Let's Dish Recipes

Potato, Herb & Goat Cheese Frittata with Tomatoes

2013-05-17T13:10:00.000-06:00

This delicious frittata features potatoes and fresh herbs. It's a quick and easy meal that's perfect for breakfast or dinner.

Filed under Breakfast & Brunch

Ingredients

8 tablespoons unsalted butter, divided

1 pound Idaho potatoes, peeled & cut into 1/4 inch cubes

8 eggs

8 ounces goat cheese, crumbled

1/2 cup shredded Monterrey Jack or cheddar cheese

1/4 teaspoon salt

1/4 teaspoon black pepper

3 tablespoons fresh dill, finely chopped

3 tablespoons fresh basil, finely chopped

3 tablespoons fresh chives or green onion, finely chopped

3 tablespoons fresh parsley, finely chopped

1 large tomato, diced (optional)

Directions

Preheat the broiler. Melt 4 tablespoons of butter in a 10-inch non-stick skillet over medium heat. Add the potatoes and fry them until cooked through, 10-15 minutes. Melt the remaining 4 tablespoons of butter in a small dish in the microwave. In a medium bowl whisk the eggs, then stir in goat cheese, cheddar or Monterrey Jack, melted butter, salt, pepper, and herbs. Pour the egg mixture over the potatoes and cook the frittata, without stirring, for 12-15 minutes, or until the edge is set but the center is still soft. Sprinkle the diced tomatoes over the top. Broil the frittata about 4 inches from the heat for 4 to 5 minutes, or until golden brown. Run a thin knife around the edge, and slide the frittata onto a serving plate.

Let's Dish
I tried this recipe as part of the Idaho Potato Commission's Recipe Photo Contest and I'm so glad I did. Frittatas are one my family's favorite egg dishes, and this one was a big hit. The fresh herbs, combined with the potatoes and eggs, is a wonderful combination of flavors. I did substitute some of the goat cheese with shredded cheddar in my version, to make it more appealing to the kids, but it would definitely be delicious with the full 12 ounces of goat cheese that's suggested in the original recipe. I also served the tomatoes on the side because not everyone around here likes them, and with those adjustments this frittata got rave reviews from the husband and kids.

By the way, I won the photo contest for this recipe! Thanks Idaho Potatoes. If you're interested in learning more about how to enter, just visit the Idaho Potato Commission's website. Even if you don't win, you'll come away with some delicious recipes.

Who Dished It Up First
Adapted from the Idaho Potato Commission.

Chocolate Chip Cannoli Bites

2013-05-14T21:25:00.000-06:00

Did you know May 15 is National Chocolate Chip Day? These quick cannoli cups are a great way to celebrate, and a tasty alternative to the classic Italian pastry.

Filed under Desserts
Ingredients
For the filling:
1 (15 oz.) container whole milk ricotta cheese
3/4 cup powdered sugar + more for dusting
1 teaspoon ground cinnamon
1/8 teaspoon ground allspice
1/4 cup heavy cream
1/4 cup mini chocolate chips + more for garnish
2 teaspoons lemon zest

For the phyllo cups:
2 packages Athens mini phyllo shells, thawed
1 cup chocolate chips
2/3 cup chopped pistachios (or toasted coconut or sprinkles, or a combination)

Directions
In a medium bowl, whisk the ricotta until smooth. Sift in the powdered sugar, cinnamon and allspice and stir until well combined. In a separate bowl, beat the heavy cream until stiff peaks form. Fold the whipped cream into the ricotta mixture. Stir in the chocolate chips and lemon zest. Refrigerate for 30-60 minutes.

Meanwhile, melt 1 cup chocolate chips in a double boiler or in the microwave (about 2 minutes at 50% power). Dip the top edge of the mini phyllo shells in the melted chocolate, then in the chopped pistachios. Allow the chocolate to set. Fill a pastry bag (or zip-top bag with the corner snipped off) with the cannoli filling. Pipe the filling into the prepared shells. Top with additional mini chocolate chips, if desired, and dust with powdered sugar.

Let's Dish
Let's get one thing straight right off the bat. I know this isn't real cannoli. At least not the phyllo shell part. But if your looking for an easy--and very tasty--alternative, this recipe is for you. Not to mention, these bite-size cannoli cups are a perfect, not-too-messy way to serve this classic Italian pastry at your next party or get together. But don't wait until then to try them, because the filling is fabulous! I had more than a few spoonfuls while preparing the recipe. If you're in a real hurry, you could skip dipping the shells in chocolate and nuts, but it really does add a fun, cannoli-like touch. If you're a cannoli purist and want to make something similar with a real cannoli cookie base, check out these cannoli bites over at Cooking Classy.

Who Dished it Up First
Cannoli filling adapted from Food Network.

I'm super excited to announce that I have teamed up with 5 other amazing bloggers to celebrate National Chocolate Chip Day today. We are also kicking off a monthly venture called Recipe Round-Up. Today we are ALL sharing Chocolate Chip Recipes together- stay tuned to see what we share next month. Please visit all the other blogs listed here & gather these amazing recipes for your book.

Recipe Round-Up May: 1. Best Chocolate Chip Coffee Bars from Kleinworth & Co.

2. Best Chocolate Chip Banana Bread Ever from Nap-Time Creations

3. Best Chocolate Chip Brownies with Kahlua from One Martini at a Time

4. S'Mores Chocolate Chip Cookie Recipe from The Taylor House

5. Chocolate Chip Cannoli Bites from Let's Dish

6. Chocolate Chip Cookie Lava Cakes from Mostly-Homemade Mom

Do you want to participate in future Recipe Round-Up's & join in on the fun?? email Gina at Kleinworth & Co (chichomeschoolmama{at}att{dot}net) for details.

What's in Season: May

2013-05-09T21:16:00.000-06:00

Better late than never, here is your list of what's in season this month across most of the U.S.A. There are only 9 days until the first farmer's market of the season here, and I am so excited! I've also purchased a CSA this year from a local farm. Besides the usual crop of vegetables, my farmer (Amy of Garden Sweet Farms) also grows lots and lots of berries. So excited about that!

I have big plans for Let's Dish during this year's market season and I can't wait to share. Stay tuned.....

Breakfast After Dark: Huevos Rancheros

2013-05-08T13:12:00.000-06:00

These huevos rancheros are great for breakfast, but we enjoy them most often as a hearty, satisfying evening meal. Topped with beans, cheese, salsa and sour cream, they are truly "breakfast after dark" comfort food.

Filed under Breakfast & Brunch
Ingredients
3 tablespoons I Can't Believe It's Not Butter!, divided
1/2 cup chopped onion
1 teaspoon chopped chipotle pepper in adobo
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1 (15 oz.) can fire-roasted, diced tomatoes
1 (4 oz.) can diced green chiles
1/2 cup water
Salt and pepper, to taste
6 small flour tortillas
8 large eggs, beaten

Additional Toppings:
Chopped fresh cilantro
Black beans
Sour cream
Shredded cheese
Avocado
Salsa

Directions
Make the sauce for the huevos rancheros by melting one tablespoon of I Can't Believe It's Not Butter! in a medium saucepan over medium heat. Add the chopped onions and sauté until the onions are soft, about 5 minutes. Add the chipotle in adobo, cumin and chili powder and cook a few minutes more. Stir in the diced tomatoes, green chiles and 1/2 cup water. Simmer over medium-low heat, stirring occasionally, for about 10 minutes.

