Pork Chops Olé

Pork Chops Olé is a flavor-filled “all in one pan” Southwest inspired meal (pork chops, rice and sauce). Very easy to prep, then put dish in oven to bake!Pork Chops Olé is a flavor-filled "all in one pan" Southwest inspired meal (pork chops, rice and sauce). Very easy to prep, then put dish in oven to bake!If you enjoy pork chops, easy to prepare dinners, and Southwestern flavors, then this recipe for Pork Chops Olé might be just the recipe you’re looking for!

I was on the phone with my sister a couple days ago, and I told her I had some pork chops laid out for dinner, but hadn’t decided on HOW to cook them yet. She told me about a recipe she had made previously, and it sounded promising. I got off the phone, tweaked the recipe just a tiny bit, and a couple hours later we were eating it for dinner… and it was GOOD!

Here’s how I made it (NOTE:  the recipe, as written serves 6 – I made everything exactly the same as written in the recipe, but only used 3 pork chops for my hubby and I):

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Prepare The Pork Chops

Season the boneless pork chops with a sprinkling of salt, pepper, chili powder, cumin, and garlic powder.

Pork chops are lightly seasoned with Southwestern spices.

Heat the oil on medium high until hot. Carefully place pork chops into hot oil. Do not move them once they hit the pan.

Pork chops are pan-seared in oil until browned on both sides.
After 2-3 minutes (when they have a good “sear” on the bottom), flip them over and cook the other side for 2-3 minutes until golden brown. Brown on all sides, as well (I stand them up using tongs, to get nice brown color on the sides).

Seasoned pork chops are pan-seared until brown.

Into The Baking Dish They Go…

Spray a 9×13 casserole dish with non-stick spray. Add uncooked rice, can of diced tomatoes (including juice), water, diced green peppers, and a packet of taco seasoning to the dish. Stir to combine. Place seared pork chops on top of the rice/tomato mixture.

Seared pork chops are placed on top of tomato/rice mixture in baking dish.

Garnish the top of each piece of pork chops olé with thin strips of green bell pepper.

Each one of the pork chops olé is garnished with strips of green bell peppers.

Bake The Pork Chops Olé

Cover the dish with aluminum foil, and bake for 90 minutes in a preheated 350 degree oven. At the end of 90 minutes (when your kitchen smells amazing!), carefully remove the pork chops olé from oven.

Remove foil (and discard), then top each piece of pork with grated Cheddar cheese. Put the dish back into the oven (uncovered) for a couple more minutes, until cheese has melted.

Baked pork chops olé are covered with cheese, placed back in oven to melt cheese.

When cheese has fully melted, remove dish from oven. Use a spatula and place a serving of pork (and the Spanish rice it is sitting on) onto individual serving plates.

Ready To EAT!

Serve immediately while hot, and enjoy! The pork chops and rice have a wonderful Southwestern flavor. Pork Chops Olé is ready to be gobbled up!  I served it with some sautéed yellow and green zucchini we grew in our garden!

Pork Chops Olé with rice, out of the oven, and ready to eat!

Hope you will give this recipe a try! Once you brown the pork chops, the rest of the meal is cooked in one dish, all together!  It couldn’t be easier! The rice cooks under the pork chops olé, and comes out light, fluffy, and full of flavor!  OLÉ!  Can’t beat that!  Have a fantastic day, friends.

Looking For More PORK CHOP Recipes?

You can find ALL my recipes in the Recipe Index, located at the top of the page. I have lots of great recipes using pork chops, including:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
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Author's signatureRecipe Source: My sister, Joni.

0 from 0 votes
Pork Chops Olé
Prep Time
10 mins
Cook Time
1 hr 30 mins
Total Time
1 hr 40 mins
 
Pork Chops Olé is a flavor-filled "all in one pan" Southwest inspired meal (pork chops, rice and sauce). Very easy to prep, then put dish in oven to bake!
Category: Entree
Cuisine: Southwestern
Keyword: pork chops ole
Servings: 6 servings
Calories Per Serving: 457 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 6 pork chops , about 1½" thick (I used boneless, but bone-in would work, too!)
  • Salt , pepper, garlic powder, chili powder & cumin (to season chops)
  • 2 Tablespoons vegetable oil
  • 1 cup uncooked rice
  • cups water
  • 1 can (14.5 ounces) diced tomatoes (use entire can, plus juice)
  • 1 envelope taco seasoning
  • 1/3 cup chopped green peppers (goes in with rice)
  • 3-4 thin slices green pepper per pork chop (as garnish for pork chops)
  • 1 small handful grated cheddar cheese for each pork chop
Instructions
  1. Preheat oven to 350 degrees. Lightly season pork chops with salt, pepper, garlic powder, chili powder and cumin.
  2. Heat oil in large skillet. Once oil is hot, lightly brown pork chops on all sides (2-3 minutes per side).
  3. Spray a 13x9 inch baking dish with non-stick spray. Add the UNCOOKED rice, water, diced tomatoes (including juice), chopped green peppers, and envelope of taco seasoning.Stir to combine.
  4. Place the browned pork chops on top of the rice/sauce mixture. Garnish each pork chop with several thin slices of green pepper.
  5. Cover dish with aluminum foil and bake at 350 degrees for 1½ hours. When done, remove dish from oven. Remove foil. Cover each pork chop with a handful of grated cheddar cheese. Place dish back into oven, (uncovered). Let cook for a couple minutes, until cheese has completely melted.
  6. Remove dish from oven, and serve. I found it easiest to use a spatula and remove rice and pork chops at the same time. Enjoy!
Recipe Notes

Prep time is very fast... then it bakes for 90 minutes, so this is very simple to prepare. Find a quiet spot to put your feet up... and enjoy the wonderful aromas coming out of your kitchen as it bakes!

Nutrition Facts
Pork Chops Olé
Amount Per Serving (1 chop and rice)
Calories 457 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 7g44%
Cholesterol 92mg31%
Sodium 279mg12%
Potassium 1042mg30%
Carbohydrates 41g14%
Fiber 5g21%
Sugar 8g9%
Protein 37g74%
Vitamin A 1370IU27%
Vitamin C 229.8mg279%
Calcium 124mg12%
Iron 2.3mg13%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Pork Chops Olé is a flavor-filled "all in one pan" Southwest inspired meal (pork chops, rice and sauce). Very easy to prep, then put dish in oven to bake!

 

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Southern Bacon Gravy (For Biscuits)

Make thick, creamy Southern BACON Gravy for biscuits- from scratch! Easy to make, and tastes absolutely DELICIOUS!Make thick, creamy Southern BACON Gravy for biscuits- from scratch! Easy to make, and tastes absolutely DELICIOUS!
I grew up loving biscuits and gravy! It was always a big treat when my Mom (a Texas girl) made us Southern Bacon Gravy For Biscuits. Can there be anything better than fresh, fluffy biscuits smothered in a thick gravy made with BACON? Now I will concede that biscuits and gravy will probably not help you get that girlish figure you’ve always wanted, but sometimes you simply want a hearty breakfast that fills you up!

