You have tomatoes coming out the wazoo. Maybe you've made salsa. Maybe you've made spaghetti sauce to freeze. Maybe you've cut some for hamburgers or chopped some for salads. But what do you do with the bowls and bowls that are left.
For some people, canning is an option. Mary's not really into canning. I should be, but I'll be honest. I'm too lazy to do it.
Baked stuffed tomatoes are simple and easy. This is one of those recipes where you literally could look in your fridge or your pantry and throw something together for it. (Remember, recipes are guidelines, not rules!)
But don't worry, I'm going to give you some guidance and ideas, but don't be afraid to experiment! Tomatoes are so juicy and when baked with other flavors, it's a pretty awesome feast!
Worried about the kids...tomatoes are just pre-ketchup! Plus, if you use some stuffers that they can get on board with, you are made in the shade!
So here we go with some basics, no matter what the filling:
Slice tomatoes in half and scoop out the seeds before adding filling. You want your oven at 350 and for the most part, you are baking 15-20 minutes or until your stuffing and tomatoes are heated through. A good number of stuffing recipes have cheese in them, so if you use cheese, watching for fully melted cheese is a reasonable indicator.
Most of the recipes I'm going to share use 6 medium sized tomatoes.
Now, on to some filling options:
Greek Filling:
1 cucumber, peeled and diced
1/2 C yogurt, plain
2 C feta cheese, crumbled - I like the garlic and herb variety
8oz black olives, pitted, sliced
1 t sugar
1T olive oil
Salt and pepper to taste
For the Greek, you bake the tomatoes for 10 minutes FIRST. Then add the filling and serve.
Beef Filling:
1/2 lb ground beef
1 t cumin
1 t chili powder
1 t sugar
1/2 t salt
1/2 t pepper
1/4 t dried oregano
2 C cooked rice - your choice in how you want to prep it
1/2 C dry bread crumbs
2 T butter
2 T water
Cook beef and drain. Add tomato pulp, cumin, chili powder, sugar, salt, pepper and oregano to pan. Heat til warm. Add cooked rice. Stuff tomatoes.
Melt butter and add water and bread crumbs. Cover filling with bread crumb mixture and bake until bread crumbs are lightly browned.
Sunday, August 30, 2009
Thursday, August 27, 2009
It's a Wrap!
Even though we've been having beautiful weather, we don't always need to heat up the kitchen, right?
How about some ideas for wrap sandwiches that can make a fun no-bake, no-grill meal!
The nice thing about wraps is you can set out the ingredients buffet style and let everyone make their own. So the picky eaters can't complain; they can put only what they want on their particular wrap!
You essentially make your spread using cream cheese as a base, spread on a tortilla, layer with your greens, meats and cheeses, top with vegies, roll and serve!
But how about some fun ideas to try? You can pick one and run with it, or have a few options available for everyone!
The other cool option is you can make the wraps and then cut them in snack size slices. Homemade is better than buying a platter of pre-made that you don't know how long has been sitting in the refrigerator case at Sams Club.
Hopefully my formatting will work out here, but if it's not readable, email me!
Southwestern Turkey Wrap
8oz cream cheese mixed with 1 small seeded jalapeno, chopped, 1 pressed garlic clove an 1/4 t cumin
Spread over 6 flour or chili lime tortillas
Layer with 6-12 romaine lettuce leaves, 8oz sliced deli turkey, and 3/4 C shredded Co-Jack cheese
Top with 1 diced mango and 1 large red bell pepper, cut in strips
Roll up and serve
Makes 6 wraps
Southwestern Roast Beef Wrap
8oz cream cheese mixed with 1 small seeded jalapeno, chopped, 1 pressed garlic clove an 1/4 t cumin
Spread over 6 flour or chili lime tortillas
Layer with 6-12 romaine lettuce leaves, 8oz sliced deli roast beef, and 3/4 C shredded Co-Jack cheese
Top with 2 large tomato, diced and seeded and 1 firm avocado, seeded and diced
Roll up and serve
Makes 6 wraps
You can interchange ingredients and make your own combination as well! Whatever items you and your family like!
