Santa Fe Chicken Sandwich (copycat)

Enjoy a tasty copycat Carl’s Jr. Santa Fe Chicken Sandwich. Marinated chicken, cheese, Southwest sauce, green chile, & lettuce on a toasted bun. YUM!
Enjoy a tasty copycat Carl's Jr. Santa Fe Chicken Sandwich. Marinated chicken, cheese, Southwest sauce, green chile & lettuce on a toasted bun. YUM!

Well… we’ve entered another week of “stay-at-home”, due to current coronavirus guidelines. I made my husband and I delicious chicken sandwiches for dinner last week, using a recipe I saved many years ago. The recipe is a copycat for one of Carl’s Jr. restaurants chicken sandwiches! Honestly, I’m not even sure if they still have this sandwich on their menu! All I know is… it’s GOOD, and we really enjoy these sandwiches!

I knew I had 99% of the ingredients in our kitchen, so I decided to make these sandwiches again (it’s been a while!). The recipe calls for teriyaki sauce (and that was the ONE thing I was out of)! Since we are trying NOT to go to the grocery store too much (social distancing), I used my recipe for homemade teriyaki marinade (easy) to marinate the chicken! Problem solved. HOORAY!

The sandwiches were (as always) a big hit, so I’m sharing the recipe here, so you can enjoy it, too. Here’s how to make Santa Fe Chicken Sandwiches:

First – Marinate The Chicken

The recipe (as written in printable recipe below) makes 4 sandwiches, but since I was only making them for my husband and I, my photos reflect the fixings for TWO! Place boneless, skinless chicken breasts into a resealable plastic bag or container (with a lid).

Add teriyaki sauce to the chicken, and turn to fully cover the chicken with the sauce. Let the chicken marinate (covered or sealed) in the refrigerator for thirty minutes, so the flavors can permeate the meat. Use the time the chicken is marinating to prepare other parts of the recipe.

Boneless, skinless chicken breasts are marinated in teriyaki sauce.

Prepare The Southwestern Sauce – EASY!

Making the Southwestern sauce for the sandwich is incredibly simple.  Measure the mayonnaise, cayenne pepper, paprika, and curry powder into a small bowl, and stir well, until the ingredients are fully incorporated. Set the bowl aside. This will be the sauce you put on the sandwich! See how EASY that was?

Southwest-inspired spices are mixed together with mayonnaise to make sauce.The sauce for the sandwich is mixed, and is ready to spread on.

Prepare The Canned Green Chiles- EASY!

Open and drain the green chiles. Below you can see the type of chiles I used. There should be 4 whole ones in the can. Carefully slice them open, and remove the seeds with a butter knife or spoon. Each sandwich requires one of these mild chiles.

Pat the chiles dry with a paper towel. Now you can set them aside until you’re ready to build the sandwiches.

Whole green chiles are split open and seeds are removed before adding to sandwich.

Cook The Marinated Chicken

Once the chicken breasts have marinated for 30 minutes, remove them from the container (or bag), and let the excess sauce drip off the chicken. Discard the sauce.

Grill the chicken on an outdoor grill, or in a lightly oiled pan or indoor grill on medium-high heat. I use a cast iron grill on my stove top to cook the chicken (see photo below).

When the chicken is nicely browned on the bottom after 6-7 minutes, carefully turn the chicken over, and continue grilling the other side for an additional 6-7 minutes. The time it will take to cook the chicken will vary, depending on the thickness of the chicken you use, of course. When done, the chicken should be cooked all the way through (internal temp of 165°F.), and be nicely browned on all sides.

Marinated chicken breasts are grilled for the sandwich.The marinated chicken breasts are grilled on both sides until done.

Time To Build Your Santa Fe Chicken Sandwich!

Okay… now it’s time to put the sandwiches together. Lightly toast the hamburger buns. I’ve found the easiest way is to lay them open on a lightly buttered skillet or griddle, and let them “toast” on low heat for a minute or two.

Spread the Southwestern sauce onto both sides of each of the toasted buns. Place a lettuce leaf on the bottom bun, and then top it with one of the green chiles.

Southwestern sauce is spread on both top and bottom of toasted bun.Lettuce and a whole green chile is added to the toasted buns with sauce.

Now lay the warm marinated, grilled chicken breast on top of the chile. Add a slice of American cheese to the top bun, and place it on the chicken. Now your Santa Fe Chicken Sandwich is completely ready to enjoy! The heat from the toasted bun and the chicken will help to slightly melt the cheese, too!

Repeat the steps for each Santa Fe Chicken Sandwich. All that is left for you to do after that is serve and enjoy these delicious, flavorful chicken sandwiches. Hope you enjoy them… we sure do!

Marinated grilled chicken and cheese are added to the Santa Fe Chicken Sandwich.

A Santa Fe Chicken Sandwich is served on a plate, with sliced apples on the side.

Thank you for stopping by. The printable recipe is shown below, in case you would like to make these at home. Stay safe, and be an encouraging friend and family member to those around you who might be hurting. God bless you, and I sincerely hope you have a GREAT day. There is ALWAYS something to be thankful for, right?!!!

Looking For Other SANDWICH Recipes?

You can find all of my recipes in the Recipe Index, located at the top of the page. I have several sandwich recipes there, including:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

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Author's signature

Original recipe source: unknown (I wrote it down many years ago, and did not note original publication)

Santa Fe Chicken Sandwich
Prep Time
5 mins
Cook Time
14 mins
Marinating Time (Inactive-included in total time)
30 mins
Total Time
49 mins
 

Enjoy a tasty copycat Carl's Jr. Santa Fe Chicken Sandwich. Marinated chicken, cheese, Southwest sauce, green chile & lettuce on a toasted bun. YUM!

Category: Dinner, Lunch, Sandwich
Cuisine: Southwestern
Keyword: Santa Fe Chicken Sandwich
Servings: 4 sandwiches
Calories Per Serving: 386 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For Chicken:
  • 4 medium chicken breasts (boneless, skinless) (the thinner, the better!)
  • 1 cup teriyaki sauce (or marinade)
For Southwest Sauce:
  • ¼ cup mayonnaise (regular or light)
  • ¼ teaspoon cayenne pepper
  • ¼ teaspoon paprika
  • ¼ teaspoon curry powder
  • 1 pinch salt
For Sandwich:
  • 4 hamburger buns
  • 4 lettuce leaves
  • 4 ounce canned whole green chiles (1 can should have 4 chiles)
  • 4 slices American cheese
Instructions
  1. MARINATE CHICKEN: Place boneless, skinless chicken breasts into resealable plastic bag or a container (with lid). Add teriyaki sauce; turn to fully cover chicken with sauce. Let chicken marinate in refrigerator for 30 minutes.

  2. PREP #1-MAKE SAUCE: Measure mayonnaise, cayenne pepper, paprika, and curry powder into a small bowl. Stir well, then set bowl aside. PREP #2-PREPARE CHILES: Open can; drain green chiles. Carefully slice chiles open. Remove seeds. Pat chiles dry with a paper towel. Set aside.

  3. COOK CHICKEN: After marinating 30 minutes, remove chicken breasts from bag (or container); let excess sauce drip off the chicken. Discard sauce. Cook chicken on an outdoor grill, or in a lightly oiled pan or on indoor grill pan on medium-high heat. Cook for approximately 6-7 minutes. Turn chicken over; continue grilling other side for an additional 6-7 minutes. The time it takes to cook depends on the thickness of chicken you use, of course. When done, chicken should be cooked all the way through (internal temp of 145-150°F), and be nicely browned on all sides. Remove from pan or grill. Keep chicken warm.

  4. TOAST THE BUNS: Lightly toast the hamburger buns. Easiest way is to split and lay them open on a lightly buttered skillet. Let them "toast" for 1-2 minutes on low heat, until golden brown.

  5. TO BUILD EACH SANDWICH: Spread sauce onto both sides of each toasted bun. Place lettuce leaf on bottom bun; top it with a green chile, followed by a chicken breast. Add a slice of American cheese to the top bun, and place it on the chicken. Repeat with other sandwiches, serve warm, and enjoy!

Recipe Notes

Caloric calculation was made using light mayonnaise and 1/4th of the marinade's total calories, as marinade is only used to flavor meat and total amount of marinade is not fully consumed.

Nutrition Facts
Santa Fe Chicken Sandwich
Amount Per Serving (1 sandwich)
Calories 386 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 5g31%
Cholesterol 96mg32%
Sodium 1620mg70%
Potassium 620mg18%
Carbohydrates 29g10%
Fiber 2g8%
Sugar 7g8%
Protein 34g68%
Vitamin A 2159IU43%
Vitamin C 16mg19%
Calcium 323mg32%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Enjoy a tasty copycat Carl's Jr. Santa Fe Chicken Sandwich. Marinated chicken, cheese, Southwest sauce, green chile & lettuce on a toasted bun. YUM!

