July 31, 2008
What's For Dinner?
Jamison and Alexis want spaghetti. (But when do they NOT want spaghetti! ;oP) So spaghetti it is...For them anyway. I'm going to make a fresh pasta topper with fresh tomatoes, mushrooms, broccolini, garlic and whatever else I decide to throw in.
What are you having?
Posted by Dianne at 1:36 PM | Comments (7) | TrackBack
Summer Salsa: Where Zucchini and Cucumbers Collide!
It's summer and you've got a ton of zucchini and cucumbers...Now what do you do with them? Why not make a fresh salsa. Salsa with cucumbers and zucchini? Yes...Salsa! This salsa is a bit different in that it contains no tomatoes, but trust me you won't miss them because you're adding a bunch of different vegetables in their place! The fresh vegetables, along with the choice of spices, give the salsa just the right punch and the possibilities of what you could do with this mix are endless!
To see more zucchini and cucumber recipes be sure to stop over at Dinner Tonight with the editors of Everyday Food. They've got a fabulous section today entitled "Garden Goodies: Cuke & Zuke Fest" and you know that is going to be good and I just had to participate right along with them when I found out about it yesterday, because zucchini and cucumbers...What's not to like? And I know many of you are always looking for new recipes to utilize your summer abundance of vegetables, especially cucumbers and zucchini since you comment and e-mail me often. So stop on over at Everyday Food to see what awaits you there and let's dive right in right here shall we?
What You'll Need:
1 large zucchini, seeded and chopped
3-4 pickling cucumbers, seeded and chopped
1 yellow squash, seeded and chopped
1 green bell pepper, chopped (Note: Any color will work.)
1 chocolate bell pepper, chopped (Note: Again any color you have on hand will do.)
1 jalapeño pepper, chopped fine (Note: I like to use the milder version of these, but you can use the regular ones if you like.)
1 small red onion, chopped (Note: Have I mentioned lately these should be called purple instead of red? ;oP)
1 ear of corn, kernels removed
2-3 tablespoons of extra virgin olive oil
A generous pinch of sea salt
A very generous pinch of finely ground black pepper
1 tablespoon of chili powder
1 tablespoon of paprika
1/4 teaspoon of cayenne pepper
Chop veggies and toss together in a large bowl. Drizzle olive oil over the top of the veggies and toss to coat. Add in spices and mix well. Chill for at least 1 hour before serving. (How simple is that?)
This mixture will store in the fridge for up to a week.
Notes: You can use any mix of peppers that you like. If you want a milder mix leave out the jalapeño and cayenne peppers. If you like it really hot then nix the bells and add in a mixture of all hot peppers. It's completely up to taste and what you like. As for serving...You could use the salsa to top grilled chicken or fish, it would make a fabulous, surprising topper for your standard mashed or baked potato or you can go super simple and just grab some tortilla chips and dig right in like I did! Sometimes simple is best, especially in the summer!
Posted by Dianne at 9:54 AM | Comments (8) | TrackBack
July 30, 2008
What's For Dinner?
Alexis asked if we could have chicken noodle soup and crackers so chicken noodle soup and crackers it is! I needed to make broth anyway, so this works out perfectly!
What are you having?
Posted by Dianne at 2:06 PM | Comments (5) | TrackBack
Daring Bakers July 2008: Filbert Gateau with Praline Buttercream, But Make Mine An Excused Absence Instead
Hello everyone! This month's challenge was Filbert Gateau with Praline Buttercream and was hosted by Chris of Mele Cotte, but sadly I had to take a pass this month due to too much to do and not enough time! Once we get Alexis' school schedule settled I'll have more leeway with my free time. Planning her schedule has just been in the fore front this month as it should be since we are beginning her Kindergarten lessons next week. Sometimes life just gets in the way, but I'll be back next month!
Be sure to stop over at the Daring Baker's blog roll and see how everyone's challenge came out! I can't wait to see some of the finished products! ;o)
Posted by Dianne at 7:07 AM | Comments (3) | TrackBack
July 29, 2008
What's For Dinner?
Tonight we're having herb roasted chicken (I like the use the leftovers for other things and I need to make some broth!) and baked potatoes. Alexis and I will also be having some local corn on the cob and some "sushi" pickles.
What are you having?
It's time to get ready and go to swim lessons! And Alexis would like to you know..."Finally!" ;oP
Update: 4:09 PM: When we got back from Miss G's swim class and I started to get everything ready to put the chicken in the oven I discovered it's still frozen solid! I briefly thought about waffles, but we don't have enough maple syrup. I was trying to think of something else we could have with the original side dishes, but I'm not having much luck with that either. Back to the drawing board!
Update: 4:41 PM: We're going to have left over meat from last night with the same sides as listed above. Who says compromise isn't good? ;oP
Update: 5:51 PM: When I cooked the corn on the cob it turned fluorescent orange! Fluorescent orange? No way that is natural or are we eating it...WTF? I pulled some frozen corn out of the freezer and we are having that instead.
Posted by Dianne at 12:55 PM | Comments (7) | TrackBack
Operation Baking GALS!
Last week I was asked if I would like to help by sending a package of baked goods to one of our service members stationed overseas and of course I jumped at the chance! The response was great and Operation Baking GALS was born! If you'd like more information or even would like to get involved yourself, then click on the picture above and find out what you can do and how the group came about! There is also a permanent link on the side bar that you can use to go to the site at any time.
What are you waiting for?? Click, click! ;oP
Posted by Dianne at 9:51 AM | Comments (0) | TrackBack
Bacon Cheese Curly Fries
So lets talk sinful today shall we? And what could be more sinful than fried potatoes, melted cheese and bacon? Not much I dare say!
Cheese fries and Potato Skins are some of Jamison's all time favorites so every one in a while, and in this case it was his birthday earlier this month, I pull out all the stops and make something along these lines. Usually it is more likely to be Potato Skins, but this time I wanted to try to make cheese fries since I never have and I have to say I was very pleased! These fries were just to die for! (Possibly quite literally given all that cholesterol! ;oP) These are definitely a sometimes food, but oh what a happy sometimes that is!
What You'll Need:
4-6 russet potatoes, cut into curls (Note: I have a machine that does the curly cuts that Jamison's Mom left with me when they were here for Alexis' birthday. If you don't have the ability to make curly cuts then you can simply cut the potato into regular fry pieces and fry them that way.)
Seasoned salt
1 to 1 1/2 cups of shredded Colby or Cheddar (Note: I used Colby.)
4-6 pieces of bacon, chopped or crumbled
A fryer and oil for frying (Note: If you don't have a fryer you can simply heat oil on the stove top in a deep pot with a thermometer.)
Ranch and or sour cream for dipping (optional)
Preheat oil to 375 F.
First cut your potatoes and put them in a container so they are readily available:
I like to use a glass bowl.
Once the oil is heated add the potatoes in small batches and fry until just soft and not browned:
This is also known as parboiling. Remove from the oil and drain on a plate or platter that is lined with a paper towel.
Preheat oven to 425 F.
Once all the potatoes are parboiled put them back in the fryer in small batches until they are browned. Remove them from the fryer and place on a plate or platter with a clean paper towel and let drain again. Sprinkle the fries with seasoned salt generously.
Once the are drained place them on a baking sheet that has been lined with a silicone baking sheet:
Be sure to spread them out a bit.
Next top with shredded cheese and bacon:
Place the baking sheet into the preheated oven and bake for 5-6 minutes until cheese is melted. Remove from oven and serve immediately.
Notes: You could do a mix of cheeses if you wanted. Monterrey Jack would be fabulous! As would some of the Mexican cheeses. You could also add some chopped scallions to them right before serving, but obviously that isn't Jamison's cup of tea.
Posted by Dianne at 7:36 AM | Comments (8) | TrackBack
July 28, 2008
What's For Dinner?
Tonight is fajita night! I'm trying something a little different by cooking the beef in the slow cooker. I've never made it that way before. I'll make some rice for Jamison since he can't eat tortillas and I can't find a gluten free variety locally anyway. For Alexis and I I'll make some beans to go along with them.
What are you having?
Posted by Dianne at 3:27 PM | Comments (9) | TrackBack
Outrageous!
If you haven't heard about this yet go read...Seriously the "PR" chick needs some serious lessons in what PR actually is and Cook's Country/America's Test Kitchen/Cooks Illustrated needs to grab onto a big old grip of reality.
I don't think they've realized what they've done to themselves given food bloggers are (or were) their customers too and news passes quickly throughout the food blog community...
Posted by Dianne at 12:50 PM | Comments (5) | TrackBack
Pan Seared Scallops
I love seafood, but I often forget scallops. I don't know why...I really enjoy them, but for some reason when I go to make seafood scallops are regularly not the seafood I go to. Once in a while though I get a craving and off to find scallops I go!
