Tag Archives: recipe

My Standby One-Pan Meal

Posted by deliciousonadollar in Main Dish and tagged with , , , , ,
Roast chicken with vegetables, a one-pan meal.

Roast chicken with vegetables, a one-pan meal.

What I love about this meal is it simplicity;  vegetables and chicken roasted together in one pan.  The only time you spend on it is prepping the vegetables.  Put everything together with the chicken in a roasting pan, stick it in the oven and relax until its done.  If I’ve done some advance planning of my menus then I might add extra vegetables so there will be some left over for another night.

My favorite combination of vegetables include potatoes, carrots, onions, and fennel.  Other cuts of meat can be used in place of the chicken such as pork loin.  A little white wine added along with some seasonings produces a gravy that is perfect.  You can swap vegetables in and out to suit your taste;  the whole point being how easy it is to put a great meal on the table without a whole lot of work.

This is how I put it together:

ROAST CHICKEN IN WINE SAUCE

SERVINGS:   4 – 6

  • Chicken pieces:  4 bone-in thighs, and 4 drumsticks. or leg quarters cut into sections. ( dark meat is best for roasting)
  • 1/2 teaspoon Kosher salt, divided
  • 1/2 teaspoon pepper, divided
  • 2 teaspoons canola or olive oil
  • 1 large onion, chopped
  • 1 large or 2 medium ribs celery, cut into chunks
  • 1 Tablespoon garlic. minced
  • vegetables of choice, such as potatoes, carrots, fennel, turnip, cut into large chunks
  • 1/2 – 1 cup white wine (depends on amount of vegetables, i.e., more veg. = more wine)
  • 1 Tablespoon grainy mustard such as Dijon.

1.  Preheat oven to 350*F.

2.  Heat a Dutch oven over medium heat.  Sprinkle chicken pieces with 1/4 teaspoon salt and 1/4 teaspoon pepper.  Add oil to pan, swirl to coat.  Add half the chicken pieces and brown on all sides.  Remove to a plate, and repeat with remaining chicken pieces.  Set the chicken aside.

Pre-browning the chicken makes the skin crisp and the keeps the chicken moist.

Pre-browning the chicken makes the skin crisp and keeps the chicken moist.

3.To the drippings in the pan, add the onion, celery, and garlic.  Cook for a few minutes till they begin to soften.  Mix the mustard with the wine, and add to the pan.  Cook for 1 – 2 minutes scraping to loosen browned bits.

4.  Add the mixed vegetables to the pan and arrange across the bottom.  Sprinkle with the remaining 1/4 teaspoon salt and 1/4 teaspoon pepper.

Place vegetables on the bottom of the pan.

Place vegetables on the bottom of the pan.

Place chicken pieces on top of vegetables, cover and transfer pan to the oven.

5.  Bake at 350*F. for about an hour until chicken and vegetables are tender.

Moist, tender chicken and flavorful vegetables.

Moist, tender chicken and flavorful vegetables.

Note:  For the wine,  if you will be having a glass of white wine with this meal use some of the same wine for the roast chicken.  Otherwise use any wine that may be open and needing to be used up.

An easy and satisfying meal.

An easy and satisfying meal.

SOURCE:    Carolyn’s own recipe

Mushroom, Leek, and Cheese Frittata

Posted by deliciousonadollar in Brunch, Main Dish and tagged with , , , , , , ,
Mushroom, eggs and fontina cheese frittata.

Mushroom, leeks, and fontina cheese go into this frittata

Throughout this Lenten season I’ve been trying to cut back on the amount of meat we consume, incorporating more fish and other seafood, or going completely meatless.  Today’s recipe features a one-pan entree where eggs and cheese provide the main protein, and meaty mushrooms and leeks provide the vegetables.

A frittata is is an egg based dish, somewhat like a quiche without a crust, a little like an omelet only baked.  Hard to describe, but if you like eggs in any form you can’t miss with this dish.   Frittatas are eggs-cellent served hot or at room temperature, which means you can do it ahead.  It would be a great addition to brunch, make a light lunch, or a meatless main meal served with another vegetable and a salad as I did.

In the version you see pictured here I made only half the recipe for two of us, and we had about half of it left for another time.  Also the recipe calls for Baby Bella mushrooms, but I used Shitaki mushrooms.  I would not do that again as they do not have enough natural moisture for this kind of recipe.  Shitakis need to be cooked in a liquid in order to become tender, so I found that in this recipe they were a little tough.  Fontina is the suggested cheese to use here because it has a mild flavor and excellent melting properties.  A good substitute would be muenster or edam cheeses.

