The Grateful Girl Cooks!

05
Oct
2017

How To Make Lemon Curd

categories: Desserts, Sauces and Dressings, Tip Of The Day

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Learn how to make your own lemon curd from scratch! It’s a perfect topping or filling for desserts, pancakes, waffles, etc.
Do you know how to make lemon curd? Tart, sweet, and bursting with flavor, this thick lemon curd tastes great in tarts, on waffles and pancakes, and in many desserts.

Years ago, I first tried this thick citrus “sauce” at a breakfast get together at a friend’s home. My friend Sandy offered me some of her homemade lemon curd to put on my breakfast waffle. I said okay, which was quickly followed by, “Sure, but what IS lemon curd?”

My assumption was that it was like the curds you find in cottage cheese, and it is NOTHING like that. Silly me. This sauce tastes absolutely amazing, and once I tried it, I was hooked!

The first time I decided to make homemade lemon curd (for a dessert recipe I was making), I assumed it was going to be quite difficult to make. Boy… was I wrong! It was very simple, and the results were fantastic!

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

How To Make Lemon Curd

Place the eggs, egg yolks, and sugar in a small saucepan. Whisk these together well, over medium heat. Once the ingredients are fully mixed, whisk in the lemon juice, lemon zest, and salt.

Add butter to the pan and cook, whisking constantly, until the butter has melted and the curd has thickened. This will take approx. 3-4 minutes, so be patient, and keep stirring!

IMPORTANT TIP: DO NOT LET THE MIXTURE BOIL! Just keep on whisking, and it will be just fine!

Keep on whisking the sauce, until it thickens. Once the lemon curd has thickened, remove the pan from the heat, and let the curd cool to room temperature.

While the lemon curd is cooling down, make sure to give it a good stir every couple of minutes.

Cooling And Storing Homemade Lemon Curd

When the lemon curd has cooled to room temp, cover the pan tightly with plastic wrap, and put it in the refrigerator. This sauce will need to be well chilled prior to serving (at least 3-4 hours).

Lemon curd should be stored in a covered container in the refrigerator, and it will keep for up to 5-6 days.

The lemon curd is very versatile and can be used in many recipes. I recently used it in a recipe for Lemon Curd Filled Won Ton Cups!

See them in the photo below? Aren’t they cute? They are also incredibly yummy!

I might also mention that it is hard to not eat this amazing lemon curd right out of the pan with a spoon! Hope you’ll give this recipe a try, and I’m confident you’ll love it, too.

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 wonderful day.

Looking for More SWEETENED SAUCE Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have some wonderful recipes for sweetened sauces to choose from, including:

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1^st and 15^th) with lots of recipes, tips, etc.
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Recipe Source: http://www.littlemisscelebration.com/2013/06/16/lemon-lime-curd-in-sugared-wonton-cups/

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

How To Make Lemon Curd

Prep Time

5 mins

Cook Time

5 mins

Total Time

10 mins

Check out this easy tutorial on how to make your own lemon curd from scratch! It's a perfect topping or filling for desserts, pancakes, waffles, etc.

Category: Dessert Sauce

Cuisine: American

Keyword: lemon curd

Servings: 24 Tablespoons (approx. 1½ cups total)

Calories Per Serving: 55 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

2 eggs , plus 2 egg yolks
1/2 cup granulated sugar
8 Tablespoon cold , unsalted butter, cut into small pieces
6 Tablespoon fresh lemon juice
2 teaspoons finely grated lemon rind
1/8 teaspoon salt

US Customary - Metric

Instructions

In a small saucepan (over medium heat), combine eggs, egg yolks, and sugar. Whisk these together well.
Once mixed, whisk in the lemon juice, lemon zest, and the salt.
Add butter to the pan and cook, whisking constantly, until butter has melted and the curd has thickened. This will take approx. 3-4 minutes. DO NOT LET THE MIXTURE BOIL! Just keep on whisking.
Once curd has thickened, remove pan from heat and let the curd cool to room temperature. While curd is cooling, give it a good stir every few minutes. Once lemon curd has cooled to room temp, cover the pan with plastic wrap and put it in refrigerator. The lemon curd will need to be well chilled prior to serving (at least 3-4 hours).

Nutrition Facts

How To Make Lemon Curd

Amount Per Serving (1 Tablespoon)

Calories 55 Calories from Fat 36

% Daily Value*

Fat 4g6%

Saturated Fat 2g13%

Cholesterol 23mg8%

Sodium 50mg2%

Potassium 8mg0%

Carbohydrates 4g1%

Sugar 4g4%

Vitamin A 135IU3%

Vitamin C 1.7mg2%

Calcium 3mg0%

Iron 0.1mg1%

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

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02
Oct
2017

Honey Garlic Pork Chops

categories: Main Dishes, Pork

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Honey Garlic Pork Chops are marinated in soy sauce, honey, lemon juice, garlic and sherry, and can be grilled or broiled for an easy, delicious dinner!

I found the recipe for these honey garlic pork chops on an old newspaper clipping in a recipe box I’ve had for years and decided to make them for a simple dinner.

