Asian Cucumber Salad

Asian Cucumber Salad is an easy side dish, with sliced cucumbers & green onions marinated in an Asian-inspired sauce, served cold and crispy!
Asian Cucumber Salad is an easy side dish, with sliced cucumbers & green onions marinated in an Asian-inspired sauce, served cold and crispy!

I grew up eating marinated cucumbers, because my Mom made them quite often, especially in the hot summertime. I’ve shared her basic recipe, called “Mom’s Marinated Cucumbers” here on the blog previously, and hope you will check it out, if interested. They’re really good!

This recipe I am sharing today has a slight Asian twist to it, due in part to it’s use of rice vinegar and soy sauce. Asian Cucumber Salad is simple to make in about 10 minutes, but you will have to allow time for the cucumbers to marinate for the best flavor, so plan ahead! I like to make up a batch in the morning to be able to enjoy later in the day! Let me show you how easy this salad is to make:

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

Prepare The Cucumbers

Trim the ends off the cucumbers, and then use a vegetable peeler or knife to remove all the peel. Once peeled, thinly slice (about 1/4″) all of the cucumbers. You can use regular cucumbers OR English cucumbers for this salad.

NOTE: I used one really large English cucumber for these photos, but you can also use 2 large or 3 medium sized regular cucumbers, if desired. There is enough marinade for either way you choose to fix this dish.

The cucumbers are washed, ends trimmed off, then peeled.Cucumbers are peeled, and cut into thin slices for Asian Cucumber Salad.

Now it’s time to get the cucumbers ready for marinating! Place the cucumber slices and chopped green onions (scallions) into a container with a lid or a large re-sealable plastic bag. You’re going to use all the white parts of each green onion, and SOME of the green tops, okay?

NOTE: I prefer to use a large dish with a lid when marinating these, because sometimes the plastic re-sealable bags can leak (and that’s not good).

Chopped green onions and sliced cucumbers in dish before marinating.

Marinate The Cucumbers

It’s EASY to make the Asian-inspired marinade for the cucumbers. Measure rice vinegar, water, reduced sodium soy sauce, granulated sugar, salt and black pepper into a small bowl. Whisk or stir well, until these ingredients are fully combined. Pour the marinade over the sliced cucumbers and green onions, and gently stir until the cucumbers are coated on all sides.

Place a tight fitting lid on the dish (or seal the bag), and place the dish into your refrigerator. For BEST flavor, let the cucumbers marinate in the sauce for several hours to saturate them with flavor (or even overnight, if you want). Stir occasionally, to ensure the cucumbers remain coated with marinade.

Asian sauce is mixed then poured over cucumber mix to marinate.

Serve The Asian Cucumber Salad

After they’ve marinated for several hours (or overnight), it’s time to serve the Asian Cucumber Salad. Remove the cucumbers with a slotted spoon, letting the marinade drain off the cucumbers before serving.

Transfer the drained Asian Cucumber Salad to a serving dish, and lightly sprinkle with sesame seeds. Serve the salad – the cucumbers will be crisp, cold, and full of flavor! They’re so good, I find myself grabbing one or two slices out of the fridge for a quick, tasty snack any time of the day.

Asian Cucumber Salad is served garnished with sesame seeds in a white bowl.A close up photo of the Asian Cucumber Salad in a white bowl.

You can also use the marinated, drained cucumbers on your favorite mixed green salad, for a crunchy, tasty pop of flavor! They’re delicious when used in this way, as well.

Marinated cucumbers are delicious and crunchy added to a mixed green salad.

I hope you have the chance to try this simple recipe, and am positive you will enjoy it. Thanks so much for stopping by for a visit today. Have a great day, and come back soon, okay?

Looking For More Salad Recipes?

You can find all of my salad recipes in the Recipe Index, which is located at the top of the page. I have lots of yummy salad 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!
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Recipe Adapted From: The cookbook “What’s For Dinner?”, by Maryana Vollstedt, published in 1997 by Chronicle Books, page 99.

Asian Cucumber Salad
Prep Time
10 mins
Marinating Time (inactive)
3 hrs
Total Time
3 hrs 10 mins
 

Asian Cucumber Salad is an easy side dish, with sliced cucumbers & green onions marinated in an Asian-inspired sauce, served cold and crispy!

Category: Salad, Vegetable Dish
Cuisine: Asian
Keyword: Asian cucumber salad
Servings: 4
Calories Per Serving: 34 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 2 large cucumbers *See Note below
  • 3 stalks green onions (scallions) sliced (white bulb and some green tops)
For Marinade:
  • ½ cup rice vinegar
  • 2 Tablespoons water
  • 2 teaspoons reduced sodium soy sauce
  • 1 teaspoon granulated sugar
  • ¼ teaspoon salt
  • teaspoon black pepper
Garnish:
  • 1 teaspoon sesame seeds if desired for garnish
Instructions
  1. Trim ends off the cucumbers; peel cucumbers. Once peeled, thinly slice (about 1/4") the cucumbers. Place cucumber slices and chopped green onions into a container with a lid, or into a large re-sealable plastic bag.

  2. Measure rice vinegar, water, soy sauce, granulated sugar, salt and pepper into a small bowl. Whisk or stir well, until fully combined. Pour marinade over sliced cucumbers and green onions; gently stir until cucumbers are coated on all sides. Place a tight fitting lid on dish (or seal the bag); place in refrigerator. For BEST flavor, let cucumbers marinate in sauce for several hours to saturate with flavor (or even overnight, if you want). Stir occasionally, to ensure cucumbers remain coated with marinade.

  3. After marinating, they're ready to eat. Remove the cucumbers from the marinade with a slotted spoon, letting the marinade drain off the cucumbers before serving. Transfer to a serving dish. Sprinkle cucumbers with sesame seeds for optional garnish. Serve cold, and enjoy!

Recipe Notes

NOTE: This recipe yields approximately 4 servings as written. The caloric calculation is made using 2 large cucumbers (4 servings total). You can make this dish using 3 medium regular cucumbers, 2 large regular cucumbers, or 1 very large English cucumber, and will still have enough marinade for use in this recipe.

Nutrition Facts
Asian Cucumber Salad
Amount Per Serving (1 (1/4 of total))
Calories 34 Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 1g6%
Sodium 234mg10%
Potassium 215mg6%
Carbohydrates 5g2%
Fiber 1g4%
Sugar 3g3%
Protein 1g2%
Vitamin A 191IU4%
Vitamin C 6mg7%
Calcium 31mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Asian Cucumber Salad is an easy side dish, with sliced cucumbers & green onions marinated in an Asian-inspired sauce, served cold and crispy!

Mom’s Southern Hush Puppies

Mom’s Southern Hush Puppies are a simple, delicious side dish (fried till crispy, served hot w/ butter) to accompany a favorite soup or chili.
Mom's Southern Hush Puppies are a simple, delicious side dish (fried till crispy, served hot w/ butter) to accompany a favorite soup or chili.

I grew up eating hush puppies. My East Texas born and raised Mom made them every couple of weeks for our family, and they were always served with a big pot of spinach and turnip greens. As a kid, I never quite developed a love for the “greens” part of that meal, however… give me a few hot, crispy hush puppies with soft butter on them! Now THAT spoke to me… ha ha!

Growing up our family didn’t have a lot of money, so that simple meal could be made quite inexpensively, yet fill all five of us up! I have wonderful memories of watching my Mom lovingly fry a batch on our old kitchen stove. She made them like her Mom made them. Hush Puppies are a classic Southern staple dish, and are made with fairly common ingredients. There are a LOT of ways to make them. There’s also a LOT of history and myths detailing the origin and legends about them, which you can read here. It’s pretty interesting.

Some hush puppy recipes include corn, jalapeños, or green onions, and fried in small balls until really brown. My Mom’s recipe is for basic hush puppies, with minced brown onion, and are a little more disc-shaped. They are fried until crispy and lightly browned on the outside, but amazingly soft on the inside. They are so delicious and easy to make. Here’s how:

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

What Ingredients Do I Need To Make Hush Puppies?

Seven ingredients (plus vegetable oil for frying) are what you will need to make a dozen hush puppies. The ingredients used are cornmeal, flour, baking powder, salt, minced onion, an egg, and milk.

I try to always keep  a box of cornmeal in our pantry. If you’ve never bought it before, it can usually be found on the flour aisle in most grocery stores. Very basic ingredients, right?

Hush puppy ingredients are cornmeal, flour, baking powder, salt, onion, egg and milk.

How To Make The Hush Puppy Batter

Sift the dry ingredients together into a large mixing bowl, and then add the minced onion. In a separate dish, lightly beat the egg with a fork, and then add the milk, and stir to combine. Pour the egg/milk mixture into the bowl with the dry ingredients.

Dry ingredients are sifted into bowl, and minced onion is added.Milk and egg mixture is added to dry ingredients in bowl.

