Easy Crock Pot Refried Beans

Easy crock pot refried beans – It is EASY (and economical) to make your own delicious and inexpensive Mexican refried beans, using a slow cooker!Easy crock pot refried beans - It is EASY (and economical) to make your own delicious and inexpensive Mexican refried beans, using a slow cooker!
I made some Crock Pot Refried Beans recently. From scratch. No cans involved. Guess what? They were absolutely delicious!  Really… these refried beans taste fantastic, they are inexpensive to make, and EASY!

I have been reading through a great book I own called “100 Days Of Real Food”, by author Lisa Leake, and came across this recipe for non-fried, refried beans, made from scratch. The recipe can be thrown together in about 10 minutes in a crock pot. The pinto beans and spices are slow-cooked for 8-10 hours, lightly mashed, then served. How easy is THAT???

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Crock Pot Refried Beans Are EASY To Prepare

I started my crock pot when I got my morning coffee, and we enjoyed them with our evening meal later that day. They were so good! When the beans were ready, I took out half of them, mashed them and served them with cheddar cheese melted on top.

I took the other half of the beans (which were still in the flavored broth and served them just as they were (un-mashed) to my husband (because that is his favorite way to eat pinto beans).

Pinto beans are used to make refried beans... very economical!

The cost of a bag of dry pinto beans is minimal, and this recipe produces just under 4 cups of refried beans, so it is a great budget item, too! And, seriously, these beans are amazingly good! We have used crock pot refried beans with tacos, burritos and tostadas, all with fantastic results. Here are some pics from while I made them:

How To Make Crock Pot Refried Beans

Here are the ingredients in my crock pot with the onions and other spices. The beans are ready to start cooking. This step will only take about 10 minutes or less! Let them cook all day (9 hours), because you won’t have to mess with them! You just need to start them cooking, then go about your business! EASY!

Refried beans cook in crock pot all day.

After 9 hours in the crock pot this is what the crock pot refried beans looked like. Drain the beans over the crock pot, removed, and then mash the beans, using a potato masher. You can add a little broth from the crock pot to the beans if you don’t want them too thick.

Refried beans are ready to mash after cooking all day in the crock pot

The Crock Pot Refried Beans Are Ready To Serve

This was such an easy, economical way to make refried beans, and I will make them this way quite often. I really hope you will try making refried beans from scratch. They are so inexpensive to make, and taste absolutely delicious!

Here are the finished crock pot refried beans ready to eat! They were garnished with a little grated cheddar cheese and cilantro leaves on top, to serve! Muy bueno!

Crock pot refried beans are garnished with cheese and are ready to ea!

Crock pot refried beans are served with a garnish of grated cheddar cheese and cilantro.

Hope you enjoy this recipe for crock pot refried beans. Have a great day, friends! Make it count for something GOOD and courageous! Thanks for stopping by, and I hope you will come back soon for more recipes.

Looking For More Mexican-Style Recipes?

You can find all of my recipes in the Recipe Index, located at the top of the page. I have a good variety of Mexican-style recipes you might enjoy, including:

Interested In More Recipes?

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

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

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Author's signatureRecipe Source: “100 Days Of Real Food”, by Lisa Leake (page 155), Published 2014, William Morrow Publishers.

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Easy Crock Pot Refried Beans
Prep Time
5 mins
Cook Time
8 hrs
Total Time
8 hrs 5 mins
 

Easy crock pot refried beans - It is EASY (and economical) to make your own delicious and inexpensive Mexican refried beans, using a slow cooker!

Category: Side Dishes
Cuisine: Mexican
Keyword: crock pot refried beans, refried beans
Servings: 8 (1/2 cup servings)
Calories Per Serving: 174 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 2 cups dried pinto beans , rinsed
  • 1 yellow onion , peeled, and cut in half
  • 1/2 medium jalapeno , cored, seeded, and diced
  • 2 garlic cloves , peeled and crushed
  • 1 1/4 teaspoons salt
  • 1/2 teaspoon ground black pepper
  • 1/8 teaspoon ground cumin
  • 6 cups water
Optional toppings:
  • Grated cheddar or monterey jack cheese , cilantro, or sour cream
Instructions
  1. Place all ingredients (except for optional toppings) into a crock pot.
  2. Cover pot and cook beans for 8-9 hours on high.
  3. When finished, remove beans from crock pot, drain, and mash them with a potato masher until they reach the correct consistency. Add a little broth from the crock pot to the beans while mashing, if they seem a bit dry. That's it! You just made refried beans from scratch!
  4. Serve with a garnish of grated cheese, cilantro, or sour cream, if desired. Enjoy!

Recipe Notes

NOTE: Caloric calculation does not include optional garnishes (sour cream, cheese or cilantro)

Nutrition Facts
Easy Crock Pot Refried Beans
Amount Per Serving (1 serving)
Calories 174
% Daily Value*
Sodium 369mg16%
Potassium 692mg20%
Carbohydrates 31g10%
Fiber 7g29%
Sugar 1g1%
Protein 10g20%
Vitamin A 10IU0%
Vitamin C 5.4mg7%
Calcium 59mg6%
Iron 2.5mg14%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Easy crock pot refried beans - It is EASY (and economical) to make your own delicious and inexpensive Mexican refried beans, using a slow cooker!

 

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Hoisin Asian Meatballs

Hoisin Asian Meatballs are made using ground beef, baked not fried, and are covered with an Asian-inspired hoisin glaze. They are a great appetizer or main dish.Hoisin Asian Meatballs are made using ground beef, are baked not fried , and are covered with an Asian-inspired hoisin glaze. Great appetizer or main dish.

I found this recipe for Hoisin Asian Meatballs a couple of years ago on Pinterest and thought I’d give it a try. It didn’t disappoint!

The ground beef meatballs are easy to make. To make it even easier, they are cooked in the oven, so they are baked, not fried. The baked hoisin asian meatballs are then coated with a wonderful sweet and mildly spicy Asian-inspired Hoisin glaze before serving.

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What Is Hoisin Sauce?

Hoisin sauce is a commonly used Asian glaze for meat or as an addition to a stir-fry dish… think “Chinese BBQ Sauce”… a bit sweet and a bit spicy. It is commonly made from soybeans, peppers, garlic and sugar. This sauce is widely used in Chinese cooking. When used in this recipe as a base and combined with a few other Asian-inspired ingredients, creates a pretty tasty sauce for the meatballs.

Hoisin sauce is commonly found in most grocery stores in the Asian foods section.  It is also very easy to make at home. I’ve done it, and posted the recipe for hoisin sauce here.

How To Make Hoisin Asian Meatballs

This recipe could not be any easier!  Basically, you mix up the meatball ingredients, roll into meatballs, then bake them for about 15 minutes. While the meatballs bake, mix up the sauce.  Once the meatballs come out of the oven, you simply drizzle each of the meatballs with the hoisin sauce mix, then serve.

See how easy it is to make hoisin Asian meatballs? About 15 minutes total for the prep time, and 12-15 minutes to bake. That’s it!!

How Many Meatballs Does This Recipe Make?

The recipe yields approximately 18 one and a half inch meatballs. Because of the short cooking time, they can easily be ready to serve in 30 minutes, which is an added bonus, right? Right!

