Soft Pumpkin Chocolate Chip Cookies

Posted by deliciousonadollar in Bars and Cookies and tagged with , , , , ,
Pumpkin Chocolate Chip Cookies

Pumpkin Chocolate Chip Cookies

Stop what you are doing, except for reading this post of course, because you will want to make these cookies.  Halloween is almost here and the little ghosts and gremlins will love these soft cookies, bursting with chocolate chips.

These are not all cakey-pumpkin-y blobs like some pumpkin cookies are.  These are soft, but just right.  They look like any other chocolate chip cookies, but with a mild pumpkin-spice flavor.  They are loaded with chocolate chips, and they stay soft for days (if they last that long).

I “fiddled” with my favorite chocolate chip cookie recipe, adding a small amount of pumpkin puree in place of some of the butter, and included a variety of spices. They turned out incredibly good.

Even folks who say they don’t like pumpkin ate these and made note of how different and good they were.  I made no mention of the pumpkin in them.  I simply smiled and said, “Yes, they are good aren’t they.”  If you love chocolate chip cookies, try this “make-over” recipe for the perfect fall cookie.

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SOFT PUMPKIN CHOCOLATE CHIP COOKIES

Yield:   30-34 cookies

Ingredients:IMG_8352

  • 10 Tbsp. unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar
  • 6 Tbsp. pumpkin puree
  • 1 1/2 tsp. vanilla extract
  • 1/2 tsp, salt
  • 1 tsp. ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp. allspice
  • pinch cloves
  • 3/4 tsp. baking powder
  • 1/2 tsp. baking soda
  • 2 cup all-purpose flour
  • 1 1/2 cup semi-sweet chocolate chips

Directions:

1.  Preheat oven to 350*F.  Line two baking sheet with parchment paper or a silicone baking mat.

2.  In the large bowl of a stand mixer, cream together the butter and sugars.  Mix in the pumpkin and vanilla.

6 Tbsp. pumpkin added to creamed sugars and butter.

6 Tbsp. pumpkin added to creamed sugars and butter.

Add dry ingredients.

Whisk together the dry ingredients and add to creamed mixture.

Whisk together the dry ingredients and add to creamed mixture.

Mix well until there are no streaks in the batter.

Mix in the dry ingredients.

Mix in the dry ingredients.

Stir in the chocolate chips.

Add chocolate chips and stir into dough.

Add chocolate chips and stir into dough.

Cover and chill until dough is completely chilled and firm.  (I refrigerated mine over night,  baked them the next day, and they came out fine.)

3.  Use a medium scoop to portion out the dough for uniform sized cookies.   I used a 1 tablespoon scoop.  Place the dough 2-inches apart on the baking sheets.  If desired, press additional chips into the tops of each cookie.

Scoop out dough onto cookie sheets.

Scoop out dough onto cookie sheets.

4.  Bake for 10 – 11 minutes.  Allow cookies to rest on baking sheets for 2 minutes before transferring to a wire rack to cool completely.

They keep their shape once baked.

They keep their shape once baked.

Store cookies in an airtight container.

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Mr. D’s Birthday & Salsa Hot Wings

Posted by deliciousonadollar in Appetizers and tagged with , , , ,
Salsa Hot Wings

Salsa Hot Wings

As birthdays come and go we, as a rule, don’t do much to celebrate them, but every once in a while there’s one that needs some special attention.  Mr. D. celebrated his most recent one, a number ending in O, this past weekend, so I thought it would be fun to surprise him with a party.  The surprise turned into a double whammy when we got the news that we had become grandparents with the baby being born just after midnight on 10/19,  so Mr. D. and the baby now have the same birthday.   This baby was born in N.C. so we have only seen pictures of her at this point.  I can’t wait to see and hold her!!

Trying to throw a surprise party for someone who lives in the same house with you is certainly tricky and sneaky.  I think I did very well right up until the end when he figured it out.  But it was fun and all went well.   Someone made the comment that they love to come to our house because the food is always so good.  I hope you think so too, as I plan to share  the recipes for the starred items below, and they will cover several posts this week and next.

