Category Archives: Main Dish

Prosciutto-Wrapped Chicken Breasts

Posted by deliciousonadollar in Main Dish and tagged with , , , ,
Prosciutto-wrapped chicken breasts.

Prosciutto-wrapped chicken breasts.

It seems we can never get enough recipes for chicken dishes.  Chicken breasts are the most popular cut of chicken on the market, but because there is little to no fat on chicken breasts, you must be watchful when cooking them or they will be dry.  This is a recurring problem especially when cooking in dry heat, baked for instance.  That’s why when I saw this recipe I was eager to try it, because of the prosciutto that is used to wrap the chicken.

This recipe dresses up boneless chicken breasts by topping them with thinly sliced tomatoes, basil, prosciutto, and melted cheese.  Prosciutto is a very thin cut of Italian ham, that can be cooked crisp like bacon.  When used to wrap a piece of chicken breast, it bathes the meat with its juicy saltiness, and keeps the chicken moist.  The added tomato slices add to that juiciness, basil contributes fresh flavor with melted cheese on top.  Well, what I can I say about melted cheese that I haven’t already said a million times.  You know what I mean, and I know you love it as much as I do!!!

YUM!

YUM!

This is such an easy, satisfying entree.  The combination of flavors seemed just right.  It can be served with a side of pasta with marinara sauce and a tossed salad, or as I have done, with a veggie casserole, and some pasta with marinara sauce.

PROSCIUTTO-WRAPPED CHICKEN BREASTS

Servings:   4

Ingredients:

3 large pieces of chicken, so I cut 2 of them in half.

3 large pieces of chicken, so I cut 2 of them in half.

  • 4  boneless, skinless, chicken breasts halves (about 1 pound) My package of chicken contained 3 large chicken breasts, so I cut 2 of them in half for this dish.
  • 1/4 cup flour
  • 1 tsp. salt
  • 1/2 tsp. garlic powder
  • freshly ground black pepper
  • 2 Tbsp. olive oil
  • 4  thin slices prosciutto
  • 8  large basil leaves
  • 2  plum tomatoes, very thinly sliced
  • 4  thin slices Asiago ( or provolone or mozzarella ) cheese  ( I used provolone.)

Preparation:

1.  Preheat the oven to 375*F.  Prepare a shallow baking dish – large enough to hold the chicken in a single layer–with non-stick spray.

2.  Combine the flour, salt, garlic powder and a few grinds of black pepper in a shallow dish.  Lightly dredge the chicken in the mixture.  Shake off the excess and set aside.

3.  Heat the olive oil in a large skillet over medium heat.  Add the chicken in a single layer and cook until light golden brown and just cooked through, 2 – 3 minutes per side (don’t over cook).  Remove from the heat.

4.  Separate the slices of prosciutto and lay them out on a flat surface.  Center a piece of chicken crosswise over each slice.  Arrange several slices of tomato on each chicken breast, then add 2 basil leaves.  Wrap the ends of the prosciutto up around the chicken and toppings and press gently to seal.

Place tomato slices and basil on top of chicken, then wrap prosciutto over the top.

Place tomato slices and basil on top of chicken, then wrap prosciutto over the top.

5.  Carefully transfer the chicken to the prepared baking dish.  Top each piece of chicken with a thin slice of cheese.

6.  Bake for 7 to 8 minutes, or until the cheese is nicely melted.

Bake till cheese is nicely melted.

Bake till cheese is nicely melted.

Remove and serve with side dishes as desired.

Served with pasta and a vegetable casserole.

Served with pasta and a vegetable casserole.

Note:  For best results, choose relatively small chicken breasts and be sure that you don’t overcook them initially because the extra time in the oven could make them a little dry.

For the cheese:  Asiago is the favored choice for this dish because its tangy flavor complements the saltiness of the prosciutto very nicely, but don’t hesitate to substitute  with mozzarella or provolone.

SOURCE:  My Gourmet Connection

Shrimp and Grits

Posted by deliciousonadollar in Main Dish and tagged with , , , , , , ,
Shrimp and Grits

Shrimp and Grits

Here in the Northeast where I live, grits are not a regular staple of our diet, but when I travel South I always make it a point of having some, because I have grown to like them as a breakfast item with a little syrup and butter on them.  Serving them as part of my main meal is new to me.  However, since I had visitors from North Carolina, I decided to try to cook them a “real Southern meal”, and I had come across this recipe for grits served with nicely seasoned shrimp in a gravy to spoon over them.  Let me tell you right at the start that this was a big success, so I am very happy that I was adventurous enough to try this recipe.

