Tag Archives: dinner

Slow-Cooker Turkey Chili

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Slow Cooker Turkey Chili

Slow Cooker Turkey Chili

This morning was very chilly for mid-September,  and the prediction is for a cooler than average day.  So right away I am thinking about making chili in the slow cooker.  I’m always amazed at how quickly I adapt to the next season.  Even though I’m not ready to give up all that summer has to offer,  one cool morning, and I’m looking for a sweater or jacket and thinking about chili.  Go figure!

I do  know that there’s nothing quite so enticing than walking into the kitchen and taking in the tantalizing aroma of onions, garlic, and chili powder from a big pot of chili bubbling on the stove or in the crock pot.  Serving up steaming bowls of chili with all the fixings is fun and warming in the fall especially if you’ve been outdoors at a football game or other event in cool weather.

If you have ever worried that chili isn’t good for you,  stop worrying now.  There are a number of tricks you can do to keep it healthy but still hearty.   First, start with a lean meat, like chicken, turkey or lean beef;  second add at least 3 cups of fresh vegetables to boost fiber;  and third, be selective in your toppings, keeping to low-fat cheese and  sour cream,  good-fat avocado, and plenty of fresh options like scallions, radishes, jalapeños, onion, and cilantro.

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This recipe for turkey chili made in the crock pot incorporates all the “tricks” mentioned above.  It’s a meal we really enjoy and I like the simplicity of starting it in the morning and having a meal ready to put on the table except for cutting up a few garnishes at the last minute.

SLOW-COOKER TURKEY CHILI

Yield:   4 – 6 servings

Ingredients:

  • 1  1/4 pound lean ground turkeyIMG_5029
  • 1 large onion, chopped
  • 1 clove garlic, minced
  • 1 ( 1.25-oz. ) envelope chili seasoning mix
  • 1 cup chicken broth
  • 1 cup fresh corn kernels
  • 1 red or green bell pepper, chopped ( i omitted this)
  • 1 ( 28-oz ) can crushed tomatoes, or fresh tomatoes, in season
  • 1 ( 15-oz. ) can black beans, drained and rinsed
  • 1 ( 4-oz. ) can tomato sauce
  • 1/2 tsp. salt
  • Toppings to include any of: shredded cheddar cheese, sour cream, finely chopped red onion, sliced jalapeños, radishes, or scallions

1.  Cook turkey in a large skillet over medium-high heat, stirring often with wooden spoon to crumble turkey.

Cooked and crumbled turkey with seasonings added.

Cooked and crumbled turkey with seasonings added.

Add chopped onions and garlic, cooking till softened.  Add contents of seasoning envelope and chicken broth.  Cook and stir about 2 minutes.

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2.  Spoon mixture into a 5 1/2 quart slow cooker;  stir in corn, and next 5 ingredients until well blended.

Everything mixed together in the crock pot.

Everything mixed together in the crock pot.

Cover and cook on LOW for 6 hours.   Serve with desired toppings.

Hearty, warming, just right on a cool day.

Hearty, warming, just right on a cool day.

SOURCE:  Southern Living Magazine

Chicken Maque Choux

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Chicken Maque Choux

Chicken Maque Choux

Here it is at the end of summer and today I’m making a meal that I tend to make every year right about now.  I saw it in a magazine several years ago and once having made it, it has become a summer standard.  The dish changes from year to year depending on what vegetables I have on hand or what’s plentiful at the farmer’s market, making it a super versatile dish, with zucchini and other sumer vegetables making their way into the corn mixture.

Bone-in chicken thighs get rubbed with a savory mixture of cinnamon, cumin, garlic and onion powders, then they are sautéed  until crispy brown.  Fresh corn (or when out of season, canned or frozen corn), onions, tomatoes and bell peppers are added to the skillet to soak up the crispy brown bits in the pan, then the chicken is nestled in the mixture, covered and baked.  The vegetables soak up the yummy chicken juices for an easy dish that pleases and impresses everyone who tastes it.  Be sure to serve it with a baguette to soak up all those wonderful juices, or as I did today, serve with Israeli couscous, or rice.

Served with Israeli couscous, and heirloom tomato salad.

Served with Israeli couscous, and heirloom tomato salad.

