Greek-Style Chicken Breasts

Posted by deliciousonadollar in Main Dish, Quick Meals, Side Dish, Vegetables and tagged with boneless chicken breasts, chicken breasts, feta cheese, kalamata olives, outdoor grilling, quick meal, recipe, tomato, Yukon Gold potatoes May 26, 2014

Greek-Style Chicken Breasts

Do you like to buy olives from the olive bar in the supermarket? I love them, and frequently buy an assortment to have on hand. I like to include olives in a mixed green salad, or add them to the salads I prepare for our lunches. As luck would have it, I had just returned from my grocery shopping on the very day that I came across this recipe for Greek-Style Chicken that called for kalamata olives. With the olives on hand I knew I had everything necessary to prepare this fantastic entree.

Grilled Chicken goes Greek!

Besides being very tasty, this meal can be prepared in just about 30 minutes. The recipe as it was printed contained a recipe for herbed potatoes, and when I cooked the chicken, I prepared the herbed potatoes as well. So I’m including them here for you also. This meal goes together so easily and is really good. I would not hesitate to serve this to guests, who would think you spent longer on its preparation than you actually did. Many of you may be grilling now that summer has officially arrived, and the chicken would be lovely cooked out on the grill, then topped with the onion-tomato-olive mixture.

GREEK-STYLE CHICKEN BREASTS

Yield: Serves 4

Ingredients:

4 (6-ounce) skinless, boneless chicken breast halves
1/4 tsp. kosher salt
1/4 tsp. black pepper
1 1/2 Tbsp. olive oil
1 3/4 cups vertically sliced onion
1 Tbsp. minced garlic
12 – 14 pitted kalamata olives, chopped
1 medium tomato, halved and sliced
1/4 cup chopped fresh parsley
2 tsp. chopped fresh oregano (or 3/4 tsp. dried)
2 tsp. fresh lemon juice
1 ounce feta cheese, crumbled (about 1/4 cup)

Tomatoes and olives ready for the pan.

Directions:

1. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Sprinkle chicken with salt and pepper. Add chicken to pan; cook 6 minutes on each side or until done.

Grilling the chicken

2. Heat a large skillet per medium-high heat. Add oil to pan; swirl to coat. Add onion and garlic, sauté 4 minutes.

Add olives and tomatoes; cook 3 minutes or until tomato begins to break down, stirring occasionally.

This smells fantastic!!

Remove pan from heat; stir in parsley, oregano and lemon juice. Top chicken with tomato and olive mixture; sprinkle feta evenly over chicken.

Spoon sauce over chicken and sprinkle with feta cheese.

HERBED POTATOES

Place 1 1/4 pounds baby gold potatoes – or medium yukon gold potatoes, quartered – in a large saucepan. Cover with water and cook 14 minutes or until potatoes are tender; drain.

Combine 1 tablespoon melted butter, 1 tablespoon white wine vinegar, 2 teaspoons extra-virgin olive oil, 2 teaspoons chopped fresh oregano leaves, 1/2 teaspoon ground black pepper, and 1/4 teaspoon kosher salt in a large bowl, storing with a whisk. Add potatoes and toss to coat. Garnish with parsley or oregano leaves, if desired.

If you have extra time you can roast rather than boil the potatoes. Toss them in the vinaigrette mixture, and bake at 400*F for 30 minutes, stirring after 20 minutes. This is what I did to get the version you see below.

Oven Roasted Potatoes

SOURCE: Cooking Light

Lemon Tarts

Posted by deliciousonadollar in Bars and Cookies and tagged with cookies, dessert, finger-foods, lemon, recipe, sugar cookie tarts May 23, 2014

Lemon Tarts

Sometimes being put on the spot with only a short amount of time does wonders for the imagination. With very little time to plan and pull this off in grand style, I was asked to provide a dessert; a “small finger-food” type that would not require a fork to eat it. As most of you know by now, I would not be one to turn up with a pan of brownies cut into small squares. I needed to come up with something with a little more pizzazz!!

