Tag Archives: food

Black and White Bars

Posted by deliciousonadollar in Bars and Cookies, Desserts, Snacks and tagged with , , , , ,
Black and White Bars

Black and White Bars

Black and white, the classic color combination;  found in so many places.  In the fashion world with black and white you can’t go wrong.  I always feel as though I am well put-together when I wear it.  Any season, any reason it’s always right.  Think of a piano keyboard, another perfect example of this combination, and nothing can improve upon it.   Well, in this recipe for black and white bars, the same is true.  White chocolate with bittersweet dark chocolate make beautiful music together.  I can’t think of one thing to make them better.

So good!

So good!

They are pretty simple to make requiring one large bowl, a smaller one, and a hand mixer.  The recipe calls for baking them in a 9 – inch square pan, but I made a mistake and used an 8 – inch pan.  They came out quite thick, but for me, thicker is better, and more chewy.  So use what you have, remembering that if you use a smaller pan you need to bake them at least 5 minutes longer.  (test with a toothpick). You will not be disappointed in these bars, except maybe at how fast they disappear.  Be sure to get yours before they’re all gone!

BLACK AND WHITE BARS

YIELD:  16 squares

INGREDIENTS

  • 1 cup chopped white chocolate, or white chipsIMG_3617
  • 1/4 cup ( 1/2 stick ) butter
  • 3/4 cup granulated sugar
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon salt
  • 2 large eggs
  • 1  1/4 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1 cup bittersweet chunks or large chips

1.  Preheat the oven to 350*F.  Lightly grease a 9 – inch square pan

2.  Place the white chocolate, butter, and sugar in a heatproof bowl.  Heat at low power in the microwave for 1 minute intervals, or over simmering water, until the chocolate softens.  White chocolate is sensitive to to scorching, so watch carefully.

Melting the white chocolate, sugar and butter over simmering water.

Melting the white chocolate, sugar and butter over simmering water.

3.  When the butter is melted and the white chocolate looks soft, stir in the vanilla, nutmeg and salt.  Let the mixture cool to lukewarm,  then beat in the eggs.

Beating in the eggs.

Beating in the eggs.

4.  In a separate medium bowl whisk together the flour and baking powder; stir into the egg mixture.

Stir in the flour and baking powder.

Stir in the flour and baking powder.

Stir in 3/4 cup of the dark chocolate chunks.

Stir in the dark chocolate chunks or chips.

Stir in the dark chocolate chunks or chips.

Spoon the batter into a greased 9″ square pan, and sprinkle the remaining chocolate chunks over the top.

In the pan, ready for the oven.

In the pan, ready for the oven.

5.  Bake the squares for 25 minutes,  ( 30 minutes for a smaller pan), until light golden brown and the edges pull just slightly away from the pan.  Remove from the oven and cool before cutting.

It was hard to wait for them to cool.

It was hard to wait for them to cool.

I cheated a little and cut them before they were completely cool, so the chocolate is still warm and melty-like—nothing wrong with that–except you don’t get a nice clean cut.  Who cares when they taste this good!

SOURCE:  King Arthur Flour.com/recipes/bars

Buffalo Chicken Chili

Posted by deliciousonadollar in Main Dish, Quick Meals and tagged with , , , ,
Buffalo Chicken Chili with Blue Cheese Chips

Buffalo Chicken Chili with Blue Cheese Chips

This recipe is a take off on the favorite appetizer Buffalo Chicken Wings.  It contains all the same ingredients, but in different form.  I’ve made this dish several times now and each time we seem to enjoy it more and more.  I’ve made a few adjustments to the original recipe which came from Rachael Ray on her daytime T.V. show.

It goes together easily and can be made in less than an hour’s time.  I’ve also made it in my slow cooker, by using less liquids, and it came out great.  This is a variation on the traditional red chili, one I would call a white chili, even though it contains tomatoes.  If you and your family like Buffalo wings, try this slightly different, mixed up version of the same flavors.

I think you will like this.

I think you will like this.

To make this into a low carbohydrate meal, you can omit the white beans.  Whether you use the beans or not this chili is low-cal, it’s good and good for you.  As Rachael would say, It’s Yum-O!

BUFFALO CHICKEN CHILI

SERVINGS:  about 6

INGREDIENTS

  • 2 Tablespoons extra virgin olive oil (EVOO)

    Just a few ingredients, you may already have on hand.

    Just a few ingredients, you may already have on hand.