Enjoy!
How about some ideas for wrap sandwiches that can make a fun no-bake, no-grill meal!
The nice thing about wraps is you can set out the ingredients buffet style and let everyone make their own. So the picky eaters can't complain; they can put only what they want on their particular wrap!
You essentially make your spread using cream cheese as a base, spread on a tortilla, layer with your greens, meats and cheeses, top with vegies, roll and serve!
But how about some fun ideas to try? You can pick one and run with it, or have a few options available for everyone!
The other cool option is you can make the wraps and then cut them in snack size slices. Homemade is better than buying a platter of pre-made that you don't know how long has been sitting in the refrigerator case at Sams Club.
Hopefully my formatting will work out here, but if it's not readable, email me!
Southwestern Turkey Wrap
8oz cream cheese mixed with 1 small seeded jalapeno, chopped, 1 pressed garlic clove an 1/4 t cumin
Spread over 6 flour or chili lime tortillas
Layer with 6-12 romaine lettuce leaves, 8oz sliced deli turkey, and 3/4 C shredded Co-Jack cheese
Top with 1 diced mango and 1 large red bell pepper, cut in strips
Roll up and serve
Makes 6 wraps
Southwestern Roast Beef Wrap
8oz cream cheese mixed with 1 small seeded jalapeno, chopped, 1 pressed garlic clove an 1/4 t cumin
Spread over 6 flour or chili lime tortillas
Layer with 6-12 romaine lettuce leaves, 8oz sliced deli roast beef, and 3/4 C shredded Co-Jack cheese
Top with 2 large tomato, diced and seeded and 1 firm avocado, seeded and diced
Roll up and serve
Makes 6 wraps
You can interchange ingredients and make your own combination as well! Whatever items you and your family like!
Enjoy!
Sunday, August 23, 2009
Zucchini Bake
Zucchini seems to be a bumper crop...as usual. And while zucchini bread is probably a staple for a lot of us, and you can throw some in a stir fry, what the heck else can you do with zucchini?
Well, thanks to my mother-in-law, I have a hearty meat-free dish that could be its own main course, or be a great side dish. And it's perfect for right now when those garden vegetables are ready for harvesting.
Zucchini Bake
4 cups diced fresh zucchini, peeled
1 large tomato, diced - (I like tomatoes so I usually use 2)
3/4 C grated cheddar cheese (or whatever blend you have. Today, I used Co-Jack)
1 C butter (2 sticks)
1/4 C flour
1 1/4 C milk
1 C crumbled saltine crackers
Peel and dice zucchini and place in an 8x8 dish or similar size. Dice tomatoes. Grate cheese, if needed. Add tomatoes and cheese to zuccini.
On stovetop, melt one stick butter in a small saucepan. Add flour and mix till blended. Slowly add milk while stirring. Stir till thick and smooth. Pour over zucchini mixture.
Melt remaining stick of butter. Can be melted in microwave. Crumble saltines. Mix saltines and crackers together. Pour over top of zucchini mixture.
If you have a microwave safe dish with lid, you can cook this on high for 10-12 minutes or until zucchini is fork tender.
Otherwise, bake in the oven at 350 for 20-25 minutes or until zucchini is fork tender.
Yumatrocious!
Add some protein to this dish by tossing in some cooked, diced chicken, turkey or pork. And wah-lah! Another yummy one dish meal!
Enjoy!
Well, thanks to my mother-in-law, I have a hearty meat-free dish that could be its own main course, or be a great side dish. And it's perfect for right now when those garden vegetables are ready for harvesting.
Zucchini Bake
4 cups diced fresh zucchini, peeled
1 large tomato, diced - (I like tomatoes so I usually use 2)
3/4 C grated cheddar cheese (or whatever blend you have. Today, I used Co-Jack)
1 C butter (2 sticks)
1/4 C flour
1 1/4 C milk
1 C crumbled saltine crackers
Peel and dice zucchini and place in an 8x8 dish or similar size. Dice tomatoes. Grate cheese, if needed. Add tomatoes and cheese to zuccini.
