Wednesday, January 30, 2013

Raspberry Swirl Rolls


rasp8W
These rolls are made like cinnamon rolls- but instead of a butter/cinnamon filling, the filling is a bit of sugar, cornstarch, and a bag of frozen raspberries.  Then they are baked and frosted with a simple icing.  I added vanilla bean seeds to my icing and really sent it over the top- I loved how it tasted and looked. 
raspW
I had one problem with these rolls- my oven bakes really, really fast.  These were getting way too brown on top before the allotted time was up, so I figured they were done and took them out.  Well, they weren't quite done all the way.... but I didn't figure that out until I went to eat a cooled, frosted one a few hours later.  Oops!  Nothing you can really do about it at that point, except microwave it.  And- it was only the very center ones that were doughy.  The sides and corners were perfect. 

This problem could have been corrected by one very simple thing- covering the rolls with foil during the last 10 minutes of baking time- which I will do with this and similar recipes from now on, to avoid such disappointment.  :)  I do remember reading, somewhere, that the internal temp for fully baked bread is 190 F.  So, when I made another bread recipe later in the week, I tested it and it was 200 F, and fully done.  :)  Just a little FYI; I think I'll test bread every time now. 
rasp5W
I love making things like this and still loved how they turned out.  My husband microwaved one of the doughiest ones and said it fully cooked in there (after about 2 minutes).  Anyway, most people don't have hyper-baking ovens like I do.  Yes, I use an over thermometer.  My oven just bakes really fast, for some reason. 
rasp1W
 
rasp9W
Raspberry Swirl Rolls
adapted from Food and Wine via Buns in My Oven

For the dough: 
1 cup milk
2/3 cup sugar
1 1/2 tablespoons active dry yeast
1 stick unsalted butter, softened
2 large eggs
1/2 teaspoon salt
4 1/4 cups all-purpose flour, plus more for dusting (can use some whole wheat pastry flour)

For the filling:
One 10 or 12-ounce package frozen raspberries, not thawed
1/4 cup plus 2 tablespoons sugar
1 teaspoon cornstarch

For the glaze:
1 cup powdered sugar
3 tablespoons heavy cream
1/2 teaspoon vanilla
1/2 vanilla bean, seeds scraped out, optional

1.  Heat the milk to 95 degrees in a small saucepan or in the microwave. Add the milk and sugar to the bowl of a stand mixer and sprinkle the yeast into the milk mixture. Let sit until foamy, about 5 minutes.

2.  Add the softened butter, eggs, salt, and mix with the dough hook on low. Beat in the flour and increase the speed to medium. If dough is still runny, add more flour, a little bit at a time, until it comes together.  You want the dough to remain soft but not too soft.  Continue beating for 3 minutes or until a soft dough forms.  Increase the speed to medium-high and beat the dough for 10 minutes.

3.  Form the dough (it will be rather soft) into a ball and place it into a greased bowl. Cover with plastic wrap and place in a warm spot (the oven with the light turned on is perfect for this) to proof for 1 hour or until doubled in size.

4.  Line the bottom of a 9x13 baking pan (or two 9 inch round cake pans) with parchment paper and spray with cooking spray.  (I used a 9x13 and still had to place 4 rolls in a smaller baking dish.)  Turn the dough out onto a lightly floured work surface or Silpat and roll into a 10x24 inch rectangle.
5.  Combine the frozen raspberries, sugar, and cornstarch in a medium sized bowl and stir until just combined. Work quickly so as not to let the raspberries thaw.  Sprinkle the raspberry mixture evenly over the dough, leaving about an inch of space along the bottom length of the rectangle.
Roll the dough tightly to form a 24 inch long log.

6.  Working quickly, cut the log into quarters, and then each quarter into 4 evenly sized slices.  I always use floss or thread to cut rolls like this.  Place each roll in the prepared pan, cut sides up.  Cover the pan with plastic wrap and let rise for 2 hours.

7.  Preheat the oven to 400 degrees and bake the rolls for 20 minutes or until they are golden and bubbling. If starting to brown before the time is up, cover with foil and continue baking.  Cool on a wire rack for 30 minutes.

