Showing posts with label tomato. Show all posts
Showing posts with label tomato. Show all posts

Monday, August 3, 2015

Moroccan Zaalouk

Recently, I was having some computer issues which hopefully have been resolved. I have been making a lot of dishes which I've already blogged like: berry cobbler, creamed spinach, and snickerdoodle cookies. I have been trying some new recipes too. Yes, I have a few more Moroccan recipes. As my oldest daughter said to me, "You really do like Moroccan food, huh." Don't worry this week will be the last of the Moroccan foods for awhile. I'm moving onto making some Japanese food in a couple of weeks. Back to my Moroccan food expedition, I made some zaalouk which is a tomato and eggplant dip. I really liked this recipe. My children liked it. My husband hesitantly tried it and he even liked it. He will tell you that you can't even taste the eggplant. If you are going onto your own Moroccan food expedition, you should make this recipe. I will say this is my second favorite Moroccan recipe. My favorite recipe I will be posting later.
Zaalouk (Eggplant and Tomato dip)
1 large eggplant
4 large ripe tomato (chopped and seeded)
3 clove of garlic, minced
1/3 cup fresh parsley, chopped
1 Tbsp smoked paprika
2 tsp cumin
2 tsp salt
pinch of cayenne pepper
1/4 cup olive oil
1/3 cup water
1 small wedge of lemon

  1. Preheat oven to 450 degrees F. 
  2. Line a baking sheet with parchment paper.
  3. Cut the eggplant in half. Place the eggplant onto the parchment paper.
  4. Roast the eggplant for 30 minutes.
  5. Remove the eggplant from the skin.
  6. Add the eggplant to the chopped tomatoes and mash.
  7. In a medium pan, heat the eggplant, tomato, olive oil, garlic, paprika, cumin, salt, and cayenne.
  8. Heat the mixture for 10 minutes while stirring and mashing the mixture. 
  9. Squeeze the eggplant with a slice of the lemon.
  10. Continue to stir and mash for another 5 minutes. 
  11. Remove from the heat and serve either hot or cold.
  12. Serve with some Moroccan bread. 
Recipe adapted from

Two years ago.......................I made Italian Omelet.
Three years ago.....................I made English pancakes
Did you already know.................
-Eggplant is actually a fruit.
-Eggplants are related to tomatoes.
-Another name for eggplant is aubergine.

Friday, May 1, 2015

Kentucky Hot Brown

In honor of Kentucky Derby, I made Kentucky Hot Brown. I really wasn't sure how the kids would like this dish. It did have bacon which is always a plus. Kentucky Hot Brown normally is made with roasted turkey breast but to save time I used deli turkey meat. After assembling the open face sandwich, a rich Mornay sauce tops the sandwich. It was so good. My kids loved it. Since my husband wasn't home, I made him up a plate. Reluctantly, he tried it. The kids kept telling him how good it tasted. He agreed with the kids. If you are having a Kentucky Derby party, then serve this dish. I'm betting it will be popular.
Kentucky Hot Brown
4 slices thick bread, like Texas toast
14 oz. deli turkey breast   
8 bacon slices, cooked
2 Roma tomatoes, sliced in quarter
1 1/2 Tbsp unsalted butter
1 1/2 Tbsp all purpose flour
1 1/2 cups heavy cream
1/4 cup Pecorino Romano cheese, plus topping
salt and pepper, to taste
Parsley for topping

  1. Heat the oven on broil. 
  2. Cut the crust from the bread.
  3. Toast the bread lightly. 
  4. Set onto a baking sheet lined with parchment paper.
  5. Place the toast onto the baking sheet. 
  6. Top the toast with layers of the turkey. 
  7. Place two slices of bacon over each turkey slices.
  8. Place the quartered tomatoes on the side. Set aside.
  9. In a medium saucepan, melt the butter over medium heat.
  10. Whisk in the flour to form a thick roux. 
  11. Cook the roux for 1 minute.
  12. Whisk in the heavy cream. 
  13. Bring the mixture to a boil and allow to simmer for 3 minutes. 
  14. Remove from heat and whisk in the Pecorino-Romano cheese.
  15. Season with salt and pepper. 
  16. Pour the Mornay sauce over the open face sandwiches. 
  17. Top with some shredded Pecorino-Romano cheese.
  18. Place the sandwiches in the broiler until the cheese is bubbly and golden brown.
  19. Sprinkle with Parsley and serve immediately. 
Recipe adapted from Brown Hotel

One year ago......................I made Mexican Rice.
Two years ago....................I made Guacamole.
Three years ago..................I made Coconut Cream Cheese Pinwheel Cookies.
Did you already know..................
-In 1926, the Brown Hotel in Kentucky had over a thousand guest attending their dinner dance.
-Around midnight, the band would take a break and the guest would retire to the kitchen for a meal. 
-Chief Fred Schmidt created the hot brown for the hungry dancers.

