Hello Readers!! I have added a new page! :)
Check it out--it is called Dishes Galore.
I will try my very hardest to post some new recipes and photos tomorrow, hope you all are having a great week!!
Monday, June 14, 2010
Wednesday, June 9, 2010
Recipe Request!: Dowel Picnic
I am pretty sure this is a Dishes and Disasters first! A recipe request!! :)
I had a good friend from Rochester write me today and ask if I could post on... let's see how she put it, "those tasty things we used to make around the campfire at your parents. It was like dough on a stick and then you cooked it over the fire and pulled it off and filled it with cheese and some kind of sauce..."
I just had to use her words because they perfectly describe this fantastic dish from my childhood.
They are called Dowel Picnic and my family has been making them for probably more than 15 years. Where they came from? I am not completely sure. What are they? Besides amazing, you mean?
Dowel picnic is a meal in a biscuit, and yet you don't even have to turn on the oven. (And according to my sister, making them in the oven doesn't even compare!) All you need for this summer favorite is a campfire, some thicker dowels (about 1.5 inches across), peanut butter, large raw buttermilk biscuits, shredded cheddar cheese, and leftover spaghetti meat sauce.
Sound confusing? Let me explain.
Once the fire has burnt down to mainly coals. Take the wooden dowel and a small amount of peanut butter and spread it thinly on one tip and down that side about 6 inches (this allows the biscuit to slide off easily).
Next, take one buttermilk biscuit, place the center directly on the tip of the dowel and slowly stretch it thinly down the peanut butter covered end. You will want to make sure you do this gently to avoid tears. Be careful to maintain the same thickness so the entire biscuit cooks evenly.
Then, cook it over the coals. You will want to use the rotisserie method and turn the biscuit quite frequently to prevent burning. Remember, you are cooking a biscuit here and not a hot dog. Simply charring the outside will not cut it. Another tip? The tip burns easily so make sure it isn't always pointing down into the fire.
Once the biscuit is completely cooked (takes about 5-10 minutes, depending on the heat of the coals) simply slide it directly off the dowel. Be careful, its hot!
Finally! Fill with cheese and warm spaghetti sauce and enjoy!!
The actual filling strategy has seemed to evolve over the years. At the beginning, we would alternate small amounts of cheese with small amounts of sauce in order to ensure getting some of each in every bite. Now we have figure out that if you cut it in half length-wise and just fill each half with cheese and then cover it with sauce, you a) get to enjoy it twice for the same amount of work and b) it takes a lot of the work out of the stuffing part of dowel picnic.
You can take your pick, if you want this to be a completely knife and fork free meal then just alternate fillings and there ya go! :)
Trust me, give this dish a try. You will most likely be making it 15 years from now.
If you don't have leftover spaghetti sauce, here is my mom's recipe:
Saute 1/2 cup diced onions and 1/2 cup diced celery in a small amount of butter until soft and translucent.
Add 1 lb. ground beef and cook until completely browned.
Add one jar of Prego (whichever flavor you prefer) and simmer for about 30 minutes.
(Correct me if any parts of this are wrong mom!)
I had a good friend from Rochester write me today and ask if I could post on... let's see how she put it, "those tasty things we used to make around the campfire at your parents. It was like dough on a stick and then you cooked it over the fire and pulled it off and filled it with cheese and some kind of sauce..."
I just had to use her words because they perfectly describe this fantastic dish from my childhood.
They are called Dowel Picnic and my family has been making them for probably more than 15 years. Where they came from? I am not completely sure. What are they? Besides amazing, you mean?
Dowel picnic is a meal in a biscuit, and yet you don't even have to turn on the oven. (And according to my sister, making them in the oven doesn't even compare!) All you need for this summer favorite is a campfire, some thicker dowels (about 1.5 inches across), peanut butter, large raw buttermilk biscuits, shredded cheddar cheese, and leftover spaghetti meat sauce.
Sound confusing? Let me explain.
Once the fire has burnt down to mainly coals. Take the wooden dowel and a small amount of peanut butter and spread it thinly on one tip and down that side about 6 inches (this allows the biscuit to slide off easily).
Next, take one buttermilk biscuit, place the center directly on the tip of the dowel and slowly stretch it thinly down the peanut butter covered end. You will want to make sure you do this gently to avoid tears. Be careful to maintain the same thickness so the entire biscuit cooks evenly.
Then, cook it over the coals. You will want to use the rotisserie method and turn the biscuit quite frequently to prevent burning. Remember, you are cooking a biscuit here and not a hot dog. Simply charring the outside will not cut it. Another tip? The tip burns easily so make sure it isn't always pointing down into the fire.
Once the biscuit is completely cooked (takes about 5-10 minutes, depending on the heat of the coals) simply slide it directly off the dowel. Be careful, its hot!