I’ve made biscuits and gravy so many times over the course of my almost 40 year marriage I can’t even count them. My hubby LOVES it when I make biscuits and gravy for breakfast (must be HIS Southern heritage, too)!

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SO HOW DO I MAKE SOUTHERN BACON GRAVY?

Well- I’m glad you asked.  Here’s how I make ’em:  First cook the bacon until it is crispy.

Southern Bacon Gravy (For Biscuits) / The Grateful Girl Cooks!
Once the bacon is done, remove it from pan to a paper towel, to drain off any remaining grease. When the bacon is cool enough to handle, crumble it into small pieces.

Southern Bacon Gravy (For Biscuits) / The Grateful Girl Cooks!
Do not wipe out the skillet you cooked the bacon in. Discard MOST of the bacon grease (I save mine in a jar in the freezer), BUT KEEP ABOUT 2 TABLESPOONS IN THE SKILLET (My Mom calls this Liquid Gold – ha ha). See all those little bitty bacon bits on the bottom of the skillet? Those, plus the bacon grease will incorporate LOTS of flavor into your gravy!

Southern Bacon Gravy (For Biscuits) / The Grateful Girl Cooks!

Mixing the Gravy

In a bowl or measuring cup, whisk together milk, flour, pepper and salt, until lump free.

Southern Bacon Gravy (For Biscuits) / The Grateful Girl Cooks!

Put the bacon crumbles and the milk/flour mixture into the skillet.  Heat on medium, stirring constantly, until it comes to a boil. Reduce heat a bit, continuing to stir while the mixture thickens. Absolutely give it a taste, to check for seasoning. I always add a lot of pepper, and usually more salt to get it to taste just right!

Southern Bacon Gravy (For Biscuits) / The Grateful Girl Cooks!

Once the gravy has thickened, add a Tablespoon (or two!) of cold butter. Stir until butter is melted and incorporated into gravy.

Southern Bacon Gravy (For Biscuits) / The Grateful Girl Cooks!
It’s a fairly thick gravy. See how it coats the spoon when done?

Southern Bacon Gravy (For Biscuits) / The Grateful Girl Cooks!

Time To Eat Some Southern Bacon Gravy For Biscuits!

Once bacon gravy is heated through, seasoned to taste, etc. get your warm biscuits ready! Split them in half and place them on a plate. I used my recipe for homemade Southern Buttermilk Biscuits here. They’re nice and tall, but any store bought biscuits will do just fine!

Southern Bacon Gravy (For Biscuits) / The Grateful Girl Cooks!

Spoon the hot bacon gravy over each biscuit half. Smother them good!

Southern Bacon Gravy (For Biscuits) / The Grateful Girl Cooks!
That’s IT!  Grab a fork, and dive on in!  Biscuits n’ Gravy may not be so good for your HIPS, but, mercy… they sure taste good on the LIPS! (Go take a long walk after breakfast… it’s all about balance, right?). I really think you’re gonna LOVE this gravy! Bacon really DOES make everything BETTER!

Southern Bacon Gravy (For Biscuits) / The Grateful Girl Cooks!
The gravy can be refrigerated if you have leftovers. Cover it well, and it will keep for a couple days. Reheat (you might need to add a touch of milk), stir it well, and it will be ready to eat again!

I see biscuits and gravy on the menu at lots of restaurants that serve breakfast, but honestly, I’d rather have my homemade version. It’s DELICIOUS (and inexpensive too!).  Have a great day, and give this bacon gravy a try on your favorite biscuit. I think you will LOVE it! Don’t forget to check out ALL of my recipes in the Recipe Index, located at the top of the page.

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

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Facebook page: The Grateful Girl Cooks!
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Southern Bacon Gravy (For Biscuits) / The Grateful Girl Cooks!Recipe Source: My Mom

5 from 5 votes
Southern Bacon Gravy (For Biscuits)
Prep Time
10 mins
Cook Time
6 mins
Total Time
16 mins
 
Make this thick, delicious Southern Bacon Gravy to pour over hot biscuits. Biscuits and Gravy... yum!
Category: Breakfast
Cuisine: American
Keyword: bacon gravy
Servings: 8 servings (2 cups total)
Calories Per Serving: 113 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For gravy:
  • 2 cups milk
  • 2 Tablespoons flour
  • 1/2 teaspoon ground black pepper
  • 3/4 teaspoon salt
  • 6 pieces bacon , cooked until crisp (RESERVE 2 Tablespoons bacon grease in skillet)
  • 1-2 Tablespoons cold butter
  • 8 warm biscuits (pre-cooked, or bake them while cooking bacon)
Instructions
  1. Cook bacon in large skillet until crispy. Remove cooked bacon to paper towels to absorb grease. When cool, crumble bacon into small pieces. Set aside.
  2. Do NOT clean skillet. Leave 2 Tablespoons bacon grease in skillet. Discard the rest.
  3. In separate bowl or container, whisk together milk, flour, salt and pepper, until lump-free. Pour the milk/flour mixture into skillet with remaining bacon grease. Add crumbled bacon pieces. Heat mixture on medium (whisking/stirring constantly) until it comes to a boil; reduce heat a bit, and continue cooking and stirring, until gravy has thickened (5-6 minutes). Give it a taste test.
  4. Add additional salt and pepper, to taste (I ALWAYS add more). Once gravy has thickened, add 1-2 Tablespoons cold butter. Stir until butter is melted, incorporated into gravy, and mixture is heated through.
  5. Slice warm biscuits in half horizontally. Place biscuit halves onto serving plate. Spoon hot gravy over each half. Serve and enjoy!
Recipe Notes

In the words of my Mom... "you can't have enough pepper in this gravy!". Don't be afraid to season this gravy well! Taste, taste, taste, and add salt and pepper until it tastes exactly the way you want it to. *Caloric calculation is for gravy only.

Nutrition Facts
Southern Bacon Gravy (For Biscuits)
Amount Per Serving (1 serving (1/4 cup))
Calories 113 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 3g19%
Cholesterol 17mg6%
Sodium 365mg16%
Potassium 121mg3%
Carbohydrates 4g1%
Sugar 3g3%
Protein 4g8%
Vitamin A 160IU3%
Calcium 74mg7%
Iron 0.2mg1%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Make thick, creamy Southern BACON Gravy for biscuits- from scratch! Easy to make, and tastes absolutely DELICIOUS!

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Summer Fruit Medley Green Salad

Mixed greens, strawberries, peaches, blueberries, feta, red onion and pecans combine to create a delicious, colorful, summer fruit medley green salad!Mixed greens, strawberries, peaches, blueberries, feta, red onion and pecans combine to create a delicious, colorful, summer fruit medley green salad!
I love salads during the HOT Summertime! They are light, cold, and taste yummy when it is too hot outside to want a heavy dinner. A few nights ago I made this delicious Summer Fruit Medley Green Salad.  It was soooo good, I’m making it again tonight!

Summer and fresh picked fruit just really seem to go together! Juicy sweet fruits, like blueberries, strawberries, and fresh peaches taste absolutely amazing when you pair them up in a savory salad.

