Salmon with Roasted Cherry Tomatoes and Onions

Posted by deliciousonadollar in Main Dish, Quick Meals and tagged with dinner, Fish, Low calorie, recipe, Roast Tomatoes, Salmon, salmon fillets December 5, 2013

Salmon with Roast Tomatoes and Onions

This recipe is from the archives, published back before I got a good camera, so the pictures didn’t do it justice. I cooked it again just recently, and appreciated once more what a great recipe it is, so here it is again, updated. The roast tomatoes and onions produce a tasty sauce that enhances the salmon and keeps it moist. It all gets baked together in the oven and makes a great weeknight meal.

Salmon is a fish that is highly recommended for our diet, because of all its heart healthy ingredients and so I try to include it quite often. The problem for me—because I’m someone who likes a lot of variety—is the few ways I know how to prepare it. And so I’m always on the look-out for new recipes that are easy, without a long list of ingredients, and taste good. The following recipe is one that meets all those criteria. Roasting the tomatoes and onions first brings out their sweetness, and creates a flavorful sauce that enhances the salmon. Serve it with couscous or rice and a green vegetable for a perfect entree.

Salmon with Roasted Cherry Tomatoes and Onions

SERVES 2

Ingredients:

2 cups cherry tomatoes
These are compari tomatoes that I roasted with sliced scallions. and garlic.
1 large onion, cut in wedges
1 1/2 teaspoon chopped fresh thyme, or 1/2 teaspoon dried
1 teaspoon olive oil
1/4 teaspoon salt
1/4 teaspoon black pepper
2 cloves garlic, minced
2 ( 6 0z.) salmon fillets, about 1 inch thick, or one large salmon fillet
2 tablespoons fresh lemon juice.

Directions:

Preheat oven to 400 degrees. Spray a jellyroll pan or shallow baking dish with cooking spray.
In a large bowl, place tomatoes, onions, and remainder of ingredients thru garlic. Toss to coat vegetables.

Tomatoes and seasonings ready for roasting

3. Bake at 400 degrees for 15 minutes, stirring once during that time.

Lay salmon on top of tomato mixture.

4. Place salmon on top of tomato mixture, and bake an additional 10 – 12 minutes, until fish flakes easily with a fork.

5. Serve the tomato mixture over the fish. Drizzle with lemon juice.

Serve salmon with tomato sauce spooned over the top.

SOURCE: Cooking Light Magazine

Apple Sour Cream Pie with Gjetost Cheese

Posted by deliciousonadollar in Pies, Pastry and tagged with Apple pie, dessert, food, gjetost cheese, Norwegian cheese, pastry, pie, recipe, Sour cream December 4, 2013

Sour Cream Apple Pie with Norwegian Gjetost Cheese.

Making apple pie this way was a first for me. The first time I made the crust this way, the first time I put sour cream in the filling with the apples and definitely a first time using Norwegian Gjetost (pronounced “yay-toast”) cheese. It was a wonderful addition to apple pie.

Gjetost is made from a combination of both cow and goat’s milk and has a fudge-like consistency and nutty, caramel flavor. It develops its distinctive color and flavor because the milk sugars are caramelized during the cheese-making process. The cheese is slightly sweet and nutty and has a smooth texture. I used a brand called Ski Queen gjetost, that I found at my local Whole Foods, but there are other brands available, often found at Scandinavian markets. Gjetost generally comes in an 8-ounce block. It is delicious when brought to room temperature, sliced and served with flatbreads or other crackers and fruit.

Gjetost cheese, packaged in an 8-ounce block.

The filling also calls for a little sour cream, which adds a creamy balance to the gjetost. This is a very easy pie to make; the crust is a no-roll variety and the quick streusel topping is made with crunchy flake cereal. The crust is an adaptation of a recipe called Pat-A-Pan Piecrust from the Amish Cook’s Baking Book by Lovinia Eicher with Kevin Williams.

This pie was one of my offerings at the Thanksgiving dinner at my sister-in-law’s house. It was the only homemade pie there, and it disappeared so fast I didn’t get a picture of it sliced, nor did I even get a piece to eat. My husband and the others who had some all declared it “delicious, creamy, different, but good. and other such phrases. I guess I’ll have to take their word for it. I know that it looked great and smelled fantastic while it was baking. Since I still have about half the cheese left, I will most likely make it again–this time just for us!