Wednesday, March 11, 2015

Irish Breakfast

Have you ever been to Ireland? Someday I'll visit but not today. Instead, I figured I would try making a breakfast like one in Ireland. I will admit I didn't look hard for black pudding (blood sausage) or white pudding (sausage with oatmeal). My son selected apple chicken sausage. Yes, we know this isn't an authentic Irish meal just similar. The kids thought this was pretty cool. My husband thought it was good. I can see the similarity between the Irish breakfast and the American breakfast.
 Irish Breakfast
1 tsp vegetable oil
1 package of bacon
1 package of sausage
1 package of black pudding and white pudding
1 can of beans
4 tomatoes
4 boiled potatoes
4 eggs

  1. Heat the oil in the skillet over medium heat.
  2. Cook the bacon until done but not crisp.
  3. Remove the bacon and place onto a plate lined with paper towels.
  4. Place the bacon in the oven in the warming section to keep warm.
  5. Cook the sausage until golden brown. Add the sausage to the bacon.
  6. In a saucepan, heat the beans on low heat.
  7. Add the tomatoes to the pan and brown until golden. Place with the bacon.
  8. Slice the potatoes into the pan and brown until golden.
  9. Remove the potatoes and place on the plate to serve.
  10. Fry the egg and cook to desired doneness.
  11. Serve immediately.
Recipe adapted from Food Ireland.

One year ago.......................I made Creamed Spinach Soup.
Two years ago.....................I made Lasagna French Bread Pizza.
Three years ago...................I made White on White Buttermilk Cupcakes.
Did you already know.....................
-Natural redheads make up 9% of the Irish population.
-In Ireland, the longest river is Shannon.
-In Gaelic, surnames with Mac or O' mean the son or grandson of.

Wednesday, January 14, 2015

Tomato Basil Soup

My husband hasn't been feeling good. So when he is sick, my husband requests soup for supper. He wanted some tomato soup. The best thing about soup is normally there are some servings of vegetables in it. Plus it tends to be a lower calorie meal. This soup is really good. I actually think the leftovers tasted better the next day. Since this recipe made a lot of soup, I even placed some in the freezer. My husband said they heated up really well. I did forget to add the cream and I liked it just the way it was made.
Tomato Basil Soup
2 tsp vegetable oil
4 large carrots, diced
1 large onion, chopped
1 Tbsp dried basil
3 (28 oz.) cans of Roma tomatoes
4 cups chicken broth
salt and pepper, to taste
light cream, if desired

  1. In a large pot, heat the oil over medium heat.
  2. Add the carrots and onion. Stir occasionally and cook for 10 minutes.
  3. Stir in the basil and cook for 5 minutes.
  4. Add the tomatoes and chicken broth. 
  5. Bring to a boil and simmer for 45 minutes.
  6. Mash or puree the tomatoes. 
  7. Season with salt and pepper to taste.
  8. Add cream if desired.
Recipe adapted from The Sister's Cafe.

Two years ago...................Banana Bread Cookies.
Did you already know...............
-China is the largest producer of tomatoes. 
-In Spain, the La Tomatina Festival is held the last Wednesday of August.
-At the La Tomatina Festival, participates throw over 150,000 tomatoes at each other.

Friday, January 9, 2015

Stuffed Pepper Soup

Sometimes my husband does something that will surprise me. We have been married forever-alright 12 years. I think I know him pretty well but when he asked me to make him stuffed pepper soup, I was surprised. I didn't know this man in front of me. Make what? Something with green peppers? I thought he didn't like green peppers. He must not been feeling good. Maybe he was cloned by aliens and the imposter thought he could pull one over on me? I love green peppers so I had to make this soup. I loved it. My husband had tried it when he was at the poker room. Since the poker room has such a limited selection, he tried it. He was even surprised he liked it. Being such a good husband, he even told me that my soup was even better than the soup he had tried.
Stuffed Pepper Soup
2 cups rice
1 tsp olive oil
1 lb. ground beef
2 green bell peppers, chopped
1 large onion, chopped
1 jar (14 oz.) tomato and basil pasta sauce
1 can (14.5 oz.) Italian diced tomatoes sauce
4 cups chicken broth