Meanwhile, melt one tablespoon of I Can't Believe It's Not Butter! in a skillet over medium-high heat. Cook the tortillas, one at a time, about 15 seconds per side, until just softened and warm. Remove to a plate and cover and keep warm while you make the eggs.

In the same skillet, melt another tablespoon of I Can't Believe It's Not Butter! Add the beaten eggs and cook, stirring frequently, until no liquid remains in the pan. Season with salt and pepper, if desired. To serve: Place one warm tortilla on a plate. Top with scrambled eggs, then the tomato and green chile sauce. Add your favorite optional toppings, such as beans, cilantro, shredded cheese, salsa, etc.

Let's Dish
Whenever I visit a restaurant with huevos rancheros on the menu, I can't resist ordering them. Of course, it's much more healthy to make them at home. And since I rarely have time in the morning to cook up a big breakfast, we usually enjoy this kind of breakfast fare for dinner.

Although I exercise regularly and maintain a healthy weight, I have hereditary high cholesterol (thanks mom!), so using I Can't Believe It's Not Butter! provides additional benefits to cooking and eating at home. Their Original Spread is cholesterol free and is an excellent source of omega-3 ALA, which is very important in raising your HDL (the good cholesterol) levels. I Can't Believe It's Not Butter! also has 70% less saturated fat and 30% fewer calories than butter. And it contains no hydrogenated oils, which is something I always try to avoid, especially when cooking for my family.

Another one of our favorite breakfast for dinner meals is the frittata. Not only is it filling enough for dinner time, it's a great way of using up leftovers. You can learn how to make a HeartyVeggie Frittata in this I Can't Believe It's Not Butter! webisode. It's so easy! And there are more great Breakfast After Dark recipes too, like Toasted Breakfast Burritos and Italian Skillet Eggs.

I think we'll be trying the burritos next!

I was selected for this opportunity as a member of Clever Girls Collective and the content and opinions expressed here are all my own.

Easy Italian Bread

2013-05-06T11:48:00.000-06:00

These Italian loaves come together so easily, with just a few simple ingredients that you probably already have in your pantry. This bread is a perfect accompaniment to almost any meal.

And don't forget to check out the Orange Creamsicle Sweet Rolls and enter the giveaway for the $50 Visa gift card.

Filed Under Breads
Ingredients
1 package (2 1/4 teaspoons) active dry yeast
2 cups warm water
1 teaspoon sugar
2 teaspoons salt
2 cup bread flour
3 1/2 cups all-purpose flour
1 egg + 2 teaspoons water
2 teaspoons sesame seeds

Directions
In the bowl of a stand mixer fitted with the dough hook attachment, dissolve yeast in warm water. Stir in the sugar and salt. Add the bread flour and mix well for 2-3 minutes on medium speed. Gradually blend in the all-purpose flour, about 1 cup at a time, until a soft dough forms--you may not use all of the flour. Turn onto a floured surface and knead until smooth and elastic. Place the dough into a greased bowl and let rise until doubled in size, about 1 hour.

Punch the dough down and turn onto a floured surface. Divide the dough in half and shape each portion into a loaf, approximately 12 inches long. Place each loaf, seam side down, onto a lightly greased baking sheet. Cover and let rise again until doubled in size, about 30 minutes. Using a sharp knife, make four shallow slashes across the top of each loaf.

Preheat the oven to 400 degrees. In a small bowl, whisk together eggs and water. Brush egg mixture over the loaves and sprinkle with sesame seeds. Bake for 20-25 minutes, or until golden brown. Remove to wire racks to cool.

Let's Dish
It's always good to have a simple bread recipe on hand, and this is one of my favorites. There are no fancy ingredients, and the hardest part is remembering to start the bread in time to rise and bake before dinner is ready. I am able to fit both loaves on a single baking sheet, and you could easily half the recipe if one loaf is all you need. The bread does stay soft for a day or two after baking (I keep mine in a zip-top bag on the counter), so I usually make both loaves because they always get eaten.

Who Dished it Up First
Adapted from Taste of Home.

Crispy Slow Cooker Carnitas

2013-05-04T08:33:00.002-06:00

This flavorful pork taco filling is crispy, but not dry. It's the best we've ever tried, and it all comes together easily in the slow cooker.

Don't forget to check out the Orange Creamsicle Sweet Rolls and enter the giveaway for the $50 Visa gift card.

Filed under Main Dishes

Ingredients

1 tablespoon canola oil

1 (2 lb.) pork tenderloin

2 cups chicken broth

1/2 cup chopped onion

2-3 cloves garlic, minced

1-2 teaspoons chopped chipotle in adobo sauce

2 teaspoons cumin

1 teaspoon chili powder

1 teaspoon salt

1/2 teaspoon pepper
Lime wedges

Directions

Heat oil in a large skillet over high heat. Add the pork and sear on each side until browned (about 2 minutes per side). Transfer the pork to the slow cooker. In a small bowl, stir together chicken broth, onions, garlic, chipotle and spices. Pour over the pork in the slow cooker. Cook on low for 6-8 hours until the pork is completely tender and shreds easily with a fork. When the pork is cooked, preheat the broiler to high heat and cover a baking sheet with aluminum foil. Using a fork, shred the pork into bite-sized pieces, then use a slotted spoon to transfer it to the baking sheet, spreading it evenly in a single layer. Do not discard the remaining broth from the slow cooker.

Place the baking sheet under the broiler for about 5 minutes, or until the edges of the pork begin crisping up. Gently toss the pork with tongs and return to the oven for an additional 5 minutes, or until pork reaches desired crispiness. Place pork into a bowl or serving dish and toss with some of the remaining broth from the slow cooker. Serve in tortillas with fresh lime wedges and your favorite toppings.

Let's Dish

I've tried a lot of pork taco recipes and this one is by far my favorite. The flavors are fabulous, and I love the crispy edges on the pork. I also love that this pork filling isn't so soggy and wet that my tortillas turn to mush. My husband and kids also proclaimed this their favorite pork taco filling, so we'll definitely be making it again. You can use any of your favorite taco toppings, but some fresh squeezed lime juice is definitely a must! And here's a handy tip: you can freeze your leftover chipotles in adobo. I just put two or three (I can't imagine ever using more than that in a single recipe) into small, zip-top bags and freeze them to use in later.

Who Dished it Up First

Adapted from Gimme Some Oven.

Orange Creamsicle Rolls & a Giveaway

2013-05-02T10:47:00.001-06:00

When I heard about Pillsbury's new Summer Seasonals Key Lime and Orangesicle cake mixes, cookie mixes and frostings, to say I was excited would be an understatement. Key lime and orange creamsicle are easily my family's two favorite dessert flavors. And I have been bombarded with creative ideas from my husband and children on how to use them.

We've been contemplating orange creamsicle pound cake, ice cream sandwiches (using both cookie mix flavors), and some sort of key lime bar. But today I'm going to share what has already become a favorite breakfast treat around here. Orange Creamsicle Sweet Rolls.

Yes, they are as sinfully delicious as they look. Like 2 dozen gone in less than 48 hours delicious! As my son proclaimed while scarfing down the last morsel, "Mom, I'd say these were a hit." Typically, I make cinnamon rolls about once a year. I've made two batches of these in the last two weeks.

The dough is so easy to mix up and work with, and the orange scent while you prepare and cook the rolls is an added bonus. When it came to zesting the oranges, I found it was easiest to just zest right over the dough. Did I mention how good it smells?

The recipe does make a lot of rolls--up to 2 dozen depending on how thickly you slice them. But sharing with the neighbors is always nice. Trust me, bring them a plate of these orange rolls and they'll gladly feed your dog and water your lawn next time you're away.

