Category Archives: Main Dish

Grilled Salmon Kebabs

Posted by deliciousonadollar in Main Dish, Quick Meals and tagged with , , , , , ,
Grilled Salmon Kebabs

Grilled Salmon Kebabs

These grilled salmon kebabs are so easy to make and delicious to eat–and loaded with omega 3’s in every bite.  Isn’t it super when something you love to eat is also good for you?   Seasoned with fresh herbs, lemon, and spices and grilled to perfection.

I made these this past weekend on a really hot day, when I did not want to be indoors cooking at the stove. I served them with a cold salad  (white bean and radish salad, tomorrow’s post)  and a quick potato hash and we loved it all.  It was the perfect meal to eat outdoors.

If you are growing your own fresh herbs in the garden, this is a great way to use some oregano.  It is combined with cumin and sesame seeds, and sprinkled over the kebabs after brushing them with a little olive oil.  In between each piece of salmon is a thin slice of lemon that makes the kebabs look nice, but also bathes the fish in its juice while cooking.  I plan to make this dish again this summer and perhaps vary the kind of fish used.

GRILLED SALMON KEBABSIMG_4406

Servings:  4   (2 kebabs each)

Ingredients:

  • 16 bamboo skewers soaked in water 1 hour
  • 2 Tbsp. chopped fresh oregano
  • 2 Tsp. sesame seeds
  • 1 tsp. ground cumin
  • 1/4 tsp. crushed red pepper flakes
  • 1  1/2 pounds skinless wild salmon fillet, cut into 1-inch pieces
  • 2 lemons, sliced into very thin rounds
  • olive oil cooking spray
  • 1 tsp. kosher salt

Directions:

1.  Heat the grill on medium heat and spray the grates with oil.  (Or wipe the grates with a paper towel sprayed with oil).

2.  Mix oregano, sesame seeds, cumin and red pepper flakes in a small bowl to combine;  set spice mixture aside.

3.  Beginning and ending with salmon, thread salmon and folded lemon flies onto 8 pairs of parallel skewers to make 8 kebabs total.**  Brush with oil and season with reserved spice mixture.

Alternate salmon and lemon slices onto double skewers.

Alternate salmon and lemon slices onto double skewers.

4.  Grill, turning occasionally, until fish is opaque throughout, 5 – 8 minutes.

Cooking on the grill!

Cooking on the grill!

**Here’s a trick: By threading the salmon onto parallel skewers they won’t flip and spin every time you turn them over.

Grilled Salmon Kebabs

Grilled Salmon Kebabs

SOURCE:  adapted slightly from Bon Appetit

Open-Faced Pimiento Cheese BLTs

Posted by deliciousonadollar in Carolyn's Originals, Main Dish, Quick Meals, Sandwichs and tagged with , , , , ,
Pimiento Cheese BLT's

Pimiento Cheese BLT’s

I must apologize in advance for giving you what is sure to become a new sandwich addiction, but really, I had no choice.  Somebody besides me has to know about this wonderful sandwich.  What got me started on this was a big dish of warm cheesy dip that had bacon, pimientos, and all sorts of other fabulous things mixed into it.   I remember thinking as it came out of the oven there was no way we were going to eat all of that.  But lo and behold before very long it was all gone.  I’m sure I had more than my fair share of it.

Within a few days I was craving it again.  Rather than making a big bowl of dip for just two of us to devour, I decided to use most of the ingredients that went into the dip in another, more healthy and nutritious form;  a sandwich.  This meal probably contains a few, Ok, a lot, more calories than you want to eat, so its a good idea to plan ahead for when you will be having it.  Blame all that cheese, and mayo, and bread.  So in preparation, have a light breakfast and lunch, go to the gym and work out really hard, and finally make only what you will eat, and no extra.

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OPEN-FACED PIMIENTO CHEESE BLTs

Yield:   Serves 4

Ingredients:

All the yummy ingredients, plus mayo.

All the yummy ingredients, plus mayo.

  • 2 Tablespoons bottled diced pimientos, drained
  • 1 Tablespoon grated, peeled shallots
  • 1 scallion, chopped
  • 2 Tablespoons canola mayonnaise
  • 1 teaspoon cider vinegar
  • 1/4 teaspoon black pepper
  • 4 ounces shredded sharp cheddar cheese (about 1 cup)
  • 1/3 cup grated Parmesan cheese
  • 4 slices country-style bread toasted (sour dough bread is good)
  • 12 tomato slices (colorful heirlooms are nice, here)
  • 1/4 teaspoon salt
  • 4 center-cut slices bacon, cooked and halved
  • 1 cup baby arugula leaves, or other green leaf lettuce of choice
We're ready to build a sandwich!