  • 2 pounds ground chicken
  • 2 large carrots, peeled and chopped
  • 1 large onion, chopped
  • 4 ribs celery with leafy tops, chopped
  • 4 cloves garlic, chopped
  • 1 Tablespoon smoked sweet paprika
  • 1 tablespoon chili powder
  • 1 bay leaf
  • salt and pepper
  • 2 cups chicken stock
  • 1/2 cup hot sauce
  • 1 can tomato sauce  ( 15 ounces )
  • 1 can stewed, fire-roasted or crushed tomatoes ( 15 ounces)
  • 1 can ( 15 ounce ) canollini or other white beans, drained and rinsed (optional)
  • 1 bag whole grain tortilla chips
  • 8 ounces blue cheese, crumbled
  • a handful flat-leaf parsley chopped, or dried parsley

PREPARATION

1.  Place a large pot over medium-high heat with the EVOO, rotate the pan to spread the oil.  Add the ground chicken and break it up, lightly browning it for 5 minutes.

Brown up the chicken.

Brown up the chicken.

2.  Add the carrots, onion, celery, garlic, paprika and bay leaf and season with salt and pepper.  Cook, stirring frequently, for about 7-8 minutes.  Add the chicken stock and scrape up any brown bits on the bottom of the pot.

Chopped veggies and chicken stock waiting their turn in the pot.

Chopped veggies and chicken stock waiting their turn in the pot.

Add the veggies.

Add the veggies.

3.  Add the hot sauce, tomato sauce, tomatoes, and white beans, (if using) to the chili and bring up to a bubble.  Simmer for 8 – 10 minutes more to let the flavors come together.

Tomatoes, sauce and beans added, plus seasonings.

Tomatoes, sauce and beans added, plus seasonings.

4.  While the chili is simmering, pre-heat the broiler.   Spread the chips out on a cookie sheet.  Top with the crumbled blue cheese and transfer to the oven to melt the cheese, 2 – 3 minutes.  Remove from the oven and sprinkle with the chopped parsley.

5.  To serve, spoon into bowls and top each serving with a few blue cheese chips, or serve along side.

YUM-O, delicious!

It’s YUM-O!

SOURCE:  www. rachaelray.com/recipes

Banana Scones

Posted by deliciousonadollar in Muffins & Scones and tagged with , , , , , ,
Banana Scones

Banana Scones

Weekends are great for having a lovely leisurely breakfast (or brunch) so I’m getting you ready for the weekend with this recipe for some great tasting banana scones.  The flavor of banana is unmistakeable and enhanced by cinnamon and a little nutmeg.  A little like warm comforting banana bread but not so sweet.  I think they are perfect just as they are, but the original recipe I found included a Brown Butter Glaze to put on them after they are baked.  This could elevate them to a dessert if you are so inclined.  We enjoyed them plain, so no glaze for us, but I am including the full recipe here.

The scone dough is tender and lightly seasoned.  It includes mashed banana and yogurt as the moisture source in the dough.  The recipe produces a large yield ( I got 30 small-sized scones), but they freeze well, so you could bake half and freeze half to be baked at a later time, or just make half the recipe for a reduced number of scones.  If you do freeze them, remember to add about  5  minutes to the baking time.  You will have some lovely breakfasts to look forward to in the weeks ahead.

BANANA SCONES WITH BROWN BUTTER GLAZE

YIELD:  about 14 – 16 large or 25 -30 small scones

INGREDIENTS:

Just a few ingredients, including yogurt or sour cream.

Just a few ingredients, including yogurt or sour cream.

For the scones:

  • 2  1/2 cups all-purpose flour
  • 2  1/2 cups white whole wheat flour*
  • 1/2 cup sugar
  • 1 Tablespoon baking powder
  • 2 teaspoons cinnamon
  • 1 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 8 Tablespoons  ( 1 stick ) cold butter, cut into small pieces
  • 1  1/2 cup mashed banana  ( about 3 – 4 bananas)
  • 1 cup low-fat greek yogurt or sour cream
  • Buttermilk, if needed, plus more for brushing the tops

For the glaze:

  •  8 Tablespoons,  (4 oz.) butter
  • 1 1 /2 – 2 cups confectioners’ sugar
  • 3 Tablespoons milk, plus more as needed

DIRECTIONS:

1.  Preheat the oven to 400*F.  Line baking sheets with silicone baking mats or parchment paper.

2.  In a very large bowl, combine flours, sugar, baking powder, cinnamon, salt and nutmeg.  Whisk to blend.  Stir in the pieces of cold butter and cut into the dry ingredients using a pastry cutter or two knives until the mixture resembles coarse meal and the largest pieces of butter are the size of peas.

Cut butter into the dry ingredients.

Cut butter into the dry ingredients.

3.  In a second bowl, combine the mashed banana and yogurt and stir to blend.  Add the banana mixture to the bowl with the dry ingredients.

Fold banana mixture into dry ingredients.

Fold banana mixture into dry ingredients.

Fold together gently with a spatula until a dough begins to come together.  (Be careful not to over mix, as it will result in tough, dense scones.)  If some of the dry ingredients are not incorporating into the dough, add a bit of buttermilk 1 tablespoon at a time just until all dry ingredients are moistened and incorporated.

