One Dish At A Time
  • Home
  • Recipes
  • Entertaining & Decor Ideas
  • Gluten-Free
  • Home Chef Spotlight
  • DINING OUT
  • About

4TH OF JULY RED, WHITE & BLUE CUPCAKES

7/3/2020

0 Comments

 
Picture
Here is an easy and show stoping recipe for a fireworks worthy 4th of July cupcake dessert.

​4th of July Red, White & Blue Cupcakes

(makes 12 cupcakes)


Ingredients:

For the Blue Vanilla Cupcakes:


  • 1½ cups all-purpose gluten-free flour
  • 1 cup granulated sugar
  • 1½ teaspoons baking powder
  • ½ teaspoon table salt
  • 8 tablespoons unsalted butter (1 stick), room temperature
  • ½ cup sour cream
  • 1 large egg , room temperature
  • 2 large egg yolks , room temperature
  • 1½ teaspoons vanilla extract
  • 6 tablespoons blue food coloring (liquid)
  • 12 medium sized strawberries

For the White Frosting:

  • 1 1/2 sticks unsalted butter, softened
  • 1 pound (3 2/3 cups) confectioners' sugar
  • 1 to 2 tablespoons milk (optional)

Instructions:

  • Adjust oven rack to middle position; heat oven to 350 degrees F. Line standard muffin/cupcake tin with paper or foil liners.
  • Whisk together flour, sugar, baking powder, and salt in bowl of standing mixer fitted with paddle attachment. Add butter, sour cream, egg and egg yolks, vanilla and food coloring; beat at medium speed until smooth and satiny, about 30 seconds. Scrape down sides of bowl with rubber spatula and mix by hand until smooth and no flour pockets remain.
  • Divide batter evenly among cups of prepared tin. Bake until cupcake tops are pale gold and toothpick or skewer inserted into center comes out clean, 20 to 24 minutes. Remove the cupcakes from tin and transfer to wire rack; cool cupcakes to room temperature before frosting.
  • In a mixing bowl, cream butter until smooth.
  • Gradually add confectioners' sugar; beat until smooth. If too thick to spread, beat in 1 to 2 tablespoons milk.
  • Wash and cut of the tops of strawberries. Frost cupcake and top with strawberry.
0 Comments

SAUSAGE AND KALE STUFFING

11/24/2014

0 Comments

 
Picture
Sausage & Kale Stuffing (serves 10-14)

Ingredients:
  • 1 loaf whole wheat or white hearth {gluten-free multigrain or white} bread (20 ounces), cut into 1/2-inch cubes (about 11 cups)
  • 1 tablespoon extra-virgin olive oil
  • 3/4 pound fresh breakfast sausage, removed from casings
  • 1 bunch kale, tough stems removed, leaves very thinly sliced, divided
  • 1 red onion, diced
  • 4 cloves garlic, chopped
  • 3 stalks celery, thinly sliced
  • 3 tablespoons unsalted butter
  • 3 Honeycrisp, Fuji, or other crisp apples, diced
  • 2 1/2 cups low-sodium chicken broth
  • 2 tablespoons chopped fresh thyme leaves
  • 1 teaspoon fine sea salt
  • 1/2 teaspoon ground black pepper



Instructions:
  1. Heat oven to 300°F. Spread bread cubes out on a large baking sheets and bake, stirring once, until dried but not browned, 15 to 20 minutes. Transfer to a large bowl.
  2. Meanwhile, in a large skillet, heat oil over medium-high heat. Add sausage and cook, breaking up chunks with the side of a spoon, until browned, about 6 minutes. Transfer sausage to bowl with bread with a slotted spoon. Return skillet to medium heat and add half the kale and 1/4 cup water. Cook, stirring, until kale is wilted; stir in remaining kale. Continue to cook, stirring frequently, until kale is tender, about 8 minutes, adding more water by tablespoons if necessary. Add onion, garlic, celery and butter and cook until vegetables are tender, about 6 minutes. Stir in apples and cook 3 minutes. Scrape vegetable mixture into bowl with bread and toss. Add broth, thyme, salt and pepper and toss again.
  3. If using to stuff a turkey, cool completely before stuffing. If baking separately, heat oven to 350°F; bake in a buttered casserole dish until lightly browned and crisp on top, 50 to 60 minutes.
0 Comments

CELERY ROOT AND POTATO GRATIN

11/24/2014

0 Comments

 
Picture
Celery Root & Potato Gratin (serves 12)

Ingredients:
  • 1/2 tablespoon butter
  • 1 1/2 cup reduced fat (2%) milk 
  • 2 cups half-and-half
  • 2 teaspoons chopped garlic
  • 2 tablespoons gluten-free flour
  • Salt and pepper, to taste
  • 2 pounds celery root, peeled and thinly sliced
  • 1 3/4 pound Yukon gold potatoes, unpeeled and thinly sliced
  • 1 1/2 cup gluten-free regular bread crumbs
  • 1 cup grated Swiss cheese, such as Emmentaler or Jarlsberg
  • 2 tablespoons chopped flat-leaf parsley


Instructions:
  1. Preheat oven to 350°F. Butter a 13-x9-inch casserole dish and set aside.
  2. Whisk together milk, half-and-half, garlic, flour, salt and pepper in a large pot over medium heat. Gently stir in celery root and potatoes and bring mixture to a boil. Reduce heat to medium low and simmer, stirring frequently and gently, until thickened slightly, about 10 minutes. 
  3. Transfer contents of pot to prepared dish and spread out evenly. Scatter breadcrumbs and cheese over the top and bake until tender, bubbly and golden brown, 45 to 50 minutes. 
  4. Set aside to let rest for 15 minutes. Garnish with parsley and serve.
0 Comments

