Orange Glazed Pork Roast

You’ll really enjoy this delicious Orange Glazed Pork Roast, with dry rub spices, baked until tender, coated and served with a sweet citrus glaze.You'll really enjoy this delicious Orange Glazed Pork Roast, with dry rub spices, baked until tender, coated and served with a sweet citrus glaze.
Today’s recipe is for an Orange Glazed Pork Roast I made recently for the first time.  We loved the flavor the pork receives from the orange sauce… totally scrumptious!

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

Why I Decided To Try This Recipe For Orange Glazed Pork Roast

So here’s the “back story”…  My husband and I shop at Costco occasionally when we feel the urge to buy a 20 pound jar of peanut butter or some other “can’t live without this” product.

This was the case recently when we decided to buy a 4 pack of pork roasts. The price was right, so even though it’s usually just the two of us here for dinner, we grabbed a package and threw it into the cart. Can you believe it? FOUR roasts for TWO people.

What On Earth Do You Make With FOUR Pork Roasts?

Then the fun of figuring out new ways to cook 4 pork roasts began for me. Hmmmm. Well, let’s see- the first one I threw in the crock pot with seasonings. This was used for shredding, for pork enchiladas. The next roast was used to make BBQ pork for sandwiches.

Now for the one I pulled out of the ol’ family freezer this morning. I’ve been sick for a week now and snowed in. Really snowed in. I needed to fix something that would taste good with food items we already had around the house. Dinner needed to be not too hard…not too fancy…but tasty. I searched online for recipes and came up with this one to try.

A Dry Rub And Orange Glaze Give This Pork Roast GREAT Flavor!

A dry rub on the pork (garlic, ginger, brown sugar, thyme, etc.) gives GREAT flavor to the roast. The real star is the the orange flavored glaze that is “brushed” onto the meat for the second half of cooking! Orange marmalade and juice in the citrus glaze is a perfect flavor addition for this orange glazed pork roast.

My husband and I totally enjoyed our dinner, and look forward to the leftovers! Hope you will enjoy this recipe as much as we did. My husband declared it “A KEEPER”! It is delicious!

Prepare The Pork Roast

A small pork roast is coated with a dry rub mix (including garlic!), then it is baked. The original recipe calls for a 4 pound roast, but I used a 2.5 pound roast, with no problem.

Pork Roast is covered with spice rub (including garlic).

While the pork roast is baking, a simple orange glaze is mixed together. The glaze is simmered on the stove top while the pork bakes.

Orange glaze for pork roast is cooked on stove.

Orange Glaze Is Added To Pork During Baking Time

After the first 2 hours of baking, the glaze is brushed onto the pork roast. The glaze is brushed on, in 15 minute intervals for the rest of the baking time. The slow baking time ensures this orange glazed pork roast is tender and juicy. Who wouldn’t want that, right?  As an added benefit, your kitchen will sure smell good while it bakes!

Here’s a photo of the first time the orange sauce was added to make this a true orange glazed pork roast!

The Pork Roast being brushed with orange glaze part way through baking time.

Continue to glaze the pork roast with the orange sauce every 15 minutes.  Think of it as adding layer upon layer of delicious orange flavor! The pork roast is ready when it reaches an internal temperature of 160 degrees F.

Orange Glazed Pork Roast is ready when internal temperature reaches 160 degrees F.

Orange Glazed Pork Roast Is Ready To Eat!

Here is the finished orange glazed pork roast! The roast is golden brown on the outside, and rests for a few minutes before being sliced.

Orange glazed pork roast is finished baking and rests for a few minutes before slicing.

To serve the orange glazed pork roast, place a couple thin slices of pork on plate. Spoon some of the orange glaze over the top. Once that is done, all that is left to do is dig in! I served the pork slices with mashed potatoes and garden peas on the side. It tasted so GOOD! the pork was very juicy, full of flavor, and quite tender!

Mashed potatoes and peas are served with orange glazed pork roast.

I really hope you enjoy this delicious recipe for orange glazed pork roast! We sure did! Hope you have a wonderful day, full of encouragement and good things!

Looking for More PORK Recipes?

You can find ALL my recipes in the Recipe Index, located at the top of the page. I hav lots of great pork 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.

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Recipe Adapted from: Cookingwithdoyle.com/index.php/orange-glazed-pork-roast  

Orange Glazed Pork Roast
Prep Time
10 mins
Cook Time
3 hrs
Total Time
3 hrs 10 mins
 
You'll really enjoy this delicious Orange Glazed Pork Roast, with dry rub spices, baked until tender, coated and served with a sweet citrus glaze.
Category: Entree
Cuisine: American
Keyword: orange glazed pork roast
Servings: 8 servings
Calories Per Serving: 358 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 4 lb. boneless pork roast
For the rub:
  • 1 teaspoon salt
  • 1 clove garlic , minced
  • 1/4 teaspoon thyme (dried)
  • 1/4 teaspoon ginger (dried)
  • 1/4 teaspoon black pepper
For the orange glaze:
  • 1/4 cup packed brown sugar
  • 1 Tablespoon cornstarch
  • 1 cup orange juice (I use fresh squeezed)
  • 1/3 cup water
  • 1 Tablespoon Dijon mustard (I used Dijon - original recipe calls for spicy brown)
  • 1 Tablespoon soy sauce (I added this just because I thought it would be good.)
  • 2 Tablespoon orange marmalade ( I added this to original recipe)
Instructions
  1. Combine the rub ingredients in a small bowl. Rub this mixture over the entire pork roast; then place the roast in a baking pan that has been sprayed with non-stick spray. Bake uncovered at 350 degrees for 2 hours.
  2. While roast is cooking, make the orange glaze. In a saucepan, combine the brown sugar and cornstarch, then stir in the remaining glaze ingredients. Bring this mixture to a simmer over medium heat. Simmer for two minutes, then remove pan from the heat. The mixture should have thickened a little bit. Set aside 1/3 of the glaze to drizzle over the meat slices when you serve them.
  3. After the roast has cooked for the first two hours, remove it from oven. With a pastry brush, "paint" the rest of the glaze (the non-reserved) over the roast every 15 minutes for another 60-90 minutes, or until the roast reaches an internal temperature of 160 degrees (check in the thickest part of the meat with a meat thermometer). Once the internal temperature of the roast has reached 160 degrees, remove it from oven. Let it stand for 10 minutes before slicing (if you cut into it too soon, all those great juices will run out...be patient).
  4. When meat has rested for 10 minutes, slice and serve, with additional glaze spooned over the slices of roast. Enjoy!
Recipe Notes

NOTE: I used a smaller 2 1/2 lb. roast and adapted the baking times to match, but have kept the recipe as originally written for a 4 lb. roast. I also used the glaze and rub ingredients in the amounts as originally written.

Nutrition Facts
Orange Glazed Pork Roast
Amount Per Serving (1 g)
Calories 358 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 2g13%
Cholesterol 142mg47%
Sodium 494mg21%
Potassium 919mg26%
Carbohydrates 14g5%
Sugar 12g13%
Protein 51g102%
Vitamin A 60IU1%
Vitamin C 15.8mg19%
Calcium 22mg2%
Iron 1.4mg8%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!You'll really enjoy this delicious Orange Glazed Pork Roast, with dry rub spices, baked until tender, coated and served with a sweet citrus glaze.