Hoisin Asian meatballs can be used solely as individual appetizers. Just stick a fancy toothpick into each one, and serve them on a pretty platter. You can also serve them as a main course (which is how I served them), paired with some rice and a vegetable.

Hoisin Asian Meatballs are served as a main dish, on a bed of rice, with asparagus on the side.

Hope you will give these yummy Hoisin Asian Meatballs a try… I think you will like them! I know we did! Thanks for stopping by, and I hope you will come back soon. Have a great day.

Looking For More Meatball Recipes?

There are several other meatball recipes, using ground beef on this website!  They include:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
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Author's signatureOriginal Recipe Source: http://damndelicious.net/2012/12/16/hoisin-asian-meatballs-sundaysupper/

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Hoisin Asian Meatballs
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
 
Hoisin Asian Meatballs are made using ground beef, are baked not fried , and are covered with an Asian-inspired hoisin glaze. Great appetizer or main dish.
Category: Entree
Cuisine: Asian
Keyword: hoisin Asian meatballs
Servings: 18 meatballs
Calories Per Serving: 88 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
FOR THE MEATBALLS:
  • 1 pound ground beef
  • 1 teaspoon sesame oil
  • 1/2 cup Panko bread crumbs
  • 1/4 teaspoon ground ginger
  • 1 large egg
  • 2 cloves garlic , finely minced
  • 4 green onions , thinly sliced (stem and bulb), divided (3 for meatballs, 1 for garnish)
  • Sesame seeds , for garnish
FOR THE HOISIN GLAZE:
  • 1/4 cup Hoisin sauce (found in ethnic section at grocery store)
  • 2 Tablespoons rice vinegar
  • 1 Tablespoon soy sauce
  • 1/2 teaspoon sesame oil
  • 2 cloves garlic , finely minced
  • 1/2 teaspoon ground ginger
Instructions
  1. Before making meatballs, preheat your oven to 400 degrees. Place a sheet of parchment paper onto a large baking sheet.
  2. Prepare the meatballs: Mix the ground beef, sesame oil, Panko bread crumbs, ginger, egg, garlic and green onion together in a large bowl. Make sure the ingredients are fully incorporated together. Once combined, use your (clean) hands to form the meat mixture into approximately 18 one and a half inch wide meatballs.
  3. As each meatball is formed, place it on the parchment-lined baking sheet. Bake the meatballs at 400 degrees for 12-15 minutes (meatballs should be browned and cooked through).
  4. Prepare hoisin glaze while meatballs are baking: Mix the glaze ingredients (hoisin sauce, rice vinegar, soy sauce, sesame oil, ginger and garlic) in a small bowl until fully combined.
  5. As soon as meatballs are done, drizzle hoisin glaze over the top of each meatball, garnish with reserved green onions and sesame seeds and serve while hot.
  6. If serving as appetizer, insert toothpicks or small skewers into each meatball on serving tray. If serving as main dish, serve it along with rice and a vegetable. ENJOY!

Nutrition Facts
Hoisin Asian Meatballs
Amount Per Serving (1 meatball)
Calories 88 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 2g13%
Cholesterol 27mg9%
Sodium 124mg5%
Potassium 86mg2%
Carbohydrates 3g1%
Sugar 1g1%
Protein 5g10%
Vitamin A 40IU1%
Vitamin C 0.7mg1%
Calcium 13mg1%
Iron 0.7mg4%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Hoisin Asian Meatballs are made using ground beef, baked not fried , and are covered with an Asian-inspired hoisin glaze. Great appetizer or main dish.

 

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Chocolate-Dipped Coconut Macaroons

You’ll enjoy chocolate-dipped coconut macaroons! Easy to make, with chocolate bottoms and drizzle, they’re a delicious chewy treat for eating and gift giving!You'll enjoy chocolate-dipped coconut macaroons! Easy to make, with chocolate bottoms and drizzle, they're a delicious chewy treat for eating and gift giving!

The holidays are coming… the holidays are coming! Hope that fact doesn’t stress anyone out! This is the time of year I begin planning out the goodies I will make for my family and friends during the holiday season. Do you plan your Christmas goodies, too? My list this year will include these easy and delicious Chocolate-Dipped Coconut Macaroons!

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Do You Like Chocolate-Dipped Coconut Macaroons?

I really like the slightly crisp outside on these wonderful, sweet cookies. The inside is chewy coconut and tastes amazing. The taste of these chocolate-dipped coconut macaroons is complemented by dipping the bottoms of each treat in melted chocolate, then drizzling some on top. Yum!

If you like coconut and chocolate, you’re gonna love these chocolate-dipped coconut macaroons! They are very easy to make, and taste great any time of the year.

I tend to make these yummy treats each December for the holidays. They are easy to plate up, and are fun to give to friends and neighbors for Christmas. There’s a lot of love shown to those you care for, when you give them a homemade food gift!

Chocolate-dipped coconut macaroons, ready to eat, on a Christmas plate.

The chocolate-dipped coconut macaroons are full of flavor! Go ahead… grab one. There’s enough to share! The recipe makes 2 dozen, so I saved you one. Yum.

Chocolate-dipped coconut macaroons, on a Christmas plate, ready to eat!

These chocolate-dipped coconut macaroons are a great treat to add to your homemade food gift list to bless family or friends with over the holidays, or ANY TIME during the year.

The recipe makes approximately 2 dozen of these beautiful macaroons, and they are pretty simple to make. The coconut cookie mixture is mixed, formed into balls, then baked. Once done, the bottoms are coated with chocolate, then chocolate is drizzled over the tops. EASY!

I hope you will give them a try! They’re fun to make them during the holidays, but since when do we need a special holiday to eat a great cookie, right? I really hope you enjoy these delicious macaroons!

Looking For More Christmas Goodies To Make?

You can find all my desserts in the Recipe Index at the top of the page.  Some of our favorite holiday goodies to eat (and give to others) include:

Interested In More Recipes?

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

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

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Recipe Source: http://www.bakerita.com/black-bottomed-coconut-macaroons/

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Chocolate-Dipped Coconut Macaroons
Prep Time
50 mins
Cook Time
13 mins
Total Time
1 hr 3 mins
 
You'll enjoy chocolate-dipped coconut macaroons! Easy to make, with chocolate bottoms and drizzle, they're a delicious chewy treat for eating and gift giving!
Category: Cookies
Cuisine: American
Keyword: macaroons
Servings: 24
Calories Per Serving: 184 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For cookies
  • 5 cups shredded , sweetened coconut (20 oz.)
  • 6 large egg whites
  • 1/2 cup granulated sugar
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
For chocolate base and drizzle
  • 6 oz. semi-sweet chocolate
  • 1 Tablespoon vegetable shortening
Instructions
  1. In a large bowl, place the egg whites, sugar, salt, vanilla and almond extract. Whisk these ingredients together until they are fully incorporated; mixture will be a bit foamy. Add the coconut to the egg mixture, and stir until well combined. Cover the bowl with plastic wrap; refrigerate for approximately 30 minutes. This mixture will thicken.

  2. While mixture is refrigerating, preheat your oven to 375 degrees. Make sure your oven racks are set in the middle and lower positions. Place parchment paper on the bottoms of two large baking sheets. Spray the parchment paper with a non-stick spray or grease the paper.