8.  Prepare the glaze by whisking together the powdered sugar, cream, vanilla, and the optional seeds from vanilla bean.  Drizzle the glaze over the rolls and serve.

Note: To prepare the rolls ahead of time, complete the recipe through the second rise and then wrap with foil and place in the refrigerator overnight. Remove from the fridge in the morning to return to room temperature and continue baking as per the recipe.
rasp2W
**This post and photos are property of http://dishingwithdish.blogspot.com/**/

Monday, January 28, 2013

Garlic Roasted Zucchini


zuccW
This was a quick, delicious, and very easy side dish.  It's a wonderful way to use zucchini.  I can't wait to try it in summer, when it is in season and super cheap.  After having Garlic Roasted Cauliflower so many times, I was eager to try another roasted veggie side dish.  I used two small zucchini for this recipe, and it was perfect for my husband and I.  (The kids were not interested- little boogers.)
zucc5W
Garlic Roasted Zucchini
adapted from The Gingered Whisk
Serves 2-3

2 Zucchini
Olive Oil
Salt and Pepper
Herbs of choice, optional
2-3 Garlic cloves, sliced
Parmesan Cheese

1.  Preheat oven to 375 F.  Cut zucchini into large coins and then quarter.  Lightly oil a large roasting pan.  Place the zucchini and garlic in the roasting pan, drizzle in a bit of olive oil to coat, sprinkle on some salt and pepper, and optional herbs.

2.  Bake for 20-25 minutes, or until the zucchini is soft and starting to turn golden in a few places.
Spoon the zucchini into a serving bowl and garnish with a little Parmesan cheese.

zucc4W
**This post and photos are property of http://dishingwithdish.blogspot.com/**/

Sunday, January 27, 2013

Easy Batter Rolls (No Knead)


roll1W
I've been making these rolls often lately, especially on Sunday- I make them Sunday morning, let them rise in the fridge for a few hours while we're at church, and then bake them when I get home.  They original recipe doesn't include having them rise in the fridge for a few hours, but it works out great for these.  I've never actually tried making them without that fridge rise, lol!  I bet they'd rise even higher, though.  The kids love these!  And they are so easy- no kneading at all.  Getting the sticky dough into the muffin tins is a tiny bit of a challenge, but the use of two spoons helps.  I tried using a cookie scoop, and it didn't really make it any easier.

rollW
Easy Batter Rolls (No Knead)
adapted from Taste of Home
Makes 1 Dozen
 
3 cups all-purpose flour (I used 1c whole wheat pastry flour)
2 tablespoons sugar
1 package (1/4 ounce) active dry yeast
1 teaspoon salt
1 cup water
2 tablespoons butter
1 egg
melted butter, for brushing the tops after baking
 
1.  In a large bowl, combine 2 cups flour, sugar, yeast and salt.  In a small saucepan, heat water and butter to 120°-130°. (Use a thermometer; it is really easy to overheat the mixture here.  If you do, you must let it cool back down to 120-130 F or it will kill the yeast!)  Add to dry ingredients; beat until blended.  Add egg; beat on low speed for 30 seconds, then on high for 3 minutes.  Stir in remaining flour (batter will be stiff).  Do not knead.  Cover and let rise in a warm place until doubled, about 30 minutes.

2.  Stir dough down.  Fill greased muffin cups half full.  (Using two spoons is good for this, or a rubber spatula.)  Cover and let rise until doubled, about 30-45 minutes. *If preparing this ahead of time to let rise in the fridge, prepare up to this point.  Cover with plastic wrap that has been sprayed with cooking spray.  Refrigerate for a few hours.  Before baking, remove from the fridge as you preheat the oven.  Carefully remove the plastic wrap and bake as directed below.)

3.  Bake at 350° for 15-20 minutes or until golden brown. Cool for 1 minute before removing from pan to a wire rack. Brush tops with melted butter.

