Dalia's Delights

Cinnamon Bread

2024-08-30T13:13:00.006-04:00

Toss the candle and make the bread. Your house will smell amazing!!

Ingredients:

Filling:

1/4 cup granulated sugar

2 tsp cinnamon

Batter:

1/3 cup melted coconut oil

1/2 cup plain Greek yogurt

1 egg

1 tbsp vanilla extract

1/2 cup maple syrup

2/3 cup milk

2 cups all-purpose flour

1/2 tsp salt

1 tsp baking soda

Crunch topping:

1/2 cup brown sugar

1 tbsp all-purpose flour

2 tbsp melted butter

Directions:

Preheat oven to 350 degrees. Butter a 9x5 bread pan.

For the filling: Combine the sugar and cinnamon in a small bowl and set aside.

In a large bowl, stir together the coconut oil, maple syrup, yogurt, egg, vanilla, and milk until combined. Spoon half the mixture into the prepared bread pan. Sprinkle 3/4 of the cinnamon sugar filling. Spoon the remaining batter over the sugar. Sprinkle the remaining sugar on top

For the Crunch topping: Mix the brown sugar, flour, and melted butter. Spoon clumps of this brown sugar mix over the loaf.

Bake for 50-55 minutes. Enjoy!

Source: HalfBakedHarvest

Roasted Red Pepper Pasta

2023-01-25T14:09:00.003-05:00

Has to to be the easiest, fastest, and flavorful pasta of 2023!

Ingredients:

1 lb rigatoni pasta

1/2 cup pasta water

1 cup heavy cream (Trader Joe's is my favorite)

10 fresh basil leaves (add more if they are small)

12 oz jar roasted red peppers, liquid drained

1/2 tsp salt

1/4 tsp red pepper flakes

1/2 cup freshly grated parmesan cheese

Directions:

Cook pasta in pot of salted water. Save 1/2 cup pasta water before draining.

In a high speed blender, add heavy cream, pasta water, roasted red peppers, basil, salt, and red pepper flakes. Blend until smooth.

In the same pot the pasta was cooked in, add your creamy roasted red pepper sauce and bring to a gentle simmer over medium-low heat. Add the parmesan cheese and stir. Toss the pasta in the sauce. Cook for 2 minutes and remove from heat.

Serve with extra parmesan cheese and basil.

Enjoy!

Source: The Modern Proper

Almond Cake

2022-08-27T17:14:00.002-04:00

Such a beautiful and deliciously addicting cake that's super moist and not as sweet as you would think considering that it has sweetened condensed milk drizzled all over the top. YUM!

Ingredients:

2 eggs

1 tsp vanilla

1/2 cup granulated sugar

1/4 cup vegetable oil

1/2 cup plain yogurt

6 oz Puck Cream (ishta), in place of this you can add more yogurt or sour cream

1 cup coarse semolina flour

1.5 cups almond flour

1 tsp baking soda

1 tsp baking powder

1 tbsp tahini, for lining the pan

for the topping:

3/4 cup sliced almonds, before baking

7 oz sweetened condensed milk, after baking

Directions:

In a stand mixer, beat the eggs, sugar, and vanilla. Add the oil, cream, and yogurt. Mix well. Add the dry ingredients.

Brush the tahini on the bottom and edges of an 8 inch round pan. This gives the cake a delicious nutty taste. Pour the batter in the pan. Garnish the cake with the sliced almonds.

Bake on 350 degrees for 30 minutes.

Once the cake is out of the oven, poke holes all over and drizzle the condensed milk until absorbed. Allow the cake too cool completely before slicing to avoid crumbling. Enjoy. Store in the fridge.

Source: Fufu's Kitchen

Honey Ginger Salmon Bowl with Coconut Rice, Mango Peach Salsa, & Candied Jalapeno

2022-08-23T23:49:00.004-04:00

So many flavors in one bowl. So delicious!

Ingredients:

4 (4 oz) salmon filets, cut into chunks

4 tbsp salted butter

6 cloves garlic, chopped

for the sauce:

1/4 cup soy sauce

2 tsp fish sauce

3 tbsp honey

1 tbsp fresh grated ginger

2 tbsp chili paste (sambal oelek)

1/4 cup water, to deglaze pan

for the rice:

1 (15 oz) a can coconut milk

1/2 cup water

1 cup uncooked jasmine rice

1/2 tsp salt

half a lime, juiced

for the mango peach salsa:

1 mango, diced

1 peach, diced

1/4 cup cilantro, chopped

1/4 cup basil, chopped

half a lime, juiced

for the candied jalapeno:

1/3 cup honey

2 jalapenos, sliced

2 tbsp apple cider vinegar

pinch of salt

Directions:

For the sauce: Combine soy sauce, fish sauce, honey, ginger, and chili paste. Set aside.

