My new address is: http://lisasdinnertimedish.com/
I look forward to seeing you at my new site!!
Friday, January 13, 2012
Lisa's Dinnertime Dish Has Moved!
I am very excited to announce that I have moved. Please join me at my new and improved blog site. All new posts will be posted there from now on and you can find all of my old posts there as well.
My new address is: http://lisasdinnertimedish.com/
I look forward to seeing you at my new site!!
My new address is: http://lisasdinnertimedish.com/
I look forward to seeing you at my new site!!
Thursday, January 12, 2012
Amazing Apple Brie Turnovers
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 have to give Nicole, Kelly and their friend Andrea full credit for this amazing appetizer. Not too long ago, they got together with some friends and Andrea made this. As they were explaining it to me, I kept asking what else was in it and they kept saying nothing. It's just brie, apples and crescent rolls. It's almost not a recipe.
So as the three of us were planning a party, they told me that we had to make these turnovers. OK....I still was having a hard time believing there was only three ingredients in it....but we'll make them.
Well they were SO amazingly good and amazingly simple to make! You just wrap a couple of thin slices of apple along with a slice of brie in a crescent roll and bake it. THAT'S IT. The combination of the apple and the warm brie all wrapped up in the crescent roll was wonderful. There was not a single one left!
I have to give Nicole, Kelly and their friend Andrea full credit for this amazing appetizer. Not too long ago, they got together with some friends and Andrea made this. As they were explaining it to me, I kept asking what else was in it and they kept saying nothing. It's just brie, apples and crescent rolls. It's almost not a recipe.
So as the three of us were planning a party, they told me that we had to make these turnovers. OK....I still was having a hard time believing there was only three ingredients in it....but we'll make them.
Well they were SO amazingly good and amazingly simple to make! You just wrap a couple of thin slices of apple along with a slice of brie in a crescent roll and bake it. THAT'S IT. The combination of the apple and the warm brie all wrapped up in the crescent roll was wonderful. There was not a single one left!
Apple Brie Turnovers
- 1 granny smith apple
- brie cheese
- 2 cans crescent rolls
Preheat oven to 375 degrees.
Cut apple into thin slices.
Cut brie into thin slices and place on the wide end of the crescent rolls. Top cheese with two apple slices.
Fold top edges of crescent roll over onto apple and brie and then roll it up to make a little packet. Place on a baking sheet coated with cooking spray.
Bake in preheated oven for 12 to 15 minutes until golden brown. Serve immediately.
Wednesday, January 11, 2012
Artichoke Spinach Dip, A Party Classic
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!!
Who doesn't love artichoke spinach dip? I know I love it. The unfortunate thing is that I rarely get to enjoy it because the crazy thing is, NO ONE else in my family shares the same love. Well last night, I was having some ladies over and I thought that this would be a perfect appetizer to serve. The problem was , since I never make this I didn't have a recipe. Well, Miz Helen's Country Cottage came to the rescue and gave me her recipe from her cookbook, Miz Helen's Kitchen Table Cookbook.
The recipe looked absolutely delicious! It was also really easy to make. I just made a couple of little changes to it and then I served it with homemade bread (I will have this recipe for you soon) and pita chips. It turned out creamy and tangy and cheesy. All of the things that this dip is supposed to be!
Who doesn't love artichoke spinach dip? I know I love it. The unfortunate thing is that I rarely get to enjoy it because the crazy thing is, NO ONE else in my family shares the same love. Well last night, I was having some ladies over and I thought that this would be a perfect appetizer to serve. The problem was , since I never make this I didn't have a recipe. Well, Miz Helen's Country Cottage came to the rescue and gave me her recipe from her cookbook, Miz Helen's Kitchen Table Cookbook.
The recipe looked absolutely delicious! It was also really easy to make. I just made a couple of little changes to it and then I served it with homemade bread (I will have this recipe for you soon) and pita chips. It turned out creamy and tangy and cheesy. All of the things that this dip is supposed to be!
Spinach Artichoke Dip
- 1 10oz package frozen spinach, thawed, drained and squeezed dry
- 1 14oz can artichoke hearts, drained and chopped
- 3 cloves garlic, finely chopped
- 1 8oz package light cream cheese, softened
- 1/2 cup light mayonnaise
- 1/2 cup light sour cream
- juice from 1 lemon
- 1 cup shredded Parmesan cheese
Preheat oven to 375 degrees. Coat an 8x11 baking dish with cooking spray.
Drain the thawed spinach. The best way to do this is to wrap it up in a kitchen towel and squeeze all of the water out.
Chop the artichoke hearts and garlic.
In a mixing bowl, combine cream cheese, mayo and sour cream.