  3. With wet (clean) hands, roll 1 Tablespoonful of the macaroon mixture into a round ball. (You can also use a cookie scoop if desired, but find it easier to use my hands). Place each of the "dough" balls onto the prepared baking sheets, spacing them 1 inch apart. You should have approximately 24 macaroons.
  4. Bake macaroons at 375 degrees for 13-15 minutes. Halfway through baking time, rotate baking sheets (from one rack to the other for even baking). When done, the macaroons should be light golden brown on top. Remove from oven. Keep macaroons on the baking sheets while they cool, for about an hour. They need to be completely cooled before removing from baking sheets or dipping in chocolate glaze. Once macaroons have completely cooled, lay a clean piece of parchment paper on counter, then make the chocolate glaze.

  5. To make glaze: Melt the semi-sweet chocolate and 1 Tablespoon shortening in a microwave. Cook on high for 45 seconds. Stir, then continue to cook in 30 second increments, stirring after each increment, until chocolate is smooth. Be careful not to overcook and burn the chocolate.
  6. Carefully (macaroons are delicate) dip the bottom of each macaroon into the melted chocolate (just enough to cover), then place macaroon on clean parchment paper to let chocolate harden. Repeat with remaining macaroons. Use remaining chocolate to decoratively drizzle over tops of macaroons.

  7. Let macaroons cool, at room temperature, until the chocolate is completely "set". This will take about 30-45 minutes. Keep macaroons stored in an air-tight container for best results! Hope you enjoy them!

Recipe Notes

Note: If you do not want to use vegetable shortening when you make the chocolate glaze, simply omit it, and proceed per instructions. I use it, because I it thins out the chocolate slightly, and makes the chocolate a bit shinier, but choose your own preference!

Nutrition Facts
Chocolate-Dipped Coconut Macaroons
Amount Per Serving (1 macaroon)
Calories 184 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 9g56%
Sodium 123mg5%
Potassium 132mg4%
Carbohydrates 19g6%
Fiber 1g4%
Sugar 17g19%
Protein 1g2%
Vitamin A 5IU0%
Vitamin C 0.2mg0%
Calcium 8mg1%
Iron 0.9mg5%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!You'll enjoy chocolate-dipped coconut macaroons! Easy to make, with chocolate bottoms and drizzle, they're a delicious chewy treat for eating and gift giving!

 

 

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Tuscan Chicken & Vegetable Soup

Tuscan Chicken Vegetable Soup is a delicious, Italian-inspired soup. This hearty soup (with 7 veggies) is perfect anytime, especially on a cold day!Tuscan Chicken Vegetable Soup is a delicious, Italian-inspired soup. This hearty soup (with 7 veggies) is perfect anytime, especially on a cold day!
Fall is here! I am ready for cool, crisp mornings… and soup! I made a pot of Tuscan Chicken & Vegetable Soup yesterday, and it was really good!

We’re had a gorgeous summer here in the beautiful Pacific Northwest, but I am really enjoying the cooling air, the trees beginning to turn into their Fall colors, etc. There’s just something about Fall that calls for a large pot of delicious smelling soup cooking away on the stove.

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How I Came Up With This Recipe For Tuscan Chicken Vegetable Soup

Yesterday I was in the mood for a yummy, Italian-inspired Tuscan chicken vegetable soup. I’ve seen many recipes online for Tuscan Soup over the years (trust me, there’s a bazillion of them). Because of that, I had a basic idea of what items COULD go into this soup. I I ended up not using any ONE particular recipe, because I decided to simply create my own version. Guess what? We LOVED it!!!!

Seriously, people, we LOVED this Tuscan chicken vegetable soup! Success! Lots of “good-for you-veggies”, cannelini beans, chicken, and spices in a light Italian broth produces one great pot of soup!

Can You Make This Soup Vegetarian?

If you wish to make this a vegetarian friendly soup, it is easy! I typically use chicken broth and chicken in this soup when I make it. However, this soup tastes just as good using vegetable broth and NO chicken (if you’re vegetarian).

A bowl of the Tuscan chicken vegetable soup, ready to eat!

The Tuscan chicken vegetable soup was fun to make, because I was able to use some of the veggies I grew in our garden. These home-grown veggies included onion, garlic, oregano, thyme, basil, carrots, kale and spinach! Of course, all those ingredients can also be found at your local grocery store!

All that said, this Tuscan chicken vegetable soup is an easy recipe to prepare, and is absolutely delicious! I sure hope you’ll try it. Serious… you just gotta try this soup, because it is so yummy! Throw on a warm sweater, some sweatpants, turn on some great music, and make a pot of this soup. While you’re at it, enjoy the beauty of this glorious Fall season! Enjoy!

Looking For More SOUP Recipes?

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

Interested In More Recipes?

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

You Can Also Find Me On Social Media:

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The Grateful Girl Cooks!
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jbatthegratefulgirlcooks

Author's signatureRecipe Source: My brain. In “Fall” mode.

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Tuscan Chicken & Vegetable Soup
Prep Time
15 mins
Cook Time
50 mins
Total Time
1 hr 5 mins
 

Tuscan Chicken Vegetable Soup is a delicious, Italian-inspired soup. This hearty soup (with 7 veggies) is perfect anytime, especially on a cold day!

Category: Soup
Cuisine: Italian
Keyword: Tuscan chicken vegetable soup
Servings: 6 servings
Calories Per Serving: 194 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 2 boneless chicken breasts , cooked and cubed
  • 7 cups chicken broth (may substitute vegetable broth, if desired)
  • 1/2 cup onion , chopped
  • 3 carrot stalks , sliced thinly
  • 3 celery stalks , sliced thinly
  • 1/2 cup sliced mushrooms
  • 1/2 small zucchini , sliced thinly
  • 2 Tablespoons olive oil
  • 1 cup kale , chopped (stems removed) (if omitting, double the spinach quantity!)
  • 1 cup baby spinach , chopped
  • 1 can cannellini beans , drained
  • 1/2 teaspoon Salt & pepper , to taste (may have to add more)
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon garlic powder
  • 1/3 cup tomato paste
  • Parmesan cheese , grated (for garnish if desired)
Instructions
  1. In a large soup pot, saute the onion, carrots, celery, mushrooms, and zucchini in olive oil for 3-4 minutes. Add the chicken broth and cooked, cubed chicken to soup pot. Now add the salt & pepper, basil, oregano, thyme, and garlic powder to season the soup. Bring soup to a boil, then reduce heat to low.

  2. Add tomato paste, Mix well to combine. Add cannellini beans, kale and spinach. Season again with salt & pepper to taste, if necessary. Cook on low for 45 minutes, stirring occasionally.

  3. When ready, ladle hot soup into bowls, garnish with grated Parmesan cheese, and serve. Enjoy!

Recipe Notes

Tip: Use a pre-cooked rotisserie chicken for the fastest way to make this recipe.

*I boiled the chicken breasts in water for 45 minutes earlier in the day... then used them later in this recipe. Whatever works best for you is the bottom line.

