The Grateful Girl Cooks!

26
May
2024

Strawberry Rhubarb Cobbler For Two

categories: Cobblers and Crisps, Desserts

2 Shares

Hungry for a delicious dessert? Make Strawberry Rhubarb Cobbler For Two! With a crumbly, buttery topping, you’ll LOVE this decadent treat!

I was so excited recently to return home after being out of state, and find that my 8 year old rhubarb plant had decided to grow again! It is in a very large pot, and for some reason, last year it just didn’t produce well.

This year is a different story (go figure), so I grabbed a few stalks, and grinning from ear to ear, came into our house and made strawberry rhubarb cobbler for two later that afternoon.

I read through some of the other cobbler recipes I have posted on my blog, then took the best ingredient ideas from 3 of them and came up with this recipe.

This delicious cobbler recipe is easy to make in two 4″ oven-safe ramekins, and my husband and I absolutely love it! Here’s how to make strawberry rhubarb cobbler for two.

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

Prepare The Fruit Filling

Cut fresh rhubarb into 1″ slices, then core and slice fresh strawberries into thirds (lengthwise). You will need 1 cup of each, measuring them after are they have been sliced.

Place the sliced rhubarb and strawberries in a medium bowl. Add granulated sugar, fresh lemon juice, lemon zest, vanilla extract and a pinch of salt.

Stir gently to combine these ingredients thoroughly, then set the bowl aside. See how easy it was to make the fruit filling for this cobbler?

Make The Crumbly Topping For The Cobbler

Now it’s time to make the topping for the cobbler. Combine all purpose flour, sugar, baking powder and salt in a medium bowl.

Once combined, cut a half stick of very cold butter into chunks and add it to the flour mixture. Use a pastry blender or two forks to cut the cold butter into the flour mixture.

Continue until the butter is reduced to the size of peas and the mixture is crumbly. Add sour cream and stir it into the topping mixture until it has been fully incorporated.

Make The Strawberry Rhubarb Cobbler For Two

Spray two 4″ oven-safe ramekins with non-stick baking spray (bottom and sides). Evenly divide the rhubarb strawberry mixture between the two dishes.

Now you need to use that topping mixture to cover the fruit filling! To do this, use your hands and pinch the dough together into small “clumps of dough”.

Place these small clumps of topping all over the surface of each cobbler to fully cover the fruit. Use all of the topping mixture! Sprinkle the top of each cobber with 1 teaspoon of granulated sugar.

The ramekins should now be filled with fruit, topped with the crumbly dough, and sprinkled with sugar. Now it’s time to bake the rhubarb strawberry cobbler for two!

TIP: I strongly recommend placing aluminum foil under the ramekins to catch any fruit juices that may bubble up and out of them while baking! I turn up the edges of the foil, as well.

Bake Then Enjoy!

Place the foil on a middle rack in the oven and then place the ramekins on top of the foil. Bake at 350°F. for 30-35 minutes, uncovered.

When done, the juices should be bubbling around the edges and the top of the cobblers should be very lightly browned and slightly crispy to the touch.

Transfer the rhubarb strawberry cobbler for two to a wire rack and let them cool slightly before serving, because the fruit filling is VERY hot!

Serve the cobbler warm or at room temperature, whichever way you prefer. You can top them with ice cream (if ya don’t mind the extra calories), or top room temperature cobblers with whipped cream, which we enjoy!

We LOVE this dessert, especially my husband who goes crazy over the strawberry-rhubarb combination. Sweet strawberries and slightly tangy rhubarb is a winning combination with both of us.

If you enjoy this flavor combo too, be sure to check out my recipes for Strawberry-Rhubarb Pie and Strawberry-Rhubarb Jam. They’re delicious, as well!

I really hope you have the opportunity to make this absolutely delicious dessert, and trust you’ll enjoy it as much as we do!

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

Looking For More FRUIT COBBLER and CRISPS Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have a nice variety of delicious cobbler and crisp recipes to enjoy, including:

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0 from 0 votes

Strawberry Rhubarb Cobbler For Two

Prep Time

15 mins

Cook Time

30 mins

Total Time

45 mins

Hungry for a delicious dessert? Make Strawberry Rhubarb Cobbler For Two! With a crumbly, buttery topping, you'll LOVE this decadent treat!

Category: Dessert

Cuisine: American

Keyword: strawberry rhubarb cobbler

Servings: 2

Calories Per Serving: 603 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1 cup rhubarb cut in 1" slices
1 cup fresh strawberries cored and sliced in ⅓'s, lengthwise
⅓ cup granulated sugar
½ teaspoon fresh lemon juice
½ teaspoon lemon zest -finely grated yellow lemon peel
½ teaspoon vanilla extract
1 pinch salt

For Topping:

¾ cup all purpose flour
1 Tablespoon granulated sugar
¾ teaspoon baking powder
¼ teaspoon salt
4 Tablespoons COLD butter = ½ stick, cut in chunks
¼ cup sour cream
2 teaspoons granulated sugar (TO TOP THE COBBLERS) ( 1 teaspoon per cobbler)

US Customary - Metric

Instructions

Preheat oven to 350℉. Spray/grease bottom & sides of 2 oven-safe 4" ramekins.
Cut rhubarb into 1" slices. Core/slice strawberries into thirds (lengthwise). Measure after they're sliced. Place in a medium bowl. Add sugar, lemon juice, lemon zest, vanilla and salt. Stir to combine; set bowl aside.
Combine flour, sugar, baking powder and salt in a medium bowl. Cut cold butter in chunks; add to flour mixture. Use a pastry blender or two forks to cut butter into the mixture. Continue until butter is the size of peas and mixture is crumbly. Stir in sour cream until fully incorporated.
Divide fruit filling into prepared ramekins. Use fingers to pinch the topping mixture into small "clumps of dough". Place clumps of topping on each cobbler to cover fruit. Use all the topping! Sprinkle 1 t. sugar on top of each cobbler.
Place foil on a middle rack in oven; place ramekins on top of foil. Bake at 350°F. for 30-35 minutes (uncovered). When done, juices should be bubbling around edges; topping should be lightly brown/slightly crispy. Transfer ramekins to a wire rack; cool slightly before serving. Serve warm, or at room temperature. Enjoy!

Nutrition Facts

Strawberry Rhubarb Cobbler For Two

Amount Per Serving (1 g)

Calories 603 Calories from Fat 243

% Daily Value*

Fat 27g42%

Saturated Fat 16g100%

Trans Fat 1g

Polyunsaturated Fat 1g

Monounsaturated Fat 7g

Cholesterol 70mg23%

Sodium 520mg23%

Potassium 560mg16%

Carbohydrates 86g29%

Fiber 4g17%

Sugar 44g49%

Protein 7g14%

Vitamin A 865IU17%

Vitamin C 49mg59%

Calcium 185mg19%

Iron 3mg17%

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

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22
May
2024

Teriyaki Shrimp Bowl

categories: Main Dishes, Seafood

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Teriyaki Shrimp Bowl is a delicious dish with shrimp, mushrooms, red, green and yellow bell peppers covered in an easy to make Asian sauce.

Last year I found a stir-fried shrimp recipe online and knew I had to try it! The original recipe was created using snow peas and peppers, and it looked fabulous, but I decided to “tweak” it just a little bit.

The best part of this recipe is it calls for 3 cups of fresh vegetables, which you can change to suit your taste. Even though I grow snow peas in our garden and had some available, I wanted to use some Baby bella mushrooms for this dish instead.

For this recipe, I used 1 cup of sliced mushrooms, and 2 cups of chopped bell peppers (a combination of red, green and yellow bell peppers) for great color and flavor.

You could use other veggies (total of 3 cups) like broccoli, bok choy, carrots, etc. to make this recipe “your own” and suit your personal taste. Here’s how to make this recipe for a Teriyaki Shrimp Bowl (shown served with white rice).

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

Make The Teriyaki Sauce

Place water, soy sauce, brown sugar, minced garlic, honey, minced ginger, and toasted sesame oil into a small saucepan.

Turn the heat under the pan to Medium-High and stir until the brown sugar has dissolved (1-2 minutes). Once the sugar dissolves, turn the heat up to High, and let the sauce come to a boil, stirring often.

In a separate bowl, whisk a bit more cold water with cornstarch until it is lump-free. Stir the cornstarch/water mixture into the sauce.

Let the sauce boil, stirring often, for 1-2 minutes or until the sauce thickens. Remove the pan from the heat source and set the pan aside.

Stir-Fry The Veggies

Now it’s time to stir-fry the vegetables. You will need to use a large skillet, because the shrimp and sauce will be added to it later, as well.