**This post and photos are property of http://dishingwithdish.blogspot.com**

Friday, January 25, 2013

Chicken Alfredo Pizza


pizza6W
This was a delicious pizza.  I've always wanted to make an Alfredo pizza, and finally did it when I saw this delicious-looking recipe over on Cooking Classy.  You make a delicious Alfredo sauce and use it to top your favorite (or store-bought) pizza crust.  The sauce is so good that I think I want to make it just to put over pasta sometime.  This pizza is also topped with grilled chicken, cooked bacon, and chopped green onions.  Very, very rich and flavorful!  
pizza4W
For the crust, I just made a batch of my Pizza Hut copycat pizza dough and used about 12-14 oz of that.  (With the rest of the dough, I just made normal deep-dish pizzas with pepperoni and red sauce for the kids.  They were weird about the Alfredo pizza, as expected.)

pizza1W
My oven is tiny, like really tiny (only 16 inches across, lol.)  So, I have a small pizza stone.  I think 12 or 13 inches.  So, that's why I didn't use a full pound of dough.  My pizza was only 11 or 12 inches.  Because of this, I didn't end up using all the Alfredo sauce.  Next time, I'd reduce it, but for a 16-inch pizza, you will probably want the full amount.  The directions below will be the original recipe, though, for a 16-inch.  For my smaller pizza, I'd just go with the 1/2 cup of milk and cream and skip the extra 2 Tbs.  I'd also reduce the Parm a bit.  Although, the sauce was so good, I had no problem just eating the excess with a spoon. 

I don't have a pizza peel, so when I use my pizza stone, I prepare the dough on parchment paper and then just carefully transfer the whole thing onto my hot stone. 

Chicken Alfredo Pizza
adapted from Cooking Classy
Makes one 14-16-inch pizza

1 lb pizza dough, store-bought or homemade
1 1/2 cups cooked or grilled, shredded chicken
2 Tbsp butter
1/4 tsp garlic powder
1/8 tsp onion powder
1 Tbsp flour, plus more for dusting
1/2 cup + 2 Tbsp heavy cream
1/2 cup + 2 Tbsp whole milk
2 oz finely shredded Parmesan cheese (1/2 cup)
Salt and freshly ground pepper, to taste
cornmeal, for dusting
4 oz shredded Mozzarella cheese (1 cup)
6 slices bacon, cooked and chopped
1 Tbsp extra virgin olive oil
1 1/2 Tbsp chopped green onions
1.  Preheat oven to 425 degrees. Place a pizza stone in center of oven to heat while preparing toppings for pizza (for at least 30 minutes).
2.  Melt butter along with garlic powder and onion powder in a medium saucepan over medium heat. Whisk in flour and cook for 1 minute, stirring constantly. While whisking vigorously, slowly pour in cream and milk. Bring mixture just to a gentle bubble stirring constantly. Allow mixture to gently boil for 20 seconds, stirring constantly. Remove from heat, add in Parmesan cheese, season with salt and pepper to taste then return to warm heat and stir occasionally until ready to use.
3.  To assemble pizza: On a floured work surface (or on a sheet of parchment if you don't have a peel), flatten, stretch and shape pizza dough into a 13 to 14-inch round, while creating a thicker outer crust. Sprinkle a wooden pizza peel with flour and cornmeal and transfer shaped dough to pizza peel, reshaping dough as need. Remove pizza stone from oven, sprinkle lightly with cornmeal then carefully slide shaped pizza dough from pizza peel onto hot pizza stone. (Or transfer your sheet of parchment + dough onto your hot stone.) 
3.  Pour half of the Alfredo sauce over dough round, then use the back of a spoon to spread into an even layer coming within about 1-inch of the edge. Sprinkle shredded chicken over sauce layer, then pour remaining sauce evenly over chicken. Sprinkle top evenly with Mozzarella cheese then sprinkle with chopped bacon. Brush outer crust with olive oil and season crust lightly with a pinch of garlic powder and salt. Bake in preheated oven 14 - 16 minutes until crust is nicely golden. Remove from oven, garnish top evenly with green onions, cut into slices and serve warm.
pizza7W
**This post and photos are property of http://dishingwithdish.blogspot.com**