So here’s my rendition of Maque Choux (pronounced mock-shoe).  This braised chicken dish is of French Acadian and Native American origin, popular in Louisiana.

CHICKEN MAQUE CHOUX

Yield:    4 servings

Ingredients:

  • 1 Tbsp. garlic powder

    The veggie component plus the spice rub.

    The veggie component plus the spice rub.

  • 1 Tbsp. onion powder
  • 1 tsp. cumin
  • 1 tsp. cinnamon
  • 1 tsp. sugar
  • 1/2  tsp. salt
  • 1/2 tsp. pepper
  • 8 bone-in chicken thighs
  • 1 Tbsp. cooking oil
  • 1 cup chopped green onions
  • 4 cups fresh corn kernels  (about 6 large ears)
  • 1 large tomato, chopped
  • 1 red bell pepper, chopped

Instructions:

1.  Preheat oven to 375*F.

2.  Combine the first 7 ingredients in a small bowl.  Rub on chicken thighs.

3.  Heat oil in a large ovenproof skillet.  Add chicken and cook until browned, about 5 minutes per side.  Transfer to a plate.

Chicken thighs nicely browned.

Chicken thighs nicely browned.

4.  Combine onions, corn, tomato and bell pepper in the skillet.  Stir to blend.

Add all the vegetables to the fry pan and mix to coat with drippings.

Add all the vegetables to the fry pan and mix to coat with drippings.

Place chicken on top of corn mixture.

Nestle the chicken pieces on top.

Nestle the chicken pieces on top.

Cover and bake 15 minutes.  Uncover and bake 15 minutes more or until chicken is tender and juices run clear.

Chicken Maque Choux

Chicken Maque Choux

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SOURCE:  Gourmet magazine, old edition

Grilled Pork Ribs with Peach Barbecue Sauce

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Pork barbecue is messy.  Sticky.  Lick your fingers.  Delicious.  It is a classic American food that inspires loyalty, competitions, and regional pride.   Whose is better,  yours or mine?   Everyone has their favorite, depending on where they live, and how they have always made barbecue.

Grilled Pork Ribs with Peach BBQ Sauce.

Grilled Pork Ribs with Peach BBQ Sauce.

Over the Labor Day weekend I made this recipe for Grilled Pork Ribs.  Like BBQ, Labor Day is a true American Holiday honoring all those who work/labor for a living.  So it seemed appropriate to make an all-American meal.  Although I had never made this particular recipe before, it came out really good, in fact, it was “finger-lickin good”.  Along with it I served coleslaw and corn on the cob, also done a new way.  Stay tuned for that recipe next week.

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The tangy peach barbecue sauce that glazes these ribs has multi-levels of flavor and is only brushed on the ribs as you finish cooking them on the grill.  The ribs are precooked by baking them in the oven until succulent and tender.  Then transferred to a hot grill, where the sauce gets brushed on and the ribs turned and basted frequently until they are nicely browned.  This sauce will be great on grilled chicken or salmon as well.  In place of ribs, bone-in pork chops (as opposed to boneless) may also be used as they are less likely to dry out.

GRILLED PORK RIBS WITH PEACH BARBECUE SAUCE

Yield:   Serves 4 – 6

Ingredients:

  • Pork Ribs, cut into serving-size pieces
  • 1/2 cup water

Place the ribs in a roasting pan,  add the water, cover tightly with foil, and bake for 2 hours at 325*F

For the Sauce:

Ingredients for the sauce.

Ingredients for the sauce.

  • 3  ripe peaches,  peeled, pitted, and cut into chunks
  • 2 Tbsp. chopped onion
  • 1 clove garlic, minced
  • 3 Tbsp. lemon juice
  • 2 Tbsp. butter
  •  2 Tbsp. orange juice concentrate ( I used 2 T. Orange marmelade)
  • 1 Tbsp. brown sugar, packed
  • 2 tsp. reduced sodium soy sauce
  • 1/2 tsp. dry mustard  ( I used 1 tsp. Dijon mustard)
  • 1/4 tsp. each salt and pepper.

1.  Place peaches in a blender container and blend till smooth.  I added one Tbsp. lemon juice to this mixture to keep the peaches from darkening, and to help the blender get going.

Puree peaches in a blender.

Puree peaches in a blender.

