The Grateful Girl Cooks!

18
Sep
2017

Homemade Hoisin Sauce

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It’s easy to make homemade Hoisin sauce, a key ingredient in many Asian dishes. Why buy it? Make it in your own kitchen, with only a few ingredients!

Have you ever tried to cook a Chinese dish and need Hoisin Sauce as one of the ingredients, but don’t have any in the pantry? I’ve been in that situation before, so today I want to share with you how easy it is to make your own Homemade Hoisin Sauce!

Authentic hoisin sauce is made using soybeans or soybean paste… but… (go figure) I don’t usually have those items hanging around my home. This recipe for homemade hoisin sauce is an incredibly close substitute in taste to store-bought (and made without soybeans). I’ve used it many times in my recipes, with great results!

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

I usually buy a “name brand” Hoisin sauce at the grocery store. However, sometimes (especially when cooking a stir fry or another Asian recipe), I find I need just a bit of hoisin sauce, and I’ve run out (even though I THOUGHT I had some in the fridge). That’s why I searched for, and found a recipe online for how to make your own hoisin sauce. It’s very convenient to make a small batch of homemade hoisin sauce, without having to run to the store at the last minute!

Hoisin sauce is one of the ingredients needed to make Hoisin Asian Meatballs or my Mixed Salad with Hoisin Vinaigrette and Crisp Panko Chicken. It’s quite handy to have homemade hoisin sauce in the fridge when I need it!

What Ingredients Do You Need To Make Homemade Hoisin Sauce?

Here’s the ingredients necessary to make this homemade hoisin sauce. You will need soy sauce, water, molasses, creamy peanut butter, rice (or white wine) vinegar, garlic powder, hot sauce, and cornstarch.

How Is Homemade Hoisin Sauce Made?

To make the hoisin sauce, put all the ingredients EXCEPT CORNSTARCH into a small pan. Heat the ingredients using medium heat, until the peanut butter and the molasses dissolve, and the sauce is smooth.

Turn up the heat on your stove top to medium-high heat. Add cornstarch, and whisk ingredients together until all lumps are gone. Once the sauce is smooth, turn heat to a simmer, and continue cooking for 1-2 minutes, until the sauce has thickened a bit.

The photo below shows what the homemade hoisin sauce looks like, after it has thickened. The recipe, as written, will yield about 1/2 cup of hoisin sauce.

How To Store Homemade Hoisin Sauce

Be sure to store the hoisin sauce in a covered airtight container in the refrigerator. If sealed properly, the sauce should stay fresh for up to 2 weeks. TIP: Once refrigerated, the sauce may thicken even more, so when you get ready to use it, stir it real good before using.

That’s it! See how easy it is to make your own hoisin sauce? I love learning how to re-create store bought food items in the comfort of my own kitchen. Knowing how to make items like this homemade hoisin sauce has come in handy more than once! It’s also saved me countless trips to the grocery store “for just one more thing”.

Have a fantastic day, friends! Hope you will remember this recipe when you need homemade hoisin sauce for a great Asian meal you are preparing!

Looking For More Unique SAUCE Recipes?

You can find ALL my recipes in the Recipe Index, located at the top of the page. I have a variety of sauce recipes you might be interested in, including:

Interested In More Recipes?

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Recipe Source: http://www.curiouscuisiniere.com/hoisin-sauce/

0 from 0 votes

Homemade Hoisin Sauce

Prep Time

3 mins

Cook Time

2 mins

Total Time

5 mins

It's easy to make homemade Hoisin sauce, a key ingredient in many Asian dishes. Why buy it? Make it in your own kitchen, with only a few ingredients!

Category: Sauce (Asian)

Cuisine: Asian

Keyword: hoisin

Servings: 8 Tablespoons (approx. 1/2 cup sauce total)

Calories Per Serving: 35 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

3 Tablespoons soy sauce
1 Tablespoon water
2 Tablespoons molasses
1 Tablespoon peanut butter (creamy)
1 Tablespoon garlic powder
1 Tablespoon Rice Wine Vinegar (may substitute white wine vinegar)
1/2 teaspoon garlic powder
1/4 teaspoon hot sauce (I used srriracha)
2 teaspoons cornstarch

US Customary - Metric

Instructions

To make the sauce, put all ingredients EXCEPT CORNSTARCH into a small pan. Heat the ingredients using medium heat, until the peanut butter and molasses dissolve, and sauce is smooth.
Turn up the heat on your stove to medium-high heat. Add cornstarch to sauce; whisk ingredients together until all lumps are gone. Once sauce is smooth, turn heat to a simmer, and continue cooking for 1-2 minutes, until the sauce has thickened a bit.
Sauce can be used immediately on meats or veggies. Store in airtight covered container in refrigerator. When ready to use after refrigeration, give it a good stir, use and enjoy this sauce in a variety of meals.

Nutrition Facts

Homemade Hoisin Sauce

Amount Per Serving (1 Tablespoon)

Calories 35 Calories from Fat 9

% Daily Value*

Fat 1g2%

Sodium 215mg9%

Potassium 108mg3%

Carbohydrates 5g2%

Sugar 4g4%

Protein 1g2%

Calcium 10mg1%

Iron 0.5mg3%

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

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14
Sep
2017

Chopped Greek Chicken Salad

categories: Chicken, Main Dish Salads, Main Dishes, Salads

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You’ll love this Weight Watchers Chopped Greek Chicken Salad, with grilled chicken, feta cheese, kalamata olives, crunchy cucumbers, and a light vinaigrette!

I discovered a new recipe for a Chopped Greek Chicken Salad, with grilled chicken, feta cheese, kalamata olives, crunchy cucumbers, and a light vinaigrette recently, and decided to try it. Wow! We LOVED it!

We each had a huge bowl of salad, complete with grilled chicken, feta cheese, kalamata olives, crunchy cucumbers, etc.. We topped it with a light vinaigrette dressing, and it was a delicious, filling and complete meal for us!

The flavor of the chopped Greek chicken salad was amazing… and guess what? It’s a Weight Watchers recipe, so if you are looking to have a light (but filling) meal, a low calorie or Smart Points recipe (6 Points!), then I would highly recommend this main course salad! As an added bonus… it’s incredibly EASY to prepare, so it’s a WIN-WIN.

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

How To Prepare Chopped Greek Chicken Salad

The first thing I did was cook the chicken. I used an indoor grill (which only took about 8 minutes), but you can cook the chicken breast any way you would like, or use leftovers. Season chicken lightly with salt/pepper. Grill or roast chicken breasts (I used 2 thin breasts). When done, set aside to cool for 5 minutes. Once cool, cut into thin slices. Set aside. TIP: While chicken is cooking, prep, chop, and slice the veggies.