For the coconut rice: In a pot bring to a boil the coconut milk and water. Add the rice, salt, and lime juice. Cover and cook on low for 10 min. Turn off heat and let the rice sit for 25 minutes. Do not uncover to stir or look!

For the mango peach salsa: Combine the mango, peach, cilantro, basil, and lime. Set aside.

For the candied jalapeno: Put sliced jalapeno in a jar with a lid. Next, in a small pot, bring the honey to a gentle boil. Simmer over low for 3 minutes. Pour honey over the jalapeno. Add the apple cider vinegar and salt. Stir. Let cool complete. Refrigerate.

To make the salmon: (Note: When you cube the salmon, remove the skin if you want. I cubed and then used a small knife to cut off the skin. You can do it later as well. )

Rinse the salmon with water and pat dry.

Melt the butter in a cast iron skillet. Add the salmon skin side down. Cook for 3 minutes until skin is crisp. Flip and reduce heat. Add the garlic. Cook for another minute. Add the sauce. Transfer the salmon to a plate. (Remove the skin now if you didn't do so earlier) Add 1/4 cup water to the skillet to deglaze while on a low simmer.

Layer the rice, salmon, sauce, mango peach salsa, and candied jalapeno. Enjoy!

Source: Half Baked Harvest

Sweet and Sour Salmon with Bok Choy

2022-08-12T11:45:00.011-04:00

This salmon over bok choy is glazed with a super delicious sweet and sour sauce that you just won't believe how good, or easy, it is to make.

Ingredients:

2 salmon fillets

6 bulbs baby bok choy split in half (in these pictures I used regular bok choy)

4 cloves garlic, minced

for the sauce

1 cup rice vinegar

1/2 cup brown sugar

1/2 cup sriracha (or your favorite chili sauce)

4 tsp soy sauce

4 tbsp water

to garnish

sesame seeds

green onions

Directions:

Adjust the oven rack so its 5" under the broiler. Turn the broiler on to preheat your oven.

For the sauce: Combine all the ingredients in a small pot. Boil, approximately 6-8 minutes, until the sauce has thickened, stirring constantly. Remove pot from heat and add the garlic.

Wash the bok choy really well. Wash the salmon and pat dry with a paper towel.

Line a baking sheet with foil. Arrange the bok choy flat side up with the leaves in the center (see pic). Season lightly with salt and brush both the stem and leaves generously with the sauce. Place the salmon over the leaves to protect them from burning. Lightly season salmon with salt and brush with sauce. Sprinkle sesame seeds.

Broil for 10-12 minutes depending on the size of your salmon. Garnish with green onions. Serve with steamed rice. Enjoy!

Source: Omnivores Cookbook

Lemon Basil and Zucchini Pasta

2022-05-19T18:29:00.007-04:00

Easy and delicious weeknight dish.

Ingredients:

1 lb bucatini (this noodle is thicker than spaghetti and really absorbs the sauce best)

2 zucchini, sliced

1/4 cup olive oil

red pepper flakes

2 zucchini, chopped

1 shallot, chopped

1 garlic clove, chopped

salt and black pepper

1 lemon, juiced

1/3 cup Parmesan cheese

1 1/2 cups pasta water, divided

1/4 cup heavy cream

1/2 cup fresh basil

Directions:

Cook the pasta and drain, saving 1.5 cups of pasta water.

Saute (just until soft) the sliced zucchini in a little olive oil. Flip and season with salt. Transfer to a plate and set aside until the end.

Heat the olive oil and however much red pepper flakes you like in a large skillet. Add the chopped zucchini, shallot, and garlic. Cook for only 2 minutes. Season with salt and black pepper. Transfer to a blender or food processor and add half a cup of pasta water. Blend until smooth.

Return to the skillet and add the lemon juice, Parmesan cheese, the remaining pasta water. **Start with 1/2 a cup and add a little at a time, adding more as needed. Add the heavy cream and fresh basil next. Toss in the noodles until combined and creamy. Add the sliced zucchini and serve with more Parmesan cheese and crushed red pepper. Enjoy!

Source: adapted from Daniela's Dish

Greek Pasta Salad

2022-05-13T10:07:00.004-04:00

Bursting with flavor! The fresh dill and basil are key.

Ingredients:

for the dressing:

1/4 cup olive oil

3 tbsp lemon juice

2 tbsp red wine vinegar (original recipe called for 3 tbsp)

2 tbsp mayo

2 tsp dijon mustard (I used honey dijon mustard)

2 tsp honey

salt and pepper

for the salad:

red onion (as much as you like), thinly sliced +lemon juice

fresh dill and fresh basil, chopped

chili flakes

1 tbsp olive oil, heated

1 lb pasta

mixed Greek olives, pitted

1 colored bell pepper, chopped

cucumber, chopped

cherry tomato, halved

1 cup canned chickpeas, drained

feta cheese, crumbled

Directions:

To make the dressing: Combine all the ingredients and whisk until smooth. Taste and adjust salt.

