Sep
2023

Parmesan Crumb Sugar Snap Peas

categories: Vegetable Dishes
5 Shares
Pin5
Share
Tweet
Yum
Email

Parmesan Crumb Sugar Snap Peas is an easy veggie dish, with sugar snap peas topped with buttery toasted Parmesan, lemon and herb breadcrumbs.
Parmesan Crumb Sugar Snap Peas is an easy veggie dish, with sugar snap peas topped with buttery toasted Parmesan, lemon and herb breadcrumbs.

Today I want to share a recipe I found in one of my food magazines about 3 years ago. After making a few changes to the original recipe, the result was this absolutely delicious vegetable side dish!

This recipe for Parmesan crumb sugar snap peas is super easy to make, takes only a few minutes, and tastes great!

The sugar snap peas are a perfect vegetable dish to serve with a variety of meats. I think you’ll be surprised how delicious sugar snap peas are, when paired with a savory breadcrumb topping. Here’s how to make this dish.

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

Sugar Snap Peas

The main ingredient in this dish is sugar snap peas. I am fortunate to be able to grow them in our little raised bed garden and pots in our backyard.

For this recipe I use fresh sugar snap peas, but a bag of frozen sugar snap peas will also work in a pinch, when fresh ones are not easily accessible (or out of season).

Sugar snap peas growing in our backyard raised bed garden.

Prepare The Sugar Snap Peas

If using fresh sugar snap peas, you will need to remove the stem ends (and discard them) before cooking.

Boil the sugar snap peas in water for 3-4 minutes, or until they become crisp-tender.

If using frozen sugar snap peas, cook according to package instructions, or until they become crisp-tender.

Fresh sugar snap peas need to have the stem ends removed before cooking.The sugar snap peas are boiled for 3-4 minutes until they become crisp-tender.

Prepare the Toasted Breadcrumb Topping

TIMESAVER TIP: Toast the breadcrumbs while the sugar snap peas are boiling, so they’re ready when the snap peas are done cooking.

Melt butter on Medium heat in a large skillet. Add plain breadcrumbs to the skillet and stir, to combine them with the butter.

Continue to cook, stirring often, for 3 minutes. The breadcrumbs will lightly “toast” and turn deeper brown in color as they cook.

Breadcrumbs are added to melted butter in skillet and toasted for 3 minutes.As the breadcrumbs cook, they become toasted and browned in the butter.

Add finely grated Parmesan cheese, salt, lemon zest and chopped fresh herbs to the toasted breadcrumbs. Stir to combine, and turn off the heat.

The herbs I use are parsley, oregano and thyme, which I grow in pots in our backyard. This combo happens to be my favorite for this dish!

NOTE: You may have a different fresh herb combination you enjoy… by all means give it a try! Keep the total quantity of chopped herbs in line with the amount listed in the printed recipe below. 

Parmesan cheese, herbs, salt and lemon zest are added to toasted breadcrumbs.

Serve The Parmesan Crumb Sugar Snap Peas

As soon as the sugar snap peas are finished cooking, remove them from the saucepan using a slotted spoon or strainer to drain the water.

Spread the sugar snap peas on a serving plate. Immediately sprinkle the toasted, seasoned breadcrumbs over the top. The breadcrumbs will slightly adhere to the wet, drained snap peas.

Breadcrumb topping is added to the top of cooked sugar snap peas.

Serve the Parmesan crumb sugar snap peas immediately (while hot), and enjoy the wonderful flavors of this simple, yet delicious side dish.

We enjoyed this served with fresh corn on the cob and Grilled Garlic Butter Halibut (topped with mango peach salsa). It was a fantastic meal!

Parmesan crumb sugar snap peas, served on a white platter.The Parmesan crumb sugar snap peas, on plate with corn and grilled halibut.

I hope you have the opportunity to make this delicious vegetable recipe! It is really simple to make, and I think you will really enjoy it.

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

Looking For More VEGGIE 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 vegetable dishes to explore, including:

Want More Recipes? Get My FREE Newsletter!

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

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

Find Me On Social Media:

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

Author's signature

Recipe adapted from: “Food Network Magazine”, December 2020 issue, page 156, published by Hearst Publications

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes
PRINT
Parmesan Crumb Sugar Snap Peas
Prep Time
10 mins
Cook Time
4 mins
Total Time
14 mins
 

Parmesan Crumb Sugar Snap Peas is an easy veggie dish, with sugar snap peas topped with buttery toasted Parmesan, lemon and herb breadcrumbs.

Category: Vegetable Dish
Cuisine: All Cuisines
Keyword: Parmesan crumb sugar snap peas
Servings: 3
Calories Per Serving: 113 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • ¾ pound sugar snap peas stems removed
For Topping:
  • 2 teaspoons butter
  • 2 Tablespoons plain breadcrumbs
  • 2 Tablespoons grated Parmesan cheese
  • 1½ Tablespoons chopped fresh mixed herbs parsley, thyme, oregano *see NOTE below
  • ¼ teaspoon grated lemon zest
  • ⅛ teaspoon kosher salt
US Customary - Metric
Instructions

  1. If using fresh sugar snap peas, remove stem ends (discard) before cooking. Boil in water for 3-4 minutes, or until they become crisp-tender. If using frozen sugar snap peas, cook according to package instructions, or until crisp-tender.

  2. TIMESAVER: Toast breadcrumbs while sugar snap peas cook. Melt butter on Medium heat in large skillet. Add breadcrumbs; stir, to combine. Cook, stirring often, for 3 minutes. Breadcrumbs will "toast" and brown as they cook.

  3. Add Parmesan cheese, salt, lemon zest and chopped fresh herbs to toasted breadcrumbs. Stir to combine, then turn off the heat.

  4. When sugar snap peas are done cooking, remove them from pan using slotted spoon or strainer to drain water. Spread snap peas on a serving plate. Sprinkle toasted breadcrumbs on top. Serve immediately, and enjoy!

Recipe Notes

NOTE: I use a combination of fresh chopped parsley, thyme and oregano. The total amount of combined chopped herbs is 1½ Tablespoons. If substituting other fresh herbs, be sure to use the same total amount.

Nutrition Facts
Parmesan Crumb Sugar Snap Peas
Amount Per Serving (1 (1/3 of total))
Calories 113 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 2g13%
Trans Fat 0.1g
Polyunsaturated Fat 0.4g
Monounsaturated Fat 1g
Cholesterol 10mg3%
Sodium 231mg10%
Potassium 258mg7%
Carbohydrates 14g5%
Fiber 3g13%
Sugar 5g6%
Protein 5g10%
Vitamin A 1513IU30%
Vitamin C 71mg86%
Calcium 94mg9%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Parmesan Crumb Sugar Snap Peas is an easy veggie dish, with sugar snap peas topped with buttery toasted Parmesan, lemon and herb breadcrumbs.


Sep
2023

Creamy Butternut Squash Bisque

categories: Soups, Vegetable Dishes
5 Shares
Pin5
Share
Tweet
Yum
Email

Creamy Butternut Squash Bisque is a delicious hot soup, perfect to serve for lunch OR dinner! The recipe, as written, yields 4 servings.
Creamy Butternut Squash Bisque is a delicious hot soup, perfect to serve for lunch OR dinner! The recipe, as written, yields 4 servings.

Do you like butternut squash? We sure do, and today I want to share with you a recipe for creamy butternut squash bisque I am confident you’ll like.

A bisque is a thick soup (usually made with cream), that is cooked and then pureed. This low calorie recipe uses nonfat plain yogurt as a garnish/add-in for creaminess without actually using CREAM.

As you may know, butternut squash takes a while to oven-roast until tender, BUT this recipe cooks the squash in a MICROWAVE! What a fantastic timesaver!

The tender squash is then cooked with red bell peppers, onions and garlic, chicken broth, and a few spices. This delicious soup is then pureed until smooth, then topped with creamy nonfat yogurt to serve.

It’s delicious, very low in calories, and truthfully, it’s a cinch to make enough for 4 servings. Here’s how to make creamy butternut squash bisque.

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

A Word About The Butternut Squash

You will need a LARGE butternut squash for this recipe (or two small ones). NOTE: Last year I grew butternut squash in our little raised bed garden, so I used two of the smaller home grown ones when I photographed the recipe prep.

All told, you will need between 4-5 cups of cubed squash, and I’ve found that if I buy a nice, large one, it’s enough.

Cook The Butternut Squash In The Microwave

Pierce the butternut squash 2-3 times with a knife on each side. Place the butternut squash on a paper towel in the microwave.

Cook the squash on HIGH heat for 5 minutes. Carefully remove the squash from the microwave (it’s hot). Slice the squash in half, lengthwise.

Use a large spoon to remove (and discard) the seeds and the stringy pulp inside the cavity of the squash.

Place the squash halves back in the microwave and cook on HIGH heat for 5 additional minutes. Carefully remove, and set the squash aside to cool.

Butternut squash is pierced with a knife before microwaving.After microwaving, the seeds and pulp are removed from the squash.

Cook The Onions, Garlic And Red Bell Peppers

Heat a large soup pan on MEDIUM-HIGH. Add olive oil and ¼ cup of chicken broth to the pan. Bring these ingredients to a boil.

Olive oil and chicken broth are brought to a boil in large soup pan.

Add chopped onions, chopped red bell pepper and minced garlic to the broth, then stir well, to combine these ingredients.

Cook, stirring often, for 5 minutes. The peppers and onions should be tender and cooked through at the end of this time.

Chopped red bell peppers, onions and minced garlic cook in the pan.Onions, garlic and red bell peppers are cooked until tender in pan.

