Daily Dish for Saturday, September 12th 2020

I made an Italian dinner for a Saturday Feast with the Grandpa's invite them today for the weekend. You can do your song boom chick a boom for them and entertain them. I am proud of you today! Keep working hard on You! Wishing you a great weekend ahead all the best!

Grilled Bruschetta

Ingredients

• 1/2 cup balsamic vinegar

• 1-1/2 cups chopped and seeded plum tomatoes

• 2 tablespoons finely chopped shallot

• 1 tablespoon minced fresh basil

• 2 teaspoons plus 3 tablespoons olive oil, divided

• 1 garlic clove, minced

• 16 slices French bread baguette (1/2 inch thick)

• Sea salt and grated Parmesan cheese

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• In a small saucepan, bring vinegar to a boil; cook until liquid is reduced to 3 tablespoons, 8-10 minutes. Remove from heat. Meanwhile, combine tomatoes, shallot, basil, 2 teaspoons olive oil and garlic. Cover and refrigerate until serving.

• Brush remaining oil over both sides of baguette slices. Grill, uncovered, over medium heat until golden brown on both sides.

• Top toasts with tomato mixture. Drizzle with balsamic syrup; sprinkle with sea salt and Parmesan. Serve immediately.

Nutrition Facts 1 appetizer: 58 calories, 3g fat (0 saturated fat), 0 cholesterol, 49mg sodium, 7g carbohydrate (3g sugars, 0 fiber), 1g protein. Diabetic Exchanges: 1/2 starch, 1/2 fat.

Easy Poached Salmon

Ingredients

• 6 cups water

• 1 medium onion, chopped

• 2 celery ribs, chopped

• 4 sprigs fresh parsley

• 1/2 cup dry white wine

• 1 tablespoon soy sauce

• 8 whole peppercorns

• 1 bay leaf

• 1 salmon fillet (3 pounds)

• Lemon slices and fresh dill

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Directions

• In a large saucepan, combine the first 8 ingredients. Bring to a boil; reduce heat. Simmer, covered, 30 minutes. Strain, discarding vegetables and spices.

• Cut three 20x3-in. strips of heavy-duty foil; crisscross so they resemble spokes of a wheel. Place strips on bottom and up sides of a 7-qt. oval slow cooker. Pour poaching liquid into slow cooker. Carefully add salmon.

• Cook, covered, on high 60-70 minutes or just until fish flakes easily with a fork (a thermometer inserted in fish should read at least 145°). Using foil strips as handles, remove salmon from cooking liquid. Serve warm or cold, with lemon and dill.

Nutrition Facts 6 ounces cooked salmon: 266 calories, 16g fat (3g saturated fat), 85mg cholesterol, 97mg sodium, 0 carbohydrate (0 sugars, 0 fiber), 29g protein. Diabetic Exchanges: 4 lean meat.

Honey-Glazed Carrots

Ingredients

• 1 package (16 ounces) baby carrots

• 1 tablespoon water

• 2 tablespoons butter

• 2 tablespoons honey

• 1 tablespoon lemon juice

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• Place carrots and water in a 1-1/2-qt. microwave-safe dish. Cover and microwave on high for 3-5 minutes or until crisp-tender.

• Meanwhile, melt butter in a skillet; stir in honey and lemon juice. Cook over low heat for 3-1/2 minutes, stirring constantly. Add carrots; cook and stir for 1 minute or until glazed.

Nutrition Facts 1/2 cup: 127 calories, 6g fat (0 saturated fat), 0 cholesterol, 107mg sodium, 18g carbohydrate (0 sugars, 0 fiber), 1g protein. Diabetic Exchanges: 1 vegetable, 1 fruit, 1 fat.

Cheddar Broccoli Salad

Ingredients

• 6 cups fresh broccoli florets

• 1-1/2 cups shredded cheddar cheese

• 1/3 cup chopped onion

• 1-1/2 cups mayonnaise

• 3/4 cup sugar

• 3 tablespoons red wine vinegar

• 12 bacon strips, cooked and crumbled

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Directions

• Place broccoli, cheese and onion in a large bowl. Mix mayonnaise, sugar and vinegar; toss with broccoli mixture.

• Refrigerate, covered, at least 4 hours. Stir in bacon just before serving.

Nutrition Facts 3/4 cup: 521 calories, 44g fat (11g saturated fat), 46mg cholesterol, 519mg sodium, 23g carbohydrate (20g sugars, 2g fiber), 9g protein.

