Thanks to the Jersey soil, I have a load of plum tomatoes. This is a truly easy recipe as long as you have plenty of time. Low and slow is the only way to get super sweet, delicious tomatoes that can be eaten by themselves or with cheese on a crusty bread. Yum! To be honest I do not even like tomatoes, but I love these!
15-20 Plum or Cherry Tomatoes, sliced in half
Fresh or Dried Thyme
Fresh or Dried Basil
Place a cooling rack on a baking sheet. Place the tomatoes on the rack, skin side down. Sprinkle with salt and pepper fairly generously. If using the dried herbs, sprinkle about a tablespoon over the tomatoes. If using fresh herbs, pull the leaves off of a couple of sprigs of thyme and break up a generous handful of basil.
Cook the tomatoes at 250 degrees for approximately 4 hours. The tomatoes should appear shriveled, but still slightly juicy in the center. If using larger tomatoes, more time will be needed. Do not rush the process, they are worth the wait!
Tuesday, August 16, 2011
Sunday, May 22, 2011
Asparagus with Tomatoes
This dish looks fancier than it is! It is simple with only a few ingredients, but tastes delicious!
1 1/2-2lbs Asparagus
2 Tbsps Olive Oil
1 Pint Grape Tomatoes, cut in half
1 1/2 Tbsps Balsamic Vinegar
3 oz Feta Cheese
Put 1 tbsp of olive oil in the bottom of a 2 qt baking dish. Place the asparagus in the dish and salt and pepper. Bake at 400 degrees for about 20 minutes, depending on how thick the stalks are.
While the asparagus is baking, heat the remaining tbsp of olive oil over medium heat in a pan. Add the tomatoes and cook for about 5-7 minutes, stirring occasionally. Add the balsamic vinegar to the pan. Cook for about 3-5 minutes, the balsamic should begin to thicken slightly.
Pour the tomatoes and balsamic over the asparagus. Season with some additional salt and pepper and top with the feta. Serve immediately.
1 1/2-2lbs Asparagus
2 Tbsps Olive Oil
1 Pint Grape Tomatoes, cut in half
1 1/2 Tbsps Balsamic Vinegar
3 oz Feta Cheese
Put 1 tbsp of olive oil in the bottom of a 2 qt baking dish. Place the asparagus in the dish and salt and pepper. Bake at 400 degrees for about 20 minutes, depending on how thick the stalks are.
While the asparagus is baking, heat the remaining tbsp of olive oil over medium heat in a pan. Add the tomatoes and cook for about 5-7 minutes, stirring occasionally. Add the balsamic vinegar to the pan. Cook for about 3-5 minutes, the balsamic should begin to thicken slightly.
Pour the tomatoes and balsamic over the asparagus. Season with some additional salt and pepper and top with the feta. Serve immediately.
Tuesday, May 17, 2011
Delicious Peanut Butter Icing
This particular icing I used as a filling to make PB sandwich cookies. If you like PB, it is absolutely delicious!
3/4 Cup Natural Creamy Peanut Butter
3/4 Cup Marshmallow Creme
3 Tbsps Half and Half or Milk
1/2 Tsp Cinnamon
1/4 Cup Powdered Sugar
In a mixing bowl, mix together the peanut butter and the marshmallow. Once they are blended together fairly well, add remaining ingredients until well blended. You will have to scrape the sides to make sure the sticky marshmallow is all blended in.
3/4 Cup Natural Creamy Peanut Butter
3/4 Cup Marshmallow Creme
3 Tbsps Half and Half or Milk
1/2 Tsp Cinnamon
1/4 Cup Powdered Sugar
In a mixing bowl, mix together the peanut butter and the marshmallow. Once they are blended together fairly well, add remaining ingredients until well blended. You will have to scrape the sides to make sure the sticky marshmallow is all blended in.
Thursday, May 5, 2011
Fettuccine Alfredo with Pancetta
No heavy cream in this fettuccine alfredo recipe! This helps alleviate a small amount of guilt when enjoying this otherwise sinful dish! The pancetta makes it extra tasty.
1 Package of Fettuccine (I love the Ronzoni Garden Select)
4oz Pancetta, diced
2 Cloves of Garlic, minced
2 Cups Skim Milk
1 Tbsp Cornstarch
1/2 Cup Grated Parmesan Cheese
1 Cup Frozen Peas, thawed
Parsley
Bring a salted pot of water to boil and cook fettuccine.
While fettuccine is cooking, saute the pancetta in a 2 quart saucepan for about 7 minutes until just starting to brown. Once browned, using a slotted spoon remove the pancetta and set aside. Add the garlic to the drippings and cook for 1 minute.
Whisk the cornstarch into the 2 cups of milk. Slowly add the milk to the garlic and drippings, stirring. Stirring occasionally, let the sauce thicken over medium heat. Once it starts to thicken, add the cheese.
Once the pasta is cooked and drained, return pasta to the pot and add the peas. Pour the thickened sauce over the pasta and peas and mix. Add the pancetta and some fresh parsley. Serve immediately.
1 Package of Fettuccine (I love the Ronzoni Garden Select)
4oz Pancetta, diced
2 Cloves of Garlic, minced
2 Cups Skim Milk
1 Tbsp Cornstarch
1/2 Cup Grated Parmesan Cheese
1 Cup Frozen Peas, thawed
Parsley
Bring a salted pot of water to boil and cook fettuccine.
While fettuccine is cooking, saute the pancetta in a 2 quart saucepan for about 7 minutes until just starting to brown. Once browned, using a slotted spoon remove the pancetta and set aside. Add the garlic to the drippings and cook for 1 minute.
