The Daily Dish for Friday, October 2nd 2020

Its a Beef, Bacon, Mushroom, extravaganza something for everyone again some great appetizers and side dishes three entrees and a sure pizza favorite for a early appetizer with best ever mushrooms as your favorite I know :) Beef Its what's For Dinner; TGIF

Red Velvet Crepe Cakes

Ingredients

• 1 package red velvet cake mix (regular size)

• 2-3/4 cups whole milk

• 1 cup all-purpose flour

• 3 large eggs

• 3 large egg yolks

• 1/4 cup butter, melted

• 3 teaspoons vanilla extract

• FROSTING:

• 2 packages (8 ounces each ) cream cheese, softened

• 1-1/4 cups butter, softened

• 1/2 teaspoon salt

• 12 cups confectioners' sugar

• 5 teaspoons vanilla extract

• Fresh blueberries

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Directions

• In a large bowl, combine the cake mix, milk, flour, eggs, egg yolks, butter and vanilla; beat on low speed for 30 seconds. Beat on medium for 2 minutes.

• Heat a lightly greased 8-in. nonstick skillet over medium heat; pour 1/4 cup batter into center of skillet. Lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing skillet as needed. When cool, stack crepes with waxed paper or paper towels in between.

• For frosting, in a large bowl, beat the cream cheese, butter and salt until fluffy. Add confectioners' sugar and vanilla; beat until smooth.

• To assemble two crepe cakes, place one crepe on each of two cake plates. Spread each with one rounded tablespoon frosting to within 1/2 in. of edges. Repeat layers until all crepes are used. Spread remaining frosting over tops and sides of crepe cakes. Garnish with blueberries.

Nutrition Facts 1 slice: 812 calories, 33g fat (19g saturated fat), 157mg cholesterol, 521mg sodium, 125g carbohydrate (102g sugars, 0 fiber), 7g protein.

Cashew-Pear Tossed Salad

Ingredients

• 1 bunch romaine, torn

• 1 cup shredded Swiss cheese

• 1 cup salted cashews

• 1 medium pear, thinly sliced

• 1/2 cup dried cranberries

• POPPY SEED VINAIGRETTE:

• 2/3 cup olive oil

• 1/2 cup sugar

• 1/3 cup lemon juice

• 2 to 3 teaspoons poppy seeds

• 2 teaspoons finely chopped red onion

• 1 teaspoon prepared mustard

• 1/2 teaspoon salt

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Directions

• In a large salad bowl, combine the romaine, cheese, cashews, pear and cranberries. In a small bowl, whisk the vinaigrette ingredients. Drizzle over salad and toss to coat.

Nutrition Facts 1 cup: 228 calories, 17g fat (4g saturated fat), 7mg cholesterol, 171mg sodium, 16g carbohydrate (12g sugars, 1g fiber), 4g protein.

Fruit ‘N’ Feta Tossed Salad

Ingredients

• CREAMY RASPBERRY VINAIGRETTE:

• 1 package (10 ounces) frozen sweetened raspberries, thawed

• 1 cup reduced-fat plain yogurt

• 2 tablespoons cider vinegar

• 1/2 teaspoon dried tarragon

• SALAD:

• 9 cups torn mixed salad greens

• 1-1/2 cups shredded carrots

• 2 Red Delicious apples, chopped

• 1 Golden Delicious apple, chopped

• 3/4 cup crumbled feta cheese

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• Strain raspberries, reserving juice; discard seeds and pulp. In a small bowl, whisk the yogurt, vinegar, tarragon and raspberry juice until smooth. In a large bowl, toss the salad greens, carrot and apples. Sprinkle with feta cheese. Serve with dressing.

Nutrition Facts 1 cup: 94 calories, 2g fat (2g saturated fat), 10mg cholesterol, 126mg sodium, 16g carbohydrate (0 sugars, 3g fiber), 3g protein. Diabetic Exchanges: 1 fruit, 1/2 fat.