Add remaining ingredients and mix until well combined.
Spread mixture in your baking dish.
Cover and bake for 20 minutes in preheated oven. Uncover and bake for an additional 5-10 minutes until dip is starting to brown on top and it's heated through. Serve with fresh bread and pita chips.
ENJOY!
Shared at Newlyweds Blog on 1/11/12.
Shared at Gooseberry Patch on 1/11/12.
Shared at Forkful of Comfort on 1/11/12.
Shared at This Chick Cooks on 1/11/12.
Shared at Food Corner on 1/11/12.
Shared at It's a Keeper on 1/12/12.
Shared at Miz Helen's Country Cottage on 1/12/12.
Shared at Newlyweds Blog on 1/11/12.
Shared at Gooseberry Patch on 1/11/12.
Shared at Forkful of Comfort on 1/11/12.
Shared at This Chick Cooks on 1/11/12.
Shared at Food Corner on 1/11/12.
Shared at It's a Keeper on 1/12/12.
Shared at Miz Helen's Country Cottage on 1/12/12.
Sunday, January 8, 2012
Chunky Slow Cooker Beef Stew
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 Saturday night, Steve and I were just hanging out together and I asked him if there was anything he wanted me to make for dinner on Sunday night. He thought some kind of roast would be good, so I started thinking about what I already had on hand and I remembered that I had a beef round roast in the freezer. I thought cooking it in the slow cooker would be a good idea, but beyond that I really didn't know what I wanted to do with it. So I took it out of the freezer to defrost and hoped that I would have more inspiration in the morning.
Well, when I woke up on Sunday morning, it all came together. I had some baby carrots that needed to be used up as well as a few potatoes, celery and onion. So I threw the meat and the veggies into the slow cooker along with some beef broth, red wine and Italian seasoning. After cooking on low all day, I took the meat and veggies out and poured the sauce into a pan on the stove and thickened it with a little flour and some more beef broth. Then I cut the roast up into large chunks and put everything back into the slow cooker and combined it with the thickened sauce and a chunky beef stew was born. It was so delicious! The meat was super tender and moist and the sauce had a very rich flavor. It was successful with the family, too. Let's just say there was not much leftover!
ENJOY!
Shared at Mandy's Recipe Box on 1/10/12.
Shared at Chef in Training on 1/10/12.
Shared at newlyweds Blog on 1/11/12.
Shared at Gooseberry Patch on 1/11/12.
Shared at Forkful of Comfort on 1/11/12.
Shared at This Chick Cooks on 1/11/12.
Shared at Food Corner on 1/11/12.
Shared at It's a Keeper on 1/12/12.
Shared at Miz Helen's Country Cottage on 1/12/12.
On Saturday night, Steve and I were just hanging out together and I asked him if there was anything he wanted me to make for dinner on Sunday night. He thought some kind of roast would be good, so I started thinking about what I already had on hand and I remembered that I had a beef round roast in the freezer. I thought cooking it in the slow cooker would be a good idea, but beyond that I really didn't know what I wanted to do with it. So I took it out of the freezer to defrost and hoped that I would have more inspiration in the morning.
Well, when I woke up on Sunday morning, it all came together. I had some baby carrots that needed to be used up as well as a few potatoes, celery and onion. So I threw the meat and the veggies into the slow cooker along with some beef broth, red wine and Italian seasoning. After cooking on low all day, I took the meat and veggies out and poured the sauce into a pan on the stove and thickened it with a little flour and some more beef broth. Then I cut the roast up into large chunks and put everything back into the slow cooker and combined it with the thickened sauce and a chunky beef stew was born. It was so delicious! The meat was super tender and moist and the sauce had a very rich flavor. It was successful with the family, too. Let's just say there was not much leftover!
Chunky Slow Cooker Beef Stew
- 2 1/2 to 3 lb beef round roast
- 4 medium potatoes, scrubbed and quartered
- 2 cups baby carrots
- 3 ribs celery, cut into large chunks
- 1 large onion, sliced
- 2 cloves garlic, crushed
- 1 1/2 cups beef broth, divided
- 1/2 cup red wine
- 1 tsp Italian seasoning
- salt and pepper
- 2 tbsp flour
Place quartered potatoes in bottom of slow cooker followed by carrots, celery, crushed garlic, onion slices and roast.
Add 1/2 cup beef broth and 1/2 cup wine and sprinkle roast with Italian seasoning, salt and pepper.
Cook on low for 8 hours.
Remove roast and veggies from the slow cooker and pour sauce into a large sauce pan.
Heat sauce on medium high heat. Whisk flour and remaining 1 cup of beef broth together and add to sauce pan, continuing to whisk. Bring to a boil and cook until thickened.
