The Grateful Girl Cooks!

21
Feb
2015

Pumpkin Bread

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Make three mini-loaves of this traditional, delicious pumpkin bread, flavored with the warm Fall spices of of cinnamon, nutmeg and ginger! EASY!
The taste and smell of freshly baked Pumpkin Bread is one I always enjoy! There is something so absolutely delicious about the spices (it SMELLS and TASTES like FALL) in this bread… that’s probably the reason I love it so much! I’m really glad I don’t have to wait for the Fall season just to prepare this delicious pumpkin bread.

In the Fall, I buy “pie pumpkins” (the cute small ones) and make my own pumpkin puree when the season is over. I love having extra pumpkin in the freezer, just patiently waiting to be used in various recipes (like this pumpkin bread) throughout the year!

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

You Can Use Store Bought Canned Pumpkin or Make Your Own

If you’re interested, you can check out my blog post on How To Make Pumpkin Puree. I freeze bags of pumpkin puree from our fresh pie pumpkins in the Fall. It’s really convenient to pull a bag out of our freezer with just the right amount of pumpkin in it to make these mini bread loaves!

Most people tend to think of pumpkin bread as something that is most often served in the FALL. It’s the time when pumpkins seem to be sprouting on every street corner. With the convenience of modern grocery stores, it’s easy to make this tasty bread any time of the year.

How I Got This Recipe

I have used this recipe for many, many years. A friend named Catherine, (from one of the churches my husband served on staff at) gave me a loaf of this bread over 30 years ago. She also gave me her recipe which I still use, to this day.

The recipe yields 3 mini-loaves, so there’s a loaf or two to share with friends. At Christmas time, I like to double the recipe, and that way I have plenty of “food gifts” for our friends and neighbors!

How To Make Pumpkin Bread (it’s easy!)

The recipe is easy! Basically, you just mix all the ingredients together and bake. How hard is that? Hope you will give this one a try. It is a delicious, flavorful and moist pumpkin bread (and it freezes very well!) If you bake the pumpkin bread in disposable aluminum loaf pans, it is very convenient for gift-giving!

Hope you enjoy making and eating this delicious pumpkin bread! Have a great day!

Looking For More BREAD Recipes?

You can find all of my bread recipes in the Recipe Index, located at the top of the page. A couple of favorites you might also enjoy include:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so. If you’re interested, I publish a newsletter 2 times per month (1^st and 15^th) 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

Original recipe source: Catherine Alexander

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Pumpkin Bread

Prep Time

10 mins

Cook Time

35 mins

Total Time

45 mins

Make three mini-loaves of this traditional, and delicious pumpkin bread, flavored with the warm Fall spices of of cinnamon, nutmeg and ginger! EASY!

Category: Bread

Cuisine: American

Keyword: pumpkin bread

Servings: 18 slices (3 mini loaves)

Calories Per Serving: 137 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1 1/2 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
1 cup granulated sugar
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ginger
1/2 cup chopped walnuts or pecans
1 egg
1/4 cup vegetable oil
1 cup pumpkin puree (NOT pumpkin pie mix)

US Customary - Metric

Instructions

Preheat oven to 350 degrees.
Spray 3 mini-loaf pans with a non-stick spray.
Mix all ingredients in a large bowl with an electric mixer until ingredients are thoroughly combined.
Divide batter evenly between 3 mini-loaf pans.
Bake at 350 degrees for 35-40 minutes, or until toothpick inserted in center of loaf comes out dry.
Remove loaf pans to wire rack and cool thoroughly, before removing bread from pans.
Enjoy!

Nutrition Facts

Pumpkin Bread

Amount Per Serving (1 slice)

Calories 137 Calories from Fat 45

% Daily Value*

Fat 5g8%

Saturated Fat 2g13%

Cholesterol 9mg3%

Sodium 132mg6%

Potassium 101mg3%

Carbohydrates 20g7%

Sugar 11g12%

Protein 2g4%

Vitamin A 2130IU43%

Vitamin C 0.6mg1%

Calcium 29mg3%

Iron 0.8mg4%

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

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18
Feb
2015

Oatmeal Raisin Cookies

categories: Cookies, Desserts

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This traditional recipe for soft, chewy Oatmeal Raisin Cookies is easy to prepare. The cookies are absolutely delicious, and the recipe makes 4 dozen. You’re gonna LOVE ’em!
I love good old-fashioned Oatmeal Raisin Cookies. Do you? In the past couple years I’ve realized that I don’t make as many cookies as I used to when our sons were young and living in our home.

All that said… every now and then, a delicious cookie is a perfect little munchie my husband and I love to snack on! Sometimes we go a little crazy and eat 2 or 3! Ha Ha!

These classic oatmeal raisin cookies are a cinch to make, and I’m confident you’ll enjoy them, too!

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

Yummy Old-Fashioned Oatmeal Raisin Cookies

These Oatmeal Raisin Cookies are some of my favorites. I’ve seen a lot of “updated” recipes over the years for this simple cookie. Some versions use egg whites, applesauce, bananas, artificial sugar or agave, etc..

Those new variations may be absolutely delicious, but I find we still like the old-fashioned version for these oatmeal raisin cookies the best!

I started making oatmeal raisin cookies over 30 years ago when I tried a recipe that was printed on a container of oatmeal. The real stars of this show are the old fashioned oats and chewy raisins! They were an instant family favorite!

I’ve been using the same old recipe I wrote down on a 3×5 card ever since then (and that’s a long time!). It is definitely tried and true!

How Many Oatmeal Raisin Cookies Will this Recipe Make?

The recipe is very simple to make, and will yield about 4 dozen of these delicious oatmeal raisin cookies. They’re golden-brown, chewy, and taste wonderful.

I hope you enjoy these oatmeal raisin cookies as much as I do, too! They’re a tasty snack that are sure to please almost everyone.

Looking For More Cookie Recipes?

If you like these oatmeal raisin cookies, perhaps you would be interested in some of my other cookie recipes! Hint… I have a lot. Can you tell we love cookies?

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

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so. If you’re interested, I publish a newsletter 2 times per month (1^st and 15^th) 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

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Oatmeal Raisin Cookies

Prep Time

15 mins

Cook Time

8 mins

Total Time

23 mins

This traditional recipe for soft, chewy Oatmeal Raisin Cookies is easy to prepare. The cookies are absolutely delicious, and the recipe makes 4 dozen.

