Sweet Apricot Breakfast

Posted by deliciousonadollar in Breakfast and tagged with , , , , ,

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Mornings that are this  sweet are lovely indeed, and don’t happen often enough–usually on a holiday, which this isn’t.  So I’m going to really enjoy it for its rarity.  I’m going to just take it easy, prolonging that first cup of coffee.  I’m feeling really mellow so maybe I’ll roast up some of those nice apricots and have them with some fruity yogurt and crunchy granola cereal.  Who says weekend mornings have to be about bacon and eggs, anyway?

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Would you like to come along while I make this breakfast?

The first thing you must do is turn on the oven.  to broil..  get it good and hot…Don’t worry, it won’t be on long.  Now cut a few apricots in half, and dip the cut sides into a little granulated sugar.  Arrange them on a baking sheet and place them under the broiler.  Hang around near the oven and keep an eye on them so they don’t get burned.  Once they’re browned and bubbly, take them out to cool a little.

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Now comes the best part:  place a few spoonfuls of fruity yogurt on a small plate.   (I’m using lemon). Top with the warm, roasted apricots and sprinkle generously with granola.  Top with fresh strawberries, or blueberries and enjoy!      Easy-peasy breakfast for a lazy morning.

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Thanks so much for stopping by today.   Excuse me now, while I put my feet up and have another cup of coffee.  Have a great weekend!

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

Strawberry and Cream Scones

Posted by deliciousonadollar in Breakfast, Brunch, Muffins & Scones, Muffins & Scones and tagged with , , , , , ,
Strawberry and Cream Scones.

Strawberry and Cream Scones.

After I finished making my Very Berry Strawberry Cookies, I had a partial package of freeze dried strawberries left, with no plan for how to use them up.  Then I noticed a packaged mix for strawberries and cream scones in a baking catalog.  That gave me the idea I needed for how to use the strawberries.

Warm, tender, and flaky.

Warm, tender, and flaky.

Since fresh strawberries can be difficult to incorporate into baked goods, adding too much moisture to the finished product, I reasoned that the freeze dried berries would provide the color and intense flavor of strawberries without the excess liquid.  I rehydrated the strawberries, squeezed out the extra liquid, chopped them up a little and proceeded with my standard recipe for cream scones.  The bright little bursts of flavor turn these into very delightful scones, especially served warm with some strawberry jam.   It was mid-day when I baked these, so when they came out of the oven I had one with a cup of tea, but they are also great for breakfast, too.

STRAWBERRY AND CREAM SCONES

Yield:   Makes 8 scones

Ingredients:

The essentials for strawberry cream scones.

The essentials for strawberry cream scones.

  • a generous 1/2 cup freeze-dried strawberries
  • 2 cups all-purpose flour ( I use half whole wheat flour)
  • 3 Tablespoons sugar
  • 1 Tablespoon baking powder
  • 1/4 teaspoon salt
  • 4 Tablespoons cold unsalted butter, cut into pieces
  • 2 eggs
  • 1/2 cup heavy cream

1.  Place freeze-dried strawberries in a small bowl and cover them with warm water.  Leave to soften for about 5 minutes.  Drain and pat dry with paper towels.  Chop coarsely and set aside.

2.  Preheat oven to 400*F.  Line a baking sheet with parchment paper, or grease lightly.

3.  Combine the flour, sugar, baking powder, and salt in a medium bowl.  Cut in the butter with a pastry cutter or rub with your fingers until the mixture resembles coarse crumbs.

Cutting in the butter.

Cutting in the butter.

4.  In a small bowl or glass measuring cup, whisk together the eggs and cream.  Add the cream mixture and chopped strawberries to the dry mixture.

Adding in the egg, cream and strawberries.

Adding in the egg, cream and strawberries.

Stir together lightly to make a sticky dough.  Turn the dough out onto a floured surface and knead gently about 6 times, just until it holds together.  Add a little flour if necessary.  Pat the dough into a 6 to 7-inch round, about 3/4-inch thick.  Cut with a sharp knife into 8 wedges.  Transfer to the baking sheet and brush the tops of them with a little cream.

Brush tops with a little cream before baking.

Brush tops with a little cream before baking.

Bake for 15 to 18 minutes until set and golden brown.  (Mine were perfect at 15 minutes).

Serve warm with butter and strawberry jam.  Delicious!!!