ONION, BACON AND BUTTERNUT TART

11/17/2014

0 Comments

 
Picture
Onion, Bacon & Butternut Tart 
(serves 6 as a main course, 12 as an appetizer)

Ingredients:
  • All-purpose flour for rolling dough
  • 14 ounces whole wheat pizza dough, thawed if frozen or gluten-free remade pizza crust…we like Cali'flour Foods {If you get the ready-made crusts, follow instructions on package and skip to step 2!}
  • 5 slices thick-cut bacon
  • 1 large onion, halved and thinly sliced
  • 2 cloves garlic, thinly sliced
  • 1/2 teaspoon fine sea salt
  • 1 (10 ounces) package frozen diced butternut squash (1 1/2 cups), thawed
  • 1 1/2 cup (about 6 ounces) grated Fontina or Gruyère cheese
  • 2 teaspoons extra-virgin olive oil, divided
  • 1 tablespoon chopped fresh thyme

Instructions:
  1. On a lightly floured surface with a lightly floured rolling pin, roll dough out to a circle about 14 inches in diameter; if the dough pulls back strongly, stop rolling, cover the dough with a kitchen towel and let rest 10 minutes before continuing. Transfer dough to a round pizza pan, stone or large greased baking sheet; reshape dough as needed, but you can leave any edges of the dough hanging over the sides of the pan (they will be folded in later). Cover with a towel and refrigerate.
  2. Preheat oven to 475°F and place a rack in the middle of the oven. Cook bacon in a large skillet over medium heat until crisped, 8 to 10 minutes. Transfer bacon to a paper-towel-covered plate to drain. Pour off all but 1 tablespoon of grease left in skillet. Return skillet to medium heat and add onion, garlic and salt. Cook, stirring occasionally, until onion is golden and tender, about 15 minutes. Add squash and cook, tossing gently once or twice, until any excess moisture evaporates, 2 to 3 minutes.
  3. Scrape onion mixture into middle of dough and spread evenly, leaving a 1-inch border around edges. Sprinkle top with cheese. Brush edge of dough with half the oil and fold it over to make a ½-inch rim. Brush rim with remaining oil. Bake until tart is deeply browned and dough is cooked through, 20 to 25 minutes. Sprinkle with thyme and cool 10 minutes, then transfer to a cutting board and cut into wedges or squares for serving.

0 Comments

TIPSY TURKEY MARINADE: FOR A JUCY THANKSGIVING TURKEY

11/26/2013

0 Comments

 
We all want to end up with a nice juicy plump turkey right?


Well here is a quick and simple marinade that will work every time!!!


Tipsy Turkey Marinade

Ingredients:
  • 1 bottle of white wine (any non-sweet)
  • 1 medium white onion (quartered)
  • 6 cloves of garlic 
  • 1 branch fresh rosemary (about 2 tbsp)
  • 1 branch fresh thyme (about 2 tbsp)


Instructions
:
  1. Remove leaves from branches of rosemary and thyme. Place all the remaining ingredients into a blender with leaves. Blend until it all becomes foamy. 
  2. Pour all over the top and bottom of turkey making sure that you are constantly pouring some inside the cavities at the neck and stomach.   Place the turkey BREAST SIDE DOWN 18 - 24 hrs before cooking.  If you plan ahead you can marinade for 48 hours for a more penetrating affect and flavoring. {This amount of mixture is recommended for a 25 - 30 lbs turkey}.


Picture
Picture
Picture
Cover with aluminum foil and refrigerate till cooking time. Drain and discard marinade. You are now ready to stuff and roast your turkey!!

HAPPY THANKSGIVING EVERYONE!!!

0 Comments

    Categories

    All
    Appetizzer
    Bacon
    Baking
    Banana
    Bbq
    Beans
    Breakfast
    Brunch
    Cake
    Caramel
    Caramelized Onions
    Chicken
    Chocolate
    Chocolate Chip
    Chocolate Chip Cookies
    Chocolate Sauce
    Citrus Garlic Marinade
    Cookies
    Cooking
    Cuban Mojo Sauce
    Delicious
    Dessert
    Dinner
    Dinner For 2
    Dinner Parties
    Easy Recipe
    Eggplant
    Entertaining
    Entertaining Ideas
    Ethnic Recipe
    Florida
    Food
    Fried
    Fried Chicken
    Ginger
    GLÜHWEIN
    Gluten Free
    Goat Cheese
    Grilled
    Grilling
    Hazelnut
    Holiday Recipe
    Hot Wine
    Indian Food
    Latin Food
    Lunch
    Macadamia
    Macadamia Hazelnut Ginger And Chocolate Cookies
    Marinade
    Mexican Food
    Miami
    Mojo
    Mojo Criollo
    Mug Cake
    Nut
    Picnics
    Pistachio
    Pizza
    Potatoes
    Recipe
    Red Wine
    Rice
    Shrimp
    Side Dish
    Snack
    Spiced Wine
    Steak
    Sweets
    Tart
    Tasty
    Thanksgiving
    Thanksgiving Dinner
    Thanksgiving Recipe
    Thanksgiving Turkey
    Turkey
    Turkey Marinade
    Valentine's Day
    Vegetarian
    Vegetarian Recipe
    Wine
    Winter
    Yuca

    Archives

    February 2018
    November 2016
    November 2014
    December 2013
    November 2013
    September 2013
    June 2013
    May 2013
    April 2013

    RSS Feed

Powered by Create your own unique website with customizable templates.