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Tag Archives: tomatoes

Fresh Salsa

Fresh salsa is so unbelievably delicious and simple to prepare.  It is way better than store bought because you can tweek it to your taste!

 

Fresh tomatoes

Red Onion

Fresh cilantro

Green Pepper

1 lime

Jalapeno

 

Chop the tomatoes, onion and green pepper in a small dice.  Chop the fresh cilantro and mix in with the tomatoes, onion, pepper.  Dice the jalapeno in very small pieces (this will help get the heat, but will hopefully not give a mouthful of spicy) and mix in.  Squeeze the lime over the fresh salsa.  If you want even more heat, you could do a dash of hot sauce into the mix.  A bit of salt and pepper gives extra flavor.  If you don’t want any major heat, leave the jalapeno out.  I did a bunch of “mild” without the jalapeno and then another with.

 

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Mini Scrambled Egg Muffins

This was a really great dish to entertain with, it was easy to put together and was easy to put in the oven and forget about while I got other things ready.  You can customize this very easily, and just throw in whatever you like!  These also tastes great the next day after about 20 seconds in the microwave.  I think these would also freeze well.  I will probably be making a batch of these to freeze, soon and will confirm this theory!

This made 20 mini muffins.

8 eggs

1 TBS heavy whipping cream (I just had a little bit of this on hand, you could definitely substitute milk)

2 TBS mayonnaise

1/2 pound of sausage

1/2 can fire roasted tomatoes

1/4 cup cheddar cheese

Brown the sausage in a skillet.

Crack eggs into a large bowl and add the cream or milk.  Scramble gently.  Add in the mayonnaise (it helps give the eggs a nice puff while baking) and mix again.  Add in the sausage, cheese and tomatoes (I used fire roasted tomatoes with green chilies).  Make sure it is combined well, but don’t over mix it.  Line your muffin tin with only the foil cupcake liners.  Spoon in the egg mixture into the each opening, filling about 2/3 full.

Bake at 350 until they have risen a bit and are don’t give any wiggle in the middle when you jiggle the pan, about 20-25 minutes.

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Pesto Chicken

I recently tried to make a kind of deconstructed chicken parm with pesto or a backward chicken parm.  It didn’t go exactly as I had planned, and when I make it in the future I will definitely adapt it.  I like the flavors enough to definitely keep perfecting a good way to blend the flavors for a better outcome.

1 chicken breast per person

1 cup Panko breadcrumbs

1 cup prepared pesto

1/2 flour

salt and pepper to taste

3 plum tomatoes

6 slices mozzarella cheese

note: the 1 cup portions were for 2 servings, adjust accordingly.

Set out 3 bowls; place flour and a pinch of salt and pepper in one, pesto in the second and panko breadcrumbs in the third.  Dredge the chicken breasts in the flour and then coat with pesto.  You really need to get in there with your hands and rub the pesto all over.  Then dip into the bread crumbs.  You also need to really press the breadcrumbs in.

Warm oil in a skillet over medium-high heat.  Place the chicken in the skillet and brown.  Flip the chicken after 5-7 minutes and cook on the other side.  Cover the pan to make sure the chicken cooks through.

Meanwhile, cut the tomatoes in half and scoop out the seeds.  Salt and pepper the tomatoes and place in the oven at 350 for about 5 minutes.  This gets them just soft.  Remove them from the oven and place the slices of cheese.  Place under the broiler for just a couple of minutes to brown and bubble the cheese.

Once the chicken is done, place the tomatoes on top or on the side.  We added more pesto on the top of the chicken to give more flavor.  The pesto flavor did really cook out.  Which is why I’ve concluded that that step isn’t really worth it.  In the future I will probably just season the chicken with salt and pepper and bake it and then top it with the pesto.  I will let you know how that turns out when I try that!  I served this with pasta with pesto sauce.

 

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Caprese Salad (AKA this single girls’ PERFECT summer time dinner!)

My adorable little home town has a great farmers market on Wednesday nights in the warm months.  I love visiting the market, and especially love my favorite vendors there from Goose Creek Gardens (visit there website here to find out what other markets you may be able to catch them at www.goosecreekgardens.com).  They have a great selection of fresh herbs and greens for an incredibly low price.  You can get a really generous sized bag of herbs for only $1.  I know, I know, it’s an incredible deal!  They charge 1/3 of the prize for 1/3 more than what you get at a grocery store.

Tonight I enjoyed a caprese salad with the first cutting of their home grown basil.  It was delish!  It is a perfect and healthy meal when I’m just cooking (or in this case cutting tomatoes and cheese, which I don’t think can actually constitute as cooking!) during the warm months.  All I do is cut the tomatoes in slices, cut some mozzarella cheese in slices and top with basil.  I then drizzle Italian dressing over top.  You could also do nice extra virgin olive oil or balsamic vinegar over the salad.

Voila!  A delicious salad course for entertaining or a whole course if you’re like me and use 2 tomatoes and don’t feel like making anything!  Ok, ok, ok.  I’ll admit it.  I followed the healthy salad with a glass of wine and a piece of tiramisu from a cute little restaurant downstairs while I typed this post 😉

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Chicken Lasagne Florentine

This recipe is adapted from my new “Southern Cooking Living” cookbook that I just got for Christmas!  I have loved browsing through it, and am excited to try more.

2 cups chopped cooked chicken

1 (10 3/4) oz can cream of mushroom soup (I used cream of chicken)

1 (10 oz) package frozen chopped spinach, thawed and well drained

2 cups shredded cheddar cheese

1/4 tsp peppar

1 (8 oz) container sour cream

1 (14.5 oz) can diced tomatoes, drained

6 lasagna noodles, cooked and drained

1 cup grated parmesan cheese

Stir together first 7 ingredients.  Arrange 3 noodles in a lightly greased 11 x 7 inch baking dish; top with half of the chicken mixture.  Repeat layers with remaining noodles and chicken mixture.  Sprinkle with parmesan cheese.  Bake covered at 350 for 45 minutes.  Uncover and bake for about 15 more minutes or until bubbly.  Let lasagna stand about 15 minutes before serving.

I tried a short cut by using the oven ready noodles.  I would really suggest (and will do myself if I make this in the future again) using regular boiled noodles.  The top layer didn’t get soft enough.