Usually when I make sweet rolls from scratch, they seem hard and stale the very next day. These rolls stayed soft and fresh for several days, covered with foil, on the counter. I'm not sure what the difference is, but I suspect the secret ingredient is the cake mix.

Initially, I was concerned the rolls would be way too sweet, but I was wrong. They were perfect. Which is dangerous, because it's really hard to stop after just one. Really. At least, that's what my kids tell me.

Is your mouth watering yet? Then it's probably a good time to mention that Pillsbury is giving away a Celebration Starter Kit to one lucky reader of Let's Dish. The kit will include a variety of Summer Seasonals Cake & Cookie Mixes, along with a $50 Visa Gift card.

There are 6 ways to enter: Like Let's Dish Recipes on Facebook, Twitter, or Pinterest, or leave a blog comment telling me which Pillsbury Summer Seasonals cake mix you want to try first--Key Lime or Orangesicle.

Like Pillsbury Baking on Facebook or Pinterest.

And don't forget to visit Pillsbury Baking's Facebook page for more recipes and ideas featuring the new Summer Seasonals cake and cookie mixes.

a Rafflecopter giveaway

Winner will be selected on May 16, 2013. Contest open to U.S. residents only. Void where prohibited by law.

*I have been compensated by the J.M. Smucker Company to promote its Pillsbury Funfetti products, and they have provided the items for this giveaway, but the opinions expressed are my own.

ORANGESICLE SWEET ROLLS

Ingredients

For the rolls:

1 (15.25 oz.) box Pillsbury Premium Orangesicle Cake Mix

4 1/2 teaspoons active dry yeast

2 1/2 cups warm water

1 teaspoon salt

4 1/2 cups flour

For the filling:

1/2 cup butter, very soft

1 cup granulated sugar

Zest of 2 large oranges (about 2 tablespoons)

For the glaze:

1 can (16 oz.) Pillsbury Creamy Supreme Orangesicle Frosting

Directions

In a medium bowl, stir yeast into warm water; set aside. In a large bowl combine cake mix, salt and 4 cups of the flour. Stir in the yeast and water. Gradually add the last 1/2 cup flour until the dough pulls away from the sides of the bowl and a soft but slightly sticky dough forms. Cover with plastic wrap and let rise in a warm place until dough is doubled in size, about 60 minutes.

Turn dough onto a large, floured surface and knead once or twice. Roll dough into a rectangle about 12 inches wide, 28 inches long and 1/4 inch thick. Spread soft butter evenly over dough. Sprinkle with granulated sugar and orange zest. Once you have spread the filling onto the dough, cut the large rectangle in half to form two smaller rectangle. Starting with a long end, roll each rectangle into a log. Slice the dough into 1 to 1 1/2 inch pieces. Place the rolls into 2 greased 9x13 pans (or a 9x13 and a 9x9, depending on how many rolls you have). Cover the rolls and let rise until doubled in size, about 40 minutes. Meanwhile, preheat oven to 350 degrees. Bake rolls for about 20 minutes, or until golden brown. Remove from oven and immediately spread the Orangesicle frosting over the hot rolls.

*This recipe makes 16-24 rolls, depending on how thickly you slice the dough.

My Recipe Magic: A Great Way to Find & Share Recipes

2013-05-01T10:57:00.001-06:00

There are so many recipes sharing sites out there, but I think I've finally found "the one." It's called My Recipe Magic, and as a food blogger, food lover and avid recipe collector, it has everything I've been looking for.

My Recipe Magic was launched by the girls at Six Sisters' Stuff and allows you to not only find and share recipes, but create custom cookbooks, menus, and shopping lists, see nutrition information for recipes, get more traffic to your food blog or site (if you have one) and even earn extra income! Whether you are a food blogger, recipe lover, or a non-food blogger who has recipes to share, My Recipe Magic has something for you.

Benefits for Food Bloggers
I've been using My Recipe Magic for about 2 months now, and I'm already seeing a lot of new visitors to Let's Dish as a result. One of the things I love about My Recipe Magic is that I can choose to have readers directed back to Let's Dish to view my recipes. I can also use My Recipe Magic to promote my recipes by sharing them on Facebook, Pinterest, Twitter, Google+ and many more social media sites.

As a member of My Recipe Magic, I also have the opportunity to be a "Featured Chef." Plus, it's a great tool for discovering which of my recipes people really like and are most interested in making.

Right now my most popular recipe at My Recipe Magic is Chicken with Mustard Cream Sauce.

Benefits for Recipe Lovers
I definitely consider myself a recipe lover. One of the reasons I started Let's Dish was because the Internet offered me unlimited space for storing and collecting recipes. My Recipe Magic offers the same thing, even if you don't have a food blog of your own.

My Recipe Magic allows you to create menus and shopping lists from your favorite recipes, print recipes and recipe cards, search for recipes based on ingredients, meal, holiday, etc. and even create your own custom cookbooks. One of my favorite features of the site is the ability to get nutrition information and diet "points values" for any recipe.

Planning a menu is something I do on a weekly basis and sometimes it can be a time consuming process. My Recipe Magic makes it so much easier. I can store the recipes I want to make during the week all in one place and create a shopping list with the touch of a button. And when it's time to plan for a new week, I can start a new menu.

Benefits for Anyone Who Has Recipes to Share
Even if you don't have a food blog, My Recipe Magic is a great place to share your favorite recipes. And you can even earn money and rewards for sharing. It's true. The girls at My Recipe Magic share their ad revenues from the site, and the more page views your recipes get, the more you earn. They estimate that each recipe you share could earn up to $3 per month. And once you put a recipe into the My Recipe Magic database, you have the potential to earn money on it forever!

Honestly, I was surprised when I received a payment from My Recipe Magic after my first month of uploading recipes and I can definitely see the earning potential going up significantly as I continue to share. But if you want to keep your recipe collection private, you can do that too, you just won't make any money.

You can also earn rewards points for sharing, liking and submitting recipes at My Recipe Magic. The points (you can earn up to 1,000 per week) can be redeemed for online gift cards and entries for giveaways. Really, the ladies at Six Sisters' Stuff have done everything imaginable to make the site rewarding, fun and easy to use.

So what are you waiting for? Head on over to MyRecipeMagic.com and sign up as a chef. It's so easy to do! Once you create an account you can start uploading your recipes and enjoying all the benefits that My Recipe Magic has to offer.

Coconut Tres Leches Cake

2013-04-28T19:43:00.001-06:00

This super simple version of tres leches cake is even better than the original.

Filed under Desserts
Ingredients
1 (18.25 oz.) white or yellow cake mix
2 eggs
1 1/4 cups warm water

1 cup cream of coconut

1 can (12 oz.) evaporated milk

2 cups heavy whipping cream, divided

1 1/2 teaspoons vanilla extract, divided

1/4 cup confectioners' sugar

1 cup sweetened flaked coconut, toasted

Directions

Preheat the oven to 350 degrees. Lightly grease a 9x13 inch baking pan. In a medium bowl, combine the cake mix, 1 1/4 cups warm water and eggs in a large bowl and beat with an electric mixer until the mixture is smooth, about 2 minutes. Pour the batter into the prepared pan. Bake for 30-34 minutes or until the cake is golden and the edges are pulling away from the side of the pan. Remove the cake from the oven and place it on a wire rack to cool completely, about 1 hour.

