Tuesday, February 28, 2012

Frank & Potato Bake

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Creamy total goodness at it's best

So you are busy, come home, realize you haven't taken anything out to defrost...  
Now what?  Don't panic!  Do you have hot dogs in the freezer or fridge?  Do you have potatoes? 
Cool, do I have an amazing just down home goodness recipe for you!

The entire dish takes about 1 hour from start of prep to finish, and it's just absolutely CREAMY GOODNESS!!!
This recipe was given to me from one of my favorite German patient's.
So I'm assuming it has German descent.  She taught me how to say hello, thank you, and your welcome with maybe a couple of swear words thrown in for good measure and all.  She also shared with me a few of her favorite German recipes...

I've changed things up over the years, but the credit still goes to Gretchen, whom I love, love, love!

Here we go!!

Frank & Potato Bake

6 Hotdogs (I used all beef Hebrew's National, I've made them with turkey and Kielbasa as well)
6-7 medium potatoes sliced
4 Tbls fresh chopped parsley
1 medium onion diced
3 Tbls butter
3 Tbls flour *see gluten free alternative*
2 c milk
2 c shredded cheese *divided; 1-1/2 c & reserve 1/2 c for topping)
4 Tbls mustard 
1 tsp salt
*fresh cracked pepper*

Preheat oven to 350F.

Peel your potatoes and using your microwave, nuke them for 5-7 minutes till softened (like a baked potato, pierce with a knife and if the knife slides easily through it, they are done).  Take out and set aside. As potatoes are cooling, chop and start cooking the rest of your ingredients!
When cool enough to handle, slice and place potatoes in a large pre-sprayed casserole dish. Sprinkle the ground pepper. Set aside

Chop the hot dogs, set aside.

Chop your parsley, set aside.  Start your cream sauce or Bechamel.  In a saucepan add your butter and let the butter melt.  Add your diced onions and start to saute.  Once onions have started to soften add your flour.  Let the flour and butter mixture cook for about 1 minute. Pour in the milk.  Using your whisk, whisk the mixture constantly till the mixture starts to thicken.  Once the mixture has thickened, turn off heat, and add your shredded cheese.

Stir in the cheese till completely incorporated.  Now we add the mustard, stir till thoroughly incorporated and finally add in the salt and your fresh chopped parsley.
Let's add in our chopped hot dogs to the cream sauce. Mix well and pour over the potatoes.  

Bake for about for 35 -45 minutes till lightly golden.  Pull out of oven and add the reserved shredded cheese.  Let sit for a few a minute or so till cheese has melted.

I know... just decadent

Serve with your favorite side.

Goodness at it's bestcan we say delicious and easy COMFORT FOOD!!!

1) Rice flour; treat just like regular flour, no other special instructions, no change in taste (kills me to tell you this; but it's found the cheapest at Walmart)

2) Guar Gum; There is a smidgen difference on this one.  You will need to make the "cream/Bechamel" sauce differently!  You will use about 1 tsp. or so of guar gum. 
Melt your butter/onion as instructed, then add your cold milk.  Turn off heat and sprinkle in guar gum using a whisk.  Make sure all your guar gum has been disolved.  Turn heat back on.  Whisking with a whisk, you will see when the mixture is starting to thicken.  Turn off heat.  Continue with the rest of the ingredients and instructions!

Dishin with Didi

Amazing food blog I recently discovered....

I wanted to let you know about this amazing blog I just recently discovered!!  Susan over at Permanet Posies is a total "foodie" just like me... not only does she make AMAZING DISHES, she also has a linky to promote your blog as well.  She is an amazingly, creative cook!!!  You should see her french fried onion Tilapia!!!  Hello???  Too die for, I was drooling reading the ingredients (I know Sherri ;-) )   SHOUT OUT TO YOU SUSAN!!!
permanent posies

Go on over and follow her, let her know what you think of her amazing recipes... tell her your stealing some, lol!!  Tell her I sent you!!  Be sure to come back and let me know if you linked to her, she is an amazing techy and makes everything so much easier!!