 

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Joy’s Spinach Salad

You’ll love Joy’s Spinach Salad, with bacon, eggs, mushrooms, water chestnuts, and fresh baby spinach drizzled with a delicious, homemade salad dressing!You will love Joy's Spinach Salad, with bacon, eggs, mushrooms, water chestnuts, and fresh baby spinach drizzled with a delicious, homemade salad dressing!

The recipe I want to share today is called “Joy’s Spinach Salad”. The salad and the homemade dressing that tops it all of is outstanding and would be a delicious, welcome addition to any dinner table!

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

How I Got The Recipe For Joy’s Spinach Salad

Years ago (almost 20), we lived in Central California, where my husband was a Music Pastor in a large church. We were privileged to get to know many wonderful and truly kind-hearted people during our five year ministry there, and always enjoyed getting to share a meal with some of these friends.

My husband and I were fortunate to have dinner one evening with a sweet couple from our church…Marv and Joy. We were served a wonderful dinner, which included an absolutely delicious spinach salad.

Well… I * totally * loved that salad, and decided right then and there that I needed the recipe for all time forward! So I asked Joy for her recipe…and she graciously shared it with me.

Simple Ingredients and Homemade Salad Dressing

The ingredients are simple for the salad… and the homemade salad dressing!  Baby spinach leaves, hard boiled egg crumbles, crispy bacon, etc. all pair wonderfully with the delicious homemade salad dressing.

Baby spinach used for Joy's spinach salad.

Hard boiled eggs are cut then crumbled for Joy's spinach salad.

Bacon is cooked until crispy, then crumbled for Joy's spinach salad

The Salad Dressing For The Spinach Salad

Joy’s Spinach Salad is the only traditional spinach salad recipe I have used ever since then.  Joy made her own salad dressing, too (kind of like a French dressing), which is not heated as some spinach salad dressings are. It is delicious!

To this day, I think of them fondly when I prepare this and see her name on that stained 3×5 index card. I accidentally took the picture of the salad before I added the mushrooms and bean sprouts… my bad! (just use your imagination!)

Here’s the homemade Spinach Salad Dressing…ready to go! (I hope you like the bottle label…keepin’ it classy!)

Homemade salad dressing for Joy's spinach salad

This absolutely delicious spinach salad and salad dressing are very easy to prepare (my favorite kind of recipe!). Give my friend Joy’s recipe a try…I think you will love it! If you enjoy a good spinach salad, be sure to also check out my recipes for Bacon Lover’s Spinach Salad or Spinach, Apple and Goat Cheese Salad. YUM!

Looking For More SALAD Recipes?

You can find all my delicious salad recipes in the Recipe Index, located at the top of the page.  A few of our family favorites 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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Recipe Source: Joy Scott

Joy's Spinach Salad
Prep Time
15 mins
Cook Time
10 mins
Total Time
25 mins
 
You will love Joy's Spinach Salad, with bacon, eggs, mushrooms, water chestnuts, and fresh baby spinach drizzled with a delicious, homemade salad dressing!
Category: Salad
Cuisine: American
Keyword: spinach salad
Servings: 4 servings
Calories Per Serving: 193 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For salad:
  • 2-3 bunches fresh spinach , leaves torn into small pieces (or use equal amount of baby spinach)
  • 1 can water chestnuts , drained and chopped
  • 3-4 green onions , chopped (both green and white parts)
  • 1/2 cup fresh bean sprouts
  • 6-8 slices bacon , cooked crisp, then crumbled
  • 2 hard boiled eggs , chopped
  • 8 white mushrooms , sliced thinly
For the salad dressing:
  • 1 cup oil (I use olive, but vegetable or canola work, as well)
  • 1/4 cup wine vinegar (red or white-both will work)
  • 1/3 cup ketchup
  • 2/3 cup granulated sugar
  • 1 medium brown onion , finely chopped
  • salt (to taste)
Instructions
  1. In a medium bowl, whisk all the salad dressing ingredients together till fully blended. Cover and refrigerate. Remove from refrigerator about 15 minutes before serving, and whisk again.
  2. Mix all the salad ingredients together (reserving some bacon, egg, and mushrooms for garnish on top so it looks nice).
  3. When ready to serve, pour the dressing on top (you will not need it all-just put on as much of the dressing as you prefer), and toss to coat. Serve. Enjoy!
Recipe Notes

The salad dressing is NOT part of the caloric calculation (recipe makes more than you will need for the salad). The calorie count is approximately 43 calories per Tablespoon of salad dressing.

*The leftover dressing is great on any mixed green salad. Store it in a closed bottle or mason jar in the refrigerator. It will keep for quite a while!

Nutrition Facts
Joy's Spinach Salad
Amount Per Serving (1 serving)
Calories 193 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 5g31%
Cholesterol 115mg38%
Sodium 254mg11%
Potassium 268mg8%
Carbohydrates 3g1%
Sugar 1g1%
Protein 9g18%
Vitamin A 265IU5%
Vitamin C 4.2mg5%
Calcium 19mg2%
Iron 0.9mg5%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!You will love Joy's Spinach Salad, with bacon, eggs, mushrooms, water chestnuts, and fresh baby spinach drizzled with a delicious, homemade salad dressing!

 

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Fiesta Rice

Fiesta Rice is a totally EASY, hearty, and delicious side dish made with white rice, black beans, corn, tomatoes, scallions, cilantro and lime juice.Fiesta Rice is a totally EASY, hearty, and delicious side dish made with white rice, black beans, corn, tomatoes, scallions, cilantro and lime juice.
This fiesta rice just might be one of the easiest side dishes ever created. Really. It’s almost too easy to call it a “recipe”, but yet it is! Guess what? It is DELICIOUS! I discovered the recipe on Pinterest, and found it to be a perfect accompaniment for Taco Night! The flavors in the fiesta rice are a refreshingly nice change from my recipe for Spanish Rice that I have made and served over the years.

Fiesta Rice Is So Easy To Make

Basically to make fiesta rice, all you will need to do is cook rice, and then add the remaining ingredients and mix them all together. That’s it! This rice is so good, I suppose you COULD just eat it right out of the bowl before it gets to the table. Not that I would ever do such a despicable thing (*cough, cough). Didn’t take photos other than the finished product, because, honestly, it’s SO EASY!

Fiesta rice is a great side dish, and it’s super easy if you already have leftover cooked rice to use. This would be delicious paired with chicken, pork, shrimp. You could also morph it into a yummy burrito bowl, and add some barbacoa shredded beef, etc.! Hope you enjoy it!

Looking For More Mexican-Style Dishes?

You can find all of my recipes in the Recipe Index, which is located at the top of the page. I have a good variety of Mexican-style dishes (and side dishes), 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:
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Recipe Source: http://www.skinnytaste.com/2011/04/fiesta-lime-rice.html

Fiesta Rice
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
 

Fiesta Rice is a totally EASY, hearty, and delicious side dish made with white rice, black beans, corn, tomatoes, scallions, cilantro and lime juice.

