Dollars to Donuts posts Tagged ‘easy’

Fajitas on the Fly

Posted by Dawn Welch

fajitasontheflyFlank and skirt steaks are two of my favorite low-cost, big-flavor meats. Turned into fajitas, one steak easily stretches into four servings (and the recipe can be doubled to serve more), especially when smothered with onions and peppers. Fajitas are super adaptable to nearly any situation, too — if you have tortillas in the fridge (quesadillas are a house favorite so we always do), you’re in the clear. If not, serve it as southwestern steak stir-fry alongside some red beans and rice.

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Ingredients
21⁄2 tablespoons olive oil
2 limes, juiced
1⁄4 cup finely chopped cilantro
1⁄2 to 2 jalapeño chile peppers, ribbed, seeded, and finely diced (optional)
2 garlic cloves, finely minced or pressed through a garlic press
1 teaspoon ground cumin
1 teaspoon paprika
1 teaspoon dried oregano
1⁄2 teaspoon salt
1⁄2 teaspoon freshly ground black pepper
11⁄4 pounds flank or skirt steak, sliced crosswise into 1⁄4″-thick pieces
2 large green or red bell peppers or 1 cup of roasted pepper strips
1 large white onion
8 flour tortillas
Salsa, for serving

Marinate the meat. Whisk 11⁄2 tablespoons of the olive oil, the lime juice, cilantro, jalapeños (if using), garlic, cumin, paprika, oregano, salt, and black pepper together in a large bowl. Place the meat in the marinade and toss to coat. Set aside while you slice the peppers and onion into 1⁄4″-thick strips.

Sear the steak. Heat a heavy-bottomed skillet (cast iron works great) for 3 minutes over medium-high heat. Remove the steak from the marinade. Drizzle 1⁄2 tablespoon of the olive oil into the pan and then add half of the steak to the skillet. Cook, stirring occasionally, until the steak is nicely seared on all sides, about 2 minutes. Transfer the steak to a large plate and repeat with the remaining steak slices. Use tongs and a wad of paper towels to wipe out the skillet (be careful—it’s hot).

Brown the vegetables. Place the skillet back over the heat and drizzle in the remaining 1⁄2 tablespoon of olive oil in the pan. Add the onion and bell peppers to the pan and cook until charred and softened, about 5 minutes. Heat the tortIllas. While the onion and peppers cook, wrap the stack of tortillas in a kitchen towel or paper towels and place them on a plate. Microwave them until they are soft and supple, 20 to 30 seconds. Transfer the steak and vegetables to a large shallow dish and serve with the warm tortillas and the salsa.

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Brown Sugar Rock Chicken

Posted by Dawn Welch

brownsugarrockchickenThis brown sugar–brined chicken has been in the Rock’s menu for 15 years. The brine uses pantry ingredients such as brown sugar, salt, and dried herbs, so it’s easy to throw together in the morning or even the night before you plan to serve it. That way, all you need to do before dinner is bake it.

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Ingredients
1 cup (or 1⁄2 cup table salt) + 1 teaspoon kosher salt
11⁄2 cups dark brown sugar
1 yellow onion, quartered
4 garlic cloves, smashed
6 bay leaves
6 whole black peppercorns
2 pounds bone-in, skin-on chicken breasts, legs, or thighs
2 fennel bulbs, fronds and stalks removed, cored, and sliced into 1⁄2″-thick wedges
1 red onion, halved and sliced into 1⁄2″-thick wedges
3 tablespoons olive oil
1⁄2 teaspoon freshly ground black pepper

Brine the chicken. Bring 2 cups of water to a boil in a large pot. Stir in 1 cup of salt and the brown sugar until dissolved, and turn off the heat. Let the mixture cool for 15 minutes before adding 12 cups of cold water, the yellow onion, garlic, and spices. Divide the mixture and chicken between 2 gallon-size resealable plastic bags and refrigerate for at least 8 hours or up to 24 hours.

Bake the chicken. Heat the oven to 350°F. Toss the fennel and red onion with 2 tablespoons of olive oil, 1⁄2 teaspoon of salt, and 1⁄4 teaspoon of pepper in a 3-quart baking dish. Drain the chicken and pat dry with paper towels. Place the chicken pieces skin-side up on top of the vegetables, brush with the remaining oil, and sprinkle with the remaining salt and pepper. Roast until the chicken skin is crisp and golden, and the chicken is completely cooked through, stirring the vegetables halfway through cooking, 50 minutes to 1 hour. Remove the chicken from the oven and adjust the oven rack to the upper-middle position. Transfer the vegetables to a bowl and set aside. Heat the broiler to high and broil the chicken until the skin is crisp, 1 to 2 minutes (watch the chicken carefully, as broiler intensity varies). Divide the chicken among plates and serve the vegetables on the side.