SOUR CREAM APPLE PIE WITH NORWEGIAN GJETOST

Yield: Makes 1 9-inch pie, 8 servings

Ingredients:

For the Crust:

1 1/2 cups all-purpose flour
1/2 tsp. salt
1 tsp. sugar
1/2 tsp. cinnamon
1/2 cup vegetable oil
3 Tbsp. cold milk

For the filling:

Apples and other filling ingredients.

6 cups sliced apples
2 Tbsp. sour cream
1 Tbsp. lemon juice
1/2 cup granulated sugar
1/2 tsp. cinnamon
1/2 tsp. cardamom*
1/8 tsp. salt
2 Tbsp. flour
2 ounces gjetost cheese, grated**

* If you don’t keep cardamom on hand you can replace it with pumpkin pie spice or just extra cinnamon.

** If you can’t find the gjetost, omit it and replace half of the sugar in the filling ( 1/4 cup) with light brown sugar and add an extra 1/2 tablespoon flour.

For the streusel topping:

Crumble topping ingredients.

1/2 cup crushed cornflakes ( or other unsweetened flake cereal)
1/4 cu flour
1/4 cup sugar
1/4 tsp. cinnamon
1/4 tsp. cardamom
4 Tbsp. butter, melted

Preparation:

Crust: Combine the flour, salt, sugar and cinnamon in a mixing bowl. In a separate bowl, whisk the oil and milk until creamy and well blended. Pour over the dry ingredients and mix with a fork to form a moist dough. Place in the bottom of a 9-inch pie plate and flatten with you hand. Using your fingers, gently push the crust to the edge and up the sides of the pie plate, taking care to make it as even as possible. Prick the bottom and sides with the times of a fork, cover loosely with plastic wrap and refrigerate for at least 1 hour before filling and baking.

Crust is shaped to the pan with your fingers.

Preheat the oven to 425*F.

Filling: Blend the sour cream, lemon juice, sugar, cinnamon, cardamom, salt and flour together in a large bowl. Add the apples and toss to coat well. Sprinkle the bottom of the pie crust with about 1/3 of the grated gjetost.

Sprinkle 1/3 of cheese in the bottom of crust.

Add about 1/2 of the apple mixture and spread evenly. Top with another 1/3 of the cheese, leaving the remaining 1/3 for the last 2 minutes of baking.

Add 1/2 the apple filling and another 1/3 of cheese.

Top with the remaining apples. Place in the oven and bake for 25 minutes, shielding the edges of the crust with foil as soon as they turn golden brown.

Add remaining apple filling.

Streusel topping: While the pie is baking, combine the crushed cornflakes, flour, sugar, cinnamon, cardamom and melted butter in a small bowl. Remove the pie after the first 25 minutes and spread the topping over the top as evenly as possible.

After baking for 25 minutes,.

Sprinkle on topping and continue baking.

Return to the oven and bake for an additional 15 minutes, or until the topping is bubbling and golden brown and the apples are tender. Immediately sprinkle on the remaining cheese and place the pie back in the oven for a minute or two until it melts. remove and cool on a rack to room temperature.

Looks and smells fantastic.

I baked the pie on a baking sheet to catch any drips and I’m glad I did as it did run over. It firmed up as it cooled and kept its shape when cut into wedges. I have got to make this again. 😀

SOURCE: My Gourmet Connection

Stuffed is a Good Thing

Posted by deliciousonadollar in Vegetables and tagged with acorn squash, food, recipe, rice pilaf, side dish, stuffed squash, vegetable, vegetarian December 3, 2013

What does it mean to be “stuffed”? Is it good or bad? Actually, it’s both.

Stuff is a word that has ancient origins, originally pertaining to cloth, but its meaning has changed over time with some interesting applications. Take the following phrases for instance:

stuff it—expresses rejection

and stuff—additional things, i.e. she had lots of furniture and other stuff

be stuffed up—nasal congestion as with a cold

fill out the skin of a dead animal–stuffed parrot

to over eat–to stuff yourself (as in Thanksgiving)

to fill a receptacle or cavity–a stuffed toy or the turkey

Since the year 2000 the word stuff has had an increase in usage usually connected to other words like cool stuff, new stuff, great stuff, etc.

