The ramblings of a small town girl (at heart), mother of two with a passion for good food, great wine and memorable times with family and friends.
Author: Dining with a Dinergirl!
A small town girl at heart with a passion for good food, fine wine and enjoying life. I grew up in a diner that my parents owned until the age of 13. Comfort food was always on the table when I was younger. Now I love to try more gourmet foods and share recipes with my friends
I can’t beleive I have never posted this recipe. my daughter asked the other day if I could post this recipe to her Facebook Group for Recipe Share Wednesday. When I went browsing through the blog I did not find it. This is a classic Tills’ summer salad recipe that we have been making for over 25 years.
Back when we had our first house we had a picnic and one of my hubby’s co-workers brought this salad. We immediately asked for the recipe and it has been a summer staple. It goes together in just a few minutes after you cook the brown rice and has very easy ingredients.
2 cups cooked brown rice 1 16oz. can black beans, rinsed 1 17 oz can of whole kernal corn, drained 1/8 cup minced onion (use discretion) 1/4 cup white vinegar 2 tablespoons vegetable oil 2 tablespoons cnipped cilantro 2 jalapeno peppers, minced 2 teasopoons chili poswer 1 teaspoon salt
Combine rice, beans, corn and onion. Combine vinegar, oil, cilantro, peppers, chili powder and salt in a small jar with a lid. Pour over rice mixture, toss lightly. Cover and chill 2 to 3 hours for flavors to blend. Stir before serving.
I went scouring for a dessert recipe that would be light and refreshing. I also didn’t want a lot of leftovers tempting me for days. One of the blogs I follow is called Dessert for Two, and that is exactly what she showcases – Desserts for Two. This is a quick and easy recipe that satisfied my sweet tooth and one that the family could enjoy. I did double the recipe so that our son could have dessert as well. It was so good he took the remaining one and polished that off as well.
6 tablespoons all-purpose flour
1/4 cup granulated sugar
1/4 teaspoon baking powder
1/8 teaspoon baking soda
pinch of salt
1 large egg yolk
3 tablespoons sour cream (or full-fat yogurt)
1 tablespoon + 2 teaspoons neutral oil
zest of 1 lemon
1 tablespoon fresh lemon juice
For the glaze:
1/2 cup powdered sugar
1-2 teaspoons lemon juice, as needed
First, spray 2 6-ounce ramekins very well with cooking spray, and set them on a mini baking sheet.
Preheat the oven to 350.
In a small bowl, whisk together the sugar, flour, baking powder, baking soda, and pinch of salt. Set aside.
In a medium bowl, whisk together the egg yolk, sour cream (or yogurt), oil, lemon zest, and lemon juice.
Add the dry ingredients in two batches to the wet ingredients, and stir gently to combine.
Divide the mixture between the two ramekins.
Bake for 20 minutes, or until a toothpick inserted comes out clean.
While the cakes cool, make the frosting: whisk together all ingredients, adding more lemon juice to thin it out to a pourable consistency.
This is a repeat recipe originally posted in 2014. It became one of the top read blog post back then. It just made a return visit to our dinner table. It is so cheesy and is good I had to share again.
The Pioneer Women’s Baked Ziti is not just your ordinary Ziti. It has ground beef and sausage and tons and tons of cheese. It is a very hearty meal that will please your family.
2 tablespoons olive oil 3 cloves garlic, minced 1 large onion, diced 1 pound ground beef 1 pound Italian sausage Two 14.5-ounce cans tomato sauce or marinara sauce One 28-ounce can whole tomatoes with juice 2 teaspoons Italian seasoning 1/2 teaspoon red pepper flakes Salt and freshly ground black pepper 1 pound ziti 1 1/2 pounds mozzarella, grated One 15-ounce tub whole-milk ricotta 1/2 cup grated Parmesan 2 tablespoons chopped fresh parsley, plus more for sprinkling 2 eggs
Heat the olive oil in a pot over medium heat. Add the garlic and onions and saute until starting to soften, 3 to 4 minutes. Add the ground beef and sausage and cook until browned. Drain off almost all of the fat, leaving a bit behind for flavor and moisture. Add the tomato sauce, tomatoes, Italian seasoning, red pepper flakes and some salt and pepper. Stir, bring to a simmer and simmer for 25 to 30 minutes. Remove 3 to 4 cups of the cooked sauce to a bowl to cool down.
