Tuesday, June 27, 2017

Bacon Pea Salad


This is a great salad for summer.  It's quick, easy, and the ingredients aren't hard to come by.  Use frozen peas that have thawed overnight in the fridge.  I cut the recipe in half when I made this; it originally called for 2 lbs. of peas; using 1 was better for my family, since I knew everyone wouldn't eat this.  The adults enjoyed it though!
Bacon Pea Salad
adapted from Foodie with Family

1/2  pound bacon, cooked according to package instructions, drained and crumbled or finely chopped
1 pound frozen peas thawed in the refrigerator overnight
1/2 cup coarsely grated sharp Cheddar cheese
1/4 small red onion peeled, and finely chopped
2 Tablespoons mayonnaise
2 Tablespoons plain yogurt (can use all mayo)
1/4 teaspoon kosher salt
1/4 teaspoon coarsely ground black pepper
pinch teaspoon paprika

1.  Stir together all of the ingredients and serve immediately, or (preferably) put in a tupperware, Gladware, or other tightly covered container in the refrigerator to give the flavors a chance to meld for an hour but up to three days prior to serving. Give it a gentle stir from top to bottom before serving.

**This post and photos are property of http://dishingwithdish.blogspot.com/ **

Saturday, June 24, 2017

Grilled Rosemary Buttermilk Chicken

This recipe is SO quick and easy.  I loved it.  It's also only 3 ingredients, including fresh rosemary. The buttermilk makes it really tender, and this is a good way to use up extra.  Just now I realized it calls for 1 quart of buttermilk- that's a lot- 4 cups.  I'm not sure if I used that much.  I think I just used 2 cups, and I used 5 or 6 chicken breasts.  You just need enough buttermilk to cover the chicken. This recipe is super flexible. In Italy, everyone has fresh rosemary growing in their yard, so I just went outside and picked some.  I recommend getting a plant if you don't have one- it's nice to have on hand and super hearty.  I bet one could try other fresh herbs in this recipe, though.
Grilled Rosemary Buttermilk Chicken
adapted from Mel's Kitchen Cafe

4-6 boneless, skinless chicken breasts
2-4 cups buttermilk
5-6 sprigs fresh rosemary

1.  Place the chicken breasts in a large ziploc plastic bag. Pour in the buttermilk to cover the chicken. Add the rosemary sprigs. Seal the bag and refrigerate overnight, about 8-10 hours.

2.  Preheat a grill to medium-high heat. With tongs, take out each chicken breast one by one, shaking off excess buttermilk and removing the rosemary sprigs. Grill for 4-6 minutes per side, until the chicken is cooked through but still moist. Tent with foil for about 5-10 minutes before slicing and serving.

 **This post and photos are property of http://dishingwithdish.blogspot.com/ **

Thursday, June 15, 2017

Vietnamese Meatball Banh Mi Sandwiches

My husband and I LOVED these sandwiches.  They were so, so good!!  All of the flavors together- creamy, spicy mayo, crunchy, sweet/salty picked veggies, the rich meatballs, the cilantro- oh my gosh- SO good!!!  I really need to make these again ASAP.  I used a bake-at-home baguette for the bread, and it was perfect.

This is only my second Vietnamese recipe on here.  I need to try more! I love the flavors. So fresh and flavorful.  Next time I'd throw some fresh mint leaves on with the cilantro.

Vietnamese Meatball Banh Mi Sandwiches
adapted from Mel's Kitchen Cafe

SPICY DRESSING:
2/3 cup mayonnaise or plain Greek yogurt (I used a mix)
1 tablespoon hot sauce (like sriracha) or sweet Thai chili sauce
1 green onion, white and green parts finely chopped

RELISH:
2 large carrots, coarsely grated or cut into thin matchsticks
1 English cucumber, coarsely grated or cut into thin matchsticks
2 tablespoons sugar
2 tablespoons rice vinegar
1/2 teaspoon coarse kosher salt
1 teaspoon sesame oil

MEATBALLS:
2 pounds ground pork, ground turkey or beef, or a combination
1/4 cup chopped fresh basil or 2 teaspoons dried
4 garlic cloves, finely minced
2 green onions, finely chopped
1 tablespoon fish sauce
1 tablespoon hot chili sauce or sweet Thai chili sauce
1 1/2 tablespoons sugar
1 tablespoon cornstarch
1 teaspoon pepper
1/2 teaspoon salt
1-2 teaspoons sesame or vegetable or coconut oil, for browning

SANDWICHES:
4 to 6 (6-inch) baguettes, or cut a long one into pieces
Bunch of fresh cilantro
Fresh mint leaves, optional

1.  In a small bowl, whisk together all the ingredients for the dressing. Cover and refrigerate. This can be made several days in advance.

