Tag Archives: photography

Chickpea and Cucumber Mint Salad

Side Dish, Soups/ Salads / Stews, Uncategorized, Vegetables, , , , , , , ,

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I recently went on a cucumber buying spree because my local grocer had so many beautiful cucumbers on sale. In the summer months the store features produce from local area farmers. I try to support farmers as much as I can because when you get produce direct from a farm you know it was grown with tender loving care. Plus, the fruit and veggies are usually huge!

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Anyway, my grocer had some really nice cucumbers and after eating a bunch of them all week I needed to find one more way of serving them besides with lettuce. I decided to keep it simple and incorporated a few items from my little garden like small cherry tomatoes and mint. In the end, I made a Chickpea and Cucumber Mint Salad.

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The cucumbers were crisp. The tomatoes were sweet. And the chick peas were light but filling. To top it all off, the mint made the dish taste refreshing. If you like cucumbers and want a light refreshing salad, try making this Chickpea and Cucumber Mint Salad. I doubt you will be disappointed.

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Chickpea and Cucumber Mint Salad

Ingredients:
1 15oz can of chickpeas drained and rinsed
1 large cucumber peeled in into stripes and cubed
12 small cherry tomatoes
4 – 5 mint leaves chopped
4 tbsp Gazebo Room Greek Salad Dressing and Marinade
1 tsp salt
1 tsp black pepper
juice from ½ lemon
pinch of sugar

Combine all ingredients in a bowl and stir until well mixed. Chill for at least 30 minutes to let the flavors blend together.

 

 

 

 

 

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Fruit and Nuts Cookie Bars

Desserts, Fruits, Uncategorized, , , , , , , ,

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I have been searching for cookie recipes that were easy to make and included mascarpone cheese. I found a couple of recipes but changed my mind and decided to come up with a cookie bar that included nuts and dried fruit. I could try to say the nuts and fruit made the cookies healthier than a regular cookie but who would I be kidding!

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I usually use pecans in my dessert recipes but I decided I wanted to use some thing different so I chose walnuts. Walnuts of course go great in any cookie. To compliment the nuts I used dried chopped plums instead of cranberries just because they looked interesting and they were on sale.

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Since I have been working on improving my baking skills I was pretty confident I could pull off making a tasty cookie bar. The issue would be whether or not my son would like them because they had both nuts and fruit. He is more of a chocolate chip cookie or oatmeal raisin kind of person. Nuts and dried plum? I was not too sure about that. I was pleasantly surprised that he really liked the cookie bars and didn’t even ask what was in them. One step closer to being a real baker!

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Fruit and Nuts Cookie Bar

Ingredients:
3 cups flour
1 cup unsalted butter softened
1 cup light brown sugar
½ cup chopped walnuts
½ cup dried cranberries or dried chopped plums
¼ cup golden raisins (optional)
¾ cup sugar
1 tbsp vanilla extract
1 tsp baking soda
½ tsp salt
parchment paper

Preheat oven to 350 degrees.

Melt butter over medium high heat then stir in brown sugar. Cook for 5 minutes stirring occasionally. Remove from heat and stir in sugar. Let mixture cool for 5 minutes.

In a large bowl combine four baking soda and salt. In another bowl mix eggs, vanilla and cooled sugar. Slowly add flour to butter mixture and stir until well mixed. Stir in nuts and dried fruit.

Line a small rimmed baking sheet with parchment paper. Pour cookie mix onto parchment paper and spread it out. Bake for 30 – 35 minutes. Let cool then cut into 2 inch squares.

Enjoy!

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Buffalo Chicken and Spinach Flatbread

Main Course, Meat/ Poultry, Uncategorized, Vegetables, , , , , , ,

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Cooking with flatbreads is an easy way to get a meal on the table when you don’t have a lot of time to prepare something more complex. I am not a big “pizza” fan but I do enjoy them now and then. The rest of the family can eat pizza any time. If I am going to eat pizza, I want it to be special and not the basic cheese or pepperoni pizza you find every where.

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One of my son’s favorite pizza choices is Buffalo Chicken so I thought I would try making my own version. The great thing about flatbreads is that they are versatile. You can use just about any topping you like on the flatbread and it will taste wonderful. Of course you need to add a few seasonings to give it an extra kick. We like spicy flavors in my family so besides using Buffalo wing sauce on the chicken I also added pepper jack cheese and red pepper flakes to the toppings. Depending your tolerance for “heat” you can add or subtract the amount of spice you use.

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The first time I made my Buffalo Chicken Flatbread we had it for lunch. This turned out to be a very hearty meal with the thick slices of chicken, spinach, onions and cheese. Protein, veggies and dairy! What more could you ask for in a meal? As you can imagine we had a very light dinner that night.

