Dinner At Sheila's

The web just got a lot more delicious.

[dinneratsheilas]

Corn Chowder (revisited)

This delicious and comforting chowder I first posted several years ago. I recently had some ears of cooked corn leftover and decided to use them to again make this delicious soup. It is just as yummy as I remembered, and fairly simple to make.

Here is the recipe... Adapted from Simply Recipes

Ingredients

1 tablespoon butter (2 tablespoons if omitting the bacon)

1 strip bacon or 1 teaspoon bacon fat (I omit the bacon)

1 large yellow onion, chopped (about 3/4 to 1cup)

1/2 cup diced red bell pepper

1 cup small diced or sliced carrots

1 cup small diced or slice celery

4 to 5 ears of cooked and cooled sweet corn, kernels removed from the cobs, (about 3 cups), cobs reserved

1 or 2 bay leaves

4 and 1/2 cups milk, whole or low fat (I used whole milk)

2 medium to large Yukon Gold potatoes, peeled and large (1-inch) diced (about 3 cups)

3 teaspoons of Kosher salt

1/2 teaspoon freshly ground black pepper

1 generous teaspoon fresh thyme leaves

Method

Cook the bacon, (if using): Place the butter and bacon into a large heavy-bottomed soup pot. Heat on medium heat until the bacon renders its fat, 3-4 minutes.

Cook the vegetables,(except the corn and potatoes): Add the chopped onions, red bell pepper, carrot, and celery to the butter in the pot. Lower the heat to medium low and cool until vegetables soften, about 5 minutes.

Add corn cobs and bring to a simmer: Break the corn cobs in half (after you've stripped off the corn) and add the cobs to the pot. Add the milk and the bay leaf. Bring to a boil and reduce heat to a bare simmer. Cover the pot and cook for 20 minutes. Make sure the heat is as low as can be and still maintain a gentle simmer, to prevent scalding the milk on the bottom of the pan.

Add potatoes: After 20 minutes, add the potatoes, salt, and thyme to the pot. Increase the heat to return the soup to a simmer, then lower the heat to maintain the simmer and cook for another 10 minutes.

Finish the soup: Discard the cobs, the bacon strip, and the bay leaf. Add the corn kernels and black pepper. Again raise the heat to bring the soup to a simmer, then lower the heat and cook for another 5 minutes, until the potatoes are fork tender. Add more salt and pepper to taste.

Hope you enjoy this comforting, flavorful chowder as much as we have, especially as we are approaching the season for fresh corn. Yum!

[dinneratsheilas]

Easy Blueberry Muffins

The holidays have come and gone, and it's hard to believe we are already into February. I regret having missed posting about Hanukkah, but it was a busy time, and somehow it got away from me, even though I had photos to share...some of which you can see below...

We have finished eating all the holiday cookies, and I have had a craving for blueberry muffins. I was looking for a quick recipe to make a batch since I had all the basic ingredients, including fresh blueberries.

I discovered just what I was looking for online, Easy Blueberry Muffins by the blog, Inspired Taste.

This easy recipe yields muffins with a moist, tender center bursting with blueberries and a perfectly golden brown top. Just a bowl, whisk and a spoon are all you need. Simply stir and bake!

Here's the recipe... (adapted somewhat from Inspired Taste)

Ingredients

1 and 1/2 cups all-purpose flour, spooned and leveled

3/4 cup granulated sugar, plus 1 tablespoon or so for muffin tops

2 teaspoons baking powder

1/4 teaspoon fine sea salt, or kosher sat

1/3 cup vegetable oil

1 large egg

1/3 cup milk or non-dairy milk, use more as needed

1 and 1/2 teaspoons vanilla extract

8 ounces or more as needed, fresh blueberries

Directions

Preheat oven to 400 degrees F. Line muffin cups with paper liners (8 for big muffins, 10 for standard, or 22 for mini muffins). I stretched the batter to make a dozen in a standard muffin pan.

In a large bowl, whisk the flour, sugar, baking powder, and salt.

Choose a measuring jug that holds at least 1 cup. Add the oil to the jug, and then the cracked egg. Pour in enough milk to reach the 1-cup line on the jug (this should be about 1/3 cup of milk). Add the vanilla extract and whisk until everything is combined.