  1. Cook the rice according to the package directions. Set aside.
  2. In a large pot, heat the oil over medium heat.
  3. Brown the hamburger with the chopped onions and green peppers. 
  4. Cook until the hamburger is cooked through. 
  5. Add the pasta sauce, tomato sauce, and the chicken broth. Heat through.
  6. Before serving, Scoop half a cup of rice into a bowl.
  7. Ladle the soup over the rice and stir. 
  8. Serve immediately.
Recipe adapted from Taste of Home

One year ago.............................Sausage Wonton Appetizers.
Three years ago........................Burgundy Mushrooms.
Did you already know..............
-In 1840, Queen Victoria created the tradition of wearing a white bridal gown according to Women's Day. (I wore baby blue since blue is my husband's favorite color.)
-To give a betrothed a ring has been around since Roman times.
-Since 1477, Archduke Maximilian of Austria was the first recorded history to give a fiancee a diamond ring.

Wednesday, September 10, 2014

Basil and Tomato Chicken with pasta

I am holding onto summer as long as I can. Yes, I know the kids are back to school. Yes, I have spotted some red leaves outside. Yes, all the signs are here that summer is leaving. So, I had to make a dish with basil and tomatoes. I really liked it. The meal didn't seem heavy and it was full of flavor. I think summer should not be in a rush to leave.
Basil and Tomato Chicken with Pasta
1/2 box of a 1 lb. box of pasta
1 Tbsp olive oil
3 boneless chicken breast
salt and pepper
2 large tomatoes, chopped
1/2 cup basil 
2 cloves of garlic
1/4 cup chicken broth
2 Tbsp butter
2 Tbsp heavy cream
Garnish: Parmigiano cheese and basil

  1. Cook the pasta according to directions.
  2. In a large skillet, heat the olive oil over medium heat. 
  3. Season the chicken with salt and pepper
  4. Add the chicken to the skillet and cook for 4 minutes.
  5. Turn the chicken over in the skillet.
  6. Add the tomatoes, basil, and garlic.
  7. Allow to cook for 4 minutes.
  8. Add the chicken broth and butter.
  9. Place the cover on the chicken and allow to simmer until the chicken is thoroughly cooked.
  10. Add the heavy cream and stir.
  11. Remove the chicken from the skillet and place on a plate.
  12. Add the pasta to the skillet and mix.
  13. Serve the pasta with the sauce and top with the chicken. 
Recipe adapted from Menu Musings

One year ago..........................I made Peaches and Cream Cake.
Two years ago........................I made Mussels.
Three years ago......................I made Streusel Cake.
Did you already know................
-Basil is in the mint family.
-Basil is native to Asia but may have originated from India.
-Another name for basil is Saint Joseph's wort.

Friday, October 11, 2013

Roasted Tomato and Pepper Soup

Have you ever roasted peppers? I use to buy them in the jar but it makes more financial sense to roast them at home. Now, I figured if I was going to take the time to roast the pepper then why wouldn't I do the same for the tomatoes. Also, I hate to make more dishes then are necessary and I don't have an immersion blender so I left the vegetables chunky in the soup. I think it made it more scary since there were weird looking things floating in it which you can see if you serve this soup in a transparent glass. The kids did think the soup was scary looking by the color but they really liked it.
Scary Soup aka Roasted Tomato and Pepper Soup
3 red bell peppers
16 plum tomatoes
1 Tbsp olive oil
1 onion, chopped
3 cloves of garlic, minced
3 cups chicken broth 
1 Tbsp smoked paprika
2 tsp fresh lemon juice
salt and pepper for taste

  1. Preheat the broiler on high.
  2. Line a baking sheet with parchment paper.
  3. Place the peppers and tomatoes onto the baking sheet.
  4. Broil the peppers and tomatoes about 5 inches from the heat for about 8 minutes.
  5. Remove the peppers and tomatoes from the oven and allow to cool for 15 minutes.
  6. Once cooled, remove the skins from the peppers and tomatoes. Set aside.
  7. In a large pot, heat the olive oil over medium heat for 1 minute.
  8. Add the onion and stir often for 5 minutes.
  9. Add the garlic and stir for 1 minute.
  10. Add the roasted peppers and tomatoes into the pot with the chicken broth. Cook for 10 minutes.
  11. Using a potato masher, smash the peppers and tomatoes into chunks. 
  12. Stir in the paprika and lemon into the soup. Cook for 5 minutes.
  13. Season with salt and pepper to taste before serving. 
Recipe adapted from 2005 Sunset Magazine.

