Tag Archives: recipe

Tomato Pie

Posted by deliciousonadollar in Side Dish and tagged with , , , , , ,
Tomato Pie

Tomato Pie

Sometimes a recipe will contain ingredients that make  you wonder how such diverse items could possibly go together and taste good.  Such is the case with this recipe.  This is a dish that I find unusual and out of the ordinary, not because of what the ingredients are, but the way in which they are put together.

Let’s take the tomatoes— not at all unusual in a sandwich with mayonnaise, or even with a slice of cheese.  But how about if the tomatoes get combined with mayonnaise and cheese in a piecrust?    Add some roast garlic to this combination and top the whole thing off with crumbled Ritz crackers.   This is not a dessert pie, but a side dish.  And let me tell you it is wow-worthy!

Sorry I couldn't cut a piece for a photo.

Sorry I couldn’t cut a piece for a photo.

I believe this dish may be southern in origin, one that is popular at pot-luck get-togethers.  So I made it recently to bring to an end-of-the-year pot-luck picnic.  First came the questions:  “what is this?”   Then sounds of delight, ” wow, this is so good,  who made it?”,  “may I have the recipe?”   I’ll admit, I was doubtful that I would like it, but after one taste I was hooked.  I encourage you to give it a try, with a small suggestion.  When fresh tomatoes become plentiful, you may want to use them, and roast them as the recipe directs, to decrease their juiciness.  But when fresh tomatoes are not available, good quality canned ones are great also, as that is what I used in making it for the first time, and what the recipe actually calls for.

We are going to a pot-luck picnic supper.

We are going to a pot-luck picnic supper.

TOMATO PIE

Yield:   Makes 8 servingsIMG_7581

Ingredients:

  • 1 ( 9-inch) piecrust – store-bought or make your own favorite recipe for single crust pie
  • 1 (28-ounce) can peeled whole tomatoes, preferable San Marzano, drained, seeded, and cut into 1-inch pieces
  • 2 large garlic cloves, unpeeled (use 3-4 if you really like garlic)
  • 1/4 cup olive oil  ( I thought this was a more than needed)
  • 2 tablespoons fresh thyme, plus more for garnish ( or use 1 teaspoon dried)
  • 1 cup grated sharp Cheddar ( about 4 ounces)
  • 3/4 cup mayonnaise
  • 1 teaspoon ground pepper
  • 1/4 teaspoon salt
  • 1/3 cup crumbled Ritz crackers

Directions:

1.  Preheat oven to 375*F.  On a lightly floured surface, roll piecrust dough into a 1/4-inch-thick, 11-inch round.  Fit into a 9-inch pie plate; trim any excess dough and crimp edge.  Note: use a standard pie dish, not a deep-dish one.

Prepare pie shell for single crust pie.

Prepare pie shell for single crust pie.

Line pastry bottom with a round of parchment paper and fill with dried beans or pie weights.

Fill with dried beans or pie weights prior to blind baking.

Fill with dried beans or pie weights prior to blind baking.

Bake until edge is golden brown but bottom is still pale, 15 – 20 minutes.  Set aside to cool on a wire rack.

Baked pie shell.

Baked pie shell.

2.  Reduce heat to 350*F.  Arrange tomatoes and garlic in a single layer on a rimmed baking sheet; drizzle evenly with olive oil and  sprinkle with thyme.  Roast tomatoes until slightly shriveled and starting to brown around the edges, about 15 minutes.  Remove from oven and let cool in pan.

Roast tomatoes and garlic cloves on a baking sheet.

Roast tomatoes and garlic cloves on a baking sheet.

3.  Meanwhile in a medium bowl, combine Cheddar, mayonnaise, pepper, and salt.  Set aside.

Mix together mayonnaise and shredded cheese.

Mix together mayonnaise and shredded cheese.

4.  Squeeze roasted garlic from its skin onto piecrust.  Using an offset spatula or your fingers, spread the garlic paste evenly to cover bottom of piecrust.  Layer tomatoes on top of the garlic paste.  Spread the cheese-mayonnaise mixture over the tomatoes.

Spread cheese mixture over tomatoes in pie shell.

Spread cheese mixture over tomatoes in pie shell.

Sprinkle top with crushed Ritz crackers.

Top with crushed Ritz crackers.

Top with crushed Ritz crackers.

Bake until cheese is bubbly and pie top is golden brown, about 20 minutes.  Garnish with a sprig of thyme, if desired.

Sorry I couldn't cut a piece for a photo.