To make the salad: In a large serving bowl, put the red onion and squeeze the some lemon juice on top. Massage. Add the dill, basil, and chili flakes. Heat the 2 tbsp of olive oil and pour over this mix. Apparently this step is key. It infuses the herbs into the oil.

Bring a large pot of salted water to a boil. Add the pasta and cook to al dente. Drain. Add the pasta to the bowl with the onions. Mix in the olives, bell pepper, cucumber, tomatoes, and chickpeas. Pour over the dressing and toss well. Lastly, add the feta cheese.

Serve salad warm or cold. Pair with steak or chicken for a full meal. Enjoy!

Source: adapted from Half Baked Harvest

Greek Chicken and Potatoes

2022-04-01T13:42:00.007-04:00

This sheet pan meal is bursting with flavor. The chicken and potatoes are roasted with lemon wedges and whole garlic cloves which later are taken out and added to a green mixture of fresh dill and parsley that tops of the dish and brings it to another level!

Ingredients:

6 chicken thighs (skinless, boneless)

2 tbsp olive oil

1 tbsp smoked paprika

1/2 small onion, chopped

salt and pepper

red pepper flakes

1/2 lemon, sliced

7 garlic cloves, slightly smashed

4 tbsp butter, cut into 6 pieces

1lb baby potatoes, halved

2 tbsp olive oil

salt and pepper

1 lemon, 1 halved

2 cups mixed fresh parsley and dill, chopped

1/3 cup olive oil

2 tbsp red wine vinegar

2 pepperoncini, chopped

3/4 cup Greek olive mix (green and kalamata)

feta cheese, cubed

Directions:

Preheat oven to 425 degrees F.

In a bowl, toss together the chicken, olive oil, paprika, onion, salt and pepper, and red pepper flakes.

You will need 2 baking sheets:

On the first, spread the seasoned chicken, lemon slices, and whole garlic cloves. Top each chicken with a piece of butter.

On the second, toss the potatoes with 2 tbsp of olive oil. Season with salt and pepper. Add the lemon halves.

Place both baking sheets in the oven at the same time. Bake the chicken for 25 minutes, or until cooked through. Roast the potatoes for about 40 minutes.

Once both pans are out of the oven, transfer the chicken to the same baking sheet as the potatoes and set aside. Chop the sliced lemons, rind and all, chop the garlic, and add to a bowl.

For the dressing: In the bowl with the lemons and garlic, combine the fresh herbs, 1/3 cup olive oil, red wine vinegar, and pepperoncini. Add some salt.

Spread this dressing, olives, and feta over the chicken. Eat and enjoy the many flavors.

Source: Half Baked Harvest

Charred Eggplant Pasta with Tomatoes and Goat Cheese

2022-03-23T13:41:00.003-04:00

Delicious, very flavorful, and comes together pretty quickly.

Ingredients:

1 large eggplant

1/2 cup pecans, toasted

1 shallot (or 1/4 cup diced onions)

4 roma tomatoes, diced

1/2 lb (half bag/box) orecchiette or other short pasta

1 tbsp tomato paste

1/2 tsp red pepper flakes

2 tbsp red wine vinegar

1 tbsp honey

2 tbsp chopped parsley

4 oz goat cheese, crumbled

olive oil

Directions:

For the eggplant: Heat the grill on high. Place the eggplant onto the grill and cover the lid. Cook for about 20 minutes, turning the eggplant every 5 minutes or so to fully rotate. The eggplant should be blackened on the outside and tender on the inside. Let the eggplant cool then peel off the blackened skin, discarding the stem. Roughly chop the eggplant. Set aside.

For the pasta: Bring a large pot of salted water to a boil and cook the pasta. Save the pasta water.

For the sauce: Add 2 tbsp of olive oil to a pan on medium heat and saute the shallots (or onion) until slightly caramelized. Add the diced tomatoes and some salt. Turn up the heat and cook until the tomatoes start to caramelize/brown a little. Add the tomato paste and red pepper flakes. Stir in the chopped eggplant, red wine vinegar, and honey. Reduce the heat to low and cook for a few minutes. Add 1/2 cup of the reserved pasta water. Bring the sauce to a simmer. Add the cooked pasta to the sauce. Stir well to coat.Stir in 1/4 cup olive oil and the parsley. Taste and season with more salt as desired.

Add crumbled goat cheese and and toasted pecans over the top. Enjoy!

Source: theoriginaldish

Chocolate Tart with Gingersnap Crust

2021-12-21T21:06:00.010-05:00

So delicious!

Ingredients:

for the crust:

1 1/2 cups gingersnap cookie crumbs

4 tbsp unsalted butter, melted

for the filling:

12 oz Ghiradelli semi-sweet chocolate chips

1 cup heavy whipping cream

1 egg

2 egg yolks

1/4 cup sugar

1 tbsp all purpose flour

1/4 tsp cinnamon

pinch of salt salt

pinch of black pepper

Directions:

For the crust: Pulse the gingersnap cookies in the food processor, then add the melted butter and process until combined. Measure out 1 1/2 cups. Press the crumb mixture into the bottom and sides of a 9" tart pan with a removable bottom. Use the measuring cup to firmly pack the bottom and sides.

