Cinnamon Chip Cookies

Buttery, soft, and filled with the flavor of cinnamon, these yummy Cinnamon Chip Cookies are so incredibly easy to make, you won’t believe it!Cinnamon Chip Cookies / The Grateful Girl Cooks! Super easy to make, delicious cinnamon-y cookies!
Recently I found a recipe for cookies that sounded easy and delicious in one of my old cookbooks.  The original recipe called for using chocolate cake mix and white chocolate chips to make a fast, delicious and easy cookie.  I decided to tweak the recipe just a bit, and that’s how I came up with this recipe for yummy cinnamon chip cookies!

The cookies are so EASY to make, because a boxed cake mix is used as the base.  The prep time is only about 5 minutes, so you can have fresh baked, soft and delicious cinnamon chip cookies in the oven in under 10 minutes!  Here’s how to make these scrumptious cinnamon-filled treats:

In a large mixing bowl, place cake mix powder, vegetable oil, water and an egg.  Stir well (or use electric mixer), until ingredients are fully combined.

Cinnamon Chip Cookies / The Grateful Girl Cooks!

Cinnamon Chip Cookies / The Grateful Girl Cooks!

Add the cinnamon chips, and stir into batter.

Cinnamon Chip Cookies / The Grateful Girl Cooks!

Cinnamon Chip Cookies / The Grateful Girl Cooks!

Spray cookie sheets with non-stick spray.  Drop cookie batter by rounded Tablespoons onto cookie sheet, leaving about 2 inches between each one. (Note: Quantity using Tablespoons = approx. 4 dozen cookies. I used large HEAPING Tablespoons of batter, so my quantity was reduced to 2 dozen).

Cinnamon Chip Cookies / The Grateful Girl Cooks!

Bake cookies in preheated 350 degree oven for 10-12 minutes until the batter is set and the tops of the cookies have a crackled appearance. (If making larger sized cookies, the cooking time will need to be increased!)

Cinnamon Chip Cookies / The Grateful Girl Cooks! Super easy to make, delicious cinnamon-y cookies!

When cookies are done, remove cookie sheets from oven. Important: Let cookies stand on the cookie sheets for 5 minutes, BEFORE transferring them to a wire rack to finish cooling.

Cinnamon Chip Cookies / The Grateful Girl Cooks! Super easy to make, delicious cinnamon-y cookies!

Once the cookies have completely cooled, they are ready to eat!  Hope you enjoy these cinnamon-filled cookies, and how simple they are to make!  They really taste good!

Cinnamon Chip Cookies / The Grateful Girl Cooks!

Recipe Adapted From: The cookbook “Christmas Gifts From The Kitchen”, Published by Company’s Coming Publishing Limited, 2006, page 11 (“Friendship Cookies”)

Cinnamon Chip Cookies
 
Prep time
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Delicious, soft, cinnamon chip drop cookies are a cinch to make!
As Prepared By:
Recipe type: Dessert
Serves: approx. 4 dozen
Ingredients
  • 1 box of yellow cake mix (any kind, 2 layer size)
  • ½ cup vegetable oil
  • ¼ cup water
  • 1 large egg
  • 1 cup cinnamon chips
Directions
  1. In a large mixing bowl, place cake mix powder, vegetable oil, water and an egg. Stir well (or use electric mixer), until ingredients are fully combined.
  2. Add the cinnamon chips, and stir into batter. Spray cookie sheets with non-stick spray. Drop cookie batter by rounded Tablespoons onto cookie sheet, leaving about 2 inches between each one.
  3. Bake cookies in preheated 350 degree oven for 10-12 minutes until the batter is set and the tops of the cookies have a crackled appearance. (If making larger sized cookies, the cooking time will need to be increased!)
  4. When cookies are done, remove cookie sheets from oven. Important: Let cookies stand on the cookie sheets for 5 minutes, before transferring them to a wire rack to finish cooling. Once the cookies have completely cooled, they are ready to eat!

Here’s one more to pin on your Pinterest boards!Cinnamon Chip Cookies / The Grateful Girl Cooks! Super easy to make, delicious cinnamon-y cookies!

 

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Lemon Rosemary Chicken Breasts

If you’re looking for a light chicken recipe, you should try these Lemon Rosemary Chicken Breasts! Marinated, grilled, and served with a lemon glaze (made from the marinade), this simple yet delicious chicken dish is sure to impress!Lemon Rosemary Chicken Breasts / The Grateful Girl Cooks! Marinated, grilled, and served with a lemon glaze, this low calorie and delicious recipe is sure to impress!
I found this recipe on the Weight Watchers website, and decided to give it a try.  The recipe is incredibly easy to make, and the chicken (when prepared as written) counts as 4 WW Smart Points per serving!  My husband and I loved this dish!  Low in calories, yet full of flavor, thanks to the incredible marinade and glaze!

This recipe calls for thin chicken cutlets or tenderloins. If you don’t have those handy (which I did not), you can easily substitute a thick boneless, skinless chicken breast cut it in half lengthwise horizontally, OR take a thick chicken breast, and cut it in half vertically, then pound it out thin between two pieces of plastic wrap (see photo below).

Lemon Rosemary Chicken Breasts / The Grateful Girl Cooks!

In a medium-sized bowl, place olive oil, lemon zest, minced garlic, rosemary, thyme, white wine and the chicken broth. Stir well, to combine ingredients. Add chicken breasts to marinade. Turn them over to coat all sides.

Lemon Rosemary Chicken Breasts / The Grateful Girl Cooks!

Lemon Rosemary Chicken Breasts / The Grateful Girl Cooks!

Cover bowl with plastic wrap, and refrigerate chicken in marinade for at least 6 hours.

Lemon Rosemary Chicken Breasts / The Grateful Girl Cooks!

When ready to cook, generously spray a grill or grill pan with non-stick cooking spray (off the heat). Preheat the grill (or grill pan) to medium-high. Once grill is hot, transfer chicken pieces from marinade onto hot grill (Importantsave remaining marinade sauce). Cook chicken 3-5 minutes per side, or until chicken is done and reaches internal temperature of 165 degrees F.

