The Grateful Girl Cooks!

22
Apr
2016

Ranch Dressing

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You will LOVE how EASY it is to make incredible tasting homemade Ranch Dressing (from scratch) for your favorite green salads, in under 5 minutes!
If you enjoy ranch dressing on salads, you will love this easy “make it yourself” version, which can be made in under 5 minutes!

It’s so easy to make, you will have no need to run to the store for a bottle of ranch salad dressing anymore! It is DELICIOUS!

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How To Make Homemade Ranch Dressing

Here’s what you do (look how SIMPLE this is): First place all the ingredients for the ranch dressing in a medium sized bowl.

WHEW! Did ya break out in a sweat doing that? Yeah… didn’t think so!

Now mix all the ingredients up, using a whisk or fork to fully combine. Easy peasy! Stand back, and take a good look. You just made your very own homemade ranch dressing!

That’s it! {{TOLD YOU IT WAS EASY}}. Pour the ranch dressing into a covered, airtight container, and refrigerate until ready to use. The ranch dressing has a wonderful flavor, very similar to the well-known store-bought version.

This recipe, as written, makes about 1½ cups of salad dressing, but the recipe is very easily doubled!

Hope you enjoy this simple Ranch Dressing! We sure enjoy it on salads and in other recipes that require this type of salad dressing.

Other Homemade Salad Dressings On This Blog

You can find ALL my recipes in the Recipe Index, located at the top of the page. If you enjoy making your own salad dressings from scratch, here are a few others I think you will enjoy!

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Recipe Source: http://www.spendwithpennies.com/chicken-club-pasta-salad/

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0 from 0 votes

Ranch Dressing

Prep Time

5 mins

Cook Time

0 mins

Total Time

5 mins

You will LOVE how EASY it is to make incredible tasting homemade Ranch Dressing (from scratch) for your favorite green salads, in under 5 minutes!

Category: Salad Dressing

Cuisine: American

Keyword: ranch dressing

Servings: 10 ounces (approx 1¼ cups)

Calories Per Serving: 45 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1/2 cup buttermilk
1/2 cup mayonnaise
1/2 cup sour cream
1 Tablespoon fresh chives , chopped
1 Tablespoon dried dill weed (can also use fresh dill)
1 Tablespoon fresh parsley , chopped
1 teaspoon onion powder
1 teaspoon garlic powder
salt & black pepper , to taste

US Customary - Metric

Instructions

Place all ingredients in a medium bowl. Whisk together ingredients, to fully combine.
Pour dressing into a covered container and refrigerate until ready to serve. Enjoy!

Nutrition Facts

Ranch Dressing

Amount Per Serving (1 Tablespoon)

Calories 45 Calories from Fat 36

% Daily Value*

Fat 4g6%

Saturated Fat 1g6%

Cholesterol 5mg2%

Sodium 40mg2%

Potassium 19mg1%

Vitamin A 70IU1%

Vitamin C 0.4mg0%

Calcium 13mg1%

Iron 0.1mg1%

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

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20
Apr
2016

How To Make Candied Bacon

categories: Bacon, Tip Of The Day

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Candied bacon is becoming a popular ingredient in desserts, salads, etc. Here’s how to quickly make this sweet/salty treat!
Recipes for cookies, salads, desserts, etc. are popping up all the time that include “candied bacon”. It would be helpful to know “HOW” to make this treat, right? Well… it’s EASY! Candied bacon can be used in salads, on appetizers, or even in ice cream. I used this batch in some homemade Candied Bacon Ice Cream. Amazing!

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How to Make Candied Bacon

Here’s how you can easily make candied bacon: First line a baking sheet with aluminum foil (or a silicone mat). If using aluminum foil, put the shiny side down. Lay strips of bacon down on the foil in a single layer, leaving a bit of space between each piece.

Sprinkle approximately 1½ – 2 teaspoons brown sugar over the length of each slice.

Cook The Bacon

The strips of bacon looked like this (see photo below). Put the bacon in a preheated 400 degree oven and bake it for 12-16 minutes. NOTE: About half way through the baking time, turn the bacon strips over and pull them through the syrupy glaze (to coat) on the baking sheet.

After turning the bacon over and dragging the pieces in the brown sugar syrup on the foil, continue baking for the rest of the baking time, until the bacon is done and dark in color.

Remove the bacon strips from the foil, and transfer them to a wire rack. Let the candied bacon strips cool completely.

The Candied Bacon Is Now Ready To Use

Once the bacon has cooled, chop it up or cut with kitchen scissors into small pieces. It is now ready to be added to a great salad, or recipe that requires candied bacon. If you’ve never had a mixed green salad with these sweet little bacon bits added, you’re missing out! It’s a great tasting addition.

See how easy it is to make? The sugary, salty taste of the sweet bacon bits is AMAZING! Hope you’ll try this easy technique for making candied bacon. You can store the bacon bits in an airtight covered container in refrigerator for a couple days, OR you can freeze them for a couple weeks ahead of when you will be using them! Try not to eat them all BEFORE adding it to a recipe! Have a great day.

Looking For More Simple Tips?

You can find all my recipes and easy tips in the Recipe Index, located at the top of the page. I have quite a few you might be interested in, including:

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Recipe Source: http://www.davidlebovitz.com/2008/03/candied-bacon-i-1/

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How To Make Candied Bacon

Prep Time

5 mins

Cook Time

16 mins

Total Time

21 mins

Candied bacon is becoming a popular ingredient in desserts, salads, etc. Here's how to quickly make this sweet/salty treat!

Category: Miscellaneous

Cuisine: American

Keyword: candied bacon

Servings: 8

Calories Per Serving: 114 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

8 strips Bacon strips (or as many as desired)
12 teaspoons Brown sugar (can use dark or light-I use dark)-will need 1½-2 teaspoons per slice of bacon

US Customary - Metric

Instructions

Preheat oven to 400 degrees. Cover a baking sheet with aluminum foil (or a silicone mat).
Place bacon strips in single layer on foil. Sprinkle each piece of bacon with 1½ - 2 teaspoons brown sugar.
Bake at 400 degrees for 12-16 minutes. Halfway through the baking time, turn the pieces over and drag them through the brown sugar glaze to coat. Finish baking time. Remove from oven when bacon is done and is dark brown in color. Place bacon strips on wire rack to cool completely.
Once cooled to room temp., cut or chop bacon into small pieces. Bacon pieces may be stored in a covered airtight container in refrigerator for a couple days. Bacon can also be stored in freezer for a couple weeks prior to using.

Nutrition Facts

How To Make Candied Bacon

Amount Per Serving (1 slice)

Calories 114 Calories from Fat 72

% Daily Value*

Fat 8g12%

Saturated Fat 2g13%

Cholesterol 14mg5%

Sodium 147mg6%

Potassium 51mg1%

Carbohydrates 6g2%

Sugar 5g6%

Protein 2g4%

Vitamin A 10IU0%

Calcium 5mg1%

Iron 0.1mg1%

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

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18
Apr
2016

Loaded Hash Browns – Waffle Style

categories: Breakfast

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You’ll enjoy Loaded Hash Browns, made with grated potatoes, ham, cheddar cheese, red/green peppers, & red onion, cooked till crispy in a waffle iron!
Crispy on the outside, and brimming with ham, red & green peppers, cheddar cheese, and red onion, these yummy loaded hash browns are cooked in your old trusty waffle maker! Yep… WAFFLE-STYLE hash browns!