Well, today’s recipe is about filling a cavity with some really cool stuff. I’m sure you will like it so well that you will stuff yourself after which time if someone were to offer you another serving you would tell them to go “stuff it”.

Stuffed Acorn Squash

STUFFED ACORN SQUASH

Yield: Serves 4

Ingredients:

I used a package of convience rice, precooked.

2 Acorn squash, halved lengthwise, seeds removed
2 Tbsp. butter
1 large shallot, minced
2 cloves garlic, minced
1/2 tsp. dried rubbed sage
coarse salt and pepper
1 box (6-oz.) wild rice blend (seasoning packet discarded)
1/2 cup cried cherries or cranberries
1/2 cup chopped pecans, chopped ( I used sliced almonds)

Directions:

1. Preheat the oven to 450*F. On a rimmed baking sheet, arrange squash halves cut side down. Cover tightly with foil. Roast till tender when pierced, about 40 minutes.

2. Meanwhile, in a large saucepan, heat butter over medium heat. Add shallot, garlic, and sage. Season with salt and pepper. Cook, stirring occasionally, till tender, 3 – 5 minutes. Add rice and 1 3/4 cup water; Bring to boil, cover, and reduce heat to low. Cook until tender without stirring, about 25 minutes.**

3. Remove rice from heat and stir in cherries and pecans. Season with salt and pepper. Season the inside of each squash half with salt and pepper.

Mound stuffing into cavities of squash, dividing evenly and serve while hot.

Squash half, filled with rice stuffing.

**Instead of using wild rice, I used a package of precooked rice, intended for the microwave, but cut it open and heated it in the skillet with the shallot and garlic, plus a little chicken broth to moisten it. I’ve recently discovered these packages of rice by Uncle Ben’s. They are the perfect amount for two people, and saves lengthy cooking time for long-grain rice.

SOURCE: Martha Stewart.com

Turkey Tetrazzini

Posted by deliciousonadollar in Main Dish and tagged with baked casserole, dinner, food, left-over turkey, recipe, Tetrazzini December 2, 2013

Turkey Tetrazzini

Got lots of leftover turkey? This is a great recipe to help you use it up. Even those who may not like turkey will eat this. It is a creamy casserole that makes use of frozen vegetables and fresh mushrooms. It may also be made with chicken, so it can be enjoyed most any time.

Turkey Tetrazzini originated early in the 20th century, and was named for Louisa Tetrazzini, an Italian operatic soprano. It was poured over pasta with mushrooms and almonds, then sprinkled with cheese and baked in the oven. There are many variations of it available if you do a search, some made with convenience foods, others made from “scratch”. This recipe is mainly from scratch which I prefer so that I can control the amount of fat and sodium it contains.

I like to serve it with cranberry sauce or cranberry relish and a salad.

TURKEY TETRAZZINI

Yield: Makes 6 servings

Ingredients:

12 ounces thin spaghetti or angel hair pasta, broken into thirds
Not too many ingredients go into this casserole.
1/4 cup butter
2/3 cup chopped onion
1/4 cup all-purpose flour
2 cups milk
1 tsp. salt
1/4 tsp. ground pepper
1/2 tsp. poultry seasoning
1/4 tsp. dry mustard powder
1 1/2 cups shredded sharp Cheddar cheese, divided
1 (10 oz.) package frozen petite peas, thawed
1 ( 8-oz) package sliced fresh mushrooms
3 cups cooked turkey, cut into chunks
1/2 cup Parmesan cheese
1/2 cup crushed garlic-and-onion seasoned croutons
1/4 tsp. paprika

Directions:

1. Preheat oven to 375 *F. Spray or grease a 13 x 9 inch baking dish, or 2 smaller baking dishes ( 11 x 7-inch) if freezing some.

2. Bring a large pot of salted water to a boil. Add the pasta and cook as package directs until pasta is still slightly firm. Drain.

3. Melt the butter in a saucepan over medium heat. Add the onion; cook and stir until tender. Stir in the flour until blended, then gradually stir in the milk so that no lumps form. Season with salt, pepper, poultry seasoning and mustard. Cook over medium heat, stirring constantly until the mixture thickens.