Heat vegetable oil in the skillet on Medium-High. Once the oil is hot (but not smoking), add the chopped red, green and yellow bell peppers and sliced mushrooms. Stir to combine.

Season the veggies lightly with salt and black pepper (to suit your taste). Cook the veggies for 3-4 minutes, stirring often, until they begin to soften.

Now add a couple Tablespoons of water to the skillet, and continue to cook the veggies, stirring occasionally, until the water evaporates.

Transfer all the tender-crisp vegetables out of the skillet and into a bowl. Cover the bowl to keep the veggies warm, and set aside.

Cook The Shrimp

The shrimp I use when I make this recipe is one pound of large shrimp (approx. 31-40 count per pound). De-vein the shrimp and remove the shells but leave the tails on (to prevent shrimp from curling too much). If you prefer, you can easily remove the tails before cooking the shrimp (I’ve done both).

Grab some paper towels and give the skillet a quick wipe to clean it out. Pour in the remaining 2 teaspoons of vegetable oil and turn the heat to High.

Pat the shrimp dry with paper towels before adding them to the hot oil. When the oil is hot (but not smoking), add the shrimp to the skillet.

Season the shrimp well with salt and black pepper, then cook 2-3 minutes, stirring often, until they’ve turned pink in color, and are cooked through. NOTE: Don’t overcook them as overcooked shrimp can become “rubbery” in texture.

Place the cooked veggies back into the skillet with the shrimp. Pour the sauce on top, and stir to fully combine these ingredients.

Cook on Medium High heat only until the dish is re-heated (1-2 minutes, max). Stir, to ensure all veggies and shrimp are coated with the sauce. Remove the skillet from the heat source and serve immediately.

Garnish And Serve The Teriyaki Shrimp Bowl

The Teriyaki Shrimp Bowl is delicious and can be eaten “as is”, BUT I highly recommend serving it on top of steamed white or brown rice OR Asian noodles!

Garnish each serving with sliced green onions and sesame seeds for even more color and flavor. This garnish is optional, but we think it finishes this dish perfectly!

Our family enjoys the shrimp and veggies served on a bed of steamed white rice. The bland rice pairs very well with the teriyaki shrimp and veggies, and helps turn this into a very filling meal.

I hope you (and those you love) enjoy eating Teriyaki Shrimp Bowls, and trust you’ll like them as much as we do! They are delicious, and full of great flavor.

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

Looking For More SHRIMP Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have some delicious recipes featuring shrimp you might enjoy, including:

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Recipe adapted from (and with thanks to) Sara Welch, at: https://www.dinneratthezoo.com/shrimp-stir-fry/

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0 from 0 votes

Teriyaki Shrimp Bowl

Prep Time

10 mins

Cook Time

10 mins

Total Time

20 mins

Teriyaki Shrimp Bowl is a delicious dish with shrimp, mushrooms, red, green and yellow bell peppers covered in an easy to make Asian sauce.

Category: Main Dish

Cuisine: Asian

Keyword: teriyaki shrimp bowl

Servings: 4

Calories Per Serving: 208 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For Sauce:

3 Tablespoons low-sodium soy sauce
6 Tablespoons water
2 Tablespoons brown sugar
2 teaspoons honey
1½ teaspoons minced garlic
1½ teaspoons minced ginger
¾ teaspoon toasted sesame oil
1 Tablespoon cornstarch
1½ Tablespoons cold water

For Stir-Fry:

1 pound large shrimp (31-40 count per lb.) peeled/de-veined
2 cups bell peppers (red, yellow and green) any combination making 2 cups total
1 cup sliced mushrooms (I use baby bella)
salt and pepper, to taste
2 Tablespoons water
1 Tablespoon vegetable oil **DIVIDED USE**

Optional Garnish: sliced green onions and sesame seeds

US Customary - Metric

Instructions

Heat soy sauce, 6 T. water, brown sugar, garlic, honey, ginger, and sesame oil on Medium-High in a small saucepan. Stir until brown sugar has dissolved (1-2 minutes); turn heat up to High. Let sauce come to a boil, stirring often.
In separate bowl, whisk 1½ T. cold water with cornstarch until smooth. Stir cornstarch mixture into the sauce. Let sauce boil 1-2 minutes or until sauce thickens, stirring often. Remove pan from heat; set aside.
Heat 1 t. vegetable oil in large skillet on Medium-High. Once oil is hot (but not smoking), add peppers and mushrooms; stir to combine. Season lightly with salt and pepper (to taste). Cook 3-4 minutes, stirring often, until they begin to soften. Add 2 T. water; cook veggies until water evaporates. Transfer veggies from skillet into a bowl. Cover bowl to keep veggies warm; set aside.
Wipe skillet clean with paper towels. Add remaining 2 t. vegetable oil; turn heat to High. Pat shrimp dry before adding to hot oil. Add shrimp. Season well with salt and pepper; cook 2-3 minutes until pink in color, and cooked through. NOTE: Don't overcook because overcooked shrimp can become "rubbery" in texture.
Put veggies back into the skillet with shrimp. Add the sauce; stir to combine. Cook on Medium High only until re-heated (1-2 minutes). Stir, to ensure all shrimp/veggies are coated with sauce. Remove skillet from heat.
Serve over rice or noodles. Garnish with green onions/sesame seeds (optional),

Recipe Notes

NOTE: Caloric calculation does not include white rice, brown rice or Asian noodles, as they are recommended, but optional (type or quantity) for serving with this recipe.

Nutrition Facts

Teriyaki Shrimp Bowl

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

Calories 208 Calories from Fat 45

% Daily Value*

Fat 5g8%

Saturated Fat 1g6%

Trans Fat 0.03g

Polyunsaturated Fat 3g

Monounsaturated Fat 1g

Cholesterol 183mg61%

Sodium 769mg33%

Potassium 593mg17%

Carbohydrates 17g6%

Fiber 2g8%

Sugar 12g13%

Protein 25g50%

Vitamin A 2333IU47%

Vitamin C 96mg116%

Calcium 91mg9%

Iron 1mg6%

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

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18
May
2024

Sweet Potato Sage Noodles

categories: Vegetable Dishes

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Spiralized Sweet Potato Sage Noodles are cooked in brown butter, and topped with toasted pecans and Parmesan for a tasty side dish.

A few years ago I received a spiralizer appliance and experimented with quite a few recipes. I then set it aside (out of sight), and to be truthful, I forgot about it! Have you ever done that? Oh well.

I finally dug it out of “storage” (ha ha) a few months ago, and used it to make sweet potato sage noodles, a very simple recipe for a yummy little veggie side dish. NOTE: I’ve included a way to make this recipe even if you don’t have access to a spiralizer.

I found the original recipe in a Kindle cookbook I have, made a couple changes to the recipe to suit our taste, and enjoyed the results. Here’s how to make sweet potato sage noodles.

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

Prep The Sweet Potatoes

Peel two medium-large sweet potatoes, give them a quick rinse, and then pat them dry. Trim both ends flat with a knife (so they can be attached to the spiralizer).

Make The Sweet Potato “Noodles”

Attach a “noodle” blade to your spiralizer appliance. Position a sweet potato into the spiralizer, lock into place, and turn the handle. Catch the spiralized noodles in a large bowl as they come out of the machine.

TIP: If you don’t have a spiralizer, thinly peel the entire length (top to bottom) of the sweet potato using a vegetable peeler. The noodles should be as wide as the surface of the sweet potato. Once they’re peeled into wide, thin strips, slice them lengthwise into thin “noodle” sized shapes.

Melt 3 Tablespoons butter in a large skillet until it begins to foam, on Medium heat. Once it has stopped foaming, turn the heat to Low and stir in 1½ teaspoons of dried sage until combined.

Continue to cook until the butter has browned and starts to smell “nutty”. This usually takes 3-4 minutes.

Cook The Sweet Potato Sage Noodles

Add the sweet potato noodles to the browned butter and sage in the skillet. Cook the noodles on Medium heat, stirring often, until they become tender to the bite.

The cooking time may vary depending on the thickness of the noodles you are cooking, but typically will become tender after 5-7 minutes.

Season the tender noodles to taste with salt and black pepper, then add fresh, finely grated Parmesan cheese. Toss together until combined and the cheese melts.

Once the sweet potato sage noodles are tender, hot, and the cheese has melted, they’re ready to garnish and serve while hot.

Toasted Pecan Garnish

Add chopped toasted pecans to the top of the hot sweet potato noodles as a garnish, for added crunch and flavor. TIP: Toast the pecans while the sweet potato noodles are cooking, to save time.

To toast chopped pecans, place them in a separate (small) dry skillet, and cook on Medium-Low, stirring often, for 2-3 minutes or until they become fragrant. Remove the pecans from the skillet and let them cool.

