to 325°F. so it's ready once the tassies are filled and ready to bake!

      3. Divide chilled dough into 12 equal-sized pieces; roll into balls between your palms. Cut each ball in half, yielding 24 portions. Roll each piece into a ball. NOTE: If you only have 1 mini muffin pan that holds 12, keep the remaining half of the dough balls covered/refrigerated until muffin pan is ready to be used again.

      4. Place 1 ball into each ungreased muffin cup. Use your thumb to press each ball down into the bottom and up the sides of the muffin cups. Carefully press/shape the dough until pastry shells "almost" reach the top of the muffin cups.

      5. Make Filling: In a small mixing bowl, beat egg, brown sugar, vanilla and salt until smooth. Add pecans and cranberries. Stir well, until fully combined. Spoon the filling into each pastry shell, filling each about ¾ of the way up. Don't overfill the pastry shells; leave a little dough showing around the edges.

      6. Bake at 325°F. for 20-22 minutes OR until pastry dough is golden brown. The filling will puff up slightly during baking, so keep an eye on the pastry crust (that you can see) to check on the color. 

      7. When done, let cool 15 minutes (still in the pan) on a wire rack. Remove them from muffin tins by running a butter knife around the edges to loosen them. The filling surface is delicate- take your time! Carefully lift each one out using a butter knife. If they've cooled enough, they will come out easily.

      8. To serve (room temp.): Place tassies on serving platter. Lightly sift powdered sugar on top. Garnish platter with fresh cranberries and pecan halves (optional). Store leftovers in an airtight container for 3-4 days. They also freeze well, if wrapped in plastic and stored in a freezer container.

      Nutrition Facts
      Cranberry Pecan Tassies
      Amount Per Serving (1 tassie)
      Calories 99 Calories from Fat 54
      % Daily Value*
      Fat 6g9%
      Saturated Fat 3g19%
      Trans Fat 0.2g
      Polyunsaturated Fat 0.5g
      Monounsaturated Fat 2g
      Cholesterol 20mg7%
      Sodium 50mg2%
      Potassium 34mg1%
      Carbohydrates 11g4%
      Fiber 0.3g1%
      Sugar 7g8%
      Protein 1g2%
      Vitamin A 151IU3%
      Vitamin C 0.2mg0%
      Calcium 15mg2%
      Iron 0.4mg2%
      * Percent Daily Values are based on a 2000 calorie diet.

      Here’s one more to pin on your Pinterest boards! Cranberry Pecan Tassies are delicious, buttery pastry cups full of sweet pecan filling and chopped tart cranberries! Recipe yields 2 dozen.

       


      Nov
      2025

      Classic Hot Cocoa For 1

      categories: Beverages
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      It’s easy to make Classic Hot Cocoa for 1 from scratch! With a few ingredients, you can enjoy a yummy mug of homemade hot cocoa in minutes! 
      It's easy to make Classic Hot Cocoa for 1 from scratch! With a few ingredients, you can enjoy a yummy mug of homemade hot cocoa in minutes!

      Who wants some yummy hot chocolate? I do, I do! Today I want to show you how easy it is to make (from scratch), Classic Hot Cocoa for 1. If you enjoy hot cocoa, I am sure you’ll enjoy this decadent treat.

      A while ago it was a very cold day and I was craving hot chocolate but realized we were out of the store-bought “powder”. That’s when I did some quick research and discovered just how simple it is to make this yummy hot drink from scratch.

      The recipe I am sharing today makes a single serving, but the recipe is super easy to double, triple or make in the quantity of servings you need. Here’s how to make classic hot coca for 1.

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

      What Ingredients Will I Need?

      To make the hot chocolate from scratch you will need baking cocoa, milk, salt, granulated sugar and vanilla extract. You might want to garnish the finished hot cocoa with optional toppings, so make sure you also have those on hand.

      If you want to add a topping to your finished drink, you might consider using whipped cream, colored decorative sprinkles, shaved chocolate or miniature marshmallows (optional toppings, but all are GOOD).

      Baking cocoa, milk, vanilla, salt and sugar are the ingredients needed for hot cocoa.

      In a small bowl combine baking cocoa with granulated sugar and a tiny pinch of salt and set the dish aside. These 3 ingredients will be added to the hot milk later.

      Cocoa powder, granulated sugar and a pinch of salt combined in a small bowl.

