Tag Archives: dinner

Simple Savory Pork

Posted by deliciousonadollar in Main Dish and tagged with , , , , ,
Slow cooker pork ribs.

Slow cooker pork ribs.

Cook once, and eat twice, or maybe three times.  Who doesn’t love that?  Not me, for sure.

With some very simple preparations you can be having a deliciously tender, falling-off-the-bone  roast pork for dinner this evening. The aftermath of this meal will be to use the remaining meat to make pulled pork.  I’ll be serving that in a few days and plan to share my recipe with you.  Left over pork can be enjoyed in many different ways, so let your imagination run free to come up with countless ways for using those leftovers.

It all begins with the slow-cooker and a bottle of root beer soda.  Good barbecue requires low and slow cooking.  So we will make a simple spice mixture to rub on the meat, put the meat in the slow cooker, add the root beer soda, and let it cook on low for about 8 hours.  Most barbecued pork or pulled pork is made from either a pork shoulder roast, or a pork sirloin roast.  In my version today, I am using bone-in,  country style ribs that have lots of meat on them.

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Using root beer soda is a technique that I have learned about from several sources. It is very popular with Southern cooks. It provides the needed moisture, its sweetness is the basis for the barbecue sauce, yet all trace of root beer flavor disappears with cooking.  In a follow-up blog post I will tell you about how I made the pulled pork with a very special barbecue sauce.

SIMPLE SAVORY RUB SLOW COOKED PORK

You get big flavor from just a few ingredients.

You get big flavor from just a few ingredients.

Yield:    Makes 8 – 10 servings

Ingredients:

  • 3 pounds pork shoulder, sirloin roast, or meaty ribs (with bone)
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon dried oregano
  • 1 cup root beer soda

1.  In a small bowl, combine all the seasonings.  Rub the mixture all over the meat, pressing it to adhere.  Place the meat in the slow cooker.  Pour in the root beer.  Cover and set to “low heat” setting and allow to cook undisturbed*  until the pork is very tender, 6-8 hours.

Ribs in the crockpot, all seasoned and ready for some slow cooking.

Ribs in the crockpot, all seasoned and ready for some slow cooking.

2.  Transfer the meat to a serving bowl or platter and allow to rest, covered.  The meat is very flavorful and tender served just like this, along with some of the pan juices to moisten it.

Slow cooker pork ribs served with pan juices.

Slow cooker pork ribs served with pan juices.

*Curb the urge to stir, peek or smell.  Every time you lift the lid of your slow cooker, you lose heat equivalent to 20 minutes of cook time.  Resist the temptation to lift the lid until its time to check for doneness in the last 30 minutes of cooking.

SOURCE:   Sweet Tea Please,  Vicki Prescott

Beef and Mushroom Stroganoff

Posted by deliciousonadollar in Main Dish and tagged with , , , , , ,
Beef and Mushroom Stroganoff in its rich gravy over wide egg noodles.

Beef and Mushroom Stroganoff in its rich gravy over wide egg noodles.

If I were to ask my husband what he would to like to have for dinner he will say “Beef Stroganoff”,  guaranteed.  He has had a strange fascination for this dish for as long as I have known him.  I know it stems from his boyhood when his Mom made Hamburger Helper Beef Stroganoff and that is his idea of what it should be and what he wants me to make.  But I don’t, because for the most part I don’t use packaged mixes, and I know that is not what Beef Stroganoff really is.

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I have wanted to learn to make the real thing since soon after we were married when we spent a weekend in Boston and had dinner at a well-known Hungarian restaurant.  On the menu was Beef Stroganoff, and of course my husband ordered it.  It was served as slices of tender beef in a sour cream gravy over egg noodles.  He loved it.  Ever since, I have felt intimidated and afraid that what I might make would never live up to that perfection so I have never made it.  The biggest question for me has been what cut of beef to use to get that wonderful tenderness.

A recent issue of Cooking Light gave me some  answers to  that question and also this recipe for Beef and Mushroom Stroganoff.    The recipe seemed pretty simple to make with readily available ingredients.  The beef suggested in the recipe was for beef tenderloin, cut into small pieces, but another suggestion was to use skirt or “apron” steak, which is another very tender cut of beef that does not require long cooking.  It was available at the market, so that is what I used for this recipe.

This is skirt ( or apron) steak.

This is skirt ( or apron) steak.

I was  pleased beyond my expectations at the way this meal turned out.  The meat was melt-in-your-mouth tender, and the sauce nicely seasoned and balanced. One of the keys to achieving depth of flavor is to have a really hot skillet to brown the meat on all sides, and the other is the addition of mushrooms that contribute to the umami flavor of this dish.   My husband thought it was wonderful.  So the next time he says “make Beef Stroganoff”, I know that I can and this is what I will make.