Finally! Fill with cheese and warm spaghetti sauce and enjoy!!
The actual filling strategy has seemed to evolve over the years. At the beginning, we would alternate small amounts of cheese with small amounts of sauce in order to ensure getting some of each in every bite. Now we have figure out that if you cut it in half length-wise and just fill each half with cheese and then cover it with sauce, you a) get to enjoy it twice for the same amount of work and b) it takes a lot of the work out of the stuffing part of dowel picnic.
You can take your pick, if you want this to be a completely knife and fork free meal then just alternate fillings and there ya go! :)
Trust me, give this dish a try. You will most likely be making it 15 years from now.
If you don't have leftover spaghetti sauce, here is my mom's recipe:
Saute 1/2 cup diced onions and 1/2 cup diced celery in a small amount of butter until soft and translucent.
Add 1 lb. ground beef and cook until completely browned.
Add one jar of Prego (whichever flavor you prefer) and simmer for about 30 minutes.
(Correct me if any parts of this are wrong mom!)
Monday, June 7, 2010
Recipes... finally! :)
Ok... so last time I promised I would post the recipes that matched the pictures the day after I posted them, right? Yes. I know that was a few weeks ago... what can I say? Sorry :(
So here we go... this is the start to a marathon of recipes!!
Jalapeno Poppers on the Grill
10 jalapenos
1/2 brick cream cheese (4 oz.), softened
1.5 cups sharp cheddar cheese, shredded
1/2 cup real bacon bits
1. Cut jalapenos in half, length-wise, keeping stem end on.
2. Remove seeds. (These two steps are best done with gloves on. Be very careful not to touch your eyes or anywhere else with anything that has touched the jalapenos!)
2. Mix the remaining ingredients well.
3. Stuff into peppers.
4. Heat grill to med-high heat.
5. Place peppers directly on grill. Cook for about 5 minutes, or until peppers begin to soften.
6. Place tin foil on grill and move peppers to tin foil. Cook another 5-7 minutes with cover closed until filling is bubbly and completely melted.
Cook time depends on how spicy you want the peppers to remain. If you cook them shorter and they maintain a bit of crunch then they will be more spicy than if you cook them until they are completely cooked. This will allow them to be hardly spicy at all.
For easy removal from grill, slide entire piece of foil onto sheet pan.
These peppers are so delicious, serve them alongside any grilled meat or even on a hamburger for extra flare!
Turkey, Broccoli slaw, Poppyseed wraps
These lovely wraps I cannot take credit for. They are a recipe I learned from my mother in law and they are so delicious and so easy! All you need are your choice of wrap, deli turkey, broccoli slaw (can be bought at any grocery store in the produce section), provolone cheese if you wish, and poppyseed dressing.
Layer a few pieces of turkey and cheese down the center of the wrap. Top it with as much broccoli slaw as you like (Maybe about 3/4 cup per wrap, depending on how big the wrap is) and then drizzle about 1-2 Tbl. of dressing over the top. Wrap and enjoy!
These wraps are sweet, salty, crunchy and absolutely healthy! Can't go wrong :)
Clone of a Hardee's Cinnamon Raisin Biscuit
These little biscuits are like heaven and bring me right back to my childhood. One bite and I am back playing in the ball pit at the Hardee's in Rochester... sooo good :)
And simple! All you need is Bisquick mix, cinnamon, raisins, a little softened butter, milk and powdered sugar.
Follow the directions on the side of the box for their sweet biscuits (that would be used for strawberry shortcake), add 1 tsp cinnamon and 1/2 cup raisins for a whole recipe.
While they bake, mix about 1 Tbl. softened butter, 1 cup powdered sugar and enough milk to reach your desired thickness. Add the milk slowly, you will be surprised how little is needed!
When the biscuits are done in the oven, spoon the glaze right over and enjoy! They are perfect for breakfast, an addition to any brunch or even for a casual, comforting dessert.
These are sounding so yummy I am going to have to make them for breakfast tomorrow! :)
The Israeli Couscous photo I posted came from Giada on the Food Network. You can find the recipe here! It is so light and refreshing and perfect for either summer or fall! The apples and cranberries counteract the slightly sweet maple dressing by adding just the right amount of tartness. Add chicken or salmon directly to the salad and call it a meal! Or just serve it as a side :)
The infamous mango pork chops
If everything tasted as good as the amount of time and energy that went into them, these would take hours! And yet-- they take just minutes.
Ingredients needed:
4 Pork chops... you choose the thickness, I like either thick or thin... depends on how much time you have to cook them.
2-3 mangos, peeled and diced
1/4 cup red wine vinegar
1/4 cup sugar
6 whole black peppercorns
Season salt
1. Heat mango, vinegar, sugar and peppercorns in a small saucepan over medium heat. Simmer for 5-10 minutes, until mango is softened and sauce has reduced slightly.