Sorry I couldn’t cut a piece for a photo.

 

SOURCE:   Country Living Magazine

Shrimp and Avocado Chopped Salad

Posted by deliciousonadollar in Main Dish, Salads and tagged with , , , , ,
Shrimp and Avocado Chopped Salad

Shrimp and Avocado Chopped Salad

Chop, Chop, Chopped!   This is not about the T.V. show Chopped, but about a salad.  Where salads are concerned, “chopped” is the new buzz-word.

“Tossed” is the word most often associated with putting a great salad together.  A very enjoyable jumble of greens and vegetables comes out of this technique.  Then there’s the “composed” salad, a thoughtful work of art; leaves placed just so on the plate form a base, with slivers of vegetables, fruits, nuts and other delightful ingredients carefully arranged over them, with the dressing drizzled on like splatters of paint.

But the “chopped” salad is perhaps the most satisfying creation that can come out of a salad bowl.  All it takes is a sharp knife and you can cut lettuces, cucumbers, tomatoes, cabbage, avocado, chicken, shrimp—anything you want—into a mixture of delectable morsels.  Coat it all with dressing and the whole thing becomes infused with flavor.  When you take a bite, the full impact of a chopped salad hits you:   each forkful has a snippet of all the ingredients.  You get the perfect bite every time.

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So get out your knife and cutting board for this crazy-good summer salad that features two favorites;  shrimp and avocado.  Healthy fats (avocado) and protein (shrimp) insures that you will be satisfied and all for less than 400 calories / serving.

The shrimp can be cooked outdoors on the grill, for an added smoky flavor that plays well with the bacon.  To me, this is the perfect meal to eat outside on the deck on a warm summer evening.  If calories are not a concern, you might want to add a warm crunchy roll or rustic bread with this salad.

 

SHRIMP AND AVOCADO CHOPPED SALAD

Yield:   serves 4

Ingredients:

Dressing:

  • 5 tablespoons reduced-fat sour cream
  • 3 tablespoons extra-virgin olive oil
  • 3 tablespoons cider vinegar
  • 2 tablespoons chopped fresh cilantro
  • 1 tablespoons chopped fresh dill ( or 1 teaspoon dried dill weed)
  • 1 tablespoon minced shallot
  • 2 cloves garlic, minced
  • 3/4 teaspoon dry mustard
  • 1/4 teaspoon kosher salt

Puree the dressing ingredients in a food processor or blender until smooth.  Set aside while you prepare the salad.

Shrimp and Salad:IMG_7488

  • 1 pound raw shrimp ( 21 – 25 per pound), peeled and deveined
  • 2 teaspoons extra-virgin olive oil
  • 2 teaspoons finely grated lime zest
  • 1/8 teaspoon kosher salt
  • 1/4 teaspoon ground pepper
  • 4 cups chopped romaine lettuce
  • 3/4 cup finely chopped red cabbage
  • 3/4 cup diced red bell pepper
  • 1/2 cup diced red onion
  • 1/2 cup assorted cherry tomatoes chopped
  • 1 avocado, peeled and diced
  • 2 slices crispy cooked bacon, diced

1.  Preheat grill to medium or heat a grill pan over medium heat.

2.  Toss shrimp with 2 teaspoons oil, lime zest, salt and 1/4 teaspoon pepper.

3.  Grill the shrimp, turning once, until cooked through, 3 to 5 minutes, total.  Transfer to a cutting board.  Chop the shrimp into bite-size pieces.

4.  Combine lettuce, cabbage, bell pepper, onion, tomatoes, avocado and bacon in a large bowl.  Add the shrimp and dressing;  toss to coat.  Season with pepper to taste.

Each serving is about 2  1/2 cups,  398 calories.

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SOURCE:   Eating Well

 

 

 

Berry Smoothie Pie

Posted by deliciousonadollar in Desserts, Pies, Pastry and tagged with , , , , , , ,
Berry Smoothie Pie

Berry Smoothie Pie

Looking for a quick-to-make dessert for the weekend?  This one is it!

Smoothies are the “in” drink now-a-days.  They can contain just about any combination of ingredients that are compatible and taste good together.  All vegetables, all fruits, some yogurt, grains or seeds;  the possibilities are endless.   Most of us enjoy a smoothie because it’s cool and refreshing and if made with some thought to ingredients, can be quite nutritious.

