Sep
2018

Rigatoni Sausage Mushroom Ragu

categories: Italian, Main Dishes, Pork
17 Shares
Pin17
Share
Tweet
Yum
Email

You’re gonna enjoy rigatoni sausage mushroom ragu, an easy to make, one pot Italian meal that you will want to make again and again, because it is SO GOOD!
You're gonna enjoy rigatoni sausage mushroom ragu, an easy to make, one pot Italian meal that you will want to make again and again, because it is SO GOOD!

I found a recipe for a vegetarian ragu pasta dish online and thought it sounded interesting!  Just in case you’re wondering – no… this Ragu is not a brand of spaghetti sauce found in the jar on a grocery shelf.  Well, actually it is that, but the recipe I am sharing today is a homemade ragu sauce!

I made a couple changes to the original recipe, such as adding Italian sausage and beef broth, and ended up with an amazing rigatoni sausage mushroom ragu!

Don’t let the long ingredient list stop you from trying this dish… if you look closely, you will see that many of the ingredients are common ingredients or spices you probably already have in your home!  This hearty, delicious ragu tastes amazing, and I hope you will read on… and make this dish!

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

How To Make Rigatoni Sausage Mushroom Ragu

Before starting the actual cooking, be sure to have the veggies chopped ahead of time, and the rest of the ingredients ready to go!. You will thank me later. No… really! Note that half of the mushrooms are sliced, the other half are chopped. You will add them to the dish at different times. The chopped mushrooms will help add thickness to the sauce.

Mushrooms, onions, red pepper, celery and Italian sausage are used to make ragu sauce.

Put Italian sausage (taken OUT of the casings), butter and vegetable oil into a large stockpot (or skillet). Heat on medium heat, stirring often, until butter has melted. Add chopped onions and celery to the pot.

Cook them for a few minutes, stirring often, until the sausage has fully cooked, and the veggies have softened.

Italian sausage, mushrooms and celery are cooked in butter and olive oil for ragu sauce.

Add chopped red bell pepper and minced garlic. Cook, stirring often, for two minutes.

Red bell pepper and garlic added to ragu sauce in pot.

Add sliced mushrooms; cook for 1 more minute, stirring as they cook. You are slowly adding in layers of flavor!

Sliced mushrooms are added to ragu sauce in pot.

Add the chopped mushrooms, and cook for 1 minute.  Add red wine to pan. Heat, and let the wine gently boil for 2 minutes.

Chopped mushrooms, red wine, and broth are added to make ragu sauce.

Add canned tomatoes, tomato paste, beef stock (or vegetable stock), and spices. Stir to combine all ingredients.

Canned tomatoes and spices are added to make ragu sauce.

Time To Add The Rigatoni Pasta

Bring the sauce to a boil.

Sausage mushroom ragu sauce is cooking in large pot.

Once sauce is boiling, stir in the dry rigatoni noodles, to combine.  Put a lid on the pan (or cover with aluminum foil), and turn the heat down to LOW.

Rigatoni pasta is added to sausage musroom ragu sauce.

Let the pasta cook for 13-15 minutes (mine took 15), or until the pasta is cooked all the way through. Give the pasta a stir a few times while it is cooking, then put lid back on pan.

TIP: If at any time, the rigatoni sausage mushroom ragu looks like it is getting too dry (if heat was too high), then just add several spoonfuls of hot water to pan, and stir in, to combine.

Rigatoni sausage mushroom ragu is ready to be served.

Time To Serve Rigatoni Sausage Mushroom Ragu!

When the rigatoni sausage mushroom ragu is fully cooked, it is time to serve! Give the pasta a stir, then portion it out into serving bowls. Bowls seem to hold the sauce better than on a plate.

Garnish top of each bowl of pasta with some roughly chopped flat leaf parsley and grated Parmesan cheese. Serve… and enjoy! This rigatoni sausage mushroom ragu tastes AMAZING!

Rigatoni sausage mushroom ragu is garnished with flat leaf parsley and Parmesan cheese.

Rigatoni sausage mushroom ragu is served, garnished with Parmesan cheese and parsley.

And there you have it! Rigatoni sausage mushroom ragu for dinner! It tastes DELICIOUS, and I sincerely hope you will give this recipe a try!

If You Enjoy Pasta Recipes

If you enjoy pasta dishes, be sure to check out my recipes for Simple Chicken Sausage Pasta, Butternut Squash Ravioli with Browned Butter Sage Sauce, Vegetarian Spicy Noodles in Peanut Sauce, Shrimp and Penne Pasta Alfredo, or Florentine Lasagna Roll, to name a few!

ALL of my recipes are listed in the Recipe Index, located at the top of the page. I’m sure you will enjoy them, as well. Have a wonderful day!

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (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

Recipe adapted from Nicky at: https://www.kitchensanctuary.com/one-pot-mushroom-ragu-with-pasta/

0 from 0 votes
PRINT
Rigatoni Sausage Mushroom Ragu
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
 
You're gonna enjoy rigatoni sausage mushroom ragu, an easy to make, one pot Italian meal that you will want to make again and again, because it is SO GOOD!
Category: Entree
Cuisine: Italian
Keyword: rigatoni sausage mushroom ragu
Servings: 5
Calories Per Serving: 484 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 2 links Italian sausage (mild or hot) , casings removed
  • 1/2 pound mushrooms ,1/2 sliced, 1/2 chopped
  • 2 Tablespoons butter
  • 1 Tablespoon vegetable oil
  • 1 medium red bell pepper , de-seeded and chopped
  • 1 medium onion , finely chopped
  • 1 stick celery , finely chopped
  • 2 cloves garlic , minced
  • 1/4 cup red wine
  • 28 ounces canned diced tomatoes , 2 cans (14 oz.)
  • 1½ cups beef stock (or vegetable)
  • 1 teaspoon granulated sugar
  • 1 Tablespoon dried thyme
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 Tablespoons tomato paste
  • 8 ounces rigatoni pasta
  • 2 Tablespoons Parmesan cheese
  • 1/4 cup flat leaf parsley , roughly chopped (for garnish)
US Customary - Metric
Instructions

  1. Put Italian sausage (taken OUT of the casings), butter and vegetable oil into a large stockpot (or skillet). Heat on medium heat, stirring often, until butter has melted. Add chopped onions and celery to the pot. Cook for a few minutes, stirring often, until the sausage has fully cooked, and veggies have softened.

  2. Add chopped red bell pepper and minced garlic. Cook, stirring often, for two minutes. Add SLICED mushrooms; cook for 1 more minute, stirring as they cook. You are slowly adding in layers of flavor! Add CHOPPED mushrooms, and cook for 1 minute.  Add red wine to pan. Heat, and let wine gently boil for 2 minutes. Add canned tomatoes, tomato paste, beef stock (or vegetable stock), and spices. Stir, to combine all ingredients. 

  3. Bring sauce to a boil. Once sauce is boiling, add dry rigatoni noodles; stir to combine.  Put a lid on the pan (or cover with aluminum foil); turn heat down to LOW. Let pasta cook for 13-15 minutes (mine took 15), or until pasta is cooked all the way through. Give pasta a stir a few times while it is cooking, then put lid back on pan. If at any time, the rigatoni sausage mushroom ragu looks like it's getting too dry (if heat was too high), add several spoonfuls of hot water to pan, and stir in, to combine.

  4. When the rigatoni sausage mushroom ragu is fully cooked, it's time to serve! Give the pasta a stir, then portion it out into serving bowls. Bowls seem to hold the sauce better than on a plate. Garnish top of each bowl of pasta with some roughly chopped flat leaf parsley and grated Parmesan cheese. Serve... and enjoy!

Nutrition Facts
Rigatoni Sausage Mushroom Ragu
Amount Per Serving (1 (1/5 of total))
Calories 484 Calories from Fat 207
% Daily Value*
Fat 23g35%
Saturated Fat 10g63%
Cholesterol 47mg16%
Sodium 1068mg46%
Potassium 990mg28%
Carbohydrates 50g17%
Fiber 5g21%
Sugar 10g11%
Protein 18g36%
Vitamin A 1505IU30%
Vitamin C 55mg67%
Calcium 135mg14%
Iron 4.8mg27%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!You're gonna enjoy rigatoni sausage mushroom ragu, an easy to make, one pot Italian meal that you will want to make again and again, because it is SO GOOD!

 

 

 


Sep
2018

Kung Pao Zoodles

categories: Asian, Chicken, Main Dishes, Meatless Meals
153 Shares
Pin153
Share
Tweet
Yum
Email

Kung Pao Zoodles is a low calorie (under 300), low carb dish using spiralized zucchini noodles, cooked in a sweet/spicy Asian sauce, and it can be made with or without chicken.
Kung Pao Zoodles is a low calorie (under 300), low carb dish using spiralized zucchini noodles, cooked in a sweet/spicy Asian sauce, w/or without chicken.

