Tag Archives: tomato

Melty Monsieur

I’ve been on a great hit with Yahoo! Shine recipes.  This Melty Monsieur is one of them. Oh man. DELISH. On to the recipe.

You’ll need:

  • 4 (1 1/2-ounce) slices multigrain bread
  • mustard
  • mayo
  • 8 slices Canadian bacon
  • 1/4-inch-thick slices tomato
  • 3 ounces Gruyère cheese (about 3/4 cup)

Preheat broiler to high.

Place bread in a single layer on a baking sheet; broil 1 1/2 minutes on each side or until lightly toasted. Spread 2 teaspoons of mustard and mayo  on each bread slice. Top each serving with 2 bacon slices, 3 tomato slices, and about 3 tablespoons cheese. Broil 3 minutes or until cheese melts.

Talk about easy and quick.


Heaven.

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crabby pasta!

I bought crab meat from Market District and had it in the fridge till I couldn’t take it no longer!  I must have crab meat!  I didn’t know what to make so I decided what is better than throwing it in a pasta with a bunch of other goodness?

a bunch of goodness

I cooked the pasta and threw everything you see above into a pan.  Add cooked pasta and bam.  Fast and DELICIOUS meal.

It also made for really good leftovers.   And I LOVE leftovers!

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bruchetta chicken

this is one long over due post.  but better late than never, right?  any who – this was one from the archives that i haven’t posted.  it slipped through the cracks and i’m slightly embarrassed… at any rate, here it is.  i’m back in action with more posts and boy does it feel good 🙂

this is another recipe that is simple and so yummy (and perfect for a weeknight dinner).  i don’t remember where exactly i found this recipe but man it’s GOOD.

you’ll need:

  • 1/4 cup sun dried tomato vinaigrette dressing
  • 4 skinless, boneless chicken breasts
  • 1 can of diced tomato (i like to used the basil, oregano and garlic kind but any will do)
  • 1/4 cup chopped fresh basil
  • 1/2 cup mozzarella cheese, or more if you’re a cheese head like myself

preheat oven to 350.  in a zip lock bag, toss in the chicken breasts and dressing.  let the chicken marinade for at least 10 minutes in the fridge.  place chicken in a baking dish and bake for 15 minutes.  discard the extra dressing and bag.  combine the diced tomatoes, fresh basil and mozzarella in a bowl.  after the 15 minutes, flip the chicken and top the chicken with the tomato/basil/cheese mixture.  bake for another 15 minutes.

yes.  it really is that simple.  i served it up with a side of cous cous, which we all know is so simple to make as well.  the dish just looks amazing (and tastes amazing) and requires little effort.  i like that 🙂  yum!

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TBLT

hello my good people!  i am back and relaxed from vacation!  i’m going to start in light, so here is something light that i made right before vacation.  i’ll post some photos and a little about the Dogfish Head Brewery tour we took at the beginning of vacation soon!

it has been h.o.t. the past week.  the thought of making something in my kitchen makes me not so hungry.  but what to do when you are hungry?  it is that hot i don’t even want to go to the grocery store, so i was thinking of what all i had in my fridge.  bread? check.  i could make some sort of sandwich… lettuce? check – just cleaned it the other night.  bacon?  how can i forget, i found it when i found the lettuce.  i was on to something… bacon, lettuce… and a tomato!  BLT’s it was.  now i like BLT’s but i like them with a little … more.  i like to throw some more meat on it because what’s a sandwich with out meat.  i had some turkey and wham, bam, thank you ma’am, dinner was served.

i tossed a few bacon strips into a pan and i toasted the bread on light – a little crunch but nothing too charred.  while the bacon cooked, i cleaned up the lettuce, sliced the tomato and assembled my sandwiches.  mayo on the bottom, lettuce, turkey, bacon (when finished) tomato, mustard and cap your sandwich off with the other slice.

quick, easy, tasty and no hot kitchen.  i did serve this with a side of corn.  at first, the thought of BLT’s and corn on the cob sounded a bit obscure but the more i thought about it… the tastier it sounded.  and it was pretty darn good.  next time, i’ll try a fried egg.  the thought just popped in my head just now… that sounds REALLY yummy…

happy sandwich making!

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chicken tikka masala

i love indian food.  i don’t know what it is but i just can’t get enough of it.  the thought of cooking it has intimidated me for a while until i saw a video of Martha and Jamie Oliver making this dish.  i couldn’t believe how simple it was.  i took on the challenge and when i was finished i realized it wasn’t a challenge at all.  now i will admit – i did cut a few corners.  instead of making my own masala paste, i used Trader Joe’s masala simmer sauce.  it is not as thick as paste and i erred in using the entire jar instead of half of it.  the liquid in the dish was thinner than it probably should have been but it was still tasty!  next time i make this (and i will) i will either make my own masala paste or use just half of the sauce.  i also used fresh ginger for the first time.  this too has intimidated me but really there was nothing to it.  peeling it was simple as can be (i used a spoon to peel it) and the taste was delightfully refreshing.

