Tag Archives: food

Grilled Peach Cobbler

Posted by deliciousonadollar in Desserts and tagged with , , , , ,
Grilled Peach Cobbler

Grilled Peach Cobbler

As mentioned in an earlier post, I’m not done with fresh peaches yet.  This recipe was #1 on my list of peach recipes that I still am  anxious to try before the season is over.   With the holiday weekend just past, when we were using the outdoor grill anyway,  I decided to make this peach cobbler, and cook it on the grill.   This was so easy, and I didn’t have to turn on my oven.

Crushed pretzels add to the crunch of the topping.

Crushed pretzels add to the crunch of the topping.

Most cobblers are topped with a biscuit, or a crumb topping using oatmeal with the flour and brown sugar, but this recipe uses crushed pretzels instead.  That plus the addition of caramel ice cream topping with the peaches, makes for an interesting combination; sweetness and salty all rolled into one delicious bite.  This recipe is definitely a keeper for me, one that I’ll be making again.  Oh, and when grilling season is over you can just as easily bake it in the oven, and use frozen, unsweetened peaches.  A very versatile recipe, indeed.

Make it really sinful and add some ice cream. :D

Make it really sinful and add some ice cream. 😀

Full disclaimer:   Don’t say I didn’t warn you–this recipe is NOT low cal, low carb, low fat, a dieter’s dream or gluten-free.  What it is is just plain awesome !

GRILLED PEACH COBBLER

Yield:   Makes 6 servings

Ingredients:

  • 5  medium fresh peaches, peeled, pitted, and sliced, or 5 cups frozen unsweetened peach slices, thawed.

    Cutting up the peaches.

    Cutting up the peaches.

  • 1/2 cup granulated sugar
  • 1 Tablespoon lemon juice
  • 1 Tablespoon quick-cooking tapioca
  • 1/2 tsp. ground cinnamon
  • 1/2 tsp. ground ginger
  • 1/4 tsp. salt
  • 1/3 cup caramel ice cream topping
  • 3/4 cup coarsely crushed pretzels
  • 3/4 cup packed brown sugar
  • 1/3 cup all-purpose flour
  • 1/3 cup butter

Directions:

1.  In a large bowl, combine peaches, granulated sugar, lemon juice, tapioca, cinnamon, ginger, and salt.  Place this mixture in a 2-quart foil baking pan (to cook on the grill), or a similar  size baking dish if oven baking.

Pour peach mixture into baking pan.

Pour peach mixture into baking pan.

Drizzle the 1/3 cup caramel topping over the peaches in the pan.  Cover tightly with foil if baking on the grill, otherwise leave uncovered.

Pour caramel topping over the peaches.

Pour caramel topping over the peaches.

2.  Make topping:  In a medium bowl stir together crushed pretzels, brown sugar, and flour.  Using a pastry cutter, your fingers or a fork, work in the butter until mixture resembles coarse crumbs.   Refrigerate until read to use.

Work the butter into the flour-pretzel mixture.

Work the butter into the flour-pretzel mixture.

3.   To cook on a grill:   Preheat grill.   Reduce heat to medium.  Adjust for indirect cooking, ( one side lit, one side off).  Place foil pan on grill rack over the burner that is turned off.  Cover and grill for 30 minutes.   Uncover foil pan.  Sprinkle topping evenly over peach mixture.  Cover grill; cook for 10 to 15 minutes more or until mixture is bubbly and topping is light brown.

Sprinkle crumb topping over partially cooked peaches.

Sprinkle crumb topping over partially cooked peaches.

4.  To oven bake:  Place baking dish with peach mixture in the oven.  Bake for about 30 minutes or until peaches are tender.  Top with crumb topping and bake for an additional  15 minutes, till topping is brown and bubbly.

Topping gets browned and crunchy..

Topping gets browned and crunchy..

To serve:   top with a scoop of vanilla ice cream and drizzle with a little more caramel topping.

Soooo Good!

Soooo Good!