Shrimp in gravy in a serving bowl.

Shrimp in gravy

In the detailed recipe below, I caution you not to use quick or instant grits.  They become very bland, and the texture is suspiciously like cream of wheat cereal–in my mind this is not a good thing!!!   The grits you want to use are stone ground.  They have a lot of texture and that makes all the difference.   The other key to success is to season the shrimp liberally with Old Bay and hot sauce, so they are very spicy.  If this is a problem for anyone ( me, for instance),  go light on the hot sauce, and serve more on the side for those who want to add more.  Although this was my first time making this dish, I know for sure it won’t be the last.  My guests and Mr. D. really liked it, and so did I.

Although I haven’t done this yet, I plan to use up the left over grits for breakfast, rewarmed in a skillet with a little butter to crisp up the edges.  Then serve with a fried or poached egg on top and some nice smoky bacon. OOOOOW, can’t wait for breakfast.  😀

SHRIMP AND GRITS

Yield:   4 servings

Season the shrimp with Old Bay, lemon juice and hot sauce. (pretend you see it.)

Season the shrimp with Old Bay, lemon juice and hot sauce. (pretend you see it.)

Ingredients:

  • 1 lb. raw medium-large shrimp, shelled and deveined
  • 1 1/2 tsp. Old Bay seasoning
  • juice of 1 lemon
  • hot sauce, to taste
  • 1 1/2  cups coarse ground corn grits (such as Bob’s Red Mill)  Note: do not use quick grits, they become too pasty.
  • 6 cups water
  • 1 tsp. salt
  • 3 slices bacon, cut into thin strips
  • 1 large, or 2 small cloves garlic
  • 1 small onion, chopped
  • 1/2 cup scallions, sliced
  • 2 Tbsp. flour
  • 1 cup chicken stock
  • 1/2 tsp. salt
  • black pepper, to taste

    Ingredients for the grits.

    Ingredients for the grits.

  • 2 Tbsp. butter
  • 1 can ( 14 oz.) creamed corn
  • 1/2 cup shredded cheddar cheese

Directions:

1.  In a large bowl, combine shrimp, lemon juice, Old Bay seasoning, and a few shakes of hot sauce (to your taste).  Let sit for a few minutes while you start the grits.

2.  Bring the 6 cups salted water to a rolling boil.  Gradually stir in the grits making sure they are well incorporated.  Reduce heat to very low, and simmer for about 15 minutes.  Stir frequently to prevent sticking.  When they are thickened, turn off heat, cover and keep warm.

3.  Meanwhile heat a large skillet over medium-high heat.  Add bacon and cook until crisp.  Remove bacon with a slotted spoon to paper towel to drain.

Cook bacon pieces till crisp.

Cook bacon pieces till crisp.

4.  In the drippings in the skillet, cook chopped onion over medium heat.  When onions become soft, add minced garlic, and cook till softened, about 1 minute more.

5.  Add shrimp and all its seasonings and cook about 3 minutes, turning until all are pink.  Remove contents of skillet to a bowl using a slotted spoon, leaving behind any liquid.

6.  Make gravy:  Stir scallions and 2 Tbsp. flour into skillet, stirring to make a paste,

Add flour to pan drippiongs

Add flour to pan drippiongs

slowly add the chicken stock, 1/2 tsp. salt and a little black pepper.  Cook and stir until this is slightly thickened.

Add chicken broth, bacon and scallions.

Add chicken broth, bacon and scallions.

Add the shrimp and bacon pieces back into this mixture,  keep over low heat just to warm through.

7.  Finish grits:  Stir butter,  cheddar cheese and creamed corn into warm grits. Stir to incorporate.  Return to heat if they need to be rewarmed a bit.

Shrimp in gravy in a serving bowl.

Shrimp in gravy in a serving bowl.

This is how I served my grits.

This is how I served my grits.

I served my shrimp and grits with green beans and a salad.

I completed this meal with green beans and a salad.

To serve:  Pour grits onto a platter or individual bowls.  Top with shrimp mixture.  Serve with additional hot sauce on the side.

