Author Archives: aries041158

Re-post Mickey Mouse Birthday…..

Photo Nov 17, 11 44 01 PM CREME BRULEE

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Hi Everyone, 

Hard to believe that a year has passed since I posted the Mickey Mouse 90th Birthday tribute. He is rapidly aging…….

I just wanted to repost my Mickey celebration in case anyone is interested in making some Mickey Mouse treats this year to celebrate Mickey’s 91st Birthday…..

I have to get back to writing my Thanksgiving menu. See you soon.

OPEN the link below…

https://dishingwithdiane.com/2018/11/18/happy-90th-birthday-mickey-mouse/

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!

611125E5-0675-4BD1-A842-A7618B1DAA3B-990x556 mickey mouse 2 - BYE

Spinach Croquettes…

Photo Nov 07, 7 42 25 PM SPINACH CROQUETTES WITH SPINACH RAVIOLI

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Hi Everyone, 

I hope all is well and everyone is adjusting to the end of Daylight savings time and darkness at 5pm. I am personally not a fan. Add that to the cold weather and I am ready to stay in my home until the Spring. 

When the weather gets cold, all I want to do is make comfort meals, but there are just so many soups and stews you can make. I pulled an old recipe from my files that was one of my favorites when I was growing up and I have fond memories of making these spinach croquettes with my mother. I think it was her take on mini-meatloaf.

When I was younger I hated to eat sauteed greens, spinach, broccoli rabe, escarole, you name it. My mother would slowly incorporate these vegetables in other foods to make it more appetizing for me and this is one of those recipes.

You can use any ground meat of your choice although I have never made it with ground chicken. I usually make them with either ground beef or turkey. Lamb might be interesting. The ground meat is mixed with spinach, onions, and seasonings and either stuffed with a mozzarella cube or mixed with shredded mozzarella, breaded and broiled.

A winning combination.

I usually prepare this dish with spinach ravioli and a small salad, either a mixed green salad or a tomato salad with a basic oil & vinegar vinaigrette.

(In the photo, I have a slice of olive bread from the famous Madonia Bakery on Arthur Avenue in the Bronx, NY. If you ever have the opportunity to visit Arthur Avenue- please don’t leave without buying the bread- beyond fabulous).

I hope you review the recipe and give it a try. Let me know if you do and send a photo.

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!

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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 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

¼ cup milk

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)

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For the Breading:

2 tbsp olive oil

3 eggs lightly beaten

Cornflake or panko breadcrumbs

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Directions

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

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

Make ¼ 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 toss meat mixture with 2 cups of shredded mozzarella before forming croquettes.

In a breading tray mix 3 slightly beaten eggs with ¼ cup milk (add additional salt and pepper if desired), 2nd breading tray, mix cornflake or panko crumbs (and 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).

 

 

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

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!