I’ve got to be honest here… this recipe totally surprised me! I purchased a spiralizer recently, to essentially make “noodles” out of a lot of different vegetables. I’d been wanting one for a while, and finally bought a fairly inexpensive one ($29).

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

What If I Do Not Have A Spiralizer?

If you do not have access to a Spiralizer, it IS possible to make zucchini noodles by hand. The best video I’ve seen to describe how to do this is on YouTube, which demonstrates three easy ways to make your own “zoodles” (with box grater, vegetable peeler, or mandoline). I recommend watching it! Here’s the link to the short video, from Kelly Senyei at “Just A Taste”: https://www.youtube.com/watch?v=ETgPaDQh9S4 This was the first recipe I made using it, and my expectations were fairly low for what Kung Pao Zoodles would taste like. Zoodles is a word commonly used to describe Zucchini Noodles!

Whoa! I’m NOT KIDDING… I totally LOVED this dish!  This dish can also be a healthy/delicious meatless meal, by simply omitting the chicken breast.  It only took a couple minutes to turn two medium sized zucchini into gorgeous pasta like strands of veggie goodness!  Once cooked with the amazingly easy Asian inspired sauce, this dish made me GIDDY with excitement with my first bite!

This recipe for Kung Pao Zoodles is very easy to prepare. If there is one tip I can give you, it is to HAVE EVERYTHING PREPPED AND READY TO GO BEFORE BEGINNING COOKING! The dish comes together very quickly once started, so be prepared!

How Do I Make Kung Pao Zoodles?

Cut ends off both zucchini, then spiralize them into spaghetti-like noodles, catching them as they come out into a medium sized bowl. If using a Spiralizer, cut the noodles with kitchen shears into 7 or 8 inch strips (cut long zoodles right in the bowl a couple of times- snip, snip!). Set aside.

Zucchini being spiralized into noodles to make Kung Pao zoodles.

Stir or whisk Asian sauce ingredients together in a small bowl (soy or tamari sauce, balsamic vinegar, hoisin sauce, water, sriracha, sugar and cornstarch). Set sauce aside.

Asian sauce is mixed in bowl for Kung Pao Zoodles.

If You Are Preparing Kung Pao Zoodles WITH Chicken:

If adding chicken to this dish, season lightly with salt and black pepper. Heat vegetable oil over medium high heat. Place chicken cubes into large skillet; cook until lightly browned on all sides and cooked through. Remove chicken from skillet and set aside (or drain on paper towel).

Chicken breast cubes are cooked for Kung Pao Zoodle dish.

Prepare The Rest of This Dish

Turn the heat down to medium and add sesame oil, minced garlic and grated fresh ginger to skillet. Stir and cook for 30-45 seconds, being careful to not let the garlic burn.

Sesame oil, garlic and ginger cooking for kung pao zoodles.

Add chopped red peppers, then stir in the Asian sauce. Bring sauce to a quick boil, then turn heat down to LOW, and cook for a minute or so until sauce is bubbling and has thickened.

Asian sauce and red bell peppers are added to skillet for kung pao sauce.

Add zucchini noodles (zoodles) to skillet.  Stir while cooking until the zoodles are coated with sauce.  Cook for two minutes, stirring often. As the zucchini noodles cook, they will release water, which will help to blend the sauce together with the noodles.

Zucchini noodles (zoodles) are added to skillet.

Zoodles (zucchini noodles) are cooked in the Kung Pao sauce.

Time To Eat Some Kung Pao Zoodles!

When done, add the cooked chicken pieces (if using) to the skillet, and stir to combine. I found using tongs worked great at getting everything mixed together. Divide Kung Pao zoodles between two serving bowls, and garnish each with chopped dry roasted peanuts and sliced green onions.

Bowl of Kung Pao Zoodles garnished with chopped peanuts and green onions.

Serve these delicious Kung Pao zoodles and enjoy! I absolutely LOVED this dish…there is so much yummy flavor! This meal is filling (as each serving is about 2 cups), it tastes amazing, and it so low in calories! Winner, winner… ZOODLE dinner!

Kung Pao Zoodles with a pair of chopsticks... ready to serve!

Chopsticks lifting up a bite of Kung Pao Zoodles!

I really hope you will try making these Kung Pao Zoodles!  If you prefer the more traditional version of Kung Pao Chicken, I hope you will check out that recipe, as well.

Looking For More SPIRALIZED FOOD Recipes?

You can find ALL my recipes in the Recipe Index, located at the top of the page. I have a few delicious zoodle recipes, including:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (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

Recipe Source: http://recipestotry.ca/kung-pao-chicken-with-zucchini/

0 from 0 votes
PRINT
Kung Pao Zoodles
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
 
Kung Pao Zoodles is a low calorie (under 300), low carb dish using spiralized zucchini noodles, cooked in a sweet/spicy Asian sauce, w/or without chicken.
Category: Dinner
Cuisine: Asian
Keyword: kung pao zoodles
Servings: 2 (approx. 2 cups per serving)
Calories Per Serving: 281 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For Zoodles:
  • 2 medium zucchini , ends trimmed
  • 1 teaspoon vegetable or canola oil **if adding chicken
  • 6 ounces boneless, skinless chicken breast **cut in 1/2 inch cubes (if adding chicken)
  • 1 pinch salt and pepper , to taste
  • 1/2 medium red bell pepper , cut into 1/2" pieces
  • 1 teaspoon sesame oil
  • 1 teaspoon freshly ground ginger
  • 2 cloves garlic , minced
  • 2 Tablespoons finely chopped dry roasted peanuts (for garnish)
  • 2 Tablespoons thinly sliced green onions (for garnish)
For Asian Sauce:
  • 1½ Tablespoons reduced sodium soy sauce (tamari for gluten free)
  • 1 teaspoon hoisin sauce
  • 1 Tablespoon balsamic vinegar
  • 2½ Tablespoons water
  • 1/2 Tablespoon Sriracha sauce
  • 2 teaspoons granulated sugar
  • 2 teaspoons cornstarch
US Customary - Metric
Instructions

  1. Cut ends off both zucchini, then spiralize them into spaghetti-like noodles,. Cut noodles with kitchen shears into 8 inch strips. Set aside.

  2. Stir or whisk Asian sauce ingredients together in a small bowl (soy or tamari sauce, balsamic vinegar, hoisin sauce, water, sriracha, sugar and cornstarch). Set sauce aside.

  3. If adding chicken to this dish, season lightly with salt and black pepper. Heat vegetable oil over medium high heat. Place chicken cubes into large skillet; cook until lightly browned on all sides and cooked through. Remove chicken from skillet and set aside (drain on paper towel).

  4. Turn heat down to medium and add sesame oil, minced garlic and grated fresh ginger to skillet. Stir and cook for 30-45 seconds, being careful to not let garlic burn. Add chopped red peppers, then stir in Asian sauce. Bring sauce to a boil, then turn heat to LOW, and cook for a minute or so until sauce is bubbling and has thickened.  Add zucchini noodles to skillet.  Stir while cooking until zoodles are coated with sauce.  Cook for two minutes, stirring often. As the zucchini noodles cook, they will release water, which will help to blend the sauce together with the noodles. When done, add cooked chicken pieces (if using), and stir to combine. I found using tongs worked great at getting everything mixed together.

  5. To serve, divide Kung Pao zoodles between two serving bowls, and garnish with chopped peanuts and sliced green onions. Serve hot, and enjoy!

Recipe Notes

NOTE: Caloric calculation of 281 per serving includes chicken and vegetable oil to cook it in.  If preparing this recipe as a MEATLESS meal, the calorie count would be approximately 167 calories per (2 cup) serving.

**Weight Watchers - Points+ = 7 points (with chicken).

Nutrition Facts
Kung Pao Zoodles
Amount Per Serving (1 g)
Calories 281 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 3g19%
Cholesterol 54mg18%
Sodium 724mg31%
Potassium 976mg28%
Carbohydrates 20g7%
Fiber 3g13%
Sugar 12g13%
Protein 24g48%
Vitamin A 1410IU28%
Vitamin C 78.6mg95%
Calcium 42mg4%
Iron 1.6mg9%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Kung Pao Zoodles is a low calorie (under 300), low carb dish using spiralized zucchini noodles, cooked in a sweet/spicy Asian sauce, w/or without chicken.