Because folks were invited for early afternoon on Sunday, I wanted to provide foods that were substantial, but I didn’t have the luxury of time to cook a big meal, so this is how the menu evolved:

Appetizers

Salsa Hot Wings*

Baked Broccoli Parmesan Dip*

Apple Wedges with Caramel Dip*, Grapes and Cheeses

Entreé

A variety of Pizzas that were ordered from a local pizzeria

Spinach salad with roast peppers, and black olives

Desserts

Spice Cake with Chocolate Ganache*

Pumpkin Chocolate Chip Cookies*

Vanilla and Pumpkin Spice Ice Creams

Beverages

Apple Cider

Assorted Soft Drinks

Coffee

With the menu as an overview of what’s to come, today the recipe is for the Salsa Hot Wings.  These are not the usual Buffalo Hot Wings that many of you know and love.  I think these are easier to make and very tasty with the heat level open to your preference.  Everyone seemed to enjoy them.  I know they disappeared quickly and I had only one small piece to vouch for how good they are.  Luckily I took the photos as I was making them and the one shot of them in the serving dish just prior to serving them, else you’d be looking at an empty bowl.

Salsa Hot Wings

Salsa Hot Wings

What I like about this recipe is that the sauce is largely based on a jar of ready made salsa, so you can use your favorite kind,  mild to hot, whatever you like.  This gets mixed with some honey and some grated fresh ginger for a little “kick”, pureed in a blender till smooth, then cooked down for a while to thicken it.  Lastly a tad of fresh lime juice finishes it off.    Pour this sauce over the cooked chicken wing portions and toss to coat.  Serve with lime wedges.

Sectioning chicken wings can be a time consuming task, but I was fortunate in finding Perdue frozen wings, already sectioned, in 5-pound bags, ready to cook.  I cooked 2 bags of them and made a double recipe of the sauce.

Easy–Peasy–Delish!

SALSA HOT WINGS

Yield:  Serves 6 – 8

Salsa pureed with honey and ginger.

Salsa pureed with honey and ginger.

Ingredients:

  • 2 cups ( 16-oz.jar) salsa
  • 1/3 cup honey
  • 1 Tbsp. grated ginger
  • 2 tsp. fresh lime juice
  • 3 lbs. chicken wings, split at the joint
  • salt and pepper to taste
  • lime wedges for serving

Directions:

1.  Preheat oven to 475*F.  Line a large baking sheet with foil.

2.  Combine the salsa, honey and ginger in a blender container and puree until smooth.

3.  Transfer to a medium saucepan and bring to a boil.  Reduce heat and cook for 15 – 20 minutes till reduced by about half.  Stir in the lime juice.

4.  Meanwhile, lay wings in a single water on baking sheet.  Season with salt and pepper.  Bake till golden and crisp, and cooked through, about 30 minutes.

Lay wing pieces on foil-lined pan and cook till golden and crisp.

Lay wing pieces on foil-lined pan and cook till golden and crisp.

5.  Transfer to a big bowl, toss with the sauce to coat well.  Serve with lime wedges.   Smile and absorb the compliments:)

These have a very high "YUM" factor.

These have a very high “YUM” factor.

 

SOURCE:   Martha Stewart’s Everyday Foods

 

Maple-Glazed Delicata Squash

Posted by deliciousonadollar in Side Dish, Vegetables and tagged with , , , , , , ,
Maple- Maple-Glazed Delicata Squash


Maple-Glazed Delicata Squash

Does anyone else besides me wonder how come maple sap flows and is turned into maple syrup in the spring, but seems to team up so well with fall fruits and vegetables?   Just wondering!!

Here’s a perfect example of what I mean.   One of the early fall squashes to arrive is this delicata squash.  Its name says it all….delicate.   The outer skin is tender so there’s no need to peel it.  Plus the stripes add a colorful accent.   The flesh is a pale yellow and has a mild flavor.  However, it needs to have some enhancements to spice it up and give it some UMPH!   Maple syrup is its sole-mate.  The syrup adds just the right amount of sweetness, and sage contributes the savory note.  Together they really dress up this squash.   If you are planning to roast a cut of meat or poultry, try this squash as a side dish for a perfect pairing.

