The Grateful Girl Cooks!

18
Feb
2024

Chocolate Chip Bagels

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Make homemade NY-style Chocolate Chip Bagels at home. They’re filled with mini chocolate chips, and are absolutely delicious! Recipe makes 8.

Do you enjoy bagels? We REALLY do, and over the years I have made quite a few varieties of them. I always make them NY style which means you boil the bagels first, BEFORE baking them.

This technique gives the bagels a wonderful, chewy texture, which is the trademark of a great bagel, in my opinion! Add lots of mini semi-sweet chocolate chips inside, and you’ve got yourself a fantastic bagel!

These chocolate chip bagels taste wonderful, and honestly, they are fairly simple to make, with only a few kitchen ingredients. Once you make a batch successfully, you may never go back to store-bought! Here’s how to make them.

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

Make The Bagel Dough

Dissolve yeast and granulated sugar in ½ cup of very warm water (110°F / 43.33°C). If the water is too hot, it can “kill off” the yeast (and you do NOT want that!). Once dissolved, let the mixture rest for about 5 minutes.

After 5 minutes, you should see tiny bubbles forming on top, which indicate the yeast is “good and alive”. Hooray, because that is a GOOD thing!

In a large bowl (or a stand mixer bowl), combine all purpose flour and salt. Make a “deep well” in the center of the flour mixture, then slowly pour the yeast liquid into the “well”. Add the remaining ½ cup of water at this time, as well.

Use an electric mixer with a dough hook (*see note below) to incorporate the yeast mixture and water into the flour mixture. The dough will be fairly sticky and thick when it has been combined.

*NOTE: If you don’t have a dough hook, no problem! Simply knead the dough by hand, incorporating the liquid into the dough until fully combined. Yes, it is a bit messy, but you’ll get it done.

STIR the mini chocolate chips in until they are evenly distributed in the dough. Transfer the dough from the bowl onto a floured work surface.

Knead, Then Let The Dough Rise

Knead the dough, using the palms of your hands for 3-5 minutes, rotating the dough as you knead it. Sprinkle dough and/or surface with additional flour (if necessary) so it doesn’t stick.

When done, the dough should be soft and elastic, and shaped in a nice, round ball. Grease or spray a large bowl on the bottom and sides, and place the dough ball in it.

Flip the dough over so that both sides have some of the spray or grease on them. Cover the bowl with plastic wrap and place it in a warm place, free from drafts.

Shape And Cut The Dough

Let the dough rise until it has doubled in size (about 1½ hours). Turn the dough out onto a lightly floured surface, and lightly sprinkle the top of the dough with flour, as well. Lightly shape the dough into a circle.

Use a sharp knife (or pizza cutter) to divide the dough into 8 portions (approx. the same size). It’s easy to cut them into equal-sized wedges before rolling them into a ball.

Remove a piece and shape it into a ball, by pulling the edges of the dough to the underside of the dough, resulting in a smooth ball.

With floured hands, take both of your thumbs and press into the center of each dough ball. Form a hole, and stretch the hole slightly to form a bagel shape. You can even pick up the bagel and enlarge the hole from the bottom.

Place the bagels on parchment or wax paper once they’re formed. Repeat until all 8 bagels are done, then cover them with a dish towel, and let the dough rest for 30 minutes.

TIP: Keep the holes open in the dough. You may need to stretch the holes out as the dough rests and slightly rises.

Boil The Bagels

While the dough rests, preheat your oven to 425°F / 218.33°C. Bring a large stockpot of water to a rolling boil.

Boil the bagels (3 at a time) for about 3 minutes, turning them over halfway after 1½ minutes. The bagels should float to the top of the water when done.

When they finish boiling, transfer the bagels to a large, ungreased baking sheet, leaving space between each one. Repeat until all the bagels have been boiled.

Bake The Chocolate Chip Bagels

Bake the chocolate chip bagels at 425°F. for 20-24 minutes, or until they’re cooked through and are nicely browned on top.

Serve The Chocolate Chip Bagels

Transfer the chocolate chip bagels from the baking sheet to a wire rack to cool down a bit, before slicing or serving.

Once sliced in half, you can clearly see all those yummy chocolate chips inside the bagels. We usually slice them in half and broil them in the oven, then slather them with soft cream cheese. YUM!

We absolutely love these chocolate chip bagels. They turn out looking like store bought bagels, and they are wonderfully chewy and delicious, wither plain or toasted!

I hope you have the chance to make these scrumptious chocolate chip bagels. It sure costs less to make eight homemade bagels than it currently costs to buy them at a bakery!

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

Looking For More BAGEL Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have a great variety of bagel recipes to choose from, including:

Want More Recipes? Get My FREE Newsletter!

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

There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
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↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Chocolate Chip Bagels

Prep Time

30 mins

Cook Time

22 mins

INACTIVE Prep Time (dough rising)

2 hrs

Total Time

2 hrs 52 mins

Make homemade NY-style Chocolate Chip Bagels at home. They're filled with mini chocolate chips, and are absolutely delicious!

Category: Bread, Breakfast, Snack

Cuisine: All Cuisines

Keyword: chocolate chip bagels

Servings: 8

Calories Per Serving: 342 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

2¼ teaspoons active dry yeast = one 0.25 oz. pkg.
2 Tablespoons granulated sugar
1¼ cups warm water (at 110℉), divided ** see NOTE below
3½ cups all purpose flour
1½ teaspoons salt
¾ cup mini semi-sweet chocolate chips

US Customary - Metric

Instructions

Whisk yeast and granulated sugar in ½ cup of warm water (110°F / 43.33°C). Once dissolved, let rest for 5 minutes. You should see bubbles form on top, which indicate the yeast is alive.
In a large bowl (or stand mixer bowl), combine flour and salt. Make a "deep well" in center of the flour; pour yeast liquid into the "well", then add remaining ½ cup warm water. Use electric mixer with a dough hook (* see NOTE below) to incorporate yeast mixture and water. Dough will be thick (and sticky). *NOTE: If you don't have a dough hook, knead the dough by hand, incorporating liquid into the dough until fully combined. STIR in chocolate chips until evenly distributed. Transfer dough onto a lightly floured surface.
Knead the dough for 3-5 minutes, using palms of your hands, rotating dough as you knead. Sprinkle dough and/or surface with flour (if necessary) so it doesn't stick. When done, dough should be soft and elastic, and shaped in a nice, round ball. Grease / spray a large bowl on bottom and sides; place dough ball in it. Flip dough over so both sides have spray or grease. Cover bowl with plastic wrap; place bowl in a warm spot, free from drafts.
Let dough rise until doubled in size (about 1½ hours). Turn dough out onto a lightly floured surface; lightly sprinkle dough with flour, as well. Gently shape dough into a circle. Use knife (or pizza cutter) to divide into 8 equal size pieces.
Shape each piece into a ball, by pulling the edges of the dough to the underside , resulting in a smooth ball. With floured hands, take both thumbs and press into the center of each dough ball. Form a hole, and stretch the hole slightly to form a bagel shape. You can pick up the bagel and enlarge the hole from the bottom. Place bagels on parchment or wax paper once formed. Repeat until all bagels are done. Cover them with a dish towel, and let rest for 30 minutes. TIP: Keep holes open in bagels. You may need to re-stretch holes as dough rests and slightly rises.
While dough rests, preheat oven to 425°F / 218.33°C. Bring large stockpot of water to a rolling boil. Boil bagels (3 at a time) for a total of 3 minutes, flipping them over after 1½ minutes. Bagels should float to the top when done. Transfer boiled bagels to a large, ungreased baking sheet, leaving space between each.
Bake at 425°F. for 20-24 minutes, or until cooked through and golden brown. Transfer bagels to wire rack to cool, before slicing or serving. Enjoy!

Nutrition Facts

Chocolate Chip Bagels

Amount Per Serving (1 bagel)

Calories 342 Calories from Fat 81

% Daily Value*

Fat 9g14%

Saturated Fat 5g31%

Trans Fat 0.02g

Polyunsaturated Fat 0.5g

Monounsaturated Fat 3g

Cholesterol 1mg0%

Sodium 442mg19%

Potassium 193mg6%

Carbohydrates 57g19%

Fiber 3g13%

Sugar 11g12%

Protein 7g14%

Vitamin A 11IU0%

Vitamin C 0.003mg0%

Calcium 24mg2%

Iron 4mg22%

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

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15
Feb
2024

Szechuan Shrimp Stir-Fry

categories: Asian, Main Dishes, Seafood

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Szechuan Shrimp Stir-Fry is a delicious meal for four, featuring shrimp, a variety of fresh vegetables, cooked in an Asian-inspired sauce.

