All posts by dmariebates

Open Faced Taco

Meat/ Poultry, Uncategorized, , , ,

IMG_5583_1

An Open Faced Taco came to mind when I was looking for something to do with the extra tortillas I had on hand. I usually roll up the tortillas and make enchiladas but I had a taste for tacos not enchiladas. Instead of making a basic folded soft taco I imagined I could make an open faced taco similar to an open faced sandwich.

IMG_5619_1

Just like an open faced sandwich my open faced taco can be eaten with either a knife and fork or with your fingers. Depending on the meal, I like the idea of eating with my fingers to catch all the wonderful bits and pieces that try to escape my mouth. Fried chicken, open faced tacos or pizza. All of them are finger licking good but for now open faced tacos are at the top of my list.

IMG_5624_1

IMG_5622_1

Open Faced Taco

Ingredients:
4-6 tortillas
1 lb ground turkey or beef (optional: shredded chicken)
1 avocado sliced
1 14 oz can black beans drained
1 cup shredded lettuce
½ cup Mexican cheese or pepper jack cheese
½ cup fresh salsa
¼ cup red onion finely sliced
¼ cup taco sauce
¼ cup vegetable oil
¼ cup sliced black olives
½ cup water
1 tbsp butter
1 tbsp salt
1 tsp black pepper
1 tsp Adobo
1 1 oz pkg taco seasoning
Heat vegetable oil in a non- stick frying pan on medium heat. Lightly brown tortillas on each side. Drain on paper towels. Pour out oil from the pan. Reduce heat to low melt butter. Add black beans, red onion, ½ tbsp salt and ½ cup water. Warm the beans for 3 – 5 minutes then gently mash the beans. Turn off heat.

Brown ground turkey on medium high heat in a large frying pan. Drain off any grease. Reduce heat to medium low. Add seasonings along with ½ cup water and taco seasoning. Stir to mix well. Let simmer for 15 minutes.

Assemble Taco:
Taco
Spread a spoonful of black beans on bottom of taco
Meat
Taco Sauce
Black Olives
Lettuce
Fresh Salsa
Cheese

Follow my blog with Bloglovin

Layered Bean Dip

Appetizers, Dressing/ Sauce/ Dip, , ,

IMG_6403_1

I have been in a Tex-Mex mood ever since my son said I needed some “diverse” recipes. My latest recipe is Layered Bean Dip. I tested this one on some Super Bowl fans to see how well it would go over at a party. Just in case it sat in the dish untouched I made a traditional dip as a backup. Well, the Layered Bean Dip went like hot cakes. By the time the Super Bowl was over there was only one small scoop of Layered Bean Dip left. My hubby ate that with his lunch the next day.

IMG_6426_1

I have to give credit to one of our good neighbors across the street for giving me the idea of making a Layered Bean Dip. She brought it over to a picnic a while ago and I never forgot how delicious if tasted. I just had to figure out how to create my own version. As with any recipe, all you need to do to make it your own is play with the ingredients. Experiment with the seasonings and see which flavors compliment each other.

IMG_6444_1

Layered Bean Dip can quickly become one of your signature dishes for parties or any time you want to treat yourself, family or friends.

IMG_6447_1

Layered Bean Dip

Ingredients:
1 16 oz can refried beans
1 16 oz jar salsa ( Serrano)
1 14 oz can black beans drained
1 small can black olives drained
8 oz sour cream
4 oz cream cheese
1 packet taco seasoning
1 cup shredded taco or Mexican cheese
1 cup shredded lettuce
2 green onions sliced
½ cup fresh salsa
¼ cup pickled jalapeno peppers
½ tsp cumin
1 deep dish pie plate

Combine refried beans, taco seasoning and cumin. Spread refried beans evenly in the bottom of pie dish. Blend together sour cream and cream cheese until smooth. Spread over refried beans. Layer regular salsa, black beans, green onion, pickled jalapeno peppers, fresh salsa, lettuce, and cheese. Sprinkle with black olives. Chill for 1 hour or overnight.

Follow my blog with Bloglovin

Parmesan Crusted Potato Wedges

Side Dish, Uncategorized, Vegetables, ,

IMG_6141_1

Potatoes. Baking potatoes, sweet potatoes or red potatoes. I love then all no matter how you fix them. I also love cheese so of course the combination of potatoes and cheese is always a winner in my book.

