Category Archives: Main Dish

Eggplant Rollatini

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

 

Eggplant Rollatini

Eggplant Rollatini

 

I’ve eaten eggplant rollatini at a restaurant and loved it,  but I had forgotten about it until recently when I was out and ordered it again.  I knew that I had to try to recreate it at home.  A meal this good should not be forgotten about.

Eggplant is not a vegetable that I cook a lot.  Mostly I make eggplant Parmesean with it, or add it to ratatouille. It’s not way up there on my favorites list.  But prepared in this way…I just love it because it’s crispy, and has a filling rolled up inside it.  Add a flavorful tomato sauce ( homemade marinara is best) and serve with your favorite kind of pasta.  The filling I made works very well for a meatless meal, but you could include some crumbled sausage, or ground beef with the cheese filling.  Chopped baby spinach would also make a great addition.  So here again is a recipe that offers many possibilities for changing up the ingredients to your liking.  Be Bold!   Experiment!  🙂

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Usually in preparing this dish the eggplant is breaded and pan-fried in oil till crisp tender, but in the interest of lowering the calorie content  I elected to broil the eggplant slices with equally good effect. Once baked the edges were crisp, but the centers of the slices were moist and tender.

EGGPLANT ROLLATINI

(eggplant= aubergine, melanzane)

Yield:  Serves 4

Ingredients:IMG_8052

  • 1 eggplant, peeled and cut lengthwise into 1/4 inch slices
  • 1 egg, beaten with a little water to loosen
  • 1 cup Italian seasoned bread crumbs
  • 1 cup ricotta cheese
  • 1 garlic clove, grated
  • 1 egg yolk, or use 1 Tbsp. egg beater, egg substitute
  • 1/4 cup shredded mozzarella cheese
  • 1/2 tsp. Italian blend seasoning
  • dash of salt and pepper
  • 2 cups marinara sauce
  • 1/2 cup shredded mozzarella cheese
  • 1 pound pasta such as angel hair, or penne,or rigatoni

Directions:

1.  Preheat the broiler.  Line 1 or 2 baking sheets with parchment paper and spray lightly with non-stick cooking spray.

2.  Dip the eggplant slices in egg, then into the bread crumbs, coating evenly on both sides.  Lay on baking sheet(s)

Dip in egg wash, then in seasoned crumbs.

Dip in egg wash, then in seasoned crumbs.

Lay prepared slices on parchment paper-lined baking sheets.

Lay prepared slices on parchment paper-lined baking sheets.

3.  Broil for about 4-5 minutes on each side, till nicely browned, but take care not to let them burn.  Turn over and cook another 4-5 minutes.  They should be browned but pliable, not crisp.

4.  In a medium bowl, stir together the ricotta, garlic, egg yolk ( or egg substitute), mozzarella cheese, and seasonings.  Divide evenly among all the slices of eggplant and spread evenly.

Divide filling among slices and roll up.

Divide filling among slices and roll up.

Starting at the narrow end of each slice, roll up tightly and place seam side down in a 9 x 13 inch baking dish. A toothpick may help keep them rolled.  Pour marinara sauce over the rolls, and top with the 1/2 cup mozzarella cheese.

Pour marinara sauce over the rolls and top with shredded mozzarella cheese.

Pour marinara sauce over the rolls and top with shredded mozzarella cheese.

5.  Bake for 15 – 20 minutes, until heated through and the cheese is melted.

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6.  While the eggplant rolls are baking, bring a large pot of lightly salted water to a boil.  Add the pasta, and cook as package directs for the type of pasta you are using.  Drain.

7.  Serve eggplant rolls and sauce over pasta.

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SOURCE:   CAROLYN’S ORIGINAL

 

 

Grilled Steak with Chimichurri Sauce

Posted by deliciousonadollar in Main Dish and tagged with , , , ,
Chimichurri Sauce

Chimichurri Sauce

Although I like a good steak, I’m not a total carnivore.   Whenever I do eat meat, I like a good topping or spice rub to season it up.  Especially if I’m going to be grilling it.

