The Grateful Girl Cooks!

23
Mar
2015

Chili, Lime & Cumin Cod

categories: Main Dishes, Mexican / Southwestern, Seafood

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Southwest-inspired Chili Lime Cumin Cod is baked, seasoned fish, topped with a lime, cumin & butter sauce, and is ready in less than 15 minutes!

About a month ago I found a recipe on Pinterest for Chili, Lime Cumin Cod. The flavor combination sounded interesting to me (a bit Southwestern), AND I had a few pieces of cod hanging out in the back of my freezer. So… I decided to give this easy sounding seafood recipe a try.

The entire recipe took less than 15 minutes to prepare, so I would consider this a truly easy, quick, and flavorful seafood entree! I think the quick, flavorful lime cumin butter sauce would also taste great on grilled halibut, swordfish, tilapia or mahi-mahi, as well.

The recipe is so simple, I really don’t think it’s possible to mess this one up! Chili Lime Cumin Cod for the win! This quick and simple, healthy seafood dish is perfect for busy nights where you just want something “good for you”, to eat!

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

How To Make Chili Lime Cumin Cod

Preheat your oven to 450 degrees. Spray an oven-safe baking pan with non-stick spray (or coat pan with oil).

In a small bowl, combine the chili powder, oregano and salt, until fully blended. This is your spice mixture for the fish. Sprinkle spices on top of each of the pieces of cod. Press the spices slightly into the fish to adhere them to the surface of the fish.

Place the pieces of seasoned cod into the prepared baking pan. Bake at 450 degrees for about 10 minutes, or until fish is done and opaque in color.

Make The Sauce To Top Baked Chili Lime Cumin Cod

While the fish is baking, make the sauce to top the cooked fish. Melt the butter in a small skillet.

Add cumin powder and the juice of one lime to the melted butter in skillet.

Give the sauce a good stir to combine ingredients. Cook the sauce for one more minute, then remove the skillet from the heat.

Serve The Baked Chili Lime Cumin Cod

Once the fish is done, remove the pan from the oven. Transfer the pieces of baked chili lime cumin cod fish onto individual serving plates. Drizzle each piece of fish with the warm butter lime and cumin sauce.

Serve the chili lime cumin cod while it is hot, and enjoy! THAT’S IT! I served the fish with steamed broccoli and some rice on the side. The fish flaked very easily, and the simple butter lime sauce was the perfect finishing touch for the seasoned cod!

I really hope you enjoy this incredibly SIMPLE seafood dish! We really enjoyed the chili lime cumin cod, and trust you will, too! Have a GREAT day!

Looking For More COD Recipes?

You can find all of my recipes in the Recipe Index, located at the top of the page. A few of our favorite seafood recipes featuring cod include:

Interested In More Recipes?

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Recipe Source: http://cocinandoconalena.blogspot.com/2010/12/chili-lime-cumin-cod.html

0 from 0 votes

Chili Lime Cumin Cod

Prep Time

5 mins

Cook Time

10 mins

Total Time

15 mins

Southwest-inspired Chili Lime Cumin Cod is baked, seasoned fish, topped with a lime, cumin & butter sauce, and is ready in less than 15 minutes!

Category: Entree-Seafood

Cuisine: Southwestern

Keyword: chili lime cumin cod

Servings: 4 servings

Calories Per Serving: 197 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

2 pounds cod fillets (4 pieces)
1 teaspoon chili powder
1/2 teaspoon dried oregano (may substitute dried parsley or dried cilantro-I put a bit of each on the fish)
1/2 teaspoon salt
2 Tablespoons butter
1/4 teaspoon cumin
1 lime , juiced

US Customary - Metric

Instructions

Preheat your oven to 450 degrees. Spray an oven-safe baking pan with non-stick spray (or coat pan with oil).
In a small bowl, combine the chili powder, oregano, and salt. Mix to combine. Sprinkle spices on top of the pieces of cod. Press spices slightly into the fish to adhere. Place the seasoned cod into prepared baking pan.
Bake at 450 degrees for about 10 minutes, or until fish is done and opaque in color.
While the fish is baking, make the sauce to top the cooked fish. Melt the butter in a small skillet. Add cumin and the juice of one lime. Stir to combine; cook for an additional minute. Remove from heat.
When pieces of cod are finished cooking, remove pieces to individual serving plates. Drizzle the Lime/Cumin/Butter sauce over the top of the pieces of fish. Serve... and enjoy!

Recipe Notes

I think the sauce for this recipe would also taste great on grilled halibut, swordfish, mahi-mahi, or tilapia.

Nutrition Facts

Chili Lime Cumin Cod

Amount Per Serving (1 piece)

Calories 197 Calories from Fat 54

% Daily Value*

Fat 6g9%

Saturated Fat 3g19%

Cholesterol 88mg29%

Sodium 441mg19%

Potassium 728mg21%

Carbohydrates 2g1%

Protein 30g60%

Vitamin A 390IU8%

Vitamin C 6.6mg8%

Calcium 37mg4%

Iron 1mg6%

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

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19
Mar
2015

Homemade Italian Dressing

categories: Italian, Sauces and Dressings

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Make an absolutely delicious homemade Italian dressing from scratch in about 5 minutes, to flavor your favorite mixed green salads.
I found this recipe for homemade Italian dressing years and years ago (can’t remember where), and wrote it down on a 3×5 card. The only writing on the index card other than the recipe is my description: “GOOD!” Super simple to make, and FULL of flavor, this Homemade Italian Dressing recipe is my “go to” when I want to make a quick “from scratch” salad dressing.

Seriously… from start to finish, this tasty homemade Italian dressing takes less than 5 minutes to make! As an added bonus… there are no weird “shelf-stabilizing” ingredients in it (with names I can’t pronounce) to be found. Most ingredients are basic ingredients and spices I always have in my home. Can’t beat that! Here’s how you make this lickety-split!

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

How To Make Homemade Italian Dressing

To make this homemade Italian dressing, measure the oil, lemon juice and white vinegar into a bowl. Add the rest of the dry ingredients (salt, sugar, dry mustard, onion powder, paprika, oregano, thyme), and 2 minced garlic cloves.

Whisk these ingredients together until the sugar and salt have dissolved and the mixture is fully blended.

Why Is This Homemade Italian Dressing Red In Color?

Once blended, the homemade Italian dressing will look like this photo below. The red color does NOT come from ketchup, but from the addition of the paprika!

Pour the salad dressing into a bottle or jar that can be sealed. I usually pour it through a funnel for less spills.

For BEST Homemade Italian Dressing Flavor

Put a lid on the bottle and refrigerate for at least 2 hours. This helps the flavors to become fully incorporated. Once you’re ready to dress your salad, be sure to shake the homemade Italian dressing well, before serving.

That’s IT!!! I think it took longer to write this blog post than it did to make this delicious homemade Italian dressing. Hope you’ll give it a try on your next mixed green salad. I think you will really like it! Have a great day.

Looking For More SALAD DRESSING Recipes?

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

Interested In More Recipes?