Category: Side Dish
Cuisine: Mexican
Keyword: fiesta rice
Servings: 6 servings
Calories Per Serving: 295 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 1 1/2 cups cooked , long-grain rice
  • 1 can black beans-rinsed and heated
  • 1 cup corn (canned or frozen), heated
  • 1 large tomato , diced
  • 1 large scallion , finely diced
  • 2-4 Tablespoons chopped cilantro (I used 4)
  • 1 heaping Tablespoon fresh squeezed lime juice (I added an extra Tablespoon)
  • Salt (to taste)
Instructions
  1. Cook the rice.
  2. In a large serving bowl, mix the hot rice with the remaining ingredients (salt to taste).
  3. Toss and Serve.
  4. The End. Wasn't that EASY? Enjoy!
Nutrition Facts
Fiesta Rice
Amount Per Serving (1 g)
Calories 295 Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 1g6%
Sodium 5mg0%
Potassium 437mg12%
Carbohydrates 61g20%
Fiber 8g33%
Sugar 2g2%
Protein 11g22%
Vitamin A 330IU7%
Vitamin C 6.4mg8%
Calcium 35mg4%
Iron 2.1mg12%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Fiesta Rice is a totally EASY, hearty, and delicious side dish made with white rice, black beans, corn, tomatoes, scallions, cilantro and lime juice.

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White Chocolate Raspberry Scones

White chocolate raspberry scones are delicious, easy to make treats, filled with white chocolate chips and raspberries, and topped with a sweet glaze.White chocolate raspberry scones are delicious, easy to make treats, filled with white chocolate chips and raspberries, and topped with a sweet glaze.
It’s definitely a day for decadent White Chocolate Raspberry Scones and humongous cups of coffee. I’m sitting in my home office looking out at a forest filled with snow, and it has begun snowing again. We are on Day 3 of what Portland locals call “Snowpacalypse 2014”. Tonight we are expecting a coating of ice on top of it all. Yippee.

My husband and I both have been sick (we’re on Day 4-ugh), so we’re content to be house-bound and off the slippery streets. However, there’s only so much napping and taking medicine that one girl can take, so off to the kitchen I went yesterday to find something to bake.

I ended up trying a new recipe for white chocolate raspberry scones. I mean- if you’re going to be sick and snowbound…make sure you have treats, right?

Yay For New Scone Recipes!

I found the original recipe on Pinterest and tweaked it just a bit, and voila! A new, tasty recipe for a delicious scone! I had raspberries in my freezer that I picked this past summer, and happened to have a bag of white chocolate chips left over from Christmas baking. How convenient…it must be DESTINY…Perfect!

The recipe was very easy, although my kitchen work surface did look like a murder scene (blasted raspberries) when I was done, but no big deal! It just made it a bit more exciting! Hope you enjoy these tasty white chocolate raspberry scones!

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How To Make White Chocolate Raspberry Scones

Cut the butter into the flour. I use a food processor to do this simple step, but you can also use a pastry blender by hand. When done, the butter should be about the size of peas.

Butter is cut into the scones dough until it is in small pieces.

Add the white chocolate chips and raspberries to the scones dough. Can you tell my raspberries were still frozen?

White chocolate chips and raspberries are added to scone dough.

A Murder Scene, Perhaps? Nope… Just Some Scones!

The top of the white chocolate raspberry scones dough looks like a murder scene. Ha Ha! Roll the scone dough out into a circle, then slice it into 8 pie-shaped wedges.

The raspberry scones dough has been sliced and they are now ready to bake.

Bake And Then Glaze The White Chocolate Raspberry Scones

Bake the scones. The photo below shows how the white chocolate raspberry scones looked right when they came out of the oven.

Making the glaze is done by simply mixing powdered sugar, vanilla and warm water together. The glaze can be made while the scones cool. Once cooled, drizzle the glaze over them! After the glaze firms up, they are ready to eat!

The white chocolate raspberry scones have baked, and cool before being drizzled with glaze.

These scones look pretty good, and boy, do they ever taste good, too! Pretty sure you will really enjoy this decadent treat! Now it’s time to eat one of these delicious scones!

A few of the white chocolate raspberry scones, glazed and ready to eat!

Hope you enjoy these delicious white chocolate raspberry scones. We sure did, even while sick, and snowed in! Have a GREAT day!

Looking For More SCONE Recipes?

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

A collage of some of the scones featured on my blog.

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 signature
 
Recipe Adapted From: http://www.pastryaffair.com/blog/raspberry-white-chocolate-scones.htm
White Chocolate Raspberry Scones
Prep Time
20 mins
Cook Time
25 mins
Total Time
45 mins
 

White chocolate raspberry scones are delicious, easy to make treats, filled with white chocolate chips and raspberries, and topped with a sweet glaze.

Category: Breakfast, Snack
Cuisine: American
Keyword: white chocolate raspberry scones
Servings: 8 servings
Calories Per Serving: 435 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For Scone Dough:
  • 2 cups all-purpose flour
  • 2 Tablespoons granulated sugar
  • 1 Tablespoon baking powder
  • 1/2 teaspoon salt
  • 6 Tablespoons cold butter , cut into pieces
  • 6 oz. raspberries (fresh or frozen will work-I mixed mine in while still frozen)
  • 1/2 cup white chocolate chips
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/3 cup milk (or heavy cream-I used milk)
For Glaze Topping:
  • 1 1/2 cups confectioner's sugar (powdered)
  • 1/4 teaspoon vanilla extract
  • 3-4 teaspoons warm water (to get glaze to correct "painting" consistency)
For White Chocolate Drizzle:
  • 1/2 cup white chocolate chips + 1 teaspoon vegetable shortening- melted (microwave 30 seconds, stir, microwave 20 seconds stir.-don't let them burn!)
Instructions
  1. Preheat oven to 350 degrees. Spray a baking sheet with non-stick spray.
  2. In the bowl of a food processor (or in a large bowl if making them by hand), combine all of the dry ingredients. Add the cold chunks of butter to the processor and pulse to cut in butter (or cut in by hand with a pastry cutter).
  3. In a separate bowl, mix the egg, milk (or heavy cream), and the vanilla; Mix these ingredients together, till well blended.
  4. Add the egg mixture to the dry ingredients and pulse till the dough comes together into a dough ball (If mixing by hand, stir and stir till you have a cohesive dough ball).
  5. Turn the dough ball onto a floured work surface (or into a large bowl) and GENTLY mix in the white chocolate chips and the raspberries by hand (might want to flour your hands) till blended. Note: Don't worry if it looks like a murder occurred at this point...it will all be okay. Really.
  6. With floured hands (sprinkle a bit more flour on dough if necessary, cause the dough is sticky), gently form the dough ball into a round "disc" approximately 8 inches across.
  7. Using a sharp knife or a pizza cutter (my weapon of choice!), cut the disc into 8 scones.
  8. Gently pick up each scone and re-arrange them in a circle on the prepared baking sheet, with a bit of space between each one.
  9. Bake the scones at 350 degrees for 25-30 minutes (mine were ready at the 25 minute mark-just keep an eye on them). Bake till golden brown.
  10. When done, remove from baking sheet to a wire rack, with parchment or foil underneath (to catch any drips from glaze icing). Let cool.
  11. While cooling, mix up the glaze ingredients. Once scones are completely cooled off, "paint" the icing over the tops of the scones, completely covering the surface; when that glaze hardens add the white chocolate drizzle in a decorative pattern. ENJOY!
Nutrition Facts
White Chocolate Raspberry Scones
Amount Per Serving (1 scone)
Calories 435 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 10g63%
Cholesterol 48mg16%
Sodium 255mg11%
Potassium 303mg9%
Carbohydrates 66g22%
Fiber 2g8%
Sugar 39g43%
Protein 5g10%
Vitamin A 320IU6%
Vitamin C 5.6mg7%
Calcium 138mg14%
Iron 1.9mg11%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!White chocolate raspberry scones are delicious, easy to make treats, filled with white chocolate chips and raspberries, and topped with a sweet glaze.

