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A solution to hot food becoming cold on the plate

Holiday Gift Idea for Mom or Dad

December 1st, 2015 by DiningStones

What a great gift idea for mom or dad. Dining Stones will keep their food warm to the last bite!

BEEF STEW IN THE SLOW COOKER

 

Ingredients

1 cup all-purpose flour

1/3 cup olive oil (plus more if needed)

2 large onions, diced (2 cups)

1 6-ounce can tomato paste

1 cup dry red wine

1 pound potatoes, cut into 2-inch pieces (about 4 cups)

1/2 pound baby carrots (about 2 cups)

2 cups beef broth

1 tablespoon kosher salt

1 teaspoon dried thyme leaves

1 bay leaf

1 cup frozen peas, thawed

 

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Preparation

Coat the beef in the flour. Heat a few tablespoons of the oil in a large skillet over medium-high heat. Brown the meat, a few pieces at a time, adding more oil as necessary. Transfer to a 4- to 6-quart slow cooker. Add the onions to the skillet and cook over medium heat until tender, about 10 minutes. Stir in the tomato paste and coat the onions; transfer to the cooker. Pour the wine into the skillet and scrape up any browned bits; add to the cooker. Stir in the potatoes, carrots, broth, salt, thyme, and bay leaf. Cover and cook on low heat for 7 1/2 hours, or on high for 4 hours. Add the peas and heat through.

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Heated Stone to Keep Food Warm

November 1st, 2015 by DiningStones

Heat your stone in the oven or toaster oven, set your plate on top to keep every bite warm.

TOMATO BRUSCHETTA HORS D’ OEUVRES

Ingredients

1 slender baguette (8 oz.)

3 tablespoons extra-virgin olive oil, divided

1 pt. large cherry tomatoes, halved

About 1/4 tsp. each kosher salt and pepper

3/4 cup whole-milk ricotta cheese

1 cup small fresh basil leaves

 

Preparation

 

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1. Heat a grill to medium (350° to 450°). Cut 18 thin diagonal slices from baguette, angling knife so each slice is 3 to 4 in. long. Save remaining bread for another use. Set baguette slices on a tray and brush all over with about 1 tbsp. oil.

2. Arrange bread on cooking grate and grill with lid down, turning once with tongs, until browned, 1 to 3 minutes total. Transfer to a platter.

3. Heat a large cast-iron skillet or other oven-proof frying pan on cooking grate, with lid down, until water dances when sprinkled on skillet, 8 to 10 minutes. Add 1 1/2 tbsp. oil and spread with a heatproof brush. Pour tomato halves into pan, and then quickly turn with tongs so all are cut side down. Sprinkle with 1/4 tsp. each salt and pepper. Cook with grill lid down, without stirring, until juices evaporate and tomatoes are blackened on cut side, 10 to 15 minutes. Gently loosen tomatoes from pan with a wide metal spatula as they’re done and transfer to a bowl.

4. Spoon ricotta into a bowl and drizzle remaining 1/2 tbsp. oil on top. Put basil in another bowl. Set out toasts with tomatoes, ricotta, basil, salt, and pepper so people can build and season their own bruschetta.

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Casserole is Warm to the Last Bite

October 2nd, 2015 by DiningStones

Heat our stone in the oven or toaster oven and place in wood tray, set your plate with Mexican casserole on top and your food will stay warm to the last bite!

MEXICAN CASSEROLE

 Ingredients

 2 pounds ground beef

1 onion, chopped

2 (16-oz.) cans spicy chili beans

16-oz. pkg. frozen corn kernels, thawed

One 15-oz. can of tomato sauce

1 1/4-oz. pkg. taco seasoning mix

3 cups finely shredded Cheddar Jack cheese, divided

3 cups nacho-flavored tortilla chips, crushed and divided

Garnish: chopped tomatoes and green onions

Preparation

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Cook ground beef and onion in a Dutch oven over medium-high heat, stirring until beef crumbles and is no longer pink; drain. Add beans, corn, and tomato sauce and seasoning mix; stir until blended. Simmer over medium heat 10 minutes.

 

Pour half of beef mixture into a lightly greased 13″x9″ baking pan. Top with 1 1/2 cups each of cheese and crushed chips; top with remaining beef mixture and remaining 1 1/2 cups each of cheese and chips. Bake, uncovered, at 350 degrees for 25 to 30 minutes or until bubbly and golden. Sprinkle with chopped tomatoes and green onions, if desired.