Lemon Rosemary Chicken Breasts / The Grateful Girl Cooks!

While chicken is cooking, use the remaining marinade to make a glaze. To make the glaze, combine remaining marinade with 1/2 cup chicken broth in a small saucepan. Heat the sauce on high heat. Bring to a boil, and continue cooking for about 5 minutes, until glaze has reduced slightly, and thickened a bit.

Lemon Rosemary Chicken Breasts / The Grateful Girl Cooks!

When chicken is done, drizzle the glaze over the cooked chicken, and serve!

Lemon Rosemary Chicken Breasts / The Grateful Girl Cooks!

Lemon Rosemary Chicken Breasts / The Grateful Girl Cooks!

I hope you will consider trying this delicious recipe!  I marinated the chicken EARLY in the day, so that when dinner time came around, all I had to do was grill the chicken and make the quick glaze while the chicken was cooking.  By doing it that way, it was EASY and quick to prepare our evening meal!

Have a fantastic day.

Lemon Rosemary Chicken Breasts / The Grateful Girl Cooks!

Recipe:  https://cmx.weightwatchers.com/nui/explore/details2/WWRECIPE:5626a646a6d5b396107020a6

Lemon Rosemary Chicken Breasts
 
Prep time
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Enjoy these flavorful, (yet light in calories) lemon and rosemary marinated, grilled chicken breasts! Weight Watcher member? Only 4 Smart Points per serving!
As Prepared By:
Recipe type: Entree
Serves: 4 servings
Ingredients
  • 2 Tablespoons olive oil
  • 2 teaspoons lemon zest
  • 2 teaspoons fresh squeezed lemon juice
  • 2 teaspoons fresh rosemary, minced
  • 1 Tablespoon minced garlic
  • 1 teaspoon fresh thyme, minced
  • 1 Tablespoon dry white wine
  • ¼ cup low-sodium chicken broth
  • 1 pound boneless, skinless chicken breast (thin cutlets OR tenderloins)
  • Non-stick cooking spray
  • ½ cup chicken broth (for glaze)
Directions
  1. In a medium-sized bowl, place olive oil, lemon zest, minced garlic, rosemary, thyme, white wine and the chicken broth. Stir well, to combine ingredients.
  2. Add chicken breasts to marinade. Turn them over to coat all sides. Cover bowl with plastic wrap, and refrigerate chicken in marinade for at least 6 hours.
  3. When ready to cook, generously spray a grill or grill pan with non-stick cooking spray (off the heat). Preheat the grill (or grill pan) to medium-high. Once grill is hot, transfer chicken pieces from marinade onto hot grill (save remaining marinade sauce). Cook 3-5 minutes per side, until chicken is done, and reaches an internal temperature of 165 degrees F.
  4. Use the remaining marinade to make a glaze while the chicken is cooking. To make the glaze, combine the remaining marinade with ½ cup chicken broth in a small saucepan. Heat the sauce on high heat. Bring glaze to a boil, and continue cooking for about 5 minutes, until glaze has reduced slightly, and thickened a bit.
  5. When chicken is done, drizzle the glaze over the cooked chicken, and serve!
Notes
Recipe calls for thin cutlets or tenderloins. If you don't have those handy, you can substitute a thick boneless, skinless chicken breast and cut it in half horizontally lengthwise, OR take a thick chicken breast, and cut it in half vertically, then pound it out thin between two pieces of plastic wrap.

Here’s one more to pin on your Pinterest boards!Lemon Rosemary Chicken Breasts / The Grateful Girl Cooks! Marinated, grilled, and served with a lemon glaze, this low calorie and delicious recipe is sure to impress!

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Cod with Hoisin Glaze

Looking for a new seafood dish that is full of flavor, yet low in calories and is easy to make? Well this recipe for Cod with Hoisin Glaze may be just what you’re looking for!Cod with Hoisin Glaze / The Grateful Girl Cooks! Easy, quick, delicious and low in calories! (Weight Watchers 2 Smart Points)
I found the recipe on the Weight Watchers website, and decided to try it (to use up some frozen cod in my freezer).  The original recipe made 4 servings, but since I was only feeding my hubby and myself, I adapted the recipe to make 2 servings (which is reflected in the printable recipe below).  I’m really glad I tried this cod recipe, because it had lots of great Asian flavors thanks to the sauce, but was really low in calories (or if you’re a WW member… 2 Smart Points).

Here’s how simple it is to make this dish:  Preheat oven to 425 degrees F. Rinse fish, then pat dry with paper towels. Set aside.

Cod with Hoisin Glaze / The Grateful Girl Cooks!

In a medium sized bowl, mix together hoisin sauce, sesame oil, finely grated fresh ginger, and garlic chili paste. Stir until sauce is smooth. By the way, if you need hoisin sauce, try my recipe for Homemade Hoisin Sauce, and make your own!

Cod with Hoisin Glaze / The Grateful Girl Cooks!

Add cod, one piece at a time to the bowl of sauce. Gently turn fish over and coat both sides with sauce, covering all exposed areas.

Cod with Hoisin Glaze / The Grateful Girl Cooks!

Cod with Hoisin Glaze / The Grateful Girl Cooks!

Spray a baking pan with non-stick spray. Place fish in dish, single layer. Bake at 425 degrees between 8-12 minutes, until fish is cooked through and is no longer translucent looking in the very center.  Baking times will vary based on the thickness of the fish you are using, so check it at 8 minutes, then keep an eye on it until finished cooking through.

Cod with Hoisin Glaze / The Grateful Girl Cooks!

Once fish is done baking, remove dish from oven. Transfer cod on serving plates, drizzle with additional sauce if desired, then garnish with chopped fresh cilantro and sprinkle with sesame seeds. Serve, and enjoy!

Cod with Hoisin Glaze / The Grateful Girl Cooks!

See how quick and easy that was?  You can have a delicious, healthy main course on the table in just slightly over 20 minutes from start to finish!

I really hope you enjoy this simple, yet wonderful tasting Cod with Hoisin Glaze! The recipe is so easy to make, and better yet, it’s very low in calories!  Have a great day!

Cod with Hoisin Glaze / The Grateful Girl Cooks!

