Monthly Archives: June 2014

Roasted Potatoes with Feta Cheese

June 30, 2014Fruits, Vegetablescranberries, currents, potatoes, side dishdmariebates

While my family loves pasta I am a potato girl. I love potatoes almost any way you fix them whether they are oven fried, mashed, boiled or roasted. Nothing against pasta and rice but I think potatoes are wonderful because they soak up the flavors of whatever you add to them. By now you may know I love the idea of layering flavors in a dish. So the layers of flavors in this roasted potatoes dish is both savory and sweet. I recently discovered a nice way to roast potatoes with a few cranberries and raisins. Then I topped them off with feta. Yummy!

Potatoes can be both good and bad for the diet. The key to eating potatoes is to do it in moderation. Having said that I would stay away from deep frying potatoes no matter what. Potatoes tend to absorb grease which puts on the pounds, effects your skin and is not healthy! Still, potatoes have lots of fiber, vitamin C and B vitamins. As long as you keep the portions small you can partake of any type of potato you like. For this recipe I used red potatoes. I haven’t tried it yet but I am sure sweet potatoes would taste good too. I will let you know how that one turns out later.

For those of you who don’t eat meat you can still enjoy this dish by leaving off the crumbled bacon.

Roasted Potatoes with Feta Cheese

Ingredients:
1 lb potatoes quartered
¼ cup cranberries
¼ cup golden raisins
¾ cup Gazebo Room balsamic vinaigrette
¼ cup feta cheese
2 cloves garlic thinly sliced
1 scallion thinly sliced (separate the white and green parts of the onion)
1 tsp salt
1 tsp black ground pepper
½ tsp dried rosemary
½ tsp smoked paprika
3 tbsp melted butter
3 slices crisp bacon chopped
Cooking Spray

Preheat oven to 425 degrees.

In a large bowl combine all ingredients except for the bacon, feta cheese and green onion. Mix well to coat the potatoes. Spray a lipped cookie sheet with cooking spray to prevent potatoes from sticking. Spread potato mixture with juices onto the cookie sheet. Sprinkle with paprika. Bake 30 to 40 minutes until potatoes are golden brown and fork tender. Remove from oven and place in a casserole or serving dish. Sprinkle with feta cheese, bacon and a little green onion.

Chicken and Broccoli Casserole

June 28, 2014Meat/ Poultry, Pasta and Grainsbroccoli, Chicken, egg noodles, mushroomsdmariebates

Sunday dinners are the one time most families have a chance to sit down together and enjoy each others company. Growing up, my family was no different. Every Sunday my aunt and uncle, Doll and Johnnie, would come over to our house for dinner. My mom and aunt would take turns making the Sunday meal and since both are great at cooking I looked forward to those dinners. During the summer there was one particular meal my mom and aunt Doll liked to make that was easy and refreshing. Chicken and broccoli casserole topped with bread crumbs and paired with a green jello mold with fruit cocktail.

I never knew how they came up with the combination of a casserole and green jello but for some reason it worked. I think it was the whipped cream and fruit cocktail in the jello that won me over. What kid doesn’t like fruit cocktail and whipped cream? Plus, the jello was cool and refreshing in contrast to the hot bubbly chicken and broccoli.

My version of their chicken and broccoli casserole has a little less fat but still has lots of flavor. There are simple substitutions you can make to cut down on the calories. Instead of using mayonnaise in the sauce I use cream of mushroom soup along with cream of chicken soup. Don’t let the word “creamed” scare you. You can always find a reduced fat or fat free version of the creamed soups. Also, leave off the bread crumbs (they were browned in lots of melted butter) and use a light shredded cheese as the topping. To add more flavor to the dish I stir in sauteed mixed mushrooms (button, shiitake and portobello).

This may not be my mamma’s chicken and broccoli but it is a wonderful way to make your next Sunday dinner memorable.