I’d seen photos of hash browns cooked in waffle irons before, but decided to put my own spin on them. I LOVE to make fully loaded hash browns (I mean… “seriously love”), so decided to give it the old “college try” and make my own version in our waffle iron. Oh my goodness… they were delicious. And crunchy! Here’s how to make them:

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Prepare The Loaded Hash Browns

Prep the ingredients before starting. Chop red & green peppers, ham and red onion, grate cheese and generously oil, then preheat waffle iron. Having all this done ahead is a GOOD thing.

For the potato part… peel, and then grate 2 medium potatoes. I used our box grater to do this.

Remove Moisture From Grated Potatoes

Now here’s the really important part. You want to get as much moisture out of the grated potatoes as possible. The drier the potatoes are, the crispier the hash browns will be. I like to use a clean dish towel.

Place the potatoes in the dish towel, the roll it up and twist the ends. Continue to twist and press to absorb as much moisture onto the towel as possible. When done, the potatoes should be a LOT drier, and the towel will be ready for the washing machine… (just sayin’).

Mix the potatoes with the peppers, ham, cheese and onion. Add melted butter, generously salt and pepper mixture and stir together to combine.

This is what you will be looking at, once mixed. The recipe makes enough for two waffles (4 servings).

Cooking Loaded Hash Browns In A Waffle Maker

Make sure waffle iron is heavily oiled and PREHEATED before beginning to cook. Add half of the potato mixture to the waffle iron. Press down lid, and cook for approximately 7-10 minutes.

Halfway through cooking, press down hard on the lid to really seal in those potatoes (and help them crisp up). Check the potatoes at about 6 minutes. You want them to be very crispy and golden brown on the outside, yet cooked through. Times may vary per appliance.

Remove the hash browns from the waffle iron once done, and divide them between four serving plates. Here’s one serving, after a quick toss with a fork.

These loaded hash browns – waffle style are delicious! Cooking them in a waffle iron takes some of the pressure off pan frying. While they are happily cooking away, minding their own business in the waffle maker, you’re free to make eggs or other dishes to go with them for a hearty breakfast!

Hope you’ll try these hash browns… and enjoy putting the old family waffle iron to good use!

Looking For More BREAKFAST Recipes?

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

Interested In More Recipes?

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Loaded Hash Browns - Waffle Style

Prep Time

5 mins

Cook Time

7 mins

Total Time

12 mins

You'll enjoy Loaded Hash Browns, made with grated potatoes, ham, cheddar cheese, red/green peppers, & red onion, cooked till crispy in a waffle iron!

Category: Breakfast

Cuisine: American

Keyword: loaded hash browns

Servings: 4 servings

Calories Per Serving: 145 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

2 Tablespoons chopped ham
2 Tablespoons chopped green bell pepper
1 Tablespoon chopped red bell pepper
1 Tablespoon chopped red onion (or green onion)
3 Tablespoons grated cheddar cheese
1 Tablespoons melted butter
2 medium russet potatoes
Salt and pepper , to taste
Oil , for waffle iron

US Customary - Metric

Instructions

Prep ham, bell peppers, onion, and cheddar cheese before peeling and grating potatoes. Set aside.
Preheat waffle iron that has been generously coated with oil (IMPORTANT so they don't stick).
Peel, then grate (shred) potatoes. Place grated potatoes on a cloth dish towel. Twist, press, etc. to remove as much liquid as possible from potatoes. When dried, place potatoes in large bowl. Add prepped veggies, ham, etc. to bowl of grated potatoes. Add melted butter, season generously with salt and pepper (to taste). Stir to combine.
Fill preheated waffle iron with approximately half of the potato mixture. (I used a round waffle iron, so there were enough for two waffle sized servings (enough servings for 4 people). Just fill your waffle iron enough to form a nice layer of potatoes. No need to overstuff.
Press down lid and cook hash browns for about 6-7 minutes. Check for crispy outside and "doneness". I usually cook them for a few more minutes after checking them to ensure a really crunchy outside. Pressing down pretty hard on the lid also helps. Appliance temps. vary, so keep an eye on your hash browns. When done, repeat with additional potato mixture, remembering to re-oil waffle iron and preheat before adding. Once done, remove hash browns from waffle iron and divide portions equally (makes 4 servings).

Nutrition Facts

Loaded Hash Browns - Waffle Style

Amount Per Serving (1 (1/4 of total))

Calories 145 Calories from Fat 45

% Daily Value*

Fat 5g8%

Saturated Fat 3g19%

Cholesterol 18mg6%

Sodium 166mg7%

Potassium 444mg13%

Carbohydrates 20g7%

Fiber 1g4%

Sugar 1g1%

Protein 5g10%

Vitamin A 240IU5%

Vitamin C 12.8mg16%

Calcium 60mg6%

Iron 1mg6%

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

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15
Apr
2016

Chocolate Pecan Pie Bars

categories: Bar Cookies, Desserts

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These delicious Chocolate Pecan Pie Bars are cookies with a chewy chocolate and pecan pie filling on a shortbread crust, and are always a big hit for dessert!

Chocolate Pecan Pie Bars… for the win! These delicious treats, with a chewy chocolate and pecan pie filling on a shortbread crust, will be a big hit at your next potluck, family dinner, or get together!

Have mercy… the recipe makes 2 dozen of these decadent goodies! They combine the rich flavor of pecan pie with chocolate, in a chewy bar cookie. With that flavor combo, it’s no wonder these chocolate pecan pie bars taste fantastic!

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How To Make Chocolate Pecan Pie Bars

Before starting, preheat your oven to 350 degrees. Mix together the crust ingredients. You can use either a mixer on medium speed OR a pastry blender. Mix the shortbread crust ingredients until crumbly.

Line a 9×13 baking pan with aluminum foil, making sure the edges completely overlap all sides of the pan. You will need the edges to lift out the bars from the pan after baking. Spray the aluminum foil (bottom and sides) with a non-stick cooking spray.

Pour the shortbread crust mixture into the prepared pan. Press the crumb mixture firmly and evenly into pan to form a solid crust on the bottom.

Bake The Shortbread Crust

Bake the shortbread crust in a preheated 350 degree oven for 20 minutes.

When done, remove the baking pan from the oven. This is what the shortbread crust should look like, right out of the oven.

Prepare The Chocolate Filling

While the crust is baking, heat the corn syrup and chocolate chips in medium pan on LOW heat. Do NOT fully melt chocolate chips. NOTE: You only want to heat this mixture until the chocolate is almost melted. Immediately remove pan from heat.