Sep
2018

Easy Chicken Caesar Salad

categories: Chicken, Main Dish Salads, Main Dishes, Salads
33 Shares
Pin33
Share
Tweet
Yum
Email

Easy Chicken Caesar Salad is a light, yet filling entree, with grilled chicken breast on crisp romaine lettuce, with Parmesan cheese, croutons, and bottled dressing!Easy Chicken Caesar Salad is a light, yet filling entree, with grilled chicken breast on romaine lettuce, Parmesan cheese, croutons, and bottled dressing!

Do you enjoy Chicken Caesar Salad?  We sure do, in our home!  We have one for dinner every couple of weeks (especially in the summer), and it continues to be a family favorite meal.

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

How Do You Season The Chicken For The Caesar Salad?

Whenever we grill chicken and use my Mom’s trusty chicken basting sauce (been using her recipe for over 40 years), I always try to grill two extra breasts to put aside for this salad! That way, the chicken is ready to go, any time we want to have this salad for dinner!

Basting sauce used for grilling chicken for caesar salad.

Having the chicken already grilled makes this a very quick meal to make… BUT… whether you use leftover chicken breasts, or grill them on an indoor grill, in the skillet, or on your BBQ, simply make sure you have a cooked, lightly seasoned chicken breast for each salad!

Many ways to cook chicken for a caesar salad.

When you are ready to make the chicken caesar salad, slice a head of romaine lettuce into thin strips. I typically buy romaine hearts (these have a lot of the darker outside leaves taken off) for this salad, but it really doesn’t matter.

Okay… So How Do I Make The Chicken Caesar Salad?

If using romaine hearts, one whole one should be enough for two entree salads. Place thinly sliced romaine into large bowl. Squeeze the juice of half a lemon over lettuce, catching any seeds that try to jump in!

Slicing romaine lettuce for chicken caesar salad.

Fresh lemon juice brings out the flavor in a chicken caesar salad.

Now, I have seen so many recipes to make homemade Caesar dressing, with anchovies, etc. in it, but when you want a quick dinner, what I use is bottled salad dressing!

We have used Cardini’s Caesar dressing for many many years. Caesar Cardini is the man who is known for creating Caesar salads, and we have found this dressing to be the very best tasting one on the market! Obviously you can use whatever Caesar dressing you wish, but we give this one, found in most grocery stores (or Amazon) a thumbs up, for sure!

Add the Caesar Salad Dressing

Pour the desired amount of salad dressing over the lettuce in the bowl, then mix it, to combine.

Romaine lettuce is topped with Caesar dressing.

I use the original Caesar Cardini dressing on this salad.

TIP: After the lettuce has the salad dressing on it, THEN add grated Parmesan cheese!  Because the lettuce has salad dressing on it, the cheese will stick to the romaine and not fall to the bottom of the bowl. Best tip I’ve ever found for a caesar salad! Mix to fully combine ingredients.

Shredded Parmesan cheese is added to caesar salad.

Serving The Salad

Portion salad into 2 serving bowls or plates.  Place croutons on top, and add a couple thin slices of lemon to dish as a garnish. Adding lemon slices looks good, and each person can squeeze additional lemon juice on their salad, if desired.

Croutons and lemon slices are added to caesar salad.

Slice the precooked grilled chicken breasts into thin slices.  Place the sliced chicken on top of the salad, slightly fanning out the slices across the salad. The chicken can be hot or chilled… we serve it both ways.

Garnish your chicken Caesar salad with additional Parmesan cheese, if desired. Serve, and enjoy this absolutely YUMMY entree salad!

Grilled chicken breast is sliced, then fanned out on top of caesar salad before serving.

I really hope you enjoy this classic grilled chicken Caesar salad, and trust you will enjoy it as much as we do! If you enjoy this salad, chances are you will also enjoy my recipes for Grilled Chili & Lime Chicken Fajita Salad or Strawberry Avocado Spinach Salad with Grilled Chicken (YUM). Don’t forget to check out ALL my recipes in the Recipe Index, located at the top of the page. Have a wonderful day.

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (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

0 from 0 votes
PRINT
Easy Chicken Caesar Salad
Prep Time
15 mins
Cook Time
0 mins
Total Time
15 mins
 
Easy Chicken Caesar Salad is a light, yet filling entree, with grilled chicken breast on romaine lettuce, Parmesan cheese, croutons, and bottled dressing!
Category: Entree Salad
Cuisine: American
Keyword: chicken caesar salad
Servings: 2 main course salads
Calories Per Serving: 530 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 2 small boneless, skinless chicken breasts , pre-grilled or baked
  • 1 head romaine lettuce (I use romaine hearts)
  • 1/2 large lemon
  • 1/4 cup Caesar salad dressing
  • 1/2 cup Parmesan Cheese
  • 3 Tablespoons croutons , for garnish
  • 4 thin slices lemon , for garnish
US Customary - Metric
Instructions

  1. NOTE: Having the chicken already grilled makes this a very quick meal to make... BUT... whether you use leftover chicken breasts, or grill them on an indoor grill, in the skillet, or on your BBQ, simply make sure you have a small, cooked, lightly seasoned boneless chicken breast for each salad!

  2. Place thinly sliced romaine into large bowl. Squeeze the juice of half a lemon over lettuce, catching any seeds that try to jump in!  Pour desired amount of salad dressing over lettuce, then mix to combine.

  3. After the lettuce has the salad dressing on it, THEN add grated Parmesan cheese!  Because the lettuce has salad dressing on it, the cheese will stick to it, and not fall to the bottom of the bowl. Mix to fully combine ingredients.

  4. Portion salad into 2 serving bowls or plates.  Place croutons on top, and add a couple thin slices of lemon to dish as a garnish.

  5. Slice precooked grilled chicken breasts into thin slices.  Place chicken slices on top of salad, fanning out the slices across the salad. The chicken can be hot or chilled... we serve it both ways.  Garnish salad with additional grated Parmesan cheese, if desired. Serve, and enjoy this absolutely YUMMY entree salad!

Recipe Notes

NOTE: Caloric calculation is approximate, based on a 4 ounce chicken breast per serving. Caloric count will vary, due to weight of chicken and amount / type of salad dressing used.

Nutrition Facts
Easy Chicken Caesar Salad
Amount Per Serving (1 g)
Calories 530 Calories from Fat 252
% Daily Value*
Fat 28g43%
Saturated Fat 7g44%
Cholesterol 101mg34%
Sodium 1067mg46%
Potassium 1243mg36%
Carbohydrates 28g9%
Fiber 7g29%
Sugar 4g4%
Protein 40g80%
Vitamin A 27490IU550%
Vitamin C 14.9mg18%
Calcium 436mg44%
Iron 4.9mg27%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Easy Chicken Caesar Salad is a light, yet filling entree, with grilled chicken breast on romaine lettuce, Parmesan cheese, croutons, and bottled dressing!


Sep
2018

Turkey Ranch Rollups

categories: Lunch - Quick and Easy, Sandwiches
34 Shares
Pin34
Share
Tweet
Yum
Email

Turkey Ranch Rollups are wrap sandwiches with turkey breast, roma tomatoes and baby spinach leaves, with a cream cheese ranch spread. They’re EASY to make, and perfect for school or work lunch boxes!
Turkey Ranch Rollups are wrap sandwiches with turkey breast, roma tomatoes and spinach with a cream cheese ranch spread. EASY to make; perfect for lunch boxes!

Well… school just started back in our area. We live several blocks away from the local elementary and middle school, so there were kids everywhere today, carrying their lunches in lunch boxes and backpacks!

This totally EASY quick recipe for turkey ranch rollups is perfect for lunches (kids OR adults… hint, hint). Make several up the night before, wrap them tightly, and the next morning the rollups are ready to drop into that favorite lunch box! Here’s how simple they are to make:

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

How To Make Turkey Ranch Rollups

Spread whipped (or softened) cream cheese onto a flour tortilla. Spread almost all the way to the edges. Add a teaspoon of ranch dressing; spread over cream cheese.

Flour tortilla is spread with cream cheese and ranch dressing to make rollups.

Place two thin slices of deli style turkey breast on one side of tortilla (you can see these turkey slices were fairly wide). Add roma tomato slices (thinly sliced). Season lightly with salt and pepper, to taste.

Turkey slices and sliced roma tomatoes are place on flour tortilla for rollups.

Top with those HEALTHY (shhh, don’t tell the kids) baby spinach leaves. If you want, place a thin slice of the cheese of your choice on top of the spinach, trimmed to fit (optional). And for goodness sake, modify these rollups to make them your own. Simply add what you or your kids would enjoy (alfafa sprouts, bell peppers, etc). You really can’t hurt this rollup!

Baby spinach leaves are added to turkey ranch rollups.