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I recently roasted a loin of pork, and made this squash casserole as a side dish.  Oven browned baby potatoes, and crisp coleslaw rounded out the meal.  Let me also state for the record that I made half the recipe (just 2 of us, you know), and used dried sage as fresh sage was not available at the time.

MAPLE-GLAZED DELICATA SQUASH

Yield:   Serves 6

Ingredients:IMG_8117

  • 1/2 cup maple syrup
  • 1/4 cup packed fresh sage leaves,  or 2 teaspoons dried sage
  • 2 medium (about 2.5 pounds) delicata squash
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt

Directions:

1.  Prepare the squash:   trim the ends, cut in half lengthwise, and scoop out the seeds.  Then slice into 1-inch half moons.

Remove seeds, and slice cross-wise into half moons, or chunks.

Remove seeds, and slice cross-wise into half moons, or chunks.

2.  Preheat heat oven to 400*F.  In a small lidded pot, combine maple syrup and sage.  Bring to a simmer; reduce heat to low, cover and cook 15 minutes.  Set aside, covered.

3.  Meanwhile, in a bowl, toss squash slices with olive oil and salt.  Transfer to a foil-lined baking sheet in a single layer;  bake at 400*F for 20 minutes.

Toss with olive oil and salt and bake for 20 minutes.

Toss with olive oil and salt and bake for 20 minutes.

Pour maple syrup-sage mixture evenly on top of squash.  Bake 20 minutes more until squash is browned and tender, stirring once or twice so all slices get glazed with the syrup.

Syrup and sage mixture.

Syrup and sage mixture.

Pour syrup mixture over squash and continue baking another 20 minutes.

Pour syrup mixture over squash and continue baking another 20 minutes.

Fragrant and golden.

Fragrant and golden.

 

Perfection!

 

SOURCE:    Family Circle Magazine.

 

Sweet Potato Spice Bread

Posted by deliciousonadollar in Bread, Rolls and tagged with , , , , , , ,
Sweet Potato Spice Breads

Sweet Potato Spice Breads

I’ve been spending some of my time weeding out my closets, getting rid of those oldies that I no longer wear.  Every few years I “bite the bullet’ and make some hard decisions about letting go of some favorite clothes.  Even though I loved them once, some things are no longer right because of changing fashions, changing fit, or no longer appropriate.  Ba-bye, mini skirt!

In doing this, I’ve reacquainted myself with some of my fall clothes, but strangely my jeans seem to have somehow shrunken in the closet since the last time I wore them.  Do jeans shrink from neglect?  I think so!   I’ve also rediscovered my collection of scarves.  Scarves are neck warmers and are perfectly acceptable to wear in public or at home.  Once your neck gets used to the comfort of a scarf, it feels cold without one.   I think I need a few more 🙂

Speaking of comfort and wanting to feel warm,  I’m really getting into the color orange in a big way.  Orange is such a HOT color whether you wear it or eat it.  So orange colored foods are on my wanna-eat list.  There’s no use fighting it, so let’s rediscover some old things and make them new again. Like this recipe for Sweet Potato Spice bread.  It offers a familiar comfort that I’m looking for these days.  While I’ve made this recipe many times in the past, I don’t think I’ve gotten around to sharing it with you.  This time I’ve replaced the canola oil with coconut oil, swapped out the granulated sugar for honey and some molasses and for a tad of extra spiciness I added the slightest dash of black pepper for a little mystery.  I like to layer flavors in everything I make.  Little things can make a big difference.

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An added feature of this recipe is that it makes 2 mini loaves, or 1 small loaf.  Perfect for a single person or a couple.  And its also great for gift-giving.  With the holidays not too far away, this is a recipe to save for future reference.

These sweet potatoes are the first of the season, and we love them roasted, so if I’m roasting a few sweet potatoes I roast a lot.

Roast Sweet Potatoes

Roast Sweet Potatoes

They’re great for dinner with lots of butter and a bit of broccoli, they are wonderful in Sweet potato and pecan waffles, and don’t get me started on sweet potato pie.  This recipe uses only 1/3 cup mashed sweet potato, so you can easily make these loaves with just a small amount of leftover sweet potato.