Add the wet ingredients to the bowl with the dry ingredients. Stir gently until the batter comes together. Gently fold in the blueberries.

Be careful not to overmix! The batter will be thick ( see tips below)

Divide the batter between muffin cups. If making big-topped muffins, the batter will come to the top of the paper liners.

Sprinkle a little sugar on top of each muffin. Bake muffins for 15 to 20 minutes or until the tops are no longer wet and a toothpick inserted into the middle comes out with crumbs, not wet batter.

Transfer to a cooling rack.

Note: If making the mini blueberry muffins the recipe makes about 20 to 22 mini muffins. Keep an eye on them while they bake and expect them to take 9 to 11 minutes.

[dinneratsheilas]

Thanksgiving 2025!

Thanksgiving 2025 has come and gone, including the leftovers, but the memories will last a lifetime.

One of the reasons I've enjoyed blogging Dinner at Sheila's aside from sharing favorite recipes with you, the viewers, is it has provided a sort of history for me without realizing it at first.

It has allowed me to look back over the now going on 15 years of posts to connect with friends, family, and the various places my husband and I have lived. From Chicago to Maryland, and our move to San Luis Obispo, our current home, the brief stories which accompany much of the food have been a way to revisit occasions of the past. (Like the time I mailed Chicken Soup and Matzoh Balls to my son in San Francisco) Look up Matzoh Balls if you want a laugh!

Be it my sons coming home to Maryland to visit after having moved to California, or returning home to introduce us to their girlfriends, who have become our daughters-in-law, and gifted us with 3 adorable grandchildren so much of all our lives I feel revolves around the table.

Many of the foods I have posted come from my mother, who was a wonderful cook, and who when I'm preparing foods for the Jewish Holidays, etc, I always feel her in the kitchen with me.

There are many posts through these years about the holidays, including the 4th of July, Hanukkah, Passover, New Years, Saint Patrick's Day, and of course, Thanksgiving!

For all the many years we celebrated Thanksgiving with our very close, immediate family back east until we moved to be closer to our sons and families here. However, my sister hosted this year at her home back east and she and I talked daily beginning the week before Thanksgiving through the morning of. We were virtually making the same recipes of all the family favorites, and wondering how we would get it all done. But, of course we did, and we vowed to figure out a way we may all be together again for Thanksgiving!

This Thanksgiving 2025 menu will look familiar to many because we always want the traditional dishes we've grown up with. Sometimes a new side dish or dessert. Here are some pics of our menu...

Some light Appetizers

A Fall Salad, including fresh farm stand lettuces, cucumbers,red sweet peppers, watermelon radishes, candied pecans, slices of persimmons, dried cranberries, and tiny yellow tomatoes, dressed with a red wine vinaigrette dressing.

The Turkey

The Platter

Green Beans with Shallots, Bacon and a White Wine Vinaigrette

Mashed Potatoes, Sweet Potatoes, and Challah Stuffing

Roasted Delicata Squash with Shallots

Turkey Gravy (you can never have too much)

Still room for Dessert... Spiced Apple Pie, Mom's Chocolate Cake with Soft and Creamy Chocolate Frosting, and Banana Cream Pie

[dinneratsheilas]

Happy New Year

The Jewish New Year (Rosh Hashanah) began at sunset on September 22nd this year, ushering in the 10 day period ending on The Day of Atonement (Yom Kippur).

Together this period is known as the High Holy Days, beginning with a festive dinner the evening before, and offering wishes for a good year ahead, as well as a time for personal introspection and reflection . It is a time to look back on the past year, and focus on how to better oneself in the year ahead.

Since beginning my Dinner at Sheila's blog, and now having entered my 15th year, I have almost always featured the Jewish New Year in one way or another through the traditional foods and customs of the holiday.

This year I have chosen to go back in time and highlight some of the holiday photos through the past years... FOR A SWEET YEAR AHEAD TO ALL!

