March 30, 2007
Roasted Mushrooms
I'm always amused when I make these and people ask for the recipe. They are so simple, but people are stunned when you tell them how they were made! In fact it's so easy I'll call it a Semi-Recipe!
What You'll Need:
Mushrooms
Sea salt
Black Pepper
Preheat oven to 375 F.
Place mushrooms in an oven safe dish and sprinkle with sea salt and black pepper. Bake for 10-15 minutes, until mushrooms are tender. Serve warm.
Like I said simple and delicious!
Posted by Dianne at 7:05 PM | Comments (0) | TrackBack
Potato Salad
This is my take on a classic Southern potato salad. Growing up in Tennessee when you had a barbeque or a day at the lake, chances are there would be potato salad. My mom taught me how to make it way back when, in fact I don't even remember how old I was, I just remember always knowing how to make potato salad. At some point when I was in high school when the occasion arose to make potato salad, the duty became mine. It's one of those things that you just do by heart. It's good cold or hot. It's very versatile. In fact my mom and I often would have a little bowl when it was warm, while we let the rest of it chill. Try it, you'll like it!
What You'll Need:
4 large potatoes, peeled and cut into 1 inch chunks
2 eggs, boiled and chopped
1/2 cup of cheddar cheese, shredded
A pinch of sea salt
Freshly ground black pepper
1 teaspoon of celery seed
1/4 teaspoon of onion powder
1/4 teaspoon of garlic powder
1/4 teaspoon of paprika
1/4 of a large red onion, chopped fine
1 large celery stalk, chopped
1/3 cup of sweet pickle relish
2 heaping tablespoons of yellow mustard
1/4 cup of light mayo
Boil potatoes until fork tender. (I usually boil the eggs in the same pot with the potatoes. It kills two birds with one stone!) Drain potatoes and place in a large bowl. While the potatoes are still hot add cheese and seasonings and stir to mix. Add the remaining ingredients and mix well. You can serve the salad warm or chilled. I like it either way, but some people prefer it chilled.
Makes 4 servings.
Posted by Dianne at 6:53 PM | Comments (2) | TrackBack
Yeast Muffins
These are a staple around my household. Alexis and Jamison love them! I adapted the recipe from one of my Mom's recipes and I even tweak it to this day. You can add cheese and garlic to make garlic cheese muffins, or onions and rosemary for another twist. The possibilities are endless! They are quick, easy and delicious when you really want a yeast bread and fast! There is no rising process...What's not to like?
What You'll Need:
1 cup of warm water
1/3 cup of organic cane sugar
4 teaspoons of yeast
1 stick of butter, melted
1 teaspoon of salt
1/2 cup of low-fat sour cream
2 cups of unbleached all purpose flour
Preheat oven to 375 F.
Mix yeast and sugar into water and let sit until foamy. (About 2 minutes.)
Melt butter in a large glass bowl and add yeast mixture and salt. Stir in sour cream and flour and mix well. Dough will not form into a ball. It's a very sticky type dough that resembles very thick pancake batter. Scoop into a muffin pan that has been sprayed with non-stick spray. Bake for 12-15 minutes or until golden brown.
Makes about 12 muffins.
Posted by Dianne at 6:37 PM | Comments (2) | TrackBack
What's For Dinner?
Potato salad, roasted mushrooms and asparagus with yeast muffins.
What are you having?
Posted by Dianne at 4:57 PM | Comments (0) | TrackBack
Operation Haremail
I did this the last time Tammy over at Polka Dot Mittens had a swap and it was so much fun! I just mailed my Bunny Buddy's package to Alaska this morning. How fun!
Posted by Dianne at 12:37 PM | Comments (0) | TrackBack
March 29, 2007
What's For Dinner?
Salmon with dill, roasted asparagus and mushrooms.
Update: 8:26 pm: We ended up doing a breakfast for dinner thing and I had a vegetable omelet and whole grain toast with strawberry jam.
What are you having?
Posted by Dianne at 12:08 PM | Comments (0) | TrackBack
March 28, 2007
Creamy Vegetable Orzo
This is another first for me...I've never made Orzo, or even had it before, but I've always been curious. I must say I really liked it and will be making it again soon!
What You'll Need:
1 cup of Tri-Color Orzo Pasta
Extra virgin olive oil
1/2 a small onion, chopped
2 large button mushrooms, chopped
2 large baby portabella mushrooms, chopped
1 leek, chopped
1 small carrot, shredded
Sea salt
Black pepper
1 cup of frozen peas
1/2 cup of Parmesan cheese
Fresh parsley, chopped
Cook Orzo according to package directions, drain and set aside.
Sauté veggies (minus peas) in a little extra virgin olive oil until tender with a pinch of sea salt and black pepper. Add peas and Orzo and cook for about 2-3 minutes until peas are heated through. Remove from heat and stir in Parmesan cheese and freshly chopped parsley. Serve warm.
Quick, simple and delicious. Who can ask for more?
Posted by Dianne at 6:27 PM | Comments (0) | TrackBack
What's For Dinner?
I'm having Creamy Vegetable Orzo.
What are you having?
Posted by Dianne at 5:24 PM | Comments (0) | TrackBack
March 27, 2007
What's For Dinner?
Tonight I'm going to most likely have a light fruit salad. We had an unexpectedly large lunch with Jamison.
What are you having?
Posted by Dianne at 4:21 PM | Comments (0) | TrackBack
Spicy Corn And Beans
This spicy, little veggie dish really hits the spot, especially when you're craving something a little spicy and you want it done quickly!
What You'll Need:
Extra virgin olive oil
1/2 a yellow onion, chopped
1 small bell pepper, chopped
2 cloves of garlic, minced
1 cup of cherry tomatoes, chopped
1 cup of frozen corn
1 can of red beans
1/4 teaspoon of cayenne pepper
1 teaspoon of chili powder
1 pinch of black pepper
1 pinch of sea salt
Sauté onion, bell pepper and garlic and tomatoes until tender in a little extra virgin olive oil. Stir in the rest of the ingredients and cook for 10-20 minutes until heated through and spices meld. Serve with cheese and sour cream to garnish if desired, or just serve plain.