Divide the chopped romaine lettuce in half, and place in bowls or on dinner plates. Divide and add the peeled, chopped cucumber and sliced green onions to each bowl.

“Building” The Salad In Layers

Divide the ingredients in half (half for each salad), and add the chicken slices and whole kalamata olives on top of the lettuce.

Now divide and add the fresh chopped tomatoes and crumbled feta cheese to each chopped Greek chicken salad. Doesn’t it look GOOD??? Now- wasn’t that incredibly EASY to prepare?

Ready To Serve The Chopped Greek Chicken Salad

When ready to eat, drizzle each chopped Greek chicken salad with 2 Tablespoons of low-fat vinaigrette salad dressing. Give the salad a toss, to mix ingredients, then serve! Enjoy!

Here are our two dinner salads ready to go! Not only do they LOOK good, they TASTE great, as well! Time to dig into a nice big bowl of scrumptious chopped Greek chicken salad.

This was a very filling salad, and I will definitely be making it again! I LOVE that even a “lighter than normal” salad can be filled with so many wonderful flavors! My husband is already wondering when we will have this chopped Greek chicken salad again. Soon… real soon!

I really hope you will consider trying this fantastic chopped Greek chicken salad recipe! You are gonna enjoy it! Have a wonderful day… make the most out of every minute you are blessed with!

Looking for More SALAD Recipes?

You can find all of my recipes in the Recipe Index, located at the top of the page. I have lots of great salad 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 (1^st and 15^th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
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Recipe Source: https://cmx.weightwatchers.com/nui/explore/details2/WWMEAL:5626a7722084d63a3401ea88?mode=featured-recipes&tags=contentTags.food_course.tags:Breakfast&view=list

0 from 0 votes

Chopped Greek Chicken Salad

Prep Time

10 mins

Cook Time

8 mins

Total Time

18 mins

You'll love this Weight Watchers Chopped Greek Chicken Salad, with grilled chicken, feta cheese, kalamata olives, crunchy cucumbers, and a light vinaigrette!

Category: Main Course Salad

Cuisine: Greek

Keyword: chopped Greek chicken salad

Servings: 2 main course servings

Calories Per Serving: 275 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

4 cups chilled Romaine lettuce , chopped
6 ounces boneless skinless chicken breast (roasted or grilled), sliced.
Salt/pepper to season chicken
1 cup fresh tomatoes , chopped
1 cup English cucumber , peeled, chopped
4 medium raw scallions (green onions), sliced (white and green parts)
18 Kalamata olives (pitted)
4 Tablespoons Feta cheese , crumbled
4 Tablespoons low fat vinaigrette salad dressing

US Customary - Metric

Instructions

Season chicken lightly with salt/pepper. Grill or roast chicken breasts (I used 2 thin breasts). When done, set aside to cool for 5 minutes. Once cool, cut into thin slices. Set aside. TIP: While chicken is cooking, chop and slice veggies.
Divide the chopped romaine in half and place in bowls or on dinner plates. Divide and add chopped (and peeled) cucumber and sliced green onions. Divide and add chicken slices and kalamata olives. Divide and add fresh chopped tomatoes and crumbled feta cheese.
Drizzle each salad with 2 Tablespoons of low-fat vinaigrette salad dressing; toss salad, and serve! Enjoy!

Recipe Notes

Caloric calculation does NOT include low-fat vinaigrette dressing, as there are a variety of low-fat bottled dressings on the market, with varying caloric counts.

If following WW plan, this recipe is 6 Smart Points per serving, if prepared as written.

Nutrition Facts

Chopped Greek Chicken Salad

Amount Per Serving (1 salad (1/2 of total))

Calories 275 Calories from Fat 135

% Daily Value*

Fat 15g23%

Saturated Fat 6g38%

Cholesterol 84mg28%

Sodium 1052mg46%

Potassium 784mg22%

Carbohydrates 10g3%

Fiber 4g17%

Sugar 4g4%

Protein 25g50%

Vitamin A 9050IU181%

Vitamin C 15mg18%

Calcium 243mg24%

Iron 2.1mg12%

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

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11
Sep
2017

Homemade Cajun Seasoning

categories: Mixes (spices, etc.), Tip Of The Day

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Make your own homemade Cajun seasoning mix in the comfort of your own kitchen and save some money, PLUS it’s ready in under 5 minutes!
Did you know it’s EASY to make Homemade Cajun Seasoning to use on seafood, chicken, pork, beef, etc.? Well it is, and I’m going to show you just how simple it really is! The only talent you will need is to mix the ingredients together and store it in an airtight covered container. EASY!

I started making a Creole salmon dish several years ago and found that it called for Cajun seasoning. Off to the store I went and purchased a large container of spice mix.

Eventually I discovered I can make Homemade Cajun Seasoning mix for a fraction of the price, with spices already in my pantry! Since it takes less than 5 minutes to throw together this seasoning mix, why not make my own?

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

What’s IN Cajun Seasoning?

The cast of characters includes onion powder, garlic powder, dried oregano and thyme, black pepper, cayenne pepper and paprika. These common ingredients, when combined, are a perfect seasoning for a variety of meats!

All of the ingredients are placed in a mixing bowl, and stirred to combine. That is all that’s necessary to make this handy kitchen spice mix. See how easy it is to whip up a batch of homemade Cajun seasoning mix?

What Can I Use Cajun Seasoning Mix For?

Cajun seasoning mix is a great tool used to season a variety of meats. Chicken and fish are my favorite meats to season with this mix, but it’s certainly not limited to those.

I often use this Cajun seasoning when I make my recipe for Pan-Seared Creole Salmon. In the past I used a commercial seasoning mix, but found this homemade mix has great flavor to season the salmon well, also!

If you store the cajun seasoning mix in an airtight covered container, it should keep it’s peak flavors and freshness for up to 6 months.

How Much Cajun Seasoning Mix Will This Recipe Make?

The recipe, as written below, will yield about 2/3 cup of the seasoning mix. That’s a good sized portion to have at your fingertips, ready to use!

Hope you will mix up a batch of this Homemade Cajun Seasoning, and enjoy using it ON and IN a variety of dishes!

Once it’s mixed up and in your kitchen cupboard, you won’t have to run out to the store when you find a great recipe that uses this seasoning!

Have a great day, friends. Be kind, and encourage those around you, rather than discourage them, and help this crazy old world one person at a time!

Looking For Other SEASONING MIX Recipes?

You can find all of my recipes in the Recipe Index, located at the top of the page. A few of the seasoning mixes I have posted include:

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Recipe Adapted From: http://www.yellowblissroad.com/cajun-seasoned-popcorn-diy-cajun-seasoning/

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Homemade Cajun Seasoning

Prep Time

5 mins

Cook Time

0 mins

Total Time

5 mins

Make your own homemade Cajun seasoning mix in the comfort of your own kitchen and save some money, PLUS it's ready in under 5 minutes!