So, an idea clicked into my head based on a picture I had seen of lemon-filled cookies. I expanded on that concept and turned what would have been the cookie into a small tart, by pressing the dough into mini muffin pan/cups. Once baked, but still warm, I made a depression in the center of each one with a cork, then I filled it with lemon curd. For this recipe I made a sugar cookie dough because I thought the sweetness of sugar cookie would be a nice contrast to the tart lemon curd. As a time saver you could use a roll of refrigerated sugar cookie dough sliced and pressed into the mini-muffin pans to make the tart. Lemon curd is available at the supermarket in the area where jams and jelly are displayed, or of course, you could make your own, but this is intended as a quick recipe….let’s not do extra work here.

These are as yummy as they look.

For a quickie dessert recipe, it got lots of compliments. For the presentation, I dusted the whole tray of lemon tarts with confectioners’ sugar and topped each one with a small wedge of citrus-flavored jellied fruit slice candy. When Mr. D. saw these going out the door with me, he said, “did you save any for us?’ Unfortunately I didn’t, so I really hoped I would be able to bring one or two home for him to sample. (P.S. I rescued four. You know—just to keep him happy.)

LEMON TARTS

Yield: Makes 36

Ingredients:

Simple Sugar Cookies:

1 cup butter, softened
1 1/4 cups confectioners’ sugar
1 egg
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1/8 teaspoon salt

Filling:

1 ( 10-ounce) jar lemon curd

1. In a large mixing bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, baking powder and salt; gradually add to the creamed mixture. Shape into 2 rolls, wrap each in plastic wrap. Refrigerate for at least an hour or until firm.

2. Preheat oven to 350*F. Lightly grease each cup of the mini-muffin pans. (Need 3 mini-muffin pans)

3. Unwrap dough; slice into 36 slices. Place each slice into a mini-muffin cup. Using your fingers press the dough up the sides of the pan to form a “cup”.

Form dough into “cups” with your fingers.

4. Bake at 350*F. for 8 – 10 minutes.

5. While the tarts are still warm, use a cork or small spoon to make a depression in the top of each one. Do not go all the way to the bottom. When the tarts have cooled, remove from the pans, and fill the depressions with lemon curd.

Make perfect depressions with a cork.

These will keep at room temperature for 2-3 days.

6. To serve, dust the tops with a light coat of confectioners’ sugar, and decorate as desired.

SOURCE: Carolyn’s Originals, cookie recipe from Taste of Home

Avocado-Mango Salsa (with roasted corn chips)

Posted by deliciousonadollar in Appetizers, Snacks and tagged with appetizers, avocado, corn chips, mango, recipe, salsa, snacks, vegan, vegetarian May 22, 2014

Avocado-Mango Salsa with roast corn chips.

Sometimes you just gotta have a snack! And if that snack is good for you, you’ll have waaay less guilt while you munch away. So is anything better to snack on than salsa and chips? Not in my house there isn’t.

Munch away on this!!

I think most people know how good avocados are for us. Each serving of this snack provides more than half the daily requirement of potassium and is also a good source of fiber and monounsaturated fat. A serving of 3 tablespoons of salsa and 6 chips is only 92 calories. Use your own judgement in deciding if you can have more than 1 serving????? It is so good I think you will want to have more.

Whoever had the idea to combine these ingredients was really on to something: creamy avocado, sweet mango, spicy cilantro, and tangy lime. They just belong together. Add in the crispiness of corn tortillas sprinkled with a little salt. WOW! Mr. D. says it’s the best salsa he’s ever had. He’s become bored with the usual red salsa(s) that are tangy and spicy. This makes a nice change from all that and it might even be considered “addicting”.

If you would love to have a bowl of this yumminess pop up in front of you right now, you are not alone. But hang on for a bit, because it only takes a few minutes to make it. Part of the enjoyment of this salsa is the chunkiness of the avocado and mango, so don’t mash them. Once mixed, let the mixture stand for 10 minutes to allow flavors to blend. We loved the home-made chips too. They are very crisp and have just a tad of salt sprinkled on them. A tiny bit more salt in the salsa is all that’s needed to bring this whole taste experience together in a big way.

AVOCADO-MANGO SALSA with ROASTED CORN CHIPS

Yield: about 12 servings (serving size is 3 tablespoons salsa and 6 chips)

The colors of the ingredients make it appetizing.