Wednesday, January 23, 2013

Apple Cinnamon Slow Cooker Steel-Cut Oatmeal


oatsW
Here's yet another recipe for slow-cooker steel cut oats.  We've already been through Pumpkin, Peaches and Cream, Eggnog, and Dulce de Leche.  And just yesterday, I made one using dried blueberries, which I will post soon!  This one was easy and tasty, and thanks to the use of apple juice, no extra sugar was needed when we ate this for breakfast!  A Cooking Friend first mentioned that she made an apple version based on the Peaches and Cream version, and I mentally bookmarked it to make soon.  I was browsing the Internet last week though, and saw that Closet Cooking had an apple version.  It looked perfect, so I tried it as soon as I could. 

Apple Cinnamon Slow Cooker Steel-Cut Oatmeal
adapted from Closet Cooking

1 cup steel cut oats
2 cups apple juice or apple cider (or water)
2 cups milk (I used unsweetened almond milk)
2 small apples, peeled, cored and cut into bite sized pieces
1/4 cup brown sugar
1/2 teaspoon cinnamon
1 dash nutmeg, grated
walnuts, chopped (optional)
milk to taste (optional)
1.  Place the steel cut oats, apple juice or water, almond milk, apple, brown sugar, cinnamon, and nutmeg and in a slow cooker and set it to cook on low for 4 hours.
2.  Stir the oatmeal and serve immediately or cover and refrigerate for serving later.   When serving, add walnuts and milk if desired. 

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Monday, January 21, 2013

Slow Cooker Parmesan Tomato Soup


soup3W
I saw this on Pinterest a while ago and bookmarked it.  I finally made it last week when I needed something easy and quick for dinner.  You throw a bunch of veggies and broth in the slow cooker in the morning, and then I blended it all up with my immersion blender.  Then you make a roux on the stove and stir it into the soup so it's all nice and thick.  I actually cut the butter and flour amount in half when I made this because it looked like a lot.

soup2W
Slow Cooker Parmesan Tomato Soup
adapted from Random Thoughts and Thrills

2 (14 oz) cans diced tomatoes, with juice (or one large can)
1 cup finely diced celery
1 cup finely diced carrots
1 cup finely diced onions
1 tsp dried oregano or 1 T fresh oregano
1 T dried basil or 1/4 cup fresh basil
4 cups chicken broth
1 bay leaf
1/4 cup butter
1/4 cup flour
1/2 cup Parmesan cheese
1 1/2 cups unsweetened almond milk, warmed
salt and pepper, to taste

1.  Add tomatoes, celery, carrots, chicken broth, onions, oregano, basil, and bay leaf to a large slow cooker.  Cover and cook on LOW for 5-7 hours, until flavors are blended and vegetables are soft.

2.  About 30 minutes before serving prepare, blend the soup smooth with an immersion blender.  Then, make a roux.  In a medium saucepan, melt butter over low heat in a skillet and add flour. Stir constantly with a whisk for a few minutes. Slowly stir in 1 cup hot soup. Add another 3 cups and stir until smooth. Add all back into the slow cooker. Stir and add the Parmesan cheese, warmed almond milk, salt and pepper. Add additional basil and oregano if needed (the slow cooker mutes spices and they get bland over time, so don't be afraid to always season to taste at the end).

3.   Cover and cook on LOW for another 30 minutes or so until ready to serve.

**This post and photos are property of http://dishingwithdish.blogspot.com/**/

Saturday, January 19, 2013

Buttermilk Banana Pancakes


panW
I'm always looking for new buttermilk pancake recipes, and here is a flavor I had never made before: banana!  This recipe was perfect at the time I made it; I had just enough very ripe bananas that needed using, and I had 2 cups of buttermilk on hand.  My son ate his with homemade strawberry jam and peanut butter and that was a delicious combo (I stole a bite). 
 