This is what it looked like when I removed the pan from the heat. Notice how the chocolate is NOT fully melted. Set aside.

Finish Making The Batter For The Chocolate Pecan Pie Bars

In a separate bowl, mix together granulated sugar, eggs, and the almond and vanilla extracts. Add this to the (slightly cooled) chocolate mixture, whisking continuously as you add it. Make sure to whisk so the eggs will not scramble when added to the warm chocolate in pan.

The next thing you need to do is stir in the chopped pecans.

Pour the mixture for the chocolate pecan pie bars on top of the cooked crust. Be sure to spread the filling evenly over the surface of the baked crust. Set the chocolate pecan pie bars aside.

Bake The Chocolate Pecan Pie Bars

Mix up the topping ingredients (brown sugar, cinnamon, butter and chopped pecans) in a small bowl. Sprinkle the topping evenly over the top of the chocolate pecan pie filling before baking.

Put the pan into the oven and continue baking the bars for 35 minutes. When done, the outside edges of the bars will be firm, but the middle of the pan will be slightly soft. The chocolate pecan pie bars will firm up in the middle as they cool.

This is what the chocolate pecan pie bars looked like when I took them out of the oven. Place the pan on wire rack to cool. Let the chocolate pecan pie bars cool completely while still in the pan.

Once the bars have completely cooled, carefully lift entire pan of bars out of the dish, using the foil to easily lift up and out of pan.

Slice And Serve!

Peel away the sides of the foil from the bars. The easiest way I have found to cut the chocolate pecan pie bars is to use a pizza cutter! This makes it very easy to cut the cooled dessert into 24 bars.

They sure look good, don’t they? Well… guess what? THESE CHOCOLATE PECAN PIE BARS ARE FANTASTIC! Chewy, chocolatey pecan pie goodness right there, folks!

I gave some away to friends AND took some to a potluck we attended, but did manage to taste a sample. Boy are they good!!!

Hope you’ll consider making these sweet dessert bars. I know I will make them again, for sure! Thank you for stopping by, and I hope you will come back again soon.

Looking For More Bar Cookie Recipes?

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

Interested In More Recipes?

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
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Recipe Source: http://www.spendwithpennies.com/chocolate-pecan-pie-bars/

0 from 0 votes

Chocolate Pecan Pie Bars

Prep Time

25 mins

Cook Time

35 mins

Total Time

1 hr

These delicious Chocolate Pecan Pie Bars are cookies with a chewy chocolate and pecan pie filling on a shortbread crust, and are always a big hit for dessert!

Category: Dessert

Cuisine: American

Keyword: chocolate pecan pie bars

Servings: 24 bars

Calories Per Serving: 361 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For crust:

1 cup butter , softened (not melted)
2 cups flour
1/3 cup granulated sugar
1/4 teaspoon salt

For Filling:

1 1/2 cups corn syrup (Karo)
8 ounces semi-sweet chocolate
1 cup granulated sugar
4 eggs
1/2 teaspoon almond extract
1 teaspoon vanilla extract
2 cups chopped pecans

For Topping:

2 Tablespoons brown sugar
1/2 teaspoon cinnamon
1 Tablespoon butter
1/2 cup chopped pecans

US Customary - Metric

Instructions

Before beginning, preheat your oven to 350 degrees. Line a 9x13 baking dish with aluminum foil, being sure to leave foil hanging over the edges of pan. (You will use the overhanging foil to lift bars out of dish when done). Spray the foil generously with a cooking spray (sides and bottom of foil covered pan).
Mix crust ingredients with electric mixer (on medium) or pastry blender until crumbly. Pour crumbs into foil-lined and sprayed pan, then press the crumbs firmly into the bottom of dish to form crust.
Bake crust at 350 degrees for 20 minutes. Remove.
While crust is baking, make filling. Put corn syrup and chocolate into a saucepan. Heat it on LOW only until the chocolate is ALMOST melted (don't let it melt all the way!). Remove pan from heat.
In separate bowl, mix sugar, eggs and vanilla and almond extracts. Slowly add this to the warm (not hot) chocolate mixture, WHISKING THE ENTIRE TIME YOU ARE ADDING EGG MIXTURE.
Fold chopped pecans into filling. Pour pecan filling over baked crust. Evenly distribute.
Mix together Topping (I used a fork to mix-it will be crumbly). Sprinkle topping over the top.
Put pan back into the oven, and continue cooking for 35 minutes longer, or until the edges of the dessert are firm (and the center is slightly soft). Remove pan from oven. Set pan on wire rack and cool completely. Once dessert is completely room temp., carefully lift out the entire pan of dessert using the foil overhangs. Peel away foil from sides. Cut into 24 bars. I used a pizza cutter! Enjoy!

Nutrition Facts

Chocolate Pecan Pie Bars

Amount Per Serving (1 bar)

Calories 361 Calories from Fat 180

% Daily Value*

Fat 20g31%

Saturated Fat 8g50%

Cholesterol 49mg16%

Sodium 121mg5%

Potassium 123mg4%

Carbohydrates 43g14%

Fiber 2g8%

Sugar 32g36%

Protein 3g6%

Vitamin A 300IU6%

Vitamin C 0.1mg0%

Calcium 25mg3%

Iron 1.5mg8%

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

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13
Apr
2016

Broccoli Salad

categories: Salads, Vegetable Dishes

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It’s EASY to make this delicious, cold and crunchy broccoli salad side dish (w/ bacon, raisins, & sunflower seeds) for family meals, BBQ’s or potlucks!
Broccoli Salad is one of my all-time favorite side dishes! I choose it often (if offered) at salad bars, but love to make it at home, too! Guess what? You can have this delicious crunchy salad made (and in the refrigerator) in a flash! It’s an EASY make ahead side dish for BBQ’s or potlucks!

I received this recipe close to 37 years ago from an older woman named Fern Bain. She attended the same church we were a part of, back then. Fern brought broccoli salad to a church potluck – we absolutely loved it, so I asked her for the recipe. She kindly gave it to me, and the rest is HISTORY. Nothing dramatic, just my true story of how I got the recipe. I’ve made broccoli salad using this recipe ever since!

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What Is IN This Broccoli Salad?

This broccoli salad is SO EASY to make… it features raw fresh broccoli (chopped), raisins, crispy bacon, red onion, sunflower seeds in a creamy dressing. Here’s the “cast of characters”:

A simple, creamy dressing is mixed together, and is added to the salad. The broccoli salad is then stirred to combine all ingredients, covered with plastic wrap and put in the refrigerator.

Broccoli Salad Tastes Best When Made Ahead Of Time

The salad is at it’s very best if chilled overnight (the flavors really come together this way), but if you’re short on time, make it up in the morning and let it refrigerate at least 4-6 hours for great flavor!

Who Wants Some Broccoli Salad?

Once the broccoli salad has had plenty of chilling time, serve it up! It’s always a BIG HIT, and TASTES SO GOOD!

The crunch of the sunflower seeds and broccoli, the sweetness of raisins, and saltiness of the cooked bacon pieces add so much to the salad. A yummy combination of taste and textures is what make this broccoli salad absolutely delicious!

