Orange Chocolate Chip Cookies

Orange Chocolate Chip Cookies, topped with a creamy orange frosting, are a soft, delicious, and wonderfully decadent treat you will enjoy!
Orange Chocolate Chip Cookies, topped with a creamy orange frosting, are a soft, delicious, and wonderfully decadent treat you will enjoy!

About 15 years ago, I received this recipe for orange chocolate chip cookies from a friend. She knew that I hosted a cookie exchange at Christmas time every year, and wanted to share this one with me to try. She wrote “I think you should bake these in the near future to see if they are something you would want for your exchange. I have a sister-in-law that thinks Christmas isn’t the same unless she has some of these.”   Well, I don’t know where my friend got her original recipe for these cookies, but it’s a KEEPER!

I have to tell you, these easy-to-make cookies taste WONDERFUL, and I am so glad my friend Annette sent me her recipe. Pillowy soft, filled with chocolate chips, flavored with orange juice and zest, and topped with a creamy orange icing, these cookies are absolutely delicious! Today I want to share the simple recipe with you. Here’s how to make them:

Scroll down for a printable recipe card at the bottom of this post.

Make The Cookie Dough

Before beginning, remember to preheat your oven to 350°F. The dough for the cookies is really easy to make, and it comes together quickly, so make sure the oven is preheated, so it’s ready to go once the cookie dough is done.

In a large bowl or stand mixer, cream shortening, granulated sugar and cream cheese together until well combined. Note:* I almost always use butter for my baking, but this recipe calls for vegetable shortening, so as not to “mess it up”, that is what I use).

Add two eggs, fresh orange juice, and orange zest to the batter. Continue to beat the ingredients together until the batter is fluffy, and fully combined.

Cream cheese, shortening, sugar, eggs, OJ, and zest are mixed for cookie batter.The wet ingredients for the cookie batter are mixed thoroughly.

Now add the flour, salt, and chocolate chips. STIR these ingredients into the batter. That’s it! This is the batter for your orange chocolate chip cookies! Now let’s bake them.

Flour, salt and chocolate chips are stirred into the cookie batter until combined.

Bake The Orange Chocolate Chip Cookies

Scoop or drop the batter by spoonfuls onto very lightly sprayed or greased cookie sheets, keeping about 2 inches between cookies. I usually get between 24-26 cookies out of the dough.

Bake at 350°F for 10-12 minutes, or only until the cookies are just barely golden brown around the bottom edges. You do NOT want the cookies to brown like a traditional chocolate chip cookie!

The dough for orange chocolate chip cookies are spooned onto baking sheets.

Once they’re done (see how they are barely brown around the edges?), remove the baking sheets from the oven, and let the cookies cool for a few minutes before transferring them to a wire rack to finish cooling.

The cookies are done when barely golden brown around the bottom edges.

Make The Orange Cream Cheese Frosting

While the orange chocolate chip cookies cool, you can make the orange cream cheese frosting. The frosting makes these delicious cookies perfect, so don’t leave this out!

In a medium bowl, use an electric mixer to beat together cream cheese, fresh orange juice, and orange zest (zest is the finely grated peel of the orange, and has lots of citrus flavor in it). Once they are creamed together, add powdered sugar, one cup at a time, until fully incorporated. You will end up with a fairly thick frosting for the cookies.

Cream cheese, powdered sugar, OJ & orange zest are combined to make frosting.

Frost The Orange Chocolate Chip Cookies

Once the cookies have COMPLETELY cooled, spread each one with the yummy orange frosting. There is enough frosting to generously cover the entire top of each cookie (I had 26 cookies). Let the cookies rest, which will firm up the frosting, before serving.

In the second photo below, you can see that the bottoms of the cookies are barely browned. That is what they should look like.

Each of the orange chocolate chip cookies are topped with the citrus frosting.The bottoms of the cookies are only barely browned while baking.

Once the frosting has firmed up, the cookies are ready to enjoy! I’m confident you will like these soft, orange chocolate chip cookies. They are sooo good! The orange flavor, combined with chocolate chips is a favorite combination of mine, and I hope you like it, too.

Even though the cookies were so good that I could have eaten them ALL, I enjoyed taking small plates of these delicious cookies to several neighbors, so they could enjoy them, too!

A plate of frosted orange chocolate chip cookies, ready to enjoy!

I truly hope you have the opportunity to make these yummy cookies for yourself or for those you love. The recipe is so simple to prepare, and the results are wonderful! Have a great day, and thanks for stopping by.

Looking For More COOKIE Recipes?

You can find all of my cookie recipes in the Recipe Index, located at the top of the page. I have quite a few, delicious cookie recipes to explore, including:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
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Author's signature

Original recipe source: Annette Goetz

Orange Chocolate Chip Cookies
Prep Time
10 mins
Cook Time
11 mins
Total Time
21 mins
 

Orange Chocolate Chip Cookies, topped with a creamy orange frosting, are a soft, delicious, and wonderfully decadent treat you will enjoy!

Category: Dessert
Cuisine: American
Keyword: orange chocolate chip cookies
Servings: 26
Calories Per Serving: 230 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For Cookies:
  • 3 ounces light cream cheese
  • 1 cup granulated sugar
  • 1 cup vegetable shortening
  • 2 large eggs
  • 3 Tablespoons fresh orange juice
  • 1 Tablespoon orange zest
  • cups all purpose flour
  • ½ teaspoon salt
  • 1 cup chocolate chips I used mini-sized
For Orange Frosting:
  • 3 ounces light cream cheese
  • 1 Tablespoon fresh orange juice
  • 1 Tablespoon orange zest
  • 2 cups powdered sugar
Instructions
  1. Preheat oven to 350°F.

  2. In a large bowl or stand mixer, mix/cream shortening, granulated sugar and 3 ounces cream cheese until well combined. Add eggs, orange juice, and orange zest to batter. Continue to beat ingredients until batter is fluffy, and fully combined.

  3. STIR flour, salt, and chocolate chips into the batter. Drop dough by spoonfuls onto lightly greased baking sheets, leaving about 2 inches between cookies (approx. 24-26 cookies).

  4. Bake at 350°F for 10-12 minutes, or only until the cookies are barely golden brown around the bottom edges. You do NOT want cookies to brown like traditional chocolate chip cookies! When done, let cookies cool 2-3 minutes on baking sheets before transferring to a wire rack to finish cooling.

To Make Frosting:
  1. Use an electric or stand mixer to beat together cream cheese, orange juice and zest. When fully mixed, add powdered sugar, one cup at a time, beating until fully incorporated. Frosting will be slightly thick.

  2. Spread each cookie with frosting. There's enough to generously cover the entire top of each cookie. Let cookies rest to let frosting firm up, before serving. Enjoy!

Nutrition Facts
Orange Chocolate Chip Cookies
Amount Per Serving (1 cookie)
Calories 230 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 4g25%
Cholesterol 19mg6%
Sodium 86mg4%
Potassium 37mg1%
Carbohydrates 31g10%
Fiber 1g4%
Sugar 22g24%
Protein 2g4%
Vitamin A 76IU2%
Vitamin C 2mg2%
Calcium 21mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Orange Chocolate Chip Cookies, topped with a creamy orange frosting, are a soft, delicious, and wonderfully decadent treat you will enjoy!

Ginger Sesame Salad Dressing

Ginger Sesame Salad Dressing is easy to make in a few minutes! Drizzle this tasty Asian-inspired dressing on a favorite mixed green or entree salad.
Ginger Sesame Salad Dressing is easy to make in a few minutes! Drizzle this tasty Asian-inspired dressing on a favorite mixed green or entree salad.

Today I want to share this incredibly easy homemade ginger sesame salad dressing. I love this dressing because it is full of flavor, goes well with practically any mixed green salad, is a cinch to make, and it tastes GREAT!

I found the recipe in an old Weight Watchers cookbook I have in my cookbook collection. Yes- I have collected hundreds of cookbooks and cooking magazines for over 40 years now, and to this day I still enjoy the “thrill of the hunt” for new recipes.

The recipe, as written, makes a fairly small batch of salad dressing. It will yield about 1/3 cup, or about 5 small servings of a Tablespoon each). However, the ingredients can be easily doubled or tripled to suit your needs. The printable recipe card is at the bottom of this post.

What’s IN This Ginger Sesame Salad Dressing?

Well, I’m glad you asked. The ingredients you will need to make the salad dressing are soy sauce (regular or low-sodium), rice vinegar, Asian sesame oil, honey, dry mustard powder, fresh ginger, and crushed red pepper.

I prefer using low sodium soy sauce to reduce the amount of sodium in this dressing, but when I took the photo below (long after the fact), I used regular soy sauce in my quick ingredient picture.

All of these ingredients can typically be found in your local supermarket. A couple of them may be located in the Asian section. Fresh ginger is peeled, and then grated using a microplane zester, to finely shred it.

The ingredients are gathered to make the salad dressing.

How To Make The Salad Dressing

Making this ginger sesame salad dressing is very simple. First, measure all of the the ingredients into a medium saucepan.

The salad dressing ingredients are measured into a medium saucepan.

Whisk the ingredients to fully blend them together. Bring the salad dressing to a boil, using medium heat. As soon as it comes to a boil, remove the pan from the heat source. Let the salad dressing cool to room temperature before using.

