Category Archives: Recipes

Roses…Sweet and Savory

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Photo Dec 03, 2 09 55 AM SWEET AND SAVORY

Hi Everyone,

Well, I am back from my mini vacation visiting my son in upstate NY. In between going out and about on my visit, I spent my time cooking my son’s favorite foods along with a Thanksgiving dinner.

His refrigerator and freezer are stocked and now I am a happy mom.

He doesn’t have time to cook for himself with his work schedule and I feel better knowing that he is eating a home cooked meal instead of fast food.

While upstate, I had to visit my favorite grocery store, Wegmans. You all know by now that I just love that store. I am waiting for the day that they build one where I live.

Bob calls it Diane’s Disney for good reason. (I even went during snow flurries. Nothing was going to stop me.)

Anyway, we bought the most delicious (& huge) apples in Wegmans. On the way home, Bob asked if I wouldn’t mind making a dessert with them even though I had been cooking all week. So in the car, (I had eight hours to think driving home) I was trying to think of something to make with the apples. The usual apple pie and apple turnovers came to mind and then I thought about apple roses. They look beautiful and can be served warm with vanilla ice cream.

I always have puff pastry in the house and I had the other ingredients as well, so apple roses it is.

I had this recipe for a long time. I copied it from a post in Pinterest and I really don’t remember the original site I was on to tell you.

In addition, I have the perfect apple shaped dishes to serve them on.

I bought the apple dishes in Sur La Table when I went in to shop for a cast iron pan and found the dishes instead, along with an apple platter.

Here is a pic of my apple roses. They are Huge!

I told you the apples were big. Normally, I would serve 2, but with this size I chose to serve only one per plate. (Recipe will be at the end of the post.)

Photo Dec 03, 2 00 41 AM APPLE -CLOSE

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Since I was making a sweet “rose”, I decided I should make a savory rose and complete the meal. I had the perfect entree in mind too.

On our last trip to Boston, Bob and I ate in a great restaurant in the North End of Boston on the Freedom Trail called “Restaurante Limoncello” and I highly recommend it. I loved everything about this restaurant.

I had the best mussels and clams Calabrese style (spicy) appetizer I ever had. No other restaurant ever came close to the taste of that dish.

On the menu, their signature dish was “Rosette Limoncello”,  rosette means rose. Pasta roses? I had to order it and a beautiful plate of pasta shaped like roses in a cream sauce filled with ham and fontina cheese came to the table-  just delicious.

One day while browsing the “Chowhound” website, there was an article by “farmersdaughter” about pasta roses using the renowned Italian cookbook author, Marcella Hazan’s recipe. I finally had my recipe.

All in all they didn’t look too difficult. Much easier than I had imagined, but time consuming. Of course I had to make a little tweak. Her recipe calls for ham and Fontina cheese; I made mine with prosciutto and Asiago cheese. A combination that Bob and I like a little better.

The roses make a beautiful presentation for a primo piatto (first course) for a dinner party or the holidays.

Two or three roses with some basil for a garnish and you are done.

Here is the pic of my Rosette di Pasta (Recipe at the end of the post)

Photo Dec 02, 7 14 00 PM CLOSE UP

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I hope you try either of these recipes and add them to your holiday menu.

Until my next post, make every day a celebration!

Stay well,

Diane

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RECIPES

Apple Roses

Photo Dec 03, 2 00 06 AM APPLE ROSES

serves 6

Ingredients:

2 apples (pink lady, braeburn, or honeycrisp)
Juice of half a lemon
2 tablespoons brown sugar
2 tablespoons unsalted butter, melted
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 sheet puff pastry, thawed
Flour, for dusting
3 tablespoons apricot or strawberry preserves
Powdered sugar, for dusting

Directions:

Preheat the oven to 375°F. Grease a standard muffin tin.

Core the apples and slice in half. Using a very sharp knife or mandolin on the second setting, slice paper thin 1/8-inch slices and immediately sprinkle and toss in lemon juice prevent browning.

Toss in the butter, sugar, cinnamon, and nutmeg.

