Bacon, Tomato, and Arugula Pizza

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

It all started with a Buy-One-Get-One-Free special at the market.  I don’t normally take advantage of these deals because for two of us its often too much of something and it goes to waste.  But for some unknown reason I bought the grape tomatoes being offered, and got the other one free.  OK, now what to do with them?  Other than put these sweet little tomatoes in salad,  I really don’t  cook with them, although I’m starting to.  Coexisting in my refrigerator there was also half a bag of arugula that I wanted to use up, and four slices of thick bacon.  Put all those items together and they spell BLT.  What could taste like a BLT sandwich but be substantial enough for a Friday evening supper?   How about a  pizza!

I always have a bag or two of frozen pizza dough on hand, so I took one out of the freezer to defrost, and in about 2 hours I was ready to get creative with my pizza.  First I cooked the bacon till crisp, drained it and broke it into pieces.  Then in the drippings remaining in the pan I briefly cooked the tomatoes with a little salt and the red pepper.

I always use a pizza stone to bake pizza,  so I sprinkled a little cornmeal on that and patted and stretched the dough into a 12 inch circle to cover it.  Cornmeal helps to get a crispy crust and keeps the dough from sticking.  Next I spread a little pizza sauce on the dough, topped that with the tomatoes, then the bacon pieces and of course lots of cheese.   Once baked and out of the oven I scattered a layer of arugula over the top.   The smell of this pie baking brought Mr. D. to the kitchen without being called, so I knew I was on to something good.  Mouthwateringly delicious is what it was.   I know I’ll be making this one again–and again!

BACON TOMATO AND ARUGULA PIZZA 

Makes one 12 inch round pizza

Ingredients

  • 1 pound refrigerated pizza dough, preferably whole wheat
  • 4-5 slices smoked bacon
  • 2 cups grape tomatoes, halved lengthwise
  • 1/2 teaspoon crushed red pepper
  • 1 tablespoon yellow cornmeal
  • 1/2 cup jarred marinara or pizza sauce
  • 3/4 cup shredded part-skim mozzarella cheese
  • 1 cup baby arugula

Directions

Preheat oven to 450 degrees.  Sprinkle a baking sheet or pizza stone with cornmeal;  roll or stretch dough into a 12-inch circle, and place on prepared pan.

Cook bacon in a skillet over medium heat until crisp.  Remove to paper towel.  Break into pieces or crumble.  Add tomatoes, red pepper and a little salt to drippings in pan; cook 2 minutes, stirring occasionally.

Spread sauce evenly over dough, leaving a small border.  Top with the tomatoes and bacon.

Sprinkle cheese over top.  Bake at 450 degrees for 17 minutes or until crust is golden.

Remove from the oven and sprinkle arugula over the top.  Cut into 8 wedges and serve immediately.

Source:  a Carolyn Original

A Taste of Tuscany

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

Although our extended family got together to celebrate Father’s Day, I wanted to treat my husband to a special meal, one which I did not have a hand in preparing. So I presented him with a list of three restaurants from which to choose.  I had heard or read good reviews of all of them, so I was pretty sure we would enjoy our meal at any one of them.  The one he chose probably would not have been MY first choice,  but now I’m so very glad it was his first choice, because it was delightful in every way.

Called Brio Tuscan Grille, it is located at the Mall.  (See why it was not my first choice?)  On a busy Sunday afternoon, when there were families out and about at the Mall, cars and traffic nearby,  this little place was an oasis of calm and quiet tucked to one side away from all the hustle and bustle.  We were seated outside at an umbrella shaded table, on a patio/courtyard, and there we relaxed, sipped a glass of wine, and leisurely ordered and then enjoyed a wonderful meal.

The menu is extensive, and there were some additional chef’s specials for Father’s Day.   Also, every Sunday a pre-fixe menu of four different offerings is presented.   This is what got our attention, because for 19.99 a three course meal was available that included a soup or Caesar salad, the main entree and dessert.  Our waiter, a friendly and well informed young man,  was very familiar with the menu and able to answer questions, and make suggestions.  As soon as we placed our orders, he brought us a basket of wonderful crunchy bread, and our first course(s) arrived soon afterward.