 

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Olive Garden Toscana Soup

Olive Garden Toscana Soup is a delicious copycat recipe for a beloved, hearty soup with potatoes, Italian sausage and kale, in a seasoned broth!Olive Garden Toscana Soup is a delicious copycat recipe for a beloved, hearty soup with potatoes, Italian sausage and kale, in a seasoned broth!
I’m sitting in my office at home looking out the window at freshly fallen snow in our backyard. We had a crazy snowstorm (it gets a bit crazy in Portland when we have significant snow) yesterday, and another 3-5 inches is expected for later this afternoon. This is a great day for Olive Garden Toscana Soup!

My husband and I have both been fighting pesky head colds for several days now, so we decided a big pot of soup was just the ticket for us to have around for 1) the snowstorm, and 2) leftovers, so I wouldn’t have to cook too much while sick. It was a really good idea (we occasionally have good ideas!).

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

Where I Found The Recipe For Olive Garden Toscana Soup

Once we settled on what KIND of soup it was easy: A big pot of Toscana Soup, a copycat version of the popular soup found at Olive Garden restaurants nationwide. It is also known as Zuppa Toscana! I dug out my trusty cookbook called “Top Secret Restaurant Recipes”, by Todd Wilbur, and then got busy in the kitchen.

I can’t count how many times I have made this recipe over the years…it’s always soooo tasty and filling (and ridiculously easy to make, too!). The blended flavors of Italian sausage, potatoes and kale (which I conveniently grow in our garden) are wonderful in a light, creamy broth. Seriously good soup! Perfect way to warm up on a cold, snowy day…or any time you want a great bowl of soup!

How To Make Olive Garden Toscana Soup

Place Italian sausage links into a large skillet. Pan-sear the sausage links on medium heat until browned, and cooked through. This will take between 10 and 15 minutes to fully cook the sausages.

Italian sausage links are pan-seared in skillet.

Slice the cooked Italian sausage links on the diagonal into bite-sized pieces.

The cooked Italian sausage links are cut in thin slices.

Slice the cleaned, unpeeled potatoes into thin slices, and then quarter them. The potato slices will cook more evenly if they are all cut about the same size.

Unpeeled russet potatoes are cut into thin slices, then cut into quarters.

Add More Ingredients To The Toscana Soup

The potato slices now “walk the plank” into the Toscana soup base that is simmering in a large soup pot.

Potatoes being added to the Olive Garden Toscana Soup in pan.

Into the soup pot goes the kale…lots of fresh chopped kale! The Olive Garden Toscana Soup is almost ready to eat!

Chopped kale is added to the soup in pan.

Time To EAT!

Add the cooked and sliced Italian sausage to the soup, and heat the soup, until very hot and ready to serve! Ladle the hot Toscana Soup into serving bowls, serve with some good Italian bread on the side, and enjoy!

The sliced, cooked Italian sausage pieces are added to the pot of Olive Garden Toscana Soup.

Hope you will give this Olive Garden Toscana Soup a try and will discover (if you haven’t already), how delicious it really is! It’s also pretty easy to make a big pot of this soup to enjoy! Sure do hope you like it!

If you enjoy the soups at Olive Garden restaurants, be sure to also check out my recipe for Olive Garden Chicken Gnocchi Soup! It is fantastic! Have a great day.

Looking For More SOUP Recipes?

You can find all of my SOUP recipes in the Recipe Index, located at the top of the page. A few favorites 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 signature
Recipe adapted from the cookbook: “Top Secret Restaurant Recipes”, by Todd Wilbur, (published 1977).
 
Olive Garden Toscana Soup
Prep Time
20 mins
Cook Time
1 hr
Total Time
1 hr 20 mins
 

Olive Garden Toscana Soup is a delicious copycat recipe for a beloved, hearty soup with potatoes, Italian sausage and kale, in a seasoned broth!

Category: Soup
Cuisine: Italian
Keyword: Toscana soup
Servings: 6 servings
Calories Per Serving: 396 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 4 Italian sausage links (mild or hot flavors are okay-I typically use mild)
  • 6 cups chicken stock
  • 3/4 cup milk (for an even creamier version, use heavy whipping cream, then omit the butter)
  • 2 Tablespoons butter
  • 3 cups chopped kale
  • 3 small russet potatoes- unpeeled (or 1 1/2 large potatoes-unpeeled)
  • 3/4 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon garlic powder
  • 1/2 teaspoon red pepper flakes
Instructions
  1. Grill or sauté the sausages till done (approx. 15 minutes). Remove from heat and let cool. Once sausage has cooled, slice the sausages at an angle into slices about 1/2 inch thick.
  2. In a large saucepan, combine the chicken stock and the milk/butter (or heavy cream) over medium heat. Add the grilled Italian sausage slices and kale to the soup. Slice the unpeeled potatoes into 1/4 inch slices, and then quarter each slice. Add the quartered potato slices to the soup.

  3. Add the spices (salt, pepper, garlic powder, and red pepper flakes) to taste. Let the soup simmer on low, uncovered for about 1 hour, stirring occasionally. Serve, and enjoy!

Nutrition Facts
Olive Garden Toscana Soup
Amount Per Serving (1 (1/6 of total))
Calories 396 Calories from Fat 279
% Daily Value*
Fat 31g48%
Saturated Fat 12g75%
Cholesterol 77mg26%
Sodium 1245mg54%
Potassium 1000mg29%
Carbohydrates 28g9%
Fiber 1g4%
Sugar 5g6%
Protein 20g40%
Vitamin A 3560IU71%
Vitamin C 47mg57%
Calcium 116mg12%
Iron 2.6mg14%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Olive Garden Toscana Soup is a delicious copycat recipe for a beloved, hearty soup with potatoes, Italian sausage and kale, in a seasoned broth!

 

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Orange Beef Stir Fry

Enjoy an Orange Beef Stir Fry, with marinated steak cooked with broccoli, carrots and red bell peppers, in an Asian-inspired soy and marmalade sauce!Enjoy an Orange Beef Stir Fry, with marinated steak cooked with broccoli, carrots and red bell peppers, in an Asian-inspired soy and marmalade sauce!

Last year I bought a cookbook called “Hungry Girl To the Max!” – The Ultimate Guilt-Free Cookbook”, by Lisa Lillien. I found this recipe for Orange Beef Stir Fry in the cookbook and enjoyed giving it a try. We ended up really enjoying this delicious meal.

I don’t eat very much beef, but this recipe sounded good to me (I’m a sucker for anything with orange in it), and I love the fact that the author has taken steps to cut the fat in a lot of her recipes.

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The Marinated Steak Is Full Of Flavor!

The steak marinades until time to cook, so it helps to tenderize it, and allows the wonderful, delicious combination of orange marmalade, soy sauce, ginger and garlic flavors to permeate it!  Add to that some good stir-fried veggies, and you’re in for a treat!

The orange sauce would be great just on the veggies alone, if you don’t eat meat…(just sayin’ that for all you vegetarians out there!) Or swap out the beef for chicken if you don’t like red meat. This is a very versatile recipe- the flavor is in the sauce!

My suggestion would be to get the beef marinating in the refrigerator early in the day…then the recipe will be a snap to throw together later, for a delicious dinner. Hope you enjoy it! Making the sauce is EASY! Simply whisk the ingredients together.

An Asian-inspired orange and soy sauce is mixed for the stir fry.

Slice the steak very thin. TIP: You will find it’s easiest to slice thin if the meat is partially frozen before cutting.

Steak is cut into thin strips for the orange beef stir fry.

Marinating The Steak Strips For FLAVOR!