Asking for some strawberry jam!

Asking for some strawberry jam!

Heaven in the shape of a scone!

Heaven in the shape of a scone!

SOURCE:  adapted from a recipe for cream scones by Rennie Darling:  Muffins, Scones, and Quick Breads

Camelitas

Posted by deliciousonadollar in Bars and Cookies and tagged with , , , , , , ,
Carmelita Bars

Carmelita Bars

I charge 500 kisses for these bars!    That’s a lot of kisses, but boy, they’re worth it.

I have a very good friend who loves these bar cookies, and whenever he says he wants some cookies, I always say “it’s gonna cost ya”.  When he says, “how much?”,  I say, ” 500 kisses”.    He loves the cookies and I love the pay-off!  (This is all in jest, of course.)     Try baking these for someone special in your life and see what the reward will be.

Buttery crust and crumb topping. In the middle, chocolate, caramel and nuts.

Buttery crust and crumb topping. In the middle, chocolate, caramel and nuts.

No one I know can resist a caramelita bar.  The base and top layer is made of flour, butter, oats and brown sugar, and the middle layer consists of chocolate, nuts and caramel, but you can customize this layer with whatever you may have in your pantry.  I’ve used different kinds of nuts, coconut, toffee chips and butterscotch chips.  They’re a hit however you make them.

If you need to bribe someone, do it with these!

If you need to bribe someone, do it with these!

Baked in a 13 x 9-inch pan you get about 32 bars.  You will need to let them cool about 30 minutes and then run a knife around the edge of the pan to prevent the caramel from sticking.  Once cool, they cut neatly into the desired number of squares or bars.

CARMELITAS

Yield:   about 32 barsIMG_4247

Ingredients:

  • 2 1/4 cups flour
  • 2 cups old-fashioned oats
  • 1 1/2 cups light brown sugar, packed
  • 1/2 tsp. baking soda
  • 3/4 tsp. salt
  • 1 cup unsalted butter, softened
  • 1 large egg
  • 1 package caramels ( 14 – 16 oz.) unwrapped**
  • 1/2 cup milk or cream**
  • 1 1/2 cups semisweet chocolate chips
  • 1 cup chopped nuts, walnuts, or other kinds

Directions:

1.  In a medium saucepan, combine the caramels and milk or cream.  Heat gently, and stir until melted and smooth.  Remove from heat and set aside.

**My tip:  a quick and easy step-saver is to use a jar of caramel ice-cream topping instead.  It works just as well and I think is less costly. You will need to use 1 1/4  cups of prepared caramel topping if you go this route.

2.  Preheat oven to 350*F.  Grease, or line with parchment, a 13 x 9-inch baking pan.

3.  In the large bowl of a stand mixer, combine the flour oats, brown sugar, baking soda, and salt.  Mix at low speed just to combine.  Add the butter, a chunk at a time, with the mixer running.   Once all the butter is in, add the egg.

4.  Reserve 1 1/2 cups of this mixture for the topping.  Pour the remainder into the prepared pan, and spread evenly.  You can lay a piece of plastic wrap on the surface and then use a loaf pan to press it down evenly.  Remove the plastic wrap, and bake for 10 minutes.

5.  After removing the base from the oven, sprinkle with chocolate chips and nuts.  Drizzle the caramel sauce over the them, and then sprinkle the reserved base mixture over the top.  Press down lightly to help it adhere.   Bake for 25 to 28 minutes, until the top is golden brown.  Remove from the oven and cool at least 30 minutes before cutting.

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SOURCE:  Cooks.com

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

Lemon Ice Cream

Posted by deliciousonadollar in Desserts and tagged with , , , ,
Lemon Ice Cream

Lemon Ice Cream

I know that the heat of summer is on its way — although we have been spared thus far–and I am ready for it!.  Summer is a lot more bearable when you know there’s a batch of homemade ice cream in the freezer.  I really love ice cream, and  just about any flavor will satisfy me when I have a craving,  so we only splurge once in a while.

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Last summer I treated myself to an ice cream maker, and began to collect recipes for ice cream.  It’s amazing the variety of flavors that people come up with.  One of those flavors is lemon ice cream.  That in itself is not so unusual, but I usually associate lemon with sherbet, not ice cream, so I was very anxious to give it a go.  Also this recipe does not contain eggs, so there is no custard making involved.  What it does contain is a little cream cheese, along with half and half, some whipped cream, and milk, so the finished ice cream has a very smooth and creamy mouth-feel.  Not at all icy.  I particularly love it just as it comes out of the ice cream maker and it’s at the soft-serve stage.  That’s when you put it in a container in the freezer to further harden before eating it.  (If you can wait that long!)