The other day Alexis and I had to run Jamison's lunch to him at his office and we stopped by the store on the way home. This is the store in the past were I have found lovely, fresh seafood on sale and let's face it on sale is always a good thing and fresh is even better and it just so happened that they had fresh scallops on sale! Alexis and I grabbed a pound and made our way home.
In my opinion scallops are best done simple. They have such a lovely flavor that it is a shame to cover it up with a lot of unnecessary culinary frills. What you have here is simple, basic, easy and delicious...And as it turns out that is just perfect when you're talking about lovely scallops.
P.S. On a totally unrelated note...If you didn't see my question yesterday about themed weeks take this link and let me know what you think! I've gotten some really great ideas and feedback so far...Keep is coming! :o)
Now on to the scallops!
What You'll Need:
1 pound of fresh scallops, rinsed and drained
Extra virgin olive oil
Freshly ground black pepper
Sea salt
First off you want to start with fresh scallops. How can you tell they are fresh you ask? There are two simple ways...First the scallops should not have an overpowering fishy smell. If they smell strong then you do not want them, they have been sitting around to long! Second the scallops should be firm to the touch and not feel overly squishy. If you touch it (and you can do it through the packaging) and the scallop falls apart or crumbles that is another sign it's not fresh.
Once you've chosen your scallops, rinse and drain them.
Next drizzle the scallops with extra virgin olive oil and sprinkle with freshly ground pepper and sea salt:
At this point I like to let the scallops sit for 5-10 minutes and just rest/marinate.
While the scallops are sitting preheat a large skillet over medium heat until it is very hot. Brush the bottom of the pan with a little extra virgin olive oil and place the scallops in a single layer on the bottom of the skillet to sear:
Scallops cook quickly. It only takes 3 or 4 minutes on each side to cook completely. Turn them once and then leave them alone until you remove them from the skillet.
Remove from skillet and serve immediately.
Makes two servings.
Notes: You don't really need any sauce for these. They are prefect as is.
Posted by Dianne at 7:09 AM | Comments (9) | TrackBack
July 27, 2008
Planning...What Would You Like To See?
I've mentioned before that things are kind of crazy around here right now. We are planning to home school Alexis and I have been working on getting everything ready to go so that when we start lessons on August 4th we can jump right in! In the process of planning I've also been making some plans for Dianne's Dishes, because let's face it things at my house are getting ready to change drastically, but in a good way...Learning is always fun! As an added bonus Alexis starts swim classes this week so that will take up time and then there after she will do lessons once a week instead of three days in a row.
Ice Cream Week was such a hit that I thought it might be fun to have some more themed weeks here and there. That's where you come in. I have a few themed weeks in mind and in fact one themed recipe is currently doing its thing while I type up this little missive to you, but that is neither here nor there. Let's get to the more important issues...What would you like to see as a theme? Any food or types of foods in particular that interest you or maybe even intimidate you? If I like your idea I may put it to use in the future and of course give you credit too.
So talk to me people...What excites you food wise? What would you like to see a week of recipes about? Is there anything you'd like to cook, but just aren't sure where to start? Any genre of food that you just adore? Who knows...I may already be on the same track as you! ;oP Talk to me (or type as the case may be) and let me know what interests you!
P.S. I haven't forgotten the awards. I'm still working on a ton of other things. I'll try to get to them soon I promise! :o)
Posted by Dianne at 10:52 AM | Comments (7) | TrackBack
July 26, 2008
What's For Dinner?
Tonight we're having Kicked Up Barbeque Chicken with local corn on the cob and a tomato salad. I'll make some rice for Jamison to go with his chicken.
What are you having?
P.S. I have a couple of awards that I need to share. I'm hoping to have time to do that tomorrow. I haven't forgotten, I've been trying to get a few things done. It's seems lately I don't have enough hours in the day to get everything done, but I'm sure you know what that is like! :oP
Update: 3:50 PM: After planning out dinner I had a complete change of heart. Jamison wants lasagna so I'm making him a single serving lasagna and one for Alexis too. I'm going to make some Chicken Fajita Nachos for me since I'm not really in a real lasagna mood today. Sometimes you just have to go with the flow! ;o)
Posted by Dianne at 12:05 PM | Comments (5) | TrackBack
July 25, 2008
Comment Moderation
I'm going through my spam folder right now and I've found several legitimate comments that have come up as spam. If you got a message that said the comment was moderated I apologize. I'm still fishing through...There are several more thousand to sift through, but I'm hoping to get it all sorted in the next 30 minutes or so. Every once in a while it catches a comment that is legit and I apologize. I've tweaked the filters a bit so it should stop happening.
I now return you to your regularly scheduled Dianne's Dishes! ;oP
Posted by Dianne at 2:52 PM | Comments (0) | TrackBack
What's For Dinner? Alexis Picks!
Tonight we're having pulled pork, Dad's Cucumbers, some broccoli slaw and roasted potatoes for Jamison. Alexis decided she wanted to pick what we had for dinner tonight so this is what she came up with!
What are you having?
Posted by Dianne at 2:15 PM | Comments (6) | TrackBack
Blueberry Pomegranate Fizz
As I've mentioned before I love Izze sparkling juice, but between gas prices and rising food costs there isn't a lot of room in the budget for such luxuries anymore. That doesn't mean however that you can't make your own version for a fraction of the price! What's not to like about that?
A fruit fizz is a wonderful alternative to soda that is healthier too! So why not go all out and combine the juice of two super foods to make it that much better? The fruit gives the drink a natural sweetness, while the sparkling water gives it a fizzy burst. It's just perfect for a healthy treat on a hot summer day!
What You'll Need:
3 parts blueberry pomegranate juice
1 part sparkling water
Ice
In a large glass pour juice and seltzer over ice and stir to mix. Serve immediately.
Notes: There is no need to add sugar or anything to this mix as the juice is sweetened naturally, though some people do add extra sugar. You could make this a bit of an "adult" treat by adding in some rum or vodka. You could also do this with any other kind of juice that you like.
Posted by Dianne at 7:29 AM | Comments (3) | TrackBack
July 24, 2008
What's For Dinner?
Tonight we're doing simple...Simple in that I don't have to think about anything in terms of cooking since my head is still a little fuzzy from yesterday's migrainepalooza! We're having burgers, baked beans and potato salad.
What are you having?
Posted by Dianne at 1:06 PM | Comments (10) | TrackBack
Mashed Sweet Potatoes with a Honey Drizzle
So yesterday I woke up with the mother of all migraines. I mean seriously!
Oh.
My.
GOD!!!
The stupid thing lasted all day and in fact my head is still sore and foggy, but such is life. Luckily Jamison can work from home, so he stayed home, worked, took care of Alexis and did conference calls while I stayed in bed, only to arise when nature called and such. It was not pretty. My doctor's assurance that these things get worse as you grow older doesn't help all that much as you can imagine! ;oP
So there was no "What's For Dinner?" last night because well I have no clue what Jamison and Alexis ate. I'm assuming they did eat, but you know what they say about assuming! ;oP We will have "WFD?" today though so check back this afternoon!
Now let's talk some sweet potatoes shall we?
I love sweet potatoes! There are so many thing you can do with them and they are such a nice change, not to mention a healthier alternative, to your standard white potato. Mashed sweet potatoes are ridiculously easy to make, all while giving a bit of a wow factor and by all means sweet potatoes are not just for Thanksgiving anymore!
What You'll Need per Person:
1 sweet potato, peeled and cut into rounds
Water
1/4-1/2 teaspoon of cinnamon
1 tablespoon of honey
In a pot of water over high heat bring sweet potatoes to a boil and boil until tender. Once tender drain the potatoes and using a potato masher mash the potatoes until well mashed. Stir in and place mashed potatoes on a plate. Drizzle honey on top of each serving.
Notes: Sweet potatoes are sweet in and of themselves. The don't need a lot of sweetener and natural sweeteners (i.e. honey, natural brown sugar, molasses, maple syrup, etc.) are best. You could also add in a bit of freshly ground nutmeg if you liked.
Posted by Dianne at 7:51 AM | Comments (4) | TrackBack
July 23, 2008
Greek Yogurt Peppercorn Ranch Dressing
I'll be completely honest with you...I used to detest Ranch dressing. I don't know what it was, but I just didn't care for it, but recently I've been really hooked on homemade Ranch dressing. A lot of time the bottled stuff just comes off as too sweet, which is sort of silly given it shouldn't be sweet at all, but the homemade stuff I can handle, though it's fun to kick it up a notch and that is just what I did.
Greek yogurt gives this ranch a nice under tone, while the freshly cracked pepper gives it a nice kick. It's just perfect for salads, vegetable dipping or even oven baked chicken. It's always nice to have a versatile, quick and ridiculously easy dressing to go to! If Ranch is your dressing of choice then this is a must try for you!
What You'll Need:
1 cup of buttermilk
1 cup of light mayonnaise (Note: I like Hellmann's.)
1 cup of fat free Greek Yogurt (Note: As always I recommend Oikos.)
