The Grateful Girl Cooks!

11
Mar
2016

Rosemary Chicken With Caramelized Onion Wine Sauce

categories: Chicken

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Rosemary chicken with caramelized wine sauce is a simple, easy and delicious one skillet dinner! You will love it’s flavor!

I am always on the lookout for new chicken recipes. It seems that we eat more poultry than anything else in our home, so it’s fun to try new recipes. I recently tried a recipe for Rosemary Chicken With Caramelized Onion Wine Sauce, and it was fantastic!

Chicken tenderloins are pan-seared, then complimented with a delicious sauce, featuring caramelized onions and a wine sauce. There is so much flavor in this dish, and guess what? IT IS SO EASY TO PREPARE!

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

How To Make Rosemary Chicken

Sprinkle chicken tenderloins with finely chopped rosemary, and season both sides generously with salt and pepper. If you don’t have tenderloins, you can also cut thick chicken breasts into strips – I used 2 large chicken breasts, cut them into strips… my husband and I had dinner and we had leftovers!

Heat olive oil in a skillet on medium heat. When oil is hot, add chicken pieces; cook chicken for 3-4 minutes per side (until light golden brown, and juices run clear).

Remove the chicken pieces to a plate; keep warm (I used an oven safe plate and put them in a 200 degree oven to keep warm). DO NOT CLEAN THE SKILLET OUT!

Make The Caramelized Onion Wine Sauce

Add the sliced onions to the skillet, add in 1 teaspoon of finely chopped rosemary, and season with salt and pepper.

Cook the onions for about 6-8 minutes on medium heat, until they have caramelized and become golden brown. Remove the onions to a plate and keep warm (yep, I put them in the oven to keep warm, next to the chicken!). DO NOT CLEAN THE SKILLET!

Add the white wine to the skillet; cook for a couple minutes (this will help to deglaze the skillet). Add the chicken broth to the wine sauce, and continue cooking until the sauce has been reduced by about half.

Once sauce has reduced to about half, add butter. Taste test the sauce at this point. If it needs more salt and/or pepper, add them at this time. Stir to combine.

Add Rosemary Chicken Back Into Onion Wine Sauce

Add the warm chicken strips back into the sauce (heat is still on medium).

Add the caramelized onions on top of the chicken. Continue reheating only until chicken and sauce is heated through. Spoon some of the sauce on top of the chicken and onions.

Serve Rosemary Chicken With Caramelized Onion Wine Sauce

Place 2 or 3 chicken strips onto each serving plate, then add onions. Spoon a bit of sauce over the top, and serve while hot.

I served the chicken with my Easy Homemade Rice Pilaf, and a veggie on the side. It was delicious; the chicken, sauce, and rice pilaf have so much flavor!

I hope you will consider making this chicken dish. We sure loved every bit of it, and trust you will, also! Have a great day and remember to be kind as you go about your day. There’s someone out there that might greatly need your encouragement!

Looking For More CHICKEN Recipes?

You can find ALL my recipes in the Recipe Index, located at the top of the page. I have LOTS of wonderful chicken recipes you’ll enjoy, including:

Interested In More Recipes?

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

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Recipe Source: http://bamskitchen.com/dietary-restrictions/diabetic-friendly/rosemary-chicken-with-sauteed-onion-wine-sauce/

0 from 0 votes

Rosemary Chicken With Caramelized Onion Wine Sauce

Prep Time

10 mins

Cook Time

20 mins

Total Time

30 mins

Pan-seared, rosemary seasoned chicken tenderloins, served in a caramelized onion wine sauce.

Category: Entree

Cuisine: American

Keyword: rosemary chicken

Servings: 4 servings (2 pieces per)

Calories Per Serving: 238 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

8 Chicken tenderloins , or 2 large chicken breasts, cut into 1" wide strips (rinsed and dried)
2 teaspoons finely chopped fresh rosemary (divided)
Salt and pepper , to taste
2 Tablespoons olive oil (divided)
1 large onion (or 2 medium), peeled and sliced into rings
1/2 cup white wine
3/4 cup chicken broth
1 Tablespoon butter

US Customary - Metric

Instructions

Season chicken pieces on both sides with 1 teaspoon finely chopped rosemary, salt and pepper.
In a large skillet, heat 1 Tablespoon olive oil until hot. Add chicken tenderloins, and cook for about 3-4 minutes per side, until the juices run clear, and the chicken is done/golden brown in color. Transfer the chicken from the skillet onto a plate, and keep warm. (I put chicken on an ovenproof plate and kept warm in a 200 degree oven). Do not clean out the skillet.
Add remaining 1 Tablespoon olive oil to skillet and heat on medium heat. Once oil is hot, add onion slices, and season with remaining 1 teaspoon finely chopped rosemary, salt and pepper (a generous sprinkle!). Cook the onions, stirring frequently for 6-8 minutes, until golden brown and softened. When done, remove the onions from skillet and keep warm. Do not clean out the skillet.
Add white wine to the skillet. Cook on medium heat for about 2 minutes. This will help burn off the alcohol and will de-glaze the skillet.
Add the chicken broth to the wine; continue cooking until the sauce has been reduced by about half.
Add butter to skillet;stir to melt and combine. Taste test... if needed, add additional salt and pepper.
Add cooked chicken, then onions back into skillet. Cook only until reheated through.
Place hot chicken pieces (2-3 per serving) onto serving plate; top with caramelized onions, and spoon some of the sauce over the top. Serve, and enjoy!

Nutrition Facts

Rosemary Chicken With Caramelized Onion Wine Sauce

Amount Per Serving (2 pieces)

Calories 238 Calories from Fat 108

% Daily Value*

Fat 12g18%

Saturated Fat 3g19%

Cholesterol 71mg24%

Sodium 305mg13%

Potassium 466mg13%

Carbohydrates 3g1%

Sugar 1g1%

Protein 21g42%

Vitamin A 120IU2%

Vitamin C 6.4mg8%

Calcium 17mg2%

Iron 0.6mg3%

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

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09
Mar
2016

Lemon Coffee Cake Muffins

categories: Breakfast, Muffins

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Enjoy one of these jumbo lemon coffee cake muffins with lemon glaze, and start the day with a smile! Make 6 JUMBO muffins or 12 regular muffins.

Anyone out there want a JUMBO sized Lemon Coffee Cake Muffin for breakfast? Here’s a recipe I found on Pinterest that makes 6 tasty jumbo sized (or 12 small) muffins!

I tried this recipe because it looked good, and I love lemon flavored muffins, cupcakes, scones, etc.). Anyways, I received a jumbo muffin pan (6 cups) as a gift, and was aching to give it a “test drive”, so this is the recipe I chose.

I made these muffins several months ago, but am just now getting around to posting the recipe. It’s fairly straightforward and easy to make these lemon coffee cake muffins. Because I chose to make JUMBO muffins, the calorie count is high, but you can easily make 12 “normal” sized muffins (for less calories).