The recipe itself is incredibly simple… marinate the pork, then grill or broil it until done. It sounds pretty easy, right? Well, that’s because it is!

The pork is at its very best in flavor when it has had a chance to marinate in the refrigerator for at least 4 hours before it is cooked.

My suggestion is to mix up marinade early in the day (or even the night before), drop in the pork chops and let them refrigerate all day, for the best flavor!

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

Prepare The Pork Chops

Start with 1½ inch thick boneless pork chops. Trim off some of the extra fat around edges, if necessary.

Make The Honey Garlic Marinade

In a small bowl, mix together the lemon juice, honey, soy sauce, sherry and minced garlic. Stir this mixture well, to combine. This is the marinade you’ll use for the pork chops.

Marinate The Pork Chops

Place the pork chops in a large gallon sized re-sealable plastic bag. Pour the marinade over the chops. Seal the bag, then turn the bag enough to fully coat the pork chops with the marinade on all sides.

Place the sealed bag on a plate (do this in case the bag leaks), then place the marinated pork chops in a refrigerator for at least 4-24 hours.

Occasionally turn the bag over to fully coat each side. This will ensure that all sides of the pork chops are “bathed” in the flavorful sauce.

Getting Ready To Cook The Pork Chops

When ready to cook, preheat your oven broiler or preheat an outside BBQ grill. If you will be using the broiler (as I did this time), place a piece of aluminum foil or parchment paper on a 9×13 cookie sheet.

Spray a wire rack (oven safe) with non-stick cooking spray. Place the pork chops on the rack (doing these steps will help your cleanup be a lot easier). Save the marinade left in bag.

Cooking The Honey Garlic Pork Chops

Cook the pork chops under the broiler or on the grill for 12-15 minutes. Turn the chops at least once and baste occasionally with the remaining marinade while the chops are cooking.

Cook the pork chops until they reach an internal temperature of 160 degrees. Do not overcook, as this will dry out the chops. When done, discard the remaining marinade.

Serve And Enjoy!

Remove the cooked honey garlic pork chops from the wire rack or grill. Let them rest a couple minutes to let the internal juices settle, then serve.

I served them (this time) with Toasted Orzo with Lemon and Chives, and a simple green salad. My husband and I really enjoyed this meal (it was so very easy to make!).

I hope you will have the opportunity to give this easy and delicious pork recipe a try. You’ll certainly enjoy that it doesn’t take a lot of effort or time to have some yummy pork chops for dinner!

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 wonderful day.

Looking For More PORK Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have quite a few delicious pork recipes to choose from, including:

Want More Recipes? Get My FREE Newsletter!

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

There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
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Recipe Source: unknown (all I have is an old newspaper clipping- no source or date)

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Honey Garlic Pork Chops

Prep Time

5 mins

Cook Time

15 mins

Total Time

20 mins

Honey Garlic Pork Chops are marinated in soy sauce, honey, lemon juice, garlic and sherry, and can be grilled or broiled for an easy, delicious dinner!

Category: Entree

Cuisine: American

Keyword: honey garlic pork chops

Servings: 4 servings

Calories Per Serving: 285 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1/4 cup fresh squeezed lemon juice
1/4 cup honey
2 Tablespoons soy sauce
1 Tablespoon cooking sherry (or dry sherry)
2 cloves garlic , minced
4 (1½-inch thick) center cut boneless pork chops

US Customary - Metric

Instructions

Trim off extra fat around edges of pork chops. Set aside.
In a small bowl, mix together lemon juice, honey, soy sauce, sherry and minced garlic. Stir well, to combine. This is the marinade.
Place pork chops in a large gallon size re-sealable plastic bag. Pour marinade over the chops. Seal bag, then turn to cover all sides of chops with marinade. Place sealed bag on a plate (do this in case the bag leaks), then place in refrigerator for between 4-24 hours to marinate. Occasionally turn the bag over, to fully coat each side of the pork.
When ready to cook, preheat oven broiler (or outside BBQ grill). If using broiler, place a piece of aluminum foil or parchment paper on a 9x13 cookie sheet. Spray a wire rack (oven safe) with non-stick cooking spray, then place pork chops on the rack (by doing these steps, it will make your cleanup a lot easier). Save the marinade left in bag.
Cook under broiler or on grill for 12-15 minutes, turning chops at least once, and baste occasionally with the remaining marinade while the chops are cooking. Cook pork chops until they reach an internal temperature of 160 degrees. Do not overcook, as this will dry out the chops. When done, discard remaining marinade. Transfer pork chops from wire rack to serving plate and serve.

Nutrition Facts

Honey Garlic Pork Chops

Amount Per Serving (1 pork chop)

Calories 285 Calories from Fat 81

% Daily Value*

Fat 9g14%

Saturated Fat 3g19%

Cholesterol 89mg30%

Sodium 332mg14%

Potassium 540mg15%

Carbohydrates 19g6%

Sugar 17g19%

Protein 29g58%

Vitamin C 6.4mg8%

Calcium 12mg1%

Iron 0.9mg5%

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

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29
Sep
2017

Toasted Orzo with Lemon and Chives

categories: Side Dishes

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Looking for a fabulous tasting side dish? Toasted Orzo with Lemon and Chives is simple to prepare and is an absolutely delicious side dish for chicken, pork, seafood or beef!
Recently I bought a couple of new cookbooks with some birthday gift cards I received this summer. I carefully read through the entire cookbook, earmarking many recipes that caught my attention. This recipe for TOASTED orzo was the very first recipe I made from the cookbook. It did NOT disappoint! Seriously- it’s GOOD!