Steak topped with too much A-1 sauce or blue cheese,   hamburgers with waaay too much cheddar cheese.  Yes and yes!  It’s the melted butter that makes the lobster better, the barbecue sauce on ribs, and salsa on tacos.  Please join me in saucing just about anything and everything.

In my refrigerator, you will find a number of little jars filled with sweet, sour, and spicy sauce concoctions.   Butter too…..obviously lots of butter.

Steaks are not regular visitors to my refrigerator.   The good ones are a bit too pricy, but when they are marked down because of “sale date expiration”, that’s when I grab them for the freezer.   So, because it’s the end of summer,  and I want to grill out a few more times, and because I made a “fancy-pants” chimichurri sauce, it’s a special occasion calling for STEAK!

Steak on the grill!!

Steak on the grill!!

In Argentina, a beef-raising country, where everyone loves their beef, chimichurri sauce is a household staple.  Made with fresh and dried herbs, garlic, red wine vinegar and a good quality olive oil,  it brings out the best in meats.  Brush it on both sides of the steak before grilling to lock in moisture and add a depth of flavor to an already flavorful cut of beef.  Then save the remainder of the sauce to serve at the table with the steaks.

Serving suggestion:   grilled steak with chimichurri sauce, grilled green beans, and orzo with tomatoes and shallots.  A glass of Merlot would be a nice  accompaniment this mighty fine meal.

The perfect meal.

The perfect meal.

GRILLED STEAK WITH CHIMICHURRI SAUCE

Yield:   Serves 4

Ingredients:

  • 4 small steaks, such as sirloin, rib-eyes, strip, or T-bones
  • For the sauce:
  • 1/4 cup mixed chopped fresh Italian flat-leaf parsley and cilantro leaves
  • 1 teaspoon dried oregano
  • 3 cloves garlic, finely minced
  • 1/2 teaspoon red pepper flakes
  • 1/2 teaspoon kosher or sea salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/3 cup virgin olive oil
  • 1/4 cup red wine vinegar

Directions:

1.  Make the sauce:  In a medium bowl, whisk together the sauce ingredients.  Brush some sauce on both sides of the steaks. Set the remaining mixture aside to serve with the steaks.

2   Prepare the grill:  preheat to medium-high.

3.  Place the steaks on the grill grates, and grill for 5 minutes per side for medium-rare  and 6 minutes per side for medium.  Remove from the grill and serve, or cover with foil to keep warm while any other items finish cooking.

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SOURCE:  Week Night Grilling with the BBQ Queens.

 

 

 

Spiced Shrimp with Peach Salsa

Posted by deliciousonadollar in Appetizers, Desserts, Main Dish, Salads and tagged with , , , , ,
Spiced Shrimp with Peach Salsa

Spiced Shrimp with Peach Salsa

Back in the spring our church had a goods and services auction as a fund raiser.  A friend and I got together and offered a catered dinner for up to 6 people.   Two couples teamed up and bid on it, winning the bid.  The date chosen for the dinner was this past weekend.   We had a lot of fun planning the menu, shopping, cooking and then serving the meal.   This was so rewarding, and a great way to help out our church.

The menu we served consisted of several dishes that I have already featured here on the blog with the exception of this shrimp appetizer.  The recipe for it follows below.  The full menu was as follows:

Appetizers

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Garlic- Herb  Cucumber Bites

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Spiced Shrimp with Peach Salsa

Salad

Baby Greens with fresh pears, grapes and pistachios

and honey-balsamic dressing

warm rolls and herb dipping oil

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Entree

Greek Style Chicken Breasts with Herb Rice Pilaf

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Desserts

Jamocha Silk Pie

with whipped cream topping

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Fresh Pear Galette

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SPICED SHRIMP WITH PEACH SALSA

Yield:  Serves 8

Ingredients:

     Peach salsa:

  • 3  1/2 cups coarsely chopped peeled peaches   (nectarines may be used, but don’t bother peeling them)IMG_8033
  • 1 cup coarsely chopped red bell pepper
  • 1 cup coarsely chopped green bell pepper
  • 1/3 cup coarsely chopped red onion
  • 1 jalapeño pepper, seeded and chopped
  • 1/4 cup fresh cilantro leaves
  • 1 Tbsp. lime juice
  • 1/4 tsp. salt