Chicken and Broccoli Casserole

Ingredients:
4 boneless/ skinless chicken thighs
1 pkg chicken tenders
1 10 oz can cream of chicken soup
1 10 oz can cream of mushroom soup
4 cups egg noodles
1 12 oz bag fresh cut broccoli
1 stalk of celery chopped
1 small onion sliced
½ cup shredded monterey jack cheese
½ cup shredded cheddar cheese
¾ cup 2% milk
½ cup ½ and ½ milk
1 pkg mixed mushrooms (button, shiitake, portobello)
1 tsp salt
1 tsp black pepper
1 tsp onion powder
1 tsp dried parsley

Preheat oven to 350 degrees.

Add a pinch of salt to 4 quarts of water and bring it to a boil. Add bag of broccoli to boiling water for 3 minutes. Remove with a slotted spoon and place in bowl of cold water to stop the cooking process. Drain broccoli after it cools and set aside.

Bring water to a boil again. Add egg noodles and cook according to package. Drain and set aside.

Rinse chicken and place in 6 cups of water with salt, pepper, celery and onions. Cook until done. Let chicken cool then cut into bite size pieces.

Saute mushrooms in 1 tbsp of melted butter until browned. Season with salt and pepper.

In a medium bowl whip together soups, parsley and milk until smooth. Add additional milk if sauce is too thick. Soups should be slightly loose for pouring.

Spray a rectangular casserole dish with cooking spray. Place egg noodles in dish and then layer with broccoli chicken, mushrooms and ½ of the monterey jack cheese and ½ of the cheddar cheese. The remaining cheese will be used for the topping. Pour soup over the layers and gently mix. Top with remaining cheese and bake for 30 minutes until cheese has melted and top is slightly browned.

Shrimp and Grits

June 24, 2014Pasta and Grains, Seafood/ Fishgrits, shrimpdmariebates

You would think that I have eaten shrimp and grits for most of my life since I am part southern girl. But, the truth is I just discovered shrimp and grits about 4 or 5 years ago while having lunch with my in-laws. My brother and sister in-law came to the east coast on business so my hubby and I drove down to Washington, DC to meet them. We don’t often get to see our mid-west family so it was great to sit around and catch up on what our kids were doing and life in general.

During our very long chat a chorus of stomach growling could be heard loud and clear. It didn’t take too long for us to decide we needed to get some lunch and stop the hunger-music-blues. We found a wonderful restaurant with an interior garden full of tall trees and huge leafy plants. I can’t remember what I had for lunch but I definitely remember the shrimp and grits my sister-in-law ordered. The smell of the shrimp was intoxicating and because she is a wonderful person my sister-in-law let me taste her shrimp and grits. I instantly became a fan!

Trying to recreate the shrimp and grits I had in DC became my goal when we got home. What I finally came up with may not taste exactly like the shrimp and grits I discovered in DC but I must say it is pretty good. The flavors are well balanced with smoky flavors and a hint of spiciness.

Thanks Sis for introducing me to a fantastic dish and awakening me to more of my southern roots.

Shrimp and Grits

Ingredients:

1 1/2 lb of large shrimp peeled and deveined

2 slices of bacon sliced

2 14 oz scans fire roasted tomatoes

¼ cup green onions sliced

2 tbsp flour

2 tbsp butter

1 tsp chopped fresh parsley

1 tbsp chopped garlic

1 tsp black ground pepper

2 tsp salt

½ tsp old bay seasonings

½ Adobo seasoning

½ tsp cayenne pepper

½ cup diced green pepper

½ cup diced red pepper

½ cup diced onion

2 cups of water

1 cup low sodium chicken stock or broth

½ cup half and half

1 cup coarsely ground grits

1 cup shredded sharp white cheddar cheese

Juice of 1 lemon

Bring water and 1 teaspoon of salt to a boil. Stir in half and half then add grits and reduce to medium heat. Cook until thick and tender approximately 15 to 20 minutes. Add cheese and stir until melted and well blended. Set aside and keep warm. Add a little milk if needed to thin out grits.