Recipe Adapted From:  https://cmx.weightwatchers.com/nui/explore/details2/WWRECIPE:5626a63af79cf9120df3b2c3

Cod with Hoisin Glaze
 
Prep time
Cook time
Total time
 
As Prepared By:
Serves: 2 servings
Ingredients
  • 2 ling cod fillets, uncooked, rinsed and patted dry (each approx. 4 ounces)
Sauce:
  • 1 Tablespoon hoisin sauce
  • 1 teaspoon freshly grated ginger
  • ½ teaspoon sesame oil
  • ¼ teaspoon garlic chili paste (or hot sauce)
Garnish:
  • 1 teaspoon fresh cilantro
  • ¾ teaspoon sesame seeds
Directions
  1. Preheat oven to 425 degrees F. Rinse fish, pat dry with paper towels. Set aside.
  2. In a medium sized bowl, mix together hoisin sauce, sesame oil, finely grated fresh ginger, and garlic chili paste. Stir until sauce is smooth.
  3. Add cod, one piece at a time to the bowl of sauce. Gently turn fish over and coat both sides with sauce, covering all exposed areas.
  4. Spray a baking pan with non-stick spray. Place fish in dish, single layer. Bake at 425 degrees between 8-12 minutes, until fish is cooked through and is no longer translucent looking in the very center. Baking times will vary based on the thickness of the fish you are using, so check it at 8 minutes, then keep an eye on it until finished cooking through.
  5. Remove dish from oven. Place fish on serving plates, then garnish with chopped fresh cilantro and sprinkle with sesame seeds. Serve, and enjoy!
Notes
On Weight Watchers? When prepared as written, one serving has a Smarts Points value of 2 points.

Here’s one more to pin on your Pinterest boards!Cod with Hoisin Glaze / The Grateful Girl Cooks! Easy, quick, delicious and low in calories! (Weight Watchers 2 Smart Points)

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How To Make Lemon Curd

Do you know how to make lemon curd?  Tart, sweet, and bursting with flavor, this thick lemon curd tastes great in tarts, on waffles and pancakes, and in many desserts.How To Make Lemon Curd / The Grateful Girl Cooks! Thick tart and sweet lemon sauce tastes great on pancakes, waffles, in tarts and other desserts!
I first tried lemon curd years ago at a breakfast get together at a friends home.  My friend Sandy offered me some of her homemade Lemon Curd to put on my waffle, I think I must have said something like… “Okay, but what IS lemon curd?”  I anticipated it was like the curds you find in cottage cheese. Silly me.  The lemon curd was absolutely amazing, and once I tried it, I was hooked!

The first time I decided to make homemade lemon curd (for a dessert recipe I was making), I assumed it was going to be quite difficult to make. Boy… was I wrong! It was very simple, and the results were fantastic!  Here’s how to make your own lemon curd:

In a small saucepan (over medium heat), combine eggs, egg yolks, and sugar. Whisk these together well.  Once mixed, whisk in the lemon juice, lemon zest, and the salt.

How To Make Lemon Curd / The Grateful Girl Cooks!

Add butter to the pan and cook, whisking constantly, until butter has melted and the curd has thickened. This will take approx. 3-4 minutes. DO NOT LET THE MIXTURE BOIL! Just keep on whisking.

How To Make Lemon Curd / The Grateful Girl Cooks!

Keep whisking until the lemon curd has thickened…

How To Make Lemon Curd / The Grateful Girl Cooks!

Once curd has thickened, remove pan from heat and let the curd cool to room temperature. While curd is cooling, give it a good stir every few minutes. Once lemon curd has cooled to room temp, cover the pan with plastic wrap and put it in refrigerator. The lemon curd will need to be well chilled prior to serving (at least 3-4 hours). Lemon curd can be stored in a covered container in refrigerator and will keep for up to 5-6 days.

How To Make Lemon Curd / The Grateful Girl Cooks!

Lemon curd is very versatile and can be used in many recipes, such as lemon tarts, as a topping for waffles and in other desserts!  I used it in a recipe for Lemon Curd Filled Won Ton Cups! Aren’t they cute? Yummy!

How To Make Lemon Curd / The Grateful Girl Cooks!I might also mention that it is hard to not eat this amazing lemon curd right out of the pan with a spoon… just sayin’!  It’s soooo good.  Hope you’ll give it a try. You’re gonna love it!

How To Make Lemon Curd / The Grateful Girl Cooks!

Recipe Source:  http://www.littlemisscelebration.com/2013/06/16/lemon-lime-curd-in-sugared-wonton-cups/

How To Make Lemon Curd
 
Prep time
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As Prepared By:
Recipe type: Dessert Sauce
Serves: approx. 1½ cups
Ingredients
  • 2 eggs, plus 2 egg yolks
  • ½ cup granulated sugar
  • 8 Tablespoon cold, unsalted butter, cut into small pieces
  • 6 Tablespoon fresh lemon juice
  • 2 teaspoons finely grated lemon rind
  • ⅛ teaspoon salt
Directions
  1. In a small saucepan (over medium heat), combine eggs, egg yolks, and sugar. Whisk these together well.
  2. Once mixed, whisk in the lemon juice, lemon zest, and the salt.
  3. Add butter to the pan and cook, whisking constantly, until butter has melted and the curd has thickened. This will take approx. 3-4 minutes. DO NOT LET THE MIXTURE BOIL! Just keep on whisking.
  4. Once curd has thickened, remove pan from heat and let the curd cool to room temperature. While curd is cooling, give it a good stir every few minutes. Once lemon curd has cooled to room temp, cover the pan with plastic wrap and put it in refrigerator. The lemon curd will need to be well chilled prior to serving (at least 3-4 hours).

Here’s one more to pin on your Pinterest boards!How To Make Lemon Curd / The Grateful Girl Cooks! Thick tart and sweet lemon sauce tastes great on pancakes, waffles, in tarts and other desserts!

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Honey Garlic Pork Chops

A simple honey, lemon juice, soy sauce, garlic and sherry marinade gives great flavor to these Honey Garlic Pork Chops, which can be grilled or broiled for an easy, delicious dinner!Honey Garlic Pork Chops / The Grateful Girl Cooks!
I found the recipe on an old newspaper clipping in a recipe box I’ve had for years, and decided to make these pork chops for a simple dinner. The recipe itself is incredibly simple… marinate the pork, then grill or broil it until done. Easy, right?