Bacon-Wrapped Potatoes

Ingredients

• 1 small onion, thinly sliced

• 2 medium baking potatoes, halved lengthwise

• 4 bacon strips

Directions

• Layer onion slices on cut side of two potato halves; top with other potato half. Wrap each potato with two bacon strips. Secure with toothpicks. Place on a lightly greased baking pan. Bake, uncovered, at 325° for 1 hour and 20 minutes or until potato is tender and bacon is crispy. Discard toothpicks.

Nutrition Facts 1 each: 434 calories, 26g fat (10g saturated fat), 30mg cholesterol, 345mg sodium, 41g carbohydrate (5g sugars, 4g fiber), 9g protein.

Chicken Mozzarella

Ingredients

• 1/2 cup biscuit/baking mix

• 2 tablespoons grated Parmesan cheese

• 1/2 teaspoon Italian seasoning

• 1/2 teaspoon paprika

• 1/4 teaspoon pepper

• 6 boneless skinless chicken breast halves (4 ounces each)

• 1 cup spaghetti sauce

• 3/4 cup shredded part-skim mozzarella cheese

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Directions

• In a large resealable plastic bag, combine the baking mix, Parmesan cheese, Italian seasoning, paprika and pepper. Add chicken, a few pieces at a time, and shake to coat.

• Place in a greased shallow baking dish. Bake, uncovered, at 400° for 10 minutes on each side. Pour sauce over chicken. Reduce heat to 350°; bake for 15-20 minutes or a thermometer reads 170°. Sprinkle with mozzarella cheese.

Nutrition Facts 1 each: 264 calories, 10g fat (4g saturated fat), 86mg cholesterol, 480mg sodium, 11g carbohydrate (3g sugars, 1g fiber), 32g protein.

Cherry Tomato Mozzarella Saute

Ingredients

• 2 teaspoons olive oil

• 1/4 cup chopped shallots

• 1 teaspoon minced fresh thyme

• 1 garlic clove, minced

• 2-1/2 cups cherry tomatoes, halved

• 1/4 teaspoon salt

• 1/4 teaspoon pepper

• 4 ounces fresh mozzarella cheese, cut into 1/2-inch cubes

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• In a large skillet, heat oil over medium-high heat; saute shallots with thyme until tender. Add garlic; cook and stir 1 minute. Stir in tomatoes, salt and pepper; heat through. Remove from heat; stir in cheese.

Nutrition Facts 2/3 cup: 127 calories, 9g fat (4g saturated fat), 22mg cholesterol, 194mg sodium, 6g carbohydrate (4g sugars, 2g fiber), 6g protein.

Grilled Portobellos with Mozzarella Salad

Ingredients

• 2 cups grape tomatoes, halved

• 3 ounces fresh mozzarella cheese, cubed

• 3 fresh basil leaves, thinly sliced

• 2 teaspoons olive oil

• 2 garlic cloves, minced

• 1/4 teaspoon salt

• 1/4 teaspoon pepper

• 4 large portobello mushrooms (4 to 4-1/2 inches), stems removed

• Cooking spray

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Directions

• In a small bowl, combine the first seven ingredients; cover and chill until serving.

• Spritz mushrooms with cooking spray. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill mushrooms, covered, over medium heat or broil 4 in. from the heat for 6-8 minutes on each side or until tender. Spoon 1/2 cup tomato mixture into each mushroom cap.

Nutrition Facts 1 serving: 133 calories, 8g fat (3g saturated fat), 17mg cholesterol, 190mg sodium, 9g carbohydrate (4g sugars, 2g fiber), 7g protein. Diabetic Exchanges: 2 vegetable, 1 lean meat, 1 fat.

Baked Ziti Casserole

Ingredients

• 1 package (16 ounces) ziti or small tube pasta

• 1 large egg, lightly beaten

• 1 carton (15 ounces) part-skim ricotta cheese

• 1/2 cup grated Parmesan cheese, divided

• 1 jar (28 ounces) meatless spaghetti sauce

• 2 cups shredded part-skim mozzarella cheese

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Directions

• Cook pasta according to package directions. Drain pasta; set aside. In a small bowl, combine the egg, ricotta and 1/4 cup Parmesan cheese.

• Spread 1 cup spaghetti sauce in a 13x9-in. baking dish coated with cooking spray. Top with a third of the pasta, half of the ricotta mixture, 2/3 cup mozzarella cheese, 1 tablespoon Parmesan cheese and 1 cup sauce. Repeat layers of pasta, ricotta mixture and mozzarella cheese. Sprinkle with 2 tablespoons Parmesan cheese. Top with remaining pasta, sauce mozzarella cheese and Parmesan cheese.

