Jun
2016

Italian-Style Tomato Sauce (and how to can it!)

categories: Canning And Preserving
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Homemade Italian-style tomato sauce is used in lots of food (pizza, spaghetti, etc.). Learn how to make this classic sauce, and can it for long term storage!Homemade Italian-style tomato sauce is used in lots of food (pizza, spaghetti, etc.). Learn how to make this classic sauce, and can it for long term storage!
Last summer I canned lots of food to store in our pantry, including green beans, ranch-style beans, and this wonderful tasting Italian-Style Tomato Sauce. I was fortunate to be able to use a lot of Roma tomatoes from our backyard garden!

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

Some of the tomatoes we grew in our garden, used to make Italian-style tomato sauce.

This Italian-Style Tomato Sauce Is Canned Using a Water Bath Method!

The sauce was fairly easy to can, using a water bath canner.  I thought this sauce would have to be pressure canned, but I was wrong. I used my trusty Ball Canning cookbook for this recipe, and the rest is history! Perfect Italian-style tomato sauce!

The recipe from my “Ball Complete Book of Home Preserving” was tested scientifically so that this Italian-style tomato sauce can be safely processed in a water bath (as opposed to a pressure canner).   As long as you don’t alter the ingredients or quantities of ingredients used (because that might end up with an unsafe product), it is safe to water bath process this Italian-style tomato sauce.

Jars are processed in a water bath canner for 35 minutes

It’s been great to have extra jars of this delicious Italian-style tomato sauce in my pantry for last minute pasta sauces, soup recipes, etc. I’ve used them a lot recently!

Tip For Using The Sauce After Storage

When using the sauce from the pantry to use in your favorite recipes, add a bit of olive oil to the sauce to give it additional flavor. Olive oil is a great addition, because no olive oil is added to the sauce before canning (because it could go rancid during long term storage).

Jars of homemade Italian tomato sauce are canned and ready for pantry!

Lots Of Flavor

The finished sauce has a nice Italian flavor, due to the flavorful Roma tomatoes, minced garlic, onion, celery, carrot, and hot pepper flakes. Italian-style tomato sauce can be used in a variety of recipes. I’ve used it to make spaghetti sauce, some homemade pizza sauce, and have added it to soup, all with great results!

How Many Jars Will the Recipe Yield?

The recipe (as written below) will yield 3 pint sized jars. I easily doubled the recipe using exact measurements and ended up with 7 pints of sauce (as seen below). I am thrilled to have a few extra jars of this delicious Italian-style tomato sauce in our pantry to use in a variety of recipes!

It’s so convenient to know this Italian-style Tomato Sauce is in our pantry, which saves me a trip to the grocery store!

Homemade jars of Italian-style tomato sauce ready to go into pantry.

Have a fantastic day.. I hope you will consider making this recipe of Italian-style tomato sauce, if you enjoy canning as much as I do! Follow the recipe directions exactly. Prepare your jars and canner according to manufacturer’s instructions, and USDA canning guidelines.

Looking For More CANNING Recipes?

You can find ALL my recipes in the Recipe Index, located at the top of the page. I have some wonderful canning recipes (for pressure canning OR water bath canning), 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 (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:

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

Author's signature

Recipe Source: “Ball Complete Book of Home Preserving”, page 365, Jarden Corporation, copyright 2006 and 2012. Published by Robert Rose, Inc.

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Italian-Style Tomato Sauce (and how to can it!)
Prep Time
25 mins
Cook Time
35 mins
Total Time
1 hr
 
Homemade Italian-style tomato sauce is used in lots of food (pizza, spaghetti, etc.). Learn how to make this classic sauce, and can it for long term storage!
Category: Sauce
Cuisine: Italian
Keyword: Italian style tomato sauce
Servings: 12 3 pints
Calories Per Serving: 39 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 8 cups fresh plum (Roma) tomato purée (approx. 4.5 pounds) (see Notes section)
  • 2/3 cup finely chopped onion
  • 2/3 cup finely chopped celery
  • 1/2 cup finely chopped carrot
  • 2 cloves garlic , finely minced
  • 4 Tablespoons BOTTLED lemon juice
  • 2 teaspoons salt
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon dried red chili pepper flakes
US Customary - Metric
Instructions

  1. Prepare your water bath canner, jars and canning lids per manufacturer and USDA canning guidelines.

  2. In a big stainless steel saucepan, combine the onion, celery, carrot and garlic with ONE CUP of the tomato purée. Cook on medium-high heat (stirring frequently) until it comes to a boil. Reduce heat, cover the saucepan, and cook this mixture for about 5 minutes (boiling gently). The vegetables should be tender at the end of this cooking time. While the liquid is still boiling steadily, add the rest of the tomato purée to the pan (one cup at a time), stirring well.
  3. Add the bottled lemon juice, salt, black pepper and the dried red chili pepper flakes.
  4. Turn the heat up to High. Bring the sauce to a rolling boil. Continue to boil the sauce hard, making sure you stir the sauce quite frequently. Continue boiling sauce until the mixture has been reduced by one-third (this will take about 15 minutes or so to reduce).
  5. Ladle the tomato sauce (very hot) into the hot canning jars. Leave 1/2 inch headspace. Remove the air bubbles, and adjust the headspace in jars, if needed, by adding more sauce. Clean off the rim. Place the lid on the jar, and add the screw band; tighten screw band until fingertip tight.
  6. Carefully place jars into simmering water in the canner. Make sure that hot water completely covers the jars and goes about an inch OVER the lids. Place lid on canner. Bring water to a full boil, then process jars for 35 minutes. When time is up, turn off heat and remove the lid from the canner. Wait for 5 minutes, then carefully remove hot jars of sauce (without tilting jars) to a dish towel on the countertop (do NOT place jars directly on countertop or they might crack). Let jars cool completely (24 hours), without disturbing them. Water on jar lids will evaporate naturally. After a few minutes, you should hear them make a "pinging" sound, indicating they have sealed properly. After jars have cooled for 24 hours and before storing in pantry, check to ensure lids have properly sealed, per USDA canning guidelines.
Recipe Notes

To puree tomatoes: Blanch, peel, core, and seed tomatoes. Put them into a colander and let them sit for 15 minutes. Discard the liquid. Put the tomatoes into a food processor. Purée with metal blade.

Nutrition Facts
Italian-Style Tomato Sauce (and how to can it!)
Amount Per Serving (0.5 cup)
Calories 39
% Daily Value*
Sodium 404mg18%
Potassium 456mg13%
Carbohydrates 8g3%
Fiber 2g8%
Sugar 5g6%
Protein 1g2%
Vitamin A 2390IU48%
Vitamin C 26.6mg32%
Calcium 24mg2%
Iron 0.5mg3%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Homemade Italian-style tomato sauce is used in lots of food (pizza, spaghetti, etc.). Learn how to make this classic sauce, and can it for long term storage!

 

 

 

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Jun
2016

Teriyaki Chicken

categories: Asian, Chicken
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Who needs takeout, when you can easily make this delicious Teriyaki Chicken, with chicken breasts baked in an Asian inspired sauce, served on rice? It’s simple and delicious!Who needs takeout, when you can easily make this delicious Teriyaki Chicken, with chicken breasts baked in an Asian inspired sauce, served on rice?

Do you enjoy Teriyaki Chicken? I sure do, so I wanted to share an easy and delicious recipe with you today, so you can make your own at home!  The taste is OUTSTANDING!

This really is one of my favorite dishes! There’s just something about the Asian teriyaki glaze that pushes all my buttons! I enjoy using this recipe (for the Teriyaki Sauce) to also make Teriyaki Chicken Rice Bowls. YUM.  I think you’ll be surprised at just how easy it is to make!

