Breakfast Hash

        Lisa's Dinnertime Dish has moved.  Please visit me at my new and improved blog site!  The new address is http://lisasdinnertimedish.com.  I look forward to seeing you at the new site!!


      On Christmas morning, I like to serve a big breakfast after we've opened our presents and before we start the rest of our day.  But my family is not an easy family to make a big breakfast for, especially if I'm looking for something that I can put together the night before.  Why, you ask?  Because three out of the five of us will not eat eggs, in any way, shape or form.  So that rules out any kind of egg bake (which I happen to love) and it even rules out any kind of french toast bake (they're too eggy for the non-egg eaters).

     So what do I do?  I make roast beef hash.  There is a restaurant near us that serves incredible hash and it is one breakfast food that my whole family LOVES!   So on Christmas morning, I make my own version of that and everyone is very happy.

     This is not a make ahead dish, but it is pretty quick and easy to make.  We have cinnamon rolls with our breakfast and I can put the hash together in about the same amount of time that it takes for the rolls to bake.  If you had time the night before, you could chop the veggies and then it would be even quicker.

     I used roast beef that I already had in my freezer, but if you don't have any on hand, you could use deli roast beef.  If your family does like eggs, you could top the hash with fried or poached eggs and I'm sure it would be delicious.

Roast Beef Hash

• 1/2 medium red onion, chopped
• 1 medium red pepper, chopped
• 1 rib celery, chopped
• 2 tbsp olive oil
• 1 tbsp butter
• 1 bag refrigerated hashbrowns
• 2 cups leftover roast beef (or deli roast beef)
• 1 cup shredded sharp cheddar cheese (I used reduced fat), optional
• salt and pepper

   Chop your veggies.

Heat oil and butter in a large skillet over medium heat.
Add veggies to pan and saute for about 5 minutes.

Add potatoes to pan, stirring to coat well with the oil and butter.  Spread potatoes evenly in the pan and press down with spoon.  Allow to cook for 5 minutes or so, until potatoes are starting to get brown.  Turn the potatoes over and let cook for about another five minutes.

Once potatoes are starting to brown, add roast beef to pan.

Continue cooking until potatoes are crispy and the beef is heated through, stirring occasionally.
Top hash with cheese, if desired.  Cover pan until cheese is melted.

Serve immediately.

ENJOY!


Shared at Food Corner on 12/27/11.
Shared at Gooseberry Patch on 12/28/11.
Shared at This Chick Cooks on 12/28/11.
Shared at Baking Bad on 12/30/11.
Shared at Six Sisters' Stuff on 12/31/11.
Shared at Lady Behind the Curtain on 1/4/12.
Shared at Newlyweds Blog on 1/4/12.
Shared at Family Fresh Meals on 1/8/12.
Shared at Everyday Mom's Meals on 1/8/12.

Exciting Changes Ahead for Lisa's Dinnertime Dish

       Lisa's Dinnertime Dish has moved.  Please visit me at my new and improved blog site!  The new address is http://lisasdinnertimedish.com.  I look forward to seeing you at the new site!!


      I would like to start this post off by wishing you and your families a very Merry Christmas and Happy New Year from my family!  I also would like to thank each and everyone of you for reading my blog, without faithful readers, this wouldn't happen.

     I wasn't sure when I started this blog back in August where it would take me.  I never imagined, though, that  by December I would have over 700 fans on Facebook and people reading my blog from all over the world.  It has been a tremendous journey and I've loved every minute of it!

     For 2012, my goal is to take my blog to the next level.  Which leads me to my exciting news.  I currently have a brand new blog page under construction that I will be launching in January and I am so excited about it.  It is going to be so much more user friendly!  Some of the new features include printer friendly recipes and a tab that will have all of my recipes categorized.  It will also offer a preview of multiple posts (with photos) on one page, so you can easily find what you are looking for.  I can't wait for all of you to see it!

     The last thing that I would like to share with you is my new logo, which I'm also very excited about!!

     I hope each and everyone of you have a fabulous holiday season with your families!



   

Crazy Good Caramelized Onion, Caper and Anchovy Tart

       Lisa's Dinnertime Dish has moved.  Please visit me at my new and improved blog site!  The new address is http://lisasdinnertimedish.com.  I look forward to seeing you at the new site!!


       This time of year you really can't have too many appetizer recipes.  Either you're going to parties where the host has asked you to bring something or you're entertaining yourself, in both cases, you need ideas.  Last week I showed you how to make your own Puff Pastry, this week I've got a fantastic recipe that uses that puff pastry.

      This recipe is a wonderful savory tart with caramelized onions, capers and anchovies.  What I love about this appetizer is that you can make it ahead of time.  When you're ready you just assemble and pop it in the oven.

     If you've never caramelized onions before, you should know that it does take some time and patience.  To turn out perfectly, they need to be cooked low and slow, but you only need to check on them and stir them every few minutes.  While they're cooking, you can get the rest of your ingredients ready.  Once the onions are done, the rest of the recipe comes together very quickly.  If you're making this ahead of time, store the filling separate from the crust and put it together right before you bake it.

Caramelized Onion, Caper and Anchovy Tart

• 3 tbsp olive oil
• 3 medium onions, sliced
• 3 cloves garlic, minced
• 1 14.5 oz can diced tomatoes, drained
• 1/4 cup white wine
• 1/2 tsp fresh rosemary
• 1 tsp fresh thyme
• 3 tbsp capers, drained
• 1 tsp anchovy paste (you can use more if you're a big fan of anchovies)
• salt and pepper to taste
• 2 - 3 tbsp grated parmesan
• 1/2 of one recipe of homemade puff pastry (you could also use 1 sheet of frozen puff pastry)

Preheat oven to 400 degrees.

