Dollars to Donuts posts Tagged ‘easy’

Ham and Provolone Melts with Cranberry Relish

Posted by Dawn Welch

hamandprovolonePrep time: 10 min
Cook time: 45 min

Between you and me, my ham leftovers rarely make it into soup or a salad because my family just gobbles them up in sandwiches. I slice leftover ham and freeze it in individual portions, so anyone can defrost some for a sandwich anytime. When you consider that sliced deli ham costs upwards of $7 per pound, and your whole ham cost $2.40 per pound, you’ll feel really good about stacking a few slices on bread. This sandwich is a bit more work than your basic ham and Swiss, but it’s so much tastier.

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Cranberry Relish
1 tablespoon olive oil
1 yellow onion, finely chopped
1 garlic clove, finely minced or pressed through a garlic press
1⁄2 teaspoon finely chopped fresh rosemary
1⁄2 teaspoon salt
1⁄4 teaspoon freshly ground black pepper
3⁄4 cup orange juice
1 cup dried cranberries

Sandwiches
8 bread slices
3⁄4 pound (about 12 slices) sliced deli ham or homemade baked ham
4 slices provolone (or Swiss)
2 tablespoons unsalted butter

Make the relish. Heat the olive oil in a small saucepan over medium-high heat. Add the onion, garlic, rosemary, salt, and pepper and cook, stirring often, until the onion is golden brown, 8 to 10 minutes. Pour in the orange juice and add the cranberries, bring to a simmer, cover, and lower the heat to medium-low. Simmer gently until the cranberries are plump and most of the juice has been absorbed, 10 to 12 minutes. Use an immersion blender or small food processor to pulse the cranberry mixture until it resembles jam, about 10 seconds.

Assemble the sandwiches. Heat the oven to 250°F. Spread each slice of bread with 1 heaping tablespoon of the cranberry relish. Stack the ham on 4 slices, cover each with a piece of cheese, and top with another slice of bread.

Cook the sandwiches. Melt 1 tablespoon of butter in a large, nonstick skillet over medium heat. Add 2 sandwiches to the pan and cook, covered, until the bread is golden brown and the cheese has melted, about 3 to 4 minutes per side. Place the sandwiches on a baking sheet and keep warm in the oven while you cook the remaining sandwiches. Slice in half and serve immediately.

D2D
Store meat, poultry, and fish on the lowest shelf in your refrigerator toward the back of the cabinet to keep it at its freshest. that’s where it’s the coolest and where the temperature fluctuates the least.

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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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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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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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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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Nuke Your Fruit

Posted by Dawn Welch

To get the most juice from citrus fruit, microwave it for 20 seconds and then roll it on your work surface while applying gentle yet firm pressure to get the juices flowing.

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Be a Cheatin’ Two-Timer

Posted by Dawn Welch

In this recipe I double time it and roast two chickens instead of one: the first is dinner tonight, the second goes for chicken salad or sandwiches or enchiladas or a steaming bowl of noodle soup. Cooking in big batches saves time. It’s like cheating—in a good way!

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Chicken Udon Soup

Posted by Dawn Welch

chickenudonsoupPrep time: 10 min
Cook time: 12 min

One thing I love about the Rock is meeting all the characters that come through our doors. You can only imagine the look of shock I get from Japanese diners when they see homemade udon soup on the menu! This is a fun twist on the classic chicken noodle soup—it’s different enough to be interesting, but still hits all the good spots. I love the thick and chewy noodles and the salty-savory soy-sesame combo. Plus it’s a great use for leftover chicken!

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Ingredients
1 package (14 ounces) udon noodles (substitute spaghetti or bucatini in a pinch)
1 tablespoon toasted sesame oil
4 garlic cloves, finely minced or pressed through a garlic press
6 cups chicken broth, homemade or store-bought
About 2 cups shredded cooked chicken
About 1 cup sliced fresh shiitake mushrooms, stems removed
1⁄4 cup soy sauce
1⁄4 teaspoon white or freshly ground black pepper
3 scallions, white and green parts, trimmed and sliced thinly on the diagonal
1 cup bean sprouts

Cook the noodles. Bring a large pot of salted water to a boil. Add the udon noodles and boil according to the package instructions. Drain well and divide among 4 soup bowls.

Make the broth and serve. While the pasta cooks, place a medium saucepan over medium-high heat. Add the oil and garlic and cook until fragrant, about 30 seconds. Pour in the chicken broth and add the chicken, mushrooms, soy sauce, and pepper, and bring to a boil. Lower the heat to medium and simmer the soup until the chicken is heated through, about 5 minutes. Pour the soup over the noodles and sprinkle with the scallions and the bean sprouts. Serve hot.

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Peanut Soup with Sweet Potatoes

Posted by Dawn Welch

iconpeanutsoupPeople are cooking recipes from the book and adapting them to fit their lives.  Healthy-eating blogger Heather made this sweet and mellow soup vegetarian-style, replacing the chicken stock with vegetable.  She said, “I made some delicious soup tonight, and Mark liked it so much that he requested that I make variations of it once a week.”

Read the full post here.  Photo: Hangry Pants.

What is this?

Peanut Sauce

1 cup creamy peanut butter
1⁄4 cup light brown sugar (If you’re using unsweetened peanut butter, add an extra 2 tablespoons of brown sugar)
2 garlic cloves, finely minced or pressed through a garlic press
2 tablespoons soy sauce
2 tablespoons fresh lime juice (from 1 to 2 limes)

Soup
1 tablespoon vegetable oil
1 large onion, finely chopped
1 celery stalk, finely chopped
1 teaspoon curry powder
4 cups chicken broth, homemade or store-bought
1 medium sweet potato (about 12 ounces), peeled and cut into 3⁄4″ pieces
1⁄2 cup Easy Basic Peanut Sauce (see below)
Salt
Freshly ground black pepper
3 tablespoons finely chopped fresh cilantro

Make the peanut sauce. Place the peanut butter, brown sugar, garlic, soy sauce, lime juice, ginger, and chile paste or hot sauce in a food processor and process until well blended, 15 to 20 seconds, scraping down the sides once or twice. The peanut sauce can be refrigerated in an airtight container for up to 2 days or frozen for up to 2 months, and is great on stir-fries, noodles, or plain white rice as an after-school snack.

Simmer the vegetables. Heat the oil in a Dutch oven over medium-high heat. Add the onion and celery and cook, stirring occasionally, until softened, about 7 minutes. Add the curry powder and cook until fragrant, about 30 seconds. Add the chicken broth and sweet potato, bring to a simmer, then reduce the heat to medium, cover, and cook until the sweet potato is just tender, about 5 minutes.

Finish the soup. Place the peanut base in a medium heatproof bowl. Pour in 1⁄2 cup of the hot broth and whisk until smooth, then scrape this mixture back into the pot and stir to combine. Cover partially, and continue to simmer to blend the flavors, about 3 minutes. Season the soup to taste with salt and pepper and serve sprinkled with cilantro.

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