Ingredients:

12 (6-inch) corn tortillas, each cut into 6 wedges
cooking spray
1/4 teaspoon kosher salt, divided
1 1/4 cups chopped peeled avocado
1 cup chopped peeled mango (the golden mango is an Ataulfo mango)
1 tablespoon finely chopped cilantro
4 teaspoons fresh lime juice
cilantro sprigs, for garnish, optional

Directions:

1. Preheat oven to 425*F.

2. Arrange tortillas wedges in a single layer on baking sheets coated with cooking spray. Coat wedges with cooking spray. Sprinkle 1/8 teaspoon salt evenly over the wedges. Bake at 425* for 8 minutes or until crisp.

Cut each tortilla into 6 wedges.

Spread out on a baking sheet and spray with cooking spray,

They become crispy and golden.

3. Combine remaining 1/8 teaspoon salt, avocado, mango, chopped cilantro, and juice, tossing gently. Garnish with cilantro sprigs, if desired. Let stand 10 minutes. Serve with chips.

SOURCE: Cooking Light

Vietnamese Tilapia with Turmeric and Dill

Posted by deliciousonadollar in Main Dish and tagged with dill, Fish, onions, recipe, seafood, tilapia, turmeric May 21, 2014

Vietnamese Tilapia with
Turmeric and Dill

Tilapia is one of the most consumed fish species in the U.S. It has become one of our favorites, and I cook it frequently. Turns out tilapia has a lot going for it. It’s pretty inexpensive, especially if purchased in quantity (like 2 pounds or more), as filets that are individually flash frozen and vacuum sealed. I like that I can remove just the quantity I need for a specific recipe.

Sustainably farmed versions are easy to find, an important consideration, since so many wild fish species are threatened around the world. Flavor-wise, tilapia has a very mild, white, flaky flesh that, I think, is a virtue. It’s a great starter fish for kids or anyone who thinks that all seafood is too “fishy”. Cooks can take advantage of its neutral flavor by using it as a base for many flavor approaches, ranging anywhere from South American, to Mediterranean to Southeast Asian.

Tilapia is a lean, low-calorie source of protein that’s low in saturated fat, so it’s a good choice for healthy eating. Although it’s not an omega-3 powerhouse like salmon, a 3-ounce portion of cooked tilapia still has 10% of your daily omega-3 needs.

This mild white fish holds up well to sautéing, breading, steaming, or whatever you can think to do with it. It won’t fall apart on you in the pan. It is one of the easiest, most versatile fish to cook with and it can stand whatever heat your kitchen can dish out!

If you have never cooked with tilapia this recipe will introduce you in a big way; the fish loves flavor and color. A killer marinade of shallots, fish sauce, toasted sesame oil, garlic and turmeric penetrates the fish and gives it a beautiful golden color. When you sear the fish in a hot-hot pan (cast iron is best) it gets fantastically browned. This was a new way to prepare it for me and one that I won’t forget. We loved the Southeast Asian flavors. Serve it with rice and a green vegetable for an unforgettable meal.

An unforgettable meal.

VIETNAMESE TILAPIA WITH TURMERIC AND DILL

Yield: Serves 4

Ingredients:

Southeast Asian seasonings provide big flavor.

1/4 cup sliced shallots
1 tablespoon chopped fresh dill
1 tablespoon minced garlic
1 tablespoon grated peeled fresh ginger
2 tablespoons fish sauce
1 tablespoon dark sesame oil
1 teaspoon ground turmeric
1/2 teaspoon freshly ground black pepper
4 (6-ounce) tilapia fillets,
2 tablespoons peanut oil
cooking spray
4 cups vertically sliced sweet onion
1/2 cup torn fresh dill, divided (In the absence of fresh dill, I used dry in small amounts)
4 green onions, cut into (2-inch) pieces
1 tablespoon lower-sodium soy sauce
2 teaspoons sugar
1/4 cup unsalted, dry-toasted peanuts, crushed ( I omitted these.)
lemon wedges, for serving

Directions:

1. Combine first 8 ingredients in a large bowl, stirring with a whisk to combine well. Add fish; toss to coat. Cover and chill for 2 hours.

Turmeric gives it a golden color.

Marinate fish in the mixture.

2. Remove fish from marinade; discard marinade and solids. Combine fish and peanut oil in a bowl, tossing to coat.

Remove from marinade and coat with peanut oil.