Add The Butternut Squash And Spices

The reserved butternut squash should have cooled slightly at this point. Scoop the squash out of the shells, and then cut it into small chunks.

Add the squash pieces, ground cumin, cayenne pepper, and reserved 2 cups chicken broth to the pan. Stir to combine. Reduce the heat to MEDIUM, and bring this entire mixture to a boil.

Once it begins boiling, put a lid on the pan, and reduce the heat to a LOW SIMMER. Let the bisque cook (covered) for 15 minutes. 

Butternut squash, chicken broth and spices are added to the soup pan.

Blend The Soup

After it has cooked for 15 minutes, it is time to puree it into a smooth, velvety bisque. There are three ways to do this…

You can use a blender or food processor, and blend the bisque in batches, OR you can use an immersion blender (shown below) to puree  the bisque right in the pan.

An immersion blender is used to puree the soup until smooth.

Process until the soup is smooth and the veggies have been fully blended together. If you pureed it in a food processor or blender, return the bisque to the soup pan, then repeat process with remaining veggies, etc.

The bisque will be fairly thick, and should be “lump-free”. Turn the heat to Medium, and cook until the creamy butternut squash bisque is fully heated through.

Season the bisque with salt and black pepper, to suit your taste. Now the bisque is ready to serve.

Once pureed, creamy butternut squash bisque is heated through before serving.

Serve The Creamy Butternut Squash Bisque

Ladle the creamy butternut squash bisque into 4 bowls. Place a spoonful of nonfat plain yogurt on top of each serving.

Use a knife to swirl the yogurt around decoratively on top of the soup. Serve immediately while hot, and enjoy!

Plain yogurt is swirled on top of the creamy butternut squash bisque for serving.

I hope you enjoy this delicious, creamy butternut squash bisque! We really like it, and trust you will, too!

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

Looking For More VEGETABLE SOUP Recipes?

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

Want More Recipes? Get My FREE Newsletter!

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

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

Find Me On Social Media:

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

Author's signature

Recipe adapted from: Noom, an online weight loss/behavioral app.

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes
PRINT
Creamy Butternut Squash Bisque
Prep Time
20 mins
Cook Time
15 mins
Total Time
35 mins
 

Creamy Butternut Squash Bisque is a delicious hot soup, perfect to serve for lunch OR dinner! The recipe, as written, yields 4 servings.

Category: Main Dish, Side Dish, Soup
Cuisine: All Cuisines
Keyword: creamy butternut squash bisque
Servings: 4
Calories Per Serving: 166 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 1 large butternut squash or 2 small
  • 1½ teaspoons extra virgin olive oil
  • 2¼ cups chicken broth *DIVIDED USE
  • 2 cups chopped yellow onions
  • 1¼ cups chopped red bell pepper
  • 2 Tablespoons minced garlic
  • ½ teaspoon ground cumin
  • ¼ teaspoon cayenne pepper
  • salt and pepper, to taste
  • ¼ cup nonfat plain unsweetened yogurt
US Customary - Metric
Instructions

  1. Pierce squash 2-3 times with a knife, on each side. Place squash on a paper towel in microwave. Cook on HIGH for 5 minutes. Remove squash from microwave (it's hot). Slice squash in half, lengthwise. Use spoon to remove (and discard) seeds and pulp inside squash. Place squash back in microwave; cook on HIGH 5 more minutes. Remove; set squash aside.

  2. Heat a large soup pan on MEDIUM-HIGH. Add olive oil and ¼ cup of chicken broth. Bring to a boil.

  3. Add onions, red bell pepper and garlic to the broth; stir to combine. Cook, stirring often, for 5 minutes.

  4. Scoop squash out of the shells; cut into chunks. Add squash pieces, cumin, cayenne, and remaining 2 cups chicken broth to the pan. Stir to combine. Reduce heat to MEDIUM; bring to a boil. Once boiling, cover pan; reduce heat to a LOW SIMMER. Cook (covered) for 15 minutes. 

  5. Puree mixture until smooth. There are three ways to do this. Use a blender or food processor, and blend in batches, OR use an immersion blender to puree bisque right in the pan. Process until smooth. If you used food processor or blender, return bisque to pan. Bisque should be fairly thick, and "lump-free".

  6. Turn heat to Medium; cook until bisque is heated through. Take a bite; season to taste with salt and pepper.

  7. Divide bisque evenly between 4 bowls. Place a spoonful of plain yogurt on top of each serving. Use knife to swirl through yogurt decoratively on top of the soup. Serve immediately, and enjoy!

Nutrition Facts
Creamy Butternut Squash Bisque
Amount Per Serving (1 (1/4 of total))
Calories 166 Calories from Fat 18
% Daily Value*
Fat 2g3%
Saturated Fat 0.4g3%
Polyunsaturated Fat 0.4g
Monounsaturated Fat 1g
Cholesterol 3mg1%
Sodium 710mg31%
Potassium 961mg27%
Carbohydrates 35g12%
Fiber 6g25%
Sugar 11g12%
Protein 5g10%
Vitamin A 21450IU429%
Vitamin C 106mg128%
Calcium 157mg16%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Creamy Butternut Squash Bisque is a delicious hot soup, perfect to serve for lunch OR dinner! The recipe, as written, yields 4 servings.


Aug
2023

Banana Oat Pancakes

categories: Breakfast
6 Shares
Pin6
Share
Tweet
Yum
Email

It’s really easy to make Banana Oat Pancakes from scratch in only a few minutes! Ground cinnamon and banana add great flavor to the batter!
It's really easy to make Banana Oat Pancakes from scratch in only a few minutes! Ground cinnamon and banana add great flavor to the batter!

Do you enjoy pancakes for breakfast? We have them occasionally, and I’m always amazed at the many recipes and flavor combinations available to make yummy pancakes.

This recipe for banana oat pancakes is delightfully EASY, and delicious. Old fashioned oats, cinnamon and mashed banana give these pancakes their nice texture and great flavor.

If you’re looking for a pancake recipe (from scratch) to try, may I suggest these? Here’s how to make banana oat pancakes.

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

Make The Pancake Batter

Combine all purpose flour, old-fashioned oats, sugar, baking powder, and cinnamon in a large mixing bowl.

Flour, oats, sugar, baking powder and cinnamon are mixed in white bowl.

In a separate bowl, mix together one egg, milk, a mashed ripe banana, and vegetable oil until well-combined. This mixture will be fairly “lumpy”, due to the mashed banana.

TIP: Use a very ripe banana (with lots of brown spots), because they help sweeten the batter more than a barely ripe banana!

An egg, milk, mashed banana and oil are placed in mixing bowl.The wet ingredients are fully combined for the pancake batter.

Pour the “wet” ingredients into the bowl with the “dry” ingredients. Stir only until the batter is blended, being careful not to overmix it.

Wet ingredients are poured into the dry ingredients for the pancake batter.After mixing, the batter for banana oat pancakes is ready for cooking.

Cook The Banana Oat Pancakes

Spray a large non-stick skillet (or grill) with non-stick baking spray. Heat  the skillet on Medium-high heat until very hot, but not smoking.

Pour the batter for the banana oat pancakes into the skillet using ¼ cup for each pancake. Use the bottom of the cup (or a spoon) to round out the pancakes in the skillet.

Let the pancakes cook undisturbed, until bubbles form on top and around the edges, and the bottom begins to brown. 

Pancake batter for two pancakes is measured into a hot skillet.Bubbles will form on edges of pancakes when it's time to flip them over.

Carefully flip the banana oat pancakes to the other side, and continue cooking until the bottom has browned, and the pancakes are set and cooked through.

Remove the pancakes from the skillet, and repeat process with remaining batter. I lightly spray the skillet again before adding the next batch of batter.

Keep the finished pancakes warm while you finish using up all the pancake batter.

The banana oat pancakes continue to cook on the second side, in skillet.

Ready To Eat!

Serve the pancakes warm with butter and pancake syrup, and dig in! The banana oat pancakes are light and fluffy, and have a lovely banana flavor, with a slight hint of cinnamon. They’re delicious!

Banana Oat Pancakes, served on a white plate with butter and syrup.Some small bites of the banana oat pancakes on plate, with syrup.

I hope you have the opportunity to make these banana oat pancakes for those you love. They are so simple to make, and taste wonderful.

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

Looking For More PANCAKE Recipes?

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

Want More Recipes? Get My FREE Newsletter!

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

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

Find Me On Social Media:

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

Author's signature

Original recipe source: “Taste of Home” magazine, Dec./Jan. 2005 issue, page 21, published by Reiman Publications

↓↓ PRINTABLE RECIPE BELOW ↓↓

5 from 1 vote
PRINT
Banana Oat Pancakes
Prep Time
5 mins
Cook Time
7 mins
Total Time
12 mins
 

It's really easy to make Banana Oat Pancakes from scratch in only a few minutes! Ground cinnamon and banana add great flavor to the batter!