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Fresh Fruit Makes This Fruit Medley Green Salad The Best!

The day I made this salad the first time, I had just picked fresh peaches at a local U-Pick Farm. I also had fresh blueberries, strawberries and mixed greens right in my little backyard raised bed garden! They were nice and RIPE! How could I NOT use them in something yummy?!!!

A collage of photos showing the fresh fruit in the salad.

The fruit medley green salad came together in a FLASH!  In about 10 minutes, I had all the ingredients in a serving bowl. It sure looks pretty with colorful fresh fruit, feta cheese, red onions, Romaine lettuce, mesculin greens, and pecan pieces in it!

The fruit medley green salad sure is colorful and delicious!

Add Salad Dressing And Serve

To dress the salad I made a super quick balsamic vinegar and olive oil dressing (that took all of about 30 seconds to mix together), drizzled it over the salad, and BOOM! Love at first bite!  I served the summer fruit medley green salad with slices of rotisserie chicken on the side.

The sweetness of the fresh ripe fruit, paired with the slight saltiness of feta cheese, and the crunch of the crisp lettuce and pecans makes ONE GREAT TASTING SALAD!

This fruit medley green salad is drizzled with an olive oil/balsamic dressing.

Sure hope you will consider making this quick, easy, and scrumptious fruit medley green salad, especially now, when summer fruits are at their peak of delicious-ness! Gotta go now and get our dinner ready. We’re having salmon, with this salad on the side tonight! YUM! Have a great day!

Looking For More SALAD Recipes?

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

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

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

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0 from 0 votes
Summer Fruit Medley Green Salad
Prep Time
10 mins
Cook Time
0 mins
Total Time
10 mins
 

Mixed greens, strawberries, peaches, blueberries, feta, red onion and pecans combine to create a delicious, colorful, summer fruit medley green salad!

Category: Salad
Cuisine: American
Keyword: fruit medley green salad
Servings: 4 servings
Calories Per Serving: 87 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 1 small head Romaine lettuce , chilled and chopped
  • 2 cups mixed salad greens (Spring greens or mesculin, chilled and chopped)
  • 1 fresh peach (peeled, pitted, and sliced thin)
  • 5-6 fresh strawberries (sliced thin)
  • 1/2 cup fresh blueberries
  • 1/3 cup crumbled feta cheese
  • 1/4 cup red onion (thinly sliced)
  • 8-10 pecans or walnuts (broken into pieces)
  • Optional Dressing: (but it goes perfectly with sweetness of fruit/saltiness of feta!)
  • 2 parts dark balsamic vinegar to 1 part olive oil (can make as much or as little as desired)
Instructions
  1. Place cold chopped mixed greens in large salad bowl.
  2. Add peach slices, strawberry slices, blueberries, and crumbled feta cheese. Top with red onion slices and broken pecan (or walnut) pieces.
  3. In a separate bowl, mix the olive oil and balsamic vinegar together with a fork until fully emulsified/combined. Drizzle dressing over salad..
  4. Serve chilled, and enjoy!
Recipe Notes

NOTE: Caloric calculation does not include the optional oil/vinegar dressing.
If by any chance you happen to have a Peach-Cinnamon balsamic vinegar hanging around your kitchen... by all means, use it in the salad dressing!!!

Nutrition Facts
Summer Fruit Medley Green Salad
Amount Per Serving (1 serving)
Calories 87 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 2g13%
Cholesterol 11mg4%
Sodium 145mg6%
Potassium 171mg5%
Carbohydrates 9g3%
Fiber 1g4%
Sugar 6g7%
Protein 2g4%
Vitamin A 1010IU20%
Vitamin C 18mg22%
Calcium 64mg6%
Iron 0.6mg3%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to add to your Pinterest boards!Mixed greens, strawberries, peaches, blueberries, feta, red onion and pecans combine to create a delicious, colorful, summer fruit medley green salad!

 

 

 

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Southern Buttermilk Biscuits

You will LOVE eating these delicious classic Southern buttermilk biscuits for breakfast… big and tall, big and soft, and big in flavor!You will LOVE eating these delicious classic Southern buttermilk biscuits for breakfast... big and tall, big and soft, and big on flavor!
I love a good biscuit, especially if it’s Southern Buttermilk Biscuits!  I grew up eating homemade biscuits  because my Texas born and raised Mom made them perfectly! We ate our biscuits with jam OR smothered with thick gravy (made with bacon, NOT sausage!).

To me, a good biscuit has to be tall and fluffy! There’s something majestic about a good rise on one… a far cry from the “hockey puck like” ones I’ve had (and made, unfortunately) before.  Well this is a great recipe for making tall, homemade, fluffy buttermilk biscuits. They are easy to make, with a couple helpful “tips”.

SCROLL DOWN FOR A PRINTABLE RECIPE CARD AT THE BOTTOM OF THE PAGE

A Couple Of TIPS:

Tip #1 is to put the butter you are going to use in the freezer for about 20 minutes before using it in this recipe. (It keeps the butter from melting in the dough… little flecks of butter will remain intact, and be, oh so delightful).

Tip #2 is to not pat the dough down too thin. You want to cut the biscuits with the dough about 1-1½ inches thick. Trust me on this!  So here’s HOW you make these:

How To Make Southern Buttermilk Biscuits

First (while butter is freezing), sift together flour, sugar, baking powder, baking soda and salt.

Flour for biscuits in sifter over a white bowl

I used a cheese grater to grate the frozen butter. It’s easy when butter is frozen! Add the butter to the dry ingredients.

Grating frozen butter for biscuit dough into bowl

Use a pastry cutter and cut the butter shreds in with the dry ingredients until mixture becomes small coarse crumbs. (If you want, you can use a food processor to mix the dry ingredients and butter… pulse until it becomes small crumbs).

Using pastry cutter to blend in butter for biscuit dough

Make a deep well in the mixture.  Add cold buttermilk, then stir the mixture together until fully combined. The dough will be a bit sticky… don’t worry about it!

Cold buttermilk added to flour in bowl

Cutting The Biscuits

Turn the dough out onto a flour covered work surface. Put a little flour on your hands (to help prevent sticking), and shape the dough into a rectangle.

Buttermilk biscuit dough turned out onto floured board

Once dough is a rectangle shape, fold the dough over onto itself 6 times. I folded one end over to touch the other, then rotated dough a quarter turn and did it again, etc. until I had “turned” the dough over on itself 6 times (this helps to create “layers”).

Southern biscuit dough rolled out on floured surface

You should end up with a tall square. Use your hands to flatten down the dough until the dough is about 1-1½ inches thick. You can use a 2½ inch biscuit cutter OR use a clean half-pint canning jar (like I did – same size!). Cut out biscuits. Try not to twist the edges of the dough when you cut.

If you have leftover scraps, you can put them together and cut out more biscuits, but don’t combine the dough more than a couple times! I was able to get 12 biscuits out of the dough.

Cutting buttermilk biscuits from dough using glass jar

Time To Bake These Southern Buttermilk Biscuits

Carefully place the biscuit dough rounds onto a parchment paper lined baking sheet. Put the biscuits close together (just so they are ALMOST touching).  Bake biscuits in a preheated 450 degree oven for 12-15 minutes, or until golden brown on top.