For the filling: In a medium bowl, heat the heavy cream in the microwave for 2 minutes. Add the chocolate chips. Whisk until smooth.

In a large bowl, whisk the egg, 2 egg yolks, sugar, flour, cinnamon, salt, and black pepper until combined. Gradually whisk the chocolate mixture into the egg mixture. Once completely smooth, pour the filling into the crust.

Preheat oven to 325 degrees F. Bake for 30 minutes. The center should be softly set. Serve with whipped cream.

Source: bonappetitmag

Cornish Hens with Apple Cider Glaze

2021-12-21T11:24:00.004-05:00

These cornish hens are perfect for holiday dinner parties. They are stuffed with wild rice, cranberries, and apples, but the best part is that they are roasted with an apple cider glaze that everyone couldn't stop talking about.

Ingredients:

4 cornish hens

2 tbsp unsalted butter

salt and pepper

for the stuffing

2 tbsp unsalted butter

1/4 cup chopped onion

1/4 cup chopped celery

1/3 cup chopped pecans

1 tbsp chopped fresh sage

2 tsp chopped fresh thyme

1-1/2 cups cooked wild rice

1/2 cup peeled and diced apples

1/4 cup dried cranberries

3 tbsp chopped flat leaf parsley

salt and pepper

for the glaze

1 cup apple cider (the juice not the vinegar)

2 tbsp maple syrup

1 tsp Dijon mustard

pinch ground cinnamon

Directions:

To make the stuffing: Melt butter in a skillet and add the onions and celery. Cook until softened. Add the pecans, sage, thyme, and 1/4 tsp salt and 1/4 tsp pepper. Cook until fragrant.

Deglaze the pan with a small splash of apple cider and scrape any brown bits from the bottom.

Remove from heat and stir in the cooked rice, cranberries, apples, and parsley. Season to taste with salt and pepper. Set aside.

Note: You can also make a stuffing with cooked white rice, cooked ground beef, toasted slivered almonds, and golden raisins, seasoned with just salt and pepper.

To make the glaze: Combine apple cider and maple syrup in a pot. Bring to a boil, reduce the heat to maintain a steady bubble. Simmer until mixture is syrupy and reduced to 1/3 cup, about 15 minutes.

Whisk in dijon mustard and cinnamon. Set aside.

Rinse hens and pat dry with paper towel. Season the cavities with salt and pepper. Spoon 1/2 cup of the stuffing into each cavity. Tuck the wings under and tie the legs with twine. Brush the tops and sides with melted butter and season with salt and pepper.

Preheat oven to 425 degrees F. Line a roasting pan with foil. Place hens on a rack inside the pan if you have one. Roast for 20 minutes then reduce the oven temperature to 375 degrees F. Continue roasting for an additional 50 minutes. During the last 30 minutes, brush the hens with the glaze every 10 minutes. Let the hens rest for 10 minutes before serving.

Hens at Thanksgiving 2021: Stuffing = cooked white rice, cooked ground beef, toasted slivered almonds, and golden raisins, seasoned with salt and pepper, SAME glaze!

Source: StripedSpatula

Chocolate Espresso Pound Cake

2021-10-12T18:01:00.017-04:00

Enjoy this delicious, rich chocolate cake any time of the day.

Ingredients:

for the cake

1 cup all purpose flour

3/4 cup Dutch-processed cocoa powder

3/4 tsp baking powder

1/2 tsp salt

2 sticks unsalted butter, room temperature

1 cup granulated sugar

4 large eggs

1/3 cup buttermilk (or sour cream)

1 tsp instant coffee or ground espresso powder

1 tsp vanilla

for the glaze

1/2 cup heavy cream

1/2 cup bittersweet chocolate chips

1 tsp vegetable oil

Directions:

Preheat oven to 325 degrees. Line a 9x5 loaf pan with parchment paper. Lightly grease the paper.

Sift the flour, cocoa, baking powder and salt. Set aside.

Add butter to the bowl of a standing mixer and mix on medium for a few minutes. Scrape down the sides.

Add the sugar to the butter and mix until light and fluffy. Add one egg at a time to the mixer. Scrape down the sides as needed.

Dissolve the espresso powder in the buttermilk and add in the vanilla. Pour into mixer until combined. Turn down the mixer speed to low and add the dry ingredients, one third at a time. Mix until just combined.

Pour batter into greased loaf pan. Put in the oven for 45-50 minutes. Check to make sure the cake is finished by sticking a toothpick in the center. Don't over bake. Let cool in pan for 15 minutes before transferring to a wire rack. Cool for one hour before glazing.

