Fresh Tomato Pie

 My favorite recipe for garden ripe tomatoes, of course you have to add Bacon <3  --  crumble it in with the mayonnaise mixture. 

 Fresh Tomato Pie

User Rating 4 Star Rating (5 Reviews)

By Linda Larsen

 Ingredients:

• 4 beefsteak tomatoes, sliced
• 1/2 teaspoon salt
• 3 tablespoons grated Parmesan cheese
• 1/2 cup chopped green onion
• 9 inch pie shell
• 3/4 cup mayonnaise
• 2 teaspoons cornstarch
• 1-1/2 cups shredded Cheddar cheese
• 1/2 cup grated Parmesan cheese, divided
• 1/4 cup chopped fresh basil leaves
• Salt and pepper to taste
• (My addition)  4 slices cooked bacon, crumbled. 

Preparation:

Preheat oven to 375 degrees F. Sprinkle tomatoes with salt and let stand 10 minutes; drain well on paper towels. Sprinkle pie crust with 3 tablespoons Parmesan cheese. Layer tomatoes and green onion over cheese. In medium bowl, combine mayonnaise with cornstarch, Cheddar cheese, 1/3 cup Parmesan cheese, basil, Bacon and salt and pepper to taste; mix well.
Gently place dollops of the mayonnaise mixture over the tomatoes and spread to cover as much as possible. Sprinkle with remaining Parmesan cheese.
Bake at 375 degrees F for 30-40 minutes or until pie crust is golden brown and mayonnaise mixture starts to brown.

Recipe Folder 5/22/14

Here's a link to the recipes I have bookmarked in my browser as of 5/22/14:
http://toniscookbook.blogspot.com/p/blog-page.html

I haven't tried all of these, only wish I had the time.

My Husband's Favorite Fish Dinner -  all pretty easy and quick with lots and lots of butter :)

Pan Fried Fish Fillets with Brown Butter 

 

2 fish fillets

4 Tbsp butter

2 Tbsp olive oil

1/2 c flour

salt and pepper

2 Tbsp lemon juice

Fresh Thyme or Oregano

Directions

Season fish on both sides with salt and pepper.  Lightly dredge fish in flour and shake off excess. When pan is hot, add olive oil followed immediately by 1-2 tablespoons butter.  Add Fish  and cook until golden crust forms.  Cooking time depends on type and thickness of fillet.  Thin flounder = just a few minutes each side. 

Turn Fish and continue cooking until browned.  Remove to a warm plate. 

Pour out the cooking fat from the pan, add 2 tablespoons of butter, cook until hazel color. Turn off the heat, add the lemon juice and few leaves of thyme or oregano.  Pour the brown butter sauce over the fish fillets and serve.

Roasted Brussels Sprouts with Hazelnut Brown Butter 

 

 

EatingWell Test Kitchen     (c) Eating Well, Inc.
Ingredients:

1 tablespoon butter		1/4 teaspoon salt
1 pound Brussels sprouts, trimmed and quartered		Freshly ground pepper, to taste
1/4 cup chopped hazelnuts		3 tablespoons water

		Position rack in bottom third of oven; preheat to 450F. Place butter on a large rimmed baking sheet and roast until the butter is melted, browned and fragrant, 4 to 5 minutes. Remove the baking sheet from the oven; toss Brussels sprouts and hazelnuts with the browned butter and sprinkle with salt and pepper. Return to the oven and roast for 7 minutes. Sprinkle with water; toss and continue roasting until the sprouts are tender and lightly browned, 7 to 9 minutes more.  Rice Side Dish - Simply our favorite :

Posted on Linda's Low Carb Recipes  http://www.genaw.com/lowcarb/
This was great, served it with refried beans, rice and tortillas.  The kids both liked it - they made their own burritos.
I cut chicken breasts into chunks, then put the chicken and the taco seasoning in a ziploc bag.  Coated the chicken and sauteed it in a skillet. Followed the rest of the recipe as follows:


MEXICAN CHICKEN
1 pound boneless chicken breasts
1 teaspoon Seasoning for Tacos
Salt, to taste
1/2 cup enchilada sauce
4 ounces cheddar cheese, shredded
3 green onions, chopped
Sprinkle the chicken on both sides with taco seasoning; grill or sauté. Cut the chicken into cubes and place in a greased 8x8" baking dish; season with salt to taste. Add the enchilada sauce and toss to coat the chicken. Sprinkle the cheese over the chicken and bake at 350º for 10-20 minutes, until hot and bubbly. Scatter the green onions over the top.
Makes 4 servings

 



Pepperoni Pizza Puffs adapted from Everyday with Rachael Ray and Cassie Craves

Printer Friendly Version

• 3/4 cup flour
• 3/4 teaspoon baking powder
• 1 tablespoon Italian seasoning
• pinch of salt (my addition, optional)
• pinch of red pepper flakes (my addition, optional)
• 3/4 cup whole milk
• 1 egg, lightly beaten
• 1 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1 cup cubed pepperoni
• 1/2 cup store-bought pizza sauce

1. Preheat the oven to 375 degrees. Grease a 24-cup mini-muffin pan. In a large bowl, whisk together the flour, baking powder, Italian seasoning, salt and red pepper flakes (if using) ; whisk in the milk and egg. Stir in the mozzarella, Parmesan and pepperoni; let stand for 10 minutes.
2. Stir the batter and divide among the mini-muffin cups. Bake until puffed and golden, 20 to 25 minutes.
3. Meanwhile, microwave the pizza sauce until warmed through. Serve the puffs with the pizza sauce for dipping.