2. Meanwhile, season pork chops and cook over medium high heat in a large non-stick pan. Cooking time will vary depending on thickness of the chop. Be careful not to overcook as pork dries out easily. You can also cook pork chops in a George Foreman grill- even easier!!
Enjoy the pork chops with as much or little of the mango sauce as you like! I like having a little bit in each bite :)
We are having these for dinner this week! I think they appear on my menu about once a month!
And finally...
Muffuletta Portobello Mushroom Sandwiches.
These creative sandwiches came from one of my Cuisine at Home Magazines. I have added my own adjustments so the recipe isn't exactly how it is printed in the magazine. They are so flavorful! I have never eaten a real muffuletta sandwich so I guess I can't say how close to the real thing they taste but, either way, they taste gooood.
Makes 4 sandwiches.
For the vinaigrette-
1/4 cup extra-virgin olive oil
1/4 cup red wine vinegar
1 Tbl Dijon mustard
black pepper and salt to taste (be careful with the salt, the rest of the ingredients are plenty salty!)
For the sandwiches-
4 Ciabatta buns, halved (you could also do a half loaf and then after the sandwiches are complete, cut the loaf into smaller portions)
4 large portobello caps
5 0z. hard salami, chopped
4 oz. provolone cheese, chopped
The original recipe called for 4 oz of pimento stuffed Spanish olives, chopped as well. If you like olives, add them! :)
1. Preheat boriler on low with oven rack 6-8 inches from the heating element.
2. Whisk together all ingredients for dressing.
3. Brush cut sides of buns with dressing and toast lightly under the broiler, about 4 minutes. Set tops aside.
4. Remove gills from mushroom caps with a spoon. Brush both sides of mushrooms with dressing. Place caps topside up on bottom buns. Broil on baking sheet, 4 minutes. Flip mushrooms over, broil two more minutes.
5. Combine salami, cheese and olives if you are using them. Divide into the mushroom caps. Return to oven and broil until cheese starts to melt and brown on top, about 5 minutes.
6. Cover mushrooms with top buns and cut in half.
These sandwiches are nice especially if you have people in your family who need to eat at different times. They are so quick to put together, you can make individual sandwiches at different times without too much work.
Well I think that is all of them!
Check back later this week for...
- BLTTA's (Bacon, Lettuce, Tomato, Turkey, Avocado)
- Onions au gratin with parmesan and sherry
- Twice baked potatoes
- Grilled shrimp and sausage skewers
- Turkey Pitas
- Italian subs with sausage, peppers and onions
- Baked chicken and cheese taquitos
Happy Cooking!! :)
So here we go... this is the start to a marathon of recipes!!
Jalapeno Poppers on the Grill
10 jalapenos
1/2 brick cream cheese (4 oz.), softened
1.5 cups sharp cheddar cheese, shredded
1/2 cup real bacon bits
1. Cut jalapenos in half, length-wise, keeping stem end on.
2. Remove seeds. (These two steps are best done with gloves on. Be very careful not to touch your eyes or anywhere else with anything that has touched the jalapenos!)
2. Mix the remaining ingredients well.
3. Stuff into peppers.
4. Heat grill to med-high heat.
5. Place peppers directly on grill. Cook for about 5 minutes, or until peppers begin to soften.
6. Place tin foil on grill and move peppers to tin foil. Cook another 5-7 minutes with cover closed until filling is bubbly and completely melted.
Cook time depends on how spicy you want the peppers to remain. If you cook them shorter and they maintain a bit of crunch then they will be more spicy than if you cook them until they are completely cooked. This will allow them to be hardly spicy at all.
For easy removal from grill, slide entire piece of foil onto sheet pan.
These peppers are so delicious, serve them alongside any grilled meat or even on a hamburger for extra flare!
Turkey, Broccoli slaw, Poppyseed wraps
These lovely wraps I cannot take credit for. They are a recipe I learned from my mother in law and they are so delicious and so easy! All you need are your choice of wrap, deli turkey, broccoli slaw (can be bought at any grocery store in the produce section), provolone cheese if you wish, and poppyseed dressing.
Layer a few pieces of turkey and cheese down the center of the wrap. Top it with as much broccoli slaw as you like (Maybe about 3/4 cup per wrap, depending on how big the wrap is) and then drizzle about 1-2 Tbl. of dressing over the top. Wrap and enjoy!
These wraps are sweet, salty, crunchy and absolutely healthy! Can't go wrong :)
Clone of a Hardee's Cinnamon Raisin Biscuit
These little biscuits are like heaven and bring me right back to my childhood. One bite and I am back playing in the ball pit at the Hardee's in Rochester... sooo good :)
And simple! All you need is Bisquick mix, cinnamon, raisins, a little softened butter, milk and powdered sugar.