• Cover and bake at 375° for 45-50 minutes or until heated through.

Nutrition Facts 1 each: 284 calories, 8g fat (5g saturated fat), 43mg cholesterol, 508mg sodium, 36g carbohydrate (0 sugars, 2g fiber), 17g protein. Diabetic Exchanges: 2 starch, 2 lean meat, 1 vegetable

Fruit Medley Salad

Ingredients

• 1 can (11 ounces) mandarin oranges, drained

• 1 can (8-1/4 ounces) sliced peaches, drained

• 1 can (8 ounces) pineapple chunks, drained

• 1 cup miniature marshmallows

• 4 ounces cream cheese, softened

• 1/2 cup plain yogurt

• 1/4 cup sugar

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• In a large bowl, combine the oranges, peaches, pineapple and marshmallows. In a small bowl, beat the cream cheese, yogurt and sugar until smooth; pour over fruit and toss to coat. Refrigerate for 15 minutes.

Sparkling Cranberry Kiss

Ingredients

• 6 cups cranberry juice

• 1-1/2 cups orange juice

• 3 cups ginger ale

• Ice cubes

• Orange slices, optional

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Directions

• In a pitcher, combine cranberry juice and orange juice. Just before serving, stir in ginger ale; serve over ice. If desired, serve with orange slices.

Nutrition Facts 3/4 cup: 81 calories, 0 fat (0 saturated fat), 0 cholesterol, 9mg sodium, 21g carbohydrate (20g sugars, 0 fiber), 1g protein.

Creamy Caramel Flan

Ingredients

• 3/4 cup sugar

• 1/4 cup water

• 1 package (8 ounces) cream cheese, softened

• 5 large eggs

• 1 can (14 ounces) sweetened condensed milk

• 1 can (12 ounces) evaporated milk

• 1 teaspoon vanilla extract

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• In a heavy saucepan, cook sugar and water over medium-low heat until melted and golden, about 15 minutes. Brush down crystals on the side of the pan with additional water as necessary. Quickly pour into an ungreased 2-qt. round baking or souffle dish, tilting to coat the bottom; let stand for 10 minutes.

• Preheat oven to 350°. In a bowl, beat the cream cheese until smooth. Beat in eggs, 1 at a time, until thoroughly combined. Add remaining ingredients; mix well. Pour over caramelized sugar.

• Place the dish in a larger baking pan. Pour boiling water into larger pan to a depth of 1 in. Bake until the center is just set (mixture will jiggle), 50-60 minutes.

• Remove dish from a larger pan to a wire rack; cool for 1 hour. Refrigerate overnight.

• To unmold, run a knife around edges and invert onto a large rimmed serving platter. Cut into wedges or spoon onto dessert plates; spoon sauce over each serving.

Creamy Caramel Flan Tips What is flan? Flan (also called crème caramel or caramel custard) is a custard dessert with a layer of caramel sauce. Flan has been a staple of Mexican and Latin American cuisine since Spaniards brought it to Mexico during the Spanish occupation. Bake your way around the world with these other globally-inspired baking recipes.Can you overcook flan? Yes, you can overcook flan. Overcooking your flan will result in a rubbery, eggy final product. A reliable way to test flan and baked custards for doneness is to gently thump the side of the pan. If the custard wobbles as one unit (instead of rippling like a stone’s been tossed in the pool), it’s ready.How do you store flan? You can store flan by tightly covering and refrigerating it for up to 4 days. We don’t recommend freezing flan.Is crème brulee or panna cotta the same as flan? Crème brulee and panna cotta are very similar to flan in that they are all custard-style desserts, but their cooking techniques and ingredients are different from one another.What can you serve with flan? This contest-winning dessert tastes delicious by itself or you can try topping your serving off with berries, nuts or toasted coconut. Love Baking? Join Bakeable, Taste of Home's community dedicated to the joy of baking. Subscribe to the Bakeable newsletter and join the Facebook group where you’ll find recipes, tips and monthly challenges.Sweetened condensed milk is milk with most of the water cooked off, to which sugar has been added. It’s generally used in candy and dessert recipes. Evaporated milk is concentrated in the same way, but doesn’t contain added sugar. It lends rich texture to foods without the fat. This recipe uses both types of milk. Nutrition Facts 1 slice: 345 calories, 16g fat (9g saturated fat), 140mg cholesterol, 189mg sodium, 41g carbohydrate (41g sugars, 0 fiber), 10g protein.