Posted by Dianne at 4:16 PM | Comments (0) | TrackBack
March 26, 2007
What's For Dinner?
Tonight I'm having Spanish Corn and Beans.
What are you having?
Posted by Dianne at 12:25 PM | Comments (0) | TrackBack
Vegetable Enchiladas
My sister and Nelson came over to play in the dirt last Thursday (You've gotta love spring...It's time to plant things again!) and we decided to whip up some dinner. My sister suggested enchiladas and I thought that sounded heavenly! We whipped up this dish and it's not something you'd want to eat every night (lots of cheese, and thus calories), but it most definitely is worth making now and then! ;o)
What You'll Need For The Enchiladas:
Extra virgin olive oil
1 bell pepper, chopped
1/2 a large onion, chopped
4 large or 6 small mushrooms, chopped
Sea salt
Black pepper
1 small container of Tofutti Better Than Cream Cheese
1 - 8 ounce block of low fat cheddar, shredded
1 - 8 ounce block of Colby cheese, shredded
1 cup of milk
What You'll Need For Toppings:
Guacamole
Salsa
Sour Cream
Tomatoes
Green onions
Etc.
Mix cheeses together and set aside
In a large skillet sauté bell pepper, onion and mushrooms until tender with a little salt and pepper. Stir in Tofutti and half of the cheese and stir until melted. Remove from heat.
Preheat oven to 375 F.
Spray a 13 X 9 inch dish with non-stick cooking spray. Spoon Tofutti/veggie mixture into the middle of corn tortillas and fold over. Place seam side down in the baking dish and repeat until all the filling is gone. Top with remaining cheese and milk and bake for 20-25 minutes until cheese is melted and slightly browned.
Top with toppings of your choice after serving.
Notes: You can add whatever you like in the filling. Next time I think I'm going to try some crawfish and shrimp! You could also add some green chilies, or jalapeños, or even a little salsa. Whatever strikes your fancy go for it! ;o)
Posted by Dianne at 9:23 AM | Comments (0) | TrackBack
Vegetable Soup
Alexis and I eat a lot of soup and I go through stages where I like cream based soups, broth based soups or like I am now, tomato based versions. This soup could easily be done without the tomatoes and just broth, but it's delicious as it is!
What You'll Need:
Extra virgin olive oil
1/2 an onion, chopped
2 ribs of celery, chopped
1 leek, chopped
1 carrot, chopped
1 parsnip, chopped
2 cloves of garlic, minced
1/2 teaspoon of oregano
1/2 teaspoon of thyme
2 cups of frozen cherry tomatoes (Note: Alexis and I eat A LOT of cherry tomatoes. When they are just about to go bad, but we aren't eating them fast enough (which is rare truth be told) I put them in the freezer. When I'm making soup I pull them out and throw them in. As the soup cooks they break down and make a wonderful addition! You can use fresh cherry tomatoes instead.)
1 cup of frozen corn
1 cup of frozen peas
1 cup of barley
1/2 a box of vegetable broth
1 - 15 ounce can of tomato sauce
2 cups of water
Sauté onion, celery and leek until tender. Add the rest of the ingredients and stir to incorporate. Bring to a quick boil and reduce heat to simmer. Cook for at least one hour until root veggies are tender.
That's the good thing about soup...It's quick, easy and delicious!
Notes: You could add in some rice or noodles if you like, but I personally just like the barley as a substitute for those ingredients.
Posted by Dianne at 9:15 AM | Comments (0) | TrackBack
March 25, 2007
What's For Dinner?
We've had a lazy weekend. This evening we went out for dinner after we ran an errand.
What are you having?
Posted by Dianne at 6:51 PM | Comments (0) | TrackBack
March 23, 2007
What's For Dinner?
I'm having a Boca burger with roasted onions and homemade sweet potato oven fries.
What are you having?
Posted by Dianne at 2:16 PM | Comments (1) | TrackBack
Crab Stuffed Portabella Mushrooms
This recipe is a cross between deviled crabs and crab cakes, nested on a portabella mushroom cap. I initially got the idea a few years ago when watching Rachel Ray (Note: This was a LONG time ago given now I can't even see her without immediately flinching. Good God, that woman is annoying!) and I tweaked majorly, because her recipes often don't turn out the way they are supposed to. It's hearty enough to easily be a main dish.
What You'll Need:
1 cup of lump crabmeat (Note: NOT imitation crab.)
1 egg, beaten
1/2 a bell pepper, chopped
1/2 a red onion, chopped
1 rib of celery, chopped
1 slice of whole grain bread, toasted and crumbled into bread crumbs
1-2 teaspoons of Old Bay Seasoning (In my opinion the more the better, but it's a little spicy so if you're not into that then go with less)
A pinch of sea salt
2 large portabella mushroom caps
Extra Virgin Olive Oil
Preheat oven to 400 F.
In a baking dish place two portabella mushroom caps gill side up and set aside.
In a bowl mix all ingredients except for olive oil and mushrooms. Stir to incorporate thoroughly and spoon mixture evenly between the two mushrooms to form a mound. Sprinkle with some extra virgin olive oil and bake for 15-30 minutes or until golden brown.
Makes two servings.
Posted by Dianne at 9:03 AM | Comments (6) | TrackBack
March 22, 2007
What's For Dinner?
My sister is here today and she and I made some Vegetable Enchiladas for dinner. We're getting ready to eat now!
What are you having?
