This is a New York Times recipe I found to be especially delicious. Store them in an enclosed container in the frig for a few days. One day I floated them on top of bowls of tomato soup. Another day I layered them over pasta with tomato sauce and Parmesan. To allow these tomatoes to shine I placed a layer of roasted tomatoes in a small glass baking dish and then topped them with shaved pecorino Romano and melted them a few minutes in the oven
Ingredients
Plum tomatoes, 1-4 pounds
Coarse salt
Small amount of sugar
1-4 tablespoons olive oil
Directions
Preheat oven 300 degrees F
Wash and dry tomatoes. Cut in half lengthwise
Toss in a bowl with olive oil
Place cut side up on a broiler pan or a rack over a baking sheet
Sprinkle with coarse salt
Sprinkle with a tiny bit of sugar
Bake 1-4 hours until slightly dry and starting to wrinkle.
Cool and store in an enclosed container in the frig
Chef Paul Prudhomme’s Louisiana Tastes is a gold mine of recipes. This one in particular is easy and sooo flavorful! Fresh corn is essential!! Don’t use frozen or canned
Most of his recipes have their own seasoning mix. It gives the recipes a special zest and flavor I don’t find anywhere!
The soup takes an hour and a half or so to prepare. I use the Better than Bouillon Organic Roasted Chicken Base to make the stock
Fresh andouille is also a good thing. I order it from Jacob’s World Famous Andouille and Sausage. The link is here
A substitute for andouille is your favorite smoked pork sausage.
This makes 10 or so servings that are about 2 cups in size. It’s hearty and full of flavor but not heavy and fatty. There is no roux or added fat in preparing this soup. The only fat is from the andouille which is lean. We love it!!
Ingredients
Seasoning Mix
1 tablespoon plus 1 1/2 teaspoons lightly packed dark brown sugar
2 1/4 teaspoons paprika
1 1/2 teaspoons salt
1 1/4 teaspoons dried basil
3/4 teaspoon garlic powder
3/4 teaspoon dry mustard
3/4 teaspoon onion powder
1/2 teaspoon cayenne pepper
1/2 teaspoon ground cumin
1/2 teaspoon black pepper
1/4 teaspoon white pepper
Other Ingredients
3 cups chopped onion, in all
3 cups seeded and chopped green peppers, in all
1 pound andouille, quartered lengthwise, then cut in 1/2 inch pieces
7 cups chicken stock, in all
7 cups fresh corn kernels, 6 ears
2 cups peeled and chopped fresh tomatoes
1/3 cup all purpose flour
1 tablespoon minced fresh garlic
Directions
In a small bowl combine seasoning mix
Heat a heavy 4 quart pot over high heat until very hot, about 3-4 minutes
Add 2 cups onions and 2 cups of the green peppers, the andouille, and 2 tablespoons of the seasoning mix
Cook, stirring and scraping the bottom of the pot often for 20 minutes. If necessary add a little of the stock to prevent burning
Turn heat to low and add the corn, tomatoes, flour, garlic, the remaining onion and green pepper, 4 cups of the stock and the remaining seasoning mix
Cook and scrape the bottom of the pot often for 40 minutes
Add the remaining stock, increase the heat to high and bring the soup to a boil.
Reduce the heat to low and simmer 15 minutes. Remove from heat and serve immediately
If you like, sprinkle some cayenne or paprika on the outer edge of each serving bowl for a fun visual touch as I did!
Pineapple Cole SlawPineapple could be cut up smaller than this
One of my favorite new summer salads to quickly make. And the quantities are forgiving. Add more Cole slaw if you like. Or more jalapeño!! For sure prepare it just before serving.
In a large bowl whisk together yogurt, rice vinegar, pineapple juice, brown sugar, orange zest, salt and pepper.
Add cabbage, green onion, cilantro, pineapple and jalapeño
Toss well and cover in frig till ready to serve. Don’t let it sit more than 2 hours for best presentation and crunchiness!
I made a huge amount of the Cole slaw marinadeVegetables added to marinade. I should have cut up pineapple in smaller pieces!Pineapple SlawEvery bite is delicious!
This is exactly Tieghan’s recipe except I doubled it. If you like salads saucey you can make more marinade. Omit the cilantro for those who have a sensitivity to it. Substitute parsley if you like
This recipe is from Half Baked Harvest, my favorite food blogger! It’s easy, simple and quick!
Make a marinade with pesto for the chicken. Skewer it with tomatoes. Grill. Serve on a platter with burrata, mini mozzarella balls and more pesto marinade. Tieghan serves it with grilled bread, but it’s also yummy on pasta!
2 pounds boneless chicken breasts, cut into 1-2 inch pieces
8 ounces burrata or more
1 cup mini mozzarella balls or more
Directions
To make marinade in a small jar combine pesto, balsamic vinegar, honey, lemon juice, salt, pepper and chili flakes. Cover and shake it up!
In a medium bowl combine half the marinade and the chicken. Add 1 tablespoon olive oil and mix well.