IF PREPARING AHEAD OF TIME: Let the salad dressing cool naturally for a couple minutes, then cover and place in the refrigerator to chill until you are ready to serve. When ready to serve, take it out of the fridge and let it warm up, just enough to take the chill off.

Ginger sesame salad dressing is whisked, then brought to a boil on the stove.

Enjoy The Ginger Sesame Salad Dressing

Drizzle the salad dressing over your “green salad of choice”. The ginger sesame salad dressing lends a slightly Asian-inspired flavor to any mixed green salad. Store any leftovers, covered, in your refrigerator for up to a week.

Our favorite way to enjoy this dressing is drizzled on Sesame Chicken Salad, which is a really delicious lunch OR main course dinner!

A main dish chicken salad in a bowl, topped with ginger sesame salad dressing.

I hope you have the opportunity to try this salad dressing. It’s nice knowing what all the ingredients are, and it’s so simple to make in just a few minutes. Thank you for visiting , and I sincerely hope you will come back soon. Have a great day.

Looking For More Homemade SALAD DRESSING Recipes?

You can find all of my recipes for salad dressings in the Recipe Index, which is located at the top of the page. I have quite a few I think you will enjoy, including:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

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Author's signature

Recipe source: The cookbook “Weight Watchers-Great Cooking Every Day”, published 2001 by Wt. Watchers International, Inc., page 45

Ginger Sesame Salad Dressing
Prep Time
3 mins
Cook Time
3 mins
Total Time
6 mins
 

Ginger Sesame Salad Dressing is easy to make in a few minutes! Drizzle this tasty Asian-inspired dressing on a favorite mixed green or entree salad.

Category: Salad, Salad Dressing
Cuisine: Asian
Keyword: ginger sesame salad dressing
Servings: 5 Tablespoons (about 1/3 cup)
Calories Per Serving: 27 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 2 Tablespoons soy sauce , reduced sodium, if available
  • 2 Tablespoons rice vinegar
  • 2 teaspoons fresh ginger , peeled, finely minced
  • 1 Tablespoon honey
  • 1 teaspoon dry mustard powder
  • 1 teaspoon Asian sesame oil (dark)
  • ¼ teaspoon crushed red pepper
Instructions
  1. Measure all ingredients into a medium saucepan. Whisk ingredients, to fully blend together.

  2. Bring to a boil, on medium heat. As soon as it comes to a boil, remove pan from the heat. Let salad dressing cool to room temperature before using.

  3. IF PREPARING AHEAD OF TIME: Let salad dressing cool naturally for a couple minutes; cover and place in refrigerator to chill until ready to serve. When ready to serve, remove from fridge; let it warm up enough to take the chill off.

Recipe Notes

NOTES: The recipe caloric calculation was made using low sodium soy sauce. If using regular soy sauce the amount of sodium will be considerably higher.

Nutrition Facts
Ginger Sesame Salad Dressing
Amount Per Serving (1 Tablespoon)
Calories 27 Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 1g6%
Sodium 215mg9%
Potassium 12mg0%
Carbohydrates 4g1%
Fiber 1g4%
Sugar 4g4%
Protein 1g2%
Vitamin A 30IU1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Ginger Sesame Salad Dressing is easy to make in a few minutes! Drizzle this tasty Asian-inspired dressing on a favorite mixed green or entree salad.

Easy Chicken Jalapeño

Easy Chicken Jalapeño is a delicious entree, with seasoned pan-seared chicken breasts topped with a brown butter, sweet & mild sauce for serving.
Easy Chicken Jalapeño is a delicious entree, with seasoned pan-seared chicken breasts topped with a brown butter, sweet & mild sauce for serving.

If you’re looking for a simple, but delicious chicken dish with very few ingredients, may I suggest this recipe for easy chicken jalapeño? Seasoned, boneless chicken breasts are pan-seared in butter, then covered with an amazingly SIMPLE, but delicious slightly sweet, and mildly spicy sauce to serve. It can be made in under 20 minutes, too. Hooray!

I have used homegrown and store-bought jalapeños in several recipes over the years, including my Jalapeño Cheddar Bagels and Jalapeño Cheddar Cornbread. I like the little bit of spice and “oomph” they give a dish (remove the seeds for less spicy peppers).

When I saw the words jalapeno chicken in one of my old cookbooks, I was afraid it was going to be spicy. It is not! There is a wonderfully flavored, simple sauce that covers the cooked chicken, and it is FAMILY-FRIENDLY! I think you will enjoy it, like we do! Here’s how to make this yummy chicken dish:

Scroll down for a printable recipe card at the bottom of this page.

Prepare The Chicken Breasts

NOTE: The recipe (as written) yields 4 chicken breast servings, but my photos will only reflect the two that I made just for my husband and myself. I also used a huge chicken breast (about 12 ounces), and sliced it horizontally in half, which gave me two cutlets, each about 6 ounces.

Pat the chicken breasts dry. Lightly season each chicken breast ON BOTH SIDES with salt, pepper, and garlic powder. Place each piece between two pieces of plastic wrap, sealing edges. Pound the chicken breasts with the flat side of a meat mallet (or heavy skillet) until about 1/2″ thick, but still hold their shape.

Chicken breasts on white plate, seasoned with salt, pepper, and garlic powderThe chicken breasts in plastic wrap are pounded thinner with a meat mallet.

Pan-Sear The Chicken Breasts

In a large skillet (I used cast iron), melt butter on medium-high heat. Once melted, add the chicken breasts in a single layer. Cook on medium-high heat for 4-5 minutes, without moving the chicken.

Carefully turn the chicken over, and cook the other side for 4-5 minutes, or until fully cooked through (internal temperature of 165°F.).  The thickness of the chicken will determine how long they take to cook through. Once done, transfer the chicken from the skillet to a plate, and cover with foil to keep it warm. **Do NOT clean the skillet out!

Pan-searing the chicken breasts in melted butter in a black cast iron skillet.The pan-seared chicken pieces are browned after cooking, and turning to other side.

Make The Sauce For Easy Chicken Jalapeño

To make the sauce for the easy chicken jalapeño, you will need all the leftover browned butter and little browned “bits” left in the skillet from the chicken.

Turn the heat to medium. Add the pepper jelly to the skillet, and whisk or stir to incorporate the jelly into the browned butter. Bring the sauce to a boil, continuing to stir until the jelly is fully incorporated, and the sauce is smooth. Remove the sauce from the heat. Now you’re ready to serve this dish!

Jalapeño pepper jelly is added to browned butter in the skillet after cooking chicken.

Serve Easy Chicken Jalapeño

Once the sauce is smooth and hot, it’s time to serve the easy chicken jalapeño! Place a piece of chicken onto each serving plate, and spoon the sauce over the top of each portion. If desired, you can garnish the chicken with jalapeño slices (seeds removed), and then add a spoonful of colorful salsa.

NOTE: You do NOT need jalapeño slices OR salsa for this dish to be perfect, but they DO add some color, and additional flavor. If you do not want to garnish… no worries! The chicken, served with only the yummy sauce on top tastes absolutely wonderful as is!

Easy chicken jalapeño, topped with sauce and sliced jalapenos, served with rice and peas..A spoonful of salsa adds color to the easy chicken jalapeño when served.

A Quick Note About Jalapeño Pepper Jelly

I used my own homemade jalapeño pepper jelly, which you can see in the photo below. However, many stores carry it (Walmart, Target, etc.), and it can also be ordered online (Amazon) or found at many farmer’s markets. It can also be used as a topping on cream cheese and crackers (yum!), so it’s a perfect idea for a way to use any leftover jelly!

Canned jalapeño jelly adds flavor to the sauce for this chicken dish.

I hope you enjoy this recipe for easy chicken jalapeño. It really is quite delicious, and is incredibly simple to prepare. Thanks for stopping by… have a great day!

Looking For More CHICKEN Recipes?

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

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:

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

Original recipe source: Juanita Alexander, in “Southern Living Cookbook 1992”, page 310, published by Oxmoor House, 1992.

Easy Chicken Jalapeño
Prep Time
7 mins
Cook Time
10 mins
Total Time
17 mins
 

Easy Chicken Jalapeño is a delicious entree, with seasoned pan-seared chicken breasts topped with a brown butter, sweet & mild sauce for serving.

Category: Entree, Main Course
Cuisine: American, Southwest
Keyword: easy chicken jalapeño
Servings: 4
Calories Per Serving: 317 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For Chicken and Sauce:
  • 4 medium chicken breasts (boneless, skinless) (approx 6 ounces per breast)
  • salt, pepper, garlic powder to lightly season meat on both sides
  • 2 Tablespoons butter melted
  • ½ cup jalapeño jelly
Optional Garnish: (sliced jalapeños, salsa)
    Instructions
    1. Pat chicken breasts dry. Lightly season ON BOTH SIDES with salt, pepper, and garlic powder. Place each piece between two pieces of plastic wrap. Pound chicken breasts with the flat side of a meat mallet (or heavy skillet) until about 1/2" thick, but still hold their shape.