SOURCE:  Southern Living Magazine

Zucchini Frittata

Posted by deliciousonadollar in Main Dish and tagged with , , , , , , ,
Zucchini Frittata

Zucchini Frittata

Garden fresh zucchini are abundant and delicious right now—everyone’s gardens are overflowing with them.  Pair zucchini with eggs and Asiago cheese, and make a scrumptious frittata that highlights this vegetable’s subtle flavor.

This wonderful recipe lends itself to many variations.  Originally intended for using zucchini, I like to mix yellow squash with the zucchini, to make it more colorful, and nutritious.  Also if you’re counting calories, fat grams or cholesterol,  you can still get the same great results by using an egg substitute .    In place of the Asiago cheese, substitute grated Parmesan for a slightly different flavor.  You can also place a layer of fresh garden tomatoes on top, and this too provides some added color and nutrition.  So mix it up any way you please with what you have on hand, and it will still be successful and delicious.

I love to make frittatas because you can eat them for any meal, and they are so inexpensive to make.  It you have leftovers, they can be tomorrow’s  breakfast or lunch.  Perfect also for meatless meals, gluten free, and low carb diets.

Recipe:  ZUCCHINI FRITTATA

Yield:   4 – 5  servings

Ingredients;

My version uses a mix of yellow and zucchini squash.

My version uses a mix of yellow and zucchini squash.

  • 2 tsp. olive oil
  • 1 medium onion, diced
  • 1  1/2 cups grated zucchini, or combination of zucchini and yellow squash
  • 1/2 tsp. salt,  pepper to taste
  • 4 large eggs
  • 4 egg whites
  • 1/4 cup grated Asiago cheese

Directions:

1.  Preheat the oven to 400*F.

2.   Heat oil in a 10-inch skillet over medium heat.  Stir in onion an cook until slightly golden, about 8 to 10 minutes.  Add zucchini, increase heat to medium-high, season with salt and pepper and cook 2 to 3  minutes or until mixture dries up, stirring frequently.

Saute the vegetables and onion in a little olive oil.

Saute the vegetables and onion in a little olive oil.

3.  In a medium bowl, whisk eggs, egg whites, Asiago, salt and pepper.

4.  Pour the eggs into the skillet, making sure they cover all the vegetables.  (If using tomatoes arrange them on top and season with salt and pepper.)   When the edges begin to set (about 2 minutes) transfer skillet to the oven.  Bake for about 16 to 18 minutes, until frittata is completely cooked.

Pour the egg mixture over the vegetables in the skillet or a casserole.

Pour the egg mixture over the vegetables in the skillet or a casserole.

5.  Remove from the oven and serve hot with tomato wedges or a salad on the side.

Golden with all the melted cheese.

Golden with all the melted cheese.

I made a double recipe here, and baked it in a pyrex casserole, layering in the vegetables first and then pouring the egg mixture over the top.  It looks different because it is not in a skillet.

Cuts nicely and holds its shape.

Cuts nicely and holds its shape.

SOURCE:     Vegetarian Pleasures,  by Jeanne Lemlin

Lobster Rolls

Posted by deliciousonadollar in Main Dish, Quick Meals, Sandwichs and tagged with , , , , , ,
Perfect Lobster Rolls

Perfect Lobster Rolls

A lobster roll is a simple thing;  basically it’s lobster meat stuffed into a warm bun.  The quintessential New England sandwich, it’s the street food of the coast, served in high and low level restaurants, lobster pounds, seafood shacks, supermarkets, gas stations, and home kitchens.  Purists would insist that the “less is more” approach is the only way to prepare it.  Meaning that lobster meat only, either cold with a little mayonnaise to hold the meat together, or warmed in melted butter, and served in a New England-style hot dog bun that has been toasted is the best way to enjoy the sweetness of the lobster meat.

For a lobster roll to be true to it’s classic roots, it should not contain a lot of extra ingredients;  you can bend the lobster-roll rules a little, but you shouldn’t break them.  This recipe, I think, meets the standards for the classic sandwich, with some minimal additions,  and is very tasty indeed.   If you purchase whole lobsters and have them steamed by the fish monger, preparation involves cracking the lobster to retrieve the meat, and adding celery, green onions, and seasoned mayonnaise.  They are easy to make at home and come together in a snap.IMG_4864

With lobster roll in hand you can vicariously meander along the coastline of New England, traveling down some long narrow road to a harbor, take in the big view, sounds of the seagulls, splash of the waves, hear the rubbing of the fishing boats on the piers, and feel the sand between your toes.   Ahhhhh, heavenly.