Shop Smart
If you’re not into fennel, then substitute any other sliced vegetable, such as potatoes, carrots, rutabagas, parsnips, or even Brussels sprouts.

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Maple-Balsamic Chops with Glazed Carrots

Posted by Dawn Welch

maplebalsamicchopsCast-iron skillets are made to last a lifetime — I’ll take one over an expensive stainless steel frying pan any day. I’ve been using mine for years, and instead of showing its wear and tear, it only gets better with time. Tag sale finds are often already broken-in and seasoned.

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Ingredients
3 tablespoons + 21⁄4 teaspoons table salt
3 tablespoons light brown sugar
3 garlic cloves, crushed
4 bone-in pork chops (6 ounces each, 1⁄2″ thick)
1 pound carrots, trimmed, peeled, and cut on the diagonal into 1⁄4″ slices, or 1 pound baby carrots
1⁄2 teaspoon freshly ground black pepper
1 tablespoon canola oil
1⁄4 cup balsamic vinegar
1⁄4 cup maple syrup
11⁄2 tablespoons Dijon mustard
2 pods star anise or 1 cinnamon stick

Brine the chops. Dissolve 3 tablespoons of salt and the sugar in 2 cups of warm water in a large bowl. Add the garlic, 2 cups cold water, and the pork chops. Refrigerate for 30 minutes or up to 1 hour.

Parboil the carrots. Meanwhile, bring 2 quarts of water to a boil in a large saucepan over high heat. Add 2 teaspoons of salt and the carrots and cook until the carrots are barely tender, 3 to 4 minutes. Drain and rinse under cold water to stop the cooking. Drain again.

Sear the chops. Remove the chops from the brine (discard the remaining brine), rinse under cold water, and pat dry with paper towels. Season the chops on all sides with the pepper. Heat the oil in a large, nonstick skillet or cast-iron skillet over medium-high heat. Add the pork chops and cook until browned on both sides and cooked through, about 5 minutes total. Transfer to a large plate.

Glaze the chops and carrots. Whisk the balsamic vinegar, maple syrup, mustard, and the remaining 1⁄4 teaspoon salt together in a small bowl. Pour the mixture into the skillet, add the star anise or cinnamon, and cook over medium-high heat, scraping the pan bottom with a wooden spoon to loosen the browned bits, until a thick, syrupy glaze forms, about 3 minutes. Return the pork chops and any accumulated juices to the pan and turn each chop to coat with the glaze, then transfer the chops to a clean plate. Add the carrots to the pan and cook, stirring occasionally, just until heated through, 2 to 3 minutes. Serve the chops with carrots spooned alongside.

Cook Smart
Real maple syrup is not cheap, so if you don’t have any for the glaze, make a quick brown sugar syrup by bringing 5 tablespoons of dark brown sugar to a boil with 1⁄4 cup of water.

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Mozzarella-Stuffed Burgers with Arugula Pesto

Posted by Dawn Welch

mozzarellastuffedburgersBite into this mild-mannered-looking burger and you’ll get a cheesy surprise and the big flavors of garlicky arugula pesto. My burgers come off the same grill that has been at the Rock since it first opened 70 years ago (it was the only piece of the kitchen that was unharmed from the fire), and it has probably grilled about 21⁄2 million burgers since then. I mean, off of that grill came burgers to feed our boys going off to World War II and coming home from ‘Nam. It served the hungry during the Depression. When I think of all the people who have been comforted by the food coming off of that grill, it gives me perspective and makes me happy that I can keep the Rock and its amazing history alive.

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Pesto
1 cup (about 4 ounces) finely grated Parmesan cheese
About 2 cups arugula
1⁄2 cup toasted pine nuts
1⁄4 cup extra-virgin olive oil
4 garlic cloves, roughly chopped
1⁄2 teaspoon freshly ground black pepper
1⁄4–1⁄2 teaspoon salt

Burgers
1⁄2 recipe meatball mixture (about 21⁄2 pounds)
6 slices fresh mozzarella cheese
2 teaspoons canola oil
6 hamburger buns, toasted

Make the pesto. Place the Parmesan, arugula, pine nuts, olive oil, garlic, and pepper in a food processor and blend for 15 seconds. Stop and scrape the sides of the bowl, and process until the pesto is smooth, about 10 seconds more. Taste and add the salt if necessary.

