Chicken and Asparagus Lemon Stir Fry

Today’s post for Chicken and Asparagus Lemon Stir Fry features one of my favorite veggies… asparagus!Chicken and Asparagus Lemon Stir Fry / The Grateful Girl Cooks!
I love the changing of the seasons, and the distinct differences each one proudly displays. We are officially one week into Spring in the great Pacific Northwest…tulips and daffodils are popping up everywhere, the days are getting longer (yay), we’re seeing lots of rain as the weather begins to warm up, and asparagus has begun making it’s Spring appearance on sale at the local grocery store! That’s right…you heard me…In Spring, asparagus goes on sale! I love asparagus year round…but it just seems to TASTE better when it is priced right! ☺

What I also love is finding new recipes, giving them a try, and finding out they are DELICIOUS! Such is the case with this Chicken and Asparagus Lemon Stir Fry. Nice big chunks of chicken breast and crisp-tender asparagus, coated in a light lemon, soy, garlic and ginger sauce make this one delicious dinner…this recipe’s a keeper! I found the recipe online at Skinnytaste.com, a wonderful website where the recipes are low-fat, reflect Weight Watchers points, and are very creative!

This was very easy to make; my husband and I really enjoyed this meal and I will make it again, without hesitation. Hope you will give it a try!

Chicken and Asparagus Lemon Stir Fry / The Grateful Girl Cooks!

Prepped and ready to go.

Chicken and Asparagus Lemon Stir Fry / The Grateful Girl Cooks!

A bit blurry, but sauce is mixed…

Chicken and Asparagus Lemon Stir Fry / The Grateful Girl Cooks!

Smelling good with that garlic…

Chicken and Asparagus Lemon Stir Fry / The Grateful Girl Cooks!

Chicken is cooking away…

Chicken and Asparagus Lemon Stir Fry / The Grateful Girl Cooks!

Sauce is beginning to coat the chicken pieces…

Chicken and Asparagus Lemon Stir Fry / The Grateful Girl Cooks!

The asparagus goes back into the skillet with chicken and sauce…

Chicken and Asparagus Lemon Stir Fry / The Grateful Girl Cooks!

Done… served on top of rice!

Chicken And Asparagus Lemon Stir Fry / The Grateful Girl Cooks!Recipe Source: http://www.skinnytaste.com/2014/03/chicken-and-asparagus-lemon-stir-fry.html

Chicken and Asparagus Lemon Stir Fry
 
Prep time
Cook time
Total time
 
Chicken and asparagus, stir fried in a light Asian-inspired lemon sauce.
As Prepared By:
Recipe type: Entree
Serves: 4 servings
Ingredients
  • 1½ pounds boneless, skinless chicken breasts, cut in 1-inch cubes (I used 2 breasts)
  • Salt, to taste
  • ½ cup reduced sodium chicken broth
  • 2 Tablespoons soy sauce. Can use Tamari for gluten-free.
  • 2 teaspoons cornstarch
  • 2 Tablespoons water
  • 1 teaspoon canola or grapeseed oil, divided (didn't have them...I used olive oil)
  • 1 bunch fresh asparagus, ends trimmed and cut into 2-inch pieces
  • 6 cloves garlic, chopped
  • 1 Tablespoon fresh ginger, finely grated
  • 3 Tablespoons fresh lemon juice
Directions
  1. Lightly season the chicken breast cubed pieces with salt. In a small bowl, mix the chicken broth and the soy sauce together and set aside.
  2. In a second bowl, mix the cornstarch and the water well until mixture is combined. Set bowl aside.
  3. Heat a large wok or skillet over medium-high heat. Once the wok or skillet is hot, add 1 teaspoon of the oil. Now add the asparagus pieces; cook, stirring often until tender-crisp (this took about 3-4 minutes). Add in the ginger and garlic; cook till golden (only about a minute-don't want to burn the garlic!). Empty the asparagus and garlic/ginger to a plate while you cook the chicken.
  4. Increase the heat under the wok or skillet to high. Add remaining 2 teaspoons of oil; when hot add the chicken pieces to the pan; cook until browned on all sides and cooked through (this took about 4 minutes for each side). When done, remove the chicken to a plate while you make the sauce.
  5. Once chicken has been removed from skillet, add the soy sauce mixture to the pan; bring it to a boil (this will be quick), then cook for about 1-1/2 minutes. Add the lemon juice/cornstarch mixture to the skillet and mix well. When it simmers, return the chicken and asparagus to the skillet; stir it into the sauce. Cook until chicken and broccoli are heated through again (only a couple minutes); remove from heat and serve.
  6. Enjoy! This stir fry tastes great served with brown or white rice on the side.

 

Save

White Chocolate Raspberry Cookies (Disneyland Copycat)

A few days ago I was on the prowl for a new cookie recipe to try. It was pouring down rain outside and I was itching for something to do besides laundry or dusting. Do you ever have those moments? Well I was having that moment…big time! I found this recipe for White Chocolate Raspberry Cookies (Disneyland Copycat) and knew I wanted to try them!White Chocolate Raspberry Cookies (Disneyland Copycat) / The Grateful Girl Cooks!
I started searching for a recipe that I might already have all the ingredients for in my pantry. Voila! This recipe popped up on my Pinterest feed and I checked it out because the picture of the cookie drew me in. I was excited to read through the recipe and realize (how convenient…and dangerous) that I had all the necessary ingredients!