On stovetop, melt one stick butter in a small saucepan. Add flour and mix till blended. Slowly add milk while stirring. Stir till thick and smooth. Pour over zucchini mixture.
Melt remaining stick of butter. Can be melted in microwave. Crumble saltines. Mix saltines and crackers together. Pour over top of zucchini mixture.
If you have a microwave safe dish with lid, you can cook this on high for 10-12 minutes or until zucchini is fork tender.
Otherwise, bake in the oven at 350 for 20-25 minutes or until zucchini is fork tender.
Yumatrocious!
Add some protein to this dish by tossing in some cooked, diced chicken, turkey or pork. And wah-lah! Another yummy one dish meal!
Enjoy!
Thursday, August 13, 2009
Did somebody say, "Cheeseburger"?
Cheeseburgers. Yum.
I recently came across an older recipe and thought, "OH! I need to give this one a shot again!" I probably tried it like 6 years ago when my kids were still in la-la-land when it came to trying food that looked different.
This is yet again a great one dish meal that you can put together fairly quickly. Now that the kids are older, I'm finding they like these one-dish meals A LOT. And given that they are fairly active, constantly eating and growing, I'm thinking, "Whatever keeps your hollow leg fuller longer is fine by me."
With that, let me introduce you to the Cheeseburger Stuffed Calzone!
2 pkgs (11oz each) refrigerated French Bread Dough (Pillsbury is your friend!)
6 slices American cheese (like the kind you make grilled cheese sandwiches with)
1/2 C chopped onion (yes, I leave this out)
1/4 C dill pickle, diced
3/4 C ketchup
2 t yellow mustard
1 garlic clove, pressed
1 lb lean ground beef, cooked, crumbled, drained
1 T olive oil
1/4 C grated fresh Parmesan cheese (optional. It's for garnish)
Shredded lettuce, tomato slices, pickle slices - all optional add-ons
Preheat your oven to 400 degrees. Unroll one package of the dough onto a large round pan - stone is best, but if all you have is a metal pan, you can make it work. If using metal, I'd spray with a little oil and dust with cornmeal to keep it from sticking.
Spread dough over the pan to within an inch of the edge. Cut cheese slices in half and arrange over dough as evenly as possible.
Chop onion (if you are using it). Dice pickles. Combine onions, pickles, ketchup, mustard and garlic in a mixing bowl. Add cooked ground beef and mix well. Spoon meat mixture over cheese as evenly as possible. Unroll other container of dough and place directly over filling, matching edges as closely as possible. Trim excess dough and crimp edges.
Drizzle olive oil over the top and grate Parmesan cheese over the top. Make 6 cuts in the top of the dough for venting, using a pizza cutter. Bake 18-20 minutes or until crust is deep golden brown. Cut into wedges and serve with condiments, if desired!
Enjoy!
Make some homemade milk shakes and you've got a Back to the 50s meal made in the shade!
I recently came across an older recipe and thought, "OH! I need to give this one a shot again!" I probably tried it like 6 years ago when my kids were still in la-la-land when it came to trying food that looked different.
This is yet again a great one dish meal that you can put together fairly quickly. Now that the kids are older, I'm finding they like these one-dish meals A LOT. And given that they are fairly active, constantly eating and growing, I'm thinking, "Whatever keeps your hollow leg fuller longer is fine by me."
With that, let me introduce you to the Cheeseburger Stuffed Calzone!
2 pkgs (11oz each) refrigerated French Bread Dough (Pillsbury is your friend!)