1 envelope of dry Ranch dressing/dip mix
Freshly ground black pepper
Mix together buttermilk, mayonnaise and Greek yogurt until completely smooth. Stir in Ranch dressing mix until completely incorporated. Add a generous amount of freshly ground black pepper until well mixed. Chill for at least 1 hour and serve or serve immediately.
Notes: You could leave out the black pepper if you liked, but I really like the flavor it adds.
Posted by Dianne at 10:23 AM | Comments (6) | TrackBack
July 22, 2008
What's For Dinner?
I'm completely drawing a blank today as to what to do for dinner. Inspire me!
What are you having?
Update: 5:21 PM: I actually figured out what we were having tomorrow night before I figured out tonight. How is that for putting the cart before the horse? ;oP
Tonight we're having breakfast for dinner. Jamison is having scrambled eggs, bacon and a gluten free roll. I am going to have an omelet or a vegetable scramble (I haven't decided which yet and will decide as I'm cooking) and Alexis wants fruit.
As for tomorrow, well you'll just have to tune back in then! ;oP
Posted by Dianne at 1:50 PM | Comments (11) | TrackBack
Slow Cooker Turkey Breast
If you've been a reader of Dianne's Dishes for a while you've seen me talk a lot about not heating up the oven that much during the summer. But not heating up your oven doesn't mean you have to give up foods you would normally cook there, it just means you find a different way to cook them and a slow cooker is a perfect way to do just that!
The other day I got a turkey breast from South Mountain Creamery and I decided to see how it would turn out in the slow cooker. I mean you can cook chicken quite well in a slow cooker so why not turkey? I must say even though in theory I thought it would work I was very pleased with the result! The breast was tender, juicy and overall just very delicious and the whole process was beyond simple! I'll most definitely be trying this again!
Another good thing about turkey is that you can do many things with the leftovers too! How about Turkey Avocado Salad or Turkey Noodle Soup or Turkey Salad...You can also use turkey in just about any recipe you would use chicken instead. How is that for versatile?
What You'll Need:
1 turkey breast (Note: I used one that had the bone.)
Extra virgin olive oil
Sea salt
Freshly ground black pepper
Dried rosemary
Place turkey breast into the bowl of your slow cooker. Drizzle with olive oil. (Note: You want a few tablespoons max.) Flip the breast over to make sure you get olive oil on both sides. Sprinkle with sea salt, black pepper and dried rosemary. Place lid on slow cooker and turn heat to high. Cook for 6-7 hours.
Halfway through the cooking process flip the breast once. Once cooked bring out of the slow cooker and let sit for 10 minutes before slicing. Serve immediately.
Notes: Any dried herb you like will work. Thyme would be fabulous!
Posted by Dianne at 7:26 AM | Comments (10) | TrackBack
July 21, 2008
What's For Dinner?
I put a couple of steaks in the slow cooker this morning with olive oil and spices for Alexis and Jamison for dinner. I'll pair that with mashed potatoes for Jamison and fresh cucumber and tomatoes out of the garden for Alexis. I'm making a Grilled Portabella Caesar Salad with Sea Salt croûtons for me.
What are you having?
Posted by Dianne at 12:31 PM | Comments (7) | TrackBack
Chocolate Peanut Butter Drop Cookies
These cookies are one of Jamison's all time favorites. As a child we called them "Cow Drop Cookies" and I'll let you just imagine why! ;oP I have made these many times over the years and I have even made a gluten free non-oat version in the past since I haven't been able to locate gluten free oats that don't cost a bazillion dollars a pound.
See there I go digressing again...Where was I? Oh yes!
A few weeks ago our neighbor did us a huge favor and I wanted to send something home with him for helping us out. My mind immediately set on these cookies! They are quick, easy and beyond delicious and just perfect for when you want to whip something up fast to share! I also sent a batch to work with Jamison the next day, because why not share all around! ;o)
What You'll Need:
1 stick of butter
1 cup of organic cane sugar
1 cup of natural brown sugar
2 heaping tablespoons of cocoa
2/3 cup of half and half
1/2 cup of peanut butter
2 cups of oats
2 teaspoons of vanilla
Melt butter with both sugars, cocoa and half and half in a medium sized pot and bring to a quick boil over medium heat. Boil for five minutes. Remove from heat and stir in peanut butter until the peanut butter is completely melted and smooth. Stir in vanilla and then add oats. Drop by the rounded tablespoonful onto a baking sheet that has been lined with waxed paper or a silicone baking sheet. Let set for an hour or two and serve. Store in an airtight container.
How simple and delicious is that?
Notes: You could use crunchy peanut butter if you liked.
Posted by Dianne at 7:15 AM | Comments (2) | TrackBack
July 20, 2008
What's For Dinner?
Tonight Jamison and Alexis are having spaghetti and I'm having bow tie pasta salad.
What are you having?
Posted by Dianne at 5:46 PM | Comments (5) | TrackBack
Just Added FAQ!
I've had a lot of questions lately so I thought it would be nice to add a FAQ section. I will update it from time to time, but for now there is a button on the side bar or you can click the button above! If you have a question that isn't covered post it here, or you can shoot me an e-mail.
Posted by Dianne at 10:23 AM | Comments (2) | TrackBack
July 19, 2008
Six Random Things About Alexis (With A Little Help From Mom)!
Alexis has been tagged for her first meme by Sabrina and Alexander from Cooking with the Kids! So without further ado here are her answers as typed by me! ;oP
1. "When I grow up I am going to be a princess and I am going to marry a prince. We will be beautiful and get married in Paris near the Eiffel Tower!"
2. "My favorite food is edamame and rice. It's my favorite because Magi and Munchie like it too!" (Mom's Note: Magi and Munchie are her stuffed bears and it's her favorite because that's what she had for dinner tonight!)
3. "I like to share things with my little cousin 'Melson' but sometimes he takes things away from me. Aunt Nigh is my beautifulist aunt in the whole world and her sons 'Melson' and Grant are my favorite cousins in the whole world! I like to sing to Grant." (Mom's Note: Alexis still calls Nelson "Melson", but then again she stills calls Katherine Aunt Nigh, so there you go!)
4. "Uncle Ben is my uncle and actually he just very picks Grant up sometimes. He came over last time and I don't know why Grant was crying."
5. "I have a lot of different dolls. I have Cinderella, Ariel, Belle, Melody, Snow White and Sleeping Beauty. I really love my dolls because the do as enormous as I like as I watch television." (Mom's Note: "Enormous is her favorite word. She has no idea how to us it in context as something can be simultaneously "enormous" and "tiny" at the same time, but she likes it and it is cute! ;oP)
6. "I have a beautiful dress that I like to wear and be a princess. I have a beautiful necklace and a beautiful tiara and shoes that I like to wear too. Sometimes I pretend to put on makeup, but I don't really put it on because Mom won't let me. I'm going to be the beautifulist princess in the whole world. Love, Alexis!"
There you have it...Alexis spoke I typed...The things a five year old says! What can I say...she's cute! ;oP
Posted by Dianne at 7:39 PM | Comments (4) | TrackBack
What's For Dinner?
Tonight we're having takeout. It's hot (VERY HOT!!) and Jamison had to work all day so he's picking up dinner on the way home. Jamison is having steak hibachi, Alexis is having edamame and rice and I'm having sushi.
What are you having?
Posted by Dianne at 4:53 PM | Comments (7) | TrackBack
The Yum Yum Award!
I would like to thank Carrie from Carrie's Kitchen Creations for awarding me the Yum Yum award! Now it is my turn to pass it on to five food blogs that I think make Yum Yum food!
1. Karen from Do Better: She's always making things that make me want to try them!
2. Di from Di's Kitchen Notebook: Di looks like she has fun in her kitchen and her recipes look fabulous!
3. Laura of Sweet Stilettos: If you haven't been to Sweet Silettos rush over now! Laura is witty and I just love her style, plus her food looks fabulous too!
4. Megan from My Baking Adventures: With a title like "My Baking Adventure" what would there be not to like? Megan has some fabulous ideas and her recipes look great!
5. Jayne from The Barefoot Kitchen Witch: Jayne made strawberry egg rolls recently...Do I need to say anything more than that? ;o)
Thanks again Carrie!
Posted by Dianne at 10:21 AM | Comments (7) | TrackBack
I've Been Tagged: Six Random Things About Me!
Megan over at My Baking Adventures has tagged me with a meme! What fun! Now you get to find out six random facts about me that you might not have know! I know you all are just dying with excitement, so let's get to it shall we? ;oP
But first here are the rules:
1. Link to the person who tagged you.
2. Post the rules on the blog.
3. Write six random things about yourself.
4. Tag six people at the end of your post.
5. Let each person know they have been tagged by leaving a comment on their blog.
6. Let the tagger know when your entry is up.
I'm not quite sure who to tag (I never am!), but feel free to play along on your own blog, or if you don't have a blog just tell us 6 Random Facts about yourself in the comments section...It's always fun to learn new things about people! ;o)
Without further ado here I go!