Category: Breakfast
Cuisine: All Cuisines
Keyword: banana oat pancakes
Servings: 7 pancakes
Calories Per Serving: 220 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 1⅓ cups all purpose flour
  • ¾ cup old-fashioned oats
  • 1 Tablespoon granulated sugar
  • 2 teaspoons baking powder
  • ¾ teaspoon ground cinnamon
  • 1⅓ cups milk
  • 1 cup mashed ripe banana
  • 1 large egg
  • 2 Tablespoons vegetable oil
US Customary - Metric
Instructions

  1. Dry ingredients: Combine flour, oats, sugar, baking powder, and cinnamon in large mixing bowl.

  2. Wet Ingredients: In separate bowl, mix egg, milk, mashed banana, and oil until well-combined.

  3. Pour "wet" ingredients into bowl with "dry" ingredients. Stir only until batter is blended. Do not overmix.

  4. Spray large non-stick skillet (or grill) with non-stick baking spray. Heat on Medium-high until very hot, but not smoking. Pour pancake batter into skillet using ¼ cup for each pancake. Use bottom of the cup (or a spoon) to round out pancakes in skillet. Cook pancakes undisturbed, until bubbles form on top and around edges, and the bottom begins to brown. 

  5. Carefully flip pancakes to the other side with a spatula; continue cooking until bottom has browned, and pancakes are set/cooked through. Remove pancakes from skillet; repeat process with remaining batter, lightly spraying skillet before adding batter. Keep pancakes warm while you finish cooking remaining pancakes.

  6. Serve pancakes warm with butter and pancake syrup, and enjoy!

Recipe Notes

NOTE: Caloric calculation made using 1% milk.

Nutrition Facts
Banana Oat Pancakes
Amount Per Serving (1 pancake)
Calories 220 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 1g6%
Trans Fat 0.03g
Polyunsaturated Fat 3g
Monounsaturated Fat 1g
Cholesterol 29mg10%
Sodium 30mg1%
Potassium 370mg11%
Carbohydrates 36g12%
Fiber 2g8%
Sugar 8g9%
Protein 6g12%
Vitamin A 148IU3%
Vitamin C 3mg4%
Calcium 122mg12%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

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

It's really easy to make Banana Oat Pancakes from scratch in only a few minutes! Ground cinnamon and banana add great flavor to the batter!


Aug
2023

Dilly Bread

categories: Breads
8 Shares
Pin8
Share
Tweet
Yum
Email

Dilly Bread is a yummy homemade yeast bread. It’s light in texture, flavored with dill seed & dried onion, and best served warm with butter!
Dilly Bread is a yummy homemade yeast bread. It's light in texture, flavored with dill seed & dried onion, and best served warm with butter!

If you enjoy the smell and taste of homemade bread, then I enthusiastically recommend this recipe for Dilly Bread to you!

Dilly bread is a yeast bread, which means it will take a bit of “inactive prep time” to let the dough rise, but if you’ve got the time, then you’ve got to try this scrumptious bread!

The dough is interesting in that it has cottage cheese in it. I know… what? When I first saw the recipe years ago in one of my old cookbooks, I thought adding cottage cheese was odd! However, after making this loaf, I’ve found you can’t taste it, and it adds protein, too.

The bread loaf is also studded with dried dill seeds and dried minced onions, which give this bread AMAZING flavor. It’s so delicious, I can hardly keep myself from eating the entire loaf!

I think you will love this bread, which is “practically perfect” eaten on its own (with butter!), or as a side dish for a variety of meals. Here’s how to make it.

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

A Little Bit Of Prep

The first thing you need to do is put the cottage cheese and butter in a small saucepan. Turn the heat to Low and heat and stir it only until the butter melts and the mixture is warm (not hot). Set the pan aside.

Next, in a separate bowl, add the active dry yeast, then add ¼ cup of warm (110°F) water. The water needs to be no hotter than this temperature or it can kill the yeast.

Stir the yeast and water together, then let it sit for 5 minutes. The yeast mix should become bubbly, indicating the yeast is alive and active.

Cottage cheese and butter are warmed slightly in a small saucepan.Active dry yeast is combined with warm water in a small bowl to activate it.

Prepare The Dilly Bread Dough

In a large mixing bowl, combine an egg, granulated sugar, dried minced onion, dill seeds, salt, and baking soda. Stir until well-combined.

Egg, sugar, salt, dill seed, dried onions and baking soda in a large, clear bowl.After mixing, wet ingredients for dilly bread are ready for more ingredients.

Add the cottage cheese/butter mixture to the bowl, then add the yeast mixture. Stir this, to combine the ingredients.

Yeast and water, plus butter and cottage cheese are added to mixing bowl.A clear mixing bowl of wet dilly bread ingredients are ready for the flour.

Add all purpose flour to the bowl, and stir to fully incorporate the flour into the wet ingredients. You will end up with a fairly stiff dough.

All purpose flour is added to the dilly bread dough in bowl.The dilly bread dough is set aside, for the dough to rise for one hour.

Time To Let The Dough Rise

Cover the bowl of bread dough very well with plastic wrap. Place the dough in a warm spot, free from drafts. Sometimes I even cover the bowl with several towels to keep it warm.

Let the dough rise for about one hour, or until it has doubled in size. Once done, use a large spoon to tap down the dough, which lets some of the air and volume out. Do not knead the dough.

The dough has risen, then it is punched down in the bowl, to deflate.

Generously grease the bottom and sides of a 9″ x 5″ loaf pan (spray the pan with non-stick spray, or use oil or shortening to do this). Spoon the thick bread dough into the prepared pan, then spread the dough out, covering the bottom of the pan.

Cover the pan tightly with plastic wrap. Let the dough rise (again) in a warm place for 40 minutes, or until it has doubled in size.

Toward the end of this time, preheat your oven to 350°F, because the next step is to finally bake this delicious bread.

A bread loaf pan is filled with the dough for the dilly bread.After the dough rises a second time, the dilly bread is ready to bake.

Bake The Dilly Bread

Now it’s time to bake the Dilly Bread… hooray! All your hard work of watching and waiting for the dough to rise will pay off (ha ha!).

Bake on a middle oven rack at 350°F. for 35 minutes, or until a toothpick inserted into the top of the loaf comes out clean. The finished dilly bread should be nice and golden brown on the surface, too!

Transfer the pan to a wire rack to cool for about 15 minutes, before removing the loaf from the pan. Run a butter knife around the edges of the pan, then invert the pan. If you greased your pan really well, the loaf should practically fall out!

Finish cooling the dilly bread on the wire rack, after removing it from the pan.

A loaf of baked dilly bread, right out of the oven.A side view of the loaf of dilly bread, showing the height of the loaf.

Time For A Warm Slice Of Dilly Bread!

Slice the bread into 1″ slices once it is warm (and not burning hot). We love to add softened butter to each warm slice, too.

The dilly bread is absolutely DELICIOUS! There is a lot of flavor, and the bread itself is NOT dense, but light and fluffy!

One slice of dilly bread with butter, and the loaf behind it.

I really hope you enjoy making a loaf of dilly bread for yourself and those you love. It’s one of my favorite savory bread recipes, and I really trust you’ll love it, too!

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

Looking for More HOMEMADE BREAD Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have some delicious homemade bread recipes (sweet and savory) you might enjoy, including:

Want More Recipes? Get My FREE Newsletter!

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

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

Find Me On Social Media:

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

Author's signature

Original recipe source: “A Taste Of Oregon”, page 153, published in 1980 by The Junior League of Eugene, Inc.

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes
PRINT
Dilly Bread
Prep Time
10 mins
Cook Time
35 mins
Rising Time (inactive prep)
1 hr 45 mins
Total Time
2 hrs 30 mins
 

Dilly Bread is a yummy homemade yeast bread. It's light in texture, flavored with dill seed & dried onion, and best served warm with butter!

Category: Bread
Cuisine: All Cuisines
Keyword: dilly bread
Servings: 9 slices
Calories Per Serving: 183 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 1 cup small curd cottage cheese
  • 1 Tablespoon butter
  • 2¼ teaspoons active dry yeast = 1 small packet
  • ¼ cup warm water (110℉) NOT hot
  • 1 large egg
  • 2 Tablespoons granulated sugar* *generous Tablespoons!
  • 2 Tablespoons dried, minced onion
  • 2 teaspoons dried dill seed* *generous teaspoons!
  • 1 teaspoon salt
  • ¼ teaspoon baking soda
  • 2½ cups all purpose flour
US Customary - Metric
Instructions

  1. Put cottage cheese and butter in a small saucepan. Heat on Low and stir only until butter melts and mixture is warm (not hot). Remove from heat; set aside.

  2. In separate bowl, add yeast, then add ¼ cup of warm (110°F) water. The water needs to be no hotter than this temp. or it can kill the yeast. Stir to dissolve yeast, then let it sit 5 minutes. Mixture should become bubbly.

  3. In a large mixing bowl, combine an egg, granulated sugar, dried minced onion, dill seeds, salt, and baking soda. Stir until well-combined. Add cottage cheese/butter mixture, then yeast mixture. Stir well, to combine. Add flour; stir to combine. You'll end up with a fairly stiff dough.

  4. Cover bowl tightly with plastic wrap. Place bowl in a warm spot, free from drafts. Let dough rise for 1 hour, or until doubled in size. Once done, use large spoon to tap down the dough. Do not knead the dough.

  5. Generously grease bottom and sides of a 9 x 5 loaf pan (spray or use oil/shortening to do this). Spoon dough into prepared pan, then spread the thick dough out, covering bottom of pan. Cover pan tightly with plastic wrap. Let dough rise (again) in a warm place for 40 minutes, or until doubled in size.

  6. Preheat oven to 350℉.

  7. Bake on middle oven rack at 350°F. for 35 minutes, until golden brown, and a toothpick inserted in the top comes out clean. Transfer pan to a wire rack; cool 15 minutes before removing bread. Run a butter knife around edges of pan, then invert to remove. Cool on wire rack, after removing it from pan. Slice & enjoy!