50% off shipping if you email back after placing your order, with 50% OFF SHIPPING in the subject line.  Your credit card will be credited after order placement!

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Keep Food Chilled with Dining Stones

September 12th, 2015 by DiningStones

To keep food chilled using your Dining Stone, place the room temperature stone in the freezer for about an hour, remove and place in the wooden tray. Set your plate of chilled food on top and each bite will remain chilled to the last bite.

GRILLED CHICKEN AND VEGGIE WRAP SANDWICHES

Ingredients

4 boneless, skinless chicken breasts

4 to 6 zucchini, sliced lengthwise into 1/4-inch thick slices

Olive oil

Salt and pepper to taste

1/2 cup ranch salad dressing, divided

8 10-inch whole-grain flour tortillas

8 leaves lettuce

Garnish: shredded Cheddar cheese

 

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Preparation

Brush chicken and zucchini with olive oil; sprinkle with salt and pepper. Grill chicken over medium-high heat for 5 minutes.

Turn chicken over; add zucchini to grill. Grill 5 minutes longer, or until chicken juices run clear and zucchini is tender.

Slice chicken into strips; set aside. For each wrap, spread one tablespoon salad dressing on a tortilla.

Top with a lettuce leaf, 1/2 cup chicken and 3 to 4 slices of zucchini. Sprinkle with cheese; roll up.

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Warm to the Last Bite

August 20th, 2015 by DiningStones

Each bite of your delicious meal will stay warm when using your Dining Stone.

SPAGHETTI AND MEATBALLS

Ingredients

8 ounces whole-wheat spaghetti

1 pound ground beef

2 tablespoons ground flaxseed

2 tablespoons freshly grated Parmesan cheese

1 large egg, lightly beaten

1/2 teaspoon black pepper

1 teaspoon kosher salt, divided

2 tablespoons extra-virgin olive oil, divided

5 garlic cloves, minced

2 pounds ripe tomatoes, roughly chopped

1/2 teaspoon crushed red pepper (or to taste)

 

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Preparation

1. Cook the pasta according to the label until al dente. Reserve 3 TBSP cooking liquid; drain.

2. Meanwhile, in a large bowl, combine the ground beef, flaxseed, Parmesan, egg, pepper, and 1/2 tsp salt. Mix well, then shape into 8 equal meatballs.

3. Heat 1 TBSP oil in a large skillet over medium heat. Arrange the meatballs in a single layer in the skillet, working in batches if necessary. Cook, gently turning the meatballs occasionally, until golden brown on all sides (about 10 minutes). Transfer the meatballs to a dish.

4. Heat the remaining TBSP oil in the same skillet. Reduce the heat to low. Add the garlic and cook, stirring, until golden and aromatic (1-2 minutes).

5. Add the tomatoes and crushed red pepper. Stir until well mixed. Raise the heat to medium-high.

6. Add the browned meatballs and remaining 1/2 tsp salt. Cook, stirring occasionally, until the meatballs are cooked through and the sauce thickens slightly (about 10 minutes).

7. Add the pasta and the reserved cooking liquid to the meatball mixture. Gently toss until well combined. Serve hot.

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Keep Your Dinner Plate Warm

July 8th, 2015 by DiningStones

Wrap your stone securely in aluminum foil and place on the grill to heat up and keep your food warm all during the meal with Dining Stones!

GRILLED SALMON

Ingredients

1 side of skin-on wild salmon (3 lbs.)

1 1/2 teaspoons kosher salt

1 tablespoon extra-virgin olive oil

Vegetable oil for grill

4 lemons, halved and visible seeds removed

Fresh fig leaves for platter (optional)

Fresh chervil leaves or snipped chives

Preparation

 

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1. Remove salmon from refrigerator 45 minutes before serving, pat dry, and season with salt on both sides and on edges.

2. Heat a gas grill to medium (350° to 400°), with one burner turned off to create an indirect-heat area.

3. Drizzle olive oil all over the salmon and rub in gently. Oil cooking grate, using tongs and a wad of paper towels drizzled with vegetable oil. Lay salmon on grill, skin side up and with thinner tail section over indirect-heat area. Set lemons over direct heat. Cover grill. Cook lemons until juicy and partly charred, 6 minutes; transfer to a bowl. Cook salmon until edges begin to curl, 8 to 10 minutes.

