Donna's Daily Dish
Inspiring people to create every day recipes
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Inspiring people to create every day recipes
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![]() Earlier this year in the New York Time, Ali Slagle posted a recipe for French onion grilled cheese sandwiches. The recipe called for caramelized onions mixed with grated gruyère cheese. This sounded so good.
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![]() I’m still eating summer tomatoes on sliced Delicious Orchards English muffin bread with Duke’s mayonnaise. My husband and I are still snacking on cubed watermelon that has been so sweet and delicious this summer. I blanched six ears of New Jersey white sweet corn to have during the cold winter months. Last night, I made grilled peach, romaine, chicken and blue cheese salad. I found this recipe many years ago in a Penzeys Spice catalogue. Recipes that appear in the catalogue are submitted by Penzeys customers and use their spices and seasonings. The recipe is done in three parts. Chicken breasts can either be cooked in slow cooker or roasted in a low oven for approximately three hours. I chose the oven method yesterday. The chicken is seasoned with fresh ginger, garlic and salt to taste. What I especially liked about this recipe is that the romaine and peaches are grilled for several minutes giving it lovey charred taste. The grilling brings out the natural sweetness of the peaches. The salad also has sliced red onion, olive oil, blue cheese crumbles and nuts. ![]() In a recent weekend edition of the Wall Street Journal, there was a recipe for charred romaine with flank steak and olive tapenade. The recipe appeared in the column called “Slow Fast Food” with a recipe by Chef Caroline Glover. Ms. Glover’s owns the restaurant Annette in Aurora, Colorado. What appealed to me in this recipe was the cut of beef and the simplicity of the recipe. The flank steak in this recipe is merely season with salt and pepper and grilled 5-6 minutes per side. One of the things that makes this recipe quite good is the accompanying charred romaine lettuce that has a nice smokey flavor and the roasted shallot dressing that goes over the romaine.
![]() Within a 20-30 minute ride from my home I have a large variety of food stores to select from: Shop-Rite, Acme, Foodtown, Whole Foods, Aldi, Wegmans, Lidl and Trader Joe’s. Although there is such a variety of food stores, some with sale flyers, the selection of meal choices was looking thin this week. ![]() Do you still have the remnants of Thanksgiving leftovers in your refrigerator? Is the family tired of eating Turkey? Here’s a thought, Thanksgiving Leftovers Panini. A couple of years ago, I saw this recipe in the Williams-Sonoma catalogue before Thanksgiving. It’s a grilled sandwich that takes all of the Thanksgiving fixing’s and places them between two slices of bread. The recipe suggested rye bread, however, this time I opted for a loaf of pain de campagne from Whole Foods for our sandwiches the other night. ![]() The meat loaf grill pan has a removable perforated sleeve that fits into loaf pan form with no bottom. When you cook the meat loaf, you place a drip pan beneath the grilling rack. However, since I have a gas grill, I merely placed the loaf pan on a foil pan grill pan. A recipe for cheesy meat loaf with bacon and herbs came with the pan; it sounded yummy. To enhance the beef and make it moist and juicy, the meat loaf had carrots, celery, onions and garlic, sautéed until lightly caramelized. The meat loaf also had the traditional breadcrumbs plus parsley, mozzarella and thyme. The prep time for the meat loaf is 30 minutes, and it will be that plus a bit more. ![]() weather report for the balance of the week is emphasizing high humidity and no one wants to be in the kitchen cooking. You can go out to eat or maybe even pick up a meal to go at any of your local food stores, but what if you can prepare something at home for less money? I'm always on the hunt for interesting recipes. I came across one for grilled chicken kebabs with arugula pesto in Southern Living Magazine, March 2017. The recipe has an active time of just 30 minutes, which is terrific for a quick meal after the beach. While I would normally prepare the pesto that this recipe calls for, I happened to have homemade basil pesto in my refrigerator. The arugula is peppery and would have made a good foil against the chicken. |
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