4.  Turn the dough out onto a lightly floured work surface.  Gently knead a few times to ensure even mixing.  pat the dough out into a slab about 3/4 -to-1-inch thick.  Cut out rounds of dough using biscuit/doughnut cutters  (about 3 1/2-inch diameter for large scones or 2 1/2 inch diameter for smaller scones.)  Place dough rounds on the prepared baking sheet at least an inch or two apart.  Lightly brush the tops with buttermilk.**

5.  Bake the scones until the tops are golden brown and scones are just set, about 16 – 18 minutes for large scones and 14 -15 minutes for smaller ones.  Let cool on a wire rack.

Don't they look tender and light?

Don’t they look tender and light?

6.  While the scones are cooling, make the glaze.  Heat the butter in a small skillet over medium heat.  Let melt and continue to cook, swirling occasionally, until the butter is a deep golden brown color,  being careful not to burn it.  Set aside to cool slightly.  Transfer the browned butter to a bowl and whisk in the confectioners’ sugar.  Whisk in the milk a little at a time until the mixture is smooth.  Spoon or drizzle the glaze over the scones and let set before serving.

Scrumptious with a little butter on a warm scone.

Scrumptious with a little butter on a warm scone.

*  I prefer using half white whole wheat flour in as many baked goods as is feasible, but you can use all all-purpose flour if you wish.

** At this point you can place the unbaked scones on a baking sheet, transfer to the freezer and freeze until solid.  Then store in an air-tight container and save for later.  To bake after freezing, just bake as normal but add a few minutes onto the baking time and check to be sure they are fully baked through.

IMG_3694

SOURCE:  Adapted from  The Kitchen, via Annie’s Eats.

Corned Beef Grilled Cheese Sandwich

Posted by deliciousonadollar in Quick Meals, Sandwichs and tagged with , , , , , ,
Grilled Corn Beef and Cheese Sandwich.

Grilled Corn Beef and Cheese Sandwich.

Did you know  that everyday is some kind of National Food Holiday?  And some days celebrate more than one kind of food.  I don’t usually pay much attention to this sort of thing because some of them are just plain silly.  For instance, you could get pretty tipsy if you celebrate National Mulled Wine Day,  or bust a gut for National Nutella Day, or get really greasy fingers on National Fried Chicken Day. See what I mean?

However there is one that I could get into in a big way.  I really love grilled cheese sandwiches, and if there was a day to celebrate them, I would eat them all day.  Well,  SURPRISE! Grilled cheese is so highly regarded it has not just a day, but a whole month devoted to it, and this is it.  April is National Grilled Cheese Month.  Yea, I am totally in.

If you like corned beef and you love grilled cheese sandwiches, then you are gonna love this sandwich that combines both along with some glazed onions cooked in dark beer.  WOW! what a combination.

With some corned beef left from our Irish meal, I made these sandwiches for a weekend lunch.  You can make the sandwich anytime using corned beef from the deli, but I used what I had on hand.  You start by slowly cooking sliced onion in a little butter with some sugar, salt and pepper, then add dark beer such as porter or stout.  Let that cook slowly to condense it into a syrupy liquid.  Add the corned beef and heat it up.  Then layer up the sandwich, and grill it.  Rich, gooey, filling and soooo good.

CORNED BEEF GRILLED CHEESE SANDWICH

Worcestershire sauce and whole grain mustard contribute their flavors, too.

Worcestershire sauce and whole grain mustard contribute their flavors, too.

MAKES  2

  • 1  1/2  Tablespoons unsalted butter
  • 1 small onion, thinly sliced
  • 1 Tablespoon sugar
  • salt and pepper
  • 3/4 cup dark beer, such as porter or stout
  • 2 ounces deli sliced corned beef, cut into strips
  • 2 teaspoons Worcestershire sauce
  • 1 Tablespoon whole grain mustard
  • 1  1/2 cups grated cheese
  • 4 slices marble rye bread

1.  Melt 1/2 Tablespoon butter in a large skillet over medium-high heat.  Add the onion and sprinkle with the sugar, 1/2 teaspoon salt and pepper to taste.  Cook, stirring occasionally, until soft and golden, about 10 minutes.

Cooking the onions with seasonings.

Cooking the onions with seasonings.

Add the Worcestershire sauce, mustard, and beer and continue cooking, stirring occasionally, until the onions are tender and the liquid is slightly syrupy, about 8 more minutes.  Remove from heat and stir in the corned beef.

Corned beef added into the pan.

Corned beef added into the pan.

2.  Divide half the cheese between 2 bread slices;  top with the corned beef mixture, and the remaining cheese and 2 bread slices.

Layer up the ingredients on the rye bread.

Layer up the ingredients on the rye bread.

3.  Melt the remaining 1 Tablespoon butter in a large skillet over medium heat.  Add the sandwiches and cook, pressing occasionally with a spatula, until the bread is toasted and the cheese melts, about 4 minutes per side, adding more butter to the pan if needed.***

***  I used my panini pan to grill the sandwiches, and instead of using butter to toast them, I spread mayonnaise on the outer sides of the bread.  This makes a nice golden toasted sandwich.   I read somewhere that chefs in restaurants use mayonnaise for grilled sandwiches, so now I do it, too.