1. Jamison and I met online years ago on a now defunct ewtoo Telnet talker. We talked online for about a year, then I let him call me and we talked on the phone a few times a week for several months, then we met in person in July of 1996 and spent a weekend together where he thought I was a witch and I thought he was weird but we ended up friends anyway and were then friends for 6 months, then we started dating in January of 1997 and we got married in December of 1997. Do I think you can find love on the Internet? Not really...I know contradicting isn't it? But I do think you can make friends and who knows where a friendship can go? Besides the best relationships are based on friendship anyway! ;oP
2. I was adopted when I was six months old. I used to say I would only adopt instead of giving birth, but then I had Alexis and I have to say I'm very content with my family the way it is. I like the three of us together. We have a nice dynamic. (How is that for a jumbled fact! ;oP)
3. I met my best friend Darlene when I was in 6th grade. We had some rough patches growing up (oh to be young, stupid and like the same boy!) but we got over the angst and by high school we didn't argue anymore and spent much of our free time together. Darlene still lives in the town I grew up in and we don't get to see each other nearly enough (the last time we saw each other was February of 2007) but the moment we do see each other we fall right into place as if no time has passed. We think alike and though we don't always agree on everything we respect each other's right to think differently. We can even complete each other's sentences! During some point in most days we e-mail each other and check in. I adore her! She is also Alexis' Godmother. We are planning a trip up to Maryland for her in October where we will celebrate my 35th birthday and also just spend some good old quality time together, because we just don't get to do enough of that now days! There may also be a day trip (or two) to the beach involved! I'm sure hijinks will ensue! ;oP
4. I'm happy. When I was younger I would never have pictured my life turning out the way it has, but it doesn't matter, because I truly feel blessed. I have a husband I adore and who adores me, a beautiful, smart little girl, friends who love me for who I am, etc. Life may not end up the way you thought, but that doesn't necessarily mean that it is bad that it didn't! That doesn't mean that there aren't still things I want to do...See Mt. Saint Helens, go to Ireland, go to Paris, England, Italy, Greece, Japan, Australia, New Zealand, etc. But I truly am happy and that means more than anything!
5. I believe everything happens for a reason. You might not always understand why something happened, or ever understand to be honest, but whatever happens has a purpose in the grand scheme of things. That purpose might be for you to realize how truly lucky you are, or to see what it is like in some else's shoes, or to learn and grow, but there is a reason. And sometimes when you just cant figure it out you just have to let it go and trust that maybe you weren't the one who was supposed to learn/grow from an event, perhaps it was intended to make someone else find their path...
6. I am extremely shy. I know it doesn't seem possible, but it is true. It takes me a while to warm up to people, especially now that I am older, but if you make it past the initial acquaintance stage and we actually become friends I talk, and I talk a lot, and I'm not afraid to share my opinions. But if you saw me at a party I'd be the one sitting over to the side, possibly talking quietly to a few friends. I would not be the center of attention, nor would I want to be.
So there you have it...6 Random Facts about me! What are you waiting for...Get thee forth to your blog or the comments below and tell us 6 Random Fact about yourself! I'm dying to know! ;oP
Posted by Dianne at 9:31 AM | Comments (5) | TrackBack
July 18, 2008
What's For Dinner?
Tonight Alexis and I are having pan grilled lemon pepper tilapia with avocado salsa, sweet corn and sliced yellow tomatoes. Jamison is having a hamburger steak, sweet corn and a "baked" potato.
What are you having?
Posted by Dianne at 3:29 PM | Comments (5) | TrackBack
Cucumber Salad
It's fresh cucumber season! I just love when the cucumbers start coming in. English cucumbers are a nice substitute during the rest of the year, but there is just something about a cucumber fresh off the vine that gets me every time!
This salad is a quick, healthy side dish, or even main course if you like cucumbers as much as I do! It's perfect for a week night dinner, a picnic or even a snack! It will keep in the fridge for days so you can just grab it whenever you like! If you like cucumbers and Greek yogurt then this is the dish for you!
What You'll Need:
4-6 cups of sliced cucumbers
1/3 cup of fat free Greek Yogurt (Note: If you've been here before you know I like Oikos, if you haven't then that's what I use! ;oP Fage will work too, but the flavor of the Oikos is much better in my opinion.)
1/4 cup of fresh dill, chopped
1/4 cup of fresh chives, chopped
Freshly ground black pepper
A tiny pinch of sea salt
Cut cucumbers and place in a medium sized bowl. Set aside.
Mix together yogurt, dill, chives, black pepper and sea salt until well incorporated. Add yogurt mixture to cucumbers and toss to coat. Chill for at least 1 hour and then serve.
Notes: I really like this with cucumbers only, but if you wanted to you could add in some bell peppers and/or red onion.
Posted by Dianne at 7:37 AM | Comments (7) | TrackBack
July 17, 2008
What's For Dinner?
I've been working on a schedule all day and my eyes are crossing!
Let's talk about dinner now shall we?
Tonight we're having pan grilled steak (plain for Alexis and Jamison, a little blue cheese on top for me), toaster oven baked potatoes (plain for Jamison, sour cream and chives for me) and fresh cucumbers for Alexis and me.
What are you having?
Update: 4:21 PM: I decided to add a little Cajun seasoning mix to the steaks to "marinate".
Posted by Dianne at 2:50 PM | Comments (8) | TrackBack
Wild Rice Squash Bake
So you've got all of these zucchini and yellow squash from your garden and/or your CSA...Now what do you do with them? You can make pizza, you can sauté them, you can make some tempura, or some veggie kabobs, or a Hobo Dinner, or a Summer Pie, or some Zucchini Bread or you can even make a casserole using them as the main ingredient!
This casserole could easily serve as the main course for a lovely summer meal. Pair it with a fresh side salad and you've got a lovely, vegetarian meal. Sometimes during the summer that is just what you need!
What You'll Need:
1 1/2 cups of wild rice
3 cups of water
Extra virgin olive oil
1 large zuchinni, cut in half and then chopped
1 large yellow squash, cut in half and then chopped
2 leeks, chopped
4 button mushrooms, sliced
1 teaspoon of dried thyme
A pinch of sea salt
Freshly ground black pepper
1 cup of fat free Greek yogurt (Note: I like Oikos.)
6 ounces of feta
1/3 cup of Parmesan, shredded
1/3 cup of fresh parsley, chopped
1 egg
1/2 cup of milk
2-4 cloves of garlic, chopped fine
1/2 cup of panko bread crumbs
1/3 cup of Parmesan, shredded
In a medium sized pot cook wild rice with 3 cups of water until tender (about 50 minutes) or follow the package directions according to the rice you use. (Note: There is no need to add salt. You'll do that later.) Set aside.
Once the rice is cooked, in a large skillet with a little extra virgin olive oil add zuchiini, squash and mushrooms and cook for 3 minutes.
Next add leeks, thyme, a pinch of sea salt and freshly ground black pepper. Cook until leeks are just wilted. Remove from heat and set aside.
Next to make the "sauce" in a large bowl mix together Greek yogurt, feta, Parmesan, parsley, milk and garlic. Set aside.
Preheat oven to 375 F.
In a very large bowl stir together rice and vegetable until mixed. Add "sauce" and stir to coat. Pour mixture into a 13 X 9 inch dish that has been sprayed with non-stick spray and spread out to cover the dish. Cover with panko bread crumbs (I like the whole wheat version) and Parmesan. Bake for 15-30 minutes or until golden brown.
Remove from the oven and let sit for 10 minutes and then serve.
Notes: You could use only zucchini or only yellow squash if that is all you have on hand. You could also add in eggplant. If you don't have Greek yogurt on hand then you can use sour cream, but I'd recommend the light variety and not fat free like the yogurt.
Posted by Dianne at 7:37 AM | Comments (2) | TrackBack
July 16, 2008
What's For Dinner?
I'm drawing a blank today my friends! Inspire me! ;oP
What are you having?
Posted by Dianne at 1:30 PM | Comments (8) | TrackBack
Strawberry Lemonade Punch
Normally for a birthday party or something of that nature I make Banana Punch. Banana punch was the go to recipe when I was growing up for parties, showers, etc. But this year for Alexis' birthday party I had a bunch of lemons and strawberries on hand, and in the spirit of not buying more stuff I decided to make something different and the results were stellar! You could even make this an adult punch by adding a little rum if you liked...The possibilities are endless! ;o)
What You'll Need:
6 cups of frozen strawberries
The juice of 12-14 lemons
4 cups of organic cane sugar
Seltzer water
Place frozen berries in batches of about a cup into a blender and blend until completely chopped. A few larger pieces here and there are not a big deal. Pour into a very large bowl. (Note: It would be MUCH easier in a food processor than a blender, but sadly I still haven't replaced my processor that died horribly. If you have a food processor then by all means use it instead! It will make the process MUCH easier and if you're using a food processor you don't even have to freeze the strawberries!)