Using Orzo In Other Dishes

I have used orzo in other recipes before, such as Orzo with Parmesan, One Pan Greek Chicken and Orzo, Italian Orzo and Spinach Soup, and Spinach and Orzo Salad. In our home, we have come to love this little tiny pasta! This recipe caught my eye because the orzo is TOASTED before cooking it. Here’s how to make it:

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

How Do I Make Toasted Orzo?

The prep for this side dish is very simple. It all begins with toasting the orzo. Place the orzo in a 10 inch “dry” skillet. Turn the heat to medium-high, and cook/toast, stirring orzo occasionally, until pasta turns golden brown.

This will take about 5-7 minutes. Really keep an eye on the toasted orzo, especially toward the end of the cooking time, because it can go from really light brown to burnt very quickly.

Once the orzo has been toasted, remove it from skillet and place in a bowl to cool.

Cooking The Orzo

Melt butter in the skillet using medium-high heat. Add the chopped onion; stir occasionally and cook for about 5 minutes until onion is translucent and has softened considerably. Add minced garlic; stir and cook an additional 30 seconds, being careful not to let the garlic burn.

Add the toasted orzo back into the skillet, along with the chicken broth, wine, and water. Bring this mixture to a low simmer, then turn the heat down to medium-low heat.

Continue to cook the mixture on medium-low, for about 15 minutes, giving it a good stir every 5 minutes. When done, the liquid should have been absorbed, and the orzo should be nice and tender.

Final Step

Now it’s time for the last step! Add the lemon zest, lemon juice, and chopped chives to the orzo. Stir until combined. Cook for about one more minute, to ensure orzo is heated through. Season the orzo with salt and pepper, to suit your taste.

Serve The Toasted Orzo with Lemon and Chives

One you have seasoned with salt and pepper, to taste, the orzo is ready to serve! Transfer it to a medium sized serving dish, or serve right out of the skillet onto individual plates! If desired, you can garnish dish with additional chopped chives, and thin strips of lemon peel. It really adds a nice, finishing touch to the dish, but it totally optional.

That’s it! See how easy it was to make this delicious side dish!!! I served the toasted orzo with a simple mixed green salad and Honey Garlic Pork Chops.

My husband and I loved it, and the leftovers were just as good the next day. All we had to do was fluff the orzo a bit, microwave it, and we had a great accompaniment to another meal! Sure do hope you will try this delicious side dish. Have a fantastic day, friends.

Looking For More SIDE DISH Recipes?

You can find ALL my recipes in the Recipe Index, located at the top of the page. I have quite a few delicious side dish recipes you might enjoy, including:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so. If you’re interested, I publish a newsletter 2 times per month (1^st and 15^th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
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0 from 0 votes

Toasted Orzo with Lemon and Chives

Prep Time

12 mins

Cook Time

15 mins

Total Time

27 mins

Toasted Orzo with Lemon and Chives is simple to prepare and is an absolutely delicious side dish for chicken, pork, seafood or beef!

Category: Side Dish

Cuisine: American

Keyword: toasted orzo

Servings: 4 servings

Calories Per Serving: 142 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

2/3 cup orzo (dry)
1 Tablespoon butter
1 brown onion (small), finely chopped
1 garlic clove , minced
2 cups chicken broth
1/2 cup water
2 Tablespoons dry white wine
1½ Tablespoons minced fresh chives
1/2 teaspoon lemon zest
1 teaspoon fresh squeezed lemon juice
Salt and Black pepper , to taste

US Customary - Metric

Instructions

Place orzo in a 10 inch "dry" skillet. Turn heat to medium-high, and cook/toast, stirring orzo occasionally, until pasta turns golden brown. This takes about 5-7 minutes. Keep an eye on the orzo, especially near end of the cooking time, because it can go from really light brown to burnt very quickly. Once orzo has been toasted, remove it from skillet; place in a bowl and set aside.
Melt butter in skillet using medium-high heat. Add chopped onion; stir occasionally and cook for about 5 minutes until onion is translucent and has softened considerably. Add minced garlic; stir and cook an additional 30 seconds, being careful not to let the garlic burn.
Pour the toasted orzo back into the skillet, along with the chicken broth, wine, and water. Bring this mixture to a low simmering boil, then turn heat down to medium-low. Continue to cook the mixture on medium-low, for about 15 minutes, giving it a good stir every 5 minutes. When done, the liquid should have been absorbed, and the orzo should be nice and tender.
Add lemon zest, lemon juice, and chopped chives to orzo. Stir until combined. Cook for about one more minute, to ensure orzo is heated through. Season orzo with salt and pepper, to taste.
Garnish with additional chopped chives and thin lemon peel slices, if desired. Serve, and enjoy!

