Tag Archives: recipe

Limoncello Glazed Ricotta Drops

Posted by deliciousonadollar in Bars and Cookies, Holiday and tagged with , , , , , , ,

The baking marathon has begun!!. This week my oven is going into overdrive, and I’ll be all about holiday baking. These cookies are the first ones I’ve made, and the reason I chose them is because they make use of the limoncello I also just made.  What a coincidence that I should find this recipe, and I think it’s a super-good one.

Limoncello-Glazed Ricotta Drops

Limoncello-Glazed Ricotta Drops

The cookies are light and cake-like with a definite lemon flavor, and the glaze is made with limoncello so that carries the lemon flavor throughout the cookie.  I tasted one and found it hard to stop at just one.  The ricotta cheese is not detectable in the cookie, but contributes to the tender soft texture.  These would be delightful served at any time of year, but I like to add some yellow color to my plate of Christmas cookies, so these worked in very nicely, since I decorated them with yellow sugar and yellow sprinkles.

Yellow decoration suggests the lemon flavor.

Yellow decoration suggests the lemon flavor.

LIMONCELLO-GLAZED RICOTTA DROPS

YIELD:   Makes about 36 -40 cookies

Ingredients:

  • 2 cups flour

    My own Limoncello, lemon extract and lemon zest give the cookies a definite lemon flavor.

    My own Limoncello, lemon extract and lemon zest give the cookies a definite lemon flavor.

  • 2  1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 1/2 cup butter ( 1 stick), softened
  • 1 cup sugar
  • 1 egg
  • 1 cup ricotta cheese
  • 1/2 tsp. vanilla extract
  • 1/2 tsp. lemon extract
  • 1 Tbsp. limoncello liqueur
  • 1 tsp. lemon zest

Glaze ingredients:

  • 3/4 cup confectioners’ sugar
  • 2 Tbsp. limoncello
  • grated lemon zest (optional for garnish)

Directions:

1.   In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.

2.  In the bowl of an electric mixer, place butter and sugar.  Blend on medium speed to cream.  Add egg and continue beating.  Add vanilla, lemon extract, limoncello, and lemon zest.  Add ricotta cheese and blend well.

3.  Gradually add the dry ingredients and mix on low speed to incorporate.

4.  Spoon dough into a smaller bowl and refrigerate for 30 – 45 minutes for easier handling.

5.  Preheat oven to 350*F.  Line baking sheets with parchment paper or spray with non-stick spray.

6.  Drop dough by Tablespoons onto prepared baking sheets.  Bake for 12 – 13 minutes.  Edges should be light brown and bottoms evenly browned.  Cool on pans for about 5 minutes, then transfer to wire cooking racks to cool completely before glazing.

7.  Make glaze by mixing together the sugar and limoncello.  Stir till smooth, adding a drop or two of water to reach glazing consistency.  Spread lightly on cooled cookies and sprinkle with lemon zest to garnish, or sprinkle with decorative sugar.

Glaze and decorate cookies.


Glaze and decorate cookies.

IMG_5931

Enjoy with coffee, tea or cocoa.

Enjoy with coffee, tea or cocoa.

SOURCE:   My Gourmet Connection

Homemade Limoncello

Posted by deliciousonadollar in Beverages and tagged with , , , , ,
Limoncello

Limoncello

Limoncello, that delightful after dinner drink, is generally served in Italy as a digestive. Limoncello was first made on Italy’s Amalfi coast, with several different villages and islands claiming it as their own, from Sorrento to Capri.  Some say it was first served as a special treat to guests by wealthy families of Sorrento.  Others say it dates back much further  to monks -as was Chartreuse, in France–or to fishermen who drank it to ward off the cold.  An Italian businessman trademarked the name in 1988.

I love to have a tiny glass of it after a big meal for its digestive benefits, but also because I love its citrusy flavor.  Most bottles of this liqueur are quite pricy, so when I saw this recipe for making it at home in my local newspaper, I decided to try making my own.  For those of you who have been reading this blog for a while, you probably know that I have been successful at making various flavors of fruit liqueurs.  I make them when the fresh fruits are in season and save them to give as Christmas gifts. Some of the flavors I’ve had success with are peach, rhubarb, orange, cranberry, raspberry,  and mixed berries.  Therefore I was eager to try out this recipe for lemon.