My husband’s first course was Lobster Bisque, and mine was the Caesar salad.  We were both very satisfied with our choices.  His soup was served in a small tureen, a beautiful golden color with bits of lobster floating in the rich cream broth.  My salad was cold and crisp romaine lettuce and crunchy croutons with a well balanced dressing and topped with shaved Parmesan cheese.  Even though I brought my camera with me with the intention of taking pictures and writing about this outing,  I completely forgot to start at the beginning and get photos of the appetizers.  I must have been really hungry!

Mr. D’s entree was called Chicken Limon.  It consisted of two large chicken  breast fillets, dipped in an egg batter, then pan cooked in a lemon sauce with capers.  It was served with a mixture of grilled vegetables, and spaghetini, a fine pasta similar to angel hair.  It was attractively plated and garnished with sliced lemons.  The quantity was such that he was not able to finish all of it, and brought some home for enjoying at a later time.

My entree was called Shrimp Verduta.  It was served in a large, shallow dish, and consisted of a mixture of large shrimp, spinach, sun-dried tomatoes, artichokes, and caramelized onions over a bed of angel hair pasta.  This was absolutely delicious.  The smell and taste of garlic was there, but not overpowering, and the blend of flavors seemed perfect to me.  I enjoyed it thoroughly, but could not eat all of it, so I too brought a portion home.

We were very happy to have saved room for the desserts.  Our waiter brought to our table a sample display of six different desserts from which to choose.  They were all served in small glasses–not a large serving–but just enough to satisfy after a large meal.  Mr.D. chose the chocolate cake with caramel sauce and cream topping, (below, right); and mine was hazelnut pudding topped with sliced almonds,  whipped cream and a drizzle of chocolate sauce.  Oh, my!  it tasted like Nutella, and I was in heaven.  This is what they looked  like before we devoured them!

            Would we go back here again?   Absolutely!

Margarita(ville) Ice-cream Sandwiches

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

I found this recipe in a magazine last summer and I tucked it away in a “To Make” folder, not sure of when I would get around to making it.  Turns out this past weekend was just the right time as I made these ice-cream sandwiches for a Father’s Day family get-together.  They were a big hit with everyone.  This is definitely a Dessert for Dudes as the lime zest and coarse sea salt mimic the flavors of a margarita in this cool, refreshing, summertime dessert that kids and adults will love.

MARGARITA ICE-CREAM SANDWICHES

SERVES about 16

INGREDIENTS

  • 1/2 cup unsalted butter, softened
  • 1 cup sugar
  • 1 large egg
  • 5 teaspoons grated lime rind, divided
  • 2 Tablespoons fresh lime juice
  • 2 1/2 cups flour
  • 1 1/2 teaspoons baking powder
  • 1/8 teaspoon reg. salt
  • 1 teaspoon turbinado sugar
  • 1/2 teaspoon coarse sea salt
  • 2 cups vanilla, reduced fat ice-cream, softened
  • 2 cups lime sherbet, softened

DIRECTIONS:

Place butter and sugar in a large bowl; beat with a mixer at medium speed for 5 minutes or until light and fluffy.  Add the egg, 1 Tablespoon lime rind, and lime juice; beat another 2 minutes or until well combined.

Combine flour, baking powder, and 1/8 teaspoon table salt;  stir with a whisk.  Add to butter mixture, and beat just until combined.

Divide dough into 2 equal portions.  Shape each into a 6-inch log.  Wrap individually in plastic wrap;  chill 3 hours or until firm.

.

  

Preheat oven to 350 degrees.  Line 2 baking sheets with parchment paper.  Cut each log into 16 slices, ( about 1/3 inch thick), and place on prepared baking sheets.  Sprinkle evenly with a mixture of remaining lime rind, turbinado sugar, and sea salt.