2.  In a medium skillet, saute the onion in butter till tender.  Add the minced garlic and cook for 1 more minute.

Saute onions and garlic in butter.

Sauce ingredients except for peach puree.

3.  Stir in the lemon juice (ie, 2 Tbsp. if you have used 1 in the peaches), OJ concentrate or marmalade, brown sugar, soy sauce, mustard, salt and pepper and peach puree.  Heat through, blending thoroughly.

Add peach puree and blend in thoroughly.

Add peach puree and blend in thoroughly.

4.  Drain ribs,    Preheat the grill.  Lightly coat the grill rack with cooking oil.  Grill the ribs, brushing occasionally with BBQ sauce till nicely glazed and sticky.  ( And you absolutely can’t wait any longer to eat one.)   This will take about 8 – 10 minutes over medium heat.

Glaze the ribs with the peach BBQ mixture.

Glaze the ribs with the peach BBQ mixture.

Grilled Pork Ribs with Peach BBQ Sauce.

Grilled Pork Ribs with Peach BBQ Sauce.

Ready for some fantastic eating!

Ready for some fantastic eating!

SOURCE:   Myrecipes. com

Shrimp and Grits

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

Shrimp and Grits

Here in the Northeast where I live, grits are not a regular staple of our diet, but when I travel South I always make it a point of having some, because I have grown to like them as a breakfast item with a little syrup and butter on them.  Serving them as part of my main meal is new to me.  However, since I had visitors from North Carolina, I decided to try to cook them a “real Southern meal”, and I had come across this recipe for grits served with nicely seasoned shrimp in a gravy to spoon over them.  Let me tell you right at the start that this was a big success, so I am very happy that I was adventurous enough to try this recipe.

Shrimp in gravy in a serving bowl.

Shrimp in gravy

In the detailed recipe below, I caution you not to use quick or instant grits.  They become very bland, and the texture is suspiciously like cream of wheat cereal–in my mind this is not a good thing!!!   The grits you want to use are stone ground.  They have a lot of texture and that makes all the difference.   The other key to success is to season the shrimp liberally with Old Bay and hot sauce, so they are very spicy.  If this is a problem for anyone ( me, for instance),  go light on the hot sauce, and serve more on the side for those who want to add more.  Although this was my first time making this dish, I know for sure it won’t be the last.  My guests and Mr. D. really liked it, and so did I.

Although I haven’t done this yet, I plan to use up the left over grits for breakfast, rewarmed in a skillet with a little butter to crisp up the edges.  Then serve with a fried or poached egg on top and some nice smoky bacon. OOOOOW, can’t wait for breakfast.  😀

SHRIMP AND GRITS

Yield:   4 servings

Season the shrimp with Old Bay, lemon juice and hot sauce. (pretend you see it.)

Season the shrimp with Old Bay, lemon juice and hot sauce. (pretend you see it.)

Ingredients:

  • 1 lb. raw medium-large shrimp, shelled and deveined
  • 1 1/2 tsp. Old Bay seasoning
  • juice of 1 lemon
  • hot sauce, to taste
  • 1 1/2  cups coarse ground corn grits (such as Bob’s Red Mill)  Note: do not use quick grits, they become too pasty.
  • 6 cups water
  • 1 tsp. salt
  • 3 slices bacon, cut into thin strips
  • 1 large, or 2 small cloves garlic
  • 1 small onion, chopped
  • 1/2 cup scallions, sliced
  • 2 Tbsp. flour
  • 1 cup chicken stock
  • 1/2 tsp. salt
  • black pepper, to taste

    Ingredients for the grits.

    Ingredients for the grits.

  • 2 Tbsp. butter
  • 1 can ( 14 oz.) creamed corn
  • 1/2 cup shredded cheddar cheese

Directions:

1.  In a large bowl, combine shrimp, lemon juice, Old Bay seasoning, and a few shakes of hot sauce (to your taste).  Let sit for a few minutes while you start the grits.

2.  Bring the 6 cups salted water to a rolling boil.  Gradually stir in the grits making sure they are well incorporated.  Reduce heat to very low, and simmer for about 15 minutes.  Stir frequently to prevent sticking.  When they are thickened, turn off heat, cover and keep warm.