BEEF AND MUSHROOM STROGANOFF

Yield:    4 servings

Ingredients:

Not too many ingredients.

Not too many ingredients.

  • 5 ounces uncooked wide egg noodles
  • 1 Tbsp. canola oil
  • 1 pound beef tenderloin, trimmed and cut into 1-inch pieces. ( you may substitute any other suitably tender cut of beef )
  • 3/4 tsp. salt, divided
  • 1/2 tsp. ground black pepper, divided
  • 1 cup thinly sliced leek  ( I used onion)

    Fresh thyme really adds a depth of flavor here.

    Fresh thyme really adds a depth of flavor here.

  • 1 Tbsp. chopped fresh thyme
  • 2 tsp. minced garlic
  • 1 (6-oz) pkg. sliced mushrooms
  • 1 Tbsp. all-purpose flour
  • 1/2 tsp. hot paprika
  • 1 cup unsalted beef stock
  • 1/2 cup light sour cream
  • 2 Tbsp. chopped fresh parsley

1.  Cook noodles according to package directions; drain.

2.  Heat oil in a large skillet over high heat; swirl to coat.  Add beef; sprinkle with 1/4 tsp. salt and 1/4 tsp. pepper.  Cook 4 minutes or until browned, turning to brown on all sides.  Remove beef from pan.

Cut steak into small pieces and brown well in a hot skillet.

Cut steak into small pieces and brown well in a hot skillet.

3.  Reduce heat to medium-high.  Add leek, thyme, garlic, and mushrooms;  sauté 5 minutes or until lightly browned, stirring occasionally.

Brown up mushrooms and onions. (or leeks)

Brown up mushrooms and onions. (or leeks)

Sprinkle mushroom mixture with flour and paprika; cook 30 seconds, stirring constantly.  Add stock, bring to a boil.  Reduce heat, and simmer 2 minutes or until sauce is thickened, stirring frequently.

Traditionally paprika is used and flour to thicken the sauce.

Paprika is used to achieve the traditional flavor and flour to thicken the sauce.

Add paprika and flour to mushrooms and onions.

Add paprika and flour to mushrooms and onions.

Add beef broth and then sour cream to create the sauce.

Add beef broth and then sour cream to create the sauce.

4.  Stir in beef, remaining 1/2 tsp. salt and 1/4 tsp. pepper, and sour cream.  Serve over noodles; sprinkle with parsley.

Beef and Mushroom Stroganoff in its rich gravy over wide egg noodles.

Beef and Mushroom Stroganoff in its rich gravy over wide egg noodles.

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SOURCE:  Cooking Light

Ravioli and Shrimp Scampi

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

Ravioli and Shrimp Scampi

Eating out at home can produce an extra special dinner.  This one came about because of a half-bag of large shrimp that were occupying some prime real estate in my freezer.  Shrimp scampi is a dish that I frequently order when we are out, and I also make it at home.  Pairing shrimp with ravioli, however, is a new idea.

This whole meal came together without my having to go out to buy any other ingredients.  On my last shopping trip I had purchased a package of fresh cheese-filled ravioli, just because I like to have them on hand for a quick meal.  They are one of my favorite foods and are a stand by for me.  I also had an extra pint of grape tomatoes and a partial package of mushrooms.  This meal just goes to show you how easy it is to make restaurant style meals in your own kitchen at a fraction of the cost, and took only minutes to prepare.  Staying home for dinner is not boring, costs far less than eating out, and you eat better.

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I hope you give this meal a try,  just add a loaf of good Italian bread and a salad and you will be in heaven.

RAVIOLI AND SHRIMP SCAMPI 

Chopped garlic and parsley; and the butter and flour mixture.

Chopped garlic and parsley; and the butter and flour mixture.

Yield:   serves 2

Ingredients:

  • 12 ounces fresh or frozen ravioli of your choice.  (I used four-cheese ravioli.)
  • 8 – 10 large shrimp –peeled and deveined
  • 4 ounces sliced white mushrooms
  • 1 clove garlic chopped
  • 10 – 12 grape tomatoes sliced in half
  • 1/2 cup chicken stock
  • 1 tablespoon butter
  • 1 tablespoon flour
  • 1 teaspoon Italian parsley, chopped
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon grated Parmesan or Romano cheeseIMG_4316
  • freshly ground black pepper to taste

1.  Get water ready for ravioli, but don’t start cooking ravioli until the scampi is almost ready.  My ravioli only took 8 minutes to cook.

2.  Over medium high heat place a large sauté pan, as it gets hot add olive oil and then the chopped garlic.

3.  Allow garlic to cook for about 15 seconds  then add the shrimp and let them cook for 2 – 3 minutes until they are almost done.

sautéing the shrimp.

sautéing the shrimp.