Bring a large pot of water to a boil and add some salt. Cook the ziti until not quite al dente.
Preheat the oven to 375 degrees F.
In a bowl, mix 2 cups of the grated mozzarella, the ricotta, Parmesan, parsley, eggs and some salt and pepper. Stir together just a couple of times (do not mix completely).
Drain the pasta and rinse under cool water to stop the cooking and cool it down. Pour it into the bowl with the cheese mixture and toss to slightly combine (there should still be large lumps). Add the cooled reserved meat sauce and toss to combine.
Add half the coated pasta to a large casserole dish or lasagna dish. Spoon half of the remaining sauce over the top, then top with half the remaining mozzarella. Repeat with another layer of the coated pasta and the remaining sauce and mozzarella.Bake until bubbling, about 20 minutes. Let stand 5 minutes before
I love nothing better than cooking on the grill. The main reason is that food taste so good when it is grilled, but even better….less kitchen clean up. There is very little pots and pans to deal with which means more time for summer fun.
So this recipe was a big hit. We saw this on The Kitchen with Katie Lee. The ease of the recipe and the flavors were a big draw. Pair this with a light wine and you have a perfect summer dinner.
1/4 cup soy sauce
2 teaspoons honey
2 tablespoons toasted sesame oil
1 tablespoon grated ginger
1 tablespoon rice vinegar
Pinch crushed red pepper flakes
2 garlic cloves, grated
1 pound (16 to 20 count) shrimp, peeled and deveined
Nonstick cooking spray, for the foil
2 cups cooked white rice
4 loosely-packed cups baby spinach leaves
1 cup 1/2-inch diced zucchini
1 cup sliced sugar snap peas
Whisk soy sauce, honey, sesame oil, ginger, rice vinegar, pepper flakes and garlic in a large bowl. Add shrimp and toss to coat. Refrigerate for 20 to 30 minutes. Remove shrimp from marinade and reserve marinade.
Preheat a grill to medium-high heat.
Prepare 4 large sheets of aluminum foil. Spray each with nonstick cooking spray. Scoop 1/2 cup rice into the center of each sheet. Top each with 1 cup spinach, 1/4 cup zucchini and 1/4 cup snap peas. Divide shrimp evenly among the packets. Spoon remaining marinade over each packet. Fold each packet to close (not too tight), leaving the seam side up.
Place packets, seam-side up, on the grill. Cook until shrimp is cooked through, 12 to 15 minutes. Remove and open packets carefully.
OMG! Absolutely delicious! One of the best benefits of working from home is that Eric finds great recipes to try and this one was absolutely delicious!
This was a wonderful and very special dinner. The kiddos were out so we made it a special date night, with great bottle of Stags Leap Chardonnay (I know we should of had a red, but we just got our case yesterday of Chardonnay) and a delicious appetizer of arancini from a local Italian market.
As you might be aware Ina Garten is our absolute favorite chefs. We always wished we lived next door to her. Her Penne Arrabiata is easy, elegant and delicious. You can not go wrong making this.
2/3 cup good olive oil
1 cup whole peeled garlic cloves (24 cloves)
2 (28-ounce) cans whole peeled San Marzano tomatoes
2 teaspoons whole fennel seeds, chopped
1/2 teaspoon crushed red pepper flakes
1/3 cup dry red wine, such as Chianti
Kosher salt and freshly ground black pepper
1/4 cup julienned fresh basil leaves, plus extra for serving
1 pound dry penne rigate, such as DeCecco
Freshly grated Parmesan cheese, for serving
In a medium (10-inch) pot or Dutch oven, such as Le Creuset, warm the olive oil over medium-low heat. Add the garlic and cook for 10 to 12 minutes, tossing occasionally, until the garlic has softened and is lightly browned.
