Oct
2023

Stuffed Jack O’ Lantern Peppers

categories: Chicken, Holidays!, Vegetable Dishes
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Make cute, delicious Stuffed Jack O’ Lantern Peppers for 4! Filled with chicken, rice, salsa and cheese, this is a fun idea for a Fall meal!
Make cute, delicious Stuffed Jack O' Lantern Peppers for 4! Filled with chicken, rice, salsa and cheese, this is a fun idea for a Fall meal!

If you’re looking for a unique, yet filling main dish to serve during the Fall, I hope you’ll check out this fun way to serve stuffed peppers!

The recipe for stuffed jack o’ lantern peppers is fairly simple to make, especially if you can use pre-cooked chicken and rice.

Each stuffed pepper also has Parmesan and mozzarella cheeses, as well as chunky salsa and spices, which give the filling a bit of a Southwest flavor.

I’m confident you’ll enjoy these cute little stuffed jack o’ lantern peppers. Here’s how to make them.

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

Carve The Jack O’ Lantern Peppers

Preheat your oven to 425°F, so it will be at temperature and ready to go, as soon as the peppers have been stuffed.

Cut the tops off each bell pepper, then set the intact tops aside while you carve and decorate the peppers. Use a spoon to remove all the seeds from inside the bell peppers. 

Use a very small paring knife to carefully carve a pumpkin face out of each bell pepper. I make small triangles for the eyes and nose, then carve out a jagged “mouth” on each one. 

The tops of four orange bell peppers are sliced and removed.Pumpkin faces are carved out of each orange bell pepper.

Rub the inside of the peppers with a small amount of olive oil, then lightly season with a tiny bit of salt and pepper. Put the bell peppers in a baking dish, cut side facing up.

The inside of each bell pepper is seasoned with olive oil, salt and pepper.

Prepare The Chicken Filling

Place 2 cups of shredded cooked chicken breast into a large mixing bowl. Add cooked rice, chunky salsa, shredded mozzarella cheese, garlic powder, ground cumin, and salt.

Stir these ingredients well, until they’re fully combined. This is the filling you will use to stuff the Jack O’ Lantern bell peppers.

Chicken is shredded, then salsa, cheese, rice and seasonings are added.

Stuff The Jack O’ Lantern Peppers 

Use a spoon to fill each of the bell peppers with the chicken mixture. You should have enough chicken filling to reach the top of each pepper.

Sprinkle Panko breadcrumbs evenly over the top of the peppers, then add grated Parmesan cheese, to finish.

Carefully add enough water into the baking dish to cover the bottom of the dish with about ½” of water. Put the top back on each of the stuffed peppers.

Jack O' Lantern peppers are stuffed with the chicken and rice filling.Stuffed Jack O' Lantern peppers are covered with breadcrumbs and Parmesan.

Time to Bake!

Spray aluminum foil with non-stick baking spray, and cover the dish (sprayed side down). Be careful to not puncture the foil with the pumpkin stems!

Bake the stuffed jack o’ lantern peppers at 425°F. for about 40 minutes. When done, the bell peppers should be very tender and the chicken filling should be fully heated through.

Covered with aluminum foil, the stuffed peppers are baked for 40 minutes.After baking, the orange bell peppers are tender and heated through.

Serve The Stuffed Jack O’ Lantern Peppers

Carefully remove each stuffed pepper out of the baking dish using a spatula, and place them on individual serving plates.

Serve the stuffed jack o’ lantern peppers with the top ON or you can place it alongside the pepper to reveal the chicken filling inside.

Enjoy this filling chicken and rice dish with a favorite vegetable side or salad. We enjoyed the stuffed peppers, served with Grilled Herb Garlic Zucchini and Tomato Basil Drop Biscuits.

One of the stuffed jack o' lantern peppers, served on a white plate.Zucchini is served with one of the stuffed jack o' lantern peppers.

I hope you have the chance to make these cute, tasty stuffed jack o’ lantern peppers. They’re a fun dish to make during the Fall season, but are also a nice meal to make any time of the year!

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

Looking For More FALL Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have lots of delicious recipes, perfect for the Fall season, including:

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Recipe adapted from: mymagazine.us (a mailer from Kroger), Fall issue, page 7

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Stuffed Jack O' Lantern Peppers
Prep Time
15 mins
Cook Time
40 mins
Total Time
55 mins
 

Make cute, delicious Stuffed Jack O' Lantern Peppers for 4! Filled with chicken, rice, salsa and cheese, this is a fun idea for a Fall meal!

Category: Main Dish
Cuisine: American
Keyword: stuffed jack o' lantern peppers
Servings: 4
Calories Per Serving: 349 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 4 large orange bell peppers
  • 2 teaspoons olive oil
  • salt & pepper to season bell peppers
  • 2 cups shredded, pre-cooked chicken breast
  • 1 cup cooked white or brown rice
  • 1½ cups chunky salsa medium or mild
  • ½ teaspoon ground cumin
  • ½ teaspoon table salt
  • ¼ teaspoon garlic powder
  • ¼ cup Panko breadcrumbs
  • ¼ cup grated Parmesan cheese
  • ¾ cup shredded mozzarella cheese
US Customary - Metric
Instructions

  1. Preheat oven to 425°F.

  2. Carefully slice the top off each bell pepper and set aside; remove all the seeds. Use a very small knife to carve a pumpkin face out of each bell pepper.

  3. Rub the inside of each pepper with a bit of olive oil, then lightly season each with a pinch of salt and pepper. Put peppers in a baking dish, cut side up.

  4. Place shredded chicken in a large mixing bowl. Add cooked rice, chunky salsa, shredded mozzarella, garlic powder, ground cumin, and salt. Stir until combined.

  5. Use a spoon to fill each pepper to the top with chicken filling. Sprinkle Panko breadcrumbs evenly on top, then add grated Parmesan cheese, to finish. Carefully add enough water to the baking dish to cover the bottom with ½" of water. Put the top back on each stuffed pepper.

  6. Spray aluminum foil with non-stick spray; cover baking dish (sprayed side down). Be careful to not puncture foil with the stems! Bake peppers at 425°F. for 40 minutes. When done, peppers should be tender and the filling should be completely heated through.

  7. Remove each stuffed pepper out of baking dish using a spatula, transfer to plates. Serve immediately, and enjoy!

Nutrition Facts
Stuffed Jack O' Lantern Peppers
Amount Per Serving (1 stuffed pepper)
Calories 349 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 5g31%
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 82mg27%
Sodium 1256mg55%
Potassium 737mg21%
Carbohydrates 29g10%
Fiber 5g21%
Sugar 9g10%
Protein 32g64%
Vitamin A 4408IU88%
Vitamin C 154mg187%
Calcium 221mg22%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Make cute, delicious Stuffed Jack O' Lantern Peppers for 4! Filled with chicken, rice, salsa and cheese, this is a fun idea for a Fall meal!


Oct
2023

Carrot Cinnamon Nut Bread

categories: Breads, Breakfast
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Carrot Cinnamon Nut Bread is an “easy to make” delicious bread, flavored with cinnamon and molasses, and filled with grated carrots and nuts.
Carrot Cinnamon Nut Bread is an "easy to make" delicious bread, flavored with cinnamon and molasses, and filled with grated carrots and nuts.

I really enjoy baking bread, whether it’s loaves of savory bread or sweetened bread! It’s fun to try different recipes, then get to enjoy a slice of warm bread with a meal or for breakfast!

Today I am sharing a recipe from a woman named Fern who attended church with my husband and I. This recipe was published in our church cookbook about 35 years ago.

Fern was an excellent cook (I have several of her recipes), and though she has been in heaven for awhile now, her recipes live on!

The recipe for carrot cinnamon nut bread is really tasty, quick and simple to make, so I am sharing it here so you can enjoy it, too! Here’s how to make it.

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

Make The Batter For The Carrot Cinnamon Nut Bread

Mix granulated sugar, molasses, vegetable oil and two eggs together in a large mixing bowl. Use a wire whisk to combine these ingredients.

This is the bowl of “wet ingredients”. Set the bowl aside while you mix the “dry ingredients” together in a separate bowl. 

Two eggs, molasses, sugar and vegetable oil, in a large white bowl.A wire whisk is used to combine the wet ingredients for the batter.

In a separate bowl, stir together all purpose flour, cinnamon, baking soda and salt until combined.

Add these “dry ingredients” to the bowl of “wet ingredients”, and stir until the ingredients are combined.

Flour, cinnamon, baking soda and salt are measured into a large bowl.Flour mixture is stirred into the wet batter mixture until combined.

Final Step Before Baking

The batter for the carrot cinnamon nut bread is almost ready! The final step is to add grated and peeled carrots and chopped walnuts (or pecans) to the batter.

Stir the carrots and nuts into the batter only until just combined. Don’t overmix the batter or the bread can become dense.

