Monthly Archives: September 2021

Kudos to Linda

It seems the banana nut recipe is taking off and everyone is loving the results. Another member sent me a lovely note and photo that she tried the banana nut muffin recipe and it was a success.

I LOVE when members try the recipes and enjoy them.

Linda Bannen made the banana nut muffin recipe and was happy with her results. Below is her message and photo. Great job Linda.

“Hi Diane I wanted to let you know I made your Banana nut muffins today. They are delicious, nice and light.”

(My original recipe posted 9/25/21)

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.

Kudos to Ellie

Hi Everyone,

This has been a busy week for members trying recipes and I couldn’t be happier. Another member sent me a lovely note and photo that she tried the banana nut muffin recipe.

Ellie Galizia made the banana nut muffin recipe into a loaf and was happy with her results. Below is her message and photo. Great job Ellie.

“Hi Diane, I used your banana muffin recipe today. I opted to make a loaf. Very moist , happy with the results. 🍌🍌🍌

(My original recipe posted 9/25/21)

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.

Spinach Croquettes

HI Everyone,

It seems that Fall brings out the need in me to eat comfort foods as if I am preparing to hibernate for the winter and I start pulling out some of my Mother’s tried and true recipes that I remember from childhood.

My Mom was so clever with her meal plans and could take the same simple ingredients and make so many different meals that you never got tired or bored with any dinner she prepared.

Take a simple ingredient like ground beef for instance. Mom made fabulous meatballs, meatloaf with a perfect blend of spices and a sweet glaze, excellent hamburgers and my all time favorite was spinach croquettes.

A simple mix of onions, eggs, breadcrumbs, cheese and ground beef with chopped spinach and stuffed with fresh mozzarella. It was delicious.

As the weather gets cooler, I crave some of my Mom’s Fall dishes, so tonight I decided to make Moms “spinach croquettes”.

I paired the croquettes with a salad of mixed greens and sliced pears, some chopped walnuts, grape tomatoes, fennel slices (LOVE that licorice flavor of fennel and it’s good for digestion too) and dressed the salad with a nice fruity olive oil and balsamic vinegar. Simple and delicious.

This was a very comforting and delicious meal for us. My recipes for the spinach croquettes and basic salad dressing are below.

I hope you try this dish sometime this Fall and please let me know what you think.

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Spinach Croquettes

Ingredients:

(1 ½ – 2 lbs.) Ground turkey or beef, or combination beef/pork

1 small onion, diced (shallots can be substituted)

Seasoned breadcrumbs

Grated cheese

Salt & Pepper

No salt organic seasoning (Kirkland brand from Costco is the best) – optional

2 tsp Worcestershire sauce

2 garlic cloves, minced

3 tbsp fresh parsley

Fresh mozzarella, diced in small cubes

1 egg, lightly beaten for the meat mixture

10 oz pkg chopped frozen spinach, thawed and drained*

(* To drain spinach completely—after the package is thawed, place spinach in a dish towel and ring the towel out and release all the liquid)

Cooks Note: you can use fresh spinach (approx. 2 fresh bunches) if you prefer. DIRECTIONS BELOW.

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For the Breading:

3 eggs lightly beaten

Cornflake or panko breadcrumbs

1/4 cup milk

  • 2 tbsp. olive oil for the baking sheet

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Directions:

In a large bowl, mix seasoned breadcrumbs, cheese, parsley, garlic, onion, no-salt seasoning, salt, and pepper ……

Cooks Note: if you are using fresh spinach, you must follow this step before continuing. * wash and drain the spinach…. *heat olive oil in a large frying pan over medium heat and add a few cloves of garlic and cook for 1 minutes, then ADD spinach *Season with salt and pepper and saute until the spinach wilts. * Transfer to a colander and with the back of a large serving spoon, push down on the spinach and release the excess moisture. * transfer to a bowl and refrigerate for 10 minutes to cool…..Once this step is completed, continue with directions.

ADD ground meat to the dry ingredients in step 1 and ADD, Worcestershire sauce, and 1 slightly beaten egg. Add the drained spinach and gently mix the meat and seasonings –do not overwork the meat.

Make ÂĽ cup size meatballs and put a small cube of mozzarella inside, close and form into an oval croquette shape…complete forming all croquettes before the next step….  OR if you don’t want to stuff each croquette, toss meat mixture with 2 cups of shredded mozzarella before forming croquettes.

In a breading tray mix 3 slightly beaten eggs with ÂĽ cup milk (add additional salt and pepper if desired),

2nd breading tray, mix cornflake or panko crumbs (add additional grated cheese & parsley if desired)

Dip the croquettes in breadcrumbs, egg mixture and then back to breadcrumbs and place on a cookie sheet drizzled with olive oil. Let croquettes sit for 5 minutes.

Broil for 10 minutes, flip and broil for 5-7 minutes longer until golden brown

(Optional: light fry in a sauté pan before the broiler to get a crispier breadcrumb……I usually do this step).