It’s so easy to make this classic broccoli salad in the comfort of your own home! I think you will also be surprised at how fast this salad disappears at a potluck or BBQ! The flavors in the broccoli salad are at their very BEST if you make the salad up the day before you wish to serve it!

Sure hope you’ll consider making this yummy broccoli salad side dish! It’s simple, easy to make, delicious… and I’m pretty sure you’re gonna LOVE it! Have a fantastic day! God Bless You-

Are You Looking For More Side Salads Like This One?

You can find ALL of my recipes in the Recipe Index, located at the top of the page. If you’re looking for additional side salad recipes for a BBQ, potluck, or your own dinner, may I suggest:

Interested In More Recipes?

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
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Recipe Source: Fern Bain

0 from 0 votes

Broccoli Salad

Prep Time

5 mins

Cook Time

0 mins

Total Time

5 mins

It's EASY to make this delicious, cold and crunchy broccoli salad side dish (w/ bacon, raisins, & sunflower seeds) for family meals, BBQ's or potlucks!

Category: Salad

Cuisine: American

Keyword: broccoli salad

Servings: 8 servings

Calories Per Serving: 354 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For Salad:

6 cups fresh broccoli , chopped (2 large bunches)
1/2 cup sunflower seeds
1/2 cup raisins
1 small red onion , chopped
5 slices crispy cooked bacon (5-6 slices), crumbled

For Dressing:

1 cup mayonnaise
2 teaspoons white vinegar
1 teaspoon granulated sugar

US Customary - Metric

Instructions

Place salad ingredients into a large serving bowl.
In a separate small bowl, whisk together the dressing ingredients. Pour over the salad ingredients, and mix well, to combine. Cover bowl and refrigerate for at least 4-6 hours. (I think it tastes BEST if you refrigerate it overnight. The longer it chills, the flavors come together even better!
Serve, and enjoy! Keep leftovers refrigerated!

Recipe Notes

Looking to cut out some of the calories? Use Light Mayonnaise and/or turkey bacon!

May substitute slivered almonds for sunflower seeds, if desired. May substitute dried cranberries for raisins, if desired. They look good if you make this salad around Christmas time!

Nutrition Facts

Broccoli Salad

Amount Per Serving (1 serving)

Calories 354 Calories from Fat 279

% Daily Value*

Fat 31g48%

Saturated Fat 5g31%

Cholesterol 20mg7%

Sodium 295mg13%

Potassium 397mg11%

Carbohydrates 15g5%

Fiber 3g13%

Sugar 2g2%

Protein 6g12%

Vitamin A 445IU9%

Vitamin C 62.5mg76%

Calcium 47mg5%

Iron 1.3mg7%

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

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11
Apr
2016

Fried Shrimp

categories: Main Dishes, Seafood

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You’re going to love these crunchy, classic fried shrimp… they taste delicious, and are SO EASY to prepare, for a fraction of the cost of eating out! $You're going to love these crunchy, classic fried shrimp... they taste delicious, and are SO EASY to prepare, for a fraction of the cost of eating out!$

The other night I went “old school” for dinner… crunchy Fried Shrimp, with a seafood cocktail sauce on the side. I had a half of a pound of shrimp begging to be used, and decided to just “fry ’em up”. I usually grill or pan sear shrimp, but these bad boys were destined for hot oil.

Guess what? They were GOOD and CRUNCHY. They are also ridiculously EASY to make. Pass the seafood cocktail sauce, please! Crunchy and delicious… just the way they’re SUPPOSED to be!

Since I bought a pound of shrimp on sale, and only used 1/2 pound, the cost for my husband and I was only $3 total for some mighty delicious crunchy fried shrimp (cheaper than fast food!)! Best part – the shrimp were on our plates in under 20 minutes total. Such a deal!

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

Prepare The Shrimp

Here’s what you do to make these “old school” crunchy fried shrimp: First clean, remove shells and de-vein (if necessary) the shrimp.

Let the shrimp soak for a couple minutes in a bowl filled with an egg and some milk that have been beaten together. Make sure to coat all sides with egg mixture (so the flour coating will adhere).

Combine self-rising flour (see recipe for an easy substitution tip) and spices. Place flour mixture on a dinner plate.

Dredge the shrimp in the flour mixture, one at a time, to completely coat all sides.

Dredge The Shrimp TWO Times!

Place each shrimp onto baking sheet (or aluminum foil) and set aside. This is what they looked like after the FIRST flour coating.

Once they have all been dredged in flour mixture… dredge them AGAIN (in flour mixture) for the second time. Shake off excess flour. Let shrimp rest while oil is heating to temperature in pan.

Time To Make Some Fried Shrimp!

Add enough oil to pan to fill about 2 inches deep. I used my electric skillet, but you can also use a pan or regular skillet (but you WILL need a thermometer to get the oil heated to the necessary temperature for frying these successfully!).

Heat the oil to 350 degrees. It must be this hot to fry these correctly and get a great outside crunch!

Once the temperature is 350 degrees, carefully add the shrimp one at a time (remember- oil is very HOT). They will need to fry for about 4 minutes, flipping them over halfway through the cooking time.

If you are doubling recipe or cooking a large amount of fried shrimp, cook them in batches, BUT remember to bring oil back to 350 degrees after each batch!

Once done, the fried shrimp should be golden brown and crunchy on all sides. I placed the fried shrimp on a wire rack (with a paper towel underneath the rack to catch any drips).

By placing the paper towel UNDER the rack, the shrimp won’t stick to the paper towel. Great tip!

Serve The Fried Shrimp

These fried shrimp taste wonderful when served with seafood cocktail sauce on the side for dipping. We also paired them with a green salad and fresh fruit… and we LOVED them! Crunch, Crunch, Crunch!

This was an easy way to make great tasting fried shrimp… like you would pay big bucks for at a nice restaurant. The only catch was that I had to do the dishes, but it was still worth it for this easy, quick, great tasting dinner at home!

I sure hope you will consider trying this great tasting recipe, and as always, I really do hope you and those you love will enjoy it! Thanks for stopping by, and come back soon! Have a GREAT day.

Looking for More SHRIMP Recipes?

You can find all of my recipes in the Recipe Index, located at the top of the page. I have quite a few recipes using shrimp you’ll enjoy, including:

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↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Fried Shrimp

Prep Time

15 mins

Cook Time

4 mins

Total Time

19 mins

You're going to love these crunchy, classic fried shrimp... they taste delicious, and are SO EASY to prepare, for a fraction of the cost of eating out!