If you’re looking for an absolutely delicious Asian main dish, may I suggest this one for Szechuan Shrimp Stir-Fry? I use a sauce from another of my recipes, then added my own touch using lots of fresh veggies to make a delicious stir-fry.

Yes, the ingredient list is fairly long, but please don’t let that stop you from making this dish. Most of the ingredients are the variety of fresh veggies used and the ingredients for the sauce which gives everything its great flavor!

The recipe itself is very straightforward to make: You stir the sauce ingredients together (super-easy), cook veggies, cook shrimp, combine all, heat and serve.

Your prep work (chopping veggies, mostly) will result in an amazing Asian-inspired dinner I truly believe you’re gonna LOVE! Here’s how to make this yummy meal.

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

Make The Szechuan Sauce

The homemade Szechuan sauce is the powerhouse flavor for this entire dish, and it is incredibly simple to make.

Stir dry sherry (or cooking sherry), soy sauce, sugar, salt, ketchup, sweet chili sauce, and red pepper flakes together in a bowl until the sugar dissolves. Set the bowl aside. That’s it… I told you it was EASY!

Cook The Vegetables

Heat olive oil on Medium-High heat in a large skillet or wok. Once the oil is really hot (but not smoking) add the vegetables.

For this recipe I use broccoli, celery, cauliflower, carrot, and red and yellow bell peppers. All of them are prepared ahead of time by separating into small florets, slicing and/or or chopping, which can be done ahead of time!

Stir-fry the veggies for 4-5 minutes, stirring often until they become crisp-tender. Once done, transfer them out of the pan and into a bowl. Set aside.

Don’t rinse off the pan (or wok). This is the same pan you will finish the entire stir-fry in, so keep it handy on the stove top.

About The Shrimp

I use frozen, tail-off, peeled and deveined pre-cooked large shrimp for this recipe, and thaw them. This is a very convenient way to save time and effort in preparing the shrimp!

Once the shrimp have thawed, drain off any accumulated liquid, then pat them dry with paper towels before proceeding with the recipe.

On Your Mark, Get Set… And Go!

Get all the ingredients ready to go before beginning to make the whole stir-fry. Once you’re at this point, the cooking will go very quickly, so it’s important to have everything ready to go!

Time To Make The Stir-Fry

Heat olive oil on Medium-High in the large skillet (or wok). Add the shrimp, green onions, and minced ginger and cook, stirring often for 2-3 minutes.

Add minced garlic to the shrimp, and continue to cook for another minute, stirring often so the garlic doesn’t burn and become bitter.

Now add the previously cooked veggies back into the skillet, and stir to combine these ingredients. Cook until heated through (1-2 minutes).

Pour the Szechuan sauce into the skillet, and stir, to fully coat all the shrimp and vegetables with sauce. Continue to cook for about 1-2 minutes, or until everything is fully heated through.

Once heated through, the Szechuan Shrimp Stir-Fry is ready to serve and be enjoyed!

Serve The Szechuan Shrimp Stir-Fry

Serve the stir-fry over hot steamed rice OR cooked noodles, whichever you prefer. There is enough stir-fry for four servings, so divide it evenly between four bowls or plates.

OPTIONAL GARNISH: If desired, garnish each portion with white sesame seeds and/or additional sliced green onions before serving.

We enjoy Szechuan shrimp stir-fry served over steamed white rice. The well-seasoned stir-fry pairs well with bland white rice, which also soaks up some of the sauce!

I really hope you enjoy this recipe… we sure do! It will keep for 1-2 days in the refrigerator after cooking, and can easily be reheated in a microwave.

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

Looking For More SHRIMP Recipes?

You can find ALL of my recipes in the Recipe Index, located at the top of the page. I have a nice variety of recipes featuring shrimp, including:

Want More Recipes? Get My FREE Newsletter!

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

There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
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↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Szechuan Shrimp Stir-Fry

Prep Time

15 mins

Cook Time

10 mins

Total Time

25 mins

Szechuan Shrimp Stir-Fry is a delicious meal for four, featuring shrimp, a variety of fresh vegetables, cooked in an Asian-inspired sauce.

Category: Main Dish, Seafood

Cuisine: Asian

Keyword: Szechuan shrimp stir-fry

Servings: 4

Calories Per Serving: 237 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For Szechuan Sauce:

2 Tablespoons dry sherry or sherry cooking wine
2 Tablespoons soy sauce
2½ Tablespoons ketchup
2 Tablespoons sweet chili sauce (i.e. Mae Ploy)
2 teaspoons granulated sugar
1 teaspoon red chili pepper flakes
½ teaspoon salt

For Vegetables:

1 Tablespoon olive oil
¾ cup broccoli florets
½ cup cauliflower florets
½ cup sliced celery
1 medium carrot peeled, thinly sliced
½ red bell pepper chopped
½ yellow bell pepper chopped

For Shrimp:

1 pound large cooked shrimp peeled, deveined, tail off
1 Tablespoon olive oil
¼ cup sliced green onion (stem and bulb, thinly sliced)
2 Tablespoons fresh minced ginger
2 teaspoons minced garlic

For Optional Garnish: sesame seeds/ additional green onion slices

US Customary - Metric

Instructions

Stir sherry, soy sauce, sugar, salt, ketchup, sweet chili sauce, and red pepper flakes together in a bowl until sugar dissolves. Set aside.
Heat oil on Medium-High heat in large skillet or wok. Once hot (but not smoking) add vegetables. Stir-fry 4-5 minutes, stirring often until they're crisp-tender. Transfer veggies out of skillet into a bowl. Set aside. Don't rinse pan (or wok).
Pat thawed, drained shrimp dry with paper towels.
Heat oil on Medium-High in large skillet (or wok). Add shrimp, green onions, and minced ginger; cook, stirring often, for 2-3 minutes. Stir in minced garlic; continue to cook for 1 minute, stirring often so garlic doesn't burn. Add cooked veggies, stirring until combined. Cook until ingredients are heated through (1-2 minutes).
Pour sauce into skillet and stir, to coat shrimp/vegetables with sauce. Continue to cook 1-2 minutes, or until everything is heated through. Remove from heat.
Serve over hot rice OR cooked noodles. OPTIONAL: If desired, garnish each serving with sesame seeds and/or additional sliced green onions. Enjoy!

Recipe Notes

NOTE: Caloric calculation does not include rice or noodles, as the type or quantity you use may vary.

Nutrition Facts

Szechuan Shrimp Stir-Fry

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

Calories 237 Calories from Fat 72

% Daily Value*

Fat 8g12%

Saturated Fat 1g6%

Trans Fat 0.01g

Polyunsaturated Fat 1g

Monounsaturated Fat 5g

Cholesterol 183mg61%

Sodium 925mg40%

Potassium 643mg18%

Carbohydrates 17g6%

Fiber 2g8%

Sugar 10g11%

Protein 25g50%

Vitamin A 3465IU69%

Vitamin C 71mg86%

Calcium 110mg11%

Iron 1mg6%

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

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12
Feb
2024

Chocolate Covered Krispie Hearts

categories: Chocolate, Desserts, Holidays!

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Make Chocolate Covered Krispie Hearts for Valentines Day or any time! Chewy treats covered in chocolate are a fun way to say “I Love You”.

It seems like most people still enjoy traditional Rice Krispy treats, right? These chewy, decadent little snacks have been around since my childhood, and they’re a classic treat kids of all ages enjoy!

I decided to experiment and make a small amount in heart shapes for Valentines Day and cover them with chocolate. For fun, I made some hearts red-colored and some a traditional chocolate color!

After making the treats, I cut them out with a heart-shaped cookie cutter and covered each heart with melted chocolate. The two types of chocolate I use are red chocolate candy melts and milk chocolate candy melts, which can be purchased at most large craft stores.

Top the chocolate covered hearts with a few colorful sprinkles as garnish, and they’re done! These delicious treats stay chewy and crispy on the inside, with a festive, colorful outside coating! YUM! Here’s how to make chocolate covered krispie treats.

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

Make The Marshmallow Topping

Melt 1½ Tablespoons of butter on LOW heat in a large, non-stick saucepan. Add 3 cups of miniature marshmallows to the melted butter, and stir them in, covering them with butter.

Stir the marshmallows constantly as they cook on LOW. They will begin to break down as they are heated, but keep stirring!

When the marshmallows are almost completely melted (about 95%), remove the pan from the heat, so they don’t become scorched on the bottom.

Add The Rice Cereal Then Shape The Mixture

Immediately stir in 3 cups of crispy rice cereal. The mixture will be VERY thick, but keep stirring until all the cereal is coated.

