The Grateful Girl Cooks!

20
Jun
2023

Garlic Lime Baked Salmon

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Garlic Lime Baked Salmon is simple to make, and tastes amazing! Only 5 minutes prep is needed before baking this flavorful, low-calorie dish.

If you’re looking for a delicious, low-calorie dinner that only takes a few minutes to pull together, I think you’ll love this recipe for garlic lime baked salmon!

This meal is perfect for those days when you’re too tired from work or school to expend a lot of energy trying to come up with dinner! The prep time is minimal (about 5 minutes), and then into the oven goes the salmon. Whoo Hoo!

A big resounding plus is how delicious this simple meal really is… we could eat it over and over, because it tastes so good.

Pair the garlic lime baked salmon with a favorite side dish, and you’ve got a great meal in under 30 minutes. Here’s how to make it.

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

Prepare And Season The Salmon

Preheat your oven to 400°F. (204° C.) before beginning. Prep takes only a few minutes, so to save time, you will that oven preheated and ready to go!

For this recipe, you will need two skinless salmon fillets, approximately 4 ounces each. Pat the salmon dry using paper towels to blot the moisture.

Place a layer of parchment paper onto a baking sheet, then place the salmon fillets on top. Lightly sprinkle Cajun seasoning mix on the top surface only, then set the pan aside.

Make The Garlic Lime Baking Sauce

For the garlic lime sauce that will bake on top of the salmon, you will need fresh lime juice (and the zest from the peel). You will also use minced garlic, extra virgin olive oil and fresh chopped parsley.

Mix the lime juice, lime zest, minced garlic, olive oil and chopped parsley together in a medium sized bowl. Stir until these ingredients are fully combined.

NOTE: Lime zest is the outer green peel of the lime, grated very finely using a microplane or the very tiny holes in a box grater. The lime peel contains oils which are released, and provide amazing flavor. Be careful to only grate the GREEN peel, NOT the white inner part. The white part of the inner peel is bitter, and you do not want that!

Bake The Salmon

Spoon the sauce evenly over the two salmon fillets, spreading the ingredients evenly, and dividing the mixture between the two pieces of fish. Use all of the sauce!

Bake in a preheated 400°F (204°C) oven for 18-20 minutes, or until the salmon is cooked through and flakes easily.

Since oven temperatures can fluctuate with different models, I suggest checking on the fish at about the 17 minute mark, to check for doneness. When done, remove the garlic lime baked salmon from the oven.

Serve The Garlic Lime Baked Salmon

Serve the garlic lime baked salmon while hot. Transfer the fillets to individual plates, and garnish with more chopped parsley and/or a couple of lime wedges (to squeeze juice over the fish).

These are optional garnishes, of course, but really add to the color, flavor, and presentation of the finished dish. I don’t think you will regret adding these ingredients, ESPECIALLY the lime wedges.

Serve the fish with a couple of your favorite side dishes, and enjoy this delicious garlic lime baked salmon!

I hope you have the opportunity to try this yummy recipe, and hope you will enjoy it as much as we do. It is such an easy main dish to make, and it really does taste great!

Thanks for stopping by, and please come back again soon. Take care, may God bless you, and have a wonderful day!

Looking For More SALMON Recipes?

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

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1^st and 15^th) with lots of recipes, tips, etc..
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Recipe adapted from: New Life Promise-Live Smart Online Edition, Volume 10, page 32, by Isabel D. Price.

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0 from 0 votes

Garlic Lime Baked Salmon

Prep Time

5 mins

Cook Time

18 mins

Total Time

23 mins

Garlic Lime Baked Salmon is simple to make, and tastes amazing! Only 5 minutes prep is needed before baking this flavorful, low-calorie dish.

Category: Entree

Cuisine: American

Keyword: garlic lime baked salmon

Servings: 2 fillets

Calories Per Serving: 203 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

½ pound skinless salmon fillets (2 fillets) approx. 4 oz. per fillet
½ teaspoon creole seasoning to sprinkle lightly on fish
2 teaspoons fresh lime juice
1 teaspoon lime zest
1½ cloves garlic minced
2 teaspoons extra virgin olive oil
2 teaspoons chopped fresh parsley

Optional: additional chopped parsley and/or lime wedges for garnish

US Customary - Metric

Instructions

Preheat oven to 400°F. (204° C.) before beginning. Prep time is minimal, so preheating oven will save time. Lay piece of parchment paper on baking sheet.
Pat salmon fillets dry using paper towels, then place fillets on prepared baking sheet. Lightly sprinkle top of fish with Creole seasoning; set pan aside.
Mix the lime juice, lime zest, minced garlic, olive oil and chopped parsley together in a medium sized bowl. Stir until fully combined.
Spoon sauce evenly over salmon fillets, spreading evenly, and dividing mixture between both pieces. Use all of the sauce.
Bake at 400°F (204°C) oven for 18-20 minutes, or until salmon is cooked through and flakes easily. When done, remove pan from the oven.
Transfer salmon fillets to individual plates. OPTIONAL: Garnish with additional chopped parsley and/or a couple lime wedges (to squeeze juice on salmon). Serve immediately, and enjoy!

Nutrition Facts

Garlic Lime Baked Salmon

Amount Per Serving (1 fillet (4 oz.))

Calories 203 Calories from Fat 99

% Daily Value*

Fat 11g17%

Saturated Fat 2g13%

Polyunsaturated Fat 3g

Monounsaturated Fat 5g

Cholesterol 62mg21%

Sodium 51mg2%

Potassium 582mg17%

Carbohydrates 2g1%

Fiber 0.2g1%

Sugar 0.2g0%

Protein 23g46%

Vitamin A 265IU5%

Vitamin C 3mg4%

Calcium 20mg2%

Iron 1mg6%

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

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16
Jun
2023

Chocolate Covered Strawberries

categories: Chocolate, Desserts

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Chocolate Covered Strawberries are EASY to make, decadent treats which can be enjoyed any time! They are made using only 3 ingredients.

I’ve been making chocolate covered strawberries for many, many years now (over 20), and never get tired of them! What tastes better than a huge, juicy, fresh strawberry coated in chocolate?

Whether you want to serve chocolate covered strawberries at a fancy brunch, or just have them around for a nice treat, they are DELICIOUS!

True Story

When we were cruising to Alaska a few years ago, we ran into the Director of Restaurant Operations (whom I had met previously on a food galley tour and food demo on another cruise).

After we visited with him, he secretly had a plate of chocolate covered strawberries delivered to us as a surprise. They were waiting for us when we returned to our room. Wasn’t that nice?

Here’s a photo I took of a few of the strawberries we received, after we ate a few and shared the rest with our family.

They were delicious and were such a wonderful, unexpected treat! This was a very kind and generous gift from this very busy professional, to us.

Guess what? To be honest, I feel my homemade chocolate covered strawberries are just as delicious as those that were made by the team of culinary pros!

So… I want to share with you how I make chocolate covered strawberries. They are quite simple to make, but look fabulous when served at a party, holiday, or brunch. They are usually one of the first treats to disappear, too! Here’s how to make them.

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

Large, Fresh Strawberries!

For the best chocolate covered strawberries, you will want to have large, fresh strawberries. The bigger the better, as far as I am concerned.

Gently rinse the strawberries in a colander, but be sure to leave the green leaves/stem on the strawberries. This recipe is written to fully coat one dozen large strawberries with chocolate.

DRY, DRY, DRY Those Strawberries!

Now… here’s the most important part. DRY the strawberries really, really well. I gently place them on paper towels after rinsing and let them air dry for a few minutes.

Then I hand dry each strawberry (GENTLY) between layers of paper towels. Water and chocolate are NOT friends, so take the time to do this right!

It is vitally important the strawberries be absolutely dry before decorating them, so the chocolate will adhere, and won’t “seize up” from the water droplets.

Prepare The Chocolate For Dipping

I use the microwave to melt the chocolate for the strawberries (easy!). A little bit of vegetable shortening is also added, which smooths out the chocolate, and allows for a nice firm, shiny finish on the strawberries.

Place chocolate chips (we prefer semi-sweet) and vegetable shortening in a microwave-safe bowl. Place the bowl in the microwave and heat on High power for 45 seconds.