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

Make The Teriyaki Sauce

Here’s what you do:  First make up the teriyaki sauce (don’t worry-it’s EASY). The ingredients are cooked until it becomes a thick and amazing sauce.

Whisking and cooking homemade teriyaki sauce in saucepan

Heat olive oil in a large skillet until it is hot, but not smoking. Cook the boneless, skinless chicken breasts in the hot oil until they are golden brown. Once the bottom side is golden brown, gently turn them over and continue cooking other side, until the chicken is fully cooked through.

Four chicken breasts cooking in skilletBrowned chicken breasts cooking in skillet.

Place the browned chicken breasts into an oven-proof baking dish. Pour the thickened teriyaki sauce on top and around the chicken breasts, to fully coat them.

Teriyaki sauce poured over cooked chicken breasts in white baking dish

Bake The Teriyaki Chicken

Once they are covered in that yummy teriyaki sauce, the chicken breasts are baked for 15-20 minutes. See how it gets the name teriyaki chicken? Chicken and teriyaki sauce… easy peasy!

Teriyaki chicken baked in sauce

To Serve Teriyaki Chicken

Once the teriyaki chicken is fully baked, remove the pan from the oven. Transfer the chicken breasts from the pan onto a cutting board. Slice each chicken breast into thin strips.

Serve the teriyaki chicken slices on top of a bed of rice. Drizzle the chicken with additional sauce, and garnish it with sliced green onions and sesame seeds.  That’s it! See how EASY it is to make delicious teriyaki chicken? Well, just wait until you TASTE it, because it’s absolutely delicious!

The teriyaki chicken is sliced and served on rice, with fruit on side.

A serving of teriyaki chicken with sliced green onions, on top of white rice.

Hope you’ll give this recipe for teriyaki chicken a try. I think you’re gonna LOVE it! Have a blessed day, and I sincerely hope you will stop by again soon.

Looking For More CHICKEN Recipes?

You can find all of my recipes (including chicken) in the Recipe Index, located at the top of the page. A few of these chicken recipes you might be interested in are:

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 (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

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

Author's signature

Recipe Source:  http://www.asweetpeachef.com/entrees/teriyaki-chicken/

↓↓ PRINTABLE RECIPE BELOW ↓↓

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Teriyaki Chicken
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
 

Who needs takeout, when you can easily make this delicious Teriyaki Chicken, with chicken breasts baked in a flavorful Asian inspired sauce, served on rice?

Category: Main Course
Cuisine: Asian
Keyword: teriyaki chicken
Servings: 4 servings
Calories Per Serving: 225 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For Teriyaki Sauce:
  • 1/3 cup soy sauce (low sodium)
  • 2 Tablespoons honey
  • 1 Tablespoon brown sugar
  • 2 cloves garlic , minced
  • 1 teaspoon fresh ginger , finely minced
  • 1 teaspoon apple cider vinegar
  • 1/3 cup water
  • 1 Tablespoon cornstarch
For Chicken:
  • 1 Tablespoon olive oil
  • 4 boneless , skinless chicken breasts
  • Salt & Black Pepper (just a pinch of each)
For Garnish (optional):
  • sliced green onions and sesame seeds
US Customary - Metric
Instructions
To Make The Teriyaki Sauce:
  1. Place soy sauce, honey, brown sugar, garlic, ginger and apple cider vinegar in a medium sized pan. Heat this mixture on medium-high; stir it frequently.
  2. In separate bowl, combine cornstarch and water. Stir until cornstarch has dissolved, then add it to the ingredients in the pan. Stir frequently and cook for 6-7 minutes, until the mixture has thickened. Remove from heat and set aside.
To Make The Chicken:
  1. Make sure your oven is preheated to 425 degrees F.
  2. Pour Tablespoon of olive oil into a large skillet Heat olive oil on high heat. Season the pieces of chicken with salt and pepper. Put the chicken into hot oil in skillet. Once you put chicken breasts into skillet, don't move them. Cook chicken for 4-5 minutes, then turn to cook other side for 3-4 minutes. Chicken should be golden brown in color. Remove and place in a baking dish that has been sprayed with non-stick spray.
  3. Pour the teriyaki sauce over the top and all around the chicken pieces.
  4. Bake chicken at 425 degrees for 15-20 minutes (or until no longer pink in middle). Sauce will be bubbly.
  5. When done, remove chicken from oven. Serve on top of a bed of rice, and garnish each piece with sliced green onions and sesame seeds. Enjoy!.
Recipe Notes

If you want to cook it all in one pan, make sure to cook the chicken in an oven-proof skillet.

Nutrition Facts
Teriyaki Chicken
Amount Per Serving (1 piece)
Calories 225 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 1g6%
Cholesterol 72mg24%
Sodium 1222mg53%
Potassium 459mg13%
Carbohydrates 15g5%
Sugar 11g12%
Protein 26g52%
Vitamin A 35IU1%
Vitamin C 1.8mg2%
Calcium 12mg1%
Iron 0.9mg5%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Who needs takeout, when you can easily make this delicious Teriyaki Chicken, with chicken breasts baked in an Asian inspired sauce, served on rice?

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Jun
2016

Homemade Mayonnaise

categories: Sauces and Dressings
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It’s EASY to make your own homemade mayonnaise from scratch, to use on sandwiches, or in other dishes, using only a few simple household ingredients!It's EASY to make your own homemade mayonnaise from scratch, to use on sandwiches, or in other dishes, using only a few simple household ingredients!
I was in the middle of cooking last week and ran out of mayonnaise. Normally I’d run to the store, but was taking care of our sick dog Bailey, (just diagnosed with Stage 4 cancer – sigh…) and I didn’t want to leave her alone, so instead… I made Homemade Mayonnaise!

Problem solved… and it was really EASY! Have you ever made homemade mayonnaise from scratch before? I never had, before making it recently, and I was pleasantly surprised with the results. 

Here’s what you do to make your own, with a few simple household ingredients:

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

How To Make Homemade Mayonnaise From Scratch

Whisk egg yolk, yellow mustard, sea salt, and sugar together in a mixing bowl. I bet you won’t even break a sweat doing this… right?

Egg yolk, mustard, salt and sugar are mixed together to start making homemade mayonnaise

In a separate (small) bowl, stir vinegar and lemon juice together. Slowly pour half of the vinegar/lemon mixture into the egg mixture in a steady, thin stream, while whisking continuously.

Vinegar and lemon juice is whisked into egg mixture for mayonnaise

Whisk briskly, until the ingredients have been fully combined.

Ingredients for homemade mayonnaise are whisked until fully blended.

Important Step – Go Slowly!

Add half of the oil in a slow steady stream, while whisking constantly. Don’t rush this step, because it is very important to the success of this recipe.

Maintain a slow and steady stream of oil, while you briskly whisk the oil in. When you’ve whisked in half of the oil, stop and set the oil aside.

Now whisk in the remaining half of the vinegar/lemon mixture. Once that is blended in, finish whisking in the rest of the oil (thin, slow stream).

Light olive oil is added to egg mixture while whisking continuously.

At this point, the mayonnaise mixture will be a bit lighter in color and will have thickened up quite a bit.

Let the homemade mayonnaise sit at room temperature for about an hour, then transfer it to an airtight container with a lid.

Chill the homemade mayonnaise at least 2-3 hours before using, for the best results. The mayonnaise will thicken even more as it chills.

Store the container of homemade mayonnaise in the refrigerator for up to a week.

Homemade mayonnaise needs to thicken in refrigerator before using.

When Ready To Use Your Homemade Mayonnaise

After being refrigerated for several hours, you will notice how much thicker the homemade mayonnaise has become.