Nutrition Facts

Toasted Orzo with Lemon and Chives

Amount Per Serving (1 g)

Calories 142 Calories from Fat 27

% Daily Value*

Fat 3g5%

Saturated Fat 1g6%

Cholesterol 7mg2%

Sodium 458mg20%

Potassium 189mg5%

Carbohydrates 22g7%

Fiber 1g4%

Sugar 1g1%

Protein 4g8%

Vitamin A 135IU3%

Vitamin C 12mg15%

Calcium 19mg2%

Iron 0.6mg3%

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

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25
Sep
2017

Blackberry Soda

categories: Beverages

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You will be surprised how EASY it is to make homemade, fresh blackberry soda, a refreshing summer beverage, using only a few simple ingredients!

I saw a recipe recently with instructions on “how” to make Blackberry soda using fresh blackberries, club soda, and a small amount of sugar. Sounded interesting to me, especially since I have been picking wild blackberries in our backyard all summer long.

I figured it would be “fun” to make my own flavored soda using nature’s bounty of fresh berries! There are wild blackberries that grow over our back fence each summer from a forest park behind our home. We harvest those berries each summer, then cut their crazy big vines way back each Fall. It’s our own free little patch of blackberries!

The recipe is so very simple; the soda is not too sugary (although if you want it sweeter, just add some more or a sugar substitute, to your taste!), and really pops with fresh berry taste!

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

How To Make Blackberry Soda

Start off by placing fresh blackberries (you can substitute frozen unsweetened blackberries that have been thawed), granulated sugar, and 1/4 cup of tap water into a blender. Process this mixture on high speed until completely blended and smooth. This is what it looked like when done (see photo below).

The next step is to place a sieve on top of a large bowl. Pour the berry mixture (I did this in 2 batches) into the sieve. Press the blackberries down and through the sieve using the back of a spoon.

The seeds will stay in the sieve, and the thick blackberry sauce will drain into the bowl beneath. I found it helpful to use a spatula to “scrape” the sauce from the bottom of the sieve into the bowl.

Once all the blackberry sauce has gone through the sieve, discard the seed remnants left in the sieve. For each 8 ounce cup, place 3 heaping Tablespoons of blackberry sauce (or more, to suit your taste). Add ice cubes, then fill the rest of the cup with club soda or sparkling soda.

Time To Enjoy Some Blackberry Soda!

Give the soda a good stir, then taste. If you wish the soda to be sweeter, simply add a bit more sugar (or artificial sweetener), and stir to dissolve. Serve cold; sit back and enjoy this refreshing and unique blackberry soda!

The amount of sauce this recipes makes is 5-6 servings. If you have any unused blackberry sauce, it can be stored (in a covered container) in the refrigerator for 4-5 days. It’s nice and convenient to have the blackberry syrup base handy, for a quick and tasty beverage!

I sure hope you will try this simple method for making a fresh blackberry soda. It tastes really yummy on a HOT day… trust me! Have a great day, and please come back again for more family friendly recipes.

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 some yummy beverage recipes you might enjoy, including:

Interested In More Recipes?

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Facebook page: The Grateful Girl Cooks!
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Have a wonderful day, friends.

Recipe Source: http://www.peanutbutterandpeppers.com/2016/07/25/blackberry-soda/

0 from 0 votes

Blackberry Soda

Prep Time

10 mins

Cook Time

0 mins

Total Time

10 mins

You will be surprised how EASY it is to make homemade, fresh blackberry soda, a refreshing summer beverage, using only a few simple ingredients!

Category: Beverage

Cuisine: American

Keyword: blackberry soda

Servings: 5 servings

Calories Per Serving: 52 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

2 cups fresh blackberries (can substitute frozen, unsweetened, and thawed berries)
1/4 cup granulated sugar
1/4 cup tap water
Club soda (1 liter bottle)

US Customary - Metric

Instructions

Place fresh blackberries, granulated sugar, and 1/4 cup of tap water into a blender. Process this mixture on high speed until completely blended and smooth.
The next step is to place a sieve on top of a large bowl. Pour the berry mixture (I did this in 2 batches) into sieve. Press blackberries down and through the sieve using the back of a spoon. The seeds will stay in sieve, and thick blackberry sauce will drain into the bowl beneath. I found it helpful to use a spatula to "scrape" the sauce from bottom of sieve into the bowl.
Once all the blackberry sauce has gone through the sieve, discard the seeds IN the sieve. For each 8 ounce cup, place 3 heaping Tablespoons of blackberry sauce (or more, to suit your taste). Add ice cubes, then fill the rest of the cup with club soda or sparkling soda. Give the soda a stir, then taste. If you wish the soda to be sweeter, add a bit more sugar (or artificial sweetener), and stir to dissolve. Serve cold; sit back and enjoy a refreshing blackberry soda! (store unused sauce in covered container in refrigerator for 4-5 days).

Recipe Notes

Fresh berries are best, however frozen berries may be used, if unsweetened and thawed completely.