Posted by Dianne at 5:32 PM | Comments (0) | TrackBack
Vegetarian Red Beans And Wild Rice
I LOVE red beans and rice! But even when I ate pork, I never cared for the sausage they put in the dish and I would always eat around it. This is the first time I've made it from scratch, though I have tried the Zatarian's mix a few times over the years (usually with chicken or shrimp instead of sausage though). I started thinking about how easy it would be make my own version and I must say I was very pleased with the results! It's hearty, delicious and it has just the right spicy kick!
What You'll Need:
Extra virgin olive oil
1/2 a large yellow onion, chopped
1 bell pepper, chopped
3 celery ribs, chopped (leaves are fine)
3 large garlic cloves, minced
Sea salt
Freshly ground black pepper
1/4 teaspoon of cayenne pepper
2 tablespoons of Creole, Cajun or Soul Food seasoning (Any of the three will work. I used Soul Food seasoning)
1 teaspoon of paprika
1 can of red beans (Or you can soak some beans overnight and cook them instead)
1 cup of wild rice
2 1/3 cups of vegetable broth
Several generous shakes of hot sauce
Sauté onion, bell pepper, celery and garlic until tender. Stir in a pinch of sea salt, cayenne pepper, Creole, Cajun or Soul Food seasoning and paprika. Add 1 cup of wild rice and let cook for about 2 minutes to bring out its nutty flavor. Add beans, broth and hot sauce and cook until liquid is absorbed and rice is tender. (Usually about 25-30 minutes. Check the directions for the wild rice you purchase to get an idea of how long your rice takes to cook.) Serve warm.
Notes: Left overs with this dish are delicious! It also reheats very well. After sitting overnight the spicy flavors meld even more! It's a win, win situation!
Posted by Dianne at 8:35 AM | Comments (0) | TrackBack
March 21, 2007
What's For Dinner?
Alexis and I are having Vegetable Soup.
What are you having?
Posted by Dianne at 12:46 PM | Comments (0) | TrackBack
Manhattan Seafood Chowder
I was in the mood for a tomatoey seafood soup the other night, instead of a cream based one, and I came up with this little gem. It's warm, hearty and delicious!
What You'll Need:
Extra virgin olive oil
1/2 a large yellow onion, chopped
1 large rib of celery, chopped
1 carrot, chopped
1 medium sized potato, peeled and cut into cubes
1 cup of frozen corn
A pinch of sea salt
Freshly ground black pepper
1/2 teaspoon of dried thyme
1 -15 ounce can of tomato sauce
1 - 15 ounce can of diced tomatoes
2 cups of vegetable broth
1 cup of crab meat (Note: NOT imitation crab. Real crabmeat. I used claw meat.)
10-15 cherrystone clams, rinsed and debearded
1-2 cups of small bay scallops
1-2 cups of small shrimp
Sauté onion and celery in extra virgin olive oil until tender. Add potatoes through vegetable broth and cook for at least 1 hour. Add crab and stir to mix. Add clams and cook until clams open. Once open remove the clams from the soup and take them out of their shell and put back into the soup. If a clam doesn't open then toss it, it's not good. Stir in scallops and shrimp and cook until done. (It usually takes about 3-5 minutes for shrimp and scallops to cook.) Serve warm.
Posted by Dianne at 12:35 PM | Comments (2) | TrackBack
March 20, 2007
What For Dinner?
We have to be out and about this evening to have our taxes done so we're planning to grab something while we're out. I want somewhere with a salad, but Alexis can't decide if she wants chicken or noodles, so she's no help. We'll see what Jamison wants when we pick him up at 5, so we'll see where we end up
What are you having?
Posted by Dianne at 3:26 PM | Comments (1) | TrackBack
Homemade Organic Yogurt
A month ago or so I got a yogurt maker after reading about how easy it was to make your own, delicious yogurt. Not only is it easy, it's also cheaper than buying it from the store and you cut down on waste by not having all those plastic containers to have to recycle!
This is the 3rd batch I've made, but the first real milk bath. The first two batches I tried I made with soy milk, but I couldn't get it to set up properly. It was perfect for smoothies, but it was to thin to eat like regular yogurt. This time I used skim milk and it turned out beautifully! It's some of the best yogurt I've ever had! But don't forget to keep 1/2 a cup to make the next batch! ;o)
I'll most likely keep trying with the soy yogurt, but for now here's the milk version to tide you over.
What You'll Need:
4 cups of organic skim milk
1/2 cup of organic nonfat milk powder
1 - 6 ounce container of organic fat-free plain yogurt (Make sure the yogurt you purchase has live active cultures in it or the process won't work. This yogurt is for the starter for the first batch only. After that you just keep 1/2 cup of the yogurt you made the last time to use for your next batch.)
Heat milk and milk powder to between 180 and 200 F. DO NOT LET BOIL!!! Remove from heat and let milk cool to 110 F. (The best way to determine temperature is to use a candy/deep fry thermometer.) While your milk is heating and cooling plug in your yogurt maker and let it warm.
My yogurt maker is made by Salton
Once the milk has cooled to 110 F (Note: This is very important...If the milk is too hot the yogurt will not set up!) add about 1/2 cup to 1 cup of the milk into the yogurt starter and stir until smooth. Pour this yogurt/milk mix into the rest of the milk and stir until just mixed. (Do NOT whip or beat...Just stir gently!) Add mixture to bucket of your yogurt maker and put the lid on. Let process for 4-6 hours or until yogurt is set.
And the best part? The container comes right out of the yogurt base and into the fridge. It even has its own little serving spoon that hooks into the front of the container so it's ready to go:
Simple, creamy, cheap and delicious! It makes about a quart at a time and lasts for about a week to a week and a half. You can add in your own fruit mixture or sweetener if you want to after it's made, but make sure you leave 1/2 cup of plain yogurt to make the next batch.
Notes: Make sure the utensils you are using are extremely clean so as not to mess with the cultures in the yogurt for best results. I usually just pour boiling water over everything that isn't being heated, but is going to touch the mixture to make sure it's sterile.