Serve as is or with your favorite barbecue sauce of brown gravy. Enjoy!

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Basic Salad Dressing

To make the salad dressing, combine

  • 3 tbsp of extra virgin olive oil
  • 1 tbsp of balsamic vinegar
  • Fine sea salt

In a screw top jar. Close the jar tightly and shake well to combine all ingredients.

Cooks Note: Whenever I add delicate fruit that can oxidize (such as pears or apples or even fennel) to a salad, I place juice from half a lemon in the salad bowl and toss to coat in the lemon juice. This prevents oxidation or browning and makes your salad look so much better.

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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!

Tri-Color Tortellini with Trapanese Sauce

Hi Everyone,

Hope you are all well. Today I wanted to share with you a secret weapon I have in my freezer at all times- and that for me is “Trapanese Sauce”. If you love pesto, you will love this sauce. Similar to pesto with a few additions.

I always like to have a “stand by” recipe available for those nights when you just don’t feel like spending time cooking dinner but don’t want to order take-out. I always keep a bag of frozen tortellini or cavatelli and a pesto or trapanese sauce in the freezer.

Last night was one of those nights. I had taken meat out to defrost in the morning but by the time dinner came around, that was not what I was in the mood for so I boiled the frozen pasta and added some of the frozen trapanese sauce, a little grated cheese and within 20 minutes, dinner was on the table- hot and delicious. I served the pasta with homemade garlic bread and that completed the meal.Whenever I have an abundance of fresh, beautiful basil, I make pesto and trapanese sauce and put it in zip-lock bags laying flat (to save space) in the freezer for those no cook nights.

The trapanese sauce has almonds, grape tomatoes, and sun-dried tomatoes added to the basil. Here is the recipe, enjoy….

Ingredients:

1 pint of cherry tomatoes

2 cups packed fresh basil

1/3 cup of whole almonds, lightly toasted – the skin can be on or off

2 – 3 garlic cloves

1/4 tsp red pepper flakes

Kosher salt and fresh ground black pepper – to taste

1/2 cup olive oil

1/4 cup sun-dried tomatoes in oil

1/2 cup grated cheese

1 lb any pasta of your choice

Directions:

Toast the almonds in a dry pan or on a cookie sheet at 350 degrees between 5-10 minutes, until just lightly toasted. Watch carefully, they can burn easily. Set aside to cool to room temperature.

Rinse and pat dry the tomatoes and basil.

In a food processor, ADD the tomatoes, garlic, cooled almonds, basil, sun-dried tomatoes, red pepper flakes, salt and pepper and use short pulses until mixed well. Scrape down the sides of the bowl with a rubber spatula.

While the food processor is still running, add the olive oil and form a creamy paste- Do not puree. 

Put the pesto in a large bowl and taste for seasoning.

Generously salt the pasta water. Cook pasta 2 minutes under al dente as per package directions.

Save 1 cup of pasta water. 

Drain the pasta and toss into the pesto. Toss quickly to coat, ADD the grated cheese and toss again. Add pasta water, 1 tbsp at a time to adjust consistency so that the pesto coats the pasta and is not too dry or too thick. 

I serve the pasta immediately, but in can be served at room temperature.

Additional grated cheese can be added at the table. Garnish with fresh basil leaves.

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!

Kudos to Louise

Hi Everyone,

Tonight I received a lovely note from a member who tried one of my recipes featured this week and it was a success for her.

Louise Tromba made the Chicken Marsala and sent me such a lovely note that I want to share with all of you…… I am so thrilled that she like the recipe.

“Look it was a hit. First time making it. My kitchen looks like a cyclone hit but well worth it. My son said he’ll have it again. Thank you for sharing your recipe!”

Louise was kind enought to sent her comments along with a photo of her masterpiece….

May be an image of food

I LOVE when members try the recipes featured and love them. It makes my day and makes me happy to have the blog.

(original recipe posted 9/24/21)

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!

Banana Bread Muffins

Hi Everyone,

I don’t know if any one shares this problem, but lately I have noticed that all the bananas that I buy seem to go from green to brown so quickly. I am guessing that the bananas were frozen in transport to the stores and this adds to the problem.

So what is a girl to do? In my case, come up with some new recipes for banana bread.

After weeks of banana bread loaves, I needed a change from the usual banana bread slice so I have been making banana bread muffins and I wanted to share the recipe.

I have included a healthier choice flour and oil and the traditional choices of flour and oil. Both combinations produce excellent results.

I personally change the add ons every time I bake them to make life interesting….. I hope you try this recipe and enjoy.

Ingredients:

  • 2-3 ripe bananas (really ripe bananas make sweeter muffins, the more dark spots the better) 
  • 1 cup whole wheat flour OR – AP flour
  • 2 tablespoons coconut oil OR vegetable oil
  • 3/4 cup sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 1 teaspoon cinnamon
  • 1 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1/2 cup walnuts, chopped (or substitute any nut of your choice)
  • 1/2 cup chocolate chips

Cooks Note: additional add ons – raisins, shredded coconut, dried cranberries, butterscotch chips.