Meanwhile, in a blender, combine the cream of coconut, evaporated milk, 1 cup of heavy cream, and 1 teaspoon vanilla and process until smooth. Pierce the cooled cake all over with the tines of a fork or a thin wooden skewer. Pour about half of the milk mixture over the cake and let it soak in. Continue slowly pouring the remaining milk mixture over the cake. The mixture will continue to absorb as the cake refrigerates. Cover the cake loosely with plastic wrap and refrigerate until all of the syrup is absorbed, at least 2 hours. Pour the remaining cup of heavy whipping cream into a large bowl and beat on high speed until slightly thickened. Add the confectioners’ sugar and the remaining ½ teaspoon of vanilla and beat on high speed until stiff peaks form. Before serving, spread the whipped cream over the cooled cake and top with the toasted coconut.

Let's Dish

I love tres leches cake, and this version is so, SO much better than the original--that is, if you're a coconut fan, which I am! Just be aware that cream of coconut is not the same think as coconut milk. You want to make sure you use cream of coconut, which is usually found in the alcohol section of the grocery store near the ingredients for margaritas and pina coladas. My husband, who isn't a huge fan of tres leches cake, loved this version. And I caught the kids eating it for breakfast, which of course, I would never do! And starting with a boxed cake mix means this is a super simple way to wow your friends and families on Cinco de Mayo this week. Although I'm definitely planning to make this more than once a year.

Who Dished It Up First

Adapted from Mel's Kitchen Cafe.

French Onion Mushroom Pizza

2013-04-24T10:46:00.000-06:00

This unique and delicious pizza features caramelized onions with balsamic vinegar, along with sauteed mushrooms, atop a French onion "sauce."

Don't forget to enter the Pillsbury Funfetti Giveaway for a $50 Visa Gift Card!

Filed Under Main Dishes
Ingredients
Crust for one 12-inch pizza (homemade or store bought)
1 large onion, sliced
1 tablespoon brown sugar
3 tablespoons butter
3 tablespoons balsamic vinegar
2-3 garlic cloves, minced
1 cup sliced fresh mushrooms
2/3 cup French onion dip
3/4 cup mozzarella cheese
1/2 chopped red bell pepper
3/4 cup shredded Swiss cheese
1 tablespoon chopped fresh parsley

Directions
Preheat oven to 425 degrees. In a large skillet, melt 2 tablespoons of the butter over medium heat. Add the onion and brown sugar and saute until the onions are soft. Reduce heat to medium-low and continue cooking, stirring occasionally for about 30 minutes, or until the onions are a deep golden brown. Stir in balsamic vinegar and the garlic and continue cooking until most of the liquid has evaporated. Remove onions to a plate. Add the remaining tablespoon of butter to the skillet and saute the mushrooms until tender. Spread pizza dough into a 12-inch circle on a pizza pan or large baking sheet. Spread French onion dip over the crust. Top with mozzarella cheese, cooked onions, mushrooms and chopped red pepper. Sprinkle with shredded Swiss cheese. Bake for 20-25 minutes (depending on thickness of crust) in preheated oven. Garnish with chopped fresh parsley.

Let's Dish
Wow! This was one amazing pizza! Even my onion-hating husband admitted it was "pretty good." I wasn't sure how French onion dip would work as a pizza sauce, but it was fantastic--don't be afraid. And the balsamic vinegar added such a great flavor to the caramelized onions. I used my favorite pizza crust recipe (which actually makes enough for 2 pizzas) but your favorite recipe or a store bought crust would work just as well.

Who Dished It Up First
Adapted from Taste of Home.

Creamy Chicken Picasso

2013-04-18T21:36:00.000-06:00

This creamy chicken and pepper dish is great served over pasta or with some crusty bread. It's destined to become a family favorite.

Don't forget to enter the Pillsbury Funfetti Giveaway for a $50 Visa Gift Card, and the Le Creuset Giveaway!

Filed under Main Dishes
Ingredients
3 tablespoons butter
4 boneless skinless chicken breasts
1 medium onion, sliced
3 bell peppers (1 each of green, red, yellow or orange)
2-3 cloves garlic, minced
1 (14 oz.) can diced tomatoes
1/2 cup chicken broth
1 cup heavy cream
Pinch of nutmeg
Salt & pepper, to taste
1 cup grated mozzarella or Monterrey Jack cheese

Directions
Preheat the oven to 400 degrees. Seed the peppers and cut them into rings. Season the chicken with salt and pepper. In a large sauté pan, melt the butter over medium-high heat. Lightly brown the chicken on both sides and transfer to a lightly greased 9x13 inch baking pan. Add the onions to the sauté pan and cook until soft and brown. Arrange the onions over the chicken. Add the peppers to the sauté pan and cook until just tender. Arrange the peppers over the chicken and onions. Add the garlic to the sauté pan and cook for 1-2 minutes.

Pour the diced tomatoes, chicken broth and cream into the sauté pan with the garlic; season with salt, pepper and nutmeg. Simmer the sauce for 5 minutes, stirring occasionally, until slightly thickened. Pour the sauce over the chicken and vegetables. Cover the pan with foil and bake for 20-25 minutes in the preheated oven. Remove chicken from oven, and remove the foil. Sprinkle with cheese and return chicken to oven, uncovered, for another 10-15 minutes, until cheese is golden brown and chicken is cooked through. Serve with pasta, if desired.

Let's Dish
This is the best chicken dish I've made in a long time, and my family wholeheartedly agrees. The creamy sauce is amazing, with such a great depth of flavor. You know it's good if my boys kept talking about how they'd even eat it without the meat! There are several steps, but they're not difficult, and everything gets pre-cooked in the same pan on the stovetop, which makes it all so much easier. It's also what makes everything taste so good. Honestly, I think we were all ready to lick our plates when the meal was over. This one is definitely going into the regular rotation.

Who Dished It Up First
Adapted from Kayotic Kitchen.

Happy Birthday Funfetti & a Giveaway!

2013-04-16T15:48:00.000-06:00

Did you know Funfetti is celebrating its 25th birthday this year? To commemorate the occasion, Pillsbury Baking has introduced 4 new vibrant frosting colors: hot pink, aqua blue, bold purple, and vibrant green.

Anyone who knows me will tell you that I've always been a fan of bold, bright colors. And as a mother of three boys, I can't tell you how excited I am to have more boy-friendly frosting colors available. The blue and green are particularly great colors for boys, and with the exception of the pink sugar crystals, the sprinkles that come with each frosting are boy friendly too. Speaking as a girl, I love all of the colors! The frostings are all vanilla flavored, which I appreciate, because they'll go perfectly with almost any kind of cake or cookie.

While the cake is an essential part of any birthday celebration, Funfetti isn't just for birthdays. One of my favorite things to do with a cake mix--besides make cake--is make cookies. If you've ever had cake mix cookies, you know they have a soft and chewy texture that's perfect for sandwich cookies. And with so many new frosting colors to use as fillings, I couldn't resist baking up some Funfetti sandwich cookies.

All it takes is a Funfetti cake mix and a few simple ingredients and you can whip up a batch of these colorful cookies in no time (scroll down for recipe). I like to use a cookie scoop to make sure all the cookies are the same size, which is especially important for a sandwich cookie. Using a pastry bag or resealable plastic bag to pipe the filling makes for a prettier cookie too.

I think these cookies may just be festive enough to replace a traditional birthday cake!

If there's a birthday coming up in your family, here are some additional tips for making the celebration extra special.

Start your birthday celebration first thing in the morning:
While I love going out for a special dinner to commemorate my birthday, breakfast in bed can be another fun way to celebrate. And who says you can't have cake for breakfast on your birthday? Most cake mixes--including Funfetti--can be adapted to make pancakes or waffles for an especially fun birthday breakfast. For a child's birthday, start a tradition of adding another pancake to the stack each year.