Pour thickened sauce back into slow cooker along with veggies. Meanwhile, cut roast into large chunks and put back in slow cooker as well. Combine well. Keep in slow cooker on warm until ready to serve.
ENJOY!
Shared at Mandy's Recipe Box on 1/10/12.
Shared at Chef in Training on 1/10/12.
Shared at newlyweds Blog on 1/11/12.
Shared at Gooseberry Patch on 1/11/12.
Shared at Forkful of Comfort on 1/11/12.
Shared at This Chick Cooks on 1/11/12.
Shared at Food Corner on 1/11/12.
Shared at It's a Keeper on 1/12/12.
Shared at Miz Helen's Country Cottage on 1/12/12.
Thursday, January 5, 2012
Homemade Ham and Navy Bean Soup
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 don't buy ham very often (other that deli ham), mainly because they're so big and I always seem to have trouble using up all of that meat. But shortly before Christmas, one of the grocery stores I shop at had bone-in half hams for 99 cents a pound. How could I pass that up?! So I got myself a big eight pounder and decided I'd get creative and figure out how to use up all of that ham.
The first round with the ham was pretty simple. On New Year's day, there were going to be eight of us for dinner and I needed a meal that would be easy to put together, since I knew I'd be tired from staying up so late the night before. So I baked the ham and served it up with mashed potatoes and roasted broccoli. Super easy and really tasty. Over the next couple of days the leftovers got used in an omelet and a few sandwiches.
A few days later was when I got more creative. I took the ham bone along with all of the meat that was still around it and made a delicious ham and navy bean soup. I had only made this once before and I had forgotten, first of all, how easy it really is to make and second of all, how GOOD it is.
This recipe makes a fairly large batch of soup, so I froze the leftover soup in individual portions for lunch. I think I ended up doing a pretty good job of making the most of that big ham!
I don't buy ham very often (other that deli ham), mainly because they're so big and I always seem to have trouble using up all of that meat. But shortly before Christmas, one of the grocery stores I shop at had bone-in half hams for 99 cents a pound. How could I pass that up?! So I got myself a big eight pounder and decided I'd get creative and figure out how to use up all of that ham.
The first round with the ham was pretty simple. On New Year's day, there were going to be eight of us for dinner and I needed a meal that would be easy to put together, since I knew I'd be tired from staying up so late the night before. So I baked the ham and served it up with mashed potatoes and roasted broccoli. Super easy and really tasty. Over the next couple of days the leftovers got used in an omelet and a few sandwiches.
A few days later was when I got more creative. I took the ham bone along with all of the meat that was still around it and made a delicious ham and navy bean soup. I had only made this once before and I had forgotten, first of all, how easy it really is to make and second of all, how GOOD it is.
This recipe makes a fairly large batch of soup, so I froze the leftover soup in individual portions for lunch. I think I ended up doing a pretty good job of making the most of that big ham!
Ham and Navy Bean Soup
- 1 lb dried navy beans, rinsed and drained
- 10 sprigs of parsley
- several sprigs of fresh thyme
- 1 bay leaf
- 1 ham bone and meat surrounding it
- 1 onion, chopped
- 2 carrots, chopped
- 2 cloves garlic, minced
- 8 cups cold water
- salt and pepper to taste
Place the beans in a large sauce pan and cover with cold water by about 2 inches. Bring to a boil then reduce heat to a simmer. Cook for 5 minutes, then turn heat off, cover and let sit for one hour. Drain beans and set aside.
Meanwhile, chop veggies.
Tie herbs together with kitchen twine into a bundle.
Combine the beans, herb bundle, carrots, onion, garlic, ham bone and water in a large pot.
Bring to a boil and then cover and reduce heat to a simmer. Cook until beans are tender, 1 1/2 to 2 1/2 hours.
Turn heat off and remove ham bone and herb bundle. Skim any visible fat from the top of the soup. Once ham bone has cooled enough to handle, cut meat into chunks and reserve.
While ham is cooling you want to thicken soup by either using an immersion blender to semi- puree some of the soup (making sure there are still whole beans and veggies) or remove about 3 cups of soup and puree in a blender.
Add ham to soup. Add salt and pepper to taste (you shouldn't need a lot of salt because of the saltiness of the ham).
At this point you can either continue to simmer until you are ready to eat or serve immediately.
ENJOY!
Shared at Mandy's Recipe Box on 1/10/12.
Shared at Chef in Training on 1/10/12.
Shared at Newlyweds Blog on 1/11/12.
Shared at Gooseberry Patch on 1/11/12.
Shared at Forkful of Comfort on 1/11/12.
Shared at This Chick Cooks on 1/11/12.
Shared at Food Corner on 1/11/12.
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