Just One Donna! - Just One Donna!

Thursday, September 29, 2016

Blueberry Pancakes with Cinnamon and Nutmeg

Fresh Blueberry Pancakes for Breakfast

I don't spend much time on Just One Donna talking about breakfast.  That's because breakfast is more often than not, a simple meal focused on eating something quick and easy that allows me to get on with the rest of the day.  Occasionally, I'll put a little effort into breakfast.  Blueberry pancakes are one of those occasional breakfasts that take just a little effort.  Every time I make blueberry pancakes, I tell myself I should make them more often.

Blueberry Pancakes
Delicious Blueberry Pancakes with Cinnamon and Nutmeg

Do you make pancakes?  They are such a simple food.  They really are a beautiful thing in their simplicity.  It's amazing that a little flour, milk, baking powder, and salt can make such a delicious and satisfying breakfast food.  Add blueberries and you'll be in heaven.  I like to add a little cinnamon and nutmeg to my blueberry pancakes.  That makes them so yummy that very little pancake syrup is needed.
Blueberry pancakes with cinnamon and nutmeg

Blueberry Pancakes
Printer Friendly Recipe
Blueberries, flour, milk, sugar and baking powder are simple ingredients
Simple Ingredients Make Delicious Blueberry Pancakes
Serves 4

  • 1 pint fresh blueberries
  • 2 cups  all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 tablespoon granulated sugar
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon freshly grated nutmeg
  • 2 large eggs
  • 2 cups milk
  • 2-4 tablespoons unsalted butter, melted

In a medium bowl, mix together the dry ingredients until well combined.  Mix the eggs, milk and butter together in a separate bowl.  Heat your skillet over medium heat.  Melt a little butter in the pan.  Combine the wet and dry ingredients, adding a little extra milk, if necessary to get the consistency you want.  Add the blueberries.  Mix gently to combine.

Scoop the batter by spoonfuls into the heated skillet.  Flip the pancakes when bubbles form across the tops. The first pancakes are often the least pretty.  They'll taste good but may not look as nice as you would like. Serve warm with your favorite pancake syrup.

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Monday, September 26, 2016

Apple Crisp-A Classic Fall Dessert

My All-Time Favorite Apple Crisp Recipe

Apple crisp is a homey, comfort food that has always been a favorite in my family.  There is no better dessert to serve when fall arrives and crisp, fragrant apples are abundantly available.  Our family's apple crisp is a bit different from the norm because the crumble topping is not made with oatmeal.  Too many times I have been disappointed when ordering apple crisp in a restaurant because the crisp topping was made with oatmeal.  When I say disappointed, I mean very disappointed.  I will not eat apple crisp made with oatmeal!  Pin this Apple Crisp recipe for later.

A classic apple crisp
Classic Apple Crisp

So, how do I make my apple crisp's crumble topping?  It is a simple mixture of flour, sugar and butter mixed together with my fingers to make the crumbles.  As the crisp bakes, the topping becomes golden brown, crunchy and in my opinion, perfect.  Serve this apple crisp warm with vanilla ice cream and you'll have a classic family dessert.  Recently, I was talking about the simple deliciousness of this dessert with my brother and he pointed out to me that I had not included the recipe on this blog.  I couldn't believe it.  How was it possible I had overlooked one of my favorite desserts of all time?  Today I rectify that oversight.
Classic Apple Crisp

Apple Crisp
Printer Friendly Recipe
Apple Crisp
Apple Crisp
Serves six-eight
  • 6-8 apples, a mixture of crisp, fragrant varieties
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon kosher salt
  • 1-1/2 tablespoons granulated sugar
  • 1/2 cup cold water
  • juice of half a lemon
  • 1 cup granulated sugar
  • 1 cup all-purpose flour
  • 1 stick unsalted butter

Preheat your oven to 350 degrees F.  Butter a deep dish pie pan.  Pare and slice the apples into the pan.  You'll want the apples to create a high mound in the pan.  Squeeze the lemon juice over the apples.  Combine the cinnamon, salt, and 1-1/2 tablespoons of sugar and sprinkle the mixture over the apples. Pour the water over the mixture.

To make the crumble topping, combine one cup of granulated sugar, flour, and butter together in a medium bowl.  Using your fingers, squeeze the ingredients together and toss them to create a well combined, crumbly mixture.  Spread the topping over the apples.  Bake on the center rack of your over for 45-50 minutes until the topping is browned and crunchy.  Serve warm with vanilla ice cream.