    2. In a large skillet, melt butter on medium-high heat. Add chicken breasts in a single layer. Cook on medium-high heat for 4-5 minutes, without moving chicken. Carefully turn the chicken over, and cook other side for 4-5 minutes, or until fully cooked through (internal temperature of 165°F.).  The thickness of the chicken will determine how long they take to cook through. Once done, transfer the chicken from the skillet to a plate, and cover with foil to keep it warm. **Do NOT clean the skillet out! The remaining browned butter and "browned bits will be used for the sauce.

    3. Make Sauce: Turn heat to medium. Add pepper jelly to skillet; whisk or stir jelly into browned butter. Bring to a boil, continuing to stir until the jelly is fully incorporated, and sauce is smooth. Remove sauce from the heat.

    4. TO SERVE: Place chicken breast onto individual serving plate; spoon sauce over the top. OPTIONAL: garnish with jalapeño slices (seeds removed), and colorful salsa. NOTE: You do NOT need jalapeño slices OR salsa for this dish, but they DO add color and additional flavor. ENJOY!

    Recipe Notes

    The caloric calculation was made based on using 4 chicken breasts (approx. 6 ounces each) AND a commercially prepared jalapeno pepper jelly with approx. 300 calories per 1/2 cup. Because pepper jellies widely vary in caloric counts, yours may differ, and will impact the total calorie count per portion.

    Nutrition Facts
    Easy Chicken Jalapeño
    Amount Per Serving (1 g)
    Calories 317 Calories from Fat 90
    % Daily Value*
    Fat 10g15%
    Saturated Fat 5g31%
    Cholesterol 124mg41%
    Sodium 839mg36%
    Potassium 629mg18%
    Carbohydrates 19g6%
    Sugar 17g19%
    Protein 36g72%
    Vitamin A 429IU9%
    Vitamin C 4mg5%
    Calcium 9mg1%
    Iron 1mg6%
    * Percent Daily Values are based on a 2000 calorie diet.

    Here’s one more to pin on your Pinterest boards!Easy Chicken Jalapeño is a delicious entree, with seasoned pan-seared chicken breasts topped with a brown butter, sweet & mild sauce for serving.

    Cheesy Skillet Potatoes

    Cheesy Skillet Potatoes are made with Yukon Gold or Butterball potatoes, seasoned with butter, spices & cheese, served with chives & sour cream.
    Cheesy Skillet Potatoes are made with Yukon Gold or Butterball potatoes, seasoned w/ butter, spices & cheese, served w/ chives & sour cream.

    If you’re on the hunt for a simple potato side dish for a meal, may I suggest these delicious, yet simple, cheesy skillet potatoes? Potatoes are par-boiled for several minutes to soften, then seared in butter in a skillet, seasoned, and topped with cheese, fresh chives, and a nice dollop of sour cream, to finish.

    This recipe is one I just kind of made up “on the fly”, while trying to figure out a NEW way to serve potatoes for one of our meals. It is fairly simple to prepare, and looks and tastes really good, too! Here’s how to make this side dish:

    What Potatoes Should I Use?

    We LOVE making this easy side dish using either Yukon gold or German butterball potatoes. They are fairly small, which works well for this dish. Both varieties have a naturally “buttery” flavor to them already, and a slightly yellow hue (especially butterballs). You could also use red potatoes if necessary, (but we prefer Butterballs or Yukons golds for their creamy color and flavor).

    I recently dug up over 7 pounds of German butterball potatoes in some half-barrels in our little backyard raised bed garden. I last planted potatoes 5 years ago, but several “volunteer” plants still pop up each summer, so we’ve harvested lots of butterballs every year since then. HOORAY! I used several of our harvested German butterball potatoes to photograph the “how-to’s” of this recipe.

    German butterball potatoes, harvested from our little backyard garden.

    Prepare The Potatoes

    The potatoes need to be par-boiled before “cooking” in the skillet. It’s easy. Par-boiling is simply a quick method used to partially cook food in boiling water to reduce the total cooking time (especially good for hard, dense potatoes).

    Par-boiling helps soften the food, but doesn’t allow it to get cooked all the way through. This process also helps remove a bit of the sugars found in potatoes naturally. Place the clean potatoes in a pot of boiling water (enough to cover potatoes) and gently boil for 8-9 minutes. You should be able to insert a knife into the potatoes easily when finished.

    Par-boiling the potatoes for 8-9 minutes in water.

    Drain, and rinse the potatoes in cold water to help stop the cooking process, once done. Once cool enough to handle, remove the peel from the potatoes (see how YELLOW the butterballs are?). Slice each potato into 1/4″ slices, and set aside.

    After being par-boiled, the potatoes are peeled.

    Cooking Cheesy Skillet Potatoes

    Melt 3 Tablespoons of butter on medium-low heat in a large skillet. Add the sliced potatoes, trying to keep them in a single layer, if possible. Cook for 3-4 minutes without turning (this allows them to get a bit crispy on the bottom). Season by sprinkling potatoes lightly with salt, black pepper, and garlic powder.

    Turn the potatoes to cook the other side. Cook for 3-4 more minutes. The potatoes are done once golden brown, and a bit crispy around the edges on both sides. The center of the potatoes should be soft.

    Seasoned, round potato slices are cooked in butter in a skillet.Skillet potatoes turn golden brown, and slightly crispy on the edges.

    As soon as the potatoes are “done”, remove the skillet from the heat source. Sprinkle the top of the potatoes with the grated cheddar cheese. Place a skillet lid or foil over the top of the skillet for about a minute.

    The cheese will melt quickly while the potatoes are hot. Once the cheese has melted, remove lid. Sprinkle cheesy skillet potatoes with chopped fresh chives. They will add color and flavor to the dish.

    Cheesy skillet potatoes are topped with grated cheese and chopped fresh chives.

    Serve Cheesy Skillet Potatoes

    To serve, place portions onto serving plates, and place a dollop of sour cream on top of each portion. Serve while potatoes are hot, and enjoy this simple, but yummy side dish.

    The final garnish for the cheesy skillet potatoes is a dollop of sour cream.

    I hope you enjoy this veggie side dish. It doesn’t take too long to prepare, and the cheesy skillet potatoes sure taste good! Thank you for stopping by, and I sincerely hope you will visit again soon. Have a great day.

    Looking For More Side Dishes Using Potatoes?

    You can find all of my side dish recipes in the Recipe Index, located at the top of the page. I have quite a few side dish recipes that feature potatoes, including:

    Interested In More Recipes?

    Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
    There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

    You Can Also Find Me On Social Media:

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

    Author's signature

    Recipe Source: my brain. my hungry brain.

    Cheesy Skillet Potatoes
    Prep Time
    13 mins
    Cook Time
    7 mins
    Total Time
    20 mins
     

    Cheesy Skillet Potatoes are made with Yukon Gold or Butterball potatoes, seasoned with butter, spices & cheese, served with chives & sour cream.

    Category: Side Dish, Vegetable Dish
    Cuisine: American
    Keyword: cheesy skillet potatoes
    Servings: 4
    Calories Per Serving: 276 kcal
    Author: JB @ The Grateful Girl Cooks!
    Ingredients
    • 5 medium Yukon Gold or Butterball potatoes
    • 3 Tablespoons butter
    • ¼ teaspoon salt and black pepper (EACH) , to taste
    • teaspoon garlic powder
    • ¼ cup grated cheddar cheese , or more if preferred
    • 1 Tablespoon chopped fresh chives
    • 2 Tablespoons light sour cream , for garnish
    Instructions
    1. Place clean potatoes in a pot of boiling water (enough to cover potatoes). Gently boil for 8-9 minutes. You should be able to insert a knife into a potato easily when finished. Drain, and rinse potatoes in cold water, once done. Once cool enough to handle, peel potatoes. Slice potatoes into 1/4" rounds; set aside.

    2. Melt butter in a large skillet on medium-low heat. Add potatoes, keeping them in a single layer, if possible. Cook 3-4 minutes without turning. Season lightly with salt, black pepper, and garlic powder. Turn potatoes to cook the other side. Cook about 3-4 minutes. Potatoes are done when golden brown, and a bit crispy around the edges on both sides. The center of the potatoes should be soft.

    3. Immediately remove skillet from heat. Sprinkle potatoes with cheese. Place a skillet lid or foil over skillet for 1 minute. Once cheese has melted, remove lid. Transfer portions to plates. Sprinkle with chopped fresh chives, and a dollop of sour cream. Enjoy.

    Nutrition Facts
    Cheesy Skillet Potatoes
    Amount Per Serving (1 (1/4 of total))
    Calories 276 Calories from Fat 108
    % Daily Value*
    Fat 12g18%
    Saturated Fat 7g44%
    Cholesterol 32mg11%
    Sodium 281mg12%
    Potassium 907mg26%
    Carbohydrates 38g13%
    Fiber 5g21%
    Sugar 2g2%
    Protein 6g12%
    Vitamin A 385IU8%
    Vitamin C 42mg51%
    Calcium 87mg9%
    Iron 2mg11%
    * Percent Daily Values are based on a 2000 calorie diet.

    Here’s one more to pin on your Pinterest boards!Cheesy Skillet Potatoes are made with Yukon Gold or Butterball potatoes, seasoned w/ butter, spices & cheese, served w/ chives & sour cream.