Category: Cookies

Cuisine: American

Keyword: oatmeal raisin cookies

Servings: 48 cookies (approx.)

Calories Per Serving: 95 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

14 Tablespoons butter (1 cube + 6 Tablespoons) , softened
3/4 cup brown sugar , packed
1/2 cup granulated sugar
2 eggs
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 1/4 teaspoons cinnamon
1/2 teaspoon salt
3 cups old fashioned oats , uncooked
1 cup raisins

US Customary - Metric

Instructions

Preheat oven to 350 degrees.
In a large bowl, using electric beaters, mix together softened butter, brown sugar and granulated sugar until smooth and creamy. Add eggs and the vanilla extract to the butter mixture.
In a medium sized bowl, whisk together the flour, baking soda, cinnamon, and salt. Once combined, add the flour mixture to the butter mixture. Mix well, to combine. Stir in oats and raisins. Mix all ingredients well, until thoroughly combined. Drop cookie dough by rounded Tablespoonfuls onto an ungreased baking sheet, leaving about an inch between cookies.
Bake cookies for 8-10 minutes, or until light brown. Remove cookies from oven, but leave on cookie sheet for 1 minute to slightly cool, then remove cookies to a wire rack to completely cool. Store cookies in a covered container. Enjoy!

Nutrition Facts

Oatmeal Raisin Cookies

Amount Per Serving (1 cookie)

Calories 95 Calories from Fat 27

% Daily Value*

Fat 3g5%

Saturated Fat 2g13%

Cholesterol 15mg5%

Sodium 81mg4%

Potassium 55mg2%

Carbohydrates 14g5%

Sugar 5g6%

Protein 1g2%

Vitamin A 110IU2%

Vitamin C 0.2mg0%

Calcium 9mg1%

Iron 0.5mg3%

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

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17
Feb
2015

BLT Wedge Salad

categories: Bacon, Salads

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You’re gonna LOVE this classic BLT wedge salad with bacon, iceberg lettuce, crumbled blue cheese, and chopped tomatoes, topped with a thick, creamy, homemade blue cheese dressing!My husband LOVES wedge salads. I think they are his favorite salad. Ever. When we have the opportunity to eat “out”, he will almost always order a wedge salad if it’s on the menu, to go with his meal. I, on the other hand, have NEVER ordered a wedge salad OR made a BLT wedge salad for that matter… until now.

My husband had hinted around that “we” should try making one at home (you know, the proverbial “we”). I wasn’t convinced I would even like it, but because I love my guy so much, I hunted around for recipes. The one I decided on is similar to the wedge salads on the menu at Morton’s – The Steak House. He LOVES those!

So… I made a couple little tweaks in the recipe, and fixed us a BLT Wedge Salad last week with our dinner. And guess what? We BOTH loved it! Who knew that a really cold quarter head of lettuce, covered with a delicious homemade dressing, chopped tomatoes, crisp bacon crumbles and chunks of blue cheese could be so good? We liked the salad and dressing so much that the following evening all we had for dinner was another BLT Wedge Salad! Nothing else… just the salad! (Can you tell we liked it?)

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

How To Make The Dressing For A BLT Wedge Salad

First you make the salad dressing by whisking together mayonnaise and sour cream. Then buttermilk , seasoning salt, Worcestershire sauce, minced garlic, and black pepper is added.

Gently fold in the crumbled blue cheese. Once blue cheese is folded in, salad dressing is covered and refrigerated for several hours, for the flavors to fully develop.

Prepare The Rest Of The Ingredients For The Salad

Chop and de-seed (as much as possible) 1-2 large Roma tomatoes.

Cook the bacon pieces until very crisp. I like to cut up the bacon using kitchen shears before cooking, because it helps it to cook faster.

Once the bacon is fully cooked and crisp, remove it from the skillet. Drain it on paper towels, and set aside.

Serve The BLT Wedge Salad

Make sure the iceberg lettuce is really cold. When ready to serve, take the core of the lettuce head out by holding the lettuce firmly and smacking the core (on the bottom) onto the kitchen counter. The core should be easy to remove after this. Cut the lettuce head, from top to bottom in half, then cut each half again.

To serve, place one entire lettuce wedge onto serving plate, drizzle with salad dressing, then top with chopped tomatoes, crumbled blue cheese and bacon crumbles.

Enjoy the crunch as you cut through the chilled lettuce wedge!

I really hope you try and enjoy this restaurant style BLT Wedge Salad. It’s cold, crisp, and DELICIOUS! Have a wonderful day, friends, and come back again soon.

Looking For More SALAD Recipes?

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

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so. If you’re interested, I publish a newsletter 2 times per month (1^st and 15^th) 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 GREAT day!

Recipe Adapted From: http://pattycakescooking.blogspot.com.au/2012/01/mortons-steak-house-iceberg-blue-cheese.html

↓↓ PRINTABLE RECIPE BELOW ↓↓

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BLT Wedge Salad

Prep Time

15 mins

Cook Time

0 mins

Total Time

15 mins

Classic wedge salad with bacon, iceberg lettuce, blue cheese, and chopped tomatoes drizzled with a homemade creamy blue cheese dressing.

Category: Salad

Cuisine: American

Keyword: BLT wedge salad

Servings: 4 servings

Calories Per Serving: 605 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For the Sauce:

1 cup real mayonnaise
1/2 cup , plus 1 Tablespoon sour cream
2 Tablespoons buttermilk (more if needed, for desired consistency)
1/4 teaspoon Worcestershire sauce
3/4 teaspoon minced garlic
1/4 teaspoon seasoning salt
Salt and pepper (to taste)
1/2 cup crumbled blue cheese

For salad:

1 head iceberg lettuce (very cold)
6 slices bacon , cooked crisp and crumbled
1-2 Roma tomatoes , chopped and de-seeded as much as possible

US Customary - Metric

Instructions

Make the sauce several hours before assembling salad. Whisk the mayonnaise and sour cream together in a medium sized bowl. Add the buttermilk, Worcestershire sauce, garlic, and seasoning salt to this mixture. Mix well to combine. Season the dressing with salt and pepper. Gently fold in the blue cheese crumbles and stir to combine. Cover with plastic wrap and refrigerate for several hours (or even better- overnight!) until ready to serve.
When ready to serve, take completely chilled lettuce out of refrigerator. Pull off any discolored outer leaves. Remove core by hitting the lettuce (core side down) onto kitchen counter to loosen up the core. Remove the core, and discard.
Slice the lettuce into 4 wedges, slicing from the top of the lettuce to the bottom. Place a completely cold lettuce wedge onto each serving plate. Spoon the dressing over the top of the wedge, and allow the dressing to overflow and run down the side.
Sprinkle the top of the wedge with crumbled bacon bits, chopped tomatoes, and additional blue cheese crumbles. Serve and enjoy!

