Tomato and Corn Tart

I am determined to start posting recipes again. Because this site makes it easy to find my favorite and pass them on!
We made this last night and it was DELICIOUS! We were about to lick our plates.
Enjoy!

Tomato and Corn Tart-original recipe HERE

3 T olive oil
1 medium onion, chopped
1 garlic clove, minced
5 ears of corn, kernels cut off
1 t salt
1/ 4 t black pepper
1 deep dish, pre-baked pie crust
1/2 c grated Cheddar cheese
2 large tomatoes, sliced
1/4 c grated Parmesan cheese
3 scallions, chopped
3 large eggs
1/2 c milk
1/2 c heavy cream

Preheat oven to 375F.

In a medium saucepan, heat olive oil over medium heat. Saute onions and garlic in olive oil until onions just begin to brown, 5-7 minutes. Add corn kernels and cook, 8 minutes. Stir in salt and pepper. Pour half of the corn mixture into pie crust. Scatter Cheddar cheese evenly on top. Add remaining corn mixture. Top with tomatoes, in an even layer, then Parmesan cheese and scallions.

In a small bowl, whisk together eggs, milk, and cream. Pour over tart.

Cover with foil and transfer to oven Bake 30 minutes. Remove foil, and bake an additional 20-30 minutes until tart is golden brown, and center is set.

Yummy Tomato Veggie Soup W/No Name

We just made this soup for dinner and Keith and I LOVED it. So freakin good. I had to share. :) I followed the recipe below w/the differences in parenthesis. I also doubled it.

Yummy Tomato Veggie Soup W/No Name

* 1 (14-ounce) can chopped tomatoes
* 3/4 cup extra virgin olive oil (used way less then this. sprinkled some on tomatoes and some in pan)
* Salt and freshly ground black pepper
* 1 stalk celery, diced
* 1 small carrot, diced
* 1 yellow onion, diced
* 2 cloves garlic, minced
* 1 cup chicken broth
* 1 bay leaf
* 2 tablespoons butter
* 1/4 cup chopped fresh basil leaves (I used dried and just dumped some in)
* 1/2 cup heavy cream, optional (skipped)

Directions

Preheat oven to 450 degrees F.

Strain the chopped canned tomatoes, reserving the juices, and spread onto a baking sheet, season with salt and pepper, to taste, drizzle with 1/4 cup of the olive oil and roast until caramelized, about 15 minutes. (more like 25 for me.)

Meanwhile, in a saucepan, heat remaining olive oil over medium-low heat. Add the celery, carrot, onion and garlic, cook until softened, about 10 minutes. Add the roasted chopped canned tomatoes, reserved tomato juices, chicken broth, bay leaf and butter. Simmer until vegetables are very tender, about 15 to 20 minutes. Add basil and cream, if using. Puree with a hand held immersion blender (or regular blender in shifts!) until smooth.

Original HERE

Turkey, Pesto & Mozzarella Panini

I found a great resource for meal plans at LivingLocurto.com

I'm planning on trying out a couple of the recipes this week including this one. Simplicity is what I need this week.

Turkey, Pesto & Mozzarella Panini

• Your favorite thick sliced bread
• Sliced Mozzarella cheese
• Deli sliced turkey
• Pesto
• Sliced tomatoes

DIRECTIONS
Place everything together and grill. (Note from me: a George Foreman grill would be perfect, but I'll just be doing this on the stove-top.)

• Kid version: Grilled Cheese
• Sides: Carrots, apple slices and organic tortilla chips.

Spaghetti and Meatballs

from Good Things Catered (a great food blog that once was, but now is mysteriously missing)

Simple Spaghetti & Meatballs

Ingredients:
1 lb. lean ground turkey or beef (we like Shady Brook Farms turkey)
1/3 c. sweet onion, diced
1 Tbsp oregano
1 Tbsp garlic salt
2 tsp parsley, minced
1 tsp ground pepper
1 Tbsp oil
1 package store bought spaghetti
3 c. premade pasta sauce (garlic basil goes well with turkey and pomodoro with the beef)

Directions:
-Boil large pot of water.
-In medium bowl combine meat, onion, and spices.
-Form 2 1/2-in wide balls with mixture.
-Add pasta to water and cook according to box instructions.
-Heat oil in a large non-stick pan over medium-high heat.
-Place meatballs in pan so that none are touching.
-Cook, not moving until side is well browned (about 5 min).
-Rotate each meatball 1/4 turn and brown each side before turning again (about 3-min per side)
-Make sure meatballs are cooked through and add sauce to pan to scrape brown bits from the bottom and heat.
-Serve over finished pasta (we added olives b/c we love them)

Whole Grain Honey Wheat Rolls

I have been making these for our small group quite a bit. I love that it makes a lot and we love the taste! You can make them from scratch but I will give you my version in the bread machine. MUCH easier. :)

Whole Grain Honey Wheat Rolls


Ingredients:

1/4 c. warm water
1/4 c. wheat bran
1 Tbsp instant rise yeast
1 c. warm milk (105 -115 degrees)
1/4 c. honey
3 Tbsp oil
1 1/2 tsp salt
1 egg, lightly beaten
2 c. whole wheat pastry flour
2 c. bread flour, separated

Put all the above ingredients in the bread machine bowl. Put on dough cycle.