Remove the bowl and stir the mixture as much as possible. Put it back in the microwave for 30 more seconds, remove and stir again.

Continue this process in 30 second increments until the chocolate and shortening are melted, smooth and lump-free. Now you’re ready to dip the strawberries.

Dipping The Strawberries

Cover a baking sheet with wax paper. Take the DRY strawberries, one at a time, and dip them in the hot, melted chocolate, rotating them to cover. Gently hold the strawberry by the green leaves to do this.

If necessary, use a spoon to add chocolate to the strawberry, covering all sides of the berry. Let the excess chocolate drip back into the bowl.

Carefully place the chocolate covered strawberry onto the wax paper-lined baking sheet. Repeat process with the remaining strawberries.

Do not move the strawberries once you place them on the wax paper, and make sure to leave space between each one.

If the chocolate firms up slightly as it cools, place it back in the microwave for about 20 seconds, then stir it again.

Decorate The Chocolate Covered Strawberries

Once the chocolate has firmed up, they can be eaten, as is. HOWEVER I enthusiastically recommend decorating them to look a bit more fancy, and chilling them before serving!

Make sure the chocolate is smooth again before using it to decorate. Use a fork to decoratively drizzle melted chocolate over the top of the strawberries.

Do not move the strawberries while decorating them. Instead, drizzle the chocolate over them right where they are on the wax paper.

You can use melted white chocolate (if desired, for contrast), or use the remaining chocolate in the bowl.

TIP: If you will be using colorful sprinkles, drizzle a strawberry (one at a time) with chocolate. IMMEDIATELY add the sprinkles while the chocolate is still “wet”, so they will adhere.

Chill, Then ENJOY Chocolate Covered Strawberries

Place the decorated chocolate covered strawberries (still on baking sheet) in a refrigerator to chill for an hour or so.

Once chilled, they should be absolutely perfect for serving! The chocolate covering should be firm and ready to go.

Carefully transfer the chocolate covered strawberries to a serving platter, serve, and enjoy these delicious treats.

Here you can see one of the chocolate covered strawberries sliced in half. Notice that the chocolate coating remains firm, even after cutting! That’s what you want!

If you have any leftovers after serving (not sure you will, though), you can safely refrigerate them for 1-2 more days.

That’s it! See how easy it is to make these wonderful desserts? I hope you have the opportunity to make these for a special occasion, or as a unique dessert for family and/or friends!

Thank you for stopping by, and I invite you to come back soon for more family-friendly recipes. Take care, may God bless you, and have a GREAT day!

Looking For More CHOCOLATE DESSERT Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have some really delicious desserts you may enjoy that feature chocolate, including:

Want More Recipes? Get My FREE Newsletter!

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

There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
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0 from 0 votes

Chocolate Covered Strawberries

Prep Time

30 mins

Cook Time

0 mins

Refrigeration Time (inactive prep)

1 hr

Total Time

1 hr 30 mins

Chocolate Covered Strawberries are EASY to make, decadent treats which can be enjoyed any time! They are made using only 3 ingredients.

Category: Dessert

Cuisine: All Cuisines

Keyword: chocolate covered strawberries

Servings: 12 large strawberries

Calories Per Serving: 114 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

12 large strawberries (fresh)
1 cup semi-sweet chocolate chips
2 Tablespoons vegetable shortening
colored sprinkles (if using)

US Customary - Metric

Instructions

Cover a baking sheet with wax paper.
Gently rinse strawberries in a colander. Leave green leaves/stem attached. DRY strawberries really well. Place on paper towels after rinsing; let air dry a few minutes. Gently dry each strawberry between paper towels. It is vitally important the strawberries be absolutely dry so chocolate adheres, and won't "seize up".
Place chocolate chips and vegetable shortening in microwave-safe bowl. Place bowl in microwave; heat on High for 45 seconds. Remove bowl and stir mixture as much as possible. Put bowl back in microwave for 30 more seconds on High, remove and stir again. Continue in 30 second increments until chocolate and shortening are melted, smooth and lump-free.
Take DRY strawberries, one at a time, holding them carefully by the green leaves. Dip them in melted chocolate, rotating to cover all sides. If necessary, use a spoon to add chocolate to the strawberry to cover all sides. Let excess chocolate drip back into bowl.
Carefully place chocolate covered strawberry onto wax paper-lined baking sheet. Repeat process with remaining strawberries. Don't move strawberries once on the wax paper; leave space between each one. If melted chocolate in bowl firms up as it cools, place back in the microwave for about 20 seconds; stir it again.
Let chocolate on the strawberries firm up before decorating. Make sure remaining chocolate in bowl is warm and smooth again before using it to decorate. Use a fork to decoratively drizzle melted chocolate over the top of the strawberries. Do not move strawberries while decorating. Drizzle chocolate over them right where they are on the wax paper. TIP: If using colorful sprinkles, drizzle a strawberry (one at a time) with chocolate. IMMEDIATELY add sprinkles while chocolate is still "wet", so they adhere.
Place baking sheet with strawberries in the refrigerator. Chill for at least 1 hour before transferring to a serving platter. Serve, and enjoy! Any leftovers can be stored in refrigerator for 1-2 days.

Nutrition Facts

Chocolate Covered Strawberries

Amount Per Serving (1 chocolate covered strawberry)

Calories 114 Calories from Fat 72

% Daily Value*

Fat 8g12%

Saturated Fat 4g25%

Trans Fat 0.3g

Polyunsaturated Fat 1g

Monounsaturated Fat 3g

Cholesterol 1mg0%

Sodium 2mg0%

Potassium 126mg4%

Carbohydrates 10g3%

Fiber 2g8%

Sugar 7g8%

Protein 1g2%

Vitamin A 11IU0%

Vitamin C 16mg19%

Calcium 14mg1%

Iron 1mg6%

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

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13
Jun
2023

Thousand Island Salad Dressing

categories: Sauces and Dressings

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Homemade Thousand Island Salad Dressing is a cinch to make in only 5 minutes! Use it on your favorite green salads, hamburgers or patty melts!

Today I’m going to share with you how simple it is to make homemade salad dressing in a few minutes, in the comfort of your own home. Simple and delicious is my favorite kind of recipe!

I have quite a few homemade salad dressing recipes here on my blog, and always enjoy learning how to make them from scratch, at home.

Thousand Island Salad Dressing is a cinch to make, and uses fairly “common” kitchen ingredients. This famous salad dressing is named after Thousand Islands, New York (apparently), where it is believed to have been first created.

If you’re interested in learning more about the origins of Thousand Island Salad Dressing, you can do so HERE. Let me show you how to make this delicious salad dressing, lickety-split!

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

Making Thousand Island Salad Dressing Is EASY!

The ingredients you need to make thousand island salad dressing are mayonnaise, sour cream, ketchup, sweet pickle relish, red onion, white vinegar, sugar, garlic, salt and pepper.

Measure, then place all ingredients except the salt and pepper into a medium-sized bowl, and stir until the salad dressing has been fully combined.

Season with salt and pepper to suit your personal taste (it doesn’t take too much- start with 1/8 teaspoon, then add more, as desired).

And just like that, you’ve made homemade thousand island salad dressing! See how easy that was? You’ll probably also notice that this salad dressing is fairly THICK.

Some people even add a hard-boiled egg to their dressing. I don’t care for it that way, but feel free to add a finely crumbled hard-boiled egg to the salad dressing if it makes you happy!

You may also notice that the ingredients in thousand island salad dressing are similar to those in Russian Salad Dressing. That’s true, but did you know Russian Dressing also has horseradish in it?

Check The Texture To Suit Your Preference

Check out the texture of the thousand island salad dressing. You may like it very thick, but if you’re like me, you prefer it a bit thinner in texture.

If desired, simply add a little bit of milk (in very small increments), and stir until the salad dressing reaches your desired consistency.

I typically add about 1-2 Tablespoons milk to mine to thin it slightly when I make it. This texture is completely YOUR CHOICE, of course.

Storing The Salad Dressing

Cover the bowl with plastic wrap and refrigerate the Thousand Island Salad Dressing at least 2-3 hours before serving, for best flavor.

You can also transfer the salad dressing to an airtight container before refrigerating, if you prefer. I usually store mine in a canning jar.