4. Remove from heat and add 1 cup cheese; stir in, then add the peas, mushrooms, turkey, and pasta. Stir to coat with the sauce. Pour into prepared baking dish ( or dishes).

Everything combined in the baking dish.

5. Make topping: In a small bowl, mix together the crushed croutons, remaining 1/2 cup cheddar, the Parmesan cheese and paprika. Sprinkle over the top.

Topping sprinkled over it.

Cover with foil and bake at 375* for 30 minutes. Uncover and bake for another 15 minutes, until topping is browned and sauce is bubbling. Let stand for 10 minutes before serving.

After baking.

Note: Casserole may be assembled and frozen up to 1 month. Thaw in the refrigerator overnight; bake, covered, at 375*F for 40 minutes. Uncover and bake 15 minutes more or until cheese is melted and bubbly.

SOURCE: Myrecipes.com

For another recipe that uses leftover turkey, check out my recipe for Turkey Frame Soup.

Mexican Ham and Bean Soup

Posted by deliciousonadollar in Soups and tagged with food, ham, pinto beans, recipe, soup, spicy November 29, 2013

Mexican Ham and Bean Soup

With a cold rain falling outside and the wind whipping the remaining leaves around, it is just the kind of day when I like to make soup. A big pot of warming soup and some biscuits to go with it. Oh, I can’t wait for dinner! So I had better get started.

When made with dried beans as this soup is, it shortens the cooking time if you precook the beans and let them soak in the hot liquid for about an hour before actually making the soup. Once you get the beans, broth, and seasonings going you can go on to other things and let the wonderful aroma fill your kitchen until it’s time to add the tomatoes and chili.

A one-pot meal will be waiting for you whenever you want it. This is a good meal for when family members are coming and going, eating at different times. Keep it warm on the back burner and let everyone ladle out their serving as needed.

Since the recipe for this soup makes a large quantity, I made only half the recipe and at step #3 where tomatoes are added, I also added the leftover sauce from my Omelette with Bacon Ham and Beans. It was a good way to use up the extra sauce, and it rounded out the soup with some extra vegetables. I made the recipe as it is given here on many occasions and we always love it. Men in particular will find this to be very spicy, hearty and filling. Someone in my family once said it was the best soup he ever had. I’m looking at you, Steve.

MEXICAN HAM AND BEAN SOUP

Yield: 8 servings

Ingredients:

1 pound dried pinto beans ( or navy beans)
8 cups fat-free less-sodium chicken broth
2 cups chopped onion
2 cups water
1 1/2 cups cubed smoked ham steak (about 8 ounces)
1 Tbsp. chili powder
2 tsp. ground cumin
2 tsp. dried oregano
2 packets Sazon Goya (optional), but good
3 bay leaves
3 garlic cloves, crushed
1 (14.5-ounce) can diced tomatoes, undrained
1 chipotle chile ( or dried ancho or pasilla chile)
1/2 cup shredded Manchego cheese or Monterey Jack cheese
1/2 cup minced fresh cilantro

Directions:

1. Sort and wash beans; place in a large Dutch oven or soup kettle. Cover with water to 2 inches above beans, bring to a boil. Cook 2 minutes, remove from heat. Cover and let stand 1 hour. Drain.

2. In the same pan, combine beans, broth, and next 8 ingredients (broth through garlic); bring to a boil. Partially cover; reduce heat to medium-low. Simmer 1 1/2 hours or until beans are tender.

3. Stir in tomatoes and chile, simmer 30 minutes. Discard bay leaves and chile. Ladle soup into bowl. Top with cheese, sprinkle with cilantro.

If there is any left over, it seems to taste even better the second time around when flavors have had even more time to meld.

SOURCE: an old recipe from my recipe box

A Day for Giving Thanks

Posted by deliciousonadollar in Holiday and tagged with Holidays, Thanksgiving November 28, 2013

To all my readers: I’m busy cooking for my family today, and later we will sit down to our Thanksgiving feast remembering all we have to be thankful for. I wish you all a wonderful day today however you may be celebrating it. Just be sure it includes family, friends, and, of course, good food. Carolyn

Cheese Garlic Biscuits

Posted by deliciousonadollar in Bread, Rolls and tagged with Biscuits, cheddar cheese, dinner, easy, Quick, recipe November 27, 2013

Cheese Garlic Bisquits

Dinner rolls and biscuits often times join each other on the dinner table. Some folks prefer rolls while others like biscuits. I’m a biscuit person when given a choice, although I never turn down a good dinner roll either. These biscuits are so good that I just had to share them with you just in case your family is like mine and likes a variety of “breads” on the table.