One of my favorite kinds of smoothie is made with strawberries, yogurt and almond milk with an occasional banana added for thickness.  Today’s recipe for Berry Smoothie Pie grew out of my love of strawberry smoothies.  Wanting to capture all the luscious flavor of fresh strawberries, but without the added sugar, I started with strawberry sugar-free gelatin.  I dissolved it in cranberry juice, then added a small cup of strawberry blended Greek yogurt, and lots of sliced strawberries.  I blended this all in the blender and poured it into a cookie crumb pie crust;  let it chill until set, then served it with a dollop of low-fat whipped topping. I must say  this pie is “berry, berry good”.  It’s quick and easy to make, cuts cleanly, it’s cool and refreshing and tastes great.  What more can you ask of a summertime desert?

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BERRY SMOOTHIE PIEIMG_7603

Yield:  8 servings

Ingredients:

  • 1 package sugar-free strawberry gelatin ( raspberry would be good, too)
  • 1/3 cup low-cal, low-sugar, cranberry juice
  • 3/4 cup ( 6-oz.) low-fat Greek yogurt ( strawberry or raspberry)
  • 3 cups chopped berries ( strawberries or raspberries)
  • 1  (9-inch) graham cracker or sugar cookie crust
  • Fat-free whipped topping

Directions:

1.  In a small microwave-safe bowl, sprinkle gelatin over juice, let stand 1 minute.  Microwave on high 40 seconds.  Stir, and let stand 1 minute for gelatin to completely dissolve.

IMG_7604               2.  In a blender container, combine gelatin mixture, yogurt and berries. Process until blended and smooth.

 

Pour into crust and chill 4 hours.  Serve with whipped topping.IMG_7605

 

 

 

 

 

 

 

 

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SOURCE:   This is a major revision of an old recipe from Taste of Home.

 

Texas Corn Casserole

Posted by deliciousonadollar in Side Dish and tagged with , , , , , ,
Texas Corn Casserole

Texas Corn Casserole

Things in Texas are big!  That’s what we always hear isn’t it?   The state is big, people live big, and they eat big!

This corn casserole is well named for Texas.  It’s big in every way.  The recipe makes a 9″ x 13″ casserole, but the flavor is fantastic.

Sweet with corn, savory with peppers and scallions and spicy with seasoning. Oh, Yeah!

Sweet with corn, savory with peppers and scallions and spicy with seasoning. Oh, Yeah!

I made this recently to take to a large gathering that included people of all ages from 2 year olds to folks in their eighties.  Not one person had anything but compliments to say about it.  A young boy came up to me and said, ” I really liked your cornbread.  Could you give the recipe to my dad?”   Wow, that made me feel so good!   I know something about children who are picky eaters, so when a youngster likes a particular food that is somewhat out of their “comfort zone”, I know it’s a keeper.

There’s just a little bit of sweetness to this that the corn and corn bread contribute, but enough variety in flavors to make it really interesting.  The recipe calls for Creole seasoning which I didn’t have, so I used Cajun seasoning instead, putting in only 1 teaspoon.  The resulting spiciness was apparent, but not too much, for my taste and the children’s.  You can adjust the spice/heat level to your liking, but do try this unique cornbread casserole.  It’s great to bring to a pot-luck picnic, or as a side dish to a summer meal.

IMG_7628

TEXAS CORN CASSEROLE

Yield:     Make about 10 to 12 servings, or more if cut smaller

Uses convenience foods for fast preparation.

Uses convenience foods for fast preparation.

Ingredients:

  • 6 tablespoons butter, melted, plus more for greasing the pan
  • 1  ( 14 1/2-ounce) can whole-kernel corn, drained
  • 1  (14 1/2-ounce) can cream-style corn
  • 1 (7-ounce) box corn bread mix
  • 6 scallions, white and green parts, finely chopped
  • 2 large eggs
  • 1/2 green pepper, seeded and diced
  • 1  1/2 teaspoons Creole seasoning, plus more to sprinkle on top

Directions:

1.  Preheat the oven to 400*F.  Butter a 9 by 13-inch baking dish and set aside.

2.  In a large bowl, combine all ingredients.

Combine all ingredients in a large bowl.

Combine all ingredients in a large bowl.

Transfer batter to prepared pan.  Sprinkle top with Creole seasoning.  Bake casserole until golden brown, about 40 minutes.

Golden brown on top, moist inside.

Golden brown on top, moist inside.

So Good!

So Good!

 

SOURCE:  Country Living Magazine

 

Blueberry Crumb Bars

Posted by deliciousonadollar in Desserts and tagged with , , , , ,
Blueberry Crumb Bars

Blueberry Crumb Bars

Summertime desserts seem to fall into three major categories:  cool, frozen concoctions,  no-bake pies and such, and fresh fruit delights.  Today’s recipe falls into the latter group.