2.  For the relish, toss together the carrots and cucumber. In a small bowl, whisk together the sugar, vinegar, salt and sesame oil. Pour over the vegetables. Cover and refrigerate. The relish can be made a day or so in advance.

3.  For the meatballs, preheat the oven to 400 degrees F. In a large bowl, combine the ground pork (or turkey), basil, garlic, green onions, fish sauce, hot sauce, sugar, cornstarch, salt and pepper. Scoop the mixture into 1- to 2-inch meatballs. Heat the oil in a large 12-inch nonstick skillet over medium heat until hot and rippling. Add the meatballs in a single layer and brown on all sides.

4.  Transfer the browned meatballs to a foil-lined baking sheet and repeat with remaining meatballs (adding additional oil if necessary). Bake the meatballs for 15 minutes. (Some greasy red-tinted juices might be on baking sheet- it's from the Sriracha).  Remove from the oven (I like to place the cooked meatballs one by one on a layer of paper towels to absorb any excess grease). 

5.  To assemble the sandwiches, slice the buns or baguettes in half. Spread the dressing on the top half of the bread. Layer cilantro to taste on the bottom half. Place 3 or so meatballs (will depend on how big you made them) on top of the cilantro. Drain the relish and place a heaping spoonful on top of the meatballs. Press on the sandwich top and devour.

**This post and photos are property of http://dishingwithdish.blogspot.com/ **

Tuesday, June 13, 2017

Fresh Strawberry Pie

I already have two other recipe on here for strawberry pie, and this is similar to this one, but there's one difference, plus these pics are a bit better (but not perfect).  I use mascarpone on the bottom of the crust now instead of cream cheese.
Fresh Strawberry Pie
from here

Mom's Pie Crust:
1 cup vegetable shortening (can use organic)
3/4 teaspoon salt
2 cups all-purpose flour, stirred and measured
1/4 cup cold water

1.  Measure shortening into bowl. Add salt and half of flour. Stir with a spoon until ingredients cream together and mixture is smooth and satiny. Add water and remaining flour. Stir with spoon until mixture clings together in ball. Roll out as desired on a generously floured board. Don't be afraid to handle or overmix. Makes 2 (9-inch) pastry shells or enough for 1 double pie.

2.  To use this pie crust as a filled (pre-baked crust), roll out, place in pie pan, prick with a fork, and bake at 450 degrees for 8-10 minutes or until lightly browned.

*If desired, wrap in plastic wrap to freeze. I have frozen these (unbaked, in a ball) for 3 months, and then just thaw on the counter. It still rolls out very well and, after baking, tastes just like you made it fresh.

Pie:
1 pre-baked pie shell (single crust)
1 1/2 quarts (6 cups) strawberries, hulled
1/2 cup sugar
2 tablespoons cornstarch
1/2 cup water
1/3- 1/2 cup mascarpone cheese, softened (can sub cream cheese)

1. In small bowl, mash enough strawberries to measure 1 cup. In 2-quart saucepan, mix sugar and cornstarch. Gradually stir in 1/2 cup water and mashed strawberries. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute; cool.

2. In medium bowl, beat cheese until smooth. Spread evenly in pie crust. Top with remaining strawberries. Pour cooked strawberry mixture over top. Refrigerate until set, about 3 hours. Store in refrigerator.

**This post and photos are property of http://dishingwithdish.blogspot.com/ **

Monday, June 5, 2017

Smiling Poo Emoji (Dulce de Leche Fudge)

I saw these on Facebook a while ago.  I thought they were so cute; I saved the recipe.  Then my son wanted these on his birthday cake (he just turned 13).  They're perfect for a 13 year old boy.  Lol.  His friends all loved the cake, and the little poos on top.  They actually taste good!  Lol!  To make them, just melt together chocolate with a can of dulce de leche.  (There's a video plus more info on the original blog page.) These were popular with all of my kids, too.  💩💩💩



Smiling Poo Emoji (Dulce de Leche Fudge)
adapted from Hungry Happenings

16 ounces semi-sweet chocolate chips
1 (13.4 ounce or 380g) can of Dulce de Leche
20 (1/2 inch) candy eyes
5-10 white Candy Melt Wafers

1.  Line a pan with parchment paper, wax paper, or a silicone mat.

2.  Combine the chocolate chips and Dulce de Leche in a medium (heavy) saucepan, or a double boiler.  Heat over low heat, stirring frequently until just small pieces of solid chocolate remain. Remove from heat and let sit for 3-4 minutes, then stir until melted and smooth.

