Browse Category by Dawn Butler
Dawn Butler, Vegetables

Sweet Potatoes with Red Peppers and Peanut Sauce

2 tablespoons olive oil
2 tablespoons fresh ginger, minced
1-1/4 teaspoon salt, divided
2 teaspoons garlic, minced, divided
2 pounds sweet potatoes, peeled and cut into 3/4 inch cubes (7 cups)
1/2 cup water
1 large sweet red bell pepper, cut into 1/4 inch pieces (2 cups)
2 tablespoons fresh lime juice
1/3 cup peanut butter
1/2 cup boiling water
1-1/2 teaspoons rice vinegar
1-1/2 teaspoons honey
crushed red pepper (optional)

Put a large saucepan on the stove and turn the burner to medium heat. Add the olive oil and swirl to coat the pan. Add the ginger and 1/2 teaspoon of the salt. Cook, stirring often, for about 3 minutes. Add 1 teaspoon of the garlic and saute for another 5 minutes.

Stir in the sweet potatoes plus the remaining 1 teaspoon of garlic and another 1/2 teaspoon of salt. Cover the pan and cook for 5 minutes, then add 1/2 cup water, cover again, and cook over low heat for 30 minutes, stirring occasionally.

Add the bell pepper and lime juice and stir. Cover again and continue cooking for 10 minutes more, or until the sweet potatoes are fork-tender. Check occasionally to see if anything is sticking, and if so add a little more water to the pan.

In a medium bowl, add the peanut butter and boiling water. Stir well. Add the vinegar, honey, and remaining 1/4 teaspoon of salt, and continue to stir until the sauce is well blended.

Add the peanut butter sauce to the vegetables and stir to coat all evenly. If desired, add the crushed red pepper.

Note: Dawn doubles the sauce, substitutes canned garbanzo beans (chickpeas) for the red pepper, and serves over rice or angel hair pasta.

Dawn Butler, Vegetables

Moroccan Tagine

2 tablespoons extra virgin olive oil
1/2 onion, chopped
2 cloves of garlic, minced
1 tablespoon of peeled and minced fresh ginger
1-1/2 teaspoons ground cumin
2 teaspoons ground turmeric
two 3-inch long cinnamon sticks
1/3 cup dried dates, chopped
1-1/2 cups (about 1 pound) canned tomatoes, seeded, peeled, chopped and drained
2 cups vegetable stock
1 cup canned chickpeas, drained
2 medium carrots, cut into bite-sized chunks
1/2 head cauliflower, cut into bite-sized chunks
2 zucchini, cut into bite-sized chunks
1 cup pearl couscous (also called Israeli couscous)

Pour the oil into a deep skillet with a lid and turn the heat to medium-high. Add the onion and cook into it softens, about 5 minutes.

Add the garlic, ginger, cumin, turmeric and cinnamon. Cook, stirring often, until fragrant (about 2 minutes).

Add the dates, vegetable stock and vegetables (that is, add all the rest of the ingredients except the couscous). Reduce the heat to a gentle simmer. Cover and cook until the vegetables are just tender.

Add the couscous and cook until al dente, about 10 minutes. Remove cinnamon sticks and serve.

Dad, Dawn Butler, Mom, Vegetables

Cauliflower with Cheese Sauce

1/2 head of cauliflower, separated into florets and chopped
2 tablespoons butter
2 tablespoons flour
1-1/4 c milk
3/4 cup cheddar cheese, shredded
Panko bread crumbs

Place cauliflower in saucepan; add water to cover. Heat to boiling and reduce heat; simmer until tender, about 5 – 8 minutes. Drain and place in greased baking dish.
Melt butter in saucepan over medium-low heat.
Add flour and cook, stirring constantly, for 2 minutes.
Add milk and stir constantly until sauce thickens. Remove from heat and stir in cheese.
Pour sauce over cauliflower. Cover dish with foil and bake at 350 for 25-30 minutes.
Uncover and sprinkle top with Panko bread crumbs (and additional cheese, if you prefer). Bake uncovered for an additional 15 minutes or so until bread crumbs are browned and sauce is bubbling.

Note: tastes like creamy scalloped potatoes but is more nutritious.

Dawn Butler, Eggs and Pasta and Legumes

Light Chile Quiche

2 cups (8 ounces) shredded sharp Cheddar cheese
1 cup (4 ounces) shredded Monterey Jack cheese with peppers
4 large eggs, lightly beaten
2 cups milk
1 cup Bisquick Original All-Purpose Baking Mix
1 cup Ricotta cheese
2 (4-ounce) cans diced green chiles, drained

Preheat oven to 350 degrees F.
Coat a 12x8x2 inch baking pan with cooking spray or vegetable oil.
Sprinkle Cheddar cheese, and Monterey Jack cheese evenly into baking dish.
In a large mixing bowl, beat eggs, milk and Bisquick at low speed until smooth.
Stir in ricotta and green chiles.
Spoon mixture evenly cheese in baking dish.
Bake uncovered for 45 minutes or until a knife inserted in the center comes out clean. Do not overbake.
Let stand 10 minutes before cutting.
Serves six.

Dad, Dawn Butler, Mom, Poultry

Italian Baked Chicken Thighs

2 tablespoons olive oil
2 cups seasoned breadcrumbs
2 cups grated Parmesan or Romano cheese
4 eggs
12 cleaned and trimmed chicken thighs (skin on, bone in)
3 tablespoons melted butter.