IMG_6179_1

Gooey cheese is good on potatoes but I liked the idea of potatoes with a cheese crusted skin. Parmesan cheese is usually the cheese of choice when creating a crusty cheese coating. At least that is what I have seen when watching cooking shows. I use grated parmesan cheese  whenever I make parmesan chicken so why not use it on potatoes.

IMG_6191_1

Besides the nice crusty texture on the potatoes the blend of seasonings gives the potatoes a nice flavor. My family likes the taste of spice so I added red pepper flakes to the cheese topping to give the potatoes extra heat. The next time you want to turn up the flavor on your potatoes add a little parmesan cheese. This is a wonderful side dish I think you will enjoy.

IMG_6190_1

Parmesan Crusted Potato Wedges

Ingredients:
4 baking potatoes (can mix with sweet potatoes)
1 medium onion sliced
½ cup grated parmesan cheese
2 tbsp olive oil
½ tbsp parsley chopped
½ tbsp salt
½ tbsp black pepper
½ tsp seasoned salt
½ tsp thyme
½ tsp red pepper flakes (optional)
paprika
cooking spray

Preheat oven to 350 degrees.

Wash potatoes then cut into wedges. Spray the bottom of a baking dish with cooking spray then line with sliced onions and sprinkle with seasoned salt. Toss potatoes with olive oil in a large bowl. Add potatoes to baking dish then season with salt, black pepper and top with paprika. Mix grated parmesan cheese, thyme, parsley and red pepper flakes in a small bowl. Sprinkle cheese mixture evenly over potatoes. Bake for 40 to 45 minutes until potatoes are tender and golden.

Follow my blog with Bloglovin

Red Split Lentil Soup

Soups/ Salads / Stews, Vegetables, , ,

Lentil Soup 5

Simple says it best when making homemade soup. Red Split Lentil soup is a nice comfort food on cold days or any day you want something quick and easy to make. It takes only 6 simple ingredients to make this soup and it tastes great with a piece of crusty buttered bread. Of course the wonderful thing about this soup is that it is full of vitamin C and is heart healthy.

Lentil Soup 3

When it comes to soups I like to experience the different textures and layers of taste. This Red Split Lentil soup is smooth yet has layers of subtle textures from the carrots, onions, peppers and diced bacon. If you are not a fan of pork you can substitute it with smoked turkey or go meatless.

IMG_6530_1

I was surprised when my youngest son was eager to try lentil soup. Most kids hear the word lentil and immediately make a face followed by “blah”. I guess the day I made the lentil soup was one of his more adventurous days. Surprisingly, he loved it even with the cooked carrots which he claims to dislike immensely. My son reminds me of a character in a book I recently read called “The Housekeeper and the Professor” by Yoko Ogawa. In the book, the housekeeper is constantly trying to find new ways to hide carrots in the professor’s meals but he always seemed to find them.

IMG_6540_1

Adding lots of vegetables to soups are a great way to get kids (and some adults) to eat veggies and develop their taste buds for new foods. Start with a simple soup and then pair it with something they like. Try a sandwich, crackers or warm crusty bread. They will not be able to resist.

IMG_6565_1

Red Split Lentil Soup

Ingredients:
1 16 oz bag of red split lentils
2 strips of bacon diced
1 10 oz bag of shredded carrots
2 green scallions sliced
½ medium onion diced
½ red pepper diced
2 cups low sodium chicken broth
2 cups water
1 bay leaf
1 tbsp salt
1 tsp black pepper
1 tsp onion powder
½ tsp parsley
½ tsp dill
¼ tsp red pepper flakes

Over medium high heat, slightly brown bacon in a large pot until fat is rendered. Add onions and scallions sauteing until soft. Add red peppers, carrots and seasonings. Stir to mix veggies then add bay leaf, chicken broth and water. Let simmer about 5 minutes then add red split lentils and stir. Reduce heat to medium low and cook until the lentils are soft. Approximately 30 minutes. Remember to stir the soup to make sure the lentils do not stick to the bottom of the pot. If necessary, add additional broth to thin out the soup and ensure the lentils are cooked.

Serve with a piece of crusty bread and enjoy!

