Killer Marinated Tomatoes

A friend shared this with me on my Facebook account. They look amazing!

 Ingredients:

[always use organic ingredients when available.]
3 Tablespoons Fresh Parsley, Chopped
2 Tablespoons Fresh Basil, Chopped
1 Tablespoon Granulated Sugar [raw honey]
1-½ teaspoon Garlic Salt
1-½ teaspoon Seasoned Salt
¾ teaspoons Dried Thyme
½ teaspoons Ground Black Pepper
¾ cups Canola Oil [use healthier oil such as extra virgin olive oil, avocado oil, Macadamia nut oil, etc.]
½ cups Red Wine Vinegar
3 whole Scallions, Sliced
6 whole Tomatoes, Cut Into Wedges


Instructions:

Whisk together all the ingredients except the tomato wedges. Add the tomatoes and toss to coat. Allow to marinate at room temperature for a couple of hours, stirring every now and then. Serve with lots of bread to soak up all the yummy marinade. Enjoy!


Via: http://www.piarecipes.com/2013/06/killer-marinated-tomatoes.html

Veggie Kabobs from a Game.

There is a new game on Facebook called Chefville. In the game you get to build your own restaurant. Each level has new tasks and and new food to cook, and people to meet.
The cool part of the this cooking game is that when you "master" the recipe, they send it to you. 

Here is the one for Veggie Kebabs. Sounds really good. I can't wait to try it.

Zynga Executive Chef
Matthew DuTrumble

INGREDIENTS (serves 10)

1 pounds (450 g) wild mushrooms
1 medium-sized heirloom tomatoes
1 large zucchini
1/2 large Vidalia onion
1 large bell peppers
1 medium-sized squash
1/2 cup (120 milliliters) balsamic vinegar
1/2 cup (170 grams) honey or agave
1/2 small bunch Fresh Basil
10 bamboo skewers


DIRECTIONS

Soak the skewers for 45 minutes in water. This will prevent them from burning when grilled.
Cut vegetables into uniform bite sizes pieces and line them up on the skewers. Arrange vegetables to keep like colors separate. Think rainbows! Keep in mind this can be eaten by hand and doesn’t need a knife and fork.
To make the veggie glaze, combine the balsamic vinegar and honey (or agave) and simmer for 10 minutes.
Let the glaze cool down to room temperature. The glaze will become thicker as it cools down but should still be pourable like honey.
While the glaze is still warm, tear up the basil to release its flavor and add it to the glaze.
Grill the kebabs on a grill pre-heated to 400-450°F (205 - 230°C). The goal is to get some grilled flavor and color on a couple sides. This should take under a minute on each side
Once the kebabs look good, plate them and spoon the veggie glaze over the top of the skewer. The veggie glaze will run down and coat the rest of the kebab naturally. Make sure you get plenty of that great basil on there from the glaze.

Tomato Tart

Wondering what to do with all those tomatoes from the garden? Here's an idea. A tomato tart from Midwest Living Magazine.

• Makes: 8 servings
• Yield: 8 appetizer or 4 main-dish servings
• Prep: 20 mins
• Bake: 25 mins at 450oF /375 degree F
• Stand: 5 mins

ingredients

• 1/2 15 ounce folded refrigerated unbaked piecrust (1 crust)
  
• 1 1/2 cups shredded mozzarella cheese (6 ounces)
  
• 4 roma or small regular tomatoes
  
• 3/4 cup loosely packed fresh basil leaves
  
• 4 cloves garlic
  
• 1/4 cup grated Parmesan cheese
  
• 1/2 cup mayonnaise or salad dressing
  
• 1/8 teaspoon ground white pepper
  
• Fresh basil leaves (optional)
  