I made this meal to welcome my visitors from North Carolina, one of whom had never been north to New England.  I tried to put together a typical summertime meal that, in addition to the lobster rolls, included corn on the cob and a mixed green salad.  For dessert I served my Cracker Jack Sundaes.  He was captivated!!  Why don’t you try one?

PERFECT LOBSTER ROLLS

YIELD:  Makes 4 servings

Ingredients:

  • 1/3 cup chopped celery

    lobster, celery, scallions, lemon, and mayonaise dressing

    lobster, celery, scallions, lemon, and mayonnaise dressing

  • 1/2 tsp. grated lemon rind
  • 1 Tbsp. finely chopped fresh parsley
  • 3 Tbsp. canola mayonnaise
  • 1 1/2 Tbsp. fresh lemon juice
  • 1/2 tsp. Dijon mustard
  • 1/4 tsp. kosher salt
  • 1/4 tsp. black pepper
  • 1/8 tsp. ground red pepper
  • 3/4 – 1 pound lobster meat, steamed and chopped
  • 4  top-split hot dog buns, toasted

Preparation:

1.  Combine all ingredients except the buns in a large bowl, stirring well;   Cover and chill a bit.  Chilled, but not quite cold is best.

IMG_4860

2.  Split the buns, brush with some melted butter and slap on the griddle to cook to golden-brown.  Then divide the lobster mixture evenly among the buns and serve.

buns toasting on the griddle

buns toasting on the griddle

A toasted bun, filled to the top with luscious lobster salad.

A toasted bun, filled to the top with luscious lobster salad.

3.  Serving:  a pickle on top is OK,  so is a lettuce leaf, a sprinkle of celery salt or paprika, and maybe a squeeze of lemon or a wedge of lemon on the side.  Add a few crispy chips or onions rings and you’ve got it all.

My meal consisted of lobster roll, salad, and corn on the cob.

My meal consisted of lobster roll, salad, and corn on the cob.

SOURCE:    Cooking Light

Zucchini Pizza Bites

Posted by deliciousonadollar in Appetizers, Quick Meals, Snacks and tagged with , , , , , , , ,
Zucchini Pizza Bites

Zucchini Pizza Bites

Here it is Theme Thursday, and I have another recipe for you that makes use of zucchini, this time in a slightly different way.  These little bites of zucchini with  pizza toppings  treat the zucchini like the crust of your favorite pizza so there are fewer calories because you’ve eliminated the carbs!   Small enough for just a bite or two they could be appetizers, snacks, something to go with soup or a salad, just about any way you want to use them.  They are gluten-free , low cal, and perfect for a meatless meal.

So cute, and you can enjoy them guilt-free.

So cute, and you can enjoy them guilt-free.

If you have a big zucchini to use, slice it straight across and get fairly large rounds,  if you have a smaller zucchini, cut it on the diagonal for large ovals.  Top them with some sauce, any kind of topping,  basil and melted cheese, or whatever you like on your pizza.  These are a must to try while zucchini is in season and plentiful.

ZUCCHINI PIZZA BITES

Yield:   Quantities listed are for 1 serving.  Increase as desired to make more.

Ingredients:

  • 6 slices large zucchini, 1/4-inch thick ( or 1 medium zucchini, cut on the diagonal)
  • olive oil, or olive oil spray
  • salt and pepper
  • 2 Tbsp. marinara sauce
  • 1/4 cup crumbled, cooked sausage, or other toppings
  • 1/4 cup mozzarella cheese, shredded

Directions:

1.  Cut zucchini about 1/4-inch thick.  Brush or spray both sides lightly with olive oil and season with salt and pepper.

Cut zucchini into circles or ovals about 1/4-inch thick.

Cut zucchini into circles or ovals about 1/4-inch thick.

2.  Broil or grill the zucchini for about 2 minutes on each side.  Top with sauce, topping of choice and cheese and broil for an additional minute or two.  Be careful not to burn the cheese.

The ones that are pictured here are topped with fried peppers and onions and some have crumbles of sausage on them.  I’ve also made them with a slice of pepperoni.  All equally good.  You can’t go wrong with these.