Thousand Island Salad Dressing can be stored safely in an airtight container in the refrigerator for up to 6-7 days. The recipe (as written) will yield about 1 cup of salad dressing, so it is fairly easy to use it up during that week.

Serve The Thousand Island Salad Dressing

After the thousand island salad dressing has been fully chilled, use it to top one of your favorite mixed green salads for added flavor!

The salad dressing is also a wonderful condiment which can be used on burgers or patty melts. It is delicious, spread on a grilled patty melt with caramelized onions.

Making thousand island salad dressing is so absolutely EASY, and I hope you have the opportunity to create this recipe. I think you’re going to really like it.

Thanks for taking the time to visit this website today, and I invite you to come back again soon. Take care, may God bless you, and have a GREAT day!

Looking For More SALAD DRESSING Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have a wonderful variety of homemade salad dressing recipes you may enjoy, including:

Want More Recipes? Get My FREE Newsletter!

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

There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
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Original recipe source (and with thanks to Lauren Allen) at: tastesbetterfromscratch.com/thousand-island-dressing

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0 from 0 votes

Thousand Island Salad Dressing

Prep Time

5 mins

Cook Time

0 mins

Total Time

5 mins

Homemade Thousand Island Salad Dressing is a cinch to make in only 5 minutes! Use it on your favorite green salads, hamburgers or patty melts!

Category: Salad Dressing

Cuisine: American

Keyword: thousand island salad dressing

Servings: 8 (2 T. per serving)

Calories Per Serving: 122 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

½ cup mayonnaise
¼ cup sour cream
3 Tablespoons ketchup
2 Tablespoons red onion finely diced
2 Tablespoons sweet pickle relish
1 Tablespoon white vinegar
2½ teaspoons granulated sugar
1 lg. clove garlic minced
*salt & pepper, to taste

US Customary - Metric

Instructions

Place all ingredients except salt and pepper in a medium bowl; stir until fully combined. Season with salt/pepper to taste (it doesn't take too much- start with ⅛ teaspoon, then add more, as desired). Stir until combined.
Check texture of the salad dressing. It is fairly thick. If you prefer it thinner, add small amount of milk (1-2 T. at a time). Add milk and stir until salad dressing reaches desired consistency.
Cover bowl with plastic wrap; refrigerate salad dressing at least 2-3 hours before serving, for best flavor. Serve, and enjoy on a favorite green salad or burger.
Store salad dressing in an airtight container in refrigerator up to 6-7 days.

Recipe Notes

NOTE: If interested in reducing the number of calories for this salad dressing, consider using light mayonnaise and/or light sour cream.

Nutrition Facts

Thousand Island Salad Dressing

Amount Per Serving (1 (2 Tablespoons))

Calories 122 Calories from Fat 99

% Daily Value*

Fat 11g17%

Saturated Fat 2g13%

Trans Fat 0.03g

Polyunsaturated Fat 6g

Monounsaturated Fat 3g

Cholesterol 8mg3%

Sodium 176mg8%

Potassium 39mg1%

Carbohydrates 5g2%

Fiber 0.1g0%

Sugar 4g4%

Protein 0.5g1%

Vitamin A 107IU2%

Vitamin C 1mg1%

Calcium 13mg1%

Iron 0.1mg1%

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

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10
Jun
2023

Easy Slow Cooker Pulled Pork

categories: Main Dishes, Pork

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Make Easy Slow Cooker Pulled Pork to use in many main dishes (5 minutes prep)! Great for BBQ sandwiches, tacos, enchiladas, burritos, etc.

Looking for a simple way to cook a lot of meat to use in various recipes? This recipe for easy slow cooker pulled pork may be just the recipe you’re looking for!

With as little as 5 minutes of hands-on prep time and a few common spices, you can have a large pork shoulder seasoned and cooking away in a slow cooker.

After it cooks all day, you will be left with tender pork, that can be EASILY shredded, to use in a variety of dishes. Here’s how to make easy slow cooker pulled pork.

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

Season The Pork

The ingredients I use to season the pork are salt, pepper, liquid smoke, garlic powder and onion powder. Mix the salt, pepper, garlic powder and onion powder in a small bowl. Do NOT add the liquid smoke or water at this point.

I use these very basic spices to season the pork, because once the meat is done cooking and shredded, it can be used for a variety of main dishes with different flavor combinations.

Before seasoning, pat the pork shoulder dry by blotting it on all sides with paper towels. Sprinkle this seasoning mix over the entire surface of the pork shoulder, then place the pork shoulder into a large slow cooker.

For this recipe I used a 7 pound pork butt, also known as pork shoulder or Boston pork butt. All these types of pork come from the SHOULDER of the pig.

Combine the liquid smoke and water in a small container, then pour it around the outside edges of the pork, onto the bottom of the slow cooker.

The liquid smoke will help flavor the meat with a semi-smoked flavor, which is helpful since we will not be cooking the pork on a smoker grill or BBQ. Liquid smoke can usually be found in most grocery stores, on the aisle with the BBQ sauces or condiments.

Time To Slow Cook The Seasoned Pork

Put the lid on the slow cooker, and then cook the pork for about 8 hours on LOW setting. Let it cook away while you got to work or do other things during the day.

After several hours you will begin to smell “good aromas” coming out of your slow cooker. No need to do anything else to the meat until it has finished slow cooking!

For this recipe, you will want the finished pork to have an internal temperature of 200°F (or 93.33°C) This higher internal temperature will ensure the pork becomes VERY tender, which is what you want for easily shredding the meat.

NOTE: If using a slightly smaller or larger pork shoulder, you may need to adjust the cooking time slightly.

What To Do When It Is Finished Cooking

Once the pork has cooked the full time, and reaches an internal temperature of 200°F. (or 93.33°C), unplug or turn off the slow cooker.

Let the pork rest (still covered in the slow cooker) for about 30 minutes. After it has rested, transfer the pork to a large bowl for shredding.

Remove the bone from the pork. It should come off easily, with no problem at all. Don’t forget to also save the juice that remains in the slow cooker, okay? Okay.

Shredding The Tender Cooked Pork

The easiest way I have found to shred the meat is to use two forks. The meat should be so tender that you can EASILY pull the meat off using them.

Continue shredding until all of the easy slow cooker pulled pork has been shredded. You should end up with a large pile of pulled pork.

After the bone is removed (and accounting for shrinkage while cooking, I usually will end up with somewhere between 5-6 pounds of pulled pork.

The next thing I do is to ladle some of the juices from the slow cooker into the shredded pork. Pour it through a strainer to help filter out any pieces of fat, etc. that might be hanging out in the juices.

By adding some (not all!) of the liquid back into the pulled pork, it ensures the meat will absorb some of the liquid and not be dry. The juices also adds back in some more flavor, too!

Toss the pulled pork with the liquids to combine, adding more juices as you feel are necessary for “juicy pork”. Once the easy slow cooker shredded pork has cooled, it can be divided into freezer bags and stored for future meals.

What Can Easy Slow Cooker Pulled Pork Be Used For?

There are a LOT of uses for this delicious pulled pork. Some of our favorite ways to use shredded pork is in burritos, tacos, enchiladas and tamales, adding additional Mexican seasonings, as desired.

Another of our favorite ways to use pulled pork is to add BBQ sauce and make BBQ pork sandwiches. There are many ways available to enjoy it. YUM!

Storing The Pulled Pork For Other Meals

I always save enough easy slow cooker pulled pork for a meal I make the same night as I cook the pork. All the extra shredded pork is divided into freezer storage bags, with about a pound of meat in each one.

This is really convenient, because the next time I want to use pulled pork for another meal, all I have to do is thaw the package out, then use as I wish!

It is a real timesaver to do this, and the pulled pork will store safely for several months in our freezer. Since it is not difficult to prepare the shredded pork, it comes in handy a month or two later when I want to use pulled pork again for a meal. WIN-WIN!

Looking For More PORK Recipes?

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

Want More Recipes? Get My FREE Newsletter!

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

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

Find Me On Social Media:

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

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Easy Slow Cooker Pulled Pork

Prep Time

5 mins

Cook Time

8 hrs

Resting Time (cooling)

30 mins

Total Time

8 hrs 35 mins

Make Easy Slow Cooker Pulled Pork to use in many main dishes (5 minutes prep)! Great for BBQ sandwiches, tacos, enchiladas, burritos, etc.