4.  Remove the shrimp from the pan and add in the mushrooms, sauté the mushrooms for a few minutes then add in the tomatoes and allow them to cook for about 30 seconds

Lightly browning the mushrooms.

Lightly browning the mushrooms.

Add in the tomatoes.

Add in the tomatoes.

5.  If you are using fresh ravioli, then this would be the time to add the ravioli to the boiling water.

Cooking the ravioli.


Cooking the ravioli.

6.  Add the chicken stock to the pan with the mushrooms and allow to come back to a low boil, reduce heat.

7.  Mix the butter with the flour, getting as much of the flour pressed in as you can.  (I did this in advance so it was ready when I needed it.  Use a fork and  press the flour into the butter until you have a thick paste).  Place this in the hot stock and mix together.  This will thicken the stock.

8.  Add the shrimp back in, and finish with the grated cheese and freshly ground black pepper.  Turn off the heat and add in chopped parsley.

Add the shrimp back into the mixture, plus parsley and cheese.

Add the shrimp back into the mixture, plus parsley and cheese.

9.  Drain ravioli and place 4 – 5 on each plate then top with shrimp and equal amounts of mushrooms, tomatoes and sauce.

Plate it up. Sit down and enjoy!

Plate it up. Sit down and enjoy!

10.  Sit down and enjoy your restaurant style dinner of Ravioli and Shrimp Scampi.

SOURCE:  loosely adapted from a recipe by Chef Dennis;  A Culinary Journey with Chef Dennis

Grilled Hoisin-Glazed Steak with Vegetables

Posted by deliciousonadollar in Main Dish, Quick Meals, Salads, Side Dish, Vegetables and tagged with , , , , , , , ,
Hoisin-Glazed steak with grilled vegetables and salad.

Hoisin-Glazed steak with grilled vegetables and salad.

I imagine many families will be gathering around the outdoor grill this weekend to celebrate Father’s Day.  Whether Dad is the one doing the grilling or you’re the one grilling a meal for him, this quick and easy way of cooking steak results in a piece of meat that is tender, juicy and full of flavor.  Along side it on the grill lay some of your, or his, favorite vegetables and you will have most of the meal at your fingertips.  While the grilling is taking place, have someone on kitchen duty making a salad to go with it, and before you know it everyone will be sitting down together to celebrate Dad in the best possible way.

The glaze on the steak calls for hoisin sauce, ginger, and fish sauce, giving it an Asian flair, so I kept that theme going in the meal I prepared by using green and yellow squash, brushed with a little sesame salad dressing as they cooked.  For a salad I made cucumbers and radishes dressed with rice vinegar, sesame oil, and soy sauce.  The recipes for making this complete meal are given below.Whether you make all of it or only part of it, I think you will enjoy it as much as we did.

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HOISIN-GLAZED STEAK 

Yield:   Serves 4

For the steak:

  • 3 Tablespoons hoisin sauce
  • 1 teaspoon minced garlic
  • 1 teaspoon grated, fresh peeled ginger
  • 1 teaspoon fish sauce  (This adds a rich, savory flavor to the glaze, but it’s OK to omit it if you don’t have it on hand.)
  • 1/4 teaspoon crushed red pepper
  • 1  (1-pound) flank steak, trimmed; or any other tender cut of steak  (I used boneless rib eye steaks)

1.  Preheat the grill to high heat.

2.  Combine hoisin and remaning ingredients ( except steak) in a small bowl.  Brush half this mixture on one side of the steak(s).  Place steak glaze-side down on the hot grill rack and grill about 5-7 minutes.

Lay steak on the grill glazed-side down.

Lay steak on the grill glazed-side down.

Brush top side of steak with remaining glaze mixture and turn steak over.  Grill another 5 -7 minutes or until desired degree of doneness.

Brush top side of steak(s) and turn over.

Brush top side of steak(s) and turn over.

For the Vegetables:

  • 1 medium size zucchini squash
  • 1 medium size yellow squash
  • 1 bottle commercially made sesame salad dressing

1.  Slice the squash lengthwise into 1/4-inch thick slices.  Brush both sides of the squash with the salad dressing.

Squash slices on the grill.

Squash slices on the grill.

2.  Place squash slices directly on hot grill rack or use a fine mesh cooking screen if squash is in danger of falling through the grates.  Cook squash, turning over several times, until nicely marked and just fork tender.

Squash cooked on the grill gets lovely grill marks on it.

Squash cooked on the grill gets lovely grill marks on it.