Apparently this cookie is available at Disneyland (at Pooh Corner and at a few Main Street shops). I have never bought this cookie at Disneyland (despite untold number of times there), but a good copycat recipe had been created by author and it sure sounded good to me. Who can resist a big old chewy cookie with not one, but TWO kinds of chocolate AND raspberry jam swirled throughout it? I mean, really! I knew I HAD to make this chocolate-raspberry goodness right then… I blame this urgency completely on the Oregon rain. That’s right, you heard me.

These cookies came together quickly…a bit messy to make, but the results were delicious! I hope you will give these cookies a try (even if it’s not raining!). They are worth your valuable time and effort.

Chocolate Raspberry Cookies (Disneyland Copycat) / The Grateful Girl Cooks!

Here’s how you make them:

Butter and sugars are creamed with an electric mixer, eggs, etc. are added to dough, then white and chocolate chips are added to dough and stirred in.Add the dry ingredients to the wet ingredients; mix just until combined. Stir in the white and semi-sweet chocolate chips.

Chocolate Raspberry Cookies (Disneyland Copycat) / The Grateful Girl Cooks!Chocolate Raspberry Cookies (Disneyland Copycat) / The Grateful Girl Cooks!
Now here’s the fun (and a bit messy) part: Scoop out about 1/4 of the cookie dough into a small bowl (it’s easiest to work with a small bit at a time!) Add 1 TBSP of the raspberry jam and “cut it in” to the dough, using a butter knife. Be sure NOT to mix it in, because then the dough will turn completely pink, and frankly who wants a pink cookie? Just gently cut the jam into the dough. Think of it as stabbing the jam into the dough and dragging the knife through in a swirl, okay? Eventually you will work the jam into the dough…trust me!

Chocolate Raspberry Cookies (Disneyland Copycat) / The Grateful Girl Cooks!
Take the jam swirled dough and place it by large spoonfuls onto a baking sheet, lined with parchment paper. **NOTE: I started out doing big spoonfuls, but found it easier (but messier) to just scoop out the dough and shape it into a ball using my (clean) hands. Yes, it was a bit messy (think jam), but worked the best for me. Flatten the dough balls slightly with your clean hands or the back of a spoon. *Repeat this process with the rest of the dough and jam until the dough is gone.*

Chocolate Raspberry Cookies (Disneyland Copycat) / The Grateful Girl Cooks!Chocolate Raspberry Cookies (Disneyland Copycat) / The Grateful Girl Cooks!
Bake the cookies at 350 degrees for 12-17 minutes (the time will depend on the size of the cookies). Keep an eye on the cookies after the 10 minute mark. I wanted larger cookies so I cooked mine a bit longer. You want to remove them from oven when the edges of the cookie are set, but the center is slightly soft. Cool the cookies on the baking sheet for 5 minutes before removing them from pan. After 5 minutes, transfer the cookies to a wire rack to cool completely. ENJOY!

Chocolate Raspberry Cookies (Disneyland Copycat) / The Grateful Girl Cooks!Chocolate Raspberry Cookies (Disneyland Copycat) / The Grateful Girl Cooks!
These cookies really are delicious! I hope you will give them a try!

Chocolate Raspberry Cookies (Disneyland Copycat) / The Grateful Girl Cooks!Chocolate Raspberry Cookies (Disneyland Copycat) / The Grateful Girl Cooks!Recipe Source: http://cocinandoconalena.blogspot.com/2011/03/disneylands-white-chocolate-raspberry.html

White Chocolate Raspberry Cookies (Disneyland Copycat)
 
Prep time
Cook time
Total time
 
Copycat version of Disneyland's famous cookies, bursting with semi-sweet and white chocolate morsels and raspberry jam!
As Prepared By:
Recipe type: Dessert
Serves: 20 large cookies
Ingredients
  • 2½ cups all-purpose flour
  • ¼ tsp. baking soda
  • ¼ tsp. baking powder
  • ¼ tsp. cream of tartar
  • ¼ tsp. salt
  • ½ cup butter (1 cube), room temperature
  • ½ cup granulated sugar
  • ½ cup brown sugar
  • 1 egg, plus 1 egg yolk
  • 1 tsp. vanilla extract
  • ¼ tsp. almond extract
  • Raspberry Jam (approx. 4 TBSP)
  • ¾ cup white chocolate chips
  • ¾ cup semi-sweet chocolate chips
Directions
  1. Preheat the oven to 350 degrees F. In a medium bowl, whisk together the flour, baking soda, baking powder, cream of tartar, and salt. Set aside.
  2. In a large bowl, using an electric mixer, cream the butter, granulated and brown sugars until well combined, light and fluffy. Add egg, egg yolk, vanilla and almond extracts to this mixture. Mix well.
  3. Add the dry ingredients to the wet ingredients; mix just until combined. Stir in the white and semi-sweet chocolate chips.
  4. Now here's the fun (and a bit messy) part: Scoop out about ¼ of the cookie dough into a small bowl (it's easiest to work with a small bit at a time!) Add 1 TBSP of the raspberry jam and "cut it in" to the dough, using a butter knife. Be sure NOT to mix it in, because then the dough will turn completely pink, and frankly who wants a pink cookie? Just gently cut the jam into the dough. Think of it as stabbing the jam into the dough and dragging the knife through in a swirl, okay? Eventually you will work the jam into the dough...trust me!
  5. Take the jam swirled dough and place it by large spoonfuls onto a baking sheet, lined with parchment paper. **NOTE: I started out doing big spoonfuls, but found it easier (but messier) to just scoop out the dough and shape it into a ball using my (clean) hands. Yes, it was a bit messy (think jam), but worked the best for me. Flatten the dough balls slightly with your clean hands or the back of a spoon. *Repeat this process with the rest of the dough and jam until the dough is gone.*
  6. Bake the cookies at 350 degrees for 12-17 minutes (the time will depend on the size of the cookies). Keep an eye on the cookies after the 10 minute mark. I wanted larger cookies so I cooked mine a bit longer. You want to remove them from oven when the edges of the cookie are set, but the center is slightly soft. Cool the cookies on the baking sheet for 5 minutes before removing them from pan. After 5 minutes, transfer the cookies to a wire rack to cool completely. ENJOY!
Notes
If you make the cookies smaller, you will have a much larger quantity of cookies.