Recipe Notes

The key to this salad is having the lettuce wedges be extremely COLD. You can cut the lettuce wedges and then refrigerate them for several hours, if desired. I even put our lettuce wedges in our freezer for 10 minutes right before serving, to get them even colder.

Nutrition Facts

BLT Wedge Salad

Amount Per Serving (1 wedge)

Calories 605 Calories from Fat 540

% Daily Value*

Fat 60g92%

Saturated Fat 14g88%

Cholesterol 58mg19%

Sodium 980mg43%

Potassium 356mg10%

Carbohydrates 6g2%

Fiber 1g4%

Sugar 4g4%

Protein 9g18%

Vitamin A 970IU19%

Vitamin C 5.9mg7%

Calcium 126mg13%

Iron 0.9mg5%

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

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16
Feb
2015

Peach Crumble Smoothie

categories: Beverages, Breakfast

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Craving a fruit smoothie? How about a peach crumble smoothie, with cinnamon, oats (fiber), vanilla yogurt and honey? Tastes great and is very filling!
It was a dark, cold, and stormy morning…and believe it or not… I wanted an ice cold fruit smoothie for breakfast! Not just any old smoothie, I wanted a Peach Crumble Smoothie!

I love making smoothies, especially during the hot summer months, but found a recipe from Samantha at Five Heart Home on Pinterest at the beginning of January that caught my attention. It had finely ground up oats in it, so I knew that it would not only taste good, but would be very filling.

I think the fact that I also love Peach Cobblers, Peach Crisps, Peach Pies and Peach Ice Cream played a huge part in trying this smoothie! That fact alone pushed all my “Now I’m Curious” buttons.

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

Use Frozen Peaches To Make The Peach Crumble Smoothie

We happened to have a huge bag of sliced peaches left in my freezer from my picking adventure last summer at a U-Pick farm, so I grabbed the ingredients and made myself a smoothie for breakfast! Guess what? It was GOOD. It was THICK. It was FILLING!

All you need to do is place the ingredients in a blender or food processor and blend away. The result is a cold, thick peach crumble smoothie that will help fill you up, because of the oats.

The recipe made 2 smoothies, so I froze half. The next day I thawed it for another peach crumble smoothie! It’s important to use frozen peaches, which eliminates the need for ice. I used some of the peaches I had preserved in the freezer from my last picking!

I sure hope you’ll give this recipe a try. It kind of tastes like you’re drinking a piece of peach cobbler, AND I’m pretty sure it will keep your tummy full until lunch time. Whoa!

Have a great day, and remember to be kind to those who cross your path today. It’s takes so little effort, but can make ALL the difference in that person’s day!

Looking For More SMOOTHIE Recipes?

You can find all of my smoothie 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 so. If you’re interested, I publish a newsletter 2 times per month (1^st and 15^th) 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

Recipe Adapted From: http://www.fivehearthome.com/2015/01/01/healthy-oat-smoothies-recipe-blueberry-muffin-smoothie-peach-cobbler-smoothie/

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Peach Crumble Smoothie

Prep Time

5 mins

Cook Time

0 mins

Total Time

5 mins

Craving a fruit smoothie? How about a peach crumble smoothie, with cinnamon, oats (fiber), vanilla yogurt and honey? Tastes great and is very filling!

Category: Beverage

Cuisine: American

Keyword: peach crumble smoothie

Servings: 2 servings

Calories Per Serving: 313 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1/2 cup old fashioned oats
2 cups frozen peach slices
1 cup vanilla yogurt
1/2 cup milk
1 Tablespoon honey
1/4 teaspoon vanilla extract
3/4 teaspoon cinnamon
Additional milk , if needed, to thin out the smoothie

US Customary - Metric

Instructions

Place the oats into a blender. Blend/grind the oats until they become a fine powder.
Add the remaining ingredients. Blend until mixture becomes smooth. If necessary, add additional milk, to thin the smoothie out to your liking (it's pretty thick).
Pour into 2 large glasses and serve. Enjoy!

Nutrition Facts

Peach Crumble Smoothie

Amount Per Serving (1 g)

Calories 313 Calories from Fat 45

% Daily Value*

Fat 5g8%

Saturated Fat 2g13%

Cholesterol 12mg4%

Sodium 109mg5%

Potassium 715mg20%

Carbohydrates 58g19%

Fiber 5g21%

Sugar 42g47%

Protein 12g24%

Vitamin A 655IU13%

Vitamin C 11.1mg13%

Calcium 306mg31%

Iron 1.2mg7%

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

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13
Feb
2015

Salmon in Lemon-Butter Herb Sauce

categories: Main Dishes, Seafood

1.8K Shares

Grilled or pan-seared salmon in lemon-butter herb sauce is a delicious, simple and elegant looking dinner entree.
My husband and I love salmon. I’ve been preparing salmon the same way for quite a while (creatures of habit, but we like it), but finally decided to branch out, and start trying some new salmon recipes this year. Enter this delicious entree. Seriously delicious.

If I’m telling the truth I would tell you that I had to be on my best behavior not to “sample” the sauce multiple times until it was gone (somebody has to do Quality Control, right?). Yeah. The sauce is pretty amazing… not gonna lie! An extra benefit to making this at home versus ordering something like this at a restaurant is the cost factor. It’s so much less expensive to create this easy, but elegant seafood dish at home! I really like that!