When you’re ready to serve the sweet potato sage noodles, transfer the hot noodles to a serving bowl and add garnish before serving.

GARNISH: Sprinkle the hot noodles with toasted pecans AND additional Parmesan cheese, if desired. Serve immediately and enjoy.

I hope you enjoy this sweet potato dish, and it’s unique noodle “twist” (see what I did there?). Thanks for stopping by, and please come back soon for more family-friendly recipes.

Looking For More SWEET POTATO Or YAM Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have some nice sweet potato (and yam) recipes to choose from, including:

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I publish a newsletter 2 times per month (1^st and 15^th) with lots of recipes, tips, etc..
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Recipe adapted from: “5 Ingredient Cooking For Two” (Kindle version), by Robin Donovan, published by Rockridge Press in 2020

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0 from 0 votes

Sweet Potato Noodles

Prep Time

15 mins

Cook Time

12 mins

Total Time

27 mins

Spiralized Sweet Potato Sage Noodles are cooked in brown butter, and topped with toasted pecans and Parmesan for a tasty side dish.

Category: Side Dish, Vegetable

Cuisine: All Cuisines

Keyword: sweet potato noodles

Servings: 4

Calories Per Serving: 223 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

2 medium sweet potatoes peeled, spiralized
3 Tablespoons butter
1½ teaspoons dried sage
salt and black pepper season to taste
3 Tablespoons freshly grated Parmesan cheese + more for garnish, if desired
2 Tablespoons chopped pecans toasted

US Customary - Metric

Instructions

Peel sweet potatoes; rinse, pat dry. Trim both ends flat with a knife.
Attach "noodle" blade to spiralizer. Position a sweet potato in spiralizer; lock in place, and turn handle. Catch spiralized noodles in large bowl as they fall. TIP: No spiralizer? Thinly peel length of sweet potato with a vegetable peeler, Noodles should be as wide as the sweet potato. Once peeled into wide, thin strips, slice lengthwise into very thin strips or "noodles".
Melt butter in large skillet on Medium heat until it begins to foam. When it stops foaming, turn heat to Low. Stir in sage until combined. Continue to cook until butter has browned and starts to smell "nutty" (about 3-4 minutes).
Add sweet potato noodles to the skillet. Cook on Medium heat, stirring often, until noodles become tender to the bite. Cooking time may vary depending on thickness of noodles, but typically become tender after 5-7 minutes.
Toast chopped pecans while noodles cook: place pecans in separate (small) dry skillet; cook on Medium-Low, stirring often, for 2-3 minutes or until fragrant. Remove pecans from skillet; let cool.
Season hot cooked noodles to taste with salt/pepper. Top with fresh, finely grated Parmesan cheese. Toss until combined, cheese melts and noodles are heated through.
To serve, transfer hot noodles to a bowl, garnish with toasted pecans and more grated Parmesan (if desired). Serve immediately. Enjoy!

Recipe Notes

NOTE: Salt/pepper was not given consideration in the nutrition calculation, as the noodles are seasoned to taste with these ingredients, and may vary with each user.

Nutrition Facts

Sweet Potato Noodles

Amount Per Serving (1 g)

Calories 223 Calories from Fat 117

% Daily Value*

Fat 13g20%

Saturated Fat 6g38%

Trans Fat 0.3g

Polyunsaturated Fat 1g

Monounsaturated Fat 4g

Cholesterol 26mg9%

Sodium 195mg8%

Potassium 411mg12%

Carbohydrates 24g8%

Fiber 4g17%

Sugar 5g6%

Protein 3g6%

Vitamin A 16331IU327%

Vitamin C 3mg4%

Calcium 74mg7%

Iron 1mg6%

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

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14
May
2024

Pear Pecan Shortbread Tart

categories: Pies/Tarts

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Pear Pecan Shortbread Tart is a yummy dessert with a shortbread crust and pear, cinnamon, brown sugar filling, topped with buttery streusel.

Many years ago a friend of mine gave me a recipe for an apple tart, and it has become one of my “go to” dessert recipes we love! Over the years I’ve created several other fruit tart recipes using that original “basic” recipe.

Last summer I received a bag of ripe pears from one of our neighbors who has a pear tree. They were very ripe, so they had to be used fairly quickly. This recipe for a pear pecan shortbread tart is the result!

I also made and canned jars of pear butter with them, which was also wonderful, as well. That gift of homegrown pears was such a welcome and generous surprise!

This recipe creates a truly delicious dessert I’m confident you’ll enjoy, so I am sharing the recipe today. Here’s how to make a pear pecan shortbread tart.

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

Make The Shortbread Crust

The first thing you will need to do is preheat your oven to 400°F . While the oven is preheating, make the shortbread crust, using either a food processor OR a handheld pastry blender.

Combine all purpose flour, granulated sugar, salt and cold butter chunks in a food processor OR a large mixing bowl.

If you’re using a food processor, pulse the ingredients until the mixture is combined and the butter is reduced to the size of peas. If you’re using a pastry blender, cut the butter into the other ingredients until it’s about the size of peas.

Add egg yolks and mix, to combine the yolks with the other ingredients. You should end up with a slightly crumbly mixture.

Make The Shortbread Crust

Remove ¼ of this mixture and set it aside (it will be used later as a topping for the fruit). Take the remaining ¾ of the mixture and pat it firmly into a 9″ tart pan (with a removable bottom disc).

Firmly compact the mixture with your fingers (or the bottom of a glass) to form a compacted, solid bottom crust and sides of the tart pan. When done, set the tart crust aside.

Prepare The Pear Filling

Peel 6 medium sized ripe pears. The riper they are, the sweeter the fruit will be. Peel the pears, cut them in half, remove the core, and then slice each pear into thin slices.

Place the pear slices in a large bowl and add chopped pecans (or walnuts), brown sugar, all purpose flour, cinnamon and vanilla extract.

Fill the Shortbread Crust

Gently toss to fully combine the pears with these additional ingredients. This is the filling for your Pear Pecan Shortbread Tart.

Carefully add the pear filling to the shortbread crust, mounding the pears up in the middle of the pan.

Top The Tart With The Remaining Streusel

Cover the entire surface of the fruit with the reserved streusel topping. Use a spoon to sprinkle it over all of the fruit filling.

TIP: When sprinkling the topping around the edges of the crust, cup your other hand around that section, to help hold the streusel IN the tart. Use all of the streusel topping to fully cover the tart.

Time To Bake!

Now it is time to bake the Pear Pecan Shortbread Tart! Place a sheet of aluminum foil on a middle oven rack. Carefully place the tart on the aluminum foil. The foil will help catch any drips and make cleanup much easier.

Bake the pear pecan shortbread tart at 400°F. for 15 minutes, then reduce the heat to 350°F and continue baking for 25-30 minutes.

When done, the tart should be slightly bubbly around the edges (from accumulated juices), and the topping should be golden brown in color. Carefully transfer the tart to a wire rack to cool (in pan) at least 15-20 minutes before removing the sides of the pan.

Slice And Serve The Pear Pecan Shortbread Tart

When the tart has cooled enough, carefully remove the tart from the pan by pressing up on the bottom disc (from underneath) and lifting up, to remove the tart from the outer ring.

Slice the pear pecan shortbread tart into eight slices, and serve warm with a nice scoop of vanilla ice cream, if you have it!

We prefer to eat this dessert war with ice cream, as opposed to blazing hot! It is also wonderful to eat it at room temperature, too.

TIP: This tart is at its BEST eaten the 1st or 2nd day after making it (accumulated pear juices can cause the bottom crust to get slightly “soggy” after the first couple days).

I hope you enjoy this delicious dessert as much as we do. I have made this recipe many times using other fruits as well, and they are all delicious!

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

Looking for More FRUIT TART OR PIE Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have a nice variety of fruit pies and tarts to choose from, including:

Want More Recipes? Get My FREE Newsletter!

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

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

Find Me On Social Media:

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

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Pear Pecan Shortbread Tart

Prep Time

15 mins

Cook Time

45 mins

Total Time

1 hr

Pear Pecan Shortbread Tart is a yummy dessert with a shortbread crust and pear, cinnamon, brown sugar filling, topped with buttery streusel.