The steak slices are marinated in a delicious soy and marmalade Asian-inspired sauce, before stir frying.

Steak marinates in orange and soy sauce before cooking.

While the steak marinates, I prep the veggies for the orange beef stir fry. The veggies are prepped and ready to go. I love the colors of the veggies in a good stir fry, don’t you?

Broccoli, bell peppers and carrots are chopped and prepped before stir frying.

Stir Fry The Veggies

The colorful veggies are stir-fried in some reserved delicious orange and soy sauce mixture.

Broccoli, bell peppers and carrots are stir-fried in orange sauce.

Finish Cooking The Orange Beef Stir Fry And Serve!

The marinated beef slices and the reserved sauce are then added to the veggies. The dish is cooked until the steak is cooked through, and the sauce has thickened. The finished orange beef stir fry is served on top of a bed of rice. Yum!

Orange Beef Stir Fry is served on top of white steamed rice.

Hope you will consider trying this yummy orange beef stir fry. It is really scrumptious! Thanks for stopping by, and I hope you will come back soon for more delicious recipes. Have a GREAT day!

Looking For More BEEF Recipes?

You can find all of my beef 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.

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Author's signatureRecipe Adapted from “Hungry Girl To The Max-The Guilt-Free Cookbook, by Lisa Lillien, published 2012.

Orange Beef Stir Fry
Prep Time
1 hr 30 mins
Cook Time
12 mins
Total Time
1 hr 42 mins
 

Enjoy an Orange Beef Stir Fry, with marinated steak cooked with broccoli, carrots and red bell peppers, in an Asian-inspired soy and marmalade sauce!

Category: Entree
Cuisine: Chinese
Keyword: orange beef stir fry
Servings: 3 servings
Calories Per Serving: 243 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 3 Tablespoons orange marmalade (author recommends low-sugar)
  • 1 1/2 Tablespoons reduced sodium/light soy sauce
  • 1 1/2 Tablespoons seasoned rice vinegar
  • 1 1/2 Tablespoons cornstarch
  • 3/4 teaspoons ground ginger
  • 1/2 teaspoons garlic powder
  • 8 oz. raw lean beefsteak fillet (I used a rib eye steak I found in the freezer...heh heh heh!)
  • 2 dashes Couple dashes of salt
  • 3 cups broccoli florets
  • 1 1/2 cups chopped red bell pepper (I used a combination of red and yellow peppers for color)
  • 3/4 cup shredded carrots
  • Optional seasonings to taste: additional salt , pepper, and red pepper flakes (I used all of them)
Instructions
  1. Make the sauce: In a medium bowl, mix the marmalade with the soy sauce until blended. Add the vinegar, cornstarch, ginger and garlic powder and mix well. Add 1 cup of water to this and whisk together until the cornstarch is completely dissolved.
  2. At this point, reserve 1/2 cup of the marinade in a separate bowl. Cover and refrigerate. This will be used later in the recipe.
  3. Thinly slice the beef (trimming the visible fat) and season with salt. (Hint: the easiest way to slice the beef thin is to slice while the beef is semi-thawed, but still firm. Trust me.) Add the beef to the bowl w/ the remaining marinade (NOT the 1/2 cup you reserved earlier) and coat well. Cover the bowl and let marinate in the refrigerator for at least one hour (I recommend all day)
  4. Chop and grate the veggies. Spray a large skillet with non-stick spray, and bring to medium-high heat. Add the broccoli, bell pepper, carrots, and the 1/2 cup of the marinade that you reserved earlier. Cook this on medium-high for approximately 5 minutes, stirring, until the veggies have slightly softened.
  5. Add the 1/2 cup of leftover marinade and the beef into the skillet. Cook on medium-high until the veggies are tender, the beef has cooked through, and the sauce has thickened (approx. 4-5 minutes). When done, remove from heat, and serve! We had rice on the side and it was a perfect accompaniment to the stir-fry. ENJOY!
Nutrition Facts
Orange Beef Stir Fry
Amount Per Serving (1 (1/3 of total))
Calories 243 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 1g6%
Cholesterol 46mg15%
Sodium 871mg38%
Potassium 824mg24%
Carbohydrates 31g10%
Fiber 4g17%
Sugar 18g20%
Protein 21g42%
Vitamin A 8245IU165%
Vitamin C 179.2mg217%
Calcium 87mg9%
Iron 2.6mg14%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Enjoy an Orange Beef Stir Fry, with marinated steak cooked with broccoli, carrots and red bell peppers, in an Asian-inspired soy and marmalade sauce!

 

 

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Tuscan Garlic Chicken

This easy, stove top Tuscan Garlic Chicken features lightly seasoned chicken, with a spinach, red pepper, garlic and Parmesan cheese sauce, on fettuccine pasta.
This easy, stove top Tuscan Garlic Chicken features lightly seasoned chicken, with a spinach, red pepper, garlic and Parmesan cheese sauce, on fettuccine pasta.
“Winner, Winner…Chicken Dinner”! I might have said these words after making this amazing recipe for Tuscan garlic chicken last night for dinner.
 
I love to search for new recipes and try them out for my husband and myself, and when I find a great one, like Tuscan garlic chicken, it’s a “Christmas miracle”, as I like to say!  I made a few small changes to the original recipe, utilizing ingredients I had on hand. The end result? We totally enjoyed this dish.
 
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About This Recipe For Tuscan Garlic Chicken

The Italian flavors of lightly seasoned chicken, spinach, red peppers, garlic and Parmesan cheese on a bed of fettuccine pasta are wonderful! As I made the sauce, I kept tasting it. Yes, it’s a tough job, but “someone” has to do quality control, right?
 
The original recipe calls for 4 chicken breasts, but I only used 2 for this recipe. After pounding them out thinner and cutting them in half (total of 4 pieces of chicken breast), my husband and I ended up having 1 half piece each (with 2 pieces leftover for “leftovers”).That portion size of chicken was more than enough, so that cut the already inexpensive price of this delicious meal way down!
 
I’m very glad I tried this recipe, and look forward to making it again. This would be a great meal to cook when company comes over for dinner! I hope you will give it a try – AND I hope you enjoy it! Here are a few pictures taken while cooking Tuscan garlic chicken:

Some Photos Of The Process

Pounding the chicken breasts between plastic wrap with a meat mallet is good, cheap therapy! Keep pounding until the chicken breasts are fairly flattened.
 
Pound the chicken breasts with a meat mallet, to flatten them.

You will cook red peppers and garlic together in a large skillet, before adding the rest of the ingredients needed to make a colorful, creamy sauce for the chicken.
 
Red bell peppers and garlic cook in skillet before adding more sauce ingredients.
 

The Sauce For Tuscan Garlic Chicken Is Very Colorful!

This is what the sauce for Tuscan garlic chicken will look like once all ingredients are added. It is very creamy and full of flavor.
 
The creamy sauce for Tuscan garlic chicken is very colorful in the skillet.

Serving Tuscan Garlic Chicken

And that’s it! The Tuscan garlic chicken is wonderful, served on top of fettucine pasta. Doesn’t it look good? Well, let me tell you, it IS absolutely DELICIOUS!

Tuscan Garlic Chicken, served on a bed of fettucine noodles.

This chicken dish really is a simple meal to prepare, and it tastes wonderful! Sure hope you will consider making this Tuscan garlic chicken! Thank you for stopping by, and I hope you will come back soon. Have a great day.

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 delicious 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.