Stuff the burgers. Take 1⁄3 cup meat mixture and form it into a flat circle, about 4″ in diameter. (Make the patty slightly larger or smaller depending on the width of your mozzarella cheese slice—the patty should be just slightly wider than the cheese slice.) Place a piece of cheese in the center and top with another 1⁄3 cup meat mixture, also flattened into a circle. Seal the edges shut and repeat with the remaining meat and cheese, until you have 6 filled hamburger patties.

Cook the burgers. Heat the canola oil in a large, nonstick skillet over medium-high heat. Place the burgers in the pan (as many as will fit), cover, and cook until browned, about 3 to 6 minutes per side. Place each burger on the bottom half of a bun, top the burger with about 2 tablespoons pesto, cover with the bun top, and serve.

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Shakshouka Eggs, Tomatoes and Peppers

Posted by Dawn Welch

shakshoukaeggsThough the name shakshouka (shock-SHOE-ka) sounds exotic, this quick, one-pan Middle Eastern–style dish is nothing more than eggs simmered in a sauté of fresh tomatoes, peppers, and onions. It’s beautiful served up in a cast-iron skillet. Just bring the whole pan to the table (tell everyone to mind their fingers as the pan will be hot!) and serve it family-style, straight from the skillet. Warm pita bread for dipping is a must.

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3 tablespoons olive oil
1 large yellow onion, halved and thinly sliced
1 small red bell pepper, ribbed, seeded, and thinly sliced
1 small green bell pepper, ribbed, seeded, and thinly sliced
1 garlic clove, finely minced or pressed through a garlic press
1⁄2 teaspoon ground cumin
1⁄2 teaspoon dried oregano
1⁄4 teaspoon red-pepper flakes
1 teaspoon salt
Freshly ground black pepper
3 large tomatoes, cored and sliced into 1⁄2″-thick wedges
6 large eggs
Pita bread, for serving

Sauté the vegetables. Heat the oven to 300°F. Heat the olive oil in a large skillet (preferably cast-iron) over medium-high heat. Add the onion and cook, stirring often, until it begins to soften, 2 to 3 minutes. Add the bell peppers and cook until they begin to soften, an additional 2 to 3 minutes. Stir in the garlic, cumin, oregano, red-pepper flakes, 3⁄4 teaspoon of the salt, and a few grinds of pepper, and cook until the garlic is fragrant, 1 to 11⁄2 minutes. Add the tomatoes (if your tomatoes don’t look juicy, add 1⁄4 cup of water to the skillet along with them), reduce the heat to medium, and cook until the tomatoes break down and are saucy, 4 to 5 minutes. (If your pan looks dry, add 1⁄4 to 1⁄2 cup of water to the skillet and let it cook in for a minute or two before adding the eggs.)

Cook the eggs and serve. Crack the eggs over the tomatoes and sprinkle with the remaining 1⁄4 teaspoon of salt. Reduce the heat to medium-low and cook, covered (any lid that is larger than the circumference of the pan will work—it doesn’t have to be a perfect fit or match), until the whites are set and the yolks are still soft, 4 to 6 minutes. While the eggs cook, place the pita bread in the oven to warm. Divide the shakshouka among 6 bowls, making sure each gets an egg on top. Serve with the pita bread for dipping.

Cook Smart
This is a special treat made with ripe and juicy tomatoes, but in the winter, when tomatoes lose their appeal and prices skyrocket, I’ll use canned tomatoes in juice instead.

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Chef’s Pasta Salad

Posted by Dawn Welch

chefspastasaladMy kids always hang out with me in the kitchen, peeling and chopping vegetables and stirring roux. This pasta salad is one of their favorite recipes to make. It’s perfect for young cooks because it’s simple, totally delicious, and can be varied to their hearts’ content just by adding whatever is in the fridge. Toss the pasta salad with the dressing, then give them free rein to raid the fridge and finish off the salad with whatever they think would be tasty additions.

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Salad
8 ounces farfalle (bow-tie) pasta
1 tablespoon extra-virgin olive oil
About 1 cup diced ham
1 cup (about 4 ounces) shredded sharp Cheddar or Swiss cheese
1 large tomato, diced
1⁄4 cup chopped fresh flat-leaf parsley
6 ounces salad greens
2 hard-cooked eggs, finely chopped
Salt and freshly ground black pepper

Vinaigrette
2 tablespoons Dijon mustard
2 tablespoons cider vinegar
1 tablespoon light or dark brown sugar
1⁄2 teaspoon salt
1⁄2 cup extra-virgin olive oil

Boil the pasta. Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions or until it is al dente. Drain, transfer to a large bowl, and toss with 1 tablespoon of olive oil.