To make the glaze, heat the heavy cream in a saucepan until bubbles begin to form at the edges of the pan. Pour over the chocolate chips. Whisk. Let sit for 5 minutes and then stir in the vegetable oil. Allow to cool slightly. Pour most of the glaze over the top of the cake. Slice and serve with the remaining glaze on the side.

Source: brownedbutterblondie

Pumpkin Bread with Chocolate Chips

2021-09-25T08:34:00.002-04:00

This bread is so easy to make and incredibly moist. Not super sweet and perfect with a cup of coffee. I added Ghirardelli chocolate chips to it for an extra flavor and I can't imagine it better any other way. Yum!

Ingredients:

3/4 cup sugar
1/2 cup oil
2 eggs
1 can pumpkin puree

1/4 tsp baking powder
1/4 tsp salt
1 tsp baking soda
1 tsp pumpkin spice
1 1/2 cups flour

1/4 cup Ghirardelli chocolate chips

Directions:

Beat the sugar, oil, eggs, and pumpkin puree until well blended. Add the dry ingredients (baking powder through flour.) Mix until incorporated. Fold in the chocolate chips (another option would be to just put the chocolate chips on the top of the bread). Grease and flour a loaf pan. Bake at 350 degrees for 45-50 minutes or until a toothpick in the center comes out clean.

Source: daliasdelights original

Chocolate Chip Cookies

2021-09-09T11:11:00.002-04:00

Big, soft, chewy, and totally delicious!

Ingredients:

2 cups all-purpose flour

1 tsp baking soda

1/2 tsp salt

1 cup butter, slightly melted

3/4 cup light brown sugar, packed

2/3 cup granulated sugar

2 tsp vanilla extract

1 tsp apple cider vinegar

1 large egg

2 cups semi sweet chocolate chips

Directions:

Preheat oven to 350 degrees. Line a baking sheet with parchment paper.

In a medium bowl mix together the flour, baking soda, and the salt. Set aside.

In a large bowl beat together the butter, sugars, vanilla, and the vinegar until smooth. Beat in the egg just until combined.

Mix the flour mixture into the wet mixture. Stir in the chocolate chips.

Place large (2 tbsp worth) scoops of cookie dough on parchment paper and spread 3 inches apart. Bake for 8-10 minutes. They will look light brown around the edges and undercooked in the middle. Remove from the oven immediately. Allow to sit for 10 minutes before moving to a rack to cool.

Source: Dear Crissy

Carrot Banana Bread

2021-07-13T10:36:00.017-04:00

This is our favorite banana bread recipe so far, and we have tried several variations: one with almond flour, one with chocolate, pumpkin, and one with zucchini- all super delicious but this one seems to be a repeat more often than the others.

Ingredients:

1 large egg

1/2 cup light brown sugar, packed

1/4 cup granulated sugar

1/3 cup canola or vegetable oil

1/4 cup sour cream

1 teaspoon vanilla extract

1 cup all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 cup coarsely grated carrots (from 2 carrots)

1 cup mashed ripe bananas (from 2 bananas)

Directions:

Pre-heat the oven to 350 degrees. Line a loaf pan with parchment paper.

In a large bowl, add the first six ingredients, through the vanilla, and whisk to combine. Add 1 cup flour, baking powder, baking soda, salt, and stir until just combined; don’t over mix.

Add the carrots (grate them on the coarsest blade of a box grater), bananas, and stir to combine.

Pour batter into the prepared pan, smoothing the top lightly with a spatula. Optional: top with chocolate chips.

Bake for about 30-35 minutes or until the top is golden, the center is set, and a toothpick inserted in the center comes out clean, or with a few moist crumbs, but no batter.

Source: Averie Cooks

Carrot Bread

2021-02-05T17:26:00.003-05:00

Simple, sweet, and full of shredded carrots, this browned butter carrot loaf is your dream come true one bite after another.

Ingredients:

6 oz unsalted butter, melted and browned to just over 1/2 cup of butter

2 cups all purpose flour

3/4 granulated sugar

1 tsp baking soda

1/2 tsp salt

3/4 tsp ground cinnamon

3/4 tsp all spice

2 large eggs

1 tsp vanilla extract

1/4 cup milk buttermilk

1 1/4 cups finely grated carrots

for the frosting:

2 oz cream cheese

2 tbsp unsalted butter, softened

1 1/2 cups powdered sugar

pinch of salt

2-3 tbsp heavy cream

roasted pistachios, coarsely chopped

Directions:

Preheat the oven to 350 degrees. Grease and flour a 9x5 in loaf pan and set aside.

Melt the butter in a saucepan over medium heat. Butter will begin to foam and crackle as it melts. When the crackling subsides, the butter will begin to brown. Swirl the pan as the butter melts. When it begins to smell nutty, remove from the heat and transfer to a bowl to stop the butter from overcooking and burning.