Making liqueur at home is so simple, really.  The essential ingredients are: a large glass jar for soaking the fruit, vodka, fruit of choice, and a simple sugar syrup.  That’s it!   Once made, a liqueur is lovely on its own to sip on, but can also be used in various cocktails especially flavored martinis.  The same is true of Limoncello.  It is so good ice cold on its own, in a lemon drop martini, mixed with sparkling wine, or poured over vanilla ice cream as a parfait.

LIMONCELLOIMG_5898

Yield:  Makes about 7 cups.  Serving size is 1/4 cup.

Ingredients:

  • 4 cups clear grain alcohol, such as vodka
  • 1/2 cup lemon rind strips (about 7 lemons)**
  • 3 cups water
  • 1 1/2 cups sugar

**Peel the lemons carefully with a potato peeler, taking care not to include the white pith which is bitter.  After this is done, I like to juice the lemons, freeze the juice in an ice cube tray, then store the cubes in a zip-lock bag in the freezer for when I need lemon juice.  Most ice cube trays hold about 2 Tablespoons liquid/cube.  Adding a cube of lemon juice into whatever you’re cooking is easy, and they melt quickly.

Directions:

1.  Pour the vodka into a large glass jar.  Something bigger than the bottle it came in.  You can save that bottle, remove the labels, and use it to store the completed limoncello.

2.  Add the lemon rinds to the vodka.  Cover the jar, and place in a cool, dark place for at least a week.  Shake the jar at least once a day.  The rind will turn white as the lemon oils are absorbed into the vodka.

3.  Strain the mixture through a fine sieve; discard the solids, and pour the vodka back into the jar.  Set aside while you make the sugar syrup.

4.  Make the simple syrup:  Place the 3 cups water and 1 1/2 cups sugar in a medium sauce pan.  Cook over medium heat until the sugar dissolves, stirring occasionally.  Remove from heat and cool to room temperature before adding to vodka.  The color of this mixture will not be as yellow as the commercial product, but you may add a few drops of yellow food color if you wish.

5.  Bottle as desired with a good seal.  Label, and store in the refrigerator or freezer for up to 1 year.  Serve chilled and enjoy!

IMG_5903

Please stop back next week when I’ll be sharing a recipe for cookies that use some of this limoncello for flavoring.  You won’t want to miss those!!

SOURCE:  old newspaper clipping from The Hartford Courant

Chicken Fajita Pizza

Posted by deliciousonadollar in Carolyn's Originals, Main Dish, Quick Meals and tagged with , , , , , ,
Chicken Fajita Pizza

Chicken Fajita Pizza

We first tasted Chicken Fajita Pizza at Uno’s Restaurant.  After that first time we ordered it every time we went there.  But then  for unknown reasons the Uno’s nearest to where we live closed, so I was forced to make it at home if we were ever going to enjoy it again.  And that is the story of how this recipe came to be.  It may not be an exact copy of the original, but we like it a lot, and its one of several pizza flavors that I make on a regular basis.

When I first attempted to make it I was experimenting with the seasonings, trying to recapture that fajita flavor.  Then I discovered that Lowry’s makes a Fajita Seasoning Mix, so now I cheat and use that, and we are happier with how it tastes.

CHICKEN FAJITA PIZZA

Yield:   Makes 1  10-inch pizza,  serves 2

Ingredients:IMG_5762

  • 1  1-pound package pizza dough, thawed if frozen
  • 1  pound skinless, boneless, chicken breasts, or chicken tenderloins
  • 1 Tbsp. vegetable oil
  • 1/2 cup water
  • 1 pkg. Fajita Seasoning mix
  • 1 medium pepper, any color, cut into strips
  • 1 medium onion, cut into wedges
  • 2 cups shredded Mexican Blend cheese

Directions:

1.  On a 10-inch pizza baking pan, or baking stone,  roll or stretch the dough to fit the pan/stone.  If the dough resists stretching, let it rest for 5 minutes and continue, repeating if necessary.    Preheat oven to 425*F.

2.  Spread 1 cup of the shredded cheese over the dough.

Spread some of the cheese over the dough.

Spread some of the cheese over the dough.