For the Salad:

  • 1 teaspoon rice vinegar
  • 1 teaspoon sesame oil
  • 1 teaspoon lower-sodium soy sauce
  • 1 cup cucumber, sliced finely on the diagonal
  • 1 cup finely sliced radishes
  • 1/4 cup fresh chopped parsley, or cilantro leaves
  • 1/8 teaspoon salt

1.  Combine vinegar, sesame oil, and soy sauce in a medium bowl;  add cucumber and radishes.  Sprinkle with parsley or cilantro and salt.  Toss gently to coat.

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SOURCE:  Adapted from  Weeknight Grilling with the BBQ Queens

Grilled Chicken and Vegetable Quesadillas

Posted by deliciousonadollar in Main Dish, Quick Meals and tagged with , , , , , , , ,
Grilled chicken and vegetable quesadillas.

Grilled chicken and vegetable quesadillas.

As much as we like to eat grilled chicken, there are just so many ways to season it, or baste it with BBQ sauce, so when I come across a different way to fix it that is quick, tasty and healthy, I’m willing to try it out.  Such is the case with this recipe.  Chicken wrapped up in a package that you eat with your hands is fun to eat.

While your grill is preheating you season the chicken with a rub-on spice mixture, and slice up the onions and peppers.  Cook everything all together on the grill, then wrap it in a flour tortilla with some cheese, and toast it till the cheese melts.  Now, with dinner in hand, grab something cold to drink along with it, and enjoy your meal on the deck or patio.  Pretty simple, yes?   And diet friendly besides. A serving is one filled flour tortilla.  Calories: 310, Fat: 13 g., Carbs: 20.4 g.  You could even add a tomato and avocado salad and still keep the calories under 500 for a whole meal.

GRILLED CHICKEN AND VEGETABLE QUESADILLAS

Servings:   4

Ingredients:

Season the chicken with a rub made from these herbs and spices.

Season the chicken with a rub made from these herbs and spices.

  • 1 1/2 tsp. paprika
  • 1/2 tsp. garlic powder
  • 1/2 tsp. dried oregano
  • 1/2 tsp. ground cumin
  • 1/4 tsp.  salt
  • 1/4 tsp. black pepper
  • 2  ( 6-oz.) skinless, boneless chicken breast halves
  • 1 onion, cut into 1/2-inch thick slices
  • 1 orange or yellow bell pepper, cut into 1/2-inch thick wedges
  • cooking spray
  • 3 oz. Monterey Jack cheese, shredded – about 3/4 cup
  • 4  (6-inch) flour tortillas
  • 1/4 cup reduced fat sour cream

1.  Preheat grill to medium-high heat.

2.  Combine paprika, garlic powder, oregano, cumin, salt, and black pepper in a small bowl.  Rub this mixture evenly over chicken; let stand 10 minutes.

Coat the chicken pieces well with the rub mixture.

Coat the chicken pieces well with the rub mixture.

3.  Arrange chicken, onion, and bell  pepper on grill rack coated with cooking spray.

Prepare the vegetables for the grill.

Prepare the vegetables for the grill.

Cook vegetables 4 minutes on each side or until tender.  Cook chicken 6 minutes on each side or until done.  Remove chicken and vegetables from grill;  coarsely chop vegetables.  Let chicken stand 5 minutes, thinly slice chicken.

Chicken and vegetables all cooked.

Chicken and vegetables all cooked.

4.  Sprinkle about 3 Tablespoons cheese over half of each tortilla;  divide vegetables and chicken evenly over cheese.  Fold each tortilla in half over filling; lightly coat tortillas with cooking spray.

Sprinkle grated cheese on half of each tortilla.

Sprinkle grated cheese on half of each tortilla.

Divide the chicken and vegetables between the flour tortillas.

Divide the chicken and vegetables between the flour tortillas.

5.  Heat a large nonstick skillet over medium heat.  Place 2 quesadillas in pan;  cook 2 to 3 minutes on each side or until cheese melts and tortillas are lightly browned.  Repeat procedure with remaining 2 quesadillas.

Place two quesadillas at a time in a large fry pan, and toast to melt the cheese.

Place two quesadillas at a time in a large fry pan, and toast to melt the cheese.

Cut each quesadilla into 2-3 wedges, serve with sour cream.

Cut the quesadillas in wedges to serve.

Cut the quesadillas in wedges to serve.

In my photos you may have noticed that I had 3 large pieces of chicken that I cooked this way.  The next day I used the extra chicken for a chicken caesar salad for our lunches.  Mr.  D. said he got looks of envy from office co-workers.  But it is nice treat when you have a great lunch made from last evening’s dinner and you really appreciate your efforts to plan for extra.

SOURCE:   Cooking Light

A One-dish Wonder

Posted by deliciousonadollar in Main Dish and tagged with , , , , , ,
Sausage, zucchini, and feta casserole.

Sausage, zucchini, and feta casserole.