A white bowl, full of combined batter for the carrot cinnamon nut bread.Grated carrots and chopped nuts are added to the bread batter in the bowl.

Time To Bake The Bread

Generously spray or grease the bottom and sides of a 9″ x 5″ loaf pan. Pour the batter into the prepared pan, spreading the batter evenly to distribute.

Bake the carrot cinnamon nut bread at 375°F. for 50-60 minutes, or until a toothpick inserted into the top/middle of the loaf comes out clean.

TIP: Oven temps can vary quite a bit, so I suggest checking for doneness at the 50 minute mark. If not completely done at that point, check again every couple of minutes until fully cooked.

The batter for the bread in a 9" x 5" baking loaf pan.

Once done, remove the pan from the oven and let cool on a wire rack. After about 15 minutes, run a butter knife around the inside edges of the pan, to loosen the bread.

Invert the pan upside down to remove the loaf, then allow the loaf of carrot cinnamon nut bread to cool on a wire rack.

One loaf of carrot cinnamon nut bread, cooling on a wire rack after baking.

Slice And Serve The Carrot Cinnamon Nut Bread

When the bread cools enough to suit your taste (we like it slightly warm), slice the carrot cinnamon nut bread and serve.

With a loaf this size, we usually get 10 slices. If desired, spread each slice with some softened butter… and dig in!

This bread has a deep brown color, and you can see the flecks of carrot and nuts all through each slice. It’s really delicious!

Carrot cinnamon nut bread loaf and one slice, on a white plate.

I hope you have the opportunity to make this yummy bread, and trust you will enjoy it as much as we do! The loaf also freezes well, if wrapped tightly in plastic wrap and aluminum foil.

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

Looking For More “Sweet” BREAD RECIPES?

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

Want More Recipes? Get My FREE Newsletter!

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

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Author's signature

Original recipe source: submitted by Fern Bain in “Cooking With Love”, page 23, published by Monte Vista Chapel Ladies Fellowship, 1988

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Carrot Cinnamon Nut Bread
Prep Time
10 mins
Cook Time
50 mins
Total Time
1 hr
 

Carrot Cinnamon Nut Bread is an "easy to make" delicious bread, flavored with cinnamon and molasses, and filled with grated carrots and nuts.

Category: Bread/Breakfast, Snack
Cuisine: American
Keyword: carrot cinnamon nut bread
Servings: 10 slices
Calories Per Serving: 337 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • ¾ cup granulated sugar
  • ¼ cup molasses
  • ⅔ cup vegetable oil
  • 2 large eggs
  • 1½ cups all purpose flour unsifted
  • 1 teaspoon ground cinnamon
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup grated, peeled raw carrots
  • ½ cup chopped walnuts (or pecans)
US Customary - Metric
Instructions

  1. Preheat oven to 375℉. Generously grease (or spray) bottom and sides of a 9" x 5" loaf pan.

  2. Mix sugar, molasses, oil and eggs together in a large mixing bowl, using a wire whisk. Set aside.

  3. In separate bowl, stir flour, cinnamon, baking soda and salt until combined. Add this to the bowl of molasses mixture; stir until combined.

  4. Add carrots and chopped nuts to the batter. Stir just until combined. Don't overmix batter or bread can become dense.

  5. Spread batter evenly in greased loaf pan. Bake at 375°F. for 50-60 minutes (check it at 50 minutes), or until a toothpick inserted into the top/middle of the loaf comes out clean.

  6. Remove pan from oven; cool on wire rack for about 15 minutes. Run a butter knife around inside edges of pan, to loosen bread. Invert pan to remove loaf; cool loaf on wire rack. Slice, serve, and enjoy!

Nutrition Facts
Carrot Cinnamon Nut Bread
Amount Per Serving (1 slice (1/10 of total))
Calories 337 Calories from Fat 180
% Daily Value*
Fat 20g31%
Saturated Fat 3g19%
Trans Fat 0.1g
Polyunsaturated Fat 11g
Monounsaturated Fat 4g
Cholesterol 37mg12%
Sodium 253mg11%
Potassium 225mg6%
Carbohydrates 38g13%
Fiber 1g4%
Sugar 22g24%
Protein 4g8%
Vitamin A 2194IU44%
Vitamin C 1mg1%
Calcium 38mg4%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Carrot Cinnamon Nut Bread is an "easy to make" delicious bread, flavored with cinnamon and molasses, and filled with grated carrots and nuts.


Oct
2023

Pork Chops In Sour Cream Sauce

categories: Main Dishes, Pork
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Pork Chops in Sour Cream Sauce is a delicious dish featuring browned, “bone-in” pork chops and onions baked in a sour cream wine sauce.
Pork Chops in Sour Cream Sauce is a delicious dish featuring browned, "bone-in" pork chops and onions baked in a sour cream wine sauce.

Today I want to share a recipe I discovered many, many years ago in one of my old cookbooks. The recipe was first published almost 30 years ago, but good recipes are timeless… right?

Making this dish is fairly simple. Basically, you will pan-sear pork chops until browned, cover with onion rings and an easy to make sour cream wine sauce, then bake until done.

The pork chops come out tender and juicy, and have great flavor from the onions and sauce they are baked in. I think you will enjoy this recipe. Here’s how to make it.

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

Season The Pork Chops

Dry the pork chops on both sides with paper towels to remove extra moisture. This will allow the pork chops to brown better when they are pan-seared.

Season the pork chops on both sides with salt, pepper, and dried sage. Press the seasonings into the meat to help them adhere.

Pork chops are blotted dry, then lightly seasoned with salt, pepper and sage.

Pan-Sear The Seasoned Pork Chops

Heat a Tablespoon of vegetable oil on Medium heat in a large non-stick skillet, until very hot, but not smoking.

Place the pork chops in a single layer in the hot oil. You should hear them sizzle when they hit the hot oil in the skillet.

Brown the chops, without moving them in the skillet, for 5 minutes. Turn the pork chops over, and cook the other side for 5 minutes.

The pork chops should be nicely browned on both sides. They will finish cooking when they are baked later.

Four pork chops are pan-seared in hot oil in a large skillet.Both sides of the pork chops are pan-seared until browned.

Transfer the pork chops into a greased (or sprayed) 9″ x 9″ baking dish, keeping them in a single layer in the dish.

NOTE: Do not clean the skillet. You’ll use the drippings from cooking the chops later, when you make the sour cream sauce.

Spread thinly sliced onion rings on top of the pork chops, evenly distributing them. Set the dish aside.

The pan-seared pork chops are placed in a baking dish in single layer.Thin onion ring slices are placed on top of the pork chops.

Make The Sour Cream Sauce

Now it’s time o make the EASY sour cream sauce. Stir sour cream, Dijon mustard and flour in a small bowl until fully combined. Set aside.

Add chicken broth and dry white wine to the skillet you cooked the pork chops in. Bring the liquid to a boil, and let it boil for 1 minute.

Add the sour cream mixture and fresh, chopped parsley to the skillet. Stir well, to fully combine these ingredients.

Sour cream, flour and Dijon mustard are combined in a small bowl.A 4 photo collage showing how to make the sour cream sauce in a skillet.

Remove the skillet from the heat, and pour the sour cream sauce over the pork chops and onion rings, making sure the chops are covered.

Sour cream sauce is poured over the onion topped pork chops in dish.

Bake The Pork Chops In Sour Cream Sauce 

Place the pork chops (uncovered) in a preheated 350°F. oven. Bake them for 35 minutes, until the onions have slightly browned, and the sauce is bubbly.

Pork Chops in Sour Cream Sauce are bubbly and browned, after baking.

Serve The Pork Chops in Sour Cream Sauce

When finished baking, the pork chops are ready to be served. Transfer the pork chops to individual serving plates.

Spoon any remaining sour cream sauce left in the baking dish on top of the pork chops. Serve immediately with a favorite side dish, and enjoy!

One of the pork chops in sour cream sauce, on plate with a baked sweet potato.

I hope you enjoy making (and eating) these yummy pork chops.  I appreciate you taking the time to check out this recipe, and trust you’ll enjoy this recipe.

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

Looking For More PORK CHOP Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have some absolutely delicious pork chop recipes you might enjoy, including:

Want More Recipes? Get My FREE Newsletter!

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

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

Find Me On Social Media:

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

Author's signature

Original recipe source: “What’s For Dinner?”, by Maryana Vollstedt, page 155, published by Chronicle Books in 1997

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Pork Chops in Sour Cream Sauce
Prep Time
15 mins
Cook Time
35 mins
Total Time
50 mins
 

Pork Chops in Sour Cream Sauce is a delicious dish featuring browned, "bone-in" pork chops and onions baked in a sour cream wine sauce.