What are we waiting for?   Let’s get going…..

SWEET POTATO SPICE BREAD

Yield:   2 mini loaves:  5 3/4″ x 3″

Ingredients:

  • 1 cup all-purpose flourIMG_8269
  • 1 1/2 tsp. baking powder
  • 1/4 tsp. each,  cinnamon, nutmeg, allspice
  • dash freshly ground black pepper
  • 1/8 tsp. salt
  • 1 egg, slightly beaten  ( vegans, use egg substitute)
  • 1/3 cup mashed sweet potato
  • 1/3 cup honey
  • 3 tbsp. coconut oil, melted
  • 2 tbsp. molasses
  • 1/3 cup chopped walnuts

Directions:

1.  Preheat oven to 350*F.   Grease two mini loaf pans,  5 3/4″ x 3″ x 2″.

2.  In a medium bowl, combine the flour, baking powder, spices, salt and pepper.

Don't forget that dash of black pepper!

Don’t forget that dash of black pepper!

3.  In a small bowl, combine the egg and mashed sweet potato, stirring well.  Add the honey, coconut oil, and molasses.   Whisk to incorporate.

Whisk together all the wet ingredients to blend.

Whisk together all the wet ingredients to blend.

4.  Add the wet ingredients to the dry, stirring just to moisten.

Wet meets day.

Wet meets day.

Fold in the walnuts.

5.  Divide batter between two mini loaf pans, and bake at 350*F. for 25 – 30 minutes.

Divide batter between two small loaf pans.

Divide batter between two small loaf pans.

Test with a toothpick for doneness.  Let cool in pans for 10 minutes, then transfer to cooling rack.

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SOURCE:    This recipe is of unknown origin,  It’s an adaptation of one I’ve had forever.

 

 

Eggplant Rollatini

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

 

Eggplant Rollatini

Eggplant Rollatini

 

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

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

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

EGGPLANT ROLLATINI

(eggplant= aubergine, melanzane)

Yield:  Serves 4

Ingredients:IMG_8052

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

Directions:

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

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

Dip in egg wash, then in seasoned crumbs.

Dip in egg wash, then in seasoned crumbs.

Lay prepared slices on parchment paper-lined baking sheets.

Lay prepared slices on parchment paper-lined baking sheets.

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

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

Divide filling among slices and roll up.

Divide filling among slices and roll up.

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

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

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

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

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

7.  Serve eggplant rolls and sauce over pasta.

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SOURCE:   CAROLYN’S ORIGINAL

 

 

Cookies and Cream Cookies

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

Cookies and Cream Cookies

At my house we are just a little crazy for cookies and cream flavored anything:  candy bars, ice cream, milk shakes.  So when I came across this recipe for cookies and cream cookies I knew they would be a hit for sure.

They are based on a candy product by Hershey called “Cookies ‘n Creme Drops”.  They are available  in Target and other larger stores, but I also found them at my local grocery store.

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I remember back when there were Cookies in my Ice Cream!   That was back in the day….before ice cream was loaded with everything but the kitchen sink.   (Not that I’m complaining.)

These cookies are big, thick, substantial, chocolatey cookies.  Know what  Mr. D. is suggesting?   Topping one with a scoop of Cookies and Cream Ice Cream.   Now why didn’t I think of that?    See, that’s why I keep him around 🙂

You’ll need three mix-ins for these cookies:  the cookies and creme drops that I’ve already mentioned,  Oreo cookies, and white chocolate chips.  You’ll also need a muffin top pan or whoopie pie pan.  I found mine on Amazon.

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COOKIES AND CREAM COOKIES

Yield:  Makes 18 to 20 large cookiesIMG_7969

Ingredients:

  • 1  1/2 cups all-purpose flour
  • 1/2 cup dutch-process cocoa ( or any dark cocoa)
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 3/4 cup unsalted butter,
  • 2 cups packed light brown sugar
  • 3 eggs,
  • 1 TBSP. vanilla extract
  • 1 cup Hershey’s Cookies and Creme Drops
  • 1 cup white chocolate chips, reserving a few for the tops
  • 1 cup coarsely chopped Oreos

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Directions:

1.  Grease a muffin top/ whoopie pie pan with shortening.

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2.  Combine the flour, cocoa, baking soda and salt.  Set aside.