Bake at 350 for 10 minutes or until edges are lightly browned.  Cool for 2 minutes on pans.  Remove from baking sheets , and cool completely on wire racks.

Place vanilla ice cream and sherbet in a medium bowl;  lightly fold and swirl together.  Return mixture to the freezer to firm up before putting the cookies together.  Use a cookie scoop to place ice-cream mixture onto bottom of one cookie, and top with another cookie.  Squeeze gently to spread ice-cream mixture to the edges.   Wrap each sandwich in plastic wrap;  freeze 4 hours or until firm.

SOURCE:  slightly adapted from Cooking Light

Turkey Burgers with the Works

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

Happy Father’s Day to all you fathers out there!  I imagine many families will be out by  the grille this weekend, so here’s a little recipe that can be cooked on the grille, but is not the usual beef burgers.

Turkeys are available all year long, but for some reason I only roast one and prepare a turkey dinner at Thanksgiving and maybe Christmas.  However, at our house, we really like turkey and all the fixings, so when I found this recipe for turkey burgers that include elements of a full turkey dinner I was hooked.

Especially at this time of year when cooking beef burgers on the grill is so popular, I  suggest you try turkey burgers instead.  They are moist and tasty; reminiscent of turkey, stuffing, and cranberry sauce.  Not exactly lo-cal, they certainly are more nutritionally dense than a plain ole beef burger on a white bun with catsup.

 TURKEY BURGERS WITH THE WORKS

SERVES  4

. Ingredients

  • 3 tablespoons unsalted butter
  • 1 McIntosh apple–peeled,cored, quartered, and finely chopped
  • 1 small onion, finely chopped
  • 2 smallish ribs celery, finely chopped
  • 1 teaspoon poultry seasoning
  • 1/4 cup stuffing mix, crushed into crumbs
  • salt and pepper
  • 1 1/4 pounds ground turkey
  • 1/4 cup flat-leaf parsley, finely chopped
  • 1 tablespoon olive oil
  • 1 can whole-berry cranberry sauce
  • 4 whole-grain rolls, or sandwich-size English muffins
  • 8 leaves lettuce
Directions
  1. In a non-stick skillet, melt 2 tablespoons butter over medium heat.  Add the apple, onion and celery; season with the poultry seasoning , and salt and pepper to taste.  Cook, stirring occasionally  until the onion is tender, 5-6 minutes.  Transfer to a bowl to cool a little.  Wipe the skillet clean and return to the stove.
  2. Add the turkey and parsley to the apple mixture. season with more salt and pepper as desired, and combine with a fork;  divide into fourths and form into 4 patties.  Poke each patty with your finger to make a depression in the center.  This keeps them flat as they cook, and not puff up in the center.

3.  In the skillet, heat the olive oil over medium heat.  Cook the patties for about 6 minutes on each side, lowering the heat the last 3 minutes so they don’t get over-browned.

4.  While the burgers cook, open the cranberry  sauce, and slice into rounds;  lightly toast rolls or English muffins and spread with remaining tablespoon butter.

5.  To serve, place burgers on buttered roll bottoms, top with lettuce,  cranberry sauce and buttered tops.

These burgers may also be cooked on a grill, but use a fine grate so pieces of the burgers do not fall into the fire.

SOURCE:  Adapted from a recipe by Rachael Ray

Rhubarb Liqueur

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

While browsing through an old books store several years back, I came across a book called Infused,  100 Recipes for Infused Liqueurs and Cocktails.  The very first sentence caught my attention:  “Making your own infused liqueurs is simple, and the results are delicious.”  I was suddenly caught up with the idea of being able to capture the flavors and beautiful colors of fresh fruits ( and herbs and vegetables, too) in a liqueur that could be enjoyed year-round.  These make wonderful gifts as well,  particularly at Holiday time.