SOURCE:  Better Homes and Gardens.com

Prosciutto-Wrapped Chicken Breasts

Posted by deliciousonadollar in Main Dish and tagged with , , , ,
Prosciutto-wrapped chicken breasts.

Prosciutto-wrapped chicken breasts.

It seems we can never get enough recipes for chicken dishes.  Chicken breasts are the most popular cut of chicken on the market, but because there is little to no fat on chicken breasts, you must be watchful when cooking them or they will be dry.  This is a recurring problem especially when cooking in dry heat, baked for instance.  That’s why when I saw this recipe I was eager to try it, because of the prosciutto that is used to wrap the chicken.

This recipe dresses up boneless chicken breasts by topping them with thinly sliced tomatoes, basil, prosciutto, and melted cheese.  Prosciutto is a very thin cut of Italian ham, that can be cooked crisp like bacon.  When used to wrap a piece of chicken breast, it bathes the meat with its juicy saltiness, and keeps the chicken moist.  The added tomato slices add to that juiciness, basil contributes fresh flavor with melted cheese on top.  Well, what I can I say about melted cheese that I haven’t already said a million times.  You know what I mean, and I know you love it as much as I do!!!

YUM!

YUM!

This is such an easy, satisfying entree.  The combination of flavors seemed just right.  It can be served with a side of pasta with marinara sauce and a tossed salad, or as I have done, with a veggie casserole, and some pasta with marinara sauce.

PROSCIUTTO-WRAPPED CHICKEN BREASTS

Servings:   4

Ingredients:

3 large pieces of chicken, so I cut 2 of them in half.

3 large pieces of chicken, so I cut 2 of them in half.

  • 4  boneless, skinless, chicken breasts halves (about 1 pound) My package of chicken contained 3 large chicken breasts, so I cut 2 of them in half for this dish.
  • 1/4 cup flour
  • 1 tsp. salt
  • 1/2 tsp. garlic powder
  • freshly ground black pepper
  • 2 Tbsp. olive oil
  • 4  thin slices prosciutto
  • 8  large basil leaves
  • 2  plum tomatoes, very thinly sliced
  • 4  thin slices Asiago ( or provolone or mozzarella ) cheese  ( I used provolone.)

Preparation:

1.  Preheat the oven to 375*F.  Prepare a shallow baking dish – large enough to hold the chicken in a single layer–with non-stick spray.

2.  Combine the flour, salt, garlic powder and a few grinds of black pepper in a shallow dish.  Lightly dredge the chicken in the mixture.  Shake off the excess and set aside.

3.  Heat the olive oil in a large skillet over medium heat.  Add the chicken in a single layer and cook until light golden brown and just cooked through, 2 – 3 minutes per side (don’t over cook).  Remove from the heat.

4.  Separate the slices of prosciutto and lay them out on a flat surface.  Center a piece of chicken crosswise over each slice.  Arrange several slices of tomato on each chicken breast, then add 2 basil leaves.  Wrap the ends of the prosciutto up around the chicken and toppings and press gently to seal.

Place tomato slices and basil on top of chicken, then wrap prosciutto over the top.

Place tomato slices and basil on top of chicken, then wrap prosciutto over the top.

5.  Carefully transfer the chicken to the prepared baking dish.  Top each piece of chicken with a thin slice of cheese.

6.  Bake for 7 to 8 minutes, or until the cheese is nicely melted.

Bake till cheese is nicely melted.

Bake till cheese is nicely melted.

Remove and serve with side dishes as desired.

Served with pasta and a vegetable casserole.

Served with pasta and a vegetable casserole.

Note:  For best results, choose relatively small chicken breasts and be sure that you don’t overcook them initially because the extra time in the oven could make them a little dry.

For the cheese:  Asiago is the favored choice for this dish because its tangy flavor complements the saltiness of the prosciutto very nicely, but don’t hesitate to substitute  with mozzarella or provolone.