Follow my blog with Bloglovin

Cinnamon Chips

Appetizers, Desserts, Uncategorized, , ,

IMG_6364_1

Cinnamon Chips are a quick and easy snack or dessert you can make at anytime. I recently featured this recipe on the back of my business card for dmariedining.com. So if it can fit on the back of a business card, you know it must be a very simple recipe without a lot of ingredients or fuss.

IMG_6378_1

Back in the days when I would go to fast food restaurants one of my favorite snacks were the Cinnamon Crispas I would get get from Taco Bell. I don’t think they make them any more but I do remember enjoying them with my tacos. My recipe is not quite like the Taco Bell version but I like them because of the addition of chocolate. I am a true fan of dark chocolate and there are not too many desserts that I don’t like if there is dark chocolate in the mix.

IMG_6392_1

The next time you don’t what to do with all of your leftover tortillas after making one of my Tex-Mex dishes from dmariedining.com, try making Cinnamon Chips. You will be amazed at how quick and easy it is to great a tasty snack and bring back memories from the old days at Taco Bell.

Cinnamon Chips

Ingredients:
4-6 small tortillas
2 tbsp melted butter
1 tbsp sugar
1 tbsp brown sugar
1 tbsp cinnamon
½ tsp nutmeg
½ tsp cayenne (optional)
4 oz baking dark chocolate
cooking spray

Preheat oven to 350 degrees.

Combine cinnamon, brown sugar, sugar, nutmeg and cayenne in a small bowl. Set aside.

Place tortillas on a rimmed cookie sheet sprayed with cooking spray. Brush each tortilla with melted butter. Sprinkle sugar mix evenly over each tortillas. Bake for 8 – 10 minutes until tortillas are crisp. Cut into triangles with a pizza cutter.

Melt chocolate in a double boiler. May need to add a tbsp of milk to chocolate to thin it out. Drizzle melted chocolate over tortillas. Store in an airtight container.

Follow my blog with Bloglovin

Mom’s Fried Chicken

Meat/ Poultry, ,

IMG_6457_1

My mother makes the best crispy fried chicken I have ever eaten. Unlike most people she doesn’t just dip her chicken in flour. Instead, she taught me how to prepare the chicken by making a batter to coat the chicken which makes it nice and crispy.

IMG_6461_1

It took me a few years to perfect my fried chicken but I knew I had hit my mark when at a family picnic my mom told me my fried chicken tasted as good as hers. That was one of the greatest compliments I could ever receive. My mom is known for her cooking. Besides cooking being her profession my mom just loves to cook. I cannot remember ever having a bad meal growing up unless you count the occasional frozen TV dinners.

IMG_6468_1

Since I started cooking on my own I have not resorted to fixing a frozen TV dinner for myself or my family. But my son will let me know if a meal does not quite measure up. Thankfully, he loves my fried chicken and says it’s as good as Mom Mom’s.

IMG_6490_1

Mom’s Fried Chicken

Ingredients:
4-6 drumsticks
1 pkg chicken wings or wingettes
2 cups vegetable oil
½ cup flour
½ cup water
1 tbsp salt
1 tbsp Adobo seasoning
1 tsp seasoned salt
1 tsp black pepper
1 tsp onion powder
4 – 6 dashes hot sauce

Heat oil to 360 degrees (should be very hot slightly smoking) in a dutch oven.

In a large bowl add chicken, seasonings and hot sauce. Mix to coat chicken. Sprinkle flour over chicken. Gradually add ½ of the water and mix the chicken. Add more water as needed until a thin paste is formed on the chicken.

Slowly add chicken a 5- 6 pieces a time. Do not over crowd the pot. Turn the chicken after 8 – 10 minutes and cook thoroughly. Drain on paper towels

Follow my blog with Bloglovin

Roasted Garlic

Appetizers, Vegetables, ,

Roasted Garlic_1

Roasted garlic may not be something you want to order on a first date but it is something you can serve to a group of friends. When everyone is eating garlic there is no need to worry about sweet breath.

Roasted Garlic 3_1

It may seem funny but I was intimidated by the idea of roasting garlic. I didn’t realize how simple it would be until I watched a cooking show that featured roasting vegetables. The best thing about roasting garlic is that it can be used in any dish requiring garlic and adds a nice smoky flavor. Try using roasted garlic instead of fresh chopped garlic the next time you make chili, soup or stew.

roasted garlic fini 1_1

Once I stopped being a scary cat about roasting I really liked serving roasted garlic as an appetizer. Served with olive oil and slices of crusty bread it is a wonderful treat. Besides being good to eat garlic is good for your health. I researched the benefits of garlic and found that it helps boost the immune system so it is great in the winter months when colds and flu are rampant. Garlic also is a great source of vitamin B6 which researchers say has cancer fighting abilities.