Don't let the remainder of that beer go to waste, enjoy it with your sandwich.

Don’t let the remainder of that beer go to waste, enjoy it with your sandwich.

SOURCE:  Food Network Magazine,  March, 2013

Orecchiette with Kale and Breadcrumbs

Posted by deliciousonadollar in Main Dish and tagged with , , , , ,
Orecchiette with kale and breadcrumbs (and sausage).

Orecchiette with kale and breadcrumbs.

In Italian, orecchiette  means “little ears”, and for this dish that pasta is the perfect shape for holding the kale and bread crumbs. I love the fact that there are so many different shapes of pasta and each of them, or similar ones, are meant for a specific type of sauce.  One cannot get bored with pasta when there are so many to choose from.

IMG_3564

I had never cooked with orecchiette before, but on reading the recipe, it looked like something I would like (including my newfound fondness for kale).  This is a hearty dish that is vegetarian, but accepts the addition of meat -in this case, sausage-very well.   I wasn’t sure if a meal consisting of only pasta and kale would be adequate for Mr. D.  so I decided on adding crumbled Italian sausage rather than whole links or slices because of the shape of the pasta.  In the supermarkets that I go to, this pasta shape was hard to find.  The “name brand” pasta companies didn’t seem to have it.  I finally found it in the isle with imported foods.

IMG_3567

The yield of this recipe is large, probably enough to feed 6 people.  I used half a pound of pasta and kept all the other ingredients the same, plus I added half pound of ground Italian sausage (no casings).  This was enough for two of us with enough left over for another meal, or for lunches.  It is very flavorful; we really enjoyed it, and the homemade bread crumbs are a great addition.  Whatever dry bread you may have on hand can be used for the crumbs.  I had a piece of baguette that I used and it worked out well.

ORECCHIETTE WITH KALE AND BREADCRUMBS

YIELD:    about 6 servingsIMG_3559

INGREDIENTS

  • 1 large bunch of kale, trimmed of thick stems
  • kosher salt
  • 5 Tablespoons olive oil, divided
  • 1 cup coarse fresh breadcrumbs
  • 3 garlic cloves, chopped, divided
  • 2 tablespoons ( 1/4 stick) unsalted butter
  • 4 anchovy fillets, packed in oil, drained
  • 1/2 teaspoon crushed red pepper flakes
  • 1 lb. orecchiette pasta
  • 3/4 cup finely grated Parmesan cheese
  • 1/2 pound ground Italian sausage, optional

1.  Working in batches, cook kale in a large pot of boiling salted water until just tender, about 4 minutes.  Using tongs or a skimmer, transfer to a rimmed baking sheet;  let cool.  Set aside pot with water.  Squeeze out excess liquid from kale.  Chop leaves and set aside.

Cook, cool and drain kale, then chop.

Cook, cool and drain kale, then chop.

2.  Heat 3 Tablespoons oil in a small skillet over medium heat.  Add breadcrumbs and cook, stirring often, until beginning to brown, about 4 minutes.  Add 1/3 of the chopped garlic and cook, stirring often, until breadcrumbs are golden, about 3 minutes.  Season with salt and pepper and transfer to a paper towel-lined plate;  let cool.

Making the breadcrumbs.

Making the breadcrumbs.

3.  If using sausage,  crumble sausage in a large heavy pan, breaking it up with a spoon, and cook until browned.  Drain any fat rendered, and set the sausage aside, then proceed with step #4 using the same pan.

4.  Heat butter and remaining 2 Tablespoons olive oil in a large heavy pot over medium-low heat.  Add anchovies, red pepper flakes, and remaining 2/3 chopped garlic;  mashing anchovies with a spoon, until a paste forms, about 2 minutes.  Add reserved kale and 1/2 cup water.  Cook, stirring often until kale is warmed through, about 4 minutes.  Season with salt and pepper.

Kale with seasonings in the pan.

Kale with seasonings in the pan.

Add in the cooked sausage.

Add in the cooked sausage.

5.  Meanwhile, bring reserved kale cooking liquid to a boil;  add pasta and cook, stirring occasionally, until al dente.  Drain, reserving 1 cup pasta cooking liquid.  Add pasta and 1/2 cup pasta cooking liquid to kale mixture and stir to coat.  Increase heat to medium and continue stirring adding more cooking liquid as needed, until sauce coats pasta.

Drained pasta added into the mixture.

Drained pasta added into the mixture.

Mix in Parmesan and 1/2 cup breadcrumbs;  toss to combine.