3. Heat a large heavy skillet over high heat. Coat pan with cooking spray. Add onion, 1/4 cup dill, and green onions; stir fry 1 minute.

Stir frying the onions and green onions.

Stir frying the onions, green onions and dill.

Arrange onion mixture on a platter.

Arrange onion mixture on a platter. Smells wonderful!

Return pan to high heat. Add the fish fillets to pan; cook 3 minutes. Turn fish over; cook 1 minute or until fish flakes easily when tested with a fork. Place fish on the platter over the onion mixture. Sprinkle with remaining dill and peanuts. Serve with lemon wedges.

Arrange fish fillets over onions and serve.

SOURCE: Cooking Light

Coconut Lime Scones

Posted by deliciousonadollar in Muffins & Scones and tagged with breakfast, brunch, citrus, coconut, dessert, lime, recipe, scones, vegetarian May 20, 2014

Coconut Lime Scones

By now it’s no secret how much I like coconut, and I have been having a craving that just won’t quit. Just when I think I’ve reached the end of my coconut obsession, another recipe pops up, I start to salivate, and then you know what happens….I bake!

I’m head over heels for coconut and seem to have gone bonkers for it. I just hope you are not bored by the number of recipes I’ve posted that contain coconut, because here is another one. These scones contain a match-up of coconut with lime and they are incredibly good. Their texture is not quite as crumbly as some scones, leaning more toward cake-like, but served warm from the oven, plain or with raspberry jam they are perfect. You can also serve them for dessert with fresh strawberries or coconut sorbet for a special treat. My idea for dressing them up was to make a glaze from confectioners’ sugar and lime juice . I hope you enjoy these scones.

You will note that the recipe calls for heavy cream in the dough and for brushing the tops. I thought that with the butter they contain, more fat from the cream was not needed, so I substituted buttermilk and still got a very tender scone. Since these are made primarily in the food processor, you must be careful not to over-process the dough or the scones will not be tender. If the dough seems wet, that’s OK, work in extra flour by kneading lightly on a floured surface.

Ingredients:

2 1/2 cups all purpose flour
1/2 cup sugar
1 1/2 cups unsweetened coconut
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
8 tablespoons (1 stick) cold butter, cut into chunks
zest of 2 limes
1/4 cup freshly squeezed lime juice
1/2 cup whipping cream (or buttermilk)
1 egg
1 – 2 tablespoons cream for brushing tops

For the glaze:

1 cup powdered sugar
2 tablespoons lime juice

Directions:

Preheat the oven to 425*F. and prepare a baking sheet by lining with parchment paper or silicon mat.

In the bowl of a food processor, combine the flour, sugar, coconut, baking powder, baking soda and salt. Pulse it together just to mix. Add the cold butter and pulse until the butter has been cut into the floor and you have a coarse crumb. Add the lime juice and about 2/3’s of the zest and pulse.

In a small bowl or measuring cup, whisk together the 1/2 cup cream (or buttermilk) and egg. Add it to the mixture and pulse until you have a dough that comes together but is still crumbly and wet.

Turn the dough out onto a well floured surface, and using the extra flour, work it into the dough and pat the dough into a round disc. Using a floured knife cut into 8 wedges.

Brush tops of the scones with the 1-2 tablespoons cream (or buttermilk). Bake for 10 minutes until slightly golden around the edges. Let the scones cool for a few minutes and firm up before removing them from the pan. While they are cooling, make the glaze.

In a small bowl, combine the powdered sugar and lime juice Whisk together to get a thin glaze. Drizzle over the tops of the warm scones and sprinkle with remaining zest.

SOURCE: adapted from a recipe by Heathercristo. com

Egg-Drop Noodle Soup

Posted by deliciousonadollar in Soups and tagged with chicken broth, egg drop, food, healthy, ramen noodles, recipe, soup May 19, 2014

Egg-Drop Noodle Soup

Oodles of noodles is what’s in this soup. And vegetables, asian seasonings, and eggs all swirled together in a chicken broth. A light meal to be sure, one to have on hand for when you’re not starving, just feeling a little peckish, and need something to stimulate your taste buds. This is what I would want if I had been sick, and was just getting my appetite back.