Category: Seasoning Mix

Cuisine: Cajun

Keyword: cajun seasoning

Servings: 1 (2/3 cup total)

Calories Per Serving: 305 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

2 Tablespoons onion powder
2 Tablespoons dried oregano
4 Tablespoons garlic powder
1 Tablespoon dried thyme
4 teaspoons cayenne pepper
2 teaspoons black pepper
4 Tablespoons paprika

US Customary - Metric

Instructions

Combine all spices in a small bowl. Mix well, to blend.
Store dry spices in an airtight, covered jar for up to 5-6 months (for best flavor)
Use as needed. Recipe makes approximately 2/3 cup Cajun spice blend.
Enjoy this spice blend on fish, beef or poultry!

Nutrition Facts

Homemade Cajun Seasoning

Amount Per Serving (1 (total of 2/3 cup))

Calories 305 Calories from Fat 54

% Daily Value*

Fat 6g9%

Saturated Fat 1g6%

Sodium 56mg2%

Potassium 1498mg43%

Carbohydrates 66g22%

Fiber 23g96%

Sugar 5g6%

Protein 13g26%

Vitamin A 17440IU349%

Vitamin C 11.4mg14%

Calcium 408mg41%

Iron 17.9mg99%

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

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07
Sep
2017

Cajun Chicken Pasta

categories: Chicken, Main Dishes, Pasta

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Cajun chicken pasta, with chicken breasts, healthy veggies in a creamy, mildly spicy sauce in this “lightened up” version of a famous restaurant dish!
I recently celebrated a birthday, and one of the first things I did with a gift card I received was to purchase a new cookbook for my collection. The first recipe I made from that cookbook was this delicious “lightened-up” recipe for Cajun Chicken Pasta. We LOVED it, so I want to share it with you today!

The original version is a popular restaurant item in a famous restaurant, but in this version, it has been lightened up, and prepared as written, will be under 400 calories per 1½ cup serving! It’s absolutely delicious! Look at all those fresh colorful veggies that are in this Cajun chicken pasta! Here’s how to make it:

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

Prep The Veggies First!

The best tip I can give you is to prep them before beginning! If you have all ingredients ready to go, you can prepare the dish while the pasta cooks and it should be ready in about the same amount of time! TIP: Also to save time… bring a large pot of salted water to a boil right at the start (for the pasta).

Blend The Sauce Thickening Ingredients

Combine milk, cream cheese and flour in a blender. Mix until well blended. Set aside. This is a “slurry” that will be used to thicken the Cajun sauce later.

Cook The Pasta

Cook the pasta in the boiling water according to package directions. Drain and set aside. Prepare the chicken and sauce while pasta is cooking.

Time To Cook The Chicken

While the pasta is cooking, prepare the chicken. Season all the chicken pieces with Cajun seasoning, garlic powder, and salt.

Spray a non-stick skillet with cooking spray and heat to medium-high. When hot, add chicken (may need to work in batches depending on size of skillet). Cook chicken about 3 minutes (till golden brown on bottom), then flip and cook other side about 3 minutes. When done, remove the chicken to a plate. Set aside.

Now Let’s Put The Cajun Chicken Pasta Together

Add olive oil to the skillet (same one you cooked the chicken in). Turn heat down to medium. Add the bell pepper and onion slices. Cook for about 3 minutes, stirring occasionally.

Once the veggies are tender, add the mushrooms and tomatoes. Cook for 2-3 minutes, then add minced garlic, and cook for an additional minute, stirring often. Add the rest of the garlic powder, remaining salt and pepper. Stir to blend, and continue cooking.

Turn heat down to medium-low. Pour in the “slurry” ( milk/cream cheese/flour mixture) and a cup of chicken broth. Stir well, to blend. Cook for a couple minutes, stirring often, until the sauce has started to thicken.

Time To Finish This Dish!

Add the chicken back into the skillet. Add salt and the rest of the Cajun seasoning. Stir and cook until chicken is heated through (1-2 minutes). Once mixed, add the cooked pasta, and gently stir, to coat pasta and chicken with Cajun sauce.

Serve The Cajun Chicken Pasta

Once everything is heated through, the Cajun Chicken Pasta is ready to serve! Garnish each serving with sliced green onions… and serve while hot!

We absolutely loved this Cajun chicken pasta meal! So much flavor! I also recommend Gina Homolka’s cookbook “The Skinnytaste Cookbook” for anyone looking to cut some calories out of their meals! It is a wonderful cookbook with some delicious recipes!

Have a great day. Be kind out there, people! It’s such a small thing… but your kindness really can have a huge impact on others!

Looking For More PASTA Recipes?

You can find all of my recipes in the Recipe Index, located at the top of the page. I have lots of delicious pasta recipes, including:

Interested In More Recipes?

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
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Recipe Source: The Skinnytaste Cookbook” by Gina Homolka, Published 2014, Clarkson Potter/Publishers, pages 187-187.

5 from 1 vote

Cajun Chicken Pasta

Prep Time

15 mins

Cook Time

15 mins

Total Time

30 mins

Cajun chicken pasta, with penne, chicken breast strips, and healthy veggies in a creamy, mildly spicy sauce are featured in this "lightened up" copycat version of a famous restaurant's dish!

Category: Chicken

Cuisine: Cajun

Keyword: cajun chicken pasta

Servings: 5 servings

Calories Per Serving: 378 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1/3 cup fat-free milk
1 Tablespoon all-purpose flour (Gluten-free, use sweet rice flour)
3 Tablespoons light cream cheese
8 ounces penne pasta or linguine (Gluten-free, use brown rice pasta-check label)
Salt
1 pound boneless , skinless chicken breast, sliced into thin strips
1¼ teaspoons Cajun seasoning (divided)
1 teaspoon garlic powder (divided)
1/4 teaspoon black pepper
Non-stick cooking spray
1 Tablespoon olive oil
1 medium red bell pepper , seeds removed, cut in thin slices
1 medium yellow bell pepper , seeds removed, cut in thin slices
1/2 medium red onion , thinly sliced
3 garlic cloves , minced
8 ounces button mushrooms , sliced
2 medium tomatoes , chopped
1 cup low-sodium chicken broth
2 medium scallions (green onions), chopped