Jalapeño Cheddar Cornbread

Jalapeño Cheddar Cornbread, (with corn kernels, sliced jalapeños, onions and grated cheddar cheese), is an EASY to make, flavorful side dish for 8!
Jalapeño Cheddar Cornbread, (with corn kernels, sliced jalapeños, onions and grated cheddar cheese), is an EASY to make, flavorful side dish for 8!

Do you enjoy cornbread as a side dish? We do, especially when it is paired with a big bowl of hot soup! A lot of times I use a recipe I’ve posted for Marie Callender’s cornbread, which is a traditional flavored, high-rising cornbread. It is a family favorite, especially when I make my recipe for chicken and dumplings!

Sometimes, however, I want to make cornbread with a bit more kick! My mom occasionally made “Mexican Cornbread” when I was growing up, which tastes very similar to this recipe (which I’ve had for over 20 years). This recipe for jalapeño cheddar cornbread is not too spicy at all, and has whole kernel corn, onions, and grated cheddar cheese in it, which adds texture, color, and flavor! It’s DELICIOUS, and today I want to share the easy recipe with you.

Prepare The Skillet Or Pan For The Cornbread First!

Generously grease or spray a 9″ oven-proof skillet, square baking dish, or pie pan on the bottom and sides (I use a cast iron skillet). Place the pan on the middle rack of your oven. Preheat the oven to 350° F, and let the oven preheat WITH THE SKILLET STILL IN THE OVEN. You want the skillet for the cornbread to be really hot when you add the batter, because this helps the edges to get crispy!

While the oven (and skillet) are heating, prepare the batter for the cornbread. Since the oven will typically take about 10 minutes to preheat, you have plenty of time to whip up the easy batter!

Prepare The Batter

Making the cornbread batter is REALLY easy! The first thing you need to do is measure the yellow cornmeal, flour, sugar, salt, baking powder and baking soda into a large mixing bowl. Whisk these dry ingredients together, until fully combined, and then set the bowl aside.

The dry ingredients for cornbread batter are added to a large mixing bowl.Flour, cornmeal and other dry ingredients are whisked together to mix.

In a SEPARATE mixing bowl, combine beaten eggs, buttermilk, oil, corn, onion, grated cheddar cheese, and sliced, de-seeded jalapeños. Stir these wet ingredients very well, until fully combined. **(See note in printable recipe card at the bottom of this post for easy substitutions for buttermilk, jalapeños or the whole kernel canned corn).

Pour the bowl full of the wet ingredients into the bowl with the dry ingredients. Stir the cornbread batter well, just until the batter is moistened and fully mixed. Now the batter for your jalapeño cheddar cornbread is ready to go! (See how easy that was?)

Onions cheddar cheese, jalapenos, eggs, etc. help flavor the cornbread batter.The wet ingredients are poured into the dry ingredients to make a batter.

Time To Bake The Jalapeño Cheddar Cornbread!

Once the oven is preheated, CAREFULLY remove the skillet or pan from the oven. IT WILL BE HOT! Immediately pour the cornbread batter into the skillet. You might even hear it sizzle when it hits the hot pan!

Bake the jalapeño cheddar cornbread (on a middle oven rack) at 350° F. for 30-35 minutes. When done, the cornbread should be golden brown on top, and a toothpick inserted into the middle should come out clean! Since ovens vary in temperatures, be sure to check it at the 30 minute mark to ensure you don’t overcook the cornbread!

Batter for jalapeño cheddar cornbread is poured into a heated skillet before baking..

Remove the finished cornbread from the oven, and let it cool for 2-3 minutes before attempting to slice and serve it.

When ready to serve, slice the jalapeño cheddar cornbread into 8 wedges (or pieces, if using a square baking dish). Lift each piece out of the skillet using a spatula, serve, and enjoy! We enjoyed our cornbread along with a bowl of my hubby’s favorite pinto beans and ham. This yummy cornbread was a perfect side dish (smeared with butter, of course!).

Baked jalapeño cheddar cornbread is golden brown on the top.A slice of the finished jalapeño cheddar cornbread is ready to eat!

Hope you are staying safe and well, during this month of “stay at home” guidelines. I pray you and those you love will soon have a chance to share a meal together, and enjoy each others company and hugs once again. I know we sure are looking forward to that day!

Take care, stay strong, and look for opportunities to serve or support others during this time, in whatever way you safely can. Have a GOOD day, and may God bless you with His love and presence!

Looking For Other BREAD Recipes?

You can find all of my bread recipes in the Recipe Index, located at the top of the page. I have quite a few you might want to try, including:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

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Facebook page: The Grateful Girl Cooks!
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Author's signature

Original recipe source: unknown (wrote it down many years ago on a 3×5″ recipe card – original publication not noted)

Jalapeño Cheddar Cornbread
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
 

Jalapeño Cheddar Cornbread, (with corn kernels, sliced jalapeños, onions and grated cheddar cheese), is an EASY to make, flavorful side dish for 8!

Category: Bread, Side Dish
Cuisine: American
Keyword: jalapeño cheddar cornbread
Servings: 8 pieces
Calories Per Serving: 315 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 1 cup yellow cornmeal
  • cup all purpose flour
  • 2 Tablespoons granulated sugar
  • 1 teaspoon salt
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • 2 large eggs , beaten
  • 1 cup buttermilk , see NOTES for substitution
  • ½ cup vegetable oil
  • 8 ounces canned whole kernel corn , drained - See NOTES for substitution
  • cup brown onion , finely chopped
  • 2 small fresh jalapeños , seeded, diced - See NOTES for substitution
  • ½ cup grated cheddar cheese
Instructions
  1. Generously grease or spray a 9" oven-proof skillet, square baking dish, or pie pan on bottom and sides. Place pan on middle rack in oven. Preheat oven to 350° F, leaving skillet in oven while it preheats. While oven (and skillet) are heating, prepare cornbread batter.

  2. Measure cornmeal, flour, sugar, salt, baking powder and baking soda into a large mixing bowl. Whisk together, until fully combined; set bowl aside.

  3. In a SEPARATE mixing bowl, combine beaten eggs, buttermilk, oil, corn, onion, cheddar cheese, and jalapeños. Stir well, until combined. Pour into bowl with the dry ingredients. Stir well, just until batter is moistened and fully mixed.

  4. Once oven is preheated, carefully remove skillet or pan from oven. IT WILL BE HOT! Immediately pour batter into skillet. Bake on a middle oven rack at 350° F. for 30-35 minutes. When done, cornbread should be golden brown on top, and a toothpick inserted into the middle should come out clean! Since ovens vary in temperatures, be sure to check it at 30 minutes, to ensure you don't overcook it! Remove finished cornbread from oven. Let it cool for 2-3 minutes before attempting to slice. When ready to serve, slice into 8 portions. Serve, and enjoy (with butter, if desired).

Recipe Notes

SUBSTITUTIONS -
No fresh jalapeños? You can substitute canned OR 2 Tablespoons chopped green bell pepper.
No buttermilk? Add 1 Tablespoon white vinegar to 1 C. milk. Stir, let stand for 5 minutes.
No whole kernel canned corn? Add 8 ounces canned cream style corn.

Nutrition Facts
Jalapeño Cheddar Cornbread
Amount Per Serving (1 piece)
Calories 315 Calories from Fat 180
% Daily Value*
Fat 20g31%
Saturated Fat 14g88%
Cholesterol 57mg19%
Sodium 501mg22%
Potassium 289mg8%
Carbohydrates 28g9%
Fiber 2g8%
Sugar 5g6%
Protein 8g16%
Vitamin A 221IU4%
Vitamin C 6mg7%
Calcium 137mg14%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Jalapeño Cheddar Cornbread, (with corn kernels, sliced jalapeños, onions and grated cheddar cheese), is an EASY to make, flavorful side dish for 8!

Air Fryer Brownies

Hungry for dessert? Why not whip up a fast batch of air fryer brownies? This simple recipe makes 8 small, yummy brownie wedges using an air fryer!
Hungry for dessert? Why not whip up a fast batch of air fryer brownies? This simple recipe makes 8 small, yummy brownie wedges using an air fryer!

I don’t know about you, but BROWNIES are always a big hit in our home. My own recipe for brownies is our all-time favorite! Hands down the absolute BEST way to make traditional made from scratch baked brownies, in my humble opinion!

Recently, I came across a recipe online for air fryer brownies that I really wanted to try. It’s been fun experimenting with recipes using our Cosori air fryer, a cool appliance that cooks or “fries” food with highly super heated air. These brownies are easily created from scratch, and so I decided to make them as a surprise for my hubby.

My husband Ken loves his brownies without frosting, so I decided to make him his very own batch of unfrosted air fryer brownies! The recipe makes 8 small wedge servings, and tasted great, so he was in heaven while they lasted!

Prepare The Pan

The air fryer brownies are cooked in a 7″ baking pan. I ordered a Cosori Set of 6 air fryer accessories on Amazon last year, that is compatible with many types and sizes of air fryers. The baking pan I use came from this set. **NO, I am not an affiliate, just telling you where I got the pan!