You Can Also Find Me On Social Media:

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

Recipe Source: unknown

0 from 0 votes

Homemade Italian Dressing

Prep Time

5 mins

Cook Time

0 mins

Total Time

5 mins

Make an absolutely delicious homemade Italian dressing from scratch in about 5 minutes, to flavor your favorite mixed green salads.

Category: Salad Dressing

Cuisine: Italian

Keyword: Italian dressing

Servings: 24 (1½ cups total)

Calories Per Serving: 122 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1 cup vegetable oil
1/4 cup fresh squeezed lemon juice
1/4 cup white vinegar
1 teaspoon salt
1 teaspoon granulated sugar
1/2 teaspoon dry mustard
1/2 teaspoon onion powder
1/2 teaspoon paprika
1/2 teaspoon oregano
1/8 teaspoon thyme
2 garlic cloves , minced

US Customary - Metric

Instructions

Measure oil, lemon juice and vinegar into bowl. Add the rest of the ingredients. Whisk well to fully combine. Pour into a container that can be sealed well. Refrigerate salad dressing for at least 2 hours for BEST flavor.
Shake bottle well, before serving.
Serve, and enjoy!

Nutrition Facts

Homemade Italian Dressing

Amount Per Serving (1 Tablespoons)

Calories 122

% Daily Value*

Sodium 97mg4%

Potassium 2mg0%

Vitamin A 20IU0%

Vitamin C 1.1mg1%

Calcium 1mg0%

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

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18
Mar
2015

Butternut Squash Ravioli with Browned Butter Sage Sauce

categories: Italian, Main Dishes, Meatless Meals, Pasta, Vegetable Dishes

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Butternut Squash Ravioli with Browned Butter Sage Sauce, with nutmeg and Parmesan cheese, is a delicious meatless dish that looks and tastes great!

I found a recipe on Pinterest for Butternut Squash Ravioli, drizzled with a browned butter and sage sauce, topped with Parmesan cheese. It’s fun to make homemade ravioli, and this recipe sounded good. So… I made it… and we really enjoyed it!

The creaminess of the roasted butternut squash, combined with the flavor of Parmesan cheese and a touch of nutmeg is amazing! The browned butter sauce (with only TWO ingredients!) that covered the pasta is so easy to make.

I decided to make my own ravioli from scratch because we have the cutest little pasta machine I received as a birthday gift several years ago. Seriously- I think making homemade pasta is very therapeutic and fun!

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

But What If I Don’t Have A Pasta Machine?

However, if you don’t have a pasta machine, you still can make this recipe with two other options: 1) make pasta dough and roll it out by hand with brute strength, or 2) buy a package of won ton wrappers and use those instead of pasta.

If you go the purchased won ton route, this recipe just got a lot simpler! If you like the adventure of making and rolling your own pasta dough for ravioli, then this is still a very simple recipe… honest!

Roast The Butternut Squash

You will need to roast the butternut squash first! Peel, de-seed, and then cut it into cubes. Bake (per instructions in printable recipe card below) the butternut squash.

Time To Make The Ravioli Dough

Making the ravioli dough is kinda fun, at least for me it is! This time I used an easy egg-less recipe I found in my pasta machine instruction book. Mix the ingredients in a stand mixer with a dough hook on it.

Remove the dough from the mixer once dough comes together enough to form a ball. Let the dough rest for about 15 minutes, covered with a slightly damp dish towel.

Pasta Machine Fun!

Slice off a piece of the dough, and run it through your pasta machine, adjusting settings (per manufacturer instructions) until you have long strips of dough. Keep running the dough through the machine until you have very long, thin strips of dough.

The dough for making butternut squash ravioli needs to be really thin. If rolling it out by hand, keep at it until the dough is very thin!

Time To Fill The Butternut Squash Ravioli

After the butternut squash finishes roasting, mash it up, then mix it (using an electric beater) with the Parmesan cheese and nutmeg in a bowl. Place small spoonfuls of mixture onto the pasta sheets, leaving space in between each spoonful.

Now gently pull the dough up and over the top of the butternut squash, from front to back, to touch the other side of the dough. Carefully cut into individual raviolis like this:

Crimp the edges with a fork all the way around, sealing the edges shut like this:

Now the ravioli should (hopefully) look like this:

Cook The Browned Butter Sage Sauce

Bring a large saucepan full of salted water to a full boil. Right before you cook the ravioli (remember FRESH ravioli only takes 2-3 minutes to cook), make the browned butter/sage sauce.

Melt the butter with fresh sage leaves in a large skillet. I grow my own sage at home, so all I had to do was go out to my front porch and get some of the leaves… easy-peasy!

After the butter and sage have cooked for about 3 minutes, the butter will begin to turn light brown. It will be a bit more brown than this…and will smell somewhat “nutty”. Once the butter sauce is light brown in color, remove the skillet from the heat.

The butternut squash ravioli cooks in about the same time it takes to make the sauce (about 3 minutes).

Time To Serve The Raviolis

Remove the raviolis with a slotted spoon to let them drain. Place them directly into the browned butter/sage sauce (sorry, no picture of that… was too busy trying to get them all in the skillet and covered with sauce!)

Spoon the sauce over the hot ravioli, then gently spoon them up and onto serving plates. Spoon additional sauce and sage leaves over the ravioli. Grate some fresh Parmesan cheese on the top, and serve!

Sure hope you try making these butternut squash ravioli. They are absolutely delicious!

Hope you enjoy this Italian-inspired pasta dish. It really tastes wonderful! Have a great day!

Looking For More PASTA Recipes?

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

Interested In More Recipes?

You Can Also Find Me On Social Media:

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

Recipe Source: http://jennysteffens.blogspot.com/2011/09/butternut-squash-ravioli-with-sage.html

0 from 0 votes

Butternut Squash Ravioli with Browned Butter Sage Sauce

Prep Time

45 mins

Cook Time

3 mins

Total Time

48 mins

Butternut Squash Ravioli with Browned Butter Sage Sauce, with nutmeg and Parmesan cheese, is a delicious meatless dish that looks and tastes great!

Category: Entree

Cuisine: Italian

Keyword: butternut squash ravioli

Servings: 4 servings

Calories Per Serving: 817 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For Squash Filling:

1 pound butternut squash
olive oil
salt & pepper (to season)
1/4 cup Parmesan cheese
1/4 teaspoon nutmeg

For Browned Butter Sauce:

3/4 cube butter
10-12 sage leaves

For Pasta:

1 recipe homemade pasta dough OR 1 pkg won ton skins (*see notes)

My pasta dough was made from:

3 cups all purpose flour
1 cup warm water
2 Tablespoons olive oil

For Garnish:

