Ditzy Dahlia's Blog

Stuffed Peppers
July 18, 2010, 11:13 pm
Filed under: Cooking, Main Dishes | Tags: , , , , ,


  • 1/2 cup minced carrots
  • 1/2 cup minced celery
  • 1/2 cup minced onion
  • 3 pressed garlic cloves
  • 6-8  bell peppers (any color) cut tops offs and remove seeds *if  peppers are large use 6,  small use 8
  • 1  pound ground Turkey
  • 1/4 pound  bacon, diced before cooking
  • 1/2 teaspoon red pepper flakes
  • 1 tsp Dry Mustard
  • 1 tsp poultry seasoning
  • 1/2 tsp rosemary
  • 1 1/2 cups prepared Tomato sauce
  • 1/2 cup red wine
  • 1/3 cup heavy cream or 1/2 & 1/2
  • 1 cup cooked white rice
  • 1 cup grated Parmesan cheese, divided
  • 1/2 cup Panko bread crumbs


  1. Preheat oven to 400 degrees F
  2. Cook bacon pieces until brown. Drain off most of the fat, leave about one tablespoon.
  3.  Add carrots, celery and onion until tender.
  4.  Add ground turkey and cook until browned and crumbled; drain off any excess liquid, and return to heat.
  5. Add in spices and cook for 2 mins.  
  6. Add tomato sauce and wine, and simmer for 10 minutes.
  7. Stir in cream, half of the Parmesan cheese, and rice. Simmer 5 minutes more, or until most liquid has absorbed.
  8. Place peppers in a shallow baking dish, and fill with turkey mixture.
  9. Mix together panko bread crumbs and remaining half of parmesan cheese.
  10. Top with Panko/Parmesan cheese mixture.
  11. Bake, uncovered, for 30 minutes in the preheated oven. Serve hot.

Mar-a-Lago Turkey Burger
July 15, 2010, 3:03 pm
Filed under: Cooking, Family, Main Dishes, Uncategorized | Tags: , , , , , , ,
These are the BEST burgers EVER!!!!    I saw this recipe on Oprah. It is from executive chef Jeff O’Neill at Mar-A-Lago Resort,  Donald Trumps’ restaurant.
This recipe makes 8 large burgers. I usually cut it in half and get 4-6 burgers! So yummers!
Mar-a-Lago Turkey Burger
  • 1/4 cup thinly sliced scallions
  • 1/2 cup finely chopped celery
  • 3 Granny Smith apples , peeled and diced
  • 1/8 cup canola oil (I used Olive Oil cause I dont use canola)
  • 4 pounds ground turkey breast
  • 2 Tbsp. salt ( I use 1 Tbsp)
  • 1 Tbsp. black pepper
  • 2 tsp. Tabasco® chipotle pepper sauce
  • 1 lemon , juiced and grated zest
  • 1/2 bunch parsley , finely chopped
  • 1/4 cup Major Grey’s Chutney , pureed


Sauté the scallions, celery and apples in the canola oil until tender. Let cool.

Place the ground turkey in a large mixing bowl. Add sautéed items and the remaining ingredients. Shape into eight 8-ounce burgers. Refrigerate for 2 hours.

Season the turkey burgers with salt and pepper. Place on a preheated, lightly oiled grill. Grill each side for 7 minutes until meat is thoroughly cooked. Let sit for 5 minutes

Lemon Berry Tart
June 30, 2010, 12:37 am
Filed under: Cooking, Desserts

This is my go to dessert! Very easy and super delicious. Everyone loves it!!!  

Thank you Andrea for the recipe years ago!!
PREHEAT:  400*
MAKES:  8 servings


       3 cups  fresh or frozen raspberries, blue, black, or strawberries (one pound)
       1 stick         plus 4 Tablespoons butter (cold, cut into tiny chunks)
       1¼ cups granulated sugar
       1¾ cups all-purpose flour (I used one half white and one half whole wheat pastry flour)
       3 lrg   eggs 3/4c total ( I use my chicken eggs which can be small so I measure)
       2       lemons, use zest and juice of both yielding 1/4 cup juice plus zest
               powdered (confectioners) sugar, for dusting



1.  Drain the berries in a strainer set over a bowl.
Preheat the oven to 400*
Using your fingers (or cuisinart) combine the butter, 1/2 cup of the sugar and 1 1/2 cups  (I use 3/4 cup white and 3/4 cup whole wheat pastry flour) of the flour and blend together until coarse crumbs form.
Pour the mixture into an ungreased nonstick 9-inch spring form or cake pan and press down evenly to form a crust.  Do not  bring crust up sides.  Do grease sides if not non stick.
Bake the shortbread crust until lightly golden, about 20 minutes.