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


Author's signature

 Adapted From: http://www.tastesbetterfromscratch.com/2014/01/tuscan-garlic-chicken.html 

Tuscan Garlic Chicken
Prep Time
30 mins
Cook Time
15 mins
Total Time
45 mins
 

This easy, stove top Tuscan Garlic Chicken features lightly seasoned chicken, with a spinach, red pepper, garlic and Parmesan cheese sauce, on fettuccine pasta.

Category: Entree
Cuisine: Italian
Keyword: Tuscan garlic chicken
Servings: 4
Calories Per Serving: 540 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 2 large chicken breasts
  • 2 Tablespoons olive oil
For the chicken coating:
  • 1/2 cup all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon dried basil
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon garlic powder
For the sauce:
  • 1/2 large red bell pepper , diced
  • 1 Tablespoon minced garlic
  • 1 1/2 Tablespoons olive oil
  • 1/2 cup chicken broth
  • 1/2 Tablespoon flour
  • 3/4 cup milk
  • 1 1/4 teaspoon corn starch
  • 1/4 teaspoon garlic powder
  • salt & pepper , to taste
  • 1/2 small box frozen chopped spinach (cooked according to pkg. & drained well) You can also substitute 2 cups of chopped fresh baby spinach, if desired)
  • 1/2 cup shredded Parmesan cheese (I used the real stuff!)
For the pasta:
  • 1/2 lb. fettuccine noodles , cooked according to pkg. directions)
  • * Note: I'm sure any pasta would work great...the fettuccine noodles were fantastic though; they really handled the sauce well!)
Instructions
  1. Preheat oven to 375 degrees.
  2. Cut the chicken breasts in half. Place each piece between two pieces of plastic wrap and pound with a meat mallet until much thinner (think of this as good therapy...pound, pound, pound!). You can also cut the chicken breasts in half horizontally, if desired. I pounded away!
  3. On a large plate, mix together the chicken coating ingredients (flour, salt, pepper, basil, oregano, onion powder and garlic powder). Dredge the chicken in the mixture, coating both sides.
  4. Heat 2 TBSP olive oil in a non-stick skillet on medium high. When the oil is really HOT, add the chicken. Brown the chicken on both sides (approx. 1-2 minutes per side-till golden brown), then remove chicken from skillet and place in a baking dish and bake at 375 degrees for 15 minutes (or until fully cooked). Keep chicken warm.
  5. While the chicken is in the oven, whip up the sauce. (Easy so far, right?)
  6. To make the sauce, start by sauteing the diced red peppers in just a touch of olive oil for about 5 minutes. Then add the minced garlic and saute for another minute or two (being careful NOT to burn the garlic!). Once done, remove from skillet to a small plate and set aside.
  7. Add the 1 1/2 TBSP olive oil to the warm skillet. Add in the flour and whisk into the oil to blend. Add the chicken broth to this mixture and whisk until smooth. Slowly bring this sauce to a boil.
  8. In a small bowl, combine the milk and the cornstarch until dissolved. Add this to the boiling sauce, then reduce the heat to a simmer.
  9. Stir in the cooked, well-drained spinach (or 2 cups fresh chopped baby spinach), the peppers and garlic mixture, the Parmesan cheese and garlic powder. Season with a touch of salt and pepper (to taste).
  10. Simmer the sauce until it thickens, stirring occasionally. If sauce is too thick, you can always add in several tablespoons of the starchy hot pasta water. (I added 3-4 TBSP of pasta water)
  11. Place fettuccine noodles on plates, top with the sauce and then place the chicken on top. Garnish with a bit of fresh, chopped basil (optional) and some additional shredded Parmesan cheese. ENJOY!
Nutrition Facts
Tuscan Garlic Chicken
Amount Per Serving (1 serving)
Calories 540 Calories from Fat 180
% Daily Value*
Fat 20g31%
Saturated Fat 5g31%
Cholesterol 97mg32%
Sodium 1000mg43%
Potassium 584mg17%
Carbohydrates 59g20%
Fiber 2g8%
Sugar 4g4%
Protein 28g56%
Vitamin A 2120IU42%
Vitamin C 26.6mg32%
Calcium 235mg24%
Iron 2.8mg16%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!This easy, stove top Tuscan Garlic Chicken features lightly seasoned chicken, with a spinach, red pepper, garlic and Parmesan cheese sauce, on fettuccine pasta.

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Cranberry Almond Granola

Cranberry almond granola is a yummy, easy to make homemade granola, with toasted almonds, oats, honey, cinnamon, sunflower seeds & dried cranberries!Cranberry almond granola is a yummy, easy to make homemade granola, with toasted almonds, oats, honey, cinnamon, sunflower seeds & dried cranberries! I love to make granola! A few years ago, I decided to try to make Cranberry Almond Granola from scratch. The results? A fantastic tasting breakfast or snack item! Making granola from scratch saves money (granola is getting expensive).

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It’s also fun to custom make granola to include some favorite items in the ingredients. I’ve been making our own cranberry almond granola ever since then, and don’t miss store-bought at all. It’s been fun to also make great tasting Coconut Pecan Chocolate Chip Granola and Gingerbread Granola.

Over the past few years I have experimented with several recipes, but still love this simple one that I “morph” (by adding a variety of dried fruits) to suit my taste at any given moment. I love this cranberry almond granola sprinkled on Greek yogurt for a quick little breakfast treat. It is also good as breakfast cereal, swimming in a bowl of milk, or even as a topping for ice cream!

I made this batch of granola up this morning, and while it was baking, it began lightly snowing outside for a few brief minutes…how cool is that? Big, fluffy snowflakes coming down, while the aroma of the granola baking filled our kitchen. What a great way to start the day! Here are a few pics of the “process”:
 

Preparing Cranberry Almond Granola

Slice almonds into thin slivers. The almonds will be lightly “dry toasted” in a skillet, to enhance their “nutty” flavor.

Almonds are sliced in slivers before skillet toasting and adding to granola.

The sliced almond are lightly “toasted” in a dry skillet over low heat for several minutes. The aroma will be a good tip-off that they are done.

Sliced almonds are lightly toasted in a dry skillet.

Place the toasted almonds, oats, sunflower seeds, flaxseed, coconut and cinnamon into a large mixing bowl.

In a separate bowl, mix together honey and oil, and then pour this over the almonds, oats, etc. in the mixing bowl. Stir to full combine and cover all the dry ingredients with the honey/oil mixture. DO NOT ADD THE DRIED CRANBERRIES before baking.

Toasted almonds, sunflower seeds, coconut, cinnamon, oats and flaxseed in mixing bowl.

Bake The Cranberry Almond Granola

The granola is then spread out onto a large ungreased baking sheet. Cook the granola at 350° F. for 30 minutes, stirring the granola once and re-spreading it out, halfway through the baking time.

Once the cranberry almond granola (still cranberry-less) is finished baking, remove from oven and place it on parchment paper to cool off. Stir in the dried cranberries, spread it out, and then let the granola cool completely. Once cooled completely, it is ready to eat! Store the cranberry almond granola in an airtight container… and enjoy!

Cranberry Almond Granola cooling on parchment paper before eating!

I do hope you will try this recipe for cranberry almond granola…it is easy to make, and very flavorful, but I cannot guarantee random snowfall while making it…sorry! Hope you enjoy it as much as we do.

Be sure to check out ALL of my recipes in the Recipe Index, located at the top of the page. There are a LOT to choose from. Have a great day, and come back soon!

