The Grateful Girl Cooks!

14
Jun
2017

Chicken and Broccoli Alfredo Stuffed Shells

categories: Chicken, Italian, Main Dishes, Pasta

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Enjoy great Italian flavors in Chicken Broccoli Stuffed Shells! Pasta shells filled with chicken, broccoli, and a creamy garlic cheese sauce.

If you like chicken and broccoli, you will LOVE these Chicken Broccoli Stuffed Shells! Such a “comfort food” dish… with cheesy Alfredo sauce coating the chicken and broccoli inside jumbo sized pasta shells! Yum! There are so many ways to enjoy pasta, and this recipe for chicken broccoli stuffed shells caught my attention. How can you go wrong with pasta, chicken, broccoli, AND cheesy Alfredo sauce?

My husband and I really enjoyed this fairly simple to prepare dinner. We also enjoyed finishing off the leftovers the next day! Here’s how to make these delicious chicken broccoli stuffed shells:

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

How To Make Chicken Broccoli Stuffed Shells

Prepare the jumbo pasta shells by cooking according to the package directions. Cook until the pasta is al dente, then drain and place pasta shells on a large baking sheet to cool, separating them so they don’t stick together while cooling. Set aside.

While pasta is cooking/cooling, prepare the Alfredo sauce by combining butter, garlic, heavy whipping cream and milk in a pan on medium heat. Stir together ingredients and bring them to a low simmer (do NOT boil).

How To “Temper” The Eggs For The Sauce

Place the egg yolks in a small bowl, beat until blended, then temper the eggs. “Tempering” the eggs slowly raises the temperature of the egg yolks to prevent them from scrambling when they hit the hot Alfredo sauce.

To temper the eggs, add a spoonful of the hot Alfredo sauce to the egg yolks, whisking the mixture as you add. Repeat the process with several more spoonfuls, one at a time, whisking each spoonful into the eggs. Once you have done this, slowly drizzle the egg yolk mixture into the Alfredo sauce, whisking as you add. Stir mixture well to combine, then remove pan from the heat.

Remove the pan from the heat and stir in 1/2 cup of mozzarella cheese and the Parmesan cheese. Stir to combine. Season the sauce to taste, with salt and black pepper, and set aside.

In a large mixing bowl, combine shredded/chopped chicken, chopped steamed broccoli and 1/2 cup of the Alfredo sauce. Stir to combine.

Assemble The Chicken Broccoli Stuffed Shells

To assemble: Place a couple spoonfuls of Alfredo sauce in the bottom of a 9×13 cake pan. Place a large spoonful of the chicken/broccoli mixture into each pasta shell. Place filled shells on top of sauce in pan.

Divide the remaining alfredo sauce over the tops of the pasta shells, and then sprinkle them with the rest of the mozzarella cheese (1/2 cup).

Bake The Chicken Broccoli Stuffed Shells

Bake the chicken broccoli stuffed shells uncovered in a preheated 350 degree oven for 25 minutes. When done, the cheese sauce will be bubbling up around the shells, and the cheese will be melted on top of shells.

Remove the pan to a wire rack, and let the chicken broccoli stuffed shells cool for a minute or two, before serving.

Serve The Chicken Broccoli Stuffed Shells

Place pasta shells onto individual serving plates and spoon some of the remaining Alfredo sauce over the top. Sprinkle with dried parsley flakes, if desired… and enjoy this delicious meal!

I hope you enjoy trying this stuffed shell recipe. My husband and I really appreciated the leftovers, as well (just as good the second time around). If you enjoyed these stuffed shells, you might enjoy my recipe for Mexican stuffed pasta shells. They’re yummy, too!

Have a wonderful day, and strive to be kind. It’s so simple to do… and can really encourage or make an impact on someone who might be hurting. May God bless you.

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

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Recipe Adapted From: http://tastesbetterfromscratch.com/chicken-broccoli-alfredo-stuffed-shells/

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Chicken and Broccoli Alfredo Stuffed Shells

Prep Time

15 mins

Cook Time

25 mins

Total Time

40 mins

Enjoy great Italian flavors in Chicken Broccoli Stuffed Shells! Pasta shells filled with chicken, broccoli, and a creamy garlic cheese sauce.

Category: Entree

Cuisine: Italian

Keyword: chicken broccoli stuffed shells

Servings: 5 servings (4 shells per)

Calories Per Serving: 561 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1 (12 ounce) box of jumbo pasta shells
3 cups cooked chicken , chopped (rotisserie chicken works well)
1¾ cups chopped/steamed broccoli

For Alfredo Sauce:

3 Tablespoons butter
3 cloves garlic , minced
1 cup heavy whipping cream
1¼ cup whole milk
2/3 cup freshly grated Parmesan cheese
1/2 cup freshly grated Mozzarella cheese
2 large egg yolks , beaten
Salt and black pepper , to taste

Garnish:

1/2 cup freshly grated Mozzarella Cheese
Dried parsley flakes

US Customary - Metric

Instructions

Prepare pasta shells according to package directions until pasta is al dente; drain and place pasta shells on baking sheet to cool, separating them so they don't stick together.
While pasta is cooling, prepare Alfredo sauce by combining butter, garlic, heavy whipping cream and milk in a pan set on medium heat. Stir ingredients and bring them to a low simmer (do NOT boil). Place egg yolks in a bowl, beat until blended, then temper the eggs (this slowly raises the temp. of the egg yolks to prevent them from scrambling when they hit the simmering Alfredo sauce). To temper eggs, add a spoonful of the hot Alfredo sauce to the egg yolks, whisking as you add. Repeat process with 3-4 more spoonfuls, one at a time, whisking while adding. Slowly drizzle egg yolk mixture into the Alfredo sauce, whisking as you add. Whisk mixture well; remove pan from heat.
Add 1/2 cup Mozzarella cheese and Parmesan cheese. Stir. Add salt and pepper; season to taste.
In mixing bowl, combine chicken, cooked broccoli and 1/2 cup Alfredo sauce. Stir. Place a couple spoonfuls of Alfredo sauce in the bottom of a 9x13 cake pan. Place a large spoonful of the chicken/broccoli mixture into each shell. Place filled shells on top of sauce in pan.
Spoon remaining sauce over the top of the shells; sprinkle with 1/2 cup mozzarella cheese.
Bake (uncovered) at 350 degrees for 25 minutes. When done, the cheese sauce will be bubbling, and cheese will be melted on top. Remove pan to wire rack; let shells cool a minute before serving. Transfer shells to individual serving plates and spoon remaining Alfredo sauce over the top. Garnish with dried parsley flakes. Serve and enjoy!