Posted by Dianne at 11:33 AM | Comments (2) | TrackBack
March 19, 2007
What's For Dinner?
Alexis and I are having vegetarian red beans with wild rice.
What are you having?
Posted by Dianne at 12:12 PM | Comments (0) | TrackBack
Dublin Lawyer
And last but not least of our Saint Patrick's Day feast was the Dublin Lawyer! I would guess that it is named thusly since lobster is a bit pricey and lawyers usually make good money, but I'm completely guessing on that front! It's creamy, rich and oh so delicious! A little most definitely goes a long way!
But truly the most fun part about this dish is you get the set it on fire! I've never made a dish you had to do that with before, but I've always wanted to! And on Saturday I finally got to give it a whirl! ;o)
What You'll Need:
1- 1/2 to 1 pound lobster, steamed and meat removed
2 tablespoons of butter
1/2-3/4 cup of Jameson Irish Whiskey
Sea salt
Freshly ground black pepper
1 cup of heavy cream
2 tablespoons of unbleached all purpose flour
Melt butter and stir in lobster meat into a skillet. Add whiskey and flame the dish:
Yes, my friends you're going to light it on fire! (Jamison actually lit it...I think he was afraid I would blow up the kitchen! ;oP Alexis thought it was a hoot that there was a fire burning on the stove top!) Let the flame burn until the alcohol is burned off and the fire extinguishes itself. Add a pinch of sea salt and black pepper. Mix heavy cream with flour until smooth and pour into the skillet. Cook for 3-5 minutes until the mixture is slightly thickened. Serve warm.
Posted by Dianne at 9:56 AM | Comments (4) | TrackBack
Vegetarian Irish Stew
Irish Stew is a traditional dish that usually has lamb or beef in it, but I decided that a vegetarian version would be just the thing! It's thick, warm, hearty and delicious! It definitely hits the spot!
What You'll Need:
2 tablespoons of Irish butter (or regular butter)
Extra virgin olive oil
1 yellow onion, chopped
1 leek, chopped
2 ribs of celery, chopped
2 carrots, chopped
2 parsnips chopped
1 turnip, peeled and chopped
1 large potato, cut into chunks
1 small container of button mushrooms, cut into quarters
1 small container of baby portabella mushrooms, cut into quarters
1-2 teaspoons of dried thyme
Sea salt
Freshly ground black pepper
1/2 cup of Jameson Irish Whiskey
1 box container of vegetable broth
In a large stockpot over medium heat melt butter with some olive oil. Stir in onions, leeks and celery and cook until tender. Add the rest of the veggies and seasonings and top with some Irish whiskey and vegetable broth. Cook for at least two hours until veggies start to break down and stew thickens.
Posted by Dianne at 9:48 AM | Comments (0) | TrackBack
Boxty
Apparently there's an old Irish proverb that if you can make Boxty you'll get your man! I guess it's like the old adage here that the way to man's heart is through his stomach! ;o)
What You'll Need:
1 cup of grated potato
1 cup of mashed potatoes
1 tablespoon of potato starch
1 teaspoon of baking powder
1 teaspoon of sea salt
2 tablespoons of melted butter
2 cups of unbleached all purpose flour
1/2-3/4 cups of milk
Mix ingredients and form into patties. Pan fry over medium heat in butter or nonstick spray, until browned on each side. Serve warm.
Posted by Dianne at 9:40 AM | Comments (0) | TrackBack
Champ
I had heard of the Camp for years, but had never made it. It's a twist on mashed potatoes, but it's oh so good!
What You'll Need:
6-8 large baking potatoes, peeled and cut into circles
Irish butter (or just regular butter if you want)
Heavy cream
Sea salt
Black Pepper
1 bunch of scallions, chopped
More butter for serving
Boil potatoes in a large pot until tender. Remove from heat and drain. Mash with butter, heavy cream, sea salt and pepper.
While potatoes are cooking sauté scallions until just tender and set aside. Once potatoes are mashed, stir cooked scallions into the mashed potatoes until mixed.
To serve place a mound of Champ on your plate and make a small well in the middle to be filled with butter:
Then eat and enjoy taking a bit of butter with each bite! :o)
Posted by Dianne at 9:33 AM | Comments (2) | TrackBack
Irish Soda Bread
I've always loved Irish Soda Bread and have made it several times over the years. This recipe is adapted from The Little Irish Baking Book
What You'll Need:
2 cups of unbleached all purpose flour
6 cups of whole wheat flour
3 teaspoons of baking soda
2 teaspoons of sea salt
1 quart of buttermilk
Preheat oven to 400 F.
Mix all ingredients in a very large bowl until dough forms. Divide dough and shape into two large or 4 small round loaves. Cut an X on the top of each loaf and bake for 40 minutes to an hour, until bread is browned and sounds hollow when tapped.
Note: Smaller loaves will take less time. Check them 30 minutes into the baking process and keep an eye on them from there if they aren't done yet. They brown quickly, but the inside takes longer to bake.
Posted by Dianne at 9:24 AM | Comments (0) | TrackBack
Beef With Guinness
This dish was an attempt to please the meat eaters in the family, since the rest of the dishes (except for the Dublin Lawyer) were meat free. Although I can't vouch for how this actually tasted given I don't eat beef, Katherine and Ben seemed to like it added to the Vegetarian Irish Stew.
What You'll Need:
Extra virgin olive oil
Roughly 2 pounds of stew meat
1/2 a bottle of Guinness
2 tablespoons of flour
A little more Guinness (about 1/4-1/2 cup) to smooth the flour
In a medium pan brown meat in olive oil. Once browned pour in the first batch of Guinness. In a small bowl mix flour and more Guinness until smooth with no lumps and add to the pot. Stir to mix and simmer for at least two hours, until tender.