Nutrition Facts
Tuscan Chicken & Vegetable Soup
Amount Per Serving (1 serving)
Calories 194 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 1g6%
Cholesterol 24mg8%
Sodium 1556mg68%
Potassium 826mg24%
Carbohydrates 21g7%
Fiber 5g21%
Sugar 4g4%
Protein 15g30%
Vitamin A 7035IU141%
Vitamin C 44.1mg53%
Calcium 116mg12%
Iron 3.4mg19%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Tuscan Chicken Vegetable Soup is a delicious, Italian-inspired soup. This hearty soup (with 7 veggies) is perfect anytime, especially on a cold day!

 

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Marinated, Pan-Seared Mexican Chicken

Marinated, pan-seared Mexican chicken is a delicious, low-fat, easy to prepare dish. The chicken will surprise you with its depth of flavor.Marinated, pan-seared Mexican chicken is a delicious, low-fat, easy to prepare dish. The chicken will surprise you with its depth of flavor.

Do you cook with chicken often? I sure do!  The recipe I want to share today with you is for “easy-to-prepare” Marinated, Pan-Seared Mexican Chicken. Ridiculously easy. Delightfully GOOD. The added plus is that this chicken dish is very low in calories (under 200 calories per serving), so it’s a win-win in my book!

My favorite type of food to eat is Mexican food. I love the flavors in most dishes, which is why I really liked this meal. The pan-seared Mexican chicken has great flavor, from seasonings such as cumin, chili powder, garlic, oregano and lime juice. YUM!

The recipe for pan-seared Mexican chicken is really easy to prepare. I modified it slightly from a recipe I found on Skinnytaste.com a while ago. If you can mix up a marinade (easy peasy!), add some chicken to the marinade, then cook it, you can make this delicious chicken entree!

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It’s Easy To Make Marinated Pan-Seared Mexican Chicken!

Marinate the chicken breasts for at least half an hour. (tastes even better if you let it marinate all day!).  As you can see in the photo below, I only made two small chicken breasts, since there was only two of us eating this meal.

Chicken breasts are marinated before cooking.

Time To Cook The Pan-Seared Mexican Chicken Breasts!

Into a hot skillet the marinated chicken breasts go. You can see the little pieces of minced garlic on each piece. There’s a lot of flavor there!

The marinated chicken breasts are pan-seared in a hot skillet.

Cook each side of the pan-seared Mexican chicken until golden brown, and cooked through.

Two of the marinated, pan-seared Mexican chicken breasts cook in a skillet.

Halfway through cooking the second side of chicken, add the reserved batch of marinade plus 1/4 cup water to skillet. Cook the pan-seared Mexican chicken an additional 3-4 minutes (until cooked through), spooning pan drippings over chicken as it cooks. Once done, the chicken is ready to serve!

Finished cooking, the pan-seared Mexican chicken has darkened in color.

You can see how very easy this pan-seared Mexican chicken recipe is to prepare, and it is delicious! We had the chicken, with rice on the side. Another wonderful accompaniment would be to top the chicken with a great pico de gallo salsa as a garnish! Hope you enjoy these tasty (and easy) pan-seared Mexican chicken breasts!

Looking For More CHICKEN Recipes?

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

Interested In More Recipes?

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

You Can Also Find Me On Social Media:

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

Author's signatureRecipe Adapted from: http://www.skinnytaste.com/2013/08/grilled-chicken-with-black-bean-mango.html

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Marinated, Pan-Seared Mexican Chicken
Prep Time
5 mins
Cook Time
12 mins
Total Time
17 mins
 
Marinated, pan-seared Mexican chicken is a delicious, low-fat, easy to prepare dish. The chicken will surprise you with its depth of flavor.
Category: Entree
Cuisine: Mexican
Keyword: pan-seared Mexican chicken
Servings: 4 servings
Calories Per Serving: 140 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 4 boneless skinless chicken breasts (4 ounces each)
  • salt and pepper (to taste)
  • 6 cloves minced garlic
  • 2 teaspoons cumin
  • 1 teaspoon dried oregano
  • 2 limes, JUICE OF
  • 1/4 cup water
Instructions
  1. Season chicken breasts lightly with salt and pepper. Place chicken breasts in large bowl.

  2. In separate bowl, mix together minced garlic, cumin, oregano, and lime juice. Pour HALF of the marinade sauce over chicken. Reserve the other half of  marinade for later.

  3. Coat chicken with marinade. Cover and refrigerate for at LEAST half an hour. (The longer the chicken marinates, the better the flavor!)

  4. Spray skillet with non-stick cooking spray. Heat on medium high until very hot. Once skillet is hot, place marinated chicken into skillet. They should sizzle when added to skillet. Discard marinade that the chicken was in. Cook chicken 3-4 minutes, then turn to other side. Halfway through cooking second side of chicken, add the reserved marinade, plus 1/4 cup water to the skillet. Cook for 3-4 additional minutes, continually spooning sauce over the top of chicken breasts. This will coat the chicken and will help to darken the color. Cook chicken until cooked all the way through.

  5. When chicken is done, remove from skillet. If desired, serve with pico de gallo as a garnish. Serve chicken with rice, or your favorite side dish. Enjoy!

Recipe Notes

Caloric calculation was made based on using a 4 ounce small boneless, skinless chicken breast per serving. Larger portions of chicken will have more calories.

Nutrition Facts
Marinated, Pan-Seared Mexican Chicken
Amount Per Serving (1 (4 ounce) breast)
Calories 140 Calories from Fat 27
% Daily Value*
Fat 3g5%
Cholesterol 72mg24%
Sodium 134mg6%
Potassium 455mg13%
Carbohydrates 2g1%
Protein 24g48%
Vitamin A 45IU1%
Vitamin C 6.4mg8%
Calcium 26mg3%
Iron 1.3mg7%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Marinated, pan-seared Mexican chicken is a delicious, low-fat, easy to prepare dish. The chicken will surprise you with its depth of flavor.

 

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My Heart Is Full… So Are My Pantry Shelves!

I took a good look at our canned and dried food pantry yesterday and was overcome with thankfulness for the blessing of abundance. I know lots of “serious canners” have LOTS and LOTS of canned goods in their pantries, so this would seem small, but for us, this is more than enough for our family and some of our friends to enjoy the bounty of summer!My Heart is Full... So Are My Pantry Shelves! / The Grateful Girl Cooks!
Up until this summer, the only canning I had done was making jams and jellies for our family’s needs, and to give as gifts for friends. I LOVE to give baskets of homemade jams and goodies to friends at Christmas. This summer I decided to learn more about canning and dehydrating.I did a lot of researching and reading up on canning and dehydrating foods, and then put that learning into practice. Baby steps…

Because we have a small raised bed garden in our back yard  and the fact that I bought a pressure canner (with birthday gift cards), I can now preserve a lot of what I grow in more ways than I was able to before. So… it is now September, and we are blessed to have “more than enough”. While I am absolutely in no way a “doomsday prepper”, it does feel good to know that we have canned goods in storage. It’s very convenient to pull a jar of home grown food off the shelf when we need something quick like salsa, veggies, jam, etc. (haven’t purchased jam in about 5 years!).

Canning some of our own home-grown food also saves us money, as we don’t have to purchase as much “stuff” at the store. Plus I LOVE to be able to give away a lot of the canned goods I “prepared with love” to our friends. For me, it’s a matter of being frugal and wise with what God has provided… and being able to bless others, as well. Now THAT’s a win-win situation.