PS:  This is my 800th post!!  Whoo-hoo!!!  To celebrate, I think I'll go to bed at 9:30 tonight.....

pan1W
 
Buttermilk Banana Pancakes
 
2 cups all-purpose flour (I used half whole wheat pastry)
2 teaspoons baking powder
1 1/2 teaspoon baking soda
1/2 teaspoon salt
1 Tablespoon sugar
2 eggs
2 Tablespoons melted butter or canola oil (try coconut oil!)
2 cups buttermilk
2 over-ripe bananas, mashed
 
1.  Heat a large skillet over medium heat.  In a large bowl, whisk together flour, baking powder and soda, salt, and sugar. 
 
2.  In a separate bowl, mix together eggs, butter or oil, and buttermilk.  Pour wet into dry ingredients and mix until moistened.  Do not overmix.  Fold in mashed bananas. 
 
3.  Oil the hot skillet, and drop batter by 1/4 cupfuls onto hot skillet.  Cook until edges are dry and bubbles appear.  Flip and cook until golden brown.  Repeat with each pancake. 
 


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Thursday, January 17, 2013

Indian Raita (Yogurt Sauce)


raita3W
We had this Raita the other night with our Tandoori Chicken, Grilled Naan and Roasted Cauliflower.  Raita is very similar to Greek Tzatziki.  It is often eaten with spicy foods to cool down the palate.  Our food wasn't very spicy, but we still ate and enjoyed it.  :)  Most of us loved this.  My 6-year old ate a lot with his food, and was scraping out all the leftover Raita and eating it with a spoon. 

The original recipe does not include lemon juice, but I put some in anyway.  I love the lemon flavor in this.  I also used a mix of fresh mint and cilantro.  The second time I made this, I had no fresh herbs, and it still tasted great. 

raita6W
Indian Raita (Yogurt Sauce)
adapted from Epicurious (Bon AppƩtit Test Kitchen)
(I tripled this recipe for our fam- and we still ate it all)

1/2 cup plain yogurt
1/2 cup chopped seeded English hothouse cucumber
2 tablespoons chopped fresh cilantro
2 teaspoons chopped green onions
1/4 teaspoon ground coriander
1/4 teaspoon ground cumin
juice of 1/2 lemon, optional
salt, to taste
1.  Mix all ingredients in a medium bowl.  Add salt to taste.  Chill, covered, until ready to serve. 
**This post and photos are property of http://dishingwithdish.blogspot.com/**/

Wednesday, January 16, 2013

Grilled Tandoori Chicken


raichixW
This chicken was so delicious, flavorful, and tender.  We've had it twice recently.  The yogurt and lemon juice in the marinade help to tenderize it, while the spices infuse it with amazing flavor.  I love using Garam Masala in Indian recipes- it provides such a warm and complex flavor.  McCormick used to make a good one (not sure if they still do; I can't find it).  I now order mine from Vitacost.  I'm sure Penzey's has a good one too. 

raichix1W
We ate this with Indian Raita (a yogurt sauce), Grilled Naan Bread, and Garlic Roasted Cauliflower.  Such a delicious meal- one we are all wanting to repeat soon. 

Grilled Tandoori Chicken
adatped from Closet Cooking

1/2 cup plain yogurt
1/2 lemon (juice)
1/2 small onion (grated)
1 tablespoon garlic (grated)
1 tablespoon ginger (grated)
1 tablespoon garam masala
1 tablespoon paprika (I used smoked)
1 teaspoon cumin
1 teaspoon coriander
cayenne pepper (to taste-I used hardly any, lol)
salt to taste
1 pound chicken (boneless and skinless (I used tenders), cut into 1 inch pieces)

1. Mix all of the ingredients except the chicken.  Place the chicken in a freezer bag along with the marinade and marinate in the fridge for at least an hour, preferably several hours to overnight.

2. Pull the chicken from the fridge and let it come to room temperature.  Remove the chicken from the marinade and skewer it.