Posted by Dianne at 9:14 AM | Comments (0) | TrackBack
100th Entry And A Celebration!
What better way to celebrate my 100th entry, but to also celebrate my midterms being completed! (Thank God!!)
Now on to the rest of the Saint Patrick's Day Recipes!
Posted by Dianne at 9:09 AM | Comments (2) | TrackBack
March 18, 2007
Irish Apple Duff
This was a recipe I found 10+ years ago. I was either living in Huntsville, Alabama or Knoxville, Tennessee at the time. I had never tried it, though it sat in my recipe box all that time and I came across it from time to time when I was searching for other recipes and I would look at it fondly. When I decided to do the Saint Patrick's Day feast I decided it was time to pull it out of the box! I don't remember were it originated, but the end product was delicious, tweaks and all! ;o)
What You'll Need:
1 package of puff pastry, thawed
4 Golden Delicious apples (or apples of your choice)
Natural brown sugar
Raisins
1 egg, beaten
Organic cane sugar for dusting
Preheat oven to 400 F.
Take both puff pastry sheets and cut them in half across the middle giving you 4 pieces of puff pastry. Core apples and place an apple in the middle of each piece of puff pastry. Push puff pastry up around the edges of the apple about halfway up each apple. Place about 2 teaspoons of brown sugar in the bottom of each apple core hole. Top with raisins leaving about 1 cm opening at the top of the core hole. Top with more brown sugar and pack tight. (It's probably about 1 tablespoon total for each apple bottom and top. It isn't much in the grand scheme of things. The apple does most of the sweetening.) Brush the outside of the puff pastry with an egg wash and dust with sugar. The pastry will slide down as it bakes, so don't be alarmed. Bake for 45 minutes to 1 hour until apple is soft and pastry is golden brown. Serve plain or with whipped cream.
Note: If you wanted to use 2 packages of puff pastry, you could completely cover each apple in a bundle. It would take roughly one sheet to entirely enclose an apple and it would be good that way too!
I just needed a little break and thought I'd post another recipe. Back to the midterm I go! This thing is seriously kicking my butt! :o(
Posted by Dianne at 7:54 PM | Comments (1) | TrackBack
Irish Cheese
Yesterday we also sampled some Irish cheeses. I've used the Kerrygold Irish butter for several years now on special occasions and it truly is one of the best butters I have ever tasted, but this is the first time I had seen their cheese selection. It turns out their cheese is just as good! (But I figured it would be!)
We had the Aged Cheddar, the Blarney Castle (which is similar to gouda) and the Dubliner which reminded me of Parmesan, only softer. These cheeses (and the butter too!) are available at my local Giant and I know the butter (but I'm not sure about the cheeses) is also sold at Whole Foods and Safeway.
That's enough of a break for now! Back to the midterms I go! ;o)
Posted by Dianne at 4:06 PM | Comments (0) | TrackBack
Kerry Apple Cake With Caramel Irish Cream Sauce And Whipped Cream
Here is another one of the Irish recipes I made to try yesterday. The cake itself is an Irish recipe I found a while back (with a few tweaks as always! ;o)) and I came up with the sauce myself. The cake is good warm or cooled and it has a wonderful cinnamon kick!
What You'll Need For The Cake:
1 and 3/4 sticks of butter, softened
1 cup of organic cane sugar
4 eggs
The zest of one lemon
1/2 teaspoon of cinnamon
1/2 teaspoon of nutmeg
1 teaspoon of sea salt
1 teaspoon of baking soda
1 teaspoon of baking powder
2 cups of unbleached all purpose flour
2 apples, chopped into small cubes
Preheat oven to 350 F.
Cream together butter, sugar, eggs and lemon zest until creamy. Stir in cinnamon, nutmeg, sea salt, baking soda and baking powder. Add flour and stir until just mixed. Stir in apples and mix until incorporated throughout the batter. Pour into a Bundt pan that has been sprayed with nonstick spray and bake for 45 minutes to 1 hour until cake is golden brown and sticks clean with a toothpick. Turn cake out onto a plate as soon as you bring it out of the oven. Let cool or eat warm, it's good either way!
What You'll Need For The Sauce:
1/2 cup of heavy cream
1/4 cup of organic cane sugar
2 tablespoons of natural brown sugar
1 can of sweetened condensed milk
1/4 cup of Bailey's Irish Cream with a hint of caramel (or regular Bailey's is fine too!)
In a medium sauce pan add ingredients and bring to a boil. Boil for 2 minutes and let cool before serving.
Posted by Dianne at 9:48 AM | Comments (0) | TrackBack
What's For Dinner?
Tonight I'm having Crab Stuffed Portobello Mushrooms.
What are you having?
Posted by Dianne at 9:32 AM | Comments (2) | TrackBack
March 17, 2007
Mini Caramel Irish Cream Cheesecakes
When I sent Jamison to get me a bottle of Irish Cream on Friday he called me with the wonderful news that there was a Bailey's Irish Cream with a hint of caramel flavor. I hadn't bought any Irish Cream in years and given I love both caramel and Irish Cream I just had to try the new Bailey's! It's delicious to drink (every good cook worth their salt knows that tasting is essential to the final product! ;o)) and it made a scrumptious cheesecake to boot!
What You'll Need For The Crust:
3/4 of a sleeve of chocolate graham crackers
1/2 a stick of butter melted
1/4 a cup of sugar
Crush graham crackers. (I use my food processor.) Stir in butter and sugar. Line a muffin pan with muffin liners (14-15) and place crust in the bottom of each liner and press firmly into place. Set aside.
What You'll Need For The Cheesecake:
2 - 8 ounce packages of light cream cheese
2 eggs
1/2 cup of ricotta cheese
1/2 cup of sugar
1/4 cup of Bailey's Irish Cream with a hint of caramel (or just plain Bailey's...It's completely up to you)
1/2 cup of unbleached all purpose flour
Shaved chocolate (optional)
Whipped cream (optional)
Preheat oven to 325 F.