Biscuit dough cut out and ready to bake

Brush melted butter over the tops of the biscuits when done. You can also take the biscuits out a minute or two before they are done, brush the melted butter on the tops, then put it back into oven for a couple more minutes. I’ve done it BOTH ways!

Melted butter being brushed on top of biscuits

Ready To Eat!

The finished biscuits should come out of the oven, with some nice height and soft layers!

Tall, fluffy Southern style biscuits

These buttermilk biscuits taste fantastic topped with butter and some jam (this is with some of my homemade raspberry jam!). Delicious!

Buttermilk biscuits with raspberry jam on top

They are also fantastic smothered in thick, homemade gravy. Here’s my recipe for Southern Bacon Gravy (for biscuits). Lip-smackin’ GOOD!

Southern Buttermilk Biscuits with bacon gravy on top, on plate

However you enjoy eating homemade biscuits (with jam, gravy or plain), I really think you will LOVE these delicious buttery buttermilk biscuits!

If you really enjoy biscuits for breakfast, be sure to check out this one for Vanilla Glazed Blueberry Biscuits! They’re so good!

Close up of tall buttermilk biscuit

Have a great day!  I am grateful my husband and I were recently able to visit Victoria, BC for a weekend getaway (for my birthday).

It was good to have an adventure together, see new sights, enjoy great food, each other’s company, etc., but it was sure good to come back to our home sweet home in the beautiful Pacific Northwest! For all of those blessings, I am thankful.

Looking For More BREAKFAST Recipes?

You can find ALL my recipes in the Recipe Index, located at the top of the page. I have a wonderful variety of breakfast 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.
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The Grateful Girl Cooks!
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Have a WONDERFUL day, friends!

Author's signature

Recipe Source: http://www.thechunkychef.com/buttermilk-biscuits-and-sausage-gravy/

↓↓ PRINTABLE RECIPE BELOW ↓↓

4.67 from 3 votes
Southern Buttermilk Biscuits
Prep Time
15 mins
Cook Time
12 mins
Total Time
27 mins
 

You will LOVE eating these delicious classic Southern buttermilk biscuits for breakfast... big and tall, big and soft, and big on flavor!

Category: Bread, Breakfast
Cuisine: American
Keyword: southern buttermilk biscuits
Servings: 12 biscuits
Calories Per Serving: 159 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 6 Tablespoons butter (frozen-put in freezer 15-20 minutes before using)
  • 2 cups all purpose flour
  • 1 Tablespoon granulated sugar
  • 1 Tablespoon baking powder
  • 1/4 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup buttermilk (cold)
  • 2 Tablespoons melted butter (for brushing on tops of baked biscuits)
Instructions
  1. Put butter into freezer for about 20 minutes before beginning! Preheat oven to 450 degrees.
  2. Sift together flour, sugar, baking powder, baking soda, and salt in a large bowl. Grate frozen butter into the bowl. Using a pastry blender (or two forks), cut the butter into the dry ingredients until the mixture becomes coarse crumbs (with butter about the size of small peas).
  3. Create a "well" in the middle of the crumbs. Add buttermilk. Mix the ingredients together until combined, and you have a slightly sticky soft dough.
  4. Turn the dough out onto a floured work surface. Flour your hands and shape dough into a rectangle. Gently fold the dough onto itself 6 times. End to end, rotating between folds. Once done, you should have a rather tall square piece of dough. Pat this down until dough is between 1 and 1½ inches thick.
  5. Cut biscuits out of dough (using a 2½ inch biscuit cutter OR you can use a half pint canning jar (like I did). Try not to twist the dough as you make the cuts. If you have leftover dough, you can combine them and cut some more biscuits (but only do this once or twice or the dough will flatten).
  6. Place cut biscuit dough onto parchment paper-lined baking sheet. Place them very close together, so that they are ALMOST touching.
  7. Bake biscuits in preheated 450 degree oven for 12-15 minutes, or until they are golden brown on top.
  8. Brush the finished biscuits with melted butter right when you take them out of oven OR take them out right before they are finished, brush them with melted butter and pop them back in oven for last couple minutes. (I've done BOTH).
  9. Serve, and ENJOY!
Recipe Notes

* When freezing butter... I cut the amount needed, froze the cube, then grated it while frozen. You can also cut the butter into small chunks, put the pieces on a plate, then freeze. You can mix the dry ingredients and frozen butter in a food processor, then transfer to a bowl, but I found it just as easy (and less cleanup) to do it all in a bowl, from start to finish!

Nutrition Facts
Southern Buttermilk Biscuits
Amount Per Serving (1 biscuit)
Calories 159 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 5g31%
Cholesterol 22mg7%
Sodium 305mg13%
Potassium 150mg4%
Carbohydrates 18g6%
Sugar 2g2%
Protein 2g4%
Vitamin A 265IU5%
Calcium 71mg7%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!You will LOVE eating these delicious classic Southern buttermilk biscuits for breakfast... big and tall, big and soft, and big on flavor!

 

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Watermelon, Feta, And Balsamic Bites

Watermelon Feta Balsamic Bites are a simple appetizer for a hot day! Chilled cubes of watermelon, with balsamic vinegar, feta cheese and mint garnish!Watermelon, Feta, And Balsamic Bites / The Grateful Girl Cooks!

Looking for a quick bite summer appetizer? How about these cute little Watermelon Feta  Balsamic Bites?  Your family or friends will enjoy this unique “finger-food” appetizer, that’s so easy to prepare you won’t even need a recipe!

I first tried these watermelon feta balsamic bites at a “Watermelon” themed dinner some dear friends hosted. Every single part of the dinner from beverages to dessert HAD to include watermelon in some form, and we all contributed dishes!

Below you can see a lot of the watermelon-themed food we enjoyed that evening! Some cute watermelon cube appetizers (not shown) caught my eye, so I decided to try making my own at home!

Photos from our watermelon-themed dinner party.

Watermelon feta balsamic bites are so very easy and quick to make, and your family or dinner guests will love them!  The sweetness of the watermelon contrasts nicely with the slight “tang” of balsamic vinegar and the salty feta crumbles!

How To Make Watermelon Feta Balsamic Bites

The most important thing is to begin with a very COLD, sweet, RIPE watermelon! Start by slicing about a 2 inch wide wedge of watermelon. Cut off the rind, then square it off, and cut into even sized cubes.

Slicing the watermelon before cubing.

Place watermelon cubes onto serving platter.  Take a very small spoon or knife and scoop out a tiny hole in each watermelon cube.

IMPORTANT TIP: Do NOT scoop all the way to the bottom of each cube (anywhere there is a hole besides the one in the middle, the balsamic will leak out!).

Watermelon cubes have a small round scooped out of them before filling.

Fill each hole of the watermelon feta balsamic bites with a tiny bit of balsamic vinegar. Next, sprinkle the tops of the watermelon cubes with crumbled feta cheese, and garnish with mint leaves!