In a bowl mix shrimp, remaining salt, pepper, cayenne pepper and lemon juice. Set aside.

In a large skillet cook bacon until crispy over medium heat. Remove bacon and drain on a paper towel. Add butter and garlic to bacon drippings. Stir in flour. Reduce heat to medium low and stir roux until dark brown. Be careful not to burn the roux. Whisk in chicken stock then add peppers, onions and shrimp. Cook until veggies are softened and shrimp are pink but not tough.

Place grits into individual bowls and top with shrimp mixture. Sprinkle with crumbled bacon, green onions and parsley.

Enjoy!

Chick Pea Stew

June 24, 2014Meat/ Poultry, Soups/ Salads / Stews, Vegetableschick peas, ground turkey, Stewdmariebates

On one of the many days I had run out of ideas for dinner my Chick Pea Stew recipe suddenly came to me. I had leftover taco meat in the refrigerator and a can of chick peas staring me in the face so I thought why not combine them! Some of the best recipes come from leftovers and a little imagination. This recipe is one of my family’s favorite meals so now whenever I make tacos for dinner I cook extra meat for a Chick Pea Stew dinner the next day. I think the seasoning tastes wonderful the next day.

Even if you don’t have leftover taco meat in the frig you can pull this dish together in just a few minutes. In the fall and winter you can add potatoes or pasta to make the dish a little bit heartier. In the spring and summer keep it light with just the basics. If you are truly adventurous, try adding seasonal veggies to the stew to give it a new depth of flavors.

Although I usually make this dish during the week when my time to cook is limited due to a hungry crowd, I really enjoy making it on weekends. On the weekends I can roast the onions and tomatoes instead of using canned tomatoes. Roasting veggies adds a wonderful smokiness to the stew that you can smell and taste. However you decide to make this delicious stew it will become your own and everyone will love it.

Healthy, quick and easy works every time!

Chick Pea Stew

Ingredients
1 lb ground turkey
1 pkg taco seasoning (hot or mild)
1 ½ bag fresh baby leaf spinach
1 12 oz can fire roasted tomatoes
1 large can chick peas rinsed
1 large onion diced
2 tbsp tomato paste
2 cups chicken stock
1 tbsp salt
1 tbsp pepper
1 tbsp onion powder
1 tbsp minced garlic
1 tbsp Adobo seasoning
½ tsp red pepper flakes

Optional:
diced green peppers
diced potatoes
small pasta shells
roasted yellow squash
Seasonal Vegetables

Brown turkey and drain. In a large stock pot add meat, tomatoes, onions, chick peas,chicken stock and seasonings. Stir and let simmer 10 minutes. Add spinach and let wilt. Simmer on low for 30 minutes stirring occasionally.

Tasty Coleslaw

June 21, 2014Soups/ Salads / Stews, Vegetablescabbage, coleslawdmariebates

Coleslaw is a dish that mostly has a crunchy texture. Between the carrots and the cabbage you have a nice bit of popping going on after taking a bite. I added walnuts to the recipe to give it another layer of crunch but on the softer side. Throwing in some cranberries helps to give the coleslaw a certain level of sweetness and brightens up the taste buds.

This version of coleslaw paired nicely with the orange BBQ chicken wings I made for Father’s Day. It was so good my mom told me she really liked it even though she rarely eats coleslaw unless she makes it herself. Once you get mom’s seal of approval on a dish you know it’s good.

Tasty Coleslaw

Ingredients:
2 cups shredded green cabbage
2 cups shredded red cabbage
½ cup shredded carrots
1 cup shelled walnuts
½ cup cranberries
½ cup lite ranch dressing
¼ cup Ken’s blue cheese dressing with gorgonzola
½ tsp dried parsley
½ tsp salt
½ tsp ground black pepper
½ tsp dill
½ tsp cilantro
Juice from ½ lemon

In a large bowl combine all ingredients and toss gently until well mixed. Chill for at least 30 minutes prior to serving. To cut down on prep time use a bag of shredded cabbage with carrots.