I suppose it doesn’t make much sense to rave about a recipe that starts with a baking mix and includes just a couple of other ingredients. And it probably doesn’t count that I literally had these mixed up in seconds yet I can’t praise them enough. They are light, fluffy, and reach- for- seconds delicious. They feel like they are going to float right out of your mouth!

Tender, and fluffy inside.

These biscuits are also great with a bowl of soup or a salad.

CHEESE GARLIC BISCUITS

Yield: 10 servings

Ingredients:

2 cups buttermilk baking mix, like Bisquick
2/3 cup milk
2/3 cup shredded cheddar cheese
1/2 tsp. garlic powder
1/4 cup butter, melted
1/2 tsp. chopped parsley

Directions:

1. Preheat oven to 450*F Have ready a cookie sheet lined with parchment paper.

2. Combine baking mix, garlic powder, milk and cheddar cheese in a mixing bowl. Beat with wooden spoon until soft dough forms.

3. Drop dough by spoonfuls onto cookie sheet.

I brushed them with butter before baking.

Bake 8 – 10 minutes until golden brown.

After baking, golden and lightly browned with little crisp edges.

4. Melt butter and add chopped parsley.** Brush over warm biscuits before removing from cookie sheet. Serve warm.

**I like to brush the butter mixture on before and after baking. It makes them so much better.

SOURCE: Allrecipes.com

Gluten Free Pumpkin Cheesecake

Posted by deliciousonadollar in Carolyn's Originals, Desserts and tagged with cheese-cake, dessert, food, gluten-free, low-fat cream cheese, pumpkin, recipe November 26, 2013

Gluten-free Pumpkin Cheese Cake.

Not too long ago a member of my family was diagnosed with a gluten sensitivity. So for Thanksgiving, I wanted to make a dessert that she particularly likes and could eat. Pumpkin pie has always been a favorite, so I knew that anything with pumpkin would work out well. I also needed it to be something that didn’t have a crust.

Remembering a cheesecake recipe that I have made in the past that was crustless, I devised this recipe for a cheesecake that is crustless, but gives all the flavor of a pumpkin pie. We all loved it. So for anyone who needs a gluten-free dessert, this one is very good. You can also reduce the fat content by using low-fat cream cheese and low-fat sour cream. It mixes up easily and can be all made in a little over an hour. Chill until ready to serve.

Oh, soooo good.

GLUTEN-FREE PUMPKIN CHEESECAKE

Yield: serves 8

Ingredients:

Looks like someone’s making a pumpkin cheesecake!

2 (8-oz.) packages cream cheese
1 cup sugar
1 cup pumpkin puree
1 tsp. vanilla
1 Tbsp. pumpkin pie spice
4 eggs

Topping:

1 cup sour cream
3 Tbsp. sugar
1/2 tsp. vanilla

Directions:

1. Preheat oven to 350*F. Spray or grease a 9-inch deep pie pan, or 10-inch regular pie pan.

2. In the large bowl of an electric mixer, put in cream cheese and sugar. Beat until smooth and thick. Add eggs one at a time beating smooth. Add vanilla, pumpkin and pumpkin pie spice. Blend in well. Pour into prepared pie pan. I had enough filling for a 9-inch deep dish pie plate plus 3 custard cups.

This makes a lot of filling. Use a 10″ pan or several extra custard cups.

3. Bake at 350*F for 40- 45 minutes. Test center for doneness. The cheesecake may develop cracks in the top, but this will be covered by the sour cream topping.

It will puff up as it bakes and may crack like this one did.

4. Remove from oven and allow to cool for about 20 minutes. While cooling the center will become slightly depressed.

A depression forms in the center as it cools a bit.