MUSHROOM, LEEK, AND CHEESE FRITTATAIMG_3465

SERVINGS      About 6

INGREDIENTS

  • 2 Tablespoons olive oil, divided
  • 2 medium leeks, whites and light green parts only, chopped
  • 8 oz. crimini (baby bella) mushrooms, thinly sliced
  • 12 large eggs
  • 1/2 cup creme fraiche or sour cream
  • 2 Tablespoons coarsely chopped parsley
  • 3/4 cup shredded Fontina cheese, divided
  • kosher salt and freshly ground black pepper

1.  Preheat oven to 350*F.    Heat 1 Tablespoon olive oil in a 10 – inch heavy weight oven proof skillet such as cast iron.

2.  Add leeks to the hot oil and cook over medium heat, stirring often until softened, about 5 minutes.  Add mushrooms and cook until softened and all liquid has evaporated, 8 – 10 minutes.

Sautee the leeks and mushrooms.

Sautee the leeks and mushrooms.

3.  Meanwhile, whisk eggs, creme fraiche or sour cream, and parsley in a large bowl; mix in 1/2 cup cheese.  Season with salt and pepper.

IMG_3469

4.  Increase heat to medium-high and add remaining 1 Tablespoon oil to the skillet.  Pour the egg mixture over the mushrooms, shaking the pan to evenly distribute the mixture.  Cook the frittata, without stirring, until its edges begin to set, about 5 minutes.

Cook until the edges just begin to set.

Cook until the edges just begin to set.

5.  Sprinkle remaining 1/4 cup cheese over eggs and transfer skillet to oven.  Bake frittata until golden brown and center is set,  25 – 30 minutes.

IMG_3473

SOURCE:   BONAPPETIT.COM

Hidden Egg Cupcakes

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

Happy First Day of Spring, Everyone!

In celebration of the first day of Spring, I thought I would bring you an Easter/Springtime recipe to get you in the mood if you’re not already.  We are preparing for yet another snow storm as I write this, and most everyone I know has had it up to HERE with cold, winter weather.  So let’s all think of green grass, daffodils, tulips, bright spring clothes and no more jackets and coats.

Hidden Egg Cupcakes with Peeps.

Hidden Egg Cupcakes with Peeps.

We know that Easter egg hunts are great fun for children (of all ages).     Another thing we know is that everyone loves cupcakes, and chocolate-filled eggs.  Two delish things in one cupcake?  Yes, mam!  This recipe combines a Cadbury egg baked inside a chocolate cupcake, topped with vanilla buttercream.  To take this concept one step further, after I had frosted the cupcakes I topped each one with a “peep” to give the idea of a bird or chicken sitting on an egg.

These were made and photographed last Easter just after I started writing this blog.  My photography skills were not very good back then and I have since improved quite a bit,  but I’m sure you will get the idea of what they looked like.  For the eggs I used Cadbury Eggs, the regular size ones, not the minis, and the cupcakes are a fudge chocolate recipe that I like a lot.

Chicks and ducks make us think of Easter and Spring.

Chicks and ducks make us think of Easter and Spring.

There are two secrets to these cupcakes.  They get their rich, extra-chocolaty flavor from a combination of unsweetened cocoa powder and bittersweet chocolate, and their soft, moist texture from a simple hand-mixing method.  The frosting is a butter cream which I have written about before and you can find the recipe here.

EASTER EGG CUPCAKES    (aka Fudgey Chocolate Cupcakes)

SERVINGS:    Makes  12  cupcakes

Count off by color!

Count off by color!

INGREDIENTS

  • 2/3 cup all-purpose flour
  • 2  1/2 Tablespoons unsweetened cocoa powder
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3 oz. bittersweet chocolate, chopped
  • 1/2 cup plus 3 Tablespoons unsalted butter, cut into pieces
  • 3/4 cup plus 2 Tablespoons sugar
  • 3 large eggs at room temperature
  • 1 teaspoon vanilla extract
  • 12 Cadbury eggs, regular size
  • Vanilla Buttercream Frosting
  • 12  candy “Peeps”,  your choice of color

1.  Preheat oven to 350*F.   Line a standard 12-cup muffin pan with paper liners.

2.  In a bowl, whisk together the flour, cocoa powder, baking powder, and salt.  Place the chocolate and butter in a large heatproof bowl set over (but not touching) simmering water in a saucepan.  Stir frequently until melted and smooth, about 5 minutes.  Remove the bowl from the saucepan;  let the mixture cool to room temperature,  10-15 minutes.

