Happy Halloween

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Photo Oct 31, 10 10 05 AM PLACE SETTING

Hi Everyone,

Have a very Happy and Safe Halloween!

Next year, DishingwithDiane will have a new tablescape to view when I get my doctor’s approval to start lifting dishes and centerpieces again.

For now, take a stroll down memory lane and view some previous Halloween tablescapes of mine.

Open the links below:

2016

https://dishingwithdiane.com/2016/10/31/halloween-recap/

2017

https://dishingwithdiane.com/2017/10/31/happy-halloween-2017/

2018

https://dishingwithdiane.com/2018/10/31/happy-halloween-2018/

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Until my next post, make every day a celebration!

Stay well,

Diane

Thank you for visiting my blog.

Ask your family and friends to share, like, comment and join DishingwithDiane.com and become part of the family!

Once you become a member, you’ll never miss a post.

Also, continue to send me your comments and emails, I Love hearing from you. 

 All photos and content are copyright protected. Please do not use my photos without prior written permission. Thank you!

2015-10-27 - INTRO - USE

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REPOST- Pumpkin & Apple Picking

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Photo Oct 21, 12 25 58 PM APPLE FEATURE

Hi Everyone,

I haven’t been able to go apple picking this year but I wanted to repost and share my blog post from last year with the recipes for apple cider donuts and caramel apple cupcakes. 
They were both Michael & Bob approved and delicious! Have fun baking ….
Just click on the link below…..
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Until my next post, make every day a celebration!

Stay well,

Diane

Thank you for visiting my blog.

Ask your family and friends to share, like, comment and join DishingwithDiane.com and become part of the family!

Once you become a member, you’ll never miss a post.

Also, continue to send me your comments and emails, I Love hearing from you. 

 All photos and content are copyright protected. Please do not use my photos without prior written permission. Thank you!

“Engagement Chicken”

 

Photo Sep 03, 12 00 17 AM ENGAGEMENT CHICKEN

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Hi Everyone,

I hope you are well. 

I haven’t been cooking much lately since I came home from the hospital but Bob was craving a roasted chicken and I did manage to prepare that using a new recipe and it was absolutely Fabulous!

So I have to share it.

I keep reading about “engagement chicken”. If you are not familiar with the story,  here is an excerpt from an article I read in The Daily Meal by Carlton Jared Lockett.

“The recipe was developed by Kim Bonnell, who gave it to co-worker Kathy Suder to prepare for her boyfriend. Soon afterward, the couple was engaged. The recipe was so spot-on that it became a hit in their office. Three other colleagues tried this secret weapon, and marriage proposals soon followed. Even Howard Stern’s wife used the recipe to win his heart. Some say the way to a man’s heart is through his stomach — maybe this recipe will win your beau’s eternal affections”.

 Cute, right? It is even what Meghan Markle made Prince Harry for dinner before he proposed. I wasn’t looking for another marriage proposal but I had to try this chicken recipe. When I saw how easy it was, I was ready to cook.

I used the recipe courtesy of Ina Garten and added a few side dishes, mustard & brown sugar-glazed carrots ( I make this every year for Thanksgiving) and smashed Yukon gold potatoes.

It was a quick and delicious meal.

(PS- I didn’t get a marriage proposal but Bob did say that he loved the chicken. And loved that I made it for him even when I didn’t feel well. That is what you do after 34 years together, you take care of each other.)

I hope you give all of these recipes a try and enjoy them as much as we did.

They could be a nice addition to your Thanksgiving table.

Until my next post, make every day a celebration!

Stay well,

Diane

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Engagement Roast Chicken

Prep Time:5 min ***Cook Time:1 hr. 35 min***Level: Intermediate***Serves:3 Courtesy of Ina Garten…

Ingredients

  • 1 (4 to 5 pound) roasting chicken
  • Kosher salt and freshly ground black pepper
  • 2 lemons
  • 1 whole head garlic, cut in 1/2 crosswise
  • Good olive oil
  • 2 Spanish onions, peeled and thickly sliced
  • 1/2 cup dry white wine
  • 1/2 cup chicken stock, preferably homemade
  • 1 tablespoon all-purpose flour

Directions

Preheat the oven to 425 degrees F.

