Category Archives: Quick Meals

Keeping it Cool!

Posted by deliciousonadollar in Pies, Pastry, Quick Meals, Salads and tagged with , , , , , , ,
Creamy Watermelon Pie

Creamy Watermelon Pie

Watermelon and Cucumber Salad

Watermelon and Cucumber Salad

The heat wave in the East continues.  This is day #7, with at least one more day of it before some promised cooler weather makes its way here sometime over the weekend.  The electric company is asking us to limit power usage during peak times, so I’m not using the stove or oven, and it’s too darn hot to stand outside over the grill cooking.  What’s my solution to preparing meals?

Well, since the refrigerator can’t be turned off, I am making use of it to the max and we are eating cold foods.  Today, I went to the super market early in the morning to get some necessary items for my menu.  You know, I actually Shivered while shopping in the frozen foods isle.  Yikes, almost didn’t recognize what was happening!   When I got home I did a little preliminary cooking (morning is not peak time for power usage.), so that I could put together a cold salad plate for dinner.  It turned into a Salad Niçoise, but I’ll save that for another day.

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Two foods that always suggest coolness to me are watermelon and cucumbers.  Having purchased some of each of those foods, I was  led  to create a salad combining both of them.  Chilled watermelon and chunks of cucumber tossed with feta cheese, fresh basil and a drizzle of balsamic dressing.  I love that salty-sweet-tangy thing going on.  It is guaranteed to keep you cool as a cucumber when the temperature outside will have you melting.  I could be happy eating just this for lunch;  it is so refreshing and cool.

The second item I made using watermelon was Creamy Watermelon Pie.  A pie so refreshing that it never lasts long on a hot summer day.  Using just a few convenience foods, you can make it in a flash, then sit back and wait for it to thicken.  Dee-lightful!

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CHILLED WATERMELON, CUCUMBER AND FETA SALAD

Yield:   Servings,  4IMG_4632

Ingredients:

  • 4 cups chilled seedless watermelon, diced large
  • 1 medium chilled seedless cucumber, peeled and diced
  • 1/4 cup crumbled feta cheese
  • 1 Tablespoon fresh mint – or basil- thinly sliced
  • 3 Tbsp. balsamic vinaigrette

In a large bowl, place the watermelon and cucumbers.  Top with feta and mint or basil.   When ready to serve, drizzle with the balsamic vinaigrette, and toss to combine.

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SOURCE:   adapted from  Skinny Taste.com

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CREAMY WATERMELON PIE

Yield:  6 – 8 servings

Ingredients:IMG_4608

  • 1 package  (3 ounces) watermelon flavor gelatin  (I used Jolly Rancher Brand)
  • 1/4 cup boiling water
  • 1 carton (12 ounces) frozen whipped topping, thawed
  • 2 cups cubed seeded watermelon
  • 1  ( 9-inch) graham cracker (or other) pie crust.  (I always use Shortbread Cookie Crust)

Directions:

In a large bowl, dissolve gelatin in boiling water.  Allow to cool to room temperature.  Meanwhile cut up watermelon into small cubes. Whisk the whipped topping into the gelatin; then fold in the watermelon.  Spoon into the crust.  Refrigerate for 2 hours until set.  Yield 6 – 8 servings

Pour filling into crust and chill for at least two hours.

Pour filling into crust and chill for at least two hours.

Such a pretty pink.

Such a pretty pink.

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SOURCE:   Taste of Home

Pimiento Cheese Omelet

Posted by deliciousonadollar in Breakfast, Brunch, Carolyn's Originals, Quick Meals and tagged with , , , , , , ,
Pimiento-Cheese Omelet

Pimiento-Cheese Omelet

You know those open-faced pimiento cheese BLT sandwiches I wrote about here?  Well, there was just a tad of cheese mixture left over, and not being one to throw out or waste food, I put it into the fridge.