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3.  In a large bowl of a stand mixer, cream together the butter and sugar.  Add in the eggs one at a tine, beating until well combined.  Beat in the vanilla.

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4.  Add the flour mixture in 3 additions, beating on low.  Stir in the drops, chips, and Oreos.    The dough will be somewhat sticky.  Refrigerate it for 1 hour to make it easier to work with.

Stir in all the extra goodies.

Stir in all the extra goodies.

5.  Preheat oven to 350*F.

6.  Scoop 1/4 cup dough into each pan cavity.  Wet finger and lightly press the dough down and smooth out.  It may not cover the entire cavity of the pan; that’s ok.  Press a few of the reserved white chips onto the top of the dough. ( I forgot to do this with mine.)

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7.  Bake for 15 – 18 minutes.  Remove from the oven and let cool in the pan for 3 – 5 minutes.  Run a small spatula along the edge of the pan and lift onto a cooling rack.    Rinse the pan with cool water, regrease it, and continue baking the remainder of the batter.

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Make these.   You know you want to!!

 

SOURCE:   Cookies and Cups

Grilled Green Beans

Posted by deliciousonadollar in Side Dish, Vegetables and tagged with , , , , , ,
Grilled Green Beans

Grilled Green Beans

Sometimes I wish there was a kind of Willy Wonka-style candy factory that produced chocolate covered vegetables instead of candy 🙂    OK, call me crazy, but don’t you think that sort of factory would be totally AMAZING?   Be honest now….you want it.   There’s no shame in that.

Since there’s no fantasy-land vegetable candy factory (not yet, anyway), I’ve had to settle for roasting a big ole batch of green beans with shallots and garlic and then tossing them with some soy sauce and sesame oil.  They weren’t chocolate covered, but we ate them like candy.  What’s with me going on about candy?—-enough, already.

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Haven’t you ever considered grilling green beans?   This is a fantastic approach, giving the vegetables a little smoky char.  A grill basket or similar grill-top devise exposes all the surfaces to the flame, but if you don’t have a grill basket,  grill them on a piece of heavy-duty foil.  Be sure you don’t skip the step of covering them and letting the mixture stand, so it all steams to perfect doneness during that time.

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The flavor of these beans is extraordinary. Kind of like something you expect to get in a fine restaurant.   We loved them and I think you will too. So while fresh green beans are still available at the market, give them a try.

GRILLED GREAN BEANS

Yield:   Serves 6

Ingredients:IMG_8096

  • 3 large shallots or 1 small red onion, vertically sliced
  • 2 garlic cloves, minced
  • 1 pound green beans, trimmed ( I used a mixture of green beans and wax beans)
  • 2 tablespoons canola oil
  • 2 teaspoons low-sodium soy sauce
  • 1 teaspoon dark sesame oil
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper

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Directions:

1.  Preheat grill to medium-high heat.

2.  Place a grill basket on hot grill; preheat for 5 minutes.

3.  Place shallots, garlic, and green beans in a large bowl.  Drizzle with canola oil; toss well to coat.

Toss vegetables with olive oil.

Toss vegetables with canola oil.

Arrange mixture in hot grill basket; cover grill, and cook 7 minutes or until beans are lightly charred, tossing occasionally.

Toss occasionally for even cooking and browning.

Toss occasionally for even cooking and browning.

Place bean mixture in a large bowl; cover and let stand 5 minutes.  Add soy sauce and remaining ingredients; toss to combine.  Serve hot.