Generously coat the bottom and half way up the sides of a 7″ baking pan with butter. You want the pan well-buttered, so the brownies will easily release from the pan once done. Once the pan is buttered, set it aside and preheat your air fryer to 330°F.  

A 7" round pan is coated with butter before adding brownie batter.

Make The Batter

Making the batter is super easy! If you can stir, you can make it! To save time, make the batter while the air fryer is preheating!

Measure flour, sugar, cocoa powder, melted butter, eggs, oil, vanilla, salt and baking powder into a large mixing bowl. Stir well, to combine. Once these ingredients are fully mixed, the batter is ready! EASY!

Ingredients for air fryer brownies are mixed together to make a batter.The brownie batter is very thick once mixed.

Cooking The Brownies

Evenly spread the brownie batter in the well-buttered baking pan. Try to make the top of the batter as smooth as you can.

Cook the brownies in a preheated 330°F air fryer for 15 minutes, or until done (see below).

The pan full of brownie batter is placed into an air fryer to cook.

How Do I Know If The Brownies Are DONE?

Since various brands of air fryers tend to vary widely in temperature rates, it is best to check the brownies before the end of the cooking time.  I start checking them to see if they’re done at the 13 minute mark, to make sure they don’t overcook.

Pause the machine, and insert a toothpick into the middle of the brownies. If the toothpick comes out mostly free of batter (clean), you will know the brownies are done. If not, pop them back into the air fryer for another minute, then check again. Better to check them often, then end up with dried out brownies, right? RIGHT!

A toothpick is inserted into middle of brownies to ensure they are done.

Remove The Brownies From The Pan

Once the brownies have cooled to room temperature, CAREFULLY remove them from the baking pan by inverting the pan onto a serving platter. If you buttered the pan really well, they should come out very easily! Flip the brownies over for serving.

The air fryer brownies are removed from the air fryer and baking pan.

Time To Serve The Air Fryer Brownies!

When the brownies have cooled to room temperature, sift powdered sugar lightly over the top surface. This is an optional step, but makes it look nice, especially if you will not be frosting them! I added a thinly sliced (but not cut all the way through) large strawberry for some color.

P.S. If you want to frost them, try my recipe for creamy brownie frosting!

Slice the air fryer brownies into 8 equal sized wedges. Serve with whipped cream and/or a little scoop of ice cream and chocolate syrup for an eye-pleasing, tasty treat!

Garnished with sifted powdered sugar and a strawberry, they're ready to slice.Air fryer brownies are cut in wedges and served with ice cream, etc.

I really hope you enjoy making these yummy brownies in your handy dandy air fryer! Thanks for stopping by, and have a great day!

Looking For More AIR FRYER Recipes?

You can find all of my recipes in the Recipe Index, located at the top of the page. A few Air Fryer recipes you might enjoy include:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Author's signature

Original recipe source: Tanya, at: myforkinglife.com/air-fryer-brownies/

Air Fryer Brownies
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
 

Hungry for dessert? Why not whip up a fast batch of air fryer brownies? This simple recipe makes 8 small, yummy brownie wedges using an air fryer!

Category: Dessert
Cuisine: American
Keyword: air fryer brownies
Servings: 8
Calories Per Serving: 197 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • Butter, to generously grease baking pan (approx. 1 Tablespoon)
Brownie Batter:
  • ½ cup all purpose flour
  • ¾ cup granulated sugar
  • 6 Tablespoons unsweetened cocoa powder
  • ¼ cup butter , melted
  • 2 large eggs
  • 1 Tablespoon vegetable oil
  • ½ teaspoon vanilla extract
  • ¼ teaspoon salt
  • ¼ teaspoon baking powder
  • sifted powdered sugar for garnish (OPTIONAL)
Instructions
  1. Generously coat the bottom and half way up the sides of a 7" baking pan with butter. You want pan well-buttered, so brownies will easily release from pan once done. Once pan is buttered, set it aside and preheat air fryer to 330°F.

  2. While air fryer is preheating, make the brownie batter. Measure flour, sugar, cocoa powder, melted butter, eggs, oil, vanilla, salt and baking powder into a large mixing bowl. Stir well, to fully combine.

  3. Evenly spread batter in buttered baking pan. Try to make the top of the batter as smooth as you can. Cook in preheated 330°F air fryer for 15 minutes, or until done. Different brands of air fryers tend to vary widely in temperature rates, so check the brownies before the end of the cooking time. I recommend checking them at the 13 minute mark, to make sure they don't overcook. Pause the machine; insert a toothpick into the middle of the brownies. If toothpick comes out mostly free of batter (clean), you will know the brownies are done. If not, pop them back into the air fryer for another minute, then check again.

  4. When done, transfer pan to a wire rack to cool. Once brownies have cooled, CAREFULLY remove them from pan by inverting the pan onto a serving platter. If desired, sift powdered sugar over the top or apply frosting once brownies are at room temperature. Slice into 8 wedges, serve, and enjoy!

Nutrition Facts
Air Fryer Brownies
Amount Per Serving (1 (1/8th of total))
Calories 197 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 6g38%
Cholesterol 68mg23%
Sodium 145mg6%
Potassium 98mg3%
Carbohydrates 27g9%
Fiber 1g4%
Sugar 19g21%
Protein 3g6%
Vitamin A 254IU5%
Calcium 20mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Hungry for dessert? Why not whip up a fast batch of air fryer brownies? This simple recipe makes 8 small, yummy brownie wedges using an air fryer!

Chocolate Chip Banana Nut Muffins

Make 12 delicious chocolate chip banana nut muffins in almost no time at all! These EASY to make muffins are perfect for breakfast or a mid-day snack!Make 12 delicious chocolate chip banana nut muffins in almost no time at all! These EASY to make muffins are perfect for breakfast or a mid-day snack!

Well… here we are, in the first week of being advised to basically confine ourselves to our homes for two weeks due to the coronavirus that is spreading rapidly around the entire world! We are rightfully concerned, but not overly dismayed or fearful, because our trust is ultimately in God, so we have great HOPE, in spite of circumstances! Our future is secure, no matter what happens, and for that, we are truly GRATEFUL!

If you’re like me, you still want to make sure you have adequate food prepared in a time like this. Muffins are a great way (with not too many ingredients) to provide an easy, tasty breakfast or snack for yourself or other family members!

So, I decided to make a batch of chocolate chip banana nut muffins to have around, because I had the ingredients in our pantry. I’ve made them for years using my Mom’s banana nut bread recipe, with a couple slight modifications! These muffins are easily made with fairly common ingredients, so I thought I would share this family-friendly recipe to all who might want it!

Making The Muffin Batter Is EASY!

While you make the muffin batter, preheat your oven to 350°F. Sift the flour, baking powder, baking soda, salt and granulated sugar into a large mixing bowl. Add the miniature chocolate chips and chopped pecans to the bowl.

Sifted dry ingredients, chocolate chips, and chopped pecans in mixing bowl.

In a separate bowl, mix together three very ripe bananas, an egg, and the vegetable oil. Use a fork to mash the bananas very well, and combine the wet ingredients until fully incorporated.

Ripe bananas, an egg, and vegetable oil are mixed together in medium bowl.Once mixed, the banana, egg and oil mixture is ready to add to dry ingredients.

Combine The Wet And Dry Ingredients

Pour the banana/egg/oil mixture into the large mixing bowl with the dry ingredients. Stir this very well, to fully combine all the batter ingredients. The muffin batter will be fairly thick, once done.

Time to stir together all the ingredients for the chocolate chip banana nut muffins.The muffin batter is now ready to scoop into the muffin cup paper liners.

Time To Bake The Chocolate Chip Banana Nut Muffins!

Okay… now it’s time to get these chocolate chip banana nut muffins in the oven to bake! Place paper cupcake liners into the muffin tin holders. NOTE: If you do not have paper liners, no worries. Simply lightly spray each muffin “well” with non-stick baking spray or grease well.

Fill each muffin holder about 3/4 of the way full with the batter. You should have enough batter to make 12 chocolate chip banana nut muffins! Place the muffins into your preheated 350°F. oven, and bake between 25-30 minutes.

The muffins are done when golden brown and a toothpick inserted into the middle comes out clean. Check them at 25 minutes for done-ness, because oven temps can vary greatly, and you do not want dry muffins! Mine were perfect when cooked for 25 minutes.

The 12 muffin cup holders are each filled 3/4 of the way with batter.The finished chocolate chip banana nut muffins are golden brown when fully baked.

Let Cool A Bit, Then It’s Time To EAT!

Remove the muffins from the oven and pan once done, and let them cool on a wire rack for a few minutes before serving. If you are NOT using paper liners, let the muffins cool for 5-6 minutes BEFORE attempting to remove them from the pan.

Once they have cooled down a few minutes, they are ready to eat! Slice one open, add butter if that’s your thing, and enjoy these absolutely delicious chocolate chip banana nut muffins!