Simple Grilled Steak Fajitas

Ingredients

• 1 beef top sirloin steak (3/4 inch thick and 1 pound)

• 2 tablespoons fajita seasoning mix

• 1 large sweet onion, cut crosswise into 1/2-inch slices

• 1 medium sweet red pepper, halved

• 1 medium green pepper, halved

• 1 tablespoon olive oil

• 4 whole wheat tortillas (8 inches), warmed

• Sliced avocado, optional

• Minced fresh cilantro, optional

• Lime wedges, optional

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• Rub steak with seasoning mix. Brush onion and peppers with oil.

• Grill steak and vegetables, covered, on a greased rack over medium direct heat 4-6 minutes on each side, until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; and medium-well, 145°) and vegetables are tender. Remove from grill. Let steak stand, covered, 5 minutes before slicing.

• Cut vegetables and steak into strips; serve in tortillas. If desired, top with avocado and cilantro and serve with lime wedges.

Nutrition Facts 1 serving: 363 calories, 13g fat (4g saturated fat), 54mg cholesterol, 686mg sodium, 34g carbohydrate (6g sugars, 5g fiber), 27g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1 vegetable, 1/2 fat.

BLT Bow Tie Pasta Salad

Ingredients

• 2-1/2 cups uncooked bow tie pasta

• 6 cups torn romaine

• 1-1/2 cups cubed cooked chicken breast

• 1 medium tomato, diced

• 4 bacon strips, cooked and crumbled

• 1/3 cup reduced-fat mayonnaise

• 1/4 cup water

• 1 tablespoon barbecue sauce

• 1-1/2 teaspoons white vinegar

• 1/4 teaspoon pepper

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• Cook pasta according to package directions. Drain and rinse under cold water. In a large bowl, combine romaine, chicken, tomato, bacon and pasta.

• In a small bowl, whisk mayonnaise, water, barbecue sauce, vinegar and pepper. Pour over salad; toss to coat. Serve immediately.

Nutrition Facts 1-3/4 cups: 253 calories, 8g fat (2g saturated fat), 37mg cholesterol, 239mg sodium, 27g carbohydrate (4g sugars, 2g fiber), 17g protein. Diabetic Exchanges: 2 lean meat, 1-1/2 starch, 1 vegetable, 1 fat.

Lemon Rice Pilaf

Ingredients

• 1 cup uncooked jasmine or long grain white rice

• 2 tablespoons butter

• 1 cup sliced celery

• 1 cup thinly sliced green onions

• 1 tablespoon grated lemon zest

• 1 teaspoon salt

• 1/4 teaspoon pepper

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• Cook rice according to package directions. Meanwhile, in a large skillet, heat butter over medium heat. Add celery and onions; cook until tender. Add rice, lemon zest, salt and pepper; toss lightly. Cook until heated through.

Nutrition Facts 3/4 cup: 155 calories, 4g fat (2g saturated fat), 10mg cholesterol, 454mg sodium, 27g carbohydrate (1g sugars, 1g fiber), 3g protein. Diabetic Exchanges: 2 starch, 1 fat.

Tenderloin Steak Diane

Ingredients

• 4 beef tenderloin steaks (6 ounces each)

• 1 teaspoon steak seasoning

• 2 tablespoons butter

• 1 cup sliced fresh mushrooms

• 1/2 cup reduced-sodium beef broth

• 1/4 cup heavy whipping cream

• 1 tablespoon steak sauce

• 1 teaspoon garlic salt with parsley

• 1 teaspoon minced chives

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• Sprinkle steaks with steak seasoning. In a large skillet, heat butter over medium heat. Add steaks; cook until meat reaches desired doneness, 4-5 minutes on each side. Remove steaks from pan.

• Add mushrooms to skillet; cook and stir over medium-high heat until tender. Add broth, stirring to loosen browned bits from pan. Stir in cream, steak sauce and garlic salt. Bring to a boil; cook and stir until sauce is slightly thickened, 1-2 minutes.

• Return steaks to pan; turn to coat and heat through. Stir in chives.

Nutrition Facts 1 steak with 2 tablespoons sauce: 358 calories, 21g fat (11g saturated fat), 111mg cholesterol, 567mg sodium, 2g carbohydrate (1g sugars, 0 fiber), 37g protein.