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SOURCE:   COOKING LIGHT

Salad: Apple and Fennel with Pistachios and Apricot

Posted by deliciousonadollar in Salads and tagged with , , , , ,
Salad: Apple+Fennel+Arugula+Apricots+Pistachios

Salad: Apple+Fennel+Arugula+Apricots+Pistachios

How strange it is!   It’s not quite over, but it’s over.  Is it the same where you are?  Here where I live, September should have felt like the soft days at the end of summer, but instead it’s gotten cool way too soon.   Mornings have been down right chilly–sweater and jacket chilly.   I’m hoping that Mother Nature will change her mind (just like a woman does), and bring back some warmth.

But now that October is here, we’re in the middle of things;  in a transition period, when we have to put away the bathing suits, shorts and flip flops, and maybe bring out that infinity scarf.  A pumpkin spice latte tastes really good.  Seasons don’t change in a snap, there’s always a transition period, a time to settle in, take a deep breath, absorb the last of warm breezes, and get ready for crisp, cool nights, apples and cider, and the world around us bursting with vibrant color.

This salad feels like a lovely transition.  Fresh apples and fennel make it easy to move into Autumn.  Add some arugula for its peppery notes, salty roasted pistachios, sweet dried apricots, and some salty Parmesan.  It’s all about balance–sweet, salty, and spicy!

Pretty colors go into this salad.

Pretty colors go into this salad.

It’s also very versatile!   Substitute currants or dried cranberries for the apricots.  Add spinach and parsley instead of arugula.  Try a balsamic vinaigrette instead of lemon juice.  This salad can be exactly what you want it to be.IMG_8138

What’s also great about this salad is that most of it can be assembled long before it’s served.  Everything but the greens can be tossed together and left covered in the refrigerator for a day and then tossed with the arugula ( or your preferred greens), just before serving.    Easy breezy as we transition into Autumn.

SALAD:  APPLE + FENNEL+PISTACHIOS+ APRICOT

Yield:  Serves 4   Adjust ingredients accordingly to make more.

Ingredients:

  • 1 large Fuji or Golden Delicious apple, cored and thinly slicedIMG_8139
  • 1 large fennel bulb, thinly sliced
  • 2 large handfuls arugula, coarsely chopped
  • 2 tablespoons finely diced red onions
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon apple cider vinegar
  • 2 tablespoons olive oil
  • 1/3 cup finely diced dried apricots
  • 1/2 cup coarsely chopped pistachios
  • 1/4 cup shaved Parmesan
  • salt and pepper to taste

Directions:

1.  In a large bowl toss together the thinly sliced apples, fennel, arugula, and red onions.  Drizzle with lemon juice, vinegar, and olive oil.  Add the dried apricot pieces, pistachios and cheese.  Toss to incorporate.  Season with salt and pepper and toss just before serving.   Serve soon after assembling.

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SOURCE:  All Recipes

Orzo, Spinach and Tomatoes

Posted by deliciousonadollar in Side Dish and tagged with , , , , , , , ,
Orzo with tomatoes, (but not the spinach).

Orzo with tomatoes, (but not the spinach).

Every once in a while you need a dinner that’s especially man-pleasing without going the whole steak and potatoes route.  This is it!

Grilled steak and green beans with orzo mixture.

Grilled steak and green beans with orzo mixture.

If you’re queen in your kitchen, as I am,  give yourself the smaller steak and load up on the orzo mixture and green beans.  Everyone will be well pleased.  Guaranteed!!   And if there should be any leftover steak,  slice it up and and serve it over the remains of this orzo side dish for the next day’s lunch or a deja-vue dinner.

I’m well-known for making a big pot of something-or-other and eating it (sometimes begrudgingly) for several days.   Usually it’s soups—they’re always good for on-going consumption, especially if you keep adding a little something like an extra pat of butter or a few left over veggies after each reheating.  Soups can get more delicious the longer they last.  Did you know this?

Since Monday is staring us in the face, I thought I’d start off the week with this last-all-week staple.  Something savory and healthy to help us get through the week with a smiley face.    This dish will taste best if the spinach and tomatoes are on sale!!!