3.  Meanwhile heat a large skillet over medium-high heat.  Add bacon and cook until crisp.  Remove bacon with a slotted spoon to paper towel to drain.

Cook bacon pieces till crisp.

Cook bacon pieces till crisp.

4.  In the drippings in the skillet, cook chopped onion over medium heat.  When onions become soft, add minced garlic, and cook till softened, about 1 minute more.

5.  Add shrimp and all its seasonings and cook about 3 minutes, turning until all are pink.  Remove contents of skillet to a bowl using a slotted spoon, leaving behind any liquid.

6.  Make gravy:  Stir scallions and 2 Tbsp. flour into skillet, stirring to make a paste,

Add flour to pan drippiongs

Add flour to pan drippiongs

slowly add the chicken stock, 1/2 tsp. salt and a little black pepper.  Cook and stir until this is slightly thickened.

Add chicken broth, bacon and scallions.

Add chicken broth, bacon and scallions.

Add the shrimp and bacon pieces back into this mixture,  keep over low heat just to warm through.

7.  Finish grits:  Stir butter,  cheddar cheese and creamed corn into warm grits. Stir to incorporate.  Return to heat if they need to be rewarmed a bit.

Shrimp in gravy in a serving bowl.

Shrimp in gravy in a serving bowl.

This is how I served my grits.

This is how I served my grits.

I served my shrimp and grits with green beans and a salad.

I completed this meal with green beans and a salad.

To serve:  Pour grits onto a platter or individual bowls.  Top with shrimp mixture.  Serve with additional hot sauce on the side.

SOURCE:  Southern Living Magazine

Lobster Rolls

Posted by deliciousonadollar in Main Dish, Quick Meals, Sandwichs and tagged with , , , , , ,
Perfect Lobster Rolls

Perfect Lobster Rolls

A lobster roll is a simple thing;  basically it’s lobster meat stuffed into a warm bun.  The quintessential New England sandwich, it’s the street food of the coast, served in high and low level restaurants, lobster pounds, seafood shacks, supermarkets, gas stations, and home kitchens.  Purists would insist that the “less is more” approach is the only way to prepare it.  Meaning that lobster meat only, either cold with a little mayonnaise to hold the meat together, or warmed in melted butter, and served in a New England-style hot dog bun that has been toasted is the best way to enjoy the sweetness of the lobster meat.

For a lobster roll to be true to it’s classic roots, it should not contain a lot of extra ingredients;  you can bend the lobster-roll rules a little, but you shouldn’t break them.  This recipe, I think, meets the standards for the classic sandwich, with some minimal additions,  and is very tasty indeed.   If you purchase whole lobsters and have them steamed by the fish monger, preparation involves cracking the lobster to retrieve the meat, and adding celery, green onions, and seasoned mayonnaise.  They are easy to make at home and come together in a snap.IMG_4864

With lobster roll in hand you can vicariously meander along the coastline of New England, traveling down some long narrow road to a harbor, take in the big view, sounds of the seagulls, splash of the waves, hear the rubbing of the fishing boats on the piers, and feel the sand between your toes.   Ahhhhh, heavenly.

I made this meal to welcome my visitors from North Carolina, one of whom had never been north to New England.  I tried to put together a typical summertime meal that, in addition to the lobster rolls, included corn on the cob and a mixed green salad.  For dessert I served my Cracker Jack Sundaes.  He was captivated!!  Why don’t you try one?

PERFECT LOBSTER ROLLS

YIELD:  Makes 4 servings

Ingredients:

  • 1/3 cup chopped celery

    lobster, celery, scallions, lemon, and mayonaise dressing

    lobster, celery, scallions, lemon, and mayonnaise dressing

  • 1/2 tsp. grated lemon rind
  • 1 Tbsp. finely chopped fresh parsley
  • 3 Tbsp. canola mayonnaise
  • 1 1/2 Tbsp. fresh lemon juice
  • 1/2 tsp. Dijon mustard
  • 1/4 tsp. kosher salt
  • 1/4 tsp. black pepper
  • 1/8 tsp. ground red pepper
  • 3/4 – 1 pound lobster meat, steamed and chopped
  • 4  top-split hot dog buns, toasted

Preparation:

1.  Combine all ingredients except the buns in a large bowl, stirring well;   Cover and chill a bit.  Chilled, but not quite cold is best.