Serves 6-8

Roasted Mixed Peppers

June 19, 2014VegetablesPeppersdmariebates

Easy side dishes always come in handy when you need something new to go with an entree. Roasted mixed peppers are flavorful and pair up nicely with just about anything. The fantastic thing about this recipe is that you can add other veggies to give it a slightly different taste and texture. Roasted peppers are also a nice addition to any salad served warm or chilled the next day.

Everyone in my family is a true fan of peppers whether they are hot, sweet or mild. Roasted Mixed Peppers blends all three flavors for a unique experience of different tastes all at once. Depending on your tolerance level for heat you can add really hot peppers such as jalapeno or habanero peppers. If you are new to the taste of peppers I would suggest you stick to traditional green, red and sweet peppers.

Try this reicipe the next time you need a simple side dish or the next time you have a special gathering. Your vegetarian friends will love it and thank you for making something both beautiful to look at and wonderful to eat.

Enjoy……

Roasted Mixed Peppers

Ingredients:
1 bag of mixed mini sweet peppers sliced in half
1 large green pepper sliced in strips
1 large red pepper sliced in strips
1 large onion sliced
1 tsp dried dill
1 tsp salt
1 tsp cracked black pepper
1 tsp dried parsley
2 tbsp olive oil
cooking spray

Optional:
1 small poblano or habanero pepper sliced in thin strips
2 small tomatoes sliced in wedges

Preheat oven to 425 degrees. Spray a rimmed cookie sheet with cooking spray and add 1 tablespoon of olive oil to coat the bottom of the cookie sheet. In a large bowl add the sliced peppers and onions. Sprinkle with seasonings then add remaining tablespoon of olive oil. Toss gently then pour onto cookie sheet. Spread the peppers out to cover the cookie sheet. Roast peppers for 45 minutes until soft and slightly brown. Remove from oven and let peppers rest for 5 minutes.

Chocolate Cherry Bomb

June 19, 2014DessertsChocolate, Puddingdmariebates

As a kid, I remember watching my mom having fun cooking and baking for anyone with an appetite. One of my first ventures into “cooking” was making chocolate pudding. Not the instant chocolate pudding most folks get to cut down on time but the slow cooking chocolate pudding from Jello. I think Jello was a staple in our house and may still be found on my mom’s kitchen shelf. I loved standing over the stove and stirring the milk and pudding mix until it was thick and creamy. The best part was licking the spoon after filling several little flowered juice glasses with the pudding. Sometimes my mom would let me get real fancy and put whipped cream on top of the chocolate pudding.

My chocolate cherry bomb dessert is the grown up version of my fancy childhood chocolate pudding. Chocolate pudding is still the star of the dessert but it is supported by cherries and cookie crumbs. Sometimes when my husband and I have a few friends over for dinner we like to get them involved in the kitchen. Preparing this dessert is an easy way to do that since it takes less than an hour to make and you can create an assembly line to pull each layer together. This dessert is sure to bring back lots of memories of sticky chocolate covered faces and laughter. Whether you serve this dessert chilled or warm it will get a thumbs up!

Thumbs Up

Chocolate Cherry Bomb

Ingredients:
1 can cherry pie filling
1 chocolate graham cracker crust
1 large box chocolate pudding cook & serve
1 cup cold heavy cream
8 ounces Italian Mascarpone cheese
½ cup sugar
¼ cup coffee liqueur
2 tbsp unsweetened cocoa powder
½ tsp pure vanilla extract
8 individual dessert glasses

Prepare chocolate pudding according to the package. Let cool slightly. Crumble graham cracker crust in a bowl. Place a layer of crumbled graham cracker in the bottom of each glass. Press down lightly to create a crust. Spread a layer of chocolate pudding over each crust then add a layer of cherry pie filling over the chocolate pudding.