One year ago..........................I made Roasted Vegetable Panini.
Two years ago........................I made Black Forest Cherry Torte.
Did you already know............
-Tomatoes originate from South and Central America.
-Botanically, tomatoes are classified as fruit.
-In the late 1800s, the U.S. classified it as a vegetable so it would be taxed under the custom regulations.

Monday, September 30, 2013

Tomato Salad

Summer, summer where did you go? It just seemed like yesterday that we had snow! Summer, summer please don't leave. Why can't you wait until Christmas Eve?

Since I want to hold onto summer just a little longer, I decided to make a tomato salad. If you like tomatoes, you will like this dish.
Tomato Salad with Buttermilk Dressing
3 cups cherry tomatoes, halved
1/4 cup buttermilk
1/4 cup sour cream
2 tsp oregano
1 shallot, minced
Salt and pepper to taste

  1. In a medium bowl, add the cherry tomatoes,
  2. In a small bowl, whisk together the buttermilk, sour cream, oregano, and shallot.
  3. Pour the buttermilk dressing over the tomatoes. 
  4. Salt and pepper.
  5. Gently toss to coat the tomatoes.
  6. Serve immediately.
Recipe adapted from Pat and Gina Neely.

One year ago..........................I made German Pancakes.
Two years ago.......................I made Apple Strudel.
Did you already know............
-This year the first day of fall was on Sept. 22nd.
-The first day of fall is decided by the Autumnal Equinox.
-The Equinox happens twice a year when day and night are roughly equal in time.

Friday, December 7, 2012

Tomato Soup

The recent request from my son was tomato soup. He loves it. My youngest daughter prefers chicken noodle soup. So, I decided to try this soup since it contained tomatoes with additional vegetables. Since I was in a hurry that night to attend my daughter's concert, I skipped a couple of steps like puree it in the blender to get a smooth texture. I also forgot to add the heavy cream to make it creamy. I liked it just the way it came out. My son was happy. My anti-vegetable husband liked it. My youngest daughter still prefers her chicken noodle soup. Don't feel too bad for her since she has been eating clementines none stop it seems. All my children can't get enough of them. When they hug me, all I smell is clementines. I guess it is better than to smell like tomato soup or worst things. Since we have been eating a lot of cookies lately, I am trying to up the vegetables consumption and this soup is a great start.
Tomato Soup
4 Tbsp unsalted butter
3 slices of bacon, finely chopped
1 yellow onion, chopped
1 carrot, chopped
1 celery stalk, chopped
4 cloves garlic, finely chopped
5 Tbsp all purpose flour
4 cups low sodium chicken broth
1 (28 oz.) can roasted tomatoes, crushed
1 Tbsp dried parsley
1 Tbsp thyme
1 bay leaf
salt and pepper to taste

  1. In a large pot, heat the butter over medium high heat.
  2. Add the bacon and cook for 1 minute or until crispy.
  3. Remove bacon and transfer to a paper towel lined plate. Set aside.
  4. Lower the heat to medium. Add the onion, carrot, celery, and garlic.
  5. Cook the vegetables covered for about 8 minutes, stirring occasionally.
  6. Sprinkle the flour over the vegetables and stir for 3 minutes.
  7. Add the broth and the tomatoes to the pan.
  8. Bring to a boil while whisking for a minute or two.
  9. Add the parsley, thyme, and bay leaf. 
  10. Simmer for 20 minutes.
  11. Remove from heat and allow to cool for several minutes before serving.
  12. Make sure to remove the bay leaf before ladling into bowls and top with the bacon pieces. 
Recipe adapted from Food Network.
*To save time during the week, chop all the vegetables the night before and store in a storage bag until needed the next day.*

One year ago............................I made Russian Tea Cakes.
Did you already know...............
-Tomatoes originated from South America.
-Early settlers and explorers believed tomatoes were poisonous.
-Tomatoes are in the Nightshade family and some Nightshade species are poisonous. 