Pomegranate-Hazelnut Roasted Brussels Sprouts

• Makes 8 servings

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Ingredients

• 2 pounds fresh Brussels sprouts, trimmed and halved

• 1/4 cup olive oil

• 1-1/2 teaspoons kosher salt

• 1 teaspoon coarsely ground pepper

• 6 tablespoons butter, cubed

• 2/3 cup chopped hazelnuts, toasted

• 1 tablespoon grated orange zest

• 1/2 cup pomegranate seeds

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• Preheat oven to 400°. Place Brussels sprouts in a foil-lined 15x10x1-in. baking pan. Drizzle with oil; sprinkle with salt and pepper. Toss to coat. Roast 15-20 minutes or until tender, stirring occasionally. Remove from oven.

• Meanwhile, in a small heavy saucepan, melt butter over medium heat. Heat 5-7 minutes or until golden brown, stirring constantly. Remove from heat; drizzle over Brussels sprouts. Add hazelnuts and orange zest; gently toss to coat. Transfer to a serving bowl. Just before serving, sprinkle with pomegranate seeds.

Nutrition Facts 3/4 cup: 248 calories, 22g fat (7g saturated fat), 23mg cholesterol, 454mg sodium, 13g carbohydrate (4g sugars, 5g fiber), 5g protein.

Garlic-Herb Pattypan Squash

Ingredients

• 5 cups halved small pattypan squash (about 1-1/4 pounds)

• 1 tablespoon olive oil

• 2 garlic cloves, minced

• 1/2 teaspoon salt

• 1/4 teaspoon dried oregano

• 1/4 teaspoon dried thyme

• 1/4 teaspoon pepper

• 1 tablespoon minced fresh parsley

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Directions

• Preheat oven to 425°. Place squash in a greased 15x10x1-in. baking pan. Mix oil, garlic, salt, oregano, thyme and pepper; drizzle over squash. Toss to coat. Roast 15-20 minutes or until tender, stirring occasionally. Sprinkle with parsley.

Nutrition Facts 2/3 cup: 58 calories, 3g fat (0 saturated fat), 0 cholesterol, 296mg sodium, 6g carbohydrate (3g sugars, 2g fiber), 2g protein. Diabetic Exchanges: 1 vegetable, 1/2 fat.

Rainbow Gelatin Cubes

Ingredients

• 4 packages (3 ounces each) assorted flavored gelatin

• 6 envelopes unflavored gelatin, divided

• 5-3/4 cups boiling water, divided

• 1 can (14 ounces) sweetened condensed milk

• 1/4 cup cold water

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• In a small bowl, combine 1 package flavored gelatin and 1 envelope unflavored gelatin. Stir in 1 cup boiling water until dissolved. Pour into a 13x9-in. dish coated with cooking spray; refrigerate until set but not firm, about 20 minutes.

• In small bowl, combine the condensed milk and 1 cup boiling water. In another bowl, sprinkle 2 envelopes unflavored gelatin over cold water; let stand for 1 minute. Stir in 3/4 cup boiling water. Add to milk mixture. Spoon 1 cup of the creamy gelatin mixture over the first flavored gelatin layer. Refrigerate until set but not firm, about 25 minutes.

• Repeat from beginning of recipe twice alternating flavored gelatin with creamy gelatin layers. Chill each layer until set but not firm before spooning next layer on top. Make final flavored gelatin; spoon over top. Refrigerate for at least 1 hour after completing last layer before cutting into 1-in. squares.

Nutrition Facts 1 piece: 25 calories, 0 fat (0 saturated fat), 1mg cholesterol, 13mg sodium, 5g carbohydrate (5g sugars, 0 fiber), 1g protein.

Homemade Ravioli

Ingredients

• 5 to 5-1/2 cups all-purpose flour

• 6 large eggs

• 1/2 cup water

• 1 tablespoon olive oil

• SAUCE:

• 1 can (28 ounces) crushed tomatoes

• 1-1/2 cups tomato puree

• 1/2 cup grated Parmesan cheese

• 1/3 cup water

• 1/3 cup tomato paste

• 3 tablespoons sugar

• 2 tablespoons minced fresh basil

• 1 tablespoon minced fresh parsley

• 1 tablespoon minced fresh oregano

• 1 garlic clove, minced

• 1/2 teaspoon salt

• 1/4 teaspoon pepper

• FILLING:

• 1 carton (15 ounces) ricotta cheese

• 2 cups shredded part-skim mozzarella cheese

• 1/3 cup grated Parmesan cheese

• 1 large egg, lightly beaten

• 2 teaspoons minced fresh basil

• 1 teaspoon minced fresh parsley

• 1 teaspoon minced fresh oregano

• 1/4 teaspoon garlic powder

• 1/8 teaspoon salt

• 1/8 teaspoon pepper

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• Place 5 cups flour in a large bowl. Make a well in the center. Beat the eggs, water and oil; pour into well. Stir together, forming a ball. Turn onto a floured surface; knead until smooth and elastic, about 4-6 minutes, adding remaining flour if necessary to keep dough from sticking. Cover and let rest for 30 minutes.

• Meanwhile, in a Dutch oven, combine sauce ingredients. Bring to a boil. Reduce heat; cover and simmer for 1 hour, stirring occasionally.

• In a large bowl, combine filling ingredients. Cover and refrigerate until ready to use.

• Divide pasta dough into fourths; roll 1 portion to 1/16-in. thickness. (Keep pasta covered until ready to use.) Working quickly, place rounded teaspoonfuls of filling 1 in. apart over half of pasta sheet. Fold sheet over; press down to seal. Cut into squares with a pastry wheel. Repeat with remaining dough and filling.

• Bring a soup kettle of salted water to a boil. Add ravioli. Reduce heat to a gentle simmer; cook until ravioli float to the top and are tender, 1-2 minutes. Drain. Spoon sauce over ravioli.

Homemade Ravioli Tips How do you cut ravioli without a ravioli cutter? To cut ravioli without a ravioli cutter, first lay one sheet of pasta dough onto a floured surface. Evenly space out tablespoons of the filling on the sheet, and then lay another pasta sheet on top. Press the dough around each mound of filling to remove any air and then cut out squares with a pastry or pizza cutter wheel. No pastry or pizza wheel? Use an overturned thin glass cup, a floured cookie cutter or a knife to carefully cut around the mounds of filling.Do you boil ravioli? Fresh ravioli is best boiled in a pot of salted water for a couple minutes until they float to the top of the water. If you want to try baking your ravioli, spoon a thin layer of sauce on the bottom of a baking pan, layer with uncooked ravioli and then spoon a little more sauce on top. Cover with foil and bake at 350° for 10 minutes, turning halfway through.What sauce goes well with ravioli? Ravioli can go with almost any sauce, including marinara, pesto and Alfredo sauce. (Check out more of our quick ravioli recipes.) Nutrition Facts 10 ravioli: 856 calories, 27g fat (13g saturated fat), 279mg cholesterol, 1139mg sodium, 110g carbohydrate (19g sugars, 7g fiber), 42g protein.

Mushroom-Stuffed Cheeseburgers

Ingredients

• 2 bacon strips, finely chopped

• 2 cups chopped fresh mushrooms

• 1/4 cup chopped onion

• 1/4 cup chopped sweet red pepper

• 1/4 cup chopped green pepper

• 2 pounds lean ground beef (90% lean)

• 2 tablespoons steak sauce

• 1/2 teaspoon seasoned salt

• 4 slices provolone cheese, halved

• 8 kaiser rolls, split

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Directions

• In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Cook and stir mushrooms, onion and peppers in bacon drippings until tender. Using slotted spoon, remove to a small bowl; cool completely. Stir in bacon.

• In a large bowl, combine beef, steak sauce and seasoned salt, mixing lightly but thoroughly. Shape into 16 thin patties. Top eight of the patties with cheese, folding cheese to fit within 3/4 inch of edge. Spread with mushroom mixture. Top with remaining patties, pressing edges to enclose filling.

• Grill burgers, uncovered, over medium-high heat or broil 4 in. from heat 5-6 minutes on each side or until a thermometer inserted in meat portion reads 160°. Serve on rolls.

Nutrition Facts 1 burger: 418 calories, 17g fat (7g saturated fat), 82mg cholesterol, 653mg sodium, 33g carbohydrate (2g sugars, 2g fiber), 31g protein.

