Tag Archives: tomatoes

Herbed Stuffed Zucchini

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I got this recipe from my friend from Kats’ Kitchen.  It was so good. My kids didn’t eat it, but then again I  didn’t offer it to them, I ate it all……….. for lunch. It was quick to throw together and easy to make.

Herb-Stuffed Zucchini

2 medium zucchini (split in half lengthwise and scoop out seeds)
1/3 c. Panko breadcrumbs
1 tomato, chopped
1/2 tsp. dried parsley
1/4 tsp. dried dill
dash of garlic powder
2 T. olive oil
salt & pepper to taste
1/4 c. fresh grated Parmesan Cheese

Combine all ingredients together except the zucchini, olive oil and Parmesan cheese.  Lay  zucchini on a  greased baking sheet, with sides.  Spoon the tomato mixture into the zucchini, drizzle with olive oil and sprinkle with Parmesan cheese.   Bake at 425º for 25 – 30 minutes.

Recipe adapted from Kats’ Kitchen.

What is your favorite way to use zucchini?  DO you have any zucchini recipes you can share with us?? It IS that time of year where we are swimming in zucchini! 🙂

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Tomato & Spinach Pasta

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A nice summer dish. Whether it is a lunch, light dinner or side dish.

Tomato & Spinach Pasta 

1 TB. olive oil
1 pint grape or cherry tomatoes (1 1/2 – 2 c.)
2 garlic cloves, minced
6 oz. fresh spinach
3 c. penne pasta (uncooked)
1/2 a  lemon, juiced (IF not a juicy lemon, use the whole lemon)
3/4 c. fresh Parmesan cheese
salt & pepper to taste

Cook pasta according to package directions.

Heat the olive oil in a skillet and add the tomatoes, cook till the tomatoes begin to “pop” ~ the skins will crack a bit. Add the minced garlic and saute´ a minute.

Add the spinach to the tomato mixture (spinach will wilt a bit) and the pasta, heat through. Stir in the lemon juice, Parmesan and salt & pepper. Heat through and serve.

A great side dish to serve with grilled chicken or fish. A nice way to use your gardens lovely red gems…..

ENJOY!!!

Mexican Salad

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I found this treasure of a recipe while reading a very old cookbook. There is a small stash of cookbooks that a read and re-read each summer on vacation. Occasionally my grandma will throw a new one in there…..happy happy me. Cookbooks are my “books”. At least am reading….right??

In a constant quest to find the “just right” pairing for tacos or anything Mexican,  I stumbled upon this recipe that I jotted down a few summers ago. Yum. My kids aren’t necessarily fans of all the “extras” in it ~ but they just load it off to the side and it happily joins my plate.  Leave off something if your family will not enjoy OR add something you think they might…..I am thinking you could even add chicken to this for lunch or a light dinner!

* I did change a number of things from the original recipe.

  1. It was straight up mayo in the dressing,  I took out some and added some sour cream.
  2. It also called for a can of diced green chilis, I had JUST used my last can for soup…..so I used some candied jalapenos I had made, it gave it a nice sweet~heat kick.
  3. The recipe called for cheddar cheese, but I had pepper jack cheese JUST begging to join the party…..nice addition as well!

SO, now we go to the recipe!

Mexican Salad 

Salad: 
1-2 heads of Romaine lettuce (I used one large one)
sliced black olives (I used about 10)
2-3 tomatoes (I used about 10 cherry tomatoes, halved)
1/4 – 1/2  of a red onion, diced
1 can of green chilies, chopped (I used candied jalapenos)
8 oz. grated cheddar cheese (I used pepper jack)
1 avocado (cut up and toss with some lemon juice)
good handful of Doritos, crushed

Dressing: 
1/2 c. mayonnaise
1/2 c. sour cream
1/2 c. salsa verde (the green salsa)
1/4 c. ketchup
1 tsp. chili powder

Layer the salad ingredients in the order listed. Saving the avocados and the crushed Doritos to add in JUST before serving.

Combine the dressing ingredients. Chill till serving time.

When ready to serve ~ toss together the salad, avocado and chips. Pour about 1/2 the dressing over, toss. Adding all of the dressing would be TOO much in my opinion. Though, my husband likes more……so I put the rest on the table to serve over individual serving. PLUS that makes the leftovers not so soggy.

TIP:Leftover dressing is delicious on wraps or on quesadillas.

Enjoy!

Sorry about my crazy ( )….THAT got a bit out of control.

Good Day.

Recipe adapted from a lovely old Church Cookbook from Kalamazoo.