With healthy ingredients going into it, you’re bound to feel healthy after eating it. Rich chicken broth, green onions, ginger, garlic, carrots, noodles and eggs. Sounds like a prescription to me, but certainly not a bitter pill to swallow. Think of it as a dressed up chicken soup.

This recipe makes a large quantity of soup, but it keeps well refrigerated. I’m not sure about freezing it–I think the already cooked noodles might get mushy, but have not tried it.

EGG-DROP NOODLE SOUP

Yield: Makes 8 – 10 servings

Ingredients:

8 cups chicken stock or broth
Healthy ingredients, so good for you.
1 teaspoon lower-sodium soy sauce
1 teaspoon sesame oil
1 (2-inch) piece fresh ginger, peeled and smashed
3 cloves garlic, peeled and smashed
3 medium carrots, peeled and sliced
3 green onions, white and green parts, sliced
2 packages ramen noodle soup, flavor packets discarded
3 eggs, slightly beaten
salt and pepper to taste
2 teaspoons cornstarch
2 teaspoons water, or use 2 teaspoon saved chicken broth

Directions:

1. In a large saucepan or soup kettle, combine the chicken broth, soy sauce and sesame oil. Bring to a boil.

2. Add the piece of ginger, garlic cloves, carrots, and all of the green onions, except for 2 tablespoons green parts–save these for garnish. Return to a boil and simmer for about 10 minutes, until carrots are tender. With a slotted spoon, remove the ginger and garlic and discard.

3. Mix together the cornstarch and water to dissolve the cornstarch. Pour into boiling broth and stir to combine. Add the noodles (minus the flavor packets), and continue to cook for about 3 minutes.

4. In a small bowl, whisk the eggs together with a little salt and pepper to taste. While gently stirring the soup, pour in the egg mixture and stir to swirl and cook the eggs. Remove from heat and serve with reserved green onions as garnish.

Served with a sandwich, this makes a light meal.

SOURCE: adapted from Allrecipes.com

Garlicy Baked Potato Slices

Posted by deliciousonadollar in Carolyn's Originals, Side Dish, Vegetables and tagged with baked, garlic, herbs, potatoes, recipe, side dish, vegan, vegetarian May 16, 2014

Garlicy Baked Potato Slices

Of all the ways that I have fixed potatoes, I think one of my favorites is baked, crispy, well-seasoned slices. Sliced potatoes are easier to prepare than, say, cutting french fries. I just slice them up, drizzle with a little olive oil and seasonings, bake, and they turn out great. The thinner you slice them, the crispier they get. Sort of like hot potato chips.

I made the batch you see here to go with oven baked fish, but they are the prefect side dish with so many things from burgers to steak, and anything in between.

You really don’t need a recipe for these, but I wrote down some basic guidelines if you care to make them…..

GARLICY BAKED POTATO SLICES

Yield: Makes 2 – 4 servings I plan on 1 potato/person

Ingredients:

2 – 4 whole potatoes, peeled (Russets are preferred)
olive oil, about 1 Tablespoon/potato
salt and pepper
1 – 2 cloves finely chopped garlic
mixed herbs such as Italian Blend or Fine Herbs

Directions:

1. Preheat oven to 400*F. Lightly spray a shallow baking sheet with sides.

2. Slice potatoes into desired thickness. Remember, thinner is crispier. Cut them with a knife or use a mandoline for uniform slices.

3. Rinse potatoes with water to remove starch. Pat dry with paper towels.

4. In a large bowl, mix together the olive oil, salt and pepper, garlic, and seasonings of choice. Add potato slices and stir or toss until all are evenly coated.

5. Spread potato slices on prepared baking sheet. Place in oven to bake, turning every 15 minutes until golden brown. The total time will depend on how many potatoes you are cooking. I made 2 potatoes and it took about 30 minutes for them to be done.

Serve while hot with a dipping sauce of your choice. We like ranch dressing or Thousand Island dressing.

It’s unlikely that when you serve these, there will be any left over, but IF there are, we like them rewarmed in a skillet with an egg broken over them. Serve with bacon for breakfast.