Share the memories:
Make a photo album to showcase those annual birthday photos of the kids. Or start a special scrapbook to highlight all of your family's birthday celebrations. Slide shows are also a fun way to use and share photographs. Especially if you show highlights from past birthdays at subsequent celebrations!

Everyone deserves their own birthday cake:
To make a birthday boy or girl feel extra special, try making an individual sized birthday cake just for them. Of course, you'll want to have a larger cake or cupcakes available for guests. This works especially well for a first birthday because it allows you to capture some memorable photos of your little one making a mess of their cake--and themselves--while still having some cake available for everyone else to eat.

We don't have any birthdays to celebrate at the moment, but everyone loved the Funfetti sandwich cookies--they were gone by the end of the day!

GIVEAWAY!
To make it even easier for you to celebrate, Pillsbury is giving away a Celebration Starter Kit to one lucky reader of Let's Dish. The kit will include one Funfetti Premium Cake and Cupcake mix and all four colored frostings, along with a $50 Visa Gift card.

To enter, leave a comment on this blog telling me what your favorite new Funfetti frosting color is. One additional entry (up to 6 total) can be earned for each of the following:

Like or follow Let's Dish Recipes on Facebook, Twitter, or Pinterest
Like or follow Pillsbury Baking on Facebook or Pinterest

And don't forget to visit the Pillsbury Baking Facebook page to learn more about the Funfetti 25th Birthday Promotion that ends on April 25th. There are even more prizes to win!

a Rafflecopter giveaway

Winner will be selected on April 30, 2013. Contest open to U.S. residents only. Void where prohibited by law.

*I have been compensated by the J.M. Smucker Company to promote its Pillsbury Funfetti products, and they have provided the items for this giveaway, but the opinions expressed are my own.

FUNFETTI SANDWICH COOKIES
Ingredients
1 (15.25 oz.) Pillsbury Funfetti cake mix
1 tablespoon flour
2 eggs
1/3 cup oil
1 tub (15.6 oz.) Funfetti frosting

Directions
Preheat oven to 350 degrees. With an electric mixer, combine cake mix, flour, eggs and oil until well blended. Roll into 1-inch balls, then flatten cookies to about 1/4 inch thickness using a flat-bottomed glass or the palm of your hand. Bake for 7-8 minutes or until cookies are just starting to brown. Cool 2 minutes on the pan before turning onto wire racks to cool completely.

Spoon the Funfetti frosting into a resealable sandwich bag and snip off one corner. Pipe about a tablespoon of frosting into the center of one cookie. Top with a second cookie, pressing down until the frosting reaches the edges of the cookies. Store cookies in an airtight container.

*Makes about 1 dozen sandwich cookies

Cinnamon Biscones

2013-04-15T10:50:00.001-06:00

Is it a biscuit? Is it a scone? It's a biscone! I had so much success with this moist yet flaky scone-like pastry, I can't wait to try different variations!

Filed under Breads, Breakfast & Brunch
Ingredients
1 1/2 cups cake flour
1 1/2 cups all-purpose flour
1/4 cup sugar + more for dusting biscones
2 tablespoons baking powder
1/2 teaspoon salt
1/4 teaspoon ground cardamom
1 cup (2 sticks) cold butter, cut into small cubes
1/2 cup cinnamon chips
1 1/2 cups milk
1 egg, beaten

Glaze:
1 cup powdered sugar
1/2 teaspoon vanilla
1-2 tablespoons milk or cream

Directions
Preheat oven to 375 degrees. In a large bowl combine the flours, 1/4 cup sugar, baking powder, salt and cardamom. Cut in the butter with a pastry blender until the mixture has a sand-like texture. Add the cinnamon chips, then add the milk and stir gently until you have a soft dough and no flour remains in the bowl. Using a large ice cream or cookie scoop, scoop mounds of dough onto a lightly greased or parchment lined baking sheet. Brush the biscones with the beaten egg, then dust with granulated sugar. Bake for 17-20 minutes, until just golden, being careful not to overbake. Cool completely on wire racks.

Meanwhile, make glaze by combining powdered sugar, vanilla and 1 tablespoons milk or cream in a medium bowl. Add additional milk or cream until glaze reaches desired consistency. Drizzle glaze over cooled biscones. Makes 18-20.

Let's Dish
I can't even begin to tell you how excited I am about this recipe! I have never had much luck with scones--mine always turn out way too dry and crumbly. But biscuits I can do, so I knew this recipe was for me the minute I saw it. And I was not disappointed! These were fantastic! Not too sweet, and flaky yet moist. I had some cinnamon chips in my freezer, but if you can't find them, I'd just add some cinnamon to the batter. And don't be afraid to experiment--I don't think this recipe is limited to just one flavor. In fact, I can't wait to take all the scone recipes I've never had any success with and turn them into biscones. Oh, and if you have cardamom available, don't leave it out. It's a great addition that adds wonderful flavor.

Who Dished It Up First
Cindy over at Everyday Insanity

What's in Season: April

2013-04-10T07:11:00.000-06:00

Buying in-season produce is a great way to save money on healthy eating. Here's what's in season right now across most of the USA:

Download the April list of in-season produce here.

Try one of these tasty recipe ideas using April in-season produce:

Asian Slaw with Ginger Peanut Dressing
Quick Collard Green Saute
Caramelized Fennel and Apple Tart
Healthy Noodle Vegetable Salad
Kale and Spinach Pesto
Bacon and Peas with Orzo
Rhubarb Buckle
Parmesan Garlic Roasted Potatoes

Southwest Chili Con Queso Pasta

2013-04-09T13:31:00.000-06:00

This cheesy one-dish pasta meal will be on the table in about 30 minutes. Try adding black beans and corn for a more hearty version.

Filed under Main Dishes
Ingredients
12 ounces penne pasta
1 pound lean ground beef
2 teaspoons ground cumin
1/2 teaspoon red pepper flakes
2 tablespoons chili powder
Salt and pepper, to taste
1 medium onion, chopped
2-3 garlic cloves, chopped
2 tablespoons chopped jalapeno
2 tablespoons butter
2 tablespoons flour
2 cups milk
2 1/2 cups grated cheddar cheese
1/4 cup fresh cilantro , chopped
1 (14 oz.) can diced tomatoes

Directions
Bring a large pot of water to a boil and cook penne according to package directions until al dente; drain. Meanwhile, in a large skillet over medium-high heat, brown the ground beef until no longer pink. Add the cumin, red pepper, flakes chili powder, salt, pepper, onion, garlic and chopped jalapeno to the skillet and continue to cook until the vegetables are tender. Stir the butter into the skillet until melted. Add the flour and continue to cook and stir for a few additional minutes. Add the milk to the hamburger mixture, stirring constantly until the mixture begins to bubble and thicken. Stir in 1 cup of the cheese and the fresh cilantro. When the cheese has melted, stir in the diced tomatoes.

Preheat the broiler to high. Stir the pasta into the skillet, then sprinkle the remaining cheese over top. Carefully place the skillet under the hot broiler for 2-3 minutes, or until golden brown and bubbly. Garnish with additional chopped cilantro if desired.

Let's Dish
I love a one pot meal! Especially when it's something the whole family enjoys. And who doesn't love a cheesy pasta dish? If you prefer, you can always transfer everything to a baking dish and put it in the oven that way too. I like to use lean ground beef, so I can usually get away without draining the grease, but you can certainly do that if you feel it's necessary. This one will definitely be making an appearance at our dinner table again.