I found the recipe on Pinterest, and decided to give it a try! I slightly modified the recipe as far as cooking the seafood goes… original recipe calls for grilling the salmon fillets. Since it was cold and damp outside (February in the Northwest), I pan-seared the fillets, then topped them with the sauce. Fantastic!

The sauce (with butter, white wine, lemon juice, and herbs) only takes about 10 minutes to pull together, and the fish only takes about 4-5 minutes per side to cook, so all in all, this was a very quick and elegant dish to prepare. I will absolutely make this again. I’m anxious to fire up the ol’ Weber grill and try this recipe with grilled salmon.

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

Make The Lemon Butter Herb Sauce

Cook white wine, lemon juice and green onions until the liquid has reduced down considerably…

Add COLD butter, a little at a time, and blend it into the sauce.

Now add dill, fresh chopped chives, and black pepper to the lemon-butter sauce, and whisk to combine..

The lemon-butter herb sauce is done! Boy, does it taste amazing!

Prepare The Salmon

Brush boneless skinless fillets on all sides with a lemon juice/olive oil mixture before cooking..

Place fillets into a hot skillet that has been sprayed with non-stick spray AND has olive oil in it to prevent sticking. Cook the fish on both sides (approx. 4-5 minutes per side), until done, and can be easily flaked with a fork.

Serve The Salmon In Lemon Butter Herb Sauce

Once the fillets are done, carefully put the fillets onto individual serving plates. Spoon the lemon-butter herb sauce over the top of each piece of fish. Serve while hot, and enjoy!

Sure hope you will give this recipe a try. It tastes amazing, and I think you will LOVE it! Thank you for stopping by, and I hope you will come back soon.

Looking for More SALMON Recipes?

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

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so. If you’re interested, I publish a newsletter 2 times per month (1^st and 15^th) 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 great day!

Recipe slightly adapted from: http://www.tablespoon.com/recipes/grilled-salmon-with-lemon-herb-butter-sauce/8a8b4611-8bb4-430b-bf23-6aaddcce21a5?_szp=100295&_szi=23

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Salmon in a Lemon-Butter Herb Sauce

Prep Time

15 mins

Cook Time

10 mins

Total Time

25 mins

Grilled or pan-seared salmon in a lemon-butter herb sauce is a delicious, simple and elegant looking dinner entree.

Category: Entree

Cuisine: American

Keyword: salmon

Servings: 4 servings

Calories Per Serving: 527 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For Lemon-Butter Herb Sauce:

2 Tablespoons finely chopped green onions (shallots)
1/4 cup dry white wine
3 Tablespoons fresh lemon juice
6 Tablespoons COLD butter
1 Tablespoon dill (dried or fresh), chopped
1 Tablespoon finely chopped chives
1/8 teaspoon pepper

For salmon:

3 Tablespoons olive oil
1 Tablespoons fresh lemon juice
salmon (4 boneless, skinless fillets)
1/4 teaspoon salt
1/4 teaspoon pepper
1 Tablespoon butter

US Customary - Metric

Instructions

Prepare the sauce: Place the finely chopped green onions, lemon juice and wine in a small saucepan. Bring to a boil on high heat, then reduce heat to medium and cook for 7-8 minutes, or until liquid has reduced to about 2-3 Tablespoons. Remove from heat. Add butter, 1 Tablespoon at a time, stirring continuously, until all butter has been melted and incorporated into sauce. Add dill, chopped chives and black pepper. Mix to combine. Set sauce aside while you cook the salmon.
To cook salmon:
In a small dish, combine 1 (ONE) Tablespoon of olive oil and 1 Tablespoon of lemon juice. Using a pastry brush, coat all sides of the salmon with this mixture.
Spray a skillet with non-stick spray, then place the other 2 Tablespoons of olive oil into pan. Heat until VERY hot (but not smoking). When skillet is very hot, add the salmon fillets. It should sizzle when you add them to skillet. Cook salmon for about 4 minutes without moving them. After 4 minutes, carefully turn the salmon to the other side and continue cooking. Add 1 Tablespoon butter. As the butter melts, continuously spoon the melted butter onto the salmon as it cooks. Salt and pepper the salmon lightly. In about 3-4 minutes, the salmon should be done. Make sure the salmon is done, and flakes easily (due to differing thicknesses of salmon, you need to keep an eye on the salmon for done-ness).
Reheat lemon-butter sauce if necessary right before the salmon is done.
To serve, place salmon fillet on individual plate, then spoon some of the warm sauce over the top. Enjoy!

Recipe Notes

Salmon can also be grilled outside on a BBQ. Remember to coat it with olive oil and lemon juice mixture before adding it to the grill.

Nutrition Facts

Salmon in a Lemon-Butter Herb Sauce

Amount Per Serving (1 (6 oz. plus sauce))

Calories 527 Calories from Fat 369

% Daily Value*

Fat 41g63%

Saturated Fat 15g94%

Cholesterol 146mg49%

Sodium 396mg17%

Potassium 855mg24%

Carbohydrates 1g0%

Protein 34g68%

Vitamin A 745IU15%

Vitamin C 6.8mg8%

Calcium 25mg3%

Iron 1.4mg8%

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

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12
Feb
2015

Ken’s Garlic Bread

categories: Breads, Side Dishes

104 Shares

Ken’s Garlic Bread is an easy, crunchy, side dish for salads, soup or main courses. Broiled baguette has Parmesan, garlic, butter, paprika & parsley!
I named this “recipe” after my husband, Ken… a total bread-lover, who ALWAYS enjoys this garlic bread with a meal. Seriously… the guy can put away the garlic bread. Therefore I named it “Ken’s Garlic Bread”. Amen.

I felt rather foolish thinking I could put this garlic bread “recipe” (if you can call it that) on my blog, but then I realized there’s people who suffer in silence, somberly eating a plain, ordinary, buttered slice of bread, while our family scarfs down completely delicious, crispy, flavor-filled garlic bread! Yeah… if you believe that, I’ve got some swampland down in Florida for ya!

Family Traditions… Even For Garlic Bread!

I finally decided… why NOT put our tried and true Ken’s garlic bread “recipe” out there? (Hey… it IS my blog, right?) I get it… most people have “their way” of making garlic bread, and that’s awesome. Well, this is our family’s way. Maybe you will like it as much as we do. Maybe one of our grown sons has been laying awake wondering HOW does Mom make that good garlic bread we always used to have for dinner?