3.  In a large skillet, over medium-high heat,  add the vegetable oil and get it hot, then add the chicken and sauté quickly,  just to brown lightly.    Don’t crowd the pan, do it in two batches if necessary.  Remove chicken to a platter and set aside.

4.  In the same skillet, add a drizzle more oil if needed.  Add the peppers and onion, and sauté them lightly.

Sautéing peppers and onions.

Sautéing peppers and onions.

They should not be thoroughly cooked.  Add the chicken back into the pan.

Chicken with seasonings sprinkled over it.

Chicken with seasonings sprinkled over it.

Everything mixed together.

Everything mixed together.

5.  Sprinkle Fajita Seasoning over all, then add the water.  Cook uncovered over medium heat for about 5  minutes, stirring occasionally, until vegetables are crisp-tender.  Remove from heat.

6.  Spoon chicken mixture over the dough and cheese.   Sprinkle remaining cheese over the top.

7.  Bake at 425*F. for 15 minutes, checking  that it is not getting over browned.  Crust edges should be lightly brown, and topping melty and gooey.

Tastes just like chicken fajita without the tortilla.

Tastes just like chicken fajita without the tortilla.

Note:  for a crispier crust, dust the pizza pan or baking stone with cornmeal before laying out the dough.

SOURCE:   a Carolyn Original

Pork with Fennel and Potatoes

Posted by deliciousonadollar in Main Dish and tagged with , , , , , ,
Pork with Fennel and Potatoes

Pork with Fennel and Potatoes

This morning I found a package of boneless pork chops in the freezer that had been in there for a while and needed to be used.  The usual question arose—how shall I cook them?  Boneless chops can be quite dry since they have little or no fat on them, so I wanted something that would make a sauce or gravy for moisture.

In looking through my file of “pork recipes” I came across this one that called for using pork tenderloin that by serving time would be sliced anyway,  so why not substitute the chops  instead?   So—that’s what I did.  As I hoped, this dish turned out to be very flavorful with thyme as the seasoning of choice, and moist with its sauce made of chicken broth and heavy cream.  YUM!

IMG_5662

The potatoes and vegetable get cooked along with the pork making this almost a one-pot meal.  I sautéed some sliced apples in butter to serve with it.  An added bonus is that one serving equals 482 calories.  Not bad!  It tastes richer than that.IMG_5659

PORK WITH FENNEL AND POTATOES

Yield:   Serves 4

Ingredients:

  • 1  1/2 pounds pork tenderloin (1 large or 2 small) trimmed

    Pork chops, fennel and red-skin potatoes, a good blending of flavors.

    Pork chops, fennel and red-skin potatoes, a good blending of flavors.

  • 1 1/2 tsp. chopped fresh thyme or 3/4 tsp. dried
  • Kosher salt and freshly ground pepper
  • 2 Tbsp. extra-virgin olive oil
  • 1 large fennel bulb, cut into wedges
  • 4 cloves garlic, thinly sliced
  • 1 pound small red-skinned potatoes quartered
  • 1/4 cup dry white wine (or equal amount chicken broth)
  • 1/4 cup low-sodium chicken broth
  • 1/2 cup heavy cream
  • 2 Tbsp. roughly chopped fresh parsley

Directions:

1.  Preheat oven to 425*F.  Halve the pork tenderloin crosswise; sprinkle with 1 tsp. thyme (1/2 tsp. dry thyme) and 1/2 tsp. each salt and pepper.  Heat 1 Tbsp. olive oil in a large nonstick skillet over medium-high heat.  Add the pork and cook, turning, until browned all over, about 5 minutes.

Browning up the chops.

Browning up the chops.

Transfer to a roasting pan, roast until a meat thermometer inserted into the thickest part of the pork registers 140*,  12 – 15 minutes.  I cooked the chops for 12 minutes.

2.  Meanwhile, heat the remaining 1 Tbsp. olive oil in a large saucepan over medium heat.  Add the fennel, garlic, potatoes, wine and 1 cup water; season with salt and pepper.  Stir, then cover and cook, stirring occasionally, until the potatoes are almost tender, 15 minutes.

Add fennel and potatoes to the skillet.

Add fennel and potatoes to the skillet.