Fit a piece of parchment or wax paper in an 8″x8″ baking dish, leaving some paper hanging over the edges. Spray the paper with non-stick spray. Pour the hot marshmallow mixture into the dish, and shape the mixture into a square (about 1″ thick) in the dish.

TIP: Use another piece of sprayed parchment/ wax paper to lightly press down and compact the mixture as you shape it. This lets you shape the square without hot marshmallow mixture sticking to your hands.

Cut Out Hearts And Decorate!

Lift the edges of the paper up and lift the square form up and out of the baking dish, and let this mixture cool, uncovered, for 10-12 minutes.

After it cools, it’s time to cut out the heart shapes. Use a small heart-shaped cookie cutter to cut as many “hearts” out of the cereal mixture as possible.

NOTE: I get 10-12 hearts with my cookie cutter, but the quantity you get will depend on the size cookie cutter YOU use. Re-shape mixture (if necessary) and continue to cut out more.

Place the heart-shaped treats back onto the paper after cutting them out. Let them rest for 45 minutes, because they need to be very firm and hold their shape before covering them with chocolate.

Cover The Krispie Hearts With Chocolate

Melt the chocolate according to package instructions, adding a Tablespoon of vegetable shortening, because it helps thin the chocolate a bit.

Once the chocolate is melted and smooth, dip each heart, one at a time, covering it on all sides. Use a spoon to help cover it with chocolate, and let any excess chocolate drip back into the bowl.

Place each heart back on the paper once chocolate-covered, and immediately add colored sprinkles to it while the chocolate is still warm before dipping the next heart.

NOTE: You may need to re-warm the chocolate if it begins to thicken, because the hearts are easier to cover when the chocolate is fairly thin.

After the chocolate hardens, take a small sharp knife and trim/clean up the heart around the bottom edges to remove any excess chocolate.

Time To Enjoy Chocolate Covered Krispie Hearts

The chocolate covered krispie treats are ready to be served and enjoyed, once the chocolate has hardened! Set them out on a platter, and let everyone dig in!

They are delicious, and will keep for 2-3 days at room temperature covered with plastic wrap. What I mean is… they will keep 2-3 days IF they don’t all get gobbled up first!

I hope you enjoy these unique little treats. While I made them specifically for Valentines Day, any time of year is a good time to share these cute heart-shaped desserts with those you love!

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

Looking For More Recipes For Valentines Day?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have a few recipes that would be wonderful for Valentines Day, including:

Want More Recipes? Get My FREE Newsletter!

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

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

Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
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0 from 0 votes

Chocolate Covered Krispie Hearts

Prep Time

20 mins

Cook Time

0 mins

Inactive "Resting" Time

1 hr

Total Time

1 hr 20 mins

Make Chocolate Covered Krispie Hearts for Valentines Day or any time! Chewy treats, covered in chocolate are a fun way to say "I Love You".

Category: Dessert

Cuisine: American

Keyword: chocolate covered krispie hearts

Servings: 10 (approx. 10-12)

Calories Per Serving: 348 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1½ Tablespoons butter
3 cups miniature marshmallows
3 cups crisp rice cereal
12 ounces chocolate candy melts* *see Note below
1 Tablespoon vegetable shortening
colored candy sprinkles (optional, but a nice touch) as desired

US Customary - Metric

Instructions

Melt butter on LOW heat in large, non-stick saucepan. Add marshmallows; stir well, to combine.
Cook on LOW, stirring constantly, until marshmallows are almost completely melted (about 90%). Remove pan from heat. Immediately stir in rice cereal until coated. Mixture will be VERY thick.
Fit parchment or wax paper in an 8"x8" baking dish, leaving paper hanging over edges. Lightly spray with non-stick spray. Pour hot marshmallow mixture into dish. Shape mixture into a square (approx.1" thick) in the dish. TIP: Use another sprayed piece of parchment/ wax paper to lightly press down and compact mixture. This helps form a square without hot marshmallow mixture sticking to your hands.
Lift the edges of the paper up and out of the baking dish. Let mixture cool, uncovered, for 10 minutes. Use a heart-shaped cookie cutter to cut as many "hearts" out of mixture as possible. NOTE: I get 10-12 hearts with the cookie cutter I use, but the quantity you get will depend on the size cookie cutter YOU use. Place hearts back onto the paper to rest after cutting them out.
Melt the chocolate candy melts according to package instructions, adding a Tablespoon of vegetable shortening, to thin the chocolate a bit.
Dip hearts, one at a time, covering it on all sides. Use a spoon to help cover them with chocolate. Let excess chocolate drip back into bowl. Place heart back on the paper once covered. Immediately add colored sprinkles while chocolate is still warm, before dipping the next heart. NOTE: You may need to re-warm chocolate if it begins to harden or thicken, because the hearts are easier to cover when chocolate is fairly thin.
Once chocolate has firmly set, take a sharp knife and trim (clean up) the hearts around bottom edges to remove any excess chocolate. Serve and enjoy!

Recipe Notes

Note: If using one color of chocolate melts only, it will take a 12 oz bag. If making red and chocolate colors, you will use approx. ½ bag of each color or variety.

Nutrition Facts

Chocolate Covered Krispie Hearts

Amount Per Serving (1 g)

Calories 348 Calories from Fat 153

% Daily Value*

Fat 17g26%

Saturated Fat 15g94%

Trans Fat 0.2g

Polyunsaturated Fat 0.5g

Monounsaturated Fat 1g

Cholesterol 5mg2%

Sodium 92mg4%

Potassium 8mg0%

Carbohydrates 47g16%

Fiber 1g4%

Sugar 36g40%

Protein 3g6%

Vitamin A 52IU1%

Calcium 49mg5%

Iron 2mg11%

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

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09
Feb
2024

Chicken Green Chile Enchiladas

categories: Chicken, Main Dishes, Mexican / Southwestern

7 Shares

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Delicious Chicken Green Chile Enchiladas are filled with shredded chicken, 3 cheeses, green chiles, and are covered in green sauce (makes 8)!

Do you enjoy enchiladas? We LOVE them, and I make several kinds (cheese, pork, beef and chicken). This recipe is one I came up with many years ago, and continue to make for my husband and I.

The recipe is simple enough. Combine the filling ingredients, fill eight medium sized flour tortillas, place in pan, and cover with green enchilada sauce and more cheese. After baking them, the finished enchiladas taste wonderful!

I try to cook the chicken ahead of time, then the preparation of these yummy, cheesy chicken enchiladas goes really quickly. Here’s how to make chicken green chile enchiladas. I think you’re going to enjoy them!

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

Shred Cooked Chicken

This recipe for enchiladas requires 2 cups of shredded chicken. I simply boil boneless chicken breasts in water until fully cooked, and try to cook them ahead of time.

Once cooked, drain and then shred the chicken using two forks OR put them in a Kitchen Aid mixer, and let the machine do the work!

Have you ever tried shredding chicken with a Kitchen Aid mixer before? It’s so easy. Put the cooked chicken in the bowl, and turn it on from low progressing to medium speed and in a very short time, the chicken will be shredded!

Prepare The Enchilada Filling

Place the shredded chicken, softened cream cheese, diced green chiles, jack cheese, and cheddar cheese in a medium sized mixing bowl.

Add cumin, onion powder and garlic powder. Use a fork to mix these ingredients until fully combined. Take a tiny bite, then season with salt and pepper, to suit your taste.

Fill the Enchiladas

Before filling the enchiladas, spoon enough of the green enchilada sauce into a rimmed baking pan to barely cover the bottom (approx. 3-4 Tablespoons). If using smaller baking dishes, you may have to use two pans for the enchiladas (see my 2nd photo below).

Fill eight medium sized flour tortillas with the chicken mixture by evenly dividing it between the tortillas. NOTE: This “typically” is about 3-4 Tablespoons of chicken filling per enchilada.

Spoon the chicken mixture in a strip down the middle of each tortilla. Roll the tortilla around the filling, and then place the filled tortillas, seam side down into the prepared baking pan.

Evenly divide the remaining green enchilada sauce over the top of each of the enchiladas, spreading it, to cover.

Bake The Chicken Green Chile Enchiladas

Sprinkle the chicken green chile enchiladas with the reserved jack and cheddar cheeses. Now it’s time to cook them.

Bake the enchiladas at 375°F (covered) for 20-22 minutes, removing the foil halfway through the baking time. When done, the cheese on top will be melted, and the sauce should be bubbly around the edges of the pan.

Serve The Chicken Green Chile Enchiladas

Transfer the baking pan(s) from the oven to a wire rack, and let the enchiladas cool for a couple minutes before removing them from the pan.

Use a spatulas (or two, if needed) to transfer the chicken green chile enchiladas onto individual plates. If desired, garnish the enchiladas with sour cream, guacamole, and/or cilantro.

