Category Archives: Vegetables

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.

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Favorite Summer Sandwich

 

Photo Jul 27, 2 07 28 PM CAPRESE SANDWICH

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Hi Everyone,

I hope you are well.

The other day in the 100 degree heat, it was too hot to cook so I made a classic Italian sandwich for lunch that my mother made for us all the time during the hot summer months. I posted it on my personal Facebook page and received so many comments that it brought back childhood memories for so many.

I wanted to share this recipe so you too, can enjoy this sandwich and possibly have it bring back some memories or just need an easy no cook option- best part, very few ingredients.

My mother would make her own bread and grow her own vegetables for this sandwich. She was the best!

This year I wasn’t allowed (doctors orders) to have a garden and it was too hot to bake bread so all ingredients came from Whole Foods.

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Heirloom Tomatoes with Fresh Mozzarella on Grilled Ciabatta Bread

Ingredients:

ciabatta bread – (the best is when it is grilled lightly)

2-3 Heirloom tomatoes (I try and mix the colors)

slice of mozzarella cheese

dash of good Italian oregano

fresh basil leaf (optional)

Choice of either : extra virgin olive oil for the bread or pesto.

  • I prefer pesto for this sandwich and I always keep small bags of homemade pesto in the freezer. You can buy pesto in a jar and keep it in your refrigerator if you don’t make your own.
  • Whenever I find gorgeous basil leaves I make pesto, so I have it for sandwiches, pasta and breads. Recipe at the end of the post.

Directions:

The directions for this sandwich are beyond simple. Grill the bread, spread the pesto on the bread slices and a little on the mozzarella slice, layer the tomatoes, dash of oregano, basil leaf and you are done- Enjoy!

___________________________________________________________________________________

Pesto Recipe

Using a food processor is the best way to make pesto unless you have a mortar and pestle and a lot of time.

Ingredients:

  • 2 cups fresh basil leaves
  • 2 cloves of peeled garlic (you can add more if you prefer a strong garlic taste)
  • 1/3 cup pine nuts (can be substituted with walnuts or almonds if you prefer)
  • 1/2 cup grated cheese (I use locatelli)
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1/2 cup olive oil

Directions:

  • Remove the basil leaves from the stem, and wash and dry the basil. 

Cooks Note: Since my transplant I follow doctors orders to wash all produce in a bowl of cold water with 1 tbsp of baking soda and let it soak for 10 minutes, then rinse with cold water and dry. This has been know to take off the most pesticides).

  • Add the basil to the food processor bowl along with 2 peeled garlic cloves, pine nuts, cheese, salt & pepper and give it a few pulses.
  • While the food processor is running, stream the olive oil into the basil mixture.
  • I usually taste for seasoning and if all is to your liking your pesto is ready.

Cooks Note: If you are not using the pesto immediately, you can store the pesto in a bowl with plastic wrap in the refrigerator but make sure the plastic touches the pesto to prevent it from turning brown. Also, you can add pesto to plastic freezer bags, squeeze the air out and store in the freezer 

Pesto will last 1 week stored in the refrigerator and 3-4 months stored in the freezer.

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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 emailsI Love hearing from you. 

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

Rack of Lamb with Dijon Bread Crumbs

Photo Dec 03, 7 33 11 PM RACK OF LAMB

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Hi Everyone, 

I hope all is well and your holiday plans are coming together. I still can’t believe that it is December and Christmas is right around the corner.

Last night, I posted on my private Facebook page a photo of my dinner that consisted of rack of lamb, glazed carrots and creamed spinach and I was shocked to receive over 392 comments.

So many people want to make this meal for their holiday celebration that I decided to post all the recipes on the blog as a guide. I made the lamb and carrots from scratch but I have to say, I cheated because of time and used Boursin cheese to help me make the creamed spinach.

Enjoy and Happy Holidays!

Until my next post, make every day a celebration!

Stay well,

Diane

I used the rack of lamb recipe from one of my recent cookbook purchases. 

The recipe in the book is slightly different from the Williams Sonoma website recipe printed below. I listed all the differences in the “Cooks Notes” below.

Williams Sonoma- Steak and Chop.

Photo Dec 04, 11 56 54 AM cookbook

Roast Rack of Lamb with Dijon Bread Crumbs 

Rack of lamb is elegant yet easy to prepare, making it a perfect dish to prepare for a special dinner party. Ask your butcher to French the bones—that is, scrape off any meat and fat from the top 1 1/2 inches (4 cm) of each bone—for the prettiest presentation, then carve the racks into chops at the table in front of your guests.

Ingredients:

  • 2 racks of lamb, each 1 1/2 to 2 lb. (750 g to 1 kg), Frenched
  • Kosher salt and freshly ground pepper
  • 1/4 cup (2 fl. oz./60 ml) Dijon mustard
  • 3 cups (6 oz./180 g) fresh bread crumbs
  • 2 garlic cloves, minced
  • 2 Tbs. finely chopped fresh rosemary
  • 1 large bunch radishes, trimmed and halved lengthwise
  • 2 Tbs. finely chopped fresh chives

Directions:

Season the racks of lamb generously with salt and pepper. Spread the mustard evenly over the meaty sides of the racks. Let stand at room temperature for 30 minutes.

Preheat an oven to 375°F (190°C).

In a bowl, stir together the bread crumbs, garlic and rosemary. Using your hands, press the bread crumb mixture into the mustard, covering the meat in an even layer and pressing the crumbs firmly so that they adhere. Place the racks of lamb, with the bread crumbs facing up, on a rack in a roasting pan. Scatter the radishes in the pan, around and underneath the racks of lamb. Roast until the crust is well browned and an instant-read thermometer inserted into the thickest part of the meat, away from the bone, registers 130°F (54°C) for medium-rare, about 25 minutes, or until done to your liking.


Transfer the racks of lamb to a carving board, cover loosely with aluminum foil and let rest for 10 minutes. Sprinkle the chives on top of the lamb, then carve the racks into double chops and serve immediately with the radishes alongside. Serves 8.