SOURCE:  My Gourmet Connection

Baked Grits with Eggs

Posted by deliciousonadollar in Breakfast, Brunch and tagged with , , , , ,

Happy Labor Day, everyone.  I hope you are enjoying the long holiday weekend.

Grits with baked eggs.

Baked Grits with eggs.

To start off the weekend I wanted to make a really satisfying breakfast that would sustain us for quite a while, since we planned to do some serious shopping.  (Shopping sure makes me hungry, and I tend to eat the wrong things when I’m out).  I had two new breakfast recipes to try out, but since I already had some of this one partially cooked, I went with this one first.  The other one I’m making tomorrow, and I’ll be telling you about it later.

This breakfast dish consists of creamy grits and baked eggs.  It turns out to be a hearty meal that takes just a few minutes to create and can be increased to feed a crowd (hello, unexpected guests!).  My preparation was even quicker than that because I had some  grits with corn and cheese leftover from my Shrimp and Grits dinner.  Whenever you have some already cooked grits on hand, this is a good way to use them up.  It makes a comforting breakfast that is packed with protein, keeping you satisfied for a long time.  Try it out soon!

IMG_4925

BAKED GRITS WITH EGGS

Yield;  Makes 4 servings

Ingredients:

  • olive oil, for brushing
  • 3/4 cup quick grits
  • 1/4 cup grated cheddar cheese, divided
  • salt and pepper
  • 4 large eggs

1.  Preheat oven to 400 degrees F.  Brush four  8-ounce ramekins or other small ovenproof dishes with oil.  Prepare grits according to package instructions.   Stir in 2 Tablespoons cheddar cheese, and cook until cheese melts, about 30 seconds.  Season with salt and pepper.

2.  Divide grits among dishes.  Make a well in each, then crack an egg into each well; season with salt and pepper.  Bake on a rimmed baking sheet, until whites are set but yolks are still runny, about 20 minutes.  Just at the end of baking time, divide the remaining cheese among the ramekins and keep in the oven till cheese melts.

3.  These little casseroles are cute served with a side of bacon or sausage and toast or English muffin.

A hearty and nutritious breakfast.

A hearty and nutritious breakfast.

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

Zucchini Frittata

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

Zucchini Frittata

Garden fresh zucchini are abundant and delicious right now—everyone’s gardens are overflowing with them.  Pair zucchini with eggs and Asiago cheese, and make a scrumptious frittata that highlights this vegetable’s subtle flavor.

This wonderful recipe lends itself to many variations.  Originally intended for using zucchini, I like to mix yellow squash with the zucchini, to make it more colorful, and nutritious.  Also if you’re counting calories, fat grams or cholesterol,  you can still get the same great results by using an egg substitute .    In place of the Asiago cheese, substitute grated Parmesan for a slightly different flavor.  You can also place a layer of fresh garden tomatoes on top, and this too provides some added color and nutrition.  So mix it up any way you please with what you have on hand, and it will still be successful and delicious.

I love to make frittatas because you can eat them for any meal, and they are so inexpensive to make.  It you have leftovers, they can be tomorrow’s  breakfast or lunch.  Perfect also for meatless meals, gluten free, and low carb diets.

Recipe:  ZUCCHINI FRITTATA

Yield:   4 – 5  servings

Ingredients;

My version uses a mix of yellow and zucchini squash.

My version uses a mix of yellow and zucchini squash.

  • 2 tsp. olive oil
  • 1 medium onion, diced
  • 1  1/2 cups grated zucchini, or combination of zucchini and yellow squash
  • 1/2 tsp. salt,  pepper to taste
  • 4 large eggs
  • 4 egg whites
  • 1/4 cup grated Asiago cheese

Directions:

1.  Preheat the oven to 400*F.

2.   Heat oil in a 10-inch skillet over medium heat.  Stir in onion an cook until slightly golden, about 8 to 10 minutes.  Add zucchini, increase heat to medium-high, season with salt and pepper and cook 2 to 3  minutes or until mixture dries up, stirring frequently.