4. Carefully loosen salmon from grill with an offset cake spatula or wide metal spatula, sliding it all the way beneath fish. Using spatula to lift salmon, slide a rimless baking sheet underneath. Set another rimless baking sheet on top of salmon to sandwich it, then flip the sandwich over. Lift off top sheet, angle bottom sheet with salmon against cooking grate, and carefully pull sheet away from salmon, easing it onto the grate skin side down.

5. Close lid and grill salmon until just firm to the touch, 3 to 5 minutes more. Slide spatula between fish and skin, then ease a rimless baking sheet under fish and lift off, leaving skin on grill.

6. Line a platter with fig leaves, if using. Angle baking sheet against platter and slide salmon onto it. Sprinkle salmon with chervil leaves and set caramelized lemon halves around it.

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Grilled Food Will Stay Warm to the Last Bite

June 7th, 2015 by DiningStones

TIP: Wrap your Dining Stone securely in aluminum foil and place on the grill to heat up and keep your food warm on the plate to the last bite!

GRILLED SKIRT STEAK

Ingredients

1/4 cup balsamic vinegar

1 tablespoon Worcestershire sauce

2 teaspoons dark brown sugar

1 garlic clove, minced

1 pound skirt steak, trimmed and cut into 4 pieces

Cooking spray

1/2 teaspoon kosher salt, divided

1/4 teaspoon freshly ground black pepper

 

Preparation

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1. Combine first 4 Ingredients in a large zip-top plastic bag. Add steak, turning to coat; seal and marinate at room temperature 25 minutes, turning once. Remove steak from bag; discard marinade.

2. Heat a large grill pan over medium-high heat. Coat pan with cooking spray. Sprinkle both sides of steak with 1/4 teaspoon salt and pepper. Add steak to pan; cook 3 minutes on each side or until desired degree of doneness. Remove steak from pan; sprinkle with remaining 1/4 teaspoon salt. Tent with foil; let stand 5 minutes. Cut steak diagonally across the grain into thin slices.

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Keep Your Grilled Food Warm on the Plate

May 22nd, 2015 by DiningStones

Keep your grilled meat and veggies warm on the plate to the last bite! You can even wrap your stone securely in aluminum foil and set on the grill to heat up!

GRILLED CHICKEN AND VEGGIES

Ingredients

4 (12-inch) wooden skewers

1 tablespoon coarsely chopped fresh rosemary

2 tablespoons olive oil

2 garlic cloves, minced

1/2 teaspoon kosher salt

1/2 teaspoon loosely packed orange zest

1/2 teaspoon ancho chili powder

1/2 teaspoon freshly ground black pepper

6 skinned and boned chicken thighs (about 1 lb.), cut into 1 1/2-inch pieces

1 small zucchini, cut into 1 1/2-inch pieces

1 small summer squash, cut into 1 1/2-inch pieces

1 red bell pepper, cut into 1 1/2-inch pieces

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Preparation

1. Soak wooden skewers in water 30 minutes. Preheat grill to 350° to 400° (medium-high) heat. Whisk together rosemary and next 6 Ingredients in a bowl. Add chicken and next 3 Ingredients; toss to coat. Thread chicken and vegetables alternately onto skewers; discard marinade.

2. Grill kabobs, covered with grill lid, 12 to 14 minutes or until chicken is done, turning occasionally. Let stand 5 minutes; serve with sauce.

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Tired of your food getting cold on the plate?

April 4th, 2015 by DiningStones

Tired of your food getting cold on the plate? Heat our Dining Stone and place in the hand crafted wood tray, place your plate on top and your food will not get cold.

BEEF SPRING ROLLS WITH HOISIN SAUCE

Ingredients

3 garlic cloves

1 tablespoon grated fresh ginger

1 cup unsweetened coconut milk

1/4 cup fish sauce

2 tablespoons light brown sugar

1 tablespoon fresh cilantro leaves

1/8 teaspoon freshly ground black pepper

1 pound trimmed sirloin beef, about 1 1/2 to 2 inches thick

1 tablespoon vegetable oil

3 ounces cellophane noodles or bean threads

8 to 10 dried rice paper wrappers or spring roll skins

1 head red leaf lettuce leaves

2 mangoes, peeled and cut into thin strips

1 cucumber, peeled and cut into thin strips

1 carrot, peeled and cut into thin strips

1/4 cup fresh cilantro leaves

1/4 cup fresh mint leaves

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Preparation

1. Place garlic in a blender; blend until minced. Add ginger and next 5 Ingredients. Blend until smooth. Place beef in a large plastic zip-top storage bag; pour in garlic mixture, seal bag, and chill 6 hours or overnight.