Whisk the cornstarch into the 2 cups of milk. Slowly add the milk to the garlic and drippings, stirring. Stirring occasionally, let the sauce thicken over medium heat. Once it starts to thicken, add the cheese.
Once the pasta is cooked and drained, return pasta to the pot and add the peas. Pour the thickened sauce over the pasta and peas and mix. Add the pancetta and some fresh parsley. Serve immediately.
Thursday, April 21, 2011
Pasta Salad
Pasta salad is such an easy summer side or meal. Plus it tastes better when you make it the day before!
1 lb Ronzoni Garden Delight Pasta, such as Rotini
2-3 Cups of a Variety of Chopped Vegetables (I always use carrots, grape tomatoes, red pepper, snap peas, and cucumbers. Any combination works!)
1 Tbsp McCormick Salad Supreme Seasoning
1/4 Cup Parmesan Cheese
1 8oz Bottle of Italian or Cesar Salad Dressing (I always use light dressing)
Bring a salted pot of water to boil and cook the pasta. Drain pasta.
Throw all the vegetables into a gallon sized plastic bag. Add the pasta and mix around some. Then add the salad supreme, cheese and dressing. Seal the bag and mix well.
Refrigerate overnight in the bag to let the flavors really blend.
1 lb Ronzoni Garden Delight Pasta, such as Rotini
2-3 Cups of a Variety of Chopped Vegetables (I always use carrots, grape tomatoes, red pepper, snap peas, and cucumbers. Any combination works!)
1 Tbsp McCormick Salad Supreme Seasoning
1/4 Cup Parmesan Cheese
1 8oz Bottle of Italian or Cesar Salad Dressing (I always use light dressing)
Bring a salted pot of water to boil and cook the pasta. Drain pasta.
Throw all the vegetables into a gallon sized plastic bag. Add the pasta and mix around some. Then add the salad supreme, cheese and dressing. Seal the bag and mix well.
Refrigerate overnight in the bag to let the flavors really blend.
Monday, April 18, 2011
BBQ Brisket
Brisket is one of the best meals to prepare for a crowd. This recipe is especially easy since it cooks in the slow cooker. Also, if you need to make it ahead of time it works too! I made this the day before, cooled it for an hour, stored it in the fridge overnight and reheated it in the slow cooker the next day. Be sure to skim the fat off the top before placing it back in the slow cooker. I reheated mine for about 2-3 hours in the slow cooker on low. The brisket was delicious!
2 8oz Cans of No Salt Added Tomato Sauce
1/2 Cup Molasses
1/4 Cup Cider Vinegar
1/3 Cup Brown Sugar
2 Tsp Chili Powder
1/2 Tsp Chipotle Powder
2 Onions, sliced
4-5 lbs Beef Brisket
In the slow cooker, whisk together the tomato sauce, molasses, vinegar, brown sugar, chili powder and chipotle powder. Make sure sugar and molasses are blended in. Add the onions. Sit the brisket on top of the onions. Add a generous amount of salt and pepper to the top of the meat.
Cook on low for 8-10 hours. I usually flip the meat at least once about halfway through. Using forks, shred the meat just before serving. Delicious as a sandwich or on its own!
2 8oz Cans of No Salt Added Tomato Sauce
1/2 Cup Molasses
1/4 Cup Cider Vinegar
1/3 Cup Brown Sugar
2 Tsp Chili Powder
1/2 Tsp Chipotle Powder
2 Onions, sliced
4-5 lbs Beef Brisket
In the slow cooker, whisk together the tomato sauce, molasses, vinegar, brown sugar, chili powder and chipotle powder. Make sure sugar and molasses are blended in. Add the onions. Sit the brisket on top of the onions. Add a generous amount of salt and pepper to the top of the meat.
Cook on low for 8-10 hours. I usually flip the meat at least once about halfway through. Using forks, shred the meat just before serving. Delicious as a sandwich or on its own!
Asparagus & Mushrooms
One kid loves mushrooms and one kid loves asparagus: this seems like a match made in heaven! It has a very nice flavor, especially if you like bacon.
3-4 Slices of Bacon
1/2 Tbsp Butter
8oz Sliced Baby Bella Mushrooms
1-2 lbs Asparagus, cut in quarters or thirds
1 Tbsp Soy Sauce
1 Tbsp Balsamic Vinegar
In a good sized skillet, cook the bacon over medium heat until nice and crispy. Remove bacon but reserve the grease in the pan. Set the bacon aside.
Add the butter and mushrooms to the bacon grease. Saute for about 2 minutes and then add the asparagus. If the asparagus is thin, lower the heat a little to even out cooking time with the mushrooms. If the asparagus is thicker then keep the heat on medium. Cook for about 5 minutes and then add the soy sauce and balsamic vinegar. Mix around and let asparagus cook until tender/done.
Just before serving, crumble the bacon over top of the asparagus.
3-4 Slices of Bacon
1/2 Tbsp Butter
8oz Sliced Baby Bella Mushrooms
1-2 lbs Asparagus, cut in quarters or thirds
1 Tbsp Soy Sauce
1 Tbsp Balsamic Vinegar
In a good sized skillet, cook the bacon over medium heat until nice and crispy. Remove bacon but reserve the grease in the pan. Set the bacon aside.
Add the butter and mushrooms to the bacon grease. Saute for about 2 minutes and then add the asparagus. If the asparagus is thin, lower the heat a little to even out cooking time with the mushrooms. If the asparagus is thicker then keep the heat on medium. Cook for about 5 minutes and then add the soy sauce and balsamic vinegar. Mix around and let asparagus cook until tender/done.
Just before serving, crumble the bacon over top of the asparagus.
Subscribe to:
Posts (Atom)