Cooks Note: I seared the racks first in a frying pan with olive oil to brown on all sides and set aside to cool before adding the mustard.

Cooks Note: I added a little olive oil and 2 tsp. of garlic powder to the bread crumb mixture.

Williams Sonoma Test Kitchen

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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
     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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Creamy Boursin Spinach Recipe

Total:15 mins

Prep:5 mins

Cook:10 mins

Yield:4 Servings

Boursin cheese makes a quick and easy sauce for fresh spinach. Make this dish for a weekend meal or special holiday dinner, and garnish with a little freshly grated Parmesan cheese.

Ingredients

  • 10 to 12 ounces baby spinach(rinsed)
  • 2 tablespoons butter
  • 1/2 cup red onion (finely chopped)
  • 1 container (4.4 ounces) light Boursin cheese with garlic and herbs
  • 1 tablespoon grated nutmeg
  • Dash freshly ground black pepper
  • Garnish: shredded Parmesan cheese

Directions

  1. In a large saucepan, sauté the onion in butter over medium heat. When onion is softened, add the rinsed spinach. Cook, stirring until spinach has wilted.
  2. Stir in the Boursin cheese, nutmeg, and pepper until cheese is melted.
  3. Serve garnished with a little shredded Parmesan.

 

Baked Squash Mac & Cheese…

Photo Oct 06, 5 08 36 PM BAKED SQUASH MAC AND CHEESE

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Hi Everyone,

Well, I hope your Fall is off to a good start. For me, I am slowly adjusting to the season and the cooler weather.

I can’t say that I am at the pumpkin latte, apple cider donuts and big sweater level yet, but I am working on it. 

The cooler weather and the month of October always brings my mind to comfort foods. Soups, stews and mac & cheese. Mac & cheese being my favorite. 

I am always on a quest for new recipes and then I tweak them to my liking. The other day while searching for fall recipes, I found a great recipe that caught my eye on the website HalfBakedHarvest.com.

It is “Baked Squash Mac & Cheese”. Two things I like rolled into one entree- not bad.

The mac & cheese is served in a mini squash (or pumpkin) for a great presentation and can either be a lovely weeknight meal or a seasonal lunch for company, served with a salad.

I bought all the ingredients, tried the recipe, loved it and wanted to share it with all of you. So here we go…

A slideshow preparing this recipe will be posted after the written recipe.

I had one big problem, everywhere I went I couldn’t find really small squash and I didn’t want to use a small pumpkin so the squash I bought would be considered a medium size. 

I still think that this would look cuter with small individual squash, but the taste was great.

Ingredients…

Photo Oct 06, 2 35 14 PM INGREDIENTS ONE

Baked Squash Mac & Cheese

courtesy of HalfBakedHarvest.com

Photo Oct 06, 5 07 14 PM BAKED SQUASH CLOSE

INGREDIENTS

  • 4-6 small acorn squash or pie pumpkins
  • 2 tablespoons olive oil
  • kosher salt + pepper
  • 4 slices thin prosciutto
  • 4 slices sourdough bread pulsed into fine crumbs
  • 1 tablespoon chopped fresh sage
  • 6 tablespoons butter
  • 1 small sweet onion thinly sliced
  • 1/4 cup all-purpose flour
  • 1-pound short cut pasta
  • 3 cups whole milk
  • 1 1/2 cups shredded white cheddar cheese
  • 1 1/2 cups shredded Gruyere cheese
  • 1 1/2 cups shredded provolone cheese
  • 2 teaspoons Dijon mustard
  • 1/2 teaspoon cayenne pepper more or less to taste

COOKS NOTE:  I added shallots to my onions…

INSTRUCTIONS

  1. Preheat the oven to 400 degrees F.
  2. Remove the tops of the squash and scoop out the seeds. Rub the insides of the pumpkins with olive oil, salt and pepper. Place on a baking sheet. Lay the prosciutto flat on the baking sheet next to the squashes. Transfer to the oven and bake for 10 minutes or until the prosciutto is crisp. Remove the prosciutto from the pan and continue baking the squash another 10-20 minutes or just until tender to touch but not falling in.
  3. Add the crisp prosciutto and bread to a food processor and pulse until fine crumbs form. Melt 2 tablespoon butter in a large pot over medium heat. Add the crumbs and cook until lightly toasted, about 5 minutes. Stir in the sage and cook another 30 seconds. Spoon the crumbs out onto a plate. Set aside.
  4. Bring a large pot of salted water to a boil over high heat. Boil the pasta until al dente according to package directions. Drain.
  5. Melt the remaining 4 tablespoons butter in the same pot used for the crumbs. Add the onions and cook until caramelized, about 10 minutes. Whisk in the flour. Reduce the heat to medium-low and let cook/bubble for 1 minute, stirring once or twice to avoid burning. Gradually whisk in the milk, whisking until combined. Raise the heat up to medium-high. Bring the mixture to a boil, whisking frequently until the sauce has thickened, about 2-3 minutes. Remove from the heat and stir in all of the cheese, mustard, cayenne, salt, and pepper. Stir until the cheese is fully melted (if needed, return the pot to the heat to fully melt the cheese). Stir in the pasta. Spoon the mac and cheese into the roasted squash bowls, you may have leftover mac and cheese depending on the size of your squash. Sprinkle on the bread crumbs over and transfer to the oven. Bake for 15-20 minutes or until the crumbs are golden brown and the sauce is bubbling. Remove from the oven…dig in!!

STEP BY STEP SLIDESHOW…

 

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Enjoy the recipe and let me know what you think.

Stay well, 

Diane

Ask your family and friends to 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.

 

Goodbye Summer 2018

Photo Sep 21, 9 04 13 PM (1) INTRO WITH HEADING

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Hi everyone,

Well the sunsets are earlier and the realization that summer is coming to an end is haunting me.

I like the spring, love the summer, can tolerate the fall and despise the winter. The thought of snow, cold and shoveling is making me sad already.