A dozen muffins are cooling on a wire rack.Chocolate chip banana nut muffins are filled with chocolate and taste delicious.

I truly hope you enjoy these muffins for your family breakfast or just as a yummy snack! They sure are GOOD! Have a blessed day, friends.

Looking For More MUFFIN Recipes?

You can find all of my recipes in the Recipe Index, located at the top of the page. I have many muffin recipes you might enjoy, including:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
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Recipe Adapted From: my mom’s recipe for banana nut bread

Chocolate Chip Banana Nut Muffins
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
 

Make 12 delicious chocolate chip banana nut muffins in almost no time at all! These EASY to make muffins are perfect for breakfast or a mid-day snack!

Category: Breakfast, Snack
Cuisine: American
Keyword: chocolate chip banana nut muffins
Servings: 12
Calories Per Serving: 295 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 2 cups all purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ¾ teaspoon salt
  • ½ cup granulated sugar
  • 1 cup pecans or walnuts , chopped
  • ½ cup mini chocolate chips (semi-sweet) *can substitute regular sized
  • 1 large egg
  • ¼ cup vegetable oil
  • 3 medium bananas (very ripe)
  • 1 Tablespoon fresh lemon juice
Instructions
  1. Preheat oven to 350°F. Sift flour, baking powder, baking soda, salt and granulated sugar into a large mixing bowl. Add chocolate chips and chopped pecans to the bowl.

  2. In a separate bowl, mix together bananas, egg, and vegetable oil. Use a fork to mash the bananas very well, and mix wet ingredients until fully incorporated. Add banana mixture to the dry ingredients. Stir well, to fully combine batter ingredients. Batter will be fairly thick,

  3. Place paper liners into the muffin tin. NOTE: If you don't have paper liners, lightly spray each muffin "well" with non-stick baking spray, or grease well. Fill each muffin holder 3/4 of the way full with the batter. You should have enough batter to make 12 muffins! Bake at 350°F. between 25-30 minutes. Muffins are done when golden brown and a toothpick inserted into the middle comes out clean. Check them at 25 minutesfor done-ness, because oven temps can vary greatly, and you do not want dry muffins!

  4. Remove muffins from oven and pan once done, and let them cool on a wire rack for a few minutes before serving. NOTE: If you are NOT using paper liners, let muffins cool 5-6 minutes BEFORE attempting to remove them from pan. After they've cooled a few minutes, they're ready to eat! Enjoy!

Nutrition Facts
Chocolate Chip Banana Nut Muffins
Amount Per Serving (1 muffin)
Calories 295 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 7g44%
Cholesterol 18mg6%
Sodium 200mg9%
Potassium 291mg8%
Carbohydrates 38g13%
Fiber 3g13%
Sugar 16g18%
Protein 4g8%
Vitamin A 54IU1%
Vitamin C 3mg4%
Calcium 48mg5%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Make 12 delicious chocolate chip banana nut muffins in almost no time at all! These EASY to make muffins are perfect for breakfast or a mid-day snack!

Creamy Mushroom Chicken Thighs

Delicious Creamy Mushroom Chicken Thighs are pan-seared, then covered in a cream sauce with garlic, mushrooms, herbs, and Parmesan cheese to serve!
Delicious Creamy Mushroom Chicken Thighs are pan-seared, then covered in a cream sauce with garlic, mushrooms, herbs, and Parmesan cheese to serve!

If you’re looking for a delicious chicken recipe, may I suggest THIS ONE? It is so good! In a nutshell, you brown seasoned chicken thighs, make a quick sauce with milk or cream, mushrooms, garlic, herbs and cheese, then cover the chicken with sauce, and serve! We LOVE this dish!

The sauce is creamy, thanks in part to using either whipping cream, half and half OR canned evaporated milk. It’s your choice! I use evaporated milk for less calories, but if calories don’t matter, go for the whipping cream or half and half. YUM! Several of the spices used (see printable recipe at the bottom) double up, meaning the same spices are used to season the chicken AND the sauce.

The recipe is easy to follow, and I recommend serving the finished chicken on top of brown or white rice, or egg noodles, for a filling main course! Hope you enjoy it! Here’s the “play by play” on how to make this wonderful dish:

Season The Chicken Thighs

The first thing you will need to do is make the seasoning mix for the chicken. It’s EASY! Simply stir together garlic powder, onion powder, dried thyme and rosemary, along with salt and black pepper.

Pat the boneless, skinless chicken thighs dry with paper towels, and trim off any extra fat. Sprinkle the spice mixture evenly over the chicken thighs, and pat gently to adhere the spices.

A dry spice mix is made to season chicken thighs.Boneless, skinless chicken thighs are seasoned with spices and are ready to cook.

Brown The Chicken

Measure 2 Tablespoons of olive oil into a large skillet. Heat on medium-high heat. Once oil is hot, but not smoking, carefully add the chicken spice side down, in a single layer. Once they are in the skillet, do not move the chicken. Sear the thighs in the hot oil about 7-8 minutes, or until browned.

Carefully turn the chicken to the other side, and cook for an additional 7-8 minutes. Depending on the thickness of the chicken thighs used, this may take a minute or two longer. Cook until second side is browned, and the center of the chicken is no longer pink. Once the chicken is cooked, remove thighs from the skillet, transfer to a plate, and cover to keep them warm while you make the sauce.

NOTE: If you have to cook the chicken in batches, due to skillet size, cook each batch in 1 Tablespoon oil (half of the total amount).

Seasoned chicken thighs are pan-seared in hot olive oil in skillet.The chicken thighs are cooked on both sides until golden brown.

Prepare The Creamy Mushroom Garlic Sauce

Now it’s time to make the creamy sauce. Use the same skillet you used to cook the chicken in, but do NOT clean it. All the brown bits on the bottom will help to flavor your creamy mushroom garlic sauce!

Melt the butter in the skillet (medium heat), and then add the sliced mushrooms. Cook the mushrooms for about 2-3 minutes until they soften. Now add minced garlic, thyme, rosemary, and parsley to the skillet. Stir to combine, and cook for one more minute, stirring often, so the garlic doesn’t burn.

Sliced mushrooms are first cooked in skillet to begin creating a sauce.Garlic and herbs are added to the cooked mushrooms in skillet

Finish The Creamy Sauce

Pour in the whipping cream, half and half, OR evaporated milk (your choice). Any of those three will work perfectly. NOTE: I used evaporated milk (less calories) in the sauce, and it was delicious! Bring the liquid to a simmer (on medium heat). Once it is simmering (but NOT boiling), reduce the heat to LOW.

Keep on cooking the sauce until the liquid has reduced in volume a bit, and has thickened slightly. Add freshly grated Parmesan cheese, and stir to combine. Continue cooking for about 1-2 minutes, or until the cheese has melted. Add the chicken thighs back into the skillet and spoon sauce over the top of each piece.

Cream or evaporated milk is added to the mushrooms to make a sauce.Cooked chicken thighs are added back into sauce and covered.

Finish The Creamy Mushroom Chicken Thighs!

Cook the chicken and sauce until heated through (this will take a couple minutes). Stir and spoon sauce over the chicken while it reheats. Taste test the sauce, and add additional salt and pepper, to suit your taste.

Right before serving, sprinkle the top of the creamy mushroom chicken thighs with grated Parmesan and chopped fresh parsley, if desired. This is optional, but it sure looks great!

Grated Parmesan cheese and parsley are added to garnish creamy mushroom chicken thighs.

Ready To Serve Creamy Mushroom Chicken Thighs

Transfer the chicken thighs to a serving platter and spoon any of the sauce left in the skillet over the pieces. Serve each piece of chicken on top of a bed of white or brown rice (or egg noodles), top with sauce, and enjoy!

Creamy Mushroom Chicken Thighs are served on a white platter.The chicken thighs were served on brown rice, with green beans on the side.

I really hope you will consider trying this delicious recipe for creamy mushroom chicken thighs! The sauce is delicious, and the chicken tastes WONDERFUL! May you find moments of great joy as you go throughout your day. God Bless You.

Looking For More CHICKEN Recipes?

You can find all of my chicken recipes in the Recipe Index, located at the top of the page. There are a lot of them including:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

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Original recipe source: Karina, at cafedelites.com/chicken-thighs/

Creamy Mushroom Chicken Thighs
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 

Delicious Creamy Mushroom Chicken Thighs are pan-seared, then covered in a cream sauce with garlic, mushrooms, herbs, and Parmesan cheese to serve!

Category: Dinner, Entree
Cuisine: American
Keyword: creamy mushroom chicken thighs
Servings: 6
Calories Per Serving: 327 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For Chicken/Spice Mix:
  • 6 medium chicken thighs (boneless, skinless)
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon dried thyme
  • ½ teaspoon dried rosemary
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 2 Tablespoons olive oil
For Mushroom Sauce:
  • 1 Tablespoon butter
  • 8 ounces sliced mushrooms (button)
  • 4 cloves garlic (minced) (or 1 Tablespoon minced)
  • 1 Tablespoon parsley (fresh, chopped)
  • ½ teaspoon dried rosemary
  • ½ teaspoon dried thyme
  • cups evaporated milk (canned)* *can substitute whipping cream/half and half)
  • ½ cup Parmesan cheese , grated
Instructions
  1. Stir together garlic powder, onion powder, thyme, rosemary, salt and pepper in a small bowl. Pat chicken thighs dry with paper towels, and trim off any extra fat. Sprinkle spice mixture evenly over chicken, and pat gently, to adhere spices.