note:  there is no curry in this dish.  not even in the masala simmer sauce.  i was surprised at this finding.  (that was for you, julia.)

you will need:

  • 2 tablespoons peanut oil
  • 1 tablespoon unsalted butter
  • 2 medium onions, halved and thinly sliced
  • 1 (2-inch) piece fresh ginger, peeled and thinly sliced
  • 1 small bunch fresh cilantro, leaves removed, stems finely chopped
  • 1 jar of simmer sauce (or half cup of marsala paste)
  • 4 boneless chicken thighs (any kind of chicken will work)
  • Sea salt and freshly ground black pepper
  • 1 (14-ounce) can diced tomatoes
  • 1 (14-ounce) can of coconut milk

heat the peanut oil and butter in a large pot or dutch oven over medium-high heat.  add onions, ginger, and chopped cilantro stems.  cook, stirring occasionally, until onions soften and golden, about 10 minutes.

add marsala simmer sauce and chicken; stir to coat.  season with salt and pepper.  add tomatoes and coconut milk.  fill one empty can with water and add to skillet; stir to combine.  bring to a boil, then reduce heat to a simmer.  cover and cook, checking sauce occasionally to make sure it does not begin to dry out and adding water, if necessary, until chicken is tender and cooked through, about 20 minutes. *

serve over rice and top with yogurt, cilantro and almond slivers if desired.  i skipped that part and dove right in.

* i used frozen chicken thighs because i needed to get rid of them!  they weren’t fully cooked after 20 minutes so i let it go a little bit longer.  the longer i left the pot on the stove, the more flavorful and tender the chicken became.  i think i kept it on for a total of 90 minutes and the chicken was falling off the bone.

besides the one “oopsie” of using too much simmer sauce, i think this dish came out well considering this was the first time i made anything like this.  i will now delve into more exotic dishes with less fear after.  i can’t wait!

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summertime stuffed tomato

it gets pretty hot and sultry in western PA during the summertime.  and i get a lil’ cranky when i’m in a hot kitchen.  so i found a way around a hot kitchen – cookless meals!  i don’t remember when i started stuffing tomatoes, i just remember it being a loooong time ago.  i was rooting through the kitchen when i was younger and all i found was a tomato, tuna and mayo.  i figured lets skip the bread and put the tuna in a tomato.  that was the beginning of my stuffed tomatoes craze and it has yet to die.  over the years i have improved on the stuffing but sometimes going back to the ol’ tuna and mayo is really the way to go.

for this stuffed tomato you’ll need:

  • 2 beef steak tomato
  • 1 can of crab meat
  • 1 avocado
  • 1/2 cup corn
  • a scoop of mayo

cut the top off of the tomato and clean out the inside.  drain the juices and chop up the insides into bite size pieces.  toss the tomato parts, crab meat and corn into a bowl with the mayo.  add salt and pepper.  cut up the avocado into cubes.  stuff the mixture into the tomato, layer with avocado, more mixture until the tomato is full and top with avocado.  enjoy!

what a delicious treat a stuffed tomato is!  at least for me.  now don’t just stop at a tomato!  i took a trip to visit my sister in Cusco, Peru in 2005 with one of our friends, Chris.  we frequented trotamundos cafe  and there they had a stuffed avocado.  i always think of the stuffed avocado while i eat a stuffed tomato.  maybe i’ll make one soon!

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skillet lasagna

i don’t think my recipes are over loaded with butter and things but i find it OK to use them and enjoy something sinfully delicious every once in a while.  tonight isn’t one of those nights but why should i skimp on flavor?   i found this on sparkpeople.com and saw that it had great reviews.  people loved this recipe so i thought to give it a whirl.  i trust others opinions!

you’ll need:

  • 1 lb ground turkey
  • 1 small onion, chopped
  • minced garlic
  • 1 can diced tomatoes
  • 1-1/4 cup water
  • 8 oz tomato sauce
  • dried parsley flakes
  • salt
  • whole wheat rotini (or use whole wheat lasagna noodles broken up – my store doesn’t carry them!)
  • 1 cup part skim (or fat free) cottage cheese
  • 1/4 cup fat free grated parmesan cheese
  • 1 egg
  • shredded low fat mozzarella cheese for garnish

in a large skillet, brown beef with onions and garlic and drain.  add tomatoes, water, tomato sauce, parsley, basil, oregano, and salt and tir in uncooked pasta.  bring to a boil, stirring occasionally.  reduce heat, cover and simmer for 20 minutes or until pasta is tender.  combine ricotta and parmesan cheeses and mix in the egg.  drop cheese mixture by rounded tablespoons onto pasta mixture.  cover and cook for 5 minutes more.  sprinkle with shredded mozzarella and serve.

i was very impressed with this dish.  it was so simple!  perfect for a week night meal.  i had some olives and mushrooms left over from a previous night so i tossed them in when i added the tomatoes.  i highly recommend making this recipe if you want something filling, tasty and not time consuming.  yum and YUM!

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