Heat olive oil in a large skillet over medium low heat.  Add sliced onions to pan, stirring to coat with the oil.

Continue cooking over medium low to low heat until onions are soft and golden brown.  It will take up to 30 minutes, just be patient!

These are just getting started

Keep cooking

They're close

We have achieved caramelized onions!

Add the garlic to pan and cook until fragrant.

Add tomatoes and combine.

Add wine to mixture and cook until almost dry.

Stir in capers and herbs.

Stir in anchovy paste and salt and pepper.

Allow mixture to cool.

While mixture is cooling, prepare puff pastry.  If using homemade puff pastry, divide sheet in half,

On a lightly floured board, roll pastry out into a 13 x 9 inch rectangle.

Transfer to a baking sheet that's been coated with cooking spray and crimp the edges.

Spoon filling onto crust and sprinkle with parmesan.

Bake for 30 to 40 minutes until crust is golden and crispy.

Cut into slices and serve immediately!

ENJOY!


Shared at Mandy's Recipe Box on 12/20/11.
Shared at Chef in Training on 12/20/11.
Shared at Miz Helen's Country Cottage on 12/22/11.
Shared at 4 Little Fergusons on 12/23/11.

Banana Cupcakes with Chocolate Buttercream Frosting

       Lisa's Dinnertime Dish has moved.  Please visit me at my new and improved blog site!  The new address is http://lisasdinnertimedish.com.  I look forward to seeing you at the new site!!


       I had some bananas sitting on my counter that were getting seriously brown, I had to take action.  But what to make?  Banana bread seems so predictable, so why not cupcakes and since chocolate and bananas go so well together, top them with chocolate buttercream.  The funny coincidence with this is that it was national cupcake day, but I didn't know it until I had already decided to make the cupcakes!  I guess they were just meant to be.

Banana Cupcakes with Chocolate Buttercream Frosting

For cupcakes:

• 1 cup sugar
• 1/2 cup brown sugar
• 1/2 cup unsalted butter, softened
• 3 eggs
• 3 very ripe bananas, mashed (enough for 1 cup)
• 2 tsp vanilla
• 1/2 cup half and half
• 2 cups flour
• 2 tsp baking powder
• 1/2 tsp salt

For frosting

• 1 cup unsalted butter
• 2 cups powdered sugar
• 1/2 cup cocoa powder
• 1 tsp vanilla
• 2 tbsp half and half

Preheat oven to 350 degrees.

Combine flour, baking powder and flour in a bowl and set aside.

Cream butter and sugars together until light and fluffy.

Add eggs, one at a time, beating well after each addition.

Add mashed bananas and vanilla, beat to combine.

Add 1//3 of flour mixture, mixing until just combined.  Then add 1/2 of the half and half, mixing in.  Then add another 1/3 of flour, mixing as before and then the rest of the half and half and finally the last 1/3 of the flour.

Line 24 muffin cups with paper.  Divide batter up equally (an ice cream scoop works great for this).

Bake in preheated oven for 20-25 minutes.  Remove from oven and let cool completely before frosting.

While cupcakes are cooling, prepare frosting.

Cream butter.

Beat in powdered sugar, 1/2 cup at a time.

Beat in cocoa.

Beat in vanilla and half and half.

Frost cooled cupcakes.

ENJOY!


Shared at 4 Little Fergusons on 12/16/11.
Shared at Mandy's Recipe Box on 12/20/11.
Shared at Chef in Training on 12/20/11.
Shared at Miz Helen's Country Cottage on 12/22/11.

Pasta with Vodka Cream Sauce

        Lisa's Dinnertime Dish has moved.  Please visit me at my new and improved blog site!  The new address is http://lisasdinnertimedish.com.  I look forward to seeing you at the new site!!


      I love Italian food!  I especially love pasta dishes, I could eat pasta every day.  I sometimes think that I was Italian in a previous life.  So it should come as no surprise that I wanted to make pasta for dinner last night.

     The dish that was coming to mind for me was pasta with vodka cream sauce.  I had never made it before, but I really wanted to give it a try.  So I spent some time looking at different recipes to see how it was done and then I went to work on my own version.

     It turned out to be delicious, definitely a "keeper" recipe.  I used my homemade marinara sauce in this recipe,  but you could certainly use your favorite jar of sauce.  I also used half and half, partly to keep it a little lighter and partly because that's what I had on hand.  Feel free to use cream if you prefer.

Pasta with Vodka Cream Sauce

• 4 cups marinara sauce (click on the link for my recipe or use your favorite jarred sauce)
• 2/3 cup vodka
• 1 cup half and half (or cream, if you prefer) 
• crushed red pepper, to taste
• a couple of big handfuls of parmesan cheese
• hot, cooked short pasta (I used penne)

Pour marinara sauce into a large skillet and heat over medium heat.  When sauce is heated, add vodka (I always turn the burner off before I add alcohol to the pan).

Bring mixture up to a simmer and then add crushed red pepper, to taste.

Stir in half and half.

Cover and simmer over low heat for 15 to 20 minutes.

Add parmesan and stir in.

Add hot pasta and combine.

Serve immediately.

ENJOY!


Shared at It's a Keeper on 12/15/11.
Shared at Miz Helen's Country Cottage on 12/15/11.
Shared at 4 Little Fergusons on 12/16/11.
Shared at Food Corner on 1/3/12.