Cream together cream cheese, eggs, ricotta, sugar and Bailey's. Add flour and mix until just blended. Fill each muffin liner 3/4 of the way full. Bake for 25-30 minutes until cheesecake are set.
Once cooled top with shaved chocolate and homemade whipped cream if desired. Store in the refrigerator.
Makes 14-15 mini cheesecakes.
Posted by Dianne at 10:43 PM | Comments (6) | TrackBack
More Irish Recipes To Come Tomorrow
I posted the recipe for Vegetarian Dingle Pies below, but I've got to get busy on a couple of midterms! I'm hoping to knock at least one of them out tonight, if not both! I'll post more recipes later tonight if the midterms go well or sometime tomorrow if they take longer than expected. Until then I hope you all had a wonderful Saint Patrick's Day!
Update: 10:57 PM: I ended up finishing one midterm and it nearly kicked my butt! I thought I'd share another recipe with you to unwind. Hope you enjoy! I still have another midterm and an assignment due tomorrow so it may be Monday before I get all the recipes up on Dianne's Dishes. Stay tuned! :o)
Posted by Dianne at 7:03 PM | Comments (0) | TrackBack
Vegetarian Dingle Pies
At the beginning of this year I made a move that I had been flirting with on and off for years, I became a pescatarian. (I eat fish and seafood, eggs and dairy, but not pork, red meat or poultry because they always make me feel a bit ill). So when I see a recipe I like, I adapt it to one that is vegetarian, vegan or substitute fish. Dingle Pies normally have mutton or lamb in them, but even when I ate meat, I didn't eat baby anything, so it wouldn't have worked for me even then. So I decided to play around with it a little and this is what I came up with! They were delicious! My sister and her husband both liked them and my nephew did too!
What You'll Need For The Crust:
2 1/4 cups of unbleached all purpose flour
1 teaspoon of sea salt
9 tablespoons of butter
1/2 cup of ice water
Process flour and salt in a food processor to mix. Add butter and process until butter is crumbly. Add water and let crumbly dough form. Pour out onto a floured surface and form into a dough ball. Place in the refrigerator wrapped until filling is ready.
Note: If you don't have a food processor you can make the dough with a pastry cutter or fork. Simply mix flour and salt and then cut in butter until crumbly. Then stir in water until dough forms.
What You'll Need For The Filling:
1 small potato cut into small cubes
1 carrot grated
4 large or 6 small button mushrooms chopped
1/4 of an onion, chopped
Sea salt
Freshly ground black pepper
1 egg, beaten
Preheat oven to 400 F.
Place cut veggies in a glass microwave safe bowl and microwave for 3-6 minutes or until tender. Remove from microwave and season with sea salt and pepper.
Cut pie dough into fourths and roll out flat. Cut circles with a biscuit cutter and place a spoonful of filling in the center of each circle. Top with another circle and crimp edges with a fork. Once you have used all of your dough and filling poke each pie a couple of times with a fork to vent. Brush the top of each pie with a beaten egg and bake for 25-30 minutes until golden brown.
Posted by Dianne at 6:46 PM | Comments (0) | TrackBack
March 16, 2007
Tomato Soup
I never liked Tomato Soup until I started making my own. The canned stuff is just blah! But then again canned soups usually are. Sometimes I make my Tomato soup plain and sometimes (like last night) I add in mushrooms and onions, but either way it's delicious!
What You'll Need:
Extra virgin olive oil
1/4 a large yellow onion, chopped fine (optional)
4 large or 6 small button mushrooms, chopped (optional)
2 cloves of garlic, minced
A pinch of sea salt
Freshly ground black pepper
1/2 teaspoon of dried oregano
1/4 teaspoon of dried basil
1 -15 ounce can of tomato sauce
1 cup of vegetable broth
Sauté onion, mushrooms and garlic in some extra virgin olive oil until tender. Add the rest of the ingredients and simmer for at least 1 hour.
Simple, easy and delicious!
Posted by Dianne at 12:49 PM | Comments (0) | TrackBack
What's For Dinner?
Alexis and I are having Manhattan Seafood Chowder.
What are you having?
Posted by Dianne at 12:21 PM | Comments (2) | TrackBack
Irish Feast
This week we decided to go to Ireland in October. I've always wanted to go (ok wanted does NOT describe my desire to go to Ireland...I'm drawn there!) and in December is our 10 year anniversary so we wanted to do something special. The other day I called Jamison and told him it was time to throw caution to the wind and get ourselves to Ireland. I expected him to disagree, but he got on board quickly! Once he was on board I emailed Darlene (who loves Ireland just as much as I do...There's a reason we're best friends you know! ;o)) and told her I couldn't imagine going to Ireland without her and she jumped on board too. With that our travel party was complete! So that got me all festive and in the mood to have a Saint Patrick's Day Irish Feast! (Though for the record I planned the feast first and the trip later, but details smetails! ;o)) So tomorrow my sister, her husband and my nephew are coming over and we're going to have a sampling. We're going to have a bit of Irish Stew, Champ, Boxty, Dingle Pies, Irish Soda Bread, Dublin Lawyer, Kerry Apple Cake, Irish Apple Duff and mini Irish Cream Cheesecakes. And as always recipes to come! ;o)
Posted by Dianne at 11:21 AM | Comments (2) | TrackBack
March 15, 2007
What's For Dinner?
Good question. My allergies are killing me and I can't think of anything that sounds good to me right now.
What are you having?
Update: 4:23 PM: I decided to make some tomato soup.