We had this dish for dinner on a recent evening and once again I am in awe of how such simple ingredients can meld together and produce such an outstanding meal.  It is a pasta casserole that combines pantry items with fresh vegetables for a hearty, family-friendly meal.  Any leftovers are even better the next day as the flavors have time to meld.

The edges of the pasta get brown and crispy with cheese. Yum!

The edges of the pasta get brown and crispy with cheese. 

The recipe as I originally found it calls for 5 cups of thinly sliced zucchini as the main vegetable, but whenever I see an amount like that for one item I immediately think of it as 5 cups of ANY vegetable or mixture of vegetables.  Given that I had only 1/2 a zucchini on hand, I knew I would need to add other vegetables to make close to the quantity the recipe specified. So I added 6 stalks of asparagus, chopped into 1/2-inch pieces and a medium carrot thinly sliced, plus the onions called for.  These, the pasta,  and 1/2 pound of sweet Italian sausage were the main ingredients that I used to make this casserole.

The recipe makes about 6 servings, so for two of us, there was enough for another meal, and it reheat easily in the oven covered with foil so it remained moist.  My husband commented twice on how good it was and how much he enjoyed it.  With that kind of reception I can’t wait to make it again.

ZUCCHINI, SAUSAGE, AND FETA CASSEROLE

Yield:   6 servings

Ingredients:

  • 2  1/2 cups uncooked ziti  (short tube-shaped pasta)
  • 8 ounces chicken sausage
  • cooking spray
  • 1 tsp. olive oil
  • 5 cups thinly sliced zucchini ( about 1 1/2 pounds)
  • 2 cups vertically sliced onion–about 1 large one
  • 1/2 tsp. kosher salt
  • 1/4 tsp. ground black pepper
  • 3 garlic cloves, minced
  • 1/2 cup fat-free, less sodium chicken broth
  • 2 tsp. all purpose flour
  • 1/2  cup ( 2 ounces )crumbled feta cheese
  • 1/2 cup ( 2 ounces ) shredded part-skim mozzarella cheese

1.  Preheat oven to 400*F

2.  Cook pasta in boiling water 5 minutes, omitting salt and fat;  drain

3.  Remove casings from sausage.  Heat a large nonstick skillet over medium-high heat.  Coat pan with cooking spray.  Add sausage to pan; cook until browned, stirring to crumble.  Remove from pan.

4.  Heat oil in pan.  Add zucchini, ( and any other vegetables you may be using), onion, salt, pepper, and garlic.  Cook 10 minutes or until vegetables are tender, stirring occasionally,

Sauteing all the vegetables together.

Sauteing all the vegetables together.

5.  Combine broth and flour in a small bowl, stirring with a whisk.  Add broth mixture to pan; cook 1 minute.  Combine zucchini mixture, pasta, sausage, and feta cheese in a large bowl  ( or pan pasta was cooked in );  toss well.  Spoon pasta mixture into an 11 x 7 – inch baking dish coated with cooking spray.  Sprinkle evenly with mozzarella cheese.

Mix pasta with vegetables and sausage in a baking dish.

Mix pasta with vegetables and sausage in a baking dish.

6.  Bake at 400*F for 20 minutes or until bubbly and lightly browned.

Serve with a salad for a complete meal.

Serve with a salad for a complete meal.

SOURCE:   Cooking Light

Hoisin Barbecued Chicken and Broccoli

Posted by deliciousonadollar in Main Dish, Quick Meals and tagged with , , , , , , , ,
Hoisin BBQ Chicken and Broccoli with Rice Pilaf.

Hoisin BBQ Chicken and Broccoli with Rice Pilaf.

This holiday weekend is pretty well accepted as the start of the summer cook-out season, and we are no exception.  On Saturday we cooked out at home, and on Sunday we attended a family cookout.  After the parade today there will be another cookout.  Of course I always bring along a variety of goodies to these events.  This week I’ll be telling you about my contributions, but to start the week off I’d like to share with you this recipe for Hoisin Barbecued Chicken and Broccoli.

The flavors in this dish will remind you of Chinese takeout, but my goodness, so much better!.  But you’ll have to make it to believe it.  The Hoisin Barbecue Marinade is addictive, it will have you licking your fingers.  You may want to double it to serve as a dipping sauce on the side or to drizzle over some rice.  I’m sure it would also be delicious with grilled pork or shrimp.  The chicken cooks quickly because you pound boneless chicken breasts out to about 1/2-inch thickness.  In my version I used skinless, boneless thighs and just pounded them a little for uniform thickness.

HOISIN BARBECUED CHICKEN AND BROCCOLI

Yield:   Makes about 1 1/2 cup marinade,   serves 4

Boneless thighs, broccoli and all the seasonings for the marinade.