In another small bowl combine 1 tablespoon olive oil and tomatoes. Season with salt and pepper
Thread the chicken and tomatoes on skewers. Grill over medium high heat till chicken is just done and tomatoes slightly char. Don’t over cook! Grill just a few minutes to the internal temperature of 160 degrees F. No higher!!
Break open the burrata onto a platter. Add mozzarella balls and then the chicken and tomatoes on or off the skewers. Drizzle remaining marinade over it all. Drizzle with olive oil and balsamic if you want. Sprinkle with salt, pepper and chili flakes. Top with torn basil leaves.
Serve with thick slices of grilled bread. Spread and pile the toppings on the bread or pasta
The New York Times has given me so many inspirational recipes and this is one of them! Quick and easy. I doubled the recipe to make leftovers for my kids to take to their homes. Making easy recipes my family likes encourages them to try something new too!
Ingredients
2 pounds boneless skinless chicken thighs
1 cup whole milk yogurt
2 cloves minced garlic or more
1 teaspoon dried oregano or more
1/2 teaspoon or 1 1/2 teaspoons fresh thyme or more
1 tablespoon olive oil
1 teaspoon salt
1/4 teaspoon black pepper
1 large lemon, ZEST AND JUICE
Directions
1. In a large bowl whisk together all ingredients except lemon juice and chicken.
2. Add chicken and mix well. Cover and refrigerate 3-24 hours
3. Remove from frig 30 minutes before grilling
4. Clean grill grates and coat them with a bit of oil. Grill on high to medium high heat until done or reaches internal temperature of 165 degrees, about 6-8 minutes per side.
5. Place chicken on a serving platter. Sprinkle with more salt and pepper and pour lemon juice over all. Add chopped parsley and lemon wedges if you like
The secret is marinating the cucumbers and then adding the sour cream just before serving Don’t make extra to have leftover. It’s quick to make and is not as creamy and crisp the next day.
PardonYourFrench introduced me to this recipe. The herbs I use are dill and chives. I also use less sugar than she does. Any combination of fresh herbs work well.
Ingredients
1 large cucumber, partially peeled and sliced in half moons
1 teaspoon salt
1 tablespoon good quality white wine vinegar
1/4 teaspoon sugar
1 small shallot, chopped fine
1 tablespoon sliced chives
1/2 teaspoon pepper
1 teaspoon or more fresh dill, chopped
1/4 cup sour cream or creme fraiche
1/2 teaspoon sea salt
Directions
Place sliced cucumbers in a colander and sprinkle 1 teaspoon salt over them. Toss with your hands.
Cover with a plate and allow to drain in the sink 30 minutes
In a small bowl stir together sugar and vinegar. Add the pepper, shallot, chives and dill.
Rinse cucumbers under cold water and drain well. Wrap them in a towel to absorb the water
Place cucumbers in a bowl and toss in marinade. Cover and refrigerate until ready to serve.
Just before serving mix in sour cream or creme fraiche and sea salt
Pickled Red Onion & Custard EggsEnglish Muffin Egg Sandwiches
Joanne Chang & Food52 is the inspiration for this recipe. Theirs was a Breakfast Sandwich made with brioche buns and hot sauce and lettuce. I also like these custard eggs with Pickled Red Onions and a salad or some sautéed veggies like zucchini.
Here’s the recipe for their eggs
Ingredients
9 eggs
1 teaspoon salt
3/4 cup half & half
Butter for the pan
6 slices cheddar cheese optional
Directions
Preheat oven to 300 F
Butter an 8-9 inch square baking pan
In a medium bowl whisk eggs and salt
Add half & half and whisk again
Pour eggs into buttered pan
Place pan of eggs into a larger size pan and then pour hot water into the outer pan to reach halfway up the sides of egg pan
Place foil over eggs or cover with a baking sheet
Bake 20-35 minutes or until inserted knife comes out clean
Cool 10 minutes and slice into 6 squares with a sharp knife
If adding cheese, lift squares out of pan and place in another baking pan. Cover with cheese slices. Return to oven until melted.
Serve on buttered brioche buns with lettuce and hot sauce or serve with Pickled Red Onions and sautéed zucchini
Foolproofliving.com is the source of this recipe. I changed the seasonings a bit, but the lime juice marinade is hers. She grew up in Turkey and lives in the US now. I love the reminders of my travels to beautiful Turkey!
Ingredients
1 red onion, sliced thin
1 cup fresh lime juice
3 tablespoons apple cider vinegar
1-2 cloves garlic, peeled and sliced
1 small jalapeño, sliced
3 bay leaves
1 1/2 teaspoons salt
1/2 teaspoon black peppercorns
1/4-1/2 teaspoon mustard seeds
1/4 teaspoon while allspice
Directions
Place onions in a medium bowl
Cover onions with boiling water and let sit 1 minute
Drain well in a colander
Fill a quart jar glass jar with the onions
Pour over the lime juice and cider vinegar
Add the jalapeño and seasonings
Stir gently with a long knife or thin spatula
Cover jar and refrigerate over night
Serve as a colorful spicy addition to salads, eggs, sandwiches, soups etc
nina in the kitchen 