Prepare the vinaigrette. While the pasta cooks, make the vinaigrette. Whisk the mustard, vinegar, sugar, and salt together in a large bowl. While whisking, slowly drizzle in the olive oil and set aside.

Toss the salad. Add the vinaigrette to the pasta and toss to coat. Add the ham, cheese, tomato, parsley, and greens and toss to incorporate. Transfer the pasta salad to a serving bowl, sprinkle the egg on top, season with salt and pepper, and serve.

D2D
Sometimes I wonder what people did before the Internet! the Web can be a great source for deals, especially when you’re buying in bulk. If you’re partial to a certain brand, whether it’s tea, good-quality baking chocolate, or dried pasta, try finding it in bulk online. even when you factor in shipping, the savings can be immense.

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Dipped French Toast

Posted by Dawn Welch

dippedfrenchtoastLike our neighbors in Texas, I think bigger is better, which is why I use thick slices of Texas toast for my French toast. Instead of dunking the thick slices in plain old eggs and milk, though, I use griddlecake batter as the coating. It yields a heartier version of this classic, with a rich, eggy crust that nicely holds up against powdered sugar and maple syrup. If you like your French toast made with buttery bread such as brioche or eggy challah, slice it just between 1⁄2″ and 3⁄4″ thick for the best consistency.

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Ingredients
3 cups all-purpose flour
1 tablespoon + 1 teaspoon baking powder
1⁄3 cup sugar
11⁄2 teaspoons salt
3 large eggs
3 1/2 cups low-fat or whole milk
3⁄4 cup (11⁄2 sticks) unsalted butter, melted, plus 1 tablespoon butter for skillet
1 teaspoon vanilla extract
12 slices Texas toast or other thickly sliced white bread
Confectioners’ sugar, unsalted butter, and maple syrup, for serving

Make the batter. Heat the oven to 250°F and place a baking sheet on the middle shelf. Whisk together the flour, baking powder, sugar, and salt in a large bowl. Whisk the eggs in a small bowl and then pour in the milk and 10 tablespoons of the butter, whisking to combine. Stir the milk mixture into the dry ingredients, mixing until just a few lumps remain.

Prepare the bread and batter. Heat the oven to 250°F and place a baking sheet on the middle shelf. Add the milk and vanilla to the griddlecake batter and then pour it into a 13″ x 9″ baking dish.

Cook the french toast. Melt the butter in a large skillet over medium-high heat. Place a few slices of bread in the batter just long enough for the bread to be semisoaked on one side but not falling apart, 15 to 20 seconds. Gently turn the slices over and soak the other side for 5 to 10 seconds, then transfer to the hot pan. Cook until golden brown, 2 to 3 minutes, then flip and brown the other side. Transfer the French toast to the oven to keep warm while you cook the remaining pieces. Slice each piece in half on a diagonal and place 4 slices on a plate. Sprinkle with some confectioners’ sugar and serve with butter and maple syrup.

D2D
If you see whole loaves of bread on sale, buy one! Slice the loaf when you get home and freeze for french toast (or whatever) whenever the craving calls.

Cook Smart
Maple syrup is delicious but can be quite pricey, so if I have some fresh fruit around, I make my own quick fruit syrup to serve instead. Place equal parts sugar (use brown for a more molasses-y flavor) and water in a small saucepan and bring to a simmer. toss in a handful of fresh fruit (whatever you have on hand or in the freezer is fine), reduce the heat a bit, and cook until the fruit softens and “melts” into the liquid. add a pinch of salt and a little vanilla extract if you like, and there you have it!

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The Rock Cafe Named “Oklahoma’s Best Diner”

Posted by Dawn Welch

I’m proud and honored that readers voted the Rock, “Oklahoma’s Best Diner!” Our restaurant is a labor of love. My family and co-workers thank you all very much. Check out the recipes for Turkey Pot Pie with Cheddar Streusel and Brown Sugar Rock Chicken. Rock Cafe – \"Oklahoma\'s Best Diner\"

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Creamy Parmesan Sauce and The Spin Off: Three Cheese White Lasagna

Posted by Dawn Welch

creamyparmesansauceAfter tasting one too many underwhelming and pricey Alfredo dishes in restaurants, I decided to create my own recipe for a perfectly creamy Parmesan sauce, one bursting with garlic and cheese. Of course, it’s yummiest made with heavy cream or half-and-half, but most of the time I’ll go for what’s in the fridge, whole or 2% milk, for a lighter sauce that’s just as tasty. It’s fantastic simply tossed with pasta and some pan-seared shrimp and steamed broccoli.