2nd SHOUT OUT to my amazing "coupon goddess" Ann, over at Coupons deals and More for letting me know about Susan's amazing blog, and SUPPORTING ME and encouraging and reprimanding me and talking techy to me *who said that*??  Thank you Ann!!!  For your support, encouragement, guidance and most of all friendship!!!!

Okay, I've gotten way too mushy *hmmm, clearing throat and wiping eyes*, off to make a downhome dinner...

Pictures to follow!!

Dishin with Didi

Saturday, February 25, 2012

OMG, I won $1000.00!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

Ultimate Recipe Challenge

I can't believe it!!!  I can't believe it!!!  It's like sureal!!

I entered the Ocean Spray and Heinz "ultimate recipe challenge" about 2 months ago.  They wanted you to utilize both ingredients and then come up with your own winning recipe.

I submitted my Sweet Savory Chicken Puff recipe. 

The first phase was the selection from the judges and chefs.  I really honestly cannot remember how they chose the small group, and then slowly reduced it till they came up with the 10 semi-finalists.
I was ONE of the 10!!!

Then they posted the semi-finalists and asked for your family and friends to vote for you daily.  The 5 with the most votes would win.  The one with the most votes of the 5 won the grand prize... I WAS #2!!!  (mine was the only one without a pic, long story, don't ask)... :-(
So what does that say about my amazing friends and family???  THEY ROCK!!!

They voted for me not even being able to see what my recipe looked like... that alone has touched me beyond belief!!
So to my friends and family, my foodie family, my online friends... and a few "hello's" ;-)

THANK YOU!!!!!!!!!!!!!!!!!!!

Dishin with Didi

Tuesday, February 21, 2012

My First Giveaway - Heirloom Cooking Contest

Hey everyone!!!!  Waving madly!!!

How are you??  Did you have a good Tuesday??  Awesome!!  Not so good... come to me, let me give you a huge hug and big glass of wine to boot!! ;-)

That being said, I'm so excited to tell you about this new contest www.Justapinch.com is offering... OMG, can we say amazing!!!

You can win; round trip tickets for two to Nashville TN, 2 tickets to the Grand Ol Opry!!!  $1000.00 shopping spree to the Viking store, HELLO, VIKING!!!!!!!!!!!!!!!!!!!!!!
Last BUT CERTAINLY not least and the best IMHO... the chance to meet the amazing kitchen crew!!!
You will then make your winning recipe in front of the audience and chit chat with the best cooks on the planet!!!!
I've got a few of my ultimate family favorites ready to submit, can't wait for this contest!!  I mean family, friends and best of???  What else can be better???
So click on the little cute chef on the right side of my page and submit your most "treasured" of recipes.
Do you have a dish that has been in your family forever???  What dish do all your friends tell you to bring ALWAYS???
Make sure to tell them that Didi - from "dishinwithdidi" sent you, and come back and tell me what you all submitted!! Because... you get a chance to win this amazing prize;

Digital compilation of all the Blue Ribbon recipes from 2011

I,  for one love easy, and how easy is to have award winning blue recipes a click away to create or be inspired.  Much easier than trying to remember which cookbook that recipe came from, and where the heck is the darn cookbook right?? Are you excited?  Here's what you need to do: 

There are 4 ways to win.

1. Leave a comment on this post, throw me a bone will ya! ;-)  Tell me how you like my blog so far and what you want to see more of. More cooking, less frugal, more frugal less cooking etc.

2. Like "Just a Pinch on FB" - come back and leave a separate comment telling me you did so.

3. Join "Just a Pinch" on their website.  While  your there, peruse the recipes and be ready to have your socks knocked off by the sheer talent and delicious recipes shared by the members.  Leave a separate comment telling me you joined, and what recipe really caught your eye while you were there.

4. Lastly; share this giveaway and the blog to your friends and favorite sites/blogs.  Come back and leave a separate comment.
 Deadline is March 1st

That's it!! 
Most of all.... give me details people, YOU KNOW I LOVE DETAILS!!!!!  I want to know what you submitted... heck I wanna drool just like the next guy!!! ;-)  Or better yet, MAKE YOUR DISH!!!!