When you are ready to use it, give it a really good stir before spreading it, or adding it to a dish.

The homemade mayonnaise is done chilling, is thick, and ready to use!

It spreads well, and tastes like MAYO! Go figure! And just think… YOU made it all by yourself! That has to be some kind of Christmas miracle, right?

Many Uses For Your Homemade Mayonnaise

I used this homemade mayonnaise on some sandwiches, a chicken dish I cooked (Santa Fe Chicken), and in some homemade Potato Salad I made for a Memorial Day BBQ!

This condiment was PERFECT, used in each of those dishes!  Hope you’ll try making this simple pantry staple!

Time to make a sandwich with some creamy, thick homemade mayonnaise!

Now if you’re ever stranded on a desert island with all the ingredients AND a whisk (it COULD happen, right?), now you can have homemade mayonnaise, too!

How’s THAT for your encouraging thought for the day! Thanks for stopping by.  Have a great day, and come back soon.

Looking For More CONDIMENT Or SAUCE Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have some delicious condiment and sauce recipes to make from scratch, including:

Want More Recipes? Get My FREE Newsletter!

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

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

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Facebook page: The Grateful Girl Cooks!
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Homemade Mayonnaise / The Grateful Girl Cooks!

Recipe Source:  http://www.browneyedbaker.com/homemade-mayonnaise-recipe/#more-33784

↓↓ PRINTABLE RECIPE BELOW ↓↓

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Homemade Mayonnaise
Prep Time
15 mins
Cook Time
0 mins
Total Time
15 mins
 
It's EASY to make your own homemade mayonnaise from scratch, to use on sandwiches, or in other dishes, using only a few simple household ingredients!
Category: Condiment
Cuisine: American
Keyword: homemade mayonnaise
Servings: 16 Tablespoons (1 heaping cup)
Calories Per Serving: 16 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 1 large egg yolk
  • 1 teaspoon prepared yellow mustard
  • 1/2 teaspoon sea salt
  • 2 pinches granulated sugar (optional, but I used it)
  • 1 Tablespoon white wine vinegar (apple cider vinegar or rice wine vinegar can be substituted)
  • 2 teaspoons fresh lemon juice
  • 1 cup light olive oil
US Customary - Metric
Instructions
  1. Whisk egg yolk, mustard, salt and sugar together in mixing bowl.
  2. In separate bowl, combine vinegar and lemon juice. Slowly pour HALF of the vinegar/lemon mixture in a steady stream into the egg mix, making sure to whisk briskly until completely combined.
  3. Slowly add HALF of the olive oil in a thin, steady stream, while whisking quite briskly. Once you're added half of the olive oil, set oil aside.
  4. Continue slowly streaming in the remaining vinegar/lemon mixture, whisking briskly while adding.
  5. Now stream in the rest of the olive oil, whisking continuously the entire time you pour it in.
  6. Once all ingredients have been completely blended together, let the mayonnaise sit at room temperature on the counter for about an hour. After that time is up, cover the container and place in the refrigerator. Mayonnaise will keep for about a week in the refrigerator.
  7. When ready to use, just give it a quick stir, and you're ready to go! Enjoy!
Recipe Notes

If you are pregnant, I suggest using pasteurized eggs for this recipe.

Nutrition Facts
Homemade Mayonnaise
Amount Per Serving (1 Tablespoon)
Calories 16 Calories from Fat 9
% Daily Value*
Fat 1g2%
Cholesterol 12mg4%
Sodium 76mg3%
Vitamin A 15IU0%
Vitamin C 0.2mg0%
Calcium 1mg0%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!It's EASY to make your own homemade mayonnaise from scratch, to use on sandwiches, or in other dishes, using only a few simple household ingredients!

 

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Jun
2016

Southwest Steak Salad w/ Avocado & Cilantro Dressing

categories: Beef, For The BBQ Grill, Main Dish Salads, Main Dishes
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Southwest Steak Salad is a main course salad, with romaine lettuce, steak, tomatoes, avocadoes, beans & peppers in avocado cilantro dressing.Southwest Steak Salad is a main course salad, with romaine lettuce, steak, tomatoes, avocadoes, beans & peppers in avocado cilantro dressing.
As I write this post, I am still savoring the memory of the delicious Southwest Steak Salad with Avocado & Cilantro Dressing my husband and I enjoyed for dinner last evening! It was absolutely delicious! We had leftover grilled steak  and I decided to see what I could do with it. I found a recipe on Pinterest that sounded great, gave it a try, and it was a fantastic main course salad.

Romaine lettuce, thin slices of grilled steak, black beans, corn, sweet cherry tomatoes, and an absolutely amazing Avocado & Cilantro Salad Dressing that makes the salad PERFECT in Southwestern flavor!  THANK YOU to Krista, at Joyful Healthy Eats for this delicious recipe! I encourage you to check out her blog!

I used grilled steak this time, and next time I’m going to try it using grilled chicken breasts. Either would be fantastic in this salad! Whatever you use, steak or chicken, JUST MAKE SURE TO MAKE THE SALAD DRESSING. It is amazing  since it uses avocado as the main creamy ingredient. Let’s get those “healthy” fats in, okay?

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

Grill The Steak And Make The Salad Dressing

Grill your steak or chicken either outdoors on a BBQ, or indoors on a grill. Let it rest a few minutes after it is finished cooking, then thinly slice it into strips. Set the steak aside.

Make the salad dressing by combining the dressing ingredients. They are avocado, cilantro, lime juice, red wine vinegar, olive oil, cumin and red pepper flakes.. Mix the salad dressing in a blender until smooth and creamy.

Ingredients gathered to make salad dressing for the Southwest steak salad.

This is what the lime cilantro salad dressing looked like right after removing it from my blender. It’s thick and creamy, and yummy! (I could eat it by the spoonful, but that’s an entirely different story!  Let’s NOT go there).

Creamy Avocado Cilantro Salad Dressing has been blended and is ready to use.

Put The Southwest Steak Salad Together And EAT!

Place the chopped romaine lettuce, orange bell peppers, corn, and black beans into two serving bowls or onto plates.

Romaine lettuce, corn, beans and orange bell peppers are the foundation for the salad.

Add warm, thin slices of steak (or chicken), cherry tomato halves, and the garnish the top of the Southwest steak salad with slices of avocado and cilantro leaves.

Avocado and steak slices are added to the top of the Southwest steak salad.

Spoon a big dollop of the salad dressing on top. Give it a big stir to combine, and dig in! You’re gonna LOVE this salad’s amazing Southwest flavors!

A dollop of avocado cilantro dressing tops the salad.

Really hope you will give this salad a try… we really enjoyed it, and were quite full afterwards!  Have a great day, and remember to be KIND. Everyone is facing a battle of some kind and YOU might be the one person to brighten their entire day!

Looking for More MAIN DISH SALAD Recipes?

You can find ALL my recipes in the Recipe Index, located at the top of the page. I have some wonderful main course salads you might enjoy, including:

Interested In More Recipes?

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

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

Author's signature

Recipe Source:  http://www.joyfulhealthyeats.com/southwestern-steak-salad-with-cilantro-avocado-dressing/

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Southwest Steak Salad w/ Avocado & Cilantro Dressing
Prep Time
15 mins
Cook Time
0 mins
Total Time
15 mins
 

Southwest Steak Salad is a main course salad, with romaine lettuce, steak, tomatoes, avocadoes, beans & peppers in avocado cilantro dressing.