Category: Dessert

Cuisine: American

Keyword: pear pecan shortbread tart

Servings: 8

Calories Per Serving: 470 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For Shortbread Crust:

2 cups all purpose flour
½ cup granulated sugar
¼ teaspoon salt
¾ cup COLD butter cut in chunks = 12 Tablespoons
2 large egg yolks

For Fruit Filling:

6 medium ripe pears peeled, cored, thinly slices
½ cup chopped pecans (or walnuts)
3 Tablespoons dark brown sugar
½ teaspoon cinnamon
½ teaspoon vanilla extract

US Customary - Metric

Instructions

Preheat your oven to 400°F.
Make shortbread crust, using food processor OR pastry blender. Combine flour, sugar, salt and cold butter chunks in food processor OR large bowl. If using a food processor, pulse ingredients until combined and butter is size of peas. If using a pastry blender, cut butter into other ingredients until combined and butter is size of peas. Add egg yolks and mix, to combine. into a crumbly mixture.
Remove ¼ of crust mixture; set it aside. Take remaining ¾ of the mixture and pat it firmly into a 9" tart pan (with removable bottom disc). Firmly compact mixture with fingers (or bottom of a glass) to form a solid bottom crust and sides of the tart pan. When done, set aside.
Peel pears, cut them vertically in half, remove core; cut pears in thin slices. Place pear slices in large bowl; add pecans, brown sugar, flour, cinnamon and vanilla. Gently toss to combine. Carefully add pear filling to shortbread crust, mounding pears up in the middle of the pan.
Cover fruit with reserved topping. Use a spoon to sprinkle it over all fruit filling. TIP: When sprinkling topping around edges of crust, cup other hand around that section, to help hold streusel IN the tart. Use all topping to fully cover the tart.
Place foil on middle oven rack. Carefully place tart pan on foil. Bake at 400°F. for 15 minutes; then reduce heat to 350°F. Continue baking 25-30 minutes. Tart should be bubbly around edges and golden brown in color. Transfer tart pan to a wire rack to cool (in pan) for 15-20 minutes before removing sides of pan.
Remove tart from the pan by pressing up on the bottom disc (from underneath) and lifting up, to remove tart from the outer ring. Slice the pear pecan shortbread tart into eight wedges. Serve warm with vanilla ice cream, if desired!

Nutrition Facts

Pear Pecan Shortbread Tart

Amount Per Serving (1 slice (1/8 of total))

Calories 470 Calories from Fat 216

% Daily Value*

Fat 24g37%

Saturated Fat 12g75%

Trans Fat 1g

Polyunsaturated Fat 5g

Monounsaturated Fat 6g

Cholesterol 92mg31%

Sodium 215mg9%

Potassium 237mg7%

Carbohydrates 62g21%

Fiber 6g25%

Sugar 30g33%

Protein 6g12%

Vitamin A 628IU13%

Vitamin C 6mg7%

Calcium 40mg4%

Iron 2mg11%

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

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10
May
2024

Chicken Suizas Hand Pies

categories: Chicken, Main Dishes, Mexican / Southwestern

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Chicken Suizas Hand Pies are delicious, baked, hand-held pastries filled with chicken, cream cheese, green chiles, jack and cheddar cheeses.

Hand-held filled pastries filled with meat, vegetables or fruit are known and loved around the world. They are called by many titles such as empanadas, hand-pies, turnovers, pasties, pirozhki, calzones, etc., depending on which country they are from.

The recipe I am sharing today is a hand-held pastry, filled with shredded chicken, green chiles, 3 cheeses, and spices. You can make them using homemade pie crust OR a box of store-bought pastry dough, enough for a double crust pie.

I found this recipe online several years ago and made several changes to the original recipe, to suit our taste. The end result is 12 cute, filled hand pies (similar in taste to suizas enchiladas) that can be enjoyed as a hand-held snack or meal.

They are fairly small in size (around 5″ wide), and are low in calories, so go ahead and eat a couple of them if you want! Here’s how to make chicken suizas hand pies.

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

Make The Chicken Filling

Place cooked shredded chicken, soft cream cheese, chopped green chiles, grated cheddar and Monterey jack cheeses and spices in a large bowl.

Stir well to fully incorporate these ingredients. Be sure to use room temperature cream cheese to make this step MUCH easier!

Cut Out Pastry Circles

Lightly flour a work surface. Whether you’re using purchased or homemade pie dough, lay one crust at a time on the floured surface. Cut 5″ circles out of the dough. I use the top of a 5″ jar to do this!

NOTE: You don’t want to buy pie crusts pre-formed in aluminum pie tins. The dough needs to be flat and round. If purchasing, buy a box of ready made pie pastry (for a double crust pie, like Pillsbury).

Try to get as many 5″ circles out of the two crusts as possible (re-rolling the scraps as necessary). Typically I end up with 12 circles, using the dough from 2 homemade pie crusts.

Fill The Hand Pies

Once the pastry dough has been cut into 5″ circles, place them on an ungreased large cookie sheet (or sheets), leaving space between each one.

Place a couple Tablespoonfuls of the chicken filling on one half of the circle, being careful to NOT add too much filling. Leave the edge free of filling (as shown below).

Carefully fold the empty half of the pastry dough up and over the filling until it meets the opposite edge. Use a fork (or your fingers) to crimp the edges of the hand pie together to seal.

Try your best to make sure the pies are sealed tightly, so the filling doesn’t run out of them while they bake.

Brush the pastry dough with a lightly beaten egg. This step will help the pastry dough to brown slightly while baking.

Bake The Chicken Suizas Hand Pies

Bake the Chicken Suizas Hand Pies on an ungreased, large baking sheet (or 2 sheets) at 425°F. for 15-17 minutes. TIP: Oven temperatures can vary slightly, so I recommend checking on them after 14 minutes.

When done, the crust should be lightly crisp/flaky on the outside and golden brown in color. Remove the baking sheet(s) from the oven and transfer the hand pies to a wire rack using a spatula.

Serve The Chicken Suizas Hand Pies

Let them cool 1-2 minutes, then serve. I’m confident you’ll enjoy the creamy seasoned chicken and cheese filling, and the flaky, golden crust on the outside!

These hand pies are at their best eaten on the same day they are baked, but you can reheat them in a microwave oven the next day, if necessary.

I hope you have the opportunity to make these absolutely delicious Chicken Suizas Hand Pies, because they’re so GOOD!

Thanks for taking time out of your busy day to stop by. I invite you to come back again soon for more family-friendly recipes. Take care, and have a GREAT day!

Looking For More CHICKEN Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have many delicious recipes featuring chicken, including:

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Recipe adapted from (and with thanks to) Rebekah at: https://www.kitchengidget.com/2016/03/09/green-chile-chicken-enchilada-hand-pies/

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0 from 0 votes

Chicken Suizas Hand Pies

Prep Time

20 mins

Cook Time

15 mins

Total Time

35 mins

Chicken Suizas Hand Pies are delicious, baked, hand-held pastries filled with chicken, cream cheese, green chiles, jack and cheddar cheeses.

Category: Lunch, Main Dish

Cuisine: American

Keyword: chicken suizas hand pies

Servings: 12

Calories Per Serving: 109 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1¾ cups cooked, shredded chicken breast approx. 2 small breasts
8 ounces cream cheese softened (room temp.)
½ cup shredded cheddar cheese
½ cup shredded jack cheese
4.5 ounces chopped green chiles (canned) = 1 can
¼ teaspoon salt and pepper (each)
¼ teaspoon ground cumin
¼ teaspoon garlic powder
¼ teaspoon onion powder
2 unbaked pie crusts purchased pastry dough or homemade
1 large egg lightly beaten

US Customary - Metric

Instructions

Preheat oven to 425℉.
Place chicken, cream cheese, green chiles, cheddar cheese, jack cheese and spices in a large bowl. Stir well until combined.
Roll out and/ or lay pie crust dough on a lightly floured surface. Cut 5" circles out of the dough, cutting 12 circles out (re-rolling scraps as necessary).
Place pastry rounds on ungreased cookie sheets, leaving space between each. Spoon 2 T. of filling on ½ of each circle; DO NOT over fill! Leave filled edge free of filling. Carefully fold the empty side of dough up and over filling until it meets the opposite edge. Use a fork (or fingers) to crimp edges of dough together to seal completely, so filling doesn't escape while baking. Brush dough with beaten egg.
Bake for 15-17 minutes. TIP: Oven temperatures can vary so I recommend checking on them after 14 minutes. When done, crust should be crisp/flaky on the outside and golden brown.
Remove pan(s) from oven; transfer hand pies to a wire rack. Let cool 1-2 minutes, then serve and enjoy.

