Tag Archives: food

Slow-Cooker Turkey Chili

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

IMG_5034

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.

IMG_5032

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

Sunshine Peach Muffins

Posted by deliciousonadollar in Muffins & Scones and tagged with , , , , , , , ,
Sunshine Peach Muffins

Sunshine Peach Muffins

Looking for something not too sweet to have with morning coffee, I came upon this recipe that features fresh peaches.  Since native peaches are still available in my area of the country, and I’m loving them used in so many different ways,  I decided to give this recipe a trial run.  The recipe’s notes state that there is ” a blast of peach in every bite of these tasty muffins”.

With my mouth watering at the thought of having one of these muffins warm from the oven with a dab of butter melting into it, I got together all the ingredients and mixed them up rather quickly.  They are easy and quick to mix up.  Into the oven they went and in 18 minutes out they came, golden brown, just as the recipe predicted.  The aroma as they baked was extremely promising that they would be delicious.  The recipe states a yield of 12 muffins, but I got only 10, filling each muffin cup 3/4’s full.  That’s OK with me, I’d rather get fewer that are large, than 12 that are small.IMG_5013

Usually when I bake something new, I let Mr. D. taste it first and I kind of watch his reaction, before I have my first bite.  Most times he’s generous with praise and comments on how good it is.  This time there was no reaction,  so I was very surprised.  I tried a bite of my muffin;  I, too, had little reaction.  We just looked at each other waiting for the other one to speak.  Why, you’re asking?  Well. they don’t taste like peach, even though you can see pieces of peach scattered throughout;  they are not sweet,  with only 2 teaspoons of honey in the whole batter I shouldn’t have expected them to be.  On the whole I would say they are rather bland.  What they are, is very light, and non filling.  I could easily eat two for breakfast and not feel full.  They are healthy with the use of whole wheat flour, honey, fresh fruit with the skin left on and low-fat milk.   These would be good for someone on a sugar-restricted diet.IMG_5015

I would say that these muffins did not live up to their promise, and on a scale of 1 – 5,  I rate them at a 3.  I leave this recipe up to you to try or not, depending on your taste and  what you are looking for.   As  cooks we all know that not everything you make is wildly successful.  For me, this is one of those recipes.

SUNSHINE PEACH MUFFINS

Yield:  12 muffins   I got 10

Ingredients:

These are the ingredients .

These are the ingredients .

  • 1 cup all-purpose flour
  • 3/4 cup whole-wheat flour ( I used white whole wheat)
  • 1  1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. cinnamon
  • 1/4 tsp. nutmeg
  • 1/4 tsp. salt
  • 2 fresh, very ripe peaches, pit removed, skin left on
  • 2 tsp. honey
  • 1 egg, lightly beaten
  • 1/2 cup  1 % milk
  • 1/4 cup vegetable oil

Instructions:

1.  Preheat oven to 400 *F.   Lightly grease 12-cup muffin pan or line with paper bake cups; set aside.

2.  In a large bowl combine flour, baking powder, baking soda, cinnamon, nutmeg, and salt.   Make a well in the center of the flour mixture;  set aside.

Mix dry ingredients, and make a well in the center.

Mix dry ingredients, and make a well in the center.

3.  In another bowl mash peaches well with honey,

Mash the peaches with the honey.

Mash the peaches with the honey.

then stir in egg, milk, and oil.  Add wet mixture all at once to flour mixture.  Stir until moistened.  Batter will be lumpy.

All the "wet" ingredients mixed together.

All the “wet” ingredients mixed together.

4.  Spoon batter into prepared muffin cups, filling each about three-fourths full.

5.  Bake 18 – 20 minutes or until golden.

IMG_5015

6.  Cool in muffin cups on a wire rack for 5 minutes.  Remove from muffin cups.  Cool slightly before serving.

IMG_5012

SOURCE:  relish.com

Potatoes au Gratin

Posted by deliciousonadollar in Side Dish, Vegetables and tagged with , , , , , , , ,
Potatoes au Gratin

Potatoes au Gratin

Calling all potato lovers!  If you are anything like me you love potatoes in any form.  And really, potatoes are  a healthy, non-fattening food.  Its how they are cooked and what you put on them that makes all the difference.