Fresh Tomato Basil Tart

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If you are a tomato lover, then I am sure you are enjoyed the lovely tomatoes this time of year! Here is a lovely dish to make. It goes well with any meal,  as a side dish or even as a lunch (I even made it with pizza…..). The crust was flaky and simply fantastic. I am about as bad at making pie crust as I am at grilling, but this crust was SO easy ~ it gave me no problems.

* Last year I had a FANTASTIC pot of fresh basil, not even knowing what to do with it all. THIS year, however, my plant shot up ~ looked promising, but then, practically by the next day it had withered away. We had a VERY hot dry summer. SO that being said, I have used dried basil. (Hope no one is offended.) It was very good, though if you have fresh, I suggest that!

Fresh Tomato Basil Tart 
2/3 c. wheat flour
1/3 c. flour
1/2 c. cold butter
4-5 TB. ice water (though you made need only 2-3)
4 plum tomatoes (or 5 Romas)
2  c. mozzarella cheese
1/2 c. fresh grated Parmesan cheese
1/2 c. fresh basil (or 1 tsp. or so of dried basil)
1 TB. oil
1/4 tsp. salt
1/8 tsp. pepper
Combine the flours and cut in the butter. Add water, 1 TB. at a time till it forms a ball. Wrap in plastic wrap and chill for 30 minutes. Roll to fit a 9″ springform pan (the kind with the removable sides). Put in the pan and press up the sides about 1″. Try to make the edges look nice and even, fluted it you will. TRY. Bake @ 350* for 13-15 minutes. Meanwhile, slice the tomatoes and drain on paper towels to get rid of excess juice. Put 2 c. of mozzarella cheese on crust,  then your basil , then layer the tomato slices in a nice pattern (save a few slices for the top). Season with salt & pepper, I added another good shake of dried basil.  Sprinkle with Parmesan cheese and add the last few slices of tomato on the top. Bake for 25-30 minutes. Let set 5 minutes. ENJOY!

Recipe adapted from a Taste of Home magazine.

BLT Dip & BLT Red Potatoes

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Here is a recipe that can be called a “2 for one” recipe! That means that you can make the dip one night and use the leftovers the next night in a TOTALLY different way! Your family probably won’t even notice they are eating “leftovers”! Thanks to a friend for sharing the red potato idea, it was a hit to those I served it to and will be a great recipe to make again and again!

It IS BLT Sandwich season around here with all those yummy garden tomatoes, but when you are looking for something a little bit different but with the same flavors, then look no further than right here! Serve this dip  with crackers or spread it on a tortilla with some ham and lettuce, or whatever you like!

* I use Roma tomatoes cause they are less seedy and juice and hold together fantastically in this dip.
* There is no lettuce in this so it really should be called “BOT” Dip ~ Bacon, Onion, Tomato ~ the green onion makes it look like lettuce though……so the BLT title is OK in my  book.
* This is pretty versatile, IF you want more bacon…go for it. If you want more tomato…go for it. If you want more onion…go for it. These are the amounts that I find work best for us.

BLT  Dip  
1/2 lb. bacon
3/4 c. mayonnaise
3/4 c. sour cream
2-3 (depending on the size of them) Roma tomatoes, chopped
2 green onions, chopped
Cook the bacon till nice and crispy, drain and cut up. Combine the mayo and sour cream, add the cooled bacon, chopped tomatoes and chopped green onions. Stir and chill to let the flavors meld.  Serve with crackers.

IF you have leftovers….you can make…..BLT Red Potatoes!!!

BLT Red Potatoes 
red potatoes
cheddar cheese (opt)
BLT Dip
Bake the red potatoes till tender.  Cut a slit in the top and smoosh, so it opens nicely.  (At this point you can serve with the dip….or….) Top with cheddar cheese and broil till cheese it melted and slightly browned. If you made the potatoes early, then top with the cheese and bake @ 350* till heated through and cheese is melted and browned (about 40 minutes or so).  Enjoy!

Recipe from Kate.

Grilled Veggies & “Joel’s Marinated Chicken”

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Well, being the master griller I am (insert sarcasm here)….I cannot even go on with that. Starting over. Being the “nervous nelly” griller that I am, I like to have things easy when  am doing the grilling…saving the difficult stuff for my husband.  He seems to nail it on the head every time and bring in perfectly cooked meat, while I bring in my steaming black hockey pucks. So in the constant effort to become a better griller, I spotted this grill wok thing and thought, “now that might help me”. It was a great Memorial Day weekend buy and has been used A LOT with much success EVEN with me at the grill!

* If you do not have a fancy dancy wok, no problem. I have been making these for years in a foil pan and only weeks in “the wok”,  just poke a few holes in the bottom of your foil pan and away we go.