We’re ready to build a sandwich!

What you do:

Combine first 7 ingredients in a large bowl.  Spread 3 tablespoons cheese mixture on each bread slice; top each with 3 tomato slices.  Sprinkle tomato slices evenly with salt.  Top each sandwich with 2 bacon halves and 1/4 cup arugula.

You will probably want to eat this with a knife and fork.

You will probably want to eat this with a knife and fork.

To round out this meal, serve with sweet potato fries, or sweet potato chips.

SOURCE:   a Carolyn Original

Simple Savory Pork

Posted by deliciousonadollar in Main Dish and tagged with , , , , ,
Slow cooker pork ribs.

Slow cooker pork ribs.

Cook once, and eat twice, or maybe three times.  Who doesn’t love that?  Not me, for sure.

With some very simple preparations you can be having a deliciously tender, falling-off-the-bone  roast pork for dinner this evening. The aftermath of this meal will be to use the remaining meat to make pulled pork.  I’ll be serving that in a few days and plan to share my recipe with you.  Left over pork can be enjoyed in many different ways, so let your imagination run free to come up with countless ways for using those leftovers.

It all begins with the slow-cooker and a bottle of root beer soda.  Good barbecue requires low and slow cooking.  So we will make a simple spice mixture to rub on the meat, put the meat in the slow cooker, add the root beer soda, and let it cook on low for about 8 hours.  Most barbecued pork or pulled pork is made from either a pork shoulder roast, or a pork sirloin roast.  In my version today, I am using bone-in,  country style ribs that have lots of meat on them.

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Using root beer soda is a technique that I have learned about from several sources. It is very popular with Southern cooks. It provides the needed moisture, its sweetness is the basis for the barbecue sauce, yet all trace of root beer flavor disappears with cooking.  In a follow-up blog post I will tell you about how I made the pulled pork with a very special barbecue sauce.

SIMPLE SAVORY RUB SLOW COOKED PORK

You get big flavor from just a few ingredients.

You get big flavor from just a few ingredients.

Yield:    Makes 8 – 10 servings

Ingredients:

  • 3 pounds pork shoulder, sirloin roast, or meaty ribs (with bone)
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon dried oregano
  • 1 cup root beer soda

1.  In a small bowl, combine all the seasonings.  Rub the mixture all over the meat, pressing it to adhere.  Place the meat in the slow cooker.  Pour in the root beer.  Cover and set to “low heat” setting and allow to cook undisturbed*  until the pork is very tender, 6-8 hours.

Ribs in the crockpot, all seasoned and ready for some slow cooking.

Ribs in the crockpot, all seasoned and ready for some slow cooking.

2.  Transfer the meat to a serving bowl or platter and allow to rest, covered.  The meat is very flavorful and tender served just like this, along with some of the pan juices to moisten it.

Slow cooker pork ribs served with pan juices.

Slow cooker pork ribs served with pan juices.

*Curb the urge to stir, peek or smell.  Every time you lift the lid of your slow cooker, you lose heat equivalent to 20 minutes of cook time.  Resist the temptation to lift the lid until its time to check for doneness in the last 30 minutes of cooking.

SOURCE:   Sweet Tea Please,  Vicki Prescott

Beef and Mushroom Stroganoff

Posted by deliciousonadollar in Main Dish and tagged with , , , , , ,
Beef and Mushroom Stroganoff in its rich gravy over wide egg noodles.

Beef and Mushroom Stroganoff in its rich gravy over wide egg noodles.

If I were to ask my husband what he would to like to have for dinner he will say “Beef Stroganoff”,  guaranteed.  He has had a strange fascination for this dish for as long as I have known him.  I know it stems from his boyhood when his Mom made Hamburger Helper Beef Stroganoff and that is his idea of what it should be and what he wants me to make.  But I don’t, because for the most part I don’t use packaged mixes, and I know that is not what Beef Stroganoff really is.

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I have wanted to learn to make the real thing since soon after we were married when we spent a weekend in Boston and had dinner at a well-known Hungarian restaurant.  On the menu was Beef Stroganoff, and of course my husband ordered it.  It was served as slices of tender beef in a sour cream gravy over egg noodles.  He loved it.  Ever since, I have felt intimidated and afraid that what I might make would never live up to that perfection so I have never made it.  The biggest question for me has been what cut of beef to use to get that wonderful tenderness.