The garnishes are your choice, of course. Honestly, these enchiladas are good just the way they are, so many times we don’t add a thing to them! Serve them while they are hot… and enjoy!

I hope you have the chance to make these enchiladas, and trust you will enjoy them as much as we do. They’re really tasty!

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

Looking For More Mexican/Southwestern Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have some delicious Mexican and Southwestern-style recipes to check out, including:

Want More Recipes? Get My FREE Newsletter!

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

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

Find Me On Social Media:

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

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Chicken Green Chile Enchiladas

Prep Time

15 mins

Cook Time

20 mins

Total Time

35 mins

Delicious Chicken Green Chile Enchiladas are filled with shredded chicken, 3 cheeses, green chiles, and are covered in green sauce (makes 8)!

Category: Main Dish

Cuisine: Mexican, Southwestern

Keyword: chicken green chile enchiladas

Servings: 8 enchiladas

Calories Per Serving: 320 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

2 cups cooked, shredded chicken breast
8 ounces light cream cheese softened
4.5 ounces chopped green chiles (canned)
1 cup grated cheddar cheese **DIVIDED USE
1 cup grated jack cheese **DIVIDED USE
¼ teaspoon garlic powder
¼ teaspoon onion powder
¼ teaspoon ground cumin
salt and pepper, to taste
8 medium flour tortillas
10 ounces green enchilada sauce (canned)

US Customary - Metric

Instructions

Preheat oven to 375℉. Spoon enough enchilada sauce into a 9"x13" baking pan to barely cover the bottom (approx. 3-4 Tablespoons). Set aside.
Place shredded chicken, cream cheese, green chiles, ¾ cup of jack cheese, and ¾ cup of cheddar cheese in a medium sized mixing bowl. Add cumin, onion powder and garlic powder. Use a fork to mix until combined. Take bite; season with salt and pepper, as desired.
Fill tortillas with chicken mixture, evenly dividing it between 8 tortillas. NOTE: This "typically" is about 3-4 Tablespoons filling per enchilada. Spoon chicken mixture in a strip down the middle of each tortilla. Roll the tortilla around the filling; place seam side down in prepared baking pan.
Evenly divide remaining enchilada sauce over the top of the enchiladas, spreading to cover. Sprinkle with remaining ¼ cup jack cheese and ¼ cup cheddar cheese. Cover pan with aluminum foil.
Bake enchiladas at 375°F (covered) for 20-22 minutes, removing the foil halfway through baking time. When done, cheese should be melted, enchiladas are heated through, and sauce is bubbly around edges of the pan.
Transfer pan to a wire rack; let enchiladas cool 1-2 minutes before removing them from the pan. Use a spatula (or two) to transfer enchiladas onto plates. If desired, garnish with sour cream, guacamole, and/or cilantro. Serve and enjoy!

Nutrition Facts

Chicken Green Chile Enchiladas

Amount Per Serving (1 enchilada)

Calories 320 Calories from Fat 153

% Daily Value*

Fat 17g26%

Saturated Fat 9g56%

Trans Fat 0.01g

Polyunsaturated Fat 1g

Monounsaturated Fat 4g

Cholesterol 66mg22%

Sodium 1011mg44%

Potassium 289mg8%

Carbohydrates 21g7%

Fiber 2g8%

Sugar 5g6%

Protein 20g40%

Vitamin A 675IU14%

Vitamin C 7mg8%

Calcium 300mg30%

Iron 2mg11%

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

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06
Feb
2024

Blackberry French Toast Cups

categories: Breakfast

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Make delicious Blackberry French Toast Cups in an oven OR an air fryer. They’re easy to make, and are decadent, single serving breakfasts.

Every now and then I make French toast cups for our breakfast. They are a delicious, occasional TREAT we really enjoy, and I’ve been making them in different variations for years.

I came up with this version because I wanted to use some of our blackberries last summer. What I like about this dish is you make it the night BEFORE you’ll be serving it, and refrigerate it overnight. The next morning, all you will need to do is bake and serve!

I have included instructions for cooking this recipe in a traditional oven or an air fryer. Both are convenient, trusted methods which can be used to make this yummy breakfast.

The recipe (as written) makes two servings, but can easily be doubled or tripled, etc. Here’s how to make Blackberry French Toast Cups.

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

Butter And Fill The Ramekins

The first thing you need to do is prepare the ingredients for overnight “refrigeration”. Yes, you need to plan ahead for this recipe! Make it up the night before you want to enjoy it for breakfast the next morning. Here’s how:

Butter the bottom and sides of 2 oven-safe ramekins. The ramekins I use are a standard size, about 4½ wide by 2″ tall.

Cut some 1-2 day old, fairly stale Italian bread into bite-sized cubes, leaving the crusts ON the bread. You will need 2 cups total. Divide HALF the bread cubes between the 2 ramekins, reserving the rest for a second layer.

IMPORTANT: The reason for using stale bread is that it has become slightly hardened, which allows it to soak in an egg mixture overnight without becoming so soggy that it falls apart into MUSH.

Add The Blackberries In Layers

Gently stir ½ teaspoon lemon juice and 1 teaspoon granulated sugar into the blackberries until the sugar dissolves. Add HALF of the blackberries on top of the bread cubes, dividing them evenly between the ramekins.

Repeat with a second layer of bread cubes, and another layer of blackberries, until the ramekins are full.

Mix And Add The Egg Filling

In a medium bowl, place the eggs, vanilla, milk, and 2 teaspoons granulated sugar. Whisk these ingredients together with a fork or wire whisk until they’re well blended.

Carefully pour the egg mixture into the ramekins, evenly dividing it between the two dishes. The mixture should come very close to the top of the ramekins.

Time To Chill!

Use a spoon or fork to lightly press the bread cubes down into the egg mixture. You want as many of the bread cubes covered with the liquid as possible.

Cover the ramekins tightly with plastic wrap, and place them in the refrigerator overnight (at least 6 hours). The bread cubes will soak up some of the liquid overnight.

Remove the ramekins from the fridge about 15 minutes before baking, to take off some of the chill. Remove the plastic wrap, and press the bread cubes back down into any remaining liquid. Preheat your oven to 375°F. during this time.

Bake Or Air-Fry The Blackberry French Toast Cups

Now It’s time to cook the Blackberry French Toast Cups! They can be cooked using a traditional oven OR an air-fryer. When baking, place a sheet of foil underneath, to catch any spills (for easy cleanup).

To Cook In An Oven: Preheat oven to 375°F. Bake for 30 minutes, or until a toothpick inserted into the middle comes out free of “batter”. The French toast cups should be nice and golden brown on top.

To Cook In An Air Fryer: Preheat air fryer to 350° F. Place ramekins carefully into the basket, being careful not to spill. Cook for 13 minutes, then reduce the temperature to 250°F, and cook 3 more minutes, or until a toothpick inserted into the middle comes out free of “batter”. The French toast cups should be nicely browned on top.

IMPORTANT: Since air fryer AND oven temps can vary with different manufacturers, be sure to check on the French toast cups occasionally toward the end of the cooking time, to ensure they do not overcook.

Serve And Enjoy!

Once they’ve finished cooking (either method), transfer the ramekins to a wire rack to cool for a few minutes. Sift powdered sugar over the top of each ramekin before serving.

We think they taste best when they’ve had time to cool a bit, and we like to eat them warm, but not blazing hot!

My husband likes to eat his right out of the ramekin, with only sifted powdered sugar. I prefer to slide a butter knife around the edges of the ramekin and remove the French toast cup from the ramekin.

Serve the blackberry French toast cups with powdered sugar, maple syrup or pancake syrup (whatever you prefer). Grab a fork, dig in, and enjoy this delicious breakfast treat!

I hope you have the chance to make this dish, and trust you will like it as much as we do! The recipe can easily be doubled or tripled to meet your needs.

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

Looking For More FRENCH TOAST RECIPES?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have some delicious French toast recipes, including:

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0 from 0 votes

Blackberry French Toast Cups

Prep Time

10 mins

Cook Time

30 mins

Overnight Refrigeration (6-8 hours)

6 hrs

Total Time

6 hrs 40 mins

Make delicious Blackberry French Toast Cups in an oven OR an air fryer. They're easy to make, and are decadent, single serving breakfasts.