Follow the directions on the side of the box for their sweet biscuits (that would be used for strawberry shortcake), add 1 tsp cinnamon and 1/2 cup raisins for a whole recipe.
While they bake, mix about 1 Tbl. softened butter, 1 cup powdered sugar and enough milk to reach your desired thickness. Add the milk slowly, you will be surprised how little is needed!
When the biscuits are done in the oven, spoon the glaze right over and enjoy! They are perfect for breakfast, an addition to any brunch or even for a casual, comforting dessert.
These are sounding so yummy I am going to have to make them for breakfast tomorrow! :)
The Israeli Couscous photo I posted came from Giada on the Food Network. You can find the recipe here! It is so light and refreshing and perfect for either summer or fall! The apples and cranberries counteract the slightly sweet maple dressing by adding just the right amount of tartness. Add chicken or salmon directly to the salad and call it a meal! Or just serve it as a side :)
The infamous mango pork chops
If everything tasted as good as the amount of time and energy that went into them, these would take hours! And yet-- they take just minutes.
Ingredients needed:
4 Pork chops... you choose the thickness, I like either thick or thin... depends on how much time you have to cook them.
2-3 mangos, peeled and diced
1/4 cup red wine vinegar
1/4 cup sugar
6 whole black peppercorns
Season salt
1. Heat mango, vinegar, sugar and peppercorns in a small saucepan over medium heat. Simmer for 5-10 minutes, until mango is softened and sauce has reduced slightly.
2. Meanwhile, season pork chops and cook over medium high heat in a large non-stick pan. Cooking time will vary depending on thickness of the chop. Be careful not to overcook as pork dries out easily. You can also cook pork chops in a George Foreman grill- even easier!!
Enjoy the pork chops with as much or little of the mango sauce as you like! I like having a little bit in each bite :)
We are having these for dinner this week! I think they appear on my menu about once a month!
And finally...
Muffuletta Portobello Mushroom Sandwiches.
These creative sandwiches came from one of my Cuisine at Home Magazines. I have added my own adjustments so the recipe isn't exactly how it is printed in the magazine. They are so flavorful! I have never eaten a real muffuletta sandwich so I guess I can't say how close to the real thing they taste but, either way, they taste gooood.
Makes 4 sandwiches.
For the vinaigrette-
1/4 cup extra-virgin olive oil
1/4 cup red wine vinegar
1 Tbl Dijon mustard
black pepper and salt to taste (be careful with the salt, the rest of the ingredients are plenty salty!)
For the sandwiches-
4 Ciabatta buns, halved (you could also do a half loaf and then after the sandwiches are complete, cut the loaf into smaller portions)
4 large portobello caps
5 0z. hard salami, chopped
4 oz. provolone cheese, chopped
The original recipe called for 4 oz of pimento stuffed Spanish olives, chopped as well. If you like olives, add them! :)
1. Preheat boriler on low with oven rack 6-8 inches from the heating element.
2. Whisk together all ingredients for dressing.
3. Brush cut sides of buns with dressing and toast lightly under the broiler, about 4 minutes. Set tops aside.
4. Remove gills from mushroom caps with a spoon. Brush both sides of mushrooms with dressing. Place caps topside up on bottom buns. Broil on baking sheet, 4 minutes. Flip mushrooms over, broil two more minutes.
5. Combine salami, cheese and olives if you are using them. Divide into the mushroom caps. Return to oven and broil until cheese starts to melt and brown on top, about 5 minutes.
6. Cover mushrooms with top buns and cut in half.
These sandwiches are nice especially if you have people in your family who need to eat at different times. They are so quick to put together, you can make individual sandwiches at different times without too much work.
Well I think that is all of them!
Check back later this week for...
- BLTTA's (Bacon, Lettuce, Tomato, Turkey, Avocado)
- Onions au gratin with parmesan and sherry
- Twice baked potatoes
- Grilled shrimp and sausage skewers
- Turkey Pitas
- Italian subs with sausage, peppers and onions
- Baked chicken and cheese taquitos
Happy Cooking!! :)
Sunday, May 16, 2010
Picture Post!
Ok... so I know I said I would add the pictures and recipes from the dishes I listed last week, BUT...
we spent the entire weekend outside, and this mama is t.i.r.e.d.
So you get photos tonight, and recipes tomorrow... I promise!
Jalapeno Poppers... on the grill... yum
Turkey, poppy seed, broccoli slaw wraps
The clone of a cinnamon raisin Hardee's biscuit ;)
Israeli couscous salad with craisens, apples and almonds
The infamous mango pork chops!
"Muffaletta" Portabella Ciabatta sandwich
we spent the entire weekend outside, and this mama is t.i.r.e.d.So you get photos tonight, and recipes tomorrow... I promise!
Jalapeno Poppers... on the grill... yum
Turkey, poppy seed, broccoli slaw wraps
The clone of a cinnamon raisin Hardee's biscuit ;)
Israeli couscous salad with craisens, apples and almonds
The infamous mango pork chops!