      Making The Hot Cocoa

      Measure 1 cup of milk into a small saucepan. I typically use low-fat milk to make my hot cocoa but use what you have. Begin to heat the milk on LOW heat until it is pretty warm (not hot).

      A cup of milk is heated on Low heat in a pan on the stove.

      With the heat still on LOW, add the baking cocoa, sugar, and salt mixture to the warm milk. Whisk well to combine them with the milk. Keep whisking, as it might take a minute or so to fully combine them with the milk.

      Sugar, baking cocoa powder and salt are whisked into warm milk in a saucepan.

      Continue to heat the classic cocoa for 1 on Low heat until the mixture is fully combined and it is very hot, but do NOT let the mixture come to a boil!

      The classic hot cocoa for 1 is whisked while it is heated in the saucepan.

      Final Step

      Once the hot cocoa is very HOT (but not boiling), remove the pan from the heat source. Add ¾ teaspoon of vanilla extract and stir well until it is fully incorporated into the hot cocoa. Now the hot chocolate is ready to be served and enjoyed!

      Vanilla extract is added to the hot cocoa after the pan is moved off the heat.

      Time To Enjoy Classic Hot Cocoa For 1

      Pour the hot cocoa into a mug. During the Christmas holidays I love to use holiday-inspired mugs, like the snowman mug shown below. It always “seems” to make the hot chocolate more FESTIVE!

      The classic hot cocoa for 1 can be enjoyed just as it is- hot and delicious, plain and simple. Even though it is absolutely yummy this way, I usually feel an urgent prompting (ha ha) to embellish it with more! That’s where an OPTIONAL topping comes in!

      The hot cocoa is poured into a mug and is ready to enjoy even without toppings.

      To Garnish Or Not to Garnish?

      Hot chocolate connoisseurs of all ages would agree that a decadent mug of hot cocoa needs whipped cream or mini marshmallows on top, right? Adding a topping makes the mug of hot cocoa really cute and decorative, which I’m pretty sure makes it taste even more delicious than it already is!

      For the holidays, I use whipped cream and decorative sprinkles to make it cute and “fancy”. If you’re on “Team Marshmallow”, simply add a handful of mini-marshmallows and some chocolate shavings! YUM!

      By the way… speaking of decorative sprinkles… did you know you can make them from scratch, in colors you want? That’s right! If you’re curious, you can check out my blog post on how to do that HERE.

      You can’t hurt this delicious beverage in my humble “hot cocoa-loving” opinion! Find a comfy chair, put on some good music and enjoy the decadent sweetness and warmth a mug of hot cocoa provides. I’m positive you’ll enjoy it… any time of the year!

      Classic Hot Cocoa For 1, shown topped with whipped cream and decorative sprinkles.

      I hope you have the opportunity to make this yummy hot chocolate for yourself. The recipe can be easily adapted to make as many servings as you need, and I know you’re going to enjoy it.

      Thank you for stopping by today, 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 HOT BEVERAGE Recipes?

      You can find ALL of my recipes in the Recipe Index which is located at the top of the page. I have other delicious hot beverage recipes you might enjoy, including:

      Want More Recipes? Get My FREE Newsletter!

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

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

      Find Me On Social Media:

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

      Author's signature

      ↓↓ PRINTABLE RECIPE BELOW ↓↓

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      Classic Hot Cocoa For 1
      Prep Time
      2 mins
      Cook Time
      3 mins
      Total Time
      5 mins
       

      It's easy to make Classic Hot Cocoa for 1 from scratch! With a few ingredients, you can enjoy a yummy mug of homemade hot cocoa in minutes!

      Category: Beverage
      Cuisine: All Cuisines
      Keyword: classic hot cocoa for 1
      Servings: 1
      Calories Per Serving: 219 kcal
      Author: JB @ The Grateful Girl Cooks!
      Ingredients
      • 1 cup low-fat milk
      • ¾ teaspoon vanilla extract
      • 1¾ Tablespoons granulated sugar
      • 1 Tablespoon baking cocoa
      • 1 tiny pinch salt
      GARNISH (optional, but good!): whipped cream or marshmallows, decorative sprinkles
        US Customary - Metric
        Instructions

        1. In a small bowl combine baking cocoa with sugar and a tiny pinch of salt; set aside.

        2. Pour milk into a small saucepan. Heat the milk on LOW until it's very warm.

        3. With the heat still on LOW, add the baking cocoa, sugar, and salt mixture. Whisk well to combine them with the milk. Keep whisking, as it might take a minute or two to fully combine them with the milk.