Nutrition Facts

Chicken and Broccoli Alfredo Stuffed Shells

Amount Per Serving (1 serving)

Calories 561 Calories from Fat 360

% Daily Value*

Fat 40g62%

Saturated Fat 23g144%

Cholesterol 268mg89%

Sodium 525mg23%

Potassium 480mg14%

Carbohydrates 8g3%

Sugar 4g4%

Protein 41g82%

Vitamin A 1595IU32%

Vitamin C 29.3mg36%

Calcium 403mg40%

Iron 1.5mg8%

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

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12
Jun
2017

Homemade Catalina Salad Dressing

categories: Sauces and Dressings

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Homemade Catalina Salad Dressing is so easy to make from scratch with only a few ingredients… and it tastes FANTASTIC on a crisp mixed green salad!
I recently made Homemade Catalina Salad Dressing from scratch… it was completely EASY to prepare, and it tastes FANTASTIC on a crisp mixed green salad!

The process was so easy you’re not even going to believe it! I found the recipe through Pinterest, thought it sounded good, and decided to give it a try! I am sure glad I did, because now I can make my own Catalina dressing from home, with only a few simple pantry ingredients! Here’s how completely easy it is to make:

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

Making Homemade Catalina Salad Dressing

Place all the ingredients into a medium-sized bowl and whisk them together very well, until they are completely blended.

Once completely blended, pour the Catalina salad dressing through a funnel into a clean, decorative jar (with a lid). THAT’S IT, folks! How easy is that? NOTE: You can also place the ingredients in a blender and pulse or blend for a minute.

To Serve This Salad Dressing

Remove the homemade Catalina salad dressing from the refrigerator a few minutes before serving. When ready to serve, give it a good shake, then drizzle this delicious dressing over a mixed green salad. Catalina Salad Dressing is also delicious on Taco Salad, too!

The dressing is so good, and it only took a couple of minutes to make, which is shorter than the time it takes me to get to a grocery store and pay much more for a name brand bottle that costs two to three times as much. I like that!

Hope you’ll give this recipe a try. I really think you’ll appreciate the convenience and simplicity of this yummy homemade Catalina dressing on a delicious salad. The recipe can be easily doubled. Thanks for stopping by, and I hope you will come back soon.

Looking For More SALAD DRESSING Recipes?

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

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do 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!
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 fantastic day!

Recipe Source: http://www.littlehouseliving.com/homemade-catalina-salad-dressing-recipe.html#_a5y-p=2956216

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Homemade Catalina Salad Dressing

Prep Time

4 mins

Cook Time

0 mins

Total Time

4 mins

Homemade Catalina Salad Dressing is so easy to make from scratch with only a few ingredients... and it tastes FANTASTIC on a crisp mixed green salad!

Category: Salad Dressing

Cuisine: American

Keyword: Catalina salad dressing

Servings: 16 Tablespoons (approx. 1 cup)

Calories Per Serving: 77 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1/4 cup ketchup
1/4 cup granulated sugar
1/4 cup Apple Cider Vinegar
1/2 teaspoon onion powder
1/2 teaspoon paprika
1/2 Tablespoon Worchestershire sauce
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 cup mild tasting oil

US Customary - Metric

Instructions

METHOD 1: Put all the ingredients in a medium bowl. Whisk until ingredients are thoroughly combined. METHOD 2: Place the ingredients into a blender and process until fully mixed.
Pour into a covered bottle (a funnel makes this easy!) or container . Store in refrigerator. Shake or stir dressing before using.

Recipe Notes

If you use olive oil, you will need to take the salad dressing out of refrigeration about 10 minutes before serving, as the oil solidifies some during refrigeration.

Nutrition Facts

Homemade Catalina Salad Dressing

Amount Per Serving (1 Tablespoon)

Calories 77 Calories from Fat 54

% Daily Value*

Fat 6g9%

Sodium 112mg5%

Potassium 18mg1%

Carbohydrates 4g1%

Sugar 4g4%

Vitamin A 50IU1%

Vitamin C 0.2mg0%

Iron 0.1mg1%

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

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08
Jun
2017

Pan Seared Salmon with Cilantro Lime Sauce

categories: Main Dishes, Seafood

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Pan seared salmon tastes fantastic when paired with a creamy cilantro lime sauce, and this delicious seafood dish can be ready in about 10 minutes!
On my never-ending quest to find great salmon recipes, I recently stumbled upon this super simple and wonderfully delicious recipe for Pan-Seared Salmon with Cilantro Lime Sauce. We really enjoyed the flavors, and I appreciated how easy the salmon was to prepare!

The recipe is as simple as pan-searing seasoned salmon fillets, then drizzling the cooked salmon with a creamy cilantro lime sauce… that’s it! (I told you it was EASY!). The entire recipe can be ready and on the table in just about 10 minutes! How’s THAT for convenience? Here’s how to make this delicious main course:

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

Make The Cilantro Lime Sauce For The Pan Seared Salmon

Take salmon fillets out from refrigeration and let them sit (at room temp.) while you make the cilantro lime sauce. The sauce hardly takes any time at all to prepare.

To make the sauce, place sour cream, chopped green onions, cilantro, garlic, lime juice, sliced garlic, and salt into a food processor or blender. Process the sauce until the cilantro leaves are finely chopped or minced. Set sauce aside while cooking salmon.

Make The Spice Rub For The Salmon Fillets

Place cumin, coriander, cayenne pepper, salt and pepper in a small bowl, and mix well, to combine the spices.

Pat all sides of salmon fillets dry, using a paper towel. Sprinkle spice mixture evenly over both sides of salmon, lightly rubbing spices into the fish as you go. Use all the spice mix.

Cooking The Salmon Fillets

Heat olive oil in a large non-stick skillet on medium-high heat. Once oil is hot, place the salmon fillets gently into the hot skillet (with the top side down). Cook 4 minutes, without moving the salmon. After 4 minutes, the bottom of the salmon should be crispy and golden brown. Carefully turn salmon to other side, and cook for 2-3 minutes (or until cooked through).

Serving Pan Seared Salmon with Cilantro Lime Sauce

Remove the salmon from skillet and transfer to individual serving plates. Drizzle the cilantro lime sauce over the top of the salmon.

Garnish each piece of salmon with a sprig of cilantro. Serve and enjoy the wonderful taste of the fish! See how very easy, quick, and effortless it is to make this tasty main dish?

This would be a great way to serve a healthy meal on a busy evening or after a long day at work… in no time at all. Hope you’ll give this recipe a try. I’m confident you will enjoy it! Thanks for stopping by, and I hope you have a great day. Come back soon for more recipes.

Looking for More SALMON Recipes?