The watermelon feta balsamic bites are ready to eat!You can see the balsamic vinegar inside each watermelon appetizer.

That’s it! No “recipe” necessary for these fun and delicious, quick mini-bite appetizers!

One happy watermelon!

Hope you will consider trying this appetizer! We sure enjoyed these watermelon feta balsamic bites! The combination of the sweet watermelon, slightly salty feta cheese crumbles, and tangy balsamic is a winning one I believe you’ll really enjoy!

Looking For More APPETIZER Recipes?

You can find all of my recipes in the Recipe Index, located at the top of the page. These wonderful appetizer recipes include:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

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Facebook page: The Grateful Girl Cooks!
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Author's signatureOriginal Idea From: Shari Altree

Here’s one more to pin on your Pinterest boards!Watermelon Feta Balsamic Bites are a simple appetizer for a hot day! Chilled cubes of watermelon, with balsamic vinegar, feta cheese and mint garnish!

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Lemony Chickpea Salad

Lemony Chickpea Salad is a quick (5 minute), easy and healthy side dish, featuring chickpeas (garbanzo beans), in a light lemon, olive oil, and garlic dressing.Lemony Chickpea Salad / The Grateful Girl Cooks!

I collect cookbooks, and love adding new ones to my collection. Recently I was fortunate enough to buy a couple cookbooks with gift cards I received for Christmas. While checking out my new “Cooking Light” cookbook, I found a super quick and light recipe for Lemony Chickpea Salad. The lemony chickpea salad looked good, so I decided to give it a try!

NOTE: Did you know chickpeas are from the legume family, and are a great source of healthy protein, dietary fiber, and contain numerous vitamins and minerals? You can learn more about this nutritious legume here.

Less than 5 minutes later I had this simple, yet great tasting, healthy side dish! The recipe for lemony chickpea salad is healthy, easy to make, and DELICIOUS!

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

Here’s How Simple It Is To Make Lemony Chickpea Salad

First, rinse and drain a can of chickpeas (also known as garbanzo beans). That’s about the hardest thing you will need to do to make this side salad!

Garbanzo beans (chickpeas) draining in colander

Ready To Serve Lemony Chickpea Salad

Place the rinsed, drained chickpeas in a serving bowl. Add olive oil, fresh lemon juice, chopped fresh parsley, minced garlic, and crushed red pepper. Stir to fully combine the chickpeas with the light lemon dressing and the herbs and spices.

Chickpeas mixed with lemon juice, olive oil and parsley in bowl

That’s it! See? I told you this healthy side salad was EASY!! Garnish the lemony chickpea salad with a lemon slice and a fresh sprig of parsley, if desired.  Serve salad at room temperature, for best taste!

Lemony chickpea salad with parsley and lemon garnish in white bowl

Have a fantastic day!  I am choosing today to be thankful for the many blessings in my life, those seen and unseen, mercifully provided by the God I love with all my heart.

Looking For More SALAD Recipes?

You can find ALL my recipes in the Recipe Index, located at the top of the page. I have lots of yummy salad 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 soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

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Recipe Source: The cookbook “Cooking Light Fresh Food Fast Weeknight Meals”, published by Oxmoor House, Inc., 2010, page 62.

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Lemony Chickpea Salad
Prep Time
5 mins
Cook Time
0 mins
Total Time
5 mins
 
Lemony Chickpea Salad is a quick (5 minute), easy and healthy side dish, featuring chickpeas (garbanzo beans), in a light lemon, olive oil, and garlic dressing.
Category: Salad/Side Dish
Cuisine: American
Keyword: lemony chickpea salad
Servings: 4 servings
Calories Per Serving: 153 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 15 ounce can chickpeas (garbanzo beans), drained and rinsed
  • 1 Tablespoon fresh squeezed lemon juice
  • 1 Tablespoon extra-virgin olive oil
  • 1 Tablespoon fresh parsley , chopped
  • 1 garlic clove , minced
  • 1/8 teaspoon crushed dried red pepper
Instructions
  1. Place drained chickpeas into small serving bowl.
  2. Add lemon juice, olive oil, chopped parsley, minced garlic and crushed red pepper.
  3. Stir very well, to fully combine ingredients.
  4. Serve at room temperature. (If you are making this ahead of time, cover and refrigerate. Remove from refrigerator half an hour before serving, to allow olive oil in recipe to liquefy again!).
  5. Enjoy this light and healthy side salad.
Recipe Notes

Recipe makes approx. 4 (1/2 cup) servings, but is EASILY doubled.

Nutrition Facts
Lemony Chickpea Salad
Amount Per Serving (1 serving)
Calories 153
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Lemony Chickpea Salad is a quick (5 minute), easy and healthy side dish, featuring chickpeas (garbanzo beans), in a light lemon, olive oil, and garlic dressing.

 

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Pasta With Italian Sausage, Sun-Dried Tomatoes And Summer Squash

Pasta with Italian Sausage is a delicious meal, with seasoned spaghetti noodles topped with sun-dried tomatoes, onion, basil and summer squash.Pasta with Italian Sausage is a delicious meal, with seasoned spaghetti noodles topped with sun-dried tomatoes, onion, basil and summer squash.

Recently I created a recipe for pasta with Italian sausage. I used 2 Italian sausages that I scavenged out of our freezer, added summer squash from our garden, and some sun-dried tomatoes (packed in oil) from our garden, as well, so it certainly wasn’t a budget buster!

This dish WAS packed with great flavor! I made the sausage topping while the pasta was cooking, so the entire meal was quick to put together!

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

How To Make Pasta with Italian Sausage

Begin by cooking the pasta according to the package directions. While the pasta was cooking, I cooked the ingredients for the “sauce” in my trusty old, large skillet.

The ingredients for the pasta "sauce" are cooked in a skillet.

These ingredients include Italian sausage, onion, green peppers, yellow squash, sun-dried tomatoes, basil, minced garlic, and spices.

The Italian sausage and veggies are cooked until done.

When done cooking, drain off the little bit of grease from the Italian sausage from the skillet. Good riddance!

The grease from the skillet is drained off once the Italian sauce is cooked.

 

Season the Cooked Pasta

For this recipe for pasta with Italian sausage I use spaghetti, but any pasta would work just fine! When done cooking, drain the pasta (don’t rinse), then put it back in the pan. Toss the hot pasta with butter, olive oil, Parmesan cheese, oregano, and garlic powder. Season the pasta with salt and pepper, to taste.

Pasta With Italian Sausage features buttered, seasoned spaghetti noodles.

Serve The Pasta with Italian Sausage

Divide the hot, seasoned pasta with Italian sausage into serving dishes. Top each portion with the Italian sausage mixture. Generously sprinkle the pasta with additional Parmesan cheese, to finish.

The finished pasta with Italian sausage is sprinkled with Parmesan and served in a white bowl.

Grab a fork, and enjoy this tasty pasta with Italian sausage dish! Looks pretty good, and tastes very good! The best part? Pasta with Italian sausage can be prepared and on the table in about 20 minutes!

A slice of buttered sourdough bread is served along with the pasta with Italian sausage.