That is why I posted this recipe for my dear sweet husband Ken’s garlic bread. And believe it or not… there really is no “recipe”. Just some pictures that will show you what we do. Nine times out of 10 we start with sourdough bread, but French bread is a good runner up.

Use pre-sliced bread, or slice an entire loaf or a small baguette in half horizontally (lengthwise)… whatever you want! You can use virtually any kind of bread, and chances are, you’re gonna like it! Follow these easy directions, then cook the bread on a rack under your oven broiler. That’s it!!

How To Make Ken’s Garlic Bread

Here’s how: Slice the loaf or baguette in half length-wise with a serrated knife, and do the following:

Yep, that’s right… I used the kind of parmesan cheese that comes in the green can for this version. Both “shaker can parmesan” and fresh grated Parmesan cheese are perfect for this bread. I keep both around my home, but wrote this recipe using the type of Parmesan cheese that most people commonly have in their home. Guess you’ll have to choose which kind to use.

Lightly sprinkle with garlic powder. Don’t be too heavy handed, folks! We don’t need to chase away any vampires today!

Now lightly sprinkle Ken’s garlic bread with paprika…

Lightly sprinkle with dried parsley. Now put Ken’s garlic bread on a rack under the broiler. Keep an eye on it so it doesn’t burn… You want it to look nice and golden brown…

Time To Eat Ken’s Garlic Bread!

And there ya have it! Congratulations. You made my hubby Ken’s favorite garlic bread. Aren’t you proud? Now insert bread into your mouth and enjoy!

Hope you will give this a try… It’s DEFINITELY not rocket science, and it works like a charm every time. Absolutely delicious! ENJOY!

Looking For More BREAD Recipes?

You can find all of my recipes in the Recipe Index, located at the top of the page. A few of our favorite bread recipes, (perfect for accompanying a variety of dishes) include:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so. If you’re interested, I publish a newsletter 2 times per month (1^st and 15^th) 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!
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Have a GREAT day!

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11
Feb
2015

Spinach and Orzo Salad

categories: Salads

11 Shares

This delicious spinach and orzo salad is an easy to make dish, with feta cheese, capers, kalamata olives, and a simple homemade salad dressing!

A couple of days ago I was looking through some old recipe books I’ve acquired over the years. I found this Spinach and Orzo Salad recipe, (contributed by a friend of mine) in a church cookbook I received at a Women’s Christmas event 12 years ago.

I made this spinach and orzo salad for my husband and I to enjoy with our dinner. It was delicious (thanks, Monica). Tender baby spinach leaves are mixed with orzo pasta, kalamata olives, green onions, capers, red bell pepper, and feta cheese.

The finished salad is tossed in a wonderful, lemon and white wine vinegar based dressing. I loved having the orzo pasta in this salad, because it added a unique touch!

We really did enjoy this “loaded with flavor” spinach and orzo salad. From start to finish, I think it only took me about 15 minutes to make. My tip is to make the entire salad ahead of time, then let it refrigerate until you’re ready to serve.

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

Are Spinach And Orzo Salad Leftovers Good The Next Day?

YES!!! When I first made it, the salad was served right after it was tossed with the salad dressing. We had some extra salad leftover (which I usually don’t like cause the lettuce “wilts” overnight), and I ended up saving it in a container. Whoa!

Even the leftovers of this salad were delicious! IT WAS ABSOLUTELY FANTASTIC (and NOT wilted) the next day for lunch.

Refrigerating the salad for several hours (AFTER the dressing was added) absolutely enhanced the flavors, and it was just as amazing, if not more, than the night before!

It’s EASY To Make Spinach And Orzo Salad!

The ingredients for the simple dressing are mixed together in a small bowl. Whisk them together until they are well incorporated.

Combine all the spinach and orzo salad “add-ins” in a medium bowl. They include sliced olives, green onions, chopped red pepper, crumbled feta cheese, and capers. Set aside.

Cook The Orzo

Add orzo pasta to lightly salted, boiling water. Cook the orzo for 9-10 minutes, according to package directions.

Once the orzo has finished cooking, drain it in a colander. Add a small amount of olive oil, and toss gently, to coat.

Set the pan with the orzo aside, until ready to add it to the salad. Let the cooked orzo cool completely.

Time To Put the Spinach And Orzo Salad Together

When you are ready to “build” the spinach and orzo salad, place baby spinach leaves into the serving bowl.

Place the orzo, kalamata olives, red pepper, green onions, capers and feta cheese on top of the spinach leaves.

Mix all the spinach and orzo salad ingredients until they are well combined.

Give the prepared salad dressing a final stir, then pour it onto the spinach and orzo salad. Give the salad another toss, to distribute the salad dressing throughout.

Time To EAT!

Once mixed together, the spinach and orzo salad is ready to serve and enjoy! Hope you like it too, because it is delicious!

Hope you will give this delicious spinach and orzo salad a try! It’s simple to make, and really tastes quite amazing! Have a fantastic day!

Looking For More SALAD Recipes?

You can find ALL my recipes in the Recipe Index, located at the top of the page. I have lots of yummy salad recipes you’ll enjoy, including:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so. If you’re interested, I publish a newsletter 2 times per month (1^st and 15^th) 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: Monica Martin, in “A Real Simple Christmas”, Family Favorites, 2002

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Spinach and Orzo Salad

Prep Time

15 mins

Cook Time

9 mins

Total Time

24 mins

This delicious spinach and orzo salad is an easy to make dish, with feta cheese, capers, kalamata olives, and a simple homemade salad dressing!