All infused liqueurs are created using the same basic principle.  A flavor is steeped in an alcohol base for a period of time.  The solids are filtered out, and a sweetening is added.  The liqueur is aged which allows the flavors to mellow, then it is bottled and ready to serve.  Vodka–clear and neutral tasting–is an ideal blank canvas for infusions and this is what I use.  However, other spirits work beautifully as well:  rum, tequila, bourbon, brandy and gin, so long as they are clear or have minimal color of their own to contribute.  By making your own infusions you are not limited by what you find in the liquor store,  the flavor combinations seem endless.

RHUBARB LIQUEUR

Makes about 3 1/2 – 4 cups

Bring 6 Tablespoons sugar and 1/4 cup water to boil in a small saucepan, stirring just until sugar dissolves;  remove from heat and allow to cool.   This is called a simple syrup.

Place 1 1/2 pounds coarsely chopped rhubarb in a large  wide-mouth jar.  Add 3 cups vodka, 1/2 cup Grand Marnier or other orange-flavored liqueur, and cooled syrup;  stir.  Screw lid on tightly;  let stand at room temperature in a dark place for 2 to 3 weeks.  Give it a shake every now and then.  During this time the color will leach out of the rhubarb, giving the liqueur a rosy color.  Strain mixture through a sieve over a large bowl. (One with a pouring lip is ideal).  Discard solids.  Pour the liqueur into a bottle.  Now the HARD part:  Wait 1-2 weeks for flavors to mellow.  OK, you can have a small taste.   YUM!

This is how I made my first batch, and it was very good,  but I’m going to make more while rhubarb is still available, and this time I am going to put in a few thin strips of orange peel (no white pith) instead of the Grand Marnier because I didn’t taste quite enough orange flavor the first time around.  No, wait, I think I’ll use both.  Wonder what that will do to the color????  I feel a little like a mad scientist as I continue to come up with flavor concoctions.   Most have been HITS, but a couple have been MISSES.  I”ll be sharing more flavors with you as time goes on.

This is what rhubarb flavor looks like!    Top photo shows a variety of flavors including cranberry, peach, orange, and lemon.

Makin’ Whoopie—-Pies, that is.

Posted by deliciousonadollar in Cakes, Snacks and tagged with , , , , , , , , , , , ,

Did you know that June is Dessert for Dudes month?  Yes, the third annual!  What is Dessert for Dudes month you ask?  In honor of Father’s Day a fellow food blogger  (Bake at 350 ), is  highlighting desserts that are especially dude-worthy.  She has invited other bloggers to join in.  I think  this is a marvelous idea and so I too will be honoring the men in my life with desserts that they particularly like.  Last week (June 7) I presented the recipe for Rhubarb Pie which is my husband’s favorite kind of pie.  Today’s recipe is in honor of my dance partner, who loves all kinds of sweets, and chocolate in particular.

Last week we were dancing to the tune “Makin’ Whoopee” when he said “there’s a title for your blog,  what can you do with Whoopee”?  My reply:  “make Whoopie Pies”.  Now, I’m not sure how familiar you all might be with Whoopie Pies.  They began as a regional favorite that has been attributed to the Amish people, and the states of Maine and Pennsylvania, both of which had large populations of Amish, claim to be the birth place of the Whoopie Pie.  Here in the Northeast they can still be found in small convenience stores and country markets, usually located up front near the checkout.  The classic whoopie pie consists of two large discs of chocolate cake enclosing a mega-dollop of cream filling.

The recipe I have for you today is for the classic style whoopie pie, although they can be made in other flavors with complimentary fillings.   Individually packaged, they make a nice take-along for a hike, a picnic, or whenever the need arises for a sweet treat.  OK, enough background information,  let’s get started.  Whoopie Pies here we come!

Chocolate Whoopie Pies with Creme Filling.

This recipe calls for cocoa.  I like to use Dutch Process cocoa for its nice dark color but any cocoa will work.  I would recommend Hershey’s Extra Dark, if you can’t find Dutch Process cocoa.  Also I add a little espresso powder because I feel it deepens the chocolate flavor and adds a special little nuance.