3.  Using a wooden spoon, stir the sugar into the chocolate mixture until combined.  Stir in the eggs one at a time, beating until combined after each addition, and then beat in the vanilla.  Gently fold in the flour mixture just until no traces of flour remain;  do not over mix.

4.  Spoon about 1/4 – 1/3 cup batter into each muffin cup.  Place a Cadbury Egg in each cup large end down.  Continue to fill the muffin cups with the remaining batter.  Bake  22 – 24 minutes or until the tops seem set and “spring back” when touched lightly.  A toothpick inserted a little off-center may come out with a few moist crumbs attached.

5.  Let the cupcakes cool in the pan on a wire rack for 5 minutes.  Transfer the cupcakes to the wire rack and let cool completely before frosting.

6.  Frost cup cakes with vanilla buttercream, and place a “Peep” on top of each one.   CUTE!

Chicks of a feather-----

Birds of a feather—–

SOURCE:  cupcake recipe from Cupcakes, by Shelly Kaldunski

Thai Butternut Soup

Posted by deliciousonadollar in Quick Meals, Soups and tagged with , , , , ,
Thai Butternut Soup

Thai Butternut Soup

I have a confession to make—I don’t like foods that are hot and spicy.  However my husband LOVES that kind of food.  A dilemma of hugh magnitude when you are the cook and there is only the two of you to cook for.  Which one to please?    Well, being the cook has its privileges, so I’m the one who gets the kind of food I like most of the time.  Don’t get me wrong Mr. D. is always happy and complimentary of what I cook, but what I’m saying is that I don’t go out of my way to make a dish especially for his tastes when I know that I won’t like it.IMG_3486

This recipe, then, is a first.  I made it especially for him.  I had something else lined up for me to eat because I was prepared not to like it.  Surprise!!  I liked it. I had never cooked with red curry paste before and I expected it to be hot and spicy.  However that was not the case and this soup turned out to be quite mild.  You can certainly “turn up the heat” if that is your taste, by adding more curry paste, or a little Sriracha sauce.  I also found that the squeeze of lime into your bowl is necessary for a little tang.

THAI BUTTERNUT SOUP

SERVINGS:    4

INGREDIENTS

  • 1 teaspoon canola oilIMG_3477
  • 1 cup chopped onion
  • 2  1/2 teaspoons red curry paste
  • 1  1/2 teaspoons minced fresh garlic
  • 1 teaspoon minced (grated) fresh ginger
  • 1 cup low-sodium chicken broth ( or vegetable broth for a vegetarian version)
  • 2 teaspoons brown sugar
  • 2 ( 12 oz.) packages frozen pureed butternut squash**
  • 1  (14 oz.) can light coconut milk
  • 1  1/2 teaspoons fish sauce
  • 1/4 teaspoon salt
  • 1/2 cup chopped unsalted, dry-roasted peanuts
  • 1/4 cup cilantro leaves
  • 1 lime cut into 8 wedges

** If you can’t find frozen pureed squash, you can make this soup with 4 cups cubed butternut squash.  Just add some additional cooking time–about 10 minutes–in step 2.  That is what I used to make the recipe.

1.  Heat a medium saucepan over medium-high heat.  Add oil; swirl to coat.  Add onion; sauté 3 minutes.  Add curry paste, garlic, and ginger;  sauté  45 seconds, stirring constantly.

2.  Add broth and next 5 ingredients ( through salt ); cover.  Bring to a boil.  Reduce heat, simmer 5 minutes,( or 15 minutes if using fresh squash) stirring frequently.  Puree the soup mixture with an immersion blender, or in batches with a standard blender.  Blend until smooth.

3.  To serve:  Ladle about a cup into each of 4 bowls;  top with 2 tablespoons peanuts and 1 tablespoon cilantro.  Serve with lime wedges.

Serve with peanuts, cilantro, and a wedge of lime.

Serve with peanuts, cilantro, and a wedge of lime.

Oh, Yes!  This was very good and we both liked it.  Velvety smooth and creamy, but not too thick.