 

Save

Save

Save

Lemon Panna Cotta With Raspberry-Orange Sauce

“What exactly IS panna cotta”, you ask? Well here’s your answer: Pan-na Cot-ta: noun. 1) a cold, Italian custard, often served with fruit sauce or caramel syrup. If that description sounds good, then you will LOVE this recipe for Lemon Panna Cotta with Raspberry-Orange Sauce!Lemon Panna Cotta With Raspberry-Orange Sauce / The Grateful Girl Cooks!

I made this recipe the first time a few years ago for a themed dinner party we enjoyed with some great friends. The theme of this particular dinner was foods from the Mediterranean. Each course had to feature foods from various countries in that region. I’m usually the designated dessert girl, so off I went to research desserts representative of that part of the world. I found several I thought sounded wonderful, and ended up making a few desserts (including this Italian classic) for our themed dinner. It was a big hit and was incredibly delicious! I’ve made it a few times since then and our guests always seem to enjoy it.
The ivory colored, creamy, lemon-flavored custard pairs wonderfully with the bright flavors of the raspberry-orange sauce (which I could eat by the spoonfuls…but that’s another story). It is a treat for the eyes, taste buds, and tummy!
Lemon Panna Cotta With Raspberry-Orange Sauce / The Grateful Girl Cooks!
The main title photo (at the top of the page) is the panna cotta I made it for guests during the Christmas holidays a couple of years ago. I think it was a perfect holiday dessert (looks pretty good with my Christmas dishes)!  I took the photo to “document” the recipe to remember how it looked…way back before a food blog was even a thought in my little old head.
Sorry there are no photos of the preparation process, but honestly, it isn’t that hard to pull this one off…really. If I can do it, so can you!
Lemon Panna Cotta With Raspberry-Orange Sauce / The Grateful Girl Cooks!Recipe Source: http://allrecipes.com (Submitted by USA WEEKEND columnist Pam Anderson)

Lemon Panna Cotta With Raspberry-Orange Sauce
 
Prep time
Cook time
Total time
 
Creamy Italian classic dessert, topped with a luscious raspberry-orange sauce! Delicious!
As Prepared By:
Recipe type: Dessert
Serves: 8
Ingredients
For the panna cotta:
  • 3 cups heavy whipping cream
  • ½ cup granulated sugar
  • 1½ teaspoons very finely grated lemon zest
  • 1 (.25 ounce) envelope unflavored gelatin
  • 2 Tablespoons orange-flavored liqueur (such as Grand Marnier, Triple Sec)
For the raspberry-orange sauce:
  • 2 Tablespoons orange-flavored liqueur (such as Grand Marnier, Triple Sec)
  • 1 (12 oz) pkg. frozen raspberries
  • 6 Tablespoons granulated sugar
  • 1 (6 oz) container fresh raspberries
Directions
  1. In a large saucepan (over medium-low heat), bring the whipping cream, ½ cup sugar and lemon zest to a simmer (but do not boil).
  2. Soften the gelatin and 2 generous Tablespoons of cold water in a small bowl.
  3. Whisk the softened gelatin and 2 TBSP of the orange liqueur into the cream mixture.
  4. Coat 8 (4 oz.) ramekins lightly with non-stick cooking spray (blot off the excess with paper towel, if necessary).
  5. Pour the cream mixture equally into each ramekin. Carefully place the filled ramekins into a shallow pan. Cover the pan with plastic wrap and refrigerate until set, at LEAST 4 hours (overnight if possible).
  6. While panna cotta is "chilling" in the refrigerator, make the sauce: Partially thaw the frozen raspberries. Once partially thawed, place them in a food processor (fitted with metal blade).
  7. Add 6 TBSP of sugar and 2 TBSP orange liqueur. Blend until smooth.
  8. Transfer the sauce to a bowl. *Note: If you would like a seedless sauce (this is what I used), just strain the sauce first through a fine mesh sieve before placing in bowl*.
  9. Stir in the fresh raspberries, then let the sauce stand for approximately one hour.
  10. When ready to serve the panna cotta, remove ramekins from refrigerator. To remove the custard, run a thin-bladed knife around the edge of each ramekin to loosen it up. Place a dessert plate on top of each ramekin and quickly invert (flip the plate over, while holding both the plate and the ramekin) onto plate to unmold.
  11. Spoon raspberry-orange sauce around (with a little on top) the panna cotta to serve. Enjoy!

