Tomato, Mozzarella and Artichoke Salad

Soups/ Salads / Stews, Vegetables, ,

Tomato and Artichoke Salad 4_1

Whenever I create a new recipe for an entree I also have to think of what side dish to make. In order to have a nice presentation of the main dish I need to have a complimentary side dish.

Tomato and Artichoke Salad 1_1

This tomato, mozzarella and artichoke salad was born as a side dish to my Deli London Broil 2 for 1 recipe. I wanted something colorful and easy to make to help the pictures of the London broil pop. The color red is always and eye catcher. So, the combination of the tomatoes, the bright white of the mozzarella and pale green of the artichoke blend together well to create a nice visual dish.

Tomato and Artichoke Salad 6_1

Besides using this recipe as a side dish I also used it as a topping for a salad which tasted great. No matter how you decide to use this recipe it will be a winner.

deli london broil 6_1

Tomato, Mozzarella and Artichoke Salad

Ingredients:

1 pint cherry tomatoes cut in half

1 small jar artichoke hearts in oil or water

1 8oz container of mozzarella balls

½ cup kalamata olives

¼ cup Gazebo Room Greek marinade and salad dressing

1 tbsp balsamic vinegar

1tbsp fresh parsley chopped

1 tsp salt

1 tsp pepper

1 tsp basil

½ tsp dill

½ tsp Adobo

½ tsp red pepper flakes

Optional:

Italian dressing

feta cheese

Combine all ingredients in a large bowl and mix until well blend. Chill in the refrigerator for at least 30 minutes.

Endive Stuffed with Shrimp Salad

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

shrimp salad 2_1

Have you ever experienced riding along and all of a sudden you get a great idea and have to scramble around for a piece of paper so you can write it down? That is what happened when I thought of making a shrimp salad then stuffing it into endive. Because life is so busy right now I have to write down my ideas or they fly out the window and may or may not come back home.

shrimp salad_1

My hubby and I were driving back from a basketball tournament and I was trying to create new recipes for dmariedining.com when I started thinking about seafood and a different way to present a nice light seafood salad. I don’t know why the thought of endive popped into my head since I had never worked with it before. I just wanted something that would be easy to make, pleasing to the eye and wonderful to eat.

endive with shrimp salad 9_1

The combination of the shrimp salad and endive created a cool refreshing appetizer that makes you want more. The first time my daughter taste tested this for me it left her speechless for a few seconds. When she finally did say something she told me it was a hit!

endive with shrimp salad 7_1

For a light crisp appetizer consider making endive stuffed with shrimp salad. This will be a hit at any party and is pretty simple to make. So try this recipe the next time you have a few friends over and you want to show off your new culinary skills.

endive and shrimp salad 2_1

Endive Stuffed with Shrimp Salad

Ingredients:

1 lb shrimp

2 boiled eggs chopped

1 stalk celery diced

1 tbsp red onion diced small

1 tbsp parsley chopped

1 tbsp spicy brown mustard

1 tbsp old bay seasoning

1 tsp dill

2 tbsp mayonnaise

1 tsp red pepper flakes

1 tsp salt

1 tsp black pepper

pinch sugar

Juice from 1 small lemon

Add salt to 1 quart of water and bring to a boil Add shrimp and cook until shrimp are pink and cooked through. Let cool then peel and dice shrimp. Pour lemon juice and set aside. Combine shrimp with lemon juice and remaining ingredients to a large bowl. Chill for 30 minutes.

Separate endive leaves and stuff with shrimp salad.  Garnish with dill and lemon zest.

Yogurt Dressing and Dip

Appetizers, Dressing/ Sauce/ Dip, ,

yogurt dressing 1_1

I pulled together this yogurt dressing and dip as a topping for my Deli London Broil 2 for 1 recipe. I needed something creamy and zingy as the last layer of flavor added to the London broil. I decided to make a yogurt dressing rather than use mayonnaise or plain ol’ sour cream. But once I made the dressing my hubby decided to use it as a dip for chips while he waited for dinner.

yogurt dressing_1

So now, I have a yogurt dressing recipe that can also be used as a dip. I love it when a recipe can be transformed and used in multiple ways. What better way to pair up a 2 for 1 recipe (Deli London Broil) than with another 2 for 1 recipe (yogurt dressing & dip). Fantastic!

london broil sandwich 9_1

deli london broil 3_1

Yogurt Dressing & Dip

Ingredients:

1 cup Greek yogurt

½ cup sour cream

½ tsp salt

½ tsp seasoned salt

½ tsp cracked black pepper

½ tsp garlic powder

½ tsp cilantro

½ tsp basil

½ tsp dried dill

½ tsp red pepper flakes

1 tsp parsley

1 tsp brown mustard

1 tsp green onion sliced (dark part)

1 tsp lemon juice

1 tbsp Gazebo Room Greek marinade and salad dressing

2 tbsp crumbled blue cheese

1 tbsp horseradish

Dash of hot sauce

In a medium bowl mix all ingredients until well blended. Chill for 30 minutes.