Stir in lemon juice and sugar and let sit until sugar dissolves. Place into small airtight containers and freeze until solid.
Thirty minutes before you want to serve pull out one or two of the frozen containers and let thaw a bit. Place the still slightly frozen mixture into a punch bowl and cover with seltzer water and then serve.
Notes: You could do this with blueberries or peaches or pineapple or any other type of fruit that you like!
Posted by Dianne at 7:44 AM | Comments (2) | TrackBack
July 15, 2008
What's For Dinner?
Tonight I'm going to fire up the toaster oven (so as not to heat up the entire oven!) and make some meatloaf. I'll serve that with mashed potatoes, some sweet corn and a salad.
What are you having?
Posted by Dianne at 3:24 PM | Comments (6) | TrackBack
Cheesecake Brownies
Cheesecake and brownies...Who doesn't like those? Why not combine the two and see what you come up with? This is it! These brownies are rich, decadent and oh so delicious! These most definitely are sometimes food, but oh what a sometimes food they are! In fact they were so good I kept a couple and sent the rest off to work with Jamison for a treat day this morning! They were just that tempting! ;oP Of course I haven't sent anything for a treat day at Jamison's office in a while, so this was the perfect excuse!
Seriously these were heavenly, but they'd cause me to have to spend way too much time on the treadmill and in case you didn't know I despise the treadmill even though I drag myself upon it anyway, but why have to drag myself upon it longer than I have to?!!?!? ;oP
What You'll Need for the Brownie Layer:
2 sticks of butter
6 ounces of baking chocolate
2 cups of organic cane sugar
1 teaspoon of baking powder
1 tablespoon of vanilla
4 eggs
1 1/2 cups of unbleached all purpose flour
Preheat oven to 350 F.
In a large bowl melt butter and baking chocolate in the microwave on 30 second intervals until completely melted and smooth. Stir in sugar. (Note: It may be a little grainy one you add the sugar, but don't worry.)
Stir in baking powder and vanilla and stir to incorporate into the chocolate mixture. Add eggs and stir until well mixed. Next slowly stir in flour until completely incorporated.
Pour mixture into a 13 X 9 inch dish that has been sprayed with non-stick spray. Set aside.
What You'll Need for the Cheesecake Layer:
2- 8 ounce packages of cream cheese, softened
1 cup of organic cane sugar
2 eggs
In the bowl of your mixer mix together cream cheese, sugar and eggs until completely smooth. Drop cream cheese mixture by large dollops on top of the brownie mixture. With a spoon swirl cheesecake into the brownie mixture. (Don't worry it's not going to be pretty at this point. It blends more into a swirl once you bake.)
Bake for 30-40 minutes until edges are done and cheesecake center is set. (Note: It may still be a little wiggly. Don't worry.) Remove from oven and let cool completely. Cut into squares and store in an airtight container.
Notes: As I mentioned these are very rich, so smaller is better. :o)
Posted by Dianne at 12:23 PM | Comments (5) | TrackBack
In Which We Bid Tuesdays with Dorie Adieu
Well ladies and gentleman it has been fun, but the time for me to retire from Tuesdays with Dorie has arrived due to the real world colliding with my baking time and unfortunately the real world just has to take precedence. I have really enjoyed baking along with you all and getting to know many of you. I've also loved adding new food blogs that I have found through Tuesdays with Dorie to my daily blog reads!
I've learned quite a few tricks from this group and it has been fun to see how many different ways we all can interpret, even tweak a recipe, with results varied and fabulous! Not every one likes every recipe, but it's fun to see what turns up none the less. Laurie you've put together a wonderful group! Thanks for all of your hard work!
Good luck everyone and I'll be stopping by now and then to see what lovely things you all have baked up!
P.S. If you like Cheesecake Brownies check back this afternoon for a recipe that is to die for!
Posted by Dianne at 7:01 AM | Comments (19) | TrackBack
July 14, 2008
What's For Dinner?
We are having chicken fajitas this evening (minus the tortillas for Jamison). I put the chicken and spices in the slow cooker this morning and I'll make some Mexican rice for me and some plain rice for Alexis and Jamison. I serve the fajitas with roasted onion and peppers, cheese, avocado, beans, a little salsa and sour cream. Jamison eats his plain, possibly with a little cheese and Alexis usually eats the components, but not the whole. The left over chicken is great on salads!
What are you having?
Update: 7:28 PM: I ended up making some "Taco" Rice instead. I'm sure you'll be seeing a recipe for that soon! ;oP
Posted by Dianne at 1:49 PM | Comments (9) | TrackBack
Quick and Easy French Bread
A few weeks ago when Jamison's parents were here we had lasagna and I wanted a nice loaf (or two!) of bread to go with the meal. Running short on time in all the prep for Alexis' Tinkerbell cake and party I decided to just whip up some of my own!
This bread is quick and easy in that you literally just throw together the starter and let it sit all day, then you add more flour and shape it into loaves, slash, let it rise for thirty minutes to an hour and then bake. There is NO kneading what so ever! You could throw together the starter before you go to work and shape the loaves when you got home and you'd have delicious homemade bread ready when your meal was! How easy is that?
What You'll Need for the Starter:
1 cup of unbleached all purpose flour
1 teaspoon of sea salt
2 teaspoons of yeast
2 cups of warm water
In a glass bowl mix together flour, salt and yeast until incorporated. Stir in hot water and let sit covered to proof at room temperature for 6-8 hours.
After about an hour you'll see bubbling action:
After about 6 hours you'll see that the starter has proofed up the side of the bowl even further:
When you get to this stage you're ready to proceed to making the actual loaves.
What You'll Need to Make the Loaves:
1 proofed starter (See above)
2-4 cups of unbleached all purpose flour
Slowly add flour 1 cup at a time stirring with a wooden spoon until dough forms. Your dough should look like this:
Depending on the humidity you may need some or all or the flour, or even need to add just a bit more. Bread is finicky like that, or more aptly flour is. Don't worry if you don't need to add all of the flour or even if you need a bit more than 4 cups. When you dough is soft and springy you'll know to stop.
Place the dough ball on a floured surface and then cut it in two and shape into two long loaves. Place on a baking sheet that has been lined with a silicone baking sheet:
Next comes slashing. I like to make the slashes on the top of the loaves BEFORE they rise. If you wait until after it has risen you take the risk of deflating your lovely loaves and let's face it who wants to do that? Using a very sharp knife place 3-4 slashes across the top of each loaf:
Place sheet in a warm place to rise for thirty minutes to an hour. It took these loaves about thirty minutes to rise. I placed them in my oven with the light on. The light gives off just enough heat to make them rise nicely. When they have doubled in size as shown below you're ready to bake!
Once the loaves are risen preheat oven to 425 F.
Place the risen loaves into the preheat oven and spray with a few spritzes of water from a spray bottle. Repeat this process several times throughout the baking process. I like to spritz the loaves every 5-8 minutes while baking. It helps give a lovely crust.
Bake for 25-30 minutes until loaves are golden. Let cool 5 minutes and then they are ready to slice and serve!
Notes: I want to try this process in the near future with white whole wheat flour. Some might debate the term "quick" but in terms of actually making the loaves it is very quick. You can basically ignore the starter all day and then once you're ready to make the loaves throw the rest together. That's the very epitome of quick and easy when you're talking about bread! ;o)
Posted by Dianne at 7:02 AM | Comments (10) | TrackBack
July 13, 2008
What's For Dinner?
Last night I really regretted heating up the oven for the pizza no matter how delicious it was! It made our upstairs unbearably hot! So tonight we're having another slow cooker night! I put a pot roast into the slow cooker this morning. I'll make some mashed potatoes for Jamison and a cucumber and tomato salad for Alexis and me. We also have a few ears of corn left over from the other night so that will round things out nicely.
What are you having?
Posted by Dianne at 2:06 PM | Comments (2) | TrackBack
Mint Chocolate "Chip" Ice Cream
Here we are...A week later at the end of Ice Cream week and to round out the end of ice cream I give you Jamison's all time favorite...Mint Chocolate "Chip"! And why is the "chip" in quotes you ask? Because I actually used shredded or shaved chocolate instead of chips to give them a bit more of a melty quality than a frozen quality. Don't you love how I just make words up like that? Melty...Well it should be a word! ;oP
For several years Jamison had to forgo ice cream. He was diagnosed with IBS a few years ago, but we recently discovered that it was more aptly Celiacs instead of IBS and it turns out that is a common misdiagnoses. Anyway, when he was still eating gluten he had a definite lactose intolerance. We never really found a soy or rice ice cream that he really cared for. He could eat the lactose free vanilla milk version, but I was never able to find a mint chocolate chip lactose free version for him to enjoy. Once we figured out the gluten thing and he has started to heal now he can have some dairy and that meant I got to try my hand at his favorite type of ice cream!