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

Make The Streusel Topping

Mix up the flour, brown sugar, salt and cold butter for the streusel with a pastry cutter. You could also use a food processor and give it a few pulses.

Once mixed, the butter in the streusel should be about the size of small peas. When the streusel is done, refrigerate it until ready to add to the muffin tops.

Make The Lemon Muffin Batter

To make the muffin batter, combine flour, baking powder, baking soda, and salt in a large bowl, and then set aside. In a mixing bowl (or stand mixer), beat the butter and granulated sugar on medium low power until creamy.

Stir in lemon zest, then add one egg at a time (while beating on LOW). Add the vanilla, and blend well (making sure to scrape down sides of bowl). Pour in 1/3 of the buttermilk, then 1/3 of flour mixture, and continue beating on low. Add the rest of the buttermilk and flour in 1/3 increments until all have been incorporated..

Evenly divide the batter into 6 large greased or buttered muffin cups (or 12, for smaller muffins).

Top each muffin with the streusel topping. Completely cover the top of each muffin.

Bake The Lemon Coffee Cake Muffins

Bake the muffins at 350 degrees for 45-55 minutes or until done. Stick a toothpick into the center of a muffin to test for doneness. If it comes out clean (without batter), then the lemon coffee cake muffins are done. Remove the muffin tin to a wire rack to let the muffins cool when they are finished baking. Let the muffins cool completely in the muffin tin.

Make The Lemon Glaze While Muffins Cool

While muffins are cooling, make the lemon glaze, by mixing powdered sugar and fresh squeezed lemon juice until smooth.

Time To Glaze The Lemon Coffee Cake Muffins!

Once the muffins have cooled, gently transfer them out of the muffin tin to a wire rack. Place aluminum foil under the rack to catch any drips from the glaze! When the lemon coffee cake muffins are at room temperature, drizzle the lemon glaze over the top of each one. I even let it run down the sides! Let the glaze firm up, then serve, and enjoy!

Hope you enjoy these lemon coffee cake muffins! Have a great day. The JUMBO muffins have lots of calories, so I’ve also included the caloric count for standard sized muffins in the printable recipe below, as well. Have a good day!

Looking For More MUFFIN Recipes?

You can find all of my muffin recipes in the Recipe Index, located at the top of the page. I have quite a few muffin 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!
Instagram: jbatthegratefulgirlcooks

Recipe Source: http://www.simplyscratch.com/2011/07/jumbo-lemon-coffee-cake-muffins.html

0 from 0 votes

Lemon Coffee Cake Muffins

Prep Time

15 mins

Cook Time

45 mins

Total Time

1 hr

Enjoy one of these jumbo lemon coffee cake muffins with lemon glaze, and start the day with a smile! Make 6 JUMBO muffins or 12 regular muffins.

Category: Breakfast

Cuisine: American

Keyword: lemon coffee cake muffins

Servings: 6 huge muffins

Calories Per Serving: 985 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For The Muffin Batter:

2 cups all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1/2 cup butter , room temperature
1 cup granulated sugar
1 1/2 Tablespoons Lemon Zest
2 large eggs
1 teaspoon vanilla extract
1 cup buttermilk

For The Streusel Topping:

1 3/4 cup all purpose flour
3/4 cup brown sugar
1 teaspoon salt
3/4 cup butter , chilled

For The Glaze:

1 cup powdered sugar
3 Tablespoons fresh squeezed lemon juice

US Customary - Metric

Instructions

Preheat your oven to 350 degrees. Butter or spray a jumbo (6 cup) muffin pan OR a regular 12 cup muffin pan.
Make the streusel by combining flour, brown sugar and salt. Cut in chilled butter with a pastry cutter OR pulse in a food processor until butter is size of small peas and evenly distributed. Refrigerate mix.
To make muffins: Whisk the flour, baking powder, baking soda, and salt together in large bowl; set this aside. In a separate bowl (or stand mixer), beat the butter and sugar on medium low until mixture is creamy. Add the lemon zest, then slowly add one egg at a time (while beating on low and scraping down edges), until fully combined. Add vanilla extract and blend.
Alternate adding 1/3 of buttermilk and 1/3 of the flour mixture, blending together until all has been added and mixed into batter. Divide batter into 6 greased jumbo muffin cups (or 12 regular muffin cups). Distribute the streusel over the entire surface of each muffin.
Bake muffins (jumbo sized) in 350 preheated oven for 45-55 minutes, or until done. (If you are making 12 regular sized muffins, make sure to reduce the cooking time!). You can test for doneness by inserting a toothpick into center of muffin. If it comes out clean, muffins are done. Let muffins cool completely in the pan, then remove muffins to a wire rack (with a piece of aluminum foil underneath to catch drips from glaze).
To make glaze, whisk the powdered sugar and fresh lemon juice together. Drizzle the glaze over the tops of the cooled muffins. Let sit until glaze firms up, then serve and enjoy!

Recipe Notes

NOTE: If making 12 muffins (standard size), the calories per muffin is 492. Remember to reduce cooking time if you are preparing 12 muffins instead of 6 jumbo sized muffins.

Nutrition Facts

Lemon Coffee Cake Muffins

Amount Per Serving (1 muffin)

Calories 985 Calories from Fat 378

% Daily Value*

Fat 42g65%

Saturated Fat 26g163%

Cholesterol 161mg54%

Sodium 1369mg60%

Potassium 276mg8%

Carbohydrates 143g48%

Fiber 2g8%

Sugar 82g91%

Protein 12g24%

Vitamin A 1325IU27%

Vitamin C 4.9mg6%

Calcium 131mg13%

Iron 4.1mg23%

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

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07
Mar
2016

Hawaiian Macaroni Salad

categories: Salads, Side Dishes

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Hawaiian Macaroni Salad is a creamy, delicious, easy to prepare side dish with a few simple ingredients! It’s so good it will have you saying “Aloha”.I found a simple recipe for a Hawaiian Macaroni Salad while searching online the other day. I first tried Hawaiian macaroni salad (and loved it) several months ago, when our oldest son dropped by our home with pulled pork and macaroni salad he picked up from a local, well known authentic Hawaiian restaurant.

We loved this recipe! I grew up not really liking “regular” macaroni salad, due to all the sweet pickle relish my Mom put in the recipe (not a big fan!). Perhaps that is why I really like this simple, creamy Hawaiian-style macaroni salad, made with a few simple ingredients (and no pickle relish!) Finely shredded carrots are what give this tasty salad it’s slight orange coloring. Here’s how to make this fantastic “Hawaiian-style” side dish:

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

How To Make Hawaiian Macaroni Salad

Cook one pound (16 ounces) of elbow macaroni according to package instructions.