Boneless thighs, broccoli and all the seasonings for the marinade.

Ingredients for marinade:

  • 1/2 cup hoisin sauce
  • 1/4 cup barbecue sauce (any kind you like)
  • 2 Tablespoons low-sodium soy sauce
  • 2 Tablespoons rice vinegar
  • 2 teaspoons toasted sesame oil
  • 2 teaspoons grated fresh ginger
  • 4 cloves garlic, minced
  • 1/2 teaspoon red pepper flakes
  • 4  cups broccoli florets
  • 4 boneless, skinless chicken breasts, pounded to 1/2-inch thickness
  • 1 teaspoon toasted sesame seeds

1.  In a small bowl, combine all of the marinade ingredients and whisk to blend.

2.  Place the broccoli florets in a zip-top plastic bag and add 1/2 cup of the marinade.  Seal the bag, toss to coat, and set aside to marinate.  Place the chicken in another zip-top bag and pour in remaining marinade.  Seal the bag, toss to coat, and marinate at room temperature for about 15 minutes.

3.  Prepare a hot fire in your grill.  Spray a grill wok or other grill pan with cooking spray.

4.  Place the wok in the kitchen sink.  Pour the broccoli and sauce into the grill wok and let drain.  (You can reuse the marinade from the broccoli, if desired.)  Place the grill wok on a foil-lined baking sheet.  Remove the chicken from the marinade and place on the baking sheet beside the wok.  Discard the chicken marinade.  Take the baking sheet out to the grill.

Broccoli goes on first to get a head-start on cooking.

Broccoli goes on first to get a head-start on cooking.

5.  Place the wok on the grill and close the lid for about 2 minutes.  Open the grill and toss the broccoli with wooden paddles or tongs  several times while grilling, for a total of 12 – 15 minutes.   Place the chicken on the grill and cook for  2 1/2 to 3 minutes per side.

Chicken pieces browning up nicely.

Chicken pieces browning up nicely.

This is Mr.D. doing his "grill" thing.

This is Mr.D. doing his “grill” thing.

When everything is done, place the food on the baking sheet and bring into the kitchen to serve.

6.  Place broccoli in a bowl, sprinkle with the toasted sesame seeds and toss.  Arrange the chicken on a platter around the broccoli.  This meal is nice with a serving of lemon rice, or other kind of rice pilaf.

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SOURCE:  Weeknight Grilling with the BBQ Queens

Herb-Crusted Pork Tenderloin

Posted by deliciousonadollar in Main Dish and tagged with , , , , ,
Herb-crusted Pork Tenderloin with Roast Vegetables.

Herb-crusted Pork Tenderloin with Roast Vegetables.

After being disappointed in how my pork tenderloins were turning out I was about ready to give up trying to prepare one that was enjoyable, when I came up with the recipe for Pork Tenderloin with Mushroom Sauce.  Since I first posted that recipe back in February I have found another recipe that we like so well, that I have made it twice already.   This one keeps all the meat juices inside, by sealing the outside with a layer of mustard, and a coating of well-seasoned bread crumbs.

I’ve used Parmesan cheese in place of the Romano, and honey-mustard instead of Dijon, and it is great either way.  A traditional way to serve it would be with mashed potatoes and a salad.  However I like to add a mixture of compatible vegetables into the pan with the pork and roast everything together as a one-pan meal, and then serve a side salad.

Succulent is the best description for this pork tenderloin.

Succulent is the best description for this pork tenderloin.

.

HERB-CRUSTED PORK TENDERLOIN

Yield:    4 servings

INGREDIENTS

  • 1/2 cup Panko crumbs
  • 1 Tablespoon fresh parsley, chopped
  • 2 Tablespoons grated Romano cheese
  • 1 tsp. dried thyme
  • 1/4 tsp. salt
  • 1  ( 1-lb. ) pork tenderloin, trimmed
  • 1 small clove garlic, minced
  • 1/2 tsp. fennel seeds, crushed
  • 2 Tbsp. Dijon mustard
  • cooking spray

1.  Preheat oven to 450*F     Lightly spray a shallow baking dish, large enough to hold the pork.

2.  Combine Panko, parsley, cheese, and thyme in a shallow dish.  Sprinkle pork with salt and pepper.

3.  Combine Dijon mustard, fennel seeds, and garlic in a small bowl. Rub pork all over with the mustard mixture, then dredge with the crumb mixture,  patting to make it adhere.

"Frost" the pork with the mustard mixture, then cover with the seasoned crumbs.

“Frost” the pork with the mustard mixture, then cover with the seasoned crumbs.

4.  Place pork in the prepared pan, and bake at 450* for 25 – 30 minutes or until a thermometer registers 160*  (slightly pink).  Let stand a few minutes before slicing into 1/4-inch thick slices.