Verdict? Jamison really liked this version! His only beef? "It wasn't green!" (You see what I'm working with here people! ;oP) In my opinion it was really good as well and this is coming from someone who isn't a fan of mint chocolate chip ice cream to begin with! We'll most definitely be making this again and no it won't be green! ;oP
This wraps up Ice Cream week and it has worked out so well I think we may have more themed weeks in the future! ;o)
What You'll Need:
1 pint of heavy cream
1 pint of half and half
1 - 14 ounce can of sweetened condensed milk
1/2 cup of organic cane sugar (Note: Jamison likes thing SUPER sweet. You could easily get away with 1/4 cup of sugar instead.)
1 teaspoon of peppermint extract
2 - 4 ounce bars of Ghirardelli Milk Chocolate baking bars, shaved or grated (Note: I used my box grater.)
Note: This recipe is designed to fit this ice cream maker
Mix together heavy cream, half and half, sweetened condensed milk, sugar, peppermint extract and shaved/grated chocolate. Place mixture in the bowl of ice cream maker and freeze according to your machine's directions. Once the mixture hits the soft serve stage you can serve immediately or place in the freezer in an airtight container to harden fully.
How easy is that? In no time you've got Mint Chocolate "Chip" Ice Cream!
Notes: You could use any type of chocolate that you like. Jamison's favorite is milk chocolate so that is what I used. Dark chocolate would be heavenly in this as well. You could also add some chopped peppermint to the ice cream if you liked, but that would have weirded Jamison out even if it was green! ;oP
Posted by Dianne at 8:23 AM | Comments (9) | TrackBack
July 12, 2008
What's For Dinner?
Tonight is homemade pizza night! I wish we had a grill. I've been seeing a lot of grilled pizza recipes out there and I'd love to give that whirl. Maybe soon...
What are you having?
Posted by Dianne at 2:52 PM | Comments (6) | TrackBack
Peach Ice Cream
As a child when we spent summers at the lake it was rustic. We're talking no electricity, outhouse, everything you needed you had to take with you...That rustic! And to be honest there were times that I dreaded having to go out there and camp. It was isolated, it was lonely and if you didn't take a friend along it could get down right boring! But at other times lovely memories were formed that will last a lifetime.
One of the things we used to do that I remember fondly was make old fashioned ice cream. And as you'll note above I mentioned no electricity so I'm talking the hand cranked kind. My father did most of the cranking, but my sister and I chipped in here and there. I'm not sure what was worse...The cranking or the waiting? Or maybe it was a little bit of both!
As far as ice cream went there were two basic flavors that we mostly stuck to and that was vanilla and peach. Normally the peach version would be made with canned peaches and I remember thinking as a child "I wonder what that would be like with fresh peaches?" You see I'm a bit of a fruit snob. I like fresh fruit, or dried fruit. Pretty much the only fruit I'll eat willing out of a can are pineapple and mandarin oranges, but truth be told I prefer those both fresh too, though I can tolerate them in canned form. So the first time I made peach ice cream myself I broke out the fresh peaches!
This ice cream is just perfect for when those peaches are juicy right off the tree! I also like big chunks of frozen peaches in my ice cream, but you can dice them smaller if you want. The peach gives the ice cream a fruity sweet kick, all while being smooth and mellow. When Alexis was smaller this was her favorite all time ice cream. Now it's chocolate, but hey there's nothing wrong with chocolate either! ;oP
Note: This recipe is designed to fit this ice cream maker
What You'll Need:
2 large peaches, diced
1/2 cup of organic cane sugar
1 pint of heavy cream
1 pint of half and half
1 - 14 ounce can of sweetened condensed milk
Chop peaches and place in a bowl with sugar. Let sit until syrup forms. (Note: This usually takes about an hour or so at room temperature, but you can do it in the fridge overnight if you like.)
Add remaining ingredients to the bowl of peaches and stir to mix.
Place mixture in the bowl of ice cream maker and freeze according to your machine's directions. Once the mixture hits the soft serve stage you can serve immediately or place in the freezer in an airtight container to harden fully.
Notes: You can substitute any fruit for the peaches if you like.
Posted by Dianne at 8:13 AM | Comments (6) | TrackBack
July 11, 2008
What's For Dinner?
Jamison is having left over turkey and some sort of potato. Alexis and I are having pan seared scallops, corn on the cob with thyme (or maybe rosemary or Old Bay...) We also got some lovely local orange tomatoes today so I'll be making a tomato salad as well with fresh basil and thyme out of the garden. I should have tomatoes (among other things) also coming out of my own garden in the next week or so! How exciting is that?
What are you having?
Posted by Dianne at 1:30 PM | Comments (3) | TrackBack
Key Lime Ice Cream
I love Key Lime! Take a look around the blog and you'll find No Bake Key Lime Cheesecake, Key Lime Milk Chocolate Chip Bars, my choice for Tuesdays with Dorie the Florida Pie, Key Lime Parfaits and Key Lime Cheesecake. Stick around for a while longer and inevitably you'll see Key Lime again!
I've always wanted to make a Key Lime ice cream. My sister and I have talked about it for years, but we never got around to making it. Finally I took the plunge and I have to say it's every bit a delicious as I thought it would be. It's cool, sweet, yet tangy and oh so lovely. If you like Key Lime then this is the ice cream for you!
Oh and don't forget to stop by this weekend...Ice Cream Week isn't over yet! I've got two more recipes to share and I'll be posting one on Saturday and one on Sunday! ;o)
Note: This recipe is designed to fit this ice cream maker
What You'll Need:
1 pint of heavy cream
1 pint half and half
1 - 14 ounce can of sweetened condensed milk
2/3 cup of double strength key lime juice
1/4 cup organic cane sugar
Zest of two lemons or limes (Notes: I used lemon zest since it was what I had on hand, but either will do.)
In a large bowl add all the ingredients and stir to mix. Since this mixture isn't heated no need to chill.
Place mixture in the bowl of ice cream maker and freeze according to your machine's directions. Once the mixture hits the soft serve stage you can serve immediately or place in the freezer in an airtight container to harden fully.
Notes: You could do this with lemon juice if you liked for a lemon version. Or you could use orange juice/zest for an orange twist.
Posted by Dianne at 7:09 AM | Comments (11) | TrackBack
July 10, 2008
What's For Dinner?
It's hot! I mean really hot! So I decided this morning it was going to be a slow cooker night!
I put a turkey breast into the slow cooker with some black pepper, dried rosemary, sea salt and just a bit of olive oil. I've never made turkey like this before, but it works for chicken so why not? The breast is from a local, natural turkey farm and is big enough to have left overs for sandwiches and other things I want to play around with.
I'll make Jamison some mashed potatoes and pull a gluten free roll for him out of the freezer. I'll makes some mashed sweet potatoes for Alexis and I. I'll also have a side salad and Alexis will most likely have some cucumbers and/or tomatoes along with the rest of her dinner.
What are you having?
Posted by Dianne at 12:48 PM | Comments (8) | TrackBack
Dulce de Leche Ice Cream
Until recently I didn't even know what Dulce de Leche was! I know, I know...How could I not? I mean caramel...What's not to like? When I made the first batch of Dulce de Leche I immediately thought "That would be great to make ice cream with!" And I finally got around to trying just that!
Some argue that making Dulce de Leche with sweetened condensed milk is "cheating", but I say don't knock it until you've tried it! This is the version I make and it's to die for! It's simple too! So what are you waiting for? Try it already! ;o) Oh and make some ice cream when you do! ;oP
Note: This recipe is designed to fit this ice cream maker
What You'll Need:
1 - 14 ounce can of dulce de leche, cooled completely (Note: This is basically sweetened condensed milk that has been put through this process.)
1 pint of heavy cream
1 pint of half and half
2 vanilla beans, split an scraped
1/3 cup of organic cane sugar
Make 1 can of dulce de leche and let cool overnight.
In a large bowl mix dulce de leche, heavy cream, half and half, scraped vanilla seeds and sugar and stir until mixed.
Place mixture in the bowl of ice cream maker and freeze according to your machine's directions. Once the mixture hits the soft serve stage you can serve immediately or place in the freezer in an airtight container to harden fully.
Notes: You could use a tablespoon of vanilla flavoring instead of vanilla beans. This would be heavenly topped with hot fudge sauce!
Posted by Dianne at 7:09 AM | Comments (6) | TrackBack
July 9, 2008
What's For Dinner?
Tonight we're having steak tips, roasted potatoes for Jamison, roasted sweet potatoes for Alexis and I and a side salad with Greek Yogurt Ranch dressing.
What are you having?
Posted by Dianne at 2:24 PM | Comments (6) | TrackBack
Coconut Chocolate Chip Ice Cream
Coconut and chocolate? What's not to like? Why not take that classic combo and make an ice cream out of it? I did just that! This ice cream is creamy, chunky and oh so nice! If you're a coconut and/or chocolate lover then this ice cream is the one for you!