Right about now I’m seeing blueberries appearing at the supermarket that are coming to us from California.  It’s still too early for  East Coast berries to make their appearance, but blueberries hold up fairly well and those arriving here from the West coast are looking good.  Although I missed making these bars for Memorial Day, they are good anytime at all, and perhaps for July 4th.  The reason I say that is because with their blue color from the berries and light crumb topping, they have a patriotic color theme, and they certainly speak of summer.

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These bars are ridiculously good. They are the sort that will make you want to eat the whole pan, and then moan at how good they were.  Having tried the recipe as written using blueberries, I would feel confident in changing up the fruit and using a different berry,  or in the fall, using sliced apples with brown sugar instead of granulated.  This is just what I love, a really good recipe that lets you try it different ways and never lets you down.  Whooo-Hoo!

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From my experience with making these bars, I have two suggestions:  use a little more than half the dough mixture for the bottom layer, the bars will cut better and the berries won’t leak through to the bottom.  Also, if your berries are a little tart, you may want to add an additional tablespoon of sugar to the berries.

IMG_7448

BLUEBERRY CRUMB BARS

Yield:  15 servings

Ingredients:

  • 3 cups all-purpose flour, or half white flour, and half whole wheat
  • 1  1/2 cups sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • a pinch of cinnamon
  • 1 cup shortening or butter
  • 1 egg
  • 3 teaspoons cornstarch
  • 4 cups fresh blueberries

Directions:

1.  Preheat oven to 375*F.  Grease a 13 x 9-inch pan.

2.  In a large bowl, whisk together the flour, 1 cup sugar, baking powder, salt and cinnamon.  Use a fork or pastry cutter to cut in the shortening (or butter).   Mix in the egg–dough will be crumbly.

Stir egg into dry ingredients.

Stir egg into dry ingredients.

Pat half of it into the bottom of the prepared pan.

3.  In another bowl, stir together the cornstarch and remaining 1/2 cup sugar.  Gently stir in the blueberries.  Sprinkle the berry mixture evenly over the crust.

Layer berries over bottom crust.

Layer berries over bottom crust.

Crumble the remaining dough over the berries.

Top with remaining crumbs.

Top with remaining crumbs.

4.  Bake for 40 – 45 minutes, till the top is lightly browned.  Cool completely before cutting into squares.

IMG_7449

 

SOURCE:   All recipes.com

 

Zucchini and Onion Gratin

Posted by deliciousonadollar in Side Dish, Vegetables and tagged with , , , , , , , ,
Zucchini and Onion Gratin

Zucchini and Onion Gratin

I know that later in the summer we will be so overwhelmed by the amount of zucchini that is available, we won’t know what to do with it all, but right now the thought of making a zucchini baked dish with some tender young zucchini, seemed like a good idea to go with my grilled chicken menu.  And later on when all those zucchini show up on my doorstep, I’ll be returning to this recipe again, and again.

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The use of the term gratin in food preparation means that an ingredient is topped with a browned crust that can be made from breadcrumbs, grated cheese, eggs or butter.  A gratin is usually prepared in a shallow dish, then baked or cooked under an overhead grill or broiler to form a golden crust on top and is traditionally served in its baking dish, a gratin dish.

This recipe pretty much meets that description.  Using just a few key additives to enhance the rather bland flavor of zucchini, it turns out to be wonderfully flavorful.  Pre-broiling the zucchini helps to get them browned, and sprinkling a small amount of Parmesan cheese on top further forms a browned crisp crust.  You can serve this dish hot, but it’s also great at room temperature.

ZUCCHINI AND ONION GRATIN

Yield:  serves 6    ( Note:  1 serving is about 1 cup and equals 92 calories and 7 gm carbs.)

Ingredients:IMG_7565

  • 2 tablespoons olive oil, divided
  • 1 large onion, quartered lengthwise and thinly sliced
  • 1 tablespoon tomato paste
  • 2 teaspoons grated lemon rind
  • 1 teaspoon fresh thyme leaves, or 1/2 teaspoon dried
  • 3/8 teaspoon kosher salt, divided
  • 1/4 teaspoon ground black pepper
  • 1  1/2 pounds zucchini, diagonally sliced into 1/4-inch thick pieces
  • 1 oz. Parmesan cheese, grated (about 1/4 cup)

Directions:

1.  Heat a large skillet over medium heat.  Add 1 tablespoon oil to pan, swirl to coat.  Add onion; cook 6 minutes, stirring occasionally.  Stir in tomato paste, cook 2 minutes.   Stir in lemon rind, thyme, 1/8 teaspoon salt and  pepper; cook 2 minutes, stirring occasionally.