Hope you enjoy this delicious pasta with Italian sausage! I made it up as I went along (which is ALWAYS an adventure!), but was pleasantly surprised at how delicious it was. the pasta is full of flavor!  My husband and I LOVED this simple meal.  Have a great day, friends, and please come back again soon.

Looking For More PASTA Recipes?

You can find all of my recipes in the Recipe Index, located at the top of the page. A few favorite pasta recipes include:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

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Facebook page: The Grateful Girl Cooks!
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Author's signature

Recipe Source: My hungry brain.

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Pasta With Italian Sausage, Sun-Dried Tomatoes And Summer Squash
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
 
Pasta with Italian Sausage is a delicious meal, with seasoned spaghetti noodles topped with sun-dried tomatoes, onion, basil and summer squash.
Category: Entree
Cuisine: Italian
Keyword: pasta with Italian sausage
Servings: 2 servings
Calories Per Serving: 1187 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For Pasta "Sauce":
  • 1 Tablespoon olive oil
  • 2 Italian sausages , casing removed
  • 1/4 cup chopped brown onion
  • 1/3 cup chopped green peppers
  • 1/2 cup chopped yellow squash
  • 1/3 cup chopped sun-dried tomatoes (packed in oil)
  • 2 Tablespoons fresh basil leaves , chopped
  • 1 Tablespoon minced garlic
  • 1/4 teaspoon dried oregano
For Pasta:
  • 8 ounces pasta (½ pound)- I used spaghetti noodles, cooked and drained
  • 2 Tablespoons butter
  • 2 Tablespoons olive oil
  • 2 Tablespoons shredded Parmesan cheese
  • 1/4 teaspoon dried oregano
  • 1/2 teaspoon garlic powder
  • Salt and Pepper , to taste
  • Additional shredded Parmesan cheese (for garnish)
Instructions
  1. Bring large pot of salted water to a boil (for pasta). When fully boiling, add pasta and cook per package instructions.
  2. While pasta is cooking, prepare the "sauce", by heating olive oil on medium high in large skillet. Add crumbled Italian sausage, chopped onion, green peppers, yellow squash, sun-dried tomatoes, basil, oregano and minced garlic. Cook for approx. 7-8 minutes, until done. Drain any grease from pan. Keep warm.
  3. When pasta is done cooking, drain, then return to pan. While pasta is hot, add butter, olive oil, Parmesan cheese, oregano, garlic powder, and salt and pepper, to taste. Toss well, to combine.
  4. Place seasoned pasta in serving bowls. Top with hot sausage mixture.
  5. Garnish (liberally) with additional shredded Parmesan cheese. Serve and enjoy!
Nutrition Facts
Pasta With Italian Sausage, Sun-Dried Tomatoes And Summer Squash
Amount Per Serving (1 g)
Calories 1187 Calories from Fat 657
% Daily Value*
Fat 73g112%
Saturated Fat 24g150%
Cholesterol 119mg40%
Sodium 1055mg46%
Potassium 999mg29%
Carbohydrates 97g32%
Fiber 5g21%
Sugar 5g6%
Protein 35g70%
Vitamin A 885IU18%
Vitamin C 49.5mg60%
Calcium 122mg12%
Iron 3.7mg21%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Pasta with Italian Sausage is a delicious meal, with seasoned spaghetti noodles topped with sun-dried tomatoes, onion, basil and summer squash.

 

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Pineapple Lime Mint Agua Fresca

Make this cold, refreshing Pineapple Lime Mint Agua Fresca in 5 minutes! It’s a family friendly, fresh fruit beverage with only 75 calories per serving!Make cold, refreshing Pineapple, Lime and Mint Agua Fresca in 5 minutes! It's a family friendly, fresh fruit beverage with only 75 calories per serving!

I recently tried a recipe for Pineapple Lime Mint Agua Fresca that I found in a Cooking Light cookbook I bought a few months back. Guess what? It tasted GREAT!

The recipe took less than 5 minutes to whip up, and before I knew it, was chilling in my refrigerator!  The end result was a cold and delicious, family-friendly pineapple infused agua fresca, with a touch of lime and fresh mint, for added flavor! Here’s how to make it:

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

How To Make Pineapple Lime Mint Agua Fresca

Here’s how you make it (enough for 4 one cup servings):  Place fresh chunks of pineapple, cold water, a tiny bit of sugar, and fresh lime juice into a blender.

Fresh pineapple, water, lime juice and sugar are blended until smooth for agua fresca

Blend the ingredients on high for about a minute until fully mixed and smooth.

Pineapple chunks and fresh lime juice are fully blended.

Hold a sieve over the serving pitcher. Strain the liquid through the sieve, directly into the pitcher. I used a spoon to help push the liquid through. Once all liquid has been strained through, discard any solids remaining in the sieve.

Blended pineapple juice is drained through a sieve to remove pulp.

Add chopped fresh mint leaves to the mixture.  Give the mixture a good stir, then cover the pitcher, and refrigerate until you are ready to serve! Serve when it is good and cold!

Fresh chopped mint leaves added to pineapple lime agua fresca.

Ready To Serve!

Pour the cold pineapple lime mint agua fresca over ice into serving glasses.  The recipe makes enough for 4, one cup servings. If desired, garnish each drink with a pineapple wedge and/or a sprig of fresh mint! It’s not necessary to garnish the glasses, of course, but it IS fun and looks cute!

Serve, and enjoy this delicious, fresh, low calorie (75 calories per serving) agua fresca! It’s delicious, and I’m confident you’re gonna really like it!

Pineapple lime mint agua fresca is served cold over ice!

This refreshing pineapple lime mint agua fresca is super easy to make! My husband and I enjoyed it very much, especially since the day I made it our temps hit 90 degrees!  Hope you’ll give it a try!

Have a great day – seek to bring out the very best in everyone you meet. You could be THE ONE who makes someone else’s day a little bit better!

Looking For More BEVERAGE Recipes?

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

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:

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

Have a GREAT day!

Author's signature

Recipe Source: The cookbook “Cooking Light Fresh Food Superfast”, Published by Time Home Entertainment, Inc., 2011, page 144

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Pineapple, Lime & Mint Agua Fresca
Prep Time
5 mins
Cook Time
0 mins
Total Time
5 mins
 
Make cold, refreshing Pineapple, Lime and Mint Agua Fresca in 5 minutes! It's a family friendly, fresh fruit beverage with only 75 calories per serving!
Category: Beverage
Cuisine: American
Keyword: agua fresca
Servings: 4 servings
Calories Per Serving: 75 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 3 cups fresh pineapple , cut into cubes
  • 2 cups COLD water
  • 1 Tablespoon granulated sugar
  • 1 Tablespoon fresh squeezed lime juice
  • 1 Tablespoon fresh mint , chopped
Instructions
  1. Place the pineapple cubes, cold water, sugar, and fresh lime juice into a blender. Blend on high for about a minute, until mixture is fully combined and smooth.
  2. Pour liquid through a sieve (to strain) directly into a pitcher. When done, discard any solids remaining in sieve.
  3. Stir chopped mint into liquid. Cover the pitcher with plastic wrap or a lid. Refrigerate the liquid until it is really cold and you are ready to serve!
  4. To serve, pour beverage over ice cubes, and place a garnish (if desired) of a pineapple wedge and/or a mint sprig on rim of glass.
Nutrition Facts
Pineapple, Lime & Mint Agua Fresca
Amount Per Serving (1 g)
Calories 75
% Daily Value*
Sodium 7mg0%
Potassium 134mg4%
Carbohydrates 19g6%
Fiber 1g4%
Sugar 15g17%
Vitamin A 125IU3%
Vitamin C 60.6mg73%
Calcium 23mg2%
Iron 0.4mg2%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Make cold, refreshing Pineapple, Lime and Mint Agua Fresca in 5 minutes! It's a family friendly, fresh fruit beverage with only 75 calories per serving!