So cute, and you can enjoy them guilt-free.

So cute, and you can enjoy them guilt-free.

SOURCE:   slightly adapted from Skinny Taste

Cilantro Lime Shrimp

Posted by deliciousonadollar in Main Dish, Quick Meals and tagged with , , , , , , ,
Grilled Cilantro-Lime Shrimp

Grilled Cilantro-Lime Shrimp

Ever since making the salmon kebabs a few weeks ago, I’ve been thinking about adapting that recipe idea and using shrimp in place of the salmon.  Grilled shrimp on skewers seasoned with cumin and garlic, and finished with lime juice instead of the lemon.  I loved the look of the kebabs with the slices of lemon separating the chunks of salmon, so why not use lime slices with shrimp.

We loved this recipe with the shrimp.  Since I was using my grill to cook something else, while it was on I also cooked the shrimp, with plans for using them cold in a salad another day.  These would also be great served hot with a rice pilaf, and a big green salad.

These are nice served over a crisp green salad.

These are nice served over a crisp green salad.

CILANTRO LIME SHRIMP

Yield:   4 servings

Ingredients

  • 16 large, raw shrimp,  peeled and deveined
  • 1 large clove garlic
  • olive oil cooking spray
  • 1/2  tsp. kosher salt
  • 3/4 tsp. ground cumin
  • 2 Tbsp. cilantro, chopped
  • 8 bamboo skewers, soaked in water, 1 hour
  • 1 or 2 limes thinly sliced

Directions:

1.  Heat the grill to medium heat and rub the grates with a paper towel sprayed with olive oil spray.   Season the shrimp with garlic, cumin, salt and half the cilantro in a medium bowl.

2.  Beginning and ending with shrimp, thread the shrimp and folded lime slices onto 4 pairs of parallel skewers to make a total of 4 kebabs.

Thread shrimp on double skewers, separating each one with a lime slice.

Thread shrimp on double skewers, separating each one with a lime slice.

3.  Grill the shrimp, turning occasionally, until shrimp are opaque throughout, about 1 – 2 minutes on each side.  Top with remaining cilantro and freshly squeezed lime juice before serving.

IMG_4734

SOURCE:   adapted from Bon Appetit

Jumbo Pasta Shells with Cheese Filling

Posted by deliciousonadollar in Main Dish and tagged with , , , , , ,
Baked, stuffed jumbo pasta shells.

Baked, stuffed jumbo pasta shells.

This one-dish meatless  meal has always been considered a comfort food in my mind, and one that I’m more likely to make during the colder months of the year.  However, I had all the right ingredients, but in small quantities,  so I put together a smaller-sized version, while I was cooking on the weekend, refrigerated it, and had it ready to pull out and stick in the oven on a weeknight when I knew I would be having a busy day.  The ingredients for the filling are some of the same ones as for the stuffed portabellos, therefore I had open containers that needed to be used up.

This meal takes me back to my years living at home when my mother made it often with her homemade marinara sauce.  That’s usually what I do also, but as I said this is my “quickie” version.  I don’t think that I would have included it here on the blog except for Mr. D’s urging.  My thoughts are that most people must know how to make stuffed shells,  but Mr. D. thinks otherwise.  He says it is excellent and I should share it, so here is how it all goes together.

JUMBO PASTA SHELLS WITH CHEESE FILLING

Yield:   Serves 4 – 5

Ingredients:

  • 16 – 20 jumbo pasta shellsIMG_4714
  • 1 1/2 cups ricotta cheese
  • 4 oz. shredded mozzarella cheese
  • 1/4 cup grated Parmesan cheese
  • 1 egg
  • 1/2 package frozen chopped spinach, thawed and squeezed as dry as possible
  • 1/2 tsp. dried Italian seasoning
  • 1/4 tsp. salt
  • 1/4 tsp. pepper
  • 1/8 tsp. ground nutmeg
  • 1 jar  (30 0z. ) prepared spaghetti sauce or homemade marinara suce

Directions:

1.  Prepare pasta as directed on the package.  Undercooked a little so they keep their shape is good.  Drain.  Rinse with cold water. Drain and arrange on a kitchen towel in a single layer ready to fill.