Microwave the slices for 45 seconds, or until soft and pliable enough to mold.

Place the puff pastry on a lightly floured work surface. Roll out into a 9 by 12-inch rectangle. Cut six 2-inch wide strips of dough.

In a small bowl, combine the preserves with 2 tablespoons of water. Microwave for 30 seconds if it was refrigerated. Spread evenly over each strip of dough.

Arrange about 10 apple slices lengthwise in a straight line, overlapping slightly, on a strip of dough.

Fold up the bottom part of the dough and begin tightly rolling the dough to form the rose shape. Press the edge to seal. Repeat for all the pies and place in the muffin tin.

Make ahead: at this point the unbaked assembled roses can be covered and stored in the fridge for up to 1 day before baking as directed.

Bake for 40 minutes, or until golden and cooked through. Sprinkle with powdered sugar, if desired.

Pastries are best served the day they are baked but can be stored in an airtight container and rewarmed in a 300°F oven for 5 to 10 minutes, or until warmed through and flaky again.

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Pasta Roses

Photo Dec 02, 7 14 00 PM ROSES 2

Recipe for Roselline di Pasta alla Romagnola (Pasta Roses with Ham and Fontina) from the Chowhound article…

Serves 6

Ingredients:

about 1 pound fresh pasta sheets, cut about 4″ wide and 10″ long
salt
4 T unsalted butter
1 cup heavy cream
1 T tomato paste
1/8 tsp grated nutmeg
1 1/2 lbs boiled, unsmoked ham, sliced very thin
1 pound fontina, shredded
about 3 T grated parmigiano-reggiano

Cook the pasta strips 2 or 3 at a time in boiling salted water for a few seconds, then remove from the water with a spider and shock in ice water. Rinse each pasta strip well in cold water and rub together to remove as much starch as possible—as Marcella says, “as if you are doing a fine laundry.” Lay the strips out on the counter on a towel and repeat with the remaining strips.

Preheat the oven to 450. Put butter and cream in a small saucepan and heat to medium and reduce the cream a bit, about 5 minutes. Add the tomato paste and the nutmeg and whisk lightly to dissolve the tomato paste, continuing to cook to thicken the sauce to about buttermilk consistency, about another 5 minutes. Spread a thin layer of the sauce into the bottom of a 9×13 pan.

On each pasta strip, place a single layer of sliced ham and then cover with a layer of cheese. My ham slices were exactly 4″ wide so no trimming was necessary, but the ham should fit the slice without overlapping it on the sides. Roll up the pasta like a jelly roll and place seam-side down on the towel while you do the other rolls. After you have done all the rolls, cut them in half so they are about 2″ thick. Then with a paring knife on one side of each ring, make an “X” about 1/2″ deep. This will help the roses “bloom.” (Mine didn’t bloom as much as I wanted, but they still looked very pretty.)

Put the roses in the baking dish with the cross cuts face up and distribute the remaining sauce over them with a pastry brush. Press down a bit on the roses to help them open slightly. Sprinkle with the parmigiano-reggiano and bake for about 15 minutes, until a light crust forms on top. Let them sit for about 5 minutes before serving. (Everything but the baking can be done in advance, just make sure that if you make it ahead and refrigerate it that it’s at room temperature before you put it in the oven.)

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Give these recipes a try and let me know what you think.

Photo Dec 03, 2 09 55 AM SWEET AND SAVORY

Thank you for visiting my blog.

If you enjoy the posts, please spread the word and ask your family and friends to subscribe to DishingwithDiane.com 

Once you subscribe, you’ll never miss a post…

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

 

 

 

 

 

Turkey & Three Bean “Halloween” Chili and Sour Cream Cornbread

 

Photo Oct 31, 7 21 44 PM (1) HALLOWEEN CHILI

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Hi everyone,

I wanted to post the recipe for my traditional Halloween meal.

Turkey and Three Bean Chili with Sour Cream Cornbread

 I use ground turkey for my chili but you can easily substitute ground beef. 