 

Shrimp:IMG_8037

  • 1/4 tsp. salt
  • 3 tsp. brown sugar
  • 2 tsp. ground cumin
  • 1/2 tsp. chili powder
  • 1/4 tsp. black pepper
  • 1  1/2 pounds large shrimp, peeled and deveined
  • 1 Tbsp. olive oil

Directions:

1.  To prepare salsa,  place all the salsa ingredients in a food processor, pulse 8 times.  Set aside.   If the bowl of your processor does not hold all the ingredients, divide in half and process in two batches,  adding the lime juice and salt to the combined batches at the end.

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2.  To prepare shrimp, combine salt, sugar, cumin, chili powder, pepper, and shrimp in a large bowl or zip-lock bag.  Toss gently to coat.  Heat oil in a large nonstick skillet over medium-high heat.  Add shrimp mixture; sauté  4 minutes or until shrimp are done.  Serve with peach salsa.

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SOURCE:    A Carolyn Original

Three Cheese Zucchini Stuffed Lasagna Rolls

Posted by deliciousonadollar in Main Dish and tagged with , , , , , , ,
Three Cheese Zucchini Stuffed Lasagna Rolls

Three Cheese Zucchini Stuffed Lasagna Rolls

It’s a good weekend for pasta.   You know how I know?   Every weekend is a good one for pasta.

That was easy!!

If there’s a reading nook and a good book involved in the weekend pasta plans….I’m there.

Seriously, though, there are some really good things happening in this dish of weekend pasta.  It’s the height of summer garden produce, so we’re taking full advantage of …..wait for it….. zucchini!!!    (again)

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This time it’s mixed with ricotta and Parmesan cheeses and stuffed into lasagna rolls that are then  topped with marinara sauce and mozzarella cheese–delicious, kid friendly, and kind to waist watchers.  You can make them a day ahead and refrigerate, or if you like to cook for the week(s) ahead, they are freezer-friendly.  This is a great recipe to make double of and share with someone in need, they’ll thank you!  (BTW they are vegetarian also, perfect for Meatless Mondays!)IMG_7947

By now you’ve discovered that these roll-ups are another way to use zucchini.  I’ve been thinking about lasagna a lot lately, but instead of making the traditional lasagna, these rolls are so much easier to make and they’re great for portion control.  I have made this same recipe using spinach in the filling, but when my neighbor brought me some zucchini from her garden I thought I’d try out this zucchini version instead.  These turned out so good;  light, not too filling but very flavorful.  I’m so glad that I have yet another way to use zucchini.

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If you plan to freeze these, you can freeze them individually in ziplock bags or freeze them as a finished dish ready for the oven.  You can also freeze any that you’ve baked, but didn’t finish eating.

THREE CHEESE ZUCCHINI LASAGNA ROLLSIMG_7933

Yield:   Makes 8 servings  @  240 cal./servings

Ingredients:

  • 8 lasagna noodles, cooked al dente
  • 1 tsp. olive oil
  • 3 cloves garlic, minced
  • 2 medium zucchini ( 7 oz. each), grated and squeezed dry
  • 1 cup + 2 tbsp. part skim ricotta cheese
  • 1/2 cup grated Parmesan cheese
  • 1 large egg
  • 1/2 tsp. salt
  • black pepper
  • 1  3/4 cups Marinara sauce
  • 1/2 cup part skim mozzarella cheese, shredded
  • fresh basil for garnish, (optional)

Directions:

1.  Preheat oven to 350*F.  Lightly grease or spray a 13 x 9-inch baking dish.   Ladle about 1 cup of sauce onto the bottom of the baking dish and set aside.

2.  In a medium nonstick skillet, saute garlic and olive oil over medium heat for about 1 minute;  add zucchini, salt and pepper to taste and cook about 4 -5 minutes, until soft.

Sauté garlic and zucchini till soft.

Sauté garlic and zucchini till soft.