Category: Main Course Salad
Cuisine: Southwest
Keyword: southwest steak salad, steak salad
Servings: 2 large servings
Calories Per Serving: 614 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For Salad Dressing:
  • 1 medium avocado
  • 1 cup fresh cilantro , chopped
  • 1/4 cup fresh lime juice
  • 1 Tablespoon red wine vinegar
  • 1 Tablespoon olive oil
  • 1/4 teaspoon red pepper flakes
  • 1/4 teaspoon cumin
  • 1/4 teaspoon Salt and Pepper , to taste
For Salad:
  • 6 ounces Ribeye steak , pre-grilled (with salt/pepper or Montreal seasoning), thinly sliced
  • 4 cups Romaine lettuce , chopped
  • 1/2 cup corn (canned, drained)
  • 1/2 cup black beans (canned, drained)
  • 1/2 cup orange bell pepper , diced
  • 1/2 medium avocado , peeled and thinly sliced (for garnish)
  • 1/4 cup cilantro leaves (chopped, for garnish)
US Customary - Metric
Instructions
Prepare Salad Dressing:
  1. Prepare salad dressing by placing all ingredients except salt and pepper into a blender. Blend very well, until it is very smooth and creamy. Season with salt and pepper, to taste. (If it is too thick, you can thin it a bit by adding a tiny bit more olive oil and red wine vinegar). Set aside.
Prepare Salad:
  1. Place chopped lettuce onto serving plate. Top lettuce with corn and black beans; top this with orange bell peppers, thin slices of steak or chicken breast (quantity is your choice), cherry tomato halves. Garnish with chopped cilantro. Top with a large dollop of the salad dressing.
  2. Serve, and enjoy this great salad!
Recipe Notes

Note: Didn't add a cooking time, as it varies between steak or chicken. I used leftover grilled steak, so the prep time was minimal.

Nutrition Facts
Southwest Steak Salad w/ Avocado & Cilantro Dressing
Amount Per Serving (1 (1/2 of total))
Calories 614 Calories from Fat 378
% Daily Value*
Fat 42g65%
Saturated Fat 9g56%
Cholesterol 51mg17%
Sodium 365mg16%
Potassium 1583mg45%
Carbohydrates 39g13%
Fiber 17g71%
Sugar 6g7%
Protein 27g54%
Vitamin A 10425IU209%
Vitamin C 80.3mg97%
Calcium 72mg7%
Iron 4.8mg27%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Southwest Steak Salad is a main course salad, with romaine lettuce, steak, tomatoes, avocadoes, beans & peppers in avocado cilantro dressing.

 

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Jun
2016

Rhubarb-Orange Jam

categories: Canning And Preserving, From Our Veggie Garden
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Sweet and just a little tart, this Rhubarb-Orange Jam is a perfect combo to enjoy on toast or muffins! Canning instructions for long term storage are included with recipe.Sweet and just a little tart, this Rhubarb-Orange Jam is a perfect combo to enjoy on toast or muffins! Canning instructions included with recipe.

Last year I ordered the newest edition of “The Ball Blue Book – Guide To Preserving”, and had fun looking at recipes and getting ideas for jams.

The first recipe I used from the book was for Rhubarb-Orange Jam, and boy, was I was surprised at just how GOOD it tastes!

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

How Much Jam Will this Recipe Yield?

This recipe will yield enough jam for about 7 half-pint jars, so I have plenty for our pantry and a few to give to friends!  Talk about simple – this recipe only has 4 ingredients… rhubarb, oranges, sugar, and pectin. If you’ve made jam and canned it before, it is pretty “textbook” jam making.

This rhubarb-orange jam is really delicious! A cool thing for me was being able to use rhubarb grown in our own backyard garden to make this jam!

Rhubarb growing in garden, used for making rhubarb-orange jam.

Can I Make Rhubarb-Orange Jam If I Will NOT Be Canning IT?

The answer is YES. However, if storing in the refrigerator, the jam will have a much shorter “life” than processed and canned jam.

If you are NOT going to be canning the jam, make sure to store the jam in a sealed container(s) in the refrigerator. The recipe makes approximately 7 half pint jars of jam, so you will have a LOT of jam to eat! That’s about 112 TABLESPOONS of rhubarb-orange jam!

You can also put this delicious jam (not processed for long term storage) in half-pint jars and give to friends or family, with instructions directing them to keep in the fridge, and use soon. The “unprocessed or un-canned” jars will NOT be shelf stable for long term storage.

If You Are Going To Can The Rhubarb-Orange Jam

I recommend following all basic USDA guidelines for canning, as a matter of precaution. This includes sterilizing the jars and flat lids that you will be using.

The rhubarb used to make rhubarb-orange jam is sliced before cooking.

Processing Jars Of Rhubarb-Orange Jam

This jam is easily made in a water bath canner. After pre-cooking the rhubarb, oranges, sugar and pectin, the rhubarb-orange jam is carefully ladled into hot, sterilized half-pint canning jars.

The jars are filled, wiped clean, and secured with a flat lid and screw band.  Filled jars of rhubarb-orange jam are then placed on an elevated rack and covered with simmering water in the canner.

Jars of rhubarb-orange jam are processed for ten minutes in a water bath canner.

This jam is processed for 10 minutes in the water bath canner.  When done, the hot jars are carefully removed, and they are left undisturbed, overnight, to cool completely.

Once cooled, the jars of rhubarb-orange jam are then wiped clean of any sticky residue from the canning process.

The only thing left to do is label the jars, and place them in the pantry, for long term storage.

Jars of rhubarb-orange jam cooling on a dish towel, after processing.

Rhubarb and orange flavors present in this jam are very delightful! A little burst of citrus from the orange zest and juice nicely compliments the slightly tart flavor of the rhubarb.

The rhubarb-orange jam will provide a delicious topping for your toast and muffins, etc. If you have canned it for long term storage, you can pull a shelf-stable jar of this yummy jam out of the pantry any time you want!

I hope you consider trying this recipe for rhubarb-orange jam… and trust you will enjoy it!  Have a fantastic day, and please come back again soon.

Looking For More JAM Recipes?

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

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Recipe Source: “Ball Blue Book – Guide To Preserving”, copyright 2014, Hearthmark, LLC (dba Jarden Home Brands), page 54.

↓↓ PRINTABLE RECIPE BELOW ↓↓

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Rhubarb-Orange Jam
Prep Time
25 mins
Cook Time
10 mins
Total Time
35 mins
 