6.  To serve, divide pasta among bowls and sprinkle with remaining bread crumbs.

IMG_3565

SOURCE:   Bon Appetit

Tiramisu, a Lightened-up Version

Posted by deliciousonadollar in Desserts and tagged with , , , , , ,

Today marks the beginning of my second year writing this blog, and I wanted to share with you something fabulous.  I think this recipe is certainly that.  Rich, indulgent and just plain delicious!

Tiramisu, with less calories and fat but still rich and delicious.

Tiramisu, with less calories and fat but still rich and delicious.

Most likely you have had tiramisu at one time or another.   You know, the elegant, espresso-soaked sponge cake dessert, which is characterized by its rich layers of buttery mascarpone cheese and sweetened whipped cream, topped off with shaved chocolate.  If you have never had it, then I suggest you try this lightened up version for a treat that still delivers the flavor of the original without all the fat and calories.

Tiramisu, an elegant dessert.

Tiramisu, an elegant dessert.

The classic recipe packs a wallop;  a day’s worth of fat and almost 600 calories.  Mascarpone is Italy’s version of a dessert butter;  delicious to be sure, but you don’t need so much to make a dessert which is still rich tasting.  To lighten it , this recipe subs in 1/3 less fat cream cheese, with still a bit of mascarpone for richness, and mixes it into a lightly sweetened egg custard.  Egg whites are whipped, then folded into the custard, eliminating the need for whipped cream.  Crisp lady-fingers get dipped into Kahlua-spiked coffee and are then layered with the creamy custard-like filling.  A dusting of bittersweet chocolate adds one more layer of flavor for an indulgent treat that will truly be a pick-me-up, for that’s what “tiramisu” means.

Two layers of sweet, creamy indulgence.

Two layers of sweet, creamy indulgence.

We were guests at my  sister-in-law’s home for Easter dinner, and this is what I brought for dessert.  Everyone thought it was divine.  I needn’t have  worried that they would detect it wasn’t the original version. It disappeared so fast no one even questioned it.

TIRAMISU

SERVINGS:    10

INGREDIENTS

Ladyfingers, 2 kinds of cheese, Kahlua, and eggs.

Ladyfingers, 2 kinds of cheese, Kahlua, and eggs.

  • 1  1/2 cups water
  • 1/2 cup ground dark roast coffee
  • 1/2 cup sugar, divided
  • 3 large egg yolks
  • 2 Tablespoons Kahlua  (coffee-flavored liqueur), divided
  • 5 large egg whites
  • 2 Tablespoons water
  • 8  ounces 1/3 less fat cream cheese, softened
  • 2  ounces mascarpone cheese, softened
  • 24 crisp savoiardi ladyfingers  ( 1  [ 7oz.] pkg.)
  • 3/4  ounce bittersweet chocolate, finely grated

1.  Bring 1  1/2 cups water to a boil, and remove from heat.  Add coffee; cover and let stand for 10 minutes.  Strain through a cheesecloth-lined sieve into a medium bowl; discard grounds.  Cover and refrigerate until needed.  I brewed extra coffee in the morning, then into 1 1/2 cups coffee I added 1 Tablespoon espresso  powder; heated up the mixture to dissolve the espresso, then chilled it.

Espresso mixed with brewed coffee for a strong coffee flavor.

Espresso mixed with brewed coffee for a strong coffee flavor.

2.  Combine  1/4 cup sugar, egg yolks, and 1 Tablespoon Kahlua in the top of a double boiler, stirring well with a whisk.  Cook over simmering water, whisking constantly, until thick and candy thermometer registers 160* (about 9 minutes).  Remove from heat; refrigerate 10 minutes.

Cooking the egg yolks with sugar and Kaluha.

Cooking the egg yolks with sugar and Kaluha.

3.  Place egg whites in a large bowl; beat with a mixer at high speed until medium peaks form.  Combine the remaining 1/4 cup sugar and 2 tablespoons water in a small saucepan, and bring to a boil.   Cook, without stirring, until the candy thermometer registers 250*.  With mixer at low speed,  carefully pour hot syrup over egg whites.  Gradually increase speed to high; beat for 2 minutes or until stiff peaks form  (do not over mix )

4.  Combine egg yolk mixture, cream cheese, and mascarpone cheese in a large bowl, and beat with a mixer at medium speed until smooth.

Egg yolk mixture beaten with cream cheese and mascarpone.

Egg yolk mixture beaten with cream cheese and mascarpone.

Gently stir one-fourth of egg white mixture into cream cheese mixture;  gently fold remaining egg white mixture into cream cheese mixture.

Fold egg whites into egg/ cheese mixture.

Fold egg whites into egg/ cheese mixture.

5.  Add remaining 1 Tablespoon Kahlua to coffee.  Quickly dip 12 ladyfingers into coffee mixture; arrange in the bottom of an 11 x 7-inch baking dish.  Note:  I used an 8″ x 12″ pan and 15 ladyfingers, without changing anything else, and there was enough coffee and custard to cover adequately.