US Customary - Metric

Instructions

First... prep veggies, gather ingredients, and heat large pot of salted water to boiling.
Combine milk, cream cheese and flour in a blender. Mix until well blended. Set aside.
Cook pasta in boiling water according to package directions. Drain; set aside. Prepare chicken/sauce while pasta cooks.
Season chicken pieces with 1 tsp.Cajun seasoning, 1/2 tsp. garlic powder, and 1/4 tsp. salt. Spray a non-stick skillet with cooking spray; heat to medium-high. When hot, add chicken. Cook chicken about 3 minutes (till golden brown on bottom), turn, cook other side about 3 minutes. When done, remove chicken to a plate. Set aside.
Add olive oil to skillet. Turn heat down to medium. Add bell pepper and onion. Cook about 3 minutes, stirring occasionally. Once veggies are tender, add mushrooms and tomatoes. Cook 2-3 minutes, then add minced garlic, and cook for an additional minute, stirring often. Add the rest of the garlic powder, 1/2 teaspoon salt and 1/8 teaspoon ground black pepper. Stir to blend.
Turn heat down to medium-low. Pour in the "slurry" (milk/cream cheese/flour mixture) and a cup of chicken broth. Stir well. Cook for a couple minutes, stirring, until sauce has started to thicken.
Add chicken back into skillet. Add 1/8 teaspoon salt and the rest of the Cajun seasoning (1/4 tsp). Stir and cook until chicken is heated through (1-2 minutes). Once mixed, add cooked pasta to skillet, and gently toss, to coat pasta and chicken with sauce. When heated through, it's ready! Garnish each serving with sliced green onions... and serve hot!

Nutrition Facts

Cajun Chicken Pasta

Amount Per Serving (1 serving)

Calories 378 Calories from Fat 72

% Daily Value*

Fat 8g12%

Saturated Fat 2g13%

Cholesterol 63mg21%

Sodium 179mg8%

Potassium 941mg27%

Carbohydrates 46g15%

Fiber 3g13%

Sugar 6g7%

Protein 30g60%

Vitamin A 1605IU32%

Vitamin C 85.1mg103%

Calcium 64mg6%

Iron 1.8mg10%

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

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04
Sep
2017

Piña Colada Fluff Salad

categories: Salads, Side Dishes

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This EASY to make, sweet and delicious tropics inspired Piña Colada Fluff Salad, with pineapple and coconut, only takes 5 minutes to prepare and serves 8!
I recently made a tropical inspired Piña Colada Fluff Salad, with crushed pineapple, shredded coconut, rum extract and miniature marshmallows as a side dish. My husband and I can’t stay out of it, grabbing a spoonful here and there, because it is sooo incredibly good! Bonus? IT ONLY TAKES 5 MINUTES TO MAKE!

When I first showed this piña colada fluff salad to my husband, he didn’t seem too thrilled since he’s not much of a pineapple and coconut kind of guy. But… after he took a taste, he took another bite, said it was “refreshing”, and another, and then another!

You get the picture! He ended up absolutely LOVING this sweet taste of the tropics “dessert” salad, that is made in about 5 minutes! How’s THAT for a real timesaver!? I can’t vouch for it’s “healthiness” (ha ha- who am I kidding?), but I can vouch for it’s “amazingness”!

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

What Is IN This Piña Colada Fluff Salad?

Here’s the cast of characters for the piña colada fluff salad. The ingredients are crushed pineapple, miniature marshmallows, shredded coconut, whipped topping, rum extract, chopped nuts, and vanilla pudding mix.

Trust me, this salad is fantastic, and it’s SO EASY to make in 5 minutes. Here’s what you do:

How To Make Piña Colada Fluff Salad

Place the pudding mix and an entire can (juice included) of crushed pineapple into a large serving bowl. Stir ingredients until they are completely mixed together.

Add the marshmallows, shredded coconut, chopped nuts, and rum extract to mixture.

Top it off with the whipped topping. Gently fold all the ingredients together until completely combined.

Refrigerate Before Serving

Once the piña colada fluff salad is thoroughly combined, cover the bowl and refrigerate until ready to serve! I recommend refrigerating it for a couple hours, at least!

Time To EAT!

That’s it! See how easy that was? When ready to serve you will notice that the salad has thickened up a little bit. Scoop it up, serve, and enjoy the taste of the tropics with this simple, sweet piña colada fluff salad.

I really hope you enjoy this salad. If you like this, check out my recipe for Pistachio Pineapple Fluff Salad. YUM. We had this with our dinner, but you could also serve this as dessert, if you wanted to. This easy recipe is definitely going into my KEEP pile of recipes! Enjoy!

Looking For More Tropics-Inspired Recipes?

You can find ALL my recipes in the Recipe Index, located at the top of the page. I have some delicious “tropics-inspired” recipes you might enjoy, including:

Interested In More Recipes?

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

Recipe Source: http://www.momontimeout.com/2015/02/pina-colada-fluff/

0 from 0 votes

Piña Colada Fluff Salad

Prep Time

5 mins

Cook Time

0 mins

Total Time

5 mins

This EASY to make, sweet and delicious tropics inspired Piña Colada Fluff Salad, with pineapple and coconut, only takes 5 minutes to prepare and serves 8!

Category: Salad/Side Dish

Cuisine: American

Keyword: pina colada fluff salad

Servings: 8 servings

Calories Per Serving: 294 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1 box vanilla instant pudding mix (3.4 ounces)
1 can (20 ounces) crushed pineapple (do NOT drain!)
1/2 cup chopped walnuts or pecans
1 teaspoon rum extract
2 cups miniature marshmallows
1 cup shredded sweetened coconut
1 tub Cool Whip (8 ounces), thawed

US Customary - Metric

Instructions

Place the entire can of crushed pineapple (undrained) and the pudding mix into a large serving bowl. Stir ingredients until they are fully mixed together.
Add chopped nuts, rum extract, marshmallows and coconut to bowl. Top with entire tub of Cool Whip, and fold the ingredients in together until fully combined.
Cover bowl with plastic wrap; refrigerate salad until completely chilled (recommend a couple hours) and you're ready to serve.

Nutrition Facts

Piña Colada Fluff Salad

Amount Per Serving (1 serving)

Calories 294 Calories from Fat 117

% Daily Value*

Fat 13g20%

Saturated Fat 7g44%

Cholesterol 4mg1%

Sodium 112mg5%

Potassium 213mg6%

Carbohydrates 43g14%

Fiber 3g13%

Sugar 32g36%

Protein 3g6%

Vitamin A 85IU2%

Vitamin C 6.8mg8%

Calcium 52mg5%

Iron 0.8mg4%

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

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31
Aug
2017

Fresh Tomato, Bacon and Onion Fettucine

categories: Bacon, Italian, Pasta

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You’re gonna love this fresh tomato bacon onion fettucine, a delicious Italian seasoned pasta dish that can be easily made in only 20 minutes!
A few days ago our oldest son popped in for a visit, and ended up staying to have dinner with us. I made this yummy, quick recipe for Fresh Tomato Bacon Onion Fettucine, and we enjoyed it very much!