Garlicy Baked Potato Slices

SOURCE: Carolyn’s Originals

Fiesta Cookies

Posted by deliciousonadollar in Bars and Cookies and tagged with cake batter cookies, dessert, easy, ice cream sandwiches, Quick, recipe, sprinkles May 15, 2014

Fiesta Cookies

Which do you like better, cookies or cake? That’s a tough one, I know. But what if you could have both at the same time? Sound too good to be true? The recipe I have for you today is super simple to make from cake batter, yes, cake batter cookies. So if you make these cookies, you’ll never have to choose again.

It all starts with a box of cake mix. Add a few additional ingredients that you most likely already have, toss in some sprinkles for a “funfetti effect”, bake for a mere 10-12 minutes and there they are. I decided to call these “fiesta cookies” because they are colorful and look as if they’re ready for a party. There’s only one thing that could make them better: eat them with ice cream. After I baked mine and saw how large and round they got, I thought they would work perfectly for ice cream sandwiches. See if you don’t agree.

These make yummy ice cream sandwiches.

FIESTA COOKIES

Yield: about 24 cookies

Ingredients:

1 box vanilla cake mix
1 teaspoon baking powder
1 1/4 cup sprinkles
1/2 cup vegetable or canola oil
2 eggs + 1 yolk
1/2 teaspoon vanilla

Directions:

1. Preheat the oven to 350*F. Line two baking sheets with parchment paper.

2. In a large bowl, whisk the cake mix with the baking powder and sprinkles to combine (be sure to break up any lumps).

3. In a small bowl or measuring cup, whisk the oil with the eggs, egg yolk and vanilla to combine.

Add the oil mixture to the bowl of dry ingredients and mix until fully incorporated.

4. Scoop out the cookie dough using a cookie scoop measuring about 2 tablespoons, and place mounds of dough onto the prepared baking sheets leaving at least 3/4-inch between each cookie to allow for spreading.

5. Bake until surface is crackly and the cookies are slightly golden around the edges, 10 – 12 minutes. Cool before serving.

These cookies are perfect for ice cream sandwiches. Just scoop some slightly softened ice cream into the center of one cookie and top with another. Freeze the sandwiches after you’ve assembled them, just until they firm up. OOOOOH, so good!

SOURCE: PureWow

Baked Gnocchi with Chicken

Posted by deliciousonadollar in Main Dish, Quick Meals and tagged with baked casserole, food, gnocchi, quick meal, recipe, rotisserie chicken, spinach May 14, 2014

Baked Gnocchi with Chicken

Rotisserie chickens are so useful when you want to cook a dish requiring cooked chicken. Whenever I buy a rotisserie chicken we always have the first meal from it as you would any roast chicken with appropriate side dishes and/or salad. But the amount of cooked chicken that is left is a sizable quantity–I can usually get two more meals from it. (Remember there are just two of us here.) So that gives me plenty of opportunity to search out recipes that use cooked chicken in them.

Besides making good use of the rotisserie chicken, this recipe also includes gnocchi, those little Italian potato dumplings that I’ve already introduced you to here. It also includes fresh baby spinach and mushrooms in a very light cream sauce. The casserole is baked and then briefly run under the broiler, so the Parmesan cheese on top gets browned and crusty. As you can see by what’s left, we loved it!

BAKED GNOCCHI AND CHICKEN

Yield: Makes 4 servings

Chicken, gnocchi, spinach and mushrooms in a light cream sauce with cheese.

Ingredients:

1 tablespoon extra-virgin olive oil
8 ounces white mushrooms, sliced
Kosher salt and black pepper
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 1/2 cups whole milk ( I used 2% milk. The added fat in the milk helps to thicken the sauce.)
1 cup low-sodium chicken broth
1/4 teaspoon ground nutmeg
1/2 rotisserie chicken, skin removed, meat cut into small pieces (about 2 cups)
1 (16-oz) package potato gnocchi
1 1/2 cups loosely packed baby spinach
1/4 cup grated parmesan cheese (about 1 ounce)

Directions:

1. Position an oven rack in the upper third of the oven and preheat to 425*F.

2. Heat the olive oil in a deep ovenproof skillet over medium-high heat. Add the mushrooms, season with salt and pepper and cook, stirring occasionally, until lightly browned, about 4 minutes. Transfer to a plate, and reuse the skillet.

Browning the mushrooms.