Nutrition Facts

Chicken Suizas Hand Pies

Amount Per Serving (1 hand pie)

Calories 109 Calories from Fat 63

% Daily Value*

Fat 7g11%

Saturated Fat 4g25%

Trans Fat 0.004g

Polyunsaturated Fat 0.4g

Monounsaturated Fat 2g

Cholesterol 49mg16%

Sodium 250mg11%

Potassium 155mg4%

Carbohydrates 2g1%

Fiber 0.2g1%

Sugar 1g1%

Protein 9g18%

Vitamin A 231IU5%

Vitamin C 4mg5%

Calcium 104mg10%

Iron 0.4mg2%

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

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06
May
2024

Cloverleaf Dinner Rolls

categories: Breads

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Cloverleaf Dinner Rolls are classic “pull apart” yeast rolls shaped like leaves of a clover plant. This delicious recipe makes 2 dozen rolls.

Today I want to share a recipe for cloverleaf dinner rolls I found many years ago in one of my old cooking magazines. They are a classic “pull apart” dinner roll, easily identified by the 3 sections found in each one.

These traditional rolls are called “cloverleaf” because the 3 sections resemble the 3 leaves (or lobes) of a clover plant. Yeast dough is made and shaped into small balls. Muffin tins are filled with three balls each, baked, and the finished butter-topped rolls pull apart easily!

These yeast rolls rise 2 different times, so there is a bit of inactive time involved, but the results are worth it! Cloverleaf dinner rolls are delicious and slightly addicting, especially if you enjoy homemade bread! Here’s how to make them.

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

Make The Bread Dough

Combine one package of active dry yeast, 3 Tablespoons granulated sugar, and 1¼ cups of warm milk (110°F) in a large mixing bowl or the bowl of a stand mixer.

IMPORTANT: The temperature of the milk is very important! If the milk is too hot, it can “kill off” the yeast (and you really do NOT want that to happen).

Stir until combined, then let it rest 4-5 minutes until the mixture develops bubbles on the surface. This indicates the yeast is alive and well. Once bubbly, mix these 3 ingredients together using an electric mixer.

Add ¼ cup softened butter, 1 egg, and 1 teaspoon of salt to the yeast mixture. Mix well, until they have been fully incorporated.

Add 3 cups of all purpose flour to the bowl and continue beating until the “dough” becomes fairly smooth in texture.

Slowly beat in 1 more cup of flour. You will want this mixture to form into a “soft dough”. If necessary, add the remaining ½ cup of flour to do so.

Knead And Let The Dough Rise

Generously sprinkle additional flour on a work surface. Place the “ball of soft dough” on the flour. Sprinkle with a bit more flour on top, then knead the dough for 6-8 minutes, using the palm of your hand.

Rotate the dough often, and sprinkle with a small amount more flour if necessary, to prevent sticking. Shape the dough into a ball.

TIP: If you have a stand mixer, you can attach the dough hook to knead the bread dough by machine, if desired.

Spray a large bowl with non-stick baking spray. Place the dough ball in the bowl, then turn it over to also grease the top of the dough.

Cover the bowl with plastic wrap, then a dish towel. Set the bowl in a warm place (free of drafts) and let the dough rise until it has doubled in size (about an hour).

Shape The Cloverleaf Rolls

When the dough has doubled in size, use your fist and punch the dough down. Divide the dough in HALF, then divide each half piece of dough into 36 pieces.

You should end up with 72 pieces, as close to the same size as possible. If you have a food scale, it is helpful to weigh the dough pieces.

IMPORTANT: You need two stand sized muffin pans for the entire recipe. If you only have one, keep the second half of the dough wrapped tightly while you bake the first batch (then repeat process).

Roll each piece of dough between your palms to form a ball. Set the dough balls on a piece of parchment paper, wax paper or foil after you form them. Spray muffin cups with baking spray, then place THREE balls into each muffin cup.

Second Rise

Cover the dough, and let rise again until doubled (approx. 30 minutes). Brush the top of the rolls generously with melted butter and preheat your oven to 375°F.

Bake The Cloverleaf Dinner Rolls

Bake the cloverleaf dinner rolls at 375°F. for 15-18 minutes. When done, they should be golden brown in color and cooked through.

Let the rolls rest for a minute in the pan, then remove them out of the muffin pan onto a wire rack to cool slightly.

Serve the cloverleaf dinner rolls warm, with butter, honey and/or jam. They are a wonderful addition to any main dish!

The rolls easily pull apart into 3 pieces, are light and fluffy on the inside, and are dangerously good! I’m confident you’re going to like them.

I hope you have the opportunity to make cloverleaf dinner rolls, especially if you’ve never made them before. They’re delicious, and I trust you’ll enjoy them as much as our family does.

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

Looking For More Recipes For BREAD ROLLS?

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

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Original recipe source: “Taste of Home” magazine, Aug./Sept/ 1998 edition, pages 35-36, by Reiman Publications

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Cloverleaf Dinner Rolls

Prep Time

30 mins

Cook Time

15 mins

Dough Rising Time (total- inactive)

1 hr 30 mins

Total Time

2 hrs 15 mins

Cloverleaf Dinner Rolls are classic "pull apart" yeast rolls shaped like leaves of a clover plant. This delicious recipe makes 2 dozen rolls.

Category: Bread

Cuisine: All Cuisines

Keyword: cloverleaf dinner rolls

Servings: 24 rolls

Calories Per Serving: 126 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

2¼ teaspoons active yeast = 1 envelope
3 Tablespoons granulated sugar
1¼ cups warm milk (110℉.)
¼ cup butter (softened) = ½ stick
1 large egg
1 teaspoon salt
4½ cups all purpose flour + extra, if needed to prevent sticking
2 Tablespoons melted butter or more (as needed), to brush on rolls

US Customary - Metric

Instructions

Place yeast, sugar, and warm milk (110°F) in a large bowl or bowl of a stand mixer. Stir to combine. IMPORTANT: If milk is too hot, it can "kill" the yeast. Stir until combined; let rest 4-5 minutes until bubbles form (indicating yeast is alive).
Add soft butter, egg, and salt to yeast mixture. Mix well, until fully incorporated.
Add 3 cups flour; continue beating until "dough" is smooth in texture. Slowly beat in 1 more cup of flour. You want to form a "soft dough". Add remaining ½ cup of flour, if necessary.
Generously sprinkle additional flour on a work surface. Place "ball of soft dough" on the flour. Lightly sprinkle more flour on top, then knead the dough for 6-8 minutes, using the palm of your hand. Rotate dough often; sprinkle with more flour (if necessary), to prevent sticking. Shape dough into a ball. TIP: If you have a stand mixer, attach dough hook to knead dough by machine, if desired.
Grease a large bowl with non-stick baking spray. Add dough; turn it over to grease the top of the dough. Cover bowl with plastic wrap, then a dish towel. Set bowl in a warm place; let dough rise until doubled in size (about 1 hour).
Once doubled in size, use your fist to punch down the dough. Divide dough in HALF, then divide each half into 36 equal-sized pieces (72 total). TIP: If you have a food scale, it helps to weigh the pieces. **SEE NOTE SECTION BELOW!
Roll each piece between palms to form a 1" ball. Set dough balls on parchment paper. Grease muffin cups; place 3 balls in each muffin cup.
Cover muffin pan; let dough rise again until doubled (approx. 30 minutes). After rising, brush tops of rolls generously with melted butter.
Bake at 375°F. for 15-18 minutes. When done, rolls should be golden brown in color and cooked through. Let rolls rest for 1 minute, then transfer them out of the pan to a wire rack to cool slightly. Serve warm, and enjoy!

Recipe Notes

IMPORTANT: You need 2 standard muffin pans for this recipe. If you only have 1, keep the second half of the dough wrapped tightly while you shape and bake the first batch.

Nutrition Facts

Cloverleaf Dinner Rolls

Amount Per Serving (1 roll)

Calories 126 Calories from Fat 27

% Daily Value*

Fat 3g5%

Saturated Fat 2g13%

Trans Fat 0.1g

Polyunsaturated Fat 0.2g

Monounsaturated Fat 1g

Cholesterol 16mg5%

Sodium 128mg6%

Potassium 51mg1%

Carbohydrates 20g7%

Fiber 1g4%

Sugar 2g2%

Protein 3g6%

Vitamin A 124IU2%

Vitamin C 0.001mg0%

Calcium 21mg2%

Iron 1mg6%

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

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02
May
2024

Slow Cooker Veggie Curry

categories: Main Dishes, Meatless Meals, Slow Cooker Recipes, Vegetable Dishes

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Slow Cooker Veggie Curry is a meatless dish (with 7 veggies) cooked in a coconut/curry sauce. Serve with rice for a delicious, filling meal.

Are you trying to eat more vegetables this year or are you looking for a new meatless dish with lots of flavor? Well today I want to share a recipe for vegetable curry that is cooked in a slow cooker.

I originally saw the recipe in a monthly mailer that came through the mail to our home, and thought it sounded good. I only made a couple minor changes to suit our taste, and now we love this dish!