  2. Heat olive oil in a large skillet on medium-high heat. Once oil is hot, but not smoking, carefully add chicken (spice side down), in a single layer. Once in skillet, do not move chicken. Sear the thighs for 7-8 minutes, until browned on bottom. Carefully turn chicken to other side; cook another 7-8 minutes. Depending on chicken thickness used this may take 1-2 minutes longer. Cook until second side is browned, and center of chicken is no longer pink. Once done, remove thighs from skillet, transfer to a plate, and cover them to keep warm. NOTE: If you have to cook chicken in batches, due to skillet size, cook each batch in 1 Tablespoon oil (half of the total amount).

  3. Make sauce: Use the same skillet, but do NOT clean it. All the brown bits in the skillet will help flavor sauce! Melt butter (medium heat), and then add mushrooms. Cook 2-3 minutes until they soften. Add minced garlic, thyme, rosemary, and parsley. Stir to combine; cook for 1 minute, stirring often so garlic doesn't burn.

  4. Pour in evaporated milk, whipping cream, OR half and half (your choice). Bring liquid to a simmer (medium heat). Once simmering (but NOT boiling), reduce heat to LOW. Continue cooking until liquid has reduced in volume and thickened slightly (1-2 minutes). Add grated Parmesan cheese; stir to combine. Cook 1-2 minutes, or until cheese melts. Add chicken thighs back into skillet and spoon sauce over each piece. Cook until chicken is heated through (2-3 minutes).

  5. Serve chicken on a bed of steamed rice or egg noodles, topped with additional sauce. Serve and enjoy!

Nutrition Facts
Creamy Mushroom Chicken Thighs
Amount Per Serving (1 thigh + sauce)
Calories 327 Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 7g44%
Cholesterol 137mg46%
Sodium 516mg22%
Potassium 613mg18%
Carbohydrates 9g3%
Fiber 1g4%
Sugar 7g8%
Protein 31g62%
Vitamin A 360IU7%
Vitamin C 4mg5%
Calcium 279mg28%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Delicious Creamy Mushroom Chicken Thighs are pan-seared, then covered in a cream sauce with garlic, mushrooms, herbs, and Parmesan cheese to serve!

 

 

 

Homemade Teriyaki Marinade

Make easy homemade teriyaki marinade in 5 minutes! This Asian-inspired sauce flavors and tenderizes chicken, steak, pork & seafood, before cooking.
Make easy homemade teriyaki marinade in 5 minutes! This Asian-inspired sauce flavors and tenderizes chicken, steak, pork & seafood, before cooking.

Why buy teriyaki marinade when it is so very easy to make it at home? Especially with this coronavirus quarantine going on right now. You can make your own from HOME! This handy dandy marinade can be made quickly to enhance many meat entrees. It’s so quick and easy to make, it sure can save time running to the store!

Marinating is an easy way to basically BATHE the chicken (or other meats) in FLAVOR! A marinade helps to tenderize meats and permeate them with delicious seasoning that will carry over into the cooking process!

This homemade teriyaki marinade is fantastic, and I’ve used it so many times over the course of MANY years! My favorite way to use this sauce is on chicken, which you can see in my photos below. I adapted this recipe from several of my own recipes that use different types of teriyaki sauce or glaze. Today I want to share the quick recipe with you.

It’s EASY To Make Homemade Teriyaki Marinade!

To make the marinade, you will need a medium sized mixing bowl, a whisk, and 7 ingredients (including water). Place all of the marinade ingredients into the bowl.

The ingredients for the marinade are low sodium soy sauce, honey, brown sugar, garlic, fresh ginger, apple cider vinegar and water. Whisk these together until the honey is fully dissolved, and the ingredients are fully combined. See all that minced garlic? YUM!

Ingredients for homemade teriyaki marinade are whisked together in a bowl.

Marinating Chicken Breasts

This recipe makes enough marinade to coat 4 large chicken breasts. When I took these photos I made a full batch of marinade (as written in the recipe below), but was only cooking two chicken breasts, as you can see. The recipe is EASILY doubled or tripled, however, depending on the quantity you will need.

Place the mixed marinade into a resealable storage bag or into a covered container. Add the fresh or thawed chicken (or other meat you are marinating). Seal the bag. Use your hands to “smoosh” the bag around so the chicken becomes fully covered in marinade.

If using a container, cover the chicken with marinade using a spoon, or by dredging all sides in the sauce, until covered. Place a lid on the container.

Chicken breasts are added to the marinade in a resealable bag.The teriyaki marinade covers the meat to give it flavor.

Marinating Time!

Place the sealed bag or covered container into the refrigerator to let the meat marinate. The time to marinate will depend on the recipe you are using the sauce for.

Follow your recipe’s directions for length of marinating time, but I would recommend always at least 30 minutes for peak flavors to permeate the meat!  Once done marinating, remove the chicken (or other meat) from the marinade, and let the excess drain off. Discard the marinade that has been in contact with raw meat.

NOTE: When we grill teriyaki chicken or steak outside, I set aside a few Tablespoons of the marinade BEFORE adding the meat. We can then use the reserved marinade to brush on the chicken or steak while they’re on the grill.

Two chicken breasts after being marinated for 30 minutes.

Time To Cook The Marinated Meat

We enjoy teriyaki chicken or steak, cooked over hot coals on our Weber BBQ, as weather permits. We live in Oregon, so we BBQ outside as often as we can, when it is not raining.

Teriyaki chicken breasts cooking on a Weber BBQ.

Marinated meats, like these chicken breasts can also be cooked indoors on a cast iron grill, on a George Foreman electric grill, or baked or broiled in the oven! However you choose to cook the meat, the teriyaki flavor will shine through!

Chicken breasts with homemade teriyaki marinade cooking on cast iron grill.

I hope you enjoy this delicious homemade teriyaki marinade. It really will enhance the flavor of your favorite cuts of meats! Have a great day, and thank you for stopping by. Hope you stay healthy and full of hope! We are all in this together!

Looking For Other SAUCE Recipes?

You can find all of my recipes in the Recipe Index, located at the top of the page. A few different sauces you might enjoy include:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

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Homemade Teriyaki Marinade
Prep Time
5 mins
Cook Time
0 mins
Total Time
5 mins
 

Make easy homemade teriyaki marinade in 5 minutes! This Asian-inspired sauce flavors and tenderizes chicken, steak, pork & seafood, before cooking.

Category: Condiments, Marinades, Sauces
Cuisine: Asian
Keyword: homemade teriyaki marinade
Servings: 1
Calories Per Serving: 230 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • cup soy sauce (low sodium, preferably)
  • 2 Tablespoons water
  • 2 Tablespoons honey
  • 1 Tablespoon brown sugar , light or dark
  • 2 cloves garlic , minced
  • 1 teaspoon fresh ginger , finely grated
  • 1 teaspoon apple cider vinegar
Instructions
  1. Measure soy sauce, honey, brown sugar, garlic, fresh ginger, apple cider vinegar and water into a medium sized mixing bowl. Whisk until the honey is fully dissolved, and ingredients are fully combined.

  2. NOTE: When we grill teriyaki chicken or steak outside, I set aside a few Tablespoons of the marinade BEFORE adding the meat. We then use the reserved marinade to brush on the chicken or steak while they're over the hot fire, to help keep them moist.

  3. Pour marinade into a resealable storage bag or container with a lid. Add fresh or thawed chicken (or other meat you are marinating). Seal the bag. Use your hands to "smoosh" the bag around so the meat becomes fully covered in marinade. If using a container, cover the chicken with marinade using a spoon, or by dredging all sides in the sauce, until covered. Place a lid on the container. Refrigerate/marinate meat for length of time specified in YOUR recipe. I recommend a minimum of 30 minutes, though, for best flavor! When finished marinating, drain excess from meat, and discard the marinade that has been in contact with the raw meat.

  4. Proceed with your recipe directions from this point forward. Enjoy!

Recipe Notes

NOTE: The caloric calculation is for the entire batch of marinade, which is enough to cover 4 chicken breasts.

Nutrition Facts
Homemade Teriyaki Marinade
Amount Per Serving (1 g)
Calories 230 Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 1g6%
Sodium 2840mg123%
Potassium 153mg4%
Carbohydrates 56g19%
Fiber 1g4%
Sugar 48g53%
Protein 5g10%
Vitamin C 2mg2%
Calcium 25mg3%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Make easy homemade teriyaki marinade in 5 minutes! This Asian-inspired sauce flavors and tenderizes chicken, steak, pork & seafood, before cooking.