 

Recipe Source: http://allrecipes.com  (Submitted by USA WEEKEND columnist Pam Anderson)

Save

Save

Save

Chicken Pomodoro

Here’s another simple, yet wonderfully flavored chicken and pasta dish! Chicken Pomodoro… a simple, yet flavorful meal, featuring chicken in a cream sauce with tomatoes and scallions.Chicken Pomodoro / The Grateful Girl Cooks!

My husband and I had dinner at a friend’s home where we were served chicken piccata. Because it was so delicious, I asked our hostess for the recipe. When she made a copy and gave it to me, I noticed there were two recipes on the page. This is the OTHER recipe. Yum!
I have made this twice since I received the recipe. It is really delicious, and from start to finish only takes about 30 minutes to prepare. What could be easier than that? The sauce tastes very fresh and light, enhanced by the flavor of green onions and fresh tomatoes; it is a wonderful accompaniment to the chicken and pasta.

I only took one picture of the finished dinner (my bad), but the directions are very easy to understand; I think you will find cooking this is a breeze! Hope you will give it a try!

Chicken Pomodoro / The Grateful Girl Cooks!Recipe Source: http://www.CuisineAtHome.com

Chicken Pomodoro
 
Prep time
Cook time
Total time
 
A wonderful chicken dish, in a simple light tomato/cream sauce, served over linguine or fettucine pasta.
As Prepared By:
Recipe type: Entree
Serves: 2 (2 cutlets per person)
Ingredients
  • 4 chicken cutlets, lightly seasoned with salt and pepper, then dusted with flour. *Note: If not using cutlets, then cut 2 large chicken breasts in half (horizontally), place between sheets of plastic wrap and pound with meat mallet until thin.*
  • 2 Tablespoons vegetable oil
  • ¼ cup vodka
  • ½ cup chicken broth
  • 2 Tablespoons fresh lemon juice
  • ½ cup fresh, ripe tomatoes, chopped
  • 2 Tablespoons heavy whipping cream
  • ⅓ cup scallions or green onions, sliced (For Garnish)
  • Linguine or Fettuccine pasta (cooked according to pkg. directions)
Directions
  1. Season chicken cutlets. Dust with flour.
  2. In a non-stick skillet, heat the 2 Tablespoons oil to medium-high. When oil is hot, saute the cutlets on both sides until golden brown (this only takes a few minutes on each side). Remove the chicken cutlets to a platter (and keep warm); drain the fat from the pan.
  3. REMOVE THE SKILLET FROM THE FLAME OR COOK TOP and add the vodka to "deglaze" the skillet (It is VERY important not to blow yourself up, so remember to do this off the heat!)
  4. After adding the vodka to the skillet away from the flame, put the skillet back on the stove.
  5. Continue stirring (to get any tasty bits up from the bottom of the skillet) and cook the vodka until it is nearly evaporated.
  6. Add the chicken broth and lemon juice to the pan.
  7. Add the chicken cutlets back into the pan. Cook on each side for another minute. Remove the cutlets; place them on top of hot pasta on the serving platter or individual plates.
  8. Finish the sauce by adding the chopped tomatoes and whipping cream. Heat through, then spoon the sauce over the cutlets.
  9. Garnish the chicken with the scallions. Serve and enjoy!
Notes
**Cook the pasta while making the chicken and sauce.

 

Save

Blueberry Scones With Lemon Glaze

I love to make and serve scones, iIncluding these Blueberry Scones with Lemon Glaze! They are, in my humble opinion, a lovely little bite of of “goodness”, when served with a good strong cup of coffee or tea!Blueberry Scones with Lemon Glaze / The Grateful Girl Cooks!

I pick blueberries every summer at a local berry farm. I even have a couple blueberry bushes in my backyard; I like to pick a lot of them (usually about 15-20 pounds) to freeze and enjoy all year long. Then, when I see a great recipe using blueberries, I can just raid my freezer. It’s pretty convenient!

Blueberry Scones with Lemon Glaze / The Grateful Girl Cooks!

Blueberry Scones with Lemon Glaze / The Grateful Girl Cooks!
I found this particular recipe online…the original recipe was from Tyler Florence, a Food Network star, then adapted a bit by the author of the website I found. I even adapted it just a bit more (as far as cutting/forming technique), and have to say I was not disappointed! I think the flavor combination of lemons and blueberries is “practically perfect in every way”, to quote my friend, Mary Poppins! (*okay, well maybe she is not a close friend, but I can still quote her, right?). Delicious!

I didn’t get any pictures of the process of making this particular batch of scones (my bad), but here’s a link to my Chocolate Chip Orange Scones recipe that shows (in pictures) the process of making scones. It might be helpful to you, if you’ve never made scones before.

Blueberry Scones with Lemon Glaze / The Grateful Girl Cooks!

I hope you will try making these delicious scones, and trust you enjoy them as much as we did! Have a great day.