Remember to taste your food for seasonings as you go along and build your flavors…

Enjoy and Happy Halloween!

 

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Turkey and Three Bean Chili

Ingredients:

1- 2 tbsp. olive olive

1 large onion- diced (1 cup)

4 garlic cloves – minced

2 bell peppers- diced (I use one green and one red just for color)

3 carrots- diced in coins

2 (1 lb.) pkgs. of ground turkey OR ground beef

2 tsp. ground cumin

2 tsp. chili powder

2 tsp. cayenne

2 tsp. garlic powder

1/2 tsp. oregano

salt & fresh ground pepper to taste

1 capful of hot sauce (Frank’s red hot or Revenge)

4 tsp. of green chiles (fire roasted in a can found in the Mexican food aisle- I use the entire 4 oz. can of MILD because I find if I don’t use them all at once, I just end up throwing them out.

2 cups of water

1 ( 28 oz.) can of crushed tomatoes

1 (15.5 oz) can black beans, drained and rinsed

1 (15.5 oz) can kidney beans, drained and rinsed

1 (15.5 oz) can pink beans (or pinto beans), drained and rinsed

½ cup green scallions plus additional for garnish

1 bag of shredded cheese (cheddar, jalapeno or Mexican blend) for garnish

Sour cream for garnish

Optional–Chipolte peppers in adobo sauce (also in a can in the Mexican food aisle). These are very spicy so be careful…I usually use 1 or 2 chopped up because I like heat in my chili. You can freeze the rest for another meal.

Optional – for some added spice, I use a squirt of sriracha sauce ( You can tell I like spicy)

Directions:

Heat the oil in a large pot or Dutch oven over moderate heat.

Add the onion, garlic, bell pepper and carrots, cover and cook, stirring occasionally until the vegetables are soft, about 10 minutes.

In the meantime, combine your spices, cumin, cayenne, chili powder, garlic powder, oregano, salt and pepper.

After the vegetables are soft, ADD the spice mixture and stir well to incorporate the spices and vegetables. Cook for 1 minute.

Add the ground turkey or beef, raise the heat to high and cook, breaking up the meat with a spoon into bite size pieces, until the meat is no longer pink.

Reduce the heat to medium-high and stir in the tomatoes, water, green chiles, hot sauce and scallions.

Add the chopped chipolte chiles in adobo sauce and sriracha, if using.

Cook partially covered, stirring from time to time for 30 minutes.

Remember, taste for seasonings!

Stir in the beans and continue cooking , partially covered, 20 minutes longer, stirring occasionally.

Season to taste with salt and fresh ground pepper before serving.

Garnish with shredded Hot Jalapeno, cheddar or Mexican cheese, dollop of sour cream and additional scallions.

Serve with Sour Cream Cornbread (recipe to follow)

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Photo Oct 31, 8 20 09 PM SOUR CREAM CORN BREAD

Sour Cream Cornbread

(To get the top crusty -I used a lot of butter on top of the cornbread before baking but that is not really part of the recipe- just a personal preference- Follow the recipe as written and your corn bread will be lighter in color.)

You will need an 8 X 8 square pan

(I prefer a glass pan, I think it cooks evenly in glass)

Preheat oven to 425 degrees

Ingredients:

1 cup all purpose flour

3/4 cup yellow cornmeal

1/4 cup sugar

2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt 

1 cup full fat sour cream

1/4 cup whole milk

1 egg (beaten)

2 TBSP. melted butter

Additional butter and raw honey for garnish

Directions:

In a bowl mix all your dry ingredients – flour, cornmeal, sugar, baking powder, baking soda and salt. Stir to combine.

In a separate bowl mix all your wet ingredients – sour cream, milk, beaten egg and melted butter. Whisk until well combined

Add the dry ingredients to the wet ingredients and mix well. (Batter will be very sticky)

Pour the batter into a greased, 8 X 8 square pan. Bake at 425 degrees for 20 minutes or until a pick inserted in the center comes out clean

Cut into squares. Best served warm with extra butter or raw honey.

Enjoy!