 

ORZO, SPINACH AND TOMATOES

Please note:   I decided to make this dish without the spinach this timeIMG_8113

Yield:   Serves 4

Ingredients:

  • 1/2 pound orzo, cooked according to package directions
  • 1/2 pound baby spinach, or larger-leafed spinach, torn into smaller pieces
  • 1 pint cherry or grape tomatoes, cut in half
  • 1 tablespoon butter
  • 1 large shallot, chopped
  • 1 cup crumbled feta cheese
  • 4 tablespoons olive oil
  • 1 tablespoon fresh lemon juice
  • 2 cloves garlic, minced
  • fine kosher or sea salt and freshly ground black pepper to taste

Directions:

1.  In a large sauce pan, melt the butter.  Add the shallot and sauté to soften.  Add the tomatoes and continue to sauté them until they start to release their liquid, and they soften.

Saute the shallots and tomatoes till they soften.

Saute the shallots and tomatoes till they soften.

2.  Add the cooked orzo to the pan along with the spinach, and toss to coat and integrate all the ingredients.   Transfer to a large serving bowl.

Add the cooked orzo and stir to combine.

Add the cooked orzo and stir to combine.

3.  In a small bowl, whisk together the olive oil, lemon juice and minced garlic, plus salt and pepper to taste.  Pour over the orzo mixture and stir to mix well.  Crumble the feta cheese over the top.

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TIP:   Double the batch of orzo and serve as a cold side dish later in the week.  Just toss with a little additional olive oil before storing in the refrigerator in an airtight container.   Adding some chopped kalamata olives really perks up this dish also.   This is delicious hot or cold.

SOURCE:   Week Night Grilling with the BBQ Queens

Pumpkin Spice Blondies

Posted by deliciousonadollar in Bars and Cookies, Carolyn's Originals and tagged with , , , ,
Pumpkin Spice Blondies

Pumpkin Spice Blondies

Do you ever play the “what if” game?  It goes like this…..”What if I use a different kind of flour here?”    What if I use all butter instead of shortening in this cake?”

Today’s recipe came about when I asked ” what if I used a cookie mix to make some squares”?    Yes, I know there are a gazillion recipes out there that use cake mixes to make cookies, but what I had on hand was a boxed pumpkin spice cookie mix, but I didn’t really want to make cookies.  This is how I changed the directions to make blondies with all the flavors you would expect in a pumpkin square, and then some!!

Soooo Good!

Soooo Good!

These came out chewy, and chunky because of the extra add-ins.  I found that by using miniature marshmallows, they melt while baking leaving an extra gooey spot in the bar.   I also used caramel bits and dried cranberries in these and all the flavors combined will remind you of fall.  To make the glaze on top I used about a cup of powdered sugar and 1/2 teaspoon pumpkin pie spice mixed with about 4 teaspoons of water.  This was spread on after the bars had cooled completely.     Today’s game of “what if”  was successful…. my experiments don’t always turn out as well.  So I invite you to try them for yourself.  Any brand of pumpkin cookie mix will work, using the amount of butter and egg specified on the package.

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PUMPKIN BLONDIES

Yield:  Makes 16 barsIMG_8053

Ingredients:

  • 1 package ( 16.5-oz.) pumpkin spice cookie mix
  • 1 egg
  • 1/2 cup ( 1-stick) butter, softened at room temperature
  • 1/3 cup each caramel bits, mini marshmallows, and dried cranberries
Disregard the can of pumpkin…I didn't use it.

Disregard the can of pumpkin…I didn’t use it.

Directions:

1.   Preheat oven to 350*F.  Lightly grease an 8x8x2-inch pan.

2.  In a medium bowl, stir together the cookie mix, egg and butter until a dough forms.

3.  Stir in the caramel bits, mini marshmallows, and dried cranberries until well incorporated.

4.  Scrape dough into prepared pan and press in evenly.

5.  Bake for 28-32 minutes or until a toothpick inserted in center comes out clean.  Cool completely before topping with glaze.

Cool the baked squares before adding glaze.

Cool the baked squares before adding glaze.

6.  Glaze:  1 cup powdered sugar, 1/2 tsp. pumpkin pie spice,  3-4 teaspoons water.  Whisk together to form a loose glaze that you can spread on top of the blondies.

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SOURCE:    a Carolyn’s Original