3. Melt the butter in the skillet over low heat; add the flour and cook, whisking, 3 minutes. Whisk in the milk and chicken broth until smooth; simmer, whisking constantly, until slightly thickened, about 5 minutes. Whisk in 1/2 teaspoon salt and the nutmeg.

Making the sauce .

4. Add the chicken, mushrooms, gnocchi and spinach to the sauce and stir until coated and the spinach wilts.

Add chicken and gnocchi.

Stir in the spinach.

Sprinkle with the parmesan, transfer the skillet to the oven and bake until bubbling, about 20 minutes. Turn on the broiler; broil until lightly browned on top, about 3 more minutes.

The cheese topping gets browned and crispy,

Make a salad to go with it and you’ve got a meal.

SOURCE: Food Network Magazine

My Non-Cake Birthday Cake

Posted by deliciousonadollar in Bread, Rolls, Breakfast and tagged with breakfast, bunch, cinnamon, cinnamon rolls, non-yeast dough, recipe May 12, 2014

My non-cake Birthday Cake

Do you love cinnamon rolls, but don’t like to work with yeast dough? I hear this from of lots of my women friends. They love that yeasty flavor and texture of baked breads and sweet rolls, cinnamon buns included, but don’t have the time or knack for working with yeast dough. Well here’s good news…..

These are cinnamon rolls made from dough without yeast! In the food processor, no less. So ease of preparation can’t be beat, and the resulting tender sweet, cinnamon rolls are luscious indeed. The inclusion of cottage cheese and non-fat yogurt, plus a small amount of butter guarantees a tender dough.

The back story here is that my birthday occurred this past weekend, as it does every year right around Mother’s Day, and having no-one around to bake a cake for me, I made one for myself. Only it wasn’t really a cake. It was these sweet rolls. When they are turned out of the baking pan onto a serving dish, they look like a single layer cake. Frosted with a maple flavor glaze, they are great for breakfast, but we sampled them while still warm from the oven, and had a tiny birthday party just for me. Ha!

(NON-YEAST) CINNAMON ROLLS

Yield: Makes 12 rolls

Ingredients:

Dough:

3/4 cup small curd cottage cheese
1/3 cup non-fat plain yogurt
1/4 cup sugar
1/4 cup butter, melted
1 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt (if using salted butter, use 1/4 tsp. salt)

Filling:

2 Tablespoons butter, melted
1 cup chopped pecans or other nuts
2/3 cup brown sugar, packed
1 1/2 teaspoon cinnamon

Glaze:

2/3 cups confectioners’ sugar
3 Tablespoons maple syrup
1 teaspoon vanilla extract

Directions:

1. In the bowl of a food processor, combine the first 5 ingredients. Process briefly until smooth. In a separate bowl whisk together the dry ingredients (flour through salt). Add the flour mixture to the processor bowl. Cover and pulse to form a soft dough.

Easy so far, right?

2. Turn the dough out onto a floured surface and knead 4 to 5 times. It comes together and feels just right. Now with a rolling pin, roll out to a 15″ x 12″ rectangle.

Brush the dough with the 2 Tablespoons of melted butter to within 1/2-inch of edges. Sprinkle the cinnamon sugar mixture all over the butter.

3. Preheat oven to 400*F. Lightly spray or grease a 9-inch round baking pan.

4. Starting from the long side, roll up the dough like a jelly roll, keeping it as tight and even as possible. Pinch edges to seal. Cut dough into 1 1/4-inch slices.

Lay the slices cut-side down in the prepared pan.

5. Bake at 400*F. for 20 – 25 minutes. Test for doneness with a toothpick. Remove from oven and cool for about 5 minutes in the pan, then invert onto a serving plate.

6. Make the glaze and drizzle over the rolls. Don’t they look fantastic? I dare you not to eat one right now!

Yummy cinnamon rolls, still warm from the oven.

SOURCE: TASTE OF HOME

Delicious on a Dollar

Devoted to the preparation of healthy & economical foods that taste fabulous!

Tag Archives: recipe

Greek-Style Chicken Breasts

Avocado-Mango Salsa (with roasted corn chips)

Vietnamese Tilapia with Turmeric and Dill

Coconut Lime Scones

Egg-Drop Noodle Soup

Garlicy Baked Potato Slices

Fiesta Cookies

Baked Gnocchi with Chicken

My Non-Cake Birthday Cake

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