Additional grated Parmesan cheese

US Customary - Metric

Instructions

Slice squash in half. Peel and de-seed. Cut the squash into cubes, place in bowl, and coat them fairly well with olive oil. Sprinkle the squash with salt and pepper. Place the squash cubes on a baking sheet and bake for 25 minutes at 425 degrees. The squash should be tender when done. Remove squash from oven; place into a medium bowl and mash the squash with a fork until well "mashed". Add the Parmesan cheese and nutmeg. Give it a taste. If necessary, add a bit more salt and pepper.
While the squash is baking, make the pasta, per manufacturer's instructions. Roll it out into long strips on a well-floured surface.
Place small spoonfuls of the squash filling in the middle of the long sheets of pasta dough, leaving space between each one. Gently pull the dough up and over the filling from front to back until the dough touches the other edge. Lightly press down the outer edges. Carefully cut each ravioli apart. Using a fork, carefully crimp the edges of the raviolis, to seal completely.
Bring a large saucepan of salted water to a boil, for the ravioli.
While the water is coming to a boil, make the butter sauce: In a medium skillet, melt the butter. Add the sage leaves. Cook this for for 3-4 minutes on medium-low, only until the butter begins to brown. Once the butter turns light brown, remove pan from the heat.
Cook the ravioli in boiling, salted water for 2-3 minutes. They will float to the top of the water when they are done cooking. Remove the raviolis from the hot water using a slotted spoon; place them into the browned butter sauce. Carefully spoon some of the sauce onto the raviolis, to cover.
Place raviolis onto individual serving plates. Drizzle with the browned butter sauce and the sage leaves. Finely grate Parmesan cheese on top; Serve... and enjoy!

Recipe Notes

If using won ton wrappers, place prepared squash/Parmesan mixture into center of won ton wrapper. Brush all the edges of the won ton with water, then press edges together to completely seal around filling. Follow rest of directions.

Nutrition Facts

Butternut Squash Ravioli with Browned Butter Sage Sauce

Amount Per Serving (1 serving)

Calories 817 Calories from Fat 108

% Daily Value*

Fat 12g18%

Saturated Fat 2g13%

Cholesterol 14mg5%

Sodium 754mg33%

Potassium 591mg17%

Carbohydrates 150g50%

Fiber 6g25%

Sugar 2g2%

Protein 24g48%

Vitamin A 12135IU243%

Vitamin C 23.8mg29%

Calcium 199mg20%

Iron 9.1mg51%

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

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17
Mar
2015

Zucchini Relish

categories: Canning And Preserving, From Our Veggie Garden, Vegetable Dishes

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Learn how to make tasty zucchini relish (similar to pickle relish), an amazing condiment for hot dogs, hamburgers, etc., and learn how to can it for long term storage!
Last summer I was visiting a dear friend in her home. She told me she had canned some pickle relish, using shredded zucchini from her garden. Then she gave me not one, but TWO pint jars of her homemade zucchini relish to take home.

I was too embarrassed to tell her that I don’t even LIKE pickle relish, so I thanked her (graciously, of course!), and took them home to occupy a spot in our pantry. My thought was… I don’t eat hot dogs that often, and I don’t use it in my potato salad, so what was I supposed to do with TWO jars of the stuff?

I figured I could always put it out with the condiments at a bar-b-que or something…I ultimately cracked open a jar of zucchini relish (my curiosity got the best of me), and tried it on a grilled hot dog, and guess what? I LOVED it… (insert rolling of the eyes here). WHO KNEW?

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

Okay… Please Give Me The Recipe- I Confess

Fast forward…It’s almost a year later… and those 2 jars of relish are long gone. Used up over the past year… it’s a Christmas Miracle! (perhaps my taste buds changed?) So I told (more like “confessed”) my friend the WHOLE story of my initial reaction to her kind gift (truth-telling, from start to finish) and asked her for the recipe. Ha Ha.

We had a good laugh over it. She was kind enough to give it to me, just as she received the recipe from her Mom. I decided to make some for our pantry (you know… just in case there’s a world-wide pickle relish shortage!!!!!!).

I cut the recipe in half, and it made 2 pint jars and one half-pint jar… which should last us for awhile. The recipe I’m posting is for the whole amount, and it makes between 5-6 pint jars of zucchini relish.

So for all you relish lovers out there, here is a great relish for your hot dogs or hamburgers or potato salad, AND a great way to use up some of the zucchini that will overrun your garden this year! I’m glad I learned how to make my own. Even if you don’t “can”, you can keep one jar in the refrigerator for immediate use, and give the other jar to a friend.

How To Make Zucchini Relish

Here’s how you make it (it’s easy!): You start with shredded zucchini that has been drained well to remove excess water. Mix in diced onion, green pepper (I even snuck in a bit of red pepper), and salt. Let the mixture sit (covered) for 24 hours. The salt helps draw out liquid from the zucchini. Drain well, and rinse with cold water. Drain once more.

After draining zucchini mixture, add it to the rest of the ingredients in a large stock pot, stir well to combine, and bring mixture to a boil. Cook it for 15 minutes, stirring frequently.

Canning Zucchini Relish

Ladle relish into hot, sterilized canning jars (following basic canning guidelines). Leave 1/2″ headspace, remove air bubbles and wipe rims. Process in a boiling hot water bath for 15 minutes.

Remove jars from canner and listen for that wonderful “ping” sound, indicating the jars have sealed properly. Let the jars sit on the counter, undisturbed for 24 hours, then store in pantry.

Even if you don’t “can” food, you can always let the zucchini relish cool completely, then place it in jars (and kept refrigerated), then give one to a relish-loving friend or two… (never thought I’d ever say that!).

And… enjoy your hot dogs or hamburgers this summer, with this tasty zucchini relish on them (of course!).

Looking For More CANNING Recipes?

You can find all of my recipes in the Recipe Index, located at the top of the page. I have quite a few canning recipes, including:

Interested In More Recipes?

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

Recipe Source: Debbie Stephens (and her Mom)

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Zucchini Relish

Prep Time

1 d

Cook Time

15 mins

Total Time

1 d 15 mins

Learn how to make tasty zucchini relish (similar to pickle relish), an amazing condiment for hot dogs, hamburgers, etc., and learn how to can it for long term storage!

Category: Canning, Canning and Preserving, Condiment

Cuisine: American

Keyword: zucchini relish

Servings: 5 -6 pint jars

Calories Per Serving: 26 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

10 cups shredded zucchini (seeds scooped out and discarded)
1 large onion , finely diced
1 green pepper , finely diced (I even used a bit of red pepper!)
5 Tablespoons canning salt
2 1/4 cups vinegar
6 cups granulated sugar
1/2 teaspoon black pepper
1 Tablespoon nutmeg
1 Tablespoon dry mustard powder
1 Tablespoon turmeric
1 Tablespoon corn starch
1 Tablespoon celery seed

US Customary - Metric

Instructions

In a large bowl, mix together the shredded zucchini, onion, green pepper, and salt. Cover bowl with plastic wrap; let sit for 24 hours (this draws out liquid from zucchini).
Drain zucchini mixture; rinse well with cold water, then drain completely again.
Place the drained zucchini mixture into a large stockpot. Add the vinegar, sugar, black pepper, nutmeg, dry mustard, turmeric, corn starch, and celery seed. Stir to mix well.
Bring to a boil. Cook for 15 minutes, stirring frequently.
Ladle hot relish into canning jars, leaving 1/2 inch headspace. Remove air bubbles. Wipe rim of jar, adjust two piece lids.
Process jars in a boiling water canner for 15 minutes. Remove to a towel to cool. Make sure jars seal, then let sit for 24 hours before moving to pantry.

