The Grateful Girl Cooks!

26
Feb
2018

Chocolate Pots de Crème

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If you’re looking for a quick and easy decadent dessert that can be made in under 10 minutes, you’ll love these thick and smooth, tiny Chocolate Pots de Crème, with deep rich chocolate flavor!

Last year I made Irish Chocolate Pots de Crème for a family gathering, and they were a huge hit! The tiny ramekins of chocolate were flavored with Bailey’s Irish Cream and tasted amazing!

Because they were so good, I knew I wanted to go back and try the basic chocolate pot de crème recipe! Did you know this dessert can be traced back to France in the 17th century? If it’s been around that long, it MUST be good. It sure is!

If you are a chocolate lover like myself, you absolutely cannot go wrong with this simple recipe! The recipe takes under 10 minutes to prepare and pop in the refrigerator, then all you need to do is let them fully chill before serving (at least an hour). I usually mix them up and pop them in the fridge in the morning, to serve later in the evening. Here’s how easy they are to prepare:

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How To Make Chocolate Pots de Créme

Before beginning, place really small bowls or ramekins on a baking sheet (with rimmed edges). The recipe will make about 9 (1/3 cup) servings, or about 7 (1/2) cup servings. With this dessert, small sized containers are a GOOD thing, as it is a really rich treat!

You can store the chocolate pots de créme, once made, for 2-3 days, so it’s easy to make a batch, then grab one when the craving for chocolate hits! Not that I’ve had this personal experience (*snicker, snicker*).

Blend The Chocolate Ingredients

Put chocolate chips, granulated sugar, vanilla, egg, salt in a blender. If using Grand Marnier (which is optional), add this, as well. I used a combination of 1/2 bittersweet (60% cacao) chocolate and 1/2 semi-sweet chocolate chips. Do NOT add the whipping cream.

Blend these on low for 1 minute, then increase to medium speed for an additional minute. Stop blender, and set aside.

Heat The Whipping Cream

Pour the whipping cream into a large microwave safe bowl. Use a large bowl, because the cream will be microwaved, and will rise up some as it heats. (I used a glass bowl so I could see to make sure the whipping cream didn’t bubble up and over the top of the bowl).

Heat whipping cream in microwave on high power for 2 to 2½ minutes, until the cream is REALLY bubbling (needs to be super hot to cook the egg fully when added to blender).

Place a funnel into the center hole in the top of your blender lid. Place the lid on the blender.

Time To Blend The Ingredients

Turn blender on LOW and blend ingredients already in there for 15 seconds. SLOWLY pour the hot whipping cream through the funnel into the chocolate mixture while mixing on low.

Once you’ve added all the cream, put your hand over the top of the funnel (to cover), and turn the speed up to HIGH. Let the mixture blend on high for two minutes. When done, carefully pour the chocolate pots de créme (dividing evenly) into the serving bowls. Refrigerate for at least 1 hour (preferably more) before serving.

The chocolate pots de créme can be made 2-3 days in advance, but make sure to cover each dish with plastic if storing that long in refrigerator.

Ready To Serve!

When ready to serve, garnish with a dollop of whipped cream if you want, OR just grab a spoon a take a big old bite of chocolate goodness! It’s thick, it’s rich, it’s smooth, and it tastes decadently amazing!

Hope you enjoy these delicious little desserts with big flavor! I told my husband “these chocolate pots de créme are so rich, it’s gonna put hair on my chest!!!” Ha Ha! We love ’em, and really hope you will, too! Have a great day.

Looking For Other DECADENT DESSERT Recipes?

You can find all of my dessert recipes in the Recipe Index, located at the top of the page. I have tons of yummy desserts you’ll enjoy, including:

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Recipe Source: https://thecafesucrefarine.com/chocolate-pots-de-creme/

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Chocolate Pots de Crème

Prep Time

5 mins

Cook Time

1 hr

Total Time

1 hr 5 mins

Looking for a quick and easy decadent dessert you can make in under 10 minutes? You'll love these tiny Chocolate Pots de Crème with deep, rich chocolate flavor!

Category: Dessert

Cuisine: American

Keyword: chocolate pots de creme

Servings: 9 (1/3 cup) servings

Calories Per Serving: 306 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

5 ounces semi-sweet chocolate chips
3 Tablespoons granulated sugar
5 ounces bitter sweet chocolate , 60%
1 egg , large
1 teaspoon vanilla extract
1 pinch salt
1 cup heavy whipping cream , or half n' half
2 Tablespoons Grand Marnier , Optional

US Customary - Metric

Instructions

Before beginning, place tiny bowls, mugs or ramekins on a large baking sheet. Set aside. Recipe will yield approx. 9 (1/3 cup) servings or 7 (1/2) cup servings.
Put chocolate chips, granulated sugar, vanilla, egg, salt in a blender. If using Grand Marnier (which is optional), add this, as well. Blend these on low for 1 minute, then increase to medium speed for an additional minute. Stop blender, and set aside.
Pour whipping cream into a large microwave safe bowl. Use a large bowl, because the cream will be microwaved, and will rise up some as it heats. (I used a glass bowl so I could see to make sure the whipping cream didn't bubble up and over the top of the bowl). Heat whipping cream in microwave on high power for 2 to 2½ minutes, until the cream is REALLY bubbling (needs to be super hot to cook the egg fully when added to blender).
Place a funnel into the center hole in the top of the blender lid. Place lid onto blender. Turn blender on LOW and blend ingredients already in there for 15 seconds. SLOWLY pour the hot whipping cream through the funnel into the chocolate mixture while mixing on low. Once you've added all the cream, put your hand over the top of the funnel (to cover), and turn the speed up to HIGH. Let the mixture blend on high for two minutes. When done, carefully pour the chocolate, (dividing evenly) into serving bowls.
Refrigerate for at least 1 hour (preferably more) before serving. Garnish with whipped cream, if desired (Optional) Can be made 2-3 days in advance. Store, covered with plastic wrap in refrigerator.

Nutrition Facts

Chocolate Pots de Crème

Amount Per Serving (1 (1/3 cup) serving)

Calories 306 Calories from Fat 198

% Daily Value*

Fat 22g34%

Saturated Fat 13g81%

Trans Fat 0.03g

Polyunsaturated Fat 1g

Monounsaturated Fat 6g

Cholesterol 50mg17%

Sodium 22mg1%

Potassium 212mg6%

Carbohydrates 22g7%

Fiber 3g13%

Sugar 17g19%

Protein 3g6%

Vitamin A 431IU9%

Vitamin C 0.2mg0%

Calcium 40mg4%

Iron 2mg11%

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

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22
Feb
2018

Beef Short Ribs With Parmesan Polenta

categories: Beef, Main Dishes

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Beef Short Ribs with Parmesan Polenta taste amazing! The tender meat and veggies, on creamy Parmesan polenta, and drizzled with a pan sauce, is a perfect comfort food meal!

Beef Short Ribs with Parmesan Polenta is an amazing tasting meal that will impress even the pickiest of guests! Your home will smell wonderful as the ribs braise in the oven for hours!

The meat will simply fall off the bone onto creamy Parmesan polenta drizzled with a pan sauce, for a perfect comfort food meal!

My husband picked up some short ribs at the grocery store that were on sale, so I went on the hunt for a new recipe to try. I found this recipe on Pinterest, made it, and we were blown away… really!

The ribs were so tender, flavored beautifully, and the creamy Parmesan polenta that they were served with was the perfect accompaniment to the dish! YUM. This would be a wonderful dish for entertaining… definitely restaurant quality!