Honestly this is such an EASY meal to make. The “hardest” part (if you want to call it that) is chopping and slicing the veggies. There’s seven different vegetables in this dish (2 are from cans), so if you can handle that little bit of prep, you’re good to go!

After the veggies are prepped, the rest of the ingredients are combined with them in a slow cooker. The veggie curry cooks on LOW for 4 hours, and then it’s ready to be served (with rice). That’s it – you can paint your home, watch a movie, or crochet a keepsake quilt while it’s cooking (ha ha).

I am not a vegetarian, but I LOVE this vegetable-based main dish. It’s easy to make, so that’s a win-win in my book. Here’s how to make slow cooker veggie curry.

Prep Veggies For Crockpot

You will use cauliflower, canned green beans, sweet potato, red onion, tomato, canned garbanzo beans (chickpeas), and shredded carrots for this veggie curry.

Almost all of the prep work for this dish is simply chopping, slicing and shredding the vegetables! Toss them into your slow cooker after you prep each one.

Even though this is a meatless dish, the addition of the garbanzo beans add a nice dose of plant-based protein, which is wonderful news!

Once the veggies have been added to the slow cooker, add one can of coconut milk and 3 cups of vegetable broth. TIP: Stir the thick coconut milk IN THE CAN before adding it to the slow cooker.

NOTE: If you use vegetable broth in the curry sauce, this dish is entirely vegetarian. However, if that’s not an issue (or it’s more convenient), you can substitute 3 cups of chicken broth.

Build The Sauce

Now it’s time to add the seasonings which give the slow cooker veggie curry GREAT flavor! Add curry powder, ground turmeric, salt and pepper to the slow cooker.

Stir all the ingredients together very well in the slow cooker. The coconut milk, broth and spices will combine to form a creamy, mildly spiced curry sauce.

Time To Let It Cook!

Lock the lid in place, and cook the slow cooker veggie curry for 4 hours on LOW HEAT. This will cook it low and slow, so the vegetables become tender and well-seasoned with the curry sauce.

When it is finished cooking, open the lid and give everything a stir. The sauce will have become golden in color and the veggies should be really hot and fork-tender.

Serve The Slow Cooker Veggie Curry

I totally recommend serving this veggie curry with cooked rice (white or brown). For each serving, pack cooked rice into a half cup measuring cup, then carefully turn it over in the middle of an individual serving bowl. This forms a mound of rice in the center of each bowl.

Use a slotted spoon to remove veggies from the slow cooker and arrange them around each mound of rice in the bowls. Spoon curry sauce over the veggies in each bowl, so there’s plenty of sauce to enjoy.

Garnish the rice with fresh cilantro for a nice pop of added color! Serve hot, and enjoy this delicious meal.

I really hope you give this recipe a try because it tastes wonderful, and with the added rice it is a filling main dish I believe you’ll enjoy.

The leftovers can be stored for several days in an airtight container in the refrigerator. Any leftovers can also be easily reheated in a microwave.

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

Looking For More Recipes For MEATLESS MEALS?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have some wonderfully delicious MEATLESS meals you might enjoy, including:

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Original source: Chef John, via Kroger’s monthly mailer “mymagazine” (January edition-cut out the recipe-year unknown)

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0 from 0 votes

Slow Cooker Veggie Curry

Prep Time

15 mins

Cook Time

4 hrs

Total Time

4 hrs 15 mins

Slow Cooker Veggie Curry is a meatless dish (with 7 veggies) cooked in a coconut/curry sauce. Serve with rice for a delicious, filling meal.

Category: Entree, Main Dish

Cuisine: All Cuisines

Keyword: slow cooker, veggie curry

Servings: 4 servings

Calories Per Serving: 324 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1 head cauliflower cut in florets
14 ounces canned garbanzo beans (chickpeas) =1 can, drained/rinsed
14.5 ounces green beans (canned) = 1 can, drained
1 medium sweet potato peeled, chopped in 1" pieces
1 medium red onion cut in half, sliced thin
1 medium tomato diced
½ cup shredded carrot
3 cups low sodium vegetable broth use chicken broth if desired
13.5 ounces light coconut milk (canned) use full fat if desired
1½ teaspoons curry powder
1½ teaspoons turmeric
1 teaspoon salt
1 teaspoon black pepper
fresh cilantro (for garnish-optional)

To serve: fresh cilantro and steamed rice (optional, but good!)

US Customary - Metric

Instructions

Prep all 7 veggies and place them into a slow cooker.
Add coconut milk and vegetable broth. TIP: Stir the thick coconut milk IN THE CAN before adding it to the slow cooker.
Add curry powder, turmeric, salt and pepper. Stir all ingredients together very well. The coconut milk, broth and spices will form a creamy curry sauce.
Lock lid in place; cook 4 hours on LOW HEAT. Stir once, halfway through the cooking time (if it is convenient for you to do so). When done, remove lid and give everything another good stir. Sauce will be golden in color and veggies should be tender.
Serve with a side of rice, and garnish with a sprig of cilantro, if desired. (see blog post for suggested presentation). Enjoy!

Recipe Notes

NOTE: The caloric calculation does not include the rice.

Nutrition Facts

Slow Cooker Veggie Curry

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

Calories 324 Calories from Fat 81

% Daily Value*

Fat 9g14%

Saturated Fat 7g44%

Polyunsaturated Fat 1g

Monounsaturated Fat 1g

Sodium 1032mg45%

Potassium 1181mg34%

Carbohydrates 51g17%

Fiber 14g58%

Sugar 12g13%

Protein 12g24%

Vitamin A 11679IU234%

Vitamin C 91mg110%

Calcium 144mg14%

Iron 4mg22%

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

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30
Apr
2024

Lemon Coconut Loaf

categories: Breads

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Easy to make Lemon Coconut Loaf is a delicious, full-sized bread loaf full of lemon flavor and shredded coconut, topped with a sweet glaze.

Today I want to share a recipe I found many years ago in an old cooking magazine I subscribed to. The recipe is for a sweet lemon bread loaf and it is super easy to make! If you enjoy fresh lemon flavor and shredded coconut, I’m confident you’ll enjoy this treat!

The bread is flavored with lemon juice and finely grated lemon zest (peel). The sweet lemon glaze on top of the bread adds even more citrus flavor, so it’s a win-win!

I know I’ve said it before but honestly, this is a recipe that is easy to prepare (10 minutes prep), and then into the oven it goes for an hour. That’s it… and it’s really delicious! Here’s how to make a lemon coconut loaf.

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

Make The Batter

Before mixing the batter, preheat your oven to 350°F. The batter comes together very quickly, so you want your oven to be ready when you’re ready to bake the bread.

Mix softened butter, granulated sugar and fresh lemon juice using an electric mixer until it becomes creamy and smooth.

Once mixed, add two eggs, ONE AT A TIME, and mix the batter very well after adding each one. The batter should be nice and creamy once combined.

Add The Dry Ingredients

In a separate mixing bowl, whisk together all purpose flour, baking powder and salt until combined. These are your “dry ingredients”.

Now add the dry ingredients (and some milk) to the batter a little at at time, alternating between the flour mixture and the milk. Beat well with the mixer while adding these ingredients to the batter.

Add lemon zest (finely grated peel) and shredded coconut to the batter and STIR them in, until they are fully incorporated.

Time To Bake The Lemon Coconut Loaf

Grease or spray the bottom and sides of an 8″ x 4″ loaf pan. Pour the batter into the pan, and spread it evenly to distribute.

Bake the bread at 350°F. for approximately 60-65 minutes. Oven temperatures can vary quite a bit, so I recommend checking it at 55 minutes. In our oven, this loaf typically takes about 58-60 minutes until finished, but your time may vary slightly.

To check to see if it is done, insert a toothpick into the top/middle of the loaf. If the toothpick comes out free of batter, it should be done. The loaf should also be a beautiful golden brown color on top!

Transfer the loaf pan out of the oven and onto a wire rack to cool (bread still in loaf pan).

Make The Lemon Glaze

While the loaf cools slightly, prepare the lemon glaze by combining powdered sugar and fresh lemon juice in a small bowl until fully combined and lump-free.

After the bread has cooled for 10 minutes, carefully transfer the loaf out of the pan and place it on wax paper or parchment paper.

Use a skewer or toothpick to poke small holes all over the top of the lemon coconut loaf. Use a pastry brush to brush the lemon glaze all across the surface of the bread. The small holes allow some of the glaze to penetrate the loaf, for even more flavor!

Time For A Slice Of Lemon Coconut Bread

Once the glaze on top of the bread has firmed up and the bread is at room temperature, it’s ready to be sliced and then gobbled up.