        4. Continue heating on LOW until the cocoa is very hot, but do NOT let the mixture come to a boil!

        5. Once HOT (but not boiling), remove the pan from the heat source. Add vanilla extract and stir well until it's incorporated into the hot cocoa.

        6. Pour the hot cocoa into a mug. If desired, add optional toppings such as whipped cream, miniature marshmallows, decorative sprinkles, etc. Enjoy!

        Nutrition Facts
        Classic Hot Cocoa For 1
        Amount Per Serving (1 mug (no toppings))
        Calories 219 Calories from Fat 45
        % Daily Value*
        Fat 5g8%
        Saturated Fat 3g19%
        Trans Fat 0.2g
        Polyunsaturated Fat 0.2g
        Monounsaturated Fat 2g
        Cholesterol 19mg6%
        Sodium 500mg22%
        Potassium 411mg12%
        Carbohydrates 36g12%
        Fiber 2g8%
        Sugar 33g37%
        Protein 9g18%
        Vitamin A 241IU5%
        Vitamin C 0.5mg1%
        Calcium 290mg29%
        Iron 1mg6%
        * Percent Daily Values are based on a 2000 calorie diet.

        Here’s one more to pin on your Pinterest boards!It's easy to make Classic Hot Cocoa for 1 from scratch! With a few ingredients, you can enjoy a yummy mug of homemade hot cocoa in minutes!


        Nov
        2025

        Homemade Potato Gnocchi

        categories: Italian, Main Dishes, Side Dishes, Vegetable Dishes
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        Homemade Potato Gnocchi are made from scratch with mashed potato, flour and an egg. Gnocchi can be served, covered in a variety of sauces!
        Homemade Potato Gnocchi are made from scratch with mashed potato, flour and an egg. Gnocchi can be served, covered in a variety of sauces!

        I finally decided to make homemade potato gnocchi from scratch after many years of buying them at the grocery store! After finding a recipe online a number of years ago, I finally got around to making them on my own, and they were good! 

        I love gnocchi and have shared quite a few gnocchi recipes over the years here on this blog. They include Chicken, Parmesan & Spinach Gnocchi, Gnocchi and Broccoli Carbonara, Ham and Cheddar Gnocchi and others.

        I love all those recipes (they’re delicious), but my favorite way to enjoy gnocchi has always been Olive Garden Chicken Gnocchi Soup (copycat recipe). YUM!

        All of my gnocchi recipes are delicious and were made using purchased gnocchi, so making them from scratch was a good learning experience. So… if you enjoy learning to make foods you normally buy interests you, here’s one way to make homemade potato gnocchi from scratch.

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

        Prepare The Mashed Potato

        NOTE: If you already have leftover mashed potatoes (with no added butter, salt, etc.) then you can skip this step. To make the gnocchi you will need 1 cup of plain mashed potatoes, at room temperature.

        To make a cup of mashed potatoes from scratch, boil a LARGE russet potato in water until it is tender and can easily be pierced through with a knife. Once done, remove it from the boiling water.

        You can also choose to bake the potato and then proceed once it is tender. I typically just boil it since it is only one big potato (and then I don’t have to heat up the kitchen with the oven). It’s your choice, though!

        A large potato is boiled until tender in water in a saucepan.

        Remove the peel from the potato and place it in a large mixing bowl. Use an electric mixer to “mash” the potatoes until they become smooth and lump-free.

        IMPORTANT: Let the mashed potato cool to room temperature before adding the next 2 ingredients, because you don’t want HOT potatoes to scramble the egg you’re adding!

         Add a cup of all-purpose flour and one egg to the room temperature mashed potato. Beat until the egg and flour have been combined fully with the mashed potato.

        The cooked potato is peeled and then mashed until smooth.An egg and flour are beaten into the mashed potato in a bowl.

        Make The Gnocchi Dough

        Turn the potato mixture out onto a well-floured cutting board or other work surface. The homemade potato gnocchi “dough” will be thick and sticky.

        You may find it necessary to add a tiny bit more flour to the dough to make it “less sticky”, because the consistency of mashed potatoes can vary sometimes.

        the dough for gnocchi is turned out onto a flour-covered surface.

        Knead the dough with your hands, adding a bit more flour to the dough a little bit at a time (if necessary) until it forms a “not-too–sticky” ball of dough.