Category: Salad

Cuisine: American

Keyword: spinach and orzo salad

Servings: 4 servings

Calories Per Serving: 313 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

4 ounces orzo pasta (about 1/2 cup)
1 Tablespoon olive oil

For the salad dressing:

1 teaspoon lemon juice
1/4 cup olive oil
1 1/2 Tablespoons white wine vinegar
1/2 teaspoon Dijon mustard
1/2 garlic clove , minced
small pinch dried thyme
1/4 teaspoon oregano
1/8 teaspoon cumin
Salt & pepper (to taste)

For Salad:

1 bag baby spinach leaves (or use 1 bunch spinach, then chop)
1/4 cup sliced kalamata olives
1/2 red bell pepper , chopped
1 stalk green onion (white and green parts), minced
1/2 Tablespoon capers
2 oz. feta cheese , crumbled

US Customary - Metric

Instructions

Make the salad dressing: In a small bowl, mix together the lemon juice, olive oil, white wine vinegar, dijon, garlic, thyme, oregano, cumin and salt & pepper, until fully combined.
Bring medium saucepan of water to a full boil Add the orzo. Cook for 9 minutes. Drain and toss with 1 Tablespoon of olive oil. Set aside to cool.
Put the spinach leaves into a large salad bowl. Add the cooked and cooled orzo, sliced olives, chopped red peppers, minced green onion, capers and feta cheese. Mix to combine.
Pour the salad dressing over the salad. Toss to fully combine. Refrigerate until ready to serve.
Enjoy!

Recipe Notes

Tip: I think the flavors go together (even better than they already do) when you completely make the salad (including the dressing), then refrigerate the salad for a few hours.

Nutrition Facts

Spinach and Orzo Salad

Amount Per Serving (1 serving)

Calories 313 Calories from Fat 189

% Daily Value*

Fat 21g32%

Saturated Fat 4g25%

Cholesterol 12mg4%

Sodium 328mg14%

Potassium 94mg3%

Carbohydrates 23g8%

Fiber 1g4%

Sugar 2g2%

Protein 6g12%

Vitamin A 610IU12%

Vitamin C 20mg24%

Calcium 80mg8%

Iron 0.6mg3%

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

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10
Feb
2015

Ham ‘n Cheese Breakfast Soufflé

categories: Breakfast, Casseroles

1.5K Shares

Ham ‘n Cheese Breakfast Soufflé is a light, fluffy, scrumptious “all in one” breakfast or brunch baked dish containing eggs, milk, ham, cheese and sourdough bread.What do you get when you morph the best of two breakfast casseroles into one dish? This delicious “all-in-one” ham ‘n cheese breakfast soufflé that will get your morning started out just right.

A few days ago, one of my friends asked me if I had a good “breakfast casserole” that would feed quite a few people. She needed a recipe for a brunch she was going to be attending this coming weekend. I told her I did, and immediately thought of this recipe! It serves 12, is super easy to make, plus it is always a hit at a brunch or potluck. So here ya go, Sherry. This one is for YOU!

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

How I Came Up With This Recipe

When I got married, I was given a recipe for a Cheese Soufflé from two friends. I’ve made that recipe many times over the past 37 years. I ended up blending that original recipe with parts of another recipe (source unknown), and came up with this delicious breakfast dish years ago. It really is an all-in-one breakfast dish, because it contains eggs, bread, milk, cheese, and ham.

Plan Ahead!

This dish takes only a few minutes of prep to get ready; but PLAN AHEAD! It chills in the fridge overnight, then is baked for one hour. That’s it! Easy… and delicious! The mixture puffs up during the cooking process, which is why it is has the word “soufflé” in the title. And there you have it! Here’s a few photos taken while preparing this ham cheese breakfast soufflé.

Making The Ham ‘n Cheese Breakfast Soufflé

First things first… cut the crusts off the bread. Discard crust. Cut bread into small cubes.

Place a layer of bread cubes into the pan first, followed by the ham cubes.

The next layer to be added is the grated cheddar cheese. YUM.

Whisk the egg mixture together, then pour it over the bread, ham, and cheese mixture.

Let It Soak In Overnight

Pour the egg mixture into the baking dish. Cover the baking dish with plastic wrap, and let it sit and soak overnight in the refrigerator. This allows enough time for the liquid to be absorbed into the bread. in the filling. In the oven, let it come to room temp, then bake!

Time To Eat The Ham ‘n Cheese Breakfast Soufflé

When finished baking, the ham ‘n cheese breakfast soufflé will be puffed up, and will be light golden brown on the top. The photo below shows what it looks like right out of the oven. See how this breakfast soufflé puffs up? Pretty!

Let it cool a bit before slicing. As it cools, you will notice the top deflates a bit, as the hot air escapes. That is absolutely normal! Let the casserole cool just a little bit before slicing.

Here’s what a piece looks like after being cut and served… time to dig in! That one piece of ham ‘n cheese breakfast soufflé has bread, eggs, ham, and cheese in it! Add some fruit on the side, and you’ve got a great breakfast!

Hope you will give this breakfast soufflé recipe a try. The leftovers are easily reheated, so this one can go the distance. I think you will enjoy it! I hope you have a great day, and trust you will come back soon for more recipes.

Looking For More EGG Dishes?

You can find all of my recipes in the Recipe Index, located at the top of the page. I have quite a few breakfast dishes featuring eggs I think you’ll enjoy, including:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so. If you’re interested, I publish a newsletter 2 times per month (1^st and 15^th) 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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Original Recipe adapted from: Dee Gustafson and Faye Johnson

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Ham 'n Cheese Breakfast Soufflé

Prep Time

20 mins

Cook Time

1 hr

Total Time

1 hr 20 mins

Ham 'n Cheese Breakfast Soufflé is a light, fluffy, scrumptious "all in one" breakfast or brunch baked dish containing eggs, milk, ham, cheese and sourdough bread.

Category: Breakfast

Cuisine: American

Keyword: breakfast souffle

Servings: 12 servings

Calories Per Serving: 234 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

10 slices white bread , crusts removed (I used 5 really large slices sourdough bread)
2 cups chopped ham
2 cups grated Cheddar cheese
6 eggs , slightly beaten
2 cups milk
1 cup half n' half
1 teaspoon salt
¾ teaspoon dry mustard powder
2 Tablespoons dried parsley

US Customary - Metric

Instructions

Spray a 9x13 pan with non-stick spray.
Remove the crusts from the bread and discard. Cut the remaining bread into cubes. Spread in baking dish.
Cut the ham into cubes. Layer on top of the bread cubes.
Layer the grated cheese on top of the ham.
In a medium bowl, whisk together the eggs, milk, half n' half, salt, mustard powder, and dried parsley, until fully combined. Pour this evenly over the top of the cheese in baking pan. Cover pan with plastic wrap, and refrigerate overnight.
On the day you are going to bake it, remove the pan from refrigerator and let it sit for about 30-40 minutes, to take the chill off the pan. Preheat your oven to 350 degrees.
When ready, remove plastic wrap, and place in oven.
Bake for 1 hour at 350 degrees (or until it is eggs are "set" in the middle of pan). **If you forget, and end up taking the dish straight from the refrigerator to the oven, remember to add another 25-30 minutes of baking time!
When done baking, remove pan to wire rack. Let it cool for about 10 minutes, then cut it into pieces. This dish is at it's very best once it has cooled down a bit. Enjoy!