HONEY CAKE

ROUND CHALLAH, HOLIDAY CANDLES, APPLES AND HONEY

MOM'S VIENNESE APPLE CAKE

HONEY LOAF CAKES

CHALLAH, CANDLES, APPLES AND HONEY

RUGELACH (CINNAMON, RAISIN, WALNUT)

TRADITIONAL CINNAMON, RAISIN, WALNUT and CHOCOLATE, RASBPERRY RUGELACH

SUNFLOWERS, APPLES, AND HONEY

MOM'S LEMON SPONGE CAKE

WINE, GRAPE JUICE, APPLES AND HONEY

HONEY CAKE WITH ALMONDS, APPLE CAKE, CHALLAH , RUGELACH

AGAIN, WISHING ALL A HAPPY, HEALTHY, PEACEFUL,

AND VERY SWEET NEW YEAR!!!

[dinneratsheilas]

Dijon Chicken with Tomatoes and Scallions

Dijon Chicken with Tomatoes and Scallions (by Yasmin Fahr)

I discovered this delicious one pan meal from the online New York Times Cooking column recently, and it's a keeper.

Seared boneless and skinless chicken thighs simmer together in one skillet along with scallions, garlic, oregano, and Dijon mustard, creating a flavorful sauce.

Ripe cherry or grape tomatoes, bursting with flavor, especially at this time of year, are then added and continue to cook in the sauce along with the chicken for a short time.

Serve with some crusty bread to soak up all the delicious juices, add a salad and some rice, and dinner is done.

Ingredients

2 tablespoons olive oil

1 and1/2 pounds boneless, skinless chicken thighs, patted dry

Salt and freshly ground pepper

4 scallions, light green and white parts, thinly sliced

3 garlic cloves, grated or minced

1 tablespoon dried oregano

1 tablespoon Dijon mustard

1/2 cup white wine

2 pints cherry or grape tomatoes

1/4 packed cup cilantro, parsley, or basil leaves and tender stems, gently torn or chopped

Preparation

Heat the oil in a wide pot or deep 12-inch skillet over medium-high until it shimmers. Add the chicken in an even layer and season the top with salt and pepper. Cook, undisturbed, until the chicken is browned and easily releases from the pan, 7 to 9 minutes.

Flip the chicken and add the scallions to the empty spaces in the pan. Season lightly with salt. Let cook until the scallions soften, about 2 minutes. Add the garlic, oregano, mustard and white wine, turning the chicken pieces over and back again to stir everything together, about 1 minute.

Add the tomatoes and season with salt. Cook, stirring occasionally and gently pressing the tomatoes with the back of a wooden spoon, until the tomatoes burst and the chicken is cooked through, 10 to 12 minutes more. Add a few tablespoons of water if it looks dry at any point.

Sprinkle with your choice of herbs and serve.

[dinneratsheilas]

Lemon Curd Tartlets

Lemon curd is a versatile sweet and tangy spread or topping, perfect as a filling for cakes, pastries, and tarts. It can be used as a topping for scones, pancakes, and ice cream. It's also delicious swirled into yogurt or pudding, or simply spread on toast or biscuits.

I made these Lemon Curd Tartlets above recently because I was left with an abundance of egg yolks after making an Angel Food Cake with berries and cream for the 4th of July.

For those of you unaware, an angel food cake uses only the egg whites so the egg yolks are either tossed or one comes up with something else to use them in, such as lemon curd which uses only egg yolks.

It just so happens angel food cake is one of my favorites, as well as lemon curd. Atfer we finished off most of the cake , a couple days later I used the egg yolks to make these lemon tartlets, a cookie crust filled with lemon curd and covered with meringue. (yes, the meringue which uses no egg yolks left me with only a few egg yolks but those I didn't save...whew! )

The tartlets were delicious and were gone in a couple days as you can see... (not my best photo, but so yummy!)

Here's the recipe...

Lemon Curd (recipe sallysbakingaddiction.com)

Ingredients

4 large egg yolks

2/3 cup granulated sugar

1 tablespoon lemon zest (about 1 lemon)

1/3 cup fresh lemon juice(about 2-3 lemons)

1/8 teaspoon salt

6 tablespoons unsalted butter, softened to room temperature and cut into 6 pieces

Instructions

Fill the bottom pot of your double boiler with 1-2 inches of water. Place on high heat. Once the water begins to boil, reduce to low heat to keep the water at a simmer.

Place egg yolks, granulated sugar, lemon zest, lemon juice, and salt into the top of your double boiler. Using a silicone whisk, whisk until completely blended, then continue to whisk as the curd cooks. Constant whisking prevents the egg yolks from curdling.