Finely shred the carrots and onion while the macaroni is cooking. I used the smaller opening of my hand grater to finely shred both the carrots and the onion.

Drain Macaroni, But Do Not Let It Cool

When the macaroni has finished cooking, drain it well, but don’t let it cool off. Just let the water drain out, but don’t rinse the noodles. The hot macaroni will absorb more if it mixed while still hot.

Put the macaroni in a bowl, or container with a lid. While the macaroni is still hot, add apple cider vinegar, carrots and onion. Stir well. After ingredients are mixed together, let it cool for about 15 minutes.

While macaroni is cooling off, mix together mayonnaise, milk and sugar in a separate container. Once macaroni is completely cool, add the mayonnaise mixture; gently stir it in, until ingredients are fully combined.

Time To Refrigerate The Hawaiian Macaroni Salad

After ingredients are completely mixed together, add salt and black pepper, to taste. At this point the salad will seem “wet” , but never fear! The macaroni will absorb lots of the moisture as it refrigerates.

Cover the salad and refrigerate for at LEAST 4 hours (trust me, the longer it refrigerates, the better it tastes!). Make sure to give it a stir before serving, then enjoy this great side dish with some pulled pork (and rice), for an authentic Hawaiian meal!

I’m really glad I made this Hawaiian macaroni salad. I kept coming back and having a few bites of it here and there (couldn’t stay out of it!). I even invited our son over to taste test it, and he loved it (and took some home for later)! It is (or WAS… we scarfed it) delicious, simple to prepare, very creamy (like it’s supposed to be), and a great side dish. Hope you’ll give it a try!

Looking For More SIDE SALAD Recipes?

You can find ALL my recipes in the Recipe Index, located at the top of the page. I have lots of side salad recipes you might enjoy, including:

Interested In More Recipes?

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

Recipe Source: http://www.favfamilyrecipes.com/authentic-hawaiian-macaroni-salad.html

5 from 1 vote

Hawaiian Macaroni Salad

Prep Time

20 mins

Cook Time

10 mins

Total Time

30 mins

Hawaiian Macaroni Salad is a creamy, delicious, easy to prepare side dish with a few simple ingredients! It's so good it will have you saying "Aloha!"

Category: Salad/Side Dish

Cuisine: American

Keyword: Hawaiian macaroni salad

Servings: 10 servings

Calories Per Serving: 561 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1 pound elbow macaroni , uncooked
2 Tablespoons apple cider vinegar
2 large carrots , finely shredded
1/4 cup finely shredded onion
2 1/2 cups mayonnaise (Best Foods or Hellman's recommended by original source)
1/4 cup milk
2 teaspoons granulated sugar
Salt and pepper , to taste

US Customary - Metric

Instructions

Prepare the elbow macaroni, according to package instructions. When done, drain macaroni and put it into a large bowl while still hot.
While the macaroni is hot, add the apple cider vinegar, shredded carrots and shredded onion. Stir and mix well. Let the macaroni cool down for 15 minutes.
In a small bowl, mix the mayonnaise, milk, and granulated sugar together until fully combined. Gently stir in the mayonnaise mixture into the macaroni (which is now at room temp). Stir until all ingredients are fully coated. Season with salt and pepper, to taste.
Cover bowl; place salad in refrigerator for at least 4 hours (or overnight-the longer it refrigerates, the better it will taste!). When ready to serve, give the salad a light stir... and enjoy!

Nutrition Facts

Hawaiian Macaroni Salad

Amount Per Serving (1 g)

Calories 561 Calories from Fat 378

% Daily Value*

Fat 42g65%

Saturated Fat 6g38%

Cholesterol 23mg8%

Sodium 369mg16%

Potassium 166mg5%

Carbohydrates 36g12%

Fiber 1g4%

Sugar 4g4%

Protein 6g12%

Vitamin A 2085IU42%

Vitamin C 1mg1%

Calcium 25mg3%

Iron 0.7mg4%

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

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04
Mar
2016

Honey Garlic Chicken And Veggies

categories: Chicken, Main Dishes

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Honey garlic chicken breasts are baked in a honey garlic sauce, with red potatoes and broccoli in this delicious, easy, one pan dinner!

Last evening I tried a new chicken recipe… for ALL IN ONE PAN Honey Garlic Chicken And Veggies. Plump chicken breasts, a yummy sauce, red potatoes and broccoli all bake together for this meal.

The honey garlic chicken recipe was very simple to prepare, and the cleanup was a breeze. A main reason cleanup is easy, is because the chicken, baby red potatoes and broccoli are all cooked in the same baking dish. Hooray for one dish meals! On top of that, the final results tasted GOOD.

The honey garlic chicken is coated in a honey, garlic, brown sugar and Dijon sauce, which imparts great flavor to the chicken. All the chicken breasts are baked with baby red potatoes and broccoli florets, and they are yummy!

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

How To Make Honey Garlic Chicken And Veggies

The sauce is made first by combining olive oil, melted butter, honey, brown sugar, Dijon mustard, garlic, and spices. It’s so easy!

Prep The Potatoes And The Chicken

Spray a baking dish lightly, then place cut up baby red potatoes in the pan in a single layer. Drizzle the potatoes with olive oil, and season with salt and pepper. **Please note: this recipe makes 4 servings… my pictures only reflect amount of chicken, potatoes and broccoli used for 2 servings.

Brush the sauce onto both sides of the chicken, then place the chicken breasts on top of the potatoes. Spoon additional sauce onto the top of each of the chicken breasts. You will also need to sprinkle the chicken with additional salt.

Bake The Honey Garlic Chicken

Bake the chicken and potatoes in a 400 degree (preheated) oven for 25-30 minutes (mine took 30 minutes), or until completely cooked through (internal temp. of 165 degrees F). About 10 minutes before the chicken is finished baking, put the broccoli into the pan (nestle it in), and continue baking.

Caramelize The Honey Garlic Chicken and Veggies

When the chicken (and potatoes) are fully cooked through, place the pan under the broiler (in the middle of oven) for 2-3 minutes. This small step of broiling will help to caramelize the tops of the chicken breasts and will slightly char the broccoli.

Serve The Honey Garlic Chicken and Veggies

When done, spoon some of the sauce left in the pan over the top of the honey garlic chicken. Garnish the chicken breasts with chopped or dried parsley (if desired), dish up the potatoes and broccoli… and serve!

I truly hope you enjoy your one pan honey garlic chicken dinner (and the easy cleanup)! Have a fantastic day, friends. May God bless and keep you.

Looking For More CHICKEN Recipes?

You can find ALL my recipes in the Recipe Index, located at the top of the page. I have a LOT of chicken recipes for you to enjoy, including:

Interested In More Recipes?