A recent issue of Cooking Light gave me some  answers to  that question and also this recipe for Beef and Mushroom Stroganoff.    The recipe seemed pretty simple to make with readily available ingredients.  The beef suggested in the recipe was for beef tenderloin, cut into small pieces, but another suggestion was to use skirt or “apron” steak, which is another very tender cut of beef that does not require long cooking.  It was available at the market, so that is what I used for this recipe.

This is skirt ( or apron) steak.

This is skirt ( or apron) steak.

I was  pleased beyond my expectations at the way this meal turned out.  The meat was melt-in-your-mouth tender, and the sauce nicely seasoned and balanced. One of the keys to achieving depth of flavor is to have a really hot skillet to brown the meat on all sides, and the other is the addition of mushrooms that contribute to the umami flavor of this dish.   My husband thought it was wonderful.  So the next time he says “make Beef Stroganoff”, I know that I can and this is what I will make.

BEEF AND MUSHROOM STROGANOFF

Yield:    4 servings

Ingredients:

Not too many ingredients.

Not too many ingredients.

  • 5 ounces uncooked wide egg noodles
  • 1 Tbsp. canola oil
  • 1 pound beef tenderloin, trimmed and cut into 1-inch pieces. ( you may substitute any other suitably tender cut of beef )
  • 3/4 tsp. salt, divided
  • 1/2 tsp. ground black pepper, divided
  • 1 cup thinly sliced leek  ( I used onion)

    Fresh thyme really adds a depth of flavor here.

    Fresh thyme really adds a depth of flavor here.

  • 1 Tbsp. chopped fresh thyme
  • 2 tsp. minced garlic
  • 1 (6-oz) pkg. sliced mushrooms
  • 1 Tbsp. all-purpose flour
  • 1/2 tsp. hot paprika
  • 1 cup unsalted beef stock
  • 1/2 cup light sour cream
  • 2 Tbsp. chopped fresh parsley

1.  Cook noodles according to package directions; drain.

2.  Heat oil in a large skillet over high heat; swirl to coat.  Add beef; sprinkle with 1/4 tsp. salt and 1/4 tsp. pepper.  Cook 4 minutes or until browned, turning to brown on all sides.  Remove beef from pan.

Cut steak into small pieces and brown well in a hot skillet.

Cut steak into small pieces and brown well in a hot skillet.

3.  Reduce heat to medium-high.  Add leek, thyme, garlic, and mushrooms;  sauté 5 minutes or until lightly browned, stirring occasionally.

Brown up mushrooms and onions. (or leeks)

Brown up mushrooms and onions. (or leeks)

Sprinkle mushroom mixture with flour and paprika; cook 30 seconds, stirring constantly.  Add stock, bring to a boil.  Reduce heat, and simmer 2 minutes or until sauce is thickened, stirring frequently.

Traditionally paprika is used and flour to thicken the sauce.

Paprika is used to achieve the traditional flavor and flour to thicken the sauce.

Add paprika and flour to mushrooms and onions.

Add paprika and flour to mushrooms and onions.

Add beef broth and then sour cream to create the sauce.

Add beef broth and then sour cream to create the sauce.

4.  Stir in beef, remaining 1/2 tsp. salt and 1/4 tsp. pepper, and sour cream.  Serve over noodles; sprinkle with parsley.

Beef and Mushroom Stroganoff in its rich gravy over wide egg noodles.

Beef and Mushroom Stroganoff in its rich gravy over wide egg noodles.

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SOURCE:  Cooking Light

Ravioli and Shrimp Scampi

Posted by deliciousonadollar in Main Dish, Quick Meals and tagged with , , , ,
Ravioli and Shrimp Scampi

Ravioli and Shrimp Scampi

Eating out at home can produce an extra special dinner.  This one came about because of a half-bag of large shrimp that were occupying some prime real estate in my freezer.  Shrimp scampi is a dish that I frequently order when we are out, and I also make it at home.  Pairing shrimp with ravioli, however, is a new idea.