Nutrition Facts

Blackberry Soda

Amount Per Serving (1 serving)

Calories 52

% Daily Value*

Sodium 35mg2%

Potassium 77mg2%

Carbohydrates 12g4%

Fiber 2g8%

Sugar 10g11%

Vitamin A 105IU2%

Vitamin C 10.1mg12%

Calcium 22mg2%

Iron 0.3mg2%

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

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22
Sep
2017

Strawberry Avocado Spinach Salad With Grilled Chicken

categories: Chicken, Main Dishes, Salads

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Strawberry Avocado Spinach Salad with grilled chicken is bursting with flavor and tastes delicious with a homemade light balsamic dressing.
Looking for a main course salad bursting with flavor and packed with protein? How about trying this filling, delicious recipe for Strawberry Avocado Spinach Salad with Grilled Chicken?

I found this salad recipe while searching Pinterest a while ago and decided to make this for dinner for my husband and myself recently. Wow, is it GOOD!

The salad was very easy to prepare, and the bonus is that the salad dressing also serves as a marinade for the chicken breasts before grilling! Here’s how to make this entree salad (enough for 2 LARGE main course salads):

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

Make The Salad Dressing

First, mix up the salad dressing/marinade by placing olive oil, white balsamic vinegar, sugar, tarragon, salt and black pepper in a small bowl.

Stir until the sugar is dissolved and the ingredients are completely combined. Divide the dressing in half, reserving half of it to dress the finished salad with before serving. Set aside.

Marinate The Chicken

Place boneless, skinless chicken breasts in a covered container. Take the remaining half of the dressing and pour it over the chicken. Turn to coat the chicken on all sides with the marinade.

Place the marinated chicken breasts in the refrigerator (in a covered container) and let them marinade for at least 30 minutes.

Grill The Marinated Chicken

Prepare a grill (inside or outside) by spraying with a non-stick spray. Cook chicken breasts on medium-high heat, turning occasionally until they reach an internal temperature of 165 degrees, and are cooked through.

Grill times will vary slightly, depending on the size of the chicken breasts, but the average time will average between 15-20 minutes.

Once cooked, take the chicken off the grill, and let the meat rest for a few minutes to let the internal juices redistribute. Cut the chicken breasts into ½ inch slices.

Make The Strawberry Avocado Spinach Salad With Grilled Chicken

Arrange baby spinach, strawberries, red onion slices, feta, and almond slices in or on individual serving dishes. Place grilled chicken slices on top of salad.

Add fresh cut avocado chunks, then drizzle the salad with the remaining reserved salad dressing (don’t use the dressing you marinated the chicken in).

Serve the strawberry avocado spinach salad with grilled chicken right away and enjoy every single bite! It is DELICIOUS! If you don’t eat meat, simply leave the chicken off!

Time To EAT!

Here is a photo of our bowls of strawberry avocado spinach salad before we pounced on them and gobbled them up! They were so good!

Crunchy almonds, sweet strawberries, slightly salty feta, creamy avocados, yummy salad dressing and delicious marinated, grilled chicken top this delicious salad off!

Hope you will consider making this wonderful tasting strawberry avocado spinach salad. We truly enjoy it, and I hope you will, too.

Thank you 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 wonderful day.

Looking For More Main Dish Salad Recipes?

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

Want More Recipes? Get My FREE Newsletter!

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

There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
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Recipe Source: http://www.foodiecrush.com/strawberry-and-avocado-spinach-salad-with-chicken/

0 from 0 votes

Strawberry Avocado Spinach Salad With Grilled Chicken

Prep Time

10 mins

Cook Time

15 mins

Total Time

25 mins

Strawberry Avocado Spinach Salad with grilled chicken is bursting with flavor and tastes delicious with a homemade light balsamic dressing.

Category: Main Course Salad

Cuisine: American

Keyword: strawberry avocado spinach salad

Servings: 2 entree salads

Calories Per Serving: 821 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For Marinade/Salad Dressing:

1/4 cup extra virgin olive oil
1 teaspoon granulated sugar
1 Tablespoon golden balsamic vinegar ( I used a white raspberry balsamic)
1/2 Tablespoon dried tarragon (or 1 Tablespoon fresh, chopped tarragon)
1/4 teaspoon salt
1/4 teaspoon ground black pepper

For Salad:

2 boneless , skinless thin chicken breasts (about 1" high, and not too "plump")
6 cups loosely packed baby spinach leaves
6-8 strawberries , hulled/quartered
1 ripe avocado , peeled, seeded, then cut into 1-2 inch chunks
4 very thin slices of red onion
1/4 cup crumbled feta cheese
2 Tablespoons sliced almonds
1 slice cooked crisp/crumbled bacon (optional)

US Customary - Metric

Instructions

Mix the salad dressing/marinade by placing olive oil, white balsamic vinegar, sugar, tarragon, salt and black pepper in a small bowl. Stir until sugar is dissolved and ingredients are completely combined. Divide dressing in half, reserving half to dress the finished salad with. Set aside.
Place chicken breasts in a shallow container. Take remaining half of the dressing and pour it over the chicken. Turn to coat chicken with marinade. Cover, and place in refrigerator; let chicken marinate for at least 30 minutes.
Prepare a grill (inside or outside) by spraying with a non-stick spray. Cook chicken breasts on medium-high heat, turning occasionally until they reach an internal temperature of 165 degrees, and are cooked through. Grill times will vary, depending on size of the chicken breasts, but average time will be about 15-20 minutes. Once cooked, take chicken off grill, and let the meat rest for a few minutes to let internal juices redistribute. Cut chicken breasts into 1/2 inch slices.
Arrange baby spinach, strawberries, red onion slices, feta, and almond slices in individual serving dishes. Place grilled chicken slices on top of salad. Add avocado chunks, then drizzle with reserved salad dressing (do not use the dressing you marinated the chicken with). Serve, and enjoy!