Category: Entree, Seafood

Cuisine: American

Keyword: fried shrimp

Servings: 2 servings

Calories Per Serving: 529 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1/2 pound large (or medium) shrimp
1 large egg
1/2 cup milk
1 cup self-rising flour (see Notes section for substitution tip)
1/4 teaspoon Creole or Cajun seasoning (optional, but good)
Salt (approx. 1/4 teaspoon)
Black pepper (approx. 1/8 teaspoon)
Vegetable oil for frying (at least 2 inches deep in pan or skillet)

US Customary - Metric

Instructions

Clean, shell and de-vein shrimp before beginning.
Whisk together egg and milk in a medium sized bowl. Add shrimp, stirring to coat all sides. Set aside.
Place self-rising flour and seasonings onto a dinner sized plate. Stir with a fork to mix together. Dredge shrimp, one at a time, in flour mixture, coating all sides. Set shrimp on a baking sheet or foil. Repeat process until all shrimp have been dredged in flour. Once all have been coated in flour, DO IT AGAIN. Coat all shrimp in flour mixture for the second time. Set aside.
Heat oil (at least 2 inches deep) until it reaches a temperature of 350 degrees. Once it reaches temperature, carefully add shrimp, one at a time (oil is HOT). Cook shrimp for about 4 minutes, turning over shrimp halfway through cooking time. When done, shrimp should be golden brown and crispy on the outside.
Remove shrimp to a wire rack for just a second (with a paper towel underneath rack to catch drips).
While hot, serve fried shrimp with a side of seafood cocktail sauce, and enjoy!

Recipe Notes

Substitute for self-rising flour: 1 cup all purpose flour, 1+ 1/2 teaspoons baking powder, 1/2 teaspoon salt. Directions: Measure 1 cup all purpose flour. Take OUT 2 teaspoons of that flour and discard. Add baking powder and salt, Stir to combine. This equals 1 cup total of self-rising flour!

Nutrition Facts

Fried Shrimp

Amount Per Serving (1 serving)

Calories 529 Calories from Fat 180

% Daily Value*

Fat 20g31%

Saturated Fat 13g81%

Cholesterol 373mg124%

Sodium 939mg41%

Potassium 264mg8%

Carbohydrates 48g16%

Fiber 1g4%

Sugar 3g3%

Protein 35g70%

Vitamin A 340IU7%

Vitamin C 4.6mg6%

Calcium 255mg26%

Iron 3.4mg19%

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

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08
Apr
2016

Mixed Salad with Hoisin Vinaigrette and Crisp Panko Chicken

categories: Chicken, Main Dish Salads, Salads

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We’ve been having record-setting heat here in Portland this week. It was too hot for a heavy meal the other evening, so I made a Mixed Salad with Hoisin Vinaigrette and Crisp Panko Chicken for our dinner. It was easy, delicious, light but filling, and PERFECT on a hot day!
I found the recipe in one of my cookbooks… a Cooking Light cookbook (such good recipes)! This entree salad has it all! Crispy chunks of oven-baked chicken breast on a bed of chilled, mixed greens, and drizzled with a vinaigrette that is slightly tangy (but good) due to the addition of hoisin sauce, fresh ginger and Dijon mustard. I loved every bite (shocker, huh?)

Here’s how easy it is to make this yummy salad (start to finish took only about 25 minutes):

I first preheated my oven, then mixed up panko, salt, chili powder, and black pepper.

I tossed the chicken pieces, a few at a time, in the panko mix to fully coat all sides.

Place chicken in a single layer on a baking sheet coated with non-stick cooking spray.

Bake chicken at 375 degrees for a total of 15 minutes. Turn the chicken pieces over halfway through the cooking time. When done, they will be golden brown and crispy on the outside.

While chicken is baking, quickly blend together the vinaigrette, using a food processor or a blender. It will look like this once fully blended. Set aside.

Arrange the chilled salad greens onto serving plate or into bowl. Add chopped green onions, blueberries, and tomatoes. (If it is easier, you can add the vinaigrette at this point, and mix greens, then top with chicken. OR you can add chicken, then top with vinaigrette (my plan).

I chose to add chicken to top of salad, THEN drizzle with vinaigrette, cause I think it looks better for serving. Whatever is easiest for you works for me. Once that’s done, all that is left for you to do is EAT!

See how easy that was? Sure hope you enjoy this fantastic main dish salad. It truly was perfect for a hot April night! Glad I stumbled upon the recipe in one of my cookbooks (and adapted it just a smidge). Can’t wait to make this again. Have a great day!

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Recipe Adapted From: The Cookbook “Cooking Light-Annual Recipes 2007, page 103, published 2006 by Oxmoor House, Inc.

0 from 0 votes

Mixed Salad with Hoisin Vinaigrette and Crisp Panko Chicken

Prep Time

10 mins

Cook Time

15 mins

Total Time

25 mins

You'll love this entree salad...Spring greens, topped with crisp chicken breast chunks, tomatoes, green onions, and drizzled with a delicious Hoisin Vinaigrette.

Category: Main Dish Salad

Cuisine: American

Keyword: salad with hoisin vinaigrette

Servings: 2 servings

Calories Per Serving: 463 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For chicken:

1/2 cup panko (Japanese breadcrumbs)
1/2 teaspoon salt
1/4 teaspoon chili powder
1/4 teaspoon black pepper
1 lb. chicken breast , cut in 1 inch pieces (I used one large chicken breast, cut horizontally then cubed)
Cooking spray

For Vinaigrette:

2 Tablespoons white wine vinegar
1 1/2 Tablespoons hoisin sauce (found in Asian section of grocery store)
1 Tablespoon finely grated fresh ginger (peeled)
1 Tablespoon Dijon mustard
2 teaspoons canola or vegetable oil
1 1/2 teaspoons soy sauce (low-sodium if you have it)
1 teaspoon toasted sesame oil
1 large clove garlic , minced

For Salad:

1 8 oz. package mixed greens (or use a combo: I used mesculin, romaine, spinach)
1 cup chopped tomatoes , seeded (or use cherry tomatoes, cut in half)
1/2 cup fresh blueberries
1/2 cup chopped green onions

US Customary - Metric

Instructions

Preheat your oven to 375 degrees.
Mix panko, salt, chili powder and black pepper in small bowl. Add chicken pieces, a few at a time, tossing to fully coat with seasoned breadcrumbs. Set each piece in a single layer on lightly sprayed baking sheet; continue until all chicken pieces are coated. Bake chicken at 375 degrees for approx. 15 minutes (or until done and golden brown), turning chicken to other side halfway through cooking time.
Blend the vinaigrette ingredients together, using a blender or food processor; blend until smooth.
Place chilled salad greens, tomatoes, blueberries, and chopped green onions onto individual serving dishes. Top with a portion of the crisp panko chicken pieces, then drizzle with vinaigrette.
Serve, and enjoy!

Recipe Notes

This makes enough for 2 main course servings. If smaller portions are desired (for side salad), it should serve 4.