Nutrition Facts
Dilly Bread
Amount Per Serving (1 slice (1/9 of total))
Calories 183 Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 1g6%
Trans Fat 0.1g
Polyunsaturated Fat 0.3g
Monounsaturated Fat 1g
Cholesterol 25mg8%
Sodium 411mg18%
Potassium 95mg3%
Carbohydrates 32g11%
Fiber 1g4%
Sugar 4g4%
Protein 8g16%
Vitamin A 79IU2%
Vitamin C 0.5mg1%
Calcium 37mg4%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

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

Dilly Bread is a yummy homemade yeast bread. It's light in texture, flavored with dill seed & dried onion, and best served warm with butter!


Aug
2023

Grilled Marmalade Chicken

categories: Chicken, For The BBQ Grill, Main Dishes
10 Shares
Pin10
Share
Tweet
Yum
Email

Grilled Marmalade Chicken is an easy to make dish, featuring chicken breasts basted with a flavorful orange marmalade, lime, and ginger sauce.
Grilled Marmalade Chicken is an easy to make dish, featuring chicken breasts basted with a flavorful orange marmalade, lime, and ginger sauce.

Looking for a simple, but delectable main dish? Read on, and see how easy it is to make flavorful grilled marmalade chicken!

Boneless chicken breasts get added flavor from an easy-to-make citrus sauce, which can be made in about a minute!

Place lightly seasoned chicken onto a BBQ or indoor grill, baste with the sauce, cook… and BOOM! About 12 minutes later, you will be sitting down to enjoy this delicious dish. Here’s how to make it.

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

Make The Marmalade Sauce

The marmalade sauce is the real star of this show, and it only takes a minute to make using 3 items (orange marmalade, a lime, and fresh ginger), and it’s packed with flavor!

Place orange marmalade, fresh lime juice, finely grated lime zest, and grated fresh ginger in a small bowl. Stir well, to combine the ingredients.

That’s it! See how easy it is to make this sauce for the chicken? Set the sauce aside for a moment while you prep the chicken breasts.

Orange marmalade, lime juice, lime zest and grated ginger are mixed in a metal bowl.The orange marmalade sauce will be used to baste chicken breasts.

Prepare The Chicken Breasts

Pat four, thin (4 oz. each), boneless chicken breasts dry using paper towels, to absorb excess moisture.

Lightly season the chicken with salt and pepper. The next (and final) step is to grill the chicken.

Four boneless chicken breasts are seasoned with salt and pepper.

To Grill Outside Or Inside?

There are two ways to grill the chicken. You can grill it outside over medium-hot coals on a BBQ grill, OR you can cook them inside on a grill ridged pan (as shown below).

Either way will work, and the process is the same! The chicken cooks very quickly, so I find it more convenient to cook this dish inside, rather than taking extra time to heat charcoal briquettes on our BBQ grill outside. Whichever method you prefer, go for it!

Making Grilled Marmalade Chicken

If cooking inside, generously oil the grill pan (if using outside, lightly oil the grill grates). You don’t want the chicken to stick!

Turn the heat to Medium-High and add the seasoned chicken breasts once the grill is very hot (but not smoking).

Baste the top of each chicken breast with the marmalade sauce (use ½ the total amount), reserving the remaining sauce for later.

Cook the chicken breasts for 6 minutes, without moving them, on the hot grill.

Grilled marmalade chicken breasts cooking on indoor grill.

After the chicken has cooked for 6 minutes, flip the chicken breasts to the other side (shown below). Brush the remaining marmalade sauce over the top of each piece.

Continue to cook the chicken an additional 5-6 minutes, or until it’s cooked through, with an internal temperature of 165°F. 

After turning, the chicken is cooked on the second side.

TIP: During the last minute of cooking, you can turn the chicken back over to further brown the first side before serving.

When done, grilled marmalade chicken breasts are browned and coated with sauce.

Serve The Grilled Marmalade Chicken

Transfer the grilled marmalade chicken from the heat source and place on serving plates. Serve immediately, while hot.

I am confident you’ll enjoy the bright, tangy flavor of this citrus sauce-topped chicken! It’s such a simple recipe.

A piece of grilled marmalade chicken, served with baked potato and broccoli.

Thanks for stopping by today. I really hope you (and those you love) will enjoy this simple, grilled marmalade chicken. We sure do!

Take care, may God bless you, and I hope you have a GREAT day. Please come back again soon for more family-friendly recipes!

Looking For More CHICKEN 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 chicken recipes to choose from, including:

Want More Recipes? Get My FREE Newsletter!

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

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

Find Me On Social Media:

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

Author's signature

Original recipe source: Beth Evins, in “Southern Living 1992 Annual Recipes”, page 123, published by Oxmoor House

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes
PRINT
Grilled Marmalade Chicken
Prep Time
3 mins
Cook Time
12 mins
Total Time
15 mins
 

Grilled Marmalade Chicken is an easy to make dish, featuring chicken breasts basted with a flavorful orange marmalade, lime, and ginger sauce.

Category: Main Course
Cuisine: All Cuisines
Keyword: grilled marmalade chicken
Servings: 4
Calories Per Serving: 169 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 4 boneless chicken breasts (thin, 4 ounces each)
  • ½ teaspoon salt to lightly season chicken
  • ¼ teaspoon black pepper to lightly season chicken
For Marmalade Sauce
  • 3 Tablespoons orange marmalade
  • 2 Tablespoons fresh lime juice
  • ¼ teaspoon lime zest finely grated green peel
  • ½ Tablespoon fresh grated ginger
US Customary - Metric
Instructions

  1. Place marmalade, lime juice, lime zest, and grated ginger in a small bowl. Stir well, to combine.

  2. Pat chicken dry with paper towels. Lightly season with salt and pepper.

  3. If cooking inside, generously oil the grill pan (if using outside, lightly oil grates). Turn heat to Medium-High; add chicken once grill is hot (but not smoking). Baste top of each piece with sauce (use ½ the total amount), reserving remaining sauce for later. Cook chicken breasts 6 minutes, without moving them.

  4. Turn chicken breasts over. Brush remaining sauce on top of each piece. Continue to cook 5-6 more minutes, or until cooked to an internal temperature of 165°F. During last minute of cooking, you can turn chicken back over to further brown first side before serving. When done, remove chicken from heat source; transfer to plates, and serve hot. Enjoy!

Nutrition Facts
Grilled Marmalade Chicken
Amount Per Serving (1 piece)
Calories 169 Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 1g6%
Trans Fat 0.01g
Polyunsaturated Fat 0.5g
Monounsaturated Fat 1g
Cholesterol 73mg24%
Sodium 431mg19%
Potassium 439mg13%
Carbohydrates 11g4%
Fiber 0.2g1%
Sugar 9g10%
Protein 24g48%
Vitamin A 48IU1%
Vitamin C 4mg5%
Calcium 13mg1%
Iron 0.5mg3%
* Percent Daily Values are based on a 2000 calorie diet.

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

Grilled Marmalade Chicken is an easy to make dish, featuring chicken breasts basted with a flavorful orange marmalade, lime, and ginger sauce.


Aug
2023

Spiced Yellow Rice

categories: Side Dishes
7 Shares
Pin7
Share
Tweet
Yum
Email

Spiced Yellow Rice is an easy to make, yummy side dish! White rice is cooked with onions and a few spices, which add great color and flavor!
Spiced Yellow Rice is an easy to make, yummy side dish! White rice is cooked with onions and a few spices, which add great color and flavor!

If you’re on the hunt for a new side dish that doesn’t take a lot of work but tastes great, check out this one! Spiced yellow rice gets it beautiful color from turmeric, a wonderful spice, that lends color AND wonderful flavor to the dish.

The recipe requires white long grain rice, chopped onion, water, a few spices, and a tiny amount of hot sauce That’s it! There’s only a few minutes of prep, then the rice cooks for about 20 minutes, and it’s ready to serve!

The spiced yellow rice is not too spicy, in my opinion, but has nice flavor with only a very small bit of heat. It’s delicious, and pairs well with most meats.

The original recipe is from one of my old “Cooking Light” cookbooks I’ve owned for almost 30 years. Here’s how to make spiced yellow rice.

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

How To Make Spiced Yellow Rice

Generously spray a non-stick large skillet with non-stick baking spray. Turn the heat to Medium-High, and heat until the skillet is hot.

Add chopped onions (1¼ cups), and cook them, stirring occasionally, until they soften and become slightly translucent in color.

Now add the uncooked long grain white rice to the skillet, and stir to combine.

Chopped onions are cooked until tender in large skillet.Uncooked long grain white rice is added to the onions in skillet.

Pour 2 cups of water over the rice, then add ground turmeric, garlic powder, Tabasco sauce, salt, pepper, and one dried bay leaf.

Stir to combine these ingredients. You will notice the water instantly change colors, with the addition of the turmeric. Cool, right?

Continue to cook the spiced yellow rice on Medium-high heat until the mixture begins to boil.

Water, hot sauce and spices are added to the onions and rice in skillet.Spiced yellow rice is brought to a boil in the skillet.

Cooking The Rice

As soon as the liquid comes to a boil, reduce the heat to LOW. Put a lid on the skillet and continue to simmer the rice. 

TIP: After 15 minutes, check on the rice to make sure it has not absorbed the water too quickly (LOW temp. can vary slightly on different stove tops). 

If you find the rice has absorbed the water, and is beginning to stick to the skillet, then add a bit more water (approx. ¼ cup). Stir in the water, re-cover the skillet, and continue cooking.

When done, the spiced yellow rice should be fluffy and tender, and all liquid should be fully absorbed.

The rice is cooked, with a lid on the skillet.