Category: Main Dishes

Cuisine: All Cuisines

Keyword: slow cooker, pulled pork

Servings: 19 (appro. 4 ounces per serving)

Calories Per Serving: 131 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

7 pounds pork shoulder (or Boston butt roast) bone-in
2 teaspoons salt
2 teaspoons black pepper
1½ teaspoons garlic powder
1½ teaspoons onion powder
1½ Tablespoons liquid smoke
½ cup water

US Customary - Metric

Instructions

Pat the pork shoulder dry by blotting it on all sides with paper towels.
Combine salt, pepper, garlic powder and onion powder in a small bowl. Sprinkle the spices over entire surface of the meat. Put seasoned pork in a large slow cooker. Combine liquid smoke and water in a small container, then pour it around outside edges of the pork, onto the bottom of the slow cooker.
Cook on LOW heat for 8 hours. The finished pork should reach an internal temperature of 200°F. (or 93.33℃) for easiest shredding. Turn off slow cooker; let pork rest for 30 minutes (still covered in slow cooker). NOTE: If using a slightly smaller or larger pork shoulder, you may need to adjust cooking time slightly.
Remove bone from pork. It should come off easily. Transfer pork to a large bowl (reserving juice left in slow cooker). Shred the meat using two forks. The meat should be so tender you can EASILY shred it. Continue shredding until all pork has been shredded.
Ladle some of the juices from slow cooker into the shredded pork. Pour it through a strainer to filter out any pieces of fat, etc that might be present By adding some (not all!) of the liquid back into the pulled pork, it ensures the meat will absorb some of liquid and not be dry. Juices also adds more flavor, too!Toss the pulled pork with the liquids to combine, Use in your favorite dishes. Enjoy!
To store in freezer: let meat fully cool. Divide into freezer storage bags, and freeze up to several months. To use, thaw fully; add to favorite main dish recipes

Recipe Notes

Caloric estimate/calculation was made using 6 pounds of cooked, shredded pork, because the 7 pound pork used will reduce in volume when cooked, and also weigh less after the bone has been removed.

Nutrition Facts

Easy Slow Cooker Pulled Pork

Amount Per Serving (1 (approximately 4 oz.))

Calories 131 Calories from Fat 54

% Daily Value*

Fat 6g9%

Saturated Fat 2g13%

Polyunsaturated Fat 1g

Monounsaturated Fat 3g

Cholesterol 59mg20%

Sodium 314mg14%

Potassium 305mg9%

Carbohydrates 0.4g0%

Fiber 0.1g0%

Sugar 0.02g0%

Protein 17g34%

Vitamin A 6IU0%

Vitamin C 1mg1%

Calcium 14mg1%

Iron 1mg6%

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

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06
Jun
2023

Cranberry Pecan Curried Rice

categories: Side Dishes

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Cranberry Pecan Curried Rice is a flavorful dish that’s easy to make! Recipe yields 4 servings and is a delicious side dish for many entrees.

If you’re looking for a delicious, flavor-packed side dish to accompany a favorite meal, may I suggest you try cranberry pecan curried rice?

I found the original recipe online, and made only a couple very slight changes to suit our taste and needs. Let me tell you- it’s yummy!

From start to finish, this recipe takes only about 30-35 minutes, and is really easy to prepare! The rice is flavored with onion, garlic, butter, chicken broth, dried cranberries and toasted pecans, and seasoned with curry powder, ground ginger, salt and pepper.

These ingredients combine wonderfully, and create a simply fantastic tasting rice side dish! Here’s how to make cranberry pecan curried rice:

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

Cook The Rice

Bring chicken broth and butter to a boil in a large saucepan over medium heat. Add rice to the broth, and stir to combine these ingredients. Now bring the liquid in the pan back to a boil again.

Once boiling, turn the heat down to a low simmer, and cover the pan. Let the rice cook (covered) without disturbing it, for about 20 minutes. When done, remove the pan from the heat.

While The Rice Cooks…

Use the time the rice is cooking to finish the rest of the recipe. Measure oil into a large (separate) saucepan, and heat it on Medium.

Once hot, add chopped onions, and stir to combine. Cook the onions, stirring often, for 5-6 minutes. When done, the onions should be tender, translucent, and very lightly browned.

Stir chopped pecans and minced garlic into the onion mixture, and let them cook for 2 more minutes on medium heat. Stir this often, so you don’t burn the garlic!

Now For The Spices…

Stir curry powder, ground ginger, salt and black pepper into the onion and pecan mixture in the pan. It smells fantastic right at this point, when those aromatic spices hit the hot pan.

The rice should be finished cooking right around this time. Once done, remove the pan from the heat, use a fork to fluff the rice, then add the hot rice to the saucepan with the onion mixture.

Stir everything together, until the spices and other ingredients are well combined with the hot rice. Now you’re ready for the final step!

Final Step

The last step is to add dried cranberries and chopped, fresh parsley into the hot spiced rice! This gives the rice a pop of color, too.

Give the rice a good stir until everything is combined. Now this yummy cranberry pecan curried rice is hot, and ready to be served and enjoyed.

Serve The Cranberry Pecan Curried Rice

Transfer the cranberry pecan curried rice onto a serving plate or into a serving bowl. Garnish the top with sprigs of fresh parsley, if desired, and serve!

The rice has WONDERFUL flavor, thanks to the warming spices of curry powder and ground ginger. When I made this dish the first time, I couldn’t stay out of it, because it is SO GOOD!

Every bite of the cranberry pecan curried rice is packed with warm flavors, and I think you’ll love it! The rice pairs well with many different meat dishes.

We enjoy it with shrimp kabobs, but it’s a great accompaniment for chicken, beef, pork and other seafood dishes, as well. It is so versatile, and is really quite simple to prepare.

I’m confident you, your family members and other dinner guests will really enjoy this dish! The recipe can be doubled or tripled to suit your needs, too!

Cranberry pecan curried rice can be a simple weeknight side dish, or you can go all out and serve it for holidays like Christmas or Thanksgiving! YUM!

I hope you have the chance to try this no-fuss recipe for cranberry pecan curried rice, because it is truly delicious! It’s a very versatile side dish that will pair well with lots of main dishes.

Thanks for stopping by, and I invite you to come back again soon for more family-friendly recipes. Take care, may God bless you, and have a GREAT day!

Looking For More RICE SIDE DISH Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have a wonderful variety of side dishes featuring rice you might want to check out, including:

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Original recipe source, (and with thanks to Jillian Wade) at: foodfolksandfun.net/cranberry-pecan-curry-rice/

↓↓ PRINTABLE RECIPE BELOW ↓↓

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Cranberry Pecan Curried Rice

Prep Time

10 mins

Cook Time

25 mins

Total Time

35 mins

Cranberry Pecan Curried Rice is a flavorful dish that's easy to make! Recipe yields 4 servings and is a delicious side dish for many entrees.

Category: Side Dish

Cuisine: All Cuisines

Keyword: cranberry pecan curried rice

Servings: 4 servings

Calories Per Serving: 327 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1¾ cups chicken broth
1 cup Basmati rice or long grain white rice
½ Tablespoon butter
1 Tablespoon olive oil
½ medium yellow onion peeled, diced
2 large garlic cloves minced
⅓ cup chopped pecans
2½ Tablespoons water
1 Tablespoon curry powder
1 teaspoon ground ginger
¼ teaspoon salt
⅛ teaspoon black pepper
⅓ cup dried cranberries
1 Tablespoon chopped fresh parsley (+ more for garnish, if desired)

US Customary - Metric

Instructions

Bring chicken broth and butter to a boil in a large saucepan over Medium heat. Add rice; stir to combine. Bring liquid back to a boil again, then reduce heat to a low simmer; cover pan. Cook rice (covered) for about 20 minutes. When done, remove pan from heat.
While rice cooks, heat oil on Medium heat in a separate large saucepan on Medium. Once hot, add onions; stir to combine. Cook onions, stirring often, for 5-6 minutes. Onions should become tender, translucent, and very lightly browned.
Stir pecans and garlic into onion mixture; cook 2 minutes on Medium heat, stirring often to not burn the garlic. Add curry powder, ginger, salt and pepper to pan; stir to combine.
Once rice is done cooking, remove pan from heat. Use a fork to fluff the rice, then stir hot rice into the onion mixture. Add dried cranberries and chopped, fresh parsley to hot rice; stir to fully combine all ingredients.
Transfer rice to serving dish. Top with more parsley, if desired. Serve and enjoy!