Stir the ingredients until fully blended together. The batter for the hush puppies will be fairly thick. Once that’s done, you are ready to fry some of Mom’s Southern Hush Puppies!

Batter for Mom's southern hush puppies is fairly thick.Thick batter is ready to be fried in hot oil to make hush puppies.

Frying Mom’s Southern Hush Puppies

Heat enough oil in a large skillet to cover the bottom with 1/2 inch of oil. Heat the oil on medium heat until it is REALLY hot, but not smoking. I like to use a cast iron skillet when I make hush puppies, but it isn’t necessary. Plan on a skillet large enough to cook about 6 at a time.

Drop by generous Tablespoons into the hot oil, leaving space between each hush puppy. The batter should sizzle when it hits the oil. Do not move them once they hit the hot oil. Fry them until you see the bottom edges turning brown all the way around. This usually takes 2-3 minutes. You may need to fry the hush puppies in a couple of batches. I fry about six at a time, so I don’t overcrowd the skillet.

Use a spatula and a large spoon to CAREFULLY turn the hush puppies to the other side. Lightly press down on the hush puppy with a spatula to flatten the top slightly. Be careful… that oil is very hot. Continue cooking until the hush puppies are golden brown on the bottom again. Depending on how brown you want them, you can cook the second side longer, if desired.

Mom's southern hush puppies are cooked in hot oil in a large skillet.Hush puppies are carefully turned to fry the other side in the hot oil.

When Mom’s Southern hush puppies finish frying and are browned and crispy on all sides, remove them from the skillet and place on several thicknesses of paper towels. The paper towels will quickly absorb any leftover grease.

Paper towels absorb oil from the fried hush puppies before serving.

Serve Mom’s Southern Hush Puppies HOT!

Serve Mom’s Southern hush puppies hot! Slice them open, spread them with softened butter, and dig in! The finished hush puppies should be really crispy on the outside, and delicious and soft on the inside.

They are such a simple side dish… if you enjoy the flavor of cornbread, it’s pretty certain you will like these, too! Once you’ve gobbled down a hot hush puppy with butter, it’s hard NOT to grab another… and another!

A white plate full of Mom's southern hush puppies, ready to eat!Hot, sliced, and spread with soft butter is the best way to enjoy hush puppies!

If you enjoy these hush puppies, perhaps you would also be interested in my recipes for Jalapeño Cheddar Cornbread, or Marie Callender’s Cornbread (copycat recipe)? All taste wonderful, and are another great option to serve with a variety of homemade soups or chilis.

I hope you will have the opportunity to try my Mom’s Southern Hush Puppies recipe. They really ARE easy to make. We love ’em, and hope you will, too! Thank you for stopping by, and humbly invite you to come back soon.

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: My Mom gave me he recipe, about 45 years ago

Mom's Southern Hush Puppies
Prep Time
7 mins
Cook Time
8 mins
Total Time
15 mins
 

Mom's Southern Hush Puppies are a simple, delicious side dish (fried till crispy, served hot w/ butter) to accompany a favorite soup or chili.

Category: Side Dish
Cuisine: American
Keyword: Mom's southern hush puppies
Servings: 12
Calories Per Serving: 82 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 1 cup yellow cornmeal
  • ½ cup all purpose flour
  • teaspoons baking powder
  • ¾ teaspoon salt
  • 2 Tablespoons brown onion finely chopped
  • 1 large egg
  • cup milk
Enough vegetable oil to cover skillet bottom with 1/2" of oil for frying.
    Instructions
    1. Sift the dry ingredients together into a large mixing bowl, and then add the minced onion. In a separate dish, lightly beat the egg with a fork, and then add the milk. Pour the egg/milk mixture into the bowl with the dry ingredients. Stir the ingredients until fully blended together. The batter for the hush puppies will be pretty thick.

    2. Heat enough oil in a large skillet to cover bottom with about 1/2 inch of oil. Heat oil on medium heat until very hot, but not smoking. Drop batter by generous Tablespoons into hot oil, leaving space between each. Batter should sizzle when it hits oil. Do not move them once they hit oil. Fry until bottom edges turn brown all the way around (about 2-3 min.).

    3. CAREFULLY turn hush puppies to the other side (use spatula).. Flatten top slightly with spatula. Be careful... oil is very hot. Continue cooking until hush puppies are golden brown on the bottom again. When done, hush puppies should be very crispy, and browned on all sides.

    4. When hush puppies finish frying and are browned and very crispy on all sides, remove them from the skillet and place on several thicknesses of paper towels. The paper towels will absorb any leftover grease. Serve hot; slice open and spread softened butter on them. Enjoy!

    Nutrition Facts
    Mom's Southern Hush Puppies
    Amount Per Serving (1 g)
    Calories 82 Calories from Fat 9
    % Daily Value*
    Fat 1g2%
    Saturated Fat 1g6%
    Cholesterol 16mg5%
    Sodium 158mg7%
    Potassium 124mg4%
    Carbohydrates 15g5%
    Fiber 1g4%
    Sugar 1g1%
    Protein 3g6%
    Vitamin A 48IU1%
    Vitamin C 1mg1%
    Calcium 40mg4%
    Iron 1mg6%
    * Percent Daily Values are based on a 2000 calorie diet.

    Here’s one more to pin on your Pinterest boards!Mom's Southern Hush Puppies are a simple, delicious side dish (fried till crispy, served hot w/ butter) to accompany a favorite soup or chili.

    Creamy Mashed Butternut Squash

    Enjoy delicious, creamy mashed butternut squash, made with only a few ingredients. This tasty veggie dish is EASY to make – you’ll love it!
    Enjoy delicious, creamy mashed butternut squash, made with only a few ingredients. This tasty veggie dish is EASY to make - you'll love it!

    If you’re looking for an easy to make vegetable side dish, I’d like to share a delicious recipe for creamy mashed butternut squash. This recipe is a “copycat” recipe from Boston Market, a restaurant based in the United States. The restaurants were in over 1,110 locations back in the 1990’s. They’re still around these days serving delicious homestyle food, but now in only about 400 locations in the U.S. I found the recipe in one of my “Top Secret” cookbooks by author Todd Wilbur.

    I’ve really grown to love butternut squash over the past 4-5 years! It is what is called a “winter squash”, but nowadays it is available year-round in the grocery store.  My family and I have enjoyed this veggie in Butternut Squash Soup with Bacon, Black Bean Butternut Squash Chili or Roasted Butternut Squash with Cranberries, Honey & Feta. I even enjoy making Glazed Butternut Squash in our Air Fryer!

    Honestly, the hardest thing about this recipe is peeling the butternut squash, and that’s not hard at all! After the peeled and cubed squash has been steamed, it is mashed along with a few spices, brown sugar and butter, and served. It’s easy, and the finished creamy mashed butternut squash is delicious, and can be served alongside a number of main dishes. Here’s how to make it:

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

    Prepare The Butternut Squash For Steaming

    Use a vegetable peeler to remove all the peel from a medium-sized butternut squash. Slice off both ends. Cut the squash into two halves lengthwise, and then remove (and discard) the seeds and “pith”.

    After all seeds have been removed, cut the entire squash into 1″ cubes. Try to cut them all about the same size, so they cook evenly while being steamed.

    A vegetable peeler is used to peel the butternut squash.Butternut Squash is sliced in half, and the seeds are removed.

    Steaming The Squash

    Place the cubes in a steamer basket sitting in a large saucepan over boiling water (water about two inches deep). Cover the pan. Let the squash steam for about 30 minutes, OR until the squash is fork-tender. Once done, remove the steamer (and squash) from the pan.

    The squash cubes are cooked in steamer in a pan over boiling water

    Prepare Spice Mix While Squash Is Cooking

    While the squash is steaming, get your spice mix and butter ready, so they are ready to ad to the squash once done and mashed. Melt the butter, and in a separate bowl, combine brown sugar, nutmeg, allspice, salt and pepper. Set aside.

    Spices and a bowl of melted butter to add to squash, once cooked.

    Preparing Creamy Mashed Butternut Squash For Serving

    Place the HOT, steamed butternut squash cubes into a large bowl. Use a potato masher to mash the squash, until this mixture becomes very smooth, and NOT lumpy!

    Add the melted butter and the spice mix to the squash and continue mashing it all together. Once fully combined, let the squash sit for about 5 minutes to give the flavors of the spices a chance to permeate the squash.

    Creamy mashed butternut squash is made using a potato masher.Brown sugar, spices and melted butter are combined with the creamy mashed butternut squash.

    After the creamy mashed butternut squash has “rested and mingled” for 5 minutes, give the squash a quick re-heating in a microwave  for about 1 minute. Now this delicious veggie dish is ready to serve.

    Give it a quick taste, and add additional salt, if needed, to suit your own personal taste. The flavors of this creamy dish pair well with many main dishes, and I think you will really enjoy it!

    A bowl of creamy mashed butternut squash is ready to serve.The creamy mashed butternut squash, served with chicken and brussel sprouts.