Remove and discard the chicken giblets. Pat the outside dry. Liberally salt and pepper the inside of the chicken. Cut the lemons in quarters, place 2 quarters in the chicken along with the garlic and reserve the rest of the lemons. Brush the outside of the chicken with olive oil and sprinkle the chicken liberally with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Place the chicken in a small (11 by 14-inch) roasting pan. (If the pan is too large, the onions will burn.) Place the reserved lemons and the sliced onions in a large bowl and toss with 2 tablespoons of olive oil, 1 teaspoon of salt, and 1/2 teaspoon of pepper. Pour the mixture around the chicken in the pan.

Roast the chicken for about 1 hour and 15 minutes, until the juices run clear when you cut between a leg and a thigh. Remove the chicken to a platter, cover with aluminum foil, and allow to rest for 10 minutes while you prepare the sauce, leaving the lemons and onions in the pan.

Place the pan on top of the stove and turn the heat to medium-high. Add the wine and stir with a wooden spoon to scrape up the brown bits. Add the stock and sprinkle on the flour, stirring constantly for a minute, until the sauce thickens. Add any juices that collect under the chicken. Carve the chicken onto a platter and serve with the lemons, onions, and warm sauce.

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Carrots Glazed with Mustard and Brown Sugar

Brown sugar caramelized with butter and Dijon mustard creates a sweet-hot glaze for carrots. A sprinkling of fresh chives adds a colorful finish.

Ingredients:

  • Salt, to taste
  • 8 large carrots, peeled and sliced on the
     diagonal
  • 1 Tbs. unsalted butter
  • 1 Tbs. Dijon mustard
  • 1 Tbs. firmly packed light brown sugar
  • Freshly ground pepper, to taste
  • 1/3 cup coarsely chopped fresh chives or flat-leaf Italian
     parsley

Directions:

Bring a saucepan three-fourths full of water to a boil over high heat. Salt the water, add the carrots and cook until tender, 6 to 8 minutes. Drain well.

Return the carrots to the pan and set over medium heat. Add the butter, mustard and brown sugar, season with salt and pepper, and stir gently to coat. Cook, stirring constantly until the carrots are evenly glazed. Transfer to a warmed serving bowl and sprinkle with the chives. Serve hot.

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GARLIC SMASHED POTATOES

courtesy of Damn Delicious

These potatoes are incredibly tender on the inside yet amazingly crisp on the outside!

INGREDIENTS:

  • 24 ounces Dutch yellow baby potatoes
  • 2 tablespoons olive oil
  • 3 cloves garlic, pressed
  • 1 tablespoon fresh thyme leaves
  • Kosher salt and freshly  ground black pepper, to taste

DIRECTIONS:

  1. Preheat oven to 450 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
  2. In a large pot of boiling water, cook potatoes until tender, about 15-20 minutes; drain well.
  3. Place potatoes onto the prepared baking sheet. Using a potato masher or fork, carefully smash the potatoes until flattened but still in one piece. Top with olive oil, garlic, and thyme.
  4. Place into oven and bake for 18-20 minutes, or until golden brown and crisp.
  5. Serve immediately.

Adapted from Let’s Dish.


Thank you for visiting my blog.

Ask your family and friends to share, like, comment and join DishingwithDiane.com and become part of the family!

Once you become a member, you’ll never miss a post.

Also, continue to send me your comments and emails, I Love hearing from you. 

 All photos and content are copyright protected. Please do not use my photos without prior written permission. Thank you!

Kudos to Natalie!

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Hi Everyone,

One of our members, Natalie Ciaccio sent me this lovely note.

“Diane, I made your chicken cacciatore tonight, it was THE BOMB!! Thank you”.

She sent her comment along with photos of the chicken cacciatore she made for her family. I am so proud of her…..Below is photos of her beautiful masterpiece.

Kudos to Natalie!

I love when members try the recipes I post, and they love them. She made my day.

(original recipe posted 10/9/19)

Until my next post, make every day a celebration!

Stay well,

Diane

Thank you for visiting my blog.