Whisk and cook until the mixture becomes thick, resembling the texture of hollandaise sauce, about 10 minutes. If you 'd like to be precise and use a candy or instant -read thermometer, the temperature will rise to about 170 degrees F. If curd isn't thickening, turn up the heat and constantly whisk.

Remove pan from the heat. Whisk the sliced butter into the curd. The butter will melt from the heat of the curd as you whisk. Pour curd into a jar or bowl and place a piece of plastic wrap directly on top so it is touching the top of the curd. ( This prevents a skin from forming on top.) The curd will continue to thicken as it cools. Once cool, the plastic wrap can be removed.

Refrigerate the curd for up to about 10 days.

Note: for more detailed info go to Sally's Baking Addiction/ Lemon Curd)

[dinneratsheilas]

Banana Sour Cream Pancakes

I am always looking for a great pancake recipe, but have found it difficult to find one. I do have one on my blog from June of 2011, called Chloe's Raspberry Buttermilk Pancakes which you will find here. I can attest to their deliciousness.

This past Sunday morning I was in the mood for pancakes and started searching for an interesting recipe new to me. I have a number of Ina Garten's , (aka The Barefoot Contessa,'s ) cookbooks when I stumbled upon this recipe from one of her early ones for Banana Sour Cream Pancakes, which I had never tried.

The more I read it the more interested I became, and as long as my husband didn't know sour cream was one of the ingredients I thought he may really like these, especially with some blueberries nestled alongside. Here's the recipe...

Banana Sour Cream Pancakes (Barefoot Contessa Family Style)

1 and 1/2 cups all-purpose flour

3 tablespoons sugar

2 teaspoons baking powder

1 and1/2 teaspoons kosher salt

1/2 cup sour cream

3/4 cup plus 1 tablespoon milk

2 extra-large eggs

1 teaspoon pure vanilla extract

1 teaspoon grated lemon zest

Unsalted butter

2 ripe bananas, diced, plus extra for serving

Pure maple syrup

In a medium bowl, sift together the flour , sugar, baking powder, and salt.

Whisk together the sour cream, milk, eggs, vanilla, and lemon zest.

Add the wet ingredients to the dry ones, mixing only until combined.

Melt 1 tablespoon of butter in a large skillet over medium-low heat until it bubbles. Ladle the pancake batter into the pan. Distribute a rounded tablespoon of bananas on each pancake.

Cook for 2 to 3 minutes, until bubbles appear on top and the underside is nicely browned.

Flip the pancakes and then cook for another minute, until browned.

Wipe out the pan with a paper towel, add more butter to the pan, and continue cooking pancakes until all the batter is used.

Serve with sliced bananas, butter, and maple syrup.

Note : Ina uses 1/4 cup batter to drop the batter into the pan. The

pancakes will stay warm in a preheated 200 degree oven for 15 to 20 minutes.

I added fresh blueberries to the plate which go so well with the bananas! Yum! I only told my husband about the sour cream after he told me how good they were!

[dinneratsheilas]

Beef with Veggies in Oyster Sauce

This stir -fry recipe is an oldie but goodie which I have posted in the past, but since we are so fond of it, and because it is so versatile (you can use almost any veggies you have on hand) I decided to post it again.

This time with green beans , a red pepper, bok choy, and a few scallions in the fridge, a flank steak in the freezer, and water chestnuts in my pantry I had the makings for this quick stir-fry served with rice.

Here's the recipe...

Beef with Veggies in Oyster Sauce

Ingredients

1 pound flank steak, sliced across the grain (hint: slicing it while it is still partially frozen makes it so much easier)

2 tablespoons soy sauce (can use low sodium, or tamari)

2 tablespoons oyster sauce (always shake before pouring)

1 tablespoon rice wine (such as Mirin)

1 tablespoon cornstarch

1 teaspoon toasted sesame oil

1 teaspoon sugar

4 slices ginger root, peeled and sliced thin

4 tablespoons cooking oil (peanut, canola, vegetable, or avocado)

2 to 3 cloves garlic, crushed or grated (more if you like)

1/2 teaspoon kosher salt

Assorted fresh vegetables of your choice

1 can whole water chestnuts, rinsed and drained, and sliced in half (can omit if you don't have them, but they give an added crunch)

To Cook

Cut the flank steak across the grain into thin 1/4-inch slices, about 2 inches long. Slice a little thicker if you like rare beef.