Meanwhile, drain the tomatoes, place them in a food processor fitted with the steel blade, and pulse until they’re roughly chopped. With a slotted spoon, transfer the garlic to the food processor and pulse again to chop the garlic. Pour the tomato mixture into the pot with the olive oil, add the fennel, red pepper flakes, red wine, 1 tablespoon salt, and 1 teaspoon black pepper. Bring to a boil, lower the heat, and simmer for 30 minutes. Stir in the basil, taste for seasonings (it will be very spicy!), and keep warm over very low heat.
Meanwhile, bring a large pot of water to a full boil. Add 2 tablespoons kosher salt and the penne and cook according to the directions of the package.
Two minutes before the pasta is al dente, using a wire or spider strainer, lift the pasta out of the boiling water and add it to the sauce, along with 1/4 cup of the pasta water. Simmer for 2 to 3 minutes, until the pasta is al dente. Spoon the pasta into low shallow bowls, sprinkle with extra basil and Parmesan cheese, and serve hot.
Well, while we have been sheltering in place during this Covid 19/Corona Virus outbreak, hubby has been cooking up a storm. I am not complaining, I like to cook too and have been trying some new items and satisfying the request from the kids for some old favorites- (Pancetta wrapped pork tenderloin with carmelized lemons for you know who). Eric likes to find new recipes and enjoys sharing them with us. It gives him something to do when the weather does not cooperate to work outside around the yard.
So, he found this recipe on Food Network one Saturday and Bam, it was on the table the next night. Very flavorful and easy to make. We used a Rao marinana souce to take it over the top.
1/2 cup breadcrumbs
1/4 cup freshly grated Parmesan cheese
2 tablespoons chopped fresh Italian parsley
1 teaspoon lemon zest
1 1/2 teaspoons kosher salt
1/2 teaspoon red pepper flakes
1/4 cup olive oil
Two 1 1/2-pound pork tenderloins, butterflied and lightly pounded
6 slices provolone cheese
1/2 cup dry white wine
One 25-ounce jar marinara sauce
In a small bowl, mix together the breadcrumbs, Parmesan, parsley, lemon zest, 1/2 teaspoon salt, red pepper flakes and 2 tablespoons olive oil. Lay the tenderloins open and flat on a board in front of you. Season each loin evenly all over with 1/2 teaspoon salt. Lay 3 slices of provolone on each loin. Divide the breadcrumb mixture over the provolone. Roll the loins back up into their original shape and tie in 4 spots with kitchen twine.
Heat a medium straight-sided skillet over medium-high heat. Add the remaining 2 tablespoons olive oil to the skillet. Sear the pork tenderloins until evenly golden brown all the way around, about 3 minutes per side. Remove to a plate to rest. Deglaze the skillet with the white wine and add the marinara sauce. Nestle the pork back in the sauce. Cover the skillet and simmer until the pork is just cooked through and registers 145 degrees F on an instead-read thermometer, about 20 minutes. Remove from the heat and allow to rest uncovered for 10 minutes before slicing and serving with the sauce.
If you know me very well you know one of my favorite Paula Deen recipes is her Ooey Gooey Butter Cake. It is soooooo good especially when you heat it up. It is one of our son’s favorite dessert and a family pleaser.
Then I found a recipe for Ooey Gooey Butter Cookies. How could I go wrong. I had to make them, even if it was one week after making Paula’s recipe.
They are so good and already portion size when you make them as cookies. I think I have to make these again real soon..
Thank you to blogger I Am Baker! Great way to get my Paula Deen Fix in.
1/2 cup salted butter, softened
1 package (8 ounces) cream cheese, softened
1-1/2 cups granulated sugar
1 large egg, room temperature
1 teaspoon vanilla extract
2-1/4 cups all-purpose flour
1/2 cup confectioners sugar
3 teaspoons baking powder
1/2 cup confectioners’ sugar, for rolling cookie dough in
Preheat oven to 350°F.