Sweet and just a little tart, this Rhubarb-Orange Jam is a perfect combo to enjoy on toast or muffins!
Category: Jam / Canning and Preserving
Cuisine: American
Keyword: rhubarb-orange jam
Servings: 112 Tablespoons (approx. 7 half-pint jars)
Calories Per Serving: 47 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 2 1/2 pounds fresh rhubarb (between 10 and 18 stalks, depending on size)
  • 2-3 medium navel oranges
  • 6 Tablespoons Ball Classic Powdered Pectin
  • 6 cups granulated sugar
US Customary - Metric
Instructions
Prep The Fruit:
  1. Prep the rhubarb and oranges. Wash and drain rhubarb, then cut off the leafy tops and the root ends from the rhubarb stalks. Discard. Slice rhubarb into 1/2 inch chunks. Rinse oranges. Cut them in half and take out the seeds. Juice the oranges (you will need 1 cup of fresh squeezed orange juice) Remove the peel from one of the orange halves. Remove the white part (pith) from the peel. Slice the peel into very thin little pieces.
Cook The Jam:
  1. Place the chopped rhubarb, fresh squeezed orange juice and orange peel slivers in a large saucepan. Cover the pan, and cook on a low simmer for about 3 minutes (the rhubarb should be tender when done). Stir in 6 Tablespoons of pectin powder, and stir until fully mixed. Turn the heat up to medium-high, and cook jam mixture until it comes to a boil. Once it reaches a full boil, add the sugar to the pan all at once, stirring well, until the sugar dissolves. Continue cooking the jam until the mixture reaches a FULL ROLLING BOIL (meaning it continues to boil even when stirring). Boil this for 1 minute. stirring constantly while boiling. After one minute, remove the pan from the heat. Use a spoon to skim off any foam that has appeared on top of the jam mixture (and discard).
Fill the Hot Canning Jars:
  1. Canning jars should be sterilized and preheated before filling. Ladle hot jam mixture into your prepared, hot canning jars. Leave 1/4 inch headspace for each jar. Remove any air bubbles by running a plastic utensil down through jam. Completely wipe the jar rim clean. Put the jar lid and ring on jar. Tighten lid to fingertip tight. Place jars on rack in hot water bath canner over simmering water (180 degree F). Repeat with remaining jars.
To Process Jam:
  1. Make sure jars are on rack in simmering water. Water should cover the top of the jars by an inch. (Add boiling water to pan if necessary to completely cover tops of jars). Turn the heat to medium-high. Put a lid on the canner and bring it to a rolling boil. Once boiling, process jars (1/2 pint) for 10 minutes. Turn the heat off and take the lid off the pan. Let the jars sit in pan for 5 minutes to slightly cool. Remove jars from canner (don't try to re-tighten the lids if they have loosened up). Let the jars cool on a dish towel on the counter for 12 hours (don't put hot jars right onto countertop). You should hear each jar "ping" as it seals. Check jars for secure seal after they have cooled for 12 hours. Label jars and store.
Nutrition Facts
Rhubarb-Orange Jam
Amount Per Serving (1 Tablespoon)
Calories 47
% Daily Value*
Sodium 2mg0%
Potassium 33mg1%
Carbohydrates 12g4%
Sugar 11g12%
Vitamin A 15IU0%
Vitamin C 2.1mg3%
Calcium 10mg1%
Iron 0.1mg1%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Sweet and just a little tart, this Rhubarb-Orange Jam is a perfect combo to enjoy on toast or muffins! Canning instructions included with recipe.

 

 

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Jun
2016

Deep Dish Boysenberry Pie

categories: Desserts, Pies/Tarts
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Deep dish boysenberry pie is easy to prepare with fresh or frozen berries. The perfect summer dessert, especially with a scoop of vanilla ice cream!Deep dish boysenberry pie is easy to prepare with fresh or frozen berries, and is the perfect summer dessert, especially with a scoop of vanilla ice cream!One of my favorite fruit pies is Boysenberry Pie…so it stands to reason that one of my absolute favorite DEEP DISH pies is Deep Dish Boysenberry Pie! I figure it’s just MORE of a good thing, so how can that be anything but DELICIOUS? It just SCREAMS Summer to me!

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

Deep dish boysenberry pie is easy to prepare with fresh or frozen berries, and is the perfect summer dessert, especially with a scoop of vanilla ice cream! I love to go berry picking each summer here in the fertile farmlands surrounding Portland. It’s fun to get out and pick boysenberries during their short growing season. YUM!!! See how big they are?

I have great memories of my Great Aunt Juanita in Southern California growing boysenberries and making us cobblers when we came to visit her in the summer.

Look at the size of that fresh picked boysenberry!

I usually end up making cobblers, jams, and “regular sized” pies when I pick my berries, but I also wanted to try my hand at making a DEEP DISH boysenberry pie…bursting with fresh sun-ripened boysenberries, and crowned with a large scoop of homemade vanilla ice cream. I made my deep dish pie in a Corningware baking dish, and not in a pie pan. It was easy. Here’s what you do:

Make The Filling For The Deep Dish Boysenberry Pie

Preheat your oven to 425 degrees.  Rinse and completely drain the boysenberries.

Fresh boysenberries are rinsed then drained.

Gently mix the boysenberries with sugar, flour (or cornstarch), and cinnamon.

Boysenberries are tossed with flour, sugar and cinnamon.

Roll out and place one of the pie crusts into the baking dish. Make sure it comes up to the rim of the dish. Prick the dough with the tines of a fork all over the sides and bottom of crust. Gently pour in the berry mixture.

Boysenberry pie filling is placed into pastry lined deep dish

Dot the top of the pie with chunks of butter.

Butter chunks are placed on top of boysenberry pie filling.

Making the Lattice Crust

Roll out the remaining pie crust (I always use my Mom’s recipe for all my pie crusts). Cut strips for a lattice crust (I like using a pizza cutter for easy cutting- a sharp knife will also work well).

Pie dough is cut into strips for lattice top for deep dish pie.

Weave the top crust onto top of pie, and pinch edges together with the bottom crust to seal crust.  Flute the edges to form crust. Lightly brush the top weaved crust with a little milk (or water), then sprinkle with sugar (lightly). This will give the top crust a little shine and a sugary top.

Top lattice crust is arranged on deep dish boysenberry pie.

Bake The Deep Dish Boysenberry Pie

Bake in preheated 425 degree oven for 45-50 minutes (or longer), until crust is light golden brown and juices are bubbling up in the center and around the sides of the pie.  Let pie cool down a bit on a wire rack before attempting to serve. This will give the juices time to coagulate a bit.

Here’s a peek at the inside of the pie, once that first piece was dished up!

Inside look at the boysenberry pie after a piece was removed.

Here it is on the plate with a large scoop of homemade vanilla ice cream. You can’t really tell in this picture, but the heighth of the pie was about 2 ½ inches high. Well… at least it was BEFORE I dumped a large scoop of ice cream on it.. ha ha! Smashed that pie right down…

Deep dish boysenberry pie with a scoop of vanilla ice cream

Here’s another shot from the other side of this yummy pie!

A side view of the deep dish boysenberry pie.

I hope you will consider making this delicious deep dish boysenberry pie! If you are interested in my recipe for a “regular sized” boysenberry pie (not deep dish) , you can find it here.

Looking For More PIE Recipes?

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

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Have a blessed day!

Author's signatureRecipe Adapted From:  The New Pillsbury Family Cookbook, Published by the Pillsbury Company, 1973, page 149

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Deep Dish Boysenberry Pie
Prep Time
15 mins
Cook Time
45 mins
Total Time
1 hr
 
Deep dish boysenberry pie is easy to prepare with fresh or frozen berries, and is the perfect summer dessert, especially with a scoop of vanilla ice cream!
Category: Desserts
Cuisine: American
Keyword: deep dish boysenberry pie
Servings: 8 servings
Calories Per Serving: 420 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 6 cups fresh boysenberries (rinsed and drained)
  • 1 1/4 cup granulated sugar
  • 1/2 cup flour OR 1/4 cup plus 2 Tablespoons corn starch
  • 1/2 teaspoon cinnamon
  • 2 Tablespoons cold butter (cut into chunks)
  • 2 Pastry Pie Dough Crusts (homemade or store bought)
  • A little bit of granulated sugar to sprinkle on top of crust
US Customary - Metric
Instructions
  1. Preheat oven to 425 degrees F.
  2. Place boysenberries, sugar, flour (or cornstarch), and cinnamon in a large mixing bowl. Gently toss to combine fully.
  3. Roll out pie dough so you have 2 .Place 1 crust into 2 quart baking dish. Press it into dish so that it covers bottom and comes all the way up to rim of dish. Prick bottom and sides of crust with tines of fork.
  4. Gently pour the berry mixture into prepared pie crust. Dot the top of pie with chunks of butter. Cover the pie filling with the other pie crust. Seal edges. Flute edges. Cut vents to let out steam. IF MAKING LATTICE TOP CRUST: Roll out dough. Cut into approx. 1/2 inch wide strips. Lay half of strips in parallel rows on top of pie filling (about 1 inch apart). To weave, place another row of strips parallel to first rows, but lift every other strip as new strips are added. (up, under, up, under). Seal edges of crusts together. Form standing edge/rim. Flute edges.
  5. Brush top crust lightly with milk or water. Immediately sprinkle wet crust lightly with granulated sugar.
  6. Bake at 425 degrees for 45-50 minutes, or until crust is golden brown, and juices are bubbling. Remove to a wire rack and let cool down slightly, before serving. Serve with ice cream...enjoy!
Recipe Notes

NOTE: Unsweetened frozen boysenberries may be used if fresh berries are unavailable. Mix frozen fruit in with the sugar and flour, etc. Do not use sweetened frozen fruit, as that would mess up the recipe (and be WAY TOO SWEET and the syrup consistency would change!)