3. Pour into a disposable pastry bag.  Cut off the tip and pipe out 10 big swirls of the fudge. (I got more than that.)  Immediately press two candy eyes onto each swirl.  Then cut the white candy wafers into smiles (I just cut in half) and press onto the fudge just below the eyes.



**This post and photos are property of http://dishingwithdish.blogspot.com/ **

Thursday, June 1, 2017

Mexican Corn & Tomato Salad


I made this delicious salad a few weeks ago; I've really been slacking in the blogging department lately.  Anyway, I loved the flavors of this salad- which is basically Esquites (Mexican Corn Salad) with tomatoes thrown in, and more cheese.  (Weirdly enough, I blogged about Esquites a year plus one day ago!)

Just make this, ok?  It's summertime, and you need salads like this; it'd delicious and easy and there's veggies.  So just do it.

Mexican Corn & Tomato Salad
adapted from Mel's Kitchen Cafe

For the salad:
1 tablespoon olive oil
1 1/2 cups fresh or frozen (thawed at room temp) corn kernels
2 cups halved grape or cherry tomatoes
1 cup crumbled queso fresco cheese, or feta
2 tablespoons chopped fresh cilantro
Salt, pepper and sugar to taste

For the dressing:
1 tablespoon freshly grated lime zest (zest the lime(s) before juicing)
1 tablespoon fresh lime juice
1 tablespoon white wine vinegar
1 tablespoon olive oil
1 tablespoon minced garlic (from about 3 garlic cloves)

1.  In a large skillet, heat the 1 tablespoon olive oil over medium heat. Stir in the corn and cook until soft (but not mushy), 3-5 minutes, stirring/tossing occasionally. Cool corn slightly and set aside.
Whisk together the lime zest, lime juice, vinegar, 1 tablespoon olive oil and garlic in a small bowl.
In a medium bowl, combine the tomatoes, cheese, cilantro and corn. Toss the salad with the vinaigrette and season with salt, pepper and sugar to taste.
**This post and photos are property of http://dishingwithdish.blogspot.com/ **

Tuesday, May 9, 2017

Funfetti Blondies

My 5-year old has been wanting some Funfetti treats ever since seeing a Funfetti cake mix.  I didn't want to do that, (lol) so I made this recipe instead.  It's quick and easy and very funfetti-y!  I love any kind of blondie.  For the dry milk powder, I use full-fat.  I get it in an international store over here.  I know in the US, it's mostly fat-free powdered milk that's available.  I'm sure that's fine too.
Funfetti Blondies
adapted from Mel's Kitchen Cafe

12 tablespoons (1 1/2 sticks, 6 ounces) butter, melted and cooled slightly so it isn't hot (but don't let it solidify)
1 cup (7.5 ounces) granulated sugar
1/2 cup (3.75 ounces) light brown sugar
2 large eggs (about 3.5 ounces)
1 tablespoon vanilla extract
2 cups (10 ounces) all-purpose flour
1/2 cup (2 ounces) dry milk powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 to 3/4 cup (anywhere from 3 to 5 ounces) rainbow sprinkles (see note above)

1.  Preheat the oven to 350 degrees F. Lightly grease a 9X13-inch aluminum baking pan and set aside 

2.  In a large bowl using a handheld electric mixer or in the bowl of a stand mixer fitted with the paddle attachment, mix the melted butter, granulated sugar and brown sugar together until well-combined. Add the eggs and vanilla and mix until lightly and creamy, 2-3 minutes.

3.  In a medium bowl, whisk together the flour, milk powder, baking soda, salt and sprinkles. Add the dry ingredients to the batter and stir with a wooden spoon or spatula until just combined and no dry streaks remain. Mixing with the electric mixer may break apart the sprinkles.

4.  Spread the batter evenly in the prepared pan and bake for 20-25 minutes until the edges pull away from the sides of the pan and they are lightly golden (the edges may rise slightly higher than the center, especially as they cool - that's ok). Don't overbake! Let cool completely before cutting into squares. These keep very well for several days covered at room temperature.
**This post and photos are property of http://dishingwithdish.blogspot.com/ **