Bacon Caprese Salad

Ingredients

• 1 pound fresh mozzarella cheese, cut into 1/4-inch slices

• 3 plum tomatoes, cut into 1/4-inch slices

• 1-1/2 cups fresh baby spinach

• 8 bacon strips, cooked and crumbled

• 1/2 cup minced fresh basil

• 2 green onions, chopped

• 1/4 cup balsamic vinaigrette

• 1/2 teaspoon salt

• 1/4 teaspoon Onion Flakes / Garlic Minced

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• Arrange cheese, tomatoes and spinach on a large serving platter; top with bacon, basil and green onions. Just before serving, drizzle with vinaigrette; sprinkle with salt and pepper.

Nutrition Facts 1 serving: 225 calories, 17g fat (9g saturated fat), 53mg cholesterol, 468mg sodium, 3g carbohydrate (2g sugars, 1g fiber), 13g protein.

Bacon Cheese Fries

Ingredients

• 1 package (32 ounces) frozen French fried potatoes

• 1 cup shredded cheddar cheese

• 1/2 cup thinly sliced green onions

• 1/4 cup crumbled cooked bacon

• Ranch salad dressing

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• Cook French fries according to package directions. Place fries on a broiler-proof dish or platter. Sprinkle with cheese, onions and bacon. Broil for 1-2 minutes or until cheese is melted. Serve with ranch dressing.

Nutrition Facts 1 each: 218 calories, 11g fat (4g saturated fat), 14mg cholesterol, 180mg sodium, 25g carbohydrate (1g sugars, 2g fiber), 6g protein.

Asparagus, Bacon & Herbed Cheese Pizza

Ingredients

• 1 prebaked 12-inch pizza crust

• 6 teaspoons olive oil, divided

• 1 cup shredded part-skim mozzarella cheese

• 2-1/4 cups cut fresh asparagus (1-inch pieces)

• 8 bacon strips, cooked and crumbled

• 1/2 cup garlic-herb spreadable cheese (about 3 ounces)

• 1/4 teaspoon crushed red pepper flakes

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Directions

• Preheat oven to 450°. Place crust on an ungreased 12-in. pizza pan or baking sheet; brush top with 4 teaspoons oil. Top with mozzarella cheese, asparagus and bacon. Drop spreadable cheese by teaspoonfuls over pizza. Sprinkle with pepper flakes; drizzle with remaining oil.

• Bake 12-15 minutes or until cheese is lightly browned.

Nutrition Facts 1 slice: 407 calories, 24g fat (11g saturated fat), 45mg cholesterol, 748mg sodium, 32g carbohydrate (3g sugars, 2g fiber), 18g protein.

Best Ever Stuffed Mushrooms

Ingredients

• 1 pound bulk pork sausage

• 1/4 cup finely chopped onion

• 1 garlic clove, minced

• 1 package (8 ounces) reduced-fat cream cheese

• 1/4 cup shredded Parmesan cheese

• 1/3 cup seasoned bread crumbs

• 3 teaspoons dried basil

• 1-1/2 teaspoons dried parsley flakes

• 30 large fresh mushrooms (about 1-1/2 pounds), stems removed

• 3 tablespoons butter, melted

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Directions

• Preheat oven to 400°. In a large skillet, cook sausage, onion and garlic over medium heat 6-8 minutes or until sausage is no longer pink and onion is tender, breaking up sausage into crumbles; drain. Add cream cheese and Parmesan cheese; cook and stir until melted. Stir in bread crumbs, basil and parsley.

• Meanwhile, place mushroom caps in a greased 15x10x1-in. baking pan, removed-stem side up. Brush with butter. Spoon sausage mixture into mushroom caps. Bake, uncovered, 12-15 minutes or until mushrooms are tender.

Watch the Video Test Kitchen TipsWhen you want a change, consider fixing the filling on its own—instead of having stuffed mushrooms. It's a good spread on baguette slices and crackers. Learn how to clean and prep mushrooms for stuffing here.

Nutrition Facts 1 appetizer: 79 calories, 6g fat (3g saturated fat), 17mg cholesterol, 167mg sodium, 2g carbohydrate (1g sugars, 0 fiber), 3g protein.