The pork is at its very best in flavor when it has had a chance to marinate for at least 4 hours.  My suggestion is to mix up marinade early in the day (or even the night before), drop in the pork chops and let them refrigerate all day, for best flavor!

Start with 1½ inch thick boneless pork chops. Trim off some of the extra fat around edges, if necessary.

Honey Garlic Pork Chops / The Grateful Girl Cooks!

In a small bowl, mix together the lemon juice, honey, soy sauce, sherry and minced garlic. Stir well, to combine. This is the marinade.

Honey Garlic Pork Chops / The Grateful Girl Cooks!

Place the pork chops in a large gallon sized re-sealable plastic bag. Pour the marinade over the chops. Seal bag, then turn to coat chops with the marinade on all sides. Place the sealed bag on a plate (I do this in case the bag leaks), then place in refrigerator for at least 4-24 hours.  Occasionally turn the bag over to fully coat each side.

Honey Garlic Pork Chops / The Grateful Girl Cooks!

When ready to cook, preheat oven broiler (or outside BBQ grill).  If using broiler (as I did this time), place a piece of aluminum foil or parchment paper on a 9×13 cookie sheet. Spray a wire rack (oven safe) with non-stick cooking spray, then place the pork chops on the rack (by doing these steps, it will make your cleanup a lot easier). Save the marinade left in bag.

Honey Garlic Pork Chops / The Grateful Girl Cooks!

Cook under broiler or on grill for 12-15 minutes. Turn the chops at least once, and baste occasionally with the remaining marinade while the chops are cooking. Cook the pork chops until they reach an internal temperature of 160 degrees. Do not overcook, as this will dry out the chops.  When done, discard the remaining marinade.

Remove pork chops from wire rack and serve.  I served them with Toasted Orzo with Lemon and Chives, and a simple green salad. My husband and I really enjoyed this meal (and it was soooo easy to make!).

Honey Garlic Pork Chops / The Grateful Girl Cooks!

I hope you will have the opportunity to give this easy and delicious pork recipe a try.  You certainly will appreciate that you won’t have to put in a lot of effort or time in order to have some yummy pork chops for dinner!

Honey Garlic Pork Chops / The Grateful Girl Cooks!

Recipe Source: unknown (all I have is an old newspaper clipping-no source or date)

Honey Garlic Pork Chops
 
Prep time
Cook time
Total time
 
These marinated pork chops are simple to prepare on the BBQ grill or in the oven broiler, and have lots of flavor!.
As Prepared By:
Recipe type: Entree
Serves: 4 servings
Ingredients
  • ¼ cup fresh squeezed lemon juice
  • ¼ cup honey
  • 2 Tablespoons soy sauce
  • 1 Tablespoon cooking sherry (or dry sherry)
  • 2 cloves garlic, minced
  • 4 (1½-inch thick) center cut boneless pork chops
Directions
  1. Trim off extra fat around edges of pork chops. Set aside.
  2. In a small bowl, mix together lemon juice, honey, soy sauce, sherry and minced garlic. Stir well, to combine. This is the marinade.
  3. Place pork chops in a large gallon size re-sealable plastic bag. Pour marinade over the chops. Seal bag, then turn to cover all sides of chops with marinade. Place sealed bag on a plate (do this in case the bag leaks), then place in refrigerator for between 4-24 hours to marinate. Occasionally turn the bag over, to fully coat each side of the pork.
  4. When ready to cook, preheat oven broiler (or outside BBQ grill). If using broiler, place a piece of aluminum foil or parchment paper on a 9x13 cookie sheet. Spray a wire rack (oven safe) with non-stick cooking spray, then place pork chops on the rack (by doing these steps, it will make your cleanup a lot easier). Save the marinade left in bag.
  5. Cook under broiler or on grill for 12-15 minutes, turning chops at least once, and baste occasionally with the remaining marinade while the chops are cooking. Cook pork chops until they reach an internal temperature of 160 degrees. Do not overcook, as this will dry out the chops. When done, discard remaining marinade. Transfer pork chops from wire rack to serving plate and serve.

Here’s one more to pin on your Pinterest boards!Honey Garlic Pork Chops / The Grateful Girl Cooks!

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Toasted Orzo with Lemon and Chives

Looking for a fabulous tasting side dish? Toasted Orzo with Lemon and Chives is a simple to prepare and absolutely delicious accompaniment for chicken, pork, seafood or beef!Toasted Orzo with Lemon and Chives / The Grateful Girl Cooks! Looking for a fabulous tasting side dish? Toasted Orzo with Lemon and Chives is a simple to prepare and absolutely delicious accompaniment for chicken, pork, seafood or beef!
I recently bought a couple of new cookbooks with some birthday gift cards I received this summer.  I carefully read through the entire cookbook, earmarking many recipes that caught my attention.  This recipe for TOASTED orzo was the very first recipe I made from the cookbook.  It did NOT disappoint! Seriously… it’s GOOD!

I have used orzo in other recipes before, such as Orzo with Parmesan, One Pan Greek Chicken and Orzo, Italian Orzo and Spinach Soup, and Spinach and Orzo Salad, and have come to love this little tiny pasta!  This recipe caught my eye because the orzo is TOASTED before cooking it.

The prep for this side dish is very simple.  It all begins with toasting the orzo.  Place the orzo in a 10 inch “dry” skillet. Turn the heat to medium-high, and cook/toast, stirring orzo occasionally, until pasta turns golden brown. This will take about 5-7 minutes. Really keep an eye on the orzo, especially toward the end of the cooking time, because it can go from really light brown to burnt very quickly.

Toasted Orzo with Lemon and Chives / The Grateful Girl Cooks!

Toasted Orzo with Lemon and Chives / The Grateful Girl Cooks!

Once the orzo has been toasted, remove it from skillet and place in a bowl to cool.

Toasted Orzo with Lemon and Chives / The Grateful Girl Cooks!