 

 

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Summer Vegetable Tian

There are a lot of fantastic Summer veggies coming into season right now. This Summer Vegetable Tian is a GREAT way to simply & creatively serve fresh veggies to those you love!Summer Vegetable Tian is a delicious and colorful baked vegetable side dish, layered with zucchini, yellow squash, potato, tomato, herbs and Italian cheese.
The recipe serves 6, and is very inexpensive to make (especially if you have a backyard garden like me, and are bursting with harvested zucchini, onions, yellow squash and tomatoes about this time of year)!

If you have ONE onion, ONE zucchini, ONE yellow squash, ONE potato, and ONE tomato, then you have almost everything you will need to make this great side dish!

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

How To Make A Summer Vegetable Tian

Here’s how you make this beautiful, delicious summer vegetable tian:  Start by sautéing the diced onions and minced garlic in olive oil for a few minutes. Note: I added garlic during the last minute of cooking, so it wouldn’t burn or become bitter.

Cooking onions and garlic for vegetable tian

Spread softened butter on the bottom and sides of a baking dish (again… playing with your food).

Baking dish for vegetable tian is coated with softened butter

Spread the cooked onions and garlic on the bottom of the dish.

Cooked onions and garlic are added to baking dish

Now It’s Time To Arrange The Veggies!

Alternating veggies, stack the sliced vegetables in the dish vertically until it is filled. (You will notice there won’t be as many tomato slices as everything else- no worries, just add them in.  Have fun playing with your food!  Season the veggies generously with salt and pepper, then add dried thyme.

Layered summer vegetables for tian are placed into baking dish.

Cover the baking dish with aluminum foil, and place the pan in a preheated 400 degree oven. Bake veggies for 30 minutes, then take the foil off the dish, cover the top of the veggies with the shredded Parmesan cheese, then continue baking for another 15-20 minutes.

This is what they looked like when I removed the foil. (oops-forgot to take a picture after adding shredded cheese to the top after this!)

Partially baked summer vegetable tian with Italian seasoning.

Time To Eat The Summer Vegetable Tian!

When done, the Parmesan cheese will be melted and light brown in color, and the veggies will be cooked through.  Remove baking dish from oven, and serve while hot!  I found it easiest to remove a “serving sized section” of veggies using a spatula to keep them together in a compact, colorful line.

Summer vegetable tian with melted cheese is fully baked.

On the plate, and ready to eat! I served this summer vegetable tian dish with Baked Dover Sole Rollatini, but it would be a great side dish for a variety of main courses!

Summer vegetable tian is served as a delicious side dish

I don’t think you can EVER go wrong with fresh vegetables on the table! The alternating colors displayed so beautifully made it a very appetizing looking dish. The vegetables tasted wonderful, too, so I will definitely be making this again! Have a blessed day!

Looking For More VEGGIE Recipes?

You can find all of my veggie dishes in the Recipe Index, located at the top of the page. I have lots of vegetable dishes I think you will enjoy, including:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

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

Author's signature

Recipe Source:  http://www.budgetbytes.com/2011/08/summer-vegetable-tian/

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes
Summer Vegetable Tian
Prep Time
15 mins
Cook Time
45 mins
Total Time
1 hr
 
Summer Vegetable Tian is a delicious and colorful baked vegetable side dish, layered with zucchini, yellow squash, potato, tomato, herbs and Italian cheese.
Category: Side Dishes, Vegetable Dish
Cuisine: American
Keyword: summer vegetable tian
Servings: 6 servings
Calories Per Serving: 144 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 1 medium sized brown onion , diced
  • 2 cloves garlic , minced
  • 1 Tablespoon olive oil
  • 1 medium sized zucchini , thinly sliced
  • 1 medium sized yellow squash , thinly sliced
  • 1 medium potato , thinly sliced
  • 1 medium tomato , thinly sliced
  • 1 teaspoon dried thyme
  • Salt and Pepper (to taste)
  • 1 cup shredded Italian Cheese (I used shredded Parmesan)
  • Non-stick spray (or softened butter), for pan. I used butter!
Instructions
  1. Preheat your oven to 400º F. While oven is preheating, dice the onion (finely) and mince the 2 cloves of garlic. Heat olive oil in skillet on medium heat. Add onions; sauté them for 4-5 minutes, or until soft and translucent. Add garlic the last minute of cooking, so as not to burn it. Set aside.
  2. THINLY slice zucchini, yellow squash, potato and tomato. It is best if these vegetables are all about the same circumference around, for uniformity.
  3. Spray an 8x8 baking dish with non-stick spray or coat bottom and sides of pan with softened butter (I used butter!). Place the cooked onions and garlic on the bottom of pan, spreading evenly.
  4. Evenly stack the thinly sliced vegetables vertically in dish (alternating veggies) to form a long line of colorful veggies in the pan. When one row is done, start another row, until all veggies have been distributed. (Think of this as playing with your food!)
  5. Once vegetables are arranged in dish, season them liberally with salt and pepper, then add thyme.
  6. Cover baking dish with aluminum foil; Bake at 400 degrees for 30 minutes. Take the foil off the dish, cover the tops of the veggies with shredded Parmesan cheese, then continue cooking (uncovered) for an additional 15-20 minutes (until the cheese turns light brown).
  7. Remove pan from oven, and serve! Enjoy!
Recipe Notes

I found it is easiest to serve the veggies by lifting a "section" out of the baking dish with a long spatula. That keeps the veggies together in a compact, colorful line.

Nutrition Facts
Summer Vegetable Tian
Amount Per Serving (1 serving)
Calories 144 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 3g19%
Cholesterol 14mg5%
Sodium 268mg12%
Potassium 415mg12%
Carbohydrates 12g4%
Fiber 1g4%
Sugar 3g3%
Protein 8g16%
Vitamin A 445IU9%
Vitamin C 17.9mg22%
Calcium 211mg21%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Summer Vegetable Tian is a delicious and colorful baked vegetable side dish, layered with zucchini, yellow squash, potato, tomato, herbs and Italian cheese.

 

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Baked Dover Sole Rollatini

Baked Dover Sole Rollatini are fish fillets, filled with Italian seasoned breadcrumbs and Parmigiano cheese, rolled & baked in a lemon-wine sauce!
Baked Dover Sole Rollatini are fish fillets, filled with Italian seasoned breadcrumbs and Parmigiano cheese, rolled & baked in a lemon-wine sauce!