In a mixing bowl combine the heavy cream, mascarpone cheese, sugar, coffee liqueur, cocoa powder and vanilla. Combine mixture on a low speed then gradually increase speed until firm peaks are formed. Top each dessert with the whipped cream. Garnish with any remaining graham cracker crust, chocolate shavings or chocolate covered cherries. Cover with clear wrap. Serve chilled or warm.

Optional:
Try flavored liqueurs with hints of orange, nuts or cherries.

Curried Chicken

June 10, 2014Meat/ PoultryChicken, Currydmariebates

Curried chicken is one of those dishes that looks complicated but really is very easy to make. Prepping the chicken and the veggies is probably the hardest part of making this dish. I am big on adding vegetables to any meal and this one is no exception. Of course it is up to you to decide how far to go when adding veggies. Although I have a basic recipe for making curried chicken, I like to change it up once in a while. I may add different vegetables or I might change the flavors to give the chicken an extra kick.

Speaking of flavors. The secret to making wonderful curried chicken is layering the flavors. Mixing certain types of veggies, adding fruit and choosing the right seasonings will wake up your palate and excite your taste buds. If you are a fan of hot spice, you can use hot curry seasoning or jalapeno peppers to provide some additional heat to the curried chicken. When I use jalapeno peppers I remove the seeds to tone down the heat. But, if you really, really like the spiciness of the pepper, leave the seeds. Just make sure your guests also like heat.

I remember attending a pot luck dinner at my cousin’s house years ago and tasting a shrimp dish that a friend had made. The dish looked beautiful with jumbo shrimp, tomatoes and herbs. I was forewarned that the shrimp was a little spicy but what is a little spicy to one person can be off the charts for someone else. After taking my first big bite of shrimp I thought I would pass out. My mouth was on fire and I could not taste anything but HOT! Once I could speak again I asked my friend what was in the shrimp. She had used a can of cayenne pepper which was not unusual for her. You see, she was from the Philippines and her family loved spicy foods. I on the other hand was a wimp and couldn’t finish eating her beautiful looking dish.

Always think of your audience when sharing a meal. Granted, I enjoy preparing food that appeals to my tastes but I also want to make sure my family and friends will enjoy it too. The best memories and the best feelings are often experienced over a wonderful tasting dish shared with others.

Let love be the bond that holds our memories together and we’ll always be a part of each other…

D. Marie

Curried Chicken

Ingredients:
2 lbs boneless chicken thighs
1 large onion sliced
1 large green pepper diced
1 jalapeno pepper cut in half (remove seeds) then sliced
1 small red pepper diced (remove seeds)
1 small yellow pepper diced (remove seeds)
½ cup thinly sliced celery
1 green apple thinly sliced and diced
1 large red potato diced with skin
1 pkg exotic or mixed mushrooms
2 cups chicken stock
2 cups of water
1 can lite coconut milk3 dashes of hot sauce
1 ½ cups of flour
½ cup frying olive oil or vegetable oil

Seasonings
1 tbsp hot curry powder
1 tbsp red curry powder
1 tbsp turmeric
1 bay leaf
1 tsp salt
1 tsp pepper
1 tsp onion powder
1 tsp cumin
1 tsp garlic
1 tsp Adobo
1 tsp smoked paprika
½ tsp cayenne Pepper (optional)

Wash and remove excess fat from chicken then place in a large bowl. Pour off excess water. Sprinkle with salt, pepper. On a plate mix flour, onion powder, Adobo and smoked paprika. Dust chicken in seasoned flour and shake off excess.