Ladyfingers dipped and placed into bottom of baking dish.

Ladyfingers dipped and placed into bottom of baking dish.

Spread half of cream cheese mixture over ladyfingers.

Spread with half the cream cheese mixture.

Spread with half the cream cheese mixture.

Sprinkle with half of the chocolate.

Sprinkle with half the chocolate.

Sprinkle with half the chocolate.

Repeat procedure with the remaining ladyfingers, coffee mixture, and cream cheese mixture .  Sprinkle with remaining chocolate.  Cover and chill at least 2 hours.

This makes a full pan.

This makes a full pan.

Cut into squares and remove with a spatula.

Cut into squares and remove with a spatula.

Try it. I'm sure you will love it!

Try it. I’m sure you will love it!

SOURCE:  Cooking Light

Chicken Roulade

Posted by deliciousonadollar in Main Dish and tagged with , , , , ,
Chicken Roulade served over fettuccine.

Chicken Roulade served over fettuccine.

I would hazard a guess that chicken in some form is on your table at least once a week, ( with the exception of non-meat eaters).  I know its on our menu on a regular basis;  so with that amount of frequency I am always on the lookout for a new way to cook it.  I’m not a person who is satisfied with the same old, same old.  Variety is the spice of my life.  Therefore when I came across this recipe which first of all was described as “quick and easy”, but secondly called for a filling rolled up in a boneless chicken breast I was immediately interested.

IMG_3320

Roulade  is a French term for a thin cut of meat that is stuffed, rolled, then browned before being roasted or braised.  In this case the stuffing consists of a garlic and herb spreadable cheese and some prosciutto. rolled up inside a thinly pounded boneless chicken breast.  The chicken is browned, then braised in a light wine sauce and served over fettuccine.  Let’s face it sometimes white meat chicken can be pretty bland, but the flavors in the filling here were a nice contrast to the chicken;  a little salty,  a little smoky, and a little cheesy.  All in all I think this chicken dish is one you would be proud to serve to guests.

While the recipe was not as quick and easy as the recipe would lead you to expect, it certainly was not hard, nor lengthy to prepare.  Start by pounding the chicken breasts well between two sheets of plastic wrap,  then spread each one with the mixture of herbed cheese and chopped prosciutto.  Roll up and tie in a couple places with kitchen twine to keep them rolled while you brown them, then add a little wine to braise/cook them to completion.  While this is going on, boil a pot of water and cook the fettuccine.  Make a salad to go with it and your meal is complete.  I would serve this to guests because when plated it is quite impressive, and besides that it tastes really good!

Please note that in my version I used Laughing Cow garlic and herb wedges, because I couldn’t find a spreadable cheese like the one called for.  My filling was more crumbly than spreadable but it worked out well all the same, and kind of melted together as it cooked.

CHICKEN ROULADE WITH HERBED CHEESE AND PROSCIUTTO

SERVINGS      4

INGREDIENTS

An herb and garlic cheese and prosciutto make the filling.

An herb and garlic cheese and prosciutto make the filling.

  • 4 skinless, boneless chicken breast halves  (I only had three.) 
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 Tablespoons spreadable light garlic and herb cheese ( such as Alouette Light)
  • 2 ounces prosciutto, chopped
  • 8 ounces uncooked fettuccine
  • 2 Tablespoons chopped flat-leat parsley
  • 1/4 teaspoon salt
  • 4 teaspoons EVOO, divided
  • 2 Tablespoons white wine
  • 2 Tablespoons water

1.  Place each chicken breast half between  2 sheets of plastic wrap; pound each piece to 1/4 inch thickness using a meat mallet.  Sprinkle both sides of chicken with 1/2 teaspoon salt and pepper.

Pound chicken out to about 1/4 inch thickness.

Pound chicken out to about 1/4 inch thickness.

2.  Combine cheese and prosciutto in a small bowl.  Spread  1  1/2 teaspoon cheese mixture over each breast half.

Spread a small amount of filling on each chicken breast.

Spread a small amount of filling on each chicken breast.

Roll up chicken, jelly-roll fashion, starting with narrow end.  Secure chicken rolls in several places with twine.  Set aside.

Rolled, tied and ready for browning.

Rolled, tied and ready for browning.

3.  Meanwhile start a pot of salted water to boiling and cook pasta according to package directions.  Drain well Place pasta in a large bowl.  Sprinkle with parsley and drizzle with 2 teaspoons olive oil;  toss gently to coat.  Cover and keep warm.

4.  Heat 2 teaspoons oil in a large non-stick skillet over medium-high heat.  Place  chicken in pan, and cook 6 minutes, browning on all sides.

Brown well before adding wine and water.

Brown well before adding wine and water.

Add wine and water.  Cover, reduce heat to medium-low, and cook 6 minutes more or until chicken is done.  Remove chicken from pan, and let stand 2 minutes.  Remove twine, and cut each roulade crosswise into 5 equal pieces.