Preheat oven to 425 degrees F.
Spread olive oil evenly over the surface of a large baking dish or sheet pan.
Combine breadcrumbs and grated cheese in a large bowl.
Beat eggs in a separate bowl.
Dip chicken thighs in beaten eggs, then in breadcrumb mixture. Coat thoroughly, pressing crumbs in to thighs.
Drizzle melted butter over top.
Bake for 45 to 50 minutes, until golden brown.

(Mom’s favorite)

Dawn Butler, Sauces, Vegetables

Ginger-Lime Butter

5 tablespoons unsalted butter, at room temperature, divided
1 tablespoon peeled and finely chopped fresh ginger
finely grated zest of one lime

Melt 1 tablespoon of the butter in a small skillet over medium heat. Add the ginger and cook, stirring occasionally, until the ginger softens (about 3 minutes).

Transfer the ginger-butter mixture to a medium bowl and refrigerate until cooled (about 10 minutes).

Add the remaining 4 tablespoons of butter and the lime zest to the ginger mixture and whisk well.

Use immediately or refrigerate and use within 3 days.

Great on baked sweet potatoes.

Dad, Dawn Butler, Desserts, Mom

High Protein Baked Custard

2 cups whole milk
1 cup half-and-half
5 eggs
2/3 cup sugar
1/4 teaspoon salt
1 teaspoon vanilla

Preheat oven to 350 degrees F.

  1. Mix milk and cream in saucepan and heat until the mixture steams but does not boil. Remove from heat and let cool to room temperature.
  2. Place eggs, sugar, salt and vanilla in a bowl and mix well.
  3. Slowly pour the cooled milk-cream mixture into the bowl of eggs and sugar and mix well.
  4. Fill 4 to 6 single-serving baking dishes 3/4 full.
  5. Set dishes in a baking pan and put in the oven.
  6. Pour hot water into the baking pan (do not let water get into the custard dishes). The water level should be even with the custard. (This helps the custard to bak evenly and have a smooth texture.)
  7. Bake for 50 minutes or until a knife inserted in the custard comes out clean.

Can be served warm or cool.
Store in the refrigerator.

Dad, Dawn Butler, Mom, Pork, Slow Cooker or Instant Pot

Slow Cooker Ribs with Glaze (Sweet & Sour or BBQ)

2 pounds baby back ribs
1-1/2 teaspoons granulated garlic
1 teaspoon coarse salt

Sweet & Sour Glaze
2/3 cup apricot preserves
1 teaspoon ground ginger
1/4 cup ketchup
1/4 soy sauce
1/4 cup rice vinegar

BBQ Glaze
1/2 cup molasses
1/2 cup maple syrup
1/4 cup rice vinegar
1/4 cup honey mustard
2 tablespoons Worcestershire sauce

Mix garlic and salt together. Rub evenly over meaty side of ribs.

Put in slow cooker, meaty side down, and cook on low for 5 hours. Then transfer ribs, meaty side up, to a broiler pan.

Mix together ingredients for either the Sweet & Sour or the BBQ glaze and brush the glaze over the ribs. Broil for 10 minutes or until glaze is bubbly and slightly brown.

Dawn Butler, Eggs and Pasta and Legumes, Vegetables

Easy Spinach Frittata

1 package frozen spinach, thawed and drained well
3 eggs
8 ounces whole-milk ricotta cheese
3/4 cup plus 2 tablespoons of grated Parmesan cheese, divided

Preheat the oven to 350 degrees Fahrenheit.

Butter a 9-inch square baking dish.

In a large bowl, beat together the spinach, eggs, ricotta, and 3/4 cup Parmesan until well blended. Pour into the baking dish and smooth the top. Sprinkle the 2 tablespoons of Parmesan on top.

Bake at 350 degrees Fahrenheit for 45 to 50 minutes or until the frittata is slightly puffed, set in the center, and lightly browned around the edges.

Let cool for ten minutes. Run a knife around the inside of the pan rim and remove the rim. Cut into wedges to serve.

Dawn Butler, Eggs and Pasta and Legumes, Vegetables

Zucchini & Tomato Italian Quiche

1-1/2 pound zucchini
salt
3 medium-sized ripe tomatoes
4 tablespoons butter, divided
1 tablespoon vegetable oil
3 eggs, separated
2 cups Swiss cheese, grated, divided
1/2 cup feta cheese, divided
1 teaspoon dried Italian herbs, divided
1 baked pie shell

Wash the zucchini, then peel and thinly slice or julienne it. Lightly salt it, place in a colander and let stand in the sink for 30 minutes. Lightly squeeze the zucchini to remove more water.

Preheat the oven to 375 degrees Fahrenheit.

Peel the tomatoes, slice, and remove the seeds.

In a large saute pan, heat 2 tablespoons of the butter with the 1 tablespoon of vegetable oil. Lightly brown the zucchini or both side, the drain.

Lightly brown the tomatoes until they soften slightly but do not become limp.

Beat the egg yolks and set aside.

Place half the zucchini in the baked pie shell. Sprinkle with 2/3 cup of grated Swiss cheese and 1/4 cup of feta cheese, dot with 1 tablespoon of butter, and sprinkle with 1/2 teaspoon dried Italian herbs.

Beat the egg whites and fold into the yolks. Spread half of this mixture over the cheeses.

Arrange the tomatoes slices across the pie. Sprinkle with 2/3 cup of grated Swiss cheese and the remaining feta cheese and dried Italian herbs.

Top with the remaining half of zucchini. Spread remaining half of egg mixture over top, sprinkle the remaining 2/3 cup of Swiss cheese, and dot with the remaining 1 tablespoon of butter.

Bake at 400 degrees Fahrenheit for 15 minutes, then at 375 for another 20-30 minutes or until the eggs are set.