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Have a very Happy and Safe Halloween!

Until my next post, make every day a celebration!

Stay well,

Diane

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Thank you for visiting my blog.

If you enjoy the posts, please spread the word and ask your family and friends to subscribe to DishingwithDiane.com 

Once you subscribe, you’ll never miss a post…

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

 

Coquille St. Jacques- with a twist

Photo Oct 24, 12 02 52 AM COQUILLE 1

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Hi everyone,

Here is another recipe that I would like to share with you. A flashback for me.

Back in the day when my sister Linda got married, I was 11 yrs old and missed her terribly once she moved out. Her new home wasn’t that far away from my parents house and on certain days she would pick me up to have a “sister day”, which was shopping and lunch. Just the two of us hanging out and having a lot of fun.

Linda would always find nice restaurants to go to- no fast food for us. One day we went to a French restaurant and I decided to order something I had never tried and it was “Coquille St. Jacques”. I liked all the ingredients individually and together they must be terrific. The dish was scallops and mushrooms in a cream sauce with a crispy topping.

I remember it coming to the table and I was so excited. One bite and I was hooked. I loved it. It soon became one of my favorite entrees.

When my sister Linda suddenly passed away at the age of 25 yrs old, I could never order this dish again because it always reminded me of Linda and how my life would never be the same without her.

Recently, I read an article about updated time honored recipes and there was Coquille St. Jacques on the list. This version adds shrimp to the basic recipe and I decided to give it a try (with a few twists of my own) in Memory of Linda.

It was fantastic. Bob loved it and it brought me back 48 yrs to my “sister days”. I want to share this with you now.

Give it a try. The recipe is very easy and takes about 30 minutes to prepare.

Until my next post, make every day a celebration!

Stay well,

Diane

Thank you for visiting my blog.

If you enjoy the posts, please spread the word and ask your family and friends to subscribe to DishingwithDiane.com 

Once you subscribe, you’ll never miss a post…

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

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Coquille St. Jacques

Author: Adapted from Coup de Pouce

Serves: 4 portions

INGREDIENTS:

  • 2 cups small scallops
  • 2 cups small shrimps shelled and deveined
  • 12 oz. (375 g) mushrooms, sliced
  • 1 cup white wine
  • 1 small onion, chopped –  I used a shallot*
  • 1 tbsp. parsley, chopped
  • 2 tbsp. lemon juice
  • ¼ cup + 1 tbsp. butter
  • 6 tbsp. all-purpose flour
  • 1 cup half and half cream (or 10%)
  • ⅓ cup Gruyere cheese, grated
  • 1 cup fresh breadcrumbs or panko
  • 1/8 tsp cayenne *

Cooks Notes:

*I used a shallot instead of an onion

*I added 1/8 tsp. cayenne for a little kick

*I used heavy cream instead of half an half

Possible variation – add mushroom risotto

INSTRUCTIONS:

  1. In a large pan, combine scallops, shrimps, mushrooms, wine, onion, parsley, lemon juice and a pinch of salt
  2. Bring to a boil and simmer for 5 minutes (don’t overcook)
  3. Transfer to a strainer set over a pot to reserve 1 cup of the cooking liquid
  4. In the pan, melt ¼ cup of butter and add flour, mix well
  5. Pour in the reserved liquid and the cream in one shot and cook, whisking for about 3 minutes or until boiling and thick
  6. Remove from the heat and add cheese, stirring until melted
  7. Add seafood mixture and mix well
  8. Transfer in 4 shells
  9. In a bowl that can go in the microwave, melt 1tbs. of butter and then add the breadcrumbs, mix well
  10. Sprinkle breadcrumbs over shells
  11. Cook under the broiler for about 2-3 minutes or until golden and bubbling (watch this carefully- it could burn very quickly).

 

Lemon Ricotta Cake with Amarena Cherries

Photo Oct 14, 5 20 38 PM LEMON RICOTTA CAKE WITH AMARENA

(Click PHOTO to enlarge and then back arrow to return to original size).

