I'll share my recipe, if you'll share yours, June 28, 2011

12 years ago

This sounds really yummy! I could imagine doing cherry tomatoes like this for an appetizer.

Oven Roasted Tomatoes Stuffed with Goat Cheese

From Food & Wine

For these buttery-soft roasted tomatoes, we boost the flavor of the creamy goat cheese filling with garlic and basil. The result works both as a side dish or a main course with a salad and crusty bread.

Serves: 12

12 medium (3 pounds) tomatoes

1 2/3 pound(s) fresh goat cheese

1 large egg, lightly beaten

2 clove(s) garlic, minced

2 tablespoon(s) finely chopped basil

1 teaspoon(s) kosher salt

1/4 teaspoon(s) freshly ground pepper

1/4 cup(s) extra-virgin olive oil

Directions

Preheat the oven to 425Ã¯Â¿Â½. Slice off the top 1/2 inch of each tomato and reserve the tops. Scoop out the tomato cores and seeds. Cut a very thin sliver off of the bottom of each tomato to help them stand up straight. Arrange the tomatoes in a 9-by-13-inch glass or ceramic baking dish.

In a bowl, combine the goat cheese with the egg, garlic, basil, salt, pepper, and 2 tablespoons of the olive oil.

Spoon the goat cheese mixture into the tomatoes, mounding the filling 1/2 inch above the rim. Cover with the tomato tops and drizzle with the remaining 2 tablespoons of olive oil.

Bake the tomatoes for 35 minutes, until tender and browned in spots and the cheese is hot. Let stand for 15 minutes. Serve warm or at room temperature.

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Comments (7)

Jasdip
12 years ago
Grilled Chicken Tacos

3 medium tomatoes, coarsely chopped
1/3 cup fresh lime juice
1 cup water
1 teaspoon salt
2 pounds skinless, boneless chicken thighs
2 tablespoons vegetable oil
1 teaspoon sweet paprika
1 teaspoon dried parsley
12 corn tortillas, warmed
Shredded Monterey Jack cheese,
jarred salsa verde and chopped avocados, onions, tomatoes and cilantro, for serving

1 In a blender, puree the tomatoes with the lime juice, water and salt. Transfer the puree to a large resealable plastic bag and add the chicken thighs. Seal the bag, pressing out the air. Refrigerate the chicken for 6 hours or overnight.

2 Light a grill or preheat a grill pan.

Remove the chicken thighs from the marinade and pat them dry. Brush with the oil and sprinkle with the paprika and parsley.

Grill over moderately high heat, turning occasionally, until the chicken is lightly charred and cooked through, about 15 minutes. Transfer the chicken to a work surface and let stand for 5 minutes. Cut the chicken thighs into strips and serve with the warmed tortillas, cheese, salsa verde, avocados, onions, tomatoes and cilantro.
patti43
12 years ago
I saw an ad for tuna-avocado sandwiches in my new Southern Living and remembered I have a packet of Holy Guacamole dip in the frig. (Holy Guacamole is the best stuff EVER!) So I'm making these for dinner tonight. Here's the recipe.

TUNA AVOCADO SANDWICH (Southern Living Ad and my adaptation)

1 (5 oz.) can or 1 packet tuna (I use packed in water)
2 ripe avocados, coarsely mashed (or 1 pkg. Holy Guacamole)
2 Tbsp. lemon or lime juice
1/4 c. roasted red pepper strips, fresh or jarred
2 Tbsp. chopped fresh parsley
1/2 tsp. garlic salt (if not using Holy Guacamole)
1/4 tsp. black pepper
Tomato slices
Red onion slices (I'll use Valdalia onion)