Mix the sliced beef in a bowl with the soy sauce, rice wine, cornstarch, sesame oil, and sugar. Set aside or cover and refrigerate if cooking til later. If refrigerated allow it to come to room temperature before cooking.

Prep the vegetables, cutting into bite size pieces and setting aside or chilling covered or in baggies in fridge for later. Drain and rinse water chestnuts as well.

When ready to cook, put 2 tablespoons oil in a very hot large skillet or wok. Add the salt, vegetables, and water chestnuts , turning constantly several minutes until brighter in color, but not overcooked. They will cook a bit more later with the beef.

Remove the veggies and water chestnuts to a platter and set aside.

In the same pan add the remaining 2 tablespoons oil, sliced ginger root, and garlic. Saute until the ginger and garlic begin to turn golden.

Stir in the beef mixture, turning constantly until beef is almost cooked. Return the veggies and chestnuts to the pan, and mix thoroughly with the beef til all is coated.

Serve with cooked white or brown rice. Yum!

[dinneratsheilas]

Chicken Teriyaki (Seattle Style)

This recipe for Chicken Teriyaki comes from the New York Times Cooking Column, and the photos alone made me want to make it. And it turned out to be as delicious as it looks.

Here's what the NYT had to say about this version...Recipe from Sujan Shrestha, adapted by John T. Edge...

"Teriyaki is derived from the Japanese root words teri, which means "to shine," and yaki, which means "to broil or grill." That's the way traditional teriyaki looks: shiny and incised with grill marks. In Japan, teriyaki is a mix of soy sauce, sake and the rice wine mirin, which imparts a subtle sweetness. The teriyaki found throughout Seattle, of which this is an adaptation, is a bit more showy.

Cooks sweeten with white sugar and pineapple juice, they thicken with cornstarch. Ginger and garlic go into the mix because of the Korean ancestry of many cooks. It is not at all traditional, but it is simple to prepare and a pleasure to eat.

Be sure to plan ahead as you do need to marinate the chicken before cooking. An overnight stay in the fridge is ideal, but many readers have been happy with a quick marinade of an hour or so."

Here's the recipe...

Chicken Teriyaki

(recipe from Sujan Shrestha, adapted by John T. Edge)

Ingredients

Yield : 8 servings

1 cup soy sauce

1 cup granulated sugar

1 and 1/2 teaspoons brown sugar

6 garlic cloves, crushed in a press

2 tablespoons grated fresh ginger

1/4 teaspoon black pepper

1 3-inch cinnamon stick

1 tablespoon pineapple juice

8 skinless, boneless chicken thighs (note: I substituted 3 large boneless, skinless chicken breasts since I had no thighs)

2 tablespoons cornstarch

Preparation

Step 1

In a small saucepan, combine all ingredients except cornstarch and chicken. Bring to boil over high heat. Reduce heat to low and stir until sugar is dissolved, about 3 minutes. Remove from heat and let cool. Discard cinnamon stick and mix in 1/2 cup water.

Step 2

Place chicken in a heavy-duty resealable plastic bag. Add soy sauce mixture, seal bag, and turn to coat chicken. Refrigerate for at least an hour, ideally overnight. ( Note: I marinated for a couple of hours and was sufficient).

Step 3

Remove chicken and set aside. Pour mixture into a small saucepan. Bring to a boil over high heat, then reduce heat to low. Mix cornstarch with 2 tablespoons water and add to the pan. Stir until mixture begins to thicken, and gradually stir in enough water (about 1/2 cup) until sauce is the consistency of heavy cream. Remove from heat and set aside.

Step 4

Heat a broiler or grill. Lightly brush chicken pieces on all sides with sauce, and broil or grill about 3 minutes per side. While chicken is cooking, place sauce over high heat and bring to a boil, then reduce heat to a bare simmer, adding water a bit at a time to keep mixture at a pourable consistency. To serve, slice chicken into strips, arrange on plates, and drizzle with sauce.