A further dilemma has developed/is developing:   What’s a cook to do when the number of spices, condiments and sauces is increasing in number and space to store them is static?   Since becoming more adventuresome in my cooking, a whole line of Asian-inspired ingredients is now trying to fit into my storage cabinet.   If anyone has a solutions to this ever growing problem I’d like to hear about it.  Please!   : )

SOURCE;   Cooking Light,  March 2013

Salted Chocolate Chunk Cookies

Posted by deliciousonadollar in Bars and Cookies, Desserts, Snacks and tagged with , , , , , ,
Salted Chocolate Chunk Cookies

Salted Chocolate Chunk Cookies

Who doesn’t like chocolate chip cookies?   If a vote were taken for favorite cookie they would probably win by a landslide, and it seems as though every cook has their favorite recipe for making them.   Mine would have to be the traditional Toll-House cookie, so I don’t usually look at other recipes for chocolate chippers.   But you know how popular the addition of salt has become in the dessert world, so when I happened on this recipe for Salted Chocolate Chip cookies, I was curious what they would be like and had to try them.

IMG_3430

A sprinkle of salt on the cookies before baking is the finishing touch that brings out the chocolate flavor and tones down the sweetness, creating the ultimate sweet and salty snack.  We found these cookies to have a very nice taste, but they do flatten out quite a bit as they bake.  I normally like a thick, chunky cookie with lots of depth to bite into, and these were not that, but I did enjoy that hit of salt against the sweetness of the chocolate.  These cookies are crisp on the outside but chewy on the inside; a nice contrast in textures.  We both liked them enough for me to make them again, so I would recommend you try them especially if you would like to experience that sweet and salty combination.

IMG_3429

After baking the first sheet of cookies and seeing how they turned out, I put the remaining two sheets in the refrigerator to chill the dough and firm up the butter, before they hit the heat of the oven.  It’s important also be keep your oven at 375*F  throughout the baking time. For best results  bake only one sheet of cookies at a time, instead of two and rotating them, as the recipe suggests.

When using salt on your desserts, a sprinkle of one of the following will get the job done—just don’t use table salt.   Kosher salt, large crystals, dissolve quickly;   flaky sea salt,  light, crunchy texture, provides ideal finishing touch on cookies, etc.;  coarse sea salt,  grains are crunchy, but don’t dissolve as quickly, good with assertive flavors and textures.

SALTED CHOCOLATE CHUNK COOKIES

YIELD:   makes about 30 cookies

INGREDIENTSIMG_3423

  • 1  1/2  cups flour
  • 1 tsp. baking powder
  • 1/2 tsp. kosher salt
  • 1/4 tsp. baking soda
  • 1/2 cup  ( 1 stick ) unsalted butter, room temperature
  • 3/4 cup ( packed ) light brown sugar
  • 1/2 granulated sugar
  • 1/4 cup powdered sugar
  • 2 eggs
  • 1 tsp. vanilla extract
  • 8 oz. semisweet or bittersweet chocolate chips or chunks
  • flaky sea salt

1.  Preheat oven to 375*F.  Prepare baking sheets with non-stick spray or line with parchment paper.

2.  Whisk together flour, baking powder, salt and baking soda in a medium bowl; set aside.

3.  Using an electric mixer on medium speed, beat butter, brown sugar, sugar, and powdered sugar until light and fluffy, 3-4 minutes.  Add eggs and vanilla.  Beat, occasionally scraping down the sides of the bowl, until mixture is pale and fluffy,  4-5 minutes.  Reduce mixer speed to low; slowly add dry ingredients, mixing just to blend.  Using a spatula, fold in chocolate.

4.  Spoon rounded tablespoons full of cookie dough onto prepared baking sheets, spacing 1″ apart.  Sprinkle cookies with sea salt.

5.  Bake cookies, rotating sheets halfway through, until just golden brown around the edges, 10 – 12 minutes.  Cookies will firm up as they cool.  Let cool slightly on baking sheets, then transfer to wire racks;  let cool completely.   Store airtight at room temperature.

IMG_3426

SOURCE:   adapted from Bon Appetit,  January, 2013

Sauteed Cabbage and Kale

Posted by deliciousonadollar in Side Dish, Vegetables and tagged with , , , , , , , ,
Cabbage and Kale Sautee

Cabbage and Kale Sautee

Kale seemed to be the darling vegetable of 2012, and its popularity does not seem to be letting up in 2013.  Whether cooked in soups or with other vegetables or eaten raw in salads, this is one vegetable that packs a nutritious punch.