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How To Make Beef Short Ribs With Parmesan Polenta

Here’s how to make this dish (you can do this – even if you’ve never made short ribs before!): First thing to do is generously season the ribs on every side with salt and pepper.

Heat oil in a large Dutch oven or stockpot on medium-high heat. You want the oil AND the pan to be really hot before adding the short ribs!

Add the short ribs (in batches, if necessary) and cook until they are browned on all sides (approximately 2-3 minutes per side). Remove the ribs to a platter to rest.

Put the Dutch oven back on the heat. Once the pan is hot, add the sliced carrots, celery and chopped onions to the pan.

Sautè the veggies, stirring often, for 3-4 minutes, scraping up any bits of browned beef bits left on bottom of pan (they will add flavor!). Pour in the red wine, and let it simmer for 2-3 minutes.

Add beef stock and sprigs of fresh thyme. Place the short ribs back into the pan. Make sure the ribs are mostly covered with liquid.

Add add more beef stock or water, if necessary, to ensure only the tops of the ribs are left uncovered.

How Long Do I Cook The Beef Short Ribs?

Cover the pot, place in preheated 325 degree oven, and bake for 2 1/2 – 3 hours. I let my short ribs cook for 2 hours, 45 minutes total.

When done, put the ribs (without liquid) on a sheet pan about 5 inches under the broiler for about 4-5 minutes to crisp up the outside.

NOTE: This is an optional step, but one I definitely recommend. Once done, cover the ribs with foil and keep them warm.

Make A Pan Sauce To Drizzle Over Beef Short Ribs With Parmesan Polenta

Another option (which I did while the ribs were under the broiler) is to make a pan sauce using the liquid from the dutch oven, after the short ribs baked.

To make the pan sauce, pour the liquid and the veggies from pan into a large strainer which is sitting on top of a bowl or pan (to catch all the juice).

Return the liquid to the pan. Cook on medium-low until the liquid reduces (about 8-10 minutes).

Whisk a couple Tablespoons of flour with some hot water (1/4 cup) and whisk it into the sauce, to thicken it a little bit.

Make The Parmesan Polenta

While the meat was resting and the gravy was reducing, make the polenta, by bringing water, milk and salt to a boil in a medium pan.

While whisking the liquid, slowly add the polenta (I used cornmeal- same thing). Continue to whisk the ingredients together and cook for 2-3 minutes, until polenta begins to thicken.

Turn the heat down, and simmer the polenta until it becomes thick, but still creamy in texture. Add grated Parmesan cheese and butter to the polenta, and stir to combine.

Continue to stir until the butter and cheese are completely melted and fully mixed into the polenta.

To Serve Beef Short Ribs With Parmesan Polenta

To serve this dish, spoon the hot polenta into individual serving bowls, then place 1-2 short ribs and a few of the cooked veggies on top.

Drizzle with some of the pan sauce over all to garnish, and top with a little sprig of fresh thyme, then serve! Ooh… this is sooooo good!

I really cannot begin to tell you just how delicious this meal was! Besides that, our kitchen smelled amazing, too! There are a few steps that go into making such a wonderful dish, but they were completely worth every single minute!

Most of the prep time is simply waiting for the dish to come out of the oven (and the rest was EASY)! Sure hope you will consider trying this amazing recipe for beef short ribs!

We loved it – it was restaurant style quality, folks! Thanks for stopping by, and I hope you have the chance to make this delicious meal. Have a GREAT day!

Looking For More BEEF Recipes?

You can find all of my recipes in the Recipe Index, located at the top of the page. I have some great BEEF recipes, including:

Want More Recipes? Get My FREE Newsletter!

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Recipe source: https://inquiringchef.com/braised-red-wine-beef-short-ribs-parmesan-polenta/

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0 from 0 votes

Beef Short Ribs With Parmesan Polenta

Prep Time

30 mins

Cook Time

3 hrs

Total Time

3 hrs 30 mins

Beef Short Ribs with Parmesan Polenta taste amazing! The tender meat, on creamy Parmesan polenta, drizzled with a pan sauce, is a perfect comfort food meal!

Category: Main Course

Cuisine: American

Keyword: beef short ribs

Servings: 4 Servings

Calories Per Serving: 656 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For Short Ribs:

2 pounds Beef Short Ribs , 1 large or 2 small per person
2 Tablespoons Vegetable oil
3 ribs celery , chopped
3 carrots , chopped or sliced
1 small brown onion , chopped
1/2 cup red wine , any variety
4 cups beef stock , unsalted
6 sprigs thyme

For Parmesan Polenta:

3 cups milk
2 cups water
1/2 teaspoon salt
1 cup polenta (or cornmeal)
2 Tablespoons butter
1/2 cup grated Parmesan cheese

US Customary - Metric

Instructions

Preheat oven to 325 degrees. Season short ribs generously with salt and pepper on every side. Heat oil in large dutch oven on medium-high heat. When oil is hot, add ribs (cook in batches, if necessary); cook until browned on all sides (approx. 2-3 minutes per side). Remove ribs to a platter.
Place Dutch oven back on the heat. Once pan is hot, add carrots, celery and onions. Sautè veggies, stirring often, for 3-4 minutes, scraping up any bits of browned beef bits left on bottom of pan (they will add flavor!). Pour in red wine; simmer 2-3 minutes. Add beef stock and sprigs of thyme. Place short ribs back into pan. Make sure ribs are mostly covered with liquid (add more beef stock or water, if necessary) to ensure only the tops of the ribs are left uncovered. Cover pot, place in preheated 325 degree oven, and bake for 2 1/2 - 3 hours.
OPTIONAL STEP 1: This is optional, but one I definitely recommend. When done baking, transfer ribs (without liquid) to a sheet pan; Place sheet pan 5 inches under broiler and broil for 4-5 minutes to crisp up the outside. Watch ribs closely to make sure they don't burn! When done, cover ribs with foil; keep warm.
OPTIONAL STEP 2: ( I did this while ribs were in broiler). Make a slightly thick pan sauce using liquid from the dutch oven. Pour liquid and veggies from pan into a large strainer which is sitting on top of a bowl or pan (to catch the juice). Return liquid to the Dutch oven (reserving veggies). Cook on medium-low until liquid reduces (8-10 minutes). Once reduced, whisk 2 Tbsp. flour w/ hot water (1/4 cup) in separate container; whisk this into sauce while cooking, to thicken it a bit.
Make polenta, by bringing water, milk and salt to a boil in a medium pan. While whisking, SLOWLY add the polenta or corn meal; continue whisking ingredients together and cooking for 2-3 minutes, until polenta begins to thicken. Reduce heat to simmer and cook until it becomes thick, but still creamy in texture. Add butter and grated Parmesan cheese; stir them in until melted and fully combined.
To serve, spoon hot polenta into individual serving bowls, then place 1-2 short ribs and a few of the cooked veggies on top. Garnish with a couple spoonfuls of pan sauce, and a sprig of fresh thyme over ribs, then serve, and enjoy!

Nutrition Facts

Beef Short Ribs With Parmesan Polenta

Amount Per Serving (1 large short rib + 1/2 cup polenta)

Calories 656 Calories from Fat 369

% Daily Value*

Fat 41g63%

Saturated Fat 16g100%

Polyunsaturated Fat 21g

Cholesterol 72mg24%

Sodium 382mg17%

Carbohydrates 40g13%

Sugar 4g4%

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

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19
Feb
2018

Creamy Chicken Broccoli Quinoa Casserole

categories: Casseroles, Chicken, Main Dishes

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You’ll love this family friendly creamy chicken broccoli quinoa casserole, with chicken, broccoli and quinoa in a creamy, cheesy sauce for dinner! Serves 6.