        Gnocchi dough is kneaded until it becomes a non-sticky ball of dough.

        Cut And Shape The Gnocchi

        Separate the dough ball into 4 equal portions. One at a time, roll each piece of dough with your hands into a rope shape, about 1″ thick. Use a sharp knife to then cut each dough rope into 1″ pieces of gnocchi.

        Dough is divided, then each portion is rolled into a log, and sliced into small pieces.

        Gnocchi pieces are typically rolled on a gnocchi roller board. That is a piece of wood with many ridges that create indentations on gnocchi to help sauce adhere to the gnocchi.

        If you don’t own a gnocchi roller board (I don’t!), use the tines on the back of a fork to manually add these ridges to each piece of gnocchi (both sides). There are two ways to do this.

        The first method is to lightly depress the fork tines on each piece of gnocchi to leave ridges, then flip it over and do the other side. The second method is to roll each piece of gnocchi down the back side of the fork to imprint ridges on each side. It takes a tiny bit of time to do this, but the end result is worth the effort in my opinion.

        A fork can be used to imprint ridges onto the gnocchi before cooking.

        Place the gnocchi on parchment paper to rest while you bring water to a boil (to cook them). Homemade potato gnocchi may not look as uniform as machine-manufactured ones, but they still taste just as good!  

        I typically make my homemade gnocchi slightly larger than the kind you find in the store. If you feel the gnocchi pieces are too long and want smaller gnocchi, cut each long piece in half across the middle.

        The recipe, as written will yield enough “small” gnocchi for about 4 servings, so if you decide to make them larger, you will have a slightly smaller total amount of gnocchi.

        Some of the larger-style homemade potato gnocchi, ready for cooking.

        Cook and Serve Homemade Potato Gnocchi

        Bring a large saucepan of salted water to a full boil. Add all of the gnocchi to the pan and cook them until they float to the top of the water.

        It usually takes 2-3 minutes to cook them all the way through, and they begin to float. Use a slotted spoon to remove the gnocchi as they float to the top.

        Serve the homemade potato gnocchi right away while they are steaming hot. Serve them covered in a favorite sauce (browned butter sauce, marinara, etc.).

        When boiled gnocchi are done cooking, they float to the top in the pan.

        We Enjoy Gnocchi With A Butter Sage Sauce

        Serve gnocchi with your favorite sauce, but if you’re looking for one that goes well with potato gnocchi, perhaps you’d like a browned butter sage sauce! You can make it ahead of time, then very quickly reheat it right before adding the finished gnocchi.

        To make it, melt 3 Tablespoons butter on Medium-Low heat in a skillet until it has melted, foamed and has browned (2-3 minutes). Stir in 1/8 of a teaspoon of ground sage, plus a pinch each of salt and black pepper. Stir until combined.

        Making a brown butter sage sauce to serve on the potato gnocchi.

        Add the drained, cooked gnocchi to the skillet and stir to cover the gnocchi with the browned butter sauce. Once heated through, transfer the gnocchi and leftover sauce to a serving bowl and serve it immediately while hot.

        Boiled gnocchi are combined in a skillet with brown butter sage sauce and reheated.Homemade potato gnocchi is garnished with fresh parsley and served hot.

        I hope you have the chance to make homemade potato gnocchi for your family and/or friends. It’s simply another way to use up leftover mashed potatoes and create another yummy dish to be enjoyed!

        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 POTATO Recipes?

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

        Want More Recipes? Get My FREE Newsletter!

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

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

        Find Me On Social Media:

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

        Author's signature

        Original recipe source and with thanks to: https://www.justataste.com/leftover-mashed-potato-gnocchi-recipe/

        ↓↓ PRINTABLE RECIPE BELOW ↓↓

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        Homemade Potato Gnocchi
        Prep Time
        25 mins
        Cook Time
        3 mins
        Total Time
        28 mins
         

        Homemade Potato Gnocchi are made from scratch with mashed potato, flour and an egg. Gnocchi can be served, covered in a variety of sauces!