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.culinary.net/recipes/RecipeDetail.aspx?ID=7090&CourseName=Healthy+Eating&CourseID=55#.T9Y-bCvKVqg.pinterest

Cranberry Almond Granola
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
 

Cranberry almond granola is a yummy, easy to make homemade granola, with toasted almonds, oats, honey, cinnamon, sunflower seeds & dried cranberries!

Category: Breakfast
Cuisine: American
Keyword: cranberry almond granola
Servings: 9 cups
Calories Per Serving: 460 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 1 cup almonds , slivered and lightly toasted
  • 2 1/2 cups rolled oats (I use old-fashioned, but quick cook will work, too)
  • 1/2 cup pecans (can use walnuts), chopped
  • 1/4 cup sunflower seeds
  • 1 teaspoon flaxseed (optional)
  • 1 cup flaked coconut
  • 3/4 teaspoon cinnamon
  • 3/4 cup honey
  • 1/4 cup almond or vegetable oil (I use vegetable oil)
  • 1/2 cup dried cranberries (to add to granola AFTER it is done)
Instructions
  1. Preheat oven to 350 degrees. In a skillet on medium high heat, add the almonds and pecans. Stir the nuts for 4-5 minutes while they toast. They will turn lightly golden once toasted. Be careful not to burn them.
  2. In a large bowl, combine the toasted almonds and pecans with the oats, sunflower seeds, flaxseed, coconut and cinnamon.
  3. In a separate small bowl, add the honey and the oil and mix till combined. Pour over the dry ingredients and mix well, till all ingredients are coated well. Pour mixture out onto a large (ungreased) baking sheet. Evenly spread the granola out over the entire sheet.

  4. Bake at 350 degrees for 30 minutes. Remove granola from oven every 10 minutes during cooking and give the mixture a quick stir, then pop back into oven. Once done, remove granola from oven, stir in the dried cranberries, and pour granola onto a sheet of parchment paper to let it cool completely.

  5. Store granola in an airtight container. Makes approximately 9 cups of yummy granola!
Nutrition Facts
Cranberry Almond Granola
Amount Per Serving (1 cup)
Calories 460 Calories from Fat 252
% Daily Value*
Fat 28g43%
Saturated Fat 12g75%
Trans Fat 1g
Sodium 7mg0%
Potassium 312mg9%
Carbohydrates 51g17%
Fiber 7g29%
Sugar 29g32%
Protein 8g16%
Vitamin A 6IU0%
Vitamin C 1mg1%
Calcium 68mg7%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Cranberry almond granola is a yummy, easy to make homemade granola, with toasted almonds, oats, honey, cinnamon, sunflower seeds & dried cranberries!

 

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Banana Nut Scones

Banana Nut Scones, with pecans (or walnuts) and a banana flavored glazed icing are a delicious, easy to make treat for breakfast, brunch or a light snack!Banana Nut Scones, with pecans (or walnuts) and a banana flavored glazed icing are a delicious, easy to make treat for breakfast, brunch or a light snack! True story – I LOVE scones (wow…bold lettering AND underlined…can you tell how much I love them?) That includes these Banana Nut Scones! But… I don’t like paying high prices for one OR getting one in a coffee house that is dry, crumbly, and rather sawdust-like. UGH. Seriously, scones are so very quick, easy, and inexpensive to make! You can make EIGHT scones for a little more than what some people will pay for ONE! Why not whip up a batch, and freeze a few for later?

These scones are good for “those times“. You know…the times you’re running fast and furious to get to a meeting and forget to eat breakfast…or you’re snowed in…or you need something yummy to enjoy with your afternoon cup of coffee or tea. Perhaps you’ve had those times when you find overly-ripe (dead) bananas on the counter and they need to either go to the resting place for dead bananas or be used in something yummy! All very valid reasons (in my humble opinion) for making BANANA NUT SCONES!

I found this recipe online, made a few minor changes, and just like that had 8 delicious scones (half to be eaten and half to be given away). If you like the flavor of banana nut bread, you will LOVE these scones!

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Making Banana Nut Scones Is EASY

Here are the banana nut scones, rolled out and cut. It is dusted with sugar and now they are ready for baking in the oven.

Scones divided into 8 wedges on parchment paper

The banana nut scones are hot out of the oven, and lightly browned on top. Now they just need some sweet glaze drizzled on top before eating!

Browned banana nut scones on parchment paper

Here is one of the finished banana nut scones. It is lightly glazed, sliced, and is ready to enjoy!

Banana scone side view with pecan on top

I enjoyed nibbling (i.e. “scarfing”, but nibbling sounds daintier) ne of the banana nut scones while sipping my coffee. I did this while also writing in my Gratitude Journal (a daily practice of mine to name and write God’s blessings, as I become aware of and see them). Boy, was I grateful for that delicious scone!  I hope you will give them a try…think you will enjoy them.

Looking For More SCONE Recipes?

You can find all of my scone recipes in the Recipe Index, located at the top of the page. I have lots of them, 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

Have a wonderful day!

Author's signature

Recipe Adapted from: http://heatherchristo.com/cooks/2013/01/10/banana-scones/

Banana Nut Scones
Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
 
Banana Nut Scones, with pecans (or walnuts) and a banana flavored glazed icing are a delicious, easy to make treat for breakfast, brunch or a light snack!
Category: Breakfast
Cuisine: American
Keyword: banana nut scones
Servings: 8 servings
Calories Per Serving: 417 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For Scones:
  • 2 cups flour
  • 1/2 cup granulated sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 8 Tablespoons cold butter , cut into small pieces
  • 1 large banana ( very ripe, mashed)
  • 2 Tablespoons milk or heavy cream (I used milk)
  • 1 egg , beaten slightly
  • 1/2 cup pecans or walnuts , chopped (I used pecans)
  • 1 Tablespoon milk or heavy cream
  • Granulated sugar (for sprinkling)
For Glaze Topping:
  • 1 1/2 cups confectioner's sugar (powdered)
  • 1/4 teaspoon banana extract
  • 1/4 teaspoon vanilla extract
  • 3-4 teaspoons warm water (to get glaze to correct "painting" consistency)
Instructions
  1. Preheat oven to 400°F. While oven preheats, line a baking sheet with parchment paper.

  2. In the bowl of a food processor (or large bowl if making by hand), combine all dry ingredients. Add cold butter to processor; pulse to cut in butter (or use hand-held pastry cutter). Process until mixture is crumbly and butter is about the size of peas.

  3. In separate bowl, mix mashed banana, milk (or heavy cream), and egg; Mix until well blended. Add banana mixture to dry ingredients; pulse till dough comes together in a "shaggy" looking ball (If mixing by hand, stir till you have a "shaggy" looking dough ball). Turn dough ball onto a floured work surface; mix in nuts till blended.

  4. With floured hands (sprinkle a bit more flour on dough, cause dough is sticky), gently form dough ball into a round "disc" approx. 8" across. Using sharp knife or pizza cutter, cut disc into 8 wedges.

  5. Re-arrange wedges in a circle on prepared baking sheet. Brush scone tops with 1 TBSP of cream or milk; lightly sprinkle with sugar.

  6. Bake scones at 400°F for 20-23 minutes (check them at the 20 minute mark-keep an eye on them). Bake till golden brown. When done, transfer scones to wire rack (with parchment or foil underneath to catch any drips from glaze icing). Let cool.

  7. While cooling, mix glaze ingredients in small bowl. Once scones are completely cooled, "paint" icing over the scones using pastry brush. ENJOY!