You can find all my recipes in the Recipe Index, located at the top of the page. I have several salmon 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 (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!
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

Recipe Source: http://www.cookingclassy.com/skillet-seared-salmon-with-creamy-cilantro-lime-sauce/

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Pan Seared Salmon with Cilantro Lime Sauce

Prep Time

5 mins

Cook Time

7 mins

Total Time

12 mins

Pan seared salmon tastes fantastic when paired with a creamy cilantro lime sauce, and this delicious seafood dish can be ready in about 10 minutes!

Category: Entree

Cuisine: Southwestern

Keyword: pan seared salmon

Servings: 4 servings

Calories Per Serving: 350 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For salmon:

2 Tablespoons olive oil
4 (6 ounce) skinless salmon fillets (1" thick)
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/8-1/4 teaspoon cayenne pepper (to taste)
1/2 teaspoon salt
1/2 teaspoon black pepper

For Cilantro Lime Sauce:

1/2 cup sour cream
2 green onions , roughly chopped
1/2 cup packed cilantro (mostly leaves)
1½ Tablespoons fresh squeezed lime juice
1 clove garlic , peeled/sliced thinly
1/4 teaspoon salt

US Customary - Metric

Instructions

Take salmon fillets out from refrigeration and let them sit (at room temp.) while you make cilantro lime sauce. To make the sauce, place sour cream, chopped green onions, cilantro, garlic, lime juice, sliced garlic, and salt in a food processor or blender. Process the sauce until the cilantro leaves are finely chopped or minced. Set sauce aside while cooking salmon.
Place cumin, coriander, cayenne pepper, salt and pepper in a small bowl, and mix well, to combine spices. Pat all sides of salmon fillets dry, using a paper towel. Sprinkle spice mixture evenly over both sides of salmon, lightly rubbing spices into the fish as you go. Use all the spice mix.
Heat 2 Tablespoons olive oil in a large non-stick skillet on medium-high heat. Once oil is hot, place the salmon fillets gently into hot skillet (with top side down). Cook 4 minutes, without moving the salmon. After 4 minutes, the bottom of the salmon should be crispy and golden brown. Carefully turn salmon to other side, and cook for 2-3 minutes (or until cooked through).
Remove salmon from skillet and transfer to individual serving plates. Drizzle the cilantro lime sauce over the top of the salmon. Garnish each piece of salmon with a sprig of cilantro. Serve, and enjoy!

Nutrition Facts

Pan Seared Salmon with Cilantro Lime Sauce

Amount Per Serving (1 g)

Calories 350 Calories from Fat 180

% Daily Value*

Fat 20g31%

Saturated Fat 4g25%

Cholesterol 103mg34%

Sodium 534mg23%

Potassium 930mg27%

Carbohydrates 3g1%

Protein 35g70%

Vitamin A 385IU8%

Vitamin C 3.9mg5%

Calcium 70mg7%

Iron 1.8mg10%

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

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05
Jun
2017

Coconut Candied Cashews

categories: Appetizers

184 Shares

Coconut Candied Cashews are a terrific appetizer for any event! Cashews with coconut oil, coconut milk, sugar, and coconut flakes are baked to yummy perfection!

Looking a great tasting snack that doesn’t take a lot of work? How about these delicious Coconut Candied Cashews? They are easy to make, and will be an instant hit at any gathering where snacking is involved!

I found the original recipe for these candied cashews (Trader Joe’s inspired) on Pinterest, and thought they sounded wonderful! The recipe is very straightforward, easy to make, and the results are amazingly delicious! Now the only problem I have had is STAYING OUT OF THEM, because they are soooo good!

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

How To Make Coconut Candied Cashews

Begin by putting the cashews in a large bowl. Melt the coconut oil and pour it over the cashews. Stir, to coat.

Whisk the canned coconut milk until fully blended, then pour 1/4 cup of it over the cashews. Stir again, to coat the cashews.

Add the granulated sugar. Stir, to fully coat cashews.

Bake The Coconut Candied Cashews

Place a silicone liner onto a 9×13 baking sheet. Gently spread the cashews out on the sheet. Bake cashews at 300 degrees for 10 minutes. Remove from oven. Stir. Spread out cashews.

Put back into oven and bake for 10 additional minutes. Remove from oven. Stir. Spread out cashews. Put cashews back into oven and bake for 5 minutes. Remove from oven. NOTE: During last 5 minutes of baking, pulse coconut flakes 7-9 times in a food processor until the flakes become fine, for next step).

Sprinkle the finely processed coconut flakes over the cashews. Stir well, to coat the cashews. Spread the cashews back out on the baking sheet. Place the pan back into oven and bake for 10 more minutes.

After The Coconut Candied Cashews Have Baked

The cashews will be done after 10 minutes OR when all of the syrupy liquid is gone from sheet. Carefully remove hot pan from oven. Let the coconut candied cashews sit, until they have cooled to room temperature. Once cool, separate any cashews that might have clumped together.

Ready To Serve!

Once the cashews have cooled to room temperature and the coating has firmed up, they are ready to serve. Offer coconut candied cashews to your family or guests on a pretty serving plate or in a bowl… and watch just how fast they disappear!!! They are so very good!

Hope you will give this fun snack of coconut candied cashews a try. It really only took a few minutes to get them in the oven, then the only effort (if you can even call it “effort”) made was just keeping them stirred as they baked. Easy Peasy!

Looking For More APPETIZER Recipes?

You can find all of my recipes in the Recipe Index, located at the top of the page. I have a variety of delicious appetizer 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 (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!
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

Recipe Source: http://www.dessertnowdinnerlater.com/coconut-cashews/

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Coconut Candied Cashews

Prep Time

5 mins

Cook Time

35 mins

Total Time

40 mins

Coconut Candied Cashews are a terrific appetizer for any event! Cashews with coconut oil, coconut milk, sugar, and coconut flakes are baked to yummy perfection!

Category: Appetizer/Snack

Cuisine: American

Keyword: coconut candied cashews

Servings: 12 (¼ cup) servings (3 C. total)

Calories Per Serving: 246 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

3 cups cashew halves (Used roasted/salted cashews for salty/sweet balance)
1 Tablespoon coconut oil , melted
1/4 cup coconut milk (from a can)
1/2 cup granulated sugar
1/2 cup sweetened coconut flakes

US Customary - Metric

Instructions

Begin by putting cashews into a large bowl. Melt coconut oil and pour it over cashews. Stir, to coat.
Whisk the canned coconut milk until fully blended, then pour 1/4 cup of it over the cashews. Stir again, to coat the cashews. Add granulated sugar. Stir, to fully coat.
Place a silicone liner onto a 9x13 baking sheet. Spread cashews out on the sheet. Bake cashews at 300 degrees for 10 minutes. Remove from oven. Stir. Spread out cashews. Put back into oven and bake for 10 additional minutes. Remove from oven. Stir. Spread out cashews. Put cashews back into oven and bake for 5 minutes. Remove from oven. (NOTE: During last 5 minutes of baking, pulse coconut flakes 7-9 times in a food processor until the flakes become fine, for next step).
Sprinkle finely processed coconut flakes over cashews. Stir well, to coat the cashews. Spread cashews back out on baking sheet. Place in oven and bake 10 minutes more.
The cashews will be done after 10 minutes OR when all of the syrupy liquid is gone from sheet. Carefully remove hot pan from oven. Let cashews sit until cooled to room temperature. Separate any cashews that might have clumped together. Once cashews have cooled to room temperature and coating has firmed up, they're ready to serve. Store in covered container.