I don’t go by Labor Day as my guide to the last day of summer. No, I hold on to the bitter end and wait until the first day of Autumn shows up on the calendar.

This year, it’s Saturday, September 22, 2018. 

Although, a few weeks ago in the Northeast it was still in the high 80’s and humid and as if someone flipped a switch, it became cool, breezy, raining and 57 degrees with a high of 68 degrees after Labor Day.

I didn’t know what my Goodbye to Summer Tablescape would be and then one day while shopping in Pier 1, the best idea was right in front of me – Watermelons!

Many of you might remember my obsession with the vintage red truck cookie jar at Christmas.

Photo Dec 17, 11 55 26 AM CENTERPIECE 2

Well, Pier 1 has a vintage red truck cookie jar filled with watermelons and a tray to match. That is all it took to get me started.

Watermelon happens to be my favorite fruit and I constantly buy them all summer long.

(Along with Friendly’s “Wattamelon” ice cream roll).

rolls_ice-cream-rolls_wattamelon-roll (1).png 2.jpg FRIENDLY'S IN BOX

So, it looks as if Watermelon is now the “2018 Goodbye to Summer” theme.

To prove my love of watermelons, I even have a “watermelon shaped” clutch bag.

Photo Sep 21, 12 38 29 PM WATERMELON BAG

So, after seeing the clutch bag, I know what you are thinking and yes, I have watermelon dishes (two different sets actually).

The set I am using today and another set that I use for dessert.

 This is an additional watermelon serving bowl that I will be using on today’s tablescape.Photo Sep 21, 12 33 16 PM CHP BOWL

So, let’s get started on a tablescape…

First, the tablecloth. I am going to use burlap for a neutral background.

Photo Sep 21, 1 29 16 PM BURLAP TC

Solid green napkins to pick up one of the shades of the rind from the dishes.

This time I placed the folded napkin under the salad plate and have just a small portion exposed. I want the focus to be just on the dishes.

Photo Sep 21, 9 02 17 PM (1) NAPKIN

The placemats can be nothing else than a woven slice of watermelon.

Couldn’t pass these up.

Photo Sep 21, 12 39 27 PM WATERMELON PLACEMAT

No charger plates because you wouldn’t see the placemats and they are too cute to hide.

Now the dishes…The dinner and salad plates are exactly the same to this set and there is also a small salad bowl to match.

The dishes are ceramic with a white background with various sizes and shapes of sliced watermelon with shades of green and the deep pink of a ripe watermelon.

Just the color alone is refreshing.

Photo Sep 21, 12 34 40 PM WDISHES

Complete set…

Photo Sep 21, 12 35 03 PM W-COMPLETE SET

Here is my second set of watermelon dishes that I use just for dessert. 

 The dessert plates are melamine for outdoor use and the pattern is similar to the other dishes. It has a white background with not only slices of a watermelon but a whole watermelon as well.

Photo Sep 21, 10 08 54 PM DESSERT DISH

The serving bowl and dessert bowls are also ceramic and just too cute.

Even though the bowls and dishes are not part of the same collection, I think they look great together.

Photo Sep 21, 10 13 23 PM DESSERT BOWLS

Glassware will be clear acrylic tumblers with a design of watermelon slices.

(great find in Homegoods). 

Later they will be filled with a watermelon beverage, mini wedges of watermelon and refreshing mint.

Photo Sep 21, 12 31 03 PM W-GLASSWARE

Flatware is brown to continue the neutral feeling.

Photo Sep 21, 12 39 46 PM FLATWARE

The Centerpiece…

Here it is, my new red vintage truck & watermelon cookie jar. I just love it.

The cookie jar truck has a lid piled high with watermelons.

(I am sorry I didn’t buy this sooner so I could have displayed it in my kitchen the entire summer).

To give the tablescape some height, I am placing the truck on an inverted crate.

Photo Sep 21, 12 30 51 PM REDTRUCK

The platter is also a red truck with a cargo of watermelons and matches the cookie jar exactly. I will use this platter to serve watermelon slices.

Photo Sep 21, 12 32 49 PM RED TRUCK PLATTER

I have a few table accents in mind.

The first one is a coaster that I picked up in a tiny, I guess you could call it a general store (NOT Cracker Barrel) at a road stop on the way upstate to see our son. It is a coaster with a design of a watermelon with a slice cut out and the caption reads “Summertime Favorite”. They only had one, and I bought it anyway because it just struck me.

Since this is all I have and it is small, I will display it on a clear acrylic easel as I would a photo on the table.

Photo Sep 21, 12 30 12 PM WATERMELON COASTER

My second table accent, (if you haven’t already guessed), is my favorite item for the tablescapes and that would be salt and pepper shakers. They are ceramic slices of watermelon in the true deep tone of real watermelon.

Photo Sep 21, 12 31 38 PM WATERMELON S AND P

Next table accent, will make you laugh…

A few years back, Kleenex introduced tissue boxes designed like fruits. Of course I bought the watermelon box and I thought I could re-purpose it once the tissues were gone, so I filled the box with artificial greenery and use it as a display next to fruit platters at summer gatherings.

Just like the Ferris Wheel from the “State Fair” post, I love conversation starters.

Photo Sep 21, 12 37 03 PM TISSUE BOX

At the last minute, I decided to put two more table accents on the table…

A real watermelon…

  And a vase of sunflowers in a mason jar with rocks.

Sunflowers also scream “Summer” to me and this brings a pop of color to the table.

Photo Sep 21, 1 30 54 PM FLOWERS AND WATERMELON

Now that the table is done…I wanted to make some watermelon “food items” along with slices of fresh watermelon and the first thing that came to my mind were watermelon cupcakes.

(Do you see how my mind goes to dessert first)?

I love these cupcakes because they not only have the layered colors of a watermelon slice with seeds, but the buttercream frosting is watermelon flavored (thank you, Kool-Aid). 

They will look so cute on the table.

Photo Sep 21, 9 30 28 PM CUPCAKE 2

(Recipe for watermelon cupcakes at the end of the post).