Nutrition Facts

Cranberry Pecan Curried Rice

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

Calories 327 Calories from Fat 108

% Daily Value*

Fat 12g18%

Saturated Fat 2g13%

Trans Fat 0.1g

Polyunsaturated Fat 3g

Monounsaturated Fat 7g

Cholesterol 6mg2%

Sodium 544mg24%

Potassium 177mg5%

Carbohydrates 50g17%

Fiber 3g13%

Sugar 9g10%

Protein 5g10%

Vitamin A 151IU3%

Vitamin C 3mg4%

Calcium 40mg4%

Iron 1mg6%

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

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03
Jun
2023

Strawberry Oatmeal Pancakes

categories: Breakfast

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Strawberry Oatmeal Pancakes are an easy to make, yummy breakfast! Chopped fresh strawberries, brown sugar and cinnamon provide GREAT flavor!

Years ago I found a recipe for oatmeal pancakes in an old cookbook I had. Over the years I never tried that particular recipe, and truthfully almost forgot about it.

Years later I came upon the original recipe and decided to play around with the ingredients a bit, and add fresh strawberries to the batter, for a different taste!

This recipe is the result, and I think these strawberry oatmeal pancakes taste great. They are simple to make, and have a wonderful flavor I believe you’ll enjoy.

The recipe (as written) will yield approximately 10 strawberry oatmeal pancakes. Here’s how to make them.

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

Soak The Oats

Measure old fashioned oats into a medium sized bowl. Pour milk over the oats, then give them a quick stir. Let the oats soak in the milk for 10 minutes.

Make The Pancake Batter

After the oats have finished soaking, it’s time to make the pancake batter. In a small bowl, sift together flour, brown sugar, salt, cinnamon, and baking powder.

Pour these sifted dry ingredients into the bowl with the soaked oats and milk, and stir only until the ingredients are combined.

Stir a lightly beaten egg and oil into the batter until they’ve been incorporated (don’t overmix). If you feel the batter is too thin, stir in a Tablespoon or two more of the flour.

Add chopped strawberries to the batter, and gently fold them in, until they’re combined. Now you’re ready to make strawberry oatmeal pancakes!

Let’s Make Some Pancakes!

Prepare a griddle or large skillet by brushing it with cooking oil and heating it. Once the griddle or skillet is hot, pour 1/4 cup of batter onto the hot surface for each pancake.

Let the pancakes cook on medium heat, until they’re lightly browned on the bottom. Bubbles will also form around the edges of the pancakes and the top will be slightly set.

Carefully flip the pancakes over with a spatula, and cook until the other side has browned and the pancakes are cooked all the way through.

Repeat this process with the remaining batter. You should have enough of the batter to make about 10 pancakes.

Serve The Strawberry Oatmeal Pancakes

Transfer the strawberry oatmeal pancakes to a serving platter or to individual plates. Garnish each plate with a couple ripe strawberries for a pop of color, if desired.

Top the pancakes with a bit of softened butter, and drizzle the pancakes with syrup. Serve immediately while still hot, and ENJOY!

You can see the little pieces of strawberries inside the pancakes. YUM!

This is such a simple recipe for delicious pancakes! I hope you have the opportunity to make them, and trust you and those you love will enjoy this dish.

Thanks for stopping by, and I invite you to come back soon for more family-friendly recipes. Take care, may God bless you, and have a GREAT day!

Looking For More PANCAKE Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have some wonderful pancake recipes to check out, including:

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I publish a newsletter 2 times per month (1^st and 15^th) with lots of recipes, tips, etc..
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Recipe adapted from: “Country Cooking Made Easy” (orig. recipe by Judy Wuest), page 54, published by Firefly Books, 2013

↓↓ PRINTABLE RECIPE BELOW ↓↓

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Strawberry Oatmeal Pancakes

Prep Time

10 mins

Cook Time

5 mins

Total Time

15 mins

Strawberry Oatmeal Pancakes are an easy to make, yummy breakfast! Chopped fresh strawberries, brown sugar and cinnamon provide GREAT flavor!

Category: Breakfast, Brunch

Cuisine: American

Keyword: strawberry oatmeal pancakes

Servings: 10 pancakes (approx.)

Calories Per Serving: 109 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1 cup old fashioned oats
1¼ cups milk
½ cup all purpose flour + more, if needed to thicken batter
1½ Tablespoons brown sugar light or dark
¾ Tablespoon baking powder
½ teaspoon cinnamon
½ teaspoon salt
1 large egg lightly beaten
2 Tablespoons vegetable oil or other neutral oil
¾ cup chopped fresh strawberries

US Customary - Metric

Instructions

Measure oats into medium bowl. Add milk; stir. Let oats soak for 10 minutes.
Sift flour, brown sugar, cinnamon, salt and baking powder together in small bowl. Pour into bowl with soaked oats and milk. Stir only until combined. Add egg and oil to batter until incorporated (don't overmix). If batter is too thin, stir in 1-2 T. more flour. Add chopped strawberries; gently fold them in, until combined.
Prepare griddle or large skillet by brushing it with cooking oil. Heat griddle on medium-high (electric skillet=375℉). Once griddle is hot, pour 1/4 cup of batter onto hot surface for each pancake. Cook pancakes on medium-high heat until lightly browned on the bottom. Bubbles will form around edges of pancakes; top will be slightly set. Carefully flip pancakes over with a spatula; cook until other side has browned/pancakes are cooked through. Repeat with remaining batter.
Transfer pancakes to plates. Serve with butter and pancake syrup. Enjoy!

Nutrition Facts

Strawberry Oatmeal Pancakes

Amount Per Serving (1 pancake)

Calories 109 Calories from Fat 36

% Daily Value*

Fat 4g6%

Saturated Fat 1g6%

Trans Fat 0.02g

Polyunsaturated Fat 2g

Monounsaturated Fat 1g

Cholesterol 20mg7%

Sodium 137mg6%

Potassium 200mg6%

Carbohydrates 15g5%

Fiber 1g4%

Sugar 4g4%

Protein 3g6%

Vitamin A 86IU2%

Vitamin C 6mg7%

Calcium 88mg9%

Iron 1mg6%

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

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30
May
2023

Turkey Veggie Stir Fry

categories: Main Dishes, Turkey

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Turkey Veggie Stir Fry is an easy, low-fat meal, using ground turkey and veggies cooked in an Asian sauce, then served on top of white rice.

If you’re looking for a recipe for a low-calorie but great tasting main dish, may I suggest this turkey veggie stir fry? I think you will really enjoy it!

Occasionally I love reading through my cookbooks (I collect them) to find new ideas or recipes I have overlooked in the past. This recipe came from one of my older WW cookbooks from about 5 years ago.

The recipe sounded interesting to me, so I made it, and was pleasantly surprised at the results! This dish has ground turkey breast and several veggies in a delicious sauce, served on a bed of rice.

Turkey Veggie Stir Fry is a filling, colorful, healthy and hearty meal! Here’s how to make it.

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

First Step – Cook Rice And Prep The Veggies!

TIP: Start the rice cooking (stovetop or rice cooker) before starting the recipe, so it is fully cooked and HOT when this dish is ready to be served.

It is helpful to prep the “add-in” veggies before beginning to cook this dish. That way, they’re ready to go as you make this dish, allowing you to make this meal in less time.

Thaw the frozen peas while you chop, mince or dice green onions, carrots, red bell peppers, garlic, fresh ginger, and cilantro. Once this step is done, you’re ready to go!

Cook Some Veggies

Heat 2 teaspoons of canola oil in a large skillet using Medium-High heat. When the oil is hot (but not smoking), stir in the diced red bell peppers and carrots.

Cook the bell peppers and carrots for 3 minutes, stirring often, until they have softened slightly in texture.

Stir in fresh grated ginger and minced garlic, and cook, stirring constantly for 30 seconds (don’t burn the garlic!)