Category: Breakfast

Cuisine: American

Keyword: blackberry French toast cups

Servings: 2

Calories Per Serving: 385 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1 teaspoon butter softened (for ramekins)
2 cups Italian bread cubes (stale-2 or 3 days old) cut in 1" cubes
¾ cup blackberries (if frozen, thaw/drain)
1 teaspoon granulated sugar
½ teaspoon lemon juice

For Egg Batter:

3 large eggs
1 cup 1% milk
2 teaspoons granulated sugar
1 teaspoon vanilla extract

Serve With: powdered sugar, maple syrup or pancake syrup

US Customary - Metric

Instructions

Butter bottom and sides of 2 oven-safe ramekins (4½" wide by 2" tall).
Cut bread into 1" cubes (can leave crusts on). Divide HALF the bread cubes evenly between the ramekins, reserving other half for a 2nd layer.
Gently combine lemon juice and 1 tsp. sugar with blackberries until sugar dissolves. Place HALF the blackberries on top of the bread cubes, dividing them evenly between ramekins. Add 2nd layer of remaining bread cubes, and 2nd layer of remaining blackberries, until ramekins are full. Set aside.
Place eggs, vanilla, milk, and 2 tsp. sugar in a medium bowl; whisk until fully blended. Pour into the ramekins, evenly dividing between the two. Liquid should come very close to the top of the ramekins.
Use a spoon or fork to press bread cubes down into egg mixture, covering as many as possible with liquid. Cover ramekins with plastic wrap; refrigerate overnight (at least 6 hours). Remove ramekins from refrigerator 15 minutes before baking. Remove plastic wrap; press bread cubes down into any remaining liquid. Preheat oven during this time.
To Cook In Oven: Preheat oven to 375°F. Bake for 30 minutes, or until a toothpick inserted in the middle comes out free of “batter”. The French toast cups should be nice and golden brown on top.
To Cook In Air Fryer: Preheat air fryer to 350° F. Place ramekins carefully into the basket, being careful not to spill. Cook 13 minutes, then reduce temperature to 250°F. Cook 3 more minutes, or until a toothpick inserted in the middle comes out free of “batter”. The French toast cups should be nicely browned on top.
IMPORTANT: Air fryer/Oven temps can vary widely- check for doneness occasionally toward the end of cooking time, so they don't overcook.
Transfer ramekins to a wire rack; cool a few minutes. Serve in the ramekin or after removing it from the dish (use knife around edges to help remove it). Serve with sifted powdered sugar, maple syrup or pancake syrup, and enjoy!

Nutrition Facts

Blackberry French Toast Cups

Amount Per Serving (1 serving)

Calories 385 Calories from Fat 180

% Daily Value*

Fat 20g31%

Saturated Fat 10g63%

Trans Fat 0.2g

Polyunsaturated Fat 3g

Monounsaturated Fat 6g

Cholesterol 290mg97%

Sodium 273mg12%

Potassium 444mg13%

Carbohydrates 33g11%

Fiber 4g17%

Sugar 24g27%

Protein 16g32%

Vitamin A 814IU16%

Vitamin C 12mg15%

Calcium 207mg21%

Iron 2mg11%

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

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03
Feb
2024

Ham And Parmesan Gnocchi

categories: Main Dishes, Pork

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Ham and Parmesan Gnocchi with spinach is a simple, filling main dish. It’s easy to make (with pre-made gnocchi) and is absolutely delicious!

Looking for a quick meal to serve after a busy day? I hope you’ll try this recipe for Ham and Parmesan Gnocchi. The recipe (for 4) comes together in hardly no time at all, and is filling and delicious.

Thanks to the convenience of store-bought potato gnocchi, this recipe is a cinch to make, with minimal effort. Basically you will boil the gnocchi, then add it to a cooked ham, onion, garlic, butter, spinach, Parmesan and cream mixture.

Can you multi-task? If you boil the gnocchi while you are preparing the rest of the dish, this dish will only take about 15 minutes from start to finish!

It’s a simple, tasty recipe I believe you’ll enjoy! Here’s how to make Ham and Parmesan Gnocchi.

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

Cook The Butter, Ham and Onions

Melt 5 Tablespoons butter on Medium heat in a large skillet. Once the butter has melted, add cubed ham and diced onion.

Cook this until the onions become translucent in color and tender, stirring often. This usually will take about 3-4 minutes.

Cook The Gnocchi

TIP: Packaged gnocchi only takes a few minutes to cook. If you boil the water for the gnocchi in a separate pan while melting the butter in step #1, you can save time by multi-tasking!

While the onions and ham are cooking, cook the gnocchi in boiling water, according to the package directions. Gnocchi is done cooking when they float to the top of the boiling water.

Time To Add The Baby Spinach

Once you begin cooking the gnocchi, go back to the skillet with the ham and onion. Add fresh baby spinach leaves to the skillet, and stir to combine the ingredients.

As the spinach leaves begin wilting from the heat, add a heaping teaspoon of minced garlic and stir to combine. Be careful to not let the garlic burn or it will become bitter.

Time To Add The Cooked Gnocchi

When the spinach is fully wilted (1-2 minutes), add the cooked and drained gnocchi to the skillet, and stir again, until combined.

Stir 3 Tablespoons of heavy whipping cream and 3 Tablespoons of grated Parmesan cheese into the gnocchi. Stir well, until the sauce is covering the other ingredients.

Season with a little black pepper. You can taste the gnocchi and then add salt, if desired. I find the Parmesan cheese and ham add enough saltiness, but it’s your choice.

Serve The Ham And Parmesan Gnocchi

Continue cooking only until everything is heated through, and then transfer the hot Ham and Parmesan Gnocchi to a serving bowl.

Garnish the gnocchi with additional Parmesan cheese, if desired. Serve immediately while hot, and enjoy this delicious main dish. It tastes wonderful!

I hope you have the chance to try this delicious meal, and trust you (and those you love) will enjoy it as much as we do.

Thank you for stopping by today. I’m so grateful you did, and invite you to come back again soon for more family-friendly recipes. Take care, may God bless you, and have a GREAT day!

Looking For More GNOCCHI Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have several delicious recipes featuring gnocchi, including:

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I publish a newsletter 2 times per month (1^st and 15^th) with lots of recipes, tips, etc..
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0 from 0 votes

Ham And Parmesan Gnocchi

Prep Time

5 mins

Cook Time

10 mins

Total Time

15 mins

Ham and Parmesan Gnocchi with spinach is a simple, filling main dish. It's easy to make (with pre-made gnocchi) and is absolutely delicious!

Category: Main Dish

Cuisine: All Cuisines

Keyword: ham and Parmesan gnocchi

Servings: 4

Calories Per Serving: 451 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

5 Tablespoons butter
2 Tablespoons chopped yellow onion
1½ cups cooked ham (cut in cubes)
1½ cups fresh baby spinach
1¼ teaspoons minced garlic
4 Tablespoons heavy whipping cream
4 Tablespoons grated Parmesan cheese
½ teaspoon ground black pepper
salt and additional Parmesan for garnish (if desired)
16 ounces potato gnocchi (some pkgs. may be 17.5 ounces)

US Customary - Metric

Instructions

TIP: Packaged gnocchi only takes a few minutes to cook. If you boil the water for the gnocchi in a separate pan while melting the butter in step #1, you can save time by multi-tasking!
Melt butter on Medium heat in a large skillet. Add ham and onion. Cook until onions are translucent and tender, stirring often (3-4 minutes).
While cooking ham/onions, cook gnocchi in a saucepan of boiling water, according to pkg. directions. Drain well, when done.
Add baby spinach to skillet; stir to combine. As spinach wilts, add garlic; stir to combine. Don't let garlic burn or it becomes bitter. When spinach is fully wilted (1-2 minutes), add the cooked, drained gnocchi; stir to combine.
Stir whipping cream and Parmesan cheese into the gnocchi, until sauce covers all ingredients. Season with pepper. Taste and add salt, if desired. Cook only until heated through.
Transfer gnocchi to a serving bowl. Garnish with additional Parmesan, if desired. Serve immediately. Enjoy!

Nutrition Facts

Ham And Parmesan Gnocchi

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

Calories 451 Calories from Fat 225

% Daily Value*

Fat 25g38%

Saturated Fat 14g88%

Trans Fat 1g

Polyunsaturated Fat 1g

Monounsaturated Fat 7g

Cholesterol 90mg30%

Sodium 1087mg47%

Potassium 224mg6%

Carbohydrates 43g14%

Fiber 3g13%

Sugar 1g1%

Protein 15g30%

Vitamin A 1758IU35%

Vitamin C 14mg17%

Calcium 99mg10%

Iron 5mg28%

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

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30
Jan
2024

Blueberry Banana Bread

categories: Breads, Breakfast

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Make three mini-loaves of Blueberry Banana Bread in under 45 minutes! Filled with juicy blueberries, this is a great snack or breakfast!

Today I want to share with you a recipe to make three loaves of yummy blueberry banana bread. I’ve made many loaves of banana bread and blueberry bread over the years, but finally decided last Fall to combine the two in a recipe! DUH!

