You Say Tomato, I Say Tomahto

In our backyard garden, we are lucky to always have a plentiful tomato yield. When playing in the backyard, my girls always disappear beyond the garden gate to snack on their favorite tomatoes, Roma, Grape, and Cherry. Even with their daily snack times, we have lots of tomatoes lining the window sill or hanging out in the veggie drawer awaiting consumption. This recipe is a super easy, quick, different way to enjoy the flavor a tomater.

Parmesan Crusted Tomatoes

4 Large Tomatoes (I use Big Boys.)
3/4 C. + 1/4 C. Grated Parmesan Cheese (or more if desired)
1/2 tsp. Garlic Powder
Pepper
1 Tbsp. Chopped Basil (or more if desired)
2 Tbsp. Extra Virgin Olive Oil

Thickly slice tomatoes, and season with a little pepper. Mix 3/4 C. Parmesan and garlic powder. Fully coat tomato slices in Parmesan/Garlic mixture. Heat Extra Virgin Olive Olive on Medium Heat. Gently place tomatoes in pan, and cook each side until golden brown. Remove tomatoes and place on a paper towel for 1 minute. Move to serving platter. Combine 1/4 C. Parmesan and Chopped Basil. Top each tomato with Parmesan/Basil Mixture.

Creamy, Cheesy, Oniony Heaven

I LOVE cheese. I personally feel as though cheese can amplify nearly any dish. This dish is one of them. With each bite, you'll delight your palette with sweetness from the soft onions, saltiness from the delicious cheese, creaminess from from the sauce, and a touch of crunch from the cheesy crust.

Onion Gratin

2 Large Yellow Onions (peeled and sliced into 1/4 inch slices)
1 Tbsp Extra Virgin Olive Oil or Butter
Salt and Pepper, to taste
1 Tbsp Fresh Thyme, chopped, or 1/2 Tbsp. Dried Thyme
1 C Heavy Cream
1/4 C. White Wine or Chicken Stock
1/4 C. Parmigiano Reggiano or Gruyere, or combo of both

Preheat oven to 375 degrees. Spread the onions into baking dish, keeping the rings intact. Drizzle them with olive oil/butter and season with salt, pepper and thyme. Bake the onions for 15 minutes. While the onions are baking, heat cream and wine/stock in a small saucepan until the mixture bubbles around the edges. Pour the cream mixture over the onions. Cover the baking dish with lid or foil and bake another 35 minutes. Remove the lid/foil, sprinkle the top of the onions with cheese. Increase the oven temperature to 450 degrees and bake until golden brown.

Muy Bueno!

My husband is a big fan of Latin style food, so I'm always looking for new recipes that highlight Latin flavors. This recipe is a winner. Have you ever made a recipe for pork and found the outcome dull and flavorless? Well, I'll be the first to admit that I have. I'm pleased to post this flavorful pork recipe for your enjoyment. With just a few ingredients, you'll find this pork relatively affordable, too. Plan your meals according and use the leftovers the following day. I shredded the leftover pork for quick rolled tacos with guacamole, cheese, sour cream, and hot sauce.

Latin Style Pork Roast

2 lbs. Boneless Lean Pork Roast
2 packets Sazon (Goya) with Coriander and Annatto
Adobo Seasoning
2 Tbsp. Dried Oregano
Nonstick Cooking Spray


Preheat the oven to 375 degrees. Sprinkle Adobo seasoning on the roast and rub in. Rub Sazon into pork. Rub the oregano into the roast. Allow the roast to marinate for deeper flavor or cook right away. Place the roast in a shallow baking pan that has been coated with non-stick spray. Bake for about an hour, or until the internal temp. is at least 160 degrees. Remove from the oven and cover the pan with aluminum foil. Allow to sit for 15 minutes. Slice as desired.

A Little Salt, A Little Sweet...That's What Great Cookies are Made Of!

Who doesn't love a yummy chocolate chip cookie? Who doesn't love a chocolate covered pretzel? Why not make a chocolate chip pretzel cookie? Awesome, right? And oh, so good! Try this new take on a chocolate chip cookie with this super simple recipe by adding coarsely chopped pretzels for the perfect balance of buttery, salty and sweet. These are sure to satisfy your craving!