Sauté onions and thyme, then add tomato paste and lemon rind.

Sauté onions, then add tomato paste, thyme and lemon rind.

2.  Preheat broiler to high.

3.  Arrange zucchini on a jelly-roll pan.  Drizzle with remaining 1 tablespoon oil; toss.  Broil 7 minutes or until lightly charred.  Sprinkle with remaining salt.

Lay zucchini slices out on a baking sheet for broiling.

Lay zucchini slices out on a baking sheet for broiling.

4.  Preheat oven to 375*F.

5.  Spread onion mixture in a 2-quart gratin dish.  Arrange zucchini mixture over onion mixture.  Sprinkle with cheese.  Cover and bake at 375*F. for 25 minutes.  Remove from oven.

Arrange in a baking dish and top with grated cheese.

Arrange in a baking dish and top with grated cheese.

6.  Uncover zucchini mixture; broil 1  1/2 minutes to lightly brown the top if needed.   Note:  I thought mine was adequately browned after baking, so I omitted this step–use your judgement if it’s needed.

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SOURCE:   Quick Vegetarian Pleasures

Grilled Chicken with Spicy B-Q Sauce

Posted by deliciousonadollar in Main Dish and tagged with , , , ,
Grilled Chicken with Spicy Rhubarb B-Q Sauce

Grilled Chicken with Spicy Rhubarb B-Q Sauce

It was Father’s Day and the grill was hot.  What else do we do but grill out when Father’s Day rolls around.  It was a perfect sunny day, one where you wanted to be outside.  But some things require preparation in the kitchen, so I started them early, allowing me to spend as much time outdoors as possible.  This was going to be a meal to knock-his-socks-off!  I had high expectations that it would turn out fabulous and I’m pleased to report that it was a home run.  It was so good that it will take more than one post to tell you all about it.

Let me start with the main attraction:  the barbecued chicken with a spicy rhubarb B-Q-sauce.  Barbecue sauce is hardly the place where you would expect to find rhubarb, and that’s partly what I love about this tangy-sweet sauce tinged with smoky heat.   Extra sauce can be refrigerated for up to a month.  I am planning on using it on some burgers and pork chops in the very near future.

This is how to make the BBQ sauce.  You can make it well in advance and stick it in the fridge for whenever it is you want to use it.

RHUBARB-BQ SAUCE

Yield:   Makes about 2 cupsIMG_7559

Ingredients:

  • 1 tablespoon butter
  • 1/2 cup finely chopped onion
  • 1 clove garlic, minced
  • 2  1/4 cups ( 1/2-inch) slices rhubarb
  • 1/2 cup water
  • 1/3 cup sugar
  • 1/4 cup ketchup
  • 2 tablespoons white vinegar
  • 1/2 teaspoon chipotle chile powder
  • 1 teaspoon Dijon mustard
  • 1/8 teaspoon salt

Directions:

1.  Melt butter in a large saucepan over medium heat.  Add onion and garlic; cook 5 minutes or until onion is tender, stirring occasionally.

Saute the onion in butter.

Saute the onion and garlic in butter.

Add rhubarb; cook 3 minutes or until rhubarb is translucent, stirring occasionally.

Add in the rhubarb.

Add in the rhubarb.

Add 1/2 cup water, sugar, ketchup, vinegar, chipotle, mustard and salt.  Bring to a boil.  Reduce heat; simmer 6 minutes or until rhubarb is tender.

Add all the other ingredients and simmer.

Add all the other ingredients and simmer.

2.  Place the rhubarb mixture in a blender container.  Remove the center piece of blender lid-to allow steam to escape–secure blender lid on blender.  Place a clean towel over opening in bender lid to avoid splatters.  Blend rhubarb mixture until smooth.

Once blended you will have about 2 cups of sauce.

Once blended you will have about 2 cups of sauce.

Pour into a bowl to cool.  Cover and refrigerate if not using immediately.