        Category: Main Dish, Side Dish, Vegetable Dish
        Cuisine: Italian
        Keyword: homemade potato gnocchi
        Servings: 4
        Calories Per Serving: 161 kcal
        Author: JB @ The Grateful Girl Cooks!
        Ingredients
        • 1 cup leftover mashed potatoes (approx. 1 large russet) (no butter, milk, etc.)- room temp.
        • 1 cup all-purpose flour + more, as needed
        • 1 large egg
        US Customary - Metric
        Instructions

        1. SEE NOTE #1 BELOW if using leftover mashed potatoes. If making mashed potato from scratch, boil a LARGE russet potato in water until tender and easily pierced through with a knife. Remove potato from pan. You can also bake the potato and then proceed once tender. Remove/discard potato peel; put potato in mixing bowl. Use electric mixer to "mash" the potato until smooth/lump-free. IMPORTANT: Let mashed potato cool to room temp. before adding egg/flour, so the HOT potato doesn't scramble the egg!

        2. Add flour and egg to room temp. mashed potato. Beat until combined, and dough is thick and sticky. Turn potato mixture out onto a well-floured work surface. Knead the dough with your hands, adding a bit more flour to the dough a little bit at a time (if necessary) until it forms a "not-too-sticky" dough ball.

        3. Separate the dough ball into 4 equal portions. Roll each piece of dough into a rope shape, about 1" thick. Cut each dough rope into 1" pieces of gnocchi.

        4. Use a gnocchi roller board OR use the tines on the back of a fork to add ridges to each piece of gnocchi (both sides). You can use a fork in 2 different ways: 1) Lightly depress the fork tines on both sides of each piece to leave ridges. 2) Roll each piece on the back side of the fork tines to imprint ridges on each side.

        5. Bring a large pan of salted water to a full boil. Add the gnocchi to the boiling water; cook 2-3 minutes, or until they float to the top. Use a slotted spoon to remove the gnocchi once they've floated to the top.

        6. Serve homemade potato gnocchi right away while hot, covered in a favorite sauce (browned butter sauce, marinara sauce, etc.). Enjoy!

        Recipe Notes

        NOTE #1: If you already have 1 cup of leftover mashed potatoes (at room temperature and with no butter or milk added), skip the first step and proceed with the addition of egg and flour.

        NOTE #2: Caloric calculation was made using the 3 gnocchi ingredients only. Sauce was not added to the calculation as a variety of sauces may be used.

         

        Nutrition Facts
        Homemade Potato Gnocchi
        Amount Per Serving (1 (1/4 of total))
        Calories 161 Calories from Fat 18
        % Daily Value*
        Fat 2g3%
        Saturated Fat 0.5g3%
        Trans Fat 0.01g
        Polyunsaturated Fat 0.4g
        Monounsaturated Fat 0.5g
        Cholesterol 47mg16%
        Sodium 20mg1%
        Potassium 207mg6%
        Carbohydrates 31g10%
        Fiber 1g4%
        Sugar 0.4g0%
        Protein 6g12%
        Vitamin A 68IU1%
        Vitamin C 2mg2%
        Calcium 17mg2%
        Iron 2mg11%
        * Percent Daily Values are based on a 2000 calorie diet.

        Here’s one more to pin on your Pinterest boards!Homemade Potato Gnocchi are made from scratch with mashed potato, flour and an egg. Gnocchi can be served, covered in a variety of sauces!


        Nov
        2025

        Instant Pot Vegetable Soup

        categories: Instant Pot Recipes, Soups
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        Instant Pot Vegetable Soup with carrots, zucchini, potatoes, cabbage, tomatoes, celery, onions and Italian spices tastes great and serves 8. 
        Instant Pot Vegetable Soup with carrots, zucchini, potatoes, cabbage, tomatoes, celery, onions and Italian spices tastes great and serves 8.

        If you are fortunate to own an Instant Pot, then you already know how “fun” they are to use! Our son gave me his Instant Pot last year before moving to Portugal. Let me tell you… it has gotten a workout since then in our kitchen!

         I first made this delicious soup in the Fall of 2024 and we instantly loved it! The soup is jam-packed with fresh veggies and has amazing flavor. Honestly, the “hardest” thing you will do (if you can call it “hard”) is to chop up the vegetables! Ha Ha… easy peasy!

        Today I want to show you just how SIMPLE it is to make enough Instant Pot Vegetable Soup for 8 servings. Here’s how to make it, step by step.

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

        First Step- Prep The Veggies

        One of the most important things you need to do right at the beginning is to get the PREP work done! That way this soup will be a cinch to make!

        First, you will need to dice up onions, carrots and celery (the grand trio of flavorful cooking!). These will be added to the Instant Pot first for a quick sauté.

        On a separate cutting surface, dice green zucchini (and yellow zucchini, if desired). Finely chop up green cabbage, then peel and then dice russet potatoes. Set these veggies off to the side.