Nutrition Facts

Strawberry Avocado Spinach Salad With Grilled Chicken

Amount Per Serving (1 salad)

Calories 821 Calories from Fat 522

% Daily Value*

Fat 58g89%

Saturated Fat 11g69%

Cholesterol 96mg32%

Sodium 794mg35%

Potassium 1929mg55%

Carbohydrates 42g14%

Fiber 14g58%

Sugar 16g18%

Protein 37g74%

Vitamin A 8775IU176%

Vitamin C 75mg91%

Calcium 302mg30%

Iron 5.2mg29%

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

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20
Sep
2017

How To Can Peach Salsa

categories: Canning And Preserving

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Learn how to can peach salsa, with fresh peaches, limes, jalapenos, etc. It’s a great way to store the bounty of summer in the pantry all year round!
Summer peach season is winding down here in Oregon. Today I want to show you how to can peach salsa. This is in case you need a new recipe to preserve some of your delicious, juicy peach harvest to enjoy year-round! I found the recipe a while ago, and was thrilled to can about 7 pints of peach salsa from some of the fresh peaches I picked at a local U-Pick farm.

So far I’ve already made peach jam, a peach shortbread tart, an old-fashioned peach crisp, peach pie, peach cobbler, and even a decadent peach coulis to drizzle on top of desserts. Why not try to make some jars of peach salsa to have in my pantry?

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

How To Can Peach Salsa

Before beginning, I filled my water bath canner half full of water, and began heating the water on medium heat. I also began prepping and sterilizing my canning jars, lids/rings, according to manufacturer instructions and safe canning guidelines.

Place all ingredients (lime juice, honey, chopped onion, chopped jalapeno peppers, minced garlic, and cilantro) in a large bowl, EXCEPT FOR THE PEACHES. Stir to combine.

The next step is to prepare the peaches. This recipe calls for 10-12 fresh peaches. I found the best way to peel that many peaches fairly quickly is to use this method:

An Interesting Way To Peel Lots Of Peaches

Fill a medium-sized bowl with cold water. Set aside. In a separate large saucepan, bring water to a boil. Once water is really boiling, turn heat to low. Carefully put a few peaches into boiling water. Let them stay in boiling water for about 60-90 seconds, then lift them out with a slotted spoon and place them immediately into the bowl of cold water to cool.

Repeat with remaining peaches, but keep the water changed (and cold) that you put the peaches into. Remove a peach from the cold water, and peel the skin off using your hands. It should come off easily. Once peaches are peeled, remove pit, slice peaches, then cut into small chunks.

How To Can Peach Salsa

Add chopped peaches to the large bowl with the rest of the ingredients and mix well to combine. Fill each prepared canning jar with salsa, leaving 1/2 inch headspace. Use a plastic (or non-metal) utensil to slide down the inside sides of jar to remove air bubbles.

Wipe the rim and top of jar with a clean cloth to remove any debris. Cover with prepared/sterilized flat lid, then screw on ring and tighten until ring is fingertip tight. Repeat until all jars have been filled.

Processing The Jars Of Salsa

Using canning tongs, place jars upright on an elevated wire rack in bottom of canner. Make sure that jars are completely covered with water. Add additional hot water (if necessary) so there is at least one inch of water over the top of jars.

Put a lid on the pan and bring water to a low rolling boil. Don’t let water boil too hard or the jars can roll around! Once the water is gently boiling, process the pint sized jars for 25 mins.

Time To Remove The Jars Of Peach Salsa

When the jars of peach salsa are finished processing, turn off the heat. Remove the lid (away from your face), and carefully remove hot jars with canning tongs. Place hot jars onto a dish towel. Don’t put boiling hot jars directly onto kitchen counter because temperature variances can cause jars to crack.

As jars begin to cool, they will make a “popping” sound, indicating they have sealed properly. After you can peach salsa, let the jars cool for 12-24 hours.

Check To Make Sure Jars Sealed Properly

When completely cool, check each jar lid to make sure they have sealed correctly. To check this, press down in center of the jar lid. There should be no “give” in the lid. Once you know they have sealed properly, wipe the jars clean, label and store in pantry for 6 months to a year. If one of the jars did not seal, store in refrigerator and use immediately.

It’s really not too hard to can peach salsa, and the benefit of your work will be a pantry full of great tasting salsa! You can enjoy peach salsa as an appetizer or as a topping for various meat dishes year-round, even when peaches aren’t in season! Have a great day!