I recently made Baked Dover Sole Rollatini for my husband and I for dinner.  It was absolutely fantastic! Dover sole fillets are filled with Italian herb-seasoned breadcrumbs, lemon zest, and Parmigiano cheese, then rolled and baked on top of a lemon-wine sauce. DELICIOUS!

The fish doesn’t taste “fishy”, light in texture, and is seasoned very well. I got the Dover Sole fillets at Trader Joe’s, and was thrilled that I got a package of 5 small thin fillets (frozen) for only $4.54. That is much cheaper than a burger at some fast food joints!

The recipe (which I found on Pinterest), is from famed Italian chef and author Lidia Bastianich, and I found it to be EASY and DELICIOUS! Here’s how to make it:

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

How To Make Dover Sole Rollatini

Make the filling by mixing breadcrumbs, shredded Parmesan cheese, lemon zest, fresh Italian parsley, and oregano together in a small bowl. Add 4 Tablespoons of olive oil and stir to mix until all the ingredients are coated.

Bread crumbs, lemon zest, and spices in mixing bowl

Rub softened butter over the bottom of a 9″ x 13″ baking dish.  Place thin slices from HALF of a large lemon on the bottom of the dish in a single layer.

Juice the OTHER HALF of the lemon, and add the lemon juice and white wine to the baking dish.

Lemon slices on bottom of white baking dish

Time To Roll the Fish With “Filling”

Spread out the sole fillets on a work surface. Blot them dry using paper towels to remove any excess moisture.

Raw dover sole fish fillets on red work surface

Evenly divide and spread the seasoned bread crumb mixture on top of the fillets, covering the surface.  Press the crumbs down into the fish a bit, so they adhere better.

NOTE: Reserve a bit of the crumbs to garnish the top of the fish before baking.

Fish fillets covered with bread crumb mixture on red cutting board

Time To Roll

Roll each fillet up, starting with the short end. Once rolled, secure the rolls with a toothpick inserted from top to bottom at an angle, because this holds it together while baking!

After securing the rolls with a toothpick in each one (top to bottom), gently place the rolls into the baking dish on top of the lemon wedges.  Sprinkle the remaining breadcrumbs you have left on top of the fish.

Dover sole fillet rolled up with filling

Bake The Dover Sole Rollatini

Add capers to the baking dish in the “open” spaces between the pieces of fish.  Drizzle the tops of the dover sole rollatini with olive oil. 

Bake the dover sole rollatini (uncovered) in a preheated 350°F. oven for about 20 minutes, or until the fish is cooked through.

Fish rolled up on top of lemon slices in white baking dish

Time To Serve This Dish

Once the fish is cooked through, remove the pan from the oven, and remove the toothpicks before serving, because no one want to bite down on a sharp toothpick!!  

Carefully lift each piece of dover sole out of the baking dish and transfer them onto plates using a spatula. The fillets are small once rolled, so we each had two pieces.

Baked fish in baking dish out of oven

There you have it!  I served the Baked Dover Sole Rollatini with some fresh fruit from our garden, and a Summer Vegetable Tian, The meal was light, fresh, and absolutely wonderful!

We will DEFINITELY be having this easy seafood dish again. My husband and I also loved that we had a healthy delicious meal, for less money than eating take-out!

Close up of dover sole rollatini with vegetables on plate.

I hope you have the opportunity to try this dish, because it is really yummy, light and full of flavor. You’ll enjoy this seafood meal.

May you find and take great delight in the smallest of things today.  Look around! There’s beauty everywhere, if you choose to see it. The beauty I experience through the 5 senses God gave me to enjoy life, continues to make me smile and give Him my heartfelt thanks.

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

Looking For More DOVER SOLE Recipes?

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

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Recipe Source: http://www.thedailymeal.com/recipes/baked-rollatini-sole-recipe

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Baked Dover Sole Rollatini
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 

Baked Dover Sole Rollatini are Dover sole fillets, filled with Italian seasoned breadcrumbs and Parmigiano cheese, then rolled & baked in a lemon-wine sauce!

Category: Entree
Cuisine: American
Keyword: dover sole rollatini
Servings: 6 servings
Calories Per Serving: 410 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For The Breadcrumb Filling:
  • 1/2 cup dry breadcrumbs
  • 1/2 cup shredded Parmesan cheese
  • 1/4 cup fresh Italian parsley , chopped
  • 1 large lemon (zest the outside, then juice HALF, thinly slice other HALF for fish prep)
  • 2 teaspoons dried oregano
  • 4 Tablespoons olive oil , extra virgin
For Preparing Fish:
  • 2 Tablespoons butter , softened
  • 6 Dover Sole fillets (boneless, skinless)
  • Reserved lemon juice and lemon slices (see above)
  • Reserved thin lemon slices
  • 1 cup dry white wine
  • 2 Tablespoons olive oil
  • 2 Tablespoons drained capers
Instructions
  1. Preheat your oven to 350 degrees F.
  2. Mix together the breadcrumb ingredients (breadcrumbs, Parmesan, Italian parsley, lemon zest, oregano). Sprinkle with 4 T. olive oil. Mix to fully combine.
  3. Rub softened butter over the bottom of 9x13 baking dish, to coat. Place the thin lemon slices onto bottom of pan in a single layer. Add the lemon juice and white wine to pan.
  4. Lay out the fish on a work surface. Spread the bread crumb mixture over the length of each fillet (reserving a bit of breadcrumb mixture to sprinkle on top of fish before baking).
  5. Roll each fillet up (with the bread crumb mixture inside), beginning with the short side of the fillet. As you finish rolling each one, insert a toothpick from top to bottom at an angle to hold it securely closed. Place each piece of fish in the baking dish on top of the lemon slices. Sprinkle top of fish with reserved bread crumb mixture (as a garnish). Lightly drizzle tops of fish with 2 T. olive oil. Spread capers in the pan in the open spaces between pieces of fish.
  6. Place pan in lower part of oven and bake for approximately 20 minutes, or until the fish is cooked through. Remove pan from oven. REMEMBER TO REMOVE TOOTHPICKS, then place fish onto individual serving plates using a spatula. Serve, and enjoy!
Recipe Notes

If using small thin fillets, plan on 2 per serving for adults. Calorie count is based on large fillet (1 large piece per serving).

Nutrition Facts
Baked Dover Sole Rollatini
Amount Per Serving (1 serving)
Calories 410 Calories from Fat 180
% Daily Value*
Fat 20g31%
Saturated Fat 5g31%
Cholesterol 17mg6%
Sodium 304mg13%
Potassium 78mg2%
Carbohydrates 8g3%
Sugar 1g1%
Protein 4g8%
Vitamin A 410IU8%
Vitamin C 3.3mg4%
Calcium 127mg13%
Iron 1.1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Baked Dover Sole Rollatini are Dover sole fillets, filled with Italian seasoned breadcrumbs and Parmigiano cheese, then rolled & baked in a lemon-wine sauce!

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