All posts by dmariebates

A New Kind of Potato Salad

July 11, 2014Soups/ Salads / Stews, Vegetablesbroccoli, potato salad, potatoesdmariebates

Who said creamy was the best way to make potato salad? I did until I started focusing on new ways to prepare some of my old recipes. I love potatoes in general so potato salad is also a favorite. However, I had to find a simple way to cut down on calories but still have a great tasting dish when all was said and done.

I think (and so does my family) that I hit the mark with my “New Kind of Potato Salad”. It still has layers of flavor and has many of the ingredients you would put into a creamy potato salad. Believe it or not, if it were not for the mayonnaise in potato salad it would be considered quite healthy. Eggs provide protein and essential amino acids. One stalk of celery has about 10 calories so eat up. Potatoes? Well, potatoes are not the villain most folks think they are regarding maintaining good health. Actually, certain potatoes have only 26 calories and are considered a complex carbohydrate which is better than simple carbohydrates like sugar or bread.

Eating potatoes the right way will help make you feel full quicker and will satisfy your taste buds. So, put away the mayonnaise and pick up Gazebo Room Greek Salad Dressing and Marinade. This is a light delicious dressing that adds tons of flavor to every dish I include it in. Potatoes can act like a sponge and will soak up the dressing so you can limit additional salt. Limiting salt is always a good thing.

If you are a potato lover like me but want to find a healthier way to eat them, try my New Kind of Potato Salad. I think you will pleasantly surprised.

A New Kind of Potato Salad

Ingredients:
1 lb red potatoes cut into bite size pieces
2 stalks of celery sliced
4 boiled eggs chopped
1 12 oz bag broccoli florets
¼ cup sun dried tomatoes chopped
1 tbsp brown mustard
1 tbsp fresh parsley chopped
1 tbsp fresh basil chopped
1 tsp dill
½ tsp salt
½ tsp pepper
½ tsp Adobo seasonings
½ cup shaved parmesan cheese
½ cup Gazebo Room Greek Salad Dressing and Marinade

Add eggs and a pinch of salt to a pot of water. Bring to a boil and cook for 5 minutes. Remove from stove and run cold water over eggs. Let cool for 5 minutes then chop and set aside.

Bring 4 quarts of water to a boil with a pinch of salt. Add Broccoli and cook for 3 minutes. Remove broccoli and place in an ice bath to stop the cooking process. Drain broccoli from ice bath and set aside. Bring broccoli water to a boil again and add potatoes. Cook until fork tender. Be sure not to over cook the potatoes or they will get mushy when you mix the ingredients. Drain potatoes and place in a large bowl. Whisk together the brown mustard and salad dressing then pour the mixture over the potatoes while they are hot so that the potatoes will absorb some of the dressing. Let the potatoes rest for 5 minutes. Add remaining ingredients and stir gently. Serve warm or slightly chilled.

Sprinkle additional cheese on top if you really like cheese.

Oven Fried Chicken

July 11, 2014Meat/ PoultryChickendmariebates

Crispy is the only way I like fried chicken. But I don’t have to deep fry it in order to have crispy chicken. Oven fried is a much healthier way to make crispy fried chicken. The thought of oven frying chicken or fish never crossed my mind until I remembered seeing an Oprah show which featured her chef making healthy versions of things Oprah liked when she was really into watching her weigh.

I couldn’t remember the recipe Oprah’s chef used to cook the chicken so I came up with my own easy recipe. One of the best ways to reduce fat and calories when frying anything is to use frying olive oil. There are several varieties of olive oil on the market and olive oil is healthier in cooking than vegetable oil or canola oil. Just make sure you use the right type of olive oil for whatever you are cooking because each olive oil does best at a certain temperature . I found a frying and baking olive oil by Filippo Berio that I use whenever I fry or roast foods in the oven.

Frying chicken takes a special skill. At least it is if you fry chicken on the stove. You have to make sure the temperature is high enough to fry the chicken without burning it. If you have the temperature too low the chicken will “boil” as my mom would say and not get crispy. Plus, you have to take cover every time you lift the lid to check on the chicken. When you oven fry chicken you don’t have to worry about adjusting the temperature or grease popping.

In the end all you will have is delicious crispy oven fried chicken.

Oven Fried Chicken

Ingredients:
2 pkgs chicken drummettes or preferred pieces of chicken
1 ½ cups of flour
1 tbsp salt
1 tbsp pepper
1 tsp onion powder
1 tbsp smoked paprika
1 tbsp Adobo seasoning
1 Large Ziploc Bag
¾ cup Filippo Berio frying & baking olive oil
cooking spray

Preheat oven to 425 degrees.

Spray rimmed no stick cookie sheet with cooking oil spray and add frying olive oil.

Rinse chicken and place in a large bowl. Season with a little salt, pepper and paprika. Add the listed seasonings to the Ziploc bag and mix together. Add 5 pieces of chicken to the bag and coat with the flour mixture. Shake off the excess flour and place chicken on the cookie sheet. Repeat until all of the chicken has been coated with flour mixture.

Bake in the oven for approximately 45 minutes or until done and crispy. Turn chicken midway through cooking. Drain on paper towels.

This pairs nicely with my “New Kind of Potato Salad” recipe and a green salad.