Nutrition Facts

Coconut Candied Cashews

Amount Per Serving

Calories 246 Calories from Fat 153

% Daily Value*

Fat 17g26%

Saturated Fat 5g31%

Sodium 14mg1%

Potassium 235mg7%

Carbohydrates 20g7%

Fiber 1g4%

Sugar 11g12%

Protein 6g12%

Vitamin C 0.2mg0%

Calcium 13mg1%

Iron 2.4mg13%

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

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02
Jun
2017

Pineapple Coconut Shrimp Kabobs

categories: For The BBQ Grill, Main Dishes, Seafood

193 Shares

Pineapple coconut shrimp kabobs (marinated in coconut milk and citrus sauce), are grilled on skewers and taste fantastic!
I recently made Pineapple Coconut Shrimp Kabobs to serve alongside some grilled tri-tip we had for dinner! Hooray for homemade surf and turf! The large shrimp (marinated in a coconut milk and citrus sauce), pineapple chunks, and red and green bell peppers are cooked on skewers on the BBQ grill and taste fantastic!

The “recipe” is very easy to prepare. The shrimp will need to marinate in a coconut milk citrus sauce for at least 1-2 hours. I made the citrus sauce (marinade) up early in the day, and let the shrimp marinate in the refrigerator until I was ready for dinner.

When ready to cook, all you will need to do is thread the skewers and cook the dish. The pineapple coconut shrimp kabobs only take about 10 minutes to assemble, and 5 minutes to cook on the grill.

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

How To Make Pineapple Coconut Shrimp Kabobs

Here’s how to make these delicious kabobs: Place the canned coconut milk (stir it well), Tabasco sauce, soy sauce, orange juice and lime juice in a medium-sized bowl. Stir to combine. TIP: Reserve a little bit of the citrus sauce in a separate cup to brush on the kabobs while grilling, if desired).

Add the peeled and deveined shrimp; turn to completely coat shrimp with sauce. Cover and refrigerate for 1-2 hours (or more), turning shrimp occasionally. I cut the recipe in half since it was only for my husband and I, so my photos will reflect that.

Pan-Sear The Bell Peppers

Tip – I pan-seared the bell pepper pieces in a medium-high heat “dry” skillet (no oil) before threading them onto the skewers. This an optional step (only took 3-4 minutes).

Because the shrimp cook so very quickly once added to the grill, I like to have the peppers cooked just a bit BEFORE they go on to the grill. This helps helps the bell peppers get cooked through so they are not totally crispy when served.

You can use metal skewers for the kabobs, but if you will be using wooden skewers, be sure to soak them in water for at least half an hour. Soak them before threading the shrimp, fruit, veggies, etc., so they won’t catch fire on the grill.

Assemble And Grill The Kabobs

Remove the shrimp from the marinade , and thread the skewers. Alternate the shrimp with red and green bell peppers and pineapple chunks for nice colorful kabobs.

Heat BBQ grill up to a medium-high heat. Brush the grill grate with a little oil, then put the kabobs directly onto the hot grill. Cook the kabobs for 3 minutes, brushing with the reserved sauce, if desired.

Turn the skewers over and cook the other side of the kabobs for 2-3 minutes, until shrimp turn pink and are cooked through.

Serve The Pineapple Coconut Shrimp Kabobs

When the shrimp are done, remove skewers from grill and place onto serving plate. If desired, garnish the serving plate with chopped fresh cilantro leaves and sliced green onions.

Serve with the shrimp still on the skewers, or remove food from skewer (your choice) and serve while hot.

These pineapple coconut shrimp kabobs are extremely easy to prepare. They are also light in calories, colorful on the plate, and taste really, really good! I hope you will consider trying this recipe, and trust you will enjoy it, as we did!

Looking For More KABOB Recipes?

You can find ALL my recipes in the Recipe Index, located at the top of the page. I have some wonderful kabob recipes you’ll 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!
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

Recipe Source: http://www.wellplated.com/coconut-pineapple-shrimp-skewers/

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Pineapple Coconut Shrimp Kabobs

Prep Time

20 mins

Cook Time

5 mins

Total Time

25 mins

Pineapple coconut shrimp kabobs (marinated in coconut milk and citrus sauce), are grilled on skewers and taste fantastic!

Category: Dinner, Entree

Cuisine: American

Keyword: pineapple coconut shrimp kabobs

Servings: 4 Servings (1 skewer each)

Calories Per Serving: 229 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For Citrus Marinade:

1/2 cup coconut milk
4 teaspoons Tabasco Original Red Sauce
2 teaspoons soy sauce
1/4 cup fresh squeezed orange juice
1/4 cup fresh squeezed lime juice (approx. 2 limes)

For Kabobs:

1 pound large (31-40 count) shrimp, peeled/deveined (fresh or frozen)
3/4 pound 1 inch pineapple chunks (fresh or canned)
Red and green bell peppers (seeded, cut into 1-2 inch chunks)
Oil , for grilling
Fresh chopped green onion , for garnish
Fresh chopped cilantro , for garnish

US Customary - Metric

Instructions

Place canned coconut milk (stir it well), Tabasco sauce, soy sauce, orange juice and lime juice in a medium-sized bowl. Stir well, to combine. Reserve a little bit of the citrus marinade in separate cup to brush on the kabobs while grilling.
Add peeled and deveined shrimp to medium bowl with marinade; turn to completely coat. Cover and refrigerate for 1-2 hours (or more, if desired), turning the shrimp occasionally.
If desired, pan-sear bell pepper pieces in a medium-high heat "dry" skillet (no oil) before threading them onto the skewers (optional - cook about 3 minutes). It helps to do this BEFORE the peppers go on the grill, to ensure they are cooked through, since the shrimp cook so quickly.
Remove shrimp from marinade and thread the skewers, alternating the shrimp with red and green bell peppers and pineapple chunks. Heat BBQ grill to a medium-high heat level. Lightly brush the grill with oil, then put the kabobs onto the grill. Cook the kabobs for 3 minutes, brushing with the reserved sauce. Turn the skewers over and cook the other side of the kabobs for 2-3 minutes, until shrimp turn pink and are cooked through. When the shrimp are done, remove skewers from grill and place onto serving platter. Garnish the serving platter with sliced green onions and chopped fresh cilantro leaves. Serve kabobs still on the skewers, OR remove/slide food from skewers onto individual plates and serve while hot. Enjoy!