This whole meal came together without my having to go out to buy any other ingredients.  On my last shopping trip I had purchased a package of fresh cheese-filled ravioli, just because I like to have them on hand for a quick meal.  They are one of my favorite foods and are a stand by for me.  I also had an extra pint of grape tomatoes and a partial package of mushrooms.  This meal just goes to show you how easy it is to make restaurant style meals in your own kitchen at a fraction of the cost, and took only minutes to prepare.  Staying home for dinner is not boring, costs far less than eating out, and you eat better.

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I hope you give this meal a try,  just add a loaf of good Italian bread and a salad and you will be in heaven.

RAVIOLI AND SHRIMP SCAMPI 

Chopped garlic and parsley; and the butter and flour mixture.

Chopped garlic and parsley; and the butter and flour mixture.

Yield:   serves 2

Ingredients:

  • 12 ounces fresh or frozen ravioli of your choice.  (I used four-cheese ravioli.)
  • 8 – 10 large shrimp –peeled and deveined
  • 4 ounces sliced white mushrooms
  • 1 clove garlic chopped
  • 10 – 12 grape tomatoes sliced in half
  • 1/2 cup chicken stock
  • 1 tablespoon butter
  • 1 tablespoon flour
  • 1 teaspoon Italian parsley, chopped
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon grated Parmesan or Romano cheeseIMG_4316
  • freshly ground black pepper to taste

1.  Get water ready for ravioli, but don’t start cooking ravioli until the scampi is almost ready.  My ravioli only took 8 minutes to cook.

2.  Over medium high heat place a large sauté pan, as it gets hot add olive oil and then the chopped garlic.

3.  Allow garlic to cook for about 15 seconds  then add the shrimp and let them cook for 2 – 3 minutes until they are almost done.

sautéing the shrimp.

sautéing the shrimp.

4.  Remove the shrimp from the pan and add in the mushrooms, sauté the mushrooms for a few minutes then add in the tomatoes and allow them to cook for about 30 seconds

Lightly browning the mushrooms.

Lightly browning the mushrooms.

Add in the tomatoes.

Add in the tomatoes.

5.  If you are using fresh ravioli, then this would be the time to add the ravioli to the boiling water.

Cooking the ravioli.


Cooking the ravioli.

6.  Add the chicken stock to the pan with the mushrooms and allow to come back to a low boil, reduce heat.

7.  Mix the butter with the flour, getting as much of the flour pressed in as you can.  (I did this in advance so it was ready when I needed it.  Use a fork and  press the flour into the butter until you have a thick paste).  Place this in the hot stock and mix together.  This will thicken the stock.

8.  Add the shrimp back in, and finish with the grated cheese and freshly ground black pepper.  Turn off the heat and add in chopped parsley.

Add the shrimp back into the mixture, plus parsley and cheese.

Add the shrimp back into the mixture, plus parsley and cheese.

9.  Drain ravioli and place 4 – 5 on each plate then top with shrimp and equal amounts of mushrooms, tomatoes and sauce.

Plate it up. Sit down and enjoy!

Plate it up. Sit down and enjoy!

10.  Sit down and enjoy your restaurant style dinner of Ravioli and Shrimp Scampi.

SOURCE:  loosely adapted from a recipe by Chef Dennis;  A Culinary Journey with Chef Dennis

Grilled Hoisin-Glazed Steak with Vegetables

Posted by deliciousonadollar in Main Dish, Quick Meals, Salads, Side Dish, Vegetables and tagged with , , , , , , , ,
Hoisin-Glazed steak with grilled vegetables and salad.

Hoisin-Glazed steak with grilled vegetables and salad.

I imagine many families will be gathering around the outdoor grill this weekend to celebrate Father’s Day.  Whether Dad is the one doing the grilling or you’re the one grilling a meal for him, this quick and easy way of cooking steak results in a piece of meat that is tender, juicy and full of flavor.  Along side it on the grill lay some of your, or his, favorite vegetables and you will have most of the meal at your fingertips.  While the grilling is taking place, have someone on kitchen duty making a salad to go with it, and before you know it everyone will be sitting down together to celebrate Dad in the best possible way.

The glaze on the steak calls for hoisin sauce, ginger, and fish sauce, giving it an Asian flair, so I kept that theme going in the meal I prepared by using green and yellow squash, brushed with a little sesame salad dressing as they cooked.  For a salad I made cucumbers and radishes dressed with rice vinegar, sesame oil, and soy sauce.  The recipes for making this complete meal are given below.Whether you make all of it or only part of it, I think you will enjoy it as much as we did.