    Fresh Peach Cobbler

    Classic Fresh Peach Cobbler, (enhanced with cinnamon and vanilla) is a simple, delicious Summer dessert, served with vanilla ice cream!
    Classic Fresh Peach Cobbler, (enhanced with cinnamon and vanilla) is a simple, delicious Summer dessert, served with vanilla ice cream!

    Who likes peach cobbler? We REALLY do! Every summer when big, juicy peaches are abundant, fresh, and ripe, I make at least one fresh peach cobbler! I love to go to U-pick farms and pick lots of fresh peaches, which I can then use to make cobblers, jam, canning pie filling, pies, muffins, or ice cream.

    Last weekend, my husband and I got out of town and enjoyed a scenic drive through Oregon’s famous Columbia Gorge (Multnomah Falls, Columbia River, etc.). One of our stops was a wonderful farm stand (off the beaten path), about 1½ hours from our home. We bought a flat of fresh picked large peaches, and some other goodies.

    Once we got home, it was time to enjoy them! We ate several right out of the box (with juice dripping!), some will be canned to enjoy later, and others were used to make this delicious, fresh peach cobbler!

    Fresh peaches are used to make this delicious fruit cobbler.

    This cobbler tastes amazing, and I know you will enjoy it, too! I do not recommend using canned peaches… go for FRESH and RIPE, and you will not be disappointed! Did I mention how easy it is to make this dessert? Yep. Probably the “hardest” thing you will need to do is peel and slice the peaches. Here’s how to make Fresh Peach Cobbler:

    Make The Batter

    Preheat the oven to 375°F. While it is preheating, make the batter for the cobbler. It’s a cinch! Sift flour, granulated sugar, baking powder and salt into a large mixing bowl. Pour in milk, and stir (or whisk) the ingredients together only until they’re fully combined (there might be a few small lumps… no worries!) This is the batter for your peach cobbler.

    Milk is added to the sifted dry ingredients for the cobbler batter.Cobbler batter is stirred just until all ingredients are incorporated.

    Add melted butter to a 9×13 baking dish (can also use a 7×12 pan). Pour the batter right on top of the melted butter, BUT DO NOT STIR IT IN. Set the baking dish aside while you prepare the fruit filling.

    The batter is poured on top of melted butter in baking pan.The cobbler batter is NOT stirred once added to the baking dish.

    Make The Fresh Peach Cobbler Filling

    Now it’s time to make the yummy peach filling. Place the peeled, sliced peaches, lemon juice, vanilla extract, cinnamon and sugar into a large saucepan. Give it a good stir, to combine ingredients, and then bring to a boil over medium-high heat. Stir the fruit filling constantly while it comes to a boil. Once it begins boiling, remove the pan from the heat.

    Peaches, sugar, vanilla, cinnamon and lemon juice are measured into saucepan.Peach cobbler filling is brought to a boil, then removed from heat.

    Spoon or pour the peach filling evenly on top of the batter in the baking dish, BUT DO NOT STIR THEM IN! The peach filling will be sitting on top of the batter (which is sitting on top of the melted butter). That’s how it should be! Butter first, batter second, and fruit last! As the fresh peach cobbler bakes, the batter will rise up (magically) and cover all those yummy peaches! Now your cobbler is ready to bake.

    The cobbler filling is poured or spooned over the batter in baking dish.The fruit filling is NOT stirred once it goes into the baking dish.

    Bake The Fresh Peach Cobbler

    Bake the fresh peach cobbler in a 375°F. oven for between 40-45 minutes. When done, the top of the cobbler will be nice and golden brown on top, and the filling should be bubbly around the edges of the baking dish. The smell is wonderful as the dessert bakes, by the way.

    When done, carefully remove the hot cobbler from the oven. Transfer the dish to a wire rack to cool down slightly. It will be easier to serve, while it is still warm (but not totally hot). You can even bake the cobbler ahead of time, if desired, and then just reheat each portion, if that is more convenient.

    Fresh peach cobbler, straight from the oven, cooling on a wire rack.

    Ready To Eat!

    When you’re ready to serve the warm fresh peach cobbler, grab a large serving spoon and dish it up into individual bowls or onto plates. By all means add some ice cream to top it off, if possible. Enjoying peach cobbler with a big ol’ scoop of vanilla ice cream is a timeless, old-fashioned combination!

    The incredible flavors of the cinnamon-vanilla flavored peach filling, along with the golden soft topping will make it hard to resist a second helping. This cobbler even tastes wonderful at room temperature!

    Fresh peach cobbler is served a la mode with vanilla bean ice cream.

    I really hope you enjoy this fresh peach cobbler as much as we do. Thank you for stopping by for a visit. I hope you have the opportunity to visit again in the future. Be sure to check out my recipe index (top of the page), with over 850 delicious recipes currently categorized for your convenience. Have a wonderful day.

    Looking For More COBBLER or CRISP Recipes?

    You can find all of my cobbler and crisp recipes in the Recipe Index, which is located at the top of the page. I have several I know you will enjoy, including:

    Interested In More Recipes?

    Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
    There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

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    Author's signature

    Original recipe source: Ashley, at: https://www.centercutcook.com/fresh-peach-cobbler/

    Fresh Peach Cobbler
    Prep Time
    15 mins
    Cook Time
    45 mins
    Total Time
    1 hr
     

    Classic Fresh Peach Cobbler, (enhanced with cinnamon and vanilla) is a simple, delicious Summer dessert, served with vanilla ice cream!

    Category: Desssert
    Cuisine: American
    Keyword: fresh peach cobbler
    Servings: 10
    Calories Per Serving: 336 kcal
    Author: JB @ The Grateful Girl Cooks!
    Ingredients
    • 6-8 large fresh, ripe peaches
    • 1 Tablespoon fresh lemon juice
    • 1 teaspoon vanilla extract
    • 1 teaspoon ground cinnamon
    • 2 cups granulated sugar (divided)
    • ½ cup butter, melted
    • 1 cup all purpose flour
    • 1 Tablespoon baking powder
    • ¼ teaspoon salt
    • 1 cup milk
    Instructions
    1. Preheat oven to 375°F. While oven preheats, make the batter. Sift flour, 1 CUP of sugar (save remaining 1 cup of sugar for peach filling), baking powder and salt into a large mixing bowl. Pour in milk, and stir ingredients together only until they're combined (don't over-mix). Set aside.

    2. Add melted butter to the bottom of a 9x13 baking dish (can also use a 7x12). Pour the batter on top of the melted butter, BUT DO NOT STIR IT. Set baking dish aside.

    3. Place peach slices, lemon juice, vanilla, cinnamon and remaining 1 cup of sugar into a large saucepan. Stir to combine ingredients, then bring to a boil over medium-high heat, stirring constantly. Once it begins boiling, remove pan from heat.

    4. Spoon or pour peach filling evenly on top of the batter in baking dish, BUT DO NOT STIR IT. The peach filling sits on top of the batter, (which is sitting on top of the butter). As the cobbler bakes, the batter will rise up (magically) and cover the peaches!

    5. Bake at 375°F. for 40-45 minutes. When done, the top of the cobbler should be nice and golden brown, and filling should be bubbly around the edges of the dish. Carefully remove cobbler from oven, and transfer pan to a wire rack, to let it cool slightly before serving. It's easier to dish it up warm (and not totally hot). Serve with vanilla ice cream, and enjoy!

    Nutrition Facts
    Fresh Peach Cobbler
    Amount Per Serving (1 g)
    Calories 336 Calories from Fat 90
    % Daily Value*
    Fat 10g15%
    Saturated Fat 6g38%
    Cholesterol 26mg9%
    Sodium 151mg7%
    Potassium 369mg11%
    Carbohydrates 62g21%
    Fiber 2g8%
    Sugar 50g56%
    Protein 3g6%
    Vitamin A 672IU13%
    Vitamin C 8mg10%
    Calcium 94mg9%
    Iron 1mg6%
    * Percent Daily Values are based on a 2000 calorie diet.

    Here’s one more to pin on your Pinterest boards!Classic Fresh Peach Cobbler, (enhanced with cinnamon and vanilla) is a simple, delicious Summer dessert, served with vanilla ice cream!

    Poppyseed Apple Raisin Coleslaw

    Crisp Poppyseed Apple Raisin Coleslaw, w/ purple cabbage, carrots, Granny Smith apples, & raisins, is tossed with poppyseed dressing, and served cold.
    Crisp Poppyseed Apple Raisin Coleslaw, w/ purple cabbage, carrots, Granny Smith apples, & raisins, is tossed with poppyseed dressing, and served cold.

    Do you enjoy a cold, crisp and crunchy coleslaw? We do, especially during the warm Spring and Summer months. Coleslaw is one of those easy side dishes that just seems to compliment sandwiches, burgers, fried chicken, and other main dishes. This recipe only has 4 ingredients (plus dressing), and is super simple to make.

    I’ve posted a couple other coleslaw recipes here on the blog in the past, including Purple Coleslaw and Pineapple Peanut Coleslaw. Each one is unique and delicious side salad. Today’s poppyseed apple raisin coleslaw is one I created, after my husband came home from our local Farmer’s market with a big purple cabbage in tow.