3.  In a medium bowl, combine the zucchini, ricotta cheese, Parmesan cheese, egg, salt and pepper.  Stir to mix well.

Mix ricotta with the zucchini, Parmesan and egg.

Mix ricotta with the zucchini, Parmesan and egg.

4.  Lay out the lasagna noodles on a clean work surface.  Pat noodles dry with paper towels.  Spread about 1/3 cup filling evenly over each noodle.

Spread each noodle with 1/3 cup filling.

Spread each noodle with 1/3 cup filling.

Roll carefully and place seam side down into peppered baking dish.  Repeat with remaining noodles.

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5.  Ladle the remaining sauce over the lasagna rolls and top each one with 1 Tbsp. mozzarella cheese.

Ladle on more sauce and mozzarella cheese.

Ladle on more sauce and mozzarella cheese.

Cover dish with foil and bake for about 40 minutes or until the rolls are heated through and the cheese is melted.  Top with fresh basil if desired and serve hot.

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SOURCE:   Skinny Taste

BLT Pizza

Posted by deliciousonadollar in Main Dish, Quick Meals and tagged with , , , , ,
BLT Pizza with White Sauce

BLT Pizza with White Sauce

All the world seems to love bacon.  Although I am not really a bacon fanatic, I do love a good BLT sandwich, so the thought of enjoying all the flavors of the classic sandwich in the form of a pizza seemed fantastic.  I wish I had thought of it myself.   I knew that I had an open package of bacon from our favorite meat shop in the fridge, and some fresh ripe tomatoes from our local farm stand.  I also had a package of arugula and baby greens intended for a salad, so the moment I saw this pizza, I knew it was meant to be.

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This turned out to be so good I thought about it for days afterwards.   Mr. D. says it’s the best pizza I’ve ever made.  All the components of your favorite sandwich are here including the mayonnaise.  By adding some oil to the mayo it makes a creamy sauce that is used to fully cover the dough and gives a richer taste to the pizza.   We both enjoyed this pizza so much that I know that I’ll be making this one again and again.   It’s a keeper!

BLT PIZZA WITH WHITE SAUCE

Yield:   1 10-inch pizza

Ingredients:

  • 1 pound ripe tomatoes, seeded and cut into 1/4-inch-thick slices
  • 1 teaspoon dried oregano
  • 1/2 teaspoon black pepper
  • 1/4 cup mayonnaise
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon minced fresh chives, or green onions (tops only)
  • 2 garlic cloves, grated, or finely minced
  • 4 center-cut slices lean bacon
  • 1 pound fresh pizza dough
  • 1 tablespoon cornmeal
  • 2 ounces part-skim mozzarella cheese, shredded
  • cooking spray
  • 1 cup baby arugula
Roast tomatoes, cook bacon, prepare sauce.

Roast tomatoes, cook bacon, prepare sauce.

Directions:

1.  Preheat oven to 400*F.  Place a pizza stone in the oven to preheat.  (If you don’t have a pizza stone, use a round or flat baking sheet)

2.  Arrange tomato slices on a piece of parchment paper;  sprinkle with oregano and pepper. Place on a baking sheet or pizza stone, and bake for 20 minutes or until tomatoes are no longer wet.  Remove tomatoes and and allow to cool slightly while you make the sauce and prepare the dough.

3.  Combine mayonnaise, oil, chives, and garlic in a small bow.

4.  Cook bacon in a skillet over medium heat until crisp;  drain on paper towels.  Break into pieces.

5.  Increase oven temperature to 450*F.  Using floured hands, pat dough into a 10-inch circle.  Place on the baking sheet or pizza stone that has been sprinkled with corn meal.  Pierce dough with a fork; transfer to preheated oven.  Bake at 450*F for 5 minutes.

6.  Carefully remove from the oven.  Brush mayonnaise mixture over crust, leaving a small border;   top with tomatoes.

Cover crust with mayo mixture then top with tomato slices.

Cover crust with mayo mixture then top with tomato slices.

Sprinkle with bacon and cheese; coat crust edges with cooking spray.

Add bacon and cheese next.