Recipe Notes

I used metal skewers for the kabobs, but if you will be using wooden skewers, be sure to soak them in water for at least half an hour before threading the shrimp, fruit, veggies, etc., so they won't catch fire on the grill.
Note: If using canned coconut milk (as I did), you will have some extra. It freezes well, so you can save it to use on another recipe or the next time you make THIS recipe!

Nutrition Facts

Pineapple Coconut Shrimp Kabobs

Amount Per Serving (1 skewer)

Calories 229 Calories from Fat 63

% Daily Value*

Fat 7g11%

Saturated Fat 5g31%

Cholesterol 285mg95%

Sodium 1160mg50%

Potassium 325mg9%

Carbohydrates 16g5%

Fiber 1g4%

Sugar 10g11%

Protein 24g48%

Vitamin A 560IU11%

Vitamin C 80.1mg97%

Calcium 181mg18%

Iron 3.7mg21%

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

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30
May
2017

Swiss Chard with Bacon and Mushrooms

categories: Bacon, Side Dishes, Vegetable Dishes

29 Shares

You’re going to enjoy Swiss Chard with Bacon and Mushrooms! This flavorful vegetable side dish also has onions and garlic, and is ready in under 20 minutes!
I started growing rainbow chard in my garden several years ago, so I enjoy trying new ways to prepare it. Recently I cooked Swiss Chard with bacon and mushrooms, red onion, and garlic as a side dish for dinner, and was very pleased with the results. The addition of bacon, mushrooms, onion and garlic to Swiss chard made this quite a flavorful vegetable dish!

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

What Is Swiss Chard?

Swiss chard is a leafy green vegetable that has been around for centuries. The chard develops large stalks, once mature. The leaves can be green or slightly red, and the stalks can vary in color, such as white, yellow or red. The leaves are very nutritious, and fresh young leaves can be eaten raw in salads.

For this recipe I used red chard, and did not use a published recipe. I used only my ideas for what might taste good paired with this veggie I grew in our backyard garden.

Prepare The Bacon

Stack bacon pieces on top of each other. Using a sharp knife, slice bacon into thin strips. Place bacon pieces (sliced) into a large skillet. Cook on medium-high heat, stirring occasionally, until bacon pieces begin to brown (3-4 minutes).

Leave all bacon grease in the skillet (this photo is from another recipe, but shows how I slice the bacon for quick cooking).

Cook The Swiss Chard

Add chard stems, sliced mushrooms and chopped red onion to the bacon and bacon drippings in the skillet. Continue to cook until chard stems become slightly tender (3-4 mins). Now add the chopped chard leaves, and stir to combine. Continue to cook on medium heat, stirring occasionally, until leaves have wilted and are cooked through (2-3 minutes).

Add minced garlic and stir to combine. Cook for 1 minute, being careful to not burn the garlic. Add salt and pepper, to taste.

Time To Eat Swiss Chard With Bacon And Mushrooms

Serve this Swiss chard immediately, while hot. It is a simple side dish to prepare that will compliment a variety of main dishes.

I cut the Swiss Chard stalks into fairly large slices as you can see from the photos, so if you prefer smaller bites, slice them to the thickness you prefer. Some folks prefer to leave the stalks out and only cook the leaves… whatever your preference is, GREAT!

Hope you will consider trying this recipe, and as always, I sincerely trust you will enjoy it! If you enjoy Swiss chard, be sure to check out my recipe for Swiss Chard with Onions and Garlic!

Looking For More Veggie Side Dish Recipes?

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

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do 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!
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!

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Swiss Chard with Bacon and Mushrooms

Prep Time

5 mins

Cook Time

12 mins

Total Time

17 mins

You're going to enjoy Swiss Chard with Bacon and Mushrooms! This flavorful vegetable side dish also has onions and garlic, and is ready in under 20 minutes!

Category: Vegetable Dish

Cuisine: American

Keyword: swiss chard

Servings: 4 servings

Calories Per Serving: 210 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

4-5 slices bacon , (cut into thin pieces before cooking)
8-10 mushrooms , sliced thin
1/4 cup red onion , chopped
3 Tablespoons bacon grease (approx. from cooked bacon)
1 head Swiss chard (I used red chard), chopped and divided (stems separated from leaves)
1 teaspoon minced garlic
Salt and Pepper to taste

US Customary - Metric

Instructions

Stack bacon pieces on top of each other. Using a sharp knife, slice into thin strips. Place bacon pieces (sliced) into a large skillet. Cook on medium-high heat, stirring occasionally, until bacon pieces begin to brown (3-4 minutes). Leave all bacon grease in the skillet.
Add chard stems, sliced mushrooms and chopped red onion. Continue to cook until chard stems become slightly tender (3-4 mins).
Add chopped chard leaves, and stir to combine. Continue to cook on medium heat, stirring occasionally, until leaves have wilted and are cooked through (2-3 minutes).
Add minced garlic and stir to combine. Cook for 1 minute, being careful to not burn the garlic.
Add salt and pepper to taste, then serve while hot.

Nutrition Facts

Swiss Chard with Bacon and Mushrooms

Amount Per Serving (1 serving)

Calories 210 Calories from Fat 171

% Daily Value*

Fat 19g29%

Saturated Fat 7g44%

Cholesterol 24mg8%

Sodium 332mg14%

Potassium 455mg13%

Carbohydrates 4g1%

Fiber 1g4%

Sugar 1g1%

Protein 5g10%

Vitamin A 4585IU92%

Vitamin C 23.6mg29%

Calcium 38mg4%

Iron 1.6mg9%

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

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25
May
2017

EASY CHEESY Penne Pasta And Spinach Bake

categories: Italian, Main Dishes, Pasta

18 Shares

This EASY CHEESY Penne Pasta Spinach Bake may not be the poster child for “Good-Looking” meals, but what it lacks in looks, it makes up for in TASTE! This meatless pasta dish, with three Italian cheeses, tastes wonderful, and is incredibly easy to prepare!
I came up with this simple penne pasta spinach bake recipe one day while brainstorming what to make for dinner. After taking stock of what I had in my refrigerator and pantry, I decided to make this recipe using what I already had in the house. The results? A really good, SIMPLE to prepare meal!