Blueberry Scones With Lemon Glaze / The Grateful Girl Cooks!Recipe Source: http://www.blueeyedbakers.com/home/2011/9/1/blueberry-scones-with-lemon-glaze.html

Blueberry Scones With Lemon Glaze
 
Prep time
Cook time
Total time
 
Moist scones filled with blueberries, and topped with a light lemon glaze...yum!
As Prepared By:
Recipe type: Breakfast
Serves: 8 servings
Ingredients
For the scones:
  • 2 cups all-purpose flour
  • 1 Tablespoon baking powder
  • ½ teaspoon salt
  • 2 Tablespoon granulated sugar
  • 5 Tablespoons butter, very cold and cut into small chunks
  • 1 cup heavy whipping cream
  • 1 cup fresh blueberries
For the lemon glaze:
  • ¼ cup freshly squeezed lemon juice
  • 1 cup confectioner's sugar (powdered), sifted
  • ½ Tablespoon finely grated lemon zest (I use a micro-plane zester)
  • ½ Tablespoon butter
Directions
  1. Preheat your oven to 400 degrees F.
  2. Sift the dry ingredients together in a large bowl. (If using a food processor, add the sifted dry ingredients to the processor and pulse in the chunks of cold butter.) If mixing by hand, cut in the butter using a pastry blender, then follow rest of directions.
  3. Pour the heavy cream into and pulse in food processor 2-3 times (or stir if making by hand) until cream has been fully incorporated. If the dough appears to be a bit dry, add and extra 2-3 Tablespoons of whipping cream or cold water. Make sure you don't overwork the dough.
  4. Remove the dough to a lightly floured work surface. Sprinkle and lightly press in the blueberries, folding the dough over itself. Once blueberries have been added, form the dough into a 8-9 inch circle.
  5. Cut the dough circle into 8 wedges. Place the cut scones onto an ungreased baking sheet (Just re-form the circle, but leave about ½ in between each wedge). Using a pastry brush, brush a slight bit of whipping cream over the entire top of the scone. Bake at 400 degrees for 18-22 minutes or until golden brown. Remove from oven and transfer to a wire rack to cool.
  6. While scones are cooling, mix up the lemon glaze. To do this: Mix the lemon juice and powdered sugar in a small microwave safe bowl until sugar has dissolved. Add in the lemon zest and the butter. Microwave this for approximately 30 seconds, then whisk again until smooth. Brush the glaze all over the tops of the scones, and let cool so the icing will firm up. Grab one... and a cup of coffee, and enjoy!

 

Save

Butter Pecan Ice Cream

Yum… Butter Pecan Homemade Ice Cream! I love butter pecan ice cream and it’s completely  decadent flavor!Butter Pecan Ice Cream / The Grateful Girl Cooks!
Here’s another great recipe we enjoyed during the summer of  “The Great Ice Cream Experiment” – the summer where I broke in my new Cuisinart Ice Cream and Sorbet maker…the same summer where I tried over 20 recipes/flavors of homemade ice cream as part of my “experiment” *cough, cough*. It was a sacrifice, but someone had to do it…I took one for the team. You’re welcome!

Butter Pecan Ice Cream/ The Grateful Girl Cooks!
Yum…Butter Pecan Ice Cream! This is a great recipe…so rich, creamy, buttery and full of crunchy toasted pecans! How could someone NOT like this ice cream? I’ve made it several times since the first time I tried it. This is another recipe I found in one of my old “Taste of Home” magazines (I have kept all the back issues because they are packed full of great recipes!). Hope you’ll give it a try!

Butter Pecan Ice Cream / The Grateful Girl Cooks!Butter Pecan Ice Cream / The Grateful Girl Cooks!Butter Pecan Ice Cream / The Grateful Girl Cooks!Adapted from: Jenny White Glen, “Taste of Home” magazine, June/July 2004 issue

Butter Pecan Ice Cream
 
Prep time
Total time
 
Rich and buttery, this homemade Butter Pecan Ice Cream is perfect for a hot, Summer evening!
As Prepared By:
Recipe type: Ice Cream
Serves: 1½ quarts
Ingredients
  • ½ cup pecans, chopped
  • 1 Tablespoon butter
  • 1½ cups Half and Half
  • 1 cup brown sugar, packed
  • 2 eggs, lightly beaten
  • ¾ cup heavy whipping cream
  • 1 teaspoon vanilla extract
Directions
  1. In a small skillet on low heat, toast the chopped pecans in the butter, stirring until lightly browned. This usually takes about 5-6 minutes. Be careful not to burn the butter!
  2. Pour the Half and Half into a heavy saucepan. Heat this to 175 degrees, then stir in the brown sugar; stir until sugar has dissolved.
  3. Using a whisk, slowly drizzle a small amount of the hot cream into the eggs, whisking constantly. (This is how you "temper" the eggs, so they will not scramble when added to the hot cream mixture). Slowly pour the tempered egg mixture into the hot cream, whisking constantly the entire time you are adding it in.
  4. Cook and stir this over low heat until it reaches a temperature of 160 degrees. Mixture should be able to coat the back of a spoon when done.
  5. Remove the cream mixture from the stove. You want to cool this quickly. To do this: Place the pan in a large bowl of ice water; continue stirring for 2 minutes.
  6. Once cream mixture has cooled off, add the whipping cream and the vanilla extract.
  7. Take some plastic wrap and gently press it right onto the top surface of the ice cream mixture. Place the bowl of ice cream mixture in refrigerator for several hours, (you want it COLD) or overnight.
  8. When ready to freeze the ice cream, stir in the toasted, chopped pecans.
  9. Fill the canister of your ice cream freezer ⅔ full; freeze according to the manufacturer's instructions. Once done, remove the ice cream to a freezer container and place in your freezer to "ripen" for at least 2-4 hours. This will help to firm up the ice cream. ENJOY!
Notes
* Prep time includes refrigeration time.

Here’s one more to pin on your Pinterest boards!Butter Pecan Ice Cream / The Grateful Girl Cooks!