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2.  Split the buns, brush with some melted butter and slap on the griddle to cook to golden-brown.  Then divide the lobster mixture evenly among the buns and serve.

buns toasting on the griddle

buns toasting on the griddle

A toasted bun, filled to the top with luscious lobster salad.

A toasted bun, filled to the top with luscious lobster salad.

3.  Serving:  a pickle on top is OK,  so is a lettuce leaf, a sprinkle of celery salt or paprika, and maybe a squeeze of lemon or a wedge of lemon on the side.  Add a few crispy chips or onions rings and you’ve got it all.

My meal consisted of lobster roll, salad, and corn on the cob.

My meal consisted of lobster roll, salad, and corn on the cob.

SOURCE:    Cooking Light

Chilled Cucumber and Avocado Soup

Posted by deliciousonadollar in Appetizers, Soups and tagged with , , , , , ,
Chilled Cucumber and Avocado Soup

Chilled Cucumber and Avocado Soup

Here on the East Coast we’ve been experiencing one of the hottest summers on record and on some days it was difficult to know what to fix for meals.  Appetites were lagging and I haven’t been motivated to expend much energy in cooking.

However cucumbers are one vegetable that I like to eat when it’s hot and so I’ve turned to this recipe for a chilled light soup  that is both refreshing and nutritious.  I wrote about this cold soup last summer, but it’s certainly worth bringing back for another look, (and some better photography) especially for those readers who may have missed it.

I like to serve a cup of it along with a fresh tomato that has been stuffed with some kind of salad, like tuna salad.  

INGREDIENTS

SERVINGS:    4

  • 2-3 large cucumbers, peeled, seeded and cut into small cubes  (about 2 cups)

    The colors of the ingredients make it look cool even before making it,

    The colors of the ingredients make it look cool even before making it,

  • 2 avocados, pitted and peeled
  • 1/2 cup low-fat yogurt
  • 3 Tablespoons fresh lime juice
  • 1 small minced jalapeño pepper ( seeds and ribs removed for less heat)
  • 1/3 cup sliced scallions
  • 2 Tablespoons fresh cilantro, chopped
  • salt and pepper
  • 1 teaspoon olive oil
  • 12 medium sized shrimp, (about 6 ounces), peeled and deveined

DIRECTIONS

1.  In a blender, combine half the cucumber and 1 avocado with the yogurt, lime juice, jalapeño, scallions, 1 Tablespoon cilantro, 1 cup ice water,  1  teaspoon salt, and 1/4 teaspoon pepper.  Puree until completely smooth.  Transfer to a large bowl.

2.   Cut remaining avocado into 1/4 cubes.  Stir avocado and remaining cucumber into soup.  Thin with 1/2 to 1 cup ice water, as desired.  Taste and season again with salt and pepper.  Chill about 1 hour.

3.  In a large skillet,  heat oil over medium-high heat.  Cook shrimp, turning once, until opaque throughout, 2-3 minutes.  Ladle soup into bowl; garnish with shrimp and remaining cilantro.

The pureed avocado and yogurt give this soup its creamy texture.  I kept the heat level down by using only half the jalapeño pepper, and I could have used it all because the yogurt and cool smoothness subdues the pepper’s heat.  This soup was definitely a hit with both me and Mr. D. It would make a nice first course to a larger meal or a lunch combined with a salad or sandwich. It is cool and very yummy.  You have got to try this!

Chilled Cucumber and Avocado Soup with Stuffed Tomato

SOURCE:  Whole Living  Newsletter by Martha Stewart

Cilantro Lime Shrimp

Posted by deliciousonadollar in Main Dish, Quick Meals and tagged with , , , , , , ,
Grilled Cilantro-Lime Shrimp

Grilled Cilantro-Lime Shrimp

Ever since making the salmon kebabs a few weeks ago, I’ve been thinking about adapting that recipe idea and using shrimp in place of the salmon.  Grilled shrimp on skewers seasoned with cumin and garlic, and finished with lime juice instead of the lemon.  I loved the look of the kebabs with the slices of lemon separating the chunks of salmon, so why not use lime slices with shrimp.

We loved this recipe with the shrimp.  Since I was using my grill to cook something else, while it was on I also cooked the shrimp, with plans for using them cold in a salad another day.  These would also be great served hot with a rice pilaf, and a big green salad.