Nutrition Facts

Mixed Salad with Hoisin Vinaigrette and Crisp Panko Chicken

Amount Per Serving (1 g)

Calories 463 Calories from Fat 117

% Daily Value*

Fat 13g20%

Saturated Fat 2g13%

Cholesterol 145mg48%

Sodium 1540mg67%

Potassium 1191mg34%

Carbohydrates 30g10%

Fiber 4g17%

Sugar 11g12%

Protein 52g104%

Vitamin A 530IU11%

Vitamin C 22.6mg27%

Calcium 94mg9%

Iron 3.4mg19%

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

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06
Apr
2016

Sweet Chili & Garlic Glazed Salmon

categories: Asian, Main Dishes, Seafood

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Sweet Chili Glazed Salmon fillets, marinated in sweet chili sauce, garlic, orange marmalade & soy sauce, is a simple, delicious, broiled seafood dish!
As I write this, I am still savoring the memory and taste of the Sweet Chili & Garlic Glazed Salmon I fixed last night for dinner. It ranks right up there as one of the BEST pieces of salmon I’ve ever had (and I make salmon often!). UH-May-ZING!!!!

The recipe is so simple, yet I was amazed at just how fabulous it really was! My husband and I completely, 100% LOVED it! The recipe comes down to… marinate the salmon, then broil it! I know… EASY, RIGHT? Right.

Yet… there is so much flavor! Can you tell how excited I am to share this recipe with you today? While we were eating, I kept saying “this is soooo good”! Here’s how to make this delicious dish:

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

Make The Sweet Chili Marinade

Mix up the marinade in a shallow dish. The marinade consists of sweet chili sauce, orange marmalade (I used my homemade jam!), soy sauce, 1 clove of minced garlic and chopped green onion. EASY.

In case you’re wondering, here is the sweet chili sauce I used. It can be found in the Asian section of most grocery stores.

Reserve Some Of The Marinade For Later!

After mixing up the marinade, I reserved a bit of it in a separate container to drizzle over the finished salmon.

Prepare And Marinade The Salmon Fillets

I seasoned the salmon fillets with salt and pepper. Note: this is “skin on” salmon. Got a large piece for $17 dollars at Costco… cut it into 7 fillets. Each serving will cost about $2.50 each, so it is less expensive (and healthier) than a Big Mac, and cheaper than ordering salmon in a restaurant!

Place the salmon fillets into the marinade, SKIN SIDE UP. *(Note: this recipe calls for 4 pieces of salmon; I only cooked 2 fillets, but made the same amount of sauce specified). Let the salmon marinade for at least an hour in the refrigerator. Do not turn salmon over.

Preparing To Cook Sweet Chili Glazed Salmon

Before cooking the salmon, cover a cookie sheet with aluminum foil, and then spray with non-stick spray. Trust me… you will be glad you did this at the end of the baking time. Clean up is a BREEZE, and the sweet chili glazed salmon will not stick to the pan!

Place the marinated salmon fillets SKIN SIDE DOWN onto the foil. You can brush a tiny bit more of the marinade onto the fish, but be careful to NOT let the sauce “pool up” on the foil (cause it will burn!)

Broiling The Sweet Chili Glazed Salmon

Preheat your oven broiler. Once it’s hot hot, place the tray of salmon onto a MIDDLE RACK (about 5-6 inches away from the broiler unit). Broil for 7-10 minutes (mine took about 9 minutes), until the salmon is lightly browned and flakes easily. This is what it looked like when I removed the pan from under the broiler.

Serving This Dish

Place each of the salmon fillets onto individual plates. Spoon a little of the reserved chili glaze over the top. Garnish each piece with some toasted sesame seeds and a few chopped green onions for garnish (if desired).

Add a side dish or two… and BOOM! It’s ready to eat… and let me tell you… this Sweet Chili Glazed Salmon is FANTASTIC!

Sure hope you will consider making this amazing salmon. The sauce is so good, I could eat it by the spoonful. I am confident you will enjoy this salmon as much as we did! Have a great day, and may God bless you with His presence!

Looking For More SALMON Recipes?

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

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Recipe Source: http://therecipecritic.com/2015/02/sweet-chili-garlic-glazed-salmon/

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Sweet Chili Garlic Glazed Salmon

Prep Time

1 hr 10 mins

Cook Time

8 mins

Total Time

1 hr 18 mins

Sweet Chili Glazed Salmon fillets, marinated in sweet chili sauce, garlic, orange marmalade & soy sauce, is a simple, delicious, broiled seafood dish!

Category: Dinner, Entree

Cuisine: Asian

Keyword: salmon

Servings: 4 servings

Calories Per Serving: 317 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

4 (6 ounce) pieces of salmon
1/4 cup sweet chili sauce (I used Mae Ploy)
2 Tablespoons orange marmalade
3 Tablespoons soy sauce
1 clove Minced garlic
2 Tablespoons green onions , minced
Salt and black pepper
Additional chopped green onions , for garnish
Toasted sesame seeds , for garnish (toast seeds in dry skillet 2-3 minutes on low, stirring often)

US Customary - Metric

Instructions

Mix the sweet chili sauce, orange marmalade and soy sauce together in a shallow baking dish.
Add the sliced green onions and minced garlic to the sauce. Stir well, to combine. Measure out approximately 1/4 cup of the marinade; set aside (to drizzle over cooked salmon before serving).
Lightly season the salmon fillets with salt and pepper. Place the fillets SKIN SIDE UP in marinade. Let the salmon marinate for at least 1 hour.
Heat your oven broiler. Place an oven rack in the middle of oven (about 5-6 inches from the broiler).
Cover a cookie sheet with aluminum foil; generously spray it with non-stick spray (this will make clean up a breeze!).
Remove salmon from marinade. Let any extra liquid drain off, then put the salmon SKIN SIDE DOWN onto the aluminum foil. It's okay to brush a little extra marinade onto the salmon, but don't let it "pool up" onto the foil, because it will burn under the heat.
Broil the salmon for 6-10 minutes, or until browned and easily flaked in the middle. (Mine took about 8 minutes). When done, remove from oven, and place salmon onto individual serving plates. Spoon some of the reserved marinade over the top of each piece. If desired, garnish with toasted sesame seeds and additional green onion slices Enjoy!.

Recipe Notes

Note: Prep time includes the hour of marinating salmon fillets.

Nutrition Facts

Sweet Chili Garlic Glazed Salmon

Amount Per Serving (1 piece)

Calories 317 Calories from Fat 99

% Daily Value*

Fat 11g17%

Saturated Fat 1g6%

Cholesterol 93mg31%

Sodium 993mg43%

Potassium 871mg25%

Carbohydrates 15g5%

Sugar 13g14%

Protein 35g70%

Vitamin A 115IU2%

Vitamin C 1.3mg2%

Calcium 46mg5%

Iron 2mg11%

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

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04
Apr
2016

Edie’s Carrot Cake

categories: Cakes, Desserts

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You’ll LOVE Edie’s Carrot Cake, an absolutely classic, DELICIOUS dessert with carrots, pineapple, pecans, cinnamon, and topped with cream cheese frosting!

Why I Call This Edie’s Carrot Cake

I’ve been making this Carrot Cake for almost 40 years now, and it’s the BEST! I received the recipe from my dear friend and former roommate, Edie, at a bridal shower 39 years ago! I’ve made it so many times over the years I can’t even begin to count… and it NEVER disappoints!