 

Save

Save

Save

Cranberry Orange Bagels

I’d like to share with you another recipe for homemade bagels. This time the recipe is for Cranberry Orange Bagels… and let me tell you, they taste amazing!  The first time I made bagels, I was pleasantly surprised to realize making them at home was a LOT easier (and inexpensive) than I thought it would be.Cranberry Orange Bagels / The Grateful Girl Cooks!

These delicious bagels are loaded with the bright fresh flavors of grated orange peel and dried cranberries; they are chewy on the outside AND as an added bonus (at no cost to you, dear friends), they have approximately 100 less calories than you would typically find in a “bagel shop” bagel.

I found this recipe in an old “Healthy Cooking” magazine (a subsidiary of Taste of Home magazine), from back in 2010, and decided to give these a try. I was thrilled to have excellent results on the first try! Delicious, and only 197 calories each! I sure hope you will give them a try and see just how easy they really are to prepare.  Here’s how to make them:

In a large mixing bowl, dissolve the yeast in the warm (but not hot) water. Add the dried cranberries, brown sugar, orange peel, and salt. Mix these ingredients together.
*If you are using a mixer: Add the flour; mix until the dough comes together to form a ball. I used a stand mixer with a bread dough hook.
*If you are NOT using a mixer: Stir in enough flour until incorporated into a “soft dough”. Turn the soft dough out onto a floured work surface Knead the dough by hand (flour those hands) for about 6-8 minutes, until the dough ball becomes soft and elastic.

Spray a large bowl with non-stick spray. Place the dough ball into the bowl. Turn the dough over once, to coat it with the spray (this is so it won’t dry out). Cover the bowl with plastic wrap, and let it rise in a warm spot until it has doubled in size (this usually takes an average time of about an hour).

Cranberry Orange Bagels / The Grateful Girl Cooks!

Once the dough has doubled in size, transfer it to a lightly floured work surface. Punch down the dough, then shape it into 9 equal sized balls. Using slightly floured hands, push your thumb through the center of each ball to form a 2 inch hole, stretching the dough as you go to form an even shaped ring. Once you have the 9 bagel “rings” formed, cover the “bagels” and let them rest for 10-15 minutes.

Cranberry Orange Bagels / The Grateful Girl Cooks!

While bagels are “resting”, preheat your oven to 400 degrees AND fill a Dutch oven or large stockpot 2/3 of the way full with water. Add the granulated sugar; bring to a rolling boil. Once water is boiling, carefully lift the bagels and drop them, two or three at a time into the boiling water. Cook them for 45 seconds, then flip them over and cook for an additional 45 seconds. (I use 2 chopsticks to flip them over…works for me!)

Cranberry Orange Bagels / The Grateful Girl Cooks!

Remove bagels with a slotted spoon and drain them on a cloth or paper towel.

Cranberry Orange Bagels / The Grateful Girl Cooks!

In a small bowl, whisk together the egg white and 1 TBSP water. Brush this mixture over the top of each bagel. Grab your baking sheet (9×13), give it a good spray with the non-stick spray you are using, then sprinkle the baking sheet with the cornmeal. Place the bagels about 2 inches apart on the baking sheet. Bake in a preheated 400 degree oven for 20 minutes (or until the bagels turn a golden brown color).

Cranberry Orange Bagels / The Grateful Girl Cooks!

When done and they look beautifully golden brown, remove the bagels from oven. Place them on wire racks to cool. ENJOY!

Cranberry Orange Bagels / The Grateful Girl Cooks!

Cranberry Orange Bagels / The Grateful Girl Cooks!

Cranberry Orange Bagels / The Grateful Girl Cooks!Recipe Adapted From: Kristy Reeves, “Healthy Cooking” magazine, Oct./Nov. 2010 issue

Cranberry Orange Bagels
 
Prep time
Cook time
Total time
 
Ready for a chewy homemade bagel, bursting with the flavor of cranberries and orange zest? Look no further!
As Prepared By:
Recipe type: Breakfast
Serves: 9
Ingredients
  • 1 cup, plus 4 Tablespoons warm water (approx. 70-80 degrees)
  • ½ cup dried cranberries
  • ⅓ cup brown sugar, packed
  • 4½ teaspoon grated orange peel (finely grated or use a micro-plane zester)
  • 1 teaspoon salt
  • 3 cups all-purpose flour
  • 2½ teaspoons active dry yeast (this is the equivalent of one ¼ oz. envelope)
  • 1 Tablespoon granulated sugar
  • 1 egg white
  • 1 Tablespoon cornmeal
Directions
  1. In a large mixing bowl, dissolve the yeast in warm (but not hot) water. Add the dried cranberries, brown sugar, orange peel, and salt. Mix these ingredients together.
  2. *If you are using a mixer: Add the flour; mix until the dough comes together to form a ball. I used a stand mixer with a bread dough hook.
  3. *If you are NOT using a mixer: Stir in enough flour until incorporated into a "soft dough". Turn the soft dough out onto a floured work surface Knead the dough by hand (flour those hands) for about 6-8 minutes, until the dough ball becomes soft and elastic.
  4. Spray a large bowl with non-stick spray. Place the dough ball into the bowl. Turn the dough over once, to coat it with the spray (so it won't dry out). Cover bowl with plastic wrap; let it rise in a warm spot until it has doubled in size (this usually takes about an hour).
  5. Once the dough has doubled in size, transfer it to a lightly floured work surface. Punch down the dough, then shape into 9 equal sized balls. Using slightly floured hands, push your thumb through the center of each ball to form a 2 inch hole, stretching the dough as you go to form an even shaped ring. Once you have the 9 bagel "rings" formed, cover the "bagels" and let them rest for 10-15 minutes.
  6. While bagels are "resting", preheat your oven to 400 degrees AND fill a Dutch oven or large stockpot ⅔ of the way full with water. Add the granulated sugar; bring to a rolling boil. Once water is boiling, carefully lift the bagels and drop them, two or three at a time into the boiling water. Cook them for 45 seconds, then flip them over and cook for an additional 45 seconds. (I use 2 chopsticks to flip them over...works for me!)
  7. Remove bagels with a slotted spoon and drain them on a paper towel.
  8. In a small bowl, whisk together egg white and 1 Tablespoon water. Brush this over the top of each bagel. Spray a 9x13 baking sheet with non-stick spray, then sprinkle baking sheet with cornmeal. Place the bagels about 2 inches apart on the baking sheet. Bake in a preheated 400 degree oven for 20 minutes (or until the bagels turn a golden brown color).
  9. When done/golden brown, remove bagels from oven. Place them on wire racks to cool. ENJOY!