2.  Remove the shortbread from the oven and reduce the temperature to 325*.
Scatter the drained raspberries evenly over the baked shortbread.

3.  Beat the eggs with the remaining 3/4 cup of sugar until thick and very pale yellow.
Whisk in the lemon zest, the lemon juice and the remaining 1/4 cup of flour (I used the whole wheat pastry flour).
Pour the lemon cream over the raspberries and bake the tart until the custard is set, about 30 minutes.
Let cool, then dust with confectioners’ sugar.

You can replace the raspberries with your favorite fruit- even pieces of chocolate.  Go all the way and swap a teaspoon of vanilla extract for the lemon juice and zest in the quick custard.

Kristens perfect pie crust
June 26, 2010, 10:25 pm
Filed under: Desserts | Tags:
  • 3 cups all-purpose flour
  • 1  tsp salt
  • 2 tsp baking powder
  • 1 tbls white sugar
  • 6 tbls ice water
  • 1 tsp vanilla
  • 1/2 cup butter flavored shortening
  • 1/2 cup chilled butter

  • In a large bowl, combine flour, salt, baking powder and sugar, mix well.
  • In a cup mix vanilla and ice water.
  • Place 1/2 cup of flour mixture in a small bowl, and stir in water/ vanilla mixture  until smooth.
  • Cut shortening into remaining flour mixture until it looks like coarse meal.  Blend in the flour-water mixture. I use my hands, incorporate all the flour.
  • Cut dough in half and form into balls, wrap dough and chill in refrigerator for 1 hour.
  • Remove dough and roll out on lightly floured surface.

  • Taco/ Tortilla Soup

    4 chicken breast cooked and shredded, you also can do 1lb ground chicken, turkey or beef

    1 large onion diced

    2 garlic cloves crushed/minced

    1 pkg ranch dressing mix OR

  • 1/2 cup dry buttermilk
  • 1 tablespoon dried parsley, crushed
  • 1 teaspoon dried dill weed
  • 1 teaspoon onion powder
  • 1 teaspoon dried onion flakes
  • 1 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon ground pepper
  • 1 pkg taco soup mix OR

  • 1 tablespoon chili powder
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon crushed red pepper flakes
  • 1/4 teaspoon dried oregano
  • 1/2 teaspoon paprika
  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon sea salt
  • 1 teaspoon black pepper
  • 1 can pinto beans

    1 can Chile hot beans

    1 can black beans 1 can corn

    2 can stewed tomatoes

    1 can mild green chilies

    1 can of olives drained

    4 bay leaves

    2-4 tsp cumin

    1 quart  chicken stock

    Cook and shred chicken, place in large stock pot. Add all canned ingredients with liquid too and spices. Bring to a boil and simmer for 30 mins. 

    For tortilla soup:  lightly drizzle olive oil over tortilla and brown in oven. 400 degrees till brown. Remove and slice with pizza cutter.

    Serve with a lime wedge squeezed in to bowl and a dollop of cream cheese. Garnish with cilantro!!    YUMMERS!!!

    ** I can the remaining soup in a pressure canner for quick grab meals!

    Sesame Chicken
    April 23, 2010, 4:25 pm
    Filed under: Chinese/ Asian, Cooking, Main Dishes, Uncategorized | Tags: , ,

    1/2 C Teriyaki sauce

    1 1/2 tbs Hoisin sauce

    1 1/2 tbs Dry sherry

    1 1/2 tbs toasted sesame seeds

    1 1/2 tbs Barbecue Sauce

    1 1/2 tbs Worcestershire sauce

    1 1/2 tbs Honey

    2 tsp Sesame oil

    Mix all ingredients together let sit in fridge for one hour. Brush on chicken breast cut in strips or in chicken drumettes.  Bake 375 degrees for 20-30 mins or until sauce in slightly crispy.

    Harley Davidson Cafe Meatloaf
    April 23, 2010, 1:26 pm
    Filed under: Cooking, Main Dishes

    This is not the healthiest thing we eat but is very yummy! Years ago my friend Lisa from  mindfulplate.com  and tardyhomemaker.wordpress.com (check out her blogs they are wonderful!) gave me this recipe and it has been a favorite ever since.

    Preheat oven to 450 degrees

    1/2 pound bacon

    1C celery chopped

    1C Onion Chopped

    3/4 tbs Black pepper

    3/4 tbs Onion powder

    1 1/2 tbs Dried thyme

    2 tbs Salt

    1 1/2 tbs Dry mustard

    1 1/2 tbs Paprika

    3/4 tbs Garlic powder (I use 1 crushed garlic clove)

    1C Tomato juice

    3/4C Evaporated milk

    4 Eggs beaten

    5 pounds ground beef (i use 1/2 ground turkey and 1/2 ground beef)

    Cook bacon in pan. Remove pan and chop into pieces. Leave drippings in pan and saute onion celery and garlic ( if using fresh)  Add all spices, and for 10 mins. Take pan off heat, add in tomato juice and milk. Stir until incorporated.