My sweet friend Edie has enjoyed much success as a musician in Los Angeles (she’s sung backup on vast numbers of albums, movies, commercials, TV theme songs, etc.). She’s acted in movies, and was also one of the stars of the classic TV show “General Hospital” years ago.

Edie still sings and has recorded music for many artists and TV/Movie soundtracks, conducts and has directed and sung with backup vocalists/choirs for The Voice, American Idol and other famous musicians (like Justin Timberlake, Aretha Franklin, and too many others to even count).

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

Lifelong Friends Are The BEST!

We met in Junior High, grew up singing together at our church, then shared an apartment together (and many late night fast food tacos) before I got married.

I don’t recall Edie even liking to cook back then, so I’m telling you… this recipe was a great surprise the first time I made it and tasted just how good it was. Ha Ha.

But you know what the BEST part is about my friend? She is an amazingly gracious, humble, encouraging and loving friend to those who know her. I dearly love Edie (and her delicious carrot cake recipe!).

Here’s the two of us at a music reunion in Los Angeles in 2015. I remain grateful God allowed our lives to intersect so many years ago, and for the blessing of our continuing friendship to this day.

OOH… THIS Carrot Cake Is SO GOOD!

Edie’s Carrot Cake is so moist and delicious! It’s filled with carrots, pineapple, pecans, coconut, cinnamon, etc., and is topped with a delicious cream cheese frosting!

If left alone in a room with a fork and Edie’s carrot cake, I might be forced to eat the entire thing (wink wink). Yes… it honestly is the BEST carrot cake I’ve ever had! You will LOVE it!!

How To Make Edie’s Carrot Cake

Cream together the oil, sugar, eggs, and vanilla, using an electric mixer until smooth and combined.

Sift the flour, baking powder, baking soda, salt, and cinnamon together into a separate bowl.

Slowly mix the sifted flour mixture into the wet ingredients (eggs, oil, sugar, etc.). Mix to fully combine.

Stir in the grated carrots, drained crushed pineapple, chopped nuts, and shredded coconut, until fully combined.

Edie’s carrot cake batter will look like this once the ingredients are fully mixed together.

Generously grease and flour two 9 inch cake pans (or 9×13 cake pan). Evenly distribute the batter into the prepared pan(s).

Baking Edie’s Carrot Cake

Place the cake pan(s) into a 350°F. preheated oven. Bake for 35-40 minutes, until the cake is done. Test for doneness by inserting a toothpick into center of cake (see the hole in the middle of the bottom cake where I did this?).

If the toothpick comes out clean, then Edie’s carrot cake is done, and will look like this. Place cake pans on wire rack to cool.

Let the cake cool down, then invert it (turn upside down) onto parchment paper, and release it from the pan.

Once the cake has completely cooled, turn it back over to the top side (still on the parchment paper).

How To Toast Pecans

While the cake is cooling dry toast the chopped pecans, so they can be added as decoration onto the sides of the cake.

To do this, place the pecans in a large skillet on low heat. Cook, stirring often for 3-5 minutes. This step is optional, but the toasted pecans really add a LOT to this cake!

Make The Cream Cheese Frosting

While the cake is cooking or cooling, mix up the cream cheese frosting. Sometimes I double the amount of cream cheese used, if I want lots of thick creamy frosting, but that’s optional.

I also add well drained, crushed pineapple to the frosting, but if you want plain cream cheese frosting, simply omit the pineapple!

Frost Edie’s carrot cake with the cream cheese icing once the cake has completely cooled. If you’re making this as a layer cake, cover the entire cake with frosting, then add (optional) toasted pecans all over the sides of the cake.

I use my hands to carefully add the toasted pecans, a little at a time until cake is completely covered. Here it is the layer cake, midway through frosting.

I am NOT a cake decorator (understatement of the century), but sometimes I will pipe colored frosting on top of finished cake. This is a photo of one time that I made this cake. You can see the chopped pecans on the side, and my flimsy attempt at decorating the top with colored frosting! But guess what?

Edie’s carrot cake stands on its own merits. Even if you only make a 13×9 inch cake pan of carrot cake with simple cream cheese frosting (and that is all you do), you will LOVE this cake!

This Recipe Is VERY Adaptable

Over the years, I’ve also turned this recipe into cupcakes (adjusting cooking time), with cream cheese frosting and a dusting of cinnamon.

I’ve even used this same recipe to make miniature bundt cakes to give to friends (again- notice my LACK of decorating skills… Ha Ha!)

My decorating skills may not be the best… but this recipe for Edie’s carrot cake IS the best!

However you decide to make it… cut yourself a big piece! You won’t regret it, because this is ONE AMAZING AND DELICIOUS CARROT CAKE!

Hope you enjoy Edie’s carrot cake! It tastes WONDERFUL! Remember all the great friends God has enriched your life with along the way, and be sure they know how much you love them!

Thanks for stopping by today, and I hope you will come back soon! Take care, may God bless you, and have a GREAT day!

Looking For Other Cake Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have a nice variety of cake recipes you might also enjoy, including:

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Recipe Source: Edie Lehmann-Boddicker

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0 from 0 votes

Edie's Carrot Cake

Prep Time

10 mins

Cook Time

35 mins

Total Time

45 mins

You'll LOVE Edie's Carrot Cake, an absolutely classic, DELICIOUS dessert with carrots, pineapple, pecans, cinnamon, and topped with cream cheese frosting!

Category: Dessert

Cuisine: American

Keyword: Edie's carrot cake

Servings: 12 servings

Calories Per Serving: 660 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For The Cake:

1 1/2 cups vegetable oil
2 cups granulated sugar
3 eggs , well beaten
2 teaspoons vanilla extract
2 cups flour
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon salt
2 teaspoons cinnamon
2 cups grated carrots
1 (8 ounce) can crushed pineapple, well drained
1 cup chopped pecans or walnuts
1 cup shredded coconut

For cream cheese frosting: (Double amount of cream cheese if you want really thick and plentiful frosting)

8 ounces cream cheese softened
1 lb. powdered sugar (confectioners) (1 box)
1/2 stick butter =¼ cup or 4 Tablespoons
1 teaspoon vanilla
1 can (8 ounce) can crushed pineapple (optional) well drained

For garnish (completely optional):

Additional colored cream cheese frosting (for decorating)
Chopped pecans or walnuts (to cover sides of frosted cake), lightly toasted in dry skillet

US Customary - Metric

Instructions

Preheat oven to 350. Generously grease and flour two 9 inch round cake pans. Set aside.
Using an electric mixer, mix together oil, sugar, eggs and vanilla in a large bowl until well blended.
In separate bowl, sift together flour, baking powder, baking soda, salt, and cinnamon. Slowly add the flour mixture into the oil and sugar mixture. Mix well, to combine.
Stir in grated carrots, drained pineapple, 1 C. chopped nuts, and coconut. Mix well.
Divide batter evenly into well greased and floured cake pans. Bake at 350 degrees for 35-40 minutes, or until a toothpick inserted into center of each cake pan comes out clean. (Note: if making cupcakes or baking in a 9x13 pan, you will need to slightly decrease baking times!).
Make frosting while cake bakes: Combine all frosting ingredients, and mix, using an electric mixer until smooth and thick.
When cake is done, remove it to wire rack to cool. When cool, invert cakes onto parchment paper, then turn them back right side up on rack. Frost cake only when cake is room temperature. Place one layer onto serving platter. Spread a layer of cream cheese frosting, then add second layer and frost entire surface of cake.
If desired, add lightly toasted, chopped pecans or walnuts to the side of cake. If desired, use colored cream cheese frosting to decorate top of cake.