For years I wouldn’t even look at kale.  I thought it was only used as a garnish in fancy restaurants. Its leaves and surface are so rough, all I could imagine was trying to eat a brillo pad.  Until last year I had never even purchased kale.  But being a person who does not want to be left out of a good thing,  I realized that I owed it to myself ( and the people I cook for) to at least give it a fair chance.  So my first endeavor was to put some in a soup, where I would not have to meet it face-to-face.   I could tolerate that because it was mixed with the other vegetables, and every thing tasted quite good.  My second encounter with kale was not so successful.  I made Kale Chips.  So many articles and blogs raved about baked kale chips; crispy, a little salty, addictive.  Yup, they certainly were—-and I over did it.  Unpleasant side effects!  Mr. D. had the same reaction, so there has been a lengthy time lapse since that experience.

Where food is concerned, a good picture will get me every time.  So when I saw a picture of this dish on My Gourmet Connection of kale sautéed with cabbage, onions, and scallions, I decided to give it one more chance.  This time it was a winner.  If you are a fan of this leafy green vegetable that becomes soft and silky smooth when cooked, you must give this recipe a trial run.

Because you want to caramelize rather than brown the cabbage in order to develop its natural sweetness, this dish takes a little time to prepare, but I think you will find that the flavor is well worth the extra effort.  It is a great side dish that goes with all sorts of entrees.

SAUTEED CABBAGE AND KALE

Take time to slowly cook the cabbage until it is browned.

Take time to slowly cook the cabbage until it is golden.

YIELD:   about 4 – 6 servings

INGREDIENTS

  • 1 small head of cabbage, chopped or roughly cut
  • 1 lb. fresh kale, stemmed and roughly chopped
  • 3 tablespoons olive oil
  • 1/2 cup onion, chopped
  • 2 cloves garlic, very finely chopped
  • 1 Tablespoon butter
  • 1 bunch scallions, ( 4 – 5 ) chopped
  • salt and pepper

1.  Heat the olive oil in a large pan over medium heat.  Add the chopped onion and cook for 3 to 4 minutes, until it begins to soften.  Add the garlic and continue cooking just until fragrant, 1 minute longer.

2.  Add about 1/3 of the chopped cabbage, season with a pinch of salt and cook until wilted and reduced in bulk.  Repeat with the other two batches of cabbage, being sure to season with a bit more salt each time.

3.  Continue cooking, stirring often until the cabbage is caramelized and golden in color, 15 to 18 minutes.  Add the butter, a few grinds of black pepper, and adjust the salt  to taste.

4.  Add the kale and continue cooking until it’s wilted and tender, 3 to 4 minutes, then add the scallions and cook until they’re slightly softened, but still bright green.

Add kale and scallions to the pan.

Add kale and scallions to the pan.

Transfer to a serving dish.

A great side dish ready to be enjoyed with any entree.

A great side dish ready to be enjoyed with any entree.

SOURCE:   MyGourmetconnection.com

Puttin’ On The Ritz

Posted by deliciousonadollar in Carolyn's Originals, Main Dish, Side Dish and tagged with , , , , , , , , , , , ,
Puttin' on the Ritz Stuffed Shrimp.

Puttin’ on the Ritz Stuffed Shrimp.

Whenever I hear the song “Puttin’ on the Ritz” I think  of this recipe, so I have given it the name “Puttin’ on the Ritz Baked Stuffed Shrimp” and because I served it with a pilaf of Israeli couscous, that recipe is included here also.   This meal was a really nice combination of flavors and textures.  I hope you will like it.

A large bag of raw shrimp was  being featured at a terrifically good price at the supermarket this week, so I bought some.  Not having any specific plans for using them, I like to keep shrimp in the freezer because they are so versatile, and quick cooking.  But since I’m currently trying to incorporate at least one seafood meal per week, I decided to make baked stuffed shrimp with some of my ‘loot”.  Now I’m sure they are many, many ways to make the stuffing, but over the years I’ve developed a recipe that we both love, and its become my reliable way to pair any kind of fish with a stuffing.IMG_3286

What I do is make the stuffing (see recipe below), spread it in the bottom of a baking dish, and place the fish/seafood on top.  Drizzle a little melted butter over the top and sprinkle with seasonings.  Bake until the fish is tender.  This particular recipe may be called Baked Stuffed Shrimp, but it’s my version;  not the usual offering you would expect in a restaurant—same ingredients, but different look.

PUTTIN’ ON THE RITZ BAKED STUFFED SHRIMP

SERVINGS:    about 4    To make more adjust ingredients accordingly.