The recipe is one I’ve had for years and years, but do not know the original source, since only the recipe was written down on a little 3×5 card. I’ve made a few changes to the recipe over the years to suit my taste buds, and let me tell you… it is good!

The basic recipe for this tomato bacon onion fettucine is actually quite simple… cook bacon, cook pasta, cook a few other simple fresh ingredients, combine, and serve in about 20 minutes! It tastes wonderful, too! Here’s how you make this dish:

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

How To Make Tomato Bacon Onion Fettucine

In a skillet, cook the bacon pieces until crisp. When done, transfer bacon pieces to paper towels to absorb the grease. Drain off the bacon drippings, BUT LEAVE 1 TABLESPOON BACON DRIPPINGS IN SKILLET (sorry for the slightly blurry photo). **Tip: While bacon is cooking, bring water for pasta to boiling, then cook in separate pot**.

Add chopped onion, tomato, basil and crispy cooked bacon pieces to reserved Tablespoon of bacon drippings in skillet. The photo below is before I added the cooked bacon. (I used a variety of colored tomatoes, but any fresh tomatoes will be perfectly fine!).

Cook 3-4 minutes until onion is tender, and tomatoes have begun to break down. Add minced garlic and a couple Tablespoons of starchy water from the pasta that is cooking. Stir well, to combine. Cook, stirring occasionally, until heated completely through on medium heat.

Prepare Fettucine Noodles

Heat lightly salted water in a large pot for cooking the pasta. Once the water is boiling, add the fettucine pasta, and cook according to package directions. (Note: I did this while cooking the bacon and sauce to save time).

I made the fettucine from scratch with my little pasta machine earlier in the day just for fun! Isn’t it beautiful? I used it in this meal (because I find it relaxing to make homemade pasta), but absolutely recommend using store bought pasta for the easiest way to make this dish!

When the pasta has finished cooking, drain it, then add pasta to the skillet with the sauce. Gently toss with tongs, to thoroughly coat the tomato bacon onion fettucine pasta with sauce. Cook until heated through, adding an additional touch of water if necessary to thin the sauce to cover.

Serve The Tomato Bacon Onion Fettucine

Place pasta and sauce onto serving dishes, then garnish the tomato bacon onion fettucine with grated Parmesan cheese and a sprinkle of dried or fresh parsley. Serve, and enjoy!

We really enjoyed this tomato bacon onion fettucine with a simple mixed green salad on the side. The recipe, as written, makes 3 main course servings or 4-5 small side servings. The caloric calculation is based on 3 main course servings.

As I write this blog today, my heart is broken over the Hurricane Harvey destruction and horrific flooding occurring in Texas and Louisiana this week. We are continuing to pray for our fellow citizens impacted by this event, and are hopeful God will meet their needs physically, emotionally and spiritually during and after this tragedy. He is “a very present help in times of trouble”.

Have a good day, friends. May you know God’s unconditional love, no matter what you are going through!

Looking for More PASTA Recipes?

You can find all of my recipes in the Recipe Index, located at the top of the page. I have some delicious pasta recipes you might want to try, including:

Interested In More Recipes?

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
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Original Recipe Source: unknown (recipe handwritten on a 3×5 card many years ago)

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Fresh Tomato Bacon Onion Fettucine

Prep Time

10 mins

Cook Time

10 mins

Total Time

20 mins

You're gonna love this fresh tomato bacon onion fettucine... a delicious Italian seasoned pasta dish that can be easily made in only 20 minutes!

Category: Main Course

Cuisine: Italian

Keyword: tomato bacon onion fettucine

Servings: 3

Calories Per Serving: 347 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

6 ounces fettucine noodles
3 slices raw bacon , cut into 1/2 inch slices
1/4 cup chopped onion
1 cup chopped tomato
1 teaspoon minced garlic
1/2 teaspoon dried basil (or 2 Tablespoons chopped fresh basil)
2-3 Tablespoons starchy pasta water
Grated Parmesan cheese (for garnish)
Dried parsley (for garnish)

US Customary - Metric

Instructions

Heat lightly salted water in large pot. When boiling, add pasta, and cook according to package directions. (I did this at same time I was cooking bacon and sauce).
In a skillet, cook bacon pieces until crisp. Transfer bacon pieces to paper towel to absorb grease. Drain grease from skillet, BUT LEAVE 1 TABLESPOON BACON GREASE IN SKILLET.
Add chopped onion, tomato, basil and bacon pieces to bacon drippings in skillet. Cook 3-4 minutes until onion is tender, and tomatoes have begun to break down. Add minced garlic and a couple Tablespoons of water from the pasta that is cooking. Stir well, to combine. Cook, stirring occasionally, until heated completely through on medium heat.
When pasta is finished cooking, drain and add pasta to skillet with the sauce. Gently toss to coat the pasta with the sauce. Heat until hot throughout. Place pasta and sauce onto serving plates, and garnish with grated Parmesan cheese and a sprinkle of dried parsley. Serve, and enjoy!

Nutrition Facts

Fresh Tomato Bacon Onion Fettucine

Amount Per Serving (1 g)

Calories 347 Calories from Fat 108

% Daily Value*

Fat 12g18%

Saturated Fat 4g25%

Cholesterol 66mg22%

Sodium 237mg10%

Potassium 319mg9%

Carbohydrates 44g15%

Fiber 2g8%

Sugar 3g3%

Protein 13g26%

Vitamin A 490IU10%

Vitamin C 8.1mg10%

Calcium 84mg8%

Iron 1.5mg8%

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

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28
Aug
2017

Easy Cheesy Garlic Crescent Rolls

categories: Breads, Side Dishes

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Easy Cheesy Garlic Crescent Rolls with Italian seasoning are easy to make in about 20 minutes, and taste fantastic served with meats, soups and salads!
What’s NOT to love about Easy Cheesy Garlic Crescent Rolls? They are super easy to prepare, are stuffed with cheese and Italian seasoning, and can be on the table in about 20 minutes!

You know what the best part is? These tasty little rolls are absolutely scrumptious! Here’s how to make them.

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

How To Make Easy Cheesy Garlic Crescent Rolls

Preheat your oven to 375 degrees F. Line a 13×9 inch cookie sheet with parchment paper, and then set it aside.

Mix the melted butter, Italian seasoning, garlic, dried parsley and dried basil together, in a small bowl. Unwrap the crescent rolls, and separate the dough at the perforations into triangles.

Using a pastry brush, brush the dough with the butter and seasoning mixture (but reserve a bit of the mixture to use later).

Now Add The Cheese!

Place some of the grated mozzarella at the wide end of the dough (or place the string cheese half at the wide end).

Carefully roll up the dough, and try to tuck the edges of dough in, to seal. Place dough onto parchment paper, with about 2 inches in between each one.