Nutrition Facts
Deep Dish Boysenberry Pie
Amount Per Serving (1 slice)
Calories 420 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 5g31%
Cholesterol 7mg2%
Sodium 200mg9%
Potassium 187mg5%
Carbohydrates 70g23%
Fiber 6g25%
Sugar 38g42%
Protein 4g8%
Vitamin A 155IU3%
Vitamin C 3.1mg4%
Calcium 35mg4%
Iron 2.3mg13%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Deep dish boysenberry pie is easy to prepare with fresh or frozen berries, and is the perfect summer dessert, especially with a scoop of vanilla ice cream!

 

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May
2016

Memorial Day – A Day To Remember…

categories: Inspiration
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Today is Memorial Day, and we remember… the brave men and women who have served our country in the armed forces, and lost their lives in the process. Throughout the history of our country, these everyday heroes have fallen in the line of duty. They have protected and served our country, largely been under-appreciated, yet have helped keep our nation strong and secure.Memorial Day - A Day To Remember(photo credit: studentnewsdaily.com)

Today we pause… and remember. Thank You to those who have served and paid the ultimate sacrifice for our freedom throughout the years.  We DO remember and honor you today, and remain humbly grateful for your sacrifice on behalf of our nation.  We will not forget.

Home of the free...Photo credit: unknown (Pinterest)

“The willingness of America’s veterans to sacrifice for our country earned them our lasting gratitude”. (J. Miller)

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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 (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

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May
2016

Santa Fe Chicken

categories: Chicken, Main Dishes, Mexican / Southwestern
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You’ll love Santa Fe Chicken, with Tex-Mex seasoned baked chicken breasts and a crushed tortilla chip crust, salsa, avocados and Pepper Jack cheese!You'll love Santa Fe Chicken, with Tex-Mex seasoned baked chicken breasts and a crushed tortilla chip crust, salsa, avocados and Pepper Jack cheese!Anyone out there love a good Tex-Mex kick to their chicken? We sure do, which is why this Santa Fe Chicken tastes fantastic!

This easy to prepare dinner dish features baked, seasoned chicken breasts with a crushed tortilla chip coating. the chicken is covered with salsa, melted Pepper Jack cheese, and avocados! Can you say “YUM”???!

The recipe is very simple to prepare. I used two large chicken breasts and cut them horizontally in half, which gave me 4 thin chicken breasts, for 4 servings! My husband and I loved the flavor of the finished Santa Fe Chicken, and I hope you will, too!

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

How To Make Santa Fe Chicken

First, preheat your oven to 400 degrees F.  Finely crush tortilla chips in your food processor (or crush in a sealable plastic storage bag, using a rolling pin or mallet to crumble). These crumbs will be the coating for the chicken, so you want them to be in small pieces.  Place the crumbs onto a dinner plate, and set it aside.

Crushed tortilla chips ready to coat Santa Fe chicken.

 

Prepare The Chicken

Season the boneless chicken breasts with salt, pepper, and a light sprinkling of cumin and garlic powder.

NOTE: If using whole chicken breasts, be sure to pound out the chicken with a mallet until it is about 1/4-1/2 inch thick. You can place the chicken breasts (one at a time) between two pieces of plastic wrap to do this, which will help minimize splatters. If you are using very large chicken breasts like I did, slice them horizontally in half (then no need to pound them).

Chicken breasts, lightly seasoned with salt, pepper and spices are used to make Santa Fe Chicken.
Coat each piece of chicken on both sides with mayonnaise – I know… weird, right? The mayonnaise helps keep the chicken very moist as it bakes. It also holds the tortilla chip crumbs onto the chicken! I was able to use my homemade mayonnaise to do this, which is why it has a slight yellow hue in the photo below.

Mayonnaise is brushed onto seasoned chicken breasts, to coat

Dredge each chicken breast in the tortilla chip crumbs on BOTH sides. You can use your fingers to help pack down the crumbs, if necessary.

Santa Fe chicken breasts are dredged in crushed tortilla chips, to coat.

Spray a casserole dish with non stick spray, then place the coated chicken breasts in the pan.

Chicken breasts with tortilla chip topping in white baking pan

Bake The Santa Fe Chicken

Bake Santa Fe chicken, uncovered, at 400 degrees for 20-25 minutes (or until chicken reaches internal temperature of 165 degrees). I baked mine for a total of 25 minutes. When done, remove the pan from the oven. Top each piece of chicken with salsa. I used the homemade salsa I canned last summer!

Baked Santa Fe chicken breasts are topped with salsa after baking.

Sprinkle the grated Pepper Jack cheese on top of the salsa. Place the Santa Fe chicken back into the oven and continue cooking for 5 more minutes (until the cheese has melted).

Grated Jack cheese is added to the salsa on top of Santa Fe chicken.

This is how it looked, right when it came out of the oven. Not sure if you’ll agree with me or not, but I think Santa Fe Chicken looks like a Tex-Mex version of Chicken Parmigiana!

Santa Fe Chicken with melted jack cheese out of oven.

Serving Santa Fe Chicken

To serve, garnish each piece of Santa Fe chicken with a couple slices of fresh avocado and some chopped cilantro. Garnishing the dish is optional, but it really adds additional flavor AND beautiful color to each serving! Flavor and color is a winning combo!

That’s it! See how easy it is to whip up this delicious Santa Fe Chicken dinner for 4? I really believe you will love the Tex-Mex flavor (and the tortilla chip crust) on these baked chicken breasts! Sure hope you will give them a try… I KNOW I will be making these again!

Santa Fe Chicken, garnished with avocado slices and cilantro and ready to eat!

Have a wonderful day, and may you KNOW today just how much you are loved by the One who created you! May God bless you in all you do today.

If you’re looking for additional chicken recipes with a Southwestern taste, you might want to check out my recipes for Chicken Enchilada Mole Casserole, Chili’s Chicken Enchilada Soup (a copycat recipe), or a delicious Layered Chicken Enchilada Casserole. I have LOTS of chicken recipes (of all kinds) on this blog. You can find them all, listed in the Recipe Index at the top of the page.

Interested In More Recipes?

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

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

Author's signature

Recipe Adapted From:  http://www.cinnamonspiceandeverythingnice.com/santa-fe-baked-chicken/

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Santa Fe Chicken
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
 

You'll love Santa Fe Chicken, with Tex-Mex seasoned baked chicken breasts and a crushed tortilla chip crust, salsa, avocados and Pepper Jack cheese!