Looking For More CANNING Recipes?

You can find all of my canning recipes (water bath and pressure canning) in the Recipe Index, located at the top of the page. I have quite a few, including:

Interested In More Recipes?

You Can Also Find Me On Social Media:

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Recipe Source: http://purelyprimal.com/2012/08/28/peach-salsa/

4 from 1 vote

How To Can Peach Salsa

Prep Time

30 mins

Cook Time

25 mins

Total Time

55 mins

Learn how to can peach salsa, with fresh peaches, limes, jalapenos, etc. It's a great way to store the bounty of summer in the pantry all year round!

Category: Canning and Preserving

Cuisine: Mexican

Keyword: peach salsa

Servings: 7 pints

Calories Per Serving: 24 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

10-12 large ripe peaches
Juice from 2 limes (may substitute 1/2 cup of 5% vinegar)
1/2 cup honey
2 medium red onions , finely chopped
2 jalapeno peppers , seeded and finely chopped
4 cloves garlic , minced
4 Tablespoons cilantro , finely chopped

US Customary - Metric

Instructions

Fill water bath canner 1/2 full of water; begin heating water on medium. Prep/sterilize jars, lids/rings, according to manufacturer instructions and safe canning guidelines.
Place all ingredients except for peaches (lime juice, honey, chopped onion, chopped jalapeno peppers, minced garlic, and cilantro) in a large bowl. Set aside.
Either peel and cut peaches by hand OR fill a medium-sized bowl with cold water. Set aside. In a separate large saucepan, bring water to a boil. Once water is really boiling, turn heat to low. Carefully put a few peaches into boiling water. Let them stay in boiling water for about 60-90 seconds, then lift them out with a slotted spoon and place immediately into bowl of cold water to cool. Repeat with remaining peaches, but keep the water changed (and cold) that you put the peaches into. Remove a peach from the cold water, and peel skin off using your hands. It should come off easily. Once peaches are peeled, remove pit, slice peaches, then cut into small chunks. Add chopped peaches to the bowl with the rest of the ingredients and mix well to combine.
Fill each prepared canning jar with salsa, leaving 1/2 inch headspace. Use a plastic (or non-metal) utensil to slide down the inner sides of jar to remove air bubbles. Wipe rim and top of jar with a clean cloth to remove any debris. Cover with prepared/sterilized flat lid, then screw on ring; tighten until fingertip tight.
Repeat until all jars have been filled. Using canning tongs, place jars upright on a wire rack in bottom of canner. Make sure jars are completely covered with water (add additional hot water so jars have at least one inch of water over the top of jars). Put a lid on canner; bring water to a low rolling boil. Don't let water boil too hard or the jars can roll around! Once water is gently boiling, process pint sized jars for 25 mins.
When finished processing, turn off heat, remove lid (away from your face), and carefully remove hot jars with canning tongs. Place hot jars onto a dish towel (do not put boiling hot jars directly onto kitchen counter, as temperature variances can cause jars to crack). As jars begin to cool, they will make a "popping" sound, indicating they have sealed properly.
Let jars cool for 12-24 hours. When completely cool, check each seal to make sure they are sealed correctly (press down in center of the jar lid... there should be no "give" in the lid). If sealed properly, wipe jars clean, label and store in pantry for 6 months to a year. If a jar did not seal, store in refrigerator and use immediately.

Nutrition Facts

How To Can Peach Salsa

Amount Per Serving (2 Tablespoons)

Calories 24

% Daily Value*

Potassium 35mg1%

Carbohydrates 3g1%

Sugar 2g2%

Vitamin A 55IU1%

Vitamin C 1.9mg2%

Calcium 2mg0%

Iron 0.1mg1%

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

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18
Sep
2017

Homemade Hoisin Sauce

categories: Sauces and Dressings

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

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

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

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

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

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

What Ingredients Do You Need To Make Homemade Hoisin Sauce?

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

How Is Homemade Hoisin Sauce Made?

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

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

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

How To Store Homemade Hoisin Sauce

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

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

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

Looking For More Unique SAUCE Recipes?

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

Interested In More Recipes?

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

0 from 0 votes

Homemade Hoisin Sauce

Prep Time

3 mins

Cook Time

2 mins

Total Time

5 mins

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

Category: Sauce (Asian)

Cuisine: Asian

Keyword: hoisin

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

Calories Per Serving: 35 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

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

US Customary - Metric

Instructions

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

Nutrition Facts

Homemade Hoisin Sauce

Amount Per Serving (1 Tablespoon)

Calories 35 Calories from Fat 9

% Daily Value*

Fat 1g2%

Sodium 215mg9%

Potassium 108mg3%

Carbohydrates 5g2%

Sugar 4g4%

Protein 1g2%

Calcium 10mg1%

Iron 0.5mg3%

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

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14
Sep
2017

Chopped Greek Chicken Salad

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

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

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

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

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

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

How To Prepare Chopped Greek Chicken Salad

The first thing I did was cook the chicken. I used an indoor grill (which only took about 8 minutes), but you can cook the chicken breast any way you would like or use leftovers.