Since I was creating a meal off the top of my head, I didn’t document the process too well with photos. So these photos are just to give you an idea… trust me, the meal tastes a LOT better than it looks in these pictures.

How Is The Penne Pasta Spinach Bake Made?

The recipe is very straightforward. Penne pasta is cooked and drained. Spaghetti sauce (your choice-homemade or store-bought), mozzarella, Parmesan, ricotta, garlic powder and fresh spinach are added and mixed in.

The penne pasta spinach bake is then placed into a 9×13 pan that has been sprayed with a non-stick spray.

The penne pasta spinach bake is then topped with additional mozzarella cheese and Parmesan cheese.

Time To Cook The Penne Pasta Spinach Bake!

Bake the pasta dish (covered with aluminum foil) for 20 minutes. Remove foil and continue baking for 5 more minutes (uncovered). That’s it!

Serve the penne pasta spinach bake hot… and enjoy! It may not be the most “appetizing” looking photo I’ve ever taken, but it really does taste GOOD!

Hope you will give this recipe a try! It is filling, filled with flavor, and is a cinch to prepare! The leftovers were good, too!

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!
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

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EASY CHEESY Penne Pasta And Spinach Bake

Prep Time

15 mins

Cook Time

25 mins

Total Time

40 mins

Penne Pasta is baked with spaghetti sauce, three cheeses, and fresh spinach in this easy, tasty, and filling casserole.

Category: Casserole

Cuisine: Italian

Keyword: penne pasta spinach bake

Servings: 4 -6 servings

Calories Per Serving: 391 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

3/4 pound penne pasta
16 ounces Marinara sauce (approx. - homemade or use a jar of sauce-need enough for 4 servings)
1 cup grated mozzarella
1/2 cup grated Parmesan cheese
1/2 cup Ricotta cheese
1/2 teaspoon garlic powder
1½ cups chopped fresh spinach
Additional Mozzarella and Parmesan cheese for topping casserole (approx.1/4 cup each)

US Customary - Metric

Instructions

Preheat oven to 350 degrees. Spray a 9x13 pan with non-stick spray.
Cook pasta according to package directions. Drain. Place pasta in large mixing bowl.
Add spaghetti sauce, mozzarella, Parmesan and ricotta cheeses, fresh chopped spinach, plus garlic powder. Stir into pasta until ingredients are fully coated and combined.
Pour pasta into prepared 9x13 pan. Add additional mozzarella and Parmesan cheeses to top.
Cover pan with aluminum foil and bake at 350 degrees for 20 minutes. Remove foil and cook for 5 more minutes. Remove pan from oven and serve pasta immediately.

Recipe Notes

Number of servings will depend on the size portion you serve.

Nutrition Facts

EASY CHEESY Penne Pasta And Spinach Bake

Amount Per Serving (1 serving)

Calories 391 Calories from Fat 108

% Daily Value*

Fat 12g18%

Saturated Fat 7g44%

Cholesterol 38mg13%

Sodium 800mg35%

Potassium 472mg13%

Carbohydrates 48g16%

Fiber 3g13%

Sugar 5g6%

Protein 21g42%

Vitamin A 1385IU28%

Vitamin C 7.4mg9%

Calcium 357mg36%

Iron 2mg11%

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

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22
May
2017

One Pan Greek Chicken And Orzo

categories: Chicken, Main Dishes

260 Shares

Greek Chicken and Orzo is made in one pan, and is ready in 30 minutes, with thighs, orzo pasta, classic seasonings, kalamata olives and feta cheese.
If you enjoy the convenience of one pot meals, and want something you can make in about half an hour, I’m sure you will LOVE this recipe for One Pan Greek Chicken And Orzo. It’s a delicious, one pan meal that is a delicious, and flavor-filled dish.

My husband and I just returned from a week’s vacation in Hawaii. Truthfully, I wasn’t too thrilled about preparing dinner, after being spoiled by eating out for a week! I found this easy recipe for Greek chicken and orzo from Joanna Cismaru on Pinterest, and decided to try it!

I’m sure glad I did, because we loved this meal! Pan-seared, lightly seasoned chicken thighs cook alongside orzo pasta in white wine and chicken broth, then are topped with kalamata olives, crumbled feta cheese, fresh parsley, lemon wedges, and served. YUM!

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

Prepare And Brown The Chicken

Mix together all-purpose flour, smoked paprika, garlic powder, salt and black pepper in a medium bowl.
Pat the chicken thighs dry using a paper towel. Dredge chicken thighs in the seasoned flour mixture, coating all sides.
Heat 1 Tablespoon olive oil in a large skillet (on medium-high heat). Carefully add the chicken thighs to hot oil. Cook them for 4 minutes, without moving them in skillet.
Flip the chicken over and cook the other side for 3-4 minutes until crispy and well-browned.

Remove the browned chicken to a plate and let it rest. Don’t worry if it’s not all the way done – the chicken will finish cooking later with the rest of the ingredients!

Cook The Veggies And Orzo Pasta

Add 1 Tablespoon of olive oil back into the skillet you cooked the chicken in. Turn the heat to medium, and then add the chopped onion, minced garlic, red pepper flakes, thyme and oregano. Stir, and cook for this mixture for 1 minute, then add salt and pepper to lightly season.

Pour the uncooked orzo into the pan with the onions, etc..

Add White Wine And Chicken Broth To The Pan

Add the white wine and chicken broth and stir, to combine these ingredients. Once the ingredients are stirred, bring the liquid to a boil, and reduce the heat down to medium.

Add The Chicken Back Into The Pan

Place the chicken thighs into the skillet on top of the orzo, and cover skillet with a lid. Cook the chicken and orzo for 10 minutes (or until the orzo is fully cooked).

Garnish The Greek Chicken and Orzo Before Serving

Remove the skillet from the heat, and remove the lid. Add the kalamata olives, crumbled feta cheese, chopped fresh parsley, and lemon wedges to the dish as a garnish.

Serve The Greek Chicken and Orzo

Serve this delicious Greek chicken and orzo, and ENJOY! This dish not only looks good, it tastes great! The orzo is seasoned perfectly, and the chicken is juicy and delicious! Note: The recipe as written, serves 4 (two thighs per serving). When I prepared this meal, I cut the recipe in half, since it was just my husband and I eating it!)

We really, really enjoyed this dish, and I know it will be made again and again in our home. It truly did only take 30 minutes, from start to finish! What a perfect dinner for those crazy busy evenings when you want something delicious for dinner, but don’t want to take too long to fuss over it!

I really hope you will consider trying this wonderful chicken “one pan wonder” recipe! My hope is that you find it just as delicious as we did! Have a wonderful day, and make the most out of each minute you’ve been given!

Looking For More CHICKEN Recipes?