    In a large bowl mix breadcrumbs, eggs, bacon, meat and veggie mixture. Mix until incorporated but not too much or loaf will be mushy. Place in one large loaf pan or 2-3 small. Place one piece of bacon over the top and bake.

    Bake at 450 degrees for 40-60 min or until a meat thermometer reaches 160 degrees

    Beach House Salad
    March 8, 2010, 11:42 am
    Filed under: Uncategorized

    This is one of my all time favorite salad! YUMMY!!!!


    Beach House Salad

    Beaches Asian Honey Mustard Dressing

    1 whole egg
    ½ cup Grey Poupon Dijon mustard
    ½ cup honey
    1 ½ tsp white pepper, ground
    1 Tbls chopped garlic
    1 ½ cups canola oil
    ¼ cup apple cider vinegar
    1 Tbls Soy sauce, Kikkoman light
    1/8 cup unseasoned rice vinegar
    1 ½ tsp kosher salt
    1/3 cup Passion Fruit, dried and minced

    Combine egg and Dijon mustard, blend or food process until smooth. Slowly drizzle half of the oil into egg & mustard mixture.
    Fold in remaining ingredients, except oil. Mix until ingredients are incorporated.  Add remaining oil and mix thoroughly. Fold dried passion fruit into dressing by hand.


    4 ½ oz Mixed Greens
    ¾ oz sliced snow peas
    1 ½ oz jicama, peeled and cut into thin slices
    1-4 oz Chicken breast, sliced or shredded
    1 ½ oz caramelized cashews (recipe below)
    Asian Honey Mustard Dressing
    Roasted sesame seeds, white & black

    Place mixed greens, snow peas and jicama in a bowl. Drizzle Honey Mustard dressing over top and toss lightly. Place on chilled salad plate or bowl. Top with chicken, caramelized cashews and roasted sesame seeds.

    Caramelized Cashews

    1 lb cashew pieces
    ½ oz whole butter
    ¼ cup granulated sugar
    ½ oz honey
    ½ oz soy sauce

    Combine butter, sugar, honey and soy sauce in saucepan over medium heat. Stir constantly until sugar dissolves and starts to caramelize.

    Fold in cashew pieces and mix to coat cashews evenly. Remove from heat and spread cashew mixture out on lined sheet pan.

    Bake at 400 degrees for 5-7 minutes, until golden.

    Cool at room temperature. Remove from sheet pan and store at room temperature.

    Nutty Delight!
    January 27, 2010, 11:23 am
    Filed under: Uncategorized

    Preheat oven to 350 degrees


    3 cups flour ( I use whole wheat)

    3/4 C butter room temperature

    3/4 C brown sugar


    3/4C corn syrup

    1/2 C sugar

    4 eggs

    1/2 tsp Almond extract

    3 tbls melted butter

    2 tbls cornstarch

    2 C slivered almonds

    1 C salted peanuts

    2 C chocolate chips

    Prepare and bake the crust: Beat flour, butter and brown sugar until crumbly. Press into a greased 13 X 9 pan. Bake in preheated oven for 12-15 minutes, or until golden.

    Prepare the filling: Beat eggs, corn syrup, sugar, extract, butter and cornstarch with a wire whisk. Stir in the nuts and chocolate. Pour over hot crust.

    Bake at 350 for 25-35 minutes or until center is set. Run a knife around the edges to loosen. Cool in pan.

    Scrumptious Doggy Bones
    January 10, 2010, 6:10 pm
    Filed under: Uncategorized

    2 C whole wheat flour

    1/2 corn meal

    1/2 tsp salt

    2 tsp bone meal

    2 tbs vegetable oil

    2 tbs crushed dried parsley

    1 tsp garlic powder

    1/2 onion powder

    1/2 c creamy peanut butter

    4 tbs any meat fat (optional)(i use bacon)

    2 large eggs

    1/4-1/2 cup broth, either beef or poultry

    Combine all dry ingredients. Add all wet ingredients together and mix with dry. Knead dough for 2-3 minutes. Add more broth if dough is too stiff. Let rest for 30 minutes in bowl on counter. Roll out dough 1/2 inch thick and cut into bars or use cookie cutter.

    Bake for 30 min or until golden brown. Turn off oven and allow treats to dry in over for at least 4 hours, overnight is best.

    Store in air tight container for up to 4 months.