Roll It Up And Refrigerate

TIGHTLY roll up the sandwich, tucking turkey, etc. in, as you roll. You want to get it tight and not loose. As soon as you get it rolled up, place it in plastic wrap, and seal, keeping it TIGHTLY rolled up. Repeat with additional turkey ranch rollups.

Place the plastic wrap sealed rollups in refrigerator. They are BEST if stored overnight in refrigerator. The cream cheese/ranch spread acts kind of like “glue” to hold the wrap together, once refrigerated.

Turkey ranch rollups are rolled tightly, then wrapped in plastic wrap and refrigerated.

Time To Eat Turkey Ranch Rollups

When ready to eat, either serve as one whole rollup (perfect for lunch boxes- leave them wrapped tightly in plastic wrap), OR unwrap, slice in half on a diagonal, and serve!

Turkey ranch rollups are cut in half, and are served with chips and apples.

Turkey ranch rollups - close up photo.

That’s it! Remember to tuck an ice pack of some kind in your child’s lunch to keep rollups (with meat and salad dressing) chilled! You probably already knew that, but it’s safe to remind everyone once again.

Hope you enjoy these delicious, easy to make lunch rollups. It’s so easy to make these up in the evening before bedtime. that way they are ready for you to grab for lunches for school or work the next day! Have a wonderful day.

Looking for More SANDWICH Recipes?

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

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (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

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes
PRINT
Turkey Ranch Rollups
Prep Time
5 mins
Cook Time
0 mins
Total Time
5 mins
 
Turkey Ranch Rollups are wrap sandwiches with turkey breast, roma tomatoes and spinach with a cream cheese ranch spread. They're EASY to make, and perfect for lunch boxes!
Category: Sandwich
Cuisine: American
Keyword: turkey ranch rollups
Servings: 2 rollups
Calories Per Serving: 179 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 2 flour tortillas
  • 2 Tablespoons whipped cream cheese
  • 2 teaspoons Ranch salad dressing
  • 4 slices deli turkey (thin slices)
  • 6 slices roma tomato (thin slices)
  • 1 pinch salt and pepper (to taste)
  • 1/2 cup baby spinach leaves
  • cheddar cheese (OPTIONAL)
US Customary - Metric
Instructions

  1. For each rollup: Spread whipped (or softened) cream cheese onto a flour tortilla. Spread almost all the way to the edges. Add a teaspoon of ranch dressing; spread over cream cheese.

  2. Place two thin slices of deli style turkey breast on one side of tortilla. Add roma tomato slices (thinly sliced). Season lightly with salt and pepper, to taste. Top with baby spinach leaves. If you want, place a thin slice of the cheese of your choice on top of the spinach, trimmed to fit (optional).

  3. TIGHTLY roll up the sandwich, tucking turkey, etc. in as you roll. You want to get it tight and not loose. As soon as you get it rolled up, place it in plastic wrap, and seal, keeping it TIGHTLY rolled up. Repeat with additional rollups.  Place plastic wrap sealed rollups in refrigerator. They are BEST if stored overnight in refrigerator. The cream cheese/ranch spread acts kind of like a "glue" to hold the wrap together once refrigerated. When ready to serve, slice each rollup in half! Enjoy!

Nutrition Facts
Turkey Ranch Rollups
Amount Per Serving (1 rollup)
Calories 179 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 3g19%
Cholesterol 22mg7%
Sodium 523mg23%
Potassium 140mg4%
Carbohydrates 17g6%
Sugar 2g2%
Protein 5g10%
Vitamin A 900IU18%
Vitamin C 2.1mg3%
Calcium 53mg5%
Iron 1.4mg8%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Turkey Ranch Rollups are wrap sandwiches with turkey breast, roma tomatoes and spinach with a cream cheese ranch spread. EASY to make; perfect for lunch boxes!


Sep
2018

Citrus Dijon Salad Dressing

categories: Sauces and Dressings
1.8K Shares
Pin1.8K
Share
Tweet
Yum
Email

Drizzle your crisp green salads with homemade Citrus Dijon Salad Dressing! Made in under 5 minutes, it’s an EASY way to make your garden salads “pop” with flavor!Drizzle your crisp green salads with Citrus Dijon Salad Dressing! Made in under 5 minutes, it's an EASY way to make your garden salads "pop" with flavor!

While searching for salad recipes recently, I discovered this recipe for a homemade salad dressing, which featured citrus (fresh squeezed orange juice and zest) and poppyseeds!

I thought it sounded good so I made it, with only a couple slight changes to the original, and used it to dress our salad.  It’s FANTASTIC!

I love to make salad dressings from scratch! Not only do you avoid a lot of the shelf stabilizing EXTRA ingredients found in commercially prepared bottles of salad dressing, but honestly… it’s so EASY and usually far more cost effective to simply make it yourself!

Scroll Down For A Printable Recipe Card At the bottom Of the Page

Other Homemade Salad Dressings You Might Enjoy!

If you enjoy making salad dressings from scratch, too, be sure to check out my recipes for Citrus Vinaigrette, Bleu Cheese, Italian, Poppyseed, Ranch, Catalina, Strawberry Balsamic Vinaigrette, and Creamy Lemon. All are easy to make, and taste fabulous!

How To Make Citrus Dijon Salad Dressing

This particular recipe for Citrus Dijon salad dressing can be made in UNDER 5 minutes, and uses some very basic pantry items. Here’s the “cast of characters”: fresh squeezed orange juice, oil, poppy seeds, Dijon mustard, honey, orange zest, and simple seasonings. Easy peasy.

Ingredients for citrus dijon salad dressing.

Mixing The Citrus Dijon Salad Dressing

All ingredients (except for poppy seeds) are placed in a small jar with a tight lid.  I found it easy to use the same jar and lid I was going to store the dressing in, for less cleanup!

Another couple options are to put ingredients in mixing bowl and use a whisk to blend ingredients, or to use a blender (but you’ll have more to clean up… just sayin’).

You can see the before and after photos below.  Place the lid on the jar… and shake the jar hard for about 30 seconds (while holding the lid on tightly) until dressing has fully combined.

Citrus dijon salad dressing before it is mixed.

Citrus dijon salad dressing after it is mixed.

Add the poppy seeds, then put the lid back on and give jar a few more good shakes to blend the ingredients. That’s it! TA DA! You just made an incredible tasting citrus Dijon salad dressing!

Poppyseeds are added to citrus dijon salad dressing in jar.

Citrus dijon dressing after poppyseeds are added and mixed in.

All that’s left to do after that is give it a quick shake or stir right before serving, then pour some of this delicious Citrus Dijon salad dressing over the salad of your choice!

I recently used it to drizzle on a yummy Spinach Pear Salad!  It tastes delicious, and can be made ahead of time, too!

Making the Salad Dressing Ahead Of Time?

If you will be making this salad dressing ahead of the time you will need it, keep it refrigerated until you’re ready to use it. Give it a good stir or shake to re-mix the ingredients, and then serve!

Citrus Dijon salad dressing being poured over mixed green salad.

You Can Use Citrus Dijon Salad Dressing As A Marinade, Too!

We had a little bit of the salad dressing left over after making the salad (will keep for about a week in fridge), so a few days later I had a bit of a crazy idea.  Why not marinate fish kabobs with it!

That was a great idea!  The flavors of the citrus dressing paired perfectly with the fish (swordfish), and really enhanced the flavor… who knew? The kabobs were delicious, and were so very simple to make.

Citrus Dijon salad dressing used to marinade fish kabobs.

However you decide to use this Citrus Dijon salad dressing, you can be sure it’s gonna be GOOD!  Hope you enjoy this absolutely delicious recipe!

Thanks for stopping by today. I hope you will have the opportunity to try this salad dressing. Take care, may God bless you… and have a wonderful day!

Looking For More SALAD DRESSING Recipes?

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: https://www.chelseasmessyapron.com/beet-and-goat-cheese-salad

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes
PRINT
Citrus Dijon Salad Dressing
Prep Time
5 mins
Cook Time
0 mins
Total Time
5 mins
 
Drizzle your crisp green salads with Citrus Dijon Salad Dressing! Made in under 5 minutes, it's an EASY way to make your garden salads "pop" with flavor!
Category: Salad Dressing
Cuisine: American
Keyword: citrus dijon salad dressing
Servings: 12 Tablespoons (approx. 6 ounces)
Calories Per Serving: 67 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 1/3 cup fresh squeezed orange juice
  • 3 teaspoons orange zest
  • 1/2 teaspoon Dijon mustard
  • 1½ Tablespoons honey
  • 1/4 teaspoon salt
  • 1/4 teaspoon onion powder
  • 1/3 cup vegetable oil
  • 3/4 Tablespoon poppyseeds
US Customary - Metric
Instructions

  1. Place all ingredients (except for the poppyseeds) in a small jar with a tight lid. Place the lid on the container... and shake the jar hard for about 30 seconds (while holding the lid on tightly) until dressing has fully combined.