Who Dished It Up First
This is an original recipe inspired by Rachael Ray.

Slow Cooker Chicken Tikka Masala

2013-04-08T13:01:00.001-06:00

A classic Indian dish, adapted for the slow cooker.

Filed under Main Dishes, Slow Cooker
Ingredients
4-5 large boneless skinless chicken breasts, cut into 1-inch pieces
4 tablespoons butter
1 medium onion, chopped
4 cloves garlic, minced
2 tablespoons fresh ginger, minced
2 tablespoons Garam masala
1 tablespoon cumin
2 teaspoons paprika
1/2 teaspoon coriander
1 teaspoon turmeric
1/2 teaspoon cinnamon
1-2 teaspoons salt, to taste
1/2 teaspoon black pepper
1 teaspoon cayenne pepper
1 (28 oz.) can crushed tomatoes
1 1/2 cups plain yogurt
1/4 cup lemon juice
1 cup heavy cream
3 tablespoons cornstarch
Chopped cilantro, for garnish (optional)
Rice or Naan Bread (optional)

Directions
Melt butter in large sauté pan over medium-high heat. Add chopped onion, garlic and ginger and cook until vegetables are just tender, about 5 minutes. Stir in Garam masala, cumin, paprika, coriander, turmeric, cinnamon, salt, pepper and cayenne. Add the onion and spice mixture to the slow cooker, along with the cubed chicken. In a medium bowl, stir together the crushed tomatoes, yogurt and lemon juice. Pour over chicken in slow cooker. Cover and cook on low for 6-8 hours (or about 4 hours on high). About 30 minutes before eating, whisk together the cream and cornstarch in a small bowl. Pour into the slow cooker and stir. Cook for an additional 20-30 minutes. Garnish with chopped cilantro, if desired, and serve over rice or with Naan Bread.

Let's Dish
First, don't be scared away by the long list of ingredients. It's mostly spices and seasonings and isn't a sign that this is complicated dish. In fact, it's pretty easy to throw together, especially in the slow cooker. I honestly wasn't sure how my family would like this, but everyone loved it, much to my surprise and delight. It is a very saucy recipe, which I like, but if lots of sauce isn't your thing, try using more chicken (if you're feeding a crowd) or making half the recipe with the same amount of chicken. We like to serve this with homemade Naan Bread if I have the time to make it, but it's delicious over rice as well.

Who Dished It Up First
Adapted from The Kitchen Life of a Navy Wife.

A Culinary Tale and a Le Creuset Giveaway

2013-04-03T22:08:00.000-06:00

I'm so excited to be teaming up with author Whitney Gaskell to feature her newest book, Table for Seven, and give one lucky reader the chance to win a 3.5 quart Le Creuset French Oven, valued at $295.

Table for Seven, which will be released on April 23, is sure to be a great read for anyone who enjoys food and cooking.

On New Year's Eve, Fran and Will Parrish host a dinner party, serving their friends a gourmet feast. The night is such a success that the group decides to form a monthly dinner party club. But what starts as an excuse to enjoy the company of fellow foodies ends up having lasting repercussions on each member of the Table for Seven Dinner Party Club.

"Gaskell's engaging novel is a high-wire artist's performance as she spins a highly entertaining tale of a monthly dinner party." -- Booklist

The supper club's menus alone are enough to make your mouth water.....seared scallops with butter sauce over tarragon rice, white chocolate-raspberry crème brulee tartlets....yum! I'm pretty sure that Leland is going to be my favorite character, because he's a "firm believer that bacon makes everything taste better."

And what better way to celebrate the release of a new culinary tale than by giving away some Le Creuset cookware. The 3.5 quart French oven is the perfect size for any kitchen. You'll love cooking with it so much, you might even be tempted to start your own dinner party club!

To enter you'll need to like Whitney's Facebook page. For additional entrees you can follow Whitney on Twitter, like Let's Dish Recipes on Facebook, follow Let's Dish Recipes on Twitter and/or tweet about the giveaway.

a Rafflecopter giveaway

And be sure to visit www.whitneygaskell.com to learn more about Whitney and her other books. Open to U.S. residents only. Good luck!

Lemonade Bundt Cake

2013-04-02T10:12:00.000-06:00

This moist and delicious bundt cake has tons of lemon flavor. It's the perfect dessert to welcome Spring!

Filed under Desserts
Ingredients
For the cake:
1 (18.25 oz.) package lemon cake mix
1 (3 oz.) package instant lemon pudding mix

4 eggs

1 cup sour cream

1/2 cup vegetable oil
3/4 cup water

For the glaze:

1 (6 oz.) can frozen lemonade concentrate, thawed
1 to 1 1/2 cups powdered sugar

Directions

Preheat oven to 350 degrees. Grease and flour a 10 inch bundt pan. Combine the cake mix, lemon pudding mix, eggs, sour cream, vegetable oil and the water. Mix until smooth. Pour the batter into the prepared pan. Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean. Let cake cool for 10-15 minutes on a wire rack while you make the glaze. Combine the lemonade concentrate and 1 cup of the powdered sugar. Stir in additional powdered sugar until glaze reaches desired consistency. Spoon the glaze over the cooled cake. Dust with additional powdered sugar, if desired.

Let's Dish
If you love lemon, this cake is bursting with lemon flavor. It's also dense and moist, which is exactly what I look for in a cake. To say my family loved it would be a huge understatement. And it was so easy! The lemonade glaze is definitely the source of most of the lemon flavor, so I wouldn't make any substitutions there. This is one of those go-to recipes that's easy to make but good enough for company.

Who Dished It Up First
Adapted from allrecipes.com

Easy Easter Recipes and Ideas

2013-03-26T13:02:00.003-06:00

Easy recipes for Easter main dishes, desserts and sides, along with simple suggestions for setting your Easter table.

{Slow Cooker Honey Glazed Ham}

Hands down, my favorite way to make ham.

{30 Minute Easter Basket Cake}

I'm planning to make this gorgeous cake from Something Swanky for my Easter table centerpiece.

{Easter Bunny Napkins}

Love this Easter bunny napkin fold from Martha Stewart.

{Pea Salad with Cashews & Bacon}

One of my favorite spring salads, this unique dish makes a regular appearance on my Easter table.

{Rosemary Roasted Carrots}

This simple roasted carrot recipe from Oh My Veggies looks easy and delicious!

{Award Winning Lemon Crinkle Cookies}

The perfect cookie to welcome spring!

{Easter Egg Centerpiece}

This centerpiece with Easter eggs and fresh flowers from Better Homes and Gardens is absolutely gorgeous!

{Brown Sugar Balsamic Glazed Pork Loin}

A great alternative to ham, this pork loin is cooked in the slow cooker and basted with an amazing glaze! And it couldn't be easier! It's of my very favorite ways to make pork tenderloin.

{Bacon Jalapeno Deviled Eggs}

These spicy deviled eggs from Real Housemoms look great way to use up all of those leftover Easter eggs.

{Easter Nest Table Setting}

This adorable table setting from Boxwood Clippings is simple but elegant. Any place setting that uses chocolate is a winner in my book!

{Fruit & Pudding Cake}

This creamy and delicious fruit-topped cake is a family favorite.

{Coconut Layer Cake}

This coconut layer cake is filled with a delicious coconut cream filling and frosted with a whipped cream frosting.

And don't forget to check out my last post for an easy, make-ahead freezer quiche. Perfect for an Easter brunch.