Ask your family and friends to share, like, comment and join DishingwithDiane.com and become part of the family!

Once you become a member, you’ll never miss a post.

Also, continue to send me your comments and emails, I Love hearing from you.

 

 All photos and content are copyright protected. Please do not use my photos without prior written permission. Thank you!

Chicken Cacciatore

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Hi Everyone, 

I hope you are all well.

I am back. I had a little bit of a setback in my heart transplant healing with a very strong virus and I ended up spending 12 days in the hospital. The virus is under control but I had to come home with a PICC line in my arm so I can continue IV medication at home.

I have been home for a week and needless to say, there hasn’t been much cooking going on here. When I first got home Bob and I were eating the meals that I had frozen from previous dinners.

It seems that it is still “a blessing” that after seven years that my son hasn’t lived home, I still can’t cook for two people and I use my mother’s recipes that serve 4-6. This allows us to package individual meals and use the food saver to freeze meals for a later date and they came in handy this week. I usually use the frozen dinners for days I am too tired to cook or have a full day of doctor appointments.

The other day I had a bit more energy and I was in the mood for Mom’s Chicken Cacciatore over egg noodles. I made the dish and posted it to some of my Facebook food groups and were asked by so many for the recipe that I thought I would post it to the blog to share with all my members.

I hope you give it a try and enjoy it.

Photo Sep 16, 9 40 31 PM CHICKEN CACCIATORE

Chicken Cacciatore aka Hunter’s Stew

Ingredients:

  • 1 whole chicken, bone-in, skin-on and each breast cut in half for smaller pieces….(I use thighs and drumsticks, but use whatever pieces you like)
  • 10 oz. mushrooms, (I use a combo of white button and cremini)
  • 1 onion, diced medium
  • 1 small yellow and 1 small red pepper, diced medium
  • 4 small carrots, peeled and sliced
  • 5 garlic cloves, peeled and shaved
  • 1 cup chicken broth
  • 1 cup white wine
  • 1 (28 oz.) can crushed tomatoes
  • 2-3 diced Roma tomatoes (I use 1 pint of grape tomatoes –cut in half.)
  • Assorted herbs, parsley, basil, oregano and thyme to taste
  • Olive oil
  • Salt and pepper
  • Optional: pitted kalamata olives, a large handful

Instructions:

  1. Season chicken with salt, pepper, and sprinkled oregano.
  2. Heat a heavy cast-iron skillet, drizzled with olive oil.
  3. Place chicken skin side down and do not move it until it reaches a deep golden brown and it’s easy to turn, brown the other side for a few minutes. Remove chicken and set aside.
  4. Add vegetables, garlic, salt, and pepper to taste, a few sprigs of thyme (tie the thyme with kitchen cooking twine to make it easier to pull the stems out), sauté for 5 minutes.
  5. Add wine and let it reduce.
  6. Add chicken broth and tomatoes.
  7. Toss in 1 teaspoon of salt, pepper and chopped fresh basil.
  8. Place the chicken back into the pan and sink into the juices.
  9. Simmer on LOW uncovered on the stovetop, for a couple of hours or until chicken falls off the bone.
  10. Garnish with fresh parsley and remove thyme stems.
  11. Serve with cooked pasta, egg noodles, polenta or warm crusty bread

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Until my next post, make every day a celebration!

Stay well,

Diane

Thank you for visiting my blog.

Ask your family and friends to share, like, comment and join DishingwithDiane.com and become part of the family!

Once you become a member, you’ll never miss a post.

Also, continue to send me your comments and emails, I Love hearing from you. 

 All photos and content are copyright protected. Please do not use my photos without prior written permission. Thank you!

 

Spinach Quiche- my go to meal…

2019-08-22 23.04.53 SPINACH QUICHE

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Hi Everyone,

How are you? I hope you enjoy your upcoming weekend.

I just wanted to share a recipe that I have been making for years and years and has become my “go-to meal” for many occasions.

Such as the nights you don’t want to make a big meal, an addition to a Sunday brunch, lunch with the girls and the list goes on….. You get the idea, an easy meal.