So, share your pics, I will be happy to show them!!!  Just email me above!!!


Dishin with Didi

Sunday, February 19, 2012

Greek Creamy Lemon Meatballs (aka avgolemono)

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Avgolemono = Avgo (egg), lemono (with lemon)

This is the best down home food comfort, and I mean comfort!  So easy, and just right delicious! No other words can describe it, it's just delicious!  Plus it's such an easy meal to make you can certainly make it during the week for fast dinner meals. 

I don't know about you, but I am constantly looking for creamy and delicious without the added "fat", are you like that too?  I try to keep it real and waist/heart healthy!  More often than not, I revert back to my Greek roots.  Hey, they say that the Mediterranean diet is the best in the world regarding heart health right?  I guess they know what they are talking about!

So, grab your notebook and pen, or better yet, print... 
Grab your apron and let's go!

Greek Creamy Lemon Meatballs
1lb ground meat
1 small onion diced fine (or 3 green onions diced fine, I used the latter)
1-1/4 cups long grain rice (or whatever you have on hand)
1 tsp or so dried dill (depending on how much you like, me being Greek, I still only like the 1 tsp, dill is awesome, but can overpower in a heartbeat)
1/2 tsp black pepper
1/4 tsp granulated garlic (garlic powder)
1 egg

Lemon Sauce:
Juice of 1 lemon
1 egg separated (yolk from white)
pinch of salt

Extra ingredients:
3-1/2 cups water
1/4 parsley chopped fine *optional*
1-1/2 tbsp of chicken base
2 tbsp extra virgin olive oil

In a small bowl, add meatball ingredients.  Mix well till rice is incorporated thoroughly with the meat mixture and spices.  Using cookie scoop, scoop out the meatballs and set on a plate, set aside!

When finished making the meatballs, in a large non-stick skillet, add the olive oil, let heat and now add the meatballs.

Let them brown on one side, turn over, and let them brown on the other side.

(have no idea why this pic is so blurry, alas)

Turn down heat to low, add in the stock (chicken base).  If you have homemade chicken stock on hand, FANTASTIC!   I did not, have to get busy on that, so I depended on pre-made, and I gotta be honest with you guys, this particular product is FANTASTIC!  Low sodium and the flavor is OUTTA THIS WORLD!!!!

Pour in the water and cover the meatballs thoroughly!  Increase the temperature back up to medium.

Let the meatballs come to a full boil/simmer.  Lower the heat to low again, cover and time them for approximately 15-18 minutes.  Turn off heat when the timer is done, trust me!

This is what they will look like when the 18 minutes or so are over...

Can you see the rice is cooked??  YES!! Cover them to keep warm, and let's get busy with that amazing lemon sauce shall we?

Gather your very simple ingredients!

Juice your lemon, separate your egg.  How simple can that be?
Now that you have separated your egg white from egg yolk, I want you take a whisk and beat the living daylights out of the egg white.  Well not really, just till it's nice and frothy and creamy looking!  We don't want "meringue", we need it frothy.
Like this;

Easy right?  Are you with me?  Cool, let's move on.  Now the hard part, well not really, but I had to say it somewhere! 

Take about 1/3 cup of the chicken broth from the now cooked meatballs and pour directly into the beaten egg white mixture.  Mix well, add the lemon juice into the mixture, mix well again.  Finally add in the egg yolk  and whisk in well again.  What you are doing is literally "tempering" the eggs.  In other words, you are introducing a very hot mixture into a "neutral atmosphere".  So, the eggs are like; "oh, hey there handsome, what is UP"? *as their blinking their eyelashes profusely...
There' not screaming in horror, "OMG WERE GONNA FRY"!
So they behave nicely and do not fry/curdle and turn into scrambled eggs when you re-introduce them back into the broth and meatballs.  Which is exactly what your going to do below.

Let the meatballs and now the creamy lemon mixture come to a full boil once more.  Turn off the heat and let rest for just a few minutes and you are ready to serve!

Look at how creamy and low fat this sauce is... and did I mention AMAZINGLY DELICIOUS?

Our favorite way of eating this is over mashed potatoes, so darn good!