Well, now that I had a watermelon dessert, I might as well make a complete Goodbye to Summer Lunch with some watermelon tucked in here and there and some of my favorite summer foods.

Since I can’t have a watermelon sandwich to start with, here is our menu…

Goodbye to Summer Lunch

Shrimp salad roll – for those of us allergic to lobster.

(recipe at the end of the post)

Photo Sep 16, 12 16 09 AM SHRIMP SALAD

Homemade potato chips.

(recipe at the end of the post)

Photo Sep 15, 11 52 18 AM HOMEMADE CHIPS -use

Tomato, Watermelon & Feta skewers with mint & lime.

(recipe at the end of the post). 

Photo Sep 15, 11 28 30 PM FETA, TOMATO WATERMELON

Watermelon cooler made with lemon sorbet. 

(recipe at the end of the post).

Photo Sep 21, 10 28 41 PM COOLER

Fresh watermelon slices.

Photo Sep 21, 11 28 28 PM W-SLICES

 Watermelon Italian Ice (store bought).

Photo Sep 21, 10 19 31 PM ITALIAN ICE

Watermelon Cupcakes.

Photo Sep 21, 10 34 05 PM (1) CUPCAKE

(recipe at the end of the post)

Dessert is Served…

Photo Sep 21, 10 33 53 PM DESSERT IS SERVED

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I could go on and make a watermelon cake, watermelon pizza and watermelon sorbet, but I don’t want to get carried away. Maybe next summer.

NOTE: You won’t believe what I came across while looking for the Bellini recipe, a recipe for a “watermelon sandwich”.

See the surprise recipe I found at the end of the post!

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Now my Goodbye to Summer lunch is ready.

Place Setting

Photo Sep 21, 11 30 10 PM PLACE SETTING

Bob and I will enjoy this lunch as I count the days until summer once again.

(If anyone is interested, it is 272 days as of September 22, 2018). 

to the first day of Summer.

Friday, June 21, 2019.

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Thank you for visiting my blog and letting me share my Watermelon Tablescape with all of you.

Here is a little extra helpful hint with your watermelon purchases…

 A video on how to tell if the watermelon is ripe...open the link

https://commonsensehome.com/tell-watermelon-is-ripe/

Until my next post, make everyday a celebration!

I decided to have a Watermelon Bellini after all, to send off Summer in style! 

Watermelon Bellini

 (with and without alcohol) 

(recipe at the end of the post).

Photo Sep 21, 11 52 22 PM BELLINI

Stay well, 

Diane

Ask your family and friends to 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 & emails, I LOVE hearing from you.

*******************************

RECIPES

Watermelon Cupcakes

Recipe courtesy of Beth @ The First Year – blog

Ingredients

Cupcakes – makes 10-12 cupcakes

  • 6 tbsp butter, softened
  • 2/3 cup sugar
  • 3 egg whites
  • 1/2 cup sour cream
  • 1 tsp vanilla extract
  • 1 cup + 2 tbsp all-purpose flour
  • 1 & 1/2 tsp baking powder
  • 1/4 tsp salt
  • leaf green food coloring by Wilton (or similar light green food coloring)

Buttercream

  • 2 sticks of butter, unsalted at room temperature
  • 1/2 cup vegetable shortening
  • 3-4 cups powdered sugar
  • 3/4 tsp of powdered watermelon Kool-Aid mix
  • small about of red food coloring, to give the buttercream a pinkish color
  • mini chocolate chips

Directions

Cupcakes

  1. Preheat the oven to 375º F. Place cupcakes liners to muffin pan.
  2. In a mixing bowl, combine the butter and sugar, beat using an electric mixer until fluffy. Add in the egg whites, beat again.
  3. Add in the sour cream and vanilla extract, mix by hand with spatula.
  4. In a smaller bowl, combine the flour, baking powder and salt, gently mix with a spoon.
  5. Gradually add half of the flour mixture to the wet ingredients, do not dump it in, rather take spoonfuls of the flour mixture and gently shake it over the wet ingredients, as if you were sifting in the flour. Fold in the mixture until no flour remains. Repeat with the other half of the flour, folding it in and scraping the sides and bottom of the bowl to incorporate everything.
  6. Add in the green food coloring, mix to incorporate.
  7. Divide the batter among the cupcake liners, filling each 1/2 full.
  8. Bake at 375º F for 5 minutes, then reduce heat to 350º will keeping the cupcakes in the oven and bake for 8-10 minutes or until a toothpick comes out clean when inserted into the center of a cupcake.
  9. Allow the cupcakes to cool before adding the buttercream.

Buttercream

  1. In a mixing bowl beat the butter and vegetable shortening with an electric mixer until smooth, about 2 minutes.
  2. Add in 2 cups of powdered sugar, mix by hand with a spatula.
  3. Add in more powdered sugar as you see fit, up to 2 more cups, mixing first by hand then with an electric mixer.
  4. Add in the watermelon Kool-Aid powder and a small amount of red food coloring (to give the frosting a pinkish color), mixing one last time with an electric mixer.

How to assemble

  1. Place the buttercream in a large piping bag fit with a 1M Wilton piping tip. Push the buttercream down into the bag. Pipe the buttercream onto the cupcakes, starting in the center of the cupcake, swirling out, and then swirling back into the center, progressively stacking the frosting as you get to the center.
  2. Add mini chocolate chips on top of the buttercream.

**************************************

Tomato, Watermelon, and Feta Skewers with Mint and Lime

Recipe courtesy of Sara Foster of Southern Living

Makes about 3 dozen skewers

No time for skewers? Gently toss the ingredients in a salad bowl, or dice the tomato, watermelon, and cheese into small cubes to serve as a fresh relish for grilled meats.