Note:   To roast vegetables in the pan with the pork, use a deeper baking dish, and lay the vegetable mixture into the dish.  An example mixture might be carrots, sweet potatoes, onion, and fennel all cut into chunks that will cook in the same time as the pork.

Mixed vegetables in the casserole.

Mixed vegetables in the casserole.

Once in the baking dish I drizzle all over with olive oil, and sprinkle with salt, pepper, and an herb mixture.  Toss to coat evenly, add about 1/2 cup water to the bottom of the dish, then place the seasoned pork on top of it all.

Place the pork on top.

Place the pork on top.

When I made this meal just recently, my husband declared it to be “fabulous”.  For dessert, I made  Blueberry Corn Cakes with Lemon Sauce.  Stop back tomorrow when I will be describing how to make that perfect ending to a perfect meal.

A feast, indeed!

A feast, indeed!

SOURCE:  Cooking Light

A Girl, A Grill, and a Portobello

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

Once upon a time there was a girl (me), a grill (ours), and a portobello (mushroom).  But wait, I’m getting ahead of myself—-

Now that the weather is getting warmer, I look forward to having dinner outside on the deck.  I can smell the smoky aroma of something sizzling on the grill; and I start to salivate just thinking about it.  The only glitch in all of this is my somewhat shaky relationship with the grill.  I depend on Mr. D. to fire it up and tend to whatever there is cooking on it while I finish the other parts of the meal in the kitchen.  I admit I’m a “girly girl”  and leave things like barbecue tools, fire starters and oven mitts to the man of the house.  As a result we usually grill outside on the weekends or holidays when he is around.

On this day, however, my menu called for grilling portobello mushroom caps along with some vegetables for our meatless evening meal.

Grilled portobellos with Chopped Salad.

Grilled portobellos with Chopped Salad.

Big, meaty portobello caps remind me of hamburgers, so I was excited at the prospect of cooking them on the grill. I thought I could handle that, so I prepped the vegetables and cleaned the mushrooms in anticipation of my big moment(s) at the grill.

With a little smile on my face, thinking about the surprise I had in store, I went out to start the grill.  After removing the cover and lifting the lid, I was ready to turn it on—-open the gas tank, rotate the start dial to High, and press the starter button.  NOTHING HAPPENED.  Try it again, repeat the previous actions.  Still nothing. I know there’s gas in the tank.  Review the directions in the manual. I seem to be doing everything right.  Try one more time.  Still nothing.  I GIVE UP!  I think I need grill starting lessons.   Back into the kitchen I go to see how I can salvage a grilled meal not made on the grill.

Fortunately I have a grill pan and, although on the small side, I was able to make use of it to cook the various components for our dinner. Where everything was slated to go on the grill at one time, using the grill pan I cooked it  in stages and then put it all together for what turned out to be a very nice dinner .  A salad of grilled vegetables and beans tops portobellos smothered in cheese.

This was the happy ending!

This was the happy ending!

This is a meal that is low in calories (312), fat (20g), and carbohydrates (25).   I think the meal would have been a little more tasty if it had been cooked on the grill because of the flavoring the vegetables would have absorbed, but we enjoyed it just the same.   The directions I give here are the ones that go with the recipe for grilling outside, but the pictures show how I improvised.  LOL!

GRILLED PORTOBELLOS WITH CHOPPED SALAD

Yield:   4 servings

Ingredients for a meatless meal on the grill.

Ingredients for a meatless meal on the grill.

Ingredients:

  • 1/4 cup lemon juice
  • 3 Tablespoons extra virgin olive oil
  • 1/4 cup chopped fresh dill, or 2 tsp. dried dill
  • 3 cloves garlic, minced
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 4 large portobello mushroom caps, gills removed
  • 1  15 oz. can small white beans, rinsed and drained
  • 2 small bell peppers, quartered and seeded
  • 1 medium red onion cut into 1/4-inch thick slices
  • 1 medium zucchini, cut lengthwise into 1/4-inch slices
  • 1 cup shredded cheese, such as cheddar, fontina, or swiss

Directions:

1.  Preheat grill to medium high.

2.  Combine lemon juice, oil, dill, garlic, salt and pepper in a large bowl.

Prepare the dressing.

Prepare the dressing.

Add mushroom caps and turn to coat.  Remove the mushrooms from the bowl.  Add white beans;  stir to coat.

3.  Place mushroom caps gill-side up on the grill with peppers, onion and zucchini.  Using a grill pan to contain all the vegetables, with the exception of the mushroom caps, keeps them from falling through the grates.  Grill the vegetables, turning once or twice, until they start to char and soften;  About 8 minutes for the mushrooms and 6 minutes for the rest.