IMG_6874_1

Garlic may not improve your love life or be the most romantic food on the planet but it is healthy!

IMG_6873_1

 D. Marie Poetry

We are……
Friends
physically distant
communicating
in spirit
in being

Friends
colorful as each rainbow
changing with each season
still, we blend
creating new beauty

Friends
eternal as the moon
intense as the sun
you give love
and I love you

D. Marie

Roasted Garlic

Ingredients:
1 large whole garlic bulb
½ tbsp salt
½ tbsp black pepper
¼ cup olive oil
cooking spray
small strip of foil

Preheat oven to 375 degrees.

Spray foil with cooking spray. Remove outer skin from individual garlic cloves and place in center of foil wrap. Sprinkle with salt, pepper and olive oil. Fold foil over and create a little pouch. Place on a cookie sheet and bake until garlic is soft. Approximately 30 to 35 minutes. Remove from oven and let cool.

To use as an appetizer, place a bulb of garlic into an a small dish and pour olive oil over garlic. Gently smash garlic into olive oil. Add red pepper flakes to spice things up or a little chopped basil.  Serve with sliced french bread or any crusty bread you like.

Follow my blog with Bloglovin

Seafood Gumbo D. Marie Style

Seafood/ Fish, Soups/ Salads / Stews, , , , , ,

IMG_5875_1

I have only been to New Orleans once but that was enough to make me a fan of good down home Louisiana seafood gumbo. Nothing truly compares to the gumbo you get from the folks who created this delicious goodness. Although I have tried gumbo in several restaurants in the North East, I have not found one that can top the real down home version. Not even mine. However, my recipe will still make you want to go for a second bowl.

IMG_5918_1

Rich with seafood, spicy and filling my gumbo may remind you of soft jazz and hot summer nights. That is what I remember from my trip to New Orleans.

IMG_5947_1

Soft jazz, funky jazz, Cajun music and Zydeco flowed from every venue as we walked up and down the streets. The smells coming from the restaurants!?! What can I say except that my mouth was watering all day long.

IMG_5954_1

If you ever have an opportunity to experience the culture and foods of New Orleans, take it. I am sure the trip will be memorable whether it’s because of the food, the music or the friendly “Nawlins” people. No matter what, you will remember…..

IMG_5950_1

Seafood Gumbo D. Marie Style

Ingredients:
3 tilapia fillets cut into bite size pieces
1 lb lump crabmeat (remove shells)
1 lb langostinos
1 lb large sea scallops cut in half
2 lbs ex-large shrimp peeled and deveined
1 12 oz bottle of good Beer
1 cup chicken broth
2 tbsp olive oil

Veggies
¾ cup celery chopped
1 cup red pepper finely chopped
1 cup green pepper finely chopped
1 small jalapeno pepper seeded chopped
½ cup minced shallots
2 garlic cloves chopped
1 small onion chopped
½ cup fresh parsley chopped
1 15 oz can black beans rinsed
1 15 oz can small white beans rinsed

Spices
1 tbsp salt
1 tbsp black pepper
½ tsp Worcestershire sauce
1 ½ small cans tomato paste
½ tsp red pepper flakes
1 tsp dried basil
1 tsp oregano
1 bay leaf

1 cup of Okra is optional. If adding okra to the dish, trim off only the stem. Do not cut off the top of the okra or it will become slimy. Add along with seafood and gently stir into the Gumbo.

In a heavy pot heat oil over medium heat until hot. Saute red pepper, green pepper, celery, shallots, onions and garlic until onions are soft. Slowly stir in beer and chicken broth. Add Worcestershire, parsley, seasonings and tomato paste. Whisk until well blended. Add beans, fish, crabmeat, langostinos and scallops, . Place lid on pot and reduce heat to simmer for 30 minutes. Lay shrimp on top of mixture 15 minutes prior to serving and cook until they turn pink. Gently stir shrimp into gumbo mixture.

Grab a piece of crusty bread or cornbread and eat up!