Nutrition Facts
Banana Nut Scones
Amount Per Serving (1 scone)
Calories 417 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 7g44%
Cholesterol 50mg17%
Sodium 325mg14%
Potassium 175mg5%
Carbohydrates 63g21%
Fiber 1g4%
Sugar 36g40%
Protein 4g8%
Vitamin A 395IU8%
Vitamin C 1.3mg2%
Calcium 44mg4%
Iron 1.8mg10%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Banana Nut Scones, with pecans (or walnuts) and a banana flavored glazed icing are a delicious, easy to make treat for breakfast, brunch or a light snack!

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Honey Lime Chicken Skewers

Honey lime chicken skewers, with marinated chicken breast, zucchini, yellow squash, mushrooms and bell peppers are the perfect (yummy) kabobs for grilling!Honey lime chicken skewers, with marinated chicken breast, zucchini, yellow squash, mushrooms and bell peppers are the perfect (yummy) kabobs for grilling!

As I write this post for honey lime chicken skewers, it is the middle of winter in the Pacific Northwest…cold and overcast. Sigh. I find myself longing for more hours of sunlight, warm weather, and the smell of smoke coming from our hard-working BBQ grill, as another delicious chicken dinner is prepared.

We grill as soon as is it warm enough to hang around outside without getting frozen or pelted with rain; I can hardly wait for warm weather and Daylight Savings Time to arrive!

There’s nothing better than sitting outside, sipping iced tea on a warm evening and watching my husband (“The Grill Master”) help me cook dinner, armed with charcoal briquets, charcoal lighter, and kitchen tongs! Yay for BBQs and honey lime chicken skewers!

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

Weber grill is fired up to cook honey lime chicken skewers!

This recipe for honey lime chicken skewers is one I found on Pinterest last year. I added skewers of summer veggies to the dish (grilled separately, but basted with the honey lime marinade), and we really loved it! Honey lime chicken skewers (with yummy grilled veggies) is definitely one of those “Perfect For Those Lazy Days Of Summer” meals.

How To Make These Chicken Skewers (it’s easy)

Boneless, skinless chicken breasts are cut into chunks, then marinated, threaded onto skewers, and grilled. TIP: Marinade the chicken early in the day, throw it in the refrigerator before you head to work or go have some summer fun, then skewer and grill it later for an amazing dinner!

Chicken breasts are cut into chunks for honey lime chicken skewers.

I used zucchini, yellow squash, red and orange bell peppers and button mushrooms. If you want to add your own veggies (such as onions, tomatoes, etc.), please do! Make this honey lime chicken skewers recipe your own!

Zucchini squash and bell peppers, sliced for honey lime chicken skewers.

The chicken pieces are marinated in an amazing honey lime sauce. Marinated chicken cubes are then evenly divided between two skewers.

The veggies are cut, then threaded (alternating veggies), onto two additional skewers. Note: I used metal skewers. If you will be using wooden skewers, remember to soak them in water for approximately 15 minutes. This will help to prevent them from burning on the grill.

Marinated honey lime chicken skewers and veggies ready to grill.

Grilling Honey Lime Chicken Skewers

The kabobs (also known as skewers), are grilled (turning occasionally) until done. They are brushed with some of the reserved honey lime marinade, while they cook. When fully cooked through, the honey lime chicken skewers and grilled veggies are removed from the grill.

The chicken and veggies are slid off their skewers onto individual plates. We served the grilled chicken and veggies with a side of steamed rice. Honey lime chicken skewers (along with the veggies) are very quick, tasty meal. It’s a real “no-brainer” recipe that is easily doubled or tripled, if you’re feeding a few people. I hope you enjoy it as much as we do!

Honey lime chicken skewers (kabobs), after grilling. Ready to eat!

Hope you will consider trying these honey lime chicken skewers! They have wonderful flavor! Have a great day, and remember… be kind to those you meet today. They may need a kind word from a stranger to make their day a little brighter.

Looking for More KABOB Recipes?

You can find all of my recipes in the Recipe Index, located at the top of the page. I have some delicious kabob recipes you might enjoy, including:

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Author's signatureRecipe Source: http://kitchenmeetsgirl.com/honey-lime-chicken-skewers/  

Honey Lime Chicken Skewers
Prep Time
1 hr
Cook Time
15 mins
Total Time
1 hr 15 mins
 
Honey lime chicken skewers, with marinated chicken breast, zucchini, yellow squash, mushrooms and bell peppers are the perfect (yummy) kabobs for grilling!
Category: Entree
Cuisine: American
Keyword: honey lime chicken skewers
Servings: 2
Calories Per Serving: 445 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 1 pound boneless skinless chicken breasts , (cut into large chunks)
  • 2 Tablespoons cilantro , chopped (for garnish)
For Marinade:
  • 3 Tablespoons soy sauce
  • 2 Tablespoons honey
  • 1 Tablespoon vegetable oil
  • Juice of 1 lime
  • 2 garlic cloves , minced
  • 1-2 teaspoons Sriracha sauce
  • teaspoon Red pepper flakes
For Veggie Skewers (alternate these on separate skewers):
  • 1 small zucchini , sliced
  • 1 small yellow squash , sliced
  • 6 button mushrooms , rinsed
  • 1/2 red / orange bell pepper
Instructions
  1. Cut boneless, skinless chicken breasts into 1-2" chunks. Set aside while you make the honey lime marinade.

  2. In a small bowl, combine soy sauce, honey, oil, lime juice, minced garlic, Sriracha sauce and red pepper flakes, to make the marinade. Mix thoroughly.
    NOTE: Measure out 3 Tablespoons of marinade and set aside for later. Pour the remaining marinade over the chicken chunks. Marinate the chicken (covered) in the refrigerator for a minimum of 1 hour. The longer you let the chicken marinate, the better the flavor.

  3. Thread marinated chicken onto skewers, dividing evenly. It is BEST to thread the veggies onto separate skewers, since the meat and the veggies tend to cook through at slightly different times. It's easier to cook them on separate skewers.

  4. For veggie skewers: Alternate veggies onto 2 skewers. Place on grill and occasionally brush with the reserved honey lime chicken marinade. Cook veggies, turning skewers occasionally to cook all sides. They will probably take a bit less time to grill than the chicken. Plan accordingly.

  5. Grill chicken skewers on medium-high heat for 6-8 minutes per side, or until the juices run clear. Turn chicken skewers occasionally to ensure they get browned on all sides. Remove skewers from grill, remove skewers from chicken and veggies. Serve, and enjoy!

Recipe Notes

The chicken skewers are best when served alongside grilled skewered vegetables like zucchini, onions, mushrooms and yellow squash. Use whatever veggies you enjoy!

*** I used metal skewers. If you will be using wooden skewers, remember to soak them in water for approximately 15 minutes (this will prevent them from burning on the grill...which would NOT be a good thing!)

Nutrition Facts
Honey Lime Chicken Skewers
Amount Per Serving (1 skewer (each-chicken and veggies))
Calories 445 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 7g44%
Cholesterol 145mg48%
Sodium 1127mg49%
Potassium 1444mg41%
Carbohydrates 29g10%
Fiber 2g8%
Sugar 23g26%
Protein 53g106%
Vitamin A 1265IU25%
Vitamin C 69.5mg84%
Calcium 35mg4%
Iron 2.2mg12%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Honey lime chicken skewers, with marinated chicken breast, zucchini, yellow squash, mushrooms and bell peppers are the perfect (yummy) kabobs for grilling!

 

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