 

GRILLED CHICKEN WITH SPICY RHUBARB B-Q SAUCE

Yield:  Serves 4

Ingredients:

  • 1 tablespoon canola or olive oil
  • 8 bone-in chicken thighs, skinned (about 2 1/2 pounds)   I used leg quarters.
  • 1/4 teaspoon ground black pepper
  • 1/8 teaspoon salt
  • cooking spray
  • 1 cup Rhubarb-BQ Sauce

Directions:

1.  Preheat grill to high heat.

2.  Combine oil and chicken;  toss to coat.  Sprinkle chicken with pepper and salt.  Place chicken on grill rack coated with cooking spray, and grill 6 minutes or until well-marked.    Brush chicken on both sides with B-Q sauce.

Brush with sauce on both sides.

Brush with sauce on both sides.

Continue to cook, turning and brushing with sauce until glossy and browned, about 12 minutes more, or until tender.

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This chicken is ready for Prime Time!

This chicken is ready for Prime Time!

 

SOURCE:    Weeknight Grilling with the BBQ Queens

Broccoli Mac and Cheese with Bacon

Posted by deliciousonadollar in Carolyn's Originals, Main Dish, Quick Meals and tagged with , , , , , ,
Broccoli Mac and Cheese with Bacon

Broccoli Mac and Cheese with Bacon

Comfort Foods!  Just those two words bring to mind certain foods that we grew up with, or crave at one time or another.  Maybe you’ve had a bad day, and just want a familiar meal that you know you love.  Perhaps it’s mid-winter, freezing cold, and you want something to eat that feels like being wrapped up in a warm quilt.  Or you just broke up with your boyfriend, best friend, or had to have a pet “put to sleep”.  You want food that will make you feel better, if that’s possible.  Food that gives you comfort is naturally called “comfort food”.

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Well, here’s a question that I’ve been pondering;  do you crave comfort foods in hot weather?  Aren’t comfort foods warm foods that give you a “warm fuzzy”?  I can’t think of any cold foods that do that, and in hot weather don’t we usually want cold foods to cool us off, so where do comfort foods fit in?

That is the dilemma I faced last week.  The weekend had served up warm, sunny days in the mid to high 80’s.  It was hot, we ate salads!   Come Monday, the temperature is in the 60’s, and its raining, cold and damp outside.  Then I go for my dance lesson, where every move I make gets corrected, and I can’t seem to do anything right.  (That’s an exaggeration, but it felt that way).  And to top it all off, I forgot to take something out of the freezer for dinner.  Does this day qualify for a comfort meal?  I thought it did.

This recipe for a variation on Mac and Cheese is my solution to wanting, no needing, something comforting to eat, but little time to prepare it, so let’s call this “Quick Comfort Broccoli Mac and Cheese with Bacon”.  Even though the calendar tells us it’s late spring or early summer, this dish was perfect for my needs.  And Mr. D.  loved it too, saying it was fabulous, and “hit the spot”.

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Note:  included here is a trick I learned at one time:  a little bit of turmeric enhances the color, making you perceive the sauce as cheesier than it actually is.  It adds no additional flavor of its own, it’s only there for color, so if it’s not in your cupboard, just omit it and use a yellow cheddar cheese.

BROCCOLI MAC AND CHEESE WITH BACON

Yield:  Serves 4IMG_7492

Ingredients:

  • 6 ounces uncooked large or regular elbow macaroni
  • 3 cups prechopped broccoli florets
  • 3 bacon slices, coarsely chopped
  • 1 tablespoon minced garlic
  • 1/8 teaspoon ground turmeric (optional)
  • 1 cup 1 % low-fat milk
  • 1 jar Alfredo Sauce with cheese
  • 1 1/4 cups sharp cheddar cheese, shredded

Directions:

1.  Cook pasta according to package directions, adding a little salt to the water.  Add broccoli to pan during last 2 minutes of cooking.  Drain.

Add broccoli to end of pasta cooking time.

Add broccoli to end of pasta cooking time.

2.  While pasta cooks, place bacon in a large ovenproof skillet over medium-high heat;  cook 4 minutes or until browned, stirring occasionally.  Remove bacon from pan with a slotted spoon.  Reserve 1 1/2 teaspoons drippings in the pan.  Add chopped garlic and the turmeric, if using.  Cook 1 minute, stirring throughout.

3.  Combine the milk with the Alfredo sauce, stirring with a whisk to blend well. Add to skillet with garlic, and mix together.  Bring to a simmer, and add 3/4 cup shredded cheese.  Stir to melt and blend in the cheese, stir in half the bacon.  Taste sauce and add salt and pepper if needed.

Making the cheese sauce with Alfredo sauce.

Making the cheese sauce with Alfredo sauce.