    I had asked him to bring home a couple veggies that I could have around to use for our dinners. He surprised me with a head of purple cabbage (did NOT expect that!). After straining my brain as how to use it, I decided to create something new. Let me tell you… this turned out to be a great tasting coleslaw. Crunchy from cabbage and carrots, slightly tart/crisp from Granny Smith apples, and chewy sweet from plump raisins, this is a coleslaw you’ll enjoy! Here’s how to make it:

    Plump Those Raisins!

    Many, many years ago I learned a little tip to help plump up raisins. When I make this coleslaw, I simply soak the raisins while I am doing the prep work on the other ingredients. It plumps them up a bit, and I feel it makes them more juicy. It doesn’t take any more time to do this step, if you let them soak while you grate and chop the cabbage, apples and carrots.

    Place the raisins into a medium bowl, and cover them completely with boiling water. Let them sit, undisturbed, while you chop the apples and carrots, and grate the cabbage (takes about 10 minutes). When done, place the raisins in a strainer and drain off the water, before adding to the coleslaw.

    Raisins are plumped in boiling water for 10 minutes.The raisins are drained after being plumped up in boiling hot water.

    Prepare The Poppyseed Apple Raisin Coleslaw

    Grate the cabbage into a large mixing bowl. You can do this using a box grater, or a food processor with a grating disc/blade. For this recipe (making 4-5 servings) you will need 3 cups of grated cabbage.

    Purple cabbage for the coleslaw is grated into a large bowl.Three cups of grated purple coleslaw becomes the base for this salad.

    Slice and chop the peeled carrot into small bite-sized pieces. Do the same with the Granny Smith apple, BUT LEAVE THE PEEL ON THE APPLE. It adds a pop of green color to the salad. Granny Smith apples also lend a slight tartness and crisp bite to the coleslaw, which is a great contrast to the sweet, chewy raisins.

    Pour poppyseed dressing over the coleslaw ingredients, and toss gently to fully coat the salad. I used my homemade poppyseed dressing, which tastes delish, but any store-bought poppyseed dressing will taste great, too!

    Chopped carrots, apples, and raisins are added to the grated purple cabbage.Poppyseed dressing is added, and then coleslaw is gently tossed to combine.

    Chill Then Serve The Poppyseed Apple Raisin Coleslaw

    After the poppyseed apple raisin coleslaw (dressing and slaw) is fully combined, cover the bowl, and refrigerate the coleslaw for at least one hour, or until well-chilled, for best flavor.

    Poppyseed apple raisin coleslaw is best served cold, so if you can chill it longer, go for it (up to 6 hours). When ready to serve the coleslaw, give it a quick stir, transfer the salad to a nice serving bowl (if desired), and dish it up. I think you will be surprised how delicious it is!

    The colorful poppyseed apple raisin coleslaw is served in a large white bowl.A close up view of the delicious poppyseed apple raisin coleslaw, ready to eat.

    When I first made this and told my husband what ingredients were in the coleslaw he gave me “THAT LOOK”. He said he would try “a tiny bite”, but that he “didn’t think he would like it”. Well… he was being honest with me, but he was wrong. He LOVED it, and told me he was surprised at how good it was. YEP. It tastes great!

    Hope you have the opportunity to make this dish for yourself or for those you love. It’s quick and easy to make, and is a colorful, delicious side dish, that will pair well with a number of lunch or dinner dishes! Have a great day, friends.

    Looking For More Side Dish Recipes?

    You can find all of my recipes in the Recipe Index, which is located at the top of the page. I have quite a few recipes for side dishes, including:

    Interested In More Recipes?

    Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
    There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

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    Author's signature

    Poppyseed Apple Raisin Coleslaw
    Prep Time
    10 mins
    Cook Time
    0 mins
    Refrigeration (inactive prep time-minimum)
    1 hr
    Total Time
    1 hr 10 mins
     

    Crisp Poppyseed Apple Raisin Coleslaw, w/ purple cabbage, carrots, Granny Smith apples, & raisins, is tossed with poppyseed dressing, and served cold.

    Category: Salad/Side Dish, Vegetables
    Cuisine: All Cuisines, American
    Keyword: poppyseed apple raisin coleslaw
    Servings: 4
    Calories Per Serving: 95 kcal
    Author: JB @ The Grateful Girl Cooks!
    Ingredients
    • 3 cups grated purple cabbage
    • 1 medium carrot , peeled, sliced & chopped
    • ½ large Granny Smith apple , unpeeled, sliced & chopped
    • ½ cup raisins
    • cup poppyseed dressing
    Instructions
    1. Place raisins in a medium bowl; cover completely with boiling water. Let sit, undisturbed, while you prep other ingredients (about 10 minutes). When done, place raisins in a strainer to drain.

    2. Grate cabbage into a large bowl. Slice and chop peeled carrot into small bite-sized pieces. Do the same with the apple, BUT LEAVE THE PEEL ON.

    3. Add apples, carrots and raisins to slaw. Pour poppyseed dressing over coleslaw; toss gently to coat ingredients.

    4. Cover bowl, and refrigerate coleslaw for at least 1 hour, or until well-chilled, for best flavor. This is best served cold; you can chill it for up to 6 hours. To serve, give coleslaw a quick stir, transfer to a serving bowl (if desired), and dish it up. Enjoy! Cover/refrigerate leftovers for up to 2-3 days.

    Recipe Notes

    NOTE: Caloric calculation was made based on 4 total servings. Caloric calculation for this salad does NOT include poppyseed salad dressing, as homemade or store bought versions may vary quite a bit in calorie count.

    Nutrition Facts
    Poppyseed Apple Raisin Coleslaw
    Amount Per Serving (1 g)
    Calories 95 Calories from Fat 9
    % Daily Value*
    Fat 1g2%
    Saturated Fat 1g6%
    Sodium 34mg1%
    Potassium 390mg11%
    Carbohydrates 24g8%
    Fiber 4g17%
    Sugar 6g7%
    Protein 2g4%
    Vitamin A 3308IU66%
    Vitamin C 41mg50%
    Calcium 40mg4%
    Iron 1mg6%
    * Percent Daily Values are based on a 2000 calorie diet.

    Here’s one more to pin on your Pinterest boards!Crisp Poppyseed Apple Raisin Coleslaw, w/ purple cabbage, carrots, Granny Smith apples, & raisins, is tossed with poppyseed dressing, and served cold.

    Awesome Grilled Pork Chops

    Awesome Grilled Pork Chops are easy, flavorful & juicy! They’re brined in salt/water/sugar overnight, and coated with spices before grilling.
    Awesome Grilled Pork Chops are easy, flavorful & juicy! They're brined in salt/water/sugar overnight, and coated with spices before grilling.

    Do you enjoy pork chops? We do, and have them every two or three weeks! Today I want to share a recipe for grilled pork chops that are ridiculously EASY to make, juicy (not dry), and taste WONDERFUL!

    The only catch is that you need to plan ahead, because the pork chops will need to soak overnight in a simple brine (which adds flavor, tenderness, and keeps ’em juicy). The brine only takes a couple minutes to make, and then into the fridge they go. The next day, it only takes a minute or two to make a dry spice rub, and place on the brined chops. Then all that is necessary is someone to grill the pork chops on the ol’ BBQ!

    It’s really a totally EASY recipe to make, and I’m confident you’ll enjoy these grilled pork chops! The recipe calls for bone-in chops, but you can substitute boneless if you want (we prefer the bone-in!) Here’s how to make them:

    SCROLL DOWN FOR A PRINTABLE RECIPE CARD AT THE BOTTOM OF THIS POST

    Prepare The Brine For The Pork Chops

    Making the brine solution is easy! Basically, brining is a technique where meats of all kinds are soaked for several hours in a water/salt (etc.) solution to increase flavor, tenderize, and keep meats juicy. For an interesting quick read on the pros of brining, check out this article.

    For this brine, you will combine salt, water and sugar in a large saucepan. Stir and cook the brine on medium heat, until the sugar and salt particles have dissolved. Take the pan off the heat, and add ice cubes. Let the ice cubes melt; once the brine is at room temperature, it’s ready for the pork chops! See how easy it is to make?

    Place the pork chops in a large container with a lid, or in a gallon-sized resealable plastic bag. The container needs to be large enough so the pork chops are in a single layer (to soak up that brine!). Turn to coat both sides. Let the chops brine overnight (covered) in the refrigerator.

    A sweet/salty brine is prepared for the pork chops.The pork chops are refrigerated overnight in a sweet/salty brine.

    Make The Spice Mix For The Easy Grilled Pork Chops

    The pork chops are coated in a flavorful spice mixture on all sides, before putting them on the grill. The ingredients are paprika, garlic powder, cumin, onion powder, ground mustard, black pepper, and chili powder.

    Combine the spices, and then set the spice mixture aside until you’re ready to cook the brined pork chops.

    Spices are combined to make a dry rub for pork chops.Spice mix, ready to rub onto both sides of each pork chop before grilling.

    Ready To Grill!

    Rinse off the brine and then pat each pork chop dry with paper towels. Generously sprinkle each chop with the spice mixture (on all sides). Rub the spice mixture onto the surface of each pork chop so that it adheres to the meat.