If you are looking for an easy to prepare, totally yummy, family friendly dinner, look no further! You will LOVE this Creamy Chicken Broccoli Quinoa Casserole. It really is comfort food, at it’s very best!

I found the recipe for this chicken broccoli quinoa casserole online and made it for our family recently. We really enjoyed it (and the leftovers, too!). Today I want to share with you how easy it is to make this delicious casserole.

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

Having Fun Trying Quinoa Recipes!

I’ve been experimenting with several quinoa recipes over the past couple years, like a Mediterranean Quinoa Salad, an Quinoa Enchilada Casserole (meatless), and even a Shrimp, Quinoa & Veggie Bowl. This experimentation has also now included a Thai Quinoa Salad with Peanut Sauce, and a Southwest Quinoa Salad. After this much experimentation I’ve decided I really love this “superfood”. This casserole recipe is fairly simple to prepare… here’s how!

How To Make Chicken Broccoli Quinoa Casserole

Start by placing chicken broth and half cup of milk in a saucepan; bring this to a low boil. In a separate cup, combine the remaining half cup milk with flour, salt, pepper, Parmesan cheese and poultry seasoning. Stir well, to remove lumps. Add this to the boiling milk mixture in saucepan. Whisk ingredients together until it thickens and forms a smooth sauce.

Pour the sauce into a large mixing bowl. Add 1 cup of water, crumbled bacon and uncooked quinoa, and mix to combine ingredients. Pour mixture into a well-greased (bottom and sides) 13 x 9 inch baking dish.

Slice the chicken breasts into thin strips. Lay the chicken strips over the surface of the quinoa sauce. Lightly sprinkle chicken with seasoning salt and additional Parmesan cheese.

Bake The Casserole

Place casserole in a preheated 400° oven. Bake for 30 minutes, uncovered.

While casserole is baking, prepare the broccoli. Place the broccoli florets in a pan of boiling water for 1 minute.

Remove broccoli after 1 minute, drain, then immediately cool it down by running it under cold water (by doing this step, it will ensure the broccoli remains a bright green color when baked). Drain and set aside.

Add The Cooked Broccoli to the Casserole

After the chicken broccoli quinoa casserole has cooked for 30 minutes, remove from oven. Give it a good stir. Place casserole back into the oven for 15 additional minutes until it is thick and creamy.

Add the broccoli florets, and stir to combine and distribute broccoli throughout the casserole. You want the sauce to be thick, smooth and creamy, so if you need to add a tiny bit of water to achieve this, do it at this time.

Garnish With Gruyere And Finish Baking

Garnish the top of the casserole with grated Gruyere cheese. Place casserole back into oven for about 5 minutes, to melt the cheese.

When done, remove casserole, let it cool for just a minute or two, then dish it up and serve!

The chicken broccoli quinoa casserole is delicious and it’s an entire meal in one dish! Any leftovers you may have are wonderful heated up in the microwave, as well! The chicken is cooked perfectly in this dish, and the casserole is full of flavor from the bacon, creamy quinoa sauce and the cheese! It’s soooo good!

Hope you will consider trying this recipe for chicken broccoli quinoa casserole, and don’t forget to check out ALL of my recipes in the Recipe Index, located at the top of the page!

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so. If you’re interested, I publish a newsletter 2 times per month (1^st and 15^th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
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Recipe Adapted From: Lindsay, at https://pinchofyum.com/creamy-chicken-quinoa-broccoli-casserole/

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Creamy Chicken Broccoli Quinoa Casserole

Prep Time

15 mins

Cook Time

50 mins

Total Time

1 hr 5 mins

You'll love this family friendly creamy chicken broccoli quinoa casserole, with chicken, broccoli and quinoa in a creamy, cheesy sauce for dinner! Serves 6.

Category: Entree

Cuisine: American

Keyword: chicken broccoli quinoa casserole

Servings: 6 servings

Calories Per Serving: 350 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

2 cups chicken broth , reduced sodium
1 cup milk 1%
1/4 cup Parmesan cheese , grated
1 teaspoon poultry seasoning
1/2 cup all purpose flour
2 cups water , divided
1 cup quinoa , uncooked
1/4 cup bacon , cooked, crumbled
2 teaspoons seasoning salt
1 pound chicken breasts , boneless, skinless
3 Tablespoons Parmesan cheese , grated
3 cups broccoli florets
1/2 cup Gruyere cheese , shredded

US Customary - Metric

Instructions

Preheat oven to 400°. Spray or grease a 9x13 baking dish generously on bottom and sides.
Place chicken broth 1/2 cup milk in a saucepan; bring this to a low boil. In a separate cup, combine remaining milk with flour, salt, pepper, Parmesan cheese and poultry seasoning. Stir well, to remove lumps. Whisk this into boiling milk mixture. Whisk until it thickens and forms a smooth sauce. Pour sauce into a large mixing bowl. Add 1 cup of water, crumbled bacon and uncooked quinoa; mix well.Pour mixture into prepared baking dish.
Slice chicken into thin strips. Lay strips over the surface of the quinoa sauce. Lightly sprinkle pieces of chicken with seasoning salt and Parmesan cheese. Place casserole in 400° oven. Bake for 30 minutes, uncovered.
While casserole is baking, prepare broccoli. Place broccoli florets in a pan of boiling water for 1 minute. Remove, drain, then immediately run it under cold water (this will ensure the broccoli remains a bright green color when baked). Drain and set aside.
After casserole has cooked for 30 minutes, remove from oven. Give it a good stir. Place casserole back into the oven for 15 additional minutes until it is thick and creamy. Add broccoli florets; stir to combine and distribute broccoli throughout casserole. You want the sauce to be thick, smooth and creamy, so if you need to add a tiny bit of extra water to achieve this, do it at this time (optional).
Garnish the top of the casserole with grated Gruyere cheese. Place casserole back into oven for about 5 minutes, to melt the cheese. Remove from oven, serve and enjoy!

Nutrition Facts

Creamy Chicken Broccoli Quinoa Casserole

Amount Per Serving (1 g)

Calories 350 Calories from Fat 99

% Daily Value*

Fat 11g17%

Saturated Fat 4g25%

Cholesterol 69mg23%

Sodium 1339mg58%

Potassium 719mg21%

Carbohydrates 31g10%

Fiber 3g13%

Sugar 2g2%

Protein 29g58%

Vitamin A 535IU11%

Vitamin C 46.9mg57%

Calcium 285mg29%

Iron 2.7mg15%

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

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16
Feb
2018

Orange Marmalade

categories: Canning And Preserving

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With a very small investment of time, you can make 12 delicious half-pints of homemade orange marmalade for long-term storage or to give as gifts.

Do you enjoy orange marmalade on toast, scones, or biscuits? I really do, and today I want to show you how to make (and can) your own jars of this thick, delicious citrus jam!

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

What Ingredients Do I Need To Make Orange Marmalade?

The ingredients to make this absolutely delicious citrus marmalade are quite simple. They are oranges, lemons, sugar and pectin powder!

Process For Canning Fruit Jams/Marmalades

I did not take photos during the actual “making” of this particular marmalade, but I can assure you it’s similar in process to making other jams. **Below are photos I took while preparing my raspberry jam, so you can “see” the jar filling process.