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Thursday, September 22, 2016

Donna's Grilled Caprese Chicken

Grilled Chicken with Fresh Tomato, Mozzarella, and Roasted Red Pepper   

Donna's Caprese Grilled Chicken is a quick, easy, and delicious recipe that you can whip together after work, but feel like you are indulging yourself.  It is a perfect weeknight dinner because it can be ready in less than thirty minutes.  All you need to do is have your ingredients ready to go.

Donna's Grilled Caprese Chicken
Donna's Grilled Caprese Chicken

This recipe pays homage to Caprese salad, with the addition of roasted red peppers.  The recipe came to be one summer when our tomatoes were starting to be ready for picking.  I wanted a dinner that was quick, fresh tasting and would showcase our delicious tomatoes.  My hubby loved it, my sons loved it, and ever since it has been on our regular menu rotation.
Grilled Caprese Chicken

I always keep boneless chicken breasts in my freezer, already pounded thin so they are ready to go.  They are a staple at our house.  Fresh mozzarella is usually in the refrigerator because we use it to make our pizzas, and we are homemade pizza fans.  You'll also need roasted red peppers.  For today's recipes I used peppers I had roasted on my grill a couple of days ago, but jarred roasted peppers work just as well.  If you don't keep roasted red peppers on hand in your pantry I beg you to start.  They add wonderful flavor to many dishes.  Finally, you'll need fresh tomatoes and fresh basil.  Another time saver with this recipe is the marinade I use for the chicken.  I always keep a robustly-flavored, bottled Italian dressing on hand to used as a chicken marinade.  The dressing adds great flavor and couldn't be easier to use.

The end of summer is the perfect time to make this recipe. You can make it other times of the year, using canned diced tomatoes and pesto, but fresh from the garden tomatoes and basil really make the difference.  Let's see how to make it, shall we?

Donna's Caprese Grilled Chicken 

Grilled Caprese Chicken Ingredients
Grilled Caprese Chicken Ingredients
Printer Friendly Recipe
Serves Four

  • 4 boneless chicken breasts, pounded thin
  • 1 jar roasted red peppers,cut in strips
  • 8 ounces fresh mozzarella cheese, sliced
  • Fresh basil leaves, sliced in ribbons
  • 2 large tomatoes, sliced and seasoned with salt and pepper
  • your favorite bottled Italian dressing, for marinade

The key to success with this recipe is to have all the ingredients prepared and ready to go beside your grill.   Place the chicken in a glass baking dish and sprinkle with Italian dressing to cover.  You can  marinate the chicken for as little as 15 minutes or up to overnight.   Prepare the remaining ingredients and place on a platter or cutting board.  Preheat your grill.  When ready to cook, place the chicken pieces on the grill and cook for 3 minutes.  The chicken will release easily from the grill when ready to turn.  You'll have lovely grill marks.

Turn the chicken.  Begin building the flavors.  Place the slices of tomato on each piece of chicken.  Sprinkle with the sliced basil, leaving a little for the top.  Place the roasted pepper on top of the tomato and basil.  Then add the mozzarella cheese.  Cover the grill and cook for 3 more minutes.  Check to be sure the cheese is melting, and add the remaining basil.  Cook another 2-3 minutes.

A fresh tasting Caprese Grilled Chicken
Celebrate the Fresh Flavors of Summer with Grilled Caprese Chicken

That's all there is to it!  Enjoy this easy, yet super delicious dinner that highlights the fresh tastes of summer.

Shared on meal Plan Monday.
Shared on Between Naps on the Porch.

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Monday, September 19, 2016

Yummy Grilled Potatoes and Onions

A Grilled Potatoes and Onion Recipe

This grilled potatoes and onion recipe is an adaptation from a grilled potato recipe I have been making for years and years.  This recipe is a little less fussy and that makes it quick and easy.  I'm all about quick and easy, especially where the grill is involved.

Grilled Potatoes and Onions
Grilled Potatoes and Onions

The grill is not the only way to make these potatoes.  You can just as easily use your oven.  On the grill, I wrap the potatoes in a foil packet.  In the oven, you can either use a foil packet or spread the potato mixture on a baking sheet and cook at 450 degrees F.  Either way, your potatoes will be tasty.  I'm sharing the recipe with directions specifically for the grill, but use the oven if that is better for you.  This recipe serves four adults but you can easily scale it up or down.
Grilled Potatoes and Onions in Foil.