Combine dip (or avocados), lemon juice, red pepper strips, parsley, garlic salt and pepper. Gently flake and fold in tuna. Fill each sandwich with tomato slices, avocado filling and sliced red onion. Makes 4 sandwiches.
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I made this last nite, and hubby said to put it in the "Keep" binder! Lemon Chicken Spaghettini 1/2 lb pkg capellini or spaghettini 1 lemon 1 tbsp Dijon mustard 1/4 tsp sugar 1/4 tsp salt 2 skinless boneless chicken breasts 3 tbsp butter 3 garlic cloves minced 8 oz snow peas or green beans (I used asparagus), cut in half 1 cup coarsely chopped fresh basil Cook pasta adding snow peas the last 1 minute or green beans or asparagus the last 3 minutes of cooking. Finely rate 2 tsp lemon zest into a small bowl. Squeeze about 2 tbsp juice, whisk in Dijon, sugar and salt. Slice chicken in thin strips. Sprinkle with salt and pepper. Melt 2 tbsp butter in large, non-stick pan over medium-high heat. Add garlic, and stir constantly 1 minute. Add chicken and stir-fry until golden, 3-4 minutes. Drain pasta and vegetables; return to pot. Drizzle with lemon mixture. Stir in chicken, chopped basil and 1 tbsp butter. Add more salt and pepper if needed.
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Mediterranean Chicken (Real Simple magazine) 4 5- to 6-ounce boneless, skinless chicken-breast halves 2 ounces crumbled Feta 4 tablespoons black-olive tapenade or paste 4 tablespoons olive oil 1/2 teaspoon freshly ground black pepper 1/2 cup store-bought fresh salsa 1 5-ounce package baby spinach 1 large lemon 4 tablespoons capers packed in liquid (optional) Heat oven to 375F. Cut a 2-inch pocket in the thickest part of each chicken-breast half. In a small bowl, combine the Feta and tapenade, then stuff a quarter of the mixture into each pocket. In a nonstick skillet, heat 2 tablespoons oil over medium to high heat. Season the chicken with pepper. Add to skillet and cook 2 minutes per side or until brown. Transfer the chicken to an oven-safe baking dish that has been drizzled with 1 tablespoon oil. Bake for 18 minutes. When the chicken is 5 minutes from being finished, put the salsa and remaining tablespoon oil in the skillet and heat through. Add the spinach and cook until slightly wilted. Slice the chicken and serve with a squeeze of lemon juice, capers (if desired), and spinach on the side.
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Not a recipe today, but a guideline on converting regular recipes to crockpot. HOW TO ADAPT REGULAR RECIPES TO CROCKPOT COOKING In most cases, all ingredients can go into your Crock Pot in the beginning and cook all day. Many preparatory steps are unnecessary when using the crock pot. A few hints: - Allow sufficient cooking time - Cook with cover on - Remember liquids don't "boil away" as in conventional cooking. Usually you'll have more liquid at the end of cooking instead of less. - It's "one step" cooking: many steps in the recipe may be deleted. Simply add ingredients to the crock-pot at one time and cook 8 to 12 hours (add any liquid last). - Vegetables do not overcook as they do when boiled in your oven or in your range. Therefore, everything can go into your crock-pot at one time. Exception: milk, sour cream or cream should be added during the last hour. Time Guide: If recipe says 15 to 30 minutes, cook in crockpot 1 1/2 to 2 hours on HIGH, or 4 to 6 hours on LOW If the recipe says 35 to 45 minutes, cook in crockpot 3 to 4 hours on HIGH, or 6 to 10 hours on LOW If the recipe says 50 minutes to 3 hours, cook in crockpot 4 to 6 hours on HIGH, or 8 to 18 hours on LOW Most uncooked meat and vegetable combinations will require at least 8 hours on low. Liquids: Use less in slow cooking -- usually about half the recommended amount. One cup liquid is enough for any recipes unless it contains rice or pasta. Herbs and Spices: Leaf or whole herbs and spices are preferred, but their flavor power may increase -- use half recommended amount. If you use ground herbs and spices, add during the last hour of cooking. Beans: Dried beans, especially red kidney beans, should be boiled before adding to a recipe. Cover the beans with 3 times their volume of unsalted water and bring to a boil. Boil 10 minutes. Discard water after boiling. Beans must be softened completely before combining with sugar and/or acid foods (sugar and acid have a hardening affect on beans and will prevent softening). After boiling beans 10 min., reduce heat, cover and allow to simmer 1-1/2 hours or until beans are tender. Soaking in water, if desired, should be completed before boiling. Discard water after soaking or boiling. Sauteing vegetables: Generally not necessary. Stir in chopped or sliced vegetables with other ingredients. The only exception is eggplant, which should be parboiled or sauteed, due to strong flavor. Since vegetables develop their full flavor potential with slow cooking, expect delicious results even when you reduce quantities. Because vegetables take longer to cook than meat, slice or chop them when possible and place in bottom of crock-pot with meat on top. Pasta and rice: If recipes calls for cooking noodles, macaroni, etc. Cook before adding to crock-pot. Don't overcook - just till slightly tender. If cooked rice is called for, stir in with other ingredients. Add 1/4 cup extra liquid per 1/4 cup of raw rice. Use long grain converted rice for best cooking results in all-day cooking. Milk: Milk, cream and sour cream tend to break down during extended cooking. When possible add during last hour of cooking. Condensed soups may be substituted for milk etc. and can cook for extended times. Soups: Some soup recipes call for 2 to 3 quarts of water. Add soup ingredients to crock-pot then add water only to cover. If thinner soup is desired, add more liquid at serving time. If milk-based recipes have no other liquid for initial cooking, add 1 to 2 cups water. Then during last hour of cooking, stir in milk or cream as called for.
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oldcrafty
12 years ago
I made this for a Bunco Party a few nights ago....and everyone asked for the recipe. The best part....soooooo simple to make.