Zucchini Nut Bread

This simple recipe for zucchini nut bread yields two standard-sized loaves. The bread is EASY to make (honest!), and tastes absolutely delicious!This simple recipe for zucchini nut bread yields two standard-sized loaves. The bread is EASY to make (honest!), and tastes absolutely delicious!

My husband and I are spending “quality time” staying at home during the ongoing viral health scare currently spreading it’s reach around the world. A few days ago I decided to make a couple loaves of my old “stand by” zucchini nut bread recipe to have around the house, for us to enjoy for breakfast or an afternoon snack, as we “hunker down”.

This delicious recipe makes two standard sized loaves of zucchini bread, which equals out to about 16 slices. Since it is a very easy recipe to prepare, it was a fantastic way to use one of my large zucchinis in the fridge, to make several breakfasts (or snacks). This is a wonderful slightly sweet, cinnamon spiced bread, and it tastes wonderful! Here’s how to make it:

Prepare The Batter For Zucchini Nut Bread

Place the eggs in a large mixing bowl (or the base of a stand mixer), and lightly beat them. Add granulated sugar, vegetable oil, and vanilla extract to the eggs. Mix well (with stand mixer or hand held electric mixer), to fully combine these “wet ingredients”.

Eggs, sugar, oil, and vanilla are mixed together in large bowl.

Preparing The Zucchini

Grate the zucchini onto absorbent paper towels, leaving the peel ON. Once you’re finished grating, lightly press the zucchini with more paper towels, to dry the zucchini and remove LOTS of moisture.

Add the grated zucchini to the wet ingredients in the bowl, and beat again, just until the ingredients are combined.

Unpeeled zucchini is grated, then dabbed with paper towels to absorb moisture.The grated zucchini is added to the wet bread ingredients and mixed together.

Now add the dry ingredients (flour/cinnamon/salt/baking soda and baking powder) to the wet ingredients, and mix until everything is combined. If using a stand mixer, once the ingredients are fully combined, remove the bowl from the base.

The "dry" ingredients are then combined with the "wet" ingredients in bowl.

STIR in the chopped pecans (or walnuts, if using). Whoo Hoo… that’s it! Now the batter for your zucchini nut bread is ready to bake!

Chopped pecans (or walnuts) are stirred into the bread batter.

Baking The Zucchini Nut Bread

Lightly grease or spray two 9×5″ bread loaf pans on the bottom and sides. Divide the zucchini nut bread batter between the two pans. Place the pans on the middle rack in a preheated 325°F oven. Bake for 1 hour, or until a toothpick inserted into the top of the bread comes out clean.

Remove the baking pans to a wire rack and let cool for 10-15 minutes, before attempting to remove the zucchini nut bread from the pan. When ready to remove, run a butter knife around the edges of the pan, then turn pan over, to release the bread.

Zucchini nut bread batter is evenly divided into 2 greased loaf pans to bake.Here are the golden brown loaves of zucchini nut bread. hot from the oven.

Time To Slice The Bread And EAT!

Once the bread has been removed from the pan, and has cooled slightly, you can slice into this yummy treat, and serve it! We always enjoy  cutting a slice of zucchini nut bread, and eating it with some butter spread on it. YUM! It’s so good, and has a slight cinnamon flavor, too!

CAN YOU FREEZE THIS BREAD? YES!!!! We usually eat one loaf and freeze the other. If freezing, let the loaf (or loaves) completely cool down. Once cool, wrap each loaf tightly in plastic wrap, and then in aluminum foil, and store in the freezer, to have a loaf to enjoy another time!

 

Cooling loaves of bread on wire racks, before slicing.One slice of warm zucchini nut bread, smeared with butter, and ready to eat!

Hope you enjoy this recipe for zucchini nut bread! Thank you for taking the time to stop by for a visit. Have a wonderful day, even if circumstances look less than optimal. Beauty and joy can be found all around, if you earnestly seek to find it. May God bless you (and those you love) with good health and deep love for each other. Hang in there!

Looking For Other BREAD Recipes?

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

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
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Author's signature

Original recipe source: unknown (found handwritten on an old 3×5 index card)

Zucchini Nut Bread
Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
 

This simple recipe for zucchini nut bread yields two standard-sized loaves. The bread is EASY to make (honest!), and tastes absolutely delicious!

Category: Bread, Breakfast, Snack
Cuisine: American
Keyword: zucchini nut bread
Servings: 16 (2 loaves)
Calories Per Serving: 263 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 3 large eggs , lightly beaten
  • 2 cups granulated sugar
  • 1 cup vegetable oil
  • 3 teaspoons vanilla extract
  • 2 cups unpeeled, grated zucchini (approx. 1 large zucchini)
  • 3 cups all purpose flour
  • 3 teaspoons ground cinnamon
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • ¼ teaspoon baking powder
  • 1 cup chopped pecans (or walnuts)
  • non stick spray or grease (for pans)
Instructions
  1. Preheat oven to 325°F. Grease or spray two 9x5 loaf pans on the bottom and sides. Set aside.

  2. Place eggs in large mixing bowl (or the base of a stand mixer), and beat lightly. Add granulated sugar, vegetable oil and vanilla. Mix well (with stand mixer or hand held electric mixer), to combine.

  3. Grate unpeeled zucchini onto absorbent paper towels. Once done, press zucchini with more paper towels, to remove LOTS of moisture. Add zucchini to wet ingredients in bowl, and beat again, just until incorporated. Add flour/cinnamon/salt/baking soda and baking powder, and mix until everything is combined. STIR in the chopped pecans (or walnuts, if using).

  4. Divide batter between two greased loaf pans. Place pans on middle rack in preheated oven. Bake for 1 hour, or until a toothpick inserted into top of the bread comes out clean. Transfer baking pans to a wire rack; let cool 10-15 minutes, before attempting to remove bread. To remove, run a butter knife around the edges of the pan, then turn pan over, to release bread. Let cool (if desired), then slice and enjoy!

Recipe Notes

NOTE: If freezing, let bread cool completely. Wrap loaf in plastic wrap, then in aluminum foil, and store in freezer.

Nutrition Facts
Zucchini Nut Bread
Amount Per Serving (1 slice (1/16th of total))
Calories 263 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 2g13%
Cholesterol 40mg13%
Sodium 231mg10%
Potassium 119mg3%
Carbohydrates 45g15%
Fiber 1g4%
Sugar 26g29%
Protein 5g10%
Vitamin A 88IU2%
Vitamin C 3mg4%
Calcium 26mg3%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!This simple recipe for zucchini nut bread yields two standard-sized loaves. The bread is EASY to make (honest!), and tastes absolutely delicious!

Bacon Broccoli Pasta Casserole

Enjoy bacon broccoli pasta casserole, a cheesy, family-friendly baked dish with bacon, Parmesan, mozzarella, mushrooms, carrots, onions and broccoli.
Enjoy bacon broccoli pasta casserole, a cheesy, family-friendly baked dish with bacon, Parmesan, mozzarella, mushrooms, carrots, onions and broccoli.

Do you enjoy casseroles? We do, and I especially enjoy having leftovers, which are fantastic to have around for lunches or another dinner. Today I want to share with you a recipe I came up with “on the fly”. I simply used food items I found in my pantry and refrigerator, and experimented with, until I ended up with a wonderful tasting dish!

The casserole is fully prepped on the stove top in a large saucepan (or Dutch Oven), and then it is finished by baking for 15 minutes. It has great flavor, and is fairly simple to prepare. Here’s how:

Cook the Bacon, Carrot And Onions

The first thing you will need to do is to cook the bacon, chopped onions and grated carrots. Stack the bacon slices on top of each other, and then cut into 1″ wide pieces. This will allow the bacon to cook faster.

Place the sliced bacon in a large saucepan (or Dutch Oven), and cook it on medium-high heat, stirring often to separate bacon pieces.  Once the bacon has cooked for a 2-3 minutes, add the butter, chopped onions and grated carrots to the pan. Stir to combine, and continue to cook until bacon is cooked through (approx. 5 minutes).

Bacon pieces, chopped onions, are grated carrots are prepped then cooked together.

Add Liquids, Mushrooms And Pasta

Pour a can of cream of mushroom soup, a can of mushroom slices (drained), and water into the saucepan with the bacon, etc. Season with salt and pepper, and stir to combine. Bring this to a boil on medium heat.

Once the liquid is boiling in the pan, add four cups of dry bowtie pasta, and stir to combine. Once the pasta has been added, turn down the heat to LOW, and cover the pan. Cook for approximately 15 minutes, or until pasta is fully cooked. Stir occasionally.

Mushrooms, cream of mushroom soup, water and seasoning cook in large saucepan.Bow tie pasta noodles are added, to cook in the liquid in saucepan.

Add Broccoli And Cheeses

After the pasta is fully cooked, add cooked broccoli, mozzarella and part of the Parmesan cheese (1/4 cup) to the pan. Stir and cook for 4-5 more minutes, so the cheeses will melt into the pasta.