Ingredients:

  • 2 large heirloom tomatoes, cored and cut into 1-inch pieces
  • 3 cups 1-inch watermelon cubes (about 1/4 of a 3-lb. watermelon)
  • 8 ounces feta cheese, cubed
  • 2 1/2 tablespoons fresh lime juice
  • 2 tablespoons chopped fresh mint
  • 1 tablespoon extra-virgin olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 36 (3-inch) wooden skewers

Directions:

Gently toss together tomatoes and next 7 ingredients in a large bowl. Cover and chill 30 minutes to 1 hour. Thread 1 tomato piece, 1 watermelon cube, and 1 feta cube onto a skewer, and place in a serving bowl. Repeat with remaining skewers. Drizzle with remaining marinade, and serve immediately.

********************************************

Shrimp Salad

Courtesy of The Blond Cook

Ingredients:

  • 1-pound medium shrimp in shell
  • 1/2 cup mayonnaise
  • 1 teaspoon lemon juice
  • 1/2 teaspoon Old Bay Seasoning
  • 1 teaspoon dried dill weed
  • 1/4 cup chopped red onion
  • 1/3 cup chopped celery

Instructions:

  1. Boil 1-1/2 cups water in a medium saucepan and add shrimp. Reduce heat to medium and cook for 2-1/2 to 3 minutes, or until pink and just cooked (do not overcook).
  2. Drain shrimp in a colander and rinse with cold water and allow to cool.
  3. While shrimp are cooling, whisk together mayonnaise, lemon juice, dill weed and Old Bay Seasoning in a medium bowl. Cover and refrigerate until shrimp are ready to be added.
  4. Peel and devein shrimp and cut in half (or chop, depending upon preference). Add shrimp, red onions and celery and stir well to coat with mayonnaise mixture. Cover and refrigerate for at least 1 hour before serving.

**************************

Homemade Potato Chips

Courtesy of Taste of Home

Ingredients

  • 7 unpeeled medium potatoes (about 2 pounds)
  • 2 quarts ice water
  • 5 teaspoons salt
  • 2 teaspoons garlic powder
  • 1-1/2 teaspoons celery salt
  • 1-1/2 teaspoons pepper
  • Oil for deep-fat frying

Directions

  • 1. Using a vegetable peeler or metal cheese slicer, cut potatoes into very thin slices. Place in a large bowl; add ice water and salt. Soak for 30 minutes.
  • 2. Drain potatoes; place on paper towels and pat dry. In a small bowl, combine the garlic powder, celery salt and pepper; set aside.
  • 3. In an electric skillet, heat 1-1/2 in. of oil to 375°. Fry potatoes in batches for 3-4 minutes or until golden brown, stirring frequently.
  • 4. Remove with a slotted spoon; drain on paper towels. Immediately sprinkle with seasoning mixture. Store in an airtight container.

*****************************

Watermelon and Lemon Sorbet Cooler

Courtesy of Paula Deen       Servings: 10

  • Ingredients:
  • 1 1/2 lbs (4 cups) seedless watermelon, sliced with rind removed, plus wedges for garnish
  • 1 cup lemon sorbet
  • 1 lemon, zested
  • 1 1/2 cups cold water
  • fresh mint, for garnish

Directions:

In a food processor, blend watermelon, sorbet and lemon zest until very smooth. Stir in 1 1/2 cups cold water; cover and refrigerate until very cold. Serve over ice and garnish with watermelon wedges and mint.

 

**********************************************

Watermelon Bellini

Recipe courtesy of  Virginia Willis of Southern Living

Ingredients:

  • 1 lime
  • 2 to 3 Tbsp. coarse sugar
  • 3 cups frozen seedless watermelon
  • 1 cup sparkling wine, chilled
  • 2 tablespoons sugar
  • Pinch of salt
  • Additional sparkling wine
  • Garnish: watermelon wedges

Instructions:

Cut lime in half. Cut 1 half into wedges, and rub on rims of 8 (6-oz.) cocktail glasses; dip rims in coarse sugar to coat. Process frozen watermelon, 1 cup chilled sparkling wine, sugar, salt, and juice from remaining lime half in a blender until smooth. Pour mixture into prepared glasses; top off with additional sparkling wine. Garnish, if desired. Serve immediately.

**NOTE- Any summer melon will work. For a nonalcoholic option, replace the sparkling wine with sparkling white grape juice, sparkling cider, or club soda.

******************************************************

Just had to share this, the surprise recipe I found.

It looks as though I CAN have a Watermelon sandwich.

Open Face Watermelon Sandwiches

recipe courtesy of FreshfromFlorida blog

Watermelon-Open-Face-Watermelon-Sandwiches-4 (1) for blog

Yield 4 Servings

Ingredients

  • 1/4 medium-sized Florida watermelon, seeds and rind removed
  • 1 handful fresh Florida mint leaves, chopped
  • 8 ounces goat cheese
  • 1/2 loaf of your favorite crusty bread, sliced thin
  • Olive oil
  • Kosher salt and fresh ground pepper to taste

Preparation

Crumble chilled goat cheese into a small bowl. Lightly mix cheese and chopped mint. Taste for seasoning and adjust with salt and pepper.

Cut bread into 8 small slices and drizzle with olive oil. Toast bread slices until golden brown and crispy on top. Let bread cool slightly.

Spread cheese mixture on the top of each slice of bread. Cut watermelon slices into fun shapes and layer watermelon on top of cheese. Lightly season the top of the sandwiches with salt and pepper. Serve at room temperature.

Photo Sep 21, 1 32 05 PM WATERMELON EXTRA

 

 

 

Summer Delight – Fried Zucchini Flowers

 

Photo Jul 08, 4 55 59 PM ZUCCHINI FLOWERS

Click on the photo to enlarge and then the back arrow to return to original size.

Hi Everyone, 

This time of year is an extra special time in the garden for Italian moms and grandmothers. If you were born into an Italian family, you know what I am talking about- zucchini flower (or squash blossom) time.

The zucchini flowers are the edible flower of the zucchini plant and are a beautiful shade of orange and yellow. They are very delicate and taste somewhat like a zucchini.

Honestly,  it’s very hard to describe their exact flavor except for the word “delicious”.