Original recipe by  cindy wright at 6:28 PM

SMOTHERED CHICKEN

FOR THE CREAMED SPINACH:

1 large bag of spinach leaves

4 ounces cream cheese

1/4 C shredded parmesan cheese

2 cloves garlic, minced

3 T red onion, minced

2 T olive oil

Salt and pepper to taste

FOR THE SAUTEED MUSHROOMS:

8 ounce package of mushrooms, sliced

1/2 stick butter

2 T olive oil

1/2 C white wine

2 cloves garlic, minced

Salt and pepper to taste

FOR THE CHICKEN:

4-5 boneless chicken breasts

8-10 slices Mozzarella cheese, cut into 1/8 inch slices

1 T garlic powder

1 T seasoned salt, like Lawry's

1 teaspoon pepper

Preheat the oven to 350 degrees.  Sprinkle the garlic powder, seasoned salt, and pepper on both sides of the chicken.  Bake for 16 minutes.

Meanwhile, make the creamed spinach.  Over medium-high heat, melt 2 T olive oil in a skillet.  Add in the onions and saute 2-3 minutes.  Add in the spinach and garlic.  It will shrink ridiculously.  When it's cooked through, stir in the cream cheese and parmesan cheese.  Continue cooking and stirring until the cream cheese is melted.  Remove from heat.

For the mushrooms, melt butter and 2 T olive oil in a skillet.  Put the mushrooms in and cook until browned all over.  Don't season with salt until they are browned or they will never brown.  Deglaze the pan with the wine.  Add in the garlic and season with salt and pepper.  Cook until most of the wine is cooked out.

Flip the chicken pieces over.  Divide the spinach and mushrooms over the top of each breast.  Lay two slices of cheese over each piece of chicken.  Cook another 12-14 minutes or until cheese is browned and chicken is done.
 

Posted by cindy wright at 6:28 PM

 SMASHED FRIED RANCH POTATOES

3 lbs red potatoes, washed
1 packet Hidden Valley Ranch dip mix
Olive oil
2 T garlic powder

Boil potatoes until tender.  Drain and let cool completely.  When they are cool, preheat a skillet over medium high heat.  Pour about 1/4 inch of olive oil into skillet.  Gently smash the potatoes with the palm of your hand to slightly flatten but not breaking them apart.  Place in a single layer of the skillet.  Fry until golden brown on one side.  Flip over, sprinkle with the ranch dip mix and garlic powder.  Cook the other side until golden brown.  Drain on a paper towel and sprinkle the other side with the remaining ranch and garlic powder.

 EASY ROASTED ASPARAGUS

1 lb asparagus, ends trimmed
Juice of half a lemon
Olive oil
1/2 T garlic powder
Salt and pepper
1/4 C shredded parmesan

Preheat oven to 350.  Lay asparagus in a single layer on a sheet pan.  Drizzle with olive oil, lemon juice, and season with garlic powder and salt and pepper.  Mix around with your hands and put back in a single layer.
Bake 20 minutes.

When they are tender, sprinkle parmesan cheese over them and cover with foil.  Let sit five minutes to melt the cheese.

Superbowl Recipes

Beef Enchilada Dip Recipe

 

 

Print

Prep time

3 mins

Cook time

10 mins

Total time

13 mins

 

Beef Enchilada Dip makes a perfect warm, meaty, cheesy and delicious dip. If you love enchiladas, then this dip is definitely for you! Get this simple beef enchilada dip for your next event.

Author: Robyn Stone | Add a Pinch

Serves: 8

Ingredients

• 1½ – 2 pounds ground beef
• ½ medium onion, diced
• 2 cloves garlic, minced
• 2 cups enchilada sauce
• 2 cups grated Monterrey Jack or cheddar cheese
• Sour Cream (optional)
• Tortilla Chips (optional)

Instructions

1. Brown ground beef in a large skillet. Drain. Add in onion and garlic and cook until tender, about 3 minutes. Stir in enchilada sauce and top with grated cheese. Cover and allow cheese to melt, about 3 more minutes.
2. Top with sour cream and serve with tortilla chips.

Read more: Beef Enchilada Dip Recipe - Cooking | Add a Pinch | Robyn Stone http://addapinch.com/cooking/2013/10/09/beef-enchilada-dip-recipe/#ixzz2p9zqgCXT
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