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

Recipe Source: http://damndelicious.net/2015/06/27/one-pan-honey-garlic-chicken-and-veggies/

0 from 0 votes

Honey Garlic Chicken And Veggies

Prep Time

10 mins

Cook Time

35 mins

Total Time

45 mins

Honey garlic chicken breasts are baked in a honey garlic sauce, with red potatoes and broccoli in this delicious, easy one pan dinner!

Category: Entree

Cuisine: American

Keyword: honey garlic chicken

Servings: 4 servings

Calories Per Serving: 443 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For sauce:

3 Tablespoons olive oil , divided
2 Tablespoons butter , melted
2 Tablespoons honey
2 Tablespoons brown sugar
1 Tablespoon Dijon mustard
3 cloves garlic , minced
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
Salt and Pepper , to taste

For chicken and veggies:

1 pound baby red potatoes , halved)
4 boneless , skinless chicken breasts
4-5 cups broccoli florets
Chopped fresh parsley leaves or dried parsley for garnish

US Customary - Metric

Instructions

Prepare the sauce: Whisk 2 Tablespoons olive oil, melted butter, honey, Dijon mustard, brown sugar, minced garlic, oregano and basil together in a small bowl. Add salt and pepper, to taste. Whisk until smooth. Set sauce aside.
Preheat oven to 400 degrees. Spray a 13x 9 baking dish with non stick spray (or lightly oil pan).
Cut the baby potatoes in half. (If using larger red potatoes, make sure to cut them into fourths (so they will cook all the way through). Put the potatoes in the baking pan, in a single layer. Drizzle with remaining 1 Tablespoon olive oil, and sprinkle with salt and pepper.
Brush the sauce onto both sides of the chicken breasts and lay the chicken in a single layer on top of the potatoes. Brush additional sauce onto top of each chicken breast. Bake the chicken and potatoes at 400 degrees for 25-30 minutes. About 10 minutes before the chicken is done, add the broccoli (nestling it in the pan). Continue cooking for 10 minutes, or until the chicken is fully cooked (chicken should have an internal temp. of 165 degrees when done).
Once chicken (and potatoes) are done, place the pan on the middle shelf of the oven and broil for 2-3 minutes, until the sauce on top of the chicken is slightly caramelized, and the broccoli has a slight char.
Place chicken on individual serving plates, and spoon more of the sauce from the pan on top. Garnish chicken breasts with chopped parsley (fresh or dried), if desired. Dish up potatoes and broccoli, serve and enjoy!

Nutrition Facts

Honey Garlic Chicken And Veggies

Amount Per Serving (1 serving)

Calories 443 Calories from Fat 171

% Daily Value*

Fat 19g29%

Saturated Fat 5g31%

Cholesterol 87mg29%

Sodium 286mg12%

Potassium 1230mg35%

Carbohydrates 39g13%

Fiber 4g17%

Sugar 17g19%

Protein 29g58%

Vitamin A 775IU16%

Vitamin C 93mg113%

Calcium 76mg8%

Iron 2.2mg12%

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

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02
Mar
2016

Coconut Pecan Chocolate Chip Granola

categories: Breakfast

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It’s easy to bake up a batch of Coconut Pecan Chocolate Chip Granola to have around for a delicious, family-friendly breakfast treat!
I recently saw a recipe on Pinterest for Coconut Pecan Chocolate Chip Granola. Because I love to make (and eat) granola, I decided to give this slightly decadent sounding recipe a try! I love to sprinkle granola on top of vanilla Greek yogurt as a breakfast treat, so I was all over this recipe when I saw it. Guess what? It’s even good sprinkled on top of a scoop of ice cream (at least that’s the word on the street).

Granola with coconut and pecans and chocolate chips? Be still my heart. Did I also mention that the coconut and pecans are slightly toasted by the end of the baking time (which makes them even more delicious!)? Yes, please.

The recipe is a cinch to make with only a few ingredients. The prep time is 5 minutes, and the coconut pecan granola is baked for only 30 minutes. That’s it!! Before you have time to think about it, the granola is done… and your home will smell wonderfully “coconut-y”! Here’s what you do:

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

How To Make Coconut Pecan Granola

Preheat your oven to 300 degrees. Place the oats, coconut and chopped pecans in a large mixing bowl.

In a separate microwave safe bowl, combine the coconut oil and honey. Cook in microwave on high for about 25-30 seconds to melt the honey and coconut oil.

Remove the bowl from the microwave, and stir until smooth. Pour the honey and oil mixture into the bowl with the oats, etc. Stir well to combine ingredients.

Once the mixture is evenly coated, spread the granola out on silicone baking mat or parchment paper lined baking sheet.

Bake The Coconut Pecan Chocolate Chip Granola

Bake the coconut pecan chocolate chip granola at 300 degrees for 30 minutes. Halfway though the baking time, give the mixture a quick little stir and re-distribute the granola on sheet.

Once the granola is done, let it cool (it will be soft, but will become firmer and crunchier as the mixture cools down). Let the coconut pecan granola cool completely on the baking sheet, then pour into a bowl.

Add Chocolate Chips To The Cooled Granola

Once the granola is completely cool, add the chocolate chips; stir to combine. Your granola is now ready to enjoy as a breakfast treat, a snack, or a topping for ice cream, etc.

Store the coconut pecan chocolate chip granola in a covered container. I found that the recipe as written makes exactly a quart of granola, so I stored it in a quart sized canning jar. I wanted to try this granola before increasing the quantity, but now that I’ve tasted just how yummy it is, NEXT TIME I will make a DOUBLE batch, so we will have more!

If you like granola, I’m sure you’ll enjoy this recipe. You might also like to try my recipes for Gingerbread Granola and Cranberry Almond Granola. Sure hope you will give either these recipes a try! I sincerely wish for you a wonderful day… filled with hope and encouragement for your heart and soul!

Looking For More BREAKFAST Recipes?

You can find all my recipes in the Recipe Index, located at the top of the page. I have a large variety of delicious breakfast 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!
Instagram: jbatthegratefulgirlcooks

Recipe Source: http://chefsavvy.com/recipes/coconut-pecan-chocolate-chip-granola/

0 from 0 votes

Coconut Pecan Chocolate Chip Granola

Prep Time

5 mins

Cook Time

30 mins

Total Time

35 mins

It's easy to bake up a batch of Coconut Pecan Chocolate Chip Granola to have around for a delicious, family-friendly breakfast treat!

