Monday, April 25, 2016

Taramosalata - Greek Cavier Spread


 Tell me about it.  This is so good, I could barely stop myself from digging into this before I took the pics!

What is taramosalata you ask? 

Taramasalata
Meze
Taramasalata or taramosalata is a Greek and Turkish meze (appetizer) made from tarama, the salted and cured roe of the cod, carp, or grey mullet mixed with olive oil, lemon juice, and a starchy base of bread or potatoes, or sometimes almonds. Wikipedia
Place of origin: Greece

What does Tarama look like and where can you buy it you ask?
You can use the link below to order...

 


You can also peruse your "local" international store!


I love the internet, it makes life so much easier, doesn't it?


 This is one of the very most famous and classic Greek spreads.  It is just an explosion of flavors in your mouth.  You get a hint of salty from the roe, then "bam", the creaminess of the olive oil and potatoes hit you, then you ask yourself; "is that lemon juice and onions"?  I know!

You can make it with either stale crusty bread that you have gently soaked with water, to soften it, or with boiled potatoes.  I love the potato version. And this is what is pictured above.  It's Gluten free, deliciousness!
This is served as an appetizer with bread, crackers, pita bread, olives, and sometimes a small salad.  It's very healthy, very easy to make, but most of all?  Addicting!

This is my favorite way of eating it; I told you I had a hard time abstaining from digging in while taking the pics.



 Ready for the recipe?  Here we go;

Prep time: 20 minutes
No Cook
Yield: 3 cups

Ingredients:
3 large potatoes, peeled and boiled
1/2 jar (5 ounces) tarama, codfish roe
Juice of 1 lemon
1 small red onion, grated
1-1/4cups olive oil

Directions:
-In a food processor or blender, blend the tarama for just a minute or so, just to break it up.

-Add potatoes blend for a minute or so.

-While the machine is running, add in the grated onion, lemon juice and start drizzling the olive oil in a very thin stream until the mixture is thick and smooth.  It might not take all the olive oil.  No worries.

-Place in a pretty bowl, cover and chill.

Serve with crackers, cubed bread or spread on canapes.  Or heck, do like I do...
Grab a spoon.


Till next time!
 
Dishin with Didi

Wednesday, April 20, 2016

Country Style Stuffed Pork Loin



Even though spring is in the air, I still felt like making a "Sunday dinner".  You know, the one that everyone gathers around and waits anxiously to dig into?  The "old family style" dinners is what I'm talking about...
Yes, those Sunday dinners.

My older kids were visiting and I wanted to make something special for them.  I wanted to create memories for them to take home to and hopefully one day for them to want to recreate for "their own" family as well.  They would have a memory of mom tying the twine around the roast as I was busy slapping their hands away from them as they were attempting to sneak pieces of the cheese & pepperoni tray, while they were killing themselves laughing.  You know, that kind of memory!  
I wanted to serve them a dinner that not only would they want to recreate "mom's" recipe for their own family, it would be easy enough for them to recreate. 
Let's not forget the the memories associated with the dinner!  This is how this recipe came about!



This stuffed pork loin I have to tell you, is not only moist and absolutely delicious, it's a one pan meal my friends!  Literally all you have to do is add a side!  I know right?  Score one for mom!

Ready for the recipe? Here we go;

Prep time: 25 minutes
Bake time: 2.5 hours
Yield: 4-6 servings

Ingredients:
Pork Loin:
4.5lb boneless pork loin
1 pkg (6oz) cornbread stuffing mix, prepared
1 green onion, diced
Kitchen twine

Topping:
1/3 cup bread crumbs
2 tbsp dried parsley flakes
1 green onion, diced
1 tsp salt
1/2 tsp pepper
1 tsp garlic powder
1 tsp onion powder
1/4 tsp dried paprika
3 tbsp (1/4 cup) olive oil



Directions:
-On a flat surface with a very sharp knife, slice up one side of the pork loin and till almost to the top and then slice straight across.  You are creating a flap, see above.

-Place cornbread stuffing into cavity on top of pork loin and then onto the side uniformly.  

-In a small bowl add all your topping ingredients and mix well till combined, set aside.

-In a 13 X 9 baking pan which has been sprayed with non stick cooking spray, sprinkle 1/4 cup of your topping mix in a straight line.
Preheat oven to 475F.

-Using kitchen twine, tie your pork loin to ensure a nice stuffed loin so the stuffing does not come out.  Here is a video on how to tie off a pork loin.  Yes, I do love you! ♥
How To Tie A Meat Roast 

-Once the meat has been tied and that delectable stuffing is now nicely secure.  Place tied roast directly on top of the sprinkled topping mix in the pan.  Sprinkle the remaining awesome country topping onto the top and sides of the pork roast.

-Bake uncovered for 20 minutes.  Lower the oven temperature to 325F.  Cover with aluminum foil and continue baking for 2 hours or till the internal temperature on the piece of pork without stuffing is 165F.

-Remove aluminum foil, turn off oven and let rest in the oven for 20 minutes.

-Cut and remove the twine, slice and serve with your favorite gravy and side.


Sunday dinner my friends, at it's best!  I know my family loved me that day!  I know I adore them!

Till next time!  

Dishin with Didi

Monday, April 11, 2016

Fried White Pepperoni Pizza



 I know, trust me!  These babies were so good!  This recipe was so easy, but definitely popping with flavor.  This recipe came about because I was tired of sauce.  Read on...