3.  Uncover and cook until the potatoes are tender, about 10 minutes.  Add the broth and the remaining 1/2 tsp. thyme (1/4 tsp. dried thyme).  Simmer until slightly reduced, 1 minute.  Add the cream; increase the heat and gently boil until slightly thickened, about 1 more minute.

Add in the heavy cream and cook to thicken a bit.

Add in the heavy cream and cook to thicken a bit.

Season with salt and pepper.  Slice the pork and serve with the vegetables and sauce.  Top with chopped parsley.

Served with sautéed apples, a wonderful week night meal.

Served with sautéed apples, a wonderful week night meal.

SOURCE:  Cooking Light

Mac and Cheese with Butternut Squash

Posted by deliciousonadollar in Main Dish and tagged with , , , , , , ,
Mac and Cheese with Butternut Squash

Mac and Cheese with Butternut Squash

This entrée is excellent–so flavorful and rich tasting although it uses low-fat ingredients.  You will not notice the lack of fats here, although the final product will be slightly less creamy than traditional mac and cheese.

Instead of making a cheese sauce in the usual way, this recipe uses ricotta cheese and pureed squash to give this familiar dish is creaminess.  I also added a little low-fat sour cream to the squash-cheese mixture to further ensure its creaminess.  For the bread crumb topping, I used seasoned crumbs and coarsely grated Parmesan cheese.  A nice mixture that retained its crunch for a contrast to the macaroni.   The addition of nutmeg to the sauce is important as it brings out the sweetness of the squash, and enhances any cream sauce.

IMG_5698

Although this dish is a departure from the standard mac and cheese we enjoyed it.  I served it with ham and a salad for a complete meal.  Any leftovers warmed up nicely in the microwave, with just a drizzle of milk to bring back its creaminess.

MACARONI AND CHEESE WITH BUTTERNUT SQUASH

Yield:  Serves 6

Ingredients:

  • 1 small butternut squash, peeled, seeded, cut into 1-inch cubes (about 3 cups)IMG_5688
  • 1 cup low-sodium chicken broth
  • 1  1/2 cups non-fat milk
  • pinch of freshly grated nutmeg
  • pinch of cayenne pepper
  • 3/4 tsp. coarse salt
  • ground black pepper
  • 1 pound elbow macaroni
  • 4  oz. extra sharp cheddar cheese, finely grated (about 1 cup)
  • 4 Tbsp. Parmesan cheese, finely grated
  • 2 Tbsp. fine breadcrumbs
  • 1 tsp. olive oil
  • Olive-oil cooking spray
  • 1/2 cup part-skim ricotta cheese

Directions:

1.  Preheat oven to 375*F.  Combine squash, chicken broth, and milk in a medium saucepan;  bring to a boil over medium-high heat.  Reduce heat to medium; simmer until squash is tender when pierced with a fork, about 20 minutes.  Remove from heat.  Mash contents of saucepan; stir in nutmeg, cayenne, and salt, and season with black pepper.  Stir to combine.

2.  Meanwhile, bring a large pot of water to a boil.  Add macaroni; cook until al dente according to package instructions, about 8 minutes.  Drain, and transfer to a large bowl; stir in squash mixture, cheddar, ricotta, and 2 Tbsp. Parmesan.

Adding cheese to the squash and macaroni mixture.

Adding cheese to the squash and macaroni mixture.

3.  Lightly coat a 9-inch square baking dish (4-inches deep) with cooking spray.  Transfer macaroni mixture to dish.  In a small bowl, combine breadcrumbs, remaining 2 Tbsp. Parmesan, and oil;  sprinkle evenly over noodle mixture.

Crumb topping ready to be sprinkled over the top.

Crumb topping ready to be sprinkled over the top.

4.  Cover with foil and bake 20 minutes.  Remove foil, and continue baking until lightly browned and crisp on top, 30 – 40 minutes more.  Serve immediately.

Browned and bubbly. Ready for the table.

Browned and bubbly. Ready for the table.