Category: Entree
Cuisine: Southwest
Keyword: Santa Fe chicken
Servings: 4 servings
Calories Per Serving: 691 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 4 boneless skinless chicken breasts (or 2 large breasts, cut in half horizontally!)
  • Salt and black pepper
  • Cumin (to sprinkle on chicken breasts)
  • Garlic powder (to sprinkle on chicken breasts)
  • 1/2 cup mayonnaise (can substitute olive oil, if necessary)
  • 1 + 1/2 cups tortilla chip crumbs (chips processed in food processor or pounded in plastic sealable bag)
  • 1 + 1/3 cups salsa
  • 1 + 1/3 cups grated Pepper Jack Cheese (may substitute sharp cheddar)
  • 1/3 cup chopped fresh cilantro
  • 1 ripe avocado , peeled and thinly sliced
US Customary - Metric
Instructions
  1. Preheat oven to 400 degrees F. Spray a casserole dish with non stick spray (or use parchment paper on bottom of pan).

  2. Finely crush tortilla chips by processing them in a food processor (or in large plastic sealable bag using a meat mallet or rolling pin) until they are small crumbs. Place crumbs onto a dinner plate. Set aside.

  3. If using 4 chicken breasts, pound them down to about 1/4-1/2 inch thickness by placing them between sheets of plastic wrap. Use a meat mallet to pound them out. If using 2 large breasts, cut them in half horizontally (no need to pound them down thinner). Lightly season each piece of chicken with salt, pepper, cumin, and garlic powder.

  4. Spread mayonnaise onto both sides of each piece of chicken (one at a time), then dredge mayonnaise coated chicken in tortilla chip crumbs, turning to coat both sides. Use your fingers to press on additional crumbs, if necessary.

  5. Bake chicken (uncovered) in 400 degree oven for 20-25 minutes. When done, chicken should have reached an internal temperature of 165 degrees.

  6. Remove pan from oven. Spoon salsa over top of each chicken breast, followed by grated Pepper Jack cheese. Place chicken back in oven for an additional 5 minutes, until cheese has melted. Remove from oven. Serve chicken with a garnish of avocado slices and chopped cilantro. Enjoy!

Recipe Notes

To thinly slice avocado... cut in half, remove seed. Run a large spoon under and around avocado half and remove entire half of avocado in one piece. Thinly slice. Caloric calculation does NOT include avocado garnish.

Nutrition Facts
Santa Fe Chicken
Amount Per Serving (1 piece)
Calories 691 Calories from Fat 405
% Daily Value*
Fat 45g69%
Saturated Fat 12g75%
Cholesterol 116mg39%
Sodium 1283mg56%
Potassium 781mg22%
Carbohydrates 34g11%
Fiber 3g13%
Sugar 4g4%
Protein 37g74%
Vitamin A 830IU17%
Vitamin C 3.3mg4%
Calcium 380mg38%
Iron 2.1mg12%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!You'll love Santa Fe Chicken, with Tex-Mex seasoned baked chicken breasts and a crushed tortilla chip crust, salsa, avocados and Pepper Jack cheese!

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May
2016

Mint Chocolate Chip Ice Cream

categories: Desserts, Ice Cream/Frozen Treats
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Nothing quite beats the taste of homemade Mint Chocolate Chip Ice Cream! Enjoy this cool, creamy treat any time of the year!Nothing quite beats the taste of homemade Mint Chocolate Chip Ice Cream! Enjoy this cool, creamy treat any time of the year!
“I Scream, You Scream… We ALL Scream For Ice Cream!” It seems like just about everyone loves a good scoop of ice cream. I know I sure do!  Here’s a quick and easy recipe for one of my favorites… Mint Chocolate Chip Ice Cream, just in time for good ol’ Summertime!

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

Memories Of Homemade Ice Cream

Growing up in sunny Southern California, I have such fond memories of my Mom and Dad making many varieties of homemade ice cream for our family and friends, as an extra special cold and creamy treat in the HEAT of summertime. Back in those days, my Dad would be the one to hand crank the old wooden ice cream maker, then carefully wrap the finished ice cream and canister in lots of towels, etc. to keep it frozen while it firmed up a bit.

We would stand around, giddy with excitement, licking our lips in eager anticipation of the frozen treat we would soon be served. It was (and still is) one of my favorite summertime treats! Lucky for me, my husband has the same memories with his family, so we can enjoy this together! Nowadays, there are all kinds of electric homemade ice cream makers, which have taken some of the hard work out of it (all that hand-cranking!), but with the same delicious results.

I don’t know about you, but I find the prospect of having some freshly frozen ice cream hard to resist… especially Mint Chocolate Chip… I love it!  And it’s so easy to make (with or without an electric ice cream maker).  I’ve included directions for both in the printable recipe.

The Cuisinart ice cream maker I used to make mint chocolate chip ice cream.

Perhaps you will consider trying this easy recipe… the mint flavor shines, and the flecks and pieces of chocolate…well, you know… it’s so delicious!

Homemade mint chocolate chip ice cream is a treat year round!

I sincerely hope you enjoy this ice cream.  I’ve posted at least 14 flavors, including this Mint Chocolate Chip Ice Cream (so far), from the summer I had my “Great Ice Cream Experiment” to try many different recipes! Have a great day, treat yourself and enjoy a big old scoop (or two) of ice cream!

Looking For More ICE CREAM Recipes?

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

You Can Also Find Me On Social Media:

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

Author's signatureRecipe Source:  Cuisinart Instruction and Recipe Booklet for Automatic Frozen Yogurt-Ice Cream & Sorbet Maker, copyright 2002, Cuisinart, page 4.

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Mint Chocolate Chip Ice Cream
Prep Time
25 mins
Cook Time
0 mins
Total Time
25 mins
 
Nothing quite beats the taste of homemade Mint Chocolate Chip Ice Cream! Enjoy this cool, creamy treat any time of the year!
Category: Desserts- Ice Cream
Cuisine: American
Keyword: mint chocolate chip ice cream
Servings: 10 (1/2 cup servings)
Calories Per Serving: 303 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 1 cup whole milk (well chilled)
  • 3/4 cup granulated sugar
  • 2 cups heavy whipping cream (well chilled)
  • 1 to 1½ teaspoons pure peppermint extract (to taste)
  • 3 drops green food coloring
  • 4 ounces semi-sweet chocolate (chopped into tiny, uneven pieces)
US Customary - Metric
Instructions
  1. Mix milk and sugar in a medium bowl until sugar has dissolved (about 1-2 minutes on low speed).
  2. STIR in the heavy whipping cream, peppermint extract, and 3 drops green food coloring, until fully combined.
  3. Turn ice cream machine on, and pour the mixture through the spout into the machine. Freeze ice cream, according to manufacturer's instructions, until thick and creamy (approx. 20-25 minutes). During the last 5 minutes of mixing, add the chopped chocolate pieces and all the leftover chocolate flakes to the ice cream.

  4. Store ice cream in a covered container in the freezer for a couple hours to let it firm up more. Scoop, serve... and enjoy!

Recipe Notes

No ice cream maker? In a large bowl, whip the heavy cream on high for about 10 minutes until stiff peaks begin to form. In separate bowl, stir together milk, peppermint extract, food coloring and chocolate bits and flakes. Fold the whipping cream gently into milk mixture until combined. Pour mixture into a 2-3 quart container; cover. Put the covered container into the freezer; let it freeze for a minimum of 6 -7 hours. Serve, and enjoy!

Nutrition Facts
Mint Chocolate Chip Ice Cream
Amount Per Serving (1 (1/2 cup serving))
Calories 303 Calories from Fat 198
% Daily Value*
Fat 22g34%
Saturated Fat 13g81%
Cholesterol 68mg23%
Sodium 29mg1%
Potassium 132mg4%
Carbohydrates 23g8%
Sugar 20g22%
Protein 2g4%
Vitamin A 745IU15%
Vitamin C 0.2mg0%
Calcium 66mg7%
Iron 0.7mg4%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Nothing quite beats the taste of homemade Mint Chocolate Chip Ice Cream! Enjoy this cool, creamy treat any time of the year!