My Heart is Full... So Are My Pantry Shelves! / The Grateful Girl Cooks!
Besides having produce and fruit available all summer to eat just by going out to our little backyard garden and gathering it,  I was also able to preserve from our garden (by canning OR dehydrating). Food such as strawberries, blueberries, green beans, tomatoes, onions, pickles, garlic, basil, flat leaf parsley, thyme, oregano, peppermint, sage, parsley, zucchini, coriander, rosemary, carrots, and peppers.

I was also able to preserve (by canning or dehydrating, or freezing) fruit that I picked at local U-Pick Farms or that I was given by friends ): apples, peaches, blackberries, boysenberries, raspberries, more blueberries, asian pears, etc.

My Heart is Full... So Are My Pantry Shelves! / The Grateful Girl Cooks! My Heart is Full... So Are My Pantry Shelves! / The Grateful Girl Cooks! My Heart is Full... So Are My Pantry Shelves! / The Grateful Girl Cooks! My Heart is Full... So Are My Pantry Shelves! / The Grateful Girl Cooks!I feel very fortunate to live in a beautiful part of the country (the great Pacific Northwest) with a great summer climate and adequate rainfall where I can grow, pick, and preserve the bounty God has provided. I realize that it is all a gift… others might not be as fortunate, due to life circumstances or geographical location, and I thank God for this blessing.

I worked really hard this summer processing our garden’s abundance (even after giving away a lot of it to family and neighbors), and now as a result, for the next year or so my family and friends can enjoy the “fruits of my labors” by simply opening a jar! I am so filled with thankfulness for God’s provision and blessing… my heart is full…and now my pantry is full, also. For all of it… I AM GRATEFUL!

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Chocolate Creme Brulee

Chocolate creme brulee is a delicious flavor variation on a classic dessert, complete with crispy sugar crust to crack into. Recipe makes 4 servings.Chocolate creme brulee is a delicious flavor variation on a classic dessert, complete with crispy sugar crust to crack into. Recipe makes 4 servings.
My husband LOVES Creme Brulee. He also LOVES chocolate. So when I found this recipe for Chocolate Creme Brulee, how could I go wrong? Chocolate AND Creme Brulee???… whoa. That’s a winning combo, in my book!

I found the original recipe on Pinterest a while ago, and finally decided to try a chocolate version of this classic dessert. My husband had just finished taking a few more continuing ed. classes to renew his Real Estate Appraisal License once again. I wanted to celebrate with one of his favorite desserts! He was pleasantly surprised… and enjoyed these very much!

If you like creme brulee, I highly recommend this delicious chocolate version. Perhaps you would like to make a non-chocolate version? Check out one of my recipe for Classic Creme Brulee! I think you will love it!

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

Do I Need Special Equipment To Make Chocolate Creme Brulee?

This delicious treat is a nice and easy, yet impressive dessert to serve to those you love. I have a creme brulee set (a birthday present from years ago). I’ve given directions which include a way for you to make this without specialty pans. All you will need are four 6oz. ramekins and a cake pan (with sides).

To make the hardened sugar top, I use a chef’s kitchen blowtorch. That is not necessary, because you can also use your oven broiler to do this. The instructions are in the printable recipe.

Chocolate Creme Brulee Is Easy To Make

Making this treat is pretty easy! A chocolate custard-style base is cooked and then poured into ramekins and baked. Once baked, the desserts are refrigerated until very cold.

Here are 4 ramekins filled with chocolate creme brulee, straight out of the oven. They are now ready to refrigerate until they have fully chilled. Later we will sprinkle the top of each dish with granulated sugar and take a blow torch to them. THAT’S where the magic happens!

Four ramekins of brulee, out of the oven after baking.

The Crisp Sugar Top Is Fun To Crack Into On Creme Brulee

This dessert is so easy to prepare, and there’s nothing more fun than to crack into the hardened sugar “shell” on top. Granulated sugar is heated with a cook’s blowtorch and it forms a hard shell on top. Now to crack into it, and enjoy every bite!

The creme brulee has a hardened sugar topping.

See how the torched/broiled sugar topping cracks? Do you see all that delicious chocolate creme brulee underneath it? YUM.

Cracking through the sugar crust, to see the chocolate creme brulee underneath.

Sure hope you enjoy this delicious chocolate creme brulee dessert! Have a GREAT day, and stop by again soon!

Looking for More DESSERT Recipes?

You can find all of my recipes in the Recipe Index, located at the top of the page. I have LOTS of wonderful dessert recipes, including:

Interested In More Recipes?

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

You Can Also Find Me On Social Media:

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

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Recipe Source: http://www.melangery.com/2013/02/chocolate-creme-brulee-have-most.html

↓↓ PRINTABLE RECIPE BELOW ↓↓

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Chocolate Creme Brulee
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
 

Chocolate creme brulee is a delicious flavor variation on a classic dessert, complete with crispy sugar crust to crack into. Recipe makes 4 servings.

Category: Dessert
Cuisine: American
Keyword: chocolate creme brulee
Servings: 4 servings
Calories Per Serving: 674 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 2 cups heavy whipping cream
  • 1/4 cup granulated sugar
  • 1 pinch salt
  • 3 oz. bittersweet chocolate , finely chopped
  • 1 teaspoon vanilla extract
  • 3 egg yolks
  • 4 Tablespoons granulated sugar (For garnishing the top of the cooked creme brulee)
Instructions
  1. Preheat oven to 300 degrees. Bring a large pot of water to a full boil. While the water is boiling, prepare the recipe.

  2. Place the finely chopped chocolate pieces into a heatproof bowl.
  3. Add the whipping cream, 1/4 cup sugar, and the salt to a saucepan. Stir and cook over medium heat for approximately 5 minutes (until you can see the steam beginning to rise). Do not boil. Remove the hot cream mixture and pour it over the chocolate pieces. Let it stand for a couple minutes, then whisk it to combine. Mixture should be smooth.
  4. Beat the egg yolks and vanilla in a medium sized bowl until smooth. Slowly and in a very thin stream, pour (just a little at a time) the hot chocolate mixture into egg yolk mixture, whisking constantly. You don't want the eggs to scramble, so do this slowly and stir continually. Once mixture is fully incorporated and smooth, pour the mixture into four 6 oz. ramekins.

  5. Using A Standard Creme Brulee Pan And Rack? Prepare the recipe. Place ramekins and rack in pan. Place the pan onto a middle baking rack. Now carefully pour the boiling water into the pan (but NOT into the ramekins!). Pour the boiling water in the pan until it reaches about half way up the sides of the ramekins. Loosely cover the entire pan with aluminum foil. Bake in a 300 degree oven for 25-30 minutes. The custard should just be "set" at this point.

  6. Preparing This Without A Creme Brulee Pan And Rack? Take a dish towel and get it damp. Lay it in the bottom of a baking pan (with sides). The damp towel is there so ramekins don't move around while baking. Place ramekins on towel in pan. Now carefully pour the boiling water into the pan (but NOT into the ramekins!). Place the pan onto a middle baking rack. Pour the boiling water in the pan until it reaches about half way up the sides of the ramekins. Loosely cover the entire pan with aluminum foil. Bake in a 300 degree oven for 25-30 minutes. The custard should just be "set" at this point.