Directions:

Preheat oven to 350 and line a 12 cup muffin tin with paper liners or grease the pan with a few pats of butter or cooking spray.

In a bowl, mash the bananas, and add in the flour, oil, sugar, eggs, vanilla, cinnamon, baking soda and salt. Mix so all is combined.

DO NOT OVERWORK the batter – this will keep the muffins light and fluffy.

Then add in the nuts and chocolate chips or any additional add ons, mix well.

Divide the batter evenly into the muffin tin cups.

Bake at 350 degrees for 20-25 minutes until golden brown. Cool in the pan for a few minutes and then serve.

Enjoy every bite!

Until my next post, make every day a celebration!

Stay well,

Diane

Please ask your family and friends to “follow”, “like” and “share” DishingwithDiane.com 

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

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

Chicken or Turkey Cutlet Marsala

Hi Everyone,

Good morning … I recently made Chicken Marsala and posted it to my personal Facebook page and received a lot of requests for the recipe so I decided to share the recipe on my blog as well. I hope you try it and enjoy it.

This recipe can be made with chicken breast cutlets or turkey cutlets and also a variety of mushrooms. Mix and match the mushrooms and make the perfect combination for you.

I usually serve this meal with a baked potato, sweet potato, brown rice or roasted brussels sprouts.

I find if you pound the chicken cutlets ahead of time up until the dredging in flour step (don’t dredge before you are ready for the oil or the flour and cutlet will get gummy and too moist), dinner comes together rather quickly. Enjoy!

Until my next post, make every day a celebration!

Stay well,

Diane

Please ask your family and friends to “follow”, “like” and “share” DishingwithDiane.com 

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

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

Ingredients:

2 packages turkey or chicken cutlets or scallopini (sliced thin)

½ cup all purpose flour (I used Wondra or 00 flour)

ÂĽ cup shallots, minced

2 garlic cloves, minced

1 ½ tsp kosher salt

½ tsp freshly ground pepper

1 tsp thyme

3 tbsp olive oil

2 tbsp unsalted butter

2- (8 oz packages) of white button mushrooms-sliced OR-1 package white button, 1 pkg cremini and 2 portobello caps sliced

1-cup sweet marsala wine

2 cups low sodium chicken stock

3 tbsp sour cream (NOT reduced fat, it will make watery sauce w/reduced fat)

2 tbsp snipped fresh chives or 3 tbsp dried

  • Sprinkle a small amount of water on a large sheet of plastic wrap. Place 2-4 cutlets on top of the plastic and sprinkle again with water (not too much).
  • Cover with another sheet of plastic wrap or waxed paper and pound with a rolling pin or meat pounder until ÂĽ inch thick. Repeat with the remaining cutlets.
  • Mix the flour, thyme, salt and pepper in a shallow pie plate
  • Heat half the oil in a large skillet over medium high heat until almost smoking
  • Working in batches, place the cutlets in the flour mixture and turn to coat on all sides. Shake off the excess flour and add to the skillet
  • Cook 2-3 minutes on each side. Repeat with the remaining oil and cutlets
  • Transfer to a plate or platter and cover loosely with foil until you have prepared all the cutlets
  • Add the cold butter to the skillet and heat until melted and foamy.
  • Add the shallots and garlic and cook for 1-2 minutes
  • Add the mushrooms and cook, stirring often, until almost all of the liquid that the mushrooms give off has evaporated and the mushrooms are a nice golden color about 5 minutes
  • Pour in the marsala, increase the heat to high, and cook stirring, until almost all of the liquid has evaporated
  • Add the chicken stock and simmer on medium high for 3 minutes.
  • Return the cutlets to the skillet and simmer, turning often until the cutlet is warmed through and the sauce has thickened, about 2 minutes (If it is easier for you, do this step-in batches)
  • Transfer the cutlets to a warm serving platter
  • Stir the sour cream and chives into the sauce. Season with salt and pepper and spoon over the cutlets*

*If the sauce is too thin for your liking adding 1 tbsp of cornstarch to thicken it up

WE Are Back Up and Running… Yeah!

Dear Everyone,

GOOD NEWS... We are back!

Oh, how I have missed all of you. For the past few weeks Dishing with Diane has had a few technical difficulties posting my photos to my blog and nothing seemed to work to get me back online and posting.

It was such a frustrating experience not being able to connect to my beloved members and friends, aka extended family.

A million thanks to the trouble shooting technicians at WordPress that worked so diligently to help me resolve the issue. And now, I am more than happy to say that we are back and ready to post once again.

Thank you so much for your patience and I look forward to picking up where I left off.

Make every day a Celebration!

Stay well,

Diane