Saute the vegetables and onion in a little olive oil.

Saute the vegetables and onion in a little olive oil.

3.  In a medium bowl, whisk eggs, egg whites, Asiago, salt and pepper.

4.  Pour the eggs into the skillet, making sure they cover all the vegetables.  (If using tomatoes arrange them on top and season with salt and pepper.)   When the edges begin to set (about 2 minutes) transfer skillet to the oven.  Bake for about 16 to 18 minutes, until frittata is completely cooked.

Pour the egg mixture over the vegetables in the skillet or a casserole.

Pour the egg mixture over the vegetables in the skillet or a casserole.

5.  Remove from the oven and serve hot with tomato wedges or a salad on the side.

Golden with all the melted cheese.

Golden with all the melted cheese.

I made a double recipe here, and baked it in a pyrex casserole, layering in the vegetables first and then pouring the egg mixture over the top.  It looks different because it is not in a skillet.

Cuts nicely and holds its shape.

Cuts nicely and holds its shape.

SOURCE:     Vegetarian Pleasures,  by Jeanne Lemlin

Peaches and Cream Popsicles

Posted by deliciousonadollar in Carolyn's Originals, Desserts, Snacks and tagged with , , , , , ,
Peaches and cream popsicles

Peaches and cream popsicles

Aren’t sweet, juicy, ripe peaches wonderful?  They smell like summer to me.  I think fresh peaches are my favorite fruit.  So today I thought I would make popsicles featuring peaches combined with yogurt, almond milk and almond extract to make a frosty cool treat.

As we head toward the last official weekend of summer you might be wondering why I’m still making popsicles. In my opinion you can never have too many recipes for peaches, so this is one more little way of enjoying them while they are still plentiful juicy and sweet.  I have a feeling there may be a few more peach recipes popping up here before peach season is over, because I’m not done with them yet.   Just like I’m not done with summer yet, either.  There’s plenty of time before we get swept away by all the apples and squash starting to appear at the Farmer’s Market—-much too soon for me.

In the fruit bowl in my kitchen are some peaches bought recently at the market.    They are ripening quickly, so I decided to experiment with another flavor of popsicle.  That’s how I came up with this combination that features peaches mixed with almond milk, a little sugar, yogurt , and almond flavoring.  Not too sweet, I let the tanginess of the yogurt assert itself.  We found them to be very light and refreshing.

IMG_4637

Just a side note here:  I noticed just recently that a variety of popsicle molds are being put on clearance in some stores, now that the end of summer is near, so this is a good time to get one if you been thinking along those lines, but have hesitated, wondering how much you will really use it.  If you would like to try these, but don’t have a popsicle mold you might try pouring the mixture into paper cups.  Put them on a tray or in a small baking pan and freeze them.  When they are partially frozen, insert the sticks, and continue with freezing until firm.  To eat, just peel away the paper cup, or run the cup under hot water briefly until it slips off.

PEACHES AND CREAM POPSICLES

Yield:   depends on size of molds.  I got 8 with mine.IMG_4600

Ingredients:

  • 3 medium, ripe peaches
  • 1/2 cup 2 % Greek yogurt
  • 1/3 cup sugar, or your favorite sweetener
  • 1/3 cup  vanilla unsweetened almond milk
  • 1/4 tsp, almond extract
  • 1/8 tsp salt.

Directions:

1.  Halve and pit the peaches.  Cut  into rough chunks and place in the blender container.  Add the remaining ingredients and blend until smooth, scraping down the sides of the blender as needed.

3,  Divide the mixture evenly into the popsicle molds, or disposable paper or plastic cups.  Insert the sticks and freeze until solid, at least 5 to 6 hours.

IMG_4431

IMG_4635

SOURCE:  a  Carolyn Original

Jamocha Silk Pie

Posted by deliciousonadollar in Desserts, Pies, Pastry and tagged with , , , , , , ,
Jamocha Silk Pie

Jamocha Silk Pie

This pie is so incredibly good it’s hard to know where to begin describing it.  There are many layers of flavor that all come together to produce a uniquely rich flavor profile and texture, and one slice is totally satisfying.