5.  To serve:  place about 1 cup pasta mixture on each of 4 plates; top each with 5 pieces roulade.  Serve immediately.

Plate and serve with a green salad.

Plated and served with a green salad.

I felt that this meal needed some sort of green vegetable to complete it, so I made a spinach salad to go along with it.

Since I made this whole recipe for only 2 of us, we had chicken left over which I placed on top of a mixed garden salad for lunch the next day.  A delicious lunch and great way to use up the chicken.

SOURCE:    Cooks Illustrated

Shrimp Fried Rice

Posted by deliciousonadollar in Main Dish and tagged with , , , , , , ,
Shrimp Fried Rice

Shrimp Fried Rice

Turn your kitchen into a Chinese restaurant.  Why order take-out when you can order in!  With this recipe you can make your own version of shrimp fried rice.

Fried rice is typically made with rice that has been pre-cooked and allowed to cool so that it will fry and not steam when added to the other ingredients of the dish.  So left over rice that is dried out is ideal.  If that is not available, cook some rice in advance and let it become cold, and some what dry.

Shrimp, rice, egg, and lots of veggies.

Shrimp, rice, egg, and lots of veggies.

Fried rice usually includes eggs, meat or seafood,  vegetables, peppers, spices and soy sauce.  Extra flavor is gained by the  addition of onions, scallions and garlic.  A wok is the cooking utensil of choice but a large non-stick skillet works equally well.

This shrimp fried rice is full of vegetables and makes 4 generous servings, so you’ll need a large skillet at least 12 inches wide or a large wok. Be sure that you do not over cook the vegetables, they should be crisp-tender.

Although the recipe states that it makes 4 servings, my husband and I were able to devour most of it with only a small dish left over.  We loved it and I can’t wait to make it again.

SHRIMP FRIED RICE

MAKES:    4  SERVINGS

Have all ingredients prepped before starting to cook.

Have all ingredients prepped before starting to cook.

  • 1  1/2  cups water
  • 1 cup instant brown rice
  • 2 Tablespoons hoisin sauce
  • 4 teaspoons reduced-sodium soy sauce
  • 2 teaspoons toasted sesame oil
  • 4 teaspoons canola oil, divided
  • 2 large eggs
  • 8  ounces peeled and deveined raw shrimp
  • 2 teaspoons minced fresh ginger
  • 4 cups stringless snap peas  ( I used asparagus in mine. )
  • 1 medium red bell pepper, cut into  1/2 inch pieces
  • 2 medium carrots, thinly sliced
  • 4 scallions, chopped

1.  Combine water and rice in a medium saucepan.  Bring to a boil over high heat.  Cover, reduce heat to med.-low and simmer until water is absorbed, 10 – 12 minutes.  Allow to cool, but stir occasionally to prevent clumping.  Spreading the rice out on a baking sheet is helpful in cooling it quickly and preventing it from clumping.

2.  Combine hoisin sauce, soy sauce, and sesame oil in a small bowl.  Set aside.

3.  Heat 1 teaspoon canola oil in a large non-stick skillet over medium-high heat.  Add eggs and cook, stirring to help break into smaller pieces, until just set, about 45 seconds.  Transfer to a small bowl.

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Eggs cooked just until set.

4.  Add another 1 teaspoon canola oil to the skillet and return to medium-high heat.  Add shrimp and cook, stirring occasionally, until pink  1 1/2 – 2 minutes.  Transfer to a plate or bowl.

Saute shrimp until pink and just cooked.

Saute shrimp until pink and just cooked.

5.  Heat the remaining 2 teaspoons canola oil in the skillet over medium-high heat.  Add ginger and cook, stirring, until fragrant, about 30 seconds.  Stir in snap peas, bell pepper, carrots, and scallions; cook stirring, until tender-crisp, 3 – 4 minutes.

A colorful combinations of vegetables.

A colorful combinations of vegetables.

6.  Stir in the rice and the reserved egg and shrimp;  cook, stirring until heated through, about 1 minute.  Gently stir in the sauce mixture and remove from the heat.

Add in rice, shrimp and egg.

Add in rice, shrimp and egg.

YUM! So good.

YUM! So good.

SOURCE:    Eatingwell.com

Morning Glory Muffins

Posted by deliciousonadollar in Muffins & Scones and tagged with , , , , , , , , ,
Morning Glory Muffins

Morning Glory Muffins

Just the name of these muffins puts you in a good mood doesn’t it?  Somehow it feels like you’re going to have a good day.    I like to call them “glorious morning muffins”, and they are one of my favorites.  They can turn the dreariest morning into a glorious one.  : )

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These carrot-flecked whole-grain muffins can be made ahead so you can hit the floor running on a busy morning.  Add a non-fat latte and your day will be off to a healthy start.

COCONUT-CARROT MORNING GLORY MUFFINS

YIELD:  12 muffins

Assemble the ingredients and they go together quickly.