Friday, November 9, 2012

Lasagna Soup

I love reading blogs. I bookmark many recipes but it usually takes me awhile to make the recipe especially if it isn't a quick recipe. Plus, I try to take a consensus for the recipe. For an example, I have been trying to make pork chops for a week now. My husband keeps suggesting something else or he will cook. So, I purchased the pork chops so guess what we will be having tomorrow. My husband is normally fine with soup unless it is vegetable then he would rather have chips and dip. So when I saw this recipe, I knew I would be making it real soon. I just said we were having soup.
I will tell you that I blog recipes my family likes. There was no liking this recipe. We loved it. My husband is not a big fan of pasta but he told me that I could cook this meal four times a week-yes four times. My children loved it. My oldest daughter just kept saying.......mmmmmmmm. It is easy. It is cheesy. It is delicious. You really need to try this recipe. It is so much easier than lasagna. You need to try this soup. I guess I sound like Sam I am in Green Eggs and Ham. "Try them! Try them! And you may. Try them and you may, I say." (pg 53) You may want to try it four times a week.
Lasagna Soup
1 lb. ground sweet Italian sausage
1 onion, chopped
1 green bell pepper, chopped
3 cloves garlic, minced
1/2 tsp salt
1 tsp thyme
1 Tbsp brown sugar
4 cups chicken broth
1 (14.5 oz) can diced stewed tomatoes
1 (14.5 oz) can diced Italian stewed tomatoes
2 (8 oz.) cans tomato sauce
7 lasagna noodles, broken into large pieces (about 3" pieces or smaller)
1 cup Parmesan cheese, grated
1 1/2 cup mozzarella cheese, grated

  1. In a large pot, heat the ground sausage over medium heat.
  2. Add the onion, pepper, garlic, and salt. Cook until the sausage is browned.
  3. To the pot, add the thyme, brown sugar, the cans of stewed tomatoes, tomato sauce, and chicken broth. Bring the soup to a boil.
  4. Once the soup begins to boil, reduce the heat and allow the soup to simmer for 20 minutes.
  5. Add the noodles to the soup and stir. Allow the soup to simmer for 10 minutes or until the noodles are a dente or the desired consistency.
  6. Stir in the Parmesan cheese and stir. Allow the cheese melt for a minute before lading into bowls.
  7. Top the soup with mozzarella cheese and serve.
Recipe adapted from Jamie Cooks It Up!.

One year ago...................I made Roasted Chicken.
Did you already know.....
-Dr. Seuss was a pseudonym for Theodor Seuss Geisel. 
-Seuss was his mother's maiden name. 
-Dr. Seuss received his bachelor's degree in literature from Dartmouth College. 
-Dr. Seuss continued his studies at Lincoln College, Oxford but never completed his doctorate studies.

Friday, June 8, 2012

2 graduations and a funeral

It has been a crazy week. Our oldest son graduated on Monday. Also, I attended a distant relative's funeral earlier this week. Now, today is my oldest daughter's graduation. Will I cry? I hope not. (My husband almost did at our son's graduation.) I know we will cheer! Will I rest? No, I will be preparing for the graduation party. Since I needed more time this week (as you probably can tell with my blog postings), I prepared some quick meals. We couldn't order pizza every night, could we?
I love pasta so I really liked this quick meal. The most important thing is the kids liked it. If you love pasta and need a quick meal, I would recommend this dish. If you have a favorite quick meal you love, please send it my way. Can you send me some time too?
Skillet Lasagna
1 lb. ground beef
1 small onion, chopped 
2 cloves garlic, minced
1/2 small green bell pepper, chopped fine
1 1/2 cups uncooked campanelle, mafalda, or broken lasagna noodles
1 1/4 cups water
1/8 tsp dried oregano
1/8 tsp dried basil
1/8 tsp dried parsley
1/8 tsp dried thyme
1 (14 0z.) tomato pasta sauce
1/2 cups mozzarella cheese, shredded 

  1. In a large skillet, brown the ground beef over medium heat for about 5 minutes. Drain the fat from the skillet.
  2. Add the onion, garlic, and bell pepper to the ground bee. Cook for 2 minutes. 
  3. Add the uncooked noodles, water, oregano, basil, parsley, thyme, and tomato sauce to the hamburger. Heat to a boil.
  4. Reduce heat to low and allow to simmer for uncover for about 10 minutes or until the noodles are tender.
  5. Sprinkle the cheese on top and serve.
Recipe adapted from Betty Crocker website.
Did you already know..
-In 1321, the University of Coimbra in Portugal required its graduates to wear gowns.
-Before the 1920s, the graduation gowns were grey in the U.S.
-In the 1950s, the graduates were permitted to wear gowns of their school colors.