    Thank you for stopping by today for a quick visit; I hope you will come back soon. Have a great day!

    Looking For More VEGGIE Dishes?

    You can find all of my vegetable dishes in the Recipe Index located at the top of the page. I have lots of veggie recipes I believe 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.

    You Can Also Find Me On Social Media:

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

    Author's signature

    Original recipe source: The cookbook “Top Secret Recipes Unlocked”, by Todd Wilbur. Published by The Penguin Group, 2009, pages 6-7

    Creamy Mashed Butternut Squash
    Prep Time
    15 mins
    Cook Time
    30 mins
    Total Time
    45 mins
     

    Enjoy delicious, creamy mashed butternut squash, made with only a few ingredients. This tasty veggie dish is EASY to make - you'll love it!

    Category: Side Dish, Vegetable Dish
    Cuisine: American
    Keyword: creamy mashed butternut squash
    Servings: 6
    Calories Per Serving: 106 kcal
    Author: JB @ The Grateful Girl Cooks!
    Ingredients
    • 1 medium butternut squash
    • 2 Tablespoons butter melted
    • 2 Tablespoons light brown sugar
    • ¼ teaspoon ground nutmeg
    • ¼ teaspoon ground allspice
    • ¼ teaspoon salt
    • teaspoon ground black pepper
    Instructions
    1. Use vegetable peeler to remove peel from squash. Slice off both ends. Cut squash in half lengthwise; remove seeds. Cut squash into 1" cubes.

    2. Place a steamer basket in a large saucepan filled with water (about 2" deep). Bring water to a boil. Add squash cubes to steamer basket. Cover pan, and steam squash for 30 minutes, OR until squash is tender. Once done, remove squash from pan; transfer to large bowl.

    3. While squash is cooking, combine brown sugar, nutmeg, allspice, salt and pepper in small bowl, AND melt butter in separate bowl. Set aside.

    4. Use a potato masher to mash the hot squash, until mixture becomes smooth, and NOT lumpy! Add melted butter and spices; continue mashing. Once fully combined, let squash rest for 5 minutes to give butter and spices a chance to permeate squash.

    5. After flavors "mingle" for 5 minutes, re-heat squash in microwave for about 1 minute. Taste; add additional salt, if desired, to suit your own preference. Serve, and enjoy!

    Nutrition Facts
    Creamy Mashed Butternut Squash
    Amount Per Serving (1 g)
    Calories 106 Calories from Fat 36
    % Daily Value*
    Fat 4g6%
    Saturated Fat 2g13%
    Cholesterol 10mg3%
    Sodium 136mg6%
    Potassium 440mg13%
    Carbohydrates 19g6%
    Fiber 3g13%
    Sugar 7g8%
    Protein 1g2%
    Vitamin A 13404IU268%
    Vitamin C 26mg32%
    Calcium 63mg6%
    Iron 1mg6%
    * Percent Daily Values are based on a 2000 calorie diet.

    Here’s one more to pin on your Pinterest boards!Enjoy delicious, creamy mashed butternut squash, made with only a few ingredients. This tasty veggie dish is EASY to make - you'll love it!

    Cheesy Italian Meatloaf

    Cheesy Italian Meatloaf is easy to make, and with marinara sauce and mozzarella cheese in the middle and on top, it’s a delicious meal!
    Cheesy Italian Meatloaf is easy to make, and with marinara sauce and mozzarella cheese in the middle and on top, it's a delicious meal!

    I came up with this meatloaf recipe after experimenting in our kitchen several months ago. I had decided I wanted to try making an Italian-inspired meatloaf, so I thought about what ingredients I wanted to incorporate, and came up with this recipe. It’s easy to make, and yields between 6-8 servings, depending on how thick you slice it.

    I’ve made meatloaf for years and years, but wanted to try something “different”. I pulled together some of my favorite ingredients… Italian sausage, ground beef, onions, garlic, Italian spices, Parmesan and mozzarella cheeses, and marinara sauce, and launched from there. This layered, cheesy Italian meatloaf is the result… and it is quite yummy!  Here’s how to make it:

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

    Prepare The Meatloaf

    Place ground beef, Italian sausage, garlic, milk, Panko crumbs, eggs, onion, Parmesan cheese and Italian seasoning into a large mixing bowl. Using your clean hands or a large spoon, thoroughly mix these ingredients together. I usually just get in there with my hands… seems to get mixed together quicker!

    The ingredients for the meatloaf are combined in a large bowl.Once combined, the meatloaf mixture will be divided in half.

    Once mixed, divide the meatloaf mixture into two equal sized halves. Place one half of the meat mixture onto wax paper, and use your hands to shape it into a rectangle, about 9-10 inches long and 5 inches wide.

    Brush 7 Tablespoons of marinara sauce over the top of the meatloaf half, evenly dividing it over the surface. Sprinkle 1/2 cup of grated mozzarella cheese evenly over the sauce.

    Half of the meat mixture is formed into a rectangular shape.Marinara sauce and grated mozzarella cheese cover the meatloaf half.

    Finish Making The Meatloaf

    Use the remaining half of meatloaf mixture to cover the top of the meatloaf. I apply it in small “clumps” of meatloaf mixture, then gradually spread it out to mirror the bottom half in size. The cheese should be fully covered with this top layer of meatloaf mixture. Now you should have a bottom layer of meatloaf, a filling of sauce and cheese, and a top layer of meatloaf mixture, okay?

    Spoon enough of the remaining marinara sauce (a few Tablespoons) into a 11 x 7″ OR a 9×13″ baking pan to lightly cover the bottom. Carefully lift the meatloaf and transfer it (minus the wax paper) to the baking dish. Brush the remaining marinara sauce over the top and sides of the meatloaf.

    Top layer of meatloaf mixture is now covering the bottom half and cheese layer.Meatloaf is covered with marinara sauce before baking.

    Baking The Cheesy Italian Meatloaf

    Cover the dish with aluminum foil, and bake the meatloaf in a preheated 375°F oven for 1 hour. Remove the meatloaf from the oven, and immediately cover the top with the remaining 1 cup of grated mozzarella cheese. Place the meatloaf (uncovered) back into the oven and let it cook for 10 more minutes.

    When done, the meatloaf should have an internal temperature of 165°F. The cheese will have melted all over the top of the meatloaf, and be beautiful and bubbly! Let the cheesy Italian meatloaf “rest” for 2-3 minutes, then slice and serve!

    After baking, meatloaf is covered with mozzarella cheese and baked 10 more minutes.Melted mozzarella covers the finished cheesy Italian meatloaf.

    Time To Eat Some Cheesy Italian Meatloaf!

    We enjoy the cheesy Italian meatloaf served with creamy mashed potatoes and a veggie. As you can see in the photo below, there is a middle layer of melted cheese, and lots of marinara sauce and cheese on the top.

    The ground beef and Italian sausage combination is a winner, along with all that sauce and cheese! YUM! When I eat this, it reminds me of eating Italian meatballs!

    A slice of cheesy Italian meatloaf served with mashed potatoes and green beans.

    A Way To Use Leftover Cheesy Italian Meatloaf!

    I have found that if we have leftover cheesy Italian meatloaf, it can be re-purposed to make a new meal with little to no effort. A couple days after we had the cheesy Italian meatloaf, I cut a couple slices into small bite sized pieces, and added it to homemade pasta sauce.

    Once again, the spices, cheese, ground beef and Italian sauce flavor in the meat paired perfectly with spaghetti! Yahoo! What a great tasting way to enjoy “LEFTOVERS”.

    Leftover cheesy Italian meatloaf can be cubed and added to spaghetti sauce.

    Thanks for stopping by today. I hope you have a chance to try this yummy meatloaf recipe. You might also want to check out my recipe for “Really GOOD Meatloaf“, which has been our “go-to” meatloaf recipe for many, many years. Have a great day… and come back soon!

    Interested In More Recipes?

    Thank you for visiting this website. I appreciate you using some of your valuable time to do 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

    Cheesy Italian Meatloaf
    Prep Time
    15 mins
    Cook Time
    1 hr 10 mins
    Total Time
    1 hr 25 mins
     

    Cheesy Italian Meatloaf is easy to make, and with marinara sauce and mozzarella cheese in the middle and on top, it's a delicious meal!

    Category: Beef, Main Dish
    Cuisine: Italian
    Keyword: cheesy Italian meatloaf
    Servings: 8
    Calories Per Serving: 555 kcal
    Author: JB @ The Grateful Girl Cooks!
    Ingredients
    • 2 pounds hamburger meat
    • 1 cup mild Italian sausage approx. 3 links, crumbled
    • 1 cup panko bread crumbs
    • 2 large eggs lightly beaten
    • ½ cup grated Parmesan cheese
    • 2 teaspoons minced garlic
    • cup milk
    • Tablespoons Italian seasoning
    • cup yellow onion finely chopped
    • 2 cups marinara sauce
    • cups grated mozzarella cheese divided use
    Instructions
    1. Preheat oven to 375°F.