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HOISIN-GLAZED STEAK 

Yield:   Serves 4

For the steak:

  • 3 Tablespoons hoisin sauce
  • 1 teaspoon minced garlic
  • 1 teaspoon grated, fresh peeled ginger
  • 1 teaspoon fish sauce  (This adds a rich, savory flavor to the glaze, but it’s OK to omit it if you don’t have it on hand.)
  • 1/4 teaspoon crushed red pepper
  • 1  (1-pound) flank steak, trimmed; or any other tender cut of steak  (I used boneless rib eye steaks)

1.  Preheat the grill to high heat.

2.  Combine hoisin and remaning ingredients ( except steak) in a small bowl.  Brush half this mixture on one side of the steak(s).  Place steak glaze-side down on the hot grill rack and grill about 5-7 minutes.

Lay steak on the grill glazed-side down.

Lay steak on the grill glazed-side down.

Brush top side of steak with remaining glaze mixture and turn steak over.  Grill another 5 -7 minutes or until desired degree of doneness.

Brush top side of steak(s) and turn over.

Brush top side of steak(s) and turn over.

For the Vegetables:

  • 1 medium size zucchini squash
  • 1 medium size yellow squash
  • 1 bottle commercially made sesame salad dressing

1.  Slice the squash lengthwise into 1/4-inch thick slices.  Brush both sides of the squash with the salad dressing.

Squash slices on the grill.

Squash slices on the grill.

2.  Place squash slices directly on hot grill rack or use a fine mesh cooking screen if squash is in danger of falling through the grates.  Cook squash, turning over several times, until nicely marked and just fork tender.

Squash cooked on the grill gets lovely grill marks on it.

Squash cooked on the grill gets lovely grill marks on it.

For the Salad:

  • 1 teaspoon rice vinegar
  • 1 teaspoon sesame oil
  • 1 teaspoon lower-sodium soy sauce
  • 1 cup cucumber, sliced finely on the diagonal
  • 1 cup finely sliced radishes
  • 1/4 cup fresh chopped parsley, or cilantro leaves
  • 1/8 teaspoon salt

1.  Combine vinegar, sesame oil, and soy sauce in a medium bowl;  add cucumber and radishes.  Sprinkle with parsley or cilantro and salt.  Toss gently to coat.

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SOURCE:  Adapted from  Weeknight Grilling with the BBQ Queens

Grilled Chicken and Vegetable Quesadillas

Posted by deliciousonadollar in Main Dish, Quick Meals and tagged with , , , , , , , ,
Grilled chicken and vegetable quesadillas.

Grilled chicken and vegetable quesadillas.

As much as we like to eat grilled chicken, there are just so many ways to season it, or baste it with BBQ sauce, so when I come across a different way to fix it that is quick, tasty and healthy, I’m willing to try it out.  Such is the case with this recipe.  Chicken wrapped up in a package that you eat with your hands is fun to eat.

While your grill is preheating you season the chicken with a rub-on spice mixture, and slice up the onions and peppers.  Cook everything all together on the grill, then wrap it in a flour tortilla with some cheese, and toast it till the cheese melts.  Now, with dinner in hand, grab something cold to drink along with it, and enjoy your meal on the deck or patio.  Pretty simple, yes?   And diet friendly besides. A serving is one filled flour tortilla.  Calories: 310, Fat: 13 g., Carbs: 20.4 g.  You could even add a tomato and avocado salad and still keep the calories under 500 for a whole meal.

GRILLED CHICKEN AND VEGETABLE QUESADILLAS

Servings:   4

Ingredients:

Season the chicken with a rub made from these herbs and spices.

Season the chicken with a rub made from these herbs and spices.

  • 1 1/2 tsp. paprika
  • 1/2 tsp. garlic powder
  • 1/2 tsp. dried oregano
  • 1/2 tsp. ground cumin
  • 1/4 tsp.  salt
  • 1/4 tsp. black pepper
  • 2  ( 6-oz.) skinless, boneless chicken breast halves
  • 1 onion, cut into 1/2-inch thick slices
  • 1 orange or yellow bell pepper, cut into 1/2-inch thick wedges
  • cooking spray
  • 3 oz. Monterey Jack cheese, shredded – about 3/4 cup
  • 4  (6-inch) flour tortillas
  • 1/4 cup reduced fat sour cream

1.  Preheat grill to medium-high heat.

2.  Combine paprika, garlic powder, oregano, cumin, salt, and black pepper in a small bowl.  Rub this mixture evenly over chicken; let stand 10 minutes.