Cook The Ground Turkey

Add the ground turkey to the skillet and cook it on Medium-High heat, until the meat is fully cooked through and no longer pink in color. This will take about 4-5 minutes.

As the ground turkey cooks, break the meat up into small bite-sized pieces using a spoon, spatula or fork.

Add More Veggies To The Stir Fry

Once the ground turkey is fully cooked (and no longer pink), stir in the chopped scallions (green onions) until combined.

Cook everything, stirring often, for about 1 minute, or until the green onions have slightly softened.

Add the peas, soy sauce, sesame oil, salt, and red pepper flakes to the rest of the ingredients in the skillet.

Continue to cook the turkey veggie stir fry for 2 minutes, or until the peas are heated through with the rest of the ingredients.

Transfer the skillet OFF of the heat, and immediately stir in chopped cilantro until it has been incorporated into the dish. Serve immediately.

Time To Serve The Turkey Veggie Stir Fry

Now it’s time to enjoy this delicious turkey veggie stir fry! The recipe makes enough for 4 main dish servings.

For each serving, place half a cup of hot cooked rice on a plate (or in a bowl), then top with about 1½ cups of the turkey and veggie mixture.

Sprinkle each portion with sesame seeds. Serve while hot, and enjoy this tasty, filling, low-calorie, and healthy meal.

I hope you have the opportunity to try this simple recipe for turkey veggie stir fry! We enjoy it, and trust you will, as well.

Thanks for stopping by, and I invite you to come back again soon for more family-friendly recipes. Take care, may God bless you, and have a GREAT day!

Looking For More TURKEY 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 turkey recipes to choose from, including:

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1^st and 15^th) with lots of recipes, tips, etc..
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Original recipe source: “The Essential WW Freestyle Cookbook”, page 49, published in 2018 by Weight Watchers, Int’l., Inc.

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Turkey Veggie Stir Fry

Prep Time

13 mins

Cook Time

12 mins

Total Time

25 mins

Turkey Veggie Stir Fry is an easy, low-fat meal, using ground turkey and veggies cooked in an Asian sauce, then served on top of white rice.

Category: Main Dish

Cuisine: American

Keyword: turkey veggie stir fry

Servings: 4 (each serving is ½ C. rice + 1½ C. turkey/veggies)

Calories Per Serving: 308 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

2 teaspoons canola oil
1 medium red bell pepper seeded, diced
1 large carrot peeled, diced
2 cloves garlic minced
1 Tablespoon fresh ginger peeled, finely grated
1 pound ground skinless turkey breast
4 scallions (green onions) thinly sliced (white and green parts)
1 cup frozen green peas thawed
2 Tablespoons soy sauce (low-sodium, if available)
2 teaspoons dark sesame oil
¼ teaspoon salt
⅛ teaspoon red chili pepper flakes
¼ cup chopped fresh cilantro
1½ cups hot cooked white rice
1 Tablespoon sesame seeds lightly toasted, if desired

US Customary - Metric

Instructions

Heat canola oil on Medium-High in a large skillet. When oil is hot (but not smoking), stir in red bell peppers and carrots. Cook for 3 minutes, stirring often, until they've softened slightly. Stir in ginger and garlic; cook, stirring constantly for 30 seconds (don't burn the garlic).
Add ground turkey to the skillet; cook on Medium-High, until meat is cooked through and no longer pink in color (about 5 minutes). As turkey cooks, break the meat into small bite-sized pieces using a spoon, spatula or fork.
Stir in green onions until combined. Cook, stirring often, for 1 minute, or until green onions soften slightly.
Add peas, soy sauce, sesame oil, salt, and red pepper flakes to skillet. Cook for 2 minutes, or until peas are heated through. Move skillet OFF the heat; immediately stir in chopped cilantro until incorporated. Serve immediately.
For each serving, place ½ cup of rice on plate (or in bowl); top with 1½ cups of turkey/veggie mix. Sprinkle with sesame seeds. Serve hot, and enjoy!

Nutrition Facts

Turkey Veggie Stir Fry

Amount Per Serving (1 (½ cup rice, 1½ cups turkey/veggies))

Calories 308 Calories from Fat 72

% Daily Value*

Fat 8g12%

Saturated Fat 1g6%

Trans Fat 0.03g

Polyunsaturated Fat 3g

Monounsaturated Fat 3g

Cholesterol 62mg21%

Sodium 511mg22%

Potassium 654mg19%

Carbohydrates 28g9%

Fiber 4g17%

Sugar 5g6%

Protein 32g64%

Vitamin A 4450IU89%

Vitamin C 57mg69%

Calcium 61mg6%

Iron 2mg11%

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

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27
May
2023

Bacon Apple Cheddar Scones

categories: Breads, Scones, Side Dishes

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Bacon Apple Cheddar Scones are delicious! Recipe makes 8 buttery, savory scones, filled with diced apples, cheddar cheese and crisp bacon!

Today I would like to share this recipe for Bacon Apple Cheddar Scones with you. Many years ago I found a recipe in a magazine for apple cheese scones, and thought they sounded pretty tasty. I made a few changes to the original recipe and also added cooked, crispy bacon! YUM!

These savory scones are not sweet like a typical scone, but they sure have great flavor! We love to serve them as a side dish for a big pot of chili or soup, or with a large mixed green salad.

We know that apples and cheese compliment each other, but when you add crisp bacon to the party… wow! These soft, buttery scones are a wonderful addition to any meal.

My husband and I think these scones are the best when served warm, with some soft butter spread on them. Here’s how to make these yummy scones.

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

Let’s Make Some Scones!

The scones come together fairly quickly, so preheat your oven to 450°F. before beginning. By the time you have cut out the scones, your oven should be ready to go!

Place flour, sugar, baking powder, salt and baking soda in a medium sized bowl, and stir or whisk to combine these ingredients. Add small chunks of COLD butter.

Cut the butter into the dry ingredients using a pastry blender (as shown) or two forks. Do this until the butter has been reduced to the size of peas.

Stir buttermilk into the mixture, but only until all the dough is moistened. Do not overmix the dough, because that can lead to dense (heavy) scones.

Add The “Good Stuff”

Now add grated cheddar cheese, precooked, chopped crispy bacon, and pealed/chopped apples to the dough batter. Stir these into the batter until fully incorporated.

The scone dough will be a fairly “wet” and chunky dough at this point. Now it’s time to roll out the dough and cut the scones for baking.

Knead, Shape, And Cut The Dough

It’s time to get that scone dough into shape. Generously spread a work surface with flour. Because this is a sticky dough, do not skip this step!

Pour the dough onto the floured surface. Sprinkle the dough with additional flour, then coat your hands with flour, too. Keep the flour handy, because you will more than likely need to sprinkle it on the dough as you knead it.

Knead the dough about 8-10 times with your well-floured hands, adding more flour if necessary, until it comes together in a ball. The dough should not be sticky and wet at this point.

Shape the dough into a 9″ wide circle with your hands. Use a very sharp knife or pizza cutter to slice the scone dough into eight pie-shaped wedges.

Time To Bake The Scones

Place the scones on a parchment paper lined baking sheet. NOTE: If you do not have parchment paper, grease the baking sheet with non stick cooking spray.

Place the scone wedges in a circle on the parchment paper (or greased baking sheet), leaving about an inch between each slice, as pictured below.

Bake at 450°F. on a middle rack in the oven for 13-15 minutes. When done, the bacon apple cheddar scones should be golden brown on top.

TIP: Because oven temps can vary quite a bit, check them after 13 minutes, then continue cooking until done. A toothpick inserted into the middle of a scone should come out clean.

Serve the Bacon Apple Cheddar Scones

Transfer the scones to a wire rack and let them cool for a few minutes before serving. We think they taste best when served warm, and not hot!

Serve these delicious bacon apple cheddar scones alongside any meal you would normally serve bread or rolls with. They pair well with meats, and are wonderful with soups or stews.

I really am confident you’ll enjoy these delicious scones. I think you’ll be surprised how good they are! Thanks for stopping by, and I invite you to come back soon for more family-friendly recipes.

Take care, may God bless you, and I hope you have a GREAT day!

Looking For More BREAD Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have some wonderful bread recipes you can check out, including:

Want More Recipes? Get My FREE Newsletter!