Not quite sure why I’ve not thought of this combination before, but oh well! Bananas and blueberries pair wonderfully in this delicious bread, and the easy recipe yields enough batter to bake 3 small loaves. Here’s how to make blueberry banana bread.

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

Prepare The Batter

Before making the batter, preheat your oven to 350°F. and prepare 3 mini-loaf pans by generously spraying or greasing them on the bottom and sides.

To make the batter, sift flour, granulated sugar, baking powder, salt and baking soda in a large mixing bowl. Gently stir in blueberries until incorporated into the “dry ingredients”.

NOTE: You can use fresh OR frozen blueberries for this recipe. If you are using FROZEN blueberries, do NOT thaw them before adding.

In a separate bowl, mash the ripe bananas very well (until chunk-free), then add a large egg, vegetable oil and fresh lemon juice.

Stir until these ingredients have been fully combined (and are fairly smooth). Once combined, add these “wet ingredients” to the bowl of dry ingredients.

Gently stir until the banana mixture has been incorporated into the batter. Don’t overmix. The finished batter for the blueberry banana bread will be very thick.

Bake The Blueberry Banana Bread

Divide the batter evenly into the prepared mini-loaf pans, and top each loaf with additional blueberries (optional, but good!). These additional blueberries will decorate the top of each baked loaf nicely, when done.

Place the loaf pans on the middle rack of the preheated oven. Bake at 350°F. for 30-35 minutes OR until a toothpick inserted in the top/middle of the loaves comes out clean. The loaves should also be nicely browned on top.

NOTE: See the NOTES section in the printable recipe card below for baking time if using this recipe to make one 9″ x 5″ loaf of this bread.

Time To Enjoy Some Blueberry Banana Bread!

Transfer the loaf pans to a wire rack, and let the blueberry banana bread cool 12-15 minutes before removing the loaf from the pan.

Once they’ve cooled, run a butter knife around all the inside edges of the pans. Invert a plate on top of a loaf, then holding the platter and loaf pan tightly together, turn them upside down.

This should release the bread from the pan. If the bread fails to release from the pan, turn it back over, let it rest a few more minutes, then try again.

Let the blueberry banana bread cool slightly on the wire rack before slicing the loaf for serving. Cool the loaf completely before wrapping for storage or gift giving.

Who Wants A Slice Of Blueberry Banana Bread?

With three mini-loaves, you have the option of eating them all, storing them, or giving them as gifts. It’s your choice! I like to enjoy one loaf, freeze a loaf for later, and give one to family or friends.

To serve, slice a loaf into your desired thickness, spread butter on a warm piece, and take a big bite! YUM… it is so delicious!

NOTE: The calorie calculation given in the printable recipe card below is for one whole mini-loaf of this bread, because some people like THICK slices, while others prefer a THIN slice. Again… this is your choice!

I hope you enjoy this delicious blueberry banana bread, whether it’s for a light snack or breakfast! You can freeze this bread as well, as long as it is tightly wrapped and stored in an airtight container.

Thanks for stopping by today, and I invite you to come back soon for more family friendly recipes. Take care, may God bless you, and have a GREAT day!

Looking for More “Sweet” BREAD Recipes?

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

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1^st and 15^th) with lots of recipes, tips, etc..
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0 from 0 votes

Blueberry Banana Bread

Prep Time

10 mins

Cook Time

30 mins

Total Time

40 mins

Make three mini-loaves of Blueberry Banana Bread in under 45 minutes! Filled with juicy blueberries, this is a great snack or breakfast!

Category: Bread/Breakfast, Snack

Cuisine: All Cuisines

Keyword: blueberry banana bread

Servings: 3 mini-loaves

Calories Per Serving: 715 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

2 cups all purpose flour
½ cup granulated sugar
2 teaspoons baking powder
¾ teaspoon salt
½ teaspoon baking soda
1 cup blueberries if frozen, do NOT thaw
1 cup mashed very ripe bananas approx. 2 medium
¼ cup vegetable oil
1 large egg
1 Tablespoon fresh lemon juice

Additional Blueberries (15-20) For Garnishing Top Of Loaves (optional, but nice!)

US Customary - Metric

Instructions

Preheat oven to 350°F. Generously spray or grease 3 mini-loaf pans on the bottom and sides. **See NOTE section below if making one large 9x5 loaf.**
Sift flour, sugar, baking powder, salt and baking soda in a large bowl. Gently stir in blueberries until incorporated. Set aside. NOTE: If using FROZEN blueberries, do NOT thaw them before adding.
In separate bowl, mash ripe bananas very well (until chunk-free); add egg, oil and lemon juice. Stir until fully combined (and fairly smooth). Add this to the flour mix. Gently stir until banana mixture is incorporated. Don't overmix; batter is thick.
Divide batter evenly into 3 prepared mini-loaf pans; top each loaf with more blueberries, if desired. Place pans on middle rack of oven. Bake at 350°F. for 30-35 minutes OR until toothpick inserted in the top of loaves comes out clean. Bread should be nicely browned on top.
Transfer pans to a wire rack; cool 12-15 minutes before removing loaf from pan. Once cooled, run a butter knife around inside edges of the pans. Invert a plate on top of a loaf, then holding platter and loaf pan tightly together, turn them upside down. This "should" release bread from pan. If bread fails to release, turn it back over, let it rest a few more minutes, then try again. Let bread cool slightly on wire rack before slicing and serving. Enjoy!

Recipe Notes

NOTES: The caloric calculation given is for 1 whole mini-loaf of bread. Calories per serving will depend on the thickness of your slices.

**If you wish to use a large 9"x 5" loaf pan to make ONE loaf of this bread, bake for 55-60 minutes. Check it at 50 minutes for doneness, then continue baking until toothpick comes out clean.**

Nutrition Facts

Blueberry Banana Bread

Amount Per Serving (1 mini-loaf)

Calories 715 Calories from Fat 189

% Daily Value*

Fat 21g32%

Saturated Fat 4g25%

Trans Fat 0.1g

Polyunsaturated Fat 11g

Monounsaturated Fat 5g

Cholesterol 62mg21%

Sodium 793mg34%

Potassium 694mg20%

Carbohydrates 123g41%

Fiber 5g21%

Sugar 48g53%

Protein 12g24%

Vitamin A 165IU3%

Vitamin C 13mg16%

Calcium 145mg15%

Iron 5mg28%

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

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27
Jan
2024

Roasted Veggie Orzo Salad

categories: Salads, Vegetable Dishes

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Make Roasted Veggie Orzo Salad for lunch or dinner! Orzo pasta, broccoli, carrots, cauliflower, zucchini, etc. are mixed in Italian dressing.

Today I want to share a recipe I created for a delicious orzo salad with Italian dressing and lots of roasted vegetables! It can be enjoyed for dinners or quick lunches as a main dish or as a side dish.

The salad has 4 cups of seasoned, fresh roasted veggies in it, and you can use any combo of fresh veggies you enjoy, as long as you have 4 total cups of bite sized vegetables. I love to include many colorful vegetables with different textures, for a beautiful salad!

When I make this dish, I typically use broccoli, cauliflower, zucchini, red and green bell pepper strips, baby carrots and red onion slices. The amount of each of these ingredients can be adjusted to suit your personal taste OR you can make it using other fresh veggies you enjoy.

You can’t really hurt this simple recipe, folks! It’s delicious, and will keep several days in the refrigerator, so we can have it around for a quick bite. Here’s how to make Roasted Veggie Orzo Salad.

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

What Veggies To Use?

For this recipe I use a TOTAL of 4 cups of chopped vegetables, which includes baby carrots, broccoli, cauliflower, red onion, zucchini, and red & green bell peppers. All are cut into bite sized portions.

NOTE: It’s important to note that this combination of vegetables adds lots of color AND flavor to the salad. However, you can use your own combination of fresh vegetables if you prefer. Keep the total amount of chopped veggies at 4 cups!

Roast The Veggies

The first thing you will need to do is prepare the vegetables for roasting (cut/slice, etc.). Put all the prepped veggies in a large bowl, drizzle with olive oil and toss, until the vegetables are covered with the olive oil.

Now season the veggies with salt, pepper, and garlic powder, then gently toss again, until the seasonings are evenly distributed. Place the seasoned veggies in a single layer on a large baking sheet.

Roast the veggies at 375°F. for 20-24 minutes. Halfway through the baking time, turn the veggies over in the pan, and then continue roasting.

When done, the vegetables should be lightly caramelized on the outside, and tender to the bite. Let them cool to room temperature, once done.