When I was a child my parent’s garden had every vegetable you could imagine and I remember my grandmother going outside early in the morning to pick the zucchini flowers while the blossoms were open. Grandma would gather enough flowers to make a zucchini flower and egg frittata for breakfast and have some leftover to batter and fry for lunch. 

There are so many ways to enjoy zucchini flowers. Battered and fried with or without stuffing, on a pizza, in a frittata, made into fritters, in pasta, in risotto, eaten raw in a salad, and even a zucchini blossom soup.

Before you start picking flowers, here is a little information you should know.

Each plant has male and female flowers and the male flowers are the only flowers you pick. The male flowers are only on the plant to fertilize and will never produce a zucchini. They are grown on stalks and are identified by their long thin stem.

MALE ZUCCHINI FLOWER

The female flowers grow more toward the center of the plant and are attached to a small zucchini. Leave the female flowers to produce a zucchini.

FEMALE ZUCCHINI FLOWER

The flowers are very delicate and taste best if you make them the day they are picked. You have to gently open the petals and check for bugs, remove the stamen and then gently wash the flowers and let them dry before you can use them in any recipe.

If you have never tried zucchini flowers, I strongly suggest that you do.

If you don’t have a garden with a zucchini plant, don’t worry, check your local farm stands or specialty grocer.

If that isn’t available, many Italian restaurants have this dish as an appetizer this time of year.

 They are a great crispy summertime treat.

(Fiori di Zucca Fritti).

*******************************

Today I am posting two recipes that I use to make these blossoms. 

Stuffed zucchini flowers with my tweaks (or course I couldn’t leave the recipe as is) . I stuffed them with a combination of ricotta, mozzarella, basil, parsley, locatelli cheese and prosciutto di Parma.

AND

  Just battered and fried.

**************************************

My stuffed zucchini flowers…

Photo Jul 09, 2 50 18 AM FRIED ZUCCHINI BLOSSOMS

My plain battered and fried zucchini flowers…

Photo Jul 17, 2 42 48 PM PLAIN AND FRIED ZUCCHINI

********************************

Recipes

Stuffed Zucchini Flowers

For 12 Flowers

By Diane K.

Stuffing ingredients: 

1 cup ricotta

1/2 cup Shredded mozzarella

3-4 tbsp Grated Locatelli cheese- or your choice of cheese

1 tbsp. fresh chopped basil

1 tbsp fresh chopped parsley

1 tsp garlic powder

1/4 tsp freshly grated nutmeg

2 tsp milk

Salt and pepper

Diced prosciutto de Parma (optional)

 Batter ingredients:

½ cup AP flour

1 tsp baking powder

½ tsp salt

¼ tsp pepper

½ tsp garlic powder

1 cup beer  (or club soda)

Directions:

For stuffing:

In a small bowl combine the ricotta, mozzarella, locatelli, parsley, basil, garlic powder, milk, salt, pepper, nutmeg and diced prosciutto. Mix until smooth. Taste for seasonings.

 For batter:

In a small bowl, combine the flour, baking powder, salt, pepper, and garlic powder.

Gradually add 1 cup beer, whisking until batter is smooth and the consistency of pancake batter.

Set aside for 10-20 minutes

Procedure:

Cut the stems to one inch

Remove the sepals from the base (green pointy leaves that protect the flower bud at the base of the flower).

sepals-and-stems- zucchini blossoms

Open the flowers by gently spreading the petals and remove the stamens inside the flower. Be careful, watch out for bees.

zucchini stamen 2

Clean the flowers by gently running them under cold water (look for insects inside).

Make sure they are dry before you start the rest of the recipe. If there is water on the flowers, it will splatter once it hits the hot oil. 

Cook’s note: I dry them on a tea towel for at least a half hour.

Spoon 1-2 tbsp of the filling in each flower. Close the top by gently twisting the ends of the petal to seal in the filling.

Cook’s Note: a pastry bag or Ziploc bag with the corner cut off can also be used to stuff the flowers.

Heat  1- 1/2 inches of olive oil in a deep skillet over medium high heat. 

Cook’s Note: vegetable oil or peanut oil can also be used.

Dip the zucchini flower in the batter and let any excess batter drip off. Fry for 1-2 minutes per side, turning once until golden brown.

Remove with a slotted spoon and transfer to a paper towel lined cookie sheet to drain.

Sprinkle with either sea salt or grated cheese.

*******************************

Battered and Fried zucchini Flowers

Ingredients courtesy of My Italian Grandmother website.

Ingredients:

1 cup of AP flour

1 cup water or seltzer

2 eggs

1 tsp. salt

1 tsp baking powder

Directions:

Cut the stems to 1-inch

Remove the sepals from the base ( green pointy leaves that protect the flower bud at the base of the flower).

sepals-and-stems- zucchini blossoms

Open the flowers by gently spreading the petals and remove the stamens inside the flower.

zucchini stamen 2

Clean the flowers by gently running them under cold water and checking inside for any insects.

Make sure they are dry before you start the rest of the recipe. If there is water on the flowers, it will splatter once it hits the hot oil. 

Cook’s note: I dry them on a tea towel for at least a half hour.

In the meantime, prepare the batter. Add all ingredients together and mix well. Set aside for 10 minutes.

Heat  1- 1/2 inches of olive oil in a deep skillet over medium high heat. 

Cook’s Note: vegetable oil or peanut oil can also be used.

Dip the zucchini flower in the batter and let any excess batter drip off. Fry for 1-2 minutes per side, turning once until golden brown.

Remove with a slotted spoon and transfer to a paper towel lined cookie sheet to drain.

Sprinkle with either sea salt or grated cheese.

*******************************

I hope you try either of these recipes and enjoy the summertime treat of fried zucchini flowers (Fiori di Zucca Fritti).

Until my next post, make every day a celebration!.

Stay well, 

Diane

Thank you for visiting my blog and please spread the word to join DishingwithDiane.com to your family and friends either via email or Facebook.

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

Also, continue to send me your comments and e-mails. I LOVE hearing from you.