In a large bowl, whisk together the flour, sugar, baking soda, salt, cinnamon, and all spice.

In a small bowl, whisk together the eggs, vanilla, and buttermilk. Stir in the grated carrots. When the butter has cooled, whisk it in.

Add the wet ingredients all at once to the dry ingredients. Fold together but do not over stir.

Spoon batter in prepared pan. Bake for 50 minutes. Remove from oven and allow to rest for 15 min before inverting to a wire rack to cool completely.

To make the frosting:

In a medium bowl stir together the cream cheese and butter. Add the sugar and salt. Whisk in 2 tablespoons of heavy cream. The frosting should be think and spreadable. Add another tablespoon of heavy cream if necessary. Spread over the cooled bread. Sprinkle the pistachios on top. Bread will last 4 days wrapped at room temperature.

Source: Joy the Baker

Pad Thai

2020-08-19T18:14:00.011-04:00

With fresh ingredients and a homemade sauce, this easy 30 minute dish will become your favorite.

Ingredients:

6 oz. flat rice noodles

3 tbsp olive oil

3 cloves garlic, minced

1 lb shrimp

2 eggs

1 cup fresh bean sprouts

1 red bell pepper, thinly sliced

2 green onions, chopped

1/2 cup dry roasted peanuts

1 lime, cut in wedges

1/2 cup fresh cilantro

for the sauce:

3 tbsp fish sauce

1 1/2 tbsp low sodium soy sauce

5 tbsp light brown sugar

2 tbsp tamarind paste (or puree)

1 1/2 tbsp siracha hot sauce

2 tbsp creamy peanut butter

Directions:

Cook noodles according to package directions. Rinse under cold water and set aside.

Mix the sauce ingredients together and set aside.

Heat oil in a large pan (or wok) and cook the shrimp. Remove the shrimp from the pan and put in a bowl. Clean the pan and add more oil. Saute the garlic and bell pepper. Remove from pan and put in the same bowl with the shrimp.

Add more oil and scramble the eggs. Season with salt and pepper. Now add the noodles to the scrambled eggs, add the bean sprouts, the peanuts, the shrimp, garlic, bell pepper, green onions, cilantro, and the sauce. Toss everything to combine. Serve in bowls and top with additional peanuts and lime wedges. Serve warm.

Source: Tastes Better from Scratch

Baked Rice

2020-08-15T16:04:00.006-04:00

This riced called "Rooz Maamar" in arabic also known as Egyptian Meamar rice is the yummiest rice you will have. It's baked with milk and cream and butter and a touch of all spice. This rice can be served next to many dishes including potato casserole or beef stuffed eggplant, both pictured below.

Ingredients:

2 cups short grain rice

3 1/4 cups whole milk

1 1/2 cups heavy cream

2 tbsp butter

1 tsp salt

1/2 tsp all spice

Directions:

Preheat the oven to 450 degrees. Brush your backing dish with butter and add the rice.

In a small pot, bring the milk, cream, 2 tbsp of butter, salt and all spice to a boil. Pour over the rice. Place the baking dish uncovered in the oven until the liquid starts to boil, about 10 minutes.

Reduce the heat to 400 degrees and continue to bake until the rice completely absorbs the milk (20-30 minutes). If the top gets too brown, lightly cover with foil until done.

Serve warm.

Source:

adapted from Pinterest

Fruit Puff Pastries

2020-07-01T12:23:00.001-04:00

The easiest dessert to put together anytime any day. For me dessert is essential everyday of my life so this was perfect when I needed something simple, fast, and delicious.

Ingredients:

1 pkg (2 sheets) of puff pastry, thawed

8 oz mascarpone cheese (or cream cheese if thats what you have on hand)

1/2 tsp vanilla

2 tsp sugar

variation of fruit

1 egg + 1 tsp water, lighty beaten

sugar, for sprinkling

Directions:

Preheat the oven to 400 degrees. Line a baking sheet with parchment paper.

Cut the puff pastry into rectangles. With a knife, score a border around the edge of each piece of puff pastry for the filling to sit in. Use a fork to poke holes inside this border.

Brush the edges with the egg wash.

Mix the cheese, vanilla, and sugar until smooth. Spoon a generous amount of the cheese mixture in the center, ensuring the mix stays within the boarder, and top with blueberries, figs, peaches, raspberries, or any other fruit you want. **My preference when it comes to the fresh berries is to add them after the pastry and cheese bake so that the fruit isn't mushy. Blueberries are the exception. I bake them.

Sprinkle the pastries with sugar. Bake for 15-20 minutes until the puff is golden on the edges. Let rest for 30 minutes for the cheese to settle.

I made a few with Nutella and strawberries (both assembled after the pastry baked) and they were also really good.