When the cycle is done, take the dough out and split in half. Split each half into 8 equal pieces. Spray 2 8-inch round pans. Place dough in pans. Cover and let rise for about an hour.

Preheat oven to 400 degrees.

Melt the butter and honey and glaze over rolls, sprinkling with oats.

1 tablespoon butter, melted
1 tablespoon honey
1/4 c. oats

Bake for 12-14 minutes.

ENJOY!

Pasta with Scallops, Zucchini and Tomatoes

I was looking to way to cook scallops (you can get then frozen at Meijer). And I had a zucchini. So I found this recipe and we LOVE it. And it takes no time at all. Have made it a few times and even the kids eat it! You could use shrimp instead if you don't like scallops.

***we used dried basil, because I didn't have fresh and canned tomatoes.***

Pasta with Scallops, Zucchini and Tomatoes

Ingredients

• 1 pound dry fettuccine pasta
• 1/4 cup olive oil
• 3 cloves garlic, minced
• 2 zucchinis, diced
• 1/2 teaspoon salt
• 1/2 teaspoon crushed red pepper flakes
• 1 cup chopped fresh basil
• 4 roma (plum) tomatoes, chopped
• 1 pound bay scallops
• 2 tablespoons grated Parmesan cheese

Directions

1. In a large pot with boiling salted water cook pasta until al dente. Drain.
2. Meanwhile, in a large skillet heat oil, add garlic and cook until tender. Add the zucchini, salt, red pepper flakes, dried basil (if using) and saute for 10 minutes. Add chopped tomatoes, bay scallops, and fresh basil (if using) and simmer for 5 minutes, or until scallops are opaque.
3. Pour sauce over cooked pasta and serve with grated Parmesan cheese.

Original recipe found HERE.

Mac and Cheese

Another recipe I don't want to lose. Originally based on Martha Stewart's, I often skip the crumb topping and the baking and do the whole thing on the stovetop. Also, I've made it with a mixture of regular cheddar and Monterey Jack (instead of white sharp) and Parmesan (instead of Gruyere or Romano) and it's a little different but still very good. In fact, my kids prefer the more mild cheese. (Martha's original recipe also calls for nutmeg and cayenne pepper, but we don't care for either in our mac and cheese, so I didn't include them below.)

Serves 12

6 slices good-quality white bread, crusts removed, torn into 1/4- to 1/2-inch pieces
8 tablespoons (1 stick) unsalted butter, plus more for dish
5 1/2 cups milk
1/2 cup all-purpose flour
2 teaspoons kosher salt
1/4 teaspoon freshly ground black pepper
4 1/2 cups (about 18 ounces) grated sharp white cheddar
2 cups (about 8 ounces) grated Gruyere or 1 1/4 cups (about 5 ounces) grated pecorino Romano
1 pound elbow macaroni

1. Heat the oven to 375 degrees. Butter a 3-quart casserole dish; set aside. Place bread pieces in a medium bowl. In a small saucepan over medium heat, melt 2 tablespoons butter. Pour butter into the bowl with bread, and toss. Set the breadcrumbs aside. In a medium saucepan set over medium heat, heat milk. Melt remaining 6 tablespoons butter in a high-sided skillet over medium heat. When butter bubbles, add flour. Cook, stirring, 1 minute.

2. Slowly pour hot milk into flour-butter mixture while whisking. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick.
3. Remove the pan from the heat. Stir in salt, nutmeg, black pepper, cayenne pepper, 3 cups cheddar, and 1 1/2 cups Gruyere or 1 cup Romano. Set cheese sauce aside.

4. Fill a large saucepan with water. Bring to a boil. Add macaroni; cook 2 to 3 fewer minutes than manufacturer's directions, until outside of pasta is cooked and inside is underdone. (Different brands of macaroni cook at different rates; be sure to read the instructions.) Transfer the macaroni to a colander, rinse under cold running water, and drain well. Stir macaroni into the reserved cheese sauce.

5. Pour the mixture into the prepared casserole dish. Sprinkle remaining 1 1/2 cups cheddar and 1/2 cup Gruyere or 1/4 cup Romano; scatter breadcrumbs over the top. Bake until browned on top, about 30 minutes. Transfer dish to a wire rack to cool for 5 minutes; serve.