Note : I served it over rice with some fresh pineapple bits added in sprinkled with a bit of parsley, and drizzled some sauce on all. You can serve some sauce on the side to be added to the rice if one wants.

Although the recipe calls for a good amount of sugar, you can cut back . Also, it makes a large amount of yummy sauce, which can be refrigerated and added to other dishes.

[dinneratsheilas]

Potato Leek Soup

With few ingredients and little time you can make this delicious, creamy, and comforting Potato Leek Soup!

There are an infinite number of potato leek soup recipes, ( a French classic) on the internet, of which there are many similarities. Some have added extra ingredients, and there are an array of different garnishes for serving.

After looking through numerous recipes I decided on this one from the blog Once upon a Chef for its simplicity and relatively short cooking time.

The resulting soup is smooth, flavorful , and very satisfying .

I have made it often. Garnish it simply with some chopped chives, or for more texture garnish with bacon, fried leeks, diced veggies, or your favorite fresh herbs.

Here's the recipe...

Potato Leek Soup (Once Upon a Chef, with Jenn Segal)

Ingredients

3 tablespoons unsalted butter

4 large leeks, white and light green parts only, roughly chopped (about 5 cups)

3 cloves garlic, peeled and smashed

2 pounds Yukon Gold potatoes, peeled and roughly chopped into 1/2-inch pieces

7 cups chicken or vegetable broth

2 bay leaves

3 sprigs fresh thyme

1 teaspoon salt

1/4 teaspoon ground black pepper

1 cup heavy cream

Chives, finely chopped for serving

Instructions

1 . Melt the butter over medium heat in a large soup pot. Add the leeks and garlic and cook, stirring regularly, until soft and wilted, about 10 minutes. Adjust the heat as necessary so as not to brown.

2 , Add the potatoes, broth, bay leaves, thyme, salt and pepper to pot and bring to a boil. Cover and turn the heat down to low. Simmer for 15 minutes, or until the potatoes are very soft.

3 .Fish out the thyme sprig and bay leaves, then puree the soup with a hand-held immersion blender until smooth. (Alternately, use a standard blender to puree the soup in batches; see note.)

Add the heavy cream and bring to a simmer. Taste and adjust seasoning with salt and pepper. If soup is too thin, simmer until thickened. If too thick, add water or stock to thin it out. Garnish with fresh herbs or other garnishes mentioned above.

Note; If using a standard blender to puree the soup; be sure not to fill the jar more than halfway; leave the hole in the lid open and cover loosely with a dishtowel to allow the heat to escape; and pour the blended soup into a clean pot.

Freezer Friendly Instructions; the soup can be frozen, without the cream, for up to 3 months. Defrost the soup in the refrigerator for 12 hours and then reheat it on the stovetop over medium heat til hot. Once heated through, add the cream and bring to a simmer before serving.

[dinneratsheilas]

Favorite Meat Loaf, Revisited

Hard to believe, but it has been 15 years since I first posted my recipe for this meat loaf. Since I haven't stopped making it all these years, and having served it again recently, (the photo above) , I thought it time to reintroduce it.

I adapted the recipe to my own tastes from the renowned chef, James Beard. You will find my recipe here.

It came from his book, James Beard's American Cookery, (1972), which still sits on my shelf today.

Here are some excerpts from his book regarding meat loaf...

"...the average loaf served today is apt to be overcooked and dry because of the filler put into it; one finds recipes calling for oatmeal, corn flakes, and other cereals, as well as for condensed soups and canned vegetables. A good meat loaf is similar to a country pate. It should be highly seasoned and firm, but not dry. It should have a pleasant texture and never be grainy."

Although he recommends 2 pounds of ground beef and 1 pound of ground pork I prefer to use all ground beef, 85/15 or 80/20, or a combination. I also no longer have my meat loaf pan I referred to in the previous post after so many years, but I now prefer to bake it on a sheet pan which allows ample room for the fat to drain and allows better browning all around.

Nothing better than enjoying a comforting dinner of meat loaf and mashed potatoes, especially knowing the next day you'll be enjoying cold meat loaf sandwiches!

[dinneratsheilas]

Ina Garten's Balsamic-Roasted Brussels Sprouts

Even those who think they don't like Brussels Sprouts might change their mind when they taste these amazing sprouts from Ina Garten!