 

Save

Save

Save

Save

Asian Kale Slaw

Here’s a great recipe for KALE…the superfood of the garden! Asian Kale Slaw! Kale, cabbage, green onions, and almonds in a fantastic tasting Asian sauce… Boy… this tastes fantastic, and is a wonderful side dish!Asian Kale Slaw / The Grateful Girl Cooks!
Yesterday I picked a “boatload” of kale in my backyard garden. It has survived the rain, ice and snow of this past winter and is still “kicking”. That little envelope of Kale seeds I bought for 99 cents last March has MORE than paid for itself over and over this past year!

Here’s the small amount I picked yesterday…

Asian Kale Slaw / The Grateful Girl Cooks!

So once again I found myself with fresh picked kale, looking for a new, creative way to enjoy this wonder-veggie, straight from our garden. I found this recipe on Pinterest and decided to give it a try.

Asian Kale Slaw / The Grateful Girl Cooks!

I made it yesterday afternoon (only took about 15 minutes prep) and served it on the side with our dinner. My husband and I LOVED it! The Asian sauce makes this kale slaw shine!  This is an amazingly wonderful, crunchy and delicious side salad that I really hope you will enjoy. It’s also a great way to “eat your veggies” (as my Mom used to say to me and my sisters…) Yum!

Asian Kale Slaw / The Grateful Girl Cooks!Asian Kale Slaw / The Grateful Girl Cooks!Asian Kale Slaw / The Grateful Girl Cooks!Asian Kale Slaw / The Grateful Girl Cooks!Recipe Source: http://www.tasteloveandnourish.com/2013/07/19/asian-kale-slaw/

Asian Kale Slaw
 
Prep time
Total time
 
Here's a great way to pair KALE, the superfood of the garden, with an Asian style dressing to make a great slaw and side salad!
As Prepared By:
Recipe type: Salad
Serves: 6-8
Ingredients
For the slaw:
  • 1 bunch curly kale, shredded/cut into thin strips
  • ½ head small red/purple cabbage, shredded
  • 3-4 medium carrots, shredded
  • 4 green onions, sliced thin (green and white parts)
For the dressing:
  • ¼ cup soy sauce
  • 3 Tablespoons lime juice
  • 1 Tablespoon fresh grated ginger
  • 3 Tablespoons apple cider vinegar
  • 2 Tablespoons dark brown sugar
  • ½ teaspoon sesame oil
  • 1 Tablespoon vegetable oil
  • 1 Tablespoon sesame seeds, lightly toasted (dry "toast" them in a skillet for a couple minutes)
  • ½ cup almond slivers, toasted (same method as sesame seeds)
  • ¼ teaspoon sea salt
Directions
  1. Using a knife, thinly slice/shred the kale leaves, removing/discarding the large, thick stems. **Don't use a food processor for this, as it will shred the kale too fine**
  2. Thinly slice/shred the red cabbage and green onions. Place in a large serving bowl.
  3. Grate the carrots into the bowl, using a hand/box grater.
  4. In a small bowl, combine the soy sauce, lime juice, ginger, apple cider vinegar, brown sugar, sesame oil and vegetable oil. Mix well to combine.
  5. Pour this dressing over the shredded slaw. Toss slaw until coated; cover and refrigerate for at least 15-20 minutes.
  6. When ready to serve, sprinkle the top of the slaw with toasted sesame seeds, almond slices and sea salt. Toss the salad again.
  7. If you would like, garnish the top of the slaw with a few almonds and sesame seeds. SERVE AND ENJOY!
Notes
*Recipe can be easily halved for smaller amounts.

 

Save

Save

Mom’s Grilled Chicken EASY Basting Sauce

Who doesn’t love a great grilled chicken dinner (well…aside from vegetarians, vegans…and chickens)? I know we sure do! My favorite way to grill chicken includes using this recipe for Mom’s Grilled Chicken EASY Basting Sauce!  It’s the BEST!Mom's Grilled Chicken EASY Basting Sauce / The Grateful Girl Cooks!

Once it gets warm enough to stand outside and fire up our BBQ, we routinely grill chicken THIS WAY!  My mom used this simple (yet packed with flavor) basting sauce on grilled chicken when I was growing up. She got the recipe from my Great Aunt, and who knows where my Great Aunt (a great cook) got the recipe from…so you just have to know this recipe has been used faithfully by our family for over 50 years!