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Deliciousness in one bite, all I'm saying...

Till next time!

Dishin with Didi

Wednesday, February 15, 2012

Just a Pinch Blogger Brigade!!!!

So my fellow foodies, family and friends... I'M OFFICIALLY A BLOGGER in the Blogger Brigade for THE BEST RECIPE/FOOD SITE ON THE WEB... www.justapinch.com

The best RECIPE SITE EVER!!!!!!!!!!!!!!!!!! 
I can tell you, since joining in August of last year, I have discovered amazing treats to make for my family and friends, no matter what skill level you are...
Amazing folk to help you with the recipe, and even more... I'VE MADE THE BEST FRIENDS anyone can ask for!!!  Just check out this latest post!

Janet's Notebook

I know Sherri Logan personally, we both competed in the Sugardale BAC-ON competition last year, she was the one that introduced me to the wonderful world of "foodies"!!!  She is even more beautiful in person, and her smile... oh man oh man... it will light up a room!!! 
That being said, Melissa Sperka was the winning "Flour Power" winner just a month or so ago.  She was flown to TN, given a wonderful pkg at the VIKING store (HELLO, VIKING)!!!!! Plus, I say plus she got to the meet the wonderful "kitchen crew"!!  That alone would be worth it...
You can see from the wonderful post above; the kitchen crew, the winners, the past winners... the sense of friends and family is immediate!!!
Once you join Just a Pinch (JAP), you will no longer be alone in your culinary adventures... you will get support, you will get encouragement, cheers, congrats and most of all love!!

Because here on Just a Pinch, were not just a recipe site.... WERE FAMILY!!!!

That being said, I cannot wait to tell you guys about the lastest contest...
I KNOW!!!!!! :-)

JAP is launching their new contest soon... details soon to come... I know!!!!  I can keep a secret so I'm keeping it... BUT THIS WILL knock your socks off!!!  An amazing true to heart contest, and that's all I'm saying!!

Nope, nope, no amount of bribing will get me to open up!! (well maybe chocolate ;-))

Stay tuned for all the details!!!!!

Dishin with Didi

Tuesday, February 14, 2012

Valentines Day message to....

The ones I love!!

This post is dedicated to the "foodie husbands and wives and children  and our amazing friends" out there... that motivate, encourage, cheer, roll their eyes (but smile anyway), taste and critique our creations!!!

So your a foodie.  What is the first thing you do??  CREATE RECIPES!!!  If your inspired by someones creations, then you tweak and fiddle and make them your own...
Whom do you experiment on???? YOUR FAMILY AND FREINDS!!!!

These amazing loving cheerleaders that you have in your life everyday!!

To my husband:   My biggest supporter!!!  He's my rock, my best friend, my true love, my protector, my grounder and my "balloon breaker" but in a nice way!!
He will try my creations... and depending on his face, I can tell if it's a winner or not!!! LOL
He's my cheerleader, he cheers me on no matter what.... I can't tell you how many times he tells me in ernest; "baby, you have the passion, pursue your dream, I'm behind you all the way", "don't stop cooking okay" ??   :-)
Without him I would have MELT DOWNS!!!  Say it isn't so... say it isn't just "me" that has a meltdown when a recipe or picture come out not as you want... you throw your cooking spoon or spatula or tongues down, TEAR OFF YOUR APRON and state "your never cooking again"!!!! 
*looking around the room*, "maybe it is just me????  ;-)

To my best friend and my ENTIRE OTHER BEST HALF... I LOVE YOU!!!!  I wouldn't be a quarter of what I am now without your support, encourgement and love!!!

To my children: You guys ROCK!!!!  I can't thank you enough, for trying my creations, encouraging me, rooting for me, cheering  for me (very loudly I might say during cooking competitions), giving me your opinion (sometimes I just don't want them okay...no really, I mean seriously??? Seriously????  Alas I digress ;-) ), waiting until I take a pic to eat, and asking if you have taken the pic TO EAT!!!
Your support has meant more to me than you'll ever know!!  Your just simple "thumbs up" when I'm up on stage and your big smile, knowing mommy is melting and her hands are shaking and you can see by her face she's totally lost it.... YOU KNOW WHAT????  That meant the WORLD TO ME!!!!
I love you soooooooooooooooooo much!!!!!