Add bacon and cheese next.

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7.  Bake 10 minutes or until cheese melts and crust browns.  Before serving top with arugula.  Cut into 8 wedges.

A BLT on a pizza--the best of both.

A BLT on a pizza–the best of both worlds.

 

SOURCE:   Cooking Light

Lemony Ricotta Galette with Summer Squash

Posted by deliciousonadollar in Appetizers, Main Dish, Side Dish, Vegetables and tagged with , , , , , ,
Lemony Ricotta Galette with Summer Squash

Lemony Ricotta Galette with Summer Squash

I know that being swamped with zucchini is a continuing problem for some of you with gardens, so I’m here to help with that.  Even if you don’t have a garden (like me), you may be looking for some different ways to use zucchini or yellow summer squash.

Summer squashes are about as versatile a vegetable as they come.  Delicious in so many ways–grilled, sautéed, baked or paired with other vegetables, you name it, they’re great.  They can become the main entree in a meatless meal, a savory side dish, or baked into a dessert.  Today I am making a galette that can be the centerpiece of your meal, or served as a side dish, or appetizer.

A side salad is all that's needed for this meal.

A side salad is all that’s needed for this meal.

Galettes are known for their flaky flat crust and irresistible fillings, and this zucchini/summer squash-stuffed pastry is no exception.  The tender veggies are paired with three kinds of cheeses, lemon, and a drizzle of olive oil, then baked until brown and crisp.

Here’s a tip that will make the squash less moist and save your crust from becoming soggy:  Salt the squash well and allow to drain in a colander for about 15 minutes.  Pat dry with a paper towel before putting them into the pastry.

LEMONY RICOTTA SUMMER SQUASH GALETTE

Yield:   Makes 6 servings

Ingredients:IMG_7875

  • 2 medium zucchini and/or yellow squash, thinly sliced (2  1/2 cups)
  • salt
  • 1/2  (15-oz.) package rolled refrigerated piecrust (A time saver,  but make your own if you must.)
  • 3/4 cup ricotta cheese
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup shredded mozzarella cheese
  • 1 clove garlic, minced
  • 1 tbsp. olive oil
  • 2 tsp. finely shredded lemon peel
  • 1 tbsp. lemon juice
  • 1/4 tsp. salt
  • 1.4 tsp. ground black pepper
  • 1 egg yolk  ( or small amount egg beater/egg substitute)
  • Italian seasoning blend or dill weed for garnish

Directions:

1.  Sprinkle sliced zucchini lightly with salt.  Transfer to a colander; drain for 15 minutes.  Pat dry with paper towels.  Preheat oven to 400*F.

Pat squash dry before using.

Pat squash dry before using.

2.  Meanwhile, on a large piece of lightly floured parchment paper, roll pie dough to a 12-inch circle.  Transfer parchment and dough to a large baking sheet and set aside.

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3.  Make ricotta filling:  In a medium bowl whisk together ricotta, Parmesan, mozzarella, garlic, 1 tsp. olive oil, lemon peel, lemon juice, salt, and pepper.  Using a spatula, spread over dough, leaving a 1  1/2-inch border at edge.

Spread ricotta filling on dough leaving a border.

Spread ricotta filling on dough leaving a border.

Top with squash slices.  Drizzle with remaining olive oil.  Sprinkle seasoning blend over squash.

Top with squash slices and seasonings.

Top with squash slices and seasonings.

Gently fold up pastry edges over filling, pleating as necessary.

Fold up edges, and brush with egg mixture.

Fold up edges, and brush with egg mixture.

4.  In a small bowl, whisk egg yolk and 1 tsp. water.  (Or use egg substitute)  Lightly brush pastry edges with egg mixture.  Transfer galette to oven.  Bake 35 – 40 minutes or until edges are golden brown.  If using dill weed as a seasoning, some dill fronds make a colorful garnish.  Serve warm or at room temperature.

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So delicious!

So delicious!

 

 

 

SOURCE:   Better Homes and Gardens

 

 

Keeping it Simple

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

You’re going without makeup, walking around barefoot and even actually reading hardcover books.  Midsummer is here.   That means life is easy, and you’re  enjoying the simple things.    I hope that extends to your meal planning.