  2. Add poppyseeds, then put lid back on and give jar a few more good shakes to fully blend the ingredients. Serve, and enjoy! If making this salad dressing ahead of the time, refrigerate until ready to use, give it a good stir, then serve!

  3. Leftover salad dressing should stay fresh and yummy for about a week in refrigerator, if stored in an airtight jar or container. Enjoy!

Nutrition Facts
Citrus Dijon Salad Dressing
Amount Per Serving (1 Tablespoon)
Calories 67 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 4g25%
Sodium 51mg2%
Potassium 17mg0%
Carbohydrates 3g1%
Sugar 2g2%
Vitamin A 15IU0%
Vitamin C 4.1mg5%
Calcium 8mg1%
Iron 0.1mg1%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Drizzle your crisp green salads with Citrus Dijon Salad Dressing! Made in under 5 minutes, it's an EASY way to make your garden salads "pop" with flavor!


Sep
2018

Garden Vegetable Chowder

categories: Soups, Vegetable Dishes
3.1K Shares
Pin3.1K
Share
Tweet
Yum
Email

Easy to make, thick and creamy Garden Vegetable Chowder, with broccoli, cauliflower, potatoes, celery, and carrots will fill and warm you up, any time of year!
Easy to make, thick and creamy Garden Vegetable Chowder, with broccoli, cauliflower, potatoes, celery, and carrots will fill and warm you up, any time of year!

Do you have an overabundance of garden veggies or a produce drawer (filled with veggies) in your refrigerator begging for mercy? If so, then do I have a SOUP for YOU! I found it in one of my old Taste of Home magazines from July 1998 (yes… I kept them ALL from years of subscriptions!)..

Well, it’s actually a thick, wonderful vegetable chowder that is filled with a LOT of veggies… such as carrots, potatoes, cauliflower, bell peppers, onions, broccoli, and celery. The best part besides using all those yummy vegetables? Trust me – this chowder is EASY to make!

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

How Do I Make Garden Vegetable Chowder?

Sauté chopped onions and green bell peppers in butter. While they are cooking, prep the remaining veggies.

Cooking onions and peppers in butter for chowder.

The vegetables in this chowder besides the onions and bell peppers are carrots, red potatoes, celery, broccoli, and cauliflower. These additional veggies are all cut into bite sized pieces. Add veggies, water, chicken bouillon, and salt and pepper to onion/bell pepper mixture in pan.

Bring this mixture to a boil. Once the liquid is boiling, reduce the heat. Cover the pan, and simmer the soup for 20 minutes.

Carrots, potatoes, celery, broccoli and cauliflower used to make vegetable chowder.

Vegetables for chowder cooked in chicken broth.

Make a slurry (used to thicken soup) by whisking together milk and flour until all lumps have disappeared. Once soup has cooked for 20 minutes, stir the slurry into the soup.

Making a slurry to add to soup to thicken it into chowder.

Adding flour slurry to soup to thicken it for vegetable chowder.

Once the flour slurry has been added, stir to combine, then bring the soup to a boil. Cook soup for 2 minutes. The liquid will thicken as it cooks.

After slurry is added to vegetable soup, it cooks until the broth thickens.

The vegetable chowder has thickened considerably in pan.

Time For Some Cheese!

Add parsley and grated cheddar cheese to vegetable chowder. Stir and cook on medium low heat until soup is heated through and all cheese has melted.

Grated cheddar cheese is added to vegetable chowder.

Cheese is mixed into the vegetable chowder until it has melted.

Serve The Garden Vegetable Chowder

Ladle hot, thick vegetable chowder into serving bowls. Garnish each bowl of soup with additional parsley, if desired. Serve it immediately, and enjoy a hot bowl of veggie chowder!

Bowl of garden vegetable chowder, garnished with dried parsley.

Garden vegetable chowder is ready to eat!

I really hope you enjoy this thick, creamy and DELICIOUS garden vegetable chowder! It’s so easy to make, and I think you will really LOVE it! What a delicious way to get your kids (or spouses or friends) to eat their veggies!

Looking For More SOUP Recipes?

You can find ALL of my recipes in the Recipe Index, located at the top of the page. I have lots of delicious soup 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 so.  If 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

Recipe Source: Taste of Home Magazine, July 1998 edition.

5 from 1 vote
PRINT
Garden Vegetable Chowder
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
 

Easy to make, thick and creamy Garden Vegetable Chowder, with broccoli, cauliflower, potatoes, celery, onions, bell peppers and carrots will fill and warm you up, any time of year!

Category: Soup
Cuisine: American
Keyword: vegetable chowder
Servings: 6
Calories Per Serving: 356 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 1/4 cup butter
  • 1/2 cup onion ,chopped
  • 1/2 cup green bell pepper ,chopped
  • 1 cup (EACH) potato/celery/broccoli/cauliflower/carrots ,chopped, sliced or florets
  • 3 cups water
  • 3 cubes chicken bouillon
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup all purpose flour
  • 2 cups milk
  • 1 Tablespoon parsley
  • 2 cups cheddar cheese ,grated
US Customary - Metric
Instructions

  1. Sauté chopped onions and green bell peppers in butter in bottom of soup pot. While they are cooking, prep the remaining veggies, by slicing, chopping or cutting them into florets.

  2. Add veggies, water, chicken bouillon, and salt and pepper to onion/bell pepper mixture. Bring this mixture to a boil. Once boiling, reduce heat. Cover pan, and simmer soup for 20 minutes.

  3. Make a slurry (used to thicken soup) by whisking together milk and flour until all lumps have disappeared. Once soup has cooked for 20 minutes, stir the slurry into the soup.  Once the flour slurry has been added, stir to combine, then bring the soup to a boil. Cook soup for 2 minutes. The liquid will thicken as it cooks.

  4. Add parsley and grated cheddar cheese to vegetable chowder. Stir and cook on medium low heat until soup is heated through and all cheese has melted. Ladle hot, thick vegetable chowder into serving bowls. Garnish each bowl of soup with additional parsley, if desired. Serve... and enjoy!

Nutrition Facts
Garden Vegetable Chowder
Amount Per Serving (1 (1/6) of total)
Calories 356 Calories from Fat 207
% Daily Value*
Fat 23g35%
Saturated Fat 14g88%
Cholesterol 68mg23%
Sodium 775mg34%
Potassium 554mg16%
Carbohydrates 23g8%
Fiber 3g13%
Sugar 7g8%
Protein 15g30%
Vitamin A 4580IU92%
Vitamin C 39.8mg48%
Calcium 408mg41%
Iron 2.2mg12%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Easy to make, thick and creamy Garden Vegetable Chowder, with broccoli, cauliflower, potatoes, celery, and carrots will fill and warm you up, any time of year!


Aug
2018

Spinach Pear Salad

categories: Salads
303 Shares
Pin303
Share
Tweet
Yum
Email

You’re gonna LOVE this easy and quick Spinach Pear Salad, with candied pecans, goat cheese and dried cranberries, drizzled with homemade citrus salad dressing!
You're gonna LOVE this easy and quick Spinach Pear Salad, with candied pecans, goat cheese and dried cranberries, drizzled with homemade citrus salad dressing!

Last week I received some FREE pears from one of our neighbors! I received a bag of pears and put them on our counter to ripen so I could can them for long term storage!  A couple of them ripened really fast (overachievers!), so I wanted to use them right away.

I remembered a salad I had eaten in a restaurant a couple years ago that had fresh pear slices on it. THAT was my inspiration for this salad.

I decided to see what I had on hand, gathered it up, and came up with this recipe for spinach pear salad, with goat cheese, cranberries, and candied pecans, drizzled with a citrus salad dressing.

Let me tell you- it tastes FANTASTIC! My husband and I both LOVED it, and said it was one of the best salads we had eaten recently!

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

How To Make Spinach Pear Salad

Quickly candy some pecans (or use walnuts). Place granulated sugar, water and cinnamon in a skillet; stir until sugar dissolves, add pecans, then cook on medium-low heat, stirring constantly. Once syrup has cooked away, you are left with sweetened, sticky pecans. This only takes a few minutes.

Remove pecans from skillet and place them on aluminum foil to dry out (don’t let them touch each other) for a few minutes. Turn them over to dry the other side.

The sugary glaze will firm up as they cool, then you can peel them off the foil. Let them dry until ready to add to the salad; it only takes a few minutes (or make them ahead of time, if that is easier).

Candied pecans only take a few minutes to make for the spinach salad.