Hi everyone,

Well, here is another recipe to share, Lemon Ricotta Cake.

Recently, Bob and I went to Eataly, NYC to shop and we fit in some time for pistachio gelato too (my favorite flavor).

For those of you who are not familiar with Eataly, it is a 50,000 square foot Italian Market in NYC that has just about everything you could possibly imagine. Fresh pasta, fresh bread, butcher shop, cafes, sit down restaurants and a cooking school. The list goes on and on. It is owned by celebrity chefs Mario Batali and Lidia Bastianich.

While I was there I spotted a jar of Amarena cherries which are basically the Italian version of a maraschino cherry. I don’t really know how to describe them. They are small but very sweet and intense and come in a sweet syrup that you can put in a cocktail or club soda.

When I was a child my grandmother would serve these cherries over ice cream or she would make the most heavenly cookies with them. The cookies were a combination of the cherries mixed with cocoa powder covered in a sugar glaze. (Unfortunately, I don’t have the recipe for the cookies).

The cherries come in a beautiful blue and white jar ceramic jar. As soon as I saw the jar, I had a memory of grandma and I just had to buy them.

Photo Oct 15, 3 11 47 AM AMARENA CHERRIES

When I got home, I tried to find an Amarena cookie recipe like grandmas, but I wasn’t lucky enough to find one. 

However, I did come across this recipe for Lemon Ricotta Cake from one of my favorite Italian chefs, Deborah Mele, of Italian Food Forever and thought this lemon ricotta cake would be perfect to go along with the cherries.

You know that I am not the baker, but this recipe was no fuss and easy to put together and it was lemon, another favorite flavor of mine. So I started to bake. 

Bob and I loved the cake and the cherries were just perfect. I put the photo on DishingwithDiane instagram and immediately received requests for the recipe, so here it is.

It doesn’t have to be topped with Amarena cherries, whipped cream or strawberries; even plain, the cake is delicious.

Try it and enjoy. 

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LEMON RICOTTA CAKE

A simple lemon flavored cake that includes ricotta cheese, keeping the cake ver moist.

ingredients:

  • 3/4 Cup Softened Butter
  • 3/4 Cup Granulated Sugar
  • Zest From 3 Large Lemons
  • 1 Teaspoon Lemon Extract
  • 3 Large Eggs, Separated
  • 1 Cup Full Fat Ricotta Cheese
  • 1/2 Cup Plus 2 Tablespoons All-purpose Flour
  • 2 Teaspoons Baking Powder
  • Dash of Salt

To Serve:

  • Fresh Strawberries or in this case, Amarena cherries

directions:

  1. Preheat oven to 325 degrees F.
  2. Lightly grease and flour a 7 or 8 inch spring-form pan.
  3. Beat the butter and sugar with a hand mixer until light and fluffy.
  4. Add the lemon zest, extract, egg yolks and ricotta cheese and beat until smooth.
  5. Mix together the flour, baking powder and salt, and beat into the butter mixture just until combined.
  6. Wash your beaters well, and then beat the egg whites in a separate bowl until stiff.
  7. Gently fold the egg whites into the batter then spoon the batter into your prepared tin.
  8. Bake for about 45 minutes, or until a cake tester stuck into the center comes out clean.
  9. Allow to cool to room temperature before serving.

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Until my next post, make every day a celebration!

Stay well,

Diane

Thank you for visiting my blog.

If you enjoy the posts, please spread the word and ask your family and friends to subscribe to DishingwithDiane.com 

Once you subscribe, you’ll never miss a post…

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

Sweet Potato Gnocchi with Brown Butter and Sage

Photo Oct 09, 8 02 56 PM sweet potato gnocchi

(Click PHOTO to enlarge and then back arrow to return to original size).

Hi Everyone, 

Here is another recipe that was requested from DishingwithDiane’s Instagram page.

Welcome to Fall!

My husband LOVES gnocchi and he loves anything that is made with sweet potatoes. He will always be the one to order the sweet potato fries or the sweet potato pie.