Here’s where a good pasta recipe comes in.  And those tomatoes that are really starting to ripen up?   Make them the star of the dish.  Roast or sauté 3 -4 of them along with some garlic and pour over thin spaghetti cooked al dente..  Then, before serving, top with chopped fresh basil and grate some cheese on top.   Oh my!  All that goodness in one place—-I think I might swoon!

Spaghetti with Fresh Tomato Sauce

Spaghetti with Fresh Tomato Sauce

The kind of tomatoes you use for this dish can be any kind you have available.  I’m partial to roma/plum tomatoes because they are so meaty without a ton of seeds,  Sometimes I mix different kinds for some variation.  In the version I made here, I added some small meatballs to the sauce and let them simmer just to cook through, making it a little more hearty–the way Mr. D. likes it.  Lots of fresh basil cut up on top is a must, and let everyone grate on some Parmesan cheese.

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SPAGHETTI WITH FRESH TOMATOES AND CHEESE

Yield:  Makes 4 main-dish servingsIMG_7846

Ingredients:

  • 1  (8-oz.) package spaghetti
  • 2 tbsp. olive oil, use a good quality with a nice fruity aroma
  • 2 small cloves garlic, minced
  • 3 – 4 medium tomatoes, diced
  • 2 tsp. fresh basil, torn
  • 1/2 tsp. salt
  • more bail for garnish
  • grated Parmesan cheese for serving (vegans, omit the cheese)

Directions:

1.  In a 6-quart saucepan, cook spaghetti as label directs.

2.  Meanwhile, in a medium saucepan or skillet, heat olive oil over medium heat.  Add mixed garlic and cook until tender, 1 – 2 minutes.  Stir in tomatoes, 2 tsp. torn basil and salt;   heat through.    If adding meatballs, cover, and simmer on low to heat through, stirring occasionally.

3.  Drain spaghetti, and save 1/4 cup cooking liquid.    Pour into serving bowl,  pour tomato sauce over, and stir to coat.  Add cooking liquid a little at a time, if needed, to further loosen the sauce.  Sprinkle more chopped basil over the top and serve.  Pass the grated cheese.

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This is my idea of great summer eating;  pick those tomatoes while they’re still warm with sunshine, cut them up, cook briefly, and eat ASAP.  Sigh!

SOURCE:  Carolyn’s Originals

 

 

 

 

Blue Cheese Burgers

Posted by deliciousonadollar in Carolyn's Originals, Main Dish, Quick Meals, Sandwichs and tagged with , , , , ,
Blue Cheese Burgers.

Blue Cheese Burgers.

We have a wonderful burger restaurant in our town that we go to on occasion.  They grind their own beef mixture from grass-fed cattle, and it’s juicy and so flavorful.  Using this great beef they come up with some very interesting burgers with unique toppings.  One of my favorites is their blue cheese burger.  This is not your standard burger with blue cheese on top.  Instead it’s crumbled and added to the meat mixture.  When the burger is cooked, the cheese melts, adds its flavor to the other seasonings and makes this burger so moist and juicy that it runs down your fingers and into your hands.

Can't wait for the first bite.

Can’t wait for the first bite.

Licking your fingers is allowed because you don’t want to waste one drop of that deliciousness.  Well, I have been wanting to replicate this burger at home for some time now, and last weekend I did just that.  It may not be an exact copy, but close enough that I was more than satisfied with the result.  We cooked them on the grill, but they would be just as good cooked in a hot skillet on the stove-top.  I would recommend serving them on the best buns you can find.  A good burger deserves a sturdy roll to capture all that goodness.  This burger will definitely be “in your face”. 🙂

Even if you don’t like blue cheese one little bit, you will most likely enjoy these burgers, because there is no strong flavor of blue cheese, but the overall flavor is just perfect.  If you would like a more pronounced flavor of blue cheese, increase the amount that you put into the meat mixture.