Posted by Dianne at 2:15 PM | Comments (1) | TrackBack
Lentil Taco Soup
What You'll Need:
Extra virgin olive oil
1/2 a red onion, chopped
1 large celery rib, chopped
4 large button mushrooms, chopped
1 cup of lentils
1 tablespoon of chili powder
1 pinch of sea salt
1 pinch of freshly ground black pepper
3/4 of a 2 pound box of vegetable stock
1 - 16 ounce jar of medium salsa
Sauté onion, celery and mushroom until tender. Add lentils through vegetable stock and cook for about 50 minutes until lentils are plumped. Stir in salsa and cook for an additional ten minutes. Serve warm.
Notes: Sometimes I add green pepper into this soup and/or textured vegetable protein, but last night was out of both. If you like things a little less spicy then use less chili powder and mild salsa.
Posted by Dianne at 1:36 PM | Comments (0) | TrackBack
March 14, 2007
What's For Dinner?
Tonight Alexis and I are having Lentil Taco Soup for dinner.
What are you having?
Posted by Dianne at 1:22 PM | Comments (1) | TrackBack
Double Chocolate Brownies
When I made the Dark Chocolate Brownies the other day Jamison asked where his were. (He's not a fan of Dark Chocolate). I came up with this recipe so he'd have some brownies too! They are ooey, gooey and oh so chocolately! Exactly what you want in a good brownie!
What You'll Need:
1 cup of butter, melted
1 cup of cocoa
9 ounce bag of chocolate chips, melted
1 cup of heavy cream
1 cup of plain yogurt
1 1/2 cups of organic cane sugar
4 eggs
1/4 tsp of sea salt
3 cups of unbleached all purpose flour
Preheat oven to 350 F.
In a large bowl mix butter, melted chocolate chips and cocoa until there are no lumps. Stir in heavy cream through sea salt and mix thoroughly. Stir in flour until just incorporated and pour into a 13 X 9 inch baking dish that has been sprayed with nonstick spray. Bake for 35-40 minutes until brownies are set.
Posted by Dianne at 1:02 PM | Comments (0) | TrackBack
March 13, 2007
What's For Dinner?
It's been a very busy day and I still have projects to do for school so tonight is going to be a left over night. I'm going to reheat some Mixed Vegetable Risotto.
What are you having?
Update: 4:56 PM: Alexis has been less than cooperative today in terms of letting me get my work done so Jamison is going to pick up some dinner instead from a local sports bar and grill.
Posted by Dianne at 2:49 PM | Comments (0) | TrackBack
March 12, 2007
Mixed Vegetable Risotto
Until I actually tried making some, I was a little intimidated by risotto. It's one of those dishes that people sort of place an aura around, but in reality it's not that hard to make! It's creamy, good and oh so satisfying! Try some...You'll LOVE it!
What You'll Need:
1/2 tablespoon of butter
Extra virgin olive oil
1/2 a small yellow onion, chopped
1/2 a small red onion, chopped
1/2 a leek, chopped
2 large button mushrooms chopped
4 asparagus spears, chopped
1 carrot, shredded
1 cup of frozen peas
2 cups of Arborio rice
Water
Sea salt
Freshly ground black pepper
1 cup of Parmesan cheese
Sauté onions, leek, mushrooms and asparagus in butter and olive oil until tender in a large pan or pot. Stir in carrots and peas. Add Arborio rice and 2 cups of hot water. Cook stirring occasionally until water evaporates. Add more water (1 cup at a time) and let evaporate until rice is tender and sticky. (You may end up doing this 6-8 times...Just keep an eye on it!) Remove from heat and stir in cheese to melt. Stir in a pinch of sea salt and some freshly ground black pepper. Let sit for 5 minutes and then serve warm.
Notes: Any veggies will work. Use your favorites and mix it up!
Posted by Dianne at 2:07 PM | Comments (2) | TrackBack
What's For Dinner?
Lemon pepper shrimp, steamed asparagus and roasted sweet potatoes.
What are you having?
Update: 3:50 PM: I decided to have Meatless "Meat" Loaf and Rosemary Garlic Smashed Potatoes instead.
Posted by Dianne at 9:29 AM | Comments (0) | TrackBack
Strawberry Banana Smoothie
Sometimes I like to make a smoothie for breakfast. I've seen a lot of smoothie recipes that call for sweeteners, but the reality is that natural sugars in the fruit are more than enough! Smoothies are fast, easy, healthy and delicious!
What You'll Need Per Person:
1 cup of milk (skim, soy, etc.)
2 strawberries, sliced
1 banana
1 tablespoon of ground flax seed
1 cup of crushed ice
Place all ingredients in the jar of you blender and blend until smooth.
Notes: You can use peaches or blueberries or any other fruit that you like. You can even use frozen fruit! You can also add in some yogurt if you like as well. It's another one of those recipes that you can play with and the possibilities are endless!
Posted by Dianne at 9:01 AM | Comments (0) | TrackBack
March 11, 2007
What's for Dinner?
Mixed vegetable risotto and a spinach side salad.
What are you having?
Posted by Dianne at 4:58 PM | Comments (0) | TrackBack
Lemon Poppy Seed Muffins
Lemon poppy seed muffins are one of my all time favorites, but I've never actually tried to make them at home. Yesterday I decided to give them a try and I am very pleased with the results! They are buttery, lemony and oh so good!
3 cups of unbleached flour
1 tablespoon of baking powder
1 teaspoon of baking soda
1 teaspoon of sea salt
1 1/4 cups of butter, melted
1 cup of organic cane sugar
1 1/2 cups of plain fat free yogurt
1/3 cup of skim milk
The zest of 1 lemon
The juice of 2 large lemons
1/3 cup of poppy seeds
Preheat oven to 350 F.
Sift together flour, baking soda, baking powder and salt and sit aside.
In the bowl of mix together the butter, sugar, yogurt, milk, lemon juice and lemon zest and mix well. Stir in poppy seeds and then slowly add the dry ingredients until just combined and pour into pregreased or lined muffin pans. Batter will be thick.
Bake for 20-25 minutes or until tops are golden.
Makes 2 dozen.