"Muffaletta" Portabella Ciabatta sandwichYum, time to visit the kitchen, these photos are making my stomach growl!
Monday, May 10, 2010
It's been a while!
Wow! I can't believe it has been two weeks since I have posted any recipes... to say our little schedule has been hectic would be quite fair :) I'm not even going to get to finish this post today... just adding a little teaser!
There have only been a few super fun recipes (you know, like not frozen chicken patty sandwiches, chicken on salad, or tacos) in the last two weeks so I will just highlight a few of my favorites and add yummy, drool-inducing pictures ;) haha
Check back in a few days if any of these recipes tickle your tastebuds!
- Grilled jalapeno poppers (cheesy, creamy, bacon-y goodness!)
- Buffalo chicken flatbread
- Provolone and Salami stuffed Portabello sandwiches
- Mango Pork Chops
- Cranberry, Almond and apple israeli couscous salad
And to leave you with a little cuteness... my babies- Emma (the dog) and Mayce :)
Thursday, April 22, 2010
A disaster-free week! :)
I have been counting down the days until Sunday so I could post about all the yummy dinners we had this week! I am so excited to share the recipes so that other people can enjoy them too :)
On Monday we enjoyed a spin on the classic greek food: the gyro. Traditionally, this sandwich consists of a pita, thinly sliced seasoned lamb rotisserie, tomatoes, onions and a yogurt-based cucumber sauce called tzatziki. They are one of my favorite foods to treat myself to when I am in Rochester because there are two great restaurants that make them!
Making the actual lamb at home, however, is a little overwhelming to me. For one, I am not a fan of lamb prepared in any other way. And two, this lamb is ground, specially seasoned, put on a rotisserie and constantly shaved with a special tool as the outside cooks--making it crusty and brown on one side and nice and juicy on the other.
I saw Ina Garten make a marinated lamb kabob on Food Network and the marinade looked really yummy so I thought I would try it with chicken and make our own little chicken gyros instead. The only thing I did different from the recipe is to add a few cloves of chopped garlic.
I also couldn't find the really yummy, soft pitas so I used some Naan instead that I found at Trader Joes and it actually worked quite well. Just stick it on the grill with the kebabs for the last few minutes to toast up and warm each side!
I also made the tzatziki sauce from scratch for this meal and it was surprisingly simple! I have always wanted to try making it because I douse my gyros with it typically and it is so fresh and refreshing tasting! (I had tons leftover and I have been dipping my carrots and celery in it- fabulous!!) The base for the sauce is Greek yogurt which is basically plain yogurt that has been drained so it is really thick. You can find it at most stores but if, for some reason, you can't find it, just take plain yogurt, place it is a strainer lined with cheese cloth and let it sit in the fridge over night. All the liquid will drain out and you will be ready to go!
Tzatziki Sauce:
16 oz. Plain Greek yogurt
1/2 english cucumber, shredded with all liquid squeezed out
2 Tbl. olive oil
1 Tbl. red wine vinegar
3 cloves garlic pasted (chop garlic, sprinkle with salt, use the flat part of your knife to grind the garlic against the cutting board making a paste)
1/2 tsp salt
Mix all ingredients in a non-reactive bowl (not metal) and chill for a few hours.
Serve with gyro, vegetables, warmed or toasted pita
Oh yeah, for a side we had my favorite Greek salad :)
On Tuesday, Alex came home from work early and we had a nice picnic outside! I had planned on him having practice this night, so I made my mom's chicken curry salad the day before so he could have dinner on his way to practice. Well, he ended up not having practice and I had dinner already prepared! :)
My mom has made this salad for a long time and it is always a summer staple. It is simple to prepare and so, so delicious. Filled with juicy chicken meat, sliced green grapes, raisins, celery and walnuts, this salad is dressed with a small amount of mayo, lemon juice and curry powder and eaten on yummy croissants. I also tried eating it on a wrap and it was equally delicious!
I really love being able to grill in the summer because you can take a bunch of simple things that are easy to prepare and put them together making a really delicious seemingly non-simple dinner :) Pay attention later on for a quick idea for using up these leftover simple sides!
If you like french bread and you would like to know how to make it, pay close attention now... I have found the best recipe. I have made homemade french bread before and used a few different recipes and I won't look for new recipes anymore. This recipe makes two french baguettes and they are soft and chewy and sweet and salty and, well, amazing.
Looks amazing, right? ;) Let me tell you, this bread makes your home smell so warm and inviting. I am going to be making it every chance I get. (And what makes it even better is it costs less than a dollar to make!) Eat it plain with butter, slice it thinly and make it into crostini for dips or bruschetta, or use it to make your favorite sub sandwiches!