An added benefit to adding the cheese to the beef is that you can use a leaner cut of ground beef and still get a moist and very flavorful burger.  These burgers can be served with your favorite toppings.  I served them with sliced tomatoes and lettuce, and a little mayo on the bun that had been toasted.  These have zoomed to the top of my list of favorite burgers.  In fact I have already made another batch to freeze.  It’s so easy to pull out the number you need for a meal, and they’re pan ready.  Just defrost, cook, and eat!!  Exactly what summertime calls for!

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BLUE CHEESE BURGERS

Yield;    makes 12 burgers

Ingredients:

Mixing up the beef mixture.

Mixing up the beef mixture.

  • 3 pounds lean ground beef
  • 4 ounces blue cheese, crumbled, or more to taste
  • 1/2 cup minced fresh chives or green onions
  • 1/4 teaspoon hot sauce, or more to your taste
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon ground black pepper
  • 1 1/2 teaspoons salt
  • 1 teaspoon spicy mustard ( such as Gulden’s)
  • 12 French rolls or buns

Directions:

1.  In a large bowl, mix ground beef, blue cheese, chives, hot pepper sauce, Worcestershire sauce, pepper, salt, and mustard.  Cover and refrigerate for about 1 hour.

2.  Gently shape burger mixture into 12 ( 1/2-inch-thick) patties.

You will want to keep a few of these in your freezer.

You will want to keep a few of these in your freezer.

3.  Preheat an outdoor grill to high heat.  Oil the grill grate.  Grill patties 3 minutes/side for medium well; and 5 minutes/side for well done.  Serve on rolls, with toppings of choice.

Serve with fresh corn for a great summer meal.

Serve with fresh corn for a great summer meal.

 

SOURCE:    Carolyn’s Originals

 

 

Shrimp-Mango Stir-Fry

Posted by deliciousonadollar in Main Dish, Quick Meals and tagged with , , , , , , ,
Shrimp-Mango Stir-Fry

Shrimp-Mango Stir-Fry

Every time I make an Asian-inspired meal from Cooking Light, I wonder if this will be the one that’s a bit off, the one that doesn’t quite come together.  And without fail we sit down to something fabulous, in a way I hadn’t ever considered before.   By now I should know better, the folks who design recipes at Cooking Light magazine seem to always get it right.

This one was no different.  It looks like a very simple shrimp stir-fry with noodles, and it is really, but mango?  with shrimp?  Yes, yes, and yes!  Add some sliced peppers and onion, plus ginger and I find it hard to describe the complexity and absolute deliciousness of this dish.  I swear it’s the ginger that brings it all together, so please don’t leave it out.

Shrimp-ly Delicious!

Shrimp-ly Delicious!

This recipe is meant to serve four, but two of us ate it all, with no regrets.  It’s that good!!

The other good thing about it is that it can be made quickly like most other stir-frys.  Slice, chop, measure and mix all the ingredients in advance and once you turn on the burner, cooking commences and it’s done in a flash.

SHRIMP-MANGO STIR-FRY

Yield:   serves 4

Ingredients:

  • 5 ounces uncooked rice noodles, or soba noodles

    A diverse mix of ingredients!

    A diverse mix of ingredients!

  • 3 tablespoons water
  • 4 teaspoons fresh lime juice
  • 2 teaspoons brown sugar
  • 2 teaspoons fish sauce
  • 1/2 teaspoon cornstarch
  • 1/4 teaspoon crushed red pepper
  • 1/4 teaspoon ground black pepper
  • 12 ounces large shrimp, peeled and deveined
  • 1 tablespoon canola oil, divided
  • 1 cup sliced yellow onion
  • 1 cup sliced red bell pepper
  • 1 tablespoon minced peeled fresh ginger
  • 1 cup cubed peeled ripe mango
  • 1/2 cup torn fresh basil leaves
Slice, chop, measure and mix before starting to cook.

Slice, chop, measure and mix before starting to cook.

Directions:

1.  Prepare noodles according to package directions.  Drain.

2.  Combine 3 tablespoons water and next 4 ingredients (through cornstarch) in a small bowl, stirring with a whisk.  Set aside.