Let me tell you what I love about this dish. Not many ingredients, easy to put together and it cooks for one hour that gives you enough time to make a side salad and set a table.

I don’t even remember where I got this recipe from, a friend, relative, cookbook, newspaper. That is how long I have had it.

I have it written on an index card and kept it in my kitchen cutlery drawer and there it has lived for years.

Tonight I made this quiche and served it with a new recipe for me, Peach & Tomato Caprese salad (delicious) with lemon oil & balsamic glaze served with English cucumber bites with red pepper hummus and sun-dried tomatoes.

Bob loved the meal and I loved the taste and the ease at which to prepare it.

You can also use the basic recipe with roasted veggies and I have included that recipe as well.

So let’s start with the recipes…

Photo Aug 23, 6 48 26 PM SPINACH QUICHE & SALAD

SPINACH QUICHE 

Ingredients:

  • 4 eggs
  • 1 cup half and half
  • ½ cup real mayonnaise
  • 2 TBSP flour
  • 1/3 cup minced onions or shallots (I prefer the milder taste of a shallot)
  • Garlic powder to taste
  • 8 ounces shredded, sharp or mild cheddar cheese
  • 1 package (10 oz) frozen chopped spinach (thawed and drained)
  • 1 (9-inch) unbaked frozen “deep Dish” pie shell or 2 regular pie shells

Directions:

Preheat oven to 350 degrees

Hand whip eggs, half-and-half, mayonnaise, and flour in a medium mixing bowl. Add the remaining ingredients. Pour into an unbaked 9-inch, deep-dish piecrust. Bake for 45 minutes to 1 hour or until the top is golden brown.

6-8 servings

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ROASTED VEGGIE QUICHE

Ingredients:

  • 4 – 5 eggs (depending on the number of veggies)
  • 1 cup half and half
  • ½ cup real mayonnaise
  • 2 TBSP flour
  • 1/3 cup minced onions or shallots
  • Garlic powder to taste
  • 8 ounces shredded, sharp or mild cheddar, swiss, or mozzarella cheese
  • Leftover veggies – roasted for 45 min at 400 degrees tossed with a little bit of olive oil and salt.
  • 1 (9-inch) unbaked frozen “deep Dish” pie shell

Directions:

Preheat oven to 350 degrees

After the veggies come out of the oven, I usually drain them in a colander for 20 minutes to make sure the excess oil drains from the veggies and doesn’t make your crust soggy.

In addition, I like to use a thin layer of very fine breadcrumbs on the bottom of the crust to keep the crust from getting soggy as well. The breadcrumbs will soak up any oil.

Hand whip eggs, half-and-half, mayonnaise, and flour in a medium mixing bowl. Add the remaining ingredients. Pour into an unbaked 9-inch, deep-dish piecrust. Bake for 45 minutes to 1 hour or until the top is golden brown.

6-8 servings

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PEACH & TOMATO CAPRESE SALAD

For this salad, the quantity of the ingredients depends on the number of people you are serving.

This is the quantity I used for 2 servings and I did have salad leftover.

Ingredients:

  • 1 ripe peach – (cut into sections)
  • 2 Roma tomatoes (or heirloom tomatoes) sliced and halved
  • 10 grape tomatoes (cut in half)
  • 4 round slices of mozzarella (diced)
  • Salt & pepper to taste
  • A few leaves of fresh basil
  • Lemon oil (or any oil you choose)
  • Balsamic glaze
  • Red onion – thinly sliced (optional)

Directions:

I added the peaches, tomatoes, mozzarella, salt & pepper to a bowl with a tablespoon of lemon oil and set aside for 10 minutes. When ready to serve, I added the fresh basil leaves and drizzled the salad with balsamic glaze.

COOKS NOTE: Don’t forget the ciabatta bread to soak up all the juices from the salad.

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ENGLISH CUCUMBERS WITH RED PEPPER HUMMUS AND SUN-DRIED TOMATO BITES

This has to be the easiest side to put together and also looks nice on a brunch buffet tray…

Ingredients:

  • 1 English cucumber (partially peeled)
  • Jar of sun-dried tomatoes in oil
  • Red pepper hummus- (store-bought or homemade)

Directions:

  • Wash and partially peel the cucumbers so the skin has stripes.
  • Cut the cucumbers into bite-size pieces and add a small dollop of hummus and add a small piece of sun-dried tomato as a garnish.