Cooked broccoli, mozzarella and Parmesan cheeses are added to the saucepan.

Time To Bake The Bacon Broccoli Pasta Casserole!

Spray a casserole dish with non-stick baking spray. Pour the bacon pasta casserole into the dish, and spread to cover. Sprinkle the top with the remaining grated Parmesan cheese, and then cover the pan with aluminum foil.

Bake the bacon broccoli pasta casserole in a preheated 350°F oven for 15 minutes. When done, remove the casserole from the oven, and serve.

Bacon broccoli pasta casserole is placed in baking dish and topped with Parmesan to bake.Here is the hot casserole after being removed from the oven.

Portion out the bacon broccoli pasta casserole into individual serving bowls or onto plates, and then dig in! There are a lot of flavors to enjoy in this tasty dish!

A bowl of the bacon broccoli pasta casserole, ready to eat.A close-up look at the pasta casserole, before it is eaten.

I really hope you enjoy this bacon broccoli pasta casserole. Yes, there are a few prep steps involved, but the end result is a lovely pasta casserole you (and those you love) can enjoy! Have a wonderful day.

Looking for More CASSEROLE RECIPES?

You can find all of my recipes in the Recipe Index, located at the top of the page. I have several casserole dishes you might enjoy, including:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
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Bacon Broccoli Pasta Casserole
Prep Time
30 mins
Cook Time
15 mins
Total Time
45 mins
 

Enjoy bacon broccoli pasta casserole, a cheesy, family-friendly baked dish with bacon, Parmesan, mozzarella, mushrooms, carrots, onions and broccoli.

Category: Casserole, Main Course
Cuisine: American
Keyword: bacon broccoli pasta casserole
Servings: 6
Calories Per Serving: 386 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 6 slices bacon
  • 1 Tablespoon butter
  • cup brown onion chopped
  • 3 medium carrots grated
  • 10½ ounces cream of mushroom soup (canned)
  • 4 ounces canned mushrooms (sliced) , drained
  • cups water
  • ½ teaspoon salt and pepper ( ½ tsp. each)
  • 4 cups bow-tie pasta (12 ounce box)
  • 1 cup broccoli , pre-cooked and cut into small florets
  • cup shredded mozzarella cheese
  • ¾ cup grated Parmesan cheese divided (reserve ½ C. for topping)
Instructions
  1. Stack bacon slices on top of each other, and cut into 1" wide pieces. Place bacon in a large saucepan (or Dutch Oven); cook for 2-3 minutes on medium-high heat, stirring often to separate pieces.  Add butter, chopped onions and grated carrots to pan. Stir to combine, and continue to cook until bacon is cooked through (approx. 5 minutes).

  2. Add cream of mushroom soup, mushroom slices (drained), and water into the saucepan with bacon, etc. Season with salt and pepper; stir to combine. Bring to a boil on medium heat. Once boiling, dry pasta; stir to combine. Turn down heat to LOW, and cover pan. Cook (covered) for approx. 15 minutes, or until pasta is fully cooked. Stir occasionally. While this is cooking, preheat oven to 350°F.

  3. Add cooked broccoli, mozzarella and 1/4 cup of the Parmesan cheese to the pasta. Cook 3-4 minutes on low, stirring often, until cheese has melted.

  4. Spray an oven-proof casserole dish with non-stick baking spray. Pour pasta casserole into dish. Sprinkle with remaining Parmesan cheese, and cover dish with aluminum foil.

  5. Bake the bacon broccoli pasta casserole at 350°F for 15 minutes. When done, remove casserole from oven, remove foil, and serve.

Nutrition Facts
Bacon Broccoli Pasta Casserole
Amount Per Serving (1 (1/6 of total))
Calories 386 Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 8g50%
Cholesterol 38mg13%
Sodium 1047mg46%
Potassium 394mg11%
Carbohydrates 39g13%
Fiber 3g13%
Sugar 4g4%
Protein 18g36%
Vitamin A 5398IU108%
Vitamin C 16mg19%
Calcium 202mg20%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Enjoy bacon broccoli pasta casserole, a cheesy, family-friendly baked dish with bacon, Parmesan, mozzarella, mushrooms, carrots, onions and broccoli.

Easy Potato Chowder

Make four servings of yummy, filling, easy potato chowder in about 30 minutes, from start to finish, using a few simple and common ingredients!
Make four servings of yummy, filling, easy potato chowder in about 30 minutes, from start to finish, using a few simple and common ingredients!

My mom used to make this easy potato chowder for our family as I was growing up. The recipe is incredibly EASY, inexpensive, and can be made fairly quickly (about 30 minutes) with common pantry items. It is a delicious, filling soup, which tastes wonderful on a chilly day!

The end result is a creamy chowder with cubes of tender potatoes, celery, and onions, seasoned with salt, pepper, butter, and a few green onions for garnish. These simple ingredients, along with milk, make up this delicious potato chowder! Here’s how easy it is to make!

Prepare The Veggies

First things first… prepare the veggies! Chop onions, thinly slice celery, and peel and cut the potato into small 1″ cubes. Don’t make the cubes of potato too big, so they will cook fairly quickly. NOTE: I used Russet potatoes, but other varieties can be easily substituted.

Melt butter in a large saucepan, and then add the chopped onions and sliced celery. Cook on medium heat, stirring often, for 4-5 minutes, until the onions and celery have softened.

Chopped onions and celery are cooked in butter to tenderize.

Add the cubed raw potatoes to the saucepan, and stir to combine. Continue to cook on medium heat for 10 minutes, stirring often. The small cubes of potato will begin to soften as they cook.

Cubed raw potatoes are added to onions, celery and butter in pan to cook and soften.

Season Veggies And Add Flour To Thicken Chowder

After the potatoes have cooked for 10 minutes (and have become tender), remove the pan from the heat. Season the veggies with salt and black pepper. Add the all purpose flour to the pan, and stir to fully combine.

The flour coats the vegetables, and will act as a thickener for the chowder, once the milk has been added.

The potatoes are seasoned with salt and pepper.Flour is added into the potatoes to thicken soup as it cooks.

Time To Turn This Into Easy Potato Chowder!

Now it is time to add the milk to the saucepan! Slowly pour 4 cups of milk into the saucepan. I used 1% milk, but feel free to use any kind you prefer. Stir well, once all the milk is in, to fully combine the ingredients.

Return the pan to the stove top and cook on medium, bringing it up to heat slowly. Be careful to not let the soup boil after adding the milk. Just bring it up to a very hot serving temperature slowly. As it cooks, the soup will thicken.

Milk is added to the pan to thicken and cook into the soup.

When the easy potato chowder has thickened and is very hot (but not boiling), taste test a potato cube to make sure they are tender. At this point, adjust the seasoning to your taste by adding more salt and pepper, if desired.

Want Your Chowder Even Thicker?

If at the last minute you decide you want the chowder to be even thicker (a personal choice), here’s a little secret tip I’ve used a couple of times to do that:

Once the chowder is at serving temp, simply stir in about 1/2 cup of instant potato flakes! Yep… give them a stir into the soup, and instant thickener! This is completely OPTIONAL, but it does work!

The potato chowder has thickened, is heated through, and is ready to serve.

Serve The Easy Potato Chowder

Once the soup is heated to serving temp, ladle it out into individual serving bowls. Sprinkle some thinly sliced green onions over the top, if desired, and grab a spoon! Go ahead… dig in!

The easy potato chowder is delicious, served with warm bread or rolls. We usually get about 4 good sized bowls of chowder from this recipe (as written), but it can EASILY be doubled! Hope you enjoy it!

Sliced green onions are added to the easy potato chowder, right before serving.You can see the chunks of potatoes in the finished chowder.

Well, this really is an easy soup to make for lunch OR dinner! Sure hope you have the opportunity to try it soon, and trust you will enjoy it, too. Have a wonderful day, and thank you for visiting.

Looking For More Potato SOUP Recipes?

You can find all of my soup recipes in the Recipe Index, located at the top of the page. A few of our favorite soups that include potatoes are:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

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Original recipe source: My Mom

Easy Potato Chowder
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
 

Make four servings of yummy, filling, easy potato chowder in about 30 minutes, from start to finish, using a few simple and common ingredients!

Category: Dinner, Soup
Cuisine: American
Keyword: easy potato chowder
Servings: 4
Calories Per Serving: 309 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • ¼ cup butter (½ stick or 4 Tablespoons)
  • 1 cup brown onion , finely chopped
  • ½ cup celery , thinly sliced
  • cup potatoes (approx. 2 medium) , peeled and cut into 1" cubes-I used russets.
  • teaspoons salt ( + more to taste as desired)
  • ½ teaspoon black pepper
  • cup all purpose flour
  • 4 cups milk
  • ½ cup instant potato flakes (OPTIONAL) (if desired for thicker soup)
  • 1 stem green onion (green part) (OPTIONAL GARNISH) , thinly sliced
Instructions
  1. Chop onions, thinly slice celery; peel/ cut potato into small 1" cubes. Small potato cubes are important, so they cook quickly. Melt butter in a large saucepan; add the onions and celery. Cook on medium heat, stirring often, for 4-5 minutes, until onions/celery have softened.