Coat the chicken pieces well with the rub mixture.

Coat the chicken pieces well with the rub mixture.

3.  Arrange chicken, onion, and bell  pepper on grill rack coated with cooking spray.

Prepare the vegetables for the grill.

Prepare the vegetables for the grill.

Cook vegetables 4 minutes on each side or until tender.  Cook chicken 6 minutes on each side or until done.  Remove chicken and vegetables from grill;  coarsely chop vegetables.  Let chicken stand 5 minutes, thinly slice chicken.

Chicken and vegetables all cooked.

Chicken and vegetables all cooked.

4.  Sprinkle about 3 Tablespoons cheese over half of each tortilla;  divide vegetables and chicken evenly over cheese.  Fold each tortilla in half over filling; lightly coat tortillas with cooking spray.

Sprinkle grated cheese on half of each tortilla.

Sprinkle grated cheese on half of each tortilla.

Divide the chicken and vegetables between the flour tortillas.

Divide the chicken and vegetables between the flour tortillas.

5.  Heat a large nonstick skillet over medium heat.  Place 2 quesadillas in pan;  cook 2 to 3 minutes on each side or until cheese melts and tortillas are lightly browned.  Repeat procedure with remaining 2 quesadillas.

Place two quesadillas at a time in a large fry pan, and toast to melt the cheese.

Place two quesadillas at a time in a large fry pan, and toast to melt the cheese.

Cut each quesadilla into 2-3 wedges, serve with sour cream.

Cut the quesadillas in wedges to serve.

Cut the quesadillas in wedges to serve.

In my photos you may have noticed that I had 3 large pieces of chicken that I cooked this way.  The next day I used the extra chicken for a chicken caesar salad for our lunches.  Mr.  D. said he got looks of envy from office co-workers.  But it is nice treat when you have a great lunch made from last evening’s dinner and you really appreciate your efforts to plan for extra.

SOURCE:   Cooking Light

A One-dish Wonder

Posted by deliciousonadollar in Main Dish and tagged with , , , , , ,
Sausage, zucchini, and feta casserole.

Sausage, zucchini, and feta casserole.

We had this dish for dinner on a recent evening and once again I am in awe of how such simple ingredients can meld together and produce such an outstanding meal.  It is a pasta casserole that combines pantry items with fresh vegetables for a hearty, family-friendly meal.  Any leftovers are even better the next day as the flavors have time to meld.

The edges of the pasta get brown and crispy with cheese. Yum!

The edges of the pasta get brown and crispy with cheese. 

The recipe as I originally found it calls for 5 cups of thinly sliced zucchini as the main vegetable, but whenever I see an amount like that for one item I immediately think of it as 5 cups of ANY vegetable or mixture of vegetables.  Given that I had only 1/2 a zucchini on hand, I knew I would need to add other vegetables to make close to the quantity the recipe specified. So I added 6 stalks of asparagus, chopped into 1/2-inch pieces and a medium carrot thinly sliced, plus the onions called for.  These, the pasta,  and 1/2 pound of sweet Italian sausage were the main ingredients that I used to make this casserole.

The recipe makes about 6 servings, so for two of us, there was enough for another meal, and it reheat easily in the oven covered with foil so it remained moist.  My husband commented twice on how good it was and how much he enjoyed it.  With that kind of reception I can’t wait to make it again.

ZUCCHINI, SAUSAGE, AND FETA CASSEROLE

Yield:   6 servings

Ingredients:

  • 2  1/2 cups uncooked ziti  (short tube-shaped pasta)
  • 8 ounces chicken sausage
  • cooking spray
  • 1 tsp. olive oil
  • 5 cups thinly sliced zucchini ( about 1 1/2 pounds)
  • 2 cups vertically sliced onion–about 1 large one
  • 1/2 tsp. kosher salt
  • 1/4 tsp. ground black pepper
  • 3 garlic cloves, minced
  • 1/2 cup fat-free, less sodium chicken broth
  • 2 tsp. all purpose flour
  • 1/2  cup ( 2 ounces )crumbled feta cheese
  • 1/2 cup ( 2 ounces ) shredded part-skim mozzarella cheese

1.  Preheat oven to 400*F

2.  Cook pasta in boiling water 5 minutes, omitting salt and fat;  drain

3.  Remove casings from sausage.  Heat a large nonstick skillet over medium-high heat.  Coat pan with cooking spray.  Add sausage to pan; cook until browned, stirring to crumble.  Remove from pan.