Posted by Dianne at 11:50 AM | Comments (0) | TrackBack
March 10, 2007
Potato Soup With Buttermilk Biscuits
There's nothing like a warm, creamy, potato soup! It's comforting and oh so good! Throw in some buttermilk biscuits and you've got comfort food to a tee!
What You'll Need For The Potato Soup:
3 small potatoes, peeled and cut into rounds
Extra virgin olive oil
1/2 of a large yellow onion, chopped
1/2 of a large leek, chopped
1 large celery stalk, chopped
2 large potatoes, peeled and cubed
Sea salt
Freshly ground black pepper
2 tablespoons of butter
1 cup of heavy cream
2 cups of skim milk
Peel 3 small potatoes and slice into rounds. Bring to a boil and cook until tender. Drain and mash. Set aside.
In a medium sized pot sauté onion, leek and celery until tender. Stir in cubed potatoes a little sea salt, some freshly ground black pepper and cook for about 2 minutes. Add butter and let melt. Once butter is melted stir in heavy cream and skim milk. Cook for 30 minutes and then stir in mashed potatoes to help thicken the soup. Cook for an additional 30 minutes and serve warm.
Makes 2-4 servings.
What You'll Need For The Buttermilk Biscuits:
3 cups of unbleached all purpose flour
1 teaspoon of sea salt
1 teaspoon of baking soda
1 teaspoon of baking powder
1 cup of transfat free vegetable shortening
2 cups of buttermilk
Butter, melted (optional)
Preheat oven to 425 F.
Mix flour, sea salt, baking soda and baking powder in a large bowl. Cut vegetable shortening into the flour mixture. Stir in buttermilk until dough forms. Turn out onto a floured surface and knead a few times. Roll out dough with a rolling pin and cut biscuits with a glass or biscuit cutter. Place onto a baking pan that is lined with a Silpat or parchment paper. Brush the tops with melted butter if desired. Bake for 12-15 minutes until golden brown.
Makes about 15 biscuits.
Posted by Dianne at 11:33 AM | Comments (0) | TrackBack
What's For Dinner?
Homemade pizza with tomatoes, onion, rosemary and goat cheese with a spinach salad.
What are you having?
Posted by Dianne at 11:31 AM | Comments (0) | TrackBack
March 9, 2007
Dark Chocolate Brownies
Brownies are one of those comfort foods that most everyone likes. The possibilities of what you can add into a brownie are endless. All you have to do is use your imagination! This recipe is just a plain and simple brownie, but the taste is anything but!
What You'll Need:
1 cup of butter, melted
7 ounces of dark chocolate, chopped and melted (I used 2 - 3.5 ounce Green & Black's Dark Chocolate candy bars)
1 cup of organic cane sugar (Note: Organic cane sugar is not as white as most processed sugars. It has a wonderful flavor and bakes up just like conventional sugar.)
1 cup of buttermilk
2 eggs
2 teaspoons of vanilla
1/2 teaspoon of sea salt
3 cups of unbleached all purpose flour
Preheat oven to 375 F.
Melt butter in the microwave (about 1 minutes). Stir in broken up chocolate and place back into the microwave until melted (about 1 minute) being careful not to scorch the chocolate. Microwaves differ in power so use your knowledge of your own microwave to estimate times. My microwave is super wimpy so it takes a little longer. Stir in sugar and mix thoroughly. Add butter milk, eggs, vanilla and salt and stir until mixed. Add flour and mix until just incorporated. Pour into a 13 X 9 inch baking dish that has been sprayed with non-stick spray and bake for 20-25 minutes.
Notes: You can add in 1 cup of chopped nuts if you like or coconut or chocolate chips or all three! Be creative...That's what cooking is all about!
Posted by Dianne at 12:20 PM | Comments (0) | TrackBack
What's For Dinner?
I'm torn...
Should I make potato soup?
Or how about homemade macaroni and cheese?
Perhaps a nice corn chowder would be good?
Or then again a nice root veggie soup might be nice!
So many choices!
What are you having?
Update: 5:16 PM: I decided to make a pot of potato soup and some buttermilk biscuits. Comfort food at its finest! ;o)
Posted by Dianne at 10:43 AM | Comments (0) | TrackBack
March 8, 2007
What's For Dinner?
That is the question of the day! I'm completely uninspired to make anything!
What are you having?
Update: 2:55 PM: I'm going to make some sushi.
Update: 6:31 PM: Apathy over took me and I ate a couple of Morningstar Farms corn dogs with some Alexia fries.
Posted by Dianne at 1:38 PM | Comments (4) | TrackBack
Semi-Recipe: Croutons
Last week I had some left over Homemade Loaf Bread that was getting a little stale so I decided to make some croutons. This is another one of those "semi-recipes", but Croutons are extremely easy to make and they are delicious to boot!
What You'll Need:
Bread, cut into cubes
Extra virgin olive oil
Your choice of seasonings (sea salt, freshly ground black pepper, dried parsley, dried oregano, dried basil, garlic powder and/or Parmesan cheese, etc.)
Preheat oven to 475 F.
Toss bread crumbs, olive oil and seasonings to coat. For this batch I simply used sea salt. Bake on a baking sheet until golden brown (about 5-10 minutes). Small batches can even be baked in a toaster oven! Serve immediately or store in an airtight container.
See...Easy, simple and delicious!
Posted by Dianne at 12:29 PM | Comments (0) | TrackBack
March 7, 2007
Where To Eat: Roanoke, Virginia
On the way down to and the way back from Tennessee we stayed in Roanoke, Virginia. On the first end of the trip we ordered Chinese food from a restaurant named Golden China and we were highly impressed! Their Crab Rangoon was some of the best I've ever had. Jamison ordered Beef with Broccoli and was very pleased with the brown sauce it was cooked in and Alexis liked her Vegetable Lo Mein. They were very reasonably p