3.  Preheat your charcoal or gas grill.  Grill the chicken until cooked, about 3-5 minutes per side.
**This post and photos are property of http://dishingwithdish.blogspot.com/ **

Monday, January 14, 2013

Chocolate Coconut Vegan Ice Cream


ic3W
I thought this was an amazing recipe- SO delicious and creamy, simple, EASY, only three ingredients, and vegan, to boot!  I made this back in early November, but it got bumped to the back burner since I was posting about Thanksgiving and then Christmas.  Maybe I'm weird, but I like to make homemade ice cream even in the winter.  (Not that it gets very "wintry" where I live, anyway).  If you like chocolate and coconut, this one is for you! 

If you are interested in another ice cream recipe using coconut milk, check out this Coconut & Lime Ice Cream. 

Note:  My cocoa powder lumped and clumped up when I was making this, and no amount of whisking would fix it.  I just strained it and discarded the lumps that didn't go through the strainer.  The finished recipe was fine. 
ic1W

Chocolate Coconut Vegan Ice Cream
adapted from Domestic Fits

2 (13.5 oz) cans of full fat coconut milk
1 1/4 cup sugar
1/2 cup good quality unsweetened cocoa powder

1.  In a heavy pot over medium heat, add all the ingredients and stir. Allow to simmer until thickened slightly, about 8 minutes.  The cocoa may clump up-strain into a container and refrigerate until cold, about 4-6 hours or overnight.  (Discard cocoa clumps.)

2.  Add to an ice cream maker and churn until set, about 15 to 20 minutes.  Freeze until desired consistency is reached. 
**This post and photos are property of http://dishingwithdish.blogspot.com **


Friday, January 11, 2013

Chicken Corn Chowder


Chicken & Corn Chowder
This was so good, and hearty and filling; a great meal for winter.  It made quite a bit, too; enough for dinner for two nights and lunch for me for 2 days, as well.  It also is not that bad for you, if you go easy on the cheese and bacon toppings.  I would not skip those garnishes; they add a lot of flavor, color and interest to this soup. 

My little store was completely out of whole milk, and even 2%, when I was shopping for this, so I used a can of evaporated milk and then some almond milk and 1%, and it worked out very well.  For the chicken, I used the meat off of one store-bought rotisserie chicken.  I also made homemade broth from the leftover bones.
Chicken & Corn Chowder

Chicken Corn Chowder
adapted from Buns in My Oven

6 ears of fresh corn, husked and silks removed (or 2 cups frozen corn and 1-15 ounce can cream corn)
6 slices bacon, chopped
8 scallions
3 medium potatoes (I left the peel on)
2 tablespoons all-purpose flour
2 1/2 cups chicken stock (I used homemade)
2 teaspoons Old Bay seasoning
1 teaspoon dried parsley flakes
1/2 teaspoon dried thyme
1/4 teaspoon cayenne pepper (or to taste)
3 cups whole milk (I used a mix of evap milk, almond and 1%)
1 small can (4 ounces) chopped green chiles
2 cups roasted chicken, shredded (a Rotisserie chicken is great for this!)
Salt and pepper, to taste
Garnishes: shredded sharp cheddar, cooked bacon (set aside) and green onion tops (set aside)

1.  In a large stock pot, fry the bacon pieces until crisp. Remove from the pan, leaving the drippings, and set aside.  If there are more than about 2 tablespoons of drippings left, remove them from the pot and either discard or save for another use. 

2.  Peel and chop the potatoes into bite sized chunks. Slice the scallions very thin and separate the greens from the whites.

3.  Place the potatoes and white scallion pieces into the stock pot and cook over medium heat until the scallions have softened, 2 or 3 minutes.  Sprinkle in the flour and cook, stirring constantly, for about 1 minute.  Pour in the chicken stock, Old Bay, thyme, parsley, cayenne, salt, and pepper, stirring well. Bring to a boil over medium heat, stirring occasionally.