The potato is best known for its carbohydrate content (approximately 26 gm, in a medium potato), with starch being its predominant form.  A large quantity of this starch is resistant to digestion, and so it reaches the large intestines largely intact.  This resistant starch is considered to have many beneficial effects similar to those of fiber.  When you eat the skin of a potato this increases the fiber benefit.  Without getting into a lengthy physiological explanation, let me just say that the bulk that fiber provides offers protection against colon cancer, improves glucose tolerance, lowers plasma cholesterol and triglyceride levels, and increases satiety (feelings of fullness and satisfaction).

Most notably potatoes contain high levels of Vitamin B6, Vitamin C, and Potassium.  A medium potato also contains about 75 gm. water.  So you see, potatoes can be a healthy food.  Preparation is the key in preserving the nutrients.

The following recipe for Potatoes au Gratin in one that I like to make as an accompaniment to baked ham, or meatloaf.  You will note that I have kept the above mentioned facts in mind in my preparation:  using a good quality Idaho potato,  limiting the amount of cheese and using cheeses that provide good favor, and using low-fat milk with just a little flour for thickening.  Chopped green onions many be added as desired to the potato mixture for further flavor.

POTATOES AU GRATIN

Yield:   4 servings

Ingredients:

Note that only three potatoes are used to make 4 servings.

Note that only three potatoes are used to make 4 servings.

  • 1 lb. Idaho baking potatoes
  • 3 oz. grated cheese (Swiss, cheddar, Monterey Jack, Colby are all good )
  • 3/4 cup milk  (I use skim milk with no problems)
  • 1 teaspoon salt
  •  black pepper, to taste
  • 1  1/2 teaspoon flour
  • paprika

1.  Preheat oven to 350*F.  Lightly butter a shallow au gratin dish, or spray with non-stick baking spray.

2.  Slice potatoes into 1/4-inch thick rounds.

3.  Arrange one layer of potatoes to cover the bottom of the baking dish.  Sprinkle with salt and pepper.

4.  Mix together the cheese and flour, and sprinkle 1/3  of it over top of potatoes.

5.  Repeat with another layer of the potatoes, salt and pepper, 1/3 of the cheese and flour mixture.

Layering the potatoes with cheese/flour mixture.

Layering the potatoes with cheese/flour mixture.

6.  Repeat a third layer of potatoes, cheese and flour.    Warm the milk in the microwave, then pour gently over the potatoes.  Sprinkle with paprika.   Bake for 50 minutes until potatoes are tender and milk is absorbed.

Just out of the oven, nicely browned and crusty.

Ready for the oven.

Out of the oven, nicely browned and crusty.

Out of the oven, nicely browned and crusty.

SOURCE:   a Carolyn Original

Chicken Maque Choux

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

IMG_5028

SOURCE:  Gourmet magazine, old edition

Scalloped Tomato and Cheese Bake

Posted by deliciousonadollar in Side Dish, Vegetables and tagged with , , , , , ,
Scalloped Tomato and Cheese Bake

Scalloped Tomato and Cheese Bake

It’s “Theme Thursday”, and guess what it’s not about zucchini/squash.  I’m switching gears, ahem, vegetables.  Today starts a series about tomatoes.  I can’t pass by a display of fresh native tomatoes without stopping to look, feel and ultimately buy a few.  They are so good eaten right out-of-hand, with just a light sprinkle of salt and/or sugar, but let’s face it there are so many ways of cooking with tomatoes that I would like to pass along some of the ways that we enjoy eating them.

So delicious!

So delicious!

Today I want to share with you an old recipe that I’ve had for years. The clipping is yellowed and folded at the edges, taped into a notebook holding many such clippings that I’ve collected over the years.  An “oldie, but goodie” you might say, but old recipes can be made new again with some simple updating.  This one is the original, as I found it; as good now as it was then.  I hope you like it.   In the accompanying photos I am making half the recipe for two of us.

SCALLOPED TOMATO AND CHEESE BAKE

Yield:   Makes 8 servings

Ingredients:

Just a few ingredients.

Just a few ingredients.

  • 4 large firm-ripe tomatoes
  • 1 medium-size onion, chopped ( about 1/2 cup)
  • 1/4 cup butter
  • 2 cups soft bread crumbs (4 slices)
  • 1 tsp. salt
  • 1/2 tsp. pepper
  • 1 tsp. sugar
  • 1/2 tsp. dried leaf marjoram
  • 1/4 cup butter, melted
  • 1/4 cup shredded cheddar cheese

1.   Core tomatoes; cut each into 8 even-size wedges

2.   Saute onion in butter in a large skillet until soft, about 5 minutes.  Add bread crumbs, salt, pepper, sugar and marjoram; toss lightly to coat.