Recipe Notes

Note: I cut the recipe in half easily, and it produced 2 pint jars and 1 half-pint jar.
Also, note that the long prep time is the time allotted for zucchini/pepper/onion/salt mixture to soak overnight.
If canning this in half-pint jars, they only need to process for 10 minutes.

Nutrition Facts

Zucchini Relish

Amount Per Serving (1 Tablespoon)

Calories 26

% Daily Value*

Potassium 20mg1%

Carbohydrates 6g2%

Sugar 6g7%

Vitamin A 15IU0%

Vitamin C 1.7mg2%

Calcium 2mg0%

Iron 0.1mg1%

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

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13
Mar
2015

Strawberry-Pineapple Jello Salad

categories: Salads

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It’s easy to make a delicious Strawberry-Pineapple Jello Salad, enhanced with pecans, cream cheese and a secret ingredient- shhh.. it’s 7-Up!

Have you ever heard the phrase “it’s like trying to nail Jello to the wall”? Well, trying to get a good photo of a fantastic tasting Strawberry-Pineapple Jello Salad proved to be a huge challenge. I want to share this recipe with you in spite of that, so you need to know this strawberry-pineapple jello salad tastes good, in spite of the photos. OK? OK.

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

A Little Bit About This Yummy Salad

This sweet strawberry-pineapple jello salad is super easy to make, and it’s full of flavor! The salad contains crushed pineapple, pecans, cream cheese and the secret ingredient… wait for it… a can of 7-Up! Yep!

Jello salad is perfect to feed a crowd of people, and this strawberry-pineapple jello salad makes approximately 16 servings! I have posted the pictures and recipe for strawberry flavored salad, but at times I have substituted lime jello for the strawberry, and it is equally wonderful!

How To Make Strawberry-Pineapple Jello Salad

Here’s what you do: Dissolve jello powder in 2 cups of boiling water (use the drained pineapple juice as part of this liquid).

Time To Blend It Up!

Once mixture is dissolved, put the liquid in a blender with the cream cheese. Blend these ingredients well, until the jello and cream cheese are completely combined.

Once they are fully blended, the jello and cream cheese mixture will look like this below…

Add The Secret Ingredient To The Jello!

Pour the creamy jello mixture into a large serving dish (a 2.5 quart dish for a half recipe or a 13×9 dish for full recipe works well). Add 1 can of 7-Up to the jello, then stir to combine.

After mixing the 7-Up in, the mixture will be foamy and look like this, in the photo below.

Time To CHILL The Strawberry Pineapple Jello Salad!

Cover the jello with plastic wrap and put the dish into a refrigerator. When the jello has thickened slightly (after about 45 minutes or so), add the crushed pineapple and chopped pecans (or walnuts).

Stir until combined, re-cover with plastic wrap and let refrigerate until the strawberry-pineapple jello salad is completely set. My recommendation is to let it refrigerate for 4-6 hours! I usually make this salad the day BEFORE I plan to serve it!

Time to EAT!

Once firm and fully set, serve the jello salad, by cutting it into serving-sized pieces. Remove the pieces with a spatula, serve, and enjoy!

This salad has been served alongside lots of holiday meals, especially at Thanksgiving time! It may not be the “prettiest” jello salad you’ve ever laid eyes on, but it sure is delicious! Hope you will give it a try!

You Can Also Make Lime-Pineapple Jello Salad!

This is also fantastic as a LIME-PINEAPPLE JELLO SALAD (substitute lime jello for strawberry) YUM! Here is a photo of that salad!

Hope you will consider trying this delicious jello salad! We have had it often, especially served with our Thanksgiving Day dinner! Have a great day!

Looking For More JELLO SALAD Recipes?

You can find all of my recipes in the Recipe Index, located at the top of the page. A few jello salad recipes we love include:

Interested In More Recipes?

You Can Also Find Me On Social Media:

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

Original recipe source: unknown (been making this for over 30 years…)

0 from 0 votes

Strawberry-Pineapple Jello Salad

Prep Time

10 mins

Cook Time

0 mins

Refrigeration (inactive)

5 hrs

Total Time

5 hrs 10 mins

A delicious & easy to prepare, Strawberry-Pineapple Jello Salad, enhanced with pecans, cream cheese and a secret ingredient, 7-Up!

Category: Salad, Salad/Side Dish

Cuisine: American

Keyword: strawberry-pineapple jello salad

Servings: 12 servings

Calories Per Serving: 123 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

6 ounces Strawberry Jello powder (large box-can also substitute Lime)
3 ounces cream cheese
8 ounces crushed pineapple (drained, BUT RESERVE JUICE!)
1/2 cup chopped pecans (or walnuts)
12 ounces 7-Up (1 can)

US Customary - Metric

Instructions

Dissolve jello in 2 cups boiling water **(use reserved pineapple juice as part of the 2 cups liquid).
Put jello in blender with cream cheese. Blend until completely combined.
Pour jello mixture into serving dish. Add can of 7-Up. Stir until combined. Mixture will be foamy. Cover dish with plastic wrap, then refrigerate until slightly thickened (about 45 minutes or so).
When jello is slightly thickened, stir in the crushed pineapple and chopped nuts. Stir to combine and distribute throughout jello. Cover with plastic wrap and refrigerate until completely set and firm (several hours).
When ready to serve, slice into serving pieces with a knife, then use a spatula to remove portions. Enjoy!

Recipe Notes

This salad does not take very long to prepare at all. Most of the prep time is INACTIVE time... "hurry up and wait for jello to firm up" kind of time! Try this with lime jello... it's fantastic!

Nutrition Facts

Strawberry-Pineapple Jello Salad

Amount Per Serving (1 serving)

Calories 123 Calories from Fat 36

% Daily Value*

Fat 4g6%

Saturated Fat 1g6%

Cholesterol 4mg1%

Sodium 102mg4%

Potassium 60mg2%

Carbohydrates 20g7%

Fiber 1g4%

Sugar 18g20%

Protein 2g4%

Vitamin A 49IU1%

Vitamin C 2mg2%

Calcium 17mg2%

Iron 1mg6%

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

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12
Mar
2015

Hummingbird Cake

categories: Breakfast, Cakes, Desserts

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This easy to prepare hummingbird cake is perfect for breakfast, brunch or dessert. With pineapple, bananas, nuts, and coconut, it’s a moist, delicious treat!

If you’re looking for a completely easy to prepare and delicious “cake” to serve at your upcoming Easter brunch, or just looking for a new dessert recipe…then I have the recipe for YOU! This Hummingbird Cake can easily double as a coffeecake OR as a dessert cake!

I have been making this cake for over 30 years. Many many years ago I wrote the recipe down on a 3×5 card, but didn’t write down WHERE I found the original recipe (oops).

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

*PUBLIC SERVICE ANNOUNCEMENT:

No hummingbirds were harmed in the making of this cake. Just in case you were wondering! Don’t even have a single clue why it is called a hummingbird cake.