Season the chicken lightly with salt/pepper. Grill or roast chicken breasts (I used 2 thin breasts). When done, set aside to cool for 5 minutes. Once cool, cut into thin slices. Set aside. TIP: While chicken is cooking, prep, chop, and slice the veggies.

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

“Building” The Salad In Layers

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

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

Ready To Serve Chopped Greek Chicken Salad

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

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

This was a very filling salad, and I will definitely be making it again! I LOVE that even a “lighter than normal” salad can be filled with so many wonderful flavors!

My husband is already wondering when we will have this chopped Greek chicken salad again. Soon… real soon!

I really hope you will consider trying this fantastic, chopped Greek chicken salad recipe! You are going to 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 wonderful day.

Looking for More SALAD 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 great salad recipes you might enjoy, including:

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1^st and 15^th) with lots of recipes, tips, etc.
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Recipe Source: https://cmx.weightwatchers.com/nui/explore/details2/WWMEAL:5626a7722084d63a3401ea88?mode=featured-recipes&tags=contentTags.food_course.tags:Breakfast&view=list

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Chopped Greek Chicken Salad

Prep Time

10 mins

Cook Time

8 mins

Total Time

18 mins

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

Category: Main Course Salad

Cuisine: Greek

Keyword: chopped Greek chicken salad

Servings: 2 main course servings

Calories Per Serving: 275 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

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

US Customary - Metric

Instructions

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

Recipe Notes

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

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

Nutrition Facts

Chopped Greek Chicken Salad

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

Calories 275 Calories from Fat 135

% Daily Value*

Fat 15g23%

Saturated Fat 6g38%

Cholesterol 84mg28%

Sodium 1052mg46%

Potassium 784mg22%

Carbohydrates 10g3%

Fiber 4g17%

Sugar 4g4%

Protein 25g50%

Vitamin A 9050IU181%

Vitamin C 15mg18%

Calcium 243mg24%

Iron 2.1mg12%

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

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11
Sep
2017

Homemade Cajun Seasoning

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

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

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

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

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

What’s IN Cajun Seasoning?

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

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

What Can I Use Cajun Seasoning Mix For?

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

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

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

How Much Cajun Seasoning Mix Will This Recipe Make?

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

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

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

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

Looking For Other SEASONING MIX Recipes?

You can find ALL of my recipes in the Recipe Index, located at the top of the page. I have other convenient seasoning mix recipes to choose from, including:

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1^st and 15^th) with lots of recipes, tips, etc.
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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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Recipe Adapted From: http://www.yellowblissroad.com/cajun-seasoned-popcorn-diy-cajun-seasoning/

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Homemade Cajun Seasoning

Prep Time

5 mins

Cook Time

0 mins

Total Time

5 mins

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

Category: Seasoning Mix

Cuisine: Cajun

Keyword: cajun seasoning

Servings: 1 (2/3 cup total)

Calories Per Serving: 305 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

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

US Customary - Metric

Instructions

Combine all spices in a small bowl. Mix well, to blend.
Store dry spices in an airtight, covered jar for up to 5-6 months (for best flavor)
Use as needed. Recipe makes approximately ⅔ cup of Cajun spice blend.
Enjoy this spice blend on fish, beef or poultry!

Nutrition Facts

Homemade Cajun Seasoning

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

Calories 305 Calories from Fat 54

% Daily Value*

Fat 6g9%

Saturated Fat 1g6%

Sodium 56mg2%

Potassium 1498mg43%

Carbohydrates 66g22%

Fiber 23g96%

Sugar 5g6%

Protein 13g26%

Vitamin A 17440IU349%

Vitamin C 11.4mg14%

Calcium 408mg41%

Iron 17.9mg99%

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

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07
Sep
2017

Cajun Chicken Pasta

categories: Chicken, Main Dishes, Pasta

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

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

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

Prep The Veggies First!

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

Blend The Sauce Thickening Ingredients

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

Cook The Pasta

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

Time To Cook The Chicken

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

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

Now Let’s Put The Cajun Chicken Pasta Together

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

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

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

Time To Finish This Dish!

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

Serve The Cajun Chicken Pasta

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

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

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

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Recipe Source: The Skinnytaste Cookbook” by Gina Homolka, Published 2014, Clarkson Potter/Publishers, pages 187-187.

5 from 1 vote

Cajun Chicken Pasta

Prep Time

15 mins

Cook Time

15 mins

Total Time

30 mins

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

Category: Chicken

Cuisine: Cajun

Keyword: cajun chicken pasta

Servings: 5 servings

Calories Per Serving: 378 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

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

US Customary - Metric

Instructions

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

Nutrition Facts

Cajun Chicken Pasta

Amount Per Serving (1 serving)

Calories 378 Calories from Fat 72

% Daily Value*

Fat 8g12%

Saturated Fat 2g13%

Cholesterol 63mg21%

Sodium 179mg8%

Potassium 941mg27%

Carbohydrates 46g15%

Fiber 3g13%

Sugar 6g7%

Protein 30g60%

Vitamin A 1605IU32%

Vitamin C 85.1mg103%

Calcium 64mg6%

Iron 1.8mg10%

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

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