3.   Line a 1 – 1/2 quart shallow baking dish with half the tomatoes;  sprinkle with half the bread crumb mixture.  Repeat with remaining tomato wedges and crumb mixture.   Drizzle melted 1/4 cup butter over the top.

Layered in a baking dish.

Layered in a baking dish.

4.   Bake at 350*F  for 25 – 30 minutes or until tomatoes are soft and crumbs are lightly browned.  Sprinkle cheese over top and return to oven until cheese melts, about 5 minutes.

Out of the oven, hot and bubbly with a crunchy, cheesy, topping.

Out of the oven, hot and bubbly with a crunchy, cheesy, topping.

A further note:   This vegetable casserole goes nicely served with baked fish, or baked potatoes and a meatloaf.  My two favorite ways to enjoy it.

SOURCE:   from an old clipping, don’t remember the source.

Yogurt Pancakes

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

Yogurt Pancakes

“Best pancakes I ever had!,  Mmmmmm!”,  says Mr. D.      “Best pancakes I ever made!”,  says me.  No Kidding!!   These are the lightest, puffiest, thickest pancakes I have ever made,  they are absolutely delicious.  I used vanilla non-fat Greek yogurt, but I’m sure other flavors of yogurt would be equally delicious, and give lots of opportunity to vary the flavor of these.  Also you could add in other ingredients like blueberries, dried cranberries, banana, chocolate chips, etc.

The recipe makes 12 – 16 pancakes, and they can be frozen and reheated in a microwave on high for 40 – 50 seconds, so they are readily at hand for weekday mornings.  I really like it that they contain so much yogurt which provides 9 gm. protein in 2 pancakes yet so little fat–only what the two eggs supply.   This is a power-packed start to the day.

Makes enough extra to freeze.

Makes enough extra to freeze.

YOGURT PANCAKES 

Yield:   6 servings

Ingredients:

You will need 4 small cups yogurt to make 2 cups (16 0z.)

You will need 4 small cups yogurt to make 2 cups (16 0z.)

  • 2 cups all – purpose flour  (I used half white whole wheat flour.)
  • 2 Tablespoons sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 2 eggs, lightly beaten
  • 2 cups ( 16 oz. ) yogurt, preferable non-fat (I used vanilla flavored yogurt.)
  • 1/4 cup water
  • optional add ins:  chocolate chips, dried cranberries, sliced ripe bananas, blueberries, coarsely chopped nuts

Directions:

1.  In a medium bowl, combine the flour, sugar, baking powder and baking soda.  In another bowl, whisk the eggs, yogurt, and water.  Stir into dry ingredients just until moistened.   Batter will be thick.

Air bubbles start to form when the baking soda reacts with the yogurt.

Air bubbles start to form when the baking soda reacts with the yogurt.

2.  Pour batter by 1/4 cupfuls onto a hot griddle coated with cooking spray.  Sprinkle with optional ingredients if desired.  Turn when bubbles form on top;  cook until second side is golden brown.

Big, thick pancakes.

Big, thick pancakes.

Cook to golden brown,

Cook to golden brown,

3.  To freeze, arrange cooled pancakes in a single layer on baking sheets.  Freeze overnight or until frozen.  Transfer to a resealable plastic freezer bag.

4.  To use frozen pancakes:  place pancakes on a microwave-safe plate;  microwave on high for 40 -50 seconds or until heated through.

I served these pancakes with my blueberry sauce that I wrote about here.

Served with blueberry sauce. Outstanding!

Served with blueberry sauce. Outstanding!

SOURCE:  Taste of Home

Spirit-Lifting Cherry Coffee Cake

Posted by deliciousonadollar in Brunch, Cakes and tagged with , , , , , ,
Cherry Cream Coffee Cake


Cherry Cream Cheese Coffee Cake

“Forget your troubles, come on, get happy,  you better chase all your cares away”

The words to that song come to mind when I think about this coffee cake.  It’s guaranteed to be a spirit-lifter for anyone who tastes it.  Just looking at it makes me happy.

This recipe was featured recently on the blog “Rantings of an Amateur Chef”.  The blog author has been using Greek yogurt in a variety of dishes as a substitute for higher fat and calorie laden foods such as sour cream and cream cheese.

That is a technique that I also use on many occasions, so when I saw this recipe for Cherry Cream Cheese Coffee Cake, I knew I had to make it, not so much because of the substitutions, but because it contains almond flavoring.  My all-time favorite flavor in the world!!   But since I, too, would be incorporating the substitutions, I purchased 0%-fat Greek yogurt in Black Cherry flavor as a match-up with the cherry pie filling that is part of the cake’s filling.