That said… hummingbird cake is a wonderful, moist cake, filled with pineapple, bananas, coconut and nuts. Not too sweet… it’s just right! It’s a perfect cake for grabbing a slice to eat for breakfast, afternoon tea, OR dessert! It’s so good by itself that it doesn’t even need frosting!

Hummingbird Cake Is EASY To Make!

The recipe is simple! If you can stir, then you can make this. It can be made in ONE BOWL, and the only requirement is that you mix the ingredients by hand! Super easy to make, and absolutely delicious! Hummingbird cake would be a perfect dish to fix for any holiday brunch or get together, AND it can feed a small village. The hummingbird cake yields 12-15 servings, depending on thickness of slices.

How To Make Hummingbird Cake

Mix together the oil, sugar, eggs and vanilla in a large bowl. This is a thick batter, so there’s no need to get out an electric mixer. Just stir! Hummingbird cake has a thick batter, but it’s easy to mix up.

Now sift in the dry ingredients (flour, cinnamon, baking soda and salt). Stir well to combine.

The batter will be very thick (that’s why you stir the batter), and will look like this:

Drain the crushed pineapple, and chop the bananas and nuts. Add them, along with flaked coconut to the cake batter. Thoroughly mix all the ingredients together.

Time To Bake The Cake

Grease and flour a standard sized bundt pan very well. Spoon the cake batter into the bundt pan, then level the batter around the pan. Bake the cake in a preheated 300°F oven for 90 minutes. Once the hummingbird cake is done, let the cake cool (in the pan) for about 10 minutes.

To Remove Hummingbird Cake From Pan

Carefully invert the cake onto a serving plate. Put the serving plate on top of the bundt pan. Hold both the serving plate and the bundt pan securely together, using both hands. Carefully flip cake over. The hummingbird cake should remove easily from pan, if you greased and floured your pan well before baking. It should look like this, once removed from bundt pan:

Make The Glaze

The hummingbird cake is perfect for serving just like this! However… if you want it to LOOK prettier, let the cake cool completely. Make a simple glaze for the cake while it cools. Mix together the powdered sugar, vanilla and water in a small bowl, until you have a glaze. You can drizzle the glaze decoratively over the top of the cake, shown in the photo below.

There you have it… Hummingbird Cake! Let the cake cool completely and then slice a piece. The cake is perfect for a breakfast, brunch, dessert, snack, or ANY time, for that matter!

Time to EAT!

The hummingbird cake is moist, and filled with flavor, without a lot of hard work. How perfect is that?

Pour yourself a cup of coffee or tea, slice a piece of this delicious hummingbird cake. I hope you love it.

Hope you have a wonderful day! I trust you will enjoy this delicious recipe, and share it with those you love. Enjoy!

Looking for More COFFEECAKE Recipes?

You can find ALL my recipes in the Recipe Index, located at the top of the page. If you enjoy coffeecakes like we do, be sure and check out my other recipes, including:

Interested In More Recipes?

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
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Instagram: jbatthegratefulgirlcooks

Original Recipe Source: Unknown (had the recipe on 3×5 card for over 30 years)

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Hummingbird Cake

Prep Time

15 mins

Cook Time

1 hr 30 mins

Total Time

1 hr 45 mins

This easy to prepare hummingbird cake is perfect for breakfast, brunch or dessert. With pineapple, bananas, nuts, and coconut, it's a moist, delicious treat!

Category: Breakfast, Brunch, Dessert or Coffeecake

Cuisine: American

Keyword: hummingbird cake

Servings: 12 servings

Calories Per Serving: 448 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For cake:

1 1/2 cups vegetable oil
2 eggs
2 cups granulated sugar
1 teaspoon vanilla extract
3 cups all purpose flour
1 teaspoon cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
1 (8 ounce) can crushed pineapple (drained)
1 cup chopped pecans or walnuts
2 bananas , chopped
1/2 cup shredded coconut

For glaze:

1 1/2 cups powdered sugar
1/2 teaspoon vanilla extract
water (add a few drops at a time until glaze is "drizzle-able)

US Customary - Metric

Instructions

Preheat oven to 300 degrees. NOTE: Mix all ingredients for this recipe by hand, because this is a very THICK batter.
In a large bowl, mix the oil, sugar, eggs, and vanilla, until combined.
Sift the dry ingredients (flour, cinnamon, baking soda and salt) into the mixing bowl with the oil/sugar mixture. Stir well, to thoroughly combine. Add drained crushed pineapple, chopped bananas (small chunks), nuts, and coconut. Stir well until all ingredients are fully incorporated into batter.
Generously grease and flour a large bundt pan. Spoon in the batter, making sure to level off the batter around the pan. Bake at 300 degrees for 90 minutes. Remove cake pan to a wire rack to cool for 10 minutes. Carefully invert the cake onto serving platter. Let cool.
Prepare glaze by mixing the powdered sugar and vanilla in a small bowl. Add a few drops of water at a time, stirring until glaze is "drizzle-able". Drizzle the glaze decoratively over the top of the cake. Let glaze firm up, then serve cake at room temperature. Enjoy!

Recipe Notes

The cake only takes about 15 minutes active time to prepare and get into the oven. The rest of the baking time is inactive time. Go do something fun!

Nutrition Facts

Hummingbird Cake

Amount Per Serving (1 slice)

Calories 448 Calories from Fat 99

% Daily Value*

Fat 11g17%

Saturated Fat 4g25%

Cholesterol 27mg9%

Sodium 210mg9%

Potassium 193mg6%

Carbohydrates 82g27%

Fiber 2g8%

Sugar 55g61%

Protein 6g12%

Vitamin A 60IU1%

Vitamin C 3.6mg4%

Calcium 24mg2%

Iron 2.1mg12%

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

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11
Mar
2015

Musings On Seed Planting… and New Life

categories: Inspiration

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As I write this, it is the first week of Daylight Savings time. Spring is just around the corner; it’s that time again where I begin planning our backyard vegetable raised beds and container gardens for the year. Walk through our neighborhood and see daffodils and crocuses blooming, trees budding, and birds singing exuberantly, I can’t help but feel excitement for the coming season of growth and new life! Spring is in the air!

I still am completely and utterly amazed that you can take a tiny little seed, stick it into the dark ground, and with the proper conditions, that little seed can produce a beautiful plant that we can nourish ourselves with. I actually get excited to see the growth of my veggies each year, and secretly cheer them on as they struggle up through the cold darkness of the dirt and aim towards the sunlight!

I love to watch them thrive, and I love working in my garden as they grow, to make sure they are not surrounded by or choked out by weeds, and keeping the plants at their best with good nourishment (water, sunlight, and fertilizer).

Life can kinda sometimes seem like a big gardening experiment… at various times we may feel like we’ve been put into a dark place, alone (like a seed underground), because of circumstances, life choices, etc. That’s not always a bad thing… it’s just the way it is. Now, I may not know much, but what I DO know is that those times can also serve to bring about new growth in our lives.

It all comes down to what we are surrounded by. If we take care to surround ourselves with things that bring about life (similar to sunlight, fertilizer, and water for a little seed), then we are most likely to come through the “winter, or barren times” into a surprising season of growth, new life, and great productivity.