Category: Main Course
Cuisine: All Cuisines
Keyword: pork chops in sour cream sauce
Servings: 4
Calories Per Serving: 387 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 4 large bone-in pork chops
  • 2 teaspoons dried sage
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 Tablespoon vegetable oil
  • ½ medium yellow onion sliced very thin, separated into rings
For Sour Cream Sauce:
  • ½ cup light sour cream
  • 1 Tablespoon all purpose flour
  • 1 teaspoon Dijon mustard
  • ½ cup chicken broth
  • ¼ cup dry white wine
  • ¼ cup chopped parsley
US Customary - Metric
Instructions

  1. Preheat oven to 350℉. Grease or spray a 9" x 9" baking dish.

  2. Pat pork chops dry (both sides) with paper towels. Season both sides with salt, pepper, and sage. Press spices into the meat to adhere.

  3. Heat oil on Medium heat in large, non-stick skillet, until hot, but not smoking. Place pork chops in skillet in a single layer. Brown chops (without moving them) for 5 minutes. Turn pork chops over; cook other side for 5 minutes.

  4. Transfer chops to a greased/sprayed 9" x 9" baking dish in a single layer. NOTE: Do not clean skillet. You'll use drippings from chops later. Spread onion rings on top of pork chops, evenly distributing. Set dish aside.

  5. Make Sour Cream Sauce- In small bowl, stir to combine sour cream, Dijon, and flour. Set aside. Add chicken broth and white wine to the skillet you cooked the pork chops in. Bring to a boil; let boil for 1 minute. Add sour cream mixture and parsley. Stir well, to fully combine ingredients. Remove skillet from heat,

  6. Pour sour cream sauce over pork chops/onion rings. Bake pork chops (uncovered) for 35 minutes, until sauce is bubbly. Serve, and enjoy.

Nutrition Facts
Pork Chops in Sour Cream Sauce
Amount Per Serving (1 pork chop)
Calories 387 Calories from Fat 198
% Daily Value*
Fat 22g34%
Saturated Fat 8g50%
Trans Fat 0.2g
Polyunsaturated Fat 4g
Monounsaturated Fat 8g
Cholesterol 128mg43%
Sodium 825mg36%
Potassium 710mg20%
Carbohydrates 6g2%
Fiber 1g4%
Sugar 1g1%
Protein 37g74%
Vitamin A 428IU9%
Vitamin C 6mg7%
Calcium 88mg9%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

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

Pork Chops in Sour Cream Sauce is a delicious dish featuring browned, "bone-in" pork chops and onions baked in a sour cream wine sauce.


Oct
2023

Baby Eggplant Mozzarella Bites

categories: Vegetable Dishes
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Baby Eggplant Mozzarella Bites are an easy veggie dish for two! Eggplant slices are covered with Italian sauce and mozzarella, then baked.
Baby Eggplant Mozzarella Bites are an easy veggie dish for two! Eggplant slices are covered with Italian sauce and mozzarella, then baked.

How I Got This Eggplant Recipe

One of our neighbors, Mary, who also has a small raised bed garden invited me over to pick some of her blueberries. While there I asked her about a pretty flowering plant she had (thinking it was a flower!).

She explained to me that it was a plant called a patio baby eggplant. What? I had never even heard of a miniature eggplant  (also called Baby or Italian eggplant). I’ve never seen them in the grocery store, either!

She showed me the tiny 3″ long veggies growing under the leaves, then cut off three of them for me to take home. Mary also told me a good way to bake them (similar to eggplant parmesan, but quicker and less steps).

When I got home, I made this side dish to go with our dinner, while her “recipe” was fresh in my brain. This is the result, and my husband and I LOVED them! Here’s how to make baby eggplant mozzarella bites.

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

Patio Baby Italian Eggplant?

Baby eggplants grow easily on beautiful, flowering plants. The plants produce pretty purple flowers, and very small “miniature” eggplants.

Baby eggplants are also commonly referred to as “Italian” eggplant. These little eggplants are typically harvested when they’ve grown to 2 to 3 inches long.

Their shiny purple skin is a tip-off that they are ripe, as well. The outside beautiful purple skin tends to get dull in color as they become overly mature (past their prime).

These little bitty eggplants are perfect for slicing and roasting, because their outside peel and flesh is quite tender. They can be cooked fairly quickly, due to their small size.

Baby eggplant bushes produce purple flowers and small miniature eggplants.Three baby purple colored Italian eggplants are used to make this dish.

Prepare The Eggplant

Rinse and dry each eggplant, then cut off the stem end. Cut the mini eggplants into circular slices, approximately 1/4″ to 1/3″ wide.

Lay the slices on a parchment paper-lined baking sheet in a single layer, fairly close together.

Stems are removed and thin circular slices are cut from the 3 baby eggplants.Baby eggplant slices are placed on a parchment paper-lined baking sheet.

Time For Some Sauce!

Spoon a little bit of marinara sauce on top of each eggplant slice, using only enough sauce to almost cover each piece.

Sprinkle each slice with shredded mozzarella cheese, enough to cover the sauce.  Carefully push the slices even closer together before adding shredded mozzarella cheese.

A tiny spoonful of marinara sauce is spooned on top of each eggplant slice.Shredded mozzarella cheese is sprinkled on top of the marinara sauce.

Bake The Baby Eggplant Mozzarella Bites

Bake the baby eggplant mozzarella bites in a preheated 425°F. oven for 10-11 minutes, or until tender. Check for tenderness by inserting a butter knife into a slice. It should go into the eggplant slice very easily.

The cheese should be fully melted and lightly browned, as well. Grab a spatula to remove the baby eggplant mozzarella bites from the baking sheet.

After baking, the baby eggplant mozzarella bites are ready to serve!

Serve And Enjoy!

Transfer the baby eggplant mozzarella bites (using a spatula) from the lined baking sheet to individual plates.

Divide the eggplant slices evenly, to ensure two servings. Serve hot with a favorite main dish, and enjoy (we had salmon and a green salad on the side!

The eggplant bites are very tender, and flavored well with the Italian marinara sauce and melted cheese! YUM. They are so good!

Some baby eggplant mozzarella bites on a white plate with salad behind them.

I hope you have the chance to try this recipe for baby eggplant mozzarella bites, and trust you’ll enjoy it as much as we do. This recipe (which serves 2) can easily be doubled or tripled for larger families.

If you love traditional Eggplant Parmesan, you can check out my recipe post for that classic version right HERE.

I’m sure I’ll be planting seeds to grow patio-sized baby eggplants next year in our own backyard raised bed garden, and look forward to enjoying this dish many times in the future.

Thanks for stopping by. 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 VEGGIE SIDE DISH Recipes?

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

Want More Recipes? Get My FREE Newsletter!

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

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

Find Me On Social Media:

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

Author's signature

Recipe source: My neighbor, Mary P. 

↓↓ PRINTABLE RECIPE BELOW ↓↓

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Baby Eggplant Mozzarella Bites
Prep Time
5 mins
Cook Time
11 mins
Total Time
16 mins
 

Baby Eggplant Mozzarella Bites are an easy veggie dish for two! Eggplant slices are covered with Italian sauce and mozzarella, then baked.

Category: Side Dish, Vegetable Dish
Cuisine: All Cuisines
Keyword: baby eggplant mozzarella bites
Servings: 2
Calories Per Serving: 151 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 3 baby Italian eggplants each about 2"-3" inch long
  • ⅓ cup marinara sauce approximate
  • ⅓ cup shredded mozzarella cheese or more, as desired
US Customary - Metric
Instructions

  1. Preheat oven to 425℉. Line a baking sheet with parchment paper.

  2. Rinse/dry eggplants. Cut stem end off each eggplant. Cut into circular slices between 1/4" and 1/3" wide.

  3. Lay eggplant slices on prepared baking sheet in a single layer, close together. Spoon marinara sauce on each slice, using only enough to almost cover each one. Sprinkle each slice with shredded mozzarella cheese, enough to cover sauce.

  4. Bake at 425°F. for 10-11 minutes, or until tender. Check tenderness by inserting a knife into a slice. Cheese should be melted/lightly browned, as well.

  5. Use spatula to transfer eggplant bites to plates. Serve hot, and enjoy!

Nutrition Facts
Baby Eggplant Mozzarella Bites
Amount Per Serving (1 (1/2 of total))
Calories 151 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 3g19%
Polyunsaturated Fat 0.5g
Monounsaturated Fat 1g
Cholesterol 15mg5%
Sodium 317mg14%
Potassium 912mg26%
Carbohydrates 23g8%
Fiber 11g46%
Sugar 14g16%
Protein 8g16%
Vitamin A 381IU8%
Vitamin C 10mg12%
Calcium 130mg13%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

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

Baby Eggplant Mozzarella Bites are an easy veggie dish for two! Eggplant slices are covered with Italian sauce and mozzarella, then baked.