        Onions, celery and carrots are diced into small pieces before cooking.Zucchini, potatoes and cabbage are chopped before they are adding to the soup.

        Sauté The Veggies

        Plug in your Instant Pot and then select the SAUTÉ setting. Add 2 Tablespoons of olive oil to the pot and let it heat up for about 1 minute. Dump in the chopped carrots, onions, celery, salt and black pepper.

        Sauté them, stirring occasionally, for about 5 minutes OR until the veggies have softened slightly (don’t let them get brown, though!).

        The onions, celery and carrots are sautéed in olive oil in the Instant Pot.

        Add More Ingredients To The Instant Pot

        Now it’s time to add the remaining ingredients for the soup into the Instant Pot.  Add the chopped cabbage, zucchini, and potatoes to the sautéed veggies in the pot.

        Next add a 14.5 oz. can of diced tomatoes (including the juice) and a 15 oz. can of kidney beans that have been rinsed and drained. Give everything a quick stir to combine.

        Potatoes, zucchini and cabbage are added to the Instant Pot.Canned tomatoes (and juice), plus canned kidney beans are added to the Instant Pot.

        Pour 4 cups of vegetable broth over the veggies, then add one bay leaf and 1½ teaspoons of Italian seasoning. The veggies won’t be fully covered by the broth but as they cook, they will release some of their own juice (or water) to join the party. Give everything a good stir to incorporate the spices into the soup.

        FYI: If you don’t have Italian seasoning mix, you can make it yourself. Find out how by checking out my blog post that shows how easy it is to make HERE. 

        Four cups of vegetable broth is poured into the Instant Pot.Italian seasoning and a bay leaf are added to soup before cooking.

        Cooking Instant Pot Vegetable Soup

        Put the lid on the Instant Pot and lock it into place. Flip the pressure release toggle to SEALING. Hit the CANCEL button to reset the Instant Pot and cancel the Sauté function.

        Now select the MANUAL or PRESSURE COOK button. Set the cooking time for 5 minutes at HIGH pressure. This will start the Instant Pot program to bring it to full internal pressure (which needs to happen before the cooking time begins).

        It typically will take about 15-20 minutes for the Instant Pot to reach full pressure, and then the pressure gauge will pop up on the lid, and the pressure cooking will begin.

        Instant Pot Vegetable Soup is cooked for 5 minutes on High pressure.

        Once The Cooking Program Is Complete

        When the 5-minute cooking time has ended, the machine should alert you with a beep. Let the pressure release NATURALLY (do NOTHING at all to the Instant Pot) for a total of 15 minutes.

        Once the pressure has released naturally for 15 minutes, flip the pressure release toggle to VENTING. This will allow any more steam still hanging out inside the pot to release automatically. When all the steam has been released, the pressure gauge will drop back down into the lid, indicating it is safe to open the lid.

        Open and remove the lid and give the soup a stir. Find and discard the whole bay leaf, because it is not needed anymore. The Instant Pot Vegetable Soup is now ready to be served.

        The soup is done cooking and is now ready to be served.

        Serve And Enjoy Instant Pot Vegetable Soup

        Ladle the Instant Pot Vegetable Soup into individual bowls (or a large soup tureen or serving pot if you have one). The soup is wonderful, as is, but I always give it a nice garnish before serving for additional flavor and a pop of color on top!

        Sprinkle the surface of the hot soup with grated Parmesan cheese (as much as you want), then add some fresh parsley (chopped or whole leaves). I grow flat-leaf parsley in our little garden and typically garnish each bowl of soup with a couple sprigs of parsley.

        Serve the soup and enjoy this amazingly flavorful Italian soup! I’m positive you’re going to really enjoy it. We LOVE serving this soup with a crusty loaf of rustic sourdough bread on the side. YUM!

        A bowl of Instant Pot Vegetable Soup, topped with Parmesan cheese and fresh parsley leaves.

        I hope you have the chance to make this delicious Instant Pot Vegetable Soup and trust you (and those you love) will enjoy it, too! It’s really GOOD.

        Thanks for taking time out of your day to visit my blog, and I invite you to come back soon for more family-friendly recipes. Take care, may God bless you, and have a wonderful day.

        Looking For More INSTANT POT Recipes?