INGREDIENTS

  •  1 pound large shrimp, cleaned and deveined
  • 20 – 30  Ritz crackers, crushed
  • 1 stick butter, divided
  • 1/4 cup chopped onion, or green onions
  • 1 clove garlic
  • 1/4 cup chopped celery
  • 1/4 teaspoon celery salt
  • 1 Tablespoon chopped fresh parsley
  • 1/2 teaspoon seafood seasoning, such as Old Bay
  • 1/2 teaspoon lemon juice

1.  Preheat oven to 350*F.   Lightly grease a baking dish.

2.  Crush crackers and set aside in a bowl.

3.  Melt 6 Tablespoons butter in a skillet over low heat.  Add the onion, celery, and garlic and sauté lightly till onion is translucent. and celery is beginning to soften.

4.  Pour the vegetable mixture over the cracker crumbs, stirring until the crumbs are completely moistened.   Spoon the crumb mixture into the bottom of the baking dish, and spread in a flat layer.

5.  Arrange shrimp attractively on top of stuffing.  Melt the remaining 2 Tablespoon butter and add the 1/2 teaspoon lemon juice.  Drizzle over the shrimp.  Sprinkle with seafood seasoning.

Make a layer of stuffing on the bottom, and place seafood on top. Drizzle with butter and sprinkle with seasonings.

Make a layer of stuffing on the bottom, and place seafood on top. Drizzle with butter and sprinkle with seasonings.

Bake till shrimp have turned pink and are tender, about 20 minutes.

In place of shrimp you could substitute tilapia, flounder, or sole fillets.  Also the stuffing can be expanded by adding in some finely  chopped shrimp, crabmeat, or small bay scallops.

While shrimp are baking, prepare the pilaf:

ISRAELI COUSCOUS PILAF

Israeli Couscous, tri-colored.

Israeli Couscous, tri-colored.

SERVINGS:   about 4

  • 1 cup Israeli couscous
  • 1 Tablespoon olive oil
  • 1 medium shallot, finely chopped
  • 1/4 cup red pepper, finely chopped
  • 1  1/4 cups boiling water

1.  In a medium skillet, heat the olive oil.  Add the chopped shallot and red pepper.  Saute over medium heat till vegetables start to soften. Add the couscous and cook to lightly brown the couscous.

Saute onion and pepper, then add couscous.

Saute shallot and pepper, then add couscous.

2.  Carefully add the boiling water.  Turn down heat to low simmer, and cook covered for about 8 minutes, stirring occasionally.  Cook couscous to al dente, or desired degree of doneness.  Remove from heat and leave covered another 3 – 4 minutes before serving.

Israeli couscous pilaf.

Israeli couscous pilaf.

This is a delicious meal.

This is a delicious meal.

SOURCE:   Carolyn’s Originals

Chicken Crescent Ring

Posted by deliciousonadollar in Sandwichs, Snacks and tagged with , , , , , ,
Chicken Crescent Ring

Chicken Crescent Ring

I made this recipe just recently for a birthday party where the menu consisted of appetizers, finger sandwiches and desserts.  I’ve had this recipe for a long time and had completely forgotten about it until I read a blog posting over at the Rantings of an Amateur Chef where he describes this sandwich.  I suddenly knew it would be perfect for the birthday party we were going to.  So, thank-you to Pat for his post and for reminding me of this great sandwich idea.

Many years ago I went to a Pampered Chef house party.  The hostess was preparing baked items on a pizza stone, and talking about how useful the stone is in addition to making pizza on it.  I was one of many who purchased the pizza stone that evening.  I’ve used it often and always have success in getting a nice crispy crust on my pizzas, but I don’t think to use it for much else, until I made this sandwich. It is not essential to have a pizza stone, so if you don’t have one don’t worry,  you can use a metal pizza pan just as well.

When you serve this, your guests will be impressed with your creativity, and how delicious the sandwich is.

CHICKEN CRESCENT RING

SERVINGS:   about 16

INGREDIENTS

  • 1 can chicken, broken up  ( about 1 cup )
  • 4 slices bacon, cooked crisp and crumbled
  • 1 cup Monterey Jack cheese, shredded
  • 1 cup mayonnaise
  • 2 Tablespoons Dijon mustard
  • 1 Tablespoon dried parsley
  • 1 1/2 Tablespoon green onions, sliced
  • 2 Roma tomatoes, sliced vertically into wedges
  • 1 medium red pepper
  • 2 cups lettuce, shredded
  •  2 rolls, refrigerated crescent rolls

1.  Preheat oven to 375*F.  Lightly grease a pizza pan or stone,

2.  Mix mayonnaise, mustard, parsley, and sliced green onion.   Set aside.

Make the dressing with mayo, mustard, parsley and green onions.