For me, my lifelong faith in God, the love of my family and close friends are the “ingredients” I need for maximum growth. Just like a newly planted seed needs the right conditions such as temperature, soil conditions, water and sunlight to really thrive and be the best they can be…so do I. Occasionally I find it important to take a good, hard look at (and take stock of) the many “things” I invest my time in, the people I surround myself with, and the choices I make, to ensure they aren’t draining, corroding, or depleting me, but nourishing and helping me to be my best self!

I love the verses in the the Bible that illustrate this concept best for me. They’re always a good “self-check”. Colossians 2:7 (New Living Translation): “Let your roots grow down into him, and let your lives be built on him. Then your faith will grow strong in the truth you were taught, and you will overflow with thankfulness”. Psalm 1: 1-3 says “Blessed is the man who does not walk in the counsel of the wicked or stand in the way of sinners or sit in the seat of mockers. But his delight is in the law of the Lord, and on his law he meditates day and night. He is like a tree planted by streams of water, which yields its fruit in season and whose leaf does not wither. Whatever he does prospers“. Yep. I want to be that kind of woman.

I take such great care to plan my little garden each year, and try to plant my vegetable seeds in the best location, with the right soil, fertilizer, etc. It seems only natural and logical that I take even greater care of my own life (it’s the only one I’ve got) and make sure I am surrounding myself consistently with “things”, “choices”, or “people” that will encourage, prune occasionally (when necessary), nourish, and help bring about the most growth in my own life.

Just my thoughts… Now here’s to Spring… and new life! Have a great day.

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06
Mar
2015

Jumbo Chocolate Chip Banana Muffins

categories: Breads, Breakfast, Chocolate, Muffins

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Make 6 jumbo chocolate chip banana muffins (or 12 standard sized)! You’ll enjoy these yummy muffins, topped with chocolate chips, graham cracker crumbs & vanilla glaze.
Spring is on the way… it’s wonderful seeing changes in the landscape around our neighborhood. Leaves are beginning to unfurl on the trees, daffodils and crocuses are blooming everywhere, and the weather has been truly amazing. What a blessing!

We’ve enjoyed a bit warmer Winter here in northwest Oregon than we’re used to. As a result, nature is “springing to life” a bit earlier than normal. It’s amazing what other parts of our country have been dealing with, weather-wise this Winter. I made these Jumbo Chocolate Chip Banana Muffins last week for breakfast. A delicious muffin AND a couple cups of strong coffee and, you guessed it – we were “springing to life”.

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

Making Jumbo Chocolate Chip Banana Muffins

I used a basic recipe for the muffins from a Banana Crumb Muffin recipe I posted last September. Some tweaks of the recipe were made, by adding chocolate chips to the batter, and graham cracker crumbs to the top, along with a few more chocolate chips! After baking, the muffins are drizzled with a simple glaze.

To make them LARGE in size, the muffins are baked in a jumbo sized muffin pan (only holds 6 muffins). However, the recipe can be easily adapted to make in a standard (12 servings) muffin tin. The muffins are easy to make, and the finished chocolate chip banana muffins are truly delicious!

Prepare The Batter

It’s quite easy to make the batter. Mix the flour, baking soda, powder and salt together in a large mixing bowl. Beat the bananas, sugar, egg and melted butter in a separate bowl. The two bowls of ingredients are then combined to make the muffin batter, and the chocolate chips are stirred in.

Fill The Muffin Tins

Spoon the batter for the chocolate chip banana muffins into a lightly sprayed muffin tin. Add enough batter until the muffin cups are slightly over 1/2 full.

Sprinkle the top of each muffin with crushed graham cracker crumbs, followed by a few more chocolate chips.

Time To Bake The Chocolate Chip Banana Muffins!

Now the muffins are ready to bake! Bake six jumbo sized muffins for about 30-35 minutes, or until a toothpick inserted into the middle of a muffin comes out clean. Remove muffins to wire rack to cool.

If you are making twelve standard sized muffins, remember to reduce the cooking time to between 18-20 minutes, or until a toothpick inserted into the middle of a muffin comes out clean. Remove muffins to a wire rack to cool.

Make The Glaze For The Chocolate Chip Banana Muffins

Mix up the powdered sugar/vanilla/lemon glaze in a small bowl. Once the chocolate chip banana muffins have cooled, drizzle the glaze over the tops of the muffins. Let the icing firm up before serving. TIP: Place a piece of wax paper UNDER the wire rack before glazing the muffins. This will make your cleanup much easier!

Once the icing has firmed up, you can enjoy one of these muffins! Hope you enjoy making and eating these jumbo chocolate chip banana muffins. We sure did!

Hope you enjoy these delicious muffins for breakfast or a quick snack! If you’re looking for more muffin recipes, be sure to check out my Recipe Index, located at the top of the page. Have a GREAT day!

Looking For More MUFFIN Recipes?

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

Interested In More Recipes?

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

Recipe Adapted from: http://thecafesucrefarine.com/2011/04/banana-crumb-muffins/

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Jumbo Chocolate Chip-Banana Muffins

Prep Time

15 mins

Cook Time

30 mins

Total Time

45 mins

Make 6 jumbo chocolate chip banana muffins (or 12 standard sized)! Yummy muffins, topped with chocolate chips, graham cracker crumbs & vanilla glaze.

Category: Breakfast

Cuisine: American

Keyword: chocolate chip banana muffins

Servings: 6 large or 12 regular

Calories Per Serving: 614 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For the muffins:

1 1/2 cups all purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
3 very ripe bananas , mashed
3/4 cup granulated sugar
1 egg , slightly beaten
1/3 cup butter , melted
1 cup chocolate chips (I used semi-sweet)
1/3 cup finely crushed graham crackers

For the glaze:

1 cup powdered sugar
1/4 teaspoon vanilla extract
few drops of fresh lemon juice (plus more, if necessary to thin glaze)

US Customary - Metric

Instructions

Preheat oven to 375 degrees. Lightly spray muffin tin with non-stick spray OR line muffin tin with paper muffin wrappers.
In a large bowl, mix the flour, baking soda, baking powder, and salt together. Set aside.
In a separate bowl, beat the bananas, sugar, egg, and melted butter together until smooth. Add the banana mixture to the flour mixture. Stir to combine only until batter is well combined and moist. Gently stir in chocolate chips. Be careful not to over-mix. Spoon the batter into prepared muffin cups. Fill slightly over 1/2 full.
Finely crush the graham crackers in a plastic zip-loc bag. I use a rolling pin to do this. Sprinkle the tops of the muffins with the crumbs. Add a few more chocolate chips to the top of the muffins, and slightly press them down into the batter.
Bake at 375 degrees for approximately 30-35 minutes (oven temps vary). You will know they are done when a toothpick inserted into middle of muffin comes out dry. Remove muffins to a wire rack to cool.
Mix up the glaze while the muffins are cooling. Stir well. If mixture is too thick, add additional drops of lemon juice (or water) to thin it out. You want the glaze to not be runny, but thick enough to drizzle. If you get it too thin, just add additional powdered sugar. Once the muffins have cooled off, drizzle the glaze over the tops of the muffins. Let them sit for a few more minutes so the glaze can firm up, then serve. Enjoy!