2.  Meanwhile mix together the ricotta, 1/2 cup mozzarella cheese, and the Parmesan cheese.  Add egg, spinach and seasonings and mix to blend well.

Ricotta cheese, spinach, egg, cheese and seasonings.

Ricotta cheese, spinach, egg, cheese and seasonings.

3.  Using a smallish spoon, fill the shells with the cheese mixture.

4.  Lightly spray a square baking dish ( 9″ square) with baking spray.  Spoon sauce into the bottom of the dish, enough to cover the bottom in an even layer.  Arrange the shells in a single layer on the sauce.

Arrange filled shells on a layer of sauce.

Arrange filled shells on a layer of sauce.

5.  At this point,  if you will be baking the casserole at a later time,  cover tightly with plastic wrap and refrigerate until you plan to bake it.  If baking now, continue by pouring 1 – 1 1/2 cups more sauce over the shells and bake at 350*F for 30 minutes or until hot.  Sprinkle with additional mozzarella cheese.   Turn off the oven and allow the dish to remain in the warm oven to melt the cheese.

Hot and melty, just out of the oven.

Hot and melty, just out of the oven.

6.   To bake at a later time:   remove the casserole from the fridge about 1 hour ahead to bring to room temperature.  Preheat the oven and then bake as above,  sprinkling on the mozzarella at the end of baking time.

Note:  a serving is 3 – 4 shells per person.   Serve with a side salad and garlic bread if desired.

So good---with just a salad.

So good—with just a salad.

SOURCE:    Family recipe, source unknown

Grilled Flank Steak with Salad

Posted by deliciousonadollar in Main Dish, Quick Meals and tagged with , , , , , , , ,
Grilled Flank Steak and Salad

Grilled Flank Steak and Salad

Big flavor, great color, and easy preparation are the hallmarks of a weeknight entree, and this dish has them all.

Flank steak is the main attraction, but don’t belittle the lowly vegetables that make up the salad.  They are the supporting cast that round out this meal, and they all work beautifully together, just like a perfectly performing dance ensemble.   oooh, excuse the reference, but my competition is coming close, and I’ve got dancing on the brain.   😀

I really like this meal for another reason; it’s a dieter’s dream.   Here, a chile-spiked salad adds zest to simply grilled beef.   Low in sodium, cholesterol, and saturated fat, this flank steak supper is filled with beneficial fats, iron, and protein.  There are only 232 calories,  12.4 g fat,  and 6.4 g. carbs.  WOW!   You’re gonna love it!

It cuts like butter!!!

It cuts like butter!!!

GRILLED FLANK STEAK WITH SALAD

Marinate the flank steak in a zip-top bag.

Marinate the flank steak in a zip-top bag.

Yield:   serves 4

Ingredients:

For the steak:

  • 1 flank steak, about 1 pound – 1 1/4 lb.
  • 3 Tablespoons Worcestershire sauce
  • 1 Tablespoon low-sodium soy sauce
  • 1 Tablespoon lemon juice
  • 2 teaspoons honey
  • 2 cloves garlic, minced

Mix everything except the steak together in a large zip-top bag.   Pierce the steak all over on both sides with a long-tined fork.  Add the steak to the bag, rotating to make sure all surfaces of the steak are covered by the marinade.  Refrigerate for a minimum of an hour and up to 4 hours.

For the salad:

  • 1 cucumber, peeled, halved lengthwise, and cut into 1/4-inch thick slices

    Fresh and crunchy salad

    Fresh and crunchy salad

  • 1 cup grape tomatoes, or heirloom tomatoes cut into chunks
  • 2 cups torn Bibb or butter lettuce
  • 1 avocado, peeled and diced
  • 1/3 cup vertically sliced red onion (or sweet onion)
  • 2 Tablespoons chopped fresh cilantro or parsley
  • 3 Tablespoons fresh lime juice
  • 1 1/2 teaspoons minced seeded serrano chile ( can be omitted).
  • 1 1/2 teaspoon extra virgin olive oil
  • 1/4 tsp. kosher salt
  • 1/4 tsp. freshly ground black pepper

1.  Prepare the grill by wiping the grates with a paper towel sprayed with a little olive oil.  Close the cover and get it hot.

2.  Remove steak from the bag, and discard the marinade.  Sprinkle the steak with a little salt and pepper.   Grill about 6 minutes on each side until desired degree of doneness.