Recipe Notes

Prep time does NOT include overnight refrigeration time.
Any white bread will work in this recipe. this time I used 5 LARGE slices sourdough bread. Usually I just use regular old, cheap white bread.
If you would like a bit more flavor, try adding a small can of diced green chiles to this dish. Just mix the drained chiles in with the eggs, Really good!

Nutrition Facts

Ham 'n Cheese Breakfast Soufflé

Amount Per Serving (1 (1/12th of total))

Calories 234 Calories from Fat 117

% Daily Value*

Fat 13g20%

Saturated Fat 7g44%

Cholesterol 123mg41%

Sodium 719mg31%

Potassium 161mg5%

Carbohydrates 13g4%

Sugar 3g3%

Protein 14g28%

Vitamin A 450IU9%

Vitamin C 0.6mg1%

Calcium 273mg27%

Iron 1.5mg8%

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

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09
Feb
2015

Chili & Cheese Stuffed Spud

categories: Beef, Lunch - Quick and Easy, Main Dishes, Vegetable Dishes

39 Shares

Need a quick, filling lunch or dinner that is REALLY easy? Why not make a chili cheese stuffed spud, with sour cream, cheddar cheese and green onions!
Ever have those moments when you just don’t want to cook dinner? What? You do, too??? Shocking! I had one of those moments recently (several times, actually). I ended up making a Chili Cheese Stuffed Spud for my husband and I.

I was too tired to “want” to fix anything, so I heated up some leftover chili I had in the fridge (Mom’s Old-Fashioned Chili). Use any kind of chili you like! Then I stuffed a big beast-like “baker” potato with the chili. You know – the BIG potatoes!

That humongous potato was filled with the chili, then topped with cheese, sour cream and green onions, and POOF! Dinner was served! Or as I like to say: “Dinner is served. I am offering two choices tonight for your dining pleasure. 1) Take It, or 2) Leave It.”

A Chili Cheese Stuffed Spud Is A Filling Meal!

This was a delicious, filling, “all-in-one” dinner. “Ya got your potato, ya got your chili with meat and beans, ya got your cheese, ya got your sour cream, and ya got your green onions” (said with a deep New York accent, of course!). Geepers, if you threw some chocolate on there, you would have almost ALL the food groups represented… but I digress.

I threw (translation: gently and lovingly placed) the potatoes in the oven and baked them, but if you’re pressed for time, just microwave them… easy peasy, either way! Did you know that potatoes are the world’s 4th largest field crop? Yep. It’s true. (Random factoid for the day).

This is such an easy dish to prepare… and it really did fill up our hungry tummies! It’s so versatile… you can take away, or add anything you want (like veggies) to “make it yours”. Just thought I’d share it with you on the ol’ blog today. We sure don’t eat these too often at our house, but every now and then, it’s a quick, economical, and filling meal.

The Basics of Making A Chili Cheese Stuffed Spud

I’m not even going to post a recipe for this, because it’s so very basic… Bake (or microwave) a large potato, slice open, generously fill it with hot chili, then top with grated cheddar cheese, a generous dollop of sour cream, and some sliced green onions.

Seriously… how easy is that? Hope you will consider making these Chili & Cheese Stuffed Spuds, especially for those moments when your private chef, caterer, or entire kitchen staff get horribly sick and can’t prepare your evening meal. (*cough, cough*). But we ALL know this situation would NEVER happen on Downton Abbey, would it now?

Have a wonderful day. Be sure and check out ALL of my recipes in the Recipe Index, which is located at the top of the page. I have a LOT of family-friends recipes I am confident you will enjoy.

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so. If you’re interested, I publish a newsletter 2 times per month (1^st and 15^th) 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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07
Feb
2015

Shrimp and Noodles in Spicy Garlic Sauce

categories: Asian, Main Dishes, Pasta, Seafood

565 Shares

Why order take-out when you can make this delicious Asian shrimp and noodles in spicy garlic sauce in under 20 minutes from start to finish?
Well… it’s been quite a week. I made Shrimp and Noodles in Spicy Garlic Sauce to cap it off. This delicious shrimp really hit the spot after such a wild week! Work for my husband and myself was CRAZY busy, a family member is facing very serious medical issues, our phone account was breached (someone fraudulently bought an IPhone using our account and shipped it to YEMEN, of all places!). To top it all off, day before yesterday I got a flat tire AND had the keys to our other car with me (oops), so my husband couldn’t come help me. Some weeks are like that, right?

Oh well. I am extremely grateful for the nice gentleman named Mark (a kind stranger) who, in absolutely POURING rain (we were sopping wet) helped me get enough air into the tire to enable me to drive a few miles to a tire store, where ~~a lovely~~ an evil bolt was removed and the tire was patched. There really are wonderful people in this big, old world, who still will go out of their way to help others in need.

At least my husband and I were able to end this crazy week with a great dinner last night… Shrimp and Noodles in a Spicy Garlic Sauce really hit the spot… we were tired and hungry by the time Friday night rolled around. My husband had been up working since 3 AM (remember… crazy busy), so in reality, I could have made cereal for dinner and he probably wouldn’t have noticed as he nodded off into the bowl.

We LOVED This Simple Dish!

BUT I made this great recipe instead! EASY, EASY, EASY, quick, and incredibly delicious. Absolutely perfect is the best way I can describe this dish. The shrimp was so flavorful due to a fantastic Asian-inspired garlic sauce, and the ramen noodles helped make the dish very filling!