Deli London Broil 2 for 1

Meat/ Poultry, Vegetables, ,

deli london broil 13_1

Recently I was trying to think of something quick to make that would not involve chicken. Don’t get me wrong. I love chicken but every now and then my family wants to eat meat without feathers or scales. Red meat is not really part of our diet but a nice piece of beef once in a while is welcomed.

deli london broil 10_1

I had no idea of what to make when I got to the grocery store. I was wondering around the deli department when I saw a beautiful piece of London broil on sale. Sandwiches first came to mind but then I thought I could saute the meat and place it on top of portobella mushrooms for a little more flair. By the time I finished wondering up and down the groceries aisles I had come up with a new recipe that could be served in two different ways using the same ingredients.

deli london broil 7_1

portobella mushrooms_1

To top off my new creation I decided to make a simple yogurt dressing. I wasn’t sure how to make yogurt dressing so I just added ingredients I thought would blend naturally with yogurt. I used plain Greek yogurt because it is thick, holds up well and absorbs other flavors nicely when you mix them with the yogurt.

london broil sandwich 6_1

deli london broil 3_1

Deli London Broil 2 for 1

Ingredients:

1 ½ lb deli sliced London broil

1 green onion sliced

1 jar beef au jus

1 tbsp minced garlic

1 tbsp Worcestershire sauce

2 tbsp butter

1 tbsp olive oil

½ medium jar roasted red peppers in oil

4 portobello mushrooms

6 small club rolls sliced in half

This recipe can be served as a sandwich or on top of the portobello mushrooms.

General Recipe:

Place olive oil in a large fry pan with butter over medium heat to melt butter. Add roasted red peppers, green onion and garlic. Stir and cook for 2 minutes. Add beef au jus and seasonings then bring to a low boil. Reduce heat to medium low and add London broil to the pan. Gently coat meat with sauce mixture. Remove from heat.

For Sandwiches:

Thinly slice portobello mushrooms. Melt 1 tbsp of butter in a medium frying pan. Add mushrooms, salt, pepper and Worcestershire sauce.

Warm club rolls then layer with London broil, mushrooms, roasted red peppers and yogurt dressing.

Portobella tops:

Preheat oven to 400 degrees. Remove stems from portobella mushrooms and wipe clean with a damp paper towel. Brush with olive oil and place on a rimmed cookie sheet. Season with salt and pepper.  Bake for 10 to 15 minutes. Remove from oven and layer with London broil, roasted red peppers and yogurt dressing.

Fishermen’s Stew

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

Fishermen's Stew 16_1

My Mom celebrated another birthday recently and we are all grateful that she did. As our parents get older it is nice to spend time together and celebrate life, family and love. For my mom’s birthday I thought I would fix her a special meal and use her as a guinea pig for a new dish at the same time. She loves seafood so I decided to have fish as the centerpiece of the meal

Fishermen's Stew 12_1

Both my parents grew up fishing in the south so you can only imagine what I learned to do when I was old enough to hold a fishing pole. There were many weekends we loaded up the car and cast our poles out on a pier or lake in a nearby town. One of the best parts of going fishing was preparing the day before we went. My dad and I would walk down to the compost pile in a nearby field and dig for worms. No, I was not afraid of worms and found them to be quite interesting. Besides, if I was going to fish I had to learn how to bait my own hook. We created a lot of fond memories fishing together and trying to out do each other by catching the biggest fish. If we were fortunate, we would catch enough fish to last a few weeks to keep in the freezer. Thursdays was fish fry day and we would have it with either fried potatoes or grits, hot sauce and a slice of bread (told you I was a southern girl at heart).

Fishermen's Stew 11_1

I came up with the idea of fishermen’s stew because there was one southern dish my mom liked to fix that I could never bring myself to eat. Fish head stew. Yes, you actually cook and eat the fish heads in a stew. Me? I only like the parts that are used for fillets.

Fishermen's Stew 9_1

Fishermen’s stew is a combination of fish, shrimp and scallops in a flavorful broth. I would suggest you use a firm white fish or catfish. I used two types of fish just to shake things up. If you really want to make it a hearty dish you can add diced potatoes or corn sliced off the cob.

Fishermen's Stew 3_1

Thanks mom for inspiring me to make a wonderful stew and for teaching me how to fish.