Assemble the ingredients and they go together quickly.

INGREDIENTS

  • 1 cup whole wheat or white whole wheat flour
  • 1/2 cup old-fashioned rolled oats, plus 2 tablespoons for garnish
  • 2 teaspoons baking powder
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground allspice
  • 2 large eggs
  • 1 cup unsweetened applesauce
  • 1/3 cup honey
  • 2 teaspoons vanilla extract
  • 1/4 cup vegetable oil, or coconut oil, melted if necessary
  • 2 cups shredded carrots
  • 1/2 cup shredded coconut, plus 2 tablespoons for garnish
  • 1/2 cup raisins
  • 1/2 cup chopped nuts,  optional

1.  Preheat oven to 350*F.  Coat a 12-cup muffin pan with cooking spray or line with paper liners

2.  Whisk whole-wheat flour, 1/2 cup oats, baking powder, cinnamon, salt and allspice in a medium bowl.

3.  Whisk eggs, applesauce, honey and vanilla in a large bowl.  Whisk in oil.  Gently stir in the flour mixture just until moistened.  Fold in carrots, 1/2 cup coconut, raisins and nuts, if using.

4.  Divide the batter among the muffin cups.  Mix together the remaining oats, and coconut.  Sprinkle on muffin tops.

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5.  Bake at 350* until they spring back when lightly touched and a toothpick inserted in the center comes out with only moist crumbs attached,  30 – 35 minutes.  Let cool in the pan for 10 minutes before turning out onto a wire rack.  Serve warm or at room temperature.

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Delicious as they are when first made and eaten warm, they also seem to improve over night and taste even better the next day, when flavors have had time to blend.

SOURCE:  Eatingwell.com

Peasant in a Pan

Posted by deliciousonadollar in Carolyn's Originals, Main Dish, Quick Meals and tagged with , , , , , , , ,
Sauted cabbage, cheddarwurst and pierogies.

Sauted cabbage, cheddarwurst and pierogies.

This dinner is about as rustic and peasant-like as it gets and it doesn’t have a recipe.  This is a put-together that I make because Mr. D. loves it, and it is so easy.  Besides that it is nutritious, utilizes convenience foods, and tastes super-good.  My only concern when I make it is the sodium content, which can be high when you use processed meats.  So be mindful of that and check labels when choosing your meat.

This is not a meal that I ever thought I would include in my blog because it is so ordinary,  but at the urging of my husband here it is.  Whenever I make it, this is what he says after the first bite:    “MMMMMMMM”      I think this is probably a “guy’s meal”.

Simple to make, hearty to eat.

Simple to make, hearty to eat.

This dish is a take off on the traditional kielbasa and sauerkraut but it also incorporates pierogies, and onions.  This is how I prepare it:

WHAT YOU NEED:

  • 1 package frozen peirogies, filling of choice.  We like potatoes and onions.
  • 1 package Cheddarwurst individual sized kielbasa, 6/pkg.  Or you can use frankfurts, or bratwurst.
  •  1/2 a medium-sized cabbage, roughly sliced or chopped.   More if you like and are feeding a large group.
  • 1 large onion, halved, then sliced into half-moons
  • 2 Tablespoons butter
  • 2 Tablespoons olive oil
  • seasonings that may include nutmeg, 5-spice powder, or some type of bavarian spice blend.
  • small amount of water

WHAT YOU DO:

1.  Bring a pot of water to boil.  Cook pierogie according to package directions.  Do not overcook.

2.  Melt butter and olive oil in a large skillet. (large enough to hold everything–this is a one pan meal.)  Add sliced onions and sauté to soften.  Add the chopped cabbage and continue to sauté to lightly brown and soften the cabbage.

3.  Season this mixture with what ever spice blend you may have.  Usually nutmeg is a good choice.  I use Tsardust Memories from Penzeys Spices and it includes salt, garlic, cinnamon, black pepper, nutmeg and marjoram.

4.  Place the cheddarwurst on the cabbage mixture and cover. If it is sticking to the pan, add a small amount of water just to keep from sticking. Allow this mixture to steam slowly while the pierogie are cooking.

5.   Add cooked pierogie to the pan, spooning some of the cabbage mixture over them.  When everything is cooked and thoroughly heated through, serve.  I like to melt some additional butter and drizzle it over the top just before bringing to the table.

A complete meal in one pan.

A complete meal in one pan.

On this occasion when I made it, I had a small amount of kale to use up, so I added the chopped up kale leaves to the mixture just before putting the cheddarwurst in the pan.  A nice way to get in some extra fiber and nutrition.   I must say that when you know how to make a meal like this you can then swap in other vegetables or substitute a different type of meat –or no meat at all for a vegetarian version–and you will never be at a loss for a quick meal idea.

Try this out,  give it your own spin,  and I hope you will like it.

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SOURCE:   This is a Carolyn invention.