Roasting peppers and onions smell sooo good!

Roasting peppers and onions smell sooo good!

Grill the zucchini to get some nice grill marks.

Grill the zucchini to get some nice grill marks.

Portobello mushroom caps on the grill.

Portobello mushroom caps on the grill.

4.  Turn the mushrooms gill-side up again.  Fill each one with 1/4 cup cheese and grill until the cheese is melted, about 1 minute more.

Fill the mushroom caps with cheese and let it melt.

Fill the mushroom caps with cheese and let it melt.

5.  Chop peppers, onion and zucchini and add to the bowl with the beans;  toss to combine.

Chop the veggies and add to the beans and dressing.

Chop the veggies and add to the beans and dressing.

Top each mushroom with about 1 cup of the grilled salad.      Oh, Yum!  this was sooo good.

All's well that ends well.

All’s well that ends well.

P.S.  This post would have been more aptly named “Along Came a Spider”,   because on investigation Mr. D. found a spider’s nest in the gas line that blocked the flow of gas to the starter button.  Defeated by a spider.   Dang!

SOURCE:   EATING WELL

Chicken Piccata

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

Chicken Piccata

The series of posts Eat Out at Home continues with this recipe for Chicken Piccata, a dish readily found in most any Italian restaurant.  Since I had a package of chicken cutlets to use I was torn between making Chicken Parmesan or Chicken Piccata.  Somehow the Parmesan recipe seemed a little heavy and more suited to cold weather, so this one won out,  since the light lemony sauce of this recipe seems to go with spring.

This recipe is quite simple to make and takes very little time.  It requires only  basic cooking skills, so even if you’re a newcomer in the kitchen, you will be successful.  Preparing the chicken cutlets ahead of time is a time saver. You can pound them out and dredge in flour in advance, then refrigerate them till its time to cook the meal.  Because cutlets are lean and cook in just a few minutes, they produce  very little drippings to use in a sauce, so dredging in flour first, then cooking them will help them to brown and  the flour acts as an emulsifier to slightly thicken the sauce.  The addition of lemon, white wine, chicken broth and capers creates the classic piccata flavors.   Knowing how to make this dish assures you of success when serving guests, since many people know about this entree, but are unaware of how easy it is to make.

A common way to serve chicken piccata is with pasta.  Linguine is a good choice as it will get coated by the sauce.  In my version I added some baby spinach to my nearly cooked pasta in the last minute of cooking,  just so it got a little wilted .  Drain the pasta/spinach combo, place in a large bowl or serving dish and place the chicken cutlets with their sauce poured over the top.   Molto Delicioso!

Chicken with its sauce poured over pasta with spinach.

Chicken with its sauce poured over pasta with spinach.

CHICKEN PICCATA

Makes  4 servings.   Increase all quantities accordingly to make more servings.

Ingredients:

  • 2  boneless, skinless chicken breasts, cut in half length-wise and pounded into cutlets.  (I was able to purchase a package of 4 chicken cutlets ready for use at the supermarket.)
  • salt and pepper

    Chicken cutlets, white wine, lemon, garlic and capers produce the classic flavors of this dish.

    Chicken cutlets, white wine, lemon, garlic and capers produce the classic flavors of this dish.

  • all-purpose flour
  • 2 Tbsp. vegetable oil
  • 1/4 cup dry white wine
  • 1 tsp. minced garlic
  • 1/2 cup low-sodium chicken broth
  • 2 Tbsp. fresh lemon juice
  • 1 Tbsp. drained capers
  • 2 Tbsp. unsalted butter
  • fresh lemon slices
  • chopped fresh parsley for garnish

1.   Season cutlets with salt and pepper, then dredge in flour.  Add oil to a sauté pan and heat over medium-high heat.

2.  Saute cutlets 2 – 3 minutes on one side.  Turn cutlets oven and cook the other side, covered,  1 – 2 minutes.  Transfer cutlets to a warmed platter and keep warm.  Pour off any fat from the pan.

Browning the cutlets.

Browning the cutlets.

3.  Deglaze the pan with wine and add minced garlic.  Cook until garlic is slightly brown and liquid is nearly evaporated, about 2 minutes.

Deglaze the pan with wine and garlic.

Deglaze the pan with wine and garlic.

4.  Add broth, lemon juice, and capers.  Return cutlets to pan and cook on each side for 1 minute.  Transfer cutlets to serving dish.

5.  Finish sauce with butter and lemons.  Once butter melts, pour sauce over cutlets.

Finishing the sauce with butter and lemons.

Finishing the sauce with butter and lemons.

6.  Garnish with fresh parsley and serve immediately.

Chicken Piccata served with pasta and spinach.

Chicken Piccata served with pasta and spinach.

SOURCE:    CUISINE at Home