I found the recipe for the shrimp and sauce on Pinterest, and decided to cook some ramen noodles to add to it. YUM! Seriously, I think the entire meal took under 20 minutes to make, from start to finish! I sure hope you’ll give this recipe a try. I know you will really LOVE it! Here’s how to make it:

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

For this recipe, you will need some large shrimp that have been rinsed and deveined, but with the tail left on. Set the cleaned shrimp aside until they are needed later.

Make The Spicy Garlic Sauce

The spicy garlic sauce takes just a minute to make. It’s as simple as stirring the ingredients together… really!

The noodles required for this dish are very easy to find. Yep… you guessed it! You will need one package of good old cheap Ramen noodles, with the sauce packet removed.

Cook the noodles in boiling water for 3 minutes, then drain off all the water.

Stir and quickly cook the garlic in olive oil, until fragrant. Be careful NOT to let it burn, or it will become bitter.

Add The Shrimp

Add the shrimp to the skillet, and cook for just a few minutes, until slightly pink in color and cooked through.

Now add the garlic sauce and cooked noodles into the skillet with the shrimp. Mix together and cook, until all ingredients are heated through.

Sprinkle with sliced green onions and sesame seeds. When hot, divide into portions and serve.

Time To Enjoy Some Shrimp And Noodles In Spicy Garlic Sauce

Garnish each serving with a few more sesame seeds and green onion slices. Serve, and enjoy! This shrimp is DELICIOUS!

I really hope you will consider trying this recipe for shrimp and noodles in spicy garlic sauce! I’m confident you and those you love will enjoy it. Have a great day!

Looking For More SHRIMP Recipes?

You can find ALL of my recipes in the Recipe Index, located at the top of the page. I have some delicious shrimp recipes for you to enjoy, which include:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so. If you’re interested, I publish a newsletter 2 times per month (1^st and 15^th) 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: http://appetiteforchina.com/recipes/shrimp-garlic-sauce

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Shrimp and Noodles in Spicy Garlic Sauce

Prep Time

15 mins

Cook Time

5 mins

Total Time

20 mins

Why order take-out when you can make this delicious Asian shrimp and noodles in spicy garlic sauce in under 20 minutes from start to finish?

Category: Entree

Cuisine: Asian

Keyword: shrimp and noodles

Servings: 2 servings

Calories Per Serving: 565 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

3/4 pound uncooked large shrimp , deveined
3 Tablespoons soy sauce
2 Tablespoons chili sauce (I used Mae Ploy)
2 teaspoons sesame oil
2 teaspoons cooking sherry (can also use Chinese rice wine-I used cooking sherry)
1 teaspoon granulated sugar
1 3 ounce package dry ramen noodles (sauce packet removed-don't need it)
2 Tablespoons olive oil
4 cloves garlic , crushed or finely chopped (equals 2 Tablespoons minced garlic)
1 green onion (green and white parts), thinly sliced (for garnish)
Sesame seeds (for garnish)

US Customary - Metric

Instructions

Peel the shrimp, but leave the tail intact. (Devein shrimp, if not already done).
Make the sauce: In a little bowl, mix together the soy sauce, chili sauce, sesame oil, cooking sherry (or Chinese rice wine), and granulated sugar until well combined. Set sauce aside.
Bring a small pan of water to a boil on high heat. Add ramen noodles; cook noodles for 3 minutes. Drain noodles. Set aside.
Heat the olive oil on medium-high heat in a large skillet. Add the minced garlic to the hot pan; stir and cook for about 30 seconds (be careful NOT to burn it!).
Add shrimp to skillet. Cook shrimp for about 2 minutes per side, until both sides are pink. Add the sauce mixture and the noodles to the skillet. Mix gently to combine. Cook until heated through (a minute or so). Sprinkle with a bit of the green onions and sesame seeds.
Place shrimp and noodles on individual serving plates. Garnish with additional green onions and sesame seeds. Enjoy!

Recipe Notes

You can also make the shrimp (without the noodles). The original recipe serves 4 (shrimp and sauce only- no noodles). Use 1 1/2 pounds of shrimp, and keep all other ingredient amounts the same.

Nutrition Facts

Shrimp and Noodles in Spicy Garlic Sauce

Amount Per Serving (1 serving)

Calories 565 Calories from Fat 243

% Daily Value*

Fat 27g42%

Saturated Fat 6g38%

Cholesterol 428mg143%

Sodium 3190mg139%

Potassium 334mg10%

Carbohydrates 36g12%

Fiber 2g8%

Sugar 4g4%

Protein 41g82%

Vitamin A 160IU3%

Vitamin C 12.4mg15%

Calcium 270mg27%

Iron 6mg33%

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

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You Can Use Store Bought Canned Pumpkin or Make Your Own

How I Got This Recipe

How To Make Pumpkin Bread (it’s easy!)

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Yummy Old-Fashioned Oatmeal Raisin Cookies

How Many Oatmeal Raisin Cookies Will this Recipe Make?

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How To Make The Dressing For A BLT Wedge Salad

Prepare The Rest Of The Ingredients For The Salad

Serve The BLT Wedge Salad

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Use Frozen Peaches To Make The Peach Crumble Smoothie

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Make The Lemon Butter Herb Sauce

Prepare The Salmon

Serve The Salmon In Lemon Butter Herb Sauce

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Family Traditions… Even For Garlic Bread!

How To Make Ken’s Garlic Bread

Time To Eat Ken’s Garlic Bread!

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Are Spinach And Orzo Salad Leftovers Good The Next Day?

It’s EASY To Make Spinach And Orzo Salad!

Cook The Orzo

Time To Put the Spinach And Orzo Salad Together

Time To EAT!

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How I Came Up With This Recipe

Plan Ahead!

Making The Ham ‘n Cheese Breakfast Soufflé

Let It Soak In Overnight

Time To Eat The Ham ‘n Cheese Breakfast Soufflé

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A Chili Cheese Stuffed Spud Is A Filling Meal!

The Basics of Making A Chili Cheese Stuffed Spud

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We LOVED This Simple Dish!

Make The Spicy Garlic Sauce

Add The Shrimp

Time To Enjoy Some Shrimp And Noodles In Spicy Garlic Sauce

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↓↓ PRINTABLE RECIPE BELOW ↓↓

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

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