Category: Breakfast

Cuisine: American

Keyword: coconut pecan granola

Servings: 16 (1/4 cup each)

Calories Per Serving: 154 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1/4 cup coconut oil
1/4 cup plus 2 Tablespoons honey
2 cups old fashioned oats
1/2 cup shredded coconut
1/2 cup chopped pecans
1/2 cup semi-sweet chocolate chips

US Customary - Metric

Instructions

Preheat your oven to 300 degrees while preparing granola.
Place oats, coconut, and chopped pecans in a large mixing bowl. Set aside.
In a microwave safe bowl, cook the honey and coconut oil for 25-30 seconds in microwave on high.
Remove from microwave and stir until smooth. Pour the honey/oil mixture over the oats/coconut/pecan mixture. Stir well until well combined and coated.
Evenly distribute the oat mixture onto a baking sheet that is lined with either a silicone mat, or parchment paper. Bake granola for 30 minutes, stirring it a bit and redistributing it half way through the cooking time. The granola will be golden brown when done. It will firm up as it cools, and get crunchy. Let the granola cool completely.
Once granola is completely cooled down, add the chocolate chips and stir.
Granola is now ready to enjoy! Store in a covered container.

Recipe Notes

Recipe makes approximately 4 cups granola total.

Nutrition Facts

Coconut Pecan Chocolate Chip Granola

Amount Per Serving (0.25 cup)

Calories 154 Calories from Fat 81

% Daily Value*

Fat 9g14%

Saturated Fat 5g31%

Sodium 8mg0%

Potassium 94mg3%

Carbohydrates 15g5%

Fiber 1g4%

Sugar 7g8%

Protein 2g4%

Calcium 11mg1%

Iron 1mg6%

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

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29
Feb
2016

Poppyseed Salad Dressing

categories: Sauces and Dressings

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This delicious poppyseed salad dressing is EASY to make in under 5 minutes, using common pantry ingredients! Why buy it when you can make it from scratch?

I love to make salad dressing from scratch. Don’t get me wrong… I have bottles of brand name salad dressings in my fridge, but when I stumble on a great “made from scratch” recipe, I add it to my collection. That’s how it is with this simple poppyseed salad dressing.

I found this recipe on Pinterest, and thought I’d give it a try pairing it with one of my favorite salads that I make often. Sure enough… it was FANTASTIC!

I love knowing the salad dressing is made without a lot of chemicals, but with common household ingredients! And guess what? This salad dressing is wonderful, and can be ready in under 5 minutes!

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

How To Make Poppyseed Salad Dressing

Here’s how you can make it, too! Gather the ingredients: apple cider vinegar, dry mustard powder, chopped red onion, salt, poppy seeds, sugar and oil.

If you prefer, you can substitute half cup of olive oil and half cup of canola oil (both) as a replacement for the cup of vegetable oil.

Mix all the ingredients together really well, until the sugar has dissolved, and everything has been blended together. Pour into a covered bottle or serving container.

Refrigerate the poppyseed salad dressing until ready to use (the flavors really “marry” well, the longer you let it refrigerate).

I’m not kidding you- this poppyseed salad dressing is GOOD! I might have even taken a spoonful taste the day AFTER we had it on a salad, and oh boy… this one’s a keeper! My husband loved it, as well!

We used this salad dressing on a mixed green salad that has mixed greens, toasted almond slices, blueberries, strawberries, and feta cheese. Perfect!

I will definitely make this poppyseed salad dressing again, because it tastes wonderful!

Hope you’ll give this recipe for salad dressing a try! Have a blessed day, friends.

Looking For More SALAD DRESSING Recipes?

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

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Recipe Source: http://thefoodcharlatan.com/2014/05/23/copycat-cafe-zupas-poppyseed-dressing-spinach-bleu-cheese-salad/

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Poppyseed Salad Dressing

Prep Time

5 mins

Cook Time

0 mins

Total Time

5 mins

This delicious poppyseed salad dressing is EASY to make in under 5 minutes, using common pantry ingredients! Why buy it when you can make it from scratch?

Category: Salad Dressing

Cuisine: American

Keyword: poppyseed salad dressing

Servings: 24 (1 T. per serving)

Calories Per Serving: 106 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1/2 cup apple cider vinegar
1 teaspoon dry mustard powder
4 teaspoons chopped red onion
1/2 teaspoon salt
1 1/2 Tablespoons poppy seeds
2/3 cup granulated sugar
1 cup vegetable oil

US Customary - Metric

Instructions

Place all ingredients into medium bowl or blender.
Whisk all ingredients together by hand for a minute or two until completely blended, OR blend in electric blender until ingredients are fully incorporated.
Refrigerate dressing, so the flavors have time to fully come together.
Serve, and enjoy!

Recipe Notes

You can also substitute half cup of olive oil and half cup of canola canola oil for the cup of vegetable oil.

Nutrition Facts

Poppyseed Salad Dressing

Amount Per Serving (1 Tablespoon)

Calories 106 Calories from Fat 81

% Daily Value*

Fat 9g14%

Saturated Fat 1g6%

Trans Fat 0.1g

Polyunsaturated Fat 5g

Monounsaturated Fat 2g

Sodium 49mg2%

Potassium 9mg0%

Carbohydrates 6g2%

Fiber 0.1g0%

Sugar 6g7%

Protein 0.1g0%

Vitamin A 0.03IU0%

Vitamin C 0.04mg0%

Calcium 9mg1%

Iron 0.1mg1%

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

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26
Feb
2016

Cheesy Ham, Spinach & Macaroni Bake

categories: Casseroles, Main Dishes, Pork

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Ever have one of those days when you can’t think of anything you want to fix for dinner? Well, that was my predicament recently… so I put my “thinking cap” on, grabbed some things from my refrigerator, and came up with this recipe for Cheesy Ham, Spinach & Macaroni Bake!

With a few ingredients and a little imagination, this meal actually turned out very well! Ham and veggies are cooked, a basic cheese sauce is made, elbow macaroni noodles are cooked, then it is all mixed together and baked, and BOOM… dinner is served (without too much work!). And guess what? It tasted great! Here’s what I did to make this dish:

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

In a large skillet, sauté ham, fresh spinach, red pepper, green onions, and mushrooms in a bit of butter for 3-4 minutes. The spinach will reduce down quite nicely as it cooks. Set aside when done.

In separate pan, cook 2 cups of macaroni noodles according to package instructions, then drain. It saves some time if you cook the pasta while cooking the ham and veggies. (yippee for multi-tasking!)

Make The Cheese Sauce

Make the cheese sauce by cooking butter and flour on medium low in large pan for a couple minutes until butter is melted, and flour is cooked (to reduce “pasty” taste).

Add milk to flour/butter mixture, and whisk to combine. Continue cooking (and whisking) until mixture has thickened (approximately 3-4 minutes)

Add cheddar cheese to sauce. Cook (and stir) until cheese is melted and fully incorporated into sauce.

Add the sauteéd ham and veggie mixture to the sauce. Stir to combine.

Add the macaroni noodles. Stir to combine.

Prepare Cheesy Ham Spinach Macaroni Bake For The Oven

Pour the pasta, ham and veggie mixture into a well-buttered (or sprayed) casserole dish.