IMG_5700

SOURCE:  Martha Stewart Living

Sirloin Tips in Shallot Butter Sauce

Posted by deliciousonadollar in Main Dish and tagged with , , , , , ,
Sirloin Tips in Shallot Butter Sauce

Sirloin Tips in Shallot Butter Sauce

I was watching an episode of America’s Test Kitchen one day several years ago when Christopher Kimball was talking about how to get a perfect pan-cooked steak.  He used a sirloin steak in his presentation that day, but stressed that any tender cut of steak will do nicely.  From that episode I  learned two important bits of cooking advice:  Always get your pan really hot before adding anything to it, especially meats that need a good sear; and also a dish can taste fantastic without a whole bunch of ingredients. So keeping it simple is often the best way to achieve outstanding results.IMG_5531

Both of those points are illustrated in this recipe for Sirloin Tips in Shallot Butter Sauce.  Using sirloin tips is my own idea, but the rest of the recipe comes from Chris Kimball and Cook’s Illustrated.  This is my preferred way of cooking steaks, outside of grilling them outdoors,  because you end up with a richly flavorful sauce to pour over the steak, and they are quick to prepare this way.  Like me, if you try this once, you may never go back to broiling again.  And who likes cleaning the broiler pan anyway?

SIRLOIN TIPS IN SHALLOT BUTTER SAUCE

Servings:  about 2   Adjust ingredients accordingly to make more.

Ingredients:IMG_5526

  • about 1 pound sirloin tips.  If large, cut in half.
  • salt and pepper to taste
  • 1 medium shallot, diced fine
  • 2 Tbsp. cold butter
  • 1 tsp. lemon juice
  • chopped parsley for garnish

Directions:

1.  Preheat a large skillet to very hot.  Add steak to dry pan.  Do not disturb.  Cook for 4 – 5 minutes before turning over.  Cook another 4 – 5 minutes or less it you like your steak rare.  Season with salt and pepper.IMG_5527

2.  Remove steak from pan to a serving platter and tent with foil to keep warm.

3.  Into the skillet add chopped shallots and the cold butter.

Add shallots and cold butter to pan.

Add shallots and cold butter to pan.

Sauté, and scrape up browned bits and film from the pan’s bottom.  Add the lemon juice and mix in along with any juices that have drained from the steak.

This if flavor you're looking at!

This is flavor you’re looking at!

Warm through, then pour over steak.  Garnish with chopped parsley and serve.

IMG_5533

My most favorite way to have steak.

SOURCE:   Cook’s Illustrated

Salmon with Roasted Cherry Tomatoes and Onions

Posted by deliciousonadollar in Main Dish, Quick Meals and tagged with , , , , , ,
Salmon with Roast Tomatoes and Onions

Salmon with Roast Tomatoes and Onions

This recipe is from the archives, published back before I got a good camera, so the pictures didn’t do it justice.  I cooked it again just recently, and appreciated once more what a great recipe it is, so here it is again, updated.   The roast tomatoes and onions produce a tasty sauce that enhances the salmon and keeps it moist.  It all gets baked together in the oven and makes a great weeknight meal.

Salmon is a fish that is highly  recommended for our diet, because of all its heart healthy ingredients and so I try to include it quite often. The problem for me—because I’m someone who likes a lot of variety—is the few ways I know how to prepare it.  And so I’m always on the look-out for new recipes that are easy, without a long list of ingredients, and taste good.  The following recipe is one that meets all those criteria.  Roasting the tomatoes and onions first brings out their sweetness, and creates a flavorful sauce that enhances the salmon.  Serve it with couscous or rice and a green vegetable for a perfect entree.

Salmon with Roasted  Cherry Tomatoes and Onions

SERVES  2

Ingredients:

  • 2 cups cherry tomatoes

    These are compari tomatoes that I roasted with sliced scallions.

    These are compari tomatoes that I roasted with sliced scallions. and garlic.

  • 1 large onion, cut in wedges
  • 1 1/2 teaspoon chopped fresh thyme, or 1/2 teaspoon dried
  • 1 teaspoon olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 cloves garlic, minced
  • 2 ( 6 0z.) salmon fillets, about 1 inch thick, or one large salmon fillet
  • 2 tablespoons fresh lemon juice.

Directions:

  1. Preheat oven to 400 degrees.  Spray a jellyroll pan or shallow baking dish with cooking spray.
  2. In a large bowl, place tomatoes, onions, and remainder of ingredients thru garlic.  Toss to coat vegetables.
Tomatoes and seasonings ready for roasting.