Hubby, bless his little heart loves his sauce.  I mean the man adores it!  Every time I make my own pizza, or we order out, we have to have the "sauce" on it due to hubby, yet the kids and I love white pizza.  Go figure...
So, I figured I could "one up" the little guy and he would never know it.  
I am here to tell you, we did it!  A killer dinner, we each had 2 rolls, and I served it with a side salad.  Hubby, (you know the sauce guy), absolutely loved it!  I mean it's fried, it's pizza inside out what's not to love? Right?

Now I did have a step by step of me on my island making the pizza rolls.  My amazing child video taped it, edited to make it fast since my You Tube subscribers have said I am very long winded.  I made it just like the new and coming videos.  She uploaded the video for me...
Then I came on the laptop.  YOU GUESSED IT!  Bye, bye video!  I have NO IDEA what I did, NONE!  It's gone, it's somewhere in internet land.  I could kick myself for not taking actual "pics" of the how to.  So my friends, my apologies...
However, this recipe is absolutely delicious, with or without video!

Ready for this very simple recipe?  Here we go;

Prep time: 1/2 an hour
Fry time: 5-7 minutes
Yield: 8 pizza rolls

Ingredients:
1lb pizza dough (I bought it, you can certainly make your own)
1-1/2 cups mozzarella cheese
1/2 cup Grana Padano Cheese (like a mild Pecorino)
2 oz - 1/2 of package of thinly sliced pepperoni
3 tbsp olive oil
1 tsp garlic powder
1 tsp onion powder
1/2 tsp dried thyme
1 tbsp dried parsley flakes
1/2 tsp kosher salt
1/2 tsp crushed red pepper
Enough Vegetable oil for frying

Directions:

-Cut your dough round into 4 pieces, set aside.

-In a small bowl, add your olive oil and all your spices and mix well, set aside.

-On a floured surface, roll out the pizza dough till you get a 4 x 8 rectangle.  Or their abouts, it does not need to be perfect.

-Mentally divide the dough in half in your mind.  You will be folding the dough over the ingredients, so make sure you leave enough space in between and on the sides so you can fold over, and then cut.
*See this is where the video so would of helped - <Didi sighing> *

-Baste 2 strips of the olive oil mixture onto the dough.  

-Add the Grana Padano or sliced sharp cheese.  Then the pepperoni, and finally the mozzarella cheese.

-Fold the side dough over the filling.  Using a pizza cutter, cut the rolls.  Set aside.

-In a large stockpot or deep fryer, bring oil to 350F.   
 
-Fry 3 rolls at a time till golden on one side, flip over and let fry until the other side is golden as well.

-Remove onto paper lined plate.  Continue with the rest.

Serve with garlic aioli like I did with a side salad, or you can serve "sauce" <gulp> like hubby's favorite and enjoy!

 
 Till next time!

Dishin with Didi

Monday, April 4, 2016

Easy Peasy Cheese Cannoli's



 I finally had some time to fool around in the kitchen yesterday.  Are you ready?  I felt like making something sweet.  I know!  If you have been reading my blog for awhile, you know I do not have a sweet tooth.  So when "sweet" comes to my mind, it also means "easy".  


 I have always marveled at the bakers out there who have the loving patience to whip up masterpieces.  I truly give them 5 star kudos.  As for me?  I give myself half an hour at the most to work on "that masterpiece".  After half an hour, I lose patience and get frustrated.  So when I tell you this dessert is not only absolutely delicious but very easy to make, I am not kidding.  It's non bake, and honestly, a show stopper.  

 
 After I had finishing taking the pictures and presented the platter to my family, they "oohed" and didn't take one.  I couldn't understand until...
I kindly informed them I had finished taking the pictures.  They jumped in like vultures!  Then went back for more!  

Ready for this very simple recipe?  Here we go;

Prep time: 1/2 hour
Bake time: 10 minutes
Yield:  20 pieces

Ingredients:
5 small tortillas (6-7 inches)
2 cups non dairy whipped topping, thawed
1 pkg (3.4 oz) vanilla pudding mix
1 pkg (8 oz) room temperature cream cheese
1 cup milk
2 tbsp sugar
1 tsp cinnamon
3 large squares, or 1/2 bar of dark chocolate
Non stick cooking spray

Directions:
-Preheat oven to 350F.

-Mix sugar and cinnamon in a small bowl.  Spray both sides of tortillas with non stick baking spray and liberally coat them with the sugar, cinnamon mix.  
Cut evenly into four wedges.

-Place wedges round side down into muffin tins, curl them in.  Like this;


 -Bake for 10 minutes or till golden and crispy.  Set aside.

-In a medium bowl, mix the cream cheese with mixer till smooth.  Add milk, mix for 1 minute or so, then add pudding mix.  Mix till evenly combined and creamy.  Fold in the whipped topping.

-Place in fridge for about 20 minutes.

-You can either spoon the mixture into the tortilla shells, or use a piping tip with plastic or pastry bag.  I chose to pipe the filling in.  It looks so pretty!

-Place chocolate into a small freezer bag and microwave for 30 seconds, and again for 10 more seconds.  

-Snip off one tiny corner of freezer bag and drizzle the chocolate over desserts. 

Place on a pretty platter and get ready for accolades!



 Till next time!

Dishin with Didi