Doesn't that look fabulous?

Doesn’t that look fabulous?

Let stand 10 minutes before slicing.

3.  To prepare salad:  combine cucumber, tomatoes, lettuce, avocado, and onion in a large bowl.   Combine cilantro and the remaining ingredients.   Drizzle cilantro mixture over the salad vegetables.   Toss gently;  serve with the steak.

4.  Cut steak diagonally across grain into thin slices.   Drizzle any steak juices over slices on the serving platter.

It is fabulous--cooked medium rare.

It is fabulous–cooked medium rare.

IMG_4755

SOURCE:   Weeknight Grilling with the BBQ Queens

Zucchini-cheese Pancakes

Posted by deliciousonadollar in Brunch, Main Dish, Side Dish and tagged with , , , , , ,
Zucchini-Cheese Pancakes

Zucchini-Cheese Pancakes

For everyone who is a gardner growing zucchini, you are probably starting to say “gad zukes, what will I do with it all?”  If you are not inundated with zucchini now, you most likely will be very soon.  So I’m going to feature some recipes that utilize zucchini in the starring role.  Look for them on Thursdays, which I am designating as “Theme Thursdays”.   After zucchinis, I’ll see what other food items there might be that I can do the same thing with.  It’s kind of fun to see how many different ways a particular food can be incorporated into the various categories of dishes.

Last summer at the farm stands near me, I saw a few yellow zucchini, and I tried one.  Except for the color it is the same as the green variety.  This year, I’m seeing a lot more of them.  In fact my neighbor was selling some really large ones for $1.00 each.  Of course, I bought several, thinking how apt they would be to feature on a blog called “Delicious on a Dollar”.  Watch for them to show up in some of these posts.

Yellow zucchini.

Yellow zucchini.

Today we will start with these pancakes that are moist, savory and delicious hot from the griddle;  or warm,  at room temperature….even cold.  They can be for breakfast,  or dinner, whenever you are in the mood for some non-traditional pancakes.

For breakfast with sausages.

For breakfast with sausages.

I have experimented with these pancakes and added an ear of cooked corn, cut from the cob.  They were delicious served with salsa and sour cream.  You can also vary the cheese used and get a somewhat different flavor.   And if you don’t have scallions, try grating a sweet onion instead.   Many recipes that use zucchini have you squeeze the liquid out of the zucchini, but this recipe doesn’t require that as long as you cook the batter just after it is made.  If you let it sit a while the zucchini will add too much moisture and the batter will become wet.  If that happens, just add some more flour to compensate.

Recipe:  ZUCCHINI-CHEESE PANCAKES

Yield:   about 20 pancakes

Ingredients:

  • 4 large eggs, lightly beaten
  • 1/2 tsp. ground black pepper
  • 1/4 cup olive oil or vegetable oil
  • 2/3 cup chopped chives or scallions;  about 1 bunch scallions trimmed and chopped
  • 2 tsp. salt, to taste
  • 1 tsp. dried basil**
  • 1 tsp. dried oregano**
  • 4 cups coarsely grated zucchini; about one 10″ zucchini
  • 1 3/4 cups all-purpose flour
  • ** substitute 2 tsp. Pizza Seasoning for the dried herbs, if desired. reducing salt to 1  1 /2 tsp.
  • 1 cup grated Parmesan, cheddar, Monterey Jack or other cheese  ( or a combination).

Preparation:

1.  Preheat a griddle or frying pan over medium-high heat;  If you have an electric griddle, set the heat to 400*F.

2.  Beat the eggs with the oil, salt and pepper until thoroughly combined.

3.  Add the herbs, scallions, zucchini, and cheese, stirring to combine.

4.  Stir in the flour.  This will be a very thick batter.

A very thick batter.

A very thick batter.

5.  Grease the hot griddle lightly.  Drop the batter in 1/4 cupfuls onto the griddle; spread the batter to about 3 1/2″ to 4″ diameter.

Spread batter to about 4" rounds.

Spread batter to about 4″ rounds.

6.  Cook the cakes for 3 minutes, or until they’re brown on the bottom, and bubbles have appeared on their tops.  The top surface will appear somewhat dry and set.  (My pancakes did not get bubbles on top.  Lift the edges, and peek at the bottom.  If brown, turn them over.)

Turn over when they start to get brown.

Turn over when they start to get brown.