    Place the pork chops onto a hot grill. Cook for approximately 10-11 minutes, and then turn chops over. Cook for an additional 10-11 minutes or until the pork reaches an internal temperature of 145°F.

    Four bone-in pork chops coated with dry rub spice mix, and ready to grill.The chops are cooked on the bbq grill over hot coals.

    The thickness of the chops used will determine the actual length of cooking time. **Our chops were about an inch thick, and took about 11 minutes per side**. Once done, remove the pork chops from the grill and let them sit for 4-5 minutes, to let the juices redistribute throughout the meat.

    Awesome grilled pork chops are cooking and well browned on the bbq.

    Time To Eat Some Awesome Grilled Pork Chops!

    Once done, transfer the meat to a serving platter, and get ready to enjoy these awesome grilled pork chops! We enjoyed them served with green beans, garden fresh Sun-Gold cherry tomatoes and creamy scalloped potatoes on the side. The chops are quite juicy, and taste absolutely wonderful!

    Time to serve the awesome grilled pork chops (on a large platter).Awesome Grilled Pork Chops, served with scalloped potatoes, green beans, and tomatoes.

    I hope you enjoy this recipe for awesome grilled pork chops! Thank you so much for stopping by, and please pop in again sometime for another visit, and some wonderful recipes! Have a GREAT day.

    Looking For More PORK CHOP Recipes?

    You can find all of my pork recipes in the Recipe Index, located at the top of the page. I have quite a few, including:

    Interested In More Recipes?

    Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
    There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

    You Can Also Find Me On Social Media:

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

    Original recipe source: Stephanie, at: https://www.plainchicken.com/the-ultimate-pork-chops/

    Awesome Grilled Pork Chops
    Prep Time
    10 mins
    Cook Time
    22 mins
    Brining Time (inactive)
    8 hrs
    Total Time
    8 hrs 32 mins
     

    Awesome Grilled Pork Chops are easy, flavorful & juicy! They're brined in salt/water/sugar overnight, and coated with spices before grilling.

    Category: Entree
    Cuisine: American
    Keyword: awesome grilled pork chops
    Servings: 4
    Calories Per Serving: 291 kcal
    Author: JB @ The Grateful Girl Cooks!
    Ingredients
    • ¼ cup salt
    • ¼ cup granulated sugar
    • 2 cups water
    • 2 cups ice cubes
    • 4 1" thick bone-in pork chops (approx. 6 ounces per chop)
    Spice Mixture:
    • 3 Tablespoons paprika
    • 1 teaspoon ground cumin
    • 1 teaspoon garlic powder
    • 1 teaspoon onion powder
    • 1 teaspoon ground mustard
    • 1 teaspoon chili powder
    • 1 teaspoon black pepper
    Instructions
    1. Make Brine: Combine salt, water and sugar in large saucepan. Stir; cook brine on medium heat until sugar and salt dissolves. Remove pan from heat; add ice cubes. Let brine cool to room temp.

    2. Place pork chops in a large container in a single layer, or in a gallon-sized resealable plastic bag. Add the room temp. brine. Let the chops brine overnight, or 8-12 hours in the refrigerator (covered, if using container) .

    3. Make Spice Mix: Combine spices in bowl; set aside until ready to cook brined pork chops.

    4. When Ready To Grill: Rinse brine off chops; pat dry with paper towels. Generously sprinkle chops with spice mix (all sides). Rub spices onto each pork chop so it adheres. Place chops on hot grill. Grill approx. 10-11 minutes; turn chops over. Cook additional 10-11 minutes, or until pork reaches internal temperature of 145°F. Remove from grill. Let chops sit for 4-5 minutes before serving. Enjoy!

    Recipe Notes

    PLEASE NOTE: The salt/sugar in the brine is not included in the caloric calculation (for sodium or sugar content), since almost all of the brine is rinsed off the meat prior to cooking.

    Nutrition Facts
    Awesome Grilled Pork Chops
    Amount Per Serving (1 g)
    Calories 291 Calories from Fat 117
    % Daily Value*
    Fat 13g20%
    Saturated Fat 4g25%
    Cholesterol 88mg29%
    Sodium 84mg4%
    Potassium 585mg17%
    Carbohydrates 17g6%
    Fiber 2g8%
    Sugar 13g14%
    Protein 28g56%
    Vitamin A 2734IU55%
    Calcium 41mg4%
    Iron 2mg11%
    * Percent Daily Values are based on a 2000 calorie diet.

    Here’s one more to pin on your Pinterest boards!Awesome Grilled Pork Chops are easy, flavorful & juicy! They're brined in salt/water/sugar overnight, and coated with spices before grilling.

    Blackberry Crisp

    Blackberry Crisp is an easy, old-fashioned dessert you’ll love! Fresh blackberries, topped with a crumb streusel, baked and served a la mode.
    Blackberry Crisp is an easy, old-fashioned dessert you'll love! Fresh blackberries, topped with a crumb streusel, baked and served a la mode.

    We have blackberry vines growing over our back fence from a forest park behind our home. The vines grow like ravenous beasts in the Spring and early Summer here in Oregon, and it is all I can do to NOT hack at them with the clippers to tame them. HOWEVER… if I’m “nice” and let them grow unhindered, even though they’re a nuisance, we harvest several quarts of fresh wild blackberries each summer.

    I pick as many berries as I can (and I have red stains on my fingers and battle scars from the thorns to prove it). Then we take the trimmers to the vines, and cut the vines as far back over the other side of the fence as possible. We keep them clipped back until the following year, and then we battle them and pick blackberries all over again! It’s a LOVE-HATE relationship!

    We love to make cobblers, bars, jam, muffins, scones and pies using our “FREE” blackberries each year. This recipe I am sharing today is a super easy way to incorporate fresh blackberries into an easy to make, classic dessert.

    SCROLL DOWN FOR A PRINTABLE RECIPE CARD AT BOTTOM OF PAGE

    How To Make Blackberry Crisp

    Lightly grease a 2 quart baking dish OR 9″ square pan with non-stick baking spray. Add the fresh blackberries to the baking dish, and very gently toss with flour and granulated sugar. This mixture will help absorb some of the juices as the berries bake, and will just slightly sweeten the blackberries.

    Fresh blackberries in baking dish waiting for streusel topping.

    Prepare The Crumb Topping

    In a large bowl, combine packed brown sugar, old-fashioned oats, flour, and cinnamon. Gently mix these ingredients with a fork or whisk until combined.

    Cut in COLD butter with a pastry blender or two forks until the topping mixture is crumbly and the butter is cut to “about” the size of peas. This is the crumb topping for your blackberry crisp!

    Oats, flour, cinnamon and brown sugar are combined in bowl. Cold butter is cut into the streusel ingredients until crumbly.

    Time To Bake The Blackberry Crisp

    Evenly distribute the crumb topping over the blackberries, using all the topping to cover the berries completely. Place the berry crisp into a preheated 375°F oven on the middle rack.

    TIP: I usually place a sheet of aluminum foil on the rack UNDER the baking dish, just in case the blackberry juice bubbles up and out of the dish. It is rare when that happens, but if it does, it sure makes cleanup much easier!

    Bake the blackberry crisp for 40 minutes. Once done, it should be bubbly around the edges, and the topping should be nicely browned. You can see (in the 2nd photo below), how the crisp reduces in volume (from the top of the baking dish to much lower than the rim).

    Blackberry Crisp, with crumb topping is ready to bake.The blackberry crisp is bubbly and golden brown once fully baked.

    Ready To Eat!

    When the blackberry crisp is done cooking, transfer it from the oven to a wire rack, to cool down about 10 minutes or so before serving. This also helps the juices to stabilize a bit before you scoop out the portions.

    Serve the cobbler warm, with a nice, big ol’ scoop of vanilla ice cream. I whipped up a batch of homemade vanilla ice cream to have with this delicious dessert! A little scoop of ice cream is the absolute perfect way to top off and enjoy this dessert.

    A la mode blackberry crisp, served in white bowl.A scoop of vanilla ice cream tops off the blackberry crisp for serving.

    I hope you enjoy this yummy dessert like we do. For me it’s wonderful to be able to enjoy the fresh summer blackberries from our very own backyard. Such a nice treat… I almost don’t mind the thorns sticking me as I grab more and more off the vines!

    Have a great day, and thank you so much for stopping by for a visit. I hope you have the opportunity to come back soon. Take care.

    Looking For More COBBLER or CRISP Recipes?

    You can find all of my recipes for cobblers or crisps in the Recipe Index, which is located at the top of the page. I have some yummy recipes, including:

    Interested In More Recipes?

    Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
    There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

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    Recipe adapted from: “The New Pillsbury Family Cookbook”, published by the Pillsbury Co., 1973, page 131

    Blackberry Crisp
    Prep Time
    10 mins
    Cook Time
    40 mins
    Total Time
    50 mins
     

    Blackberry Crisp is an easy, old-fashioned dessert you will love! Fresh blackberries, topped with butter-crumb streusel, baked, and served a la mode.