6 slices American cheese (like the kind you make grilled cheese sandwiches with)
1/2 C chopped onion (yes, I leave this out)
1/4 C dill pickle, diced
3/4 C ketchup
2 t yellow mustard
1 garlic clove, pressed
1 lb lean ground beef, cooked, crumbled, drained
1 T olive oil
1/4 C grated fresh Parmesan cheese (optional. It's for garnish)
Shredded lettuce, tomato slices, pickle slices - all optional add-ons
Preheat your oven to 400 degrees. Unroll one package of the dough onto a large round pan - stone is best, but if all you have is a metal pan, you can make it work. If using metal, I'd spray with a little oil and dust with cornmeal to keep it from sticking.
Spread dough over the pan to within an inch of the edge. Cut cheese slices in half and arrange over dough as evenly as possible.
Chop onion (if you are using it). Dice pickles. Combine onions, pickles, ketchup, mustard and garlic in a mixing bowl. Add cooked ground beef and mix well. Spoon meat mixture over cheese as evenly as possible. Unroll other container of dough and place directly over filling, matching edges as closely as possible. Trim excess dough and crimp edges.
Drizzle olive oil over the top and grate Parmesan cheese over the top. Make 6 cuts in the top of the dough for venting, using a pizza cutter. Bake 18-20 minutes or until crust is deep golden brown. Cut into wedges and serve with condiments, if desired!
Enjoy!
Make some homemade milk shakes and you've got a Back to the 50s meal made in the shade!
Saturday, August 1, 2009
Need Comfort Food
It's just been one of those weeks that suck the energy right out of you!
I worked pretty good on Monday and felt good about my productivity. Until about 8:30pm. My husband, Bryan, calls. Now Bryan plays soccer on Monday evenings and that was a bit early for him to be calling to say he was on his way home.
No, instead he's calling to find out if the urgent care clinic is still open because he thinks he dislocated his shoulder. Turns out he had to go to the ER and he'd completely separated his clavicle from his shoulder blade. Didn't get to bed until nearly 2am on Tuesday morning.
Then we had doctor appointments the next day and then it seemed that whole world's problems were coming to roost on my doorstep. I know it wasn't, but boy, it sure seemed like it.
For those of you who don't know, I live in Minnesota. It's been blissfully pleasant weather this week and that's about the only thing I can't complain about.
Well, today, it has been partly cloudy with a brisk northwest wind...nice and cool. My computer weather station says its 72 degrees. On August 1, no less. But it sure feels like October 1 or even November 1. And I LOVE IT!
But being cool weather, it makes you feel like having some comfort food.
So what it comfort food? I define that as heavier, filling food that makes you go, "Ummmm. Full tummy. Can I have some more?"
I recently test drove a Loaded Baked Potato Chowder recipe that you make in the microwave. Yeah, this is another super simple, less than 30 minute meal that everyone will want to try.
Perfect for a day like today. Excellent in a large mug while reading a good book or watching a fun movie.
So file this one away. Maybe if you are in the 90s, you aren't ready for a hot meal, but this one's a keeper.
Loaded Baked Potato Chowder
3 large baking potatoes
3 1/2 C milk, divided
4 oz cream cheese, softened
2 T butter
4 oz sharp cheddar cheese, grated
1 1/2 t salt
1/2 t coarsely ground black pepper
Optional toppings: 2-3 green onions with tops, sour cream, bacon, broccoli, chili...whatever you'd try on a baked potato
So slice those potatoes in half lengthwise. Keep the skins on. Place in a deep, microwave safe baking dish so all 6 halves can fit. Pour 1/2 C milk over the potatoes. Cover the dish. Microwave on High for 11 minutes. Move center potatoes to outside and outside potatoes to center so you can get even cooking. Cover again. Microwave another 10 minutes or so. You want to be able to easily pierce with a fork. Take out of microwave and coarsely mash inside the baking dish.
Note: Coarsely mash is important. This is a chowder so you want it chunky.
While the potatoes are cooking, whisk your cream cheese until it's smooth. I like to get the Whipped Cream Cheese because it's already smooth. Slowly add the rest of the milk while whisking. Don't do it too fast. The reason you do this slow is so you don't have lumps of cream cheese when you are done.