    2. Place ground beef, Italian sausage, garlic, eggs, milk, Panko crumbs, onion, Parmesan cheese and Italian seasoning into a large mixing bowl. With clean hands or a large spoon, thoroughly mix these ingredients together.

    3. Divide meatloaf mixture into two equal-sized halves. Place one half on wax paper, and use your hands to shape it into a rectangle, about 9-10 inches long and 5 inches wide. Brush about 7 Tablespoons of marinara sauce over the top of meatloaf half, spreading over the surface. Sprinkle 1/2 cup of grated mozzarella evenly over the top.

    4. Use remaining half of meatloaf mixture to cover top of the meatloaf. (I add small "clumps" of meatloaf mixture, then gradually spread it out to mirror the bottom half in size). Cheese should be fully covered with this top layer of meatloaf mix. You should have a bottom layer of meatloaf, a layer of sauce and cheese, and a top layer of meatloaf mixture. Spoon a few Tablespoons of the marinara sauce into a 11 x 7" OR a 9x13" baking pan (to lightly cover bottom). Carefully lift meatloaf and transfer it (minus the wax paper) to baking dish. Brush the remaining marinara sauce over the top and sides of the meatloaf.

    5. Cover dish with foil; bake in 375°F oven for 1 hour. Remove meatloaf from oven (discard aluminum foil); immediately cover top with remaining cup of grated mozzarella. Place meatloaf (uncovered) back into oven; cook 10 more minutes. When done, meatloaf should have an internal temperature of 165°F. The cheese will have melted, and be beautiful and bubbly! Let meatloaf "rest" for 2-3 minutes, then slice and serve! Enjoy!

    Nutrition Facts
    Cheesy Italian Meatloaf
    Amount Per Serving (1 g)
    Calories 555 Calories from Fat 360
    % Daily Value*
    Fat 40g62%
    Saturated Fat 16g100%
    Cholesterol 167mg56%
    Sodium 925mg40%
    Potassium 685mg20%
    Carbohydrates 12g4%
    Fiber 2g8%
    Sugar 4g4%
    Protein 36g72%
    Vitamin A 550IU11%
    Vitamin C 6mg7%
    Calcium 310mg31%
    Iron 4mg22%
    * Percent Daily Values are based on a 2000 calorie diet.

    Here’s one more to pin on your Pinterest boards!Cheesy Italian Meatloaf is easy to make, and with marinara sauce and mozzarella cheese in the middle and on top, it's a delicious meal!

    Maple Nut Oatmeal

    Maple Nut Oatmeal, with apples, raisins, pecans (or walnuts) and maple syrup is an easy, filling, delicious breakfast everyone will enjoy!
    Maple Nut Oatmeal, with apples, raisins, pecans (or walnuts) and maple syrup is an easy, filling, delicious breakfast everyone will enjoy!

    I used to not like oatmeal when I was growing up, but now I am one of it’s biggest fans.  Believe it or not, nowadays I could enjoy oatmeal every single day for breakfast. Really!

    I’ve previously shared recipes on this blog for Banana Bread Baked Oatmeal, Healthy Chocolate Oatmeal, and Blueberry Apple Pecan Baked Oatmeal. All of these recipes are wonderful, and we’ve enjoyed them often. The recipe I’m posting here today requires no baking, and is completely EASY to prepare. I’m confident you will enjoy it, because it’s really GOOD!

    Today I want to share a delicious way to make Maple Nut Oatmeal on the stovetop in hardly any time at all. And let me tell you… it is YUMMY! Filled with crisp, fresh apple chunks, chewy raisins, crunchy walnuts (or pecans), seasoned and sweetened with cinnamon and real maple syrup, this is a KEEPER recipe, for sure!

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

    How To Make Maple Nut Oatmeal

    Pour the milk into a large saucepan, and bring it to a gentle boil on medium heat. Once it begins to boil, add the rolled oats to the pan, and stir to combine.

    Oats are added to heated milk in saucepan.

    Add the butter and a pinch of salt to the oats. Cook this mixture on medium heat for 5 minutes, stirring often. The milk will reduce in volume as it is absorbed into the oats.

    Butter and salt are added to the oats and milk in saucepan.Oatmeal is cooked for 5 minutes, letting milk being absorbed.

    Add The Good Stuff!

    When you have finished cooking the oatmeal for 5 minutes, remove the pan from direct heat. Stir in the chopped apples, raisins, walnuts (or pecans), maple syrup and cinnamon.

    Stir well, to fully combine all the ingredients in the maple nut oatmeal. Immediately divide the hot oatmeal into individual portions in serving bowls. 

    Maple syrup, raisins, nuts, apple and cinnamon are added to oatmeal.All ingredients have been mixed into the maple nut oatmeal, and it's ready to serve.

    Serving Maple Nut Oatmeal

    To serve the maple nut oatmeal, add a bit of additional milk (if desired) and stir to the consistency you prefer (oatmeal will be thick). Drizzle a little maple syrup over the top of each serving OR sprinkle each portion with a teaspoon of brown sugar (optional, but recommended).

    Grab a spoon, and enjoy this delicious breakfast! Creamy, crunchy, and chewy, this maple nut oatmeal tastes great, and it is very filling! I think you’re gonna love it!

    A serving of maple nut oatmeal is served hot, sprinkled with brown sugar.

    Any leftover oatmeal can be stored in an airtight container for 2-3 days, and can be easily reheated in a microwave. You will probably want to stir in a little bit more milk before microwaving it to ensure a creamy texture. This recipe can be easily doubled in case you have a larger family, or want to have extra maple nut oatmeal pre-made in the fridge for quick, filling breakfasts on the go! 

    Thanks for stopping by today. I hope you have the opportunity to make this yummy and “not boring” oatmeal for yourself or those you love. Have a wonderful day, and come back soon!

    Looking For More BREAKFAST Recipes?

    You can find all of my breakfast recipes in the Recipe Index, located at the top of the page. I have quite a variety of breakfast recipes you might 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.

    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: The cookbook “500 Treasured Country Recipes” by Martha Storey & Friends, published in 2000 by Schoolhouse Road, page 45.

    Maple Nut Oatmeal
    Prep Time
    5 mins
    Cook Time
    7 mins
    Total Time
    12 mins
     

    Maple Nut Oatmeal, with apples, raisins, pecans (or walnuts) and maple syrup is an easy, filling, delicious breakfast everyone will enjoy!

    Category: Breakfast
    Cuisine: American
    Keyword: maple nut oatmeal
    Servings: 4
    Calories Per Serving: 244 kcal
    Author: JB @ The Grateful Girl Cooks!
    Ingredients
    • cup milk (I used 1%)
    • 1 cup old-fashioned rolled oats
    • teaspoons butter
    • 1 pinch salt
    • ½ cup unpeeled apple, chopped
    • ¼ cup walnuts or pecans (chopped)
    • ¼ cup raisins
    • cup real maple syrup
    • ¼ teaspoon ground cinnamon
    OPTIONAL GARNISH: sprinkle with brown sugar OR drizzle with more maple syrup
      Instructions
      1. Pour milk into a large saucepan; bring it to a gentle boil on medium heat. Once it begins to boil, add the rolled oats; stir to combine. Add butter and salt to oats. Cook on medium heat for 5 minutes, stirring often. Milk will reduce in volume as it is absorbed into the oats.

      2. When oatmeal has cooked for 5 minutes, remove the pan from the heat. Stir in chopped apples, raisins, walnuts (or pecans), maple syrup and cinnamon, until fully combined. Immediately divide hot oatmeal into individual portions and place in serving bowls.

      3. Add a bit of additional milk (if desired) and stir to the consistency you prefer (oatmeal is thick). OPTIONAL BUT RECOMMENDED: Drizzle a little maple syrup over the top of each serving OR sprinkle each portion with a teaspoon of brown sugar. Serve hot, and enjoy!

      Nutrition Facts
      Maple Nut Oatmeal
      Amount Per Serving (1 (1/4 of total))
      Calories 244 Calories from Fat 81
      % Daily Value*
      Fat 9g14%
      Saturated Fat 2g13%
      Cholesterol 9mg3%
      Sodium 73mg3%
      Potassium 375mg11%
      Carbohydrates 36g12%
      Fiber 4g17%
      Sugar 13g14%
      Protein 8g16%
      Vitamin A 249IU5%
      Vitamin C 1mg1%
      Calcium 160mg16%
      Iron 1mg6%
      * Percent Daily Values are based on a 2000 calorie diet.

      Here’s one more to pin on your Pinterest boards!Maple Nut Oatmeal, with apples, raisins, pecans (or walnuts) and maple syrup is an easy, filling, delicious breakfast everyone will enjoy!

      Flourless Chocolate Cake

      Flourless Chocolate Cake is a decadent dessert with only 5 ingredients! Easy to make, it’s a dense and fudgy cake, with incredible flavor!
      Flourless Chocolate Cake is a decadent dessert with only 5 ingredients! Easy to make, it's a dense and fudgy cake, with incredible flavor!