Recipe Notes

NOTE: Caloric calculation does not include additional pecans for decorating sides of cake. TIP: If you want a really "thick frosted" cake, DOUBLE the ingredients (except for the pineapple) when you make the frosting. You will have a gorgeous cake with plenty of yummy cream cheese frosting! I always do this!

Nutrition Facts

Edie's Carrot Cake

Amount Per Serving (1 slice)

Calories 660 Calories from Fat 243

% Daily Value*

Fat 27g42%

Saturated Fat 14g88%

Cholesterol 82mg27%

Sodium 557mg24%

Potassium 314mg9%

Carbohydrates 101g34%

Fiber 2g8%

Sugar 80g89%

Protein 6g12%

Vitamin A 4130IU83%

Vitamin C 5mg6%

Calcium 86mg9%

Iron 1.9mg11%

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

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01
Apr
2016

Chicken Club Pasta Salad

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

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Chicken Club Pasta Salad is a delicious, filling, chilled salad with rotini pasta, chicken, bacon, tomato, cheese, etc. in a creamy homemade ranch dressing.
The weather has finally warmed up here this week, so to celebrate the sunshine I made a Chicken Club Pasta Salad for dinner the other night. I served it with some fresh fruit on the side – and boy, was it good! It FELT like it was summer (at the end of March!)!

I found this recipe for a chicken club pasta salad on Pinterest, and decided to give it a try, because any salad with chicken and bacon in it has to be good! Add to that cheddar cheese, tomatoes, fresh herbs, and a creamy ranch dressing… and it sounded like a winner! And it was… we REALLY enjoyed this entree salad (and I got to use fresh parsley and chives from my garden in it, also!). If you like a more traditional pasta salad, check out my simple recipe for that here.

This is a very easy salad to prepare. Most of the prep work (and it’s not too tedious) involves cooking bacon, a piece of chicken, and some pasta (I like to call it “multi-tasking!”). The rest comes together quickly and with little to no fuss! My kind of meal! I made the entire salad in the early afternoon, tossed it with a bit of the dressing (to keep it from drying out) and refrigerated it until dinner time. Then I added more salad dressing right before serving! Here’s how you make it:

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

How To Make Chicken Club Pasta Salad

First cook a large chicken breast. (Boil it, grill it, bake it… or use leftovers… just get enough cooked chicken for 2 cups, and cut it into 1″ cubes and set aside). Next thing is to cook the bacon until fairly crisp. Drain and cool, then cut. I used kitchen shears to cut it into small pieces.

Cut the bacon, cheddar cheese and tomato into small pieces. Set aside.

Add all dressing ingredients to a medium sized bowl. Whisk to fully combine. Refrigerate until ready to add to salad.

Cook pasta according to package directions. Drain and rinse with cold water, until pasta is completely cooled off. (I used tri-color rotini pasta for the color it added, but you could also use shells, macaroni noodles or mini-penne pasta for this dish).

Add cooled pasta, bacon, chicken, cheddar cheese and tomato to a large salad bowl.

Time For The Salad Dressing

Pour some of the dressing over the salad and stir to combine. If making this up early in the day, add only enough dressing to cover the pasta so it won’t dry out in the fridge. When ready to serve later, add additional dressing, to taste.

If you are making and serving this salad immediately, add enough dressing to taste and coat all ingredients (there will be some leftover dressing no matter which way you choose to prepare this!)

Serve the salad up, dig in, and enjoy this delicious, filling salad! It tastes wonderful the next day, as well. Hooray for leftovers at lunchtime!

We really enjoyed this chicken club pasta salad. I think it would be perfect on a HOT summer’s night, or to serve at a luncheon or potluck with friends! Hope you will consider giving this a try! You might also like this BLT Wedge Salad, or my recipe for Chopped Greek Chicken Salad.

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Recipe Adapted From: http://www.spendwithpennies.com/chicken-club-pasta-salad/

0 from 0 votes

Chicken Club Pasta Salad

Prep Time

20 mins

Cook Time

0 mins

Total Time

20 mins

Chicken Club Pasta Salad is a delicious, filling, chilled salad with rotini pasta, chicken, bacon, tomato, cheese, etc. in a creamy homemade ranch dressing.

Category: Entree

Cuisine: American

Keyword: chicken club pasta salad

Servings: 5 servings

Calories Per Serving: 674 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For The Salad:

8 ounce pasta (I used rotini tri-color pasta)
8 slices bacon , cooked crisp, then cut into small pieces.
2 cups cooked chicken breast , cut into 1" cubes
1 tomato , seeded and diced
1/2 cup cheddar cheese , cut into 1" cubes

For The Ranch Dressing:

1/2 cup buttermilk
1/2 cup mayonnaise
1/2 cup sour cream
1 Tablespoon fresh chives , chopped
1 Tablespoon dried dill weed (or chopped fresh dill)
1 Tablespoon fresh parsley , chopped
1 teaspoon onion powder
1 teaspoon garlic powder
salt & black pepper , to taste

US Customary - Metric

Instructions

Prep ingredients (cook chicken and bacon / chop tomatoes, cheese). Set aside.
Make the salad dressing. Set aside.
Cook the pasta according to package directions. Rinse with cold water, until pasta has completely cooled off; drain well.
Put salad ingredients into a large salad bowl (except for the salad dressing). Mix.
Add salad dressing to taste. You will NOT have to use all the dressing. If eating salad immediately, just add enough to toss and coat all ingredients well. If making salad early in day, add enough salad dressing to lightly coat all ingredients, stir, then cover dish and refrigerate until ready to serve. At serving time, add additional salad dressing to taste (since pasta will absorb some of the dressing while refrigerated). Stir to combine. Serve, and enjoy!

Recipe Notes

Note: I used 1 really large chicken breast, which provided me with the 2 cups chicken.
Original recipe also called for 1/2 of an avocado, diced. Didn't have one when I made this, but I'm sure it would be great in this salad, as well.

Nutrition Facts

Chicken Club Pasta Salad

Amount Per Serving (1 serving)

Calories 674 Calories from Fat 378

% Daily Value*

Fat 42g65%

Saturated Fat 13g81%

Cholesterol 106mg35%

Sodium 536mg23%

Potassium 475mg14%

Carbohydrates 38g13%

Fiber 1g4%

Sugar 4g4%

Protein 32g64%

Vitamin A 670IU13%

Vitamin C 5.3mg6%

Calcium 165mg17%

Iron 1.9mg11%

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

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