Heat olive oil in a large pot or dutch oven over medium high heat. Add chicken in batches and brown on both sides. Remove chicken and let drain on paper towels. In the same pot saute onions, peppers, celery, potatoes, apples and mushrooms until slightly soft. Sprinkle in remaining seasonings. Slowly add chicken stock, water to the pot along with bay leaf and stir. Layer chicken in the pot and stir to mix chicken and veggies. Cover and let simmer on medium low heat for 30 minutes. Stir in coconut milk until well blended. Let simmer for an additional 25 minutes until chicken is cooked all the way through and tender. Serve over rice.

Sauteed cabbage and shredded carrots goes great with the curried chicken.

Serves 4 to 6

Black and White Bean Salad

June 7, 2014Soups/ Salads / Stews, VegetablesBeans, Saladdmariebates

Beans, beans good for the heart. The more you eat the more ….. you will love how healthy and versatile they are. I have always loved eating beans from when I was a child to adulthood. Unfortunately, when I was growing up the beans I ate were made the true southern way and were not quite as healthy. Delicious? Yes, but made with fat back, ham hocks or both the beans of yesteryear put more weight on me rather than help take weight off.

As I got older, I decided to look for new ways to make delicious beans that would be beneficial to my health and would be a great side dish for dinner with my family and friends. During my search I found out that beans have a high nutritional value. Black beans and white beans are packed with fiber, protein and antioxidants which help to make you feel full and energetic at the same time. Plus, beans are easy on your budget.

Since I am constantly searching for a new twist to old dishes, my black and white bean salad came together on a lazy summer day when I wanted to make something easy and light for dinner. Fresh veggies and herbs are plentiful during the summer especially if you have your own garden. If you are adventurous, you can make your own fresh salsa like I do by using the tomatoes, onions and herbs from your garden. If not, you can always find wonderful fresh salsas at your local grocer. Whether you make your own salsa or buy it from the grocer just make sure the veggies are fresh and the beans are rinsed.

Not too long ago I put my bean salad to the test by having my son make it for a project in his health class. Each student had to make something healthy and bring it in for the class to taste. T’s original idea was to make guacamole from scratch accompanied with light corn chips. Well, that idea went out the window when he forgot to make the guacamole the night before it was due. Of course it was Mom to the rescue and I told him he could make my bean salad which would only take a few minutes. Needless to say, the salad was a hit, he got an A on the project and his teacher even asked for the recipe. Now, if my teenage son can make a quick black and white bean salad I know you can too.

The secrets of any good recipe are the quality of the ingredients as well as the time and patience used to prepare it. One of the best ingredients in my black and white bean salad is Gazebo Room Greek Salad Dressing and Marinade. This is a fantastic salad dressing and I use it a lot to add great flavor to various salads. Whatever Greek dressing you decide to use I am sure the bean salad will taste delicious.

Black and White Bean Salad

Ingredients:
1 large can black beans rinsed
1 large can small white cannelloni beans or chick peas rinsed
1 cup fresh salsa (hot, mild or combination)
1 tbsp fresh chopped parsley
½ tbsp fresh chopped cilantro
¼ cup diced red onion
½ tsp garlic powder
½ tsp onion powder
½ tsp dried dill
½ tsp dried thyme
½ tsp Adobo seasoning
½ tbsp salt
½ tbsp pepper
Juice of ½ Lemon
2/3 cup Greek Salad Dressing

Add the beans, fresh salsa, parsley, onion, cilantro, dill, lemon juice and seasonings to a large bowl. Pour the dressing over the bean mixture and stir gently until thoroughly blended. Chill for 1 hour. Serve chilled or at room temperature.

Optional:
Small Navy Beans.

dmarie-dining

Healthy, Quick and Easy

Monthly Archives: June 2014

Roasted Potatoes with Feta Cheese

Chicken and Broccoli Casserole

Shrimp and Grits

Chick Pea Stew

Tasty Coleslaw

Roasted Mixed Peppers

Chocolate Cherry Bomb

Curried Chicken

Black and White Bean Salad

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