Recipe Notes

If making these in a regular (12 serving) muffin tin, remember to reduce the cooking time! About 18-20 minutes should be about the right cooking time for smaller muffins.

Caloric calculation made based on a LARGE muffin.

Nutrition Facts

Jumbo Chocolate Chip-Banana Muffins

Amount Per Serving (1 LARGE muffin)

Calories 614 Calories from Fat 162

% Daily Value*

Fat 18g28%

Saturated Fat 11g69%

Cholesterol 58mg19%

Sodium 532mg23%

Potassium 330mg9%

Carbohydrates 107g36%

Fiber 3g13%

Sugar 71g79%

Protein 6g12%

Vitamin A 460IU9%

Vitamin C 5.5mg7%

Calcium 82mg8%

Iron 2.4mg13%

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

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04
Mar
2015

Southwestern Cobb Salad with Chili-Rubbed Steak

categories: Beef, Main Dish Salads, Main Dishes, Mexican / Southwestern, Salads

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You’ll enjoy this Southwestern Cobb Salad, with chili-rubbed steak, Romaine lettuce, feta cheese, orange slices, jicama, tomatoes, avocado & a delicious salad dressing.
Last summer I found a Food Network cookbook in a used bookstore. The original price was listed as $29.95, but because it was used, I only paid $1.99 for it. SCORE! I’ve marked several recipes in it that I want to try… the first one that I’ve “officially” tried is this one for a delicious Southwestern Cobb Salad with Chili-Rubbed Steak. This Southwestern cobb salad has it all- meat, veggies, fruit, cheese, sweet, crunch, and spice. WOW! You’re gonna love it!

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

Why I LOVE This Southwestern Cobb Salad!

I made this entree salad for our dinner a couple of nights ago. It was fantastic… as well as a gorgeous looking salad! The salad was fairly easy to prepare, and the tastes were amazing! From the homemade salad dressing with a touch of spice and orange burst of freshness, to the simple chili-rubbed steak, this salad is filled with fresh, wonderful flavors!

The flavors I just described are the supporting stars of this Southwestern cobb salad, which features Romaine lettuce, feta cheese, fresh orange slices, jicama, tomatoes and avocado. My husband and I both LOVED it, and he’s already asked me to prepare it again soon.

How To Make The Salad Dressing For Southwestern Cobb Salad

First thing I did was to make the salad dressing. Making the salad dressing is easy. I loved the addition of orange zest to it… the citrus zest helped make it very fresh tasting! Place the salad dressing ingredients into a small bowl. Easy enough so far, right?

Give the salad dressing ingredients a good whisking, and it’s done! Now all you will need to do is cover the bowl, and refrigerate the dressing until ready to use! EASY!

Make A Chili Spice Rub For The Steak

The next thing to do is make the chili spice rub mixture in another small bowl. It’s simply olive oil and chili powder that you can mix together using a fork.. Making this rub is quick and EASY.

Once fully mixed, put a little bit of the rub on the steaks. TIP: The chili rub mixture is fairly spicy, so use discretion how much you put on the steaks.

Rub the chili powder/oil mixture onto both sides of the steaks, before cooking.

How To Peel and Cut Orange Slices For Southwestern Cobb Salad

Once salad dressing, spice rub and steaks are ready, it’s time to chop the fresh veggies and fruit. Start with the orange. Cut the top and bottom peel off of an orange. Then cut down the sides of the orange, removing all peel and white “pith”.

You’ll be left with something that looks like this (below). Use a sharp knife and cut between each of the sections and remove the orange slices for the salad. Get the white membrane cut off the orange slices. It’s not too difficult.

Preparing Jicama For The Southwestern Cobb Salad

This strange looking thing is a jicama, also known as a Mexican turnip. It has the firm texture of a raw potato. Use a sharp knife and carefully cut the peel off. It will look like a potato once it has been peeled.

Cut the peeled jicama into 1 inch slices, then cut each slice into small cubes.

Assembling The Salad

The prep for the salad involves cubing the jicama, cutting the orange into gorgeous sections, chopping the tomatoes, and cutting a fresh avocado into cubes.

These ingredients for the Southwestern cobb salad were layered in rows, along with crumbled feta cheese, on top of the romaine lettuce. Make sure to leave a couple rows open to add the steak after it has been cooked! The platter with the lettuce and veggies was covered with plastic wrap and went into the refrigerator to keep cold, while I cooked the steak.

Cooking The Steak For Southwestern Cobb Salad

The steak was cooked per the original recipe instructions in the broiler of our oven. It was convenient and delicious, using this oven method. The next time I make this Southwestern Cobb Salad, I will throw the steaks on our Weber grill to achieve an even more smoky taste!

Here’s the what the steak looks like, right after coming out from the oven broiler. Let the meat rest for 5 minutes before cutting. It is important to let the meat rest. This will keep most of the good juices inside the meat, instead of all over the pan. More juice INSIDE the steak means more FLAVOR! Once meat has rested, cut into small cubes.

Remove the salad from refrigerator, and add the steak cubes, as shown. This Southwestern Cobb Salad with chili-rubbed steak sure is pretty to look at!

Roadmap For Assembling and Serving Southwestern Cobb Salad

Here’s the “roadmap” for the salad: Place chopped Romaine lettuce on bottom of serving platter (or individual plates). Arrange rows of prepped fruit and veggies for a colorful presentation.

The order I used for the rows, left to right, were Feta cheese, chopped tomatoes, orange slices, steak cubes, jicama cubes, avocado, and more steak cubes. After the salad is layered, the only thing left to do is pour the dressing on top of the Southwestern cobb salad, and toss gently to combine. That’s it!

This Southwestern Cobb Salad is an all in one dinner salad, and it is delicious! Hope you will give it a try. I confident you will LOVE it! Enjoy!

If you enjoy Main Course Salads, be sure to check out these recipes below. These and others can be found in the RECIPE INDEX, found in the menu toolbar at the top of each page.

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Recipe Source: “Food Network Kitchens Cookbook”, published 2003, The Meredith Corporation, page 78.

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Southwestern Cobb Salad with Chili-Rubbed Steak

Prep Time

20 mins

Cook Time

15 mins

Total Time

35 mins

You'll enjoy this Southwestern Cobb Salad, with chili-rubbed steak, Romaine lettuce, feta cheese, orange slices, jicama, tomatoes, avocado & a delicious salad dressing.