Yummy Grilled Potatoes

Quick and Easy Grilled Potatoes
Easy Grilled Potatoes
Printer Friendly Recipe
Serves four adults

  • 16 baby potatoes, either Yukon Gold or Red Bliss
  • 1 large onion, sliced
  • 1/2 stick of unsalted butter
  • 1 heaping teaspoon of Better Than Bouillion, chicken flavored
  • 1/2 lemon, juiced
  • Fresh ground black pepper

Turn on your grill to get it good and hot.  If your grill has a thermometer, you want it to read 450 degrees F. Wash the potatoes and then cut them in half.  Place the potatoes and onions together in a large bowl.  Melt the butter and mix in the Better Than Bouillion and lemon juice.  Pour the butter mixture over the potatoes and toss to cover them well.  Sprinkle with freshly ground black pepper, to taste.

Cut two large pieces of aluminum foil, about 24 inches in length.  Lay the foil pieces crosswise, one on top of the other.  Place the potatoes in the center of the foil, spreading them out as much as you can.  Wrap the top piece of foil into a packet sealing the edges.  Then wrap the other piece of foil over it, making a packet and sealing the edges.

Place the packet on your hot grill.  Cook for 10 minutes and then turn the packet over.  After 20 minutes test for doneness by sticking a sharp knife into one of the potatoes.  Serve with your favorite main dish.

Shared on Meal Plan Monday.
Shared on Between Naps on the Porch.

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Friday, September 16, 2016

Pretty Pintastic Party #123

It's week #123 for the Pretty Pintastic Party.  Stop in throughout the weekend to check out over three hundred posts covering many topics from across the internet.

 Welcome to the Pretty Pintastic Party, where every post is pinned & features are pinned by everyone! 

  First, let's meet the hosts:
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Here's what your hosts have been up to this week!
Now on to the Party!!
This is a super relaxed party!
You show up with your fabulous posts and we pin every single one! We only ask one thing from you!
        This week's Features:     features-123 How I use Reallycolor in My Homeschool from Practical, by Default Apple, Chicken, and Brie Quesadilla from Living La Vida Holoka Fall Front Door Basket from Chatfield Court Sugar Free Pumpkin Spice Coffee Creamer from Morgan Manages Mommyhood   If you were featured, grab a featured button!!              
Pretty Pintastic Party

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Pretty Pintastic Party

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Wednesday, September 14, 2016

Shrimp Boil Dinner in Foil Packets for the Grill or Oven

A Quick and Easy Shrimp Dinner

I've been obsessed with this Shrimp Boil Dinner recipe for the past six to eight weeks.  It has been a perfect dinner for the grill, but it can easily be made in the oven.  That means we can enjoy it all year long!  I love it so much I decided it is time to share the recipe with you so you can become obsessed with it, too.  There are so many reasons to love this recipe.

A shrimp boil dinner ready to eat.
Shrimp Boil Dinner in Foil Packets

Here are just a few of the reasons you will love it:
  • The preparation time is short.  You can pull this dinner together in less than 15 minutes. 
  • The ingredients are fresh.
  • There's very little chopping
  • This is a one pan recipe.
  • There's no mess and no cleanup.  Just throw your foil away.
  • It takes 20 minutes to cook.
  • You can make it on the grill or in the oven.  That means you can have this shrimp dinner all year round.
Shrimp Boil Dinner

I usually make each of my foil packages with enough for two people.  The recipe is written for one foil packet, to serve two adults.  To serve four adults, double the ingredients and make two foil packets.  To serve six adults, triple the recipe and make three packets. That's as complicated as this gets!!  

I like to add sausage to my foil packets for extra flavor and a contrast to the shrimp.  You can use any kind of sausage you like.  I've used both sweet Italian sausage and a chicken with jalapenos sausage in this recipe.  Both were delicious.  I prefer to use baby Yukon Gold potatoes in the recipe because they require very little preparation.  They don't need to be peeled, so I just give them a quick wash and slice them in half and they are ready to go.  Just know that you can use any kind of potato you want.  If you use a large potato you will want to peel it and then cut the potatoes into 1-1/2 inch cubes. 