  7. Remove baking pan from oven; and remove ramekins from pan. Chill ramekins for 4-6 hours (can even chill overnight!), to ensure they are fully "set" and cold. Right before serving, sprinkle 1 Tablespoon granulated sugar over the top of each ramekin. Use a kitchen torch to brown/crystallize the top OR place under the oven broiler to brown (about 2-3 minutes). If broiling, keep a close eye on the dessert, so it won't burn. Enjoy!

Nutrition Facts
Chocolate Creme Brulee
Amount Per Serving (1 serving)
Calories 674 Calories from Fat 495
% Daily Value*
Fat 55g85%
Saturated Fat 33g206%
Cholesterol 310mg103%
Sodium 63mg3%
Potassium 224mg6%
Carbohydrates 39g13%
Fiber 1g4%
Sugar 32g36%
Protein 5g10%
Vitamin A 1945IU39%
Vitamin C 0.7mg1%
Calcium 108mg11%
Iron 1.7mg9%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Chocolate creme brulee is a delicious flavor variation on a classic dessert, complete with crispy sugar crust to crack into. Recipe makes 4 servings.

 

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Banana Crumb Muffins

You’re gonna love these delicious Banana Crumb Muffins, with a surprise cream cheese filling! Easy to make, they will be a family favorite breakfast or snack!You're gonna love these delicious Banana Crumb Muffins, with a surprise cream cheese filling! Easy to make, they will be a family favorite breakfast or snack!What’s a girl to do when her husband is out of state at a seminar and she can’t sleep? Make these amazing Banana Crumb Muffins (with a surprise cream cheese filling) at 5:00 AM for breakfast… that’s what!

I found this recipe for banana crumb muffins on a blog that I love… “The Café Sucré Farine”, and thought I would give these muffins a try. I highly recommend this website and it’s author, Chris Scheuer. She is very creative, and posts wonderful recipes, along with great photography by her husband, Scott!

Back to my story… I woke up very early after only 3 hours sleep  and decided to whip up these muffins. They sounded wonderful, and I loved the idea of cream cheese filling inside the muffins, along with a crumbly topping.

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

If You Enjoy Banana Bread, You Will Enjoy Banana Crumb Muffins

I compare these banana crumb muffins to a really, REALLY good banana nut bread… on steroids. They are soooo delicious!

The muffins are made with a layer of banana batter, a surprise layer of cream cheese filling, and another layer of banana batter. For a finishing touch, the banana crumb muffins are crowned with a brown sugar, cinnamon and pecan crumb mixture on top. Here’s a photo of the banana crumb muffins, hot and  fresh from the oven… looking GOOD!

Banana muffins with crumb topping on wire rack

Once the paper baking wrapper has been removed, you can see the three layers, plus the crumb topping!

Side view of banana crumb muffin on plate

My favorite way to eat these delicious banana crumb muffins is warm, with a touch of butter… Yum! You are gonna LOVE these muffin treats!

Banana crumb muffins cut in half with butter inside

By the way, if you enjoy muffins, you might enjoy other delicious recipes on my blog for Blueberry Crumble Muffins, Cranberry Orange Muffins, or Triple Chocolate Zucchini Muffins, to name a few! Be sure and check out the Recipe Index with ALL of my blog recipes! The Recipe Index is located at the top of the page.

I enthusiastically recommend these moist, delicious Banana Crumb Muffins for breakfast OR a light snack! The recipe as written makes 12 muffins, and they freeze well. Hope you will give them a try! Have a GREAT day, friends! Get in that kitchen and whip up a batch of these muffins. You won’t regret it!

Interested In More Recipes?

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

You Can Also Find Me On Social Media:

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

Author's signatureRecipe Source: http://thecafesucrefarine.com/2011/04/banana-crumb-muffins/

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Banana Crumb Muffins
Prep Time
15 mins
Cook Time
18 mins
Total Time
33 mins
 

You're gonna love these delicious Banana Crumb Muffins, with a surprise cream cheese filling! Easy to make, they will be a family favorite breakfast or snack!

Category: Breakfast
Cuisine: American
Keyword: banana crumb muffins
Servings: 12 muffins
Calories Per Serving: 283 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For Muffins:
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3 very ripe bananas , mashed
  • 3/4 cup granulated sugar
  • 1 egg , slightly beaten
  • 1/3 cup butter , melted
For Cream Cheese Filling:
  • 4 oz. cream cheese , softened
  • 3 Tablespoons granulated sugar
  • 1 Tablespoon flour
  • 1/2 teaspoon vanilla
  • 1 egg , slightly beaten
For Crumble Topping:
  • 2 Tablespoons packed brown sugar
  • 4 Tablespoons all-purpose flour
  • 2 Tablespoons old-fashioned oats
  • 2 Tablespoons finely chopped pecans or walnuts
  • 1/2 teaspoon cinnamon
  • pinch of salt
  • 2 Tablespoons butter , melted
Instructions
  1. Preheat oven to 375 degrees. Line a standard muffin tin with 12 muffin wrappers or spray lightly with a non stick spray.
  2. Prepare the muffin batter in a large bowl: Mix the 1 1/2 cups flour, baking soda, powder and salt together. In a separate bowl, beat the bananas, sugar, egg and melted butter. Add the banana mixture to the dry ingredients and mix only until ingredients are combined and moist. Do not over mix. Set aside.
  3. Make the Cream Cheese Filling: In a separate bowl, mix together the softened cream cheese, sugar, flour, egg and vanilla. Mix these ingredients until well blended. Set aside.
  4. Make the Crumb Topping: Mix together brown sugar, flour, oats, cinnamon and butter in a small bowl. Use a fork to combine; mix until the ingredients becomes small crumbs. Set aside.
  5. To prepare/layer the muffins: Spoon half of the muffin batter into the bottom of the prepared muffin cups. Top muffin batter with a Tablespoon of the cream cheese filling. Top cream cheese filling with the remaining half of muffin batter. There should be three layers: muffin batter, cream cheese filling, muffin batter. Sprinkle the top of each muffin with crumb topping to cover. Total of four layers!
  6. Bake the muffins in a 375 degree oven for 18-20 minutes (mine took 20), or until a toothpick inserted into middle of the muffin comes out clean. Remove pan to a wire rack to cool. Enjoy!
Recipe Notes

**TIP: Once you remove the muffins from oven, If the muffin is spilling over the top of the pan, simply take a butter knife and gently but quickly push the muffin back into the pan on all of it's sides. This tends to round the muffin off and make for a prettier presentation. The recipe's author suggested this and I did it... it works!

Nutrition Facts
Banana Crumb Muffins
Amount Per Serving (1 muffin)
Calories 283 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 6g38%
Cholesterol 56mg19%
Sodium 292mg13%
Potassium 189mg5%
Carbohydrates 40g13%
Fiber 1g4%
Sugar 21g23%
Protein 4g8%
Vitamin A 400IU8%
Vitamin C 2.6mg3%
Calcium 36mg4%
Iron 1.2mg7%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!You're gonna love these delicious Banana Crumb Muffins, with a surprise cream cheese filling! Easy to make, they will be a family favorite breakfast or snack!