You can find ALL my recipes in the Recipe Index, located at the top of the page. I have LOTS of delicious chicken recipes to check out, 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!
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

Recipe Source: http://www.jocooks.com/recipes/one-pot-greek-chicken-orzo/

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One Pan Greek Chicken And Orzo

Prep Time

10 mins

Cook Time

20 mins

Total Time

30 mins

Greek Chicken and Orzo is made in one pan, and is ready in 30 minutes, with thighs, orzo pasta, classic seasonings, kalamata olives and feta cheese.

Category: Entree

Cuisine: Greek

Keyword: Greek chicken and orzo

Servings: 8 servings (1 thigh per serving)

Calories Per Serving: 484 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1/2 cup all purpose flour
1 Tablespoon smoked paprika
1 teaspoon garlic powder
Salt & Pepper , to taste (approx. 1/4 teaspoon of each)
8 chicken thighs (boneless, skinless)
2 Tablespoons olive oil , divided
1 large white onion , chopped
3 cloves garlic , minced
1/4 teaspoon red pepper flakes
1 Tablespoon fresh thyme , chopped
1/2 Tablespoon dried oregano
1½ cups orzo pasta (uncooked)
1 cup white wine
2 cups chicken broth
3/4 cup kalamata olives (pitted and drained - room temp)
1/4 cup feta cheese , crumbled (room temp)
2 Tablespoons fresh parsley , chopped
1/2 lemon , sliced into wedges

US Customary - Metric

Instructions

Mix together all-purpose flour, smoked paprika, garlic powder, salt and black pepper in a medium bowl. Pat chicken thighs dry using a paper towel. Dredge chicken thighs in the seasoned flour mixture, coating all sides.
Heat 1 Tablespoon olive oil in a large skillet (on medium-high heat). Carefully add chicken thighs to hot oil. Cook them for 4 minutes, without moving them in skillet. Flip chicken over and cook the other side for 3-4 minutes until crispy and well-browned. Remove chicken to a plate and let rest. (Don't worry if it's not all the way done - the chicken will finish cooking later!).
Add 1 Tablespoon olive oil back into the skillet you cooked the chicken in and turn heat to medium. Add chopped onion, minced garlic, red pepper flakes, thyme and oregano. Stir, and cook for 1 minute. Add salt and pepper to lightly season.
Pour in the uncooked orzo. Pour in the white wine and the chicken broth, then stir to combine ingredients. Once the ingredients are stirred, bring liquid to a boil, then reduce the heat down to medium. Place the chicken thighs into the skillet on top of the orzo. Cover skillet with a lid; cook for 10 minutes (or until the orzo is fully cooked).
Remove skillet from heat; remove lid. Add kalamata olives, crumbled feta cheese, chopped fresh parsley, and lemon wedges to the skillet as garnish. Serve, and enjoy!

Recipe Notes

Don't have boneless chicken thighs? Use chicken thighs with bones, but cook chicken about 1 minute longer per side when pan-searing.

Nutrition Facts

One Pan Greek Chicken And Orzo

Amount Per Serving (1 thigh)

Calories 484 Calories from Fat 234

% Daily Value*

Fat 26g40%

Saturated Fat 6g38%

Cholesterol 114mg38%

Sodium 558mg24%

Potassium 445mg13%

Carbohydrates 32g11%

Fiber 2g8%

Sugar 2g2%

Protein 24g48%

Vitamin A 735IU15%

Vitamin C 11.8mg14%

Calcium 70mg7%

Iron 2.4mg13%

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

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18
May
2017

Strawberry Cheesecake Ice Cream

categories: Desserts, Ice Cream/Frozen Treats

126 Shares

It’s easy to make delicious, fresh homemade strawberry cheesecake ice cream, with an ice cream maker and only a few common ingredients!
I love cheesecake, and I love strawberries. Believe it or not, I also love cheesecake with strawberry topping! So it stands to reason that I would also love homemade Strawberry Cheesecake Ice Cream!

It’s fun making homemade ice cream in my little electric ice cream maker that I received several years ago for my birthday. The kind I have is perfect for a quick batch… no ice cubes and no salt to freeze it.

It just sits on my kitchen counter waiting patiently for me. I pour in the ice cream mixture and a little over 20 minutes later… boom… ice cream! It’s fun (and dangerous) to be able to make homemade ice cream, even when it’s snowing or pouring down rain outside.

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

How I Came Up With Recipe

This recipe for strawberry cheesecake ice cream is an easy recipe I tried one summer while experimenting with a LOT of ice cream recipes. For this recipe I added in a few ingredients that I thought would make a great ice cream to my standard vanilla base.

Did I mention that I ate all the different kinds of ice cream I made that summer? Well… SOMEONE had to do it. Heh heh heh. This recipe for Strawberry Cheesecake ice cream tasted great, and is very simple to make. Here’s how:

How To Make Strawberry Cheesecake Ice Cream

Place cleaned, stemmed, cored and sliced fresh strawberries, sugar and lemon juice into a blender. Blend on high until mixture is pureed. Add 8 ounces of room temperature cream cheese (cut into chunks) to the liquid. Blend again until mixture is well pureed.

Transfer the strawberry/cream cheese mixture to a large bowl. Stir in whipping cream, milk, and vanilla extract, to fully combine. This is you strawberry cheesecake ice cream base.

Pour the ice cream mixture into the cannister of an ice cream machine. Freeze, per manufacturer instructions until done. My beloved ice cream machine takes just over 20 minutes to freeze to soft-serve consistency.

The strawberry cheesecake ice cream is ready to eat right then and there, but I suggest transferring ice cream to a freezable container with a lid, and freeze for 2-3 additional hours to firm ice cream up to a more “scoopable” consistency.

That’s it! When the ice cream is done, grab a big ol’ scoop, plop down into the nearest chair and enjoy this delicious strawberry cheesecake ice cream. Sure hope you enjoy it… we sure do!

Looking For More HOMEMADE ICE CREAM Recipes?

You can find all of my recipes in the Recipe Index, located at the top of the page. I have many ice cream 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 (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!
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

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Strawberry Cheesecake Ice Cream

Prep Time

30 mins

Cook Time

0 mins

Total Time

30 mins

It's easy to make delicious, fresh homemade strawberry cheesecake ice cream, with an ice cream maker and only a few common ingredients!