4.  Reduce heat to low and simmer for 12-15 minutes or until the potatoes are tender. Stir and scrape the bottom every now and then, or the flour might stick.  Add milk, corn (if using fresh corn, cut from the cob with a sharp knife. Use the back of your knife to release the pulp from the cob), chicken, and green chiles. Cook over low heat until heated through, about 5 minutes. Taste and add salt and pepper, if needed.  Garnish servings with greens onion tops, bacon, and cheddar cheese.
Chicken & Corn Chowder

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Tuesday, January 8, 2013

Dulce de Leche Slow Cooker Steel-Cut Oatmeal


ddoat1W
Here's another variation on amazing slow-cooker steel cut oatmeal.  I love making different versions of this!  I based this off of the pumpkin recipe, just subbing Dulce de Leche for pumpkin and cutting out the sugar and spices.  (Cinnamon would probably be really good in here though!)  I topped servings with a small dallop of leftover Dulce de Leche (which melted right into the hot oats) and a sprinkle of sea salt.  Good times, good times!

Like the other steel-cut oat recipes I've made, I let this cook about 4-5 hours in the afternoon and when it was perfectly done, I let it cool in the crockpot for a bit and then transferred it to an airtight container and stuck it in the fridge.  Then, I just microwaved individual servings every morning.  Next up, I want to try an apple-cinnamon version a cooking friend tried. 

ddoat2W

Dulce de Leche Slow Cooker Steel-Cut Oatmeal
adapted from this recipe
makes 4-6 servings

1 cup steel cut oats
1 12oz can evaporated milk
2 cups milk (a combo of almond & dairy is good)
1 cup water
1 cup Dulce de Leche
pinch sea salt
1/2 teaspoon vanilla extract
sea salt for garnishing, optional

1. Spray the inside of slow cooker crock with cooking spray.

2. In a large bowl, stir all ingredients together (except sea salt garnish). Pour into slow cooker. Cook on low for 4-5 hours, or until liquid is absorbed and oats are tender, but not mushy. 

3. For breakfast in the morning, just microwave individual servings; this keeps well in the fridge for a few days.  Top servings with a small amount of leftover Dulce de Leche and a sprinkle of sea salt; optional.

**This post and photos are property of http://dishingwithdish.blogspot.com/ **

Monday, January 7, 2013

Manchego-Prosciutto Stuffed Pork Chops


pork1W
I hope everyone had a great New Year's.  We took a one-week trip to Germany and had a lot of fun there.  I haven't made any new recipes for a long time, but we had these pork chops back in November and really liked them.  The recipe is from a local blogger.  Instead of chorizo, I used Portuguese Prosciutto (Presunto).  I loved the use of Manchego cheese in this.  That is one of my kids' favorite cheeses- they beg for it.  :)  We had this with my stand-bys of Parmesan Orzo and Caesar Salad
pork2W
 
Manchego-Prosciutto Stuffed Pork Chops
adapted from Elvira's Bistrot
 
4 thick pork chops (I used boneless)
salt & black pepper to taste
4 thin slices chourizo or Prosciutto
4 small pieces of Manchego cheese
1/2 cup flour
1/2 cup breadcrumbs
1 tablespoon dried thyme
1 egg, beaten
1 Tbsp olive oil
1 Tbsp butter

1.  Preheat the oven to 350 F.  Using a very sharp knife, create a pocket in the side of each pork chop.  The pocket should be big enough to fit the cheese and Prosciutto.  Make sure you do not cut through the whole chop.  Season with salt and pepper. 

2.  Fold the proscuitto around the cheese.  Insert into the pork chop pockets, with the folded part facing outwards. 

3.  One by one, place the chops into the flour and then into the beaten egg.  Mix the thyme with bread crumbs, and dip each pork chop into the mixture, coating all sides.  Press with your fingertips to adhere the breadcrumbs evenly.  Heat the oil and butter in a large skillet (I used cast-iron) over medium heat.  Add the chops and brown for 3-4 minutes on each side. 

4.  If using an oven-safe skillet, transfer the whole thing into the oven.  If not, transfer the browned chops into a baking dish and sprinkles them with the butter/oil mixture from the pan.  Bake in the oven for 15-30 minutes, turning once or twice, until done.  Test with a meat thermometer. 

**This post and photos are property of http://dishingwithdish.blogspot.com/ **