Tomatoes and seasonings ready for roasting

3.   Bake at 400 degrees for 15 minutes, stirring once during that time.

Lay salmon on top of tomato mixture.

Lay salmon on top of tomato mixture.  

4.  Place salmon on top of tomato mixture, and bake an additional 10 – 12 minutes, until fish flakes easily with a fork.

5.  Serve the tomato mixture over the fish.  Drizzle with lemon juice.

Serve salmon with tomato sauce spooned over the top.

Serve salmon with tomato sauce spooned over the top.

SOURCE:  Cooking Light Magazine

Apple Sour Cream Pie with Gjetost Cheese

Posted by deliciousonadollar in Pies, Pastry and tagged with , , , , , , , ,
Sour Cream Apple Pie with Norwegian Gjetost Cheese.

Sour Cream Apple Pie with Norwegian Gjetost Cheese.

Making apple pie this way was a first for me.  The first time I made the crust this way, the first time I put sour cream in the filling with the apples and definitely a first time using Norwegian Gjetost (pronounced “yay-toast”) cheese.  It was a wonderful addition to apple pie.

Gjetost is made from a combination of both cow and goat’s milk and has a fudge-like consistency and nutty, caramel flavor. It develops its distinctive color and flavor because the milk sugars are caramelized during the cheese-making process.  The cheese is slightly sweet and nutty and has a smooth texture.  I used a brand called Ski Queen gjetost, that I found at my local Whole Foods, but there are other brands available, often found at Scandinavian markets.  Gjetost generally comes in an 8-ounce block.  It is delicious when brought to room temperature, sliced and served with flatbreads or other crackers and fruit.

Gjetost cheese, packaged in an 8-ounce block.

Gjetost cheese, packaged in an 8-ounce block.

The filling also calls for a little sour cream, which adds a creamy balance to the gjetost.  This is a very easy pie to make; the crust is a no-roll variety and the quick streusel topping is made with crunchy flake cereal.  The crust is an adaptation of a recipe called Pat-A-Pan Piecrust from the Amish Cook’s Baking Book by Lovinia Eicher with Kevin Williams.

This pie was one of my offerings at the Thanksgiving dinner at my sister-in-law’s house. It was the only homemade pie there, and it disappeared so fast I didn’t get a picture of it sliced, nor did I even get a piece to eat.  My husband and the others who had some all declared it “delicious, creamy, different, but good. and other such phrases.  I guess I’ll have to take their word for it.  I know that it looked great and smelled fantastic while it was baking.  Since I still have about half the cheese left, I will most likely make it again–this time just for us!

SOUR CREAM APPLE PIE WITH NORWEGIAN GJETOST

Yield:   Makes 1  9-inch pie,  8  servings

Ingredients:

For the Crust:

  • 1  1/2 cups all-purpose flour
  • 1/2 tsp. salt
  • 1 tsp. sugar
  • 1/2 tsp. cinnamon
  • 1/2 cup vegetable oil
  • 3 Tbsp. cold milk

For the filling:

Apples and other filling ingredients.

Apples and other filling ingredients.

  • 6 cups sliced apples
  • 2 Tbsp. sour cream
  • 1 Tbsp. lemon juice
  • 1/2 cup granulated sugar
  • 1/2 tsp. cinnamon
  • 1/2 tsp. cardamom*
  • 1/8 tsp. salt
  • 2 Tbsp. flour
  • 2 ounces gjetost cheese, grated**

*  If you don’t keep cardamom on hand you can replace it with pumpkin pie spice or just extra cinnamon.

**  If you can’t find the gjetost, omit it and replace half of the sugar in the filling ( 1/4 cup) with light brown sugar and add an extra 1/2 tablespoon flour.

For the streusel topping:

Crumble topping ingredients.

Crumble topping ingredients.

  • 1/2 cup crushed cornflakes ( or other unsweetened flake cereal)
  • 1/4 cu flour
  • 1/4 cup sugar
  • 1/4 tsp. cinnamon
  • 1/4 tsp. cardamom
  • 4 Tbsp. butter, melted

Preparation:

Crust:   Combine the flour, salt, sugar and cinnamon in a mixing bowl.  In a separate bowl, whisk the oil and milk until creamy and well blended.  Pour over the dry ingredients and mix with a fork to form a moist dough.  Place in the bottom of a 9-inch pie plate and flatten with you hand.  Using your fingers, gently push the crust to the edge and up the sides of the pie plate, taking care to make it as even as possible.  Prick the bottom and sides with the times of a fork, cover loosely with plastic wrap and refrigerate for at least 1 hour before filling and baking.