Melt butter in the skillet using medium-high heat. Add the chopped onion; stir occasionally and cook for about 5 minutes until onion is translucent and has softened considerably.  Add minced garlic; stir and cook an additional 30 seconds, being careful not to let the garlic burn.

Toasted Orzo with Lemon and Chives / The Grateful Girl Cooks!

Add the toasted orzo back into the skillet, along with the chicken broth, wine, and water.  Bring this mixture to a low simmer, then turn the heat down to medium-low heat. Continue to cook the mixture on medium-low, for about 15 minutes, giving it a good stir every 5 minutes.  When done, the liquid should have been absorbed, and the orzo should be nice and tender.

Toasted Orzo with Lemon and Chives / The Grateful Girl Cooks!

Toasted Orzo with Lemon and Chives / The Grateful Girl Cooks!

Add the lemon zest, lemon juice, and chopped chives. Stir until combined. Cook for about one more minute, to ensure orzo is heated through. Season orzo with salt and pepper, to taste.

Toasted Orzo with Lemon and Chives / The Grateful Girl Cooks!

Toasted Orzo with Lemon and Chives / The Grateful Girl Cooks!

One you have seasoned with salt and pepper, to taste, the orzo is ready to serve!  Place in medium sized serving dish, or serve right out of skillet onto individual plates! If desired, you can garnish dish with additional chopped chives, and thin strips of lemon peel, but it is not necessary.

Toasted Orzo with Lemon and Chives / The Grateful Girl Cooks!

Toasted Orzo with Lemon and Chives / The Grateful Girl Cooks!

That’s it!  See how easy it was to make this delicious side dish!!!  I served the orzo with a simple mixed green salad and Honey Garlic Pork Chops.  My husband and I loved it, and the leftovers were just as good the next day.  All we had to do was fluff the orzo a bit, microwave it, and we had a great accompaniment to another meal!

Sure do hope you will try this delicious side dish.  Have a fantastic day, friends.

Toasted Orzo with Lemon and Chives / The Grateful Girl Cooks!

Recipe Source: “America’s Test Kitchen-The Complete Cooking For Two Cookbook”, copyright 2014 by the Editors of America’s Test Kitchen, page 320

Toasted Orzo with Lemon and Chives
 
Prep time
Cook time
Total time
 
As Prepared By:
Recipe type: Side Dish
Serves: 4 servings
Ingredients
  • ⅔ cup orzo (dry)
  • 1 Tablespoon butter
  • 1 brown onion (small), finely chopped
  • 1 garlic clove, minced
  • 2 cups chicken broth
  • ½ cup water
  • 2 Tablespoons dry white wine
  • 1½ Tablespoons minced fresh chives
  • ½ teaspoon lemon zest
  • 1 teaspoon fresh squeezed lemon juice
  • Salt and Black pepper, to taste
Directions
  1. Place orzo in a 10 inch "dry" skillet. Turn heat to medium-high, and cook/toast, stirring orzo occasionally, until pasta turns golden brown. This takes about 5-7 minutes. Keep an eye on the orzo, especially near end of the cooking time, because it can go from really light brown to burnt very quickly. Once orzo has been toasted, remove it from skillet; place in a bowl and set aside.
  2. Melt butter in skillet using medium-high heat. Add chopped onion; stir occasionally and cook for about 5 minutes until onion is translucent and has softened considerably. Add minced garlic; stir and cook an additional 30 seconds, being careful not to let the garlic burn.
  3. Pour the toasted orzo back into the skillet, along with the chicken broth, wine, and water. Bring this mixture to a low simmering boil, then turn heat down to medium-low. Continue to cook the mixture on medium-low, for about 15 minutes, giving it a good stir every 5 minutes. When done, the liquid should have been absorbed, and the orzo should be nice and tender.
  4. Add lemon zest, lemon juice, and chopped chives to orzo. Stir until combined. Cook for about one more minute, to ensure orzo is heated through. Season orzo with salt and pepper, to taste.
  5. Garnish with additional chopped chives and thin lemon peel slices, if desired. Serve, and enjoy!

Here’s one more to pin on your Pinterest boards!Toasted Orzo with Lemon and Chives / The Grateful Girl Cooks! Looking for a fabulous tasting side dish? Toasted Orzo with Lemon and Chives is a simple to prepare and absolutely delicious accompaniment for chicken, pork, seafood or beef!

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Blackberry Soda

Did you know it’s EASY to make your own Blackberry Soda with just a few simple ingredients?Blackberry Soda / The Grateful Girl Cooks! It's EASY to make your own, using a few simple ingredients!
I saw a recipe recently with instructions on “how” to make Blackberry soda using fresh blackberries, club soda, and a small amount of sugar.  Sounded interesting to me, especially since I have been picking wild blackberries in our backyard all summer long.  I figured it would be “fun” to make my own flavored soda using nature’s bounty of fresh berries!
Blackberry Soda / The Grateful Girl Cooks!
The recipe is so very simple; the soda is not too sugary (although if you want it sweeter, just add some more or a sugar substitute, to your taste!), and really pops with fresh berry taste!

Here’s how easy it is to make this soda:  Start off by placing fresh blackberries (you can substitute frozen unsweetened blackberries that have been thawed), granulated sugar, and 1/4 cup of tap water into a blender.  Process this mixture on high speed until completely blended and smooth.  This is what it looked like when done…

Blackberry Soda / The Grateful Girl Cooks!
The next step is to place a sieve on top of a large bowl.  Pour the berry mixture (I did this in 2 batches) into the sieve.  Press the blackberries down and through the sieve using the back of a spoon.

The seeds will stay in the sieve, and the thick blackberry sauce will drain into the bowl beneath.  I found it helpful to use a spatula to “scrape” the sauce from the bottom of the sieve into the bowl.

Blackberry Soda / The Grateful Girl Cooks!

Once all the blackberry sauce has gone through the sieve, discard the seed remnants left in the sieve.  For each 8 ounce cup, place 3 heaping Tablespoons of blackberry sauce (or more, to suit your taste). Add ice cubes, then fill the rest of the cup with club soda or sparkling soda.