*Not sure if this is considered a recipe, but here goes. Feel free to use whatever veggies you want to use and let me know what veggies you end up trying….I could use some ideas too! OH and go for whatever spices you like, we like oregano, italian seasoning, garlic herb or a citrus blend ~ again, I would love to hear about your spice choices!

Grilled Veggies    
2-3 small zucchini, sliced
1 green pepper, chunked up
1/2 onion, chunked up
2 Roma tomatoes, chunked
olive oil
seasoned salt
parmesan cheese
Heat grill to low. Put veggies in a bowl and toss with oil, sprinkle with seasoned salt. Pour into foil pan or wok. (Do this over the sink so the oil does not go on your floor, then put bowl or plate under foil pan or wok. Leave this bowl or plate by grill to carry your foil pan or wok back into the house. Just trying to save you some steps….) Put lid down and cook nice and slowly, it will take about 30-45 minutes depending on your grills cookability and your ideal cookedness.  Be sure to stir a few times, adding the tomatoes about midway through the cooking. Top with some Parmesan cheese and away we go. Enjoy.

Here is a deliciously easy recipe for grilled chicken, the marinade is fantastic and leftovers make great wraps or salads. I did not change a THING in the recipe so I am going to send you right to my friend Lisa’s blog called Cooking Up a Sale for the recipe for “Joel’s Marinated Chicken“. She has great tips, probably  more thorough than I would give you! (After comparing our pictures, I am thinking that I should have doubled the marinade, mine looks “paler” than hers. Even so, it still tasted delish!) Enjoy and thanks Lisa for sharing a great recipe that we will  use often!

Baked Creamy Taquitos & Pico de Gallo & Guacamole

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My family really enjoys tacos BUT with young ones it seems that their filling is ALWAYS falling out and making a mess ~ really is no longer a taco but a mexican mess on their plates. So I saw this recipe at Kim’s Recipe Book and knew I needed to try it. YUM. All I have to say. I served it with guacamole and Pico de Gallo (when I said this name at dinner my husband said “what?” and I repeated and he again said “what?” so I said SALSA, fresh salsa! “Oh, OK, yum” he said. So really that is what it is fresh salsa. )

*I DID use green salsa verde that I purchased from a local Mexican store, but THINK that you can get away with regular red salsa. Green salsa verde has some heat to it, so keep that in mind! It is delish…..just don’t go crazy dipping chips in it or your gut will be achin’! Don’t ask how I know…..

*I will be trying different versions of this I am sure! I will let you know of ANY successes!

*I used toothpicks to hold the tortillas in a nice roll…..REMEMBER to take them out!! 😉

* I LOVE corn tortillas so I used a combo of both. Will do again. BUT I spaced and heated them on a plate, not covered and they dried out, (I know better!!) so when I rolled them this happened………..

….your shells WILL crack. Still good and edible BUT a little messy. So PLEASE cover with a bit of plastic wrap and heat a bit.

Here is the filling………

Baked Creamy Chicken Taquitos
 
3 oz. cream cheese, softened
1/4 c. green salsa verde
1 T. fresh lime juice
1/2 t. cumin
1/2 t. chili powder
1/4 t. garlic powder
2 green onions, minced
3 T. chopped fresh cilantro
2 c. shredded cooked chicken
1 c. grated pepper jack or cheddar cheese
12 flour tortillas ( I used 4 flour and about 8 corn)
Cooking spray
Kosher salt

Preheat oven to 425*. Line a baking sheet with foil.
In bowl, mix together cream cheese, seasonings, green onion, and cilantro. Add in the chicken and cheese and combine well. You can make this ahead of time and store in the refrigerator.

Place 3 Tablespoons of the chicken filling on the lower third of the flour tortilla and roll tightly. Place seam-side down on the baking sheet. Spray tops of taquitos lightly with cooking spray and sprinkle with salt. Bake 15-20 minutes until light brown and crisp.

I served with guacamole and Pico de Gallo. Really not a REAL recipe, just add this things in the amounts good for your families tastes!

Pico de Gallo
plum tomatoes (maybe 4-5)
onion (maybe 1/2 of an onion)
jalapeno (probably 1 for this small batch)
cilantro (I go CRAZY with this stuff! LOVE it. But IF you are new to it, start with a good couple TB’s)
lime (juice 1 half of it, save the other half for the quac)
salt (to taste)
garlic powder (a good dash)

I like to cut and drain the tomatoes a bit in a colander. Then add the rest. Chill a bit.

Easy Guacamole
1-2 avocados (depending on how much you want!)
lime (the other half from above)
2 TB’s for so of the Pico from above

Mash the avocados and add the rest. Mix well. Add the pit to prevent browning!! (This tip came from my sis-in-law!!!WORKS! Just remove when ready to serve.)

Enjoy!

Baked Creamy Taquito recipe from kim’srecipebook.