4.  Heat oil in pan.  Add zucchini, ( and any other vegetables you may be using), onion, salt, pepper, and garlic.  Cook 10 minutes or until vegetables are tender, stirring occasionally,

Sauteing all the vegetables together.

Sauteing all the vegetables together.

5.  Combine broth and flour in a small bowl, stirring with a whisk.  Add broth mixture to pan; cook 1 minute.  Combine zucchini mixture, pasta, sausage, and feta cheese in a large bowl  ( or pan pasta was cooked in );  toss well.  Spoon pasta mixture into an 11 x 7 – inch baking dish coated with cooking spray.  Sprinkle evenly with mozzarella cheese.

Mix pasta with vegetables and sausage in a baking dish.

Mix pasta with vegetables and sausage in a baking dish.

6.  Bake at 400*F for 20 minutes or until bubbly and lightly browned.

Serve with a salad for a complete meal.

Serve with a salad for a complete meal.

SOURCE:   Cooking Light

Spring Tonic Quiche

Posted by deliciousonadollar in Brunch, Main Dish, Pies, Pastry and tagged with , , , , , , , ,
Spring Tonic Quiche

Spring Tonic Quiche

This may seem like an odd name for a recipe, but it comes from Barbara Kingsolver’s excellent book, Animal, Vegetable, Mineral:  A Year of Food Life.  In it she describes a winter of  relying on root vegetables and home-grown  canned goods, so the first green shoots to emerge from the earth in the spring were pounced upon by her family.  The minerals contained in these new shoots were believed to provide renewed vigor and energy for bodies tired of being cooped up all winter.

This recipe uses fresh young asparagus but if you’re in an area where fiddleheads** are available they would be a wonderful replacement for the asparagus.  The quantity of the recipe is designed to fit into a 9″ or 10″ pie pan.  If you’re using a shallower quiche pan  use 3 eggs and cut back the buttermilk to 3/4 cup.

The buttermilk called for in this recipe gives the custard a “tang” that is typical of buttermilk.  If you prefer a more traditional flavored  filling you may use regular milk instead with equally good results.  This quiche cuts and hold its shape vey well especially it you let it rest for about 15 minutes before serving as the recipe suggests.

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SPRING TONIC  (ASPARAGUS ) QUICHE

Asparagus, chives, cheese, buttermilk, eggs and Worcestershire sauce make the filling.

Asparagus, chives, cheese, buttermilk, eggs and Worcestershire sauce make the filling.

Yield:   8 slices

Ingredients:

  • 1 single recipe pie dough, or use 1/2 package refrigerator pie dough
  • 2  1/2 cup asparagus spears or fiddleheads, bias sliced into 1/2″ pieces
  • 1/2 cup chopped fresh chives
  • 1  1/2 cup grated cheese ( your choice, but Swiss, Parmesan and/or Asiago are good)
  • 3 to 4 four large eggs
  • 3 Tablespoons all-purpose flour
  • 1 cup buttermilk
  • 1/4 teaspoon Worcestershire sauce

1.  Preheat the oven to 425*F.  Line a 9 or 10-inch pie pan  or 10-inch quiche pan with the pastry.  Chill the lined dish while the oven comes up to temperature.  This will minimize shrinking while it bakes.

2.  Bake the chilled crust for 10 minutes;  remove from the oven and reduce the temperature to 375*.

3.  For the Filling:  Spread the sliced asparagus over the crust.  Place the tips around the outside edge for a nice effect.  Sprinkle the chives and cheese on top.

Layer asparagus, chives and cheese in the crust.

Layer asparagus, chives and cheese in the crust.

Whisk together the eggs, flour, buttermilk, and Worcestershire and pour over the vegetables and cheese.

Egg mixture poured over the vegetables.

Egg mixture poured over the vegetables.

I used the asparagus tips to decorate the top.

I used the asparagus tips to decorate the top.

4.  Place the dish on a baking sheet to catch any spills and bake for 40 – 45 minutes, until the custard is firm 3″ in from the edge and a knife inserted in that spot comes out clean.  Remove from the oven and cool for 15 minutes before slicing.

Out of the oven and cooling.

Out of the oven and cooling.

This makes a nice light meal served with a salad.

This makes a nice light meal served with a salad.

**A note about fiddleheads:  These are the tops of ostrich ferns, and they appear in shady woodland spots in early May.  They look like green, fuzzy bumps;  below the brown stalks of last year’s growth.