directions

1. Unfold the piecrust according to package directions. Line a 9-inch tart pan with pastry (it's easier to remove the baked tart if pan has a removable bottom). Press the pastry into the fluted sides of the tart pan and trim the edges. Don't prick. Partially bake in a 450 degree F oven for 5 to 7 minutes or until pastry is slightly dry.
2. Remove from oven. Sprinkle with 1/2 cup of the mozzarella cheese. Cool in pan on a wire rack. Reduce oven temperature to 375 degree F.
3. Meanwhile, cut the tomatoes into wedges; drain the wedges on paper towels. Arrange the tomato wedges over the melted cheese in a baked crust.
4. In a food processor bowl, combine basil and garlic; cover and process with on-off turns until coarsely chopped. Or snip the basil and mince the garlic.
5. In a medium mixing bowl, combine the basil-garlic mixture, the remaining shredded mozzarella cheese, the mayonnaise, the grated Parmesan cheese, and pepper. Spread the mixture evenly over tomato wedges.
6. Bake in a 375 degree F oven for about 25 minutes or until cheese is golden. Let stand 5 minutes before cutting into wedges. Serve warm. If you like, garnish with additional basil leaves. Makes 8 appetizer or 4 main-dish servings.

nutrition facts

Cholesterol (mg) 30, Sodium (mg) 343, Carbohydrate (gm) 15, Fat, total (gm) 23, Calories (kcal) 297

Sent from my iPad

Cool Soup for a Hot Day

Ingredients:

• 3 pounds fresh plum tomatoes, halved lengthwise
• 1 small yellow or white onion, peeled and quartered
• 3 tablespoons extra-virgin olive oil
• 3 cloves garlic, peeled
• 1 ½ teaspoon salt
• ½ teaspoon freshly ground black pepper
• 4 cups chicken broth
• 6 tablespoon thinly sliced fresh basil

Directions:

1. Preheat the oven to 450°F. Line a jellyroll pan with parchment paper or foil.
2. Combine the tomatoes, onion, oil, garlic, sal,t and pepper in a mixing bowl; toss to coat. Transfer ingredients to a pan, making sure to include all of the liquid and arranging tomatoes cut side down in a single layer.
3. Roast until the tomato skins are puckered and browned, about 20 minutes, turning the pan once halfway through. Let cool.
4. Add garlic and roasted vegetables and any juices to blender.  Holding down blender lid firmly with a folded kitchen towel, blend at low speed until slightly chunky (you may have to work in batches). Add broth and pulse once to combine.
5. Refrigerate until ready to serve or at least 1 hour. Serve, topped with basil.

Stuffed Mushrooms

I love mushrooms. Don't you? Next game day, try these.

Ingredients:


4 medium portobello mushroom caps (3-4 inches/7.5-10 cm in diameter)
1 tbsp (15 mL) Italian salad dressing or olive oil
3 medium plum tomatoes, seeded and chopped
2 tbsp (30 mL) snipped fresh basil leaves
2 garlic cloves, pressed
3 oz (90 g) shredded Italian cheese blend (3/4 cup/175 mL)
2 tbsp (30 mL) seasoned dry bread crumbs

Directions:1.Preheat oven to 425°F (220°C). Brush outside only of mushroom caps with dressing. Place mushrooms, gill side up, in Deep Dish Baker. 2.Place tomatoes and basil in a small bowl. Press garlic into bowl using Garlic Press. Add cheese and bread crumbs; mix gently.3.Scoop mixture evenly into mushroom caps. Bake 16-18 minutes or until mushrooms are tender. Remove mushrooms to serving plate using Slotted Turner. To serve, cut mushrooms in half.
 
 
Another great recipe from the Pampered Chef. I think it is  time for a party.

Lemon Baisl Pasta with Chicken

This recepie is easy and pretty Serve as romantic dinner for two, or take to work, and wow the co-workers.

8 oz farfalle pasta (bowtie)
1 lemon
1/4 cup shredded  fresh basil leaves
1/2 cup sour cream
1/3 chicken stock
1/4 cup Parmesan cheese
1 cup cherry tomatoes
2 4-oz chicken breast cutlets.
2 Tablespoons pine nuts
2 Tablespoons  butter
1/2 cup whole kernel corn
salt and pepper
flour for dredging
dried Italian seasoning


Mix flour, salt, pepper and Italian seasoning together. Dredge the chicken cutlets. Fry the cutlets  in the butter, 5 minutes on each side. set a side, and keep warm.

Zest the lemon then squeeze tout the juice.

Boil the pasta in salted water.

Cut the tomatoes in half, cut the basil in small strips if not already.

in a small sauce pan add the sour cream, corn, tomatoes stock, lemon juice and pine nuts. As soon as the cream starts to simmer, add the cheese and the pasta.

Serve with the chicken. Garnish with the basil and lemon zest.