Sep
2023

Blackberry Cobbler Mini Skillets

categories: Cobblers and Crisps, Desserts
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Share a yummy Blackberry Cobbler Mini Skillet with a loved one! Recipe makes 2 skillets (4 servings) and cooks on a pellet grill or in oven.
Share a yummy Blackberry Cobbler Mini Skillet with a loved one! Recipe makes 2 skillets (4 servings) and cooks on a pellet grill or in oven.

Do you enjoy fruit cobblers? We sure do! Today I want to share a recipe for blackberry cobbler mini skillets that I adapted from another of my recipes I posted on my blog a few years ago.

The beauty of this recipe is you can use fresh OR frozen blackberries to make this decadent dessert, so it can be made year round!

They’re incredibly simple to make in cute little 6″ cast iron skillets, and you can bake them in the oven OR cook them on a Traeger or other pellet grill. I ordered my mini skillets several years ago online, and have gotten LOTS of use out of them!

It’s a fun dessert, because each little skillet hold two servings, so you can split one with a family member or good friend! If you don’t have the skillet, this dessert can be made in a greased 8″ x 8″ baking dish. This cobbler is YUMMY! Here’s how to make it.

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

Prepare The Blackberry Filling

For this recipe you can use FRESH or FROZEN blackberries. We are fortunate to have wild blackberries growing over our back fence each summer, from a forested park behind our home!

I picked these juicy blackberries in the morning and made cobbler skillets later that same day, which was really quite awesome!

To make the filling, place fresh or frozen (do not thaw) blackberries in a medium bowl. Add brown sugar, salt, lemon juice & zest, ground cinnamon and vanilla. 

Fresh picked blackberries will be used to make the mini cobblers.Blackberries, with brown sugar, cinnamon, lemon zest & juice, etc. in bowl.

Stir gently to combine. Evenly divide the blackberry filling between two, 6″ cast iron mini skillets. Set the skillets aside.

NOTE: If using FROZEN berries in the filling, let them thaw in their skillets as you prepare the crumbly topping. Keep any juices that accrue with the filling while they thaw. 

The blackberry cobbler filling, after combining ingredients.Two, 6" cast iron skillet with blackberry cobbler filling in them.

Prepare The Cobbler Crumb Topping

Stir together flour, sugar, baking powder and salt in a medium bowl until combined. Cut in small chunks of very cold butter, using a pastry blender (as shown) or two forks.

Cut in the butter until it becomes the size of peas. Stir in sour cream until it is incorporated into the dough.

A pastry blender is used to cut cold butter into the cobbler topping ingredients.Sour cream is stirred into the cobbler topping until combined.

The topping dough will be very soft and slightly crumbly once combined, which is exactly how you want it to be!

Pinch the dough into small pieces with your fingers and distribute and divide them evenly over the blackberry filling, to cover the surface.

Sprinkle one Tablespoon of granulated sugar over the topping, dividing it evenly between the two skillets. Now they are ready to be cooked!

The cobbler topping is a soft, crumbly dough in a big bowl.Crumbly dough is placed on top of the blackberry filling in the mini skillets.

Cook The Blackberry Cobbler Mini Skillets

If Cooking In An Oven: Preheat oven to 350°F. (or 176.6°C.). Place a piece of foil under the skillets to catch any potential drips (and for easier cleanup). Bake at 350°F. for 30-35 minutes or until cobblers are bubbling around the edges and the crumb topping is golden brown.

If Cooking On A Traeger Or Pellet Grill: Start smoker according to the manufacturer instructions, then preheat the smoker to 350°F. When at temperature, add the cobbler skillets. Cook at 350°F. for 30-35 minutes or until cobblers are bubbling around the edges and the crumb topping is golden brown. NOTE: Use your favorite pellets (it won’t really make a big difference which kind)!

Two blackberry cobbler mini skillets cooking by a roast chicken on Traeger grill.The cobbler crumb topping is light golden brown after they finish cooking.

Serve The Blackberry Cobbler Mini Skillets

Once done, remove the skillets from the heat source and let them cool for 5-10 minutes, because they will be very hot!

Serve the warm blackberry cobbler mini skillets with a big scoop of vanilla ice cream (or two small scoops-one for each person sharing the skillet).

Pass out the spoons to everyone… and go for it! The cobblers are absolutely wonderful, and I’m confident you’re going to love them!

One of the blackberry cobbler mini skillets, served with ice cream on top.A spoonful of warm blackberry cobbler, with some vanilla ice cream.

I really hope you have the chance to make these cute and delicious blackberry cobbler mini skillets. They’re so GOOD!

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

Looking For More COBBLER Recipes?

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

Want More Recipes? Get My FREE Newsletter!

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

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

Find Me On Social Media:

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

Author's signature

↓↓ PRINTABLE RECIPE BELOW ↓↓

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Blackberry Cobbler Mini Skillets
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
 

Share a yummy Blackberry Cobbler Mini Skillet with a loved one! Recipe makes 2 skillets (4 servings) and cooks on a pellet grill or in oven.

Category: Dessert
Cuisine: All Cuisines
Keyword: blackberry cobbler mini skillets
Servings: 4 (2 per mini skillet)
Calories Per Serving: 374 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For Filling:
  • 1¾ cups blackberries fresh or frozen (do not thaw)
  • ½ cup brown sugar light or dark
  • ½ teaspoon fresh lemon juice
  • ½ teaspoon lemon zest yellow peel, finely grated
  • ½ teaspoon vanilla extract
  • ¼ teaspoon ground cinnamon
  • 1 pinch salt a tiny pinch!
For Cobbler Topping:
  • ¾ cup all purpose flour
  • 2 Tablespoons granulated sugar
  • ¾ teaspoon baking powder
  • ¼ teaspoon salt
  • 4 Tablespoons COLD Butter = ½ stick
  • ¼ cup sour cream
  • 1 Tablespoon granulated sugar (to sprinkle on top of cobbler)
US Customary - Metric
Instructions

  1. Preheat oven or pellet grill to 350℉. If using pellet grill preheat according to manufacturer instructions.

  2. Make Fruit Filling- place fresh or frozen (un-thawed) blackberries in a medium bowl. Add brown sugar, salt, lemon juice, lemon zest, cinnamon and vanilla. Stir gently to combine. Evenly divide filling into two, 6" cast iron skillets. Set aside. NOTE: If using FROZEN berries in the filling, let them thaw in the skillets as you prepare the topping. Keep juices that accrue in skillets while they thaw.

  3. Make crumb topping- Stir flour, 2 T. sugar, baking powder and salt in a medium bowl until combined. Cut in chunks of COLD butter, using a pastry blender or 2 forks until it is the size of peas. Stir in sour cream until incorporated. Pinch dough into small pieces with your fingers; distribute evenly over blackberry filling. Sprinkle remaining 1 T. sugar over topping, dividing evenly between skillets.

  4. Cooking In Oven: Preheat oven to 350°F. (or 176.6°C.). Place a piece of foil under skillets to catch any drips (and for easier cleanup). Bake at 350°F. for 30-35 minutes or until cobblers are bubbling around edges and topping is light brown.

    Cooking On A Traeger/Pellet Grill: Start smoker according to manufacturer instructions. Preheat to 350°F. When at temp., add cobbler skillets. Cook at 350°F. for 30-35 minutes or until cobblers are bubbling around edges and topping is light brown. NOTE: Use favorite pellets (it doesn't make a difference which kind)!

  5. When done, let cobblers cool for 5-10 minutes, before serving. Serve with a big scoop of vanilla ice cream (or 2 small scoops-1 for each person sharing skillet).

Recipe Notes

NOTE: Caloric calculation is for one serving of HALF of a skillet cobbler, without the ice cream (optional).

Nutrition Facts
Blackberry Cobbler Mini Skillets
Amount Per Serving (0.5 cobbler skillet)
Calories 374 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 8g50%
Trans Fat 0.5g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 35mg12%
Sodium 267mg12%
Potassium 276mg8%
Carbohydrates 62g21%
Fiber 4g17%
Sugar 39g43%
Protein 4g8%
Vitamin A 532IU11%
Vitamin C 14mg17%
Calcium 103mg10%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Share a yummy Blackberry Cobbler Mini Skillet with a loved one! Recipe makes 2 skillets (4 servings) and cooks on a pellet grill or in oven.

 


Sep
2023

Baked Grilled Baby Back Ribs

categories: For The BBQ Grill, Main Dishes, Pork
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Baked Grilled Baby Back Ribs are fall off the bone tender and delicious! Spice-coated and baked, then grilled with BBQ sauce, you’ll love ’em!
Baked Grilled Baby Back Ribs are fall off the bone tender and delicious! Spice-coated and baked, then grilled with BBQ sauce, you'll love 'em!