2. Remove beef from marinade, discarding marinade. Pat meat dry. Heat oil in a large heavy skillet over high heat. Sear beef 3 minutes on each side or until crisp and dark golden brown. Transfer to a cutting board, and let rest 10 minutes. Slice across the grain into 1/8-inch-thick strips.

3. Soak cellophane noodles in hot water according to package directions.

4. Fill a shallow pie plate or pan with warm water. Dampen a kitchen towel with water, wring dry, and place on a work surface. Slide 1 rice paper wrapper into water, and submerge for several seconds or until it begins to soften. Remove from water, and place on towel. Place a lettuce leaf at the base of the circle. Top with a pinch of cellophane noodles, several mango slices, cucumber strips, carrot strips, and 1 beef strip. Carefully wrap roll from the bottom up, keeping the roll as tight as possible. After 1 complete roll, place several cilantro leaves and mint leaves on the wrapper. Pull in the sides of the wrapper (like a burrito), and continue to wrap until roll is secure. Place on a very lightly greased platter, and cover with plastic wrap; repeat with remaining wrappers and filling. Slice rolls in half diagonally, and serve immediately with Hoisin-Peanut Dipping Sauce.

Hoisin-Peanut Dipping Sauce

Home Made Hoisin Sauce

Ingredients

1 garlic clove

1/3 cup hoisin sauce

2 tablespoons creamy peanut butter

2 tablespoons warm water

1 tablespoon rice vinegar

1/2 teaspoon sriracha or chili-garlic sauce

1 tablespoon chopped toasted peanuts

Preparation

Combine first 6 Ingredients in a blender; blend until smooth. Spoon into a bowl; cover and refrigerate until ready to serve. Sprinkle with peanuts before serving.

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Plate Warmer

March 20th, 2015 by DiningStones

Keep food warm on the plate to the very last bite with Dining Stones!

BAKED ZITI PASTA CASSEROLE

Ingredients

12 ounces ziti pasta

1 small yellow onion, chopped

1 tablespoon olive oil

2 garlic cloves, minced

1 1/2 pounds lean ground beef

2 (15-oz.) cans tomato sauce

1 tablespoon fresh lemon juice

1 1/2 teaspoons dried oregano

1 teaspoon sugar

1/2 teaspoon ground cinnamon

1 1/2 teaspoons kosher salt, divided

3 tablespoons butter

3 tablespoons all-purpose flour

3 cups milk

1 cup grated Parmesan cheese

1/2 teaspoon freshly ground black pepper

Vegetable cooking spray

1 (8-oz.) package shredded mozzarella cheese

1/3 cup fine, dry breadcrumbs

 

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Preparation

1. Preheat oven to 350°. Cook pasta in a Dutch oven according to package directions.

2. Meanwhile, sauté onion in hot oil in large skillet over medium-high heat 4 to 5 minutes or until tender. Add garlic; sauté 30 seconds. Add beef; cook, stirring occasionally, 5 minutes or until crumbled and no longer pink. Drain mixture, and return to skillet.

3. Stir tomato sauce, next 4 Ingredients, and 1 tsp. salt into meat mixture. Bring to a simmer over medium-high heat, and cook, stirring occasionally, 2 minutes. Remove from heat.

4. Melt butter in a large saucepan over low heat. Whisk in flour, and cook, whisking constantly, 2 minutes. Gradually whisk in milk. Increase heat to medium, and cook, whisking constantly, 5 to 7 minutes or until thickened and bubbly. Stir in Parmesan cheese, pepper, and remaining 1/2 tsp. salt. Add sauce to pasta, stirring to coat.

5. Transfer pasta mixture to a lightly greased (with cooking spray) 13- x 9-inch baking dish. Top with beef mixture, mozzarella cheese, and breadcrumbs.

6. Bake at 350° for 20 to 25 minutes or until mixture is bubbly and cheese is melted. Let stand 10 minutes before serving.

MAKE IT AHEAD Fix and freeze this dish (unbaked) for a hands-off dinner. Let it stand 30 minutes before baking, and add 15 to 20 minutes in the oven.

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