Everyone seems to have their own favorite recipe for grilled chicken. This is mine…it’s the BEST! Ridiculously EASY, completely FOOLPROOF, wildly INEXPENSIVE and completely LIP-SMACKIN’ DELICIOUS…I really hope you will give it a try. It’s fantastic (and did I mention just how easy it is?…umm yeah, I did. Trust me…your grilled chicken dinner will be the better for it!).

Mom's Grilled Chicken EASY Basting Sauce / The Grateful Girl Cooks!Mom's Grilled Chicken EASY Basting Sauce / The Grateful Girl Cooks!Mom's Grilled Chicken EASY Basting Sauce / The Grateful Girl Cooks!Mom's Grilled Chicken EASY Basting Sauce / The Grateful Girl Cooks!Mom's Grilled Chicken EASY Basting Sauce / The Grateful Girl Cooks!Mom's Grilled Chicken EASY Basting Sauce / The Grateful Girl Cooks!

Recipe Source: My Mom

Mom's Grilled Chicken EASY Basting Sauce
 
Prep time
Total time
 
Absolutely fantastic grilled chicken basting sauce! This recipe has been used by our family for over 50 years for perfect grilled chicken.
As Prepared By:
Recipe type: Grilling Sauce
Ingredients
  • ¾ cube butter, melted
  • ¼ tsp. garlic powder
  • ¼ tsp. celery salt
  • ¼ tsp. seasoned salt
  • ¼ tsp coarse grind black pepper
Directions
  1. Mix ingredients together in a small saucepan until butter is melted.
  2. Using a pastry brush, spread sauce evenly over chicken pieces.
  3. Cook chicken pieces on grill, turning chicken and basting several times throughout the grilling process. Baste all sides of the chicken . Use all the sauce. Grill chicken until done. The End. ENJOY!

 

Save

Save

Save

Mocha Truffles

I LOVE to make truffles for our family and friends to enjoy any old time of the year. One of my “traditions” is to make Mocha Truffles each year at Christmas time, along with a couple other kinds of truffles.Mocha Truffles / The Grateful Girl Cooks!
I found this amazingly simple truffle recipe in one of my old “Taste of Home” magazines almost 20 years ago. They taste wonderful, and are surprisingly easy to make. I’ve made them countless times over the years and they always are a big hit!

The decadent chocolate and coffee flavor combination is the reason I have made them so many times (I LOVE mocha…yum!) . So good…so creamy… sigh. If only they were calorie-free.

Mocha Truffles / The Grateful Girl Cooks!
I hope you will give these a try. They are great ANY time of the year, and are a wonderful gift to give a friend or colleague. Trust me…
Mocha Truffles / The Grateful Girl Cooks!
Recipe Source: Stacy Abell, Taste of Home Magazine, Dec./Jan. 1995 issue, pg. 25

Mocha Truffles
 
Prep time
Total time
 
Creamy mocha truffles...perfect for a sweet indulgence or gift-giving!
As Prepared By:
Recipe type: Candy
Serves: 5 dozen
Ingredients
  • 2 packages (12 oz. each) semi-sweet chocolate chips
  • 1 package (8 oz.) cream cheese, softened
  • 3 Tablespoons instant coffee granules
  • 2 teaspoon water
  • 1 lb. dark chocolate confectionery coating *(see note at end of recipe)
  • White confectionery coating for decorative "drizzle"(Optional)
Directions
  1. To make the truffles: Melt the chocolate chips in a microwave-safe bowl (or in a double boiler).
  2. Add the cream cheese, coffee granules and water to the chocolate and mix very well. Cover the bowl and refrigerate until chocolate is firm enough to shape.
  3. Shape the chilled chocolate mixture into 1 inch balls (Scoop chocolate out of bowl with spoon; use your hands to roll them-yes...it is a bit messy, but fun!). Place the chocolate balls onto a wax paper lined baking sheet, then refrigerate for 1-2 hours or until very firm.
  4. To make the chocolate coating: Melt the chocolate confectionery coating in a microwave-safe bowl or double boiler. Dip the truffles, one at a time in the chocolate to completely cover and then place covered truffle on waxed paper to let the chocolate harden. *I usually use a toothpick inserted into the chocolate ball to dip them. When dipped, I remove the toothpick and cover the hole where the toothpick was with additional chocolate. Once finished dipping and "drizzling" the truffles, let harden on waxed paper. Once hardened, I love to place them in individual mini-candy papers for a festive look! Keep the finished truffles refrigerated!
  5. **If desired, you can melt the white confectionery coating to decoratively "drizzle" over the truffles, or you can drizzle additional chocolate coating or sprinkles.
Notes
**The creator of this recipe says that these truffles may be frozen for several months BEFORE dipping in chocolate. Thaw un-dipped truffles in the refrigerator before dipping. (I've never tried this, so cannot attest to the quality of this method, however).
**Chocolate or white confectionery coating can be found in the baking section of most grocery stores. Sometimes it is called "almond bark" or "candy coating". If you can't find it, a great substitute would be 1 cup semi-sweet or dark chocolate chips, plus 1 TBSP shortening, melted together (can double this amount). (I have done this...works like a charm!)

Recipe Source: Stacy Abell, Taste of Home Magazine, Dec./Jan. 1995 issue, pg. 25

 

Save

Save

Save

1 49 50 51 52 53 58