Brush the tops of the dough with the remaining butter/seasoning mixture. I even sprinkled just a bit more mozzarella cheese on top of the easy cheesy garlic crescent rolls!

Bake The Rolls

Bake the rolls at 375°F. for 10-12 minutes, until the rolls are golden brown on the outside. Remove the rolls from the oven.

If any of the cheese has leaked out, simply push it back onto the roll with a spatula while cheese is still warm!

Serve The Cheesy Garlic Crescent Rolls

Serve these easy cheesy garlic crescent rolls while they are warm, and enjoy them! They taste wonderful, and I’m willing to bet you can’t stay out of them.

We really enjoy these scrumptious cheesy garlic crescent rolls, and LOVE how EASY they are to make! I hope you will give them a try. They really are quite delicious, and this recipe can easily be doubled to make more delicious rolls!

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

Looking For More 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 delicious bread recipes (sweet and savory) you might enjoy, including:

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Recipe Source: https://www.thechunkychef.com/cheesy-garlic-crescent-rolls/

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Easy Cheesy Garlic Crescent Rolls

Prep Time

6 mins

Cook Time

11 mins

Total Time

17 mins

Easy Cheesy Garlic Crescent Rolls with Italian seasoning are easy to make in about 20 minutes, and taste fantastic served with meats, soups and salads!

Category: Bread, Side Dish

Cuisine: American

Keyword: cheesy garlic crescent rolls

Servings: 8 rolls

Calories Per Serving: 180 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1 (8 ounce) can refrigerated crescent rolls
1 cup freshly grated mozzarella cheese OR 4 pieces string cheese (cut in half to make 2 short pieces)
3 Tablespoons butter , melted
3 cloves garlic , minced
1/2 teaspoon Italian seasoning
1/2 teaspoon dried parsley
1/4 teaspoon dried basil

US Customary - Metric

Instructions

Before beginning, be sure to preheat your oven to 375 degrees F. Line a cookie sheet with parchment paper, then set aside.
Mix the melted butter, Italian seasoning, garlic, dried parsley and dried basil together, in a small bowl.
Unwrap the crescent rolls. Separate dough into triangles. Using a pastry brush, brush the dough with the butter and seasoning mixture (but reserve a bit of the mixture to use later). Place some of the grated mozzarella at the wide end of the dough (or place the string cheese half at the wide end). Carefully roll up the dough, and try to tuck the edges of dough in, to seal. Place dough onto parchment paper, with about 2 inches in between each one.
Brush the tops of the dough with the remaining butter/seasoning mixture. Bake rolls at 375 degrees for 10-12 minutes, until rolls are golden brown. Remove from oven. If any cheese has leaked out, simply push it back onto roll with a spatula while cheese is still warm! Serve, and enjoy!

Nutrition Facts

Easy Cheesy Garlic Crescent Rolls

Amount Per Serving (1 roll)

Calories 180 Calories from Fat 117

% Daily Value*

Fat 13g20%

Saturated Fat 7g44%

Cholesterol 22mg7%

Sodium 348mg15%

Potassium 15mg0%

Carbohydrates 12g4%

Sugar 2g2%

Protein 4g8%

Vitamin A 225IU5%

Vitamin C 0.3mg0%

Calcium 76mg8%

Iron 0.5mg3%

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

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24
Aug
2017

Chocolate Oaties

categories: Cookies, Desserts

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You’re gonna love Chocolate Oaties, delicious and EASY 10 minute “no-bake” drop cookies with chocolate, peanut butter, nuts and oats!

Looking for a quick and easy treat? How about Chocolate Oaties? They are delicious “No-Bake” drop cookies featuring chocolate, peanut butter, nuts and oats? The best part is they only take about 10 minutes to make, and are soooo GOOD. Yes, please!

I grew up eating Chocolate Oaties. My Mom made them for our family quite often, I suppose because they taste so good (gotta be that chocolate-peanut butter combo!). It also may have been because they are fairly inexpensive and ridiculously QUICK AND EASY to make in 10 minutes.

Whatever her reasons were, these no-bake cookies were always a big hit with our family. I’ve been making them this way for over 45 years now, and they never fail to get gobbled up! Here’s how to make them:

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

How To Make Chocolate Oaties

Measure the peanut butter, oats, vanilla, salt and chopped nuts into a large mixing bowl. Set aside. It’s important to do this BEFORE next step! Trust me.

In a medium saucepan, place sugar, cocoa, butter, and evaporated milk. Cook on medium heat, stirring often, until mixture comes to a boil. Boil ingredients for 1 minute.

Immediately remove the chocolate sauce from heat and pour over peanut butter/oat mixture in mixing bowl while it is boiling hot. The very hot chocolate sauce helps to melt the peanut butter!

Stir the chocolate oaties well, to fully melt peanut butter and combine all ingredients. Place a piece of wax paper on a 9×13 baking sheet.

Form And Then Refrigerate The Chocolate Oaties

Drop the chocolate oaties batter by rounded spoonfuls onto wax paper. Use 2 spoons… one to scoop, and the back of the other to scoop/drop cookies onto paper. Place the baking sheet (uncovered) into refrigerator, and refrigerate for an hour so they can set up.

Time To Eat Some Yummy Chocolate Oaties!

After they have been refrigerated for an hour or more, they’re ready to enjoy! That’s it!!! See how easy that was? Remember to store any uneaten chocolate oaties in a covered container in refrigerator. By the way… here’s one I saved for you… want a bite?

I hope you enjoy these quick, yummy, easy to prepare drop cookies… we sure do! They are so delicious, it is hard to keep away from them… ha ha! Have a GREAT day, friends.

Looking For More COOKIE Recipes?

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

Interested In More Recipes?

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

Have a great day, friends.

Recipe Source: My Mom

0 from 0 votes

Chocolate Oaties

Prep Time

10 mins

Cook Time

0 mins

Total Time

10 mins

You're gonna love Chocolate Oaties, delicious and EASY 10 minute "no-bake" drop cookies with chocolate, peanut butter, nuts and oats!

Category: Cookies

Cuisine: American

Keyword: chocolate oaties

Servings: 30 cookies (approx.)