When I found this recipe on Epicurious for sweet potato gnocchi, I knew it would be a match made in heaven for Bob to have two of his favorites combined together.

The recipe called for a brown butter sage sauce and I just added some toasted walnuts (toasted pecans would be good also). 

The end result was a delicious Autumn meal even though it has been 80 degrees here on the Northeast (which I personally LOVE).

Give the recipe a try and let me know what you think.

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Sweet Potato Gnocchi with Brown Butter and Sage

Epicurious recipe…

Makes 10 to 12 servings

Ingredients:

  • (2) 1-pound red-skinned sweet potatoes (yams), rinsed, patted dry, pierced all over with fork
  • (1) 12-ounce container fresh ricotta cheese, drained in sieve 2 hours
  • 1 cup finely grated Parmesan cheese (about 3 ounces)
  • 2 tablespoons (packed) golden brown sugar
  • 2 teaspoons plus 2 tablespoons salt
  • 1/2 teaspoon freshly ground nutmeg
  • 2- 3/4 cups (about) all-purpose flour
  • 1 cup (2 sticks) unsalted butter
  • 6 tablespoons chopped fresh sage plus whole leaves for garnish

Cooks note: I added toasted walnuts.

Preparation:

  1. Line large baking sheet with parchment paper.
  2. Place sweet potatoes on plate; microwave on high until tender, about 5 minutes per side. Cut in half and cool. Scrape sweet potato flesh into medium bowl and mash; transfer 3 cups to large bowl. Add ricotta cheese; blend well. Add Parmesan cheese, brown sugar, 2 teaspoons salt, and nutmeg; mash to blend. Mix in flour, about 1/2 cup at a time, until soft dough forms.
  3. Turn dough out onto floured surface; divide into 6 equal pieces. Rolling between palms and floured work surface, form each piece into 20-inch-long rope (about 1 inch in diameter), sprinkling with flour as needed if sticky. Cut each rope into 20 pieces. Roll each piece over tines of fork to indent. Transfer to baking sheet.
  4. Bring large pot of water to boil; add 2 tablespoons salt and return to boil. Working in batches, boil gnocchi until tender, 5 to 6 minutes. Transfer gnocchi to clean rimmed baking sheet. Cool completely. (Can be made 4 hours ahead. Let stand at room temperature.)
  5. Preheat oven to 300°F. Melt butter in heavy large saucepan over medium-high heat. Cook until butter solids are brown and have toasty aroma, swirling pan occasionally, about 5 minutes.  (I added the walnuts at this point and let them cook for the 5 minutes).
  6. Add chopped sage (mixture will bubble up). Turn off heat. Season sage butter generously with salt and pepper.
  7. Transfer half of sage butter to large skillet set over medium-high heat. Add half of gnocchi. Sauté until gnocchi are heated through, about 6 minutes. Empty skillet onto rimmed baking sheet; place in oven to keep warm. Repeat with remaining sage butter and gnocchi.
  8. Divide gnocchi and sauce among shallow bowls. Garnish with sage leaves.

Until my next post, make every day a celebration!

Stay well,

Diane

Thank you for visiting my blog.

If you enjoy the posts, please spread the word and ask your family and friends to subscribe to DishingwithDiane.com 

Once you subscribe, you’ll never miss a post…

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

Pork Chops with Vinegar Peppers & Potatoes

 

Photo Sep 27, 8 39 18 PM PORK CHOPS VINEGAR PEPPERS - Copy

(Click PHOTO to enlarge and then back arrow to return to original size).

Hi Everyone, 

Here is another recipe that was requested from DishingwithDiane’s Instagram page.

When I was a child, my mother would make this dish for the family and I absolutely loved it. I think I was the only 10 year old that loved vinegar.

This dish is fantastic, but I haven’t made it in all the years I’ve been married. Bob is NOT a fan of vinegar. I would occasionally order it in a restaurant, but it never lived up to my mother’s version.

I recently found an article in The Daily Record featuring Chef Peter Bocchieri. He posted his recipe for the pork chops with vinegar peppers. The recipe looked simple enough and it brought back memories of my Mom, so I decided to give it a try. It was delicious, Mom would have loved it. 