Make Ahead Quiche

2013-03-21T15:39:00.001-06:00

This make ahead quiche is perfect for brunch or a light dinner. It goes straight from the freezer to the oven, where it bakes up beautifully in about an hour.

Filed under Breakfast and Brunch
Ingredients
1 (9 inch) unbaked pie crust
1 cup shredded cheddar cheese
1 cup shredded Monterrey Jack cheese
1 tablespoon flour
1/2 cup cooked ham, diced
4 eggs
1 cup half and half
2 green onions, chopped
1/4 teaspoon salt
1/4 teaspoon ground dry mustard
Dash of pepper

Directions
In a medium bowl, toss the flour with the grated cheese. Evenly spread the cheese over the bottom of the pie crust. Top the cheese with the diced ham. In a medium bowl, whisk together eggs, half and half, salt, pepper and dry mustard. Stir in the green onions. Pour the egg mixture over the ham and cheese.

Cover the unbaked quiche with plastic wrap, then with foil, sealing the edges well. Place the prepared quiche in the freezer. When ready to bake, preheat the oven to 400 degrees. Do not thaw the quiche! Remove the foil and plastic wrap. Place the foil around the edges of the crust to prevent burning. Place the frozen quiche in the oven and bake for about 1 hour, or until the filling is set and the crust is golden brown.

To cook the quiche immediately (without freezing first), preheat the oven to 350 degrees and bake for 45 minutes to 1 hour.

Let's Dish

This is absolutely, hands-down, my favorite freezer meal ever! Every time I bake a ham and have leftovers, I put together 2 or 3 of these quiches and keep them in the freezer for those times I just don't feel like cooking. Of course, you have to be careful transferring the unbaked quiche to the freezer not to slosh around the filling too much, but I love that this goes straight from the freezer to the oven.

And it bakes up beautifully! It would be a great breakfast, but I usually serve it as a light dinner with a fresh fruit salad. I've also used ham in place of the bacon. You can make your own crust, but I usually resort to a pre-made frozen crust. It's a great, basic recipe that I think would do well with all kind of additions and variations. My whole family loves it! And I love knowing I have a delicious ready-to-bake meal on hand for those nights (or mornings) when I'm just not in the mood to cook.

Who Dished It Up First: Adapted from allrecipes.com.

Nutrition information and Weight Watchers points available at My Recipe Magic.

Find more great recipes and craft ideas here:

Carrot Cake Cupcakes with Browned Butter Cream Cheese Frosting

2013-03-19T14:36:00.001-06:00

These cupcakes are loaded with carrots, pecans, pineapple and coconut. They're moist, yet light and fluffy, and the browned butter cream cheese frosting is a perfect accompaniment to the flavors of nutmeg and cinnamon in the cake.

Filed under Desserts
Ingredients
For the cupcakes:
2 1/2 cups granulated sugar
1 cup canola oil
4 eggs
1 teaspoon vanilla
5 tablespoons hot water
1 1/2 teaspoons baking soda
1/2 teaspoon baking powder
1 teaspoon salt
2 teaspoons cinnamon
1 teaspoon nutmeg
1/2 teaspoon allspice
1/4 teaspoon ground cloves
2 3/4 cups flour
1 1/2 cups grated carrots
1 cup chopped pecans
1 cup sweetened, flaked coconut
1 (8 oz.) can crushed pineapple, undrained

For the frosting:
1/2 cup butter
8 ounces cream cheese, softened
4 cups powdered sugar
1/2 teaspoon vanilla
Pinch of salt

Directions
Preheat oven to 350 degrees. Line 24 muffin cups with paper liners. In a large bowl, combine sugar, oil, eggs, vanilla and water. Beat until well mixed. Stir in baking soda, powder, salt and spices. Add flour and mix well. Stir in carrots, pecans, coconut and crushed pineapple. Fill prepared muffin cups 2/3 full with batter. Bake for 23-25 minutes or until a toothpick inserted in the center comes out clean. Cool completely.

Meanwhile, prepare the frosting. Melt the 1/2 cup butter in a heavy saucepan over medium heat. Cook, stirring occasionally, for about 5 minutes, until the butter foams and turns golden brown. Pour the browned butter into a mixing bowl and allow to cool to room temperature. Beat cream cheese and cooled butter with an electric mixer until smooth. Stir in vanilla and salt. Add powdered sugar, a little bit at a time, until frosting reaches desired consistency.

*Note: because of the melted butter, this is a soft frosting. Great for spreading, but not for piping.

Let's Dish
The verdict on carrot cake in this family is still out. I love it, and so does at least one of my children. The rest of the family isn't sold just yet on the idea of vegetables in their cake. Honestly, they don't know what they're missing! This carrot cake is light and fluffy, but still moist. I also love that it's not overly sweet. In fact, without the frosting, you could probably get away with calling it a muffin. And the nutty flavor of the browned butter frosting is the perfect accompaniment to the lightly spiced cake. This also makes a beautiful bundt cake--just add less powdered sugar to the frosting so you'll have more of a glaze. The frosting isn't stiff like a typical buttercream, but it will set up once you've frosted your cupcakes. I don't know if it's because the carrots fool me into thinking these are healthy, but I may have eaten two of them for breakfast.

Who Dished It Up First
This recipe was inspired by my friend Gina at Kleinworth & Co.

Nutrition information and Weight Watchers Points available at My Recipe Magic.

Bacon Cheeseburger Soup

2013-03-16T20:11:00.002-06:00

This hearty soup is reminiscent of a bacon cheeseburger. Don't skip the garnishes--especially the homemade croutons. They're the best part of the dish!

Filed under Soups
Ingredients
1 lb. ground beef
1 tablespoon olive oil
1 medium onion, chopped
2 cloves garlic, minced
1 jalepeno, seeded and finely chopped
1 cup diced celery
1 teaspoon dried parsley flakes
4 cups beef broth
3 large potatoes, peeled and cubed
2 cups shredded cheddar cheese
1 cup heavy cream
Salt and pepper, to taste

For the garnish:
1-2 cups shredded cheddar cheese
6-8 slices bacon, cooked crisp and crumbled
Chopped green onions (optional)
3-4 sesame seed hamburger buns

Directions
In a large sauce pan, brown the ground beef until no longer pink. Add in the olive oil, along with the onion, garlic, jalapeno, celery and parsley flakes and cook until vegetables are tender. Season with salt and pepper. Add the potatoes and beef broth and bring to a boil. Reduce heat and simmer for 10-12 minutes, or until potatoes are just tender. While the potatoes are cooking, cut the sesame seed buns into one-inch chunks. Toss with some olive oil, salt and pepper and bake in a 400 degree oven for 7-10 minutes or until bread is golden brown.

Add the heavy cream and 2 cups of cheddar cheese to the soup and stir until the cheese is melted and smooth. Blend the soup slightly with an immersion blender, leaving some chunks of potato (alternately, you can remove a few cups of soup, puree in a blender, and return to the pot). Season with additional salt and pepper, to taste. Ladle soup into bowls and top with sesame seed croutons, crumbled bacon, green onions and shredded cheddar cheese.

Let's Dish
This soup was a huge hit with my husband, and surprisingly well received by my kids, who normally don't like hamburger. And everyone agreed, it really did taste like a cheeseburger. I admit, the croutons were my favorite part. Really, it's the garnishes that make the soup with this recipe. Without them it's just hamburger and potato soup. But the bacon and cheese--and especially those croutons--are what puts it over the top!

Who Dished It Up First
This is an original recipe inspired by Closet Cooking and The Kitchen Life of a Navy Wife.