 

 

Double Decker Oatmeal Bars

Desserts, Uncategorized, , , ,

IMG_5851_1

I have been staring a box of raspberry bars in my pantry for sometime now thinking about when I should make them. I liked the idea of making raspberry bars when I saw them in the grocery store but for some reason I have not been able to motivate myself to bake them. I think it is because they are just sitting in a box. Since I have started experimenting with baking I like the idea of making things from scratch rather than from a box. Don’t get me wrong. I would still use a boxed cake mix in a minute instead of making it from scratch. I have not graduated to that level of baking yet. However, the thought of making a box of raspberry bars no longer intrigued me once I got it home.

IMG_5844_1

Double Decker Oatmeal Bars popped into my mind while watching the Pioneer Women one morning. She made a very simple strawberry oatmeal bar dessert that I figured even I could make. I decided I wanted to try making two layers of oatmeal bars so I could experiment with using complimentary flavors. I liked the idea of apricots and raspberries or orange and blueberry preserves.

IMG_5864_1

The best thing about making this simple but yummy dessert is that you can prepare it with any flavor you like. Be adventurous. Make this recipe into your own!

IMG_5960_1

Double Decker Oatmeal Bars

Ingredients:
1 ½ cup of oats
1 ½ cups flour
1 cup brown sugar
½ cup ground pecans
2 sticks of cold butter cubed
1 tsp baking powder
½ tsp salt
1 jar raspberry or blueberry preserves
1 jar apricot preserves
cooking spray

Preheat oven to 350 degrees. Spray an 8 inch square baking dish with cooking spray.

Place dry ingredients in a large bowl. Add butter and cut into dry ingredients until well blended. Press ¼ of oat mixture in the bottom of the baking dish. Spread apricot jam over the bottom layer of oats. Top with more oat mixture and gently spread out over preserves. Add a layer of the raspberry preserves and top with remaining oat mixture and gently spread over preserves. Bake for 30 – 40 minutes. Let cool then cut into squares.

Follow my blog with Bloglovin

Turkey Bean Burritos

Meat/ Poultry, Uncategorized, , ,

IMG_6221_1

Mmmm… I must say that I was pleasantly surprised at how good my Turkey Bean Burritos were on the first try. Like I have said on other occasions, keep it simple and stick to the basics. Since tortillas have become a staple in my pantry I thought I would try a few new recipes using tortillas. I had made chicken enchiladas and figured burritos would not be to much of a stretch to make.

IMG_6250_1

Burritos like tacos are part of the “Tex-Mex” cuisine which is a culinary tradition of both Southwestern USA and Northern Mexico. Depending on if you are in the US or in Mexico the fillings you find in Burritos are different. In the US we tend to add a lot of ingredients to Burritos such as rice, beans, lettuce, cheese and avocado. In Mexico Burritos can be much simpler filled with only meat and refried beans.

IMG_6259_1

I like the US version of Burritos so I fill mine up with several ingredients. Be careful not to over fill them or you will never be able to roll up the Burritos. Depending on your audience you can make every Burrito different based on their tastes.

IMG_6270_1

However you decide to fill up your Burritos, have fun with it and make it your own.

IMG_6312_1

Turkey Bean Burritos

Ingredients:
6 – 8 tortillas
1 lb ground turkey
1 14 oz can refried beans
1 10 oz black beans rinsed
1 packet taco seasoning
1 jar taco sauce
½ cup water
½ cup fresh salsa
½ cup Mexican cheese or pepper jack cheese
1 tbsp Worcestershire sauce
½ tbsp salt
½ tbsp Adobo seasoning
½ tsp pepper
½ tsp onion powder
¼ tsp cinnamon
¼ tsp cumin

Preheat oven to 350 degrees.

Warm refried beans in a small sauce pan stirring occasionally. Brown turkey. Pour off excess fat. Season meat with salt, pepper, onion powder, cumin, cinnamon and worcestershire sauce. Add water and taco seasoning. Simmer for 10 minutes on medium heat.

Spread refried beans on a tortilla. Add 2 – 3 tbsp of meat on one end of the tortilla. Top with black beans, salsa and cheese. Fold sides of the tortilla towards the middle. Roll the end of the tortilla forward and tuck in the sides. Place on a rimmed baking sheet. Drizzle taco sauce over the tortilla and top with a sprinkle of cheese. Bake for 10 15 minutes until the cheese melts.

Follow my blog with Bloglovin