Remove the skillet from the heat source. Locate and remove the bay leaf from the rice (discard). Use a fork to fluff the rice, before serving.

Spiced yellow rice is done cooking, and liquid is absorbed.

Serve The Spiced Yellow Rice

Transfer the spiced yellow rice to a serving bowl, and serve immediately, while hot! If desired, garnish the rice with a few sprigs of fresh parsley, for another pop of color (optional). This simple side dish pairs well with most meat entrees.

Store any leftover rice in an airtight container in the refrigerator for up to 2-3 days. It reheats nicely in a microwave, but may need a bit of fluffing with a fork, once it’s been refrigerated.

Spiced yellow rice is served, garnished with parsley, in a white bowl.Salmon, broccoli, and spiced yellow rice, served on a white plate.

I hope you have the opportunity to make and enjoy spiced yellow rice, and trust you’ll enjoy it as much as we do. It’s really quite delicious!

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

Looking For More RICE RECIPES?

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

Want More Recipes? Get My FREE Newsletter!

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

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

Find Me On Social Media:

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

Author's signature

Original recipe source: “Cooking Light- 1994”, page 49, published by Oxmoor House, Inc. in 1993

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes
PRINT
Spiced Yellow Rice
Prep Time
5 mins
Cook Time
22 mins
Total Time
27 mins
 

Spiced Yellow Rice is an easy to make, yummy side dish! White rice is cooked with onions and a few spices, which add great color and flavor!

Category: Side Dish
Cuisine: All Cuisines
Keyword: spiced yellow rice
Servings: 6
Calories Per Serving: 99 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 1¼ cups chopped yellow onion
  • ¾ cup long grain white rice uncooked
  • 2 cups water
  • ¾ teaspoon ground turmeric
  • ½ teaspoon Tabasco sauce or other similar hot sauce
  • ¼ teaspoon garlic powder
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 bay leaf
US Customary - Metric
Instructions

  1. Generously spray non-stick large skillet with baking spray. Heat on Medium-High. Add onions; cook, stirring occasionally, until softened and translucent.

  2. Add rice to skillet; stir to combine, then add water. turmeric, garlic powder, Tabasco, salt, pepper, and bay leaf. Stir to combine.

  3. Cook on Medium-high heat until mixture begins to boil. Reduce heat to LOW. Put a lid on skillet and simmer rice for about 22 minutes. 

    TIP: After 15 minutes, check rice to make sure it has not absorbed water too quickly. If rice has absorbed too much water, and is beginning to stick to the skillet, add more water (approx. ¼ cup). Stir to combine; re-cover skillet; continue cooking. When done, rice should be tender and fluffy, and all liquid absorbed.

  4. Remove skillet from heat. Discard bay leaf. Use a fork to fluff rice before serving.

  5. Transfer rice to serving bowl. Serve immediately. If desired, garnish with fresh parsley (optional). Serve hot, and enjoy!

  6. Store leftover rice in refrigerator in airtight container up to 2-3 days. Reheat in microwave, after fluffing with a fork, once refrigerated.

Recipe Notes

TIP:  Keep an eye on the rice as it cooks. If it absorbs most of the water before it has cooked the full time, simply add a bit more water and stir, to prevent the rice from sticking or burning in the skillet.

Nutrition Facts
Spiced Yellow Rice
Amount Per Serving (1 (1/6 of total))
Calories 99 Calories from Fat 2
% Daily Value*
Fat 0.2g0%
Saturated Fat 0.1g1%
Polyunsaturated Fat 0.1g
Monounsaturated Fat 0.1g
Sodium 112mg5%
Potassium 85mg2%
Carbohydrates 22g7%
Fiber 1g4%
Sugar 1g1%
Protein 2g4%
Vitamin A 3IU0%
Vitamin C 3mg4%
Calcium 18mg2%
Iron 0.4mg2%
* Percent Daily Values are based on a 2000 calorie diet.

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

Spiced Yellow Rice is an easy to make, yummy side dish! White rice is cooked with onions and a few spices, which add great color and flavor!


Aug
2023

Classic Mexican Horchata

categories: Beverages
5 Shares
Pin5
Share
Tweet
Yum
Email

Classic Mexican Horchata is a cold, creamy, cinnamon drink served over ice. This popular drink is family-friendly & tastes great on hot days!
Classic Mexican Horchata is a cold, creamy, cinnamon drink served over ice. This popular drink is family-friendly & tastes great on hot days!

A couple months ago I enjoyed some horchata and Mexican food from a caterer at a wedding reception for our dear, life-long friends Steve and Patti. 

It was a scorching hot day in Southern California, and this ice cold, delicious drink hit the spot, along with the chicken, beef, and al pastor pork taco bar, etc. they had for the food! It was all so good!

Wedding reception for friends, and the caterer who served us tacos and horchata!

I came home, determined to find a really great recipe to make this drink to have around our house this summer, for really hot days. Horchata can be found on the menu in many Mexican restaurants here in the United States, as well.

The authentic recipe I found online comes from Ana Frias, a talented cook, born and raised in Sonora, Mexico. Her blog “Muy Delish” (which I recommend highly- link below) has a wonderful variety of traditional Mexican recipes.

What Exactly Is Horchata?

Did you know horchata is a beverage made from white rice? YEP! The rice is soaked in water with cinnamon sticks which infuses lots of cinnamon flavor!

After soaking, the rice mixture is blended, then vanilla and two types of milk are added (evaporated and condensed), along with more water.

After mixing, this amazingly creamy, sweet drink is served over ice, with a sprinkle of cinnamon on top. Cold and refreshing, it’s a simple drink to prepare, and the recipe makes enough for an entire pitcher!

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

How To Make Classic Mexican Horchata

Measure uncooked white rice into a fine mesh strainer. Rinse the rice well, and then drain. You can use any type of uncooked white rice (long grain, Basmati, etc.) to make this drink.

Place the rinsed rice in a very large bowl. Snap a couple of cinnamon sticks into big pieces and add them to the rice.

White rice is rinsed, then drained well in a wire mesh strainer.Two cinnamon sticks (broken in pieces) in a blue bowl with uncooked rice.

Add 4 cups of water to the rice and stir to combine. Cover the bowl, then refrigerate for a minimum of 6 hours.

I usually refrigerate the rice and water overnight, which infuses a LOT of flavor into the rice. This is a GOOD thing!

Water is added to the bowl, to soak cinnamon sticks and rice.

Time For the Blender!

After the rice has fully soaked, it’s time to blend it! You will need to blend this in two batches, because of the sheer volume of liquid.

Remove the cinnamon sticks, and tear ONE of the big pieces into smaller pieces. Place these small pieces into a blender with HALF of the soaking water and rice.

Rice, water and broken cinnamon sticks are blended together, after soaking.Soaked rice in blender with cinnamon stick pieces and soaking water.

Time To Strain The Horchata

Blend (puree) the water, rice and small pieces of cinnamon sticks on High speed for 3-4 minutes, until the mixture is smooth.

Place a strainer over a large, 2 or 3 quart pitcher, and pour the puree through a wire mesh strainer into the pitcher.

This will help to strain out some of the thick pulp remaining from the cinnamon sticks (discard the pulp).

Repeat this process with the other half of the soaking water, rice and small pieces of another cinnamon stick.

Blended rice, cinnamon sticks and water are strained into a large pitcher.Some of the cinnamon pulp is left in strainer and is discarded.

Now Add The Good, Creamy Stuff!

Add one can of evaporated milk and one can of sweetened, condensed milk to the pitcher. Pour in 4 more cups of fresh water and vanilla extract.

Stir the classic Mexican horchata very well, because the condensed milk is very thick! It will take some stirring, but keep going.

Evaporated and condensed milk are added to the horchata in the pitcher.Additional water and vanilla extract are added to the pitcher of horchata.

Chill, Then Serve Classic Mexican Horchata

Once the horchata is thoroughly blended, cover the pitcher and refrigerate the drink until it’s cold.

When cold, and you’re ready to serve, fill a cup with ice cubes, and pour the classic Mexican horchata into the glass.

Sprinkle the top of each cup of horchata with a dash or two of ground cinnamon, and serve! It is such a refreshing drink!

Store any leftovers (covered) in the refrigerator for up to 4-5 days. Stir this drink very well, before serving again.

A pitcher and a glass, filled with Classic Mexican Horchata, ready to enjoy.Ground cinnamon is sprinkled on each cup of iced, classic Mexican horchata.

I hope you have the chance to make classic Mexican horchata for those you love. It really is quite simple to prepare, and tastes wonderful!

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

Looking For More BEVERAGE Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have some delicious beverage recipes to check out, including:

Want More Recipes? Get My FREE Newsletter!

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

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

Find Me On Social Media:

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

Author's signature

Original recipe source (and with thanks to): Ana Frias, at muydelish.com/traditional-mexican-horchata/

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes
PRINT
Classic Mexican Horchata
Prep Time
20 mins
Cook Time
0 mins
Inactive Prep- Refrigeration Time
6 hrs
Total Time
6 hrs 20 mins
 

Classic Mexican Horchata is a cold, creamy, cinnamon drink served over ice. This popular drink is family-friendly & tastes great on hot days!