To my friends:   You guys are amazing!!!  You motivate, you give me the thumbs up, you give me high fives, you vote for a recipe without a pic... "hello McCfly"????  You can't see it, you haven't tried it, but because you are who you are... your gonna support me no matter what....
TRUE FRIENDS!!!  Whether your real life, whether your online... goodness and kindness comes in so many way... I am TOTALLY BLESSED with good friends!!!!  I love you all!!!!

Readers:  I can't thank you enough!!!  My page views alone indicate that you guys are just amazing!!!  I love you guys too!!!  Thank you so very much for your encouragement and support!!!
I can tell you, that not so far in the distant future I will be having amazing giveaways from a few sites that have already sponsored me!!!  Their gifts are amazing!!!  I cannot WAIT to share them with you!!!


Dishin with Didi

Sunday, February 12, 2012

Creamy Ravioli Bake

This was our side last nite with that amazing stuffed pork tenderloin...
Outta this world is all I can say!!

I wanted something creamy to go with the pork, and mac and cheese came to mind... however, we can do better than that, no??  This can be served as a side dish, like I served it, or served as a main meal.  You get alot of creamy goodness and with a veggie, your good to go!!

Creamy Ravioli Bake

2 pkg ravioli (I used dehydrated porcini stuffed), but feel to use whatever you have on hand, frozen etc.

2 tbls finely chopped fresh parsley
1 green onion finely diced
3 slices bacon cooked crisp and crumbled
2 cups crimini mushrooms *optional*
1/4 parmesan  romano cheese
1 Tbls olive oil & 1 Tbls butter (to saute mushrooms)

Bechamel Sauce:

1 stick butter
5 Tbls flour
1/3 cup parmesan romano cheese
2-3/4 c Half & Half (I used fat free)
pinch of salt & black pepper

Bring a pot of water to boil.  As your water is starting to boil, in a saute pan, add 1 tbls olive oil & 1 tbls butter.  Add your crimini mushrooms and saute till golden, reduced and browned.  Set aside.

Meanwhile, your water should be ready, add your ravioli and cook till ala dente.  Remove and drain.  Cool with cold water, drain well and set aside.

While the raviolis are boiling, start your bechamel sauce (creamy white sauce).
Add your butter to a saucepan and melt.  Sprinkle your flour over the melted butter.  

Using your whisk, whisk the mixture for about 1 minute so the flour can actually cook *very important*.   Next, pour in your half & half, whisking constantly till mixture starts to thicken, about 2-3 minutes (trust me it feels longer, BUT SOOOOOOOOO WORTH IT).  Call me old fashioned, but not NOTHING beats the old fashioned bechamel sauce!!!  Nothing!!!
Turn off heat, add your grated cheese & salt & pepper.  Set aside.

Ravioli should be cooked by now.  Drain and using a 13 x 9 greased pan; add about 1/4 of the bechamel sauce to the bottom of the pan.

*notice how thick the sauce is.... YES*

Pour half of the ravioli over the sauce in your pan.  Add your sauteed mushrooms, 3/4 of your cooked crumbled bacon and 3/4 of your green onions.

Pour the remainder of your bechamel sauce over the cooked ravioli and toppings. 

Sprinkle with the remainder of your crumbled bacon and green onion and finally top with the 1/4 cup of parmesan romano cheese.
Bake at 350F for 35-45 minutes or till lightly golden!  Let rest for a few minutes, and serve.