I did make a few changes to the recipe because some of the steps didn't really fit. My breadmaker's dough function mixes the dough, kneads the dough and than lets the dough rise. In the recipe, there is a step that directs you to place the dough in a bowl and let it rise before punching it down and rolling it out. I just skipped this step and went straight to punching it down and rolling it out.
I also used an entire egg for the egg wash instead of just an egg yolk (as the recipe calls for) and, after I applied the egg wash, I sprinkled the tops of the loaves with some regular old table salt. I think this salt adds like three levels of deliciousness to the finished product! I am not sure why but it really reminds me of bread that you would get at a pizzeria or something. It actually reminds me of the breadsticks I used to order at Sabarro in high school :)
Ok, enough about the bread. Although I could have eaten this bread alone and been happy, we did actually eat it with a meal :) I made a creamy tomato pasta that was quick and easy and incredibly delicious.
To start, I sauteed some pancetta (italian bacon- you could sub bacon if you like) in a small amount of olive oil with a large clove of chopped garlic. After the pancetta had started to crisp I added a few chopped mushrooms. Saute for a few minutes, add your favorite jar of spaghetti sauce and simmer for 5-10 minutes on low heat. Meanwhile, cook any cut of pasta (we used bow ties) until al dente.
After the sauce has simmered and the pasta has cooked, melt in half a container of marscapone cheese and stir until smooth. Mix sauce and pasta and serve with freshly grated parmesan cheese.
The marscapone cheese adds a completely creamy mouth-feel to the sauce but doesn't make it taste any cheesier. It just makes the sauce feel like velvet and taste completely rich. The pancetta and mushrooms add enough meatiness that you don't miss having any ground beef or anything in the actual spaghetti sauce.
Finally! A quick recipe we had for breakfast on Saturday that used up some of our simple grilled sides from earlier in the week. Usually I try to plan enough for dinner so that Alex can take leftovers for lunch the next day. However, he decided to eat all the steak and dinnertime, leaving me with a bunch of leftover potatoes, mushrooms and asparagus.
Perfect ingredients to make a fritatta!!
A fritatta could be compared to either an omelet or a quiche. The only difference between these two things is you don't have to make several omelets and spend your whole morning flipping them at the stove and there is no crust.
To make this fritatta, I simply heated a tablespoon of butter in a medium non-stick frying pan and sauteed my leftover veggies until they were heated through. If you are starting from scratch, just saute any combination of vegetable (or even meats!) long enough to cook them. Meanwhile, beat 6 eggs with a tablespoon of cream (or milk) and a small amount of salt, pepper and hot sauce (if you like it). Once the veggies are warm, add the egg mixture.
With the pan or medium, medium-high heat, let the egg mixture cook on the bottom without stirring it. When you can see the eggs firming up on the sides, use a rubber spatula and lightly push away the eggs from the sides, letting the raw egg mixture run into the sides to cook.
Heat your broiler to low with the rack at the top of the oven. When the egg mixture looks almost completely done except for the middle, place the pan in the oven under the broiler. (I leave the oven door slightly open with the handle sticking out so that it is sure not to melt!)
Watch the fritatta closely becauce cooking times vary. When the egg mixture is firm, sprinkle the top with the cheese of your choice and return it to the oven to melt. Slice into wedges and serve :)
Wow, this was a long post... let me know if you try any of the recipes!! :)
On Monday we enjoyed a spin on the classic greek food: the gyro. Traditionally, this sandwich consists of a pita, thinly sliced seasoned lamb rotisserie, tomatoes, onions and a yogurt-based cucumber sauce called tzatziki. They are one of my favorite foods to treat myself to when I am in Rochester because there are two great restaurants that make them!
Making the actual lamb at home, however, is a little overwhelming to me. For one, I am not a fan of lamb prepared in any other way. And two, this lamb is ground, specially seasoned, put on a rotisserie and constantly shaved with a special tool as the outside cooks--making it crusty and brown on one side and nice and juicy on the other.
I saw Ina Garten make a marinated lamb kabob on Food Network and the marinade looked really yummy so I thought I would try it with chicken and make our own little chicken gyros instead. The only thing I did different from the recipe is to add a few cloves of chopped garlic.
I also couldn't find the really yummy, soft pitas so I used some Naan instead that I found at Trader Joes and it actually worked quite well. Just stick it on the grill with the kebabs for the last few minutes to toast up and warm each side!
I also made the tzatziki sauce from scratch for this meal and it was surprisingly simple! I have always wanted to try making it because I douse my gyros with it typically and it is so fresh and refreshing tasting! (I had tons leftover and I have been dipping my carrots and celery in it- fabulous!!) The base for the sauce is Greek yogurt which is basically plain yogurt that has been drained so it is really thick. You can find it at most stores but if, for some reason, you can't find it, just take plain yogurt, place it is a strainer lined with cheese cloth and let it sit in the fridge over night. All the liquid will drain out and you will be ready to go!