Sprinkle the top of the cheesy ham spinach macaroni bake casserole with Panko crumbs (or dried bread crumbs). Top this mixture with grated cheddar cheese.

Time To Bake!

Cover the pan with foil, then bake in preheated 350 degree oven for 25 minutes. Remove foil from the cheesy ham spinach macaroni bake, then cook an additional 10-15 minutes, until heated through and bubbly.

Remove from oven, let cool for just a second, then dish it up onto individual dinner plates. Enjoy this simple, yet filling and tasty dish!

Hope you enjoy this cheesy ham spinach macaroni bake. It has a little bit of everything in it: Meat, Cheese, Pasta, and Veggies! We enjoyed the leftovers the next day for lunch, too (Yum!) Hope you will consider making this “comfort food” kind of dinner, and really hope you enjoy it like we did. Have a great day!

Looking for More Cheesy Pasta Dishes?

You can find all of my recipes in the Recipe Index, located at the top of the page. I have some delicious cheesy pasta dishes there, including:

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You Can Also Find Me On Social Media:
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Recipe Source: My brain (once I put my “thinking cap” on).’

0 from 0 votes

Cheesy Ham, Spinach & Macaroni Bake

Prep Time

25 mins

Cook Time

35 mins

Total Time

1 hr

A comforting casserole, filled with pasta, ham, cheese, spinach, mushrooms, and red bell peppers, in a light cheese sauce.

Category: Entree

Cuisine: American

Keyword: ham spinach macaroni bake

Servings: 6 servings

Calories Per Serving: 530 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

2 Tablespoons butter
1 cup ham (cubed in bite sized pieces)
1/4 red bell pepper , chopped
2 green onions , sliced
2 cups fresh spinach , chopped
8-10 mushrooms , chopped
1 heaping teaspoon minced garlic
2 cups elbow macaroni noodles , cooked and drained
2 Tablespoons butter
2 heaping Tablespoons flour
1 1/2 cups milk
1 cup grated cheddar cheese
1/3 cups Panko crumbs (or bread crumbs) for garnish
Additional grated cheddar cheese (for garnish)

US Customary - Metric

Instructions

Melt 2 Tablespoons butter in large skillet. Add diced ham, red bell pepper, green onions, spinach and mushrooms. Cook for 4-5 minutes or until mixture (spinach) is dramatically reduced. Add minced garlic and cook for an additional minute (but do not burn garlic). Set skillet aside.
While cooking ham and veggies, also cook elbow macaroni according to package instructions; drain, rinse, and set aside.
In a separate large skillet, melt 2 Tablespoons butter. Add flour; stir to combine. Cook this mixture on low for 1-2 minutes (this helps the pasty taste of the flour to cook out). Add milk. Whisk to combine, and cook for 3-4 minutes on medium low, stirring constantly, until mixture thickens, and is heated through. Add 1 cup grated cheddar cheese; stir until cheese has melted into sauce.
Add the ham and veggie mixture to the sauce, then add the macaroni noodles. Stir well, to fully combine ingredients.
Place mixture into a greased or buttered casserole dish. Cover dish with aluminum foil.
Bake at 350 degrees for 25 minutes. Remove foil and continue cooking for 10-15 additional minutes or until heated through and slightly bubbly.
Remove from oven; let sit for a minute or two to solidify a bit, then cut and serve. Enjoy!

Nutrition Facts

Cheesy Ham, Spinach & Macaroni Bake

Amount Per Serving (1 serving)

Calories 530 Calories from Fat 180

% Daily Value*

Fat 20g31%

Saturated Fat 11g69%

Cholesterol 57mg19%

Sodium 564mg25%

Potassium 344mg10%

Carbohydrates 66g22%

Fiber 2g8%

Sugar 4g4%

Protein 20g40%

Vitamin A 1710IU34%

Vitamin C 12.2mg15%

Calcium 228mg23%

Iron 2.1mg12%

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

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24
Feb
2016

Almond Poppyseed Muffins

categories: Breads, Breakfast, Muffins

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Almond Poppyseed Muffins are incredibly EASY to make, taste wonderful, and are a perfect breakfast treat or snack for those you love. Recipe makes 18.

I tried a new recipe for Almond Poppyseed Muffins recently, and thought I’d share the recipe for these easy and delicious breakfast treats with you today!

These almond poppyseed muffins are incredibly EASY to make, and have a delicious light almond flavor. In about 30 minutes total time, I had 18 of these tasty muffins out of the oven and waiting to be eaten… not too shabby! They are the perfect muffins to grab on the way out the front door for work, school, etc.

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

How To Make Almond Poppyseed Muffins

Mix the dry ingredients (flour, sugar, poppyseeds, baking powder, and salt) in a large mixing bowl. Set aside.

In a separate bowl, whisk together eggs, milk, oil, vanilla and almond extracts.

Pour the egg mixture into the dry ingredients, and stir only until just mixed together.

Bake The Almond Poppyseed Muffins

Divide the batter evenly into greased or paper-lined muffin cups. Fill them 2/3 of the way full. Bake in a pre-heated oven at 350 degrees for 20-25 minutes, or until done.

To test for doneness, stick a toothpick into center of muffin. If toothpick comes out clean, muffins are done. The muffins should be light golden brown, as well.

When done, let the muffins cool for about 10 minutes in the muffin pans, then remove them to a wire rack to finish cooling.

That’s it!!! Now you can serve and enjoy these tasty muffins! Hope you enjoy these simple almond poppyseed muffins. In no time at all, you can make a dozen and a half of these! They also are freezable, if wrapped well.

If you enjoy these almond poppyseed muffins, be sure and check out my other muffin recipes for Apple Crumb, Cranberry Orange, Chocolate Chip, Blueberry Crumble, Banana Crumb, Apple Raisin, and many others, all found in the Recipe Index at the top of each blog post.

Have a great day – my sincere prayer is that you will know and sense the amazing, unconditional love of God. He loves you and me so very much… for THAT I am forever grateful.

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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Recipe Source: http://chefronlock.com/recipes/almond-poppyseed-muffins/ (domain has expired)

0 from 0 votes

Almond Poppyseed Muffins

Prep Time

10 mins

Cook Time

20 mins

Total Time

30 mins

Almond Poppyseed Muffins are incredibly EASY to make, taste wonderful, and are a perfect breakfast treat or snack for those you love. Recipe makes 18.