4.  Add the drained pasta and broccoli,  toss to coat.  Sprinkle remaining 1/2 cup cheese and remaining bacon over the top.

Add macaroni and broccoli to cheese.

Add macaroni and broccoli to cheese sauce.

Preheat the broiler to high.   Broil 2 minutes or until cheese melts and just begins to brown.  If time allows,  this dish could be baked for about 30 minutes, or until the cheese is melted and the top a little browned.

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Broccoli Mac and Cheese served with a salad.

Broccoli Mac and Cheese served with a salad.

 

SOURCE:   a Carolyn’s Originals

 

 

Grapefruit Buttermilk Doughnuts with Candied Zest

Posted by deliciousonadollar in Breakfast, Desserts, Snacks and tagged with , , , ,
Graperfuit Buttermilk Doughnuts

Graperfuit Buttermilk Doughnuts

It was only after the fact that I learned that National Doughnut day had come and gone.  But that’s alright, I probably wouldn’t have paid any attention to it anyway.  I honestly never pay much attention to any of these so-called special days because there are so many of them, every single day it’s something, and often more than one something per day.

Who designates these special days anyhow?  No one has ever asked me what I think, or if I have a favorite food that I would like to honor with it’s own special day.  If anyone can get in on the act offering random suggestions for dedicated days, then I can do it too. Mine would be much more specific like— mulch the flower beds day, or skip work and go for a drive day, or lets’s get our nails done and then go out for lunch day, or put on some good music and dance day.  As you can see my days have a lot more to do in them than just eating one type of food… they’re more about movement and action and getting things done.  That’s the kind of gal I am.

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Anyway, having gotten that off my chest,  here’s a recipe for making doughnuts that are just the tiniest bit healthy because they are baked instead of fried.  I don’t know anyone who makes their own fried doughnuts, do you?  I think everybody and their mother hates deep frying foods, and that definitely includes me.   If the thought even crosses your mind, think of your thighs and reconsider!!   One impulsive act like frying doughnuts can undo weeks of careful eating, and hopefully weight loss, so get a grip on yourself.

Tiniest bit healthy baked doughnuts!!

Tiniest bit healthy baked doughnuts!!

Thank heavens these doughnuts require NO fryer.  They’re easy to make and they turn out light and cake-like. They require only one specialized pan; a doughnut pan that is generally inexpensive.  When I bought mine I thought I would never use it, but I’m finding myself using it more and more.  One little trick that I do with mine, is pour muffin batter in it and bake them.  You will get a shallow muffin, like muffin tops with a hole in the middle.  Think of it as a weight loss tactic; smaller muffin with a hole in the middle=less calories!   What you see in the above photo that looks like muffins is actually the remainder of the doughnut batter that I baked in a muffin pan.  I call them Douffins 🙂

Mr D. called these doughnuts “fabulous” and I have to agree with him.  I love the bits of tartness that the grapefruit zest adds to the flavor, and the grapefruit juice in the glaze keeps it all from becoming too sweet.  Making the candied zest is very easy to do, and now that I’ve done it, I would try it with other citrus fruits and use the candied zest as a garnish or topping on other baked goods.  Try this, it adds just the perfect touch.

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GRAPEFRUIT BUTTERMILK DOUGHNUTS WITH CANDIED ZEST

Yield:   1 dozen doughnuts  (I got 12 doughnuts plus 4 douffins)

Ingredients:

  • non-stick cooking sprayIMG_7533
  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 2 teaspoons baking powder
  • 1 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1 1/4 cups buttermilk
  • 1 large egg, lightly beaten
  • 2 tablespoons canola oil
  • 1 teaspoon vanilla extract
  • zest of 1 large grapefruit, plus 4 two-inch long strips grapefruit zest thinly sliced
  • 1 cup confectioners’ sugar
  • 3 tablespoons grapefruit juice

Directions:

1.  Coat 2  six-cavity doughnut pans with nonstick spray.  Preheat oven to 350*F.  Meanwhile in a large bowl, combine flour, 1 1/2 cups granulated sugar, baking powder, ginger, and salt, and mix well.

2.  In a small bowl, whisk buttermilk, egg, canola oil, vanilla, and zest of 1 grapefruit to combine.

Mix wet ingredients together.

Mix wet ingredients together.

Add wet ingredients to dry ingredients and stir.  Spoon batter into the prepared pans, filling each cavity a little more than three-quarters.

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3.  Bake for 25 – 30 minutes.  Let cool in pan for 5 minutes, then turn doughnuts out onto a wire rack to cool completely.