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The flavor of this ice cream reminds me of cheesecake which got me to thinking that if I make it again I would increase the amount of cream cheese to further enhance that “cheesy ” flavor.  And I mean that in a good way!!   Really, though,  I don’t think there’s anything you can do that would ruin this ice-cream.  You could increase the cream and decrease the milk, for a richer product;  or to decrease calories and fat, omit the cream and increase the milk.   This is one really “cool” recipe to play around with.

LEMON ICE CREAM

Yield:  Makes a half gallon

This is what you need to make it.

This is what you need to make it.

Ingredients:

  • 3 ounces cream cheese (use reduced fat variety if you prefer.)
  • 1 1/2 cups sugar
  • 1/2 package lemon gelatin
  • 1 cup half and half
  • 1/3 cup lemon juice
  • zest of 1/2 a lemon
  • 1/2 tsp. vanilla extract
  • 1/4 tsp. lemon extract
  • 1/2 cup heavy cream, whipped
  • 4 cups milk  ( 1 quart)
  • yellow food coloring, optional

1.  With electric mixer on medium, combine the cream cheese, sugar and gelatin.  Mix well.

2.  Gradually add in the half and half, lemon juice, zest, and lemon and vanilla extracts.  Beat until smooth.

3.  In another small bowl, whip the cream.  Fold into the lemon mixture.

4.  Add the milk and incorporate evenly into the mixture.  If you are using yellow food coloring, add a few drops, and mix in well.

5.  Transfer to the canister of an ice cream maker and follow maker’s instructions for whipping.

6.  Place ice cream in a freezer container to harder sufficiently before serving.

Please note:  This recipe makes a large quantity (total of about 8 cups ) and in my ice cream maker I could only process half of the mixture at a time.  Since the ice cream canister needed to refreeze between batches, I spread the process over two days, keeping the ice cream mixture cold in the refrigerator over night.  The second batch of it came out as good as the first.

Creamy, cool, lemony, refreshing!!!

Creamy, cool, lemony, refreshing!!!

Breakfast Quinoa

Posted by deliciousonadollar in Breakfast and tagged with , , , , , , ,
Breakfast Quinoa

Breakfast Quinoa

I was excited to make this recipe to try out serving quinoa as a hot cereal.  This highly nutritious grain has been gaining favor with us ever since I first prepared it and served it in place of rice.  It’s toasty, nutty, flavor is very pleasant, to say nothing of its high protein content.  So I was particularly anxious to see if we would like it for breakfast.  I found it to be very enjoyable, but Mr. D. thought it was a little too sweet for him as a cereal.  However, I think that children might like this very much, thinking that it resembles dessert.

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The recipe is very easy to make, and you can top it off with a mixture of seasonal fruits and coconut, or nuts.  The recipe calls for using coconut milk, but I used almond milk instead.  The recipe also suggests strawberries and bananas as the fruits, but you can see by my pictures that I used mango and blueberries along with toasted coconut.  The cooked quinoa is slightly sweet, and creamy, so you can use a tart fruit as a flavor contrast.  Like most whole grains it is quite filling, and we were satisfied with just this for breakfast, but if you need more, you may want to add an egg on the side.

You will most likely be toasting the coconut, so remember to keep an eye on it as it is toasting, so that it doesn’t burn.

BREAKFAST QUINOA

Yield:   2  Servings

Ingredients:

  • 1/2 cup uncooked quinoa

    coconut flakes, almond milk, mango and quinoa make up a nutritious breakfast.

    coconut flakes, almond milk, mango and quinoa make up a nutritious breakfast.

  • 3/4 cup light coconut milk ( or almond milk)
  • 2 Tablespoons water
  • 1 Tablespoon light brown sugar
  • 1/8 teaspoon salt
  • 1/4 cup flaked unsweetened coconut
  • 1/2  cup sliced strawberries
  • 1/2  cup sliced bananas

1.  Preheat oven to 400*F.

2.  Rinse quinoa well in a fine strainer or sieve.  Place in a medium sauce pan.

3.  Combine quinoa, coconut milk, water, brown sugar, and salt.  Bring to a a boil.  Reduce heat, and simmer 15 minutes or until liquid is absorbed stirring occasionally.  Stir mixture constantly during the last 2 minutes of cooking.