      Years ago I first tasted a flourless chocolate cake at a friends home, and it was AMAZING! Our friend, Shari, served the slices of cake with a scoop of raspberry sorbet on the side, and I was hooked! A couple weeks later I was able to track down the recipe she used, and the rest is history! This flourless chocolate cake tastes awesome, and is simple to make… what could be better than that?

      Valentines Day is right around the corner, and this would be a delicious dessert to make and serve to that special person or persons in your life. Families or sweethearts will love this fudgy chocolate cake, and a few simple garnishes to “make it look good” will take it right over the top. Here’s how to make this yummy dessert cake:

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

      What Ingredients Do I Need To Make This Cake?

      The ingredients you will need for this cake are bittersweet chocolate, butter, eggs, granulated sugar, and cocoa powder. That’s it! You will also need an 8″ round cake pan and some wax paper for baking this dessert. Got it? Okay. Preheat your oven to 375°F.

      The cake ingredients are sugar, cocoa, butter, eggs, and bittersweet chocolate.

      Preparing The Cake Pan

      You will need a piece of wax paper, cut to fit the bottom of the 8″ cake pan you will use for the cake. I place the cake pan on top of the wax paper, trace around it, then cut the circle out with scissors.

      Grease the bottom and sides of the pan with a small amount of butter, This will help the cake to release easily from the pan once baked (it will also hold the wax paper you will add, in place). Lay the wax paper cutout onto the butter in the bottom of the cake pan. Now butter the wax paper, as well. Set the pan aside while you make the cake batter.

      Tracing the cake pan outline on wax paper to fit it into the pan.Pan is buttered, and wax paper insert on bottom of pan is buttered.

      Melting The Bittersweet Chocolate

      Melt chopped bittersweet chocolate and a stick of butter in a double boiler OR in a metal bowl set over the top of a saucepan of lightly simmering water. Stir the chocolate occasionally as it melts. TIP: Be careful to not let ANY of the water underneath get into the chocolate or it will “seize up” (not good).

      Once the chocolate is completely smooth, remove the top pan or bowl from the heat. Now it’s time to add the remaining ingredients, one at a time to the melted chocolate and butter mixture.

      Bittersweet chocolate and butter is melted over a double boiler on stove.Butter and chocolate are melted until smooth then removed from heat.

      Preparing The Batter

      Once the pan is off the heat, whisk the granulated sugar into the melted chocolate. Let the mixture cool for one minute, then add the eggs, one at a time, whisking constantly while you add them.

      Once the eggs are blended in, sift the cocoa powder on top of the chocolate mixture, and whisk only until the cocoa powder has been combined into the batter.

      Granulated sugar is whisked into melted butter and chocolate mixture.Eggs are whisked into the flourless chocolate cake mixture.Cocoa powder is sifted, then whisked into the chocolate cake batter.

      Time To Bake The Flourless Chocolate Cake

      Now it’s time to bake the flourless chocolate cake! Yee Haw! Pour the batter into the prepared cake pan, and gently spread until it has been evenly dispersed in the pan.

      Place the cake pan on the middle rack of a preheated 375°F oven. Bake for 23-25 minutes, or until a toothpick inserted into the center of the cake comes out clean. Transfer the baked cake (still in the pan) to a wireless rack to cool for 5 minutes.

      Batter for the flourless chocolate cake is spread evenly into prepared cake pan.After baking, the cake cools for 5 minutes before inverting onto a platter.

      After the cake has rested for 5 minutes, it is time to “invert” (turn it upside down) onto a serving platter. To do this, place the platter upside down on top of the cake pan. Holding both the cake pan AND the platter tightly together, quickly flip them over. Once cake releases from the pan onto the platter, remove the cake pan, and peel off the wax paper.

      The cake is inverted onto a serving platter, and then the cake pan is removed.Wax paper is removed from cake after inverting it onto platter.

      Time To Serve The Flourless Chocolate Cake

      After the cake has cooled to room temperature, it’s time to enjoy it! We always enjoy this decadent dessert served with a scoop of vanilla ice cream. That in itself, makes for a wonderful, fudgy chocolate dessert that just about anyone will love.

      To make it extra special I garnish each serving with whipped cream, chocolate syrup, a fresh mint leaf, and some raspberries (or strawberry slices). Then it’s as “pretty as a picture” for special occasions, like a birthday or Valentines Day, etc. I think it’s worth the little bit more to jazz it up, cause, as they say, we “eat with our eyes first”, right? YUM.

      Flourless chocolate cake is served with ice cream, raspberries, and chocolate syrup.Whipped cream, chocolate syrup and mint leaf garnish the top of the flourless chocolate cake.

      I posted a lot of photos on this post to help you make this flourless chocolate cake absolutely perfect, but honestly, it’s one of the easiest cakes you can make. Sure hope you enjoy it, and trust you will make it for those you love. Have a great day, and come back soon!

      Looking For More CAKE Recipes?

      You can find all of my cake recipes in the Recipe Index, which is located at the top of the page. I have some delicious ones, 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: https://www.epicurious.com/recipes/food/views/flourless-chocolate-cake-14478

      Flourless Chocolate Cake
      Prep Time
      12 mins
      Cook Time
      23 mins
      Total Time
      35 mins
       

      Flourless Chocolate Cake is a decadent dessert with only 5 ingredients! Easy to make, it's a dense and fudgy cake, with incredible flavor!

      Category: Dessert
      Cuisine: American
      Keyword: flourless chocolate cake
      Servings: 8
      Calories Per Serving: 295 kcal
      Author: JB @ The Grateful Girl Cooks!
      Ingredients
      • 4 ounces bittersweet chocolate NOT unsweetened
      • ½ cup unsalted butter =1 stick
      • ¾ cup granulated sugar
      • 3 large eggs
      • ½ cup unsweetened cocoa powder + additional for sprinkling
      Instructions
      1. Preheat oven to 375°F. Grease bottom and sides of 8" cake pan with a small amount of butter, This helps cake release easily from pan once baked. Line bottom of pan with round piece of wax paper (cut to fit). Butter wax paper, as well.

      2. Cut chocolate into small chunks. Melt chocolate and butter in double boiler OR in metal bowl set over the top of a saucepan of lightly simmering water, (without getting any water into the chocolate). Stir chocolate until it's completely smooth, then remove pan of chocolate from the heat. Whisk granulated sugar into chocolate. Let cool for one minute, then add eggs, one at a time, whisking constantly while adding until combined. Sift cocoa powder onto chocolate mixture; whisk only until cocoa has been incorporated into batter.

      3. Pour batter into prepared cake pan; evenly spread in pan. Place on middle rack of a preheated 375°F oven. Bake for 23-25 minutes, or until toothpick inserted into center of cake comes out clean. Transfer cake (still in the pan) to wireless rack; cool for 5 minutes.

      4. After cake has rested 5 minutes, carefully "invert" it (turn it upside down) onto a serving platter. Peel off wax paper. Dust cake with additional sifted cocoa powder, if desired. Serve with ice cream, etc. Store leftover, cooled cake in an airtight container for up to a week. Enjoy!

      Nutrition Facts
      Flourless Chocolate Cake
      Amount Per Serving (1 slice (1/8 of total))
      Calories 295 Calories from Fat 171
      % Daily Value*
      Fat 19g29%
      Saturated Fat 11g69%
      Trans Fat 1g
      Cholesterol 101mg34%
      Sodium 31mg1%
      Potassium 192mg5%
      Carbohydrates 29g10%
      Fiber 3g13%
      Sugar 24g27%
      Protein 4g8%
      Vitamin A 463IU9%
      Calcium 30mg3%
      Iron 2mg11%
      * Percent Daily Values are based on a 2000 calorie diet.

      Here’s one more to pin on your Pinterest boards!Flourless Chocolate Cake is a decadent dessert with only 5 ingredients! Easy to make, it's a dense and fudgy cake, with incredible flavor!

      Chili-Lime Tortilla Chips (Air Fryer)

      Make a quick batch of crunchy Chili-Lime Tortilla Chips in an air fryer! Corn tortillas, lime juice, oil, and a few spices are all you need!
      Make a quick batch of crunchy Chili-Lime Tortilla Chips in an air fryer! Corn tortillas, lime juice, oil, and a few spices are all you need!

      Do you enjoy finding new recipes? I always love the search, and am thrilled when that search produces a recipe you will use again and again. A few months ago I stumbled upon a recipe online for making homemade tortilla chips in an air fryer! It sounded really interesting to me, so I made chili-lime tortilla chips (with a slight tweak or two), and they didn’t take much time at all!

      These tortilla chips are totally EASY to make, have great flavor, and are absolutely crispy (just how they should be, right?). Here’s how you can make them fairly quickly, using an air fryer:

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

      Make The Seasoning For the Chips

      The first thing you will need to do is mix together the simple seasoning sauce that will be used to coat the tortilla chips. The sauce is made using extra-virgin olive oil, fresh lime juice, chili powder, salt, and ground cumin.