This dish is just creamy goodness...
You feel, warm cozy and toe curling good when you take a big bite!!  Mind you, you can sub whatever veggies or flavor ravioli's you and your family/friend's like.  We love mushrooms, so I used the porcini mushrooms, and carried the theme thru with the crimini mushrooms. 
If mushrooms are not your favorite, no issues... sub whatever flavor veggie you like, or you can omit totally... either way; this recipe is just creamy goodness!!!!
 *This is what it looked like as a side dish for last nite's Valentine's Dinner*

Dishin with Didi

Saturday, February 11, 2012

Herb & Bread Crusted Stuffed Pork Tenderloin with Balsamic Raspberry Reduction

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Love = Valentine's Dinner

Yes... I know, Valentine's Day is not until... but, for a working busy mom, it's almost impossible to make a nice meal not just for her ONE TRUE LOVE, but numerous (children) and make it on the dinner table before 8pm, right??  At this point, the kids have whined, made themselves sandwiches... threatened you with chips and chocolate, have now totally disappeared and you're wondering where they are.  Hubby is hovering over you, he's looking at you and smiling, but deep down inside, YOU SO KNOW, he's thinking... "where the heck is dinner, what in heaven's name is that woman MAKING NOW"?? 
You're a mess, I know I AM!!! 

So I said to myself a long time ago; "self, when Valentine's Day falls on any other day, but the weekend, celebrate on weekends, ONLY"!!!  It's worked wonders so far!!

Mind you the Rugrats will still get their gifts on have given day, as well as hubby!!  However, when I come home  on said day; I'm not stressing, I'm not bouncing off the walls to make a nice dinner, nor do I have to come home HURRY, GET THE KIDS ALL ROUNDED UP TO GO out... 
Me: "Where are those kids"??
**one is texting and on FB.  The other is texting on FB and watchin a movie on their IPad***

So, my fellow family, foodies and readers, here is my solution to the problem!!!  Celebrate the weekend before (preferably) or the weekend after!!  Time spent with loved ones means more than the DESIGNATED day!!  Enjoy the ones you love, and don't forget to serve up something amazingly tasty too... hey memories are memories ya know!!!! ;-)

Herb Crusted Stuffed Pork Loin with a Raspberry/Balsamic Reduction


4-6lb Boneless Pork Tenderloin
2 cups fresh Crimini mushrooms, sliced
3 green onions, chopped finely
1/3 cup fresh parsley chopped fine
2/3 cup Panko bread crumbs (unseasoned)
6 slices bacon, cooked crisp and crumbled
1/2 tsp. Granulated garlic
1/4 cup grated Pecorino Romano Cheese
1-1/2 tsp. Fresh rosemary, chopped fine
Fresh black pepper

Trim all fatty parts and skin from your pork loin.  Working with a very sharp knife, insert knife all the way into the one part of the loin like this, take out your frustration I say!!! ;-)  Reserve cut out portion of pork roast, chop into small pieces and freeze.  Use for chili, tacos or whatever the mood set you for!! Maybe stir fry??

Using a circular motion, cut out a 2 inch piece circle from the center of your loin.  Remove pieces, set aside, switch side of loin around and do it again on the other side. 
You will have a nice stuffing surface on both sides.  Set aside.

Slice up your veggies; your Crimini mushrooms (or mushrooms of your choice).

Your parsley and green onions.

Preheat oven to 375.  In a saute pan fry your 6 slices of bacon.  Once crispy, set aside on paper lined plate. Reserve bacon drippings and add 1 tbls of butter.  Once butter has melted, add your mushrooms.  Saute till they have reduced in size by half, (about 4-6 minutes).  Turn off heat.  Add your granulated garlic, chopped green onion, your parsley, your crumbled bacon, finely chopped rosemary, your Panko bread crumbs, and finely your grated Pecorino Romano cheese.  *Mixture will be on the dry side, no worries*
Using your very clean fingers, take portions of the stuffing and stuff the one side of the loin.  Pressing evenly to make sure all surfaces are stuffed inside.  Once you have come to the end of the one loin, flip the other end over and repeat.  Set aside.

You should have about 1/2 cup of filling left over at this point.  *if you have any mushrooms, try and stuff them on either end, it just looks prettier if you don't have huge mushrooms on the top of the loin*.

On a baking sheet, add a nice size piece of aluminum foil.  Place 1/2 of what leftover mixture is left on the bottom of the aluminum foil lined baking sheet.  Place now stuffed the loin on top of leftover mixture.  Using your very clean hands, take the rest of the filling mixture and rub it all over the top and sides of the loin.  If you need a smidgen more of filling I would suggest herbs and panko instead of more cheese.
Last but not least, using a large toothpick, or small skewer, skewer each end close to avoid leakage of the filling.