Happy Birthday !!!

Fishermen’s Stew

Ingredients:

1 lb of tilapia cut into chunks

1 lb of halibut or cod cut into chunks

1 lb of shrimp peeled and deveined

1 lb scallops

1 large onion sliced thin

1 large green pepper sliced thin

2 14 oz cans fire roasted tomatoes

1 tbsp ground cumin

1 tbsp chopped parsley

1 tbsp salt

1 tbsp ground black pepper

1 tsp seasoned salt

1 tsp old bay seasonings

1 tbsp smoked paprika

2 tbsp lemon juice

2 tbsp olive oil

1 tsp minced garlic

1 tsp cilantro

½ tsp red pepper flakes

½ cup fish broth or chicken broth

1 14 oz can lite coconut milk

 

Optional:

diced potatoes

corn sliced off the cob

Stir together lemon juice, seasoned salt, pepper, garlic, cumin and paprika in a large bowl. Add fish and shrimp and toss to coat. Cover and refrigerate for 20 minutes.

Heat olive oil in a large pot over medium high heat. Add onions and saute for 2 minutes. Reduce to medium heat and add peppers, tomatoes, remaining seasonings and broth. Cook for 5 minutes then add fish and shrimp. Pour coconut milk over the mixture and stir gently. Cover and reduce heat and let simmer for 20 to 25 minutes until the fish is cooked through and the shrimp turns pink.

Banana Blueberry Pudding Dessert

Desserts, Fruits, ,

banana blueberry pudding dessert 6_1

And the winner is…………… Banana Blueberry Pudding Dessert! As I have said in the past, I am not really a baker. So, I have to come up with other simple desserts to satisfy the sweet tooth of my family whenever there is a craving for dessert. Although we usually keep chocolate in the house we do not eat dessert every night. Dessert is something I fix on special occasions or when we invite guests over for dinner.

banana blueberry pudding dessert 8_1

Since starting the recipe blog I have spent a little more time trying to come up with desserts that are not too heavy or fattening. I like bananas but they tend to get ripe too quickly for me and then I don’t know what to do with them. Recently, I was wondering what I could do with a bunch of bananas I had laying around. Years ago I tried making banana pudding but it did not come out the way I wanted. I gave up after that.

banana blueberry pudding dessert 5_1

Fast forward to 2014. With ripe bananas calling out for me to give it one more try, I decided to make a new version of banana pudding. Instead of using vanilla wafers I found it easier to buy a Nilla pie crust and add blueberries to the dessert. The combination of bananas, blueberries and vanilla pudding is wonderful! My son, who is my number one food tester, (hubby is #2) thought this was a nice dessert.

Banana Blueberry Pudding Dessert 1_1

I love it when my fiercest critics tell me a recipe tastes really good. That is when I know I can share it with you……

banana blueberry pudding dessert 3_1

Banana Blueberry Pudding Dessert

Ingredients:

1 box Jello vanilla pudding mix (cook & serve)

2 Nilla pie crusts

1 pint fresh blueberries

5 small ripe bananas sliced

1- 9 inch pie plate or casserole dish

cooking spray

Prepare pudding according to package.

Spray pie plate with cooking spray. Crumble pie crusts in a large bowl then press all but ½ cup of the crumbs into the bottom of the pie plate. Place a layer of bananas over the crust. Sprinkle with blueberries. Pour cooled pudding over blueberries. Layer the remaining bananas over the pudding and sprinkle with remaining crumbled pie crust. Cover with saran wrap and refrigerate for at least 6 hours or overnight.

Corn Chowder

Soups/ Salads / Stews, Vegetables, ,

corn chowder 8_1

I don’t know about you but I can eat soup any time of the year. Winter, spring, summer or fall it does not matter what the weather is on any given day, soup can be a tasty appetizer or a full meal. During the summer when corn is plentiful, sweet and delicious it is a great time to make corn chowder. I love creamy soups but soups made with a flavorful broth is wonderful too.

corn chowder 9_1

I have to be honest. I just started making corn chowder. I have been happy through the years to just eat corn chowder whenever someone else made it. I finally decide it was my turn to try and make a delicious soup that others would love to eat. I really like what I created but I want to hear from the other amateur chefs and soup lovers of the world.

corn chowder 5._1.

As with most of my recipes I tried to make this one simple but full of flavor. If you can, let it sit overnight. You will find the flavors really come together and burst in your mouth. The first time I made corn chowder my hubby and son loved it so much I had to make another pot of soup the next day. Thankfully, I had bought extra corn!

corn chowder 4_1

Since this is the height of corn season try blanching a few ears of corn then cut it off the cob and freeze the kernels. That way, you can make corn chowder winter, spring, summer or fall.