Give the soda a good stir, then taste. If you wish the soda to be sweeter, simply add a bit more sugar (or artificial sweetener), and stir to dissolve.  Serve cold; sit back and enjoy this refreshing and unique blackberry soda!

Blackberry Soda / The Grateful Girl Cooks!

The amount of sauce this recipes makes is 5-6 servings worth.  If you have any unused blackberry sauce, it can be stored (in a covered container) in the refrigerator for 4-5 days.  It’s convenient to have the blackberry syrup base handy, for a quick and tasty beverage!

I sure hope you will try this simple method for making a fresh blackberry soda. It tastes really yummy on a HOT day… trust me!  Have a wonderful day, friends.

Blackberry Soda / The Grateful Girl Cooks!

Recipe Source:  http://www.peanutbutterandpeppers.com/2016/07/25/blackberry-soda/

Blackberry Soda
 
Prep time
Total time
 
As Prepared By:
Serves: 5-6 servings
Ingredients
  • 2 cups fresh blackberries (can substitute frozen, unsweetened, and thawed berries)
  • ¼ cup granulated sugar
  • ¼ cup tap water
  • Club soda (1 liter bottle)
Directions
  1. Place fresh blackberries, granulated sugar, and ¼ cup of tap water into a blender. Process this mixture on high speed until completely blended and smooth.
  2. The next step is to place a sieve on top of a large bowl. Pour the berry mixture (I did this in 2 batches) into sieve. Press blackberries down and through the sieve using the back of a spoon. The seeds will stay in sieve, and thick blackberry sauce will drain into the bowl beneath. I found it helpful to use a spatula to "scrape" the sauce from bottom of sieve into the bowl.
  3. Once all the blackberry sauce has gone through the sieve, discard the seeds IN the sieve. For each 8 ounce cup, place 3 heaping Tablespoons of blackberry sauce (or more, to suit your taste). Add ice cubes, then fill the rest of the cup with club soda or sparkling soda. Give the soda a stir, then taste. If you wish the soda to be sweeter, add a bit more sugar (or artificial sweetener), and stir to dissolve. Serve cold; sit back and enjoy a refreshing blackberry soda! (store unused sauce in covered container in refrigerator for 4-5 days).
Notes
Fresh berries are best, however frozen berries may be used, if unsweetened and thawed completely.

Here’s one more to pin on your Pinterest boards!Blackberry Soda / The Grateful Girl Cooks! It's EASY to make your own, using a few simple ingredients!

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Strawberry Avocado Spinach Salad With Grilled Chicken

Looking for a main course salad bursting with flavor and packed with protein? How about trying this filling, delicious recipe for Strawberry Avocado Spinach Salad With Grilled Chicken?Strawberry Avocado Spinach Salad With Grilled Chicken / The Grateful Girl Cooks!
I found this salad recipe while searching Pinterest a while ago, and decided to make this for dinner for my husband and myself recently.  The salad was very easy to prepare, and the bonus is that the dressing for the salad also serves as a marinade for the chicken breasts before grilling!

Here’s how to make this entree salad (enough for 2 LARGE main course salads):

First, mix up the salad dressing/marinade by placing olive oil, white balsamic vinegar, sugar, tarragon, salt and black pepper in a small bowl. Stir until sugar is dissolved and ingredients are completely combined.  Divide the dressing in half, reserving half to dress the finished salad with before serving. Set aside.

Place the chicken breasts in a covered container.  Take the remaining half of the dressing and pour it over the chicken.  Turn to coat chicken with marinade. Place in refrigerator in covered container and let marinade for at least 30 minutes.

Prepare a grill (inside or outside) by spraying with a non-stick spray. Cook chicken breasts on medium-high heat, turning occasionally until they reach an internal temperature of 165 degrees, and are cooked through.  Grill times will vary, depending on the size of the chicken breasts, but the average time will be about 15-20 minutes.

Once cooked, take chicken off grill, and let the meat rest for a few minutes to let internal juices redistribute.  Cut chicken breasts into 1/2 inch slices.

Arrange baby spinach, strawberries, red onion slices, feta, and almond slices in individual serving dishes.  Place grilled chicken slices on top of salad.


Add avocado chunks, then drizzle salad with remaining reserved salad dressing (do not use the dressing you marinated the chicken with).  Serve this salad, and enjoy every bite!

Here are our salads before we pounced on them and gobbled them up!  They were soooo good!  Crunch from the almonds, sweetness from the strawberries, slightly salty from the feta, creamy from the avocados, and yummy salad dressing and delicious chicken to top it all off!

Strawberry Avocado Spinach Salad With Grilled Chicken / The Grateful Girl Cooks!

Hope you will consider making this wonderful tasting salad.  We truly enjoyed it.  Have a great day!

Strawberry Avocado Spinach Salad With Grilled Chicken / The Grateful Girl Cooks!

Recipe Source:  http://www.foodiecrush.com/strawberry-and-avocado-spinach-salad-with-chicken/

Strawberry Avocado Spinach Salad With Grilled Chicken
 
Prep time
Cook time
Total time
 
As Prepared By:
Recipe type: Main Course Salad
Serves: 2 entree salads
Ingredients
For Marinade/Salad Dressing:
  • ¼ cup extra virgin olive oil
  • 1 teaspoon granulated sugar
  • 1 Tablespoon golden balsamic vinegar ( I used a white raspberry balsamic)
  • ½ Tablespoon dried tarragon (or 1 Tablespoon fresh, chopped tarragon)
  • ¼ teaspoon salt
  • ¼ teaspoon ground black pepper
For Salad:
  • 2 boneless, skinless thin chicken breasts (about 1" high, and not too "plump")
  • 6 cups loosely packed baby spinach leaves
  • 6-8 strawberries, hulled/quartered
  • 1 ripe avocado, peeled, seeded, then cut into 1-2 inch chunks
  • 4 very thin slices of red onion
  • ¼ cup crumbled feta cheese
  • 2 Tablespoons sliced almonds
  • 1 slice cooked crisp/crumbled bacon (optional)
Directions
  1. Mix the salad dressing/marinade by placing olive oil, white balsamic vinegar, sugar, tarragon, salt and black pepper in a small bowl. Stir until sugar is dissolved and ingredients are completely combined. Divide dressing in half, reserving half to dress the finished salad with. Set aside.
  2. Place chicken breasts in a shallow container. Take remaining half of the dressing and pour it over the chicken. Turn to coat chicken with marinade. Cover, and place in refrigerator; let chicken marinate for at least 30 minutes.
  3. Prepare a grill (inside or outside) by spraying with a non-stick spray. Cook chicken breasts on medium-high heat, turning occasionally until they reach an internal temperature of 165 degrees, and are cooked through. Grill times will vary, depending on size of the chicken breasts, but average time will be about 15-20 minutes. Once cooked, take chicken off grill, and let the meat rest for a few minutes to let internal juices redistribute. Cut chicken breasts into ½ inch slices.
  4. Arrange baby spinach, strawberries, red onion slices, feta, and almond slices in individual serving dishes. Place grilled chicken slices on top of salad. Add avocado chunks, then drizzle with reserved salad dressing (do not use the dressing you marinated the chicken with). Serve, and enjoy!