Calories Per Serving: 154 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1/2 cup peanut butter
3 cups quick cook oats (dry)
1 teaspoon vanilla extract
1/4 teaspoon salt
1/2 cup chopped walnuts or pecans
2 cups granulated sugar
4 Tablespoons unsweetened cocoa powder
1 cube butter
1/2 cup evaporated milk

US Customary - Metric

Instructions

Measure the peanut butter, oats, vanilla, salt and chopped nuts into a large mixing bowl. Set aside.
In a medium saucepan, place sugar, cocoa, butter, and evaporated milk. Cook on medium heat, stirring often, until mixture comes to a boil. Boil ingredients for 1 minute. Immediately remove sauce from heat and pour over peanut butter/oat mixture in mixing bowl. Stir well, to fully melt peanut butter and combine all ingredients.
Place a piece of wax or parchment paper on a 9x13 baking sheet. Drop batter by rounded spoonfuls onto paper (Use 2 spoons... one to scoop, and the back of the other to scoop/drop cookies onto paper). See NOTES section for tip.
Place baking sheet (uncovered) into refrigerator, and refrigerate for an hour so they can set up. Enjoy! Store chocolate oaties in a covered container in refrigerator.

Recipe Notes

I used a rounded Tablespoon batter for each cookie (yielded 31, 2-3" wide cookies).
If you want more cookies, simply make them smaller by using a rounded teaspoon!

Nutrition Facts

Chocolate Oaties

Amount Per Serving (1 cookie)

Calories 154 Calories from Fat 63

% Daily Value*

Fat 7g11%

Saturated Fat 2g13%

Cholesterol 9mg3%

Sodium 71mg3%

Potassium 88mg3%

Carbohydrates 20g7%

Fiber 1g4%

Sugar 14g16%

Protein 2g4%

Vitamin A 105IU2%

Vitamin C 0.1mg0%

Calcium 20mg2%

Iron 0.6mg3%

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

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21
Aug
2017

Blackberry Scones

categories: Breads, Breakfast, Scones

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Delicious blackberry scones are easy to make, using frozen blackberries! The scones are absolutely perfect for a simple breakfast or afternoon snack.
Anyone who knows me well, knows I love a good scone… and I sure do love these yummy Blackberry Scones for breakfast or an afternoon snack!

Blackberries grow wild all over the beautiful Pacific Northwest. We have a forest park behind our home and the blackberry vines creep over our back fence (until we madly hack them back each Fall!).

This summer we have a bumper crop of blackberries, free for the taking, and so it is a perfect scenario for making blackberry scones!

I’ve been picking berries every other day, and get about a quart of berries each time. I’ve already used them to make a Blackberry Cobbler, a Berry and Orange Spinach Salad, and Blackberry Pie Bars, so now I’m making blackberry scones, and have saved a bunch more to make jam. Yeehaw!

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

These scones are very easy to prepare; the method used is similar to my other scone recipes on this blog. For this particular recipe, it is important to use frozen blackberries, because blackberries are really juicy and if not frozen, they will “leak” juice all over the scones while mixing and baking.

Here’s how to make them (there’s a printable recipe card at the bottom of this post):

How To Make Blackberry Scones

First, preheat your oven to 400° F. In a large bowl, whisk together the all purpose flour, baking powder and salt. Cut up COLD butter into small chunks and add to flour mixture.

Use a pastry blender to cut the butter into the flour until the butter has been reduced to the size of small peas.

You can also do this in a food processor, if desired. Add sugar to the bowl, and stir to combine. Set this mixture aside.

In a separate bowl, add heavy whipping cream, eggs and vanilla extract. Whisk together until blended. Set aside.

Add frozen blackberries to flour mixture. Toss gently to lightly coat the berries with flour.

Pour the whisked whipping cream/egg mixture into the flour mixture. Stir gently to mix. Your dough will be fairly sticky.

Please note that the frozen berries will begin to thaw very quickly, so do this step quickly, but gently.

Shape And Cut The Scones

Once mixed, place the dough onto a lightly floured work surface. Knead the dough VERY LIGHTLY 3-4 times to ensure the dough comes together in a ball.

Shape dough into an 8 inch circle using your clean hands. The dough should be about 1½ inches high.

Cut the blackberry scones into 8 wedges with a sharp knife or pizza cutter. I use a pizza cutter- easy, and works like a charm!

Bake The Blackberry Scones

Place the scones onto an ungreased baking sheet in a circle. I leave a little space between each wedge. If desired, sprinkle tops with sugar (optional).

Bake the scones in a preheated 400 degree oven for 20-22 minutes. They are done when the tops are light golden brown in color and they are “set” in the middle.

Time To Eat Some Blackberry Scones!

When the blackberry scones have finished baking, let them cool on the baking sheet for several minutes. Once cooled, separate them and transfer to a wire rack to finish cooling. That’s it!

I hope you enjoy these tasty blackberry scones for breakfast, or for an afternoon treat with some tea, coffee, or a big cold glass of milk! They are delicious!

Thanks for taking time to look at this recipe! I am thankful to Roberta Reynolds for this delicious recipe, and hope you give it a try (and give my other scone recipes a look, too!).

Have a wonderful day, friends… be kind and encouraging to others out there in the big ol’ world. It can really make a positive difference in someones day!

Looking For More Recipes For SCONES?

You can find all of my recipes in the Recipe Index, located at the top of the page. All of my scone recipes are in the BREAD category, and I have quite a few, including:

Want More Recipes? Get My FREE Newsletter!

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Recipe Adapted From: http://birdsnestbites.com/blackberry-scones/

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Blackberry Scones

Prep Time

15 mins

Cook Time

20 mins

Total Time

35 mins

Delicious blackberry scones are easy to make year round, using frozen blackberries! The scones are absolutely perfect for a simple breakfast or afternoon snack.

Category: Breakfast

Cuisine: American

Keyword: blackberry scones

Servings: 8 scones

Calories Per Serving: 307 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

2 cups all purpose flour
2½ teaspoons baking powder
1 teaspoon salt
7 Tablespoons COLD butter (almost a whole cube)
1/4 cup granulated sugar
1/2 cup heavy whipping cream
2 large eggs
1½ teaspoons vanilla extract
1½ cups FROZEN blackberries

US Customary - Metric

Instructions

Preheat oven to 400 degrees. In a large bowl, whisk together the flour, baking powder and salt. Cut up COLD butter into small chunks; add to flour mixture. Use a pastry blender and cut the butter into the flour until butter has been reduced to the size of small peas. You can also do this in a food processor if desired. Add sugar; stir to combine. Set aside.
In separate bowl, add heavy whipping cream, eggs and vanilla extract. Whisk together until blended. Set aside.
Add frozen blackberries to flour mixture. Toss gently to lightly coat the berries with flour. Pour whipping cream/egg mixture into flour mixture. Stir gently to mix. Please note that frozen berries will begin to thaw very fast, so do this step quickly, but gently. Your dough will be fairly sticky.
Once mixed, place the dough onto a lightly floured work surface. Knead the dough VERY LIGHTLY 3-4 times so dough comes together in a ball. Shape dough into an 8 inch circle using your hands. The dough should be about 1½ inches high. Cut into 8 wedges with a sharp knife or pizza cutter.
Place the scones onto an ungreased baking sheet in a circle, leaving a little space between each wedge. If desired, sprinkle tops with sugar (optional). Bake in preheated 400 degree oven for 20-22 minutes, or until tops are light golden brown in color and they are "set" in the middle. When finished baking, let scones cool on baking sheet for several minutes, then transfer to a wire rack to finish cooling. Serve at room temperature... and enjoy!