Do you enjoy eating BBQ ribs? We sure do! Today I am sharing a great recipe for baked grilled baby back ribs that are so tender, they practically fall right off the bone.

The ribs are covered in a wonderful spice rub, sealed tightly and baked for a couple hours until fully cooked (and tender!). Then they’re brushed generously with BBQ sauce, and grilled for several minutes until the sauce has nicely caramelized!

Thee ribs are delicious, EASY to make, and I’m confident you’re going to really, really enjoy them! Here’s how to make them.

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

Make The Dry Spice Rub

The first thing you need to do is make a dry seasoning mix to rub onto the rack of ribs before baking them.

Stir together oregano, cumin, smoked paprika, parsley, onion powder, garlic powder, salt, pepper, ground mustard and brown sugar in a small bowl.

This is the spice rub for the ribs. See how easy it is to make? These seasonings add great flavor to the meat… yum!

Spices for the ribs are combined in a small metal bowl.Dry rub spice mixture is ready to season the baby back ribs.

Season And Bake The Ribs

Spray a large piece of heavy duty aluminum foil (on the dull side) with non-stick baking spray. Lay the foil on a very large rimmed baking sheet, greased side up. The piece of foil needs to be large enough to completely cover the ribs.

Lightly pat the pork ribs dry using paper towels. We used 1 full rack of ribs weighing 2¾ pounds, and it had about 15 ribs.

Carefully place the rib rack “bone side up” in the middle of the foil lined baking sheet. Season with about 1/3 of the spice mix, rubbing it into the meat and bones so it adheres.

Turn the ribs over and season the meaty part of the ribs using the remaining spice mix. Rub and pat it into the meat so it sticks as much as possible.

Light coating of seasoning covers the bone side of the rack of ribs.The meaty side of the rib rack is covered fully with dry rub seasonings.

Cover, Seal And Refrigerate The Ribs

Place another sprayed piece of foil on top (sprayed side down), and seal the foil packet tightly closed on all sides. You may need to put the rib packet corner to corner on the baking sheet so it fits .

TIP: For the best flavored ribs, place the ribs in the refrigerator for at least an hour at this point, to give the spices time to work their magic!

Seasoned ribs are sealed in foil packet on a baking sheet, then refrigerated.

Bake Then Prepare The Ribs For Grilling

Remove the ribs from the refrigerator 20 minutes before baking. Preheat your oven to 300°F (or 148.8°C) while you take the chill off the ribs.

Bake the ribs at 300°F (or 148.8°C) for 2 – 2½ hours, depending on the size rack of ribs you are using (we cook the “almost” 3 pounds of ribs for 2½ hours). This long baking time ensures the ribs come out of the oven “fall off the bone tender”.  

TIP: Light your gas or charcoal grill outside and get it hot, so it’s ready to go when the ribs are finished baking.

Unwrap the foil packet. Brush the ribs generously with your favorite BBQ sauce. Now they’re ready for the grill to caramelize the sauce!

After baking for 2 and a half hours, the ribs are fully cooked.BBQ sauce is liberally applied to the baked baby back ribs.

What If I Don’t Have A Grill?

A lot of people do not have access to a BBQ grill or are not allowed to have one, due to living arrangements (apartments, high rises, etc.). Where we live in Oregon it rains a lot, so sometimes it’s not even possible to light our charcoal grill.

This is not a problem. Simply coat the tender, slow-baked ribs generously with BBQ sauce (on both sides) after removing them from the oven, slice, serve and enjoy!

Onto The Grill They Go

Lightly oil the grill grate to prevent the meat from sticking. Place the ribs, BBQ sauce side down onto the hot grill, directly on the grate.

Brush the “bone side” facing up with additional BBQ sauce. Cook the ribs for 3-4 minutes until the bottom side gets a good char on it.

Carefully flip the ribs to the other side (we use 2 spatulas, one on each end), and continue grilling the ribs 3-4 more minutes, to char the other side.

NOTE: It’s important to remember the ribs are already fully cooked from baking. The grilling serves to caramelize the sauce and char the ribs for serving. Don’t overcook them on the grill!

Rack of ribs is placed, BBQ sauce side down on a hot BBQ grill.Baked grilled baby back ribs cooking over a hot BBQ grill.

Time To Serve The Baked Grilled Baby Back Ribs!

When done, remove the ribs from the BBQ. Carefully transfer the ribs to a cutting board, because they are so tender they may come off the bones.

Slice between the ribs (about 4-5 ribs per serving), then serve and enjoy! Serve with additional BBQ sauce on the side, so it can be drizzled on the ribs for even MORE flavor!

The baked grilled baby back ribs are done, and ready to be cut for serving.BBQ sauce on the baby back ribs, with fresh corn kernels on the side.

I really hope you have the chance to make these delicious baked grilled baby back ribs, and trust you (and those you love) will enjoy them as much as we do!

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

Looking For More PORK Recipes?

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

Want More Recipes? Get My FREE Newsletter!

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

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

Find Me On Social Media:

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

Author's signature

Recipe adapted from, and with thanks to Kori, at: seekinggoodeats.com

↓↓ PRINTABLE RECIPE BELOW ↓↓

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Baked Grilled Baby Back Ribs
Prep Time
10 mins
Cook Time
2 hrs 30 mins
Refrigeration Time
1 hr
Total Time
3 hrs 40 mins
 

Baked Grilled Baby Back Ribs are fall off the bone tender and delicious! Spice-coated and baked, then grilled with BBQ sauce, you'll love 'em!

Category: Main Dish
Cuisine: American
Keyword: baked grilled baby back ribs
Servings: 3 (4-5 ribs per serving)
Calories Per Serving: 647 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For Spice Rub:
  • 1½ Tablespoons smoked paprika
  • 1½ Tablespoons ground cumin
  • 1½ Tablespoons dried oregano
  • 1½ Tablespoons dried parsley
  • 1½ teaspoons garlic powder
  • 1½ teaspoons onion powder
  • 1 Tablespoon brown sugar
  • 1½ teaspoons ground mustard
  • 1 teaspoon kosher salt
  • ½ teaspoon ground black pepper
For Ribs:
  • 2¾ pounds baby back pork ribs full rack- about 15 ribs
  • BBQ Sauce, to add and season to taste use your favorite brand
  • oil or baking spray for foil and BBQ grill grate
US Customary - Metric
Instructions

  1. Spray a large piece of aluminum foil (on dull side) with non-stick baking spray. Lay foil on a large rimmed baking sheet, greased side up. Set aside.

  2. Stir spice rub ingredients together in a small bowl until combined.

  3. Pat ribs dry with paper towels. Lay rib rack "bone side up" in the middle of the foil. Season with ⅓ of the spice mix, rubbing it into the meat/bones so it adheres. Turn ribs over and season the meaty side with remaining spice mix. Rub/pat it into the meat so it adheres as much as possible. Place another sprayed piece of foil on top (sprayed side down), and seal the ribs in the foil packet, tightly closed on all sides. You may need to put the rib packet corner to corner on the baking sheet so it fits. TIP: For the best flavored ribs, place packet of ribs in refrigerator for at least an hour, to give the spices time to work their magic! Remove ribs from refrigerator 20 minutes before baking.

  4. Preheat oven to 300°F. (or 148.8°C.) when you remove ribs from refrigerator. Bake ribs at 300°F (or 148.8°C) for 2 - 2½ hours, depending on the size rack of ribs you're using (we cook "almost" 3 pounds of ribs for 2½ hours). This long baking time ensures ribs will be "fall off the bone tender".  TIP: Light your gas or charcoal grill (lightly oil the grates), so it's preheated and ready to go when ribs are finished baking.

  5. When done baking, unwrap foil packet. Brush ribs generously with BBQ sauce. Place ribs, meaty BBQ sauce side down onto hot grill, directly on metal grates. Brush "bone side" facing up with BBQ sauce. Cook ribs 3-4 minutes until slightly charred on bottom. Carefully turn ribs to the other side; continue cooking 3-4 more minutes, to char other side. NOTE: Remember- ribs are already fully cooked. Grilling caramelizes the sauce and chars them. Don't overcook ribs on the grill!

  6. Transfer ribs from BBQ to a cutting board. Slice between the ribs to serve (about 4-5 ribs per serving). Serve with additional BBQ sauce on the side. Enjoy!

Recipe Notes

NOTE: Caloric calculation does not include BBQ sauce because different brands may be used. Calorie count may also differ slightly based on total weight of ribs being used.