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

There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
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!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Recipe adapted from: “Taste of Home” magazine, August/September 2003 edition, page 9

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Bacon Apple Cheddar Scones

Prep Time

15 mins

Cook Time

15 mins

Total Time

30 mins

Bacon Apple Cheddar Scones are delicious! Recipe makes 8 buttery, savory scones, filled with diced apples, cheddar cheese and crisp bacon!

Category: Bread, Side Dish

Cuisine: American

Keyword: bacon apple cheddar scones

Servings: 8 scones

Calories Per Serving: 253 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

2 cups all purpose flour
2 Tablespoons granulated sugar
1½ teaspoons baking powder
½ teaspoon salt
¼ teaspoon baking soda
5½ Tablespoons butter (COLD)
¾ cup buttermilk
¾ cup chopped apples (sweet, not tart) peeled, chopped
½ cup grated cheddar cheese
2 slices cooked bacon chopped, cooked crisp

US Customary - Metric

Instructions

Preheat oven to 450°F. Line a baking sheet with parchment paper OR spray with non stick cooking spray.
Stir or whisk flour, sugar, baking powder, salt and baking soda in a medium bowl, Add small chunks of COLD butter. Cut butter in with pastry blender or 2 forks, until butter's reduced to size of peas. Stir in buttermilk, only until dough is moistened. Do not overmix, as that can lead to dense (heavy) scones.
Add cheese, bacon, and apples to dough. Stir into batter until fully incorporated. Dough will be fairly "wet" and chunky at this point.
Generously spread work surface with flour. Pour dough onto floured surface. Sprinkle dough with additional flour, then coat your hands with flour. Knead dough 8-10 times with well-floured hands, adding more flour if necessary, until it comes together in a ball. The dough should not be sticky and wet at this point.
Shape dough into 9" circle. Use knife or pizza cutter to slice dough into 8 pie-shaped wedges. Place scones on prepared baking sheet in a circle, leaving an inch between each slice.
Bake at 450°F. (on middle oven rack) for 13-15 minutes. When done, scones should be golden brown. TIP: Because oven temps vary, check them at 13 minutes; continue cooking until done. A toothpick inserted into scone should come out clean. Transfer scones to wire rack to cool slightly . Serve warm.

Recipe Notes

TIP: Out of buttermilk? Here's an easy substitute to make 1 cup of buttermilk (you will only use 3/4 cup): Measure out 1 cup milk. Remove 1 Tablespoon milk from the cup. Add 1 Tablespoon white vinegar to the cup. Stir, then let the milk sit for 5 full minutes. Use 3/4 cup of it in recipe.

Nutrition Facts

Bacon Apple Cheddar Scones

Amount Per Serving (1 scone)

Calories 253 Calories from Fat 108

% Daily Value*

Fat 12g18%

Saturated Fat 7g44%

Trans Fat 0.3g

Polyunsaturated Fat 1g

Monounsaturated Fat 3g

Cholesterol 32mg11%

Sodium 346mg15%

Potassium 170mg5%

Carbohydrates 30g10%

Fiber 1g4%

Sugar 5g6%

Protein 6g12%

Vitamin A 355IU7%

Vitamin C 1mg1%

Calcium 116mg12%

Iron 2mg11%

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

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23
May
2023

Homemade Corn Dogs

categories: Sandwiches

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Make 8 yummy Homemade Corn Dogs for lunch, dinner or snack! They taste like you bought them at the fair. Kids of all ages will enjoy them!

I come by my unabashed love for corn dogs quite predictably, as I had them often at county fairs in California with my mom and dad, and as a young adult with a budget and a very small bank account! I love them, topped with yellow mustard.

My Mom absolutely LOVES corn dogs and douses them with mustard. She puts so much mustard on them that I say “Have a little corn dog with your mustard, Mom.” To each his own, whether you enjoy your corn dogs plain, or with mustard or ketchup!

For a few years now I have been holding on to a few recipes I found online for homemade corn dogs. I wasn’t sure they would compare to crunchy cornmeal battered corn dogs found at the store or at local fairs.

Well… I was wrong. This recipe gets a gold star, and has become my “go-to” when I want to make corn dogs! Hot dogs are covered in an easy-to-make cornmeal batter, then deep-fried until the outside is crunchy and the hot dog is cooked perfectly.

THEY ARE SO GOOD, and are easier to make than you’d think. Here’s how to make 8 yummy homemade corn dogs, just in time for summer, or any time of the year!

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

Make The Batter For the Corn Dogs

Whisk or stir together flour, yellow cornmeal, baking powder, baking soda, salt, pepper, and granulated sugar in a large bowl until combined.

Add a lightly beaten egg, honey, and buttermilk to the flour mixture in the bowl. Stir the wet ingredients into the dry ingredients only until they have been combined. Don’t overmix!

The batter will be slightly thick. Cover the bowl, and refrigerate the corn dog batter for 15 minutes in your refrigerator.

Prepare The Hot Dogs For The Batter

While the batter chills in the refrigerator, you can prepare the hot dogs for the batter. Insert wooden skewers/sticks into each of the hot dogs, leaving enough stick remaining out, to hold.

Pat each hot dog dry with paper towels. Place additional flour onto a dinner plate, then roll each hot dog in the flour to cover.

The flour helps the batter adhere to the hot dog better. You do NOT want the batter to slip-slide right off the hot dog now, do ya? Nope!

Set the floured hot dogs aside while you heat the oil in a large deep pot or in an electric skillet. You will want to heat the oil on medium heat to 350°F.

Maintaining the correct temperature is really important, to ensure the corn dogs cook correctly (not burnt or “mushy” coating).

Ready… Dip… Fry!

The next step is to batter 2-3 corn dogs and immediately place them in the 350°F hot oil to fry. When they are done, repeat this step with the other corn dogs.

Here is the easiest way I have found to batter the corn dogs. Pour part of the batter into a tall drinking glass (about 3/4 of the way up). Holding the corn dog by the stick, carefully insert one hot dog into the glass.

Cover all exposed surfaces of the hot dog, by turning it in the batter. Remove the con dog from the batter, letting the excess batter drip back into the glass.

Immediately place the battered corn dog into the hot oil. It is best to only cook 2 or 3 at a time, keeping them separated in the hot oil.

Once the bottom side of the corn dogs are nicely browned (about 1½ minutes), roll them over, and cook the other side until it is browned and crispy on the outside.

The total time it normally takes to cook the corn dogs through is approximately 3 minutes.

Okay… Now What?

Transfer the homemade corn dogs carefully from the hot oil to a several layers of paper towels to absorb excess oil. They are usually VERY hot inside, so let them drain a minute on the paper towels before serving.

Before cooking more corn dogs, make sure temp is still heated to 350°F. Repeat process with the remaining corn dogs and batter. Add more batter to the glass, as needed.

If the batter has become too thick, simply stir in a tiny bit more buttermilk. You should have enough batter to make eight homemade corn dogs.

Who’s Ready For Some Homemade Corn Dogs?

Now it’s time, once the homemade corn dogs are all cooked, to enjoy these tasty treats! Grab the mustard or ketchup, a corn dog, and enjoy!

The outside of the corn dog is nice and crunchy, but the inside is soft and wonderful, covering the cooked hot dog. YES!!!

I hope you enjoy making (and eating) these homemade corn dogs with those you love! They taste great, and are a fantastic lunch, dinner, or snack I think you’re going to love.

Can You Freeze Them?

Yes, you can freeze any leftovers for another day once they are at room temperature. Simply lay the corn dogs in a single layer on a small cookie sheet, and freeze for 3-4 hours.

Once “flash-frozen”, remove them from the baking sheet, and store in large freezer bags (in the freezer!) until you want to enjoy them again.

You can reheat them in an air fryer, or in an oven (350°F) until heated through and crunchy again (about 18-20 minutes in oven without thawing).

Thanks for stopping by, and please come back soon for more family-friendly recipes. Take care, may God bless you, and have a GREAT day!

Looking For More LUNCH Recipes?

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Original Recipe Source and with thanks to Sara, at: dinneratthezoo.com/corn-dogs-recipe/

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Homemade Corn Dogs

Prep Time

25 mins

Cook Time

3 mins

Total Time

28 mins

Make 8 yummy Homemade Corn Dogs for lunch, dinner or snack! They taste like you bought them at the fair. Kids of all ages will enjoy them!