Note: This recipe is designed to fit this ice cream maker
What You'll Need:
1 pint of heavy cream
1 pint of half and half
1 cup of coconut
1 - 14 ounce can of sweetened condensed milk
1 cup of mini chocolate chips
In a medium sized pot add heavy cream, half and half and coconut and bring to a quick boil. Boil for 3 minutes, stirring constantly to prevent scorching and remove from heat. Stir in sweetened condensed milk and place in the fridge until the mixture is cooled completely. (Note: This will most likely take 4-5 hours, but you can leave it overnight if you want.)
Once the mixture is chilled stir in mini-chocolate chips and add it to your ice cream maker and freeze according to your machine's instructions. Once the mixture hits the soft serve stage you can serve immediately or place in the freezer in an airtight container to harden fully.
Notes: You could add in a couple of tablespoons of coconut extract if you wanted to make it extra coconutty.
Posted by Dianne at 7:27 AM | Comments (15) | TrackBack
July 8, 2008
What's For Dinner?
Tonight Jamison is having some beef fajitas meat (i.e. the filling for fajitas without the flour tortilla, which he can't eat) and some brown rice. Alexis and I are going to have some rice that incorporates the aspects of vegetable Enchiladas, without all the fat and calories. How about them apples? Alexis also informs me she wants cucumbers and cherry tomatoes...Easy enough!
What are you having?
Update: 3:13 PM: Alexis asked if she could have chicken noodle soup for dinner. I have both some chicken and broth that needs to be used up so I decided she might be on to something. The Enchilada Rice will wait for another day. :o)
Update: 7:50 PM: My sister called on the way home from their CSA and they decided to drop by since Ben had to work late. We had chicken noodle soup and biscuit muffins. Jamison had left over ribs and roasted potatoes. Baby cuddles won out over fajita beef! ;o)
Posted by Dianne at 2:19 PM | Comments (4) | TrackBack
Ice Cream Week Meets Tuesdays with Dorie: White Chocolate Vanilla Bean Ice Cream and Double Crusted Blueberry Pie
It's Tuesday! So you know what that means...Tuesdays with Dorie
Pie and ice cream? Who isn't on board with that? I decided to make mini-pies instead of one big pie, using my mini-tart pans and it worked perfectly! I ended up using most of the dough, though I had quite a bit of blueberry mixture left over, which I froze for later.
The dough was beautiful! I omitted the sugar though. I wanted to be able to use any left over dough for a quiche or something and sugar and quiche isn't exactly a great mix. This didn't affect the overall quality of the dough though. It was fabulous! I did have to add a lot more than 1/2 cup of water though. It took well over a cup of ice water to bring it all together.
I had never seen a blueberry pie filling made in this manner before. With my Blueberry Pie I usually cook and thicken the blueberries BEFORE baking! I must say I was a bit dubious that this version would work, but work it did! I ended up adding the zest of two whole lemons, along with the juice of both of them as well. And I have to admit I thought the bread crumb thing was just weird so I skipped that all together! The filling turned out great and I didn't miss the breadcrumbs at all! ;oP
On the egg wash front I ended up just using 1 egg and not adding any water to it. I guess the water is supposed to make the wash go further, but I had more than enough with just the 1 egg and even had a bit left over.
I decided to cut a shape out of the top of the dough. I tried a little moose cutter I had, because he's just too cute, but when you put him on top of the pie he stretched all out of shape and you couldn't tell what he was supposed to be. I ended up going with the star you see above and it worked perfectly!
Verdict? This one is definitely a keeper! It also melded so well with the White Chocolate Vanilla Bean Ice Cream! Thanks to Amy for such a great pick this week!
Stop on over at the Tuesday with Dorie blog and take the links to see what everyone else baked up! And take a look below to see the recipe for the White Chocolate Vanilla Bean Ice Cream for Dianne's Dishes Ice Cream Week!
Note: This recipe is designed to fit this ice cream maker
What You'll Need:
1 pint of heavy cream
1 pint of light cream
1 - 14 ounce can of sweetened condensed milk
3/4 cup of organic cane sugar
1 tablespoon of vanilla extract
3-4 vanilla beans, split and scraped
1 3/4ths of 2 Green and Black's Vanilla Creamy White Chocolate 3.5 ounce candy bars, melted (Note: Why 1 3/4ths of 2 bars instead of 2 whole bars? Alexis ate 1/4 of the second bar! ;oP)
In a medium sized pot add heavy cream, light cream, sweetened condensed milk, organic cane sugar, vanilla and split vanilla beans and seeds and cook on low until sugar melts and flavors meld (about 20 minutes). Do NOT bring to a boil! Remove from heat and strain through a sieve into a bowl or pitcher.
Using a double boiler or in your microwave (I use the microwave) melt the white chocolate carefully until smooth. Don't let it go to far or it will go grainy.
Once it is melted (and it will be a thick melt) add a ladle or two of the vanilla/cream mixture into the melted white chocolate and stir until smooth. Add white chocolate mixture to the remaining vanilla/cream mixture and stir to incorporate.
Cover mixture and place in the fridge for at least four hours to overnight. (Note: The first time I tried freezing the mixture I didn't let it cool down enough and it didn't set up. I put it back in the pitcher and put it in the fridge overnight and it worked perfectly the next day. The mixture has to be cool.)
Once the mixture is cooled pour into the bowl of your ice cream maker and freeze according to your machine's directions. Once it hits the soft serve stage you can serve immediately or put it in an airtight container in the freezer until it firms up completely.
Notes: If you leave out the white chocolate you have a basic vanilla bean ice cream.
Posted by Dianne at 9:43 AM | Comments (50) | TrackBack
July 7, 2008
What's For Dinner?: Jamison's Birthday Edition!
As I mentioned before at our house when it's your birthday you get to decide what you want for dinner. Since today is Jamison's birthday tonight is his choice!
Tonight we are having slow cooker ribs with barbeque sauce and cheese fries. I'm also making a gluten-free yellow cake with milk chocolate frosting. I'll most likely make some vegetable for Alexis and I as well.
What are you having?
Happy Birthday Jamison...I wish you many happy returns! Oh and I love you too! ;oP
Posted by Dianne at 1:27 PM | Comments (6) | TrackBack
Dark Chocolate Ice Cream
It's Ice Cream week! What better way to celebrate summer than with a little frozen goodness? If you've been a visitor to Dianne's Dishes for a while you know that Alexis and I love ice cream! And I love making it ourselves so I know exactly what goes into each and every bite! In honor of the occasion we have a new Ice Cream category on the blog and a new Flickr Ice Cream set!
Let's get this party started! Shall we?
In the past we've had Blueberry Ice Cream (one of my all time favorites), Peanut Butter Ice Cream (to die for!), Vanilla Bean Ice Cream (a definite classic), Strawberry Chocolate Mint Ice Cream (mint and strawberries are fabulous together...don't believe me then try it and see!), Coconut Creamsicle Ice Cream with Dark Chocolate Covered Goji Berries (yum!) to accompany my pick for Tuesdays with Dorie and in honor of the 7th Harry Potter book we even had Pumpkin Ice Cream (I know it sounds weird, but if you're a fan of pumpkin then it's a must try)! Starting today you are about to get seven more fabulous ice cream recipes!
Don't let ice cream scare you...It doesn't have to be hard and it doesn't have to have eggs in it either! Some of the recipes this week are classics, while others are a bit different, but all of them are divine! If you've been looking for some quick, simple, yet delicious ice cream recipes to help celebrate summer, then journey no further! You're about to have more choices than you hoped for! ;o)
Chocolate is one of the quintessential flavors that most people love. It's one of Alexis' all time favorites and she loved this version. In fact when she saw me looking at the pictures I have in the back log for Ice Cream week she said "Let's make that again!" We may have to do just that! ;oP
Note: This recipe is designed to fit this ice cream maker
What You'll Need:
1 - 5.3 ounce bar of Green & Black's 72% Baking Chocolate
1 pint of heavy cream
1 - 14 ounce can of sweetened condensed milk
1/2 of 1 pint of half and half
1/4 cup of organic cane sugar
In a sauce pan over medium heat, or in the microwave on low, melt chocolate with 1/2 of the heavy cream until completely smooth. Be careful and don't let it go too far or the chocolate will become grainy. Let cool completely.
Stir in sweetened condensed milk, half and half, the rest of the cream and sugar until smooth. Place mixture into your ice cream freezer and freeze according to your machine's directions. Once the ice cream has hit the soft serve stage you can serve immediately or you can place in an airtight container to harden further and make it more scoopable.
Notes: It is extremely important to let your mixture cool completely BEFORE you begin the freezing process or it most likely will not set up.
Posted by Dianne at 10:58 AM | Comments (7) | TrackBack
July 6, 2008
Ice Cream Week!
It's summer and what hits the spot better on a hot summer day than homemade ice cream? Starting tomorrow you'll get a week's worth of yummy, delicious, simple, eggless, homemade ice cream recipes! You'll even get one to accompany this week's Tuesdays with Dorie recipe! So grab a spoon and get ready to see what flavors I roll out...There is plenty to share! ;o)
Posted by Dianne at 5:55 PM | Comments (5) | TrackBack
July 4, 2008
What's For Dinner?: Fourth of July Edition!