The fruit is cooked, sugar and pectin is added, then hot clean canning jars are filled, air is removed from jars, rims are wiped clean to remove any jam/spills, clean hot lids and jar rings are attached, and then the jars of marmalade are processed in a boiling water bath for 10 minutes.

After Processing The Orange Marmalade

Once the orange marmalade has finished processing, hot jars are removed from canner, placed on a dish towel on counter to cool for 24 hours. When the jars have completely cooled, check the lids to ensure all jars are properly sealed for long term storage. Label the jars, then store them in the pantry for later use!

You can see the pieces of the oranges in the finished orange marmalade. When I made this marmalade for the first time, it made just a little bit more than 12 half-pints. The marmalade lasted a long time in our pantry. I love the fresh citrus taste of orange marmalade on biscuits, and I even have used it on baked chicken, and in my Grilled “Thai” PB& J Sandwiches (yum)!

This jam is very delicious, and I love that with only a small investment of my time, I can have many jars of this delicious treat to provide for our family for months and months, AND to give as gifts to friends and neighbors! Sure hope you will give this marmalade a try! It’s GOOD!

Looking For More JAM Recipes?

You can find ALL of my recipes in the Recipe Index, located at the top of the page. I have some wonderful jam recipes you might enjoy, including:

Interested In More Recipes?

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
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Recipe source: Instructions from inside a box of MCP Pectin powder

0 from 0 votes

Orange Marmalade

Prep Time

1 hr

Cook Time

10 mins

Total Time

1 hr 10 mins

With a very small investment of time, you can make 12 delicious half-pints of homemade orange marmalade for long-term storage or to give as gifts.

Category: Jams

Cuisine: American

Keyword: orange marmalade

Servings: 12 half pints

Calories Per Serving: 50 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

3½ pounds oranges (Valencia oranges, about 6 large)
6 cups water
4 lemons (for juice- total = 1/2 cup)
9½ cups granulated sugar
1 box MCP fruit pectin , (1.75 ounces)

US Customary - Metric

Instructions

To Prep Oranges:

Cut off ends of oranges. Thinly slice the oranges (keep the peel ON), then cut each slice into 4 pieces. Place oranges, water, and ½ cup fresh lemon juice in a large stockpot (6-8 quart). Bring the mixture to a boil on high heat, then reduce heat and simmer, uncovered for one hour (or until peel is tender),stirring occasionally. Measure out EXACTLY 7 cups of the cooked orange mixture. If necessary, add water to make 7 cups.

To Prep Canner/Jars/Lids:

Prepare water bath canner (filled half way with water), canning jars and lids according to manufacturer instructions and general canning guidelines. Bring water in canner to a simmer.

To Make Marmalade:

Measure out the granulated sugar into a large bowl and set aside until ready to add to jam.
Place 7 cups of prepared orange mixture in large stockpot. Add box of Pectin and stir to combine. Bring mixture to a rolling boil on high heat (a rolling boil is when it's boiling so hard it won't stop bubbling even when stirred).
Stir in granulated sugar quickly (all at once). Stir well to combine. Bring the jam/pectin/sugar mixture back to a full, rolling boil. Once it is a full rolling boil, boil it for exactly 4 minutes, stirring constantly. When time is up, remove pan from heat, then skim off any accumulated foam (and discard).
Ladle marmalade into hot, prepared jars. Fill the jars, leaving ⅛ inch headspace at the top. Remove air bubbles with a plastic utensil. Adjust the headspace, if necessary, by adding or removing jam.
Use a damp cloth or paper towel to wipe down rim and edges of the jar. You need it free of debris in order to get a good seal. Cover with a hot, flat jar lid. Screw on bands to fingertip tightness.
Lower the jars on an elevated rack into the simmering water in the canner. The jars must be completely covered with water, and have at least an inch of water over the top of the jar. Add more boiling water to canner, if necessary. Cover the canner; bring to a gentle boil. Once water is boiling, process jars for 10 minutes. When done, turn off heat, wait for a minute, carefully remove canner lid (lift lid away from you because of steam); lift each jar out (with canning tongs), and place on dish towel on counter to cool (don't put jars directly on counter because temperature differences could possibly crack jars). You should hear "ping" sound as the jars seal properly.
After the jars cool off, you can check to see if jars sealed properly by pressing the middle of the lid. The jar should NOT spring back when touched. If it does spring back, the jar did not seal properly for long term storage, so you will need to refrigerate that particular jar. Let the sealed jars stand at room temp for 24 hours, wipe clean, label, then store unopened in a cool, dark place.

Recipe Notes

Altitude Adjustments:Higher altitudes require additional processing times:
1-3 K feet = +5 min. 3-6 K feet = +10 min. 6-8 K feet = +15 min.

Nutrition Facts

Orange Marmalade

Amount Per Serving (1 Tbs)

Calories 50

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

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13
Feb
2018

Mediterranean Quinoa Salad

categories: Lunch - Quick and Easy, Meatless Meals, Salads, Side Dishes

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You’ll enjoy Mediterranean Quinoa Salad, with traditional Greek flavors of kalamata olives, feta cheese, roasted red peppers, and a simple dressing!

I’ve been enjoying cooking with quinoa recently. Did you know that quinoa is believed to have originated in the northwest part of South America?

Cooked quinoa provides healthy nutrients similar to what is typically found in rice and wheat, contains proteins and fiber, and is gluten-free. It is commonly referred to as a superfood, and is so easy to prepare!

If you enjoy quinoa, I’m confident you’ll like this delicious salad! By the way, if you’re interested in using quinoa for breakfast, be sure to check out my recipe for Apricot Almond Breakfast Quinoa! Anyways, here’s how to make this Mediterranean Quinoa Salad.

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

Cook The Quinoa

To make this delicious dish, you will first need to cook the quinoa (according to package instructions) in lightly salted boiling water until done.

Fluff the cooked quinoa with a fork once done. Set it aside until it has cooled down to room temperature.

Make The Salad Dressing

While the quinoa is cooking, make the simple salad dressing for the Mediterranean quinoa salad. Add the ingredients (olive oil, red wine vinegar, oregano, salt and pepper) to a small bowl.

Mix these ingredients well using a fork, until fully combined. Set dressing aside until ready to top the salad.

Assemble The Mediterranean Quinoa Salad

Place all the salad ingredients into a large mixing or serving bowl. Isn’t it colorful? The salad has quinoa, roasted red peppers, corn, cilantro, red onion, feta cheese and kalamata olives.

Give the salad dressing a quick stir and pour over the salad ingredients. Gently mix the Mediterranean quinoa salad together so the dressing coats everything well.

Time To EAT!

Once the salad has been mixed, it’s ready to serve! See how easy that was? And it REALLY tastes great!

Mediterranean Quinoa Salad is a fantastic side dish for a variety of meals. We enjoyed it with pan-seared creole salmon, and a small spinach salad, and it tasted wonderful!

This would also be a tasty light lunch, as well, and just for the record, the leftovers were just as good the next day!

If you enjoy quinoa, you might also enjoy my recipes for Southwest Quinoa Salad, Quinoa Enchilada Casserole (meatless), or a delicious Shrimp, Quinoa & Veggie Bowl.

Hope you will consider trying this recipe, and as always, I hope you will enjoy it! Don’t forget to check out ALL my recipes in the Recipe Index, located at the top of the page.

Take care, and may God bless you and surround you with His love today and always!

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Recipe Source: https://cooktoria.com/recipe/mediterranean-quinoa-salad/

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Mediterranean Quinoa Salad

Prep Time

10 mins

Cook Time

15 mins

Total Time

25 mins

This simple Quinoa Salad is filled with Mediterranean flavors! Easy to prepare, this is a fantastic tasting salad or side dish to serve for lunch or dinner!