English: Photo of fiddleheads emerging in the ...

English: Photo of fiddleheads emerging in the spring (taken in Rindge, New Hampshire). (Photo credit: Wikipedia)

They emerge tightly curled and covered in a brown, scaly papery covering.  They can easily be snapped off when they are no more than 3 or 4 inches high.  To clean them, wash well and remove the papery covering.  Cook in boiling salted water until you can just pierce them with a fork.  Drain and rinse and treat them as you would asparagus.

SOURCE:   The Baking Sheet, King Arthur Flour.

Hoisin Barbecued Chicken and Broccoli

Posted by deliciousonadollar in Main Dish, Quick Meals and tagged with , , , , , , , ,
Hoisin BBQ Chicken and Broccoli with Rice Pilaf.

Hoisin BBQ Chicken and Broccoli with Rice Pilaf.

This holiday weekend is pretty well accepted as the start of the summer cook-out season, and we are no exception.  On Saturday we cooked out at home, and on Sunday we attended a family cookout.  After the parade today there will be another cookout.  Of course I always bring along a variety of goodies to these events.  This week I’ll be telling you about my contributions, but to start the week off I’d like to share with you this recipe for Hoisin Barbecued Chicken and Broccoli.

The flavors in this dish will remind you of Chinese takeout, but my goodness, so much better!.  But you’ll have to make it to believe it.  The Hoisin Barbecue Marinade is addictive, it will have you licking your fingers.  You may want to double it to serve as a dipping sauce on the side or to drizzle over some rice.  I’m sure it would also be delicious with grilled pork or shrimp.  The chicken cooks quickly because you pound boneless chicken breasts out to about 1/2-inch thickness.  In my version I used skinless, boneless thighs and just pounded them a little for uniform thickness.

HOISIN BARBECUED CHICKEN AND BROCCOLI

Yield:   Makes about 1 1/2 cup marinade,   serves 4

Boneless thighs, broccoli and all the seasonings for the marinade.

Boneless thighs, broccoli and all the seasonings for the marinade.

Ingredients for marinade:

  • 1/2 cup hoisin sauce
  • 1/4 cup barbecue sauce (any kind you like)
  • 2 Tablespoons low-sodium soy sauce
  • 2 Tablespoons rice vinegar
  • 2 teaspoons toasted sesame oil
  • 2 teaspoons grated fresh ginger
  • 4 cloves garlic, minced
  • 1/2 teaspoon red pepper flakes
  • 4  cups broccoli florets
  • 4 boneless, skinless chicken breasts, pounded to 1/2-inch thickness
  • 1 teaspoon toasted sesame seeds

1.  In a small bowl, combine all of the marinade ingredients and whisk to blend.

2.  Place the broccoli florets in a zip-top plastic bag and add 1/2 cup of the marinade.  Seal the bag, toss to coat, and set aside to marinate.  Place the chicken in another zip-top bag and pour in remaining marinade.  Seal the bag, toss to coat, and marinate at room temperature for about 15 minutes.

3.  Prepare a hot fire in your grill.  Spray a grill wok or other grill pan with cooking spray.

4.  Place the wok in the kitchen sink.  Pour the broccoli and sauce into the grill wok and let drain.  (You can reuse the marinade from the broccoli, if desired.)  Place the grill wok on a foil-lined baking sheet.  Remove the chicken from the marinade and place on the baking sheet beside the wok.  Discard the chicken marinade.  Take the baking sheet out to the grill.

Broccoli goes on first to get a head-start on cooking.

Broccoli goes on first to get a head-start on cooking.

5.  Place the wok on the grill and close the lid for about 2 minutes.  Open the grill and toss the broccoli with wooden paddles or tongs  several times while grilling, for a total of 12 – 15 minutes.   Place the chicken on the grill and cook for  2 1/2 to 3 minutes per side.

Chicken pieces browning up nicely.

Chicken pieces browning up nicely.

This is Mr.D. doing his "grill" thing.

This is Mr.D. doing his “grill” thing.

When everything is done, place the food on the baking sheet and bring into the kitchen to serve.

6.  Place broccoli in a bowl, sprinkle with the toasted sesame seeds and toss.  Arrange the chicken on a platter around the broccoli.  This meal is nice with a serving of lemon rice, or other kind of rice pilaf.

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SOURCE:  Weeknight Grilling with the BBQ Queens