Tag Archives: dinner

Round Eating Show: A Big Salad

ROUND EATING SHOW: A Big SaladHealthy, homemade and Delicious

Diana shows you how to put together a big, healthy, delicious salad and dressing with ingredients everyone should keep in their kitchen.







Swordfish Sliders for Two and a Half

New on RoundTV

As promised, the recipes are below for the Swordfish Sliders and takes you through a journey through the prepare ahead of time portion, the BBQing, the tasting and the other ‘half’. Enjoy watching and know that Diana hopes that you subscribe and make a comment!

See the Swordfish Sliders for Two and a Half video now.

Swordfish Sliders

1 fillet Swordfish
Light olive oil
Salt and pepper
Pesto sauce 9 (fresh store bought)
Blackening spices (Find at any grocery store)
1 mango
2 poblano peppers
1 orange pepper
1 red onion
1 lime
Tiny rolls


Heat up the grill to high. Cut the swordfish into squares the size of the tiny buns. Lightly brush each piece with olive oil. Pour blackening spices onto a plate and dredge all surfaces of the swordfish until completely covered. You can leave some plain if you do not want all of them to be blackened. Turn the heat down to medium high of a gas grill or wait for the heat to subside for a charcoal grill. Cook each side 3 to 4 minutes. Remember fish keeps cooking after you take it off the grill, so shoot more for 3 minutes per side.

Lightly brush the trimmed asparagus with olive oil and toss on the BBQ. Cook for 3 to 6 minutes,, turning them over so they are roasty toasty.

Mango Salsa Instructions

Chop the mango, poblano peppers, orange pepper, red onion, and cilantro into tiny squares (size of a pea). Mix in a bowl with the juice of 1/2 a lime. make this ahead of time and chill in the refrigerator.

Salad Topping

For the salad topping, follow the recipe here.

What’s Cooking Now

tip_plumPut dinner in a crockpot in the morning, go about your day, and come home to the rich scent of stew cooking. This is a good example of why it’s smart to keep Round ingredients in your pantry at all times.

Tonight, my Round dinner is already in the crockpot. I call it What’s in the Pantry Short Rib Round Stew.

This one pot Round dish will be ready in 8 hours – just in time for dinner.

Here’s what’s in the stew, along with a nugget of Round information about each ingredient.

8 short ribs (from a Round cow – my apologies to vegetarians who can substitute the beef with mushrooms and soy)
1 heaping handful of baby carrots (can be sliced into circles)
1 whole white onion sliced into rings (very Round)
1 small diced granny smith apple (very Round)
1 diced fresh poblano chile pepper (can be sliced into circles)
2 cups beef broth (from a Round cow – again my apologies to vegetarians who can substitute this broth with vegetarian broth)
1/2 bottle of Merlot (from Round grapes)
4 springs of fresh organic thyme (extra Round)
2 small bay leaves (extra Round)
2 pinches of salt & pepper (extra Round)


Round Stew Update

The short rib meat fell off the bone and all the ingredients melded into a delicious and savory flavor that paired perfectly with a glass of wine from the remaining half bottle of Merlot. My other half, the man about the house, added a dollop of sour cream on top, dipped fresh French bread into the sauce and licked his bowl clean.


Make this dish on a cold and rainy morning, so that when you get home all you have to do is serve it up, pour a glass of wine, tear off  a small piece of bread from a French baguette and enjoy it by a fire, around the dinner table with your family or sitting in front of your television watching Chopped, Iron Chef , American Idol, Obama giving an eloquent speeech, or any other of your favorite shows.