 

Fiesta Night

Photo Jun 09, 7 06 48 PM INTRO FIESTA

Click on the photo to enlarge and then the back arrow to return to original size.

Hi Everyone,

Welcome to June!

Wow, the months are flying by? Why does it seem that every year goes by quicker and quicker the older we get, not like childhood when a year felt like an eternity?

In my home, June’s arrival means that Bob is ready for grilling. He makes sure the grill is spotless, and his grilling baskets and barbecue tools are ready to go.

This must be a guy thing because I never have the desire to stand in front of the grill watching my meal cook. Even though I cook every night and stand in front of the stove, the grill does not interest me.

The temperature reached 80 degrees and Bob said he was in the mood to grill steak for tacos, so he went to purchase some skirt steak and other ingredients I needed to complete this meal while I stayed home and started a marinade with oranges, limes, cumin, garlic and olive oil.

My marinades are always different depending on what I have in the house but I always try to get a citrus in the marinade.

Since this was the FIRST OFFICIAL grilling moment of 2018…

I decided to make this taco dinner into a Fiesta Night.

Photo Jun 09, 7 06 28 PM EXTRA

I have great dishes for this meal that are a combination of perfect Fiesta colors – red, yellow, blue and lime. This is a 10.5 inch ceramic plate that is dishwasher & microwave safe- always a plus. I picked them up last year at Dollar Tree when I was hosting a taco bar luncheon.

Photo Jun 09, 11 51 35 AM DINNER PLATE

I wanted to use all the colors from the dish for my tablescape, so I am starting out with one of the brightest tablecloths I own, a very bright lemon yellow.

Photo Jun 09, 10 33 52 AM TABLECLOTH

Another color in the plate is red and that will be the color of the napkins along with brown wooden napkin rings because I want to use my brown rattan chargers and the wooden napkin ring will look best.

These rattan chargers are my absolute favorite because they go with so many dinnerware patterns.

Photo Jun 07, 6 53 18 PM NAPKIN AND CHARGER

The flatware I am using is a set I don’t get to use very often. They are what I call, my “Cinco de Mayo” flatware because they have all the colors of a Mexican Fiesta –  lime, orange, navy, red and yellow.

Photo Jun 09, 11 48 28 AM FLATWARE

The glassware brings me right back to Dollar Tree. I went back to the store to purchase additional plates for the luncheon and these glasses were on the shelf just calling my name. This was a great find because they had all the colors of the dinner plate.

It is a 16 oz. glass with stripes of red, yellow, green and blue. Just perfect for what I needed.Photo Jun 08, 3 32 27 AM GLASSWARE

 

I had an acrylic pitcher from back in the day, that I keep on the patio table to hold fresh basil & lavender to repel mosquitoes ( a little tip from my Mom) and it matched perfectly. 

Photo Jun 08, 3 35 40 AM WATER PITCHER

Since this tablescape was spur of the moment, I had to think of what I already had on hand that I could use for a centerpiece and table accents. I had a box in the basement of the “Mexican” decorations that I used for the taco bar luncheon, so it was time to see what I could use again.

 I brought the box up and found a sombrero and maracas along with a bag of artificial red chili peppers.

Photo Jun 08, 1 48 32 AM SOMBRERO

Photo Jun 07, 6 50 48 PM MARACAS

Photo Jun 08, 1 51 44 AM CHILI PEPPERS

My next great find, which I honestly forgot I had was a Mexican serape table runner. I love this. It brings all the colors I am looking for together and captures that authentic Mexican feel.

I normally don’t use a table runner but this bright yellow tablecloth needed something extra.

Photo Jun 09, 10 34 46 AM TABLE RUNNER

You know by now how much I love to add salt and pepper shakers to my tablescapes to carry out the theme, so I went to my collection and took out the cacti set.

Photo Jun 08, 3 36 59 AM SALT AND PEPPER SHAKER

I thought that the tablescape needed a little accent of green and nature, so these succulents wrapped in burlap were added. (Of course they are artificial because I can kill a succulent- I definitely have a brown thumb. I killed the bamboo).

Photo Jun 08, 3 29 47 AM SUCCULENTS

My love of candles continues so I added a few to the table, Mason jar tea lights do the job.

Photo Jun 09, 2 38 46 PM CANDLES

Okay, we are on our way to a Mexican tablescape.

Now to continue planning the meal …

 I plan on serving the skirt steak tacos with lots of standard taco toppings, red rice and something new for me, Mexican corn or Elote.

The Meal…

Skirt steak

Photo Jun 09, 10 08 09 AM SKIRT STEAK

Taco Toppings… tomatoes, lettuce, corn salsa, cheese, hot sauce and sour cream.

Photo Jun 04, 9 51 33 PM TOPPINGS

Red Rice– Bob and I both love rice so I always include red rice when I make a taco meal. This time I added a can of pinto beans.

(This Red Rice recipe will be at the end of the post).

Photo Jun 04, 9 17 27 PM RED RICE AND BEANS

 And now the Mexican Corn...I love to order this corn whenever I see it on a menu, so I had Bob buy some queso fresco cheese while he was shopping and I’ll give it a try.

The recipe doesn’t look difficult at all. The original recipe calls for cojita cheese but he couldn’t find that.

I topped it with a great seasoning blend that I bought in Trader Joe’s- Chili Lime.

Photo Jun 09, 2 38 32 PM CHILI LIME

(This Elote recipe will be at the end of the post).

Photo Jun 04, 9 16 06 PM MEXICAN CORN

When I was hosting the taco luncheon I decided to buy taco holders. All of the taco holders that I looked at in Sur La Table and Williams Sonoma were interlocking metal racks and I preferred individual holders.

I finally found some plastic taco holders that can be separated individually or clipped together and interlocked depending on how you were serving your meal. These holders are the best purchase for a taco night. 

There is no mess with tacos falling over and contents of your tacos spilling out and it looks cute on the plate. Plus it makes it much easier for your guests to handle.

 I think they are still available on Amazon.