Shrimp Boil Dinner in Foil Packets 

The ingredients for a shrimp boil dinner.
The Shrimp Boil Dinner Ingredients
Printer Friendly Recipe
One foil packet serves two adults

  • 12-18 shrimp (16-21/pound), shells removed and deveined
  • 1/2 pound of sausage, either Italian sweet or chicken sausage, cut into chunks
  • 8 baby Yukon Gold potatoes, washed and cut in half
  • 2 ears of corn, shucked and cut into four pieces each
  • 1 medium onion, halved
  • 2 teaspoons Old Bay seasoning
  • 4 tablespoons of unsalted butter, melted
  • juice of half a lemon
  • 1 heaping teaspoon of Chicken flavored Better Than Bouillion or 1 chicken bouillon cube
  • A handful of fresh chopped parsley

Turn on your grill or preheat your oven to 450 degrees F.  Prepare your foil packet by cutting two pieces of foil, approximately 18 inches long.  Lay the foil crosswise, one piece on top of the other.  Place the shrimp in a bowl and sprinkle with one teaspoon of Old Bay seasoning.  Toss to make sure the shrimp is well covered.  Set aside.

Melt the butter, lemon juice, and Better Than Bouillion together in a small bowl, stirring to mix well.  Cut the onion into eight chunks.  Place the onion, corn, potatoes and sausage in the center of the foil.  Pour the butter mixture over them.  Sprinkle with the other teaspoon of Old Bay seasoning.   Using your hands, toss the mixture to be sure the butter mixture and Old Bay seasoning are well distributed.  (If you are not a fan of Old Bay seasoning substitute an Italian herb seasoning or a Creole seasoning.)  Sprinkle with the chopped parsley.  Seal one piece of the foil into a packet.  Seal the other piece of foil over the first one.  You don't want any of the yummy ingredients to leak out.

Cook the packet on your grill or in your oven for 20 minutes.  There is no need to turn the packet.  Insert a knife into the potatoes to be sure they are cooked before serving.  Serve hot.

Shrimp in Foil Dinner
Shrimp in Foil Dinner
Shared on Meal Plan Monday.
Shared on Between Naps on the Porch.

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Monday, September 12, 2016

Get Your Soup on with Delicious Slow Cooker Corn Chowder

How to Make Corn Chowder in Your Slow Cooker

It amuses me that as soon as I flip the calendar from August to September each year my cravings for soup begin.  This year is no different from any other because soup has been on my brain since the first of September.  Overnight the temperature cooled making today the day I absolutely had to make my first pot of steaming, hot corn chowder.  The pot I chose to use was my slow cooker.  Nothing can be easier than cooking up this hearty corn chowder in your slow cooker.

Slow Cooker Corn Chowder
Corn Chowder

Bacon adds heartiness and flavor to this chowder so you'll want to start by frying up about four slices of your favorite bacon.  I like to keep my bacon in the freezer, packaged in four-slice portions.  That makes it easy for me to pull out just what I need.  Freezing the bacon makes it easy to dice for any recipe.  Fresh corn is the star of this chowder.  While you could substitute frozen corn, please don't.  Adding the cobs to your slow cooker with the rest of the ingredients deepens the wonderful corn flavor.
Corn Chowder

Tweet: Tip:  Add corn cobs to your pot when making corn chowder for hearty corn flavor. Tip:  Add corn cobs to your pot when making corn chowder for hearty corn flavor.

Corn Chowder Ingredients
Corn Chowder Ingredients

Corn Chowder

Printer Friendly Recipe
Makes 8 cups

  • 6 ears of fresh corn on the cob, corn kernels removed
  • 4 slices of bacon, diced and cooked crisp
  • 2 russet potatoes, diced
  • 1 small onion, chopped
  • 1 red pepper, chopped
  • 1 jalapeno pepper, minced, seeds removed
  • 2 stalks of celery, chopped
  • 2 cups chicken broth
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 cups milk ( I used low fat)

Cook the bacon over medium heat until brown and crispy.  Remove the bacon from the pan and drain on paper towels.  Overturn a small bowl inside a larger bowl and cut the corn kernels off the cob using a large knife.

A easy way to cut corn from the cob
An Easy Way to Cut Corn Off the Cob

Tweet: Tip: Hold an ear of corn on a small bowl inverted in a large bowl to collect corn kernels when cutting them off the cob.Tip:  Hold an ear of corn on a small bowl inverted in a large bowl to collect corn kernels when cutting them off the cob.

Break the cobs in half and place in the bottom of your slow cooker.  Add all of the ingredients except the milk to the slow cooker.  Cover and cook on high for 7-9 hours, until the corn is tender and flavorful.  Discard the corn cobs.  Remove half of the mixture from the slow cooker to your blender.  Puree the mixture and return it to the slow cooker.  Stir the milk into the mixture.  Taste and adjust seasoning as needed.  Continue cooking on high until warmed through.

Corn Chowder in a bowl.
Yummy Corn Chowder

Serve and enjoy.

Shared on Meal Plan Monday.
Shared on Between Naps on the Porch.

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