Looks luscious.

Looks luscious.

“Shout Alleluia,  come on, get happy,”

The aroma of this cake baking was so enticing I could hardly wait for it to cool sufficiently before sampling it. While still a very rich cake, the yogurt did its job in making a very creamy layer of filling below the cherry pie filling.  The over-all texture is mouth watering and tender with a little crunch provided by the sliced almonds.  And the combination of cherries and almond flavoring is a classic that I love.  This cake could be served as a dessert,  as a fancy coffee cake for a brunch, or just for breakfast.  I would not hesitate to make and take it as a gift for someone whose spirits need lifting.

IMG_5020

“The sun is shining, come on, get happy”.

CHERRY CREAM CHEESE COFFEE CAKE

YIELD:  8 – 10 servings

Ingredients:

For the Crust:

Crust ingredients.

Crust ingredients.

  • 2 1/4 cups all-purpose flour ( I substituted in 1 cup white whole wheat flour)
  • 3/4 cup sugar
  • 3/4 cup cold butter, cubed
  • 1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 1 egg, lightly beaten
  • 3/4 cup sour cream ( or 0%fat Greek yogurt)
  • 1 tsp. almond extract

For the Filling:

  • 1 package ( 8-oz. ) cream cheese, softened ( I substituted 8-oz. Black Cherry flavor 0% fat Greek yogurt)

    Filling ingredients.

    Filling ingredients.

  • 1/4 cup sugar
  • 1 egg, lightly beaten
  • 1 can ( 21-oz.) cherry pie filling
  • 1/2 cup sliced almonds

Directions:

1.    Preheat oven to 350*F.  Pan needed:  9 – inch springform pan with removable bottom,  ungreased.

2.  In a large bowl, combine flour and sugar.  Cut in butter until crumbly.

Cutting in the butter.

Cutting in the butter.

Reserve 3/4 cup crumb mixture and set aside.

Reserve some crumbs for the topping.

Reserve some crumbs for the topping.

Add the baking powder, baking soda and salt to remaining crumb mixture.

3.  In a small bowl, whisk the egg, then add sour cream and almond extract.  Whisk to blend.  Stir into the crumb mixture to form a thick dough.

Mix together the egg, sour cream and almond extract

Mix together the egg, sour cream and almond extract

4.  Press onto the bottom and 1-inch up the sides of the springform pan.

Press crust into bottom of pan.

Press crust into bottom of pan.

5.  Make filling:  In a large bowl, beat cream cheese (yogurt), and sugar for 1 minute.  Add egg; beat just until combined.  Spread over crust.

Pour on cream filling.

Pour on cream filling.

Carefully spoon pie filling over the top.

Spoon on cherry filling.

Spoon on cherry filling.

Sprinkle with almonds, and the reserved crumbs.

Top with sliced almonds.

Top with sliced almonds.

Sprinkle on reserved crumbs.

Sprinkle on reserved crumbs.

6.  Bake at 350*F for 50 – 60 minutes or until center is set.  Cool on a wire rack.  Carefully run a knife around edge of pan to loosen;  remove sides of pan.  Store in the refrigerator.

Out of the oven. Isn't that beautiful?

Out of the oven. Isn’t that beautiful?

Looks luscious.

Looks luscious.

Tastes as good as it looks.

Tastes as good as it looks.

SOURCE:  Taste of Home via Rantings of an Amateur Chef

Sweet Corn with Parmesan and Cilantro Spread

Posted by deliciousonadollar in Side Dish, Vegetables and tagged with , , , , ,
Sweet Corn with Parmesan and Cilantro Spread

Sweet Corn with Parmesan and Cilantro Spread

Right about now native sweet corn is everywhere;  the supermarket, the local farm stand or farmer’s market and maybe in your own garden.  Sweet corn ranks right up there with fresh native tomatoes on just about everyone’s list of favorite summertime foods.  I know we are eating it several times a week, because when its gone, its gone for another year.  However, as much as we love it, sometimes fixing it the same way all the time,  i.e.. steamed or grilled with butter and salt and pepper on it, gets a little boring.

A flavorful twist on the simple ear of corn.

A flavorful twist on the simple ear of corn.