Stuffed Peppers with Sausage

July 7, 2014Meat/ Poultry, Rice, VegetablesPeppers, rice, sausagedmariebates

If you want a make ahead meal that is relatively quick to assemble, then stuffed peppers is the way to go. This is a one of those entrees that incorporates a meat, veggies and a starch all into the same dish. All you need to do to make it a full meal is add a nice green salad – or not.

The great thing about stuffed peppers is that you can stuff them with whatever you like. They can be strictly vegetarian, stuffed with meat or seafood depending on your mood when you fix them. This recipe is made with savory sausage and rice. I have also stuffed peppers with crabmeat and shrimp using the same basic recipe but created a different type of sauce.

One of the tricks to making stuffed peppers is to cover them with foil so that the peppers can steam. Otherwise, you may wind up with a pepper that is not properly cooked through or if cooked too long turns out soggy.

Like I said in the beginning, you can make the peppers a head of time and either freeze them or let the peppers sit overnight. If you decide to make this dish for company, try using different colored peppers to brighten up your presentation. The meal will be both pleasing to the eye and delicious to the tummy.

Stuffed Peppers with Sausage

Ingredients:
4 large peppers
1 cup rice (saffron, white or brown)
1 10 oz can tomato sauce
½ lb sweet Italian sausage
½ lb hot Italian sausage
1 small onion chopped
½ cup Mexican cheese
½ cup mozzarella cheese
½ tsp onion powder
½ tsp garlic powder
½ tsp cumin
½ tsp basil
1 tsp salt
1 tsp pepper
cooking spray

Preheat oven to 350 degrees.

Boil rice in 2 cups of water and a pinch of salt for 20 minutes uncovered. Set aside.

Remove sausage from casing and brown along with onion in a large skillet. Drain off grease and add tomato sauce and seasonings. Cook for 3 minutes stirring occasionally. Remove from heat and blend in rice. Stir in Mexican cheese. Fill each pepper with rice mixture then top with mozzarella cheese. Spray a cookie sheet with cooking spray. Place peppers on a rimmed cookie sheet. Cover with foil and bake for 45 minutes to 1 hour. Remove from the oven and let the peppers rest for a few minutes before serving.

Serve with a side salad.

Portobella Mushrooms with Eggplant

July 7, 2014Vegetableseggplant, mushroomsdmariebates

Years ago when I was learning how to cook on my own, eggplant parmesan became one of my “special” dishes to make. But like with anything else if you don’t practice it you forget how to do it. I had not made eggplant parmesan in many moons but it came to mind when I was trying to think of a new dish to try out. My family likes roasted and fried eggplant but I wasn’t sure they would like eggplant parmesan. Instead of making “another casserole dish” as my hubby would say, I decided to stuff a portobella mushroom with eggplant parmesan.

After I assured my hubby I was not making another casserole, I told him he needed to test a stuffed mushroom recipe for me. At first I was surprised when he told me no because it sounded fattening. I asked him, “how are mushrooms fattening?” Then I had to laugh when he said it sounded like I was going to use some kind of bread stuffing and gravy on the mushrooms. Once I explained what I meant by stuffed portobella mushrooms he was on board to be my tester. Just to be on the safe side I decided to rename the dish and changed it to “Portobella Mushrooms with Eggplant”.

That episode reminded me how important a name can be when presenting a dish. You never know what might turn someone off from even trying something new. Keep it simple and appealing has become one of my mottoes!

Still, I hope folks remember not to judge a book solely by its cover. Most of the time you need to read a few pages to determine if a book is truly interesting. I love to read and have learned not to discount a book just because the title seems funky, stupid or weird thanks to book recommendations from by my book buddy Karen. The same thing can apply to a recipe. Check out the ingredients and see how hard it is to make a recipe even if the name makes you say “No Way!”. You may be surprised just like my hubby.

He liked the dish….

Portobella Mushrooms with Eggplant

Ingredients:
4 large portobella mushrooms (stem and ribs removed)
1 small eggplant cubed
1 small onion chopped
½ cup parmesan cheese
1 cup mozzarella cheese
1 tsp salt
1 tsp black pepper
½ tsp thyme
½ tsp basil
½ tsp oregano
2 cloves fresh garlic or 1 large clove roasted garlic chopped
2 tbsp butter
1 tbsp olive oil
1 14 oz can of spicy red peppers

Preheat oven to 350 degrees.

Clean outside of mushrooms with a damp towel and set aside.

Melt butter and olive oil in a large skillet. Add eggplant, onions, tomatoes and seasonings. Cook until eggplant and onions are soft. Remove from heat and place veggies in a bowl with ½ cup of parmesan cheese and ½ of the mozzarella cheese. Stir until well blended. Sprinkle salt and pepper inside of each mushroom. Fill each mushroom with eggplant mixture and top with remaining mozzarella cheese. Spray a rimmed cookie sheet with cooking spray. Place mushrooms on cookie sheet and bake for approximately 35 minutes until mushrooms are soft and cheese is slightly brown.

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.

dmarie-dining

Healthy, Quick and Easy

All posts by dmariebates

A New Kind of Potato Salad

Oven Fried Chicken

Stuffed Peppers with Sausage

Portobella Mushrooms with Eggplant

Roasted Potatoes with Feta Cheese

Chicken and Broccoli Casserole

Shrimp and Grits

Chick Pea Stew

Tasty Coleslaw

Roasted Mixed Peppers

Share this:

Share this:

Share this:

Share this:

Share this:

Share this:

Share this:

Share this:

Share this:

Share this: