Tomato Pie

Tomato pie is one of my favorite summer traditions. The basics of tomato pie are tomatoes, basil, and the mayo/cheese topping. I have been making it for years and have tried various recipes that include traditional pie crusts, Vidalia onions, heirloom tomatoes, garlic, various types of cheese, and more. So, I came up with my own version. Play with this and make it your own. Enjoy!

Tomato Pie
1 sheet Puff Pastry (or pie crust)
3 T shredded Parmesan cheese
3-4 vine ripened tomatoes
1/2 cup sliced green onions
1/2 cup chopped fresh basil (loosely packed)
3/4 cup mayo
1/2 cup shredded cheddar
1/2 cup mozzarella cheese

Preheat oven to 450 degrees.

(SKIP this step if using pie crust.) Thaw out puff pastry per package directions. Roll out very slightly to even thickness, just large enough to cover a pie plate. Press pastry into 9" pie plate and use dough that folds over edges to even out outer crust.

Poke holes all over puff pastry or pie crust. Sprinkle bottom of crust with Parmesan cheese. Bake for 5 minutes. Remove from oven and let cool. Reduce oven temperature to 350 degrees.

Meanwhile, chop tomatoes in 1 inch cubes. When pie crust is slightly cooled, add tomatoes to crust. Top tomatoes with green onions and basil. Mix mayo, cheddar, and mozzarella in a separate bowl and spread evenly to cover top of pie. Bake at 350 degrees for 30 minutes. Let cool for 10 minutes before serving.

Happy Cooking!

Oven Steak Fries

I have always been scared to try to make fries at home. I don't know why...I thought they would be soggy if I baked them and would make a huge mess if I fried them. My family asked for some homemade fries last week to use up some of our huge bag of potatoes. I did a quick search and landed on this recipe for Tom's Oven Steak Fries on Food.com. They were such a hit that I made them twice last week! You can use the original recipe or use you own spice blend, or use this simple one below:

Ingredients:
6 medium russet baking potatoes
2 tsp seasoning salt
3 T olive oil

Method:
Preheat oven to 400 degrees. Slice potatoes into strips about 1/4 in thick. Combine olive oil and seasoning salt in small bowl. Toss potatoes in olive oil mixture and turn onto a baking sheet. Bake for 50 minutes until crispy and golden.

Happy Cooking!

Pork Verde Tacos with Ranch Salsa Angel Hair Coleslaw

These tacos are as good as they look!  They are super kid friendly while at the same time being super delicious.  My husband preferred salsa and the cabbage (angel hair coleslaw) on his tacos to the ranch salsa coleslaw that I painstakingly prepared ;)  Either way, the pork is tender, the remaining sauce from the pork is delicious, the Monterey Jack cheese melts so well, and the coleslaw gives these tacos an excellent crunch.  There will be plenty of meat leftover, so you may want to freeze it or have extra tacos shells on hand (we ate 11 between the 5 of us!!) AND, make extra coleslaw!

For the pork:
3lbs country style pork ribs
1 jar salsa verde
2 large cans green enchilada sauce
Place all ingredients in crockpot and cook on low for 8 hours.  Take meat out and shred on a plate.  Reserve some of the sauce to pour over tacos.

For the coleslaw:
2 cups angel hair coleslaw
4 T prepared ranch dressing (you could also use blue cheese dressing if you want something stronger)
2 T salsa
Mix all ingredients together and set aside.


For the tacos:
10-12 Hard or soft taco shells - heated according to package directions
Shredded Monterrey Jack cheese
Pork prepared above
Coleslaw prepared above

Stuff taco shells with pork, top with cheese, then top with coleslaw.  Pour a drizzle of sauce from pork over top.  Serve warm.  

*additional optional toppings:  sliced avocado, diced tomatoes, sour cream, pickled jalepenos

Happy Cooking!

Squash & Tomato Casserole

Oh, Tea-Time, how I love you! This recipe was really easy and great for using fresh summer veggies. Perfect to go alongside a roasted chicken, a piece of steak, or as a side for a totally vegetarian meal.

Recipe inspired by recipe from Tea-Time at the Masters

Ingredients:
1 T olive oil
1/2 cup chopped onion
2 cups sliced, cooked squash
1/2 tsp dried basil
1/4 tsp garlic powder
1/2 tsp salt
1/4 tsp ground black pepper
6 oz shredded cheddar cheese
1 large tomato, diced, then smashed with your hands

1/4 tsp salt

1 T sugar

Method:
Preheat oven to 350 degrees. Saute onion in olive oil in medium skillet until tender. Add squash, basil, garlic powder, salt & pepper. Add cheddar cheese and stir until melted. Pour squash mixture into 1 1/2 quart casserole dish. Add tomatoes, salt & pepper to same saute pan and cook until juices start to evaporate. Pour tomato mixture over squash mixture. (Can be refrigerated or frozen at this point.) Bake at 350 degrees for 30 minutes.

Happy Cooking!

Creamy Parmesan Polenta

Wow! If you think you don't like grits, please try this Creamy Parmesan Polenta Recipe. It is so so yummy. I originally had it with The Pioneer Woman's Beef Short Ribs , but tonight I served it with Marinated Pork Tenderloin. I made it exactly as the recipe stated the first time, except for I used only half of the salt. Tonight, I improvised a bit. I used yellow grits rather than corn meal. I had some Queso Fresco left over from last week when I made Food and Wine's Silky Tortilla Soup so I used that rather than the Parmesan cheese. I did not have any creme fraiche (actually I didn't last time either, so I used mascarpone cheese) so I substituted half n half. Really, any cheese that melts well plus any sort of cream will probably work here. Use your imagination and make it suit your taste. Any way you do it, just try it!

Ina Garten's recipe from foodnetwork.com

Ingredients:
4 cups chicken stock, preferably homemade
2 tsp minced garlic
1 cup yellow cornmeal, preferably stone-ground
1 T kosher salt
1 tsp freshly ground black pepper
1 cup freshly grated Parmesan cheese, plus extra for serving
1/4 cup creme fraiche
2 T unsalted butter


Method:
Complete recipe found on foodnetwork.com, HERE

Happy Cooking!

Basic Cheese Sauce

This basic cheese sauce is perfect for picky eaters to dunk their vegetables in, for cheese lovers to pour over their baked potatoes, for creamy mac n cheese, or for any time you just want something cheesy. It takes 6 minutes!

Ingredients:

2T butter

2T flour

1c milk

1 1/2c shredded cheddar cheese

Method:

Melt butter over medium heat. Whisk in flour and keep whisking until smooth. Add milk and whisk constantly until it starts to thicken...about 3 minutes. Add cheese and whisk for another 3 minutes. Season with salt and pepper. Enjoy!

Happy Cooking!!

Smashed Sweet Potatoes

I can truly say that I have never been disappointed by Ina Garten's recipes. She can make intimidating dishes accessible and everyday dishes a little more fancy. These potatoes are easy and really yummy. They spices enhance the flavor of the potatoes while not making them TOO sweet. Enjoy!Recipe from Ina Garten





Ingredients:
4 lbs sweet potatoes (about 6 large(
1/2 cup orange juice
1/2 cup heavy cream
4 T unsalted butter, melted
1/4 cup light brown sugar
1 tsp ground nutmeg
1/2 tsp ground cinnamon
2 tsp kosher salt
1 tsp freshly ground black pepper

Method:
Complete recipe found on foodnetwork.com, HERE.

Happy Cooking!

Twice Baked Potatoes

No one can beat my mama's mashed potatoes, but these come pretty close. You can adjust the cheeses/butter/salt/pepper to your taste. Add bacon, chives, broccoli, spinach, whatever you're in the mood for! You can make the potatoes and then put them in the fridge before the second baking. If you do that, you may need to adjust your second bake time so that the potatoes are heated through.

Ingredients:
6 large russet baking potatoes
1 8oz bar reduced fat cream cheese (softened)
1 stick unsalted butter (softened)
4oz mascarpone cheese (room temp)
milk as needed
1 tsp salt
1/2 tsp pepper
shredded cheddar cheese

Method:
Prick all potatoes with a fork (this is to prevent them from exploding all over your oven). Bake potatoes at 350 degrees for about an hour and a half until potatoes are very soft. Cut potatoes in half and scoop out flesh with a large spoon. Add potatoes (not skin), cream cheese, butter, and mascarpone cheese to a large mixing bowl. Beat with an electric mixer for about a minute. Add milk by the tablespoon until you reach desired consistency. I like mine a little stiff, so I usually don't use much milk. Add salt & pepper and mix until combined. Scoop potato mixture back into potato skins and place in a 9x13 baking dish...you may need two depending on the size of your potatoes. Top each potato with about a tablespoon (or more!) of shredded cheese. Put potatoes back into the oven and bake for 15 minutes or until cheese is melted.

Happy Cooking!

Brown Rice Pilaf

I needed a hearty side dish to feed my hungry brood before/after baseball practice/games tonight. We had Marinated Pork Tenderloin and Roasted Asparagus, but I knew they needed a grain to fill their bellies. I wanted something other than plain rice, and I landed on this rice pilaf. It's super easy, but it does take a little time. It's one of those dishes that you can make ahead of time and reheat, and it is just as tasty. I added a couple of tablespoons of almonds for crunch as well. Yum, yum, yum!

Ingredients:
1 T olive oil
1 small onion, chopped
3 cloves garlic, minced
1 cup brown rice (not instant)
2 1/2 cups chicken broth
salt & pepper to taste
1/4 cup slivered almonds, toasted (or more if you'd like!)

Method:
Add olive oil, onion, and garlic to saute pan and cook until onions are golden brown. Add the rice and cook for about 1 minute. Add the chicken broth, bring to a boil, cover, reduce heat, and simmer for about 45 minutes until all of the liquid is absorbed. Fluff with a fork and mix in almonds.

Happy Cooking

Three Cheese Grits

I needed something quick to go with some salmon that I was making tonight, so I decided on a Crudite served with Ina Garten's Buttermilk Ranch Dressing. I also wanted something a little bit more substantial, and I had some leftover cheeses in the fridge, so I decided to give this a whirl. You can pretty much use any cheese that you like in grits...Monterrey Jack, white cheddar, gruyere are some of my other favorites. Anything too pungent such as Bleu, Parmesan or Romano should be used in moderation, in my opinion. These grits are best served as a savory side for grilled meats or fish to add a little Southern flare.
Ingredients:
4 cups milk
1 cup quick cook grits (not instant)
4 Tbsp butter - divided
4oz Brie cheese, cubed and rind removed
2oz shredded mozzarella cheese
2oz shredded cheddar cheese
1 tsp salt
1/2 tsp pepper

Method:
Bring milk to a boil over medium heat in large saucepan. Stir in grits and 2T butter. Continue to watch and stir until grits are about the consistency of oatmeal (7-10 minutes or so). Stir in cheeses, remaning 2T butter, salt & pepper. Stir until cheeses are thoroughly melted. Serve immediately.

Happy Cooking!

Lemon Asparagus Risotto

I have totally stopped doing risotto the correct way ever since I read Giada's Lemony Shrimp Risotto recipe and saw that she just dumped all of the liquid in at one time and then simmered & stirred it until most of the liquid was absorbed. This is much less time consuming and labor intensive that the ladling hot liquid one ladle at a time method. Now, I'm sure that the judges of Top Chef would have something to say about my risotto not spreading perfectly across the plate when it's served, but, hey, they also don't have three munchkins under foot whilst attempting to perfect their risotto. Either way, it's delicious! Enjoy!

Lemon Asparagus Risotto

Ingredients:

20 fresh asparagus spears, trimmed

4 cups chicken broth

2 T olive oil

1 small onion, diced

1 celery stalk, diced

1/4 tsp salt

1/4 tsp black pepper

1 clove garlic, minced

1 cup arborio rice

1/2 cup dry white wine

1/4 cup freshly grated Parmesan cheese

2 T lemon juice

1/2 tsp lemon zest

Method:

Complete recipe from allrecipes.com found HERE.

Happy Cooking!

Smoked Gouda Pasta Salad

I LOVE this pasta. My friend, Tracy Fussaro introduced this to me at the beach this summer, and it's easy, yummy, and a different spin on traditional pasta salad. I usually don't prefer smoked cheeses, but the smoked gouda is perfect in this recipe! The original recipe calls for rinsing the pasta with cold water before adding the cheese, tomatoes, etc, but I wanted the cheese to melt all through the pasta, so I left it warm. I made one for adults with the arugula and left out the arugula for the kids...I sold it as "pizza pasta" and my kids have now eaten it for dinner two nights in a row!

Ingredients:

1 lb penne pasta

1/2 garlic clove

1/3 cup mayo

1/2 pound smoked gouda, cut in 1/4" cubes

1 (7 ounce) jar of sun dried tomatoes in olive oil. Drain them and slice thinly. (I used the Sundried Tomato Bruschetta mixture...about 5 oz)

2 cups arugula 

olive oil (about 1/4 cup)

Method:

1. Cook pasta in salted boiling water according to package directions. Drain.

2. Mix all ingredients with the pasta. Drizzle with a good amount of olive oil. Mix well. Chill an hour before serving or serve at room temperature.

Happy Cooking!

Creamy Macaroni & Cheese

This macaroni and cheese is almost just as fast as boxed macaroni and cheese, and it is SO much better.  It is my kids' favorite macaroni and cheese is definitely in my top three. (The others are my grandmother's recipe, which I will share closer to Thanksgiving and Green Chile Mac & Cheese from my favorite restaurant in Nashville, Park Cafe...recipe found here.) 

Creamy Macaroni and Cheese:  Adapted from a recipe given to us by friends in Nashville :)
1/2 pound elbow macaroni
3 T unsalted butter
2 large eggs
12 oz evaporated milk (reserve all but 1 c) *can substitute half n half
1/2 tsp salt
1/4 tsp pepper
1/4 tsp red pepper sauce 
1 tsp dry mustard (dissolved in 1 tsp water)
3 cups sharp cheddar cheese

Cook macaroni according to package directions.  Meanwhile, mix eggs, 1 c evaporated milk, pepper sauce, mustard, salt & pepper.  Drain macaroni and return to pain over medium heat.  Add butter and toss to melt.  Pour in egg mixture along with 3/4 of the cheese.  Stir until the cheese starts to melt.  Gradually add remaining cheese and evaporated milk, stirring constantly.  Cook for about 5-10 minutes until sauce thickens slightly.  Sauce will continue to thicken as it cool.

Happy Cooking!

Brie, Tomato & Basil Gemelli Pasta

I forgot to take a picture...this one is from Zagleft.com

Brie, Tomato & Basil Gemelli Pasta

1lb Gemelli pasta (I found THIS index of pasta that is sort of fantastic!)
1/2 lb fresh Brie cheese, cubed
1/2 cup fresh basil, chopped
1 pint grape tomatoes, diced
1/4 cup olive oil
6 cloves garlic, minced
1 tsp salt
1/2 tsp pepper

Cook pasta according to package directions. Meanwhile, place all other ingredients in large bowl. Once pasta is cooked, drain and add to Brie, tomato & basil mixture. Stir until Brie is completely melted. Serve immediately or at room temperature.

NOTES: While vacationing last week, a friend of mine made a Smoked Gouda Pasta Salad that was absolutely delicious, and another friend mentioned one that her mom makes with Brie. Previously this month, another friend had mentioned a pasta with Brie as well, so I thought I'd better try and come up with something. I googled a few recipes and decided to fuse several together and landed on this. Um, YUM! I served this pasta with Chickfila Grilled Chicken, and it was a hit. We had some friends over to share our meal, so I opted to save this dish for the adults and serve hot dogs and fruit to the kids; I have no report as to whether or not the kids would've liked it...my guess is that it wouldn't have gone over as well as it did with the adults :) Try it this summer! You'll love it!

Happy Cooking!

Summer Squash & Tomato Pie

Squash & Tomatoes before topping added

Summer Squash & Tomato Pie

1 9-in pie shell
2 T shredded Parmesan
1 T butter
3 yellow squash, sliced thin
1 Vidalia onion, sliced thin
2 or 3 large ripe tomatoes, sliced or chopped
1 cup cheddar cheese, shredded
1 cup mozzarella cheese, shredded
1/2 cup mayonnaise
1 tsp salt
1/2 tsp pepper

Preheat oven to 400 degrees. Sprinkle Parmesan into pie shell. Bake pie shell for 10 minutes. Reduced heat to 350 degrees and let pie shell cool. Meanwhile, saute squash & onions in butter in medium non-stick skillet until tender. Add squash & onion mixture to pie shell. Top with tomatoes. Sprinkle with salt & pepper. Mix together mayonnaise, cheddar & mozzarella cheese. Spread cheese & mayo mixture over tomatoes. Bake at 350 degrees for 30 minutes. Let cool 10 minutes before serving.

NOTES: I had some squash I needed to use before we left for vacation, and knowing that my brother was flying in from Colorado, I wanted to make something Southern. This is what I came up with. It was out of this world...I could probably only eat it twice during the summer because I do love squash made just by itself or sauteed with onions, but it was worth the try. My brother liked it better than my tomato pie :)

Happy Cooking!

Middle Eastern Chicken Kebabs & Basmati Rice Pilaf

Middle Eastern Chicken Kebabs:
Recipe from Once Upon a Chef found HERE.


Basmati Rice Pilaf with Dried Fruits & Almonds:
Recipe from Once Upon a Chef found HERE.