While I've made Brussels Sprouts in the past for a Thanksgiving side dish I was looking for a new recipe to try this past holiday.

I love to roast most vegetables simply on a sheet pan in olive oil, salt and pepper, but when I noticed Ina's recipe for roasting them with a Balsamic glaze I knew I wanted to make them.

And you will too.

Her recipe also calls for diced pancetta, but they will be delicious without as well.

Here's her easy recipe...

Balsamic-Roasted Brussels Sprouts

(Ina Garten, Barefoot Contessa Foolproof Cookbook)

1 and 1/2 pounds Brussels sprouts, trimmed and cut in half through the core

4 ounces pancetta, sliced 1/4 inch thick

1/4 cup good olive oil

Kosher salt and freshly ground black pepper

1 tablespoon syrupy balsamic vinegar

Preheat the oven to 400 degrees.

Place the Brussels sprouts on a sheet pan, including some of the loose leaves, which get crispy when they are roasted.

Cut the pancetta into 1/2-inch dice and add to the pan.

Add the olive oil, 1 and 1/2 teaspoons salt, and 1/2 teaspoon pepper and toss with your hands.

Spread out the mixture in a single layer.

Roast the Brussels sprouts for 20 to 30 minutes, until they're tender and nicely browned and the pancetta is cooked.

Toss once during roasting.

Remove from the oven, drizzle immediately with the syrupy balsamic vinegar, and toss again. Taste for seasonings, and serve hot.

Dinner at Sheila's Note: You can purchase balsamic glaze , but it is easy to make your own. Simply pour a half-cup of balsamic vinegar in a small saucepan and bring to a boil. Then reduce heat to a simmer for about 15 minutes or til it has thickened and reduced enough to coat the back of a spoon. It will continue to thicken as it cools. This recipe calls for a small amount , but it will keep in a sealed jar in the fridge for several weeks. Drizzle it on other roasted vegetables, caprese salads, or even bruschetta. Yum Yum!

[dinneratsheilas]

Thanksgiving 2024

I'm a bit late in blogging my Thanksgiving Post for 2024, but it will be mostly a pictorial since as many of you know by now my menu doesn't change much from year to year because everyone wants the traditional dishes, with the exception of a different side dish possibly.

This year we had our sons, daughters-in-law, our 2 grandsons and our granddaughter with us again. It was truly wonderful, especially since they are now old enough to play together, and they love to eat!

I planned our table decor from items I've stashed away over the years, and use this occasion to bring out the good dishes which we've had since our wedding many years ago, with the exception of the salad plates which I purchased several years ago, and now use every Thanksgiving.

I even had a special setting for the little ones with a paper turkey napkin!

The Menu

We began with some light appetizers which included a big bowl of shrimp with Ina Garten's recipe for cocktail sauce on the side, an assortment of mixed nuts, several cheeses with crackers and apple slices, and my Herb and Citrus Marinated Olives.

We always start off with an autumn salad which includes fresh, crisp Romaine, red leaf lettuce, cucumbers, colorful peppers, red onion, tomatoes, candied pecans, dried cranberries, pomegranate seeds,and sliced persimmons dressed in a homemade red wine vinaigrette! Everyone, including the little ones love salad!

The main meal consisted of Roast turkey, buttery mashed potatoes, Mom's Challah stuffing, lots of homemade turkey gravy , fresh steamed green beans, Ina Garten's recipe for Balsamic-Roasted Brussels Sprouts,(new for me this year), homemade cranberry sauce, Cranberry Jello Mold with fruit and nuts, and a plate of pickles and cherry peppers.

After the meal we all took a walk to the park so we had room for dessert when we returned home. Dessert was my Spiced Apple Pie, Banana Cream Pie with whipped cream, and my Glazed Fudge Cake with Chambord . Every Thanksgiving we have a a cake to celebrate my younger son's birthday, and this is one of his favorite cakes.

It was a great Thanksgiving, and we are gearing up for Hanukkah and Christmas which are rapidly approaching so I'll take this opportunity to wish all a very Happy Holiday!