Source: daliasdelights original

Zucchini with Yogurt Sauce

2020-06-04T10:49:00.001-04:00

"Kousa bel Laban" is the middle eastern name for it. This has become one of my favorite dishes. You can eat it like soup or serve it with rice. The zucchini's are stuffed with meat and pine nuts and cooked in a creamy yogurt sauce. So much flavor! The preparation requires some work and the sauce needs attention, but its totally worth it.

Ingredients:

8 small zucchini's

1 lb ground beef

1/2 small onion, finely chopped

1 clove garlic, minced

1 tbsp olive oil

1/2 cup pine nuts

salt, pepper, oregano, chili powder, paprika, cinnamon

sauce:

2 cups full fat yogurt (I used Fage Total 5%)

1 egg white
1 tsp salt

1 tbsp cornstarch mixed with 2 tbsp milk

3 cups chicken stock, divided (one in blender and 2 in pot)

to finish:
1 tbsp butter
2 garlic cloves, minced

to serve:

white rice

Directions:

Prepping the zucchini: Saute the garlic and onion in the olive oil. Add the ground beef and season with salt, pepper, oregano, chili powder, paprika, and cinnamon. Let this mixture cook as you core the zucchini's. Toast the pine nuts and add to the beef mixture. Stuff the zucchini's. Next, brown them in a skillet with a little olive oil. Flip on all sides. Remove and set aside.

For the sauce: In a blender mix the yogurt, 1 tsp salt, a dash of black pepper, egg white, cornstarch/milk, and 1 cup of the stock. Pour in a pot and add 2 more cups of broth. Let simmer, whisking constantly, to avoid curdling. Once hot, drop in the stuffed zucchinis and let cook for 30 minutes or until the zucchini is soft and completely cooked through.

To finish: In a small skillet melt butter and add the minced garlic just until fragrant. Add this to the yogurt sauce. Stir gently. Season with more salt as desired. Serve zucchini and yogurt sauce over white rice.

Source: daliasdelights original (recipe from mother-n-law)

Macarona Béchamel

2020-04-21T22:06:00.000-04:00

Ingredients:

1 lb of penne pasta
1 lb ground beef

1/4 cup onion, diced

2 small garlic cloves, finely chopped

spaghetti sauce

salt and pepper

For the Béchamel:

4 cups milk, warmed (plus more if needed later)

8 tbsp butter

8 tbsp flour

salt, pepper, nutmeg,

Parmesan cheese
1 egg, whisked for the egg wash

Directions:

Bring a pot of water to a boil. Add salt and a drop of oil. Add the pasta and cook. Drain and set aside.

In another pot, heat 1/2 tbsp olive oil and saute the onions and garlic. Add the ground beef. Season with salt and pepper. Once cooked, add the spaghetti sauce and season with more salt and pepper to taste.

For the Béchamel:

Heat the milk for 2 minutes in the microwave.
Meanwhile melt 8 tablespoons of butter in a medium size pot. Add 8 tablespoons of flour. Cook until the flour absorbs the butter. Ladle in the milk one ladle full at a time and whisk it in the roux until it's smooth. Repeat this process until you finish the milk. You want the béchamel to be the consistency of cake batter. Add more milk to thin it out if it is too thick. Turn the heat off and season it with salt, pepper, and just a dash of nutmeg. Add some grated parmesan cheese.

To assemble: Pour some of the béchamel into the pyrex, leaving a larger portion for the top. Add 1/2 of the cooked pasta and mix well. Spread the ground beef mix over it. Add the remaining pasta. Pour the rest of the béchamel spreading with a spatula to cover all corners of the pyrex. Lightly brush with some egg wash. Bake at 400 degrees for 40 minutes until the top is a nice golden brown color.

Source: daliasdelights original

Tomato Mozzarella Pasta with Fresh Basil

2018-09-17T13:43:00.002-04:00

Loved the simplicity yet bold flavors of this pasta.

Ingredients:

4 cups halved grape or cherry tomatoes, divided

8 tbsp. extra virgin olive oil, divided

Kosher salt

Pinch of sugar

2 cloves garlic, pressed

1 tbsp. red wine vinegar

1/4 tsp. red pepper flakes

1 lb. pasta

1/4 cup store bought marinara

1 cup fresh mozzarella, cubed

1/4 cup Parmesan, finely grated

1/2 cup fresh basil leaves, torn or coarsely chopped

Directions:

Heat the oven to 350˚ F. On a lined cookie sheet, combine 3 cups of the halved tomatoes with 2 tablespoons of the olive oil. Season with kosher salt and a pinch of sugar. Toss well, then transfer to the oven to roast, stirring a few times. Cook 45-60 minutes, until the tomatoes are shriveled and beginning to brown or blacken. Cool to room temperature. 

Place the remaining cup of tomatoes in a small bowl. Season well with salt and toss to combine. Set aside.

Make the vinaigrette. Add the garlic and the vinegar to a liquid measuring cup. Let stand for 10 minutes. Add in 1/2 cup of the roasted tomatoes, the red pepper flakes, store bought marinara, and the remaining 6 tablespoons of olive oil. Season generously with kosher salt and freshly ground pepper. Blend with an immersion blender until smooth.