        You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have some absolutely delicious Instant Pot recipes to check out, including:

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        Author's signature

        Original recipe source: “The Ultimate Instant Pot Cookbook”, by Coco Morante, page 71, published by Ten Speed Press in 2018

        ↓↓ PRINTABLE RECIPE BELOW ↓↓

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        Instant Pot Vegetable Soup
        Prep Time
        30 mins
        Cook Time
        5 mins
        Natural Pressure Release (inactive)
        15 mins
        Total Time
        50 mins
         

        Instant Pot Vegetable Soup with carrots, zucchini, potatoes, cabbage, tomatoes, celery, onions and Italian spices tastes great and serves 8.

        Category: Main Dish, Soup
        Cuisine: Italian
        Keyword: Instant Pot Vegetable Soup
        Servings: 8
        Calories Per Serving: 161 kcal
        Author: JB @ The Grateful Girl Cooks!
        Ingredients
        • 2 Tablespoons olive oil
        • 1 large carrot peeled, diced
        • 1 medium yellow onion peeled, diced
        • 2 stalks celery diced
        • ½ teaspoon kosher salt
        • ⅓ teaspoon ground black pepper
        • 1 pound russet potatoes peeled, diced
        • 2 medium green zucchini (or combo of green/yellow) diced
        • ¼ head green cabbage cored, chopped
        • 15 ounces canned kidney beans rinsed, drained
        • 14.5 ounces canned diced tomatoes (and the juice) do NOT drain
        • 4 cups vegetable broth
        • 1½ teaspoons Italian seasoning
        • 1 bay leaf (dried)
        Optional Garnish For Soup: grated Parmesan cheese and/or fresh flat-leaf parsley
          US Customary - Metric
          Instructions

          1. Plug in the Instant Pot; choose the SAUTÉ setting. Add olive oil to the pot; let it heat up for about 1 minute. Dump in the chopped carrots, onions, celery, salt and black pepper. Sauté them, stirring occasionally, for 5 minutes OR until the veggies have softened slightly (don't let them get brown, though!).

          2. Add the remaining ingredients to the onion/celery and carrot mixture. Stir everything very well until the ingredients are fully combined. The veggies won't be completely covered by the broth, but as they cook, they will release some of their own juices (or water) into the soup.

          3. Put the lid on the Instant Pot; lock it into place. Flip the pressure release toggle to SEALING. Hit the CANCEL button to reset the Instant Pot and cancel the Sauté function. Now select the MANUAL or PRESSURE COOK button. Program the cooking time for 5 minutes at HIGH pressure. This will begin to bring the Instant Pot to full internal pressure (needs to happen before the cooking timer begins). It typically takes about 15-20 minutes for the Instant Pot to reach full pressure, then the pressure gauge will pop up on the lid, and the pressure cooking begins.

          4. When the 5-minute cooking time has ended, the machine should alert you with a beep. Let the pressure release NATURALLY (do NOTHING at all to the Instant Pot) for a total of 15 minutes. Once the pressure has released naturally for 15 minutes, flip the pressure release toggle to VENTING. This will allow any more steam still inside the pot to release automatically. When all the steam has been released, the pressure gauge will drop back down into the lid, indicating it is safe to open the lid. Open and remove the lid; give the soup a stir. Find and discard bay leaf, because it is not needed anymore.

          5. Ladle the soup into serving bowls. If desired, garnish each portion with grated Parmesan cheese and chopped flat-leaf parsley (or sprigs of parsley leaves). Serve hot and enjoy!

          Recipe Notes

          NOTE: The caloric calculation does not include the optional garnishes (Parmesan and parsley).

          Nutrition Facts
          Instant Pot Vegetable Soup
          Amount Per Serving (1 (1/8 of total))
          Calories 161 Calories from Fat 36
          % Daily Value*
          Fat 4g6%
          Saturated Fat 1g6%
          Polyunsaturated Fat 1g
          Monounsaturated Fat 3g
          Sodium 852mg37%
          Potassium 728mg21%
          Carbohydrates 28g9%
          Fiber 6g25%
          Sugar 7g8%
          Protein 6g12%
          Vitamin A 1993IU40%
          Vitamin C 29mg35%
          Calcium 75mg8%
          Iron 2mg11%
          * Percent Daily Values are based on a 2000 calorie diet.

          Here’s one more to pin on your Pinterest boards!Instant Pot Vegetable Soup with carrots, zucchini, potatoes, cabbage, tomatoes, celery, onions and Italian spices tastes great and serves 8.