Cook The Orzo Pasta

While the vegetables are baking, prepare the orzo pasta according to the package directions. This involves cooking the pasta for approx. 9 minutes in boiling, salted water until done (easy!).

Once done, remove the pan from the heat, and drain the pasta, rinsing it with cold water to stop the cooking process.

After draining all the water from the cooked orzo, put the cooled orzo in a large serving bowl. Now it’s time to create the roasted veggie orzo salad.

Make The Salad

Add the cooled, roasted vegetables to the bowl of orzo. Stir gently, to combine the veggies with the pasta.

Pour Italian salad dressing over the veggies and pasta, and toss to fully combine all the ingredients. I like to use the salad dressing shown below (no- I’m not paid to endorse this product), but any well-seasoned Italian salad dressing will be perfectly fine to use.

NOTE: You want the salad ingredients to be well coated with Italian dressing, but not floating in it. I usually begin by adding ¼ cup of salad dressing and toss. Add more salad dressing and adjust to taste, as needed.

Cover the bowl with plastic wrap and refrigerate the roasted veggie orzo salad for at least 30 minutes before serving.

As the salad cools, the pasta will absorb some of the Italian dressing. If desired, add a little bit more dressing to the salad when you’re ready to serve it, to suit your own taste.

Serve The Roasted Veggie Orzo Salad

Once the salad has had time to chill, it’s ready to serve. It is a wonderful side dish, but can also be enjoyed as a meatless main dish, too!

TIP: Remember to take a quick bite before serving, and add a little more salad dressing (if necessary) to suit your personal taste!

I hope you have the opportunity to make this roasted veggie orzo salad, and trust you (and those you love) will enjoy it, too!

Thanks for stopping by today. Please come back again soon for more family-friendly recipes. Take care, may God bless you, and have a GREAT day!

Looking For More SALAD Recipes?

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

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0 from 0 votes

Roasted Veggie Orzo Salad

Prep Time

10 mins

Cook Time

20 mins

Refrigeration (inactive prep)

30 mins

Total Time

1 hr

Make Roasted Veggie Orzo Salad for lunch or dinner! Orzo pasta, broccoli, carrots, cauliflower, zucchini, etc. are mixed in Italian dressing.

Category: Main Dish, Salad, Side Dish

Cuisine: All Cuisines

Keyword: roasted veggie orzo salad

Servings: 4

Calories Per Serving: 222 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

Vegetables: 4 cups total fresh veggies (I use red onion, baby carrots, broccoli, cauliflower, zucchini, red & green peppers)

4 cups fresh vegetables (your combination-see above) sliced or cut into bite sized florets/pieces
2 teaspoons extra virgin olive oil
½ teaspoon salt
½ teaspoon ground black pepper
½ teaspoon garlic powder
1 cup orzo pasta (uncooked)
¼ cup Italian salad dressing

US Customary - Metric

Instructions

Preheat oven to 375℉.
Put prepared veggies in a large bowl. Drizzle with olive oil; toss, until veggies are covered with oil. Season with salt, pepper, and garlic powder; gently toss again. Place veggies in a single layer on a large baking sheet.
Roast veggies at 375°F. for 20-24 minutes. Halfway through baking time, turn veggies over in the pan; continue roasting, until lightly caramelized on the outside, and tender to the bite. Remove; cool to room temperature, once done.
While vegetables bake, prepare orzo according to package directions. Once done, remove pan from heat. Drain pasta, rinsing with cold water to stop the cooking process. Put well-drained orzo in large serving bowl.
Add cooled, roasted vegetables to the orzo. Stir gently, to combine. Pour Italian salad dressing over veggies/pasta; toss to combine. NOTE: You want salad ingredients to be well coated with Italian dressing, but not floating in it. Try adding about ¼ cup of salad dressing first and toss, then add more salad dressing, adjusting to taste, as needed.
Cover bowl with plastic wrap; refrigerate salad at least 30 minutes before serving. As the salad cools, the orzo will absorb some of the Italian dressing. Take a bite. If needed, add a bit more dressing right before serving, to suit your taste. Enjoy!

Recipe Notes

NOTE: The caloric calculation is a "basic" estimate because a variety of vegetables and/or salad dressings may be used. For the benefit of this "general calculation" I used 2 cups broccoli and 2 cups cauliflower. Obviously the combination (and individual quantity) of vegetables and Italian dressing you choose to use in this dish will yield a slightly different caloric value.

Nutrition Facts

Roasted Veggie Orzo Salad

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

Calories 222 Calories from Fat 27

% Daily Value*

Fat 3g5%

Saturated Fat 1g6%

Polyunsaturated Fat 0.5g

Monounsaturated Fat 2g

Sodium 1872mg81%

Potassium 385mg11%

Carbohydrates 41g14%

Fiber 3g13%

Sugar 3g3%

Protein 7g14%

Vitamin A 285IU6%

Vitamin C 65mg79%

Calcium 42mg4%

Iron 1mg6%

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

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22
Jan
2024

Baked Chicken Thighs and Legs

categories: Chicken, Main Dishes

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Baked Chicken Thighs And Legs is a SIMPLE recipe for juicy baked chicken! Covered in a dry seasoning mix, they have great flavor, too!

If you happen to be looking for a simple, delicious chicken recipe, I hope you will check this one out! Baked Chicken Thighs And Legs are really easy to prepare with very minimal prep time or effort, and the results are wonderfully delicious!

You can use chicken thighs (bone-in is preferred) OR any combination of chicken thighs AND legs, which is how I prefer to make this dish.

The end result (after baking) is juicy chicken that has a great combination of spices and brown sugar, bringing great flavor to a simple dish. Here’s how to make baked chicken thighs and legs.

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

Make The Spice Rub For The Chicken

Before making the spice rub, preheat your oven to 400°F. Line a 13″ x 9″ baking pan with parchment paper (or aluminum foil).

Place Italian seasoning, brown sugar, garlic powder, paprika, onion powder, salt and pepper in a small bowl. Stir or whisk the dry spices together until they are fully mixed.

This mixture is the dry spice rub you will use to season the chicken the chicken thighs and legs. Once fully combined, set the bowl aside for a moment while you prepare the chicken.

A Note About The Chicken

NOTE: This recipe calls for 8 total pieces of chicken (only 7 shown in photo below). You can use any combination you wish, including 8 thighs (or 5 thighs and 3 legs, etc.), which is what I typically use.

The recipe will yield about 6 servings. I only eat one chicken thigh when I cook this dish, but my husband likes to eat two pieces… a thigh AND a leg.

If you need more chicken for a larger family (or more adults), simply adjust the amount of chicken and seasoning mix accordingly. It is easy to do, so make it your own!

The chicken used in the recipe is bone-in and skin-on. That being said, if you only have boneless, skinless chicken thighs, your cooking time will be about 10 minutes less to cook the chicken through to a safe internal temperature.

Prepare The Chicken For Baking

First, pat the chicken pieces dry, using paper towels to absorb the moisture. Once dried, place the chicken in the prepared baking dish, in a single layer.

Rub or brush the chicken pieces with olive oil (on BOTH sides). Next, sprinkle each side with the spice mix, making sure to rub the spices into the chicken.

Once the chicken pieces are oiled and seasoned on BOTH sides, re-position them in the prepared baking dish, with the skin side UP.

Time To Bake The Chicken

Place the chicken thighs and legs into a preheated oven. Bake at 400°F. for approximately 30-40 minutes. The baking time may vary slightly in that range, because of the different size chicken thighs that you may use.

When done the internal temperature of the chicken should register 165°F. You can check the temp. by inserting a digital meat thermometer into a thick piece of the chicken thigh.

Transfer the cooked chicken thighs and legs out of the baking dish and onto a large platter, and serve immediately.

Serve The Baked Chicken Thighs And Legs

This is such a nice comfort food type meal for us. My husband loves mashed potatoes and petite peas served with this chicken, when we have it for dinner.

Whether you like eating 1 thigh and 1 leg, 2 legs, 1 thigh, or 2 thighs on your plate (so many combos!), I am confident you will enjoy this simply prepared, yet tasty chicken!

I hope you have the chance to make this yummy dish. Thank you for stopping by, and I invite you to come back soon for more family-friendly recipes. Have a GREAT day!

Looking for More CHICKEN Recipes?

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

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1^st and 15^th) with lots of recipes, tips, etc..
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Original recipe source (and with thanks to) Kristine, at: https://kristineskitchenblog.com/baked-chicken-thighs/

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0 from 0 votes

Baked Chicken Thighs and Legs

Prep Time

10 mins

Cook Time

35 mins

Total Time

45 mins

Baked Chicken Thighs And Legs is a SIMPLE recipe for juicy baked chicken! Covered in a dry seasoning mix, they have great flavor, too!