Tzatziki Sauce:
16 oz. Plain Greek yogurt
1/2 english cucumber, shredded with all liquid squeezed out
2 Tbl. olive oil
1 Tbl. red wine vinegar
3 cloves garlic pasted (chop garlic, sprinkle with salt, use the flat part of your knife to grind the garlic against the cutting board making a paste)
1/2 tsp salt
Mix all ingredients in a non-reactive bowl (not metal) and chill for a few hours.
Serve with gyro, vegetables, warmed or toasted pita
Oh yeah, for a side we had my favorite Greek salad :)On Tuesday, Alex came home from work early and we had a nice picnic outside! I had planned on him having practice this night, so I made my mom's chicken curry salad the day before so he could have dinner on his way to practice. Well, he ended up not having practice and I had dinner already prepared! :)
My mom has made this salad for a long time and it is always a summer staple. It is simple to prepare and so, so delicious. Filled with juicy chicken meat, sliced green grapes, raisins, celery and walnuts, this salad is dressed with a small amount of mayo, lemon juice and curry powder and eaten on yummy croissants. I also tried eating it on a wrap and it was equally delicious!
Curry Chicken Salad
4 chicken breasts cooked, chopped into small pieces
2 C green grapes, sliced
1/4 C chopped Walnuts
3 stalks celery chopped finely
3/4 C raisins
Sauce: mix together.
1/2 C mayo
2 Tb. lemon juice
1 1/2 tsp curry powder
dash pepper
On Wednesday, we grilled :) We had simple steaks rubbed with our favorite Weber Grind and Grill Chicago Steak seasoning, grilled and then topped with a small piece of Black Truffle Butter. This butter can be a little expensive and I just had some left over from a different recipe. It is not necessary but adds a really luxurious taste to the steak :) For sides we had simple sauteed mushrooms seasoned with a little garlic salt and onion powder, asparagus on the grill and sliced red potatoes seasoned with rosemary, wrapped in tin foil and cooked on the grill.
On Wednesday, we grilled :) We had simple steaks rubbed with our favorite Weber Grind and Grill Chicago Steak seasoning, grilled and then topped with a small piece of Black Truffle Butter. This butter can be a little expensive and I just had some left over from a different recipe. It is not necessary but adds a really luxurious taste to the steak :) For sides we had simple sauteed mushrooms seasoned with a little garlic salt and onion powder, asparagus on the grill and sliced red potatoes seasoned with rosemary, wrapped in tin foil and cooked on the grill.
I really love being able to grill in the summer because you can take a bunch of simple things that are easy to prepare and put them together making a really delicious seemingly non-simple dinner :) Pay attention later on for a quick idea for using up these leftover simple sides!
If you like french bread and you would like to know how to make it, pay close attention now... I have found the best recipe. I have made homemade french bread before and used a few different recipes and I won't look for new recipes anymore. This recipe makes two french baguettes and they are soft and chewy and sweet and salty and, well, amazing.
Looks amazing, right? ;) Let me tell you, this bread makes your home smell so warm and inviting. I am going to be making it every chance I get. (And what makes it even better is it costs less than a dollar to make!) Eat it plain with butter, slice it thinly and make it into crostini for dips or bruschetta, or use it to make your favorite sub sandwiches!I did make a few changes to the recipe because some of the steps didn't really fit. My breadmaker's dough function mixes the dough, kneads the dough and than lets the dough rise. In the recipe, there is a step that directs you to place the dough in a bowl and let it rise before punching it down and rolling it out. I just skipped this step and went straight to punching it down and rolling it out.
I also used an entire egg for the egg wash instead of just an egg yolk (as the recipe calls for) and, after I applied the egg wash, I sprinkled the tops of the loaves with some regular old table salt. I think this salt adds like three levels of deliciousness to the finished product! I am not sure why but it really reminds me of bread that you would get at a pizzeria or something. It actually reminds me of the breadsticks I used to order at Sabarro in high school :)
Ok, enough about the bread. Although I could have eaten this bread alone and been happy, we did actually eat it with a meal :) I made a creamy tomato pasta that was quick and easy and incredibly delicious.
To start, I sauteed some pancetta (italian bacon- you could sub bacon if you like) in a small amount of olive oil with a large clove of chopped garlic. After the pancetta had started to crisp I added a few chopped mushrooms. Saute for a few minutes, add your favorite jar of spaghetti sauce and simmer for 5-10 minutes on low heat. Meanwhile, cook any cut of pasta (we used bow ties) until al dente.
After the sauce has simmered and the pasta has cooked, melt in half a container of marscapone cheese and stir until smooth. Mix sauce and pasta and serve with freshly grated parmesan cheese.