Add this cream cheese mixture to your mashed up potatoes. Add butter. Cover it up and microwave again for 3-5 minutes on until mixture is pretty hot.
If you haven't sliced your green onions, do that now.
Carefully remove your dish from the microwave. Dump grated cheese over the chowder. Add salt and pepper and mix until cheese is melted. Add in your optional toppings as desired.
It makes about 8 cups of chowder which is a good large amount for a family meal and will most likely yield you some leftovers!
Now while I didn't do this with my initial test run ~ mostly because we eventually ate it all ~ is whether this fully cooked recipe is freezable. I think it will be a great freezer meal that you could save as a "thaw, heat and serve" meal for the cooler months.
Enjoy!
I worked pretty good on Monday and felt good about my productivity. Until about 8:30pm. My husband, Bryan, calls. Now Bryan plays soccer on Monday evenings and that was a bit early for him to be calling to say he was on his way home.
No, instead he's calling to find out if the urgent care clinic is still open because he thinks he dislocated his shoulder. Turns out he had to go to the ER and he'd completely separated his clavicle from his shoulder blade. Didn't get to bed until nearly 2am on Tuesday morning.
Then we had doctor appointments the next day and then it seemed that whole world's problems were coming to roost on my doorstep. I know it wasn't, but boy, it sure seemed like it.
For those of you who don't know, I live in Minnesota. It's been blissfully pleasant weather this week and that's about the only thing I can't complain about.
Well, today, it has been partly cloudy with a brisk northwest wind...nice and cool. My computer weather station says its 72 degrees. On August 1, no less. But it sure feels like October 1 or even November 1. And I LOVE IT!
But being cool weather, it makes you feel like having some comfort food.
So what it comfort food? I define that as heavier, filling food that makes you go, "Ummmm. Full tummy. Can I have some more?"
I recently test drove a Loaded Baked Potato Chowder recipe that you make in the microwave. Yeah, this is another super simple, less than 30 minute meal that everyone will want to try.
Perfect for a day like today. Excellent in a large mug while reading a good book or watching a fun movie.
So file this one away. Maybe if you are in the 90s, you aren't ready for a hot meal, but this one's a keeper.
Loaded Baked Potato Chowder
3 large baking potatoes
3 1/2 C milk, divided
4 oz cream cheese, softened
2 T butter
4 oz sharp cheddar cheese, grated
1 1/2 t salt
1/2 t coarsely ground black pepper
Optional toppings: 2-3 green onions with tops, sour cream, bacon, broccoli, chili...whatever you'd try on a baked potato
So slice those potatoes in half lengthwise. Keep the skins on. Place in a deep, microwave safe baking dish so all 6 halves can fit. Pour 1/2 C milk over the potatoes. Cover the dish. Microwave on High for 11 minutes. Move center potatoes to outside and outside potatoes to center so you can get even cooking. Cover again. Microwave another 10 minutes or so. You want to be able to easily pierce with a fork. Take out of microwave and coarsely mash inside the baking dish.
Note: Coarsely mash is important. This is a chowder so you want it chunky.
While the potatoes are cooking, whisk your cream cheese until it's smooth. I like to get the Whipped Cream Cheese because it's already smooth. Slowly add the rest of the milk while whisking. Don't do it too fast. The reason you do this slow is so you don't have lumps of cream cheese when you are done.
Add this cream cheese mixture to your mashed up potatoes. Add butter. Cover it up and microwave again for 3-5 minutes on until mixture is pretty hot.
If you haven't sliced your green onions, do that now.
Carefully remove your dish from the microwave. Dump grated cheese over the chowder. Add salt and pepper and mix until cheese is melted. Add in your optional toppings as desired.
It makes about 8 cups of chowder which is a good large amount for a family meal and will most likely yield you some leftovers!
Now while I didn't do this with my initial test run ~ mostly because we eventually ate it all ~ is whether this fully cooked recipe is freezable. I think it will be a great freezer meal that you could save as a "thaw, heat and serve" meal for the cooler months.
Enjoy!