These are nice served over a crisp green salad.

These are nice served over a crisp green salad.

CILANTRO LIME SHRIMP

Yield:   4 servings

Ingredients

  • 16 large, raw shrimp,  peeled and deveined
  • 1 large clove garlic
  • olive oil cooking spray
  • 1/2  tsp. kosher salt
  • 3/4 tsp. ground cumin
  • 2 Tbsp. cilantro, chopped
  • 8 bamboo skewers, soaked in water, 1 hour
  • 1 or 2 limes thinly sliced

Directions:

1.  Heat the grill to medium heat and rub the grates with a paper towel sprayed with olive oil spray.   Season the shrimp with garlic, cumin, salt and half the cilantro in a medium bowl.

2.  Beginning and ending with shrimp, thread the shrimp and folded lime slices onto 4 pairs of parallel skewers to make a total of 4 kebabs.

Thread shrimp on double skewers, separating each one with a lime slice.

Thread shrimp on double skewers, separating each one with a lime slice.

3.  Grill the shrimp, turning occasionally, until shrimp are opaque throughout, about 1 – 2 minutes on each side.  Top with remaining cilantro and freshly squeezed lime juice before serving.

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SOURCE:   adapted from Bon Appetit

Grilled Flank Steak with Salad

Posted by deliciousonadollar in Main Dish, Quick Meals and tagged with , , , , , , , ,
Grilled Flank Steak and Salad

Grilled Flank Steak and Salad

Big flavor, great color, and easy preparation are the hallmarks of a weeknight entree, and this dish has them all.

Flank steak is the main attraction, but don’t belittle the lowly vegetables that make up the salad.  They are the supporting cast that round out this meal, and they all work beautifully together, just like a perfectly performing dance ensemble.   oooh, excuse the reference, but my competition is coming close, and I’ve got dancing on the brain.   😀

I really like this meal for another reason; it’s a dieter’s dream.   Here, a chile-spiked salad adds zest to simply grilled beef.   Low in sodium, cholesterol, and saturated fat, this flank steak supper is filled with beneficial fats, iron, and protein.  There are only 232 calories,  12.4 g fat,  and 6.4 g. carbs.  WOW!   You’re gonna love it!

It cuts like butter!!!

It cuts like butter!!!

GRILLED FLANK STEAK WITH SALAD

Marinate the flank steak in a zip-top bag.

Marinate the flank steak in a zip-top bag.

Yield:   serves 4

Ingredients:

For the steak:

  • 1 flank steak, about 1 pound – 1 1/4 lb.
  • 3 Tablespoons Worcestershire sauce
  • 1 Tablespoon low-sodium soy sauce
  • 1 Tablespoon lemon juice
  • 2 teaspoons honey
  • 2 cloves garlic, minced

Mix everything except the steak together in a large zip-top bag.   Pierce the steak all over on both sides with a long-tined fork.  Add the steak to the bag, rotating to make sure all surfaces of the steak are covered by the marinade.  Refrigerate for a minimum of an hour and up to 4 hours.

For the salad:

  • 1 cucumber, peeled, halved lengthwise, and cut into 1/4-inch thick slices

    Fresh and crunchy salad

    Fresh and crunchy salad

  • 1 cup grape tomatoes, or heirloom tomatoes cut into chunks
  • 2 cups torn Bibb or butter lettuce
  • 1 avocado, peeled and diced
  • 1/3 cup vertically sliced red onion (or sweet onion)
  • 2 Tablespoons chopped fresh cilantro or parsley
  • 3 Tablespoons fresh lime juice
  • 1 1/2 teaspoons minced seeded serrano chile ( can be omitted).
  • 1 1/2 teaspoon extra virgin olive oil
  • 1/4 tsp. kosher salt
  • 1/4 tsp. freshly ground black pepper

1.  Prepare the grill by wiping the grates with a paper towel sprayed with a little olive oil.  Close the cover and get it hot.

2.  Remove steak from the bag, and discard the marinade.  Sprinkle the steak with a little salt and pepper.   Grill about 6 minutes on each side until desired degree of doneness.

Doesn't that look fabulous?

Doesn’t that look fabulous?

Let stand 10 minutes before slicing.