Apple Brickle Dip

1 package (8 OZ) cream cheese, softened
1/2 C packed brown sugar
1/4 C sugar
1 teaspoon vanilla extract
1 package almond brickle chips(7-1/2 oz) OR English toffee bits(10 oz)
3 medium tart apples, cut in chunks

Directions:
In a bowl, beat cream cheese, sugars and vanilla. Fold in brickle chips. Serve with apple chuncks. Refrigerate any leftovers. Yield: 2 cups
glenda_al
12 years ago
Tadpole's Salsa

28.8 oz can whole tomatoes
6 oz. can pickled jalapenos, seeded (or about 6 large)
1 or 2 cloves garlic
1/2 tsp. lime juice
salt and pepper to taste

Puree garlic in food processor until minced. Follow with the remainder of the ingredients and process until fairly smooth. That's it!!!
User
12 years ago
Last year we had way to many cucumbers from the garden and I found this cucumber relish recipe. This year we planted more cucumbers as we love the cucumber relish. We also planted an abundance of okra..we really like pickled okra.

4 cups ground chopped cucumbers
1 cup of chopped bell peppers
1/2 cup chopped red peppers
3 cups chopped onions
3 cups chopped celery
1/4 cup salt
3 and 1/2 cups sugar
2 cups white vinegar
1 tbsp celery seed
l tbsp mustard seed
10 ground jalapeno peppers (if a hot relish is desired, if not leave of these peppers)

Combine all finely chopped vegetables in large bowl; sprinkle with salt. Cover with cold water and let stand 4 hours. Drain well in colander; press out all excess liquid.

Combine sugar, vinegar, celery seed and mustard seed. Bring to a boil, stirring until sugar is dissolved. Stir in drained vegetables. Simmer for 10 minutes. Pack in jars to witin 1/2 inch of top. Put on band cap and secure tightly. Process in boiling water bath for 10 minutes. Yields 5-6 pints.
kathleenca
12 years ago
Boy, don't those tomatoes sound wonderful! They are now on my list for this weekend.
patti43
12 years ago
Thistledew, my mother made cucumber relish like your recipe (no jalapenos). It was so darned good, especially on a hot dog. I think she ground up everything with a meat grinder. Sure wish I had some.

I'll share my recipe, if you'll share yours, June 28, 2011

Comments (7)

Jasdip

patti43

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