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How To Can Peach Salsa

Summer peach season is winding down here in Oregon, so I wanted to post a recipe showing How To Can Peach Salsa, in case you need a new recipe to preserve some of your delicious, juicy peach harvest to enjoy year-round!How To Can Peach Salsa / The Grateful Girl Cooks!
I found the recipe a while ago, and was thrilled to can about 7 pints of peach salsa from some of the fresh peaches I picked at a local U-Pick farm.  I’ve already made peach jam, a peach shortbread tart,  an old-fashioned peach crisp, and even a decadent peach coulis to drizzle on top of desserts.  So why not try to make some jars of peach salsa to have in my pantry?

How To Can Peach Salsa / The Grateful Girl Cooks!
Before beginning, I filled my water bath canner half full of water, and began heating the water on medium heat. I also began prepping and sterilizing my canning jars, lids/rings, according to manufacturer instructions and safe canning guidelines.

I placed all ingredients (lime juice, honey, chopped onion, chopped jalapeno peppers, minced garlic, and cilantro) in a large bowl, EXCEPT FOR THE PEACHES.

The next step is to prepare the peaches.  The recipe calls for 10-12 peaches. I found the best way to peel that many peaches is to use this method:

Fill a medium-sized bowl with cold water. Set aside.  In a separate large saucepan, bring water to a boil.  Once water is really boiling, turn heat to low.  Carefully put a few peaches into boiling water. Let them stay in boiling water for about 60-90 seconds, then lift them out with a slotted spoon and place them immediately into the bowl of cold water to cool.  Repeat with remaining peaches, but keep the water changed (and cold) that you put the peaches into.

Remove a peach from the cold water, and peel the skin off using your hands. It should come off easily. Once peaches are peeled, remove pit, slice peaches, then cut into small chunks.

How To Can Peach Salsa / The Grateful Girl Cooks!

How To Can Peach Salsa / The Grateful Girl Cooks!

How To Can Peach Salsa / The Grateful Girl Cooks!
Add chopped peaches to the bowl with the rest of the ingredients and mix well to combine.  Fill each prepared canning jar with salsa, leaving 1/2 inch headspace. Use a plastic (or non-metal) utensil to slide down the inside sides of jar to remove air bubbles.  Wipe the rim and top of jar with a clean cloth to remove any debris.  Cover with prepared/sterilized flat lid, then screw on ring and tighten until ring is fingertip tight.

Repeat until all jars have been filled.  Using canning tongs, place jars upright on a wire rack in bottom of canner. Make sure that jars are completely covered with water (add additional hot water so the jars have at least one inch of watering covering the top of jars).  Put a lid on the pan and bring water to a low rolling boil.   Don’t let water boil too hard or the jars can roll around!  Once the water is gently boiling, process the pint sized jars for 25 mins.

When the jars are finished processing, turn off heat, remove lid (away from your face), and carefully remove hot jars with canning tongs. Place hot jars onto a dish towel (do not put boiling hot jars directly onto kitchen counter since temperature variances can cause jars to crack).  As jars begin to cool, they will make a “popping” sound, indicating they have sealed properly.

Let jars cool for 12-24 hours. When completely cool, check each seal to make sure they are sealed correctly (press down in center of the jar lid… there should be no “give” in the lid).  If sealed properly, wipe jars clean, label and store in pantry for 6 months to a year.  If one of the jars did not seal, store in refrigerator and use immediately.

How To Can Peach Salsa / The Grateful Girl Cooks!

It’s really not too hard to can peach salsa, and the benefit of your work will be a pantry full of great tasting salsa you can enjoy as an appetizer or topping for various meat dishes year-round, even when peaches aren’t in season!  Have a great day!

How To Can Peach Salsa / The Grateful Girl Cooks!