Category: Breakfast

Cuisine: American

Keyword: almond poppyseed muffins

Servings: 18 muffins

Calories Per Serving: 220 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

3 cups all purpose flour
2 1/2 cups granulated sugar
2 Tablespoons poppy seeds
1 1/2 teaspoons baking powder
1 1/2 teaspoons salt
3 large eggs
1 1/2 cups milk
1 cup vegetable or canola oil
1 1/2 teaspoons vanilla extract
1 1/2 teaspoons almond extract

US Customary - Metric

Instructions

Before beginning, preheat oven to 350 degrees. Grease muffin pan or fill it with paper-lined muffin cups.
Mix the dry ingredients together in a large bowl.
In a separate bowl, whisk the eggs, milk, oil, vanilla and almond extracts together until combined.
Stir the wet ingredients into the bowl with the dry ingredients. Stir mixture only until ingredients are moist and mixed together.
Fill the prepared muffin cups 2/3 full of batter. Bake muffins at 350 degrees for 20-25 minutes or until light golden brown and tested for doneness (I use a toothpick into the middle of the muffin).
Remove from oven. Let muffins cool in the muffin tin for 10 minutes, then remove them to a wire rack to finish cooling. Serve and enjoy!

Nutrition Facts

Almond Poppyseed Muffins

Amount Per Serving (1 muffin)

Calories 220 Calories from Fat 18

% Daily Value*

Fat 2g3%

Saturated Fat 1g6%

Cholesterol 28mg9%

Sodium 214mg9%

Potassium 102mg3%

Carbohydrates 45g15%

Sugar 28g31%

Protein 3g6%

Vitamin A 80IU2%

Calcium 61mg6%

Iron 1.2mg7%

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

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22
Feb
2016

Strawberry Coconut Overnight Oats

categories: Breakfast

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It’s easy to make Strawberry Coconut Overnight Oats with this recipe that uses almond milk, rolled oats, chia seeds, and maple syrup for a sweetener!

Recently I tried a new recipe for Strawberry Coconut Overnight Oats, and they were wonderful. This breakfast treat is flavorful and full of filling, healthy chia seeds for a tasty breakfast with an extra nutritional boost. A friend of mine posted this recipe on a Facebook page, and I thought it looked promising, and very simple.

In this recipe, rolled oats are combined with strawberry puree, coconut, almond milk, pure maple syrup (for sweetness), chia seeds (which help fill you up!), vanilla extract and lemon juice. The oats are then refrigerated overnight. By breakfast the next day, the oats will have absorbed quite a bit of the liquid and flavor, and will be waiting for you in your refrigerator!

Most of the time I put the oats into individual containers with lids and then refrigerate. I also do this with my Apple Cinnamon Steel Cut Oats With Pecans. Single serving containers are very convenient to grab, while running out the front door. Here’s how simple it is to make these tasty oats:

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

Puree The Strawberries

Puree fresh or frozen strawberries, whichever ones you have handy. You can add a tiny bit of the almond milk to help with the blending. You want this strawberry mixture to be very smooth and fully mixed once done.

Pour the blended strawberries into a large bowl. Add the rest of the ingredients to the bowl.

Stir well, to completely mix and combine the ingredients together. The maple syrup gives the mixture enough sweetness for my taste, but you might prefer it a little sweeter. Taste the oats and add more maple syrup, if you want them sweeter.

Refrigerate The Strawberry Coconut Overnight Oats

Pour the strawberry coconut overnight oats into a large container (with a lid) or several smaller containers. I usually divide the oat mixture into small, plastic containers that have lids. It’s not necessary to do that, but I really like the convenience of individual servings ready to go in the fridge. That way, I can just “grab and go”, even taking them in the car if necessary to eat a quick meal on the go.

You can also leave the oats in large covered bowl overnight, and dish it up from there. Whatever works best for you is certainly okay with me. Refrigerate the strawberry coconut overnight oats overnight, The oat mixture will firm up, and be ready to eat first thing in the morning, nice and chilled! YES… the overnight oats are not heated, but are eaten chilled. I tell you that because I once had a reader ask me that question.

That’s it! These strawberry coconut overnight oats are incredibly easy to make, and they taste good, too. You can store the covered oats in the refrigerator for up to 3-4 days. I like not having to think about what I’m going to fix for breakfast, because I know there’s a little container of overnight oats waiting for me in the fridge! Hope you will consider giving this recipe a try.

Looking For More OVERNIGHT OATS recipes?

You can find all of my recipes in the Recipe Index, located at the top of the page. I have several overnight oats recipes, including:

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Recipe Source (Adapted Slightly): http://www.eatgood4life.com/strawberry-coconut-overnight-oats/

0 from 0 votes

Strawberry Coconut Overnight Oats

Prep Time

10 mins

Cook Time

0 mins

Total Time

10 mins

It's easy to make Strawberry Coconut Overnight Oats with this recipe that uses almond milk, rolled oats, chia seeds, and maple syrup for a sweetener!

Category: Breakfast

Cuisine: American

Keyword: strawberry coconut overnight oats

Servings: 6 servings

Calories Per Serving: 390 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

4 cups rolled oats
12 ounces fresh or frozen strawberries , pureed
5 1/2 cups almond milk
1/2 cup shredded unsweetened coconut
1/3 cup chia seeds
1/4 cup pure maple syrup
1 teaspoon vanilla extract
1 teaspoon fresh lemon juice (optional, but I like the freshness it adds!)

US Customary - Metric

Instructions

Puree strawberries with a tiny bit of the almond milk (just enough to fully blend the strawberries), and place in large mixing bowl.
Add remaining ingredients and stir thoroughly, to fully combine. Place oat mixture into a large covered bowl or into individual serving cups (with lids), and refrigerate overnight. Remove from refrigerator when ready to eat. Serve chilled.
Mixture will keep for up to 3-4 days (covered) in refrigerator.

Recipe Notes

This should be made the day before you wish to eat them and refrigerated overnight. The overnight refrigeration time allows the liquid, etc. to be absorbed more into the oats.

Nutrition Facts

Strawberry Coconut Overnight Oats

Amount Per Serving (1 serving)

Calories 390 Calories from Fat 126

% Daily Value*

Fat 14g22%

Saturated Fat 5g31%

Sodium 307mg13%

Potassium 392mg11%

Carbohydrates 56g19%

Fiber 11g46%

Sugar 12g13%

Protein 10g20%

Vitamin C 33.8mg41%

Calcium 388mg39%

Iron 3.5mg19%

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

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19
Feb
2016

Corn, Bacon & Potato Chowder

categories: Bacon, Soups

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Corn Bacon Potato Chowder- this thick, creamy soup with potatoes, corn, and bacon is filling, delicious, and easy to prepare. Perfect dish for a cold day!When it’s cold outside, a big pot of hot soup always helps to take the chill off! A few days ago, on a drizzly, cold Pacific Northwest day, I made corn bacon potato chowder, from a recipe I’ve used for over 30 years.

This thick, creamy soup is easy to prepare, very filling, delicious, and it’s definitely a family favorite I am confident you will enjoy!!

The recipe is simple to prepare, and the reward for a small amount of your time is a big pot of thick, tasty chowder! Here’s how easy it is to prepare:

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

Cook the Bacon

Start by cooking the bacon (everything is better with bacon, right?). Fry the bacon until fully cooked and crisp.