Ingredients
11⁄2 sticks (3⁄4 cup) unsalted butter
6 garlic cloves, finely minced or pressed through a garlic press
1⁄2 teaspoon white pepper
1 quart (4 cups) cream, half-and-half, whole milk, or low-fat milk
1 cup (4 ounces) grated Parmesan-Romano cheese blend or 1⁄2 cup each of Parmesan and Romano
2 cups (8 ounces) grated whole-milk or part-skim mozzarella cheese
1 teaspoon salt

Make the sauce. Melt the butter in a large saucepan over medium-low heat. Add the garlic, pepper, and cream or milk, increase the heat to medium-high, and bring it to a simmer (watch the pot—it can boil over in a split second) while stirring often. Stir in the Parmesan-Romano mixture, reduce the heat to medium-low, and let the sauce simmer, stirring often, until the garlic has mellowed, about 12 minutes. Stir in the mozzarella and continue to cook until the cheese is melted. Turn off the heat and whisk the sauce until it is smooth (a blender or immersion blender works great). Stir in the salt.

Divide and store. Cool the sauce to room temperature and then divide it between 2 quart-size resealable freezer bags. Refrigerate it for up to 3 days or freeze it for up to 3 months. (After defrosting it overnight in the refrigerator, rewarm the sauce gently over medium-low heat, being careful not to let the sauce boil—boiling it will cause it to separate. If it separates, use a whisk, blender, or immersion blender to smooth it out.)

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Turkey BLT Sliders

Posted by Dawn Welch

turkeybltslidersHaving some ground meat in the freezer definitely comes in handy — especially when I have a kitchen full of hungry kids clamoring for food! Mini burgers are a great solution. They’re the perfect handheld size, and grown-ups love them too, so really they’re a win-win snack (double the serving for a meal). These turkey burger BLTs are extra-yummy, but you can scratch the BLT part if you don’t have the fixings and just top them with ketchup, mustard, pickles, or Swiss. Any kind of ground meat works here, even super-lean and flavorful bison. Oven-cooking the bacon and burgers is a lot less messy than pan-frying, though of course the burgers are great grilled, too.

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Ingredients
6 slices bacon, cut in half crosswise
1⁄4 teaspoon salt
1⁄8 teaspoon freshly ground black pepper
1 pound ground turkey (light or dark meat, or a combo of the two)
6 mini buns or dinner rolls, about 3″ in diameter, split
1⁄2 cup mayonnaise
1⁄2 garlic clove, finely minced
2 teaspoons fresh lemon juice
2 tablespoons (1⁄4 stick) unsalted butter, melted
2–3 lettuce leaves, torn into 3″ pieces
2 ripe tomatoes, sliced

Cook the bacon. Adjust 1 oven rack to the uppermost position and leave the other in the middle position. Heat the oven to 425°F. Arrange the bacon in a single layer on a rimmed baking sheet and bake until crisped and browned, about 12 minutes. Transfer the bacon to a paper towel–lined plate. Pour the bacon fat from the baking sheet into an airtight container (or top off the bacon fat you already have stored in the fridge) and refrigerate. Wipe off the baking sheet and turn on the broiler.

Make the burgers and the mayo. Sprinkle the salt and the pepper over the ground turkey and gently mix to combine (squeezing and compacting meat makes for tough burgers). Divide the turkey into 6 mounds and lightly roll each portion into a ball. Place the balls on the baking sheet and flatten them with your hands into patties slightly larger than the buns (the burgers will shrink a little with cooking). Arrange the buns, cut-side up, on a second baking sheet and place on the middle rack. Broil the burgers on the upper rack until cooked through and lightly browned, 5 to 6 minutes. While the burgers cook, mix the mayonnaise, garlic, and lemon juice in a small bowl.

Toast the buns. Take the burgers and buns out; set the burgers aside. Brush the cut side of the buns with some melted butter and broil just until lightly toasted, 30 seconds to 1 minute. Remove from the oven and spread each bun with the garlic mayonnaise. Place a patty on each bun bottom, top with bacon, lettuce, tomato, and the bun top, and serve.

D2D
Save the fat left over from cooking bacon in an airtight container in the fridge. Use it instead of butter or oil for sautéing or roasting vegetables or pan-searing chicken.

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