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Look for more flatbread recipes on dmariedining.com. You cannot beat them for a healthy, quick and easy meal!

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Buffalo Chicken Flatbread

Ingredients:
1 14oz flatbread (Trader Joe’s Ciabatta Flatbread)
1 pkg pre-cooked sliced chicken (Trader Joe’s)
1 cup shredded mozzarella cheese
1 cup baby leaf spinach
½ cup buffalo wing sauce
½ cup shredded pepper jack cheese
½ cup thinly sliced red onion or shallots
¼ cup crumbled blue cheese (optional)
1 tbsp olive oil
½ tbsp red pepper flakes
salt
black pepper

Preheat oven to 425 degrees.

Place chicken in a medium sized bowl. Drizzle buffalo wing sauce over chicken then toss to coat the chicken.

Place flatbread on a cookie sheet then brush flatbread with olive oil. Sprinkle ½ cup mozzarella cheese over flatbread. Layer flatbread with spinach then sprinkle with a little salt and black pepper. Next layer chicken, onions and remaining cheeses over the spinach. Bake for 12 – 15 minutes until cheese melts and turns slightly brown. Let cool for a few minutes then cut with a pizza slicer.

For a crispier crust place the flatbread directly on a rack in the oven. Check flatbread package for full instructions on cooking crust.

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Eggplant Wheels

Main Course, Uncategorized, Vegetables, , , , , ,

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Eggplant Wheels are kind of like individual eggplant parmesan servings. The elements are basically the same but arranged for individual servings. I like the idea of making a simple serving of eggplant as opposed to the longer process of layering and assembling an eggplant parmesan casserole.

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Why do I call them eggplant wheels? To be honest, it is because I could not think of what else to call them. It is not really a casserole so since the eggplant slices are shaped like a wheel I called the dish eggplant wheels. Corny? Maybe. But, for now the name eggplant wheels is fitting.

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The wonderful thing about this dish is that the servings are just right. One thick slice of eggplant is just enough of a side dish to go with whatever else you are serving. Of course if you are eating this as a main course you can eat as many Eggplant Wheels as your tummy can hold. If I am eating Eggplant Wheels as an entree, I may add pasta as a side dish or I may top the pasta with the eggplant. Yum!

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Eggplant Wheels

Ingredients:
1 24 oz jar spaghetti sauce
1 medium wide eggplant sliced into ½ inch rounds
2 large beefsteak tomatoes sliced
8 oz ricotta cheese
1 cup mozzarella cheese
½ cup grated parmesan cheese
1 tsp salt
1 tsp black pepper
1 tsp basil
½ tsp seasoned salt
½ tsp garlic powder
½ tsp onion powder
½ tsp red pepper flakes
1 tbsp oregano

Preheat oven to 350 degrees.

In a small bowl mix the ricotta cheese, basil, oregano. onion powder, garlic powder, red pepper flakes seasoned salt and grated parmesan cheese. Set aside.

Spoon a little spaghetti sauce in the bottom of a long casserole dish. Place eggplant wheels on top of the sauce. Season with salt and black pepper. Top each eggplant wheel with a spoonful of the ricotta cheese mixture. Spoon spaghetti sauce over the ricotta cheese then sprinkle mozzarella cheese on top. Bake for 45 minutes to 1 hour until the eggplant is cooked and the cheese is melted and slightly browned.

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BCT Sandwiches (Bacon, Cucumber and Tomato)

Main Course, Meat/ Poultry, Uncategorized, Vegetables, , , , , , , , ,

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BCT (Bacon, Cucumber and Tomato) sandwiches are a nice little treat for breakfast, lunch or dinner. Instead of a heavy load of bacon, eggs, potatoes and pancakes, a light but filling sandwich is the way I like to roll. Nothing against a big breakfast but after eating that much food I am ready for a very long nap.

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A take on the classic BLT, the BCT provides refreshing veggies and the smoky taste of bacon. I first experienced having a breakfast sandwich with BCT when my hubby brought one home from a trip to the gas station that also has a deli inside. It was on a particular Saturday which I deemed cereal day because I was not into making breakfast that day and no one else volunteered. Since hubby wasn’t in the mood for cereal he decided to pick up a breakfast sandwich when he went to get gas (he is such a good multi-tasker). I must say I was a little envious when he showed me his sandwich and I looked down at my soggy cereal.

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Needless to say, I decided I could re-create hubby’s Bacon, Cucumber and Tomato sandwich and turn it into a sandwich for breakfast, lunch or dinner. For breakfast and lunch the BCT is pretty straightforward. Although, to elevate the BCT as a lunch sandwich I sometimes add lettuce or fresh baby leaf spinach. For dinner, I will add a few thin slices of turkey breast or smoked salmon with capers.