Make The Citrus Dijon Salad Dressing

Next thing is to make the citrus Dijon salad dressing (make while the candied pecans are drying ).  I had some leftover from another recipe, but trust me- it only takes 3-4 minutes to make… it’s EASY. Basically, the ingredients are placed in a sealed jar and shaken well until fully mixed. That’s it!

You will have leftover salad dressing. Keep it refrigerated in an airtight jar or container, and use it again and again! It’s wonderful!

Citrus dijon salad dressing used to drizzle on spinach pear salad.

For each salad, place chilled baby spinach leaves onto serving plate. Top with dried cranberries and several thin slices of red onion.

Baby spinach red onion and dried cranberries on salad.

Slice half of the ripe pear into thin slices, leaving peel ON.  Crumble goat cheese. **TIP: I freeze goat cheese, then when I need to use it, I simply “shave” off what I need using a sharp knife (while the cheese is still frozen- it thaws QUICKLY).

By freezing the cheese (well wrapped), it doesn’t spoil, and is always there when I need it.

Ripe pear is sliced and goat cheese prepared for salad.

Plating The Spinach Pear Salad For EATING!

Add the pear slices to top of salad, slightly fanning them out for best presentation.  Sprinkle with crumbled goat cheese, then add the candied pecans.

Candied pecans, goat cheese and sliced pear added to spinach salad.

Spinach pear salad with candied pecans, on white plate.

Drizzle the citrus Dijon salad dressing over the salad… and serve! You will LOVE the crunch of the candied pecans, the creamy goat cheese, the chewy dried cranberries, and the amazing citrus salad dressing.

The ripe pear slices add a great look and wonderful taste to this delicious spinach pear salad!

Citrus dressing is added to spinach pear salad before serving.

I really hope you will try this spinach pear salad! It LOOKS like a fancy restaurant salad, but is so easy to prepare!  If you enjoy this salad, you might also want to check out a more traditional spinach salad we also love and make often!

Looking For More SALAD Recipes?

You can find ALL my recipes in the Recipe Index, located at the top of the page. I have lots of delicious salad recipes you’ll 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

Salad Dressing recipe adapted from: https://www.chelseasmessyapron.com/beet-and-goat-cheese-salad/

↓↓ PRINTABLE RECIPE BELOW ↓↓

5 from 1 vote
PRINT
Spinach Pear Salad
Prep Time
15 mins
Cook Time
0 mins
Total Time
15 mins
 
You're gonna LOVE this easy and quick Spinach Pear Salad, with candied pecans, goat cheese and dried cranberries, drizzled with homemade citrus salad dressing!
Category: Salad
Cuisine: American
Keyword: spinach pear salad
Servings: 2
Calories Per Serving: 386 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For Candied Pecans:
  • 1/2 cup pecan halves
  • 1 Tablespoon granulated sugar
  • 1/4 teaspoon cinnamon
  • 1/4 cup water
For Citrus Dressing:
  • 1/3 cup fresh squeezed orange juice
  • 1 Tablespoon orange zest
  • 1½ Tablespoons honey
  • 1/2 teaspoon Dijon mustard
  • 1/4 teaspoon salt
  • 1/4 teaspoon onion powder
  • 1/3 cup vegetable oil
  • 3/4 Tablespoon poppyseeds
For Salad:
  • 4 cups baby spinach
  • 3 Tablespoons dried cranberries
  • 1/2 pear (ripe) , sliced thin
  • 1/4 cup goat cheese , crumbled
  • 1/4 cup red onion , thinly sliced
US Customary - Metric
Instructions
Make Candied Pecans (or walnuts):

  1. Place granulated sugar, water and cinnamon in a skillet; stir until sugar dissolves, add pecans; cook on medium-low heat, stirring constantly. Once syrup has cooked away, you are left with sweetened, sticky pecans (only takes a few minutes). Remove pecans from skillet; place them on aluminum foil to dry (don't let them touch each other) for a few minutes. Turn them over to dry the other side. The sugary glaze will firm up as they cool, then you can peel them off the foil. Let them dry until ready to add to the salad; it only takes a few minutes..

Make Citrus Salad Dressing:

  1. Place all ingredients (except for the poppyseeds) in a small jar with a tight lid. Place the lid on the container... and shake the jar hard for about 30 seconds (while holding the lid on tightly) until dressing has fully combined. Add poppyseeds, then put lid back on and give jar a few more good shakes to fully blend the ingredients.

Assemble Salad:

  1. Place chilled baby spinach leaves onto serving plates. Top with dried cranberries and several thin slices of red onion. Slice half of the ripe pear into thin slices, leaving peel ON.  Crumble goat cheese. Add pear slices to top of salad, fanning them out for best presentation.  Sprinkle with crumbled goat cheese, then add candied pecans. Drizzle salad dressing over the salad... and serve!

Recipe Notes

Caloric calculation shown does NOT include salad dressing, as people enjoy varying amounts of salad dressing on their salads. The caloric calculation for the dressing is approximately 51 calories per Tablespoon.

Nutrition Facts
Spinach Pear Salad
Amount Per Serving (1 salad w/o dressing)
Calories 386 Calories from Fat 216
% Daily Value*
Fat 24g37%
Saturated Fat 5g31%
Cholesterol 13mg4%
Sodium 153mg7%
Potassium 517mg15%
Carbohydrates 38g13%
Fiber 6g25%
Sugar 27g30%
Protein 9g18%
Vitamin A 5920IU118%
Vitamin C 20.2mg24%
Calcium 117mg12%
Iron 2.9mg16%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!You're gonna LOVE this easy and quick Spinach Pear Salad, with candied pecans, goat cheese and dried cranberries, drizzled with homemade citrus salad dressing!


Aug
2018

Canning Sliced Peaches

categories: Canning And Preserving
241 Shares
Pin241
Share
Tweet
Yum
Email

It’s easy to save summer’s bounty by canning sliced peaches for long term storage! Simple and economical way to preserve fresh peaches to enjoy year round!
It's easy to save summer's bounty by canning sliced peaches for long term storage! Simple and economical way to preserve fresh peaches to enjoy year round!

It’s THAT time of the summer season when fresh peaches are at their peak, juicy and ready for the picking or buying!  I LOVE to pick peaches straight off the trees at local U-Pick farms, support local hard-working farmers, AND get fresh peaches to cook, can, and bake with! You might enjoy canning Peach Jam, too!

I’ve been able to use fresh picked peaches in several recipes on this blog, including peach turnovers, homemade ice cream, pies, old-fashioned crisp, canned salsa, jam, overnight oats, and tarts! I LOVE fresh juicy peaches… they are one of my favorite summer fruits!

Fresh picked peaches... ready for canning!

Once I learned about canning sliced peaches, I was hooked! I love being able to can peaches, put them in our pantry, and pull out a jar in the middle of a cold winter, and be taken back to “glorious Summertime” when I eat them! 

The process of canning sliced peaches for long term storage is fairly easy… here’s how!

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

Canning Sliced Peaches – Prepare The Peaches

The first thing you will need to do is prepare the canning jars, lids, etc., AND peel the peaches. Of course, you can always peel them with a knife, but I’ve found a different way to do this easily (and do several peaches at a time)!

Place 3-4 peaches at a time into a large pot of boiling water. This helps to soften and loosen the peel. Only let the whole peaches stay in the boiling water for one minute, then remove.

Peaches placed in boiling water to help remove peels.

As soon as you remove the peaches from the boiling water, immediately place them in a large bowl of ice cold water (really cold). This will stop the “heating” process very quickly. Can you see how the skins are loosening from the peach in the photo below?

Peaches placed in ice water to help remove peel.

Remove peaches from ice water and you can easily pull the entire peeling off the peach, leaving a beautiful round peach, with no skin left on. Perfect. Repeat process with remaining peaches until done.

Peeled peaches, ready to be sliced for canning.

Remove seed from peaches, then slice. Place all peach slices into a large bowl. Treat peaches with Fruit Fresh or lemon juice to prevent browning.

Sliced fresh peaches, ready for canning!

Prepare The Canning Jars And Equipment

Prepare and sterilize canning jars. I like to place them in my water bath canner (on the elevated rack), and let them simmer (NOT boil) while I am preparing the peaches.

Have all your canning utensils, jar lids and rings prepared and ready to use, according to manufacturer instructions and standard USDA canning guidelines.

Jars in simmering water, being prepared for canning sliced peaches

Sterilized canning jars and funnel, ready to can peach slices!

Prepare the syrup for peaches, by combining sugar and water in stainless steel saucepan. Stir, and bring mixture to a boil, using medium high heat. Stir often until sugar dissolves. Turn heat to Low, and keep the syrup warm, until you are ready to fill canning jars, stirring occasionally.