Bring a large pot of salted water to boil for the pasta.

Once the pasta water comes to a boil, add the pasta and cook according to the package directions until al dente. Drain well and transfer to a large bowl.

Stir in the vinaigrette, fresh tomatoes, remaining roasted tomatoes, Parmesan, mozzarella, and the basil. Mix until evenly combined. Taste and adjust seasoning with salt and pepper as needed. Top each bowl with additional mozzarella and fresh basil.

Source: Annies Eats

Skillet Beef and Vegetables

2018-07-27T16:07:00.000-04:00

A quick, flavorful dish on your dinner table in just 15 minutes!

Ingredients:

1 lb ground beef

3 garlic cloves, minced

1 tbsp olive oil

1/4 cup brown sugar

1/4 cup reduced sodium soy sauce

2 tsp sesame oil

3/4 tsp crushed red pepper flakes

1 tsp fresh ginger, chopped

vegetables: green beans (cooked), red, yellow, and green bell peppers

green onion, for garnish

Directions:

Heat the olive oil in a large skillet. Add the garlic and cook for 1 minute. Add the ground beef.

Meanwhile, in a small bowl whisk the brown sugar, soy sauce, sesame oil, red pepper flakes, and ginger. Once the beef cooks, drain the excess fat and add this soy sauce mixture to it.

Next, add the vegetables and let simmer until the peppers soften. Garnish with the green onions. Serve with rice.

Source: daliasdelights original

Fish Taco Sauces

2018-04-05T12:21:00.001-04:00

Have you tried my sister's fish tacos? If not, click here for the post. Today I am sharing two sauces and a coleslaw salad to top them off with. The pink sauce on the left is a spicy chili mayo while the green one on the right is a jalapeño-lime mayo. Both are wonderful with fried catfish, grilled mahi mahi, salmon, shrimp, or any other fish of your choice.

Spicy Chili Mayo

2 tbsp chili sauce, sweet

1 tbsp honey

1 tbsp hot sauce

1/2 cup mayonnaise

Whisk all in a small bowl.

Jalapeño-Lime Mayo
1 clove garlic
1 lime (juice and zest)
2 tbsp olive oil
salt, to taste
1 jalapeño

1/2 cup mayonnaise

Blend all in a food processor.

Cabbage Slaw
1/2 bunch radishes, thinly sliced
2 cups cabbage, thinly sliced

2 carrots, shredded
1 jalapeño, thinly sliced
1/2 cup cilantro
1 lime, juiced

drizzle of olive oil
Salt and black pepper, to taste

Combine all in a medium bowl.

Which one is your favorite? Would love to hear back from you.

Orange Ricotta Cake

2018-03-26T14:46:00.001-04:00

This upside-down orange cake is light and not super sweet even though it has a beautiful caramel-like topping. Loved it with the blood oranges. Would also be delicious with Meyer lemons. This cake is perfect for any dinner party you are hosting.

Ingredients:

1/2 cup brown sugar

1 tbsp water

1 orange zested and sliced PLUS zest of one more orange (used blood oranges)

1 1/2 cup part skim milk ricotta

1/4 cup PLUS 2 tbsp extra virgin olive oil

1/2 tsp vanilla extract

3 large eggs

1 1/2 cup all-purpose flour

2 tsp baking powder

3/4 tsp kosher salt

3/4 cup granulated sugar

Directions:

Preheat oven to 325 degrees F. Butter a 9-inch baking pan very well (on bottom and both sides generously). Line bottom with round of parchment paper.

Stir brown sugar and water together to make a thick, pasty slurry, then spread it very thinly and evenly across the bottom of the pan (I used the back of a spoon and kept smoothing the slurry over until it was nice and even).

Arrange the orange slices on top of the brown sugar coating in bottom of the cake pan.

In a large mixing bowl, whisk the ricotta, olive oil and vanilla. Add one egg at a time and whisk to combine.

Sift flour, baking powder and salt directly over the wet ingredients. Whisk or mix using a wooden spoon. Combine the sugar with the zest of two oranges and add that to the mixture. Mix again until batter is well combined (it may look a little thick and grainy. That’s fine, but

be sure it’s well combined)

Scoop batter into the prepared cake pan. Gently shake to spread evenly.

Bake in heated oven for 45 minutes or more until a toothpick inserted in the middle of the cake comes out clean (You should begin to check at 40 minutes or so, but this could take 1 hour to bake. You want to make sure the bottom has a nice deep caramel color but does not burn.)

Cool in the pan for 5 minutes or so. Run a thin knife around the corners to loosen the cake, then carefully invert onto serving plate.

Let cool completely, then cut into slices. Serve as is, or add a dollop of homemade whipped cream. Enjoy!

Source: The Mediterranean Dish