[dinneratsheilas]

Perfectly Pan Seared Scallops with a Garlic, Basil , Butter Sauce

I discovered this easy, quick, and delicious recipe for seared scallops from the blog, Inspired Taste, and I could not believe how great they came out. The secret to getting that nice sear on them is simpler than you might think. And you won't believe how quickly you can get them on the table. Just prepare whatever else you are serving with them ahead of time because the seared scallops cook quickly, within about 5 minutes.

Rice, creamy mashed potatoes, couscous or roasted vegetables all complement the scallops nicely. I've even served them with zucchini noodles...

Here's the recipe...

Perfectly Pan Seared Scallops with a Garlic, Basil, Butter Sauce (from the Inspired Taste Blog)

12 large sea scallops, 1 and 1/4 to 1 and 1/2 pounds (fresh or frozen)

2 teaspoons all-purpose flour ( a light dusting on the dried scallops helps with even browning as well as helping to thicken the butter sauce)

Salt and freshly ground pepper

2 tablespoons avocado oil or vegetable oil

For the Garlic, Basil, Butter Sauce ...

1 and 1/2 tablespoons butter

2 garlic cloves, minced

1 cup fresh basil leaves

3 to 4 lemon slices

Directions

Pat the scallops dry with a paper towel. Dust one side of the scallops with a small amount of flour, then season well with salt and pepper.

Heat a wide skillet over medium-high heat. Add the oil to the pan. When hot and shimmery, carefully place the scallops in the pan, seasoned side down.

Cook, WITHOUT MOVING THEM, until browned, about 2 minutes.

While the first side is browning, dust the unseasoned side of the scallops with a bit of flour and season them with salt and pepper.

Flip the scallops. If any stick to the pan, wait a few more seconds and try again, gently wiggling from side to side to release them.

Add the butter and garlic to the pan, swirling the butter around as it melts.

Cook another minute or two, then remove the pan from the heat. Stir in the basil leaves and lemon slices. Serve and enjoy.

[dinneratsheilas]

Delicious Recipes Suitable for Yom Kippur Holiday Break Fast...

The Jewish New Year or Rosh Hashanah having begun last week is observed for a 10 day period ending with Yom Kippur, commonly known as the Days of Awe. It is a time of introspection and reflection of the past year.

Yom Kippur is considered the holiest day on the Jewish Calendar. Many, but not all, fast for Yom Kippur, which ends at sunset. Traditionally a light meal is served, which has become know as the Break Fast.

I have decided to revisit some recipes I've posted in past years which would be suitable for this special meal. It most often includes smoked fish, such as salmon, and whitefish along with bagels, rye bread, and /or challah, the traditional twisted, or round egg bread, similar to a brioche. Of course, there is always sweet noodle kugels and cake, too!

Below you will find links to the recipes ...

Pickled Herring Salad

Find the recipe here

Smoked Trout Spread

Find the recipe here

Whitefish Salad

Find the recipe here

Smoked Salmon Terrine with Dill and Capers

Find the recipe here

Cheese Noodle Kugel and Apple Noodle Kugel

Find the recipes here

Mom's Sour Cream Coffee Cake

Find the recipe here

These recipes also are great any time of year as appetizers, side dishes, and desserts!

[dinneratsheilas]

CELEBRATING DINNER AT SHEILA'S 14TH YEAR WITH 14 FAVORITE CAKES

Carrot Cake with Cream Cheese Frosting

Classic Cheesecake with Raspberry Topping

Meyer Lemon Pound Cake

Mom's Chocolate Cake

Strawberries and Cream Spectacular

Lemon Meringue Slab Cake

Lighter Than Air Chocolate Cake

Cherry Pecan Streusel Coffee Cake

Coconut Layer Cake with Fluffy White Frosting

Big Apple Crumb Cheesecake

Magnolia Bakery's Vanilla Cake

Mom's Viennese Apple Cake

Glazed Fudge Cake with Chambord

Mom's Banana Sour Cream Cake with Peanut butter Frosting

[dinneratsheilas]

Salmon Nicoise

I first posted the recipe for this delicious Salmon Nicoise in May of 2015. I recently made it again, and decided it was worthy of posting again, and I must say my photography has improved since then!

This one dish meal along with some good bread or crackers, and a glass of wine makes a great choice for a special lunch or dinner, especially now with our warmer weather. You can find the recipe here.

The vinaigrette and the fried capers as garnish are genius!