Chocolate Chip Pretzel Cookies

3/4 C. Butter, softened
3/4 C. Granulated Sugar
3/4 C. Dark Brown Sugar, Firmly Packed
2 Large Eggs
1 1/2 tsp. Vanilla Extract
2 1/4 C. plus 2 Tbsp. All-Purpose Flour
1 tsp. Baking Soda
3/4 tsp. Salt
1 1/2 C. (12 oz. package) Your Favorite Chocolate Chips, Milk or Semi-Sweet
2 C. Coarsely Crushed Pretzels

Preheat oven to 350 Degrees. Beat butter and sugars at medium speed with an electric stand mixer until creamy. Add eggs and 1 1/2 tsp. vanilla, beating until blended.
Combine flour, baking soda, and salt in a small bowl, gradually adding to butter mixture. Beat just until blended. Beat in chocolate chips and pretzels just until combined. Drop by heaping tablespoonfuls onto baking sheets. Bake at 350° for 10 to 14 minutes or until desired degree of doneness. Remove to wire racks, and cool completely.

Dip into Buffalo Chicken Heaven

The countdown is on; Tomorrow is Superbowl Sunday 2011, Steelers vs. Packers. When thinking of a favorite appetizer while watching football, many people would envision Buffalo wings. Here's a recipe that condenses the flavor of wings into a creamy, cheesey, yummy dip. Choose a dipper of your choice...Celery stalks, Crackers, Tortilla Chips, or Sliced Baguette, maybe even toasted, if preferred. Don't question it, just make it! Buffalo Chicken Dip is a definate crowd pleaser.

Buffalo Chicken Dip

1 pkg.(8 oz.)Cream Cheese, cubed
1 1/2 cups finely chopped, cooked chicken (I use a store-bought Rotisserie Chicken)
2 stalks celery, finely chopped
1/2 cup Kraft Roka Blue Cheese Dressing
1/2 cup hot sauce for Buffalo wings


Combine ingredients in medium microwaveable bowl. Microwave on HIGH 5 min. or until cream cheese is melted and dip is heated through, stirring after 3 min.
(Pour into small slow cooker or fondue pot to keep warm until ready to serve, if desired.)

Kitchen Sink Cookies

This recipe is called "Kitchen Sink" cookies as a play on using everything "plus the kitchen sink" in the batter. "Kitchen Cabinet" cookies would also be a fitting name. When I first made these cookies, I literally emptied out every chip, chunk, and tidbit out of my baking cabinet and added them to my cookie batter. I particularly enjoy the little chewy pockets that the marshmallows create, the crunch of the toffee, and decadence of the chocolate. Feel free to add any ingredient of your choosing, including the kitchen sink.

Kitchen Sink Cookies

2 sticks unsalted butter, at room temperature
1 C. dark brown sugar, packed
1/2 C. granulated sugar
2 large eggs
1 tsp. natural vanilla extract
2 1/4 C. all-purpose flour
1 tsp. salt
3/4 tsp. baking soda
1/2 C. peanut butter chips
1/2 C. toffee chips
1/2 C. mini-marshmallows
2 C. semisweet chocolate chunks or chips, or your favorite chocolate

Preheat oven to 350 degrees. Cream butter until fluffy. Add dark brown and white sugar and mix until thoroughly blended with butter. Add eggs, l at a time, and mix until thoroughly blended. Add vanilla extract and mix at low speed to combine well. In a separate bowl, mix flour, salt, and baking soda. Add flour mixture to butter/sugar mixture and mix at low speed, until thoroughly blended. Mix briefly at medium speed until completely combined. Add peanut butter chips and mix on low speed until thoroughly combined. Add toffee ships and mix on low speed until thoroughly combined. Add mini-marshmallows and mix on low speed until thoroughly combined. Add chocolate chunks and mix on low speed until thoroughly combined. Refrigerate batter for a few hours or overnight until cold. Line baking sheet with parchment paper and drop heaping teaspoonfuls of batter 2 inches apart. Bake for approximately 12 to 18 minutes. Cookies are done when they are golden brown around edges and soft (not bubbly) on top. Let cool on wire rack.

'Tis the Season for Gingerbread Milkshakes

While I was pregnant with my oldest daughter, my husband and I were practically Red Robin groupies. We frequented the restaurant about twice a week, never less. Once Christmas time came around, we encountered the Gingerbread Milkshake. Knowing we'd spend far more money than would be acceptable on this delicious treat, I decided to start surfing the Net to find it's secret. After diving into a few recipes, I played with the ingredients until I found a match for my own tastebuds. I, now, make large batches of milkshakes and throw in an ingredient here and there until it tastes just right. Hope you enjoy this season pleaser year round!


Gingerbread Shake

1½ oz. Gingerbread Syrup (I bought a large bottle from Starbucks.)
2 oz. Milk
2 Tbsp. Graham Cracker crumbs
14 oz. Vanilla Ice Cream
1 gingersnap cookie
Whipped Cream

Blend syrup, milk, ice cream, and 1 Tbsp. graham cracker crumbs. Pour into glass. Top with whipped cream, remaining graham cracker crumbs, and a gingersnap cookie.