Even though it's a gloomy day and I'm currently without a grill the 4th still makes me think of a cook out! So we're having burgers! I'm having a Blue Cheese stuffed Old Bay Burger, Jamison is having a regular burger and Alexis is having some left over chicken. I'm also going to use the machine that Jamison's mom left with me from the Fish Fry and make some seasoned curly fries! We've got some fresh tomatoes and I'm going to make a cucumber salad to round things out.
What are you having this Fourth of July?
Posted by Dianne at 1:55 PM | Comments (4) | TrackBack
Patriotic Pie
It's the Fourth of July! And what better way to celebrate than having a dessert that is red, white and blue! This strawberry, blueberry pie with meringue is just the ticket! It's a simple pie to make and it turns out fabulous every time! What's better than that?
As a child we always spent the 4th out at the lake. There would be burgers, hot dogs, potato salad, baked beans, homemade ice cream, fresh tomatoes, cucumbers, lots of swimming, fishing, some boating and at the end of the evening fireworks! I was thinking about that yesterday. It was a lot of fun...Sometimes you just get nostalgic...All of that to say I hope you all are having a wonderful holiday! I know we will be despite the less than stellar weather! ;o)
Anyway, what does that have to do with pie? Nothing! Let's get to the recipe shall we?
What You'll Need For The Crust:
2 cups of unbleached all purpose flour
1 teaspoon of sea salt
1 1/2 sticks of very cold butter, cut into small pieces
1 cup of ice water
1 store bought single crust
Note: If you are using the store bought crust, make sure it's thawed if it's frozen, but still chilled and proceed to the filling step. If you are making your own see below.
In a bowl stir together flour and salt to mix. Using a pastry cutter or a fork, cut the butter into the flour mixture until it is pebbly. Add water and stir until ball forms. (Note: Depending on the humidity you may need more or less water. Add water slowly and when the ball forms stop. If you need more than a cup don't sweat it.) On a floured surface roll the dough out into a circle. Press into a pie dish, crimping the edges and place in the fridge for at least 1 hour to chill.
What You'll Need For The Pie Filling:
3-4 cups of whole strawberries
1 cup of organic cane sugar
1/4 cup of water
1 cup of whole blueberries
1/3 cup of corn starch
Preheat oven to 375 F.
In a large pot cook strawberries, sugar and water, stirring gently so as not to squash the strawberries until strawberries are just tender and syrup has formed. Add blueberries and corn starch and stir to mix. Remove from heat when the mixture thickens (about 2 minutes).
Pour strawberry/blueberry mixture into your pie shell and bake for 20-30 minutes until pie crust edges are golden brown. Remove from oven and let cool.
What You'll Need For The Meringue:
4 egg whites
1/3 cup of sugar
Pre-heat oven to 450 F.
In the bowl of a mixer whip egg whites and sugar on high until stiff peaks form. Spread the meringue over the top of the pie and bake for 2-3 minutes until meringue is brown. Let pie cool for 30 minutes an serve.
Notes: Meringue not your thing? Whipped cream will work fine too. You could also use another combination of fruit if you liked.
Posted by Dianne at 8:53 AM | Comments (14) | TrackBack
July 3, 2008
What's For Dinner?
Today you get four nights for the price of one since I was having some blog issues the past few days! ;oP
Monday my parents were visiting and we had homemade pizza.
Tuesday night my mom and I had chili dogs, Jamison and my Dad had hamburger "steaks" and Alexis had veggies. We also had some tomato slices, tater (I hate that word!) tots and some fresh sweet corn.
Last night we had roasted rosemary lemon chicken and mashed potatoes.
Tonight Jamison is having a steak and some roasted potatoes and I'm going to make a casserole/bake with wild rice, yellow squash and zucchini for Alexis and me along with a salad.
What are you having?
Posted by Dianne at 12:28 PM | Comments (3) | TrackBack
Gluten-Free Beef Stir Fry
I'm back! It would appear that they have ironed out the issues that were occurring that left me unable to access Dianne's Dishes Tuesday afternoon and the better part of yesterday...Now watch, I probably just went and jinxed myself! ;oP
Anyway, let's get started with some food shall we?
The other day when I made the Vegetable Stir Fry for me, I also made a Gluten-Free Beef Stir Fry for Jamison. You marinate it much the same way, but the "sauce" is much more simple than that of the Vegetable Stir Fry. The result is a tender, slightly sweet/carmalized and slightly salty dish that really hits the spot. Unlike Jamison you can throw in some steamed broccoli or a few sautéd vegetables and really round out the dish. Pair the stir fry with some brown rice and you've got a lovely, healthy meal that you can throw together in the morning or the night before, put in the fridge and then quickly cook in the evening. What's better than that?
What You'll Need:
1 tablespoon of sesame oil
1/4 cup of gluten-free soy sauce
1/4 cup of rice vinegar
1 scallion, chopped (green and white section)
1 clove of garlic, chopped fine
1 pound of steak, cut into cubes and all visible fat trimmed
1 cup of cooked brown rice per person (Note: Remember that most brown rice takes about 50 minutes to an hour to cook. The stir fry itself takes about 20-30 minutes.)
In a bowl or a canning jar mix together sesame oil, gluten-free soy sauce and rice vinegar until incorporated. Stir or shake in scallions and garlic to mix. Add steak and toss or shake to coat. Marinate for at least 1 hour to overnight covered tightly in the fridge.
Dump the contents of your bowl or jar into a large skillet and over medium heat bring to a boil. Cook the beef until the liquid evaporates, the mixture thickens slightly and the beef is tender:
Serve with rice and/or steamed or sautéd vegetables.
Notes: You could do this with chicken or sea food as well.
Posted by Dianne at 8:47 AM | Comments (5) | TrackBack
July 2, 2008
What's Up?
Are you seeing the blog? Well I'm not! It appears some of you are, and possibly some of you are not, including myself! When we returned from our adventure yesterday I couldn't get onto my control panel for Dianne's Dishes, nor could I access the blog itself. I checked and couldn't get my hosts site to pull up either so I assumed it was them. Turns out it may be our Internet service provider instead! Yikes! Jamison is posting this for me from work so that I could give everyone a heads up! Hopefully things will be fixed soon! So things may be a little quiet today (and maybe tomorrow...who knows?). Most likely there won't be a "What's For Dinner?" segment either, but once I can access the site from home again I'll let you all know.
Posted by Dianne at 9:19 AM | Comments (1) | TrackBack
Apple Raisin Sconey Muffins
Apples and cinnamon...What a fabulous combination! Throw in some raisins and you've got a muffin that is begging to eaten! Top it with a little sugar drizzle and it becomes even better! This is the perfect muffin with or without topping when you need a little snack or even just want a delicious breakfast on the go!
What You'll Need For the Muffins:
2 cups of flour
1 teaspoon of sea salt
1 teaspoon of baking powder
1 teaspoon of baking soda
3/4 cup of sugar
2 teaspoons of cinnamon
1 stick of butter, softened
1 cup of dried apples, chopped
1 cup of raisins, chopped
1 cup of sour cream
1 cup of milk
Pre-heat oven to 425 F.
In a large bowl stir together flour, sea salt, baking powder and baking soda until mixed. Next stir in sugar and cinnamon until incorporated. Using a pastry cutter, cut the butter into the dry mixture until crumbly. Stir in apples and raisins until incorporated. Next stir in sour cream and milk until sticky batter/dough forms. Spoon dough into a muffin pan that has been lined with cupcake liners and bake for 15-20 minutes until golden.
What You'll Need For The Drizzle:
1 cup of powdered sugar
A few tablespoons of water
Drizzle over muffins right before serving.
Notes: Chopped pecans or walnuts would be a fabulous addition to the muffins!
Posted by Dianne at 9:15 AM | Comments (7) | TrackBack
July 1, 2008
Tuesdays With Dorie: Apple Cheddar Scones
It's Tuesday! So you know what that means...Tuesdays with Dorie
I have to say I've had to sit out this week. I had intended to make the scones when Jamison's mom was here since she likes scones, but it just didn't happen. I ended up making up a a recipe of my own (Apple Raisin Sconey Muffins), because I'm not a fan of scones and then after the fact I actually saw on the TWD blog that we aren't supposed to do that anymore. It's been a busy past week and I'm just now catching up on my blog reading from the past week. So I'll share my recipe for Apple Raisin Sconey Muffins with you later this afternoon when we get back from our adventure, but for now be sure and stop over at the TWD blog and take the links to the other baker's blogs and see what they came up with.
Sorry for the confusion and my absence this week. If I had seen the post earlier I would have made the scones and sent them on to work with Jamison, but I missed it in the hustle and bustle of birthday week. I'll be back on track next week! :o)
Posted by Dianne at 6:57 AM | Comments (7) | TrackBack