Put all of the following in a large mixer bowl, and beat together, scraping down the bowl several times as you go:

  • Butter, 1/2 cup, softened
  • Brown sugar, 1 cup
  • baking powder, 1 teaspoon
  • baking soda, 1/2 teaspoon
  • salt, 3/4 teaspoon
  • vanilla, 1 teaspoon
  • espresso powder, 1 teaspoon
2.  1 large egg.  Add to above mixture, and beat again, scraping down the bowl well.
3.  1/2 cup  Dutch Process cocoa, whisked together with 2 2/3 cups flour.  Add to the creamed mixture alternately with 1 cup milk.
4.  Prepare 2  baking sheets by lining with parchment paper.  Now you need to decide on cookie size:  Standard pies are about 5 inches in diameter.  To get this size use a muffin scoop to measure batter;  i.e.,about 1/4 cup .  Yield will be 8-9 large pies.  For a smaller pie about 2 3/4 ” diameter, measure batter out with a cookie scoop, about 2 1/2 tablespoons of batter, for a yield of 16 pies.
5.  Drop batter onto prepared baking sheets leaving plenty of space between mounds as they will spread.  Bake 14-16 minutes. (start checking at 14 minutes)  They should look set, dull not shiny, and feel firm to touch.  Cool completely on baking pans.  When they are luke warm lift gently with a spatula if they are stuck.  Wait till completely cooled to fill.
      
Before baking (left), shiny, moist chocolate blobs.  After baking (right), puffed, dull, set,  firm to touch.
Creme Filling
Aaaaah, the filling!  These are the ingredients:
  • 1 cup vegetable shortening
  • 1 cup confectioners sugar
  • 1 1/3 cup Marshmallow Fluff or Marshmallow creme
  • 1/4 teaspoon salt dissolved in 1 Tablespoon water
  • 1 1/2 teaspoon vanilla

1.  Beat shortening, sugar and Fluff till well combined.  I’m anticipating your question:  “Can I substitute butter for shortening”?  Well, if you do you will be making a soft butter creme filling..  “Real” whoopie filling was made of lots of shortening, sugar and raw egg whites.  These days the egg whites are replaced by the Marshmallow Fluff.  This has a stiffer consistency than Marshmallow Creme, so if using Creme, you may need to add a little more sugar.  Remember if you don’t use shortening, you’re not making a true whoopie. Most shortening sold today is free of trans fats, if that’s your worry.

2.  Continuing:  Beat everything till smooth.  Now add the vanilla, and salt dissolved in water.  Beat again till smooth

.

3.  To fill the pies,  scoop about 1 Tablespoon filling (for smaller pies) and place on flat side of a chocolate cake.  Place another cake on top and gently squeeze together to push the filling to the edges.  To fill the larger size cakes, use 2-3 tablespoons of filling, and do the same thing;  put it on one cake, top with another cake and squeeze.

4.  Do these look like snack cake heaven, or what?

Try one and say,  WHOOPEE!

SOURCE:  adapted from One Girl Cookies

Grab ‘N Go: Granola and Yogurt

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

Over the course of the last few years I’ve been moving away from buying ready made foods like cereals, soups, sauces, etc. and making more and more of these items myself.  My reasons are  threefold;  environmental:  less packaging to dispose of;  health:  I can eliminate all those unpronounceable ingredients, and have better control over what we are eating; and emotional:  I feel really good knowing I can make it as good or better than what’s in a package.  Granola is one of those packaged items that I have ceased buying and now make at home.

Granola is very versatile.  It can be added to foods, as in a crumbly topping on a fruit cobbler, put on foods to add crunch, like over fruits, or ice-cream, or eaten out-of-hand as a snack.  So with that said, I have been making homemade granola and  spreading it around  rather liberally.  My lunches consist, for the most part, of fruit smoothies, or yogurt with granola on top; and for my husband, I send him off to work with a nutritious salad for lunch, and a bag of granola for a mid-afternoon snack.  Each time I make it I vary the fruits and nuts I put in it, so it does not become boring.