3.  To prepare salad:  combine cucumber, tomatoes, lettuce, avocado, and onion in a large bowl.   Combine cilantro and the remaining ingredients.   Drizzle cilantro mixture over the salad vegetables.   Toss gently;  serve with the steak.

4.  Cut steak diagonally across grain into thin slices.   Drizzle any steak juices over slices on the serving platter.

It is fabulous--cooked medium rare.

It is fabulous–cooked medium rare.

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SOURCE:   Weeknight Grilling with the BBQ Queens

Zucchini-cheese Pancakes

Posted by deliciousonadollar in Brunch, Main Dish, Side Dish and tagged with , , , , , ,
Zucchini-Cheese Pancakes

Zucchini-Cheese Pancakes

For everyone who is a gardner growing zucchini, you are probably starting to say “gad zukes, what will I do with it all?”  If you are not inundated with zucchini now, you most likely will be very soon.  So I’m going to feature some recipes that utilize zucchini in the starring role.  Look for them on Thursdays, which I am designating as “Theme Thursdays”.   After zucchinis, I’ll see what other food items there might be that I can do the same thing with.  It’s kind of fun to see how many different ways a particular food can be incorporated into the various categories of dishes.

Last summer at the farm stands near me, I saw a few yellow zucchini, and I tried one.  Except for the color it is the same as the green variety.  This year, I’m seeing a lot more of them.  In fact my neighbor was selling some really large ones for $1.00 each.  Of course, I bought several, thinking how apt they would be to feature on a blog called “Delicious on a Dollar”.  Watch for them to show up in some of these posts.

Yellow zucchini.

Yellow zucchini.

Today we will start with these pancakes that are moist, savory and delicious hot from the griddle;  or warm,  at room temperature….even cold.  They can be for breakfast,  or dinner, whenever you are in the mood for some non-traditional pancakes.

For breakfast with sausages.

For breakfast with sausages.

I have experimented with these pancakes and added an ear of cooked corn, cut from the cob.  They were delicious served with salsa and sour cream.  You can also vary the cheese used and get a somewhat different flavor.   And if you don’t have scallions, try grating a sweet onion instead.   Many recipes that use zucchini have you squeeze the liquid out of the zucchini, but this recipe doesn’t require that as long as you cook the batter just after it is made.  If you let it sit a while the zucchini will add too much moisture and the batter will become wet.  If that happens, just add some more flour to compensate.

Recipe:  ZUCCHINI-CHEESE PANCAKES

Yield:   about 20 pancakes

Ingredients:

  • 4 large eggs, lightly beaten
  • 1/2 tsp. ground black pepper
  • 1/4 cup olive oil or vegetable oil
  • 2/3 cup chopped chives or scallions;  about 1 bunch scallions trimmed and chopped
  • 2 tsp. salt, to taste
  • 1 tsp. dried basil**
  • 1 tsp. dried oregano**
  • 4 cups coarsely grated zucchini; about one 10″ zucchini
  • 1 3/4 cups all-purpose flour
  • ** substitute 2 tsp. Pizza Seasoning for the dried herbs, if desired. reducing salt to 1  1 /2 tsp.
  • 1 cup grated Parmesan, cheddar, Monterey Jack or other cheese  ( or a combination).

Preparation:

1.  Preheat a griddle or frying pan over medium-high heat;  If you have an electric griddle, set the heat to 400*F.

2.  Beat the eggs with the oil, salt and pepper until thoroughly combined.

3.  Add the herbs, scallions, zucchini, and cheese, stirring to combine.

4.  Stir in the flour.  This will be a very thick batter.

A very thick batter.

A very thick batter.

5.  Grease the hot griddle lightly.  Drop the batter in 1/4 cupfuls onto the griddle; spread the batter to about 3 1/2″ to 4″ diameter.

Spread batter to about 4" rounds.

Spread batter to about 4″ rounds.

6.  Cook the cakes for 3 minutes, or until they’re brown on the bottom, and bubbles have appeared on their tops.  The top surface will appear somewhat dry and set.  (My pancakes did not get bubbles on top.  Lift the edges, and peek at the bottom.  If brown, turn them over.)

Turn over when they start to get brown.

Turn over when they start to get brown.