So now, here it is Sunday morning, and I’m making an omelet,  when out of the blue I thought of the pimiento cheese in the fridge.  Bingo!!  I’ll  put it into the omelet.  Instead of putting the cheese into the egg mixture, I partially cooked the egg/omelet and while the center was still wet dropped gobs of cheese on it.  Then folded it onto itself, covered the pan and let the heat finish cooking the egg and melt the cheese.  WOW!  moments of genius come at the most unexpected times! 😀

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This was so good it was incredible.  The cheese was just the right amount so that it did not overpower the delicate egg, yet added an extra wonderful flavor.  I think it might be worth having a small tub of pimiento cheese mixture in the refrigerator at all times just for such moments.  When genius strikes, one needs to be ready!!

PIMIENTO CHEESE OMELET

Serves 1

Ingredients:

  • 2 or 3 eggs, beaten lightly with a whisk,
  • salt and pepper to taste
  • 1 – 2 tsp. water
  • 1 – 2 tsp. butter
  • 2 Tbsp. pimiento cheese

Lightly beat the eggs with a whisk in a small bowl.  Add salt, pepper and a little water.  Mix well.

In a medium skillet, over medium heat, melt butter.  Swirl pan to coat.  Pour in the egg mixture and allow cooking to begin,  As the edges become set, lift gently and allow the liquid egg to run underneath at the edges.

When as much liquid egg has “run under”, but the top is still wet,  spoon small dabs of pimiento cheese over the top.  Then lift one side of egg and fold to the middle, lift again, and fold onto itself.  Turn off the heat, cover for a short time and allow the cheese to melt.

Fold the omelet in thirds and let the heat melt the cheese filling.

Fold the omelet in thirds and let the heat melt the cheese filling.

Serve warm with toast and breakfast meat or with a salad for a dinner entree .

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SOURCE:   a Carolyn Original

Soba Noodles with Miso-Glazed Chicken (or Tofu) and Vegetables

Posted by deliciousonadollar in Main Dish, Quick Meals and tagged with , , , , , , , , ,
Soba noodles with miso-glazed chicken and vegetables.

Soba noodles with miso-glazed chicken and vegetables.

My first question is–what are soba noodles?  Uninformed as I am I decided to find out, and for anyone else who also doesn’t know,  I’ll share what I learned.

Soba noodles are a traditional flat Japanese noodle made from buckwheat flour and wheat flour and used widely in Japanese cookery. (Dictionery.com)  Called a “whole grain”, buckwheat is actually the fruit of the buckwheat plant.  The plants are harvested and dried, the fruits hulled and then ground into flour.  Soba noodles look like flat spaghetti and are usually light beige in color, have a somewhat nutty flavor, and are shelf stable like other pastas.  They should be stored in a cool, dry place.  You generally cook these noodles the same way you cook any other kind of pasta; in a large pot of boiling salted water.

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A few years ago it was difficult to find Asian noodles except in an Asian market, but happily, most large supermarkets now carry them.  I was fortunate in finding them at the market where I shop as fresh soba that only needed to be heated in the microwave.

Once I learned what soba noodles are and then actually found them, I was ready to try making this recipe.  I must say that both Mr. D. and I loved it and we ate most of the whole amount that is meant to serve 4.  There was only a small amount left over and we both wanted it for lunch the next day.  (He won!)

SOBA NOODLES WITH MISO-GLAZED CHICKEN AND VEGETABLES

Servings:   about 4

Ingredients:

Chicken and all the seasonings are ready.

Chicken and all the seasonings are ready.

  • 2  1/2 Tablespoons canola oil, divided
  • 2 Tbsp. rice vinegar
  • 2 Tbsp. white miso
  • 1 Tbsp. minced peeled ginger
  • 1 Tbsp. minced garlic
  • 1 Tbsp. lower-sodium soy sauce
  • 1 1/2 tsp. sugar
  • 1 tsp. dark sesame oil
  • 4 ounces uncooked soba noodles
  • 1 pound chicken breast tenders  (14-ounce pkg. extra-firm tofu, may be substituted)
  • 6 ounces mushrooms, sliced
  • 1 pound asparagus spears, trimmed and cut into 1-inch pieces
  • 1/4 cup thinly sliced green onions

1.  Combine 1 Tbsp. canola oil and next 7 ingredients (through sesame oil) in a medium bowl, stirring with a whisk.

2.  Cook noodles according to package directions; drain and rinse.  Combine noodles and 1/4 cup miso mixture in a bowl; toss to coat.