7.  Flip the cakes, and cook them for about 3 – 4 minutes on the second side, or until they’re as moist/cooked as you like when you break one open.

8.  Continue cooking until you have used all the batter.

9.  Serve warm with butter and grated cheese, salsa and sour cream, or applesauce.  Store any leftovers, tightly wrapped, in the refrigerator.  Reheat in a toaster or toaster oven, if desired.

Serve with butter and grated cheese. YUM!

Serve with butter and grated cheese. YUM!

SOURCE:   King Arthur Flour

Stuffed Portabellos

Posted by deliciousonadollar in Carolyn's Originals, Main Dish, Vegetables and tagged with , , , , , , ,
Lasagna-stuffed portabellos.

Lasagna-stuffed portabellos.

We are big fans of stuffed mushrooms at our house.  I often make them as a side dish to serve with steak, or as appetizers when entertaining.  One day, however, I took special note of portabello mushroom caps and realized how many bites of stuffed mushroom you could get with just one cap.   Hey, maybe, just maybe, one of these jumbo s’rooms could become a whole meal. 😀

Well, that’s all it took for my imagination to go flying off in several directions trying to think up the perfect filling that would turn a mushroom cap into a meal.  I finally settled on lasagna as the answer.  I would take all the parts of lasagna that we love i.e.., the sauce, cheese and flavor; and leave out the pasta i.e.., calories and carbs, turning this into an inside-out vegetarian lasagna-stuffed mushroom.   Anything involving tomato sauce and gooey melted mozzarella cheese, is a winner with me.   I’ve made these several times now, testing the recipe, and I’ve determined that it’s ready for public unveiling.  Served with a side salad, we think they’re super for supper.   I hope you do too.

Please note that in the accompanying photos, I made only two caps as they were really large and definitely a meal in themselves.

After baking: melty, cheesy, goodness.

After baking: melty, cheesy, goodness.

LASAGNA-STUFFED PORTABELLOS

YIELD:   4 – 6 servings

Ingredients:

  • 4 – 6 large portabello mushroom caps
  • 2 cloves garlic, minced
  • 1  1/2 tablespoons olive oil
  • salt and pepper, to taste
  • 1 cup ricotta cheese
  • 1 egg
  • 1/4 cup grated Parmesan cheese
  • 6  oz. mozzarella cheese, divided
  • 2/3 cup drained chopped frozen spinach  (This time I used kale, precooked and chopped fine,)
  • 1/2 tsp. Italian seasoning
  • 1 cup tomato sauce, or pizza sauce

Directions:

1.  Preheat the oven to 425*F.   Line a rimmed baking sheet or baking dish with foil.   Remove stems from the mushrooms and carefully scrape the gills from the caps with a spoon or paring knife; discard.   Place the mushroom caps on the baking sheet.

2.  In a small bowl, combine the garlic and olive oil.  Brush the garlic-oil mixture over the inside of the mushroom caps.  Season with salt and pepper to taste.

Brush caps, inside and out, with seasoned olive oil.

Brush caps, inside and out, with seasoned olive oil.

Roast the caps for about 10 minutes.   Remove from the oven, maintaining the oven temperature.  If excess liquid has collected inside or underneath the caps, blot it away with a paper towel.

Roast for 10 minutes.

Roast for 10 minutes.

3.  Meanwhile, in a medium mixing bowl, combine the ricotta, egg, Parmesan, about 3/4 of the mozzarella, spinach, and Italian seasoning.  Season with salt and pepper.  Mix to evenly incorporate.  Divide the mixture into the roasted portabello caps, spreading gently to fill them evenly.

In goes the ricotta cheese filling.

In goes the ricotta cheese filling.

Top each with 1 – 2 tablespoons of the tomato sauce.   Sprinkle the tops with the remaining mozzarella cheese

Cover it with a little tomato sauce, then mozzarella cheese.

Cover it with a little tomato sauce, then mozzarella cheese.

4.  Return to the oven and bake 10 – 15 minutes more, until the cheese is melted and the filling is warmed through.  Serve with additional tomato sauce, as desired.

After baking: melty, cheesy, goodness.

After baking: melty, cheesy, goodness.

Make a meal on a meaty mushroom, and a side salad.

Make a meal on a meaty mushroom, and a side salad.

SOURCE:   Carolyn’s Originals