7.  Flip the cakes, and cook them for about 3 – 4 minutes on the second side, or until they’re as moist/cooked as you like when you break one open.

8.  Continue cooking until you have used all the batter.

9.  Serve warm with butter and grated cheese, salsa and sour cream, or applesauce.  Store any leftovers, tightly wrapped, in the refrigerator.  Reheat in a toaster or toaster oven, if desired.

Serve with butter and grated cheese. YUM!

Serve with butter and grated cheese. YUM!

SOURCE:   King Arthur Flour

Stuffed Portabellos

Posted by deliciousonadollar in Carolyn's Originals, Main Dish, Vegetables and tagged with , , , , , , ,
Lasagna-stuffed portabellos.

Lasagna-stuffed portabellos.

We are big fans of stuffed mushrooms at our house.  I often make them as a side dish to serve with steak, or as appetizers when entertaining.  One day, however, I took special note of portabello mushroom caps and realized how many bites of stuffed mushroom you could get with just one cap.   Hey, maybe, just maybe, one of these jumbo s’rooms could become a whole meal. 😀

Well, that’s all it took for my imagination to go flying off in several directions trying to think up the perfect filling that would turn a mushroom cap into a meal.  I finally settled on lasagna as the answer.  I would take all the parts of lasagna that we love i.e.., the sauce, cheese and flavor; and leave out the pasta i.e.., calories and carbs, turning this into an inside-out vegetarian lasagna-stuffed mushroom.   Anything involving tomato sauce and gooey melted mozzarella cheese, is a winner with me.   I’ve made these several times now, testing the recipe, and I’ve determined that it’s ready for public unveiling.  Served with a side salad, we think they’re super for supper.   I hope you do too.

Please note that in the accompanying photos, I made only two caps as they were really large and definitely a meal in themselves.

After baking: melty, cheesy, goodness.

After baking: melty, cheesy, goodness.

LASAGNA-STUFFED PORTABELLOS

YIELD:   4 – 6 servings

Ingredients:

  • 4 – 6 large portabello mushroom caps
  • 2 cloves garlic, minced
  • 1  1/2 tablespoons olive oil
  • salt and pepper, to taste
  • 1 cup ricotta cheese
  • 1 egg
  • 1/4 cup grated Parmesan cheese
  • 6  oz. mozzarella cheese, divided
  • 2/3 cup drained chopped frozen spinach  (This time I used kale, precooked and chopped fine,)
  • 1/2 tsp. Italian seasoning
  • 1 cup tomato sauce, or pizza sauce

Directions:

1.  Preheat the oven to 425*F.   Line a rimmed baking sheet or baking dish with foil.   Remove stems from the mushrooms and carefully scrape the gills from the caps with a spoon or paring knife; discard.   Place the mushroom caps on the baking sheet.

2.  In a small bowl, combine the garlic and olive oil.  Brush the garlic-oil mixture over the inside of the mushroom caps.  Season with salt and pepper to taste.

Brush caps, inside and out, with seasoned olive oil.

Brush caps, inside and out, with seasoned olive oil.

Roast the caps for about 10 minutes.   Remove from the oven, maintaining the oven temperature.  If excess liquid has collected inside or underneath the caps, blot it away with a paper towel.

Roast for 10 minutes.

Roast for 10 minutes.

3.  Meanwhile, in a medium mixing bowl, combine the ricotta, egg, Parmesan, about 3/4 of the mozzarella, spinach, and Italian seasoning.  Season with salt and pepper.  Mix to evenly incorporate.  Divide the mixture into the roasted portabello caps, spreading gently to fill them evenly.

In goes the ricotta cheese filling.

In goes the ricotta cheese filling.

Top each with 1 – 2 tablespoons of the tomato sauce.   Sprinkle the tops with the remaining mozzarella cheese

Cover it with a little tomato sauce, then mozzarella cheese.

Cover it with a little tomato sauce, then mozzarella cheese.

4.  Return to the oven and bake 10 – 15 minutes more, until the cheese is melted and the filling is warmed through.  Serve with additional tomato sauce, as desired.

After baking: melty, cheesy, goodness.

After baking: melty, cheesy, goodness.

Make a meal on a meaty mushroom, and a side salad.

Make a meal on a meaty mushroom, and a side salad.

SOURCE:   Carolyn’s Originals