Give the recipe a try and let me know what you think.

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Pork Chops with Vinegar Peppers and Potatoes

by Peter Bocchieri @ thedailyrecord.com

 Ingredients: 

  • 3-4 pork loin chops, center cut, bone in
  • 1/2 cup all-purpose flour
  • 1/4 cup olive oil
  • 3 cloves garlic, sliced
  • 2 cups of Pastene Pepperoncini Peppers In Vinegar 
  • 1/2 cup of vinegar from the jar of peppers
  • 3 fresh basil leaves
  • 2 medium potatoes, peeled and sliced thin ( I used 4 potatoes)
  • salt & pepper to taste

Chefs Note– the brand of peppers listed above is Peter’s favorite brand. You can use any jarred peppers you like or use your own homemade pickled peppers.

Directions:

In a medium frying pan, fry the potatoes in half the oil till golden brown and tender. In a separate large frying pan, heat the remainder of the oil.

Salt and pepper your pork chops and dredge the pork chops in the flour, shaking off any excess flour.

When the oil is hot, with the heat high, brown the pork chops about 3 minutes each side.

Add the garlic and shake the pan to incorporate with the pork chops. Cook about 1 minute.

Add the peppers, reserving the vinegar they came in. Turn and cook the peppers with the pork chops for two minutes. Add the fresh basil and the reserved vinegar from the peppers.  When the pork chops are done, do not overcook, remove them from the pan and place on a platter and keep warm.

Add the cooked potatoes to the vinegar pepper mixture and toss to mix well.

Cover the pork chops with the potatoes and vinegar peppers and serve immediately.

Until my next post, make every day a celebration!

Stay well,

Diane

Thank you for visiting my blog.

If you enjoy the posts, please spread the word and ask your family and friends to subscribe to DishingwithDiane.com 

Once you subscribe, you’ll never miss a post…

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

Spinach Lasagna Roll Ups

 

Photo Sep 11, 1 51 06 PM SPINACH ROLLS

(Click PHOTO to enlarge and then back arrow to return to original size).

Hi Everyone, 

Here is another recipe that has been requested from DishingwithDiane’s Instagram page.

Spinach Lasagna Roll Ups

Very easy to prepare. 

In the photo above, I sliced the roll ups in half and paired it with grilled chicken sausage that was made with spinach and garlic and served this for lunch. A side salad can be added.

For lunch or a buffet table,  I slice the roll up in half. I think it makes a nicer presentation to see the filling.

For dinner, I serve the entire roll up which is one lasagna noodle and an additional vegetable or protein.

Give the recipe a try and let me know what you think.

Until my next post, make every day a celebration!

Stay well,

Diane

Thank you for visiting my blog.

If you enjoy the posts, please spread the word and ask your family and friends to subscribe to DishingwithDiane.com 

Once you subscribe, you’ll never miss a post…

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

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Spinach Lasagna Roll-Ups 

(recipe from: taste of home website)

Ingredients:

  • 12 uncooked lasagna noodles
  • 2 large eggs, lightly beaten
  • 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
  • 2-1/2 cups whole-milk ricotta cheese
  • 2-1/2 cups shredded part-skim mozzarella cheese (I used whole milk mozzarella)
  • 1/2 cup grated Parmesan cheese
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon ground nutmeg
  • 1 jar (24 ounces) meatless pasta sauce OR HOMEMADE SAUCE. (I used my own marinara sauce).

Directions:

  • Preheat oven to 375°. Cook and drain noodles according to package directions. Meanwhile, mix eggs, spinach, cheeses and seasonings.
  • Pour 1 cup pasta sauce into an ungreased 13×9-in. baking dish. Spread 1/3 cup cheese mixture over each noodle; roll up and place over sauce, seam side down. Top with remaining sauce. Bake, covered, 20 minutes. Uncover; bake until heated through, 5-10 minutes. Yield: 6 servings.

I topped the roll ups with grated cheese.

 

 

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