Make the dressing with mayo, mustard, parsley and green onions.

3.  Mix chicken, bacon, 3/4 cup cheese and 1/3 cup mayonnaise mixture.

Mix together, chicken, bacon and shredded cheese.

Mix together, chicken, bacon and shredded cheese.

4.  Unroll crescent dough, separating into triangles.  Arrange in a circle, overlapping wide ends in and points hanging out over the edge.  Leave a  5 – 6 inch circle empty in the center.  ( see picture )

Lay out triangles in a circle with wide ends toward the middle, and points out.

Lay out triangles in a circle with wide ends toward the middle, and points out.

5.  Spoon chicken salad onto rolls at the wide ends.

Spoon chicken salad onto wide ends of triangles.

Spoon chicken salad onto wide ends of triangles.

Wrap the points over and tuck underneath.

Wrap points over and tuck under.

Wrap points over and tuck under.

6.  Slice tomatoes into wedges and tuck one piece into each open space in the ring.

Tomato wedges tucked into each open space.

Tomato wedges tucked into each open space.

7.  Bake 20 – 25 minutes.  Just before end of baking time, sprinkle remaining cheese on top and allow to melt.  Remove from oven to cool slightly.

8.  To serve:  Cut top off red pepper, remove ribs and seeds.  Spoon in remainder of dressing.  Place pepper in center of ring, and garnish around pepper with shredded lettuce.  Cut into servings so that each one has a piece of tomato.

Serve with red pepper in the center and garnished with shredded lettuce.

Serve with red pepper in the center and garnished with shredded lettuce.

I must apologize for the poor quality of the pictures of the finished dish.  In my hurrying I forgot to bring my camera, and so these pictures were taken by someone else with their  camera and then sent to me via e-mail.  I think you can still get the idea of how attractive this is to serve, however.

SOURCE:   Pampered Chef,   via The Ranting Chef.com

Pistachio Cupcakes

Posted by deliciousonadollar in Cupcakes and tagged with , , , , , , ,
Pistachio Cupcakes

Pistachio Cupcakes

This is a very good recipe for cupcakes that just happen to be green.  If you’re looking for something to bake for that St Patrick’s Day event, or just for your family, these might be what you’re looking for.

The inclusion of Pistachio pudding mix into the cupcake batter is what gives them the green color, plus a mild flavor of pistachio.  I wanted a stronger flavor in mine so I added a tiny bit of almond flavoring, and that, for me, was just enough.  The frosting is a white butter cream that I tinted green and then sprinkled the tops with green decorating sugar.  The cupcake itself is very moist because of the addition of sour cream or yogurt.

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I plan to keep this recipe handy because I think I will try substituting other flavors of pudding mix for the pistachio, and varying the frosting to match the cupcake.  It has the potential for being a basic cupcake recipe that lends itself to many variations.

PISTACHIO CUPCAKES

SERVINGS:     Makes  12

INGREDIENTS  and  DIRECTIONS:

You will need to have ready 3  mixing bowls;   a large mixer bowl,  and 2 other smaller bowls.  A muffin pan with paper liners, or well sprayed.  Preheat oven to 350*F.

1.  In your large mixer bowl, beat together all the following till thoroughly combined.

  • 3/4 cup sugar
  • 1/2 cup vegetable oilIMG_3359
  • 2 eggs
  • 3/4 teaspoon salt
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon almond or pistachio flavoring, optional

2.  In a medium bowl, whisk together—

  • 1  ( 3  1/8 oz. ) package pistachio instant pudding mix.  Sugar free is OK.
  • 1  2/3 cup flour

3.  In a small bowl, whisk together

  • 1/2 cup plain or vanilla yogurt,  or sour cream
  • 1/2 cup milk

4.  3/4 cup chopped pistachio nuts,  optional

5.  Starting and ending with flour, alternately beat in flour and yogurt/milk mixtures, scraping down the bowl several times.

6.  Stir in chopped nuts, if using.

7.  Spoon into paper-lined muffin pans, and bake at 350*F for 18 – 22 minutes, until a toothpick inserted into the center of one comes out clean.

8.  Remove from oven and allow to cool 10 minutes in pan, then remove to a wire rack for complete cooling before frosting.