For anyone who needs a quick “grab and go” breakfast, or who brings lunch to work, yogurt and granola is a delicious, good-for-you duo.  I like Greek style yogurt because it’s thicker than regular styles, and because it packs almost twice the protein, so you’re not as likely to get the mid-morning munchies.  You can also stretch your budget by purchasing the large size yogurt and putting it into smaller 8 0z. containers.  Likewise package your granola in baggies, so when you’re ready to leave the house, just grab one of each and  you will be on your way with a breakfast or lunch that is economical, delicious, and good for you.

Trail Mix Granola

Makes about 5 cups

  • 3 cups old-fashioned oats


    Have all your ingredients ready before starting to assemble.

  • 1/4 cup canola oil
  • 1/4 cup honey
  • 1/4 cup brown sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 2 cups add-ins, like dried cranberries, cherries, apricots, figs, raisins; coconut, nuts such as almonds, pistachios, walnuts.

1.  Preheat oven to 325 degrees.  Line a large rimmed baking sheet with parchment paper.

2.  Whisk together oil, honey, brown sugar, vanilla, cinnamon and salt in a glass measuring cup.  Heat briefly in microwave ( 1 minute at 50% power) to blend  and melt any sugar lumps.  Stir well,  then pour over oats in a  large bowl and toss to coat.

3.  Spread mixture on prepared baking sheet.  Bake for 20 minutes or until golden brown, stirring every 5 minutes.

4.   Let cool slightly, then transfer back into large bowl and stir in add-ins.  Let cool completely before packaging, or store in air-tight container for up to 2 weeks.

SOURCE:  Quick Vegetarian Pleasures

Poached Eggs on Polenta with Vegetable Sauce

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

This is a neat little recipe to have handy for when any of these situations might occur:  a)  You forgot to take something out of the freezer for supper, b) You thought you were having dinner alone so you were going to just make a salad, but suddenly everyone’s plans changed and they will all be home for dinner, or c) Its the end of the week and the cupboard is bare, except for a few bits of leftovers.  Fear not!  This recipe will come to your rescue as long as you have a few basics in your pantry.

Poached Eggs on Polenta with Vegetable Sauce

Serves 4

  • 2 cups reduced sodium chicken broth (or vegetable broth)
  • 1/2 cup yellow cornmeal or instant polenta
  • 3 Tablespoons grated Parmesan cheese, plus more for garnish
  • 1 1/2 teaspoons butter, plus extra for greasing dishes
  • 1/4 cup milk
  • salt
  • 4-5 slices bacon cut into 1 inch pieces (can be omitted for a vegetarian entree)
  • 2/3 cup grape tomatoes (about 16) halved lengthwise
  • 1 cup chopped zucchini
  • 1/3 cup green onions, chopped
  • 4 large eggs
  • freshly ground pepper
  • chopped chives, optional
  1. Generously butter 4 gratin dishes or creme brûlée  dishes, about 4-5 inches in diameter.  Any similar dish will do.
  2. For polenta, place chicken broth in a  medium size, heavy saucepan over high heat and bring to a boil.  Reduce heat to medium, and gradually in a thin stream whisk in the cornmeal.  Stir constantly, until mixture starts to thicken, 3-4 minutes.  Add 3 tablespoons of Parmesan cheese and butter, and stir until melted.  Stir in milk.  Taste and add salt if needed.
  3. Divide polenta evenly among the dishes and smooth the top.  Cover each dish with foil to keep warm and set aside.  I place in a 200 degree oven to achieve this.
  4. For vegetable sauce, heat a skillet on high heat and cook the bacon until crisp.  Remove from pan and drain on paper towels. Drain excess bacon fat and discard, leaving a small amount in the pan. (substitute vegetable oil as needed)  Add the tomatoes, zucchini and green onions to the bacon drippings and sauté just until crisp tender. Add the bacon to the vegetable mixture.
  5. For the eggs,  use an egg poacher if you have one, otherwise prepare poached eggs as you normally would.
  6. To serve,  Place a poached egg on top of each dish of polenta. Salt and pepper eggs, then divide the vegetable and bacon mixture evenly among the 4 dishes.  Garnish with more grated Parmesan cheese and chives.