In a large bowl using a hand-held mixer, beat butter, cream cheese and granulated sugar until blended.
Add in egg and vanilla.
Add in flour, baking powder, and 1/2 cup confectioners sugar. With the mixer on low, gradually beat into creamed mixture.
Using a 2-tablespoon cookie scoop, scoop dough and then roll in confectioners’ sugar. Place approximately 6 dough balls on parchment paper-lined baking sheets.
Bake until they no longer appear wet on top, 8-11 minutes. After about 5 minutes, place on wire racks to cool.
I went looking for a new sided dish to have with dinner over the weekend and I found one from one of my favorite chefs. I have never had a bad experience with an Ina Garten recipte and this one did not disappoint me. We had all of the ingredients, even the fresh Rosemary that I have had growing in my kitchen for the past two winters. The lemon make this refreshing.
2 pounds Yukon Gold potatoes, unpeeled and 1-inch-diced
8 large garlic cloves, smashed and peeled
2 large or 4 small branches fresh rosemary
1/2 large lemon, cut in half through the stem and thinly sliced crosswise
3 tablespoons good olive oil
Kosher salt and freshly ground black pepper
Fleur de sel
Preheat the oven to 375 degrees F.
Place the potatoes on a sheet pan, add the garlic, rosemary, lemon, olive oil, 2 teaspoons kosher salt, and 1 teaspoon pepper, and toss until everything is coated with oil. Spread out in one layer.
Roast for 50 to 60 minutes, turning the potatoes with a metal spatula every 20 minutes, until the potatoes are browned and crisp on the outside and tender inside. The garlic will be browned and sweet and the lemon slices will be caramelized. Discard the rosemary branches, sprinkle with fleur de sel, and serve hot.
So our son Ian is moving off campus this fall and asked us to show him some recipes that he can create on his own. So, we found a new recipe that hit all his food criteria. Pasta, cheese and sausage!
This is a one pot recipe that is from Betty Crocker and was super easy to make. All ingredients are pretty much in the pantry or freezer. (We always have sausage in our freezer) This comes together in about 40 minutes. And is easy cleanup!
1tablespoon olive oil
1lb bulk mild Italian sausage
1/2cup diced red onion
4cloves garlic, chopped
1/4teaspoon crushed red pepper flakes
1carton (32 oz) Progresso™ chicken broth
1jar (24.5 oz) Muir Glen™ organic tomato basil pasta sauce
1lb uncooked medium pasta shells
1/2cup heavy whipping cream
1/2cup shredded Parmesan cheese (2 oz)
2tablespoons shredded fresh basil leaves
In 5-quart Dutch oven, heat oil over medium-high heat. Add sausage; cook 6 to 8 minutes, stirring occasionally, until no longer pink. Using slotted spoon, transfer to bowl; cover and keep warm.
Add onion, garlic, red pepper flakes and salt to oil and drippings in pan; cook over medium-high heat 1 to 2 minutes or until softened and starting to brown.
Stir in broth and pasta sauce; heat to boiling. Stir in pasta; return to boiling. Reduce heat; simmer uncovered 11 to 13 minutes, stirring occasionally, until pasta is cooked to desired tenderness and sauce is thickened.
Stir in sausage and whipping cream; return to simmering. Remove from heat. Top with cheese and basil.
OMG…This is so easy and addicting. The reviews I read said it would be. This makes a ton and can be stored in refrigerator. Hey, you got no place to go….give this a try.
1/2 pound Parmesan, not too dry
1/2 pound Asiago cheese, not too dry
2 teaspoons minced garlic
2 teaspoons dried oregano
1 teaspoon red pepper flakes
2 tablespoons chopped green onion
1 1/2 cups extra-virgin olive oil
1 teaspoon freshly ground black pepper
Remove any rind from the cheeses and chop the cheeses into rough 1-inch chunks. Place the cheese in a food processor with the garlic, oregano, and red pepper flakes and pulse until reduced to the size of fine pea gravel. Stir in the green onion, olive oil and black pepper and pulse again. Cover and let stand at room temperature for at least 4 hours before using.