 

 

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May
2016

Spicy Fish Sandwich w/Chili Mayo

categories: Main Dishes, Sandwiches, Seafood
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Spicy Fish Sandwich with Chili Mayo is a delicious meal, w/ pan-seared cod, peppery arugula and marinated cucumber strips, on a toasted roll!Spicy Fish Sandwich with Chili Mayo is an incredible meal, featuring pan-seared cod, peppery arugula and marinated cucumber strips, served on a toasted roll!
I made my hubby an amazing fish sandwich for dinner recently. It’s a Spicy Fish Sandwich with Chili Mayo recipe that I found on Pinterest. It was quite delicious, and I know this because I begged him for a couple bites! WOW- this fish sandwich tastes GREAT!

I found a piece of cod in our freezer that I wanted to use, so I fed the hubby AND tried a new recipe at the same time! It really DID taste good, and I will make it again (except this time I will make one for me, too!).  Here’s how you make this yummy fish sandwich (recipe is for 2 sandwiches):

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

Prepare The Cucumber Topping

Thinly slice 1/2 of a cucumber lengthwise and add it to a bowl with some white wine vinegar and a small touch of sugar. I used a mandoline and julienned the cucumber into long thin strips, but you could also use a vegetable peeler and thinly slice the cucumber lengthwise to make wide “ribbons”. Once mixed, cover until ready to use on sandwich.

Cucumber is julienne sliced on a mandoline.

Thinly sliced cucumber for fish sandwich.

Make The Chili Mayo

Make the chili mayo by combining mayo and sweet chili sauce (I use Mae Ploy). Mix together and keep refrigerated until ready to use. Try to mix it up early in the day so flavors have time to mingle.

The chili mayo sauce does not have too much heat but just enough that I called this a spicy fish sandwich! If you like it hot, then by all means, simple add more chili sauce.

Making the chili mayo for the fish sandwich.

Chili mayo is ready for spicy fish sandwich!

Toast the Bread In A Skillet

Lightly toast a French bread roll in a skillet. (You can also broil it a bit, to toast the surface of the roll before adding the rest of the ingredients to it). A ciabatta roll would also be wonderful for the sandwich (per the original author). They have enough sturdiness to hold the ingredients without getting soggy.

Toasting french roll in skillet before making sandwich.

How To Cook The Fish

Mix up flour, smoked paprika, cumin, and dried thyme on a plate. Spread it out so you can dredge the piece of fish in it. This is enough spices for TWO pieces of fish. Dredge the fish in the spice/flour mixture, turning to coat it on both sides.

Flour and spices are mixed together for fish coating

Cod fillets are dredged in flour/spice mixture before cooking

Heat oil on medium high in non-stick skillet. Let it get hot, then place the piece (or pieces) of fish into the hot oil. DO NOT MOVE THE FISH after placing in the skillet initially (or it may stick). As it cooks for 2-3 minutes it will develop a “crust” on the bottom side and will be fine.

After 2-3 minutes, carefully turn the fish over and continue cooking for another 2-3 minutes, until done and golden brown.

Dredged fish is pan-seared in skillet for sandwich.

Pan-seared fish is cooked and ready to put on sandwich!

Putting The Spicy Fish Sandwich Together For Serving

To serve, slice the toasted rolls in half horizontally.  Spread a generous amount of the chili mayo sauce onto both sides of the toasted roll.

Chili mayo is spread on toasted french rolls for sandwich

Place some arugula leaves on top of the sauce on the bottom half of the roll, then place the cooked fish on top of the arugula.

Arugula and pan-seared fish are placed onto sandwich roll.

Add a generous helping of the sliced cucumbers (letting any juices drain off before adding). Top with the other half of the toasted roll, and serve!

Thinly sliced marinated cucumbers are added to spicy fish sandwich

Time To EAT!

Take a BIG bite! The seasoned, semi-crunchy fish, paired with peppery arugula, the crunch of marinated cucumbers, toasty roll, and the chili mayo combine to make this a WONDERFUL spicy fish sandwich!

Spicy Fish Sandwich w/Chili Mayo is served!

Sure hope you will give this spicy fish sandwich recipe a try! I know we will have this again in our home!  Have a wonderful day, friends. May you find moments of refreshment and encouragement throughout your day.

Looking for More SANDWICH Recipes?

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

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Recipe Source: http://www.olivemagazine.com/recipes/spicy-fish-burger-with-chilli-mayo/10084.html

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Spicy Fish Sandwich w/ Chili Mayo
Prep Time
10 mins
Cook Time
6 mins
Total Time
16 mins
 

Spicy Fish Sandwich with Chili Mayo is an incredible meal, featuring pan-seared cod, peppery arugula and marinated cucumber strips, served on a toasted roll!

Category: Sandwich
Cuisine: American
Keyword: spicy fish sandwich
Servings: 2 sandwiches
Calories Per Serving: 401 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For cucumbers and marinade:
  • 1/2 cucumber , sliced thinly lengthwise (using mandoline to julienne or veg. peeler to slice ribbons)
  • 1 teaspoon white wine vinegar
  • 1/3 teaspoon granulated sugar
For chili-mayo sauce:
  • 2 Tablespoons mayonnaise
  • 1 teaspoon sweet chili sauce (I used Mae Ploy), add more sauce to taste, if desired.
For fish:
  • 1 Tablespoon flour
  • 1/4 teaspoon smoky paprika
  • 1/4 teaspoon cumin
  • 1/4 teaspoon dried thyme
  • 2 Tablespoons oil
  • 2 pieces cod (bun sized)
  • 2 crusty French rolls or ciabatta rolls
  • Arugula (a small handful)
US Customary - Metric
Instructions
  1. Prepare cucumbers, by thinly slicing or julienning into very thin strips lengthwise. Place in bowl with white wine vinegar and granulated sugar. Mix. Cover and set aside.
  2. Mix the mayonnaise and chili sauce together in a small container. Refrigerate until needed.
  3. Slice rolls in half. Lightly "toast" the cut sides of rolls in a dry skillet or under the broiler until slightly crispy. Set aside.
  4. Combine flour, paprika, cumin and thyme on a plate. Mix, then spread out on plate. Dredge the pieces of fish through the flour mixture, turning to coat both sides.
  5. Heat oil on medium-high in a non-stick skillet until hot. Carefully place the fish into the hot oil. Do not move the fish once in skillet or it might stick. It will form a crust as it cooks. Let fish cook for 2-3 minutes, then carefully turn fish over and continue cooking other side for 2-3 minutes, until done and golden brown.
  6. To assemble sandwich, slice rolls in half horizontally. Generously spread chili-mayo sauce on both sides of each sandwich roll. Place arugula on top of sauce on bottom of roll. Place fish on top of arugula. Place marinated cucumber slices (drain liquid first) on top of fish, then place top of roll on. Serve... and enjoy!
Nutrition Facts
Spicy Fish Sandwich w/ Chili Mayo
Amount Per Serving (1 sandwich)
Calories 401 Calories from Fat 180
% Daily Value*
Fat 20g31%
Saturated Fat 12g75%
Cholesterol 51mg17%
Sodium 442mg19%
Potassium 656mg19%
Carbohydrates 29g10%
Fiber 2g8%
Sugar 3g3%
Protein 25g50%
Vitamin A 460IU9%
Vitamin C 5mg6%
Calcium 84mg8%
Iron 2.4mg13%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Spicy Fish Sandwich with Chili Mayo is an incredible meal, featuring pan-seared cod, peppery arugula and marinated cucumber strips, served on a toasted roll!

 

Save

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Save