Category: Dessert

Cuisine: American

Keyword: strawberry cheesecake ice cream

Servings: 10 (1/2 cup servings)

Calories Per Serving: 203 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

2 cups fresh strawberries , de-stemmed, cored, sliced
3/4 cup granulated sugar
2 teaspoons fresh lemon juice
8 ounces cream cheese (room temp)
1 cup whipping cream
1/2 cup whole milk
1 teaspoon vanilla extract

US Customary - Metric

Instructions

Combine strawberries, sugar and lemon juice in blender. Blend until mixture is smooth and pureed.
Cut softened cream cheese into chunks and add to blender. Blend until smooth. Transfer fruit puree into a large mixing bowl.
Stir in whipping cream, milk and vanilla until blended.
Pour ingredients into freezer cannister of ice cream machine and freeze according to manufacturer instructions (usually between 20 and 25 minutes).
When done, transfer ice cream to a covered freezer container and place in freezer for 2-3 hours to firm up to a scoopable consistency.
Serve, and enjoy!

Nutrition Facts

Strawberry Cheesecake Ice Cream

Amount Per Serving (1 (1/2 cup serving))

Calories 203 Calories from Fat 108

% Daily Value*

Fat 12g18%

Saturated Fat 7g44%

Cholesterol 46mg15%

Sodium 121mg5%

Potassium 134mg4%

Carbohydrates 20g7%

Sugar 18g20%

Protein 2g4%

Vitamin A 495IU10%

Vitamin C 17.5mg21%

Calcium 67mg7%

Iron 0.2mg1%

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

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16
May
2017

Swordfish In Lemon Garlic Sauce

categories: Main Dishes, Seafood

483 Shares

Swordfish fillets in lemon garlic sauce are pan-seared, then baked fish fillets. They’re served, glazed with an easy lemon garlic sauce!

Looking for an easy and flavorful way to cook swordfish that doesn’t involve an outdoor BBQ grill? Here’s a very simple way to make Swordfish In Lemon Garlic Sauce! This seafood dish is really quite simple to prepare, and tastes wonderful with the addition of the yummy butter, wine, garlic and lemon sauce on top! Here’s how to make this simple dish:

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

Pan-Sear Swordfish Fillets

Preheat your oven to 400 degrees. Heat olive oil in a large, OVEN-PROOF skillet until very hot (but not smoking). Add lightly seasoned swordfish fillets (at room temperature) to the hot oil. Cook the fish for 2-3 minutes, until golden brown on bottom. Turn the swordfish fillets over and cook the other side for 2-3 minutes.

Bake The Pan-Seared Swordfish

Place the ovenproof skillet and swordfish into a preheated oven. Continue to bake the fish for 7-12 minutes (time will vary based on thickness of swordfish). Begin checking on the fish after 6 minutes have passed. Once the fish flakes easily with a fork, it is ready. TIP: While the fish is baking, prepare the easy lemon garlic sauce.

Make The Lemon Garlic Sauce

While the swordfish is in oven, make the lemon garlic sauce. Place butter and olive oil in a small skillet. Heat over low heat until the butter is melted. Add the minced garlic and red pepper flakes. Stir and cook this on very low heat for about 1 minute (being careful NOT to burn the garlic).

Add the white wine to the skillet, and using medium heat, bring the liquid to a simmer. Cook the lemon garlic sauce for 3 minutes, stirring often. The liquid will reduce a bit in volume, and the alcohol will cook off during this time.

Remove the skillet from the heat. Add lemon juice and finely grated fresh lemon zest, and stir to combine. The lemon garlic sauce will smell really good at this point.

Time To Serve The Swordfish In Lemon Garlic Sauce!

Transfer the baked swordfish out of the skillet and onto serving plates. Spoon the lemon garlic sauce over the top of the fish, and serve it, garnished with parsley, (if desired). Grab a fork and dive into this delicious swordfish in lemon garlic sauce!

I love seafood grilled outdoors on our BBQ, but as is the case often here in Oregon, the rain prevents that many times. It’s nice to have this simple alternative cooking method for enjoying a wonderful piece of swordfish cooked right in the ol’ kitchen! Have a great day.

Looking For More SEAFOOD Recipes?

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

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do 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!
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

Recipe Source: www.superseafoodrecipes.com/swordfish-recipe-with-lemon-garlic-sauce.html

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Swordfish In Lemon Garlic Sauce

Prep Time

5 mins

Cook Time

15 mins

Total Time

20 mins

Swordfish fillets are pan-seared, then finish cooking in an oven. They're served, glazed with an easy to make, delicious lemon garlic sauce!

Category: Entree

Cuisine: American

Keyword: swordfish

Servings: 2 servings (5 ounces each)

Calories Per Serving: 537 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

10 ounces swordfish steaks (2- 5 ounce pieces at least 1 inch thick)
3 Tablespoons olive oil
Salt and black pepper

For Lemon Garlic Sauce:

2 Tablespoons butter
2 Tablespoons olive oil
8 cloves garlic , minced
1/4 teaspoon red pepper flakes
1/2 cup dry white wine
Grated zest from 1 large lemon
2 Tablespoons fresh squeezed lemon juice
2 Tablespoons chopped parsley (for garnish-optional)

US Customary - Metric

Instructions

Preheat oven to 400 degrees. Let swordfish come to room temperature for 30 minutes before cooking. Pat fish really dry with a paper towel, then lightly season with salt and pepper.
Heat olive oil in a large, OVEN-PROOF skillet until very hot (but not smoking). Carefully add swordfish fillets to skillet. Cook for 2-3 minutes, until golden brown on bottom. Turn fish over and cook the other side 2-3 minutes, as well. Place skillet (and swordfish) into hot oven. Bake swordfish for between 7 and 12 minutes (time will vary based on thickness of swordfish). Begin checking fish after 6 minutes have passed. Once the fish flakes easily with a fork, it will be ready.
While swordfish is baking, make the lemon garlic sauce. Place butter and olive oil in a small skillet. Cook on low heat until butter is melted. Add minced garlic and red pepper flakes. Stir and cook mixture on very low heat for about a minute (being careful NOT to burn the garlic).
Add white wine to the skillet, and using medium heat, bring the liquid to a simmer. Cook the sauce for 3 minutes, stirring often. The liquid will reduce a bit in volume as it cooks.
Remove sauce from heat. Add lemon juice and finely grated fresh lemon zest. Stir to combine.
Transfer cooked swordfish to serving plate. Spoon the lemon garlic sauce over the top of the fish, and garnish with parsley, if desired.

Nutrition Facts

Swordfish In Lemon Garlic Sauce

Amount Per Serving (1 5 ounce piece)

Calories 537 Calories from Fat 342

% Daily Value*

Fat 38g58%

Saturated Fat 11g69%

Cholesterol 123mg41%

Sodium 246mg11%

Potassium 705mg20%

Carbohydrates 7g2%

Sugar 1g1%

Protein 29g58%

Vitamin A 930IU19%

Vitamin C 18.7mg23%

Calcium 40mg4%

Iron 1.2mg7%

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

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