      Place these ingredients in a small bowl, and whisk or stir until the ingredients are fully blended together.

      Olive oil, lime juice and spices are combined to make sauce for tortilla chips.Chili-Lime Sauce is ready to brush onto tortilla chips for cooking.

      Prepare The Corn Tortillas Before Air-Frying

      For this recipe, I use six, 5″ corn tortillas. Use a pastry brush to lightly brush the sauce onto both sides of each tortilla. Once that has been done, evenly stack all six seasoned tortillas directly on top of each other.

      Use a sharp knife to carefully slice the stack of tortillas in half, then cut each half stack in half. Got it? The stack of seasoned tortillas will be cut into four quarters of equal size.

      Each corn tortilla is brushed with the spicy sauce before cooking.A stack of seasoned tortillas is cut in half.Tortillas are cut into quarters before placing them into an air fryer.

      Cooking Chili-Lime Tortilla Chips In An Air Fryer

      Now it’s time to cook the chili-lime tortilla chips! Preheat your air fryer to 350°F. Once heated, place the tortilla quarters in the basket of the air fryer in a single layer. You will need to cook the chips in batches, because they need to have room for the hot air to circulate around them, to ensure they become crunchy. 

      Cook them at 350°F. for between 6-8 minutes. Different air fryer machines tend to vary in temperatures and the heat they produce, so it is best to keep an eye on the chips as they cook. This will help make sure they don’t burn. I would say definitely check them at the 5 minute mark, and then go from there, a little at a time, until they are lightly browned.

      Once done, remove the chili-lime tortilla chips from the air fryer and transfer to a wire rack to cool. The tortilla chips become more crunchy as they cool. Start another batch right away while the air fryer is still hot, and continue until all chips are cooked. 

      Cooking Chili-Lime Tortilla Chips in air fryer one batch at a time.

      Time To Enjoy Some Chili-Lime Tortilla Chips!

      Once the chili-lime tortilla chips have fully cooled down to room temperature, they’re ready to eat! The chips are crunchy, and taste really good, especially when served with salsa or guacamole. You can see in the photo below that they are crisp enough to hold the guacamole I whipped up the first time I made these chips!

      Store any leftover chips in an airtight bag or container. They will be at their peak of crispiness and freshness for about 5-6 days, if stored properly. Because this recipe makes a fairly small batch, we never seem to have too many leftovers… ha ha!

      Each seasoned, air fried chip is crunchy and ready for dipping!A plate of air fried chili-lime tortilla chips, served with guacamole.

      I sincerely hope you enjoy this recipe for air fryer chili-lime tortilla chips. We sure have enjoyed it! TIP: If you are not a fan of seasoned tortilla chips, you can simply brush the tortillas with olive oil and a sprinkling of salt, for a more traditional tortilla chip.

      Thank you for stopping by. I hope you have a wonderful day, and sincerely trust you will come back soon to explore more delicious recipes.

      Looking For More AIR FRYER Recipes?

      You can find all of my recipes in the Recipe Index, located at the top of the page. I have quite a few delicious air fryer 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

      Recipe adapted from: Leanne at: crumbtopbaking.com/air-fryer-tortilla-chips/

      Chili-Lime Tortilla Chips
      Prep Time
      5 mins
      Cook Time
      6 mins
      Total Time
      11 mins
       

      Make a quick batch of crunchy Chili-Lime Tortilla Chips in an air fryer! Corn tortillas, lime juice, oil, and a few spices are all you need!

      Category: Appetizer/Snack
      Cuisine: American
      Keyword: chili-lime tortilla chips
      Servings: 4 (6 chips per serving)
      Calories Per Serving: 118 kcal
      Author: JB @ The Grateful Girl Cooks!
      Ingredients
      • 6 5 inch corn tortillas
      • 1 Tablespoon extra virgin olive oil
      • ½ Tablespoon fresh lime juice
      • 1 teaspoon chili powder
      • ¼ teaspoon ground cumin
      • ¼ teaspoon salt
      Instructions
      1. Place olive oil, lime juice, chili powder, salt and ground cumin in a small bowl; whisk or stir until the ingredients are fully blended together.

      2. Use a pastry brush to lightly brush sauce onto both sides of each tortilla. Once that has been done, stack all six tortillas on top of each other. Using a sharp knife, carefully slice the stack of tortillas in half, then cut each half stack in half. The stack of seasoned tortillas will be cut into four quarters of equal size.

      3. Preheat air fryer to 350°F. Place the tortilla quarters in the basket of the air fryer in a single layer. NOTE: Cook chips in batches, because they need room for hot air to circulate around them, to ensure they become crunchy. Cook at 350°F. for 6-8 minutes. Air fryers tend to vary in temperature and heat they produce, so keep an eye on chips as they cook, to make sure they don't burn. Check them at the 5 minute mark, and then go from there, a little at a time, until lightly browned.

      4. Once done, remove tortilla chips from air fryer; transfer to a wire rack to cool. The tortilla chips become more crunchy as they cool. Start another batch right away while the air fryer is still hot; continue until all chips are cooked. Store any leftovers in airtight bag or container for up to 5-6 days. Enjoy!

      Nutrition Facts
      Chili-Lime Tortilla Chips
      Amount Per Serving (6 chips)
      Calories 118 Calories from Fat 45
      % Daily Value*
      Fat 5g8%
      Saturated Fat 1g6%
      Sodium 171mg7%
      Potassium 82mg2%
      Carbohydrates 18g6%
      Fiber 3g13%
      Sugar 1g1%
      Protein 2g4%
      Vitamin A 148IU3%
      Vitamin C 1mg1%
      Calcium 32mg3%
      Iron 1mg6%
      * Percent Daily Values are based on a 2000 calorie diet.

      Here’s one more to pin on your Pinterest boards!Make a quick batch of crunchy Chili-Lime Tortilla Chips in an air fryer! Corn tortillas, lime juice, oil, and a few spices are all you need!

      Pasta in Wine and Garlic Sauce

      Make delicious pasta in wine and garlic sauce in under 15 minutes! SIMPLE to make, then garnish with Parmesan cheese for a tasty main dish!
      Make delicious pasta in wine and garlic sauce in under 15 minutes! SIMPLE to make, then garnish with Parmesan cheese for a tasty main dish!

      Do you enjoy pasta dishes? We sure do… especially my husband! Today I want to share a super simple, but “oh so tasty” recipe for Pasta in Wine and Garlic Sauce. It is sooo good, and I’m confident you’re gonna enjoy it as much as we do.

      I love this recipe, because while fresh (or dried) pasta is cooking, you whip up a flavorful, EASY sauce to coat the pasta with as soon as it is finished. We try to have a meatless meal about once a week, and this one is pretty amazing! The sauce truly only takes a couple minutes to make while the pasta cooks, so the recipe definitely is “LOW MAINTENANCE!”

      That’s why this is such a great recipe. This pasta (and sauce) tastes wonderful, and is the perfect solution when you don’t have much time, motivation or energy to make dinner. We’ve all been there, right? You can even add cooked shrimp or chicken to this pasta if you need some added protein! Trust me, you really can’t hurt this dish!

      Do I Have To Use Fettucine Noodles For This Recipe?

      No. You do NOT have to use fettucine pasta. Use whatever type of pasta you have, fresh or dried. For these photos I used homemade fresh fettucine, but the recipe works perfectly with any type of fresh or dried pasta. I recently used a Christmas gift card to purchase pasta rolling attachments for my stand mixer, so I made some fettucine pasta to try the attachments out to “show off” this simple pasta in wine and garlic sauce recipe. Here’s how easy it is to make this dish:

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

      Prepare The Pasta

      Cook the pasta you will be using (dried or fresh) in boiling, heavily salted water, according to package directions. Continue until the pasta is cooked al dente. Please remember that fresh pasta takes less time to cook than dried pasta. You can make the sauce quickly while the pasta is cooking.

      Fresh homemade fettucine pasta cooking in salted, boiling water.

      Make The Wine And Garlic Sauce While Pasta Cooks

      Using a large saucepan or skillet, heat olive oil on medium heat. To the oil, add minced garlic, and red pepper flakes, and stir to combine. Cook this mixture for one minute, stirring often so the garlic doesn’t burn. 

      Garlic and red pepper flakes cook in hot oil before adding remaining ingredients.

      Add butter (cut into chunks), white wine, salt and black pepper. *NOTE: Use any type of dry white wine you want, including chardonnay, pinot grigio, sauvignon blanc, pinot gris, etc.

      Stir well as the butter melts, to combine the ingredients. Cook the sauce for two minutes on medium heat, and then remove the pan from the heat. BOOM! It’s DONE!

      A white wine, butter, and garlic sauce cooking in skillet.Sauce cooks for a couple minutes before adding it to hot cooked pasta.