Cut the bread into 1″ slices. The loaf should yield about 8 slices in total. Serve and enjoy this delicious lemon-flavored bread with a great cup of coffee or tea.

I hope you have the chance to make this lemon coconut loaf, and trust you’ll enjoy it as much as I do! Honestly, it’s really simple to make, and it’s “dangerously convenient” to have around for a quick breakfast or afternoon snack!

Leftover bread can be wrapped well with plastic wrap and stored on the counter for up to 3-4 days. This bread also freezes well, if wrapped well and stored in an airtight freezer bag or container.

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

Looking For More Recipes For SWEET BREAD LOAVES?

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, sweet bread recipes to choose from, including:

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Original recipe source: “Taste of Home Quick Cooking” magazine, May/June 1995 edition, page 49, Reiman Publications, Inc.

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0 from 0 votes

Lemon Coconut Loaf

Prep Time

10 mins

Cook Time

1 hr

Total Time

1 hr 10 mins

Easy to make Lemon Coconut Loaf is a delicious, full-sized bread loaf full of lemon flavor and shredded coconut, topped with a sweet glaze.

Category: Bread, Bread/Breakfast

Cuisine: American

Keyword: lemon coconut loaf

Servings: 8 slices

Calories Per Serving: 338 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For Batter:

½ cup butter, softened =1 stick
1 cup granulated sugar
4½ teaspoons fresh lemon juice **See NOTE below**
2 large eggs
1½ cups all purpose flour
1 teaspoon baking powder
¼ teaspoon salt
½ cup milk
¼ cup shredded coconut
1½ teaspoons lemon zest = finely grated lemon peel

For Lemon Glaze:

¼ cup powdered sugar
2 Tablespoons fresh lemon juice

US Customary - Metric

Instructions

Preheat oven to 350°F. Grease or spray bottom/sides of an 8" x 4" loaf pan.
Beat butter, sugar and lemon juice (using electric mixer) until creamy and smooth. Add eggs, ONE AT A TIME, mixing batter well after adding each egg.
In separate bowl whisk flour, baking powder and salt until combined. Add this mixture and the milk to the wet batter a little at at time, alternating between flour mixture and milk. Beat well while adding. STIR lemon zest and coconut into batter until incorporated. Pour batter in prepared pan; spread evenly to distribute.
Bake bread at 350°F. for 60-65 minutes. Oven temperatures can vary, so I recommend checking it at 55 minutes. Loaf should be golden brown. Insert a toothpick into top/middle of the loaf. If toothpick comes out batter-free it should be done. Transfer pan to a wire rack to cool. After bread cools 10 minutes, transfer loaf out of the pan onto wax or parchment paper.
Make lemon glaze while loaf cools. In a small bowl, stir powdered sugar and lemon juice until combined and lump-free. Use a skewer or toothpick to poke small holes over the top surface of the loaf. Use a pastry brush to brush all the glaze over top of the bread while it is still hot.
Once glaze firms up and bread is room temperature, cut loaf into 1" slices. The loaf should yield 8 slices. Serve, and enjoy!

Recipe Notes

NOTE: **TIP: Finely grate the lemon zest (yellow part of the peel only) BEFORE getting the juice from the lemon.**
The caloric calculation for the recipe was made using low-fat 1% milk.

Nutrition Facts

Lemon Coconut Loaf

Amount Per Serving (1 slice (1/8 of total))

Calories 338 Calories from Fat 126

% Daily Value*

Fat 14g22%

Saturated Fat 9g56%

Trans Fat 0.5g

Polyunsaturated Fat 1g

Monounsaturated Fat 4g

Cholesterol 78mg26%

Sodium 196mg9%

Potassium 137mg4%

Carbohydrates 49g16%

Fiber 1g4%

Sugar 31g34%

Protein 5g10%

Vitamin A 452IU9%

Vitamin C 3mg4%

Calcium 56mg6%

Iron 1mg6%

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

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26
Apr
2024

Cauliflower Broccoli Casserole

categories: Vegetable Dishes

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Looking for an easy side dish? Try Cauliflower Broccoli Casserole, with browned butter, onions, and cheddar cheese. It’s yummy and serves 8!

Over 40 years ago, a dear friend of mine gave me her recipe for a broccoli casserole which is absolutely delicious. Over time I’ve tinkered with her recipe and adapted it by changing some of the original ingredients (and adding some, too).

This new recipe for cauliflower broccoli casserole is the one I am sharing with you today. It is really simple to make, tastes wonderful and serves 8. It also stores well for several days in the fridge for leftovers!

I really hope you enjoy this side dish, and appreciate how truly easy it is to prepare, because you will use frozen broccoli and cauliflower florets for convenience of preparation! Here’s how to make this delicious vegetable casserole.

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

Prepare The Vegetables

For this recipe you will need one 12 oz. bag of frozen broccoli florets and a 12 oz. bag of frozen cauliflower florets. Using frozen veggies is a great time saver because the veggies are already cut in bite sized pieces!

Pour the contents of both bags into 2 cups of boiling water, and cook them for 6-7 minutes. When they have finished cooking, drain them well and set them aside until later.

Now it’s time to cook the onions. Melt a stick of butter (½ cup) in a skillet, until the butter begins to get foamy and browns slightly.

Add the chopped onions and cook, stirring occasionally, for 3-4 minutes until the onions begin to brown slightly and become tender. Remove the skillet from the heat.

Time To Make The Cauliflower Broccoli Casserole

Mix two beaten eggs and mayonnaise in a small bowl until they are well combined (I use a fork to do this). Pour this mixture into a large mixing bowl.

Add the cooked cauliflower and broccoli, butter and onions, cream of mushroom soup, curry powder, salt, pepper and grated cheddar cheese to the egg mixture.

Stir all the ingredients together until everything is completely combined and covered with the “sauce”.

Spray or grease a 7½” x11″ baking dish OR a 9″ x 13″ baking dish on the bottom and sides. Transfer the cauliflower broccoli casserole mixture into the baking pan, and spread to evenly distribute it in the dish.

Time To Bake The Cauliflower Broccoli Casserole

Sprinkle the top of the casserole with bread crumbs. Bake the casserole (uncovered) in a preheated 375°F. oven (on a middle rack) for 25-28 minutes.

When it’s done, the cauliflower broccoli casserole should be bubbling around the edges, and the top should be golden brown.

Transfer the baking dish to a wire rack. Let the casserole cool for 2-3 minutes before dipping it out of the dish and serving.

Time To Enjoy This Veggie Casserole

This veggie casserole can easily be served as a side dish for a variety of main dishes. After scooping it up and out of the baking dish, it may not look like a million dollar dish, but trust me… it is DELICIOUS!

We enjoyed it this time paired with baked chicken thighs and legs, along with homemade cloverleaf dinner rolls (with honey) on the side. YUM!

I hope you have the opportunity to try this delicious vegetable casserole. Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. They can be easily reheated in the microwave and enjoyed with another meal.

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

Looking For More VEGETABLE Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have LOTS of delicious veggie recipes you might enjoy, including:

Want More Recipes? Get My FREE Newsletter!

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

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

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

Recipe adapted from : Elnora Hall

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0 from 0 votes

Cauliflower Broccoli Casserole

Prep Time

15 mins

Cook Time

25 mins

Total Time

40 mins

Looking for an easy side dish? Try Cauliflower Broccoli Casserole, with browned butter, onions, and cheddar cheese. It's yummy and serves 8!

Category: Vegetable Dish

Cuisine: American

Keyword: cauliflower broccoli caserole

Servings: 8

Calories Per Serving: 248 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

12 ounces frozen cauliflower florets =1 bag
12 ounces frozen broccoli florets = 1 bag
½ cup butter = 1 stick
1 medium yellow onion chopped
2 large eggs lightly beaten
¼ cup light mayonnaise
10.5 ounces cream of mushroom soup = 1 can
1 cup grated cheddar cheese medium or sharp
½ teaspoon curry powder
½ teaspoon salt
¼ teaspoon black pepper

US Customary - Metric

Instructions

Preheat oven to 375°F. Spray or grease a 7½" x11" baking dish OR a 9" x 13" baking dish on the bottom and sides.
Place frozen cauliflower and broccoli in 2 cups of boiling water in a pan; cook for 6-7 minutes. Drain well; set aside.
Melt butter in a skillet, until foamy/slightly browned. Add onions; cook, stirring often for 3-4 minutes until tender. Remove from heat.
Mix eggs and mayonnaise in a large bowl until well combined. Add cauliflower and broccoli, butter/onions, mushroom soup, curry powder, salt, pepper and cheese. Stir until combined; transfer to baking dish. Sprinkle with bread crumbs.
Bake uncovered at 375°F. for 25-28 minutes on a middle rack. When done, it should be bubbly around edges and golden brown on top. Transfer baking dish to a wire rack; let cool 2-3 minutes before serving.