Crust is shaped to the pan with your fingers.

Crust is shaped to the pan with your fingers.

Preheat the oven to 425*F.

Filling:  Blend the sour cream, lemon juice, sugar, cinnamon, cardamom, salt and flour together in a large bowl.  Add the apples and toss to coat well.  Sprinkle the bottom of the pie crust with about 1/3 of the grated gjetost.

Sprinkle 1/3 of cheese in the bottom of crust.

Sprinkle 1/3 of cheese in the bottom of crust.

Add about 1/2 of the apple mixture and spread evenly.  Top with another 1/3 of the cheese, leaving the remaining 1/3 for the last 2 minutes of baking.

Add 1/2 the apple filling and another 1/3 of cheese.

Add 1/2 the apple filling and another 1/3 of cheese.

Top with the remaining apples.  Place in the oven and bake for 25 minutes, shielding the edges of the crust with foil as soon as they turn golden brown.

Add remaining apple filling.

Add remaining apple filling.

Streusel topping:  While the pie is baking, combine the crushed cornflakes, flour, sugar, cinnamon, cardamom and melted butter in a small bowl.  Remove the pie after the first 25 minutes and spread the topping over the top as evenly as possible.

After baking for 25 minutes,.

After baking for 25 minutes,.

Sprinkle on topping and continue baking.

Sprinkle on topping and continue baking.

Return to the oven and bake for an additional 15 minutes, or until the topping is bubbling and golden brown and the apples are tender.  Immediately sprinkle on the remaining cheese and place the pie back in the oven for a minute or two until it melts.  remove and cool on a rack to room temperature.

Looks and smells fantastic.

Looks and smells fantastic.

I baked the pie on a baking sheet to catch any drips and  I’m glad I did as it did run over.  It firmed up as it cooled and kept its shape when cut into wedges.   I have got to make this again.   😀

SOURCE:   My Gourmet Connection

Stuffed is a Good Thing

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

What does it mean to be “stuffed”?  Is it good or bad?  Actually, it’s both.

Stuff is a word that has ancient origins, originally pertaining to cloth, but its meaning has changed over time with some interesting applications.  Take the following phrases for instance:

stuff it—expresses rejection

and stuff—additional things, i.e. she had lots of furniture and other stuff

be stuffed up—nasal congestion as with a cold

fill out the skin of a dead animal–stuffed parrot

to over eat–to stuff yourself  (as in Thanksgiving)

to fill a receptacle or cavity–a stuffed toy or the turkey

Since the year 2000 the word stuff  has had an increase in usage usually connected to other words like cool stuff, new stuff, great stuff,  etc.

Well, today’s recipe is about filling a cavity with some really cool stuff.  I’m sure you will like it so well that you will stuff yourself after which time if someone were to offer you another serving you would tell them to go “stuff it”.

Stuffed Acorn Squash

Stuffed Acorn Squash

STUFFED ACORN SQUASH

Yield:   Serves 4

Ingredients:

I used a package of convience rice, precooked.

I used a package of convience rice, precooked.

  • 2 Acorn squash, halved lengthwise, seeds removed
  • 2 Tbsp. butter
  • 1 large shallot, minced
  • 2 cloves garlic, minced
  • 1/2 tsp. dried rubbed sage
  • coarse salt and pepper
  • 1 box (6-oz.) wild rice blend (seasoning packet discarded)
  • 1/2 cup cried cherries or cranberries
  • 1/2 cup chopped pecans, chopped ( I used sliced almonds)

Directions:

1.  Preheat the oven to 450*F.  On a rimmed baking sheet, arrange squash halves cut side down.  Cover tightly with foil.  Roast till tender when pierced, about 40 minutes.