      Time To Serve The Pasta In Wine And Garlic Sauce

      As soon as the pasta is done, drain off the water, and then pour the hot pasta back into the saucepan or skillet. Immediately pour the wine and garlic sauce over the hot pasta, and toss really well, to coat the noodles with the sauce.

      The pasta will not be “swimming” in the sauce- just make sure it’s all coated, so mix it well. Place the pasta in wine and garlic sauce into (or onto) serving bowls (or plates). Sprinkle with grated Parmesan cheese and chopped fresh parsley to garnish. If desired, you can also sprinkle on a few more red pepper flakes (if you want more “heat”), but that is optional!

      Pasta in wine and garlic sauce is served, garnished with Parmesan cheese and parsley.

      Because the pasta is not “doused” in sauce, it will tend to cool fairly quickly, so serve it immediately. TIP: Once pasta has been garnished with Parmesan and parsley, I like to put each portion into the microwave for 20-30 seconds to make sure it is served HOT! 

      Close up photo of pasta in wine and garlic sauce, served in a white bowl.

      I sure hope you enjoy this delicious pasta dish. We really do, and my husband loves to request this for dinner. What more could you want in a simple, meatless recipe? Full of flavor, filling, and easy to make in a flash… it’s a keeper!

      Looking For More PASTA Recipes?

      You can find all of my recipes in the Recipe Index, located at the top of the page. I have quite a few pasta recipes you’ll 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: julieblanner.com/white-wine-sauce/

      Pasta in Wine and Garlic Sauce
      Prep Time
      3 mins
      Cook Time
      4 mins
      Total Time
      7 mins
       

      Make delicious pasta in wine and garlic sauce in under 15 minutes! SIMPLE to make, then garnish with Parmesan cheese for a tasty main dish!

      Category: Main Course, Meatless Entree
      Cuisine: Italian
      Keyword: pasta in wine and garlic sauce
      Servings: 6
      Calories Per Serving: 488 kcal
      Author: JB @ The Grateful Girl Cooks!
      Ingredients
      For Sauce:
      • ¼ cup olive oil
      • 2 teaspoons minced garlic (fresh or jarred)
      • ½ teaspoon crushed red pepper
      • 5 Tablespoons butter (salted or unsalted)
      • ½ cup dry white wine (chardonnay/pinot grigio/sauvignon blanc)
      • 1 teaspoon salt
      • ½ teaspoon black pepper
      For Pasta:
      • 1 pound pasta (fresh or dried, any type) See NOTE below.
      • 1/3 cup freshly grated Parmesan cheese (for garnish)
      • ¼ cup fresh parsley, chopped (for garnish)
      Instructions
      1. Cook pasta (dried or fresh) in boiling, heavily salted water according to package directions. Continue until pasta is cooked al dente.

      Make Sauce While Pasta Cooks:
      1. Heat olive oil on medium in a large saucepan or skillet. Add garlic and red pepper flakes to the oil; stir to combine. Cook for 1 minute, stirring often so garlic doesn't burn. Add butter (cut in chunks), white wine, salt and black pepper. Stir as butter melts, to combine ingredients. Cook for 2 minutes on medium heat, then remove pan from heat.

      To Serve:
      1. When pasta is done, drain off water; pour pasta back into saucepan/skillet. Immediately pour sauce over hot pasta; toss well to coat pasta with sauce. Portion pasta into (or onto) serving bowls (or plates). Sprinkle with Parmesan and parsley. You can also sprinkle with a few red pepper flakes (if you want more "heat"), but that's optional! Serve hot, and enjoy. *Store any leftover pasta in a sealed container for up to 5-7 days. Reheat in microwave.

      Recipe Notes

      NOTE: Fresh pasta cooks the quickest, and is reflected in the cooking time. Dried pasta (any type may be used) will take longer to cook to al dente firmness, but is perfectly okay to use!

      Nutrition Facts
      Pasta in Wine and Garlic Sauce
      Amount Per Serving (1 (1/6th of total))
      Calories 488 Calories from Fat 189
      % Daily Value*
      Fat 21g32%
      Saturated Fat 8g50%
      Cholesterol 30mg10%
      Sodium 566mg25%
      Potassium 210mg6%
      Carbohydrates 58g19%
      Fiber 3g13%
      Sugar 2g2%
      Protein 12g24%
      Vitamin A 600IU12%
      Vitamin C 4mg5%
      Calcium 89mg9%
      Iron 1mg6%
      * Percent Daily Values are based on a 2000 calorie diet.

      Here’s one more to pin on your Pinterest boards!Make delicious pasta in wine and garlic sauce in under 15 minutes! SIMPLE to make, then garnish with Parmesan cheese for a tasty main dish!

      Roasted Italian Veggie Medley

      Roasted Italian Veggie Medley is yummy broccoli, carrots, and red peppers covered with Italian spices, baked, and topped with Parmesan cheese.
      Roasted Italian Veggie Medley is yummy broccoli, carrots, and red peppers covered with Italian spices, baked, and topped with Parmesan cheese.

      Roasted vegetables are so delicious! There’s something magical that happens when fresh veggies are roasted, rather than being boiled in water. There is more depth to their flavor, and the vegetables slightly caramelize on the outside, which makes it my favorite way to fix them. 

      This roasted Italian veggie medley is very simple to prepare. It uses three fresh veggies: broccoli, carrots, and sweet, red bell peppers. The veggies are drizzled with olive oil and then seasoned with an Italian-inspired spice mix before baking. The finished veggies are topped with finely grated Parmesan cheese before serving, which adds another layer of FLAVOR. Here’s how to make this simple side dish:

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

      Make The Seasoning Mix

      Making the seasoning mix is ridiculously EASY! Measure Italian seasoning, salt, garlic powder, onion powder, black pepper and a pinch of red pepper flakes into a tiny dish. Stir well, to combine spices, then set aside.

      An Italian-inspired seasoning mix is combined in a small dish.

      Prepare The Veggies For Baking

      Peel, slice off the ends, then cut six medium-sized carrots in half lengthwise. Once sliced in half lengthwise, cut the carrots into 1½-2 inch slices. Cut the broccoli into florets, then cut the red bell pepper into bite sized chunks, after removing the seeds. Arrange the veggies in a single layer on a large baking sheet.

      Drizzle the veggies with olive oil, and toss, to lightly coat all sides. Sprinkle the reserved spice mixture over the top of the vegetables, evenly distributing all the seasoning.

      The vegetables are drizzled with olive oil before seasoning.Italian spice mixture is sprinkled over olive oil-drizzled veggies on baking sheet.

      Bake The Seasoned Veggies

      Roast the veggies, uncovered, in a preheated 400°F oven for 10 minutes. Remove the baking sheet from the oven, and quickly turn the veggies over, to roast the other side. Make sure to keep the veggies in a single layer.

      Seasoned vegetables are baked in an oven for ten minutes before turning.

      Place the veggies back into the oven and continue roasting them for 10 more minutes, and then they should be done (and tender). Remove the baking sheet from the oven, and quickly transfer the hot roasted Italian veggie medley to a serving plate or bowl.

      Immediately grate Parmesan cheese over the top of the veggies before serving. The heat from the vegetables will help melt the Parmesan cheese.

      Flipping the veggies halfway through baking time helps roast both sides.

      Serve the Roasted Italian Veggie Medley

      Serve the roasted Italian veggie medley as soon as you have the cheese grated on top. I love to finely grate the cheese from a wedge of fresh Parmesan I usually keep in our refrigerator. It adds a nice additional layer of Italian flavor to this simple dish. YUM!
      TIP: If using bagged, pre-grated Parmesan, you might need to pop the dish in the microwave to help melt the cheese. 

      Roasted Italian Veggie Medley is served, topped with finely grated Parmesan cheese.Grated Parmesan cheese garnishes the top of the roasted Italian veggie medley.

      And there you have it… a lovely vegetable medley side dish, without a whole lot of work! I hope you will find the time to give this delicious dish a try. Pretty confident you will enjoy it, as we did. It is a wonderful and versatile side dish, which beautifully compliments a wide variety of chicken, fish, pork OR beef dishes.

      The recipe, as written below, make four side servings, but can be EASILY doubled to serve more! Have a wonderful day, and thank you for stopping by. I sincerely hope you will come back again soon.

      Looking For More VEGGIE Recipes?

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

      You Can Also Find Me On Social Media:

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

      Author's signature

      Roasted Italian Veggie Medley
      Prep Time
      10 mins
      Cook Time
      20 mins
      Total Time
      30 mins
       

      Roasted Italian Veggie Medley is yummy broccoli, carrots, and red peppers covered with Italian spices, baked, and topped with Parmesan cheese.