 

 

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Mom’s Chicken Parmigiana

Mom’s Chicken Parmigiana is a classic dish! Breaded chicken breasts are browned, then baked, topped w/ Italian sauce, Parmesan and mozzarella cheeses!Mom's Chicken Parmigiana is a classic dish! Breaded chicken breasts are browned, then baked, topped w/ Italian sauce, Parmesan and mozzarella cheeses!

I love my Mom’s recipe for Chicken Parmigiana. Really, really, really love it. I love my Mom more, but that’s a completely different story. Mom’s Chicken Parmigiana is an absolutely fantastic Italian dish!

My mom first made this classic Italian dish for me YEARS ago. I have no idea where she got the recipe… all I know is that it is fantastic! I’ve made Mom’s chicken parmigiana for years now, and it never disappoints! About 10 years ago I prepared this delicious meal for about 35 hungry friends at a retreat, and it received rave reviews!

Mom’s chicken parmigiana is actually pretty easy to prepare, and the smell in the kitchen as the sauce is being cooked… oh my goodness! The chicken is “fork tender” and full of good old Italian flavor! The pasta sauce is totally easy to prepare, as well.

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

Making Mom’s Chicken Parmigiana Is Fairly Easy

Flatten boneless, skinless chicken breasts to about 1/2″ thick, then season with salt and pepper. Dip the chicken pieces in an egg/milk mixture, then an Italian bread crumbs mixture. Brown the breaded chicken breasts in a skillet, in butter and olive oil.

Make a homemade Italian-style tomato sauce (it’s simple). Layer a bit of the sauce in the bottom of baking dish before adding the chicken on top. More sauce is then spooned on top of each piece of chicken. The chicken is topped with Parmesan and mozzarella cheeses, and then Mom’s chicken parmigiana is baked or about 20 minutes.

The remaining Italian style tomato sauce is combined with cooked angel hair pasta (or spaghetti noodles), and served alongside the chicken. Mom’s chicken parmigiana is perfectly cooked and tender… and tastes delicious!

Pasta and asparagus are served alongside Mom's chicken parmigiana.

I’ve never taken photos of Mom’s chicken parmigiana while actually preparing it (my bad), so unfortunately you only get to see the finished product. Trust me, this dish is easy to make! If you can follow basic directions, you can do this!

You just might thank me for the amazing aromas in your kitchen as you cook this meal. Hope you will “get your Italian on” and give this classic Italian dish a try. I think you’re gonna love Mom’s Chicken Parmigiana!

Looking For More CHICKEN Recipes?

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

Interested In More Recipes?

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

You Can Also Find Me On Social Media:

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

Author's signatureRecipe Source: Mom (original source is unknown)

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Mom's Chicken Parmigiana
Prep Time
25 mins
Cook Time
20 mins
Total Time
45 mins
 

Mom's Chicken Parmigiana is a classic dish! Breaded chicken breasts are browned, then baked, topped w/ Italian sauce, Parmesan and mozzarella cheeses!

Category: Entree
Cuisine: Italian
Keyword: chicken parmigiana
Servings: 4 servings
Calories Per Serving: 924 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For the Sauce:
  • 28 ounces large can Italian chopped tomatoes ,do not drain
  • 1/2 medium brown onion , finely chopped
  • 5 garlic cloves , minced
  • 6-7 leaves fresh basil leaves (1/4 cup), chopped
  • 1 Tablespoon Italian seasoning (or more, to taste)
  • Salt , to taste
  • 8 ounces Angel Hair Pasta (enough for 4 small servings)
For Chicken Parmigiana:
  • 4 boneless chicken breasts
  • salt and pepper (to season chicken breasts)
  • 2 large eggs
  • 3/4 cup milk
  • 1 1/2 cups Italian bread crumbs
  • 3 Tablespoons olive oil
  • 2 Tablespoons butter
  • 1/4 cup grated parmesan cheese
  • cups mozzarella cheese , or four 1/2 inch slices
Instructions
  1. Preheat oven to 350 degrees.
  2. Prepare the sauce: Melt the butter and olive oil in a large skillet. Saute the chopped onion and crushed garlic in the olive oil and butter for a few minutes, being careful not to burn the garlic. Add the can of Italian tomatoes. Cook for approximately 10 minutes until heated through. Add the chopped basil and Italian seasoning. Remove from heat.

  3. Pound chicken breasts with a meat mallet between layers of plastic wrap or a large zip lock bag until thinner (the chicken, not YOU). They should end up being about 1/2 inch thick, if possible.
  4. Put two eggs in medium sized bowl; beat slightly. Add milk; stir to combine. Place Italian bread crumbs onto a dinner plate and spread to cover plate.

  5. Salt and pepper chicken breasts. Dredge one chicken breast at a time into the egg/milk mixture. Let excess egg mixture drip off back into bowl. Dredge each piece of chicken into Italian bread crumbs to coat all sides of chicken. Place each piece of chicken onto a baking sheet once completely coated.

  6. Heat butter and olive oil in large skillet. Once oil is very hot, add the chicken breasts (may have to do this in 2 batches due to size of chicken). Brown chicken for 3-4 minutes per side. Remove from skillet. Chicken does not have to be fully cooked at this point, because it will bake in oven.
  7. Place a thin layer of prepared pasta sauce on the bottom of a 9x13 baking pan (just enough to keep chicken from sticking... save the rest for the the top of chicken and the pasta!). Lay the browned chicken breasts in single layer on top of the sauce, then sprinkle chicken with grated parmesan cheese. Place a large spoonful of pasta sauce on top of the chicken breast, followed by the slice of mozzarella cheese. Bake in 350 degree oven for approximately 20 minutes, or until cheese is bubbly on top.

  8. While chicken is baking, prepare angel hair pasta, per package directions. Add remaining sauce to cooked pasta, and serve alongside the chicken parmigiana when done. Enjoy!

Nutrition Facts
Mom's Chicken Parmigiana
Amount Per Serving (1 breast + pasta)
Calories 924 Calories from Fat 342
% Daily Value*
Fat 38g58%
Saturated Fat 14g88%
Cholesterol 236mg79%
Sodium 1490mg65%
Potassium 1203mg34%
Carbohydrates 88g29%
Fiber 6g25%
Sugar 12g13%
Protein 56g112%
Vitamin A 1155IU23%
Vitamin C 23.2mg28%
Calcium 540mg54%
Iron 6.6mg37%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Mom's Chicken Parmigiana is a classic dish! Breaded chicken breasts are browned, then baked, topped w/ Italian sauce, Parmesan and mozzarella cheeses!

 

 

 

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Crunchy Garlic Dill Pickles

Make Garlic Dill Pickles the “old-fashioned way” or use more current way (water bath) to can a few jars of pickles with summer’s bounty.Make Garlic Dill Pickles the "old-fashioned way" or use more current way (water bath) to can a few jars of pickles with summer's bounty.

Well… here’s our new favorite pickle… these homemade Crunchy Garlic Dill Pickles!  Even if you’ve never made pickles before… have no fear! You will only need a few things to make some yummy pickles. These jars of pickles, once sealed properly, will be shelf stable for quite awhile. Then when you need a new jar of pickles, just pull a jar out of your pantry, refrigerate, then enjoy! They are so good!