NOTES: I used the chicken thighs (2 lbs) as the recipe suggests and also used 2 small chicken breasts. I will say that both were yummy, but the chicken thighs definitely had more flavor. I made the marinade in the morning so that the chicken could marinate for about 11 hours. I was running short on time (the marinade and cutting the chicken only took about 10 minutes), so rather than going ahead and putting the chicken on skewers, I tossed it in a glass bowl with the marinade and then covered it with Saran Wrap. My husband actually skewered the chicken and onions and grilled it all right when we were ready to eat. The basmati rice took a little over half an hour to make, so make sure you start that well in advance of the chicken, as that only takes about 5 or 10 minutes to grill depending on the heat. The salad was simple...just arugula and The Barefoot Contessa's Buttermilk Ranch dressing that a sweet friend made for us. This was healthy, easy, and ALL of the kids loved it.

Happy Cooking!

Oven Roasted Corn on the Cob

This method by instructables is FOOL PROOF! The corn turns out delicious every single time.

Oven Roasted Corn on the Cob:
Method found HERE

Happy Cooking!

Cucumber & Tomato Salad

When we got home from church today, I was trying to find something to throw together to go along with our Lemon Thyme Roasted Chicken. I had some veggies and herbs left over from the week, so I thought that I'd do something that resembled a Greek Salad without the lettuce. This is what I came up with. SO yummy to serve these cool veggies with the warm chicken and some Oven Roasted Corn as a nice Sunday dinner.

Cucumber and Tomato Salad:
1/2 hot house cucumber, chopped
2 ripe tomatoes
1/2 cup chopped kalamata olives
1/4 cup Feta cheese
Zest from 1 small lemon
Juice from 1 small lemon
1 Tbsp fresh chopped mint
1 Tbsp fresh chopped thyme
1 Tbsp green onions, chopped
1/2 tsp salt
2 Tbsp olive oil

In medium bowl, combine cucumber, tomatoes olives, and Feta cheese. In a separate small bowl, which together lemon zest and juice, mint, thyme, olive oil & salt. Pour dressing over cucumber/tomato mixture and toss.

Happy Cooking!

Red Skinned Potato Salad

Potato Salad is one of those dishes that you can make all your own. You can add all sorts of fresh herbs to this: parsley, dill, etc, whatever flavors you like. You can also substitute Greek yogurt for the mayonnaise...it will make the potato salad slightly tangier. Hormel makes really good "Real" bacon bits that you could use in lieu of the bacon to save a step as well. Perfect side for a cookout, or just a week night meal.

Red Skinned Potato Salad:
2 lbs red skinned potatoes (skin on)
pinch salt
1 cup mayonnaise
1/4 cup chopped green onions
1/2 package prepared Ranch dressing mix
juice of 1 small lemon
2-3 slices of bacon, cooked according to package directions until crispy.

Fill a large pot with water, and add a pinch of salt. Bring water to a boil. Add potatoes, and boil for 15-20 minutes until fork tender. Drain and cut potatoes into 1 inch pieces. Meanwhile, in a small box, mix together the mayonnaise, green onions, Ranch dressing mix, and lemon juice. Place potatoes and Ranch dressing mixture in separate bowls in the refrigerator and chill for about 2 hours. Once chilled, combine the potatoes and Ranch mixture in a medium bowl and then top with crumbled bacon and stir right before serving.

Happy Cooking!

Squash Casserole

Squash Casserole: (recipe from Susan Lawson)
3 cups sliced, cooked squash (I used the frozen Pictsweet squash; it cooks in 3 minutes.)
1 cup evaporated milk
3/4 cup chopped onion (about 1 small onion)
2 cups crushed saltine crackers (about 1 sleeve)
2 eggs, beaten
1 cup grated sharp cheddar cheese (I always use a little more!)
3/4 stick melted butter
1/4 tsp pepper
*optional 1 tsp salt, but I don't think it needs it

Preheat oven to 375 degrees. In a large bowl, soak cracker crumbles in evaporated milk for a minute or two. Add the rest of the ingredients and stir to combine. Pour squash mixture into a buttered casserole dish (9x13). Bake until lightly browned, about 45 minutes.

NOTES:  This is one of my all-time favorite family recipes.  Mine never turns out as yummy as my mother-in-law's, but it is nonetheless delicious.  I prepped this today so that I can pop it in the oven and delay start/time cook while we're at church for Easter tomorrow.  It should be bubbly and ready to go to brunch by the time we get home.  Happy Cooking!