      Category: Side Dish, Vegetable Dish
      Cuisine: American
      Keyword: Roasted Italian Veggie Medley
      Servings: 4
      Calories Per Serving: 143 kcal
      Author: JB @ The Grateful Girl Cooks!
      Ingredients
      For Italian Spice Mix:
      • teaspoons Italian seasoning
      • ½ teaspoon garlic powder
      • ½ teaspoon onion powder
      • ½ teaspoon salt
      • ¼ teaspoon black pepper
      • 1 pinch red pepper flakes (optional)
      For Rest Of Dish:
      • 5 medium carrots , peeled
      • 3 cups broccoli florets , approx. 1/2 head broccoli
      • ½ large red bell pepper
      • 2 Tablespoons extra virgin olive oil
      • 3 Tablespoons finely grated Parmesan cheese
      Instructions
      1. Preheat oven to 400°F.

      2. Measure Italian seasoning, salt, garlic powder, onion powder, black pepper and a pinch of red pepper flakes into a tiny dish. Stir well, to combine spices; set aside.

      3. Peel, slice off ends, then cut carrots in half lengthwise, then cut carrots into 1½-2 inch long slices. Cut broccoli into florets; cut red bell pepper into bite sized chunks, after removing the seeds. Arrange veggies in a single layer on a large baking sheet. Drizzle with olive oil, and toss, to lightly coat all sides. Evenly sprinkle spice mix over top of vegetables.

      4. Roast veggies, uncovered, at 400°F. for 10 minutes. Remove from oven; quickly turn veggies over, to roast other side, keeping them in a single layer. Place veggies back into oven; bake 10 more minutes, or until fork-tender. Remove from oven; transfer hot veggies to serving dish. Immediately grate Parmesan cheese over the top of the veggies before serving. Enjoy!

      Nutrition Facts
      Roasted Italian Veggie Medley
      Amount Per Serving (1 (1/4 of total))
      Calories 143 Calories from Fat 81
      % Daily Value*
      Fat 9g14%
      Saturated Fat 2g13%
      Cholesterol 3mg1%
      Sodium 425mg18%
      Potassium 512mg15%
      Carbohydrates 14g5%
      Fiber 5g21%
      Sugar 6g7%
      Protein 4g8%
      Vitamin A 13851IU277%
      Vitamin C 92mg112%
      Calcium 111mg11%
      Iron 1mg6%
      * Percent Daily Values are based on a 2000 calorie diet.

      Here’s one more to pin on your Pinterest boards!Roasted Italian Veggie Medley is yummy broccoli, carrots, and red peppers covered with Italian spices, baked, and topped with Parmesan cheese.

       

       

      Easy Homemade Enchilada Sauce

      Make a batch of Easy Homemade Enchilada Sauce in 10 minutes to use to make your favorite enchiladas, with this step by step EASY tutorial.
      Make a batch of Easy Homemade Enchilada Sauce in 10 minutes to use to make your favorite enchiladas, with this step by step EASY tutorial.

      Do you like enchiladas? We sure do in our family! I typically keep a large can of store-bought enchilada sauce (for backup) in our pantry, but many times I forget to buy another one once it’s gone. If you’re like me, you don’t want to stop everything and run to the grocery store for one item (especially during Covid-19, right?). Have no fear!

      It is so very simple to make it right at home. It’s a cinch to make 4 cups (32 ounces) of easy homemade enchilada sauce in only a few minutes! A LARGE can of enchilada sauce at the store is 28 ounces, so this recipe will give you a bit more that that (and it freezes well), so it’s a win-win.

      Today I want to show you, step by step, how EASY it is to make this flavorful enchilada sauce. I found the handwritten recipe in my old recipe box, but there was no source noted to give credit where it is due! I’ve had the recipe for many years, and let me tell you, this is one great tasting red enchilada sauce! Here’s how to make it:

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

      What Ingredients Will I Need To Make The Sauce?

      The ingredients you will use to make this delicious enchilada sauce are olive oil, flour, cocoa, tomato paste, sugar, water, and fresh garlic. You will also use the following spices to add the perfect flavor: chili powder, salt, oregano, basil, thyme, and ground cumin.

      A collection of the ingredients used to make this enchilada sauce.

      How To Make Easy Homemade Enchilada Sauce

      Heat olive oil in a large saucepan on medium-low heat. Add flour, cocoa powder, salt, chili powder, sugar, minced fresh garlic, oregano, basil, cumin and thyme into a large saucepan. Stir these ingredients together until blended.

      The mixture will be very thick and will be dark brown in color. Perfect! Cook for 1 minute on medium-low heat, stirring often.

      Ingredients for the sauce are combined, then cooked until slightly thickened.Ingredients for easy homemade enchilada sauce are stirred before water is added.

      Whisk or stir a small (6 oz.) can of tomato paste and 3 cups of water into the mixture until fully combined. Cook the easy homemade enchilada sauce on medium heat (uncovered) for 5-6 minutes. Stir often while it cooks. The enchilada sauce will thicken slightly as it cooks.

      Once the sauce is slightly thickened, it is ready to be put to good use in a favorite enchilada recipe. That’s it! See how easy it is to make this sauce? 

      Sauce is cooked until blended and slightly thickened.Easy Homemade Enchilada Sauce is now ready to use in recipes.

      Time To USE Easy Homemade Enchilada Sauce!

      I like to use a good flavored red sauce for my Easy Cheesy Enchiladas, and this sauce is perfect for that! Simply pour a base of the sauce on the bottom of the dish, add rolled filled enchiladas, and top them with more sauce, cheese and onions before baking. YUMMO!

      A baking dish of enchiladas covered in easy homemade enchilada sauce.

      After baking, I serve enchiladas (made with my easy homemade enchilada sauce) with dollops of sour cream and some chopped fresh cilantro. They’re delicious, and this wonderful homemade sauce plays a large part of that.

      Baked enchiladas ready to serve, garnished with sour cream and cilantro.

      I hope you will consider trying this easy to make homemade enchilada sauce. It really does taste GREAT! Any leftover sauce freezes well, so even if I only make 4-5 enchiladas for my husband and myself, I know I always have sauce ready for another round in our freezer.

      Thank you so much for stopping by today. I hope you have a wonderful day, filled with love, laughter, and encouragement. Please come back for another visit soon to find more delicious recipes to make for those you love.

      Looking For More MEXICAN-INSPIRED  Recipes?

      You can find all of my recipes in the Recipe Index, located at the top of the page. I have quite a few Mexican-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: unknown (old recipe found written on a recipe card from years ago)

      EASY Homemade Enchilada Sauce
      Prep Time
      5 mins
      Cook Time
      5 mins
      Total Time
      10 mins
       

      Make a batch of Easy Homemade Enchilada Sauce in 10 minutes to use to make your favorite enchiladas, with this step by step EASY tutorial.

      Category: Sauce
      Cuisine: Mexican
      Keyword: easy homemade enchilada sauce
      Servings: 12 (1/3 cup per serving)
      Calories Per Serving: 66 kcal
      Author: JB @ The Grateful Girl Cooks!
      Ingredients
      • ¼ cup extra virgin olive oil
      • 3 Tablespoons all purpose flour
      • 6 cloves fresh garlic finely minced
      • 1 Tablespoon chile powder
      • 1 Tablespoon cocoa powder
      • 1 Tablespoon salt
      • ¼ teaspoon dried oregano
      • ¼ teaspoon dried thyme
      • ¼ teaspoon ground cumin
      • ¼ teaspoon dried basil
      • 2 teaspoons sugar
      • 6 ounces tomato paste (canned)
      • 3 cups water
      Instructions
      1. Heat olive oil on medium-low heat in a large saucepan. Add flour, cocoa, salt, chili powder, sugar, garlic, oregano, basil, cumin and thyme to pan. Stir until blended. Mixture will be thick and dark brown in color. Cook for 1 minute on medium-low heat, stirring often.

      2. Whisk or stir tomato paste and water into the mixture until fully combined. Cook sauce on medium heat (uncovered) for 5-6 minutes. Stir often while it cooks. The enchilada sauce will thicken slightly as it cooks.

      3. Once sauce has slightly thickened, remove from heat, and use in your favorite recipes. Sauce may be frozen, if stored in a sealed, airtight container. Thaw fully before using.

      Recipe Notes

      The recipe makes approx. 4 cups enchilada sauce. Caloric calculation is made based on using 1/3 cup per portion.

      Nutrition Facts
      EASY Homemade Enchilada Sauce
      Amount Per Serving (1 (1/3 cup portion))
      Calories 66 Calories from Fat 45
      % Daily Value*
      Fat 5g8%
      Saturated Fat 1g6%
      Sodium 708mg31%
      Potassium 169mg5%
      Carbohydrates 6g2%
      Fiber 1g4%
      Sugar 2g2%
      Protein 1g2%
      Vitamin A 414IU8%
      Vitamin C 4mg5%
      Calcium 12mg1%
      Iron 1mg6%
      * Percent Daily Values are based on a 2000 calorie diet.

      Here’s one more to pin on your Pinterest boards!Make a batch of Easy Homemade Enchilada Sauce in 10 minutes to use to make your favorite enchiladas, with this step by step EASY tutorial.