Corn Chowder

Ingredients:

5 ears of corn

3 slices of bacon chopped

4 cups chicken stock or broth

1 tbsp butter

1 medium potato peeled and diced

1 cup onion diced

2 stalks celery sliced

2 tbsp flour

1 tsp salt

1 tsp pepper

½ tsp thyme

½ tsp parsley

½ tsp Adobo

1 cup half and half milk or heavy cream

Shuck the corn and strip the kernels with a sharp knife. Set aside.

Place bacon in a large pot and cook over medium high heat until it starts to turn brown. Reduce heat to medium and add butter, onions, potatoes, seasonings and diced celery stalk. Stir to coat veggies with bacon fat. Cook for 5 minutes then add flour. Stir constantly for 2 minutes then slowly add chicken stock. Stir and bring mixture to a boil. Reduce heat.  Let simmer for 15 minutes. Stir in half and half. Add corn and let simmer 5 more minutes. Taste and add a little more salt if necessary.

Sprinkle each bowl of soup with fresh chopped basil, parsley or cilantro.

Peach Blueberry Crumble

Desserts, Fruits,

Peach Blueberry Crumble 12_1

This blog is dedicated to my friend B. and her hubby. Recently, B. and I were talking about some of my recipes and she said she was looking for an easy dessert. I told her about my mom’s mouth watering pies but it seems her hubby doesn’t eat pie so she was looking for a dessert that did not require a crust.

Peach Blueberry Crumble 7_1

Unlike my mom, I am not much of a baker. Which in some ways is good because I like to eat and if I was a great pastry chef I would be in trouble always tasting my creations. Still, I have learned how to make simple desserts that are tasty and not really fattening.

Peach Blueberry Crumble 3_1

Peach blueberry crumble is a light version of both a peach cobbler and a blueberry cobbler. I love both types of cobblers especially peach cobbler. During the summer months fresh peaches and blueberries are plentiful, sweet and juicy. This is the best time of year to try out fresh fruit desserts and experiment with the different flavors fruits provide since there are so many varieties available.

peach blueberry dessert 6_1

I thought it would be nice to bring two of my favorite summer fruits together into one simple dish. The first time I made this dessert I used only one type of peach. However, it is even better when you use a mixture of white peaches and regular peaches. Blueberries are blueberries so use what you find.

Peach Blueberry Crumble 1_1

This dessert can be made as one big dessert or as an individual dessert in ramekins based on who you are serving. No matter how big or small you make it I think you will have a nice light sweet dessert that everyone can enjoy.

peach blueberry dessert_1

Guess what B.! No crust!!

 Peach Blueberry Crumble

Ingredients:
4 ramekins
4 large peaches
1 pint of blueberries
½ stick cold butter cubed
¼ tsp salt
½ tsp cinnamon
¼ tsp nutmeg
¾ cup flour
½ cup brown sugar
½ cup oats
½ cup sugar + 4 tbsp sugar
1 tsp lemon zest
cooking spray

Preheat oven to 350 degrees.

Spray cooking spray in each ramekin or a casserole dish.  Peel peaches and place in a bowl along with blueberries. Sprinkle 4 tbsp of sugar and lemon zest over fruit. Blend together then place mixture evenly in each ramekin.

Combine remaining ingredients in bowl and cut butter into the dry ingredients until only little bits of butter are visible. Top each ramekin with the crumble mixture. Place ramekins on a cookie sheet. Cover with foil and bake 5 minute. Remove the foil and bake for 25 additional minutes. Let cool slightly and serve.

You can double the recipe and place in a casserole dish if you do not want to make individual sized dishes.

Layered Lamb Pasta

Meat/ Poultry, Pasta and Grains,

Layered Lamv Lamb 1_1

Pasta. Pasta. Pasta.

Layered Lamb 5_1

Pasta is a mainstay in our household. Both my hubby and T are big fans of pasta. I like pasta because there are so many varieties and it is so easy to create different dishes every night if you really love pasta. Bow tie, angel hair, rotellini or shells. The list goes on and on.

Layered Lamb 13_1

I have found that whenever I am really desperate to come up with an idea for dinner I reach for a pasta recipe. As soon as I say we are having pasta both my hubby and son are on board and dig in not matter how I fix it. A basic meat sauce with ground turkey is the quickest way for me to get dinner on the table. However, if I can really take my time to prepare the dish, I will shoot for something with a little more heft and better presentation. No offense to spaghetti and sauce but a nice layered pasta dish is a little more exciting.