  2. Add potato cubes to the pan; stir to combine. Cook on medium for 10 minutes, stirring often. Remove pan from heat. Season with salt and pepper. Add flour to the pan; stir to combine.

  3. Add 4 cups of milk into the pan. Stir well, to fully combine ingredients. Return pan to the heat and cook on medium, bringing it up to serving temperature slowly. Don't let soup boil after adding milk. As it cooks, the soup will thicken. Taste test a potato cube to make sure they are tender (if not tender, let chowder cook a couple more minutes). Adjust seasonings to your taste by adding additional salt and pepper, if desired.

  4. Once chowder is heated to serving temp (and potatoes are tender), ladle it into individual bowls. Sprinkle thinly sliced green onions over the top, if desired. Serve, and enjoy!

  5. OPTIONAL TIP: Want Your Chowder Even Thicker? When chowder has thickened and is very hot , if you decide you want the chowder to be even thicker (a personal choice), here's a little tip I've used a couple of times: Simply stir in about 1/2 cup of instant potato flakes! Yep... give them a stir into the soup, and instant thickener! This is completely OPTIONAL, but it does work!

Recipe Notes

NOTE: Caloric calculation was made using 1% milk, and NO instant potato flakes.

Nutrition Facts
Easy Potato Chowder
Amount Per Serving (1 g)
Calories 309 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 9g56%
Cholesterol 42mg14%
Sodium 1092mg47%
Potassium 730mg21%
Carbohydrates 36g12%
Fiber 2g8%
Sugar 15g17%
Protein 11g22%
Vitamin A 874IU17%
Vitamin C 7mg8%
Calcium 321mg32%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Make four servings of yummy, filling, easy potato chowder in about 30 minutes, from start to finish, using a few simple and common ingredients!

Air Fryer Sweet Potatoes

It’s EASY to make absolutely delicious air fryer sweet potatoes! Topped with cinnamon, brown sugar, and butter, this filling veggie tastes amazing!
It's EASY to make absolutely delicious air fryer sweet potatoes! Topped with cinnamon, brown sugar, and butter, this filling veggie tastes amazing!

Do you enjoy sweet potatoes? We’ve been enjoying them recently, especially since I began cooking them in our Cosori air fryer. Sweet potatoes are incredibly high in Vitamin A, and loaded with beta carotene and fiber, so they’re not only filling, but delicious, too!

Sweet potatoes taste wonderful just the way they are… plainly cooked and unadorned. BUT we like to “spruce ’em up” with a couple of “add-ons” (butter, cinnamon and brown sugar) after they cook for even more great flavor! YUM!

My Grandma And Her Sweet Potatoes!

When I think about sweet potatoes, I ALWAYS think of my Grandma Viola. My grandma lived in Texas until her death, but used to come spend a couple months at a time at my parents home in California in her later years.

I remember my mom telling me that my elderly Grandma would eat a baked sweet potato or yam every night for dinner. She did that because she’d take out her dentures each evening, so a baked sweet potato would be soft enough to eat “without her teeth”. Ha Ha! True story!

Preparing Air Fryer Sweet Potatoes For Cooking

Making sweet potatoes in an air fryer is SUPER EASY and a bit quicker than baking them! NOTE: See the NOTES section of the printable recipe card below for instructions for baking them, if you do not have access to an air fryer.

Pick out sweet potatoes that are medium-sized, and both similar in weight. I made two, since I was only making them for my husband and myself. Scrub the potatoes very well, to remove any dirt. Once you’ve finished washing them, pat them dry with paper towels or a dish towel.

The sweet potatoes are washed, dried, and pieced with a fork before cooking.

Preheat your air fryer to 390°F. This typically takes 4-5 minutes. While the machine is preheating, lightly spritz or rub each sweet potato with vegetable or olive oil on all sides. Pierce the potatoes in several places (top and bottom) with a fork, because this helps them not to burst open during cooking!

When the air fryer is finished preheating, place the oiled and fork-pierced sweet potatoes into the basket.

Each sweet potato is rubbed or spritzed with oil lightly, before cooking.

Time To Cook Air Fryer Sweet Potatoes!

Cook the air fryer sweet potatoes at a temperature of 390°F for 30-35 minutes. Your cooking time may vary, due to differing weights of potatoes used. Each of the potatoes shown weighed about 9 ounces, and ended up taking 35 minutes to fully cook. If using larger or smaller potatoes, your cooking time will need to be altered slightly to adapt.

Check them at the 30 minute mark by pausing the machine and inserting a butter knife into the middle of the potatoes. When the knife meets no resistance, and the sweet potatoes are soft, they are fully cooked. If not quite done, place them back in the air fryer and continue cooking until ready.

Cook air fryer sweet potatoes at 390°F for 30 minutes, then check for doneness.

Once The Sweet Potatoes Are Fully Cooked

Once the potatoes are fully cooked, the skins will have darkened considerably, and be slightly crispy on the outside. Some of the juices may have also oozed out of the fork-punctures. Transfer the HOT potatoes directly to your serving plates.

When done, the skin on the sweet potatoes is very crisp and darkened in color.

Slice the sweet potatoes from top to bottom, and squeeze both ends of the potato to fluff up the insides.

Cut the sweet potato open, and fluff the insides with a fork.

Add 1 teaspoon butter and 1 heaping teaspoon brown sugar to each of the air fryer sweet potatoes, and then sprinkle lightly with cinnamon. Mix the toppings into the fluffed sweet potato, and then dig in! They are SO GOOD!

Two of the air fryer sweet potatoes, filled with butter, cinnamon and brown sugar.Mix the butter, brown sugar and cinnamon into the sweet potato and serve.

I hope you enjoy this recipe for air fryer sweet potatoes! We sure do. Have a wonderful day, friends, and thank you for taking the time to visit. Come back soon!

Looking For More AIR FRYER Recipes?

You can find all of my Air Fryer recipes in the Recipe Index, located at the top of the page. I have several, including:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Author's signature

Air Fryer Sweet Potatotes
Prep Time
5 mins
Cook Time
30 mins
Total Time
35 mins
 

It's EASY to make absolutely delicious air fryer sweet potatoes! Topped with cinnamon, brown sugar, and butter, this filling veggie tastes amazing!

Category: Vegetable Dish
Cuisine: American
Keyword: air fryer sweet potatoes
Servings: 2
Calories Per Serving: 288 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For Potatoes:
  • 18 ounces sweet potatoes , approx. 9 ounces each
  • vegetable oil or olive oil , to rub on sweet potato skin before cooking
To Serve:
  • 2 teaspoons butter , or more to taste
  • 2 teaspoons brown sugar , a heaping teaspoon
  • cinnamon , a light sprinkling over each potato
Instructions
  1. Pick sweet potatoes that are medium-sized, and similar in weight. Scrub potatoes well, to remove any dirt. Pat them dry with paper towels or a dish towel.

  2. Preheat air fryer to 390°F. Lightly spritz or rub each sweet potato with vegetable or olive oil on all sides. Pierce potatoes in several places (top and bottom) with a fork. When machine is preheated, place sweet potatoes into air fryer basket.

  3. Cook at 390°F for 30-35 minutes. Your cooking time may vary, due to differing weights of potatoes used. Check them at the 30 minute mark. Insert a butter knife into the middle of the potatoes. If knife meets no resistance, they are fully cooked. If not done, place them back in the air fryer and continue cooking until ready. Transfer potatoes to serving plates.

To Serve:
  1. Slice potatoes open lengthwise, and squeeze both ends of the potato to fluff up the insides. Add 1 teaspoon butter and 1 heaping teaspoon brown sugar to each potato, and then sprinkle lightly with cinnamon. Mix the toppings into the fluffed sweet potato, and then dig in! Enjoy!

Recipe Notes

Caloric calculations and cooking time for this recipe were made using one 9 ounce sweet potato per serving. Please note: As the weight of potatoes can vary widely, calories per serving and cooking times will tend to vary, as well.

NO AIR FRYER? NO PROBLEM! Follow all directions, but place prepared sweet potatoes on a foil or parchment paper-lined baking sheet. Bake at 425°F for between 45-60 minutes, time dependent on the weight of the potatoes.

Nutrition Facts
Air Fryer Sweet Potatotes
Amount Per Serving (1 potato + toppings)
Calories 288 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 4g25%
Cholesterol 11mg4%
Sodium 177mg8%
Potassium 860mg25%
Carbohydrates 55g18%
Fiber 8g33%
Sugar 15g17%
Protein 4g8%
Vitamin A 36322IU726%
Vitamin C 6mg7%
Calcium 77mg8%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!It's EASY to make absolutely delicious air fryer sweet potatoes! Topped with cinnamon, brown sugar, and butter, this filling veggie tastes amazing!