It is very easy to make, and only takes about 10 minutes to assemble.   It starts with a tofu base to which cocoa, coffee, melted chocolate, coconut flakes and almond milk are added  Then it all gets poured into a crumb crust. A short time in the freezer to firm up and you are ready to cut and enjoy this creation.

If you love chocolate you will love this pie!!

If you love chocolate you will love this pie!!

The pie’s texture comes from the addition of unsweetened coconut flakes to the other ingredients in the blender, but it does not get blended completely smooth.  Then chopped pecans get stirred in at the end.  So what you get is the smooth, dark richness of chocolate, a rough texture and flavor from coconut and a bit of chew from the pecans.  An interesting mix that somehow works.  All of us at my house devoured this pie at one sitting.  No one even guessed it contained tofu, and although I haven’t tried it,  I believe you could get the same great results using an equal amount of cream cheese in its place.

JAMOCHA SILK PIE

Yield:   8 servings

Ingredients:

  • 12.3 oz. silken tofu  (one package)

    Assemble all the ingredients.

    Assemble all the ingredients.

  • 2 Tbsp. cocoa powder
  • 2 Tbsp. almond milk (add a little more if your blender needs extra liquid to get going)
  • 1 Tbsp. vanilla extract
  • 1/4 cup brewed strong coffee
  • 1 cup unsweetened flaked coconut
  • 1 cup dark chocolate chips
  • 1 Tbsp. brewed coffee
  • 2 Tbsp. agave nectar
  • pinch salt
  • 1/2 cup toasted pecans, chopped
  • 1 graham cracker or chocolate crumb crust
  • whipped topping, optional

To Make:

1.  In a blender container, combine tofu, cocoa powder, almond milk, vanilla, coffee, and flaked coconut.  That’s not a mistake, the coconut makes the texture awesome when it all gets blended in.  Blend until smooth.

2.  In a double boiler or microwave-safe bowl, combine chocolate chips and a tablespoon of brewed coffee.  Melt and stir until smooth.  Let cool down a bit and add to the blender mixture.  Then add agave nectar to desired sweetness and the pinch salt.  Taste and adjust to desired sweetness and consistency.  The pie is intended to be rich and bittersweet.

3.  Pour into a bowl, and manually stir in the pecans.   Pour into the crumb crust.

Pour the chocolate filling into a crumb crust.

Pour the chocolate filling into a crumb crust.

Cover and place in the freezer for 30 minutes to firm up. Or place in refrigerator if serving at a later time.

Chilled pie ready to be cut and served.

Chilled pie ready to be cut and served.

4.  Once the pie has reached desired firmness, cut into 8 equal serving pieces and crown with whipped topping of choice.

Deeee--lish!

Deeee–lish!

This pie will keep well for a week when covered and stored in the fridge.

SOURCE:   VegKitchen with Nava Atlas

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.

IMG_4860

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

Ranch Potato Salad

Posted by deliciousonadollar in Salads, Side Dish, Vegetables and tagged with , , , , , ,
Ranch Potato Salad

Ranch Potato Salad

Fifty ways to make potato salad.  Can you believe it?  I was amazed when I found a small recipe booklet for potato salads  included in a regular sized copy of Food Network Magazine, probably about two years ago.  Up until then I knew of perhaps three ways to make it. I always made it same way with a mayonnaise dressing, chopped celery, hard-cooked egg and little onion,  but I never really loved potato salad.  It was just something we always had in the summer with cook-out meals and I would eat a little, but it wasn’t a big deal with me.