Photo Jun 08, 3 21 09 AM TACO HOLDERS

I prefer using them separately but you can interlock as many as you want together.

Photo Jun 08, 3 22 48 AM DOUBLE TACO

DIANE’S NOTE:  

If you don’t want to purchase taco holders, you could also use an inverted muffin tin. Place the taco shells between the cups and they will stand up.

ff229ac352fa5e600d01032d66de9380 MUFFIN TACO HOLDER 2

OR an inverted cardboard egg carton.

e0e77e653a180e5c2c2a798c21d805d5 EGG CARTON TACO HOLDER 2

Not as decorative for a party as the store bought taco holder, but it will work.

Along with the tacos, you need taco toppings. And to serve your toppings, you need lots of bowls. I had previously purchased plastic molcajete serving bowls to hold the tomatoes, cheese, lettuce, sour cream and salsa. 

I served the toppings on a mango wood wine barrel tray. I like having the toppings all on one tray instead of scattered around the table. I think it looks much nicer.

Bob and I both don’t care for avocados, so you will never find guacamole as a topping for us. 

You will never see cilantro as part of our topping choices either.

We are part of the population that for us, cilantro tastes like soap. Since this is hereditary and we both carry the gene, our son doesn’t care for cilantro either.

Whenever we go out to a Mexican restaurant we can never eat the salsa and have to be very specific with the server to have cilantro omitted from our meal and substituted with parsley.

So, don’t get upset with cilantro haters, we’re not being fussy, it’s just in our DNA.

Photo Jun 08, 3 24 35 AM BOWLS

Photo Jun 08, 3 26 56 AM TRAY

I love using cast iron fajita skillets to serve steak. It keeps the meat warm and I love to hear the sizzle. I am ready to purchase an additional skillet just for grilled vegetables.

This particular skillet comes with a wood underliner hot plate and pot holder for the handle. You have to be very careful with cast iron because it gets so hot. I suggest you buy the pot holder.

Photo Jun 09, 9 41 38 AM FAJITA SKILLET

And now I have saved the best for last!

Individual servings of “Mexican Layered Dip” served in a mini margarita glass. It is the cutest appetizer.

I brought out a platter of these for my luncheon and they were a big hit. Served with tortilla chips and vegetable spears.

I am sure you have all seen a version of 7-layer dip, now you can customize your dip in a single serving.

 

Just layer your dip ingredients in the glass and add your toppings. I used “guacamole”, refried beans, sour cream, salsa and topped it with cheese, tomato, scallions, olives and a lime wedge. 

Ingredients are up to you. 

Photo Jun 09, 11 56 09 AM MARGARITA GLASS

Photo Jun 09, 8 15 13 PM DIP

Yes, I did say guacamole and I only used a little just for color and to give you a better idea of what the traditional finished product should look like- I didn’t eat it. 

I wish you could have all seen the surprised look on Bob’s face when one of the shopping list items was the “smallest container of guacamole he could find”.

 He is so used to my recipes and food experiments all these years, that he just goes along with everything and questions nothing –that man is an angel.  

Diane’s note, if you use guacamole, layer it on the bottom of the glass so it has the least exposure to air. Exposure to the air will make it turn brown. 

***************************

I was looking at the cacti salt and pepper shakers and had a great idea.

I decided to make some candy covered cactus pretzel rods for the table. I had pretzel rods in the house and some leftover green candy melts from St Patrick’s Day and I have a basket of sprinkles in every color so this could come together quickly.

Just a little something extra for the table, served in a ceramic flower pot.

Photo Jun 09, 7 06 57 PM CACTUS PRETZEL RODS

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Place settingPhoto Jun 09, 11 55 01 AM - PLACE SETTING WITH TEXT

 

So that is our Mexican Fiesta

to welcome in the month of June and the grilling season.

 

I think we need a margarita and some churros and we will be all set.

Photo Jun 05, 12 05 47 AM TACO NIGHT

Photo Jun 09, 8 14 30 PM DIP AND CACTUS 2

I hope you can use some of the ideas that I shared today for your very own Mexican Fiesta.

Until my next post, “make every day a celebration!”

Stay well, 

Diane

Thank you for visiting my blog and please spread the word and ask your family and friends to become members to DishingwithDiane.com

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. 

Recipes…

Mexican Red Rice

(recipe courtesy of GeniusKitchen.com)

INGREDIENTS

DIRECTIONS

  1. Heat the oil in a heavy skillet. Add the rice and stir over medium-high heat until rice is golden brown.
  2. Add the garlic and chopped onion, and sauté until the onion just begins to brown.
  3. Add the tomatoes, tomato sauce, chicken broth, chili powder and salt, lower heat and cover.
  4. Simmer for 20 to 25 minutes until all liquid is absorbed. Remove from heat and allow to sit, covered, for 5 minutes. Fluff with a fork and serve.

*******************************************************************

Elotes (or Mexican Grilled Corn)

adapted from Serious Eats

Ingredients:

  • 4-6 ears of corn
  • 1/4 cup mayo
  • 1/4 cup Mexican crema*
  • 1/2 cup crumbled cotija cheese*
  • 1/4 cup chopped cilantro
  • 1 garlic clove, minced
  • 1/2 tsp chili powder
  • 1 lime

*Author’s Note: If Mexican ingredients are hard to come by where you live, you can substitute sour cream for the Mexican crema. You can also substitute parmesan cheese for the cotija cheese in a pinch!

Instructions:

Grill the corn to your liking. I personally find it crunchier and more flavorful to take it off earlier, rather than later.

In a 9×13” baking dish, combine the mayo, Mexican cream, cotija cheese, chopped cilantro, minced garlic, and chili powder. Mix well.

Roll the grilled ears of corn in the creamy mixture, ensuring they are evenly coated on all sides.

Serve with lime wedges

Cooks Note: (optional)  I dusted the corn at the end with the Chili Lime Seasoning Blend from Trader Joe’s.

290xNxmexican-fiesta-party-games-1.png.pagespeed.ic.TQKJCL0RNp FIESTA 2