Category: Salad/Side Dish

Cuisine: Mediterranean

Keyword: Mediterranean quinoa salad

Servings: 4 Servings

Calories Per Serving: 295 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For Salad:

1/2 cup quinoa , uncooked
1 cup kalamata olives , pitted, sliced
1 cup corn kernels , fresh or canned
1 cup roasted red peppers , sliced
2/3 cup feta cheese , fat free
1/2 cup red onion , diced
1/2 cup cilantro , chopped

For Salad Dressing:

2 Tablespoons olive oil , extra virgin
2 teaspoons red wine vinegar
1 teaspoon dried oregano
1/4 teaspoon salt and pepper , to taste

US Customary - Metric

Instructions

Cook quinoa in lightly salted water according to package instructions (approx 12-15 minutes). When done, drain, then set aside to let quinoa cool.
Mix salad dressing ingredients together in a small bowl until fully blended.
Place all salad ingredients in a large mixing bowl. Pour salad dressing over the top. Mix all ingredients gently until dressing has been incorporated into salad. Serve, and enjoy!

Nutrition Facts

Mediterranean Quinoa Salad

Amount Per Serving (1 g)

Calories 295 Calories from Fat 171

% Daily Value*

Fat 19g29%

Saturated Fat 5g31%

Cholesterol 22mg7%

Sodium 1507mg66%

Potassium 267mg8%

Carbohydrates 24g8%

Fiber 3g13%

Sugar 2g2%

Protein 8g16%

Vitamin A 575IU12%

Vitamin C 17.5mg21%

Calcium 165mg17%

Iron 1.8mg10%

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

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08
Feb
2018

Chicken Taco Salad Bowl

categories: Chicken, Main Dishes, Mexican / Southwestern, Salads

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Make a Chicken Taco Salad in an edible tortilla bowl shell! Why go out when you can enjoy this yummy, filling Mexican salad from home?

Did you know it’s easy to make a delicious Chicken Taco Salad Bowl. Who doesn’t like this filling salad served in an edible tortilla shell? Taco salads are simple to create, and the edible tortilla bowls are very easy to make.

How Does The Tortilla Bowl Get Its Shape?

I use metal tortilla bowl forms that I bought on Amazon several years ago. I think it was about $10 dollars total for two of them.

No, I am not receiving compensation for mentioning this, just thought you might like to see what I used. They have been worth every single penny, and I’ve used them so many times I’ve lost count!

The metal forms are sprayed with non-stick spray and the tortillas are lightly pressed into the mold, then baked for 5 minutes. That’s it! It’s really simple (and you can store them in an airtight container for 2 days, so you can easily make them ahead of time)!

**NOTE: If you don’t have access to tortilla bowl pans, you can still bake tortilla bowls without them. Spray medium sized oven safe bowls with cooking spray. Press a “burrito-sized” tortilla into the bowl (creasing the edges to fit, if needed).

Bake for 10-15 minutes in a preheated 375 degree oven, or until light brown and crispy. Remove from oven. Let cool for a few minutes, then carefully remove crisp tortilla from bowl.

Cook And Season The Chicken

When I make a taco salad bowl I typically use shredded pork, ground beef or shredded cooked chicken. This time I used 2 cooked/shredded chicken breasts and added a little bit of onion.

I season the meat by using my own taco seasoning mix, OR you can use 1/2 an envelope of store-bought taco seasoning (following instructions on package), to season the chicken.

“Building” A Chicken Taco Salad Bowl

Spread warm refried beans across the bottom of the baked tortilla shell. I usually try to use non-fat beans to cut down on calories.

After that I add lots of shredded lettuce, chopped cilantro, then top it with the seasoned shredded chicken and onion mixture.

Finish Making The Chicken Taco Salad Bowl And Serve

Top the chicken taco salad off with a nice chunky salsa, chopped tomatoes, grated cheddar cheese, a dollop of sour cream or non-fat plain yogurt, and a few sprigs of cilantro.

Use whatever suits your own personal preference. This is how we enjoy them! You can add any other garnishes you enjoy, such as guacamole, avocado slices or sliced black olives, too.

Here are the two chicken taco salad bowls I made for my husband and I. They look festive, and the crisp tortilla bowls are completely EDIBLE! This is one of our favorite dinners, because it fills you up, tastes fantastic, and because we LOVE any kind of Mexican food!

Another big plus is that we don’t have to go out to a restaurant, but can enjoy it from the comfort of our own home!

Go ahead… pull up a chair, grab a fork and have a bite! I just KNOW you will enjoy this meal! And by all means, add any other ingredients you wish, to creatively make this salad your own!

At times I’ve added avocado slices, or guacamole, sliced olives, and even chopped green chilies to our salad… all are tasty additions!

Sure hope you will try this recipe for a delicious chicken taco salad. As much as I enjoy going OUT for Mexican food , sometimes it’s easier, more convenient and less expensive to make these tasty salads at home!

Thanks 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 MAIN COURSE SALAD Recipes?

You can find all of my recipes in the Recipe Index, which is located at the top of the page. I have some wonderful tasting main course salad recipes you might enjoy, including:

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0 from 0 votes

Chicken Taco Salad Bowl

Prep Time

15 mins

Cook Time

0 mins

Total Time

15 mins

Make a Chicken Taco Salad in an edible tortilla bowl shell! Why go out when you can enjoy this yummy, filling Mexican salad from home?

Category: Dinner

Cuisine: Mexican

Keyword: chicken taco salad

Servings: 2 servings

Calories Per Serving: 348 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

2 burrito sized flour tortillas , baked into bowl shape and crisp (See NOTES below)
2 cooked and shredded chicken breasts
2 Tablespoons chopped onions
1/2 package taco seasoning (plus water per pkg. instructions)
1 can refried beans (I used non-fat)
2 cups Iceberg lettuce , chopped
2 Tablespoons cilantro , chopped, divided
Salsa (as desired)
1 medium tomato , chopped, divided
1/2 cup Cheddar cheese , grated, divided
Dollop of light sour cream (as desired)
Additional sprigs of cilantro
OPTIONAL GARNISH: guacamole , sliced avocados, sliced black olives, chopped green chilies

US Customary - Metric

Instructions

Bake tortilla bowls until crisp. Set aside. NOTE: If using metal tortilla bowl forms, spray pan with non-stick spray. Press tortilla into pan. Bake at 375 degrees for 5 minutes or until light brown and crispy. If you don't have access to the tortilla bowl forms, you can still bake tortilla bowls without them. Spray medium sized oven safe bowls with cooking spray. Press a "burrito-sized" tortilla into the bowl (creasing edges to fit, if needed). Bake 10-15 minutes in a 375 degree oven, or until light brown and crispy. Remove from oven. Let cool, then carefully remove crisp tortilla from bowl.
Cook shredded chicken, onion and taco seasoning per package instructions. Set aside.
To build salads, divide and layer ingredients into tortilla bowls: Refried beans, Shredded lettuce, cilantro, and seasoned shredded chicken, salsa, chopped tomato, grated cheddar cheese.
Garnish with a dollop of sour cream and additional cilantro, if desired. Additional garnishes can include guacamole, avocado slices, sliced black olives or chopped green chilies. Serve, and enjoy this delicious Mexican salad.