Congratulations to my daughter! I love you.

Tuesday, May 29, 2012

Feta Topped Chicken

Sometimes it is crazy here. Since I like for us to eat dinner as a family, sometimes I need to make something quick. I saw this chicken recipe and I thought maybe the cooking time was off. If the time was correct, then maybe the chicken would be dried out. I will say I liked how the chicken turned out.
The best thing about this recipe is how easy you can adapt it to your preferences. For an example, my husband does not like tomatoes. I topped his chicken with only the cheese. My oldest daughter likes olives so next time hers will be Greek style. My youngest children did not like the cheese but did like the tomato. I liked the original recipe. I prefer to buy the feta cheese in a block and then crumble it. If you need a quick recipe, this is the one I would recommend.
Feta Topped Chicken
4 chicken breast, boneless and skinless
2 Tbsp balsamic vinaigrette dressing
1/2 tsp oregano
1/2 tsp rosemary
1/4 tsp thyme
1/8 tsp pepper
1 large roma tomato, cut into 8 slices
1/4 cup feta cheese, crumbled

  1. Preheat oven to broil.
  2. Slice your chicken breast in half like butterfly style.
  3. Brush each side of the chicken breasts with the balsamic vinaigrette.
  4. Sprinkle the chicken with the oregano, rosemary, thyme, and pepper.
  5. Place the chicken in an oven proof dish. (I used a Pyrex casserole dish.)
  6. Broil the chicken about 4 inches from the top of the oven for 5 minutes.
  7. Turn the chicken over and allow the chicken to cook for 5 more minutes.
  8. Remove the chicken from the oven and top each piece of chicken with a tomato slice.
  9. Sprinkle some feta cheese on each piece of chicken.
  10. Broil the chicken for another 3 minutes or until the center of  the chicken internal temperature reaches 170 degrees F.
Recipe adapted from Betty Crocker website.
Did you already know...
-Feta is a brined cheese normally made from sheep or goat's milk.
-The word feta means slice in Greek.
-It is believed the cyclopes in Homer’s Odyssey made feta cheese in his cave.

Tuesday, May 8, 2012

Pizza Sauce

My husband has been doing a dangerous thing lately. He has been doing some grocery shopping. Since he is hungry, he has been buying the frozen french bread pizzas. So, I caught him eating them. I asked him what he was doing. He claims he was hungry and needed something. Since he is a smart man, he said he knows mine do taste a lot better but I didn't have any in the freezer ready to eat.
To make your own frozen french bread pizza is easy. I take a french bread and cut it close to the edge. I also cut the other side closer to the edge if I'm going to freeze it. The middle section my children eat but you could make croutons. On each inside of the bread, I slather on the pizza sauce and toppings. Then I just wrap it tightly and freeze. I have sometimes cooked the pizza half way through before the cheese becomes bubbly and allow to cool before freezing. When ready to eat, I place it on a baking sheet. I preheat the oven to 400 degrees F and cook the pizza for about 20 minutes or until the pizza is cooked through.
Pizza Sauce
2 Tbsp olive oil
3 cloves of garlic, crushed
1 (28 oz.) can tomato puree
1 tsp dried marjoram
1 tsp dried basil
2 tsp dried oregano
1 bay leaf 
salt and pepper, to taste

  1. In a saucepan, heat the oil over medium heat.
  2. Add the garlic and heat for a minute.
  3. Add the remaining ingredients.
  4. Cover and bring the sauce to a boil.
  5. Uncover and lower the heat to simmer.
  6. Simmer for 30 minutes.
Recipe adapted from Tyler Florence.
Doesn't this look better than store bought?
Did you already know...
-Stouffer's started in 1922 by Abraham and Mahala Stouffer.
-They started with a dairy stand and later opened restaurants.
-In 1950s, they expanded their business to include frozen meals.
-Stouffer's is now owned by Nestle USA with sales over $1 billion.