Meanwhile mix up the topping mixture using a bowl and whisk. Pour over cheesecake, and bake an additional 10 – 15 minutes. The topping should fill the depression in the cheesecake, creating a white center with raised edges that are light pumpkin color. A pretty effect!

Before baking–fill center with sour cream topping.

After baking.

5. Cool on a wire rack and then refrigerate until ready to serve.

A light and fluffy texture.

Oh, soooo good.

SOURCE: a Carolyn’s Original

Pumpkin Apple Muffins

Posted by deliciousonadollar in Muffins & Scones and tagged with Apples, breakfast, cinnamon, food, muffins, pumpkin, pumpkin pie spice, recipe, streusel November 25, 2013

Pumpkin Apple Muffins

The cold fall and winter months are not my favorite. But cold weather weekends…..I don’t mind them too much, because I spend a lot of time in my kitchen. There’s something to be said about cooking and baking at this time of year, filling the house with incredible smells and warmth.

This recipe, oh, dear readers, this recipe! Apples, pumpkin, spices, cream cheese filling, streusel topping AND a drizzle of frosting—what more do you need to know? Though I love every recipe I share with you, I don’t usually gush except for the very best. I’m definitely gushing over these muffins. Every bite elicits an “mmmmm…”, ‘Wow…”, “So good….”, etc. Mr. D. on tasting them said…”I would walk over hot coals for these”, to which I replied, “Oh My Goodness, that good?”

Here’s the deal with these muffins….they should really be named Pumpkin Apple Cream Cheese Streusel Muffins, which is a mouthful, so I just shortened it. What you need to know about these muffins is –if you don’t like them with, say cream cheese , no problem, skip that part. If you don’t like streusel, no worries, omit it, and move on! Don’t have any apple?, Ok, leave it out. Streusel, yes; cream cheese, no? Totally do-able. Like your muffins naked? Knock yourself out.

Do you get the picture here? This is basically a “choose your own muffin adventure”. So let’s get on with it…..

PUMPKIN APPLE MUFFINS

Yield: Makes 18 muffins

Ingredients:

Muffins:

2 1/2 cups flour
2 cups granulated sugar
1 Tbsp. pumpkin pie spice
1 tsp. baking soda
1 tsp. salt
2 eggs
1 cup pumpkin puree
1/2 cup vegetable oil
2 cups chopped apples, peeled

Cream Cheese layer:

6 oz cream cheese, room temperature
1/4 cup sugar
2 Tbsp. milk
2 tsp. vanilla

Streusel:

1/2 cup flour
1/2 cup sugar
1 tsp. cinnamon
5 Tbsp. cold butter, cut into small pieces
Glaze (optional)
1 cup powdered sugar
2 Tbsp. milk

Directions:

1. Preheat oven to 350*F. Line muffin pans with paper liners, or spray with cooking spray.

2. Prepare dry ingredients by whisking together flour, granulated sugar, pumpkin pie spice, baking soda and salt.

3. In another bowl mix together the eggs, pumpkin and oil.

Mix these wet ingredients in with the dry ingredients until incorporated.

4. Stir in chopped apples.

5. Fill muffin cups about 2/3 full.

6. Make the cream cheese mixture– In a mixing bowl of your electric beater, beat cream cheese, sugar, milk and vanilla together until smooth. Place a heaping teaspoon on top of muffin batter in cups.

7. Make streusel–Combine all the dry ingredients, then using a fork or pastry cutter, cut in butter until coarse crumbs form. Sprinkle evenly over all the muffins.

8. Bake for 20 – 25 minutes until a toothpick comes out clean. Cool on a cooling rack.

9. Mix up glaze, if using, and drizzle over tops of muffins.

Note: When I made this recipe, I cut all quantities in half, and I still got 11 muffins. My muffin cups were filled to the tops. The only part I omitted was the glaze. These are quite sweet, you could have one as dessert. Awesome!

SOURCE: Cookies and Cups

Thanksgiving Menu

Posted by deliciousonadollar in Uncategorized and tagged with food, Holiday recipes, Thanksgiving recipes November 24, 2013

With this being the start of Thanksgiving week, you may be looking for some recipes to try out. Well, you’re in the right place. By clicking on any of the categories listed to the right, you will get to that section of the recipe index for a selection of holiday appropriate recipes. Happy Hunting, and Happy Thanksgiving!