Nutrition informations and Weight Watchers points available at My Recipe Magic.

Traditional Irish Soda Bread

2013-03-14T15:04:00.004-06:00

A St. Patrick's Day tradition, this simple bread bakes up beautifully. It's so easy--and goes so well with any meal--that it's worth making all year long. The best part--you don't have to wait for it to rise!

Filed under Breads, Holidays
Ingredients
4 cups flour
2 teaspoon baking soda
1 teaspoon salt
1 3/4 cups buttermilk

Directions
Preheat oven to 425 degrees. Grease and flour a round cake pan. In a large bowl, combine the flour, baking soda and salt. Gradually stir in the buttermilk until the dough comes together in a slightly sticky ball. Turn dough onto a floured surface and knead gently a few times. Form the dough into a ball and then press into the prepared pan so that the dough resembles a large disk. The dough should reach the edges of the pan, but may spring back slightly. Cut an X into the dough with a sharp knife, about 1/4 of an inch deep. Cover the pan of dough with another round cake pan turned upside down. Bake for 30 minutes, covered, then remove the top pan and bake uncovered for about 10 minutes more or until the crust is dark golden brown.

Let's Dish
I've tried several recipes for Irish Soda Bread, and this is by far my favorite. It bakes up into such a beautiful loaf that I can hardly believe it isn't a yeast bread. And it's so incredibly easy, especially if you're impatient like me and don't want to wait around for the dough to rise. Seriously, you can have a gorgeous loaf of homemade bread on the table in about an hour, from start to finish. My family loves it too! For some reason, I tend to only make it near St. Patrick's day, but it's so simple and delicious I really ought to make it more often.

Who Dished It Up First
Adapted from Liz the Chef

Nutrition information and Weight Watchers points available at My Recipe Magic.

Mini No Bake Key Lime Cheesecakes

2013-03-11T18:18:00.002-06:00

Creamy and slightly tart, these individual key lime cheesecakes are quick and easy to put together. Best of all they can be made ahead. Just pull them from the freezer about 15 minutes before serving.

Filed under Desserts, Holidays
Ingredients
3/4 cup graham cracker crumbs
3 tablespoons butter, melted
8 ounces cream cheese, softened
1 (14 oz.) can sweetened condensed milk
1/3 cup bottled key lime juice
1 teaspoon lime zest
1 (8 oz.) container frozen whipped topping, thawed

Directions
Line 12 muffin pan cups with paper liners. In a small bowl, combine graham cracker crumbs and and melted butter. Press one tablespoon of crumbs into the bottom of each liner. With an electric mixer on medium speed, beat the cream cheese until smooth. Add the condensed milk and lime juice and mix well.
Fold in the lime zest and 1 cup of the whipped topping. Divide the mixture evenly among the lined muffin cups. Cover pan with foil or plastic wrap and freeze until firm, at least 3 hours. Remove cheesecakes from the freezer 10-15 minutes before serving. Peel off the paper liners and garnish with whipped cream and sliced lime, if desired.

Let's Dish
These tasty (and adorable) little key lime cheesecakes are a perfect St. Patrick's Day treat.
Everyone loved these, especially my husband, who is a huge fan of cheesecake and key lime. I love that they can be made ahead and pulled out of the freezer just before serving. And the individual serving sizes help with portion control too--at least in theory. You can use regular lime juice in this recipe, but I'd suggest adding more lime zest, since regular limes aren't as tart as key limes.

Who Dished It Up First
Adapted from Delish.

Nutrition information and Weight Watchers Points available at My Recipe Magic.

Let's Dish About Caring for Cast Iron

2013-03-08T09:59:00.001-07:00

I admit, I haven't always been a cast-iron girl. But now that I've learned how to properly use and care for my cast iron skillets, I'm sold!
Click to continue reading >>

Why Cast Iron? While cast iron isn't inherently non-stick, with use and proper care, it develops a non-stick surface over time. And unlike traditional non-stick pans, you don't have to worry about chipping or scratching, because cast iron is pretty much indestructible. Even if your cast iron skillet gets crusty or rusty (or you find some old cast iron at a garage sale or flea market), you can revive it with a good seasoning. I have friends who are still using cast iron cookware that has been handed down for generations.

Cast iron is also very versatile, and can go straight from the stove-top to the oven. It's also great for camping and cooking over an open flame.

Speaking of versatility, one of my favorite cookbooks is Cook's Illustrated: Best Skillet Recipes. It's full of fabulous recipes! Some are cooked entirely on the stove-top, and some require transferring the pan from stove-top to oven. I've made everything in my cast iron skillet, from tuna casserole to apple crisp. Because what's not to love about a one-pot meal?

And let's be honest, a lot of recipes are so much more appealing when served up in a cast iron skillet. Like this skillet chocolate sundae cake:

Seasoning: One of the most important steps in caring for your cast iron is seasoning. Which is really nothing more than oiling your skillet and baking it in the oven. If your cast iron comes pre-seasoned (as much of it does) you may not need to season right away. I like to season my cast iron when I notice that food starts sticking, or it loses it's sheen, or I've really had to scrub to get off burnt on food.

This is the one time it's okay to clean your cast iron skillet with soap, since you're going to be seasoning it anyway. Once your skillet is clean and dry, rub a thin layer of food grade oil (about a tablespoon), such as shortening, canola oil, or even bacon grease, over the entire skillet. Preheat your oven to 350 degrees and place the skillet upside down on the center rack.

Place a foil lined baking sheet on the rack below, to catch any drips. Bake the skillet for an hour, then turn off the oven and allow the skillet to come to room temperature. You may notice a bit of smoking from the oven during the seasoning process, although I've never had an issue with this.

You can repeat this process several times to get the result you're looking for. The pan should be smooth and shiny, although it may be a tad sticky at first.

Basic Care and Cleaning: After cooking in your cast iron skillet, rinse it out with hot water while the pan is still warm. If you need to scrub, try using coarse salt. Salt is a natural abrasive that won't harm the pan's seasoning. When you've finished scrubbing, rinse away any excess salt with warm water.

Dry your skillet immediately and rub it down with some canola or vegetable oil to prevent rusting. Never put a cast iron skillet hot off the stove-top into water or it might crack. It's also not a good idea to let your cast iron soak. If you have to really scrub to get it clean, then it might be time to re-season.

Bringing Rusty Cast Iron Back to Life: If you've got some old, rust cast iron hidden in the back of your cupboards, don't despair. Mix together some vegetable oil and coarse salt and scrub vigorously with some steel wool or a stiff metal brush. Your pan will probably look dull and grey after you've scrubbed out all the rust, but don't worry. Just follow the directions for seasoning to return your cast iron to it's original sheen. You may need to season a few times to achieve the desired results.

A Few More Things You Should Know About Cast Iron: Don't use your cast iron cookware for boiling water, as this will lead to rust. Also, don't cook tomatoes in a cast iron skillet. They're too acidic and will break down the seasoning.

Cast iron stays hot long after you remove it from the heat source. And unlike some cookware, the handles get just as hot as the rest of the pan. So be careful and always wear your oven mitts!

If you don't own any cast iron yet, I'd suggest starting out with a 10 or 12-inch skillet. After that, the sky's the limit! If you've been in the habit of seasoning and caring for your cast iron in a slightly different manner than what I've outlined here, don't worry. There is more than one "right" way to do it. For example, I've come across several sites that suggest a stove-top method for season, and I'm sure that works just as well.

The point, really, is that if you take care of your cast iron, you'll learn to love it and enjoy years--decades even--of cooking with it!