Additional notes:  I have prepared the sauce for this dish with whatever vegetables I have on hand.  Some others that are good are:  mixed red and green peppers, asparagus, spinach and fennel.

SOURCE:  A Carolyn Original

Sirloin Tips with Butter Sauce

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

 

There are times when I want to prepare a tender cut of beef,  but using our gas grille is not feasible (it’s raining outside, or too cold); or I do not want to use the oven or broiler ( it’s too hot to turn on the oven).  That’s when I turn to this recipe.   You can prepare a very delicious steak, or any other tender cut of beef very quickly.   I particularly like sirloin tips, but I’ve made it with Hanger steak, and with a sirloin steak, and they have all been wonderful.  This requires only  a few ingredients.

In addition to the meat of your choice, have ready:

  • 1 large or 2 small shallots, chopped fine
  • 2 tablespoons cold butter
  • salt and pepper
  • 2 teaspoons fresh lemon juice
  • 1 tablespoon chopped parsley

Preheat a large fry pan to very hot.  Do not spray or oil the pan.  A hot pan is required to quickly sear the surface of the meat and seal in the juices.  Add the steak to the dry pan, and cook 4-5 minutes/side.  Turn once only. Cooking time is dependent on your preference for rare, versus more will-done.

Remove meat from pan to a platter.  Season with salt and pepper, and cover with foil to keep warm.

Into the hot pan add chopped shallots, and the butter.  Saute, and scrape up browned bits.  Add the lemon juice, chopped parsley, and any juices which have drained from the hot steak.  Warm through, pour over steak, and serve.

SOURCE:  Cook’s Illustrated

Spicy Tilapia Tacos with Avocado Mango Salsa

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

One day last week I was confronted with this situation–which happens rather frequently around here.  Mr. D. needed to work late, then go directly to a meeting before coming home for dinner.  Meanwhile, I needed to have my dinner on the early side, then go to a dance class in the evening.  My dilemma?  How to provide each of us with a nutritious meal which could be eaten at two separate times.  Are you familiar with this scenario?   I’d love to hear from you about the kinds of meals you serve when this happens.

My solution on this particular day was to make a tasty salsa that could be served with spice-rubbed tilapia, quickly cooked as needed; and served in a toasted corn tortilla.  I also prepared a tossed green salad to round out the meal, dressing to be added when eaten.

Here’s how it went together:

AVOCADO-MANGO SALSA

  • 1 cup diced peeled avocado
  • 2/3 cup diced peeled ripe mango
  • 1/4 cup chopped green onions
  • 1/4 cup finely chopped red onion
  • 2 tablespoons chopped cilantro
  • 1 tablespoon fresh lime juice
  • 1/4 teaspoon ground red pepper
  • 1/4 teaspoon salt

Mix together all the salsa ingredients in a medium bowl, and set aside for flavors to meld.  This is a delicious salsa that I make often in warm weather.  I love salsas made from fresh ingredients, don’t you?

SPICY FISH FILLETS (TILAPIA)

  • 1 tablespoon ground cumin
  • 1/2 teaspoon salt
  • 1/2 teaspoon paprika
  • 1/4 teaspoon pepper
  • 1 clove garlic, minced fine
  • 1 pound fish fillets  (we are partial to tilapia)
  • 1 tablespoon vegetable oil
  • 8 Corn tortillas  (6-inch)
Combine the first 5 ingredients ( thru garlic ).  Rub well over both sides of fish fillets.  These can be prepared in advance up to this point.  Refrigerate, and have ready for cooking as needed.
Place a medium skillet over medium-high heat.  Add the vegetable oil to pan, swirl to coat.  Add fish;  cook 2-3 minutes per side, depending on thickness of fillets.  Remove to a platter and keep warm.
Warm corn tortillas in hot skillet, about a minute per side to warm and soften.
YIELD:  SERVES 4