Nutrition Facts

Blackberry Scones

Amount Per Serving (1 scone)

Calories 307 Calories from Fat 144

% Daily Value*

Fat 16g25%

Saturated Fat 10g63%

Cholesterol 87mg29%

Sodium 401mg17%

Potassium 229mg7%

Carbohydrates 33g11%

Fiber 2g8%

Sugar 7g8%

Protein 5g10%

Vitamin A 640IU13%

Vitamin C 5.7mg7%

Calcium 85mg9%

Iron 1.9mg11%

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

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17
Aug
2017

Albondigas Soup

categories: Beef, Mexican / Southwestern, Soups

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Delicious Albondigas Soup (“little meatball”) is an easy, inexpensive, Southwestern flavored dish, and can be served as a first course or an entree!
I made Albondigas Soup for dinner a couple of days ago… did you know that “Albondigas” simply means “little meatballs”? That’s right!

This is a yummy, Southwestern flavored “little meatball soup”. It’s very simple to make… and it sure tastes good!

How I Got This Recipe

I was given this recipe at my bridal shower (almost 40 years ago) by the Mom of one of my bridesmaids. This recipe for albondigas soup has been made so many times over the years, and we still enjoy it, to this day.

Simple and economical to make, the soup has a mild Southwestern flavor, due in small part to chili powder and other spices! The tiny meatballs made with ground beef, rice, and spices, really fill you up, too!

Albondigas soup is cooked all in one pan. Even the meatballs are added uncooked to the hot broth, and they cook in the pan.

No pre-browning of the meatballs is necessary, so it really doesn’t take much work at all to serve up a hot, steaming pot of albondigas soup! Here’s how to make it:

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

How To Make Albondigas Soup

Sauté chopped onions in a large soup pot in hot oil until the onions are translucent in color and tender, but not yet browned.

Add the rest of soup ingredients to the pan. These ingredients are chili powder, garlic powder, bisque of tomato soup, condensed beef consommé, water, sliced celery and carrots.

Simmer, uncovered, on medium-low heat for 20 minutes, stirring occasionally. While the albondigas soup is simmering, make the meatballs.

Prepare The Meatballs

Make the meatballs while the soup is simmering. Place the ground beef, cooked rice, cornstarch, garlic powder, oregano, egg, salt, pepper, and dried parsley in a large bowl.

Stir (or use your hands) until the ingredients are fully mixed together. Form the meat mixture into small meatballs about the size of a walnut shell (about 1½” wide).

I was able to make 31 little meatballs with this mixture. Place the meatballs on parchment paper as they are formed.

Add The Meatballs To The Soup

Carefully place the uncooked meatballs into the simmering broth. They will sink to the bottom of the pot. I took this first photo below, so you could see the meatballs go into the pot “uncooked”.

The meatballs will begin to cook immediately after putting them in. You can see this in the 2nd photo below, taken 30 seconds after adding the meatballs to the hot broth.

Cook the Soup

Simmer the albondigas soup on low heat for 30 minutes after adding the meatballs. Do not put a lid on the saucepan.

When done, the meatballs will float to the top of the soup, as shown below. They should be fully cooked through, as well.

The Albondigas Soup Is Ready To Eat!

All that’s left to do is to ladle the hot soup into individual serving bowls. Serve albondigas soup hot with a slice of warm bread and a mixed green salad on the side. Enjoy!

I hope you enjoy this simple to prepare, yet tasty albondigas soup! It is a family favorite, and I really think you will enjoy it!

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

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 to choose from, including:

Mom’s Old-Fashioned Chili
Grandma’s Southern-Style Chicken n’ Dumplings (my most pinned recipe!)
Chicken Noodle Soup
Butternut Squash Soup with Bacon
Creamy Pumpkin Coconut Soup

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1^st and 15^th) 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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Recipe Source: Mrs. Phyllis Dean

0 from 0 votes

Albondigas Soup

Prep Time

25 mins

Cook Time

30 mins

Total Time

55 mins

Delicious Albondigas ("little meatball") Soup is easy and inexpensive Southwestern flavored soup to prepare, and can be served as a first course or an entree!

Category: Main Course, Soup

Cuisine: Southwestern

Keyword: albondigas soup

Servings: 6 servings

Calories Per Serving: 338 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For the broth:

1/2 cup onion , chopped
2 Tablespoons vegetable oil
1/2 teaspoon chili powder
dash garlic powder
1 can Campbells Bisque of Tomato Soup
3 cans Campbells Condensed Beef Consomme soup
3 cans water
1½ cups carrots , sliced
1½ cups celery , diced

For the meatballs:

1 pound ground beef
1/2 cup COOKED rice
1 Tablespoons cornstarch
dash garlic powder
1/4 teaspoon oregano
1 teaspoon salt
1/4 teaspoon black pepper
1 egg
1/4 cup parsley flakes

US Customary - Metric

Instructions

Heat oil in large soup pot. Saute onion until limp, but not browned. Add remainder of soup ingredients (chili powder, garlic powder, salt, tomato soup, beef consomme, water, sliced carrots and celery). Simmer uncovered on medium-low heat for 20 minutes, stirring occasionally. While soup simmers, make the meatballs.
Combine all ingredients for meatballs in medium bowl (ground beef, cooked rice, cornstarch, garlic powder, oregano, salt, pepper, egg and parsley). Stir well, to fully combine. Form little meatballs with your hands (meatballs should be only about 1½ inches wide). Set formed meatballs on wax paper or parchment paper while you continue to make meatballs.
When soup is done simmering (after 20 minutes), carefully add the uncooked meatballs to the hot broth. They will sink to bottom of pan, but will begin to cook immediately. Cook, uncovered, on a low simmer for 30 minutes. When done, the meatballs will be cooked through and will float to the surface of the soup. Ladle up the hot soup into individual bowls... serve and enjoy!

Nutrition Facts

Albondigas Soup

Amount Per Serving (1 serving)

Calories 338 Calories from Fat 189

% Daily Value*

Fat 21g32%

Saturated Fat 10g63%

Cholesterol 80mg27%

Sodium 1493mg65%

Potassium 822mg23%

Carbohydrates 18g6%

Fiber 2g8%

Sugar 6g7%

Protein 18g36%

Vitamin A 5760IU115%

Vitamin C 11.3mg14%

Calcium 73mg7%

Iron 2.7mg15%

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

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