Nutrition Facts

Chicken Taco Salad Bowl

Amount Per Serving (1 salad bowl)

Calories 348 Calories from Fat 126

% Daily Value*

Fat 14g22%

Saturated Fat 7g44%

Cholesterol 101mg34%

Sodium 539mg23%

Potassium 637mg18%

Carbohydrates 19g6%

Fiber 1g4%

Sugar 3g3%

Protein 34g68%

Vitamin A 855IU17%

Vitamin C 10.6mg13%

Calcium 247mg25%

Iron 1.8mg10%

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

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05
Feb
2018

Asian Style Stir Fry Veggies

categories: Side Dishes, Vegetable Dishes

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Asian Style Stir Fry Veggies are bursting with color and flavor, and are a simple, delicious way to serve fresh vegetables with your meals. Even kids will like this simple side dish!

The recipe for Asian style stir fried veggies couldn’t be simpler, but the results are sure yummy! I came up with a simple sauce years and years ago, and enjoy using it occasionally to enhance mixed fresh stir-fried vegetables! Here’s how to make this dish:

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

Prep The Stir Fry Veggies

Clean veggies, dry and then prep them, by cutting them into bite sized slices or chunks. This time, I used broccoli, yellow squash, green zucchini, red and orange bell peppers, brown onion, baby carrots, and mushrooms.

Truthfully, any combination of vegetables you have available will work well (I’ve also added bok choy, green peppers, fresh asparagus or green beans, at times). Set aside.

Make The Asian Style Sauce

Mix Asian-style sauce in a small cup or bowl. I simply used a fork to mix the ingredients (water, soy sauce, ground ginger and cornstarch) together. Set aside.

Stir Fry The Veggies

In a large skillet, heat oil on medium-high heat until very hot (but not smoking). Add the vegetables all at once (except for minced garlic).

Cook, stirring often, until vegetables are cooked (about 5-6 minutes). They should be crisp-tender when done. Add the minced garlic, and stir, to prevent burning. Cook an additional minute.

Add Sauce To The Stir Fried Veggies

Give the sauce a final stir, then pour the Asian sauce into skillet, and stir to combine. The sauce will begin to thicken almost immediately. Continue to stir. If the sauce becomes too thick, add just a touch of water to skillet and stir until all veggies are coated with sauce, and are heated through.

Once the Asian style stir fry veggies are heated through, and covered with sauce, they are ready to serve. For this meal, I served them as a side dish, along with a piece of pan-seared salmon and steamed rice. YUM!

That’s it! I really hope you will consider making these Asian Style Stir Fry Veggies. They add a LOT of color and wonderful flavor to any meal! It’s a great way to get more vegetables onto the plate, and they really do taste great (hint, hint).

Hope you have an absolutely WONDERFUL day, and remember… be KIND to those you encounter throughout your day. You never know what others are going through… why not be their bright beacon of hope for that day! God Bless You!

Looking For More VEGETABLE Recipes?

You can find all of my recipes in the Recipe Index, located at the top of the page. I have lots of veggie recipes for you to enjoy, including:

Interested In More Recipes?

You Can Also Find Me On Social Media:

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

Asian Style Stir Fry Veggies

Prep Time

10 mins

Cook Time

6 mins

Total Time

16 mins

You'll love these colorful, delicious, quick and easy to make Asian style stir fry veggies. They're a perfect side dish for a variety of meals.

Category: Side Dishes

Cuisine: Asian

Keyword: stir fry veggies

Servings: 2 large servings

Calories Per Serving: 221 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For Veggies (Use any combo or quantity you wish... this is what I used):

2 Tbsp Vegetable oil
1 Zucchini , I used 1/2 green and 1/2 yellow), sliced
6-8 Mushrooms , sliced
1/4 medium Brown onion , sliced
1 cup Bell peppers , I used red and orange, sliced
8 Baby Carrots , I used 8-10, sliced lengthwise
1 cup Broccoli florets
1 tsp Minced garlic

For Asian Style Sauce:

3/4 cup water
2 Tablespoons soy sauce
1/8 teaspoon ground ginger
1 teaspoon cornstarch , I used a heaping teaspoon

US Customary - Metric

Instructions

Clean veggies, dry them, then prep them, by cutting them into bite sized slices or chunks. Set aside.
Mix Asian-style sauce in a small cup or bowl. I simply used a fork to mix the ingredients (water, soy sauce, ground ginger and cornstarch) together. Set aside.
In a large skillet, heat oil on medium-high heat until very hot (but not smoking). Add the vegetables all at once (except for minced garlic). Cook, stirring often, until vegetables are cooked (about 5-6 minutes). They should be crisp-tender when done. Add the minced garlic, and stir to prevent burning. Cook an additional minute.
Give the sauce a final stir, then pour it into skillet, and stir to combine. The sauce will begin to thicken almost immediately. Continue to stir. If sauce becomes too thick, add just a little bit more water to skillet and stir until all veggies are coated with sauce, and are heated through. Remove skillet from heat, serve, and enjoy!.

Nutrition Facts

Asian Style Stir Fry Veggies

Amount Per Serving (1 g)

Calories 221 Calories from Fat 126

% Daily Value*

Fat 14g22%

Saturated Fat 11g69%

Sodium 1071mg47%

Potassium 900mg26%

Carbohydrates 19g6%

Fiber 5g21%

Sugar 10g11%

Protein 7g14%

Vitamin A 8330IU167%

Vitamin C 157mg190%

Calcium 55mg6%

Iron 2.1mg12%

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

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02
Feb
2018

Chocolate Chip Muffins

categories: Breakfast, Muffins

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Chocolate Chip Muffins are easy to make, amazingly delicious, and will be a family favorite for breakfast or a light snack!

Do you enjoy a great tasting treat for breakfast or a snack? If so, then you will want to read on and will need to make these delicious Chocolate Chip Muffins, bursting with miniature chocolate chips! Grab a cup of coffee or tea and read on.

I found the recipe on Pinterest and whipped up a batch for our family several weeks ago. WOW!!! They are wonderful, and were difficult to stay out of!

The recipe made 12 standard sized muffins, which were packed with chocolate chips and were NOT dry! Absolutely DELICIOUS! As an added bonus… they are super easy to make, too! Here’s how:

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

How To Make Chocolate Chip Muffins

In a large bowl, mix together butter and oil, until well blended. Add sugar, egg, egg white and vanilla extract.

Stir or whisk ingredients very well, until completely combined and smooth. Add the buttermilk, and stir until combined.

Whisk together flour, corn starch, baking powder and salt in a separate mixing bowl. Add the dry ingredients to the bowl with the wet ingredients.

Fold or gently stir dry ingredients into batter, making sure NOT to overmix.

About half way through folding dry ingredients into wet ingredients, stir in the chocolate chips. Once combined, cover the bowl and let the batter sit at room temperature for at least 15 minutes (trust me-this will help the muffins to rise higher).

While batter is “resting”, preheat oven to 425 degrees. Line a standard sized muffin tin with paper cupcake liners and spray bottom of each paper liner with non-stick baking spray (I learned this trick from a friend whose husband was a baker).

Once batter has “rested”, fill each paper liner with batter (about 3/4 full), distributing evenly between muffin cups.

Bake The Chocolate Chip Muffins

Sprinkle the top of each muffin with coarse granulated sugar. Bake at 425 degrees for 8 minutes, then turn down the oven to 350 degrees and cook for another 7-8 minutes.

Check muffins for doneness (they should be light golden brown on top and a toothpick inserted into middle of muffin should come out dry). When done, remove muffins from oven to a wire rack, and let muffins cool.