4.  While quinoa cooks, spread coconut in a single layer on a baking sheet.  Bake at 400* for 5 minutes or until golden brown.  Cool slightly.

5.  Place about 1/2 cup quinoa in each bowl.  Top each serving with 1/2 the strawberries and 1/2 the bananas, and 1 Tablespoon toasted coconut.  Serve warm.

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SOURCE:   Cooking Light

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

Blackberry Pie Bars

Posted by deliciousonadollar in Bars and Cookies, Desserts and tagged with , , , , , ,
Blackberry Pie Bars.

Blackberry Pie Bars.

Once again I’ve been called upon to provide the dessert for a pot-luck affair.  As we approach the end of the school year, many other activities also take a break for the summer and the last meeting of many organizations often involve food in the form of a picnic or pot-luck dinner.  So here we go again —-not that I mind,  it gives me the chance to bake, maybe try out something new, and then tell you all about it.  How cool is that?

Buttery crumb crust, creamy blackberry filling, more buttery crumbs on top.

Buttery crumb crust, creamy blackberry filling, more buttery crumbs on top.

While today’s recipe is called “pie’ bars, they’re not really like pie at all.  There is a bottom crust made of buttery crumbs, with a sprinkle of more crumbs to top, and in the middle a “berry” filling.  The recipe calls for black berries and that is what I used here, but I’ve made these before using raspberries, and they were super yummy too.  These bars are quick to put together, and are a great way to use up frozen berries you might have in your freezer;  you know, to make room for more berries over the summer.

Oh yeah, these are simply the best!.

Oh yeah, these are simply the best!.

I added a little lemon zest to the crust, and lemon juice to the filling and I think it brightens up the flavor, and makes an irresistible combination.  They bake up quite thick, so I cut them into small-ish squares to be eaten with fingers, but if serving them on a plate, these would be set off nicely by a dab of vanilla ice cream.  I like them while still a little warm from the oven, but they are also excellent served chilled straight from the fridge.  Once you give these a try they will undoubtedly become a staple for bringing to summertime parties and get-togethers.  Be adventurous and try other fruits as well.

BLACKBERRY PIE BARSIMG_4227

Yield:  16 – 20 bars

Ingredients:

For the crust and topping:

  • 1  1/2 cups all-purpose flour
  • 3/4 cup sugar
  • pinch salt
  • zest of half a lemon
  • 3/4 cup (12 Tbsp.) unsalted butter, cold

    Blackberries----the stars of the show!.

    Blackberries—-the stars of
    the show!.

For the filling:

  • 2 large eggs
  • 1 cup sugar
  • 1/2 cup sour cream or greek yogurt
  • 6 Tbsp. all-purpose flour
  • pinch of salt
  • juice of half a lemon
  • 1 tsp. vanilla extract
  • 15 – 16 oz. blackberries, fresh or frozen (thawed and drained of excess juices)

Directions:

Preheat the oven to 350*F.  Line a 9 x 9 inch baking pan with foil and grease lightly.  In the bowl of a food processor or electric mixer, combine the flour, sugar, salt and lemon zest.  Pulse briefly to blend.  Cut the butter into small pieces, then add to the bowl with the dry ingredients.  Process in short pulses to cut the butter into the dry ingredients until only small pieces of butter remain and the mixture is crumbly.

Reserve 3/4 cup of the mixture for topping the bars.  Add the rest of the mixture to the  prepared pan and press to form an even layer of crust on the bottom of the pan.  Bake 12 – 15 minutes, until light golden.  Let cool 10 -15 minutes before proceeding.

In a medium bowl, make the filling mixture.  Combine the eggs, sugar, sour cream, flour, salt, lemon juice an vanilla.  Whisk until smooth.  Gently stir in the blackberries with a spatula.  Spread the filling mixture over the pre-baked crust in the baking pan.  Crumble the reserved topping mixture evenly over the filling.

Bake until the top is beginning to brown and the bars are just set, about 45 minutes.  Let cool completely on a wire rack.  Chill to firm up before slicing and serving.

IMG_4220

SOURCE:   The Pastry Queen by Rebecca Rather