I grew our own pickling cucumbers this summer. I am so glad I did. Last summer my friend Sandy gave me some of her pickling cucumbers from her huge garden to make pickles. It inspired me to try growing them this year in our little backyard garden… so I did! I only grew 3 plants, but it was more than enough for about 12 or 13 jars of pickles.

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Growing pickling cucumbers to make crunchy garlic dill pickles.
Yahoo! Of course you can always find pickling cucumbers (you know, the cute little ones grown especially for pickle-making!) at your local grocery store or a Farmer’s Market when they’re in season and plentiful during the hot summer months.

Making Garlic Dill Pickles The Old-Fashioned Way

Okay… back to the recipe. This method is the old-fashioned way to make these pickles. Basically you slice the ends off the cukes (yes, both ends), slice them into spears, chips (horizontally) or into sandwich slices (vertically), making sure you have enough cut slices to fill 6 pint-sized cleaned and hot canning jars (12 oz.). Add a bit of minced garlic and dill seed.

Let the jars sit in a 250 degree oven (I place filled jars onto a tea towel lined cookie sheet) until they are hot and ready to fill with a boiling hot brine. Then when everything is really hot (including the lids and seals heated separately), you pour the brine over the pickle slices, remove air bubbles, wipe the rims to make sure you have a good clean seal, pop the lids and rings on, and seal to fingertip tightness.

Once the lids and bands are on, invert the jars for 5 minutes, then turn right side up again. Let the jars cool on the counter (on a towel, to prevent breakage). You should hear the seals “pop” to indicate the jars have safely sealed, while they cool. If the jars do not seal properly, they must be refrigerated, as they cannot be stored safely for any length of time in a pantry.

**Then comes the hard part. You have to let the pickles “cure” for about 2 weeks before you open the jar and taste them. IT IS WORTH THE WAIT! Trust me.

NOTE: **This old-fashioned process (above) has worked on every jar I’ve made of these pickles. HOWEVER,  if you wish to can the pickles using a water bath process (which is the safest, most current and recommended process for canning safety), see below.

Canning The Garlic Dill Pickles In A Water Bath Canner

For the most current and recommended method to safely can these pickles, follow USDA recommended guidelines. Pint jars of the garlic dill pickles are filled, leaving 1/2″ headspace, air bubbles are removed, rims cleaned, etc. The jars should be processed in a hot water bath canner for 15 minutes.

Follow all current safe canning guidelines to prepare, jars, rings, and flat lids, if you will be canning these pickles in a water bath.

Jars of processed crunchy garlic dill pickles cooling down after processing.
I made long sandwich slices and round hamburger slices…

I made pickles (using both methods) this summer, and I’ve already made several new batches as more of my cucumbers have ripened. I  keep any extra brine I had leftover (if I wasn’t making the full recipe) in the refrigerator and then use it within a couple weeks for a new batch.

 These pickles are really very easy to make, and I just KNOW you’re gonna love them. By the way, if you enjoy pickles, be sure to check out my recipe for delicious bread and butter pickles!

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↓↓ PRINTABLE RECIPE BELOW ↓↓

4 from 1 vote
Crunchy Garlic Dill Pickles
Prep Time
25 mins
Cook Time
15 mins
Total Time
40 mins
 

Make Garlic Dill Pickles the "old-fashioned way" or use more current way (water bath) to can a few jars of pickles with summer's bounty.

Category: Condiments
Cuisine: American
Keyword: garlic dill pickles
Servings: 6 pints
Calories Per Serving: 166 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 1/2 cup canning salt
  • 4 1/2 cups white vinegar
  • 8 cups water
  • 6 teaspoons minced garlic
  • 5 Tablespoons (approx.) dill seed (not dill weed, but dill seed)
  • enough pickling cucumbers to fill 6 pint canning jars (depending on size, approx.18-20)
Instructions
  1. Preheat oven to 250 degrees. Wash canning jars in hot, soapy water. Place the clean jars upside down onto a tea towel lined cookie sheet (with edges) in the oven to keep them hot.
  2. Place flat lid seals and rings in a small bowl. Set aside.
  3. Wash the cucumbers, slice a piece off of each end (stem and bottom) of the cucumber, and discard, then slice your cucumbers into spears, chips, or lengthwise into sandwich slices. Pack the pickle slices into the hot jars (be careful when removing hot jars. I recommend canning tongs to hold the jars securely). I find it helpful to turn the jar sideways and slip the sandwich slices in... it helps them to stand up better in the jar.
  4. Add a teaspoon of minced garlic and 3/4 Tablespoon of dill seeds to each jar.
  5. When jar is filled (I remove one jar at a time from oven), place filled jar back in oven while filling another jar. You want the jars to stay really hot so that when you add boiling brine, the jars will seal properly.
  6. In a large saucepan, heat the vinegar, canning salt and water to boiling, stirring to dissolve salt.
  7. While the vinegar/water/salt brine is coming to a boil, in a separate bowl pour some **almost to boiling** water (plain "not quite boiling" water, NOT the brine) over the canning lids and rings. Let them sit in the very hot water for 5 minutes to soften the rubber seals.
  8. Once brine is boiling, remove jars from oven (be sure to place hot jars on a tea towel to avoid breakage). Pour boiling liquid into each jar, filling to within 1/2 inch from top (pickles must be covered with brine). Remove the air bubbles in each jar by inserting a plastic knife or canning tool down the sides of each jar. Add more brine, if needed to cover pickles. Leave about 1/2 inch head space in jar. Quickly wipe the rims of each jar with a clean towel to make sure the rim is dry and clean. Place flat lid on, then screw down canning ring to finger tight. Immediately invert the jars on the towel. Let them sit for 5 minutes, then turn them right side up again. Listen for the clicking sound to know the jars have sealed.
  9. **If you want to water bath can the jars, once filled and jar lids and rings are tightened, place them in a water bath canner and process for 15 minutes, following USDA canning guidelines and manufacturer instructions for your canner..
  10. Once the jars are all processed and sealed, leave them alone on the tea towel to cool. As they cool, you should hear the "clicking sound" of the jars sealing while cooling. Once completely cooled and sealed properly, store them in a cool, dark pantry for two weeks (to let the brine fully incorporate into the pickles, then refrigerate jar and enjoy. You might want to label each jar with the date they will be "ready", so you will know when you can enjoy them!
Recipe Notes

From start to finish, the jars stay in the oven for about 20 minutes to make sure they are hot before adding the boiling brine. The last thing you want is to have the jar crack.
Once pickles have "cured" for two weeks and you are ready to bust into a jar of these, refrigerate the jar for several hours before opening...they are at their best cold!

Nutrition Facts
Crunchy Garlic Dill Pickles
Amount Per Serving (1 pint jar of pickles)
Calories 166 Calories from Fat 18
% Daily Value*
Fat 2g3%
Sodium 9454mg411%
Potassium 1309mg37%
Carbohydrates 24g8%
Fiber 7g29%
Sugar 12g13%
Protein 6g12%
Vitamin A 650IU13%
Vitamin C 31.5mg38%
Calcium 236mg24%
Iron 3.1mg17%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Make Garlic Dill Pickles the "old-fashioned way" or use more current way (water bath) to can a few jars of pickles with summer's bounty.

 

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