Nutrition Facts

Cauliflower Broccoli Casserole

Amount Per Serving (1 (1/8 of total))

Calories 248 Calories from Fat 180

% Daily Value*

Fat 20g31%

Saturated Fat 11g69%

Trans Fat 0.5g

Polyunsaturated Fat 2g

Monounsaturated Fat 5g

Cholesterol 94mg31%

Sodium 696mg30%

Potassium 365mg10%

Carbohydrates 9g3%

Fiber 2g8%

Sugar 2g2%

Protein 9g18%

Vitamin A 835IU17%

Vitamin C 59mg72%

Calcium 146mg15%

Iron 1mg6%

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

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22
Apr
2024

Batter-Fried Rockfish

categories: Main Dishes, Seafood

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Batter-Fried Rockfish for two is a simple, yet delicious dish! Fresh rockfish fillets are coated with beer batter, then cooked until crispy!

Over the past several years, my husband and I have tried to eat more seafood, especially when we can find it on sale! Today I want to share a simple recipe for batter-fried rockfish.

I try to keep this mild-flavored fish in our freezer, because it is so versatile and can be grilled, fried, baked, used in chowders and it even makes great fish tacos!

My Inspiration For This Recipe

Our family was very fortunate to be able to cruise the British Isles last summer, and my husband and I loved sampling the beer-battered fish we found everywhere in England, Scotland and Ireland! The photos below were from meals we enjoyed in England and Scotland.

The fish and chips there are typically made using cod or haddock and they taste amazing, so I thought “why not try to make it using rockfish?”

I’ve previously posted a recipe for beer battered fish and chips and really liked the batter used. Because I really wanted to make a seafood recipe using rockfish, I tried it, and guess what? Rockfish fillets are wonderful prepared in this way (beer-battered and fried), as well!

Okay… But What Is Rockfish?

Rockfish is also known as red snapper, striped bass, or Rock Cod throughout North America. It is a mild-flavored fish typically found in the Pacific Ocean off the northern coast.

Rockfish is also a great source of lean protein, because a serving of 5 ounces provides almost 2/3 of the daily protein requirements for adults. It’s also very low calorie, which is awesome!

Over the years I’ve cooked rockfish many different ways, and we have enjoyed them all. Here’s how to make THIS recipe for batter-fried rockfish.

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

Prepare The Rockfish

This recipe is tailored to create two servings of batter-fried rockfish. You will need two rockfish fillets (no skin), about 5 ounces each.

Pat the pieces of rockfish dry with paper towels to remove any excess moisture. Set aside.

Make The Batter For The Fish

In a medium sized bowl, whisk flour, baking powder, milk, beer (or club soda) and olive oil together until combined and lump-free. This batter will be the consistency of slightly thinned yogurt. Set aside.

Combine flour, salt and pepper together on a large dinner plate. These dry ingredients will be used as part of the battering process. Place the plate on the kitchen counter, then put the wet batter mixture right next to it.

You need the plate and bowl close together, because you will be dipping fish fillets in each one, and don’t want to “drip” all over the kitchen!

Time To Batter The Rockfish

Dip the fish fillets, one at a time into the flour mixture on the plate. Turn to coat all sides with the seasoned flour, then shake off any excess flour.

Place the fish on a piece of wax paper or baking sheet, and then repeat the process with the other fillet.

Now dip each piece of floured fish in the wet batter, one at a time and turn, to fully coat the fish with the wet batter. Let any of the excess liquid drip back into the bowl.

Immediately roll this piece of fish back in the flour mixture, and set back on the baking sheet (or wax paper). Repeat this with the other fillet. Once they have been coated with flour/wet batter/flour, they’re ready to be fried.

Fry The Battered Rockfish

Heat oil (about an inch deep) in an electric skillet or large skillet on Medium-High heat until it is very hot (but not smoking!).

Check the temp with a digital food thermometer if you have one. The oil temperature should be right at 350°F. for best frying temperature.

Place each of the batter-coated fillets into the hot oil. The oil should bubble and sizzle when you add them. Be very careful when adding the fish to the oil, because it is very HOT!

TIP: If you are making a larger quantity, be sure to not overcrowd the fillets in the skillet. You may need to cook the fish in batches for the best results.

Cook the fish without disturbing them for 4 minutes, and then carefully turn the rockfish over to the other side.

Continue cooking for another 3-4 minutes, or until fully cooked through. NOTE: The cooking time may vary slightly depending on the thickness of the fish fillets you are using.

When done, the fish should be cooked all the way through and be golden brown and crispy on both sides.

Drain And Serve The Batter-Fried Rockfish

Transfer the batter-fried rockfish to paper towels, to help absorb any excess oil remaining on the outside of the fish.

Serve the batter-fried rockfish immediately with your favorite side dishes and enjoy this crispy dish. Add a slice of lemon to each piece of fish, to squeeze the juice on top, if desired!

The fish can also be served with tartar sauce and/or malt vinegar on the side, for added flavor, to suit your taste. Enjoy!

I hope you enjoy this meal for two, and trust you’ll enjoy the batter-fried rockfish as much as we do! In reality, it’s such a simple recipe, but it is really quite delicious.

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

Looking For More ROCKFISH Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have a great variety of delicious rockfish recipes for you to choose from, including:

Want More Recipes? Get My FREE Newsletter!

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

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

Find Me On Social Media:

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

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Batter-Fried Rockfish

Prep Time

10 mins

Cook Time

8 mins

Total Time

18 mins

Batter-Fried Rockfish for two is a simple, yet delicious dish! Fresh rockfish fillets are coated with beer batter, then cooked until crispy!

Category: Main Dish, Seafood

Cuisine: American

Keyword: batter-fried rockfish

Servings: 2

Calories Per Serving: 382 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

10 ounces rockfish fillets = 2 fillets, about 5 oz. each

For Dry Ingredients:

½ cup all purpose flour
½ teaspoon salt
½ teaspoon pepper

For Wet Batter:

½ cup all purpose flour
¾ teaspoon baking powder
4 Tablespoons beer (can substitute club soda)
3½ Tablespoons low-fat milk (1%)
¼ teaspoon extra virgin olive oil
vegetable oil for frying about 1" deep in skillet

US Customary - Metric

Instructions

Pat rockfish fillets dry with paper towels to remove excess moisture. Set aside.
Whisk flour, baking powder, milk, beer (or club soda), olive oil in medium bowl until combined/lump-free. Batter will be consistency of thin yogurt. Set aside.
Combine then spread flour, salt and pepper on large dinner plate. Set plate on kitchen counter, with bowl of wet batter mixture next to it.
Dip fish fillets (1 at a time) into the flour mixture on plate. Turn to coat all sides. Place fish on wax paper or baking sheet; repeat with other fillet.
Dip floured fillets in wet batter in bowl (1 at a time). Turn to fully coat all sides. Let any excess batter drip back into the bowl. Immediately roll battered fillet back in flour mixture then put back on baking sheet (or wax paper). Repeat with other fillet. Once coated with flour/wet batter/flour, they're ready to be fried.
Heat oil (1" deep) in an electric skillet (350℉) or a large skillet on Medium-High until very hot (but not smoking). Check oil temp with food thermometer. Oil temp. should be 350°F. for best frying conditions. Place batter-coated fillets into hot oil. Oil should bubble/sizzle when fish is added (it's HOT!).
Cook fish (without disturbing) for 4 minutes; carefully flip fillet to the other side. Continue cooking another 3-4 minutes, or until fully cooked through. NOTE: Cooking time may vary slightly depending on thickness of fillets you use. When done, fish should be cooked all the way through and golden brown on all sides.
Drain fish on paper towels, then serve immediately with lemon slices, tartar sauce and/or malt vinegar on the side, if desired. Enjoy!

Recipe Notes

NOTE: The oil used to fry the fish in is not calculated in the caloric calculation, because the amount used may vary depending on the size skillet used.

Nutrition Facts

Batter-Fried Rockfish

Amount Per Serving (1 five oz. fillet)

Calories 382 Calories from Fat 27

% Daily Value*

Fat 3g5%

Saturated Fat 1g6%

Trans Fat 0.03g

Polyunsaturated Fat 1g

Monounsaturated Fat 1g

Cholesterol 72mg24%

Sodium 700mg30%

Potassium 820mg23%

Carbohydrates 51g17%

Fiber 2g8%

Sugar 2g2%

Protein 33g66%

Vitamin A 75IU2%

Calcium 131mg13%

Iron 4mg22%

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

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