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4.  In a small bowl, whisk confectioners’ sugar and juice until smooth.  Set glaze aside.  In a small saucepan, combine zest strips, 3 tablespoons granulated sugar, and 3 tablespoons water, and bring to a boil.  Reduce heat to low and simmer mixture until sugar dissolves, about 5 minutes.   Drain, and discard the liquid.  Immediately toss the zest strips in the remaining sugar until coated.  Transfer to a cutting board and chop.

After cooking, coat zest strips in sugar.

After cooking, coat zest strips in sugar.

 

Chopped sugared zest into small pieces.

Chop sugared zest into small pieces.

5.  For each doughnut, carefully dip the top in the glaze, then set on a wire rack, glaze side up, so excess drips off.  Sprinkle immediately with chopped zest.

 

Dip tops into glaze, sprinkle with zest.

Dip tops into glaze, sprinkle with zest.

 

These are unbelievably good.

These are unbelievably good.

 

SOURCE:   Country Living Magazine

 

 

 

 

 

 

 

Chocolate Chip Coconut Mounds

Posted by deliciousonadollar in Bars and Cookies, Cookies and tagged with , , , , , , ,
Chocolate Chip Coconut Mounds

Chocolate Chip Coconut Mounds

A bake sale table is always an inviting sight. All those assorted cakes, cookies, pies, breads and bars just begging to be taken home. Everything looks so good they practically sell themselves.

Bake sale items, by definition, are lovingly homemade in the same way as baked goods auctioned off at church suppers, or judged at country fairs.  They are the real deal, no fillers, no ingredients to prolong shelf life, or strange chemicals you can’t pronounce.

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The recipe I have for you today is a bake sale favorite that contains chocolate chips, flaked coconut, and chopped walnuts.  Probably  the chocolate chips alone would be enough to entice most people, but add in the coconut and nuts, and they become chock full of true blue flavor and goodness.IMG_7483

I made these recently to bring to an end of the year picnic event.  They disappeared “quick as a wink”.  Give these chunky cookies a try for your family or the next time you’re asked to bake for a bake sale.  They are really good!!

CHOCOLATE CHIP COCONUT MOUNDS

Yield:  About 2  1/2  dozen cookies

Ingredients:IMG_7472

  • 1  1/4 cups all-purpose flour
  • 5 tablespoons cake flour
  • 1/4 teaspoon baking soda
  • 1/8 teaspoon cream of tartar
  • 1/2 teaspoon salt
  • 10 tablespoons ( 1 stick plus 2 Tablespoons) unsalted butter, softened
  • 1/2 cup plus 2 Tablespoons light brown sugar
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1  1/2 teaspoons hot water
  • 2  1/2 teaspoons vanilla extract
  • 1 cup (lightly packed) sweetened flaked coconut
  • 1 1/2 cups semisweet chocolate chips
  • 1 cup coarsely chopped walnuts

Directions:

1.  In a medium bowl, whisk together the all-purpose flour, cake flour, baking soda, cream of tartar and salt.

2.  In the large bowl of an electric mixer, cream the butter for 2 – 3 minutes on low speed.  Add the light brown sugar and beat for 30 seconds on moderate speed; add the granulated sugar and beat for 30 seconds longer.  Beat in the egg.  Blend in the hot water and vanilla extract.

3.  Add the flour in thirds, mixing well after each addition.  Remove the bowl from the beater, and stir in the coconut, chips and nuts.

Stir in chips, coconut and nuts.

Stir in chips, coconut and nuts.

Chill the dough, covered with plastic wrap, for 30 minutes.  Can leave longer if necessary, up to 48 hours.  No need to bring to room temperature prior to baking.

4.  In advance of baking, preheat the oven to 350*F.  Line 3 baking sheets with parchment paper.  Drop dough in mounds of approximately 2 tablespoon size, leaving 1  1/2 inches  between cookies.  A cookie scoop helps to form uniformly sized cookies.

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5.  Bake the cookies for 12 – 14 minutes, or until just set and light golden here and there around the edges and golden in spots on top.  Let the cookies cool on the sheets for 10 minutes, then transfer them to cooling racks, using a wide spatula.  Store the cookies in an airtight container, or pack in food-safe containers or bags for sale.

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A little chewy, a little crunchy, totally good!

A little chewy, a little crunchy, totally good!

 

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SOURCE:  A Country Baking Treasury by Lisa Yockelson, via Chocolatier Magazine