If you are among those who would enjoy eating it with some slightly different flavors on it, then this recipe might appeal to you as it did to me.  You start out boiling the corn for just a couple of minutes, drain, and then spread each ear with this mixture of Parmesan cheese, olive oil, and some other seasonings, then fry the corn briefly to brown it up, and sprinkle with chopped cilantro.  If cilantro is not your thing, substitute some parsley.

A little tart, and a little tangy, this is a fun way to fix corn and a nice change from the usual corn on the cob.

SWEET CORN WITH PARMESAN AND CILANTRO SPREAD

Yield:  4 servings

Ingredients:IMG_4951

  • 4 large ears sweet corn, husks removed
  • 1/3 cup grated Parmesan cheese
  • 6 Tbsp. olive oil, divided
  • 1 Tbsp. lime juice
  • 1 garlic clove, minced
  • 1 tsp. ground cumin
  • 1/2 tsp. hot pepper sauce
  • 1/4 tsp. salt
  • 1/4 tsp. pepper
  • 1/4 cup minced fresh cilantro

1.  Place corn in a stockpot; cover with water.  Bring to a boil;  cover and cook for 3 – 5 minutes or until tender.  Drain.  Note:  do not overcook.  I cooked mine for 3 minutes and it was fine.  Remember, it will be cooked again in the fry pan.

2.  In a small bowl, combine the cheese, 5 Tbsp. oil, lime juice, garlic, cumin, hot sauce, salt and pepper.  Brush about 1 tablespoon over each ear.

Spread the seasoned cheese on each ear and fry to brown up.

Spread the seasoned cheese on each ear and fry to brown up.

3.  In a large skillet, cook corn in remaining oil over medium heat for 4 – 6 minutes or until lightly browned, turning occasionally.  Stir cilantro into remaining cheese mixture;  brush over hot corn and serve.

Almost at the point of perfection.

Almost at the point of perfection.

A great side to ribs and coleslaw. Oh, Yeah!!

A great side to ribs and coleslaw. Oh, Yeah!!

SOURCE:   Taste of Home

Grilled Pork Ribs with Peach Barbecue Sauce

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

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.

IMG_4959

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

Summer Squash Casserole

Posted by deliciousonadollar in Side Dish, Vegetables and tagged with , , , , , ,
Summer squash casserole with crumb topping.

Summer squash casserole with crumb topping.

I was tempted to call this post ” How to eat squash every day and not want to kill yourself”, but at the risk of offending someone I decided to rename it as you see here.   Yes, I know, it’s yet another squash recipe,  but at least it’s a switch from zucchini to yellow squash, and I think it just may be one of the best ones for yellow, summer squash.  This is the way my mother always, well almost always, fixed it, and we loved it.  So why mess with a good thing?

Summer squash can be pretty boring, when simply cooked and seasoned with salt, pepper and a little butter.  But when you bake it with cheddar cheese, and a topping made from Ritz cracker crumbs, magic happens.  This casserole and a green tossed salad satisfies me as a whole meal.  Mr. D., however likes a little meat with most of his meals so I served it with this chicken and some pasta.    Can’t tell you how good it was!  😀

Squash casserole served as a non-boring vegetable.

Squash casserole served as a non-boring vegetable.

SUMMER SQUASH CASSEROLE

Yield:  makes 4 – 6 servingsIMG_4908

Here’s what you need:

  • 2 yellow squash, about a pound or a little less, cut into 1/4-inch slices
  • 3 scallions, white and green parts, sliced
  • 1 egg beaten
  • 1/2  cup Ranch Salad Dressing (light or low fat is OK)
  • 3/4 cup shredded, mild cheddar cheese
  • 8 – 10 Ritz crackers, crushed

Here’s how to make it:

1.  Preheat oven to 350*F.   Lightly spray a 1-qt. casserole with non-stick cooking spray.

2.  Combine all ingredients in a large bowl.  Spoon into the casserole.

3.  Top with cracker crumbs.

Top squash mixture with crushed Ritz cracker crumbs.

Top squash mixture with crushed Ritz cracker crumbs.

4.  Bake for 35 – 40 minutes or until heated through, and squash is tender.

Summer squash casserole with crumb topping.

Summer squash casserole with crumb topping.

These are some ways that I have varied this dish:  substitute zucchini for half the squash,  add some grated carrot for some added color.  You can use reduced-fat Ritz crackers with good results,  regular onions instead of scallions,  Southwestern or Bacon Ranch dressing.  Add a can of diced green chilies for a little more zing, and use shredded Mexican Blend cheese.  YUM!  All are good.  Let your imagination run wild with this one.

SOURCE:   Family recipe, don’t know its origins