Category: Beverage
Cuisine: Mexican
Keyword: classic Mexican horchata
Servings: 12 (1 cup per serving)
Calories Per Serving: 202 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 1 cup uncooked white rice any type
  • 4 cups water
  • 2 cinnamon sticks
  • 12 ounces evaporated milk (canned) = 1 can
  • 14 ounces condensed milk (canned) = 1 can
  • ½ teaspoon ground cinnamon
  • 4 cups fresh water additional
For Each Serving: serve over ice cubes/ sprinkle with ground cinnamon
    US Customary - Metric
    Instructions

    1. Rinse and drain uncooked rice in a wire mesh strainer. Place drained rice in a large bowl. Snap 2 cinnamon sticks into big pieces and add them to the rice. Add 4 cups water; stir to combine. Cover bowl; refrigerate a minimum of 6 hours (overnight is even better!).

    2. After fully soaking, it's time to puree it! You will need to blend this in two batches, because of the sheer volume of liquid. Remove cinnamon sticks, and tear ONE of the big pieces into smaller pieces. Place these small pieces into a blender with HALF of the soaking water and rice mixture.

    3. Blend (puree) water, rice and small pieces of cinnamon sticks on High speed for 3-4 minutes, until smooth. Place wire mesh strainer over a large, 2-3 quart pitcher; pour puree through strainer into the pitcher. This strains out pulp remaining from cinnamon sticks (discard pulp). Repeat with the other half of soaking water, rice and small pieces of another cinnamon stick.

    4. Add evaporated milk and sweetened, condensed milk to the pitcher. Add vanilla and 4 additional cups of fresh water. Stir horchata very well to combine, because condensed milk is very thick!

    5. Once fully blended, cover pitcher and refrigerate until it's cold. To serve, pour horchata over ice cubes. Sprinkle each cup of horchata with ground cinnamon, and serve!

    Recipe Notes

    Store horchata, covered in refrigerator up to 4-5 days. You will need to stir the horchata again well, before serving.

    Nutrition Facts
    Classic Mexican Horchata
    Amount Per Serving (1 cup (8 oz.))
    Calories 202 Calories from Fat 45
    % Daily Value*
    Fat 5g8%
    Saturated Fat 3g19%
    Polyunsaturated Fat 0.2g
    Monounsaturated Fat 1g
    Cholesterol 19mg6%
    Sodium 81mg4%
    Potassium 229mg7%
    Carbohydrates 34g11%
    Fiber 1g4%
    Sugar 21g23%
    Protein 6g12%
    Vitamin A 158IU3%
    Vitamin C 1mg1%
    Calcium 184mg18%
    Iron 0.3mg2%
    * Percent Daily Values are based on a 2000 calorie diet.

    Here’s one more to pin on your Pinterest boards!Classic Mexican Horchata is a cold, creamy, cinnamon drink served over ice. This popular drink is family-friendly & tastes great on hot days!


    Aug
    2023

    Simple Strawberry Shortcake

    categories: Cakes, Desserts
    4 Shares
    Pin4
    Share
    Tweet
    Yum
    Email

    Simple Strawberry Shortcake is a classic, delicious, and easy to prepare dessert for 4, that can be served any time of the year!
    Simple Strawberry Shortcake is a classic, delicious, and easy to prepare dessert for 4, that can be served any time of the year!

    Do you enjoy strawberry shortcake? We sure do! I grew up eating strawberry shortcake on those little “spongy” cakes/things my Mom would buy at in the produce section at the grocery store around Easter time each year.

    This recipe is a great way to make homemade shortcakes that are filled to bursting with fresh sliced strawberries, and lots of homemade whipped cream. Fresh strawberries seem to be available in our grocery stores year round, and are best for this recipe!

    I actually prefer them made this way rather than using “spongy” cakes from the stores, as those spongy ones can get “soggy”.

    These slightly sweetened shortcakes are biscuit-like, and can hold their own with the strawberries and whipped cream. HOORAY!

    Here’s how to make simple strawberry shortcake in about half an hour. It’s really easy, and I think you will love this yummy dessert!

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

    Prepare The Strawberries

    Rinse the strawberries well, then remove the stem and core. Cut the strawberries into thin slices (top to bottom), and place them into a medium-sized bowl.

    Add a tiny bit of water and granulated sugar, and stir gently, to combine, until the sugar dissolves.

    Let the strawberries chill in the refrigerator for 30 minutes. Do this to save time… they can chill at the same time you’re preparing and baking the shortcakes.

    This process is called “macerating” the strawberries, which sweetens the strawberries slightly and allows some of the juices to be extracted.

    Stems and cores are removed from rinsed, fresh strawberries.Granulated sugar and water are added to sliced fresh strawberries in bowl.

    Make The Shortcakes

    Whisk flour, sugar, baking powder, baking soda, and salt together in a large bowl. Add chunks of VERY COLD butter to the bowl, and cut the butter in, using a pastry blender or two forks.

    Cut the cold butter into the flour mixture until it becomes approximately the size of peas. Set the bowl aside.

    A pastry blender is shown cutting the butter into the flour mixture.

    In a separate bowl, beat sour cream, milk, an egg and vanilla extract until fully combined, and smooth.

    Once combined, pour this mixture into the bowl with the flour mixture, and stir until all the ingredients have been incorporated.

    Milk, sour cream, one egg and vanilla are combined in a metal bowl.Egg mixture is added to the dry ingredients in a large white bowl.

    Stir only until the ingredients are well combined. Yes… this will be a very thick, sticky dough!

    The dough for the simple strawberry shortcake is fairly thick.

    Onto The Baking Sheet They Go

    Place a sheet of parchment paper on a baking sheet. Spoon generous ¼ cup portions of the dough onto the parchment paper, dividing the dough evenly into 4 portions. *The 4 shortcakes will turn out about the size of a large biscuit once baked.

    Resist the urge to flatten the dough, but keep it in a nice, round mound. Leave a couple inches of space between each shortcake, as they will spread slightly while baking. Sprinkle the top of each shortcake lightly with sugar, if desired.

    Ready, Set, Bake!

    Bake on the middle rack of a preheated 400°F. oven for between 14-16 minutes. When done, the shortcakes should be golden brown on top, and a toothpick inserted into the top/middle should come out clean.

    Transfer the shortcakes to a wire rack to cool completely, before slicing and assembling the simple strawberry shortcake.

    A mound of shortcake batter on parchment paper, ready to be baked.Four baked shortcakes, golden brown on top, resting on parchment paper.

    Make The Whipped Cream Before Serving

    When the shortcakes have cooled to room temperature (and you’re ready to serve), make the whipped cream. It will only take 2-3 minutes.

    TIP: I recommend putting the BOWL and BEATERS in the freezer BEFORE starting this shortcake recipe. The really cold bowl and beaters will help the cream to whip faster!

    NOTE: I use homemade whipped cream, but you can use aerosol whipped cream, if that is more convenient for you.

    Use an electric mixer (set on Medium-High) to beat cold, heavy whipping cream, powdered sugar, and vanilla until stiff peaks appear. Stiff peaks will hold their shape well if you lift the cream with the back of a spoon.

    Whipping cream ingredients are mixed with electric beater until stiff peaks form.

    Serve The Simple Strawberry Shortcake

    To serve, slice each shortcake in half horizontally and place on plate. Spoon the chilled strawberry slices on top of the bottom half of the shortcake, dividing evenly between all 4 shortcakes (about half a cup per shortcake).

    A shortcake, cut in half, on a white plate, ready for strawberry filling.Sliced strawberries piled on the bottom half of the shortcake.

    Garnish And Serve Simple Strawberry Shortcake

    Spoon, spray or pipe (using a pastry bag) the whipped cream on top of the strawberries, to cover. Be generous with that whipped cream… yum!

    Place the top piece of the shortcake on top of the whipped cream, cut side down. Lightly dust the shortcake with sifted powdered sugar, then garnish with a fresh mint leaf, if desired.

    Simple strawberry shortcake, with mint garnish, served on a white plate.

    If you end up with any remaining strawberries left over, place them on the plate with the shortcake. Serve the simple strawberry shortcake immediately, and dig in!

    Strawberries and whipped cream inside the simple strawberry shortcake.

    I hope you enjoy this classic strawberry dessert as much as we do! You really can’t go wrong with this delicious simple strawberry shortcake!

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

    Looking For More DESSERT RECIPES With FRUIT?

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

    Want More Recipes? Get My FREE Newsletter!

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

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

    Find Me On Social Media:

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

    Author's signature

    Recipe adapted from (and with thanks to) Joanie Zisk, at onedishkitchen.com

    ↓↓ PRINTABLE RECIPE BELOW ↓↓

    0 from 0 votes
    PRINT
    Simple Strawberry Shortcake
    Prep Time
    15 mins
    Cook Time
    15 mins
    Total Time
    30 mins
     

    Simple Strawberry Shortcake is a classic, delicious, and easy to prepare dessert for 4, that can be served any time of the year!

    Category: Dessert
    Cuisine: All Cuisines
    Keyword: simple strawberry shortcake
    Servings: 4
    Calories Per Serving: 468 kcal
    Author: JB @ The Grateful Girl Cooks!
    Ingredients
    For Strawberries:
    • 2 cups sliced strawberries stem removed, cored, thinly sliced
    • 1 teaspoon water
    • 1 Tablespoon granulated sugar
    For Shortcakes:
    • ¾ cup all purpose flour
    • 2 Tablespoons granulated sugar
    • ½ teaspoon baking powder
    • ⅛ teaspoon salt
    • ⅛ teaspoon baking soda
    • 3 Tablespoons COLD butter cut in small chunks
    • 2 Tablespoons sour cream
    • 2 Tablespoons milk
    • 1 large egg
    • ¼ teaspoon vanilla extract
    For whipping cream and optional garnish:
    • 1 cup heavy whipping cream
    • 2 Tablespoons powdered sugar
    • ½ teaspoon vanilla extract
    • sifted powdered sugar (OPTIONAL GARNISH)
    • fresh mint leaf (OPTIONAL GARNISH)
    Instructions

    1. TIP: Put bowl/beaters for whipped cream in the freezer BEFORE starting prep.

    2. Rinse strawberries; remove stem/core. Cut strawberries in thin slices (2 cups total); put in medium bowl. Add water and sugar; stir gently until sugar dissolves. Refrigerate strawberries 30 minutes.