3.  Heat a large nonstick skillet over medium-high heat.  Add 1 Tbsp. canola oil to pan; swirl to coat.  Cut any large pieces of chicken crosswise into smaller pieces. (Cut tofu crosswise into 4 (1-inch thick) slices.  Add to pan; cook 3 minutes on each side or until browned.  Add 1 Tbsp. miso mixture to pan; toss to coat.

This is the tofu version, courtesy of Cooking Light.

This is the tofu version, courtesy of Cooking Light.

4.  Remove chicken/tofu from pan; keep warm.  Add remaining 1 1/2 tsp. canola oil to pan; swirl to coat.  Add mushrooms and asparagus to pan; sauté 4 minutes or until tender.

Sauteing the veggies and the miso mixture.

Sauteing the veggies and the miso mixture.

Add remaining 2 Tablespoons miso mixture to pan;  toss to coat.  Sprinkle with green onions.  Arrange 1/2 cup noodle mixture in each bowl.  Top with 1/2 cup vegetable mixture and chicken or tofu.

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Soba noodles with miso-glazed chicken and vegetables.

Soba noodles with miso-glazed chicken and vegetables.

SOURCE:  COOKING LIGHT

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

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

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

Cauliflower-Broccoli-Cheese Soup

Posted by deliciousonadollar in Quick Meals, Soups and tagged with , , , , , , ,

A quick post today featuring a soup that I made this past weekend when I had an abundance of broccoli and cauliflower on hand that needed using up.

Cauliflower-broccoli-cheese soup.

Cauliflower-broccoli-cheese soup.

After spending the morning outside spreading mulch and pruning some shrubs, Mr. D. and I were starving and ready for a break.  In just about 30 minutes I was able to have this thick, vegetable soup on the table ready for us to devour.  If you use frozen vegetables it takes even less time to make.  I didn’t realize a “made from scratch” vegetable soup could be ready in such a short time, and be so delicious.  It has only 150 calories per serving, and is low in fat and carbohydrates, yet satisfies and is filling.  To make it vegetarian, switch out the chicken broth and use vegetable broth instead, and omit the cheese.

CAULIFLOWER-BROCCOLI-CHEESE SOUP

Yield:   4 servings

Total time to make;  about 30 minutes

INGREDIENTS:

  • 1 tsp. canola oilIMG_4086
  • 1 large onion, chopped
  • 1 garlic clove, chopped
  • 2 cups low-sodium chicken broth
  • 1 lb. frozen broccoli and cauliflower or 5 cups fresh, chopped
  • 1/2 cup fat free milk
  • 2 oz. reduced-fat cheddar cheese, shredded (1/2 cup)
  • 1/4 tsp. ground black pepper or to taste
  • 1/4 cup seasoned croutons
  • ground nutmeg for garnish

1.  In a large saucepan, heat oil over medium heat, add onion and cook until just beginning to brown.  Add garlic and continue cooking until onions are lightly browned.

2.  Add chicken broth, broccoli and cauliflower;  cover and bring to a boil.  Reduce heat and cook for 10 – 15 minutes or until vegetables are tender.

3.  Puree mixture with and immersion blender or a regular blender.  Return mixture to saucepan, add milk and heat through.

4.  Remove from heat and stir in cheese.  Season with pepper.  Sprinkle each serving with nutmeg and garnish with a few seasoned croutons.

Quick to make; filling and nutritious.

Quick to make; filling and nutritious.

Seasoned croutons add a little crunch to an otherwise smooth soup.

Seasoned croutons add a little crunch to an otherwise smooth soup.

Nutritional Profile:  150 calories, 6g. fat. 2g saturated fat, 15 g. carbohydrates, 4g sugars, 8g protein.

SOURCE:   found in a circular from my local grocery store