3.  Combine red pepper, black pepper, and shrimp in a medium bowl; toss to coat.

4.  Heat a wok or a large skillet over high heat.  Add  1 1/2 teaspoons oil to pan; swirl to coat.  Add shrimp mixture; cook 3 minutes or until shrimp are almost done, turning once.  Remove shrimp mixture from pan.IMG_7695

5.  Add remaining 1 1/2 teaspoons oil to pan; swirl to coat.  Add onion, bell  pepper, and ginger; cook 2 minutes, stirring occasionally.  Return shrimp mixture and juice mixture to pan.

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Add mango; cook 1 minute or until liquid thickens slightly and shrimp are done.

Add mango last.

Add mango last.

 

Sprinkle with basil.  Serve over noodles.  (I mixed mine right in with the shrimp mixture.)

Sprinkle torn basil on top.

Sprinkle torn basil on top.

 

I can't believe we ate the whole thing!!

I can’t believe we ate the whole thing!!

 

SOURCE:  Cooking Light Magazine

Glazed Salmon with Couscous

Posted by deliciousonadollar in Main Dish, Quick Meals and tagged with , , , , ,
Glazed Salmon and Couscous

Glazed Salmon and Couscous

Let’s go fishing!   I’ll bring the fishing poles if you’ll bring your boat.  I’ll pack a picnic lunch and some cold drinks,  and enough insect repellent to take care of any bugs within miles.  Oh, yeah, bait!  Would you stop on your way to the river and pick some up? Oh, and be sure to bring your camera.  We have to get some pics of our catch to post on F.B.

That reminds me—Do you know how to bait the hook?    Oh, me neither.   Well, I guess we’ll need to find someone to help us with that.   On second thought,  why don’t we just go shopping instead and stop by the local fish market for a nice piece of salmon on our way home.  Sounds like a plan to me 🙂

When we get home it will only take a few minutes to get dinner ready because the salmon is so easy to prepare with this recipe.

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GLAZED SALMON

Yield:  Serves 4

Ingredients:

  • 1  1/4 cups water
  • 3/8 teaspoon kosher salt, divided
  • 3/8 teaspoon ground black pepper, divided
  • 1 cup uncooked couscous  (In my version, I used the larger size pearl couscous, and followed cooking time on the package.)
  • 2 tablespoons chopped fresh dill

    Whole-grain mustard and chopped shallots.

    Whole-grain mustard and chopped shallots.

  • 1/4 teaspoon grated lemon rind
  • 1 teaspoon fresh lemon juice
  • 2 teaspoons olive oil
  • 1 teaspoon butter
  • 3 tablespoons chopped shallots
  • 1/4 cup dry white wine
  • 2 tablespoons whole-grain mustard
  • 1 tablespoon brown sugar
  • 4 (6-ounce) salmon fillets, about 1 inch thick
  • cooking spray

Directions:

1.  Preheat the broiler.  Line a jelly-roll pan with foil, and coat with cooking spray.

2.  Bring 1 1/4 cups water to a boil in a medium saucepan.  Stir in 1/8 tsp. salt, 1/8 tsp. pepper, and couscous; cover.  Remove from heat; let stand 5 minutes.  Stir in dill, rind, and juice.  (If using Israeli or pearl couscous, following cooking directions on package.)

3.  Heat a small saucepan over medium-high heat.  Add olive oil and butter; swirl until butter melts.  Add shallots; cook 2 minutes, stirring occasionally.  Add wine to pan; bring to a boil.  cook 2 minutes;  stir in mustard and brown sugar.  Remove pan from heat.

Sautéing the shallots.

Sautéing the shallots.

4.  Arrange salmon fillets, skin sides down on the prepared jelly-roll pan.  Sprinkle with remaining 1/4 tsp, salt and remaining 1/4 tsp. pepper.  Spread half of mustard mixture evenly over fillets.  Broil 6 minutes or until desired degree of doneness.  Spread remaining half of mustard mixture over fillets.  Serve salmon with couscous.

You can round out this meal nicely with the addition of a green vegetable such as haricots verts, or asparagus.

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