    Make Shortcakes:

    1. Preheat oven to 400℉. Whisk flour, sugar, baking powder, baking soda, and salt in large bowl. Add chunks of COLD butter. Cut the butter in, using a pastry blender or two forks, until it becomes the size of peas. Set bowl aside.

    2. In separate bowl, beat sour cream, milk, egg and vanilla until smooth. Add to bowl with flour mixture. Stir until well combined into a thick, sticky dough!

    3. Line baking sheet with parchment paper. Spoon generous ¼ cup portions of dough onto paper, dividing evenly into 4 round mounds. Leave 2" between each shortcake. Sprinkle top of each shortcake lightly with additional sugar, if desired.

    4. Bake at 400°F. for 14-16 minutes. When done, shortcakes should be golden brown on top; toothpick inserted into top should come out clean. Transfer to wire rack; cool completely before serving.

    Assembling/Serving:

    1. Use electric mixer on Medium-High to beat whipping cream, powdered sugar, and vanilla until stiff peaks appear.

    2. To serve, slice each shortcake in half horizontally; place bottom half on plate. Spoon chilled strawberries onto shortcakes (½ cup each). Spoon, spray or pipe (using pastry bag) whipped cream on top of strawberries, to cover. Add top piece of shortcake, cut side down. Lightly dust with sifted powdered sugar and garnish with mint leaf, if desired. Serve, and enjoy!

    Nutrition Facts
    Simple Strawberry Shortcake
    Amount Per Serving (1 strawberry shortcake)
    Calories 468 Calories from Fat 288
    % Daily Value*
    Fat 32g49%
    Saturated Fat 20g125%
    Trans Fat 0.3g
    Polyunsaturated Fat 2g
    Monounsaturated Fat 8g
    Cholesterol 139mg46%
    Sodium 218mg9%
    Potassium 288mg8%
    Carbohydrates 39g13%
    Fiber 2g8%
    Sugar 19g21%
    Protein 7g14%
    Vitamin A 1248IU25%
    Vitamin C 43mg52%
    Calcium 104mg10%
    Iron 2mg11%
    * Percent Daily Values are based on a 2000 calorie diet.

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

    Simple Strawberry Shortcake is a classic, delicious, and easy to prepare dessert for 4, that can be served any time of the year!


    Aug
    2023

    Parmesan Herb Baked Salmon

    categories: Main Dishes, Seafood
    2 Shares
    Pin2
    Share
    Tweet
    Yum
    Email

    Parmesan Herb Baked Salmon is an easy, delicious main dish you’ll love! Salmon fillets are topped with cheese, spices and garlic, then baked!
    Parmesan Herb Baked Salmon is an easy, delicious main dish you'll love! Salmon fillets are topped with cheese, spices and garlic, then baked!

    If you’re looking for an easy main dish that doesn’t take a lot of time to prepare, then Parmesan Herb Baked Chicken might be a recipe you’ll want to check out!

    We love salmon in our home, and make it about once a week, using various recipes and methods of cooking. It’s SO GOOD!

    Making this yummy dish is as simple as stirring up a cheesy herb topping, spreading it on pieces of salmon, wrapping them in foil, then baking until done. That’s it!

    The salmon fillets are covered with a topping that is made of Italian seasoning, Parmesan cheese, butter, lemon juice, garlic, salt, pepper, and fresh parsley. Cooking the salmon in foil pouches really helps to seal in flavor!

    The topping ingredients give the baked salmon lots of deliciousness! Here’s how to make this easy main dish.

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

    Prepare The Salmon Fillets

    Pat the salmon fillets dry, using paper towels to absorb excess moisture. I use skinless fillets when I make this recipe, but if you only have “skin-on”, that will be perfectly fine, too!

    Set the “dried” fillets aside while you make the herb and cheese topping.

    Two skinless salmon fillets laying on paper towels to absorb moisture.Using more paper towels to blot the excess moisture off the salmon fillets.

    Make The Parmesan Herb Topping

    To make the topping, place softened butter, lemon juice, minced garlic, Parmesan cheese, Italian seasoning, salt, pepper, and fresh chopped parsley in a small bowl.

    TIP: You want to use butter that is really soft (but NOT melted!), to bind all the ingredients together EASILY!

    Use a fork to mix these ingredients together. It should be easy to mix these ingredients together, thanks to the soft butter.

    Soft butter, parsley, parmesan, garlic and spices are placed in a small bowl.A fork is used to fully combine all the topping ingredients in the bowl.

    Keep combining the ingredients together until the butter has been completely blended in. The mixture will be thick and “slightly” crumbly.

    Parmesan cheese, garlic herb topping is combined and ready for the salmon.

    Add The Seasoned Topping To The Salmon 

    Place a large sheet of aluminum foil on a baking sheet, then spray the foil lightly with non-stick baking spray.

    NOTE: The foil will need to be large enough to completely cover and seal the fish inside when it’s time to bake.

    Lay the pieces of salmon on the foil, leaving a little bit of space between the pieces. Cover the top of the fish with the cheesy herb topping, dividing the mixture evenly between the two fillets.

    Two salmon fillets, laying on aluminum foil, covered with cheese herb topping.

    Cooking The Parmesan Herb Baked Salmon

    Bring the edges of the foil up and over the salmon, and crimp all edges tightly closed, to prevent air from escaping. 

    Foil pouch, with herb topped salmon fillets inside is sealed before baking.

    Place the baking sheet in a preheated oven. Bake the salmon at 425°F (218.3°C) for about 10-12 minutes.

    When done, carefully open the foil pouch, fully exposing the parmesan herb baked salmon.

    Turn the oven to BROIL, place the baking sheet about 6 inches from the broiler element, and broil for 1-2 minutes, to give the fish a nice light brown color.

    Keep an eye on the salmon as it broils, to ensure it doesn’t burn or overcook. Remove the salmon from the oven, and serve immediately.

    Two pieces of parmesan herb baked salmon, after baking.After broiling 1-2 minutes, the parmesan herb baked salmon is lightly browned.

    Serve The Parmesan Herb Baked Salmon

    Serve the parmesan herb baked salmon immediately after removing it from the oven. Transfer the salmon to individual plates. Drizzle with melted butter remaining in the foil pouch.

    If desired, garnish each piece with a sprinkle of Parmesan cheese, fresh parsley, and a lemon wedge. We enjoy this pop of citrus flavor when we squeeze lemon juice on the salmon!

    Parmesan herb baked salmon, served with rice and peas, on a white plate.

    I really hope you have the chance to try this simple, delicious main dish, and trust you’ll enjoy it as much as we do.

    The recipe (as written below) makes two servings, but can EASILY be doubled or tripled, to suit your needs.

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

    Looking For More SALMON Recipes?

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

    Want More Recipes? Get My FREE Newsletter!

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

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

    Find Me On Social Media:

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

    Author's signature

    Recipe adapted from (and with thanks to) Alyssa Rivers at: https://therecipecritic.com/baked-parmesan-garlic-herb-salmon-in-foil/

    ↓↓ PRINTABLE RECIPE BELOW ↓↓

    0 from 0 votes
    PRINT
    Parmesan Herb Baked Salmon
    Prep Time
    10 mins
    Cook Time
    14 mins
    Total Time
    24 mins
     

    Parmesan Herb Baked Salmon is an easy, delicious main dish you'll love! Salmon fillets are topped with cheese, spices and garlic, then baked!

    Category: Entree-Seafood
    Cuisine: American
    Keyword: parmesan herb baked salmon
    Servings: 2
    Calories Per Serving: 335 kcal
    Author: JB @ The Grateful Girl Cooks!
    Ingredients
    • 10 ounces salmon fillets (2 fillets- 5 oz. each) with or without skin
    • 1½ Tablespoons butter (softened)
    • ¼ cup grated Parmesan cheese
    • 1½ teaspoons fresh lemon juice
    • 1½ teaspoons minced garlic
    • ¼ teaspoon salt
    • ¼ teaspoon Italian seasoning
    • ⅛ teaspoon black pepper
    • 1½ Tablespoons fresh chopped Italian flat leaf parsley
    For Garnish: (additional Parmesan cheese, parsley, and/or lemon wedge)
      US Customary - Metric
      Instructions

      1. Preheat oven to 425℉ (218.2℃). Place a large piece of foil on a baking sheet, and coat it with non-stick spray.

      2. Pat the salmon fillets dry, using paper towels to absorb moisture.

      3. Place softened butter, parmesan cheese, lemon juice, garlic, Italian seasoning, salt, pepper, and fresh chopped parsley in a small bowl. Use a fork to combine these ingredients well.

      4. Lay both salmon fillets in the middle of prepared foil, leaving space between the pieces. Cover top of fish with cheese/herb topping, dividing evenly between fillets. Bring edges of the foil up and over the salmon; crimp all edges closed, to prevent air from escaping. 

      5. Bake at 425°F (218.3°C) for 10-12 minutes. When done, carefully open foil pouch, exposing salmon. Turn oven to BROIL, place fish about 6 inches from the broiler element (still in foil on baking sheet). Broil 1-2 minutes, to lightly brown. Keep an eye on salmon as it broils, to ensure it doesn't burn.