Recipe Source: http://purelyprimal.com/2012/08/28/peach-salsa/

How To Can Peach Salsa
 
Prep time
Cook time
Total time
 
Harvested lots of delicious peaches this summer? Why not can some Peach Salsa to enjoy year-round?
As Prepared By:
Recipe type: Canning and Preserving
Serves: approx. 7 pints
Ingredients
  • 10-12 large ripe peaches
  • Juice from 2 limes (may substitute ½ cup of 5% vinegar)
  • ½ cup honey
  • 2 medium red onions, finely chopped
  • 2 jalapeno peppers, seeded and finely chopped
  • 4 cloves garlic, minced
  • 4 Tablespoons cilantro, finely chopped
Directions
  1. Fill water bath canner ½ full of water; begin heating water on medium. Prep/sterilize jars, lids/rings, according to manufacturer instructions and safe canning guidelines.
  2. Place all ingredients except for peaches (lime juice, honey, chopped onion, chopped jalapeno peppers, minced garlic, and cilantro) in a large bowl. Set aside.
  3. Either peel and cut peaches by hand OR fill a medium-sized bowl with cold water. Set aside. In a separate large saucepan, bring water to a boil. Once water is really boiling, turn heat to low. Carefully put a few peaches into boiling water. Let them stay in boiling water for about 60-90 seconds, then lift them out with a slotted spoon and place immediately into bowl of cold water to cool. Repeat with remaining peaches, but keep the water changed (and cold) that you put the peaches into. Remove a peach from the cold water, and peel skin off using your hands. It should come off easily. Once peaches are peeled, remove pit, slice peaches, then cut into small chunks. Add chopped peaches to the bowl with the rest of the ingredients and mix well to combine.
  4. Fill each prepared canning jar with salsa, leaving ½ inch headspace. Use a plastic (or non-metal) utensil to slide down the inner sides of jar to remove air bubbles. Wipe rim and top of jar with a clean cloth to remove any debris. Cover with prepared/sterilized flat lid, then screw on ring; tighten until fingertip tight.
  5. Repeat until all jars have been filled. Using canning tongs, place jars upright on a wire rack in bottom of canner. Make sure jars are completely covered with water (add additional hot water so jars have at least one inch of water over the top of jars). Put a lid on canner; bring water to a low rolling boil. Don't let water boil too hard or the jars can roll around! Once water is gently boiling, process pint sized jars for 25 mins.
  6. When finished processing, turn off heat, remove lid (away from your face), and carefully remove hot jars with canning tongs. Place hot jars onto a dish towel (do not put boiling hot jars directly onto kitchen counter, as temperature variances can cause jars to crack). As jars begin to cool, they will make a "popping" sound, indicating they have sealed properly.
  7. Let jars cool for 12-24 hours. When completely cool, check each seal to make sure they are sealed correctly (press down in center of the jar lid... there should be no "give" in the lid). If sealed properly, wipe jars clean, label and store in pantry for 6 months to a year. If a jar did not seal, store in refrigerator and use immediately.

Here’s one more to pin on your Pinterest boards!How To Can Peach Salsa / The Grateful Girl Cooks!

 

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Homemade Hoisin Sauce

Ever try to cook a Chinese dish and need Hoisin Sauce as one of the ingredients, but don’t have any in the pantry?  I’ve been in that situation before, so today I want to share with you how easy it is to make your own Homemade Hoisin Sauce!Homemade Hoisin Sauce / The Grateful Girl Cooks!

I usually buy a “name brand” Hoisin sauce at the grocery store. However, sometimes (especially when cooking a stir fry or another Asian recipe), I find I need just a bit of hoisin sauce, and I’ve run out (even though I THOUGHT I had some in the fridge).

Authentic hoisin sauce is made using soybeans or soybean paste… but… (go figure) I don’t usually have those items hanging around my home.  But… this recipe is an incredibly close substitute in taste to store-bought (and without using soybeans), so I say it’s a winner!

Homemade Hoisin Sauce / The Grateful Girl Cooks!

That’s why I searched for, and found a recipe online for how to make your own hoisin sauce.  That way, if I run out of store-bought, it is easy to make a small batch of homemade, without having to run to the store at the last minute! Hoisin sauce is one of the ingredients required to make Hoisin Asian Meatballs and my Mixed Salad with Hoisin Vinaigrette and Crisp Panko Chicken, so it’s nice to have in the fridge.

Here’s the ingredients you will need to make hoisin sauce:  soy sauce, water, molasses, creamy peanut butter, rice (or white wine) vinegar, garlic powder, hot sauce, and cornstarch.

Homemade Hoisin Sauce / The Grateful Girl Cooks!

To make the sauce, put all ingredients EXCEPT CORNSTARCH into a small pan.  Heat the ingredients using medium heat, until the peanut butter and the molasses dissolve, and the sauce is smooth.

Turn up the heat on your stove top to medium-high heat.  Add cornstarch, and whisk ingredients together until all lumps are gone.  Once sauce is smooth, turn heat to a simmer, and continue cooking for 1-2 minutes, until the sauce has thickened a bit.

Homemade Hoisin Sauce / The Grateful Girl Cooks!

This is what the sauce looked like, after it had thickened.  The recipe, as written, will yield about 1/2 cup of hoisin sauce.  Be sure to store the hoisin sauce in a covered airtight container in the refrigerator, where it will stay fresh for 1-2 weeks.  Once refrigerated, the sauce may thicken even more, so when you get ready to use it, stir it real good before using.

Homemade Hoisin Sauce / The Grateful Girl Cooks!

That’s it!  See how easy it is to make your own hoisin sauce?  I love learning how to re-create store bought food items in the comfort of my own kitchen. Knowing how to do this has come in handy more than once, and saved me countless trips to the grocery store “for just one more thing”.

Have a fantastic day, friends!  Hope you will remember this recipe when you need hoisin sauce for a great dish you are preparing!

Homemade Hoisin Sauce / The Grateful Girl Cooks!

Recipe Source:  http://www.curiouscuisiniere.com/hoisin-sauce/

Homemade Hoisin Sauce
 
Prep time
Cook time
Total time
 
It's very easy to make your own Asian Hoisin Sauce in the comfort of your own kitchen, with just a few ingredients!
As Prepared By:
Recipe type: Sauce (Asian)
Serves: ½ cup sauce
Ingredients
  • 3 Tablespoons soy sauce
  • 1 Tablespoon water
  • 2 Tablespoons molasses
  • 1 Tablespoon peanut butter (creamy)
  • 1 Tablespoon garlic powder
  • 1 Tablespoon Rice Wine Vinegar (may substitute white wine vinegar)
  • ½ teaspoon garlic powder
  • ¼ teaspoon hot sauce (I used srriracha)
  • 2 teaspoons cornstarch
Directions
  1. To make the sauce, put all ingredients EXCEPT CORNSTARCH into a small pan. Heat the ingredients using medium heat, until the peanut butter and molasses dissolve, and sauce is smooth.
  2. Turn up the heat on your stove to medium-high heat. Add cornstarch to sauce; whisk ingredients together until all lumps are gone. Once sauce is smooth, turn heat to a simmer, and continue cooking for 1-2 minutes, until the sauce has thickened a bit.
  3. Sauce can be used immediately on meats or veggies. Store in airtight covered container in refrigerator. When ready to use after refrigeration, give it a good stir, use and enjoy this sauce in a variety of meals.

Here’s one more to pin on your Pinterest boards!Homemade Hoisin Sauce / The Grateful Girl Cooks!

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