The marscapone cheese adds a completely creamy mouth-feel to the sauce but doesn't make it taste any cheesier. It just makes the sauce feel like velvet and taste completely rich. The pancetta and mushrooms add enough meatiness that you don't miss having any ground beef or anything in the actual spaghetti sauce.
Finally! A quick recipe we had for breakfast on Saturday that used up some of our simple grilled sides from earlier in the week. Usually I try to plan enough for dinner so that Alex can take leftovers for lunch the next day. However, he decided to eat all the steak and dinnertime, leaving me with a bunch of leftover potatoes, mushrooms and asparagus.
Perfect ingredients to make a fritatta!!
A fritatta could be compared to either an omelet or a quiche. The only difference between these two things is you don't have to make several omelets and spend your whole morning flipping them at the stove and there is no crust.
To make this fritatta, I simply heated a tablespoon of butter in a medium non-stick frying pan and sauteed my leftover veggies until they were heated through. If you are starting from scratch, just saute any combination of vegetable (or even meats!) long enough to cook them. Meanwhile, beat 6 eggs with a tablespoon of cream (or milk) and a small amount of salt, pepper and hot sauce (if you like it). Once the veggies are warm, add the egg mixture.
With the pan or medium, medium-high heat, let the egg mixture cook on the bottom without stirring it. When you can see the eggs firming up on the sides, use a rubber spatula and lightly push away the eggs from the sides, letting the raw egg mixture run into the sides to cook.
Heat your broiler to low with the rack at the top of the oven. When the egg mixture looks almost completely done except for the middle, place the pan in the oven under the broiler. (I leave the oven door slightly open with the handle sticking out so that it is sure not to melt!)
Watch the fritatta closely becauce cooking times vary. When the egg mixture is firm, sprinkle the top with the cheese of your choice and return it to the oven to melt. Slice into wedges and serve :)
Wow, this was a long post... let me know if you try any of the recipes!! :)
Bonus Recipe: Caramel Espresso Bar!!
I saw Giada make these bars a few weeks ago on Food Network and I automatically purchased all the ingredients needed during my next trip to the store. And that should tell you something about how good they looked-- the ingredients weren't even listed on my shopping list (which I try to stick to pretty close) and they ended up in my shopping cart all the same :)
So the ingredients have been staring at me every time I open my pantry door, begging me to use them. And finally, after two weeks, I found an excuse to make these delicious bars! I mean, I shouldn't always need an excuse to make myself a treat, right? And, I'll admit, there are several occasions where I end up just making treats for myself. However, I have found that if I have somewhere to take the treat, I can still try it, freeze a few and then ship the rest off to other people's hips ;)
These treats were made special for my fabulous MOPs group. It was our last week this week until we start up again in September (with all new groups :( ) and I love to make treats for these ladies! The original recipe states that it will serve 6-8 people. 6-8 people?? I ended up cutting them much smaller then the recipe suggested because they turned out so incredibly rich that you could only eat a small amount in one sitting. So I froze two rows, packed up about 40 to go to my MOPs meeting and sent about 20 in to work with Alex.
All in all, the recipe was pretty simple but it took a little bit of time to complete. There were three basic steps: make a graham cracker crust, make homemade caramel, and then melt some chocolate chips with a little heavy cream.
I have never made homemade caramel before but I am going to make it again really soon! All you need to make caramel is cream, brown sugar, butter, a saucepan and a candy thermometer. You stir all the ingredients together until the mixture is smooth and then let it boil until the temperature reaches 240 degrees. The end product is a luxuriously smooth and creamy caramel that is so silky and delicious! I think next time I will just poor it right onto a piece of parchment paper and cut it into squares. Or maybe I will just eat it right out of the pan with a spoon ;)
Some suggestions I have if you feel like giving this recipe a try:
1) Some of the reviewers of the recipe said the 1 1/2 sticks of butter called for in the crust was way, way too much butter. One reviewer suggested that 6 Tbl. was plenty so that is what I tried. My crust ended up being slightly more crumbly then I would have liked it so next time I would increase the amount to probably 1 stick or 8 Tbl.
- another reviewer suggested making the crust out of shortbread (genius! a homemade twix bar!! this will definitely be on my treat list soon!)
2) The chocolate layer on top is quite rich. I even used 1/2 cup milk chocolate chips and 1 1/2 cups semi-sweet chips because I ran out of semi-sweet chips but I think that I would do less than 2 cups total chocolate chips next time and do half milk, half semi-sweet.
3) I also didn't do the sea salt on top of the chocolate because I didn't have it. If you have it, try it and let me know what you think! I am sure it brings the overall taste to a whole new level :)
4) And finally, I am a sucker for peanut butter and chocolate in any form so I might try to find a way to sneak some peanut butter in here too! Mix in with the crust maybe or in with the chocolate layer-- yum... yum... ;)
Subscribe to:
Posts (Atom)