Nutrition Facts
Baked Grilled Baby Back Ribs
Amount Per Serving (1 (1/3 of total))
Calories 647 Calories from Fat 396
% Daily Value*
Fat 44g68%
Saturated Fat 15g94%
Trans Fat 0.4g
Polyunsaturated Fat 8g
Monounsaturated Fat 19g
Cholesterol 181mg60%
Sodium 1019mg44%
Potassium 884mg25%
Carbohydrates 12g4%
Fiber 3g13%
Sugar 5g6%
Protein 52g104%
Vitamin A 1884IU38%
Vitamin C 2mg2%
Calcium 181mg18%
Iron 6mg33%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Baked Grilled Baby Back Ribs are fall off the bone tender and delicious! Spice-coated and baked, then grilled with BBQ sauce, you'll love 'em!

 


Sep
2023

Tomato Basil Drop Biscuits

categories: Breads
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Tomato Basil Drop Biscuits are an easy side dish you’ll enjoy! Biscuits are flavored with Parmesan cheese, tomatoes, onions and basil.
Tomato Basil Drop Biscuits are an easy side dish you'll enjoy! Biscuits are flavored with Parmesan cheese, tomatoes, onions and basil.

Looking for a simple side dish to serve alongside soups, salads or various entrees? I hope you’ll check out this recipe today for tomato basil drop biscuits!

The dough batter for these biscuits is simple to prepare. These savory biscuits are a cinch to make, because you only drop the batter onto the baking sheet. There’s no cutting out these biscuits with a biscuit cutter!

Filled with chopped tomato, onions, and basil, the biscuits are topped with a bit of Parmesan cheese before baking them for 10-12 minutes. They’re delicious, and here’s how to make them. 

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

Prep The Veggies

Heat olive oil (or vegetable oil) in a medium skillet on Medium heat. Add chopped onions, and cook them for 3 minutes, until they have softened slightly.

Stir in fresh, chopped tomatoes, and cook this mixture for 1 more minute, stirring often.

Chopped onions are cooked in olive oil in a skillet.Fresh, chopped tomatoes are added to the cooked onion in the skillet.

Remove the skillet from the heat source, then stir in chopped fresh basil (you can substitute dried basil if necessary).

Set the veggie mixture aside to cool while you mix up the dough batter for the drop biscuits.

Minced fresh basil is added to the tomatoes and onions in skillet.

Make The Biscuit Dough

In a medium-sized mixing bowl, stir together all purpose flour, baking powder, salt and pepper.

Once combined, cut in vegetable shortening, using a pastry blender (as shown below) or two forks. Cut the shortening in until it becomes about the size of peas.

Add the tomato, basil, and onion mixture to the bowl of dry ingredients. Pour in milk, then stir only until the ingredients are combined.

Do not overmix the dough because it causes the biscuits to become very dense in texture, once baked.

Vegetable shortening is cut into the dry ingredients in a large bowl.Tomato, onion and basil mixture is added to dry biscuit ingredients.

Prepare The Biscuits For Baking

Drop the biscuit dough by generous Tablespoons onto a well-greased baking sheet. Keep the biscuits about 2 inches apart, because they’ll spread slightly while baking.

Depending on the size of your spoonful, the recipe (as written) should yield 8 tomato basil drop biscuits.

Lightly sprinkle the top of each biscuit with finely grated Parmesan cheese before baking. This adds additional flavor!

After combining, the biscuit dough is thick and tacky in texture.Batter for eight tomato basil drop biscuits is dropped onto baking sheet.

Time To Bake The Biscuits

Bake the tomato basil drop biscuits at 425°F (or 218.3°C) for 10-12 minutes. When done, the biscuits should be light golden brown in color, and set around the bottom edges.

Check for doneness by inserting a toothpick into the top of a biscuit. If the toothpick comes out clean, they are ready!

Let the biscuits cool for a minute on the baking sheet, then transfer them with a spatula to a wire rack to cool slightly before serving.

After baking, the tomato basil drop biscuits cool on the baking sheet.Tomato basil drop biscuits continue cooling on a wire rack.

Serve The Tomato Basil Drop Biscuits

Serve the tomato basil drop biscuits warm. We enjoy them sliced open with a little softened butter spread on them. 

The biscuits are light in texture and have good flavor. I’m confident you’re going to enjoy them, served alongside a delicious soup, salad or meat dish. 

Eight Tomato Basil Drop Biscuits, with basil leaves, served on a white plate.

I hope you have the opportunity to make these tasty, simple biscuits, and trust you’ll enjoy them as much as we do.

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

Looking For More BISCUIT Recipes?

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

Want More Recipes? Get My FREE Newsletter!

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

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

Find Me On Social Media:

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

Author's signature

Recipe adapted from: “Taste of Home” magazine, June/July 2000 edition, page 41, published by Reiman Publications

↓↓ PRINTABLE RECIPE BELOW ↓↓

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Tomato Basil Drop Biscuits
Prep Time
15 mins
Cook Time
10 mins
Total Time
25 mins
 

Tomato Basil Drop Biscuits are an easy side dish you'll enjoy! Biscuits are flavored with Parmesan cheese, tomatoes, onions and basil.

Category: Bread, Side Dish
Cuisine: All Cuisines
Keyword: tomato basil drop biscuits
Servings: 8 biscuits
Calories Per Serving: 108 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 2 teaspoons olive oil or other neutral oil
  • ¼ cup finely chopped yellow onion
  • ⅓ cup fresh chopped tomato
  • 2 Tablespoons minced fresh basil or 2 tsp. dried
  • 1 cup all purpose flour
  • ½ Tablespoon baking powder
  • ½ teaspoon salt
  • ⅛ teaspoon black pepper
  • 2 Tablespoons vegetable shortening
  • ⅓ cup milk
  • 2 Tablespoons grated Parmesan cheese
US Customary - Metric
Instructions

  1. Preheat oven to 425℉ or 218.3℃. Lightly grease/spray a baking sheet.

  2. Heat oil in a small skillet on Medium heat. Add chopped onions; cook for 3 minutes, until they've softened slightly. Stir in tomatoes; cook 1 minute. Remove skillet from heat; stir in basil. Set aside to cool.

  3. In a medium-sized bowl, stir together flour, baking powder, salt and pepper. Cut in shortening, using pastry blender or 2 forks until it becomes the size of peas.

  4. Add tomato mixture to the flour mixture. Pour in milk; stir only until ingredients are combined. Do not overmix dough.

  5. Drop dough by generous Tablespoons onto greased baking sheet, about 2" apart. Depending on the size of your spoonful, the recipe should yield 8 small biscuits. Lightly sprinkle each biscuit with Parmesan cheese.

  6. Bake biscuits at 425°F (or 218.3°C) for 10-12 minutes. When done, biscuits should be golden brown in color, and set around the bottom edges. Check for doneness by inserting a toothpick into a biscuit. If it comes out clean, they're ready! Let biscuits cool 1 minute on baking sheet, then transfer to a wire rack to cool slightly before serving. Enjoy!

Nutrition Facts
Tomato Basil Drop Biscuits
Amount Per Serving (1 biscuit)
Calories 108 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 1g6%
Trans Fat 0.4g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 2mg1%
Sodium 173mg8%
Potassium 143mg4%
Carbohydrates 14g5%
Fiber 1g4%
Sugar 1g1%
Protein 2g4%
Vitamin A 139IU3%
Vitamin C 2mg2%
Calcium 62mg6%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Tomato Basil Drop Biscuits are an easy side dish you'll enjoy! Biscuits are flavored with Parmesan cheese, tomatoes, onions and basil.


Sep
2023

Grilled Herb Garlic Zucchini

categories: For The BBQ Grill, Vegetable Dishes
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Make Grilled Herb Garlic Zucchini on indoor or outdoor grills! Topped with a garlic herb dressing, this is a fresh way to enjoy this veggie.
Make Grilled Herb Garlic Zucchini on indoor or outdoor grills! Topped with a garlic herb dressing, this is a fresh way to enjoy this veggie.

Today I want to share a quick, delicious and simple way to cook zucchini on a BBQ grill or an indoor grill pan.

Summertime is typically when zucchini is in its prime! There are so many great ways to use this veggie in breads, soups, salads, a stir-fry, and more.

This recipe involves cooking the zucchini for a few minutes, then topping it with a light, flavorful dressing to serve. That’s it, and it really is THAT easy, and that good. Here’s how to make it.

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

Make The Sauce To Garnish The Cooked Zucchini

Place olive oil, finely chopped onion (or shallots), minced garlic, salt, pepper, and chopped parsley and rosemary in a small bowl.

Stir these ingredients together into a light sauce, then set the bowl aside. This dressing will be drizzled over the grilled zucchini for serving. 

Olive oil, onion, garlic, parsley, rosemary, salt and pepper in a small white bowl.The savory dressing, ready to drizzle on the grilled zucchini for serving.

Prepare The Zucchini For Grilling

Cut the stem and bottom ends off a medium to large sized zucchini. Slice the zucchini into ½” thick slices.

Place the zucchini slices in a large bowl, drizzle with olive oil, and season with salt and black pepper. Toss until well-coated with oil, salt and pepper.