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Do you see what I mean about an easy meal to pull together? I hope this post gave you some inspiration for some new additions to your dinner menu. Ciao!

Until my next post, make every day a celebration!

Stay well,

Diane

Thank you for visiting my blog.

Ask your family and friends to share, like, comment and join DishingwithDiane.com and become part of the family!

Once you become a member, you’ll never miss a post.

Also, continue to send me your comments and emails, I Love hearing from you. 

 All photos and content are copyright protected. Please do not use my photos without prior written permission. Thank you!

 

Fun & Fattening Food Day Celebration!

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Hi Everyone,

Hope all is well. I want to start out and thank those who are still sending me get well messages. I truly appreciate your care, concern, and prayers. You all mean the world to me.

I have the best members.

I am happy to say that I am at 6-months post-heart-transplant and feeling as if I am a human again. I cannot believe that I am halfway through recovery and then I will be able to start posting tablescapes again.

I am walking on my own unassisted (and not out of breath-yeah!). That alone is a miracle. I used to have to stop every few minutes to catch my breath and hold on to Bob for balance and never last more than 10 minutes before I had to be taken home to rest.

Now Bob and I go for our nightly walk along the boardwalk at the beach and I can walk for 30 minutes with no breaks. It is as if the world opened up for me.

Lesson learned don’t take anything for granted, even something as simple as taking a walk with your honey.

I was even given the okay from my transplant team to go food shopping, as long as it wasn’t on the weekend and not at a peak time and I have to wear my protective gear (mask & gloves) and carry Purell.

You would think I won the lottery, I was so happy to get out and see people after being in the house for so many months. 

I was never so happy to food shop.

The photo is of me making my great escape to Whole Foods wearing all my gear.

Photo Jun 23, 6 48 57 PM WF shopping

My checkups and biopsies have been good, and both the doctors and I are happy with the direction I am going in, so………….I decided to toss all my dietary guidelines to the wind and have a day of “Fun & Fattening Foods” to celebrate my “6 months post-heart transplant”.

I am sure my doctors wouldn’t be thrilled if they knew, but one day should do no harm. I only celebrated for one day, satisfied my cravings and then went right back to my doctor’s guidelines and restrictions.

I had to use the food saver & shrink wrap & freeze most of the celebratory meals (so I wasn’t tempted to cheat again) and save it for my son to take home on his next visit.

On the menu:

• Homemade pizza with spinach and ricotta
• Rice balls
• Pigs in a blanket

 

Let’s start the celebration…

Homemade Pizza with Spinach and Ricotta.

This was a very easy pie and I will take you through the simple steps.

Makes one 12-inch pie crust or 2 thin crusts.

2019-07-28 23.32.55 PIZZA RICOTTA AND SPINACH SLICE

Ingredients:

  • 1 lb. pizza dough (either store-bought or homemade)* recipe for homemade below.
  • 1 (10 oz.) box of frozen chopped spinach – thawed and drained well (get all the water out so the pie isn’t watery)
  • 1 small container (15 oz) of whole milk ricotta
  • 1 (8 oz) package shredded mozzarella
  • 2 fresh thoroughly washed Roma tomatoes- sliced
  • Pre-cooked pizza sauce (jarred or homemade)
  • Grated cheese
  • Garlic powder
  • Fresh basil leaves
  • Red pepper flakes (optional)
  • fine breadcrumbs (optional)

Directions:

  • Put a little flour on your hands and pat the dough out to fill a greased pizza pan, OR roll dough to a 12-inch circle and transfer to a greased pizza pan or ungreased pizza stone.
  • I top the dough with fine breadcrumbs when I make a pizza with this many toppings so the pizza dough doesn’t get soggy.
  • Next, top the dough with pizza sauce, shredded mozzarella, drained spinach, dollops of ricotta, sliced tomatoes, grated cheese, and garlic powder – red pepper (optional)
  • Bake on the bottom oven rack for 12-15 minutes until cheese is bubbly and crust is browned.
  • Top with fresh basil when you remove the pizza from the oven

Ready for the oven …

Photo Jul 28, 7 46 06 PM PIZZA -READY FOR THE OVEN

COOKS NOTE– I always use Fleischmann’s Pizza Crust Yeast when I make a homemade pizza because there is NO dough rising time.

