Donna's Daily Dish
Inspiring people to create every day recipes
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Inspiring people to create every day recipes
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It seems I neglected to blog about a recent supper of Lemon-Dill Chicken Skillet that I prepared last week. I am also going to include two other recipes that came on the heels of this one.
I had some remaining feta cheese from the baked eggs recipe I recently prepared for my friends. I was quite happy to find another recipe utilizing feta cheese. This was found in the May 2022 issue of Southern Living Magazine. The ingredients needed include Yukon gold potatoes, olive oil, bone-in, skin-on chicken thighs, freshly ground black pepper, kosher salt, fresh lemon juice, feta cheese and fresh dill fronds. This is a great recipe to keep close at hand as it has a prep time of 25 minutes and completed overall in 40 minutes. I enjoy preparing recipes that appear in Southern Living Magazine. The recipes are well tested, a diverse offering and turn out well when I prepared. One such recipe that I tore from their magazine appeared in the May 2021 issue, Seared Steak-and-Field Pea Salad. This is a wonderful one pan meal. I was unsure as to what field peas were, but discovered it could be a bean. Field peas include speckled butter beans, crowders, pink-eyed peas, butter beans and lady cream peas. This clarifies what I was seeing in the image from the magazine. For this recipe you’ll need brown sugar, white balsamic or white wine vinegar, olive oil, flank steak, field peas, kosher salt, fresh corn, orange and red bell peppers, black pepper, fresh chives and flaky sea salt. Although this recipe calls for flank steak, I thought I would try flat iron steak which was on sale last week at my local ShopRite.
In the early days of network TV food shows, one of the first on the Food Network was “Cooking Live,” with host Sara Moulton, whom at the time was the executive chef at Gourmet Magazine. The show began on New Year’s Day 1997 and finished five years later on March 31, 2002. The show was actually done live and within a one-hour time frame, Sara prepared a meal and took phone in questions simultaneously. Currently, Sara has a show on public television called “Sara’s Weeknight Meals.” A natural teacher, she explains and demonstrates a recipe giving the viewer confidence to recreate the recipe at home. Recently when watching her show, she prepared a Broccoli and Goat Cheese Souffléed Omelet. The dish looked so inviting. For the recipe you’ll need ½ pound of broccoli (coarsely chopped and precooked), 3 ounces of goat cheese, kosher salt, freshly ground black pepper, vegetable oil, 5 large eggs (separated) and two tablespoons of all-purpose flour. It’s a beautiful Sunday at the Jersey shore. The temperature is 70° with blue skies, no humidity and wispy clouds above. I’m sitting at my computer reflecting on the delicious dish I made the other evening, Creamy Pasta with Ricotta and Herbs. The recipe is from Melissa Clark of The New York Times from her column “A Good Appetite.” The recipe was captivating as it was made with just a handful of ingredients and relied on fresh soft herbs for flavor. As you recall, I have lots of herbs in my garden this summer. For this recipe you’ll need a short pasta (shells, cavatappi, farfalle, ditali or wagon wheels), freshly grated Parmesan cheese, extra-virgin olive oil, coarsely ground black pepper and fresh soft herbs such basil, chives, fennel fronds, parsley, mint, tarragon, chervil or dill. In the March 2022 issue of Southern Living Magazine, a recipe was published for Sesame Shrimp Stir-Fry. This quick and easy recipe is a great weeknight meal and can also be prepared ahead and frozen for up to six months. The recipe appealed to me because ingredients were readily available in my local food store and made for a light supper for my husband and I.
What does grandma need? More time for herself these days. However, I do enjoy those short notice requests for Grandma/Nana to babysit. My husband offers to have dinner out, but honestly, I can prepare something quicker at home. Lately, I’ve been on a stir-fry streak. For anyone that wants to get supper on the table quickly, it’s a one pan healthy meal with the protein and vegetable cooked together with a sauce that brings everything together; that’s what you get with Beef, Broccoli and Crisp Garlic Sauté. While you’re prepping your stir-fry, you can start your rice. |
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