A zucchini is cut into slices before seasoning and grilling.Olive oil, salt and pepper is drizzled on the sliced zucchini and tossed to coat.

Grill The Zucchini

Heat a grill on Medium High heat until very hot. You can use an outdoor grill OR an indoor grill, but be sure the grill is lightly oiled and hot before adding the zucchini.

Note: For these photos, I cooked inside on a cast iron grill, set on top of two of our gas stove burners.

Lay the oiled and seasoned zucchini slices in a single layer on the hot grill using tongs. Cook for about 2 minutes (without moving them), and then turn them to the other side.

The bottom side should be slightly charred with grill marks. Cook the other side 2-3 minutes, or until slightly charred, and the zucchini is crisp-tender.

The zucchini slices are grilled on a hot indoor griddle.After 2 minutes, the zucchini slices are flipped over, revealing grill marks.

Drizzle The Grilled Zucchini With Sauce

When finished cooking, the zucchini should be slightly charred, and have grill marks on both sides. The slices should be crisp-tender to the bite, not overly soft!

Transfer the cooked zucchini from the grill to a serving platter. Drizzle the herb garlic dressing evenly over the zucchini.

Make sure the zucchini slices all get a bit of the dressing on them, as it provides wonderful flavor to the finished dish.

Grilled Herb Garlic Zucchini slices are transferred to a serving platter.Herb garlic dressing is drizzled over the grilled zucchini slices for serving.

Serve The Grilled Herb Garlic Zucchini

Serve the grilled herb garlic zucchini while hot. The recipe, as written below, will typically be about 3 servings, if using a medium-sized zucchini.

Of course, this recipe can EASILY be doubled or tripled, to end up with the quantity you require for your meal.

A platter of grilled herb garlic zucchini, ready to be served.Herb garlic dressing tops the hot, grilled herb garlic zucchini when served.

I hope you try this simple recipe for grilled herb garlic zucchini, and trust you will enjoy it, too. It’s a simple side dish I’m confident you will find quite delicious.

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

Looking For More Recipes Using Zucchini?

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

Want More Recipes? Get My FREE Newsletter!

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Recipe adapted from: https://damndelicious.net/2018/07/20/grilled-garlic-herb-zucchini/

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Grilled Herb Garlic Zucchini
Prep Time
10 mins
Cook Time
6 mins
Total Time
16 mins
 

Make Grilled Herb Garlic Zucchini on indoor or outdoor grills! Topped with a garlic herb dressing, this is a fresh way to enjoy this veggie.

Category: Side Dish, Vegetable Dish
Cuisine: All Cuisines
Keyword: grilled herb garlic zucchini
Servings: 3
Calories Per Serving: 160 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For Herb Garlic Dressing:
  • 2 Tablespoons olive oil
  • 2 Tablespoons finely chopped yellow onion or shallot
  • 1 clove minced garlic
  • ¾ Tablespoon chopped fresh parsley
  • ½ Tablespoon chopped fresh rosemary
  • salt and black pepper, to taste ( a pinch or two of each)
For Zucchini:
  • 1 medium zucchini 7-8" long, stem removed, discarded
  • 1½ Tablespoons olive oil
  • salt and black pepper, to taste
US Customary - Metric
Instructions

  1. Place 2 T. olive oil, chopped onion, minced garlic, parsley, rosemary, and a pinch of salt/pepper in a small bowl. Stir to combine; set bowl aside.

  2. Slice zucchini into ½" thick round slices. Place slices in large bowl, drizzle with olive oil; season with salt and pepper to taste. Toss until coated with oil, salt and pepper.

  3. Heat indoor or outside grill on Medium High heat until hot. Put slices onto hot grill in a single layer. Cook for 2 minutes; turn them over. Bottom side should be slightly charred with grill marks. Cook other side 2-3 minutes. When done, zucchini should be slightly charred, have grill marks on both sides, and be crisp-tender to the bite, not overly soft!

  4. Transfer zucchini to serving platter. Drizzle herb garlic dressing evenly over the zucchini. Serve hot, and enjoy!

Recipe Notes

NOTE: Salt/Pepper were not included in caloric calculation, as the amount each cook uses to season the zucchini is subjective.

Nutrition Facts
Grilled Herb Garlic Zucchini
Amount Per Serving (1 (1/3 of total))
Calories 160 Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 2g13%
Polyunsaturated Fat 2g
Monounsaturated Fat 12g
Sodium 7mg0%
Potassium 192mg5%
Carbohydrates 3g1%
Fiber 1g4%
Sugar 2g2%
Protein 1g2%
Vitamin A 225IU5%
Vitamin C 14mg17%
Calcium 16mg2%
Iron 0.5mg3%
* Percent Daily Values are based on a 2000 calorie diet.

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

Make Grilled Herb Garlic Zucchini on indoor or outdoor grills! Topped with a garlic herb dressing, this is a fresh way to enjoy this veggie.


Sep
2023

Watermelon Pineapple Smoothie

categories: Beverages, Breakfast
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Hot outside? Beat the heat with a Watermelon Pineapple Smoothie for a breakfast, lunch or snack. Recipe makes 3 cold, delicious servings!
Hot outside? Beat the heat with a Watermelon Pineapple Smoothie for a breakfast, lunch or snack. Recipe makes 3 cold, delicious servings!

Smoothies are a wonderful “go to” recipe for me when the temperatures rise outside. Sometimes it feels too warm to prepare a hot breakfast, and that’s where a filling smoothie comes in handy!

I love to make smoothies, and have made quite a few over the years. When I want a light breakfast, a fruit smoothie is one of my preferred choices. A smoothie fills me up without being too heavy.

This cold, refreshing, watermelon pineapple smoothie recipe is easy to make, and has a yummy flavor combo of watermelon, pineapple and coconut.

Cold, fresh and HAPPY watermelon is used to make this smoothie.

Plain Greek yogurt adds great protein and creaminess to the smoothie, which in my book is an added plus! Here’s how to make it.

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

What Ingredients Will I Need?

To make the watermelon pineapple smoothies you will need canned coconut milk (regular or light), plain Greek yogurt (regular or nonfat), crushed pineapple, and cold, sweet watermelon.

You will also need crushed ice, which will help make the smoothies cold and slightly thickened. A blender or food processor is also necessary to mix the smoothie.

Canned coconut milk, watermelon, plain yogurt and pineapple used for smoothie.

A Word About Canned Coconut Milk

You can use either regular or light canned coconut milk for these smoothies. I typically use “regular” coconut milk to make this type of smoothie, but it is your choice.

Canned coconut milk can typically be found in most grocery stores, usually in their Asian Foods section. It is thick and creamy, and provides wonderful flavor, so don’t skip this!

Important Tip: Canned coconut milk is very thick (and separated) when the can is first opened. Be sure to give it a good stir in the can to fully blend the milk before using.

Canned coconut milk needs to be stirred well before using.

Time To Make The Smoothie

Place the smoothie ingredients into a blender or food processor (including the crushed ice). Process or blend these ingredients until smooth in texture.

If you want the smoothies slightly thicker, add a bit more coconut milk (still some left in the can!) and/or crushed ice until the smoothie reaches your desired consistency.

Ingredients for the watermelon pineapple smoothie in a blender.

Time For A Cold Watermelon Pineapple Smoothie!

Once the watermelon pineapple smoothie is blended, pour each serving into a glass. This recipe will yield enough for 3 small servings, so divide the mixture evenly into three glasses.

Garnish the cold smoothie with a wedge of watermelon (if desired), stick a straw in the cup, and enjoy! See how easy it was to make this smoothie?

A glass of watermelon pineapple smoothie with a straw and watermelon wedge.

The watermelon pineapple smoothie is creamy, light pink in color, cold and refreshing, especially on a HOT day!

This smoothie’s taste is a good combination of watermelon, pineapple and coconut flavors. None of them overpowers the others. 

Watermelon pineapple smoothie in a glass is light pink in color.A spoonful of the watermelon pineapple smoothie, held above the cup.

I hope you enjoy this watermelon pineapple smoothie! Thanks for stopping by, and please come back soon for more family friendly recipes. Take care, may God bless you, and have a GREAT day!

Looking For More SMOOTHIE Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have a nice variety of smoothie recipes for you to enjoy, including:

Want More Recipes? Get My FREE Newsletter!

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

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

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

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Watermelon Pineapple Smoothie
Prep Time
5 mins
Cook Time
0 mins
Total Time
5 mins
 

Hot outside? Beat the heat with a Watermelon Pineapple Smoothie for a breakfast, lunch or snack. Recipe makes 3 cold, delicious servings!