    Category: Dessert
    Cuisine: American
    Keyword: blackberry crisp
    Servings: 6
    Calories Per Serving: 437 kcal
    Author: JB @ The Grateful Girl Cooks!
    Ingredients
    • 6 cups fresh blackberries
    • ¼ cup all purpose flour
    • ¼ cup granulated sugar
    For Crumb Topping:
    • ½ cup old-fashioned oats
    • ¾ cup brown sugar (packed)
    • ¾ cup all purpose flour
    • 1 teaspoon ground cinnamon
    • ½ cup COLD butter
    Instructions
    1. Preheat oven to 375°F. Lightly grease a 2 quart baking dish OR 9" square pan with non-stick baking spray.

    2. Place blackberries in prepared baking dish; add flour and granulated sugar. Toss gently to lightly coat berries.

    3. Make Crumb Topping: In a large bowl, combine packed brown sugar, oats, flour, and cinnamon. Gently mix with a fork or whisk until combined. Cut in COLD butter with a pastry blender or two forks until topping is crumbly and butter is cut to "about" the size of peas. Evenly distribute topping over blackberries, using all the topping to cover completely.

    4. BEFORE BAKING TIP: Place a sheet of aluminum foil on the rack UNDER the baking dish before baking, in case blackberry juice bubbles up and out of the dish. It sure makes cleanup much easier! Place blackberry crisp on the middle rack of oven. Bake at 375°F. for 40 minutes. When done, it should be bubbly around the edges, and the topping should be nicely browned.

    5. When done, transfer dish to wire rack. Let cool for about 10 minutes. Serve crisp warm, with a scoop of vanilla ice cream (optional, but totally recommend). enjoy!

    Nutrition Facts
    Blackberry Crisp
    Amount Per Serving (1 g)
    Calories 437 Calories from Fat 153
    % Daily Value*
    Fat 17g26%
    Saturated Fat 10g63%
    Cholesterol 41mg14%
    Sodium 145mg6%
    Potassium 311mg9%
    Carbohydrates 70g23%
    Fiber 9g38%
    Sugar 42g47%
    Protein 5g10%
    Vitamin A 781IU16%
    Vitamin C 30mg36%
    Calcium 78mg8%
    Iron 2mg11%
    * Percent Daily Values are based on a 2000 calorie diet.

    Here’s one more to pin on your Pinterest boards!Blackberry Crisp is an easy, old-fashioned dessert you'll love! Fresh blackberries, topped with a crumb streusel, baked and served a la mode.

    Easy Cheesy Enchiladas

    Make a yummy batch of Easy Cheesy Enchiladas in a flash, with cheddar and jack cheese, canned enchilada sauce, onions, and corn tortillas.
    Make a yummy batch of Easy Cheesy Enchiladas in a flash, with cheddar and jack cheese, canned enchilada sauce, onions, and corn tortillas.

    One of my lifetime friends gave me her family’s “recipe” for making basic cheese enchiladas over 42 years ago. I have been making them, in one form or another ever since! The recipe (as shown in the printable recipe card at the bottom of the page) is her recipe for basic cheese enchiladas, perfect for “Meatless Mondays” (or anytime, for that matter!).

    My friend, Nadine, says lightly frying the corn tortillas in hot oil BEFORE filling them, is the secret to making them. Nadine says it’s because the slightly cooked tortillas won’t tear as easily as dry tortillas might when filling them. I’ve always made our enchiladas this way, and now (42 years later), I’ve probably used this little basic recipe hundreds of times! You can even go WILD (ha ha) and add seasoned ground beef, chicken, turkey or shredded pork, if you want to add some “meat”.

    We have enjoyed these little enchiladas so long now, I feel like they are part of our family! It really doesn’t take much effort to make a pan of eight enchiladas (and the recipe can be easily doubled). Here’s how to make ’em:

    Preparing To Make Enchiladas

    Preheat your oven to 350° Place the chopped onion, and grated jack and cheddar cheeses into individual bowls. NOTE: Set aside about 1/4 cup each of the two cheeses and save for later. You will need this cheese to sprinkle on top of the filled enchiladas before baking.

    I like to set the bowls close together, right next to where I will be filling the enchiladas, so it is easy for me to grab the ingredients.

    Chopped onion, grated cheddar and jack cheese are ready to fill tortillas.

    Quick Fry To Soften Tortillas

    Heat the oil in a small skillet (large enough for the tortillas, though!). You only need a small amount of oil, (usually about 3 Tablespoons) to barely cover the bottom of the skillet. You amount may vary, based on the size skillet you are using.

    Heat the oil on medium-high heat until it is very hot, but NOT smoking. Lay a tortilla in the hot oil, and let it cook for about 15 seconds, then flip it to the other side, using tongs, Cook 15 more seconds, and then carefully (using tongs) lift the tortilla out of the hot oil, letting the excess oil drip back into skillet, and place tortilla on a paper towel.

    Repeat process with all 8 tortillas. When done, carefully blot the tortillas with paper towels to soak up any extra oil. Stack the tortillas on top of each other. Now you’re ready to fill the tortillas, and they should be nice and pliable, so they don’t tear.

    Corn tortillas are quickly fried in hot oil to soften before adding enchilada filling.Quickly fried tortillas are blotted dry with paper towels before adding enchilada filling.

    Filling And Rolling Easy Cheesy Enchiladas

    Before you begin filling the enchiladas, spoon just enough of the enchilada sauce in a 9×13 baking dish to cover the bottom. Then, as you fill each enchilada, you place it directly on top of the enchilada sauce.

    To fill the enchiladas, place a small handful of grated cheddar cheese right down the middle of the tortilla. Top with the grated jack cheese, and then sprinkle with chopped onion. TIP: You will have to “guesstimate” on the amount of cheese used to fill each tortilla. Remember you need to divide the cheeses and onions evenly between 8 tortillas!

    Once filled, roll the tortilla tightly up and over the filling. Place it in the prepared baking dish, with the seam side DOWN. Repeat this process for each enchilada. Your fingers can get a little messy, but who cares? It’s homemade enchiladas!

    Each corn tortilla is filled with jack and cheddar cheese and chopped onions.Tortillas and filling are rolled, then placed on top of enchilada sauce in baking pan.

    Finishing Enchiladas BEFORE Baking

    Lay each remaining filled enchilada tightly next to the others. Pour or spoon the remaining enchilada sauce over the top of the enchiladas, until all are fully covered. Cover any exposed tortilla with the sauce (that will help them not dry out while baking).

    Use all the sauce to cover those enchiladas! Once done, sprinkle the reserved cheddar and jack cheeses over the top of the enchiladas. If you want more, simply add as much as you wish. Sometimes I even add a bit more chopped onion or chopped black olives, too!

    Additional enchilada sauce is put on top of the enchiladas in the baking pan.Grated cheeses are sprinkled on top of the easy cheesy enchiladas before baking.

    Time To Bake

    Easy cheesy enchiladas should be baked in a preheated 350°F. oven. Bake them for approximately 20 minutes. When done, the sauce and cheese should be bubbly around the edges, the cheese on top will be melted, and enchiladas will be heated through.

    Transfer the baking dish to a wire rack, and let the easy cheesy enchiladas cool for just a couple minutes. This lets the cheese slightly firm up, so they are easier to remove from the dish for serving.

    Enchiladas are baked for 20 minutes until cheese melts and they're heated through.

    Serving Easy Cheesy Enchiladas

    Use a spatula to remove each enchilada from the pan, and transfer to individual serving plates. These enchiladas go really well with my crock pot refried beans or Spanish rice.

    Some of our favorite ways to serve cheesy enchiladas include adding chopped cilantro the the top of each enchilada. It’s really your own personal taste that will determine how you top them (and totally optional to add any extra topping at all!).

    You can also just go with a dollop of sour cream on each one, OR you can go wild, and add fresh guacamole AND sour cream. However you serve these enchiladas, I’m pretty sure you will enjoy them. We sure do!

    Easy cheesy enchiladas, garnished with chopped cilantro for serving.

    The easy cheesy enchiladas can be garnished with sour cream for serving.Fresh guacamole and sour cream are another garnish for the baked cheese enchiladas.

    I hope you enjoy these easy cheesy enchiladas. We sure do! It’s a perfectly delicious tasting “meatless meal”. Thank you for stopping by, and I sincerely hope you will stop by again. The printable recipe card is below.

    Looking for for Mexican/Southwestern Main Dishes?

    You can find all of my recipes in the Recipe Index, located at the top of the page. I have several Mexican or Southwestern inspired recipes, including:

    Interested In More Recipes?

    Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
    There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

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

    Author's signature

    Original recipe source: my friend Nadine Massey, over 42 years ago

    Easy Cheesy Enchiladas
    Prep Time
    15 mins
    Cook Time
    20 mins
    Total Time
    35 mins
     

    Make a yummy batch of Easy Cheesy Enchiladas in a flash, with cheddar and jack cheese, canned enchilada sauce, onions, and corn tortillas.