Category: Main Dish

Cuisine: All Cuisines

Keyword: baked chicken thighs and legs

Servings: 6

Calories Per Serving: 453 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For Chicken: You will need approx. 3 pounds bone-in chicken legs and thighs in total (this is the combo I use)

6 bone-in chicken thighs
2 chicken legs
1½ Tablespoons extra virgin olive oil

To Make Seasoning Mix:

1 Tablespoon Italian seasoning
2 teaspoons garlic powder
2 teaspoons paprika
2 teaspoons brown sugar
1 teaspoon onion powder
½ teaspoon salt (table salt) (or use 1 t. coarse Kosher salt)
½ teaspoon black pepper

US Customary - Metric

Instructions

Preheat your oven to 400°F. Line a 13" x 9" baking pan with parchment paper (or aluminum foil).
Place Italian seasoning, garlic powder, paprika, brown sugar, onion powder, salt and pepper in a small bowl. Stir or whisk spices together until fully combined.
Pat chicken pieces dry, using paper towels to absorb moisture. Once dried, place chicken in prepared baking dish in a single layer. Rub or brush chicken pieces with olive oil (on BOTH sides). Next, sprinkle each side with spice mix, making sure to rub the spices into the chicken. Once chicken is oiled/seasoned on BOTH sides, re-position pieces in baking dish, skin side UP.
Bake chicken at 400°F. for 30-40 minutes. Do not turn the chicken during this time. Your total baking time may vary slightly, based on the size of chicken pieces used. When done, internal temp. of chicken should register 165°F. Check temp. by inserting a digital meat thermometer into a thick piece of a chicken thigh.
Transfer cooked chicken out of the baking dish and onto a large platter; serve immediately. Enjoy!

Nutrition Facts

Baked Chicken Thighs and Legs

Amount Per Serving (1 thigh)

Calories 453 Calories from Fat 306

% Daily Value*

Fat 34g52%

Saturated Fat 9g56%

Trans Fat 0.1g

Polyunsaturated Fat 7g

Monounsaturated Fat 15g

Cholesterol 182mg61%

Sodium 343mg15%

Potassium 428mg12%

Carbohydrates 4g1%

Fiber 1g4%

Sugar 1g1%

Protein 31g62%

Vitamin A 496IU10%

Vitamin C 0.2mg0%

Calcium 34mg3%

Iron 2mg11%

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

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17
Jan
2024

Apricot Almond Breakfast Quinoa

categories: Breakfast

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Make delicious Apricot Almond Breakfast Quinoa with dates, apricots, honey, almonds and cinnamon. It’s a simple, healthy, protein-packed meal!

If you’re looking for a healthy, unique, and protein-packed breakfast, may I suggest this recipe for Apricot Almond Breakfast Quinoa?

I found the original recipe in one of my cookbooks, featuring healthy recipes from the Mediterranean. It sounded good, so I tweaked the recipe a bit to suit our tastes, and this delicious breakfast dish (which I’ve made again and again) is the result!

Quinoa is the star ingredient, and it is now recognized world-wide as a “super food”, full of fiber, nutrients and protein! It’s an ancient food that has made a huge comeback in our modern food culture!

The quinoa is cooked with cinnamon and milk, then fresh chopped dates, toasted almonds, dried apricots, honey and vanilla are added to it, for a huge boost of flavor! It’s delicious, and I would like to show you how easy it is to make.

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

Toast The Chopped Almonds In A Skillet

The first thing you need to do is lightly toast raw almonds. Place raw, chopped almonds in a skillet. Turn the heat to MEDIUM, and cook the almonds, stirring often, for about 3 minutes.

The almonds are finished toasting when they become fragrant, and are lightly browned. Once done, transfer them out of the hot skillet to a plate or paper towel, and let them cool.

Once cooled, set aside about a Tablespoon of the almonds, because you will garnish the finished dish with them after it’s done. Let the rest of the almonds continue cooling.

Warm The Quinoa And Cinnamon

Put the uncooked quinoa and ground cinnamon in a medium sized saucepan. Give it a quick stir to combine the two ingredients, then heat this for about a minute (Medium heat) until it is warmed through.

Time To Cook The Quinoa

Now add low fat milk and salt to the quinoa in the saucepan, and stir to combine. Bring this mixture to a boil on Medium heat.

Once the milk comes to a boil, turn the heat down to very LOW. Put a lid on the saucepan, and simmer this mixture on low heat for approximately 13-14 minutes. Stir the quinoa every 3-4 minutes, then put the lid back on and continue cooking.

Check the quinoa at the halfway point. If it seems like it is cooking and absorbing the milk really fast, add a couple more Tablespoons of milk, make sure the heat setting is at it’s lowest, and continue cooking.

Stir the milk into the quinoa and continue cooking until it is done. The quinoa should be tender, and the liquid absorbed when it has finished cooking.

Add Remaining Ingredients To The Cooked Quinoa

Once all the milk is absorbed (and the quinoa is tender), stir in the chopped apricots (reserving a few to garnish each serving).

Add the chopped dates, honey, vanilla extract and the chopped, toasted almonds (except the reserved almonds for garnish).

Stir to fully combine these ingredients. Now all that is left to do is divide the quinoa into serving dishes, garnish and serve.

Serve The Apricot Almond Breakfast Quinoa

Equally divide the apricot almond breakfast quinoa into two small serving bowls or dishes. Garnish the top of each portion with a few of the reserved toasted almonds and apricots.

Serve the apricot almond breakfast quinoa immediately while it is still hot (or warm, depending on your personal preference). Grab a spoon and dig in to this delicious, protein-filled breakfast!

I really hope you have the opportunity to try this yummy breakfast, and trust you will enjoy it as much as we do. The recipe can easily be adapted to make more servings, depending on the quantity you need.

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

Looking For More BREAKFAST Recipes?

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

Want More Recipes? Get My FREE Newsletter!

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

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

Find Me On Social Media:

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

Recipe adapted from: “The Essential 450 Best Mediterranean Diet Recipes” (Kindle Edition), published in 2016 by Topflight Cookbooks

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Apricot Almond Breakfast Quinoa

Prep Time

10 mins

Cook Time

13 mins

Total Time

23 mins

Make delicious Apricot Almond Breakfast Quinoa with dates, apricots, honey, almonds and cinnamon. It's a simple, healthy, protein-packed meal!

Category: Breakfast, Brunch

Cuisine: Mediterranean

Keyword: apricot almond breakfast quinoa

Servings: 2

Calories Per Serving: 393 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

5 dried apricots *DIVIDED USE, chopped
1 dried date pit removed, finely chopped
2 Tablespoons chopped raw almonds *DIVIDED USE, chopped
½ teaspoon sea salt
¾ teaspoon ground cinnamon
1 cup low fat milk
½ cup quinoa uncooked
¾ teaspoon vanilla extract
1 Tablespoon honey

US Customary - Metric

Instructions

Place chopped almonds in a skillet. Cook on Medium heat, stirring often, for 3 minutes. Transfer almonds to a paper towel; let cool. Set aside one Tablespoon almonds (as garnish for finished dish). Let the rest continue cooling.
Put quinoa and cinnamon in a medium saucepan. Stir to combine, then heat for about 1 minute (Medium heat) until warmed through.
Add milk and salt to the quinoa; stir to combine. Bring to a boil on Medium heat, then reduce heat to very LOW. Put a lid on pan; simmer mixture (LOW) heat approx. 13-14 minutes. Stir every 3-4 minutes, cover and continue cooking. Check quinoa at the halfway point. If it seems like it's cooking and absorbing the milk really fast, add a couple more Tablespoons of milk, make sure heat setting is at it's lowest, and continue cooking. Quinoa should be tender to the bite, and liquid absorbed when it's done.
Remove pan from heat. Stir in chopped apricots (reserve a few for garnish). Add chopped date, honey, vanilla and almonds (except reserved almonds for garnish). Stir until combined.
Equally divide quinoa into 2 small bowls. Garnish each with toasted almonds and apricots. Serve immediately, and enjoy!

Nutrition Facts

Apricot Almond Breakfast Quinoa

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

Calories 393 Calories from Fat 90

% Daily Value*

Fat 10g15%

Saturated Fat 2g13%

Trans Fat 0.1g

Polyunsaturated Fat 3g

Monounsaturated Fat 5g

Cholesterol 9mg3%

Sodium 642mg28%

Potassium 804mg23%

Carbohydrates 66g22%

Fiber 7g29%

Sugar 34g38%

Protein 13g26%

Vitamin A 867IU17%

Vitamin C 1mg1%

Calcium 216mg22%

Iron 3mg17%

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

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