2.  Meanwhile, in a large saucepan, heat butter over medium heat.  Add shallot, garlic, and sage.  Season with salt and pepper.  Cook, stirring occasionally, till tender, 3 – 5 minutes.  Add rice and 1 3/4 cup water;  Bring to boil, cover, and reduce heat to low.  Cook until tender without stirring, about 25 minutes.**

3.  Remove rice from heat and stir in cherries and pecans.  Season with salt and pepper.  Season the inside of each squash half with salt and pepper.

IMG_5712

Mound stuffing into cavities of squash, dividing evenly and serve while hot.

Squash half, filled with rice stuffing.

Squash half, filled with rice stuffing.

**Instead of using wild rice, I used a package of precooked rice, intended for the microwave, but cut it  open and heated it in the skillet with the shallot and garlic, plus a little chicken broth to moisten it.  I’ve recently discovered these packages of rice by Uncle Ben’s.   They are the perfect amount for two people, and saves lengthy cooking time for long-grain rice.

SOURCE:  Martha Stewart.com

Turkey Tetrazzini

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

Turkey Tetrazzini

Got lots of leftover turkey?  This is a great recipe to help you use it up.  Even those who may not like turkey will eat this.  It is a creamy casserole that makes use of frozen vegetables and fresh mushrooms.  It may also be made with chicken, so it can be enjoyed most any time.

Turkey Tetrazzini originated early in the 20th century, and was named for Louisa Tetrazzini, an Italian operatic soprano.  It was poured over pasta with mushrooms and almonds, then sprinkled with cheese and baked in the oven.  There are many variations of it available if you do a search,  some made with convenience foods, others made from “scratch”.  This recipe is mainly from scratch which I prefer so that I can control the amount of fat and sodium it contains.

I like to serve it with cranberry sauce or cranberry relish and a salad.

IMG_5870

TURKEY TETRAZZINI

Yield:   Makes 6 servings

Ingredients:

  • 12 ounces thin spaghetti or angel hair pasta, broken into thirds

    Not too many ingredients go into this casserole.

    Not too many ingredients go into this casserole.

  • 1/4 cup butter
  • 2/3 cup chopped onion
  • 1/4 cup all-purpose flour
  • 2 cups milk
  • 1 tsp. salt
  • 1/4 tsp. ground pepper
  • 1/2 tsp. poultry seasoning
  • 1/4 tsp. dry mustard powder
  • 1  1/2 cups shredded sharp Cheddar cheese, divided
  • 1 (10 oz.) package frozen petite peas, thawed
  • 1 ( 8-oz) package sliced fresh mushrooms
  • 3 cups cooked turkey, cut into chunks
  • 1/2  cup Parmesan cheese
  • 1/2 cup crushed garlic-and-onion seasoned croutons
  • 1/4 tsp. paprika

Directions:

1.  Preheat oven to 375 *F.  Spray or grease a 13 x 9 inch baking dish, or 2 smaller baking dishes ( 11 x 7-inch) if freezing some.

2.  Bring a large pot of salted water to a boil.  Add the pasta and cook as package directs until pasta is still slightly firm.  Drain.

3.  Melt the butter in a saucepan over medium heat.  Add the onion; cook and stir until tender.  Stir in the flour until blended, then gradually stir in the milk so that no lumps form.  Season with salt, pepper, poultry seasoning and mustard.  Cook over medium heat, stirring constantly until the mixture thickens.

4.  Remove from heat and add 1 cup cheese;  stir in,  then add the peas, mushrooms, turkey, and pasta.  Stir to coat with the sauce.  Pour into prepared baking dish ( or dishes).

Everything combined in the baking dish.

Everything combined in the baking dish.

5.  Make topping:   In a small bowl, mix together the crushed croutons, remaining 1/2 cup cheddar, the Parmesan cheese and paprika.   Sprinkle over the top.

Topping sprinkled over it.

Topping sprinkled over it.

Cover with foil and bake at 375* for 30 minutes.  Uncover and bake for another 15 minutes, until topping is browned and sauce is bubbling.  Let stand for 10 minutes before serving.

After baking.

After baking.

IMG_5870

Note:  Casserole may be assembled and frozen up to 1 month.  Thaw in the refrigerator overnight;  bake, covered, at 375*F for 40 minutes.  Uncover and bake 15 minutes more or until cheese is melted and bubbly.

SOURCE:   Myrecipes.com

For another recipe that uses leftover turkey, check out my recipe for Turkey Frame Soup.