Layered Lamb 14_1

Think of this as another way to make lasagna without having to cook lasagna noodles, simmer sauce for hours and then take a long time to assemble the dish. Layered lamb pasta has only two layers of pasta with lamb sauce, a few veggies and cheese. What could be simpler besides going out to dinner?

Layered Lamb 12_1

For my meatless friends, you can easily turn this into a vegetarian dish by leaving out the lamb. Just load up on more sauteed spinach or other veggies to layer in the pasta.

Layered Lamb 10_1

Layered Lamb Pasta

Ingredients:
1 lb ground lamb
3 cups small pasta shells
2 bags baby leaf spinach
1 small yellow pepper sliced
1 small green pepper sliced
1 small red pepper sliced
8 oz ricotta cheese
1 cup shredded mozzarella cheese
½ cup grated Parmesan cheese
1 ½ jars spaghetti sauce
2 tbsp butter
2 tbsp water
cooking spray

Seasonings:
1 tsp salt
1 tsp black pepper
½ tsp onion powder
½ tsp garlic powder
½ tsp oregano
½ tsp thyme
½ tsp cayenne
1 tbsp fresh basil chopped
1 tbsp fresh parsley chopped

Preheat oven to 350 degrees.

Prepare pasta according to package and set aside.

In a large frying pan brown lamb. Drain fat from lamb and place lamb in a large bowl. Add pasta, sauce and seasonings. Stir to mix and coat pasta. Add butter and water to frying pan along with spinach and peppers. Sprinkle with salt and pepper. Stir occasionally until the spinach is wilted and the peppers are soft.

Spray large casserole dish with cooking spray. Spread ½ of the pasta and lamb mixture in the casserole dish. Layer the vegetables over the pasta and dot with the ricotta cheese. Sprinkle with ½ of the mozzarella and Parmesan cheese. Layer with the remaining pasta and top with remaining cheese.

Bake for approximately 25 to 30 minutes until cheese is melted and pasta is heated through.

 

 

 

Turkey Meatloaf with Swiss Chard

Meat/ Poultry, Vegetables, ,

Meatloaf 7_1

When I think of comfort food a few things come to mind. Homemade soup, apple pie and meatloaf. I love all three and often crave the taste of meatloaf. Mostly because I am the only one in the family that can eat meatloaf anytime of the year.

Meatloaf 11_1

Growing up, my mom made a delicious meatloaf. Back then she used beef instead of turkey and made her own bread crumbs to add to the meatloaf. I take the easy way out and soak slices of bread in milk then add it to the meatloaf to keep it moist. Remember that no amount of gravy or tomato sauce will make a dry meatloaf taste good. So make sure you include extra moisture however you can and do not over cook the meatloaf.

Meatloaf 4_1

Another way to include moisture in meatloaf is to add veggies. For this meatloaf, I stuffed it with wilted Swiss chard and Gruyere cheese. Swiss chard is a new veggie for me. I had never used it before in a recipe but thought I would try it instead using my usual go to spinach filling. Like spinach, Swiss chard is easy to cook and can be used in a lot of dishes or made into a salad.

Meatloaf 2_1

The next time you have a craving for comfort food and decide on meatloaf, try kicking it up a notch and add something new.

new meatloaf photo 3_1

finished meatloaf 4_1

Turkey Meatloaf

Ingredients:
2 lbs ground turkey
2 cloves of garlic chopped
1 small onion chopped
1 bunch Swiss chard sliced (remove stems)
2 slices bread
2 eggs beaten
2 tbsp ketchup
½ cup milk
½ tbsp salt
½ tbsp ground black pepper
1 tbsp onion powder
1 tbsp parsley chopped
1 tbsp basil
½ tsp thyme
1 tsp cumin
1 cup shredded mozzarella or grated Gruyere cheese
3 strips of bacon

Optional:
Substitute 1 lb of ground veal for 1 lb of ground turkey

Preheat oven to 350 degrees.

In a large skillet wilt Swiss chard and onions seasoned with a little salt. Remove from skillet and drain juice. Set aside to cool. Once cooled stir in the mozzarella cheese.

Place slices of bread in a bowl and pour milk over bread. Let the bread soak up all of the milk. This will help to keep the meatloaf moist while cooking.

In a large bowl add turkey, eggs, seasonings and bread soaked in milk. Mix well then place half of the turkey on a rimmed cookie sheet lined with parchment paper or foil sprayed with cooking spray. Form into the shape of a meatloaf. Create a gully in the center of the meatloaf. Place the Swiss chard and cheese mixture in the center of the meatloaf then top with remaining ground turkey. Reform if necessary. Lay the slices of bacon on top of the meatloaf. Bake for 45 minutes to 1 hour.