Category: Dinner, Lunch, Snack

Cuisine: American

Keyword: homemade corn dogs

Servings: 8 corn dogs

Calories Per Serving: 300 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1 cup all purpose flour
1 cup yellow cornmeal
2 Tablespoons granulated sugar
2 teaspoons baking powder
½ teaspoon salt
¼ teaspoon baking soda
⅛ teaspoon black pepper
1 large egg lightly beaten
2 Tablespoons honey
1 cup buttermilk
neutral cooking oil enough to cover pot with 4" oil
8 weiners
8 wooden popsicle sticks or skewers

US Customary - Metric

Instructions

Whisk/stir flour, yellow cornmeal, baking powder, baking soda, salt, pepper, and sugar in large bowl until combined.
Add egg, honey, and buttermilk. Stir into the dry ingredients only until combined. Cover bowl; refrigerate batter for 15 minutes.
While batter chills, prepare hot dogs. Insert wooden sticks into each hot dog, leaving enough sticking out, to hold. Pat hot dogs dry with paper towels. Place additional flour onto a dinner plate; roll hot dogs in flour to cover. Set aside.
Pour enough oil in large pot (or electric skillet) to cover bottom with 4" of oil. Heat the oil on medium heat to 350°F. NOTE: Maintaining correct temperature is important, to ensure corn dogs cook correctly (not burnt or "mushy" coating).
Pour some batter into a tall drinking glass (about 3/4 of the way up). Holding a corn dog by the stick, carefully insert it into the batter. Cover entire hot dog, by turning it in the glass. Let excess batter drip back into glass. Batter only a couple corn dogs at a time.
Immediately place corn dog into hot oil. Cook 1-2 corn dogs at a time. Once the bottom side is nicely browned, roll them over. Cook other side until browned and crispy on the outside. Transfer cooked corn dogs to paper towels to absorb oil.
Before cooking more corn dogs, make sure temp is still at 350°F. Repeat process with remaining corn dogs and batter. Add more batter to the glass, as needed. If batter is too thick, stir in a little more buttermilk. Serve, and enjoy!

Recipe Notes

NOTE: Caloric calculation made without factoring in the oil used for cooking, as many varieties can be used, and 99% of the oil is not consumed.

Nutrition Facts

Homemade Corn Dogs

Amount Per Serving (1 corn dog)

Calories 300 Calories from Fat 90

% Daily Value*

Fat 10g15%

Saturated Fat 3g19%

Trans Fat 0.003g

Polyunsaturated Fat 1g

Monounsaturated Fat 4g

Cholesterol 47mg16%

Sodium 530mg23%

Potassium 300mg9%

Carbohydrates 44g15%

Fiber 2g8%

Sugar 9g10%

Protein 10g20%

Vitamin A 83IU2%

Vitamin C 0.1mg0%

Calcium 96mg10%

Iron 3mg17%

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

Here’s one more to pin on your Pinterest boards!

18
May
2023

Banana Blueberry Oat Muffins

categories: Breads, Muffins

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Make a dozen Banana Blueberry Oat Muffins for breakfast or snack! Oat muffins are filled with banana and fresh blueberries, and taste great!

If you’re looking for a new recipe for breakfast muffins, may I suggest Banana Blueberry Oat Muffins? They are wonderfully EASY to make, the recipe makes a dozen, and they are really delicious!

The batter is mixed in one bowl, the muffin tins are filled, and into the oven they go. It only takes 10 minutes to prep the batter, and then the muffins bake for 18-20 minutes.

Here’s how to make a dozen of these yummy muffins for your breakfast or a light snack.

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

Make The Muffin Batter

Preheat your oven to 400°F. before mixing up the batter. You will also need to generously spray (or grease) a standard 12 cup muffin tin on the bottom and sides.

Combine all purpose flour, old-fashioned oats, brown sugar, baking powder, salt and baking soda in a large bowl. Stir these ingredients together, using a fork or spoon.

Add half of a cup of fresh blueberries to the same bowl. Stir, to thinly coat the blueberries with the flour mixture.

Add a lightly beaten egg, oil, milk, and a mashed banana into the dry ingredients. Stir the batter, but only until the mixture is combined and fully moistened. Don’t overmix the batter!

Now the batter for your banana blueberry oat muffins is ready for the muffin tin, and after that… the OVEN!

Fill And Bake!

Evenly divide the muffin batter into the prepared 12 cup muffin tin. The batter should fill each muffin cup about 1/2 to 2/3 full.

Bake the banana blueberry oat muffins on a middle oven rack at 400°F for 18-20 minutes. The muffins should be nicely browned on top when they have finished baking.

TIP: Check for doneness by inserting a toothpick into the middle of a muffin. If it comes out clean (free of batter), the muffins are ready.

Remove Muffins From Pan And Cool Slightly

Let the muffins rest in the muffin tin for a couple minutes, then transfer them out of the pan to a wire rack, so they can finish cooling.

Serve The Banana Blueberry Oat Muffins

When the banana blueberry oat muffins have cooled slightly (or at room temp, if you prefer), they are ready to be gobbled up!

The juicy blueberries, banana, and brown sugar give these muffins great flavor and texture. They’re especially good eaten warm, with a tiny bit of butter spread on them.

This recipe, as written, will yield 12 muffins. The leftovers freeze well, also, if you wrap them well, and store in an airtight container.

I hope you have the opportunity to make these muffins for yourself or for those you love. They really taste delicious, and are a cinch to make!

Thanks for stopping by today. I invite you to come back again soon for more family-friendly recipes. Take care, and have a GREAT day!

Looking For More MUFFIN Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have lots of delicious muffin recipes for you to check out, including:

Want More Recipes? Get My FREE Newsletter!

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

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

Find Me On Social Media:

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

Recipe adapted from Nan & Phil Millette via: “Country Cooking Made Easy”, page 398, published in 2013 by Firefly Books.

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Banana Bluebery Oat Muffins

Prep Time

10 mins

Cook Time

18 mins

Total Time

28 mins

Make a dozen Banana Blueberry Oat Muffins for breakfast or snack! Oat muffins are filled with banana and fresh blueberries, and taste great!

Category: Breakfast, Snack

Cuisine: American

Keyword: banana blueberry oat muffins

Servings: 12 muffins

Calories Per Serving: 142 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1 cup all purpose flour
½ cup brown sugar
2½ teaspoons baking powder
½ teaspoon salt
¼ teaspoon baking soda
¾ cup old fashioned oats
½ cup fresh blueberries
½ cup milk
1 large egg slightly beaten
3 Tablespoons vegetable oil or canola
½ cup mashed banana (approx. 1 medium banana)

US Customary - Metric

Instructions

Preheat oven to 400°F. Generously spray (or grease) a standard 12 cup muffin tin (bottom and sides).
In a large bowl, stir flour, oats, brown sugar, baking powder, salt and baking soda together until combined. Add blueberries; stir, to coat them with flour mixture.
Add egg, oil, milk, and mashed banana to flour mixture. Stir to combine, only until mixture is combined and moistened. Do NOT overmix batter! Evenly divide batter into greased muffin cups, about ½ way to ⅔ full.
Bake muffins at 400°F for 18-20 minutes. Muffins should be nicely browned on top when finished baking. TIP: Check for doneness by inserting a toothpick into center of a muffin. If it comes out clean (free of batter), muffins are ready.
Let muffins rest in pan 2-3 minutes, then transfer them out of the pan to a wire rack to finish cooling. Serve and enjoy. Note: Leftovers freeze well, if wrapped and stored in an airtight container.

Nutrition Facts

Banana Bluebery Oat Muffins

Amount Per Serving (1 muffin)

Calories 142 Calories from Fat 36

% Daily Value*

Fat 4g6%

Saturated Fat 1g6%

Trans Fat 0.03g

Polyunsaturated Fat 2g

Monounsaturated Fat 1g

Cholesterol 16mg5%

Sodium 133mg6%

Potassium 174mg5%

Carbohydrates 24g8%

Fiber 1g4%

Sugar 11g12%

Protein 3g6%

Vitamin A 49IU1%

Vitamin C 1mg1%

Calcium 63mg6%

Iron 1mg6%

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

Here’s one more to pin on your Pinterest boards!