Warm peach slices in large stainless steel pan (one single layer at a time) on medium-low heat. Cook ONLY until just heated through (about 1 minute), then repeat with remaining peaches.

You CAN raw pack the peaches, but slightly heating them allows less air present in the jars (which can cause the fruit to “float” in the jar). Heating peaches is preferable.

Loading Peach Slices Into Jars

Remove peaches with a slotted spoon; pack the warm peach slices into prepared canning jars using a canning funnel, being sure to leave 1/2 inch headspace in jar. Ladle warm syrup into jars, leaving 1/2 inch headspace.

Remove air bubbles from jars with canning utensil; adjust headspace, if necessary, by removing or adding warm syrup. I use canning utensils that only cost a little over $10 (no I am NOT an Amazon affiliate- just showing you what I use when canning sliced peaches, etc.).

Wipe rims of jars clean (to help jars seal properly), place flat lids on jars, then screw the bands on to fingertip tightness.

Carefully lower the jars (on their rack) into simmering water in canner. Make sure the jars are covered completely with water (at least 1-2 inches over tops of jars).  Bring water to a boil. Process pint jars for 20 minutes, and quart jars for 25 minutes.

Canning jars of sliced peaches in a water bath canner.

Once Done Processing The Jars

Once jars have been processed and you are finished canning sliced peaches, turn off the heat, and remove the canner lid.

Wait 5 minutes, then carefully remove hot jars with canning tongs to a dish towel (don’t put the hot jars straight onto a counter top-this could cause jars to crack). Let jars cool (you should hear the jars “ping” as they seal) for 12 hours.

Jars of sliced peaches are canned, and ready for pantry!

Once the jars have sat, undisturbed, for 12-24 hours, check to make sure the jars have sealed correctly, then wipe down jars, label them, and store them in your pantry!

I remove the screw bands for storing. Any jars that did not seal properly should be refrigerated and used within a week.

Canning sliced peaches for long term storage is simple and economical!

And that is how canning sliced peaches is done! It’s actually fairly easy, and it’s very convenient having jars of fresh summer peaches n our pantry year round! I sure hope you will try this recipe!

Looking For More CANNING Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have have quite a few canning recipes for water bath AND pressure canners, including:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (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

Have a GREAT day!

Author's signature

Recipe Source: My guidebook for canning, called “Ball Complete Book of Home Preserving- 400 Delicious and Creative Recipes For Today”, pages 150 and 142. Published by Jarden Corporation, 2006.

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes
PRINT
Canning Sliced Peaches
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
 
It's easy to save summer's bounty by canning sliced peaches for long term storage! Simple and economical way to preserve fresh peaches to enjoy year round!
Category: Canning and Preserving
Cuisine: American
Keyword: canning sliced peaches
Servings: 8 pints (or 4 quarts)
Calories Per Serving: 394 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 8-12 pounds peaches , halved, pitted, treated to prevent browning
To Make Light Syrup:
  • 2¼ cups granulated sugar
  • 5¼ cups water
US Customary - Metric
Instructions

  1. The first thing you will need to do is prepare the canning jars, lids, etc., and peel the peaches. Remove seed from peaches, then slice. Place all peach slices into a large bowl. Treat peaches with Fruit Fresh or lemon juice to prevent browning.

  2. Prepare and sterilize canning jars. I like to place them in my water bath canner filled half way with water (on the elevated rack), and let them simmer (NOT boil) while I am preparing the peaches. Have all your canning utensils, jar lids and rings prepared and ready to use, according to manufacturer instructions and standard USDA canning guidelines.

  3. Prepare syrup for peaches, by combining sugar and water in stainless steel saucepan. Stir, and bring mixture to a boil, on medium high heat. Stir often until sugar dissolves. Turn heat to Low; keep syrup warm, stirring occasionally, until ready to fill canning jars, stirring.

  4. Warm peach slices in large stainless steel pan (one single layer at a time) on medium-low heat. Cook ONLY until just heated through (about 1 minute), then repeat with remaining peaches.  Remove peaches with a slotted spoon; pack  peach slices into hot, prepared canning jars, being sure to leave 1/2 inch headspace in jar. Ladle warm syrup into jars, leaving 1/2 inch headspace.

  5. Remove air bubbles from jars; adjust headspace, if necessary, by removing or adding syrup. Wipe rims of jars clean (to help jars seal properly), place flat lids on jars, then screw the bands on to fingertip tightness. Carefully lower jars (on rack) into simmering water in canner. Make sure the jars are covered completely with water (at least 1-2 inches over tops of jars). Cover. Bring water to a boil. Process pint jars for 20 minutes, and quart jars for 25 minutes.

  6. Once jars have been processed, turn off heat; remove canner lid. Wait 5 minutes, then carefully remove hot jars with canning tongs to a dish towel (don't put the hot jars straight onto a counter top-this could cause jars to crack). Let jars cool (you should hear the jars "ping" as they seal) for 12-24 hours.

  7. Once the jars have sat, undisturbed, for 12-24 hours, check to make sure the jars have sealed correctly, then wipe down jars, label them, and store them in your pantry! I  remove the screw bands for storing. Any jars that did not seal properly should be refrigerated, and used within a week. ENJOY!

Recipe Notes

TIP FOR REMOVING PEACH PEELS: Place 3-4 peaches at a time into a large pot of boiling water. This helps to loosen peel. Only let the whole peaches stay in boiling water for one minute, then remove. As soon as you remove the peaches from boiling water, immediately place them in a large bowl of ice cold water (really cold). This will stop the "heating" process quickly. Remove peaches from ice water and easily pull the entire peeling off the peach, leaving a beautiful round peach, with no skin. Repeat process with remaining peaches.

Nutrition Facts
Canning Sliced Peaches
Amount Per Serving (1 pint)
Calories 394 Calories from Fat 9
% Daily Value*
Fat 1g2%
Potassium 861mg25%
Carbohydrates 99g33%
Fiber 6g25%
Sugar 94g104%
Protein 4g8%
Vitamin A 1480IU30%
Vitamin C 29.9mg36%
Calcium 27mg3%
Iron 1.2mg7%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!It's easy to save summer's bounty by canning sliced peaches for long term storage! Simple and economical way to preserve fresh peaches to enjoy year round!

 

 

 


Aug
2018

Peach Jam Muffins

categories: Breads, Breakfast, Muffins
749 Shares
Pin749
Share
Tweet
Yum
Email

You will enjoy these family friendly, easy to make Peach Jam Muffins, with a sweet peach glaze on top! They are delicious and filled with peaches and cinnamon!
You will enjoy these family friendly, easy to make Peach Jam Muffins, with a sweet peach glaze on top! They are delicious, and filled with peaches and cinnamon!

Do you enjoy making muffins? I’ve posted a variety of muffin recipes on this blog, including Blueberry Crumble, Banana Espresso Chocolate Chip, Cranberry Orange, Carrot Cake, and Apple Raisin, to name a few.

I really enjoy making muffins for breakfast, and this recipe for a dozen peach jam muffins is EASY, quick, and delicious! Here’s how to make them:

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

How To Make Peach Jam Muffins

Preheat oven to 400° F.  Peel, pit, and finely dice peaches. Place diced peaches in bowl with vegetable oil, egg and vanilla. Stir well, to combine. TIP: If FRESH peaches are not in season or readily available, you can easily substitute a 16 ounce can of peaches. DRAIN them, then dice them, before adding to recipe.

Fresh peaches are peeled, then diced and added to egg, for muffins.

In separate bowl, combine flour, sugar, baking powder, cinnamon and salt. Stir to mix, then add dry ingredients to peaches, a little at a time, while stirring. Stir only until the batter is combined and moistened. The mixture will be fairly thick.

Dry ingredients are combined then added to peaches for muffins.

Fill a 12 cup standard sized muffin tin with paper liners. Spray bottom of paper liners with non-stick spray. Divide muffin batter evenly between 12 muffin holders.

Batter for peach jam muffins is added to muffin tin for baking.

Time To Bake The Peach Jam Muffins

Bake peach jam muffins at 400° F. for 15-20 minutes, or until the tops of the muffins are light golden brown.  Remove the pan from oven. Let the peach jam muffins cool in the pan for 5 minutes, then transfer muffins out of pan onto a wire rack to cool.

Baked peach jam muffins, hot out of oven.

Peach jam muffins cool down on wire rack before adding glaze.

Brush The Top Of The Muffins With Peach Jam

Use a pastry brush to cover the tops of the muffins with (room temperature) peach jam. I place a piece of wax paper under the wire rack to catch any drips that might occur. I was fortunate to be able to use my homemade canned peach jam for this recipe. YUM!