Let me tell you, the little booklet changed all that.  Out of a list of 50 recipes I’ve made at least 10;  but there is one that stands out with both me and Mr. D. and I find myself going back to it and have even made it to bring to a picnic where everyone loved it.  It is made using red skin potatoes and the dressing has the same ingredients that would be used to make Ranch Salad Dressing, so the flavor is familiar.  We like this potato salad because it is moist and creamy, and stays that way even if it’s left over.  With other potato salads I’ve made the potatoes tend to absorb the dressing and the salad gets really thick.  But not this.  Perhaps because of the red-skin potatoes which are more waxy and dense.  Anyhow, I’m including it here today in case you’re ready for a change and are looking for a replacement for the way you always make potato salad.

RANCH POTATO SALAD

Yield:   about 6 servings

Ingredients:

  • 2 pounds red-skin potatoes
  • 1/2 cup chopped celery
  • 2 scallions, chopped
  • 1 clove garlic, minced
  • 2/3 cup mayonnaise (low-fat is OK)
  • 1/4 cup buttermilk
  • 2 Tbsp. cider vinegar
  • 1 tsp. sugar
  • salt and pepper to taste

1.  In a large pot of salted water, cook potatoes until fork tender.  Drain, cool, and cut into cubes or chunks.

Red-skin potatoes cooked tender.

Red-skin potatoes cooked tender.

2.  In a large mixing bowl,  place the potatoes, celery, and scallions.

Mix potatoes together with other ingredients.

Mix potatoes together with other ingredients.

3.  In a separate small bowl, whisk together the mayonnaise and remaining ingredients.   Pour over the potato mixture and toss to coat evenly.    Chill at least an hour to allow flavors to meld, and serve cold.

Mix all together and allow to chill a while before eating.

Mix all together and allow to chill for about an hour before eating.

4.  Leftovers will remain moist and become even more flavorful.

Perfect with franks and baked beans.

Perfect with franks and baked beans.

SOURCE:  Food Network Magazine

Zucchini Pizza Bites

Posted by deliciousonadollar in Appetizers, Quick Meals, Snacks and tagged with , , , , , , , ,
Zucchini Pizza Bites

Zucchini Pizza Bites

Here it is Theme Thursday, and I have another recipe for you that makes use of zucchini, this time in a slightly different way.  These little bites of zucchini with  pizza toppings  treat the zucchini like the crust of your favorite pizza so there are fewer calories because you’ve eliminated the carbs!   Small enough for just a bite or two they could be appetizers, snacks, something to go with soup or a salad, just about any way you want to use them.  They are gluten-free , low cal, and perfect for a meatless meal.

So cute, and you can enjoy them guilt-free.

So cute, and you can enjoy them guilt-free.

If you have a big zucchini to use, slice it straight across and get fairly large rounds,  if you have a smaller zucchini, cut it on the diagonal for large ovals.  Top them with some sauce, any kind of topping,  basil and melted cheese, or whatever you like on your pizza.  These are a must to try while zucchini is in season and plentiful.

ZUCCHINI PIZZA BITES

Yield:   Quantities listed are for 1 serving.  Increase as desired to make more.

Ingredients:

  • 6 slices large zucchini, 1/4-inch thick ( or 1 medium zucchini, cut on the diagonal)
  • olive oil, or olive oil spray
  • salt and pepper
  • 2 Tbsp. marinara sauce
  • 1/4 cup crumbled, cooked sausage, or other toppings
  • 1/4 cup mozzarella cheese, shredded

Directions:

1.  Cut zucchini about 1/4-inch thick.  Brush or spray both sides lightly with olive oil and season with salt and pepper.

Cut zucchini into circles or ovals about 1/4-inch thick.

Cut zucchini into circles or ovals about 1/4-inch thick.

2.  Broil or grill the zucchini for about 2 minutes on each side.  Top with sauce, topping of choice and cheese and broil for an additional minute or two.  Be careful not to burn the cheese.

The ones that are pictured here are topped with fried peppers and onions and some have crumbles of sausage on them.  I’ve also made them with a slice of pepperoni.  All equally good.  You can’t go wrong with these.

So cute, and you can enjoy them guilt-free.

So cute, and you can enjoy them guilt-free.

SOURCE:   slightly adapted from Skinny Taste