Category: Entree/Salad

Cuisine: Southwestern

Keyword: Southwestern Cobb Salad

Servings: 4 servings

Calories Per Serving: 694 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For the dressing:

2 cloves garlic cloves , minced
1/2 teaspoon salt
1/3 cup mayonaise
1/3 cup buttermilk
1 Tablespoon chipotle hot sauce (I used sauce from a can of adobo chiles)
3 Tablespoons fresh minced cilantro
1 stem scallion (use the white and green parts of the onion), thinly sliced
1 teaspoon finely grated orange zest

For the steak:

1.75 pounds tri-tip steak or other sirloin steak ( I used 2 steaks), for a total of about 1 3/4 pounds meat
1 Tablespoon olive oil
1.5 Tablespoons chili powder

For the salad:

5 cups head Romaine lettuce , torn or chopped
1 ripe avocado
2 ripe medium tomatoes , diced
1/2 cup crumbled feta cheese , or more (can also use Cotija cheese)
1 orange , peeled, cut into sections
1/2 medium jicama , peeled and cubed (about 1 1/2 cups)
Salt and freshly ground black pepper , to taste

US Customary - Metric

Instructions

Make the salad dressing: Smash the garlic cloves with the flat side of a butcher knife, then sprinkle with salt. Mix together to form a thick paste. Put the garlic "paste" into a msall bowl, then add the rest of the salad dressing ingredients (mayo, buttermilk, chipotle hot sauce, cilantro, scallion and orange zest). Whisk ingredients together until thoroughly combined. Cover and refrigerate.
Prepare the steak: Lightly salt and pepper the steak. In a small bowl, mix the chili powder and olive oil together until combined into a thick paste. Put this on the meat, and rub the spices into both sides of the meat. If you are grilling steak outside, put on grill and cook until medium. If you are going to be broiling the steak (as per recipe), here's what you need to do: Put a broiler rack and pan about 6 inches away from the broiler in your oven. Turn broiler on and let the pans PREHEAT for several minutes before putting the meat on the pan. When the broiler pan is really HOT, add the steak. (You should hear it sizzle as it hits the broiler pan). Cook for 7-8 minutes on each side for medium, turning once. When done, remove the steak to a cutting board. Let the meat rest for about 5 minutes, then cut into cubes.
To make the salad: Halve, seed, peel and cube the avocado. Peel and section the orange. Peel and cube the jicama. Chop the tomatoes. Put the chopped Romaine lettuce onto a large serving platter (or in a large salad bowl). Arrange the feta, chopped tomatoes, orange sections, steak, jicama and avocado in strips on top of the lettuce. Sprinkle with salt and pepper. Pour the salad dressing over the salad, and toss to combine. (if making individual serving plates, use 3 Tablespoons of dressing per salad).

Recipe Notes

NOTE: This recipe can be adapted to serve 6, by creating smaller portion sizes.

Nutrition Facts

Southwestern Cobb Salad with Chili-Rubbed Steak

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

Calories 694 Calories from Fat 423

% Daily Value*

Fat 47g72%

Saturated Fat 13g81%

Cholesterol 157mg52%

Sodium 891mg39%

Potassium 1393mg40%

Carbohydrates 20g7%

Fiber 9g38%

Sugar 8g9%

Protein 47g94%

Vitamin A 6800IU136%

Vitamin C 46.6mg56%

Calcium 228mg23%

Iron 4.9mg27%

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

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02
Mar
2015

Chocolate Peanut Butter Ice Cream

categories: Chocolate, Desserts, Ice Cream/Frozen Treats

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Grab the ol’ ice cream maker and enjoy a scoop of this delicious, cold and creamy chocolate peanut butter ice cream! You’re gonna love it!
Chocolate peanut butter ice cream is such a great flavor combo! I tried to capture that “yummi-ness” one summer while experimenting with homemade ice cream flavors, and tasting them, too!. Somebody has to do it, right?

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

Making Chocolate Peanut Butter Ice Cream Is Easy!

I took a basic chocolate ice cream recipe from the book that came with our ice cream maker, and incorporated some creamy peanut butter into the mix. The result was really wonderful. Making this ice cream is really a no brainer, if I’m being truthful.

I added some peanut butter to the ice cream mixture, poured it into my ice cream maker. About 5 minutes before it was done freezing, I added more peanut butter (in small bits) to the ice cream. By adding bits of peanut butter to the mostly finished ice cream, it allowed for it to be spread throughout the ice cream. Easy-Peasy!

The end result was a wonderful taste treat on a hot, summer’s day! And surprise, surprise! This chocolate peanut butter ice cream is even good in Winter, Spring, and Fall!

Hope you will consider giving this recipe a try! If you like ice cream, AND you like chocolate and peanut butter. I am confident you will enjoy it!

Looking For More ICE CREAM Recipes?

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

Interested In More Recipes?

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
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Recipe slightly adapted from: Cuisinart Automatic Frozen Yogurt-Ice Cream & Sorbet Maker Instruction and Recipe Booklet, page 4

0 from 0 votes

Chocolate Peanut Butter Ice Cream

Prep Time

1 hr 30 mins

Cook Time

0 mins

Total Time

1 hr 30 mins

Grab the ol' ice cream maker and enjoy a scoop of this delicious, cold and creamy chocolate peanut butter ice cream! You're gonna love it!

Category: Dessert

Cuisine: American

Keyword: chocolate peanut butter ice cream

Servings: 12 (1/2 cup) servings

Calories Per Serving: 315 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1 cup whole milk
1/2 cup granulated sugar
8 ounces semi-sweet chocolate chips
2 Tablespoons peanut butter
2 cups heavy whipping cream (very COLD)
1 teaspoon vanilla extract
1 heaping Tablespoon peanut butter (added in bits right before ice cream is finished)

US Customary - Metric

Instructions

In a small saucepan, heat the milk until it has begun to bubble around the edges of the pan (but not a full rolling boil). You want it hot, but not boiling.
Using a food processor or blender, pulse the granulated sugar and chocolate pieces together, until the chocolate is finely chopped up. Add the 2 Tablespoons of peanut butter, then add the hot milk.
Process until the mixture is well blended, and the mixture is fairly smooth.
Pour the mixture into a large bowl, and let it cool COMPLETELY. Once mixture is cool, stir in the whipping cream and the vanilla extract. Cover ice cream mixture with plastic wrap and put into the refrigerator for at least an hour (the longer time, the better- you want it cold).
When thoroughly chilled, remove mixture from refrigerator. Turn on the ice cream maker, and pour the cold ice cream mixture into the canister. Freezer per manufacturer's instructions (usually about 25 minutes). About 5 minutes BEFORE the ice cream is done, add the final heaping Tablespoon of peanut butter, (in small amounts at a time), to the ice cream.
When ice cream is done, and has thickened, transfer to a covered container and place in freezer for an hour or two to firm up and "ripen".

Recipe Notes

Note that most of the "prep" time is inactive time, while mixture is refrigerating or firming up in freezer. I found it easiest to make up the ice cream and refrigerate it early in the day. I then made the ice cream right before dinner, then it was "ready and firmed up" for dessert a couple hours later!

Nutrition Facts

Chocolate Peanut Butter Ice Cream

Amount Per Serving (1 serving (1/2 cup))

Calories 315 Calories from Fat 216

% Daily Value*

Fat 24g37%

Saturated Fat 14g88%

Cholesterol 57mg19%

Sodium 44mg2%

Potassium 189mg5%

Carbohydrates 21g7%

Fiber 1g4%

Sugar 16g18%

Protein 3g6%

Vitamin A 625IU13%

Vitamin C 0.2mg0%

Calcium 62mg6%

Iron 1.3mg7%

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

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