Peach jam is brushed on top of each muffin with a pastry brush.

Time To EAT!

Once the peach jam muffins have cooled  to room temperature, they are ready to eat and enjoy! They’re sweet, and filled with peaches. I’m confident you’ll enjoy these delicious treats.

One dozen peach jam muffins on white serving tray, ready to eat!

Close up photo of one peach jam muffin, with fresh peach slice in front.

Nothing like a yummy peach jam muffin to bring the taste of summer right onto your breakfast table!  See the diced peaches inside the muffin (below)? 

An inside look at a cut open peach jam muffin.

These peach jam muffins taste wonderful! They also freeze well, if wrapped well and placed in freezer storage bags. I really hope you will consider making a dozen of them for those you love!  Be sure to check out ALL of my recipes in the Recipe Index, located at the top of the page. Have a fantastic day, friends!

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (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

0 from 0 votes
PRINT
Peach Jam Muffins
Prep Time
15 mins
Cook Time
18 mins
Total Time
33 mins
 
You will enjoy these family friendly, easy to make Peach Jam Muffins, with a sweet peach glaze on top! They are delicious, and filled with peaches and cinnamon!
Category: Bread/Breakfast
Cuisine: American
Keyword: peach jam muffins
Servings: 12
Calories Per Serving: 192 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 2 peaches (large) , peeled, chopped fine
  • 1/3 cup vegetable oil
  • 1/2 teaspoon vanilla extract
  • 1 egg , slightly beaten
  • 2 cups all purpose flour
  • 1/3 cup granulated sugar
  • 3 teaspoons baking powder
  • 3/4 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1/3 cup peach jam , room temperature
US Customary - Metric
Instructions
  1. Preheat oven to 400° F.  Peel, pit, and finely dice peaches. Place diced peaches in bowl with vegetable oil, egg and vanilla. Stir well, to combine.
  2. In separate bowl, combine flour, sugar, baking powder, cinnamon and salt. Stir to mix, then add dry ingredients to peaches, a little at a time, while stirring. Stir only until batter is combined and moistened. Mixture will be fairly thick.

  3. Fill 12 cup standard sized muffin tin with paper liners. Spray bottom of paper liners with non-stick spray. Divide muffin batter evenly between 12 muffin holders. Bake muffins at 400° F. for 15-20 minutes, or until tops are light golden brown.  Remove pan from oven. Let peach jam muffins cool in pan for 5 minutes, then transfer muffins out of pan onto wire rack.

  4. Use a pastry brush to cover tops of muffins with room temperature peach jam. Once the peach jam muffins have cooled to room temperature, they are ready to eat and enjoy!

Recipe Notes

No fresh peaches in season? Can substitute a 16 ounce can peaches, drained and chopped fine, if necessary.

Nutrition Facts
Peach Jam Muffins
Amount Per Serving (1 muffin)
Calories 192 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 5g31%
Cholesterol 13mg4%
Sodium 106mg5%
Potassium 183mg5%
Carbohydrates 30g10%
Fiber 1g4%
Sugar 12g13%
Protein 2g4%
Vitamin A 100IU2%
Vitamin C 2.5mg3%
Calcium 53mg5%
Iron 1.2mg7%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!You will enjoy these family friendly, easy to make Peach Jam Muffins, with a sweet peach glaze on top! They are delicious, and filled with peaches and cinnamon!


Aug
2018

Oven Roasted Beets

categories: Vegetable Dishes
96 Shares
Pin96
Share
Tweet
Yum
Email

It’s easy to make perfect oven roasted beets, with only 2 ingredients! Easy to bake, with little mess, and you’ll have perfectly cooked beets for eating, using in salads, or other dishes!
It's easy to make perfect oven roasted beets, with only 2 ingredients! Easy to bake, with little mess, and you'll have perfectly cooked beets for salads, etc.!

Growing up, I loathed beets (and that’s putting it mildly!). I did NOT enjoy the taste at all, and would “shudder” when I would see them in a salad buffet line, or taunting me in the canned vegetable section of the grocery store as a young married woman. Yeah… beets and I go way back! Ha Ha!

If you can even believe it., as an adult I even GREW beets in my little backyard garden (just to learn how to grow them by TRYING). Go figure! I gave them away to neighbors, because, you know… BEETS. Sigh.

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

BUT… many years have come and gone, and I started to want to give them a try again (call me crazy). I found a recipe for a salad that had beets in it that I really wanted to make, so I bit the bullet, and bought some humble beets at our local grocery store.

The rest is history! I actually, truly liked them! It’s a Christmas miracle – my taste buds changed! So now I want to show you how easy it is to make oven roasted beets!

How To Make Oven Roasted Beets

 

Raw beets, fresh from the store!

Preheat your oven to 375° F. Before roasting the beets, scrub them well in water. Trim off most of the stem and leaves. Pat dry.

Beets are rinsed and trimmed before oven roasting.

Lightly coat each beet with olive oil. I used a pastry brush for this, but you can also just use your hands, if you don’t have a pastry brush. Some people recommend wearing gloves to cook beets (so you don’t end up with semi-stained red fingers), but you don’t have to!

Raw beet is lightly brushed with oil before oven roasting.

Wrap each beet well, in aluminum foil. Seal foil well. Place the wrapped beets on a cookie sheet.

Beets are individually wrapped in foil before oven roasting.

Time To Roast The Beets

Bake beets in a preheated 375° F. oven, until they are cooked through (approximately 45 to 65 minutes, depending on the size of the beets). This is what they looked like, straight from the oven after roasting (see below).

Oven roasted beets, hot from the oven.

Once you take the beets out of oven, open the foil. Let beets cool for 10 minutes, then peel them. The peel should come off easily. If you’re not wearing gloves, simply use a couple paper towels wadded up to gently rub the skins off.

Skin is removed from oven roasted beets by rubbing with paper towels.

Slice The Oven Roasted Beets Once Peeled

Once the peel is off, cut each of the oven roasted beets into 1/4″ slices. I LOVE the designs inside each one, nice spirals of color!

Once cooled, oven roasted beets are sliced thinly before serving.

They are ready to eat, as is (possibly with a touch of salt and pepper), or you can cut them into chunks for salads, or other recipes. I’ve even used them in fruit smoothies for extra nutrients!

That’s it! See how easy it is to make oven roasted beets? I hope you will consider trying this method. I really do think they taste much better than store bought canned beets. Have a wonderful day! Thanks for stopping by, and I hope you will come back soon.

Looking For More Veggie Recipes?

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

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (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

Have a GREAT day!

Author's signature

Recipe Source: http://www.geniuskitchen.com/recipe/bobby-flays-roasted-beets-for-recipes-370885

0 from 0 votes
PRINT
Oven Roasted Beets
Prep Time
5 mins
Cook Time
50 mins
Total Time
55 mins
 
It's easy to make perfect oven roasted beets, with only 2 ingredients! Easy to bake, with little mess, and you'll have perfectly cooked beets for salads, etc.!
Category: Vegetable
Cuisine: American
Keyword: oven roasted beets
Servings: 4
Calories Per Serving: 57 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 3 medium sized beets
  • 1 Tablespoon olive oil
US Customary - Metric
Instructions

  1. Preheat your oven to 375° F. Before roasting the beets, scrub them well in water. Trim off most of the stems and leaves, leaving an inch or so to hold. Pat dry.

  2. Lightly coat each beet with olive oil. I used a pastry brush for this, but you can also just use your hands, if you don't have a pastry brush. Some people recommend wearing gloves to cook beets (so you don't end up with semi-stained red fingers), but you don't have to!

  3. Wrap each beet in aluminum foil. Seal foil well. Place beets on cookie sheet. Bake beets in a preheated 375° F. oven, until they are cooked through (approximately 45 to 65 minutes, depending on the size of the beets). Once done and out of oven, open foil. Let beets cool for 10 minutes, then peel. The peel should come off easily. If not wearing gloves, use paper towels wadded up to rub the skins off. Once peel is off, cut beets into 1/4" wide slices. Enjoy!

Nutrition Facts
Oven Roasted Beets
Amount Per Serving (1 (1/4 of total))
Calories 57 Calories from Fat 27
% Daily Value*
Fat 3g5%
Sodium 48mg2%
Potassium 199mg6%
Carbohydrates 5g2%
Fiber 1g4%
Sugar 4g4%
Vitamin A 20IU0%
Vitamin C 3.1mg4%
Calcium 10mg1%
Iron 0.5mg3%
* 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 perfect oven roasted beets, with only 2 ingredients! Easy to bake, with little mess, and you'll have perfectly cooked beets for salads, etc.!