TIP: Stack the bacon, slice into thin strips, then fry it in the pan you are using for the soup. The smaller pieces cook faster this way.

When I make this, I fry the bacon in the same pan I cook the soup in, so it makes this a one pot meal! Less cleanup! YES!!!

Once bacon is really crisp, remove (using a slotted spoon) to a paper towel lined plate. The paper towels will absorb any leftover bacon grease.

Set a few bacon pieces aside to garnish the soup with later, if desired. Leave 3 Tablespoons of bacon grease in pan, and discard the rest.

Prepare The Chowder Base

Add onion and celery (including celery tops) to the 3 Tablespoons bacon drippings left in the pan. Cook & stir until the onion is translucent in color and tender (3-4 minutes).

Add 3 Tablespoons flour (this will act as a thickening agent for the corn bacon potato chowder). Stir to combine, and cook on low heat for a minute or two (this helps to “cook out” the floury taste).

Time To Add The Milk

Add milk to the saucepan. Stir well, to combine all the ingredients. Heat the liquid until it boils, stirring constantly, and scraping the bottom of pan, so it doesn’t stick.

Once it comes to a boil, cook for one more minute, stirring constantly. The chowder mixture will thicken as it cooks.

Time To Add The Corn And Potatoes

The next step is to add in the cream style corn, potatoes, bacon, salt and pepper. Canned potatoes are used in this recipe.

Here is a photo of the kind of canned potatoes you need for this recipe. They are called new potatoes (or whole white potatoes) at the grocery store.

Drain, then dice the potatoes before adding them to soup. I cut them in half length-wise, then in half again lengthwise, then dice.

Once potatoes are diced, add in the potatoes, cream style corn, bacon pieces, salt and pepper; stir to combine.

Cook The Corn Bacon Potato Chowder Until Hot And Thick

Cook the corn bacon potato chowder only until it is heated through. Take a small taste of the chowder, and add additional salt and pepper to suit your preference.

See how nice and thick this corn bacon potato chowder is? That is perfect, and this means it is now ready to be served and enjoyed.

Serve The Chowder!

Ladle the chowder into bowls (or cups). If you use bowls, this recipe will make 4-5 servings. If you use small mugs or cups, it should make about 6-8 smaller servings.

Garnish each portion with reserved bacon pieces, and chopped celery tops, if desired. Enjoy this hearty and filling corn, bacon & potato chowder!

I really hope you will consider making this corn bacon potato chowder… it is so good for lunch OR dinner, especially on a cold day!

If you enjoy this chowder, be sure to check out my recipe for Fully Loaded Potato Soup! Have a great day, and may God bless and hold you close throughout it.

Looking For More SOUP Recipes?

You can find all of my recipes in the Recipe Index, located at the top of the page. I have LOTS of yummy soup recipes you’ll enjoy, including:

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Recipe Source: I got this recipe from my sister-in-law over 30 years ago, written on a 3×5 card. Do not know the original source, however!

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Corn, Bacon & Potato Chowder

Prep Time

15 mins

Cook Time

10 mins

Total Time

25 mins

Corn Bacon Potato Chowder- this thick, creamy soup with potatoes, corn, and bacon is filling, delicious, and easy to prepare. Perfect dish for a cold day!

Category: Soup

Cuisine: American

Keyword: corn bacon potato chowder

Servings: 6 servings

Calories Per Serving: 349 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1/2 pound bacon (I used 6 thick slices bacon)
1/2 cup chopped onion
1/2 cup sliced celery (including the celery tops)
3 Tablespoons flour
4 cups milk
1 can cream style corn
1 can new potatoes (whole white), drained and diced
1/2 teaspoon salt
1/4 teaspoon black pepper
Bacon pieces and celery tops (chopped), for garnish if desired

US Customary - Metric

Instructions

In large soup pot, cook bacon until crisp; drain and set aside (save a few bacon pieces for garnish). Leave 3 Tablespoon bacon drippings in pan (discard the rest).
Add onion and celery; cook/stir until onion is tender (3-4 minutes).
Add and blend in flour; cook over low heat for 1-2 minutes, stirring constantly.
Stir in milk, mix well to combine. Heat to boiling, then boil for 1 minute, stirring constantly.
Add in creamed corn, diced potatoes, bacon pieces, salt and pepper to pan. Heat only until heated through. Taste test soup; add additional salt/pepper, if necessary, to suit your taste.
Ladle soup into serving dishes. Garnish with crisp bacon pieces and chopped celery green tops. Serve hot, and enjoy!

Nutrition Facts

Corn, Bacon & Potato Chowder

Amount Per Serving (1 serving)

Calories 349 Calories from Fat 144

% Daily Value*

Fat 16g25%

Saturated Fat 6g38%

Cholesterol 32mg11%

Sodium 726mg32%

Potassium 745mg21%

Carbohydrates 37g12%

Fiber 2g8%

Sugar 11g12%

Protein 13g26%

Vitamin A 415IU8%

Vitamin C 18.5mg22%

Calcium 216mg22%

Iron 1.2mg7%

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

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How To Make Rosemary Chicken

Make The Caramelized Onion Wine Sauce

Add Rosemary Chicken Back Into Onion Wine Sauce

Serve Rosemary Chicken With Caramelized Onion Wine Sauce

Looking For More CHICKEN Recipes?

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Make The Streusel Topping

Make The Lemon Muffin Batter

Bake The Lemon Coffee Cake Muffins

Make The Lemon Glaze While Muffins Cool

Time To Glaze The Lemon Coffee Cake Muffins!

Looking For More MUFFIN Recipes?

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How To Make Hawaiian Macaroni Salad

Drain Macaroni, But Do Not Let It Cool

Time To Refrigerate The Hawaiian Macaroni Salad

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How To Make Honey Garlic Chicken And Veggies

Prep The Potatoes And The Chicken

Bake The Honey Garlic Chicken

Caramelize The Honey Garlic Chicken and Veggies

Serve The Honey Garlic Chicken and Veggies

Looking For More CHICKEN Recipes?

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How To Make Coconut Pecan Granola

Bake The Coconut Pecan Chocolate Chip Granola

Add Chocolate Chips To The Cooled Granola

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How To Make Poppyseed Salad Dressing

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Make The Cheese Sauce

Prepare Cheesy Ham Spinach Macaroni Bake For The Oven

Time To Bake!

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How To Make Almond Poppyseed Muffins

Bake The Almond Poppyseed Muffins

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Puree The Strawberries

Refrigerate The Strawberry Coconut Overnight Oats

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Cook the Bacon

Prepare The Chowder Base

Time To Add The Milk

Time To Add The Corn And Potatoes

Cook The Corn Bacon Potato Chowder Until Hot And Thick

Serve The Chowder!

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

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

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

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

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

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