Butter cream frosting tinted green.

Butter cream frosting tinted green.

BUTTER CREAM FROSTING

  • 1/2 cup  ( 1 stick) unsalted butter, softened
  • 1/2 teaspoon flavoring;  vanilla, almond, or pistachio
  • 2  1/4 cups confectioners’ sugar
  • 1 – 2 Tablespoons milk
  • 2-3 drops green food coloring

1.  With an electric mixer, beat the butter till very soft and pale.  Beat in flavoring.

2.  Gradually sift in the confectioners’ sugar, beating well after each addition.  The more you beat at this stage, the lighter and fluffier the frosting will be.  Add milk a little at a time to achieve desired consistency for spreading or piping.

3.  To color, add drops of food coloring, and beat in to achieve desired level of color.

4.  Cover frosting with plastic wrap and put in refrigerator for at least an hour to firm up.  It will keep up to a week stored in the refrigerator.  Bring to room temperature before using.

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Decorating Tips:  Green decorating sugar is a nice touch for green/ St Patrick’s Day cupcakes; or, if using pistachio nuts in the cupcake batter, a few chopped pistachio nuts sprinkled on top would also be nice.

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SOURCE:   The Cupcake,  by Angela Drake,   for Paragon Books

Apple and Sage Pork Chops

Posted by deliciousonadollar in Main Dish and tagged with , , , , , ,
Apple and Sage Porkchops

Apple and Sage Porkchops

When I was a young girl, my family lived next door to a farm, and on this farm they raised some pigs.  No, their name was not McDonald, but in addition to the pigs they raised cows for milking.  They also grew strawberries, and other fruits and vegetables and my family was often the lucky recipient of their over abundance.  Well one year I was witness to their slaughtering one of the pigs.  I won’t go into details, but suffice it to say that I will never forget it and for a long time afterward I would not eat pork of any kind.  As I grew older and became responsible for preparing meals for my family, the vivid memory faded, and I gradually got over it.  Pork came back into my diet and now I can say that it is a meat I like very much and look for different ways to prepare it.

I just got around to making this dish, but I’ve had the recipe for quite some time now.  Don’t know why I waited so long.  Actually it seems  like the perfect fall meal, and that’s about when I clipped out the recipe.  But some things just take time to get to.  No matter, it is outstanding whenever you make it.

Pork chops—I used the boneless variety—apples, onions and a highly seasoned sauce.  Not a big time investment to make but a hugh payoff when you sit down at the table for dinner.  Wow! they were delicious.

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APPLE AND SAGE PORK CHOPS

SERVINGS:   4

YOU WILL NEED:

Cider, apple, onion and seasonings.

Cider, apple, onion and seasonings.

  • 4 pork chops, 1-inch thick, about 1 1/4 pounds
  • 1 Tablespoon flour
  • 1 teaspoon salt
  • 1 1/2 teaspoons rubbed sage
  • 1 teaspoon minced garlic
  • 1 teaspoon thyme leaves
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon paprika
  • 2 Tablespoons olive oil
  • 1 medium onion, thinly sliced
  • 2 red apples, cored and thinly sliced
  • 1/2 cup apple juice or cider
  • 1 Tablespoon brown sugar

DIRECTIONS

1.  Whisk together the flour, salt and all the seasonings in a small bowl.   Sprinkle both sides of pork chops with 1 Tablespoon of the seasoned mixture.  Pat lightly to make it adhere.

2.  Cook pork chops in hot oil in a large skillet on medium-high heat until browned on both sides.

Season chops and brown on both sides.

Season chops and brown on both sides.

Remove from the skillet to a plate.  Add onion to skillet; cook and stir 3 minutes or until tender.  Add the apples;  cook and stir 2 minutes.

Add onions, then apples to skillet.

Add onions, then apples to skillet.

3.  Stir in juice, sugar and remaining seasoned flour until well mixed.  Return pork chops to skillet.  Bring to a boil.  Reduce heat to low; cover and simmer 6 – 8 minutes or until desired doneness.

Return chops to skillet and continue cooking till done.

Return chops to skillet and continue cooking till done.

4.  To serve, arrange chops, onions and apples in a shallow bowl.  Pour sauce over all.

Arrange in a serving dish with apples and onions poured over chops.

Arrange in a serving dish with apples and onions poured over chops.

Served with broccoli and sweet potato.

Served with broccoli and sweet potato.

SOURCE:  Bon Appetite.com