Category: Beverages, Breakfast, Snack
Cuisine: All Cuisines
Keyword: watermelon pineapple smoothie
Servings: 3
Calories Per Serving: 239 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 1½ cups watermelon cut in small chunks
  • 1 cup crushed pineapple juice lightly drained
  • ¾ cup unsweetened coconut milk (canned) regular or light, stirred well in can
  • ¾ cup plain, nonfat Greek yogurt or substitute full fat, if desired
  • 1 cup crushed ice
US Customary - Metric
Instructions

  1. Important Tip: Canned coconut milk is very thick (and separated) when can is first opened. Give it a good stir in the can to fully combine before using.

  2. Place all ingredients into a blender or food processor (including crushed ice). Process or blend until smooth in texture. *If you want smoothies to be slightly thicker, add a bit more coconut milk and/or crushed ice until it reaches desired consistency.

  3. Divide smoothie mixture evenly into three glasses. Garnish each with a watermelon wedge and straw, if desired. Serve, and enjoy!

Recipe Notes

NOTE: Caloric calculation was made using plain, nonfat Greek yogurt.

Nutrition Facts
Watermelon Pineapple Smoothie
Amount Per Serving (1 (1/3 of total))
Calories 239 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 13g81%
Trans Fat 0.003g
Polyunsaturated Fat 0.2g
Monounsaturated Fat 1g
Cholesterol 3mg1%
Sodium 32mg1%
Potassium 411mg12%
Carbohydrates 23g8%
Fiber 3g13%
Sugar 20g22%
Protein 7g14%
Vitamin A 474IU9%
Vitamin C 15mg18%
Calcium 85mg9%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

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

 

Hot outside? Beat the heat with a Watermelon Pineapple Smoothie for a breakfast, lunch or snack. Recipe makes 3 cold, delicious servings!


Sep
2023

Grilled Garlic Butter Halibut

categories: For The BBQ Grill, Main Dishes, Seafood
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Grilled Garlic Butter Halibut is a simply seasoned, delicious dish cooked on a BBQ, and topped with mango peach salsa for serving.
Grilled Garlic Butter Halibut is a simply seasoned, delicious dish cooked on a BBQ, and topped with mango peach salsa for serving.

Today I want to share a delicious halibut dish that we love. Now… given the price of halibut these days, I must tell you we don’t have this too often, but when we do… it is fantastic!

We love halibut, but unfortunately we don’t live in Alaska or go deep sea fishing to get it, so we must buy it at the store. Lately it is a fairly expensive piece of fish. My husband buys it at Costco (when we do buy it).

I cut a big piece into smaller portions, which are perfect for this dish. That way it becomes less expensive per serving, and ends up costing per portion about the same as getting a sub sandwich or burger these days!

It’s a treat to enjoy this delicious, firm and mild tasting white fish occasionally, and this is my favorite way I’ve come up with, to prepare it! We grill it outside, so summer is our favorite time to make grilled garlic butter halibut, especially if it’s NOT raining here in Oregon!

The cooking method is easy and the garlic butter seasoning sauce is simple. Fresh chunky salsa topping and fresh lime juice add color and flavor to this wonderful dish! Here’s how to make it.

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

Sauce And Salsa

Melt butter in a small saucepan, then add garlic powder, seasoning salt, and black pepper. Stir to combine, then set the sauce aside. This will be used to season the fish on the grill.

Melted butter, garlic powder, seasoning salt, and pepper are combined for sauce.

You will also need a chunky salsa to garnish the fish for serving. I use store bought mango peach salsa to garnish the grilled halibut, because it has a mild, slightly fruity sweet taste.

It tastes fantastic on the fish, and is incredibly convenient (and quick) to have it already made. We can find mango peach salsa at our local Fred Meyer store (Kroger). If you can find it, use it, because it’s absolutely delicious!

You can also use your own favorite chunky homemade salsa or purchased chunky salsa, if desired, to garnish the fish. You will only need about 4 Tablespoons to spoon over the two halibut fillets.

TIP: The salsa garnish adds a pop of color and flavor to this dish, so don’t skip this step, even if you prefer a spicy, traditional salsa.

Mango peach salsa is used to garnish cooked halibut for serving.

Prepare The Halibut And BBQ Grill For Cooking

Pat the halibut fillets dry with a paper towel, to absorb any excess moisture. We use two boneless fillets, weighing a total of about 5 ounces each. They were also about 1″ thick.

Two halibut fillets on a white plate, after being patted dry.

Oil the BBQ grill grates to help keep the fish from sticking to the grill. My husband uses a wad of paper towels dipped in oil and tongs to quickly do this.

The BBQ should be heated to medium-high If using a gas grill) and the briquettes (if using) should be red hot before adding the halibut fillets.

The BBQ grill grates are lightly oiled before putting the halibut on the hot grill.

Time To Grill The Halibut

Lay the halibut fillets on the oiled, hot grill grates. Brush half the garlic butter sauce over the top of each fillet, then immediately cover the grill.

Two halibut fillets are placed over hot coals on the BBQ.Two halibut fillets, brushed with garlic butter sauce, cooking on BBQ.

Cook the halibut for 6-7 minutes without disturbing, then open the lid of the BBQ. Carefully turn the fish to the other side, using a spatula.

The surface should now be golden brown. Immediately brush the fish with the remaining sauce. Cover the BBQ again.

Cook the halibut for 3-5 more minutes, OR until the fish reaches an internal temperature of 145°F. Check the temperature after 3 minutes. Don’t overcook the halibut, as it can become dry.

The halibut fillets are flipped halfway through cooking, and brushed with sauce.

Serve The Grilled Garlic Butter Halibut

To serve Grilled Garlic Butter Halibut, transfer the cooked fillets to serving plates. Spoon salsa over the top of each piece, and add a lime wedge on the side, to squeeze the juice over the fish.

We enjoyed the grilled garlic butter halibut with fresh corn on the cob and Parmesan Crumb Sugar Snap Peas (from our garden) on the side.

It all tastes FABULOUS, and the flaky halibut is colorful, flavorful and amazing!

Grilled Garlic Butter Halibut served with mango peach salsa, and a lime wedge.Corn and snap peas served with Grilled Garlic Butter Halibut topped with salsa.

I hope you will consider trying this delicious grilled garlic butter halibut. We absolutely LOVE this way to prepare halibut, when we have the opportunity to make it.

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

Looking For More SEAFOOD Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have some absolutely delicious seafood recipes you may enjoy, including:

Want More Recipes? Get My FREE Newsletter!

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

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

Find Me On Social Media:

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

Author's signature

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Grilled Garlic Butter Halibut
Prep Time
5 mins
Cook Time
11 mins
Total Time
16 mins
 

Grilled Garlic Butter Halibut is a simply seasoned, delicious dish cooked on a BBQ, and topped with mango peach salsa for serving.

Category: Main Dish
Cuisine: All Cuisines
Keyword: grilled garlic butter halibut
Servings: 2
Calories Per Serving: 221 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 2 (5 ounce) halibut fillets 5 ounces each
  • 1½ Tablespoons butter
  • ¼ teaspoon garlic powder
  • ¼ teaspoon seasoning salt
  • ⅛ teaspoon black pepper
To Serve:
  • 4 Tablespoons mango peach salsa to garnish cooked halibut
  • 2 lime wedges to squeeze juice on halibut
US Customary - Metric
Instructions

  1. Oil BBQ grill grates to help keep the fish from sticking. My husband uses tongs and a wad of paper towels dipped in oil to quickly do this. BBQ should be heated to medium-high (If using gas grill), and briquettes (if using) should be red hot before adding halibut.

  2. Melt butter in a small saucepan; stir in garlic powder, seasoning salt, and black pepper until combined. Set sauce aside.

  3. Pat halibut fillets dry with a paper towel. Lay halibut on oiled, hot grill grates. Brush ½ the sauce over top of fillets; cover the grill.

  4. Cook for 6-7 minutes without disturbing, then open the lid. Carefully turn fish to other side, using a spatula. Brush surface with remaining sauce. Cover BBQ again. Cook 3-5 more minutes, OR until fish reaches an internal temperature of 145°F. Check temp. after 3 minutes; don't overcook halibut, (it becomes dry). When done, remove from grill for serving.

  5. To serve, transfer grilled fillets to plates. Spoon salsa over the top of each piece. Add a lime wedge on the side, to squeeze the juice over the fish. Serve, and enjoy!

Nutrition Facts
Grilled Garlic Butter Halibut
Amount Per Serving (1 fillet + salsa garnish)
Calories 221 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 6g38%
Trans Fat 0.3g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 92mg31%
Sodium 665mg29%
Potassium 726mg21%
Carbohydrates 4g1%
Fiber 1g4%
Sugar 2g2%
Protein 27g54%
Vitamin A 521IU10%
Vitamin C 6mg7%
Calcium 28mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Grilled Garlic Butter Halibut is a simply seasoned, delicious dish cooked on a BBQ, and topped with mango peach salsa for serving.