And that’s how easy it is to make these wonderful treats! Don’t they LOOK good? Each muffin rose well above the top of the paper liner! And just look at all those mini chocolate chips inside… YUM!

These chocolate chip muffins tasted FANTASTIC! We loved them. I sent some of them home with one of our sons, and he loved them, too.

I hope you will consider trying this recipe, and trust that you, and those you love will enjoy them as much as we did. Have a GREAT day!

Looking For More MUFFIN Recipes?

You can find all of my recipes in the Recipe Index, located at the top of the page. Some of our favorite muffins include:

Interested In More Recipes?

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
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Recipe Source: Samantha Merritt, at https://sugarspunrun.com/bakery-style-chocolate-chip-muffins/

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0 from 0 votes

Chocolate Chip Muffins

Prep Time

20 mins

Cook Time

15 mins

Total Time

35 mins

Chocolate Chip Muffins will be a family favorite for breakfast or a light snack, and they're easy to make!

Category: Breakfast

Cuisine: American

Keyword: chocolate chip muffins

Servings: 12 muffins

Calories Per Serving: 279 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

4 Tablespoons butter (melted, cooled to room temp.)
1/4 cup vegetable (or canola) oil
1 cup granulated sugar
1 large egg (at room temp. is best)
1 egg white
1½ teaspoons vanilla extract
1/2 cup buttermilk (see NOTES for substitute)
1¾ cup all purpose flour
2 teaspoons baking powder
2 teaspoons corn starch
1/2 teaspoon salt
1 cup chocolate chips (I used mini-chips!)
1/3 cup granulated or coarse sugar (for sprinkling on muffins before baking)

US Customary - Metric

Instructions

In a large bowl, mix together butter and oil, until well blended. Add sugar, egg, egg white and the vanilla extract. Stir or whisk ingredients very well, until completely combined and smooth. Add buttermilk; stir until combined.
Whisk together flour, corn starch, baking powder and salt in a separate mixing bowl. Add the dry ingredients to the bowl with the wet ingredients. Fold or gently stir dry ingredients into batter, making sure NOT to overmix. About half way through folding dry ingredients into wet ingredients, stir in the chocolate chips. Once combined, cover the bowl and let the batter sit at room temperature for at least 15 minutes (this will help the muffins to rise higher).
While batter is "resting", preheat oven to 425 degrees. Line a standard sized muffin tin with paper cupcake liners and spray bottom of each paper liner with non-stick baking spray (I learned this trick from a friend whose husband was a baker). Once batter has "rested", divide batter evenly, and fill each paper liner with batter (about 3/4 full), distributing evenly between muffin cups.
Sprinkle the top of each muffin with coarse granulated sugar. Bake at 425 degrees for 8 minutes, then turn down oven to 350 degrees and cook for another 7-8 minutes (without removing muffins from oven). At the 7 minute mark, check muffins for doneness (they should be light golden brown and a toothpick inserted into middle should come out dry). When done, remove muffins from oven to a wire rack, and let muffins cool. Serve, and enjoy!

Recipe Notes

!No buttermilk? Use this as a substitute: Put 1½ tsp. white vinegar OR lemon juice into a measuring cup. Fill to 1/2 cup marking with milk. Stir. Let sit 5 minutes before using.
!Want to make 6 JUMBO sized muffins? Follow exact recipe and use jumbo sized muffin tins - bake at 425° for 8 mins., reduce heat to 350°, then bake an additional 15 mins. before checking for doneness.

Nutrition Facts

Chocolate Chip Muffins

Amount Per Serving (1 muffin)

Calories 279 Calories from Fat 72

% Daily Value*

Fat 8g12%

Saturated Fat 4g25%

Cholesterol 27mg9%

Sodium 163mg7%

Potassium 117mg3%

Carbohydrates 48g16%

Fiber 1g4%

Sugar 32g36%

Protein 3g6%

Vitamin A 380IU8%

Vitamin C 0.5mg1%

Calcium 65mg7%

Iron 1.2mg7%

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

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30
Jan
2018

Grilled Patty Melt

categories: Beef, For The BBQ Grill, Main Dishes, Sandwiches

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Make a classic grilled patty melt from the comfort of home! Seasoned beef, rye bread, caramelized onions, and gooey cheese create a delicious grilled sandwich!

Do you enjoy a good Patty Melt? I sure do – YUM! Sometimes when we go out for hamburgers, I opt for a grilled patty melt, because I love the simplicity of this sandwich and I LOVE the taste! Did you know it’s EASY to make them from the comfort of your own home?

Seriously… I love grilled onions, I love cheese and I love burgers, so how could I not enjoy this simple classic grilled sandwich? A patty melt features all of those ingredients, and is a popular menu item at diners and Mom and Pop restaurants around the country!

Now, please note that I didn’t say they are the HEALTHIEST meal option, but I do believe life (including food choices) is all about balance. Every now and then, a grilled patty melt with perfectly caramelized onions and gooey cheese on buttered rye bread makes me deliriously HAPPY.

I enjoyed eating this grilled patty melt. Every single bite… THEN I went for a 237 mile walk to work off the calories… Ha Ha!

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

How To Make A Grilled Patty Melt

Patty melts are easy to make. They do take a little bit of prep time, because you need to caramelize and brown the sliced onions really well!

Slice the onions thin, then cook low and slow in a little butter for 20-25 minutes, stirring occasionally. If you are a multi-tasker, you can grill the patties at the same time.

You can also prepare the onions for the patty melt ahead of time, if you want. This could save you time later on when everyone is ravenous and starving.

Lightly season the ground beef with salt, pepper, a touch of garlic powder and some Worcestershire sauce, then shape the meat into patties.

Make the patties slightly oblong to fit better on a piece of Rye bread (the “traditional” bread used to make this sandwich).

Cooking The Beef For A Patty Melt

Grill the beef patties on both sides on medium-high heat until they reach the desired doneness (I am a medium-well gal, myself). I cook the meat on an indoor cast iron grill, but they are just as easily cooked on a BBQ grill.

Make sure the grill or pan you use is very hot before adding the meat. This helps to create a crusty “sear” on the outside.

Once ready to cook the grilled patty melt, spread butter on one side of each slice of bread (like making a grilled cheese sandwich).

Place the cooked meat patty onto the non-buttered side, then pile on the caramelized onions.

NOTE: If you want a LOT of cheese, place a piece of Swiss cheese on the bread before placing the patty on, then add another one to the top. I wanted just a small amount of cheese, so I put it only on top of the onions.

Top With Another Slice Of Bread

Place another slice of bread on top of the cheese (buttered side out). If you wish to add Thousand Island dressing (a lot of restaurants serve it with this), spread it onto the unbuttered side of the top slice of bread.

Cook the patty melt as you would a grilled cheese sandwich. Once the bottom slice of bread is golden brown and toasty, carefully flip the sandwich to the other side.

Continue cooking the grilled patty melt until the bread is crusty and golden brown, the cheese has melted, and the sandwich is heated through.

Time to EAT!

Once done, carefully slice the patty melt in half, and serve with additional Thousand Island dressing or ketchup for dunking!

And, if you want MORE calories (cough, cough), add some fries! French fries are VEGETABLES, right?

That’s it! See how easy it is to make this classic sandwich? Now you can make a delicious grilled patty melt in the comfort of your own home!

The secret is getting the onions cooked just right, along with crispy rye bread, a well-seared beef patty, and ooey gooey melted cheese! This simple meal always make me happy!

I hope you will consider making these yummy sandwiches for lunch or dinner for friends or family! Have a fantastic day!