      6. To serve, transfer salmon to serving plates. Drizzle with melted butter left in foil pouch. Serve immediately. If desired, garnish each piece with Parmesan cheese, fresh parsley, and a lemon wedge. Enjoy!

      Nutrition Facts
      Parmesan Herb Baked Salmon
      Amount Per Serving (1 g)
      Calories 335 Calories from Fat 189
      % Daily Value*
      Fat 21g32%
      Saturated Fat 9g56%
      Trans Fat 0.3g
      Polyunsaturated Fat 4g
      Monounsaturated Fat 6g
      Cholesterol 111mg37%
      Sodium 642mg28%
      Potassium 754mg22%
      Carbohydrates 3g1%
      Fiber 0.3g1%
      Sugar 0.2g0%
      Protein 32g64%
      Vitamin A 685IU14%
      Vitamin C 6mg7%
      Calcium 143mg14%
      Iron 2mg11%
      * Percent Daily Values are based on a 2000 calorie diet.

      Here’s one more to pin on your Pinterest boards!Parmesan Herb Baked Salmon is an easy, delicious main dish you'll love! Salmon fillets are topped with cheese, spices and garlic, then baked!


      Aug
      2023

      Chocolate Chip Orange French Toast

      categories: Breakfast
      4 Shares
      Pin4
      Share
      Tweet
      Yum
      Email

      Chocolate Chip Orange French Toast is a yummy, EASY breakfast! Chocolate chips, orange juice, and cinnamon flavor this family-size baked dish!Chocolate Chip Orange French Toast is a yummy, EASY breakfast! Chocolate chips, orange juice, and cinnamon flavor this family-size baked dish!

      If you’re looking for an absolutely delicious breakfast to serve to a crowd, you’ve got to try this recipe for Chocolate Chip Orange French Toast!

      Chocolate Chip Orange French Toast is a make-ahead dish, which makes it really convenient for most folks! Prepare the French toast the night before you want to serve it, then bake it the next morning, and enjoy!

      This yummy, decadent breakfast treat is filled with chocolate chips, orange juice (and zest), cinnamon, etc. and turns out fantastic every single time.

      It is very easy to make, and I am confident you (and those you love) will really like it. Here’s how to make Chocolate Chip Orange French Toast.

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

      How To Make Chocolate Chip Orange French Toast

      Spread one Tablespoon of melted butter on the bottom and sides of a 10″ x 8″ or a 9″ x 13″ baking dish.

      I prefer using a 10″ x 8″ in order to have a slightly thicker piece of French toast in the end, but the choice is yours!

      Melted butter is brushed on bottom and sides of a baking dish.

      Cut day old thick bread into bite-sized cubes (slightly stale bread is better for this recipe). You will need about 8 thick slices of bread (sourdough, French, etc.) for this recipe. You can leave the crusts on the bread, too!

      This will end up being about 5 cups of cubed bread. Spread the bread cubes evenly in the buttered baking dish.

      The reason it is best to use “day old” or slightly stale bread is because it hold it’s shape once covered with liquid much better than soft bread, which tends to become “mushy”.

      Day old bread cut into small, bite-sized cubes, in a measuring cup.Cubed day old bread is spread in a buttered baking dish.

      Time To Add The FLAVOR!

      Sprinkle milk chocolate chips evenly over the bread cubes in the dish. If you prefer dark or semi-sweet chocolate chips, simply substitute them for the milk chocolate!

      Chocolate chips sprinkled on top of the cubed bread in white baking dish.

      Mix, Then Add The Egg Mixture

      In a separate bowl, whisk together eggs, orange juice, milk, brown sugar, vanilla, orange zest, and ground cinnamon.

      Once mixed well, pour this liquid evenly over the bread and chocolate chips in the baking dish.

      Eggs, milk, OJ, cinnamon, brown sugar, etc. in a large white mixing bowl.A large white bowl of egg/cinnamon mixture, ready for the French toast.

      Cover And Refrigerate Overnight

      The liquid will not fully cover the bread cubes and chocolate chips, so you will need to make sure the bread cubes are moistened.

      Use a spatula to press down the bread cubes into the egg mixture, so those pieces of bread can absorb some of the egg mixture.

      Once this is done, cover the baking dish tightly, and refrigerate overnight. While it refrigerates overnight, the bread cubes will absorb most of the liquid (and flavor).

      A spatula is used to press bread cubes into egg mixture in pan.

      Bake The Chocolate Chip Orange French Toast

      The next morning, remove the baking dish from the refrigerator. Remove the wrap from the top of the dish.

      Let the chocolate chip orange French toast rest at room temp. while preheating your oven to 350°F. This helps take the chill off the French toast, so it will cook more evenly.

      Bake (uncovered) at 350°F. for 40-50 minutes. Mine usually takes about 45 minutes to fully cook. Because different sized pans may be used and oven temps can vary, I recommend checking it first at the 40 minute mark.

      After baking, chocolate chip orange French toast is golden brown on top.

      When done, the top surface of the chocolate chip orange French toast should be golden brown, and a toothpick inserted into the top/middle should come out clean.

      A baking dish of chocolate chip orange French toast cools after baking.Chocolate chips on the French toast melt while baking.

      Time To Eat!

      Let the chocolate chip orange French toast cool slightly before slicing and serving it. We prefer eating this warm (not blazing hot) for best flavor, but again… that’s your choice!

      If desired, sprinkle each piece with sifted powdered sugar before serving. Drizzle each portion with pancake syrup, and dig in!

      The orange and chocolate flavors pair well together, and is a winning combination, in my opinion! The French toast is fluffy and delicious, as well. 

      A piece of chocolate chip orange French toast, dusted with powdered sugar.

      I hope you will try this delicious breakfast treat! It truly is easy to make, and we love it. My hope is that you enjoy it with those you love.

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

      Looking For More FRENCH TOAST Recipes?

      You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have some delicious French Toast recipes created for a family or for two people, including:

      Want More Recipes? Get My FREE Newsletter!

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

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

      Find Me On Social Media:

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

      Author's signature

      ↓↓ PRINTABLE RECIPE BELOW ↓↓

      0 from 0 votes
      PRINT
      Chocolate Chip Orange French Toast
      Prep Time
      10 mins
      Cook Time
      45 mins
      Refrigeration Time (inactive prep)
      8 hrs
      Total Time
      8 hrs 55 mins
       

      Chocolate Chip Orange French Toast is a yummy, EASY breakfast! Chocolate chips, orange juice, and cinnamon flavor this family-size baked dish!

      Category: Breakfast
      Cuisine: American
      Keyword: chocolate chip orange French toast
      Servings: 10
      Calories Per Serving: 442 kcal
      Author: JB @ The Grateful Girl Cooks!
      Ingredients
      • 1 Tablespoon butter melted
      • 5 cups bread (sourdough, French, etc.) day old, cut in bite-sized cubes
      • ½ cup milk chocolate chips can sub. dark or semi-sweet, if desired
      For Egg Mixture:
      • 4 large eggs
      • ½ cup orange juice (fresh)
      • 1 large orange (zest of) finely grated peel (orange part only)
      • ¾ cup milk
      • ¼ cup brown sugar light or dark
      • 1 teaspoon vanilla extract
      • 1 teaspoon ground cinnamon
      US Customary - Metric
      Instructions

      1. Spread melted butter on bottom/sides of a 10" x 8" or a 9" x 13" baking dish. A 10" x 8" dish will yield thicker French toast, but choice is yours!

      2. Cut 8 thick slices of day old thick bread into bite-sized cubes. You will need a total of 5 cups of bread cubes. Spread bread cubes evenly in buttered baking dish.

      3. Sprinkle the chocolate chips evenly over bread cubes.

      4. In separate bowl, whisk together eggs, orange juice, milk, brown sugar, vanilla, orange zest, and ground cinnamon. Once mixed well, pour this evenly over bread and chocolate chips in baking dish. Use spatula to press bread cubes down into egg mixture, to moisten all pieces. Cover baking dish, and refrigerate overnight.

      5. Next morning-remove dish from the refrigerator. Let rest at room temp. while oven preheats to 350°F. Bake (uncovered) at 350°F. for 40-50 minutes. Different sized pans may be used and oven temps vary, so I recommend checking for doneness at 40 minutes. When done, surface should be golden brown, and a toothpick inserted into top/middle should come out clean.

      6. Let cool slightly before slicing and serving it. We prefer to eat this warm (not hot) for best flavor, but that's your choice! If desired, sprinkle each piece with sifted powdered sugar before serving. Drizzle with pancake syrup, and dig in! Enjoy!

      Nutrition Facts
      Chocolate Chip Orange French Toast
      Amount Per Serving (1 g)
      Calories 442 Calories from Fat 72
      % Daily Value*
      Fat 8g12%
      Saturated Fat 3g19%
      Trans Fat 0.1g
      Polyunsaturated Fat 1g
      Monounsaturated Fat 1g
      Cholesterol 80mg27%
      Sodium 764mg33%
      Potassium 231mg7%
      Carbohydrates 76g25%
      Fiber 3g13%
      Sugar 18g20%
      Protein 16g32%
      Vitamin A 228IU5%
      Vitamin C 8mg10%
      Calcium 116mg12%
      Iron 5mg28%
      * Percent Daily Values are based on a 2000 calorie diet.

      Here’s one more to pin on your Pinterest boards!Chocolate Chip Orange French Toast is a yummy, EASY breakfast! Chocolate chips, orange juice, and cinnamon flavor this family-size baked dish!