Wednesday, April 11, 2012


Sometimes the simple appetizers tend to be the best. If I am spending a lot of time preparing the main course, I really don't have time to spend hours to make an appetizer. Why make an appetizer? Well, I really need something to hold the kids (boy) over until dinner is ready.
The best thing about bruschetta is it is just toast. I can even toast the french bread in the toaster oven which clears up even more space. I do recommend slicing your bread thinner than mine.
1/8 cup of olive oil
2 tsp oregano
2 tsp parsley
1 tsp rosemary
1/8 tsp garlic powder
1/2 tsp thyme
salt and pepper to taste
 8 slices of french bread
1 tomato, sliced in cube pieces
8 leaves of basil, sliced
1/4 cup mozzarella cheese, sliced

  1. In a small bowl, mix the olive oil, oregano, parsley, rosemary, thyme, salt, and pepper.
  2. Brush each top of the sliced french bread with the olive oil.
  3. Toast the french bread in the toaster oven, oven, or grill.
  4. Brush the cubed tomato pieces with some of the olive oil mixture.
  5. Mix the basil and tomato pieces together.
  6. Top each piece of the french bread with the tomato mixture.
  7. Sprinkle each slice with a little cheese before serving.
Recipe inspired by Quick Bruschetta for two in the Food & Family Cookbook best loved: quick & easy recipes. 
Did you already know...
- Bruschetta is an Italian antipasta or appetizer.
-Bruschetta is topped toast.
-Bruschetta is a great way for the growers to sample the quality of the newly pressed olive oil.

Sunday, October 9, 2011

Cheesy Basil Stuffed Chicken

Did I surprise you that I didn't post a Halloween meal? I guess I could call this ooey gooey chicken. Ooey gooey is a technical term. We even have a child's book with the title of Ooey Gooey. In the story, a pirate loses his gold tooth when he eats his ooey gooey pirate delight. Don't worry you will not lose a tooth if you make this dish. 

Remember the previous photo of my daughter (See Princess cake). The tooth fairy has been at our house a lot lately. When my oldest daughter lost her first tooth, she informed us that her tooth fairy brings only gold dollars. Over the years, the tooth fairy continues to bring gold dollars. My youngest daughter receives the Sacagawea gold coin dollars and my son receives the Presidential gold dollars so they would know which dollar belongs to which child.

It is very good. The chicken came out very moist and I could cut it with a fork. I served the dish with rice. 
Cheesy Basil Stuffed Chicken with roasted tomatoes and broccoli
1 cup mozzarella cheese, shredded
3 Tbsp fresh basil, chopped/torn
2 Tbsp milk (I used skim)
1/2 lemon
Salt and pepper
4 boneless, skinless chicken breasts
1/4 cup mayonnaise
1 cup plain bread crumbs
1 clove garlic, minced
2 Tbsp olive oil
1 pint cherry tomatoes
2 stalks of broccoli, roughly broken apart

1. Preheat oven to 425 degrees.
2. Spray a 9 x13 baking dish with a nonstick spray.
3. In a bowl, combine the cheese, 1 Tbsp basil, milk, salt, and pepper.
4. Squeeze the 1/2 lemon into the bowl mixture and mix. Set aside.
5. In another bowl, mix the bread crumbs with the garlic, olive oil, and 1Tbsp basil. Set aside.
6. Hold your chicken and slice down the side of it but stop about an inch from the other side.
7. Open up the chicken breast and fill with the cheese mixture.
8. Hold the chicken back together and secure with toothpicks. I used two per a chicken.
9. Place chicken breast in the baking dish.
10. Spread mayonnaise evenly over the top of each chicken.
11. Top the mayonnaise with the bread crumb mixture. Press lightly to adhere.
12. In another baking dish, toss tomatoes with some olive oil. Salt and pepper.
13. Tranfer the tomatoes around the chicken in the other baking dish.
      (Trying to save dirty dishes.)
14. In the now empty baking dish, place the broccoli.
15. Toss the broccoli with olive oil, salt, and pepper.
16. Place both the broccoli and chicken dishes in the oven. **See below note**
17. Bake for 15 minutes.
18. Place foil loosely over the chicken to prevent the bread crumbs from burning.
19. Cook for 10 more minutes or until chicken is cooked through.

**Now, prepare rice as directed on the stove top so it will finish at the same time as the chicken. Enjoy!
Recipe adapted from Let's Dish

Did you already know.................
-Sacagawea was from the Shoshone Indian tribe.
-In 1804, Sacagawea at age fifteen and six months pregnant when she assisted Lewis and Clark on their expedition west.
-Sacagawea's husband accompanied them during the expedition.
-Her son, Jean Baptiste, was born during the expedition.
-Lewis and Clark's expedition took a little over two years.

 Today, you can fly across the U.S. in six hours or drive in about six days.