Looking For More SANDWICH Recipes?

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

Interested In More Recipes?

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

You Can Also Find Me On Social Media:

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

0 from 0 votes

Grilled Patty Melt

Prep Time

25 mins

Cook Time

5 mins

Total Time

30 mins

Make a classic grilled patty melt from the comfort of home! Seasoned beef, rye bread, caramelized onions, and gooey cheese create a delicious grilled sandwich!

Category: Entree, Sandwich

Cuisine: American

Keyword: patty melt

Servings: 4 servings

Calories Per Serving: 804 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

2 onions , peeled, sliced thin
1 Tablespoon butter
1½ pounds ground beef
1 teaspoon salt
1 teaspoon black pepper
1/4 teaspoon garlic powder
4-5 dashes Worchestershire sauce
2 Tablespoons butter
8 slices rye bread (can substitute sourdough)
4 slices Swiss cheese (use more, if desired- can also substitute American cheese)
Thousand Island dressing (optional, if desired)

US Customary - Metric

Instructions

Trim ends off onions, peel, then slice thin. Melt 1 Tablespoon butter in skillet. Cook onions slices on medium heat for 20-25 minutes, stirring occasionally. When done, the caramelized onions should be softened and light brown. Set aside.
Season ground beef with salt, pepper, garlic powder and Worchestershire sauce. Mix well. Shape meat into 4 slightly oblong patties (to fit shape of rye bread). Grill beef patties on grill or in skillet on medium-high heat (spray skillet with non-stick spray or use melted butter) until cooked through to your preferred done-ness. Make sure the grill or pan you use is very hot before adding the meat. This helps to create a quick, crusty "sear" on the outside. When done, set beef patties on paper towel to drain excess grease.
When ready to cook sandwich, spread butter on one side of each slice of bread. Place cooked meat patty onto the non-buttered side, then piled on the caramelized onions. Top with slice of Swiss cheese. NOTE: If you want a LOT of cheese, place a piece of Swiss cheese on the bread before placing the patty on, then add another slice to the top.
Place a slice of buttered bread on top of the cheese (butter side out). If you wish to add Thousand Island dressing, spread it onto the unbuttered side of the top slice of bread. Cook patty melt on low heat as you would a grilled cheese sandwich. Once the bottom is golden brown and toasty, carefully flip the sandwich (with a spatula) to the other side, and continue cooking until golden brown, cheese has melted, and sandwich is heated through. Once done, carefully slice patty melt in half, and serve with additional Thousand Island dressing or ketchup for dunking! Enjoy!

Nutrition Facts

Grilled Patty Melt

Amount Per Serving (1 sandwich)

Calories 804 Calories from Fat 468

% Daily Value*

Fat 52g80%

Saturated Fat 23g144%

Cholesterol 169mg56%

Sodium 1222mg53%

Potassium 667mg19%

Carbohydrates 38g13%

Fiber 4g17%

Sugar 5g6%

Protein 42g84%

Vitamin A 495IU10%

Vitamin C 4.3mg5%

Calcium 311mg31%

Iron 5.4mg30%

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

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26
Jan
2018

Overnight Banana Coconut Oats

categories: Breakfast

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5 minutes prep time is all you need to make a family friendly breakfast of Overnight Banana Coconut Oats! A quick, easy and delicious dish everyone will enjoy!

Have you ever made overnight oats before? I would like to recommend these Overnight Banana Coconut Oats today, for your consideration! Take a couple minutes to mix up the ingredients, and simply refrigerate them while you sleep, then wake up to a thick and creamy cup of “ready to go DELICIOUS oatmeal” the next morning!

I really like the idea of having overnight oats ready to grab and go in the morning. There’s no fuss- just a hearty, filling, DELICIOUS breakfast to enjoy with my coffee!

It couldn’t be easier to make banana coconut oats, with a few ingredients! Make a few up and go to bed at night, knowing your breakfast will be waiting for YOU! Here’s how to make one serving:

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

How To Make Overnight Banana Coconut Oats

In an airtight container with a lid (I used a pint sized Mason jar), place rolled oats, sliced banana, vanilla extract, chia seeds, shredded coconut, and pure maple syrup. NOTE: If you want more coconut flavor, you can also add a very small bit of coconut extract. I didn’t find it necessary, but it is an option!

Add unsweetened coconut milk until the oats are fully covered. Give the ingredients a good stir, until they are completely mixed together. If necessary, you might need to add a bit more coconut milk to ensure the ingredients are covered.

This is what the overnight banana coconut oats looked like after mixing. Place a lid on the jar or container, and refrigerate overnight.

The next morning, remove jar from refrigerator and remove lid. Overnight the oats will have absorbed quite a bit of the coconut milk, leaving a creamy, thicker consistency of oats. You can add in a bit more coconut milk, to thin out the oats more and loosen them up, if desired. Give the oats a good stir, and they are ready to eat cold (no, you don’t heat them!).

See how thick the banana coconut oats have become after being refrigerated overnight? They taste wonderful cold, too… kind of like pudding!

The recipe as written below will yield ONE serving, but is easily doubled or tripled to make several more servings. Overnight banana coconut oats can be prepared 2-3 days in advance. If you enjoy the flavors of coconut and banana, you will enjoy this easy breakfast that will also fill you up!

Looking for More OVERNIGHT OAT Recipes?

You can find ALL my recipes in the Recipe Index, located at the top of the page. You might also enjoy my other overnight oats recipes, including:

Interested In More Recipes?

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
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Instagram: jbatthegratefulgirlcooks

Recipe Source: Tammy, at https://www.organizeyourselfskinny.com/2017/07/05/banana-coconut-overnight-oats/

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Overnight Banana Coconut Oats

Prep Time

5 mins

Cook Time

0 mins

Total Time

5 mins

5 minutes prep time is all you need to make a family friendly breakfast of Overnight Banana Coconut Oats! A quick, easy and delicious dish everyone will enjoy!

Category: Breakfast

Cuisine: American

Keyword: overnight banana coconut oats

Servings: 1 serving

Calories Per Serving: 581 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1/2 cup old fashioned rolled oats (not instant)
1/2 very ripe banana , sliced thin
1/4 teaspoon vanilla extract
1 Tablespoon shredded coconut (unsweetened preferred)
1 teaspoon chia seeds
2 teaspoon pure maple syrup
1/2 cup unsweetened coconut milk (plus more, if necessary)
1/8 teaspoon coconut extract (OPTIONAL-use only if more coconut flavor desired)

US Customary - Metric

Instructions

Place all ingredients (except coconut milk) in a mason jar or container with a lid. Give ingredients a stir until combined.
Pour coconut milk into container. Stir well. Make sure the ingredients are fully covered by coconut milk. Add additional coconut milk (if necessary), to cover. Seal jar or container. Refrigerate overnight.
When ready to serve, remove from refrigerator, remove lid, and give oats a stir. Stir in additional coconut milk, if desired, to thin out the oats a bit.
Serve, and enjoy!

Recipe Notes

Oats can be prepared 2-3 days in advance, if desired.

Nutrition Facts

Overnight Banana Coconut Oats

Amount Per Serving (1 serving)

Calories 581 Calories from Fat 315

% Daily Value*

Fat 35g54%

Saturated Fat 28g175%

Sodium 42mg2%

Potassium 673mg19%

Carbohydrates 62g21%

Fiber 9g38%

Sugar 23g26%

Protein 9g18%

Vitamin C 8.5mg10%

Calcium 81mg8%

Iron 4mg22%

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

Here’s one more to pin on your Pinterest boards!