WARNING:  Be very careful how you skewer... you can skewer yourself faster than you can blink... TRUST ME!!!!

YES,  YES SHE DID!!!!  NOOOOOOOOO she didn't???  Yea, she did... look!!!!!!!
So I did the bravest thing I could do.  I didn't scream or SWEAR!!  Nope, nope!  I handled it like the big girl I am ... I washed thoroughly with soap and water.  I then rinsed with Peroxide, applied Neosporin and then a bandaidGloved my hands in gloves, and off I went to finish the recipe!!

Cover thoroughly in aluminum foil and place in over for approximately 55-65 minutes.  The last 15 minutes, uncover aluminum foil.  Drain excess juices and return to oven till nicely golden and meat thermometer reads 155-165.  Take out of the oven, cover back up with aluminum foil and let rest for 10 minutes.

Meanwhile, as roast is resting, you can start on your raspberry/balsamic reduction.

Raspberry/Balsamic Reduction Sauce

1 cup good quality Balsamic Vinegar
1/2 cup raspberry jam
1 tsp. Ground mustard
Pinch of sugar
Pinch of black pepper (or a few cranks of fresh)

In a small saucepan, add your vinegar, jam, mustard and sugar and pepper.  Heat on high, and reduce temperature to as low as it can go.  Let is simmer till it has reduced in half about 8-10 minutes or so.  It should be a semi-thick sauce at this point.  Turn off the heat and drizzle this amazing sauce over the sliced stuffed pork roast.


Dishin with Didi

Harvest Quick Bread... YUMMILICIOUS!!!!

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Harvest Bread

This recipe is absolutely out of this world delicious! This recipe was posted by my good friend Carol Jenkins over at Just a Pinch.com
harvest bread

OUT OF THIS WORLD!  I wish I could have more, but I have to be good, gotta be good I say... bringing it to my good friend Terri's party in a bit.  I did have to cut off the first slice for the photo shoot though, I mean hello?  Photo shoot *wink, wink* 

I made a couple of substitutions to the recipe to make it more "heart healthy" for the MegaRed party I was invited to.

 - I used 1 part organic spelt pastry flour and 1 part all purpose flour
 - I used my LATEST ADDICTION;  Mariani Cinnamon Raisin Bread Flavored Raisins
    (one try and you will see what I'm talking about, big fat juicy flavored raisins)
 - Increased the baking time by 12 minutes because of the denser flour sub
 - Added 1/4 cup walnuts, and 1/4 cup chopped pecans

The rest of the recipe was done exactly as Carol states... the various spices, along with the goodness of the raisins and nuts?  Produces a moist, delicious loaf.  Perfect for breakfast, snack, dessert or anytime! 
Give it a try, it's amazing!

Till next time!

Dishin with Didi

Monday, February 6, 2012

Supreme Pizza Stuffed Mushrooms

I made these yesterday for our super bowl get together... can I say (and so do my guests)... out of this freakin world!!!  These were the BEST STUFFED mushrooms ever!!!  They taste like little pizza's in your mouth, and I'M NOT KIDDING!!!  So very, very easy to make and I can't thank my friend and foodie sister enough Melissa Sperka!!!  Shout out to her, because this recipe ROCKS!!!

Here is her blog; be ready to salivate and take notes profusely... cuz not only is she beautiful she is a rocking CHEF!!!!


They were gone in 1 second... I literally had to yell at the guys, tear off my apron and step up on the stool AND THREATEN THEM (not that anyone took me seriously, they continued to play monkey in the middle with me, UGHHHHHH) ..... "oh, oh, mama Di is ticked".. so they let me do what I had to do...
Take pics that is :-) and then try before everything was devoured!!!

If you're looking for  a good pizza recipe that is low fat, lowcarb and totally easy to make... here is proof in the pudding....
I had leftover filling because I chose to use baby Bella's... so I used wonton wrappers to fill, OMG, either way... MAN OH MAN!!!!!
Thank you Melissa!!!

Dishin with Didi