Look for this in your supermarket…..

Photo Feb 13, 6 55 06 PM

Pizza Dough Recipe

(from Fleischmann’s Yeast package)

Ingredients:

  • 1-3/4 to 2-1/4 cups all-purpose flour
  • 1 packet Fleischmann’s pizza crust yeast
  • 1 ½ tsp sugar
  • ¾ tsp salt
  • 2/3 cup very warm water (120 to 130 degrees)
  • 3 tbsp. oil (I use olive oil)
  • Pizza sauce and toppings

Directions:

  • Preheat oven to 425 degrees
  • I use the stand mixer ……
  • COMBINE 1 cup flour, undissolved yeast, sugar and salt in a large bowl. Mix and then add water and oil
  • MIX until well blended, about 1 minute
  • ADD gradually, enough remaining flour until a soft dough ball is formed. The dough will be slightly sticky.
  • KNEAD on a floured surface adding additional flour if needed until smooth and elastic: about 4 minutes
  • With floured hands, pat dough out to fill a greased pizza pan, OR roll out dough to a 12-inch circle and transfer either to a greased pizza pan or a pizza stone
  • TOP as desired with sauce and toppings and cheese
  • BAKE on the bottom oven rack for 12-15 minutes until cheese is bubbly and crust is browned.

Also, visit www.breadworld.com/pizza  for more recipes

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Next up …… Rice Balls

Photo Jul 31, 8 01 10 PM RICE BALL 2

If you have been following DishingwithDiane, you would have seen the post for Rice Balls before and hopefully by now would have tried them.

Here is the link to my original post with step by step instructions along with photos. Click and open.

https://dishingwithdiane.com/2015/12/13/arancini-rice-balls/

2019-07-31 20.01.49 RICE BALLS 1

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Now, the Pigs in a Blanket ……

A while back I bought the cutest silicone “pig” mold. When I bought it, I wasn’t sure what I was going to use it for but I was in a “pigs are the cutest” phase of my life. I bought the mold along with a rubber pig-shaped spatula that had an untimely death with a hot burner.

I was originally thinking brownies or candy and then I read an article on Pinterest that had a new recipe for pigs in a blanket using pancake batter and a very similar mold. So, I went out to buy pancake batter and the rest is history as they say.

This brought out the little boy in Bob because he was fascinated when I brought this tray to the table. 

They are so cute and a very good conversation starter at your next get together. I served them with deli mustard. The mold makes 12 at a time.

I think the next time I make them I am going to try a thin cornbread batter instead of the pancake batter to make a corn dog and see which combination I like better.

2019-07-28 18.42.10 PIGS IN A BLANKET

So this is the mold I bought, BPA free and oven safe.

2019-08-20 00.46.13 PIG MOLD

And here are the directions ……

Ingredients:

  • Cocktail franks (mini hot dogs)
  • Pancake batter
  • Vegetable oil spray

Directions:

  • Preheat oven to 425 degrees
  • Lightly spray the mold with vegetable oil
  • Place on a cookie sheet or tray
  • Pour pancake batter halfway into molds (remember the batter will rise).
  • Gently press a cocktail frank into the batter
  • Bake for approx. 20 minutes
  • Enjoy! Serve with deli mustard

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All in all, it was a very enjoyable celebration for a day and then I went right back on track with all my doctor’s orders.

Now I have to plan something for my one year anniversary of the transplant.

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Until my next post, make every day a celebration!

Stay well,

Diane

Thank you for visiting my blog.

Ask your family and friends to share, like, comment and JOIN DishingwithDiane.com and become part of the family!

Once you become a member, you’ll never miss a post.

Also, continue to send me your comments and emails, I love hearing from you. 

 All photos and content are copyright protected. Please do not use my photos without prior written permission. Thank you!