    Category: Main Dish
    Cuisine: Mexican, Southwest
    Keyword: easy cheesy enchiladas
    Servings: 8 enchiladas
    Calories Per Serving: 305 kcal
    Author: JB @ The Grateful Girl Cooks!
    Ingredients
    • 8 medium corn tortillas
    • 19 ounces red enchilada sauce (canned) , 1 lb. 3 ounce can
    • 2 cups grated cheddar cheese , divided
    • 2 cups grated jack cheese , divided
    • cup onion (yellow) , chopped
    • enough oil to cover bottom of small skillet (approx. 3 Tablespoons)
    OPTIONAL GARNISH: sour cream, guacamole, chopped cilantro
      Instructions
      PREP:
      1. Preheat oven to 350° Place chopped onion, and grated jack and cheddar cheeses into individual bowls. NOTE: Set aside about 1/4 cup each of the two cheeses and save for later. You will need this cheese to sprinkle on top of the filled enchiladas before baking. Pour just enough of the enchilada sauce in a 9x13 baking dish to cover the bottom.

      Making Enchiladas:
      1. Heat oil in a small skillet (large enough for tortillas) on medium-high heat until very hot, but NOT smoking. Lay a tortilla in hot oil; let it cook for about 15 seconds, then flip it to other side, using tongs. Cook 15 seconds, and then carefully (using tongs) lift tortilla from oil, letting excess oil drip into skillet; place on a paper towel. Repeat process with all tortillas. Blot tortillas with paper towels to soak up oil.

      2. Fill enchiladas: place a small handful of grated cheddar cheese down the middle of the tortilla. Top with grated jack cheese, and then sprinkle with chopped onion, dividing cheeses and onion evenly between 8 tortillas. Once filled, roll tortilla tightly up and over the filling. Place in prepared baking dish, seam side DOWN. Repeat process with each enchilada.

      3. Pour or spoon remaining sauce over enchiladas, until fully covered. Once done, sprinkle reserved cheddar and jack cheeses over the top.

      4. Baked at 350°F. for approx. 20 minutes. When done, sauce and cheese should be bubbly around the edges, cheese melted, and enchiladas heated through. Transfer dish to a wire rack; let cool for 2 minutes, before serving. OPTIONAL: Serve, topped with sour cream, cilantro, guacamole or other toppings of your choice. Enjoy.

      Recipe Notes

      Oil used to quickly "fry" tortillas not included in caloric calculation. Most oil remains unused (and amount to cover skillet bottom will vary per user).

      Nutrition Facts
      Easy Cheesy Enchiladas
      Amount Per Serving (1 enchilada)
      Calories 305 Calories from Fat 171
      % Daily Value*
      Fat 19g29%
      Saturated Fat 11g69%
      Cholesterol 55mg18%
      Sodium 923mg40%
      Potassium 109mg3%
      Carbohydrates 18g6%
      Fiber 3g13%
      Sugar 5g6%
      Protein 17g34%
      Vitamin A 949IU19%
      Vitamin C 2mg2%
      Calcium 437mg44%
      Iron 1mg6%
      * Percent Daily Values are based on a 2000 calorie diet.

      Here’s one more to pin on your Pinterest pages!Make a yummy batch of Easy Cheesy Enchiladas in a flash, with cheddar and jack cheese, canned enchilada sauce, onions, and corn tortillas.

      Garlic-Infused Olive Oil

      Need Garlic-Infused Olive Oil for a recipe? It’s easy to make your own in minutes (with 2 ingredients), for salad dressings, veggies, & other dishes.
      Need Garlic-Infused Olive Oil for a recipe? It's easy to make your own in minutes (with 2 ingredients), for salad dressings, veggies, & other dishes.

      I love to use garlic-infused olive oil in various recipes, like vegetables, salad dressings, etc. For several years I have bought bottles of it from a local olive oil and balsamic vinegar tasting room near our home. Well, I ran out of it a couple months ago, and discovered my local store had gone out of business… uh oh. POOF… it is gone! That made me very sad.

      I knew of no other stores close to my home (worth making a separate trip to), so I decided to make some myself. Guess what my research showed me? The process is easy, and the resulting garlic-infused olive oil tastes wonderful! In only a few minutes, I had a great tasting copycat for the product I was used to buying, it costs a lot less, AND I made it in my own kitchen. Here’s how simple it is:

      Photo showing inside of our local olive oil and vinegar tasting room.

      Prepare The Fresh Garlic Cloves

      To make your own garlic-infused olive oil, it’s important to use FRESH garlic, and a good quality olive oil. I do not recommend jarred or canned minced garlic for this recipe. Trust me- you want to use fresh garlic for the very best flavor!

      Peel all the paper peel/skin off of the garlic cloves. This recipe yields 1 cup of infused olive oil, so you will need between 6-8 large garlic cloves (I used 6). Place one peeled clove at a time under the flat, wide blade of a large kitchen knife.

      Pound the flat, broad side of the knife hard, with the ball of your hand, to smash the garlic clove underneath. It should only take one “pounding” to flatten and split the clove open. Repeat with the other cloves, one at a time.

      Cloves of garlic must be stripped of the papery thin skin covering.Smashing each clove of garlic with the broad flat side of a knife.

      Infusing Garlic Into The Oil

      Once you have “flattened” each of the garlic cloves, place them in a small saucepan with one cup of olive oil. Turn the heat to LOW, and let the oil cook for 5 minutes.

      The garlic cloves have each been smashed with the knife to release the flavor.Cooking the smashed garlic cloves with olive oil.

      The oil will begin to slightly boil as it is heated. The flattened garlic cloves will release their aromatic flavor into the hot oil. This is how it becomes garlic-“infused” olive oil. When done, use a slotted spoon to remove the browned, crispy garlic cloves from the oil. You can discard the garlic cloves, or use them in any other way you choose.

      Garlic-infused olive oil is cooking away in the pan.The crispy garlic cloves are removed from the garlic-infused olive oil.

      Preparing Garlic-Infused Olive Oil For Bottling/Storage

      After removing the garlic, you’ll probably have some leftover “crispy bits” left in the pan with the olive oil. You will need to strain the oil, once it has cooled, in order to remove them.

      Place a small wire mesh strainer over a bowl or measuring cup, and carefully pour the infused oil through the strainer into the container. Any tiny bits of crispy garlic will now have been removed from your oil.

      Once the olive oil is completely cooled, pour it through a funnel into the bottle or jar that you will be storing the oil in. Olive oil should be stored (covered), away from direct sunlight, in a dark, cool location. I keep ours in the pantry cupboard, and try to use it within 12-18 months.

      The olive oil is strained into a cup to remove any small crispy garlic pieces.A funnel is used to add the garlic-infused olive oil to a bottle for storage.

      That’s it… now you have 8 ounces of delicious, garlic-infused olive oil to pan-sear meats, use in salad dressings, or vegetable stir-frys, etc.

      Thank you for stopping by. I hope you have the opportunity to try infusing olive oil, and trust you will find it convenient to have in your own kitchen. The printable recipe card is below, for your convenience. Take care, and have a GREAT day!

      Interested In More Recipes?

      Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
      There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

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

      Author's signature

      Garlic-Infused Olive Oil
      Prep Time
      3 mins
      Cook Time
      5 mins
      Total Time
      8 mins
       

      Need Garlic-Infused Olive Oil for a recipe? It's easy to make your own in minutes (with 2 ingredients), for salad dressings, veggies, & other dishes.

      Category: Condiments
      Cuisine: All Cuisines
      Keyword: garlic-infused olive oil
      Servings: 1 cup
      Calories Per Serving: 218 kcal
      Author: JB @ The Grateful Girl Cooks!
      Ingredients
      • 1 cup olive oil extra virgin or regular
      • 6-8 large FRESH garlic cloves do NOT use canned or jarred minced garlic
      Instructions
      1. Remove paper/skin off garlic cloves. Place one peeled clove at a time under the flat, wide blade of a large kitchen knife. Pound the flat, broad side of the knife hard, with the ball of your hand, to smash garlic clove underneath. Repeat with remaining cloves, one at a time.

      2. Place one cup of olive oil in a small saucepan. Add smashed garlic cloves. Turn heat to LOW, and cook for 5 minutes. When done, use a slotted spoon to remove browned, crispy garlic cloves from oil. Discard cloves.

      3. Strain oil, to remove any remaining crispy bits in oil. Place a wire mesh strainer over a bowl or measuring cup; carefully pour oil through strainer into container. Once oil has completely cooled, pour it through a funnel into a bottle or jar that you will be storing the oil in. Store oil (covered), away from sunlight, in a dark, cool location; and try to use it within 12-18 months.

      Recipe Notes

      Caloric calculation made using extra virgin olive oil.  One cup of oil will yield approx.16 Tablespoons. Each Tablespoon of this oil is approximately 13.62 calories. 

      Nutrition Facts
      Garlic-Infused Olive Oil
      Amount Per Serving (1 g)
      Calories 218 Calories from Fat 198
      % Daily Value*
      Fat 22g34%
      Saturated Fat 3g19%
      Sodium 3mg0%
      Potassium 72mg2%
      Carbohydrates 6g2%
      Fiber 1g4%
      Sugar 1g1%
      Protein 1g2%
      Vitamin C 6mg7%
      Calcium 33mg3%
      Iron 1mg6%
      * Percent Daily Values are based on a 2000 calorie diet.

      Here’s one more to pin on your Pinterest boards!Need Garlic-Infused Olive Oil for a recipe? It's easy to make your own in minutes (with 2 ingredients), for salad dressings, veggies, & other dishes.