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No matter when you decide to eat a BCT I know you will like it. Especially, if you are tired of cereal.

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BCT Sandwiches (Bacon, Cucumber and Tomato)

Ingredients:
4 sliced bagels
1 large tomato sliced
1 medium cucumber sliced
½ lb bacon fried slightly crisp
4 – 5 tbsp softened cream cheese

Toast bagels. Spread both sides of bagel with cream cheese. Layer one side of bagel with tomato, cucumber then top with bacon.

Optional:
thin slices of turkey breast
slices of smoked salmon and capers
fresh baby leaf spinach

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Stuffed Chicken Breast Wrapped in Bacon

Main Course, Meat/ Poultry, Vegetables, , , , , ,

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Today was another one of those days I needed to quickly get dinner on the table because folks were hungry. I know my hubby and son are spoiled but I created those monsters so I live with it. Besides, this was a time when I was hungry too.

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Fortunately, I had planned ahead and had thin chicken breasts ready for a new recipe I wanted to try. Stuffed Chicken Breasts Wrapped in Bacon. I figured this one would be a winner just because of the ingredients my family loves to eat. Chicken, fresh spinach, bacon and brie.

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Hubby gave me a thumbs up after the first couple of bites. The fresh spinach kept the chicken moist on the inside and the brie added a nice rich creamy flavor to the chicken. Bacon. What can you say about bacon except that it goes with just about anything you can cook.

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I was able to get dinner on the table in under an hour so you know this recipe is definitely quick and easy.

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Stuffed Chicken Breast Wrapped in Bacon

Ingredients
8 thin chicken breasts
8 slices of brie
8 slices of bacon
2 cups baby leaf spinach
1 tsp garlic powder
1 tsp salt
1 tsp dried basil
1 tsp black pepper
1 tsp smoked paprika

Preheat oven to 425 degrees.

Season each slice of chicken breast with salt, black pepper, garlic powder and basil. Layer spinach and two slices of brie on four slices of chicken breasts. Top each chicken breast with remaining slices. Wrap two slices of bacon around chicken breasts and secure with tooth picks or roasting pins. Place on a rimmed baking sheet. Bake for 20 minutes until chicken is cooked through and bacon is slightly crisp. Let chicken rest for 5 minutes. Remove pins prior to serving.

 

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Fruit Cups

Desserts, Fruits, , , , , , ,

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When you think of fruit cups I am sure you think of fresh (or canned) fruit chopped up and mixed together. Kind of like the fruit cup they would serve you in grade school for lunch. Well this Fruit Cup is nothing like the fruit cup from our childhood memories. My alternate version of a fruit cup is a pastry cup full of fresh (or canned) fruit simmered down with pecans then topped with a glob of vanilla ice cream.

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I came up with the idea of creating pastry fruit cups when I was thinking of what else I could make with the extra large muffin tins I used to bake big muffins. I also was trying to decide what to make with the leftover pastry dough my mom gave me so I could work on a new quiche recipe. Rather than make a big pie I thought I could create individual Fruit Cups that would be like a slice of pie.

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The great thing about Fruit Cups is that you can fill them with any kind of fruit you like and make several different types at once. For this post I tried making peach fruit cups. They tasted like mini peach pies with a hint of pecans. Apples were a good substitute for the peaches when I made this for my hubby because he likes apple pie but blueberry and blackberry also work well with this recipe. I just had to tweak it a little and instead of using brown sugar and cinnamon I used only regular sugar and lemon zest to brighten the flavors.

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Try making Fruit Cups the next time you have a desire for pie but don’t want the whole thing only a muffin sized slice.

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Fruit Cups

Ingredients:
1 pkg of Pillsbury pie sheets (or your own crust)
2 15 oz cans peaches in heavy syrup
2 tbsp brown sugar
2 tbsp butter
1 tbsp sugar
1 tsp cinnamon
½ tsp nutmeg
½ cup pecans chopped
1 egg lightly beaten with 1 tsp of water
cooking spray

Preheat oven to 350 degrees.

Spray 4 large muffin tins with cooking spray.

Add peaches with syrup, butter, sugars, cinnamon and nutmeg to a medium sized pot and simmer for 20 minutes over medium heat.

Cut out four 6 ½ inch circles (I used a cereal bowl to measure) from the pie sheets re-rolling the excess dough if necessary. Place each circle in the muffin tin then with a slotted spoon fill will fruit & nut mixture. Add a little of the juice from fruit to each cup. Fold over top of pie sheet to close the cup. Brush with egg wash and then vent with a knife. Bake for 25 – 30 minutes until crust is golden brown. Serve with a scoop of ice cream.

Optional:
Sliced Apples
Blueberries
Blackberries
Strawberries

If using berries, substitute sugar for brown sugar and add a little lemon zest.

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